No Slivers Here

April 21, 2009

Soft and Chewy Chocolate Chip Cookies

Filed under: Cookies, Dessert — Tags: , — bettylou79 @ 12:47 pm

I made these last week for a student in a class that I’m teaching one day a week.  He was done with the class so I wanted to bring something to congratulate him but also to celebrate.  He is a senior in high school and has decided to go to my alma mater next year.  Go Eags!  The class is 14 weeks long and most students come 14 weeks in a row, others come sporadically.  In the class I’m teaching the students about making good choices, social skills and how to manage their anger.  I was going to give this student a choice of  cookies but time got away from me so I decided to go with the classic and always safe, Chocolate Chip Cookies.  I have another student who is about to finish the class soon too.  I will probably give him a choice of cookie recipes.

When I decided to make chocolate chip cookies I knew that I wanted to try a different recipe (usually I use the recipe on the back of the chocolate chip bag).  This time I chose to consult my Martha Stewart cookies cookbook.  I knew their had to be a recipe in there!  I was in luck!  These turned out just like the title  says, soft and chewy!  They are definitely being added to the cookie repitore!  I’m still trying to replicate the delicious Mrs. Field’s cookies.  That might take some time.

I don’t have a picture of the cookies.  I’m assuming you know what chocolate chip cookies look like but also the whole batch is gone.  I took half to class and kept the rest here.  We made fast work of them!

Enjoy!

Soft and Chewy Chocolate Chip Cookies

source:  Martha Stewart Cookies and Martha Stewart

Ingredients

Makes about 3 dozen

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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February 3, 2009

Chocolate Chip Cookie Dough Dip

Filed under: Appetizers, Dessert, Holiday — Tags: — bettylou79 @ 1:12 pm

Goodness!  I’m noticing a trend!  The last few posts have been about chocolate.  I must like chocolate or something!

This is actually the 2nd time that I’ve made this dip.  The first time I made it to bring to a party after a Cougar football game.   It was very well received especially by the women their!  I think this dip would be perfect to bring to either a bridal or a baby shower.

I brought this dip to the Super Bowl party that my husband and I attended this weekend.  I seem to have a tough time going to a party or gathering and not bringing something.  I guess it could always be worse!  I’ve heard some people call certain dips that are super addictive, Crack Dip.  I think this might just be one of them! I spotted this dip on The Nest a few years ago when I was just discovering food blogs.  I don’t remember where I first found it though!

This recipe comes together very easily.  So easily that I bought the ingredients on our way to the party and made the dip at the party!  Thanks for letting me dirty up your kitchen Brooke!  I alwasy love recipes that include ingredients that are easy to find and are decent in price!  This recipe is both of those things!  I brought graham cracker sticks to dip, but I have also tried it with Nilla wafers.  Both were great!  I don’t have a picture because I forgot to grab the camera!  There are pletny of pictures of this recipe out there!

Chocolate Chip Cookie Dough Dip

source: www.recipezaar.com

Ingredients

Directions

  1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
  2. Remove from heat, whisk in the vanilla and set aside to cool.
  3. Beat the cream cheese and confectioner’s sugar for 1 minute.
  4. Slowly beat in the cooled butter mixture and beat again for another minute.
  5. Stir in the chocolate chips and nuts, if using.
  6. Pour into a serving bowl and refrigerate.
  7. Garnish with additional chocolate chips or nuts, if you choose.

Amano Chocolate Winner

Filed under: Dessert, Scooper Hero — Tags: , — bettylou79 @ 12:53 pm

I’m a Blake Makes Sooper Hero as noted by the badge on the side of the blog.  Blake of Blake Makes frequently has give-aways on his blog and invites his Sooper Heroes to enter to win the fabulous items, sample them and the blog about them.  The latest treat that I won was a bar of dark chocolate from Amano Artisan Chocolate to sample.  I love dark chocolate!  I often savor it or maybe the word I’m looking for is horde, as my husband might say!  It takes me forever to get through a bar of chocolate or other chocolate items for that matter!

I used this chocolate to make the Hot Chocolate Fudge Cakes that I posted about below.  Of course I couldn’t just chop up the chocolate and toss it into the mixing bowl without sampling some.  My husband helped me too!  We both loved how bitter the chocolate tasted.  It added a nice bit to the Hot Chocolate Fudge Cakes.  I know that my husband and I will be looking to buy this chocolate very soon!

Call me crazy but I loved the colors on the label.  It almost reminds me of how some people buy wine, by the pretty labels.  I would definitely by this chocolate because of the pretty label!  Please go enjoy some chocolate!

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Hot Chocolate Fudge Cakes

Filed under: Dessert, Holiday — Tags: — bettylou79 @ 11:50 am

As I have mentioned in previous posts my mom used to give me her Cooking Light magazines after she had read them.  I spotted the picture for this recipe on the cover and knew as soon as I opened the magazine that I would be on the hunt for that recipe!  The editors certainly did make me work!  They put the recipe at the very end!

