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!!

Outrageous brownies with walnuts on top

INGREDIENTS

1 cup dark chocolate, roughly chopped
6 tablespoons unsalted butter
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup light-brown sugar, packed
1 teaspoon pure vanilla extract
1/4 cup chocolate coarsely chopped or chocolate chips
1/4 coarsely walnuts

DIRECTIONS

Preheat oven to 350F (180ºC) and place the rack in the center of the oven. Grease an 8 inch square pan, and line the bottom of the pan with parchment paper.

Heat chopped chocolate 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, sift 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 during 3 minutes. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just incorporate. Stir the chocolate coarsely chopped or Chocolate chips. 

Pour the batter into prepared pan and put some coarsely walnuts on top. Bake until Brownie is shiny and crackly yet soft in centers, 18-20 minutes. Cool in the pan for 10 minutes; transfer to a wire rack to cool completely.

Recipe inspired from Martha Stewart's Outrageous Chocolate Cookie

Enjoy!!

Pecan Walnut & Chocolate Chip Loaf Cake

INGREDIENTS

1/2 cup (120ml) unsalted butter
1/3 cup pecans
1/3 cup walnuts
1 1/2 cups (190g) all-purpose flour
1 teaspoon (4g) baking powder
1/8 teaspoon (1g) salt
3/4 cups (150g) demerara sugar*
3 large eggs at room temperature
1 teaspoon (5ml) vanilla bean paste (optional)
1/2 cup chocolate finely chopped or chocolate chips 

*I made this cake with Demerara sugar but you can make it with light brown sugar or white granulated sugar as well.

DIRECTIONS

Place the rack in the center of the oven and preheat to 350 F (180ºC). Melt the butter into a loaf cake pan (8x4 inch) over low heat.

When the butter is melted retire from heat. Grease all over the pan with a rubber brush, set aside to cool.

Toaste the walnuts and pecans in a skillet or saucepan over medium heat, about 4 to 5 minutes.

Let walnut and pecans cool for a few minutes, transfer the nuts to a wooden board and  finely chop them as much as you want.

In a separate bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.

In another bowl with an electric mixer or by hand whisk the sugar and vanilla, add the eggs one at a time, beating well until each additions, about 2 minutes each.

Reduce speed to low, stir in the flour mixture in two additions until incorporated. Then, stir in the melted butter until combine.

Cut the chocolate or chocolate chips in small pieces.

Fold the chocolate chopped and nuts with a rubber spatula, until incorporated.

Pour batter into prepared pan and smooth the top. 

Bake about 15 minutes to 350º F (180ºC), then reduce heat to 325ºF (160ºC about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in a cooling rack before removing from pan.

This delicious recipe was adapted from Plum cake de avellana y chocolate, El Comidista

Enjoy!!

Carrot, Apple and Pecan Muffins

These muffins are delicious and simple to make.

Makes 6 muffins.


INGREDIENTS

MUFFINS
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
A pinch of salt
2 large eggs
1/2 cup raw cane sugar
1/3 cup olive oil
1 teaspoon vanila bean paste
1/2 cup grated carrot (1 medium carrot)
1/2 cup grated granny smith apple (1 apple)
A handful pecans, toasted and finely chopped.
A handful walnuts, finely chopped (optional)

TOPPING
2 tablespoon unsalted butter, cooled and cut into small pieces.
1 tablespoon raw cane sugar
2 tablespoon all purpose flour
2 tablespoon old fashion oats
1 tablespoon pumpkin seeds
1/2 tablespoon sunflowers seeds
1 tablespoon sesame, line, poppy seeds (optional)
1 teaspoon olive oil
1 teaspoon honey
Tips: pick your favorite seeds to bring a delicious flavor and texture to the crumble topping

DIRECTIONS

Preheat oven to 370ºF (190ºC) and place the rack in the center of the oven. Butter an 8 inch square pan, and line the bottom of the pan with parchment paper.

Start making the topping, in a small bowl put the butter, flour and sugar. Use a fork to mix all the ingredients until the butter is completed incorporated, set aside.

Stir in the seeds and old fashion oats until incorporate.

Finally, stir in the olive oil and honey, until incorporate, set aside.

To make the muffins:
In a medium bowl sift the flour, baking powder, ground cinnamon and salt, set aside.

In a large bowl whisk together grated carrot, grated apple, eggs, olive oil, sugar, and vanilla bean paste. 

Put flour mixture, pecans and walnuts finely chopped into wet ingredients, and fold with a rubber spatula, just until barely combined. Remember not to over mix in order to get good results.

Fill each muffin cup to about three-quarters of the way full.

Finally, top the muffins with the crumble.

Bake for around 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

This recipe comes from Carrot, apple and pecan muffin, Ottolengui Cookbook

Enjoy!!

Chocolate Salami

INGREDIENTS

2 oz (60g) tea, graham or digestive biscuits
1/3 cups nuts such as walnuts, hazelnuts, almonds or pecans
3/4 cups dark chocolate coarsely chopped

1/4 cup Nutella
1/4 cup, cut into small pieces

Pinch of salt
Powdered sugar (optional)

If you want to make a big Salami you can double the ingredients.

DIRECTIONS

In a large plastic bag, beat the biscuits into small pieces using a rolling pin.


Coarsely chop the nuts.

Melt the chocolate and the butter in a bowl over a saucepan with simmering water, stir occasionally. When the chocolate is melted, retire from heat. Then, add the Nutella into the melted chocolate and whisk all the ingredients until smooth.

Once the chocolate is a smooth silky consistency, add the crushed biscuits and chopped nuts. Stir to combine.

Place a large piece of plastic wrap onto a flat surface and pour the chocolate mixture on top.

Roll the plastic tightly around the chocolate mixture so that it resembles a stick of salami. You can wrap a second piece of plastic wrap over the chocolate salami if you want to make it more secure. Finish off by tying both of the ends.
Refrigerate for at least 4 hours. 

Once the time has passed, remove the plastic wrap and coat the chocolate salami in powder sugar.

This recipe was inspired from Kanela y Limón, Salami de Chocolate

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!!

Walnut and Honey Cake

The cake was soft and moist, not overly sweet and with just a little of the honey flavour. It is perfect for breakfast

Ingredients
190g unsalted butter, softened
1 cup (190g) light brown sugar 
3 eggs, at room temperature
1 1/2 cups (190g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (5ml)vanilla essence
1/4 teaspoon (2g) salt
1/8 cup (30ml) plain or Greek yogurt
2 tablespoon (30ml) runny honey
60g walnuts, coarsely chopped

Directions 

Preheat the oven to 170°C / 325ºF. Grease and flour an 8X4 inch loaf pan. 

In a  large bowl, beat butter and sugar until pale and fluffy. Add the eggs one at a time until combined.

In a separate bowl, sift flour, baking powder and salt into a bowl. Add the flour mixture to the cake batter little by little and keep mixing. When all is well combined, add yogurt, vanilla and one tablespoon of honey. Add the walnuts coarsely chopped into the cake mix using a spatula.

Pour the batter into the prepared tin. Bake in the middle of the oven for 50-60 minutes or until a toothpick inserted in the cake comes out clean. 

Let cool for 5-10 minutes, then release from the tin and let cool completely.

Let cook until the liquid has reduced by half. When you remove the cake from the tin, pour the syrup over it.

Prepare the honey syrup. Pour 50ml of water and one tablespoon of honey into a small saucepan and bring to the boil.

 This delicious recipe was adapted from Humingbird Bakery, Cake days cookbook

Enjoy!!