#the dark chocolate AND semi sweet is perfect. plus this recipe used 1 cup of brown sugar to just 1/3 white so theyre perfectly chewy | Explore Tumblr Posts and Blogs

udo0stories · 3 months

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These are not the same as the brownie recipes that are displayed in exhibits A, B, C, D, E, and Friends! We could not wait for you. Presenting: naturally gluten-free and vegan brownies that are glossy, chewy, and REAL DEAL! gluten-free and vegan! They’re also SO easy to make with simple methods and just 1 bowl + 9 ingredients. Prepare for your brownie dreams to become a reality! Let’s bake! How to Make Fudgy Crackly Top Vegan + Gluten-Free Brownies These brownies are a literal dream! They have the perfect amount of chocolatiness, fudginess, and chewiness. Plus, they’re vegan, gluten-free, and easy to make! Correction: Seriously easy to make! Mix the dry ingredients, stir in the chocolate chips, and then add boiling water, melted vegan butter, and vanilla. The heat from the water + butter will melt the chocolate chips, creating a smooth, rich, ultra-chocolate brownie batter with minimal effort! Add in some extra chocolate chips for good measure, and these brownies are going in the oven! The final (and most challenging) step is to let the brownies cool for at least 30 minutes before digging in. If you can’t wait, they’ll be super gooey and hard to cut, but sometimes that fresh-from-the-oven brownie smell is just too hard to resist! We get it. You’re going to love these brownies! They’re: Super chocolatyChewy on the edgesFudgy in the centerCrackly on topIndulgentEasy to make& SO incredibly delicious! These are the perfect treat to make for your vegan and gluten-free brownie-loving friends, or really anyone who likes brownies or chocolate, even a little bit. Yes, they’re that good. They’re perfect for Valentine’s Day, chocolate cravings, birthdays, movie nights, brownie ice cream, sundaes, and so much more! More Recipes for Brownie Lovers If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag @minimalistbaker on Instagram. Cheers, friends! Prep Time: 10 minutes minutes Cook Time: 35 minutes minutes Total Time: 45 minutes minutes Servings: 16 (Brownies) Course Dessert Cuisine: Gluten-Free, Vegan Freezer-friendly for 1 month Does it keep? 2-3 Days Cook ModePrevent your screen from going dark 1 ⅔ cup coconut sugar (we like Supernatural or Whole Foods 365 Brand) 1 cup MB 1:1 GF Blend (oat flour also works, but the brownies will be less shiny and chewy and will fall apart a little; see notes if not gluten-free) 3/4 cup almond flour* (we like Wellbee’s) 1/2 cup cocoa powder 3 Tbsp. flaxseed meal 1/2 tsp. sea salt 3/4 cup chocolate chips* (we used semi-sweet; ensure dairy-free/vegan as needed) 2/3 cup boiling water 1/4 cup vegan butter, melted (we like Miyoko’s; dairy butter would also work) 1 tsp. vanilla extract Preheat your oven to 350 degrees F (176 C) and line an 8×8-inch metal baking pan with parchment paper. Set aside. In a large mixing bowl, add the coconut sugar, gluten-free flour blend, almond flour, cocoa powder, flaxseed meal, and sea salt. Whisk to combine until almost all of the flour and cocoa powder are incorporated. Next, stir in the chocolate chips. To the dry ingredients, add the boiling water, melted vegan butter, and vanilla extract. Use a spatula to fully combine, stirring for 30 seconds to 1 minute. The chocolate chips will mostly melt at this point, so if you would like extra whole ones for pops of chocolate, fold them in after the mixture cools a bit. Transfer the batter into the prepared baking pan and bake for 35–40 minutes—until the edges look set and the center looks barely shiny. Let the brownies cool in their pan for AT LEAST 30 minutes before slicing and digging in. The brownies will be super gooey before cooling and will be very hard to cut. If you would like your brownies to have perfectly crisp edges, refrigerate them for 2 hours before cutting. Store the brownies lightly covered at room temperature for up to 2–3 days or up to 1 month in the freezer. [embed]https://www.youtube.com/watch?v=2CXgBwGrpH4[/embed] *These are intended to

be indulgent, classic, decadent, crackly top brAfter experimenting with less coconut sugar, we discovered that ⅔ cup yielded It is more difficult to get a crackly crust with less sugar, so we advise against using less than 1 ½ cups. eve Try our Fudgy Sweet Potato Brownies for healthier, lower-sugar brownies. more wholes*If you are not gluten-free, you can use one scant cup ofall-purpose flour in place of the gluten-frFor best results, we suggest adding the almond flour; however, since all-purpose flour is much more absorbent, use less of it.If you opt for all-purpose flour, use less because it’s much more absorbent.*Almond flour sub: The next best option is cashew flour. If nut-free, you could try sunflower seed meal or possibly extra GF blend (use less because it’s more absorbent than almond flour; we recommend 1 ⅓ cup flour TOTAL).*A chocolate bar or chocolate chunks would likely work in place of the chocolate chips, but you’ll need to finely chop them first or they won’t fully melt in step 3.Nutrition information is a rough estimate. Serving: 1 brownie Calories: 221 Carbohydrates: 36.2 g Protein: 2.9 g Fat: 8.9 g Saturated Fat: 4.1 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 94 mg Potassium: 110 mg Fiber: 2.8 g Sugar: 24.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 32 mg Iron: 1.4 mg

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anyroads · 4 years

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The best cookies ever!

I’ve been working on perfecting Smitten Kitchen’s chocolate chip cookie recipe for a couple of years now, and I think I finally got to a happy place with it. Special shout out to @tikkunolamorgtfo who had the genius idea of putting browned butter in cookies! I made these in an earlier stage, adding all the different kinds of chocolate chips etc., for our friends for our wedding afterparty (which we all skipped because it was a Sunday and we’re in our 30s and it was already late, and we’re lame) and called them Mega Cookies.

1/2 cup (100 grams) granulated sugar

1/2 cup (120 grams) firmly packed light brown sugar

8 tablespoons (1 stick) (115 grams) unsalted browned butter*, cold, cut into 1/2-inch (1cm) pieces

1 large egg

2 teaspoons vanilla paste** (or 3, you literally can’t overdo vanilla)

1 teaspoon rum extract (don’t overdo this, though, it’ll make the cookies bitter)

1/2 teaspoon baking soda

235 grams all-purpose flour (less flour will make this recipe’s cookies flatter, and if that’s your thing you can go down to a 1 1/2 generous cups of flour, but less than that and you have a mess)

1/4 teaspoon salt

1/2 cup chocolate chips

1/4 cup chocolate chunks

1/2-1 cup m&m’s

1/4-1/2 cup mini peanut butter cups (cut in half)

1. Adjust both oven racks to the middle of the oven and preheat to 300F (150C), or 265 (130C) if using a fan oven. Line 2-3 baking sheets with parchment paper/reusable silicon baking sheet, depending on how many you have. Chop up the mini peanut butter cups, if using them.

