Skillet-baked Chocolate Chip & Nut Cookies

Being really delicious and easy to make, I can say that they are definitely one of my favourite sweet treats. I strongly recommend making them!

Ingredients

1/2 cup (113g) salted butter
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 medium egg, at room temperature
1 teaspoon (5ml) pure vanilla paste
1 1/2 cup (160g) all purpose flour
1/2 teaspoon (4g) baking soda
1/4 teaspoon (2g) salt
2/3 cup (140g) dark chocolate chips (54% off cocoa)
1/4 cup (20g) walnuts and pecans, roughly chopped

Directions

Position rack in the middle of the oven and preheat the oven to 350ºF (175ºC).

Butter two 6-inch-skillets, set aside.

Start by melting the butter in a saucepan over a low heat. When the batter is melted retire from heat and let the butter to cool a little bit. 

Meanwhile the butter is cooling, take a large bowl and whisk together the egg, light brown sugar and granulated sugar until lightly pale and fluffy. Stir in the vanilla paste and the butter until combined.

In a medium bowl sift together the flour, baking soda and salt. Add the flour mixture into the wet ingredients and fold everything until incorporated with a rubber spatula. Finally, stir in chocolate chips and nuts. Keep some chocolate chips and nuts aside for topping.

Divide the batter evenly among the skillets, and smooth the top with a spoon. Spread the remaining chocolate chips and nuts on top. Bake for about 17 minutes or until golden brown on the edge but still slightly soft in the center. (If you have one big skillet you should bake it for 22 to 25 minutes).

Let cookies to cool for 10 minutes on a cooling rack before serving.

This recipe was adapted from Linda Lomelino, Call me Cupcake

Enjoy!!

Blood Orange Baked Doughnuts

Makes 6 doughnuts

Ingredients

2 Tbsp black sesame seeds

2/3 + 1/8 cups all-purpose flour

1/2 tsp baking powder

Pinch of salt

Zest from 1 blood orange

1/2 cup light brown sugar

1/4 cup melted butter

1 L egg

1/8 cup Greek yogurt or milk

1/8 cup blood orange juice

Glaze

3/4 cups icing sugar

1 or 2 tablespoons blood orange juice

Directions

Preheat oven to 350°F (180°C). Grease a doughnuts pan.

In a skillet or saucepan over a low heat, lightly toast the black sesame for about 2 or 3 minutes. Set aside.

In a medium bowl sift together flour, baking powder and salt, then whisk all the ingredients until combined, add 1 tablespoon toasted black sesame seeds and orange zest, set aside.

In another bowl, whisk together light brown sugar and eggs until pale and smooth.

Stir in the flour mixture, melted butter, Greek yogurt and blood orange juice, just until incorporated.

Divide batter among greased doughnut pan filling each about 3/4 full and smooth the top with a spoon. Bake for about 12-14 minutes or until a toothpick inserted into doughnut comes out clean.

Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and let to cool completely.

Glaze

In a small bowl whisk together icing sugar and blood orange juice, until get a liquid glaze, add more orange juice to taste. 

Spread the blood orange glaze over tops of doughnuts. Top with some toasted black sesame seeds.

Recipe from Call me Cupcake, Blood orange & black sesame loaf cake

Enjoy!!

Pecan & Chocolate Chip Vanilla Muffins

Makes 8 muffins.

INGREDIENTS

1 stick (113g) unsalted butter, at room temperature
1/2 cup + 2 (125g) tablespoon light brown sugar
2 large egg, at room temperature
1 teaspoon (5ml) vanilla bean paste
1 1/2 cups (180g) all purpose flour
1 teaspoon (4g) baking powder
1/4 teaspoon (2g) salt
1/4 cup (60g) Greek or plain yogurt
1/4 cup (50g) dark chocolate chips
1/4 cup (30g) pecans finely chopped

Topping
1/4 cup (50g) dark chocolate chips
1/4 cup (30g) pecans finely chopped

DIRECTIONS

Preheat the oven to 350ºF (180ºC). Position rack in the middle of the oven and put the paper liners in the muffin pan.

