Cannoli Cream Filled Chocolate Chip Cookie Cups #ChocolateParty

Cannoli Cream Chocolate Chip Cookie Cup | Bakewell Junction

Cannoli Cream filled Chocolate Chip Cookie Cup | Bakewell Junction

Oh, no!  I missed the last two weeks of the 12 Weeks of Christmas Treats blog hop and haven’t posted in a while because my laptop went kaput.  Not fun.  A nasty virus took over the entire machine and blocked me from doing anything.  While it was an old machine anyway, I was trying to eek out some more time with it.

On to better things with this month’s #ChocolateParty.  The theme for the December Chocolate Party is any type of chocolate cookie.

I love Cannoli Cream filling but I was never fond of the Cannoli shell.  To me, the shell is only a vehicle to get my fill of Cannoli Cream yumminess.  I’ve made cookie cannoli shells before but they were very delicate.  I thought that making the shell out of my favorite chocolate chip cookie dough would be less fragile.  My attempt failed because I couldn’t shape the cookies after they were baked.  They broke instead of curling into a cylinder.  I had to change plans quickly, so I changed the shape with the remaining dough into cookie cups using a regular sized cupcake pan.  Boy, you can get a whole lot of Cannoli Cream into those cookie cups!  Yum!

These would be wonderful as an addition to your New Year’s dessert table.  You will need to begin preparing the ingredients ahead of time and assemble just before serving.  I served them as one of the desserts for Thanksgiving and there was no talking as everyone was eating them, just mmmmm’s from the very first bite.  Great endorsement, wouldn’t you agree?

Cannoli Cream filled Chocolate Chip Cookie Cups

Yield:  30 servings                  Cook Time:  15 minutes

Dough:

  • 4 ounces chocolate bar (I used Hershey’s)
  • 1 cup room temperature butter (2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 1/4 cups old fashioned oatmeal
  • 2 cups semi-sweet chocolate chips (I used Ghirardelli’s)

Cannoli Cream Filling:

  • 2 lb container Polly-O ricotta cheese, drained overnight in a 2-ply cheesecloth (it drains best at room temperature, provided it’s cooler than 70 degrees)
  • 1 1/2 t vanilla extract
  • 1 1/2 c powdered sugar, sifted
  • 2/3 c mini chocolate chips; plus some additional for garnish

Topping:

  • mini chocolate chips (I prefer Ghirardelli)
  • Chocolate sprinkles or colored sprinkles (Holiday colored)

Directions:

Step 1:  For the Cannoli Cream filling:  at least three days before serving, mix drained ricotta, vanilla and sugar together.  Move the mixture to a food processor (I used a small Kitchen Aid chopper) and mix until the filling is smooth and is the right consistency.  Depending on the size of your food processor or chopper, you may need to mix in small batches.

Step 2:  Fold in the mini chocolate chips, cover loosely and store at least overnight (better yet two nights) in the refrigerator.  When ready to fill, transfer the filling to a gallon size Ziploc bag make a 1/2 inch cut on one corner of the Ziploc bag.  Use as a pastry bag to fill the chocolate chip cookie cups.

Step 3:  For the cookie cups:  Grate the chocolate bar and set aside.  Grind the oatmeal to a fine powder in a blender, food processor or mini chopper.  Since I only have a mini chopper, I grind this in two batches.  This isn’t mandatory but to make sure the oatmeal is ground finely enough, I put the oatmeal through a sieve and whatever is left gets ground again.  I repeat this process until my mini chopper can’t grind it anymore.  At the end if there’s a small amount that can’t be ground finely enough, I discard it.  In a large bowl, combine the ground oatmeal, flour, salt, baking powder and baking soda and set aside.

Step 4:  With an electric mixer beat the butter and sugars together for about 4 to 5 minutes until the mixture is fluffy.  Beat the eggs and vanilla into the butter mixture.  Add in the flour mixture using a spatula or wooden spoon until incorporated.  Mix in the chocolate chips and grated chocolate bar.  Optionally chill dough for several hours to overnight.  This helps the flavors meld.  Try not to eat too much of the dough.

Step 5:  Line a regular sized cupcake pan with paper cupcake liners.  Lightly press about a tablespoon of cookie dough into the bottom of each liner.  Add about another tablespoon of cookie dough for the sides of the cup.  Carefully spread the cookie dough evenly around the sides.  Bake in a preheated 375 degree oven for 10 minutes.  Lower the oven temperature to 350 degrees and bake for another 5 minutes.  The cookie cups will be puffed up and look like cupcakes.  Cool 5 minutes.  Using a mini ladle (1 or 2 ounce size), press the cup side down into the cookie cups to make a well in the center.  You can also use the back of a spoon or a pestle to create the well.  Let the cookie cups cool completely.  Repeat for the remaining dough.

Step 6:  Fill the cookie cups with Cannoli cream.  Top with mini chocolate chips, chocolate sprinkles and or red and green Christmas sprinkles.  Serve immediately.

Storing:  Store empty cookie cups in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from the fake Neiman Marcus Cookie recipe e-mail that’s been all over the internet.

Our #ChocolateParty December theme is any type of chocolate cookies.  If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us.  Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.
All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Cookies Party.  Your link will be displayed on the Roxana’s Home Baking site.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Chocolate Bourbon Pecan Pie #12WksXmasTreats #ChocolateParty

Chocolate Bourbon Pecan Pie | Bakewell Junction

Chocolate Bourbon Pecan Pie | Bakewell Junction

It’s time for the eighth week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

This week I’m combining the #12WksXmasTreats with November’s #ChocolateParty.  The theme for the Chocolate Party is pecans.  I’ve always wanted to make pecan pie…not just regular pecan pie, I’d seen this decadent version has chocolate and another layer of flavor with the bourbon.

I had boxed pie crust mix left over from a bout of pie baking my husband had a while back, so I used that for the crust of this Chocolate Bourbon Pecan Pie recipe.  You can use a homemade crust or a pre-made crust from the supermarket.  Two of my brothers-in-law were visiting yesterday and this pie came together rather quickly while they were here.  They loved the pie and my hubby (who doesn’t like pecans) even asked for a second piece.  He also demanded that I make it again not just this once for the blog.  I’d say this recipe is a winner.

