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Making BabyCakes NYC's Gluten-Free Chocolate Chip Sandwich Cookies

Erin McKenna's BabyCakes bakery in New York's Lower East Side is a much beloved destination among the vegan foodie community - so much so that after much demand, she opened yet another similar and completely successful sister bakeries, simply named Erin McKenna's, is both Los Angeles and Orlando. What makes these baked goods so popular? Well, first off, everything in the bakery is vegan - and that's not all! From cupcakes to waffles to even freshly baked doughnuts, Erin makes sure there's something available for every diet or possible allergy, never using refined sugars, gluten/wheat, soy, dairy, or egg. Somehow, magically, they're amazing! Don't believe me? Her cookbook, BabyCakes Covers The Classics, is a continuous bestseller! When I went to BabyCakes NYC for the first time in 2009, I went for the cupcakes, but ended up falling completely in love with their chocolate chip sandwich cookies. They were two large chocolate chip cookies sandwiching candy-colored frosting in a way that was equally light and indulgent. What I love is that, in this aforementioned cookbook, Erin gave fans the recipe for making this at home. She even stopped off on Martha Stewart's television show to demonstrate! Try this out at home, as this is a terrific recipe on its own or used as a base to freestyle with your own different flavors. The frosting for this one will be vanilla, but in the past, BabyCakes has offered ones with mint flavor or peanut butter inside. This recipe makes 36 cookie sandwiches, so even if you steal a bunch for yourself (which you'll want to), there's still plenty to share! ------------------------------------------------------------------------ BabyCakes NYC's Gluten-Free Chocolate Chip Sandwich Cookies For the Cookies: 1 cup coconut oil 6 Tablespoons homemade applesauce or store-bought unsweetened applesauce 1 teaspoon salt 2 Tablespoons pure vanilla extract 1 and 1/4 cups evaporated cane juice 2 cups Bob's Red Mill gluten-free all-purpose baking flour 1/4 cup flax meal 1 teaspoon baking sode 1 and 1/2 teaspoons xanthan gum 1 cup vegan chocolate chips For the Frosting: 3/4 cup rice milk or unsweetened soy milk 3/4 cup dry rice milk powder or dry soy milk powder 1 tablespoon coconut flour 1/4 cup agave nectar 1 tablespoon pure vanilla extract 1 1/2 cups coconut oil, melted and cooled 2 tablespoons fresh lemon juice 1. Preheat the oven to 325. Line two baking sheets with parchment paper. 2. In a medium bowl, mix together the oil, applesauce, salt, vanilla and cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough. 3. Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center. 4. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before frosting. 5. In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes. With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated. 6. Frost the underside of a cookie and sandwich it with the other. Optionally, roll these cookies in sprinkles or miniature chocolate chips!
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@iluvdurian31 Seriously, whenever I go to New York, I just sort of eat everything.
Seems like NY's got everything. Pizza, cheesecake, and this wonderful shop! โ™ฅ
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Apple Pie Chia Breakfast Parfait โ€“ย No Sugar Added!
