Chocolate chip oatmeal cookies stuffed with chocolate ganache

Whenever I ask Mr X his opinion on what I should bake, the answer usually is "cookies". I had been wanting to bake a cookie that had oats in it (that wasn't ANZAC cookies) for a while, probably to trick myself into thinking I was baking a "healthier" version of something he loves. When I came across this recipe I couldn't wait to try it.


To increase the chocolate factor (and therefore probably cancelling out any healthy bonus points from the oats), I added a ball of chocolate ganache to the centre. Yummmmmm.

The recipe makes approx 36 cookies. The cookies turn out thick and soft on the inside with a slightly crispy shell. Bake them all at once - or freeze some and bake at a later date.
Cookie recipe from Brown eyed Baker

Ingredients:

3 cups plain flour
1½ cups rolled oats
1 tsp baking powder
1 tsp baking soda
¼ teaspoon salt
1 1/2 cups unsalted butter, softened
1 1/4 cups white sugar
1 1/4 cups brown sugar, firmly packed
2 large eggs, room temperature
1 tablespoon vanilla bean paste
1 3/4 cups top deck chocolate, chopped
1/2 cup dark chocolate, chopped

Chocolate ganache, frozen, to stuff cookies with (approx 1/2 cup)

Method:

Preheat oven to 176 degrees C. Line two baking trays with baking paper.

Mix together the flour, baking powder, baking soda and salt in a medium bowl and set aside.

Beat both sugars ad the butter in a large mixing bowl. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

Add a third of the flour and beat it into the sugar/butter/egg mixture, mixing only until just combined. Repeat with remaining flour - do not overmix.

Using a large wooden spoon, gently mix in the oats, then the chocolate chips.

I use an ice cream scoop for easy cookie making. Roll ice cream scoop sized balls of cookie dough. If you are inserting some ganache (you should), do it like this: 

Place on baking paper lined baking tray approx 5 cm apart (they flatten and spread while baking). You should be able to fit about 9 comfortably on a tray. Bake cookies until they are lightly golden on the outside but still soft (they firm up when cooled), about 12 - 14 minutes. I bake my cookies in batches, one tray at a time. I pop one tray in the oven and roll the next batch while they are baking, but it is up to you how you do it. If you bake two trays at a time, switch oven trays from top to bottom at the 7 minute mark to ensure even baking. Remove from oven and leave to cool before removing from baking trays. Repeat with remaining cookie dough.

Seriously good brownies....with caramello chocolate

There is something wonderfully tempting about a gooey, chocolately brownie. They are not the most attractive of baked goods, and are definitely not neat and pretty like a cupcake. But seriously.... to me at least, the gooier the brownie looks, the better. The brownies have a lovely shiny top due to heating of the sugar/butter mixture for a second time (and ultimately dissolving more of the sugar).

These are good just the way they are, but also easily adaptable. Add-ins are only limited by your imagination.

This recipe is adapted from Beantown Baker, but originally came from a US flour company.

Ingredients:

1 cup unsalted butter
2 cups white sugar

1/4 cup brown sugar
4 large eggs
1 1/4 cups cocoa
Sprinkle of salt
1 tsp baking powder
1 tbsp vanilla bean paste
1 1/2 cups plain flour

1/2 cup dark chocolate pieces

1/2 cup milk chocolate pieces

1 cup caramel chocolate pieces

Method:

Preheat the oven to 176 degrees C. Grease and line a 22cm x 33 baking pan (approx).

Melt the butter in a small saucepan over low heat. Remove from the heat and mix in the sugar until combined. Return the pan to the heat just until the mixture is hot, but you don't want it to bubble. Stir continuously - it should look lovely and glossy.

Pop the butter/sugar mixture to a large mixing bowl. Add the cocoa, salt, baking powder and vanilla. Add in the eggs, mixing until smooth.

Mix in the flour and chocolate, stirring until combined. Be careful not to over mix.

