yummmyyyy… cant cant get enough of these.. these are really the best to die for no bake cookies i have ever had!
This recipe is copied from How sweet it is but u can also find another version of this in Smitten Kitchen where the recipe calls for cream cheese. I didnt have cream cheese at home when i decided to make these so i thought i without cheese.
1 1/4 cups graham cracker crumbs
1/2 + 1 tablespoon cup creamy peanut butter
1/3 cup brown rice syrup (you can sub corn or maple syrup)
1 teaspoon vanilla extract
1/4 cup sugar
1/2 teaspoon cinnamon
pinch of ginger
any chocolate (i used nutela)
Combine all ingredients except chocolate in a bowl and mix together. Dough will be very crumbly, but continue to mix. Form 1 inch balls with hands – if dough is too crumbly to stick together, add a bit more peanut butter or syrup until it comes together a bit more. Just continue to work with it. Melt chocolate in a double boiler and dip the balls in. Refrigerate for at least 30 minutes before serving.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough—a few lumps are better than over mixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Baked these today Its fresh and hot, just out of the oven!
They are moist soft cookies even with wholemeal flour. I was really surprised with the texture of the cookies, i thought it might be dry and rough but it turned out to be the opposite! we loved them. It makes a good breakfast cookie and one is enough for your snacky cravings!
This is from another of my favorite site Taste Spotting
1 stick butter (½ cup), softened
¾ brown sugar i cut it down to 1/2 cup
½ teaspoon vanilla
1 cup carrots, finely shredded
½ cup coconut
½ cup chopped walnuts
3/4 cup white chocolate chips i used semi sweet dark choco chips
1 cup flour i used wholemeal flour
1 cup oats i coarse grinded rolled oats
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
Cream together softened butter and brown sugar. Add egg and vanilla, beat with an electric mixer until fluffy (approximately 1-2 minutes).
Combine flour, baking soda, cinnamon, and salt in separate bowl. Mix together with a wire whisk. Add to the butter, brown sugar, egg mixture. Stir until just combined.
Add oats, coconut, white chocolate chips, walnuts, carrots. When everything is well-integrated into the batter, refrigerate for approximately 30 minutes. Batter will be sticky.
While refrigerating, preheat oven to 350 degrees. Spoon out golf ball-size scoops onto a cookie sheet and bake for 12 – 15 minutes depending on temperature of oven and how cool the dough is from the fridge. They will be golden brown on top when done. If they appear moist in the middle they aren’t quite there yet! Cool completely on a wire rack before enjoying.
This is one of my favorite cakes. The main reason it did well with wholemeal flour, the new fav choco-orange flavoring, and not the least from one of my favorite baking blog Smitten Kitchen My kids didnt give me time to make the ganache.. they wanted to cut it right away so i thought ok may be next time. It was delish even without it!
You can also find this choco-orange combo in my Chocolate Orange marble Cake
This cake tastes better the next day!
Orange Chocolate Chunk Cake
Adapted from Barefoot Contessa Parties!
1/2 pound unsalted butter at room temperature
2 cups sugar – i reduced to 1 cup
4 extra-large eggs at room temperature
1/4 cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour plus 2 tablespoons – changed to wholemeal flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks
1/4 cup sugar
1/4 cup freshly squeezed orange juice
8 ounces semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.
3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.
5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
i made this in bite sizes but in the pic it really looks large! Kids have been asking for cookies for a long time. Iwasnted to make a different choc chip cookie and then i came across this.
When i saw this recipe in 101 cookbooks i made it right away with my kids. Made some minor changes. My daughter suggested she wanted to add Hersheys unsweetened cocoa powder so i added 2 tbsps of it. Rest all the same but reduced the sweetness a little bit.
5 ounces good-quality semi-sweet chocolate bar
1 cup wholemeal flour
2 tbsp cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped
1/2 cup unsalted butter, at room temperature
1 cup natural cane sugar (or brown sugar)
1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
This has been in my draft for a long long time.. i think finally it is time to publish! One of my friend brought this cake for me but her version was more chocolatey. So found this recipe in one of my fav sie Allrecipes I did some minor changes and the result was awesome!
This cake is very much inspired from Lindt Orange Intense
** i added the orange rind to the full batter so that the whole cake can have the orange taste.
2 pairs of anxious hands waiting to finish the cake!
“the yummiest and most softest (she meant moist) chocolate cake i ever had” : According to my 6 yr old!
“me too!” : my almost 4 yr old backing his sis!
and it was finished in 15mts time. DH was saying thank god i came early today other wise i would have never seen this! LOL! This is one of my favorite cakes now. I halved the recipe as i was doing it for the first time, but next time i’ll do the full recipe.
Here is the recipe.
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine2/3 cup HERSHEY’S Cocoa3 cups powdered sugar1/3 cup milk1 teaspoon vanilla extractMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Chocolate chip cookies are my kids favorite. They can eat up to 4-5 cookies in one shot.. LOL! I make them often but before i can take a pic of these they will be finished! My daughter doesn’t even wait for them to cool down she loves them when its warm and the choco chip are meting! (Girls!)
So today a cozy saturday morning everyone are asleep i woke up early and decided to make some of these to surprise them. I could luciky make a batch before all of them woke up and finally take a pic of it!
The changes i made are – I added only 1 cup chocolate chips instead of 2. And i did not melt the chip. I added them straight away. This is a fool proof recipe. I really enjoyed making those.
I have been baking and grilling a lot now a days but unfortunately my camera is dead and my camera phone is not so good in taking pics.. By the time i wait for my hubby to come home to take a pic from his iPhone half of the thing is eaten by mu kids and then i think ok may be i’ll post this next time… i have a lot of drafts and im wondering when im going to post all of this!!!