All posts in category Chocolate

Milky Way Ice Cream with Hot Fudge Sauce

I have a bit of an obsession with cooking magazines, subscribing to at least a dozen.  Besides Cook’s Country and Cook’s Illustrated, one of my favorites is the Food Network Magazine.  In the July/August edition, they featured winning recipes from Austin’s Annual Ice Cream Festival.  They all looked delicious with fun ingredients like cream soda, bacon, candy bars and cinnamon oil.  It was hard to choose which to make first.  Well, maybe not too hard since there was a chocolate ice cream in the bunch.  You know I had to start there.

My kids had stayed at their Gramma’s for the night and wouldn’t be home until dinnertime.  I thought I would surprise them with this chocolate ice cream made from Milky Way bars. Fun right?  You melt the Milky Ways down with condensed milk, adding milk and half and half to create the base.  Now the recipe says that chocolate syrup is optional.   But, adding more chocolate to a recipe should never be optional.  Add it. :D After churning the base in an ice cream maker, the texture reminds me of a Wendy’s Frosty.  It kind of tastes like one too, but with a hint of caramel.

This recipe uses only 1/2 cup of sweetened condensed milk.  Ugh. I hate to waste food. Although I would have loved to just eat it right from the can, I thought better of it, and decided to look for a recipe.  On the Eagle Brand website, I found a recipe for hot fudge sauce. I figured if I make half a recipe, I could use half a can of milk and have a delicious sauce for my ice cream. Perfect.

Now what kid wouldn’t want to come home to a big glass filled with Milky Way flavored ice cream, topped with hot fudge sauce and more Milky Way pieces on top?  I’m gonna go with none. :D

Milky Way Ice Cream

Yield: 1 quart

4 oz Milky Way candy bars, chopped   (two 2 oz bars)

1/2 cup sweetened condensed milk

1 cup whole milk

1 cup half-and-half

1/2 cup chocolate syrup  optional

Melt the candy bars and condensed milk in a heatproof bowl set over a saucepan of simmering water. (Do not let the bowl touch the water).  Stir until smooth.  Remove the bowl from the saucepan.  Whisk in the milk, half-and-half and chocolate syrup. Refrigerate until cold, at least 2 hours.  I ran my base through a sieve because I saw a few small pieces of unmelted nougat.

Churn the mixture in your ice cream maker according to the manufacturer directions.  Transfer to an airtight container and freeze until firm, at least 2 hours.  I found it really to take overnight for a firmer texture.

Source:  Food Network Magazine (Collin Hazlet)

Hot Fudge Sauce (this is 1/2 of the original recipe)

1/2 cup (3 oz.) semi-sweet chocolate chips

1/2 (7 oz.) can sweetened condensed milk

1 tablespoon butter

1 tablespoon water

1/2 teaspoon vanilla extract

Melt the chocolate chips with sweetened condensed milk, butter and water in medium-sized heavy saucepan over medium heat. Beat smooth with wire whisk. Stir in vanilla.

Serve warm over ice cream or as fruit dipping sauce. Store leftovers covered in refrigerator; reheat to serve.

To Reheat: Combine desired amount of sauce with small amount of water in small heavy saucepan. Stir constantly over low heat until heated through.

Source:  Eagle Brand

10 Comments
by Just Baked on August 17, 2012  •  Permalink
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Posted by Just Baked on August 17, 2012

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Flour Bakery’s Chocolate Chunk Cookies

Chocolate chip cookies are my favorite to bake because they are also my favorite to eat.  Though I will say, my kids and my husband can tear them up pretty good too.  :D I’m not sure how many different recipes I have tried, but it’s a lot.  I am always on the quest for the perfect chocolate chip cookie.  So, I decided to try Flour Bakery’s chocolate chunk cookie because everything I’ve made so far has been delicious.  I have never used bread flour in my chocolate chip cookies, but it is added to make them more thick and chewy.  That’s exactly what I am going for.  And then, oh my goodness this cookie sure does pack a chocolate punch with both semisweet and milk chocolate mixed into the dough.  This recipe uses chocolate cut from a bar instead of chocolate chips.  Chips have stabilizers that help them keep their shape when baked.  But, when you use real chocolate and you bite into a cookie right from the oven, the chocolate melts and oozes from the cookie.  If you haven’t tried it, you won’t believe how delicious it is.  You won’t ever have your chocolate chip cookies any other way.