2. Beat the sugars and butters together until smooth.

3. Mix in the egg, vanilla, and rum extract.

4. In a separate bowl, sift the flour, then add the baking soda and salt and mix them together.

5. Add the flour mixture into the batter while incorporating it.

6. (If using a stand mixer, do this part manually with a spatula.) Mix in the chocolate chips, chocolate chunks, m&m’s, and peanut butter cups.

7. Put the dough in the fridge for 2+ hours, or the freezer for 20 minutes (don’t leave it in the freezer longer).

8. Scoop the cookie dough into 1/2-tablespoon balls and place them evenly spaced with room to spread on the baking trays. Any trays that don’t fit in the oven, plus any remaining dough that will be put on other trays after these are baked, should be put in the fridge for the time being.

9. Bake for 15 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

10. Store at room temperature in an airtight container for up to 3 days.

*Browned butter: In a medium saucepan, melt the butter over medium heat. Keep cooking it after it has melted, stirring frequently, until it begins to smell nutty and pale brown flecks appear at the edge of the pan, which takes a few minutes. Once these reach a dark beige/medium brown color (you’ll want to watch this like a hawk, this happens quickly once it begins to toast) remove from heat. (This recipe is also from Smitten Kitchen, from the only haman taschen recipe I not only tolerate, but love, because haman taschen along with all linzer cookies are a scourge on the face of all that edible.)

**Vanilla paste is almost always better than extract. It’s thicker so you’re introducing less liquid into your doughs and batters, and it’s chock full of vanilla seeds so the flavor is much more intense. Sidebar: never use vanilla flavoring, only extract or paste. Flavorings taste artificial and slightly bitter.

I like cookies that are soft and don’t flatten out, so these should give you something to bite into. Obviously the chocolate chips etc. are up to you, the mixture can take an average of 1 1/2 cups of whatever kind of chips but you can push that a bit if you like a lot of them. My personal rec is Trader Joe’s semi-sweet chocolate chips and chocolate chunks, and mini peanut butter cups. If you can’t get those/aren’t in the U.S., it’s better to chop a bar of good chocolate into chunks than to get crappy chocolate chips. An important part of these cookies is being able to taste the chocolate chips/etc.!

If you can’t find any rum extract, don’t just throw in a teaspoon of rum! You can look up homemade rum extract recipes, though I have none to recommend right now, sorry. But a teaspoon of regular rum won’t give you any flavor, and any more than that will ruin your dough.

Enjoy!

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flairmagazineblog · 3 years

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Valentine’s Month Best Love Culinary Recipes

Valentine’s Day is a ton further pleasant with a romantic cozy dinner at home. Although February 14th undoubtedly brings us all of the daintiest snacks of the year, there is indeed a day just full of brilliant food you could have. Around heart-shaped breakfast meals to date night cuisine suggestions for two, this is a perfect chance to spice the infamous V-day into not only a celebration for couples but also amazing food enthusiasts. Fear not, we’ve pulled together a few meal ideas (entrees, main dishes, pies, and little stock goodies) for all of you to select from – so what about some fancy oysters, steak, shrimp cocktails, and yummy truffles?

Coconut Curry Chicken

Warm-up with your beloved with a dish of soft, delicious curry.

Ingredients

2 tablespoons coconut oil

1/2 medium onion, finely minced

1 head of garlic, chopped (10–12 cloves)

2 tablespoons ginger, minced

1 tablespoon each: ground cumin, coriander, and turmeric

1 teaspoon cayenne powder, optional

3 chicken breasts, chopped into bite-sized pieces

1 can of crushed tomatoes

2 teaspoons sea salt

Can of coconut milk

Instructions

In a large skillet, melt the coconut oil over medium-high heat. Add the onions and simmer until it softens for almost 5 minutes. Apply the ginger and garlic to heat and stir for about two minutes. Add the cumin, coriander, turmeric, and, if used, cayenne and simmer for 1 minute.

Add the chicken breasts, smashed tomatoes, and seasoning to the pot and mix well. Stir occasionally, cap, and turn down the heat to medium-low. Bring to a boil for 15 minutes, gently remove the lid (the curry will splash!), and stir a few more.

When the chicken parts are ready, add in the coconut milk, cherry tomatoes, and cilantro. Season with salt to taste, if desired. Pair with steamed cauliflower or basmati rice. And Bon Appetite!

Instant Pot Risotto with Parmesan

Ingredients

• 2 cups dry Arborio rice, rinsed and drained well

• 2 TB salted butter

• 1/4 cup chopped onion

• 1 1/2 tsp kosher salt, plus more to taste

• 1/2 tsp freshly ground black pepper, plus more to taste

• 3 3/4 cups regular-strength chicken or vegetable broth

• 2 TB freshly squeezed lemon juice

• 1 cup freshly grated Parmesan cheese

• Garnishes: freshly chopped chives and grated lemon zest

Instructions

Set the Instant Pot to sauté and add the butter till it is melted. Add the onions and swirl till it softens, around 1-2 minutes. Add the dry rice to the melting butter and stir for 2 minutes. Add salt, pepper, broth, and lemon juice; mix well.

Secure lid and set to pressure cook for 8 minutes. Allow Instant Pot to do its natural release. Once a natural release is completed, carefully remove the lid and stir in parmesan while “fluffing” the rice. Add salt and pepper to taste, if needed. Serve immediately, with chives or lemon zest for garnish, if desired.

Red Velvet Cookies

A twist on the delicious chocolate chip cookie batch, these red velvet cookies are stuffed with dense chocolate chips in a bright red shade. This recipe, inspired by a red velvet cake, takes a couple of minutes to make and bake, with enough cookies for the entire family!

Ingredients

1 and 1/2 cups + 1 Tablespoon flour

1/4 cup unsweetened natural cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

3/4 cup packed light or dark brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

1 Tablespoon milk

2 teaspoons pure vanilla extract

1/2 teaspoon gel red food coloring

1 cup semi-sweet chocolate chips

Instructions

Whisk together flour, cocoa powder, baking soda, and salt in a big cup. Set it back.

Using only a portable or food processor with a whisk attachment, beat the butter at great speed till it becomes smooth, around 1 minute. Scrap the bottom and sides of the bowl as needed. Place in brown sugar and granulated sugar again till blended and smooth, around 1 minute.

Insert the food dye and beat when added. Switch the mixer off and add the remaining dry ingredients to the most components. Turn the mixer down and beat steadily until a very fluffy pastry is made. Beat in more food coloring if you like the dough to be a lighter color. Add in the chocolate chips at low speed. The dough is going to be messy.

Cover and cool the dough in the fridge for at least 2 hours. If you’re resting for more than a few hours, allow the dough to stay at room temperature for at least 15 minutes before rolling and baking, because the dough is going to be very stiff.

Preheat the oven to 177°C (350°F). Cover two large baking sheets with parchment or synthetic baking mats. Set it back.