This delicious and super-healthy breakfast was dreamed up by Oh She Glows. Look how yummy!! Naturally sweet Apple Pie Chia Jam is layered with hearty overnight oats to give you all wholesome fuel you need to have a great day. It's vegan, gluten free, and totally awesome for you :) You'll love it! Apple Pie Chia Jam & Breakfast Parfait Prep Time: 15 min. Cook Time: 20 min. Chill Time: Overnight. Difficulty: Easy Photos from / Recipe adapted from Oh She Glows Makes 2 parfaits Ingredients For the apple pie jam: 3 large apples, peeled and diced 3/4 cup 100% pure apple juice 2 tablespoons chia seeds 3/4-1 teaspoon cinnamon 1/2 teaspoon pure vanilla extract (optional) pinch of fine grain sea salt (optional) For the parfait: 1/2 cup gluten-free rolled oats 1 + 1/4 cups homemade or store-bought almond milk 2 tablespoons chia seeds 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon sweetener, to taste (optional) Apple Pie Jam (from above) Chopped toasted walnuts (optional) How to Make It (so easy!) 1. For the Jam: Combine all jam ingredients in a saucepan. Bring to a boil. Cover and simmer 15-20 mins. over medium-low heat, stirring occasionally. When apples are tender, remove from heat. Mash half the mixture and stir together, creating a thicker texture. Let cool. 2. For the overnight oats: Combine oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl and whisk to combine. Place in the fridge overnight (or for 1-2 hours minimum) to thicken. It's ready when oats are softened and liquid mostly absorbed. 3. To make parfaits: Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if you like! Store leftover jam in the fridge in an airtight container for up to 2 weeks. Enjoy this delicious vegan breakfast!! Your body will thank you <3 Follow my Simple Cooking and Favorite Fall Recipes collections for more easy recipes! :D And you have any requests for a recipe, never hesitate to let me know ;D
๋๋‚ด์ฃผ๋Š” ์ˆ˜์˜์žฅ์ด ์žˆ๋Š” ์„ธ๊ณ„์˜ ํ˜ธํ…” 10
10. ๋‹ค์šดํƒ€์šด ํ˜ธํ…”, ๋‰ด์š• 9. ํŒŒ๋ ˆ์‚ฌ ๋ฆฌ์กฐํŠธ ํ‘ธ์ผ“, ํƒœ๊ตญ 8. ์ธํ„ฐ์ปจํ‹ฐ๋„จํƒˆ ๋ฆฌ์กฐํŠธ ํƒ€ํžˆํ‹ฐ, ํ”„๋ž‘์Šค๋ น ํด๋ฆฌ๋„ค์‹œ์•„ 7. ํŒŒํฌ ํ•˜์•ผํŠธ ๋„์ฟ„ ์•„ํŠธ๋ฆฌ์›€ ํ’€, ๋„์ฟ„ 6. ์„ธ๋ ๊ฒŒํ‹ฐ ํฌ์‹œ์ฆŒ์Šค ํ˜ธํ…”, ํƒ„์ž๋‹ˆ์•„ ์„ธ๋ ๊ฒŒํ‹ฐ 5. ์šฐ๋ถ“ ํ–‰์ธ ๊ฐ€๋“ , ์ธ๋„๋„ค์‹œ์•„ ๋ฐœ๋ฆฌ 4. ์บ ๋ธŒ๋ฆฌ์•ˆ ์•„๋ธ๋ณด๋ด ํ˜ธํ…” & ์ŠคํŒŒ, ์Šค์œ„์Šค 3. W ํ™์ฝฉ ์›ป ๋ฑ(Wet Deck) 2. ๋งˆ๋ฆฌ๋‚˜ ๋ฒ ์ด ์ƒŒ์ฆˆ ํ˜ธํ…”, ์‹ฑ๊ฐ€ํฌ๋ฅด 1. ํ™์ฝฉ ํŽ˜๋‹Œ์Š๋ผ ํ˜ธํ…” ํ™์ฝฉ์ด ๋‘๊ณณ์ด๋‚˜ ์ด๋ฆ„์„ ์˜ฌ๋ ธ๋„ค์š”! ๋‹ด์— ๋ฐœ๋ฆฌ๋ฅผ ๊ฐ€๋ฉด ๊ผญ ์šฐ๋ถ“์—์„œ ๋ฌต์–ด์•ผ์ง€ ํ–ˆ๋Š”๋ฐ, 5์œ„์— ์žˆ๊ณ  *_* ์„ธ๋ ๊ฒŒํ‹ฐ๋‚˜ ํƒ€์ดํ‹ฐ๋„ ๊ทธ์ „์—๋Š” ์—ฌํ–‰์ง€๋กœ ์ƒ๊ฐํ•ด๋ณธ์ ์ด ์—†์—ˆ๋Š”๋ฐ, ๋ฉ‹์ ธ์š” ์šฐ์•„์šฐ์•„ ๋น™๊ธ€๋Ÿฌ๋ถ„๋“ค์€ ์–ด๋””๊ฐ€ ์ œ์ผ ๋Œ๋ฆฌ์‹œ๋‚˜์š”?!