Chocolate Bourbon Pecan Pie

Yield:  8 – 10 servings                  Cook Time:  60 minutes

  • 1 – 9 inch deep dish prepared pie crust
  • 3 large eggs
  • 3/4 cup light of corn syrup
  • 4 tablespoons melted butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons bourbon (I used honey Jack Daniels)
  • 1 tablespoons vanilla extract
  • 2 tablespoons flour
  • 2 cups pecans, divided
  • 1 cup milk chocolate chips

Directions:

Step 1:  Chill the prepared pie crust in the refrigerator or freezer while you make the filling.  Mix the eggs, corn syrup, butter, sugar, bourbon, vanilla and flour in a large bowl.  I used an electric mixer.

Step 2:  Sprinkle the chocolate chips evenly on the bottom of the pie crust.  Coarsely chop 1 1/2 cups of pecans the pecans and sprinkle evenly on the bottom of the pie crust.  Carefully pour the filling into the pie crust.  For a pretty presentation, place the remaining pecans on the top in a circular fashion.

Step 3:  Bake in a 425 degree preheated oven for 15 minutes.  I used a glass pie plate so I baked the pie at 400 degrees for 20 minutes.  Reduce the temperature to 350 degrees.  Continue baking for 45 minutes.  Cool pie until set, at least one hour.  Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Storing:  Store covered by plastic wrap at room temperature.

Recipe adapted from Amateur Gourmet and She Wears Many Hats.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 8, November 13, 2013

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Our #ChocolateParty November theme is pecans and chocolate.  If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us.  Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.
All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Candy Party.  Your link will be displayed on the Roxana’s Home Baking site.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Vanilla Venetians #12WksXmasTreats

Vanilla Venetians | Bakewell Junction

Vanilla Venetians | Bakewell Junction

It’s time for the sixth week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from MealPlanningMagic.com.  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

I’ve been looking for a Venetians recipe that I could make for my sister-in-law.  Although she hasn’t tasted the almond flavored ones I’ve made (which can be found here), she always says she doesn’t like them.  I looked for a Venetians recipe that didn’t have the almond paste.  This was no easy task because they sometimes go by Rainbow Cookies, Tri Color Cookies or Seven Layer Cookies and most of them have almond paste.  I found this one that looked good.  My husband and his friend said they were fantastic.  I like them but I may need to try some more recipes so don’t be surprised if you see some more.

Vanilla Venetians

Yield:  36 cookies                  Cook Time:  10 minutes

Batter:

  • 1 cup (2 sticks) butter, melted
  • 1 cup sugar
  • 3 large eggs, separated
  • 4 to 6 teaspoons vanilla extract
  • 1 1/4 cups flour
  • 8 to 10 drops red food coloring
  • 8 to 10 drops green food coloring

Filling and Icing:

  • 8 to 10 ounces apricot or seedless raspberry preserves
  • 6 ounces special dark chocolate bar (I used Hershey’s)

Directions:

Step 1:  Prepare 3 11 by 7 inch pans.  I used the half tray disposable aluminum pans for this.  Spray the pans with cooking spray, line with wax paper and then spray the wax paper with cooking spray too.  You can make these in a pan that’s just been sprayed with cooking spray but they are very thin and you will have difficulty taking them out without breaking them.

Step 2:  With an electric mixer, cream together butter and sugar for about five minutes.  Add the egg yolks and vanilla and beat until combined.  Mix in the flour in small batches.

Step 3:  In a medium bowl beat the egg whites on high for about 10 minutes until stiff.  Fold into the batter until incorporated.

Step 4:  Take 1/3 of the batter (about 1 cup) and add 8 drops green food coloring.  Mix the food coloring using a folding motion to mix the food coloring throughout the 1/3 portion of the batter.  Add additional drops as necessary to get the color you want.  Spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes.  This works best if the rack is in the middle of the oven.

Step 5:  Take 1/3 of the batter (about 1 cup) and add 8 drops red food coloring.  Mix the food coloring using a folding motion to mix the food coloring throughout the 1/3 portion of the batter.  Add additional drops as necessary to get the color you want.  Spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes.  This works best if the rack is in the middle of the oven.

Step 6:  Take the remaining batter (about 1 cup) and spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes.  This works best if the rack is in the middle of the oven.   Cool all three cakes completely.

Step 7:  Warm the apricot preserves in a bowl in the microwave at 30 second intervals while stirring between intervals.  Heat for a maximum of 1 1/2 minutes.  Place wax paper on a cookie sheet and then the invert the green layer onto it (be sure to invert the green layer if you’re using a pan with ridges on bottom).  Spread 1/2 the apricot preserves on the green layer.  Place the untinted layer on top of the green layer.  Spread the remaining apricot preserves on the untinted layer.  Place the red layer on top of the untinted layer right side up and cover with wax paper.  Place another cookie sheet on top of the layers and place weight on top.  Chill everything overnight in the refrigerator.

Step 8:  Remove the cookies from the refrigerator and remove the weight.  Cut the edges of the layers so there are clean edges.  The cut pieces are great for snacking.  Carefully melt 1/2 the chocolate in a double boiler or the microwave.  Spread the chocolate on the top and sides of the cookies.  Let the chocolate dry.  Turn the cookies over, melt the remaining chocolate and spread on the bottom also.  Let the chocolate dry.  Turn the cookies over and cut into 6 by 6 pieces.

Storing:  Store cookies in a sealed plastic container.

