Simple Dark Chocolate Hummus Dip

Dark Chocolate Hummus

Who doesn’t like to snack? Even if you eat filling meals, there are times when you crave a little something to keep you from fighting intense hunger until the next one. Growing up in our Southern home we called snacks or small meals something to “tide us over.”

Sometimes we desire something salty like a chip or cracker. Other times we want something sweet like a cookie. Well, I have good news. This recipe can offer a little bit of both.

There are many ways to make hummus, but you typically need a few basic ingredients to start, regardless of your intended final product of savory or sweet. Most folks begin with chickpeas (also called garbanzo beans) and tahini, a nutty, buttery, pasty substance that helps provide a lot of the smoothness we enjoy in hummus.

Tahini isn’t the easiest ingredient to find in all our local grocery stores. The one place I did find it, a small jar was $7, not friendly to my constant-cooking budget. I couldn’t justify it. So, I did a little research on some favorite fellow food blogs and discovered peanut butter is an acceptable substitute for tahini in a hummus recipe. It also fits perfectly in this particular version because the point is to create a slightly sweet and very cocoa-chocolatey treat. Otherwise, I kept the recipe on course with others I found, with just a few slight modifications.

NOTE: Many cooks even argue you should call such a mixture a “spread” because hummus, they say, actually translates quite literally to ground chickpeas. I disagree, opting for the western world definition of hummus that includes all the mixture’s ingredients.

You can serve this hummus with most plain crackers (i.e. butter or saltine), pretzels, a plain cookie (such as a vanilla wafer) or with fruit (most common, strawberries or apple slices). And other than adding the calories for those accompaniments, it’s pretty healthy at just 55 calories and 2 grams of sugar per 1/4 cup.

Dark Chocolate Hummus


1 15-ounce can chickpeas

1/2 cup cocoa powder

1/4 cup peanut butter

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

4 tablespoons water



1. Drain the chickpeas.

2. Puree the chickpeas, peanut butter, syrup, cocoa, vanilla, salt and 2 tablespoons of the water in a food processor for about 30 seconds. Scrape down the bowl.

3. Add more syrup if you want a sweeter mixture, but be advised that the bitterness will subside just a bit once you chill the hummus in the fridge. It will still be a bit bitter like dark chocolate, however.

4. Add another 2 tablespoons of water and puree again, about a minute or two, until you get a creamy consistency.

5. Store in the fridge in an air-tight container for up to 10 days. You’ll have about 5 cups of hummus total, enough for 10 half-cup servings or 20 quarter-cup servings.

Mrs. Vickie’s Simply Divine Cherry Cobbler

Divine Cherry Cobbler

Each December, my financial advisor hosts a Christmas open house at his church in Denver, North Carolina. We always look forward to having a chance to see him and his staff and to enjoy the barbecue and fixings he graciously serves his clients. We also anticipate a DIVINE cherry cobbler that’s always present on the dessert end of the food table. For years now, our family has swooned over this cherry dessert and how melt-in-your-mouth delicious it is when a new batch arrives all hot and fresh. The cherries are juicy, slightly tart and perfectly sweet, and the top is so buttery and crumbly!

Well, this year, I decided I finally had to ask my advisor Patrick who makes the cherry dessert we love so much. He referred me to the serving staff, and when I asked them I learned Patrick’s mother, Vickie, is the baker responsible for the delicious dish.

After enjoying a brief visit and tasty lunch, I sought out Vickie to see if I could obtain the recipe. She first told me the dessert contains “a little of this and a little of that.” After a few smiles and laughs, she proceeded to dish on the contents of our beloved cherry concoction. I couldn’t wait to share it with you and make it at home. Here it is!

