Death by Chocolate Cookies

Hi!  It’s been just about forever since I’ve made a blog post, and what better way to get things rolling again with these fantastic Death by Chocolate cookies.

Now, this is an adapted recipe: Triple Dark Chocolate Pudding Cookies from this awesome website I love called Crazy for Crust.  They have another recipe on there for a bakery-style chocolate chip cookie which I’m going to be trying out to day.  My awesome contest winners will be getting a sample pack of all my current baking experiments, and hopefully they’ll feel like winners lol.  We shall see.

Either way, these cookies didn’t come out exactly like the adapted recipe.  I think my first problem was making them too large.  The cookies had to be refrigerated to avoid spreading, but I think due to the size I made the dough-balls, they didn’t get a chance to properly spread and they stayed super fat.  It most certainly didn’t take away from the amazing, fudgy deliciousness that are these Death by Chocolate cookies (aptly renamed imo).  But I was a little bummed they didn’t come out looking like the original recipe.

Oh well, it’s just more incentive to try and try again, right?

Also I scoured the shops for the dark chocolate pudding the original recipe required, and couldn’t find it so I had to make do with the fudge pudding mix.  I figured it was a happy medium between milk chocolate and dark.  Also I used plain dutch processed cocoa so that lends itself to the lighter color.

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Next time it’ll be all dark chocolate.

But I still call these a success.  They’re like a freaking brownie in cookie form.  Easier to eat, just as amazing, super rich.  I could only eat one.  And I wish I’d snapped a picture of Josh’s face after he tried his first bite.  I swear I’ve never seen him run to the cookie cooling rack so fast.  It was pretty epic.

So without further ado, here’s the recipe.

recipe5Ingredients:

1/2- Cup butter (room temperature)

3/4- cup dark brown sugar

1/4- cup granulated sugar

1- large egg (room temperature)

2- tsp vanilla extract

1- tbsp room temperature coffee (or water)

1 package instant pudding mix (any sort of chocolate)

2- heaping tbsp cocoa powder (dark or dutch processed)

1- cup baking flour (I use King Arthur)

1- tsp baking soda

1 1/2- cups dark chocolate chips (or any chocolate)

Start by fitting your mixer with the paddle attachment.  Feel free to gasp in awe of my new shiny Hamilton Beach stand mixer.  (Please note the bottom of the blog for the Mixer Drama).

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In the mixer, combine the butter (it needs to be at room temp.  If your butter is cold, pop it in the microwave for about 20-30 seconds and give a good stir before adding to the mixer) and sugars.  Mix until the butter and sugars are fully combined and creamy.

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With the mixer on medium speed, add in egg and mix until fluffy.  Next add in vanilla and coffee (or other liquid) and beat for 2-3 minutes, until batter is fluffy and light.

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Next you’re going to add in the pudding mix and let that stir for a good minute, or until it’s fully combined, then add in the two heaping tablespoons of cocoa powder.  While that’s mixing, in a separate bowl you’re going to add your flour and baking soda, and give a quick whisk to combine.  Remember (and I don’t know that I’ve mentioned this on other posts) when you’re measuring out your flour, you always want to spoon and level.  Never pack your flour, otherwise you’ll end up with too much.  Ideally, you want to weigh your flour.  A cup should be around 125 grams, and that prevents your baked goods from being too floury which we all know is a travesty in baking.

Anyhow, once that’s done, spoon the flour into the mixture while it’s still on, and combine on medium until it creates this lovely, fluffy, chocolatey goodness.

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OM NOM NOM NOM NOM NOM NOM!

Sorry– where was I?

Oh right!  Okay so then lastly add in the chocolate chips, turn off your mixer, remove the paddle, scrape off the excess– but not too much so you can save some for stuffing your face *cough*– and then use a rubber spatula to scrape down the sides and give a last fold to make sure no pockets of stuff remain.  (also a good idea to scrape the sides down during mixing every so often).

Once that’s done, take your cookie scoop and scoop out table-spoon sized balls.  See, in this recipe I used double scoops, and that’s where I think I kind of went wrong.  I also rolled them into balls which the recipe says to do, but I’m thinking maybe leaving them scooped and a little jagged on the pan is probably the right way to go.

