Sour Cream Chocolate Chip Muffins

I love a recipe where I pretty much have everything on hand and this is one of those kind of recipes. My chip stash (various forms of chocolate, butterscotch, peanut butter, white chocolate chips and probably some random crunch chips and toffee bits too) in the fridge and the freezer is, in my mind anyway, legendary. And then the chocolate bars too. I can not help myself, I buy when things are on sale and store them in the fridge or freezer. The same way I do when butter is on sale. It is just a thing.D&D_2386

I did chocolate inventory recently and if I had to divulge it in public, I think it might be slightly embarrassing.

This is a one bowl, easy-peasy no-brainer kind of dessert.

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes, turning half way through and then check with a toothpick to make sure it comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Source: Taste of Home

1 December 2017 – made them after our work Christmas party. It was just that easy.

D&D_2390That said, I think this is a recipe that you could make many variations with the basic batter. So, next time no chocolate chips, but maybe some blueberries and lemon zest. Or just some lemon juice/zest and a lemon glaze. Or cinnamon, walnuts, and raisins with a cream cheese frosting. Just keep in mind that the batter, without the additions, is pretty simple and not too sweet. To my mind that makes it a pretty blank canvas to work with and I plan to work through my ideas as this holiday season fades into the icky part of winter. Baking always makes winter feel a little bit better. With the days so short, you need to have something to look forward to.

Chocolate Fudge Chip Cookies

I am, as I mention on a regular basis, not a huge chocolate person, but this looked like something everyone I know would like, so I decided to go for it. It falls in line with my “brownie” cookie phase that I have been working on for the last 6 months or so. While not a “brownie” cookie itself, the flavors will be similar and best of all, I have everything on hand to make it. My favorite kind of recipe. It helps that my freezer is mostly stocked with unsalted butter and chips of all flavors. Freezers are wonderful things … especially when you are cheap like me and buy things on sale that you will use later. Chocolate is not cheap, so I try to make sure to get the very good stuff on sale and then store it properly. Butter, another thing that is not cheap, is the same for me. I don’t really know what I would do if I ran out – to be honest, I can’t remember that ever happening. Guess that’s how you know you are a baker. I really like being a baker.D&D_1926

This is another Trisha Yearwood recipe, but I think I would try it no matter whose original idea it was. I’m pretty sure the Boy will be all over it. Hopefully all the choco-holics at the office will enjoy them as well.

1 cup unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, room temperature
1/2 tsp vanilla
2 cups all-purpose flour
1 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped walnuts
6 ozs  semi-sweet chocolate chips
4 ozs white chocolate bar, chopped

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

Sift together flour, cocoa, baking soda, and salt over a piece of waxed paper.

In the bowl of a stand mixer, mix together butter and both sugars until combined. Add eggs, one at a time and incorporate. Add flour mixture and just combine – do not over mix. By hand, mix in the walnuts and both chocolates until just combined.

Drop a 20 scoop of dough on baking sheet. Bake, turning the pan half way through, until cookies are set, about 12 minutes. And do it again and again until your are done. Yep.

Source: Trisha Yearwood
12 June 2017

Notes: Mixed up and baked up really easy. I let the dough sit in the fridge overnight so all I had to do was bake when I got home from work. I like to do this – mix one night – bake the next. Or alternatively, get dry ingredients together one day and then finish and bake the next day – especially for cakes. I learned this from my mom because she used to mix all the dry ingredients for banana nut bread that she made by the dozens for Christmas presents.

 

Peanut Butter Chocolate Chip Cookies 

The Boy asked for these and I always try to make things that make him happy. So I made these for Easter. It is a peanut butter cookie that I had never tried, but instead of peanut butter chips, I used semi-sweet chocolate chips because that is what the Boy requested.

It is an odd thing. I love peanut butter – peanut butter and apple jelly sandwiches, peanut butter toast, peanut butter in my oatmeal – with raisins if possible – but I am not a huge peanut butter cookie fan. I think it is because so many of them have a dry, sandy texture. I also do not like peanut butter mixed with chocolate. As I have said over and over, I am not a chocolate person and there are only a couple of things I like mixed with my chocolate – caramel, toffee, or nuts – or some combination of the three. No peanut butter, no coconut, certainly not orange, oh dear lord, please no mint, blech. I know, I am seriously fussy – about just about everything.

Anyway, back to peanut butter – this is a recipe I’ve had for years and have never tried so this gave me the perfect opportunity to do so. This is … wait for it … a Gwyneth Paltrow recipe that I have modified, but I will qualify that by saying it is a recipe from her maternal grandmother that her grandfather loved. Family recipes are the vast majority of the time a very good thing. So I tried this – it’s easy to put together with things that I had on hand which to me is a huge bonus. If you compare it to the original, I did make a few changes (I only use light brown sugar for instance) and swapped out the peanut butter chips for semi-sweet chocolate chips, per the Boy’s request.D&D_1841

I have learned over the years that if you taste the raw dough you will get a good sense of what the cookie will taste like and I thought this worked out well. I also made a test cookie with no chocolate chips just to try it as a straight up peanut butter cookie. It worked well. That said, it is a soft cookie, so it is best to let it cool completely before moving it about too much.

