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Chocolate Cookie Sticks {with pistachios, candy cane, and toasted coconut!}

November 30, 2014 | 4 comments

Hope you all had a great Thanksgiving (to those who celebrate it…)!

I went on a baking spree with the most delicious outcome. 😀
A seriously delicious chocolate cake with buttercream frosting adapted from here and two pies (because Thanksgiving screams PIE!!!) the classic Libby’s pumpkin pie from here and an apple pie.

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And guess what??? Finals are coming aka the exams that every high schooler dreads. They’re worth 10%-20% (most teachers like 20%) of a class’s semester grade, which means if you decide to turn your test over, draw a flower on the back of the test and walk out, your A (in both 9 weeks), will turn into a C. Cry.

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Of course, somebody has to be the person to freak everyone out.

“If I don’t do well on this final, then I won’t get a good GPA.
If I don’t get a good GPA, then I won’t get into a good college.
If I don’t get into a good college, then I will die in a hole.”

btws, this actually happened (the if then speech, not the dying in the hole part…)

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So, because of these finals, I will probably be skipping a few posts until the holidays commences.

Just wait until we get to the SAT’s and/or the ACT’s. :(

Anyhow, the best thing when studying is chocolate. And more chocolate. So, I bring you (double) chocolate cookie sticks.

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Notes
-When you take the sticks out, they might not be completely hard. They harden a bit more after cooling.
-If you want to make these gluten free, you can add in rice flour in the place of regular flour.

Chocolate Cookie Sticks {with pistachios, candy cane, and toasted coconut!}
1/4 cup butter
1/2 cup packed brown sugar
3/4 cup flour
1/3 cup cocoa powder
1/2 tsp baking powder
1 egg
1/4 cup milk
chocolate, pistachios, candy cane, toasted coconut

Preheat the oven to 425 F.

Cream the butter with the sugar, flour, cocoa powder, and baking powder. It should be like fine cornmeal.

Add in an egg and then the milk. Mix until thoroughly combined. Spread on a cookie sheet into a rectangle about 1/4-1/2 inch thick.

Bake for 15 minutes. Turn the heat down to 350 F.

Take out and cut into sticks (mine were about 4 inches by 1/2 inch. Bake until crispy, about 10 minutes.

Enrobe with melted chocolate (tempered, if you can be bothered) and sprinkle with chopped pistachios, crushed candy canes, toasted coconut, whatever comes to mind.

http://www.sprinklewithsalt.com/2014/11/30/chocolate-cookie-sticks-with-pistachios-candy-cane-and-toasted-coconut/


4 comments...

read or add your own

  1. Eva on

    November 30, 2014 at 2:21 pm says

    Je ne crois pas que tu finiras dans un trou ! J’en suis sure que tu finiras tes exams très bien ! Sinon, tu peux toujours être cuisinière parce que ces petits bâtons sont extra !!

    Reply
    • Anne on

      December 6, 2014 at 5:07 pm says

      Hahahahaaa, merci beaucoup Eva!!!

      Reply
  2. Maureen | Orgasmic Chef on

    November 30, 2014 at 10:39 pm says

    You surprise me with every visit with wonderful things to eat. I’m so eager to bite into one of these.

    Reply
    • Anne on

      December 6, 2014 at 5:07 pm says

      Thanks! 😀

      Reply

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