Sunday, June 27, 2010
½ cup granulated sugar 125 mL
1 tsp ground cinnamon 5 mL
¾ cup vegetable shortening 175 mL
½ cup unsalted butter, softened 125 mL
¾ cup granulated sugar 175 mL
¾ cup brown sugar, packed 175 mL
2 large eggs 2
1 tsp pure vanilla extract 5 mL
1 ¾ cups all-purpose flour 425 mL
1 ¼ cups cocoa powder 300 mL
1 tbsp ground cinnamon 15 mL
2 tsp baking soda 10 mL
¼ tsp salt 1 mL
¼ tsp ground black pepper 1 mL
1 pinch ground cayenne pepper 1
1 cup semi-sweet chocolate chips 250 mL
Preparation:Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
Topping:Combine sugar and cinnamon for topping.
Cookies:Beat shortening, butter, sugars and vanilla until creamy. Beat in eggs, one at a time. Sift together flour, cocoa, cinnamon and baking soda. Stir in black pepper, salt, and cayenne pepper. Gradually add dry ingredients to butter mixture, beating after each addition. Stir in chocolate chips.Roll in 1” (2.5 cm) balls, don’t flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2” (5 cm) apart.Bake 7-10 minutes. Cookies should still be soft in center. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack
Wednesday, June 23, 2010
1-½ cup All-purpose Flour
½ cups Cocoa Powder
½ teaspoons Baking Soda
½ cups White Sugar
½ cups Packed Brown Sugar
½ cups Butter
¼ cups Peanut Butter
1 teaspoon Vanilla Extract
1 whole Egg
FOR THE PEANUT BUTTER FILLING:
¾ cups Powdered Sugar
¾ cups Peanut Butter
In a small bowl, mix together the flour, cocoa powder, and baking soda. In a large bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Beat in vanilla and egg. Slowly mix in the flour mixture. Set aside.
For the peanut butter filling, combine confectioners’ sugar and 3/4 cup peanut butter. Beat together well. Roll filling into 30 small balls. Try to keep the balls all the same size—around 1 inch.
For each cookie, use 1 tablespoon of chocolate dough and roll into a ball. It helps to flour your hands first. Squish the ball of chocolate dough flat and place a peanut butter ball in the center. Wrap the chocolate dough up and around the peanut butter ball to completely cover. Place 2 inches apart on a baking sheet. Dip the bottom of a glass into white sugar and use the cup to lightly flatten the cookie balls. Bake for 7-9 minutes.
Tuesday, June 22, 2010
2 rolls of sugar cookie dough (I used Pillsbury, or you could just make a batch or two homemade but this way it's a lot easier)
1 8 oz. package cream cheese
1 tub Cool Whip (or make your own whipped cream)
1/4 c.-1 c. powdered sugar (depending on how thick and sweet you want it to be, I probably did about 1/2 c.)
1/2 t. vanilla
Fruit of your choice- I used strawberries, blueberries, and kiwi-but had to take the kiwis off since they weren't ripe enough yet. Raspberries/Blackberries would be great too.
Preheat oven to 350. Grease 9x13 in. baking dish. Press cookie dough into bottom of pan. Bake until toothpick inserted comes out clean. They won't look really white like sugar cookies sometimes do, they'll be fairly browned, however they'll still be moist and chewy inside. Cool completely.
In a medium bowl, mix cream cheese, cool whip and vanilla until well blended. Add powdered sugar gradually until desired consistency is reached and until well blended and somewhat fluffy. Spread on top of sugar cookie layer and top with fruit. Eat right away or Store in refrigerator. Easy!
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
Tiny chocolate chip cookies (if you feel ambitious)Mini chocolate chips
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. If the mixture is too soft or sticky to handle with your hands, refrigerate for an hour until it firms up. (Mine was just right - no chilling needed, but the original recipe suggested it.)To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I had about a 1/2 cup leftover.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.Makes 24 cupcakes. (I had 28)
Sunday, June 13, 2010
Monday, June 7, 2010
I found today's recipe on bakingbites a while back ago and i've made it once before. This time though I used vanilla yogurt since I didn't have plain. You could also use Greek yogurt or sourcream. This is like a mix between cake and bread. It's really fluffy and doesn't need frosting at all (usually loaf cakes dont have frosting anyway). This would be great with some chocolate chips in it, but is also good without them. This cake may seem delecate at first but will firm up upon cooling.
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/3 c. butter, room temperature
1 1/4 c. sugar
1 large egg
1 large egg white
1/4 c. water
1/3 c. cocoa powder
2 t. vanilla ext.
1 c. plain yogurt (low or full fat)
Preheat oven to 350. Grease 9x5 inch loaf pan.
In a medium bow, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and sugar until the mixture is fluffy and resembles wet sand. Beat in egg and egg white. Mix in 1/3 of the flour mixture.
In a small bowl, whisk together the water, cocoa powder, vanilla, and yogurt until mixture is smooth. Add half of this mixture to the sugar mixture, followed by another 1/3 of the flour mixture. Stir in the remaining yogurt and remaining flour, stirring only until no flour streaks remain.
Pour batter into prepared pan and spread evenly. Bake for 55-50 minutes or until toothpick inserted comes out clean. Let cake cool in pan for 10 min. then carefully cut around edges to loosen cake from pan. Turn onto a wire rack to cool completely before serving. Serves 10.
Wednesday, June 2, 2010
1 stick unsalted butter plus extra for greasing
4 ounces bittersweet chocolate
2 1/2 large eggs – (to halve an egg, crack 1 and use 2 tablespoons)
1 1/2 cups granulated sugar
1/2 tablespoon vanilla
1/2 teaspoon salt
3/4 cups flour
1 cup toasted, chopped pecans or walnuts
Preheat oven to 375 (350 for glass pan) degrees. Line an 8 inch square metal pan with foil and butter the foil.
Melt the butter in a heavy saucepan over medium heat. Add chocolate, turn off heat, and stir until melted from the residual heat. Let it cool for about 5 minutes.
Beat the eggs and sugar until light and fluffy, 5 to 7 minutes. Beat in the melted chocolate (which should be slightly warm, but not piping hot at this point), vanilla and the salt. By hand stir in the flour until it is almost combined, then add the nuts and continue stirring gently until all flour disappears.
Pour the batter into the prepared pan, smooth to the edges, and bake in the center of the oven until puffed and almost set, about 38 to 40 minutes.