Archives for posts with tag: Chocolate

I was asked to make some chocolate chip cookies and I figured I would just quickly pull up my blog and find one or two recipes, and to my surprise, I didn’t have a single plain chocolate chip cookie recipe posted! So I did some searching and found my new favorite chocolate chip cookie recipe! It’s not necessarily quick but they are well worth the effort. Enjoy!

Ingredients: 

  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips or chocolate chunks

Directions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.

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Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.

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Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.

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Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

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Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.

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Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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Anna (one of my former college roommates) and I made some ridiculously delicious cookies with just about everything you could want in a cookie: some cake mix, some chocolate chips, some sprinkles and of course, the baking essentials. These cookies were amazing and it was great to catch up with this awesome lady 🙂

P.S. the batter requires at least 2 hours in the fridge so just use that time to go grab some pizza like we did!

Ingredients: 

  • 1 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup yellow or vanilla boxed cake mix
  • 1/2 teaspoon baking soda
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips (we used a blend of white and semi-sweet chocolate chips)
  • 1/2 cup sprinkles

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Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

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Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

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Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

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Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

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Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won’t last that long!

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Craving something quick and easy? This recipe is filled with chocolate and peanut-buttery goodness!

Ingredients

  • 3/4 cup peanut butter (I used creamy)
  • 2 large eggs
  • 1 cup packed brown sugar
  • 2 cups all-purpose baking mix (Bisquick, for example)
  • 1 bag of M&Ms (I used regular)
  • Some chocolate chips to sprinkle on top before serving

Directions

Preheat oven to 325*F. Spray an 8-inch square pan with cooking spray. Combine peanut butter and eggs until well mixed and smooth. Add in brown sugar and stir until combined. Stir in baking mix until moistened (I used my hands because the spoon wasn’t cutting it for me–it is a very thick batter). Fold in M&Ms. Again, using my hands worked best for this step. Not all of the M&Ms stuck in the batter (or perhaps it would be more accurate to call it dough). I just shoved them in when I put it all in the pan. Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.

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These smelled so good I couldn’t even wait to try some before taking the picture!

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First snow day of 2015! After a huge craving for some hot cocoa, I found recipes for hot cocoa cupcakes and hot cocoa frosting! My sister and I had been planning on taking some snow-filled pictures and this was the perfect opportunity to do so! Enjoy the recipes, the snow and the pictures!

Ingredients

Cupcakes

  • 1 3/4 cup all purpose flour
  • 3/4 cup cocoa
  • 1 1/2 cup sugar
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 3/4 cup milk
  • 1/2 cup hot water

Frosting

  • 1/2 cup Hot Cocoa Mix
  • 1/3 cup hot water
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/2 pound powdered sugar

Directions

Preheat oven to 350 degrees and line cupcake tray with baking cups. Mix flour, cocoa, sugar, baking powder, baking soda, and salt in the bowl of your stand mixer until all of the dry ingredients are combined. Add eggs one at a time, mixing in between. Add milk, oil and vanilla and mix until combined. Turn mixer on low and slowly add hot water until incorporated. The batter will be very liquid.

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For ease of pouring, transfer batter to a large measuring cup and pour batter into baking cups about 2/3 full.

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Bake for about 16-18 minutes or until done. Remove and let cool.

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For the frosting, combine cocoa mix and water in large mixer bowl. Beat in butter and vanilla extract. Gradually beat in powdered sugar until smooth and creamy. Add more hot water if frosting is too thick.

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Here are my sister’s awesome pictures!

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Behind the scenes :p

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This recipe is for caramel lovers only! A whole bag of caramel goes into these bars and that’s what makes them so amazing! The chocolate and oat crunch just add to the caramel goodness so grab some friends and enjoy making and eating these together!

Ingredients

  • 3/4 cup butter, melted (1 1/2 stick; I use salted butter but unsalted may be used)
  • 3/ 4 cup light brown sugar, packed
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-rolled old fashioned oats
  • 1 tsp baking soda
  • pinch salt, optional and to taste
  • 35 caramel squares, unwrapped (I used Kraft Caramel Bits which are wrap-free (!) and you can use the entire bag)
  • 1/2 cup heavy cream
  • 1/2 tsp salt, optional and to taste, if you prefer salted caramel sauce
  • 1 cup (6 ounces) semi-sweet chocolate chips or chunks

Directions

Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds. Add the brown sugar, vanilla, and whisk until smooth. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.

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Bake for 10 minutes. While it bakes, make the caramel sauce.

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In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.

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After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.

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Slowly and evenly pour caramel sauce over the chocolate.

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Evenly crumble reserved oatmeal-brown sugar mixture over the top.

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Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.

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Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

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These brownies are SO easy to make and have SO much peanut butter! If you do not want so much peanut butter, just put less, but regardless these are delicious 🙂

Ingredients

  • 3/4 cup (185 grams) creamy peanut butter (do not use natural, runny peanut butter or powdered “peanut butter”)
  • 6 oz. low fat or fat free vanilla greek yogurt
  • 1/4 cup (60 ml) skim milk (or almond milk)
  • 1 large egg (or 2 egg whites)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (42 grams) unsweetened cocoa powder
  • 1/2 cup (40 grams) old-fashioned rolled oats

Directions

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.

Place all of the ingredients except for the peanut butter into a blender or food processor. For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.

Pour batter into prepared baking dish. Batter will be thin.

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Microwave peanut butter for about 30 seconds.

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Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)

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Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.

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Brownies will be extra fudgy, so be sure to wait until completely cooled. You can also put them in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into squares and enjoy!  Brownies stay fresh at room temperature for 2 days, and then can be stored in the refrigerator for up to 5 days after that. Brownies freeze well up to 2-3 months.

Another creative way to bake with ripe bananas! This recipe also has raspberries and chocolate chips and is light for those dieting days 🙂

Ingredients

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light or dark brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)
  • 1/2 cup (or less, depending on your taste) semi-sweet chocolate chips
  • 1 and 3/4 cups fresh raspberries

Directions

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Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray. Do not use cupcake liners, muffins will stick to liners. Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

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In a separate bowl, whisk the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can.

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Add the mashed banana, yogurt, and beaten egg.

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Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.

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Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired.

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Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

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Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

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For the past two years, my master’s program has delayed some of my BWF posts but just this past weekend I graduated! This starts a new transitional time for myself but also for BWF as I can bake and post a bit more and incorporate Vines into some of my posts. We made these delicious cupcakes this past weekend to celebrate and covered them with “graduation caps.” If your loved ones haven’t graduated yet, these are a quick and easy way to celebrate them in a very sweet way. Enjoy!

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar
  • 1 cup milk
  • 1/2 cup (1 stick) butter, softened
  • 2 teaspoons vanilla
  • 3 egg whites
  • 1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
  • 1 container (16 ounces) vanilla frosting

Directions

Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.

Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.

Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.

Frost cupcakes; garnish with additional crushed cookies.

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