Sweet Potato Chocolate Chip Cookies
Makes about 24 good sized cookies.
1/2 cup (1 stick) Softened Unsalted Butter
1 large Egg
1/2 cup Pure Maple Syrup
1/2 Cup Brown Sugar
1 Tbs Vanilla Extract or Vanilla Bean Paste
2 cups Unbleached All Purpose Flour -or-
2 cups Pastry Flour (or 1 cup of each)
(I used 100% pastry flour and ended up with a cookie with a very delicate, cakey crumb. All purpose flour has more Gluten so cookies will have a slightly chewier texture. To read more: Pastry vs. All Purpose flour)
1/4 tsp Salt
1/2 tsp Baking Soda
1 Tsp Pumpkin Pie Spice, or Cinnamon
1 Cup Mashed Sweet Potatoes
I baked 2 large sweet potatoes at 400˚F for one hour, until soft. Let them cool a bit and the skin peels right off. You can also buy canned Organic Sweet Potatoes, just make sure the only ingredient in the can is Sweet Potato.
12 oz. High Quality Semi-Sweet Chocolate Chips
Optional: Powdered Sugar for dusting
1. Combine Butter, Egg, Maple Syrup, Brown Sugar, Vanilla, in medium bowl. I mixed the ingredients with a spatula, you can also mix with electric mixer until well blended.
2. In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.
3. Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined.
4. Stir in Sweet Potatoes and Chocolate Chips.
5. Preheat oven to 350˚F, lightly grease baking sheets.
6. Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.
7. Bake for about 15 minutes, until cooked thorough and tops of cookies are golden. (At 10,000 feet in Telluride these cookies took quite a bit longer to cook through, about 19-20 minutes. Use your judgement and taste preference to determine baking time.)
8. Let cool about 5 minutes and place on cooling racks.
9. Dust with powdered sugar.
(via:family fresh cooking)
Cheesecake Swirl Brownies
from Classic Stars Desserts by Emily Luchetti
5 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
7 ounces (14 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar, divided
5 large eggs
3/4 cup all-purpose flour
pinch of kosher salt
1 1/4 pounds cream cheese, room temperature
1 teaspoon vanilla extract
Preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan.
Melt the chocolates together in a double boiler. Whisk until smooth and let cool until warm.
Combine the butter and 1 1/4 cups of the sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 30 seconds. Add 3 of the eggs, one at a time, mixign well after each addition. Reduce the speed to low, add the melted chocolate, and mix until smooth. Mix in the flour and salt. Measure out about 1 cup of the chocolate batter and set aside. Spread the remaining batter in the prepared pan.
Combine the cream cheese and the remaining 3/4 cup sugar in a clean mixer bowl and beat on medium speed until smooth. Add the remaining 2 eggs and the vanilla and again beat until smooth. Spread the cream cheese mixture in an even layer over the chocolate batter. Scatter spoonfuls of the reserved chocolate batter over the cream cheese layer. With a knife, swirl the chocolate batter into the cream cheese layer to create a marbled effect.
Bake until a toothpick inserted into the center comes out with a moist crumb, about 50 minutes. Let cool for at least 30 minutes. Cut into 24 squares.
Note: when I made the chocolate batter, it was too thick to swirl through the cheesecake layer, so I placed the reserved batter in the microwave for a few seconds at a time until the chocolate batter was more of a pourable consistency. This made it easier to make the chocolate swirls.
Spiced Pumpkin Hot Cocoa with Maple Whipped Cream
Makes 2 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.)
For the hot cocoa:
3 cups milk
1/2 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons Dutch process cocoa
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons maple syrup
For the maple whipped cream:
1/4 cup heavy cream
2 teaspoons maple syrup
any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar
In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide among two mugs.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream with the maple syrup until it forms soft peaks.
Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.
(via:eggs on a sunday)
Apple Banana Cake
2 large, very ripe bananas
1/2 cup sugar
1/4 cup honey
1 3/4 cups all purpose flour
1 tbsp baking powder
1 teaspoon cinnamon
1/4 tsp nutmeg
Pinch of salt
3 large Golden Delicious apples, sliced (1/8th of an inch)
Additional honey, for drizzling
Arrange the sliced apples on a baking sheet and drizzle honey over them. Bake at 400 degrees for 10-15 minutes, or until apples are moist and tender. Remove the apples from the oven and lower its heat to 350 degrees.
In a large bowl, mash bananas and sugar until combined and creamy. Add the honey and eggs and continue to beat until well combined. Add the flour, baking powder, salt, cinnamon, and nutmeg, and mix until combined.
Grease an 8″ round cake pan, and arrange one layer of apple slices on the bottom of the pan (use a little less than half the apples). Pour the banana batter into the pan, and arrange a second layer of apples on the top, in an overlapping pattern. Bake the cake in a preheated 350°F oven for one hour and ten minutes.
(via:the taste space)
Recipes. Mostly cupcakes.
Disclaimer: Not all of these recipes are mine. In fact, hardly any of them are mine. I use this blog to keep all the awesome recipes I find online in one place. If you are a food blogger and want me to feature any of your recipes email me at kvknowsherfun AT gmail DOT com.
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