Hashtag Pie, Oh My! Chocolate Chip Cookies Instead


Chocolate Chip Cookies
Sweetenufblog – chocolate chip cookies

I was looking for inspiration to fuel a stint of pie making.  I figured a quick search on Instagram, maybe viewing a lemon meringue pie or an apple pie would get my creative baking juices flowing.  Pie is just pie, right?   After all the definition of pie is a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.

#pie…so simple.  But once again I seem to have missed the memo related to searching in today’s tech world.  I was expecting images of colourful scrumptious looking fruit pies with perfectly browned lattice tops or maybe, some fancy pastry cutouts adorning said pies.  Unfortunately, this was not the case as I quickly learned!

Seems #pie isn’t for pies made with pastry and fruit. It’s for FEET!  Oh yes, lots and lots of bare feet. Big feet and little feet.  Some with wrinkly soles, long toes and polished nails. But sill feet and interestingly enough it seems to be just women’s feet.  I’m pretty sure I’d recognize man feet if I saw them.  Who knew there could be so many interesting ways to photograph feet…wet feet, bottoms of feet, jewelled feet and feet encased in strappy footwear and, well, it goes on and on.

After my inital ‘ick’ it was like a train wreck I couldn’t turn away from. It appears the ‘foot fetish’ people like their feet attached to scantily clad bosoms and behinds.  Maybe the attractiveness of the bare feet increase with the barer the body attached to those feet.  Since I had to stop looking before I saw something I wouldn’t be able to recover from my research into the #pie has come to an end.

This is why today’s recipe is for Chocolate Chip Cookies.  I needed a chocolate fix to settle myself down and baking a pie will need to sit on the back burner for a while longer.

Chopped ChocolateThese chewy in the centre and crisp on the edges cookies are full of chocolate.  This recipe from ‘Bake from Scratch’ has been made twice this week in my kitchen and I’m down to my last cookie.  I modified the recipe slightly by using both whole wheat and all-purpose flours, both chocolate chips and chopped chocolate and a little less vanilla.

Using both chips and chopped chocolate makes for the perfect chocolate ratio in every bite.  The chopped chocolate melts and spreads while the chips keep their shape.

Just make sure you have a few at the ready if and when you decide to starting look up hashtags on Instagam!

Chocolate Chip Cookies

Preheat oven to 350F.  Parchment line 2-3 cookie sheets.

Ingredients:

1 cup unsalted butter, room temperature

1 cup packed brown sugar

2/3 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 1/3 cups all-purpose flour

1 cup whole wheat flour

1 tsp baking soda

3/4 tsp salt

1 cup semi-sweet chocolate chips

1 cup chopped dark or semi-sweet chocolate

Method:

In a medium bowl, whisk together the flours, soda and salt.

In the bowl of an electric mixer, beat the butter and sugars together for about 4 minutes, until light and fluffy.  Scrap the bowl halfway through.  Add in eggs, one at a time, beating well after each.  Beat in vanilla.

With mixer on low, gradually add in  flour mixture and mix only until combined.

Fold in chocolate.  Use large scoop and place cookies on prepared sheets about 2 1/2 inches apart to allow for spreading.

Bake cookies about 12-14 minutes.  Cookies will brown around edges but remain soft in the centre.

If using a medium scoop check cookies after about 9-10 minutes.

Chocolate Chip Cookies
Chocolate Chip Cookies

 

 

Flourless Peanut Butter Cookies


 

Flourless PB Cookies with Twix Bites and Peanuts
Flourless PB Cookies with Twix Bites and Honey Roasted Peanuts – sweetenufblog.com

 

I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies).  I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl.

With only 7 ingredients and one bowl these cookies come together so quickly you will be amazed.

Yum
Add-ins for Flourless PB Cookies

All 2 dozen cookies were only a memory within about 24 hours so I’d have to say they were a hit!  I added in honey-roasted peanuts but roasted salted peanuts or plain salted peanuts would be fine.  I also chopped up Twix bites instead of using chocolate chips since I had a bag in my cupboard so don’t be afraid to sub in white chocolate chips or butterscotch chips or any combination you prefer.

