I (HEART) CHOCOLATE CHIP COOKIES!

Who was seen the movie,  "Bridemaids"?   It is quite funny and a must for any upcoming brides, previous brides or anyone who has ever had to put on a hideous bridesmaid dress.   It is full of lots of laughs and crazy wedding antics.  This post is a spoiler alert if you haven’t already seen it. Stop reading but at least skip to the fantastic recipe.  In the movie there is a giant heart shaped cookie at the bridal shower. I just happened to see this movie with three friends, one of who was having her shower in a week. I didn’t have time to make one of these for the bridal shower but I couldn’t pass up the opportunity to make it for the bachelorette.    I wasn’t in the mood for a sugar cookie so I decided to go with chocolate chip cookie.  I looked to the NY times, a chocolate chip recipe highly rated and very well know.  They claim they have made their share of tweaks and adjustments to create perfection.   This recipe unlike many others requires you to put the dough in the fridge for 24-36 hours, drying out the dough and creating a richer, more consistent cookie.    Sounds like a good idea to me. 

(Adapted from the NY Times)

INGREDIENTS:

• 2 cups all purpose flour
• 1 2/3 cups cake flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 bag of heath chocolate and toffee bits
• 1/2 cup chopped dark chocolate

I did some tweaking of the recipe as I was missing a few things.  See original recipe here : NY Times Chocolate Chip Cookie

INSTRUCTIONS:

1) Sift together flours, baking soda, baking powder and salt into a medium bowl. Set aside.
2) In a large bowl or mixer bowl, cream butter and sugars together until very light and creamy.  Add the  eggs, with vanilla at the end, one at a time, mixing well after each addition. 

3) Slowly add the flour with the mixer on low and blend until just combined.

4) Add the heath bits and dark chocolate mix on low or fold by hand until just incorporated into the batter. 

5) Cover the dough in plastic wrap, pressing up directly against dough and refrigerate for 24 to 36 hours. Dough may refrigerated for up to 72 hours.

6)  When you are ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat or spray the heart mould.

7)  For the giant heart cookie scoop out several mounds using a spoon or mini scoop and place them in the heart leaving about 1 inch around the edges.   Slightly press the dough down to fill any gaps, still leaving about a 1/2 inch to 3/4 inch gap along the edges to allow for spreading. Bake until golden brown but still soft, 25 to 28 minutes. Transfer sheet to a wire rack for 10 minutes, careful remove cookie to cool further.

Cookie version : Scoop golf ball size mounds of dough onto the baking sheet, turning horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Cookies bake about 15-18 minutes.  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. 

Yields: 1 1/2 dozen 5-inch cookies or 1 giant heart cookie

Are these better than Cooks Illustrated recipe? Tough call. Neither cookie really has any cons and I would go to either one in a second.  This recipe does have strong, rich chocolate chip cookie flavour. They are like making bakery style cookies at home. The inside was soft and chewy with a slightly crunchy crust. Ten girls finished this cookie in two days. It really didn't stand a chance.  

MEG'S RATING : D-EEEEE-LICIOUS

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Mint ice cream with mint Areo bubbles.

Yep, another ice cream to add to the list. I can't help if there are lots of summer events that require homemade ice cream.  It's fate. This year I am destined to make quart after quart of delicious homemade ice cream.    Ice cream  is just the perfect summer way to cool down on those hot and humid days.  I can actually think of 3 more events coming up in August. Hmm...three new flavours to think of.   The most recent summer event that required ice cream was a friend's bachelorette party.  Ten girls ventured up to Collingwood, to hang out at a spa, get massages, enjoy the sun, drink, eat, enjoy each other's company, and celebrate the bride!  I, of course signed up to bring the desserts.   I brought the Blueberry Banana Bread, a giant cookie (to be posted) and this post, Mint Areo Bubbles Ice Cream.  I have been pretty faithful to my previous ice cream base,  as it seems to be pretty flawless. I, however am adventurous and crazy so  I am going to try another one.

Mint ice cream with mint Areo bubbles.

(Adapted from Cooks Illustrated)

INGREDIENTS:

• 1 1/2 cups skim milk
• 1 1/2 cups 18% or 10% cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 large egg yolks
• 1 1/2 tsp mint extract
• 1 bag of Areo mint bubbles
• A tiny toothpick scrap of green food paste

INSTRUCTIONS:
1) Combine the milk, cream, 1/2 cup of the sugar, and the vanilla in a medium saucepan.  Stir over medium heat until milk is warm,  about 5 minutes.

