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Posts Tagged ‘Desserts’

Peppermint Mocha Chocolate Chip Cookies

Posted in Cookies, tagged , , , , , , , on December 11, 2011 | 13 Comments »

This year I participated in a little something called The Great Food Blogger Cookie Swap hosted by the very talented Lindsay and Julie. Not sure if you heard of it or not, but it was pretty epic! There were some 22,000 cookies floating around the U.S. the past week just from this swap. I wonder how many cookies take flight or go on road trips this time of year?!? We were sent 3 fellow participants to send our cookies to and in return you received 3 dozen from various other people. The first dozen I received was Gingersnap Cookies with Chai drizzle and Candied Ginger from Stephanie of Life Tastes Like Food. Over the years I’ve developed a wonderful friendship with Ginger cookies. Back in the day we didn’t really see eye to eye, but as I matured so did my tastes buds. The first night I ate 3 of them, in like 10 minutes! Swoon!! They were delicious with my morning coffee. A few days later the next 2 dozen came. It was like Christmas!! Kimberly of Rhubarb & Honey sent Cranberry Orange Pecan Cookies that screamed of holiday scents. I loved the specs of orange zest…so festive!! Emily of A Gilt Nutmeg shared her Cookies and Cream Cookies that had big chunks of Oreo’s scattered throughout the cookie. Delish! I can’t wait to get the recipes from everyone and recreate them at home.

The cookie I shared with my matches was a spin off my favorite holiday pick-me-up….the one and only Peppermint Mocha Latte from Starbucks. I have now become one of those crazies in line that you always here people make fun of when ordering. Allow me to enlighten you…..”I’ll have a Grande Decaf Non-Fat No Whip 1/2 Pump Extra Hot Peppermint Mocha.” How many times do you think that’s actually the drink I end up with?? haha!!

Since I didn’t test the recipe before the exchange, I knew the base had to be one that I’ve used before. So I turned to my favorite chocolate cookie that appeared here and here. It’s part brownie, part cookie – kind of amazing! Added in some Andes Peppermint discs, mini chocolate chips, and crossed my fingers that it wasn’t too minty. I doubled the first batch and it made just enough to cover the 3 dozen that I needed. Which meant that I had to whip up some more to photograph, hate when that happens. 3 of them may have disappeared during the photo session….they just threw the picture way off balance. ;) I really hope everyone enjoyed these as much as I did! Are Peppermint Mocha Lattes one of your favorite holiday indulgences as well, try it in cookie form. I see nothing wrong with having them both in the same day either. Tis the season!

(Printable Recipe)

Peppermint Mocha Chocolate Chip Cookies

Ingredients

  • 6 ounces semi-sweet chocolate, chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips
  • 1/3 cup chopped Andes Peppermint discs

Directions

1. Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silpats. Set aside.

2. In a small glass bowl, combine the chocolate and butter. Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.

4. In large bowl, beat the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes. Slowly add in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and Andes Peppermint discs. Using a medium scoop (about 1 1/2 tbsp) place dough onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • Cookies are best the day of or next day. Store in an air tight container for up to 3 days.
  • Any type of peppermint candy will do, I just really like Andes Mints.
  • Recipe adapted from Giada de Laurentiis

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The BEST Chocolate Chip Cookie

Posted in Cookies, tagged , , , , , on December 10, 2011 | 15 Comments »

This time of year bakers are turning out all sorts of holiday cookies.  Fancy frosted cut-outs and seasonal spiced circles are donning the plates at many holiday parties.  But the basic chocolate chip cookie often gets left behind this month.  I love all the different combinations and flavors as much as the next jolly gal, but let’s think of Santa here.  The poor guy can’t be flying from house to house downing a dangerous concoction of holiday cheer.  So for his sake, let’s go back to basics, shall we??

The New York Times Chocolate Chip Cookie has been floating around the internet and numerous blogs for years.  I took one glance at the recipe and realized that it not only called for 2 different types of flours (neither of them being all-purpose) and you had to refrigerate for 24 to 36 hours.  Did it look delicious?  Well of course they did, but they seemed a bit high maintenance to me back then or maybe I was just too impatient to wait so long for something that I’ve had countless times before.  Trust me when I tell you guys, that these are well worth the extra flour and the extra chill time.

They are so good in fact, Old St. Nick might circle by your place for seconds.  In which of course he would want to leave another gift for the very talented baker that warmed his heart with this chewy, slightly salty but wonderfully sweet cookie.  Wink, wink Santa!  If you know of anyone that is a I’m-happy-with-a-basic-cookie type, make these to share!  You will have smiling faces all around!

