Brown Butter Cinnamon Crinkle Cookies | My Baking

Recipe: Brown Butter Cinnamon Crinkle Cookies
Difficulty: 3/5

Recently, my friend showed me this recipe for these cookies on the website Cookies and Cups. They looked absolutely delicious and after sharing the recipe onto this blog, I knew I had to try them out.

Therefore, I tried making these cookies and I was extremely happy with the outcome.

The process of making the cookies wasn't that difficult. It was my first time trying to make cookies that weren't chocolate chip cookies, just goes to show how new I am at this baking thing.

I really enjoyed making these, with my sister, although it was quit frustrating when some of the cookies crumbled straight away.

Waiting for cookies to bake in the oven

When allowing the cookies to bake, I let them stay in the oven for around 15 minutes, because I didn't want them to be too hard and I liked how it was soft in the middle.

The cookies are ready and I sprinkled some more icing sugar over them to get the sweeter. :)

These are absolutely delicious and I definitely recommend everyone to try this recipe out when they have some spare time! It is completely worth it! 

Taste Rating

American Style Chocolate Chip Cookies | Recipe

My friends recently got me hooked on the idea of baking cookies and I've always loved American style cookies but couldn't figure out how to make them taste like the real thing. Until I found this recipe...

When I made this we were out of milk chocolate chips so I had to use white chocolate chips instead but it still turned out really well. I added a few milk chocolate sprinkles onto the top of some of the cookies at the end as well to make them look more interesting.

Before you start preheat the oven to 150 degrees Celsius (or 300 degrees Fahrenheit).

Ingredients

• 1 cup of unsalted butter, melted and then cooled to room temperature
• 1 cup of packed light brown sugar
• 1/2 cup of granulated (I used raw sugar as I didn't have any granulated sugar and it added a deeper taste to the cookies)
• 2 1/2 cups of all-purpose flour
• 1 1/2 teaspoons of kosher salt or 3/4 teaspoon of fine sea salt
• 3/4 teaspoon of baking soda
• 2 large eggs
• 2 teaspoons of vanilla extract (do not add too much or else it will be overpowering and will not taste as nice)
• 2 cups of semisweet, bittersweet or white chocolate chips (I actually ended up only using 1 1/2 cups of white chocolate chips as I decided that there were too many but this is up to you)

Method

First of all whisk all the sugar in a large bowl and make sure that there are no big chunks in the mixture. Now add the melted butter and whisk vigorously for about one minute, or until the mixture forms one large mass and moves away from the sides of the bowl.

Let the sugar-butter mixture sit for about 5 minutes while you measure out the remaining ingredients. This will let the sugar dissolve into the butter, which will result in the cookies tasting like toffee.

Whisk the flour, salt, and baking soda in a medium bowl and then set aside.

Whisk one egg into the sugar and butter and stir until it's fully mixed in. Scrape the sides of the bowl with a spatula so that all the mixture is in the middle of the bowl.

Now whisk the second egg and the vanilla in and scrape the sides of the bowl again.

Add the dry ingredients to the wet and stir with the spatula to combine. Finally stir in the chocolate chips.

Scoop the dough out onto a tray in small, equal portions and top with flaky sea salt. Make sure the cookies are placed quite far apart because when they are in the oven they will spread and if they are too close to each other they will end up joining together. 

You may also want to top with a few milk chocolate sprinkles if you used white chocolate chips to add some more flavour.

Bake for 16 to 20 minutes or until the edges are set and the whole cookie is a light golden brown colour. 

Let cool for five minutes and then move to a wire rack to cool completely. These taste amazing warm so eat them quickly after they come after the oven (don't burn yourself though). 

Store in a plastic container.

Source: Bakery-Style Chocolate Chip Cookies

Best Chocolate Mug Cake Ever! | Recipe

Recently I have become really obsessed with making mug cakes.

This is one of my favourite recipes that I have
found. This recipe is especially great because it only takes two minutes and makes enough for two.

