Wednesday, August 5, 2015

Easy Chewy Chocolate Chips Cookies

This is an extremely easy to make chewy chocolate chips cookies, and it's really yummy. My family and I love it so much. I have been baking this recipe a few times and each time I made at least 5 times the original recipe! LOL My fussy Ian kept requesting me to make the same cookies again and again that I had to say no in several occasions as it's not a good thing to always eat cookies :)


 
 
The original recipe calls it 1 Minute Microwave Eggless Chocolate Chips Cookies in A Mug by Eugenie Kitchen. Instead of microwave, I used oven to bake. See, I made them so big haha..
 


 Firm on the outside, soft and chewy on the inside. Yum!
 
 
 
The recipe below is triple the original, which I usually follow...
 
What you need:
 
3 tbsp melted unsalted butter
6 tbsp light brown sugar
1/2 tsp vanilla extract
1/4 tsp salt
6 tsp fresh milk
9 tbsp all purpose flour
6 tbsp semi sweet chocolate chips
1/2 tsp baking powder (I added)
 
Method:
  1. Preheat oven at 180degC. Line a baking sheet
  2. Mix butter and sugar with a whisk in a bowl. Add in brown sugar, vanilla, salt and milk, mix well
  3. Sieve flour and baking powder, and add into the mixture, gently fold in
  4. Fold in chocolate chips
  5. Scoop dough and drop onto the lined baking sheet (about 1/8cup each)
  6. Bake for about 25mins til the edges browned and the centre is dry to the touch
  7. Transfer to cooling rack and keep in an airtight container once completely cooled
 
 
 
This post is linked to the event Little Thumbs Up (August 2015: Brown Sugar & Molasses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Bakericious


Saturday, August 1, 2015

Bake Along #83 Devil's Food Cupcakes With Chocolate Frosting

This is the third devil's food cake recipe I made, but the first time I made it into cupcakes
This is the cake that is difficult to resist, at least in my chocoholic family, regardless of the name
I don't know why and have not done any research either, why the name. I mean, is it because devil likes chocolate cake, or what? LOL
Anyway, name aside, we enjoyed every bite of this rich, moist and chocolaty indulgence :)


 
 
These wonderful cuppies are not overly sweet, even when eaten with the frosting. Love it :)

 
 
Recipe is from the book Bon Appetit by Barbara Fairchild
 
What you need:
 
1/2 cup unsweetened cocoa powder (I used Valrhona)
2 oz milk chocolate, chopped (I used a combination of Cadbury 70% dark chocolate and Hersheys semi sweet chocolate chips - since that's all I had in my pantry LOL)
1/2 cup boiling water
1/2 cup buttermilk (I used plain yoghurt)
1 cup cake flour
3/4 tsp baking soda (I used 1 tsp double acting baking powder)
1/2 tsp salt
2/3 cup dark brown sugar
1/2 cup canola oil (I used rice bran)
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
 
For the frosting:
4 oz semi sweet or bitter sweet chocolate, chopped
2 oz milk chocolate, chopped
(I used 6 oz Hersheys semi sweet chocolate chips)
2 tbsp whipping cream
1/2 cup sour cream (I used plain yoghurt)
1 tsp vanilla extract
1/4 cup icing sugar
 
Method:
  1. Preheat oven to 180degC. Line muffin pan with liners (I got 14 cupcakes)
  2. Combine cocoa powder and both chocolates in a bowl. Pour in boiling water and whisk til smooth. Add in yoghurt and stir til well mixed
  3. Whisk flour, baking powder and salt in another bowl, set aside
  4. In another bowl, beat both sugars, eggs, oil and vanilla til light and fluffy, about 2-3mins over high speed
  5. Beat in flour mixture, alternating with chocolate mixture, ending with the flour
  6. Scoop in each muffin liner about 3/4 full and bake for 15-20mins til skewer comes out clean
  7. Cool in the pans on cooling rack for 10mins and then transfer cupcakes to cooling rack, cool completely
  8. To make the frosting, Stir chocolate and cream also butter over saucepan of simmering water til melted and smooth. Remove from heat and add in yoghurt, vanilla and icing sugar. Mix well
  9. Pipe or spread over the completely cooled cupcakes



 

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