Pour the batter into the prepared pan and bake for approx 25-30 minutes, until the brownie edges are set and firm but the centre is still a little gooey (not uncooked though!).

Remove from the oven and allow to cool in the pan for 10 to 15 minutes.  Carefully remove from pan and allow to cool further. If you can resist, leave to cool completely for easier cutting.

Chocolate and caramel slice

This recipe is from Exclusively food, a great website with many tempting recipes that I wish to try. This recipe has been calling to me for a while - I love caramel. I cannot begin to describe how amazing the base smelt while baking... the irresistible combination of butter, brown sugar and coconut. 

While the recipe is a three step process, it is a really easy slice to make with great results. Everyone loves this slice.

Ingredients:

Base
1/2 cup brown sugar, firmly packed
2/3 cup desiccated coconut
2/3 cup self-raising flour
85g butter, melted

Caramel centre
30g butter
2 tablespoons golden syrup
1 can sweetened condensed milk
 

Chocolate topping
150g milk or dark chocolate
1 tsp oil

Method:
Preheat oven to 160 degrees Celsius (fan-forced). Grease and line a 20cm square cake pan. I like to create an overhang with the baking paper to ensure easy removal of the slice from the pan once baked.

Base
Add the brown sugar, coconut, and flour in a large bowl and stir lightly until well combined. Add in the melted butter and stir to combine before pressing the mixture into prepared pan - a back of a spoon or your fingertips are the easiest ways.

Pop in the oven and bake for 10-12 minutes, or until lightly golden on outside and slightly puffed in the centre.

Set it aside to cool while you make the caramel.

Caramel filling
You can do the caramel a couple of ways, either in a saucepan or in the microwave.

Saucepan - Over medium heat add butter and golden syrup to a small heavy-based saucepan and stir occasionally. Add the condensed milk once the butter has melted and stir continuously for about 10-12 minutes. Mine was done it 10 - is is ready when the caramel has thickened.

Carefully spread this over the base and put it back in the oven for 10-12 minutes. Again, mine was done in 10. It is done when the caramel has darkened around the outside, forming a 1/2 cm frame.

Leave to cool.

Chocolate topping

Chop the chocolate into small pieces and put in a microwave safe bowl. Microwave on medium for a minute. Check and stir. Microwave in 30 bursts on medium until melted. Be careful not to burn it. Stir in oil. The oil makes the chocolate easier to slice through once set.

Double the apple - Apple cake with apple filling

My Dad has been helping us a lot lately in our search for a new house. So as one way to say thank you, I baked him an apple cake.


Ingredients:
Cake (Adapted from Simply Recipes)
1/2 cup unsalted butter, room temperature
2 cups plain flour
1 tsp baking soda
1 tsp cinnamon
1/2 teaspoon ground allspice
Pinch salt
1 cup sugar (I used 3/4 white, one quarter brown)
3 large eggs
1 teaspoon vanilla bean paste
1 cup apple sauce (plus extra to fill the cake) - recipe here is enough for the cake plus filling.
1/4 cup buttermilk


Method:
Preheat oven to 190 degrees C. Greese and line a 20 x 20 cm square baking pan.
Sift the flour, baking soda, cinnamon, allspice and salt into a large bowl and set aside.
Place the butter in another bowl and beat until pale, add sugar and beat until fluffy. Add the eggs, one at a time, and beat to combine after each. Add the vanilla and the applesauce, and beat until combined.
Mix in half of dry ingredients. When nearly combined, add the buttermilk. Mix in the remaining dry ingredients, until fully incorporated. Be careful not to over-mix.
Pour the batter into the prepared cake pan and place in centre of the oven. Bake for 25-30 minutes, until cake is done. Test for doneness by lightly pressing the cake - it should spring back to the touch. Alternatively poke a toothpick into the centre of the cake - if it comes out clean, its done. Remove the cake from the oven and leave to cool in pan for 15 minutes. Remove from pan and leave to cool on wire rack.


