Outrageous Chocolate Cookies

I haven’t been baking  like I used to.  I do bake when the grandkids come to visit.  Either I make cupcakes for them to frost and decorate or I make cookies.  They like some kind of chocolate cookie, either a chocolate chipper or a real chocolate cookie.  These cookies are filled with that wonderful ingredient and taste outrageously CHOCOLATE.

The parents monitor the amount the kids eat.  If you are a parent who are blessed with living parents, please let the kids indulge a bit with the grandma’s and grandpops or in our case, the Bubbys and Zaidys.  I am good and don’t say a word but these are bonding moments and memories for the little ones and they mean the world to us.

Outrageous Chocolate Cookies   From Martha Stewart Living Omnimedia (adapted)

Ingredients
  • 8 ounces semisweet chocolate, roughly chopped
  • 4 tablespoons margarine
  • 2/3 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup (packed) light-brown sugar
  • 1 teaspoon(s) vanilla extract
  • 8 ounces chocolate cut into chunks (small)

Directions

Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high-speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Using cookie scoop (teaspoon or tablespoon – baking time varies), drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers,9 – 12 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

These are yummy.

This may be linked to the following:   See Ya in the Gumbo      Mealtime Monday       Meatless Monday

Domino Cookies

Do you hear the knocking on the door?  Who could it be?  You weren’t expecting anyone?  Throw the kid’s mitt behind the chair, wipe off the table, hide the newspaper and smile.  Say, “Hi, Aunt Mary, what a surprise ……. and you brought the 6 kids.  How delightful?  Are you staying for a while?  You are?????? Oh. Um.  How wonderful.  Where did the children go?  No kids, get off of the dining room table……..”

After you have everyone seated, except for the two, climbing over the couch with their shoes on, and the little one, pulling off his diaper, you offer a snack.  Everyone is thrilled and the kids begin to chant, “Cookie, cookie, cookie, cookie”.  What do you do?

You pull an empty pie crust out of the freezer and leave it on the counter while you get the six-year-old off of the buffet.  Why is the 8-year-old cutting up your magazines?  That is Cooking Light ——-NO NO NO.  By the time, you get them seated, Aunt Mary is playing games on your computer and the kids are back to chanting, “Cookie.”

Brave you takes the children back to the kitchen and tell them they can use your cookie cutters.  Fortunately, the older daughter seems to know what she is doing and she even rolls out the pie crust dough and starts to cut out stars and circles.  You get the chocolate chips, the cookie sheet and parchment paper and leave her, in charge, while you go in the closet, and cry.

When you emerge, you see wonderful domino cookies, made in a jiffy and yummy to taste.

Ingredients

One pie crust

chocolate chips

cinnamon sugar – optional

What to do:

Preheat oven to 400 degrees.

Roll out the dough.

Cut out shapes with cookie cutter.

Place chips in pattern, you desire.

Bake at 400 degrees F, checking at 5 minutes.  I made a few batches, some were ready at 5 minutes, others need an extra minute or 2.  I would check at 5 minutes and if they have browned slightly on the bottom, remove from oven.

Cool for a few minutes.  I took mine off  right away and they stayed intact.  I sprinkled a little cinnamon sugar on top of the cookies, when I put the chocolate chips on.;

Eat every crumb.

I hope that Emily, John, Major, Leah, Sam and Penny are happy with their cookies and have gone home and given you some peace.  You should wake up Aunt Mary so she can catch up with the children.

This is linked to Sweet and Simple Sunday      What Makes you Say Mmmm?    Gallery of Favorites    Hearth and Soul    A Little Birdie Told Me

Candy Filled Brownies

I have been reading many recipes with candy in cookies, brownies or cake.  I have made cookies with candy lentils and they were cute but not the same as, chocolate in chocolate.  I had chocolate fudge candies in the house that I certainly should not eat, plus the man of the house does not like chocolate, so I baked the brownies.  You would think, I would be smarter.  Now, instead of indulging on the candies, I was eating the brownies and the candy.  No, I did not eat them all.

The candy adds a wonderful burst of flavor to the brownie. Suddenly, my mouth was filled with a wonderful sweet taste—-like chocolate fudge, melted.  Of course, that is what it is but who expected this?  Delicious does not have enough meaning for these.  The candy leaves pocket of rich chocolate throughout the brownies and when you get one of these pockets and there are about 30 of them in an 8 x 8 square tin of brownies, you get that special smooth taste.

