Chocolate Streusel Bars

Happy Valentine's Day! What more could you want on the day before Valentine's than an extra chocolaty bar. I think that these brownie type bars go a step further with the topping and the condensed milk center, they make them rich and yummy without a ton of eggs and butter as normal brownies have.


I've been on a sweetened condensed milk kick lately and I was more than happy to find a recipe that I thought would be perfect for the ultimate chocolate holiday. I found the recipe here on the Eagle's Brand site. They just looked irresistible. These will be making their way to work with me tomorrow morning to treat my co-workers.

Chocolate Streusel Bars

1 3/4 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1/2 cup cold unsalted butter
1 egg
1 14 oz can Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, divided
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup white chocolate chips

Preheat your oven to 350 degrees. Combine the flour, sugar and cocoa in a medium size bowl. Cut in butter until crumbly. Use a fork, it may take 5 minutes or so to get the right consistency, you want it all to look like crumbs. Add the egg; mix until well blended. At this point you can mix using your hands, I find it a lot easier. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13 by 9 inch baking pan. Bake for 10 minutes.


While the bottom layer is baking, in heavy saucepan, over low heat, combine the sweetened condensed milk and 1 cup chocolate chips. Stir until chips are melted and mixture is smooth. Spread evenly over prepared crust.


To reserved 1 1/2 cups of the crumb mixture, add nuts, remaining 1 cup chocolate chips and white chocolate. Sprinkle the topping evenly over melted chocolate layer. Bake 25 to 30 minutes or until center is set. Cool and then slice into bars.


Yum these crazy chocolate bars are so good, rich and a little unusual. So if you are tired of making those regular old brownies, try these for a change. They (the people you serve these too) will love you forever.

Everyone loved the fudgy center of these bars but didn't love how crumbly the topping was. I would next time try and make it more solid like an actual streusel. These got an 8 rating out of everything else I've made them. (The favorites are still the Pumpkin Chocolate Chip and the Treasure Cookies.)

Whipping Cream Coffee Cake

I finally found a solution to what to do with extra Whipping Cream. Make a coffee cake with it!

I originally bought whipping cream to make Abby's No-Bake bars. If you like making homemade whipped cream, you are in luck for what to do with the extra whipping cream, but if you are like me, the left over carton was sitting in the refrigerator waiting to go past the date so I could throw it away. And that seemed like a complete waste.


I scoured the internet searching and searching for something to make with the whipping cream. Finally I found a simple cake recipe that seemed too good to be true, but very plain. I figured nothing terrible would happen if I added some flavor to the cake. I assumed by looking that the ingredients that the texture of the cake was going to be somewhat light and fluffy like a pound cake but also be creamy both because of the whipping cream, and this would be a great coffee cake base. I added a filling and miraculously it all worked out. This is a great solution to the left over whipping just sitting in your refrigerator waiting to get old. This cake might even be a reason to go out a buy whipping cream it is that good!

The only change I would make next time I make this cake is that I would make 1 and 1/2 of the cake recipe to fill the 8 inch loaf pan better. The original recipe is below. As you can see from the pictures it came out a bit too thin. You could also double the recipe and use a bunt pan.


Whipping Cream Coffee Cake

Cake

1/2 cup whipping cream
1 egg
1/2 cup granulated sugar
1/2 tsp vanilla
1/8 tsp salt
1 tsp baking powder
3/4 minus 1 Tbsp all purpose flour

Filling

1/2 cup toasted walnuts
1 1/2 Tbsp granulated sugar
1 1/2 Tbsp light brown sugar
1/2 Tbsp cinnamon
1/2 Tbsp cocoa powder

Preheat your oven to 350 degrees. Pour the whipping cream into a bowl and with an electric mixer beat until it is fluffy. Add the egg and continue beating. Once combined add the vanilla and the sugar to the whipping cream mixture, and beat. Once the sugar and the vanilla are combined in the mixture you want to take off the whisk attachment on your mixer and fold in the dry ingredients. This is important so the air that you beat into the whipping cream, stays and the cake will rise.


Combine the filling ingredients in a small bowl and stir to combine.

Place half of the cake mixture into a greased 8 inch loaf pan. Sprinkle the filling mixture over the top then cover the filing with the rest of the batter. Please not you may not use all the filling, just coat the batter with a thin layer.