Scoop one and a half teaspoons of dough and roll into a ball. Place 9 balls on each baking sheet. Bake for 13 minutes for each batch. Cookies may have spread just marginally. Simply force the warm cookies to flatten them slightly, which helps to make crinkles. If required, place a few chocolate chips on the tops of the hot cookies.

Cool cookies on a baking sheet for 5 minutes before moving to a wire rack to cool fully.

And Enjoy the best romantic dinner in the cozy atmosphere of your home!

Valentine’s Month Best Love Culinary Recipes was originally published on FLAIR MAGAZINE

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vaporlukeys-blog · 7 years

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Chocolate Chip Skillet Brookie

Hello, what about the last weekends’ holiday. Do you try some Dutch oven recipes in which I published during my blog. Whatever, the particular chocolate chip skillet brookie gave me great honor when I cooked this great dessert in order to my family members and also the neighbor lat Sunday. I checked my massages and realize that a person questioned some other skillet cookies? Well, I could absolutely recommend anyone that chocolate chip skillet brookie will end up being the terrific 1 compared to all! I enjoy its crispy about the outside. the within has fudgy brownie along with butters, with the flavorsome chocolate smell. Needless to say, the particular recipe is actually absolutely perfect. But you realize what, I failed several times when I original begun to cook it. Oh. Depressed and also frustrated. so I convince that Dutch oven recipe may become the combination of your dreams amongst your current cooking job. Now, let me present this terrific recipe to you. The idea ended up being one of individuals moments my mind had been calling to acquire a brownie. A New cookie. Consequently stock your brain using these cooking memories. I threw my respect in in order to the skillet and prayed for any miracle. Prep time 10 mines Cook Moment 20 mines Total time 30 mines Weight Watchers: 7SP per slice INGREDIENTS: Brownie Batter: •1/3 cup butter , melted •1/2 cup brown sugar •1/4 cup white sugar (or organic granulated sweetener in order to reduce on calories) •1/3 cup unsweetened cocoa powder •1 large egg •1 teaspoon pure vanilla extract •1/2 teaspoon salt •1/4 cup all-purpose flour (or plain flour) Cookie Dough: •1/4 cup butter , softened •1/4 cup mild brown sugar •1/4 cup granulated sugar (or organic granulated sweetener) •1 large egg •1 teaspoon pure vanilla extract •2/3 cup all-purpose flour (or plain four) •1/8 teaspoon baking soda •Pinch salt •1/3 cup dark/semi-sweet chocolate chips , divided (I use Lily's Baking Chips) INSTRUCTIONS: 1.So we first must heat your oven to be able to concerning 175°C | 350°F. ( If you don’t personal a new surefire skillet, you can bake this can be a round, 9-inch baking pan.) so we hen have to grease the non-stick apply on an 9-inch cast iron skillet or round baking pan, maybe the actual foil is also fine ; and then a person must range the base with parchment (or baking) paper; lay these people properly. 2.And we must work along with a medium-sized bowl, mix the butter (The Brownie Batter) along with sugars together well until your sugar features dissolved. In Addition the particular cocoa powder, whisking until dissolved along with smooth. 3.We continue putting the particular egg and also vanilla about a moment until these components may well incorporated. Add the actual flour and salt via until the particular much better is actually smooth as well as thick. 4.And then in the separate medium-sized bowl, the actual butter as well as sugars ought to stir with every other until light and also fluffy. Add the particular egg and vanilla, beating until smooth. Add inside the flour, baking soda and also salt, several dry components via until any cookie dough forms. with in half of the chocolate chips added. 5.Finally, we need to pour the particular brownie batter into the skillet (or pan) plus a spatula to end up being able Cast Iron Skillet to spread these food. We furthermore must sprinkle some rested chocolate chips; so every thing necessary continues to be able to be assembled. That is likely to be about regarding 30-35 minutes in order to bake, as well as until your cookie will be golden and in addition the edges are crispy. We can pull from one facet carefully. So, is it feasible to waiting more? I understand you adore this wonderful Dutch oven recipes. Actually the lifestyle span confused people’s thoughts nevertheless give your appetite an holy service. Each moment I enjoy cooking, and also I feel that my families and also friends’ advise supply many advertising as well as exchanges. I appreciate their own praise to always be able to my food, thus let’s be a happy cooker. And In Which I really want to thanks your assistance to always be able to my articles, an individual notes give my great honors. Your globe will be universal along with distinct to always be able to our humankind, consequently thanks in order to our encounter and also recognition. Let’s searching forward towards the next time in which I will say some thing about EASY DUTCH OVEN COBBLER. This style’s Dutch oven cobbler will easily for people in order for you to smoke at home. See a person next time, my dear friends.

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container-house-blog · 7 years

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Chocolate Chip Skillet Brookie

Hello, what in regards to the last weekends’ holiday. Does you are generally trying several Dutch oven recipes that will I created within my blog. Whatever, the chocolate chip skillet brookie gave me fantastic honor when I cooked this wonderful dessert for you to my households and also the neighbor lat Sunday. I checked my massages and also recognize that somebody asked various other skillet cookies? Well, I could absolutely recommend an individual this chocolate chip skillet brookie may end up being the terrific one as compared to all! I adore its crispy on the outside. the interior offers fudgy brownie and butters, with just about all the flavorsome chocolate smell. Needless for you to say, the particular recipe is absolutely perfect. But you understand what, I failed many times when I original begun to cook it. Oh. Depressed and also frustrated. Therefore I convince this Dutch oven recipe is the combination you've often dreamed of among your own cooking job. Now, i want to existing this terrific recipe for you to you. This was certainly 1 of those moments my mind has been calling to find a brownie. The cookie. Therefore stock your brain using these cooking memories. I threw my respect to the skillet and also prayed to acquire a miracle. Prep Occasion 10 mines Cook Moment twenty mines Total Period 30 mines Weight Watchers: 7SP for each slice INGREDIENTS: Brownie Batter: •1/3 cup butter , melted •1/2 cup brown sugar •1/4 cup white sugar (or organic granulated sweetener to be able to cut down about calories) •1/3 cup unsweetened cocoa powder •1 significant egg •1 teaspoon pure vanilla extract •1/2 teaspoon salt •1/4 cup Cast Iron Skillet all-purpose flour (or plain flour) Cookie Dough: •1/4 cup butter , softened •1/4 cup light brown sugar •1/4 cup granulated sugar (or organic granulated sweetener) •1 significant egg •1 teaspoon pure vanilla extract •2/3 cup all-purpose flour (or plain four) •1/8 teaspoon baking soda •Pinch salt •1/3 cup dark/semi-sweet chocolate chips , divided (I use Lily's Baking Chips) INSTRUCTIONS: 1.So we 1st need to heat the particular oven in order to with regards to 175°C | 350°F. ( When you don’t own a new certain skillet, you can bake this can be a round, 9-inch baking pan.) therefore we hen have to grease the particular non-stick apply with an 9-inch certain skillet or even round baking pan, maybe the actual foil can furthermore be fine ; and then you must line the particular base along with parchment (or baking) paper; lay them properly. 2.And we have to use a medium-sized bowl, mix the particular butter (The Brownie Batter) and sugars together well until your sugar features dissolved. also your specific cocoa powder, whisking until dissolved and also smooth. 3.We continue putting the particular egg as well as vanilla regarding a minute until these ingredients could well incorporated. Add the actual flour along with salt through until the particular better can be smooth and also thick. 4.And then inside a separate medium-sized bowl, the actual butter along with sugars should stir collectively until light as well as fluffy. Add your egg and vanilla, beating until smooth. Add within the flour, baking soda and also salt, several dry components through until a cookie dough forms. with throughout 1 / two of your chocolate chips added. 5.Finally, we must pour the brownie batter in to end up being able to the skillet (or pan) plus a spatula to end up being able to spread these food. We additionally must sprinkle several rested chocolate chips; therefore every small thing needed may be assembled. This will be concerning regarding 30-35 minutes in order to bake, or until the particular cookie is golden as well as the edges are usually crispy. We could pull away from 1 aspect carefully. So, are a person in a position to waiting more? I understand you like this excellent Dutch oven recipes. Actually the life confused people’s thoughts but give the appetite an holy service. Each and Every occasion I adore cooking, and I believe that my people as well as friends’ advise produce many promotion as well as exchanges. I appreciate their own praise to my food, therefore let’s be a happy cooker. And I Also actually want to thanks the support to my articles, an individual notes give my great honors. The Particular globe is actually universal as well as various in order to our humankind, so thanks for you to our encounter and recognition. Let’s seeking forward for the the next occasion that will I will say some thing concerning EASY DUTCH OVEN COBBLER. This specific style’s Dutch oven cobbler will easily for people in order in order to smoke at home. See an individual subsequent time, my dear friends.

