Tag Archives: Chocolate

Great Chocolate Chip Cookies

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Cookies, Cookies, Cookies.

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This is my 2nd cookie post.  I love making cookies, but need to resist making them since I also love eating them.  I’ve tried many many techniques to keep cookies in our house longer, but haven’t come up with a good trick yet.  I’ll hide them on Scotty, then eat them.  Can’t trust him to hide them on me, because either he’ll eat them, or I’ll find them.  Put them in the freezer, eat them.  Hide them, think about them and eat them. In the fridge, eat them. Cookie Jar, ya right, having cookies in plain sight on the counter, they’ll be gone so fast you’ll think that jar was never filled.

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The chocolate ratio to cookie ratio on these beauties is so perfect.  Every bite is filled with creamy, milky, sweet chocolatey goodness. Dunk them in milk, or chug milk after, it doesn’t matter.  It’s so good either way.

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First time using my new cookie scoop and I’ve decided it’s pretty genius.  Why?  Well you get these perfectly round shaped little cookie balls, that are all the same size. There’s no spoons required and no need to get your fingers in the batter, because you know what happens doing it that way? You eat the cookie dough.  Which means no cookies to make, no cookies for hubby and no trying to hide them, then return and eat them 2 seconds later.

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I might have a bit of a problem.

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Great Chocolate Chip Cookie

1/2 Cup Granulated Sugar
1/2 Cup Firmly Packed light Brown Sugar
8 tbsp (1 Stick) unsalted butter, cold, cut into 1/2-inch pieces
1 Large Egg
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1 1/4 Cups All Purpose Flour
1/4 tsp Salt
1 1/2 cups Special Dark Chocolate Chips
1 Cup Walnuts or Pecans, toasted and Chopped (optional)

Preheat oven to 300F. Line 2 baking sheets with Parchment Paper and set aside.

In a medium bowl, beat sugars and butter together until smooth.  Mix in egg, vanilla and baking soda.

In a separate bowl, stir together flour and salt, then mix into wet mixture until just combined.  Stir in chocolate chips and nuts, if using.

Scoop dough onto cookie sheets with cookie scoop, or using a tablespoon form into 1 1/2-tbsp size balls.

Bake for about 18 minutes, or until pale golden brown. Remove from oven and cool on a wire rack.

(Then eat them, or hide them, or both :) )

Makes about 2 dozen cookies.

Note:  Recipe adapted from 101 Cookbooks.

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Mint Chocolate Cookies

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Who doesn’t love Mint Chocolate?  Anyone..anyone at all?… didn’t think so.

It’s a total weakness for me.  You may have caught on with these Mint Chocolate Brownies, or with this Mint Chocolate Mousse.  If you ever catch me with Ice Cream, its most definitely Mint Chocolate Chip (something that’s also on my list of food to make).  And I’m a huge fan of After Eight mints at Christmas and will usually buy a box for the house, and ahem, a box for myself, but ssh don’t tell Scotty that.

These cookies are to die for, and are a very appropriate addition to my Mint Chocolate addiction. They taste like Christmas to me, but I will happily make them, and eat them, any time of year.

I dare you to resist the temptation to eat the batter, if you do well you have some serious willpower.  Go ahead and enjoy them warm and gooey out of the oven, fresh off the cookie sheet.  If you can let a few go, I also dare you to pop a couple in the freezer to cool down.  Crazy idea I know, Scotty’s the only person I know that actually chooses to put fresh out of the oven cookies in the freezer, but with these ones, it actually works.  They get minty cool yet still soft and chewy in the middle.

These make for great christmas gifts, cookie exchanges or simply fill your own cookie jar. Enjoy :)

Mint Chocolate Cookies  (Adapted from Foodess)

1 cup butter, softened
1 3/4 cups sugar
2 Eggs
2 tsp Peppermint Extract
2 cups All Purpose Flour
1 Cup Cocoa
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 Cup Chocolate Chips, or Mint Chocolate Chips

Preheat oven to 350F and line 2 baking sheets with parchment paper.

In a large mixing bowl, cream together butter and sugar until well blended.  Beat in eggs one at a time and add peppermint extract.

In a separate bowl, mix together flour, cocoa, baking soda, baking powder and salt.  Gradually add to wet mixture until well blended. Stir in chocolate chips.

Form dough into approximately 1 inch balls. Place 2 inches apart on baking sheets and flatten slightly with the back of a spoon.

Bake cookies until edges begin firm but center still appears soft (there will resemble cracks on the tops), about 9 minutes. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container on the counter, in the fridge or even the freezer.
Note:  I rolled half the batter in Cocoa Powder (you’ll see in the top photos) however I didn’t find it made any difference to the taste.

Father’s Day Mousse

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Here’s to one very special Father, on his 1st Father’s Day.

On Calla’s behalf, I’d like to thank you for being the #1 very best daddy in the world. Thank you for your big hugs, and big silly smiles. For letting me taste new foods behind mom’s back.  For pushing me on my red car. For making me laugh and always making funny noises. For helping me walk. For reading to me. For letting me stay up when mom wants to put me to sleep.  For being the best dad I could ever ask for. I love you to the moon and back.

