"Three-Chip" Chocolate Chip Cookies

Chocolate Chip Cookies - made March 16, 2011 from The Search for the Perfect Chocolate Chip Cookie by Gwen Steege (book #61)

Okay, I confess I only made this a one-type-of-chip cookie but I used almost 2 12-ounce bags to make up for it.  Sometimes you're just in the mood for a simple chocolate chip cookie without all the fancy.  Just need lots of (milk) chocolate chips.  If you prefer chocolate chunks instead of chocolate chips, try cutting up Hershey milk chocolate kisses and adding them to the dough.

I must've gotten this cookbook years ago when I was in my phase of trying to find a chocolate chip cookie recipe like Mrs. Fields that baked up thick, buttery and good.  Something closer to Mrs. Fields than Nestle Tollhouse.  I think I had a fair go at a number of the recipes in this book and none of them came close to Mrs. Fields but I found some perfectly good recipes in it nonetheless.  They mostly had the same basic ingredients: butter (don't ever use margarine), granulated sugar, brown sugar, eggs, vanilla and flour.  They differed mostly in proportions of ingredients used.  Some had add-ons like corn syrup, milk, dry pudding mix, chocolate shavings, shortening, etc.  My chocolate chip cookie conflict arose between the desire for a thick cookie that didn't spread much which would require shortening and the flavor that came from butter but that same butter also caused the spread into a thin cookie.

I elected to test out this recipe since it contained half butter/half shortening.  Much like the compromise for a flaky but flavorful pie crust: shortening gives crust its flakiness, butter give it its flavor.  I wanted to see if it would actually work, if it would have the buttery flavor while not spreading too much.  The dough was soft after I finished mixing it which was a bit worrisome but I froze the dough balls overnight to see how they would do once I baked them.  Don't forget to hold back some of the chocolate chips until you've scooped out most of the dough so you can make sure even the last few dough balls have a fair amount of chips in them.

I baked this using the convection setting on my oven so it didn't spread as much as it probably could have but still spread more than I would've liked.  I thought this cookie was okay as a basic chocolate chip cookie but it was nothing spectacular to make it stand out from the dozens upon dozens of other chocolate chip cookie recipes I've tried.  The Ultimate Soft and Chewy Chocolate Chunk cookie recipe I've blogged about before was better than this one.  Back to the drawing board.

2 ½ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

½ cup shortening

½ cup granulated sugar

1 cup brown sugar, firmly packed

2 eggs

2 tablespoons light corn syrup

2 tablespoons water (I used milk)

2 teaspoons vanilla extract

12 ounces (2 cups) semisweet chocolate chips

8-ounce package white chocolate chips

2 3 ½-ounce packages Lindt Swiss Milk Chocolate

2 3-ounce Lindt Milk Chocolate bars, broken into squares

1.    Combine flour, baking soda, and salt and set aside.

2.    Cream together butter, shortening, sugars, eggs, corn syrup, water (or milk) and vanilla, and beat well.  Add dry ingredients to creamed mixture, and beat well.  With a large wooden spoon, gently stir in all the chocolate pieces.

3.    Chill dough at least one hour.

4.    With moistened hands, roll dough into walnut-sized pieces, and place on baking sheets lined with parchment paper.  Bake at 375⁰F for 10 to 12 minutes until very lightly browned.  Cool for about 2 minutes before removing from pans.

Yield: 3 to 4 dozen

Irish Soda Bread

Irish Soda Bread - made March 16, 2011 from The Best Quick Breads by Beth Hensperger (book #60)

In honor of St Patrick's Day tomorrow, I was poking around to see what I could make to mark the occasion.  Frankly, I have a hard time making anything for St Patrick's Day - a traditional (US version) dessert seems to always be artificially colored green or (worse to me) naturally green which means it probably involves vegetables.  To a carnivore like me, that's almost a no-starter.  Zucchini bread?  Nah. Or it could be something that includes mint but I don't like mint unless it's in my toothpaste.  I definitely don't like mint combined with anything.  Mint and chocolate?  That's like eating really good chocolate after you've brushed your teeth.  No thanks.  Using drops of green food coloring to turn frosting green so you could top it on a cupcake and call it St Patty's cupcakes?  That's literally just faking it. (Although you'll notice I have no problem using red food coloring for red velvet cake and cookies - yeah, I'm inconsistent.)

