It is one of those days when you feel that sunshine is so necessary to pick me up… yes, it’s cloudy and it will be tomorrow again, and I am in need of sun and bright warm day! It is one of those days when you feel it will never end, and even with a mug of good strong coffee things don’t change.

I woke up with my son’s sweet voice over my head saying: “mom, mom, mom, mom, I’m hungry”… There is nothing else to do, other than to get up, especially since he gave me such a nice smile after all that “mom, mom…” but I so wished to stay under the blanket all day long”… Monday mornings! I really dislike them!

Ever since I got, or better said, won barista espresso, my mornings are just a little more bearable ahem! Easier, plus on another note, I don’t have to go and get a latte from Starbucks anymore. Even my kids often ask me to make them Nutella lattes for after school to go along with their favorite snacks. Addition of coffee for me was all I needed this morning to clear up, cheer up and get little sugaah… and of course find something useful to do!

Without further ado, let me explain how I make this simple latte, especially if you do happen to have a latte machine… Sorry, but I still cannot make any designs on the top of the coffee to make it pretty, but maybe one day I will learn that too!

Personally, for me, this is more a dessert than a coffee, perhaps because I like my coffee strong, with a little cream… Lattes are of course always welcome, but this was a nice change! To make kid-friendly just don’t add any coffee and maybe swirl of chocolate syrup on top! 

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Nutella Cafe Latte

Simple divine Nutella Cafe Latte

Course Drinks

Prep Time 2 minutes

Cook Time 3 minutes

Total Time 5 minutes

Servings 1

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1/2 Tbsp. Nutella
• 1 cup Skim Milk or any on hand
• 1/2 cup milk for frothing
• 1 tsp. Heavy Whipped cream *optional

Instructions

1. In a saucepan, warm up the milk with Nutella until Nutella is melted completely and it's just before boiling point.
2. Take it off, pour in the mug/cup and press latte to froth the milk and brew the coffee.
3. Add Whipped cream; Stir and enjoy!
4. For frothing with hand-frother:
5. Step 1. From the previews, then --> Place milk only into the sauce (a (1/2 cup), cook on the medium-low until boiling point and at the same time froth milk with hand-frother until it starts to bubble and develops that thicker foam.
6. Pour brewed coffee of your choice into milk+nutella mixture, and slowly add frothed milk to your latte until it reaches the rim of the mug -add less though, if you going to put whipped cream on top.
7. Add whipped cream if desired!

I love simple, easy and relaxing Sundays- we sit at the table, talk, laugh, munch, fight who is going to get the last bite and all the usual stuff that family can do around the dining room table.

My family is on the sweet tooth side, so we always have something to satisfy those cravings, even if it’s bread with honey we are still happy.

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What my kiddos didn’t know, that I made the night before soft dough for these yummy, chewy, thick fudge cookies. Most of the time while they are sleeping, I finish up my nightly routine and head over to the kitchen to cook, or to prep food for the next day.

That is the only time when I can focus, relax and at the same time develop the recipe or in this matter make a tweak or two on the original one. You all know that I am not a baker, like a sweet kind of baker.

However, I can make decent cookies or a simple dessert in 10 minutes-and no, taking a spoonful of Nutella is not a dessert, although I found it very satisfying many, many times in the wee hours.

Like I said I made just a few tweaks to the original recipe from Joy of Baking. I adore Stephanie’s website and videos. She inspires me at least to try to make some baked goodies.

I love the most is the explanation that she gives in her videos. I will leave the link on the bottom so you guys can check it out.

Anyhow, my friends, these were a HIT! 3 out of 4 kids loved the cookies. My oldest son loves thin, crunchy cookies. I don’t blame him because I assume that many love that crunch in the cookies.

I must admit that sometimes I do love the soft texture and little bigger bite. He tried these but wasn’t into them.

I made two batches and in the first one I didn’t add instant coffee, but I loved the idea. Coffee lover over here, so the second one was with just a little aroma of coffee. Which was fantastic with a cup of homemade latte that I had yesterday afternoon.

Also, it took a little practice to make them perfect, but to be frank with you, I loved the homemade look, with all the cracks on top of, the cookies, and they were glossy.

They are just perfect if you love thick, full of chocolate cookies, although I would say that you could make them a bit thinner, maybe I went overboard with the thickness.