Flourless Peanut Butter Chocolate Chip Cookies

Makes 24 cookies.  Preheat oven to 350F.  Parchment line 2 baking sheets.

Ingredients:

1 cup creamy peanut butter

3/4 cup sugar

1 egg, lightly beaten

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

1/2 cup roasted salted peanuts

Method:

Beat peanut butter, sugar, egg, baking soda and salt until well combined.  Mix in chocolate and peanuts.

Moisten your hands and roll about 1 tablespoon of dough into balls and place about 2 inches apart on baking sheet.  Flatten slightly and bake 12-15 minutes until puffed and lightly browned around edges.

TIP:  Check cookies after about 10 minutes.  I find pb cookies often bake up quickly and every oven is different!!

Sweet and Salty Cookies

Sweet and Salty Cookies

20170809_083340
Sweet and Salty Cookies

Besides being deliciously sweet and a little salty these cookies are a great way to use up some of those ‘little bits’ of the sweet and salty items hanging around your kitchen.

My quick to be devoured cookies contained a Wunderbar, some sea salt Caramel baking bits, salted peanuts and a few dark chocolate chips.  These are great with pretzels or crushed potato chips for the salty portion or even Bugles…you remember those incredibly addictive delicious snack items.  For the the sweet….well, the options are endless…smarties, chocolate chips, butterscotch chips, chopped chocolate or a combination of all of these.

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Add-ins for Sweet and Salty Cookies

Each time you make these you can create your own unique combination of sweetenuf yumminess.  Don’t hesitate, start looking for all those bits taking up valuable space in your cupboards.

Sweet and Salty Cookies

Preheat oven to 350F and parchment line 2 cookie sheets.

Ingredients:

1 cup unsalted butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

2 1/3 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1 cup sweet (chopped chocolate, butterscotch pieces, M&M’s, etc.)

1 cup salty (crushed potato chips, pretzels, Bugles, peanuts, etc.)

Method:

In a large bowl, beat together butter with the sugars until light and fluffy.  (As always, remember to scrape down sides and bottom of bowl throughout.)  Beat in 1 egg at a time and beat in vanilla.

In a medium bowl whisk together the flour, baking soda and salt.

Stir dry ingredients into creamed mixture until combined.  Fold in your sweet and salty pieces.

Use a scoop, approximately 2 tablespoon size, and leave a couple of inches between each cookies.  Bake for about 12 minutes, rotating pans half way through baking time to ensure even baking.

Let cool and enjoy.

20170809_083340
Sweetenuf – Sweet and Salty Cookies

Fudgey Brownies


Fudgey Brownies
Fudgey Brownies

Today’s fudgey dense and sweet Brownie recipe is super simple.  So easy you may want to make a batch for dessert tonight to serve with a scoop of ice cream or a little whipped cream.  If you can, pick up some Ontario strawberries. Slice on top of the ice cream or whipped cream and you have an upscale dessert sure to please!

I used 3 types of chocolate in these sweet enuf treats.  Add-in 1/2 – 3/4 cup of chopped walnuts or pecans if you desire.

Fudgey Brownies

Preheat oven to 350F and grease and line an 8-inch square baking pan.

Ingredients:

3 ounces dark or bitter sweet chocolate

3 ounces semi-sweet chocolate

2 ounces milk chocolate

1/3 cup butter

3/4 cup granulated sugar

3 large eggs

1 tsp vanilla

1/3 cup all-purpose flour

1/2 tsp salt

Method:

In a microwave safe bowl, combine the chocolate and butter, and microwave on medium power until chocolate is almost melted.  Stir until melted and smooth.

Whisk in the sugar and then whisk in the eggs one at a time until combined. Gently whisk in the vanilla.

Using a wooden spoon mix in the flour and salt.

Spread evenly into prepared pan and bake for about 25-30 minutes.  Edges will be firm and centre will be almost set.

Let cool completely before cutting.

