Also thought I'd mention that this is officially the 75th recipe on my blog! I started this blog in February of 2014 as a way to share my obsessive love for baking and culinary arts, and today I see it as one of my proudest accomplishments. I hope you all have been enjoying my recipes and random stories of my life, and I sure hope you choose to keep on reading! Thanks for all the support and Happy New Year!
I have a confession to make with these cookies. This is actually my fourth or fifth time making them, but every time I made them for someone else and forgot to photograph them. However, tonight I'm making them for New Years Eve, and I was determined to get them up on my blog. They do require refrigeration, but I find that even better. They are a slice and bake cookie so you can make them days ahead of time and all you have to do is take the logs out of the fridge, slice them, and bake them, and voila! I even put some sparkling sugar on top to add a nice finishing touch. Also, if you're wondering why they're called "double chocolate", it's because it uses cocoa powder and grated bittersweet chocolate to create a really nice, rich chocolate taste that's just amazing. Also, sable cookies are just a type of butter-based cookie, originally from France. "Sable" means sand in french, which is why these cookies are known for their sandy and delicate texture. My mom fell in love with these cookies the first time I made them, so I've made them several times ever since, and I'm hoping they'll be a hit at our New Years Eve party tonight.
Also thought I'd mention that this is officially the 75th recipe on my blog! I started this blog in February of 2014 as a way to share my obsessive love for baking and culinary arts, and today I see it as one of my proudest accomplishments. I hope you all have been enjoying my recipes and random stories of my life, and I sure hope you choose to keep on reading! Thanks for all the support and Happy New Year!
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When I first saw these cookies, my first reaction was that they were very similar to Oreos. Although these cookies are in fact delicious, I would say that they are actually much closer to whoopie pies than oreos, but the cookie is not as cakey as whoopie pies are. First of all, they are much bigger than oreos, and second of all, the cookie is much tastier and has more chocolate flavor and the cream doesn't exactly resemble the cream inside an oreo. To be honest, I think these might even beat Oreos, but that's up for you to decide. Also, my advice would be to make the cookies pretty small. I made mine normal sized, but then once you sandwich them together with cream in the middle, I had a lot of people saying they couldn't finish them. I also reduced the amount of cream filling to be made in the recipe because I had so much leftover that I decided to whip up a batch of cookies with them (which by the way were also very popular)!
Similar to Thanksgiving, my cousin and I are on charge for all the desserts on Christmas Eve. I wanted to make some of the most classic yet delicious Christmas cookies, so I went with sugar cookie cut-outs, my mom's famous Chocolate Chip Pecan Shortbread cookies, and these, Chocolate Crinkles. They turned out really good, and they're pretty easy! One comment I would have is that if you would like to refrigerate the dough overnight, I would first refrigerate it for an hour or so in the bowl you made it in (probably your stand mixer bowl), and then take it out of that bowl and wrap it in saran wrap to leave it overnight. I left it in a metal bowl all night long and it kind of froze to the bowl, which made it very hard for it to thaw. However, when you first make it, it's too runny to wrap in saran wrap, which is why I would choose this compromise to do the trick. Nevertheless, great cookies!
Happy Birthday to my aunt, Devlin (or in my terms, Auntie D). Her birthday was Friday, so of course that means... a cake! I asked her what flavor and she of course said chocolate, but then I decided to jazz it up a but with Nutella, because come on, who doesn't absolutely love Nutella?
So here's the recipe. It's beautifully easy and really delicious. One thing I will say is that I barely had enough frosting to cover the cake, so if you're one who loves frosting (like me, and probably all of us), then I would actually suggest doubling it. I also love love love decorating with frosting, so I just whipped up a small batch of buttercream frosting (¼ cup butter, enough powdered sugar to reach necessary consistency, vanilla extract, and food dye) and went bananas. I was going for a lace design on the side, but decided that would be too intricate for the consistency of frosting I was using and the fact that the frosting on the cake had already hardened up a bit, so I went for some simpler swirls, but I still think it looks pretty good. Enjoy! Happy Veterans Day! I got the day off, and was home alone all day long, so of course I ended up baking. Not only did I bake, I baked the best cupcakes ever. You will be amazed, believe me, they are just so good.
