Tag Archives: Chocolate

Kitchen Sink Cookies

Hubby declared these the best-ever batch of kitchen sink cookies. I don’t think I’ve ever received compliments from so many people on a cookie before.

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
1/2 cup milk chocolate chips
1 cup white chocolate chips
1 block coarsely chopped milk cooking chocolate
1 cup mini M&M’s
3/4 cup butterscotch chips

Directions

  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, butterscotch chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes (10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

1 Comment

Filed under Uncategorized

Brownies

Tonight’s dinner was American themed – barbecue pulled chicken, fries and coleslaw. And I conveniently had some spare brownies from the batch I made for hubby to take to Monday Night Football (MNF) tomorrow night.

Apparently, these brownies were endorsed by Oprah. Everything I’ve made from the Baked cookbook has been great.  These brownies are also great, except unfortunately a little salty. I rarely use the full amount of salt in any recipe but today I did and now regret it. Sorry about that, MNF guys! The brownies are otherwise delicious and are dense and fudgy in texture. I think my usual recipe (Donna Hay) is even fudgier than these, but I do tend to undercook them a little to make sure of that. These brownies baked for 30 minutes, as suggested. I used Nestle Plaistowe 70% Cocoa Dark Chocolate and Van Houten Cacao Poeder (cocoa powder). I didn’t use the espresso powder, as I didn’t have any in the cupboard and couldn’t justify buying some just to use a teaspoon in these brownies.

The recipe is floating around the web but here is a link to one site that has posted all of it, complete with hints from the authors.

4 Comments

Filed under Uncategorized

Soft Chocolate Chip Cookies

More cakey than chewy but definitely soft. Not as cakey as whoopie pie, but similar. I used milk and white chocolate chips.


Soft Chocolate Chip Cookies
By Martha Stewart

Ingredients

Makes about 2 dozen

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter, room temperature (This is US tablespoons so 100 grams)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons sour cream
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup milk-chocolate chips

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

2 Comments

Filed under Uncategorized

Homemade Oreos

This is one of my most favourite recipes. From Smitten Kitchen. I made these for a Sydney 4th of July cookout.

2 Comments

Filed under Uncategorized

Chocolate and Coconut Slice

Tips: Eat these at room temperature. Don’t overbake the filing and don’t make it too thick. My slice was a little too tall to get my mouth around comfortably. But I stuck with it and ate some. Actually lots.

Chocolate and Coconut Slice
From Good Taste Sept 2007

Ingredients

  • Melted butter, to grease
  • 80g dark cooking chocolate, coarsely chopped
  • 80g butter, at room temperature, chopped
  • 70g (1/3 cup) caster sugar
  • 1 egg, lightly whisked
  • 150g (1 cup) plain flour
  • 2 tbs cocoa powder

Coconut filling

  • 1 x 225g pkt shredded coconut
  • 1 x 395g can sweetened condensed milk
  • 2 eggs, lightly whisked

Chocolate topping

  • 100g butter, chopped
  • 300g dark cooking chocolate, coarsely chopped

Method

  1. Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line the base and sides with non-stick baking paper.
  2. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
  3. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the chocolate and egg, and stir until well combined. Sift the flour and cocoa over the chocolate mixture, and stir until well combined.
  4. Press the mixture evenly over the base of the prepared pan. Bake in oven for 15 minutes or until firm to touch.
  5. To make the coconut filling, combine the coconut, condensed milk and egg in a bowl. Spread evenly over the chocolate base. Bake for 25 minutes or until light golden. Set aside to cool completely.
  6. To make the chocolate topping, melt the butter in a small saucepan over medium heat. Reduce heat to low. Add the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth. Pour the chocolate mixture over the coconut filling. Place in the fridge for 20 minutes to set before cutting into 12 pieces.

1 Comment

Filed under Uncategorized

Chocolate Cake

The greatest chocolate cake ever is what hubby is calling this. I wouldn’t go that far, but it is pretty darn good. I used Dutch-process cocoa. I found the recipe on Kitchenbelle but made it without the raspberry topping.

5 Comments

Filed under Uncategorized

Peanut Butter Chocolate Chip Cookies

Please skip this post if you are allergic to peanuts. If you aren’t, please read on and then go and make yourself a batch of these cookies. Or two. Soon.

The recipe is from The Magnolia Bakery Cookbook and modified by Deb from Smitten Kitchen. I picked up Reese’s Peanut Butter Chips while in the US, Aussies might be able to get them from Sugar Fix or USA Foods. I don’t think it would hurt to add more chocolate to these.

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook, by Deb from Smitten Kitchen

1  1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

3 Comments

Filed under Uncategorized

Homemade Oreos

 

Oh goodness. I’m not sure anyone could dislike these! My coworker and fellow baker/Martha wannabe, Eve, gave me this recipe posted on Smitten Kitchen. Make sure you use dutch process cocoa and don’t overcook them. For those playing along at home in Australia, I used Copha for the shortening in the filling.

Homemade Oreos
As posted on Smitten Kitchen by Deb
Adapted from Retro Desserts, Wayne Brachman

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreo, the wafers are fairly unsweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling, bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 tsps vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt and sugar. While pulsing, or on low speed, add the butter and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Leave a Comment

Filed under Uncategorized

Cookie Dough Truffles

Oh. My. Goodness. “To die for!” is how co-worker Yasmin described them. Hubby says they are “da bomb”. The truffles are basically a cookie mixture with sweetened, condensed milk replacing the usual eggs. Balls of the mixture sit in the freezer for three hours or so, until you take them out and dip them in melted chocolate.

You only need to eat one of these at a time. I promise, one is enough! I ate two to make sure. Or was it three? Either way, sugar overload.

Thanks to Alicia for pointing out this recipe!

1 Comment

Filed under Chocolate, Cookies, Recipe

Kitchen Sink Cookies

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup milk chocolate chips
1 cup coarsely chopped dark cooking chocolate
1 cup mini M&Ms

Directions

  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, M&Ms and chocolate
  4. Drop batter by heaping tablespoons trays about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. (Mine needed only 9 minutes) Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

Leave a Comment

Filed under Uncategorized