A Cookie Named Desire https://cookienameddesire.com/ Live Life Sweetly Fri, 09 Dec 2022 03:50:26 +0000 en-US hourly 1 Matcha Cheesecake https://cookienameddesire.com/matcha-cheesecake/ https://cookienameddesire.com/matcha-cheesecake/#comments Fri, 12 Aug 2022 03:44:33 +0000 https://cookienameddesire.com/?p=19684 Creamy, velvety matcha cheesecake topped with a cloud of whipped cream and mixed berry sauce. This delicious dessert is perfect for any occasion.  Why you’ll love it This matcha cheesecake is unlike any cheesecake you may have tried in the past.  It is creamy and velvety with an irresistible graham cracker crust. The cloud of...

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Creamy, velvety matcha cheesecake topped with a cloud of whipped cream and mixed berry sauce. This delicious dessert is perfect for any occasion. 

cheesecake on wire rack topped with whipped cream and berries

Why you’ll love it

This matcha cheesecake is unlike any cheesecake you may have tried in the past. 

It is creamy and velvety with an irresistible graham cracker crust. The cloud of whipped cream and simple berry topping pulls it together to make it a delectable dessert that will satisfy any craving. 

The cheesecake itself is flavored with matcha along with notes of vanilla and lemon. If you’ve never had matcha, it has a very delicate almost grassy flavor with subtle floral notes. It is well-known for its many health benefits such as potentially helping with cardiovascular health and brain function. It is also high in antioxidants and is loaded with vitamins and minerals. 

Because of its powdered form and unique flavor, it is easy to incorporate into your daily habits by adding it into just about any recipe. I find it really lends itself well to this cheesecake. 

Ingredient overview

labeled ingredients in bowls for cheesecake

Although this is a very unique cheesecake, most of the ingredients are kitchen staples, and you may already have a lot of the ingredients at home. Let’s review some of the key ingredients we need for this dessert. 

  • Graham crackers - We use graham crackers to make the crust. I recommend plain or honey graham crackers to best complement the flavor of the matcha. 
  • Cream cheese - You should always use full-fat block cream cheese to make cheesecake for the best final texture. It is important for the cream cheese to be completely at room temperature. 
  • Sour cream - Just as with the cream cheese, use full-fat sour cream brought completely to room temperature. 
  • Matcha - The quality of your matcha matters here since it is the main flavor component of the recipe. I recommend using at least culinary grade matcha, which you may find at matcha.com.
  • Lemon - Lemon helps to brighten the matcha and help tie it in with the tanginess of the cream cheese. Only a teaspoon of lemon zest makes a tasty difference in this treat! 
  • Berries - To add more dimension to the cheesecake, we top with a mixed berry sauce. You can choose your favorite berries. Here, I used strawberries, raspberries, and blueberries. 

About matcha

matcha container next to whisk

Matcha is made from green tea leaves that are ground into a very fine powder and used in beverage and food recipes. It is the only beverage where you drink the whole leaf. As such, it requires a lot of care and skill to grow and process the leaves into matcha. 

The matcha used in this recipe comes from Matcha.com which is grown on hillsides of Uji, just outside Kyoto, Japan which also happens to be where matcha originates. While the offer a variety of grades, kinds, and price points of matcha to meet the needs of any matcha user, each product is meticulously made and of the best quality.

How to make

Making matcha cheesecake isn’t any more difficult than making any other cheesecake. In fact, there aren’t any special techniques or skills needed beyond what anyone would need to make a plain cheesecake. 

  1. Mix together the ingredients for the crust and press into an even layer on the bottom of your springform pan. Bake for 15 minutes. 
  2. Beat the cream cheese until smooth. Add the sour cream and beat until smooth. Add in the matcha, sugar, vanilla, lemon zest, and salt. Beat on low speed until smooth. 
  3. Add in the beaten eggs and beat on low speed until well blended. 
  4. Pour into your springform pan over the graham cracker crust. 
  5. Place on a baking sheet and bake for an hour or until the sides are set and the middle is slightly jiggly. 
  6. Leave in the oven until the oven is cool, then leave on a wire rack to cool completely to room temperature. Cover with plastic wrap and place in the refrigerator to chill completely. 
close up of slice on plate with piece missing

Recipe FAQs

Does it matter what kind of matcha I use?

Yes! You should use a high-quality matcha that is at least culinary grade or ceremonial grade for the best flavor. I recommend browsing matcha.com for matcha that is perfect for this cheesecake.

How do I stop my cheesecake from cracking?

Beat the cheesecake on a low speed so as not to incorporate any air bubbles. You can leave the cheesecake batter to rest for a few minutes before pouring it into your pan. Using a water bath or placing a pan with water in your oven will also help prevent cracks.

If you love matcha like I do, you should consider following Matcha.com online!

showing texture inside
cheesecake getting slices on wire rack
Print

Matcha Cheesecake

Velvety matcha cheesecake with whipped cream and mixed berries
Course Cheesecake
Cuisine American
Keyword cheesecake, matcha
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 10 slices
Calories 364kcal

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup packed brown sugar
  • ¼ teaspoon sea salt
  • ½ cup unsalted butter

Mixed Berries

  • 1 cup mixed berries fresh or frozen
  • ¼ cup granulated sugar

Matcha Cheesecake

  • 24 ounces full-fat cream cheese room temperature
  • 1 cup granulated sugar
  • 2 tablespoons matcha
  • ¾ cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • 2 large eggs room temperature

Whipped Cream

  • ½ cup heavy cream chilled
  • 2 tablespoons powdered sugar

Instructions

Graham Cracker Crust

  • Preheat the oven to 350F. Wrap bottom and sides of pan in a double layer of heavy-duty foil; place in a large oven bag, tucking ends so the bag is flush with the top edge of the pan.
  • Stir together the graham cracker crumbs, packed brown sugar, and sea salt together in a bowl. Pour in the melted butter and stir well.
  • Add the crumbs to your springform pan. Press in the the bottom. Use the bottom of a lightly greased cup. to ensure the crumbs are tightly pressed in.
  • Bake the crust for 15 minutes, then remove from the oven. Turn down the oven to 325F.

Mixed Berries

  • Add the berries and sugar to a small saucepan and heat on medium-high heat while the crust is baking.
  • Continue to cook until the juices start to thicken into a syrup.
  • Remove from saucepan and allow to cool completely.

Matcha Cheesecake

  • Beat the cream cheese until smooth.
  • Stir together the sugar and matcha powder and then add to the cream cheese. Beat until well-combined, scraping the sides and bottom of the bowl as needed.
  • Stir in the sour cream, vanilla, lemon, and salt and beat until well-combined.
  • Beat the eggs, then mix the eggs into the cheesecake mixture. Be careful to gently mix in until it is combined without overwhipping the mixture.
  • Pour the batter into the crust and spread the mixture evenly. Place the pan into a large roasting pan and add hot water until it reaches about an inch up the sides of the pan.
  • Place the pan in the middle rack of the oven and bake for about 1 hour to 1 hour 25 minutes, or until the sides are set, but the middle still slightly jiggles. Loosely top the pan with aluminum foil to prevent browning, if needed.
  • Turn off the oven and leave the cheesecake in the oven until the oven cools.
  • Remove the pan and place on a wire rack to cool to room temperature. Store covered in the refrigerator until completely chilled.

Whipped Cream and Assembly

  • Pour the heavy cream and powdered sugar into a bowl. Whip with a wire whisk until it reaches medium peaks.
  • Spread the whipped cream on top of the cheesecake, then top with the berry mixture.

Nutrition

Serving: 1slice | Calories: 364kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 282mg | Potassium: 87mg | Fiber: 1g | Sugar: 37g | Vitamin A: 771IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

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Mini Chocolate Donuts https://cookienameddesire.com/mini-chocolate-donuts/ https://cookienameddesire.com/mini-chocolate-donuts/#respond Fri, 14 Jan 2022 19:32:50 +0000 https://cookienameddesire.com/?p=19463 Fun, super chocolaty mini chocolate donuts are a cinch to make. They're ready in under 30 minutes, and easily customizable! Why they work Nothing satisfies a chocolate craving quite like a light, fluffy, and moist chocolate donut with a creamy chocolate glaze. Especially when they're cute and mini-sized - with the option to make regular-sized...

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Fun, super chocolaty mini chocolate donuts are a cinch to make. They're ready in under 30 minutes, and easily customizable!

mini chocolate donuts on wire rack with sprinkles

Why they work

Nothing satisfies a chocolate craving quite like a light, fluffy, and moist chocolate donut with a creamy chocolate glaze. Especially when they're cute and mini-sized - with the option to make regular-sized also, of course.

The ingredients are simple and you probably already have all or at least most of them already in your kitchen.

Also, these doughnuts are baked, not fried. That means you don't have to worry about the correct temperature of the oil and your clothes smelling like a donut factory hours later (although, is that really a bad thing?).

My favorite part is these donuts are done in way under 30 minutes, and that includes a generous cooling time. In all honesty, you can probably start eating in 20 minutes.

Ingredient breakdown

labeled ingredients in bowls for donuts

So, as mentioned, we use some pretty basic ingredients to make anything-but-basic mini chocolate donuts. Let's go over some key ingredients (and any potential substitutions) here. The complete ingredient list along with amounts will be in the recipe card below.

  • Flour - This recipe works best with all-purpose flour, but you can get especially tender donuts with cake flour. If you are gluten-free, you can use a 1:1 baking mix. I especially love Bob's Red Mill.
  • Oil - You should use a neutral-flavored oil here. Any kind you like will work.
  • Cocoa powder - These donuts work best using Dutch-processed cocoa powder, but you can use natural. I use and recommend Rodelle Dutch-processed cocoa powder in particular for its robust chocolate flavors.
  • Dairy - You need heavy cream to make the icing. I don't recommend substituting it, but a light cream might work. For the donuts, you can use any dairy you have on-hand, but I highly recommend whole milk or especially heavy cream.

How to make

I love a recipe that is super easy to make, but tastes like they're super fancy. These donuts are exactly that. Here is a brief overview of how to make them - the full instructions are in the printable recipe card below!

  1. Whisk together the wet ingredients and the sugars until well-combined.
  2. Whisk together the dry ingredients in a separate bowl. first two steps to make donuts
  3. Mix the dry and wet ingredients together until there are no streaks of flour - don't overmix, some lumps are fine.
  4. Fill your greased mini doughnut pans with the batter until they are roughly ⅔ full and bake in a 350F preheated oven. third and fourth steps to make mini donuts
  5. Cool and dip the donuts in your glaze.

Expert Tips

Use a piping bag or sandwich bag with the corner cut out to fill the donut pan. It makes the job easy and less messy.

Be sure not to overfill the pan. When in doubt, less is more. These chocolate doughnuts are super fluffy and rise a lot in the oven!

