Baking with B: Double Trouble Chocolate Chip Cookies

Posted on April 6, 2015 by B

Remember how Lucy’s cake was “chocolate chocolate”? Well, these cookies are like her cake’s little brothers- all cakey, and gooey and sprinkled throughout with melt-in-your-mouth-chocolatey-chip-goodness.

Why are they double the trouble, you ask? Because they disappear from your kitchen in double the amount of time of any cookie I have ever made, ever. That’s why after I popped them out of the oven, I grabbed a stack of cookies and a glass of milk and high-tailed it out of there. They may not even make it off of the cooling rack. Seriously. I barely had time to take this picture.

Double Trouble Chocolate Chip Cookies

1 c. butter

¾ c. brown sugar

¾ c. granulated sugar

2 eggs

1 tsp vanilla

2 ¼ c. all-purpose flour

1/3 c. cocoa

1 tsp. baking soda

2 c. chocolate chips

In large bowl, cream butter with both sugars until light and fluffy. Beat in eggs one at a time. Add vanilla. In smaller bowl, sift flour with cocoa and baking soda. Stir together well. Stir flour mixture into butter mixture until blended. Stir in chocolate chips. Drop batter by teaspoons onto greased and lightly floured or parchment paper-lined cookie sheets. Bake in preheated 375 oven 8-10 minutes. Cool on racks.

Happy baking!

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Chocolate Chip Cookies

Posted on March 23, 2015 by B

I am notorious for making batches upon batches of these and then giving them away because I can’t stand to have all of these tasty cookies in my house just waiting to be eaten. I used to make them for parties and have enough left over for goody bags I would shove into my guests’ protesting hands. Christmastime inevitably involves giving away tins of these dipped in chocolate, or covered in almonds, or peppered with peanut butter chips. They’ve been used in care packages, at art shows, as housewarming presents and as going-away presents. It’s because they’re simply the best chocolate chip cookie ever, and I will seriously fight you on that. But my mouth will be full of cookies. Just saying.

Chocolate Chip Cookies (makes 30-34 cookies)

1 1/8 c. flour

1/4 tsp. baking soda

1/2 tsp. salt

1/2 c. butter

1/4 c. brown sugar, plus some for garnish

1/2 c. white sugar

1 egg, beaten

1 tsp. vanilla

½ c. chopped walnuts (optional)

1 c. semisweet chocolate chips

In a medium-sized bowl, cream together butter and sugars. Add vanilla and egg. Beat until creamy. In a separate bowl, sift flour, baking soda and salt. Add into wet ingredients. Fold in chocolate chips. Roll into teaspoon-sized dollops on a greased baking sheet. Bake your cookies at 350F for approximately 10 minutes, or 20 minutes for crispy cookies.

Happy baking!

KBwB-Flower-50

Baking with B: Banana Cupcakes with Cinnamon Frosting

Posted on March 9, 2015 by B

I normally don’t get weekends off so when I do happen to get two days of vacation in a row (it doesn’t happen often!) I try to cram as much in my schedule as humanly possible. Isn’t it funny that we use our vacation time to get things done?

So when I woke up yesterday morning and realized something had to be done with the rapidly ripening bananas in my fruit basket, I was feeling kind of frustrated and bored with everything. The solution? Whip up something a little extra-special to brighten my mood.

Banana Cupcakes with Cinnamon Frosting (yields 12)

(based loosely on the recipe found here)

1 1/2 c. all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

3/4 c. butter, melted

3 ripe bananas, mashed (for a total of about 1 1/2 c.)

2 large eggs

1 tsp vanilla extract

Preheat your oven to 375F. In a medium bowl, whisk together dry ingredients. Make a well in the bowl and slowly add in wet ingredients one at a time, stirring just until blended. Line a 12-muffin pan with liners. Slowly use a spoon to pour even amounts of butter in each muffin cup. Bake in the middle rack for twenty minutes.

B’s Tip: Wait until the cupcakes are completely cool before frosting, or you can end up making a runny, sticky mess with the icing.

Cinnamon Frosting

(again, loosely based on the recipe found here)

1/2 c. butter, softened

1 1/4 c. icing sugar

1 tsp ground cinnamon

1 tsp cream

Cream together butter and sugar. Add in the cinnamon; stir until completely blended. Add just enough drops of cream until it can be stirred into a smooth consistency.