Everyone says they have the perfect chocolate chip cookie, but I won’t say that.  I will say that these were some of the best I’ve had.  A bit crisp on the outside, chewy on the inside, and bits of chocolate throughout.  This is exactly how a chocolate chip cookie should be.  I think my husband ate half of them and my kids loved them.  Sammie keeps asking for more of the Amazin’ cookies. Amazin’?  I love it.

Flour Bakery’s Chocolate Chunk Cookies

Yield: 2 dozen (I got 20 cookies)

1 cup (2 sticks/228 grams) unsalted butter, at room temp

3/4 cup (150g) granulated sugar

3/4 cup (165g) firmly packed light brown sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 cup (140g) unbleached all-purpose flour

1 cup (150g) bread flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

9 ounces (255g) semisweet chocolate, chopped (about 1 1/2 cups)

2 1/2 ounces (70 grams) milk chocolate, chopped (about 1/2 cup)

In the bowl of a stand mixer fitted with the paddle, cream together the butter, sugar and brown sugar on medium speed for about 5 minutes, or until light and fluffy. Stop the mixer a few times to scrape down the sides and bottom of the bowl as needed to release clinging butter or sugar. Beat in the eggs and vanilla on medium for 2 to 3 minutes or until thoroughly combined. Scrape down the bowl and paddle to make sure the eggs are fully mixed in.

In a medium bowl, stir together both flours, baking soda, and salt until well combined. Add the semi sweet and milk chocolate pieces and toss to combine.  On low speed (or with a wooden spoon), slowly add the flour-chocolate mixture to the butter-sugar mixture.  Mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let rest in the fridge overnight (or at least 3-4 hours) before baking.  When you are ready to bake, position a rack in the center of the oven and preheat the oven to 350F.

Drop the dough in 1/4 cup balls onto a baking sheet (I lined mine with parchment) about 2 inches apart. Flatten each cookie slightly with the palm of your hand. Bake for 15 to 18 minutes, or until golden on the edges but still soft in the center. I rotated the pans halfway through baking. Don’t let them brown through or you will lose the chewiness of the slightly underbaked centers.  Let cool on the baking sheet on a wire rack for 5 to 10 minutes.  Then, transfer the cookies with a spatula to the wire rack to cool completely.

The cookies can be stored in an airtight container for up to 3 days.  Unbaked dough can stay in the fridge, in an airtight container, up to 1 week.

Source:  Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe

12 Comments
by Just Baked on August 15, 2012  •  Permalink
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Posted by Just Baked on August 15, 2012

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Classic Fudgesicles

Just like their mother, my children adore anything with chocolate.  They have also been loving the popsicles I have been making lately.  So, I wanted to combine the two and make fudgesicles.  But I kept on forgetting to buy malted milk powder.  Dang, I used to have the memory of an elephant and I still do when it comes to drugs…kind of important for a pharmacist.  :D   But, when it comes to everyday stuff, geez, unless it is written down, I won’t remember it.  Then, I also have to keep track of that list because I tend to lose it too.  When I was grocery shopping, chocolate syrup was on the list (I have a recipe for homemade, but I was too lazy and still sick) and the malted milk powder, although not on the list, was right next to it and somehow I remembered that I needed it for these pops.

Jack and Sammie were so excited as I made the fudge mixture before they left for a day at the children’s museum with my husband.  I promised them that they would be ready when they got home.  After the museum, my husband took them out for dinner and then ice cream.  Jack and Sammie both said they didn’t want any ice cream because they wanted the fudgesicles mom made.  They knew the chances of them getting two desserts was slim.  But, it was their lucky day.  Ice cream and fudgesicles for dessert!  We have to spoil them once in awhile.  Through chocolate covered lips (and chin and cheeks), Sammie told me that I did a great job and that they were perfect.  High compliments from my 5 year old.  Now, it doesn’t get much better than that!

Classic Fudgesicles

Yield: 6 to 9 ice pops

1 3/4 cups (14 fl oz/430mL) half and half

1 Tbsp unsweetened cocoa powder

2 Tbsp malted milk powder

1 Tbsp light corn syrup

1/2 tsp vanilla extract

4 oz (125g) semisweet chocolate, finely chopped

In a saucepan, combine half and half, cocoa powder, malted milk powder, corn syrup, vanilla and salt.  Bring to a simmer over medium-high heat, stirring occasionally, and cook until the cocoa and malted milk powder have completely dissolved.  Remove the mixture from the heat and stir in the chopped chocolate.  Stir until the chocolate has completely melted and the mixture is smooth.  Let cool to room temperature.

