Tag Archives: chocolate chips

Best Chewy Biscoff (Cookie Butter) Chocolate Chip Blondies

Best Chewy Biscoff Chocolate Chip Blondies 19--091713

(Did you know: this is the 100th blog post to appear on Wallflourgirl–thanks to all my readers for helping make this possible!)

Best Chewy Biscoff Chocolate Chip Blondies 20--091713 Best Chewy Biscoff Chocolate Chip Blondies 21--091713

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With love from,

Ala

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Have you seen my Biscoff Chocolate Chip Cookies recipe? It uses a similar dough and is the perfect cookie version of this recipe.
Best Chewy Biscoff (Cookie Butter) Chocolate Chip Blondies
Ingredients:
  • 3/4 cup butter, softened
  • 1 heaping cup cookie butter (What is cookie butter?)
  • 1 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon salt
  • 1 1/4 cups semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan and set aside.
  2. In a large bowl, cream together softened butter and cookie butter spread. Add sugar and continue creaming until light & fluffy, about 2 minutes.
  3. Beat in egg, egg yolk, and vanilla extract.
  4. Add flour, baking soda, cinnamon (optional), and salt. Mix until just incorporated. Gently fold in chocolate chips.
  5. Spread batter evenly into prepared baking pan.
  6. Bake in preheated oven for 15-20 minutes, depending on your oven’s temperature. You will want to remove them from the oven while they still look soft and slightly underbaked–place baking pan on top of oven and allow blondies to cool. They will continue baking in the pan for that great, perfect chewy factor.
 

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o.m.f.g. (Oreos made for gods) bars & producti-baking

o.m.f.g.–stick around, I’ll explain. Trust me, you won’t want to miss this post OR recipe.

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We’ll get to the o.m.f.g. factor in these bars in just a second.

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For those of you who are just joining in here (welcome!) and for those of you returning folks (welcome back!), you should know that I am an avid literary gal. My appetite for books and brownies is voracious. If it ever boiled down to choosing between (Lewis) Carroll and chocolate chip cookies, we would have a dilemma on our hands, and we’re not talking the insignificant moment of panic you experienced in high school when you saw that huge zit pop up on your nose five hours before senior ball.

No, we’re talking tearing-my-heartstrings-and-running-them-through-the-paper-shredder dilemma.

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I love books.

I also love to bake and cook.

In fact, Bake + cOOK = book. True story.

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The problem is that sometimes, reading for my program (I’m a second-year grad student, en longgg route to an English Literature Ph.D) can sometimes be a drag. Trying to sludge through hundreds or even thousands of pages a week, in addition to grading Mt. Everest stacks of student papers, evokes horrors unrivaled by even the most chilling Gothic novels.

The solution is, of course, procrastibaking. It’s just what it sounds like–procrastinating through baking.

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This coming Fall quarter, I will be taking my qualifying exam to receive my Master’s and (hopefully) move onto writing a dissertation prospectus. Big, big stuff. As incentive to get me through reading lists of over 140 literary and scholarly works before November, I’ve come up with what will hopefully be an effective counter to the problem of procrastibaking.

I call it PRODUCTIBAKING.

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(On my kitchen table: Mansfield Park, by Jane Austen. British Romanticism List Book #1)

So here’s the idea:

I have approximately 140 works of literature to wade through between now and November. Rather than using my baking as a way to procrastinate from working, I’m reappropriating it as an incentive for productivity.

For every book, volume of stories, or other text I finish this year for my qualifying exams, I will bake something and do a photoshoot that includes the book in some way.

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The idea behind this is threefold:

1) I’ll be more effective with my work if I operate on a reward rather than guilt-based system.

2) I’ll have you guys to keep me accountable as I work towards this monumental goal!

3) I hope I’m bringing my love of books and baking together in a way that is as fun for you as it is for me.

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As I plow through my reading lists, I’ll update a visual photobook of items I’ve checked off and the ones still to come, so you can keep up with me and my progress. Check out the “Producti-baking” page on my blog (coming soon!). I’d love to hear what you guys think about this, so be sure to leave any feedback or other brilliant suggestions for improving this system.

Okay, but enough of that. Let’s get on to some real o.m.f.g.

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o.m.f.g. bars, otherwise known as Oreos made for gods bars. 

Did you see the Slutty Cheesecake Bars that I posted and were a smash success two weeks ago?

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  These chewy, flavor-packed bars operate on the same principle of souping up an Oreo, but this time we’ve got a chewy mocha chocolate chip blondie base topped with a perfectly spiced cinnamony snickerdoodle, both of which sandwich whole, unadulterated creamy Oreos.

And yeah, I’m taking full credit for this one.

