I’ve included tip on hosting a holiday cookie exchange after the recipe 🙂

Chocolate Cherry Cookies

Ingredients:

2 cups of unbleached flour
1 teaspoon of baking soda
1 teaspoon of salt
1 cup (2 sticks) of softened unsalted butter
3/4 cup of sugar
3/4 cup of brown sugar packed
1 teaspoon of vanilla
1 tablespoon of bourbon or whiskey
2 large eggs
1 1/2 cup of Milk Chocolate Chips
1 cup of Dried Cherries

Directions:

Preheat Oven to 375 degrees

In a medium bowl mix together flour, baking soda and salt. Add to mixer softened unsalted butter, sugar and packed brown sugar beating on a medium speed until creamy and smooth.

Using a small bowl beat eggs, vanilla and bourbon until well blended.

Turn mixer on low add 1/2 the flour mixer and 1/2 egg mixer to the sugar cream. Beat until completely combined then add the rest of the flour and egg mixture to the batter lightly mixing for 1 to 2 minutes.

Be careful to not over mix as cookies will not be light and fluffy.

Using a spatula fold in the chocolate chips and cherries to the batter. At this point batter will be a little sticky, so use a tablespoon to scoop and drop cookies onto a lightly greased cookie pan spacing 2 inches apart. Bake for 9-11 minutes or until cookies are lightly golden brown.

Remove chocolate cherry cookies from oven and allow to cool for approximately 3 minutes and then remove from pan and place on a cooling rack to finish cooling.

One of my favorite thing to use when baking is coconut cooking spray.  It makes baking easy and you can lightly grease your baking pans without having a chemical taste you might get from some of the other cooking sprays.

Quick Variation on Chocolate Cherry Cookies

Drop the cookie dough into a lightly greased 9×13 cake pan and spread the batter evenly around the pan.

Preheat oven to 350 degrees and bake for 20 – 25 minutes or until a butter knife comes out clean when poked into the batter.

Remove from oven and cool for 5 -7 minutes then cut into 2 inch square bars.

Remove from pan and finish cooling on a cooling rack.

HOW TO HOST A HOLIDAY COOKIE EXCHANGE 

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I have found some great options for apple dessert recipes that will leave your mouth watering and send you to the kitchen to start baking, or maybe these ideas will send you to the orchard to get busy picking if you haven’t had the chance this year.

13 Mouth Watering Apple Dessert Recipes

How to make baked cinnamon apples it’s not nearly as difficult as you might think.

Enjoy this Apple Cinnamon Oats recipe for breakfast.

This Apple Butternut Squash is the perfect side dish.

How to make homemade applesauce. 

S’mores candy apples are the perfect addition for fall parties. 

You’re not going to be mad about this rustic apple pie recipe.

Photo Credit: Photos belong to their respective owners. All recipes are linked from the photographs click on a photo to visit the creator’s blog and view the recipes.

Pin 13 Mouth-Watering Apple Dessert Recipes

I enjoy the Triple Chocolate biscotti with my coffee in the morning but the biscotti I was finding in the store were always so rock hard. I mean, I get that its supposed to be hard, but I don’t want it to be rock hard, know what I mean?

It does not take that long to make and it tastes so much better, in my opinion.

Triple Chocolate Biscotti Recipe

Gather up your supplies for this simple and delicious chocolate biscotti recipe.  You likely already have all of these ingredients on hand, and that means you can whip this up at nearly any time. Be sure to print the easy to use recipe below and keep on hand for last minute baking!

Triple Chocolate Biscotti Ingredients

2 cups of unbleached flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of sugar
1 stick of unsalted butter, softened
1 teaspoon of vanilla
2 large eggs
1 – 10oz package of Nestle Triple Chip Morsels

Triple Chocolate Biscotti Directions

In a medium bowl mix together dry ingredients (flour, baking powder and salt).

In mixer add butter and sugar and cream together until smooth. Add vanilla to the butter mixture before adding each egg one at a time.

Once eggs are completely mixed into the butter mixture slowly add 1/2 of the flour mixture to bowl and once it is completely mixed remove from mixer stand and fold in the rest of the flour and chip morsels.

Be careful to not over mix the batter as the biscotti will be dry and tough.

After chips and flour are mixed in divide batter in half and place onto 2 greased or sprayed cookies sheets.

Then form each half of the batter into 2 12inch by 3inch by 1 1/4 inch logs and bake for approximately 30-40 minutes or until lightly golden brown and a knife stuck into the center of the log comes our clean.

Be sure not to over bake as you will cut and bake them again. Allow the biscotti to cool for 30 minutes and then move to a wooden cutting board that is larger than your biscotti log.

Once it has been transferred to cutting board use a serrated knife to cut log into 1/2 slices.

After sliced you should have approximately 24 pieces of biscotti.

Take each of the pieces and arrange them cut side down on a baking sheet and return to over for another 15minutes or until biscotti is a golden brown.

Remove from over and transfer to a cooling rack to cool and harden. Very important wait until biscotti has cooled completely before storing in an airtight container as biscotti will soften.

Triple Chocolate Biscotti Chocolate Drizzle

4oz package Nestle Triple Chocolate Morsels

I like to use Nestle Milk Chocolate Morsels for this part as it seems to work the best.  While your Triple Chocolate Biscotti is cooling melt your chocolate.  There are three ways that your can choose to do this either by microwave, double boiler, or direct heat.  Each of them have their pros and cons for melting chocolate, but if your careful any of them can do the trick.

Microwave: Using a microwave safe bowl place 4oz of chocolate and melt uncovered on high for 1-2 minutes stirring every 30 seconds until chocolate is melted and smooth.

