Subway’s Raspberry Cheesecake Cookies

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Recipe adapted from gather.com
Ingredients
110g unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg
3/4 tsp vanilla
1 tbsp heavy cream
1/2 tsp baking soda
1/4 tsp salt 
3 tbsps cornstarch
1 1/3 cups flour
140g ounces white chocolate chips
1/2 cup (more or less) fresh raspberries, washed and dried
 
Method

Preheat oven to 190 degrees C

Cream butter and both sugars with an electric mixer.
Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch.
Add flour and stir just until blended.
Stir in white chocolate.
Drop dough by rounded tablespoons onto a parchment lined baking tray.
 
Carefully slice raspberries into quarters.
Gently press pieces of raspberry in cookie dough rounds.  
 
Bake for 13 minutes.
Transfer to a wire rack to cool.
 
Makes 33 cookies.
 
Will SHE make it again?
YES
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Chocolate Matcha Cake

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Recipe from Amandeleine
 
Ingredients
Chocolate Mixture
  • 1/2 cups all-purpose flour
  • 1/6 cup cocoa
  • 1/2 tsp. baking powder
Matcha Mixture
  • 1/2 cups all-purpose flour
  • 1 tbsp green matcha powder
  • 1/2 tsp. baking powder
Wet Ingredients
  • 1 cups sugar
  • 75g unsalted butter, room temperature
  • 1 egg, room temperature
  • 1/3 + 1/4 cup milk, room temperature
  • 1/3 tsp vanilla
Directions
Preheat oven to 160 degrees C.
 
Line a loaf pan with baking paper.
 
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
 
In another small bowl, do the same for the matcha mixture.
 
Using a mixer, cream the butter and sugar.
Add the eggs, milk and vanilla and mix until thoroughly combined.
 
Divide the creamed mixture evenly in two separate bowls.
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
 
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
 
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
 
For a marbled effect, gently run a knife through the two batters in a swirling motion. 
Tip: Once or twice will do the trick.
 
Bake for about 1 hour.
 
Makes 1 loaf.
 
Will SHE make it again?
YES

Chocolate Candy Cookies

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Recipe from bakerella
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
115g butter, slightly softened
225g cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
 
Method
Preheat oven to 180 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
Place rolled balls on parchment paper covered baking sheet and bake for 10 minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy or Reese’s Peanut Butter Cup into the center of each cookie.
Transfer to a wire rack to cool.
 
Will SHE make it again?
YES

Toblerone Shortbread

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Recipe adapted from Amandeleine
Ingredients
115g unsalted butter, room temperature
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/8 cup corn starch
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 packages of Toblerone (dozen pieces per package)
 
Method
Preheat oven to 170 degrees C.
 
Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down the sides of the bowl often.
 
Sift in cornstarch and blend in.
Sift in all-purpose flour and salt and mix until dough comes together (it will be soft).
 
Stir in vanilla.
 
Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies.
 
Press a small piece of Toblerone in center of each shortbread.
Spread a small amount of dough over the point of the Toblerone.
 
Bake for 18 minutes, until bottoms brown lightly.
Remove from cookie sheet to cool on a rack.
 
Makes 14 cookies.
 
Will SHE make it again?
YES. Next time she will remember to spread a small amount of dough over the point of the toblerone

Flourless Chocolate Cupcakes

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Recipe adapted from Amandeleine
 
Ingredients
Cupcakes
100g dark chocolate
65g butter
70g sugar
2 large eggs, separated into yolks and whites
 
Ganache
100g dark chocolate, chopped
100g heavy cream
 
Method
Cupcakes
Prep muffin tins with paper liners.
Preheat oven to 160 degrees C.
 
Chop chocolate into small pieces for easier melting and place in a heatproof bowl.
Add butter and melt over a pot of simmering water, making sure the bowl does not touch the surface of water.
Remove from heat when chocolate is completely melted and smooth.
 
Whisk in sugar until combined.

Add egg yolks, one at a time, whisking constantly.

In a medium bowl, beat egg whites on high with an electric mixer for several minutes until stiff peaks form.
 
Gently fold egg whites into chocolate mixture until combined.
 
Divide batter evenly among prepared muffin tins, filling each cup approximately 3/4 full.
Bake for 25 minutes, until cakes appear set in the middle and are no longer shiny.
Cakes will rise in the oven and fall drastically when removed. This is normal.
 
Let cool completely in tin.
 
Ganache
In a medium saucepan, heat the cream just to a boil.
In a medium bowl, pour the boiling cream over the chopped chocolate and let sit for one minute.
Whisk until all chocolate is melted.
 
Pour heaping tablespoons evenly over each cupcake.
Decorate further if desired with sprinkles, nonpareils, etc! ) 
Store in the refrigerator.
 
Makes 8 cupcakes.
 
Will SHE make it again?
YES
 

Twix Brownies

Recipe adapted from Amandeleine
Ingredients
1 1/4 cup flour
1 tsp salt
2 tbsp dark cocoa powder
310g quality dark chocolate (60-72%), coarsely chopped
225g unsalted butter, cut into 1-inch cubes
1 1/2 cup sugar
1/2 cup firmly packed light brown sugar
5 large eggs, room temperature
2 tsps vanilla
12  fun-size Twix bars 
 
Method
Preheat oven to 180 degrees C.
 
Line a glass or light coloured metal 9×13-inch pan with a sheet of baking paper.
 
In a medium bowl, whisk together the flour, salt and cocoa powder.
 
Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined.
Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars.
Whisk until completely combined and remove the bowl from the pan.
The mixture should be at room temperature.
 
Add three eggs to the chocolate mixture and whisk until just combined.
Add the remaining eggs and whisk until just combined.
Add the vanilla and stir until combined.
Tip: do not over-beat the batter at this stage, or your brownies will be cakey.
 
Sprinkle the flour mixture over the chocolate.
Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
 
Brownie Assembly: Pour half of the brownie mixture into the pan and smooth the top with a spatula.
Lay the Twix bars over the brownie batter, leaving a small gap of space around each bar (approx. a quarter inch).
Pour remaining brownie batter over the Twix bars and carefully spread it even, taking care to not shift the Twix bars around.
 
Bake the brownies for 35 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan.
The brownies are done when the toothpick comes out with a few moist crumbs.
 
Remove the brownies from the oven and cool completely before cutting.
 
Will SHE make it again?
YES 

Flourless peanut butter chocolate chunk cookies

 
Recipe adapted from Amandeleine
Ingredients
1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.)
3/4 cup granulated sugar
1 large egg, slightly beaten
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup dark chocolate, roughly chopped 
fleur de sel to sprinkle on cookies
 
Method
Preheat the oven to 200 degrees C.
Line baking trays with baking paper.
 
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
 
Stir in the chopped chocolate.
 
Using a tablespoon, measure out the dough in half tablespoon sized balls.
 
Place the dough on the prepared pans, spacing them 2 inches apart.
 
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
 
Sprinkle lightly with fleur de sel.
 
Let cool completely on the pans on wire racks.
 
Store in an airtight container at room temperature for up to a week.
 
Makes 44 cookies
 
Will SHE make it again?
YES