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Chocolate Cookies – New Zealand Style!

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Tiny, crunchy chocolate and coconut cookies with a delicious chocolate glaze- SO good!

I love food blogs- particularly ones that major in fun desserts!  One of my favorite Saturday morning activities is to read through all my favorite blogs and enjoy the photos.  This past weekend Aimee from Clever Muffin posted a recipe that I simply HAD to try.  This doesn’t happen very often, as I prefer creating to copying–but the photos of these little cookies just screamed MAKE ME!!!  So I did.

I love them– truly LOVE these cookies.  They are so light and crunchy and cocoa-y.  I will be adding these to my permanent recipe collection and making them again….soon.

These are called Afghan Biscuits.  One of the things I love about Aimee is that she’s from Australia and she calls cookies “biscuits”, powdered sugar “icing sugar”and her mom her “mum”.  I also love that the world is such a small place that I can get a recipe from a friend in Australia and here I am 3 days later eating New Zealand-ish “biscuits” in my living room.  So. Much. Fun.

Anyway, Aimee has the history of these cookies on her blog.  She says they were invented in the 1940’s, possibly as a means to send cookies to loved ones away at war in WW2.  She says they “post” (so cute!) beautifully.  I know several of you have ones you love far away from you– here’s a great idea for a cookie that keeps well in the mail.   Are you ready for the recipe???  I’m really excited to share it with you!



  • 14 T. butter -softened (I know, awkward measurement…had to convert 200 grams for you though and the alternatives were 1.76 sticks of butter OR 0.88 cups of butter….so yeah….you choose.)
  • 1/2 c. sugar
  • 1 t. vanilla extract
  • 2 T. cocoa powder
  • 1 1/2 c. flour
  • 1 c. lightly crushed cornflakes
  • 1 c. shredded coconut


  • 1 c. powdered sugar
  • 2 T. cocoa powder
  • Water (1-3 T.) to make a good spreading consistency.
  • Almond slivers (to garnish)


  • Heat oven to 250 degrees.
  • Place 1 c. shredded coconut on a small cookie sheet and place in oven for 10-15 minutes until it is dried and crunchy— not browned– just dry and crunchy.  Remove from oven and cool.
  • When coconut is cool, use your hands to crush it up  into smaller pieces, set aside.
  • Heat oven to 350 degrees.
  • Line two cookie sheets with parchment paper.
  • Use an electric beater to cream sugar and butter together, add vanilla.
  • Add flour, cocoa and coconut, beating until well combined.
  • Add cornflakes and beat on low speed until just combined.
  • Use a small cookie scoop to spoon batter onto parchment paper.
  • Bake at 350 degrees for 12-16 minutes.
  • Allow cookies to cool before frosting.
  • Make icing by combining  powdered sugar, cocoa and water until you have a smooth glaze that doesn’t run off the edges of the cookies.
  • Top cookie with icing and one almond sliver.

My thoughts:  These are SO good.  SOOOOOOOOOO good.  Many thanks to Clever Muffin for the inspiration!  Go check out her blog– you will love it!  Enjoy!!!!!!  -r

Raspberry Truffle Tart

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Smooth dark chocolate and tangy raspberry filling topped with a shiny glaze make this tart one of the richest and creamiest desserts you’ve ever had!


  • One refrigerated pie crust
  • 1c. Ghirardelli Bittersweet chocolate chips
  • 2c. Ghirardelli Semi-sweet chocolate chips (divided)
  • 5 egg yolks
  • 5 T. heavy whipping cream
  • 3 cups plus 5 T. powdered sugar
  • 2 T. vanilla
  • 12 T. butter (divided and melted)
  • 2t. raspberry flavoring
  • red food coloring


  • Preheat oven to 350 degrees.
  • Spray an 8 or 9 inch tart pan with cooking spray and line with pie crust.  Poke holes into bottom with fork and set on a cookie sheet.
  • Melt together 1 cup of bittersweet chips and one cup of semi-sweet.  Allow this to cool to room temperature.
  • In a separate bowl combine eggs, cream, vanilla and 5 T. powdered sugar.
  • Add cream mixture to chocolate and blend well.  Pour into crust and bake for 20 – 25 minutes until center is set.
  • Cool tart completely and then remove outer ring.
  • For filling: Combine remaining 3 c. of powdered sugar with 6 T. melted butter and blend well. Add raspberry flavor and food color. Blend well (add extra powdered sugar if needed for thick frosting-like consistency) and spread over the top of cool tart.
  • For Glaze: Melt 6 T. butter (do not use margarine here!) with remaining cup of semi-sweet chips and stir until smooth.  Pour over top of tart and smooth to edges.
  • Garnish with fresh raspberries if desired.

My thoughts…soooo rich (take a small slice!) and so flavorful!  This tart recipe (minus the toppings) is one of my last-minute go-to recipes.  Its SO quick and easy and you can serve it right out of the oven warm -with cool-whip or ice cream.  The toppings are a bonus if you have a little more time- mix those flavors up!  Great with mint and peanut butter and maple and coconut– such a fun and versatile recipe!  ENJOY!!!

A special thanks to my friend Brie from Color Canvas Media who is teaching me about my camera and who helped me take these photos far better than I could have alone!  I’m addicted to Foodgawker and thus far I’ve had 36 photos rejected and 2 accepted (lol!!) I’ve never had any interest in photography and now I think I’m addicted- fun new hobby!   So here’s to better blog pictures! Thanks Brie!!!!!

Mint Creme Brownies

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If you like mint with your chocolate these brownies are the recipe for you!  Rich and chewy, these brownies are topped with a creamy mint layer and rich chocolate.



  • 1cup butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chopped walnuts (optional)


  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 2 teaspoons peppermint extract
  • green food coloring (to desired shade of green)


  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)
  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  


  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add food coloring to desired shade of green.
  • Spread over cooled brownies and chill for a few minutes to harden up.
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cooled mint frosting and spread evenly over top
  • Chill until top layer is hard and cut into bars.

Optional decorating:
  • Using  green chocolate melts that are melted and placed in a ziplock with a corner clipped, drizzle over the top of the warm glaze.  
  • Draw a tooth pick , knife or skewer through the chocolate- 1st one direction and then back the other to make a fun design on the top of these bars.

My thoughts:  These brownies are 100% mom 🙂  I grew up enjoying these yummy treats (she always put the nuts in though and I really prefer them without!)  My mom is an amazing cook and baker- these are just one of many of her recipes I love!  I’ve no idea where she got this recipe– I do know that its been modified throughout the years (more mint…more chocolate- YUM!)  One fun twist to this is that you can color the mint layer with any color.  I’ve matched shower colors with these– made orange halloween brownies….etc.  REALLY fun and yummy recipe– enjoy!  -r


Here we are, six years later. We lost mom to cancer 2 years ago and we miss her SO much. When I asked dad what he wanted for his birthday this year he requested these yummy brownies. This picture was so fun, I thought I’d add it here! So thankful for the recipes that remind me of mom! ~r

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