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FYI my kids were convinced these were truffle balls and were SUPER OFFENDED when I didn’t let them eat them all right then.  They thought I was being sneaky and going to just eat them all myself after they went to bed.  Which, I’ll give them credit for that, it’s a totally legitimate concern.

Anyway, after the dough balls are scooped and either left jagged or rolled smooth, pop those babies in the fridge.  I know I know, as I listen to your collective groan– the butter in the dough needs to solidify or the cookies WILL spread and be thin and icky.  Okay probably not icky because who am I kidding here– but regardless, they DO need to chill about 2 hours.

I found playing Farm Friends (or whatever it’s called) on my husband’s phone since he has like unlimited lives right now, was a great distraction.  In spite of all the editing work I have sitting in my inbox *cough*.  I also watched Ghostbusters.

So as soon as Bill Murray is carrying a marshmallow covered not-dog Dana Barrett through the streets of New York, head back into the kitchen and preheat your oven to 350F and take the pan out of the fridge.  Let the pan sit at room temp while the oven is preheating (and you’re welcome to transfer the balls to a room temp pan, too.

Then when heated, pop those babies in the oven and bake them for about 11-14 minutes.  You want them to be a little “under-done”.  You know, that fudgy, brownie consistency where it’s like omg is this real?  Or is this chocolate heaven?

Spoiler alert– it’s real AND it’s chocolate heaven!

Then you just transfer to cooling rack for like you know, as long as you can stand it, then stuff your face.  I am yet again regretting not getting a shot of my husband going chocolate-rabid on those babies.  It was kind of the best thing ever.

Either way, there you have it.  They are available in my etsy shop if you’d like to just have tasty treats delivered to your door, otherwise if you bake them and have any new tips, feel free to pass them along.  Also don’t forget to visit Crazy for Crust and check out their awesome recipes too!

puddingcookies2EDIT!!  I forgot my mixer story:

So we all know I had the world’s crappiest stand/hand mixer, and it was becoming necessary that I get something worth baking, right?  I tried to make this thick dough and almost burned the thing out.  Literally my kitchen smelled like burnt rubber for hours.

So giving in, I scoured amazon, found an amazing Hamilton Beach Mixer which was recommended for amateur kitchens, and I bought it.  Not overly expensive, but NOT cheap.  I ensured it was through amazon prime because I’ll be damned if I don’t get more than my money’s worth for that annual fee.

So I’m watching tracking like a hawk.  Side-note, I bought a cookie press and will be making dipped Pumpkin Butter Cookies for Halloween soon.  That arrived like the very next day.  God bless you, Amazon.

Anyhow I get home one afternoon from picking the kids up, check my tracking only to find the package labeled as delivered.  Cue my surprise, because I figured a box that big I might have noticed at the door.  And lo and behold, it’s not there.  I rush to the computer and see a note, “Please check surrounding areas as the FedEx delivery driver may have hidden the package if no one was home.”  Good thinking, I said to myself.  Only it was nowhere to be found.

So spending half-a-frigging-hour looking for Amazon customer service, I find the number, call, and talk to an agent who contacts FexEx.  Who promptly tell me the only thing they can do is contact the driver which can take up to 24 hours.  Not good enough, I exclaim!  I have orders waiting!  People whose happiness is depending on my baked goods!  Lives are at stake!  Okay no, I didn’t say that.

I did express my frustration that the package was dropped and left, being that it was so expensive.  And that I was counting on my package because I did have orders to get out.  The customer service agent at FedEx was less than helpful telling me it could take six weeks to resolve.

The Amazon agent was far more helpful and drop-shipped another mixer out immediately to be overnighted.  To my delight, it arrived precisely as planned.

However the next day when the driver called, she informed me the package was taken to the wrong address.  “It was my fault,” she said.  “I wasn’t paying attention.”

I tried not to be too indignant and use phrases like, “How hard is it to read an address!” because honestly I’ve worked crappy customer service jobs before and mistakes are made.  However she proceeded to call me back THREE times, telling me she was going to lose her job, that she had to pay me back, that she knew the neighbor had the package and was lying about it not being there.

Etc etc etc.

