Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

12/12/14

Chewy Chocolate Ginger Cookies





To finish out our week of cookiescookiescookies, I've partnered with the Harmons bloggers to present a Christmas cookie post! We gathered a while back to share holiday cookie recipes and have a little tasting party. It was a sweet afternoon of sugar and spice.




Have you ever made a macaron cookie? My friend Caroline is an expert at macaron making.  Her Pumpkin French Macaron Cookies are amazing! Such a fun addition to your holiday cookie platter.
And the flavors! They taste just like the holidays.





Becky, from Vintage Mixer made Frosted Honey Christmas Cookies. They reminded me of a recipe that would have been passed through a family, hand written on a 3x5 card, and tucked away in a recipe box!  I loved the way Becky piped the frosting on this simple and not overly sweet cookie.



Jesseca at One Sweet Appetite was on Channel 4 News in SLC recently, and shared her recipe for these oh-so-darling Melted Snowmen Cookies. Wouldn't your kids love these? They're almost too cute to eat.


The Harmons bakers shared their recipe for Peppermint Ganache Cookies. If you're a peppermint lover, make sure to check out this recipe! Also,  if you are looking for a special ingredient for your holiday baking and can't find it, the amazingly helpful employees at Harmons will special order it for you.

For my contribution to our cookie-fest, and to end our week of Christmas cookie posts, I baked up a ginger cookie with a special twist.
The best kind of twist.
C H O C O L A T E !
What could be more wonderful than a Chewy Chocolate Ginger Cookie? This recipe comes together in just a few minutes and is what I call a pantry-ready cookie, meaning most of the items for this cookie are probably already in your pantry. Or in your mom's pantry.
My family is officially addicted to ginger and chocolate.


photo credit Caroline Drake

Chewy Chocolate Ginger Cookies
A Bountiful Kitchen
print recipe

1/2 cup canola or vegetable oil
3/4 cup butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
1/2 cup unsweetened powdered chocolate
3 3/4 cups all purpose flour
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
sugar, granulated or powdered for coating cookies

Place butter, oil, sugar, egg, molasses and unsweetened cocoa in a large bowl and beat together until blended well.
Mix remaining dry ingredients into wet ingredients, if using a mixer, this should be done on low speed and take about 10-15 seconds.
Form dough into balls using a 2 inch scoop. Roll in granulated sugar. Place on ungreased cookie sheet.  Crowd cookies together on one cookie sheet and place in fridge for about 30 minutes.
Preheat oven to 350 degrees.
Place cookies on cookies sheets (about 6-8 per sheet) , and slightly flatten with palm of hand. Bake for about 8 minutes or until set. The cookies will flatten as they cool. Sprinkle with additional sugar after removing from oven.


10/21/14

Great Harvest Pumpkin Chocolate Chip Bread





I'm not usually a fan of  store bought pumpkin bread. It always tastes like a mix (because it probably is) or it is: too airy, too dry, too much like a cake. The one exception is Great Harvest Pumpkin Bread. If you've ever eaten a slice, you know that Great Harvest makes a killer loaf of pumpkin bread! I decided it was time to recreate their recipe at home.  I compared the ingredient list on the GH package to recipes online that claimed to be GH copycats. Hmmmm.  A lot of those recipes included ingredients not on the Great Harvest ingredients list. Ingredients like: honey, brown sugar, wheat flour.  All good guesses, but not accurate if you're trying to recreate the bakery version...





After several test batches, and experimenting with different temperatures of baking, amounts of flour, spices, pumpkin, and eggs,  I think I've finally nailed it.
This bread is lightly spiced, super moist, dense, and has a rich pumpkin flavor.  At over $9 a loaf (in SLC locations),  you'll be saving a few dollars and your house will smell great too!
Happy baking.



Great Harvest Pumpkin Chocolate Chip Bread
A Bountiful Kitchen
print recipe

4  large eggs
2 cups granulated sugar
1 1/4  cups vegetable or canola oil
1-15 oz can Libby's pumpkin (not pumpkin pie filling)
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups semi sweet chocolate chips


Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute. Add sugar beat again for 1 minute. Add the oil, pumpkin and vanilla. Beat until all ingredients are incorporated.
Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove and cool completely.
Yields 2-3 loaves, depending on size of pans used*


Tips:
-I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan and bottom (on top of the paper liner) generously with cooking spray.
-I bake in  4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan.  This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set.