Once cool, carefully slice in half and fill with the extra apple sauce.

Ice with cream cheese icing.

Apple sauce

Adapted from All Recipes and Simply Recipes

Ingredients
4 apples (peeled, cored and chopped)

Slice of lemon peel
1/2 - 3/4 cup water
1/4 cup white sugar

1/4 cup brown sugar
1/2 teaspoon ground cinnamon

Method
In a saucepan, combine apples, lemon peel, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Remove lemon peel and allow to cool before mashing with a fork or potato masher. If you want it smoother, use a hand held mixer or pop it in the blender for a few seconds.

Strawberries & cream (and white chocolate....)

Strawberry and white chocolate baby cakes with white chocolate ganache

Last weeks recipe was based on the delicious combination of strawberries and chocolate. As berries are so good at the moment, I couldn't resist using them again. So... this week the theme is similar, but with white chocolate instead of milk chocolate.

White chocolate isn't really, chocolate, is it. My Dad loves good chocolate - can't stand white chocolate. So I made his by replacing the white chocolate with blueberries and no white chocolate ganache.

Makes about 30 mini cupcakes

Ingredients:
White chocolate ganache
1/3 cup thickened cream
90g white chocolate, chopped into small pieces

Cupcakes (recipe adapted from Exclusively Food)
2 tsps 10ml freshly squeezed lemon juice
1 tsp vanilla bean paste
1 cup low fat milk
1/2 cup rice bran oil
1 large egg
2 cups self-raising flour
2/3 cup caster sugar
130 g white chocolate, chopped into small pieces
200g strawberries


Method:
Chocolate ganache
To make the ganache, put cream in a microwave safe jug and put it in the microwave on medium for one minute. Stir, then return to microwave for another 30 seconds. Remove from microwave and add chocolate, stirring regularly until chocolate is melted and incorporated. Put aside to cool.


Cupcakes
Preheat oven to 190 degrees Celsius. Grease and/or line mini cupcake pans with patty/muffin case.

Place the vanilla, lemon juice, milk, oil and egg in a bowl and whisk to combine. Set aside.

In a large bowl, place flour, sugar and white chocolate in a large bowl. Mix until just combined. Add strawberries and stir.

Fill cupcake pans with batter and place in oven for 10-12 minutes, rotating half way through to ensure even baking. Test for doneness by inserting a toothpick into the centre of a cupcake, if it comes out clean, the cupcakes are done. Remove from oven to cool, before turning out onto a wire rack to cool further.

Once cooled completely, ice them with white chocolate ganache.

Double chocolate strawberry truffle baby cupcakes

I haven't baked in a while. Last weekend was Melbourne cup weekend, so we had four days off. We had a great day on Derby day, and a lazy Sunday. By Monday I was ready to bake! I wasn't really sure when I started making these how they would turn out, but I had truffle cupcakes in mind and was determined to give it a go. And... everyone likes strawberries dipped in chocolate, right?

I made the chocolate ganache and the strawberry curd a day before making the cupcakes to ensure they had firmed up enough to use.

Makes 24 mini cupcakes

Ingredients:

Truffle centre
Strawberry curd filling (adapted from Baking Bites)
200 grams strawberries, pureed
1/2 cup white sugar
5 tbs cornstarch
4 tbs thicken cream
1/4-1/2 cup icing sugar, sifted. Amount depends on how sweet your strawberries are.

Chocolate truffle filling (Adapted from Simply Recipes)
150g good quality dark chocolate chopped into small pieces
1/3 cup of thickened cream
3/4 teaspoon of vanilla extract

Cupcakes
Half this chocolate cupcake recipe

Method:

Strawberry curd filling
Combine strawberries and sugar in a food processor and blend until very smooth. Add cornstarch and blend again. Strain into a medium saucepan. Over medium heat, cook until it just comes to boil - this shouldn't take long. Stir continuously and cook for about a minute, until the mixture thickens slightly (If it covers the back of a wooden spoon, this is the thickness you want). Pour into a heat proof container and cover the top of it with cling wrap. By having the cling wrap in contact with the curd it will prevent a skin from forming. Leave to cool and thicken.

