Lovin' From the Oven

Baked Cheater Churros

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Oops, I meant to update two days ago but I had so much going on! My sister and her boyfriend came up to visit over the weekend, my DB had his law school ball, and I’m traveling all over the states. I’m exhausted and ready to come home… Not to mention that my new glitter Toms tore up my feet like nobody’s business. No bueno. I thought they were supposed to be comfortable shoes?

You know the phrase, “What would you do for a Klondike bar?” Well, for me, it’s more like, “What would you do for a churro?” because I love them so much. I would love nothing more than to eat a Disneyland churro everyday of my life. But since I can’t, I’ll settle for these semi healthier homemade goodies. These are baked, not fried, saving a lot of grease from your diet. They’re extremely easy to make and are best served immediately.

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Baked Cheater Churros

Ingredients

  • 1 sheet frozen pastry puff, thawed
  • 1 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup melted butter

Directions

  1. Preheat oven to 450 degrees.
  2. Cut the frozen pastry into 1 inch wide strips
  3. Bake for 8-10 minutes.
  4. Mix together the sugar and cinnamon.
  5. When they are done baking, brush the sticks with the melted butter and roll into the sugar and cinnamon mixture.
https://lovintheoven.com/baked-cheater-churros/

Thin Mint Stuffed Chocolate Cookies

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I was sent some chocolate from Chuao Chocolatier and gladly used them to make these cookies.

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Why have I never used chocolate discs before? They’re so much better than chocolate chips.

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I was walking to dinner the other day and a little girl standing across the street from me yelled, “GIRL SCOUT COOKIESSS!” at the top of her lungs. Bless her heart. If she hadn’t yelled so loud, I wouldn’t be eating a Samoa right now. Girl scout cookie season really does creep up on you in the best possible way. Too bad it doesn’t last forever.

As if having a girl scout cookie in my hand wasn’t good enough, I had to bake them into another cookie. Soft chocolate-y dough on the outside with a crunchy minty center. Yup, just like the one time I made Oreo stuffed chocolate chip cookies. Cookies in cookies are pretty much the greatest concoction ever. Don’t believe me? Try for yourself.

Recipe from Visions of Sugar Plum, which makes approximately 32 cookies.

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Thin Mint Stuffed Chocolate Cookies

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup semi-sweet chocolate chips, melted (I used discs, but feel free to use whatever you have on hand)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3cup unsweetened dark cocoa powder
  • 2 cups all purpose flour
  • 32 thin chocolate mint cookies

Directions

  1. Cream together the butter and sugar. Beat in melted chocolate, eggs, vanilla, baking soda, baking powder and salt until well combined.
  2. Gradually mix in the cocoa powder and flour until just combined. Chill dough in refrigerator for at least an hour.
  3. Preheat oven to 350 degrees.
  4. Take about 2 teaspoons of the cookie dough and flatten in the palm of your hand. Place the mint cookie on top of the flattened dough. Flatten another piece of the dough and place it on top of the mint cookie. Fold and pinch together the sides so that the cookie is completely covered, making an even layer of cookie dough around the thin mint. Repeat process with remaining cookies.
  5. Place on cookie sheets, spacing about an inch apart. Bake 10-12 minutes, or until set, and slightly crisp. Cool 2 minutes before transferring to wire racks to cool.
https://lovintheoven.com/thin-mint-stuffed-chocolate-cookies/

**NOTE: It doesn’t have to be Girl Scout Season for you to make these cookies. Keebler makes a version that can be bought year round at your local grocery store called “Grasshoppers.”

Still in need of more chocolate? Chuao Chocolatier also sent me these chocopods. They’re the perfect bite sized dessert on the go.

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These have caramelized honeycomb pieces in dark chocolate. They have a ton of different flavors, including firecracker (dark chocolate with chipotle, salt, and popping candy), coffee & anise, and leche. YUM!

Red Velvet Rice Crispy Treats

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Hi friends! Here’s something red for the Valentine’s day coming up. It’s something really easy for those tight on time. It’s also something that won’t break the piggy bank, but it’s a nice and thoughtful gift for the ones you care about.

The red velvet flavor wasn’t very strong with 1/2 cup of mix, so I added a bit more to take it up a notch. You could also add heart sprinkles on the top when you’re done to make it even more lovey-dovey, but I’m good with just the redness of the rice crispies.

Happy Valentine’s Day!

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Red Velvet Rice Crispy Treats

Ingredients

  • 1 (10.5 oz) bag of mini marshmallows
  • 3 tablespoons butter
  • 1/2 tsp vanilla
  • 1/2 - 3/4 cup red velvet cake mix
  • 6 cups rice crispies cereal
  • sprinkles for topping (optional for that extra pizazz!-- which I didn't add because these babies were just for me)

Directions

  1. Melt butter and mini marshmallows over low heat. When the marshmallows are completely melted, mix in the vanilla and red velvet cake mix.
  2. Remove from heat and carefully stir in the rice crispies until evenly coated.
  3. Pour the batter into a lined or greased 13"x9" pan and press down.
  4. Wait until cooled and cut to serve.
https://lovintheoven.com/red-velvet-rice-crispy-treats/

 

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