Other traditional St Patrick's Day baking also involves using Irish whiskey, beer or stout.  Also a no-starter since I don't drink and generally steer clear of alcohol in baking (notable exception: Kahlua and other flavored liqueurs).  So I had to expand out to the usual icon of St Patrick's Day being green and just think "Irish".  Which makes Irish Soda Bread a perfect contender.  I've always wanted to try soda bread.  All the recipes I have for it look much easier than the more traditional kneading, rising, kneading, rising, rolling of dough.  And it's bread.  I love bread.

I didn't realize I had two recipe books by Beth Hensperger until I started looking for Irish soda bread recipes.  Really, it's kind of embarrassing not to know what I already own.  Which means I have too much?  Probably.  Self-awareness is so overrated.

This recipe makes 2 loaves but I didn't need 2 loaves so I only made half the recipe.  The trickiest part is using half an egg but just beat the egg and eyeball a half portion of it to add to the dough.  Keep the other half to brush over the top of the bread as egg wash.  It browns better that way.  I omitted the currants and the candied orange peel since I just wanted pure bread.  The egg wash worked beautifully except the "X" cut into the top of the bread meant the loaf really split open and the non-egg wash parts didn't really brown as much.  But that's okay because this bread was awesome.  It has a slightly different texture than yeasted breads, a bit more crumbly and was more dense and hearty than a cake.  Surprisingly, it was a little sweet and I say surprisingly because there's not that much sugar in it.  Eat this warm from the oven slathered with some fresh butter and you have a winner.  Once it's cool, it's not quite as yummy but warm it up a bit and go to town.  I can't believe how easy and simple this was too make and how good it was.  Next time I host a brunch, Irish soda bread is on the menu. 

4 cups unbleached all-purpose flour

¼ cup raw or granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

1 ½ teaspoons salt

1 ½ cups dried currants, rinsed in hot water and patted dry

3 tablespoons minced candied orange peel or dried pineapple

1 ½ cups cold buttermilk

4 tablespoons butter, melted

1 large egg

1.    Preheat the oven to 400⁰F.  Line a baking sheet with parchment paper.  In a large bowl, combine the flour, sugar, baking powder, baking soda, cream of tartar, salt, currants and candied peel.

2.    In another bowl, combine the buttermilk, melted butter and egg with a whisk.  Add the wet ingredients to the dry, and stir with a wooden spoon just to moisten.  Turn out onto a lightly floured surface and knead gently until the sticky dough just comes together, about 5 times, dusting with flour, if needed.  Divide the dough into 2 equal portions and shape each into an 8-inch round.  Sprinkle all over with flour.

3.    Place the rounds on the prepared baking sheet. With a sharp knife, slash the tops with an X about ½-inch deep.  Bake the loaves in the middle of the oven for 10 minutes, then reduce the oven temperature to 375⁰F and bake for an additional 20 to 25 minutes, or until the loaves are brown and crusty.  Cool the loaves on the baking sheet.  Serve them warm or at room temperature on the day they are baked.

Brownie Cheesecake Bars

Brownie Cheesecake Bars (or rounds) - made March 15, 2011 from Favorite Brand Name Cookie Collection (book #59)

I've hardly used this cookbook and I think I must've bought it because it had a lot of pictures to go with the recipes.  Or I bought it early in my baking days and, at the time, liked the simplicity of the recipes.  It tends to use a lot of name brands for the ingredients since their companies published this cookbook but I've deliberately taken out the brand names and would recommend you use what you're comfortable with using.

This is the closest I'll likely come to making a cheesecake: as part of a brownie with the chocolate layer on the bottom and the cheesecake layer on top so I decided to use my mini cheesecake pan to bake them in.  With the leftover batters, I baked the rest in an 8" square baking pan.  The mini cheesecakes didn't quite turn out as I had envisioned.  I thought they would just be cute little rounds with an even brownie layer and an even cheesecake layer.  Haha.  Not so much.  The brownie layer, because it had the chemical leavening of baking powder, rose up in the center forcing the cheesecake layer to dome around it.  The cheesecake batter was so liquidy that it ran down the sides of the brownie layer, ruining the even layer effect.  Regardless though, I like the more "rustic" look of these and as always, taste matters to me more than appearance.


