Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Monday, April 25, 2016

Chocolate Tart

Warning: this dessert is rich! It is delicious and wonderful. Sometimes you just want chocolate. Maybe you want chocolate because it is tastes so good?  Maybe you want chocolate because you gave your daughter lots of loving care since she had a cold in which she shared? Maybe after having a cold it is a celebration that you can actually taste again?
Chocolate Tart
Pastry Crust:
2 cups whole wheat white flour
3 Tbsp sugar
1/4 tsp salt
3/4 cups unsalted butter, cold and cut into small pieces
1 egg yolk
2 Tbsp ice water
1 egg white

1 cup heavy cream
1/2 cup milk
10 oz. dark chocolate, chopped
2 Tbsp sugar
1/4 tsp salt
2 eggs
1 egg white

  1. In a food processor, combine the flour, sugar, and salt. 
  2. Add the butter and pulse about 20 times. 
  3. In a small cup, mix the egg yolk with the ice water in a small bowl.
  4. Slowly, pour the egg yolk mixture into the flour mixture while pulsing.
  5. Pulse until the dough comes together. 
  6. Form the dough into a disk and wrap in plastic wrap. 
  7. Refrigerate 30 minutes.
  8. Roll out the dough into a 12 inch circle on a lightly floured surface.
  9. Place the dough into a 9 inch tart pan with a removable bottom.
  10. Press the dough evenly into the pan and into the scalloped edges.
  11. Cut off any excess dough hanging over the edge with a knife.
  12. Refrigerate the dough for 15 minutes.
  13. Preheat the oven to 350 degrees F.
  14. Place the tart pan onto a cookie sheet. 
  15. Line the tart with aluminum foil and add pie weights/dried beans to keep the sides down.
  16. Bake for 30 minutes. Remove the foil and weights.
  17. Using a pastry brush, coat the crust with a beaten egg white. 
  18. Return the tart to the oven and bake for 8 minutes until golden color.
  19. Set aside to cool.
  1. Lower the heat to 325 degrees F.
  2. In a medium pan, heat the heavy cream and milk over medium low temperature.
  3. Heat until the cream comes to a slight simmer around the edges.
  4. Remove from the heat and stir in the chocolate. 
  5. Stir the chocolate until smooth and melted.
  6. Stir in the sugar and salt until incorporated.
  7. In a small bowl, beat the eggs.
  8. Stir the eggs into the chocolate mixture.
  9. Pour the filling into the tart shell. 
  10. Bake for 15 minute or until the filling is set and glossy.
  11. If any bubbles or cracks form, remove from the oven since it is beginning to over bake (like mine).
  12. Allow to cool before serving.
Recipe adapted from Tyler Florence.

One year ago.....................Provence Chicken.
Two years ago...................Lemon Bars.
Three years ago.................Roasted Hazelnut Ice Cream.
Four years ago..................Store Top Chili Mac.
Did you already know.............
-In the US, there are about 1 billion cases of the common cold each year. 
-On average, a 70 year old person probably had over 200 colds in their life time. 
-Most colds last about seven to ten days.

Friday, January 22, 2016

Chocolate Souffle

Souffle, anyone? I told my husband that I was going to make a chocolate souffle. He said, souffle? Souffle? Let's have souffle! I asked him if he had ever had a souffle? He said he associated souffles with the rich and he has never had a souffle. I always associate souffles with complicated. Well, I have now made a souffle. Was it hard? It had many steps. Did my souffle fall? It did fall a little. I should have filled my ramekins a little more to get more of a top. When it came out of the oven, it looked beautiful. This is when it should be served. Even if it falls, it will not affect the taste. We topped our chocolate souffle with vanilla bean ice cream. I will say this dessert did impress my husband. He told me that I spoil him.
Chocolate Souffle
4 eggs yolks
4 egg whites
3 Tbsp sugar
2 Tbsp dark chocolate unsweetened cocoa powder
1/4 cup butter
1/2 cup sugar
1/2 cup dark chocolate unsweetened cocoa powder
1/4 cup all purpose flour
1 cup milk
2 Tbsp sugar

