Yet Another Chocolate Chip Cookie Recipe

 Here I am with yet another chocolate chip cookie recipe!  Can you tell I love chocolate chip cookies and am trying to find the perfect recipe?  I'm looking for a cookie with a nice color (not pale), crispy on the outside, soft and chewy on the inside and a tiny bit of height to it.  This cookie checks off all my boxes!  Yay!  

I've posted other recipes for chocolate chip cookies on the blog and they are good in their own right but just not what I would call the "perfect" cookie.  Everyone has their own idea of the perfect cookie and this cookie for me, so far, is it!

I was hesitant to try this recipe as it is different than any recipe I have tried.  It has no brown sugar in it, only white but with the addition of molasses.  The molasses threw me for a loop but honestly you can't even taste it in the cookies!  I guess the white sugar with molasses somewhat subs for brown sugar.

So without further ado, here is the recipe:

Chocolate Chip Cookies

1/2 cup butter or margarine

1 cup + 1 tbsp. white sugar

1 tbsp. fancy molasses

1 egg

1 tsp. vanilla

1 1/2 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 cup semi-sweet chocolate chips

Directions:

1.  Using a hand mixer combine butter, sugar and molasses.

2.  Beat in egg and vanilla.

3.  Mix flour, baking soda and salt into wet ingredients using a mixing spoon.

4.  Stir in chocolate chips.

5.  Chill dough for 45 minutes.

6.  Drop by heaping tablespoon on to parchment lined baking sheets.  (I used a 1.5 tbsp. cookie scoop).  Flatten tops of cookies ever so slightly.  (HINT: Add extra chocolate chips to tops of dough balls to make them look extra pretty).

7.  Bake at 350F for 8-10 minutes. 

Peanut Butter Chocolate Chip Cookies

I love a good cookie and this is the perfect combination of peanut butter and chocolate.  They are mild tasting, peanut butter wise but perfect for when I don't have a lot of peanut butter on hand.  This recipe is easy to make and contains ingredients you would normally have in a pantry anyway.  I love recipes like that! 

Peanut Butter Chocolate Chip Cookies

Ingredients
6 tbsps. butter, softened or margarine
1/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. vanilla
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips

Directions
1.  Cream butter/margarine, peanut butter, and sugars.
2.  Add egg and vanilla.  Mix well.
3.  Combine flour, baking soda and salt.  Gradually add to creamed mixture.
4.  Stir in chocolate chips.
5.  Drop by tablespoons onto parchment lined cookie sheets.
6.  Bake at 350F for 11-13 minutes.

Another Chocolate Chip Cookie Recipe

I love trying different chocolate chip cookie recipes looking for "the one".   When I came across this recipe it looked simple and very promising and it certainly did not disappoint!  I modified the original recipe and the results were perfect.  This recipe yields a thicker, soft cookie that looks pretty too.  I love cookies that look pretty!  It just makes them that much more appetizing.

This recipe calls for cornstarch which as I've read, helps to keep the cookie soft and chewy.  This recipe will definitely be getting a place in my recipe book.  Enjoy!

Chocolate Chip Cookies

Ingredients:
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/3 cup granulated white sugar
1 egg
1 tsp. vanilla
1 1/2 cups all purpose flour
1 tsp. cornstarch
1 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips

Directions:
1.  Cream butter/margarine (I used margarine) with brown and white sugars.
2.  Add egg and vanilla and mix till incorporated.
3.  Mix in flour, cornstarch, baking soda and salt.
4.  Add chocolate chips.
5. Drop by tablespoon full on to parchment lined baking sheets.
6.  Bake at 350F for 9-10 minutes.

Notes:
-I slightly flattened the tops of my cookies prior to baking as the dough was stiff.
-I add extra chocolate chips to dough balls prior to baking to make them look extra pretty.
-I used a 1.5 tbsp. cookie scoop and it yielded 26 cookies.

Chocolate Chip Cookies

Chocolate chip cookies are very popular and yet such a classic cookie that has been around for what seems like ages.  It is a favourite cookie of my family and these cookies certainly disappear in a hurry!

I have tried many recipes in the past.  Some were too chewy and firm, others too soft.  I like a cookie with a crispy edge and a soft middle.  If that's the kind of cookie you are looking for, this recipe is for you!

Chocolate Chip Cookies

Ingredients
1/2 cup butter or margarine, softened
1/2 cup brown sugar, lightly packed
1/4 + 1/8 cup granulated sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1 cup chocolate chips

Directions:
1.  Blend butter/margarine and sugars until light and fluffy.
2.  Add egg and vanilla; mix well.
3.  Stir in flour, baking soda, baking powder and salt.  Mix till combined.
4.  Add chocolate chips.
5.  Drop by tablespoon full on to parchment lined baking sheets. (No need to flatten cookie tops; will spread as they bake)
6.  Bake at 375F until edges are lightly browned, about 9-10 minutes.


