Tag Archives: chocolate chips

S’more Brownies

29 Sep

Just spent the last 2 weeks slaving over nine, rather complicated, Shakespearean costumes. Loved it…but I almost went insane. As did my puppy, who was abandoned outside the whole time because I simply could not sew and watch his every move at the same time (he’s a chewer). But don’t you worry, he was able to find ample entertainment. Our drip system will have to be replaced and a few plants have now been replanted about 10 times each. Not sure my husband is happy that I sacrificed the back yard :), but hopefully he’ll forgive the dog…and me.

Here’s my peace offering:

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Ingredients:

  • 14 full graham crackers
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • one batch of your favorite brownie recipe (boxed or homemade, make as directed but do not bake)
  • 2 cups mini marshmallows
  • 1 cup chocolate chips

First make the graham cracker crust. Put 10 of the graham cracker and sugar in the bowl of a food processor and pulse until you have fine crumbs.  Add butter and mix until combined. Press into the bottom of a 9×12 pan and bake at 350  for 9-10 minutes until lightly golden. Remove from over and let cool for 10 minutes.

Pour on the brownie batter and cook for another 20-25 minutes until almost set.

While baking, crush the remaining graham crackers by hand and combine with marshmallows and chocolate chips. Scatter mix over the brownies and cook for 5-8 minutes until marshmallows are melted and slightly toasted.

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http://bloomdesignsonline.com/2014/01/make-it-monday-brownie-smores.html

Chocolate Chip Cookies

6 Feb

I’ve had a terrible hankering for chocolate chip cookies lately. I love the recipe on the back of the Tollhouse Chocolate Chips, but they turn into hockey pucks if you don’t eat them quickly. I made these cookies 4 or 5 days ago, and they are still soft! Hooray!!! My kind of cookie.photo 2

 

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 salt

2 1/2 sticks (1 1/4 cups)  butter

1 1/4 cups (10 ounces) brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 tsp vanilla

1 1/4 pounds chocolate chips

Instructions

Sift flours, baking soda, baking powder and salt into a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

*I didn’t have cake flour, so I just used all purpose flour – you can substitute the bread flour for all purpose as well, but it does help the cookies stay soft longer. I also did not refrigerate the dough for 24 hours. I only put it in for about 1/2 hour, and they still turned out great.

 

Original recipe: http://iambaker.net/chocolate-chip-cookies/

Ice Cream Cake

30 Dec

My brother-in-law turned 40 over the Christmas holidays, so we had to make him feel just a little bit old. 🙂 I had fun with this cake, but I felt like I cheated a little…ok, a lot! The only part I actually made was the cookie layer. But it turned out so good, I think I’d cheat again, regardless of my culinary conscience.

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Ingredients:

Cookie Layer:
8 Tbsp (1/2 cup) butter, melted
1 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips

Preheat oven to 350 degrees, and lightly grease an 8″-round springform pan. In a mixing bowl, whisk together the melted butter and brown sugar.  Add the egg, then beat until pale and slightly fluffy. Whisk in the vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredient mixture into the wet ingredients, until everything is incorporated. Then, fold in the chocolate chips. Spread this dough into an even layer in the prepared pan. Bake the cookie layer at 350 degrees for 20-25 minutes. A toothpick inserted into the middle should come out clean. Once the cookie is done, allow it to cool completely while in the pan.

Top cookie layer with softened ice cream – flavor of choice (I used butter pecan). Place springform pan in freezer and let ice cream set. Once hardened (1-2 hours), unlatch springform edge and remove. Frost with whipped cream or whipped cream frosting.

(I used crushed chocolate filled Oreos for the ‘dirt’ and Buttercream Frosting for the lettering)

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Original recipe: http://www.mangoesandpalmtrees.com/2013/05/chocolate-chip-cookie-ice-cream-cake.html?m=1