When you combine sweetened condensed milk and cream cheese for the cheesecake layer, I figured this would make a pretty rich cheesecake brownie.  Instead of nuts in the brownies, I added mini chocolate chips in the cheesecake layer so it wouldn't be so plain or look so starkly cream-cheesey.  The only drawback is the cheesecake batter was so liquid-y that the mini chocolate chips sunk to the bottom.  Taste-wise, this was pretty good.  The brownies were more cakey than I had expected though but as a cheesecake base, it turned out okay.  I tried a piece without so much of the cheesecake layer so it wasn't as overwhelming to me.  I think the more traditional way this is baked into bars might be richer.

Read through the recipe first as the ingredients listed are for both the brownie layer and the cheesecake layer and need to be mixed separately in the right amounts.

2/3 cup plus 2 tablespoons butter

1 ½ cups sugar

1 ½ cups flour

2/3 cup cocoa

½ cup milk

3 eggs

3 teaspoons vanilla extract

½ teaspoon baking powder

1 cup chopped nuts, optional

1 8-ounce package cream cheese, softened

1 tablespoon cornstarch

1 14-ounce can sweetened condensed milk

1.    Preheat oven to 350⁰F.

2.    Melt 2/3 cup butter.  In large mixer bowl, beat melted butter, sugar, flour, cocoa, milk, 2 eggs, 2 teaspoons vanilla, and baking powder until well blended.  Stir in nuts if desired.  Spread in greased 9 x 13” pan.

3.    In small mixer bowl, beat cream cheese, remaining 2 tablespoons butter and cornstarch until fluffy.  Gradually beat in sweetened condensed milk then the remaining 1 egg and 1 teaspoon vanilla.  Pour evenly over brownie batter. 

4.    Bake 40 minutes or until top is lightly browned.  Cool.  Chill.  Cut into bars.  Garnish as desired.  Store, covered, in refrigerator.

Biscuit Muffins

Biscuit Muffins - made March 14, 2011 from Bread for Breakfast by Beth Hensperger (book #58)

I haven't make a lot of recipes from this book although it contains the oatmeal hotcakes recipe I like to fall back on time and again, especially when I need to use up some leftover buttermilk.  I love breakfast food but I'm rarely hungry enough in the morning to eat a lot for breakfast and when I do eat breakfast, I prefer to go for protein rather than bread.  However, I do believe breakfast food can be eaten at any time of the day so I didn't think twice about baking up these biscuit muffins for an afternoon snack.  I did another 11-mile walk again today and figured I could have some carb calories afterwards.

I mixed all this by hand since I took the "muffin" name in the title seriously and didn't want to overwork the dough.  I ended up adding a little more than a cup of buttermilk to absorb more of the flour mixture.  I also substituted cinnamon for the cardamom as I don't like the taste of cardamom and I didn't have enough nutmeg on hand.  I don't know if it was because of the changes or if it's just this particular recipe but I didn't think this had a lot of flavor.  It's not very sweet so if you need more of a savory muffin, this would be a good one to use.  It didn't rise up as much as I expected, considering how much baking powder is in it and it didn't smooth out but remained craggy on top as it baked but I liked it that way since it gave it a bit more texture.

This is one of those breakfast breads best served warm from the oven.  You can also make it as mini muffins as part of a brunch.  I'm not sure I'd recommend it as a standalone muffin.

2 ½ cups unbleached, all-purpose flour

¼ cup sugar

1 tablespoon + ½ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon ground cardamom or nutmeg

1 teaspoon salt

10 tablespoons (1 stick plus 2 tablespoons) cold, unsalted butter, cut into small pieces

1 cup cold cultured buttermilk

1 tablespoon sugar, for sprinkling, optional

1.     Preheat oven to 350˚F.  Grease the cups of a standard 2 ¾” muffin tin.

2.     In a large bowl or in the workbowl of a heavy-duty mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, cardamom, and salt.  Distribute the butter over the top of the flour mixture.  Using a fork or with the electric mixer on low speed, cut in the butter for 2 to 3 minutes, until the mixture resembles coarse crumbs laced with small chunks of butter.

