Tag Archives for " baking "

delicious triple chocolate chip cookies!

Triple Chocolate Chip Cookies

TRIPLE chocolate chip cookies? wow. This recipe is so so good!

delicious triple chocolate chip cookies!These cookies are basic, delicious, come-out-perfect every time, and a staple in our house.

We hope you enjoy them as much as we do!

Triple Chocolate Chip Cookies

Prep: 10 minutes Cook: 12 minutes Yield: 2 dozen

  • Author:
  • Cuisine: Baking

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup unsweetened cocoa powder (not Dutch processed)
  • 1/4 teaspoon salt
  • 1/3 cup coarsely chopped dark chocolate (2 ounces)
  • 1/3 cup coarsely chopped milk chocolate (2 ounces)

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg, and beat until creamy. Mix in the vanilla.
  3. In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients, and mix well. Stir in the dark chocolate and milk chocolate, and mix well.
  4. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer the cookies to a rack to cool.

 

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Pumpkin Creme Brulee

Want an amazing Creme Brulee recipe that you can actually make yourself?

Growing up in Spain, our desserts were lighter and smaller portioned; yet, hugely satisfying. My favorite dessert has got to be my grandmother’s custard Crèma Catalana. The recipe is still written down on a post-it in my recipe binder. Every Christmas Eve, I host a dinner at my house for family and friends.

Last year, I pulled my grandmother’s basic recipe out, and the Crèmas were an instant hit. This fall, I’ve experimented a bit since I roasted an entire pumpkin and I have a lot of pumpkin puree left. The result: a delicious dish that is so satisfying, it will be a hit when you make it.

The caramelized sugar crust is totally optional; but don’t I just look like I’m having a blast with the blowtorch? I tell you, I go all out over at the MOMables kitchen! That torch is actually a plumber’s version and not the foodie gourmet one you get for $20 at the store. It was left over from one of my husband’s projects years ago!

Pumpkin Creme Brulee

Courtesy of MOMables™ Abuela’s Recipe Stash Yield: 6 – 7 Ramekins (depending on size)

  • Author:
  • Cuisine: Treats

Ingredients

  • 3 cups half & half
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup pumpkin puree
  • 6 large egg yolks
  • ½ cup granulated sugar, plus 6 tablespoons for browning tops

Instructions

  1. Preheat the oven to 350F. Place the ramekins on a cookie sheet (with sides), and fill with enough water so that it comes halfway up the sides of the ramekins (water bath).
  2. In a 2-quart pot, heat the half & half, vanilla, cinnamon, and pumpkin puree over medium heat.
  3. Place the egg yolks and 1/2 cup sugar in a small bowl. Mix until you achieve a pale yellow color, and the sugar has dissolved.
  4. Remove the pot from the heat, and slowly whisk while you incorporate the egg mixture into the half & half mixture. Whisk continuously until both mixtures are well combined.
  5. Fill each ramekin with the mixture, but do not overfill. This yields enough for six (5-ounce) oval ramekins (gratin dishes).
  6. Place the pan in the oven on the middle rack, and bake for 30 to 35 minutes. To test for doneness, jiggle the pan to see if the custard is set (pudding like). If so, remove, and let it cool on the counter before refrigerating overnight (you can make these up to 3 days ahead of time).
  7. Optional: Before serving, spread 1 tablespoon of sugar on each ramekin, and, using a blowtorch, caramelize the sugar to form a candy coating. Don’t have a blowtorch? That’s okay, these are delicious without the added sugar.

 

2

Cranberry Orange Bundt Cake

Want an orange-flavored cake that isn’t overpowering?

My grandmother, fabulous in everything she did in the kitchen, could have owned a bakery business. If there is one thing she taught me well how to do, it’s to take a basic recipe and add things to make it my own. Her basic cake recipe has enough ingredients in there to make you think it takes a lot of time, when it really doesn’t.

A long time ago, I needed to bring a cake to a friend’s house, and I ran out of cake flour. So in a pinch, I borrowed a box of yellow cake mix from my neighbor, and called it a day. I know, I know, I don’t do boxed anything, but once a year, it’s okay to make it semi-homemade. Right? The result was a super-moist and delicious cake where the orange flavor is present but not overpowering. Doesn’t it look delicious?

Abuela’s Cranberry-Orange Bundt Cake with Cream-Cheese Frosting

Yield: 1 Bundt cake (You can double the recipe, and make a tall Bundt.)

  • Author:
  • Cuisine: Baking

Ingredients

Cake Ingredients:

  • 4 eggs
  • 1 cup orange juice
  • ½ teaspoon orange extract (optional)
  • ½ cup cranberry sauce (non-jellied)
  • 2 tablespoons vegetable oil
  • 1 box yellow cake mix

Frosting Ingredients:

  • 8 ounces cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons half & half

Instructions

For Cake:

  1. Preheat the oven to 350F. Grease a Bundt pan (or coat with cooking spray).
  2. In a mixing bowl, beat the eggs, orange juice, orange extract, if using, cranberry sauce, and vegetable oil. Then add the cake mix. Mix well until the clumps disappear.
  3. Pour into the Bundt pan. Bake for 39 to 45 minutes, until the top is golden brown. Allow the cake to cool.

