Monthly Archives: July 2014

Browned Butter & Sea Salt Chocolate Chip Cookies

Chocolate chip cookies fresh out of the oven

Chocolate chip cookies fresh out of the oven

Although a lot of people I know rave about PC’s: The Decadent Chocolate Chip Cookies, I am just not that big of a fan. Of course if you hand me the box I will eat the whole thing but that is besides the point. I love chewy chocolate chip cookies and The Decadent Chocolate Chip Cookies are just not it. Great taste but a bit hard to chew on in my humble opinion. I saw a new soft-baked version over the weekend which I got excited for until my SO mentioned that it would be cutting into my donuts fund and I put the box back on the shelf. I love donuts a lot more than cookies and I can also bake cookies better than I can bake donuts.

I’ve been craving chocolate chip cookies lately and the cupped one was just not cutting it. Monday night, I made a real batch of cookies and I’ve been stuffing my face ever since! Yes, my stomach hurts today but I regret nothing!

Extra batter makes for a giant cookie

Extra batter makes for a giant cookie

Ingredients

  • 2 1/2 cups of whole wheat pastry flour
  • 2 tbsp of baking powder
  • 1/4 tsp of baking soda
  • 1 cup of brown sugar
  • 2/3 of browned butter
  • 2 large eggs
  • 1 tsp of vanilla
  • 1/3 cup of pure honey
  • 1 cup of chocolate chips
  • Sea salt
  1. Mix flour, baking powder and baking soda and set aside.
  2. Brown your butter while mixing the sugar, eggs, honey and vanilla in a large bowl.
  3. Mix the browned butter to the sugar mixture until well blended.
  4. Combine the dry mix to the wet mix.
  5. Add the chocolate chip and mix until well blended.
  6. Add a tablespoon of the batter on a greased cookie sheet and bake for 8-10 or until golden at 350°F.
  7. As soon as the cookies are out o the oven, sprinkle sea salt on the top.
  8. Let stand until cool before transferring or eating.

Browned Butter & Sea Salt Chocolate Chip Cookies

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Categories: Baking, Brown Sugar, Butter, Chocolate, Cookies, Food, Honey, My Photography, Recipes, Whole Wheat Flour | 2 Comments

Apple Dumpling Muffins

I’ve had a cupcakes and muffins book for quite some time that I had only used once until yesterday. I originally bought the book because it was pink. The colour of a book is just as good of an excuse when you want it! I was in college and thought I would be fabulous at baking. Sadly, I discovered that I am quite average when it comes to baking. As long as I enjoy my own baking and nothing goes to waste; life is great!

Apple Dumpling Muffin

Apple Dumpling Muffin

I was making cranberry lemon muffins from a box when I noticed a few apples that were less than desirable looking in the refrigerator on back of the shelf. They were still good enough to eat but I knew I wouldn’t eat them so I went looking for an apple muffin recipe of some kind. I found the Apple Dumpling Muffins recipe but decided to change some of the ingredients such as all-purposed flour for whole wheat flour and corn syrup for maple syrup.

Ingredients

  • 3 small McIntosh apples
  • 3 cups of whole wheat pastry flour
  • 4 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 brown sugar
  • 1/3 cup melted butter
  • 3 eggs, lightly beaten
  • 1 1/2 cup of milk
  • 1/4 cup of maple syrup
  • 1/2 flax seeds

Optional

  • Vanilla icing
  • Heavy or whipped cream
  • Corn Syrup
  • Honey
  • Icing sugar
  • Fruit jams
  • Fresh fruits
  1. Peel apples and cut into small chunks.
  2. In a small bowl, mix the apple chunks with 1/4 cup of brown sugar and 1/2 teaspoon of cinnamon. Put it on the side.
  3. In a large bowl, combine flour, baking powder, ground cloves, 1 teaspoon of cinnamon and 1/4 cup of brown sugar.
  4. Make a well in the centre of the dry ingredients and put the bowl aside.
  5. Melt the butter in a medium bowl.
  6. Add the lightly beaten eggs.
  7. Beat butter, eggs and milk together.
  8. Add the wet ingredients to the dry ingredients.
  9. Grease a cupcake pan and half-fill each cup with batter.
  10. Add a teaspoon of the apple/brown sugar mixture and cover with the batter.
  11. Add half a teaspoon of the apple/brown sugar mix on top of the muffins.
  12. Sprinkle flax seeds and the rest of your brown sugar on top.
  13. Bake 15-20 minutes at 350°F
  14. Serve warm with maple or corn syrup and heavy or whipped cream.

 

Apple Dumpling Muffin with French Vanilla Icing and Maple Syrup

Apple Dumpling Muffin with French Vanilla Icing and Maple Syrup

Apple Dumpling Muffin with French Vanilla Icing and Maple Syrup

Apple Dumpling Muffin with French Vanilla Icing and Maple Syrup

 

Categories: Baking, Brown Sugar, Butter, Cinnamon, Food, Maple Syrup, My Photography, Recipes, Whole Wheat Flour | 6 Comments

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