I knew just the occasion that I would make these delicious cakes for dessert.  My husband and I have a little quirky tradition of celebrating our half anniversary.  We started it during our first year of marriage and now 2 and half years later we are still celebrating.  We always celebrate at home with a fun new menu, but this year the main course was pretty unexciting (steak, baked potato, and salad) but dessert was very exciting!  We also started this tradition because my husband’s aunt gave us a gift card for a local grocery store for Christmas.  She intended for us to use it for our dinner menu for New Year’s day but we used it to celebrate our 6 month anniversary in January.

I also thought these cakes would be perfect because we both have a love for Chocolate Lava Cakes at our favorite restaurant in town.  These cakes did not disappoint us.   I didn’t put the cakes in to 4 ounce ramekins but instead into 8 ounce ramekins.  I baked them for about 5 more minutes than the recipe suggests.  We were left with some cakes to enjoy later this week!  Enjoy!

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Hot Chocolate Fudge Cakes

source: Cooking Light

Ingredients

  • 3.4  ounces  all-purpose flour (about 3/4 cup)
  • 2/3  cup  unsweetened cocoa
  • 5  teaspoons  instant espresso powder
  • 1 1/2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 1/4  cup  unsalted butter, softened
  • 2/3  cup  granulated sugar
  • 2/3  cup  packed brown sugar
  • 1  cup  egg substitute
  • 1 1/2  teaspoons  vanilla extract
  • 1  (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped ( I used Amano chocolate)
  • 2  tablespoons  powdered sugar

Preparation

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

3. Preheat oven to 350°.

4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

January 27, 2009

Banana Espresso Chocolate Chip Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , , , — bettylou79 @ 10:52 am

Here is another muffin recipe to add to my growing list!  I made these yummy morsels on Friday night.  I was thinking of making them on Saturday morning but it is so hard for me to be patient when I’m hungry.  These smelled delicious in the oven and even better when they came out.  I think that these have just the perfect amount of the three main ingredients.  The banana was wonderful as was the espresso flavoring.  I used a little less of the chocolate chips than were called for but it was the perfect amount for me.  I usually end up bagging up half of the muffins within a few days and putting them in the freezer.  Sadly, these muffins probably won’t make it to the freezer.  I might have two of the last 3 for breakfast tomorrow.

I saw this recipe pop up in my Google Reader on Tracy’s Culinary Adventures and knew that I had to try those muffins the next weekend.  My frozen mashed banana supply is getting a little low!  Check out Tracey’s Culinary Adventures.

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Banana Espresso Chocolate Chip Muffins
Source: seen on Tracey’s Culinary Adventures

Originally from Baked: New Frontiers in Baking, by Matt Lewis, Renato Poliafito and Tina Rupp

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips (I used ~2/3 cup)Preheat oven to 350 F. Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Muffins can be stored in an airtight container for up to 2 days.

Makes 12 muffins.

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December 24, 2008

Chocolate Cherry Upside-Down Cake

Filed under: Dessert, Fruit, Holiday, Uncategorized — Tags: — bettylou79 @ 6:26 am

I made this the past weekend and it is quickly becoming one of my favorite desserts. My husband and I went to my mom’s house to celebrate Christmas early with her because we will be celebrating Christmas with my husband’s family. Over the past ten years or so I have been in charge of dessert for Christmas Eve dinner. We always made a special dinner on that night. In the past when my grandparents were alive they would come over to my mom’s house for dinner and our traditional one gift opening that night. My mom usually made her fabulous Lasagna or sometimes a quiche. This year I talked her into the Lasagna!

This year I made this dessert. I have a confession though, I made this last year too but I thought it was so great that I had to make it again! Usually my mom makes a Cherry Pie for Christmas dinner dessert but since I wasn’t sure if there would be one at dessert this year I had to make something with cherries! I love cherries and I also love chocolate cake. As soon as I read this recipe in the Hershey Holiday Recipe cookbook (you know those little magazines tempting you at the cash register in the grocery store), I knew that I had to make it! I also love that this recipe has everyday normal ingredients that you most likely have around your house, even if you don’t have them you will find a use for them after you purchase them.

Enjoy! Happy Holidays!

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Chocolate Cherry Upside-Down Cake

source: Hershey’s Kitchens

Ingredients:

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 to 1/2 teaspoon almond extract(optional)
  • 1 can (21 oz.) cherry pie filling
  • 1-2/3 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract

Directions:
1. Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream. About 9 servings.

