NY Times Chocolate Chip Cookie with Ice Cream and Chocolate Syrup

NY Times Chocolate Chip Cookie | Bakewell Junction

NY Times Chocolate Chip Cookie | Bakewell Junction

Memorial Day means different things to different people.  It is a day honor those who gave their lives so we as a country could be free.  It also signifies the beginning of the summer season.  This year it’s also a time for my husband and I to keep our doggie quiet since she’s recovering from her ACL surgery last Monday.  As she gets better she wants to run, jump and spin in circles like she normally would.  This is very bad for her recovery, so we watch and wait.

The summer season means lots of barbaques, grilling and campfires.  I originally intended to post a homemade marshmallow recipe which would have been great for roasting or s’mores but the marshmallows were a flop.  It was my first time making marshmallows and the recipe included unflavored gelatin which I couldn’t find in my local supermarket (go figure).  I found some in the natural foods store but it may not have been the same thing and probably didn’t work the same way.

Instead I turned to a recipe that I’d seen recently on Sugarcrafter.  Tracy isn’t the only one that hadn’t tried the NY Times Chocolate Chip Cookie recipe – I hadn’t either.  It seemed like a relatively easy recipe with a great result and so I made them.

Unfortunately this weekend I was having no luck whatsoever, I made an error with the cookies.  I inadvertently added an extra half stick of butter to the recipe.  In addition, I don’t have a kitchen scale – except for my Grandmother’s really old one that isn’t precise enough – so I divided the dough into 20 equal portions instead of 3.15 ounce balls.  In the end the cookies turned okay.  They spread a bit more than they should because of the extra butter and were crispier too but my husband really liked them anyway.  To dress them up a bit, I added vanilla ice cream and chocolate syrup.

What did you do for Memorial Day – family barbaque, camping or something else?

Enjoy!

NY Times Chocolate Chip Cookies

Yield:  20 cookies                  Cook Time:  18 – 20 minutes

Dough:

  • Substitute 3 sticks of unsalted butter for the 2 1/2 sticks to the recipe here.

Ice Cream:

  • 1 1/2 quarts of your favorite French Vanilla Ice Cream (I prefer Breyers)

Topping:

  • Hershey’s Chocolate Syrup for drizzle.

Directions:

Step 1:  For the dough:  Follow the directions found here with the higher butter substitution.

Step 2:  To serve:  Optionally warm the cookie in a microwave save dish for 10 to 15 seconds, top with a large scoop of ice cream and drizzle with Hershey’s Chocolate Syrup.

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

Enjoy!!!

Recipe from Tracy of SugarCrafter.

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Italian Rum Baba #TwelveLoaves May

Italian Rum Baba | Bakewell Junction

Italian Rum Baba | Bakewell Junction

For this month’s #TwelveLoaves linky party, the theme is any bread we wish to share to celebrate the #TwelveLoaves anniversary.  A long time friend of mine loves Rum Baba and she asked me to find an authentic and classic Neapolitan recipe which I’d like to share for #TwelveLoaves May.  I can’t wait to make this recipe again for my friend – she’ll love them.

It was hard to figure out what the end result should be because I don’t like bakery made Rum Baba (it’s the picky thing again).  On the up side, my Mom and a co-worker do like Rum Baba and they were able to help me with deciding which of the recipes I tried worked better.  The first recipe was tasty but it wasn’t what I thought of as authentic Rum Baba.  This recipe turned out to be authentic and, surprise of all surprises, my husband loved them too.  I found the recipe I adapted on You Tube from the Giallo Zafferano kitchen.  There’s a video but you can get the details too.

This is a relatively easy recipe and I recommend you give it a try.  The syrup gives it a lovely sweetness.  If you have brioche pans, you can use them to make these or you can use a cupcake pan like I did.

Enjoy!

Italian Rum Baba

Yield:  12 rum baba                  Cook Time:  20 minutes

Dough:

  • 2 cups flour
  • 2 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/3 tablespoons instant yeast
  • 9 tablespoons of room temperature butter
  • 1/4 cup of milk

Syrup:

  • 2 cups water
  • 2 1/2 cups of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup of rum

Directions:

Step 1:  For the dough:  Heat milk to 110 degrees in a microwave safe small bowl or a 1 cup measure.  I heated the milk in the microwave in small intervals until the thermometer read 110 degrees.  Add 2 teaspoons of sugar and the yeast and mix briefly to combine.  Set aside until the mixture begins to foam.

Step 2:  In the interim, set up your electric stand mixer with the dough hook attachment.  Add the flour to the mixer bowl.  In another bowl beat the eggs and then mix in the salt.  Turn on the mixer on low and add in the egg mixture.  Then add in the yeast mixture.  Scrape down the sides of the bowl to ensure the flour is incorporated.

Step 3:  While the flour is incorporating, in another small bowl mix the softened butter and remaining sugar together.  Turn the mixer to high and add the butter mixture to the dough and knead until the butter is completed incorporated.

Step 4:  Transfer the dough to a large greased bowl.  You can use butter or cooking spray to grease the bowl.  Cover the dough with plastic wrap and place in a warm place to rise for approximately 1 to 1 1/2 hours (see tips).  The dough should double in size.

