THE Chocolate Chip Cookie

Soft, thick, and puffy chocolate chip cookies. The cornstarch is

the secret!

Ingredients:

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

3/4 cup (150g) dark brown sugar 1/4 cup (50g) granulated sugar 1 large egg, at room temperature 2 teaspoons vanilla extract 2 cups (250g) all-purpose flour 2 teaspoons cornstarch (aka cornflour) 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/4 cup (225g) semi-sweet chocolate chips

Directions:

1. In a large bowl using a hand-held mixer or stand

mixer with paddle attachment, beat the butter for 1

minute on medium speed until completely smooth and

creamy. Add the brown sugar and granulated sugar and

mix on medium speed until fluffy and light in color. Mix

in egg and vanilla. Scrape down the sides and bottom of

the bowl as needed. In a separate bowl, combine flour,

cornstarch, baking soda and salt. On low speed, slowly

mix into the wet ingredients until combined. The cookie

dough will be quite thick. Add the chocolate chips and

mix for about 5 seconds until evenly disbursed. Cover

dough tightly with aluminum foil or plastic wrap and chill

for at least 1 hour and up to 2 days. Chilling is mandatory

for this cookie dough.

2. Remove cookie dough from the refrigerator and

allow to sit at room temperature for 10 minutes. Preheat

oven to 350F. Line a large baking sheet with parchment

paper or a silicone baking mat. Set aside.

3. Once chilled, the dough will be slightly crumbly, but

will come together if you work the dough with your

hands as you roll into individual balls. Roll balls of dough,

about 1 Tablespoon of dough each, into balls. Bake for 8-

9 minutes, until barely golden brown around the edges.

They will look extremely soft when you remove them

from the oven. Allow to cool for 5 minutes on the cookie

sheet. If the cookies are too puffy, try gently pressing

down on them with the back of a spoon. They will

slightly deflate as you let them cool. Transfer to cooling

rack to cool completely.

4. Cookies stay fresh covered at room temperature for

up to 1 week. Baked cookies freeze well - up to three

months. Unbaked cookie dough balls freeze well - up to

three months. Bake dough balls in their frozen state for

an extra minute or two - do not thaw.

Makes about 2-2.5 dozen cookies. Do not drop dough onto

warm cookie sheets. Allow cookie sheets to cool completely

between batches. Baked cookies freeze well - up to three

months. Unbaked cookie dough balls freeze well - up to

three months. Bake for 1-2 extra minutes (do not thaw)

.Adapted from Anna Olsen

1 Giant Monster M&M Cookie

One giant peanut butter M&M cookie to cure even the largest

peanut butter cookie craving!

YIELD: 1 LARGE COOKIE

Ingredients:

2 Tablespoons unsalted butter, softened

2 Tablespoons granulated sugar

2 Tablespoons light brown sugar, packed

2 Tablespoons beaten egg (crack an egg, beat it, and

use 2 Tbsp)

1/2 teaspoon vanilla extract

2 Tablespoons creamy peanut butter (if using natural

peanut butter, use a thick no-stir variety)

6 Tablespoons all-purpose flour

2 Tablespoons old-fashioned rolled oats (or quick

oats)

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup M&Ms

2 Tablespoons milk or semi-sweet chocolate chips

Directions:

Preheat oven to 325F degrees. Spray baking sheet with

nonstick spray or line with a silicone baking mat. Set aside.

In a large mixing bowl, whisk the butter and sugars until

creamed. Add egg and vanilla mixing until well combined. Stir

in peanut butter then add flour, oats, baking soda and salt.

Fold in M&Ms until combined. With a large spoon, scoop into

a ball onto prepared baking sheet. The dough will be sticky.

Make sure the cookie dough ball is tall and round. Press the

chocolate chips into the top of the cookie.

Bake for 20-22 minutes, until edges are lightly browned. The

center may appear undone, but it will set as the cookie cools.

Let cool ON the baking sheet for 10-20 minutes.

*You may make four smaller cookies using this recipe. Just

divide the dough into 4 smaller mounds on the cookie sheet

rather than 1 large mound. Bake for 8-10 minutes.

Absolute Best Most Excellent Soft Oatmeal Raisin Cookies Total Time:18 mins

Prep Time: 10 minsCook Time: 8 mins

Yield: 36-42 cookies ...

