Chocolate Brownie Cookies with Macadamia Nuts and White Chocolate Chips

Working in the public service generally means that your job security is pretty well assured. And while that is still largely the case, lately there has been a lot of insecurity and in fact things are feeling a whole lot less secure.
 

All that to say, morale around the office is pretty much rock bottom. But cookies help. I brought these cookies into the office this week and while, things still kind of suck, I think they helped take peoples minds off the insecurity we're all feeling for at least a minute.

Recipe:

8 Ounces chocolate chips
3 Tbs unsalted butter
1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1 tsp pure vanilla extract
3 large eggs
3/4 cup white chocolate chips or chunks
3/4 cup macadamia nuts, roasted and salted

Directions:

1) Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.

2)Melt butter and chocolate chips in a heat proof bowl over a pot of simmering water. Remove from heat.

3) Whisk together flour, salt, and baking powder in a separate bowl.

4) Whisk sugar, eggs, and vanilla into the chocolate mixture. Add the flour mixture all at once and fold over until just combined. Fold in the chopped macadamia nuts and white chocolate chips.

5) Bake for 10 minutes, being sure to turn the tray at the half way point. The cookies are best just slightly under-cooked. 

Oatmeal Cookie Pancakes

After the baby shower this past weekend I made my way to Toronto to stay with Hera who is currently subletting an apartment.

On the Sunday morning, after sending Hera out to get some missing ingredients, we made these delicious pancakes. The biggest challenge...the apartment she's subletting has no measuring spoons, so I kind of guessed at quantities and while they still turned out alright, it was a bit of a challenge.

The recipe originally called for raisins, which I guess would be ok. I opted for chocolate chips.

Taken from: Joy the Baker Cookbook

Recipe:

1 1/2 cups all-purpose flour
3/4 cup old-fashioned oats
2 tbs packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
 3/4 tsp ground cinnamon
big pinch of ground nutmeg
2 large eggs
2 cups buttermilk
1 tbs pure maple syrup
1/4 cup butter, melted
1/3 cup chocolate chips

Directions:

1) Warm griddle.  In a medium bowl whisk together flour, oats, brown sugar, baking soda, baking powder, salt and spices.

2) In a large bowl whisk together melted butter, buttermilk, eggs, and maple syrup. Add in dry ingredients all at once and stir until well combined.

3) Over a heated frying pan or griddle ladle the batter and wait until bubbles form around the edges to flip. Cook until both sides are browned. 

Pip is Coming

You may remember that Caitlin made a wedding cake in the fall, while now our good friend Margot over at Newfoundlander at Heart has a person in progress (Pip) on the way. So, this past weekend we threw a baby shower for her, generously hosted by her mother in law, and organized by Hera and Brynn (Kate got the plates and napkins).

 I'm so excited for Margot to become a mother for real...I mean throughout all of University we all called her mom and she is probably the reason I didn't contract scurvy or some other nutritional deficiency in my first year of university. As amazing as she was and still is at being a friend-mom, she will be an even better for real mom!

In addition to providing an excuse to see Margot and other catch up with friends living in Toronto, the shower allowed me to knock a few things off my "to bake" list, which at the moment is pretty sizable.

I made brownies with chocolate butter-cream frosting...a lady only gathering does call for some pretty intense chocolate goods, along with brown butter chocolate chip cookies, and one of my new favourite things, chamomile cupcakes with honey glaze.  The brownies were probably no better than boxed brownies so I'm not sure it's something that I'd make again, but the cookies and cupcakes are both incredible and I can't wait to make either or those again.

All from: Joy the Baker Cookbook

Brownies with Chocolate Butter-Cream Frosting

Recipe for the Brownies:

3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
3 ounces unsweetened chocolate
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 tsp pure vanilla extract
1/2 cup semisweet chocolate chips
 
Directions:

1) Preheat oven to 350 degrees.

2) In a medium bowl whisk together flour, baking powder and salt.

3) Melt butter and chocolate together in a heat proof bowl over simmering water. Once melted, remove the bowl from heat and stir in sugars. Whisk in the eggs, yolk, and vanilla. Add the flour mixture all at once and fold together. Fold in the chocolate chips.

4) Pour batter into a prepared 8 inch square pan and bake for 25 to 30 minutes or untila skwere inserted into the center comes out clean. Allow to cool while you prepare the icing.

