Cookie Dough Brownies : Take-Two

A few months ago, we made Gluten Free Cookie Dough Brownies:  http://wp.me/p3nMNw-4H . Today we decided to make it again, but this time as the classic flour version.A few notes on the recipe: we added dark chocolate chips to the brownies for extra chocolatey-ness. Also, we found that the cookie dough was very dense, so we added two tablespoons of milk to make it more spreadable.

Brownie Recipe from http://allrecipes.com/recipe/best-brownies/ :

Ingredients:

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Cookie Dough Recipe from  http://www.diettaste.com/desserts/eggless-cookie-dough.html#sthash.RZMN69cF.dpuf :

  • 1 cup flour
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips

Directions:

First heat the flour on medium heat until it turns slightly tan. Once flour changes color, place in a separate bowl and add all other ingredients.
Once the brownies cooled, spread the cookie dough on top and serve!
  • 1 cup flour
  • 1/4 cup butter (or vegan margarine or nut butter)
  • 3/4 cup brown sugar (or ¼ cup brown sugar + sweetener equal to ½ cup sugar)
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips

– See more at: http://www.diettaste.com/desserts/eggless-cookie-dough.html#sthash.RZMN69cF.dpuf

  • 1 cup flour
  • 1/4 cup butter (or vegan margarine or nut butter)
  • 3/4 cup brown sugar (or ¼ cup brown sugar + sweetener equal to ½ cup sugar)
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips

– See more at: http://www.diettaste.com/desserts/eggless-cookie-dough.html#sthash.RZMN69cF.dpuf

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Perfect Party Cupcakes

I made these Marbled Cupcakes for a birthday party about a week ago, and to say they were a hit is an understatement! The vanilla and chocolate blend was perfect and the strawberry frosting gave the cupcakes a nice fruity touch (without being too sugary). I used a 1M tip to decorate them, but feel free to get creative and experiment!

Ingredients for Cupcakes (modified from The Steamy Kitchen ) :

  • 4 oz. chocolate chips
  • 8 tbsp. canola oil
  • 1/2 cup milk
  • 1 cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt

Ingredients for Frosting (modified from All Recipes  ):

  • 1 cup fresh strawberries
  • 1 cup butter
  • 1 1/2 – 2 cups powdered sugar
  • 1 tsp. vanilla extract

Method:

First melt together the chocolate chips and 2 tbsp. of the canola oil; set aside. Combine the rest of the oil, milk, sugar, eggs and vanilla extract in a bowl. In a separate bowl mix together the flour, baking powder, and salt. Slowly add the flour mixture into the liquid mixture, mixing well.

Separate the mixture into two halves. In one half pour the chocolate mixture and stir until combined.

In cupcake liners, spoon the mixture into each liner, alternating between the vanilla and chocolate mixture. Take a toothpick and gently stir to make the cupcakes marbled. Bake at 350F for about 25 minutes.

To make the frosting, place the strawberries in a blender and blend until smooth. Pour the strawberry puree into a saucepan and, stirring often, bring to a boil over medium heat. Once the puree has been reduced by half, remove from the heat and cool.

While the puree is cooling, beat the butter until light and fluffy. Add about 1 cup of the powdered sugar and blend together. Then add 2-3 tbsp. of the strawberry puree and the vanilla extract and beat until combine. Add the rest of the sugar and, depending on the consistency you want, you may need to add more of the puree. Refrigerate until use.

Once the cupcakes have completely cooled, frost them in anyway you desire!

Toll House Cookies

Admit it. We’ve all tasted those amazing Toll House Cookies and, no matter what recipe we’ve tried, have never been able to quite replicate them without heading to the store and buying the pre-made cookie dough.

As I was flipping through the pages of The Ultimate Cookie Book by Catherine Atkinson, I saw it. This had to be it. Golden brown and soft yet crispy on the edges. And then I saw the recipe name: Toll House Cookies. My search for the perfect chocolate chip cookie had ended. And your search ends here as well.

