Chocolate chip cookie

Ingredients:

• 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
• 3/4 cup (150 grams) light brown sugar, loosely packed
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 cup (180 grams) 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. 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. 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 for 2 hours, or up to 3 days. Chilling is mandatory.

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

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

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

*Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.  

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Chocolate & Nut Butter Bites

Sweet satisfaction in seconds!

INGREDIENTS

• 8 1/4-ounce squares bittersweet chocolate
• 4 teaspoons almond, cashew or pistachio butter
• 
  

PREPARATION

1. Top each chocolate square with 1/2 teaspoon nut butter of your choice (almond, cashew, pistachio).

NUTRITION

Per serving: 79 calories; 6 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 9 g carbohydrates; 6 g added sugars; 1 g protein; 1 g fiber; 12 mg sodium; 20 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 1 fat

Nutrition Note: What you get: Magnesium, copper, chromium.

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Peanut Butter & Pretzel Truffles

INGREDIENTS

• 1/2 cup crunchy natural peanut butter
• 1/4 cup finely chopped salted pretzels
• 1/2 cup milk chocolate chips, melted

PREPARATION

1. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

TIPS & NOTES

• Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.

• Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

NUTRITION

Per truffle: 64 calories; 4 g fat ( 1 g sat , 2 g mono ); 1 mg cholesterol; 5 g carbohydrates; 2 g added sugars; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium.

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Flourless Chocolate Cake

Ingredients:

16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) 

1 cup organic light brown sugar, packed 

1/2 cup organic white cane sugar 

3/4 cup very hot strong coffee (or use espresso powder in very hot water) 

2 sticks unsalted butter, room temperature, cut into pieces 

2 tablespoons unsweetened organic cocoa powder 

8 large organic free-range eggs, at room temperature 

1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Instructions:

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil. 

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy. 

*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan.  

Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 12 to 15 slices

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Chocolate and Peanut Butter Parfaits

For the chocolate base:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons Dutch-processed cocoa
1 tablespoon cornstarch
1 teaspoon vanilla
1 egg yolk
1 tablespoon butter
1 ounce bittersweet chocolate, chopped

For the peanut butter base:
1 cups milk, 2% or higher
1/4 cup sugar
1 tablespoon cornstarch
1 egg yolk
3 tablespoons peanut butter
1 teaspoons vanilla
1 tablespoons butter

For the whipped cream:
1 teaspoon powdered gelatin
2 tablespoons cold water
1 pint (2 cups) heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla

 

In a medium sauce pan combine the milk, sugar, cocoa powder, cornstarch, and egg yolk.  Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.  Remove from the heat and add the vanilla, butter and chopped chocolate and stir until melted.  Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

In a medium sauce pan combine the milk, sugar, peanut butter, cornstarch, and egg yolk.  Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.  Remove from the heat and add the vanilla and butter, and stir until melted.  Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

Next, prepare the whipped cream.  Pour the gelatin into the cold water and allow to stand for five minutes, or until completely bloomed.  Heat for five seconds in the microwave, making sure it is melted, and cool to room temperature.  Pour the cold cream into the bowl of a stand mixer.  Add the powdered sugar and vanilla.  Whisk on medium low speed until the sugar is blended then increase the speed to medium high.  When the cream is softly whipped pour in the cooled gelatin.  Whip until the cream forms medium peaks.  Chill for thirty minutes, covered, in the refrigerator.

Gently stir both the chocolate and peanut butter bases until smooth.  Add 1/3 of the whipped cream to each base and fold until the mixtures are uniform in color.

Fill three piping bags with the peanut butter mousse, the chocolate mousse, and the whipped cream.  Pipe the mousse into your serving dishes/glasses in alternating layers, starting with chocolate and ending with whipped cream.  Chill the parfaits for at least two hours before serving. 

Source: http://www.evilshenanigans.com/2010/10/short-rib-sandwiches-sweet-potato-chips-chocolate-peanut-butter-parfaits-and-blood-orange-and-ginger-sparkler/

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Refrigerator Bakery Brownies

These brownies are best enjoyed chilled, like their real-life bakery cousins. Seriously though, who can wait for brownies to cool before eating one? Enjoy one gooey and delicious right after frosting, then tuck them away in the refrigerator for the next day. The frosting will firm up and the flavors will develop.

Here you can see a brownie freshly frosted. It is still dense but the frosting is soft and melty. Totally edible. Of course you don’t have to frost the brownies at all, but may I ask what’s wrong with you?

Many people use instant coffee or espresso to bump up the chocolate flavor in desserts. If you are one such person, add a pinch of either to the frosting when adding the vanilla. I for one don’t like the taste of coffee (even if you say it can’t be tasted in desserts – I can taste it) and would rather not add the caffeine jolt to an already loaded chocolate brownie.