Recipe for the Buttercream frosting

3/4 cup butter at room temperature
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 1/2 to 3 cups of powdered sugar
2 Tbsp milk
1 tsp vanilla extract
scant 1/2 cup heavy cream
1/3 cup ovaltine powder

Directions:

1) Cream together  butter, cocoa powder and salt.  Add in the powdered sugar, being sure to scrape down the sides of the bowl to ensure that everything is evenly incorporated. Add in the milk and vanilla. Beat until smooth.

2) in a small bowl, mix together cream and ovaltine. Turn the mixer to medium and pour the cream in slowly.

3) Frost your brownies - this recipe makes enough for two batches of brownies, so you can either half the recipe or store some for later. 

Brown Butter Chocolate Chip Cookies

Recipe:

1 cup plus 1 tbsp unsalted butter
1 cup granulated sugar
1 1/2 tsp vanilla extract
1 tsp molasses
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup chopped walnuts or pecans (I used pecans)
1 cup chocolate chips 

Directions:

1) Brown 1/2 cup + 1 tablespoon of butter by placing it in a small sauce pan over medium heat until you start to see brown flakes on the bottom of the pot and it starts to smell nutty. Pour browned butter into a small bowl and place in the fridge to cool.

2) In the bowl of a stand mixer or with a hand mixer cream together remaining butter and granulated sugar. Add the vanilla and molasses and bean until incorporated. Pour in the browned butter along with the brown sugar, and mix for about 3 minutes until well incorporated. Add egg and egg yolk, then beat for one more minute.

3) Whisk together flour, salt and baking soda. Add the flour mixture and beat on low speed until just incorporated. Fold in pecans and chocolate chips.

4) Cover dough with saran wrap and place in the fridge for half an hour while the oven preheats to 325 degrees F. Roll dough into tablespoon sized balls and bake for 10-12 minutes.

Chamomile Cupcakes with Honey Glaze

Recipe:
1/4 cup unsalted butter, softened
1 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
pinch of salt
3 tablespoons dried chamomile (from teabags)
1/2 cup milk
1 large egg
1 tsp vanilla extract

For the Glaze
1 cup icing sugar
3 Tbs heavy cream
1/2 Tbs honey
pinch of salt

Directions:
1) Pre-heat oven to 325 degrees. In a stand mixer, cream together the butter, flour, sugar, baking powder, baking soda, salt, and chamomile leaves.

2) Whisk together milk, eggs, and vanilla. Pour half of this into the butter mixture and beat until just incorporated. Add the remaining milk mixture and continue to beat.

3) Divide the batter between the cupcake tins. Bake cupcakes for 17 to 20 minutes. I made mini cupcakes for the shower so they only took 10 minutes.

Directions for the glaze:

Whisk together ingredients until smooth. Once the cupcakes have cooled use a rubber spatula to spread the glaze on the cupcakes and garnish with some chamomile leaves. 

Lemon Chia Seed Protein Pancakes

One of my favourite things about breakfast is that it's the only meal of the day where it's ok to eat something sweet. Now, having the biggest sweet tooth in the world, this really appeals to me. However, it's also the only meal of the day where beyond meat and eggs, there aren't many options that aren't simple carbs. I'm currently trying to cut back my gluten for a little dietary experiment but last night I decided that  I really wanted pancakes for breakfast. So, I found a low carb pancake recipe to begin with.

The other part of this pancake story dates back to Monday. I was sitting in my Methods of Development class and we were discussing a project that was aimed at helping farmers move away from poppy growing in Pakistan. Well, all I could think about was lemon poppyseed anything! Once again, a burden of the sweet tooth - my mind is often derailed by sweets. I didn't have poppy seeds but I did have chia seeds, which are close enough. Plus, they're healthy!

The results of this little experiment were quite delicious, plus, I was totally full and will likely stay full for quite some time after just a few pancakes because of the protein packed punch (yay for alliteration!). I will warn you, the texture is not quite the same as regular pancakes, but I really liked it. They were still fluffy and the almonds added a subtle flavour.

Lemon Chia Seed Protein Pancakes

1 cup almond meal
2 tbsp unflavoured protein powder (I used pea protein)
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 eggs
2 tbsp melted butter
1/2 tsp vanilla extract
1/4 to 1/2 almond milk (or regular milk, or water)
zest of 1 small lemon
juice of half lemon
chia seeds (I didn't measure, just threw some in until it looked good to me)

Directions
1. Combine almond meal, protein powder, sugar, baking powder and salt in a large bowl.
2. Melt butter in microwave, add eggs, vanilla, and almond milk and whisk all together.
3. Make a well in the dry ingredients and add the wet ingredients, stirring until just before it is combined.
4. Throw in the lemon zest, juice and chia seeds and stir a tiny bit more until incorporated.
5. In a pre-heated (medium heat) and oiled pan, pour pancakes and cover until they cook enough to flip them. They won't bubble like regular pancakes, but you should be able to tell when it's ready to flip.
6. Serve warm with toppings of your choice. I ate them with raspberry jam.

