I baked up this simple yet delicious recipe using candy coated chocolate Eggies instead of the chocolate chips. The browned butter, hit of saltiness, sweet candied chocolate and soft consistency made these cookies from The Cookies & Cup Cookbook by Shelly Jaronsky a major hit in my house.
The recipe calls for 2 cups semisweet chocolate chips but you can easily sub in a mix of dark and semisweet chocolate, candied chocolate, butterscotch chips, etc. A great way to use up the bits of chipits you have in your cupboard.
If your new to baking make sure your eggs are at room temperature, you measure your flour using dry measuring cups and your baking soda hasn’t been sitting opened in your cupboard for 8 months (if it has been pitch it and buy a new one asap)!
These cookies coupled with your newest obsession on Netflix or tv channel of choice may just brighten your day! So put on your daytime jammies, refresh your pandemic ponytail and preheat that oven. Stay home and stay positive.
Salty Browned Butter Chocolate Chip Cookies
Preheat oven to 350F. Parchment line 2 baking sheets.
Ingredients:
1 cup salted butter
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp coarse sea salt
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, whisked
2 tsp vanilla extract
2 cups semisweet chocolate chips
Flaked sea salt, for sprinkling (optional)
Method:
In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, gently swirl the pan constantly until the butter passes the foamy stage and becomes a deep amber colour. (Use a medium pan as when the butter foams it can rise fairly rapidly.) Remove pan from heat and let it cool down for about 20 minutes (butter should be cool).
In a large bowl whisk together flour, baking soda and salt.
Add the sugars, whisked eggs and vanilla to the cooled butter in the saucepan and stir to combine. Pour this mixture into flour mixture and stir with a wooden spoon until everything is incorporated and dough comes together. Now stir in your chocolate chips.
Use a medium scoop place the dough about 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are golden.
Cool for 5 minutes and then cool on wire rack.
Cookies will keep for several days well wrapped and are over the top decadent used for ice cream sandwiches!
If you’ve checked out my blog before you know I always encourage you to make your own scones. They may seem intimidating but the ingredients are basic and the steps are straightforward and before you know it you are enjoying a delicious, warm from the oven scone. Before you spend your hard earned cash on a coffee shop scone, which can in no way compare to a homemade version, give these a try. Truly, even leftovers are amazing.
Remember your butter needs to be cold, cold, cold but your eggs and cream should be at room temperature and make sure your baking powder is fresh! If it’s been opened in your cupboard for over 6 months do yourself a favour and purchase a new small container of it. No large Costco size unless you are baking continuously as baking soda and baking powder do go flat and lose their effectiveness.
(Before we get started don’t forget to follow me on Instagram @ sweet_enuf)
Cranberry Pumpkin Scones – sweetenuf.ca
Cranberry Pumpkin Scones
(from BH&G 100 Best Pumpkin Recipes)
Preheat oven to 400F. Line a baking sheet with parchment paper.
Ingredients:
2 1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, cold
1/2 cup dried cranberries
2 eggs, lightly beaten
1/2 cup cream or milk
Method:
In a large bowl stir together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Use a pastry blender to cut butter into flour until mixture resembles coarse crumbs. I prefer to grate the cold butter into the flour mixture using a box grater and then gently tossing it with the flour mixture.
Add dried cranberries and toss to combine. Make a well in the centre of your dried mixture.
In a small bowl combine the eggs, pumpkin and cream. Pour into dry ingredients and stir until just moistened.
Turn the dough out onto a well floured surface and knead the dough together approximately 10-12 strokes until it comes together.
Place on parchment lined baking sheet and pat into an 8-inch circle. Using a bench scraper or knife, dipped in flour, cut into 8 wedges and pull apart until there is about 2 inches between the scones.
Pre-bake Cranberry Pumpkin Scones brushed with a Little Cream and a sprinkle of Sugar
Brush scones with a little cream or an egg wash (1 egg plus 1 tablespoon water) and bake for 15-20 minutes or until golden brown.
Having purchased an almost 2 pound bag of Cadbury candy coated mini eggs I desperately needed a recipe or two in order to use them up. Otherwise, I would have consumed the bag myself in less than 48 hours! Cookies are for sharing but a giant bag of mini eggs is meant for snacking!
I came across this simple recipe (2017 Cuisine at Home magazine) and subbed in the candied eggs for peanut butter cups. No candied eggs or peanut butter cups in your pantry? Chopped up Kit Kat bars or M&M’s, or any chocolate/candy bar combination you love will work.
