Chocolate chip cookie dough Cupcakes

Are you ready for one of the most indulgent desserts I’ve ever made?   If so, you are really lucky to have found these cupcakes.  Not only to they have a cookie dough flavored cake – they are filled with cookie dough and topped with cookie dough frosting.  And if you have the motivation – you can even top these with their own mini chocolate chip cookie.  I ran of of time for that addition – but really these didn’t need it – they are really decadent enough.  But feel free to go over the top.

I loved how easy it was to pipe the frosting – must be the addition of flour.  It is strange to have flour in a frosting – but that and the brown sugar are what really bring out the cookie dough taste (and maybe the massive amounts of butter too – but how is really thinking about that).

I made these for my husband to share with some clients – but not without trying one for myself.  Which is really the reason I made cupcakes so often – so I can try them before I give them away and no one will ever know.  And after I finished eating it I gave strict instructions to not bring any of these back home – they are too good not to eat and my figure cannot handle eating two of these.  Now go make these – but try to have the willpower to only eat one! ha!

Ingredients

For the cupcakes:

• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips

For the filling:

• 4 Tbsp. unsalted butter, at room temperature
• 6 Tbsp. light brown sugar, packed
• 1 cup plus 2 Tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• 1 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips

For the frosting:

• 3 sticks unsalted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 3 1/2 cups confectioners’ sugar
• 1 cup all-purpose flour
• 3/4 tsp. salt
• 3 Tbsp. milk
• 3 tsp. vanilla extract

For decoration:

• Tiny chocolate chip cookies (optional)
• Mini chocolate chips

Directions

To make the cupcakes: 

1. Preheat the oven to 350° F.

2. Line two cupcake pans with paper liners (24 total). 

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes. 

4. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

5. Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Whisk together to blend. 

6. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

7. Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling:

1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

2. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a spoonful of the chilled cookie dough mixture.

To make the frosting:

1. Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. 

2. Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

3. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration, if desired.

Source: Annie’s Eats

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Almost no-knead bread

I have no idea what took me so long to make this recipe.  I remember flagging it in an old Cook’s Illustrated magazine and I’ve seen it made on countless blogs.   The name itself is so appealing – bread with almost no kneading – how can that possibly work?   Well, I assure you that it did – and it was super easy. 

The recipe calls for lager-style beer – and luckily my husband had just bought a variety of different beers and one happened to be a lager.  It worked out great for him – since he got to drink the rest of the bottle.  Typical bread recipes do not call for beer – so I’m guessing that is why this works with very little yeast and almost no kneading.  But you do have to let it sit out overnight (or at least 8 hours) – so plan ahead!

The bread had a really nice crisp crust and soft, doughy interior.  I can’t wait to make this one again!

Ingredients

• 2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
• 1 cup whole wheat flour (5 ounces)
• 1/4 tsp. instant yeast
• 1 1/2 tsp. table salt
• 2 Tbsp. honey
• 3/4 cup plus 2 Tbsp. water, at room temperature
• 1/4 cup plus 2 Tbsp. mild-flavored lager-style beer
• 1 Tbsp. white vinegar

Directions

1. Whisk flours, yeast, and salt in large bowl.

2. Stir honey into water, then add water, beer, and vinegar to the dry ingredients.

3. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

4. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.

5. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

6. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.

7. Lightly flour top of dough and, using razor blade or sharp knife, make an X –shaped 1/2-inch-deep slit along top of dough.

8. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven.

9. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Source: Cook’s Illustrated

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Daring Bakers: Yeasted Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I was completely pre-occupied this month and almost forgot to make this months challenge.  Luckily, this recipe was made entirely out of staples that I always have on hand – so it was easy to whip up at the last minute.  I’ve never made a sweet yeasted dough – so I was excited to try it.  The dough itself was really smooth and easy to roll out. 

It is filled with a simple egg white meringue and topped with cinnamon, sugar, walnuts and chocolate chips. 

The dough then gets rolled into a wreath and allowed to rise again.

Once ready to bake it is topped with egg wash and slit open.

The finished product is golden brown and delicious.  The dough is not at all overly sweet and the walnuts add a nice crunch.   The chocolate chips make this more like a dessert than a breakfast – but I could eat this any time of the day and be completely satisfied!

Don’t forget to check out the Daring Bakers blogroll to see how everyone else's coffee cakes turned out!  YUM!

Ingredients

For the yeast coffee cake dough:

• 2 cups all-purpose flour
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1 1/8 tsp. instant yeast
• 1/4 cup plus 2 Tbsp. milk
• 2 Tbsp. water
• 1/4 cup unsalted butter
• 1 large egg, at room temperature

For the meringue:

• 2 large egg whites, at room temperature
• 1/8 tsp. salt
• 1/2 tsp. vanilla
• 1/4 cup sugar

For the filling:

• 1/2 cup chopped pecans or walnuts
• 1 Tbsp. granulated sugar
• 1/4 tsp. ground cinnamon
• 1/2 cup semisweet chocolate chips

egg wash (leftover egg yolks & water)

powdered sugar or cocoa powder for dusting (optional)

Directions

Prepare the dough:

1. In the mixing bowl for a stand mixer, combine 3/4 cup of the flour, the sugar, salt and yeast.

2. In a small saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

3. With the mixer on low speed fitted with the paddle attachment, gradually add the warm liquid to the flour/yeast mixture, beating until well blended.  Increase mixer speed to medium and beat 2 minutes.