Mrs. Vickie’s Simply Divine Cherry Cobbler


2 cans cherry pie filling

1 small can crushed pineapple

1 box yellow cake mix

2 sticks butter


  1. Preheat oven to 350 degrees.
  2. Mix your pie filling and pineapple and add to a 13×9 oven-safe pan.
  3. Spread your yellow cake mix atop filling mixture.
  4. Top with the butter, spreading pats evenly across top.
  5. Bake until cake topping is “done.” We baked ours about 45 minutes to get a nice bubbling filling and a slightly buttery-brown topping.
  6. *Mrs. Vickie recommends adding pecans or another preferred nut to the topping, but that step is optional and can be avoided in case of nut allergies.

Simple Scratch-made Chocolate Crackle Cookies


A great cookie is all about texture. Whether it’s the crunch of chocolate chips, the crackle of sugar or just the soft gooiness of the center, the texture makes and breaks (in a good way) any cookie we eat. And it’s that texture I’ve always loved about these Chocolate Crackle Cookies.

I also love that all of the ingredients for this cookie recipe are always in our pantry and fridge, and they’re likely in yours, too, which means no need to run to the store! On a recent Saturday afternoon, I scoured a few cookie sites for popular recipes, came up with this combination, and walked right into the kitchen and started mixing and baking. The result was about 30 chewy morsels of sweet, chocolatey goodness that we enjoyed throughout the following week.

One of our #FoodieScore Facebook friends even suggested adding a little green food coloring to the recipe around the holidays to create Grinch cookies. Great idea! That’s what we love about cooking: You can always take a recipe and adapt it however you want.

It won’t take you long to mix the dough and watch these cookies bake and crackle on top, so we hope you enjoy the rest of the time you spend on the best part of the homemade cookie process: Eating!


1/2 cup powdered sugar

1 2/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter

1 1/4 cups granulated sugar

2 large eggs

1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.
  2. Grease baking sheet(s)
  3. Add powdered sugar to bowl and set aside.
  4. In a separate bowl, stir together flour, cocoa, baking powder and salt.
  5. In an electric mixer bowl, beat butter, granulated sugar and vanilla on medium speed for about 3 minutes, until creamy. Scrape down the sides of the bowl.
  6. Add one egg to the mixer bowl and mix until blended. Then add the second egg.
  7. Add the dry flour-cocoa mixture and mix on low speed until blended.
  8. Once all ingredients are blended, rest cookie dough in freezer for about 10 minutes. This will help cookies be less sticky when you form them for baking, which is important because you have to ball them up and roll them in the powdered sugar.
  9. After dough is cooled, use a spoon to scoop dough and roll into spoonful-size balls using your hands.
  10. Roll each ball in the powdered sugar in your bowl until each is covered well.
  11. Place the balls on the prepared baking sheet(s), about 2 inches apart, and bake cookies for 10 to 12 minutes, until crackled and puffed.
  12. Let cool on a rack and then enjoy!

Time-Honored Christmas Treats Our Family Loves


In this special guest post, #FoodieScore blogger Matthew Tessnear’s mom, Chris Tessnear, recalls the inspirations for the holiday goodies she makes each Christmas season and shares the recipe for a favorite family tradition. Discover her blog, where faith and art unite, at

Celebrations in the South always involve food, and Christmas in the South means special food and treats. Growing up I remember my mom’s orange cake made with oranges from the treat bags received from the textile mill where my dad worked. I also remember my grandmother’s sweet potato pie. She, like my mom, made biscuit dough for pie crust as well. She added very little to her cooked sweet potatoes, and the pie was very thin (not deep dish). She put mini marshmallows on top and ran them under the broiler to melt and brown. I could go on, but I think I’m supposed to share some of the treats I make.

Like my mom and grandmother, I picked up ideas from other places over the years. My Nutty Fingers I first learned to make in Home Economics in the Seventies. The White Chocolate Peanut Butter Ritz crackers (never found a short title) was learned when dad brought some home the girls in the office made at work. Back then, we used real white chocolate and added paraffin to the mix for easier flow and gloss. This was in the early Eighties. I guess we had not learned about Almond Bark yet.

