For My Love Of Baking

Soft and Chewy Chocolate Chip Cookies

noreply@blogger.com (Dawn Morton) — Fri, 05 Feb 2016 03:50:00 +0000

I have tried a lot of different Chocolate chip cookie recipes looking for just the right one. One that will stay soft and chewy even after a couple of days. I never really found the perfect one for us so I decided to tinker with a Hershey recipe until I got it right and I think I finally have.

These are the best ones I have made so far, at least, that's what my family says. So I decided to put it to the test. I took some to work and they loved them. One of my managers couldn't get enough and another said they where so good I should open a bakery lol [heres to dreaming]
So I bring to you what I think is my best Soft and Chewy Chocolate Chip Cookie recipe.

What you need:

1 cup unsalted butter [softened]
1 1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups milk chocolate chips
[ 1 cup chopped nuts - optional]

What to do:

1. - In a large mixing bowl cream together the butter and both sugars. Beat in the eggs and vanilla until creamy.
2. - In a medium bowl mix together the flour, baking soda and salt. Gradually add to the creamed mixture a little at a time. Mix well until combined. Stir in the chocolate chips and chopped nuts if desired.
3. - [optional] cover bowl and refrigerate 1 hour. I find by doing this it helps so that the cookies don't spread too much and go flat while baking.
4. - Preheat oven to 350
5. - Drop by tablespoon onto a parchment paper lined cookie sheet or ungreased sheet if desired approximately 2 inches apart. You can drop by the teaspoon if you want a smaller cookie. *Tablespoon size ended up giving us approx 2 1/2 inch round cookies.
6. - Bake 8 - 10 minutes or until lightly browned. Do not over bake, taking them out at just the right time is key to achieve the soft and chewiness of these cookies. Let cool on baking sheet for about 2 mins then remove onto a wire rack. Cool completely before storing in containers.
7. - Enjoy!

Prep: 15 minutes
Total Time: approx. 2 hours if refrigerated. 1 hour if not.
Yield: about 4 dozen tablespoon cookies or 5 dozen teaspoon cookies

* recipe lightly adapted from hersheycanada

Peanut Butter Truffles

noreply@blogger.com (Dawn Morton) — Thu, 04 Feb 2016 22:46:00 +0000

These are one of my daughters favourite things. I was so busy at Christmas, I never had a chance to make them and she has been bugging me for weeks, so I finally gave in. I wanted to make heart shaped ones for valentines day but she wanted the standard round balls so here is the recipe for Peanut Butter Truffles. By the way, they are half gone and its only been 2 days lol

What you will need:
1/4 cup butter [softened]
2 cups smooth peanut butter
3 1/2 cups granulated sugar
2 tsp vanilla extract
2 cups chocolate chips [I used milk but you can use semi-sweet or white if you prefer]
1 tsp maple flavoured extract [optional]
vegetable oil [optional]
cookie sheet, wax paper

What to do:
1 - Cream the butter, peanut butter, sugar, vanilla and maple extracts together. Once combined knead well. [you can adjust the amount of sugar to your liking]
2. - Roll the dough into 1 inch balls or as big or small as you seem fit. Place them on a cookie sheet lined with wax paper.
3. - Place in refrigerator for 1 hour or freeze them for 20 - 30 minutes. [this step is optional but I find it much easier to dip them into the melted chocolate if they have had time to harden a bit]
4. -Melt the chocolate chips over low heat or in a double boiler. If the chocolate seems too thick you can add a little vegetable oil. This will help make the chocolate thinner as well as add a bit of shine.
5. - Dip the balls into the melted chocolate and place back on lined cookie sheet. I find using a fork the easiest way to remove them from the chocolate. [at this point you can add sprinkles to them if you desire]
6. - Refrigerate overnight [or at least 30 minutes]
7. - Enjoy!

Additional Step: After the chocolate has had a bit of time to harden you can melt another flavour of chocolate chips and drizzle it over the balls for something a bit different.