The cinnamon in this frosting gives it enough of a spicy kick in the pants to cut the sweetness so you can enjoy the subtle yum of the banana cake part underneath. So far I’ve made these babies twice, and there have been no survivors.

Happy baking!

KBwB-Flower-50

Feeling ambitious? I’ve got more cupcake recipes here, and I share my method on how I make them for the masses here.

Baking with B: Butterscotch Brownies with the Boys

Posted on September 17, 2014 by B

I’ll be the first to admit that I’m not really a beer person but when I invited a couple of my dude friends over for some long-awaited catching up a few months back, serving beer seemed like the natural thing to do.

Of course because I had not seen them in a long time some baked goods were requested and although I was tempted to go to my usual standby (I swear I have this recipe memorized), I decided to go with something a little more caramel in flavor and decided to serve these.

Best served when warm, these butterscotch brownies (although some people call them blondies- not sure there’s a difference?) are gooey and chewy and some of my friends and family members even prefer these to traditional chocolate brownies. Who knew?

As to whether or not they go with beer, well the verdict is out. Maybe we drank too much beer to notice. But if you’re in the mood for a gooey treat, these will win. Every time.

Butterscotch Brownies (yields 12)

1/4 c. butter or margarine

1 c. brown sugar, packed

1 egg

1/2 tsp vanilla

3/4 c. all-purpose flour

1 tsp baking powder

1/4 tsp. salt

1/2 c. chopped walnuts (optional)

Melt butter in saucepan and add it to sugar in bowl. Stir. Add egg and vanilla and stir. Measure in flour, baking powder, salt and nuts. Mix well. Spread in greased 8×8 (20 x20 cm) pan. Bake in 350F oven for 30 minutes or until sides show signs of pulling away from the pan.

Icing:

2 tbsp butter/margarine

1/4 c. brown sugar, packed

2 tbsp milk

1 c. icing sugar

Combine first 3 ingredients in saucepan. Bring to boil and simmer 2 minutes. Remove from heat. Cool. Add icing sugar and stir well. Add more icing sugar or milk as needed to make a smooth spreading icing. Frost brownies. Cut into 25 squares.

Guys, I didn’t even ice them this time. They’re that good all by themselves! Honestly, I have some friends and family members say that they prefer these over chocolate brownies. As if!
Chocolate anything is still number one in my heart, but if you’ve never tried these before you gotta make them. Maybe you’ll change your mind!

Happy baking!
B

KBwB-Flower-50

Baking with B: Banana Muffins

Posted on August 18, 2014 by B

I don’t know anyone who doesn’t include these muffins as a staple in their baking repertoire, but if you are one of those who does not, never fear: this is probably one of the simplest recipes ever. Best of all, it’s a great way to use up those overripe bananas that are sitting in your fruit basket. Or banana tree. Or wherever you keep your bananas.

Banana Muffins (yields 12)

1 1/2 c. flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/3 c. butter, melted

3/4 c. sugar

1 egg

3 bananas, mashed (about 1 1/2 c.)

Melt butter gently in a saucepan over medium heat or in a microwave-proof bowl for 30 seconds. Let stand. In a medium-sized bowl, sift together your flour, baking powder, baking soda and salt.

In a separate bowl, mix together butter, sugar, eggs and bananas. Gradually add in flour mixture mixing well. Spoon batter into greased muffin pan, or one lined with muffin cups. Bake for about 20 minutes at 350F until tops are lightly golden. If you are making miniature muffins leave them in for only fifteen.

B’s Tip: It’s true what they say- ripe bananas have the best flavor. My saying for bananas is this: “If they’re not good enough to eat, they’re good enough to bake with.” Okay, I don’t really say that. But it is true. If your banana is covered with waaay too many black spots for your liking, use them to make these muffins. If your bananas are already starting to go but you don’t have time to make muffins, freeze them for up a month. Just remember to let them get until room temperature before mashing them and adding them to your batter. Cold bananas make all that butter you just warmed chilly again which gets you- you guessed it- chunks. No one wants butter chunks in their muffins.

These muffins are best served warm, cold, day or night- anytime! The best part about them is that they’re so versatile. Leave them as is and serve them warm with a lick of butter and a cup of tea. Or why not create your own variation? Add in 1/2 c. of your favorite nuts to the batters before scooping it into the muffin cups. I think walnuts go amazingly with this recipe. Or why not add chocolate chips? (Everyone’s favorite.) A co-worker of mine made these the other day with butterscotch chips and they tasted really good as well.