Tips:

  • When the apricot preserves are heated, you can remove any large apricot chunks before spreading.  Heating the apricot preserves allows the preserves to soak into the layers and helps the layers cling together better.
  • To cut the layers into pieces, carefully use a sharp serrated knife.  Have the layers placed with the long edge closest to you. Run the knife under hot water and dry it.  Cut the layers in six slices along the long edge of the layers.  To minimize cracking in the chocolate, start cutting in a sawing motion with the warm knife until you break through the chocolate; then press down until the knife cuts through to the bottom of the layers and chocolate.  You will likely need to repeat running the knife under hot water after four slices.  Turn the pieces that look like long narrow logs sideways.  Repeat running the knife under hot water.  Using the same sawing motion to get through the top layer of chocolate and then pressing down to cut through to the bottom of the layers and chocolate, cut each log into 6 pieces.  You will likely need to repeat running the knife under hot water for each log you cut.  Plus if some of the chocolate cracks, then you have a great snack.
  • Making these a few days ahead of time allows the flavors to meld and they taste even better.

Recipe adapted from My Italian Grandmother.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

12 Weeks of Christmas Treats Blog Hop

Week 6, October 30, 2013

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Biscoff Blossoms #Chocolateparty

Biscoff Blossoms | Bakewell Junction

Biscoff Blossoms | Bakewell Junction

Today I’m sharing a recipe that instantly became a family favorite.  I brought these to my sister’s house for my niece’s birthday.  My sister loved them!

This month’s #ChocolateParty is all about family favorites.  My family finds the peanut butter in the peanut butter blossoms overwhelmingly peanutty but the biscoff version is delicious.

Do you prefer the peanut butter or the biscoff version?

I’ve also added the following favorites to the party:

Chocolate Cinnamon Bundt Cake with Mocha Frosting
Chocolate Chip Cookie Dough Mini Cheesecakes
Homemade Devil Dogs
Giant Fauxtess Cupcake

Enjoy!

Biscoff Blossoms

Yield:  36 – 48 cookies                  Cook Time:  8 – 10 minutes

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) softened butter
  • 3/4 cup creamy Biscoff spread
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 48 Hershey’s kisses, unwrapped
  • 1/2 to 2/3 cup raw sugar

Directions:

Step 1:  Combine flour, baking soda and salt in a medium bowl and set aside.  With an electric mixer, beat together butter and biscoff spread for a few minutes.  Cream sugars into the biscoff spread mixture for a few minutes.  The mixture will appear light and creamy.  Mix the egg and vanilla.

Step 2:  Mix in the flour.  Do not over mix.  Roll dough into one inch balls.  Depending on the size of the cookies, there will be 36 to 48 cookies.  Roll dough balls in demara sugar to coat.  Place dough on a parchment paper lined cookie sheet.  Spacing is two inches.

Step 3:  Bake in a pre-heated 375 degree oven for 8 – 10 minutes.  The cookie should be lightly browned.  Upon removing the cookies from the oven, press a Hershey’s kiss in the middle of the cookies.  Let cookies cool on the cookie sheet for a few minutes.  Let cookies cool completely on wire racks.

Storing:  Store in a sealed plastic container.

Enjoy!!!

Recipe from Baker Street.

Are you ready to celebrate #chocolateparty’s 1st anniversary?

The September Chocolate Party will start Monday, September 2nd and every other day a new recipe will be shared until September 30th.

How to participate in September’s Chocolate Party

1. {mandatory} Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum)

If you do not have a blog, just email me  roxana(at)roxanagreengirl(dot)com  your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post (the widget will be working starting September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)

3. {mandatory} To be eligible to win one of the amazing prizes** offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXOCalphalonKeurigImperial SugarHoney Ridge Farms and Land O Lakes® Butter

4. {optional} Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking. New entries are added every day, so check often! (scroll at the bottom of this page to enter the giveaway)

5. {optional} Add the party logo or this collage to your blog post or sidebar. Or both!

http://www.roxanashomebaking.com/wp-content/uploads/2013/07/Chocolate-party-sponsors-.jpg

Add your link to the September Chocolate Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Deep-Fried Mocha Chocolate Chip Cookie Dough #Chocolateparty

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Calling all chocolate lovers.  Once again I planned to share a different recipe today but I changed my mind due to a busy weekend.  This Deep-Fried Mocha Chocolate Chip Cookie Dough recipe is pretty easy to make so it won out over a more involved recipe.  Plus there are a few county fairs during August in Dutchess County, New York area and this ties in well.

Ever since I had seen the pictures of all the available decadent goodies tweeted during the Blog Her conference in Austin, I’ve wanted to make fried cookie dough.  I believe it was Jenny from Picky Palate that tweeted the the fried cookie dough but I could be mistaken.

Since this month’s #ChocolateParty featured coffee combined with chocolate, I adapted the original recipe to incorporate a mocha flavor.  My husband and his friend dubbed this recipe as super good.

A couple of weeks ago I shared a Red Velvet Cake with Cream Cheese Frosting which had coffee as an ingredient too.  Check it out too.

Would you prefer this treat with or without coffee?

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction

Enjoy!

Deep-Fried Mocha Chocolate Chip Cookie Dough

Yield:  40 – 45 fried balls                  Cook Time:  3 minutes

Dough:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1 cup (2 sticks) room temperature unsalted butter
  • 1/2 cup sugar
  • 1 1/2 cup brown sugar
  • 1/2 cup pasteurized eggs
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Batter:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 cup pasteurized eggs
  • 1/2 – 1 1/2 cup seltzer water or club soda, plus more if needed (I used root beer because that’s what I had in the pantry)

Topping:

  • 1/2 cup cups semi-sweet chocolate chips (I used Ghirardelli’s regular chips)
  • 2 tablespoons prepared coffee, room temperature
  • powdered sugar for dusting

Oil for frying (I used olive oil)

Directions:

Step 1:  For the dough:  Combine flour, baking soda, salt and espresso powder in a medium bowl and set aside.  With an electric mixer, cream together butter and sugars for about five minutes.  Add the eggs in two additions; mixing to combine after each addition.  Mix in vanilla and then flour in small batches.  Stir in chocolate chips.

Step 2:  Chill dough for 1 to several hours to make the dough easier to form.  Form cookie dough balls (about 2 teaspoons) and place on a wax paper lined cookie sheet.  When all dough balls are formed, chill in the freezer at least 1 hour.