Candy Filled Brownies

Ingredients

spray cooking oil

1 1/2 cups sugar

3/4 cup melted margarine

2 teaspoons pure vanilla extract ( I love vanilla.)

2 eggs

1 teaspoon  milk

3/4 cup gluten-free flour mix (3 parts brown rice flour, 1 part potato starch, 1/3 part  tapioca flour )

1/2 cup cocoa

1/4 teaspoon salt

6  fudge squares, cut into small pieces

Instructions

Spray an   8 inch square pan with cooking oil  and set aside. Preheat oven to 350 degrees F.

Using a mixer, cream together the melted margarine and sugar until smooth. Add the eggs one at a time, beating for 1 minute after each addition. Then add the vanilla and milk.

Combine the dry ingredients in a separate bowl.  Add the liquid  ingredients to this bowl.

Add the pieces of candy and just stir to combine.

Pour batter into the pan and bake 30-35 minutes.

Cool completely. Cut into squares.

This is linked to  Tuesday’s Tasty Tidbits   Mrs. Fox’s Sweets Party      Crazy Sweet Tuesdays      Muffin Top Blog Hop   Scrumptious Sunday

World Peace Cookies —- Dorie Greenspan

This is a delicious cookie that caused me to “pull my hair out”.  Keep in mind, I said it is delicious.  The dough was difficult to work with.  It did not hold together well and often cracked, when sliced.  Dorie suggested, simply pushing them back together, and I did, hoping against hope, I would have something edible.

The first batch did not fare well and crumbled into delicious pieces and crumbs.  No problem with waste.  I nibbled as I attacked the second batch.  This is a no-egg cookie and I was just about to throw one into the mix when I discussed the topic with myself.  I asked why should I put in an egg if Dorie didn’t.  It will work and while I repeated that mantra over and over, I sliced the next batch of cold cookie dough.  Such care, I took with these gems and then I broke away from Dorie and took each piece of dough and squished it together into a ball which I flattened and imitated the look, the best I could.  I needed Dorie, standing behind me, at that moment.  I was sure, nothing good would come out of this, but it did and IT was the most delicious chocolate cookie.  These were not shaped correctly but I am taking bets, they tasted just like they should.

For me, this was a great success and once,  I discover how to make them look good, I will be glad to serve them to guests.

World Peace Cookies    from Baking from My Home to Yours by Dorie Greenspan

Ingredients

1¼ cups all-purpose flour
⅓ cups unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons margarine, at room temperature
⅔ cup (packed) light brown sugar
¼ cup sugar
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips or a generous ¾ cup store-bought mini chocolate chips

Method

Sift the flour, cocoa and baking soda together.

Working with a stand mixer,  beat the butter on medium speed until soft and creamy.  Add both sugars, salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer.  Pour in the dry ingredients.  On low speed, mix for about a minute, just until the flour disappears into the dough— for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly.  Toss in the chocolate pieces, and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divid it in half.  Working with one half at a time, shape the dough into logs that are 1½ inches in diameter.  Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.  

Line two baking sheets with parchment. 

Using a sharp thin knife, slice the logs into rounds that are ½-inch thick.  (The rounds are likely to crack as you’re cutting them— don’t be concerned, just squeeze the bits back onto each cookie.)  Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be.  Transfer the baking sheet to a cooling rack .

Crazy Sweet Tuesdays    Sweet Temptations    Mrs. Fox’s Sweets   Tea Party Tuesdays   Totally Tasty Tuesdays (Mandy’s Recipe Box),

 Talent Show Tuesday (Chef in Training), Trick or Treat Tuesday (Inside BruCrew Life), Crazy Sweet Tuesday

Brownie Cupcakes

I have been doing a lot of baking and trying to keep it varied.  I am baking for my class and one boy asked me to make cupcakes and brownies.  I solved the problem by making these.  I think, he will be happier with the best of two worlds.

Brownie Cupcakes: adapted from Joy of Baking

4 ounces bittersweet chocolate, shredded

2 cups margarine, cut into pieces

1 1/4 cup sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup flour

1/4 teaspoon salt

Preheat oven to 325 degrees F  and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.

Melt the shredded chocolate and margarine  in microwave. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Then stir  in the sugar.  Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.

Evenly divide the batter between the muffin cups.

Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack.

Makes 12 cupcakes.

For the frosting recipe, go to Joy’s site.

This is linked to the Hearth and Soul Hop         Sweet Treats Thursdays    This Week’s Cravings

Chocolate Chunk Cookies with Measles

I have been doing a lot of baking and I decided to share with you a cookie that is either a success or failure.  I don’t know what to call it but I do know that I love to eat these.  When I say, I am going to share this with you, that is a lie, an absolute lie.  I am not going to give you the recipe or even tell you whose recipe, it is.  No, I am not selfish.  You should know better than that.  I am, actually, embarrassed.

I can’t figure out, what I did wrong, with this recipe.  I followed the directions as presented except for using all dark chocolate rather than half milk chocolate and half dark chocolate.  I can’t imagine that making my chocolate act as it did.  I even put the chocolate through a strained to get rid of the small pieces.  In the baking book, I used, there were luscious pieces of chocolate sticking out of the cookies and you will see mine just melted into the cookie and almost turned these into completely chocolate cookies.  As I said, they taste terrific.  Chocolate is chocolate and it tastes good.

I welcome suggestions as to what I have done wrong.  I am going to make these again and no matter how they turn out, it is my plan to share where they come from, with you.  In the meanwhile, this will be my secret.

I leave you with the question – have you ever been afraid that the author of the cookbook will come upon your recipe?  In this case, I am petrified.

This is linked to Sweet Indulgences Sundays     A Themed Baker’s Sunday

Fat Witch Brownies

Are you overcome with desire for ………. creamy corn, fried chicken, mac and cheese, chocolate chip cookies or brownies.  If you don’t tell my husband, I have been known to be overcome with a great wanting for brownies.  That happened the other day and I knew, I had no choice, no willpower, only a craving for brownies, not just brownies but rich brownies.

I looked around on several blogs, looking for the right brownie and I saw this one, on a few different blogs.  The photos, on each blog, showed a brownie with a dark and rich inside.  That was it.  I was making Fat Witch Brownies from the book, Fat With Brownies and Bars.

I did make a few changes.  I substituted margarine and canola oil for the butter.  (1 stick margarine and 6 tablespoons oil).  I could not use all that margarine.

Fat Witch Brownies

Source:  Fat Witch Brownies

Ingredients:
1/2 cup + 2 Tbsp. bittersweet chocolate chips                                                                                                                                                                                                                6 tablespoons canola oil

1 stick margarine
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup + 2 tablespoons flour
pinch of salt

Instructions:
1.  Grease 9×9-inch baking pan with butter.  Dust with flour and tap out the excess.
2.  Melt margarine and chocolate in a small saucepan over low heat, stirring frequently. Add oil and set aside to cool.
3.  Cream sugar, eggs and vanilla together.  Add cooled chocolate mixture and mix until well-blended.
4.  Measure flour and salt and then sift together directly into the chocolate mixture.  Mix batter gently until well combined and no trace of the dry ingredients remains.
5.  At this point, if desired, stir in any extras like walnuts.
6.  Spread batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it. (Mine took longer, I put it back 5 times for 4 minutes each time so total, it was over   50 minutes.  Maybe, that is because of the oil.)
7.  Remove from oven and cool on rack for 1 hour.  Cut just before serving.

Makes 12 to 16 brownies

This is linked to  Tuesday’s Tasty Tidbits     Crazy for Crust      Lady Behind the Curtain           Chef in Training       Bake With Bizzy     Sweet Treats Thursday       Sweets for Saturday     Show Your Stuff    Sweet Indulgences Sundays

4 C Cookies – chocolate, cinnamon, coffee and caramel

I told a friend, I would make cookies for her daughter’s engagement party.  I don’t make fancy, frosted cookies so I debated what I should make.  I have been looking at old recipes that we liked.  This is one of them.  My guess is that most people can’t turn down a good chocolate cookie.  I used both caramel and chocolate chips plus coffee and cinnamon, in the cookies.

I found this on King Arthur’s Flour.  I am always successful there.  Try their chocolate chip cookies and brownies.  

