The Mad Cake Batter

sweet treats and savory deets


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Chocolate Chip Cookies

My friend makes these all the time and they are always a hit. I am not sure where she got the recipe from but she always doubled the recipe (which I did below). They are officially called “Softbatch Cream Cheese Chocolate Chip Cookies.” These weren’t in the plans to make until my roommate and I ventured to our local liquor store and we know the guys pretty well there since we are there so often! But we told them how we were making cookies and they not so subtly hinted that they like chocolate chip cookies. Well after that, how could we not make them!

INGREDIENTS:

  • cookies12 sticks unsalted butter
  • ½ cup cream cheese, softened
  • 1 ½ cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 4 ½ cup AP flour
  • 4 tsp arrowroot
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 bag choc chips or chunks
  • 1 bag M&Ms (I used red and green ones :))

In a standard mixer with the paddle attachment,  combine the butter and cream cheese. Mix until well incorporated. Add the sugars, eggs, vanilla and beat on medium-high until fluffy (about 5 minutes). Scrape down the sides of the bowl and add the flour, arrowroot, baking soda, and salt. Mix for about a minute then add the chocolate chips and M&Ms and mix until just combined. Wrap the dough in plastic wrap and refrigerate overnight.

Preheat oven to 35oF and line a baking sheet with parchment paper or silpats. Scoop 2 inch dough balls and space evenly. Bake for 8-10 minutes or until tops are slightly browned. Place on a cooling rack to cool completely.


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Salted Coconut PB Cookies

pbOne of my best friends was coming up from Virginia and I decided last minute I should make a dessert for our evening’s grill sesh. Per usual, I am flying by the seat of my pants because I do not have all the ingredients, and I have no clue what the outcome is going to be. Well, I should say, I didn’t have enough of one ingredient. It usually is a golden rule of baking to make sure you have all the ingredients. Obviously that’s not how we do things here.

These were originally only supposed to be peanut butter cookies, but I did not have enough peanut butter (only about a half of a cup and I needed 1 3/4 cup). What’s nice about this Ovenly recipe is that it was only a few ingredients so I had the rest just needed to figure out what I could use for the remaining 1 1/4 cup needed as “peanut butter.” Going through my cupboard, I found coconut butter, tahini and almond butter. It was between coconut butter and almond butter. I chose coconut butter because I thought it would add more sweetness to the cookie which it did. The coconut flavor does overpower the PB, but it is still there. It was a hit with most people (I had one PB enthusiast who was not pleased).

pb1INGREDIENTS

  • 1 3/4 cup light brown sugar
  • 2 eggs room temp
  • 1/2 tsp vanilla
  • 1/2 cup peanut butter
  • 1 1/4 cup coconut butter
  • coarse sea salt
  • shredded coconut

Preheat oven to 350F. In a medium size bowl, combine the sugar, eggs, vanilla, and butters and mix thoroughly. On a prepared baking sheet scoop the dough into little balls. Sprinkle sea salt and shredded coconut onto the cookies and bake for about 20-25 min. My cookies started to brown around 15 and they were out just before 20 minutes.


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Mexican Wedding Cookies

I learned a valuable lesson when making these cookies…coconut oil should not go in the fridge, or it will be as hard as rock. If you have read any of my other posts, you know that I prefer to bake with coconut oil. mwc1This time, I thought I was being smart by making the dough the before work, placing it in the fridge, and baking them later that night. I took the dough out and let it sit for about an hour, and wouldn’t you know, it was still rock hard!

I drew up a hot bath in the sink to allow the dough to soften because, lets face it, it needed a little push if I was going to bake these babies that night. It took a little reheating every now and then and a little chopping at the dough, but everything turned out ok.

The thing I love about these cookies is that they are super easy and they just melt in your mouth. The recipe is from Food.com though most recipes for this cookie do not vary a great deal. In the end, the coconut oil was a great edition because it made the cookies sweeter.

INGREDIENTS

  • mwc21 cup coconut oil, melted
  • 1/2 cup confectionery sugar
  • 1 tsp vanilla
  • 2 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts
  • extra confectionary sugar

Preheat oven to 400F. Cream together coconut and powdered sugar; stir in vanilla. Whisk together flour and salt; add gradually to oil mixture; stir in chopped nuts. Chill the dough for a short while, if the dough is too soft. Form dough into 1 1/4″ balls and place onto parchment-lined baking sheets.

Bake for 10-12 minutes or just until the cookies start to turn light golden-brown. Remove from oven and allow to cool slightly. While cookies are still warm, roll in confectionary sugar until coated and allow cool cookies completely on wire racks.


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Frosting Cookies

cookies1After the Valentine’s Day macarons, I had a lot of leftover frosting. I know I could have made another batch of macarons, but I was looking for something a little bit easier. Maybe a little cake or something. And if they turned out horribly, oh well at least I tried?

