Tag Archives: chocolate chip cookies

Caring Care Packages

11 Feb

My brother has been living in Tokyo since last summer and I wasn’t going to be able to celebrate his birthday with his so I wanted to send him a care package full of cookies.  My question to him was, “what’s your favorite cookie and cake?”  He replied with, “chocolate chip cookies and cheesecake.”  I had my work cut out for me.

I love my brother and I love cheesecake, but cheesecake os definitely process that requires patience…and I’m not a very patient person.  In addition to my lack of patience, I don’t know how I was going to send over a whole cheesecake to Japan?!?!   I decided to send him travel safe cheesecake balls.  I got the cheesecake recipe from Bakerella and used my new Babycakes Chocolatier that I got for my birthday!

I couldn’t decide if I should bake the cheesecake with a crust or not but concluded that it would be safer to bake it with a crust so the bottom doesn’t burn and to keep the batter from leaking out of the springform pan.  I ended up having enough cheesecake for almost 4 dozen balls, and I used two whole bags of candy melts.

Boy oh boy, I messed up big-time on this cheesecake.  Remember how I mentioned I don’t have much patience, and cheesecake is a process that requires a lot of patience….well, I baked it just like Bakerella told me to but when I took the cake out it looked runny in the center so I decided to bake it for 30 more minutes.  I checked on it after 30 minutes had passed and it was STILL runny looking, so I baked it for 15 more minutes.  It didn’t occur to me until Hunny Buns said “doesn’t cheesecake need to be refrigerated to set?”  I ended up overcooking the cake and it didn’t come out as smooth and creamy as I would have liked it to.  : (   BOOOOOOO

In addition to all this, my mom said that cheesecake probably won’t last too long out of the fridge and that it would probably go bad before it gets to my brother.  So instead, I let Normalicious take half to work.

As for the chocolate chip cookie, Norm’s been wanting me to bake these humongo stuffed chocolate chip s’mores cookies.  I got all of the ingredients and was about to bake them, and then realized, one recipe yields 4 cookies since they’re so big!  My brother wanted cookies to share with friends and co-workers and I couldn’t justify making these giant’ole cookies for people to break apart and share!  And, I wasn’t about to make 4 batches of these big babies.

So instead, I made these chocolate chip marshmallow cookies and baked ’em right on top of graham crackers.  It’s technically a chocolate chip cookie, and the chocolate chips, marshmallow and graham crackers make it a s’more.  Next time I bake this, though, I would omit the cocoa powder.  It’s not really necessary since you have chocolate chips.  And, I would fold in the marshmallows with a spatula instead of mixing it in with a mixer.  The mixer tore up the marshmallows.

Last but not least, my co-worker told me about these awesome oatmeal toffee cookies.  They came out really good!  Seriously, these are absolutely buttery and fantabulous!  One recipe made about 6 batches of these!  I didn’t include chocolate chips since I used two 8 oz. bags of Heath Bar bits.  I also omitted the pecans since I wasn’t in the mood for them, but these precious chewy goddesses still came out great.

P.S. They reminded me of Lacey’s wafer cookies, nom nom nom nom nom…..

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Healthy? Chyea Right.

26 Oct

In an attempt to eat more healthy and spend less money, I made homemade granola.  Granola is one of those things that’s expensive to buy and misleadingly unhealthy.  There’s always tons of sugar in it and the price is ridiculously marked up.

I love eating granola with my greek yogurt every morning, so I came up with the recipe below and toasted up some oats.  I got the general granola guidelines from here.  I doubled the recipe because I knew that Normalicious would eat a lot since he likes granola as well.  He doesn’t like raisins so I omitted fruit.  Granola with only toasted oats just didn’t sound appealing to me so I added slivered almonds.