Double Dark Mocha Drops (Slightly adapted)

  • 1/2 cup melted margarine

  • 1/3 cup granulated sugar

  • 1/4 cup light brown sugar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon instant coffee

  • 1 teaspoon ground cinnamon

  • 1  egg

  • 1 teaspoon pure vanilla extract

  • 1/4 cup Dutch Dark Cocoa

  • 1 1/4 cups all-purpose flour

  • 2 cups chips: caramel and chocolate (I had more chocolate than caramel, only about 1/2 cup caramel)

    Directions

1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) Combine the melted butter, sugars, baking soda, salt, espresso powder, and cinnamon in a mixing bowl.

3) Beat until the mixture is smooth.

4) Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that’s OK.

5) Beat in the cocoa.

6) Add the flour, beating slowly to combine.

7) Add the chips, mixing until they’re well-distributed.

8) Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1″ apart.

9) Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it’ll fall apart.

10) Allow the cookies to cool right on the baking sheet.

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Maple Butter Blondie Dessert

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There was a time that everyone called for brownies………well, they still do.  We also hear the cheers for Blondies and I believe they are as beloved as Brownies.

Funny, as a child, it was not brownies that I asked for.  It was eclaires filled with a rich custard.  Cream filled cookies was second and Mallowmars was third.

Maple Butter Blondie Dessert (Applebee’s) adapted from Food.com
Ingredients:

1 1/2 cups Flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 sticks margarine  
1 1/2 cups packed  brown sugar
2  eggs
1 1/2 teaspoons vanilla
1/2 cup white  chocolate chips
1/2 cup butterscotch chips
1 cup chopped pecans

Maple Sauce - 1 1/3 cups sugar, 1 cup whipping cream, 2/3 cup margarine, 2 teaspoons maple flavoring

Method:

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.

In the mixer, blend margarine and brown sugar. Sift flour into a bowl.

Add baking powder, flour , baking powder, salt, vanilla and eggs. Set aside.

Mix in flour .

Mix in chips and nuts.

Bake at 350 degrees for  25 minutes.  Top should be firm when you touch the center.

For sauce:  Combine ingredients in a small saucepan and bring to a boil.  Cover for 3 minutes and remove from heat and add maple flavoring.

While warm,  cut in twelve pieces.

Place Blondie on plate.  Top with ice cream and then with sauce.  Sprinkle with additional chopped nuts. Yummy delicious.  (I skipped the nuts.)

T his is linked to Sweets for Saturday       Sweet Treat Thursday

CookbookSundays

 

Cinnamon Expresso Chocolate Chip Cookies

I host the annual Chanukah party at my home.  If I start baking now, I will be all set, come Chanukah.  I like to make one gushy chocolate dessert, cookies and more cookies and some kind of cake.  I am starting with the cookies.  They freeze well and go quickly and I can munch on them and tell you how good they are.

When I spotted this cookie in Bon Appetit, I liked it because it only had brown sugar which makes a superior chocolate chip cookie in my opinion.  It also used lots of chips and I love cookies filled with other flavors.  I used butterscotch and chocolate and was tempted to add caramel but I thought that might be overkill.  This is not a good cookie. It is a great cookie, at least warm.

I have a feeling, I am like many others who no matter how many different cookies, I make, I like chocolate chip the best.  Tonight, that was proven again,  to me.  There is a reason to like them best if they are chewy and a little soft and ooze chocolate chips.

Cinnamon Expresso Chocolate Chip Cookies  (adapted from my Bon Appetit cookbook)

Secret Recipe Club Cookie Party

Ingredients:

Yield:  48  cookies   (Actually I got about ten more than the 4 dozen.)

Ingredients

  • 2 1/4 cups flour

  • 1 tablespoon ground cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups packed light brown sugar

    2 sticks margarine, room temperature

  • 1 large egg

  • 2 teaspoons instant coffee

  • 2 teaspoons pure vanilla extract

  • 2 cups semi-sweet chocolate chips 

  • 1 cup butterscotch chips

Directions:

  1. Preheat oven to 350°F.

  2. Place parchment on two cookie sheets.

  3. Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.

  4. Using electric mixer, beat sugar, butter, egg, coffee, and vanilla extract in large bowl until well blended.5

  5. Beat in dry ingredients.

  6. Stir in all chocolate chips and butterscotch chips.

  7. Drop dough by rounded teaspoons onto prepared sheets, spacing 2 inches apart (do not flatten dough).

  8. Bake cookies until brown on top but still slightly soft to touch, about 9 minutes.

  9. Cool on sheets.

 I found this online here.

Sweet Tooth Friday                 All the Small Stuff