A Six Year Olds School Assignment, and a Cookie Recipe

     Hello everyone.
     My son came home from school last week with an assignment. His assignment is to prepare a speech, on a topic he gets to choose, which he is to present in front of his class.
The assignment listed ideas on what they could write their speeches on, topics like "Washing my dog", "Playing with my Lego", "Why my mom should let me have a puppy"....etc. My son chose to write his speech on "Why I like making cookies with my mom". How cute. *my heart melts*
    I took this as the perfect opportunity to bake a batch of these delicious Chocolate Chip Cookies to refresh his memory on the cookie making process (as if his memory needed to be refreshed).
    While we were making these cookies I asked him questions like, "What is your favourite part of making cookies"? to which he responded, "Pouring in the chocolate chips" and "What is the most important part of making cookies"? to which he responded, "Following the recipe"...lol. I just love his perspective on things.
    Since I was in the kitchen baking up these scrumptious Chocolate Chip Cookies, I thought I would share the recipe with all of you. Hope you enjoy it.


Chewy Chocolate Chip Cookies:

Delicious Chocolaty Chewy Chocolate Chip Cookies

Ingredients:
2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup butter/baking margarine, melted

1 cup packed brown sugar

1/2 cup white sugar

1 Tbsp. vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Directions:
(1) Preheat your oven to 325 degrees F. Line cookie sheets with parchment paper or grease with cooking spray.
(2) Melt the butter and place in the refrigerator to cool.
(3) Sift together the flour, baking soda and salt. Set aside.

               
(4) In the bowl of your stand mixer, cream together the melted butter, brown sugar and white sugar until well blended. Add the vanilla, egg, and egg yolk until light and creamy.

(5) Add the sifted ingredients and mix until just combined.

(6) Add the chocolate chips and stir until well incorporated using a wooden spoon.

               
(7) Drop cookie dough 1 Tbsp at a time onto the prepared cookie sheets.

(8) Bake for 8 to 10 minutes in the preheated oven, or until the edges are set and lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.               

This recipe makes approximately 3 1/2 dozen cookies.

    There are often times when I don't have a need for 3 1/2 dozen cookies laying around my house all at once. In times like this, I place the prepared cookie sheet straight into the freezer. From here I just freeze the cookie dough mounds, and place them into a freezer safe plastic bag until I have a need for them. They will keep for up to 6 months. Just keep in mind you will need to thaw the cookies before baking them.

Cookies For Santa

    Every year my son and I bake cookies specifically for Santa on Christmas Eve. My little guy wants Santa to have the freshest cookies possible. For the past four years, these Santa Surprize Cookies have been the cookies we make.
    I made them for a Cookie Exchange one year and everyone loved them. Not only are they chewy and delicious, but once you decorate them people seem to be all the more impressed. It's amazing what a little drizzle of chocolate can do.
    I am posting this recipe today, in case any of you are looking for a new cookie to leave Santa tonight.

Santa Surprise Cookies:

Ingredients:
1 cup butter, softened
1 cup smooth peanut butter, plus 2 Tbsps. for chocolate drizzle
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
3 1/2 cups white flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups semi sweet chocolate chips
4 boxes of "Neilson's" slowpokes or 2 large boxes of "Turtles
confectioners sugar, optional

2 greased cookie sheets


Directions:
1) Beat together the butter, peanut butter and sugars with an electric mixer on low to medium speed, until light and fluffy.

2) Add the eggs and vanilla. Beat until well mixed.

3) In a medium sized mixing bowl, stir together the sifted flour, baking soda and salt.

4) Add the flour mixture to the wet ingredient in the mixer. Mix until fully combined.

5) Cover and chill the dough in your fridge for 2-3 hours.
6) Preheat your oven to 325 degrees F. Remove the dough from the fridge.
7) Begin assembling the cookies. Scoop 1 Tbsp. of the dough out, and flatten it. Place a piece of chocolate in the center of the flattened dough. Scoop out a second Tbsp. of dough, and flatten. Take the second piece of dough and cover the chocolate. Mold the dough around the chocolate.

8) Continue until all the dough and chocolates are used.
9) Place on a greased cookie sheet.

11) Bake for 10-15 minutes, until the edges have set and the cookies are lightly browned.

10) Remove the cookies from the oven and transfer to a piece of parchment/wax paper to cool and decorate.
11) Meanwhile in a double boiler (or a metal bowl placed over a pot of boiling water like I have done), melt the chocolate chips and the remaining 2 Tbsps. of peanut together until smooth.