Use the highest quality of cocoa powder you can get. It really makes a difference in the end result.

Don't open the oven door in the first 5 - 6 minutes. Use a toothpick to check doneness. They're done when the toothpick comes out clean or with a few crumbs sticking to it.

Variations

There are so many things you can do with these mini chocolate donuts to make them your own! Here are a few fun ideas to start you off!

  • Add more chocolate! Add chocolate chips into the batter and finish the glaze with shaved chocolate for the ultimate chocolate treat.
  • Add coffee! Not only will coffee amplify the chocolate flavor, but you can also give it a mocha twist if you add instant coffee to both the batter and glaze - about 1 tablespoon in each.
  • Add a couple of drops of mint extract into the glaze for a chocolate mint treat.
  • Add a few pinches of cayenne and cinnamon for a delicious kick.
  • Use a sprinkling of chai spice or pumpkin spice for some cozy vibes.
backlit shot of donuts on wire rack

Recipe FAQs

Can I make regular-sized donuts with this recipe?

Absolutely! Use a regular-sized donut pan that is lightly greased. It will make roughly 10 - 12 donuts.

Can I make these doughnuts gluten-free?

Yes! Use a gluten-free baking mix from quality brands like King Arthur Flour and Bob's Red Mill.

Can you fry these doughnuts?

This is a quick cake doughnut recipe, so it does not work as a fried donut.

overhead donuts with sprinkles

If you try this recipe, please tag me on instagram! Be sure to also follow me on Facebook, and sign up to my newsletter so you never miss out on another tasty treat!

close up finished donuts on rack
Print

Mini Chocolate Donuts

Fluffy and moist mini chocolate donuts
Course doughnuts
Cuisine American
Keyword chocolate, donuts, doughnuts
Prep Time 7 minutes
Cook Time 7 minutes
Servings 16 donuts
Calories 150kcal

Ingredients

Donuts

  • ¼ cup light brown sugar lightly packed
  • cup granulated sugar
  • ½ cup whole milk room temperature
  • ¼ cup vegetable oil
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup all-purpose flour
  • cup Dutch-processed cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt

Glaze

  • 2 ounces semi-sweet chocolate
  • ¼ cup heavy cream
  • ½ cup powdered sugar
  • teaspoon sea salt

Instructions

  • Preheat the oven to 350°F and lightly grease your donut pans.
  • Mix together the brown sugar, granulated sugar, milk, oil, eggs, and vanilla together in a bowl.
  • Mix together the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
  • Combine the wet and dry ingredients together using a whisk until there are no streaks of flour. Do not over mix - some lumps are fine.
  • Fill a piping bag with the batter, then pipe the batter into the donut pans until they are about ⅔ full.
  • Bake for about 7 minutes, or until a toothpick comes out clean or with a few crumbs attached.
  • Remove from the oven and carefully remove the donuts from the pans. Place them on a wire rack to cool.
  • Make the glaze by heating the chocolate and heavy cream together for at least 30 seconds. Stir well until the chocolate is melted. Heat for another 15 seconds if the chocolate does not fully melt. Slowly drizzle the chocolate onto your powdered sugar, stirring well to avoid lumps. Stir in salt.
  • Dip the donuts in the chocolate and place back on the wire rack. Top with sprinkles or shaved chocolate.

Video

Notes

It helps to gently run a butter knife between the doughnuts and the pan prior to removal.
If you get lumps while making the glaze, strain the glaze with a fine mesh strainer. Heating the glaze for 20 - 30 more seconds after adding the powdered sugar also helps with lumps. 

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 113mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg





































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Cranberry Orange Scones https://cookienameddesire.com/cranberry-orange-scones/ https://cookienameddesire.com/cranberry-orange-scones/#respond Sat, 18 Dec 2021 05:05:00 +0000 https://cookienameddesire.com/?p=19368 Flavorful, light, and moist cranberry orange scones. These delicious treats are tender with fresh orange flavor and pops of cranberry. This post is sponsored by my friends at Clabber Girl, thanks for supporting the brands I love! Why it Works Scones are great because they are easy enough for new bakers to make and quickly...

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Flavorful, light, and moist cranberry orange scones. These delicious treats are tender with fresh orange flavor and pops of cranberry. This post is sponsored by my friends at Clabber Girl, thanks for supporting the brands I love!

cranberry orange scones on sheet next to cup of glaze

Why it Works

Scones are great because they are easy enough for new bakers to make and quickly master while also learning valuable baking skills.

We use fresh oranges so get a clean and delicious orange flavor that pops without being overwhelming or too sweet. The dried cranberries makes it easier to handle and shape the dough, plus adds a welcome balance of sweet and tart.

These scones make a great make ahead recipe and freeze beautifully, allowing you to have a flaky and tender scone anytime you like.

Ingredient Overview

labeled image of all ingredients to make cranberry orange scones

Scones are great because they use a lot of pantry basics. There may only be one or two ingredients you need to pick up. Let’s review some of the key ingredients and why they’re important. You can get the full list of ingredients and amounts for these cranberry orange scones in the recipe card below.

  • Flour - When it comes to recipes like scones and biscuits, the flour you use plays a big role. Without getting into the detailed science of the proteins in flour and gluten development, we need flour that will leave us with a tender scone that can still hold up to the ingredients we add to it. I prefer and recommend all-purpose flour, but cake flour does surprisingly well in this recipe, too. Avoid bread flour.
  • Leavening - A good scone should be tender and light. We need a good leavener to do that. Clabber Girl Baking Powder is the best brand and the top baking powders in America. In fact, the company is known for being experts in the baking world since 1850. If you can, use Clabber Girl Baking Powder.
  • Butter - The cornerstone of pretty much any delicious baked good is butter. For scones, I like to use a high butterfat butter - you may find it marketed as European-style butter. You absolutely do not need to use this type of butter for amazing scones. Store-brand butter works just as well in this particular recipe. What you do need to look for, however, is unsalted butter.
  • Cream - Scones are best when they include cream. I like to use heavy or whipping cream. It is rich and helps to carry the flavor of the orange, plus helps the scones retain moisture - no one likes a dry scone. You can use whole milk. Some people have replaced half the cream with fresh orange juice to amplify the orange flavor even more. Buttermilk also works well here.
  • Orange - This recipe uses mostly orange zest to flavor the scones. It is easier to control the amount of liquid we add, and you get a delicious concentrated orange flavor with the zest. I like navel orange zest for this particular recipe, but I always recommend experimenting with different types of oranges. Cara Cara oranges are also very delicious here.
  • Cranberries - There is some debate as to whether or not fresh or dried cranberries are the best in scones. I like dried cranberries because they’re sweeter and easier to work with in the dough. You can absolutely use fresh or frozen (not thawed out) cranberries if you like the contrast of sweet and tart. If you do use dried cranberries, I recommend the reduced sugar varieties.

How to Make

Making the scones is very simple and fun. Here is a brief overview of how to make cranberry orange scones. You can get detailed instructions in the recipe card below.

  1. Mix together the dry ingredients - minus the cranberries - in a bowl.
  2. Cut the butter into the dry ingredients. first two steps to make scones
  3. Mix together the wet ingredients in a separate bowl.
  4. Add the wet ingredients into the dry. steps 3 and 4 of making scones
  5. Stir the ingredients together until there is only a small amount of flour not incorporated.
  6. Add the cranberries and mix until the flour is fully incorporated. steps 5 and 6 of making scones
  7. Shape the dough into a large disc that is about 1-inch thick.
  8. Brush with egg wash, sprinkle with sugar, then cut into 8 equal triangles. steps 7 and 8 to make scones
  9. Bake, then top with glaze and more orange zest.

Expert Tips

Like making biscuits, it is very important to handle the dough as little as possible. You want to mix the dough just until there are no stray bits of flour, then gently shape into a disc. The less you handle the dough, the more tender the scones will be once they’re baked.

You can freeze the scones to bake later. I recommend following the directions to make the scones up until you brush the scones with egg wash. Instead, cut the dough into your eight portions, then freeze on a baking sheet. Once frozen, place them into an airtight container and back into the freezer.

When you are ready to bake, remove from the freezer, add the egg wash and sugar, then bake with an additional five minutes on your timer.

scones on platter

Recipe FAQs

Why are my scones dry?

These cranberry orange scones should be plenty moist on the inside, so if yours are dry and crumbly, there was an issue. It could be that the scones are overbaked, but more than likely, there was not enough liquid. This can happen if you accidentally packed in the flour when measuring, or was not accurate in measuring out your heavy cream.

How long do scones last?

Typically, these scones last up to three days in an airtight container at room temperature. After that, they tend to get stale and dried out.

Why didn’t my scones rise?

We use Clabber Girl Baking Powder to help our scones rise beautifully. I recommend tracking how long you’ve had your baking powder opened. Once you open your baking powder, it is good for about a month and after then, it might not give you as much rise as you’d like. I like to write the date I open my can on the lid. Another issue could be that the oven was not hot enough. Try using an oven thermometer (you can find one inexpensively) to make sure the oven is at the right temperature. It is normal for ovens to be off by a few degrees, but it can affect how much rise you get. 

scones on plate next to baking powder
scones on sheet drizzled with orange glaze
Print

Cranberry Orange Scones

Tender and moist cranberry orange scones
Course Breakfast
Cuisine American
Keyword blood orange, cranberry, scones
Prep Time 30 minutes
Cook Time 25 minutes
Servings 8 scones
Calories 406kcal

Ingredients

Scones

  • 2 cups all-purpose flour
  • 1 tablespoon Clabber Girl Baking Powder
  • ½ teaspoon fine sea salt
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ cup unsalted butter cubed and frozen
  • ¼ cup granulated sugar
  • 2 tablespoon brown sugar
  • ½ cup heavy cream chilled
  • 1 large egg
  • 1 ½ teaspoon pure vanilla extract
  • ¾ cup dried cranberries

Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons turbinado sugar

Glaze

  • 1 ¾ cups powdered sugar
  • 2 tablespoons orange juice
  • ½ teaspoon pure vanilla extract
  • teaspoon fine sea salt
  • 1 - 2 tablespoons heavy cream
  • 1 teaspoon orange zest finely grated

Instructions

  • Mix together the flour, Clabber Girl Baking Powder, salt, zest, cinnamon, and ginger in a large bowl.
  • Add in the butter and cut into the flour using a pasty cutter or your fingers until the mixture resembles large crumbs.
  • Mix together the granulated sugar, brown sugar, heavy cream, egg, and vanilla together in a small bowl.
  • Pour the wet ingredients into the flour mixture and stir until mostly combined.
  • Add in the cranberries and work the dough until there are no streaks of flour and the cranberries are distributed.
  • Turn the dough onto a floured flat surface. Form the dough into a large disc about an inch thick.
  • Place in the freezer on top of a parchment-lined baking sheet while the oven preheats to 350F.
  • Mix together the egg and water for the egg wash while the oven is preheating.
  • Brush the scones with the egg wash once the oven is preheated, then top with the sugar.
  • Cut into 8 equal pieces and bake for 22 - 25 minutes or until golden brown.
  • Mix together the sugar, orange juice, vanilla, and salt for the glaze. Add heavy cream as needed to get a nice consistency.
  • Allow the scones to cool, then drizzle the glaze over the scones, then top with the orange zest.

