Dark Chocolate Coconut Ice Cream Bites

The temps have been in the 100’s lately, apparently I made the ‘good weather’ comment too soon. I don’t know about you, but the last thing I want to do when I’m in the process of melting, is heat up the kitchen. However, I have felt like eating ice cream…but really, when is a bad time for ice cream?

This seemed like the perfect time to try out a recipe I’ve been drooling over since last month. Bakerella created these easy Brownie Sundae Bon Bons which were great inspiration for my take on a tropical ice cream bites. 

One of my absolute favorite candy bars is the Mounds bar. Dark chocolate surrounding gooey coconut…yeah, it’s heaven I tell you. So I paired dark chocolate with Coconut ice cream for a delicious ice cream version.

Dark Chocolate Coconut Ice Cream Bites

I found the Peanut Butter candy molds at Michaels for a few bucks and to my complete surprise, SO Coconut Milk makes a Coconut Ice Cream! This was the first time I’ve had coconut milk ice cream and it was amazingly delicious. Creamy coconut ice cream with pieces of shredded coconut. The dark chocolate candy wafers are sold at the craft store for a couple of dollars. They have dozens of colors and a variety of flavors to choose from.

Dark Chocolate Coconut Ice Cream Bites

Heaven in the ice cream aisle.

Dark Chocolate Coconut Ice Cream Bites

The peanut butter mold was my personal choice, but you can use whichever style you like. Just make sure it’s deep enough to hold some ice cream in the center. Some of the candy molds are rather flat and wouldn’t work as well.

Dark Chocolate Coconut Ice Cream Bites

To make the application easier, I used a plastic squirt bottle I had on hand (bought at Cost Plus) and filled it with the candy wafers. In 30 second intervals, I microwaved the chocolate (in the bottle) until melted.

Dark Chocolate Coconut Ice Cream Bites

Working one cup at a time, I coated each mold with chocolate. I found that applying a ring around the top of the ring made application easier. Tap the mold slightly and the chocolate will coat the sides, then I could add a bit more at the bottom to cover any blank spaces. This part of the process isn’t as long as it sounds. The melted chocolate will coat the mold rather quickly. The hardest part of this entire process is at the end, waiting for the finished candy to set.

Dark Chocolate Coconut Ice Cream Bites

Dark Chocolate Coconut Ice Cream Bites

Pop the molds in the freezer for a few minutes to set the chocolate.

Dark Chocolate Coconut Ice Cream Bites

Fill each cup with about 1/2 teaspoon of ice cream. It helps if the ice cream is slightly melted.

Dark Chocolate Coconut Ice Cream Bites

Freeze the molds again for a few minutes to set the ice cream then add a thin layer of chocolate to the top and pop them back in the freezer. It’s best to let them set for at least 30 minutes before serving so the ice cream is completely solid.

Dark Chocolate Coconut Ice Cream Bites

Delicious bites of creamy coconut goodness.


Dark Chocolate Coconut Ice Cream Bites

Recipe: Chocolate Peanut Butter Cookies

It’s no secret I have a sweet tooth and in my recent work misery the cravings have been intense. Lately I haven’t been buying many sweets during my weekly grocery trips so I had no chocolate chips, baking chocolate, M&Ms, or anything else that could reasonably pass as an add in for Chocolate Chip Cookies. After a very VERY long time staring in my pantry I decided to go with Peanut Butter Cookies.

If you know me well this will come as a shock because I don’t like Peanut Butter in my chocolate (or my cookies). Actually I don’t like peanuts in my deserts at all. I am still the kid who will easily turn down a Snickers or a Reese’s. Ick. 

But these are a  classic that my mom made growing up so this is the only PB cookie I will eat. To give it a cocoa hit I used a Dark Chocolate Peanut Butter instead of the regular stuff. It gave them a slight cocoa flavor which was perfect. 

Chocolate Peanut Butter Cookies


Chocolate Peanut Butter Cookies

Adapted from Betty Crocker

Makes: about 2 dozen

1/2 Cup Granulated Sugar

1/2 Cup Packed Brown Sugar

1/2 Cup Dark Chocolate Dreams Peanut Butter

1/2 Cup Butter (1 Stick)

1 large egg

1 1/4 Cup All Purpose Flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Addition Granulated Sugar to roll the cookies in. 


