Chewy German Chocolate Cookies

I know you know by now...

I am definitely a cookie monster! 

Earlier this summer, I went to Shipshewana, Indiana, (Amish country) with a group of gals from my church...it was a wonderfully fun day.

One of my favorite places to shop is the bulk food store...when I spied 4 ozs. boxes of German Sweet Chocolate (in bars)...3 for $1...I had to grab them up, though I had no idea what I would make..I just can't refuse a bargain. 

So when I got a free sample of Taste of Home magazine this week...and saw this recipe...

Well, you know the rest of the story.  

These sweet treats have an amazing texture and taste.  Do hope you'll make them soon. 

Thank you to Charlene Brenden from Salem, Ore for sharing this recipe. 

CHEWY GERMAN CHOCOLATE COOKIES 

12 ozs. German sweet chocolate, chopped

2 Tb. shortening (I used crisco)

1 tsp. instant coffee granules

3 lg. eggs, room temperature

(I place them in warm water for a few minutes) 

1-1/4 c. sugar

1 tsp. vanilla extract

1 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. chopped pecans

30 - 48 pecan halves

Powdered sugar, optional 

Preheat oven to 350*. Grease cookie sheet, or use parchment paper or a silpat. 

In a microwave safe bowl, melt chocolate and shortening; (I heated for 2 - 1 minute increments) stir until smooth. Stir in coffee granules; mix well; set aside. 

In a medium bowl, with a mixer, beat eggs and sugar until light and lemon-colored. Add in cooled chocolate and the vanilla, beating well. Combine flour, baking powder and salt; add to chocolate mixture and mix well.  Stir in chopped pecans. 

Working quickly (dough will be very soft), drop dough by tablespoonfuls

(I used more dough for bigger cookies, so didn't yield as many) 2" apart onto prepared cookie sheets. Place a pecan half in the center of each.  Bake until cookies are set, 10 - 12 minutes (depending on size).  Cool for 1 minute before removing to cooling rack.  If desired, dust with powdered sugar when cool. 

Yield: 2-1/2 - 4 dozen 

You may also enjoy...

Giant Chocolate Malt Cookies

Gooey Chocolate Cream Cheese Cookies

(using a cake mix!) 

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Skinny Starbucks Copycat Caramel Macchiato

This drink is one I order often on a rare occasion I get coffee away from home.

I was SO tickled to see this simple recipe at Nancy's Skinny Kitchen. 

Nancy says... Each skinny remake has just 97 calories, 0 fat and 5 Weight Watchers Freestyle SmartPoints.

What's not to love eh???? 

I thought this would make a great first post of 2019. 

Enjoy yourself with this one. 

And if you want to make it a little richer, go ahead and use regular milk and a little more ice cream topping to suit your taste.  Just remember you'll be adding 

WW Points also...

SKINNY STARBUCKS COPYCAT CARAMEL MACCHIATO

1 c. strong brewed coffee, regular or decaf, heated

1/2 c. fat free milk

2 packets Truvia or your favorite substitute

2 tsp. caramel ice cream topping

1/2 tsp. vanilla extract

1 tsp. caramel sauce for garnish

Brew the coffee extra strong. In a small saucepan over medium heat, add milk, 2 tsp. caramel sauce, Truvia and vanilla; stir (or whisk) until blended.  Heat until steaming over medium heat, about 2 minutes. Remove from heat.  Transfer to blender and process for about 20 seconds (or use a frother) . or just whisk for a while until its foamy.  Add hot coffee to mug; pour foamy milk over top.  Squirt a little whipped topping from a can, if desired, and drizzle with 1 tsp. caramel ice cream topping.

Enjoy right away! 

Makes 1 - 1-1/2 c. serving


Linked to 
Meal Plan Monday

You might also enjoy...

Starbucks Skinny Cinnamon Dolce Latte

​

The Leader Enterprise - June 27, 2018 - Treats to help keep you cool

Ice Cream Pies

The ole familiar saying never grows old...I Scream, You Scream, We all Scream for Ice Cream! 

Sharing some ideas for ice cream dishes to help you 'chill' this summer.  I love these first two because they can all be made ahead and will be ready to eat when you are!

I know I've shared this first family favorite a number of times, but wanted to remind you of it because it's a real winner! You'll be ready to impress drop-in company while you all cool down. It's great for birthday parties too because you have the cake and ice cream all in one dish. 

