Chocolate Diablo Cookies

I’m not sure whether I should love or hate my friend Cheryl who told me about this recipe.  If you love heat and chocolate, you’ll be in HEAVEN!

Dark Chocolate, Milk Chocolate, Heat and Salt.  It’s a crispy on the outside, fudgy on the inside flavor explosion and you may need a kleenex for a runny nose.  All in all an amazing taste experience.

This is adapted from a blogger who adapted it from Canadian Living.

I got almost 40, so you may want to halve the recipe if you don’t have a few hot lovers in your house.  Oy, that sounded bad, lol

Dry Ingredients – Med bowl

  • 1.5 cups white Flour
  • 1 cup Epicure cocoa (or other dark rich Cocoa)
  • 1 tsp Epicure’s Cinnamon
  • 1 tsp Cayenne powder
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup Belgian Milk Chocolate chips or chunks
  • Coarse or flaked sea salt (maybe 1 tsp?).  I had some Pink Hawaiian on hand so used that.

Preheat oven to 375.  I never used to pre-heat although I do for baking.  It’s actually important.  Google it.  Sift flour and cocoa (I never sift and I do recommend you sift this recipe since there is no stand mixer involved).  Mix in other dry ingredients EXCEPT the sea salt.

Wet – Smallish Bowl

  • 1/2 cup Avocado Oil (I avoid GMO’s – you could use a vegetable oil)
  • 1/2cup egg whites or 2 lg eggs (I had egg whites left from a batch of Hollandaise)
  • 2 tsps Epicure Vanilla
  • 3 Tbsp fresh Grated Ginger

Whisk together wet ingredients.

Pour wet ingredients into dry.  Mix until just combined.  Mine was pretty dry, almost like a graham crust consistency so I crumbed it together with my hands.

Diablo - crumble

Take a small handful and squeeze it together to make a cookie ball.

Diablo - roll into ball

Press it down about 1/2 way with the back of your measuring cup.  Sprinkle on a pinch of sea salt.  Diable - Raw

Bake 9-10 mins (if making only 2 dozen large bake 11 mins) just until they start to crack. As soon as you can handle it rip them off the cookie sheet and dig in!

Diable - cooked

Salted Caramel Pecan Bars (Turtles)

I make these every year and this year my friend Tracey inspired me to make them in my Perfect Petites pan.  Grand idea!

It’s important to me that I don’t use Corn Syrup because it’s GMO (the majority of corn is) and the process to make it uses toxins.  This caramel takes a little longer to set up although since I know what’s in honey it’s worth it.  :)

If you don’t have a Perfect Petites pan you could follow the steps and make ‘bites’ on parchment or your Bake & Roll on a cookie sheet.

  • Pecans – toast these in your oven or frying pan until crisp although not burned
  • 1 1/2 cups sugar
  • 1/2 cup honey
  • 1 Tbsp Epicure’s Vanilla
  • 1/2 cup butter
  • 1 cup Whipping Cream
  • Belgian Dark Chocolate – if you can’t find chips you can chop up a block
  • Sea Salt – I used a lovely Pink Hawaiian Salt

Place sugar, vanilla and honey in your Multi Pot if you have one (I have an induction range and sure do miss my MultiPot) and let it melt together.  Let it cook on med-high until it gets a lovely dark color.  Meanwhile, heat your cream to a low simmer, place pecans in your petites pan (or in small piles on your parchment or Bake & Roll) & gather your remaining ingredients

Turtles - cream  Turtles - laid out  Turtles - ingredients close up

When your caramel is the color your like, add butter in small spoonfuls and whisk in between additions, then whisk in your hot cream.

Cook your mixture until SOFT BALL stage if you want it soft like turtles.  I like them more chewy like a hard caramel so I went to hard ball.  You can use a candy thermometer or simply use the cold water method (see below)  I left mine on 4 for about 20 mins while I cleaned the house.  I set a timer to go every 5 mins so I’d stir it.  You can cook it on a higher temp/faster if you’ll actually pay attention.

Turtles - darkening  Turtles - soft ball  Turtles - soft ball stage
Pour your caramel over the pecans (I used a scoop since I can’t use my Epicure MultiPot on my range, and a scoop is a MUCH messier method, next time I’ll transfer it all to my MP after it’s cooked!)

Drop a 6-8 chips onto each bar and let the heat of the caramel melt the chocolate.  Use a spreader or the back of a spoon to spread it around.  Drop a few pecans on top, if desired, and sprinkle on a few grains of salt.  Let set up and dig in!

Turtles - melting choc


1. While your caramel is boiling, take a spoonful and drizzle it into a cup of cold water.
2. Let it cool a second
3. Pull it out of the cup and form it into a ball.  You’ll either have a gooey mess, a soft ball, a hard ball.  If you cook too long you’ll get a ‘crack’, which is way past the stage you want for a caramel and is on it’s way to a brittle.  Keep cooking and testing your caramel until it’s the stage you want it.

Peppermint Snowballs – Melt in your mouth

This is great without peppermint too and makes a simply delish whipped shortbread.

  • 1 cup room temp butter (I used my own homemade butter although store bought works great)
  • 1/2 cup icing sugar
  • 1/2 cup cornstarch
  • 1 cup flour
  • 1/4 tsp salt
  • 1 1/4 tsp Peppermint Extract (optional)

Beat butter until light and fluffy. Add remaining ingredients & whip at least 5 mins.

Drop onto a parchment or bake & roll covered cookie sheet using a small cookie scoop, or spoon out a teaspoon of dough and roll into a ball.  Bake at 325 for 8-10 mins, do not brown.

Once cooled roll in icing sugar for the snowball look.  Or don’t.  Great either way.

Belly Fat water!

This is simple and delicious & reputed to help with belly fat.  Maybe just cause it tastes so great that you drink more water & therefore eat less.  :)

  • 8 cups filtered water
  • 1 lemon, chopped into 14-16 pieces (don’t squeeze)
  • 1 handful of mint leaves
  • 1/2 a long english cuc, chopped
  • 1 tsp+ of grated fresh ginger

Combine & let sit.  I have been able to add more water to the jug 3x and still have great flavor.  Drink the whole jug every day for awesome health.