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So what are you waiting for? Grab a book, snatch up an o.m.f.g. bar, bask in the summer sun, and get ready to turn over the leaf to a new chapter in our lives.

Summer productibaking, here we come!

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Ala

o.m.f.g. (Oreos made for gods) bars 
Yield: 1 9×9-inch baking pan
Ingredients:
For mocha chocolate chip blondie base (adapted from Smitten Kitchen)
Ingredients:
  • 1/2 cup butter or margarine, melted
  • 1 cup dark brown sugar
  • 1 egg, room temperature
  • 2 teaspoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cups semi-sweet chocolate chips or chunks
  • 16 whole Oreos

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease 9×9-inch baking pan and set aside.
  2. In a large mixing bowl, cream together softened butter and sugar until fluffy. Beat in egg. Dissolve coffee granules in vanilla and stir into wet mixture. Add flour and salt; mix in until just incorporated.. Gently fold in chocolate chips. Place 16 whole Oreos on top of blondie crust and press them gently in until they stick to the dough.
  3. Spread dough evenly in prepared pan. Bake for about 7 minutes in oven–it should not be fully cooked through. Remove pan from oven and allow to cool briefly while you prepare snickerdoodle layer.

For snickerdoodle layer:

Original recipe from Sally’s Baking Addiction: (I’ve used this recipe before for standalone snickerdoodle blondies, to great

Ingredients:

  • 6 tablespoons butter or margarine, softened
  • 1/2 cup white sugar + 1 tablespoon white sugar, divided
  • 6 tablespoons brown sugar + 1 tablespoon brown sugar, divided
  • 1 egg
  • 1/2 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup and 3 tablespoons all-purpose flour
  • 5/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1 tablespoon cinnamon

Directions:

  1. Cream together butter, 1/2 cup white sugar, and 6 tablespoons brown sugar until light and fluffy. Beat in egg and 1/2 egg yolk (reserve the over half for part of a breakfast omelette!). Add vanilla, then mix in flour, baking powder, and salt until just incorporated. Fold in white chocolate chips.
  2. Pour batter over prepared mocha blondies + Oreos (recipe above).
  3. In a separate bowl, mix together 1 tbsp white sugar, 1 tbsp brown sugar, and 1 tbsp cinnamon. Sprinkle evenly over snickerdoodle batter, then gently swirl through batter with the tip of a knife. Place entire pan into preheated oven (still 350 degrees F) and bake for 25-35 minutes, until snickerdoodle layer has set and a toothpick inserted in the middle comes out clean.
  4. Remove from oven and cool completely before cutting into 16 squares. Then…omfg, enjoy.

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Choco-Peanut Butter Ying Yang Cookies

NOTE: I was writing the following blog post when I learned the news about the Boston Marathon explosion. To those of you in Boston or with loved ones in Boston, you’re all in our hearts, thoughts, and sympathies. If you’d like to share your thoughts and condolences, please feel free to do so here. Boston, take care.

Instead of writing an alternate entry to commemorate the victims and their families, I have decided to go ahead and post my original entry. On a day of tragedy, there is that small hope of reminder that tells us to cling tightly to those we love–to live and laugh with them. My hope is that this post will bring a smile to your faces in the midst of all the conflicting, image-laden media accounts and that you can cherish Boston by sharing your smiles with those you love during these difficult times.

In a way, it’s appropriate that this post features ying yang, or two-sided cookies. Everything in life has two sides to it–you just have to figure out how to make the best of both. With terrible tragedy, also comes the stunning realization that there are heroes out there from every stripe of life waiting to help, and that the heroes we can appreciate most are often standing right beside us. Appreciate the heroes in your life today–tell them how much they mean to you.

****

There are some people in this world who are good at lots of things. We all have that friend who was high school ASB president, child actor/actress, swim team captain, math-lete extraordinaire, five-time winner of the MTV Best Smile Award, and a kick-ass poker tournament champion to boot. I often roar in their general direction from my underachieving, lazy day couch.

Some days I function just enough that I can overboil myself a bowl of instant ramen (yes, this is actually possible) before flopping with all the grace of an elephant seal into bed. This week, for instance, I’ve been a slobby mess scrambling to figure out my summer plans and still trying to stay on top of my own work, along with all of my students’ work. I sit here in my tattered Pooh pajamas thinking to myself, “Geez, you’re hopeless!”

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It’s on the mopiest, Eeyore-iest of afternoons that I force myself to think of some things I’m actually pretty good at.

One thing I love is storytelling. I wrote some–okay, a lot of–erm, fanfiction in my day, and had a modest following that I’ve always been pretty proud of. Cue embarrassing romantic escapades in which Usagi (that’s Serena from the dubbed version of the anime, Sailor Moon) stares deeply into Mamoru’s (that’s Darien’s) piercing blue eyes and runs a trembling hand through his soft ebony hair before he sweeps her up into her arms and leans down to kiss her.

