White Chocolate Chip Cookies

A classic chocolate chip cookie with a twist !

About the cookies:

  • Makes 24 cookies
  • Dense & substantial rich cookies
  • Filled with white chocolate!
  • No freezing and bakes quickly!
  • Entire recipe only about 30 mins

Top tips for success: Must do steps

-Roll into balls or use a cookie scoop about medium size and place in oven as balls. No need to flatten.

-only use a small amount of chocolate chips in the batter. Place more once out of the oven! this ensure they cook best and do not burn. As well, they melt perfectly and can be placed exactly where you want them

-parchment paper is a must!

The Recipe:

Prep timeBake timeTotal time
15 mins~10 mins~30 mins
Yields 24 medium cookies
White Chocolate Chip Cookies

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips * bake with half and top the rest on after*

Procedure:

Preheat your oven to 375 Degrees F and line two baking sheets with parchment paper, set aside.

In a medium/large bowl cream the unsalted butter and both sugars until an air filled, whipped consitency appears with no hard lumps of sugar. Add the egg and vanilla completely.

In a medium bowl whisk the flour, baking powder, baking soda, and salt until well combined. Next, grab a rubber spatula and gradually add the flour mixture 1/3 of the mix at a time to the butter mixture and fold in. Lastly once no flour lumps are apparent fold in half the chocolate chips. The rest of the chocolate chips can be placed on-top once out of the oven.

use a medium cookie scoop or roll out balls evenly to about the 1 inch in diameter and about the same in height.

Place cookies on pre-prepared baking sheets and bake on the middle rack for ~10 minutes or until slightly golden.

Once out of the oven place more chocolate chips and watch as they melt deliciously!

Enjoy!

Happy Baking!

Chocolate Chip Scones: Buttery & Chocolatey

Simple scones perfect for tea time

About The Scones

  • buttery/ flaky insides
  • crisp outsides
  • plentiful in chocolate chips
  • simple ingredients

Why You’ll love these Scones

Tastes like chocolate chip cookies, but with that substantial (scone like) texture

Truly a sweet and childlike take on an elegant scone recipe!

Fun to make, only one bowl needed, and few simple ingredients!

Tips for Success

-Use unsalted butter and use a cheese grater to add it into the flour mixture. This method ensure equal chunks of butter in each scone; and, ultimately a perfect buttery texture when the butter melts upon baking.

-Sift the flour and dry ingredients. This will ensure the most flaky scones without dense patches.

-do not over mix. Scones are meant to be quick, one bowl and a bit messy!

-freeze for 15 mins before baking. I like to pop them in the freezer, and then, preheat the oven; while i wait for the oven, the scones have time to cool in the freezer. This just ensure the butter is quite cold so it melts nicely in the oven upon hot heat!

The Recipe:

Simple Chocolate Chip Scones: Buttery & Flaky

Prep timeBake timeTotal time
20 mins~30 mins~1 hr
Yields: 8 large Scones

Ingredients:

  • 2 cups  all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter *frozen
  • 1/2 cup heavy cream or buttermilk 
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract

Procedure:

In one large bowl, sift the flour, sugar, salt, and baking powder; whisk until well combined. Next, grab your cheese grater and grate the frozen unsalted butter overtop of the flour mixture until all the butter is through the grater and used up. Now, using either a pastry blender, two knives, a spoon or your fingers, incorporate the butter into the flour by mixing until all the butter seems to have flour surrounding it.

Next, add the egg and the buttermilk and mix until a dough like bowl forms. Fold in your chocolate chips!

On a lightly floured surface crate a circle with the dough and cut 8 equal triangles. Or use a circle cookie cutter if circle scones are desired. Place the scones evenly spaced out on a parchment lined baking sheet.

Place the scones in the freezer and preheat the oven to 380 Degrees F. Let the scones stay in the freezer until the oven is ready. Once ready, brush buttermilk or an egg wash over each scone and pop in the oven!

Bake for 30-35 mins or until the scones are lightly golden!

Optional: Chocolate sauce

Ingredients:

  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream or buttermilk

Create a double boiler by placing a small saucepan on the stove with water inside to shimmer. Once the water is simmering place. bowl on-top as you would a lid. Place the chocolate and heavy cream inside and reduce to low. the steam will melt the chocolate into a sauce and all you need to do is gently stir. Once melted it is Complete!

Happy Baking!

Perfect Chocolate Chip Cookies

Just like the cookies mother used to make! Soft buttery cookies that never get old!

About The Cookies:

  • buttery – unsalted butter makes these thick and delicious
  • rich- butter and lots of chocolate chips for a truly rich flavour
  • filling! – one or two will make you full enough … although, you’ll want more!
  • not a lot of spreading! similar size that goes in the oven comes out
  • crisp bottom for a bit of a snap
  • soft insides

Cookie Dough from your Dreams

Tips / Notes:

Unsalted butter will make for a sturdy, rich, and filling cookie that retains its size without completely flattening.

