chocolate – Page 20 – The Pajama Chef

You Get the Best of Both Worlds: Pillow Cookies!

October 4, 2010December 11, 2015 Sarah

The eternal question: brownies or cookies? Both are delicious in their own ways. I love the fudgy, chewy, richness of a good brownie. However… I also am completely addicted to the scent of cookies baking in the oven and that crisp, first bite into a perfectly baked cookie. Sometimes, it’s really hard to choose between the two, like at a party or something. You can either be that person who goes for them both or you can pick just one and be somewhat miserable because you’re still thinking about that poor, abandoned sweet just sitting on the dessert table. It’s a sad place to be, I know. If you share the same conundrum as me, then this recipe is for you.

Picture a cookie the size of your hand. Chocolate chip. Crispy, yet soft.

You take the first bite… tasty, yet pretty standard for a chocolate chip cookie.

Another bite. Wait, what is that? Is that what I think it is? A brownie? No, it can’t be. This is a cookie! What’s going on here?!?!

That, my friends, is a pillow cookie.

A luscious, soft brownie enveloped by a crunchy cookie.

Pillow Cookies... so you don't have to choose between cookies and brownies! #genius — look at that!

Believe you me, this recipe is just as amazing as it sounds… and it’s quite easy too. What better way to start a Monday morning than with a cookie recipe like this? Before I get to the good stuff though, I must ask, on an unrelated note…

Is it bad that when I hear the phrase “the best of both worlds,” I now immediately think of Miley Cyrus and Hannah Montana? Help me, please.

Pillow Cookies

Servings: 10
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from Bakerella

Ingredients:

1 package brownie mix
1 cup butter, softened
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
12 oz. chocolate chunks

Directions:

Make brownies according to package directions. I use Betty Crocker Hershey’s Triple Chunk brownie mix, though any brownies will do. [Bonus points if you make ’em homemade! I love these though.]

brownie mix in a box — my favorite brownie mix ever!

Let cool, then cut into 10 1-inch squares. What you do with the rest of those brownies is none of my business, but I’m sure you’ll find a good use for them… 🙂

Meanwhile, start making that cookie dough! Yum!

Beat butter in the bowl of stand mixer until light and creamy. Add in brown sugar and mix until smooth. Then, add egg, yolk, and vanilla and mix that up too.

In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl in gradual 1/3 cup increments, beating to combine along the way. Fold in chocolate chunks, then cover and chill in the refrigerator for at least one hour.

Waiting is hard, I know, but this will be worth it! This is important because it’s easier to shape the cookies if the dough is cold.

After an hour or so… preheat the oven to 350 degrees and line a large baking sheet with parchment paper.

Then, using a measuring cup, spoon out 1/2 cup of cookie dough and shape into a ball. Yes, you read that right. 1/2 cup dough=1 cookie. Make a well in the middle of the ball like so…

Then press a brownie in that indentation.

And finally, fold the rest of the dough around the brownie.

I found it easiest to prepare 5 cookies at a time on a large baking sheet [15 by 20 inches], and to return the dough to the refrigerator while the first batch baked. Bake for about 15-20 minutes, or until cookies reach desired done-ness. Repeat until all the dough is gone–this should make about 10 large cookies.

Cool cookies on baking pan for about 10 minutes, then transfer to a wire rack.

Eat ASAP.

Pillow Cookies... so you don't have to choose between cookies and brownies! #genius

OH YUM.

Do you prefer cookies or brownies? What’s your favorite recipe?

Breads, Breakfast, Recipes

Rebel Banana Bread

September 28, 2010December 8, 2015 Sarah

Banana bread is a staple in my life. I love bananas and purchase them just about every week. We can go through a whole bunch in a few days if we’re not careful. But sometimes I instruct my husband to not eat them because I have plans for them. Banana bread is also my go-to remedy for eradicating fruit flies, because they inevitably show up when bananas have been chilling on the fridge for a little too long. This doesn’t happen too often, but when it does… ya gotta do what ya gotta do, right?

