Mini Brown Sugar Cookies

As you can tell by my previous post, I’m going through a brown sugar phase. It’s just so darn good. When it bakes, it tastes as though caramel and maple sugar had babies.

 

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Oh…and check out my newest tiny food model. Meet Estée Grace who turned 4 months yesterday.

 

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Makes 30 mini cookies

 

125 g (1/2 cup) butter, room temperature

¾ cup Muscovado sugar (dark brown sugar)

1 egg yolk

¼ tsp salt

¼ tsp baking soda

½ tsp baking powder

1 ¼ cup flour

 

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  1. Preheat oven to 350 F or 180 C, and line 2 baking sheets with parchment paper.
  2. In a medium sized bowl, whisk together flour, salt, baking powder and baking soda and put aside.
  3. In the bowl of your mixer, mix butter with dark brown sugar until light and fluffy.
  4. Add in the egg yolk, beating until just incorporated.
  5. Turn off your mixer and add in the flour mixture, beating until smooth.
  6. Lastly, fold in chocolate chips.
  7. Scoop cookie dough in ¼ inch balls (I used a mini ice cream scooper) and place on parchment paper lined cookie sheet at least 1 inch apart.
  8. Bake 6-7 minutes, or until the edges are just golden.

 

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Christmas Tree Cupcakes

 

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Who doesn’t love Christmas trees? They smell heavenly, shine at night, and add dabs of glistening color to any space. Imagine how awesome they become when turned edible. ;P

I made mine out of chocolate, vanilla, and edible sprinkles, courtesy of Sweetapolita.

 

Happy Holidays, everyone!

 

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Makes 24 mini or 12 normal

 

Chocolate Batter

1 cup sugar

¾ cup unsweetened cocoa powder

1 cup boiling water

2 tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup vegetable oil

2 eggs

1 cup milk

2 cups flour

 

  1. Preheat the oven to 350 F or 180 C and line a cupcake pan with liners of your choice.
  2. In a bowl, whisk the sugar, cocoa powder, baking powder, baking soda, and salt with the boiling water.
  3. Add in the oil and mix well.
  4. Beat in the eggs and the milk.
  5. Whisk in the flour until your batter is smooth.
  6. Divide amongst liners and bake for 8-10 min for minis, and 15-18 min for medium sized cupcakes.

 

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Vanilla Frosting

1 cup butter, at room temperature

3 ½ cups icing sugar

¼ cup milk

1 tsp vanilla extract or 1 scraped vanilla bean

¼ tsp salt

A few drops of green food coloring

 

  1. In the bowl of a stand mixer, whisk the butter with the sugar on high speed until white and fluffy (2-3 minutes).
  2. Add the milk, vanilla, salt, and food coloring, and mix 1 more minute.
  3. Frost cooled cupcakes like trees making a plus sign, then an x on top of that, then one last cross. Decorate with edible sprinkles.

 

Hot Chocolate Glazed Cupcakes

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My son’s school requires a parent to cater snack for an entire week for an entire class twice a year. Might sound laborious when you have 25 little mouths to feed, but at least, you’re making sure the children get top-notch snacks.

Along with fruits and veggies, I try to bring a little extra (healthy) sweetness to their mornings. One morning it was oatmeal raisin cookies, one morning mini-croissants, and one, cupcakes (of course!). On Adam’s instructions, they were chocolate. His words upon taste-testing them: “They taste like hot chocolate, Mom.”

And they did!

 

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Makes 12-16 cupcakes

 

Chocolate Batter

1 cup sugar

¾ cup unsweetened cocoa powder

1 cup boiling water

2 tsp baking powder

1 tsp baking soda

1 tsp salt

½ cup vegetable oil

2 eggs

¼ cup heavy cream

¾ cup milk

2 cups flour

 

  1. Preheat the oven to 350 F or 180 C and line a cupcake pan with liners of your choice.
  2. In a bowl, whisk the sugar, cocoa powder, baking powder, baking soda, and salt with the boiling water.
  3. Add in the oil and mix well.
  4. Beat in the eggs, the milk, and the cream.
  5. Whisk in the flour until your batter is smooth.
  6. Divide batter between prepared liners and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean.