September 22, 2008

Milk Chocolate Mini Bundt Cakes

Filed under: Dessert — Tags: — bettylou79 @ 8:57 am

This weekend a few of the women of my family (my mom and two cousins) got together to make an old family favorite recipe called Antipasta, but more on that later. This busy day started early, well not too early and went until the evening. My mom made soup and a salad for lunch and she appointed me to make dessert. A month ago I bought Baking From My Hom to Yours and have been slowly reading through it. When I came across this recipe I knew it would be perfect for a lunch or shower. Fair warning! This dessert it rich! A few of us ate half of our cake and then went back to working on the Antipasta and would come back for nibbles! Also, I had forgotten about how fast my mom’s oven bakes things so the cakes were a little dried out. Despite those minor details they were still delicious and looked great! You will notice that the recipe calls for a mini bundt pan. They really are pretty easy to find. I bought mine at Linen’s and Things because ours is closing and everything was on sale. I really felt like a vulture hovering over prey in that store. I was good though, and didn’t buy anything I didn’t have on my list! You can find the pans that have 6 or 12 cake molds. Enjoy!

Chocolate Mini Bundt Cakes
(adapted from Dorie Greenspan’s “Baking From My Home to Yours”)
(makes 6 mini bundt cakes)

Swirl:

3/4 cup chopped walnuts or pecans

2 tsp unsweetened cocoa powder

2 tsp sugar

Cake:
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 ounces (1 stick/8 tbsp) unsalted butter, softened at room temp
1/2 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup whole milk
7 ounces good quality milk chocolate, melted and cooled

Glaze:
2 ounces bittersweet chocolate, finely chopped

2 tsp light corn syrup

1 TB chopped pecans or toasted walnuts

To make the cake:
Preheat oven to 350F. Generously butter a 6-mold mini bundt pan. (Each mini bundt is about 3.5 inches wide x 1.75 inches tall.)

Sift together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugar on medium speed until smooth, about 3 minutes. Add egg and beat for 1 minute more, then beat in the vanilla.

On low speed, add half the flour mixture and mix only until it is incorporated. Add in the milk and mix until just blended. Then add the remaining flour mixture and mix only until it is incorporated. Blend in the melted chocolate.

Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off with the remaining batter. Bake at 350F until cake tester comes out clean, about 20-22 minutes.

Cool for 5-10 minutes in pan. Then remove the mini bundt cakes from pan and cool to room temperature before glazing.

To make glaze:
Melt chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave on low. Stir in corn syrup. Spread glaze or drizzle over cakes and sprinkle with nuts. Allow glaze to set at room temperature, about 15 minutes.

September 1, 2008

Espresso Kahlua Brownies

Filed under: Dessert — Tags: — bettylou79 @ 8:17 am

These will definitely be made again. I was in the mood for some brownies and I remembered the Kahlua brownies I attempted last year around this time (read: Didn’t turn out well, but were great for digging out of the pan with a spoon!!). My original intention was to make these to bring to the Cougar football game that we were attending on Saturday in Seattle. I stupidly forgot them in the car! At least they made it to Seattle! So, they get to go to dinner with some friends tonight. Thankfully, we remembered we had them in the car when we were sitting in traffic on our way to dinner with other friends. I have to say that these are similar to potato chips, in that you can’t just have one! I strongly suggest you make these, or even a double batch as I will do in the future. The recipe calls for coffee beans but I decided against that idea. I also had to bake them much longer than called for. Be prepared!

Espresso Kahlua Brownies

source: Epicurious.com

Ingredients:

1 stick (1/2 cup) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans

Preparation

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.

In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.

Spread batter evenly in pan and arrange coffee beans in 5 rows of
5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

July 31, 2008

Molten Mocha Cakes

Filed under: Dessert — Tags: , — bettylou79 @ 7:46 am
Happy Anniversary to us! We celebrated our 2nd Wedding Anniversary last night. Instead of going out for dinner (which was appealing) we decided to stay in and cook. Actually my dear husband cooked dinner and I was in charge of dessert. I like it that way!! We had steak, potatoes and green beans. No pictures of that meal though. I do have pictures of our dessert.
When my husband first moved over to the west side of the state to be closer to me and to get a better paying job, we loved to try new restaurants in the area. We tried a restaurant in downtown Kirkland, called Cactus. We later found out that their menu was seasonal but that just encouraged us to try new things! The first time we went for dinner we had a fabulous dessert called Chocolate Lava Cake. It was absolutely sinful. This was one of those desserts that I have to close my eyes to savor and enjoy in my mouth! Unfortunately they don’t have this dessert on the menu right now, I looked online, but there is always hope it will come back!
Imagine my joy when I came across the recipe for Molten Mocha Cakes in my Everyday Food magazine! I first made this for our 6 month wedding anniversary. Yup! We decided to celebrate that one! On to the picture and the recipe! This would be great for an anniversary or birthday or even Valentine’s Day.

Aren’t those plates great!? I bought a set of 4 for less than $10 at Linens and Things a few years ago!

Yeah! Clearance!

source: Everyday Food

Ingredients

Serves 2

  • 2 tablespoons unsalted butter, plus more for ramekins
  • 1/3 cup confectioners sugar, plus more for ramekins and serving
  • 2 ounces semisweet chocolate, broken into pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon espresso powder
  • Pinch salt
  • 3 tablespoons all-purpose flour

Directions

  1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
  2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
  3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

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