Presenting: Love Cookies


Mary’s Gone Crackers Inc. has announced their new cookie brand Love Cookies. These chocolate cookies are made with dark chocolate chips. The cookies are also gluten and GMO free, organic and vegan. An excellent snack for all you those out there looking to lose some weight for the new year. But then, why would you be on Foodbeast if that were the case?

Each box comes with 12 cookies.

[via: Candy and Snack Today]


Dark Chocolate-Chocolate Chip Peanut Butter Fudge Cookie

Did you know that it is National Peanut Butter Month?

No? .. Well, now you do. And, you should probably march your cute little self into that kitchen of yours and whip up some of these cookies. This cookie, changes the game for cookies, my friends.

Believe me. Your relationship with peanut butter, (because you will have one now after these cookies, no matter your feelings before) just got real deep.

Dark Chocolate-Chocolate Chunk Peanut Butter Fudge Cookies
  • 1 1/2 cups dark chocolate chips
  • 2 1/2 cups 100% whole grain flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup dark brown sugar
  • 2 teaspoons maple syrup
  • 2 eggs, beaten
  • 2 cups dark chocolate chunks
  • 3/4 cup confectioners’ sugar
  • 1/2 cup peanut butter
  • (you can use more of each if you need to, depending on how much fudge you want to put inside your cookies)

Preheat oven to 350F.
In a double broiler, melt your dark chocolate chips, over medium heat until smooth. Once melted, allow to cool to room temperature. In a large bowl, beat butter, brown sugar and maple syrup until light and fluffy. Stir in melted chocolate and eggs, until fully combined. Add your flour, baking soda and salt. Then fold in your chocolate chunks.
In a small bowl, mix peanut butter and confectioners’ sugar until light and fluffy.
Drop 1/2 tablespoon chocolate cookie dough batter on Silpat lined baking sheet, then add teaspoon-sized peanut butter fudge ball on top of that, and top it off with another 1/2 tablespoon of chocolate cookie dough. Bake your cookies for 10-12 minutes.
Admire your cookies once they are finished, because these babies won’t last you long.


Ghirardelli’s New Flavor — Intense Dark Sea Salt Soiree

Ghiradelli’s latest offering, the Intense Dark Sea Salt Soiree is an all-natural blend of sweet dark chocolate, slow-roasted almonds and coarse crystals of sea salt. The product enjoys walking a fine line between sweet and saltiness, with a flavor description that boasts “peaks of saltiness” and a variety of “bold-flavored pairings”. Damn, classiness just took a turn for the sweet.


Dark Chocolate Mint Tim Tam Truffles

Did you know that people eat dark chocolate on purpose? I’m sure you did. In fact, you are probably one of them. Why?

If you ever happen to run into me on the street, I’d be more than happy to show you my hoppy beer/dry wine/dark chocolate face. It’s not pretty, which is saying a lot considering how ridiculously good looking I am.

I’ve probably mentioned this before, but I take requests for friends’ birthdays. This month, the birthday boy mentioned his love of Tim Tams, which I have procured before but are not currently available around here.  Fortunately, my friend’s birthday coincided with workshops at my office, and a very generous client who was attending the workshops schlepped a few packages of Dark Chocolate Mint Tim Tam biscuits over from Australia.

Dark Chocolate Mint Tim Tam Truffles


– 2 pkgs Dark Chocolate Mint Tim Tam biscuits

– 8oz cream cheese, softened

– 1 pkg (12oz) dark chocolate chips

– 1/2T shortening


1. Pulverize biscuits in food processor.

2. Add cream cheese and blend until combined.

3. Scoop into 2t-sized balls and chill for 15 minutes.

4. Meanwhile, melt chocolate chips (sans about 3T of chips) with shortening in the microwave. Once the chocolate is melted, stir in the rest of the chips until they are fully melted. (This was my sketchy attempt at tempering the chocolate).

5. Coat the truffles in the dark chocolate and chill to set.

The next step is like a Choose Your Own Adventure book:

A. If you’re like me, take a small bite and make the hoppy beer/dry wine/dark chocolate face.

B. If you’re someone who likes dark chocolate, shove an entire truffle in your mouth and continue until sated.

Apparently these were really good, so pay no attention to that woman behind the recipe.


RECIPE: Cake Pops!

It’s no surprise that cake balls have taken off like crazy over the past year. These delightfully cute bite-size treats are absolutely irresistable. Even I fell prey to the gravity of their success – but when my lovely boyfriend got me the Cake Pops book for my birthday this year, I got tired just looking at them. The thought of making them exhausted me, but once I did, it was so worth it. They’re just so cute and festive (and delicious). Once I realized a few things, the labor that went into making them didn’t seem so daunting.

  1. You can spread the cake pop process out over a couple days to make it less labor-intensive.
  2. You can crumble just half of the cake, so that you don’t have to make all 50 or so cake balls at once
  3. You can freeze your cake pops (or baked cake) for future use

To spread the process out, you bake the cake on day 1, crumble mix and roll the balls on day 2, cover and decorate on day 3. That way you have three days of doing just a little bit of work, instead of one, long, labor-filled day. Plus, their ability to be frozen makes them perfect for parties, potlucks, or any event because they can be made well in advance (or even in batches), then frozen until the day before. Thaw them overnight in the refrigerator to avoid any “weeping” chocolate (nothing makes me sadder than when my chocolate cries), then enjoy at your leisure.I keep a stash in my freezer for when I need my chocolate fix. (You may notice the little bit of frost on these- as I did not have the patience to let them thaw before their photo shoot).

