that's forking good

adventures in a culinary neophyte's kitchen

Posts Tagged ‘chocolate chip cookies’

paleo mocha chocolate chip cookies

Posted by culinaryneophyte on December 10, 2014

paleo mocha chocolate chip cookiesFor the last few years, I’ve been participating in a cookie exchange with the same group of girls — past and present soccer teammates who have become good friends. And while I love catching up with them, I have to admit, it’s become a biz (yeah, that’s short for biznatch) coming up with a new recipe each year to top the previous year’s cookie.

This year, I went with the cookies I made for my fantasy football draft a few years back. In searching for an idea, though, I realized I don’t have all that many cookie recipes on here, so here’s a new one — paleo mocha chocolate chip cookies.

Now, they’re gluten free and made with natural ingredients, but they are still cookies. Please don’t think you can eat 100 and be chiseled. (Challenge accepted!)

From Paleo Spirit
♦2 1/3 c. almond meal/flour
♦1/2 c. cocoa powder
♦1/2 tsp. sea salt.
♦1/2 tsp. baking soda
♦2 tsp. instant espresso powder
♦1 tbs. vanilla extract
♦1/2 c. coconut oil, melted
♦1/2 c. coconut nectar
♦3/4 dark chocolate chips (I used Enjoy Life)

Combine all dry ingredients in a bowl. Combine wet ingredients in a separate bowl. Mix wet ingredients into dry ingredients. Add in chocolate chips. Form dough into 1/2-inch balls and place on parchment paper. Press each ball down to form a disc. (They do not flatten on their own.) Bake at 350 degrees for 10 minutes.

Total time? 20 minutes prep and bake.
Cost? $9.98 almond meal, $7.99 coconut oil, $2.99 chocolate chips, $7.49 coconut nectar
Overall success relative to expectations? 10 out 10. Whenever something is labeled #paleo or “clean” or whatever, people assume it won’t be as tasty as the “real” thing. (Funny to put that in quotation marks when it actually means real, but is referring to what everyone has come to accept as real… which is fake. How meta.) These are legitimately good. I brought them to a tailgate, and no one could tell they were “caveman cookies.” This recipe is very simple and the mix goes a long way, but the ingredients are on the pricier side. If you aren’t on a strict paleo diet, it may not be worth the investment; but if you are or you don’t care about budget, see what you think.

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cookies & cupcakes combined

Posted by culinaryneophyte on May 24, 2013

cookies & cupcakes combined

Some food porn for your Friday: special birthday cupcakes for my good friend!

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cupcakes fit for the champs

Posted by culinaryneophyte on February 8, 2012

2012

The Super Bowl is the Thanksgiving of the sports world: At the heart is a celebration of an American tradition, but most people are just there for the food.

2008

As I mentioned in my last post, I was a little overzealous in the kitchen this weekend because I was not only cooking for a big group of people, but also super pumped for the game itself: a rematch of the greatest Super Bowl played since I’ve been alive, and maybe of all time. I get chills whenever I think about Super Bowl XLII — the Giants’ final drive, Eli’s Houdini-like escape, David Tyree’s epic helmet-catch, ruining the Patriots’ 19-0 dreams. Pure magic.

I was nervous for this year’s game all weekend, and the best way to take my mind off of it was to bake. I already showed you the Giants sugar cookies I made earlier in the week, and when I saw strawberries on sale, I decided to make festive chocolate-covered strawberry footballs. The stars of the show, though, were these chocolate chip cookie-bottom vanilla cupcakes, which I first saw on how sweet eat is. I wanted to take it a step further and add some Giants colors in there to support Big Blue. (That’s probably why they won.)

Note: The lighting in my house is awful, and my snarky friend Scott pointed out on Facebook that they look more like Broncos cupcakes than Giants. He said, “You should probably fix that before you put it on Pinterest” (mocking his girlfriend’s new obsession that I may or may not have introduced her to). The good news is that the New York Giants seemed to think the colors were suitable, because I received a notification on Twitter saying they had chosen my photo to publish on their website! In any event, they were clearly blue and red in person, so… yeah.

slightly adapted from how sweet eat is
COOKIE LAYER
1/2 c. butter, room temperature
3/4 c. brown sugar
1 egg
1 tsp. vanilla extract
1-1/3 c. flour
1 tsp. baking soda
1/4 tsp. salt
3/4 c. chocolate chips

Combine flour, baking soda and salt in bowl. In stand mixer, beat butter and sugar until fluffy. Add egg and vanilla, and beat
on medium. Slowly add dry ingredients, and mix on low until just combined. Fold in chocolate chips. Spray each cupcake liner with a spritz of cooking spray and spoon in about 1 tablespoon of cookie mix. Press down evenly with spoon. Preheat the oven to 350 degrees, and prepare cake mix.

CUPCAKE LAYER
1/2 c. butter, room temperature
1 c. sugar
2 eggs
1 tbs. vanilla extract
1-1/2 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/3 c. milk 

Combine dry ingredients in a bowl. After a quick clean of the mixing bowl, cream butter and sugar until fluffy. Add eggs and vanilla, and beat. Add 1/3 dry ingredients and 1/2 the milk, and mix on low. Alternate dry and milk until all ingredients are just combined. Scoop cake mix into each liner until 2/3 full. Bake for 17-20 minutes or until toothpick inserted comes out cleanly. Makes 18 cupcakes.

FROSTING
For buttercream frosting, use this recipe (sans the chai spices). You might want to make a double batch, because I didn’t have enough and needed to use a little bit of Pilsbury vanilla frosting for my white component. To make the swirled effect, separate frosting in proportionate amounts into separate bowls, and add food coloring. (FYI: Wilton food coloring is much more effective than what I used for the sugar cookies because this blue color was perfectly royal.) Place in a piping bag in stripes, and push through even if it gets messy.

Total time? 35 minutes prep, 20 minutes bake. (You’re basically making two desserts.)
Cost? Nothing out of the norm here — just nominal baking supply costs.
Overall success relative to expectations? 9 out 10. I was a little concerned having cookie involved could dry out the cupcake portion, but these were surprisingly moist. (They don’t stay that way longer than a day or two, but you probably won’t have many leftover anyway.) The only complaint — if you could even call it that — is that the chocolate chip cookie portion was slightly overwhelming in a few of the treats and took it more in a cookie-cake direction. Again, that’s not necessarily a bad thing, but that’s why I decreased the cookie measurement. These are a little time consuming, but definitely worth it. Sooo good! (And of course: Congratulations to the New York Giants on their Super Bowl XLVI win! Déjà BLUE all over again!)

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