We Made Room For Dessert 29 - Air Fryer Hand Pies

It has been a LONG time since I posted a dessert recipe. This week we are making room for a little something sweet! And it uses one of my favorite kitchen devices - an air fryer!!! Super simple and super quick cooking, this dessert is sure to please. And it is very adaptable as you could use any type of filling you want. I used apple pie filling but you could use blueberry, cherry, lemon, pumpkin, etc. And you could also get creative and use pudding as the filling to have a creamier version, or even something cream cheese based.

Apple Air Fryer Hand Pies

Ingredients:

• 1 box of pie dough (2 crusts) - I use Pillsbury; you can make your own if preferred!
• 1 can pie filling - I used Comstock apple
• 1 cup powder sugar
• 1/8 cup milk

Directions:
Cut rounds out of the pie dough. I got 10 out of 2 crusts using my handy set of biscuit cutters. You could also use a large glass or small bowl. Put a small amount of filling in each round, fold over, and crimp with a fork to close. Place 4 at a time in your air fryer. Cook at 370 for 8 minutes. Place on rack to cool for about 20-30 minutes. Mix together powder sugar and milk while pies are cooling. Dip each hand pie completely in glaze. Place back on rack to dry. Enjoy!

We Made Room For Dessert 28 - Cherry Danishes

I enjoy a good danish.  More than enjoy it really.  Especially when someone else makes them! But these little cherry danishes are super easy to make, and I like to make them for holiday breakfasts. They are also a super easy dessert.

Cherry Danishes

Ingredients:

• 1 roll of crescent rolls
• 4 oz cream cheese, softened
• 1/3 cup sugar
• 1 tsp vanilla
• 1/2 can cherry pie filling (you could use any pie filling you like!)
• 1/3 cup powdered sugar
• 2 tsp milk

Directions:
Preheat oven to 375.
Keep crescent rolls in log shape from the can. Slice into 10 pieces.  Place on baking sheet and lightly flatten with an edge to hold in the filling.  Mix together cream cheese, sugar, and vanilla.  Divide cream cheese mixture evenly between all 10 pieces and spoon on.  Top each crescent piece with cherry pie filling.  Bake as package directs (I do think I cooked mine an extra couple minutes).  Mix together powdered sugar and milk.  Drizzle over each pastry.
Enjoy!

We Made Room For Dessert 27 - Easy Peanut Butter Pie

In honor of the upcoming Valentine's Day, I thought I would post a sweet treat that is easy to make for your loved one(s). I made this in the last week and could not believe how simple it is.  I am positive it will be a household favorite.  There are only a few ingredients, and they are mostly store bought so this does not take very long at all. Simple and delicious, plus it's a time honored classic combo of peanut butter and chocolate. Yum!

Easy Peanut Butter Pie

Ingredients:
1 ready made graham cracker crust (I used chocolate)
1 tub of whipped topping
1 cup powdered sugar
1 8oz brick of cream cheese, softened (I left mine on the counter overnight)
1 cup creamy peanut butter
1/2 bag of semi sweet chocolate chips
2 tbs heavy cream

Directions:
Whip together cream cheese and peanut butter with a hand mixer.  Fold in powdered sugar and then beat on low for a couple minutes. Fold in whipped topping and beat on low for a couple more minutes. Pour mixture into pie crust.  Refrigerate for at least 1 hour.  Microwave chocolate chips and heavy cream, stirring every 30 seconds until chocolate is melted and you get a smooth consistency.  Pour over top of pie and refrigerate at least one more hour.
Enjoy!

We Made Room For Dessert 26 - Glazed Donut Bread Pudding

This. Is. DELICIOUS!  Warning, this is not diet friendly and may have a bazillion calories.  But when we make room for dessert, we definitely make room.  This bread pudding is amazing.  It is so easy, and can easily be doubled for a bigger group. Try it, try it, try it!