If using conventional ice pop molds, divide the mixture among the molds.  Cover and freeze until solid, at least 4 hours and up to 3 days.  If using sticks, insert them into the molds when they are part frozen, about 1 hour.  Then continue to freeze until solid, about 3 more hours.

Source:  Ice Pops: Recipes for Fresh and Flavorful Frozen Treats

Note:  These aren’t real sweet.  If you prefer a sweeter pop, you can add a bit of sugar (to taste) to the hot cocoa mixture.  Superfine would dissolve best.  My daughter and I thought the sweetness was fine, but my son would have liked it a bit sweeter.  It didn’t stop him from eating the whole thing though faster than either of us did.

9 Comments
by Just Baked on July 27, 2012  •  Permalink
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Posted by Just Baked on July 27, 2012

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Low-Fat Chocolate Pudding

If a recipe says low-fat in the title, I hate to admit that I immediately dissmiss it.  To me desserts are full-fat or they just aren’t worth it.  But, it is usually because I don’t like the taste and texture of the low-fat products they contain like cream cheese or sour cream.  But, when I looked at this recipe for low-fat chocolate pudding, it contained all the usual ingredients I cook with but still has half the fat and calories.  Say what?  I had to try it and see how it compares to traditional homemade chocolate pudding.

Who knew that homemade pudding doesn’t take much more time than Jello pudding in a box?  And, you won’t believe how much better it tastes…even this low-fat version.  When I made the pudding, I just started getting a terrible cold, so unfortunately I wasn’t able to taste it too well.  But, I can still guarantee that this pudding tastes fantastic.  How?  Well Jack and Sammie both tore through their bowls in record time and asked for more.  They were sad when I told them that it was gone.  When I turned to them after feeding baby Alex some pudding, I saw that they both licked their bowls clean enough to put back in the cabinets.  I’ve never seen them do that before! So, I think I can safely say this is some tasty pudding.  You definitely will not miss the extra fat and calories.

Low-Fat Chocolate Pudding

Yield: 4 servings

2 oz bittersweet chocolate, chopped

2 Tablespoons cocoa, preferably dutch processed

2 1/2 tablespoons cornstarch

1/2 cup sugar

1/8 teaspoon of salt

2 1/2 cups whole milk

2 teaspoons vanilla extract

Melt chocolate over double boiler or in the microwave (I recommend).  Cool slightly.

Whisk together the cocoa powder, cornstarch, sugar and salt in a heavy bottomed medium saucepan.  Add milk all at once and whisk to incorporate.  Whisk in melted chocolate.

Bring the mixture to a boil over medium heat, whisking until smooth.  Once boiling, reduce the heat to low and cook, stirring constantly with a heatproof spatula or wooden spoon, making sure to scrape the edges of the pan, for 2 minutes.  The mixture will become thick and glossy.

Remove the pan from heat and stir in vanilla.  Pour pudding through a fine-mesh strainer and into a heatproof bowl, pushing gently with a spatula or spoon.  Leave any solids in the strainer.

Place a piece of plastic wrap directly on the surface of the pudding to prevent a yucky skin from forming.  Refrigerate for 4 hours or until completely chilled.  (Pudding will keep up to 2 days). Gently stir before transferring into individual bowls for serving.

Source:  Cook’s Country Charter Issue 2005

Nutritional Information from Cook’s Country:

Cook’s Country

Traditional

Calories

286

581

Fat

13g

34g

Cholesterol

21mg

202mg

4 Comments
by Just Baked on July 25, 2012  •  Permalink
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Posted by Just Baked on July 25, 2012

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Cookies and Cream Popsicles

Here in Chicago, we have been having 100 degree days all week and I decided that it was just way too hot to bake.  I recently bought this Norpro Ice Pop Maker from Amazon and it seemed like the perfect time to use it.  But, hmmm…what to make first?   To figure this out, I grabbed the book Ice Pops off my bookshelf and whoa did I find lots of recipes that I want to try!  But, given my love for Oreos, the cookies and cream popsicle caught my attention immediately.  The creamy base is a no-cook, Philadelphia style ice cream made of milk and cream, no egg yolks.  Sour cream is added for richness and provides a slight tang to balance the sweetness of the rest of the pop.  Once you prepare the sweet cream, you fold in pea-sized bits of Oreo cookies to complete the mixture.  Then you just pour them into your molds, Zoku or even paper cups and let them freeze.  That’s it.  Easy peasy, right?