Double Boiler: Take a saucepan and fill with about an inch of water, then using a glass bowl that is larger than the saucepan so that the bottom does not touch the water.  Place chocolate in the bowl and bring the water to a low boil and melt chocolate.  Once chocolate is melted and smooth drizzle over biscotti

Direct Heat: This is one of the easiest methods of melting chocolate but is also the fastest ways to burn the chocolate.  Place a saucepan on a low heat and add chocolate and slowly melt over heat.  However, be very careful when using this method as you can easily burn the chocolate.

Hint:

One of my favorite cutting board to use while making biscotti is a Boos Block cutting board.  This is a great board to have in your kitchen as they are made of high-quality wood and are very durable.  Also cleaning this boards is very easy as it takes just a little bit of water.

Make this triple chocolate biscotti recipe for breakfast treats, afternoon snacks, or to gift to your coffee loving friends.  With such a delicious chocolate flavor, it is one that everyone will love!

More Cookie Recipes:

• Anise Biscotti Recipe
• Pecan Biscotti Recipe
• Vegan No Bake Peanut Butter Cookies
• Cashew Chocolate Chip Cookies Recipe

Pin Chocolate Biscotti Recipe

But then I have the problem of having so many that my freezer cannot close and that is when I make my favorite bourbon banana bread.

This is an easy recipe and will make a great treat to have around the house with to serve with coffee when friends. The reason I love to use bourbon in this recipe it will enhance the vanilla and make the banana bread moist.

Also you don’t have to worry about the alcohol as it cooks out during the baking process.

Bourbon Banana Bread Recipe

Ingredients:

4 or 5 Ripened Bananas
1 ½ Sticks of melted and cooled unsalted butter
½ cup White Sugar
¾ cup Brown Sugar
2 large Eggs
2 tablespoons of your favorite Bourbon
1 teaspoon Vanilla
2 cup Flour
1 ½ teaspoon Baking Soda
½ teaspoon Salt

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl combined flour, baking soda, and salt and mix with spatula and set aside. Make sure when measuring your flour you level off the top with a straight edge for proper measurement.

In a small saucepan melt the butter, immediately remove from heat so to not burn the butter and allow to cool. While waiting for your butter to cool take 2 bananas and mash then set aside.

Place the remaining bananas into your mixer adding white and brown sugar to the bowl and beat on a medium speed until the banana sugar mixture becomes a cream.

In a small bowl combine cooled butter, eggs, bourbon and vanilla and beat with a fork until completely mixed. Then slowly pour butter mixture into banana cream and beat at a slow speed until all liquid is added to the cream mixture.

Once butter mixture has been complete added beat mixture on a medium speed for 3min.

Stop the mixer at this point and add ½ the flour mixture (dry ingredients) to the banana butter mixture (wet ingredients).

Mix on slow speed for 30 seconds and turn off mixer. Using a spatula scrap down the sides of the bowl and add the remaining dry ingredients. Turn the mixer on to a medium speed for 1 minute.

The mixture should look like a wet cake batter mix upon completion.

At this point, you mix in the remaining mashed bananas.

Be careful not to over mix the mixture or your bread will not be light and fluffy.

In order to bake these, you can choose from several different types of baking pans.

Muffin or mini loaf pans both work great, but I like to use the paper miniature loaf pans. This way you are able to freeze them or give them away to your friend and family if you have too many.

Filling the pans ¾ of the way full, then place on a cookie sheet and bake for 20 – 25 minutes.

After 20 minutes, test the bread to see if it is done. Test the bread by inserting a toothpick into the center of the bread; if it comes out clean the bread is done, if it comes out wet give the bread a few more minutes.

Remove the finished bread from the oven and place on a cooling rack to cool. When the bread is cool slice and enjoy.

STEP BY STEP BOURBON BANANA BREAD DIRECTIONS

In a medium bowl combined flour, baking soda, and salt and mix with spatula and set aside. Make sure when measuring your flour you level off the top with a straight edge for proper measurement.

In a small saucepan melt the butter, immediately remove from heat so to not burn the butter and allow to cool. While waiting for your butter to cool take 2 bananas and mash then set aside.

Place the remaining bananas into your mixer adding white and brown sugar to the bowl and beat on a medium speed until the banana sugar mixture becomes a cream.

Note: The brown sugar needs to be packed or pressed into the cup before leveling off the sugar.

In a small bowl combine cooled butter, eggs, bourbon and vanilla and beat with a fork until completely mixed. Then slowly pour butter mixture into banana cream and beat at a slow speed until all liquid is added to cream mixture.

Once butter mixture has been complete added beat mixture on a medium speed for 3min.

Stop the mixer at this point and add ½ the flour mixture (dry ingredients) to the banana butter mixture (wet ingredients).

Mix on slow speed for 30 seconds and turn off mixer. Using a spatula scrap down the sides of the bowl and add the remaining dry ingredients. Turn the mixer on to a medium speed for 1 minute.

Mixture should look like a wet cake batter mix upon completion.

At this point you mix in the remaining mashed bananas.

Be careful not to over mix the mixture or your banana bread will not be light and fluffy.

In order to bake these you can choose from several different types of baking pans. Muffin or mini loaf pans both work great, but I like to use the paper miniature loaf pans.

This way you are able to freeze them or give them away to your friend and family if you have too many.

Filling the pans ¾ of the way full, then place on a cookie sheet and bake for 20 – 25 minutes. After 20 minutes test the bread to see if it is done.

Test the bread by inserting a toothpick into the center of the bread; if it comes out clean the banana bread is done, if it come out wet give the bread a few more minutes.

Remove the finish banana bread from the oven and place on a cooling rack to cool. When the bread is cool slice and enjoy.

A great variation on this recipe is to add ¾ of a cup of miniature chocolate chips when you add the mashed bananas. This will give the bourbon banana bread a deep rich chocolate flavor in every bit.

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