Double Drizzle Recipes

DOUBLE CHOCOLATE PEANUT BUTTER SWIRL MUFFINS

Steps:

• Preheat oven to 350F and spray a 12 hole regular size muffin tin.
• In a bowl whisk the eggs and add in the sugar. Stir in the applesauce, milk and vanilla.
• Mix in the flour, cocoa powder and baking powder.
• Fold in the chocolate chips, you can use any chocolate chips it just might alter the points, 3Tbsp of lily's is 7SP.
• Divide batter evenly over the 12 muffin cups.
• In a small bowl melt the peanut butter in the microwave, I do it for about 35 seconds, you want it thin enough to drizzle.
• Drizzle the melted peanut butter on top of each muffin, use a toothpick or similar to swirl the PB around, it will start to harden so do this process quickly.
• Bake in the oven for 20 minutes, let cool for 5 minutes.
• Muffins are best stored in the fridge after day 1 and they will freeze well.
• *Note- you can substitute powdered PB if you'd like, the points for the regular PB I used is 8SP

DOUBLE-DRIZZLE PECAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely., In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies., In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

DOUBLE-DRIZZLED BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In a small bowl, whisk flour, aniseed, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts., Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt semisweet chips and 1 teaspoon shortening; stir until smooth. Drizzle over biscotti. In a microwave, melt white chips and remaining shortening; stir until smooth. Drizzle over biscotti.

SIMPLE DOUBLE CHOCOLATE BISCOTTI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
• Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 8x2 inch flat rectangles about 1 inch thick. Place on the baking sheet 3 to 4 inches apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
• Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut each loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

DOUBLE-DRIZZLE PECAN COOKIES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Beat in egg and vanilla.
• Combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
• Shape the dough into 1 inch balls and roll in the pecans, covering completely.
• Place 2 inches apart on ungreased cookie sheets and flatten slightly.
• Bake a 350º for 8-10 minutes until lightly browned.
• Let cool on baking pan for 2 minutes before transferring to a wire rack.
• In a small saucepan, bring brown sugar and whipping cream to a boil. Remove from heat and whisk in confectioner's sugar. Immediately drizzle over cookies.
• In a small microwave-safe bowl, melt the chocolate and butter until smooth.
• Drizzle on top of the caramel on the cookies. Let stand until set.

DOUBLE DRIZZLE

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with 18 liners.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Using an electric mixer with the paddle attachment, cream the butter until smooth. Gradually add the granulated sugar about 1/4 cup at a time until the mixture is light and fluffy, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Alternately add the flour mixture and the milk, starting and ending with the flour mixture, beating well after each addition and scraping down the sides of the bowl occasionally.
• Spoon the batter into the liners. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Cool the cupcakes completely.
• Make a hole in the center of each cupcake using a small paring knife or apple corer, making sure not to go all the way to the bottom. Pipe the Dark Chocolate Filling into each cupcake all the way to the top, reserving some for garnish. Frost the cupcakes with Peanut Butter Frosting, reserving some for garnish. Roll the edges of the cupcakes in mini chocolate chips. Drizzle the cupcakes with the remaining chocolate filling, and then with the remaining peanut butter frosting.
• Place the chopped chocolate in a small bowl. In a small saucepan, heat the heavy cream over low heat until it simmers. Remove from the heat and pour over the chocolate pieces. Add the butter and let stand for 1 minute. Stir until smooth. Let cool slightly. Cut 1/8-inch off the end of a piping bag. Pour the mixture into the piping bag.
• In a large mixing bowl, using an electric mixer with paddle attachment, whip the cream cheese on high speed about 30 seconds until smooth. Add the peanut butter and continue mixing on high speed for 1 minute until well blended, scraping down the sides often. Add the vanilla. On low speed, add the powdered sugar 1/2 cup at a time.