  • Heat oven to 375 degrees.


  • In a large bowl, mix the granulated sugar, brown sugar, peanut butter, butter, and egg until well combined. Stir in the flour, baking soda, baking powder, and salt.


  • Roll the dough into a 1 inch ball then lightly coat the cookie dough ball in the extra granulated sugar and place on a ungreased cookie sheet. To get the crackle top finish, do not flatten the cookie. However, you can use a fork to flatten the cookie which will give you the classic peanut butter cookie design.


  • Bake about 10 minutes. Cool on a wire rack for about 5 minutes. Enjoy!

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Chocolate Cranberry Walnut Biscotti

I first made this recipe for Christmas dinner and it was a big hit. I would have had the recipe posted sooner, but the pictures I took of the biscotti over Christmas were terrible. So today I made a new batch and it turned out even better than the first recipe.

I added more chocolate, that probably had something to do with it.

Biscotti looks fancy and complicated, but it’s actually very easy to make. It’s also very adaptable since the base is a neutral flavor, you can mix in almost any goodies you want. This one had Cherry flavored Cranberries, Chocolate Chips, and Walnuts. But I think my next batch will be more tropical, I’m eyeing the coconut, dried pineapple,and macadamia nuts…

Chocolate Cranberry Walnut Biscotti

Chocolate Cranberry Walnut Biscotti

Makes about 20-30 biscotti

2.5 Cups All Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1 Stick Butter

1 Cup Sugar

2 Eggs

1 teaspoon Almond Extract (you can use Vanilla if you don’t have Almond)

1 Cup Chocolate Chips

3/4 Cup dried cranberries

3/4 Cup Walnuts, Chopped


  • Heat your oven to 350 degrees
  • Combine the flour, baking powder, and salt. Set aside.
  • Cream the butter and sugar together. Add the eggs, one at a time. Add the Almond Extract.
  • Combine the flour mixture and the butter mix until well combined.
  • Add the cranberries, chocolate, and walnuts. Things will be sticky at this point, you may want to use your hands to mix the dough at this point.


Chocolate Cranberry Walnut Biscotti

Chocolate Cranberry Walnut Biscotti

Chocolate Cranberry Walnut Biscotti

  • On a floured cutting board shape the dough into two logs then place them on a greased cookie sheet. Bake at 350 for about 25 minutes or until the sides are light browned and the top is set.
  • Cool the logs for 30 minutes; lower your oven temperature to 300 degrees.

Chocolate Cranberry Walnut Biscotti

Chocolate Cranberry Walnut Biscotti

Chocolate Cranberry Walnut Biscotti

  • After cooling for 30 minutes, use a serrated (bread) knife to cut the logs into biscotti. The thinner you cut them, the crispier they will be. I like mine a little chewier than most, so I tend to cut them about 1 inch thick. If you like standard crispy biscotti, cut them about 1/2 inch thick.
  • Lay them back on the cookie sheet, cut side up. Bake at 300 for about 15 minutes.
  • Flip the biscotti and bake for another 15 minutes, until crispy and lightly browned.

Chocolate Cranberry Walnut Biscotti

  • Cool and enjoy!

Chocolate Cranberry Walnut Biscotti

Chocolate Cranberry Walnut Biscotti

  • Store in an airtight container, they should last about a week (if you don’t eat them all right away).

Dark Chocolate Pistachio Toffee

I’ve always thought that Toffee was a complicated treat. The buttery crisps always boggled my mind and I often left it to the professionals. However, toffee is one of those desserts that is very simple and tastes amazing. It also lends itself to an incredible array of options. You could change the types of chocolate, change the type of nuts, or go au natural and skip the toppings all together.

I love this stuff; although, my teeth appreciate it if I only torture them once every 12 months. So I will likely only make this during the holidays.