Step 5:  Flour and butter the baba moulds, brioche moulds or cupcake tins to prepare them.  Deflate the dough with a large spoon and fill the 12 moulds about halfway.  Place the moulds on a baking sheet and let them rest for about 20 minutes in a warm place.

Step 6:  Preheat oven to 400 degrees.  Bake the batter at 400 degrees for 10 minutes.  Lower the temperature to 350 degrees.  Bake 10 minutes more.  Remove the baba from the oven and let cool about 10 minutes; then depan and transfer them to a cooling rack to cool completely.

Step 7:  For the syrup:  While the baba bake.  Boil the water in a medium sauce pan.  Add the sugar and stir until completely dissolved.  Let the syrup continue cooking to thicken.  After about 5 minutes add the vanilla and rum and mix to combine.  Continue stirring and cooking for another 2 to 3 minutes.

Step 8:  Place the rum baba in the plastic container upside down. Prick the bottoms with a toothpick.  Pour about 3/4 of the syrup over the Rum Babas and let them soak it in.  Reserve the remaining syrup and any that’s run out of the babas to pour over the babas when serving.

Tips:  To create a warm environment, 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.  In addition, you can garnish with whipped cream but I usually see these plain.

Storing:  Store Rum Babas in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Sonia and Giallo Zafferano on You Tube.

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What is baking this May in the TwelveLoaves kitchens?

#TwelveLoaves May:  Bake any bread, yeast or quick bread, loaf or individual.  This #TwelveLoaves May 2013 is all about May is all about celebrating bread and the one year anniversary of #TwelveLoaves.  Do you have a favorite bread?  We would love to see it.   Think luscious quick loaves, sinful scones, delightful Danishes.  Any bread recipe you’d like to bake, share it with us!  Let’s get baking!

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

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 my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this May 2013 posted on your blog by May 31, 2013.

You are next… Click here to enter

Lora launched this Twelve Loaves this last May and there have been many wonderful recipes shared since then.  I haven’t participated from the beginning but it’s been fun the past few months that I have participated.
Check out what we have been busy baking!

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries

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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New York Cheesecake

NY Cheesecake | Bakewell Junction

NY Cheesecake | Bakewell Junction

Happy Mother’s Day!  My hubby and puppy haven’t been feeling well plus most evenings I’ve been waging the annual losing battle with the dandelions, so haven’t posted in a few weeks.  I’m glad be back and I baked a couple of yummy sweets for today.

My Sister-in-law has made a delicious cheesecake with a chocolate graham cracker crust on many occasions and she was kind enough to give me the recipe several years ago.  I’ve made this cheesecake many times with delicious results each time.  This is a creamy and delicious treat that I’m sharing with you today.  The crust reminds me of the Carvel crunchies in their cakes.

I also made Lizzy’s Moomie’s Cinnamon Buns.  Lizzy’s blog is That Skinny Chick Can Bake and she has so many lovely recipes that I don’t know that I’ll ever be able to make all those I’d like to make but be sure to take a look at this recipe, it’s a hit.  Here’s my first attempt with this recipe and both my Nieces loved them.

Moomies Cinnamon Rolls | Bakewell Junction

Moomies Cinnamon Rolls | Bakewell Junction

Enjoy!

New York Cheesecake

Yield:  12 servings                  Cook Time:  60 minutes

Crust:

  • 16 to 18 chocolate graham cracker squares (about 1 1/2 cups finely ground)
  • 5 tablespoons butter, melted

Filling:

  • 3 8 ounce tubs of whipped cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 16 ounces sour cream, room temperature
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 1/2 cups sugar
  • 3 eggs, room temperature

Directions:

Step 1:  For the crust:  If your spring form pan leaks, line the outside with aluminum foil (it may be better to do this regardless).  Finely crush the graham crackers.  I generally do this by hand while the crackers are still in the plastic package but you can put them in a mini chopper or food processor.  Place the crackers and the 5 tablespoons of melted butter in a medium bowl.  Mix thoroughly.  Lightly spray the pan with cooking spray.  Transfer the mixture to a 10 inch spring form pan.  Distribute the mixture evenly across the pan.  Press the mixture onto the bottom of the pan and at least 1/4 to 1/2 inch up the sides of the pan.  Set the prepared pan aside.

Step 2:  For the filling:  Preheat the oven to 375 degrees.  In the bowl of a stand mixer, mix together the whipped cream cheese, butter, sour cream, cornstarch, vanilla, lemon juice and sugar until well blended.  Scrape down sides as needed.  Add eggs one at a time.  Mix each addition until completely combined before adding the next.  Scrape down sides as needed.

Step 3:  Transfer the filling into the pan and spread evenly across the pan.  Fill a roasting pan (that is larger than the spring form pan) 1/3 of the way with hot water.  Place the filled spring form pan in the center of the roasting pan.  Be sure that the water is about half way up the sides of the spring form pan.

Step 4:  Bake at 375 degrees for 60 minutes.  After the cheesecake is finished baking, I usually let it cool completely with the oven door open.  I believe this helps resist cracking.

Storing:  Store in the refrigerator covered with plastic wrap.

Tips:  Drizzle with Hershey’s syrup after plating.

Enjoy!!!

Recipe from my Sister-in-law and I believe originally adapted from Philadelphia Cream Cheese.

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