These are a cross between cookies and cake, so they should be just a little thicker in general. You can pull three dozen but if you want them thick then you will end up with just a little less.

Sandra’s Easy Cooking is Amazon Affiliate

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Chocolate Fudge Cookies

Slightly adapted from Joy of Baking 

Makes 3 dozen cookies, depending on the size of the cookies. 

Course Dessert, Snack

Cuisine American

Keyword sweet, snack, dessert

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon Salt
• 1-2 teaspoon Baking powder
• 1 1/2 cups Chopped Nuts (walnuts, pecans)
• 6 ounces Chocolate chips or similar

Instructions

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking powder, salt and mix. Add the pecans and both chocolate chips; mix until just combined.

3. Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through until the cookies are set about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

Recipe Notes

I am not an expert, but as I learned these are little different than your average cookie, thicker, more chewy but soft like cake.

What could go wrong if the cracks do not show at all?

• The oven isn’t hot enough. (it needs to set the top before the middle’s fully risen)
• Not enough leavening (it needs to be strong enough to crack the top once it’s set)
• Using a single-acting baking powder (double acting gives extra rise when it gets heated)
• Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
• Making too thin of cookies (you need enough mass in the middle so it finishes cooking after the top’s set).
• Mixing the dough too much (you don’t want to develop gluten; it needs to be tender enough to crack easily)

Chocolate Chip Cookies are simply the best. Does anything smell better than a cup of coffee and freshly made cookies early in the morning? I certainly do not think so.

I can tell you one thing, my kitchen smelled divine this morning. As I was pulling my Chocolate Chip Cookies out of the oven for my children’s school snack, my coffee finished brewing.

It was a rather chilly morning. I put my sweater on and walked out to enjoy the crisp fresh air with my hot coffee and warm cookies.

What an amazing morning; peaceful, delicious and most certainly warm!

CLICK HERE FOR MORE TASTY SWEET TREATS

These chocolate chip cookies are just perfect for a snack or dessert. Of course, they are amazing with a mug of coffee, a warm cup of tea or perhaps to have something sweet just to kill the cravings.

You can add chips or chunks, maybe break into pieces your favorite chocolate bars, such as Hershey’s or Dove.

My family really loves dark chocolate. However, every now and then these inexpensive chunks serve a great purpose for baking, of course, ahem midnight snack too!

Chocolate chips are one of the most beloved cookies in my house, and I assume in so many of your houses.

When you have kids, especially young ones prepping and baking cookies and phenomenal bonding between parents or grandparents and kids. You could be a cool rock star aunt or uncle when you spend some time making cookies with your nieces and nephews.

In my humble opinion, there is nothing more special than creating happy memories with young ones. Unplug yourself from social media and do just that espcially over the holiday season. Well, you can thank me later!

YOU MIGHT LIKE SKILLET COOKIE CAKE

I really hope you like them because they are simply the best. Hey, if you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Yield: 12 Cookies

Chocolate Chip Cookies

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Chocolate Chip Cookies are simply the best. Does anything smell better than a cup of coffee and freshly made cookies early in the morning? I certainly do not think so. Make these and enjoy!

Prep Time 10 minutes

Cook Time 12 minutes

Cooling Time 5 minutes

Total Time 27 minutes

Ingredients

• 1 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1 /2 cup Truvía Brown Sugar Blend
• 1/4 cup butter softened
• 1 tablespoon vanilla extract
• 1 large egg
• 1 cup semisweet chocolate chip or chunks
• Butter or coconut oil for greasing

Instructions

1. Preheat oven to 375° degrees Fahrenheit.
2. Lightly spoon flour into dry measuring cups, level with a knife.
3. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.
4. Add applesauce into a large bowl. Add Truvía brown sugar Blend and butter; beat with a mixer at medium speed until light and fluffy, approximately 2 minutes.
5. Beat in vanilla and egg. Add flour mixture; beat at low speed until well blended. Fold in chips. Allow it to cool down for 30 minutes in the fridge
6. Drop by level tablespoons 2 inches apart onto baking sheets coated with butter or coconut oil Bake at 375° Fahrenheit for 12 minutes or until almost set.
7. Cool on pan 3 minutes or until firm. Remove cookies from pan; cool on wire racks

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