Recipes, recipes, recipes~~~

Giant S’mores Cookies from My Baking Addiction

makes 18 large cookies in the muffin top pan            

Ingredients

2 sticks softened butter

1 Cup packed light brown sugar

3/4 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

4 Cups all purpose flour

1 teaspoon kosher salt

1 1/2 teaspoons baking soda

1 1/2 Cups chocolate chips

3 regular size Hershey’s Chocolate Bars

3 Full Graham Crackers

5-6 Large Marshmallows cut into fourths

Directions

1. Preheat oven to 350 degrees F. Place butter and sugars into a stand or electric mixer; beat until light and fluffy. Add eggs and vanilla until well combined.

2. Place flour, salt and baking soda into a large bowl; mix then slowly add to wet ingredients along with the chocolate chips. Mix until just combined.

3. Scoop a heaping 1/4 Cup of cookie dough into muffin top pan cups. Press down then gently press chocolate bar squares, graham cracker pieces and marshmallow slices on top of cookie dough.

4. Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan. Serve with milk and enjoy

Note: This recipe can be prepared without the muffin top pan. Just flatten out your cookie dough slightly onto a parchment or silpat lined baking sheet and press your s’mores toppings over the dough.

EVERYDAY CHOCOLATE CAKE

1/2 cup (1 stick or 4 ounces) unsalted butter, softened

1 cup (6 7/8 ounces) firmly packed light brown sugar

1/2 cup (4 ounces) granulated sugar

1 large egg, at room temperature

1 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups (6 3/4 ounces) all-purpose flour

3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat the oven to 325°F. Butter and lightly flour a 9×5×3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.

If you only have a natural or non-Dutched cocoa, you can still use it, but you’ll want to use 1/2 teaspoon baking soda and no baking powder.

This recipe is from Smitten Kitchen

Glazed Doughnut Muffins

For the Batter

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 cup milk

For the Glaze

3 tablespoons butter; melted

1 cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

Directions

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

NOTE:  these were good but in no way taste like a glazed doughnut.  The next time that I make them, I think I will add in either some fruit or some cinnamon crumb

This recipe is from My Baking Addiction–www.mybakingaddictioncom

Recipe adapted from: King Arthur Flour

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