Ingredients 1 cup raisins 1 cup butter (softened) 1 1/2 cups brown sugar (packed) 2 eggs 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon cinnamon 2 cups oatmeal (quick cooking oats)

Directions:1. First, you put the raisins in a small pan of water

uncovered and cook till puffy.

2. Put in strainer to drain and cool.

3. (I rinse them under cool water to cool them off

quicker) Cream and beat together (using elect. mixer) the

butter, brown sugar, and eggs.

4. Mix together the flour (unsifted), soda, baking

powder, cinnamon, oatmeal and add to the creamed mixture,

using beater to mix.

5. Last, add the raisins.

6. With a spoon, mix them in ever so lightly.

7. Drop by teaspoonfuls on lightly greased cookie

sheets.

8. (I use cooking spray) I sometimes use Tablespoonfuls

to make bigger cookies!

9. Bake them between 350*-360* for 8-9 minutes.

10. Take them out before they get brown!

11. Cool for a couple of minutes on the cookie sheet

before transferring to waxed paper to cool completely.

Chewy & DeliciousSugar Cookies

Ingredients: 1 cup - Country Crock ® Spread 1 cup - granulated sugar

1 - large egg

2 tsp - vanil la extract

2 2/3 cups - al l-purpose flour

1 ½ tsp - baking powder

½ tsp - salt

Step 1: Preheat oven to 375°. Beat Country Crock®

Spread with sugar in large bowl with electric mixer

until light and fluffy, about 3 minutes. Beat in egg

and vanilla, scraping sides occasionally, until

blended. Beat in flour, baking powder and salt.

Step 2: Shape dough into balls of about 2

tablespoons. Arrange 3 inches apart on ungreased

baking sheets. Press balls into 2-1/2-inch circles.

Pinch bottom to form the point of a heart. Push

dough at the top of the circle down towards the

center, then press dough into a heart shape.

Step 3: Bake 14 minutes or until edges are golden.

Cool 2 minutes on wire rack; remove from sheets

and cool completely. Decorate if desired *.

Chocolate Fudge Cookies

Ingredients:

1 cup chopped chocolate (whatever you have or like)

4 tablespoons butter, room temp.

3/4 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon instant coffee powder *optional

1/2 tbsp. Dutch Cocoa powder

1 cup all purpose flour, more if needed

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup Chocolate Chips Directions:

1. Melt the chocolate and butter in a heat proof bowl placed

over a saucepan of simmering water. Stir to combine and

until smooth in texture. Remove from heat and set aside

to cool to room temperature.

2. In the bowl of your electric mixer (or with a hand mixer),

beat the sugar and eggs until pale yellow and thick, about

5 minutes.

3. In a medium bowl, mix the cocoa powder, flour, baking

powder, instant coffee powder and salt-sifting would be

great to get rid of unwanted lumps Slowly add the dry

ingredients and continue mixing until incorporated.

4. Add in the eggs and sugar pure vanilla extract and mix to

incorporate, then add melted chocolate, mix until it is

smooth in texture.

5. Fold in the dry ingredients by adding wet mixture to flour

mixture, and gently fold until all incorporated.

6. Stir in Chocolate Chips and if you like you may add some

nuts if you desire.

7. Cover the bowl with plastic wrap and refrigerate

the batter just until firm, about 45-60 minutes but it

could be in the fridge even overnight.

8. When you take it out of the fridge it will be firm

and you can take your ice-cream scoop or a round

tablespoon and just add amount of cookies that

you would like to bake. My baking pan

is standard rectangular pan so I just added 9

cookies per pan, lined with parchment paper before

baking.

9. Preheat the oven on 350-375F, depending on your

oven.

10..Once on the baking sheet, form the cookies. You

may add less or more to be thicker like mine.

11. Bake between 10-14 minutes, depending again

on your oven and the thickness of your cookies. DO

NOT over bake them. When the cracks start to

show, it is done, so check after 10 minutes and see

if they need bit more time. Pull them out and let

them cool down on the baking pan for about 10

minutes until they are set and ready for you to

move them on a cookie rack to cool completely.

Royal IcingYield: Approximately 5 cups

Ingredients

2 pounds {one bag} confectioner's sugar {907 grams}

5 tablespoons meringue powder {approximately 53 grams}

2-3 teaspoons oil-free extract or emulsion

1/2-3/4 cups warm water

Instructions

1. Begin by stirring the flavoring into half the water.2. Using a paddle attachment, gently mix

the sugar and meringue powder. It's not necessary to sift the sugar beforehand, but you can if you like.

