Tag Archive: dessert


Ingredients

  • 4 eggs
  • 2 cups packed brown sugar
  • 1 c vegetable oil
  • 1 tbsp vanilla
  • 1 1/4 c cocoa powder
  • 1 tbsp instant espresso powder
  • 1/2 c rice flour (can use regular flour too if you don’t want these gluten-free)
  • 1/2 tsp salt
  • 1 c semi-sweet chocolate chips
  • Cooking spray

How-to

  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a large bowl, mix together eggs, brown sugar, vegetable oil, and vanilla until mixture is slightly lightened.
  3. Add in cocoa powder, espresso powder, flour, and salt.
  4. Stir in chocolate chips.
  5. Spray a 9×13 in glass baking dish with cooking spray (if desired, line first with parchment paper- it makes it easier to take the brownies out- and then spray). Pour in brownie batter.
  6. Bake for 40-50 minutes or until toothpick comes out clean.
  7. These are super rich brownies, so cut into 32 pieces once cool.

2-minute-chocolate-chip-cookie-for-one-ingredients

First you need this stuff.

 

 

2-minute-microwave-chocolate-chip-cookie

1. Place the butter and sugars in a 2-cup bowl or ramekin. Use a fork to combine all these ingredients.

 

2-minute-microwave-chocolate-chip-cookies

2. Beat an egg and add two tablespoons of the egg mixture into the bowl. Add the vanilla too. Stir to combine.

 

 

2-minute-microwave-chocolate-chip-cookies

3. Add the flour, baking soda and salt. Give it another good stir.

 

 

2-minute-microwave-chocolate-chip-cookies

4. Finally, stir in the yummy chocolate chips.

 

 

2-minute-microwave-chocolate-chip-cookies

Save a few for the top, if you wish to.

5. For the magic to happen, pop the mixture in your microwave oven and let it bake for about 2 minutes.

2-minute-microwave-chocolate-chip-cookies

Ta-dah!

 

 

2-minute-microwave-chocolate-chip-cookies

6. Top with a lovely scoop of vanilla ice cream and drizzle with some melted chocolate.

Sour Cream Coffee Cake

Ingredients
  • For the Crumb Topping:
  • 3/4 cup all-purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup pecans, toasted (optional – I omitted these)
  • 6 tablespoons unsalted butter, cold, cut into 1-inch cubes
  • For the Chocolate Cinnamon Swirl:
  • 1/2 cup granulated sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • For the Cake:
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
  • 2 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 16 ounces sour cream (or Greek yogurt)
  • 1 1/2 teaspoons pure vanilla extract
Instructions
For the Crumb Topping:
  1. Whisk together the flour, sugar, and salt in a large bowl. Cut the butter into pieces and add it to the mixture. Cut into the dry ingredients with a pastry cutter, a fork, or your hands. Continue until coarse crumbs form. Roughly chop your pecans, add them, and stir to combine. You can also use a food processor to do this, if you like. Cover with plastic wrap and refrigerate until ready to use.
For the Chocolate Cinnamon Swirl:
  1. Whisk together the sugar, cocoa powder, and cinnamon. Set aside until ready to use.
For the Cake:
  1. Preheat your oven to 350 degrees F and line a 9×13-inch baking pan with parchment paper, then spray with nonstick spray or butter until well greased. SEt aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat your butter until smooth and creamy. Scrape down the sides of the bowl as needed, then add in the granulated sugar, beating until light and fluffy, about 3 minutes. Add in the eggs, one at a time, incorporating each one before adding in the next.
  3. Add in the sour cream (or Greek yogurt) and vanilla and beat until incorporated. Add in the combined flour, baking powder, baking soda, and salt, a bit at a time, until just moistened. Be careful not to overmix.
  4. Spread 1/3 of the batter into your pan (it might be a bit thick, but that’s okay, just work with a greased spatula), then sprinkle half of the cinnamon swirl mixture over the batter. Pour another 1/3 of the batter over that, then sprinkle the rest of the swirl mixture, followed by the remaining 1/3 of the batter. Top with the crumb topping.
  5. Bake for 1 hour, rotating the pan every 20 minutes or so, until the crumb is golden and a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares. This well keep well, at room temperature in an airtight container, for up to 3 days.

