Chocolate Date Candy {Secret Recipe Club}

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Date-Nuts Balls

It’s Fall! Maybe for real this time! Yes, in this part of Tennessee it’s rarely fall before at mid-October. But every year we somehow forget about how that happens and moan and groan about it through September.

This year I was determined not to be upset about the summer weather. And that worked … until we hit October 1st. And darn it, I wanted some fall then. So now it’s finally cooling off and we will enjoy our three weeks of fall before mild winter hits. 😉


Please forgive my Fall over-styling, then, but I was a little excited.

These little date candies come to you via the Secret Recipe Club from Melissa, author of Smells Like Brownies. Strangely enough, Melissa is probably the only SRC member I’ve met in person; she was one of my sister’s friend in middle school. We also went to the same high school; she would have been a freshman when I was a senior. SO WEIRD!

So now Melissa is, like me, a stay-at-home mommy who passionately loves to bake. She is also very health-conscious and a pescatarian. I will say that after #Choctoberfest I really just wanted to make a steak for SRC! But since Melissa doesn’t go that route, instead I made this yummy date candy balls that are a lot more healthful than, say, Millionaire Shortbread Bars.

Date-Nut Balls

I thought the coffee powder might be a little overwhelming for the rest of the flavors, but I liked the balance between it and the cocoa. I was sure my kids would take one taste and refuse to eat them because NUTS and COFFEE, but they gobbled them right up. Score for Mommy!!! A healthy snack that gets them good fat from nuts and vitamins from the dates.

Enjoy!

Chocolate Date Candy

Yield: 18-20 balls

Adapted from Smells Like Brownies.

Ingredients

  • 1 c. pitted dates
  • 3/4 c. chopped nuts (I used almonds and pecans)
  • 1/4 c. cocoa powder
  • 1 tsp. instant coffee or espresso (optional)
  • pinch salt
  • 1 tsp. vanilla
  • 1 T mini chocolate chips (optional)
  • unsweetened shredded coconut, for rolling (optional)

Instructions

Toast chopped nuts in a dry skillet over medium heat for about 5 minutes, until they smell nutty. Put nuts and dates in a food processor and run until they are well chopped and combined.

Add cocoa, coffee, salt, vanilla, and chocolate chips to the mixture and pulse until combined.

Use a small cookie scoop (about 2 teaspoons) to measure some of the mixture into your hand, then roll into a ball. It should press together pretty easily; if not, you can add a teaspoon of water or honey to the mixture and pulse again. If desired, roll balls in shredded coconut. Place on a plate and refrigerate for a little it before serving. Store covered in fridge.

http://www.jessieweaver.net/2015/10/chocolate-date-candy-secret-recipe-club/

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Pumpkin Spice Latte Cookies

This post may contain affiliate links. Please see my Disclosure statement for more details.

SNV31080Remember how I said that I don’t like pumpkin spice lattes? These cookies have convinced me that I need to give them another chance. I still don’t like pumpkin-flavored brewed coffee, but maybe the extra milk and stuff makes it tolerable. Honestly, I’m not sure I’ve ever had one of the Starbucks PSLs; I just haven’t ever liked pumpkin and coffee together.

These cookies change everything!

I was baking some of my regular pumpkin cookies as a treat for my husband, who is having a crazy week at work. I started thinking about these coffee chocolate chip shortbreads I made for Bible study this weekend … and how I had some extra instant coffee hanging around … and how much people like those pumpkin spice lattes …


I couldn’t resist trying out a variation on my regular cookie, even though I knew it might make Mr. V hysterical. (I’ve mentioned his opposition to my changing anything about his mama’s meatloaf recipe, right?) I kept the cookie recipe the same but added some coffee pizzazz to the icing, along with a shot of heavy cream for that “latte” feel.

The result: delicious! Make some. Now. If you don’t have any instant coffee, just put some strong brewed coffee in there and see what happens. I bet it’s still delicious.

SNV31079

Pumpkin Spice Latte Cookies

Yield: about 3 dozen cookies

Pumpkin Spice Latte Cookies

Ingredients

  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 c. butter (can sub shortening or use a mixture of the two)
  • 1 c. sugar
  • 1 c. pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 tsp. vanilla
  • Frosting
  • 3 T butter
  • 1/4 c. milk
  • 1/2 c. brown sugar
  • 2 tsp. instant coffee granules
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1 T heavy cream

Instructions

Sift the first five ingredients together (flour through salt).

In a separate bowl, cream sugar and butter. Add pumpkin, egg, and vanilla. Beat well.

Add dry ingredients all at once and stir gently to form a smooth batter.

Drop by tablespoons on an ungreased cookie sheet. (I use a small cookie scoop.) Bake 12 to 14 minutes at 350.

Let rest on cookie sheets for a few minutes when they come out of the oven; then transfer to cooling racks and let cool.

Frosting

Melt butter in a small saucepan over low heat. Add milk, brown sugar, and coffee granules and bring to a bubble over medium heat. Once bubbling, cook two minutes. Remove from heat and let cool completely. (I transfer to a bowl and refrigerate.)

When cool, stir powdered sugar, vanilla, and heavy cream into the sugar mixture. Spoon or drizzle over cooled cookies.

http://www.jessieweaver.net/2011/09/pumpkin-spice-latte-cookies/

Are you a pumpkin spice kinda person?

Added to Tasty Tuesday and Sweet Tooth Friday.

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