2) In a medium bowl, whisk together the yolks and remaining 1/4 cup sugar until combined and pale yellow. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan.  Heat over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened (instant-read thermometer registers 180 to 185 degrees). Be sure to not let the mixture bowl as the eggs will curdle.

3) Using a mesh strainer/sieve, run the egg/yolk mixture into a medium bowl.  Set the bowl into a large bowl with a ice water bath. Cover the mixture with saran wrap placed on the mixture. Place in the refrigerate for at least 3 hours or up to 24 hours.

4) Stir in the mint extract and green paste and pour the custard into the ice cream machine canister and follow the manufacturer’s instructions.
5) Chop the Areo bubbles while the mixture is churning. Add half the bubbles in the last 5-10 minutes of churning. Add the remaining bubbles my hand. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.

I am actually not a big fan of mint and chocolate together.  I know, I know.  It's a travesty.  I figure People are chocolate and mint fans or chocolate and peanut butter fans.  I am the latter.  I did try this though and it was quite good, smooth and minty fresh.   I don't really trust myself to rate this but the girls at the bachelorette, thought it was fantastic.  As did my co-worker who went speechless on me and simply asked when the next batch was coming in.

FRIEND's RATING : D-EEEEE-LICIOUS!

My ice cream collection to date:

Coconut Gelato with M&M's

Cookie Dough Ice Cream

Pralines and Cream

Peanut Butter, Chocolate and Oreo

Peanut Butter Cup

Coffee with Chocolate Chips and Toffee

Blueberry Banana Bread - Fail and Recover

There is a reason many chefs prefer to be savoury chefs and not bakers or pastry chefs : the inability to taste.  When you are preparing a stir-fry or pasta you can taste the sauce, add a little salt as needed and you are good to go.   When baking most breads or cakes you don't really know if they turn out well until you get to slice or cut into it and dive in.   Wouldn't that be a shame if you had baked a beautiful blueberry banana bread and bring it up to the cottage to only slice it, bite and discover something isn't quite right.  How on earth could I forget the sugar!! Yep, blog fail.  The interesting thing was the bread looked absolutely perfect, soft and moist and loaded with blueberries.  The taste,  however of the no sugar bread was the complete opposite - terrible.   My obvious advice, don't forget the sugar in recipes when it calls for some.   I guess that is the beauty of blogging you can easily trace your steps through photography and figure out what was missing.   I did want to know if this recipe was actually any good so I re-baked it. 

Adapted from The Sweeter Side of Amy's Bread

INGREDIENTS:

Do these look ripe to you?

• 2 cups  All purpose flour
• 1/2 cup granulated sugar
• 1/2 tbsp baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 2 large eggs
• 1/2 cup vegetable oil
• 2/3 cup milk 
• 1 cup oats
• 2 cups (3-4) ripe mashed bananas
• 1 cup blueberries

INSTRUCTIONS:

1) Preheat the oven to 375F.  Grease/Spray a 9x13 loaf pan. 

2) Combine the oats and 1/2 cup of milk in a small bowl and let soak for 5 minutes

3) In a medium bowl whisk together the eggs, oil and remaining milk.

4) In a larger bowl combine the first five ingredients and whisk together.   Make a small well. 

5) Pour the wet mixture into the dry ingredients and fold together until partially moistened. Add the oats and bananas and fold together until almost combined.  

6) Add the blueberries and fold a few more times until all ingredients are just moistened. 

7) Place the mixture into the prepared loaf pan.   Bake for 10 minutes at 375F and then reduce to 350F and bake for another 40-45 minutes. A toothpick should come out clean. 

8) Remove from the oven and let the loaf cool for 10 minutes, then turn out on a wire rack to cool further.    Eat right away or wrap tightly in plastic wrap or ziploc bag and store in the fridge for up to 5 days.

The version with sugar is much better.  LOL!  I re-baked it for a girls bachorlette weekend away and it was the perfect breakfast accompaniment.  Moist and delicious with loads of blueberries. 

MEG's RATING : D-EEEE-LICIOUS!