Snickerdoodle Blondies

Post image for Snickerdoodle Blondies

Total Prep and Baking Time: 1 hour
Yield: 25-30 bars

2 cups packed light brown sugar
1 cup unsalted butter, cubed and room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg (if you do not have fresh nutmeg, just omit)
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat your oven to 350 degrees F. Grease and/or line a 9×13 inch pan and set aside.

2. In the bowl of your mixer, beat together your brown sugar and cubed butter until light and fluffy, about 2-3 minutes, then add in the eggs, one at a time, until well combined, then beat in the vanilla. In another bowl, whisk together your flour, baking powder, cinnamon, nutmeg, and salt, then gradually add it to the butter and sugar mixture, until just moistened. The dough will be thick, like cookie dough, but be careful not to overbeat it.

3. As the dough is so thick, I found it easiest to turn it over into your pan (lining it with parchment works best, but you can use foil, too) and use your hands to spread it out evenly. Combine the remaining granulated sugar and cinnamon in a small bowl, then sprinkle it over the batter. Place the pan in the oven for 25-30 minutes, until golden and set. If the top starts to brown too quickly, you can cover it with foil until it has finished baking. Allow the blondies to cool completely before cutting them into bars and serving. These will keep well in an airtight container at room temperature for up to 4 days, or frozen in an airtight container for up to 3 months.

http://crepesofwrath.net/2012/05/24/snickerdoodle-blondies-2/#more-5029

Snickerdoodle Blondies

Total Prep and Baking Time: 1 hour
Yield: 25-30 bars

2 cups packed light brown sugar
1 cup unsalted butter, cubed and room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg (if you do not have fresh nutmeg, just omit)
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat your oven to 350 degrees F. Grease and/or line a 9×13 inch pan and set aside.

2. In the bowl of your mixer, beat together your brown sugar and cubed butter until light and fluffy, about 2-3 minutes, then add in the eggs, one at a time, until well combined, then beat in the vanilla. In another bowl, whisk together your flour, baking powder, cinnamon, nutmeg, and salt, then gradually add it to the butter and sugar mixture, until just moistened. The dough will be thick, like cookie dough, but be careful not to overbeat it.

3. As the dough is so thick, I found it easiest to turn it over into your pan (lining it with parchment works best, but you can use foil, too) and use your hands to spread it out evenly. Combine the remaining granulated sugar and cinnamon in a small bowl, then sprinkle it over the batter. Place the pan in the oven for 25-30 minutes, until golden and set. If the top starts to brown too quickly, you can cover it with foil until it has finished baking. Allow the blondies to cool completely before cutting them into bars and serving. These will keep well in an airtight container at room temperature for up to 4 days, or frozen in an airtight container for up to 3 months.

Total Prep and Baking Time: 1 hour, 15 minutes
Yield: 25-36 brownies, depending on how you cut them

1 1/2 cups (3 sticks) unsalted butter, cubed
8 ounces (about 1 cup) semisweet chocolate, roughly chopped
3 3/4 cups granulated sugar
7 eggs + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1 1/2 ounces red food coloring (about 1 1/2 bottles)
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon kosher salt
1 1/2 cups white chocolate chips

1. Preheat your oven to 375 degrees F and line your baking dish with parchment paper. Please note that I used an 11×17-inch baking dish. If you do not have a large baking dish like this, you can make 2 9-inch baking dishes worth of brownies or 1 9×13 dish and 1 8×8 dish (how are there so many baking dishes?).

2. Melt the chocolate and butter together in a medium sized pot over low heat, stirring frequently, until smooth. Set aside to cool slightly, and in another bowl, beat together the sugar and eggs, one at a time, until well combined, then pour the chocolate mixture slowly over everything and beat until combined – make sure that your eggs are at room temperature when you do this, or else the chocolate will break when added to the cold eggs. Beat in the vanilla extract and red food coloring.

3. Whisk together your flour, baking powder, and salt, then gradually add it to the chocolate and sugar mixture, scraping down the sides of the bowl as necessary, until just moistened, then fold in the white chocolate chips.