This cookie is brownie like and the batter is very soft and must be chilled for about 20 minutes prior to baking. Don’t let the chilling time put you off as these are what chocolate dreams are made of, soft, full of chocolate flavour and hits of Cadbury mini eggs.
Chocolate & Mini Eggs – Cookie Time!
Chocolate Mini Egg Cookies
Preheat oven to 350F. Parchment line 2 cookie sheets. Makes approx. 2 dozen 3-inch cookies.
Ingredients:
1/2 cup butter
8 ounces semi-sweet chocolate
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla extract
1 1/2 cups mini eggs (or chopped chocolate bars)
Method:
Melt butter and chocolate together and stir until smooth. Cool slightly.
In small bowl whisk together flour, baking powder and salt.
Beat eggs, brown sugar, sugar and vanilla on high speed until mixture is thick and lightens in colour, approximately 3 minutes.
Beat in the chocolate mixture on low speed until combined. Scrape down bottom and sides of bowl. Stir in flour mixture until combined and fold in mini eggs.
Chill dough for 20-30 minutes. Important!! This will stop cookies from spreading.
Scoop dough with a 1 1/2 tablespoon scoop and place 2 inches apart on prepared sheets to allow for spreading.
Bake approximately 12-14 minutes until edges are set and tops are shiny and cracked.
Bobbette and Belle is a wonderful bakery located in Toronto full of delicious scones, cookies and treats. One of their cookie choices is a Ginger Cookie and they share the recipe in one of their fabulously pretty baking books.
Today I’m sharing their Soft & Chewy Ginger Cookies. The addition of cinnamon plus cloves and a tablespoon of ground ginger make your taste buds dance! Brown sugar and molasses pair beautifully with the spices in these cookies and a quick roll in coarse sugar before baking makes them sparkle.
Soft & Chewy Ginger Molasses Cookies
Preheat oven to 350F. Parchment line 2 baking sheets.
Ingredients:
2 1/4 cups all-purpose flour
2 1/2 tsp baking soda
3/4 tsp salt
1 tablespoon ground ginger
1 1/2 tsp cinnamon
1 tsp ground cloves
3/4 cup unsalted butter, room temperature
1 cup lightly packed brown sugar
1 egg
1/4 cup molasses
1/2 cup coarse sugar, for coating cookies
Method:
Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
In a large bowl, using an electric mixer, beat butter and sugar until smooth and creamy, scraping down sides and bottom of bowl. Add in egg and mix until combined. Mix in molasses and scrap down bowl.
Add the dry ingredients to the creamed mixture and combine until blended. Wrap bowl with plastic and chill for 30 minutes in fridge.
Using a medium ice cream scoop (or your hands) form rounds of dough and roll them in the sugar before placing 2 inches apart on prepared baking sheets. Bake approximately 15-18 minutes, rotating pans half way through baking time until cookies have flattened and doubled. Let cool. Enjoy!
The varieties are endless. Chewy, fudgy, cakey, with marshmallows, without nuts, with chocolate pieces, with our without cocoa, recipes abound. Today I’m sharing brownies with peanut butter and praline peanuts. Topped with a peanut butter swirl and sprinkle of peanuts plus chocolate chips these brownies are divine!
Serve with some vanilla ice cream or a scoop of vanilla gelato and your taste buds will dance and be salivating for seconds.
Peanut Butter Brownies
(Canadian Living 2017) Makes approximately 16.
Preheat oven to 325F. Grease 9-inch square baking plan.
Ingredients:
1/2 cup butter
1/2 cup crunchy or smooth peanut butter
6 oz. bittersweet chocolate, chopped
1 1/2 cups sugar
4 large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/3 cup praline peanuts (or roasted peanuts)
Topping:
2 tbsp. peanut butter
2 tbsp. praline peanuts (or roasted peanuts)
2 tbsp. chocolate chips
Method:
In a small saucepan, stir together butter, peanut butter and chocolate over low heat until mixture is smooth. Remove from heat and let cool slightly.
In large bowl, whisk together sugar with eggs. Whisk in chocolate mixture.
In small bowl, whisk together flour, cocoa powder and baking powder; fold into chocolate mixture until combined. Stir in peanuts. Scrape into prepared pan and spread evenly.
For topping, dollop peanut butter by teaspoonful over top of batter and with a knife tip or skewer, gently swirl to create a marble effect. Sprinkle with peanuts and chocolate chips.
Bake until tooth pick inserted in centre comes out with a few crumbs attached, approximately 30 minutes. Cool completely in pan and cut into squares.
Serve with some vanilla ice cream or a scoop of vanilla gelato and your taste buds will dance and be salivating for seconds.
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