Archive for November, 2022

Nov 01

One-Pan Chocolate Sugar Cookies

Chocolate cookies stacked up on a white platter with a small bowl of sugar.

Ingredients
  • 113.5 g butter, unsalted (room temperature)
  • 200 g sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 125 g flour
  • 43 g Dutch processed cocoa powder (unsweetened)
  • 1 tsp baking powder
  • 0.5 tsp sea salt
  • Extra sugar for sprinkling
Instructions
  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  • In a medium bowl, cream butter and sugar together with an electric mixer on medium speed for about 2 minutes, until smooth and light colored.
    113.5 g butter, unsalted,200 g sugar
  • Add egg and vanilla extract and continue mixing for another minute.
    1 egg,1 tsp vanilla extract
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
    1 tsp baking powder,43 g Dutch processed cocoa powder,125 g flour,0.5 tsp sea salt
  • Add flour mixture, half at a time and mix with a rubber spatula until just combined.
  • Using a 3 TBS cookie scoop, scoop dough and place 2 inches apart on the cookie sheet.
  • Bake for 10 minutes, rotating the pan halfway through.
  • Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for up to a week or freeze for up to 3 months.

 

Notes
If you don’t have Dutch processed cocoa powder and want to substitute natural cocoa powder, use 1/2 tsp baking soda in place of the 1 tsp baking powder.

Make sure to read the cookie baking tips to get answers to common questions about baking cookies.

Nutrition
Serving: 1 cookie | Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 237IU | Calcium: 28mg | Iron: 1mg
https://kristineinbetween.com/chocolate-sugar-cookies/

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Nov 01

One-Bowl Fudgy Brownie Cookies

Chocolate brownie cookies on a cooling rack.

MAKES: 24

INGREDIENTS

  • ½ cup (113 g) salted butter
  • 1 cup (170 g) semisweet or bittersweet chocolate chips (or chopped chocolate)
  • ¾ cup (159 g) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (142 g) all-purpose flour
  • ⅓ cup (28 g) natural unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup (85 g) chocolate chips

INSTRUCTIONS

  • In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips at 1-minute intervals, stirring in between, until melted and smooth (but not overly warm). Let the mixture cool until room temperature.
  • Add the brown sugar, eggs, and vanilla. Stir until well-combined.
  • Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don’t overmix). Stir in the chocolate chips.
  • Chill the dough for 1-2 hours until the dough is more firm but not so stiff you can’t scoop out the cookie dough.
  • Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
  • Scoop out heaping tablespoon-sized portions of dough and roll into balls (I use a medium #40 cookie scoop).
  • Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet).
  • Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don’t overbake!
  • Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer (these taste great straight from the freezer!).

NOTES

For a Festive Look: once the cookies are cooled, they can be half dipped in colored candy coating (or white, milk or dark chocolate) with sprinkles added before the chocolate has hardened.

Chilled Cookie Dough: if the cookie dough has chilled long enough that it’s too hard to scoop out, let it sit at room temperature for 10-15 minutes to soften up a bit before scooping (or consider scooping the really soft cookie dough mounds onto a parchment sheet and refrigerating that way – then the little mounds of cookie dough could be picked up and rolled into balls after chilling).

serving: 1 Cookie, calories: 124kcal, carbohydrates: 16g, protein: 1g, fat: 6g, saturated fat: 4g, cholesterol: 26mg, sodium: 91mg, fiber: 1g, sugar: 11g

https://www.melskitchencafe.com/brownie-cookies/

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Nov 01

One-Pan Brownie Bites

Brownie bites with one brownie broken in half to reveal its fudgy chocolate center

MAKES: 18

 

Ingredients

For the Brownie Bites:

  • 1/2 cup unsalted butter 1 stick
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon espresso powder optional—will enhance the chocolate flavor
  • 2 large eggs
  • 1/4 cup (plus 2 tablespoons) all-purpose flour

Optional for Topping(s):

  • Finely chopped pecans
  • Mini marshmallows
  • Crushed graham crackers
  • Sprinkles
  • Peanut butter cups or caramel cups