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hxgwash-blog · 7 years

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Chocolate Chip Skillet Brookie

Hello, what in regards for you to the final weekends’ holiday. did you tend to be trying a range of Dutch oven recipes that will I created within my blog. Whatever, your chocolate chip skillet brookie gave me fantastic honor when I cooked this great dessert to always be able to my families and the neighbor lat Sunday. I checked my massages along with realize that someone questioned additional skillet cookies? Well, I could absolutely recommend an individual that chocolate chip skillet brookie may always be the terrific 1 compared to all! I adore its crispy around the outside. the interior provides fudgy brownie as well as butters, using the flavorsome chocolate smell. Needless for you to say, the actual recipe is actually absolutely perfect. But you understand what, I failed repeatedly when I original started to cook it. Oh. Depressed as well as frustrated. And so I persuade that Dutch oven recipe will become the mixture of your dreams among your cooking job. Now, allow me to existing this terrific recipe to you. This was certainly 1 of individuals moments my mind has been calling for any brownie. The cookie. so stock the mind using these cooking memories. I threw my Cast iron skillet respect to the skillet and prayed for any miracle. Prep Period ten mines Cook time 20 mines Total Occasion 30 mines Weight Watchers: 7SP per slice INGREDIENTS: Brownie Batter: •1/3 cup butter , melted •1/2 cup brown sugar •1/4 cup white sugar (or natural granulated sweetener to become able to cut down in calories) •1/3 cup unsweetened cocoa powder •1 significant egg •1 teaspoon pure vanilla extract •1/2 teaspoon salt •1/4 cup all-purpose flour (or plain flour) Cookie Dough: •1/4 cup butter , softened •1/4 cup mild brown sugar •1/4 cup granulated sugar (or all-natural granulated sweetener) •1 huge egg •1 teaspoon pure vanilla extract •2/3 cup all-purpose flour (or plain four) •1/8 teaspoon baking soda •Pinch salt •1/3 cup dark/semi-sweet chocolate chips , divided (I use Lily's Baking Chips) INSTRUCTIONS: 1.So we initial have to heat the particular oven for you to with regards to 175°C | 350°F. ( When anyone don’t personal a certain skillet, you'll always be able to bake this is a round, 9-inch baking pan.) so we hen must grease the particular non-stick squirt with an 9-inch cast iron skillet or even round baking pan, maybe the foil can be fine ; then anyone must series the actual base along with parchment (or baking) paper; lay these properly. 2.And we must use a medium-sized bowl, mix the particular butter (The Brownie Batter) and sugars together well until the particular sugar has dissolved. Additionally your certain cocoa powder, whisking until dissolved and also smooth. 3.We carry on putting your egg and vanilla regarding one minute until these ingredients can easily well incorporated. Add the particular flour and salt via until the actual far better is actually smooth and thick. 4.And then inside a separate medium-sized bowl, the particular butter and also sugars ought to stir together until mild and also fluffy. Add the actual egg along with vanilla, beating until smooth. Add inside the flour, baking soda along with salt, some dry components through until a new cookie dough forms. with throughout 1 / two of the actual chocolate chips added. 5.Finally, we need to pour the brownie batter to the skillet (or pan) plus a spatula in order to spread these food. We additionally must sprinkle a number of rested chocolate chips; thus every thing required has been assembled. It will probably be concerning for 30-35 minutes in order to bake, as well as until the particular cookie can be golden as well as the edges are generally crispy. We can pull from one side carefully. So, is it feasible to waiting more? I know you love this glorious Dutch oven recipes. Perhaps the life confused people’s mind yet give your own appetite an holy service. Each period I love cooking, and I believe my family members along with friends’ advise supply many marketing and exchanges. I appreciate their particular praise to my food, therefore let’s be described as a happy cooker. and I actually want to thanks the assistance to my articles, anyone notes give my great honors. Your world is actually universal and distinct for you to our humankind, consequently thanks to our encounter along with recognition. Let’s searching forward for the the subsequent time that will I will say something with regards to EASY DUTCH OVEN COBBLER. This specific style’s Dutch oven cobbler will effortlessly for almost all of us to cook from home. See anyone next time, my dear friends.

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butaneplate02-blog · 5 years

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Cherry, Almond, Chocolate Chip and Oatmeal Cookies

Home › Recipes › Dessert › Cherry, Almond, Chocolate Chip and Oatmeal Cookies

This post may contain affiliate links. Please read my disclosure.

These delicious, chunky, Cherry, Almond, Chocolate Chip and Oatmeal cookies are the perfect healthy-ish treat! They are made with old fashioned oats and packed full of nuts, dried fruit, and chocolate!

We all know that technically cookies aren’t healthy. But that doesn’t mean that you can’t ever have a cookie! As most of you know – my philosophy is: everything in moderation. Which means that one, amazing, freshly baked cookie once in a while is totally warranted! Life isn’t about deprivation – it’s about enjoying real, whole foods and delicious treats on occasion 🙂

If you’re going to indulge in a sweet treat, pick something that’s made withreal butter, real sugar, and doesn’t have any weird ingredients that you can’t pronounce. Not only do real ingredients taste better, they’re much better for you than processed alternatives. Which is why these chocolate chip oatmeal cookies are some of my favorite homemade desserts!

To make this recipe more guilt-free, see my healthy substitutions list below to help lighten up these cookies!

