Cookies

Chocolate Chunk Cookies

Chocolate Chip Cookies

Is being a chocoholic a thing? If so, I think I am one. In fact, I’m pretty sure I am. I always reach for a bite of chocolate after lunch or dinner, and can’t stop thinking about it until I get one. My latest chocolate-y favorite is a chocolate chip cookie. They are a classic for a reason. Everyone has their go-to recipe and this one is mine. The cookies are soft on the inside with a slight crunch on the outside. And with chocolate chips in every bite…perfection. This recipe yields nice and thick cookies. I like to use an electric mixer to make these, but you could certainly mix the dough by hand. It is a thicker dough, so you’d likely need to put some muscle into it. But it’s totally doable. Happy Baking!

The Cookies:
3/4 c unsalted butter, softened to room temperature
3/4 c brown sugar, packed
1/4 c white sugar
1 large egg, room temperature
2 tsp. vanilla extract
2 c all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp salt (optional)
1 c. semi-sweet chocolate chips
1 c bittersweet or dark chocolate chunks

  1. In a mixing bowl, cream together butter, brown sugar and white sugar until well combined. Then add egg and vanilla, mix dough together until combined.
  2. Next, add flour, cornstarch, baking soda and salt. Mix together once all dry ingredients are in the bowl, scraping down the sides as needed.
  3. Once dough is well combined, add chocolate chips and chocolate chunks. For the chocolate chunks, you can substitute a chocolate baking bar cut into smaller pieces. Mix dough together to spread out chocolate pieces.
  4. Refrigerate dough for at least 2 hours.
  5. Preheat oven to 350 degrees F. Once dough is chilled, form balls of dough about 1/4 cup each making the balls tall rather than short. Place on a cookie sheet or on a silicone baking mat on a cookie sheet.
  6. Bake cookies for 12-15 min until centers are mostly cooked and edges are brown.
  7. Once cookies are done, let them sit on the baking sheet to cool for a few minutes then transfer them to a wire rack.
  8. Cookies stay fresh for up to 5 days in an air tight container. Or freeze them for when you have that chocolate craving!

Enjoy!

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Cakes

Chocolate Bundt Cake with Mocha Buttercream Frosting

img_0627.jpgWhen I’m short on time, but want to bring something homemade, this Chocolate Bundt Cake with Mocha Buttercream Frosting is perfect. This cake looks so fancy and is super easy to make.  The cake has only 5 ingredients, one of them being a box mix, but you can’t even tell. This cake whips up in no time at all, looks fabulous and tastes delicious. Oh did I mention it has coconut, pecans and chocolate chips in the cake. It’s basically amazing.

The Cake:

1 (18.5oz) chocolate cake mix
1 can prepared coconut pecan frosting
¾ c. vegetable or canola oil
4 large eggs
1 cup semi-sweet chocolate chips

  1. Preheat oven to 325 degrees F.
  2. Grease and flour bundt pan.
  3. In a mixing bowl, add all ingredients. Mix until ingredients are well combined.
  4. Bake 1 hour or until toothpick comes out clean.
  5. Let cool completely before removing from pan.

The Mocha Buttercream Frosting:

4 T butter, room temperature
3 cups powdered sugar, sifted
¼ cup unsweetened cocoa powder, sifted
2-3 T drip coffee
½ tsp. vanilla extract

  1. Using an electric mixer, beat butter on medium until creamy and lightened in color, about 2-3 minutes.
  2. To the butter, add powdered sugar, cocoa powder, vanilla and 2 T of coffee. Beat until well combined.
  3. If frosting is too thick, add an additional tablespoon of coffee.
  4. Drizzle over cooled cake.

Let me know how you like it in the comments below!

Cupcakes

Coconut Cupcakes

Coconut CupcakesCoconut is one of those foods like cilantro or avocado, most people either love it or hate it. My husband loves it, like really loves it, luckily, I do too. For his birthday this year, he requested coconut cupcakes. And so began my search for a moist and delicious coconut cupcake recipe. I wanted it to have the perfect balance of coconut flavor and sweet. I believe this recipe achieves that balance. Brown sugar gives it depth; full fat coconut milk and a splash of coconut extract extract give it the perfect coconut flavor and texture. Top it off with coconut buttercream frosting and toasted coconut and you have the perfect coconut cupcake…YUM!

