Love-heart Rolled Chocolate Cookies

chocolate cookies with raspberry icing

Chocolate Rolled Cookies

Ingredients

1 cup butter

2/3 cup granulated sugar

1/2 cup brown sugar

1 egg

2 Tablespoons chocolate or coffee liqueur or strong brewed coffee

1 teaspoon vanilla extract

1/2 cup cocoa powder plus extra for rolling

3 cups all purpose flour

1/2 teaspoons baking soda

1/4 teaspoon salt

Instructions

1. Whisk together the flour, cocoa powder, baking soda and salt.  Set aside.
2. With an electric mixer cream together the butter and sugars until fully incorporated and fluffy.
3. Beat in egg, coffee or liqueur, and vanilla.
4. Add in drys mixture about 1 cup at a time.  Blend until fully incorporated.  (If you are using a hand mixer you may need to add the last cup of flour by hand).
5. Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
6. Once chilled, work with one ball of dough at a time, and roll onto a surface lightly dusted with cocoa.
7. Cut out desired shapes with cookie cutters and place on a baking sheet.
8. Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
9. Bake cookies for 7-10 minutes (depending on size) in a 350°F oven.
10. Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
11. Ice with sugar cookie icing and decorate as desired.

Source: Glorious Treats

Yield: 2 dozen+

Baking Temp: 350°F

Tip: Roll out thicker than you normally would roll cookie dough, such as to 3/8".

Sugar Cookie Icing

Ingredients

2 tsp milk
2 tsp light corn syrup
1/4 tsp raspberry (or other) extract
a few drops of food dye
1 C confectioner's sugar, sifted

Instructions

1. In a small bowl, stir sugar and milk until smooth.
2. Stir in corn syrup, extract, and dye if doing one color. Gently stir until icing is smooth, glossy, and thick.
3. If doing two colors, divide out into separate bowls, add dye, and stir.
4. For method pictured, using thick icing, pipe a closed shape as an outline.
5. Thin icing with milk until just thin enough to flood within your border. Pipe or spoon within borders, smoothing with small tool until it meets edge.
6. Let harden at room temperature.

Tips

• Use a coupler with a ziploc baggie. Use 2mm decorating tip.
• Use your non-dominant hand to squeeze the bag and your dominant hand to direct the tip.
• I have more rolled cookie tips with Polvorones de Naranja.

Choc Chip Muffins

Today I'm cooking up a second batch of chocolate chip muffins as they were such an epic hit. I don't need to tell you that muffins are great because they're portable. Choc Chip is pretty decadent but with a nice white coffee it will really hit the spot one cold morning! One further great thing about these is they freeze up and microwave really well.
I've taken Felicia's basic muffin recipe and made it choc chippier. This time I've used a blend of milk chocolate and mini bittersweet choc chips but you can use whatever you want, including chunks and jumbo chips.

Standard: 12 muffins / 15 minutes

Jumbo: 6 muffins / 19 minutes

Baking Temperature: 400°F

Ingredients

2 C AP flour

1 TB baking powder

1/2 tsp salt

2 eggs

1 C milk or cream

2/3 C packed brown, or white sugar

8 TB melted butter

1 tsp vanilla

10 oz chocolate chips

Instructions

1. In secondary bowl, whisk together flour, baking powder, and salt.
2. In large bowl, whisk together eggs, milk, sugar, butter and vanilla.
3. Add dry ingredients to wet but do not overmix.
4. Fold in chips reserving an ounce or two for the tops
5. Pour into greased muffin tins (or lined with paper cups)
6. Sprinkle with a few extra chips.
7. Bake at 400°, 15 mins for regular size or 19 minutes for jumbo, until stick comes out clean.

Tips

• You can use white sugar and a dash of molasses together for brown sugar.
• Muffin by Felicia Bock.