HOW TO MAKE CHOCOLATE CHIP OATMEAL COOKIES – STEP BY STEP

Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl.

In a separate bowl, add sugar, butter, and brown sugar.

Using electric mixer, beat butter, sugar and brown sugar until well blended.

Mix in egg and both extracts.

Beat in flour mixture.

Mix in oats.

Then mix in chocolate chips, cherries and almonds.

Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart.

Bake cookies 12 minutes. Switch and rotate baking sheets.

Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).

ARE CHOCOLATE CHIP OATMEAL COOKIES HEALTHY?

Let’s be honest, cookies are never going to be healthy and they should always be a treat rather than an everyday snack. But, by adding old fashioned oats into the cookie dough, you are adding fiber and some important vitamins and minerals. You can also make this recipe much healthier by using a few substitutions listed below!

CAN I USE QUICK OATS INSTEAD OF OLD FASHIONED OATS?

You can substitute the old fashioned oats for quick oats if that’s all you have, but there will be a difference in texture. Old fashioned oats give these cherry, almond and chocolate chip cookies a soft and chewy texture, quick oats can result in a mushier cookie.

HOW TO MAKE THIS CHOCOLATE CHIP AND OATMEAL COOKIE RECIPE HEALTHIER

Try oat flour, or whole wheat pastry flour, instead of all purpose flour (or use 1/2 all purpose and 1/2 oat flour)

Use less dried cherries (I used 1/2 cup instead of the 1 cup the recipe called for. Even 1/4 cup will give you the essence of cherry in these cookies!)

Use a flax egg instead of a regular egg to make these eggless cookies.

You can substitute Greek Yogurt for half of, or all of the butter! I recommend whole milk greek yogurt because you’ll get that same mouthfeel and a healthy dose of protein too. To substitute: For every 8 ounces (1 cup) of butter, replace with 1/2 cup of Greek yogurt.

Try coconut sugar instead of granulated sugar. Still nice and sweet but slightly lower glycemic. You can also decrease the amount of sugar you use.

Use 80% dark chocolate chips instead of semi-sweet for more of an antioxidant punch!

Make smaller cookies! Right now this recipe makes 12 giant cookies – you could use half the amount of batter per cookie and end up with 24 smaller cookies for half the calories and fat.

I love how the cookies are so chunky and delicious – every bite has a surprise in it!

TOP TIPS FOR MAKING CHERRY, ALMOND, CHOCOLATE CHIP AND OATMEAL COOKIES

When placing the cookie dough on the baking sheet, be sure to leave enough room for the cookies to spread.

Remember to pre-heat your oven.

Don’t over mix the batter.

Measure the ingredients as precisely as you can.

This recipe will make 12 large cookies, but you can make mini cookies by

These cookies will last for 1 week: Store airtight at room temperature.

CHECK OUT THESE OTHER DELICIOUS COOKIE RECIPES!

If you have tried this Cherry, Almond, Chocolate Chip and Oatmeal Cookie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, PINTEREST, or INSTAGRAM to see more delicious, healthy, family friendly food!

These chunky cookies are made with old fashioned oats and are packed full of fruit, nuts and chocolate!

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course: Snack

Cuisine: American

Servings: 12 cookies

Calories: 342kcal

Author: Anjali Shah

1 cup all purpose flour or oat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup plus 2 tablespoons, unsalted butter, room temperature (1 1/4 sticks)

1/2 cup sugar

1/4 cup packed dark brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup old-fashioned oats

1 cup semisweet or dark chocolate chips

1/2 cup dried tart cherries

1/2 cup slivered almonds toasted

Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl.

In a separate bowl, add sugar, butter, and brown sugar.

Using electric mixer, beat butter, sugar and brown sugar until well blended.

Mix in egg and both extracts.

Beat in flour mixture.

Mix in oats.

Then mix in chocolate chips, cherries and almonds.

Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart.

Bake cookies 12 minutes. Switch and rotate baking sheets.

Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).

(Can be prepared 1 week ahead. Store airtight at room temperature.)

Top Tips for Making Cherry, Almond, Chocolate Chip and Oatmeal Cookies

When placing the cookie dough on the baking sheet, be sure to leave enough room for the cookies to spread.

Remember to pre-heat your oven.

Don’t over mix the batter.

Measure the ingredients as precisely as you can.

These cookies will last for 1 week: Store airtight at room temperature.

How to Make This Recipe Healthier

Try oat flour, or whole wheat pastry flour, instead of all purpose flour (or use 1/2 all purpose and 1/2 oat flour)

Use less dried cherries (I used 1/2 cup instead of the 1 cup the recipe called for. Even 1/4 cup will give you the essence of cherry in these cookies!)

Use a flax egg instead of a regular egg

Try coconut sugar instead of granulated sugar. Still nice and sweet but slightly lower glycemic. You can also decrease the amount of sugar you use.

Use 80% dark chocolate chips instead of semi-sweet for more of an antioxidant punch!

Make smaller cookies! Right now this recipe makes 12 giant cookies – you could use half the amount of batter per cookie and end up with 24 smaller cookies for half the calories and fat.

Recipe modified from Epicurious

Source: https://pickyeaterblog.com/amazing-cherry-almond-chocolate-chip-and-oatmeal-cookies/

#read more #see more #check it out #interesting #learn more

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rollcough9-blog · 5 years

Text

FEBRUARY 15TH DOUGHNUTS: DARK CHOCOLATE + SOUR MILK

Doughnuts with coffee make a lovely pair, so to celebrate a fun night with your better half, why not make them the perfect “morning on the couch” breakfast? Sour milk donuts are a vintage take on classic buttermilk doughnuts, where a touch of vinegar curdles the milk, making it slightly tart and adding a rich flavor to the dense cake. The dark chocolate donuts are as decadent as they come, but if you’re going to go a little choco-holicy, isn’t the day after Valentine’s the perfect time to do it? For those of you who don’t want to fry the doughnuts (I totally get it, frying can be a pain), I also included a baked version of the recipe as well. So cuddle up with a cup of coffee and enjoy!

INGREDIENTS (SOUR MILK DOUGHNUTS)

For 1 dozen

1 quart peanut oil (or canola or vegetable)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg, beaten

1/2 cup plus 2 tablespoons white sugar

1/2 cup milk

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

2 tablespoons unsalted butter, browned

powdered sugar, to garnish

DIRECTIONS

Pour the oil into a deep saucepan over medium heat. Heat up to 375 F.

In a medium bowl, sift the the flour, baking soda, salt, and spices together. In a separate bowl, beat together the egg and sugar. Combine the milk and vinegar in a small bowl, the milk will curdle slightly. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add to the milk mixture, along with the vanilla extract. Add the browned butter and milk alternately to the eggs and sugar with the dry. A dough will form. Lightly flour a work area and roll out the dough to a 1/4 inch thick. Cut and with a donut cutter. To test the oil, add a doughnut hole to the oil and see how it fries. It should float up to the top and have large bubbles surrounding it. Add the doughnuts, careful not to overcrowd the pot, and fry for about 3 minutes a side, or until golden brown. They should be crisp on the outside and cooked through and fluffy on the inside. Drain the doughnuts on a plate covered with a paper towel, cool for at least 5 minutes, then coat in powdered sugar. Serve that day.