Ingredients

For the brownies:

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) butter

3 ounces unsweetened chocolate

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 large egg yolk

1 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips

For the frosting:

1 cup semisweet chocolate chips

4 tablespoons butter

1 teaspoon pure vanilla extract

1 pinch salt

1/2 cup powdered sugar

1-2 tablespoons milk

Preheat the oven to 350ºF and place a rack in the upper third of the oven. Grease and flour an 8 inch square baking pan and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a medium saucepan, bring 2 inches of water to a boil. In a medium, heatproof bowl, add butter and unsweetened chocolate. Place the bowl ore, but not touching, the simmering water and allow to melt, stirring occasionally to incorporate. Once the butter and chocolate have melted, remove the bowl from the simmering pot and whisk in the brown and granulated sugar. Whisk in the egg, yolk, and vanilla. Add the flour mixture all at once and fold into the chocolate mixture with a spatula until well incorporated. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging. Remove from the oven and allow to cool completely before frosting.

To prepare the frosting, place chocolate chips and butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Whisk in the vanilla and salt, then stir in the powdered sugar. Add the milk a few drops at a time, whisking briskly, until the frosting is smooth and shiny. Spread immediately on the cooled brownies. Refrigerate until the frosting is set and you are ready to serve. Brownies will keep wrapped tightly in plastic wrap for up to 5 days.

Source: http://www.theliveinkitchen.com/2013/05/10/refrigerator-bakery-brownies/

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Chocolate bar cake

Prep time: 30 min

Cooking time:25 minServes: 6-8

Ingredients

Sponge cake:
• 3 eggs room temperature, medium size
• 75 sugar (1/3 cup)
• 40 ml vegetable oil (1/5 cup)
• 75 g flour (2/3 cup)
• 1 tsp baking powder
Whipped cream:
• 125 ml whipping cream, very cold (1/2 cup)
• 1 tbs sugar
Chocolate frosting (two ways):
First option (hard chocolate cover)
• 350 g dark chocolate (12 oz)
Second option (fudgy chocolate cover)
• 200 ml heavy cream (4/5 cup)
• 50 g butter (3,5 tbs)
• 250 g dark chocolate (9 oz)
Equipment:
• This mold

Directions

1. Start by making the cake. Preheat oven to 180 º C (350º F) and grease the mold (I used cake release spray). Place eggs and sugar in a medium bowl, and beat on high speed until thick and pale.
2. Beat in the oil
3. By hand, stir in the sifted flour and baking powder, and mix well
4. Pour the mixture in the mold (fill 3/4 capacity) and bake for 20-25 minutes. Remove from the oven, let it cool for about 15 minutes, and then unmold carefully and let cool completely.
5. Then prepare whipped cream to fill the cake. In a bowl, place cream (very cold) and sugar, and beat until light and fluffy.
6. Slice cake in two, and fill with the whipped cream. Then choose if you want a crunchy chocolate frosting, or a smoother one
7. For a hard chocolate cover, choose “first option” ingredients.
8. Clean the mold we used for baking the cake. Melt chopped chocolate (using a double boiler or the microwave)
9. Pour it in the mold, until the bottom of the mold is completely covered with chocolate. Cut off the borders of the cake using a sharp knife, and place it inside the mould. Then fill the mold completely with chocolate, and place in the fridge for a couple of hours to set. Once set, remove the mold from the refrigerator, and unmold
   carefully
10. For a creamier chocolate cover, choose the “second option” ingredients. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved.
11. Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Place in the fridge for a couple of hours to set

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Oatmeal Chocolate Chip Cookie Cereal

Cookie Cereal

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 5 cups of cookie cereal

Ingredients

• 1/2 cup coconut oil (you can swap softened butter if you'd prefer)
• 1/8 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/4 cups white whole wheat flour or whole wheat pastry flour
• 3/4 cup old fashion oatmeal
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 - 3/4 cup mini chocolate chips

Instructions

1. Combine the whole wheat flour, baking soda and salt in small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy, about 3 to 5 minutes. Add the egg and beat well. Gradually beat in the flour mixture. Stir in the mini chocolate chips. Divide the dough in half and turn each dough out onto a large piece of plastic wrap or wax paper and form a very long and thin log with it, about 2 feet in length and about 1 inch in diameter. Seal up the bundle, roll it back and forth a couple times to smooth it out so one side isn't flat from resting on the counter, and place it in the freezer to chill for about 15-20 minutes. You just need the dough to firm up a bit so it is easier to roll into a bunch of little balls.
2. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats.
3. Remove the logs and using a sharp knife slice 1/2 inch slices of dough. If you prefer flatten cookies you can simply place the rounds of dough on the prepared baking sheets. If you want a rounder cookie (this is what I did for most of mine) roll the sliced cookie dough between your hands to make a small ball and place on the the prepared baking sheet.
4. Bake for 5 to 6 minutes. Allow to cool completely before storing in an airtight container. Seve over milk, yogurt or eat by the handful!

Really, it brings out the inner kid inside you – so fun!

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