Notes

Juice is best squeezed from room temperature oranges. Roll the orange with the palm of your hand on the counter before squeezing to help encourage the juices to extract. 
 

Nutrition

Calories: 406kcal | Carbohydrates: 74g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 371mg | Potassium: 95mg | Fiber: 2g | Sugar: 46g | Vitamin A: 737IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 2mg

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Gingerbread Loaf https://cookienameddesire.com/gingerbread-loaf/ https://cookienameddesire.com/gingerbread-loaf/#respond Fri, 10 Dec 2021 12:00:00 +0000 https://cookienameddesire.com/?p=19353 Soft gingerbread loaf filled with warm spices and topped with a velvety cream cheese icing. This is a favorite seasonal loaf for everyone. This post is sponsored by Truvia® but all opinions and images are my own. Thank you for supporting the brands I love. You can pick up Truvia® products at Walmart!  Why it Works This...

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Soft gingerbread loaf filled with warm spices and topped with a velvety cream cheese icing. This is a favorite seasonal loaf for everyone.

This post is sponsored by Truvia® but all opinions and images are my own. Thank you for supporting the brands I love. You can pick up Truvia® products at Walmart! 

close up of loaf with slices falling from the loaf

Why it Works

This soft, fluffy loaf tastes exactly like you are biting into a gingerbread cookie. It is packed with spice and smells amazing being baked. 

The loaf itself doesn’t taste very sweet, which is perfect for anyone who does not like their desserts too sweet. The addition of the cream cheese icing adds more sweetness for those who like it. The icing also adds a nice creamy tang that is a lovely contrast to the bold spice of the loaf.

The best part about this loaf is that we use Truvia® Sweet Complete® All-Purpose Granulated Sweetener to bake it. This recipe uses none of the traditional sugar, making it a great option for diabetics or for anyone monitoring their sugar intake. 
What makes Truvia® Sweet Complete® products different is that it is a cup for cup replacement for granulated sugar which means no math is involved and you do not need to compensate for the lessened volume in your baked goods. 

sliced loaf on wire rack at an angle

Ingredients Needed

Let’s go over some of the key ingredients for this gingerbread loaf. You can find the full list of ingredients and measurements in the recipe card below.

  • Spices - We use a blend of ginger, cinnamon, and cloves to make a warm and inviting loaf. I recommend using ground versions of each, especially with the ginger as grating fresh ginger can leave you with an overbearing ginger flavor. If you want to add more dimension to the ginger flavor, I recommend folding in chopped crystallized ginger instead. About 1 - 2 tablespoons should be enough. 
  • Sweetener - To sweeten the loaf and the icing, we use Truvia® Sweet Complete®. This means there are no added calories from sugar and we can use a 1:1 replacement of sugar within the recipe. This is especially important in baking loaves and making icing. It has just the right amount of sweetness, too. 
  • Apple sauce - I like to add the applesauce to add a little dimension to the flavor as well as add moisture to the loaf. The Truvia® Sweet Complete® All-Purpose Granulated Sweetener works best with just a tiny bit more moisture added to your baked goods. You should only use unsweetened apple sauce.
  • Molasses - The molasses is integral to a delicious traditional gingerbread loaf. For the best results, you should use light molasses. 

How to Make

  1. Mix the flour with spices, leavening, and salt. Stir until well-combined, then set aside. 
  2. Mix together the butter, egg, applesauce, Truvia® Sweet Complete® All-Purpose Granulated and Brown Sweeteners, and molasses together in another bowl, set aside. 
  3. Bring back the flour bowl and stir in the wet ingredients. 
  4. Pour the batter into the prepared loaf pan, then bake for about 50 - 60 minutes at 350F. 
  5. Allow the loaf to cool. Stir together the ingredients for the icing, then pour over the loaf. 

As you can see, the steps are super simple, which means it does not take much until you are ready to enjoy the loaf!

close up of truvia sugar

Storage Tips

Store - You should store the loaf in an airtight container. I recommend wrapping the loaf in plastic wrap and keeping it in a container so it does not dry out. Your loaf should last for about 5 days at room temperature.

Freezing - To freeze the loaf, you should wrap the loaf well then place in an airtight container. The loaf should last for about one month this way. 

Reheat - You should first thaw your loaf in the refrigerator overnight. Bring the loaf to room temperature. If the loaf is not glazed, you can place it in the microwave on a microwave-safe dish for a minute or in the oven at 300F for 15 minutes. 

Recipe FAQs

My loaf sank in the middle, what went wrong?

There are two main reasons for this: the oven door has been opened before the loaf has set (do not open for the first 45 minutes) or the cake didn't go in the oven as soon as the batter was mixed.

Can I use another sweetener in the recipe?

This recipe was created specifically for using Truvia® Sweet Complete® Brown Sweetener. If you want to use another sweetener - even another line of products from Truvia®, the amount of sweetener will be different and the end result will be different. 

slices of loaf bread on plate

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gingerbread loaf sliced on wire rack
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Gingerbread Loaf

Light, moist, and packed full of flavor. This gingerbread loaf if a winter favorite.
Course Bread
Cuisine American
Keyword gingerbread, loaf, quick bread
Prep Time 30 minutes
Cook Time 1 hour
10 minutes
Servings 10 slices
Calories 265kcal

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon sea salt
  • ½ cup unsalted butter room temperature
  • cup Truvia Sweet Complete® All-Purpose Granulated Sweetener
  • ¼ cup Truvia Sweet Complete® Brown Sweetener
  • 1 large egg room temperature
  • cup fancy molasses unsulfured light
  • ½ cup apple sauce

Icing

  • 4 ounces reduced-fat cream cheese room temperature
  • 3 tablespoons unsalted butter room temperature
  • 1 cup Truvia Sweet Complete® Confectioners Sweetener
  • ¼ teaspoon pure vanilla extract
  • 1 - 1 ½ tablespoons milk

Instructions

  • Heat the oven to 350°F, then grease and flour a 9x5 loaf pan. 
  • Sift together the flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Set aside.
  • Whisk together the butter, the egg, applesauce, Truvia® Sweet Complete® All-Purpose Granulated and Brown Sweeteners, and molasses.
  • Whisk the dry ingredients into the wet ingredients until well combined and pour into the pan.
  • Bake for 1 hour or until a tester comes out clean. If the top starts to brown too much, top loosely with a piece of foil. 
  • Cool for about 10 minutes in the pan, then cool completely on a wire rack before glazing.
  • Make the glaze while the loaf cools. Whisk the ingredients for the glaze together until smooth, then pour on top. 

Notes

If you want to ensure the loaf never sticks to your pan, line it with parchment paper, leaving some to overhang. 
Keep in an airtight container at room temperature.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 345mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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Pumpkin Spice Bagels https://cookienameddesire.com/pumpkin-spice-bagels/ https://cookienameddesire.com/pumpkin-spice-bagels/#respond Thu, 04 Nov 2021 02:13:48 +0000 https://cookienameddesire.com/?p=19299 Soft pumpkin spice bagels with a swirl of cinnamon and paired with a spiced cream cheese. This is the ultimate autumn breakfast.  Why it Works Making homemade bagels is such a joy. Not only is it surprisingly easy to do, but they taste amazing.  It is an easy way to impress everyone around you, while...

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Soft pumpkin spice bagels with a swirl of cinnamon and paired with a spiced cream cheese. This is the ultimate autumn breakfast. 

board topped with pumpkin bagels with oat topping

Why it Works

Making homemade bagels is such a joy. Not only is it surprisingly easy to do, but they taste amazing. 

It is an easy way to impress everyone around you, while also making sure you always have fresh bagels in the house. 

These autumnal-themed pumpkin bagels are especially delicious. They are perfectly spices and delightfully soft with a slight crunch from the topping. It is great with a spiced cream cheese - although, I also believe just a schmear of butter would be equally as good. 

If you skip the sweet aspects of the topping, you can also use the bagels for a savory bagel sandwich. 

The dough can be made ahead of time and frozen, so you can bake them later when a last minute bagel craving hits - it also means you can make multiple batches of bagels to last you all autumn and winter-long. 

Ingredient Overview

To make amazing bagels, it starts with the ingredients. Let’s go over some of the key ingredients and why we use each one, and whether or not there are any substitutions.

  • Flour - Bagels should be pillowy-soft, yet delightfully chewy. To get that, we need a high-protein flour. This is why we need Bob’s Red Mill Artisan Bread Flour. It has just the right amount of protein to give us the exact texture we need. I do not recommend substituting it, but if you absolutely have to, Bob’s Red Mill’s All-Purpose Flour would be the best option. 
  • Yeast - This recipe calls for instant yeast because there are more live yeast cells. It also allows you to mix everything together without proofing, and shortens the proof time. If you do not have instant yeast, you can use active dry yeast, I will go over the differences in how you make the bagel with the active dry yeast below. 
  • Pumpkin - You need pumpkin to make pumpkin bagels! You should use pure pumpkin puree because anything else may have sweeteners and spices already added to it. You can use store-bought or homemade pumpkin puree. 
  • Honey - The honey does a lot in this recipe. It adds a wonderful flavor as well as acts as food for the yeast. It also adds a wonderful golden crust to the bagels when we boil them. 

You can find the full ingredient list and measurements in the recipe card below 

Making Your Bagels

The process of making homemade bagels may seem daunting at first, but it is actually very simple - and a lot of fun!

  1. Make your dough. Mix your ingredients and knead until the dough feels soft, smooth, and just a little sticky. It usually takes about 15 minutes, but don’t worry if it takes you longer. 
  2. Let your dough rise. Oil your bowl so the dough won’t stick. Cover the top, and leave it in a warm place. 
  3. Cut your dough and shape. You need 8 pieces of dough. Add cinnamon sugar to your dough pieces and form it into balls. Stick your thumb or finger through the middle of the ball and gently stretch it out. 
  4. Boil and bake. After you let the shaped bagels rise, dip them in honey-infused boiling water, then dunk in the topping. Bake until they are golden brown. 

Shaping and Swirling

shaping pumpkin bagels with cinnamon swirl

I've had a lot of questions about how to form your bagels and get the cinnamon swirl. It can get a little tricky at first, but once you get the hang of it, the process gets easier.