Step 3:  For the batter:  Mix the flour, sugar and baking powder in a mixing bowl.  Combine the egg and 2/3 of the seltzer.  Add the remaining soda in small increments until the batter resembles a loose pancake batter.

Step 4.  To make the cookies:  Dip the dough balls in the batter and ensure they are well coated.  Carefully fry the dough balls (a few at a time) in the oil preheated to 350 degrees.  A few minutes total is enough time for the dough balls to become a deep golden color.  Mine turned over on their own when they were done on one side but you may need to turn them over to cook evenly.  Using a slotted spoon remove dough balls with a slotted spoon and drain on a paper towel lined plate.

Step 5:  For the topping:  In a small microwave safe bowl, combine the chocolate chips and prepared coffee.  Microwave the mixture for 30 seconds at 50% power (may vary based on your microwave oven) and let sit for a minute.  Stir the mixture until it’s smooth and thick and drizzling consistency.

Step 6:  To serve, place three on a plate and drizzle liberally with mocha topping and sprinkle with powdered sugar.  These are ooey and gooey when served warm and just as delicious when cooled before serving.  If the drizzle cools too much, then just microwave it in small increments to return it to a more liquid state.

Storing:  Store dough balls in a sealed plastic container for a few days but they are best the first day.

Enjoy!!!

Recipe adapted from Food Network, courtesy of George Duran.

This month’s Chocolate Party features coffee (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group. All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Ice Cream Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Chocolate Chip Cookie Sundae #Chocolateparty

Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction

Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction

I planned to share a different recipe today but I thought this one would be more fitting given the hot weather we’ll be getting this week in the New York City area.

My husband had been requesting that I make a Chocolate Chip Cookie Sundae similar to a dessert at a local steakhouse chain.  I used my favorite Chocolate Chip recipe that is adapted from that fake Nieman Marcus recipe that I think everyone received via e-mail.  The recipe makes a delicious cookie and I’ve made them a few different ways.

8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction

8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction

The first photo shows a individual Chocolate Chip Sundae that’s about the size of cupcake.  The next photo shows a Chocolate Chip Sundae large enough to share with three or four people.  I wasn’t watching this one, so it got a little overdone and I prefer the cookie to be gooey and almost raw which is how the individual ones turned out – yum.  The next photo shows a chocolate chip cookie sandwich.

Chocolate Chip Ice Cream Sandwich | Bakewell Junction

Chocolate Chip Ice Cream Sandwich | Bakewell Junction

With this recipe I made one 8 inch cookie sundae to share, six individual cookie sundaes and twenty chocolate chip cookies to make into ice cream cookie sandwiches or eat as is.

Which version would you prefer?

Enjoy!

Fake Neiman Marcus Chocolate Chip Cookies

Yield:  45 – 55 Cookies                  Cook Time:  10 minutes

Dough:

  • 4 ounces chocolate bar (I used Hershey’s)
  • 1 cup room temperature butter (2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 1/4 cups old fashioned oatmeal
  • 2 cups semi-sweet chocolate chips (I used Ghirardelli’s)

Graham Cracker Crust

  • 18 squares of Graham Crackers
  • 5 tablespoons butter, melted

Topping:

  • vanilla ice cream (I used Breyers)
  • Hershey’s Chocolate Syrup for drizzling (I used the one in the can)
  • Chocolate sprinkles or colored sprinkles

Directions:

Step 1:  For the cookies:  Grate the chocolate bar and set aside.  Grind the oatmeal to a fine powder in a blender, food processor or mini chopper.  Since I only have a mini chopper, I grind this in two batches.  This isn’t mandatory but to make sure the oatmeal is ground finely enough, I put the oatmeal through a sieve and whatever is left gets ground again.  I repeat this process until my mini chopper can’t grind it anymore.  At the end if there’s a small amount that can’t be ground finely enough, I discard it.  In a large bowl, combine the ground oatmeal, flour, salt, baking powder and baking soda and set aside.

Step 2:  With an electric mixer beat the butter and sugars together for about 4 to 5 minutes until the mixture is fluffy.  Beat the eggs and vanilla into the butter mixture.  Add in the flour mixture using a spatula or wooden spoon until incorporated.  Mix in the chocolate chips and grated chocolate bar.  Optionally chill dough for several hours to overnight.  This helps the flavors meld.  Try not to eat too much of the dough, you’ll want to try it baked in all these ways.

Step 3:  For the 8 inch cast iron cookie sundae:  Grind the graham crackers finely in blender, food processor or mini chopper.  In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.  Lightly press half the graham cracker mixture into an 8 inch cast iron frying pan.  Add about 10 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs.  Carefully spread the cookie dough evenly across the cracker crumbs.  Bake in a preheated 375 degree oven for 20 to 30 minutes until the cookie is puffed up and the edges turn golden.  Cool 5 to 10 minutes, place three scoops of vanilla ice cream on the center of the cookie.  Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles.  Serve immediately.

Step 4.  For the individual sundaes:  Line a six portion cupcake pan with paper cupcake liners.  Lightly press 1/6th of the remaining graham cracker mixture into each of the lined cupcake wells.  Add about 1 1/2 to 2 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs in each cupcake well.  Carefully spread the cookie dough evenly across the cracker crumbs.  Bake in a preheated 375 degree oven for 13 to 15 minutes until the cookie is puffed up and the edges turn golden.  Cool 5 to 10 minutes (when the cookies cool there will be a dip in the middle – perfect for ice cream), place a scoop of vanilla ice cream on the center of the cookie.  Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles (or colored sprinkles if you prefer).  Serve immediately.

Step 5:  For chocolate chip cookies:  Roll the dough into 1 1/2 to 2 inch balls and place them on a parchment lined cookie sheet about 1 1/2 to 2 inches apart and then flatten them a bit.  Bake in a preheated 375 degree oven for 10 minutes until the cookies are puffed up and the edges are beginning to turn golden.  Repeat with the remaining dough.  Cool 10 minutes before removing from the parchment or they will fall apart.  Cool completely on a rack.