This recipe is from the Cupcake Project’s blog. These cookies were simple and fast. Perfect, and perfect for my coworkers who were about to get an unexpected treat this past Thursday. Since I had a shit ton of frosting, I doubled the recipe. They weren’t the best looking cookies ever, but they taste good and that’s what matters.

INGREDIENTS:

  • cookies31 cup frosting
  • 2 cups flour
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Preheat oven to 350 F. Mix all ingredients in a bowl until well incorporated. Scoop cookies on a  lined baking sheet (parchment paper or silpats). Bake for about 13 minutes or until the edges start to brown.


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Confetti Cookies

It has been a hectic summer. I have moved into a new place and am still adjusting to the new changes. It is an old building which in this case also means, old appliances. Don’t get me wrong, this place is super charming. I love it, but I realized I was spoiled with my previous oven. My new one is much tinier and much, much hotter than my old one.

I decided to test it out on my newest baking treat. At work, we are planning a surprise Bridal Shower for my boss and I decided to make cookies. Not just any cookies, but Christina Tosi’s Milk Bar Confetti Cookies also known as “Funfetti Cookies.” I have had this book for quite some time. I have looked at all the recipes multiple times, drooling over the images, and I knew from the get-go this would be my first recipe out of this book.

The day before, I made the “Birthday Cake Crumb” which is a key ingredient in the cookies I planned on making the following night. Not sure what I was up against with my new baking environment, I just dove right in and prayed for the best. The Birthday Cake Crumb is made up of:

  • compare 1/2 cup granulated sugar
  • 1 1/2 TBS light brown sugar
  • 3/4 cup cake flour
  • 1/2 tsp kosher salt
  • 2 TBS rainbow sprinkles
  • 1/4 cup grapeseed oil
  • 1 TBS clear vanilla extract

Heat oven to 300F. Combine all dry ingredients in a bowl and mix until well incorporated. Add the wet ingredients and mix until the mixture creates small clusters. Spread crumbs on a parchment/silpat lined baking sheet. Bake for 20 minutes, breaking up the clusters occasionally. They should be still moist when pulling it out of the oven. Let the crumbs cool completely and keep in an airtight container at room temp for a week or in the fridge for a month.

When I placed the tray in the oven, I wasn’t thinking and put it on the bottom rack. Well, as you probably could have guessed, it burned a bit. I had some time left before I had to start getting ready for work, and I took another crack at it. This time, placed the tray on the top rack and checked the oven from time to time. The crumb looked much better. I placed it in a Mason jar and went about my day.

WARNING! The crumbs are super addicting, you need to walk away. Trust me, you will catch yourself standing there with a handful of this stuff if you are not careful!

cookiesConfetti Cookies

  • 16 TBS butter at room temp
  • 1 1/2 cups sugar
  • 2 TBS glucose
  • 2 eggs
  • 2 tsp clear vanilla
  • 2 1/2 cups flour
  • 2/3 cup milk powder
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 1/4 cup rainbow sprinkles
  • 1/2 recipe of Birthday Cake Crumb

Combine the butter, sugar and glucose in a mixing bowl and cream on med-high for 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla. Beat for 7 to 8 minutes. (The batter will be light and fluffy at this point)

Reduce mixing speed to low and add the flour, milk powder, cream of tartar, baking soda, salt and sprinkles. Mix  just until the dough comes together, no longer than 1 minute. Scrape down the sides with a spatula. Add the Birthday Cake Crumb and mix until just combined, about 30 seconds.

When placing the cookies on the parchment paper, Tosi says to use an ice cream scoop and then pat the tops of the dough dome flat. I don’t have an ice cream scoop so I just used a spoon. IMPORTANT STEP: refrigerate for at least 1 hour. DO NO PUT THE COOKIES DIRECTLY IN THE OVEN AT ROOM TEMP! They will not come out the way you want them to!cookies1

I went back and forth on whether or not, I make the cookies today or just prep and bake the following day. Remember how I said my oven was tiny, my trays are about 15″ long and per the directions, I needed about 4 inches of space between the cookies, so I could only fit 6 on a tray. I had to make them tonight. The recipe says to bake at 350 for 18 minutes. My cookies were baking within 13 minutes. I kept an eye on them and when I saw the first signs of browning on the bottom, I pulled them. I let them sit on the tray for a couple more minutes, but let them finish cooling on racks.

 


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Lemon Chia Almond Bites

It was a long day… I had to go into work early and found out I didn’t get a job that I cookiesinterviewed for two weeks prior. I thought of doing nothing else but baking something sweet. I saw this little recipe from  Clean food dirty city on instagram and it was a perfect little pick me up.

INGREDIENTS:

  • 1 1/2 cup almond flour/meal
  • 2 1/2 TBS coconut oil, melted
  • 2 TBS honey (the original says maple syrup)
  • 1/4 lemon zest
  • 1 TBS chia seeds
  • 1/4 tsp salt

Preheat oven to 350F. Combine all ingredients together. Use a tablespoon to scoop the mixture and roll into balls. Place on baking sheet and use a fork to gently press down on the cookies. Bake 12-15 min or until cookies to turn golden.