Posts tagged ‘beat’

February 28, 2012

Chocolate Chip Nutmeg Cookies (and extra crispy coffee chocolate chip for crunch lovers)

Soft or crispy?  It’s the never-ending debate for all cookie enthusiasts.  I personally go for a soft center with slightly crisp edges, but let’s tell the truth here… any cookie is hard to resist.  Cookies bring you back to your childhood, can turn around a stressful afternoon, and usually come along with friends, family and laughter.  I wouldn’t encourage eating a whole batch, but share them with your friends after a BBQ or a day at the beach and you’ll be guaranteed a good end to your meal.

I wanted to make a twist o the traditional chocolate chip cookie.  I know, why change such a perfect thing, but I always like to try something new.  Sometimes they work and sometimes they don’t.  (I tried adding lemon zest into a back to oatmeal cookies to give it a zesty flavor and they came out tasting like a cookie coated in pledge.  Fail.  This one however received much better feedback.)  As a spun my spice rack I noticed my nutmeg grinder looking sadly neglected after the eggnog-filled holiday months so I decided to break it out for the occasion.  The nutty, warm scent of nutmeg mixed with the almond extract gives this ordinary cookie a flavor that makes your willing cookie takers say, “mmm, what’s in these??”.  I made these especially for a coworker’s birthday and they were a big hit.  By 10am that morning all of them were gone.

And of course they cookies always seem taste better when they’re right out of the oven.  If you miss that freshly baked taste, pop a few in the oven at 350 for 3 minutes and enjoy.

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 cup unsalted butter, softened
  • 3/4 cups sugar
  • 3/4 cups brown sugar, packed
  • 2 large eggs
  • 1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 1/4 cups flour (unsifted)
  • 1 tsp. baking soda
  • 1 tbsp. freshly ground nutmeg
  • 1/2 tsp. salt

Method

  1. Pre heat oven to 375°F
  2. In a large mixing bowl, beat butter, white sugar and brown sugar at medium speed until creamy and lightened in color.  I recommend mixing it roughly with a fork so the sugar doesn’t go flying around the kitchen when you turn on the blender.  Start slow and gradually bring up to medium until it’s a fluffy, creamy consistency.
  3. Add eggs one at a time, mix on low-speed until incorporated.
  4. And vanilla and almond extract and mix on low-speed until incorporated.
  5. In a separate bowl, stir flour, baking soda, nutmeg and salt.
  6. Gradually blend in the dry mixture into creamed mixture.
  7. Stir in chocolate chips.
  8. Drop tablespoon sized balls onto ungreased cookie sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Remove from oven and let cool for 1 minute.
  11. Carefully remove cookies with a spatula and let cool on wire racks for 2 minutes before digging in.
  12. Return for seconds, and then pack up the rest for later.

If you prefer crisper cookies, here’s a tip to making them more your style.  It’s about the eggs, skipping them results in a flatter cookie with a great crunch.  Super crispy, crunchy, chocolate chip goodness coming right up!

CRISPY COFFEE CHOCOLATE CHIP COOKIES

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup unsalted butter, melted and cooled
  • 1/3 cups lightly packed light brown sugar
  • 1/4 cups granulated sugar
  • 1 tsp. freshly ground nutmeg
  • 1 tbsp. cold strong coffee (save a small amount from your morning brew)
  • 2 tbsp. plus 2 tsp. light corn syrup
  • 1 1/2 tbsp. milk
  • 1 tsp. vanilla extract
  • 1 tsp. anise extract

Method for Supreme Crunch

  1. Preheat the oven to 325°F
  2. Position racks in the upper and lower thirds of the oven. This helps the cookies crisp by being closer to the heat source or at the very top where the heat accumulates.
  3. Line two large baking sheets with foil with the dull side up.
  4. In a medium bowl, mix together flour, baking soda, and salt thoroughly and set aside.
  5. In a large bowl, combine butter, white and brown sugar, coffee, corn syrup, milk, vanilla and anise. Mix until smooth.
  6. Slowly add the flour mixture and continue to stir with a wooden spoon until incorporated.
  7. Add chocolate chips and stir until mixed.
  8. The dough will be very soft.
  9. Divide the dough in half.
  10. Divide one half of the dough into 10 equal pieces, each about 1/4 cup
  11. Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. Remember, the cookies will spread even more as they bake so leave room!
  12. Bake the two sheets for 8 minutes.
  13. Rotate the sheets from the top rack to the bottom and from front to back.
  14. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. Pale cookies will not be crispy.
  15. Let cool on pan for 5 minutes.
  16. Slide the foil with cookies onto racks.
  17. When the baking sheets are cool, repeat with the remaining dough.
  18. Cool cookies completely before snacking, stacking or storing.
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October 17, 2011

Walnut Banana Bread

I’m not one to go for the fat-free, low-carb, no flavor recipes.  I like everything in moderation and this is a good recipe for those who want to meet in the middle, a little bit on indulgence without all the guilt.  This recipe usually calls for a stick of butter, but I decided to substitute in some other ingredients to give it the same moist consistency you’re looking for in traditional banana bread.  I’ve made more banana bread than I like to think about trying to perfect this combination, and I’ve finally found one that’s a winner.

I’m not a huge fan of bananas, but there’s something about the smell of warm nuts and toasty bread in the oven that warms my heart and has me waiting by the oven to dig in.  Spread a thin layer of honey or jam on top and settle in for some much-needed deliciousness.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cinnamon
  • 3 tablespoons melted butter
  • 1/4 cup plain yogurt
  • 1/4 cup applesauce
  • 1/2 cup brown sugar
  • 1/4 granulated sugar
  • 2 large eggs, beaten
  • 2-3 overripe bananas, mashed
  • 1/2 cup walnuts, chopped and toasted

Method

  • Preheat oven to 350°F
  • Line a baking sheet with foil and lay out the chopped walnuts
  • When oven is ready, toast the nuts for 10 mins.  Remove and set aside to cool.
  • Lightly grease a 9×5 inch loaf pan.
  • In a large bowl, combine flour, baking soda, nutmeg, cinnamon and salt.
  • In a separate bowl, mix melted butter, yogurt, applesauce and mashed bananas, and vanilla.  Then add 2 eggs and mix until well blended with a whisk.
  • Gently stir banana mixture into flour mixture; do this quickly and only until the mixture is moist, if you over mix you will end up with rock hard banana bread.
  • Take the nuts you set aside and lightly dust with flour (this will help them float in the bread and not sink to the bottom)
  • Stir in nuts and pour batter into prepared loaf pan
  • Bake for 50~60 minutes, until a toothpick inserted into center of the loaf comes out clean.
  • Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

This bread lasts for about a week if you keep it in a Ziploc bag in the fridge.  I like to toast the slices after the first day and spread honey and butter on the top.  It’s also been known to be a good companion to your cup of coffee on those early Monday mornings.

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