Happy baking!

KBwB-Flower-50

Baking with B: Shannon’s Strawberry Cake

Posted on March 24, 2014 by B

When I asked Shannon what kind of cake she’d like for her birthday, she said she’d be happy with anything as long as it was “something with fruit and whipped cream”.

I was only to happy to oblige, and came with up with this summery cake. Even though this is probably best served when the first fresh strawberries come out at the end of June, it still tasted like the promise of sunshine and beautiful weather to come wen we ate it back in January.

Of course, maybe I’m biased because I’m a summer baby (hint, hint). But everyone else in the office enjoyed it, which makes me think it’s a treat to be enjoyed year-round, especially if you like desserts that are light and fruity.

Shannon’s Strawberry Cake (serves 6)

generous 3/4 c. flour

1 stick butter or margarine

rounded 1/2 c. sugar

2 large eggs, beaten

1/4 tsp vanilla extract

2 tbsp apricot jam (or preferred flavour)

1 1/2 c. whipped cream

strawberries for garnish

Grease 2 small layer cake pans. In a medium bowl, sift flour. Cream the butter and sugar until very light and fluffy. Gradually beat in the eggs, blended with the vanilla extract, adding a spoonful of flour with the last amount. Carefully fold in the remaining flour.

Divide the mixture between the two cake pans and bake at 350F for 20-25 minutes or until the cakes are golden brown and spring back when lightly pressed. Remove from the oven, leave to cool for a couple of minutes, then turn out onto a wire rack and let cool completely.

B’s Tip: I didn’t have two pans the same size unfortunately, and ended up making one long sheet cake. It was easy enough to cut it in half in order to make the two layers, but it left the cake with a golden crust on just one side, which I opted to cut off. It worked out okay, but not great, ya know? Desperate times call for desperate measures, but in the end, go with the two pans.

While cakes are cooling, whip up the whipped cream. I macerated one strawberry in the whipped cream that gave it a wonderful fresh flavour and a tiny bit of sugar. You’re totally welcome to do whatever.

When cakes are cool, heat up the jam of your choice. (Apricot is my recommendation, as it’s super-subtle and lets the vanilla-y cake flavour shine through, but switch it up and tells me how it goes!) Spread over top bottom layer of cake. Sandwich second cake on top. Cover with whipped cream and sliced strawberry as garnish.

Obviously, strawberries are super delicious and made this cake super yum, but you could substitute for any fresh summer fruit, or maybe change it up with some pineapple rings and a sprinkle of coconut. Or change up the flavour by omitting the vanilla extract in the cake batter, and cream in instead 2 tbsp finely grated orange or lemon rind in with the butter.

Happy baking!

KBwB-Flower-50

Baking with B: Lucy’s Chocolate Chocolate Cake

Posted on March 11, 2014 by B

Somehow (somehow!) I was roped into making a birthday cake for one of the office staff.

Okay. So it wasn’t really that hard to convince me. And when my co-worker Lucy requested that her cake could be anything that was “chocolate chocolate” (that is, chocolate cake with chocolate icing), I was totally game.

And don’t even try to tell me that it should be “double chocolate”. She asked for “chocolate chocolate” and I think I delivered.

Lucy’s Chocolate Chocolate Cake (serves 8)

2 oz./55g semisweet chocolate, chopped

2 tbsp milk

1 1/2 c. all-purpose flour

1 tbsp baking powder

3/4 c. unsalted butter, softened

generous 1/4 c. dark brown sugar

3 eggs, beaten

1 tsp vanilla extract

Filling and Frosting

31/2 oz./100 g semisweet chocolate, chopped

4 tbsp unsalted butter, softened

1 1/2 c. icing sugar

1 tsp vanilla extract

1 tbsp milk

Preheat the oven to 350F. Grease a 9-inch round cake pan and line with parchment paper.

First, take a picture of the chopped chocolate and post it on Instagram just to be a huge tease. When you’re done gloating about how many likes your picture got (you’re welcome), gently heat the chocolate and milk in a saucepan just until melted, without boiling. Remove from heat.

Sift the flour and baking powder together and add the butter, brown sugar, eggs and vanilla extract. Beat well until smooth, then stir in the melted chocolate mixture.

Spoon the batter into pan smooth level. Bake for 50-60 minutes, or until firm to the touch and just beginning to shrink away from the sides of the pan.