Prep time:30 minutes
Total Time: 2 hours for least amount of refrigerating time.
Yield: Makes approximately 50 - 1 Inch balls

*recipe lightly adapted from allrecipes

Nanaimo Bars

noreply@blogger.com (Dawn Morton) — Wed, 27 Jan 2016 02:07:00 +0000

These are one of my favourite all time treats and last night was the first time I have made them and I must say they turned out perfect! More than half of them are gone already lol If you have a love of sweets you definitely will want to try these. And if you are not from Canada you are probably asking what are Nanaimo bars? They are a popular no-bake confection here in Canada named after the town they originated from Nanaimo, Britsh Columbia. There are three layers, a graham cracker crumb, coconut fudgy base, a creamy custard flavoured middle and a smooth chocolate coating. This is a little time consuming due to the chill times but they are definitely worth it! Hope you enjoy them as much as I do.

What you will need: Bottom Layer

1/2 cup unsalted butter [softened]
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup unsweetened coconut [shredded]
1/2 cup pecans or almonds [opional]

Middle Layer
1/3 cup unsweetened butter [softened]
2 - 3 tablespoons heavy cream
2 tablespoons custard powder [Birds] or vanilla pudding powder will work
1/2 tablespoon vanilla extract
2 cups confectioners sugar

Top Layer
6 ounces semisweet chocolate [you can use 4 ounces but we like a thicker chocolate layer]
2 tablespoons butter [softened]

What to do:

1 - Butter or spray a 9x9 inch pan or line with parchment paper.
2 - In a medium-size saucepan melt the butter over low heat. Remove from heat and stir in sugar and cocoa powder. Wisk until well combined. While whisking vigorously gradually pour in the beaten egg a little at a time to prevent curdling. Return saucepan to low heat and whisk until mixture thickens [1-2 minutes] Remove from heat and add in Vanilla Extract, graham cracker crumbs, coconuts and nuts if desired. Mix well until even coated. Press mixture into baking dish, Cover with plastic wrap. Refrigerate for an hour or place in freezer for 20 minutes or until firm.
3 - In a medium bowl using an electric mixer on medium speed, beat the butter, cream and custard powder until smooth [2 - 3 minutes] Stir in confectioners sugar and vanilla extract. If the mixture seems too thick to spread, add a little more cream until desired thickness. Spread the filling over the bottom layer, recover and refrigerate until firm [approx. 30 minutes]
4 - Chop the chocolate into small pieces. Place the chocolate and butter in a heatproof bowl set over a pot of simmering water. Stir until completely melted. Spread the chocolate evenly over the filling, cover with plastic wrap and refrigerate until the chocolate has set [approx. 15 mins]
5 - Using a sharp knife, cut into squares. Store in an airtight container. [Tip: run the knife under hot water and wipe off excess water before cutting. This will help prevent the chocolate from cracking while cutting.]

Prep time: 20 minutes
Total time 1 hour 45 minutes
Yield: Makes about 24 squares.

Recipe lightly adapted from Joy of Baking

Chocolate Filled Cupcakes

noreply@blogger.com (Dawn Morton) — Sun, 24 Jan 2016 05:42:00 +0000

What you will need: For cupcake

1 cup granulated sugar
1/2 cup unsalted butter [softened]
2 eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 3/4 teaspoons baking powder
3/4 cup milk

1 - Preheat oven to 350 degrees F [175 degrees C] Place paper liners into muffin pans
2 - In a large bowl, cream together the butter and the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla. Mix at a higher speed for approximately 5 min or until the mixture is creamy.
4 - In a small bowl sift together the flour, baking powder and salt. Add to the creamed mixture a little at a time, alternating with the milk. Mix until batter is smooth.
5 - Spoon into cupcake liners

Bake for 20 - 25 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before removing from pan. Remove from pan and let cool completely before frosting approximately 30 minutes.

Tip: bring butter, eggs and milk to room temperature for an even fluffier cake.