Hood approved of, and ate half of, the plain peanut butter cookie – think there might be some dog treats with this in the future.

1 1/4 cups all-purpose flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp table salt
8 Tbs unsalted butter, room temperature
3/4 cup smooth peanut butter **
1 cup light brown sugar, lightly packed
1 large egg, room temperature
1 tsp vanilla
1 1/4 cups semi-sweet chocolate chips
Sanding sugar for the top (optional)

Preheat over to 350 degrees. Line a baking sheet with parchment paper.

Sift together dry ingredients over a piece of waxed paper. In the bowl of a stand mixer, cream together butter, peanut butter, and brown sugar. Mix in egg and vanilla. Add flour mixture a little at a time. Stir in chocolate chips.

Using a cookie scoop (disher), place cookies about 1 1/2 inches apart on baking sheet. Sprinkle with sanding sugar if your going for that thing (nice crunch). Bake about 10 minutes rotating pans half way through baking. Let rest on baking pan for at least 4 minutes then move to cooking rack to cool completely

* I always use unbleached, just a habit.

** I am a Jif PB person.

Source:  Modified from Epicurious

Almost Cowboy Cookies

Yet again another cookie that I never had a child (see: Snickerdoodles). I knew these were sold at the Publix when I was a kid, but we never bought any of them. I think, to me, they were a bit of a mash-up cookie – too many things involved. They are a little bit chocolate chip cookie, a little bit oatmeal pecan cookie and then you add coconut into the mix. Strikes me as strange – but I understand a lot of people really like them. I am so not digging the coconut, so we will try without it this time. I guess that means I need to call them something other than Cowboy Cookies, but I’m not sure what – well, Almost Cowboy Cookies seems to work.dd_1770

I guess the thing that sets me off is I really (no, REALLY!) do not like chocolate with oatmeal. There is nothing worse that thinking you have got a straight up old-fashioned oatmeal raisin cookie and find out – the hard way – Ugh – that it is oatmeal and chocolate chips. Every feeling revolts.

But I guess if going into this you know what you are dealing with it will decrease the amount of shock when you taste the cookie. And apparently, lots of people like this kind of cookie – if they did not the Publix would not sell them. That is a fact.

3/4 cup all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp kosher salt
6 Tbs unsalted butter, softened
6 Tbs sugar
6 Tbs brown sugar
1 large egg
1 tsp vanilla
3/4 cup rolled oats
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans (Renfroes)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Sift together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, beat butter until smooth and then add sugars and beat until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat to just incorporate. Stir in oats, chocolate, and pecans. Form dough into 24 balls and bake 12 at a time for 16 – 18 minutes rotating the baking pan half way through. Cool on baking sheet for a minute and the cool on a wire rack. Let baking pan cool and do the whole thing over again.

Makes 24 cookies (that should really be obvious).

Source: modified from Saveur

16 Sept 12 – v.g.

7 January 17 –  indeed, v.g.

2015 Mushroom Pate

Chocolate Chip Cookies – redux

I have had a habit of making cookies in the fall/winter (when the baking is so much easier) for people that I really appreciate. Especially for all the staff at the restaurants that we go to. And now it is time to start baking again for this fall, at least our version of fall – which is not saying much — sigh. dd_1578

There is a sweet boy that works at our favorite local on the beach and I have been remiss to ask his name, but I finally did last weekend and asked him what kind of cookies he liked. I think I might have scared him a bit – I mean who does that. He said chocolate chip, so this is a new version of the standard. Because Toll House Cookies are a total standard – at least for me. But I totally wanted to make some really exotic kind of cookies …  but he said chocolate chip cookies, so there we are. Simple as it is ….

1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Ghirardelli semi-sweet chocolate chips (12 oz bag)

Preheat  oven to 375 degrees. Line a baking pan with parchment.

Sift flour, baking soda, and salt over a sheet of waxed paper.

In a stand mixer, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs, one at a time and then add vanilla. Mix on low speed until incorporated. Gradually mix in flour mixture into butter mixture. Stir in Ghirardelli chocolate chips.

Drop by disher* #30 onto parchment lined baking sheet. Bake for 9 to 11 minutes or until golden brown.

* a disher is apparently a name for a cookie scoop – or an ice cream scoop. Had no idea at all, but thanks to Alton Brown I know how to determine the size of the disher. The one I had was a 40, so I then purchased a 30 and a 20.

