molten fudge cookies

September 30, 2008

Warm fudgy chocolate in convenient cookie form. I tweaked/streamlined the recipe from Cookie Madness, and changed the name (the original name was Molton Chocolate Lava Cookies – but since there’s no goo/liquid center it seemed a little misleading).

Molten Fudge Cookies

2 cups semi-sweet chocolate chips
3 TBSP butter
2 eggs
1/2 cup sugar
1 tsp vanilla
1 cup AP flour
1/2 tsp baking powder

Melt semi-sweet chocolate chips with the butter in the microwave in a medium glass (or otherwise microwave safe) bowl in 15-30 second intervals. Stir after each nuking. When it becomes a thick, frosting-like consistency, you’re done. Set aside to cool.

In a large bowl, beat the eggs and sugar together with an electric mixer until light and fluffy. Add vanilla and beat in.

Beat chocolate into egg mixture in three or four additions. Add a scoop, beat until smooth, repeat.

Mix flour and baking powder together thoroughly in a small bowl. Once mixed, gradually beat into egg, sugar, and vanilla mixture.

Chill mixture in refridgerator for 30 minutes.

Preheat oven to 375°. Line two cookie sheets with parchment.

Dish out chilled batter into 16 portions (8 per sheet). Bake for 12 minutes, rotating cookie sheets halfway through (rotate front to back, top sheet to bottom).

After baking, allow to cool for 10-15 minutes then serve. Be cautious, as cookies will be hot. Can reheat fully-cooled cookies in the microwave for 10 seconds, but isn’t nearly as amazing as they are fresh from the oven.


coconut banana bread

September 10, 2008

Bringing together two of my favorite flavors is this super-easy coconut banana bread. The coconut gives a little chewiness and texture to the very dense bread. It also bakes up to be a very pretty loaf. I recommend eating at least some of it as soon as it’s cooled down – the crispy crust is amazing and unfortunately goes toodle-oo once you store it. Though this is an obvious breakfast choice, I could see it being really delicious as a dessert, maybe with some carmel sauce or heated and served with cinnamon or coconut ice cream.

Coconut Banana Bread
Notes: This bread baked up very high. My pan sloped in at the bottom, so that may have been the reason. Because it baked so high out of the pan, I was left with a tunnel of goo between were the top got done and where the bread hit the sides of the pan. It was easy to eat around (the done part separated very easily) and there was still more than enough edible loaf left, but it’s a little disappointing for that part to end up in the trash. If you’re concerned about this happening, try baking in two smaller pans.

cheesy lemon garlic crescents

September 2, 2008

This is a vegetarian adaptation of a recipe my friend Dawn gave me called “Chicken Roll”. I think it originally came from Pampered Chef. The original recipe calls for the crescent rolls to be laid out in a ring and stuffed with filling and baked, but since I usually just cook for myself I don’t need the frills and just lay it out linearly.

Cheesy Lemon Garlic Crescents
1/2 cup red bell pepper, diced
2 TBSP fresh parsley (or dried equivalent — read the bottle)
juice of 1/2 lemon (or bottled equivalent — read the bottle)
2 garlic cloves, pressed or minced fine and smashed
1 cup shredded mozzarella
1/2 cup mayonnaise
1 TSP Italian seasoning mix
1/2 cup grated Parmesan (do NOT use the stuff in the green can!)
1 package refrigerated crescent rolls

Heat oven to 375°. Place all the ingredients (except for the crescent rolls) in a medium bowl and mix until well-combined. On a large cookie sheet, arrange the crescent rolls in this pattern, going across the length of the pan (should span from end to end). Once rolls are laid out, smush the overlapping parts to create an area on which to lay the mixture, approximately 3 inches wide. Spoon on the mixture, then fold the pointed ends of the crescents over the filling and tuck underneath (or as far as they will go). There will be gaps between the crescent pieces. Bake for 20-25 minutes. Let stand for 5-10 minutes to cool and set, then slice into wedges and serve.

The amounts of lemon juice and garlic can be altered to your tastes – where it stands is fairly strong as I didn’t alter the amounts after removing the chicken. If you do want to make this a meaty treat, add 2 cups diced, cooked chicken to the mix, and use two packages of crescent rolls for distributing the mixture. Cooking time will probably be closer to 30 minutes.

Are you sensing a trend? Peanut butter goes over very well with the people in my life, and peanut butter is something I’ve always got around. I’ve made them twice, and both times they failed to live up to the picture I found on Cookie Madness. Maybe it’s because I subbed chocolate chips for peanuts? The first time I made them I thought they turned out stiff and crumbly because I had screwed up and used baking powder instead of soda, but they turned out exactly the same the second time with the correct ingredient. So hey. In any case, they look weird but taste great. Just be sure to eat over a plate because they will crumble all over. Unless they turn out like they look in the original recipe. Those don’t look so destructible.

Cookie Madness Flourless Peanut Butter Cookies
Notes: I used mini chocolate chips in place of the peanuts, and if you don’t have baking soda baking powder works just fine.

This is the first cake I recall making entirely from scratch. Sad that it took me til almost 25 to do so. It’s fairly simple, chocolate cake with peanut butter frosting. The combination ends up tasting like Reeces Pieces.

Martha Stewart Kids Chocolate Cake
Notes: I made the cake exactly according to the recipe, but it was way, way too much batter for the 8″ cake pans. I’d suggest dividing it into three pans instead of the listed two, or dividing the mix into larger pans. It also took longer to bake then the suggested time, but keep checking as ovens differ.

Creamy Peanut Butter Frosting
Notes: Easy, amazingly tasty. I used skim milk and it worked fine. Easy to half or quarter, should you choose. Also light enough to dye with food coloring. I used liquid red for the pink frosting, and it didn’t alter the texture or become too runny. That said, don’t go crazy and dump in a whole bottle. If you want vibrant color use paste or gel.

what’s cookin’?

August 20, 2008

I love to bake. I’m pretty good at it. Paradoxically, I’m not so hot when it comes to actual cooking. Oh well. That’s not what we’re here for.

I want to be more adventurous and try tweaking recipes and coming up with my own stuff, and hopefully we’ll get there eventually. Until then, here will be re-posts of recipes I try out along with pictures when I think to do it.

Suggestions and tips are always welcome. Be sure to check out the sites in the links to the right — I steal from them rather often.