Posts tagged chocolate chips
Posts tagged chocolate chips
I’ve made these before, but this time I added a twist.
I made them at Christmas, and instead of using regular chocolate chips I used Christmas-colored red & green chips, but this time I really took these to another level flavor-wise by substituting half of the chocolate chips for cappuccino chips, freshly arrived from the King Arthur Flour company.
These are fun because they appeal to the little kid taste buds with the oatmeal and the chocolate, and the big kid taste buds with that pinch of sea salt on the top and the bite of the espresso powder in the batter.
They started, simply enough, with dry ingredients. Whole wheat white flour, espresso powder (also freshly arrived from the King Arthur Flour company), baking powder, and salt. (That’s regular salt. You’ll have to wait a little for the fleur de sel.)
Then I turned my attention to the stand mixer, where I beat up some butter until it was bruised and battered. What? No, I beat the butter until smoothish and creamy. Then I added a ridiculous amount of sugar. A cup of brown and a cup of cane sugar, although I confess I skimped on both. It was still more than 3/4 of a cup, but definitely not a full cup. I just couldn’t do it having already made the most decadent delicious cake of all time a few hours earlier.
Trust me, this still looked pretty decadent.
Once that was all mixed together, I added the eggs, one at a time, beating after each one.
The stand mixer’s work was done. I removed the bowl to do the rest by hand, first adding in the flour mixture.
And then I dumped in an almost overwhelming three cups of rolled oats. I really didn’t see how these were all going to get properly incorporated.
And once that arduous mixing task was completed, the chips came along. The recipe called for 1 1/2 cups of semi-sweet chocolate chips. I did just over a cup of chips, maybe a cup and a quarter, and split them between semi-sweet chocolate and cappuccino.
Once mixed, I got out my baking sheets, lined with parchment paper — are you ready — freshly arrived from the King Arthur Flour company. (These are SO much better than the ones I got from Amazon. They’re pre-cut like the others, but these can be used again & again, instead of greasing up too much to be used after one go.)
I rolled the dough into balls, flattened them slightly, and sprinkled a bit of fleur de sel (sea salt) onto each one.
I made larger cookies than I usually do, but they were clearly nowhere near the size I was supposed to use, since the recipe yielded double what was predicted. Mine took about 17 minutes to bake, more or less.
I actually experimented with the baking time a little, so some ended up crispy and snappy, while others were softer and chewier. All were delicious.
I love these cookies. And so did everybody else. The espresso powder deepens the flavor, the salt adds bite, the oats give texture, the chips bring in pops of flavor, there so much going on in one little cookie but it all comes together in perfect but exciting harmony. (I know it’s just a cookie, but it’s a really great cookie.)
These are very easy to make, and will make you appear all sophistimicated when you serve them. Unless you use a robot plate.
Now they’re not crazily low fat or anything, but they’re not anywhere near as decadent as they taste, and the flavor combination in these muffins is absolutely exquisite. Semi-sweet chocolate, turbinado sugar, espresso powder, and a hint of orange come together to create some sort of flavor perfection that seems to come out of a dream. I mean it. And the texture? Exactly what you want in a muffin, fluffy but filling.
The strange thing about this recipe is that it claimed to yield 24 muffins. I actually asked the blogger if she meant mini muffins, and she said, no, full size. But I knew just from looking at it that it wasn’t going to make more than 12.
Dry ingredients went first: whole wheat white flour, baking soda, salt, and espresso powder. Whisking ensued.
In a separate bowl, I creamed together the sugar and Greek yogurt. I used slightly less sugar than the recipe called for, and could probably go a little lower the next time without noticing a difference. It’s a sugar-heavy recipe, though, asking for a full cup.
I was pleased by how easily they combined.
I added the oil (canola instead of vegetable) and then beat in the eggs one at a time.
Once that was mixed well, I moved the bowl to the stand mixer. Then I poured in just less than half the flour mixture and mixed on low/medium speed.
Once incorporated, I added the rest of the flour and mixed again, until I couldn’t see any more flour in the batter.
I folded in the orange zest and the chocolate chips. I improvised a little on this one, using just over half a tablespoon of zest and semi-sweet chocolate chips instead of milk chocolate. I only put in about 3/4 of a cup.
See how good that looks? That’s just how it tasted.
I poured the batter out into muffin cups and topped each one with turbinado sugar. (And yes, I was right about it only making 12. The person whose recipe it is has since made the correction on her site.)
They were done in about 20 minutes, I think. They looked and smelled glorious.