Notes:

• You can double this recipe (amount of granulated sugar would be 3/4 cup)
• I add extra chocolate chips to the tops of the cookies prior to baking to make them look prettier.
• I was able to make 23 cookies using my 1.5 tbsp. cookie scoop.

Apple Fritter Quick Bread

I enjoy making quick breads because they are, well, quick!  No yeast or rising.  Simply mix together and bake.  I've been seeing this recipe for apple fritter bread online and decided to try my hand at it.  It makes for a perfect afternoon snack or as the finishing touch to a meal.

Apple Fritter Quick Bread


Ingredients:
Brown Sugar Mixture:
1/3 cup brown sugar
1 tsp. cinnamon

Batter:
1/2 cup butter or margarine, softened
2/3 cup white sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 cup milk
2 medium sized apples, peeled and chopped

Glaze:
1/3 cup icing sugar
1 tbsp. milk

Directions:
1.   Preheat oven to 350F.
2.   Combine brown sugar topping mixture and set aside.
3.   For batter, mix butter and white sugar until fluffy.
4.   Add eggs, one at a time.
5.   Add vanilla.
6.   Combine flour and baking powder and add to creamed mixture.
7.   Stir in milk.
8.   Prepare a 9" x 5" loaf pan by lining it with parchment paper.
9.   Pour half the batter into pan.
10.  Add half the apples and sprinkle with half the brown sugar mixture.  Pat lightly into batter.
11.  Pour remaining batter over apple/sugar mixture.
12.  Add the rest of apples and sprinkle with the rest of brown sugar mixture.
13.  Using a knife, swirl apple/brown sugar mixture into batter.
14.  Bake at 350F for about 60 minutes or until a toothpick inserted in center of loaf comes out clean.
15.  Allow to cool for 10 minutes and then lift parchment lined loaf out of pan.
16.  Combine glaze by mixing icing sugar with milk.  Drizzle over top of loaf.

Coconut Cream Cupcakes

I love coconut and cupcakes so this recipe is a win-win for me!  It starts with a light vanilla cake topped with sweet, creamy coconut flavoured icing and sprinkled with toasted coconut.  A great treat for any occasion!

Coconut Cream Cupcakes

Ingredients:
Cupcake
1 1/4 cups cake & pastry flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup granulated sugar
1 1/2 tsp. vanilla
1/2 cup canola oil
1/2 cup buttermilk
1 tsp. coconut extract

Directions:
1.  Mix flour, baking powder, baking soda and salt in a small bowl. Set aside.
2.  Beat eggs, add sugar, oil, vanilla and coconut extract.
3. Add dry ingredients to egg mixture alternatively with buttermilk.
4.  Bake for 12-14 minutes at 350F.
Yield: 12-13 cupcakes

Frosting
1 cup margarine (or butter)
2 1/2 cups icing sugar
1/2-1 tsp. coconut extract

Directions:
1.  Using hand mixer, whip margarine or butter till fluffy (2-3 minutes).
2.  Add icing sugar and coconut extract (add more or less extract depending on your flavour preference).
3.  Pipe frosting onto cupcake using a large round icing tip.

Top with toasted coconut.
(I toast my own coconut by placing about 1/2 cup of flaked coconut in a hot frying pan.  I constantly stir the coconut until it is light brown in colour).

Rhubarb Pudding Cake

My family has enjoyed this pudding cake for the last few years I've been making it.  It is a dessert that always disappears quickly!  It can be served warm or cold and goes perfect with a scoop of vanilla ice cream.

Rhubarb Pudding Cake

Ingredients
1st Layer
2 cups chopped rhubarb

2nd Layer
1/3 cup white sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
3 tbsp. margarine
1/2 cup milk

3rd Layer
1/3 cup white sugar
1 tbsp. cornstarch
2/3 cup boiling water

Directions
1.  Cover bottom of a 8" or 9" square pan with rhubarb.  You could also use a deep dish pie pan.
2.  Mix 1/3 cup sugar, flour, baking powder, salt and vanilla.  Cut in margarine.  Add milk and stir to combine.  Pour on top of fruit.  (If mixture is too thick to pour, add a little more milk).
3.  Mix 1/2 cup sugar with cornstarch.  Sprinkle over mixture in pan.
4.  Pour boiling water on top of entire mixture.
5.  Bake at 375F for 45 minutes.

Rhubarb Muffins

Rhubarb season is on now where I live.  Yay!!  I love baking with rhubarb.  I dusted off my recipes and pulled out this one for rhubarb muffins.  They have a cinnamon sugar topping that makes them extra special.

