#indulge

2nites weapon of choice 🥃🤪

Rich and chocolaty with a gorgeous marble-effect icing, these Chocolate Planet Cookies are a delightful treat. Ideal for giving in to your sweet tooth!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chips. 1/4 cup white chocolate chips. 1 tablespoon vegetable oil.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Fold in the semi-sweet chocolate chips. Take small portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes or until the cookies are set but still soft in the center. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the white chocolate chips with the vegetable oil in 20-second intervals, stirring between each interval, until smooth. Using a spoon, drizzle the melted white chocolate over the cooled cookies in a marble-effect pattern. Let the icing set before serving. Enjoy your Chocolate Planet Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the perfect combination of white chocolate and toffee with these delicious cookies. They're a delightful treat for any occasion!

Ingredients: 1 cup white chocolate chips. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup toffee bits.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, melt 1/2 cup of white chocolate chips using a microwave or double boiler. Allow to cool slightly. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the melted white chocolate to the mixture, mixing until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the remaining 1/2 cup of white chocolate chips and the toffee bits. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them a couple of inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy this strawberry cheesecake dip, which is creamy and sweet. Great for parties or as a tasty snack!

Ingredients: 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1/2 cup sour cream. 1 tsp vanilla extract. 1 cup diced strawberries. Graham crackers, for serving.

Instructions: In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, sour cream, and vanilla extract. Mix until well combined. Gently fold in diced strawberries. Transfer the dip to a serving bowl. Chill in the refrigerator for at least 30 minutes before serving. Serve with graham crackers for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the irresistible combination of creamy vegan cheesecake and decadent salted caramel. This dairy-free dessert is the perfect blend of sweet and salty flavors.

Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. Pinch of salt. 1 cup pitted dates. 1/2 cup coconut milk. 1/4 cup coconut sugar. 1/4 teaspoon sea salt flakes. 1/4 cup water.

Instructions: Soak cashews in water, then add coconut cream, coconut oil, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend the mixture in a food processor until it is smooth and creamy. Cover a cake pan and press the mixture into the bottom to make the base of the cheesecake. Put the cake tin in the freezer to set. Make the salted caramel while you wait. To do this, blend dates, coconut milk, coconut sugar, sea salt flakes, and water together until the mixture is smooth and creamy. Place the cheesecake base back in the freezer and spread the salted caramel evenly over it. Let it set for at least 4 hours, or until it is firm. Take the cheesecake out of the pan, cut it into pieces, and serve. Enjoy the sweet and salty goodness!

Prep Time: 20 minutes

Cook Time: 0 minutes

So, she enjoys physical connections, and she indulged more than you would like.