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Chocolate Football Cookies

January 31, 2019/0 Comments/in Cookie, Desserts /by Cherie DeBrule

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Chocolate Football Cookies

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Author: Bryon | Taste & Review
Prep Time: 25 min
Cook Time: 2 min
Total Time: 1 hr

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Ingredients

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30 Townhouse Original Crackers (oval shaped)

30 Townhouse Pretzel Crackers (oval shaped)

16 ounces Chocolate Candiquick, (1 whole package)

16 ounces Vanilla Candiquick, (1 whole package)

16 ounces Coconut Pecan Frosting

16 ounces Strawberry Marshmallow Frosting

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Instructions

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use. We made 2 different kinds-German Chocolate Cookies and White Chocolate Strawberry Cookies.

To Make The German Chocolate Cookies:

Take out a baking sheet and line with parchment paper. When you make the cookies assemble them on the parchment paper so your counter doesn’t make a mess. Spread one side of the pretzel cracker with the coconut pecan frosting. Then stack another pretzel cracker on top to sandwich it. Repeat this process till you run out of crackers or until your desired amount. Place the cookies in the freezer for 15 minutes.

After the cookies have cooled. Melt the Chocolate Candiquick in the microwaveable tray that it comes in. Make it according to the package. Do not over heat the chocolate and stir often.

Take out another baking sheet and line with parchment paper. When the chocolate is all melted dip the cookies in with a fork. When the chocolate is on all sides you can take it out and place on the parchment paper to set. Repeat this pattern till all the cookies are chocolate coated dipped.

Place the dipped cookies back to the freezer for 10 minutes.

Melt Vanilla Caniquick in the in the microwaveable tray that it comes in. Make it according to the package. When it is all melted pour it into a Ziploc bag.

Take out the cookies from the freezer. Clip the corner of the ziploc bag and pipe the football stiches on each cookie.

Give it a few minutes to all the cookies to set then place the cookies back in the freezer in an air tight container till you are ready to serve.

To Make The White Chocolate Strawberry Cookies:

Follow the same process as above just swap a few ingredients. Swap the Townhouse Pretzel Crackers for the Townhouse Pretzel Crackers. Use the Vanilla Candiquick for dipping the cookies. For the filling use Strawberry Marshmallow Frosting. Pipe the football laces with the Chocolate Candiquick.

Notes

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use.

Nutrition

Serving Size: 30
Calories: 224
Sugar: 15g
Sodium: 83mg
Fat: 13g
Saturated Fat: 6g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 3mg

Low Carb Pumpkin Cream Pie Cookies

September 17, 2018/2 Comments/in Cookie, Desserts, Low Carb /by Cherie DeBrule

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Low Carb Pumpkin Cream Pie Cookies

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 15
Total Time: 180

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Ingredients

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For The Cookie

1/2 cup butter (1 stick), softened
2/3 cup Splenda brown sugar blend
1/3 cup Swerve, The Ultimate Sugar Replacement, Granular
2 Large eggs
1 cup Libby 100% pure pumpkin
1 1/2 cup almond flour
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove

For The Cream Filling

1/2 cup butter (1 stick), softened
1 (8 oz) cream cheese, softened
1 2/3 cup Swerve, The Ultimate Sugar Replacement – Confectioners
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup Smucker’s sundae syrup sugar free caramel

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Instructions

For The Pumpkin Cookies

Preheat your oven to 350ºF.
Line 3 baking trays with parchment paper
Cream the butter, and the sugars in a mixer. Add in the 2 eggs and pumpkin. Mix well till is all combined.
Then add in the almond flour, baking powder, salt, ground cinnamon, nutmeg, ground ginger, and ground clove. Mix for another 2 minutes.
Set the mixing bowl with the pumpkin dough in the refrigerator and chill for an hour or overnight. While the dough is in the fridge you can make the cream filling.
Take out the refrigerated dough after it has been chilled, and using teaspoon scoop out the pumpkin batter and place dough on the prepared parchment paper baking tray. Allow them plenty of space for the cookie to spread. It should make about 36 cookies or 3 dozen that will be used to make the cookies. 36 cookie halves to make up 18 total finished.
Bake the cookies for 12-15 minutes.
Cookies will be super soft so allow 30 minutes or more to cool before frosting them.

