Caramel Filled Chocolate Cookies.

Chocolate White Chocolate Chunk Cookies
Ina Garten
Makes 40 to 48 cookies

Ingredients
1/2 pound (1 cup/2 sticks) unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature (I used large eggs)
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped (I used white chocolate chips)
40-48 caramilk squares/rolos

irections
Preheat the oven to 350 degrees F. (I baked at 335 F)
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Sift together the flour, cocoa, baking soda, and salt and add to the butter mixture with the mixer on low speed until just combined.

Cover and place bowl into the refrigerator to chill for at least 2 hours. (you need to chill or else it's too sticky)

Use a small cookie scoop (I use the Oxo brand, 2 tsp capacity) and unscoop it onto your hand. Flatten into a circle and place chocolate in the middle. Add another 1/2 a scoop to cover the top and seal the cracks.

Bake for 12 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Fill your stomach with this! :)

Till another post,

Off to class,

Chris!



Monday blueee!

Happy Monday everyone!

Ice cream day! x)

Brown Sugar Vanilla Ice Cream

2 cups heavy cream
1 cup skim milk
1/2 cup firmly packed golden or light brown sugar
1/8 teaspoon salt
1/4 cup dry skim milk powder
5 large egg yolks
1/2 vanilla bean bean, split and scraped, reserving seeds and pod
1/2 teaspoon pure vanilla extract

Prepare a bain-marie by gathering a large pot and a heat-proof bowl. Fill the pot with several inches of water, taking care that the water level isn't so high that it touches the bottom of the bow. While the water is heating, combine all of the ingredients in your heat proof bowl. Whisk together the ingredients until completely combined.

Place the bowl over the pot of water and reduce heat to a simmer. Cook the mixture, stirring constantly until the custard reaches 180-185°F or is thick enough to coat the back of a spoon.

Strain the mixture through a fine mesh sieve into a bowl, removing the vanilla bean and any undesirable egg bits. Place the mixture into an ice bath to cool and then refrigerate, covered, until very cold (at least 4 hours or overnight).

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.

Transfer the soft, fresh churned ice cream to a container and freeze.
After four hours, or an overnight in the freezer, the ice cream will be firm enough to scoop and serve.

Who's gonna make that for me?! xD

Chrisssssssssssss.

Brown butter pumpkin cupcakes.

Brown Butter Pumpkin Cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Frost with Cinnamon Cream Cheese Frosting. Makes 15 cupcakes.

Cinnamon Cream Cheese Frosting

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then cinnamon and vanilla; mix until smooth. 

 This is damn nice! Everyone should get a try for this! :)

Yummylicious!

Chris.

What a better way to say "I Love You"!

Chocolate Lovers Cupcakes!

Chocolate Cupcakes

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (dust these in flour to keep them from sinking to the bottom of the cupcake)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into 24 lined muffin cups.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Chocolate Buttercream Frosting

1/2 cup butter, softened
3 1/2 cups confectioner's sugar
6 tablespoons cocoa powder
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
4 -6 tablespoons milk

Cream the butter on medium speed until it is very light in texture. Add the confectioner's sugar, cocoa powder, melted chocolate, and vanilla extract and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed. Increase the speed to medium, with the mixer running, add the milk one tablespoon at a time until you reach the desired consistency.


Chocolate Hearts

1/4 cup white chocolate, melted
1/2 cup semisweet or milk chocolate, melted

Transfer your melted chocolate into a plastic sandwich bag; cut the tip of the corner of the bag. Pipe your chocolate into the shape of a heart (or any other shape) onto wax paper, let harden completely before transferring to cupcakes. 

Everything looks yummy licious! 

Have a good try!

Signing off,

Chris!