**These recipes are American and therefore have different measurements for some things that can be hard to figure out, so I have posted the recipe with changes to make it easier for you.**
90 Minute Cinnamon Rolls
These cinnamon rolls
may look hard to make, but they really
aren't!!! Using yeast tends to scare me, because there are so many ways that it
can go wrong, but these rolls are practically foolproof! They rise really quickly
and taste AMAZING :)
INGREDIENTS
Dough:
¾
cup milk
60g
butter
3¼
cups all-purpose flour
7g
instant yeast (or 2¼ teaspoons)
¼
cup white sugar
½
teaspoon salt
¼
cup water
1
egg
Filling:
1
cup brown sugar, packed
1
tablespoon ground cinnamon
60g
plus 1 tablespoon of butter
Frosting:
2
tablespoons softened butter
115g
cream cheese
1
tsp vanilla extract or paste
2-3
cups of powdered sugar (depending on how sweet you like it.)
METHOD
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
- When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.
- Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
- Meanwhile, brown your butter by placing it in a small microwave safe glass bowl or container. Cover it with a saucer or other well-fitted cover and microwave for 3-5 minutes. Butter will melt, pop and then turn brown. (you can also do this over the stove-top, but I find the microwave method pretty easy.) While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.
- On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with the brown butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it, getting all the way to the edges.
- Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 17-20 minutes, or until golden. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.
To
make the frosting:
- Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, ½ cup at a time. Beat until creamy and spreadable.
Brookies
Half Chocolate chip
cookie, half brownie, these are FANTASTIC!!! Although they do have a lot of
steps, these brookies are well worth the effort. They are soft and squishy and
delicious.
INGREDIENTS
BROWNIE
COOKIES
1
1/4 cups all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon salt
75g
unsalted butter
60g
unsweetened chocolate, chopped
1
cup granulated sugar
2
eggs
1
teaspoon pure vanilla extract
SOFT
CHOCOLATE CHIP COOKIES
1
1/4 cups granulated sugar
1
1/4 cups packed LIGHT brown sugar
345g
butter, softened
2
teaspoons pure vanilla extract
3
eggs
4
1/4 cups all-purpose flour
2
teaspoons baking soda
1
teaspoon salt
2-4
cups chocolate chips
METHOD
**Begin
brownie cookie recipe first**
BROWNIE
COOKIES
- Preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking liner; set aside.
In
a small bowl, combine flour, baking powder and salt; set aside.
- In a large bowl, melt butter and chocolate in microwave on HIGH setting for 30 seconds, stir. Reheat for an additional 15-30 seconds until fully melted, stir again.
- Mix in sugar, eggs and vanilla. Add the flour mixture and stir until batter is completely blended. NOTE: batter may appear thin and tacky. Set bowl aside to thicken while preparing soft chocolate chip cookies.
SOFT
CHOCOLATE CHIP COOKIE
- In large bowl, cream granulated sugar, light brown sugar and butter until light and fluffy.
- Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add chocolate chips.
- Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
- Wipe ice cream scooper clean or use a second tablespoon to scoop rounds of brownie cookie dough next to each round of chocolate chip cookie dough.
- Join the two cookie doughs together by a small pinch to adhere any gaps.
- Bake 8-10 minutes. Leave cookies to cool in pan for 1 minute then transfer cookies to a cooling rack. Serve immediately or save for later in an air tight container for one week. ENJOY!
Notes
Brownie
cookie recipe can be doubled to make enough to use the remaining chocolate chip
cookie dough.
If
either cookie doughs appear too thin to scoop and mound, cover and refrigerate
dough(s) for 20-30 minutes. Remove and shape accordingly. Refrigerating will
help stiffen the dough therefore, it should not fall flat upon baking.
Chocolate Chip Cookie Dough Bars
This recipe is
wonderful. The cookie dough is amazing, and the condensed milk in it makes it
taste even better. The chocolate and peanut butter topping makes it even more
delicious.
INGREDIENTS
115g unsalted
butter, softened
¾ c. packed light
brown sugar
1 tsp. vanilla
extract
2 c. plain flour
1 (395g) can
sweetened condensed milk
2 c. mini chocolate
chips
½ cup creamy peanut
butter
½ cup milk chocolate
chips
METHOD
Line an 8x8 inch pan
with parchment paper or aluminum foil and set aside.
In a large mixing
bowl, mix together butter and brown sugar until it is fluffy. This takes about
3 minutes. Add vanilla and bet until combined.
Turn the mixer to
low and alternate the flour and the sweetened condensed milk until combined.
Gently fold in chocolate chips.
Press the cookie
dough into the bottom of the 8x8 pan. It will be sticky so lightly flour your
hands if needed.
Cover your bars with
plastic wrap and refrigerate for 3 hours or overnight until firm.
To make the topping,
combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.
Stir every 30 seconds until smooth. Pour and spread over the top of the chilled
dough and chill at least for 1 hour until firm.
Recipe from http://therecipecritic.com/2013/09/chocolate-chip-cookie-dough-bars/