Now to celebrate Scotty’s first father’s day, I made him a deliciously rich, light and airy, Minty Chocolate Mousse.  This serves up to about 8 people, but works just fine as a single serving as well.

Mint Chocolate Mousse
(Serves 1-8ppl)

3 Squares Semi-Sweet Chocolate, chopped
1/2 Cup Mint Chocolate Chips
2 Tsp Vanilla
2 Cups Whipping Cream

Chop chocolate into small pieces and place in a large bowl.

In a small saucepan, bring cream to a boil. Pour into bowl of chocolate and whisk until smooth. Add vanilla, and whisk again.

Place bowl in refrigerator and let cool and thicken, about 30 minutes.

With an electric mixer, beat chocolate and cream on low for about 10 minutes, or until thickened and has a light, airy, mousse consistency.

Eat with a spoon, or share with others. Garnish with mint leaves and chocolate shavings.

Red Velvet Chocolate Cake

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Have you ever tried mixing vinegar and baking soda together?  Do you know what happens?  It starts to fizzle and bubble.  Amazing! I guess I should have paid closer attention in science class years ago.

So Red Velvet Cake is quite delicious.  It might have even jumped up to become one of my favorite cakes. This was my first time making a Red Velvet Cake, and adding in the fizzing baking soda and vinegar in the end helps lift the cake and make it light, airy and moist.

I was excited to make this cake for a surprise party we held for my mother-in-law this past weekend.  Although, I was a little hesitant to serve a cake I’ve never made, nor tried before, I was in luck.  The cake was a hit. Yay!

With a layer of sweet, creamy cream cheese icing in the middle, then covered completely in icing, it’s tempting and very easy to go back for seconds.

(Adapted from Martha Stewart)

2 1/2 cups pastry cake flour
1 tsp salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 Eggs
1/4 cup Red Food Coloring
1 tsp pure vanilla extract
1 Cup Buttermilk
1 1/2 tsp baking soda
2 tsp white vinegar

Heat oven to 350F. Butter 2 9×2 inch round cake pans, sprinkle with flour and tap it around pans to cover bottom and sides, then tap out excess.  Set aside.

In a medium bowl, beat together sugar and oil until well combined.  Beat in eggs. Add red food coloring and vanilla, and beat until well combined.

In a separate bowl, whisk together flour, salt and cocoa powder. Stir flour mixture into wet mixture, alternating with buttermilk, mix until combined.

In a small bowl, mix baking soda and vinegar (watch it fiz) until combined. Add to batter and beat for 10 seconds. Divide the batter evenly between the 2 prepared pans.

Bake cakes for about 30-35 minutes until a toothpick inserted into center of cakes comes out clean. Set pans on a wire rack and let cool for 5 minutes, then remove from pans and let cool completely on wire racks.

Cream Cheese Frosting
2 pkgs cream cheese, softened
1 stick unsalted butter, softened
1 tsp vanilla extract
2 1/2 – 3 cups powdered sugar
pinch of salt

With an electric mixer, blend together cream cheese and butter until combined and smooth.  Mix in vanilla and salt.  Gradually add powdered sugar one cup at a time, and beat on high until light and fluffy.  For a sweeter icing, add more sugar if desired.

Mint vs. Peanut Butter Fudgey Brownies

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Are you a mint chocolate fan? Or Peanut Butter & Chocolate fan? For myself, mint all the way… unless there’s strawberries involved, then its a toss up, but that’s for another day.  Scotty has always been a peanut butter fan, however, I think I’ve wrangled him over to my side.

I mean what’s better than mint, and chocolate?  It’s refreshing, it’s cool, it’s chocolatey, you can’t go wrong.

These brownies, however, almost made me second guess my standing.  The peanut butter chips are creamy and really go great with the fudgey brownie.

With that being said, it’s a really good thing I made these for some great friends as a thank you for letting us use their baby gear; jolly jumper, high chair, etc. Otherwise, lets just say they wouldn’t have lasted long in our house.

For the peanut butter ones, I think next time I might consider adding some chopped peanuts or a swirl of peanut butter on the top of the brownie right before baking.

1 1/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter
1 cup cocoa
2 cups sugar
4 eggs
1 1/2 tsp vanilla
*1 cup mint chocolate chips or 1 cup reese peanut butter chips (or split the batter in half and do 1/2 cup each)

Stir together flour, baking powder and salt in a small bowl.
Melt butter in a large saucepan.

Remove from heat.
Stir in cocoa.
Blend in sugar, eggs and vanilla.

Blend in dry ingredients and mint chocolate chips.

Pour batter into greased 13x9x2-inch rectangular baking pan.

Bake in preheated 350F oven 30 to 35 minutes or until edges start to become a little crispy and a toothpick inserted into center comes out clean.

Let cool and cut into squares

* You can basically substitute anything here; chopped walnuts, toasted hazelnuts, chocolate chips, etc