Hard Boiled Egg Chocolate Chip Cookies (Small Batch)

I found this recipe for a chocolate chip cooking using a hard boiled egg (it sounds gross doesn't it?) on a blog called http://kevnkoi.blogspot.com I heard a lot of great feedback and comments regarding this cookie recipe, so skeptically I decided to give it a shot. Oh...my...goodness...it literally puts any other normal Nestle Toll House cookie to shame. It's absolutely enormous, and it has a bit of saltier flavor to it. It is THE  best chocolate chip cookie I've ever eaten.

Also, here's my thing with cookies (also with pizza too). I like them, but one doesn't satisfy me whatsoever, so knowing that I'll need a large quantity to be happy, I usually stay clear from them. So it comes to no surprise that I'm giving you guys a recipe for a HUGE cookie. The bigger the better right? :) Go get to boiling those eggs!

Amazing Hard Boiled Egg Chocolate Chip Cookies! (Small Batch)

3.1 oz all purpose bleached flour (2/3 cup plus 1 tablespoon flour)

2 ounces cold unsalted butter (4 tablespoons)

1/4 teaspoon salt 
1/8 teaspoon baking soda

3 tablespoons granulated sugar 
2 tablespoons brown sugar

1/4 of a hard boiled egg  (Update:  it's now been tested using only hard boiled egg (1/2 egg and no raw egg) and it's even better!) 

1 tablespoon lightly beaten egg

1/8 teaspoon vanilla extract  
1/4 cup or how ever many your want of semi sweet or milk (or both!) chocolate chips (I added more of course)

Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the raw egg and vanilla and pulse until mixture just begins to come together.

Dump mixture into a bowl, add chocolate chips and shape into two balls. You will see egg whites in dough – they’ll disappear as the cookies bake.

Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.

Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.

Makes 2 big cookies (about 4 oz. each)

French Silk Pie

This recipe comes from http://www.suite101.com/

I've never made a French Silk Pie before, and I must say that I'm kind of proud of my first endeavor. I did make a few minor adjustments of my own to recipe of course.

*it does contain raw eggs 

French Silk Pie Recipe

• 3/4 cup butter, softened
• 1 cup white sugar
• 3/4 cup semisweet chocolate chips, melted
• 2 tsp pure vanilla
• 3 large eggs

Directions:

*You can make your own pie crust, but I just used a pre-made graham cracker crust. I melted 1/2 cup semisweet chocolate chips and spread over the crust. Put in the freezer for a few minutes; this creates a chocolate layer in between the pie and crust and it's really good.

Part 1:

1. Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.
2. In a large mixing bowl, cream the butter at medium to high speed about 1 minute.
3. Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.
4. Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
5. On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.
6. Add vanilla and give it one more mix.
7. Spread into a pie crust. 

Part 2:

• 1 cup Whipping cream
• 1/4 cup powdered sugar (confectioners sugar)
• 1/2 tsp pure vanilla
• Chocolate curls, optional for garnish

Directions:

1. In large mixing bowl, beat cream until it sets up. There is no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added.
2. Add powdered sugar and and vanilla and beat until fluffy and stiff. Do not over beat.
3. Put whipped cream into a pastry bag fitted with a large star tip and decorate the pie. Or pile the cream on high with a spatula.
4. Sprinkle with chocolate curls.
5. Refrigerate pie and any leftovers.

Makes one 9 inch pie

Cheerio Cookies

YAY FOR CHEERIOS!

8 tablespoons unsalted butter or margarine, softened

1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup peanut butter
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon EACH - baking powder, baking soda and salt.
1/2 cup quick cooking oatmeal (not instant)
1 1/2 cups Cheerios
1 cup semi-sweet chocolate chips (a little more if you like chocolate)

1. Cream the butter and both sugars with an electric mixer. Stir in the peanut butter, egg and vanilla. 

2. In a separate bowl, stir together the baking powder, baking soda and salt, then add the flour mixture to the butter mixture; stir until incorporated. Add the oatmeal, cheerios and chocolate chips.

3. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake at 375° for 10-12 minutes.

Yields 18 big cookies, 24 normal size cookies.

Peanut Butter Filled Yellow Cake w/ Chocolate Frosting

This cake is for all of you out there who don't have much time to make something, or if you don't have many ingredients. I don't typically use canned icing, but like i said this is an easy-made cake. I had a few icing decorations from my cake decorating class so I put them on top. I made up some variations of this cake, namely the mini chocolate chips, peanut butter filling, and addition of extracts. I didn't try it, but my mom LOVED it. I must say that it does look pretty awesome. :)

Cake: 

Prepare a yellow cake mix by following the directions on the box. Add 1 tsp. of vanilla extract and 1 1/2 tsp. butter extract. Add 1 cup mini chocolate chips. Pour into two floured and greased 8-inch cake pans; cook for 40 min or until toothpick comes out clean.