Rhubarb Muffins

Ingredients for Muffins

2 1/2 cups flour

1 1/2 cups brown sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 egg, lightly beaten

1 cup buttermilk

2/3 cup oil

1 tsp. vanilla

2 cups chopped rhubarb

Ingredients for Crumb Topping

1/2 cup white sugar

2 tsp. cinnamon

1 tbsp. margarine, melted 

Directions

1.  Combine flour, brown sugar, baking soda, salt and cinnamon in a bowl.

2.  Combine wet ingredients in another bowl: egg, buttermilk, oil and vanilla.

3.  Add wet ingredients to dry ingredients and stir till combined.

4.  Fold in rhubarb.

5.  Fill muffin liners (I used regular liners but next time I would use the tall liners with high sides as the crumb topping spreads onto pan).

6.  Combine crumb topping ingredients: sugar, cinnamon, margarine.

7.  Sprinkle muffins with crumb topping.

8.  Bake at 375F for about 18-20 minutes.

I was able to get 17 muffins by filling the liners about 3/4 full.  

Happy Birthday!

It's my sister's birthday today!  In honour of her special day I baked her a cake.  I searched the internet for cake decorating ideas and settled on a style I found on Pinterest.  I love how it turned out!  Hope it tastes just as good.

Orange Poppy Seed Muffins

I love lemon poppy seed muffins and decided to make these muffins with orange zest and juice instead.  The result is a tender, moist, orange flavoured muffin.  Perfect for an afternoon snack!

Ingredients:

2 eggs

1 cup sugar

1/2 cup vegetable oil

1/2 tsp. vanilla

zest of one orange

juice of half an orange

1 tbsp. poppy seeds

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 cup sour cream

Directions:

1.  In a bowl combine the eggs, sugar, oil, vanilla, orange zest and juice and poppy seeds.

2.  In another bowl combine the flour, salt and baking soda.

3.   Stir dry ingredients into wet ingredients, alternating with sour cream.

4.  Scoop mixture into prepared muffin cups.

5.  Bake for approx. 20 minutes at 400F.

Wordless Wednesday: Rosette Cake

I've seen cakes decorated in roses and decided to try this technique myself.  It was very simple to do and really elevates a basic cake.  I'm loving the results!

Rhubarb Muffins

I adapted this recipe to use rhubarb which has been growing in our garden.  These muffins have a cake like texture and taste great!  As a side note, they come off the paper liners really easily.  I hate when muffins leave half the muffin behind on the liner!

Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2/3 cup chopped rhubarb

Topping:
2 tbsp. sugar
1 tsp. ground cinnamon

Directions:
1.  Cream shortening, sugar and egg.
2.  Combine dry ingredients and add to creamed mixture alternatively with milk.  Stir until just combined.
3.  Mix in rhubarb.
4.  Fill paper liners.
5.  Mix topping ingredients of sugar and cinnamon.  Spoon desired amount on top of muffin.
6.  Bake at 325F for 20-25 minutes.

Yield: 9 muffins

Cherry Lime Muffins

Cherries are in season in my local grocery stores and limes were on sale so what better to make than muffins!  I adapted a favourite recipe to make these cherry lime muffins.  They are light in texture and have a nice citrus flavour.  Enjoy!

Ingredients

• 2 eggs
• 1 cup sugar
• ½ cup vegetable or canola oil
• ½ tsp. vanilla
• Zest and juice of one lime
• 2 cups all purpose flour
• ½ tsp. salt
• ½ tsp. baking soda
• 1 cup sour cream
• 1/2 cup chopped fresh cherries

Instructions

1. 1. Preheat oven to 400F.
2. 2. In large bowl whisk eggs and gradually add sugar.
3. 3. Add oil, vanilla and zest and juice of lime.
4. 4. In a separate bowl stir together flour, salt and baking soda.
5. 5. Stir dry ingredients into egg mixture, alternating with the sour cream.
6. 6. Fold in cherries.
7. 7. Scoop batter into prepared muffin cups.
8. 8. Bake for approx. 20 minutes.

Yield: 12 muffins

Strawberry Muffins

I love strawberries especially when they are fresh from the garden.  I adapted this recipe to use strawberries.  The result is a great tasting fruity muffin.

Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
3/4 cup chopped strawberries

Topping:
2 tbsp. sugar
1 tsp. ground cinnamon

Directions:
1.  Cream shortening, sugar and egg.
2.  Combine dry ingredients and add to creamed mixture alternatively with milk.  Stir until just combined.
3.  Mix in strawberries.
4.  Fill paper liners.
5.  Mix topping ingredients of sugar and cinnamon.  Spoon desired amount on top of muffin.
6.  Bake at 325F for 20-25 minutes.

Yield: 9 muffins