{The Love of My Life: Espresso Brookies}

So there I was, spacing out in class... like usual, thinking about food and practically drooling....another daily occurrence. What would I bring to the volleyball banquet tonight? I was thinking just brownies or maybe those yummy snowball cookies. I asked my friend sitting beside me. "Oh! Oh! Oh! What about those chocolaty cookies your brought to lunch last year and the whole table gobbled them up so quick. Remember all the people crowded around the table?" She said laughing. The french teacher shot us some looks, so we shut up. Of coarse! Why didn't I think of those Brookies sooner! The best cooking, oh my goodness everyone loves them! I still get people asking me for the recipe and the last time I made them was last year. It was definitely time to get out the chocolate!

~

 Chocolaty pit of heaven..<3

Chocolate Espresso Cookies

{yielding around 3 dozen cookies}

2⅔ cups (around 16 oz.) bittersweet chocolate, chopped

4 tablespoons of butter, softened

4 eggs                                 

1⅓ cups of granulated sugar

1 teaspoon vanilla extract

½ cup of all-purpose flour

½ teaspoon baking powder

1 tablespoon espresso

1 cup semisweet or bittersweet chocolate chips

Preheat oven to 350°. Line two baking sheets with parchment paper.

Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms. While chocolate and butter are melting, combine eggs, vanilla, and sugar in a large bowl and set aside.

Whisk together flour, baking powder, and espresso. Beat chocolate and butter into the egg mixture until well combined. Gradually beat in flour, baking powder, and espresso until a smooth batter forms. Stir in chocolate chips.

Drop tablespoons of batter (I used a big ice cream scooper but filled it only half way) on to your parchment paper–lined cookie sheet. Give them a little space, because they will spread out a bit. Bake for 8–10 minutes, or until they’re firm on the outside.

(Note: Your batter will probably be slightly runny, but you can still easily scoop it up. I've found that if you leave it out for 15 minutes or so it gets a lot thicker; a good consistency)

 If you cook then too long (11-13 minutes) they will be hard :( and lose their chewyness (the best part!)

 Crispy edges, gooey inside, crackley melt-in-your-mouth top. What more could you ask for?

Bon Appetit!

Pumpkin Woopie Pies

Does anyone know how "woopie" is really spelled? I sure don't. I mean, it could be woopy or woopie or maybe to be dramatic WOOPIE. Who knows... Anyway, I had never ever had a woopie pie until I saw a picture, and had to make them for Halloween. Of coarse they were AMAZING. Advice: DOUBLE THE RECIPE. Believe me, you'll be glad. :)
Everyone will love these sticky, soft, tasty cookies filled with Maple Cinnamon Frosting. Yum.


Pumpkin Whoopie Pies w/ Maple Cinnamon Cream Cheese Frosting
Makes 8-12

Ingredients:
1.5 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1/2 tbsp ground cloves
1 cup firmly packed brown sugar
1/2 cup vegetable or canola oil
1.5 cups pumpkin puree
1 large egg
1/2 tsp vanilla extract

Method:
1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves.

3. In another large bowl (I used my Kitchen Aid), whisk together brown sugar and oil until well combined. Mix in the pumpkin puree. Add eggs and vanilla - whisk until fully incorporated. After that, sprinkle flour mixture over pumpkin mixture and whisk again till everything comes together.
4. Using tablespoons (or small ice cream scoop), drop heaping tbsps of dough into prepared baking sheets, about 1 inch apart.5. Transfer to oven and bake around 10 mins , until these cakey cookies are just starting to crack on top, and toothpick inserted into the center of each comes out clean. Let cool completely on pan.

Frosting:
2.5 cups (or so)  powdered sugar
1/4 cup unsalted butter, room temp
4 oz cream cheese, room temp (You can easily take out, I did)
2 tbsp maple syrup
1/2 tsp vanilla
1/4 tsp ground cinnamon (Or more if your like me!)

In the bowl of an electric mixer fitted with a paddle attachment, beat butter until smooth. Add cream cheese and beat again. Add powdered sugar, maple syrup, cinnamon and vanilla, then beat until well combined. Add more sugar to desired thickness.