Which stack would you choose??  ;)

(Printable Recipe)

New York Times Chocolate Chip Cookie

Recipe from New York Times

Ingredients

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tbsp (8 ounces) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 2/3 cup (16 ounces) bittersweet chocolate chips (I used 60% Cocoa Ghirardelli chips)

Directions

1.  In a medium bowl, sift flours, baking soda, baking powder and salt.  Set aside.

2.  Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.  (Don’t rush the 5 minutes).  Add eggs, one at a time, mixing well after each addition.  Add vanilla.

3.  Reduce speed to low, add dry ingredients and mix just until combined (count between 5 and 10 after all dry ingredients have been added and then turn off mixer).  Stir in chocolate chips.  Press plastic wrap against dough and refrigerate for 24 to 36 hours.  Dough may be made in batches, and can be refrigerated for up to 72 hours.

4.  Once ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Cookies can be made into 2 sizes: (a) Scoop 3 1/2 once mounds of dough (the size of generous golf balls) onto baking sheets.  Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 18 to 20 minutes.  (b) Using a medium scoop, place rounded tablespoonful of dough onto prepared baking sheets.  Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 11-13 minutes.  Allow cookies to cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.

Notes:

  • Things not to skimp on:  Allow the butter and sugars to cream together for 5 minutes.  Be sure to refrigerate for at least 24 hours.  Let all those flavors combine, you won’t be disappointed.
  • Nestle also makes Dark Chocolate Morsels that would work great if you don’t have Ghirardelli on hand.  

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Brownie Buckeye Bites

Posted in Brownies, Desserts, tagged , , , , , , , , on July 11, 2011 | 36 Comments »

Brownie, Buckeye, Brownie, Chocolate, Pretzels.  You know….just a combo of a few of the things I love into 1 grandiose bite!

In my head, these bites came together with no problem.  Due to my impatience, I cut the brownies too early (wait the recommended 3 hours) and the wrong way, so my attempt was longer and more tedious than it should have been.  The end result was well worth it.  However, between you and me, they would have been just as tasty in bar form.

If you do happen to make the bites, have fun piecing together the scraps.  Don’t worry what it looks like, pretty or messy, they taste just as good!

(Printable Recipe)

Brownie Buckeye Bites (or Bars)

Brownie Ingredients

Recipe from My Baking Addiction

  • 2/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 ounces unsweetened chocolate
  • 4 ounces bittersweet or semi-sweet chocolate
  • 10 tbsp (1 stick plus 2 tbsp) unsalted butter
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

1.  Adjust oven rack to middle position and preheat oven to 325 degrees.  Spray an 8×8 inch baking pan with cooking spray and then line with parchment paper or foil (I used parchment paper).  This will allow for easy removal to allow brownies to cool completely.

2.  In a small bowl, whisk together flour, salt, and baking powder.  Set aside.

3.  In a large microwavable safe bowl, melt chocolate and butter for about 3-4 minutes on a low setting.  Remove about half way through to stir together.  Place back in microwave until melted.  Continue to stir every so often and make sure not to burn the chocolate.  Once melted, whisk in sugar and vanilla until combined.  Next, whisk in eggs, one at a time until fully incorporated before adding the next.  Continue to whisk until batter is smooth and glossy.

4.  Using a rubber spatula, fold in dry ingredients just until combined.  Pour batter into prepared pan.  Bake  35-45 minutes (mine took about 38 minutes) or until a toothpick comes out with a few wet crumbs.  If toothpick comes out clean, brownies are overcooked.

5.  Cool in pan for about 5-10 minutes.  Using the extra parchment paper, remove brownies from pan and allow to cool completely on wire rack, at least 3 hours.  If not serving immediately, do not cut brownies.  Whole brownie cake can be wrapped in plastic wrap, then foil and refrigerated for up to 3 days.

No Bake Peanut Butter Ingredients

Recipe from Brown Eyed Baker

  • 1/4 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 1/2 cup smooth peanut butter
  • 1/3 cup graham cracker crumbs

1.  In a medium glass bowl, melt butter in microwave.  Add in powdered sugar and combine until smooth.  Stir in peanut butter and graham crackers until completely combined and smooth.  After combined, I used a potato masher to make sure the graham cracker crumbs were small enough.

Bites

1.  Press No Bake Peanut Butter filling in 8×8 inch dish.  Place in freezer for 10-15 minutes.  In the mean time, using a small round biscuit cutter, cut out brownie circles.  Slowly cut brownie circle in half.  Remove peanut butter mixture, repeat circle cutting steps.  Using a small metal spatula, slowly remove circles from pan.  Place peanut butter filling in between cut brownie circles.  Repeat until all are stacked.

2.  In a small glass bowl, melt 4-5 ounces of semi-sweet chocolate in a microwave.  Using a spoon, place dollop of chocolate on stack and gently push to the outside until it starts to run over sides.  Crush up pretzel sticks on top and lightly push down.  Allow chocolate to cool before seving.

