Brown Butter Chocolate Chip Cookies

If you haven't hopped on the brown butter bandwagon, make these cookies and you will definitely be on it. The browned butter adds a nutty, caramelly flavor to these cookies. As an added bonus, there is some good-for-you whole wheat in this recipe. So these cookies are completely healthy. At least that's what I tell myself after eating quite a few!

makes about 40 cookies

1 cup salted butter
1 cup sugar
3/4 cup brown sugar
1 tablespoon pure vanilla extract
1 cup whole wheat flour
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped and toasted

Preheat oven to 350 degrees. Line a baking sheet with parchment or spray with cooking spray.

Melt butter in a small saucepan over medium heat. The butter will foam and bubble. This means that the water is evaporating from the butter. The butter will begin to brown. Once well browned, remove the butter from the heat and pour into a small bowl. Allow the butter to cool for ten minutes or so.

In a mixing bowl, stir together the sugars and butter. Add the vanilla and eggs. Add the salt and baking soda. Stir to combine. Add the flours and stir to combine. Add the chocolate chips and walnuts and stir. Place bowl in the fridge for 15 or so minutes.

Scoop with a small cookie scoop onto the prepared sheet pan. Cook for 10-12 minutes and let cool.

source: adapted from here

Have any questions about this recipe? email me at me@amandaabby.com

White Texas Sheet Cake

I would take this over chocolate sheet cake any day. Almond extract never hurt anything, and especially not this cake. I frosted this cake with a double batch of my favorite whipped buttercream vanilla frosting.

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream, at room temperature
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon kosher salt

1. Preheat oven to 375 degrees
2. In a medium saucepan, bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in the eggs, sour cream, almond extract, baking soda, and salt. Slowly pour in the butter/water mixture. Stir until well combined and smooth. Batter will be thin.
3. Pour into a greased sheet pan. Bake for 18-22 minutes or until golden brown. Cool completely.
4. Frost with a double batch of this frosting. Add 1 teaspoon of almond extract to the frosting.
5. Cut the cake (into big pieces, the only way to do it!) and top with fresh berries.

source: recipe adapted from here

Have any questions about this recipe? email me at me@amandaabby.com

Homemade Almond Roca

I know it's nearly summer and it's not really time for "Christmas" treats, but you must make this! It is so delicious- one of the best things I have ever made (besides my Grandma Rhea's eclairs of course!). The trick is knowing when the toffee is done. Here are some great pictures explaining the process. The toffee is done when the caramel is a rich, orangey caramel color.

Update: I tried this recipe with walnuts as well and it was equally delicious. I poured the toffee (without nuts) onto a sheet pan, added the chocolate chips and spread them all over the toffee and then sprinkled on finely chopped walnuts. Delicious!

36 servings

4 sticks salted butter
2 cups sugar
4 tablespoons water
2 cups sliced almonds
1+ cups chocolate chips
1/2 cup sliced almonds,  lightly crushed with hands

Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy”—it will look like melted white cheese
3. Runny and smooth, caramel brown color

When it is runny, smooth and caramel brown in color, remove it from the heat and add the almonds. Stir until combined and pour the mixture onto a parchment paper lined cookie sheet. Spread it into an even layer. It will harden as it cools.

While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy with a rubber spatula or mini offset spatula. Sprinkle the crushed sliced almonds on top of the chocolate.

You can leave the almond roca on the counter to cool, or place it in the freezer for 10 minutes or so and break apart into rustic pieces using a butter knife.

source: recipe from Tasty Kitchen

Sticky Buns

Boy, were these goooood. They took about 4 hours from start to finish. Traditionally, sticky buns contain pecans, but I used walnuts because that's what we had in the freezer. The brioche dough is from Artisan Bread in 5 Minutes a Day and the "goo" (caramel sauce) is from this recipe. I actually prefer this dough recipe over Pioneer Woman's cinnamon roll recipe (I know-I was surprised!).

A note on how to rise the brioche dough: rise it in the oven to reduce rising time! I preheat my oven for about 1 minute until it is about 100-105 degrees. Then I place the dough (covered with a towel) on the middle rack and quickly close the oven door.

