Chocolate Chip Cookie Cake

Andrew this year while picking out his cupcakes for his school birthday treat, found a chocolate chip cookie cake that he wanted for his birthday.  Of course, I knew I could make one, and the nice Bakery worker at Walmart gave Andrew the Emoji rings that he really wanted off of the cake!

I found an amazing recipe from Sally's Baking Addiction that was one of the best Chocolate Chip Cookie recipes I have ever had.  I will definitely make this again, but will use a different pan to cook it in, as my 9-inch pie dish was really thick and I would have preferred a  thinner cookie.

Ingredients

• 3/4 cup  unsalted butter, softened to room temperature


• 1 cup  packed light or dark brown sugar I used light

• 1 large egg + 1 egg yolk


• 2 teaspoons vanilla extract Of course my favorite Mexican Vanilla

• 2 cups all-purpose flour 


• 2 teaspoons cornstarch 


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 and 1/2 cup  semi-sweet chocolate chips

• Frosting of choice I used a classic buttercream frosting

Directions:

1. Preheat oven to 350°F. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside. I would use a differnt cooking dish next time.  Either a 9 x 13 or a larger round pan (I prefere a thinner cookie)
2. In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.


3. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed. I added all the chocolate chips as I knew I would be adding frosting at the end.
4. Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven Mine took 45 minutes and could have used about 5 more). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. I covered after 30 minutes. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.) I served from the pan.

I then decorated with red frosting (per Andrew's request) and did a nice outerborder and then a Birthday message!

Chocolate Zuchinni Bread

Where has the past year gone?  Can't believe it has been that long since posting a recipe on the blog.

This one though is a winner!  We are facilitating Financial Peace University at your church, and I have decided to bring snacks each week for our two hour meeting form 6:30-8:30. 

One of our participants, said this one tasted just like chocolate cake, and that wasn't the only person that said this. 

Recipe is from Taste of Home, with my changes in red!

Chocolate Zucchini Bread

Ingredients

• 2 cups sugar
• 1 cup canola oil
• 3 large eggs
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 2 cups shredded peeled zucchini  I did not peel                           

Directions

• 1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray. I buttered the dish. 
• 2. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
• I baked in a 9x13 (completely full) and baked for about 30-40 minutes. 

Chocolate Fluff

Andrew loves his sweets as much as his daddy and this was one of those recipes that came out of necessity when we didn’t have any ice cream in the house!

 

Chocolate Fluff

Ingredients:

-Cool Whip

-Chocolate Syrup

Directions:

Mix the two ingredients together to get the flavor of chocolate into the cool whip.  Keep chilled.

Can use this on its own (andrew’s favorite) or you can top on graham crackers, or use as a dip for fruit.

Brownies...completely from scratch

As we looked at the big game menu, we realized dessert was missing, so I mentioned brownies thinking I had a box mix. Nope, all out.  This was a simple found recipe online, can't remember where.  I will try to find it again.

Brownies

• 1 1/4 cups margarine
• 4 eggs
• 2 cups sugar
• 1 1/2 cups flour
• 2 tsp vanilla
• 3/4 cup cocoa
• 2 cups nuts (optional)

Preparation:

Preheat oven to 350 degrees.

Melt butter and add cocoa; mix. Stir in sugar and blend in the eggs, one at a time. Add vanilla. Stir in flour and nuts; mix well.

Bake in greased 9 x 13-inch pan for 30 minutes in preheated oven. Let cool on rack, 20 to 30 minutes. Cut into 20 square pieces.

Rich, fudge and yummy.  It might have been requested for Monday night bible study as well!

Homemade Mounds

A few months ago, I was craving an almond joy, but had no desire to get out and buy them.  Knowing I had coconut on hand, and chocolate, I looked up a recipe and while I couldn't find one I loved, I did come up with a good product after some trials and errors!  We didn't have any almonds, so they became Mounds!

