Rolo Stuffed Chocolate Chip Cookie Recipe Ingredients Directions 1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. the browniest cookies I have, for forever and a day, looked for a chocolate cookie I could crown with what I considered the highest honor one could bestow on it, declaring it the browniest cookie. I just didn’t expect it to take me so long to find what I was looking for. Along the way, I met cookies that suggest brownies; ones that are weakly chocolaty, better emulating mediocre brownies; those that promise soft but deliver chewy; and even versions that are a great chocolate cookie, but have little to do with the glorious puddles of square-baked halfway-between-cookie-and-cake batter I love to the point of distraction. To me, the browniest cookie would be everything that we expect from a great brownie — a slight crackly exterior, a plush, fudgy interior — but formatted as a cookie with a piled height that doesn’t spread too flat in the oven. To bite into it, there would be no question as to what it aspired to be. Like the brownie recipe, it begins with unsweetened chocolate and butter melted together.
Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.
MOLTEN CHOCOLATE CHIP COOKIES // SPONSORED BY SCHARFFEN BERGER | The Kitchy Kitchen It’s not fair to the other desserts when molten chocolate cake is on the menu. Who would pass up warm gooey chocolate when its an option? Or any chocolate, really. That’s why I’m so excited to be partnering with Scharffen Berger over Valentine’s Day. I basically have carte blanche to get even more chocolate obsessed than I already am. The result is the softest, chocolate-iest, cookies you’ve ever had. 1 stick butter ½ cup sugar ½ cup brown sugar, packed 1 egg 1 teaspoon vanilla 1½ cups flour 1 teaspoon baking soda ¼ teaspoon salt 1/2 cup Scharffen Berger Unsweetened Cocoa Powder ½ cup grated Scharffen Berger Semi Sweet Chocolate 1/2 cup heavy cream 6 ounces dark chocolate, finely chopped 1 ounce unsalted butter, softened Bring cream to a boil in a saucepan over medium-high heat. For the cookies, preheat oven to 375 degrees. Cream the butter and sugars in a large bowl. Sift together flour, baking soda, salt and cocoa and gently add to the butter mixture.
Ganache Recipe Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. To make Ganache, hot cream (cream with a 35-40% butterfat content) is poured over chopped semi sweet or bittersweet chocolate, and the mixture is stirred until smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Ganache is widely used in the pastry kitchen. The taste and quality of the ganache is primarily dependent on the quality of chocolate you start with. Besides the chocolate, a Ganache contains cream, in this case heavy "whipping" cream, or double cream.
Chocolate Caramel Tart Recipe Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate. Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! October 1st marked the the launch of Scharffen Berger Chocolate’s Elevate a Classic Dessert contest. For more Scharffen Berger deliciousness, be sure to check out Katie’s recipe for Dark Chocolate Orange Pudding. How To Participate Link Up Your Recipes:
Triple Layer Fudgy Mint Oreo Brownies Triple Layer Fudgy Mint Oreo Brownies Happy Saint Patrick’s Day! A few weeks early, but who’s counting. I couldn’t resist sharing these. Now. These brownies are the best thing to come out of my kitchen thus far in 2012. I know we’re only two months into the year, but I assure you, these take the cake take the brownie. Let’s talk about what’s going on in them. To the brownie batter for the base layer, I added a dozen crumbled Cool Mint Oreo Cookies (Layer 1) I also made a green minty marshmallow mixture, comprised of Marshallow Fluff, peppermint extract, and green food coloring, and I swirled half of it through the brownie batter along with the crumbled Oreos. To say this green mixture is “pretty good” is an understatement: white chocolate chips + buttercream frosting + Marshmallow Fluff + peppermint extract = Dive In and Don’t Come Up For Air. I would like to have this stuff on hand for mental health days because a spoonful of it is guaranteed to put a smile on your face. Heaven-sent. PMS? Save
Self-frosting Nutella Cupcakes Cupcakes are an easy sell. Add Nutella, and they’re a hit. Best of all, swirling the Nutella directly into the white batter before baking creates swirly, chocolatey tops that have no need for frosting – saving you a step. And if you have kids who like to lick the frosting off their cupcakes and leave a sticky stump, the Nutella is baked right in. The batter is thick – it needs to be about the same consistency as the Nutella so that you can swirl the two together easily. The resulting cupcakes are dense and moist, and easy to take on picnics or to other events that call for transporting them – without frosting, it’s easier to bring them with you without risk of an icing mess. NOTE: In response to the comments below that the cupcakes were coming out dry, I’ve reworked this recipe. More on Babble: 10 Tasty Mug Cakes You Can Make in Just MinutesOut of the Campfire into the Oven: S’mores PieChocolate Chip Cookie Dough DipTwo Minute Mug Brownie2 Minute Chocolate and Salted Caramel Mug Cake