For Frosting:

  1. In a mixing bowl, combine the cream cheese, confectioner’s sugar, and vanilla. Mix until combined.
  2. Add the half & half, stirring to combine.
  3. Pour the frosting over the cooled cake.

 

Delicious Apple Turnovers

Fall Guide: Apple Varieties 101

& Easy Apple Turnover Recipe

Visit your local farmers’ market, Whole Foods, or grocery store, and you will see new varieties of apples on display. With so many options, how do you know which ones to buy? Haven’t heard of one before? Stop grabbing the same red delicious apples day after day, and start enjoying some of the juicer, sweeter varieties out there! Here is a quick guide on apples you’ll see this fall. Go ahead, try a new variety. And just for fun, you can get baking with our easy apple turnover recipe below.

Royal Gala

Royal Gala apples have a mild flavor and are crisp and sweet. Their characteristic yellowish orange skin has a distinct red striping. They are perfect for salads and eating out of hand, and cook nicely in applesauce.

Golden Delicious

Golden Delicious apples are a perfect all-around apple. They have a sweet, rich, and mellow flavor, and hold their shape best when baked.

Granny Smith

Popular, crisp, and tart, Granny Smith apples are a good all-purpose apple. Their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps, and delivers that perfect balance between richness and tang.

Honeycrisp

Honeycrisps are sweet, delicious eating apples. They are crisp (just like their name), and juicy, with a sweet honey-like flavor and a bit of tartness. They work well in baking and are perfect for applesauce.

Cortland

Cortlands are juicy, with a slightly tart flavor. They have a bright, red skin and pure white flesh. They are excellent for baking, especially in pies, cobblers, and crisps. Because their flesh doesn’t discolor quickly when sliced, Cortlands are great for fruit salads and fruit and cheese plates.

Empire

Empires are a combination of a McIntosh and a Red Delicious apple. They have a firm texture and a slightly tart flavor. They are an excellent eating apple, and a good one to have around for applesauce, pie, cakes, and salads.

Mutsu (Crispin)

Mutsu apples are usually very large, with a yellowish green skin. They are juicy and very crisp, with a very sweet flavor. They’re excellent for fresh eating, as well as using in salads, applesauce, and baked goods.

Ida Red

Ida Reds are tangy with a pink flesh. They give a nice pinkness to applesauce and keep their shape well during baking. They also freeze well and are nice and crisp in salads.

Jonathan

If you’re looking for a tart apple with a rich, spicy flavor, Jonathan apples are a good pick. They are also great to balance out sweet apples in baking because they hold their shape well. They’re a versatile apple that makes good salad and applesauce, too.

Macoun

A delicious eating apple, Macouns are sweet, aromatic, and perfect for nearly everything. They have bright red skin and a snow-white flesh. Their juicy taste makes them perfect for daily eating, but also for salads and applesauce.

Jonagold

Jonagolds are a combination of Jonathan and Golden Delicious apples. Their tangy, sweet flavor is housed inside a characteristic yellowish-green exterior with a blush stripe. They are excellent both for eating fresh and for cooking.

McIntosh

These classic bright red apples with green undertones are juicy and crisp. McIntoshes tend to break down when they are cooked. They are delicious and readily available, making them a good choice for eating out of hand or made into applesauce. For baking, they are best paired with Golden Delicious or other apples.

Red Delicious

Popular Red Delicious apples were bred to be eating apples. They don’t make good baking apples, but are perfect for eating out of hand. They have a mild flavor, are sweet and juicy, and are known by their deep red skin and a classic heart shape.

Winesap

Winesap apples are firm and sweet, with a bit of a spicy kick. The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.

With so many types of apples to choose from this fall, you can get creative and bake away! Why bake apples? They are inexpensive, they are delicious, are good for you, and paired with some sugar and cinnamon, who can turn them down?!  Here is my go-to recipe for easy apple turnovers. Save it, print it, enjoy!

Easy Apple Turnovers

You can choose any variety of apple, but Granny Smith is the traditional variety to use. Avoid baking with red delicious apples; these do not bake well. Prep time: 25 minutes. Bake: 25 minutes. Total time: 50 minutes. Yields 8 turnovers.

  • Author:
  • Cuisine: Treats

Ingredients

Turnovers:

  • 2 tablespoons lemon juice
  • 4 cups water
  • 4 Granny Smith apples, peeled, cored, and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed

Glaze:

  • 1 cup confectioners’ sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

For turnovers:

  1. Combine the lemon juice and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
  2. Melt the butter in a large skillet over medium heat. Drain the water from the apples, and place them into the hot skillet. Cook, stirring, for about 2 minutes. Add the brown sugar and cinnamon, and cook, stirring, for 2 more minutes. Stir together the cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until the sauce has thickened. Remove from the heat to cool slightly.
  3. Preheat the oven to 400F (200C).
  4. Unfold the puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into four smaller squares. Spoon the apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press the edges together to seal. Place the turnovers on a baking sheet, leaving about 1 inch between them.
  5. Bake for 25 minutes, until the turnovers are puffed and lightly browned. Cool completely before glazing.

For glaze:

  1. Mix together the confectioners’ sugar, milk, and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle the glaze over the cooled turnovers.

 

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