White Chocolate Macadamia Nut Cookies

Posted April 13, 2012 by The Chocolate Mousse
Categories: Cookies

Tags: , ,

White Chocolate Macadamia Nut Cookies (noun): [hwahyt chaw-kuh-lit mak-uh-dey-mee-uh nuht kook-ee ] A deliciously chewy cookie scattered with silky white chocolate chips and crunchy macadamia nut pieces.

 

 

INGREDIENTS:

  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter, melted
  • ½ cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1½ cups chopped macadamia nuts
  • 1 1/2 cups white chocolate chips

 

INSTRUCTIONS:

  • Preheat oven to 350 degrees
  • Combine the flour, salt and baking soda in a medium bowl

 

  • In a larger bowl, beat together the melted butter and both sugars
  • Add the eggs, one at a time, beating well after each addition
  • Add the vanilla and beat to combine
  • Slowly add in the dry ingredients, mixing until combined

  • Chop up your macadamia nuts (it may be easiest with a food processor, but don’t chop them too small!)

  • Measure out the white chocolate chips
  • Add the chocolate and the macadamia nuts, gently stirring to combine

  • Form dough into balls and place on a baking sheet (either lined with parchment paper or greased and floured)

  • Bake for 10-15 minutes, or until only the edges are golden brown

  • Let cool on a wire rack before enjoying!

Sweet and Salty Cookies

Posted April 12, 2012 by The Chocolate Mousse
Categories: Cookies

Tags: , , , , ,

Sweet and Salty Cookies (noun): [sweet and sawl-tee kook-ee] A crunchy cookie loaded with sweet mini chocolate chips, salty pretzel pieces and gooey chunks of caramel

INGREDIENTS:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • 8 oz. bag caramels (approximately 25 pieces), unwrapped and chopped into pea sized pieces
  • 1 cup broken up pretzels

INSTRUCTIONS:

  • Preheat oven to 350 degrees
  • In a large bowl, beat together the butter, sugar, brown sugar, and vanilla extract until light and fluffy
  • Add in the eggs, one at a time, beating to combine after each

  •  In a mdium bowl, combine the flour, baking soda, baking powder, and salt
  • Slowly add the dry ingredients to the large bowl, mixing until combined

  • Chop up your caramel pieces (you may have to use a food processor for this)

  • Measure out your mini chocolate chips

  • Crush up the pretzels into small pieces

  • Gently stir in the chunky ingredients – chocolate chips, caramel, and pretzels

  • Bake for approximately 10 miutes, then let cool on a wire rack

  • Serve and enjoy!

Dark Chocolate Coconut Blondies

Posted February 7, 2012 by The Chocolate Mousse
Categories: Bars and Brownies

Tags: , ,

Dark Chocolate Coconut Blondies (noun): [dahrk chaw-kuh-lit koh-kuh-nuht blon-dee-s] A chewy, vanilla square flavored with sweetened flaked coconut and decadent dark chocolate chunks.

This was my first experience with blondies, and they turned out great. They’re very similar to cookies, both in taste and texture… a bit of crunch on the outside and nice and chewy on the inside. If you’re a fan of coconut, you’ll love them.

This recipe is for a square 8-inch pan, which makes about 9 decent sized blondies. If all you have is a 9×11 baking pan, or if you just want to make more, you can easily double the recipe.

INGREDIENTS:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sweetened flaked coconut
  • 1 cup dark chocolate chips (I used Ghirardelli)

INSTRUCTIONS:

  • Preheat your oven to 350 degrees.
  • In a small bowl, combine the flour and salt.

  • Mix together the melted butter and brown sugar until smooth.
  • Beat in the egg until well combined and then stir in the vanilla extract.

  • Slowly mix the flour mixture into the butter and sugar mixture until completely combined.
  • Mix in 1 cup of flaked coconut with a rubber spatula or spoon.

  • Now add your dark chocolate chunks, mixing gently to combine.

  • You should end up with a cookie-dough-like batter that looks like this:

  • Scrap all the batter into a greased, square 8-inch pan.

  • Bake for about 25 minutes, or until the top is slightly golden. The finished product should look similar to a big cookie.
  • Let cook completely, cut into squares and serve!

S’mores Cookies

Posted October 9, 2011 by The Chocolate Mousse
Categories: Cookies

Tags: , , , ,

S’mores Cookies (noun): [s-mohrs kook-eez] A chewy, graham cracker flavored chocolate chip cookie topped with marshmallows and milk chocolate bar pieces.

INGREDIENTS:

  • 2 eggs
  • 1 1/2 cups flour
  • 1 cup graham cracker crumbs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup mini chocolate chips
  • 1 1/2 cups mini marshmallows
  • 2 Hershey milk chocolate bars

INSTRUCTIONS:

  • Preheat oven to 350 degrees.
  • Combine the flour, graham cracker crumbs, salt, and baking soda in a bowl.
  • In a separate bowl, mix together the butter, vanilla extract, brown sugar and sugar until smooth.
  • Add in the eggs one at a time, mixing after each addition.
  • Gradually add the dry mixture to the butter/sugar mixture, mixing well.

  • Add in the mini chocolate chips and stir to combine.

  • Prepare a baking sheet and bake for 8 minutes.
  • While these are baking, get the mini marshmallows and chocolate bars ready.

  • Roughly chop the Hershey’s bar into small chunks.

  • After 8 minutes, remove the cookie tray and place a few marshmallows and chocolate bar pieces onto the top of each cookie.
  • Return to the oven and bake for an additional 5 minutes.

  • Remove from the oven once fully baked and let cool for about 5 minutes
  • Transfer to a wire rack until fully cooled.