Yeah. Hai there, fanfic alter-ego. Let me wipe my hard drive and go skulk in a dank cobwebbed corner now before anybody recognizes me.

I’m never telling any of you my pen name. Ever. So don’t ask.

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I’ve always considered myself more of a storyteller than a baker or a cook or a foodie. Do any of you writers out there feel the same way? I do, 25 hours, every single day.

Writing always came pretty naturally to me. I never really had problems drumming up an audience for my stories, online or otherwise. I once wrote a 250,000 word story for a fanfic/original story Valentine’s Day contest in 2 weeks and ended up winning a nice shiny virtual badge. To this day, it’s the highlight of my online writing career–and imagine how proud my parents and friends were that I had eked out all of one other contestant for the shiny virtual gold.

Oh, yeah. Did I not mention that only one other person entered? Derp.

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To be completely fair, she’s about the biggest name in the fandom. Like, a really, really big name. And now she’s a published author and I’m an underpaid graduate student with a shiny virtual badge. I should probably put this on my CV…along with all of my other great voluntary and unpaid escapades.

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One thing I am not–naturally, at least–is a good chef. Cheese curdles at the mere mention of my name, and the milk in my fridge trembles so badly it turns into one big milkshake.

Milkshakes. Yum.

Ask my friends. Anyone who knew me before or even during college can attest to the fact that I was not born with a spatula for a hand. When asked whether I had cumin in my pantry, I once answered, “Bless you. Did you sneeze? Here’s a tissue.”

It wasn’t until junior year of college that I even learned how to boil vegetables. For some reason, I always thought you dumped the chopped vegetables into the water first and then turned the heat off right before it started boiling. My dad was a total saint on this score. Case in point: after I strutted around like a rooster and served him the totally raw vegetables over a plate of oversteamed rice, he simply said, “Well, more nutrients.”

Raw vegetables = nutrients. Bless him.

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As you can see, I’ve come quite a ways since then. These days, I’m baking at the speed of light and having a fantastic time sharing all of my oven adventures, but I still have WAY more baking failures than anyone ever believes. One of these days, I’m going to compile a collage of all the epic failures I’ve had in the kitchen (not just cracked cheesecakes, but charcoal-burnt pans over unattended stovetops and an oil fire that I nearly tried putting out with water which you should never do!!).

These ying-yang, perfectly chewy chocolaty and peanut butter-packed cookies from Sally’s Baking Addiction are a godsend that you will not mess up. Trust me on this one. My oven has the temper of a hormonal teenager and this is one of the few batches of cookies that came out chewy, fluffy, and packed with chocolate-and-PB goodness.

I HIGHLY recommend these for those of you who love chocolate and PB, and want a fancy-looking addition to your cookie tray that won’t throw you into fits of agony about whether they will “turn out.” All you need is to give yourself some extra time for dough chilling while you chill as well and make these scrumptious, simple, sassy cookies!

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And now, excuse me while I go off to determine whether Draco and Hermione are canon.

Er. I mean, while I go nab another one of these scrumptious cookies. (Because no lie, I will do it.)

Ala

Don’t wait–print this!

Choco-Peanut Butter Ying Yang Cookies
Yield: 2 dozen cookies
Original recipe from Sally’s Baking Addiction
 
For the chocolate cookies
Ingredients:
  • 1/4 cup butter or margarine, softened
  • 1/4 cup white sugar
  • 1/4 cup brown sugar, lightly packed
  • 1/2 large egg (carefully separate it in half and reserve other half for the PB cookie recipe)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon milk
  • 1/2 cup chocolate chips, semi-sweet (or dark or milk)

Directions:

  1. In a medium bowl, cream together butter and both sugars until light and fluffy. Mix in egg and vanilla until smooth. In a separate bowl, mix together flour, cocoa powder, baking soda, and salt. Add to wet ingredients and stir in until just combined. Carefully mix in the milk, then fold in chocolate chips. Cover bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. (See baking instructions below.)

For the peanut butter chocolate chip cookies:

Ingredients:

  • 1/4 cup butter or margarine, softened
  • 2 tablespoons white sugar
  • 1/4 cup brown sugar, lightly packed
  • 6 tablespoons creamy peanut butter
  • 1/2 large egg (reserved from chocolate cookie recipe)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 2 tbsp all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, semi-sweet (or dark or milk)

Directions:

  1. In a medium bowl, cream together butter and both sugars until light and fluffy. Mix in peanut butter, then add egg and vanilla and mix until smooth. Add flour, baking soda, and salt to wet ingredients and stir in until just combined. Fold in chocolate chips. Cover bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. (See baking instructions below.)

