Hello! Do you know what today is? It is the official start of #Choctoberfest! This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below. There are over 70 …
Proof 2016 went too fast: we’re halfway through January and we’re just posting our top recipes from last year! But better late than never, right? It’s always interesting for us to see what posts were the most popular. Some of these aren’t even from 2016! …
Sure, fall means pumpkin spice everything, but fall also means FOOTBALL!
We’re pretty big football fans here at LDB. Kelly is a USC alum (fight on!) and Steph went to Boise State (go broncos!) so football games are a fall tradition for us. The tailgating and viewing parties may be more fun than the actual games though! And you definitely can’t show up to those empty-handed.
While these are a little more time-consuming than a regular peanut butter cookie, they are totally worth it. Not only because they’re adorable, but because of the addition of chocolate! Chocolate and peanut butter go together like USC and Song Girls, or Boise State and the blue field. They just fit.
It’s been a long time since I’ve made peanut butter cookies and I kind of forgot how good they are. The centers are chewy with just a slight crunch of the edges, and the chocolate makes them even softer. They’re rich though! You’ll definitely need a glass of milk.
Or a cold beer. This is tailgating season after all, we won’t judge.
~Stephanie
Peanut Butter Chocolate Football Cookies (adapted from Crazy for Crust)
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup peanut butter
1/2 butter, softened
1 egg
1 tbsp vanilla
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips + 1 tbsp vegetable oil
1/4 cup white chocolate chips + 1 tsp vegetable oil
Cream together both sugars, peanut butter and butter for 2 minutes.
Add in egg and vanilla, mixing until combined.
In separate bowl, mix flour, baking soda, baking powder, and salt.
Pour dry ingredients into peanut butter mixture and stir until incorporated.
Cover and refrigerate for at least one hour.
Roll tablespoon size balls of dough between hands, then flatten to 1/2″. Pinch ends into a point to form a football shape.
Bake for 8-10 minutes at 350 degrees, until edges turn golden brown.
Let cool completely before frosting.
For Chocolate Glaze: melt the chocolate chips and oil together. Frost or pipe an oval football shape over cookies. Let dry completely before adding laces
For White Chocolate Laces: melt the white chocolate chips and oil together. Pour into piping bag (or ziplock bag with corner tip cut off) and pipe on laces.
Why is it that I always seem to make holiday themed treats after the holiday has passed?? In my defense, I actually made this cake for St. Patrick’s Day, I just didn’t post it in time. Clearly since it’s June… but hey, we can look …
If your Pinterest feed is anything like mine, you’ve seen protein and energy bites all over it for months. Kelly made a haystack version of them and my fiancé even got an email from Golf Digest with a recipe for some. As usual, I’m behind …
Today we have a guest post by Kelly’s friend, Anna! She made this amazing Valentine’s Chocolate Cake for her boyfriend over the weekend and it was a hit! Anna and Kelly were in the Alpha Chi Omega Sorority together at USC. She currently lives in Seattle, WA. Thanks for sharing with us, Anna!
Valentine’s Day was this weekend and it’s always a dilemma what to get your special someone. I had a lot of gift ideas and love buying my boyfriend gifts. But we were going skiing this weekend and with my budget I didn’t want to buy an expensive gift. My boyfriend loves sweets and is gleeful just at the mention of dessert. So I thought why not bake a cake!
I did some searching and found two easy recipes to make this cake. The cake itself is a one bowl chocolate cake. In my small apartment it was a perfect option because I don’t have much counter space for many bowls. I used two different sized heart shaped cake tins that were actually my grandmas. She was an avid baker (her maiden name was even Baker!) and I have been lucky enough to be given a lot of her old supplies. I baked a large and small cake first. And then once the pan was cool, I baked one more large heart.
And then I did a strawberry buttercream. I used a half recipe. The strawberry preserves although already sweet, really seemed to help cut the sometimes overly sugar flavor of buttercream. The recipe called for seedless but I used one that had some chunks in it and once it all got stirred it didn’t seem to affect the frosting.
To top it all off, I added candy hearts for an extra Valentine’s design.
o 8 ounces (2 sticks or 1 cups) unsalted butter, at room temperature
o 1/3 cup seedless strawberry preserves
o A dash of fine salt
o 1 teaspoons pure vanilla extract
o Pink gel food coloring, if desired
Preparations
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two heart shaped cake pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 20 to 25 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, and then remove to a wire rack. Put in refrigerator to cool completely.
