Double Chocolate Chip Cookie Recipe Inspiried by Levain Bakery’s Dark Chocolate Cookies. Last week my daughter and I were watching The Best Thing I Ever Ate and I was mesmerized by the giant dark chocolate cookies from Levain Bakery in New York City that Rocco DiSpirito was going on and on about. They looked like giant fudgey chocolaty deliciousness. I have not been able to get them off my mind (trust me, I’ve tried). I had to replicate these cookies with some form of a copycat. I am so glad I did. They were everything I hoped for – dark, fudgey, thick and rich.
Here is the amazingly yummy Levain Bakery Inspired Double Chocolate Chip Cookie Recipe… Giant Double Chocolate Cookies Yield: 12 very large cookies Ingredients: 1 cup (2 sticks) cold, unsalted butter, cubed 1¼ cup sugar 2 large eggs ½ cup dark cocoa powder 2¼ cups all-purpose flour ¼ tsp. coarse salt 1 tsp. baking powder 2½ cups semi-sweet chocolate chips Directions: Preheat the oven to 350˚ F. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.
The dough is very thick. Almond Joys. These are an Edwards favorite. My husband’s grandmother, Shelby, makes these and every year they are first to go. I hope you enjoy these simple homemade candies! Almond Joys Ingredients 1 (14 ounce) can sweetened condensed milk (I used fat free)4 cups powdered sugar1 (14 ounce) bag coconut3 cups whole roasted almondsapproximately 24 ounces chocolate chips (I used Ghirardelli 60% cocoa) How-To Mix all ingredients together (except for chocolate chips).
Happy Birthday shout out to Kala! Related posts: Lemon Square Bars. Millionaires' Shortbread. Millionaires' Shortbread has to be the ultimate indulgence of all time. Imagine a crispy short and buttery base, spread with a totally scrumptious and rich caramel filling, and then covered with a crisp chocolate shell . . . Each bite brings you an indulgently scrumptious taste of all three together. mmmmmmmm . . . incredibly moreish . . . Oh sure . . .
You could buy it . . . they sell it in all the shops . . . but . . . like all things . . . Homemade is infinitely better . . . Truly . . . Would I lie to you???? *Millionaires' Shortbread*Makes 24 squaresPrintable Recipe These are fabulous. For the Shortbread Base:9 ounces flour3 ounces caster sugar6 ounces butter, cut into bitsFor the Caramel:4 ounces butter4 ounces soft light brown sugar2 - 397g tins of sweetened condensed milkFor the chocolate topping:7 ounces good quality plain chocolate Pre-heat the oven to 180*C/375*F. Weigh the flour, sugar and butter into a bowl. To make the caramel, place all the caramel ingredients into a saucepan. Vanilla Buttercream. Chocolate Buttercream. Fluffy Japanese Cheesecake. When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd.
The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. I didn’t blame my daughter at all, because it’s so intriguing. Who can resist it? This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes.
Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Ingredients: Method:Preheat oven to 150C (302F). Sweet Potato Whoopie Pies. This may be a tiny bit early but I figure, school's in and the weather is changing... it's time. I've already started Autumnal baking. This means cinnamon scents and pumpkin flavored treats are well underway. Though I'm saving my pumpkin stash for goodies like this, I'll gladly take sweet potatoes as a very Southern stand-in. This was my first batch of Whoopie pies ever. After mixing and piping the batter, the mounds looked suspect to run or spread out of shape while baking. I was afraid my sweet potato substitution for pumpkin had failed. With all the baking I've been doing lately for the book, there's always a bit of extra fondant or nonpareils hanging around here and there. Cakes: 3 cups all purpose flour 2 teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 3/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, room temperature 3/4 cup (packed) golden brown sugar 3/4 cup sugar ½ cup vegetable oil 3 large eggs Nonstick vegetable oil spray Bake for 10 minutes.
Caramel Apple Sticky Buns. I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once. I put a caramel apple spin on my impossible-to-mess-up cinnamon roll dough, and I loved the results.
This fall and winter, I’m going to be experimenting with different varieties of sweet rolls. I would like you all to observe a moment of silence for my love handles. It isn’t going to be pretty. I went ahead and made a full batch of my cinnamon roll dough, but for the recipe below I halved it. We’ll start with the caramel topping first: melt 1 stick of butter in a heavy skillet over low heat. Add 1 1/2 cups packed brown sugar. Next, add 1 to 2 tablespoons dark corn syrup… And 2 tablespoons heavy cream. Let this melt and start to bubble up, but don’t let it cook very long. Enjoy! Kit Kat and M&M Cake. Chocolate Valentino (Cake) There is nothing like a flourless chocolate cake. Â They are, quite literally, the easiest dessert to make in the wold.
 This recipe has three ingredients (ok, I snuck in about a half cup of extra sugar, so four ingredients) and comes together in about 10 minutes.  It looks mouth-watering, tasted incredibly indulgent, and would make a great Valentine’s Day dessert, a little late. Like my last flourless chocolate cake, it was mushy and delicious straight out of the oven, but needed to cool for a bit before it set. But, um, who on earth is going to complain about that? I’m sad to say that we devoured this cake before I got around to making ice cream, so I don’t have a picture of both together.
Chocolate Valentino Daring Bakers – February 2009 The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. DIRECTIONS 1. Cheesecake-Stuffed Carrot Cake. CakeSpy Note: This is a guest post from The Rice Kernel. Named for a little boy who came along and transformed one family's kitchen experiences, Rice Kernel features wholesome, homemade recipes to help you achieve a "rainbow a day" of colorful and nutritious foods. For the sweets lover, Rice Kernel's "rainbow" includes plenty of indulgences, often made over with healthful ingredients.