  1. Divide the dough into 8 equal pieces. If you want to be exact, you can weigh the total weight of the dough, and then divide that number by 8. Weigh each ball and you should end with bagels that are exactly the same size.
  2. Flatten each piece and coat the two sides with cinnamon sugar.
  3. Go to the edge of the dough and roll the dough down on each side as though you are turning the dough inside out so you do not see any of the cinnamon sugar on the outside of the dough anymore. Form it into a ball, pinching the bottom to help it hold its shape. This will create swirls of cinnamon sugar inside the dough.
  4. Starting from the bottom where the pinched ends are, use a thumb or finger to poke a finger through the ball. Gently use your fingers to stretch out the dough until you get a nice sized hole in the center.

Using Active Dry Yeast

If you use active dry yeast, you need to proof the yeast first. I also recommend using a full teaspoon of active dry yeast as there are fewer live yeast cells. Add the yeast to the hot water along with the honey. 

Let it sit for about 10 minutes or until there is a layer of foam on top of the water, then add the remaining ingredients such as the flour, salt, spices, and pumpkin. 

Continue on with the recipe as directed. 

Tips

Patience is key! Take your time with each step, especially if this is your first time making bagels. 

These bagels tend to take longer to knead until they are ready. This actually makes this a great first-time yeast baker recipe as it is hard to over-knead the recipe. When in doubt, knead a little longer than you think. 

The window pane test is great to see if you are done kneading. Pinch off a piece of dough and gently stretch it out. It should stretch until you can very nearly see through it without it tearing. If it tears before this, knead for longer. 

You can make the dough for these pumpkin bagels ahead of time. Work on the recipe up until it reaches its first proof. Instead of leaving it to prove in a warm area, cover it and leave it in the refrigerator overnight. It will allow the dough to slowly rise and really help the flavor develop in the bagels. In the morning, resume the recipe as normal - you may need to let the dough warm for a few minutes first. 

close up spiced cream cheese next to pumpkin bagels

Variations

There are so many fun ways you can customize your pumpkin spice bagels. 

  • Add raisins. They will go wonderfully with the bagels. I like to rehydrate my raisins with vanilla and apple cider for added flavor. 
  • Add cocoa with the cinnamon. The addition of chocolate is great with pumpkin and gives really beautiful cocoa swirls. 
  • Add a touch more honey. Another couple of tablespoons of honey really helps the flavors shine without changing the texture of the final bagel much. A little goes a long way and really takes the bagels to a new level. 
  • Experiment with spices. I like adding chai spices to my pumpkin-flavored recipes for a slight twist. 

Recipe FAQs

My dough did not rise and my bagels are dense, what happened?

It is very likely that the yeast was not good. You should always use fresh yeast. I recommend checking your batch of yeast by leaving a pinch in warm water with a bit of sugar. It should foam on top after 5 - 10 minutes. If it does not foam, your yeast needs to be replaced. Keep in mind that hot water can kill your yeast, so ensure your water is not too hot. 

Can I make mini bagels with this recipe?

Absolutely! Simply divide the dough into 16 pieces instead of 8. The baking time should also be reduced. 

What is the best way to store my bagels?

You should leave them in an airtight container for about a week. The bagels freeze well in an airtight container for up to a month. Thaw in the refrigerator.

close up of bagels showing texture

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bagels stacked on marble tray
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Pumpkin Spice Bagels

Perfectly spiced and swirled with cinnamon. These pumpkin spice bagels are perfect for a relaxed autumn breakfast.
Course Bread, Breakfast
Cuisine American
Keyword bagels, pumpkin, pumpkin spice
Prep Time 40 minutes
Cook Time 20 hours
Additional Time 1 hour
Servings 8 bagels
Calories 319kcal

Ingredients

Bagels

  • 3 ½ cups Bob’s Red Mill Bread Flour plus ⅓ cup
  • 1 tablespoon kosher salt
  • 4 teaspoons ground cinnamon divided
  • ¾ teaspoon instant yeast
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ¾ cup pure pumpkin puree room temperature
  • cup hot water 120°F/49°C to 130°F/54°C
  • ½ cup honey plus 1 tablespoon
  • 2 tablespoons granulated sugar

Oat Topping

  • ½ cup chopped pecans
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ cup Bob’s Red Mill Old Fashioned Rolled Oats chopped

Spiced Cream Cheese

  • 8 ounces cream cheese room temperature
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons honey
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground nutmeg
  • teaspoon ground cloves

Instructions

  • In the bowl of a stand mixer, whisk together 3 1⁄2 cups flour, salt, 1 teaspoon of cinnamon, yeast, ginger, nutmeg, and cloves by hand. Add pumpkin, 2⁄3 cup hot water, and 1 tablespoon honey; using the paddle attachment, beat at low speed until a shaggy dough forms, about 30 seconds.
  • Switch to the dough hook attachment. Beat at low speed until dough is smooth and slightly tacky and pulls away from sides and bottom of bowl, about 14 minutes, stopping halfway through mixing to scrape sides of bowl and turn dough over in bowl; add up to an additional 1⁄3 cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth ball.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  • Place a large piece of parchment paper on a work surface in a warm, draft-free place (75°F/24°C), and dust with flour. Mix together 1 tablespoon of ground cinnamon with 2 tablespoons of granulated sugar.
  • Divide dough into 8 portions (about 105 grams each). Roll each portion in the cinnamon sugar. Shape each portion into a smooth ball. Place 1 ball in your hand. Using the thumb of your other hand, poke a hole in center of ball; stretch hole to about 3 inches. (Once the dough contracts, the hole should be about 1 to 11⁄2 inches.) Place on prepared parchment. Repeat with remaining dough. Cover and let rise until puffed, 15 to 30 minutes.
  • Make the Oat topping by pulsing the pecans until they are finely ground. Stir them together with the remaining ingredients for the topping in a plate or shallow bowl.
  • Preheat oven to 400°F (200°C). Line a baking sheet with a nonstick baking mat. (Alternatively, lightly spray a baking sheet with cooking spray.)
  • In a large stockpot, pour water to a depth of 21⁄2 inches. Stir in remaining 1⁄2 cup honey, and heat over medium-low heat just until bubbles form around edges of pot. (Do not boil.)
  • Working in batches, carefully drop bagels, bottom side down, into honey water. Cook for 10 seconds per side. Remove bagels from honey water, letting excess water drip off, and place, top side up, on a large piece of parchment paper. Place 1 bagel, top side down, in Oat Cinnamon Sugar Topping, and swirl bowl to help coat top of bagel. Lift out, and place, bottom side down, on prepared pan. Repeat with remaining bagels.
  • Bake until lightly golden brown and an instant-read thermometer inserted near center registers 205°F (96°C), 12 to 15 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on wire racks. Serve toasted and warm or at room temperature with Spiced Cream Cheese which you make by whisking all the ingredients for the cream cheese together until smooth

Notes

  • Water for the yeast should be about the temperature of a hot bath, it should not be scalding. Lean toward warm over being too hot. 
  • Check if your yeast is good by adding a pinch to a few tablespoons of water and a pinch of sugar. Foam should form on top. If foam does not form, buy new yeast. 
  • Honey adds a nice brown color to the outside of the bagels, and it adds more depth to the flavor. You can substitute it with brown sugar, if needed. 

Nutrition

Calories: 319kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 966mg | Potassium: 147mg | Fiber: 3g | Sugar: 44g | Vitamin A: 3964IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

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Fudge Brownies https://cookienameddesire.com/fudge-brownies/ https://cookienameddesire.com/fudge-brownies/#respond Fri, 24 Sep 2021 20:13:08 +0000 https://cookienameddesire.com/?p=16702 These decadent fudge brownies are a surprisingly easy dessert recipe to make. They’re great for a lunchbox treat, or any time you are craving something chocolaty and topped with sprinkles! This post is sponsored by Domino Sugar®, thank you for supporting the brands I love!  Why you’ll love it There are so many reasons to...

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These decadent fudge brownies are a surprisingly easy dessert recipe to make. They’re great for a lunchbox treat, or any time you are craving something chocolaty and topped with sprinkles! This post is sponsored by Domino Sugar®, thank you for supporting the brands I love! 

close up stack of brownies

Why you’ll love it

There are so many reasons to love this fudge brownie recipe as much as I do. 

They are so easy to make. It is just a matter of mixing up a few ingredients and baking. Top with a simple ganache and finish off with your favorite sprinkles and you are good to go! 

The recipe is easily doubled so you can bake up a bigger batch if you want to share them with a crowd. 

The brownies are absolutely amazing. They are so chocolaty and fudgy all on their own. Then you top it with a creamy ganache and it is a chocolate-lover’s dream. 

You can top with any of your favorite sprinkles. I love a cool medley, but you can add sprinkles to match your school colors or your favorite sports team. You can even skip the sprinkles and choose something else like chopped nuts, chocolate chips, or even crumbled freeze-dried fruit! You can also leave them as-is. There is no going wrong here. 

close up of brownie with bite missing

Brownie Ingredients

This recipe calls for kitchen staples, so there is a chance you can go right into the kitchen right now and start baking. Since the recipe ingredients are so simple, I do recommend using the best quality ingredients you can because they will really take these fudge brownies over the top from yummy to oh-my-gosh-gotta-get-more-asap. 

  • Flour - For this recipe it is important to use all-purpose flour. Different types of flour have different amounts of protein. The all-purpose flour gives us just the right amount of protein that gives us a nice texture all throughout the brownie without it becoming tough or falling apart under all the ganache we add. 
  • Butter - You should always use unsalted butter in baking so you can control the amount of salt in the recipe. When measuring, you should cut the amount of butter you need while it is still solid. If you want too add dimension to your brownies, use 16 tablespoons (or 1 cup) of butter and cook it alone until it turns brown and starts to smell nutty. Allow it to cool before continuing with the recipe. 
  • Sugar - For the best brownies, you need to use the best sugars available. I use a mix of Domino® Light Brown Sugar and Domino® Golden Sugar for the right amount of chew and to give the brownies the perfect texture every time. They blend beautifully within the brownie batter, and you can really taste the quality of the sugar in the brownies. 
  • Eggs - We want to use large eggs in this recipe. They should be used at room temperature for the best results when making the brownie batter. To help ensure the eggs are at the right temperature, I like to put them in a cup of water that is hot, but not scalding for about 5 minutes. 
  • Cocoa powder - In a lot of recipes, the type of cocoa powder you use is very important. Due to the nature of these brownies, you can use either natural cocoa powder or Dutch-processed cocoa powder. Personally, I prefer the Dutch-processed. 
  • Chocolate - You should use semi-sweet chocolate chips in your ganache. If you like something with a very decadent, rich taste, you can substitute some or all of the semi-sweet chocolate with dark chocolate. I do not recommend using milk chocolate for the ganache at all. 
  • Heavy cream - Heavy cream is critical to the ganache. You may also use whipping cream or double cream. 
overhead shot of brownies scattered on table one with bite missing

Step by Step Instructions

Nothing is better than a recipe that takes only a few minutes to put together before putting it in the oven. These brownies are just that. 