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

2 Cups Unsalted Butter

2 Cups White Sugar

1 teaspoon Salt

10 oz Dark Chocolate Chips

3/4 Cup Pistachio Nuts, Chopped

  • Line a cookie sheet with aluminum foil and set aside.
  • In a heavy bottom stock pan, melt the Butter and Sugar over medium heat. The first batch I did separated and was ruined. I stirred constantly during the second batch to ensure that the sugar and butter did not separate.
  • Using a Candy Thermometer, continue cooking the butter/sugar mix until the temperature hits 285 degrees and is a dark amber color.
  • Once the candy hits the right temperature, turn off the heat and CAREFULLY pour onto the lined baking sheet.
  • While the toffee cools, chop the pistachios into pieces. It’s best if you chop them unevenly as it works great to have a mix of fine powder and large chunks. Now is also a good time to melt the chocolate over a double boiler.
  • Once the toffee is room temperature, blot any oil/butter residue off the top with a paper towel, or lint free towel. This will ensure that the chocolate sticks to the toffee.
  • Pour the chocolate on top of the the toffee and spread to cover. While the chocolate is still wet, sprinkle the pistachios over the top. I used a spatula sprayed with cooking spray to softly pat the nuts into the chocolate to ensure they didn’t fall off.
  • Once the chocolate is set, you can break the toffee into pieces. It makes a great dessert for company (or for yourself) and it wraps up well in case you want to give a batch as a gift.

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee



Linking To: Craft-O-ManiacThe Girl CreativeEverything Under the MoonGinger Snap CraftsBlue Cricket DesignVery Merry Vintage StyleSavvy Southern StyleThe Shabby Creek CottageBeyond The Picket FenceThe Artsy Girl Connection, The Crafty NestAddicted 2 DecoratingThe Shabby NestDear CreativesOhh Baby! Designs, The Not So Functional Housewife, Funky Junk InteriorsPositively Splendid

Holiday Food Wrap-Up

Yesterday was a lot of fun and there was plenty of great food. However, I only took pictures of the appetizers because they were by far my favorite. I also made some dark chocolate pistachio toffee for dessert. It’s addictive and I’ll be sharing that recipe in a separate post sometime in the next week.

S’mores Marshmallow Pops

Holiday Foodie 2011

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

Sugared Cranberries & Dark Chocolate Cranberry Biscotti in the background (I’ll share this recipe later as well)

Holiday Foodie 2011

Toffee fixin’s

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

Chocolate Fruit Skewers

Holiday Foodie 2011

Holiday Foodie 2011

Blueberry Gingerbread

Blueberry Gingerbread

Balsamic Almonds

Balsamic Almonds

Holy Goodness!

Holiday Foodie 2011

Holiday Foodie 2011

For the decor I used my vintage blue ball jars, pinecones and Christmas lights. I absolutely loved them and am trying to figure out how to leave them all year long.

Holiday Appetizer Decor 2011


I don’t have any pictures right now, but as a DIY junkie I got the best gifts ever this year, a workbench for my garage and some tools. I can’t wait to set them up and starting sawing things in half, oh yeah!

Aside from the frustrating back injury, it was a great day and we all had a wonderful time.

What was the best part of your celebration this year?

Dark Chocolate Dipped Oatmeal Chewies: Blogger Cookie Swap

For the past month I’ve been hiding a little secret. I signed up to be part of a Blogger Cookie Swap!

Cookie Swap Logo

Almost a month ago I signed up to send 3 dozen cookies out to 3 bloggers. In turn I would receive 3 dozen cookies from 3 other bloggers. It was an incredibly fun and delicious challenge.

Now, this makes me a bad blogger, but I sort of snacked all the goodies before pictures could be taken. What can I say? I’m a sucker for getting mail, especially when it’s in the form of delicious cookies. Lucky for me, I didn’t get them all at the same time and I was able to have wonderful desserts over the last few weeks.

The first batch I received were the Mint Middles from Stacy at WhatCupcake. I also received a dozen of Aunt Thelma’s Butterscotch Cookies from Vesta, and a dozen Double Chocolate Chunk Oatmeal Cookies from Kitchen Savvy Mom. Sorry I didn’t take pictures …they were just THAT good!

For my part of the swap, I chose to got with a spin on the classic Oatmeal Cookie recipe. My goal was to have a simple oatmeal cookie with a hint of orange, dipped in dark chocolate. Unfortunately the orange wasn’t as pronounced as I had hoped so they turned out to be dark chocolate dipped oatmeal cookies.