Makes 12 sticky buns

For the Brioche:

3/4 cup lukewarm water
2 1/4 teaspoon instant yeast (1 packet)
2 1/4 teaspoon kosher salt
4 eggs, lightly beaten
1/4 cup honey
3/4 cup unsalted butter, melted and cooled to room temperature
3 3/4 cup unbleached all-purpose flour

Mix the yeast, salt,eggs, honey, and melted butter with the water in a large mixing bowl. Mix in the flour until all of the flour is incorporated. Cover and allow to rise for 2-3 hours (see note above on rising dough in the oven). This dough is very wet and will not look like a traditional dough- don't worry! It all turns out good in the end :) Also, for better handling of the dough, I placed the bowl of dough in the fridge for the last half of the rising time. Otherwise, the dough would have been an absolute pain to roll out. You can leave the dough in the fridge for a few days if need be.

For the "goo" (caramel sauce):

3/4 cup unsalted butter
1 1/2 cups light brown sugar
1/3 cup honey
1/3 cup heavy cream (I used skim milk- worked just great!)
1/3 cup water
1/4 teaspoon salt
1 cup nuts, chopped

Melt butter in saucepan. Whisk in sugar until dissolved. Remove from heat and whisk in the other ingredients. Pour into a 13 x 9 pan. Let cool for at least 30 minutes. Before placing rolls on the "goo," sprinkle on the chopped nuts.

For the filling of the Sticky Buns:

1/4 cup light brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup nuts, chopped
2 tablespoons melted butter

Stir together.

To assemble the Sticky Buns:

On a heavily (seriously) floured surface, roll out dough until it is roughly the size of a sheet pan. Sprinkle on the filling and spread it to the sides of the dough. It may look like there's not enough filling, but be still, and know that the goo will make up for it.

Tightly roll up the dough and with a pastry scrapper, and cut into 12 evenly sized pieces. Place rolls on top of the goo and lightly cover with plastic wrap and rise for 1-2 hours in the oven (see note above picture).

Remove the plastic wrap and with the rolls still in the oven, preheat to 350 degrees and immediately set the timer for 35 minutes. You may need to place a piece of aluminum foil over the sticky buns if they become too browned. Let cool for 20 minutes on a wire rack (I used a trivet). Serve sticky buns by flipping over the bun so the caramel (goo) and nut side is facing up.

Creme Brulee French Toast

The title is definitely a disguise. This is nothing like traditional French toast and will certainly fulfill one's daily calorie allotment (and then some). But it is worth it. I received this recipe from a sweet religion class teacher from church.

1/2 cup butter
1 cup brown sugar, packed
2 tablespoons light corn syrup

Melt the above ingredients in a saucepan on low heat and pour on a sheet pan.

5 eggs
1/2 teaspoon ground cinnamon
1 1/2 cups half and half
1/4 teaspoon salt
1 teaspoon salt
pinch of nutmeg

good-quality bread (white bread is the best in this recipe!)

Whisk together the above ingredients and dip your bread into the egg mixture and set bread slices  on top of the caramel in the sheet pan. Cover with plasticwrap and place in fridge for 1-2 hours.

Bake for 20 minutes at 350. Pull the sheet pan out of the oven and filp bread slices over. Cook for another 15 minutes.

If you really want to make this french toast even more unhealthy, add a dollop of freshly whipped cream and serve, but know that this is PLENTLY rich on its own. We served ours with strawberries as well.

Almond Poppy Seed Cookies

I just love the combination of almond and poppy seeds. These are the cookie equivalent to these delicious Costco-esque Poppy Seed muffins.

makes two dozen cookies

2/3 cup sugar
1/2 cup salted butter, softened
1 egg
1 teaspoon almond extract
1 1/4 cup flour
1/2 teaspoon baking soda
pinch of salt
2 teaspoons poppy seeds

Cream together the butter and sugar until light and fluffy.

Add the egg and the almond extract, mix.

Add flour, salt, and baking soda. Stir in the poppy seeds.