I made them after the kids went to bed so I could surprise them with a fun after dinner treat the next night.  Jack and Sammie absolutely loved them!  They had 2 pops each and both of them were asking to have another one.  No, I think two is plenty.  Even the baby had one, well soft of.  Alex didn’t really get it.  He ate a bit and then decided it best to smear the rest all over his face, hair, and high chair tray.  Oh Alex, I love you, but what a waste of a fantastic popsicle! :D

Cookies and Cream Popsicles

Yield:  8 to 10 pops

14 chocolate wafer cookies, about 4 oz (125g) total weight

1/4 cup (2 oz/60g) superfine sugar

1/4 cup water (2 fl oz/60mL)

1/2 cup (4 fl oz/125mL) sour cream

1/4 cup (2 fl oz/60mL) whole milk

1 cup (8 fl oz/250mL) heavy cream

1 tsp vanilla extract

Working in a small bowl, crumble the cookies to make pieces about the size of peas.

In a bowl, stir together the sugar and 1/4 cup (2fl oz/60mL) water until the sugar dissolves.  Stir in the sour cream, milk, cream, and vanilla.  Add the crumbled chocolate cookies and stir to mix.

If using conventional pop molds, divide the mixture across the molds.  Cover and freeze until solid, at least 4 hours or up to 3 days.  If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours.

If using an instant ice pop maker (Zoku), follow the manufacturer’s directions.

Source:  Ice Pops:  Recipes for Fresh and Flavorful Frozen Treats

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I have been nominated by Mess Makes Food for the Addictive Blog Award.  Is there a better honor?  She has some yummy looking desserts on her blog to satisfy her sweet tooth.  A girl after my own heart. :D   Thank you MissMessy for your support.

The rules are as follows:

  • Thank the person who nominated you and link them back.
  • Share a little bit about why you started blogging.
  • Copy and paste the award onto your blog.
  • Nominate up to 10 other bloggers you think are addictive enough to deserve the award.

Why did I start blogging?

There are many reasons…..

1.  I have a giant cookbook collection and I thought I should brush the dust off and actually use them. :D   Along with all the crazy single use baking pans I have sitting around unused too.

2  Baking intimidates a lot of people.  I have a list of things I am intimidated to bake too.  But, I want to work on attacking that list, so I don’t have one anymore.  What is there to fear really, but a failed recipe?  That’s really not so bad.  It happens to me all the time.

3.  I am a mom. So, I want to make recipes that are both easy and delicious, that other moms can share with their children.

4.  And, most importantly, I really want these recipes available for Jack, Sammie and Alex to share with their children one day.

My nominees for the Addictive Blog award are:

Jessica @ The Jey of Cooking

Eva @ Eva Bakes

Joelen @ What’s Cookin’ Chicago

Lynsey @ Lynsey Lou’s

Sarah @ A Taste of Home Cooking

26 Comments
by Just Baked on July 9, 2012  •  Permalink
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Posted by Just Baked on July 9, 2012

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Soft Sugar Cookies with Cookie Dough Frosting

I have to admit that I love those Lofthouse cookies at the grocery store.   You know the ones.  The soft sugar cookies with thick frosting and sprinkles to coordinate with each holiday.  So delicious.  Even with all the baking I do, I have a hard time resisting them.  But, I think next time it will be a little bit easier.  Why?  Because I have found some cookies that blow those out of the water.  I came across a recipe for sugar cookies in The Cookie Dough Lover’s Cookbook that were described as tasting like the grocery store cookies only better with the addition of chocolate chip cookie dough frosting.  How could they not be better?

