Monday, August 9, 2010
If you like nutella and you like chocolate chip cookies, you should definitely make these. They are sweet, chewy, fudgy, absolutely delicious.
My favorite part of all is that they stay fudgy and chewy, even the next day. For the past few months I’ve been trying out various popular chocolate chip cookie recipes. Some have required quite a few extra steps such as refrigerating, using bread flour, etc. Many have promised to be chewy, but end up being cakey the day after they are baked.
These tasted just as good the next day. And the recipe was easy and simple. I found the recipe from JustJenn.
I only wish I had attempted this recipe sooner. This is definitely going on my favorites list.
It’s interesting that these look like regular chocolate chip cookies. When I mixed the nutella in the dough, it turned the dough a dark brown. I thought the cookies would come out darker than regular chocolate chip cookies, but they are still pretty light. When you bite into the cookies, you can see the layer of nutella in the middle.
I made my cookies fairly big because I like them that way. I followed the recipe, but with a couple of changes to suit my tastes. For JustJenn’s original recipe, go here.
This is the recipe I used:
Nutella chocolate chip cookies (adapted from JustJenn)
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter (melted)
2/3 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1/4 cup Nutella
1 cup chocolate chips
1. Preheat the oven to 375 degrees and line baking sheets with parchment paper or silpat mats.
2. Whisk together flour, baking soda and salt in a medium sized bowl.
3. In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer. Add the eggs and the vanilla and mix on medium speed until combined.
4. Add in the flour mixture on low speed until combined. Then add in the nutella and mix until Nutella is incorporated.
5. Using a large spoon, mix in the chocolate chips.
6. Scoop large tablespoons of dough and drop onto baking sheets. I usually shape my dough balls so that they are smooth and flatten them a little, to make the cookies bake prettier.
7. Bake for about 8-10 minutes. Remove cookies from try and let them cool on wire racks.
Saturday, August 7, 2010
I’ve been wanting to make another chiffon cake, but I didn’t know what flavor I wanted to try. The other day, I suddenly came up with the idea to try ube. When I made the pandan chiffon one, I used a pandan extract. I also have a ube extract, so I thought that I could replace the pandan with the ube one.
I contemplated using real ube, but the I wasn’t sure how it would work with the chiffon and I worried that it would be too heavy.
The ube extract is a deep purple. I was hoping for a vibrant purple chiffon cake, but after I began mixing the batter, the purple became very muted. So the cake ended up being a lot lighter of a purple than I thought it would be.
The other odd thing about the cake was that even though the batter was uniformly purple, after it was baked, the edges turned a bluish color. I’m not sure why this happened.
The cake tasted fine, but it didn’t come out exactly as I envisioned. Next time I’ll try it using real ube rather than the extract.
Ube Chiffon Cake (adapted from Little Corner of Mine)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
2 tsp. ube paste
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1. Preheat oven to 350′F (175′C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
3. Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny
peaks are formed. Fold 1/3 of the egg whites into the egg yolks
mixture, fold to mix and then add the rest of the egg whites. Fold
gently but thoroughly, so no white streaks remain. Turn batter into ungreased 10″ tube pan.
4. Bake for 60 mins or until a
toothpick inserted in the center comes out clean. Invert cake and cool
completely in pan. Make sure oven has reached 350 F before putting cake
in oven. When cool, loosen the edges and shake pan to remove
Friday, August 6, 2010
A little while ago, POM Wonderful sent me a box of individual POM juices so I could create some summer recipes. I stuck them in the fridge and have been brainstorming ever since.
I knew I wanted to create some dessert recipes, but all the ones that popped into my head were ones that have already been done before: chocolate pomegranate cake, pomegranate sorbet, etc. The other problem I was having was that I'm not used to create desserts with a juice. I'm used to using the actual fruit, but pomegranates aren't in season right now.
I finally came up with a few recipes, which I intend to try out soon. I don't know if they are completely unique, but I'll be using my own recipes. However, before I could try them, I had to try this pomegranate gelato recipe I found.
The recipe was easy to put together. The end result was delicious. Normally I'm not a big fan of fruit flavored ice creams or gelatos. But I really enjoyed this. It was sweet, but you could still taste the pomegranate flavor. It was very soft and creamy with a consistency more like gelato than like ice cream. This is by far one of my favorite ice creams I've made.
The use of alcohol keeps the ice cream very soft. Normally, I can eat the ice cream straight out of the machine without freezing it first. But this one I needed to freeze it to firm it up a bit because it was so melty. Even after being in the freezer, while it does firm up, it stills stays very soft and creamy, more so than the other ice creams I've made.
Pomegranate Gelato (adapted from Merry Gourmet, who adapted it from Gourmet magazine)
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 3/4 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 8 oz bottled pomegranate juice
- 1 tablespoon pomegranate liqueur such as PAMA
- Whisk together cream, milk, sugar, cornstarch, and salt in a
3-quart heavy saucepan. Bring to a boil over medium heat, whisking
occasionally, and boil while whisking for 2 minutes. Remove from heat
and whisk in remaining ingredients.
- Transfer mixture to a metal bowl and refrigerate uncovered for 1
hour, stirring occasionally. Then cover and refrigerate until very cold,
3 to 6 hours.
- Freeze mixture in an ice cream maker according to manufacturer’s
instructions. Transfer gelato to an airtight container and freeze for at
least 2 hours. Prior to serving, soften gelato slightly in the
refrigerator, for about 20 minutes.