In a separate bowl sift together the flour, baking powder and salt, set aside.

Cream the butter and sugar until pale and fluffy for around 3-4 minutes with an electric mixer to medium speed. Next, whisk in eggs, one at a time, until combined. Stir in vanilla bean paste.

Reduce speed to low, add the flour mixture in 2 additions, alternating with the Greek or plain yogurt just until combined. Do not over mix.

Pour a tablespoon of the batter over the chocolate chips and pecans finely chopped. Mix until everything is combined.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan, the muffin cup will be full.

Finally, topping each with some pecans and chocolate chips.

Bake for around 20-22 minute until golden brown or until a toothpick insert on the muffins comes out clean.

Let the muffins to cool on a wire rack almost 10 minutes before removing from the pan.

This recipe was inspired from El Rincón de Bea  

Enjoy!!

Chocolate Chip Cookie Dough Pots

Ingredients

1/2 cup (113g) unsalted butter, at room temperature
1/2 cup (80g) raw cane sugar, packed
1 large egg, at room temperature 
1 teaspoon (5ml) pure vanilla paste
1 1/4 cup (150g) all purpose flour
1/2 teaspoon (4g) baking soda
1/4 teaspoon (2g) salt
3/4 cup (175g) dark chocolate chips

Directions

Position rack in the middle of the oven and preheat the oven at 350ºF (175ºC).
Butter five ramekins (8cm diameter x 4,5cm)

In a large bowl with a wooden spoon or a hand mixer, cream butter and sugar until pale and fluffy, for about 3 minutes. Add the vanilla paste and egg, and whisk until combined. Turn the electric mixer off and stir in the flour, baking soda and salt with a rubber spatula until incorporated. Finally stir in the chocolate chips.

Divide the dough between the skillets, and smooth the top. Bake for about 13-15 minutes or until golden brown on top, but still slightly soft in the center.

Let cookie cool for 10 minutes on a cooling rack.

.

This recipe was adapted from Nigella Lawson, Chocolate Chip Cookie Dough Pots

Enjoy!!

Outrageous Chocolate Cookies

 

One of my favorite chocolate cookies, they are so moist and tender.

INGREDIENTS

8 ounces semisweet chocolate, chopped
4 tablespoon unsalted butter
2/3 cup all-purpose flour, sifted
1/2 teaspoon (2g) baking powder
1/2 teaspoon (4g) salt
2 large egg at room temperature
3/4 cup (150g) light brown sugar, packed
1/2 teaspoon (2,5ml) pure vanilla paste
8 ounces (1 cup) chocolate, coarsely chopped
Sea salt flakes for garnish
1/4 cup walnuts coarsely chopped (optional)

DIRECTIONS

Preheat the oven at 350ºF (175ºC). Line a baking sheet with parchment paper or a Silpat nonstick baking mat.

Heat the chocolate chopped and butter in a microwave-safe bowl in 20 second increments, stirring between each, until almost melted or place them in a heatproof bowl over a pan of simmering water and allow to completely melt, do not overheat.

In a medium bowl, whisk together flour, baking powder  and salt. Set aside.

In a mixing bowl, beat eggs, brown sugar and vanilla on high speed until pale and fluffy. reduce speed to low, beat in melted chocolate. Mix in the flour mixture until just incorporate. Stir 4 ounces chocolate coarsely chopped.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets and sprinkle the remaining chocolate chopped on top.

I topped some of the cookies with walnuts coarsely chopped before baking.

Bake until cookies are shiny and crackly yet soft in center, about 12 minutes. Let cool on the baking sheet, transfer to a wire rack to cool completely.

Sprinkle some sea salt flakes on top before serving.

Recipe from Martha Stewart's Outrageous Chocolate Cookie

Enjoy!!

