Triple Chocolate Chip Sandwich Cookies

While shopping on Sunday I came across this recipe in the baking isle. It uses eagle brand milk. The picture looked yummy. The cookies are not bad.

Triple Chocolate Chip Sandwich Cookies

Ingredients:

Filling:

1/3 cup semi-sweet chocolate, chopped ( I used chocolate chips)
1/2 cup eagle brand milk
1/2 tsp. vanilla

Cookies:

3/4 cup butter, softened
2/3 cup eagle brand milk
1/3 cup packed brown sugar
1 egg
1 tsp. vanilla
2 cups unbleached flour
pinch salt
1 1/2 tsp. baking powder
1/2 cup milk chocolate, chopped ( I used chocolate chips)
1/2 cup white chocolate, chopped ( I used chocolate chips)

Directions:

Preheat oven to 350º. Line baking sheets with parchment paper.

Filling: Melt chocolate with sweetened condensed milk in a small heavy saucepan over medium heat. Reduce to low and stir until mixture thickens, about 5 minutes. Remove from heat and add vanilla. Cool in frig.

Beat butter, sweetened condensed milk and brown sugar until well combined. Add egg and vanilla; beat this mixture well.

Add flour, baking powder and salt. Beat this until just combined. Mix in all the chocolate. Cover and put in frig to chill for about 15 minutes.

Roll 1 tbsp. dough into balls. Place on prepared cookie sheets, about 2" apart. Flatten slightly.

Bake in oven 10 to 14 minutes. Until lightly golden. Cool on wire racks.

Place 1 tsp. cooled filling on the underside of the cookie. Top with a second cookie, underside down. Repeat until all cookies are sandwiched.

Makes about 24 cookies.

Cinnamon Loaf

I have been making this loaf for a long time. I do not know where I got the recipe now, however. It is a very nice loaf. If you like Cinnamon you will really like it.

Cinnamon Loaf


Ingredients:

½ cup butter
2 eggs
1 cup white sugar
2 cups flour
1/4 tsp. Salt
1 tsp. Baking powder
½ tsp. Baking soda
2 tsp. Vanilla
1 cup sour milk ( I used buttermilk today) ( add 1 tsp. of vinegar to make milk sour)

Filling:

3 tbsp. Brown sugar
1 tbsp. Cinnamon

Directions:

Cream butter and sugar until creamy. Add eggs one at a time and beat until light and creamy.
Whisk dry ingredients together.
Add dry ingredients alternately with the sour milk. Add vanilla.
Pour half the batter in a well greased loaf pan.
Sprinkle ½ the filling over the batter.
Add the rest of the batter over the cinnamon filling. Sprinkle the remaining cinnamon filling on top.
Bake in 350̊ oven for 1 hour or until tester comes out clean.

Cool on rack completely for 1 hour. Then slice and enjoy.

Triple Chocolate Brownies

A few weeks ago I was watching a show of Fresh with Anna Olson. She also had a show Sugar which is no longer on but her episode archive is still available. I have tried a few of her recipes and they always turned out to be very good. These brownies were a I have to try them. And they did not disappoint. The girls at work liked them as well.

Triple Chocolate Brownies

Ingredients:

1 1/4 cups semisweet chocolate, chopped ( I used chocolate chips)
2/3 cup unsalted butter
3/4 cup sugar
1 tsp. vanilla extract
3 large eggs
1/2 cup unbleached flour
1/2 tsp. salt
1/4 cup white chocolate chips
1/4 cup milk chocolate chips

Directions:

Preheat oven to 325º.

Prepare a 8" X 8" baking pan. I used a 9" X 9" baking pan. Greasing and lining with a sheet of parchment paper.

Over a pot of very gently simmering water place bowl and melt semi-sweet chocolate and butter, stirring gently. When melted remove from heat and add sugar and vanilla.

Stir in eggs, one at a time.

Then add flour and salt.

When this is just mixed together, fold in the white chocolate chips and milk chocolate chips.

Bake for 35 to 40 minutes.

Cool. Then cut into squares.

Brown Sugar Toffee Snack Cake

I was searching around the blogs and came across this recipe at Culinary Concoctions by Peabody. While reading the recipe and it called for milk chocolate covered toffee bar, I knew I had to try them. My next trip to the store I bought Skor bars and Dan ate those. So the next trip I bought more and made the cake that day. The Snack Cake is delicious. The cake is moist and tender and great all on its own and with the addition of the Skor bars it is something everyone should try.

Brown Sugar Toffee Snack Cake

Ingredients:

1/2 cup butter, at room temperature
1 cup dark brown sugar, packed (I used light)
1 egg
1 tsp vanilla extract
1 ¼ cup self rising flour
¼ cup sour cream
¼ cup buttermilk
1 cup & ½ cups Skor bar, divided

Directions:

Preheat oven to 350ºF

Prepare an 8X8" baking pan.