Step 6:  For the chocolate chip cookie sandwiches:  With the cooled cookies, place a scoop of vanilla ice cream on the bottom of one cookie and then press another cookie on top with the bottom facing the middle.  The ice cream will go to the edges of the cookies and roll the edges in a bowl of chocolate sprinkles (or colored sprinkles if you prefer).  If not eating immediately, wrap in plastic wrap and store in the freezer.

Storing:  Store plain cookies in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from the fake Neiman Marcus Cookie recipe e-mail that’s been all over the internet.

This month’s Chocolate Party features ice cream (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

Add your link to the Chocolate Ice Cream Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Lofthouse Sugar Cookies with Ganache and a Cherry #Chocolateparty

Lofthouse Sugar Cookies with Ganache and Cherries | Bakewell Junction

Lofthouse Sugar Cookies with Ganache and Cherries | Bakewell Junction

My dog has been recovering from her ACL surgery and she hasn’t been left alone in the house until yesterday.  She handled that well so this week I’ll be going back to the office on the days I’m scheduled to work on-site.  My fellow car pool buddies wanted some homemade treats because they’ve been without for a few weeks.  One of them is picky and won’t eat anything that’s creamy or contains cream cheese or milk/cream that he can taste.  I thought that I could bake something easy that would work for the #chocolateparty and bring to work.

This month’s #Chocolateparty theme is cherries and chocolate.  I love both cherries and chocolate.  I’ve seen Lofthouse Sugar Cookies on a lot of blogs but I’ve never even tried the store bought ones.  Most recently I’ve seen these cookies on Lizzy’s blog, That Skinny Chick Can Bake, and you can find her post here – Daisy Lofthouse Cookies.  So, I incorporated Lizzy’s Lofthouse cookies into the #ChocolateParty.  Although most of the Lofthouse Sugar Cookies have a buttercream frosting, I went with milk chocolate ganache and a fresh cherry on top.  If you wanted to make these for Christmas, you could substitute maraschino cherries for the fresh cherries.

These cookies are fluffy and soft but aren’t very sweet which is probably why they’re usually topped with buttercream frosting to amp up the sweetness.  My husband loved these cookies with or without the topping.  He liked the dough so much that he was ready to swipe one of the last cookies that was going into the oven just to get some more of the raw dough.

How about you…do you like your cookies very sweet or less sweet?

Enjoy!

Lofthouse Sugar Cookies with Ganache and a Cherry

Yield:  24 – 30 Cookies                  Cook Time:  10 – 12 minutes

Dough:

  • 1/2 cup room temperature butter (1 stick)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond flavoring or vanilla extract (I used vanilla extract)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 eggs
  • 3 cups flour

Topping:

  • 1/4 cup heavy cream
  • 1/2 cup milk chocolate chips (I used Hershey’s)
  • 1 tablespoon unsalted butter, softened
  • 15 fresh sweet cherries, cut in half and pitted

Directions:

Step 1:  For the cookies:  With an electric mixer beat the butter and sugar together for about 4 to 5 minutes until the mixture is light and fluffy.  Combine the vanilla, salt, baking soda and baking powder with the butter mixture.  Add the sour cream and mix to combine.  Add the eggs individually and mix each addition to combine.  Mix in the flour until incorporated.  Chill dough for 1 to 24 hours.

Step 2:  You may roll out the dough to 1/2 inch thick and use a cookie cutter to shape the cookies.  I rolled the dough into 1 1/2 inch balls and placed them on a parchment lined cookie sheet and then flattened them to about half the height, about 1 1/2 to 2 inches apart.  Bake in a preheated 350 degree oven for 10 – 12 minutes.  Repeat with the remaining dough.  Cool completely.

Step 8:  Topping:  In a small saucepan heat cream over medium heat until steaming while stirring constantly or heat in a microwave safe bowl in the microwave in 30 second increments.  Remove from heat, add the chocolate and let stand for 5 minutes.  Add the butter and stir until smooth.  Dip the top of each cookie to thoroughly coat and place half a cherry on the top.

Storing:  Store cookies in a sealed plastic container (in the refrigerator, if it’s warm)  for a few days.

Enjoy!!!

Recipe from That Skinny Chick Can Bake, originally from McCalls.

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Curious about the monthly chocolate party?  Here’s how you can join Roxana and her wonderful hosts Emily of Life on Food, Veronica of My Catholic Kitchen, Pam of Blueberries and Blessings, Liz of That Skinny Chick can Bake, Kim of Ninja Baking, Denise of From Brazil to You , Laura of Tutti Dolci, Karen of Karen’s Kitchen Stories and Becky of A Calculated Whisk.

The recipes will be shared on the first Monday of each month and you can submit your own recipes by the end of the month.  You can submit up to 3 recipes each month.

To make sure everyone is having fun, there are a few rules you’ll have to follow.

1.) Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to a monthly round-up or the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us.  Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.

All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Cherry Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Buttermilk Chocolate Chip Hot Cross Buns #Chocolateparty

Buttermilk Chocolate Chip Hot Cross Buns #chocolateparty by Bakewell Junction

Buttermilk Chocolate Chip Hot Cross Buns #chocolateparty by Bakewell Junction

Easter has come and gone but I think Hot Cross Buns are a great treat any time of year.  This is the second time I made this recipe and I made some changes this time because the first time they didn’t turn out so well (at least to my definition of well).  This doesn’t mean that no one liked the first batch – to the contrary, my husband’s co-workers couldn’t get enough of them.  They just weren’t like Hot Cross Buns, they were more like a thick, dense cookie bar.

On to the success story…  My second attempt worked out wonderfully.  The buns turned out fluffy, light and delicious.  How did this happen (you might ask)?  There are three reasons:

  1. I’ve changed how I get my breads to rise.  I still put the dough in the oven but I don’t warm it by turning it on, I just add a pot of boiling water to warm the oven and turn the light on to ensure the temperature stays warm enough.
  2. I changed the amount of the chocolate chips and the timing of when to add them to the dough.
  3. Instead of using milk, I used buttermilk.