Chocolate Rice Crispy Treats

This is just a variation on the same recipe and marks the last recipe/picture I will be posting for some time. Enjoy!! :)


Chocolate Rice Crispy Treats


Yield: 9-12 squares




Ingredients




6 C Rice bubble cereal

2 TB unsalted butter or regular margarine

40 regular marshmallows (10 oz, or 4 cups mini mallows)
6 oz milk chocolate for mixing
more chocolate for top




Instructions

1. Stove directions: Over low heat, melt butter and 6 oz chocolate in large pot stirring often. Add marshmallows and melt down, stirring until completely melted. Take off heat.
2. Microwave directions: In microwave-safe bowl melt butter and 6 oz chocolate stirring often. Stir in marshmallows microwaving for another minute at a time until marshmallows are melted, stirring after each minute.
3. Add rice bubbles, fold in until fully incorporated.
4. Grease 13x9 or 9x9 pan (with Pam or butter). Using greased spatula, press mixture into pan.
5. Melt more chocolate and pour over top as a finishing touch.
6. Cool (preferably at room temperature).
7. Cut into squares or bars.

Tips:
If you beat the melted marshmallows down, your treats will be dense. If you only stir the fluff lightly your treats will be looser.
Wrap leftovers tightly in plastic, individually, and leave at room temperature for 2-3 days.
Use a glass or casserole pan as you will be cutting the squares while still in pan. Or, use a regular pan but line with foil: lift the whole panful out by the foil before cutting.
Can freeze but I always eat them too fast to have to bother.

Lamington-style White Cake

White Cake

Yield: 8-12 slices
Baking time:  25 min
Baking temp: 350°F

Ingredients

2 C AP flour
2 tsp baking powder
1/4 tsp salt
1 1/2 C white sugar
6 egg whites (3/4 C)
2 tsp vanilla
12 TB unsalted butter (softened)
3/4 C whole milk or cream

Instructions

1. For two 9" round pans or one 13x9x2 pan, grease and line with parchment paper.
2. Sift or whisk together flour, baking powder and salt, set aside.
3. In large bowl, beat butter and sugar for five minutes until light and fluffy.
4. In small bowl combine egg whites, milk and vanilla.
5. Beat in 1/3 of drys to butter mixture, then 1/2 of the wet mixture, and continue. Scrape bowl often.
6. Pour batter into prepared pan and smooth top with metal spatula.
7. Bake 25-30 min or until toothpick comes out clean.
8. Cool in pan 5 min then turn onto rack, remove paper, and let cool completely.
9. Frost once cool.

Tip: For a Yellow Cake variation, use three whole eggs plus one egg yolk in place of the six egg whites.
Tip: Parchment paper will really save you hassle with any cake or sheet cookie recipe. Cut a round, and it will release the bottom of the cake beautifully. For square or rectangular pans you can drape a rectangle of paper over opposite edges to lift the whole cake clear in one stroke. Don't forget to grease the pan first (true for EVERY CAKE!).

Lamingtons


Traditional Australian lamingtons use sponge cake, are completely coated with icing (top and sides), and topped with coconut. Some lamingtons have a layer of jam (fruit spread) in the middle. I am using a white cake because I can't get the hang of sponge. Here are the ingredients and instructions for turning your delicious white cake into a lamington cake. Try this recipe if you find cakes frosted american-style to be too sugary.

Ingredients

2 1/2 TBsp boiling water (50 mL)
3 TBsp melted butter (60 g)
2 C confectioner's sugar
3 tsp cocoa
1/2 tsp vanilla essence
3/4 to 1 1/2 C dessicated coconut
2-4 TBsp red jam

Instructions

1. Bake white cake as usual, in two 9" square or round pans, or a 13x9" pan if you want no jam layer
2. Chilled cake cuts much more cleanly so if you're making squares, chill first.
3. If you are using the jam layer, spread jam onto bottom layer using flat spatula, install top layer over that.
4. Cut into squares if desired.
5. Make frosting (steps 6-9)
6. Combine water, melted butter, and vanilla.
7. Sift, together, sugar and cocoa over that.
8. Beat well.
9. Spread over cake or squares.
10. Coat with coconut.

No-Flour Chocolate Peanut Butter Cookies

Today's recipe is pretty special because it won my husband and I second place in a cookie competition at Chico Natural Foods! The picture of our fork-pressed cookie at the bottom here is courtesy Chico Natural (the top picture is mine).