To assemble: Turn half the cooled cookies upside down. Pipe about a tbsp of the frosting onto that half (I used plastic bag with hole in one end, worked wonderfully!) . Place another cookie, flat side down, on top of the filling. Press down slightly so that frosting spreads to the edge of the cookie. Refrigerate the whoopie pies for about 30 mins before serving.


Vwa LA! Ooooh la laaa <3

~THE BEST COMBINATION~

After seeing this cake in a Bon Appetit Magazine, I couldnt resist! It's the most beautiful cake I've ever seen! Try this Bon Appetit Recipe!!:) yummmmmers<3


Chocolate Rasberry Layer Cake

Ingredients

Cake

• Nonstick vegetable oil spray
• 2 cups unbleached all purpose flour
• 1 3/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup water
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 3 large eggs

Chocolate ganache and raspberry topping

• 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped (I used semisweet chocolate chips)
• 2 1/4 cups heavy whipping cream
• 6 tablespoons seedless raspberry jam, stirred to loosen, divided
• 2 6-ounce containers fresh raspberries
• Powdered sugar a picture-perfect dessert. First, a thin layer of ganache is spread over the cake and chilled briefly to set (this is called a crumb coat). Another layer of ganache is then poured over the cake, which gives the treat a smooth finish.

Preparation

Cake

• Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).
• Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks. DO AHEAD Can be made 1 day ahead. Cover cakes in pans and let stand at room temperature.

Chocolate ganache and raspberry topping

• Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.
• Place rack inside rimmed baking sheet. Carefully run knife around pan edges to release cakes. Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. DO AHEAD Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.
• Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.

My very own, Coconut Cream Pie

Crust

• 1 Packet of graham crackers

• 6 tablespoons of butter or margarine (melted)

• 1 or 2 tablespoons of unsweetened cocoa powder


Filling

• 1/2 cup sugar

• 2 large eggs

• 1 large egg yolk (keep white)

• 3 tablespoons all purpose flour

• 1 1/2 cups light coconut milk

• 1 3/4 cups sweetened flaked coconut

• 1 teaspoon vanilla extract


Topping

• 5 egg whites (plus one from filling)

• ½ cup of suger

• ½ teaspoon cream of tarter (optional)

• Coconut flakes, for garnish


Directions

For crust:

Preheat oven to 375 degrees. Crush graham crackers in package. Mix graham crackers and cocoa in your 9 inch pie dish. Pour butter over mixture and mix all together with hands. Spread crust out with fingers until totally coating pan and up the sides. Bake for about 10 minutes.

For filling:

Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring coconut milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to the same saucepan and cook until pudding thickens and boils, stirring constantly, about 5 minutes. Remove from heat. Mix in vanilla. Transfer pudding to medium bowl and press plastic wrap directly onto surface to prevent formation of skin. Chill until almost cool (can be kept in fridge longer if needed). Transfer filling to crust.

For meringue:

Put oven on broil. Whip egg whites until peaks form. Add cream of tarter. Gradually add sugar while whisking. Whisk on high speed until stiff peaks form. Add meringue on top of pudding and smooth out. With a fork, lightly tap surface to make peaks stand. Sprinkle coconut over. Put pie under broil, and watch very carefully. Leave in until tops of peaks brown, about 2 minutes. Let pie cool 5 minutes then dig in!

Oatmeal Raisin Cookies

This recipe, which is already light, didn't need too much ajustment. I did though, substitute half of the white flour for whole wheat. It's a simply change that you can't even taste, yet it makes these yummy treats healthier! I also thought they needed some cinnamon for a more savory taste! :)
~Cook Carlson


 

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/3 cup butter, softened

1 teaspoon vanilla extract

1/8 teaspoon salt

1 teaspoon cinnamon

1 large egg

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 cup regular oats

1/2 cup raisins

Cooking spray

Preparation

Preheat oven to 350°.

Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.

Nutritional Information

Calories:101 (28% from fat)

Fat:3.1g (sat 1.7g,mono 0.9g,poly 0.2g)

Protein:1.5g

Carbohydrate:17.3g

Fiber:0.6g

Cholesterol:16mg

Iron:0.6mg

Sodium:43mg

Calcium:10mg

Cooking Light, OCTOBER 1999