 

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Chocolate Glaze 

2 tbsp butter

¼ tsp salt

2/3 cup powdered sugar

30 g unsweetened cocoa powder

¼ cup boiling water

 

  1. Melt the butter in the microwave. Mix in the powdered sugar and cocoa powder.
  2. Add the salt and water and whisk until glossy.
  3. Dip cooled cupcakes into glaze.
  4. Decorate with sprinkles if desired.
  5. The glaze will harden slightly as it cools, but it won’t become solid.

Back-To-School Chocolate Cake

It’s that time of year again! Back to school. That moment each parent looks forward to—or is it just me? I like the rhythm it gives our lives and enjoy the time off, be it a few meager hours, to concentrate on the books I’m critiquing and the ones I’m writing. To celebrate, I baked my son, Adam’s favorite cake.

 

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It’s a spongy and moist chocolate cake that takes no time to make, but quite a bit to bake (nearly 1 hour). It’s light on the calories. One slice will set you back a mere 312 calories. Yummier by the minute, no?

 

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Serves 12

1 cup sugar

¾ cup unsweetened cocoa powder

1 cup boiling water

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp vanilla extract

½ cup vegetable oil

2 eggs

1 cup heavy cream

2 cups flour

 

  1. Preheat the oven to 350 F or 180 C and line a round pan with a sheet of parchment paper.
  2. In a bowl, whisk the sugar, cocoa powder, baking powder, baking soda, salt and vanilla extract with the boiling water.
  3. Add in the oil and mix well.
  4. Beat in the eggs and the cream.
  5. Whisk in the flour until your batter is smooth.
  6. Pour into prepared pan and bake for 50 minutes.

 

 

Coconutella Cupcakes

Two day ago, my daughter Gabrielle turned 3. When my son turned 3, I remember thinking, “Whew, finally.” This time, my reaction was, “Whoa, already?”

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Time is flying by. I remember my mother telling me it would happen when I was kid. I remember thinking, yeah, right, I’ll be stuck in school forever. Not only has it been more than ten years that I’ve graduated high school, it’s been ten years since I graduated college.

 

Which made me realize what the perfect gift for both my kids are: to make each and every minute of their lives count.

 

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Makes 24 large cupcakes

 

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Coconut Base

¾ cup unsalted butter, softened

1 ¼ cup sugar

3 eggs

½ tsp salt

1 tbsp vanilla extract

¾ cup coconut flakes

3 cups all-purpose flour

2 tsp baking powder

1 cup coconut milk

½ cup light cream

 

  1. Preheat the oven to 350 F or 180 C and line 2 cupcakes pan with the liners of your choice.
  2. In the bowl of a stand mixer, mix the butter and sugar until pale and fluffy.
  3. Add the eggs, vanilla extract, and salt and whisk until incorporated.
  4. Pour in the cream, then half the flour. Mix. Pour in the coconut milk, the baking powder, and the rest of the flour. Whisk again until mixture is homogenous.
  5. Fold in the coconut flakes and divide evenly into cupcake liners.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.

 

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Nutella Frosting

1 cup butter, at room temperature

¾ cup Nutella

2 cups powdered sugar

¼ cup whipping cream

 

  1. In the bowl of a stand mixer, whisk the butter and the sugar until pale and very fluffy (about 2-3 minutes on high speed).
  2. Add the Nutella and the cream, and whip another 2 minutes.
  3. Frost the cooled cupcakes.

 

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Slow-Cooker Chocolate-Coconut Steel Cut Oats

Slow-Cooker Chocolate-Coconut Steel Cut Oats | sisterbakers.com

I’m about to change your life. You can have your cake and eat it too. Yes, you can now enjoy a big bowl full of creamy chocolate oatmeal, completely guilt free. And it’s super fast and easy. Just put all of the ingredients in your slow-cooker before you go to bed and enjoy a nice warm breakfast when you wake up in the morning. Now go make this for your significant other, friends and/or kids, and watch their faces light up when they dig into this chocolate breakfast nirvana.