9/30/14

Old Fashioned Coca Cola Cake







Is there anything better than a cake that tastes like a slice of your childhood?  This recipe is an updated version of a classic favorite, made into a layer cake to dress it up a bit. The combo of Coke and buttermilk in the batter turns out a light, tender cake that stays moist for days.




I don't know about you, but I love homemade chocolate cake with chocolate frosting and pecans on top.   Pour me a glass of cold milk and I'm a happy girl.





Old Fashioned Coca Cola Cake
A Bountiful Kitchen

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter, room temperature
1 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon vanilla
2 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 cup mini marshmallows
1 1/2 cups chopped nuts, I used pecans
Frosting (below)

Preheat oven to 350 degrees and place rack in middle of oven.
Mix Coke and buttermilk together in a measuring cup, set aside.
In a large mixing bowl, beat butter and sugars together until creamy. Add eggs and vanilla. Add the dry ingredients all at once. Mix and add the coke mixture all at once. Fold in the marshmallows.
Spoon mixture into two greased and lined 9 inch cake pans or one greased 9x13 cake pan.
Bake 30-35 minutes for layer cake and about 35-40 minutes for 9x13. Cake is done when a few moist crumbs are attached to a toothpick.
Remove from oven and if using layer pans, run a butter knife around edges and invert onto a rack to cool, placing the parchment side down so it won't stick to the rack. Make sure to peel parchment paper off before frosting cakes.
Cool completely.

Frosting:
3/4 cup butter, room temperature
4-5 cups powdered sugar
1/2 cup unsweetened cocoa
pinch of salt
1 teaspoon vanilla
1/4 cup coke
2-3 tablespoons milk or cream as needed

Mix the butter in a bowl with powdered sugar and cocoa. Add salt, vanilla and coke. Beat until creamy. Add milk until desired spreading consistency.
Place cake on a platter. Spread 1/3 of frosting on layer. Top with other layer. Spread frosting on top and sides. Place chopped nuts on top of cake.
Serves 12

Tips:
-This cake is very tender, or falls apart easily because it is so moist. Be careful to not over bake. The first time I experimented with this recipe, it came out dry. I think I baked it for 40-45 minutes. I found that about 35 minutes worked perfect in my oven.
-The cake will come out with little indents where the marshmallows have melted and sunken into the batter. No worries. The frosting will fill in the indents.
-You may add up to another cup of marshmallows to the cake batter if you wish. Only use fresh marshmallows.
-Don't use Diet Coke. Or I'll have to come hurt you.







8/18/14

Tried and True Chocolate Chip Cookies (2014)



School starts up next week in our community. Is there anything better after a long day at school than a melt-in-your-mouth homemade chocolate chip cookie?
If you've ever made chocolate chip cookies, you've probably had a baking failure. Am I right?
Today, we are going to solve that problem. Once and for all.
NO MORE CHOCOLATE CHIP PANCAKE COOKIES.  Ever again.




In 2010, after months of testing methods and ingredient combinations for baking chocolate chip cookies, I came up with a recipe that works.  Every. Single. Time.
Since then, I've continued to update, simplify and improve this recipe. For the original recipe, with step by step photos, check out  this post.  This recipe is a one bowl, 20 minute (start to finish)  success.




I've made these cookies a few hundred times. Everyone- from young neighbor kids to folks in nursing homes love these cookies.
I know you're going to love them too.
Happy Baking!






ABK's Tried and True Chocolate Chip Cookies (updated 8/2014)
A Bountiful Kitchen (adapted from Nestle Toll House Cookie recipe)
print recipe

1 cup (2 sticks) butter, softened *
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
2 3/4 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon salt ( I prefer coarse salt)
2 cups  or 1 (12-oz. pkg.) chocolate chips

Preheat oven to 375° F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).  After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). Add eggs, beating just until incorporated and smooth.  Never turn the beaters on high. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together.  Do not over mix.  Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet. Flatten slightly with the palm of your hand.
If using convection, bake for 7-10 minutes until golden brown. If using regular oven, bake at 375 for 10-12 minutes. Cookies should be slightly golden and the cookie should not be wet on top.
Cool on baking sheets completely.
Yield 18 large cookies.

