Lovin' From the Oven

Wonka Chocolate Meringue Cookies

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Have you guys heard of WONKA™ Peel-a-Pop™ frozen treats? It’s a new product that came out this summer. Leave it up to Wonka to take ice cream to a whole other level. It’s basically a popsicle that you peel, just like a banana! Can you imagine all the fun the kids would have with this one?

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Even as an adult, I was a little giddy child opening the box.

“How did they make this?”
“I literally just peel it!?!”
“Can I eat the outside?”
“What is the outside made of?”
“Where do I bite it first?”

Wonka truly sparks imagination and creativity in their products. It definitely got my mind rolling with questions.

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The popsicles are pre-etched so it’s a lot easier to peel. All you have to do is take a bite, grab a piece of the outside, and pull straight down! Voi-la! Now you have access to the goodness in the middle. They come in two flavors: vanilla banana and vanilla grape.

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This ice cream inspired me to “wonkify” one of my own recipes. Instead of making regular chocolate meringue cookies, I added Nerds to the top right before baking to see how they’d turn out.

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I’m actually quite impressed… they didn’t melt away completely. You can still see them after baking. These cookies would be great for a Willy Wonka themed party!

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I did leave some of the chocolate cookies plain since not everyone likes a sour punch to their cookies. I bet you have all of the ingredients in your cabinet to make these cookies right now. Believe it or not, here’s no egg yolks, butter, flour, or regular sugar in the recipe.

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I’d consider that pretty healthy.

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Recipe slightly adapted from Swade Designs.

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Wonka Chocolate Meringue Cookies

Ingredients

  • 2 1/2 cups powdered sugar
  • 1 cup dark cocoa powder (I use Rodelle)
  • 3 egg whites
  • 1 tsp espresso powder
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 tablespoons Nerds (optional)

Directions

  1. Preheat oven to 350 degrees. Line two baking pans with parchment paper or Silpat.
  2. In a stand mixer, whip the egg whites until fluffy, about 3-4 minutes on high.
  3. Mix in the powdered sugar, cocoa powder, espresso powder, vanilla, and salt until smooth.
  4. The dough will be very sticky! Scoop with a 2 tsp cookie scoop and place on baking sheet, leaving at least 2 inches around each cookie. They spread!
  5. Sprinkle some Nerds on top (can omit if making regular chocolate cookies).
  6. Bake for 8-10 minutes. Allow cookies to completely cool on pan.
https://lovintheoven.com/wonka-chocolate-meringue-cookies/

I am a member of the Unpeel Fun program and help spread the word about WONKA™ Peel-a-Pop™ frozen treats.  As a team member, I receive product and incentives in exchange for participating in brand related activities and spreading the word about WONKA™ Peel-a-Pop™ frozen treats. 

Day 10: Chocolate Cherry Chip Cookies

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Day 10 of my 12 days of cookies: Chocolate Cherry Chip Cookies. Cherry chips are kind of hard to come by, but I found mine at Target during Valentine’s day. I bought a couple of bags to last me throughout the year. In case you can’t find it anywhere by you, you can also buy them online at Amazon.

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I love how festive these cookies look. The white and red chips remind me of a candy cane, without the peppermint taste. Just like ninety percent of cookies on my blog, they’re extremely soft and chewy. I’m all about getting that perfect cookie wrinkle on top.

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Wouldn’t these cookies look great on a plate for Santa this Christmas?

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I won’t tell the kids if you sneak a couple of bites in during the night.

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I don’t have to tell you again that this is my favorite cocoa powder. This is the Costco-sized jar now, folks. Things are getting serious.

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Recipe from Picky Palate

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Day 10: Chocolate Cherry Chip Cookies

Yield: 3 dozen

Ingredients

  • 1 cup butter
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 cups flour
  • 1 1/4 cups cocoa powder (I used Rodelle)
  • 2 tsps. baking soda
  • 1/4 tsp. salt
  • 1 bag of Log House Cherry Chips
  • 1 1/2 cups white chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
  3. Gradually mix in the flour, cocoa, baking soda and salt.
  4. Fold in white chips and cherry chips.
  5. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.
  6. Bake for 9-11 minutes.
https://lovintheoven.com/chocolate-cherry-chip-cookies/

Day 8: Hot Cocoa Cookies

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Day 8 of my 12 days of cookies: Hot Cocoa Cookies. I can’t believe that I’ve never made any form of hot cocoa cookies on my blog yet! I don’t know I missed that bandwagon, considering they’ve been floating around the internet for quite a while.

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I’m currently in Las Vegas right now kicking off the start of his winter break, so this post will be a quick one. I’m still trying to figure out how I’m going to wear “Vegas dresses” in 40 degree weather. I’d much rather be wearing a parka, sweatpants, and warm, fuzzy boots with snow socks. I’m still debating with my DF to let me do it while he’s dressed in his button up shirt and slacks.

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Guys have it so much easier with their attire. They pretty much can never go wrong with the simple combination of a button up shirt and slacks. Girls have to figure out exactly what the event and dress code is so that they don’t wear a dress too long or too short. Not to mention shoes… my poor little feet will be shriveling in 5 inch heels while my DF has nice shoes and socks to keep him warm.

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I’ve learned my lesson on shoes, though. Feet are valuable and don’t last if you keep wearing uncomfortable shoes! Since I have to wear heels for work, I’ve resorted to the “grandma” brand of shoes. I’ll only wear heels with comfortable soles and ones that I can walk in for hours. Those brands usually turn out to be Aerosoles, Sofft, Clarks, Strictly Comfort, etc… aka “grandma” brand shoes. I’m okay with that.

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The chocolate taste in these cookies is very tame. You can barely taste that they’re chocolate. I would add a some dutch processed cocoa powder in next time to give it a boost.

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Recipe from From Pinot to Pampers

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Hot Cocoa Cookies

Ingredients

  • 1 1/4 cup room temperature butter
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • 4 packages instant cocoa (don’t use sugar free)
  • 1 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi sweet chocolate chips
  • 1 cup mallow bits

Directions

  1. Cream together the butter and both sugars.
  2. Stir in the eggs and vanilla.
  3. Gradually mix in the flour, cocoa, baking soda, baking powder, and salt until just combined.
  4. Fold in the chocolate chips and mallow bits. Refrigerate the dough for at least an hour.
  5. Preheat oven to 350 degrees. Drop the dough by rounded tablespoons onto baking sheet and bake for 9-11 minutes.
https://lovintheoven.com/hot-cocoa-cookies/

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