The chocolate party is a linky party hosted by Roxana’s Home Baking and has a different theme every month.  As it turns out, the #chocolateparty theme for April pairs buttermilk and chocolate which is great considering the modifications I made to this recipe.  The only thing I would change the next time I make this recipe is to use milk chocolate chips with a rough chop (just because they’re larger than the semi-sweet chips).  I like the flavor of milk chocolate better in some recipes.  Would you keep the semi-sweet chips or change to  milk chocolate?

chocolate party logoEnjoy!

Buttermilk Chocolate Chip Hot Cross Buns

Yield:  15 or 16 Buns                  Cook Time:  20 minutes

Dough:

  • 2 tablespoons instant yeast
  • 1/2 cup sugar
  • 1 1/2 cups buttermilk, warmed to 110 degrees
  • 1 large eggs at room temperature, lightly beaten
  • 4 1/2 cups flour plus more for dusting
  • 1 teaspoon salt
  • 3 1/2 tablespoons unsalted melted butter plus additional for greasing the bowl and baking pan (or you can use cooking spray instead of additional butter)
  • 1 cup semi-sweet chocolate chips (or substitute milk chocolate chips chopped in half or quarters)

Glaze:

  • 1/4 cup sugar
  • 2 to 3 tablespoons hot water

Crosses:

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk or water

Directions:

Step 1:  Warm milk in the microwave to 110 degrees.  One minute and 25 seconds works in my glass 2 cup measure.  I used my candy thermometer to check the temperature.  If you are transferring to a small bowl, warm the bowl so the milk doesn’t cool.  Add the sugar and yeast to the milk and stir to combine.  Set aside for about 10 to 15 minutes.  I used the boiling water in the oven method for this step too.  The mixture should grow and become foamy.

Step 2:  In a large mixing bowl of your electric mixer, stir together flour and salt.  In the center of the flour form a well.  Add the butter, egg and yeast into the well.  Mix the ingredients and slowly incorporate more and more flour until the flour is completely incorporated and a dough is formed.  Using a dough hook on your electric mixer, knead the dough for approximately five minutes.  The dough should now be smooth and elastic.  If necessary, you may add a little more flour.

Step 3:  Prepare a large bowl by greasing it with butter or cooking spray.  Transfer the dough into the bowl and turn it so the entire dough becomes greased.  Cover the bowl with plastic wrap and let it rise for an hour (I used the boiling water in the oven method here too).   After an hour, the dough should have doubled in size.

Step 4:  On a clean work surface, lightly sprinkle some flour.  Place the dough on the floured surface.  Deflate the dough.  Add the chocolate chips.  Incorporate the chips by kneading the dough.  Using a bench scraper or a sharp knife cut the dough into 15 or 16 evenly sized dough balls.  If you’re using a 9 by 13 inch pan, you may want make 3 by 5 rows of buns or your pan may fit 4 by 4 rows of buns.  Let this determine whether you should make 15 or 16 buns, otherwise you could wind up with a few oddly shaped buns.  Place the buns in a greased or parchment lined baking pan.  The buns should be set closely together in the pan.  Cover the buns and let them rise for 20 minutes (since I have a double oven, I used the boiling water in the oven method here too).

Step 5:  In a 400 degree preheated oven, bake the buns for 20 to 25 minutes.  The buns will be golden brown and smell delicious.

Step 6:  Glaze:  While the buns are baking, combine the sugar and 2 tablespoons of hot water in a small bowl.  Mix until the sugar dissolves.  If necessary, additional hot water in small increments but do not exceed a total of 3 tablespoons (i.e. the original 2 tablespoons plus up to an additional 1 tablespoon).

Step 7:  After the buns are finished baking, take them out of the oven.  Using a pastry brush, coat the buns with all the glaze immediately after removing them from the oven.  Move the buns to a wire rack and let them cool in the pan.

Step 8:  Crosses:  In a medium bowl, mix powdered sugar and 1 tablespoon of milk (or water) to create the icing mixture.  You may add up to 1 additional tablespoon of milk to get to the a piping consistency.  Fill a piping bag with the icing and pipe crosses on the buns.  Alternatively you can fill the corner of a plastic ziploc bag, and snip 1/4 inch opening in end to pipe the crosses.  Many like these buns served warm but I thought they were delicious at room temperature.

Storing:  Store buns in a sealed plastic container or covered with plastic wrap for a few days.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.

Enjoy!!!

Recipe from Seeded At The Table, originally from Butter Baking.

This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.

Foodie Friends Friday

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Chocolate Babka #TwelveLoaves March

Chocolate Babka #TwelveLoaves March | Bakewell Junction
Chocolate Babka #TwelveLoaves March | Bakewell Junction

Mmmm….  Look at those chocolate swirls.

Chocolate Babka #TwelveLoaves March 2 | Bakewell Junction
Chocolate Babka #TwelveLoaves March 2 | Bakewell Junction

Chocolate Babka is one of those things that I’ve wanted to try baking for several years.  I had printed a copy of the recipe I had seen on Smitten Kitchen and had it with all my other recipes (this was long before Pinterest became popular).  Thinking this would be a great recipe for #TwelveLoaves March which is featuring Holiday Breads, I decided to make it.

Babka in Polish means Grandmother and was traditionally made for Easter.  It was also a tradition in Lithuania, Slovakia, Belarus, Ukraine and Western Russia.  Another version of Babka (Chocolate Babka) is associated with Eastern European Jews.  The history behind Babka is a little confusing.  From what I’ve read on the internet, it’s debated as to who started the Babka tradition but it’s usually made around Easter.

This recipe contains a ton of butter and a ton of chocolate.  It is decadent, delicious and smells heavenly.  I would highly recommend breaking the Lenten fast with this sweet bread.  Although it takes a while to make this recipe, I had great results – my dough rose well and it was easy to roll out.  I did have one mishap because I don’t have three of the 9 by 5 loaf pans, so my attempt to put two of the loaves side by side in a half aluminum tray didn’t work out so well.  They were very dense and gooey in the middle but that didn’t alter the taste and they were devoured quickly anyway.  The only thing I would change for next time it to double the crumb topping recipe – you can never have too many crumbs.