INGREDIENTS (DARK CHOCOLATE DOUGHNUTS)

1 quart peanut oil (or canola or vegetable)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons unsweetened cocoa powder

1 egg, beaten

1/2 cup plus 2 tablespoons white sugar

1/2 cup milk

1/2 teaspoon white vinegar

2 tablespoons unsalted butter, browned

2 ounces semi sweet chocolate (about 1/3 cup), finely chopped

1 teaspoon vanilla extract

DIRECTIONS

Pour the oil into a deep saucepan over medium heat. Heat up to 375 F.

In a medium bowl, sift the the flour, baking soda, salt, spices, and cocoa together. In a separate bowl, beat together the egg and sugar. Combine the milk and vinegar in a small bowl, the milk will curdle slightly. Place the chocolate in a small bowl. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add to the finely chopped chocolate, and stir until the chocolate is melted. Combine this with the milk mixture, along with the vanilla extract. Add the chocolate milk mixture alternately to the eggs and sugar with the dry. A dough will form. Lightly flour a work area and roll out the dough to a 1/4 inch thick. Cut and with a donut cutter. To test the oil, add a doughnut hole to the oil and see how it fries. It should float up to the top and have large bubbles surrounding it. Add the doughnuts, careful not to overcrowd the pot, and fry for about 3 minutes a side, or until golden brown. They should be crisp on the outside and cooked through and fluffy on the inside. Drain the doughnuts on a plate covered with a paper towel, cool for at least 5 minutes, then coat with the ganache glaze. Serve that day.

INGREDIENTS (GANACHE GLAZE)

3 ounces semi sweet chocolate (about 1/2 cup), chopped

1/2 tablespoon corn syrup

1/3 cup heavy cream

DIRECTIONS

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine 3 ounces of chopped chocolate with the corn syrup. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

FOR BAKED DOUGHNUTS:

INGREDIENTS (SOUR MILK DOUGHNUTS)

1 tablespoon vegetable oil, for greasing pans

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons unsalted butter, melted

1/2 cup plus 2 tablespoons white sugar

1 egg, beaten

1 cup milk

1 teaspoon white vinegar

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 F.

Grease a donut tray with vegetable oil.

In a medium bowl, sift the the flour, baking soda, salt, and spices together. In a separate bowl, beat together the egg and sugar. Combine the milk and vinegar in a small bowl, the milk will curdle slightly. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add to the milk mixture, along with the vanilla extract. Add the browned butter and milk alternately to the eggs and sugar with the dry. Bake for 10 minutes, rotate, and continue to bake until donuts are golden brown and crisp on the outside, about 10 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as powdered sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

INGREDIENTS (DARK CHOCOLATE DOUGHNUTS)

1 tablespoon vegetable oil, for greasing pans

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons butter, melted

1/2 cup plus 2 tablespoons white sugar

1 egg, beaten

1 cup milk

1 teaspoon white vinegar

2 tablespoons unsweetened cocoa powder

2 ounces semi sweet chocolate, finely chopped (about 1/3 cup)

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 F.

Grease a donut tray with vegetable oil.

In a medium bowl, sift the the flour, baking soda, salt, spices, and cocoa together. In a separate bowl, beat together the egg and sugar. Combine the milk and vinegar in a small bowl, the milk will curdle slightly. Place the chocolate in a small bowl. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add to the finely chopped chocolate, and stir until the chocolate is melted. Combine this with the milk mixture, along with the vanilla extract. Add the chocolate milk mixture alternately to the eggs and sugar with the dry. Bake for 10 minutes, rotate, and continue to bake until donuts are golden brown and crisp on the outside, about 10 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as powdered sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

Source: https://www.thekitchykitchen.com/?recipes=/february-15th-doughnuts-dark-chocolate-sour-milk/

#read more #see more #check it out #interesting #learn more

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targetcolor20-blog · 5 years

Text

FEBRUARY 15TH DOUGHNUTS: DARK CHOCOLATE + SOUR MILK

INGREDIENTS (SOUR MILK DOUGHNUTS)

For 1 dozen

1 quart peanut oil (or canola or vegetable)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg, beaten

1/2 cup plus 2 tablespoons white sugar

1/2 cup milk

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

2 tablespoons unsalted butter, browned

powdered sugar, to garnish

DIRECTIONS

Pour the oil into a deep saucepan over medium heat. Heat up to 375 F.

INGREDIENTS (DARK CHOCOLATE DOUGHNUTS)

1 quart peanut oil (or canola or vegetable)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons unsweetened cocoa powder

1 egg, beaten

1/2 cup plus 2 tablespoons white sugar

1/2 cup milk

1/2 teaspoon white vinegar

2 tablespoons unsalted butter, browned

2 ounces semi sweet chocolate (about 1/3 cup), finely chopped

1 teaspoon vanilla extract

DIRECTIONS

Pour the oil into a deep saucepan over medium heat. Heat up to 375 F.

INGREDIENTS (GANACHE GLAZE)

3 ounces semi sweet chocolate (about 1/2 cup), chopped

1/2 tablespoon corn syrup

1/3 cup heavy cream

DIRECTIONS

FOR BAKED DOUGHNUTS:

INGREDIENTS (SOUR MILK DOUGHNUTS)

1 tablespoon vegetable oil, for greasing pans

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons unsalted butter, melted

1/2 cup plus 2 tablespoons white sugar

1 egg, beaten

1 cup milk

1 teaspoon white vinegar

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 F.

Grease a donut tray with vegetable oil.

In a medium bowl, sift the the flour, baking soda, salt, and spices together. In a separate bowl, beat together the egg and sugar. Combine the milk and vinegar in a small bowl, the milk will curdle slightly. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add to the milk mixture, along with the vanilla extract. Add the browned butter and milk alternately to the eggs and sugar with the dry. Bake for 10 minutes, rotate, and continue to bake until donuts are golden brown and crisp on the outside, about 10 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as powdered sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

INGREDIENTS (DARK CHOCOLATE DOUGHNUTS)

1 tablespoon vegetable oil, for greasing pans

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons butter, melted

1/2 cup plus 2 tablespoons white sugar

1 egg, beaten

1 cup milk

1 teaspoon white vinegar

2 tablespoons unsweetened cocoa powder

2 ounces semi sweet chocolate, finely chopped (about 1/3 cup)

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 F.

Grease a donut tray with vegetable oil.

