Sunday, September 8, 2013

Improved Chocolate Chunk Cookies

Today, I made a small tweak to my Chocolate Chunk Cookie recipe. It is such a small change, but I really feel that it takes the cookie to the next level of yumminess. The flavor of the cookie hasn’t changed, but there is just a little more substance around the chocolate pieces. My husband and daughter couldn't stop eating them.


2 ¼ cups  + 2 tbsp all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup Fleischmann’s Unsalted Margarine sticks
1 cup dark brown sugar, packed
½ cup granulated sugar
2 tsp vanilla extract
2 large eggs
12 oz. (4 3 oz. bars) Dark Chocolate Dream cut into chunks

·      Preheat oven to 375 F
·      Break up the chocolate bars into their scored pieces and then cut each triangle into 3-4 pieces depending on the size you want.
·      Combine the flour, baking soda, and salt in a medium bowl and whisk to thoroughly mix.
·      In a large bowl, beat margarine, brown sugar, and granulated sugar until creamy.
·      Add the eggs one at a time and add the vanilla extract.
·      Gradually add in the flour mixture. Scrape the sides as needed.
·      Stir in the chocolate pieces.
·      Bake for 10-12 minutes. They should be golden brown.
·      Cool on a wire rack.

Vanilla Cupcakes

I was feeling a little stressed the other afternoon and I just couldn’t focus on anything. So, what can make a girl feel better? Vanilla cupcakes with colored sprinkles! I’ve been playing around with a yellow cake recipe. Some of the recipes that I’ve come across lately ended up being too dense, almost a pound cake, but not or too eggy tasting.  I think I’ve found the perfect balance of flavor and texture.


3 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 cups sour rice milk (divided)*
½ cup canola oil
2 tsp vanilla
2 eggs

·      Preheat the oven to 375°F
·      In a large mixing bowl, combine and whisk flour, sugar, baking powder, baking soda, and salt.
·      In a 2 cup liquid measuring cup (or a small mixing bowl) combine and whisk 1 cup sour rice milk, oil, vanilla, and eggs.
·      Make a well in the flour mixture.
·      Pour mix the milk mixture into the flour mixture, mix.
·      Bring the 1 cup rice milk to a boil (1-2 minutes in the microwave).
·      With the mixer going, VERY slowly pour the hot rice milk into the cake batter.
·      Beat on high for 1 minute to incorporate some air into the batter.
·      Pour into 2 lined standard sized cupcake pans.
TIP: Lightly spritz the cupcake liners and tin with non-dairy cooking spray. It will help when you go to remove the liners from the cupcakes.
·      For cupcakes: Bake 20-25 minutes. Mini-cupcakes: Bake 15-20 minutes.**
·      Cool completely on a wire rack.
·      Frost.
·      Eat!

*Sour Milk: Place 1 tbsp lemon juice in the measuring cup and then add milk until you reach the 1cup mark.

** For 2 9inch cake pans: Bake for 25-30 minutes

Vanilla Frosting

2 sticks Fleischmann’s Unsalted Margarine sticks
4-5 cups confectioners’ sugar
1 tbsp vanilla extract
1-3 tbsp rice milk

·      Combine margarine, margarine, and vanilla extract in a large mixing bowl.
·      Add rice milk 1 tbsp at a time until you reach the desired consistency. If you stick an offset spatula in the frosting it should lean slightly to the side.
·      Frost cupcakes.