The Cupcakes:

1/2 c butter, melted
3/4 c brown sugar, packed
1/4 c white sugar
1 egg, room temperature
1 tsp coconut extract
1 tsp vanilla extract
1 2/3 c flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup coconut milk, full fat (canned type is best for this)

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine butter, brown sugar and white sugar.
  3. Then add egg, coconut extract and vanilla extract. Beat until combined.
  4. In a small separate bowl, combine dry ingredients: flour, baking powder, baking soda and salt.
  5. Alternate adding coconut milk and dry ingredients to mixing bowl in three additions each. Do not over mix.
  6. Fill cupcake liners 2/3-3/4 full.
  7. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.

The Frosting:

1/2 c unsalted butter, softened to room temperature
2-3 c powdered sugar
2-3 T coconut milk
2 tsp vanilla extract
1/2 tsp coconut extract
1/2 cup flaked coconut, toasted

  1. In a mixing bowl, beat butter until it lightens in color, 2-3 minutes.
  2. Then add 2 cups of powdered sugar, 2 T coconut milk, vanilla and coconut extracts.
  3. If frosting is too thin, add more powdered sugar, if it’s too thick, add more coconut milk.
  4. Top cupcakes with frosting and then roll in toasted coconut to finish.

Enjoy!

Cupcakes

Grandma’s Chocolate Cupcakes

IMG_6898Some of my fondest memories of my Grandma happened in her kitchen. It was a 1970’s style with yellow and brown mosaic flooring, pea green walls and light wood cabinets. But that is where the magic happened. My Grandma was an amazing woman. She was a virtuoso in the kitchen and had a green thumb in the garden. She was full of unconditional love and poured that love into the things she made. I think it was her secret ingredient. She always offered food to whoever was in her home and we knew if she made it, it’d be delicious. Almost every time we went to Grandma’s, we were greeted at the front door by the smell of freshly baked bread, homemade applesauce, oatmeal raisin cookies, chocolate cupcakes, or some other delicious aroma.

Grandma’s Chocolate Cupcakes were her specialty. They keep well in the freezer, so they were almost always in the house. They have a perfect balance of chocolate-y goodness without being too sweet. The recipe can be made into a 9×9 cake or 12 cupcakes. The sour cream or yogurt added to this recipe make the cupcakes perfectly moist without being too crumbly. You can omit the sour cream/yogurt, but they will be a little more crumbly. I prefer to use low fat yogurt, but really I just use what I have on-hand. She always made them with either chocolate chips or with frosting, but rarely with both. I like to make them with both. This recipe can be made with a mixer or without.

The Cupcakes:

3/4 cup white sugar
7 1/2 Tablespoons cocoa powder
6 Tablespoons oil
1 teaspoon vanilla
1 egg
1/3 cup sour cream or plain or vanilla low fat or full fat yogurt, (See Note below for dairy free option.)
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
7/8 cup cold water* (see directions)
1 tsp apple cider vinegar, (white vinegar works too)
1/2 cup walnuts or other nuts (optional)
1 cup chocolate chips (optional)

  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, combine sugar, cocoa, oil, and vanilla and egg. Mix until combined.
  3. In a sifter, combine flour, soda and salt. Sift, adding dry ingredients to sugar mixture. Stir to incorporate. (Sifting is optional but definitely makes the cupcakes better.)
  4. *In a liquid measuring cup, first add 1 tsp. vinegar then fill to the 7/8 line with cold water.
  5. Add vinegar water to mixing bowl and stir to incorporate. This is where a stand mixer comes in handy. But be sure the beaters aren’t turned up too high or you’ll have chocolate-y water splatters everywhere.
  6. Add in nuts and/or chocolate chips. Stir to combine.
  7. Pour into a greased 9×9 pan or 12 cupcake lined pan.
  8. Bake at 350 degrees for 20 minutes.

Note: For a Dairy-Free option, use 1/3 cup applesauce in place of the sour cream or yogurt. It will yield a slightly more crumbly cupcake, but is still delicious!