Peanut Butter Oat Cereal Bars

It is rare that a long weekend comes and goes with out us going to the cottage.  It is also rare that a cottage weekend comes and goes with out me making some sort of delicious treat.  I always tend to do a quick snacking dessert like cookies, quick breads, brownies or bars.  Something you can quickly grab before heading down to the dock or while casually reading in the sun room.  Maybe even after an nice mid day nap.   I also tend to try and incorporate peanut butter and chocolate.   Long weekends at the cottages are often a family affair so I like to appeal to the masses as several seem to have a  peanut butter and chocolate dessert addiction.   I came across this recipe in a one of my daily dessert emails.  Some I keep and send to the baking folder and some I delete.  Most desserts that pop up chocolate and peanut butter are keepers. 

Peanut Butter Oat Cereal Bars

(Recipe adapted from My Recipes)

INGREDIENTS

• 2 cups uncooked quick-cooking oats 
• 3/4 cup firmly packed dark brown sugar 
• 3/4 cup all-purpose flour 
• 3/4 cup butter, melted 
• 1 large egg 
• 1 cup light corn syrup 
• 3/4 cup granulated sugar 
• 1 cup creamy peanut butter 
• 4 cups crisp rice cereal 
• 10 oz. dark chocolate 
• 1/2 cup peanut butter  
• 1/4 cup chopped peanuts
• 1/4 cup mini reeses pieces 

INSTRUCTIONS:

1) Preheat oven to 350F. Combine first 5 ingredients in a medium bowl into a moist crumb.  Press firmly onto bottom of a sprayed and tin foil lined 9x13 pan. Bake 12 minutes. Let cool on a wire rack 10 minutes.

 2) In a sauce pan on medium to low heat, combine corn syrup, sugar, and peanut butter.  Stir until melted and smooth. Stir in cereal, until all krispies are coated and press into pan on top of the oat mixture.

3) Using a double boiler, melt dark chocolate and peanut butter, stir until smooth.  Spread over cereal mixture using an offset spatula.  Sprinkle with chopped peanuts and reeses pieces. Cool at least 45 minutes. Cut into bars.

It is very hard to go wrong with chocolate and peanut butter but I felt like these bars were one layer too many.  I didn`t feel the oat layer added anything special to the bar and if anything only took away from the peanut butter and chocolate combination.  Next time I make this I will remove the oatmeal base and try to figure out another recipe I could use it for.  It did have a great crunchy oat texture just didn't fit with this bar. 

MEG's RATING : D-EEE-LICIOUS!

Chocolate Coconut Gelato

Ever since I got back from Italy I have been raving about my "Bounty" coconut gelato, teasing you all with how fantastic it was.  It was time I ended the obsession and attempted to create this for myself.
Many wonder if there is a difference between ice cream and gelato?  There are so many different ice cream and gelato recipes on the Internet that the lines of distinction seem to get blurred quite easily.  Here are the key differences:
~Gelato has more milk and less cream.   Therefore also a healthier option
~Gelato has less air incorporated into it to keep it smoother and denser due to less cream.  This difference can be difficult to achieve using a home ice cream maker.
~Gelato is generally served and stored at a warmer temperature than ice cream, also difficult to achieve at home.
~Less fat in Gelato also means stronger bolder flavours since you are not fighting against the fat and creamy mouth coating.
Doesn't sound to encouraging for homemade gelato does it?  Many of the key differences are not easily achieved at home. It may be best to leave gelato up to the Italian pros.  I could always use another reason to go back there to get my gelato fill anyway.   Here is my first attempt.

Coconut Chocolate Gelato

Springtime M&M's if you are wondering.

INGREDIENTS:

• 1 cup coconut milk 
• 1 cup half and half (18% cream)
• 1/2 cup granulated sugar
• 4 egg yolks
• 1 tsp vanilla paste
• 1 tsp coconut extract
• 3/4 cup finely shredded coconut
• 3/4 cup m&m's or chocolate chips. 

INSTRUCTIONS:

1) Combine the milk, cream, half of the sugar and vanilla paste into a medium saucepan.  Bring the milk nearly to a boil. When the very first bubbles begin to appear, take it immediately off the heat and let it cool.  Cover the sauce pan to allow more flavour to develop.
2) When the milk has cooled to about room temperature, (not too hot,  it will cook the egg prematurely) put the egg yolks into an electric mixer together with the other half of the sugar. Beat at a high setting until the egg yolks and sugar have been totally combined and are pale, rippled and thin.