These cupcakes are chocolate cupcakes with eggless chocolate chip cookie dough in the middle and cookie dough buttercream frosting on top. In other words, heaven. The way they are made was just genius, or at least I thought. You make the cupcakes like usual. Then, you make the cookie dough. Then, before you add the chocolate chips to the cookie dough, you set aside 1 cup and use it in the buttercream frosting, which makes the frosting actually taste like cookie dough! Genius! I thought it was awesome, not to mention absolutely delicious. Last note: These cupcakes are filled, so you need to make a hole in them, but I suggest not using a cupcake corer. I have one myself so I started out using it and halfway through realized I had tons of cookie dough left. You need a bigger hole, so I definitely suggest using a knife. I also have pictures of the method I use to stuff the cupcakes below, enjoy! OK, Halloween is officially over, except if you're one of those people who makes it a Halloweekend. I already don't really like Halloween, so why make it a weekend, really? It's over.
With my ranting on Halloween complete, in comes the recipe! Now that it's November, that means the Thanksgiving stretch is in full swing, and I thought this recipe reflected that well, so here you go: Chocolate Chip Pecan Pumpkin Bars. Note that if pecans or nuts in general are not your thing, this recipe is still great without them. These bars are really good! I've been on a cookie roll recently, and thought it was time for a change, plus a little pumpkin, and man did I pick a great choice! One bite tastes like exactly like autumn, if that's even possible, but just believe me it does. I also have to tell this funny story (or at least it's funny to me). I was making this recipe, and I finished all the directions, so I was like great, now just pour it into the pan! Luckily, my baker instincts went off and said, wait a second, this doesn't look right. Turns out the original recipe I got this from had you measure out the flour and spices into a separate bowl in the beginning, but forgot to ever say to add them into the mix at the end. I noticed this pretty quickly, so I just put the flour in and it tasted perfect, but in my head I was sincerely shaming the recipe. Thank god I noticed or else these would have been some not so yummy bars... So enjoy the recipe, and make sure to add the flour! This cake probably contains the most chocolate you can ever fit into a 9"x13" pan. Of course for me and all you other chocolate fans out there, there is absolutely nothing wrong with that, in fact I strive to accomplish just that.
Pretty much that was an oddly fancy way to say this cake is freaking awesome. I made it in the form of cookies in my Texas Sheet Cake Cookies (hint the similarity in name). It is a classic chocolate sheet cake with a chocolate glaze on top that hardens and becomes dimply delectable. Because it's a sheet cake, it's really easy to make, so I suggest grabbing your ingredients now to make your life complete! Also, if you're wondering or slightly confused, I halved the recipe and made it in a 9 by 9 inch pan because I was making it for a smaller party, but next time, I'm just going to go all out, because this cake was delicious! I've been trying to make chocolate chocolate chip cookies for a while now, but have never been successful. There are so many recipes out there that give you a really yummy dough, but it is so runny that it comes out like a brownie crisp instead of a cookie, which is not what I want. In fact, I made a dough like that the night before I made these, but was so unhappy that I decided to make these. I found out that the secret is to use cocoa powder to get the chocolate flavor and not use melted chocolate, otherwise it will turn out like brownie batter and not bake like a cookie. It also helps to chill the dough for a couple hours, which is done in this recipe. So, if you're a huge chocolate cookie fan, like me, then you will love these cookies.
Recently, I've been watching tons of episodes of this show on the Food Network called "Cupcake Wars", which just gave me this buildup of desire to make really pretty and decadent cupcakes. So, I did. And they were very pretty, and very decadent.
I've been using this chocolate cupcakes recipe for years ever since my mom and I found it in Cook's Illustrated a while back, and I love it. The buttercream frosting recipe was new, however, and it was so delicious! I loved the Nutella flavor. It wasn't overpowering, but it was just enough so that you taste it and still know it is a hazelnut buttercream. Then, since I was feeling so adventurous, I made some rolled fondant (homemade) to decorate the tops. I had a blast! I don't really suggest the recipe I used, but you can make some at home or buy it in stores, or not use it at all and decorate with buttercream. Today I felt like baking, especially since it is nearing the weekend, plus all my Chocolate Chip Cookie Dough Truffles are gone, so why not, right? I had two cookie recipes I was choosing between, this one and one other. But, this one had tons of chocolate in it, so I couldn't resist.
This recipe is truly amazing. I've never actually had Texas Sheet Cake, but I know that it is a one bowl chocolate cake that has a spreadable frosting on top that hardens to become almost a glaze. Sounds delicious. Nevertheless, I'm sure these cookies do it justice, because they are simply amazing! Plus they are super easy and quick! They are a chocolate cake-like cookie with a chocolate glaze icing on top, to make almost like a mini-mini cupcake! They are sooo good! Plus, you will have tons of leftover glaze that droops off your cookie, and I must say is pretty delicious to eat in itself, which is always a plus when it comes to baking. Lastly, what I really liked about this recipe is that there was plenty of glaze to completely cover all the cookies, and very generously if I may say so myself. Just an overall wonderful recipe, believe me! |
AuthorMy name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below! Archives
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