Tips:
(or my mini-epistle on cc cookie making and baking)
-Only use butter. Unsalted is best. The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 20 seconds.
-*Our altitude is about 4,400 ft. So, I use about 2 3/4 cups flour total. The original Toll House recipe calls for 2 1/4 cups. If you are at sea level, you will probably need less flour than the 2 3/4 cup.
-Don't over beat the butter-sugar mixture, or the batter will become too soft, and your cookies will not be beautiful and puffy. They will resemble pancakes. 
-Don't sift the flour.
-There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!
-I think two of the biggest mistakes made while baking cookies are:
1-Over mixing. This will cause the batter have too much air incorporated, producing a fluffy, instead of a chewy cookie.
2- Over bakingUnder baking is good! Not under baked to the point the cookie is wet and doughy, but just until the top sets, and the dough looks like it has a bit of a crust.
-Chocolate chips - For semi sweet,  I use Nestle Semi Sweet chips. You can't go wrong here. But for Milk Chocolate, we prefer Guittard . The chips are called Maxi Chips and are sold in a silver colored bag.
-If the cookie spreads too much, or the edges are not even, I take a small spatula and push the edges inward to create a cookie that is round. This has to be done immediately after removing from the oven. 
- High Altitude info: Not recommended-directions on Nestle Choc Chip package for high altitude- I have tried this variation, and don't like the result. The cookies aren't quite sweet enough, and have a crispy more cake like texture. Here are the directions on the package: (again I do NOT recommend using this method, but have printed it here as an FYI)  Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
-Last tip. Mound the cookie into a ball. I make them about the size of a golf ball. I use a cookie scoop, because it's easier for me. For years, I just used a spoon, and then shaped them by hand. Make sure to flatten the cookie just a bit before baking. To yield 18 cookies use a  2 1/4 inch scoop.


8/11/14

Toffee and Chocolate Chip Cookies with Salted Chocolate Drizzle






Are you a chocolate and toffee lover? Me too. As a kid, my mom loved Heath Bars.  She always had a stash hidden in the kitchen cupboard. I loved the thin piece of toffee dipped in chocolate.
A perfect marriage of sweet, chocolate, salt and toffee. How good would that be in a soft and chewy cookie?
So good you could eat the whole batch without sharing.
Notice I said could, not would.
From my kitchen to yours.
Happy baking.


scoop and place on cookie sheets.
flatten out just a bit with your palm, then place in oven.


this is one of my cookie baking secrets. right after they are
out of the oven, reshape the cookies if they are not perfectly round.
 push the edges inward with a small spatula to form a  neat circle.
The cookies have to be hot, or they won't be pliable. 
After the cookies are cooled, drizzle with chocolate


sprinkle with coarse sea salt while chocolate is still soft.
Like my SALT container?
try to not eat the whole batch.






Toffee and Chocolate Chip Cookies with Salted Chocolate Drizzle
A Bountiful Kitchen
print recipe

1 cup butter, slightly softened (microwaved for 20 seconds)
1 1/2 cups sugar
3/4 cup light brown sugar
2 eggs
2 teaspoons vanilla
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1- 8 oz package Heath English Toffee Bits, Bits of Brickle  (sold next to chocolate chips)
1 1/2 cups semi sweet chocolate chips for cookies

topping:
1 1/2 cups semi sweet chocolate chips for drizzle
flaked or coarse salt

Preheat oven to 350 convection or 375 regular bake.
Cream butter and sugars using low speed on  mixer, just until smooth.  Do not over beat.
Add two eggs and vanilla. Mix just until incorporated and smooth, about 20 seconds.
Add flour, soda, salt, Heath Toffee Bits and 1 1/2 cups chocolate chips to mixing bowl. Mix just until flour disappears.
Scoop cookies onto cookie sheet, I used a 1 1/2 inch cookie scoop.
Place on parchment paper or lightly greased cookie sheet.
Bake for 10 minutes or just until golden.
Remove and let cool completely on cookie sheet.
After cooled completely, place the remaining 1 1/2 cups chocolate chips in a Ziploc bag. Microwave for about 30 seconds or until chocolate is softened and melted enough to drizzle.
Press the melted chocolate toward one corner of the bag. Squeeze out any excess air, fold down the top of the bag and snip a tiny corner of the bag off. Drizzle the chocolate over the cookies and sprinkle immediately with flake or coarse sea salt.
Let the cookies sit until the chocolate is set up.
Makes about 30 cookies.