Glazed Donut Bread Pudding

Ingredients:

• 6 glazed donuts (I used Krispy Kreme, that is what I recommend, but I bet any glazed donut that's your favorite will be yummy)
• 1/2 cup raisins (I soak mine in water then drain 30 minutes before) - this is optional
• 2 eggs
• 3/4 cup heavy cream
• 1/2 cup milk
• 1 tbs cinnamon
• 1 tsp vanilla extract
• dash of salt
• ***other optional additions could be pecans or walnuts, and maybe diced apple.  Just add when you would add raisins

Directions:
Preheat oven to 350.
Mix together eggs, cream, milk, cinnamon, vanilla, and salt.  Beat together well.  Cut each donut in to 6 pieces.  Put pieces in custard, making sure each piece gets soaked with custard.  Stir in raisins and let sit for 10 minutes.  Grease a 9X9 baking dish with nonstick spray.  Pour in bread pudding.  Bake for 45 minutes.  Eat plain, or serve with vanilla ice cream or whipped cream or chocolate sauce.
Enjoy!

We Made Room For Dessert 25 - Pineapple Upside Down Bundt Cake

For my fiance's birthday a month agoI wanted to make a cake, and not just a normal birthday cake.  I decided on a pineapple upside down cake as I know he loves that type.  I looked for a recipe that I could make in a bundt pan as I just love a good bundt cake.  And here it is!

Pineapple Upside Down Bundt Cake 

Ingredients:

• 1 box yellow cake mix
• 1 cup sour cream (next time, I would use a cup of Greek yogurt instead of the sour cream)
• 4 eggs
• dash almond extract
• dash vanilla extract
• 1/2 cup veg oil
• 1 can crushed pineapple
• 1/2 jar maraschino cherries
• 1/2 cup brown sugar
• 4 tbs butter

Directions:
Preheat oven to 350.  Grease bundt pan liberally with cooking spray.  Mix together butter and brown sugar and pour in pan.  Place cherries on top.  Spread pineapple carefully on top.  
Mix together cake mix, sour cream, eggs, oil, and extracts.  Beat well until batter is well combined and light and fluffy.  Carefully spread on top of pineapple layer.  Bake for 30 minutes.
Enjoy!

We Made Room For Dessert 24 - Cinnamon Crescent Rolls

We made room for dessert this week with this super simple take on a cinnamon roll.  You can have them for breakfast, dessert, or a snack!  I found the original recipe on Pinterest, check out the Pin HERE.  I modified the recipe to only make 4 (we are trying to practice moderation around our house), but you can easily double the recipe.

Cinnamon Crescent Rolls
Ingredients:

• 4 refrigerated crescent rolls
• 2 tbs butter
• 1 tsp cinnamon
• 1/3 cup granulated sugar

Directions:
Preheat oven to 375.  Mix together butter, cinnamon, and sugar.  Unroll and separate crescents.  Spread 1/4 of the mixture over each roll.  Roll up and bake for 10-15 minutes.  If you'd like and easy frosting, mix together 1/4 powdered sugar with 1 tbs milk and 1 tsp vanilla.  Drizzle over top when crescents have cooled for a few minutes.  Enjoy!

We Made Room For Dessert 23 - Hot Fudge Filled Chocolate Chip Cookies

Talk about decadent!  When we DO make room for dessert, we don't joke around.  I came across the recipe for hot fudge stuffed cookies on Pinterest (find original pin HERE).  I made them for our New Year's eve party and they were a hit! The original recipe calls for making your own cookie dough.  But I decided to adapt the recipe and make it my own by using store bought chocolate chip cookie dough.  You also use store bought hot fudge.  You get 12 cookies that are an luscious dessert that will satisfy your chocolate craving for sure!

Hot Fudge Filled Chocolate Chip Cookies

Ingredients:

• 12.8 oz jar hot fudge (I use Hershey's, use your fav)
• 16.5 oz refrigerated cookie dough roll (I use Nestle Toll House)

Directions:
Spoon 12 teaspoons of hot fudge on to wax paper lined baking sheet and freeze for 1 hour.
Preheat oven to 350.
Place silicone mat (or parchment paper) on cookie sheet (you'll need 2 cookie sheets total, place 6 cookies on each).
Slice cookie dough in to 12 slices.  Break each slice in half and roll in to flat disk in your hand.  Place a hot fudge drop on one disk, and cover with another disk.  Roll until you have a complete ball.  Place on baking sheet. Repeat with remaining hot fudge and dough.  Bake for 10 minutes.  Cookies will not be 100% done but that's ok.  Cool on baking sheet for 10 minutes.  Movie cookies to cooling rack and allow to cool for another 20 minutes before eating.
Enjoy!