3) Reduce the mixer speed and slowly add your cooled milk in a steady stream. Mix until everything is well combined
4) Transfer the mixture back into the saucepan.  Heat the mixture gently until the eggs thicken it into a thin custard. You want the mixture to lightly coat a spoon. Do not let the mixture boil or it will cause the egg to curdle.   You want steam but no boiling.  Feel free to keep a bit of cold milk or cream close by if you need to bring down the temperature.
5)  Once the mixture has thickened,  remove it from the heat and stir in the coconut extract,  pour it into a bowl and chill the mixture in the fridge, several hours or overnight.  Cover with saran wrap tight to the mixture to avoid a film from developing.  The mixture will continue to slightly thicken as it chills.

6) Pour the mixture into your ice cream maker and run based on your machines instructions. My instructions call for churning of 20-30 minutes.
7) Add the coconut and half of the m&m's in the last 10 minutes.    Add the remaining m&m's by hand folding in before freezing.   Store in an airtight container before serving.

Did it live up to the hype you wonder?  Yes and No.   As I suspected this turned out more like an ice cream than gelato.  It really didn't have the light smooth creaminess a gelato has, partially because there were pieces of shredded coconut in it.    Although it wasn't the same as my Italian gelato it was still pretty darn good.   It really did taste like a frozen Bounty chocolate bar.

MEG's RATING : D-EEEE-LICIOUS!

My ice cream collection to date:
Cookie Dough Ice Cream
Pralines and Cream
Peanut Butter, Chocolate and Oreo
Peanut Butter Cup
Coffee with Chocolate Chips and Toffee

Three Berry and Rhubarb Crumble Bars. A Summer MUST!!

What to do with the remaining rhubarb sitting in my freezer?  I wanted to use it to go along with the brownies and cupcakes I made for the bridal shower. My friend, Kelly who was wonderful enough to give me the Rhubarb was hosting the shower, so I thought it would be great to bring a dessert that showcased some of the fresh fruit growing right in her backyard.

Mixed Fruit Crumble Bars

INGREDIENTS:

Fruit Filling

• 4 cups fresh berries or rhubarb (fresh or frozen), cut into small 1/2 inch pieces.
• 1 tablespoon lemon juice
• 1/3 cup sugar
• 2 tablespoons cornstarch

Crust

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 cups uncooked quick-cooking oats
• 3/4 cup firmly packed brown sugar
• 3/4 cup butter, softened
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

INSTRUCTIONS:

1) Combine fruit and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until fruit is tender about 12-15 minutes.

2)  Combine the granulated sugar and cornstarch in small bowl. Stir into fruit mixture. Continue stirring until mixture comes to a boil.  Continue boiling until thickened about 1-2 minutes. Remove from heat. Set aside, it will continue to thicken as it sits and cools.

3) Preheat oven to 350°F. Combine all crust ingredients in large or mixer bowl. Beat at low speed until mixture resembles coarse crumbs. Scrape down if needed so that all mixture is crumbly.

4) Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 10-inch square baking pan lined with foil.  Spread filling over crust. Sprinkle with reserved crumb mixture.

5)  Bake for 30 to 35 minutes or until golden brown.   Let cool completely before removing so that fruit is set.  Cut into squares. 

I sadly have no "hero" shot for theses.   Most of them went to the bridal shower and the remaining went into to work and I simply forgot. It is a shame to because the word needs to be spread on how fantastic these bars are.   I am not sure if it was my choice of berries ( I used one cup of blueberries, strawberries, blackberries and rhubarb)  that gave a sweet and tart flavour or maybe it was the crunchy crumble base but I love loved these!  Yes, it deserved two loves.

I was almost tempted to make them again just so I could take a proper photo, or really because I wanted to eat another batch.   I, however did not.    Spread the word on these bars people, they are summer berry crunchy heaven.

MEG's RATING : D-EEEEE-LICIOUS!

Bridal Shower Cupcake Duo

I know I seem to have an obsession with coconut lately but this one wasn't my choice. It was a request for my friend Nicole's bridal shower. I did half coconut and half red velvet. For the red velvet I went with the recipe I made a few months ago ~ Red Velvet Cupcakes.~ Although I did make a coconut cupcake a month or so ago, that recipe had a some lemon in it. This time around I wanted a pure coconut recipe. I however, also needed to find a recipe that did not require coconut cream or milk. I would at some point like to make a recipe using coconut milk/cream one day but I did not have any in my house and I had time to go get some. Now who could I trust for a coconut cupcake recipe without coconut milk? Ina Garten, of course! Has she ever created something that didn't turn out well or make you want to reach through the screen and take it from her?   

