Softbatch school cookies

I always have this dough in the freezer as it keeps well in preformed balls and it bakes up fast (for cookie emergencies).  They are perfect for packing for school lunches since they stay fresh and soft.

Softbatch Cookies

(make a lot of tiny cookies)

1/2 cup (1 stick) unsalted butter

1/4 cup creamy chevre or cream cheese

1 Tablespoon molasses

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

Pinch of salt

2 cups of add-ins (we like mini m&ms for mini cookies, but use anything here)

In a stand mixer, mix butter, chevre or cream cheese, molasses, sugar, egg, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes, stopping midway to scrape down the sides.

Add the flour, cornstarch, baking soda, salt, and mix until barely combined.  Add your add-ins and mix briefly.

Make your cookie balls.  A tablespoon makes for a small cookie or use a 2inch cookie scoop to make a large cookie or anything in between.  Chill the cookie dough balls or freeze them before baking (I like to freeze them on a cookie sheet, crowded full, and then put them in a ziplock to bake later).

Preheat oven to 350.  Place cookie on silpat (or parchment paper) and space them to allow for a little bit of spread.  Bake for 8 to 9 minutes but not a second longer.  You're looking for set edges.  Let cool for 5 minutes on the sheet to set up.

Best chocolate buttercream frosting

This is for when you just need a classic chocolate frosting.  It's quick, easy, and super sweet.

Best chocolate buttercream frosting

makes enough for a dozen cupcakes (or more) or a single layer 9x13 cake

1 cup butter, at room temperature

3 and 1/2 cups confectioners’ sugar

1/2 cup unsweetened natural or dutch-process cocoa powder

3 Tablespoons heavy cream or milk

pinch salt

2 teaspoons vanilla extract

Beat the butter until creamy, about 2 minutes (with a hand held mixer). Add confectioners’ sugar, cocoa powder, heavy cream/milk, salt, and vanilla extract. Beat on low for 30 seconds, then increase speed and beat for 1 full minute. Add more confectioners’ sugar or cocoa powder if frosting is too thin or cream/milk if frosting is too thick.

Use immediately or cover tightly and store in the fridge till needed.  You can even freeze it (it's delicious frozen too!).

Peanut Butter Shortbread Bars

These bars are insanely decadent and ridiculously delicious.  They are actually easy enough to make but do require a bit of time.  I highly recommend making them but only if you are baking for a crew.  You'll send yourself into a sugar coma if you eat them all!

I think you could omit the peanut butter, but I havent tried it yet.  I will update when I do.  I also used the scale for measuring ingredients this time, but I'll update with other measurements if I make it again.

UPDATE: the chocolate seized when I melted it so I would like to try it with coconut oil next time.  Also, it's important to bake the shortbread layer till you see a little browning on the edges.  And finally, measure the salt for the caramel layer (I'm talking to those of you that never measure the salt).

Peanut Butter Shortbread Bars
makes a lot, maybe 24 small but rich servings

For the shortbread layer
200 g flour
1 tbsp cornstarch
100 g sugar
170 g unsalted butter cubed
1/4 tsp salt

Preheat oven to 325.  Process the flour, cornstarch, and sugar in the food processor.  Add in cubed butter and salt, pulsing till the mixture resembles small breadcrumbs.  Press into a greased 9x9 baking dish (an 8x8 will give you a thicker shortbread layer).  Bake for 25-35 till the edges are just beginning to brown.  Place in the fridge to cool a bit while you wait for the caramel to finish cooking.

For the caramel peanut butter layer
14 oz can sweetened condensed milk (or make your own!)
1 stick plus 3 tbsp unsalted butter
150g (or 3/4 cup) sugar
1 tbsp sea salt
4 tbsp peanut butter
1/4-1/2 cup crushed peanuts (optional)

Melt the butter in a medium saucepan, then add the condensed milk, butter and sugar and mix over low heat.  Stir almost constantly and increase the heat to medium-low, a low simmer.  Continue to stir almost constantly, reducing heat to prevent a full boil as needed. Continue to stir and cook for 35-45 minutes, until it's deep tan gold color.  Remove from heat immediately when finished and transfer to a heat proof bowl (glass pyrex works great), then let cool briefly.  While it's still warm, add peanut butter and mix thoroughly.  Pour gently over the shortbread (it's ok if your shortbread is still warm).  Sprinkle crushed peanuts over the caramel and lightly press them in.  Put in the fridge to chill.  It should be firm enough to press your finger in gently and hold the shape.