Cream together the butter and brown sugar on medium speed until light and fluffy in your stand up mixer this should take about 3 minutes.

Add the egg and vanilla extract and beat until incorporated.

In a small bowl add the buttermilk and sour cream whisk this together until well mixed.

On low speed. Alternate the flour and buttermilk and end with flour.

Fold in ½ cup Skor bar pieces.

Pour into prepared pan, add the 1 cup Skor bar to top and bake for 25-30 minutes.

Rhubarb Upside-Down Cake

We have rhubarb in the garden and found this recipe on Good Housekeeping for an upside down cake. We loved the recipe the topping was jam like and the cake was moist and tender. We added Strawberries to this recipe.

Rhubarb Upside-Down Cake

Ingredients:

3 tbsp. butter or margarine, softened
1/2 cup butter or margarine, softened
1/2 cup (packed) light brown sugar
1/2 lb. rhubarb
1/2 lb. strawberries
1 1/2 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3 large eggs, separated
1 cup) granulated sugar
1 tsp. vanilla extract
1/2 cup milk

Directions:

Preheat oven to 350º .

In 12-inch nonstick skillet with oven-safe handle, melt 3 tablespoons butter on medium, swirling to coat side of pan. Sprinkle brown sugar over melted butter and continue to cook 1 to 2 minutes or until sugar begins to melt, stirring constantly.

Remove skillet from heat.

Trim tough stem ends from rhubarb stalks. Place rhubarb stalks in skillet in parallel rows across top of sugar mixture, cutting and piecing together stalks as necessary to almost completely cover bottom of skillet. Add your strawberries in this step as well.

Combine flour, baking powder, and salt in a small bowl.

In small bowl, with mixer on medium speed, beat egg whites until foamy.

Increase speed to medium-high, and beat until soft peaks form.

Beat in 1/4 cup granulated sugar, and beat until whites stand in stiff peaks when beaters are lifted.

In large bowl, with mixer on low speed, beat remaining 1/2 cup butter and remaining 3/4 cup granulated sugar until blended.

Increase speed to medium; beat 3 minutes or until light and fluffy and a pale lemon color, occasionally scraping bowl with rubber spatula.

Beat in egg yolks, 1 at a time, and vanilla until well blended.

Reduce speed to low. Beat in flour mixture alternately with milk just until blended, occasionally scraping bowl.

Stir in 1 large spoonful beaten whites to loosen batter slightly.

Then, with rubber spatula, fold in remaining whites, half at a time, just until blended.

Transfer batter to skillet and spread evenly.

Bake 38 to 40 minutes or until toothpick inserted in center of cake comes out clean.

Cool cake in skillet on wire rack 10 minutes.

Invert cake onto platter and remove skillet; cool slightly, about 30 minutes, to serve warm, or cool completely, about 2 hours, to serve at room temperature.

Coconut Tartlets with Poached Pineapple and Mascarpone Cheese

I will be catching up on some of the dishes that we have made over the last few months. Our overtime is starting to slow down. Here is a Pineapple Tart that we found on My Recipes that is so good. It is the first time we have used Mascarpone Cheese due to the fact that is is very expensive. We found that the Mascarpone Cheese a bit bland compared to the tang of cream cheese, however the tarts were great. We did not use the pink peppercorns

Coconut Tartlets with Poached Pineapple and Mascarpone Cheese

Ingredients:

3 1/2 cups sweetened shredded coconut (such as Baker's Angel Flake, which has a fine texture)
5 tablespoons unsalted butter, melted
2 cups diced fresh pineapple (1/4-in. cubes)
1 cup pineapple juice
1 cup mascarpone cheese
1/2 cup whipping cream

Directions:

Preheat oven to 325°.

Put coconut and butter in a medium bowl and stir until coconut is moist.

Divide mixture evenly among tart pans and press into bottoms and up sides to form a thin shell. Put tart pans on a baking sheet and bake until shells are golden brown, rotating sheet halfway through, about 15 minutes.

Let cool 5 minutes, then gently remove shells from tart pans and cool fully on a cooling rack.

In a medium saucepan over high heat, combine diced pineapple, pineapple juice.

Bring mixture to a boil, then reduce heat and simmer, uncovered, until pineapple is tender, about 5 minutes.

Using a slotted spoon, transfer pineapple to a bowl and refrigerate, uncovered, until cool, about 10 minutes.

Meanwhile, increase heat to high and boil remaining liquid until thick and syrupy and reduced to 1/2 cup, about 2 minutes.

Remove star anise and discard; refrigerate syrup, uncovered, until cooled to room temperature, about 20 minutes.

In a medium bowl, stir mascarpone and pineapple syrup together.

In a separate bowl, beat cream until stiff peaks form.

Stir half the cream into mascarpone mixture to lighten it, then gently fold in remaining cream.

Divide cream filling evenly among tart shells, smoothing it with the back of a spoon or a small offset spatula.

Spoon diced pineapple over cream filling, dividing evenly.

Serve immediately.

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