  1. Mix the dry ingredients together in a bowl. 
  2. Mix the wet ingredients together in a bowl. 
  3. Mix the wet and dry ingredients together until there are no streaks of flour. 
  4. Pour into your prepared pan, and bake. 
  5. While the brownies bake, make the ganache.
  6. Pour the ganache over the brownies, add sprinkles, and chill them in the fridge until the ganache is set. 
  7. Slice, and enjoy! 

Recipe FAQs

Can I make large batches of these brownies for a social function or bake sale?

Absolutely! The recipe doubles, triples, quadruples, etc. very well! You can make as many brownies as you need with this recipe easily. 

How should I store the fudge brownies?

The brownies will keep for about three days at room temperature because of the ganache. They can be stored covered and uncut in the refrigerator for about a week. You can also store the brownies in an airtight container in the freezer for up to a month. 

I am out of brown or golden sugar, can I use just one type?

Yes, you can. You can use just Domino® Light Brown Sugar or just Domino® Golden Sugar in the recipe. Keep in mind that the flavor will be slightly different, as will the texture, but they will still be very delicious!

fudge brownies stacked together with bite missing from one
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Fudge Brownies

Delicious fudge brownies perfect for the chocolate lover
Course Brownie Recipes
Cuisine American
Keyword brownies, chocolate, cosmic brownies, sprinkles
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 16 brownies
Calories 326kcal

Ingredients

Brownies

  • ¾ cup all-purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon sea salt
  • 13 tablespoons unsalted butter
  • ¾ cup Domino Golden Sugar
  • ½ cup Domino Light Brown Sugar
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon pure vanilla extract

Ganache

  • 1 ½ cups chocolate chips
  • ¾ cup heavy cream
  • ¼ cup sprinkles

Instructions

  • Preheat the oven to 350F and line an 8x8 baking pan with parchment paper
  • Add the flour, cocoa powder, and salt together in a bowl. Stir until combined, then set aside. 
    ¾ cup all-purpose flour, ¾ cup cocoa powder, ½ teaspoon sea salt
  • Add the butter to a saucepan and heat on medium until fully melted. Turn off the heat and remove from the stove. Add in the Domino® Golden Sugar and Domino® Light Brown Sugar and stir until well-combined.
    13 tablespoons unsalted butter, ¾ cup Domino Golden Sugar, ½ cup Domino Light Brown Sugar
  • Allow the butter to cool until it is room temperature and whisk in the eggs and egg yolk. Stir in the vanilla until well-combined. 
    2 large eggs, 1 large egg yolk, 1 teaspoon pure vanilla extract
  • Pour the flour mixture into the butter mixture and stir until there are no streaks of flour. Give it a quick 30-second whisk after fully combined.
  • Pour the batter into the baking pan and bake for 25 minutes. Remove and allow to cool completely. 
  • Add the chocolate chips and cream to a small saucepan and heat on medium-low. Stir until half of the chocolate is melted. Remove from heat, and stir slowly until the chocolate is melted through. 
    1 ½ cups chocolate chips, ¾ cup heavy cream
  • Pour the ganache over the cooled brownies. Top with sprinkles. 
    ¼ cup sprinkles
  • Refrigerate the brownies for about 3 hours for the ganache to set before cutting. 

Video

Notes

You can use your favorite mini candies in place of sprinkles. Add a dollop or two of salted caramel or peanut butter into the ganache for a fun twist.

Nutrition

Serving: 1g | Calories: 326kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 88mg | Fiber: 2g | Sugar: 26g

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Chai Oatmeal Cookies with Apple Cider Cream Cheese https://cookienameddesire.com/chai-oatmeal-cookies-apple-cider-cream-cheese/ https://cookienameddesire.com/chai-oatmeal-cookies-apple-cider-cream-cheese/#comments Tue, 31 Aug 2021 17:27:03 +0000 https://cookienameddesire.com/?p=16670 Chewy, soft chai oatmeal cookies stuffed with an apple cider cream cheese filling. Deeply flavorful and so hard to resist. It is the perfect cookie for the cooling weather. This post is in sponsorship with The Bake Feed and Bob’s Red Mill.  Why you’ll love it There is very little to not like about these...

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Chewy, soft chai oatmeal cookies stuffed with an apple cider cream cheese filling. Deeply flavorful and so hard to resist. It is the perfect cookie for the cooling weather. This post is in sponsorship with The Bake Feed and Bob’s Red Mill. 

hand grabbing cookie on wire rack

Why you’ll love it

There is very little to not like about these chai oatmeal cookies. They are wholesome and filled with great, thoughtful ingredients and infused with a deep comforting flavor all throughout. 

By using high quality ingredients like Bob’s Red Mill Old-Fashioned Oats, we get superior texture and flavor in the oatmeal cookie you cannot get anywhere else. 

It is the ultimate comfort cookie you will enjoy alongside just about any beverage. Personally, I believe they go especially well with a mug of hot coffee or tea. 

The cookie dough and creamy cheesecake filling both get better over time. I actually like to let the dough and cheesecake filling sit overnight before assembling and baking for an even better flavor, but it is definitely not necessary because you can still get great flavor right away. 

The dough and baked cookies freeze remarkably well. You can prep them and then bake whenever you are ready, or sneak into the kitchen for a quick treat whenever you want. 

They’re perfectly shareable since the recipe makes a nice amount of cookies, and it can easily be doubled or tripled for the holidays. 

Ingredients

ingredients in bowls for chai oatmeal cookies

We use wholesome and simple pantry staple ingredients to create deeply flavorful chai oatmeal cookies. Here is a review of some of the key ingredients and how they play a crucial role in the cookie, and any substitutions you can and cannot make. 

  • Oats - The oats bring a nuttiness to the cookies and its signature chewiness. They also add tenderness to the cookies and also add bite. You should use Bob’s Red Mill Old-Fashioned Oats, however, in a pinch you can try Bob’s Red Mill’s other oats in a pinch
  • Raisins - Perhaps a bit controversial, but raisins are a critical part to any good oatmeal cookie. We process the raisins so the are more evenly distributed in the cookie and are small enough that they mostly add sweetness and chewiness to the cookies. If you are insistent, you can omit the raisins, or you can substitute with dried cranberries or dried cherries - keep in mind that it will change the overall flavor of the cookie. 
  • Flour - In this recipe we use Bob’s Red Mill All Purpose Flour, it has just the right amount of protein to create the perfect balance of structure and tenderness. It is my favorite for this kind of cookie. You can also use their 1:1 gluten-free baking mix to make these cookies the perfect gluten-free treat. 
  • Cocoa powder - This is our secret ingredient to making these cookies unforgettable. It adds earthiness and depth of flavor. It adds dimension to the spices, brown sugar and molasses without making the cookies taste like chocolate. It also works with the baking soda to create a puffier cookie. 
  • Spices - I use my favorite blend of chai spices to create a warm and comforting mix that will immediately put a smile on your face. You can substitute the allspice with cloves. If you don’t like a slight kick to your chai, you can also omit the black pepper. If you prefer, you can also use a chai spice blend, if you already have one available to you. 
  • Molasses - The molasses are important to not only add moisture, but also deepen the flavors in the cookie. It also works with the baking soda to make the cookies puffier. If you do not have molasses available, you can use honey, but remember that it will affect the final flavor of the cookies. 
  • Apple cider - Apple cheesecake is such a treat during the cooling weather. It blends two amazing flavors in one. Using apple cider and concentrating the flavor by cooking it down brings in all that delicious apple flavor and helps amplify it in the filling of the cookie. Chai and apples are an amazing mix. If apples aren’t your thing, you can omit it completely.

Method

cookies being roled and places on baking sheet

Making these chai oatmeal cookies is pretty simple and a lot of fun. It makes a great weekend baking project with someone. 

  1. Prep all your ingredients and measure everything out. 
  2. Add the oats to a food processor and pulse until uniform, then add in the raisins and pulse until they’re chopped. 
  3. Add in the flour, spices, and leavening and pulse until combined. 
  4. Beat the butter and sugar until light and fluffy. 
  5. Beat in the eggs, molasses, and vanilla until combined. 
  6. Stir in the dry ingredients and stir until fully combined. 
  7. Cover and chill in the refrigerator for at least 30 minutes. 
  8. Reduce the apple cider, then beat into the softened cream cheese along with the granulated sugar and salt. 
  9. Freeze for at least 20 minutes. Preheat the oven. 
  10. Grab about two tablespoons of dough and flatten into a disc. Add a dollop of cream cheese to the middle and fold dough around. 
  11. Bake for 10 - 14 minutes. Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack. 
cookies scattered on table

Tips

The brand of apple cider will determine how much apple cider will be left when it is finished cooking. It should be approximately between 2 - 4 tablespoons. You need to use your eyes to determine when the cider is finished cooking down. It should look thickened and syrupy while still hot. 

It is also important to note you should use apple cider the juice and not apple cider vinegar!

You should add the syrup to the cream cheese while it is still warm as cooled syrup will harden too much to incorporate into the cream cheese mixture. For the best results, I also recommend the cream cheese is very softened. 

For the best flavor, I recommend making both the cookie dough and the finished apple cider cream cheese a day ahead so the flavors can develop and really infuse. It is not necessary, but it really does make a difference in flavor, if you have the time! 

stacked cookies showing cheesecake filling

Variations

This cookie recipe is infinitely customizable, which is why I love it so much. There is so much you can do to make this cookie amazing. 

  • Coffee - Omit the spices and apple cider. Add ¼ teaspoon of nutmeg and add 2 tablespoons of instant espresso to the cookie dough. Mix together 1 tablespoon of warm heavy cream with 2 tablespoons of instant espresso and mix into the cream cheese mixture. 
  • Pumpkin - Omit the cardamom and black pepper. Replace the apple cider with 3 tablespoons of pumpkin puree. Add half a teaspoon each of ground cinnamon and ground ginger, and a quarter teaspoon of ground nutmeg into the cream cheese mixture.
  • Brown butter - Add another three tablespoons of butter and heat the butter in a small saucepan until it browns and smells nutty. Allow the brown butter to cool to room temperature before using. 
  • PB&J - Replace the raisins with dried strawberries, blueberries, or cranberries. Add in ½ cup chopped peanuts to the cookie dough. Add ¼ cup of peanut butter to the cream cheese. Top finished cookies with a berry icing. 
chai oatmeal cookies on table with oats

FAQs

Can I use natural or Dutch-processed cocoa powder? Can I skip the cocoa powder altogether?