Add less chocolate chips in the dough for baking, then add more once out of the oven for ultimately the most chocolatey taste, plus the best esthetic pleasing cookies!

Use parchment paper! or else the cookies may burn

No cookie scoop is needed just roll the balls into approximately even sizes

Freezing not needed before baking. These cookies turn out nicely just after being prepared.

bake in the middle rack!

The Recipe:

Perfect Chocolate Chip Cookies

Prep timeBake timetotal time (making +cooling)
15 mins~10 mins35 mins
Yields: 24 medium cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4cup granulated sugar
  • 3/4cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips

Procedure:

Line two large baking sheets with parchment paper and set aside. Preheat oven to 350 Degrees F.

In a medium bowl sift together the dry ingredients. Sift the flour, baking soda, and salt and whisk them together until combined. Set aside.

In another large sized bowl, prepare the wet mixture. First, Cream the unsalted butter with an electric mixture or by hand for 3 minutes until light and fluffy. Add the granulated and brown sugar and cream for another minute. Crack the egg and add the vanilla extract then mix thoroughly.

Add the flour mixture into the wet mixture and combine with a rubber spatula and fold in the chocolate chips.

Use a small cookie scoop or roll balls about 1 tablespoon in size and place about 1 inch apart on the baking sheet. Bake for 8-10 minutes and let cool.

Enjoy!

Happy Baking!

Dreamy Double Chocolate Bundt Cake

You’ll certainly be dreaming of this cake once you try it! you may just be drooling as well 🙂

About this Cake

Rich chcolate flavour

thick milk chocolate glaze

little chocolate chip surprises inside & on-top

The Recipe

Dreamy Double Chocolate Bundt Cake

prep timebake timetotal time
15 mins40-45 mins1 hour plus cooling time
yields one large bundt cake: ~8 servings

Ingredients:

The cake:

  • 2 cups all -purpose or cake flour
  • 1 1/2 teaspoons baking soda
  • 1/3 cup cocoa powder
  • 1 teaspoon salt
  • 1 cup unsalted butter *softened
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup sour-cream or greek yogurt (plain)
  • 1/2 cup water
  • 1/3 cup chocolate chips *optional*

Chocolate ganche:

  • 4 ounces bittersweet chocolate finely chopped
  • 1/2 cup heavy cream

Procedure:

Preheat the oven to 350 Degrees F (177 C) and grease with butter or spray with non stick oil your bundt cake pan.

Next, in a large bowl sift together the dry ingredients. Sift the flour, cocoa powder, baking soda, and salt. Set aside.

In a medium bowl, using an electric mixer or stand mixer, cream the unsalted butter (room temperature) until it looks fluffy and whipped; About 3 mins. Add the granulated sugar and cream together for 3 mins. Next add the vanilla extract and eggs to the butter/sugar mixture. set aside.

Now combine both the butter/sugar mixture with the flour mixture. Use a rubber spatula to fold the two mixes together. While doing so, add the sour cream or yogurt to help the two combine. The sour-cream or yogurt are creamy and add moisture to help each mixture combine into the another. Aswell, add the water and mix until a smooth batter appears.

fold in chocolate chips if desired !

Pour the batter into the bundt cake pan.

Bake for 40-45 mins or until a knife or toothpick comes out clean from the cake.

For the ganache:

Create a double boiler by placing a small bowl overtop of a saucepan with boiling water inside. The steam that gets accumulated under the bowl will melt the chocolate inside. Whisk the chocolate and heavy cream until smooth, once the cake is cool pour over the bundt cake!

Enjoy!

Happy baking!

Jumbo Double Chocolate Bakery Style Muffins

Pop That Top Off!

Bakery Style = Jumbo tops

The Process : How to get Tall Muffins

  1. fill the muffin pan to the brim. This will make sure the tallest height possible is achieved!
  2. Note: a large top is also possible in a regular sized pan Not just jumbo like these!
  3. Blast the muffins with really hot heat for the first 5 mins of baking in order to expedite the leavening agents. Then proceed baking on a cooler temperature to bake through.

Key ingredients:

The yogurt or buttermilk:

The creaminess from yogurt or buttermilk help to make sure these muffins turn out moist. As well, the acidity from either ingredient will help to activate the baking soda & baking powder, making sure these muffin rise!

The melted butter:

melting the butter prior to baking will release a lot of its water content. This ensures our muffins are soft inside rather than dense.

A whole Tbsp Vanilla:

There is a lot of cocoa powder in the muffins and so the vanilla extract being a whole tablespoon is necessary to make sure these are not bitter. I promise it is not an error in the recipe!

