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Tag Archives: chocolate

Biscoff Brownies

Yummy, these are some rich gooey brownies! I had a bunch of biscoff spread and searched for recipes. I discovered this one from the blog http://www.bakeat350.com (great blog name by the way). The recipe is simple to follow and the result is way too decadent not to share!

Ingredients for swirl:

  • 1/2 cup Biscoff spread
  • 4 oz cream cheese
  • 2 tablespoons sugar
  • 1 egg

 

Ingredients for brownies:

  • 1 cup unsweetened cocoa
  • 1 tsp kosher salt
  • 1/2 teaspoon baking powder
  • 1 1/2 sticks unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 cup flour

Directions:

  1. Preheat over to 325 F. Spray a 9 x 13 pan with cooking spray.
  2. Combine all ingredients for biscoff swirl and set aside.
  3. Combine cocoa, baking powder, and salt in a bowl and set aside.
  4. In a saucepan melt the butter on low heat. Add the sugar and stir until warmed.
  5. Remove from heat and mix in the cocoa mixture. Next whisk in the eggs and vanilla until combined.
  6. Stir in the flour. Pour into baking pan and smooth to even layer.
  7. Plop the biscoff mixture in a random pattern in the brownies. Then take a knife and swirl the mix around to make a pretty design.
  8. Bake for 30-35 minutes. Cool and cut into delicious squares.

 

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Posted by on February 22, 2013 in Uncategorized

 

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Brownie Roll-Out Cookies

This recipe was in USA Weekend in Sunday’s paper in January. I made the cookies in heart shapes for Valentine’s Day. They came out pretty good. Not super sweet and they have a brownie taste. They tasted better the next day after being in an airtight container overnight.

Ingredients:
3 cups all purpose flour, plus more for counter
2/3 cup unsweetened cocoa
3/4 tsp salt
1/2 tsp baking powder
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract

Directions:
1. Preheat oven to 350
2. Whisk the flour, cocoa, salt and baking powder, and set aside.
3. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic and chill for at least 1 hour.
4. Roll out the the cookie dough on a floured counter to a thickness of 1/4 inch. Cut into desired shapes, brushing extra deposits of flour off the top.
5. Bake on a parchment lined baking sheet for 11 minutes, until the edges are firm and the centers are slightly soft and puffed.
6. Transfer to a wire rack to cool. Store in an airtight container.

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Posted by on February 13, 2013 in Uncategorized

 

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Mint Chocolate Chip Cookies

My sister’s birthday was on 12/12/12. A while back she was on pinterest and saw this recipe and emailed it to me. She wrote “Mmmmm, these look good. We should make them.” So I made them for her on her birthday. They are really good. Taste exactly as you would imagine…. mint and chocolate, the perfect combination!

Ingredients:

  • 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
  • 1/2 cup softened butter
  • 1/4 tsp mint extract
  • 8 drops green food coloring
  • 1 egg
  • 4.67 oz package Andes creme de menthe, cut in pieces
  • 1 cup semi sweet chocolate chips

Directions:

  1. Heat oven to 350. In large bowl, stir cookie mix, butter, mint extract, food coloring, and egg until dough forms. Stir in creme de menthe pieces and chocolate chips.
  2. Use a cookie scoop and arrange 2 inches apart on ungreased cookie sheet.
  3. Bake 10-12 minutes or until set. Cool and enjoy!

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Posted by on December 15, 2012 in Uncategorized

 

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Texas Sheet Cake

My Mom used to make a Texas Sheet Cake every year for every birthday in our immediate family. We all loved it! She used to refrigerate it and the frosting would be crisp and chocolatey. Over the years the recipe remained the same, but the results were not as good. Now it seems to come on gooey instead of tender inside and crisp on the outside. I searched the internet for a new recipe and ended up finding one from the pioneer woman. We made it this weekend and it was freaking delicious!

Ingredients for the cake:

  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 4 tablespoons (heaping) unsweetened cocoa
  • 2 sticks butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 beaten eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Ingredients for frosting:

  • 1-3/4 stick butter
  • 4 tablespoons (heaping) unsweetened cocoa
  • 6 Tablespoons whole milk
  • 1 teaspoon vanilla
  • 1 pound (minus 1/2 cup) powdered sugar

Directions:

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. In a saucepan, melt butter. Add cocoa. Stir together.
  3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
  4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
  5. While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together, and pour over warm cake.

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Posted by on July 31, 2012 in Uncategorized

 

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Malted Chocolate Chip Cookies

OMG, these are my favorite cookies. I was watching The Pioneer Woman one weekend morning and she made this recipe. It looked interesting, so we decided to give it a go. The malted milk powder really gives it a new flavor and makes them so yummy. It is impossible to eat less than three!  The only thing I found was using mini chocolate chips  rather than regular was they dispersed better throughout the cookie. They are thin, crisp, and chewy, the perfect combination.

Ingredients:

  • 2 sticks unsalted butter, softened
  • 3/4 cup golden brown sugar
  • 3/4 cup granulated sugar
  • 2 whole eggs
  • 2 teaspoons vanilla extract
  • 1/2 heaping cup malted milk powder
  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • One 12-ounce bag mini milk chocolate chips
Directions:
  1. Preheat the oven to 375 degrees F.
  2. Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
  3. In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
  4. Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.

You can also bake the cookies at 350 F convection for 7 to 8 minutes.

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Posted by on June 29, 2012 in Uncategorized

 

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Cocoa Butter Balls

This is one of my favorite recipes from when I was a kid. Back in the 80’s I had a children’s cooking set called Now You’re Cooking.  This was my favorite recipe to make because it is easy and tastes so good.  

Ingredients:

  • 1/2 cup (1 stick) margarine
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter (chunky or smooth)
  • 4 tablespoons unsweetened cocoa
  • 1 1/2 cups quick cooking oats

Directions:

  1. Place margarine in a medium glass bowl and microwave on 50% power for 1 minute, or until melted.
  2. Add brown sugar, peanut butter, cocoa and stir until combined.
  3. Mix in all of the oats.
  4. Scoop out to make 16 balls and place on a baking sheet. Refrigerate until chilled and set.

 

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Posted by on June 23, 2012 in Uncategorized

 

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Chocolate “cup” cakes

I was recently reading an issue of People magazine and found a recipe for Michael Symon’s Cake in a Cup.  It looked easy, decadent, and delicious.  Best part is you bake them in the microwave.

Ingredients:

  • 2 sticks of butter
  • 1 cup semi sweet chocolate chips
  • 3/4 cup sugar
  • 3/4 cup flour
  • 4 eggs
  • 1 teaspoon salt

Directions:

  1. Put butter and chocolate in a glass bowl. Microwave for 1 minute on highest setting. Stir until melted.
  2. In another bowl, whisk together sugar, and next 4 ingredients. Whisk in chocolate mixture.  Divide among four 10 oz coffee mugs.
  3. Place mugs in microwave and cook for 3 minutes on highest setting. Let cool 30 seconds.  Top with whipped cream or vanilla ice cream.

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Posted by on June 20, 2012 in Uncategorized

 

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