Posts tagged ‘dessert’

December 1, 2012

Very very basic Chocolate Chip Cookies

OK OK. Everyone is posting/talking about all the fancy types of cookies they are making this holiday season and here I am talking about chocolate chip cookies. Snooze.

I don’t know if I have mentioned this before but I am not much of a baker. I really prefer cooking but ever since I received my mixer as a gift, I have been trying to use it more and I think I have done ok with it.

It really beats mixing things by hand, that’s for sure!

Mostly I’ve used it for dough or cupcakes. But why not chocolate chip cookies? Hmmm.

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I guess this post is mostly for me because it’s a chocolate chip cookie recipe that was successful. They didn’t turn out flat or burnt.

I have quite a few recipes on file that I refer back to when cooking but sometimes I have to look up a recipe before I begin and sometimes it’s a hit or miss. I can safely say, these are always a hit!

In a mixer, begin by creaming together softened butter, white and brown sugar.

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Add in eggs one at a time. Then vanilla, baking soda, salt, flour, chocolate chips! Then you have that delicious cookie dough that you try not to inhale by the spoonful.

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Spoon onto a sheet and bake for 10-12 minutes. I learned to take them out just before the edges start to turn brown because they will continue to cook when out of the oven. Obviously, make sure the middle isn’t raw… check with a toothpick!

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This recipe makes a LOT of cookies. I think around 30 (that’s not very helpful, sorry). It’s only my husband and I, so I felt it would be highly inappropriate to make all of the cookies at once. However, I didn’t think of this until I took out the first dozen from the oven but don’t you worry, those didn’t go to waste!

I spooned out the remainder of the dough onto baking sheets (I rolled them between my hands to make uniform shaped balls) and stuck the sheet in the freezer for about 20 minutes. Once they were frozen, I took them out and put them in ziplock freezer bags and stuck them back in the freezer. Whenever we are in the mood for a hot cookie right from the oven, I don’t need to pull out the mixer and start all over again! Well…… until we run out of the ones from the freezer…

Just go with it.

Chocolate Chip Cookies {makes approx. 30 cookies}

INGREDIENTS:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips (I had mini chocolate chips on hand but prefer the regular size)

DIRECTIONS:

Preheat oven to 350°F

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to the batter and then mix in the salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans, about an inch apart.

Bake for about 10-12 minutes until edges just begin to brown. Check with a toothpick to make sure they are done. Cool on a wire rack.

TO FREEZE REMAINING DOUGH:

Roll the remainder of the dough into individual sized balls and place onto a baking sheet lined with parchment paper, making sure to space them enough so they aren’t touching.

Place the pan into the freezer for about 25-30 minutes, until frozen. When finished, remove from the freezer and place the balls into a freezer bag. With a sharpie, write the date (and if you like, the recipe name and cooking time/temperature) onto the bag. Try to get out as much of the air from the bag as possible and return to the freezer.

When ready to use, thaw on the counter while oven preheats and add a couple of extra minutes to their cooking time.

**Print the Recipe**

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November 28, 2012

Mini Apple Pie Cheesecakes

I wasn’t planning on posting these. I threw them together for a dessert to have after (two!) Thanksgiving meals this year.

But I can’t stop thinking about how good they were and I want to spread the word! There is a great crust on the bottom made with graham crackers and walnuts. And then a cheesecake middle that involves a little apple butter. Topped with a warm apple/walnut/brown sugar mixture.

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There are only two pictures because it was the last mini cheesecake I could find! I can’t take any credit for these, I found the recipe on one of my favorite sites… Shutterbean. Tracy includes excellent step-by-step photos that really helped.

It was a great dessert for Thanksgiving and luckily the holiday season isn’t over yet so we need to make as many different desserts as possible!! There are quite a few steps to this and I did have to restart at one point (mostly because I am a terrible baker) but all the work was really worth it. Plus, that means I should just make them again and again. Practice makes perfect right? Right.

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Mini Apple Pie Cheesecakes {Recipe from Shutterbean}

makes 10

For the crust:

  • 1 1/4 cups graham crackers (from about 10 cookies)
  • 1/3 cup chopped walnuts
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 7 tablespoons unsalted butter, melted

For the filling:

  • 1 package 8 oz. cream cheese, at room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup cold heavy cream
  • 1/2 cup Apple Butter

For the topping:

  • 2 tablespoons unsalted butter
  • 1 apple, peeled & chopped
  • 1/3 cup chopped walnuts
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • pinch salt

Preheat oven to 375 F degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together the graham crackers, walnuts, sugar, salt, cinnamon and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up the sides. Bake until crusts are browned and fragrant, about 10-12 minutes. Let cool completely in a pan on a wire rack at room temperature.

In a medium bowl, using an electric mixer, beat the cream cheese on high until fluffy, about 3 minutes. Add the confectioner’s sugar, apple butter, and vanilla extract and beat until smooth. In another medium bowl, with clean beaters, beat the heavy cream on high until stiff peaks form, about 2 to 3 minutes. Gently fold the whipped cream into the apple butter cream cheese mixture 1/3 at a time. Divide mixture among the cooled crusts and refrigerate until set, 1 hour or up to overnight.

While cheesecakes are chilling, make apple topping. Melt butter in a small saucepan over medium high heat. Add the apple, walnuts, sugar & cinnamon and cook, stirring occasionally until apples are just soft, about 4-5 minutes. Finish with a pinch of salt and let topping cool. When ready to serve, place a tablespoon of the apple walnut topping (I reheated mine first) on each mini cheesecake. Cheesecakes will last up to three days in the refrigerator.

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