[๋ฏธ๊ตญ/๋ฐ๋ธ”๋“œ ์—๊ทธDeviled Egg] ์‚ถ์€ ๊ณ„๋ž€์˜ ๋ฐ˜๋ž€
๋ฐ๋ธ”๋“œ ์—๊ทธ๋Š” ๋ฏธ๊ตญ ๊ฐ€์ •์‹์˜ ํด๋ž˜์‹์œผ๋กœ ํ†ตํ•ฉ๋‹ˆ๋‹ค. ๋ถ๋ฏธ๋ฟ ์•„๋‹ˆ๋ผ ์œ ๋Ÿฝ์—์„œ๋„ ๋งŽ์ด ์ฆ๊ธฐ๋Š” ๊ฐ„๋‹จํ•œ ์š”๋ฆฌ๋กœ, ๊ณ„๋ž€์„ ์‚ถ์„ ์ค„ ์•„๋Š” ์‚ฌ๋žŒ์ด๋ผ๋ฉด ๋ˆ„๊ตฌ๋‚˜ ์‰ฝ๊ฒŒ ๋„์ „ํ•ด๋ณผ ๋งŒํ•œ ํ•‘๊ฑฐํ‘ธ๋“œ์ž…๋‹ˆ๋‹ค. ๊ฐœ์„ฑ๊ป ํ† ํ•‘๊ณผ ์†์žฌ๋ฃŒ๋ฅผ ์„ ํƒํ•  ์ˆ˜ ์žˆ๊ณ , ๊ทธ๋ž˜์„œ ๋งŒ๋“œ๋Š” ์‚ฌ๋žŒ์˜ ์ทจํ–ฅ๊ณผ ๋ฌธํ™”์— ๋”ฐ๋ผ ๋ง›๊ณผ ๋ชจ์–‘๋„ ๋‹ฌ๋ผ์ง‘๋‹ˆ๋‹ค. ์ง€๋‚œ 10๋…„๊ฐ„ ์ „์„ธ๊ณ„๋ฅผ ๋Œ๋ฉด์„œ ์…ฐํ”„๋กœ ํ™œ๋™ํ•ด์˜จ ์›ํŒŒ์ธ๋””๋„ˆ์˜ ๋ฏธ๊ตญ ํ˜ธ์ŠคํŠธ ์ฐฐ์Šค ์Šฌ๋กœ๋„ค์ด์ปค ์”จ๊ฐ€ ๋งํ•ด์ฃผ๊ธฐ๋ฅผ, ๋‰ด์š•์˜ ํ•œ ๋ ˆ์Šคํ† ๋ž‘์— ๊ฐ”๋‹ค๊ฐ€ ๊น€์น˜๊ฐ€ ๋“ค์–ด๊ฐ„ ๋ฐ๋ธ”๋“œ ์—๊ทธ๋ฅผ ๋ณธ ์ ๋„ ์žˆ๋‹ค๊ณ  ํ•˜๋„ค์š”. ์ด๋ฒˆ์— ์„ ํƒํ•œ ์žฌ๋ฃŒ๋Š” ํŒŒํ”„๋ฆฌ์นด ๊ฐ€๋ฃจ์ž…๋‹ˆ๋‹ค. ๊ณ ์ถ”๊ฐ€๋ฃจ๋ฅผ ์จ๋„ ์ข‹์•„์š”. RECIPE by ์ฐฐ์Šค ์Šฌ๋กœ๋„ค์ด์ปค ์ฃผ์žฌ๋ฃŒ ๊ณ„๋ž€ 6๊ฐœ ๋งˆ์š”๋„ค์ฆˆ 120ml ํŒŒํ”„๋ฆฌ์นด ๊ฐ€๋ฃจ(๋˜๋Š” ๊ณ ์ถ”๊ฐ€๋ฃจ) 1์ž‘์€์ˆ  ์†Œ๊ธˆ, ํ›„์ถ” ์•ฝ๊ฐ„ 1. ๊ณ„๋ž€ ์™„์ˆ™์„ ๋งŒ๋“ญ๋‹ˆ๋‹ค. ๋“๋Š”๋ฌผ์— ๊ณ„๋ž€์„ 10๋ถ„๊ฐ„ ์‚ถ๊ณ  ์–ผ์Œ๋ฌผ์— ์‹ํ˜€์ค๋‹ˆ๋‹ค. ๊ทธ๋ฆฌ๊ณ  ๊ป์งˆ์„ ๊นŒ๊ณ  ์„ธ๋กœ๋กœ 2๋“ฑ๋ถ„ํ•ด์š”. 