White Chocolate Blueberry Scones


White Chocolate Blueberry Scones
White Chocolate Blueberry Scones – sweetenuf.ca

These light and slightly sweet delicious scones can be made with raspberries or strawberries.  I think almost any fruit in season would work with this simple recipe.

My fruit of choice today is wild blueberries, you know the small sweet blueberries requiring no cutting, peeling or pitting!  Only in season during July and August my favourite way to purchase them is frozen.  This allows me to enjoy blueberries in my baking or smoothies any time of the year.

Did you know blueberries have only 43 calories in 1/2 cup and are a good source of vitamin C and contain fibre.  New studies by the USDA point to health benefits from eating blueberries, such as retarding aging and helping to prevent cancer due to their antioxidant activity.  Seems it is one of the highest in antioxidants of the 40 fruits and veggies the USDA tested.

Even without these possible extras, blueberries add flavour and colour to all your baking, whether muffins, scones, pancakes, coffee cakes or cupcakes.  I hope you enjoy this simple and quick recipe as much as I do.

White Chocolate Blueberry Scones

Preheat oven to 400F.  Parchment line a cookie sheet and set aside.

In the bowl of a food processor pulse together several times:

2 1/4 cups all-purpose flour

2 tsp baking powder

1/ tsp salt

1/2 tsp baking soda

4 tablespoons sugar

Add in 1/2 cup COLD butter cut into 8-12 cubes and pulse until butter is pea sized.

Empty this mixture into a large bowl and add 1/2 cup fresh or frozen blueberries and toss gently.  (DO NOT THAW frozen berries if using.)

Combine in a large measuring cup:

3/4 cup buttermilk

1 large egg

Pour liquid ingredients into dry ingredients and fold together until combined.  Fold in 1/2  cup chopped white chocolate or white chocolate chips.

White Choc Blueberry Scones Ready to Bake
Scones ready to bake at 400F

Press dough into a circle on prepared pan.  (Note: mixture may be very wet.) Dampen fingers to help flatten to even depth.  Bake for 18-20 minutes until browned and baked through in the centre.

Let cool slightly and cut into 8-12 wedges.

For extra oomph drizzle a little glaze made of 2 cups icing sugar and 2-4 tablespoons of milk over top of cooled scones.

 

Peanut Butter Butterfinger Biscotti


Peanut Butter Butterfinger Biscotti (2)
Peanut Butter and Butterfinger Biscotti

 

Butterfingers in a biscotti you ask?!  Superb I say…with the addition of crunchy peanut butter these cookies are amazing.

While my friends were shopping for the essential food items to keep us going for our next few days of vacation in Florida, I headed straight for the baking aisle!  Never mind about fruits and vegetables and wine, what sweet delights can I pick up in Aisle 5, that are not available at home.

Alas, the choice was minimal.  I have been known to be overweight on the suitcase because of a dozen or so packages of Heath Chocolate Bits or peanut butter filled chocolate chips purchased while on vacation. Butterfinger Baking Bits But a few bags of Butterfinger baking pieces did find their way into my suitcase and along with the bottle of Cava and several other items my suitcase was stickered with a “Heavy Load” warning…upside…they didn’t put it on me, so I guess I can still eat a few more of my sweet treats!

PB and Butterfinger dough
Butterfinger Bits added to Peanut Butter Biscotti Dough

I added in the Butterfinger pieces same as I would add in either chocolate chips or nuts to my biscotti.  The addition of some almond flour (or almond meal) helps give the biscotti a lighter texture as I don’t love my biscotti rock hard like many of the store bought monster versions!

Without further ado below is my recipe.  Enjoy with or without Butterfinger pieces.  You can add in whatever your choose or leave them plain.  These keep for a couple of weeks on the counter and for several months well wrapped in the freezer.

A reminder to add or subtract baking time to your biscotti’s second bake depending on how ‘dry’ you prefer them.  I usually bake mine a minute or two less on each side.  They are still crisp and dunkable but don’t need to be dunked to be eaten.

I hope you give these a try and enjoy them as much as I did.