Raspberry Chocolate Muffins

Makes 12 muffins.

Ingredients

1 stick (113g) unsalted butter, melted and cooled
2 large egg
3/4 cup (180ml) milk
2 teaspoon (10ml) white vinegar
1 cup (150g) raw cane sugar, packed
2 teaspoon (10ml) vanilla bean paste
1 3/4 cups (230g) all purpose flour, sifted
2/3 cup (60g) cocoa powder
1 teaspoon (8g) baking soda
1 teaspoon (4g) baking powder
1/4 teaspoon (2g) salt
1 cup (160g) bittersweet chocolate chips (54% cocoa)
1 cup fresh raspberries

Method

Preheat the oven at 375ºF (190ºC). Position rack in the middle of the oven.

Put the paper liners in the muffin pan.

Combine the vinegar with milk, remove and leave rest for 5 minutes. You will see how milk looks like a yogurt. This is our homemade buttermilk.

In a large bowl sift the flour, cocoa powder, baking powder, baking soda and salt. Whisk in sugar until everything is combined. Add 3/4 cups (120g) chocolate chips. Reserve another 1/4 (40g) for topping.

In a small bowl whisk the eggs, the butter cooled, the homemade buttermilk, and vanilla bean paste.

Put wet ingredients into solid ingredients, mix with a rubber spatula, until everything is combined, but it is really important not to over mix the batter in order to have good results.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin cups (the muffin cups will be full). Divide raspberries and remaining ¼ cup chocolate chips among the muffin cups, sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top. I used 2-3 raspberries per muffin.

Put in the middle of the oven and bake for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Let cool for about 5 minutes in a wire rack before removing from the pan.

This recipe was inspired from Creme de la Crumb

Enjoy!!

Chocolate Chip Pumpkin Muffins

Fall recipe for thanksgiving celebration.

I love baking muffins, specially on weekends when all the family is at home. You can bake a small and delicious cake in a short time.

Makes 6 muffins.

Ingredients

1/4 cup (60ml) olive oil.
1 large egg
2 tablespoon (30ml) milk
1/2 cup pumpkin puree
1/2 cup (75g) raw cane sugar, packed
1 teaspoon (5ml) vanilla bean paste
3/4 cups (100g) all purpose flour, sifted
1/2 teaspoon (4g) baking soda
1/4 teaspoon (1g) baking powder
1/4 teaspoon (1g) cinnamon
1/8 teaspoon (0,5g) ground nutmeg 
Pinch of salt
1/2 cup (80g) bittersweet chocolate chips (54% cocoa)
1/2 cup (60g) walnuts finely chopped

Method

Preheat the oven at 350ºF (180ºC). Position rack in the middle of the oven. Grease the muffin pan with baking non-stick spray. Set aside.

In a large bowl stir in sifted flour, baking powder, baking soda, cinnamon, ground nutmeg, brown sugar and salt, until combine. Add 1/4 cup (40g) chocolate chips and 1/4 cup (30g) walnuts and mix until incorporate.

In a separate bowl whisk together olive oil, egg, milk, pumpkin puree, vanilla until just combine.

Put wet ingredients into solid ingredients, mix with a rubber spatula, until everything is combined, but it is really important not to overmix the batter in order to have good results.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan, the muffin cup will be full. Sprinkle remaining chocolate chips and walnuts on top.

Put in the middle of the oven and bake for about 20-22 minutes or until a toothpick insert on the muffins comes out clean.

Let cool for about 5 minutes in a wire rack. 

This recipe was adapted from Just a Taste, The Best Pumpkin Chocolate Chip Muffins

Enjoy!!

Peanut Butter Muffins with Nutella Swirl Topping

Makes 12 muffins.