Scoop cookie dough onto a parchment lined baking sheet and bake at 350 for 10-12 minutes or until just turning golden around the edges.

makes about two dozen

source: recipe adapted from here

Have any questions about this recipe? Email me at me@amandaabby.com

Orange Yogurt Sweet Bread

Light, airy, fluffy, moist, perfectly orangey, and perfectly sweet.

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup yogurt (I used vanilla Light & Fit)
3 eggs
1/2 teaspoon vanilla extract
2 tablespoons orange zest
1/2 cup oil

Preheat oven to 350 degrees. Grease a loaf pan (or 2 mini ones) with shortening and set aside.

In a mixing bowl, whisk together yogurt, sugar, eggs, zest, vanilla and oil. Add baking powder and salt and whisk. Add flour and whisk. Pour into one loaf pan or 2 mini loaf pans. Bake for 50 minutes for a normal loaf pan and 30-35 minutes for the mini ones.

Let the bread cool slightly and remove from loaf pan to cool.

source: recipe from here

Have any questions about this recipe? Email me at me@amandaabby.com

Costco-esque Double Chocolate Chip Muffins

One of my favorite things about Costco (besides their pesto and sample days) is their ginormous chocolate muffins. I have been searching for a long time for a copy cat recipe- and this one is very delicious- but not quite as heavy and dense as the ones at Costco. Maybe a chocolate chip muffin experiment is in the works? In the meantime, I think these yummy muffins will have to suffice.

2 1/4 cups all-purpose flour

1 1/2 cups sugar

3/4 cups cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

1 cup sour cream

1 cup milk (I used skim)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2-1 cup chocolate chips

In a small bowl, remove two tablespoons of flour from the 2 1/4 cups (now 2 cups and 2 tablespoons remains) and mix with the chocolate chips. Set aside

In a mixing bowl, combine the remaining flour, sugar, cocoa powder, baking soda, and salt.

In a different bowl, whisk together the eggs, sour cream, milk, oil, and vanilla extract. Stir into dry ingredients just until moistened. Fold in chocolate chips/flour mixture.

Fill lined cupcake pans 2/3 full with batter.Bake at 325 degrees for 18-24 minutes. Muffins are done when a toothpick inserted comes out clean. Cool on wire racks. Dust with powdered sugar if desired.

source: allrecipes.com, adapted a bit by me. This recipe said it makes 24 muffins, yet I only got 18 ish. I like these muffins best if they are cold.

Have any questions about this recipe or anything else? Email me at me@amandaabby.com

Snickerdoodle Cupcakes

Snickerdoodle. What a funny word. These are delicious- probably my favorite cupcake I've made. The original recipe calls for half flour and half cake flour... but we didn't have any cake flour and we didn't have any cornstarch to make cake flour. Nervously, I used (3 times) sifted all-purpose flour. It worked just great! But for some reason, I probably only made 20 cupcakes instead of the 28 Annie of Annie's Eats said I would get. I frosted these cupcakes with this cream cheese frosting.

1 1/2 cups flour
1 1/2 cups cake flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

2 sticks unsalted butter, softened

1 3/4 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 1/4 cups milk

Preheat oven to 350° F. Line cupcake pans with paper liners. Combine the flour, baking powder, salt and cinnamon in a medium bowl, whisk to combine.

In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Add the

vanilla. With the mixer on low, add the dry ingredients in three additions alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the cupcake liners, filling three-quarters full. Bake about 18-20 minutes.

Transfer to wire rack to cool completely.

Frost and decorate with mini snickerdoodles (if desired).

Vanilla Brioche French Toast with Marscapone Cream and Berries

If that title didn't find you drooling... I don't know what will. This recipe is my adaption of a dish from a quaint little place called Recipe in NYC (update: it has since closed!). It is really yummy- it's more of a dessert than a breakfast, though.

Marscapone Cream with Berries

16 ounces of Marscapone Cheese softened for about 10 minutes on the counter
3/4 - 1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Mix together and set aside.

Maple and Vanilla Candy Syrup

1/4 cup butter
1 cup milk or buttermilk
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring
1/2 teaspoon baking soda

Melt butter in large saucepan.
Add milk, vanilla, maple and stir.
When boiling, add baking soda and take off heat, stir.