Homemade Mounds

Ingredients:

1 package coconut flakes (I used sweetened)
1 can sweetened condensed milk
Chocolate for coating

Directions:

1. Mix coconut and condensed milk in a bowl until well combined.
2. Place in fridge until in hardens slightly, about 30 minutes.
3. Take a cookie scoop and make as many scoops as you can.  Place on silpat mat and refrigerate for thirty minutes.
4. Melt chocolate and coat the scoops. Refrigerate until hardened.

To make these almond joys just add almonds before coating with chocolate.

Homemade chocolate syrup

There has been a lot of baking going on in our house this week! I have decided to do birthday treats monthly for our youth groups. So the second Sunday and Wednesday of every month will be the celebration times. I also made dessert for our community group this week as a kick off for the dinner that was already being provided! Due to this, I wanted to try to make my own chocolate sauce since we were out of the store bought kind that was given to me a long time ago! I found this recipe from The Tightwad Gazette. It was so simple and easy to make, stores nicely in a mason jar, and Brian liked it. We will be making it again!

chocolate Sauce

1 cup water
1/2 cup cocoa powder (I used hersheys unsweetened)
2 cups sugar
1/8 tsp of salt
1/4 tsp of vanilla

In a sauce pan dissolve the water and cocoa powder over medium heat.
Then add the sugar and dissolve. Boil for 3 minutes (be careful because it will double or so in volume).
Take off heat after 3 minutes and add salt and vanilla.
Let cool and store in a glass jar or container in the fridge.

I used a 2 cup mason jar and then one of the tiny mason jars.

This is great over ice cream and amazing in chocolate milk (my vice)! It is so much better than store bought, and so easy, that the ingredients are probably already in your cabinets!

Chocolate-Coconut Cookies

Since I was doing a simple dinner in the crockpot tonight, I felt like I needed to actually cook/bake something.  So I decided on making these that I found on Pinterest from here originally.

The website claimed that these were like Samoa's, but that is not accurate at all in my opinion.  They were more like a coconut brownie, and they were messy, but oh so rich and yummy!

Chocolate-Coconut Cookies:

Ingredients:
--3 cups finely ground cookies--I used chocolate graham crackers
--1/4 cup of sugar
--3/4 cup of unsalted butter, melted
--1 1/2 cup semisweet chocolate chips
--1 can sweetened condensed milk (14 oz)
--1 1/2 cup sweetened shredded coconut

Directions:
1. Preheat oven to 375 degrees.  Line a 15x10 rimmed baking sheet with parchment paper.
2.  In a large bowl mix the melted butter, cookie crumbs, and sugar until well combined.  Evenly press onto the bottom of the baking dish.  Rotate once 1/2 way through baking.  Cook until firm--10 minutes or so.  Transfer to a wire rack and cool for 20 minutes.  (I didn't cook mine long enough, so try 15 if it is still a little soft!
3.    Pour the condensed milk over the top of the cookie base, sprinkle with chocolate chips, and then add the  coconut.
4.  Bake at 375 until toasted--10 to 15 minutes.  Cool completely and cut into squares of equal size. **Or if you are like me, just cut them into square that look like a good size!

Chocolate Chip Muffins

Yesterday I decided to actually be a little more domestic and made Brian chocolate chip muffins to take with him to work. I found a great recipe from joy of baking, that can be adapted to make any kind of muffins by just switching out the chocolate chips for another flavor. Enjoy! Chocolate Chip Muffins: 1/2 cup (113 grams) unsalted butter, melted and cooled 2 large eggs 2/3 cup (180 ml) milk (whole or reduced fat) 1 1/2 teaspoons pure vanilla extract 2 cups (260 grams) all-purpose flour 2/3 cups (135 grams) granulated white sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup (240 ml) chocolate chips (semi sweet, bittersweet, milk, or white chocolate chips) Cinnamon Sugar Topping: 1 tablespoon granulated white sugar 1/2 teaspoon ground cinnamon Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven. Butter, or line with paper liners, 12 muffin cups. In a bowl whisk together the eggs, milk, and vanilla extract.  In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.) Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen. Makes 12 regular sized muffins.

Brownies

I have been trying for a while to start cooking more from scratch when I have time.  Here is a great brownie recipe from scratch.  Enjoy!