Instructions

    • Place a rack in center of your oven and preheat the oven to 350°F. Generously grease and flour a mini-muffin tin. Or line with paper liners and coat the liners with nonstick spray (you’ll thank yourself later).
    • Place the butter, sugar, cocoa powder, and salt in a heat-proof bowl, then set the bowl over a pan of simmering water to create a double boiler ensuring that bottom of bowl and water do not touch. Heat until butter melts, stirring occasionally. This will take several minutes. Carefully remove the bowl from pan and stir to combine as best you can. Set aside and let cool until still warm to the touch, but not hot. The batter will be very gritty but will smooth out as you continue with recipe.
    • Add the vanilla extract and espresso powder. With a wooden spoon or heatproof spatula, stir to combine.
    • Add eggs one at a time, stirring thoroughly after each addition so that the eggs are fully combined before you add the next ingredient. Keep on stirring until batter looks thick and shiny.
    • Sprinkle the flour over the top. Stir until it disappears into batter.
    • As soon as you can no longer see the flour, stir the batter for 40 additional turns of the spatula (a.k.a. strokes). It will look thick and glossy.
    • With a small cookie scoop or spoon, dollop the batter into mini muffin tins, filling each about 3/4 of way to top. Add any additional toppings you might like (if doing peanut butter or caramel cups, unwrap and carefully place one in the center of each brownie bite).
    • Bake the brownie bites are just set, about 12 minutes. Place the pan on a wire rack and let cool in pan for 15 minutes. With a fork, carefully loosen the brownie bites and transfer to a wire rack to cool completely.

Notes

  • To Store: Keep leftover bites in an airtight storage container at room temperature for up to 3 days.
  • To Freeze: Store brownie bites in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
  • Adapted from my One Bowl Brownies.

Nutrition

SERVING: 1(of 18)CALORIES: 110kcalCARBOHYDRATES: 15gPROTEIN: 2gFAT: 6gSATURATED FAT: 4gPOLYUNSATURATED FAT: 1gMONOUNSATURATED FAT: 2gTRANS FAT: 1gCHOLESTEROL: 32mgPOTASSIUM: 66mgFIBER: 1gSUGAR: 11gVITAMIN A: 184IUCALCIUM: 9mgIRON: 1mg
https://www.wellplated.com/smores-brownie-bites/

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Nov 01

Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy)

Vegan Almond Flour Brownies stacked on each other as chocolate drizzles over it.

SERVES: 16

Ingredients

  • 2 Bob’s Red Mill Egg Replacer* or 2 flax eggs
  • 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
  • 1/2 cup (100g) melted coconut oil or any neutral oil
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 3/4 cup cocoa powder or raw cacao powder, 60g
  • 1 cup (112g) Bob’s Red Mill Super Fine Almond Flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • ¼ cup vegan chocolate chips, optional, but recommended
  • coarse sea salt or sea salt flakes and melted chocolate chips for drizzle and garnish, optional but takes it over the top

Instructions

  • Preheat oven to 325°F/160°C.
  • In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
  • Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
  • Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
  • When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
  • For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!

 

Notes

*You can use two flax eggs. Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder. Measure the tablespoon after the flax is ground up.

If you want a less chocolatey brownie, reduce two tablespoons of the cocoa powder and bake for 40 mines.

I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I strongly recommend these since they always turn out much better than flax eggs. I make two eggs as per the package instructions!

  1. Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
  2. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
  3. PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
Calories: 165kcal, Carbohydrates: 15.2g, Protein: 2.9g, Fat: 12.2g, Sodium: 88.4mg, Fiber: 1.9g, Sugar: 10.9g
https://jessicainthekitchen.com/vegan-almond-flour-brownies-gluten-free-fudgy/

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Posted in Dessert, Snack, Vegan