Chocolate truffle filling

Put cream in a microwave safe bowl and put it in the microwave on medium for one minute. Stir, then return to microwave for another 30 seconds. Remove from microwave and add chocolate, stirring regularly until chocolate is melted and incorporated. Stir it regularly - it should start to look lovely and smooth. Pop in the fridge to cool.

Once both the strawberry curd and chocolate mixture have cooled and thickened, line a plastic container with baking paper and pour the ganache into a smooth layer. Top with the strawberry curd and pop back in the fridge over night.

Cupcakes

Preheat oven to 176 degrees C. Spray 24 mini silicon cupcake moulds and place on a baking tray.

Sift dry ingredients into a mixing bowl. Add eggs, milk, vanilla and oil. Beat ingredients with a mixer for approx two minutes. Occasionally scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated. Add the boiling water, and beat until just blended. Don't over-mix. Make sure you pour the mixture into the liners when they are on the tray that you are using to put them in the oven - due to the boiling water, the mixture is very runny!Bake for 10-15 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took about 12 minutes. Leave in the moulds to cool for a few minutes before turning out onto a wire rack.

To assemble the cupcakes:

15 minutes prior to filling the cupcakes, remove the truffle filling from the fridge.

Use this method to hollow out the top of the cupcake and fill with the truffle filling. You will need approx one teaspoon per cupcake.

"Muffin top" Banana Cookies two ways

After reading the comments on the Simply Recipes website about these cookies, I was intrigued. They were described by one commenter on the site as Banana Muffin Top "Cookies", which explains them perfectly. Baked until lightly browned, they are slightly crispy on the outside and soft and cake-like in the centre. The banana allows the cookies to be lovely and moist. The reaction that takes place between the banana and baking soda gives the cookies their rise as they bake.


I baked half of them plain and iced them with cream cheese icing. The rest I filled with snickers. Mr X tasted both and said while both were good, he preferred the plain iced ones. That surprised me - I actually had made that flavour combination with my Dad in mind and the 
snickers ones for Mr X to take to work. Ooops!

The original recipe called for more spices and pecans but I chose not to add them. If you want to add the nuts, add them at the end to the whole batter where I added the snickers (1 cup). I also added vanilla bean paste. 


Ingredients:
Cookies
1/2 cup of unsalted butter, room temperature
1 cup of sugar
3/4 tsp vanilla bean paste
1 egg, room temperature
1 cup of mashed bananas (3 large bananas)
1 teaspoon of baking soda
2 cups of flour
Pinch of salt
1/2 teaspoon of ground cinnamon
Pinch of nutmeg
3/4 cup snickers, chopped

Cream cheese icing
75g cream cheese, softened
30g butter, softened
Heaped cup icing sugar, sifted

Method:
Cookies
Preheat the oven to 176 degrees C. Add the butter and sugar to a bowl and beat the butter and beat until light and fluffy. Add the egg and beat until the mixture is pale and fluffy.

In a bowl, mash the banana and mix in the baking soda, letting it sit for 2 minutes. This is an important step as I mentioned above, so don't skip it.

Add the banana to the butter mixture. Mix flour, salt, and spices together then sift this into the butter and banana mixture. Stir until just incorporated.

Remove half the batter and set aside. With remaining batter, mix in the chopped snickers. Drop heaped tablespoons of batter onto prepared baking tray for big cookies which I did - this makes 20 to 25 cookies. I think next time I would try making them a bit smaller. They do spread a little so space them far enough apart.

Bake for approx 12-18 minutes or until the tops are lovely golden brown (cooking time obviously depends on the size of your cookies - mine took 15 minutes). Turn onto wire racks and allow to cool.

Makes 20 to 25 cookies.