Scratch Brownies

• 1 cup butter or margarine (melted)
• 2 cups white sugar
• 1 tsp vanilla flavoring
• 2 eggs
• ½ cup cocoa
• 2 cups plain flour
• optional - nuts, raisins, chocolate chunks, caramel pieces

Directions:

1. Preheat oven to 350 degrees.
2. Cream margarine and sugar. This works well with a mixer, but you can do it by hand.
3. After the creaming stage, do switch to a spoon for mixing. Brownies tend to get tough if worked too much.
4. Add the vanilla and eggs and mix just until smooth.
5. Pour in cocoa and flour. Again, mix until smooth and lumps are broken up. But, don't go to wild on the mixing.
6. If you want to add extras, just fold those in easily.
7. Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer-25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.

Chocolate Chip Cookies

Brian loves dessert, but this recipe, which is a Toll House recipe, comes from making seven dozen cookies this weekend for Second Sunday at church.  This is a classic recipe that is easy to follow and easy to make.  We enjoyed them as did the students last night.

Choclate Chip Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz package) chocolate chips
1 cup chopped nuts (optional--we didn't add)

Directions:

Preheat oven to 375 F.

Combine flour, baking soda and salt in a smal bowl.  Beat butter, granualated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy.  Add eggs, once at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by roudned tablespoon onto ungreased baking sheets.

Bake for 9-11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Enjoy!

Yummy Chocolate Fudge Pie Recipe

This is a great recipe from a wonderful friend Lindsay from church. She brought this to our January outing and it was amazing. It is really rich and wonderful. Be careful, you might just get addicted to this one! Thanks Lindsay for sharing your recipe with me. Enjoy!

Chocolate Fudge Pie

Ingredients:
1 package (15 ounces) refrigerated ready-to-use pie crusts
1/4 cup (1/2 stick) butter
1 bag (12 ounces) semi-sweet chocolate chips
1 cup, plus 2 tablespoons sugar for crust
3 large eggs
3 T all purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
1 T milk

Directions:
1. Fit one pie crust into 9-inch pie pan; flute edge
2. Heat oven to 350 degrees. In medium saucepan, melt butter with 1 cup chocolate chips over low heat until smooth. Whisk in 1 cup sugar, the eggs, flour, salt and vanilla. Fold in remaining 1 cup chips; pour into pie shell.
3. Unfold remaining pie crust. Roll out to 14 inch circle. With 1-inch round and/or heart shaped cookie cutter, cut out as many shapes as possible. Reroll scraps; cut more shapes. Overlap on top of pie, covering filling to edge. Brush cutouts with milk. Sprinkle with the 2 T sugar.
4. Bake in 350 degree oven 40-45 minutes or until browned and set.

Grandma Newby's Fudge

Since it is Thanksgiving, I just have to do a family recipe. Six years ago, I spent my first Thanksgiving away from my family and in another state. This was the first time I was able to meet Grandma and Grandpa Newby, as well as Grandma and Grandpa Gus!

Brian's grandma makes fudge every Thanksgiving, and it is one part that I know that Brian will be missing this Thanksgiving as we stay here in Texas. We have had the blessing to be able to go to Illinois every Thanksgiving except this year. While we will be missing our family there, we will also be enjoying this great recipe!

This summer, I also taught my sister how to make this fudge and it was a great bonding time to work together in the kitchen!

Grandma Newby’s Fudge Recipe

3 cups sugar
¾ cup margarine
2/3 cup evaporated milk
1 tsp vanilla
1-12 oz package semi-sweet chocolate chips
1-7 oz marshmallow crème
1 cup nuts (optional)

Combine sugar, margarine, and milk in heavy 2 ½ quart sauce pan. Bring to full rolling boil over medium heat. Stir constantly. Continue boiling for 5 minutes over medium heat or until candy-thermometer reaches 234 degrees. Stir constantly to prevent scorching. Remove from heat. Stir in chocolate chips until melted. Add marshmallow crème, vanilla, and nuts. Pour into a greased 13x9 inch pan. Cool at room temperature.