Toasted Oat Smoothie

Breakfast is sometimes best in liquid form.


This smoothie is delicious and the toasted oats add a lovely richness to the berries.

Taken from: "Joy the Baker Cookbook"

Recipe:

1/4 cup raw oatmeal
1 1/2 cups soy milk
1 frozen banana
1/2 cup frozen blueberries15
2 tsp honey or brown sugar

Directions:
1) Preheat oven to 350 degrees and place oatmeal on a baking sheet and bake until fragrant and slightly browned - about 15 minutes.

2) Place oats in a blender, cover, and blend until the oats become a powder. Remove all of the oats and measure 2 tablespoons for the smoothie. Reserve the remaining for another smoothie.

3) Place milk, 2 Tablespoons of oat powder, banana, blueberries, and honey in the blender. Blend until well incorporated, serve immediately.

Pi Day and Falling a bit behind

Pi Day other wise known as 3.14 or March 14th....more than a month ago.


Woops. Turns out I've been so busy baking that I've neglected the blogging.


Sweet Potato Pie....tastes almost exactly like pumpkin pie but (in my opinion) has a better texture. The no roll crust....probably not as good as my usual crust, but this allows me knock off two of the recipes from the Joy the Baker cookbook.

Taken from: "Joy the Baker Cookbook"

Pie Recipe:

2 cups of mashed sweet potatoes
3/4 cup packed brown sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1 1/4 cups evaporated milk
3 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract

No Roll Crust Recipe:

2 1/4 cups all purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
1/4 teaspoon baking powder
6 tablespoons unsalted butter, frozen
1 heaping tablespoon cold cream cheese
3 tablespoons milk, cold
1/4 cup plus 2 tablespoons canola oil

Directions:

1. Prepared mashed potatoes and allow to cool. Mash until there are no lumps.

2. In a medium pot over low heat, add the brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook until the mixture is well blended and starts to bubble, remove from heat and allow to cool.

3. In a large bowl beat the eggs with a fork. Add the remaining can of evaporated milk, granulated sugar, and vanilla and beat until creamy. Add the cooled sweet potato mixture to the egg mixture and whisk well.

4. For the crust, whisk together flour, salt, sugar and baking powder. Grate the frosen butter and add the butter pieces and cream cheese to the flour mixture. Use your hands to incorporate.

5. Whisk together the milk and oils and add all once to the flour and butter mixture. Use a fork to combine the wet and dry ingredients. Leave the dough a bit shaggy and dump into the bottom of a 10-inch pie plate.

6. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to create an even thickness along the entire pie place but don't worry about the finger indentations.

7. Preheat the oven to 400 degrees. Place the pie plate on a baking sheet and pout the filling in. Bake for 10 minutes, then lower the temperature to 325 degrees and bake for 50 to 60 minutes, or until the pie crust is browned and the center of the pie is no longer loose or jiggly.

Trail Mix Cookies

5 down 95 more to go....


I'm going to have to pick up the pace on this.

My favourite thing about trail mix is that even when it has M&Ms it still feels healthy...When you transform trail mix into cookies you kind of loose that ohhhh healthy feeling...but they're so delicious it doesn't really matter!

Taken from: "Joy the Baker Cookbook"

Recipe:

2 1/2 cups old-fashioned oats
1 cup all purpose flour
1 cup whole wheat flour
1tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup softened butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 cup peanut butter chips
1 cup M&Ms
1 cup coarsely chopped roasted and salted peanuts
1/2 cup raisins

Directions
1) Preheat oven to 350 degrees F. Lines baking sheets with parchment paper.

2) Whisk together Oats, flours, baking powder, baking soda, salt, and cinnamon and set aside.

3) In a stand mixer cream butter and sugars together until fluffy. Add eggs one at a time and then the vanilla until combined. Add in the dry mixture all at once and mix together on low speed until well combined.

4) Fold in the peanut butter chips, peanuts, M&Ms, and raisins.

5) Roll tablespoon sized balls of dough and place onto the prepared baking sheets. Bake for 10 to 13 minutes or until slightly browned around the edges. Rotate the baking sheet half way through (mine took 12 minutes to bake).