12) Pour the melted chocolate into a re-sealable bag. Let the chocolate cool for a moment, so you can handle the bag comfortably. When you are ready to decorate the cookies, snip a small corner off the re-sealable bag with a pair of scissors and "pipe" the chocolate over the tops of the cookies.

13) Dust with confectioners sugar, and let the chocolate dry.

*When using "Turtles" the cookies will be quite large, and the recipe will yield approximately 36 cookies.
* When using the "Slow Pokes", you will get approximately 48 cookies.

You may also like:
Gingerbread Cookies
Chocolate Peanut Butter Candy Cookies

Halloween Cookies

    I haven't had much time to spend in the kitchen recently because I've been super busy doing other things. But since Halloween is tomorrow, I really tried to make an effort to do something special with my little guy.
    I came across the idea for these Chocolate Skeleton Cookies some time ago and thought they were the cutest thing ever. So I thought I would share them in case any of you were looking for something special to do with your Kiddies as well.

Chocolate Skeleton Cookies:
(Adapted from landolakes.com)

Ingredients:

Cookie Dough:
1 1/2  cups all purpose flour

3/4 cup unsweetened cocoa

1 tsp. baking powder
1/4 tsp. salt
1 1/4 cups sugar
3/4 cup butter, softened
1 egg
1 tsp. vanilla

Icing:
2 cups powdered sugar

2 to 3 Tbsp. Half and Half or Milk

Directions:
(1) Sift together the flour, cocoa, baking powder and salt in medium bowl; Stir to combine and set aside.

(2) Combine sugar and butter in large bowl; beat at medium speed until creamy.

(3) Add egg and vanilla; mix well.

(4) Reduce speed to low; add flour mixture. Beat until well mixed.

(5) Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap. Chill until firm (at least 2 hours).

(6) Heat oven to 375°F. (7) Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness.

(8) Cut with 2-inch gingerbread boy cookie cutter (or any Halloween cookie cutters you have in hand). Place 1 inch apart onto a greased cookie sheets.

(9) Bake for 5 to 8 minutes or until cookies are just set.

(10) Cool 2 minutes on cookie sheets; remove to wire cooling rack. Cool completely.
(11) Combine powdered sugar and enough half & half for desired piping consistency in small bowl; mix well.
(12) Spoon icing into pastry bag fitted with small round tip; pipe small circle for head.
(13) Pipe stick figure to form arms and legs and 2 short lines for ribs on body.

*Recipe yields 18 cookies.

You may also like:
Sugar Cookies
Gingerbread Cookies

Double Chocolate Banana Loaf with Toasted Walnuts

    I had a few over ripe bananas that I didn't want to go to waste. What better way to use them them in a Double Chocolate Banana Loaf with Toasted Walnuts. I found this recipe a while back, while searching for a way to use my over ripe bananas that wasn't the traditional Banana Bread. Since I have a family of chocolate lovers, I figured this would work just fine. I'm glad I tried it out, because it was a hit.

Double Chocolate Banana Loaf with Toasted Walnuts:

Ingredients:
1/2 cup walnuts
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup white sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup dark or white chocolate chips
2 Lg. eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 Lg. ripe bananas, mashed (about 1 1/2 cups)
1 tsp. vanilla extract

Directions:
(1) Preheat the oven to 350 degrees F, and place the oven rack to the middle position.
(2) Prepare a non-stick loaf pan by spraying with cooking spray.
(3) Place the walnuts on a baking sheet and bake for 5-7 minutes, or until lightly toasted. Let cool, and then coarsely chop.
(4) In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
(5) In a second mixing bowl, combine the bananas, eggs, melted butter and vanilla.
(6) With a rubber spatula or a wooden spoon, lightly fold the wet into the dry ingredients until just combined and the batter is thick and chunky. Fold in the nuts and the chocolate chips.

(7) Bake for 55-65 minutes (22-25 for muffins), or until a toothpick inserted into the center comes out clean.
(8) Place on a wire rack to cool and then remove the bread from the pan.

*Recipe yields 1 loaf, or 12 muffins.

You may also like:
Banana Chocolate Chip Muffins
Banana Chocolate Chip Pancakes
Peanut Butter Candy Bar Banana Bread

A Little Bitta Deliciousness!