Kitchen Mischiefs’s Homemade Kind of Healthy Granola (this is a doubled recipe)

Ingredients:
4 cups old-fashioned oats
4 tbs dark brown sugar
1/2 tsp. salt
2 cup slivered almonds (optional)
1/2 cup honey (you can use maple syrup)
6 tbs vegetable
2 tsp vanilla (I added the vanilla because you can never go wrong with vanilla!)
1 tb. water
 
Directions: 
1)  Preheat oven to 275 degrees and coat a 9-by-13-inch pan or Pyrex with cooking spray.
2)  Mix oats, brown sugar, salt and almonds together in a bowl.
3)  Bring honey, oil, vanilla, and water and any other flavoring you use to a simmer in a saucepan over low heat. Drizzle over oat mixture and stir.
4)  Pour the stirred oats onto prepared pan. Working a handful at a time, squeeze oats to form small clumps.
5)  Bake for 30 minutes.  Check on the granola.  If it’s not golden brown, bake for 15 more minutes.
Let cool.
6)  The guidelines I got in that link above says “Granola can be stored in an airtight tin for up to two weeks.”   I found this to be untrue.  It’ll last for about one week in an airtight container.  Afterwards, the taste and quality isn’t quite the same.  Best eaten when fresh.

The reason you see cookies in this picture, hahaah, is because, as I mentioned in the previous post, I have a weakness for cookies.  Even though we were trying to be healthy, I still caved and ended up making chocolate chip cookies.  I LOVE me some good chocolate chip cookies.  This is one of my favorite recipes from Bakerella.  Funny thing, I ran out of regular sugar so I ended up using about 1/4 cup of sugar instead of half a cup, and added an extra 1/4 cup of brown sugar to the mix.  I think it made it even better since the brown sugar carmelizes better and makes cookies crispy!  I love crispy cookies!

America’s Favorite Pastime Plus Salty Sweet Cookies!

14 Jun

My dad was nice enough to give my brother tickets to last Friday’s Giants game.  My pops gets tickets from his friend who is a season-ticket-holder and the seats are right behind the Giant’s dugout!  I’m not much of a baseball fan but I admit, games are fun when you’re actually there, plus, I like to look at the players’ tushies!  I love their tight pants ; P.

In San Francisco, a Giant’s game is not complete without the following: (1) beer, (2) clam chowder in a sourdough bread bowl, (3) hot chocolate, and (4) good company.

I knew the boyfriend was going to be busy all weekend with the 48 hour film project so I decided to make salted caramel cookie cups for him and his friends to snack on.  I found the recipe on Easy Baked’s blog and I’ve been wanting to try this for a really long time mainly because I love caramel & chocolate (who doesn’t?) and it’s super quick and easy to make!

Salted Caramel Cookie Cups! *drool*

Ingredients:
2 cups of crushed pretzel rods (I used Synder’s Honey Whole Wheat pretzel rods)
1 tube of refrigerated sugar cookie dough (I used half of a Tollhouse 32 oz tub of choco-chip cookie dough)
6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts (I only used about a quarter of the bag)
 
Directions:
Using your hands, knead 1 cup of pretzel crumbs into cookie dough.
Form into 12 balls and place into a greased muffin tin.
Ba at 350 degrees for 16 minutes.
Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon.  Allow these to cool completely.  When cool, gently run a knife around edges and remove from pan. 
Melt candy melts in the microwave in 30 second increments until smooth. (I did 15 seconds)
Dip top edges of cookie cups into melted chocolate and then into remaining crushed pretzels. Pipe any remaining chocolate into the bottom of each cup.  Allow this to harden while you make your caramel.
 
I used milk chocolate so it looks lighter. I know it looks like caramel in this picture, but it’s chocolate.
 
Caramel Sauce:
save time and make the caramel sauce while the cookies are baking!
32 Kraft caramels (unwrapped) (only used 28)
1/2 c. butter
1 (14 oz.) can of sweetened condensed milk
 
Place unwrapped caramels, butter and condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching.  Spoon into the cookie cups. 
 

The caramel recipe makes more than twice the amount needed for the cookies.  That’s why I got a huge tub of cookie dough, I plan on making another batch of these babies sometime this week. l(^v^)l    Any extra caramel sauce left over from that is going towards my dad’s cobbler for Father’s day!

EasyBaked topped the cookies with more chocolate but since I used chocolate chip cookie dough instead of sugar cookies, I figured there was enough chocolate and sweetness in these cookie cups so I topped with a sprinkle of sea salt.

Happy eatings!

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