Tag Archives: baking

As Delicious As It Sounds

10 Mar

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Thinking back, this may have been one of my very first more ‘risky’ baking attempts. That isn’t to say it is very difficult, because its not, but these are definitely a step up from your traditional chocolate chip cookie.

These pillow cookies are brownie stuffed chocolate chip cookies – yes, that exists. And it is as delicious as it sounds.

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Ingredients:
1 cup, butter
1 1/2 cups, packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon, vanilla
2 1/2 cups, all purpose flour
2 teaspoons, baking powder
1/2 teaspoon, salt
12 oz bag, semi-sweet chocolate chips

1 package, brownie mix
Instructions:
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1. Make brownies according to package directions and let cool. Cut into squares.

2. To make the cookie dough, begin by beating butter with a mixer until creamy.

3. Combine flour, baking powder, baking soda and salt in a medium bowl and mix. Add flour to butter mixture and beat until combined. Stir in chocolate chips. Let dough chill covered in the refrigerator for at least an hour.3. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.

4. Preheat the oven to 350 degrees. Using a measuring cup, scoop the batter by the 1/4 – 1/2 cup (depending on size you want). Place the dough on parchment paper – work quickly so the dough remains chilled.

5. Make an indentation in the cookie dough and place a brownie square in the center. Press the brownie gently down and work the remaining cookie dough around the brownie. You can use your hands to shape the dough into a ball. If your dough gets too soft, you can chill the rolled dough balls for a few minutes before baking.

6. Bake the cookies for 18 minutes and let cool on the baking sheet for a few minutes. Then cool completely on a wire rack.

Just to note, these cookies do come out pretty enormous but I think they could easily be made smaller. I recommend trying to cut them down a little.

Recipe adapted from Bakerella

Turning Up the Heat

9 Mar

This blog is still new and who knows where it will go, but the real reason I first started thinking about blogging was for baking. I have always loved to bake. Before healthy eating, running and everything else, there was always baking. It has been a stress reliever, a creative outlet, my way of showing appreciation for others, and always a really good time.

This week I whipped up a special treat for a co-worker’s birthday: White Russian Mini Cupcakes. These were delicious, simple and much appreciated by the staff on a slow Friday afternoon!

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I am definitely planning on turning up the heat and posting a lot more recipes and baking adventures on this blog – stay tuned for more posts, and will be updating the Recipes tab as well!

White Russian Cupcakes (Makes about 30 mini cupcakes)
Cupcake Ingredients:
1 1/4 cups, all purpose flour
1 1/2 teaspoons, baking powder
1/4 teaspoon, salt
3/4 cup, sugar
6 tablespoons, butter
1 large egg and 1 egg white
1 teaspoon, vanilla extract
1/2 cup, milk
1/8 cup, Vodka
1/4 cup, Kahlua – divided

Buttercream Ingredients:
1 stick, butter
3 cups, powdered sugar
Pinch of salt
3-4 tablespoons, Kahlua

Cupcake Instructions:
1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2. In a medium bowl mix together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat together the sugar and butter until combined. Add the egg, mix, and then add the egg white. Next add the vanilla, Vodka and 1/8 cup of Kahlua.
4. Gradually add the dry ingredients and the milk, alternating, ending with the flour mixture.
5. Bake 17-20 minutes. Immediately after removing from the oven, brush the tops with remaining 1/8 cup of Kahlua. Remove from pan and cool completely on a wire rack before frosting.

Buttercream Instructions:
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, mixing until combined. Add Kahlua 1 tablespoon at a time, until you reach desired consistency.

Recipe adapted from Baked Perfection

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