This triple strawberry cheesecake is the perfect collaboration of creamy, decadent cheese and fresh, tart summer berries. The recipe originally appeared as part of this post. This two-in-one cake has a sweet secret: what appears to be a traditional carrot cake is actually stuffed with cheesecake! While my humble looking cake doesn’t hold a candle to the professional ones, the combination of smooth cheese and flavorful carrot cake is undeniable. Luscious Carrot Cake, from Whipped For the Cheesecake Layer For the Frosting Procedure Prepare the carrot cake layer. Strawberry & Chocolate Nachos.
I’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create! This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. I did a local tv segment this week and made my Baked Cinnamon Chips and Fruit Salsa. When I got home I had a bag full of cinnamon chips left over and started snacking. Then my boys walked in from the back yard with handfuls of strawberries from our garden and I started thinking about how chocolate covered strawberries sounded so good right then because my first thought when I see any sort of food product is how it would taste covered in chocolate.
So I chopped up those berries and let them sit in a spoonful of sugar for a bit. Then I sprinkled them all over those crispy cinnamon-sugar coated chips. I grabbed some chocolate chips, and ate a few. Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling. Holy Frijoles. Oven-Baked Caramel French Toast. This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast! Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter. My little girl will be 3 weeks old this Saturday, the 7th. She is quite precious, and I am loving every second of being a mother of two! I made this for my mom when she recently visited a few weeks ago after the birth of my daughter. It’s such a special way to say “I love you” and “thank you”! Begin by making the caramel layer… It’s simple: sugar and butter. Next, slice up your french bread.
Now that you know how many slices will fit, pour the caramel into the dish. The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender. Chill the bread in the refrigerator overnight. Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown. Oven-Baked Caramel French Toast Caramel Sauce 6 eggs. Nutella lava cookies | Kirbie's Cravings | A San Diego food blog sharing restaurant reviews and recipes. Wednesday, June 1, 2011 I love lava cakes. For a while now I’ve had this idea playing in my mind to create lava cookies. I tried making nutella lava cookies before, but they didn’t come out exactly as I’d hoped, so I wanted to attempt it again. I took a chocolate cookie recipe that I love, which is thick and sturdy and put some nutella in the middle of the cookie dough.
The fiancee really loved these cookies and couldn’t stop eating them. Recipe for cookie base is slightly adapted from the one found on Annie’s Eats. Author: Kirbie’s Cravings Prep time: 15 mins Cook time: 15 mins Total time: 30 mins 1 cup butter1¼ cup sugar2 large eggs1/2 cup unsweetened cocoa powder2¼ cups all-purpose flour1/4 tsp. salt1 tsp. baking powder1 1/2 cups large semi-sweet chocolate chipsnutella for filling Preheat the oven to 350F.Line baking sheets with parchment paper or silicone baking mats. Homemade Oreos. When I was little, my mom never really bought me and my sister many store bought cookies or toaster pastries, or anything like that, as I'm sure I mentioned before in my Pop Tart Pops post. She never really thought cookies and things like that were the healthiest things to give us, and I'm not going to disagree with her.
These store-bought cookies became almost a treat for us, that we would only get to enjoy every now and then, which I guess is a good thing, because it's a habit that stuck. To this day, I honestly don't really eat cookies very often, they're really just treats I enjoy every now and then.This does not apply to Oreos though...obviously. Oreos are just too good to pass up. I was shocked by how much these cookies tasted like real Oreos...I know that sounds stupid, because after all, shouldn't a recipe for homemade Oreos make cookies that taste like the real thing?
For the Cream Filling Directions Position two racks in the middle of the oven, and preheat to 375°F. S’mores Cookie Sandwiches. No campfire? No problem! You can still enjoy s’mores this Fourth of July! You know I couldn’t just make the soft and chewy graham cookies that I shared a few days ago and leave it at that, right? Of course not! Instead, I decided to take the cookies and turn them into s’mores cookie sandwiches (or “s’mookies” as my friends named them)… I knew it would either be fabulous or a huge sticky mess.
You could certainly make these cookie sandwiches with storebought marshmallow fluff… And, they would probably taste fine. After tackling both the graham cracker and marshmallow elements of s’mores, it was time to tackle the chocolate. Overall, though, I do have to agree with my friends that this is one of my better creations… And, I can assure you that I’ll be making them again (and again!). Homemade Marshmallow Fluff (adapted from Smitten Kitchen) This recipe will make considerably more marshmallow fluff/frosting than you will need for the cookie sandwiches, but I’d recommend making the full batch! "Best" Chocolate Chip Cookies. Lofthouse Style Cookies. Soft Lofthouse Style Frosted Cookies Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles.
These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie. Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. Yield: 4 1/2 dozen cookies Ingredients: Directions: Directions: In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside. Leave a Comment. PB-Stuffed Chocolate Cookies. Chocolate Brownie Cookies. I know it’s hot out and the last thing you want to do is turn on your oven.
I get it! But for these little gems I think it’s worth it. These flourless cookies popped up on my radar this past spring when I was really at the height of my low carb experiment. I found them over at Recipe Girl and added them to my long list of recipes to try. So when vacation time rolled around last month I figured it was the perfect opportunity to make these. Let’s just state something I’m sure most of you already know……wax paper is NOT the same thing as parchment paper. Ten minutes later we were wondering why there was an awful lot of smoke pouring out everytime I opened the oven door. The girls still devoured them though they were STUCK to the wax paper. I didn’t let that deter me though, and the next day I set to making them again. So you know when I got home the next week I just had to tackle this once and for all.
Flourless Chocolate Brownie Cookies Author: Slightly adapted from Recipe Girl Prep time: Donut Muffins.