Ingredients

For the muffins 
113g unsalted butter at room temperature 
1/2 cup peanut butter 
1 cup light brown sugar
4 large eggs 
1/3 cup plain milk 
1 1/2 cup all-purpose flour 
1 1/2 teaspoon baking powder 
1/2 cup dark chocolate chips or chunk

For the topping 
1/4 cup nutella 

Directions 

Preheat oven to 350F (180ºC) and line 12 muffin cups with cupcake liners (or lightly grease and flour).

In a medium bowl sift the flour and baking powder, set aside.

In a large bowl beat together the soft butter at room temperature and the peanut butter, until smooth. Stir in the light brown sugar until combined. Stir in eggs one at a time until combined. 

Then, add the flour mixture in two addition alternating with the milk, mix everything with a rubber spatula until combined. 

Finally stir in chocolate chips until well-combined.

Scoop the batter into prepared muffin tin to 4/3 of the way full.

Add 1 teaspoon of Nutella over each muffin and create swirls using a knife or toothpick.

Bake for 20 minutes or until a toothpick inserted in center should come out mostly clean, with a few crumbs.
Let cool on a wire rack. 

Enjoy!!

Raspberry-filled Molten Chocolate Cupcakes

Ingredients

1/2 cup light brown sugar 
6 tablespoons unsalted butter, at room temperature 
4 large eggs, at room temperature
1/2 cup all-purpose flour
Pinch of salt 
11 ounces semisweet chocolate, melted (2 1/2 cups chopped) 
18 raspberries (36 if they are small) 

Directions

Preheat oven to 400°F. Line 12 cup standard muffin tin cups with paper liners.

In a large bowl with an electric mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.

Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes.

Remove from pan and serve immediately.

This recipe was adapted from Martha Stewart, Raspberry Filled Molten Chocolate Cupcakes

Enjoy!!

Buckwheat Chocolate Chips Cookies

Ingredients

113g salted butter 
1 cup buckwheat flour
1/4 teaspoon baking soda
1/4 teaspoon flaky sea salt
1 tablespoon granulated sugar
1/3 cup + 2 tbsp light brown Muscovado sugar
1/2 tsp vanilla extract
1 egg yolk
100 g dark chocolate (70%) or chocolate chips, chopped
40g chopped pecan nuts or walnuts chopped (optional)

Directions

Preheat oven to 350F (180°) an place a rack in the center of the oven.

In a small saucepan over the heat melt the butter and let it cool. 

In a medium bowl mix buckwheat flour, baking soda and salt. 

Add sugars, vanilla, egg yolk to the melted butter and whisk all the ingredients until smooth and slightly paler in color. Add the flour mixture, chocolate and nuts and stir until combined. Wrap dough in plastic wrap and put in the fridge for 1 hour or overnight. 

Line a baking sheet with baking paper or Silpat. Divide the dough into 10 to 12 pieces then place them on the baking sheet.

Bake cookies for about 10-13 minutes. Let cool completely on a wire rack.

This recipe was adapted from Call me Cupcake, Gluten free chocolate chip cookies

Enjoy!!

Nutella Cupcakes

You only need 3 ingredients, one teaspoon and a bowl to make these yummy cupcakes.

Makes 11 cupcakes.

Ingredients

3 large egg
1 1/3 cups (150g) all purpose flour, sifted
1 1/3 cups (375g) Nutella

Method

Preheat the oven at 320ºF (160ºC). Position rack in the middle of the oven.
Put the paper liners in the cupcake pan.

Beat lightly the eggs with a fork for a few seconds before adding to all the ingredients.

In a large bowl stir in the flour and Nutella until well combine.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan filling 3/4 of the capacity.

Bake for about 20-22 minutes or until a toothpick inserted into the cupcake comes out with a little crumb to it.

Let cool for about 5 minutes in a wire rack before serving.

Decorate your cupcakes with some Nutella on top. 

Put 1/4 Nutella in the microwave for 20 seconds, pour Nutella into a piping bag and topping the cupcakes. 

This recipe was adapted from Charlotte's Lively Kitchen

Enjoy!!