I expressed my displeasure with having to deal with this issue further.  I repeated multiple times there was insurance on the package, amazon was filing a claim, I already got a new mixer, no harm no foul.

And then she showed up at my door.  At.  My.  Door.  Again begging me to help save her job.  Telling me her boss was going to cut me a check from FedEx and deduct it from her pay for the cost of the mixer.  I explained, as politely as I could, that amazon had replaced the mixer, and if I accepted any money, it would be getting the mixer for free.  Which sounds nice in theory but frankly any money due back was due to amazon, not to me.  Eventually she left.  Begrudgingly.  Everyone said this was weird and shady, so I called her supervisor.  Left a message.  Never got a response.  Ooooof course.

But at least they stopped calling and showing up at my door.

Moral of the story is– FedEx sucks and make sure you tape a note to your door if you need to leave the day a package is due saying, Do not leave packages at door.

Sugar-Rolled Peanut Butter Cookies

Okay I decided to make this blog post long after I actually made these cookies (and by long after I mean like two days) so I didn’t get the in-process photos.  So you’ll have to bear with me on the lack of visual aids.  However you have to trust me on this, these cookies are SO worth making.

They’re soft and moist and perfect.  Like total perfection.

My husband is an avid peanut butter hater.  He tolerates my PB fudge, and every now and again he’ll dip an apple slice into some homemade peanut butter, but that’s where it ends.  However I told him I was going to create a peanut butter cookie that he would love.  One that would make him declare he is a peanut butter cookie lover.  Even if that love is for one cookie alone.

Thus was born my invention.  The ingredients are simple, and with the cookies rolled in white sugar before baking they have this amazing crunch on the outside which compliments the soft, crumbly inside.

Now, these aren’t chewy cookies.  They’re soft and crumbly.  They’re similar to the Lofthouse sugar cookies you see at the store in texture, only they’re sweet enough you don’t need a frosting on the top.  They also keep for days.  Covered, uncovered, they don’t dry out and get stale super fast.  And anyone who knows me knows I’m horrible at remembering to wrap up cookies unless I’m sending them off to a customer.

So let’s begin.

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Ingredients:

1/2- cup room temperature butter

2/3- cup granulated sugar

1/2- cup dark brown sugar

1- large egg room temperature

1 tbsp vanilla

1- cup peanut butter

1- tbsp milk (any type of milk, dairy or non, will do)

2- tbsp sour cream (or plain yoghurt)

1 2/3- cup flour

3/4- tsp baking soda

1/2- tsp baking powder

Pinch- salt

Pinch- cream of tartar

Plate of granulated sugar for rolling

 

Begin by preheating your oven to 375F.  These cookies do not need to chill first.

In a separate bowl, combine dry ingredients, whisk together and set aside.

Set your stand mixer with egg beaters or paddle attachment.  Cream together the butter and sugars until fluffy.  This takes a good 2 minutes.  You want it very light and fluffy.  Add in the egg and beat another minute.  With the mixer set to medium, add in the milk and vanilla.  Finally add in the sour cream and mix until all ingredients are fully combined.

Setting the mixer aside, add in the peanut butter and stir with a rubber spatula until the batter is thick and creamy and the peanut butter is fully mixed in.  Slowly stir in the dry ingredients.  The cookie dough should be tacky but not enough to stick to your finger.  If the dough is too tacky, add in 1 tbsp flour at a time until you can roll the dough into a small ball without it sticking to your hands.

Line your baking pan with non-stick foil or parchment paper.  Scoop out dough one tablespoon at a time, roll into a ball, then roll ball through the plate of granulated sugar until it’s fully coated.  Place the dough ball on the cookie sheet and press down into a disc shape until about 1/4 inch thick.  You can also do this with a fork if you like the grid pattern.

Do this in rows of three with the cookies about 1/2 inch apart.  They shouldn’t spread much during baking, if at all.

Place cookie sheet in the oven and bake for 10 minutes, or until cookies are golden brown on the bottom.  These cookies should remain a very light color on the top, any browning on the tops or sides and the cookies are over done.  If 10 minutes is too much, reduce time by one minute, no more than that.  Transfer immediately to your cooling rack and let set for a few minutes.

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Or you know, shovel them into your mouth.