2/26/14

Swagg Cookie



Another lesson today on Good, Better, Best  :)
Remember the (Almost) Swig Cookie recipe I posted last summer? If you haven't made it yet, you need to get busy. I've had dozens of people tell me they love to make the cookies at home, since they don't live close to the famous Swig cookie shacks. So how do you improve on a good thing?
One word.
Chocolate.



naked, before frosting ;)

I love the simplicity of the (Almost) Swig Cookie. It's easy to throw together, scoop, flatten and bake. Speaking to women here: you and I both know, there are times a sugar cookie won't fill our want  need. We need chocolate.
In the interest of making a good thing better, I played with my original recipe and made a few adjustments. After a couple of test batches, I came up with the (Almost) Chocolate Swig Cookie...but that's a mouthful, so I named it the Swagg Cookie. It's a little bit short-bready (technical ABK term) on the sugar coated edges, soft in the middle, lots of dark chocolate flavor, topped with a bit of creamy chocolate-sour cream frosting. If that's not swagg, I don't know what is.







Here's the deal.
Good:  Cookie from cookie stand :)
Better: (Almost) Swig Cookie, baked in your kitchen
Best:    Chocolate Swagg Cookie
You choose.



*updated 6/2014 to yield 18 large or 30-32 small cookies

Chocolate Swagg Cookies
A Bountiful Kitchen
print recipe

1/2 cup butter, room temperature
1/2 cup shortening, (butter flavor is best)
1 1/2 cups sugar
1 cup sour cream
2 teaspoon almond or vanilla flavoring ( I like almond)
3/4 cup plus 2 tablespoons unsweetened cocoa
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

for shaping cookies:
1/4 cup granulated sugar
cooking spray
*glass with flat bottom, see notes below

Preheat oven to 350 or 325 on convection setting.
Cream butter, shortening and sugar together.
Add sour cream and almond flavoring. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white. Turn the mixer off.
Add the flour, baking powder and salt all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 20-30 seconds.
Using a 1 3/4 inch to 2 inch scoop, place the dough onto a lightly greased cookie sheet.
Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of glass in sugar to flatten cookie a bit. Continue dipping the bottom of the glass into the sugar after flattening each cookie.
After all of the cookies are flattened a bit, go back and lightly sprinkle sugar on top of each cookie.
Bake for about 9-10 minutes at 325 convection, or about 10-12 minutes at 350.
The cookies should be barely firm on top. Do not over cook!
Let cool completely on cookie sheet. Frost when cool.
Yield about 18 large cookies or 30-32 small to medium cookies.

Sour Cream Chocolate Swagg Frosting
1/2 cup butter, room temperature
2 tablespoon sour cream
3 1/2  cups powdered sugar
2/3 cup cocoa, unsweetened
1 teaspoon vanilla
dash of salt
milk to thin, about 2-3 tablespoons

Cream butter, sour cream and powdered sugar. Add cocoa and vanilla, beat until smooth. Thin frosting with milk a  tablespoon at a time until desired consistency.

Tips:
-To achieve an edge on the cookie, or "lip" * :
1. Generously fill the cookie scoop, extra dough will help form an outer edge on the cookie.
2. Choose a glass with a flat bottom. Look at the bottom of the glass, if the bottom is not flat, the dough will not press out properly.
3. I use a 2 1/4 inch glass bottom for my smaller 1 3/4 inch cookie scoop; and a 2 3/4 inch glass bottom  when using a 2 inch cookie scoop .
4. Flatten the cookie ball with the bottom of the glass, twisting the glass gently as you flatten the dough ball. The dough should no longer be mounded. The cookie should be about 1/4 inch thick after flattening with glass.
-I use Dutch Process Cocoa, which I highly recommend for this cookie.
-This cookie will keep well refrigerated for a few days. Frost after cool, refrigerate in a single layer until the frosting is set, then stack in layers between parchment or wax paper, cover tightly.
-If you want to mail this cookie, I would add a cup of chocolate chips to the batter and use all butter flavor  shortening. It will stay fresh longer and travel better. Sprinkle generously with sugar on top and leave the frosting off of the cookie. Perfect for missionaries, college students or military care packages!
-Be very careful to not over bake this cookie. It will be slightly firm to the touch when done. Because the cookie is so dark in color, it cannot be judged by color when it is finished baking. See the photos at the top of the page for example of cookie after removing from oven, but before frosting.