Place in the oven for about 30-35 minutes until a cake tester comes out clean. Let rest and cool for about 30 minutes before releasing from the pan.


Serve and enjoy!

Super Fudgy Brownies II

Just a quick post today...Last night I made these Super Fudgy Brownies again, however I changed two things in the recipe. We'll have to do a taste test to see which is preferred. I changed the chocolate that I used, originally I melted down bittersweet chocolate and in this version I used semisweet chocolate and added walnuts. They came out looking great!

I really liked this recipe, these brownies are really fudgy and look so good and they can be made start to finish in 45 minutes (and most of that time is baking time.) A really great, easy brownie recipe.


Super Fudgy Brownies

5 oz semisweet chocolate
2 oz unsweetened chocolate
8 Tbsp unsalted butter
3 Tbsp unsweetened cocoa powder
3 eggs
1 1/4 cups granulated sugar
1 1/2 tsp vanilla extract
1/2 tsp salt
1 cup all-purpose flour
1 cup chopped walnuts

Preheat oven to 350 degree F. Line an 8 inch metal pan foil and spray foil with cooking spray.


Melt both chocolate and butter together in a metal bowl set over a pan of barely simmering water, stirring often. Or you can use my method of popping the chocolate and the butter in the microwave and melt it that way. You do have to check it every 20 seconds to start and then more often as it melts, you want to make sure you do not burn the chocolate (it is a lot easier in a double boiler because there is no chance of burning the chocolate. It a slower method but and it is more gentle for the chocolate.) Stir in cocoa powder. Remove from heat to cool slightly.


Whisk in to the chocolate mixture the sugar and then the eggs one at a time, vanilla and salt. Make sure that the chocolate mixture is not too hot when you start adding the eggs in, you do not want to have scrambled eggs in your chocolate. Fold in the flour and stir until blended. Pour into pan. (if using nuts you can line them on top of the mixture.)

Place into the oven for 25 to 30 minutes. A brownie with nuts in it will take a little longer to cook than without. This version was closer to the 30 minutes, than 25 with the original recipe. A cake tester or tooth pick should come out clean or with small crumbs when these brownies are done. Let sit on the counter to cool 1 to 2 hours, or you can put these in the refrigerator to cool (they will cut easier if they are cold.)


These will be going to a Birthday celebration on Friday. (Happy Birthday Steve!)

Ultimate Triple Chocolate Cookies

I found this recipe on a few different blogs, and thought that this would be the icing on the cake for my holiday cookie bags that I will be giving out to my co-workers. I did change it a but here is the original recipe from Ghirardelli.


Each new apartment and place that I live I have to get used to the oven and this new oven is hot! I've lightly burned some bottoms of a few different cookies, but just like the new noises, the heat system and the water pressure every oven is different and it takes trial and error. A few of these cookies went in the trash, but I think my oven is about 25 degrees hot. I will list all the recipes at the original temperature that is listed on the recipe and not what I'm personally baking these cookies at. The other huge issue I have is that growing up we had a gas cook tops and electric ovens, so that's obviously what I'm used to. I really hate electric cook tops and gas ovens but until I get to build my own kitchen I'm suck with whatever my landlord wants.

These (besides the oven temperature issue) came out great. They look wonderful, yummy and so chocolaty.


Ultimate Triple Chocolate Cookies

11 1/2 ounce Bittersweet Chocolate Chips
6 tablespoons unsalted butter
3 eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
12 ounce Semi-Sweet Chocolate Chips
1/2 cup chopped walnuts
1/2 cup White Chocolate Chips

In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir into chocolate mixture.

In small bowl, stir together flour and baking powder; fold into the chocolate mixture. Gently mix in semi-sweet chocolate chips, white chips and walnuts. Place bowl in the refigerator for an hour to harden the dough before baking. (The original recipe calls for forming it into logs and then slicing, however the dough was way too wet to roll into logs. I would suggest just cooling it down in the bowl and then dropping the cookies instead of slicing them.) Heat oven to 375°F.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.


Everyone will love them, they are intensely chocolaty and rich but so good!

Pumpkin Pie Fudge

Thanksgiving II is tomorrow, and I made candy. Thanksgiving II was created by Ben's roommate and his friends, it's the thanksgiving with your friends: laughing, eating and drinking. A pot luck of everything and anything, your ticket in is bringing something homemade.


