Pretzel Chocolate Chip Cookies

I have been a fan of the marraige of sweet and salty desserts since I first tasted butter pecan ice cream. I am always looking for a new way to join the two in desserts and cannot believe I haven't made this recipe sooner. Chocolate and Pretzels in a cookie!

Ingredients:

2 cups flour 

1/2 cup white sugar

1/2 cup brown sugar 

1 tsp baking soda 

1/2 tsp salt 

2 sticks unsalted butter, softened 

2 eggs 

1 tbs vanilla extract 

1/2 bag chocolate chips 

1 cup crushed pretzels 

Directions: 

1. Combine the dry ingredients 

2. Cream together the butter and sugars

3. Add vanilla and eggs one at a time

4. Add in the dry mixture in batches until the dough is smooth and completely combined

5. Fold in the chocolate chips and pretzels

6. Spoon about a tablespoon of the dough per cookie onto a baking sheet and bake at 350 for 10-12 minutes (until golden brown)

Peanut Butter Cup Truffles

Healthy chocolate recipe? Sign me up. I found the inspiration for this recipe from Chocolate Covered Katie and it did not disappoint. This interesting recipe includes garbanzo beans, but I promise you won't taste them. Instead, they give the mixture the texture of raw cookie dough.

Ingredients:
I can chickpeas (drained and rinsed very well)
2 tsp vanilla extract
1/8 tsp baking soda
2/3 cup brown sugar
1/3 cup peanut butter
3 tbs oats 
about 1-1/2 cups chocolate chips
 
Directions:

• Blend all ingredients, except chocolate chips, in a food processor until very smooth. 
• Roll mixture into small truffle sized balls. 
• Place in refrigerator until they set up (About 20 mins)
•  Melt chocolate chips in the microwave* or double boiler.
• Using two forks, coat the truffles in the chocolate
• Put truffles back into the refrigerator until the chocolate has hardened. 
• Enjoy! 

* It is very easy to burn chocolate in the microwave. Put the chocolate chips into a microwave safe bowl and set it for 30 seconds. Then stir and put it back in for 30 second intervals until melted, stirring in between.

German Chocolate Semi-Homemade Cupcakes

These cupcakes are so easy compared to the made from scratch version. They use a store bought cake mix, but the coconut-pecan filling is all homemade.

Ingredients:
1 box chocolate cake mix (and ingredients listed on the box)
1 cup evaporated milk
1 cup sugar
3 egg yolks (save the whites for an omelette!)
1 stick unsalted butter
2 tsp vanilla extract
1 1/2 cups coconut
1 cup chopped pecans
optional: chocolate frosting
Directions:
1. Prepare cake mix according to instructions and bake in cupcake pan.
2. Melt together the milk, sugar, butter and egg yolks until butter is melted. (Over low heat, stirring constantly)
3. Then turn the heat up to medium and stir constantly until mixture thickens, about 10 minutes. Stir into coconut, pecans, and vanilla extract.
4. Let cool before using.
5. Cut cupcake top off.
6. Fill with coconut pecan filling
7 .Put top back on and top with a thin layer of chocolate frosting if desired.
Enjoy!

Black Bean Mint Brownies

Black beans in brownies? Do not be afraid my fellow foodies. These brownies are so moist and delicious. You will not be able to taste the beans at all and they add fiber and protein to your chocolate fix. What could be better than that?

Ingredients:
1 Box store bought brownie mix
1 can black beans
1/2 package Andes Mint Chocolates, chopped

Directions: 
1. Drain and rinse black beans. Put back  in the can and fill with water until the beans are just covered.
2. Puree the black beans and water.
3. Combine black bean puree and the brownie mix
4. Pour into a 9x13 pan and sprinkle the mint candies over top
5. Bake according to package directions. Mine said 24 to 26 minutes but they were done(toothpick came out clean) in 22 so keep an eye on them.