Peanut Butter Butterfinger Biscotti

Preheat oven to 350F.  Line 2 cookie sheets with parchment or spray lightly with Pam.

Ingredients:

3 eggs

1 cup packed brown sugar

1/2 cup butter, melted

2/3 cup crunch peanut butter

2 1/2 cups all-purpose flour (or half of each of all-purpose/whole wheat)

1/2 cup almond flour or almond meal

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup Butterfinger Bits (or roasted peanuts or chocolate chips)

In a large bowl, beat the eggs with the brown sugar until smooth and then beat in the butter and vanilla.  Beat in the peanut butter.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Using a wooden spoon stir this into the egg mixture in 2 additions.  This will form the dough and it may be slightly sticky.  Stir in the Butterfinger Bits or chocolate chips.

Divide the dough into 2-3 even pieces (I do 2 pieces as my baking sheets are large).

On a lightly floured surface for dough into logs about 12-inches in length.

TIP: Wet your hands and the dough won’t stick!

Place logs on prepared sheets and using heel of your hand flatten the and shape as needed into rectangles.

Bake for approximately 25-30 minutes (check after 15 minutes to rotate pans and check on how they are baking.  Adjust time accordingly.)  When biscotti are lightly browned around edges remove from oven and cool.

Turn oven down to 300F.

Peanut Butter Butterfinger Biscotti (2)When biscotti have cooled and firmed up slightly, 15-20 minutes slice into 1-inch pieces with a serrated knife.  Place on sides on baking sheet and return to oven.  After 8-10 minutes flip biscotti’s and bake an additional 8-10 minutes.

Let cool completely.

 

 

Orange Chocolate Scones


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These Orange Chocolate Scones are the perfect breakfast or afternoon tea accompaniment for this Easter weekend or any weekend for that matter.

I made these light and flaky scones one weekend and the following weekend packed up the ingredients to whip them up while out of town on a ‘girls’ weekend.  They come together quickly and the dark chocolate and orange are a wonderful flavour combination.

This is one of the many wonderful recipes from The Vanilla Bean Baking book.

If you do decide to bake them fresh when away from home combine the dry ingredients in a ziplock bag and combine the wet ingredients in a plastic container. Wrap your butter separately as well as your chocolate.  The scones will come together before your oven even preheats!

Orange Chocolate Scones

Ingredients:

2 1/4 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

2 teaspoons grated orange zest

1/2 teaspoon salt

1/4 cup sour cream

1/4 cup orange juice

1/2 teaspoon pure vanilla extract

1 large egg

12 tablespoons (3/4 cup) cold butter, cut into small pieces

4 ounces bittersweet chocolate, chopped into small pieces or use chocolate chips

Method:

Preheat oven to 400F.  Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, orange zest and salt.

In a medium bowl, whisk together the sour cream, orange juice, vanilla and egg.

Add the butter to the dry ingredients and use a pastry blender or 2 knives to cut the cold butter in.  Pieces should be the size of peas.

Add the wet ingredients and fold in until just combined.  Fold in the chocolate.

Transfer the dough to a lightly floured surface and knead (adding flour as necessary) until it comes together.  Pat dough into a square and then roll it out to a 12-inch square.  Now fold it together in thirds (it will resemble a letter) and then fold into thirds again, add flour as necessary to  prevent sticking.  Put on a floured plate and freeze for about 10 minutes.

Put dough on floured surface and roll out to 12-inch square and fold into thirds again.  Now roll into a 12 x 4-inch square and with a sharp knife cut it into 4 rectangles and cut the rectangles on an angel to form triangles.

If desired, brush to tops with a little cream and sprinkle with a little sugar.

Place on parchment lined baking sheet and bake for approximately 18-25 minutes until golden brown on top and bottom.

Vanilla Bean Baking Book Tip-use 2 baking sheets to protect the bottom of the scones from browning too quickly.

Sweetenuf tip-instead of cutting your butter into small pieces grate your cold butter into the dry ingredients and them combine with your fingers…quick, quick, quick!20170325_114538