3.     Turn off the mixer, if using, and pour the buttermilk into the center of the dough.  Using a fork or with the mixer on low speed, mix until the dough forms a sticky mass, about 30 seconds.  Increase the speed to medium for about 10 seconds; the mass will form a moist, sticky clump on the paddle and clear the sides of the bowl.  Do not overmix; you are just lightly mixing the dough and letting it pull together.

4.     Lightly dust a work surface with flour.  Scrape the dough off the fork or paddle with a rubber spatula or plastic dough card.  Scrape the sides and bottom of the bowl and add the batter to the mass of dough.  Sprinkle the top with some flour.  With floured fingers, fold the dough over and gently knead for 6 to 8 gentle strokes, leaving the dough very soft and as sticky as possible.  Using a dough card, cut the dough into 12 equal portions; they will be lumpy and uneven.  Place each dough piece in a muffin cup, sprinkle with some sugar, and press lightly to fill the cups.

5.     Bake on the center rack of the oven for 25 to 30 minutes, or until firm to the touch and the tops and bottoms are golden brown.  Remove the pan from the oven and transfer the muffins to the cooling rack to cool for a few minutes before serving.

Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies - made March 10, 2011 from Big Mama's Home Kitchen

One of the things I've been participating in lately is linking up one of my posts to Sweets for a Saturday.  Just like with the Almond Butter & Nutella Swirl Cookies, this was one of the recipes I came upon that their original bloggers linked up.  It's fun to share something I've made and even more fun to see what other people have made and discover new blogs and new recipes.  There are an overwhelming number of goodies and I can't possibly try them all but one of the ones I did try was this recipe for Red Velvet Sandwich Cookies.  I love red velvet cake and one of my favorite cookies is the Red Velvet Cookies with Cream Cheese Frosting that I've made before.  The concept here is similar except these are sandwich cookies so the cream cheese is the filling rather than the frosting.  But the basic ingredients are the same.

The only thing I would change to the original directions is to add the red food coloring to the creamed butter mixture first or any time before you add the flour.  This is when your dough is most liquid and will more evenly distribute the red food coloring.  When you add after the flour, you have to beat a little more to get the food coloring mixed in and I'm not a fan of mixing a lot after the flour is already added since that has a tendency to develop the gluten in the flour and make the cookies tough.  As little handling as possible after the flour is added is key for tender cookies.  I added 2 teaspoons red food coloring before I was happy with the color of the batter.  I like my red velvet to be red, not some wussy pink or trying-but-not-quite-getting-there "dark rose".

Oh, wait,  I guess I changed two things from the recipe direction - the second one being that I made the dough balls first before chilling the dough but I do that with all cookie dough recipes.  It's usually much easier to make the dough balls before the dough is chilled and this way I can put the dough balls straight into the freezer until I want to bake them.  I used my small ice cream scoop to make the little dough balls for these since I wanted cutesy little sandwich cookies and I wasn't sure how much they would spread.

Overall, these cookies are pretty good.  Because of the sugar coating, they reminded me of snickerdoodles in a red velvet version.  I baked them for 9 minutes and thought they might still be a little underdone just based on appearance but once they had cooled and been sandwiched with the cream cheese filling, they were just right as the cookies were chewy, not cakey.  The sugar coating makes it a trifle sweet for me so I may try the next batch without rolling them in the granulated sugar and see how that turns out.  All in all, another keeper recipe.

Almond Butter and Nutella Swirl Cookies

Almond Butter and Nutella Swirl Cookies - made March 10,2011 from Savory and Sweet blog

Here's another recipe that I got from Sweets for a Saturday.