Let cool in the pan for 10 minutes, then turn out onto wire racks to finish cooling. When cold, carefully slice the cake horizontally into 2 layers.

B’s Tip: For the love of all that is good, please test all your willpower and do not try to cut the cake before it has cooled! I learned that the hard way- my first round of this cake got totally smooshed.

For the filling and frosting, melt the chocolate with the butter in a small pan over low heat. Remove from the heat and stir in the confectioner’s sugar, vanilla extract, and milk, then beat well until smooth.

Sandwich the cake layers together with half the chocolate mixture, then spread the remainder on top of the cake, swirling with a spatula. Sprinkle with leftover grated chocolate, if desired.

I substituted milk with cream with no difficulties (so sue me, I was all out!) and instead of a layered option I used the extra icing to frosting the sides of the cake as well. The result? A rich, chocolatey cake with a dense, moist texture. It keeps in the fridge wonderfully if you’re making it ahead of time- just remember to cover with tin foil and let rest at room temperature a few minutes before serving.

Lucy said that it was everything she wanted and the rest of the office seemed pleased as punch, too. Considering my first stab at this recipe turned out a disaster, I was pretty happy with the results too. I’m definitely not waiting until Lucy’s next birthday to try this cake again!

Happy baking!

KBwB-Flower-50

How Do You Cope with Stress?

Posted on March 8, 2014 by B

Lately it seems like every little thing under the sun has the capacity to stress me out. I call this feeling “the octopus” because once you start feeling anxious about one thing, those tentacles of anxiety reach out and grab anything else orbiting around your mind. Suddenly, one minor issue has turned into several and you’re no longer sure which one originally caused the churning feeling in your stomach.

In situations such as these, I have a favorite stress reliever that I usually turn to. Some of my more stressful moments have manifested themselves into these creations below. Can you guess what I like to do when I’m stressed out?

It may not be so good for the waistline, but I’ve found it to be a (relatively) healthy and productive way of dealing with my workload. The satisfaction that comes with creation is surprisingly soothing!

How do you cope with all of your stress?

KBwB-Flower-50

When I’m not eating my own body weight in cookies, you can also find me dealing with my stress by tuning out with a good book. Read about more of my selections here or follow me on Goodreads so you can creep my virtual bookshelves. Interested in my favourite stress relief method? Choose your poison here.

Baking with B: Chocolate Brownies

Posted on February 14, 2014 by B

Happy Valentine’s Day to all my readers!

Hey. I love you guys all so much. Thank you for supporting my blog. I’m rewarding you today because it’s a) Valentine’s Day (duh); and b) because it’s coincidentally Friday, which means that this is kind of like the solar eclipse of holidays.

Chocolate Brownies (yields 12)

1/4 c. cocoa powder

1/3 c. butter

1 c. sugar

3/4 c. flour

2 eggs

pinch of salt

In a small saucepan add together cocoa and butter. Begin to melt butter at a low temperature, stirring every so often to combine the melting butter with the cocoa powder. Meanwhile, in a mixing bowl add eggs, sugar, flour and salt. Don’t mix yet! When the butter and cocoa is melted, pour over ingredients into mixing bowl. Stir just enough to combine everything without any lumps, then pour batter into a 9×9-inch into the middle comes out clean. Let cool in pan before cutting into squares.

B’s Tip: I know it’s tempting, but wait until the brownies are completely cool before cutting them! If they’re too hot, the batter will have not set and you’ll end up with a gooey mess that will be delicious, but it won’t be a brownie.

This brownie has a cake-like texture and a chocolatey flavour that isn’t too overhwelming, so it’s perfect for add-ins. You may want to try adding some nuts to the batter, or just smearing with your favourite frosting. Delicious!

Happy baking!

KBwB-Flower-50

Chocolate not your thing? No worries. I’ve got a butterscotch version here. Follow a vegan diet? I’ve got you covered too.

Keeping Busy With B

Category Archives: Baking with B

Baking with B: Double Trouble Chocolate Chip Cookies

Baking with B: Chocolate Chip Cookies

Baking with B: Banana Cupcakes with Cinnamon Frosting

Baking with B: Butterscotch Brownies with the Boys

Baking with B: Banana Muffins

Baking with B: Shannon’s Strawberry Cake

Baking with B: Lucy’s Chocolate Chocolate Cake

How Do You Cope with Stress?

Baking with B: Chocolate Brownies