For The Cream Filling

In a mixing bowl cream the butter, and cream cheese together. Then add the swerve sugar, vanilla extract, ground cinnamon, and caramel syrup. Mix until well combined.

To Assemble The Cookies

Match up two cookies that are similar in size. Turn the bottoms over and using a knife to spread it on both halves. If desired you can pipe the filling on with a piping bag or a zip bag with the corner cut off. Add the top cookie and press down to make it sandwhiched.
Place in a tupperware container and let them cool for 1 to 2 hours before serving.

Notes

Dough will be super soft and chewy. The key to this recipe is giving enough time for the cookies to cool before frosting and before serving.

Nutrition

Serving Size: 18
Calories: 302
Sugar: 26
Sodium: 185
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 34
Protein: 3
Cholesterol: 62

Keto Flourless Peanut Butter Cookies With Chocolate Chips

August 16, 2018/1 Comment/in Chocolate, Cookie, Desserts, Low Carb /by Cherie DeBrule

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Keto Flourless Peanut Butter Cookies With Chocolate Chips

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 12
Total Time: 27

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Ingredients

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16.3 oz (1 jar) natural peanut butter
1 cup Truvia baking blend sugar
2 eggs
1 cup Lily’s dark chocolate chip

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Instructions

Preheat your oven to 350ºF.
Line 2 baking trays with parchment paper.
In a medium size bowl beat 2 eggs. Then combine the natural peanut butter and Truvia sugar.
Use a teaspoon to scoop up the peanut butter dough and then use your hands to roll into 1-inch balls. Place the rolled balls onto the parchment lined cookie sheet. Cookies should be arranged about 2 inches apart. Repeat this till all the dough is used up.
Take a fork to each ball of peanut butter dough and flatten each cookies by pressing down to create a pattern on each cookie.
Sprinkle the Lily’s dark chocolate chips on top of all the cookies. Use your hands and press down on the chocolate chips into the cookies.
Bake the cookies for 10 to 12 minutes or till lightly browned. Cool completely on wire rack.

Nutrition

Serving Size: 24
Calories: 209
Sugar: 14
Sodium: 101
Fat: 14
Saturated Fat: 4
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 18
Protein: 6
Cholesterol: 16

Eggless Chocolate Chip Cookie Dough Truffles

November 22, 2017/8 Comments/in Chocolate, Cookie, Desserts /by Cherie DeBrule

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Eggless Chocolate Chip Cookie Dough Truffles

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Author: Cherie | Taste & Review
Prep Time: 10
Total Time: 160

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Ingredients

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8 tablespoon unsalted butter (room temperature)
¾ cup light brown sugar, packed
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla extract
2 ¼ cup all-purpose flour
1 cup semisweet chocolate chip morsels
1½ lb. semisweet coarsely chopped (Baker’s chocolate)
1 cup mini chocolate coated candies (for garnish)

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Instructions

In a stand mixer with a paddle attachment beat on medium speed the butter and sugar until light and fluffy. Add in the flour, sweetened condensed milk, and vanilla. Beat it until well combined. Stir in the semisweet chocolate chip morsels. Cover the cookie dough with a plastic wrap and refrigerate for an hour.
Using your hands make 1 inch cookie dough truffle balls and place on a baking sheet lined with parchment paper. Cover the cookie dough again and freeze it for an hour.
Melt the Baker’s chocolate in a small saucepan on low. Remove the balls from the freezer and using a fork dip the balls into the melted chocolate. Place the chocolate coated cookie ball back onto the lined parchment paper lined baking sheet. Garnish with mini chocolate coated candies. Chill for 30 minutes.