For much of my life, I’ve been an advocate of sticking with my Grandma’s recipe. It’s a classic banana nut bread, and it is 110% delicious. Sometimes when I’m feeling a little out of sorts and in the mood for some extra sweetness I might add some butterscotch chips. I am normally a follow the rules kinda person but I do have my moments.

On the rare occasion when I am feeling completely over the top, I know I have to be radical and seize the moment. It is rare after all. I was having one of those rebellious days last week, and this banana bread is the result.

This banana bread includes a smattering of chocolate chips and a burst of coconut flavor in every banana-y bite. The recipe is not mine, though I did tweak it a little bit but subbing coconut oil for the regular oil and adding coconut flakes for a little texture and chewiness. It’s great with a cup of cold milk for a bedtime [I just typed “breadtime”–that works too!], or with a mug of hot coffee for breakfast. You should make it really soon–even if you’re not in a rebellious state of mind. I probably will be making it again soon too… I was just informed by my husband that I may not be allowed to go back to a non-chocolate chip banana bread. Uh oh. I may have entered the dark side, and taken you all along for the ride! My sincerest apologies… and to make it up to you… the recipe.

Rebel Banana Bread

Servings: 12
Time: 70 minutes
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from Good (&Cheap) Eats

Ingredients:

2 bananas, mashed
1/2 cup sugar
1/2 cup coconut oil
2 eggs
1/3 cup coconut milk
1 teaspoon vanilla
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup chocolate chips
1/4 cup coconut flakes, unsweetened
cooking spray

Directions:

Grease a 9×5 inch loaf pan with cooking spray. Preheat oven to 350 degrees. In a large bowl, mix bananas, sugar, oil, eggs, coconut milk, and vanilla. In a separate bowl, whisk together flours and baking soda. Gradually fold dry ingredients into wet ingredients, then add coconut flakes and chocolate chips and stir gently to combine. Spoon batter into pan and bake for about 50-60 minutes or until toothpick inserted in the center comes out clean. Use a sheet of aluminum foil to cover bread during baking if it starts to get too dark before it is fully cooked.

How do you like your banana bread? Plain? Or with crazy mixins? Please share!

Breads, Breakfast, Recipes

Buttermilk Chocolate Bread

September 18, 2010September 9, 2015 Sarah

So, this bread should really be renamed “Brownie Bread,” because that’s what it tastes like: a nice gooey, rich, chocolately brownie in bread form. Cakey. Fudgey. Chocolately. This bread is perfect warm out of the oven, with some fruit and yogurt in a bowl for breakfast, or right out of the pan as a late night snack. And… because it’s a bread, and not a pan of brownies, then it certainly must be healthy. A perfectly acceptable breakfast option. Right? Well, considering that chocolate chips kept literally jumping into my mouth as I was mixing this up and that there’s this odd gravitational force constantly pulling me to the kitchen, maybe the health factor is a bit debatable. But I’m not so sure. Regardless, just do yourself a favor and try this bread over the weekend. You probably have most of the ingredients anyway. You won’t regret it. Just trust me.

Buttermilk Chocolate Bread

Servings: 10-12
Time: 70 minutes
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from Lynn’s Kitchen Adventures

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup buttermilk
1 3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chocolate chips
cooking spray

Directions:

Preheat oven to 350 degrees. Grease a 9×5″ loaf pan with cooking spray.

In the bowl of a stand mixer, cream butter and sugar together until soft and fluffy. Add eggs one at a time, mixing well after each addition, then pour in buttermilk and mix on low until fully incorporated.

In a medium bowl, sift together flour, cocoa powder, baking soda, and baking powder. Add in half cup increments to wet ingredients and mix until combined. Do not overmix. Fold in chocolate chips.

Spoon into prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

What’s your favorite dessert for breakfast?