ICE CREAM PIES

1 - 18 ozs. devil's food or chocolate fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting, divided

1/4 c. vegetable oil

1/2 gal. favorite ice cream, softened

chopped peanuts or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" pie or round cake pans. In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes.  Spread 1/2 batter in bottom of each pan (don't spread up sides). Bake 25-30 minutes-don't overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell.  Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired. Wrap tightly and freeze at least 2 hours or up to 2 - 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks at an angle in the pies before wrapping in foil...so the foil stays off the frosting part. (Just be sure to let pie thaw a tad before trying to remove the toothpicks...or they may break off. (Please don't ask me how I know that!!=) 

GRANDMA'S ICE CREAM DESSERT 

1/2 c. creamy peanut butter 
1/2 c. light corn syrup 
1-1/2 c. crispy rice cereal 
1-1/2 c. chocolate-flavored crispy rice cereal 
1/2 gal. vanilla ice cream, softened 
1/2 to 1 c. Spanish peanuts, coarsely chopped 
Optional: chocolate syrup 

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated. Press into the bottom of an ungreased 13"x 9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top, if desired. Cover with aluminum foil; freeze at least 4 hours before serving. Allow to warm a few minutes before cutting into squares to serve. Serves 15 to 18.

This one can be made at the last minute to enjoy with a friend or your sweetie. 

Parlor Coffee Float

PARLOR COFFEE FLOAT for 2

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Top with whipped cream and a cherry, if desired.

PEANUT BUTTER MAGIC SHELL (Sugar free option) 

2-3 tsp. peanut butter

1 Tb. virgin coconut oil

sweetener of choice, to taste (honey, stevia drops, maple syrup, agave, etc.)

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell! 

YOGURT PUDDING POPS 

2 c. milk 

1 sm. pkg. (4 serv. size) instant pudding mix (vanilla, chocolate, lemon or banana) 

1 c. Greek yogurt

Whisk together the milk and pudding mix. Chill about 15 minutes. Fold in Greek yogurt.  Pour into molds. Freeze at least 8 hours. If you don't have molds, just pour into paper cups. Freeze half an hour, then insert a popsicle stick for a handle. 

It's not happy people who are thankful-it's thankful people who are happy. ~Unknown 

Flashback Friday - Irresistible Cookies

WELCOME TO FLASHBACK FRIDAY! 

Tickled to share some favorite tasty cookie recipes with you today!! 

Start with 2 cookie mixes, add some oats, butter, eggs and candies and you're all set!  Great when you need something quick for tomorrow...or tonight. 

Easy Monster Cookies

This one begins with a cake mix..add coffee if you'd like...roll in powdered sugar and bake.  MMMM good! Great with a cuppa coffee. 

Chocolate (Mocha) Crinkle Cookies

A from-scratch cookie that will knock your socks off!  

AH.MA.ZING & AWE.SOME! 

Wendi's Awesome Chocolate Chip Cookies

A luscious combo of hazelnut, chocolate & butterscotch.

How can you go wrong???  Pour a glass of milk and enjoy!

Nutella Butterscotch Cookies

Salted Caramel Coffee Pie - Yes Please!!

OH YEH!  I was so excited to try this pie for our family Thanksgiving meal. 

It did not disappoint.  It's very simple, but there are several options, so I hope I don't make it sound complicated.  It really isn't. 

Did you know that you can now purchase M & M's that are a 

COFFEE NUT flavor!  They are sooo good, so I used them to 'garnish' the pie. 

Yummers!

For a long while, I've been the kind of woman who likes some coffee with her creamer. (teehee).  And sweetener too....I admire those that can drink coffee black.  

I SO love the smell of coffee...my dad always had coffee on his breath, so it always stirs memories in me...and it's hard to begin the day without a good cuppa joe.

(BTW - we do coffee at our home the scriptural way...

HE.BREWS=) 

My sweetie brings me a cup of coffee every morning while I sit in my recliner. 

What a gem he is! 

There are SO many options for this lovely dessert...you can use instant coffee granules, add coffee extract or use cold brewed coffee...like I did.
This is how I make Homemade Coffee Concentrate . If you use the concentrate, you just have to plan ahead a bit. 