I must warn you that these cookies are a bit time consuming because of all the steps: making the dough, refrigeration, roll and cut the dough, bake them, make the frosting and frost them.  But, each step is easy and the end result is oh so very worth it.   Upon tasting them, both my son and husband exclaimed oh my god, which was barely discernible with their mouths stuffed with cookies.  My daughter said they were the best thing I ever made.  Now, these three are some very tough critics.  If they say they are good, you can believe it.  But really, what’s not to like?  This is a super soft, not too sweet sugar cookie, smeared with cookie dough frosting and generously topped with chocolate chips.  Sounds (and tastes) pretty perfect to me. :D

Soft Sugar Cookies with Cookie Dough Frosting

Yield: 24 cookies

For the cookies:

1/2 cup vegetable shortening, at room temperature  Use the sticks- easier to measure and less messy

1 cup granulated sugar

2 eggs

1/4 cup heavy cream

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

4 cups all-purpose flour (or more as needed)

For the frosting:

3/4 cups unsalted butter, at room temperature

1/3 cup light brown sugar, packed

1/3 cup all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

4 cups powdered sugar, or more as needed

1/3 cup heavy cream

1/2 cup mini semisweet chocolate chips

Directions:

In a large mixing bowl, beat together shortening and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Add heavy cream and vanilla and beat until smooth. Add salt, baking soda, and baking powder, followed by the flour, 1 cup at a time, mixing until dough comes together. Dough should be soft but not sticky.  If it is sticky, add more flour, 1 tablespoon at a time as needed. Cover and refrigerate at least 30 minutes or overnight.  I put the dough on Saran wrap and shaped it into a disk to make it easier to roll later.

Preheat oven to 350F. Roll out dough to 3/8 inch thick. I had to use a small bit of flour.  Cut it into 3-inch circles (I used a biscuit cutter) and transfer to baking sheets lined with parchment paper. Bake 8-10 minutes, or until tops are puffed and no longer shiny and bottoms are just barely golden brown. Do not overbake. Transfer cookies to a wire rack to cool completely.

To prepare frosting, beat together butter and brown sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Mix in flour and salt, followed by vanilla. Add 4 cups of the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream and beat until fluffy. Add more powdered sugar as necessary, 1/4 cup at a time, until frosting is thick yet spreadable.  I had to add more cream to thin it out a bit. 

With an offset spatula, spread 1 heaping tablespoon of frosting onto each cookie. You can be generous with the frosting. Sprinkle with chocolate chips, pressing lightly so chips adhere to frosting. Refrigerated in an airtight container, frosted cookies will keep for up to 3 days.

Source:  The Cookie Dough Lover’s Cookbook

24 Comments
by Just Baked on July 6, 2012  •  Permalink
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Posted by Just Baked on July 6, 2012

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Chocolate Chip Cookie Dough Sandwich Cookies

A few days ago, my sister-in-law was wonderful enough to take all three of my children so my husband and I could spend a day in the city kid-free!  I ♥ her.  We went to Bleeding Heart Bakery for a late breakfast and after looking at cases upon cases of delicious looking cupcakes, cookies and other sweets, I chose a broccoli quiche.  My husband couldn’t believe it.  But, with all the desserts that I bake, I really wanted something savory and it was delicious.   My husband chose a giant whoopie pie, but was disappointed that it wasn’t nearly as good as mine.   I tasted a bite and couldn’t help but agree.  :D After breakfast, we had time before the movie, so we decided to browse some at Barnes and Noble.  Of course, I made a beeline straight for the cookbook section.  It is there that I came across the book The Cookie Dough Lover’s Cookbook, flipped through a few pages and decided that I needed it.  But, it is so hard for me to buy books at the bookstore, when I know I am able to get them so much cheaper on Amazon.  So, somehow I restrained myself and noted the title so I could order it that night.

When the book arrived, I was flipping through it and  I knew that I had to make the chocolate chip cookie dough filled sandwich cookies immediately.  I mean, are you kidding me?  My favorite cookie, sandwiched together with cookie dough filling, which I may like even more than the cookie itself?  Now, that is genius!  The cookie batter comes together easily, just like any other chocolate chip cookie dough.  The cookies bake up flat, and a bit crispy on the edges and chewy in the middle.  The cookie dough frosting tastes so much like cookie dough, I had a hard time not eating it all right out of the bowl.  Okay, I admit it.  I ate some.  But, I still had enough to fill the cookies…well, most of them anyways.   Filled or not, these cookies are simply delicious.  As if there was any doubt.

Chocolate Chip Cookie Dough Sandwich Cookies

Yield: 20 to 24 sandwich cookies

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups mini semisweet chocolate chips

For Cookie Dough Filling:

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup light brown sugar, packed

1/4 cup all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.