4. Add the egg and 1/2 cup flour and beat for 2 more minutes.

5. Add the remaining 3/4 cup flour and switch to the dough hook. Knead the dough over medium speed for 5-6 minutes. 

6. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let rise until double in bulk, 45 – 60 minutes.

Prepare your fillings:

1. In a small bowl, combine the cinnamon, sugar, nuts and chocolate chips, set aside.

2. In a clean mixing bowl fitted with the whisk attachment, beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the 1/4 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble and bake the Coffee Cake:

1. Line a baking sheets with parchment paper or a silpat.

2. On a lightly floured surface or a pastry mat, roll out the dough into a 20 x 10-inch rectangle. Spread the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle the your filling evenly over the meringue.

3. Roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal.

4. Carefully transfer the filled log to the baking sheet, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

5. Cover with plastic wrap and allow to rise for 45 minutes.

6. Using kitchen scissors or a sharp knife, make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

7. Preheat the oven to 350°F.

8. Brush the top of the coffee cake with the egg wash.

9. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

10. Remove from the oven and allow to cool on baking sheet for 10 minutes.  Then carefully remove to a cooling rack to cool completely.

11. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar and cocoa powder, if desired. This best eaten fresh, the same day or the next day.

Source: Jamie of Life’s a Feast – The Daring Bakers March 2011 challenge

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Weeknight Bolognese

I love a recipe that specifically calls out being easy for a weeknight.  And I love a good Bolognese sauce – and my favorite still is this summer vegetable bolognese (although its really not ‘true’ bolognese).  True Bolognese would be simmering for hours on the stove – and who really has time during the week for that.  Actually who has time on the weekend for that either? 

My favorite part of this recipe is that it calls for red wine – and when a recipe calls for red wine, it means you get to enjoy the rest of the bottle during dinner – on a weeknight too!  I hope you are convinced to try this!

Ingredients

• 1 lb. ground beef (or turkey or chicken)
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1 1/4 cups dry red wine, divided
• 1 (28-oz.) can crushed tomatoes
• 2 Tbsp. tomato paste
• kosher salt and ground black pepper
• 3/4 lb. dried pasta
• 1/4 tsp. ground nutmeg
• 1/4 cup chopped fresh basil leaves, lightly packed
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving

Directions

1. Add the beef to a large skillet over medium-high heat.  Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink. 

2. Stir in the garlic, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.

3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. 

4. Add the tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper, stirring until combined.  Bring to a boil, lower heat, and simmer 10-15 minutes.

5. Meanwhile, bring a large pot of salted water to boil.  Add the pasta and cook until al dente according to package directions.  Drain and set aside.

6. As the pasta cooks, finish the sauce.  Add the nutmeg, basil, cream, and remaining 1/4 cup wine.  Simmer for 8 to 10 minutes, stirring occasionally until thickened. 

7. Add the sauce to the pasta, along with the Parmesan cheese, and toss well.  Serve hot and pass additional Parmesan at the table.

Source: Ina Garten, How Easy is That? as seen on Pink Parsley

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Crockpot brownies

I know what you are thinking – why in the world would you make brownies in the crockpot when you can make them in the oven much quicker?   Well, I’m not entirely sure I have a good answer other than these are an option if you are somewhere that doesn’t have an oven and you really need to make brownies.  

I’m not exactly sure why I had to try this recipe, since my oven was in fine working order, but I was really intrigued at how it would turn out.  

Actually, they were quite delicious – crunchy around the outside and gooey in the center.   They tasted best the next day with a nice 15 second warm up in the microwave. 

Ingredients

• nonstick cooking spray
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 tsp. baking powder
• 1/2 tsp. coarse salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 8 ounces bittersweet chocolate, chopped or chips
• 1 cup sugar
• 3 large eggs, lightly beaten
• 1 cup walnuts, chopped
• 1 cup semisweet chocolate chips

Directions

1. Lightly coat a 5 quart slow cooker with cooking spray.  Line bottom with parchment paper and lightly coat with spray. 

2. In a small bowl, whisk together flour, cocoa, baking powder and salt.

3. Place butter and bittersweet chocolate in a medium sized microwave safe bowl.  Microwave on high in 30 second increments, stirring between each, until chocolate is melted. 

4. Add sugar to the chocolate mixture and stir to combine.  Stir in eggs.  Add flour mixture, walnuts and semisweet chips, stir until just moistened.

5. Transfer to slow cooker and cook on low for 3 1/2 hours.  Uncover and cook for 30 minutes.   Remove slow cooker insert when done cooking and allow to cool in slow cooker for about 2 hours.   Turn out onto a wire rack to cool completely. 

Source: Everyday Food, March 2011

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