  1. Allow the egg yolks and egg whites to be at room temperature for 30 minutes. 
  2. Preheat oven to 350 degrees F. 
  3. Spray 6 small ramekins with nonstick baking spray.
  4. In a small bowl, mix the 3 Tbsp sugar and 2 Tbsp dark chocolate cocoa powder.
  5. Coat the bottom and the sides of the ramekins generously with the sugar mixture. Set aside.
  6. Set aside the remaining sugar mixture to top the souffles for later. 
  7. In a medium saucepan, melt the butter over medium heat. 
  8. Whisk in 1/2 cup sugar, 1/2 cup cocoa powder, and the flour. 
  9. Add the milk and whisk. 
  10. Cook the mixture until it bubbles and thickens. Remove from heat. 
  11. In a medium bowl, whisk the egg yolks until combined with a fork.
  12. While whisking, slowly add a little of the milk mixture to the egg yolks.
  13. Continuing to whisk while adding the milk mixture to the egg yolks. Set aside.
  14. In a large mixing bowl, beat the egg whites until soft peaks form. 
  15. Gradually add 2 Tbsp sugar to the egg whites. 
  16. Beat the egg whites until stiff peaks form. 
  17. Fold in 1 cup of egg whites to the egg yolk mixture. 
  18. Gently fold the egg yolk mixture into the egg whites. 
  19. Equally distribute the batter to the prepared ramekins. 
  20. Bake the souffles for 20 minutes or until a knife inserted in the center comes out clean.
  21. Carefully remove the souffles from the oven.
  22. Sprinkle the souffles with the remaining sugar cocoa mixture. 
  23. Serve immediately.
Recipe adapted from Better Homes and Gardens Baking cookbook.

One year ago............................I made Thai Khao Tom.
Two years ago..........................I made Breakfast Cookies.
Four years ago..........................I made Orange Chicken.
Did you already know....................
-In the 18th century, souffles originated in France.
-Souffle means puffed up in French. 
-Souffles should be served immediately since it will begin to fall within 10 minutes once the heat escapes.

Wednesday, October 28, 2015

Mini Chocolate Chip Cookies

When I make cookies, I use the ice cream scooper. So, the cookies tend to be very large. The kids like it but I think it is a little much. I've tried several times to make mini cookies but I just couldn't get it right. I would burn the edges and the middle wasn't cooked right. Well, I finally figured it out. The kids were surprised they could eat the cookies in one bite. It didn't stop them from eating several of them. I love chocolate chip cookies so this recipe is great. Plus with Halloween here, it is great to eat less cookies.
Mini Chocolate Chip Cookies
2 sticks unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1 cup semi sweet mini chocolate chips

  1. Preheat oven to 325 degrees F. 
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a large bowl, cream the butter with the brown sugar and sugar. 
  4. Add the eggs one at a time. Mix until incorporated. 
  5. Add the vanilla and mix well. 
  6. Add the flour, baking soda, and salt. Mix until incorporated. 
  7. Fold in the chopped chocolate chips. 
  8. Refrigerate for 1 hour.  
  9. Scoop the chilled dough into about 1 Tbsp balls onto the cookie sheet spaced about 3 inches apart.
  10.  Bake the cookies for about 15 minutes or until the edges are golden brown. 
  11. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
 Recipe adapted from Toll House Chocolate Chip Cookies.

One year ago..........................I made Seasoned Chicken with sweet potatoes.
Two years ago........................I made Pirate Cookies.
Three years ago......................I made Chocolate Brownie Cookies.
Four years ago........................I made Mummy Cake Pops.
Did you already know...............
-Almost half of Americans celebrate Halloween. 
-Americans will spend over $2 billion on candy for Halloween.
-Americans will spend almost $2 billion on Halloween decorations.