No Flour Chocolate Peanut Butter Cookies

Yield: 2 dozen cookies
Source: bakingbites.com
Baking Temperature: 350°F

Ingredients

1 C peanut butter
3/4 C brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp cocoa
2 tbsp water
1/2 to 3/4 C semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°.
2. In small cup mix together cocoa and water.
3. In a large bowl place peanut butter, sugar, egg, vanilla, baking soda, salt, and cocoa/water; stir well.
4. Fold in chips.
5. Drop by tablespoonfuls (or form balls with hands) onto baking sheet lined with parchment paper.
6. Flatten slightly with fork, if you wish.
7. Bake 10-13 minutes until golden brown at edges.
8. Cool on pan 2 minutes then remove to rack to continue cooling.

Tips

• Keeps well when wrapped individually in plastic and refrigerated or frozen.
• For larger cookies make 2 inch balls (makes 1 dozen).
• If you take care to select gluten-free ingredients, this recipe can be gluten-free.
• Using white sugar or natural cane sugar will not affect the flavor much.
• Use any kind of peanut butter: homogenized or natural, smooth or chunky. I use freshly ground peanut butter such as is available at natural and bulk stores.
• For a flavor leaning more peanut, omit the cocoa and water and use chunky peanut butter. You can also omit the choc chips and keep the cocoa.

Muffins

Felicia's Muffins

Yield: 12 muffins
Baking Temperature: 400°F
Baking Time: 10 minutes

Ingredients

2 C AP flour
1 TB baking powder
1/2 tsp salt
grated zest of one lemon
2 eggs
1 C milk or cream
2/3 C packed brown, or white sugar
4-8 TB melted butter
1 tsp orange blossom water (optional)
1 1/2 C blueberries (fresh or frozen)
or 12 oz chocolate chips

Instructions

1. In secondary bowl, whisk together flour, baking powder, salt and zest.
2. In large bowl, whisk together eggs, milk, sugar, butter and blossom water.
3. Add dry ingredients to wet but do not overmix.
4. Fold in berries or chips.
5. Pour into greased muffin tins (or lined with paper cups)
6. Sprinkle with a little extra sugar (maybe demerara).
7. Bake 15 mins or until stick comes out clean.

Tip: Use lesser quantity of butter for muffins that will be eaten right way; more butter means longer life.
Tip: In absence of lemon zest and orange water, substitute 2-3 tsp of vanilla essence.
Source: Felicia Bock.

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

Yield:  about 24 cupcakes
Baking Temperature: 350°F
Baking Time: 20 min 

Ingredients

2 ½ C AP flour
2 C sugar
½ C powdered baking cocoa
1 tsp baking powder
¼ tsp salt
1 tsp baking soda
2 sticks butter (room temperature)
5 eggs
1 C buttermilk
1 tsp vanilla
1-4 tsp red food coloring

Instructions

1. Combine flour, cocoa, baking powder, baking soda, and salt. Sift dry ingredients three times.
2. Cream together butter and sugar until light and fluffy.
3. Add eggs on eat a time, beating well after each egg.
4. Add 1/4 of dry ingredients and 1/4 of the buttermilk and mix well. Continue in this way.
5. Mix in vanilla, add food coloring to desired redness.
6. Line cupcake tin with paper cups, fill them halfway with batter.
7. Bake for 20 min at 350°F.
8. Cool for at least 5 min in pan before transferring to wire rack.
9. Cool completely before frosting.
10. Frost with Cream Cheese Frosting.

Notes: You can make a buttermilk substitute. For each cup, put in 1 TB lemon juice or white vinegar and fill with milk to 1 C, let stand 5 min. However buttermilk has a flavor and lightness that is worth buying a carton. Try buttermilk pancakes or fried chicken to use the rest of the buttermilk.

Cream Cheese Frosting

Yield:  a double layer cake or full batch of cupcakes

Ingredients

8 oz cream cheese (room temperature)
½ stick butter (room temperature)
1 tsp vanilla essence
4 C powdered sugar

Instructions

1. Sift or at least whisk lumps from sugar.
2. Beat cream cheese, butter, and vanilla in large bowl with electric mixer on medium speed until blended.
3. Add sugar gradually, beating until well blended after each addition.
4. Use right away or refrigerate and bring back to room temp before using.

Notes: Try pink frosting: add a few drops of red food coloring and 1 tsp rasberry essence in place of vanilla.
Used On:  Red Velvet and Carrot cake.