In a medium bowl, sift the the flour, baking soda, salt, spices, and cocoa together. In a separate bowl, beat together the egg and sugar. Combine the milk and vinegar in a small bowl, the milk will curdle slightly. Place the chocolate in a small bowl. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add to the finely chopped chocolate, and stir until the chocolate is melted. Combine this with the milk mixture, along with the vanilla extract. Add the chocolate milk mixture alternately to the eggs and sugar with the dry. Bake for 10 minutes, rotate, and continue to bake until donuts are golden brown and crisp on the outside, about 10 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as powdered sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

Source: https://www.thekitchykitchen.com/?recipes=/february-15th-doughnuts-dark-chocolate-sour-milk/

0 notes

moonstew16-blog · 5 years

Text

FEBRUARY 15TH DOUGHNUTS: DARK CHOCOLATE + SOUR MILK

INGREDIENTS (SOUR MILK DOUGHNUTS)

For 1 dozen

1 quart peanut oil (or canola or vegetable)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg, beaten

1/2 cup plus 2 tablespoons white sugar

1/2 cup milk

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

2 tablespoons unsalted butter, browned

powdered sugar, to garnish

DIRECTIONS

Pour the oil into a deep saucepan over medium heat. Heat up to 375 F.

INGREDIENTS (DARK CHOCOLATE DOUGHNUTS)

1 quart peanut oil (or canola or vegetable)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons unsweetened cocoa powder

1 egg, beaten

1/2 cup plus 2 tablespoons white sugar

1/2 cup milk

1/2 teaspoon white vinegar

2 tablespoons unsalted butter, browned

2 ounces semi sweet chocolate (about 1/3 cup), finely chopped

1 teaspoon vanilla extract

DIRECTIONS

Pour the oil into a deep saucepan over medium heat. Heat up to 375 F.

INGREDIENTS (GANACHE GLAZE)

3 ounces semi sweet chocolate (about 1/2 cup), chopped

1/2 tablespoon corn syrup

1/3 cup heavy cream

DIRECTIONS

FOR BAKED DOUGHNUTS:

INGREDIENTS (SOUR MILK DOUGHNUTS)

1 tablespoon vegetable oil, for greasing pans

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons unsalted butter, melted

1/2 cup plus 2 tablespoons white sugar

1 egg, beaten

1 cup milk

1 teaspoon white vinegar

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 F.

Grease a donut tray with vegetable oil.

In a medium bowl, sift the the flour, baking soda, salt, and spices together. In a separate bowl, beat together the egg and sugar. Combine the milk and vinegar in a small bowl, the milk will curdle slightly. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add to the milk mixture, along with the vanilla extract. Add the browned butter and milk alternately to the eggs and sugar with the dry. Bake for 10 minutes, rotate, and continue to bake until donuts are golden brown and crisp on the outside, about 10 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as powdered sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

INGREDIENTS (DARK CHOCOLATE DOUGHNUTS)

1 tablespoon vegetable oil, for greasing pans

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons butter, melted

1/2 cup plus 2 tablespoons white sugar

1 egg, beaten

1 cup milk

1 teaspoon white vinegar

2 tablespoons unsweetened cocoa powder

2 ounces semi sweet chocolate, finely chopped (about 1/3 cup)

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 F.

Grease a donut tray with vegetable oil.

In a medium bowl, sift the the flour, baking soda, salt, spices, and cocoa together. In a separate bowl, beat together the egg and sugar. Combine the milk and vinegar in a small bowl, the milk will curdle slightly. Place the chocolate in a small bowl. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty. Immediately add to the finely chopped chocolate, and stir until the chocolate is melted. Combine this with the milk mixture, along with the vanilla extract. Add the chocolate milk mixture alternately to the eggs and sugar with the dry. Bake for 10 minutes, rotate, and continue to bake until donuts are golden brown and crisp on the outside, about 10 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as powdered sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

Source: https://www.thekitchykitchen.com/?recipes=/february-15th-doughnuts-dark-chocolate-sour-milk/

0 notes

easyfoodnetwork · 4 years

Text

Gooey Oreo Brownies

These brownies are layered with a rich chocolatey batter with Oreos in the middle creating a soft, gooey center with chunks of chocolate and Oreo pieces in every bite. Oreo brownies make everyday a great day!

Brownies and Oreos make the perfect combination! Adding in cheesecake to brownies make this Oreo cheesecake brownies one of my favorites desserts to make!

Gooey Oreo Brownies

Who doesn’t love a good brownie?! These brownies are full of ooey gooey deliciousness! The fudgy brownies are pure heaven with a rich chocolatey taste and chunks of chocolate surprises in every bite. My kids love these brownies and they are a special treat in our home. Oreo brownies won’t last long once they are baked!

Rich, chocolate flavor with a hint of white icing from the Oreos make these brownies a decadent dessert. Oreo brownies are simple to make and bake in less than an hour. Simple to make with pantry ingredients and ready in no time. Take an Oreo dessert to your next party and watch it disappear. It is SO good and full of chocolate flavor!

Homemade Oreo Brownie Ingredients:

Simple ingredients that create a delicious dessert no one can resist. It is rich, chocolatey and so gooey in every bite.

Butter: Melted butter creates the cracks and binds the ingredients together.

Cocoa Powder: Makes the batter a chocolatey texture.

Sugar: Add in more sweetness!

Eggs: Helps raise the brownies while being cooked into a fudgy brownie.

Vanilla: A little extra flavor!

Flour: Using a small amount of flour makes these brownies gooey!

Chocolate Chunks: Pick from semi sweet, milk chocolate or dark chocolate.

Oreo Cookies: Choose your Oreo cookie flavoring, I like the classic white icing!

How to Bake Brownies:

Cake-like brownies are delicious and full of flavor. These brownies are simple to make and layer easily. Once layered stick in the oven immediately and watch the brownies bake up into a gooey Oreo dessert.

Prepare pan: Preheat the oven to 350 degrees. Line an 8×8 inch dish with aluminum foil or parchment paper.

Make the batter: In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine.

Layer the brownies: Stir in the flour and fold in the chocolate chunks. Spread half of the batter into the prepared pan. Place 12 Oreos in a single layer. Spread remaining batter on top of brownies. Use the rest of the Oreos to crush and sprinkle on top.

Bake in the oven: Bake for 30-35 minutes until they are set. The center will still be gooey so remove from oven and let cool completely.

Tips to Make the Best Oreo Brownies:

Create the best Oreo brownie with these easy tips!

Chocolate Chips: For a smooth chocolatey taste, it is best to use Ghirardelli or Guittard chocolate chips compared to nestle toll house.

Storing Brownies: Store in an airtight container for up to 7 days long at room temperature. You can even place them in the refrigerator for a longer life.

Cutting Brownies: Once the brownies have cooled completely, use a sharp knife and cut them into pieces that you prefer. After each cut these brownies will be gooey, clean the knife blade with a paper towel or napkin for a clean cut every time.

Brownie Variations:

A classic Oreo brownie can be made simply or add in the fun stuff and create more flavors and even textures with this devious brownie base.

Chocolate: Add in your a variety of chocolate chips or chunks. Substitute the chocolate chunks for white chocolate, milk chocolate, semi sweet, dark chocolate, mini chocolate chips, mint chips, butterscotch or even peanut butter flavoring chocolate chips.

