Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies!
What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Homemade Hostess Cupcake Cake&Balls.
This is not a lie... this is the truth...
There are times when I will have lots of yummy, homemade baked goods in my house and I will drive to the gas station to get a Hostess Cupcake. Mint Chocolate Chip Cookies. Brownie Cookies. Love brownies.
Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect!
These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. The Cookie Cake&Pie.
Cookies, Cakes and Pies are basically the holy trinity of baked goods.
Separately, each is wonderful in its own way. Cookies and milk after school. Birthday cake. Pie at Thanksgiving. But what if--just what if--all of this awesome could be combined into one singular sensation? It's time to break out a seriously sweet triple play: the Cookie Cake Pie. I wish I had a more clever moniker for you, but really, the name does say it all: it's a cookie and a cake within a pie. Want one of your very own? Apple Pies in Apples.
I'm trying desperately to hold on to any remainders of this wonderful season. I've already frozen tons of slices of peaches for a cold winter afternoon when I need a juicy peach cobbler. I'm now making my way through all the blackberries we have close to our house. Jam will be made, don't you worry. For now, because we've been enduring the craziest heat wave, the blackberries are turned into smoothies and other cold treats. Creamy Blackberry Frozen Yogurt(printable version) 3 cups fresh blackberries3 cups yogurt cheese (or Greek yogurt)1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)In a blender, puree the blackberries with the sweetened condensed milk.In a medium bowl mix the puree with the yogurt cheese.Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.
Mini Apple Pies. Chocolate Chip Cookies. I’ve already posted about my one of my newfound favorite chocolate chips cookies. The recipe calls for butter – very common in cookies. Well, I have another all-time favorite cookie recipe and this one uses shortening. I know some of you are cringing. Shortening is kind of on the outs with trendy cookie-baking these days, and I understand why – many of the cookies I eat using shortening don’t have a lot of flavor and taste.
However, let me tell you, I have been making this cookie recipe for at least 8 years and they are phenomenal and definitely not lacking in flavor. Aunt Alecia’s Famous Chocolate Chip Cookies Ingredients 1 cup butter-flavored shortening 1 cup granulated sugar 1 cup brown sugar 3 extra-large eggs 1 tablespoon hot water 1 teaspoon salt 1 teaspoon vanilla 1 1/2 teaspoons baking soda 3 1/2 cups flour 2 cups chocolate chips Directions Beat together the shortening and both sugars. Perfect Buttercream. You know the scene – you’re at a party, and it’s time for the cake to be served.
The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment). Single ingredient ice cream recipe. Recipe: single-ingredient ice cream Administrative news: The amount of spam accumulating in my filter is increasing and the amount of time I have to glance through and fish out the occasional legitimate comment is all but nil at this point.
From now on, I’m deleting the hundreds of spam caught each day without a second glance. If you leave a comment and it does not show up immediately, you probably went the way of spam. Please feel free to email me and let me know so I can rescue you and keep you off the blacklist. Thanks! Chocolate Chip Cookie Dough Truffles. I’ve never liked chocolate chip cookies.
Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. They’re nothing special to me, unless you get some cookie dough-action before it meets its fate in the oven.