Have you ever had Babka?  Which type do you prefer – chocolate filling, cinnamon filling, raisins, etc?

If you’re interested in additional Easter recipes that I make, try my Easter Bread or Prosciutto Bread (Lard Bread) recipes.  They’re delicious too.

Enjoy!

Chocolate Babka

Yield:  3 Loaves                  Cook Time:  70 minutes

Dough:

  • 1 1/2 cups milk, warmed to 110 degrees
  • 2 1/4 ounce packages active dry yeast or 4 1/2 teaspoons yeast
  • 3/4 cup sugar plus a another pinch
  • 2 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 6 cups flour plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter at room temperature plus additional for bowl and loaf pans (or you can use cooking spray instead of additional butter)

Egg Wash:

  • 1 egg at room temperature
  • 1 tablespoon heavy cream

Filling:

  • 2 1/4 pounds very finely chopped semisweet chocolate (I substituted a combination of Hershey’s and Lindt’s milk chocolate candy)
  • 2 1/2 tablespoons ground cinnamon
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature

Streusel Topping:

  • 1 2/3 cups powdered sugar
  • 1 1/3 cups flour
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature

Directions:

Step 1:  Warm milk in the microwave to 110 degrees.  One minute and 25 seconds works in my glass 2 cup measure.  I used my candy thermometer to check the temperature.  If you are transferring to a small bowl, warm the bowl so the milk doesn’t cool.  Add the pinch of sugar and yeast to the milk and give a quick stir.  Set aside for about 5 minutes.  The mixture should become foamy.

Step 2:  Stir together 3/4 cup sugar, 2 eggs and yolks in a medium bowl.  Combine yeast and egg mixtures and mix thoroughly.

Step 3:  Add the flour and salt to the bowl of an electric mixer and give a quick stir.  Add the wet mixture to the flour and beat on low with the paddle attachment for about 30 seconds to combine.  Swap out the paddle attachment for the dough hook.  Cut 2 sticks of butter into 1 inch pieces and add to the dough.  Beat with the dough hook until butter is combined.  This will take approximately 10 minutes.  The dough will be soft and barely sticky.

Step 4:  On a clean work surface, lightly sprinkle some flour.  Place the dough on the floured surface.  You may need to scrap the bowl and dough hook to get every last bit of the wonderful dough.  Knead a minute or two.  Prepare a large bowl by buttering it or spraying with cooking spray.  Transfer dough to prepared bowl and turn to coat butter/cooking spray.  Cover bowl with plastic wrap.  Let dough rise in a warm spot for 1 hour to double in size.  My house is always cool so, while I prepare the dough, I boil a pot of water and place it in my oven along with the dough.  This creates a great environment for the dough to rise.

Step 5:  Filling:  Mix the chocolate, 1 cup sugar and cinnamon in a large bowl.  Cut in 1 1/2 sticks of butter using a pastry cutter until you have a homogeneous mixture.

Step 6:  Egg wash:  In a small bowl, beat egg and heavy cream together.

Step 7:  Butter the loaf pans or spray with cooking spray then line with parchment paper. Punch down the dough and wait for 5 minutes before cutting into thirds.  Cover resting dough while working with the first piece of dough.  Flour the work area.  Roll the first piece of dough until it’s about 1/8 inch thick.  It should be about 16 by 16 inch square.

Step 8:  Using the egg wash, moisten the edges of the rolled dough.  Evenly crumble 1/3 (about 2 1/2 cups) of the chocolate mixture minus 2 tablespoons on rolled dough up to about 1/4 from the edge of the dough.  Beginning at one side of the dough, roll the dough up until you reach the opposite side.  Pinch the dough together to seal the edges.  The dough needs to be twisted along it’s length 5 or 6 times.  Moisten the top of the rolled dough with the egg wash.  Sprinkle 2 tablespoons of the chocolate mixture on half the roll and press into the dough.  Fold the side of the dough roll without the chocolate mixture onto the side with the chocolate mixture.  Seal edges by pinching.  Twist the roll twice and place in loaf pan.  Repeat  rolling dough through placing in loaf pan for each of the other doughs.

Step 9: Streusel Topping:  Add powdered sugar, flour and butter in a large bowl.  Mix to combine and create small to large crumbs.

Step 10:  Preheat oven to 350 degrees.  Loosely cover with plastic wrap and let doughs rise for 20 to 30 minutes in a warm spot.  Moisten the tops of the loaves with the egg wash.  Sprinkle the top of each loaf with 1/3 of the streusel.

Step 11:  Place loaves in preheated oven and bake 55 minutes until golden, rotating loaves midway during baking.  Lower temperature to 325 degrees and bake another 15 to 20 minutes until loaves are darker golden.  Cool completely on wire racks.  Depan loaves and try not to eat an entire loaf.

Storing:  Store loaves in a sealed plastic container or covered with plastic wrap.

Tips:

  • To finely chop the chocolate easily, break it up into inch size pieces initially.  In small batches, use a food processor or mini chopper to chop it finely.
  • The dough can be frozen for 1 month after preparing up to the point where they are ready to be placed in the oven.  Remove the dough from the freezer and wait 5 hours before baking.
  • If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.

Enjoy!!!

Recipe from Smitten Kitchen, originally from Martha Stewart.

TWELVE2520LOAVES255B4255D
What is baking this March in the TwelveLoaves kitchens? Holiday Breads!

#TwelveLoaves March:  Holiday Bread.  Bake a bread, yeast or quick bread, loaf or individual.  This #TwelveLoaves is all about the incredible holiday breads featured in March.  Do you have a favorite Easter or St. Patrick’s Day Bread?  We would love to see it.  Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this March!

We would love to have you join our #TwelveLoaves group; it’s easy!
1.  When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your Bread is inspired by the theme!
2.  Please link your post to the linky tool at the bottom of Lora’s blog (Cake Duchess) or the link below.  It must be a bread baked to the Twelve Loaves theme.
3.  Have your Twelve Loaves bread that you baked this March, 2013 posted on your blog by March 31, 2013.

