Chocolate Cherry Sandwich Cookies {2 Ways}

Take your pick: chocolate cookies with cherry frosting or cherry cookies with chocolate chip frosting?

Chocolate Cherry Sandwich Cookies

So, I’m just a teeny bit obsessive when it comes to certain things. Like making sure the doors are closed, oven is off. & like cabinets are closed, lights are off. But where I really go crazy is with matters of baking/ general food prep.

Chocolate Cherry Sandwich Cookies

For starters, when I make my salads, I always use a scale to measure out exactly 60 grams of spinach (or whatever size salad I’m going to have) and each topping has a specific measurement, too. This all stemmed from wanting as much control over calories as possible.

Chocolate Cherry Sandwich Cookies

The same thing goes for baking. At least with cookies because I can have control of the weight of each cookie. Muffins are a little trickier because even if you scoop the same amount there can be variations. (enter my  invention: the muffin tin scale. Anyone know if something like this exists?)

I don’t weigh all my cookies, especially if I’m in a rush, but I do if I’m making sandwich cookies. These were a spur of the moment creation. Although they didn’t turn out quite how I planned, they were still pretty delicious. So, the question is – do you prefer your cherries in your frosting or in your cookie? & do you prefer your chocolate chips in your cookie or in your frosting? Pick and then give at least one of these cherry cookies a try!

Chocolate Cherry Sandwich Cookies

Chocolate Cherry Sandwich Cookies {2 Ways}
 
Author:
Serves: 24

Ingredients
  • Cherry Cookies with Chocolate Chip Frosting:
  • ¼ cup brown sugar
  • ½ cup sugar
  • ¼ cup canola oil
  • ¼ cup cashew milk
  • ½ tsp almond extract
  • 1 cup all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • Cherry juice from 10 cherries
  • Red food coloring, if desired
  • Chocolate Chips
  • Double Chocolate Cookies with Cherry Frosting:
  • ¼ cup brown sugar
  • ½ cup sugar
  • ¼ cup canola oil
  • ½ tsp almond extract
  • ¼ cup cashew milk
  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup chocolate chips
  • 10 smashed cherries
  • Frosting:
  • 1 cup shortening
  • 3 cups powdered sugar
  • 1-2 tbsp cashew milk

Instructions
  1. Preheat oven to 350 degrees.
  2. Cherry Cookies with Chocolate Chip Frosting:
  3. Combine sugars, oil and extract. Stir in cherry juice and cashew milk. Fold in flour, baking soda, baking powder, salt. If dough is not desired color, add red food coloring.
  4. Divide dough into 24 equal pieces, roll and flatten. Bake 6 minutes. Allow to cool 5 minutes then transfer to wire rack.
  5. Double Chocolate Cookies with Cherry Frosting:
  6. Combine sugars, oil and extract. Stir in cashew milk. Fold in flour, cocoa powder, baking soda, baking powder, salt.
  7. Divide dough into 24 equal pieces, roll and flatten. Bake 6 minutes. Allow to cool 5 minutes then transfer to wire rack.
  8. Frosting:
  9. Beat shortening. Add powdered sugar and beat until small pellets form. Add cashew milk one tablespoon at a time until frosting reaches desired consistency.
  10. Divide frosting in half. Add cherries to one half. Spread on cookies. If making chocolate chip frosting, sprinkle chocolate chips between two cookies.

 

 

{Vegan} Chocolate Peanut Butter Ice Cream Bars

A vegan ice cream bar made with frozen bananas

Chocolate PB Bars

It’s weird how my season cravings come on. & no – I’m not solely talking about food 😉

Chocolate PB Bars

Just the other week, I suddenly longed for cool fall days, pumpkins on front porches, wearing sweaters and so much more. But normally around Christmas time, I can’t wait for things to get back to normal. Don’t get me wrong, I love Christmas time and all the traditions, but it’s the semi-depression that follows that I can’t stand. All the pomp and circumstance is gone and we must all return to our mundane activities.

Chocolate PB Bars

But I also hate rushing things. So, that’s why I’m still celebrating summer with these Chocolate Peanut Butter Ice Cream Bars. I originally shared them on Five Heart Home.

Basically they’re my favorite smoothie frozen with a delicious chocolate cookie crust. Hope you love them as much as I do!

{Vegan} Chocolate Peanut Butter Ice Cream Bars
 
Author:

Ingredients
  • 10 oz chocolate cookies
  • 3 tbsp sugar
  • 4 tbsp canola oil
  • 1 tbsp unsweetened cashew milk, or your favorite nondairy milk
  • 3 frozen bananas, preferably broken in fourths
  • 3 cups unsweetened cashew milk, or your favorite nondairy milk
  • 3 tbsp brown sugar
  • 5 tbsp unsweetened cocoa powder
  • 9 tbsp peanut butter

Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 13 inch pan with cooking spray.
  2. In a food processor, pulse chocolate cookies until they resemble small crumbs. Add in sugar and canola oil. Then add cashew milk. Press into prepared pan. Bake for 10 minutes. Allow to cool completely.
  3. In a blender, combine bananas, 3 cups cashew milk, brown sugar, cocoa powder and peanut butter. Scrape down sides and blend again. Pour into prepared pie crust.
  4. Place in freezer until bars are set, at least 8 hours. Thaw 30 minutes or until soft enough to slice into bars.