    A close friend of mine recently hosted a "Stampin' Up" party. When she gave me the invite, I immediately thought it to be the perfect occasion to make these German Chocolate Brownies. I came across the idea for these about 6 months ago. I wasn't a huge fan of either the original brownie, or the frosting recipes. So I searched out each individually. I believe, and I'm sure that everyone who tried them will agree, that the two combined made a winning combination.
    Sorry for the less than perfect looking brownie picture. It was a little difficult to get a decent photo during the hustle and bustle of a party. But I guarantee you they're delicious.


German Chocolate Brownies:

Brownies:

1/3 cup unsweetened baking cocoa

1 1/2 tsps. instant espresso (I just used regular instant coffee)
1/2 cup plus 2 tablespoons boiling water
2 oz. unsweetened chocolate, finely chopped 
4 Tbsps. (1/2 stick) unsalted butter, melted (I just used regular margarine)
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 tsps. vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp. table salt
6 oz. bittersweet chocolate , cut into 1/2-inch pieces

Directions:

(1) Line a 13x9" baking tray with a generous amount of aluminum foil. The idea is to easily transfer the cooked brownies from the tray to a cooling rack with minimal effort. You need a few layers of aluminum foil layed in the tray to withstand the weight of the prepared brownies. Fit the aluminum foil neatly into the tray.

(2) Spray aluminum foil with cooking spray. Preheat oven to 350 degrees.

(3) Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth.

(4) Add unsweetened chocolate and whisk until chocolate is melted.

(5) Whisk in melted butter and oil. Don't worry if the mixture looks curdled.

(6) Add eggs, yolks, and vanilla and whisk until smooth. Whisk in sugar until fully incorporated.

(7) Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

(8) Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Let cool for an hour or so.

Coconut Pecan Frosting:

1 cup Sugar

1 1/3 cup shredded sweetened coconut
1 cup evaporated milk
1/2 cup butter or margarine
3 egg yolks
1/2 cup pecans, chopped
1 tsp vanilla

Directions:

(1) Melt butter in a sauce pan over medium heat. Add evaporated milk, sugar, egg yolks and vanilla, mix well. Add coconut and pecans and cook until frosting has reduced and become thick. Cool frosting slightly and spread over brownies. (The more it cools the harder it will be to spread).

(2)Transfer brownies to wire rack and continue to cool.

* For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to over baking).

Easter Egg Candy Cookies...

    This is the recipe for my little guys favourite cookies. We've been making these together for what seems like forever. They are usually made with traditional Reese's Pieces candy, and are supposed to be an Autumn themed cookie (because of the brown, orange and yellow colors). But the other day while I was at the grocery store I came across some of these candies that were in the shape of mini eggs. How great is that? A few years ago, I found them in green and red for Christmas as well, but haven't seen them since.
    We make these cookies at least once a month, so it's fun to be able to make them festive by switching up the candies. I hope you like them as much as we do.

Chocolate Peanut Butter Candy Cookies:

Chocolate Peanut Butter Cookies
with a nice cold glass of milk.

Ingredients:

1/2 cup white sugar

1/2 cup packed brown sugar

1/2 cup margarine or softened butter

1/2 cup peanut butter

1/2 tsp. vanilla

1 egg

1 1/4 cups all purpose flour

1/4 cup unsweetened baking cocoa

1 tsp. baking soda

1/4 tsp. salt

1 1/4 cups chocolate coated peanut butter candies

Directions:

(1) Heat oven to 350 degrees F.

(2) Lightly grease two 9x13" baking sheets with cooking spray.

(3) In the bowl of a stand mixer (or a large mixing bowl with a hand held electric mixer), beat sugars and butter on medium speed until creamy. Beat in peanut butter, vanilla and egg.

(4) In a separate mixing bowl, sift together flour, cocoa, baking soda and salt.

(5) Slowly combine dry ingredients into the wet ingredients. Stir in candies. (If your making this recipe with the egg shaped candies, don't add them here. They are far to large and cannot be stirred into the dough properly. I just added them near the end to the top of the cookie).

(6) Drop the dough by Tbsp. fulls onto the greased cookie sheets.

(7) Press the cookie dough mounds down with a wooden spoon and decorate with a few more candies. (This is where I added the egg candies)

(8) Bake for 8-10 minutes, or until edges are set. Centers will still be soft. Cool for 1 minute and remove from cookie sheet to rack.

 

* Makes 24 cookies

You may also like:

Sugar Cookies

Santa Surprise Cookies