We Made Room For Dessert 22 - Blueberry Tarts

Summer is the season of blueberries! I have always been a fan of this little round fruit, and I eat a ton of them in the summer.  On cereal, in fruit salads, plain by the handful, and also in desserts!  It's so easy to make these little tarts.


Blueberry Tarts

Ingredients:

• 1 pint blueberries
• 1/2 a lemon, juiced
• 1 cup sugar
• 1 tbs cornstarch
• water
• refrigerated pie dough

Directions:
Preheat oven to 350.
Add first 4 ingredients to a saucepan and heat over medium on the stove.  Add in a bit of water, I usually use about 1/4 of a cup.  Cook for 15-30 minutes until some berries burst and sauce thickens up.  Take off heat and let cool.
To make the tarts like I do, cut 4 rounds out of 1 roll of refrigerated pie dough.  If you don't have a little pie maker like I do, you can also make one big pie.  Just place whole round of pie dough in pie plate.  
Fill dough with blueberry filling, just spoon four equal parts into dough,
Bake for 30-45 minutes until crust is cooked (but not too brown!).  I serve mine with whipped cream or vanilla ice cream.
Enjoy!

We Made Room For Dessert 21 - Brownie Pie

We are making room for dessert this week!  Every now and then my sweet tooth flairs up and I just need a treat.  For the past month or so on Facebook I have seen several people post about brownie pie.  It's so easy to make!  Plus it's super affordable, I got the brownie mix BOGO (my cost for this box was $1), the graham crust was only 85 cents at my local Aldi, and I got the whipped topping at Aldi for 89 cents.  Factor in the small amount of egg and oil used, and I spent under $3 to make the whole pie.  Some recipes call for having a homemade brownie batter, but I used a box mix and I think that saved even more time.  It's very rich but so yummy.  And you can easily add to it with things like pecans, walnuts, etc.  And you can change up the topping by making your own flavored whipped cream.  Or even better, make it a S'mores Brownie pie by topping it with marshmallows (when it's done baking), and broiling for a minute OR by just topping with marshmallow fluff after baking.

Brownie Pie

Ingredients:

• 1 premade graham cracker crust
• 1 box brownie mix (plus an egg, 1/4 cup oil, 1/4 water to make batter)
• whipped topping

Directions:
Preheat oven to 350.
Begin by making brownie batter (in my case, following package instructions).  Pour batter into pie shell.  Bake for 35-40 minutes.  Let cool 30-60 minutes.  Top with whipped topping.
Enjoy!

We Made Room For Dessert 20 - Xmas Sugar Cookies

I love a good sugar cookie.  I found an easy recipe for them online, and made them this year as my Christmas cookie of choice.  I also made the icing from scratch, and I am giving you that recipe today too as a bonus recipe!  Happy Holidays to all my blog readers!!!

Sugar Cookies

Ingredients:

• 2 sticks butter, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 egg 
• 1 tbs baking powder
• 3 cups flour

Directions:
Preheat oven to 350
Using an electric mixer, beat sugar and butter together on low until completely combined.  Add extracts and egg, beat again for another minute.  Slowly fold in baking powder and flour.  Beat on low for a couple of minutes until dough is completely incorporated.  Roll out dough onto counter.  Cut out desired shapes with cookie cutters.  Bake for 8 minutes.  Let cool completely before icing.
Enjoy!

Sugar Cookie Icing

Ingredients:

• 1 stick butter, room temperature
• 2 tbs milk
• 3 cups powdered sugar
• 1 tsp vanilla
• 5 drops of food coloring (I used green for Christmas)

Directions:  
Combine all ingredients until smooth and completely combined.  Spread onto cooled cookies with knife.
Enjoy!

We Made Room For Dessert 19 - Birthday Cake

What's a birthday without cake?  I have made a couple of birthday cakes previously, but this year for a couple of friends birthday's I made my first layer cake.  I used a recipe for a chocolate cake with mayonnaise instead of oil.  It did come out so much more moist than my previous cakes!  As a short cut I used store bought frosting, but you can make your own if you so desire.  I might the next time, as the store bought kind was way too sweet for me.  Either way, this cake is easy, moist, and delicious!