1/23/14

Joyous Almond Cookies



Two experiences led me to creating my most favorite cookie in the world.
1. As a kid, one of my top 5 candy bars to collect at Halloween was the mini Almond Joy. When my brother and I spilled our stash on the living room floor after trick or treating, he gladly handed over his Almond Joy bars, in trade for my Snickers. I loved the sticky, sweet, coconut drenched in milk chocolate and topped with a single almond. Forget the Sweetarts!  I wanted nuts, coconut and chocolate.
2. After eating  (well, lets say it was more than one, less than 10)  coconut cookies at two local bakeries- Ruby Snap and Sweet Tooth Fairy,  I became obsessed with creating my own version of the coconut and chocolate cookies they sell.
After a few tries, I came up with my own Almond Joy bar, in a cookie.
If you love the Almond Joy, you'll love this cookie.
Promise.

 Hot out of the oven, before dipping…


Joyous Almond Cookies
A Bountiful Kitchen
print recipe

1 cup butter
1/2 cup brown sugar
1 cup white sugar
1 teaspoon almond flavoring
1 teaspoon coconut emulsion (or coconut flavoring)*
2 large eggs
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup whole almonds, chopped coarse
1 1/2 cups coconut, sweetened, flaked
1 1/2 cups chocolate chips ( I like semi sweet)
2 Almond Joy bars, chopped into 4 pieces each

Dipping chocolate and additional coconut for outside of cookie

Preheat oven to 375. Or if using convection, 350.
Remove butter from refrigerator and softened butter for about 20 seconds in microwave or until slightly soft.  Place butter in mixing bowl and add brown and white sugar. Beat just until smooth. Add almond and coconut emulsion and eggs. Beat again just until smooth.
Add the remaining ingredients to the bowl, mix just until flour disappears and ingredient are incorporated. This takes less than one minute.
Scoop dough onto cookie sheets, I use a 2 inch scoop. Slightly flatten with palm of hand.
Bake at 350 for about 12 minutes, or until cookies are slightly golden. Convection bake for about 8 minutes.
Remove from oven and let cool completely.
Melt chocolate. Dip about 1/3 of the cookie in melted chocolate, set on cookie sheet lined with wax or parchment paper and sprinkle with additional coconut.
Allow cookies to cool completely.
Makes about 16-18 large cookies.

Tips:
-*Coconut emulsion is sold in most craft or cooking stores near the cake decorating supplies. It can also be found at discount stores such as Homegoods or TJMaxx. It can be interchanged in equal amounts 1 tsp of emulsion for 1 tsp of flavoring. Emulsion does not contain alcohol, and therefore does not cook out while baking - resulting in the intensity of flavor staying the same after baking.
-I like to use whole almonds and chop them either by hand with a sharp Butcher knife, or place them in a food processor with the blade setting and pulse until chopped coarse.
-you can interchange the chocolate on the inside and outside of the cookie, using either semi sweet or milk chocolate.


Dipped in milk chocolate...




12/23/13

Chocolate Pecan Pie




A few years ago one of my favorite people in the entire world (yes, the entire world) made this pie and brought it over to our house the night before Thanksgiving. Her name is Melanie. And she's the best.

That's my friend on the left. Always helping in the kitchen.
And my Brookie on the right. 

I have no idea why it took me three years to get around to making this recipe. It's now one of my favorites. Whenever someone asks me  "what is the easiest pie to make if I'm a beginner in the kitchen?" I always say pecan pie. It's one bowl- mix, dump and bake type of recipe.
If you have an assignment to make pies for Christmas, and you need to impress your new in-laws, this is your lucky day. Here's the scoop on this recipe:
1. super simple
2. tastes great
3. super simple
4. tastes great

Think chocolate, caramel, pecan in a pie crust. Best combo ever.























