As we are now taking online courses and my family is trying to stay inside, we decided to bake to keep our sanity! So I started out with baking chocolate chip cookies with a recipe that made the cookies very soft and chewy which are my favorite way to eat cookies! The recipe for the cookies is below. Yes, there is no white sugar! (I also added a little bit of vanilla to add to the flavor)
- 2 cups of brown sugar (lighted packed)
- 2/3 cups unsalted butter (melted)
- 2 eggs
- 2 Tbsp Hot water
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 2/3 cups flour
- 1 ½ cups Baker’s Choice Milk Chocolate Morsels
Directions: Preheat oven to 375 degrees. Cream together butter, sugar, eggs, baking soda, salt, and vanilla. Mix in the rest of the ingredients. After dropping teaspoonfuls of dough 2 inches apart, bake on greased cookie sheets for 12-15 minutes or until lightly brown.
But we wanted MORE chocolate...
So we made Easter chocolates in carrot and Easter egg silicone molds! For these molds, we used Wilton’s candy melts from Michael’s! Put the chocolate pieces into a microwave-safe container and melt them in the microwave for about 30 seconds, then stir and microwave them again if needed to fully melt.
After they have melted, pour the chocolate into the molds of your choice. You can also make a version with peanut butter!
Peanut Butter Filling:
- ¾ cup Creamy peanut butter
- ¾ cup Powdered Sugar
- 2 tsp Vanilla Extract
- 1 Tbsp melted butter
- Directions: Mix ingredients well!
Pour the chocolate to fill about half of the mold, then add in the peanut butter mixture, and then fill the mold with chocolate the rest of the way.
I also used a toothpick to fill in the dots and stripes of the eggs with colored chocolate before pouring in the white or milk chocolate to fill the egg. Let the chocolate set and cool for several minutes until they harden.
Lastly, flip over the mold and pop out the chocolates and enjoy!!