Birthday Cake 

Ingredients:

• 1 box devil's food cake mix (I used Duncan Hines brand)
• 2 tubs vanilla frosting (I used Pillsubry, which came with sprinkles)
• 3 eggs
• 1 cup mayo (I used Hellmann's as it's the only kind of mayo I use)
• 1 cup water
• 1 box instant chocolate pudding mix

Directions:
Preheat oven to 350
Grease 2 8 inch cake pans
Mix together all ingredients except frosting on low speed for a minute, then on high for 3 minutes.  Equally divide cake batter between the 2 pans.  Bake for 40 minutes, or until a toothpick comes out clean from the center.  Let cake cool for an hour.
Frost cake, creating a layer of frosting in between the two cake layers, then frost the whole outside.  Decorate with sprinkles.
Enjoy!

We Made Room For Dessert 18 - Lemon Quick Bread

We made room for dessert this week! And it's another quick bread!  We all know by now I am not a good baker, but if there is one thing I am not bad at baking, it's a quick bread (i.e. banana bread, zucchini bread, etc).  This week I have been craving a lemon quick bread my mom used to make.  So I made it and here's the recipe!

Lemon Quick Bread

Ingredients:

• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 tsp baking powder
• 1 1/2 cups flour
• zest of 1 lemon 
• juice of 1 lemon
• 1/2 cup sugar

Topping:

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 lemon, juiced

Directions:
Preheat oven to 350.  Grease a loaf pan (I just used cooking spray).
Combine eggs, sugar, oil, and zest until very well blended.  Sift in flour and baking powder, and slowly stir in.  Pour batter into greased loaf pan.  Bake for 1 hour, or until toothpick comes out clean (note, I start checking at 45 minutes and every 5 minutes thereafter).
Meanwhile, combine sugar and lemon juice over medium heat and let simmer until sugar is dissolved. 
Also, combine cream cheese, sugar, and lemon juice.  Refrigerate.
When bread is done, poke holes in bread an pour lemon juice/sugar mixture over it while bread is still warm.  Let bread finish cooling.  Serve with cream cheese mixture.
Enjoy!!!

We Made Room For Dessert 17 - Peanut Butter Chocolate Chip Banana Bread

I didn't know whether I should classify this bread as a dessert, a breakfast item, or just a bread, but since I have a category dedicated to dessert, and I often eat this bread for dessert, we made room for dessert this week!  I came across this recipe about 10 years ago and fell in love with it.  Peanut butter, bananas, and chocolate?  Yum!  A quick bread, this doesn't require kneading or anything special.  Just mix and bake.  Done!

Peanut Butter Chocolate Chip Banana Bread

Ingredients:

• 2 1/2 cups flour (all purpose)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tbs baking powder
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 egg, lightly beaten
• 3 tbs veg oil
• 1 cup milk
• 3/4 cup peanut butter (creamy or crunchy, I use creamy)
• 3 bananas, lightly mashed
• 1 cup chocolate chips

Directions:
Preheat oven to 350.
Lightly grease loaf pan.
Sift together in to a mixing bowl flour, cinnamon, and baking powder. In a separate bowl, mix together sugars, egg, milk, oil, bananas, peanut butter, and vanilla. Make a well in the flour mixture.  Pour banana mixture into the well.  Fold batter together until flour is completely incorporated into wet ingredients.  Fold in chocolate chips.  Pour in to greased loaf pan.  Bake for 50-60 minutes, until a toothpick comes out clean in the center.
Enjoy!

We Made Room For Dessert 16 - Gluten Free Magic Bars

We made room for dessert this week!  And a gluten free one at that.  I have previously made magic bars and posted them on this blog (see my post for them HERE).  They are a yummy snack or dessert.  But in perusing Pinterest I found a way to make them gluten free.  Visit the original recipe HERE.  I put my own little spin on them.  They are super simple to make.  Gluten free people and regular people alike will love them.

Gluten Free Magic Bars

Ingredients:
2 cups rice Chex cereal, crushed (I used a store brand, not the name brand cereal and they tasted identical)
1/2 stick butter, melted
14 oz sweetened condensed milk
1 cup milk chocolate chips
1 cup peanut butter chips
1 cup coconut

Directions: 
Preheat oven to 350.
Melt butter in bottom of a 13x9 baking dish (I made them for 4th of July so I put them in a disposable foil pan). Add crushed cereal and evenly mix with butter and spread over the bottom of the pan.  Sprinkle on chocolate chips, then peanut butter chips, then coconut.  Drizzle sweetened condensed milk over whole pan.  Bake for 30 minutes.
Enjoy!

