Eva's Favorite Recipes

**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

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
2. 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.)
3. 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.
4. Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
5. 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.
6. 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.
7. 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).
8. 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:

9. 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.

Recipe from http://www.thebakerchick.com/2015/12/90-minute-brown-butter-cinnamon-rolls/

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

1. 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.

2. 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.
3. 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

4. In large bowl, cream granulated sugar, light brown sugar and butter until light and fluffy.
5. Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add chocolate chips.
6. Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
7. 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.
8. Join the two cookie doughs together by a small pinch to adhere any gaps.
9. 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.

Recipe from http://urbanbakes.com/the-best-brookie-cookies-giveaway/

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/