You should use natural cocoa powder because we need the cocoa powder to react to the baking soda. Dutch-processed cocoa powder will not react to it. You also cannot skip the cocoa powder because not only does it help the cookies puff, it also adds more depth to the flavor of the cookies.

How should I store my cookies?

The chai oatmeal cookies may be stored in an airtight container at room temperature for up to three days. The cookies freeze well and may be kept in the freezer in an airtight container for up to a month.

hand holding cookies

If you are looking for more delicious treats to try, check out these delicious morsels.

cookies on wire rack

Chai Oatmeal Cookies with Apple Cider Cream Cheese

Yield: 20 cookies
Prep Time: 25 minutes
Cook Time: 35 minutes
Additional Time: 45 minutes
Total Time: 1 hour 45 minutes

Soft, chewy chai oatmeal cookies with apple cider cream cheese filling. The perfect fall cookie.

Ingredients

Chai Oatmeal Cookies

  • 3 cups (300 grams) Bob’s Red Mill Old Fashioned Rolled Oats, divided
  • 1⁄2 cup (80 grams) roughly chopped raisins, divided
  • 2 cups (250 grams) Bob’s Red Mill All-Purpose Flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • 1 1⁄2 teaspoons (4.5 grams) kosher salt
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon finely ground black pepper
  • 1⁄2 teaspoon (2.5 grams) baking soda
  • 1⁄4 teaspoon (1.25 grams) baking powder
  • 1 cup (227 grams) unsalted butter, softened
  • 1 3⁄4 cups (385 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 2 tablespoons (42 grams) molasses
  • 1 teaspoon (4 grams) vanilla extract

Cream Cheese Filling

  • 1 ¼ cup apple cider
  • 8 ounces (226 grams) cream cheese, room temperature
  • 3 1⁄2 tablespoons (42 grams) granulated sugar
  • 1⁄4 teaspoon kosher salt

Instructions

  1. In the work bowl of a food processor, pulse 2 cups (200 grams) oats until uniform in size and almost ground but not too powdery. Add ¼ cup (40 grams) raisins, and pulse until raisins are finely chopped. Add flour, cocoa, salt, cinnamon, ginger, cardamom, allspice, black pepper, baking soda, and baking powder; pulse just until combined.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. 
  3. Add eggs, one at a time, beating well after each addition. 
  4. Beat in molasses and vanilla until combined. With mixer on low speed, add oats mixture in two additions, beating until combined after each addition. Add in remaining 1 cup (100 grams) oats and ¼ cup (40 grams) raisins, beating until just combined.
  5. Cover and refrigerate for 30 minutes or up to overnight.
  6. Heat the apple cider in a small saucepan over medium heat until there is only about ¼ cup left and the mixture seems thick and syrupy. Set aside to cool. 
  7. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
  8. In a medium bowl, whisk together cream cheese, reduced apple cider, sugar, and salt until smooth and combined. Cover and freeze for 15 minutes.
  9. Using a 1 1⁄2-tablespoon spring- loaded scoop, scoop Oatmeal Cookies dough (about 30 grams each). 
  10. Roll into balls, and flatten Into 2 1⁄4- to 2 1⁄2-inch disks. Spoon or scoop 2 teaspoons (12 grams) cream cheese mixture into center of 1 disk, and cover with a second disk. 
  11. Crimp edges to seal, and gently shape (or roll) into a ball. Repeat with remaining cream cheese mixture and remaining dough disks. Place dough balls about 3 inches apart on prepared pans. 
  12. Bake until bottom edges are golden but centers look a little wet, 10 to 14 minutes. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to three days.

Notes

Use apple cider, the juice, not apple cider vinegar in this recipe!

Cookies are great made right away, but leaving them longer for the flavor to infuse really helps develop the flavor. Cookie dough freezes very well as-is or filled with the cream cheese filling.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 148mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 4g

Calculations are estimations, use your own calculations using the brands you specifically used for more accurate numbers.

Did you make this recipe?

I'd love to see how it turned out! Tag me @acookienameddesire and use the hashtag #acookienameddesire Don't forget to purchase the Cozy Baking eBook!!

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Pecan Pie Cobbler https://cookienameddesire.com/pecan-pie-cobbler/ https://cookienameddesire.com/pecan-pie-cobbler/#respond Fri, 13 Aug 2021 22:42:00 +0000 https://cookienameddesire.com/?p=16658 Deeply flavorful pecan pie cobbler is a family favorite for those times you are craving homemade pecan pie, but want none of the hassle. Use quality ingredients like Watkins to ensure your cobbler comes out perfect every time. This post is sponsored by Watkins, thank you for supporting the brands I love!  Why you’ll love...

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Deeply flavorful pecan pie cobbler is a family favorite for those times you are craving homemade pecan pie, but want none of the hassle. Use quality ingredients like Watkins to ensure your cobbler comes out perfect every time. This post is sponsored by Watkins, thank you for supporting the brands I love! 

overhead close up pecan pie cobbler topped with ice cream in pan

Why you’ll love it

This pecan pie cobbler is a family favorite passed down through generations, so it has years of recipe testing and tasting behind it. It has all the flavors of a pecan pie without being as cloying sweet and it takes a lot less time and effort to whip up. And unlike a pie where there are several components and areas where things can go wrong, you make the cobbler in your baking pan and it is very forgiving to all baking experience levels. 

One of my favorite memories as a child was spending time with my great-grandmother. She always let me help her bake, and I always got to make my own mini treat just for myself. One of my favorites was this pecan cobbler which was easy enough for me to make almost entirely on my own. It’s a recipe she made since she was young and it is one that always reminds me of our time together. 

What really stands out are the ingredients we use. The recipe calls for a few very simple pantry-staple ingredients, so the quality is so important. 

I love using Watkins organic spices and extracts in recipes like this to add a better, richer flavor. Watkins Organic Original Gourmet Baking Vanilla has a beautiful and robust flavor with sweet floral notes that really elevates the caramel notes in the cobbler and enhances the nuttiness of the pecans.The Watkins Organic Ground Cinnamon and Organic Ground Ginger are also favorites because they add so much dimension to the cobbler. It helps distinguish it from your typical very sweet pecan pies by adding more to the flavor profile for your tastebuds to explore and enjoy. 

Ingredients

ingredients in bowls for simple cobbler
  • Butter - You should only use unsalted butter for this recipe. You can add another 4 tablespoons and brown the butter before using it for added flavor. I do not recommend substituting the butter for alternatives like margarine, however, ghee may work. 
  • Flour - This recipe works best using all-purpose flour. You can use a 1:1 gluten flour baking mix or white whole wheat flour without changing the amount of flour you use. Do not use cake flour or any other low protein flours. 
  • Sugar - Granulated and light brown sugar are used in this recipe. You can use dark brown sugar, just know the molasses flavor will be more prominent. 
  • Spices - This recipe calls for Watkins Organic Ground Cinnamon and Watkins Organic Ground Ginger to add more dimension to the flavor profile. They’re both USDA Organic Certified and Non-GMO Project Verified and elevate this pecan cobbler to a whole new level, you’ll be wanting to make it all the time!
  • Milk - For added richness, whole milk works the best. You can also use buttermilk for a tangy hint. If you want something ultra decadent, you can use heavy cream. 
  • Pecans - You should use chopped pecans for easier eating. You can also use pecan halves, but it will be harder to eat. You can substitute some of the pecans with other nuts like walnuts for added flavor and dimension. 
  • Vanilla - For this cobbler, I highly recommend Watkins Organic Original Gourmet Baking Vanilla Extract. It is a low alcohol extract that retains its delicious flavor during the baking process. It’s made using all Non-GMO Certified ingredients and is completely free from high-fructose corn syrup, added MSG, and other artificial ingredients. It adds unbelievable flavor and depth like no other. 

Method

The reason this pecan pie cobbler is so amazing is how easy it is to make. It is great for first time bakers, but delicious enough that experienced bakers will love making it, too. 

butter melted in baking pan
  1. Place your butter in your baking pan and place it in the oven while it preheats so the butter can melt. Boil water in a small saucepan.
  2. While the butter is melting, grab your remaining ingredients. 
  3. Mix together the flour, baking powder, granulated sugar, ground cinnamon, ground ginger, and salt in a medium bowl.
  4. Stir in the milk and vanilla into the flour and stir until just combined to make a batter.steps to make batter for cobbler
  5. Take out the baking pan with the melted butter and top with pecans. Spread the batter evenly across the pan. 
  6. Top with the brown sugar. Slowly pour the boiling water over everything. Do not stir.finishing the pecan cobbler
  7. Bake until golden brown and bubbling. Everything will thicken as it cools. 
  8. Serve with ice cream!

Variations

There are so many ways you can switch things up with this pecan pie cobbler to make it interesting.

  • Chocolate - Add two tablespoons of natural cocoa powder to the flour for the batter. You can also sprinkling in chocolate chips with the pecans.
  • Pumpkin - Add about ⅓ cup of pure pumpkin puree to the batter along with a tablespoon of pumpkin spice.
  • Chai - Stir in a tablespoon of chai spice into the batter.
  • Nutty - Replace some of the pecans with chopped walnuts, peanuts, or pistachios.
  • Brown Butter - Add another 3 tablespoons of butter and cook the butter until it is nutty and lightly browned.
  • Cake Mix - Replace the dry ingredients for the batter with yellow or white cake mix. You can also use chocolate cake mix.
  • Gluten-free - Use a 1:1 gluten-free baking mix in place of the flour.
bowl of pecan pie cobbler

FAQs

Can I make this cobbler in a slow cooker or as individual servings?

Absolutely! Follow the instructions, melting the butter directly in the warming slow cooker, and cook the cobbler on high for about 1 hour and 30 minutes. Allow the cobbler to cool before serving. You can evenly divide the ingredients into smaller ramekins and bake them on a baking sheet to make individual servings, however it would be easier to bake it as one and serve them up in ramekins instead.

What else can I serve with my pecan cobbler?

Vanilla ice cream is a popular choice to balance the heavier flavors of the caramel and pecans. You can also use whipped cream, chocolate ice cream, or even some cooked fruits like grilled apples and/or peaches.

How do I store my cobbler?