Nov 01

One-Pan Double Chocolate Chip Muffins

SERVES: 12

There is a lot of ingredient flexibility here, too. You can use any oil you like to bake with or butter. You can use non-dairy milk, or even coffee or water for the milk. You can use a thicker Greek yogurt or a “regular” one, though I prefer the latter here. You can use white or raw sugar instead, but if you’re choosing one, I love brown sugar the most with chocolate cakes. Any kind of cocoa powder will work; I tested this with both Hershey’s Dark and Valrhona (a Dutched cocoa) and both were dreamy. The chocolate chips, however, are not optional.
  • 1/2 cup (100 to 115 grams) oil or melted butter
  • 2/3 cup (140 grams) light or dark brown sugar
  • 1/2 cup (120 grams) milk, any kind
  • 1 cup (225 grams) plain yogurt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup (60 grams) cocoa powder, any kind
  • 1 3/4 cups (230 grams) flour
  • 1 1/3 cups (225 grams) chocolate chips, divided
Heat oven to 350°F. Either coat a 12-cup standard muffin tin with butter or nonstick spray, or line with paper liners. In a large bowl, whisk together the butter, sugar, milk, yogurt, and vanilla. Whisk in eggs. Sprinkle salt and baking soda over the batter and whisk thoroughly to combine. Stir in cocoa powder, whisking until any lumps disappear. Stir in flour and 1 cup of the chocolate chips.Spoon the batter into the 12 muffin cups; don’t fret if it goes all the way to the top. Scatter the remaining 1/3 cup chips over the tops of the muffins. Bake muffins for 18 to 20 minutes, or until a toothpick inserted into the center of each muffin comes out batter-free.

Eat right away or store muffins a few days in an airtight container at room temperature. Muffins get a bit more dry each day that they rest, but will rewarm nicely.

 

https://smittenkitchen.com/2022/05/double-chocolate-chip-muffins/

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Posted in Bakery, Snack

Nov 01

Egg-Free Chocolate Pudding With Olive Oil and Sea Salt One-Pan Recipe

Chocolate pudding with olive oil and sea salt

SERVES: 4

1⁄4 cup sugar
2 Tbsp corn starch
2 cups low-fat milk
1 Tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, chopped (or 2⁄3 cup bittersweet chocolate chips)
1 teaspoon vanilla extract
Pinch of table salt
Olive oil and coarse sea salt (like fleur de sel finishing salt)

 

  1. Combine the sugar and cornstarch in a medium saucepan over low heat.
  2. Slowly add the milk, whisking to blend.
  3. Bring to a bare simmer, then stir in the butter, chocolate, vanilla, and a pinch of table salt.
  4. Remove from the heat and continue stirring until the chocolate has melted uniformly.
  5. Pour into 4 small glasses or ramekins and place in the fridge for at least 2 hours.
  6. Before serving, drizzle the puddings with a bit of olive oil and top each with a pinch of sea salt.

OPTIONAL TWIST: Cover the bottom of each glass with sliced strawberries or a heaping tablespoon of strawberry jam, top with a thin layer of ricotta cheese, then spoon in the pudding.

NUTRITION: 310 calories, 19 g fat (10 g saturated), 29 g sugar

https://www.eatthis.com/olive-oil-sea-salt-chocolate-pudding-recipe/

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Posted in Dessert

Nov 01

The Best One-Pan Fudgy Brownie Recipe

Low-calorie fudgy brownies

MAKES: 12 Brownies

1⁄2 cup (1stick) butter
2 oz semi-sweet dark chocolate, chopped
3⁄4 cup sugar
1⁄2 cup unsweetened cocoa powder
1 1⁄2 tsp vanilla
3 eggs
1⁄2 cup all-purpose flour
1 tsp baking powder
3⁄4 tsp salt
1⁄2 cup chopped walnuts (optional)

 

  1. Preheat the oven to 350°F.
  2. Melt the butter and chocolate together in a pan set over low heat.
  3. Stir in the sugar, cocoa, and vanilla and remove from the heat.
  4. Add the eggs, flour, baking powder, and salt and whisk until smooth. Stir in the walnuts if using.
  5. Pour the batter into an 8″ x 8″ baking pan coated with a bit of nonstick spray.
  6. Spread the batter out into an even layer.
  7. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out nearly clean. (If you like your brownies less fudgy, bake a few extra minutes, until the toothpick comes out perfectly clean.)

 

With a restrained amount of butter and sugar and a dose of good, antioxidant-rich dark chocolate, you’re going to have a delicious square to devour, rather than a sweet treat that leaves you disappointed. This brownie may be low-calorie, but it’s 100 percent the real deal.

NUTRITION: 200 calories, 12.5 g fat (6 g saturated), 16 g sugar

https://www.eatthis.com/best-fudge-brownie-recipe/

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Posted in Dessert, Snack