3. With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy.

4. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

NotesDon't be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.

Royal Icing 2INGREDIENTS

2 large egg whites, or more to thin icing

4 cups sifted confectioners' sugar, or more to thicken icing

Juice of 1 lemon

3 drops glycerin

DIRECTIONS1. Beat the whites until stiff but not

dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

3. INGREDIENTS 1 pound confectioners’ sugar

1/4 cup meringue powder

1/2 cup water, plus more if needed

Gel-paste food coloring in colors such as violet, lemon yellow, soft pink, or leaf green (sugarcraft.com), for tinting

DIRECTIONS

1. Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)

2. Divide icing into batches, and mix in a different shade of food coloring to each to tint.

1. Red Velvet MuffinsPrep time 20 minutesCooking time 20 minutesServes 12Skill Level  These are something special: red velvet and chocolate with an awesome White Chocolate Frosting to finish! Red Velvet muffins are just as delicious as they look. These are great for parties or for an anytime moment of yum!

what you need

75g butter, softened¾ cup caster sugar1 egg

1½ cups flour¼ cup BOURNVILLE Cocoa1 teaspoon baking powder2/3 cup buttermilk1 teaspoon no taste red food colour

1 teaspoon white vinegar½ teaspoon bicarbonate soda

250g PHILADELPHIA Block Cream Cheese, softened2/3 cup full cream milk powder2/3 cup icing sugar, sifted1 teaspoon vanilla

make it

1. CREAM  the butter and sugar until light and fluffy. Add the egg and beat well. Add the sifted dry ingredients and combined buttermilk and food colour and beat just to combine.

2. COMBINE the vinegar and bicarbonate soda and then stir through the cake mixture.

3. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180oC for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely.

4. BEAT together the remaining ingredients with an electric mixer until smooth. Spread frosting over cooled muffins and serve immediately.

2. INGREDIENTS 2 1/2 cups cake flour (not self-

rising), sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

Cream Cheese Frosting

DIRECTIONS1. Preheat oven to 350 degrees. Line

standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt. WATCH: Red Velvet Cupcakes

2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. WATCH: Buttering and Lining Cake Pans

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use a small offset spatula to spread cupcakes with frosting.

COOK'S NOTE

Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the

liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

CORN MUFFIN

Ingredients Edit and Save

Original recipe makes 12 muffins

1 cup cornmeal

1 cup all-purpose flour

1/3 cup white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/4 cup canola oil

1 cup milkCheck All Add to Shopping List

PREP

10 mins COOK

20 mins READY IN

30 mins

Directions1. Preheat oven to 400 degrees F (200 degrees

C). Grease muffin pan or line with paper muffin liners.

2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.

3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

4.

5.

6.

7.

8.

CORN MUFFIN 2

The following recipe makes 12 large corn muffins.

9. Ingredients :

10. 1/2 c. butter, softened2/3 c. sugar1/4 c. honey2 eggs1/2 tsp. of salt1-1/2 c. of all-purpose flour3/4 c. of yellow cornmeal1/2 tsp. of baking powder1/2 c. of milkshredded corn from 2 cobs

11. Above, some of the ingredients for corn muffins. For more information on yellow cornmeal, see the cornmeal entry in the main blog.

12. Shred the corn using a sharp knife. Don’t cut too close to the cob. You can scrape off what you can’t cut.

13. Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.

14. Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as you do.

15. When the batter is smooth, add the shredded corn and fold in.

16.17. Bake in a preheated

180oC oven for 25 minutes.

18. They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.

19. Enjoy! We definitely did.20.

Cream-Filled Chocolate CupcakesThese nostalgic desserts will bring back fond memories of sweets like Mom used to make.

PREP: 30 MINS 

TOTAL TIME: 1 HOUR 45 MINS YIELD: MAKES 12

INGREDIENTS

For the Filling

1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins

3/4 cup unsweetened cocoa powder, plus more for muffin tins

2 cups all-purpose flour, (spooned and leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

3 large eggs, room temperature

1 cup sour cream, room temperature

1 1/2 cups marshmallow creme (7.5-ounce jar)

1/2 cup (1 stick) unsalted butter, room temperature

DIRECTIONS1. Preheat oven to 350. Butter two 6-cup (each

with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt. WATCH: Cream-Filled Chocolate Cupcakes

2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).