I will definitely make these again despite the whopping 6 P+. Every bite gives you just enough chocolate, a tiny whisper (just enough) of orange, a crackle of sugar on top, and then leaves you with a lovely little coffee aftertaste to finish it off. It’s a complex muffin that comes together absolutely perfectly. Bakeaholic Mama, I salute you.
My version of Greek Yogurt and Coffee Chocolate Chip Muffins (adapted from Bakeaholic Mama)
1 1/2 cups whole wheat white flour
3/4 - 1 cup sugar
1/2 cup low fat plain Greek yogurt
1/4 cup of canola oil
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 - 3/4 tablespoon of orange zest
1/2 tablespoon espresso powder
3/4 cup semi-sweet chocolate chips
1 tablespoon raw sugar (for topping)
Heat oven to 375. You will reduce the temperature later.
In a large bowl, whisk together the flour, baking soda, salt, and espresso powder.
In a bowl that will fit in a stand mixer (unless you plan to use a hand mixer instead), cream together the sugar and yogurt with a spatula. Add in the oil, then the eggs one at a time, mixing after each one.
Using your mixer, add in the flour one cup at a time and beat on slow to medium speed, just until incorporated.
Fold in the chocolate chips and orange zest.
Distribute evenly among 12 muffin cups and top with turbinado sugar. Reduce oven temperature to 350 and bake for 20-30 minutes, it will really depend on your oven. When a toothpick comes out clean, they are ready.
Banana Chocolate Chip Baked Oatmeal Singles
This has been a very strange evening.
I don’t usually skip ahead to the end of my baking tales, but really, I was ready to give up on these weird oatmeal singles muffiny thingles completely, until Dave and Nathaniel each gobbled one up with glee. And then about ten minutes later, when I asked Dave if he REALLY thought it tasted good, he confessed that he’d actually eaten two of them. And the next morning, Nathaniel asked if he could take two of them to school for his snack.
So I guess it all turned out okay. But I had a really good reason for thinking it wouldn’t. You’ll see.
It started out simply enough, with three cups of oats.
See? Simple, honest oats.
To that I added brown sugar, baking powder, and salt. Then, even though it wasn’t in the recipe, I added cinnamon, about a teaspoon and a half. It just felt like the right thing to do.
I stirred that well, and set it aside, then took out another bowl, and mashed up the last of the disgustingly brown bananas. I think the whole family is relieved that they have disappeared off the counter at last.
To that I added one egg, and two egg whites.
Then — and this is important — I added a quarter cup of 1% milk.
I added vanilla, whisked it all together, and poured it into the oats mixture.
I stirred it up, and thought the texture seemed about perfect. And then I did what I’ve been doing ever since I screwed up Rosie’s cheesecake; I re-read the list of ingredients carefully, making sure I included everything. And that’s when I saw that it didn’t call for a quarter cup of milk, it called for ONE AND A QUARTER cups of milk.
I poured a cup of milk in, and stirred. The texture suddenly got a lot less perfect. It got watery. (Well, milky.)
I threw in the chocolate chips, hoping that would help.
It didn’t, really.
I added some more oats, spilling some on my iPad in my haste and concern.
There was nothign left to do. I divided it among my two trays of muffin cups, and put the first one in the oven. (I’ve learned not to try to do two at once.) Here’s the other one, waiting its turn. It just looks like pure liquid in there, doesn’t it? Oaty liquid.
I was supposed to bake for 18-22 minutes, but I’m sure the first batch was in for almost 30. In fact, I took it out just after 20 minutes and then ended up putting it back in again because they were still a little loose when I tried to remove them from the pan. I was sure, at that point, that there was just far too much milk, and they were never going to cook all the way through.
The second batch baked up more quickly, probably just due to the thinner muffin tin. Amazing how many variables are involved.
I brought a bunch of them in to work this morning, and they disappeared in record time. So they are a much bigger hit than I could possibly have predicted.The trick, as Dave says, is to make sure people aren’t expecting muffins. They are shaped like muffins, they are baked like muffins, but muffins they are not. They are baked oatmeal singles. Breakfast on the go.
I’m thinking cinnamon chips next time. Or peanut butter chips. Or milk chocolate chips. Or finally ordering those cappuccino chips from the King Arthur Flour site I’ve had my eye on but won’t fork over the cash for. Clearly this recipe is destined to become a staple, based on the response.
Baking in BC: Healthy Breakfast Cookies
We were still in BC and my baking urges were not yet satisfied. The mocha cake was delicious but pure dessert, and the banana muffins were delicious but routine, so I found something that was new but not terribly decadent and it had been on my list to try for a while: Healthy Breakfast Cookies.
