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Posts Tagged ‘chocolate chips’

by Caitlin Saniga

If you’re looking for a recipe that will stay soft and chewy long after the cookies are removed from the oven, this one’s for you. My mom recently taught me a trick for quickly bringing butter to room temperature. (I never seem to plan far enough ahead for recipes that use the softer butter.) Fill a bowl with room-temperature water, and place the stick of butter, still wrapped, in the water. Let it sit for about 5 minutes, and voila! The butter softens in a snap.

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment (or with a large mixing bowl and a hand mixer), combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce the speed to low and add the salt, vanilla and egg. Beat the mixture until it’s well mixed, about 1 minute. Add the flour mixture and mix in until it’s just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on the baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes (Remember: the cookies will continue to cook after they are removed from the oven!). Remove from oven, and let the cookies cool on the baking sheet 1 to 2 minutes. Transfer to a wire rack, and let them cool completely. Store cookies in an airtight container at room temperature for up to 1 week.

Recipe adapted from: MarthaStewart.com

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by Caitlin Saniga

I was worried these muffins got a little dark in the oven. But they were perfect!

  •  2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 3 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup walnuts, chopped and toasted (at 350 degrees for about 3 minutes)
  • 1/2 cup chocolate chips (I used mini-chips.)

If your bananas aren't quite overripe yet, stick them in a paper bag with an apple (or tomato), fold over the top of the bag to seal it, and store the fruits this way overnight. In the morning, the banana will be considerably riper.

Preheat oven to 375 degrees, and place cupcake liners in a 12-cup muffin tin.

In a large bowl, combine the flour, baking soda and salt; set aside.

In a small bowl, mash 1 1/2 of the bananas with a fork. With an electric mixer equipped with a wire whisk, whip the remaining bananas and sugar on medium-high (I put my upright KitchenAid mixer on speed 6.), for about 3 minutes.

Everything's better with a little chocolate. The original recipe didn't call for chocolate, so if you don't have any I'm sure you could leave them out for a more mediocre muffin. 😉

Add the melted butter, eggs and vanilla, and beat well, scraping down the sides of the bowl at least once. Mix in the dry ingredients just until incorporated. Fold in the mashed bananas, nuts and chocolate chips with a rubber spatula.

Spoon the batter into the cupcake liners in the muffin tin, filling them almost to the top. Rap the muffin tin on the counter to get rid of any air bubbles.

Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. (Mine took more like 22 before the toothpick came out clean.) Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Makes 12 muffins.

Recipe adapted from: Tyler Florence – Food Network

Photo: Caitlin Saniga

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by Caitlin Saniga

Snacks on snacks: These nontraditional chocolate chip cookies are sweet, salty and spicy.

  • 1 1/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • Pinch of chile powder
  • 1/4 teaspoon salt
  • 5 strips bacon (1/3 pound)
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips

Sage, you can stand on your hind legs and whine, but you're not getting a cookie.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in all but 2 tablespoons each of the chocolate chips and bacon.

Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (The cookies won’t spread in the oven.); press the reserved bacon and chocolate chips on top. Bake until golden, 10 to 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Makes a dozen big cookies. (These cookies are best when they’re straight out of the oven, duh, and they keep for up to 3 days.)

Recipe adapted from: Food Network Magazine

Photos: Caitlin Saniga and Eddie Paik

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by Caitlin Saniga

This took about 15 minutes to prepare. I waited the minimum hour freeze time, so the whipped cream was just barely frozen and still kind of soft. It got icier the longer it stayed in the freezer.

Does anyone remember Vienetta ice cream cakes? This recipe reminds me of a much less intricate-looking version with the added bonus of including already-delicious ice cream sandwiches. And it still looks impressive.

  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 6 ice cream sandwiches (3.5 ounces each)
  • 1/2 cup chocolate chips, chopped (I accidentally bought mini chocolate chips {so cute!}, so I didn’t chop mine)

Line a large baking dish (I used a 7-by-11-inch glass dish) with a piece of wax paper or parchment, allow the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer. Spread 1/4 of the whipped cream over. Repeat with the remaining sandwiches and whipped cream. Spread the remaining whipped cream along the sides of the stacked sandwiches.

Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to a week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a plate. Discard the paper and serve.

Makes 6 to 8 servings.

Recipe adapted from: Real Simple’s Easy, Delicious Meals

Photo: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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by Sarah Steimer

The best part of oatmeal cookies is that you can pretend they're good for you.

  • 3/4 cup butter
  • 1 3/4 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • sprinkle of ground cloves
  • 2 cups of rolled oats
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup walnuts, chopped
  • 1/2 cup (or more!) chocolate chips

Beat butter at medium speed to high for 30 seconds. Add about half the flour, all of brown sugar, sugar, egg, baking powder, vanilla and baking soda. Stir in cinnamon and cloves,  beat until thoroughly combined and then add rest of flour.

Stir in oats, walnuts, cranberries/raisins and chocolate chips.  Drop  by rounded teaspoon two inches apart onto an ungreased cookie sheet.   Bake at 375 degrees for 10 to 12 minutes or until edges are golden brown.

Recipe adapted from: Better Homes and Gardens New Cook Book

Photo: Sarah Steimer

Baking tips:

-Cookies can trip a lot of people up. Shoot for taking your cookies out at the suggested time, even if they still seem a bit soft. Many cookies continue baking while they’re out of the oven and cooling.

-Oatmeal makes an awesome baking staple. Think: oatmeal cookies, fruit crisps, granola.

-This goes for anything you bake: Try to use unbleached flour versus bleached. Just think about it, why would you want something you’re ingesting to be bleached?

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by Sarah Steimer

These are cupcakes, not muffins, even though they don't have icing.

  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 egg
  • 2 tablespoons milk
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 3/4 cup cranberries, fresh or frozen
  • 1/2 cup chocolate chips

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until well blended. Stir in the milk. Add the flour and baking powder. Gently fold in the cranberries and chocolate chips.

Spoon the batter evenly in lined cupcake tins and bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack.

Makes 12.

Recipe from: The Pastry Affair

Photo: Sarah Steimer

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by Caitlin Saniga

The pistachio pudding mix gives these cookies a hint of green. Perfect for Christmas!

  • 3 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 small package (3.4 ounces) pistachio-flavored instant pudding mix
  • 1 cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoons pure vanilla extract
  • 1/4 cup toasted pecans, coarsely chopped (Or maybe pistachios? Seems obvious.)
  • 3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare two large baking sheets: Lightly grease with shortening, or line with parchment paper or a non-stick baking mat.

In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.

In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add nuts and chocolate chips; stir to mix.

Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 15 minutes or just until  cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a spatula and place on a wire cooling rack to cool.

Makes about 5 dozen cookies.

Recipe adapted from: The Baking Pan

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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