2011 Blogger Cookie Swap

Dark Chocolate Dipped Oatmeal Chewies

Dark Chocolate Dipped Oatmeal Chewies

Dark Chocolate Dipped Oatmeal Chewies

Adapted from the Quaker Oatmeal Cookie Recipe

Makes 3 Dozen

1/2 Cup + 6T Butter, softened

3/4 Cup Dark Brown Sugar

1/2 Cup White Sugar

2 Eggs

1t Vanilla Bean Paste (equivalent to about 2-3 teaspoon of extract)

1-1/2 Cups All Purpose Flour

1t Baking Soda

1t Ground Cinnamon

1/4t Salt

3 Cups Old Fashioned Oatmeal

1T Orange Zest

Juice from 1 Small Orange

6 oz Dark Chocolate

  1. Heat oven to 350 degrees. In a large bowl, cream the butter and sugars.
  2. Add the eggs, 1 at a time, beat until combined.
  3. Add Vanilla Paste
  4. In a separate bowl combine the flour, salt, and baking soda. Stir to mix evenly.
  5. Add the flour to the butter mixture, combine well.
  6. Add the Orange Juice and Orange Zest
  7. Add the Oatmeal, mix well.
  8. Drop the batter, by the tablespoon onto a cookie sheet and bake for 8 – 10 minutes. Make sure to keep an eye on them, they will brown and burn on you quickly.
  9. While the cookies cool, melt the chocolate in the microwave or in a double boiler.
  10. Dip, Drizzle or spread the chocolate on the cookies.
  11. Cool completely to allow the chocolate to firm up.

The combination of the dark brown sugar and the orange juice give these cookies a deeper sugar flavor and chewier texture than the traditional oatmeal cookie. I think it mixes well with the dark chocolate.

Due to the packaging I used, I had to trim the size of the cookie down a bit. I used a small mouth drinking glass, dipped in white sugar, to cut out clean circles. After they were trimmed down, I spread dark chocolate on the bottom of each cookie.

I hope you enjoy!

Linking To: Funky Junk Interiors

Dark Chocolate No Bake Oatmeal Cookies

I’m currently off picking apples at a local Apple Orchard so no design, DIY projects today (but I do have some fun ones planned for next week). However, I do have a very simple cookie recipe that has been in my family since I was a kid. We’ve always called it Alice Missouri cookies, but I don’t know who Alice Missouri is, and sitting here with my mom we realize we have no idea what it’s really called. So I’ve named it the Dark Chocolate No Bake Oatmeal Cookie recipe.

My mom (who gave me the recipe) tells me that name is too long…apparently there is a word limit on cookie names. Since she has just recently learned to text, she has decided that the name must be shortened to… DCNBOC. Very Funny Mom, LOL 🙂 Or as my mom likes to say FDL. She doesn’t Laugh Out Loud…she Falls Down Laughing.

Ok, Mom, thanks for the help. You can now go back to Angry Birds.

But back to the cookie. This recipe only requires a few minutes of cooking on the stove top and you done.

Seriously easy.

Dark Chocolate No Bake Oatmeal Cookie (DCNBOC)

Makes about 3 dozen cookies (but this really depends on how big you make the cookie. I mean it could make 2 massive cookies. I’m just sayin’)

1 Stick Butter

2 Cups Sugar

1/2 Cup Milk

3 Tablespoons Cocoa (I used Dark Cocoa from Henry’s Bulk Bins)

1/2 Cup Peanut Butter

3 1/2 Cup Oatmeal

2 teaspoons Vanilla


Step 1:

Melt the butter with the milk over Medium heat.

Step 2:

Once the butter melts, add the cocoa and sugar.

Step 3:

When the mixture starts to boil, set your timer for 1 minute 30 seconds.

Step 4:

Keep stirring during the minute and a half. It should be rolling right about now.

Step 5:

Once the time is done, add the peanut butter. Once the peanut butter is melted into the chocolate, remove from the heat and add the oatmeal and vanilla. At this point it should be thickening and look something like the below. You should let it cool for a few minutes to set in the pan before moving to the next step.

Step 6:

Test it out. Yes, this is a legitimate step to the process.

Step 7:

I use a small cookie scoop to make even size cookies, but 2 spoons works just as well. However, this stuff is sticky, so try not to use your fingers. Unless really like a mess.

Step 8:

I usually refrigerate the cookies for abut 30 minutes to help them set, then transfer them to a storage container in the pantry. If left in the fridge they tend to be too hard to eat, but at room temperature they are just perfect.