I'd never baked with almond butter before and frankly, never even knew it existed.  Since it had the magic ingredient of nutella and I'm still only halfway through the first Costco-size jar in my pantry (they come in a 2-pack), it seemed like a good cookie to try just for something different (the almond butter, not the nutella).  In my initial search for almond butter, my friend Linda who I have mentioned previously keeps me stocked in fresh almonds, offered me a jar of creamy almond butter that she had on hand.  In typical generous Linda fashion, she mailed it to me shortly after my request and it arrived in the mail in good time.  Thanks Linda!

I had absolutely no idea what to expect from this recipe (click on the title of this post to go directly to the recipe on Amelia's blog) but the pictures looked so good on Amelia's site.  Most importantly the cookies look like they didn't spread much and stayed thick.  The dough was a dream to work with once it was mixed - it wasn't too soft or sticky as I scooped them into dough balls with my ice cream scoop.  When you mix this dough, beat the butter until it's soft and creamy before you add the almond butter.  This'll help the two butters mix together more smoothly without any lumps.  When you have it all mixed except for the nutella, blend in the nutella by hand.  I dropped spoonfuls of nutella into the batter and mixed slightly just to swirl it in but not fully incorporate into the dough.  You want to keep the nutella distinctive.

I made this dough yesterday and put the dough balls to freeze in ziploc freezer bags until I would be ready to bake them.  This afternoon, as part of my exercise, I decided to walk more than 3 miles to go to the nearest Michaels store for parchment paper and to Trader Joe's to get hazelnuts for another nutella recipe I wanted to try.  It was about a 7-mile walk roundtrip and might seem a little excessive to walk that far for two items but I'm in "drive as little as possible because gas is more than $4 a gallon" mode so whenever I can, I put on my tennis shoes and take off on foot to do my errands.  Unfortunately, while I was able to get the parchment paper at Michaels, I walked all the way to Trader Joe's only to stare at the empty space on the shelf where the hazelnuts were supposed to be.  Yes, they were out.  All that way for nothing.

When I got home I was tired and my fitbit assured me I had burned off almost 900 calories on my walk which sounded a little high to me but I was tired enough to want to believe it, especially since I had walked 11 miles 2 days earlier to go to my credit union's ATM.  The new blisters on my old blisters on my feet convinced me I needed a treat so I decided to bake off a couple of these dough balls to test out the cookies.  OMG.  These are to die for.  I've made a lot of desserts and some I like, some I think are just okay, some I love and some are the pinnacle.  These go in the pinnacle category.  They stayed thick, they were smooth and creamy, moist and superb.  I baked them for only 9 minutes in my convection oven, just long enough for the edges to get a little crisp but the thick middles were moist and chewy, almost like raw cookie dough but way, way better.  The swirls of nutella added to the flavor and the almond butter complemented it nicely.  In fact, I think the nutella was better showcased by not being in a chocolate cookie.  It stood out on its own against the more subtle flavor of the cookie.

Don't let the relatively humble look of these cookies fool you.  They go into the royalty category of cookies for me.  I'm now going to have to stock up on almond butter so I can keep making these cookies.  They're a keeper.  Thank you, Amelia, for posting the recipe!

ETA: I baked a fresh batch this morning to take to a friend and "had" to try another one to make sure it was as good as I thought the first time (yes, I had a cookie for breakfast, don't judge :)).  It was but definitely don't bake these longer than 7-9 minutes even if you don't think they look done.  Part of the cookie's appeal is the moist center.  If you bake it longer, it'll still be okay but more like a normal baked cookie.

Oh and for anyone like me who has never baked with almond butter before and didn't know where to get it, if you don't have a helpful friend named Linda in your life, I've been told other sources to find almond butter are health food stores and Trader Joe's.  And of course, my favorite website: amazon.  I used the Blue Diamond Almond Butter for this recipe.  Amelia said she uses one from her local health food store.

Black Bottom Cupcakes

Black Bottom Cupcakes - made March 9, 2011 from Sticky Messy Chewy Gooey by Jill O'Connor (book #57)

I really like this cookbook - it's not for the calorie conscious (almost nothing I own is) but everything I've tried from it so far has turned out well.  And who doesn't like the idea of sticky, chewy, messy and especially gooey desserts?  They don't always come out picture perfect pretty but they're definitely almost always very tasty.