Of course they’re still cookies, and they still have chocolate chips, and sugar, and butter, all the things that makes cookies into cookies. But they also have wheat germ, and whole wheat flour, and oats, and honey, and I even found a way to lighten them up a bit. And when I bake in Mom’s kitchen, I’m using local eggs and organic flour, so that helps too.
I started by gathering the ingredients.
By the way, I don’t know what’s up with mini chocolate chips in Canada, but even when the package says mini, they are clearly NOT mini. (Maybe their regular chips are ginormous.)
The first thing I did was eliminate half the butter. The recipe called for half a cup, so I used a quarter cup of butter and one eighth of a cup of yogurt.
I was also excited to use the Kitchen Aid mixer again, and this time I took Mom’s advice and used the blade with the scraper on it. First to get mixed together: butter, yogurt, peanut butter, honey, brown sugar, and vanilla.
I added eggs and water.
Everything got nice and smooth.
Then I found a gorgeous set of clear glass bowls, my favorite kind of baking bowls, and used one to whisk together the dry ingredients: flours, oats, wheat germ, salt, cinnamon, and baking soda. I also did a little iPad research on wheat germ to find out just how healthy it is. Folic acid, vitamin E, antioxidants, and I have seen it described as a “powerhouse of nutrients”. It improves metabolism and balances hormones. It has immunity-boosting vitamin B. It helps provide energy & stamina. All that and you can’t even taste it! Remind me to look for more baking recipes with wheat germ.
But back to the dry ingredients in the glorious glass bowl.
I whisked, then slowly added to the butter mixture until everything was well combined. Again, thanks to the Kitchen Aid, a breeze.
I folded in the chocolate chips, with a bonus visit from Juliet, back from her latest excursion.
Once she found out that Mom didn’t have a cookie scoop, she scurried away. Ah well.
I started out making small cookies, but by the end I was getting weary of tray after tray going in & out of the oven, so I started making them bigger. They ALL smelled and looked great though. I baked them for 13 minutes for the small ones, 15 for the big ones.
And just for fun, here’s a shot of Whiffen Spit, with the kids. They spent a lot of time throwing rocks into the water.
I should post some other pictures too, we went whale-watching! Haven’t gone through those yet but I will.
Bottom line on the cookies: big hit. They don’t taste like dessert cookies, they’re hearty, but in a good, flavorful, delicious way and they even traveled to Toronto and were gobbled up there as well. Are they low in fat? Not really. But there’s a lot of good stuff in there and I will definitely be making them again.
Baking in Toronto: Oatmeal Peanut Butter Snack Squares
We started out our vacation in Toronto, and I really felt like what the city was lacking was a giant dough ball. I think that’s what my brother’s house was missing too, as it certainly didn’t have one when I got there. So I set out to remedy that with the very delicious, previously tested in America, Oatmeal Peanut Butter Snack Squares.
It all started innocently enough with some simple Canadian ingredients.
What I forgot to mention before I picked up all the ingredients and tempted everyone with visions of peanut butter snacks and giant dough balls was that I’d need a stand mixer, or a hand mixer, or anything else that rhymes like a band mixer or a gland mixer. Linus, my intrepid sister-in-law, cursed me when she found out. She does indeed have a stand mixer, but she got it decades ago as a gift and it’s some kind of weird ancient blender/stand mixer combo that lives in the dark recesses of a cupboard and has many confusing parts that are never assembled. CURSE YOU! she said as she spent 20 minutes digging it out and doing her best to remember how it went together.
Then we had to figure out why the hell the beaters were supposed to go in on the same side. The illustration on the machine itself didn’t help at all.
And finally, we had something.
It was weird, but it did the job. First things first, I put in the peanut butter and and brown sugar. I had to make do with Kraft instead of Skippy, but Kraft really is my earliest childhood peanut butter memory, so it was nicely nostalgic.
After beating, I added the vanilla and beat some more.
In went the flour, oats, baking soda, and salt. It got crumbly and clumpy, as warned.
Then I threw in the chocolate chips, and made the giant dough ball. Here it is again.
Next task was baking it, which was extra fun because of all the French on the Canadian oven.
Fortunately, I grew up in Canada, and am comfortable with bilingual appliances. It came out great.
Once cooled, they were happily devoured by Canadians and Americans alike. The mixing contraption was taken apart and sent back to the cupboard, where it will come out the next time one of Linus’ annoying in-laws tries to bake in her kitchen again. Could be me!