coffee Archives - Page 3 of 5 - Lovin' From the Oven

Double Chocolate Cake Mix Cookies

November 30, 2014 by kim 1 Comment

It’s officially time for holiday baking! I la-la-love all of the extra holiday items that pop up on the shelves at the end of the year. There are so may desserts just begging to be made. I’ve always been a fan of the Pillsbury® products and they certainly don’t disappoint in the holiday department.

Just look at their adorable sprinkles from the Funfetti Vanilla Frosting. The red and green are vibrant, wonderfully shaped, and hold up well in a 350 degree oven. I love the contrast that the bright colors bring against the Devil’s Food Cake Mix. Wouldn’t they look great on a plate for Santa?

You can doctor up this cake mix into cookies and no one will ever know that they’re not 100% homemade! It’ll be our little secret. After all, we need all the time we can get during the holiday season.

These cookies are full of chocolate flavor. I’d recommend using an oil that you like the taste of. I used extra virgin olive oil and the taste came through pretty easily. Perhaps a vegetable oil would be more tame? Or a coconut oil if you’re a fan of coconut flavor?

I just rolled the tops in the sprinkles since decorating the bottom of a cookie seemed pointless to me. Who looks at the bottom of a cookie? I’m too busy gobbling it down. Here are some of the other Pillsbury products that you can find this holiday season:

For other great ideas, check out Pillsbury’s Facebook Page and Pinterest. On their Facebook page, you can also vote for your favorite recipe name in the “We Bake it, You Name It” program!

Recipe from Pinch of Yum

Double Chocolate Cake Mix Cookies

Ingredients

½ cup butter
1 egg
1 packet instant coffee dissolved in 2 tablespoons water
1 tablespoons oil
½ teaspoon vanilla
1 box Pillsbury Devil's Food cake mix
1 cup chocolate chips
1 cup white chocolate chips
sprinkles (optional)

Directions

Preheat the oven to 350 degrees.
Beat the butter until smooth. Add the egg and beat again until incorporated. Add the coffee, oil, and vanilla and beat until combined.
Add the cake mix in batches and beat slowly after each addition until just combined.
Stir in the chocolate chips and white chocolate chips. Roll into balls and roll the top into the sprinkles, if using.
Place on a baking sheet and bake for 7-10 minutes,

https://lovintheoven.com/double-chocolate-cake-mix-cookies/

This is a sponsored post, but the opinions expressed are my own.

Espresso Chocolate Chip Shortbread Cookies

April 22, 2014 by kim 4 Comments

I usually never make shortbread. Shortbread cookies have never caught my interest because they’re usually quite plain and crumble easily. This recipe, however, is no ordinary shortbread cookie.

These cookies have chocolate AND espresso! That’s one heck of a combination, folks.

I love that these are squares rather than your normal circles. You could even get creative and use a cookie cutter to cut out particular shapes since these don’t spread at all after baking. Oh, the possibilities!

I used Baker’s Joy non-stick baking spray with flour in order to make sure these cookies glide off effortlessly from the sheet. It definitely did its job! There was no cookie scrap left behind.

This recipe comes adapted from from Use Real Butter.

Baker’s Joy is actually running a promotion called “Which Sweet Treat are You?” starting today (April 22nd) through May 5th. By taking a quiz online, fans will get to discover what their baking personality is. Each personality is a different sweet treat. Are you a cookie? Or perhaps a cake or a pie?

You can take the quiz as many times as you’d like for a chance to win a daily prize and be entered to win the Grand prize. What exactly are the prizes, you ask? Well, daily prizes include $50 gift cards plus a year’s supply of Baker’s Joy. The Grand prize is a $500 gift card, a KitchenAid mixer, AND a year’s supply of Baker’s Joy. How about that? Give it a try here!

