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.

Ingredients

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.

Cupcakes

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.