Most black bottom cupcake recipes are made with cream cheese for the filling/swirl part but this one is made with mascarpone cheese.  I like mascarpone better than cream cheese since it's not as tangy and doesn't have as strong a taste as cream cheese.  I almost never eat cheesecake because almost all of them are made with cream cheese.  As a matter of fact, the only cheesecake I've ever liked was made with mascarpone cheese, had caramelized apples and was bruleed on top.  So it wasn't your typical cheesecake.  I can eat cream cheese as long as it's not the primary ingredient in something and if it's mixed in with chocolate.  But I still prefer mascarpone.

Anyway, the first thing I discovered is this doesn't make 24 cupcakes like the recipe says.  I don't know if I was just generous in filling the cupcake liners but I only got 18 cupcakes out of this and that's with skimping a bit on the chocolate batter and being generous with the mascarpone cheese batter to make it to 18 cupcakes and still use up both batters.  I baked the first muffin tin for about 20 minutes then thought they were done but when I tried taking them out of the muffin cavities, it was apparent they weren't done so I put them back in the oven for a second try.  I'm so paranoid about dry cupcakes that I tend to err on the side of underbaking but you don't want  these to actually be raw.  I like to take cupcakes out of the muffin tin cavity several minutes after they've come out of the oven.  If you let them sit in there too long, the heat from the muffin tin continues to bake the outer sides and toughen them up.  The downside though is you have to be careful when you take them out as, depending on how fragile they are, they can fall apart. That's the "messy" part of the recipes from this book.

This one is pretty rich because it also has a glaze over it which most black bottom cupcakes don't have since it's harder to see the mix of chocolate and cheese swirled together when the top is covered.  But you can see it well enough once you bite into the cupcake.  Given only 18 cupcakes came out, I only made a 1/2 recipe for the glaze and I still had some glaze leftover.  I must say I really liked these cupcakes.  The mascarpone cheese filling didn't overwhelm the chocolate and complemented it perfectly.  The chocolate wasn't too rich but it was nicely gooey.  The glaze might be a little over the top for richness though so I think these cupcakes can stand alone without it.

For the filling

8 ounces mascarpone cheese

½ cup confectioners sugar

1 large egg

Pinch of salt

1 teaspoon pure vanilla extract

1 cup miniature semisweet chocolate chips

For the cake batter

1 ½ cups bleached all-purpose flour

½ cup firmly packed dark brown sugar

½ cup granulated sugar

¼ cup natural cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup boiling water

1/3 cup vegetable oil

1 tablespoon apple cider vinegar

1 teaspoon pure vanilla extract

For the chocolate glaze

8 ounces semisweet chocolate, finely chopped

¾ cup (1 ½ sticks) unsalted butter, cut into 6 pieces

¼ cup light corn syrup

1 teaspoon pure vanilla extract

1.     Preheat the oven to 350˚F.  Line two standard 12-cup cupcake tins with paper cupcake liners.

2.    To make the filling: in a medium bowl, cream together the mascarpone, confectioners’ sugar, egg, salt, and vanilla until smooth and creamy.  Stir in the chocolate chips.

3.    To make the cake batter: in a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt.  In a 2-cup measuring cup, combine the boiling water, oil, vinegar, and vanilla.  Make a well in the center of the dry ingredients and pour in the liquid ingredients.  Stir together until smooth.

4.    Fill each cupcake cup one-fourth full of batter and top with a heaping tablespoon or so of the filling; divide it evenly and use it all.  Top the filling with the remaining batter, dividing it evenly.  Bake until the cupcakes are puffed and firm, about 25 to 28 minutes.

5.    Meanwhile, make the glaze: combine all the ingredients in a microwave-safe bowl and microwave on high for 1 minute.  Remove from the microwave and stir until smooth.  If the chocolate is not completely melted, continue to microwave for 30-second intervals and stir until smooth.

6.    Transfer the cupcakes in the pans to a wire rack and let cool completely.  When cool, dip the top of each cupcake in the chocolate glaze (feel free to double dip, if you like!).  Let the excess glaze drip from the cupcakes for a few seconds and then place the cupcake right side up on the wire rack until the glaze firms up before serving.