Coconut Cupcakes "sans coconut milk"

(Adapted from Ina Garten)
Makes 12 cupcakes

INGREDIENTS:
3/4 cup unsalted butter, room temperature
3/4 cup sugar
3 large eggs at room temperature
1 tsp pure vanilla extract

1/2 tsp pure almond extract 

1/4 tsp coconut extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk ( didn't have any used the 1/2 cup milk and 1 tbsp vinegar)

8 ounces sweetened, shredded coconut

Icing: 

1 cup ( 8oz, 1 package) cream cheese, softened at room temperature

1/2 cup unsalted butter, softened
1 tsp vanilla

1/4 tsp coconut extract

2 cups icing sugar, sifted. (or more depending on heat level and consistency)

Topping: 

1 - 1 1/2 cups of flaked coconut

INSTRUCTIONS:

1) Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.   In a large bowl or your mixer bowl, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed and add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extracts until just combined.


2) In another bowl combine the dry ingredients. Alternate adding the flour mixture (3 times) and buttermilk.  Starting and ending with the flour. Mix until just combined. Fold in the coconut.

3)  Fill each cup about 2/3 full.   I used a 1/4 cup scoop.  Bake for 20 to 25 minutes, until the tops are brown and a toothpick comes out clean. Continue to cool in the pan for 10 minutes. Remove to a baking rack and cool completely.

4) Make the icing : In a large bowl/mixer bowl, beat together the cream cheese, butter, and vanilla and coconut extracts.  Add the confectioners' sugar and mix until smooth.   Pipe on top of cupcakes and top with flaked coconut and other decorations if you have any.

After two successful recipes of cupcakes without coconut milk I am beginning to think it might not be needed to create a moist and delicious cupcake chocked full of coconut goodness.   I knew I could trust you Ina.  The cupcakes and the shower were a hit!  

MEG's RATING: D-EEEE-LICIOUS

Red velvet cupcakes with gumpaste flowers

Coconut cupcakes with hearts on crinkle rounds

My Brownie Curse... Is it lifted?

For some reason I have had a lot of brownie difficulty in my life.  Many recipes I have tried in the past just don't come out the way they are supposed to or at least the way I want them too. Bad brownie luck? Maybe I just wasn't trying the right recipe? The tricky thing with brownies is there are so many variations because of so many different preferences on texture and flavour.   I prefer a nice balance between the uber rich fudgy brownies and the lighter cake like brownies.  Can I even find that I wonder? So far I have not.   I am crossing my fingers this is the right recipe, especially since I am not just baking these for me or my taste testing co-workers.  These bars are to go along some bridal shower cupcakes (post to follow) as an additional chocolate treat.  These bridal shower guests need energy for bridal shower games and wedding talk. 

Here goes nothing.....

Baked Brownies

Adapted from Brown Eyed Baker and the Baked Cookbook

INGREDIENTS:

• 1¼ cups all-purpose flour
• 1 tsp salt
• 2 tbsp dark unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped
• 1 cup (8 ounces) unsalted butter, cut into pieces
• 1 tsp instant espresso powder
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 5 eggs, at room temperature
• 2 tsp vanilla extract
• 3/4 cup white chocolate chips

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F. Line a 9x13 pan with parchment or foil and spray with non-stick spray
2. In a medium bowl combine the flour, salt, and cocoa powder and whisk together together.
3. Using a double boiler (a bowl over and not touching simmering water) add the chocolate, butter and instant espresso powder. Stir occasionally until the chocolate and butter are completely melted and smooth.

4.Turn off the heat and add the sugars to the chocolate mixture. Whisk until completely combined.  Remove from the above the water and allow to come to room temperature.

4) Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and vanilla and repeat. Do not over beat the batter at this stage or your brownies will be cakey.

5) Fold in the flour mixture into the chocolate mixture using a spatula until flour is half combined.  Add the white chocolate chips and fold in until flour is just combined.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time.  Brownies are complete when a toothpick inserted into the center of the brownies comes out with a few moist crumbs on it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into your desired square size.

Life has changed!   This really was a great recipe and I can see why so highly ranked by BYB.  This recipe was not so rich that you can only eat a tiny piece because you feel a sweet overload.  Perfect chocolate flavour and great texture, not too cakey, not too dense.  I also love a recipe that doesn't require the mixer and can be easily put together.  I will put this recipe in the "keeper" folder.

MEG's RATING : D-EEEEE-LICIOUS!