Warning, these cookies are extremely addictive.  My world’s most picky child (a nearly-14 year old boy) literally hugged me when he saw me making these the other night.  And that’s huge!  I don’t think I’ve gotten a hug from this kid in the last 12 months.

If you don’t want to make the cookies yourself but want to enjoy them all the same, visit my etsy listing and order a half dozen or baker’s dozen right to your door.  Luckily for you these cookies travel VERY well.  With my priority shipping, you can have them at your door within 2 days of order shipment! 

If you try out this recipe, please let me know what you think!

Gluten-Free Chocolate Madeleines

So here’s the thing, I’m not gluten-free.  I don’t know the first thing about gluten-free baking other than what I’ve read online and from some of the cooking blogs I follow.  All I know is that it’s pretty much the worst.  I brought up gluten-free baking to one of my very best friends (who happens to be gluten-free) whose reaction was to laugh quietly at me, and tell me something along the lines of, Welcome to Hell.

But I was determined.  Very determined.  I was determined because I know so many people who need to eat gluten-free and I want them to enjoy delicious things like madeleines and cookies and cakes and sweet things.  Of course it wasn’t easy.  I wanted to make the traditional madeleines, however I was out of lemons and frankly the idea of going to the store sounded worse than anything on the planet right then.  So I decided to go with chocolate instead.

The first recipe turned out… interesting.  And by interesting I mean my husband took one bite and was like oh hmm, mmm.  I asked him if he wanted more and suddenly he needed to do several errands.  So of course I tasted it myself, promptly went into the bathroom mirror and went full Gordon Ramsay on myself.

The batter came out kind of like fudgy brownies, but maybe even thicker.  And it was like swallowing a chocolate-flavored rock.  I knew it wasn’t going to be good the moment I tried to trowel the batter into the madeleine pan, but a small part of me hoped a little.  Of course that hope was dashed into fine powder the moment I pulled them from the oven.  At that point it was tempting to give up, it really was.  However I’m not that kind of baker.  So I rearranged some of the ingredients, adjusted some of the steps, and viola!

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They were not only edible but also–if I do say so myself– delicious.  They’re gluten-free so of course they’re not exactly like madeleines.  A little more dry than their counterpart, which honestly will be solved if you heathens eat them PROPERLY by dunking them into a hot beverage *side-eyes all of you* but they are by no means crumbly nor do they feel like you just took a mouthful of the Sahara.

Dipping them in chocolate also provides another pop of flavor and a little more moisture to the cake, so it’s a step you don’t have to follow, but I recommend it anyway.

So without further ado, here’s the chocolate madeleine recipe.

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Ingredients:

1/4- cup all purpose gluten-free flour blend

1/4- cup dutch processed, unsweetened cocoa powder

1/8- tsp xanthan gum

6- tbsp butter (melted and cooled, but still liquid)

1/3- cup sugar

1- full egg

2- egg yolks

1- tsp vanilla

 

Ingredients for chocolate coating-

2/3- cup butter

1- cup semi-sweet chocolate chips

 

Prepare your mixer with the whisk attachment, and in a metal bowl, combine the egg, egg yolks, and sugar, and set mixer to medium.  Whip eggs and sugar for about ten full minutes, or until the mixture reaches the ribbon stage.

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Continue mixing until just before stiff peaks start to form.  You want it super airy, almost meringue but not quite.  Since you’re doing this gluten-free, this allows the batter to be slightly more airy than a typical madeleine which will help in retaining that traditional madeleine texture, and avoid having your cakes come out crumbly and dry.

Set batter aside, and in a separate bowl, combine the gluten free flour and xanthan gum.  Give a good stir to fully incorporate.  Sift in the cocoa and with a fork give a good stir until the flour and chocolate are fully mixed.

Add the vanilla to the butter, testing to make sure the butter is at room temperature.  No hotter, or it’ll affect the egg and sugar batter.  Once the butter is cool enough, with a rubber spatula, slowly incorporate the butter into the egg and sugar mixture, folding gently until completely combined.  Then, one tablespoon at a time, gently fold in the chocolate.  Make sure you’re stirring very gently so you don’t lose any of the airy texture of the batter.