What you will need for Frosting:

1/4 cup + 2 tablespoons butter softened
2 2/3 cup confectioners sugar
3/4 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

In a medium bowl cream the butter with an electtric mixer, add vanilla. Gradually add sugar one cup at a time, add cocoa alternating with milk. Scrape sides and bottom of bowl often
Beat until creamy [may need a little more milk depending on how thick or thin you want your frosting. Add more cocoa powder for a richer and darker chocolate]

To fill your cupcakes use a long thin tip. Push the tip all the way through the cupcake and gentley squeeze the bag utill you see the cupcake start to expand then slowly lift the tip out of the cupcake. If using one filling for the center and a different one the top take a butter knife and soflty scrape any extra filling that may have overfilled the cupcake.
Pipe the top of the cupcakes with any tip and design you like. Add some sprinkles if desired.

Simple Sugar Cookies

noreply@blogger.com (Dawn Morton) — Wed, 13 Jan 2016 01:40:00 +0000

What you will need:

1 1/2 cups unsalted butter, softened
3 cups granulated sugar
4 eggs
2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

What to do:

1. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.
2.In a separate bowl combined the flour, baking powder and salt; gradually add into the creamed mixture. mix well.

3.Cover, and chill dough for at least one hour (or overnight).

4.Preheat oven to 375 degrees F (190 degrees C). Roll out dough 1/4 to 1/2 inch thick. [Check out my Tips & Tricks page for easy way to roll out cookie dough]

5.Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets, parchment paper or baking sheets.

6.Bake 8 to 10 minutes or until edges are lightly browned.

7.Cool completely on wire racks.

Decorating[optional]

What you will need:

3 cups confectioners sugar

1/4 cup 2% milk

food colouring

What to do:

1. In a medium size bowl stir together the sugar and the milk until smooth.

2. If using multiple food colouring, divide the icing into small bowls based on the number of colours and the amount of each colour needed.
3. Tint as desired with food colouring, mix well.
4. Transfer into pastry bags using a spatula.
4. Using pastry bags with small round tips, or cut a small hole in a corner of the bag; decorate cookies as desired.
5. Let stand at room temperature for a few hours or until icing is dry and firm.
6. Store in air tight containers.

Makes approx. 60 Cookies [based on 1/4 inch rolled dough]

Have fun decorating!

* Recipe adapted from Taste of Home; Ultimate Cookie Swap Magazine

Peanut Butter Chocolate Chip Cookies

noreply@blogger.com (Dawn Morton) — Wed, 13 Jan 2016 01:00:00 +0000

What you will need:

3/4 cup butter, softened

1/2 cup peanut butter

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 tsp. vanilla extract

2 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups milk chocolate chips

What to do:

1. Preheat oven to 350F

2. In a large bowl, cream the butter, peanut butter and both sugars until light and fluffy. Beat in the eggs and vanilla.

3. In a separate bowl, combine the flour, baking soda and salt; gradually add to the creamed mixture. Mix well. Stir in chocolate chips.

4. Drop by tablespoons [or use a cookie dough scoop] 2 inches apart onto ungreased baking sheet or place on parchment paper. Bake for 10 - 13 minutes or until golden brown. Remove from oven and let stand 1 minute before placing on wire racks.

Makes approx. 5 dozen cookies

[that is a lot of cookies but in my house, they didn't last long.]

*Recipe adapted from Taste of Home: Ultimate Cookie Swap Magazine

Welcome

noreply@blogger.com (Dawn Morton) — Tue, 12 Jan 2016 22:22:00 +0000

Welcome to my blog! I am so excited to start this new adventure. I am a lover of everything sweet and I have a passion for baking. I am a self-taught baker and amateur photographer but that being said I hope you will still enjoy the pictures and the recipies I will be sharing. Please feel free to comment and let me know what you think. To learn more about me visit my About page. There are other ways to keep in touch with me and follow along in my baking journey. Take a look at my Contact page for my Facebook, Twitter and Instagram links.

Thank you for stopping by, Let the baking begin!