Brownie Crinkle Cookie

Brownie + cookie = dangerously good! Inspired by A Boy Who Bakes — I slightly altered the recipe by adding chocolate caramel. After sharing the recipe, a friend mentioned she might add peppermint. It’s a dessert kids and adults will love! 

#chocolatarian #gotmilk #happybaker : ) 

Ingredients

  • 6 1/2 oz. (200 g) dark chocolate (65% to 70% cocoa), finely chopped
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, diced
  • 2 eggs
  • 3/4 cup (5 oz./150 g) superfine sugar
  • 1/2 cup (3 1/2 oz./100 g) firmly packed light brown sugar
  • 3/4 cup (4 oz./130 g) all-purpose flour
  • 3 Tbs. Dutch process cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Flaked sea salt for sprinkling

Directions: 

1. Temperature and timing are both very important with this recipe, so before you start, get all the ingredients weighed out. Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2. In a heatproof bowl, combine the chocolate and butter and set over a pan of gently simmering water. Stir occasionally until the chocolate and butter are completely melted. Remove the bowl from the heat and set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, or using an electric hand mixer, beat together the eggs, superfine sugar and brown sugar on high speed for exactly 5 minutes. Reduce the speed, add the chocolate mixture and beat until combined, about 1 minute.

4. Meanwhile, stir together the flour, cocoa powder, baking powder and salt, pressing the cocoa powder through a fine-mesh sieve if it has a lot of lumps.

5. Add the flour mixture to the egg mixture and beat very briefly just until combined. Stop the mixer and use a spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined.

6. At this point, you want to form the batter into cookies immediately. If you let the batter sit, it will start to thicken and lose its shine. Use an ice cream scoop to form the cookies; the batter will be a little on the runny side, so invert the scoop just above the baking sheet to avoid spills. Leave plenty of space between the cookies as they will spread; 5 per baking sheet is perfect. Sprinkle each cookie with a little flaked sea salt. Bake the cookies for 12 minutes.

7. The cookies will come out of the oven with that wonderful crinkled look and slightly domed. They will collapse a little as they cool, but this helps form that perfect fudgy center. The cookies will be very soft, so let them cool on the pans for 20 to 30 minutes before transferring them to wire racks to cool completely.

Note: I added Ghirardelli chocolate caramel and used regular cocoa powder. 

 

 

Angel Food Cupcakes

Cupcake-a-licious! You can’t be sad while holding a cupcake : ) 

I have never made angel food “cupcakes”.  It was an interesting experience with a sweet outcome. Angel food cake is a delicate & soft dessert, especially as a cupcake. It’s important not to over fill the cupcake liner. I lost a few that were filled slightly below the liner. My suggestion is to use foil liners as well. Be gentle with these little suckers. 

 The strawberries were roasted and smelled amazing … with a splash of maple syrup and granulated sugar. A summer scent that always makes me smile! 

#haveyouhadyourcupcaketoday #berrysweet

Ingredients: 1 1/4 cup cake flour, sifted – 1 1/2 cup granulated white sugar – 1 1/2 cup egg whites, at room temperature – 1 teaspoon fresh lemon juice – 1 tsp cream of tartar – 1/2 teaspoon pure vanilla extract – 1/4 tsp salt – 1/2 teaspoon almond extract – 2 cups fresh strawberries, sliced,  1 1/2 – 2 tablespoons maple syrup – 1 teaspoon granulated sugar  – 1 1/2 cup heavy cream – 2 tbsp sugar – 1 teaspoon vanilla bean paste or vanilla extract – 2 cups fresh strawberries – 2 tbsp maple syrup – 6 oz strawberry jam; preserve – 2 tsp granulated sugar  Optional: red swedish fish valentine heart candy decoration

Pre heat the oven at 350 degrees. Do not spray or butter the pan. In a large bowl, sift together 3/4 cup granulated sugar and all of the flour. In your mixer or another large bowl, beat the egg whites until foamy. About 2 minutes. Add the cream of tartar, lemon juice and vanilla extract and salt. Continue to beat until soft peaks form. Gradually add remaining sugar. Scrape sides if necessary. Sift the flour mixture (gradually, 1/4 cup at a time), gently fold into the egg whites. Spoon into pan/liners. Reminder: fill 3/4 or slightly less, use your discretion. Bake 350, 12 – 15 minutes. Allow to cool. 

Glaze: Place sliced strawberries in a single layer on baking sheet lined with parchment paper. Drizzle maple syrup evenly followed by sprinkled sugar. Roast strawberries, 400 degrees 10-12 minutes. Berries should be tender and release juices. Place strawberry jam into a bowl, spoon roasted strawberries on top and mix together using a fork. Optional: add a few teaspoons of warm water if the glaze is too thick. 

 

 

 

Sicilian Chicken Soup

Fall is my favorite season! Gorgeous colored leaves, apple cider, football, hockey, boots…a long list of seasonal favorites that includes soup for the soul. 