Once the batter is fully combined, prep your madeleine pan with a little bit of butter and flour, and carefully spoon batter into the molds.

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Let set in the fridge for at least one hour, or up to three.  Once the batter is set, preheat your oven to 375F.  While the oven is heating, let the madeleine pan rest on the counter.  Bake for about 8 minutes, and then remove immediately to cooling rack.

While the madeleines are cooling, prepare your chocolate.  In a sauce pan or in a microwave safe bowl, combine the chocolate chips and butter.  In the microwave, heat thirty seconds at a time, giving a good stir after each round, until fully melted and combined.  If you’re using the stove-top, heat on medium, stirring until chocolate chips and butter are fully melted and combined.

Once that’s finished, dip the madelienes into the chocolate so half the cookie is coated, and let sit on the cooling rack until the chocolate hardens.  If you like, sprinkle with confectioner’s sugar for another pop of sweet, or just eat as is.

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If you want to try these delectable treats, and would like them shipped directly to your home, please visit my etsy shop where you can purchase one dozen of these tasty little teacakes!  (And you can try their gluten-y counterpart as well)

 

Cheeseburger Macaroni Casserole

So the first thing you should know about my house is, boxed casserole dishes are expressly forbidden.  I grew up on them.  But the weird, unpronounceable ingredients in those things have made me put my foot down and say absolutely not.  No way.  However I have kids, and having kids we all know that they will taste things like boxed casserole dishes and… to my grand dismay… they love them.

Yesterday we had a late day.  The traffic was horrendous when we were picking up the kids.  There were about six lights we got held up at while emergency vehicles took over.  Construction on every street.  By the time we got home and surveyed the damage (and by damage I mean Mt. Everest laundry pile that is still only 2/3rds folded) I realized dinner was going to be a huge pain.

We had burger meat thawing but it was still rock hard, and it was technically for Saturday night.  But man did I want it.  Like no words could describe how much I wanted it.  So I came up with a compromise.  Compile a dish which would be easy, and satisfy my burger craving.

I wasn’t even going to blog this to tell you the truth.  It’s hardly gourmet.  Cheeseburger macaroni casserole?  Not a phrase I’d ever say to an actual chef.  However the moment I dished it out, I got the most amazing response.  My husband took one bite of the sauce, stared me in the face and said, “If those noodles don’t finish cooking quickly, I will kill them.  I will kill them all.”

My picky children, who I swear give the term picky a brand-new definition, all declared it was the best meal ever.  No joke.  Best meal ever.  My seven year old, the child I have to bribe and BEG to finish half a serving of dinner on most nights, had two servings.  She stuffed her tiny face and while she spent half an hour on the couch moaning about her belly ache turned to me and said, “So worth it mom.  So… so worth it.” 

I mean, if this face is anything to go by.

10563060_10203563354376805_4075170187634043134_nMy middle daughter was slightly less enthusiastic, but also declared, “If you walk away from that pan mom, don’t be surprised if the entire thing disappears…….. INTO MY BELLEH!”

mac4Why yes those ARE bananas ripening for banana bread, how did you know?

So without further ado, the recipe which will restore your child’s love for you.  Or at least make you very popular for about ten minutes.

Just a note, this recipe I made is gluten free, but you can use any noodles.  (Also I have no ingredients photos because again, not planning on blogging.  To make up for it, here’s a picture of a fat cat heavy breathing, which pretty much sums up my life.)

heavy breathingIngredients:

1lb ground turkey (though any ground meat will do)

1pkg Macaroni noodles

1 1/2 cups heavy cream

1/1/2 cup cheddar cheese

2 tsp salt (divided)

1 tsp oregano

1/4 cup Ketchup

2 tbsp yellow mustard

1/2 cup cheddar for topping

 

Start your pot boiling for the noodles and preheat your oven to 375F.  In a pan, begin to brown the ground meat, adding in the oregano and 1 tsp salt while browning.  This should take about seven or so minutes.  Once the meat is browned, drain most of the fat, reserving about one tablespoon in the pan.  Add in the ketchup and mustard, and toss the meat until fully combined.  Set aside.