We Made Room For Dessert 15 - Blueberry Cream Cheese Cake

We made room for dessert this week!  Blueberries are in season and are reasonably priced at my local Aldi's.  I picked a couple containers, assuming I would eat them for breakfast, but then came across this recipe on Pinterest:  Blueberry Cream Cheese Pound Cake

Simple to make, delicious, budget friendly, and only uses a few ingredients.  Score!  AND, it's great for breakfast or dessert.  Or a snack!  If you wanted to mix it up some, I think it would be great with lemon cake mix.

Blueberry Cream Cheese Cake

Ingredients:

• 1 box golden butter cake mix
• 3 eggs
• 8 ounces cream cheese, softened
• vanilla extract (I also added a dash of almond extract)
• 1 pint of blueberries (in the original recipe she used frozen, I used fresh, but either way, it works)
• 1/4 cup sugar
• vegetable oil

Directions:
Preheat oven to 325.
Grease cake pan (I used a bundt pan, as does the original recipe).  Make sure to grease it very well.
Mix together eggs, sugar, cream cheese, and vanilla.  Stir in cake mix, blend very well.  Fold in blueberries.  Pour into greased pan.  Bake for 45 minutes if using a regular cake pan, 1 hour if using a bundt pan.  Let cool 1 hour (up to overnight) and remove from pan.
Enjoy!

We Made Room For Dessert 14 - Oreo Pie

We are making room for dessert this week!  Not that I really need it, I think I've been packing on some pounds lately.  But I keep coming across all these great recipes so you know I just HAVE to try them!

Per usual, I came across this recipe on Pinterest.  You can find the original recipe here, on another food blog.  If you love Oreos, this is the dessert for you!

Oreo Pie

Ingredients:

Crust: 
1.5 sleeves of crushed Oreos
1/2 stick of melted butter.

Pie:

8 oz. cream cheese
1/2 cup butter 
1 cup powdered sugar 
1 medium tub cool whip 
3 oz. box instant chocolate pudding 
1 1/2 cups cold milk
1/2 sleeve crushed Oreo Cookies

Directions:

To make the crust, crush up 1.5 sleeves of Oreos and mix with melted butter.  Then deeply press into a pie pan.  Refrigerate while making filling.
For the pie, mix together the cream cheese and the butter until smooth. Carefully fold in the powdered sugar and half of the cool whip. Then pour over the Oreo crust, and set aside.
To make the pudding layer, whisk together the chocolate pudding mix and the milk and let it sit for a few minutes (it should start to thicken fairly quickly).  Then pour it over the first layer. Add oreos, stir in to pudding.
Spread the remaining cool whip over the top.
Refrigerate for one hour

We Made Room For Dessert 13 - Apple Pie Cheesecake Bites

We made room to have dessert this week!  I am not much of a baker or dessert maker, but when I saw the recipe for these on Pinterest I knew even I could make these.  Plus they sounded deliciously decadent!  You can find the original recipe here, on Julie's Eats & Treats.  Find the my pin here.

Cheesecake, apple pie, yummy glaze... What's not to like?  Super easy, I modified the recipe a little for what I had on hand.  You can sub whatever pie filling is your favorite, and I had the idea as well that subbing Nutella for pie filling would be AMAZING.  The original glaze is just two ingredients (super simple), but I added cinnamon and vanilla as well to mine to amp up the flavor factor.

I had my bf and a girlfriend try it... They both loved it.  I think you will love it too!!!

Apple Pie Cheesecake Bites

Ingedients:

• Cheesecake *** Important note - this cheesecake filling is amazing, and if you doubled the recipe, a great idea would be to use it as a dip for fruit (try it!)
• 4 ounces softened cream cheese
• 1 tbs vanilla extract
• 1/3 cup powdered sugar
• 1 tbs milk
• Assembly
• 1 package of cresent rolls (mine contained 8)
• 1 can pie filling (I used Comstock Caramel Apple)
• Glaze
• 1/2 cup powdered sugar
• 2 tbs milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Directions:
Preheat oven to 375. Grease muffin tin.
Mix together cheesecake ingredients until mixture is smooth and free of lumps.
Unroll and separate cresent rolls.  Place one in each muffin tin. Top with a spoonful of pie filling.  Top with a spoonful of cheesecake mixture.  Fold corners of cresents over top.  Bake for 15 minutes. Let cool 5 minutes.
Mix together all ingredients of glaze until smooth.  Drizzle over top of bites.
Enjoy!