Filling: 

1 1/2 powdered sugar

3/4 cup creamy peanut butter

1/4 stick of butter, softened

1 tbsp. of milk

Add all ingredients in mixing bowl and beat using an electric mixer.

Frosting:

Using a can of regular chocolate icing, add 1 tsp. almond extract.

Mississippi Mud Cake

Hi everyone! I apologize for not posting in such a long time, things are just a bit hectic right now with school and trying to find a job. On to more important matters though: Mississippi Mud Cake.

I found this recipe off http://cookiebakerlynn.blogspot.com What I love about this cake is that it's supposed to be messy, so it's basically error-proof! The bottom is a thin chocolate layer of moist/gooey cake with toasted pecans (I added a few additions and special touches to her original recipe by the way). The next layer is melted marshmallows, topped with homemade chocolate frosting that kind of melts on top of the marshmallows. Oh...my...goodness...my first thought was, why am I just NOW making this? Living in the South, you would think that I would've heard of this cake, but oh no. 

I'm not recommending all of you to make this cake, I'm TELLING you to b/c it's just that good. How many people have ever had chocolate cake with a layer of melted marshmallow with chocolate buttercream frosting melted on top? It's also really simple to make too. I hope you all enjoy this recipe and I'm expecting some comments below telling me how wonderful your cake turned out. :)

CAKE:

1/2 cup butter, softened

1 cup sugar
3 eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
Dash of salt
1/4 cup plus 1-1/2 Tbsp cocoa
1 tsp vanilla extract

1/2 tsp almond extract

3/4 cup mini chocolate chips
1 cup chopped pecans, toasted
10 oz. marshmallows (I used large, but I think mini might work better)

 Chocolate Frosting:

1/4 cup butter
1/4 cup plus 2 Tbsp cocoa
1/4 cup plus 3 Tbsp warm milk
1 tsp vanilla extract
16 oz. powdered sugar, sifted

1- Preheat oven to 325 deg. F. Grease a glass 9 x 13 - inch pan. (If using a metal pan, increase the oven temp to 350 deg. F)

2-Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla, almond extract, mini chocolate chips, and pecans.

3-Spoon batter into the prepared pan. Bake for 15 to 18 minutes until top is barely soft to the touch.

4- While cake is baking, prepare the frosting. Cream butter then add the cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla.

5- Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. 

6- Let the frosting harden before cutting the cake into squares.

Mint Chocolate Trifle

So while I was looking in my pantry I found a box of Pillsbury Mint Chocolate Brownie mix that's been sitting in there for awhile. I decided finally to use it in something so I wouldn't have to keep looking at it. Then I glanced across the kitchen for another inspiration and I saw a glass container full of mini York Peppermint Patti's...a trifle!

This is really easy to make and it got rave reviews, but I actually didn't try any so I can't tell you from a firsthand experience. But what's not to love, mint brownies, pudding, Cool Whip, and York Peppermint Patti's? The great thing about this dessert is that it doesn't leave you feeling really full. Aside from the brownies, everything else is pretty light. 

Ingredients:

1 box Pillsbury Mint Chocolate Brownie mix (if you don't have one just add some peppermint extract to a regular brownie mix)

1 box of chocolate pudding (serves 4)

1 box vanilla pudding (serves 4)

2 16 oz. containers of Cool Whip

10 mini York Peppermint Patti's

Optional:

1/2 cup Andes mint baking pieces (I had them leftover)

1/4 cup hot fudge sauce or chocolate syrup

Directions:

Prepare brownies according to directions on box-let set for about 10 min. and crumble. 

Prepare both puddings, in separate bowls, according to directions on the boxes.

Pour the chocolate pudding on the bottom layer of the trifle; add one of the Cool Whip containers as the second layer. Put half of the brownies on next (add 1/4 cup of crushed Andes mint baking pieces if you want). Add the vanilla pudding, then the brownies, and top with the last container of Cool Whip. Sprinkle the top with York Peppermint Patti's (and remaining Andes mint baking pieces). Drizzle with chocolate syrup or hot fudge sauce if desired.

Cake #3

I HATE Wilton roses...

Just in case anyone was wondering, this is a strawberry cake with a layer of hot fudge.