Store in the fridge.

French Toast

1 loaf of Brioche, cut into 1/2 - 3/4 inch slices
2 cups half and half
1/2 teaspoon vanilla extract
4 ounces Ghiradelli white chocolate chips
1 whole egg
4 egg yolks
1/4 cup sugar

In a medium saucepan, heat the half and half until hot, but not boiling. Add the white chocolate and stir until chocolate is melted. Cool slightly.

In a medium bowl, beat egg, egg yolks and sugar until well blended. Whisk in the warm white chocolate and cream mixture, and vanilla.

Quickly soak slices of bread in the egg/milk mixture and place on a buttered and hot griddle. Cook until browned. Keep warm.

To assemble: place french toast on plate, add a scoop of marscapone cream, add berries and drizzle syrup on french toast.

Oatmeal Raisin Cookies

I made these cookies a long time ago, but I just didn't get around to posting them- so here they are three months late. They're one of my favorite cookies.

1/2 cup + 6 tablespoons salted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 scant teaspoon salt
3 cups oats, old fashioned or quick cooking
1 cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoons onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


 

Costco-esque Poppyseed Muffins

I contributed a recipe for these delicious muffins here.

Pumpkin Snickerdoodles

These cookies were delicious. And they're pretty too.

In another (non-food) news- Merry Christmas! Christmas is in five days! Here's a video about the real meaning of Christmas : click here

 

• 2 sticks butter (1 cup), at room temperature


• 1 1/2 cups granulated sugar


• 3/4 cup pure pumpkin puree


• 1 large egg


• 2 tsp pure vanilla extract


• 3 3/4 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/2 tsp salt


• 1/2 tsp ground cinnamon

 ROLLING SUGAR:

• 1/2 cup granulated sugar


• 1 tsp ground cinnamon


• 1/2 tsp ground ginger


• 1/2 tsp allspice

 

1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets.  Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Yield: About 3 dozen

Chocolate Pudding Pie

I contributed this delicious recipe for Chocolate Pudding Pie on Just Cook Already. Check it out!



-amanda

Fudgy Brownies

I'm pretty darn picky when it comes to brownies- I often prefer the boxed ones.  These were a cinch to make and tasted great! I think next time I'll mix in the nuts with the batter, though.

Fudgy Brownies

• 6 ounces semi-sweet or dark chocolate chips (I used dark, my favorite)


• ½ cup flour


• ¼ cup cocoa powder


• ½ teaspoon salt


• ½ cup butter, cut into small pieces


• 1 teaspoon vanilla extract


• 2 eggs


• ¾ cup sugar


• 1 cup walnuts, chopped (optional)

 

1. Preheat oven to 350°. Grease an 8-inch square glass baking pan; set aside


2. Measure out ¼ cup of the chocolate chips and set aside.


3. In a small bowl, whisk together the flour, cocoa, and salt; set aside.


4. Add the remaining chocolate chips to a medium bowl with the butter. Melt in microwave until the chocolate and the butter are melted. Add the vanilla to the bowl and stir to combine; set aside.


5. Add the eggs and sugar into a clean, large bowl. Whisk until thick and pale yellow. Whisk in the melted chocolate mixture.


6. Add a spoonful of the flour mixture to the ¼ cup chocolate chips; toss and set aside.


7. Fold in the flour mixture and remaining chocolate chips. Pour the batter into the prepared pan. Evenly sprinkle nuts over the top, if using, and press gently into the batter.


8. Bake for 35-40 minutes until the center is set. Let cool completely before cutting

Amanda's Apple Pie

I think I started making this apple pie 5 or 6 years ago or so. It is delicious- even with the prebought pie crust. You won't notice the not-so-homemade pie crust as the 1/2 cup of butter will make up the difference.