Monday, August 10, 2015

Fudge Brownies

I love brownies! I want my brownies to be more fudgy and gooey than cakey. I figured if I want something cakey than I would just make chocolate cupcakes. These brownies are really good. My husband agrees with my assessment that these are some good brownies. I always elect not to add espresso to my ingredients since I appreciate my children sleeping at night. If they don't sleep, then I don't sleep. If I don't sleep, then no one gets any dessert the next day. It is better to skip the espresso.
Fudge Brownies 
3 large eggs
1 1/4 cups dark cocoa powder
1 tsp salt
1 tsp baking powder
1 Tbsp vanilla extract
1 cup unsatled butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
2 cups mini chocolate chips

  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9x13 baking pan with nonstick baking spray. Set aside.
  3. In a large bowl, add the eggs, cocoa powder, salt, baking powder, and vanilla. Mix until well incorporated.  Set aside.
  4. In a small saucepan, melt the butter over low heat.
  5. Add the sugar and stir until the sugar is dissolved. 
  6. Add the butter mixture to the egg mixture. Stir until smooth.
  7. Add the flour and chocolate chips. Stir until smooth. 
  8. Evenly spread the batter into the prepared baking pan.
  9. Bake the brownies for 30 minutes or until a toothpick inserted in the middle has no raw batter with moist crumbs.
Recipe adapted from King Arthur.

One year ago.............................I made Peanut Butter Pie.
Two years ago...........................I made Snickerdoodle Cookies.
Three years ago.........................I made Victoria Sandwich Cake.
Did you already know.........................
-Coffee is the seconded traded commodity after oil.
-Espresso is made in a specific preparation of the coffee bean. 
-In Italian, espresso means pressed out. 

Monday, March 23, 2015

Mint Chocolate Chip Cupcakes

My son said these are his favorite cupcakes. What a claim! I liked them a lot. My husband really liked the addition of the mint chocolate chips. I figured I would make some cupcakes with my cute little Easter liners. I should have double lined them so you could see them better. I also bought those Spring color candies for the tops. My husband elected to forgo the candies on top. He is just too cool for them. The kids figured more for them.
Mint Chocolate Chip Cupcakes
1/2 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
1 Tbsp vanilla extract
1/2 cup buttermilk
1 cup mint chocolate chip morsels

  1. Preheat oven to 350 degrees F.
  2. Line two muffin tin with cupcake liners. 
  3. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt.
  4. In a medium bowl, combine the eggs, sugar, brown sugar, oil, vanilla, and buttermilk. 
  5. Combine the buttermilk mixture to the flour mixture until smooth.
  6. Fold in the chocolate chip morsels.
  7. Evenly distribute the batter between the cupcake liners. 
  8. Bake the cupcakes for 18 minutes or until a toothpick inserted in the center comes out clean.
Recipe adapted from Sally's Baking Addition.

One year ago.........................I made Coconut Pudding.
Three years ago.....................I made Sloppy Joes.
Did you already know......................
-Mint can be found in Egyptian tombs.
-In Greek mythology, the jealous wife of Pluto (god of the underworld) changed the nymph Minthes into the mint plant.
-To prevent people for treading on the plant forever, the jealous wife, Proserpine, gave the nymph the fragrant mint scent.

Happy Birthday Rosie!

Friday, March 6, 2015

Oreo Bars

Recently, my daughter tried some Oreo bars. She liked them so much that she brought some to my sister's house. When we headed home, she forgot her Oreo bars. Since it is a long drive from Maine to North Carolina, I told her that we weren't turning around but I would try making it. My sister kindly made sure the desserts didn't go to waste. We went through many photos. I thought the dessert looked like it was more pale than dark. My daughter said they were more dark than pale. Several of the photos she picked were for Oreo cheesecake bars but my sister said it didn't have a cheesecake taste. My daughter said they didn't taste very marshmallowy. (I was surprised to discover marshmallowy is an actual word and a great description.)  After many discussions, this was the recipe my daughter picked. After making this dessert, my daughter told me it didn't taste like the other dessert but was better. If I make these again, I will try chocolate pudding.
Oreo, Vanilla Pudding, & Chocolate Chip Bars
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
3.4 oz. instant cheesecake pudding
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
12 oz. package miniature chocolate chips
16 Double Stuffed Oreo Cookies, Chopped roughly