In a pot, heat the heavy cream and cheddar.  Stir on low heat until the cream and cheese is fully combined into a rich sauce.  Add in the remaining tsp of salt and stir.  Once finished, pour the ground meat into the cheese sauce and stir until incorporated.

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This part is delicious so restrain yourselves from eating it all.  It took great effort, let me tell you.

 

Once the noodles are done to al dente texture, drain and rinse with cold water to stop cooking.  If you’re using gluten free noodles like we did, they need a good, thorough rinse to get rid of the starch.  Also if you’re using gluten-free, the noodles to use best are the rice.  Quinoa noodles tend to be very heavy which will leave you with an extremely heavy belly feeling combined with the cream and cheese.

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Once the noodles are rinsed and drained, set aside.  Lightly prep (butter) a glass pyrex or other casserole pan.  Pour noodles, add sauce on top, then give a good stir until the sauce and noodles are combined.  Top with the remaining shredded cheese, and pop into the oven for about 20 minutes, or until the cheese is fully melted and slightly bubbly.

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And that’s it!

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Simple as that, and today I’m the hero mom who made the BEST DINNER EVER.  Won’t they be thrilled tonight when they see brussels sprouts on their plate.  Though they are getting burgers too so…. I’d better get SOME credit for that.  Sheesh.

Remember to check out my etsy store for delicious baked goods available in traditional and gluten-free!

Stay tuned for a recipe on Gluten-Free Chocolate Madeleines up next!

Traditional French Madeleines

Here’s the thing about these little treats– they are my all-time favorite.  And by all time I mean literally all time.  There’s something about the spongy, zesty, sweet cakes being dipped into a hot coffee or tea that just… it brings me to my happy place.

And let me tell you something else about these sumbitches… they’re hard.  The preparation is a pain in the butt, the flavor is fickle, and the batter is so delicate one wrong move will cause it to fall and the whole thing turns into bitter failure.  They also require a pan which you literally can’t use for anything other than madeleines.  Except maybe a chocolate mold if for some reason you want some weird sort of sea shell shaped chocolates?  Hey it could work, right?

Either way, buying the pan for me was worth it.  Modifying the recipes I’ve been playing with was too.  If you can make it work though, trust me, you’ll want to treat yourself to something nice and snazzy as a reward.

So here we go.

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Ingredients-

1- large egg and 2 egg yolks (this can also be substituted as two large eggs) all room temp

6- tbsp butter (melted and then brought to room temp, but still liquid)

1- tsp vanilla

1/3- cup granulated sugar

1/2- cup cake flour (this is important)

3- tbsp lemon zest (depending on your desire for lemony flavor.  I used the zest of three lemons for this batch)

 

For this recipe we will not be preheating our oven.  The dough must chill at least 2 hours before baking, so keep that on hold.

Start by putting your eggs and/or yolks into a mixing bowl and add in the sugar.  With your stand or hand mixer, use the whisk attachment and set to medium. 

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Whisk for five to seven minutes, or until the mixture reaches the ribbon stage.  The ribbon stage is basically when you lift the whisk (while it’s off– yes I made this mistake– more than once.  I know, I am ashamed) out of the batter and it slowly drizzles down in a sort of ribbon pattern.  There are some fantastic youtube videos if you need clarification on what exactly the ribbon stage is going to look like.  Also if you’re using a hand mixer be prepared for epic muscle aches.  Seven minutes is a long, LONG time.

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Next you’re going to add the lemon zest to the butter and give a good stir.  Let it sit for a good minute or so.  The next step can be done one of two ways. 

Option one you can add the vanilla to the butter and lemon, and add that to the egg mixture and slowly fold in with a rubber spatula.  Then you add in the flour folding in about two tbsp at a time until fully incorporated.  Doing this prevents the egg mixture from falling because you want to keep it light and airy.

Or, option two (which is what I prefer) you add the flour into the butter and lemon mixture and stir until fully combined.  Add the vanilla to the egg mixture and fold in with the rubber spatula.  Using a hand whisk (not the mixer) gently whisk together the eggs and flour-butter until combined into a light dough.  This method will give you slightly denser cakes.  Be very careful you don’t over-whisk and cause the dough to fall completely.

Next prep your madeleine pan with a little bit of butter and flour (shaking off excess flour into the sink).