3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a

cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.

4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.

5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

caramel filling

Ingredients:

6oz (180g) butter 1/2 teaspoon salt

1-1/2 cups packed dark brown sugar

1/2 cup milk

1 teaspoon vanilla extract

Preparation: Melt the butter in a heavy-bottomed

saucepan over medium heat.

Stir in the salt and brown sugar and heat the mixture until boiling, stirring constantly.

Cook over low heat until the sugar is totally dissolved.

Stir in the milk and return to the boil, stirring constantly.

Remove the pan from the heat and stir in vanilla.

Cool to lukewarm, stirring occasionally.

chocolate filling

Ingredients:

3/4 cup milk 4oz (125g) dark chocolate

1/4 cup sugar

pinch salt

2 tsp all-purpose (plain) flour

1oz (30g) butter

1/4 tsp vanilla

Preparation: Heat milk and chocolate in bowl

suspended over saucepan of boiling water.

When melted, beat until perfectly smooth.

Combine sugar, flour and salt and blend with a little cold milk.

Stir into chocolate mixture and cook for 5 minutes, stirring continuously, until thickened.

Remove from heat.

Add vanilla and butter and stir until combined.

Creme Patissiere

Ingredients:

2 cups milk 1 vanilla bean

6 egg yolks

6oz (180g) granulated (castor) sugar

1-1/2oz (50g) cornflour

Preparation: Place the milk and split vanilla bean in a

heavy-bottomed saucepan, bring to a boil and simmer for about five minutes.

Beat the egg yolks, sugar and cornflour with an electric mixer until mixture has thickened.

Pour in milk and whisk until smooth.

Stir continuously over moderate heat until the mixture has come to the boil.

Remove vanilla bean. Vanilla bean can be washed and dried and kept for using again.

To prevent a skin from forming over the creme, press plastic film or clingwrap onto the pastry cream.

Cream Cheese Filling

Ingredients:

8oz (250g) cream cheese 2 cups confectioners (icing) sugar

1 tsp vanilla essence

Preparation:Place all ingredients in the small bowl of an electric mixer and cream together until light and fluffy.

Variations:Maple: add 3 tbsp maple syrup

Citrus: add 1 tbsp lemon or orange juice or if you want the filling to have a little more flavor also add grated rind.

Colored: add a drop of food coloring to frosting until you reach the desired color.

EQUIVALENT MEASURES

Pinch or dash = less than 1/8 tsp3 teaspoons = 1 tablespoon2 tablespoons = 1 fluid ounce4 tablespoons = 1/4 cup4 tablespoons = 2 fluid ounces5 tbsp + 1 tsp = 1/3 cup8 tablespoons = 1/2 cup

Measure Equivalents

 

Metric Conversion FactorsMultiply By To GetFluid Ounces 29.57 gramsOunces (dry) 28.35 gramsGrams 0.0353 ouncesGrams 0.0022 poundsKilograms 2.21 pounds

1 tablespoon (tbsp) =

3 teaspoons (tsp)

1/16 cup (c) = 1 tablespoon1/8 cup = 2 tablespoons1/6 cup = 2 tablespoons + 2

teaspoons1/4 cup = 4 tablespoons1/3 cup = 5 tablespoons + 1

teaspoon3/8 cup = 6 tablespoons1/2 cup = 8 tablespoons2/3 cup = 10 tablespoons + 2

teaspoons3/4 cup = 12 tablespoons1 cup = 48 teaspoons1 cup= 16 tablespoons8 fluid ounces (fl oz) =

1 cup

1 pint (pt) = 2 cups1 quart (qt) = 2 pints4 cups = 1 quart1 gallon (gal) = 4 quarts16 ounces (oz) =   1 pound (lb)  1 milliliter (ml) = 1 cubic centimeter (cc)1 inch (in) = 2.54 centimeters (cm)

Pounds 453.6 gramsPounds 0.4536 kilogramsQuarts 0.946 litersQuarts (dry) 67.2 cubic inchesQuarts (liquid) 57.7 cubic inchesLiters 1.0567 quartsGallons 3,785 cubic centimetersGallons 3.785 liters