Love Food, Will Share

My Food Journal

Dessert Recipes

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Peppermint Sugar Cookies – Official Launch

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Welcome to Love Food, Will Share where I hope I can inspire you to make delicious and nutritious meals in your kitchen. It has been a dream of mine for over three years to start a food blog, I am so happy this day is here. I enjoy cooking and often share my recipes with family and friends, and now I will share them with you!

What is a food blog? It is a place where I will post recipe’s and share information about food, restaurants, businesses and much more. There are many different ways you can follow me;  Facebook, Twitter, Instagram, Pinterest or sign up for e-mail updates. So, take the time to sign up for updates and share this information with your family and friends. Thank you for your interest in my blog.

My first set of posts will be, Twelve Days of Christmas Treats. I have put together some simple and delicious treats for you to make and share with friends and family this holiday season. Day 1 of the Twelve Days of Christmas Treats is Peppermint Sugar Cookies. These cookies are light and crisp and the peppermint candy canes add a festive touch.

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Peppermint Sugar Cookies

Yield: 4 Dozen Cookies

Peppermint Sugar Cookies

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 Eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • Dash salt
  • 1 package (11-1/2 ounces) chocolate, melted
  • 6 candy canes, crushed

Instructions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
  • Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
  • Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set.
  • Note: You can sprinkle these cookies with cookie decorations in place of candy canes.
http://www.lovefoodwillshare.com/official-launch-peppermint-sugar-cookies/

I would recommend dipping about 6 cookies at a time, then adding the crushed candy canes. You don’t want the chocolate to set before you get the candy canes added.

Peppermint Sugar Cookies

Peppermint Sugar Cookies

I used red chocolate in the recipe. If you can’t find the red chocolate (I bought mine at Fleet Farm), you can use white almond bark and add some red food coloring to make it red or you have the option to just use white or milk chocolate.

Peppermint Sugar Cookies

Peppermint Sugar Cookies

Please take a moment and give me comments and feedback below, it would be greatly appreciated.

Nutella Brownies

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Nutella is a hot item these days. It is a hazelnut chocolate spread and it is Y.U.M.M.Y! It makes these brownies extra fudgy (not really a word, but you get the jist). This is an easy recipe to whip together and they are best served warm and if you have ice cream around, throw a scoop on top!

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Nutella Brownies

Nutella Brownies

Ingredients

  • 10 Tablespoons butter
  • ½ cup dark cocoa Ghiradelli chips
  • 1 cup sugar
  • 1/4 cup Nutella
  • 2 large eggs , at room temperature
  • 2 teaspoons vanilla
  • 3/4 cup All Purpose Flour
  • 1/4 teaspoon salt
  • 2 tablespoons Unsweetened Cocoa Powder

Instructions

  • Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper. In small saucepot over medium heat, melt chocolate and butter until smooth. Allow to cool slightly. In a mixer, combine the sugar, eggs, vanilla and Nutella. Slowly add in chocolate mixture until well combined. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Fold in with a spatula (do not mix in the mixer, you don’t want to over mix). Pour batter into prepared baking pan. Bake for 40 minutes, or until brownies are set in center. Remove from oven. Allow to cool before serving.
  • Adapted from Doughmesstic.
http://www.lovefoodwillshare.com/nutella-brownies/

Nutella Brownies

Nutella Brownies

 

 

Nutella Brownies

Nutella Brownies

 

Zucchini Banana Chocolate Chip Bread

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I am not a huge lover of bananas, but I do love a good banana bread/muffin. I love it even more when you add chocolate to it. I learned this when a friend made me some banana muffins with chocolate chips in them and I knew that I would be adding chocolate chips to my banana bread recipe!

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Zucchini Banana Chocolate Chip Bread

Zucchini Banana Chocolate Chip Bread

I made 3 loaves in mini loaf pans and 1 regular size loaf pan. This bread freezes well for up to 1 month.

Ingredients

  • 3 eggs
  • 3/4 cup vegetable oil
  • 2/3 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup grated zucchini
  • 2 bananas, mashed
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips (plus a few more for on top of the bread)

Instructions

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans. You could also use smaller pans (as seen in the photo).
  • In a mixing bowl, beat eggs with a hand mixer until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the dry mix at a time to the mixing bowl and mix until combined. Stir in the chocolate chips. Divide the batter evenly between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 - 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
http://www.lovefoodwillshare.com/zucchini-banana-chocolate-chip-bread/

 

Zucchini Banana Chocolate Chip Bread

Zucchini Banana Chocolate Chip Bread

 

 

Zucchini Banana Chocolate Chip Bread

Zucchini Banana Chocolate Chip Bread

 

 

 

 

 

Rice Pudding

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Rice pudding to me is a comfort food. The creaminess and the strong taste of cinnamon just warms me through and through. I love adding fresh fruit to the pudding, my favorite being strawberries, but raspberries and blackberries are delicious as well. I know this is more of a dessert than anything, but I do enjoy having this for breakfast. I remember as a kid having rice for breakfast. You would add milk, brown sugar and raisins to the rice and that was breakfast. I still eat it that way today. This recipe is a creamier version of what I had as a kid.

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Rice Pudding

Rice Pudding

Ingredients

  • 1 cup heavy cream
  • 2 cups skim milk
  • ½ cup rice, basmati
  • ¼ cup sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ cup raisins
  • Fresh fruit for garnish

Instructions

  • Place the heavy cream, milk, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir. Add the raisins and cook until the rice is al dente.
  • Serve with fresh fruit.
http://www.lovefoodwillshare.com/rice-pudding/

Rice Pudding

Rice Pudding

 

 

 

Rice Pudding

Rice Pudding