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Posts Tagged ‘Chocolate Chips’

Barbara’s Bakery Snackimals Chocolate Chip Animal Cookies 2.125Ounce Bags Pack of 18

Oct 28, 2011 Bakery Cookies

51bZBxvN%2B7L. SL75 Barbaras Bakery Snackimals Chocolate Chip Animal Cookies 2.125Ounce Bags Pack of 18

Snackimals™ – Chocolate Chip (Made with Organic Grains) Crunchy, animal-shaped cookies made with organic wheat flour and real chocolate chips.….more info

Tags: 2.125Ounce, Animal, Animal Cookies, Bakery, Barbara's, Chip, Chocolate, Chocolate Chip, Chocolate Chips, Chocolate Cookies, Cookies, Cookies Best Sellers, Organic Grains, Organic Wheat Flour, Real Chocolate, Shaped Cookies, Snackimals

Bread, crumb bar and cookies

Jul 16, 2011 Cupcakes Bakery

I’ve had a busy baking week! I baked some banana-blackberry-chocolate chip bread last week. I used this recipe by Joy the Baker, replacing the cranberries with a cup of blackberries and added in 1/2 a cup of chocolate chips, because really, why not! The bread came out great. Everybody loved it and had a hard time stopping eating it!

This weekend, I had a beach bbq and brought dessert. I got a bit carried away and made two! In fact, I got so carried away that I didn’t notice the time fly by and showed up late! I baked some raspberry crumb bar from Baked: New Frontiers in Baking. It was really good as well. I should’ve let it cool longer before putting it in the tupperware though, by the time I got to the beach it had lost part of its bar shapped and turned partly into a crumble. People still loved it and asked for more though, so I’m still calling this one a success!

The other dessert I baked for the bbq was lemon cookies, once again, from Joy the Baker. I just love this blog! They were just the right crunchy/crumblyness to contrast the crumb bar turned crumble. The lemon flavour was light and perfect for a warm summer day in the sun.

Cheers

Tags: banana, Beach Bbq, Blackberries, Blackberry, Bread Crumb, Cheers, Chocolate Bread, Chocolate Chip Bread, Chocolate Chips, Cranberries, Day In The Sun, Dessert, Flavour, Fly, Hard Time, Lemon Cookies, New Frontiers, Raspberry, Time Fly, Tupperware

Love and Peanut Butter Chocolate Luvah Cake

Feb 15, 2011 General

I have been calling in all my favors.

Chances are, if you know me, you’ve done me a favor lately, whether you owe me one or not.

I need to thank those who wrote me letters of reference, featured my blog in the newspaper, invited us for dinner, helped edit my pictures, gave me advice, gave me pictures, listened to me complain, held my crying baby, gave my baby gifts (even from London), entertained my crazy kid, helped me do my work, and forgave me for my flakiness.

Oh, and thank you to the person who let me borrow 24 ramekins on a moment’s notice so I could make chocolate molten lava cakes with my culinary class.

Thank you, dear readers and commenters and people who have been so complimentary. You have helped keep up my spirits in this stressful time.

Special thanks to chocolate lava cakes that keep giving me reasons to show up and run nightly, and scales that never lie.

But the person I need to thank the most, our resident artist:

My love. I didn’t give you any credit in that article, and I’m feeling pretty silly for it. You’re the one who makes the magic happen. You are the glue that holds this crazy together.

I never make thank you cards, but sometimes I make thank you treats.

Peanut Butter Chocolate Luvah (Lava) Cake (serves 4)

(print this)

Confession: this is the easiest and fastest cake to make. Ever. I’ve made 5 chocolate lava cake recipes in the last two weeks and this lava cake base is my favorite for its ease and flavor. Some of my students found it to be too much chocolate while others were happily scraping their plates. Predictably, there were some students who preferred Hershey’s milk chocolate to Green and Black’s dark chocolate during our chocolate tasting lesson. Leave out the peanut butter if you like. Other add-ins we tried with my class were nutella, crushed oreo cookies and bananas. Experimenting is just a good excuse to make more.

5 oz dark or semisweet chocolate (semisweet chocolate chips do work here)
1/4 lb unsalted butter
3/4 Cup sugar
1/4 Cup flour
3 eggs
4 teaspoons peanut butter

Preheat the oven to 400 degrees. Butter 4 4oz ramekins (the whole inside, not just the bottom). Don’t be shy with the butter. Chop the chocolate into small pieces and put into a microwave safe bowl with the butter. Microwave for 1 minute, stirring after thirty seconds. After 1 minute stir and make sure it is completely melted. Microwave in 20 second intervals if it is not.
In a separate medium bowl, with a wooden spoon mix the sugar, flour and eggs until completely combined.
Add the chocolate mixture slowly into the eggs while stirring until one uniform color.
Put about 1/4 C of the batter into each of the ramekins. Place a teaspoon of peanut butter into each ramekin on top of the batter. Cover with more batter until about 3/4 way full.
Bake the cakes for 10-15 minutes. The time will depend on the actual heat of your oven and the thickness of the ramekin walls. I check often and remove them just when the sides look softly set, the top looks dry and beginning to crack, but it still jiggles in the middle just a little. If you overcook it you will have just a very moist chocolate-y cake (which is good, too). Mine took 13 minutes and two of the ramekins were perfect while the other ones (with thinner walls) were slightly over done.
Softly pull the sides of the cake away from the walls of the ramekins with a knife or spoon, and invert onto a plate. You can also eat it straight from the ramekin. Dust with powdered sugar or garnish with a strawberry if desired. Serve immediately with ice cream, milk, or something to balance the extreme chocolate goodness.

Ok, one more. For the fans.