You are next… Click here to enter

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.

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Spatulas On Parade

Venetians / Rainbow Cookies / Tri Color Cookies

Venetians / Rainbow Cookies / Tri Color Cookies by Bakewell Junction

Venetians / Rainbow Cookies / Tri Color Cookies by Bakewell Junction

I’m sharing a delicious recipe that I made a few weeks ago.  This Christmas my friend Chris sent over her cookies and they were unbelievably delicious.  She agreed to give me her recipe and they turned out wonderfully.

My prior attempt to make Venetians with a different recipe a few years ago didn’t turn out well at all so I hadn’t tried another recipe until now.  My husband and I won’t even eat these if they’ve been purchased because they just don’t taste good.  I can hardly believe how delicious these are.

Although there’s some extra steps in assembly, these cookies aren’t really too difficult to make.  I did learn some things while making this recipe.  My Apricot preserves had some apricot chunks in it and I should probably have removed the chunks (although there were no complaints, mind you).  My almond paste wasn’t broken up evenly and it didn’t incorporate evenly into the cake (again, no complaints).  I’ve added tips at the end of the recipe so you won’t run into the same things.

I hope you try this recipe because you will get what I call the “wow factor”.  When you serve these cookies, anyone that tries them will say wow.  So do you like these cookies from the Italian bakeries?  The cookies have so many names, what name do you use?

Enjoy!

Venetians / Rainbow Cookies / Tri Color Cookies

Yield:  48 or 64 cookies (depending on cut)                  Cook Time:  15 minutes

  • 8 ounces Almond Paste (I used the Odense 7 ounce tube)
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 4 eggs, separated
  • 4 tablespoons almond extract
  • 2 cups sifted flour
  • 1/4 teaspoon salt
  • 12 drops red food coloring
  • 12 drops green food coloring

Icing and Filling

  • 1 12 ounce jar apricot preserves
  • 1 – 2 Special Dark Chocolate bars (I used a combination of Lindt and Ghirardelli)

Directions:

Step 1:  Spray 3 13 by 9 by 2 baking pans with cooking spray, line with wax paper and then spray the wax paper with cooking spray too.  I didn’t have three pans of this size, so I prepared my cakes one at a time.

Step 2:  Break apart almond paste until it looks like grains of sand and no lumps remain.  Step 3:  Preheat oven to 350 degrees.  Combine almond paste, butter, sugar, egg yolks and almond extract.  Beat with an electric mixer until light and fluffy.  Add flour and salt. Mix until combined.  In another bowl, beat egg whites until stiff.  Carefully fold into the batter.

Step 4:  Take 1/3 of the batter (about 1 1/2 to 1 1/3 cup) and add 10 drops of green food coloring.  Using a folding motion mix the food coloring throughout the 1/3 portion of the batter.  Add additional drops as needed to reach the color you want.  Spread the green batter as evenly as possibly in the prepared pan and bake for 15 minutes until the edges become light golden.

Step 5:  Take 1/3 of the batter (about 1 1/2 to 1 1/3 cup) and add 10 drops of red food coloring.  Using a folding motion mix the food coloring throughout the 1/3 portion of the batter.  Add additional drops as needed to reach the color you want.  Spread the red batter as evenly as possibly in the prepared pan and bake for 15 minutes until the edges become light golden.

Step 6:  Take the remaining 1/3 of the batter (about 1 1/2 to 1 1/3 cup) and spread as evenly as possibly in the prepared pan and bake for 15 minutes until the edges become light golden.  Cool all three cakes completely.

Step 7:  Warm the apricot preserves in a bowl in the microwave at 30 second intervals while stirring between intervals.  Heat for a maximum of 1 1/2 minutes.  Place wax paper on a cookie sheet and then the green layer.  Spread 1/2 the apricot preserves on the green layer.  Place the untinted layer on top of the green layer.  Spread the remaining apricot preserves on the untinted layer.  Place the red layer on top of the untinted layer and cover with wax paper.  Place another cookie sheet on top of the layers and place weight on top.  Chill everything overnight in the refrigerator.

Step 8:  Remove the cookies from the refrigerator and remove the weight.  Cut the edges of the layers so there are clean edges.  The cut pieces are great for snacking.  Carefully melt the chocolate in a double boiler or the microwave.  Spread the chocolate on the top and sides of the cookies.  Let the chocolate dry.  Turn the cookies over and spread chocolate on the bottom also.  Let the chocolate dry.  Turn the cookies over and cut into 8 by 8 pieces or 6 by 8 pieces.

Storing:  Store cookies in a sealed plastic container.

Tips:

  • Breaking up the almond paste can best be accomplished by breaking it into 1 inch by 1 inch cubes and using a food processor, mini chopper or blender to break it up completely.  If you don’t have access to any of these, you can use a grater to break it up.
  • When the apricot preserves are heated, you can remove any large apricot chunks before spreading.  Heating the apricot preserves allows the preserves to soak into the layers and cling together better.
  • To cut the layers into pieces, carefully use a sharp serrated knife.  Have the layers placed with the long edge closest to you.   Run the knife under hot water and dry it.  Cut the layers in eight slices (if you want larger cookies, make 6 slices) along the long edge of the layers.  To minimize cracking in the chocolate, start cutting in a sawing motion with the warm knife until you break through the chocolate; then press down until the knife cuts through to the bottom of the layers and chocolate.  You will likely need to repeat running the knife under hot water after four slices.  Turn the pieces that look like long narrow logs sideways.  Repeat running the knife under hot water.  Using the same sawing motion to get through the top layer of chocolate and then pressing down to cut through to the bottom of the layers and chocolate, cut each log into 8 pieces.  You will likely need to repeat running the knife under hot water for each log you cut.  Plus if some of the chocolate cracks, then you have a great snack.
  • Making these a few days ahead of time allows the flavors to meld and they taste even better.

Enjoy!!!

Recipe adapted from my friend Chris.

This post may also be entered in the following linky party. Click the button below to see the other great posts in the blog hop.

Foodie Friends Friday

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