  1. Preheat oven to 350 degrees.
  2. Line a 9x13 baking pan with parchment paper. Set aside.
  3. In a large bowl, cream the butter with the brown sugar and the sugar until fluffy.
  4. Add the egg and vanilla.
  5. Mix in the pudding until fluffy.
  6. Add the flour, baking soda, baking powder, and salt. Mix until just incorporated.
  7. Fold in the chocolate chips and the chopped Oreo cookie pieces. 
  8. Spread the batter evenly into the pan.
  9. Bake for 20 to 22 minutes. The center should be slightly underdone.
  10. Allow to cool for several hours before cutting.
Recipe adapted from Hugs & Cookies xoxo.

One year ago.................................I made Chicken Pot Pie.
Two years ago...............................I made Chicken Cutlets.
Three years ago.............................I made Peanut Butter Cookies.
Did you already know...................
-There are over 950 miles between Maine to North Carolina.
-It takes about 15 hours to drive between Maine to North Carolina.
-From Maine to North Carolina, a direct flight would take just over 2 hours. 

Thursday, February 26, 2015

Tuxedo Cake

My sister came to visit and brought the snow with her. Determined to escape winter, we headed to Florida. We were able to sample Spring with temperatures in the 70s. After our extended weekend trip, it just happened to be my son's birthday. Of all the desserts he could request, this was the cake he wanted. Since the cake is so delicious, my husband told our son that he could pick his birthday cake. This cake is a chocolate cake with whip cream as the frosting then topped with ganache. It is three layers tall. It is my favorite chocolate cake. Also, it is time consuming to make. This is the second time I've made this cake but the first time I remembered to take photos.
Tuxedo Cake
1 cup butter, softened 
2 cups water
1 cup vegetable oil
3 cups sugar
1 cup unsweetened cocoa powder plus extra for preparing the pans
4 cups all purpose flour
4 eggs
1 cup buttermilk 
1 Tbsp baking soda
1 tsp salt
1 Tbsp vanilla

  1. Preheat oven to 350 degrees F.
  2. Spray the pans with nonstick baking spray. Line the pans with parchment paper. Respray with nonstick baking spray. Dust the pans with cocoa powder. Shake off any excess cocoa powder. Set aside.
  3. In a medium saucepan, combine the butter, water, and oil. Heat the mixture over medium heat until the butter melts. Set aside.
  4. In a large bowl, combine the sugar, flour, and cocoa powder.
  5. Slowly add the butter mixture.
  6. Add the eggs one at a time. Mix until incorporated before adding the next egg.
  7. Add the buttermilk.
  8. Add the baking soda, salt, and vanilla. Mix until incorporated.
  9. Evenly divide the batter between the three pans.
  10. Bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
  11. Allow the cake to cool for 10 minutes before transferring onto a wire rack to completely cool. 
Frosting:3 1/2 cups heavy cream
1 1/4 cup powdered sugar

  1. In a large bowl, combine the heavy cream and powdered sugar.
  2. Whisk until stiff peaks form.
  3. Cover the top of one of the cooled cakes with the frosting.
  4. Cover with another layer of cake.
  5. Frost the second layer of cake.
  6. Top with the last layer of cake.
  7. Frost the entire cake with the frosting.
  8. Refrigerate for one hour.
4 oz. dark chocolate, chopped/chips
1/4 cup heavy cream
2 Tbsp Golden Syrup
2 tsp vanilla

  1. Place the dark chocolate into a bowl. Set aside. 
  2. In a small saucepan, heat the heavy cream to a simmer.
  3. Pour the heavy cream over the chocolate. Allow to rest for a minute.
  4. Stir in the Golden Syrup and vanilla. Mix well. Set aside for 10 minutes to cool.
  5. Slowly pour the chocolate glaze over the cake. 
  6. Refrigerate for an hour before serving. 
Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.