I first saw this easy recipe from Cooking with K that dissolves instant coffee in the milk. 

Then I saw a recipe for Cold Brew Coffee Pie at The Domestic Rebel

It used 1 pkg. of instant pudding, not 2 as the other recipe calls for. 

And you can add coffee extract.  (I will be sure to add that next time around). 

Be sure to check out those recipes for options.  

I decided to use some SALTED CARAMEL COFFEE CREAMER to replace some of the milk called for in the recipe to add a little zip.  LOVED.IT! 

I think the basic idea to follow is to use 1-1/4 c. liquid for each 4-serv. size instant pudding.  I used 2 pkgs. because I wanted a fuller pie....and 2-1/2 c. liquid. 

(hover over photo to pin)

SALTED CARAMEL COFFEE PIE

1 - 9" graham cracker crust  

2 pkg. (4 serv. size each) instant pudding,

vanilla or white chocolate 

2 - 1/2 c. liquid to mix with pudding

(I used a 4 c. measuring cup - adding 3/4 c. coffee concentrate, 1/2 c. salted caramel coffee creamer

and 1-1/4 c. milk) 

(You can use 2 Tb. instant coffee, flavored, to replace the coffee concentrate) 

2 - 3 tsp. coffee extract, optional 

1 (8 ozs) Cool Whip, thawed, divided

In large bowl, whip up the instant pudding along with the liquid, beating at least 2 minutes. Add extract if using; fold in half the Cool Whip.  Blend well and pour into crust. Cover and refrigerate at least 2 hours before enjoying. 

Top with remaining Cool Whip (and...some Coffee Nut M & M's if you can find them) 

Linked to Weekend Potluck 
Meal Plan Monday


You might also enjoy...

Easy Biscoff Cheesecake Pie

No Bake Peanut Butter Pie

​

Leader Enterprise - August 24, 2016 - Keeping Cool

Parlor Coffee Float

I think we would all agree - it's been a HOT summer. I should have shared these ideas sooner as summer is winding down and fall will be falling soon. I love practical tips. I'm also sharing some cooling recipes to help you 'chill' on a warm day, or to enjoy any time of the year. 

Freeze a cotton sock filled with rice, then slip it under the bottom sheet. The rice will hold a chill longer. 

A simple way to lower body temperature is to apply a bottle with ice-cold water on points like your ankles, wrists, or behind the knees.

When all else fails, take frequent cool showers to keep your body temperature down and rinse off the sweat.

Crispy Ice Cream Squares

CRISPY ICE CREAM SQUARES (AKA "Unfried Ice Cream)

1/2 c. butter or margarine, melted

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream, softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9" X 13" X 2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. 

PARLOR COFFEE FLOAT

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Top with whipped cream and a cherry, if desired. Yield: 2 servings

KID-FRIENDLY ICE CREAM IN A BAG

1 c. light cream (Try half vanilla flavored creamer)

3 Tb. sugar

1 tsp. vanilla extract

qt. size ziploc freezer bag

2 gallon size ziploc freezer bags

crushed ice

rock salt

Mix first 3 ingredients together and pour into the quart bag. Squeeze the air out and place it into a gallon bag. Squeeze out the air and seal. In the bottom of the second gallon bag, place some ice cubes and rock salt.  Place the other bags on top, then fill in the sides with more layers of ice cubes and rock salt so that it is higher than the level of cream. Then toss the bag back and forth - it took us about 10+ minutes. Kids and adults will love it. 

And for my sugar-free friends....

PEANUT BUTTER MAGIC SHELL (Sugar Free)

2-3 tsp. peanut butter

1 Tb. virgin coconut oil

sweetener of choice, to taste (stevia drops, maple syrup, agave, etc.)

Use about 3 Tb. agave or 8 drops of liquid stevia...adjust to taste 

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell!

EASY STRAWBERRY PINK LEMONADE (Sugar Free)

1 pkt. (0.13 oz.) (sugar free) On-The-Go (Pink) lemonade flavor drink mix

2 c. cold water

1/2 c.  frozen strawberries

Place all ingredients in a blender and process until smooth and frothy.

Serve immediately over ice. Yield: 2 - 3 servings  

“What good is the warmth of summer, without the cold of winter to give it sweetness.”― John Steinbeck