Preheat oven to 350 F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks.  Arrange about 2 inches apart on parchment lined baking sheets. These flatten and spread quite a bit.  I suggest baking 9 cookies/sheet for your first batch so you can gauge size and spacing.  Bake for 9-11 minutes, or until cookie edges are lightly golden. Let cookies cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.

To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.  Sandwiches can be stored refrigerated in an airtight container, for up to 3 days.  Let them sit at room temperature for 30 minutes before serving.

Source:  The Cookie Dough Lover’s Cookbook

10 Comments
by Just Baked on June 27, 2012  •  Permalink
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Posted by Just Baked on June 27, 2012

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Cream filled chocolate cookies

It’s no secret that I love Oreos.  Actually, it’s the only crisp cookie that I like.  Then again, I dip them in milk, so I guess I turn them into soft cookies.  I was flipping through Martha’s (another love) Cookie book and couldn’t flip another page when I saw these Oreo looking cookies.   I had to make them today!  The cookie dough comes together easily and rolls by hand nicely.  No refrigeration, no rolling with a rolling pin or cutting out with cookie cutters.  I love how these cookies bake up with the old fashioned looking cracks, glistening from a heavy coating of sugar on the outside.  Unlike Oreos though, these are only crisp on the outside and more chewy on the inside.  But, the filling is more like the original than other recipes I have tried because it contains shortening.   To me, Oreos for eating are the double stuff, as opposed to baking Oreos, the regular.  So, you better believe I filled these cookies to capacity with icing.  While these aren’t exact Oreo replicas, they do replicate the flavors.  The intense chocolate cookie, the creamy filling…..Now I need milk. :D

Cream Filled Chocolate Cookies

Yield: 2 1/2 dozen    I got 15 sandwich cookies

1 1/4 cups all-purpose flour

3/4 cup Dutch-process cocoa powder   I used Valrhona

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar, plus more for flattening cookies

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1 large egg, room temperature

Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)  After pressing with the glass, I dipped the top of the cookie in more sugar because I like how it sparkles and the extra texture.

Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.

Place cream filling (recipe below)  in a pastry bag fitted with a coupler ( I put into a big Ziploc and snipped the corner), and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.

Vanilla Filling

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup solid vegetable shortening   Use the sticks, so much easier to measure!!

3 1/2 cups confectioners’ sugar

1 tablespoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use

Source:  Martha Stewart

14 Comments
by Just Baked on June 20, 2012  •  Permalink
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Posted by Just Baked on June 20, 2012

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Chocolate Oatmeal Cookies

I had some oatmeal leftover from the oatmeal cream pies I made a few weeks ago that I wanted to use up.  I came across these chocolate oatmeal cookies in an old issue of Cook’s Country and thought they would be perfect.  But, I saw that they needed 1 3/4 cups of oats and looking in the jar, I knew it would be really close.  Do you believe I had exactly enough?  I am never this lucky, so these cookies were meant to be.  This was an interesting recipe to me for 2 reasons.  The first is that part of the oatmeal is ground finely in the food processor and the rest is put into the dough whole.  The other thing is that melted milk chocolate is added to the dough, which is a bit unusual for oatmeal cookies.  But, I guess these are supposed to be similar to the urban legend Neiman Marcus $250 cookies.  You know the one where the lady asked for the recipe, was told it would be $250, but she thought it was $2.50.   She was crazy mad, so to get Neiman Marcus back, she gave the recipe out to everyone she knew.  Neiman Marcus denies this. But, it’s a fun story anyways.

These cookies have a nice crispness to the outside and a very chewy inside thanks to the oatmeal.  The melted milk chocolate gives them an extra punch of chocolate along with the chocolate chips.   These are a nice change from the usual chocolate chip cookie.  And dare I say healthy?  Come on, they do have oatmeal! :D

Chocolate Oatmeal Cookies

Yield: 2 dozen

1 3/4 cups old-fashioned oats (not quick cooking or instant)   Divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened but still cool
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3 ounces milk chocolate, melted and cooled   I used Callebaut
1 cup pecans or walnuts, chopped   I omitted
1 cup semisweet chocolate chips

Adjust racks to upper and lower middle positions.  Preheat oven to 350° F.  Line 2 sheets with parchment.

In a food processor, process 1 cup oats until well ground, about 30 seconds. Transfer to a large mixing bowl and stir in the flour, baking powder, baking soda, and salt.