The easiest way to dry and display your cake pops is with a cheap, styrofoam block. You can get any variety of foam shapes to stick your cake pops into for display – if it’s Christmas time, try a cone that you have painted green. Halloween? Paint that same cone orange or black, or even decorate it to look like a witch’s hat! With the wide variety of both candy couvetures and sprinkles available these days, the possibilities are pretty much endless.  Go ahead and make (and freeze) your Halloween cake balls this weekend – they’ll be waiting patiently in your freezer for your Halloween party (assuming they last that long, we seem to have a cake ball monster in my house, wonder who it could be…).

Cake Pops

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  • 1 recipe chocolate cake (or 1 package cake mix)
  • 12 oz frosting
  • 12 oz bag chocolate couverture, candy coating, or chocolate chips
  • Sprinkles or other decorations

1. After cake is cooked and cooled completely, crumble into large bowl.* (see note below)

2. Mix thoroughly with frosting

3. Roll mixture into 1-ounce balls and lay on cookie sheet.

4. Chill for several hours in fridge or 15 min in freezer

5. Melt coating on half power in 30-second intervals in microwave, stirring after each interval. OR in a double boiler.

6. Stick lollipop stick into each ball, then dip and cover in coating. Tap off the excess, and roll in sprinkles.



* Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them

* I usually use gloved hands to crumble, mix, and roll my cake balls.

*Work with a few cake balls at a time and just a little coating at a time, so the cake balls are always cold, and the coating is always smooth and melty

* You can bake your cake, wrap and freeze half for later, and make a half-batch of cake pops. The frozen half-cake will keep for a few months in the freezer, you can thaw it overnight and use it to make cake balls (or half of a cake) at any time.

* CUSTOMIZE!!! Mix and match your favorite cake flavors and frostings for any type of cake pop flavor you desire! I’ve made red velvet with cream cheese in addition to these dark chocolate beauties you see here.

* Check your local specialty kitchen store for all kinds of candy coatings & decorations – although cake pops are so popular now, even your local Wal-Mart and Target probably carry a good variety of options as well.

[ Adapted from Cake Pops ]


Homemade Nutter Butter Using Nutella, Dark Chocolate and Caramel

Nutter Butter, in its original form, is a peanut-shaped sandwich cookie with a memorable peanut butter filling. Our friend Rachel was recently inspired to create her own homemade version. Calling it the “Our kind of Nutter Butter dessert,” she used peanut butter, plus caramel, dark chocolate, Nutella and graham crackers in her version to create something that will appeal to fans of the original.

Here’s the recipe adapted from Rachel’s blog for you to try this goodness yourself:

My kind of Nutter Butter dessert

Adapted very slightly from Blue Eyed Bakers
2 packages of Honey Graham Crackers
1 cup Earth Balance (butter)
1 cup organic dark brown sugar
1 cup peanut butter chips
1 1/2 cups dark chocolate chunks
3/4 cup peanut butter
1/2 cup Nutella
Line an 8 by 8″ baking pan with aluminum foil, allowing excess to hang over sides. Spray the foil with non-stick cooking spray, and set aside.
Breaking the graham’s in half, fill the cake pan with one layer of graham crackers. *Break grahams if needed to be sure you fill up the bottom of the pan. Sprinkle a handful or so of each the peanut butter chips and chocolate chunks over the graham layer.
Melt butter and brown sugar in a saucepan over medium heat, stirring constantly, until melted and starting to bubble. It should have a smooth, creamy consistency. Pour 1/3 of this mixture over the graham’s as evenly as you can. Lay another layer of graham cracker’s over this caramel layer. Repeat these steps two more times. Finishing with a layer of graham’s on the top.
In a double broiler, melt the peanut butter and Nutella, until nice and smooth. Spread this mixture over the last layer of graham’s as evenly as you can. Place dessert in the fridge or freezer, allowing to cool for at least 30 minutes or 20 minutes in freezer, so the Nutella top can set. Remove, and follow the guide lines of the graham’s, and semi-cut into squares. (you can cut all the way through, but they may fall apart…. however, if they are too cold, they will break. So, either way, it is going to crack or be a little messy. 🙂 But, messy treats are the best!)
Put these bars back in the fridge or freezer and allow to cool completely.
To keep from chocolate layers melting (the top melts easily now that it is summer), store in the fridge.

Spicy Pepita and Tortilla Chip Dark Chocolate Bark

Some days I just feel so spoiled. My cousin, the head honcho over at Ococoa chocolates, recently put together what she called the “Limited-Edition-Elie-Special” chocolate.

Specifically, dark chocolate bark is complete with candied pepitas (pumpkin seeds) that were spiced with several types of chilies and crushed blue corn tortilla chips. Before this particular bark experience, I had never experienced chocolate that both simultaneous incorporated a crunchiness and a level of spiciness in every bite.

While this particular chocolate isn’t available on their website, you might be able to request a special order.


Dark Chocolate Bacon Bark

On the list of food stuffs that make us smile, candy bark is definitely on the higher end of that list. We’ve seen a wide variety of candy bark over the years: Cake Batter, Easter Candy, Peanut Butter Jelly,  Peppermint and even a Frito-Lay Reese’s variety. Surprisingly enough, until today, no one had approached us with a recipe that included the golden meat…bacon.