4. Pour the batter into your parchment lined pan, and bake for 40-45 minutes, until set and a toothpick comes out of the center mostly clean. If the top is browning too quickly, simply cover the pan with foil to allow the inside to continue baking without cooking the top. Allow the brownies to cool completely before cutting into squares. These will keep well in an airtight container for up to 5 days at room temperature, or frozen for up to 3 months.

Ingredients
  • 4 eggs, room temperature
  • 2 cups brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 an orange
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoons baking powder
  • 1 1/2 cups pecans, roughly chopped
  • 1 1/2 cups Medjool dates, pits removed and roughly chopped
  • 1/2 cup jumbo golden raisins
Instructions
  1. Preheat your oven to 375 degrees F. In the bowl of your mixer, beat together the brown sugar, eggs, vanilla, and orange zest. In a separate bowl, mix together the flour, salt, and baking powder. Gradually add the dry mixture to the wet, mixing until just moistened and scraping down the sides of the bowl as necessary.
  2. Fold in the pecans, dates, and raisins. Line a 9×13-inch baking pan with parchment paper or foil, and spray lightly with non-stick spray. Use your hands to press the dough into the pan, then bake for 30-35 minutes, until golden and firm. If the bars start to brown too quickly in the oven, cover the top of the pan with foil and continue to bake.
  3. Allow the bars to cool completely before slicing and serving. These will keep well in an airtight container at room temperature for up to 5 days.

Post image for The Baked Brownie with Pretzels & Toffee

1-1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces chocolate, coarsely chopped (I used Ghiradelli milk chocolate chips)
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups granulated sugar
1/2 cup firmly packed brown sugar (I used dark brown sugar)
5 large eggs, room temperature
2 teaspoons vanilla extract
1/3 cup toffee bits (I used Heath)
1/3 cup crushed pretzel bits

1. Preheat the oven to 350 degrees F. Line and/or grease sides and bottom of a 9×13-inch baking pan.

2. In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.

3. Put the chocolate and room temperature butter in a non-stick sauce pan and place over low-heat. Stir often to prevent burning until the chocolate and butter are completely melted and smooth. You can also use a double boiler, if you have one, but I am lazy and usually use this method. Make sure your butter is room temperature before you put it in, though, or it and the chocolate will burn! Turn off the heat and whisk in the sugars (use a stand-up blender, if you have one). Whisk until completely combined, then remove the bowl from the pan. Don’t be afraid if the mixture separates a little bit. Allow to cool for a few minutes.

4. Add your eggs, one at a time, until completely combined. Add in the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey, which is the opposite of what we want (fudgy!).

5. Add the flour to the chocolate mixture a bit at a time. Using the paddle attachment on your mixer (or by hand, if you’re a champion), beat the flour mixture into the chocolate until just a bit of the flour mixture is visible. Finish by hand if you need to – do NOT overbeat!

6. Pour the batter into the prepared pan and smooth the top with a greased spatula. Sprinkle the toffee and pretzels over the top as evenly as possible. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

7. Take the brownies out and place on a baking rack while still in the pan (if you don’t have a baking rack, don’t worry about it, I just like to use one so the air circulates under the brownies and they cool faster). Allow the brownies to cool completely, then cut them into squares and serve. Makes 25-36 brownies, depending on how small you cut them.

pretzelbrownies33 The Baked Brownie with Pretzels & Toffee

Yield: 18 cookies

Prep Time: 15 minutes | Bake Time: 22 to 25 minutes

1½ cups all-purpose flour
2 teaspoons instant espresso powder
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened but still cool
1 cup light brown sugar
1 cup granulated sugar
2 eggs
3 cups old-fashioned rolled oats
1½ cups semisweet chocolate chips
Fleur de sel, for sprinkling

1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.

2. Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.

3. Beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.

4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.

5. Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle the tops with a pinch of fleur de sel.

6. Bake until the cookie edges turn golden brown, 22 to 25 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wire rack and let cool for at least 30 minutes.

Makes 18

For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)


For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

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