The cookies will keep for a couple of days if you don't want to eat them right way. To help maintain their firm exterior, the advise on the Simply Recipe website was to pop them in a container with the lid not quite on (i.e. not air-tight).

Chocolate Brownie Roll-Out Cookies two ways

We are in the process of putting our home up for sale. It is a small, two bedroom unit (i.e. a "shoebox") and we have basically out-grown it. Because weekends are filled with open for inspections (and the house will have to look spotless at all times), I decided to impose a baking ban on myself. So I (sadly) pack up the majority of my baking stuff - cupcake and cake pans, the electric mixer, food processor, rolling pin - basically everything except a set of measuring cups and one mixing bowl. All of it is now stored in boxes at my parents house (including, it seems, half the contents of our house - thanks heaps Mum and Dad!) This baking ban lasted one week - I felt like I was going crazy! So I panicked - and decided that I had just enough equipment at home to make these cookies...if I used a wine bottle to roll them out.I was confident I would have all the ingredients, so I got to work. I realised I didn't have sugar, and I was about 2 tablespoons short of cocoa! Luckily the wonderful Mr X came to the rescue and picked them up from the supermarket on his way home.


The original recipe leaves them plain and un-iced but I decided to top half with chocolate ganache and the remaining half with caramel.

Cookie recipe from Smitten Kitchen

Ingredients:
Cookies
3 cups plain flour
pinch of salt

1/2 teaspoon baking powder

1/2 cup unsalted butter

1/2 cup salted butter, softened
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla bean paste 
2/3 cup unsweetened cocoa

Chocolate ganache
100g dark chocolate, chopped
100g milk chocolate, chopped
1/2 cup thickened cream


Cheats caramel
1 can sweetened condensed milk
2 tbs golden syrup
2 tbs brown sugar


Method:
Cookies
Preheat oven to 176 degrees C. Line baking trays with baking paper. 
Mix flour, salt and baking powder in bowl and set aside. Pop the softened butter, sugar, eggs, vanilla and cocoa in a large bowl and beat to combine (or mix with a spoon, it works fine). Gradually add in the flour, and mix until just combined. The dough should be nice and smooth. Wrap in cling wrap and pop in the fridge for one hour, or roll out dough and cut into shapes and then pop in the fridge. I rolled out the dough immediately and cut into shapes, and this worked well. The dough was really easy to work with - I spread out some baking paper, sprinkled out a little cocoa and shaped the dough into a roll. I placed another piece of baking paper on top, then used a rolling pin wine bottle. I rolled the dough out to a thickness of about 7cm.

I chose three cookie cutters all roughly the same size (small, 3-4 cm wide). Cut out the cookies and transfer to the baking tray. They don't spread during baking so they can be placed relatively close together.

Bake 6 to 10 minutes (baking time will depend on thickness of cookies and size of your cookie cutters. Watch them closely during last stages of baking - you want the edges firm and the centres still a bit soft and puffy (this puffiness settles on cooling.

Transfer to a wire rack to cool.

Chocolate ganache
To make the ganache, put cream in a microwave safe jug and put it in the microwave on medium for one minute. Stir, then return to microwave for another 30 seconds. Remove from microwave and add chocolate, stirring regularly until chocolate is melted and incorporated. Put aside to cool.


Cheats caramel filling
To make the cheats caramel, put sweetened condensed milk in the microwave on medium for four minutes on medium, stirring every few minutes. Return to microwave and reduce heat to medium/low for a further 6 to 8 minutes, stirring regularly. It will start to thicken and the colour will become deeper. Remove from microwave, add golden syrup and mix well. Add brown sugar and mix well. Return to microwave on med/low for a minute. Stir again and set aside to cool and thicken.


Assembling the cookies
Dip a cookie in the ganache, coating it evenly. Lightly tap off excess. Repeat with half the remaining cookies. Leave to dry.

Put some of the cheats caramel into a piping bag and pipe a dollop onto a cookie. Repeat with remaining cookies.