Chocolate Pecan Pie
adapted from Keep Your Fork-There's Pie!
print recipe

Prepare crust for a single crust pie. Pie crust recipe found here

3 tablespoons butter, softened
3/4 cup packed dark brown sugar
1/2 teaspoons salt
2 large eggs
1/2 cup light corn syrup
1 teaspoon vanilla
1 cups toasted pecans
1 cup semi sweet chocolate chips

Place rack on bottom third of oven. Preheat oven to 450 degrees.
Prepare crust as directed roll out and fill a single 9 inch pie plate.
Mix butter, brown sugar, salt, eggs, corn syrup and vanilla until smooth.
Fold in  pecans.
Sprinkle chocolate chips over bottom of pie crust. Pour filling on top of chocolate chips.
Place filled pie in pre heated oven. Bake for 10 minutes at 450 degrees.
After ten minutes, reduce heat to 375. Do not open oven door. Bake for an additional 45 minutes.
Remove from oven. Let cool for at least three hours before serving.
Serve with whipped cream or ice cream.

Tips:
-Do not use larger than a 9 inch pie plate.
-Take out all of the ingredients ahead of time and pre measure. This will insure you have the amounts right.  Last night a friend told me about a three time attempt at making a cream pie filling. First time, forgot the sugar, second time, doubled the milk, third time, no idea why but it didn't set up. If the ingredients would have been pre measured, she might have avoided the first two failed attempts. Lesson here, if you are forgetful (like me) or just starting out, pre measuring and placing all ingredients on counter will help you to avoid pitfalls such as realizing you don't have a key ingredient on hand or leaving a key ingredient out of a recipe :)
-Do not open the oven after you place the pie inside. If you bake the pie on the bottom third (usually the second rack from bottom) your crust should not over brown.
-When making a bottom crust for pecan pie, do not roll it too thin. The filling will caramelize and if it seeps through the bottom crust, it will stick and make the pie difficult to remove from the pie plate.





12/16/13

Homemade Oreos and ABK's 4th Annual Christmas Cookie Extravaganza


Fourth year in a row. Christmas cookie week  at ABK.
Day one. Homemade Oreos. I started with this recipe because I wanted to share an easy kid-friendly cookie. Christmas is steeped in tradition. Sometimes, we get into a rut with traditional baking.  We bake certain cookies because they have been handed down through generations. Those "I have to make these every year or it won't be Christmas" recipes. Lots of times they are loaded with nuts and fruits and who knows what else... My kids were never big on the fruit and nut cookies. After making Date Pinwheels (which I loved) for about 15 years, I noticed there were always lots of leftovers which I reluctantly tossed in the trash after January 1st.  I finally stopped making those lovely date cookies, and my kids have never peeped a word about the missing "must have" cookies.
I try to include a chocolate cookie in our Christmas baking each year, this year, it's the humble Homemade Oreo. Out with dates, in with chocolate.
Happy Baking.
Next up: Jolene's Linzer Cookies






















Homemade Oreos
adapted from Sweet Potato Chronicles
print recipe

cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweet­ened Dutch process cocoa
1 tea­spoon bak­ing soda
1/4 tea­spoon bak­ing pow­der
1/4 tea­spoon salt
1 cup sugar
1/2 cup plus 2 tablespoons room-temperature, unsalted but­ter
1 large egg

fill­ing:
1/4 cup room-temperature, unsalted but­ter
1/4 cup veg­etable short­en­ing
2 cups powdered sugar
1 tea­spoon vanilla extract

Pre­heat oven to 375°F.
In a food proces­sor, or bowl of an elec­tric mixer, thor­oughly mix the flour, cocoa, bak­ing soda and pow­der, salt, and sugar. While puls­ing, or on low speed, add the but­ter, and then the egg. Con­tinue pro­cess­ing or mix­ing until dough comes together in a mass.
Take rounded tea­spoons of bat­ter and place on a parch­ment paper-lined bak­ing sheet approx­i­mately two inches apart. I used a mini scooper to form the cookies. Make sure to follow directions here, or you'll end up with cookies that are way too big. With moist­ened hands, slightly flat­ten the dough. Bake for 9 min­utes, rotat­ing once for even bak­ing. Cool completely.
To make the cream filling,  place but­ter and short­en­ing in a mix­ing bowl, and at low speed, grad­u­ally beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 min­utes until fill­ing is light and fluffy.
To assem­ble the cook­ies spread a bit of the filling onto the bottom of the cookie (flat side).  You may use a pas­try bag with a 1/2 inch, round tip, to fill the cookies, but I think spreading the filling on works just as well.  Place another cookie, equal in size to the first, on top of the cream. Con­tinue until all of the cookies have been sand­wiched with cream. Store in a sealed container. 
Makes about 25-30 small (about 3 inch) cookies.