Bars

1.  Once brownies have cooled completely.  Remove parchment paper or foil, place brownies back in original pan you baked them in.  Place peanut butter filling on top of brownies.  Press down until smooth and firm, be careful not to push so hard you smash the brownies.

2.   In a small glass bowl, melt 4-6 ounces of semi-sweet chocolate in a microwave.  Pour melted chocolate over peanut butter mixture. Crush up pretzel sticks on top and lightly push down.  Allow chocolate to cool.  Cut into bars and serve.

Notes:

  • Best served same day or kept in an air tight container for 2 days.  
  • Important to make sure brownies are cooled completely before assembling bites or bars.  

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Chocolate Toffee Coffee Cookies

Posted in Cookies, tagged , , , , , on June 26, 2011 | 17 Comments »

I’ve been on a bit of a toffee kick the past few weeks: here, here and also a few recipes that didn’t make it to the blog.  Although delicious, I’ve had no self-control lately and HAD to make something to use up the rest of the bag.  A few months ago I shared this recipe that rocked my cookie world.  It’s part brownie, part cookie, and totally amazing!

There is a thin, crispy outside with a rich chocolate brownie texture on the inside.  Perfection I tell you!  I especially liked that the mini chocolate chips and toffee bits were scattered throughout each cookie.  So let’s review real quick shall we:  Chocolate – love, Toffee – love, Coffee – love, Brownie – love, Cookie – love!  Needless to say……my lack of self-control is sticking around a bit longer with these in the house.

(Printable Recipe)

Chocolate Toffee Coffee Cookies

Adapted from Giada De Laurentiis

Ingredients

  • 6 oz semi-sweet chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s (or water)
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup toffee bits

1.  Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper or silpats.  Set aside.

2.  In a small glass bowl, combine the chocolate and butter.  Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3.  In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt.  Set aside.

4.  In large bowl, whisk together the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes.  Fold in flour mixture until batter is thick and smooth.  Be careful not to over mix.  Fold in the melted chocolate.  Stir in the chocolate chips and toffee bits. Using a cookie scoop measure 1/4 cupfuls of batter (about 2 scoops) onto prepared baking sheets.  Bake until slightly puffed and the tops begin to crack, 15 to 18 minutes.  Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • For regular size cookies, use 1 medium size cookie scoop.  Bake for 10-12 minutes or until tops begin to crack.
  • Cookies are best the day of or next day.  Store in an air tight container for up to 3 days.

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Banana Cupcakes with Peanut Butter Caramel Frosting

Posted in Cupcakes, tagged , , , , , on June 9, 2011 | 18 Comments »

I know what you’re thinking.  Another banana cupcake recipe.  Really Brooke? You just posted something very similar a few months ago.  Indeed I did.   But before you click over to your next favorite foodie, let me tell you that this banana cupcake recipe is stellar!  Originally meant for a cake, perfect for a cupcake, no??

The cupcake is perfect in flavor and texture.  This light and airy cake pairs perfectly with the slightly rich peanut butter caramel frosting.  I don’t mean to sound like a broken record, but banana and peanut butter make such a wonderful couple.  If you are not a frosting gal/guy, these cupcakes are just as good plain.  Too bad they don’t travel well by plane, my family would have loved these!  Hope you all have a wonderful weekend!  Thanks for stopping by Baking with Basil!

(Printable Recipe)

Banana Cupcakes with Peanut Butter Caramel Frosting

Banana Cupcake Ingredients

Adapted from Baker’s Royale

  • ½ cup sour cream
  • 1 teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup mashed bananas (about 2 large bananas)

1.   Place sour cream in a bowl and add baking soda; set aside.

2.   Mix butter and sugar until light and creamy.

3.   Add eggs in one at time and beat until combined. Add vanilla and beat until combined.

4.   Mix flour, baking powder and salt; set aside. Mix bananas and sour cream mixture. Add the dry ingredients in three parts, alternating with banana mixture. Mix after each addition until just combined.

5.  Using a medium sized cookie scoop, evenly distribute cupcakes in liners.  Bake for about 18-20 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes in cupcake tin. Remove cupcakes and continue to cool completely on a wire rack.

Peanut Butter Caramel Frosting Ingredients

Adapted from Cooks Illustrated

  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 1/3 cup smooth peanut butter (not natural)
  • 1 1/2 cups powdered sugar
  • pinch of table salt
  • 1/2 tsp vanilla extract
  • 2 tbsp caramel sauce

1.  In a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium-high speed until smooth.  Add the powdered sugar and salt to the bowl and beat at low speed just until the combined. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined

2.  Mix in vanilla and caramel sauce and beat until combined.  Scrape down the sides of the bowl again then beat until the frosting is light and fluffy.

3.  Pipe onto cooled cupcakes.

Notes:

  • Store cupcakes in an airtight container for up to 3 days in the refrigerator.

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