The Method:

Firstly the flour mixture:

Sift together the flour, baking powder, baking soda, and salt. whisk to incorporate everything.

The butter/ sugar/cocoa:

Many recipes cream the butter and sugar. This recipe uses melted butter. Therefore, the butter will be melted and combined with the cocoa powder and sugar. The heat from the butter helps infuse the cocoa flavours and remove clumps.

The eggs & vanilla:

once the melted butter and sugar mixture is well mixed and not too hot, we add the eggs and vanilla.

Combining mixtures:

Next the flour mixture gets folded into the butter mixture and the yogurt or buttermilk get used as a catalyst to the flour for combining well.

The chocolate chunks get thrown in the mix and the batter is complete!

Pour the batter in the lined or greased pan * filled to brim* and then bake 🙂

The Recipe

Prep timeBake timeTotal time
15 mins35 mins~50 mins
Yields: 8 jumbo or 16 regular

Bakery Style Double Chocolate Muffins

Ingredients:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter *melted
  • 1 1/2 cups sugar
  • 3/4 cups cocoa powder
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup yogurt or buttermilk
  • 1 cup chocolate chips/chunks

Procedure:

Preheat the oven to 425 Degrees F and line or grease a jumbo or regular muffin/cupcake pan.

In a medium mixing bowl sift and whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a saucepan on the stove melt the butter until not lumps appear. But, not too hot!

In a large mixing bowl add the granulated sugar and cocoa powder. Pour the melted butter overtop and whisk until cocoa powder runs smooth. Let cool for a couple minutes.

Once cool add the eggs and vanilla and mix well. Next, pour the flour mixture into the butter mixture and use a rubber spatula to fold the flour in.

While mixing the flour in, use the buttermilk or yogurt *whichever you chose* to help the flour get incorporated. Mix well for a few minutes ensuring no flour clumps appear.

Add the chocolate chips or chunks! Pour the batter in your muffin pan and fill each to the top!

Bake for 5 minutes at 425 Degrees F. After 5 minutes, turn the heat to 350 Degrees F and bake for about 30 minutes or until a tooth pick comes out clean.

*if baking regular sized muffins only bake for about 20 minutes after the first 5 minutes*

Enjoy!

Happy Baking

Soft Baked Oatmeal Cookies

Original, Chocolate chip, Raisin, Cranberry, or any thing else you can think of works in these cookies !

Oatmeal Cookies soft baked and perfectly warm for a rainy or cold day! A lovely companion to come hot tea or coffee. This recipe makes for the most sweet oatmeal cookies.

The ingredients overview:

The oats – I used large flake because they have such a nice substantial presence over quick oats or steel cut which are both smaller.

The egg– this helps bind everything. Other recipes use honey but this recipe has enough sugar! So, I like just one egg.

The flour– helps add size and weight to the cookies. Also a binding agent.

The baking powder/baking soda– these are the leavening agents which give the cookies great height! we like our cookies large right!

The vanilla– added sweetness

The brown sugar & granulated – the combination of the two will help these cookies to be soft baked but with a slight crisp bottom. The combination makes for sweetness without just gritty taste from only using too much of one.

The butter– unsalted is best * at room temperature, however any butter works, even margarine.

The Method:

First make the flour mixture by sifting together the flour, baking powder, baking soda, and salt.

Then we want to cream the butter and both sugars.

We then add the vanilla and the egg and beat until smooth.

After this, we add the flour & large flake oats – folding them in.

Next we use a cookie scoop to make the cookie balls and place them on a baking sheet. We bake for about 10-15 mins for the larger size. Or 10 mins for a more medium size of cookies.

The recipe:

Soft Baked Oatmeal Cookies

Prep timeBake timeTotal time
10 mins10-15 mins25 mins
Yields: 20 medium cookies ~ 10 large cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups large flake oats
  • 3/4 cups mix in *optional*

Procedure:

Preheat oven to 375 Degrees F for Larger cookies or 350 Degrees F for medium cookies.

In a medium mixing bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. Once combined set aside.

In another larger mixing bowl cream the butter with the brown sugar and granulated until smooth but grainy texture appears. Make sure the brown sugar specifically, is not clumpy.

Add the egg and vanilla extract and cream for another minute to incorporate.

Now, fold in the flour mixture and make sure to scrape the edges of the bowl to include all the ingredients. Once well mixed fold in the oats 1/2 cup at a time. This is now the time to mix in any add ins : *chocolate chips, raisins, cranberries etc.* if desired.

Using a cookie scoop or a regular spoon scoop balls and place on a parchment lined or buttered baking sheet.

Bake the cookies for 10-15 minutes for medium, or 15 for larger cookies. Let cool for a few minutes before eating!

Enjoy!

Happy Baking