These won’t last long.




Linking To: Funky Junk Interiors

Wordless Eats Wednesday

Wordless Eats Wednesday is a new feature on CMD (Changing My Destiny) which will provide photos of the best eats from the past week. Some of the recipes may be posted in the week that follows, but please be sure to request recipes in the comments section if there something that you really want.

Homemade Fish Tacos, Trader Joes, Corn Tortillas, Baked Cod, Cilantro Dressing, Cabbage

 BBQ Steaks, Corn on the Cob in Foil

 Whip Cream Cake made with Chocolate Wafers, Whip Cream, Homemade Vanilla 

 Spinach Salad with Garlic Hummus, Carrots, Tomatoes, Cabbage dressed with Avocado Oil

 Green Juice Drink made with Cucumbers, Apples, and Celery. Lemon and Lime in the background

 Quinoa Salad made with Quinoa, Avocado, Feta, and Chopped Walnuts

 Vegetarian Dinner with Sweet Potato, Quinoa Avocado Feta Salad, and Balsamic Rosemary Mushrooms

 Balsamic Rosemary Mushrooms


Posted Recipes: Whip Cream Cake, Fish Tacos

Whip Cream Cake & Puppy Playdate

Yesterday’s BBQ was a load of fun, and we had some really great food. (Don’t worry, the Whip Cream Cake is below!)

The morning was spent sleeping in and running a few errands. I picked up some new flowers from Trader Joes, potted not cut. While their cut flowers are beautiful, they only seem to last a few days which saddens me.

But these will stick around for a while.


I also stopped at Cost Plus for some BBQ goodies and HomeGoods, well, just because they own a part of my soul. I stop there nearly every week, just to browse. I picked up a few Moroccan style candle stars which you’ll see when I debut the finished Master Bedroom. I also grabbed some sweet hot pink dish washing gloves. I hate doing dishes, so maybe the pretty gloves will make it a little more fun.

Water Stop™  All-Purpose Gloves - 2 Pair

Source: Casabella

A little later the family arrived for the BBQ. Since it was in the 90’s I had fabric fans set out for my guests.


And some chips and salsa. Three cheers for Trader Joe’s Roasted Garlic Salsa, it’s seriously amazing!


Drinks were made, with Lime vodka and the obligatory paper umbrella.


Then we broke in the brand new grill with steaks and corn on the cob. It was all fabulous!


But let’s face it, the highlight was dessert.


Have you ever seen these chocolate wafers in the grocery store, and thought ‘what the hell do you do with those?’ Well you could check out the steps below..or just follow the recipe on the box…whatever floats your boat.


Ingredients are simple: Cool Whip (Or any whip cream), Vanilla, Chocolate Wafers.


Mix the Whip Cream and Vanilla until combined and smooth.


Sandwich the wafers with small scoops of whip cream, stacking them on end. The recipe calls for a single log, but I find that the cake works better in two logs. It helps the rows stand up if you put the edges of the wafers in the whip cream of the other row, alternating the cookies.


Mid Assembly, depending on how big you want the cake, you can stop at any time. Reserve the leftover cookies or another purpose.


Full package cookies turned into a cake.


Use the rest of the whip cream to ‘Frost’ the cake, be sure to cover all the cookies.


You can decorate any way you want, but I like to grate any broken cookies over the top of the cake.


Now, place in the refrigerator overnight. This is a key step because the moisture from the whip cream and will turn the cookies into cake. If you don’t leave it overnight, your cake may be a little undone, still good, just a little crunchy.


The next key to this cake is to cut in on the bias. It will taste good any way you cut it, but it will hold up and look better if you cut at an angle.

If you happen to have any leftovers, store it in the fridge, covered. But I doubt there will be much left.


Since I don’t have any kids, this was our version of a ‘playdate’


Baxter had a blast playing with his ‘Aunt’ Shelby and ‘Uncle’ Jake (they are my mom’s beagles)

IMG_1195 IMG_1200

Shelby took very good care of her brother while they were relaxing. She likes to clean his ears for him.


Which wore her out so she napped on my kitchen rug.


But I think all involved had a really good time. (Jake is such a camera hog, poor Shelby could barely get her head in the shot.