• 4 medium Granny Smith apples, peeled and sliced


• 1 cup sugar


• 1/4 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1/2 cup butter, cut into small cubes


• 2 pie crusts (we use Pillsbury ready-made)


• vanilla ice cream (a must)

1. Preheat oven to 375 degrees F.


2. Place bottom crust in pie pan.


3. In a bowl, combine apples with sugar, cinnamon, and nutmeg. Add to pie crust in pan.


4. Sprinkle on butter cubes.


5. Place top crust on pie, turning under and sealing edges.


6. Cut a few slits for pie to vent.


7. Bake for one hour


8. Serve with vanilla ice cream

Note: You might want to cover the crust with foil if it starts to turn too brown. The crust should be a golden color

*I'll post a picture next week when I make it for thanksgiving!*

Pumpkin Whole Wheat Cinnamon Rolls with Caramel Cream Cheese Icing

Okay, these cinnamon rolls took from 1 pm to 6 pm to make. But... they are extremely delicious and the icing is the perfect addition to these fall-ish cinnamon rolls. I doubled the recipe- I made 24 (big) cinnamon rolls. It's times like these I wish I still lived near my family. The five of us just can't eat 4.8 cinnamon rolls each. I am sure my grandmas and grandpas and my aunt and uncle and their family would've loved these. So, instead I'll share this recipe with you...

I adapted the dough recipe a bit from Closet Cooking (http://closetcooking.blogspot.com/)    and the icing recipe and caramel recipe is from me.



Pumpkin Whole-Wheat Cinnamon Rolls with Caramel Cream Cheese Icing

(makes 12 rolls)

1 batch pumpkin sweet yeast dough (see below)
1/2 cup unsalted butter (room temperature) I used salted
1/2 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 batch caramel cream cheese frosting (see below)

 Directions:
1. Punch down the dough and knead for 30 seconds.
2. Cover the dough and let it rest for 10 minutes.
3. Roll out the dough on a floured surface into a 24" by 12" rectangle.
4. Spread the butter over othe dough leaving 1 inch on each side free.
5. Mix the sugar and spices and sprinkle it onto the dough.

6. Roll the dough into a log, pinch to seal and cut it into 12 even slices.
7. Arrange the buns in a greased sheet pan and  cover with plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
8. Bake in a 375F preheated oven until golden brown, about 15-20 minutes. Mine only took about 12 minutes
9. Top the buns with the frosting and drizzle with the leftover caramel sauce. 

Pumpkin Sweet Yeast Dough

(makes 1 batch)

1/4 cup water (warm)
1 tablespoon active dry yeast
1 teaspoon sugar
1/4 cup brown sugar
2 eggs (room temperature)
1/4 cup butter (melted and cooled)
1/4 cup sour cream (room temperature)
1 cup pumpkin puree (room temperature)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon salt
2 cups flour
1 1/2 cups whole wheat flour

extra all-purpose flour

Directions:
1. Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes.
2. Add the sugar, eggs, butter, sour cream, pumpkin puree, spices, salt and 2 cups of the mixed flour and mix for 2 minutes at medium or 200 strokes by hand.
3. Stir in enough of the remaining mixed flour to make a soft dough.
4. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. (The dough should feel soft and buttery and not sticky.)
5. Place the dough in a greased bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.

 Caramel Cream Cheese Icing

• 4 oz. cream cheese, softened*


• 1/4 cup butter, softened


• 1/4 teaspoon vanilla


• 1/2 cup powdered sugar


• 1/3 cup to 1/2 cup caramel sauce (recipe follows)

1. Beat the cream cheese and butter until creamy and blended.


2. Add the vanilla, powdered sugar and mix. Add caramel sauce and stir.

*A fast way to softened cream cheese is to submerge the block of cream cheese (with silver wrapping) in a bowl filled with hot water. Let sit for a minute or two. Works like a charm.

Caramel Sauce

• 1/2 cup brown sugar


• 2 tablespoons water


• 1 1/2 teaspoons corn syrup


• 1 to 2 tablespoons flour


• 1/4 cup heavy cream


• 1/2 teaspoon vanilla

1. On medium heat, whisk together brown sugar, water, and corn syrup.


2. When the mixture comes to a boil, pour in heavy cream and vanilla. Stir. Add flour and whisk until thick (normal caramel sauce consistency). Cool to room temperature

 

Pumpkin Pie Baked Oatmeal

This recipe is from Just Cook Already, tweaked the tinniest bit by me. The topping just makes the dish, I could eat it plain. My mom and dad agreed it would taste better with whipped cream if you were wanting it to be more of a dessert than a breakfast.

