COWABUNGA RABBIT


Cook’s Illustrated Chocolate Chip Cookies
Wednesday 24 September 2008, 3:32 PM
Filed under: cookies/bars

Today is my friend Mikey’s birthday and because I absolutely fail at making cakes (with a few rare exceptions), I thought I’d bake something easy and classic.

Cook’s Illustrated Chocolate Chip Cookies

2 1/8 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1-2 cups chocolate chips (I used 2 cups of mini chocolate chips)

Adjust oven racks to the upper- and lower-middle positions. Preheat oven to 325 F.

Mix flour, salt, and baking soda in a bowl. In a separate bowl, combine the butter and sugars. Add in the egg, yolk, and vanilla. Add the dry ingredients and stir to combine. Stir in chocolate chips.

Line a baking sheet with parchment paper. Drop the rounded balls of dough (about 1/8 cup). Place the baking sheet on the lower rack and then switch to the upper rack halfway through. Bake for a total time of 15-18 minutes

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Ghirardelli Award Winning Chocolate Brownies
Wednesday 10 September 2008, 6:53 PM
Filed under: cookies/bars

For a person who does not like chocolate, these brownies are pretty damn good. They are not dense, fudgey, or overly sweet. I was pleasantly surprised. :)

Ghirardelli Award Winning Chocolate Brownies

2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter or margarine, melted
3/4 cup Ghirardelli ground chocolate
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (I used about 3/4 cup chopped pecans)

Preheat oven to 350 F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9-inch square pan (I used my 9-inch pan). Bake 20-30 minutes (mine baked for 24 minutes). For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking time. Cut into squares.

For extra rich, double chocolate flavor, stir in 1 cup of Ghirardelli semi-sweet, double chocolate, or milk chocolate chips.



Spicy Oatmeal Raisin Cookies
Tuesday 26 August 2008, 7:48 PM
Filed under: cookies/bars, fruit

I made these for the one and only Cookie Monster I know. The recipe is slightly adapted from this. The cookies are deliciously soft and chewy. You can really taste the cloves, so if you don’t like them, omit them. I think they needed more raisins though.

Spicy Oatmeal Raisin Cookies

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
3 cups oats
1 cup raisins

Preheat oven to 350 F. Soak raisins in juice (I used cranberry-grape juice) if desired and drain after ten minutes.

Beat the butter and sugars together until light and fluffy. Add the eggs, one at a time, beating after each addition. Add in vanilla.

In a separate bowl, combine all the rest of the ingredients except for the oats and raisins. 

Add the dry ingredients to the wet. Stir in the oats and raisins.

Place about a tablespoonful of dough on ungreased baking sheets and bake for 10-12 minutes.



Homemade Oreos
Sunday 6 July 2008, 6:28 PM
Filed under: cookies/bars

I love Oreos. Give me a bag and I WILL DEMOLISH THEM. I’m such a force to be reckoned with, mwahaha. Anyway, these were for Toe Toe. After the difficult time I had with last week’s Box Bean Town, I decided that he deserved some cavities because these cookies are HELLA SWEET. They’re not bad, but I like my teeth, so I think I’ll stick with non-homemade Oreos… haha.

I got the recipe from Technicolor Kitchen.

Ingredients (Cookies)

  • 1 1/4 cup flour
  • 1/2 cup unsweetened Dutch-processed cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup sugar
  • 1 1/4 sticks butter, softened
  • 1 large egg

Directions (Cookies)

  1. Preheat oven to 375 F. Line baking sheets with parchment paper.
  2. Combine flour, cocoa, baking soda, baking powder, salt, and sugar.
  3. Add in butter and egg and mix until smooth.
  4. Drop rounded teaspoonfuls of dough onto the baking sheets and flatten them, spacing them 2 inches apart.
  5. Bake for 8-10 minutes.

Ingredients (Cream Filling)

  • 1/2 stick butter, softened
  • 1/4 cup vegetable shortening
  • 2 cups sifted confectioners sugar
  • 2 teaspoon vanilla

Directions (Cream Filling)

  1. Mix together butter and shortening.
  2. Beat in sugar and vanilla.
  3. Continue to beat until mixture is light and fluffy.

Assembling

  • Place about a rounded teaspoonful of the cream filling in between two of the chocolate cookies and press together.



Oatmeal Cranberry Pecan Cookies
Saturday 5 July 2008, 10:13 PM
Filed under: cookies/bars, fruit

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 1/2 cups old fashioned oats
  • 8 oz unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 1 tablespoon honey
  • 2 teaspoons vanilla
  • 1 1/3 cups dried cranberries
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 F. Line baking sheets with parchment paper.
  2. Combine flour, baking soda, salt, cinnamon, and oats.
  3. Combine butter, brown sugar, sugar, eggs, honey, and vanilla in a separate bowl.
  4. Add the flour mixture to the wet mixture.
  5. Stir in cranberries and pecans.
  6. Place on baking sheets by the tablespoonfuls.
  7. Bake from 9-11 minutes.

I got this recipe from Recipe Zaar. These cookies are really sweet (probably because I added too much vanilla), but really good. Next time I would add more pecans and soak the cranberries in some juice. I used instant oats instead old-fashioned and I don’t think it made any real difference.



Molasses Cookies
Sunday 22 June 2008, 8:14 PM
Filed under: cookies/bars

I tried this from All Recipes.

Ingredients

  • 3/4 cup margarine, melted
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 cup white sugar

Directions

  1. Mix together the melted margarine, one cup sugar, and egg.
  2. Add the molasses.
  3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger.
  4. Add the flour mixture to the molasses mixture.
  5. Chill dough for one hour.
  6. Preheat oven to 375 F.
  7. Roll dough into walnut sized balls and roll them in the remaining 1/2 cup of sugar.
  8. Place on a baking sheet and bake for 8 to 10 minutes.

Modifications

  • I used butter.
  • I added probably close to two teaspoons of cinnamon.
  • I had no ginger, so I added a little more cloves.
  • 1/2 cup of white sugar to roll the dough in at the end is a little too much. I’d say use about 1/4 cup.

After Thoughts

Chewy and spicy! Well, spicy in the sense that you can really taste the spices. Not the other kind which is what I thrive on, but I digress. The cookies yield a nice bittersweet taste (more on the sweet side) and go excellent with a glass of cold milk.



Brownies
Wednesday 21 May 2008, 12:23 PM
Filed under: cookies/bars

My sister demanded brownies so I chose this recipe from Cafe Fernando. I didn’t modify anything other than using melted semi-sweet chocolate on top and pecans (instead of pistachios) inside and on top of the brownies.

This brownie is very dense and chocolate-y, and a little more on the fudgey side. Not bad and I got the approval from my sister. She said they were “Pretty good,” which is probably the best I can get out of her. :P