For the chocolate layer
320 g (or 2 cup) chocolate chips (milk or dark or a mix)
50 g (or 3 tbsp) unsalted butter (try it with coconut oil)

Melt chocolate and butter/oil slowly in the microwave at low power or use a double boiler.  When it's smooth, pour over the chilled caramel.  Chill again till firm.  Slice into thin bars.

Magic Cookie Bars

These are the best!  We make our own condensed milk, which makes them even better but try it whatever way works best for you.

Magic Cookie Bars

For the crust:

6 T unsalted butter, melted and slightly cooled
20 graham crackers (about 1 1/2 cups of crumbs)
1/4 c sugar
spoonful of molasses
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg

For the topping:

1 14-oz can sweetened, condensed milk
1 1/2 cup chocolate chips
1 c pecans or walnuts, chopped (optional)
2 c sweetened, flaked coconut

Heat oven to 350F. Butter (or spray) a 9x13 pan.

Process the graham crackers in a food processor until finely ground. Then add the sugar and molasses, baking powder, and salt and pulse until the mixture is combined. With the machine running, add the egg and melted butter and process until the crumbs are moistened and clumps form.

Place the crumbs in the prepared pan. Use your fingers to press the mixture into an even layer. Bake for about 15 minutes, until crust is set and dry.

Pour the condensed milk over the crust and use a spatula to spread it out into an even layer (smooth the high ridges). Sprinkle half the chocolate and half the nuts on top, then sprinkle all of the coconut on top. Finally add the remaining chocolate and nuts.

Bake for about 25 minutes, until the toppings are golden brown. Let the bars cool in the pan, on a wire rack. It's important to let them cool before cutting into squares.

Flourless Chocolate Cake - gluten free!

This is yet another recipe for the serious chocolate lover. It is RICH and it's gluten free, so it's a perfect cake to share with friends. It's super fast to make too and the clean up is easy with just 1 bowl. This recipe is from King Arthur Flour.

Flourless Chocolate Cake
serves 12 with small slices

1 cup semisweet chocolate chips
1 stick unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon espresso powder
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder

Preheat the oven to 375°F. Grease an 8" round cake pan (I like to use one that I can serve it in, so a ceramic tart pan with a nice fluted edge).

Put the chocolate and butter in a microwave-safe large mixing bowl, and heat until the butter is melted and the chips are almost melted. Stir until the chips melt, reheating if necessary. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and let cool in the pan before serving.

 Serve with a dollar of fresh whipped cream or vanilla ice cream. If you would like to remove the cake from the pan, wait 5 minutes before running a knife around the edges and flipping the cake out onto a serving platter. 

A chocolate lovers dream cookie

This recipe comes to us from Smitten Kitchen, of course.  As a fellow chocolate lover, she has perfected the chocolate lovers dream cookie.  The recipe is perfect as written, but feel free to sub in some whole wheat flour.  You wont even notice it with all the chocolate.  Check out the recipe with picture from Smitten here or below.

The Browniest Cookies
makes 2-3 dozen cookies depending on size

1/2 cup unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup dark or light brown sugar
2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup unsweetened cocoa powder, any kind will work
1 cup all-purpose flour
2/3 cup chocolate chips or bitter- or semisweet chocolate, chopped into chunks

Melt butter and unsweetened chocolate together (microwave or stovetop).

Whisk sugars into melted butter and chocolate, then eggs and vanilla. Whisk in baking soda and salt, cocoa and flour and then stir until just combined. Add chips or chocolate chunks and stir until combined.

Place bowl in the fridge for about 30 minutes.

Heat oven to 350°F.

Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread just barely. Bake for 9-11 minutes, err on the side of under-cooked.

Passover Matzoh Crunch

Passover is coming, so I thought I would share the most amazing Passover dessert ever.  It's probably best for a casual Seder.  It's so insanely addictive.  I actually cant wait for Passover to get here so I can make it!  The kids love to get creative with fun toppings, but I like it best with just cashews.