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The Spinach Balls I make came from a former pastor’s wife, Ann Dodd. They are easy and a little healthier than most holiday treats. Peanut Butter Fantasy Fudge was always mom’s favorite. I made it more often than Christmas.

I always make good old slice-and-bake sugar cookies. It’s hard to improve on that. I make traditional Party Mix but often use the store brand cereals. Homemade Sausage Balls are a staple each year. The once handmade Cheese Ball is now bought to save time.

One of my family’s favorites is my homemade Oatmeal Cakes, similar to a familiar purchased kind and sometimes called Little Chrissy Cakes. I developed these from a recipe I already hadI made them once and it became a tradition. I made them for a church fall festival and everyone wanted the recipe.

I’ll share that recipe here.


Little Chrissy Cakes (Homemade Oatmeal Cream Pies)


1 1/4 cup unsifted all-purpose flour

1 teaspoon baking soda

1 cup soft butter or margarine

1/4 cup sugar

3/4 cup dark brown sugar

1 package instant vanilla pudding mix

2 eggs

3 1/2 cups oats

Combine butter, sugars, pudding mix in a bowl. Beat until creamy. Add eggs and mix. Gradually add flour mixed with baking soda. Stir in oats. Roll into 2-inch diameter log and chill. (Can be frozen up to one month).

When ready to bake, slice log into 1/4-inch slices and place on lightly sprayed cookie sheet. Bake at 350 degrees for 10 to 12 minutes until lightly browned. We like ours a little chewy, and 10 minutes is usually enough. Cool on wire rack, then add filling and wrap individually.


1 pound of confectioners’ sugar

1/2 cup softened butter

1 1/2 teaspoon vanilla

Cream butter and add sugar slowly, then beat until smooth and creamy. Add vanilla and mix well. Spread a good amount in between two cookies. (I admit to using canned icing mostly now. It’s all about enjoying the cookie soon and not being worn out by Christmas Day.

Yields about 18 cakes depending on the size of the cookies.

Food and Christmas go together. Traditions are important, especially at the holidays. Here’s to wishing you a wonderful Christmas filled with all the tasty hope of the season.

Homemade Yeast Doughnuts


Earlier this year, we tested a doughnut recipe in the #FoodieScore kitchen that allowed us to make the sweet treats without using yeast. The result was a flavorful doughnut we enjoyed and shared with you. But the doughnuts from that batch became much heavier as they sat for a day or two, and I found myself wanting a lighter, airier doughnut that could last a bit longer. After all, we shared some of the doughnuts with family, but we still had plenty to eat ourselves and could only eat so many at a time, within reason.

So, I searched for a yeast doughnuts recipe, hoping the inclusion of yeast would produce a lighter result and thinking such an ingredient might take a little more work to prepare. Both of those expectations were accurate with the recipe I selected. Molly did most of the preparation on these doughnuts, which required the incorporation, settling and rising of yeast, and the frying. The process did take more time and effort, but the recipe did produce a slightly airier doughnut.


However, after a few days, the doughnuts still became a bit heavier and drier than when first made. So, I have a hypothesis about this and all doughnut recipes: They’re meant to make and enjoy right away. From our doughnut tests, we’ve learned there’s a reason why doughnut shops make their treats and sell them fresh on the day of production. A doughnut just isn’t as good after a few days. That also tells me something about those packages of Krispy Kreme and other doughnuts you see on the shelves in grocery and convenience stores. What kind of preservatives must they contain to help them maintain flavor and texture longer?


This recipe linked here was provided by Ree Drummond, known as the Pioneer Woman, for the Food Network. It’s a solid set of ingredients and instructions, and we thoroughly enjoyed the resulting doughnuts. We also enjoyed getting creative with our decorations and toppings, leaving holes in some doughnuts and filling them with creams, icing others and adding drizzles, sprinkles, bacon and more. But most of all, we suggest that you use any doughnut recipe with plans to eat your tasty creations within just a couple of days. You’ll enjoy them more that way.