Beat the butter and light brown sugar in the bowl of an electric mixer, on medium-high speed until thoroughly combined and no lumps, about 1 minute.  Scrape down the sides of the bowl and add the egg and vanilla. Beat until light and fluffy, about 30 seconds. Add the melted, but cooled, milk chocolate and beat until incorporated, 20 seconds.  On low speed, stir in the flour mixture just until combined, 15 seconds. Add the remaining 3/4 cup old-fashioned oats, the chopped nuts (if using) and the chocolate chips and beat on low until everything is evenly distributed, 1o seconds.

Roll dough into 2 tablespoon sized balls (I used a cookie scoop) and place 2 inches apart on the prepared cookie sheets.

Bake the cookies, rotating and switching position of the pans halfway through the baking time, until the tops are cracked (and set), but the cookies still appear moist in between the cracks, ~ 14 to 18 minutes.  Do not over bake.  Take them out a bit underdone or they will be crisp.  Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to a wire rack to cool completely.  These will store at room temperature up to 5 days in an airtight container.

Source:  Cook’s Country June/July 2006

12 Comments
by Just Baked on June 15, 2012  •  Permalink
Posted in Chocolate, Cookies
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Posted by Just Baked on June 15, 2012

http://justbakedbyme.wordpress.com/2012/06/15/chocolate-oatmeal-cookies/

Chewy Chocolate Chunk Cookies

Okay, so I have quite a few chocolate cookie recipes on my blog.  But, really, can one have too many?  I say no. :D   And, though they are all chocolate cookies, each recipe is very different.  While most chocolate cookies are like cakey brownies, this one is more like a chewy chocolate sugar cookie.  The cakey texture of other cookies comes from melting chocolate into the dough, which is softened by the fat in whole chocolate.  So, dutch processed cocoa powder replaces melted chocolate in this recipe.  An egg white instead of a whole egg gives the cookie structure and the dark corn syrup contributes to the chewiness.   America’s Test Kitchen always figures this stuff out just right.  What you end up with is an intensely chocolate sugar cookie, studded with big chunks of semisweet chocolate, with a sweet crunch from the sugar that glitters across the top.  Could a chocolate cookie get much better than this?  I’m gonna go ahead and say no.  Am I wrong?  I don’t think so, but you might have to try it and find out…

Chewy Chocolate Chunk Cookies

1/3 cup (2 1/3 oz) granulated sugar

1 1/2 cup (7 1/2 oz) all purpose flour

3/4 cup (2 1/4 oz) dutch processed cocoa powder

1/2 tsp baking soda

1/4tsp + 1/8 tsp salt

1/2 cup dark corn syrup

1 large egg white

1 tsp vanilla

12 tbsp unsalted butter, softened

1/3 cup ( 2 1/3 oz) packed dark brown sugar

4 ounces bittersweet or semisweet chocolate, chopped into 1/2 inch pieces    I used Callebaut semisweet

1/2 cup (3 1/2 oz) granulated sugar for rolling

Adjust oven racks to upper and lower middle positions and heat oven to 375°.  (I always bake cookies 1 sheet at a time in the middle).  Line 2 large baking sheets with parchment paper.  Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.

In the bowl of a stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping down the bowl as needed with a rubber spatula. Reduce speed to low, add flour mixture and chopped chocolate; and mix until just incorporated, about 30 seconds, scraping bowl as needed. Give dough a final stir with rubber spatula to ensure that no pockets of flour remain and the ingredients are evenly distributed.  Refrigerate dough for 30 minutes to firm slightly. The dough will still be soft.

Place 1/2 cup granulated sugar in shallow baking dish or pie plate.  Remove dough from fridge.  Divide dough into 16 equal portions (about 2 Tbsp, or 50g if you are a nerd like me); roll between hands into balls. Roll half of the dough balls in sugar to coat.  Place dough balls 2 inches apart on the prepared cookie sheets.  Repeat with the remaining dough balls. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone),  10 to 11 minutes, switching and rotating baking sheets halfway through baking. Do not over bake.

Let cookies cool on baking sheets for 5 minutes, transfer cookies to a wire rack and let cool to room temperature.

Source: The Cook’s Illustrated Cookbook

4 Comments
by Just Baked on June 13, 2012  •  Permalink
Posted in Chocolate, Cookies
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Posted by Just Baked on June 13, 2012

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