I'm excited, and I know Ben is really excited about Thanksgiving II (Thanksgiving is his favorite holiday because of the good food) so a second day of gluttony I bet will be Ben's second favorite holiday.

I found this recipe all over the internet, different blogs had slightly different ingredients, however I went with this one from a blog that I frequently go to. The verdict so far is "amazing and really good" one even from someone who doesn't like pumpkin or sweets that much. So I'm excited to give these as part of the pot luck and share in the joy of Thanksgiving II.


Oh one more note, I moved and this is the first thing I made in my new kitchen. YAY!

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 generous cup canned pumpkin
2 Tbsp light corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate, chopped
7 oz jar marshmallow cream (fluff)
1 cup walnuts, chopped and toasted
1 tsp vanilla extract

Stir together first 6 ingredients in a medium saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 degrees. I did not have or own a candy thermometer so I looked at other recipes for similar fudge and it said that this stage should take 12-20 minutes. I went about 15 and the texture seemed correct.

Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool cut fudge into squares. Fudge will last a week or two in an air tight container, but I know this will not last past tomorrow night.


It's a keeper. :)

WOW Oatmeal Raisin Cookies

"Love it." Was the official quote from my father, now I'm not sure I've ever ever heard this from him. There is usually some comment attached, "Really good, but..." I almost can't believe how good these cookies are. They are the best oatmeal raisin cookies I've ever made. You need to make these. You will wow everyone. It's an exciting day when you print out a new recipe and it becomes the new standard because it is just so damn good. This cookie is amazing.


Oatmeal Raisin Cookies

3 Large Eggs
1 generous tsp vanilla extract
1 cup raisins
1 cup butter
1 cup dark brown sugar
1 cup granulated sugar
2 1/2 cups all-purpose flour
1 tsp salt
2 tsp baking soda
1 generous tsp cinnamon
2 cups quick cooking oats
1 cup toasted walnuts

In a bowl combine the eggs, vanilla and raisins. Let sit for about an hour. (I only let mine sit for about 40 minutes.) You can just do this as the first step and then start on with everything else and by the time you need the raisins it will be about 30 minutes.

Beat the butter (room temperature) and the sugars until homogeneous. Mix the flour, salt, baking soda and cinnamon together, well. Slowly add this mixture to the butter and sugar. The dough will be dry at this point. Add in the egg, raisins and vanilla and mix, then add in the oats and the toasted walnuts.

Scoop onto cookie sheets and bake for about 10 to 13 minutes at 350 degrees. They cookies will turn very golden brown. Let them cool a minute on the tray and then move to a cooling rack. I made 15 big cookies and 15 medium cookies. It may be around 40 medium cookies total.

I found the original recipe here, I did make a few changes in that I never use shortening, which is what the original calls for. You can substitute butter for it at the same amount.


Please, please make these, they are just so good.

The Great Chocolate Chip Cookie Debate

Which Chocolate Chip Cookie is the best?

For my birthday I got the answer. I made three different chocolate chip cookies to bring into work. I have three go to recipes and they are very different in both ingredients and flavor. Cookie B won (by email vote.) And by popular demand from my co-workers here is the winning recipe.


Chocolate Chip Cookies

1 cup pecan pieces
15 Tbsp unsalted butter at room temperature
1/4 tsp iodized salt
2 3/4 cups all-purpose flour
1 1/4 tsp kosher salt*
3/4 tsp baking soda
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg plus 2 yolks
1 Tbsp vanilla extract
1 1/2 cups semisweet chocolate chips

*The recipe calls for Diamond Crystal Kosher Salt, I used this because it is the brand that I have, please make sure no matter what brand you use that you are using kosher salt and not iodized or sea salts.

Preheat oven to 350 degrees.

On a cookie sheet (if you are using an oven) or on tin foil (if you are using a toaster oven) place the pecan pieces in a single layer and toast. This will take about 8 to 10 minutes, do not let them burn. The pecans will start to smell when they are ready. Transfer the nuts to a small bowl add 1 Tbsp of the butter and the iodized salt and toss to coat. Set aside to let the nuts cool.

In a medium bowl combine flour, kosher salt and baking soda. In a bowl with an electric mixed beat the rest of the butter (14 Tbsp) with the granulated sugar and the brown sugar. Mix until combined. Add the eggs and the vanilla. Slowly add the flour mixture until just combined. Stir in the chocolate chips and the pecans.