Bars, Desserts, Recipes

The Last Chapter of Dessert Week

August 28, 2010June 4, 2015 Sarah

Finally.

The moment you have all been waiting for…. [drumroll, please!]

The exciting conclusion to dessert week 2K10!!!!

Sheba the kitty — Woohoo! Sheba is so excited, she’s even playing with her new toy. Take it down, Sheebs!

[I just had to throw that in. Isn’t she so cute? This is the only time I think she’s played with that new toy we got her recently. She has a toy that looks like that, but is falling apart and absolute d-i-s-g-u-s-t-i-n-g. It used to have feathers, and was attached to her scratcher. Now she has ripped it off the scratcher, destroyed the feathers that were once attached to it, and bats it around all the time. She also loses it everywhere. We thought we’d get her something new but it isn’t working. This new toy just doesn’t have the charm of the old one. 😦 My husband and I have dubbed the old toy the “dead animal,” because that’s what it looks like. You can decide for yourselves, though!]

Sheba the kitty's favorite toy — What do you think? I think it’s UGLY!

On to something more pleasant. Such as the fact that this probably won’t be the last dessert week of the year because it’s still August [not for long though!] and even though school is starting on Monday [year 2 of 3 of my grad program], I will still love baking and will do it for my own sanity. Hahaha! Take that, classes! 🙂 As a refresher, last week I made an amazing Chocolate Cake and Creamy Lemon Squares. I decided to make these Peanut Butter Fingers as a last-minute replacement for the tasty-but-falling-apart Creamy Lemon Squares for two reasons.

1) You can’t go wrong with peanut butter and chocolate.
2) One fun blog I read is called Peanut Butter Fingers. You should check it out… it’s hilarious! 🙂

Scratch that–3 reasons.

Peanut Butter Fingers | thepajamachef.com — How delicious does this look?

Mmmm… maybe 4 or 5 reasons.

Okay, well, any way you view it… these are delicious and are highly recommended. They aren’t the best thing ever for you but they are oh so good.

Peanut Butter Fingers

Servings: 24
Time: 45 minutes
Print

from Jenn Cooks

Ingredients:

1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup + 1/4 cup creamy peanut butter, divided [I did not use natural peanut butter… but you’re welcome to experiment with that if you’d like! I used regular PB like Jiff or Skippy or the Kroger store brand!]
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup old-fashioned rolled oats
1 cup all-purpose flour
6 ounces chocolate chips
1/2 cup powdered sugar
2-4 tablespoons skim milk
1/4 cup honey-roasted peanuts
cooking spray

Directions:

Preheat oven to 350 degrees. Use cooking spray to grease a 9×13″ pan.

In the bowl of an electric mixer, cream margarine, sugar, and brown sugar until fluffy. Add in the egg, 1/3 cup peanut butter [hint: grease measuring cup with cooking spray first–it will come out a lot easier!], baking soda, and vanilla. Mix until combined. In a separate bowl, mix flour and oats with a wooden spoon and gradually add to the batter in the electric mixer. When combined, use rubber spatula to turn dough into the prepared pan. Use your hands [washed, of course!] to press dough into the bottom of the pan. Lick your fingers if you want, then place pan in the oven and bake for 18 minutes. Not 17 or 19; 18. This. Is. Crucial. [You can also recruit a husband or wife or friend or sister or father or anyone to put the pan in the oven so you can lick your fingers completely, but this is totally optional. Feel free to bribe them with the beater or something, if you can share. ;-)]

Meanwhile, make the glaze. In a medium bowl, whisk together powdered sugar, 1/4 cup peanut butter, and 2 tablespoons milk. Add up to 2 more tablespoons of milk, but don’t make it too runny. You want the consistency to be spreadable but not super liquidy. I added an extra 1 tablespoon milk [total of 3 altogether], and this was good for me.