Baking instructions for choco-peanut butter ying yang cookies:

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease a baking sheet and set aside.
  2. Removing chilled dough from fridge, roll a medium-sized ball (about 3/4th the size of a golf ball) of chocolate dough, then roll a ball of the same size of peanut butter dough. Carefully smoosh the two together side by side, then roll that into a perfect round ball. Set on baking sheet and continue rolling ying-yang dough balls until you’ve finished with all the dough. (If you used too much of one and not enough of the other, you can always bake the cookies in just one flavor!)
  3. Bake in preheated oven for approximately 10-12 minutes, and no more than 12-13 minutes. The cookies will seem slightly underdone when you remove them from the oven, but they’ll firm up if you leave them on the sheet on top of the oven for about another 10-15 minutes. Don’t overbake–otherwise your cookies won’t be chewy and fluffy!

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Magic Cookie Butter Bars

When’s the last time you felt so happy or inspired by something that you squealed, or wanted to really, really badly?

This week has been full of those moments. This week has also been a total vortex of busybody heckishness, resulting in a sleep-deprived mental state and horribly dry left eye. It’s funny how often these two go hand in hand, isn’t it? Emotional schizophrenia can be so tiring! I’d really rather just wrestle a grizzly bear or something.

I’m sure that would be much easier than grading a bunch of papers on Call of the Wild or Winnie-the-Pooh.

 Fortunately, right when I reach the point where I’m ready to throw in the towel and stalk the forests in order to satisfy my primordial instincts of bloodlust, something good usually happens.

To give you an example: early this morning I arrived at the office to find one of the other TA’s looking completely faint. Her first ever guest lecture was in a half hour’s time, and she had spent weeks exhausting herself over preparing for it. We talked about it and agreed that it was just a matter of getting it over with, and that she’d do just fine.

She even told me how she’d been thinking about how I lead discussions, and don’t get overly worked up over whether I know every little bit of info ever written about Lewis Carroll, because I love turning those gaps into a dialogue between my students and myself.

Flour Power: “When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”“What’s for breakfast?” said Pooh. “What do you say, Piglet?””I say, I wonder what’s going to happen exciting today?” said Piglet.Pooh nodded thoughtfully. “It’s the same thing,” he said.” –Winnie the Pooh, A.A. Milne

That was squeal potential moment #1. Bear hugs superseded any residual thoughts of bear wrestling that might’ve been running through my mind a moment before.

Well, kindness begets kindness. An hour later, she came back into the office with a huge grin and plenty of compliments under her belt about how well she had done.

That was squeal moment #2. Don’t you love it when you can squeal for somebody else’s happiness, despite the spiraling hole of despair underneath your own feet?

I just had squeal moment #3 as I was typing just now–my adviser told the class that he’s bringing an original replica of the teddy bears on which Winnie-the-Pooh, i.e. Edward Bear was based to class on Thursday.

If you see a tiny girl heading for the hills with a giant stuffed bear in her arms, you’ll know what happened. The 100 Acre Woods is kind of like the Hogwarts I never got into. I’m still waiting for my owl post, by the way.

Absolute magic.

Funflour Fact #8: Did you know that Winnie-the-Pooh wasn’t always the red-shirted tubby bear the world knows and loves? His original name was Edward Bear, and he made his first appearance in 1922 in a popular satirical periodical called Punch Magazine! It wasn’t until 1924 that he was officially dubbed Winnie-the-Pooh in his self-titled book by A.A. Milne.  

Kind of like these magic cookie bars.

Try these!

Magic Cookie Butter Bars
Yield: 1 9×13-inch baking pan
Ingredients:
  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs, crushed
  • 2 teaspoons ground cinnamon
  • 1/3 cup white sugar
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips (or any other kind)
  • 1 1/2 cups flaked sweetened coconut
  • 1 cup chopped nuts (any variety)
  • 3/4 cup cookie butter (store-bought or homemade)

Directions:

  1. Preheat oven to 350 degrees F. In a medium bowl, combine melted butter or margarine, graham cracker crumbs, ground cinnamon, and white sugar. Press evenly into a well-greased 9×13-inch baking pan.
  2. Pour half a can of sweetened condensed milk over crust. Sprinkle with both types of chocolate chips, as well as half of the coconut flakes and nuts. Pour remaining half of sweetened condensed milk evenly over the other toppings, then top with remaining coconut flakes and nuts.
  3. Drop cookie butter in small dollops over other ingredients. 
  4. Bake in preheated oven for 22-25 minutes, until top is golden brown. Allow to cool before cutting into squares. 

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