2. ๋…ธ๋ฅธ์ž๋ฅผ ๋ถ„๋ฆฌํ•ด ๋ณผ์— ๋‹ด๊ณ , ๋งˆ์š”๋„ค์ฆˆ์™€ ์†Œ๊ธˆ ํ›„์ถ”๋กœ ๊ฐ„์„ ํ•ฉ๋‹ˆ๋‹ค. 3. ๋…ธ๋ฅธ์ž๊ฐ€ ๋ฉ์–ด๋ฆฌ์ง€์ง€ ์•Š๋„๋ก ์œผ๊นจ๋ฉด์„œ ์ž˜ ์„ž์–ด์ค๋‹ˆ๋‹ค. 4. ์ŠคํŒจ์ถœ๋Ÿฌ๋ฅผ ์ด์šฉํ•ด ์žฌ๋ฃŒ๋ฅผ ์งค์ฃผ๋จธ๋‹ˆ(pastry bag)์— ๋‹ด์Šต๋‹ˆ๋‹ค. 5. ์†์ด ๋นˆ ํฐ์ž์— ์„ž์€ ์žฌ๋ฃŒ๋ฅผ ์ฑ„์›Œ์ฃผ๊ณ , ํŒŒํ”„๋ฆฌ์นด ๊ฐ€๋ฃจ๋ฅผ ์‚ด์ง ๋ฟŒ๋ ค ๋งˆ๋ฌด๋ฆฌํ•ฉ๋‹ˆ๋‹ค. ์™„์„ฑ์ž…๋‹ˆ๋‹ค. ๋ง›์žˆ๊ฒŒ ๋“œ์„ธ์š”. :) = ๋ ˆ์‹œํ”ผ๋ฅผ ์†Œ๊ฐœํ•˜๋Š” ์ฐฐ์Šค ์Šฌ๋กœ๋„ค์ด์ปค ์”จ๋Š” ๋ฏธ๊ตญ ์บ˜๋ฆฌํฌ๋‹ˆ์•„ ์ถœ์‹ ์œผ๋กœ, ์•„์ฃผ ์–ด๋ฆด ์ ๋ถ€ํ„ฐ ์…ฐํ”„๋Š” ๋ฉ‹์ง„ ์ง์—…์ด๋ผ๊ณ  ์ƒ๊ฐํ–ˆ๋‹ค๊ณ  ํ•ฉ๋‹ˆ๋‹ค. ์—ฌ๋Ÿฌ ๋‚˜๋ผ๋ฅผ ์—ฌํ–‰ํ•  ์ˆ˜ ์žˆ๊ณ , ์–ด๋””์„œ๋“  ์ผํ•  ์ˆ˜ ์žˆ์œผ๋ฉฐ, ์–ด๋””์—์„œ๋‚˜ ๋ง›์žˆ๋Š” ์Œ์‹์„ ๋จน๊ณ  ๋ฐฐ์šธ ์ˆ˜ ์žˆ๋‹ค๊ณ  ๋ฏฟ์—ˆ๊ธฐ ๋•Œ๋ฌธ์ž…๋‹ˆ๋‹ค. ๋ง‰์—ฐํ–ˆ๋˜ ๊ฟˆ์€ ํ˜„์‹ค์ด์ž ์ธ์ƒ์ด ๋˜์—ˆ์Šต๋‹ˆ๋‹ค. ์ฐฐ์Šค ์”จ๋Š” ์ง€๋‚œ 10์—ฌ๋…„ ๊ฐ„ ์œ ๋Ÿฝ๊ณผ ์•„์‹œ์•„ ๋“ฑ 20๊ฐœ๊ตญ์„ ๋Œ์•„๋‹ค๋‹ˆ๋ฉฐ ๋‹ค์–‘ํ•œ ์Œ์‹์„ ๋งŒ๋“ค์–ด ์™”์Šต๋‹ˆ๋‹ค.
