baking

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Candy Cane Brownie Bombs

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How to make it

  1. Preheat the oven to 350F, and line an 8x8 pan with parchment paper.

  2. In a stand mixer, beat sugar and eggs.

  3. In a microwave safe bowl, melt chocolate and butter together on 30 second increments.

  4. Pour chocolate into sugar egg mixture while running on slow.

  5. Add in vanilla.

  6. Sift together flour, cocoa, baking powder, and salt. Fold into mixture until thick.

  7. Spread into prepared pan and bake for 27-32 minutes. Do not over bake, you want the centre fudgey. Allow too cool. Cut off edges, and top crust layer. Set aside for snacking!

  8. Section off the remaining gooey fudge middle into ~20-30 sections (depending on desired size). Roll into small balls.

  9. Place in freezer for 3-4 hours, or overnight.

  10. Melt chocolate in microwave safe bowl on 30 second increments.

  11. Dunk frozen brownie balls into chocolate, and sprinkle with crushed candy cane. allow to cool.

  12. Enjoy

What you’ll need

1/2 Cup butter

1/3 Cup dark chocolate chips

1 Cup white sugar

2 Eggs

1 tsp vanilla

1/2 Cup flour

1/3 Cup cocoa powder

1/4 tsp baking powder

1/2 tsp sea salt

1/2 Cup Dark Chocolate Chunks

1/2 Cup White chocolate melting wafers

3 Tbsps crushed Candy Cane

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Red Velvet Oreos with Sugar Free Cream Cheese Filling

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How to make it

  1. In a mixing bowl fitted with a paddle attachment, combined butter and sugar. Cream together scraping down sides occasionally.

  2. Add in melted chocolate, apple sauce, vanilla and food colouring.

  3. Sift in cocoa, flour, baking soda, and salt.

  4. Place dough on large sheet of parchment paper and roll into a log (1 to 11/2 inch thick).

  5. Place in fridge for 1.5-2 hours, until hard.

  6. FOR THE FILLING: While dough chills, beat together cream cheese and butter. Once combined, add in powdered sugar replacement. Drizzle in almond milk and vanilla. Scrape into bowl.

  7. Preheat oven to 350F. Slice dough into 3/4 cm thick disks. Place on cookie sheet lined with parchment paper. Bake for 11-15 minutes.

  8. Allow to cool.

  9. Using a piping bag, or with a knife, spread filling on half of cookie. Place top on, and squeeze gently.

What you’ll need

Cookies

1/3 Cup butter, room temperature

1/4 Cup sugar

1/3 Cup chocolate chips, melted

1 Tbsp apple sauce

1 tsp vanilla

3/4 Tbsp red food colouring

1/2 Cup flour

1/4 Cup cocoa powder

1/2 tsp sea salt

1/4 tsp baking soda

Filling

1/2 Cup cream cheese, room temperature

3 Tbsps butter, room temperature

1/4 Cup Swerve powdered sweetener

1 tsp vanilla extract

1/2 Tbsp almond milk