One year ago...............................I made Cajun Biscuits.
Two years ago.............................I made Mexican Pizza.
Three years ago...........................I made Blueberry Lemon Pound Cake.
Did you already know.................
-The majority of tuxedos are rented. 
-The formal wear of the tuxedo made its debate in Tuxedo Park, NY.
-The cummerbund is used to cover the bunching of the fabric at the waistband.

Wednesday, February 11, 2015

Chocolate Whoopie Pie with Strawberry filling

Chocolate, strawberries, and whoopie -what more can one ask for this Valentine's Day? I even made the whoopie pies in a heart shape. I piped the batter onto the cookie sheet and filled the inside with more batter. The filling with the strawberries were a great addition.
Chocolate Whoopie Pie with strawberry filling
Chocolate Whoopie Pie:
8 Tbsp butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
1 cup buttermilk
2 tsp baking soda
1 tsp salt
1 cup cocoa powder
3 cups flour

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, cream the butter and sugar. Mix until fluffy.
  4. Add the eggs and vanilla extract. Mix until incorporated.
  5. Add the buttermilk and the baking soda. Mix until incorporated.
  6. In a medium bowl, combine the baking soda, salt, cocoa powder, and flour. Mix until incorporated.
  7. Slowly, add the flour mixture to the butter mixture. Mix until just incorporated.
  8. Scoop the batter with a ice cream scooper onto the parchment paper.
  9. Space the batter mounds about 3 inches apart. (Like cookie dough).
  10. Bake the batter for 5 minutes. Rotate the pan and cook for another 5 minutes.
  11. Remove the pan from the oven and allow to rest on the pan for 5 minutes before removing to a wire rack to cool completely.
Recipe by Jen of Sweet Morris. 

Strawberry filling:
8 Tbsp butter, softened
1/4 tsp salt
2 tsp vanilla extract
8 oz. marshmallow fluff
1 lb. powdered sugar, whisked/sifted
1 cup strawberries, chopped fine
2 Tbsp milk

  1. In a large bowl, cream the butter for a minute.
  2. Add the salt, vanilla, marshmallow fluff, powdered sugar, and strawberries.
  3. Stir until well combined. 
  4. Add a little milk at a time until the desired consistency. 
  5. (Add a little more powdered sugar if needed depending on the sweetness of the strawberries.)
  6. Add a scoop of the filling in between two whoopie cakes. 
  7. Gently press to sandwich the cakes to form a whoopie pie.
Recipe by Jen of Sweet Morris.

One year ago............................I made Pirozhki Meat Pies.
Two years ago..........................I made Chicken and Sausage Gumbo.
Three years ago.......................I made Nutella Molten Cake.
Did you already know...................
-The average strawberry has 200 seeds.
-The green top of the strawberry is called a calyx. 
-Madam Tallien (French Revolution aristocrat) was rumored to bath in strawberry juice.

Monday, February 9, 2015

Heart Peanut Butter Cups

I figured I would try making some homemade peanut butter cups for my honey. Since Valentine's Day is approaching, I figured I would make them in a heart shape. What a perfect Valentine to make instead of buying his traditional box of peanut butter cups. My daughter ate most of this dessert. She loved them. I told her she could easily make them since they are made by the microwave. My husband said they tasted just like the ones I buy him which is a nice compliment when you are trying to duplicate a recipe. If you are looking for something more handmade then bought for Valentine's Day, this is a nice gift.
Heart Peanut Butter Cups
1 (12 oz.) bag of milk chocolate chips
1 cup reduced fat peanut butter
1/2 cup powdered sugar plus more for the pan
1/8 tsp sea salt

