Sunday, January 24, 2010

Chocolate Chip Oatmeal Cookies

1 stick butter
3/4 C. Crisco
1 1/2 C. dark brown sugar (packed)
1 egg
1/4 C. water
1 t. vanilla
1 1/2 C. all purpose flour (i use a little less)
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon (i use a little more)
1 t. nutmeg
3 C. Quaker oatmeal, quick cook or regular, I combine them
1 Package semi-sweet choc. chips, adjust depending on taste
  • Cream butter, Crisco, and sugar
  • add egg, water, and vanilla
  • add flour, soda, salt, cinnamon, and nutmeg
  • add oats and choc. chips, mix well
  • Bake @ 350 for 10-12 min.

These need to be a little underdone so they stay chewy.

Monday, January 18, 2010

Chocolate Devil's Food Cupcakes

These are by far the most lovely baked item I have made lately. They set up perfectly and were spongey and light just as they should be. The icing was also nice, it set up perfectly and had a very nice sheen. I got the recipe from The Food Network website, but made a few slight changes.

1 C all-purpose flour
6 T natural unsweetened cocoa - I added a little more
1/2 t baking soda
1/4 t baking powder
1/4 t salt
8 T unsalted, softened butter
1 C sugar
2 large whole eggs
1 large egg yolk
1/2 t vanilla
1/2 C water (to be used at boiling temperature)

8 oz semi sweet chocolate chips
3/4 c heavy cream

Directions for the cupcakes:

  • Heat the oven to 350 degrees with a rack placed in the middle, place liners in the muffin cups
  • Whisk all dry ingredients together in a separate bowl
  • Beat the butter at med speed until smooth, about 2 minutesIncrease the speed to med-high and gradually add the sugar, beat until the mixture is light and smooth, about 2 minutes.
  • Reduce the speed to med-low and add the two whole eggs and one egg yolk one at a time
  • Beat in the vanilla
  • Add the dry ingredients in gradually
  • Add the boiling water to the mixture gradually to make the batter smooth
  • Bake for 18 - 20 minutes, the cupcakes should be spongey when finished
  • Let them cool in the pan for about 10 minutes

Directions for the frosting:

  • Heat the heavy cream until boiling
  • Pour over the chocolate chips and let sit for 3 - 5 minutes
  • Whisk the mixture together until smooth
  • This was way too much icing for the number of cupcakes that this recipe makes, you could cut it back or freeze the remaining icing, which is what I did.
  • I added: 4 - 5 T of coffee to half of the icing which gave it just a hint of coffee. I topped part of the cupcakes with m & ms and the other part with chocolate covered espresso beans.
  • Mint extract or coffee liqueur could also be added to the icing, as well as berries or peppermint crumbles added atop the icing.

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