Inspired by Carrabba’s Italian Grill, Spicy Sicilian Chicken Soup.  A warm bowl of deliciousness! I printed a copy cat recipe, doubt it will be “exactly” like theirs. Similar ingredients along with some cooking confidence, it tastes amazing.

Whether you’re a chicken noodle kind of lover, creamy or vegetable soup lover…there’s just something about soup that’s good for your soul.

Ingredients: 3 chicken breasts – 6 to 8 cups of water – one 14.5 oz can chicken broth – 1 yellow onion finely chopped – 3 celery ribs diced – 3 carrots diced – 1 green bell pepper – 2 medium russet potatoes peeled & diced – one 14.5 oz can diced tomatoes – 1/2 cup fresh parsley – 3 garlic cloves pressed or diced – kosher salt and fresh ground pepper to taste – half box ditalini pasta cooked & set aside

Directions: 

  • In a slow cooker add chicken breast, water, chicken broth, onion, celery, carrots and diced tomatoes (whole can with juice), garlic, parsley and 2 teaspoons salt and pepper
  • Cook on low for 6 hours, remove chicken breasts and shred, place back in the soup. Add potatoes and pasta, allow to cook/simmer additional hour. Note: I peeled & boiled potatoes, cooled down and slightly mashed for pieces.
  • Modified ingredients
  • Tastes better the 2nd day : )

#comfortfood #emmmsoup  

Mini Bunny Cakes

Instead of dying eggs….I dyed cake.

My heart was set on baking carrot cake until I stumbled upon this dessert on Pinterest. It was so much fun to make and absolutely love the Spring colors!!

I was able to make four (4) mini cakes — purchased small boxes from Michael’s and shared these adorable cakes with a couple of my friends kids. Of course, I kept a mini for myself. It was moist & sweet! Hope you all enjoyed your holiday weekend : )

 

IMG_0377

Ingredients:

  • 2 boxes white cake mix
  • buttercream frosting
  • Wilton food coloring
  • Jumbo marshmallows
  • pink sparkling sugar
  • parchment paper
  • round cookie cutter
  • pink jelly jeans
  • decorating tip
  • decorating bag
  1. Prepare batter from two boxes of White Cake mix and split into four equal portions
  2. Tint each portion a different color – pink, yellow, purple and blue
  3. Line a medium sized cookie sheet with parchment paper and pour batter onto cookie sheet. Let it settle on a flat surface for 15 minutes
  4. Bakes the cakes according to instructions on the cake box
  5. Let cool
  6. Use a round cookie cutter to cut out the cake layers
  7. Make a batch of your best buttercream frosting
  8. Add a circle of frosting between each layer of cake
  9. Use a Wilton 2D or tip of choice with decorating bag and pipe a full circle onto each cake (as your layer)
  10. Make the bunny ears with marshmallows and sparkling sugar. Slice or cut two diagonal pieces of marshmallow. Lay the sticky part of marshmallow into the pink sugar.
  11. Stick the pink marshmallows into ear position and use a jellybean to make your nose.

Note: I swirled one circle along the edge of each layer and one small dollop in the middle. Decorate top layer.

 

 

 

Bourbon Pecan Pie

Happy Holidays! I never cared for pecan pie for a couple reasons… always seemed dry, too sweet or too heavy. So, for years I skipped it at parties & holidays. Baked pies over the years but not this one. A huge fan of Food Network and The Cooking Channel, Dinner at Tiffani’s aired a holiday special. I immediately printed the recipe. OMG….delicious! Finally understand why people like pecan pie. Perfect balance and not dry : )

I always love making homemade whipped cream. Great for dipping fruit too… if you can refrain from eating it by the spoonful! 

IMG_8876

Ingredients

Pecan Pie:
  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/2 cups light corn syrup
  • 1 cup sugar
  • 1 tablespoon bourbon
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla bean paste
  • 2 rolled frozen pie crusts, thawed according to package directions
  • 3 cups whole pecans
  • 5 large eggs, lightly beaten
Vanilla Whipped Cream:
  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla bean paste

Directions:

Special equipment: two 9-inch pie plates

For the pie: Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan over medium heat. Add the corn syrup, sugar, bourbon, salt and vanilla bean paste. Whisk until mixed and the sugar is dissolved, 2 to 4 minutes. Remove from the heat and cool.

Unroll the pie crusts and press into two 9-inch pie plates. Trim the excess around the rims and then crimp the edges. Evenly divide the pecans between the pie crusts. Set the pie plates on a large baking sheet.

Whisk the eggs into the cooled sugar mixture and pour it over the pecans in both pie plates. Bake the pies until they are mostly set but still slightly jiggly in the center, 40 to 50 minutes. Let cool for at least 20 minutes before slicing.

For the whipped cream: Put the cream in the bowl of a stand mixer and whip until foamy. Add the sugar and vanilla bean paste, and whip until soft peaks form. Be careful not to overbeat, or the cream will become grainy.

Serve slices of pecan pie with a dollop of whipped cream.