Ingredients:

  • 1/2 cup butter, diced
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 cup flour
  • 1/2 tsp. baking soda
  • salt
  • 1/2-3/4 cup chocolate chips

Method:

First beat together the butter and sugar with an electric mixer. In a separate bowl, mix together the eggs and vanilla extract. Slowly add the egg mixture into the butter and sugar, beating on a low speed. Sift together the flour, baking soda and a dash of salt before stirring into the liquid mixture. Add in the chocolate chips and stir until combined.

Take small spoons of the dough (about 2 tsp.) and shape into a ball. Place the balls on a baking sheet. Bake the cookies at 350F for 10-15 minutes, until golden. Cool for 5-10 minutes before enjoying these dream-like cookies.

Chocolate Whirls

These bite sized treats are chocolatey goodness surrounded in a whirl of puff pastry. Paired with a glass of milk, the chocolate whirls make a scrumptiously light dessert! This recipe was inspired from the “Chocolate Whirls” in The Ultimate Cookie Book by Catherine Atkinson.

Ingredients:

  • 1/3 cup superfine sugar
  • 6 tbsp cocoa powder
  • 2 eggs
  • 1 lb 2 oz puff pastry
  • 2 tbsp softened butter
  • golden raisins (to taste)

Method:

First mix the sugar, cocoa powder, and eggs together until smooth. Next, spread the softened butter over each puff pastry  sheet until evenly distributed, then cover with the chocolate mixture. Sprinkle desired amount of raisins over the pastry. Roll the dough into a scroll shape then cut into sections about an inch wide. Place on a baking sheet and put in the oven at 425F for 10-15 minutes. Once the Whirls are cooled, lightly dust them with powdered sugar.

Makes about 20 Whirls

Hershey’s “Perfectly Chocolate” Cake

This Hershey’s chocolate cake recipe is both classic and mouth-watering.

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

*Instead of using frosting for the cake, try smothering it in melted dark chocolate!

Truffles

Truffles

Truffles from a store in Switzerland!Sadly the store was closed when we walked by 😦 They looked (and still look) so delicious!

Chocolate-Coconut Scones

Chocolate-Coconut Scones

Chocolate-Coconut Scones from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace. (You can get the recipe book online or at a bookstore. Trust us when we say you won’t regret getting it!)Follow the recipe and enjoy these moist cookies!

We made a simple chocolate sauce for the top of the cookie. To make it, just melt a handful of chocolate chips, a little bit of butter, and a few drops of water to get the consistency desired. You can sprinkle coconut flakes on top of the chocolate sauce if you want to.

Toasted Marshmallow Cookies and Cream Milkshakes

Toasted Marshmallow Cookies and Cream Milkshakes

Today we made Toasted Marshmallow Cookies and Cream Milkshakes! We got the recipe off of the PickyPalate.com

http://picky-palate.com/2013/02/15/toasted-marshmallow-cookies-and-cream-milkshake/

It tasted great and also was gluten free because we used Glutino oreos!

Nutella

Nutella

Nutella: perfect for bread, fruit, hot chocolate, and just about everything else! For a quick and easy recipe using Nutella, check out our post “Nutella Brownies!”

Nutella Brownies

Nutella Brownies

To make these Nutella Brownies, we used the recipe from Nutella: les 30 recettes culte and adjusted it just a bit.

Ingredients:
150g butter
100g Nutella
100g dark chocolate
3 eggs
100g sugar
2 packets of vanilla sugar
100g flour
1 tsp. baking power
chocolate chips (optional)

Method:
First, preheat the oven to 390F. Then butter a medium-sized pan. Melt the butter in a small pot, then add the Nutella and mix well. Remove the pot from the stove and add the dark chocolate. Mix well. In a separate bowl, beat the eggs, sugar, and vanilla sugar until light and fluffy.  Slowly add the chocolate mix, flour, and baking powder. If you want to, you can add about a handful of chocolate chips. Mix the batter gently until just combined. Bake for about 20 minutes and enjoy with a glass of milk!