  1. Spray a heart shape cookie pan with nonstick baking spray.
  2. Dust the pan with powder sugar.
  3. In a microwave safe bowl, add the chocolate chips.
  4. Microwave the chocolate for two minutes. 
  5. Gently stir and allow the chocolate to sit for one minute. 
  6. Coat the bottom and sides of the cookie pan with the chocolate. 
  7. Refrigerate for 1 hour.
  8. In a microwave safe bowl, combine the peanut butter with the powdered sugar and salt.
  9. Microwave the peanut butter mixture for 1 minute.
  10. Spoon a little of the peanut butter mixture into the chilled chocolate cups. 
  11. Refrigerate for 1 hour.
  12. Remicrowave the remaining harden chocolate for 30 to 60 seconds.
  13. Spoon the chocolate over the top of the peanut butter to cover. 
  14. Chill the chocolate until hardened. 
  15. If the chocolate isn't easily removed from the pan then carefully emerge the bottom of the pan into hot water. Make sure the chocolate doesn't touch the chocolate.
Recipe adapted from Todd Wilbur's Top Secret Recipes.

One year ago.........................I made Borscht Soup.
Two years ago.......................I made Chinese Chicken Noodles.
Three years ago....................I made Cream Cheese Lemon Cookies.
Did you already know..........................
-In 1928, H. B. Reese (former shipping employee of Hersey's Chocolate) created the Reese's Peanut Butter Cup.
-In 1930, the Reese's Peanut Butter cups sold for $.01.
-In 1963, the Reese's company was sold to Hersey Chocolate Company.

Wednesday, December 17, 2014

Peanut Butter and Chocolate Fudge

For some reason, I associate fudge with Christmas. I really do not eat it any other time of the year. I will admit I normally buy it then make it. This recipe I figured I would try. Well, I think I really needed to let the chocolate fudge set a little longer before adding the top peanut butter layer. It didn't matter since it still tasted good. Next time, I'm going to try placing the peanut butter layer on the bottom to see if it made a difference. I would recommend this recipe for an at the house recipe and not a recipe to serve for company since it has a great taste but the chocolate layer doesn't set as hard as the peanut butter.
Peanut Butter and Chocolate Fudge
Chocolate layer:
8 oz. Baker's Semi-Sweet Chocolate Baking Chocolate Squares
10 oz. sweetened condensed milk
2 tsp vanilla

  1. Line an 8 inch square pan with parchment/wax paper.
  2. In a microwave safe bowl, microwave the chocolate and condensed milk for 2 minutes.
  3. Stir and continue to microwave for another 30 minute increments until the chocolate has melted.
  4. Add the vanilla and mix. 
  5. Spread the mixture into the square pan (or on top of the peanut butter layer if you decided to make the peanut butter layer first).
  6. Allow to harden overnight before making the peanut butter layer. 
Peanut butter layer:
10 oz. peanut butter chips
10 oz. sweetened condensed milk
1 Tbsp peanut butter

  1. In a microwave safe bowl, microwave the peanut butter chips, condensed milk, and peanut butter for one minute.
  2. Stir well and add on top of the cooled chocolate layer (or on the bottom of the prepared pan if the peanut butter layer will be first).
  3. Refrigerate for 2 hours or until firm before cutting into desired size.
 Recipe adapted from My and here.

One year ago...........................Candy Cane Marshmallows.
Three years ago......................Boozy Bourbon Chocolate Cupcakes
Did you already know............
-Fudge was created in America but unknown. 
-Fudge and caramel differs because of temperature.
-It is believed fudge was created when a batch of caramels were messed up.

