Monthly Archives: March 2012

Peanut Butter Cookies with Dark Chocolate Chunks

Hi.

I like cookies. :)

I am pretty sure they are my favorite things to bake. And well, probably eat.

Especially if you stress-bake like I do. Aside from eating Nutella from the jar with a spoon, I think they have the highest “instant gratification” level  available for a baked good. Let’s face it. Cupcakes just take too darn long when you are in need. All that cooling…psht.

You see cookies have two levels of gratification.  The obvious being ooey gooey warm cookies straight from the cookie sheet. If you (inevitably) burn your mouth, jut just cool it off with a glass of (chocolate) milk. It’s absolute bliss.

The other gratifying side to cookies is eating the dough. :D.Cookie dough makes it so much more instant.

So when, the other night I told Mr Ginge that I needed to make cookies, he agreed. And when there are two people in need of cookie comfort, I stick with the classics, as long as they are loaded up with chocolate. :)

Peanut Butter Cookies with Dark Chocolate Chunks

makes about 18 cookies, but is easily doubled

  • 1/2 c. butter, softened
  • 3/4 c. brown sugar
  • 3/4 c. creamy peanut butter
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 c. flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 6 oz of dark chocolate, coarsely chopped
  1. Preheat the oven to 350°F.
  2. In the bowl of you mixer, or in a large bowl, cream together the butter and sugar until light and fluffy. Add the peanut butter and mix until smooth and fully combined. Add the egg and the vanilla, beating until combined.
  3. In another bowl, mix together the flour, baking soda and salt. Gradually add to the creamed mixture. Fold in your chocolate chunks.
  4. Scoop onto a lined baking sheet, and bake for 10-12 minutes.
  5. If you doing mind messy chocolate and a burnt mouth, enjoy right off the pan. Otherwise, lt cool for a couple minutes on the pan, then move to a cooling rack.

P.S.: Sashi cats like camera straps.

-Mel

Categories: Cookies | Tags: , , | Leave a comment

Caramilk Cheesecake

 

 

 

 

 

 

 

 

*A few people have let me know that they are having trouble finding the recipe, so I have put the link here so that it is easier to find*

http://www.food.com/recipe/caramilk-cheesecake-443077

 

I have been on the job hunt, and last week I went to an interview for a water treatment company that specializes in water conditioning units ( basically units that take all the junk out of your tap water). Part of the interview process was to learn about water, and how it gets treated and what kinds of things are in water, like your calcium, lime, iron, etc, or as they called it ” The Rock”. It went on to explain how ” The Rock”, was what caused spots on your dishes, the ring in your bathtub, and is essentially the root of all water evil.

Hokey, if you ask me, but it has stuck. Coincidentally, a well known wrestler/ actor goes by that name, and well that was it for me. Let’s just say spring cleaning has taken on a whole new level.

Spotty dishes? Nope that’s just “the Rock”.  Grimy sinks? Negative. That’s just “the Rock”in there. Soap scum in the shower? Nope. That’s just “The Rock” in there too. ( No wonder it’s so tough!)

And if you are looking for some dessert, this Rocks ( ahahaha….. OK…. that was bad )

Mr Ginge had me make this cheesecake when we had friends over for dinner a little while back, after he heard his uncle talking about making it. He obviously couldn’t stop thinking about it. And clearly this was a good idea, because oh my gosh, it was to die for. We sent some  home with our neighbors, and they later told us they kept sneaking to the fridge to sneak a quick bite.

Because it was the first time I made it, I stuck to the recipe, which you can find here, but there were a few things that I did make note of.

First, instead of trying to find and buy dulce de leche, I just made my own by boiling a can of sweetened condensed milk for a couple hours. You can find more in depth instructions here.

I had made a runnier topping, which then proceeded to run down once the cake was cut. And then continued to run down when it was put back in the fridge. A lipped plate or cake stand is highly recommended.

And lastly, the recipe only calls for one Caramilk bar to stick around the edges. All I have to say is that it must have been a giant-sized chocolate bar, since it took me six and a half regular bars to make it around the 10 inch cake. On the bight side though it does make for excellent cutting guides.

One square or two?

Enjoy!

- Mel

Categories: Cake and Cupcakes | Tags: , , , , | 15 Comments

Dark Chocolate Bourbon Mousse

Laundry.

I think it is the bane of my existence. It just takes so stinking long.

Especially if you happen to hang it outside on a not-so-sunny day. And don’t get me started on putting it away. Ugh.

You’d think I was doing laundry for 8 people, but really I really only have to deal with 2. It just never seems to end!

Should I ever have to do laundry for more than myself and Mr Ginge, I think I might be in trouble.

Someone save me please!

On the bright side, I seemed to have amassed enough laundry detergent to last me through this lifetime and the next.

And what does that have to do with chocolate mousse?

Nothing really, other than maybe I could eat some right now. Yum.

If you are feeling festive you could always swap the bourbon for some Irish Whiskey.

Dark Chocolate Bourbon Mousse

serves 4-6, adapted from Food and Drink Magazine

(Note: the original recipe called for 2 cups of whipping cream, and when I made it, I ended up with an enormous amount of mousse. I also found the bourbon flavor a bit muted, so I adjusted the recipe to 1 cup of cream)

  • 1/4 c sugar
  • 1/3 c bourbon
  • 100g/ 4 oz dark chocolate, finely chopped ( I used 70%)
  • 1 c whipping cream
  • 2 egg whites
  1. In a small saucepan, combine the bourbon and the sugar to make a syrup. Bring just to the boil so that the sugar dissolves, then remove from the heat. Let cool.
  2. Over a double boiler, melt the chocolate. Stir in 2 Tbsp of the cream, then slowly whisk in the bourbon mixture. Set aside to let cool to room temp.
  3. Whisk the egg whites until stiff peaks form. Gently fold into the cooled chocolate mixture.
  4. Whip the remaining cream, then fold into the egg and chocolate mixture.
  5. Divide into glasses or bowls and chill for at least 3 hours, preferably overnight. Garnish with some shaved chocolate and additional whipped cream if desired.

This makes laundry bearable.

Enjoy!

-Mel

Categories: Dessert | Tags: , , | 2 Comments

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