Chocolate Sea Salt Stuffed Caramel Cookies
Ok, three words: Christmas came early! You're welcome to showing you this amazing, delicious, sweet, salty and chocolatey goodness of a cookie from Ambitious Kitchen! It will change your outlook on all cookies and you can make it just in time to share with all of your friends and family for this holiday season!
During the holiday season I love trying out new recipes and sharing them with the people I know...and obviously eating some (or mostly all) of them myself. I have always loved baking cookies, especially around this time of year, because its such a great activity that brings all of your family together, whether it be taking part in the actually baking or just sitting around the table eating and enjoying the deliciousness of a cookie!
If you love the sea salt and caramel combination or caramel and chocolate combination, these cookies should be your go to from now on! Plus, they have all of those quintessential holiday spices of cinnamon and nutmeg in them too! They are actually super easy to make, grab some already made caramels from the store, put them in the center of your cookie dough and then roll them into balls! Of course they are best when served warm!
I can't wait to hear all of your thoughts about these cookies. Have a wonderful holiday and/or Christmas!! Spend lots of time with family and friends and eating good food.
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Triple Chocolate Banana Bread (V + GF)
Recently, I've been on a baking kick, looking for the best, most delectable recipes, while still being conscious of the sugar and ingredients added into them. This past week, I came across this vegan & gluten-free Triple Chocolate Banana Bread Recipe from the website Dear Kitchen and knew this would be the perfect thing to share with you all. Especially with the upcoming holiday season.
This banana bread was so moist, because of the ripened bananas added to it, which also gave the banana bread some its sweetness as well. But, the best part about this banana bread is that it only uses natural sweetener, like maple syrup to sweeten it up. The gnash topping encapsulates this delicious treat and bumps up the flavor and sweetness as well. I adapted this recipe slightly and added a bit of maple syrup to the gnash and sprinkled with toasted hazelnuts opposed to blueberries. But, if you want to be creative, most anything can be added to the top: coconut flakes, blueberries, raspberries, nuts, etc.
I love seeing the pictures and recipes you post, so make sure to tag your social media posts with #tripleo and @oliviasobjectsofobsession
Ingredients:
- 2 cups (500 ml) oat milk
- 2 tsp apple cider vinegar
- 3 tbsp maple syrup
- 1/4 cup (60 ml) coconut oil
- 3 ripe bananas, mashed
- 1 cup all purpose flour
- 2/3 cup (60 g) cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tsp cinnamon
- 100 g dark chocolate chips
Ganache:
- 100 g dark chocolate
- 1/4 cup (60 ml) coconut oil
Directions:
- Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34x12 cm, 2 litres) with baking paper.
- Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.
- Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.
- Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.