These peppermint mocha doughnuts are divine. I knew that this combo of flavours had the potential to get super sweet and rich, especially with the chocolate glaze, so I made sure that the cake part of the doughnut wasn't super sweet! The coffee and cocoa powder flavours really stand out, and then the chocolate peppermint glaze brings back a bit of sweetness. It is so good!
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I think we can all agree that brownies are the bomb. Especially when they are served warm with ice cream. Am I right? Why mess with perfection, one might ask. To that I would say...why not? Especially if it leads to something this delicious.
Now, these brownies will always remind me of one of my university roommates, Rochelle! She was often a taste-tester of mine while we lived together, and we spent many nights bonding as I baked and she cleaned up behind me (hahaha...it was the perfect relationship :P). I'm pretty sure this was her brainchild, adding mint chocolate chips instead of regular ones....and it is pretty amazing. I love that it gives an old classic a new spin! It's nice to mix it up now and again.
These are incredibly rich, chewy, and just overall decadent morsels of goodness!
recipe: slightly adapted from Brooke - allrecipes
yields: ~24 servings
Directions:
1) Preheat oven to 350 degrees.
2) In a large bowl, beat together the melted butter, sugar and vanilla.
3) Add the eggs one at a time, and beat well after each one.
4) In a separate medium bowl, stir together the flour, cocoa powder, and salt.
5) Gradually mix in the flour mixture to the egg mixture until completely blended.
6) Use a spatula to stir in mint chocolate chips.
7) Spread the batter into a greased 9x13 pan. The batter is thick, so use a spatula to ensure it is spread out evenly.
8) Bake at 350 degrees for approximately 35 minutes, or until an inserted toothpick comes out clean. **Be careful that your toothpick isn't just hitting a mint chocolate chip when inserted, as that can be misleading and lead to overbaking.
9) Remove from the oven once it's done, and allow to cool slightly before cutting. Top with powdered sugar (or frosting if desired), and serve (preferably with ice cream!)
Ingredients:
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups flour
1 cup cocoa powder
1 teaspoon salt
1 cup mint chocolate chips
[optional: powdered sugar for topping]
Happy baking everyone! And brace yourselves for some Christmas baking coming at ya soon!
-Kelsey
Yes you read the title correctly....there's cayenne pepper in these cookies! It's kind of the best. And definitely not as strange as it sounds. You'll love it, I promise!
It's not an obnoxious or overpowering spiciness at all, and is more of a subtle little kick! And it complements the rich chocolate flavor of this cookie so well. Jordyn saw Diablo Cookies popping up around the internet for quite a while now, and finally decided to give them a go! She tweaked her to-die-for triple chocolate cookie recipe into this masterpiece, and the results are pretty spectacular.
Read MoreOh Nanaimo bars...why are you so delicious?! My sister is the queen of nanaimo bars, and this recipe is her baby. They are just so good!
Now I'd have to say that the most difficult part about making Nanaimo Bars is having patience. None of the steps are very difficult at all, but waiting for each layer to set can be torture!
Read MoreSometimes all you want in life is a cupcake. Amirite?
But you know that if you make a full recipe, then all those cupcakes will be sitting in your house...just waiting for you to eat them. All of them. So, what's a girl to do? Just make two of course! Because, let's be honest here, my self-control is not that strong.
Read MoreMerry Christmas everyone!
This is the dessert I made for our Christmas lunch with family, and it was a huge hit! It is ridiculously easy, and something you can make way ahead of time.
And who doesn't love a cake shaped like a log? Right?
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Ever since I was a little girl, mint chip ice cream has always been my favorite. Call me boring....but it's still the flavour I will get 99% of the time. My logic is that I know that I love mint chip, so why bother trying other flavours? Right?
Now this logic only holds true unless there's salted caramel that is! Then it's anybody's game.
Not only is today special because it involves ice cream, but we also were able to collaborate with the lovely Rosaura from Pigment and Parchment! I discovered her gorgeous work on instagram, she then followed me back and suggested a food post collab! I said "heck yes!", and the rest is history. She painted us the most darling ingredient list, which you can see below. Love!
artwork by:
Mint Chip Ice Cream
by: Kelsey & Jordyn
Ingredients:
2 cups whole milk
2 cups heavy cream
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon spearmint extract
3-4 drops green food colouring (optional)
1 cup mini semisweet chocolate chips
Directions:
1) In a large bowl, mix together milk, cream, sugar, salt, vanilla extract and spearmint extract, making sure sugar is dissolved.
2) Add food colouring if you wish, until it is as green as you want!
3) Pour the mixture into an ice cream maker, and follow the directions of your ice cream maker.
4) Once the mixture has started to thicken (about 10 minutes), add the chocolate chips in gradually.
5) When the ice cream has thickened sufficiently (ours took 20 minutes), scoop into a container (we used a loaf pan and it fit perfectly), and freeze until it's ready to serve (around 2 hours).
6) Enjoy!
*If you find mini chocolate chips freeze too hard to eat, you can always substitute chocolate shavings instead!
Ever since Jordyn bought her new fancy schmancy "I can make ice cream in 15 minutes" ice cream maker....it sure is tempting to make a new flavour each week. I suppose it'll be a good lesson in practicing our self control!
Who are we kidding? Good-bye bikini body! Hello delicious ice cream!
-kelsey & jordyn
Mmmmhh...Funky Monkey Bars.
Now these are definitely one of our classic family recipes. My mom cut the original recipe out of a magazine over 20 years ago....and it has stood the test of time! You start with fudgey brownies (that have to be made from a box....otherwise they just will
not
work!), and then top it with peanuts, more chocolate, and a drizzle of honey and peanut butter.
These make a mess when you eat them...and they're totally worth it.
And a hilarious story about these....they were originally called Chunky Monkey Bars. Somewhere along the line, someone started calling them "Funky" Monkey Bars, and the name just stuck! Seriously though, I have no idea what monkeys have to do with any of it!
Funky Monkey Bars
Ingredients:
1 Brownie mix
1/4 cup of vegetable oil
1/4 cup of water
1 egg
1/2 cup honey
1/4 cup peanut butter
1 cup chocolate chips
1 cup peanuts
Directions:
1)
Don't follow the directions on the box!
Instead, place the mix in a large bowl and add the oil, water, and egg. Mix just until moist.
2) Spread in a greased 9x13 pan, and bake at 350 degrees for 20 minutes.
3) While the bottom layer is baking, heat up your honey and peanut butter and stir together.
4) Immediately after removing brownies from the oven, sprinkle them with chocolate chips and peanuts.
5) Drizzle honey and peanut butter mixture over everything.
Cool before cutting. Keep refrigerated!
**These take a
long
time to cool (as in, more than an hour), so you'll want to make them well in advance of serving them!
If you don't like super sweet desserts, then these probably aren't for you! They really are pretty decadent...so be warned! Or feel free to leave out the chocolate chips on top, and let the saltiness of the peanuts help balance out the flavors. Sweet and salty. Is there anything better?
p.s.
♥
kelsey & jordyn
Hello, I'm Kelsey!
I grew up on (and now work at) my family's apple farm in the beautiful Fraser Valley, BC. I love cats, salted caramel anything, and have an unhealthy addiction to doughnuts. Read more here!
©2014-2016 KELSEY SIEMENS. ALL RIGHTS RESERVED.
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