Nutrition

Serving Size: 32
Calories: 273
Sugar: 29
Sodium: 25
Fat: 14
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 39
Protein: 3
Cholesterol: 13

Flourless Peanut Butter Chocolate Chip Cookies

July 14, 2017/0 Comments/in Chocolate, Cookie, Desserts /by Cherie DeBrule

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Flourless Peanut Butter Chocolate Chip Cookies

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Author: Cherie | Taste & Review
Prep Time: 5
Cook Time: 15
Total Time: 20

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Ingredients

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2 cups creamy peanut butter
2 cup firmly packed brown sugar
2 large eggs
2 teaspoons baking soda
1 cup semi sweet chocolate chips
1/2 cup powdered sugar

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Instructions

Preheat oven to 350°F. Beat with a fork in a mixing bowl the eggs. Then add the rest of the ingredients except the semi sweet chocolate chips. Mix till all is blended. Then fold in the semi sweet chocolate chips. Use a teaspoon and your hands to make balls. Then dip into a bowl with powdered sugar and make sure each ball is completely coated. Place the sugar-covered balls on the prepared baking sheet lined with parchment paper. Bake for 9 minutes. Let cookies cool on the tray.

Nutrition

Serving Size: 24
Calories: 249
Sugar: 26
Sodium: 125
Fat: 13
Saturated Fat: 4
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 29
Protein: 6
Cholesterol: 17

Fourth Of July M&M’S Cookie Bars

July 7, 2017/0 Comments/in Cookie, Desserts, Fourth of July /by Cherie DeBrule

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Fourth Of July M&M’S Cookie Bars

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

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2 sticks of butter (room temperature)
1 cup of firmly packed golden brown sugar
1 cup of granulated sugar
3 large eggs
1 1/2 teaspoons of pure vanilla extract
3 cups of all-purpose flour
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1 1/2 cups of Red, White & Blue M&M’S, plus more for topping
1 cup of mini chocolate chips, plus more for topping

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Instructions

Preheat oven to 350ºF. Line a 9×13 baking dish with parchment paper. Leave some overhang to make removal easier. In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy. Add in eggs and vanilla extract and continue to mix for another minute. Lower the speed of the mixer and slowly add flour, baking soda and salt, and mix until combined. Fold in the M&M’s. Place cookie dough mixture into prepared baking dish lined with the parchment paper. Sprinkle additional Red, White & Blue M&M’S and 1 cup mini chocolate chips into the top of cookie dough. Press it down with a fork. Bake 30 minutes or until golden brown. Give it time to cool and then cut into bars.

Notes

Great for 4th of July or Memorial Day!

Nutrition

Serving Size: 20
Calories: 286
Sugar: 25
Sodium: 158
Fat: 13
Saturated Fat: 8
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 40
Protein: 4
Cholesterol: 54

Low Carb Soft and Chewy Chocolate Chip Cookies

April 30, 2017/3 Comments/in Chocolate, Cookie, Desserts, Low Carb /by Cherie DeBrule

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Low Carb Soft and Chewy Chocolate Chip Cookies

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Author: Cherie DeBrule

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Ingredients

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2 1/4 cup Almond flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup Splenda
1 cup packed Splenda brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups of sugar free chocolate

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Instructions

1. Preheat oven to 350ºF degrees. In a small bowl, whisk together the almond flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add almond flour mixture; mix until just combined. Chop up the sugar free chocolate. Stir in the sugar free chocolate.
2.Drop teaspoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Nutrition

Serving Size: 36
Calories: 156
Sugar: 17
Sodium: 89
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 22
Protein: 1
Cholesterol: 24

Ingredients

Instructions

Ingredients

For The Cookie

For The Cream Filling

Instructions

For The Pumpkin Cookies

For The Cream Filling

To Assemble The Cookies

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

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