Cheesecake cookies

Austen

I made these today. I haven't had one yet but apparently they're very good, according to my sister :P
I also made more bread today, but I doubled the recipe because I sent Daniel home with some.

For the cookies, I made half the batter plain, and half with mini semi sweet chocolate chips. They didn't come out very pretty, but that's ok.

Cheesecake cookies
Adapted from Baking Bites
Makes about 48 medium sized cookies
1 cup cream cheese, soft
1 cup butter, soft
1 3/4 cup sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cup all purpose flour
1/2 teaspoon vanilla extract
1 cup chocolate chips (optional)


Preheat oven to 325. Lightly grease a baking sheet (or line with parchement paper, but I ran out).
In a large bowl, beat butter and cream cheese until creamy. Add in sugar and beat until fluffy. Beat in eggs, salt, and vanilla extract.
In a small bowl wisk together baking powder and flour, slowly incorporate into cream cheese picture until well combined. Drop tablespoon fulls onto baking sheet, bake for about 11-13 minutes, until they just start to brown. Be careful not to over-bake.

Light and fluffy :P

Alton Brown's "The Chewy"

I swear the window wasn't that dirty when I took the picture

Lots of chips!

I've seen this recipe around and I've wanted to try it for a while, but we never seem to have enough butter when I feel like making them :P
I made them yesterday and they were soooo good. I don't think I chilled the first ones long enough, though. And I should have cooked them a bit longer, because they didn't get crunchy on the edges. The second ones to go in were amazing, though. They were crunchy on the outside and chewy on the inside and just totally amazing.
I adapted the recipe a little, because I'm very specific about chocolate chip cookies. I almost never eat them unless I make them. But I didn't change it too much. Sooooo... here is the recipe! :)


"The Chewy"
Adapted from Alton Brown

2 sticks unsalted butter (I used salted because that's what we had)
2 1/4 cups bread flour
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 teaspoon cinnamon

Directions:
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, cinnamon and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes** or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

I used a little more than two cups, and I used butterscotch, mini semi sweet chips, milk chocolate chips, white chocolate chips, toffee bits, and semi sweet chocolate chunks.

I think I cooked mine for closer to 10-12. Keep an eye on them.

Rugelach

My grandma always makes these cookies for my dad on Christmas that she called nut horns, but are actually rugelach. She hasn't made them in the past couple years because she did something to her shoulder and it hurts to roll them out or something. He was having a bad day so I decided to make them. They actually turned out much better than I thought they would. They're not hard, but they are time-consuming, you'll probably need most of the day to make them. Well worth it if you have the time, though. They freeze very well, too.

I used chocolate chips instead of raisins, froze them for a bit, and chopped them well. After rolling them up and everything, I rolled them in the chocolate chip/walnut mixture.


This is the recipe.

Chocolate Puddle Cookies

I've made these quiet a few times because they are SO easy and use so few ingredients. My sister says they taste like M&Ms :P They're really chewy and chocolate-y and epic.

I use this recipe. I use chocolate chips instead of nuts, though. I also usually halve the recipe because the cookies are pretty big. You also really cannot put more than 3-4 on a cookie sheet, as they spread a TON. I would imagine they'd keep well for a few days in an airtight container, but they've never lasted that long in my house.

Chocolate Chip Cookies

Chocolate chip cookies
Adapted from Allrecipes.com

2 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, melted*
1/2 cup shortening
1 1/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
1 (12 ounce) package chocolate chips


1.PREHEAT oven to 350 degrees F. (I used a convection oven at 325)
2.COMBINE flour, baking soda and salt in small bowl. Cream butter and sugar, add vanilla. Stir in eggs one at a time. Gradually stir in flour mixture. Stir in chocolate chips. Chill in freezer for about 30 minutes, or at least 2 hours in the fridge*. Drop by rounded tablespoon onto ungreased baking sheets.
3.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Note: You don't need to melt the butter, if you don't you most likely won't need to chill the dough, but I feel that melting butter before creaming it with the sugar gives it a better texture. You have to chill it afterwards or the dough spreads a bit too much. Well, I thought it did. If you don't mind the dough spreading a lot than it isn't bad.

These cookies were very good, and very chewy but I found them just a little greasy so next time I would definitely add a tad extra flour.

Chocolate chip brownies

I made these today for the first time and they were delicious! I'm posting the baking time as stated by the original recipe, I'm not sure if it's exactly correct because I used a convection oven.
There was a glaze in the original recipe but I really don't think the brownies need it.

Chocolate chip malt brownies
Adapted from Allrecipes.com
Makes an 8x8 pan of brownies


1/2 cup butter, room temp
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa powder
1/3 cup malt powder
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup milk chocolate chips
1/2 cup white chocolate chips


Preheat oven to 350.
In a small bowl combine baking powder, salt, flour, and malt. Set aside.
Cream together butter and sugar until well combined. Add in eggs 1 at a time until completely incorporated, then stir in vanilla. Mix in cocoa powder until fully incorporated. Slowly add in flour mixture, then add in chocolate chips.
Pour into a greased 8x8 pan and bake about 26-29 minutes. Be SUPER careful to not overcook them. Better to have them slightly undercooked, brownies are awesome slightly undercooked :D

Chocolate chip pumpkin bread

This pumpkin bread is super moist and tastes amazing with the chocolate chips, but feel free to leave them out if you don't like chocolate.


Chocolate Chip Pumpkin Quick Bread
Adapted from Allrecipes.com

2 cups white sugar
1 cup brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 teaspoon cloves
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips (make sure that they are miniature or they sink to the bottom)
1/2 cup chopped walnuts (optional)

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

2.In a large bowl, combine sugar, pumpkin, oil, applesauce, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, cloves, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

3.Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.

Chocolate Crinkle Cookies

This is my attempt at a baking blog :P My name is Ryan and I am 18 years old. I've recently become addicted to interested in baking. It started about 6 months ago when I was bored, found an extra can of pumpkin in my cabanet, and decided to make pumpkin bread. I ended up making quite a few changes to the recipe and it actually turned out very well. Ever since then I've been hooked.
I'm going to post the recipes that I've made, but for now I won't post pictures as the only camera I have is my phone camera and the pictures are atrocious. I will try to borrow my sister's camera from now on to post pictures.
Soooo yeah, I guess I will get to the first recipe! :)


Everyone I've made these for has absolutely loved them. My mom, who hates cookies (bizarre, I know), raves about them. They're like brownies in cookie form, only better. I sometimes will add 1 tsp of cinnamon because I think cinnamon and chocolate taste amazing together, but either way they're wonderful and incredibly addicting. The original recipe makes 72, this is scaled down to 36. I usually make the full 72 and give some away to my friends at school because they absolutely love them. Enjoy! :)

Chocolate Crinkle Cookies
Adapted from
Allrecipes.com
3/4 cup unsweetened cocoa powder
1 cup white sugar
1/4 cup vegetable oil
2 eggs
2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup malted milk powder
1 cup chocolate chips (I prefer milk chocolate but really anything works)
Confectioners sugar for rolling


1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, malted milk powder, baking powder, and salt; stir into the cocoa mixture. Stir in chocolate chips. Place in freezer and chill for about 45 minutes.

2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls with your hands. Drop each ball into confectioners sugar until fully coated and place on cookie sheet.

3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Be careful not to over-bake the cookies, they should be slightly underdone, when they cool they should have the consistency of fudgy brownies.