Espresso Chocolate Chip Shortbread Cookies

Yield: 3 dozen

Ingredients

1 tbsp plus 1 teaspoon instant espresso powder
1 tbsp boiling water
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
3/4 cup mini semi sweet chocolate chips
Baker's Joy non-stick baking spray

Directions

Mix the instant espresso powder in boiling water and set aside to cool.
Beat butter and sugar together until completely smooth.
Mix in the vanilla and espresso. Gradually add in the flour until just incorporated. Don't overmix!
Fold in the mini chocolate chips.
Transfer the dough to a gallon-sized ziploc bag. Put the bag on a flat surface, unzipped, and roll the dough into a rectangle that fills the bag, about 1/4 inch thick. Remember to turn the bag to keep the dough as smooth as possible. Once done, press out the air and seal the top of the ziploc bag. Refrigerate for at least 2 hours.
Preheat oven to 325°F. Spray a cookie sheet evenly with Baker's Joy. Set aside.
Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (throw away the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.
Transfer the squares to the prepared baking sheets and bake for 18 to 20 minutes, rotating after 10 minutes.
Transfer the cookies to a rack to cool.

https://lovintheoven.com/espresso-chocolate-chip-shortbread-cookies/

This is a sponsored post, but the opinions expressed are my own.

Dulce De Leche Espresso Bean Cookies and a KitchenAid Giveaway!

November 20, 2013 by kim 124 Comments

This is my biggest giveaway yet… but we’ll get to that later. 🙂

Today, I’m coming at you with not one, but TWO recipes in a post! I never really ate any dulce de leche until I started dating my DF. His grandma makes it from scratch and puts it into her alfajores (another dessert I never ate until my DF) or serves it with her homemade flan. I can’t compete with her kitchen skills, but I found an easy way to make dulce de leche at home when I can’t get homemade sweets from Abuela.

All you need is some Eagle Brand® Sweetened Condensed Milk and a crockpot! It’s that simple. You can have freshly made dulce de leche at home with a touch of a button.

I then took the finished dulce de leche and mixed them into my cookie dough with dark chocolate covered espresso beans to create this cookie.

As if that wasn’t enough, I drizzled some more dulce de leche on top because you can never have enough of that stuff. Seriously. I love eating it with everything: with bread, in my coffee, on ice cream, by the spoonful…

With my DF’s family, it’s almost guaranteed that we have dulce de leche at every big family gathering (he’s Argentinian) and I’m so grateful to be a part of it. With my family, the only dessert that we ever had for the holidays was a bûche de Noël cake. My mom lived in Paris for a couple of years and the Vietnamese culture was heavily influenced by the French… or maybe my parents just only liked bûche de Noël cakes.

Is there a particular dessert that you always have around the holidays?

These cookies are extremely soft and full of dulce de leche flavor. The dark chocolate covered espresso beans give it a nice crunch and balance the sweet flavor with a bitter touch.

Dulce De Leche

Ingredients

1 can of Eagle Brand Sweetened Condensed Milk (you can do more at a time if you want)

Directions

Take the labels off of your cans. Place your can in the slow cooker laying down on its side.
Pour hot water in the slow cooker, making sure to have at least an inch of water above the can.
Place lid back on and cook on slow for 8-10 hours. Do NOT open the top at any time during cooking!
Once done, carefully remove the can with tongs and place in cold water. Wait until the can has cooled completely before opening, to prevent any injuries.
For a firmer dulce de leche, cook for the whole 10 hours. If you like yours a little runnier (like mine), 8 hours will do.

https://lovintheoven.com/dulce-de-leche-espresso-bean-cookies/

Dulce De Leche Espresso Bean Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 1 1/2 dozen

Ingredients

1/3 cup unsalted butter, softened
1/3 cup dulce de leche
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup dark chocolate espresso beans, chopped

Directions

Preheat oven to 375.
Cream together the butter, dulce de leche, and both sugar.
Mix in the egg and vanilla.
Gradually stir in the flour, baking soda, baking powder, and salt until just combined.
Mix in the chopped dark chocolate espresso beans.
Drop onto baking sheet and bake for 8-9 minutes.

https://lovintheoven.com/dulce-de-leche-espresso-bean-cookies/

And now for the moment you’ve all been waiting for…. THE BIGGEST GIVEAWAY ON MY BLOG SO FAR!

I’m giving away a BRAND NEW 4.5 Quart Tilt-Head KitchenAid Stand Mixer and Eagle Brand Sweetened Condensed Milk! There are a couple of ways to enter, as shown. The easiest way? Keep voting for my Macaroni and Cheese once a day and you’ll get two entries a day until the contest is over! This contest ends at 12AM on December 2nd, so good luck!!

a Rafflecopter giveaway

This is a sponsored post, but the opinions expressed are my own.

Categories