When you are ready to stack and frost, cut off arched top to make cake flat.
For the buttercream, combine sugar and butter in a mixing bowl. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.
Add in the raspberry preserves, salt, and vanilla and beat on medium for 1 minute.
Add about 4 drops gel food coloring, if using, and beat until the buttercream is evenly colored.
Place one larger heart shaped cake on a plate and spread a layer of strawberry buttercream. Place the second heart shaped cake on top and cover in buttercream. Coat the sides as well. This is just like a crumb coat so it is ok if some chocolate crumbs combine with the buttercream.
Finally, place the smaller heart shaped caked on top and frost. Add the final touch of candy hearts.
It’s hard to believe that 2015 is over and what a year it has been! Here are some highlights of the past year for LDB, starting with the one that will make 2016 even more memorable! Life Highlights Post: I’m Engaged!!! Steph gets engaged to …
Peanut butter and jelly. Macaroni and cheese. Spaghetti and garlic bread. Whiskey and water. Justin Beiber and Selena Gomez (even though I’m the only one still rooting for them). Celine Dion and Las Vegas. Buster Posey and the Giants. USC and football. Nutella and everything. …
For the past few months, my fiancé Matt has been asking me to make “black and white cookies, you know…like at the grocery store!” With a description like that, I know you’ll be surprised to hear I had no idea what he was talking about. Not to worry though, his mom went to their local grocery store and snapped a pic of the label. Lo and behold, they were just chocolate dipped shortbread cookies.
I’m not a huge shortbread fan (unless I’m dipping it in coffee) so the addition of chocolate really sold me on these ones. I broke out my Linzer cookie cutter I’ve been dying to use and got to work.
Each year a big group of food bloggers join together and do a HUGE cookie swap. Each of us donates a small amount to Cookies For Kids Cancer, who help fund treatments for pediatric cancers, and it adds up to one big donation for a great organization. Plus we all get 3 dozen cookies and “meet” other bloggers! It’s a win-win for everyone.
I knew these cookies would go perfect for the swap this year. Sturdy cookies like shortbread will stand up to being thrown around by the post office and the amount of butter in them keep them soft for at least a week, meaning they won’t be hard as a rock when they arrive on the others’ doors.
The cookies I received were Cranberry Pomegranate-Filled Shortbread Cookies from Caroline’s Cooking, Caramel Ginger Cookies from A Kitchen Addiction and Caramel Stuffed Cocoa Cookies from Lexi Bites. They were all SO GOOD.
Can you believe Christmas is next week?! I sure can’t. I’m busy still scrambling to finish all my holiday baking and write all my cards. If you need any more treats to add to your cookie trays, don’t forget about these chocolate dipped shortbread cookies! Personally, I think a little addition of peppermint extract in the chocolate would make them even more festive but I was told not to mess with the original. Maybe next time…
~Stephanie
Chocolate Dipped Shortbread Cookies (adapted from Martha Stewart)
2 c flour
3/4 tsp salt
1 c (2 sticks) unsalted butter, softened
1/2 c powdered sugar
1 tsp vanilla
8 oz semi-sweet baking chocolate
Whisk together flour and salt and small bowl. Set aside.
Cream the butter in mixing bowl until fluffy. Add sugar and continue beating until fully combined and pale, about 2 more minutes. Beat in vanilla.
Slowly add in flour mixture until just incorporated. The dough should stick together when you squeeze it between your fingers.
Refrigerate until firm, at least 1 hour.
Roll dough out on a floured surface to 1/4 inch thickness and cut into shapes using cookie cutter. Re-roll scraps and repeat until dough is gone.
Bake on parchment lined baking sheets for 12-15 minutes at 325 degrees, until edges are golden brown.
Let cool completely.
In a microwave safe bowl, slowly melt the chocolate in 30 second increments, stirring each time and being careful to not let it burn.
Dip cookies into bowl or drizzle chocolate over cookies. Let chocolate cool and harden, then store in airtight container.
I’m going to preface by saying that I have never had German Chocolate Cake so I can’t say how much these taste like an actual German Chocolate Cake but I can say they are delicious! And super easy to make too! It’s no secret how …