Dark Chocolate Coconut Cupcakes

Posted October 9, 2011 by The Chocolate Mousse
Categories: Cakes and Cupcakes

Dark Chocolate Coconut Cupcakes (noun): [dahrk chaw-kuh-lit koh-kuh-nuht kuhp-keyks] A rich dark chocolate chunk cupcake topped with sweet coconut buttercream frosting.

INGREDIENTS:

CUPCAKES:

  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 ½ cups whole milk
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chips

FROSTING:

  • 1-1/2 sticks butter, room temperature
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2-3 cups powdered sugar
  • 1 1/2 cups sweetened, flaked coconut

INSTRUCTIONS:

CUPCAKES:

  • Preheat oven to 350 degrees.
  • In a large bowl, beat together butter and sugar until smooth.
  • Add the eggs, one at a time, beating after each addition.
  • In a separate bowl, combine the flour, baking soda, salt, cocoa powder, and espresso powder.
  • Measure out the milk, but do not add it yet.
  • Alternate adding the dry flour mixture and the milk to the butter mixture, beating well after each addition and ending with the dry mixture.
  • Add the vanilla extract and beat to combine.

  • Measure out 1 cup of dark chocolate chips. I used Ghirardelli dark chocolate chips, which are slightly bigger than regular chocolate chips.

  • Add the chocolate chips and stir until just combined.

  • Line a cupcake pan and pour the mixture in, 3/4 of the way full.
  • Bake about 20 minutes, or until an inserted knife comes out clean.
  • Let cool for a few minutes and then transfer to a wire rack for further cooling.

FROSTING:

  • Beat the butter in a medium bowl until smooth.
  • Alternate adding the sugar and milk, mixing well after each addition. Start with 2 cups of sugar and only add the remaining cup if needed at then end.
  • Add in the vanilla and mix until combined.

  • Measure out the flaked coconut and mix until combined.
  • If the consistency is too loose, add in the extra confectioners sugar.

  • Frost the cupcakes! Make sure the cupcakes are completely cool and then spread the frosting on with a knife. The addition of the flaked coconut to the frosting makes the texture difficult to work with. Piping the icing on is near impossible, so it’s much easier to spread it on.

  • Top with some shaved chocolate if desired and serve!

Cheesecake Swirled Brownies

Posted September 22, 2011 by The Chocolate Mousse
Categories: Bars and Brownies

Tags: , , , , ,

Cheesecake Swirled Brownies (noun): [cheez-keyk swurl-ed brou-nees] A moist chocolate fudge brownie scattered with mini chocolate chips and marbled with rich, creamy cheesecake. 

INGREDIENTS:

  • 1 box fudge brownie mix
  • Eggs*
  • Vegetable/canola oil*
  • Water*
  • 8 ounces (1 package) cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (optional)
*Measurements vary depending on what type of brownie mix you get.
INSTRUCTIONS:
  • Preheat your oven to 350 degrees.
  • Prepare a 9 x 13 inch baking pan with either butter and flour, or nonstick cooking spray.
  • Combine the brownie mix, water, oil, and eggs as directed on the back of the box.
  • Beat with an electric mixer until smooth.
  • If desired, add in the chocolate chips and stir until combines.
  • Pour evenly into the prepared baking pan.

  • In a separate bowl, combine the cream cheese and sugar and mix until smooth.

  • Add in the vanilla extract and mix once more to combine.

  • Scatter spoonfuls of the cheesecake mixture on top of the brownie mixture.

  • Take a knife and run it through the batter, swirling the two mixtures together.

  • Bake for 20-30 minutes or until an inserted knife comes out clean.

  • Once the brownies have cooled completely, cut and serve!

White Chocolate Raspberry Cupcakes

Posted August 21, 2011 by The Chocolate Mousse
Categories: Cakes and Cupcakes

Tags: , , , , ,

White Chocolate Raspberry Cupcakes (noun): [hwahyt chaw-kuh-lit raz-ber-ee kuhp-keyks] A moist vanilla cake filled with pieces of fresh raspberry and topped with a rich, smooth white chocolate buttercream frosting.

So yet again these cupcakes are not entirely from scratch… but seriously, they are amazing regardless. This may be my favorite frosting of all time. I remember seeing a ton of recipes a while back for white chocolate raspberry cheesecake, which I also want to make. However, after successfully experimenting with fruit and cupcakes for my Strawberry Cheesecake Cupcakes, I decided to give this a try.

INGREDIENTS:

  • 1 box white cake mix (I use Betty Crocker)
  • Oil*
  • Water*
  • 3 eggs*
  • 1 cup chopped raspberries
  • 1/2 cup white chocolate, melted
  • 3-4 cups confectioners sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • A pinch of salt

* Measurements may vary depending on the type of boxed mix you use.

If you’re piping the frosting on, you may need to double up on the recipe.

 

INSTRUCTIONS:

  • Preheat your oven to 350 degrees
  • Combine the eggs, water, oil, and cake mix until smooth.
  • Set aside and begin slicing the raspberries. I cut each one in four, which seemed to be a nice size. Continuing cutting until you have 1 cup full.

  • Add the raspberries to the cake batter, mixing gently to combine.

  • Line a muffin pan and spoon in the batter.
  • Bake the cupcakes 20-30 minutes or until an inserted knife comes out clean.

  • While the cupcakes are cooling, start on the frosting. Begin by melting the white chocolate, either using the double-boiler method or the microwave. (If using the microwave, only cook for small intervals and mix often since white chocolate can burn easily.)

  • Once the chocolate is melted, add it to a large mixing bowl. Add in the butter, heavy cream, and pinch of salt and beat until smooth.
  • Add in the confectioners sugar in intervals, beating well after each addition until the frosting reaches a good consistency.

  • Wait until the cupcakes have cooled completely, then ice them!

  • Cut some leftover raspberries in half and add on top for garnish.

  • I also added some chopped white chocolate on top.