Friday, December 5, 2014

Baked Hot Chocolate Pudding

Sometimes, I just want chocolate. It could be a hard day. It is cold outside. It could be there are craters on the moon. I can give you many reasons why I would like chocolate. Well, I decided to try this recipe for baked pudding. Since moving, I didn't realize I had no cocoa powder. I hadn't made it to the store and didn't check the cabinet so I figured hot chocolate would do. My family like pudding and chocolate so this was a good combination for us. It is very rich with a crunchy top and a smooth filling.
Baked Hot Chocolate Pudding
1/2 lb. unsalted butter
4 large eggs
1 3/4 cups sugar
3 packages of hot chocolate mix
1/2 cup all purpose flour

  1. Preheat oven to 325 degrees F.
  2. Lightly butter a 2 quart baking dish or 6 small baking dishes.
  3. Melt the butter and set aside to cool.
  4. In a large bowl, beat the eggs with the sugar for 5 minutes. 
  5. Add the hot chocolate mix and flour. Mix until just combined.
  6. Slowly, add the cooled butter and mix until just combined.
  7. Pour the batter into the prepared dishes. 
  8. Set the dishes into a larger baking dish.
  9. Add hot water to the larger baking dish so it comes up to half way to the smaller baking dishes. Don't allow any water to get onto the batter. 
  10. Bake the dish for 1 hour for the larger dish. (Check about 30 minutes for the smaller dishes.) The dish is done when a toothpick inserted in the center comes out 3/4 clean. The center should appear undercooked since it is a baked pudding. 
  11. Allow to cool before serving.
Recipe adapted from Back to Basics cookbook by Barefoot Contessa.

Two years ago............................I made Bacon Fontina Panini.
Three years ago..........................I made Nutella Hot Chocolate.
Did you already know............
-The moon is shaped like a lemon. 
-The moon is larger than Pluto.
-The moon does have small quakes called moonquakes.

Friday, September 12, 2014

Four Chips Cookies

Alright when I see a delicious cookie recipe, I figured I must try it out. I don't care if it is another chocolate chip cookie. My family encourage me to make them too so they can try them out. Now, I had some many different baking chips already in my cabinet that I figured another reason to try out this recipe. These cookies are good. It does make a lot of dough so I froze half of the recipe. I scooped out the batter and placed loosely covered in the freezer for 20 minutes. Then I transferred the dough to a storage bag and placed in the freezer. I told my daughter when she has a sweet tooth, she should bake up some of the dough. She told me that she was glad that she still had her sweet tooth and she was never going to pull that tooth out.
Four Chips Cookies
40 Tbsp (5 sticks) of unsalted butter
2 cups sugar
2 cups brown sugar
5 eggs
1 Tbsp vanilla
1 tsp baking soda
1 tsp salt
6 cups flour
2 cups semi sweet chocolate chips
1 cup dark chocolate chips
1/2 cup peanut butter chips
1/2 cup white chocolate chips

  1. In a large bowl, cream the butter, sugar, and brown sugar until fluffy.
  2. Add the eggs and vanilla. Mix until incorporated.
  3. Add the baking soda, salt, and flour. Mix until incorporated.
  4. Fold in the chocolate chips, peanut butter chips, and the white chocolate chips. 
  5. Cover with plastic wrap and refrigerate overnight.
  6. Preheat the oven to 350 degrees F.
  7. Line a baking sheet with parchment paper.
  8. Scoop the chilled batter onto the baking sheet. Space the cookies about 3 inches apart. 
  9. Bake the cookies for at least 10 minutes and the edges are golden brown. The center should be almost set.
  10. Remove from the oven and allow to rest on the baking sheet for 5 minutes. 
  11. Transfer the cookies onto a wire rack to cool completely.
Recipe adapted from Cookies and Cups.

One year ago..................................I made PB Layer Bars.
Two years ago................................I made Wheat Blueberry Muffins
Did you already know.........................
-In 1927, the Ritz-Carlton opened their first hotel in Boston.
-When the hotel opened, the room rate was $15 a night.
-Until 1970, women had to be escorted to enter the Ritz Bar.