Saturday, August 2, 2014
Sunday, March 24, 2013
Andes Mint Fudge
- 2.5 cups semi-sweet chocolate chips, divided
- 1 14 oz can sweetened condensed milk, divided
- 1.5 cups white chocolate baking chips
- 1 teaspoons peppermint extract
- 2 drops green food coloring
- 1 teaspoon shortening
- 1/2 cup or more chopped Andes mints
Carrot Cake Cookies
from Craving Chronicles
Ingredients3/4 cup golden raisins (2 1/2 ounces)
1 1/4 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
pinch of cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 + 3 tablespoons cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup finely grated carrots (2 medium or 4 small)
1 cup walnuts (3 ounces), chopped
8 ounces cream cheese
4 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
DirectionsPlace raisins in a small bowl and add enough hot water to cover. Set aside for 5-10 minutes, then drain thoroughly and pat dry.
In a small bowl, whisk together flour, spices, baking soda and salt.
In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots, walnuts and raisins (drained!) on low speed. Add flour mixture and beat just until combined. Set dough in refrigerator to chill for 15-30 minutes.
Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper.
Working with one baking sheet at a time, drop 1 1/2 Tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake each sheet separately, 13-15 minutes or until centers spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.
To make the frosting, pulse cream cheese and butter in a food processor, scraping down sides with a spatula as needed, until smooth. Add powdered sugar and vanilla, and pulse until combined.
If making ahead, store cookies at room temperature and frosting in refrigerator. Frost cookies before serving.
Thursday, May 13, 2010
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
The next cookies I included were basic cake mix cookies. I made these last week as sandwich cookies with a cream cheese frosting filling and loved them. I thought they would work well for shipping (without the frosting) because they stayed moist for days.
Last, I included caramel corn. This stuff is addicting!
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn
- Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
- Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Sunday, March 14, 2010
Saturday, February 20, 2010
1 cup butter
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs (room temperature)
2 tsps vanilla extract
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup powdered sugar (or more as needed for rolling)
Preheat oven to 350. Line baking sheets with parchment paper. Place powdered sugar in shallow bowl.
In a large mixing bowl, cream together the butter and peanut butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the eggs and vanilla.
In a large bowl wisk together the flour, baking powder, baking soda and salt. Gently add to creamed mixture and mix until almost combined.
Chill dough for 10-20 minutes.
Roll tablespoonfuls of dough into balls. Genlty roll the dough balls into powdered sugar and place dough balls on parchment lined baking sheets. Carefully press down on each ball with a glass to flatten tops slightly.
Bake for 10-12 minutes in the preheated oven, or until top is crinkly and edges are set. Cool on sheet for 10 minutes and transfer to baking rack to finish cooling
Thursday, February 18, 2010
First, make a 9x13 pan of red velvet cake. Break it up with a fork and mix in about 1 cup of frosting. Set aside.
Not quite a heart inside, but you get the idea! Happy Valentine's Day!
Thursday, January 28, 2010
Chocolate Chip Cookie Dough Cupcakes
From Hello Baker
Chocolate Chip Cookies
Alton Brown’s “The Chewy”
(Recipe from Alton Brown)
- 2 sticks unsalted butter
- 2-1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1-1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1-1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
**The dough placed in the cupcakes MUST be frozen in order to produce that nice gooey cookie dough center. You DO NOT want the dough to actually bake into a cookie. Also remember to save some of the dough for your mini chocolate chip cookies to be used as decoration at the end!**
- Heat oven to 375 degrees F.
- Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
- Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
For the dough center: Place dough in the freezer until it is firm enough to be rolled up into nice little balls. Take dough out, roll them into whatever size you desire (mine were probably as large as How To Eat A Cupcake’s) and then place back into freezer until completely frozen (I believe I did this step the night before when I made the dough).
For cookies: Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Brown Sugar Cupcakes
(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)
- 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out milk and vanilla together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the milk/vanilla mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture.
- Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
- Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).
Cookie Dough Frosting
(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)
- 1-3/4 cups confectioners sugar
- 1/2 cup unsalted butter, chilled
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Eggless cookie dough (recipe below)
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
- Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
- At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!
Eggless Cookie Dough
(Recipe from How To Eat A Cupcake)
- 1/4 cup butter, softened
- 1/4 cup brown sugar, plus 2 tablespoons
- 2 teaspoons water
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (optional)
- Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
- Store in refrigerator until ready to use.
This is just a little summary of what you should have done:
- Make cookie dough balls and place them in the freezer until ready to be used.
- Insert a ball of cookie dough into each cupcake liner before baking.
- Mix vanilla buttercream frosting with eggless cookie dough to create cookie dough frosting.
- Allow cupcakes to cool, then pipe on cookie dough frosting.
- Decorate by sprinkling on mini chocolate chips and topping with a mini chocolate chip cookie.
I saw this recipe on Picky Palate and wanted to try it. She calls them "The Motherlode Layered Cookie Bars." There are 4 layers of different cookie dough. I found that the peanut butter layer was the strongest taste that came through after baking. Time consuming, but good and very rich!
- 1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick cooking oats
- Preheat oven to 350°F. Grease a 13 x 9-inch baking dish; set aside.
- In a medium bowl, combine flour, baking soda, salt and cinnamon.
- In another mixing bowl, combine butter, sugar, brown sugar, eggs and vanilla. With an electric mixer at medium speed, beat until light and fluffy. Gradually add flour mixture to the butter mixture to blend. Stir in oats and butterscotch chips; mix well.
- Spread batter into baking dish; bake for 20 to 25 minutes or until golden and set.