๋‹ฌ์ฝคํ•œ ๋‰ด์š•, ์ดˆ์ฝœ๋ฆฟ ๋ ˆ์Šคํ† ๋ž‘_Max Brenner
์ดˆ์ฝœ๋ฆฟ ๋Ÿฌ๋ฒ„๋“ค์ด๋ผ๋ฉด ์ ˆ๋Œ€๋กœ ๊ทธ๋ƒฅ ์ง€๋‚˜์น  ์ˆ˜ ์—†๋Š” ๊ณณ, ๋งจํ•ดํŠผ ์œ ๋‹ˆ์–ธ ์Šคํ€˜์–ด ๊ทผ์ฒ˜์— ์žˆ๋Š” ์ดˆ์ฝœ๋ฆฟ ์นดํŽ˜&๋ ˆ์Šคํ† ๋ž‘์ด๋‹ค. ์›Œ๋‚™ ์œ ๋ช…ํ•œ ๊ณณ์ด๋ผ ์˜ˆ์•ฝ์€ ํ•„์ˆ˜! ํฌ๋ฆฌ์Šค๋งˆ์Šค์˜€๋˜ ๊ฒƒ์œผ๋กœ ๊ธฐ์–ตํ•œ๋‹ค. ์‚ฌ๋žŒ์ด ์–ด์ฐŒ๋‚˜ ๋งŽ๋˜์ง€, ์˜ˆ์•ฝ์„ ํ–ˆ๋Š”๋ฐ๋„ ํ•œ์ฐธ์„ ๊ธฐ๋‹ค๋ฆฌ๋‹ค ๊ฒจ์šฐ ์ž๋ฆฌ๋ฅผ ์žก๊ณ  ์•‰์•˜๋‹ค. ์ „์ฒด์ ์œผ๋กœ ์–ด๋‘์šด ์‹ค๋‚ด ๋ถ„์œ„๊ธฐ. ๋ฐ˜์ง๊ฑฐ๋ฆฌ๋Š” ์ „๊ตฌ ์žฅ์‹์ด ์˜ˆ์˜๋‹ค. ์‹œ๋Œ๋ฒ…์ ํ•œ ์‚ฌ๋žŒ๋“ค์˜ ๋ง์†Œ๋ฆฌ๋„ ์™ ์ง€ ๋“ฃ๊ธฐ๊ฐ€ ์ข‹๋‹ค. ํฌ๋ฆฌ์Šค๋งˆ์Šค์—ฌ์„œ ๊ทธ๋žฌ๋‚˜? ์ดˆ์ฝœ๋ฆฟ ํ๋“€๋กœ๋Š” ์‹ ์„ ํ•œ ๋”ธ๊ธฐ์™€ ๋ธŒ๋ผ์šฐ๋‹ˆ, ๋งˆ์‰ฌ๋ฉœ๋กœ์šฐ, ๊ทธ๋ฆฌ๊ณ  ์„ธ ๊ฐ€์ง€ ์ข…๋ฅ˜์˜ ๋””ํ•‘ ์ดˆ์ฝœ๋ฆฟ์ด ๋‚˜์˜จ๋‹ค. ์กฐ๊ทธ๋งŒ ํ™”๋กœ์— ๋งˆ์‰ฌ๋ฉœ๋กœ์šฐ๋ฅผ ์‚ด์ง๋งŒ ๊ตฌ์›Œ์„œ ๋จน๊ณ  ์‹ถ์€ ์ดˆ์ฝœ๋ฆฟ์— ํ‘น ์ฐ์–ด ๋ƒ ๋ƒ ~~! ํ”ผ์ž๋‚˜ ํŒŒ์Šคํƒ€๊ฐ™์€ ์‹์‚ฌ ๋ฉ”๋‰ด๋„ ์žˆ์œผ๋‹ˆ, ์ฃผ๊ตฌ์žฅ์ฐฝ ์ดˆ์ฝœ๋ฆฟ๋งŒ ๋จน์œผ๋ฉด ๋Š๋ผํ•˜์ง€ ์•Š์„๊นŒ ๊ฑฑ์ •ํ•˜์ง„ ๋ง๊ธธ :-)
Peanut Butter Cup Stuffed S'mores Brownies
When it comes to the campfire roasted, ooey-gooey perfection that is s'mores, I'm a purist. I've never once considered putting anything but two rectangles of good ol' Hershey milk chocolate between marshmallow and graham cracker. But then I found this recipe at Melanie Makes, and I don't care what you say, about blasphemy or anything else โ€“ once you've seen this picture, there's no going back. I HAVE to try putting a peanut butter cup on a s'more. It's a physical need. And if I don't do it soon, I might explode. So somebody come over and make these brownies with me tonight, please โ€“ it's an emergency. Peanut Butter Cup Stuffed S'mores Brownies Prep Time: 20 min. Cook Time: 45 min. Difficulty: Easy. Makes one 9"x13" pan of brownies. Recipe by Melanie Bauer of Melanie Makes Ingredients For the Graham Cracker Crust: 3 cups graham cracker crumbs ยผ cup sugar ยผ teaspoon salt ยพ cup butter, melted For the Brownies: ยพ cup cocoa ยพ cup butter, melted 2 Tablespoons hot water 1 2/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 1 1/3 cup flour ยฝ teaspoon baking powder ยผ teaspoon salt 12 peanut butter