Caramel Matzoh Crunch
inspired by Marcy Goldman, A Treasury of Jewish Holiday Baking

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter
1 cup sugar
drizzle of molasses
1 generous cup coarsely chopped chocolate chips or semi-sweet chocolate
toppings in variations below

Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, breaking extra pieces to fit any spaces.

In a small saucepan, combine the butter, sugar and molasses. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).  The mixture will be bubbly when ready.

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 3-5 minutes, then spread the melted chocolate over the matzoh (an offset spatula is perfect for this). Add toppings if you like.  Chill at room temp or in the fridge or freezer till set.  Then break into pieces.

This makes a good gift if you can stop eating it long enough to package it up.


Variation:
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.  We also like coconut and raisins, peanuts, walnuts, and sprinkles but the sky is the limit with this one!

Chocolate Syrup

The BIG kid loves chocolate milk after a long run or bike ride and I'm sick of buying the processed stuff, so I made my own chocolate syrup today.  It passed the kid test.  We'll see if it passes the Daddy test next. (update: he LOVES it!  I'm making my third batch.)

Check it out here or below.


Chocolate Syrup

(a double batch fits nicely in the small neck jar that I use)

1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup water
dash of salt
1 teaspoon vanilla (or try it with any extract, raspberry would be amazing! Espresso powder would be fun too.)

In a small saucepan, add sugar, cocoa, salt, and water.  Bring mixture to a boil, stirring occasionally.  Reduce heat and cook 1 minute.  Remove from heat and add vanilla.  Cool.

I poured mine into a glass jar with a narrow neck.  It's a little bit thinner than a store bought syrup, so it pours nicely.

Store in the refrigerator.

Nutella Cookies

We secretly love Nutella over here, ok maybe not so secretly.  I sent my son to school in Kindergarten with a bagel nutella sandwich almost every day.  I was just happy that we was eating something, anything at school.  Now, he's in first grade and we've moved on to healthier options, but we still love Nutella.  So, when a friend shared this recipe, we had to make it.  And they are awesome... and surprisingly not too sweet.  It's a little more fuss than my usual scoop and bake cookies, but really, they're simple... and yum!

Check out the original recipe here from King Arthur.

Or I'll paste it below.  I didnt make any changes, well I skipped the sea salt and espresso.

Nutella Cookies
from King Arthur Flour
makes 12 cookies

Filling
1/2 cup Nutella chocolate-hazelnut spread

Cookie dough
1 cup Nutella chocolate-hazelnut spread
1 cup King Arthur 100% White Whole Wheat Flour or Unbleached All-Purpose Flour
1 large egg
1/2 teaspoon espresso powder, optional; for enhanced flavor

Topping
Fleur de Sel coarse sea salt

1) To make the filling: Scoop small balls of Nutella (chestnut-sized, about 1" diameter) onto a parchment-lined baking sheet. A teaspoon cookie scoop, filled level, is the perfect tool for this job; your goal is about 2 level measuring teaspoons of Nutella. You should have about 12 small balls.
2) Place the baking sheet into the freezer (uncovered is fine), and freeze until the balls are completely frozen, about 3 hours; or up to overnight.
3) Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
4) To make the dough: Mix together all of the dough ingredients; the mixture will be cohesive, fairly soft, but not sticky; think modeling clay.
5) Scoop out heaping tablespoonfuls of the dough; a slightly heaped tablespoon cookie scoop works well here.
6) Flatten a ball of dough. Place one of the frozen Nutella balls in the center. Wrap the dough around the Nutella like a dumpling, enclosing it completely. Roll the ball of dough between your palms to seal any cracks and round it out. Repeat with the remaining dough and frozen Nutella balls.
7) Place the cookies on the prepared baking sheet; they won't spread much, so should all fit on one sheet. Sprinkle very lightly with a bit of coarse sea salt.
8) Bake the cookies for 8 to 10 minutes; when done, they will have lost much of their shine, and you may see a very faint lightening of color around the bottom third of each cookie.
9) Remove the cookies from the oven; serve warm, or at room temperature. For the full melting-center, lava-like effect, serve warm; if they're at room temperature, the centers will be solid. Reheat very briefly in the microwave to liquefy the centers, if desired.