Ultimate Veggie Tacos with Granola Tortillas

A delicious dinner of roasted veggies and granola tortillas

Veggie Tacos

I’m not just an emotional baker. No – I’m an emotional cook, emotional student, emotional daughter – the list goes on and on.

I’m in charge of most dinners in my household. The menu changes – sometimes easy meals, sometimes harder meals – based on my schedule. For some reason, it’s usually the easy meals that make me an emotional wreck.

Just this last week, two meals got me all stressed out. & Both were supposed to be easy.

Veggie Tacos

The first was zucchini fritters served on pita bread. You would think making the pita bread would have stressed me out. If it didn’t puff up, how would I serve the fritters? But no – it was just the fact I was running late. One of my dinner guests – ahem – prefers the meal be served at a certain time. I started at a decent time, but I got behind schedule. Before I knew it, I was beyond frazzled.

The next night was even easier – just heat up a few things. I needed a protein – veggie burger, veggie dog, etc. The microwave was occupied, the oven was occupied. Everything was due to be ready and I didn’t have much time. I hastily threw some veggie sausages into a pan and followed the instructions – add 1/4″ of water and allow to evaporate and then cook sausages until browned – or something like that. The water wasn’t evaporating, the cauliflower and potatoes were ready. So, I ditched the water and tried to brown the sausages, but they were just sticking to the pan. Ahh!!! Well, we survived. The meal was served and it really wasn’t so bad after all.

Veggie Tacos

These tacos on the other hand are so easy and so delicious! For some reason, Mexican inspired dishes hardly ever give me trouble. Simply roast some peppers, onions, sweet potatoes. Make an easy granola infused tortilla. Assemble with guacamole and granola.

So why granola? I took the Golden Girl Granola Challenge!  Originally, I created the Chocolate Granola Pie, but then I found out I needed to create an entree. You would think I would’ve freaked, but I stayed moderately calm.

Veggie Tacos

You should definitely try these and check out Golden Girl Granola!

Ultimate Veggie Tacos with Granola Tortillas
 
Author:
Serves: 6

Ingredients
  • Tortillas:
  • 1.5 cups all purpose flour
  • ⅓ cup granola, try Golden Girl Granola Forest Maple
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 tbsp canola oil
  • ½ cup water
  • Sweet Potatoes:
  • 2 medium sweet potatoes, chopped
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp cinnamon
  • Veggies:
  • 1 red onion, sliced
  • 3-4 peppers – red, yellow, green – your choice, sliced
  • 1 tbsp canola oil
  • ½ tsp salt
  • ½ tsp smoked paprika
  • Toppings:
  • guacamole
  • granola

Instructions
  1. Tortillas:
  2. Mix dry ingredients – flour, granola, baking powder and salt. Stir in oil and water until dough forms. Allow to rest for 15 minutes.
  3. Heat skillet over medium high heat. Divide dough into 12 pieces. Roll dough into desired shape. Place tortilla in pan. Once it begins to brown, flip. Once all tortillas have cooked wrap in towel to keep them soft.
  4. Sweet Potatoes:
  5. Preheat oven to 425 degrees. Line baking sheet with parchment paper. Combine sweet potatoes with oil, salt and cinnamon. Spread into one layer. Bake 15 minutes. Stir. Bake an extra 10 minutes, or until tender.
  6. Veggies:
  7. Preheat oven to 425 degrees. Line baking sheet with parchment paper. Combine peppers and onions with oil, salt and smoked paprika. Spread into one layer. Bake 15 minutes. Stir. Bake an extra 10 minutes, or until tender.
  8. Assemble:
  9. Top tortilla with sweet potatoes, veggies, guacamole and sprinkle with granola.

 

Chocolate Granola Pie

A fail-proof pie with a granola crust and chocolate pudding filling

Chocolate Granola Pie 1

I used to think I couldn’t make pie. It was one of the leading reasons why I was {am} an emotional baker.

I could never roll pie crust out. The finished pie never sliced well. (probably because I was cutting too soon – fresh out of the oven pie is not meant to be cut, although I wish it was!) & it just didn’t taste that great.

Chocolate Granola Pie 4

Then, just suddenly, I could make pie. I honestly don’t know what happened. Maybe it was a combination of patience (who am I kidding? I still don’t wait for the pie to cool 😉 ) Or maybe it was learning a few techniques from Brown Eyed Baker for the perfect criss cross crust.

Chocolate Granola Pie 2

Either way, for this pie, you don’t have to worry about any of the above mentioned problems.