Scoop onto baking sheets and cook for about 12 minutes. I used two different scoops and got about 15 bigger (2 Tbsp) cookies and 15 smaller (1 generous Tbsp.) Bake until just golden on the bottoms and sides. Let cool on the tray for 2 minutes and transfer to wire racks.

I found this recipe in the Boston Globe Food Section 10/2007.


There you go. The (almost) unanimous wining Chocolate Chip Cookie.

Hope all your co-workers like them too. The next taste test that I'm going to bring into work is the Ultimate Brownie, stay tuned for that. :)

Banana Nut Muffins

Three ripe bananas on the last day of passover. It may not have been quite ok to go ahead and do some baking yet, but I decided that I needed to get my hands dirty in a little baking finally.


Three spotted brown bananas plus a boyfriend who loves banana bread but is trying to start eating better, equals Banana Nut Muffins. This way the potion size in controlled unlike the usually large slices that are taken from a loaf.


I used the same recipe that I do for making banana bread and just put them in a muffin tin, with liners of course. This cut the baking time from just about an hour to 25-28 minutes, and clean up was a snap. I under filled the muffins (getting 22 muffins, therefore Ben gets 2 for breakfast,) and would next time make them twice as big I think, fill them all the way to the top of the liner and do the recipe the original way.


This banana bread recipe spans my family, my mom, aunts, and I all use it, but we all do it a little differently. The original recipe stays to split the eggs add in the yolks first to the batter then at the last step, after the vanilla fold in beaten whites. This will add lift and a lightness to the bread. I have never done the recipe this way, my mom has done it both and my aunt swears by splitting the eggs up. For a muffin I think that puff and lightness may be needed to bring these Banana Nut Muffins to the top of the list.

There will always be another three ripe bananas, and therefore there will be another chance to take on these muffins.


*I only used a 1/2 cup of chopped walnuts, 1/4 cup into the batter and the rest sprinkled on top of the muffins.

Naner Bread

One of my favorite childhood memories of my mom's cooking was the comforting taste of my Mom's banana bread, the top was my favorite. I used to eat the sides, middle and save the top for last. She made it once in a while and I used to eat it a a breakfast treat.


A couple years ago when I really started to bake and experiment with cooking, I decided to ask my mom for this recipe so that I could make Ben a Banana Bread, he loves banana bread, it's one of his favorite sweet treats. It seems like many of the things that I have put up on this blog are Ben approved, or one of Ben's favorites, but this is all family approved. There is nothing to change about this recipe because it makes the perfect banana bread. The right amount of banana to bread ratio, not too dense cake and amazing top crust.

All you need is a few extra bananas, and this week I bought some for the sole purpose of making Ben and his mom some banana bread.

Banana Bread

1/2 cup butter
1 cup granulated sugar
2 eggs
1/2 tsp baking soda
2 tbsp sour cream
2 cups flour
1 tsp baking powder
1/2 tsp salt
3 medium sized ripe bananas
1 tsp vanilla
1 cup chopped walnuts (optional)

Cream the softened butter and sugar together until smooth, add eggs, make sure to scrape down the sides to make sure that the sugar, butter and eggs are fully incorporated. In a separate bowl mix the sour cream and baking soda together, put aside. Mix all of the other dry ingredients together. Mash bananas with a fork until a gooey consistency and bananas to to sugar and eggs. Add in sour cream alternating with the dry ingredients until just fully incorporated. Add in the vanilla, and you can add in 1 cup of walnuts if you are using them. I am not putting the nuts in this time, the bread is a lot healthier without them, and you can then eat bigger slices. :)


Bake in a 350 degree oven in a greased loaf pan for about 55 minutes. A tooth pick entered into the middle of the cake should come out almost clean. Make sure you are not putting the tooth pick into a gooey piece of banana, because it will come out looking like the cake is not baked, when it might be. Let the bread sit in the pan for around 20 minutes until it has cooled. Run a knife along the edges of the pan to release the bread and flip over. Bread should come out easily. Let sit until fully cool, then make sure to cover so that it says fresh. The loaf will last a good week on a counter, or you can place it in the freezer for up to 3 months.


Make sure you share this bread with friends and family. It's too good to just take one slice.


Tip: Also I have found that if you double this recipe it will make 3 good size loafs, as a single recipe it makes a large loaf, you can also use 2 large bananas to substitute for 3 medium ones in a pinch.