Pumpkin Pie Baked Oatmeal

• 1 cup old fashioned oats


• 2 ½ tablespoons brown sugar, packed


• ½ teaspoon cinnamon


• ¼ teaspoon allspice


• 1/8 teaspoon nutmeg


• ¼ teaspoon salt


• ½ teaspoon vanilla


• 2 teaspoons butter, melted


• ¾ cup pumpkin puree


• ¾ cup milk

 Topping:

•  ¼ cup pecans, chopped


• 2 teaspoons butter, melted


• 1 tablespoon brown sugar


• Dash of cinnamon

 

1. Preheat oven to 375° and grease 4 ramekins (or crème brulee dishes).


2. Combine the oats through the salt in a medium sized bowl.


3. In a separate bowl, combine the vanilla through milk. Pour the pumpkin mixture into the oats. Stir to combine


4. Divide mixture evenly between the ramekins. Place ramekins on baking sheet. Bake for 10 minutes.


5. Meanwhile, combine the topping ingredients. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly. Bake an additional 7 minutes.


6. Top with whipped cream, if desired.

 

Chocolate Chip Cookies

These are your good old fashioned chocolate chip cookies. I like this recipe better than the Toll House one by far. These chocolate chip cookies taste caramelly- one of my favorite flavors.

Chocolate Chip Cookies

from Kitchen Aid: Great Baking and More

• 1 cup sugar


• 1 cup brown sugar


• 1 cup softened butter


• 2 eggs


• 1 1/2 teaspoons vanilla


• 1 teaspoon baking soda


• 1 teaspoon salt (a bit less if you're using salted butter)


• 3 cups all-purpose flour


• 1 cup chocolate chips (most recipes call for 2- but I think that's waaaay too much chocolate for the cookie)

 

Cream butter and sugars. Add eggs and vanilla- mix. Add baking soda and salt. Mix. Add flour- mix. By hand with spoon, stir in the chocolate chips.

Scoop onto greased cookie sheet with a cookie scooper (I used a 18/8 scoop). Bake at 375 degrees F for 9-12 minutes.

Yields 4 1/2 dozen.

Amazingly Moist Chocolate Cake

This cake was yummy. I was going to do a peanut butter cream cheese frosting and a whipped cream filling, but it was a Sunday, and we didn't have any whipping cream. So I did a basic chocolate buttercream (cocoa powder, powdered sugar, butter, vanilla ) and a whipped peanut butter frosting. I didn't really care for the peanut butter frosting, so I won't post it ('cause no one likes a yucky frosting).

Chocolate Cake (that happens to be yummy AND really moist)

Makes 3 (somewhat thin) cake layers (or you could experiment with cupcakes)

 

adapted a bit by Smitten Kitchen from Sky High: Irresistable Tripe-Layer Cakes

• 2 cups all-purpose flour


• 2 1/2 cups sugar


• 3/4 cup unsweetened cocoa powder


• 2 teaspoons baking soda


• 1 teaspoon salt


• 1 cup vegetable oil (or any other neutral vegetable oil)


• 1 cup sour cream


• 1 1/2 cups room temperature tap water


• 2 tablespoons distilled white vinegar


• 1 teaspoon vanilla extract (the good stuff- not the imitation)


• 2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8 inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper**


2. Sift the flour, cocoa powder, baking soda, and salt into large bowl. Add sugar and whisk to combine well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans. ***


3. Bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. Deb of Smitten Kitchen said that because of the softness of the cakes (hense, the moistness), to place cakes in the frezzer for 30 minutes to firm them up a bit before frosting to prevent little morsels of cake flecked in the frosting.


4. Frost with whatever your heart desires. Maybe Whipped Buttercream Vanilla Frosting?

**this step took a few minutes, but I believe it to be important- the cake doesn't stick, and the cake bakes with a flat top, rather than with a big bulge

*** The cake batter is very very thin. Don't fret.