Archive | January 2018

Chocolate Chip Cookies

Jan10

My newest blog entry features information about the newest recipe I tried: chocolate chip cookies.

Best served when fresh out of the oven with a cold glass of milk,this tasty treat never gets out of  style.

To the left is the final product.

 

 

 

My cook book features a recipe for chocolate chip  sandwich cookies,which are similar to an Oreo except with chocolate chip cookies,bigger,and with chocolate icing filling.I  preferred  the classic cookie so I twisted the recipe of 28 sandwich cookies  and made about 20 cookies in total ,because I made the mistake of making them a little too large,causing them to  need a longer baking time.

for this recipe  my ingredients consisted of :  flour, baking soda, salt, unsalted butter, light brown sugar, granulated sugar, 2 eggs,vanilla extract, and saving the best for the last chocolate chips.

the ingredients

I started by mixing the flour ,baking soda and salt together.I set that aside and started beating the butter,granulated and brown sugar together with an electric mixer.Once this was well combined I added the eggs and vanilla to the mixture.Then, half at a time, I added the flour mixture, until it was blended , then I added the chocolate chips until it was mixed evenly.

I scooped the cookie dough on a prepared sheet and  let it bake for 10-12 minutes until I found that they  needed  more time because I put too much cookie dough in each mound, so they ended up needing about 20-25 minutes total.

My final result was two plates full of cookies.This was a successful  recipe, that I am proud of.

 

Black Bottom Cupcakes

Jan3

Today I made Black Bottom Cupcakes,these are chocolate cupcakes with  a cheesecake filling,topped with chocolate chips for a crunchier texture.Combines two classic cakes into one.This recipe’s chocolate base is egg and dairy free,although the whole cake in general isn’t.

One thing I don’t love about the recipes in this book is that they always seem  to give more than it says they give.For example  It says it gives 12 of the normal cupcakes,but I was able to make 10 mini chocolate cupcakes with chocolate chips,and 6 mini cheesecake cupcakes,by adding flour  to the  cream cheese solution.

 

The chocolate batter  consists of  water,vegetable oil (In my case i used olive oil because  I ran out of vegetable oil),vanilla extract,balsamic vinegar,all purpose flour,unsweetend cocoa powder,baking soda,sugar,and salt.The filling consists of cream cheese,sugar,and one egg.

 

I started with the filling.I mixed  cream cheese,egg,and sugar  with my electric mixer until it was smooth.Then I set that aside and started my batter.I first combined my wet ingredients(water,olive oil,vanilla extract,and balsamic vinegar.Then went on too the dry ingredients in a separate bowl,Flour,cocoa powder,baking soda,sugar,and salt,which I then whisked together.I combined both the solution and mixture,into a final solution that added up as the batter.Now that I was done with both batters I first scooped 3/4 of the chocolate solution in the cupcake tin,then 1 tablespoon of the cheesecake batter,after I topped it all off with chocolate chips.I baked this for 25 minutes as said,but it turned out to about 35 because after 25 they weren’t quite done.

the filling      the batter

Although this recipe produced extra,I am happy with the results,and it was yet another successful  recipe from the American Girl- Williams Sonoma  baking book.I would do this recipe again but adjust the amounts of ingredients.

 

Thanks for Reading!!!