Wednesday, March 2, 2016

Brownie Chunk Chocolate Chip Cookies

Leftover brownies. Sounds like an impossible concept, right? How on earth could anyone ever have leftover brownies?

Before you think I'm too crazy, I didn't actually have leftover brownies. I made a 9 x 13 pan of brownies for me and Austin last week, and after 24 hours, there were 2 brownies left. 

Technically, I guess that means we had leftover brownies. But with only 2 people eating 80% of a 9 x 13 pan of brownies in less than a day, I'm not sure if I'd count that as "leftovers."

When I saw a recipe for brownie chunk chocolate chip cookies on Pinterest, I knew I had to try it out with our two "leftover" brownies. 

Man, am I glad I did!! These are INSANE. They're the perfect combination of brownies and cookies. 

Since I'm pretty sure leftover brownies are a myth, you might have to actually make the brownies to go with the cookies. But it's worth it. Totally worth it. Recipe adapted from Two Peas and Their Pod.

Brownie Chunk Chocolate Chip Cookies

Yields: 24 cookies

1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup chocolate chips
3/4 cup brownie chunks

1. Preheat oven to 350 degrees fahrenheit. Line a cookie sheet with parchment or a silpat.

2. Combine flour, baking soda & powder, and salt. Set aside.

3. Cream together butter and sugars until light and fluffy. Add the egg and vanilla and beat until smooth. Add the dry ingredients and stir until combined. Add the chocolate chips and brownie chunks and stir until combined.

4. Scoop using a spoon or cookie scoop onto the baking sheet. Bake 9-11 minutes, or until the edges are golden. Let the cookies cool on the cookie sheet for 2-3 minutes before removing them to a cooling rack.

5. Store in an airtight container for up to a week.

Saturday, January 30, 2016

Lemon Buttermilk Sheet Cake

I'm not a big lemon person. 

That being said, I always try to have a bowl of citrus on my table. It's great for making drinks, squeezing fresh juice on anything, and it brings some great color into the kitchen. 

Last week, a coworker of mine brought me some lemons. What do you do when life a coworker hands you lemons?

You make cake. 

This cake is made with two of my favorite ingredients as of late: buttermilk and cake flour. The buttermilk keeps the cake moist, and the cake flour keeps the cake light and fluffy. 

I baked this cake in a cookie sheet so it would feed a large crowd, but you can cook it in a 9x13 if you want it to be thicker. 

Lemon Buttermilk Sheet Cake

Yields: 24-30 servings (fewer servings if you make it in a 9x13)

2 1/2 cups cake flour (or 2 1/4 cups all purpose flour + 5 tbsp cornstarch)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1/4 cup lemon juice
1 tsp vanilla
12 tbsp butter (1 1/2 sticks) 
1 1/2 cup sugar
3 eggs + 1 egg yolk
1 tbsp lemon zest

3 cups powdered sugar
3 tbsp lemon juice
2 tbsp buttermilk
1/4 cup sugar
  1. Preheat oven to 325 degrees fahrenheit. Grease and flour a cookie sheet. 
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt. 
  3. In a small bowl or measuring cup, combine buttermilk, lemon juice, and vanilla. 
  4. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs and yolk one at a time, then add the lemon zest. 
  5. Add the dry ingredients, alternating with the wet ingredients, to the butter mixture. Mix until incorporated, about 30 seconds. Pour into the prepared pan and bake for 15-22 minutes, until set. 
  6. Mix together the powdered sugar, lemon juice, and buttermilk to make the glaze (it will be thick). Pour on the hot cake and spread it on the cake. Immediately sprinkle the sugar on top of the glaze. Slice with a plastic spatula or knife and enjoy!