I really liked these cookies. They were crispy on the edges and that is what I like in a chocolate chip cookie. Not a huge fan of the chewy cookie, unless they are oatmeal cookies. These seemed to go over well with the Boy, and the office. So, all in all that is a good thing. I do value the opinions of my friends and family – just as long as they are honest in their assessments. I think these were a success.

Sour Cream, Chocolate Chip, & Butterscotch Chip Cake

Yes, I take the Oxford comma seriously. That said, this kind of cake just sounded a little too good to be true. However, I think it delivers. Sour cream gives it a tang, and chocolate chips are really pretty good, but add the butterscotch chips and it seems a good balance – but I do have butterscotch thing. Always had. My father used to buy me butter rum lifesavers and bring them home after work. I seemed to always be checking his shirt pockets for lifesavers and the butter rum and cherry were my favorites. . The MotH* tried it and had some suggestions that I think will be good the next time I make it. His idea is to leave off the butterscotch chips and add some chopped pecans (Renfroe Pecans = local pecans) and to be honest, I think I could do without butterscotch and chocolate and just put in the pecans and this cake would be just, pretty much amazing.dd_1549

1 1/2 cups (6.8 ounces) all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
5 tablespoons unsalted butter, melted and cooled
2/3 cup granulated sugar
1 teaspoon of vanillla
1 cup sour cream
1 large egg
1/4 teaspoon plus a pinch of salt
1/3 cup semi-sweet chocolate chips
1/3 cup butterscotch chips

Vanilla Icing – sorry did not do this, but if it works for you – go on then.**
1 tablespoon unsalted butter
1/2 cup confectioners’ sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan – I just love baking spray – it makes this part easier.

Sift together the flour, baking powder and baking soda together over a piece of waxed paper.

In a mixing bowl, stir together the cooled butter, sugar, vanilla, sour cream, egg and salt. Add the flour mixture to the sour cream mixture and stir until blended (batter will be thick), then stir in the chips. Transfer the batter to the loaf pan and bake for 45 minutes. Let cool for about 15 minutes in the pan, then carefully turn from pan and let cool on a wire rack.

*Man of the House.

**Again, did not do this – it seemed to be gilding the lily, but I am not a fan of overly sweet things. Melt the butter in a microwave-safe bowl or a 2 cup Pyrex measuring cup. Add the confectioners’ sugar and stir to coat it with butter – it will be thick and pasty. Slowly add the milk about 1/2 tablespoon at a time, mixing well and adding more until you get the consistency you like. Stir in the vanilla. Drizzle over the cooled cake.

Again, I think this vanilla icing is so not necessary. Just me though. To each her own.dd_1548

Source: Cookie Madness – once again. A great site with lots of recipes I really like. That does not mean I will not try modification of this idea – because that what people who cook/bake do. Everything is a springboard to something new.

Brownie Cakes or something like that…

I am not a chocolate person, but this is one of those recipes that I love to make. I have everything on hand – do love this kind of recipe – no grocery store – woo hoo. Also I do like to make the people in my life who like chocolate-things happy. I did try one of these muffins (if you can call them that) and it totally has a great brownie thing going on. I really made these for the Boy and I think he liked it, at least I hope so. I shared a few at our beach local now that we can get out there again – Shaggy’s.

It is kind of funny. I am not much of a sweet person. I guess that is not entirely true. I will try a new recipe, once, and then I am done. Now the MotH is not into sweets at all, but he will try something if I press on him a bit. I do want his opinion – it is important to me. So my “test subjects” are my office, the Boy, and Shaggy’s. I really think they mostly do not mind too much. At least it seems that way to me.  Although I do seem to get blamed for people gaining weight, but ……

D&D_1550

1 cup unsalted butter, 16 Tbs.
1 cup chocolate chips, Ghiradelli is my favorite and my go to.
4 large eggs, slightly beaten
1 1/2 cups sugar
1 tsp vanilla
1 cup all-purpose flour

Preheat oven to 325 degrees. Melt the butter and chocolate chips over a low heat on the stove. I do not think this is a place for the microwave. Nope not at all.

Line your cupcake pan with paper liners. This makes 18 cupcakes which to my mind is really kind of annoying. I have a 12 cupcake pan – then had to wait till the pan cooled down to do the last six. Fine – I can do it, but I just do not want to. Guess I am just being fussy – but really?

D&D_1554

Beat eggs and sugar together. Sift flour over the egg mixture and add vanilla (I am very liberal with the vanilla – just saying). Fold in the chocolate – butter mixture and there we are – ready to make brownie cakes. Fill cupcake pan wells about 1/2 full.

Bake for about 30 minutes or until a toothpick comes out mostly clean. Just like a brownie will do.

This reminds me of the brownie cookies. They are like small brownies with lots of crusty edges, which to my mind are the best part of a brownie. I am a brownie edge person, not a brownie middle person. Guess it is a personal preference, but I do like a little bit of crunch.

Source: All Recipes and love that this is a Grandma recipe. Old recipes are my favorite kind.