Allow the cobbler to reach room temperature. Store it in an airtight container and refrigerate for up to four days. Alternatively, you can store in the freezer for up to a month. Allow frozen cobbler to thaw in the refrigerator overnight. Reheat the cobbler in the oven at 300F for about 20 minutes.

overhead pecan cobbler in bowl with ice cream
overhead close up pecan pie cobbler topped with ice cream in pan
Print

Pecan Pie Cobbler

An easy and delicious pecan pie cobbler. This is a great alternative to the pecan pie which is more advanced.
Course pie
Cuisine American
Keyword cobbler, pecan, pie
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 people
Calories 404kcal

Ingredients

  • ½ cup butter cubed
  • 1 cup plus 2 tablespoons all-purpose flour
  • ¾ cup granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon Watkins Organic Ground Cinnamon
  • ½ teaspoon Watkins Organic Ground Ginger
  • ¼ teaspoon salt
  • cup milk
  • 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla.
  • 1-½ cups coarsely chopped pecans
  • 1 cup packed light brown sugar
  • 1-½ cups boiling water
  • Vanilla ice cream optional

Instructions

  • Preheat the oven to 350°. Place butter in a
    13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. 
    ½ cup butter
  • Combine the flour, sugar, baking powder, cinnamon, ginger, and salt in a medium bowl.
    1 cup plus 2 tablespoons all-purpose flour, ¾ cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon Watkins Organic Ground Cinnamon, ½ teaspoon Watkins Organic Ground Ginger, ¼ teaspoon salt
  • Stir in milk and vanilla until just combined.
    ⅔ cup milk, 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla.
  • Remove the baking pan from the oven; add the pecans. 
    1-½ cups coarsely chopped pecans
  • Top with the batter.
  • Pour boiling water over top slowly, do not stir. 
    1-½ cups boiling water
  • Top with the brown sugar.
    1 cup packed light brown sugar
  • Bake, uncovered, until golden brown, 30-35 minutes. Cool on a wire rack for 30 minutes (cobbler will thicken upon cooling). 
  • Serve warm, with ice cream, if desired
    Vanilla ice cream

Notes

You can make variations by adding different spices. Add 2 tablespoons of cocoa powder to the flour for the batter to make a chocolate variation. Use chai spices for a delicious autumn twist. Pumpkin puree in the batter plus pumpkin spice is a great fall treat.

Nutrition

Serving: 1g | Calories: 404kcal | Carbohydrates: 42g | Protein: 3g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 32mg | Sodium: 299mg | Fiber: 2g | Sugar: 36g

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Cookie Dough Cake https://cookienameddesire.com/cookie-dough-cake/ https://cookienameddesire.com/cookie-dough-cake/#respond Sun, 11 Jul 2021 15:42:25 +0000 https://cookienameddesire.com/?p=16633 This fun and decadent cookie dough cake combines your two favorite desserts: cookie dough and a light and fluffy cake. There is no better way to eat dessert. This recipe was sponsored by Domino® Sugar Why it works There is so much to love about this chocolate chip cookie dough cake. It is a favorite...

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This fun and decadent cookie dough cake combines your two favorite desserts: cookie dough and a light and fluffy cake. There is no better way to eat dessert. This recipe was sponsored by Domino® Sugar

cookie dough cake on stand next to ingredients

Why it works

There is so much to love about this chocolate chip cookie dough cake. It is a favorite among everyone for a reason.

The cake itself is light and fluffy, yet delightfully moist.Thanks to the use of high quality ingredients like Domino® Golden Sugar It’s studded with chocolate chips and makes a great layer cake just as it is. I recommend it as the canvas for any other cakes you may want to make because it is just so perfect. 

The edible chocolate chip cookie dough we stuff into the layers is so easy to make and so good, you will want to eat it by the spoonful. Luckily, the recipe makes enough that you will have extra, so you can add it to your ice cream, oatmeal, or just eat it as is. 

The frosting is a serious favorite and reason enough to make this cake alone. It tastes just like cookie dough, but in frosting form. Be warned, you will also want to eat it by the spoonful.

ganache being poured on cake

Ingredients

It might seem like this cookie dough layer cake requires a ton of ingredients, but we only use a few basic ingredients to create each component of this tasty cake. Here are a few important notes about key ingredients.

  • Flour - You should use all-purpose flour for this recipe. I do not recommend using cake flour as you need something more sturdy to hold up to the edible raw cookie dough and cookie dough frosting. You can try using white whole wheat flour. 
  • Sugar - I always recommend using the best quality products you can. Which is why I love and recommend Domino® Sugar. Specifically, I love using the Domino® Golden Sugar because it is less processed which means it retains a subtle molasses flavor which adds even more depth to this cake and cookie dough. The Domino® Light Brown Sugar also has a lovely molasses taste that blends well within the cookie dough frosting which is very important to the overall flavor of the entire cake.
  • Butter - Unsalted butter is a must for this recipe as you do not want your cake coming out too salty. You should always use butter at room temperature for this recipe. You can experiment with using melted butter for the cookie dough or for the frosting. Just keep in mind that you will need to firm the frosting in the refrigerator for it to set if you want to try making it that way. 
  • Chocolate Chips - Throughout this recipe, we use mini chocolate chips. This is because it creates a better texture and mouthfeel when biting down. You can also use finely chopped chocolate. 
  • Vanilla - I recommend using pure vanilla extract in every component of the cake. It will give you the best flavor throughout. You can try using vanilla bean paste, but I think using fresh vanilla beans would not be appreciated fully in this recipe.
inside cookie dough layered cake

Method

Making and assembling this cake may seem daunting at first. There are a few components to the cake. Luckily, a lot of the cake can be made ahead of time, so you can take your time making the cake. 

I usually like to recommend you start with the cookie dough. It is the easiest and makes a great snack while you are making the rest of the cake. 

  1. Beat the Domino® Golden Sugar and Domino® Light Brown Sugar with butter until light and fluffy. 
  2. Add in the vanilla extract, egg, and salt. 
  3. Stir in the flour
  4. Fold in the chocolate chips.

From there, you can make the actual cake. It needs time to cool fully, so you can get a nice break to munch on more cookie dough and start the frosting. 

  1. Prepare your pans with butter and flour, then preheat the oven.
  2. Beat the butter and Domino® Golden Sugar until fluffy, then add the vanilla and eggs. 
  3. Mix together the dry ingredients in a separate bowl.
  4. Alternate adding the flour and the milk. Begin and end with the flour.
  5. Fold in the chocolate chips.
  6. Bake until golden brown and allow to cool.

The frosting can be made ahead of time, but I prefer making it fresh, the same with the ganache. 

  1. Beat the butter and Domino® Light Brown Sugar together. 
  2. Add in the vanilla and milk.
  3. Stir in the flour, then fold in the chocolate chips.
  4. Heat cream for the ganache, then add in the chocolate and oil. Stir until the chocolate is melted and combined.

Assembling the cookie dough cake is very easy, too. 

  1. Level the cooled cakes. 
  2. Frost two of the cake layers with a thin layer of the frosting and pipe a ring around the edges. 
  3. Fill rings with cookie dough. Stack the cakes so the plan layer is on top.
  4. Frost the outside of the cake, then top with ganache and more cookie dough.
close up slice of cookie dough cake

Tips

For food safety purposes, you should always heat your flour before using it raw in the cookie dough and the frosting. You can heat a batch in the oven at 300℉ for 10 minutes, stirring every 3 minutes. 

Let the flour cool completely, then fluff again. I like to do this ahead of time with a big batch of flour if I know I’ll be using it often to make cookie dough recipes. 

Most things can be made ahead of time. You can make both the cake layers and the cookie dough and store in the freezer for up to a month. 

cake on plates on table with ingredients

FAQs

Is the cookie dough cake safe to eat?

Yes! The cookie dough parts of the cake are created specifically for eating raw. We heat the flour to make it safe to eat, and we do not include any egg in those parts of the cake, so it is perfectly safe to eat! 

Can I adjust the recipe to make a larger cake?

Yes, you can make the cake layers recipe 1.5x bigger for an 8 or 9-inch cake. You will not need to make more cookie dough, but you will also need to make at least 1.5x as much frosting. 

How should I store the cake?

You can leave the cake at room temperature and covered for up to three days. I recommend covering any sliced areas with plastic wrap. You can also cover well and keep in the refrigerator for up to five days. The cake can also be frozen for up to a month. I recommend leaving the cake at room temperature for at least 1 - 2 hours to thaw before serving.

cake on plates by cake stand
hand placing cookie dough truffle on cake
Print

Cookie Dough Cake

A layered cookie dough cake with edible cookie dough in every bite
Course Cake
Cuisine American
Keyword cake, chocolate, chocolate chip, cookie dough, ganache, layer cake
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 1 cake
Calories 915kcal

Ingredients

Cake

  • 2 ¼ cups All-purpose flour
  • 2 teaspoons Baking powder
  • ½ teaspoon Sea salt
  • ¾ cup Unsalted butter room temperature
  • 1 ½ cups Domino® Golden Sugar
  • 3 Large eggs room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup Buttermilk room temperature
  • ¾ cup Mini chocolate chips

Cookie Dough

  • ½ cup Unsalted butter room temp
  • ½ cup Domino® Golden Sugar
  • cup Domino® Light Brown Sugar packed
  • ¼ cup Milk
  • 2 teaspoon Vanilla extract
  • 2 cups All-purpose flour
  • ½ teaspoon Sea salt
  • 1 cup Mini chocolate chips

Cookie Dough Frosting

  • 1 cup Unsalted butter room temperature
  • 1 ½ cup Domino® Light Brown Sugar lightly packed
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Sea salt
  • 1 ½ cups All-purpose flour
  • 4 - 5 tablespoons Heavy cream
  • ¾ cup Mini chocolate chips

Ganache

  • 5 ounces Dark chocolate chopped
  • ½ cup Heavy cream
  • 2 - 3 teaspoons Vegetable oil

Instructions

  • Prepare Cake: 
  • Preheat the oven to 350°F. Line the bottom of three 6-inch round cake pans with parchment paper. Grease and flour the sides.
  • Stir together the flour, baking powder, and salt together in a medium bowl, then set aside.
  • Add the butter and Domino® Golden Sugar to a stand mixer and beat on medium until light and fluffy - about 3 - 5 minutes.
  • Add in the eggs and vanilla and beat on medium until well-combined - about 2 minutes.
  • Alternate between adding the flour mixture (in three additions) and the buttermilk (in two additions) to the mixer. Start and end with the flour. Fold in the chocolate chips by hand.
  • Evenly divide the batter among your cake pans and bake for approximately 20 - 25 minutes, or until a toothpick inserted in the center comes out clean. While cake bakes, prepare cookie dough.
  • Allow cake to cool for 10 minutes, then transfer to a wire rack to cool to room temperature. Once at room temperature, wrap the cakes tightly and chill them in the freezer until needed. 

Prepare Cookie Dough:

  • While cake is baking, beat the butter, Domino® Golden Sugar, and Domino® Light Brown Sugar together until light and fluffy. Stir in the milk and vanilla and mix until just combined.
  • Mix in the flour and salt until just combined, then fold in the chocolate chips. Set aside. 

