Cooking A-Z :: C is for Carmelitas

When I first came across this recipe, I saw that it was titled “aka the best cookies ever,” and I thought, hmm.. that’s a pretty tough title to claim. I mean, the BEST cookies EVER. There are thousands, if not millions, of recipes out there for cookies whether it be a classic chocolate chip or a crazy candy bar cookie bar. And for this recipe to be called THE BEST is a pretty big statement to make. However, after baking and tasting these bars, I think they can be placed pretty high up in the ranks.

IMG_0059I mean wow, look at the delicious, gooey caramel layer topping the decadent layer of chocolate. Wow, it’s as mouthwatering to look at as it is to eat it.  To contrast the ooey-gooey-ness of the caramel and chocolate, we have the buttery top layer of oats and the slightly crunchy crispy bottom layer of oats.

If you have these ingredients in your kitchen, go make these immediately. Drop whatever you’re doing, go into the kitchen, and whip up a batch of these delicious carmelitas.

 

 

Ingredients:

32 caramel squares, unwrapped (I used caramel bits instead)
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Directions:

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

3. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan.

4. Bake at 350 degrees for 10 minutes.

5. Remove pan from oven and sprinkle chocolate chips over crust.

6. Pour caramel mixture over chocolate chips.

7. Crumble remaining oatmeal mixture over caramel.

8. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Original Recipe

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Cooking A-Z :: B is for Browned Butter Chocolate Chip Cookies

My first time browning butter was a pretty amazing experience. I managed to brown it without burning it and my oh my, the smell was heavenly. I typically don’t like the smell of butter, but browned butter, well, that’s a whole ‘nother story.

My birthday passed recently, and of course, I made my own birthday cake! I’ll be making a post on that very soon. (psst! it’s an oreo cake)

These really are some AWESOME cookies, so I highly recommend trying these out. The browned butter adds a dimension to the cookies that you can’t get with any other ingredient.

Image

photo courtesy of bellalimento.com

Ingredients:

  • 2 sticks unsalted butter
  • 2 1/4 cups all purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 Eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup milk chocolate chips
  • fleur de sel to garnish – optional

Directions:

  1. Into a heavy bottom sauce pan melt butter over medium heat. Continue cooking until butter turns brown. Stirring constantly. Remove from heat. Set aside to cool.
  2. Into a large bowl: mix: flour, baking soda, and salt. Set aside.
  3. Into your stand mixer add: butter and sugar. Mix until combined. Add eggs, vanilla and continue mixing.
  4. Gradually add flour mixture and mix until just combined. Fold in chocolate chips.
  5. Transfer dough to refrigerator to set for minimum of 30 minutes.
  6. Preheat the oven to 350 degrees. Using a small cookie scoop, scoop dough balls onto a rimmed baking sheet lined with silicon, parchment or spray with non-stick spray. Leaving space between each for spreading.
  7. Bake for approximately 11 minutes. Allow cookies to cool on pan for a minute and then transfer to a wire rack. Garnish with fleur de sel if desired.

Original Recipe

My First Time . . . With Piping Buttercream Rosettes!

I hope you all had an amazing Mother’s Day! Each and every day should be Mother’s Day considering what they’re always doing for us. This Mother’s Day, I made a layer cake for my amazing mom. I was running a bit (read: very) short on cash this year, so I couldn’t afford to buy her an extravagant gift. So I decided to try my hand at making a cake covered in rosettes.  Image

 

I did cheat a little, though. I used a dark chocolate cake mix instead of making it from scratch. I had an AP exam coming up, so I didn’t have much time to put together something. However, I did try to spice it up a little by spreading the inside with some delicious nutella.

For the frosting, I just made this basic buttercream and dyed it with a little bit of Americolor’s Teal food gel.

I know this isn’t perfect, but hopefully I’ll improve my “frosting skills” as I practice some more. If you have any experiences with frosting that you’d like to share, feel free to comment below!

 

Cooking A-Z :: A is for Almond Brittle

I’m starting a Cooking A-Z project on my blog to challenge me and spark up my baking experience. I was inspired by Sweets, Eats, and Crafts to do this, and I highly recommend you checking out her blog! It’s quite amazing. Hopefully my posts will inspire you to start a Cooking A-Z of your own.

Okay, so I have a confession. I actually burned my hand pretty badly while making my first batch. It led to a pretty not-so-delightful blister. Oops. But hey, everybody’s gotta make some mistakes to get where they are.. right? Right……? Sigh. Hopefully someones agrees with me there. Anywho, here’s the recipe. It’s originally a recipe for peanut brittle, but I used up all the peanuts I had when I made my burned batch so I had to substitute for almonds.

By the way, you don’t need a functional oven to make this recipe because this is made in the microwave!

PLEASE, PLEASE be extremely careful when making the brittle. If using a slightly smaller bowl, the mixture will overflow when the baking soda is added and you may burn yourself. 