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Fill your madeleine molds almost completely full, leaving just a slight bit of room at the top.  Make sure you clean up any excess that spills on the side because it won’t have a pleasing smell in the oven when it starts crisping.  (And yes, I also learned this the hard way.)

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Place the pan into the fridge and let set at least two hours, preferably three.  You can even cover and let set overnight, or up to two days if necessary.  Once the dough has been chilled, set on the counter, preheat your oven to 375F.  Place pan in the oven once preheated and cook for about 7-8 minutes, or until the edges are a golden brown.  I usually check about a minute early, and pat the tops.  If they spring back, the cakes are done.  If they depress, they need another minute or two.

Remove from oven and remove from pan and set on a cooling rack.  When cookies reach room temperature, sprinkle with some confectioner’s sugar and serve.

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These cookies keep fairly well if you keep them in an airtight container.  They last about a week and a half, and even longer if frozen.  Enjoyed best with a hot beverage for dunking.

If you don’t want to take on this task, feel free to place an order with my etsy shop and have some shipped out asap.

Oatmeal Butterscotch Chocolate Chip Cookies

So the other day one of my favorite cousins pointed out that oatmeal cookies are only sold in stores with raisins.  Raisins!  Raisin oatmeal cookies are the devil, okay?  The devil.  Because you think they’re chocolate chips and they never are and then you need therapy for two years!

Or you know, you become a baker so kitchen travesties like that never happen again and you soon begin to trust people (though you’re never the same, are you?).  Plus oatmeal cookie dough is one of my favorite things ever and any excuse to shove it in my face and I’ll take it!  Another thing I love almost as much as the dough are butterscotch chips.  I’m not a huge butterscotch fan in general but there’s something about it in chip form which makes me all tingly inside.  I also don’t like cinnamon in my cookies.  It’s my favorite spice of all time but in my cookies just… just no.  Step away from the cookies Mr. Ceylon.  You’re not wanted here.

Anyway so that prompted me to make up this blog, and also encouraged me to get baking again since it’s been a while and I need to get my behind in gear to get this etsy shop started.  Honestly having whoopie pies and fudge on there isn’t exactly screaming, BUY ALL MY ITEMS, yanno?

So without further ado, here are the cookies.

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First step we need our ingredients and our handy dandy…

Goddamn it Steve, no.  No notebook.  We’ve talked about this.  *sob*  I miss you Steve.  I miss you

We need our handy dandy… MIXER.  And the rest of this stuff too.

IMAG3237Ingredients:

3- sticks butter (1 1/2 cups) room temperature

1- cup granulated sugar

1 1/3- cup dark brown sugar

2- eggs room temperature

1- tbsp vanilla

3- cups flour (I use cake or bread flour for my cookies, but you can also use all purpose)

1 1/2- cup oats

1- tsp baking soda

1- tsp baking powder

1/2- tsp salt

1/2- cup butterscotch chips

1- cup semi-sweet chocolate chips

Start by preheating your oven to 350F.  In your stand mixer, add in the butter (which yeah okay I know it’s a lot but it’s necessary.  You can substitute coconut oil if you like, or even go half and half.  If you do this, keep all your ingredients AND your mixing bowl cold).  Cream together butter, sugar, and brown sugar.  Beat for about 2 minutes or until very fluffy.  Like a fluffy little cloud.  (remember to scrape the sides)

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Next add in the vanilla and combine for a few seconds.  Then add in eggs one at a time, beating thoroughly until fully mixed.  Turn off your mixer and in a separate bowl, combine half the flour with the baking soda, baking powder, and salt and give a good whisk.  With your rubber spatula, gently mix in the flour mixture and stir until combined.  Add in the remaining flour, folding over and stirring gently until combined.

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Add in the oats, folding gently until the oats are fully incorporated into the dough.  This requires a lot of muscle, which is why I recommend doing this by hand.  Especially if your mixer is made of failure and sorrow like mine.

Once this is done, add in the chips and give a good couple stirs until you have some sort of chips in every bite.  Or you know, a little bit of dough with your chips.