Rice Crispie Treats

Rice Crispy Treats


Yield: 9-12 squares




Ingredients




6 C Rice bubble cereal

3 TB unsalted butter or regular margarine
 (use margarine for no-dairy option)
40 regular marshmallows (10 oz, or 4 cups mini mallows)




Instructions

1. Stove directions: Over low heat, melt butter in large pot. Add marshmallows and melt down, stirring until completely melted. Take off heat. (Microwave directions: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.)
2. Add rice bubbles, fold in until fully incorporated.
3. Grease 13x9 or 9x9 pan (with Pam or butter). Using greased spatula, press mixture into pan.
4. Cool (preferably at room temperature).
5. Cut into squares.

Variation: Chocolate Rice Crispie Treats


Reduce butter a little. Melt in six ounces of milk chocolate such as Hershey's Symphony. Continue with marshmallows and the rest as normal.


Tips: Wrap leftovers tightly in plastic, individually, and leave at room temperature for 2-3 days. Use a glass or casserole pan as you will be cutting the squares while still in pan. Can freeze but I always eat them too fast to have to bother.

Brownies

Brownies

This all-American is definitely one of the easiest things you can "whip up" when you have company. The frosting is totally optional (no frosting in picture); also it is a good idea to let the frosting set before serving. To make cutting the brownies easier, line the pan with parchment paper or aluminum foil, leaving some hanging over opposite edges. When cooling, lift the brownie cake out of the pan by the paper/foil and then cut on a cutting board, leaving the pan scratch free, to fight another day.

If you omit frosting, dress the brownie squares with a dusting of icing sugar, if you wish.

One other great thing about this recipe is you don't need an electric mixer, the batter is probably better beaten by hand.

Ingredients

Yield: one pan of brownies
Baking Temperature: 350°F
Baking Time: 20-25 minutes

1/2 C (1 stick) butter melted
1 C sugar
1 teaspoon vanilla extract
2 eggs
1/2 C all-purpose flour
1/3 C cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 C chopped nuts (optional)

Ingredients: Frosting

3 TB butter, softened
3 TB cocoa
1 TB light corn syrup or honey
1/2 tsp vanilla extract
1 C powdered sugar, sifted
1 to 2 TB milk

Instructions

1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl.
3. Add eggs; beat well with spoon.
4. In second bowl stir together flour, cocoa, baking powder and salt.
5. Gradually add flour mixture to egg mixture, beating until well blended.
6. Stir in nuts, if desired.
7. Spread batter evenly in prepared pan.
8. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
9. For frosting: Beat butter, corn syrup and vanilla in small bowl until blended. Over this sift sugar and cocoa. Add milk. Beat to spreading consistency, removing all lumps.
10. Spread frosting over brownies, cut into squares.

Notes: This recipe is from Hershey's!

Chocolate Chip Cookies

Chocolate Chip Cookies

Yield: 3 dozen cookies

Baking Temperature: 375°F
Baking Time: 9-11 minutes

Ingredients

2 1/4 C AP flour
1 tsp baking soda
3/4 tsp salt
2 sticks butter (room temperature)
3/4 C white sugar
3/4 C packed soft brown sugar
1 tsp vanilla
2 eggs
12 oz semisweet chocolate chips
1 C chopped nuts (optional)

Instructions

1. In medium bowl, sift together flour, baking soda and salt.
2. In large bowl, cream together butter, sugars and vanilla.
3. Add eggs one at a time, beating well.
4. Gradually beat in dry ingredients.
5. Stir in choc chips and nuts with a wooden spoon.
6. Drop ping-pong size balls of dough onto ungreased baking sheet/silpat.
7. Bake 9-11 minutes until golden brown.
8. Cool 2 minutes on sheet before transferring to wire rack with offset spatula.

Notes: Semisweet or milk chocolate chips can be used with or without nuts; walnuts are the classic nut for this cookie. Try white chocolate chips with pecan or even macadamia for a more exotic cookie.

Tip: Chill dough overnight in the fridge or for a few hours in the freezer. Cold (defrosted) dough is easier to roll into balls plus it is claimed it ripens the flavor.