Slow-Cooker Chocolate-Coconut Steel Cut Oats | sisterbakers.com

Slow-Cooker Chocolate-Coconut Steel Cut Oats
Serves 4-6 – can easily be doubled

1 cup steel cut oats

1/2 cup unsweetened cocoa powder

1/4 cup sweetener of choice (I used cane sugar but you could try honey or maple)

1 can full-fat coconut milk

3 cups plus 2 tbsp (745ml) water

  1. Place oatmeal, cocoa powder and sweetener in the bowl of your slow-cooker and whisk to combine. (Note: If your cocoa powder seems clumpy you may need to sift it)
  2. Add coconut milk and water. Whisk to thoroughly mix all the ingredients.
  3. Place the lid on your slow-cooker and cook on low for 8 hours. That’s it! When you wake up, you’ll have a warm bowl of chocolate oatmeal ready to eat. Top it however you like, but I highly recommend bananas and strawberries! Also, feel free to add extra honey or maple on top if you find it’s lacking a bit of sweetness.

 

 

Adam’s Marble Cake

My son came to me one morning saying, “Mom, I love vanilla cakes and I love chocolate cakes. Can we mix them?” I said, “Yes!” So we browsed the internet for recipes—or rather he did that part—and selected one inspired by Buttercake Bakery’s Chocolate Chip Marble Cake. We tweaked it (as always), reducing the sugar by 1 whole cup and taking out the corn syrup and chocolate chips. It was the moistest marble cake I’ve ever had, where both the vanilla layer and the chocolate layer were equally amazing.

 

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PS: The kids swirled it so I didn’t quite get the true marbled effect. Maybe I should rename the Bicolor Cake.

 

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Makes 1 large or 2 small

 

1 ½ cups sugar, divided
½ cup unsweetened cocoa powder

½ cup hot water
2 tsp vanilla extract, divided
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
4 large eggs
1 cup milk
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  1. Preheat the oven to 350 F or 180 C and grease a large bundt pan or 2 small ones.
  2. In a small saucepan, on medium-high heat, whisk together ½ cup sugar, the cocoa powder and the hot water. Bring to a simmer, stirring occasionally. Remove the pan from the heat and whisk in 1 tsp of vanilla. Set aside.
  3. In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1-2 minutes).
  4. Add the eggs one at a time until thoroughly incorporated. Scrape down the bottom and sides of the bowl. Beat in the remaining vanilla.
  5. Reduce the mixer to low and pour in the baking powder and salt. Add half the flour, then half the milk. Whisk until incorporated. Beat in the rest of the flour and the rest of the milk.
  6. Place one third of the batter in a clean bowl and whisk in the cooled chocolate mixture to create the chocolate batter.
  7. Now ladle ½ the vanilla mixture in your bundt pan. Spoon the entire chocolate mixture over it. Fold the remaining vanilla mixture over that.
  8. With a clean knife, swirl the two batters in a continuous figure 8 motion all around the baking tin.

 

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My little helper and…

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... my little tester. I had to put the cake up on the counter.

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It did not deter my little tester.

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Yep… it was that yummy.

 

Death by Chocolate Cake

I’ve adapted this chocolate layer cake recipe from the Williams Sonoma Bride & Groom Cookbook that my brother gave me for my wedding 7 years ago. Wow… 7 years… Where does time go?

 

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Anyway, this is the first time I make this recipe. And I’m certainly not waiting another 7 years to make it again. The cake part is incredibly moist and can hold its own without the frosting, but my kids (and I) are terribly fond of the creamy, sweet topping, so I had to make the whole thing. As always, I cut some sugar in both the batter and frosting recipes. I also took 1/2 the butter out of the frosting, and let me tell you, it’s not missing!

 

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The frosting recipe is interesting. It’s a cross between chocolate mousse, chocolate pudding, and heaven. Yup. Heaven. Thus the name for it.

 

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Chocolate Cake

Makes 1 big four-layer cake or 2 small two-layer cakes

 

125 g bittersweet chocolate, chopped

2 tbsp hot water

2 scant cups flour

2 tbsp cornstarch

½ tsp salt

1 tsp baking soda

1 tsp baking powder

1 scant cup sugar

90 g butter, softened

1 cup heavy cream

2 eggs

1tbsp vanilla extract

 

  1. Preheat oven to 350 F or 180 C and grease 2 round, small, identical baking tins.
  2. In a microwave safe bowl, melt the chocolate and hot water for 1 minute on high. Stir and let cool.
  3. In the bowl of a stand mixer, beat the butter and sugar on high speed until light and creamy. Add the eggs and salt.
  4. Mix in the baking powder, baking soda, cornstarch, and flour.
  5. Fold in the melted chocolate.
  6. Add the heavy cream and whisk on medium speed until batter is homogenous.
  7. Bake for 40 minutes or until a knife inserted in the middle comes out clean.