After those 18 minutes of baking, if the bars are baked almost to perfection [golden brown, yet still slightly under-baked in the center], dump the chocolate chips evenly over the peanut butter base and return to oven to bake for 2-4 minutes, or until peanut butter base looks good to you [base this on your desire: underbaked, crispy, or just right cookie bars].

Then, pour the glaze over top the chocolate goodness and swirl it around with a spatula or icing knife. Top with honey-roasted peanuts for extra peanut flavor and crunch!

And so concludes dessert week 2K10. I think I should plan another soon, k?

Cakes, Desserts, Recipes

Chocolate Cake That Changes Everything

August 23, 2010June 4, 2015 Sarah

I’ve been on a dessert kick lately. I promise though, it’s not my fault. Last week I had to make desserts to take to two separate occasions. And one recipe failed in presentation [due to the lack-of-parchment-paper-incident-of-2010 so I had to make a third, which was so difficult fun!

This is dessert recipe 2 of 3 that I made last week. It is by far my favorite, and chocolate cakes aren’t really my thing.

However, they are my Grandpa’s thing, and I was in charge of making him a chocolate cake with chocolate frosting for his 89th birthday last week. It’s his favorite, and I had to oblige.

This cake changes everything in regard to my feelings about chocolate cake. It’s another Martha winner.

Moist. Rich. Tasty. Sweet, but not too sweet. With a frosting that has a slight tang to it… not sickeningly sweet and great when cold.

My mom said it was one of the best she’d ever had.

It even comes highly recommended by…

Negley is my husband’s new pet dinosaur. He’s a velociraptor, to be precise. Anyways, he came along to the birthday celebration and he wholeheartedly enjoys this cake, so you should too.

Chocolate Cake & Frosting

Servings: 18
Time: 60 minutes + time to cool
Print

by Martha Stewart

Ingredients:

3/4 cup + 1/8 cup unsweetened cocoa powder, divided, plus more for dusting
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons oil [Martha suggests safflower, I used canola]
1 teaspoon vanilla extract
1 1/8 cups powdered sugar
pinch of salt
3 ounces cream cheese, softened
1/4 cup unsalted butter (1/2 stick)
3 ounces fat free sour cream
3 ounces bittersweet chocolate, melted
2 ounces milk chocolate, melted
cooking spray

Directions:

Preheat the oven to 350 degrees. Use cooking spray to grease pan, then dust with cocoa. I used a 9×13 baking dish because I had to transport the cake 4 hours in the car, but the original recipe calls for 2 8″ cake pans, so feel free to take your pick. 🙂 A layer cake would be much prettier!

In an electric mixer, combine 3/4 cup cocoa, flour, sugar, baking powder, baking soda, and salt. Add eggs one by one, mixing in between to fully combine. Then gradually add in buttermilk and mix to fully incorporate. Repeat with water, oil, and vanilla. Once all ingredients are added, mix on medium speed until smooth and batter is free from any lumps.

Pour batter into pan(s). Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Place on cooling rack to cool. [If using round cake pans, turn cake out onto cooling racks after about 15 minutes.] Cool completely before frosting.

Meanwhile… make that frosting! [Note: if using round cake pans, just double this recipe to ensure you’ll have enough frosting.]

In a small bowl, mix powdered sugar, cocoa, and salt. In the bowl of an electric mixer, combine cream cheese and butter until smooth and fluffy. Add cocoa mixture to cream cheese concoction in 1/3 cup increments, mixing until fully incorporated. Pour in the chocolate [it helps to melt it in a glass measuring cup with a spout] while mixer is turned on low, then add sour cream and beat until combined, scraping the sides as necessary.

Frost the cake once cooled, and be sure to lick the beater! No eggs=safe indulgence! 🙂 Top with a sprinkling of mini chocolate chips and you have yourself one chocolaty treat to enjoy.

Feel free to let the cake sit overnight… if you can help it. I refrigerated it because the frosting had dairy in it, and it was ever-so-tasty the next day. Remember, Negley thought it was good and you will too! 🙂