Oreo Flavors: Oreos have expanded and have several different flavors now and it even rotates during each holiday. I prefer the classic white icing Oreo and even double stuff but there are mint, chocolate, peanut butter and white. Mix up the Oreo flavors depending on the time of year or holiday!

Candy: For a rich and sugary taste switch the chocolate chunks for chopped peanut butter cups, Reese’s, mini M and M’s or toffee bits.

More Delicious Brownies:

Hershey’s Chocolate Cheesecake Brownies

The Best Keto Brownies

Cream Cheese Brownies

Turtle Brownies

Strawberry Cheesecake Brownies

Gooey Oreo Brownies

Course Dessert

Cuisine American

Keyword brownies, oreo brownies, oreo brownies recipe

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12 Slices

Calories 315kcal

Author Alyssa Rivers

Ingredients

1/2 cup butter plus 2 Tablespoons butter melted

1/2 cup cocoa powder

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1/2 cup all purpose flour

1/2 cup chocolate chunks

15 Oreo cookies

Instructions

Preheat the oven to 350 degrees. Line an 8x8 inch dish with aluminum foil or parchment paper. In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine.

Stir in the flour and fold in the chocolate chunks. Spread half of the batter into the prepared pan. Place 12 Oreos in a single layer. Spread remaining batter on top of brownies. Use the rest of the Oreos to crush and sprinkle on top.

Bake for 30-35 minutes until they are set. The center will still be gooey so remove from oven and let cool completely.

Nutrition

from The Recipe Critic https://ift.tt/2W9P72Q https://ift.tt/2L9HK5e

Brownies and Oreos make the perfect combination! Adding in cheesecake to brownies make this Oreo cheesecake brownies one of my favorites desserts to make!

Gooey Oreo Brownies

Homemade Oreo Brownie Ingredients:

Simple ingredients that create a delicious dessert no one can resist. It is rich, chocolatey and so gooey in every bite.

Butter: Melted butter creates the cracks and binds the ingredients together.

Cocoa Powder: Makes the batter a chocolatey texture.

Sugar: Add in more sweetness!

Eggs: Helps raise the brownies while being cooked into a fudgy brownie.

Vanilla: A little extra flavor!

Flour: Using a small amount of flour makes these brownies gooey!

Chocolate Chunks: Pick from semi sweet, milk chocolate or dark chocolate.

Oreo Cookies: Choose your Oreo cookie flavoring, I like the classic white icing!

How to Bake Brownies:

Prepare pan: Preheat the oven to 350 degrees. Line an 8×8 inch dish with aluminum foil or parchment paper.

Make the batter: In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine.

Bake in the oven: Bake for 30-35 minutes until they are set. The center will still be gooey so remove from oven and let cool completely.

Tips to Make the Best Oreo Brownies:

Create the best Oreo brownie with these easy tips!

Chocolate Chips: For a smooth chocolatey taste, it is best to use Ghirardelli or Guittard chocolate chips compared to nestle toll house.

Storing Brownies: Store in an airtight container for up to 7 days long at room temperature. You can even place them in the refrigerator for a longer life.

Brownie Variations:

A classic Oreo brownie can be made simply or add in the fun stuff and create more flavors and even textures with this devious brownie base.

Candy: For a rich and sugary taste switch the chocolate chunks for chopped peanut butter cups, Reese’s, mini M and M’s or toffee bits.

More Delicious Brownies:

Hershey’s Chocolate Cheesecake Brownies

The Best Keto Brownies

Cream Cheese Brownies

Turtle Brownies

Strawberry Cheesecake Brownies

Gooey Oreo Brownies

Course Dessert

Cuisine American

Keyword brownies, oreo brownies, oreo brownies recipe

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12 Slices

Calories 315kcal

Author Alyssa Rivers

Ingredients

1/2 cup butter plus 2 Tablespoons butter melted

1/2 cup cocoa powder

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1/2 cup all purpose flour

1/2 cup chocolate chunks

15 Oreo cookies

Instructions

Bake for 30-35 minutes until they are set. The center will still be gooey so remove from oven and let cool completely.

Nutrition

from The Recipe Critic https://ift.tt/2W9P72Q via Blogger https://ift.tt/3cdgNtp

#Blogger #Recipe Critic

0 notes

cookingawe · 4 years

Text

Gooey Oreo Brownies

New Post has been published on https://cookingawe.com/oreo-brownies/

Gooey Oreo Brownies

Brownies and Oreos make the perfect combination! Adding in cheesecake to brownies make this Oreo cheesecake brownies one of my favorites desserts to make!

Gooey Oreo Brownies

Homemade Oreo Brownie Ingredients:

Simple ingredients that create a delicious dessert no one can resist. It is rich, chocolatey and so gooey in every bite.

Butter: Melted butter creates the cracks and binds the ingredients together.

Cocoa Powder: Makes the batter a chocolatey texture.

Sugar: Add in more sweetness!

Eggs: Helps raise the brownies while being cooked into a fudgy brownie.

Vanilla: A little extra flavor!

Flour: Using a small amount of flour makes these brownies gooey!

Chocolate Chunks: Pick from semi sweet, milk chocolate or dark chocolate.

Oreo Cookies: Choose your Oreo cookie flavoring, I like the classic white icing!

How to Bake Brownies:

Prepare pan: Preheat the oven to 350 degrees. Line an 8×8 inch dish with aluminum foil or parchment paper.

Make the batter: In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine.

Bake in the oven: Bake for 30-35 minutes until they are set. The center will still be gooey so remove from oven and let cool completely.

Tips to Make the Best Oreo Brownies:

Create the best Oreo brownie with these easy tips!

Chocolate Chips: For a smooth chocolatey taste, it is best to use Ghirardelli or Guittard chocolate chips compared to nestle toll house.

Storing Brownies: Store in an airtight container for up to 7 days long at room temperature. You can even place them in the refrigerator for a longer life.

Brownie Variations:

A classic Oreo brownie can be made simply or add in the fun stuff and create more flavors and even textures with this devious brownie base.

Candy: For a rich and sugary taste switch the chocolate chunks for chopped peanut butter cups, Reese’s, mini M and M’s or toffee bits.

More Delicious Brownies:

Hershey’s Chocolate Cheesecake Brownies

The Best Keto Brownies

Cream Cheese Brownies

Turtle Brownies

Strawberry Cheesecake Brownies

Gooey Oreo Brownies

Course Dessert

Cuisine American

Keyword brownies, oreo brownies, oreo brownies recipe

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12 Slices

Calories 315kcal

Author Alyssa Rivers

Ingredients

1/2 cup butter plus 2 Tablespoons butter melted

1/2 cup cocoa powder

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1/2 cup all purpose flour

1/2 cup chocolate chunks

15 Oreo cookies

Instructions

Preheat the oven to 350 degrees. Line an 8×8 inch dish with aluminum foil or parchment paper. In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine.

Bake for 30-35 minutes until they are set. The center will still be gooey so remove from oven and let cool completely.

Nutrition

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policecarrot77-blog · 5 years