Sunday, July 15, 2012

Chocolate Chip Cookies Without Brown Sugar

Hi all, I am posting this for Jenny, I know I (Hailey) haven't posted in a loooong time, but if anyone is still reading this blog, I hope to get the recipes started back up again! Thanks for the cookie breakthrough Jenny!

I've been trying to figure out for YEARS how to make chocolate chip cookies in countries where I can't find brown sugar- first in France and now in Mexico.  And I finally figured out a recipe that includes ingredients I hope you can find everywhere!

Chocolate Chip Cookies Without Brown Sugar

1 1/2 cups sugar
3/4 cup unsalted butter (you could try salted, I just can't find it here...)
1 egg and 1 egg yolk
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 cups chopped-up dark chocolate (about the size of chocolate chips, unless you're lucky enough to find chocolate chips!)

First, melt the butter in a small saucepan, and BROWN the butter.  Cook it, while stirring, until the little pieces of milk fat that are floating in the mix start to turn a caramel color.  Remove it from heat and let it cool.  Once it is cool to the touch (you can stand to touch it- I've also waited long enough that it hardens again, and can't tell the difference) add it in a bowl with the sugar.  Mix the two together.  Add the two eggs and vanilla and mix.  Combine the flour, salt and baking powder, and add to the sugar/butter/egg mixture.  After that's integrated, add the chopped up pieces of chocolate.

Grease a baking sheet and bake at 325 Fahrenheit or about 160 Celcius (our oven right now has little dots.....and I figure I put the temperature about where the 1 dot should be...).  Place cookies in mounds on tray and bake for 12-15 minutes!

Tuesday, January 31, 2012

Chocolate Lovers' Mint Brownies

I begged and begged my neighbor for this recipe. They are the most delicious mint brownies I've ever tasted. I should have taken a picture after I made them, but I took a bunch of them visiting teaching, and when I came home, they were all gone!

Chocolate Brownie:
2 cups sugar
1 cup butter, softened
4 eggs (room temperature, if you have time)
4 ounces unsweetened chocolate, melted and slightly cooled
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons vanilla
1 cup broken walnuts or pecans (I leave these out, since my husband doesn't like them)

In a large bowl, cream together the sugar and butter until fluffy. Beat in the egg until well blended, then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread into a greased 9X13 pan and bake at 325 for 30 to 35 minutes. Do not over bake. Cool slightly

Mint Frosting:
4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
1/2 teaspoon peppermint extract
green or red food coloring

Mix ingredients until creamy and spread on brownies. Refrigerate for 1 hour.

Glaze topping:
6 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla

Combine butter and chocolate chips in a heavy pan or double boiler. Add vanilla and blend thoroughly. Pour gently over the frosting and spread by tipping the pan before the glaze cools. Refrigerate.

I know, I know, you're thinking, "Of course these are good! They have almost a pound of butter in them." Well yes, they are, and that's what friends and neighbors are for--sharing the calories.