Source: Chocolate Mug Cake

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup cocoa powder
• big pinch of salt
• 1/4 cup milk
• 1/4 cup butter, melted
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• heaping 1/4 cup semi-sweet chocolate chips, plus a few more for sprinkling on top

Method

In a small mixing bowl, mix together the flour, sugar, cocoa powder, and salt. Add the milk, butter, eggs, and vanilla. Stir well to incorporate. Fold in chocolate chips. Divide batter between two microwave-safe cups and then sprinkle the tops with a few more chocolate chips. Microwave both cups at the same time on high for two minutes. The cake will rise up above the cup rim, and then settle back down as it cool. Microwave strength varies, so adjust accordingly. The cake should be cooked, but very moist, and a bit gooey in the middle. Allow cakes to cool for about fifteen minutes prior to eating.

These taste best if you eat within a few hours of cooking them. As they cool, the chocolate will harden, so the cakes will be less gooey. They still taste excellent but they are even better when warm and gooey.

Chocolate Pudding Explosion | My Baking

Recipe: Hasty Chocolate Pudding
Difficulty: 1/5

So this morning I was home alone and so I decided to make chocolate pudding for breakfast (weird I know, but there you go). I wanted something really quick and easy so I searched up quick and easy chocolate puddings. I came across a recipe that took 5-7 minutes in the microwave and decided to try that one.

I have tried something like this before so I expected it to work quite well but was a little bit scared that it would explode (because I am not the most responsible person you will ever meet...). Last year in Spanish we had made a similar recipe and it had in fact exploded!

While it was in the microwave I made sure to keep checking that it hadn't exploded. For the first two minutes that is...

Then when it was almost done I went to my room to grab something and sure enough when I got back it had exploded and was all over the microwave. Just my luck!

My chocolate pudding explosion

If you are an experienced and responsible baker then I would recommend this recipe (it tasted really good) but if you are a beginner (or me) get someone to help you so you can be sure it doesn't go everywhere.

This is what it should look like according to the website

Taste Rating

Brown Butter Cinnamon Crinkle Cookies | Recipe

Hi everyone!

My friends and I have had a minor (major) obsession with baking cookies recently and I came across this recipe one of my friends sent me and I knew it was something I had to try out when I got the chance. 

If I do try them out, which will hopefully be soon, I will be sure to tell you my experience because these are definitely cookies that by the looks of them will be delicious! 

For now here is the recipe for these cookies.

Source: Quick Shop & Prep 5 Ingredient Baking by Jennifer McHenry + Cookies and Cups

Serves: 36 Cookies

Ingredients

• 10 tablespoons butter, sliced
• 2 1/2 cups of all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla 
• 1/2 cup powdered sugar

Method

Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.

Whisk together the flour, baking powder, cinnamon and salt. Set aside

Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.

Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour

Preheat the oven to 350°F.

Line a baking sheet with a silicone mat or parchment paper. Set aside.

Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.

Bake for 10-12 minutes or until the cookies are set.

Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.

Ice Cream and Cake | Recipe

Double Chocolate Ice Cream

Prep time: 20 mins + 4 hours freezing

Makes: 2.5 litres

Ingredients

• 1 cup Chocolate Ganache
• 1 cup chocolate chips
• Chocolate shavings
 or Chocolate Ganache, to serve
• 3 eggs 
• 10 tbsp caster sugar, divided in half
• 2 tbsp boiling water
• 2 cups cream, chilled

Method

Line two 30cm loaf tins or a 2.5 litre container with baking paper.

To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside. 

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight. 

In a third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do, add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

Swirl Chocolate Ganache and chocolate chips through the Ice Cream Base. Pour into the prepared loaf tins or container and freeze for at least 4 hours, or preferably overnight, until set. If freezing for longer, cover to prevent freezer burn or flavour taint. To serve, lift out of the tin or container, cut into slices, sprinkle with chocolate shavings or drizzle with Chocolate Ganache.

Annabel Langbein - double chocolate ice cream

Chocolate Cake

Prep Time: 5 mins

Cook Time: 1 hour

Makes: 1 big cake

Ingredients

• 3 cups self-raising flour
• 2 cups sugar
• 1½ tsp vanilla extract
• ¾ cup cocoa powder 
• 2 tsp baking soda, sifted 
• 200g butter, softened
• 1 cup milk or unsweetened yoghurt
• 3 large eggs
• 1 cup boiling hot coffee
• 1 recipe Chocolate Ganache 
• Fresh raspberries 

Method

Preheat oven to 160°C fanbake. Grease a 30cm-diameter springform cake tin and line the base with baking paper.

Place all ingredients except Chocolate Ganache and raspberries in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.

When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.

Annabel Langbein - the ultimate chocolate cake