Monday, February 4, 2019

Cocoa Sweet Dough Hearts

Today I'm sharing our final recipe, Recipe #3, using Rhodes BakeNServ Sweet Dough. So far, in our two other tests, we used chocolate chips and a chocolate spread. Neither worked great. Today, in conjunction with the 2019 Good Cookie Food Bloggers' Valentine's Event, I tried something Valentine's themed. If you'd like to help raise money for fighting children's cancer you can follow the link right above and help out, too. As inspiration for this semi-homemade recipe, I looked at the two recipes on the bag of sweet dough, I got an idea and today I'm going to share with you how that worked out.  I got the bag of Sweet Dough using a coupon for a free product that was sent to my by Rhodes BakeNServ in exchange for testing out their products and sharing the results with all of you; no other form of compensation was received.

Cocoa Sweet Dough Heart Cookies
By: TammyJo Eckhart

Ingredients:

1 loaf frozen sweet dough
1 T whole wheat flour
1 T dark cocoa powder

Directions:

1. Thaw dough according to bag directions.

2. Dust the surface where you will roll out the dough with the flour and the cocoa, use your hand to mix them together.


3. Place silicone mats on cookie sheets for the dough you are about to shape and bake.

4. Roll the thawed dough out on the flour and cocoa, flipping over once.


5. Using a heart-shaped cookie cookie, cut out your cookies Depending on how thin you roll out the dough and the size of your cookie cutter, you could get 12-24 cookies.


6. If you combine your leftover dough and roll out and cut out more cookies, the cocoa will get mixed in more thoroughly to the cookies.

7. Place on the baking sheets and set a thin cotton towel over top of them to let the dough rise 2-3 hours. Your area should be at least 67-72°F for the best rise.


8. Preheat your oven to 350°F.

9. Bake the cookies for 16 minutes.

10. Remove cookies and let cool before eating.

The final size of the cookie depends on the thinness of your dough but the inside is light and fluffy. You can enjoy on their own, the cocoa flavor is very light and the bitterness is countered by the sweet dough. You can also drizzle with chocolate or chocolate sauce, dip in whipped cream, or even have with ice cream. Yes, you could also just spread some butter on them, too. Very versatile cookies or biscuits.


If you can find Rhodes BakeNServ Sweet Dough in your local stores, give this a try. Yes, it will take a full day but the hands-on work is only for short bursts. Plus you can store these Cocoa Sweet Dough Hearts cookies for a couple of days in an airtight container.

To help out the charity this post is supporting, go to this LINK.

2 comments:

Cerise said...

These are so pretty! They look almost like marble or agate.

TammyJo Eckhart said...

Thank you!

They turned out with this interesting pattern on them. They tasted good, too, with the sweet dough balancing out the dark cocoa powder. They lasted about 3 days in my house.

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