IMAG3242Line a baking pan with non-stick foil or parchment paper.  Now, at this point you can refrigerate your dough (which I recommend especially if you’re using coconut oil) for about thirty minutes.  It helps if you want taller, more rotund cookies.  If you’re like me and you don’t care, then quickly take your obligatory eating cookie dough selfie, and then start spooning.

10639720_10203535192352772_8749078550222618875_nUsing a tea spoon, (or tablespoon, who are we kidding here, who wants tiny baby cookies, amirite?) spoon out about one dozen per pan and place into the oven for about 9-10 minutes, or until golden brown on the bottom.

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Once finished, let sit on a cooling rack for as long as you can stand it (so in my case about 5 seconds before I have molten-lava-hot cookie and melted chips running down my gullet) and then serve.  Cookies keep well wrapped tightly in plastic, in an airtight container, or you can even freeze them if you have the willpower to save them.

This batch makes about three dozen medium sized cookies, more or less if you’re going larger or smaller.  Remember to reduce your baking time by about a minute if you’re going smaller than this.  Otherwise… enjoy!

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Buy these HERE on etsy!

Vegan Chocolate Peanut Butter Fudge

I’ve been planning to make and post this one for a while.  Not just because I love peanut butter and chocolate (which my god do I ever!) but because I really wanted to put something together that was both delicious and vegan friendly.  I have a lot of friends who are either vegan or can’t do dairy and I remember thinking to myself, if I ever had to give up dairy I would just curl up in a ball and never get up again.

Of course that’s not actually true.  But I’d miss reeses peanut butter cups more than I could possibly explain in words.  That’s what prompted this recipe.  Well, that and discovering how well coconut oil is a butter/shortening substitute.  Honestly you can make this recipe vegan or non, and you’ll probably want to use the refined coconut oil if you want to avoid the coconutty flavor (which I actually like so it doesn’t bother me) but dairy or non, this fudge is some of the best I’ve had in a while.  It’s seriously pretty much like eating a reeses PB cup.

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If you want to make this recipe non-vegan, just substitute butter in place of the oil, and milk in place of the plant-based milk.  But I urge you to try it vegan, you won’t be disappointed!

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Fudge Ingredients:

1/2- cup semi-hard coconut oil (refined or unrefined depending on your preference)

1/2- cup soy milk (or any plant-based milk)

2- cups brown sugar

1-tsp vanilla

2/3- cup peanut butter (creamy or crunchy, but all natural won’t work well in this recipe so I’d avoid it)

3 1/2- cups confectioner’s sugar

Chocolate Topping Ingredients:

1 3/4- cup semi-sweet, dairy free chocolate chips

1/2- cup coconut oil

Add the coconut oil and brown sugar to a sauce pan and heat between low and medium until the oil is melted and combined with the sugar. 

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Next add in the milk, stir until combined, then add in the vanilla and let mixture boil for a full two minutes, until the mixture is light brown and very bubbly at the top.

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Turn off heat, and add in peanut butter, stirring until completely combined.  Mixture will be thickened and almost caramel-y.  In a separate bowl, add in the three and a half cups of confectioner’s sugar, and pour the peanut butter mixture over the top.

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Stir until fully combined.  The mixture will be doughy and soft, almost like a cookie dough.  It should not stick to your finger when you touch it.  If it does, add in more confectioner’s sugar one teaspoon at a time until it’s tacky but doesn’t stick to your finger.

Line an 8×8 pan with non-stick foil or wax paper and pour in fudge.  There should be about half to quarter of an inch space at the top for the chocolate.  Spread fudge out with rubber spatula, running it across the top to create a smooth surface.

In a bowl or sauce pan, combine chocolate chips and coconut oil and either melt on the stove with low heat, or microwave for about 45 seconds.  Stir until the chocolate chips and oil are melted and combined, then pour mixture over the top of the fudge and spread out with spatula until all surface is covered and even.

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You can either top with more chocolate, chopped PB cups, or leave as is.  Place fudge on flat surface in the fridge and cool for approx 2 hours, until fudge is hard and ready to cut.  When the fudge is ready, loosen the foil edges and lift from the pan.  Using a sharp knife, slice into desired squares and serve. 

Fudge should be kept wrapped tightly in plastic and kept in cool temperatures.  Although if you’re anything like me, there won’t be much time for saving.  Just devouring.