Hot Chocolate Marshmallow Cookie Recipe

Sunday's are a day of rest; to reflect on your life's journey, count your blessings, and do something that makes you feel happy. While I would have enjoyed a few extra hours of sleep, I had to run a few errands. While waiting in line to purchase some Christmas gifts, I had an idea to try something new today, so I searched up a new cookie recipe, and the rest is history.

Have you ever heard of Hot Chocolate Marshmallow cookies? You heard right, "hot" chocolate.

The name stunned me for a moment as well, until I realized the recipe called for chili powder.  And it all made sense, however at first I was a bit weary, but as it turns out, you can't even taste the chili!

And trust me when I say a few were sampled rather quickly in my home.

If you're up for a challenge, or just want to try something new, follow the directions below and enjoy a batch of your own!

Ingredients:

• 1 roll pillsbury™ refrigerated chocolate chip cookie dough 
• 1 cup Nutella® hazelnut spread 
• 3 tablespoons unsweetened baking cocoa 
• 3/4 chili powder 
• 1/2 teaspoon  ground cinnamon 
• Large marshmallows, cut in half 

Directions:

STEP 1 Heat oven to 350 degrees. STEP 2 In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Mix with electric mixer on low speed about 5 minutes or until well blended.STEP 3 Shape dough into two-inch balls. Flatten each ball into three-inch round. Add 1 marshmallow half into the dough and cover it completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.STEP 4 Bake 12-15 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5-10 minutes, remove from cookie sheets. Serve warm or store tightly covered. 

Enjoy!

Welcome, October! Pumpkin chocolate chip muffins recipe

It's finally here!!

 Pumpkin spice, nutmeg and deliciousness have reached our doorsteps,

drive-thru coffee stations, and have even infused our homes.

To graciously welcome fall, I made a simple pumpkin-chocolate chip muffin combo and handed them out to my work colleagues who may I add, squealed with enthusiasm before inhaling.

To make your own, just follow my recipe below. Or get creative,  and use coconut flour, almond flour, swap out semi-sweet chocolate chips for carob chips or dark chocolate.

Whatever you desire, make it with love and enjoy!

Ingredients 

• 4 eggs
• 2 cups sugar
• 1 can organic pumpkin puree (I got mine from Trader Joe's)
• 1-1/2 cups vegetable oil 
• 1 1/2 cups all-purpose flour
• 1 1/2 cups coconut flour (Trader Joe's brand. Please note... this was an accident because I ran out of regular flour.)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice (TJs)
• 1 teaspoon salt
• 2 cups semisweet chocolate chips (12 oz bag, again from TJ) :) 

Baking directions:

1. Preheat oven to 400°. 
2. In a large bowl, mix eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
3. Bake for 15-20 minutes. Be careful not to burn them. Tops can scorch before center is fully cooked, so keep a close look on these. Cool in pan 10-15 minutes before removing to a wire rack.  Insert toothpick to make sure center is fully cooked. If not, add five minutes.
4. Makes 2 dozen muffins.