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Chocolate Frosting

 

¾ cup whole milk

3 egg yolks

1 ½ cups powdered sugar

½ tsp salt

90 g bittersweet chocolate, chopped

200 g butter, cut up

 

  1. In a saucepan, heat the milk until simmering. Take off the heat.
  2. In the bowl of a stand mixer, whip the egg yolks, salt, and sugar until light and creamy (approx. 2 minutes on high speed).
  3. With the mixer on low, drizzle in the warmed milk.
  4. Return mixture to saucepan over medium heat. Throw in the chopped chocolate and whisk until thickened and creamy (approx. 2 minutes).
  5. Add the butter and whisk until incorporated.
  6. Put frosting in the freezer for 30 minutes or in the fridge for 1 hour. Take out of the cold and return the bowl to the stand mixer. Whip on high for 2-3 minutes or until frosting has doubled in volume and lightened in color.
  7. With a long serrated knife, halve the cooled cakes. Spoon some frosting in the middle of each one and spread evenly. Replace the tops of cakes and frost the top and sides.

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Black Magic Brownies

We have half a dozen brownie recipes on our website. Yet I believe there’s always space for a new one (The Milk Chocolate Brownie recipe is my all-time favorite, even though I’m a dark chocolate fan). This one is like the dark chocolate counterpart to the Milk Chocolate recipe. It’s cooked at a lower temperature and the chocolate and butter are melted over the stove top before going into the batter. The result is a thin crispy layer on top and super chewy chocolate batter in the middle.

 

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On a side note, I found this advice on Pinterest which I cared to share with all of you. See image below:

 

brownie guide

 

Makes 12 brownies

Ingredients:

180 g unsalted butter
150 g chocolate, coarsely chopped
1 ½ cup (90 g) all-purpose flour
2 tbsp cornstarch
½ tsp baking powder
½ tsp salt
1 cup (200 g) sugar
4 eggs
1tsp vanilla extract

 

  1. Preheat oven to 325 F or 160 C. Either grease a 13x9x2-inch baking pan or line it with a sheet of parchment paper.
  2. In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.
  3. In the bowl of a stand mixer, beat the sugar and eggs on high speed for 2 minutes, until fluffy. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour, baking powder and salt, and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.
  4. Bake until brownies appear set and a knife blade inserted in the center comes out with some gooey batter, about 25 minutes. Cool before cutting.

 

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The Ultimate Chewy Chocolate Chip Cookie

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I’m always on the lookout for my next chocolate fix. I mean, always. And chocolate chip cookies are the greatest drug ever invented by human kind. My little sister, Samantha B., found this recipe on The Every Girl blog and raved about it so much I just had to try it. Knowing her, she stuck to the recipe like glue on paper. I didn’t. I’m a tweaker. I can’t help it. It’s stronger than me.

So I can’t tell you how Sam’s cookies turned out, but I can tell you how my version, with ½ cup less sugar, 1 cup less chocolate chips, and no refrigerating time came out. One word: un-freakin-believably-delicious. Yes, that’s one word. 😉

 

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Ingredients

 

2 1/2 cups all-purpose flour
2 teaspoons cornstarch
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 egg + 2 egg yolks at room temperature
1 tablespoon pure vanilla extract
1 cup chocolate chips

 

  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
  3. In the bowl of your mixer, add butter and both sugars and cream together for 2-3 minutes on high until light and fluffy.
  4. Add in egg + egg yolks beating until incorporated. Then beat in the vanilla extract.
  5. Turn off your mixer and add in the flour mixture in three intervals, beating after each addition until smooth.
  6. Lastly, fold in chocolate chips.
  7. Scoop cookie dough in balls and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.
  8. Bake 12-14 minutes for large cookies and 8-10 minutes for smaller ones, or until the edges are just golden.

 

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They were a huge hit with the kiddies too.

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