Thanks to Golden Girl Granola this granola crust comes together in a cinch. The filling only requires a little melting. Let this booger chill, then decorate. Now you have a delicious and gorgeous pie that I’m sure anyone would enjoy.

Chocolate Granola Pie 3

PS: Sorry for the hiatus. I never intended to be gone 6+ weeks, but things got hectic and I just couldn’t keep up. I hope to be more consistent through the rest of the year.

PPS: Check back next week-ish for another recipe featuring this granola!

Chocolate Granola Pie
 
Author:
Serves: 12

Ingredients
  • 8 oz Golden Girl Granola – Chocolate Decadence + more for topping
  • 1 tbsp sugar
  • 3 tbsp canola oil
  • 1.5 cups chocolate chips
  • 1 can (15 oz) coconut milk
  • 1 tbsp cornstarch
  • 1 tsp vanilla
  • toasted coconut

Instructions
  1. Make Crust:
  2. Preheat oven to 350 degrees. Grease a 9″ pie plate.
  3. Measure out granola, removing and reserving the chocolate chips.
  4. Pulse granola in food processor. Once crumbs form, add sugar. Then add, canola oil.
  5. Transport crust to prepared pan. Spread crust into pan. Bake for 10 minutes.
  6. Allow crust to cool completely.
  7. Make Filling:
  8. In a saucepan, heat coconut milk and cornstarch. Once milk thickens, add chocolate chips. Stir until melted. Remove from heat and add vanilla.
  9. Pour into cooled crust. Refrigerate overnight, or until firm.
  10. Once pie is set, decorate with extra granola and toasted coconut, if desired.

 

Lime Cookies with Grape Frosting + Giveaway

Zesty cookies topped with a light grape frosting

Lime Cookies

What’s your opinion on end pieces? Should they be eaten, thrown away, used as a freshness protector?

Lime Cookies

I hate to waste anything, so I’m on the eaten/use as freshness protector side. – But – I also have one sorta picky eater – who will only eat the freshest/best items. He’ll deny it – but I know it’s true.

Lime Cookies

I usually sacrifice and eat the end piece, but that’s not good for taste testing purposes. The end piece is typically the driest piece and the least flavorful.

I found a solution though – by splitting it between all the taste testers.

Lime Cookies

Well, these cookies don’t have that problem – each one is delicious! These are the cousin to the Lemon Sandwich Cookies with Strawberry Lemon Buttercream Frosting. A smaller citrus cookie with a dollop of frosting is this girl’s best friend 😉 Although the grape flavor is subtle, it reminds me of a slushy I used to make in the summer – grape juice with lime zest.

Lime Cookies

Other things I love are giveaways (although I hardly ever win) and birthdays (although I keep mine a secret.)

The beautiful and talented Samantha of Five Heart Home is celebrating her 2nd Blogiversary today! Let’s all celebrate with her by eating lots of these cookies and entering to win a $400 Amazon gift card (enter below!)

Five Heart Home 2nd Blogiversary

a Rafflecopter giveaway

Be sure to visit these amazing bloggers that helped make this giveaway possible:

Baking a Moment ~ Carmel Moments ~ Cooking with Curls ~ Cupcake Diaries
Delightful E Made ~ Diary of a Recipe Collector ~ Five Heart Home ~ Flamingo Toes
Happiness is Homemade ~ I Should Be Mopping the Floor ~ illistyle
Joyful Healthy Eats ~ Julies Eats & Treats ~ Just a Girl and Her Blog ~ Kleinworth & Co.
Life Made Sweeter ~ Like Mother Like Daughter ~ Little Miss Celebration
Living Better Together ~ Maison de Pax ~ Mandy’s Recipe Box ~ Pint Sized Baker
Play Party Pin ~ Tastes of Lizzy T ~ The Emotional Baker
The Love Nerds ~ Yummy Healthy Easy

Oh – & last, but not least – the recipe 😉

Lime Cookies with Grape Frosting
 
Author:
Serves: 36

Ingredients
  • ½ cup brown sugar
  • ½ cup canola oil
  • 1 cup sugar
  • ⅓ cup lime juice
  • 2.5 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • Zest of 2 limes, divided
  • 1.5 cups powdered sugar
  • ½ cup shortening
  • 1 tbsp grape juice

Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with Silpat or parchment paper.
  2. In large bowl, combine oil, brown sugar and sugar with fork. Once combined, add in lime juice.
  3. In measuring cup, combine flour, baking powder, baking soda and salt. Fold into liquid mixture. Once combined, fold in half of lime zest.
  4. Form dough into 36 equal balls. Flatten.
  5. Bake for 10 minutes. Allow to cool on baking sheets for 5 minutes.
  6. Prepare frosting. Beat shortening. Add in powdered sugar. Beat until small pellets are formed. Add grape juice and beat until fluffy. Spread on cookies and sprinkle with extra lime zest.