 IMG_6596Ingredients:

  • 1 + 1/2 cups dry roasted almonds (or whichever nut you prefer)
  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1 tbsp butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

 

 

WYD:

  1. IMG_6592Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
  2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Yield: well, this much!

Original Recipe

Hot Chocolate Popcorn

Every girl who has her time of the month come by while going through a stressful period of time has to have some kind of a sweet tooth. I can’t possible be the only one! Well, that’s exactly what happened to me this week. Which is why I had to curb my craving for sweets with a touch (or maybe more) of deliciously sweet chocolate and salty sweet kettle popcorn.

Hot chocolate isn’t just for summer. I take a packet of hot chocolate to school if I want to make myself a cup to get my chocolate fix, or I make myself a quick glass to end my meal with a sweet, chocolatey touch. Another more unique way to get your hot chocolate fix is with hot chocolate popcorn!

I actually didn’t have a recipe for this, I kind of just went on a whim and put together some chocolatey things together and this was the absolutely beautiful dessert.

IMG_0413Ingredients:

All of the ingredients are to taste, you can use as much or as little as you want!

kettle corn or salted popcorn

milk chocolate

white chocolate

hot chocolate powder

parchment paper (optional)

Continue reading

Salted Caramel Dark Chocolate Cookies [[Award Winning]]

Hi everybody! Is it just me or is cleaning the absolute worst part of baking. I’m thinking of starting a “Baker Problems” series. I feel like a lot of people would relate to it HAHA.

These cookies are extremely popular amongst my friends and family (and me of course!). I do recommend using rolos instead of regular baking caramels because with the rolos, you not only get a soft, melty (is that an adjective?? hey, I’m more of a baker than a writer!), gooey caramel, but you also get a little bit of melted chocolate inside your cookie. I did make these a bit smaller than the recipe suggests, which means I reduced the baking time by about 2 minutes.

Honestly, these cookies taste absolutely amazing and they’re pretty easy to make! I made these a couple months ago, when I first started baking, and they turned out pretty well! ^___^

Have fun!

ImageIngredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar (light brown is fine)
  • 1 large egg, room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 2/3 cup (80g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/2 cups (270g) Dark Chocolate Chips
  • 16-17 Rolos
  • coarse sea salt (I used regular Kirkland sea salt)

WYD (What You Do/What Yuna Did):

1. In a large bowl, cream the butter and add the sugars until light and fluffy. (If using a handheld/stand mixer cream butter for 20 seconds and add sugars both on medium speed)

2. Beat in the egg and vanilla.

3. In a separate medium bowl, sift in the flour, cocoa powder, baking soda, and salt.

4. Slowly add the dry ingredients into the wet ingredients.

5. Chill dough for a minimum of 1-2 hours.

6. Preheat oven to 350ºF

7. Line a large baking sheet with parchment paper or a silicone baking mat.

8. Take 2 tbsp scoops of the dough, split in half, and roll each half into a ball.

9. Stick a rolo into one ball, top with the other ball and seal down the sides.

10. Sprinkle each cookie with sea salt before placing in the oven.

11. Bake for 12-13 minutes. The cookies will appear undone and very soft.

12. Cool on cookie sheet for a minimum of 5 minutes before transferring onto a wire rack.

Yields: 16-18 large cookies.

Original Recipe

Itty-Bitty Teeny-Tiny Chocolate Chip Cookies

Hi everyone! I’m Yuna, and this is my second blog on wordpress, but it is my first cooking/baking blog! I have a food-tasting/review blog titled twofoodiechicas, originally created on weebly. I decided to make the move from weebly to wordpress because I feel like there’s more of a community here, so I’m very excited to meet everyone here!

However, my twofoodiechicas blog has been running quite slowly because I’m the only one who does much eating. As the title may suggest, there are two chicas. But the chica I run my blog with is constantly dieting and doesn’t really eat much to review.

I’ve always wanted to start a baking/cooking blog so when I realized it would be hard to move all of my posts from weebly to wordpress, I seized the opportunity to start a new blog.

So here’s my first post! The original recipe calls them “Mini Chocolate Chip Cookies” but that was too boring for my standards. Therefore, I decided to call them… Itty-Bitty Teeny-Tiny Chocolate Chip Cookies. What a mouthful! Oh well, it adds a little bit of spunk in my day.

Recipe:

1 stick of softened butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1/3 cup all-purpose flour
1 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
Image
WYD (What You Do//What Yuna Did):
1. Mix the butter and sugars together.
2. Add the egg and the vanilla into the mixture and mix until combined.
3. Sift in the flours, salt, and baking soda.
4. Mix until just combined and stir in the chocolate chips.
5. Refrigerate the dough until firm (Roughly 1-2 hours)
6. Preheat oven to 350ºF
7. Scoop 1/2 teaspoon balls onto a baking sheet
8. Bake for 5-8 minutes or until desired doneness.
IMG_0497Bonus Tip: Put a bunch of these into a jar (i.e.mason jar, empty peanut butter (or speculooscookie butter) jar) for a cute gift!
 Yields: 12 dozen cookies