We Made Room For Dessert 12 - Chocolate Chip and Peanut Butter Chip Cookies

During Christmas season 2012 I posted a recipe for chocolate chip cookies that my sister in law made for the family (you can find that post here).  In searching for a great chocolate chip cookie recipe, I made some adjustments to the original, plus added some peanut butter chips, and presto, here is the recipe!!!

Chocolate Chip and Peanut Butter Chip Cookies

Ingredients:

• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 sticks butter, softened - unsalted butter!
• 1 tbs vanilla extract
• 1 pinch of salt
• 2 eggs
• 1/2 tsp baking soda
• 2 1/4 cups flour
• 1/2 bag chocolate chips (I used Hershey's milk chocolate)
• 1/2 bag peanut butter chips (I used Reese's)

Directions:
Preheat oven to 350.
Beat together butter, eggs, and both sugars.  Stir in salt and vanilla extract.  Sprinkle baking soda on top.  Add 1/4 cup flour first and mix well.  Add 1 cup flour and mix well. Stir in final cup of flour.  Gently fold in chocolate chips and peanut butter chips.  Spoon teaspoonfuls of batter onto cookie sheets.  Bake for 10 minutes.  Let cool on a cooling rack.
Enjoy!

We Made Room For Dessert 11 - 3 Ingredient Peanut Butter Cookies

Cookies with only 3 ingredients? Yes please!  Gluten free?  You got it!  Super easy so that even people who don't care to bake can make a simple and delicious dessert?  Check!!!
The recipe this week makes room for dessert, with no flour or butter.  And even though I am baking (something I rarely do), it's so fast and easy you will want to make these too!  I found the recipe via Facebook from The Southern Lady Cooks blog.  Click the link and you can find her original post there.  But for the recipe, see below!

3 Ingredient Peanut Butter Cookies

Ingredients:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg

***Even though you really only need these ingredients, some great and simple add-ins would be chocolate or peanut butter chips.  I'm going to try the chocolate chips next time I make them.  Also, with Super Bowl coming up, a great way to make them a football friendly dessert would be to shape the cookies in to football instead of circles.  Then draw on some lines with white frosting.  How easy and festive would that be???

Directions:
Preheat oven to 375.  Mix all ingredients together.  Form in to balls and flatten slightly on a cookie sheet.
Bake 10-14 minutes.  Let cool.
Enjoy!

We Made Room For Dessert 10 - Chocolate Crinkle Cookies

As I am sure you know by now, I am a big fan of the show The Chew.  Previously I have brought you a recipe from one of the hosts, Clinton Kelly, for delicious chicken.  Today I want to bring you a recipe from another host, Carla Hall (former Top Chef contestant).  And this recipe is for dessert!  They are a delicious, sweet, chocolaty treat.
You can find the original recipe at:  Carla Hall's Crinkle Cookies

Chocolate Crinkle Cookies

Ingredients:
4 tbs butter
1 egg
1tsp vanilla
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 cup flour
1/3 cup cocoa powder (unsweetened)
3/4 tsp baking powder
1/3 cup mini chocolate chips
1/4 cup powdered sugar (confectioners sugar)
Directions:
Preheat oven to 350.  Microwave butter and cocoa powder in a bowl together for 45 seconds.  Whisk until smooth and then set aside.
Whisk together egg, brown sugar, white sugar, vanilla, and salt in a bowl until mixture is well-blended.  Gradually add this mixture to the cocoa mixture until completely integrated.
Whisk flour and baking powder together.  Stir in chocolate mixture until fully incorporated.  Fold in chocolate chips.  Refrigerate for 30 minutes, or until dough is firm.
Place powder sugar in a shallow pan.  Form dough in to small balls and roll in powdered sugar.  Place balls on baking sheet and bake for 5-8 minutes.  Allow to cool for 1 minute then transfer to wire cooling rack to finish cooling.
Enjoy!