Tag Archives: Teaspoon

Super-Duper Yummy Conversion-Worthy Double Chocolate Chip Cookies

I know I’ve mentioned before how I’m just not a big chocolate person. I know, GASP! I guess I shouldn’t mention then how I’m also not a big frosting person (DOUBLE GASP!). But before you lose total faith in me, can I tell you something that will soothe your pain?

I think I’m being converted.

I mean, I’m still not a chocoholic, and I’m even less a frosting person (although cream cheese frosting is. the. best.), but baby steps, right?

And these cookies certainly are helping with the chocolate conversion. They’re not one bit light on the chocolate flavor, but man, I kind of love them.

Tell me they don’t look delicious. I dare you. Okay, admittedly maybe they aren’t going to win a prize for world’s most appealing cookie, but can you still admit they look superb?! And they taste divine. Bonus!

What was that? You want even more incentive to make these? How about the fact that they’re pretty darn easy. Don’t you love cookies because of that?!

Go! Make these for the people in your life who you’re trying to convert to chocoholics. And when you, yourself, gobble them up, I won’t tell anyone. ‘Cause really, they’re that good.

Super-Duper Yummy Conversion-Worthy Double Chocolate Chip Cookies

makes about 20 cookies…so you’ll probably want to double it!

(recipe highly altered from Picky Palette)

Cookies:

½ cup butter
½ cup white sugar
3/8 cup brown sugar
1 eggs
½ teaspoon vanilla
5/8 cups all-purpose flour

2/8 cups bread flour*
5/8 cups cocoa powder (I had a special extra dark on hand, but any kind will do!)
1 tsp. baking soda
1/8 teaspoon salt
3/4 cups chocolate chips

sea salt for sprinkling

Drizzle Topping (optional, but highly encouraged):

¼ cup chocolate chips (doesn’t have to be exact)

about ¼-½ teaspoon vegetable oil

In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add egg and vanilla and mix until well combined.

In another, small bowl, combine the flour, cocoa, baking soda and salt. Carefully add to the wet ingredients. Stir in chips.

Roll the dough into balls and place on cookie sheets. Sprinkle the tops with a bit of sea salt (don’t overdo it!). Bake in 350 degree (Fahrenheit) oven for about 10 minutes, until cookies look firm, but not overdone.

As soon as the cookies come out of the oven, put chocolate chips and oil in small, microwave-proof bowl. Melt in microwave until chocolate is just melted.

Using a fork, drizzle the chocolate over the cookies. Make it as artistic as you wish!

Transfer cookies to wire rack to cool completely, and then enjoy the chocolate bliss of these cookies!

*If you don’t have bread flour, don’t sweat it…just substitute by using entirely all-purpose (so 7/8 cup flour total).

Advertisements

Decadent Mosaic Brownie Cheesecake

Are you ready for this?

I don’t know if you are.

I mean, really.

It’s that good.

Seriously.

That good!

And the pictures do not do it justice…not even one bit. But hey, I’ll show you ’em anyway.

So what is this “Decadent Mosaic Brownie Cheesecake?” Well, let’s start with the base. It’s a super thick chocolate wafer crust, filled with cheesecake. But, in the cheesecake filling are 1-inch pieces of brownie. And really delicious brownie pieces, at that. Then, it’s topped with a super dark ganache. If your mouth isn’t watering, there’s something wrong with you.

Madison and Rob loved it. Needless to say, I did too. If you need a dessert to bring to an event this holiday season, look no further – this is the one. If you need a pick-me-up, look no further – this is the one. If you just want to bake, look no further – this is the one. Get the picture? This is a must-try dessert!

(As far as easiness goes, this isn’t a beginners’ recipe, but it’s not too, too difficult. It’s definitely on the more time-consuming side though. I somehow, in a way I’m not quite sure of, misread the amount of eggs in the brownies, and only put one in…when they came out of the oven, I realized my mistake and mixed in the other two and rebaked the brownies for 10 more minutes. They came out perfectly, luckily!)

Decadent Mosaic Brownie Cheesecake
Altered ever so slightly from Smitten Kitchen

Part One: One Bowl Brownies

4 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 3/4cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Preheat oven to 350°F. Grease 13-by-9-inch baking pan.

Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.

Refrigerate brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have extra brownies left over. Add cubes to cake batter as directed below.

Part Two: Crumb Crust

3 cups or 10 ounces chocolate wafers (you could use another chocolate cookie if you want)

10 tablespoons unsalted butter, melted
2/3 cup sugar

1/4 teaspoon teaspoon salt

In a food processor, blend the wafers until they are fine crumbs. Add the butter, sugar, and salt and mix well in the food processor. You may have to do the crust in two batches (if so, divide ingredients in half for each batch). Press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Part Three: Cheesecake

3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups brownie cubs (from recipe above)

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Part Four: Ganache Glaze

3 ounces bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 ounces butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar

Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan. With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Pumpkin Cookies with Salted Penuche (Caramel!) Frosting

I’m baaaaack (for an explanation on my absence, hop on over here!)!!! I can’t tell you how great it feels to be baking again! To be honest, I had planned to start my mini baking extravaganza tomorrow, but today saw a recipe I just had to try. So, naturally (as I’m sure many of you can relate to), I got right to whipping these up!

Penuche. Doesn’t it sound fancy! Don’t let it intimidate you though! But what exactly is a penuche? Well, it’s a type of caramel made with brown sugar and butter (and if you just saw the word “caramel” and freaked out a bit again…trust me…it’s not too tricky!). As I’ve told you many times before, and I’m sure you’ve gathered, I love salted caramel items. When I saw this frosting was a caramel flavor, I immediately realized that a sprinkling of sea salt on top would be just perfect…and what do you know? It was!

Take a look at the pictures. First up…fresh out of the oven!

Then, make some penuche!

Mmm, mmm, mmm! It’s addicting! Now, frost the cookies.

And you know these cookies would be delicious as is, but why not make them even more yummy? Add a sprinkling of sea salt!

Notes:

The Process: These were quick to whip up. The only issue one might have is with the penuche. As long as you watch the sugar and butter very carefully as to make sure it doesn’t burn, it should come out perfectly!

The Verdict: Mmmmmmmmmm. I love the traditional combo of pumpkin and cream cheese, but I’d never really had this flavor profile of pumpkin and caramel. Let me just say that this recipe will definitely be a keeper! Absolutely delicious! Madison adored them, and was puzzled as to why I didn’t make a bigger batch! Lesson to be learned: Make them, but make a lot!

Pumpkin Cookies with Salted Penuche (Caramel!) Frosting

Adapted from Daily Crave

Makes about 48 small cookies

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 2 cups confectioners’ sugar
  • Extra sea salt for sprinkling

Cookies:

Preheat the oven to 350F and grease cookie sheets. Sift together flour, baking soda, baking powder, cinnamon, and salt.  Set aside.  

In a separate bowl, cream together shortening, brown and white sugars.  Mix in pumpkin, egg, and vanilla. Add the dry flour mixture and combine.

Drop dough by heaping spoonfuls onto the prepared baking sheets and bake for about 10-14 minutes. Cool on wire racks.

Frosting:

In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil and then stir for about 1 minute while it thickens. Be careful not to let it burn at any point! Cool slightly, then stir in the milk little by little, and beat until smooth. Gradually add the confectioners’ sugar until frosting has reached desired consistency. Spread on cookies. Sprinkle a small dash of sea salt atop each cookie. Enjoy!

*Note: You can make bars instead of the cookies. To do so, pour the batter into a 9-inch-by-13-inch greased pan and bake for around 25-35 minutes.