Prepare Cookie Dough Frosting:

  • Beat the butter and Domino® Light Brown Sugar together until fully combined. Add in the vanilla and the salt and mix well.
  • Mix in the flour and stir until just combined, but do not overmix.
  • Stir in the milk until it reaches your desired consistency. Fold in the chocolate chips.
  • Assemble Cake and Prepare Ganache: 
  • Remove the cakes from the freezer and level them. Fill a piping bag with some of the frosting. Spread a thin layer of frosting on top of two of the leveled cakes, then pipe a small border around the edges of the cake. Add some of the cookie dough inside the border you piped. Leave some of the cookie dough to decorate the top of the cake.
  • Layer the cakes on top of each other, leaving the plain cake for the top layer.
  • Frost the cake with the cookie dough frosting. Chill for about an hour.
  • Make the ganache by adding the chocolate and cream together in a small, heavy-bottomed saucepan. Heat on medium-low heat, stirring constantly until the chocolate is fully melted and incorporated with the cream. Stir in the oil.
  • Top the the cake with the ganache. Top the ganache with cookie dough. You can also add whipped cream or more frosting to decorate the cake as you wish.

Notes

Heat treat the flour for the cookie dough and cookie dough frosting. Heat in the oven at 300F for 10 minutes. Cool completely, then fluff with a fork or sift.

Nutrition

Serving: 1g | Calories: 915kcal | Carbohydrates: 144g | Protein: 12g | Fat: 58g | Saturated Fat: 35g | Polyunsaturated Fat: 20g | Cholesterol: 158mg | Sodium: 432mg | Fiber: 5g | Sugar: 93g

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Coffee Cream Pie https://cookienameddesire.com/coffee-cream-pie/ https://cookienameddesire.com/coffee-cream-pie/#respond Fri, 09 Jul 2021 18:28:25 +0000 https://cookienameddesire.com/?p=16622 A rich and satisfying coffee cream pie with an easy chocolate cookie crust and airy coffee-infused whipped cream. This post is sponsored by Watkins, thank you for supporting the brands I love.  Why it works This pie is made for coffee lovers. It is creamy, easy, and there is coffee in every element of the...

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A rich and satisfying coffee cream pie with an easy chocolate cookie crust and airy coffee-infused whipped cream. This post is sponsored by Watkins, thank you for supporting the brands I love. 

pie in pan surrounded by ingredients

Why it works

This pie is made for coffee lovers. It is creamy, easy, and there is coffee in every element of the pie. 

I love it because it is a pie my great-grandmother used to make during the summer, and I would help her make the crust and stir the filling. It doesn’t require a lot of baking, and it is served chilled, so it makes a wonderful summer pie for creating memories of your own. 

We use a chocolate cookie crust that has a delicious hit of coffee. I love this crust because it is easy to make, so it is perfect for bakers of all skill levels. There is very little shrinkage that happens with the crust, and it isn’t very finicky. 

The coffee cream filling is a simple chocolate pudding with a bit of whipped cream folded in. It is luscious and creamy with an amazing coffee flavor that has light caramel notes.               

To finish the pie, we make a coffee-infused whipped cream that is then dusted with just a touch of cinnamon. This whipped cream is so good, you will want to use it on everything! I especially love it with waffles. 

What really makes this pie stand out is the quality of the ingredients. I absolutely recommend using the best ingredients you are able to because it truly makes a difference in the final product. I especially love using Watkins organic spices and extracts in recipes like this to add a better, richer flavor. Watkins vanilla has a beautiful and robust flavor with sweet floral notes that complement the coffee wonderfully. The cinnamon is warming and sweet to bring out the best in the coffee and whipped cream.

close up coffee whipped cream on pie

Ingredients

Coffee cream pie requires mostly common pantry ingredients, which is why it is important to use the best ingredients you can find and only use certain substitutions when applicable. 

  • Coffee - In this recipe, we use instant espresso. I recommend using it over instant coffee, but if you only have instant coffee available, that will work just fine. Use the same amount of instant coffee as you would the espresso. 
  • Sugar - For a pure coffee flavor, I recommend using granulated sugar. You can substitute half the granulated sugar with light or dark brown sugar to bring in a butterscotch flavor to the pie. 
  • Vanilla - I recommend using Watkins Organic Original Gourmet Baking Vanilla Extract. It is a low alcohol extract that retains its delicious flavor during baking. It’s made using all Non-GMO Certified ingredients and is free from high-fructose corn syrup, added MSG and other artificial ingredients.
  • Spices - In this pie, we use a sprinkling of Watkins Organic Ground Cinnamon to add more dimension to the flavor profile. It’s USDA Organic Certified and Non-GMO Project Verified and adds so much to the filling and topping. 
  • Cornstarch - I like to use cornstarch to thicken the pudding. You can substitute it with arrowroot starch or all-purpose flour. 
  • Milk - We use both whole milk and heavy cream in this pie. I do not recommend substituting with any reduced fat or dairy alternative in this recipe. If you cannot find heavy cream, whipping cream and double cream should also work. 
  • Cocoa - We use cocoa powder to make the crust. I typically use Dutch-processed cocoa powder, but you can also use natural cocoa powder.
pie slice being pulled out of pie pan

Method

The best part about this coffee cream pie is how easy it is to make. Both the crust and the filling need to cool completely before assembly. As the filling takes longer and also needs to have whipped cream folded in, I recommend starting with the filling.

  1. Mix together the dry ingredients, then add in the egg and yolk in a medium saucepan. Whisk well to combine. 
  2. Add in the heavy cream and milk slowly and stir well. 
  3. Turn on the heat to medium and stir constantly, scraping the sides and bottom of your pan until the mixture is thick. Stir in the vanilla extract. Allow to cool completely. 
  4. Once cooled, whip the heavy cream until it forms stiff peaks and fold into the pudding. Set aside.
  5. While the pudding is still cooling, start the crust. Beat the butter and sugar with the egg and vanilla. 
  6. Stir in the wet ingredients until just combined. Press the mixture into your pie pan. 
  7. Bake until set and allow to cool. 
  8. Pour the cooled filling with the folded in whipped cream into the pie crust. Store in the refrigerator as you make the topping. 
  9. Beat all the ingredients for the whipped cream together until it forms stiff peaks. Top the pie with whipped cream. Dust with cinnamon. 
pie slice on plate with forkful of pie

Tips

My best recommendation is to prep ahead of time. The filling in particular keeps well before you add in the whipped cream. 

I recommend making the filling ahead of time - at least 48 hours prior to serving -  to really allow the flavors to develop. Ensure it has plastic wrap touching the top of the filling so skin doesn’t form on the top. 

Do not add the whipped cream to the top of the pie until you are ready to serve. 

You can add more instant coffee to the whipped cream or to the filling, depending on how strong you like the coffee flavor to come out. I would not recommend adding more than double the amount of coffee, however. 

coffee cream pie slices on plates
pie in pan and on plates on table
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Coffee Cream Pie

Creamy and flavor-packed coffee cream pie
Course pie
Cuisine American
Keyword coffee, cream pie, pie
Prep Time 45 minutes
Cook Time 35 minutes
Additional Time 1 hour
Servings 1 pie
Calories 521kcal

Ingredients

Coffee Pudding Filling

  • cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 ½ tablespoons instant espresso
  • ¼ teaspoon Watkins Organic Ground Cinnamon
  • ½ teaspoon Watkins Fine Himalayan Pink Salt
  • 1 large egg room temperature
  • 2 large egg yolks room temperature
  • cup heavy cream room temperature
  • cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract

Chocolate Cookie Crust

  • ½ cup unsalted butter room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla™ Extract
  • ¼ teaspoon Watkins Organic Ground Cinnamon
  • 1 ½ cups all-purpose flour
  • cup cocoa powder
  • 1 tablespoon instant espresso
  • ½ teaspoon Watkins Fine Himalayan Pink Salt
  • 1 tablespoon water

Coffee Whipped Cream

  • 1 ½ cups heavy cream chilled
  • cup powdered sugar
  • 1 teaspoon espresso powder
  • ½ teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract
  • Watkins Organic Ground Cinnamon for dusting

Instructions

Coffee Pudding Filling

  • In a medium saucepan, add the sugar, cornstarch, espresso, cinnamon, sea salt, egg, and egg yolks together. Mix until well-combined.
    ⅔ cup granulated sugar, 2 tablespoons cornstarch, 1 ½ tablespoons instant espresso, ¼ teaspoon Watkins Organic Ground Cinnamon, ½ teaspoon Watkins Fine Himalayan Pink Salt, 1 large egg, 2 large egg yolks
  • Slowly whisk in the heavy cream and milk, adding ⅓ cup at a time and whisking well before adding more.
    ⅔ cup heavy cream, ⅔ cup whole milk
  • Turn on the heat to medium and whisk constantly until you notice the pudding just starting to thicken. Switch to a wooden or silicone spoon and turn the heat to low.
  • Continue to cook. Remember to scrape the sides and bottoms to prevent burning.
  • Cook until the mixture bubbles for about 2 minutes - this should take about 10 - 15 minutes of cooking
  • Stir in the vanilla. Cool the pudding until it reaches room temperature.
    1 teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract
  • Whip the heavy cream until it reaches stiff peaks. Fold it into the pudding until there are no streaks.
    ½ cup heavy cream
  • Pour the pudding into the cooled pie crust and smooth the top. Chill for an hour, then place plastic wrap over the top of the pie. Chill until fully cooled through.

Chocolate Cookie Crust

  • Add the butter and sugar into a mixer and beat until fully combined - about 3 minutes.
    ¼ cup granulated sugar, ½ cup unsalted butter
  • Add in the egg yolk and vanilla, beat together for another 2 minutes.
    1 large egg yolk, 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla™ Extract
  • Stir in the flour, cocoa powder, instant espresso, sea salt, and ground cinnamon. Mix just until combined.
    ¼ teaspoon Watkins Organic Ground Cinnamon, 1 ½ cups all-purpose flour, ⅓ cup cocoa powder, 1 tablespoon instant espresso, ½ teaspoon Watkins Fine Himalayan Pink Salt
  • Add in the water and mix just until incorporated.
    1 tablespoon water
  • Take about ⅔ of the dough and press into the sides and bottom edges of the pie pan evenly. Use the remaining dough to press into the bottom of the pie pan.
  • Chill for about an hour, then preheat the oven to 350F.
  • Bake for 20 - 22 minutes. Allow to chill completely.

Coffee Whipped Cream

  • Whip ingredients until it reaches stiff peaks. Fill a piping bag with the whipped cream and pipe onto chilled pie. Dust with cinnamon.
    1 ½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon espresso powder, ½ teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract, Watkins Organic Ground Cinnamon

Notes

I recommend making the filling at least 24-48 hours ahead of time to let the flavors fully develop.
Make the whipped cream right before serving

Nutrition

Serving: 1g | Calories: 521kcal | Carbohydrates: 43g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 212mg | Fiber: 1g | Sugar: 25g

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