cups 1 dark chocolate candy bar 24 jet-puffed marshmallows Directions 1. First, make the Graham Cracker Crust: Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, stir together graham cracker crumbs, sugar, salt and butter until combined. Pour into prepared pan and press into an even layer. Bake for 12-14 minutes or until set and beginning to brown. 2. Now, make the Brownie batter: In a large bowl, stir together cocoa, melted butter and hot water. Add sugar, eggs and vanilla and stir until well combined. Stir in flour, baking powder and salt until just combined. 3. Add the PB Cups and Chocolate: Top graham cracker crust with brownie mixture, spreading in an even layer. Press peanut butter cups into brownie batter in three rows of four. Break the candy bar into individual pips or pieces and place in horizontal and vertical rows between peanut butter cups. 4. Bake, broil, and enjoy! Bake for 18-20 minutes or until just set. Remove brownies from oven and turn oven to broil setting. Add marshmallows to top of brownies pressing lightly to adhere them to the warm brownies. Broil for 2-3 minutes or until they reach desired char level. Let brownies cool completely before attempting to cut and serve.
Pumpkin French Toast, Fall Breakfast Perfection~
Cooking Classy, you have done it again. Seriously guys, this is one of my favorite food blogs ever, because every single one of Jaclyn's recipes are a total win. Like this mouthwatering pumpkin french toast, made with real pumpkin puree, fall spices, and thick, fluffy slices of bread. Can it get better than this, I ask, on a chilly fall morning? I'll take two (helpings, not slices. Teehee) and a steaming cafรฉ lattรฉ. Happy to have you back, Fall :) Cooking Classy's Jaclyn recommends serving warm with butter and maple syrup. I personally love the idea of adding a dollop of whipped cream too ;) Pumpkin French Toast Prep Time: Cook Time: Difficulty: Recipe adapted from Cooking Classy // Photos by Cooking Classy Makes about 9 slices What You'll Need 3/4 cup milk 1/2 cup pumpkin puree 4 eggs 2 Tbsp packed light brown sugar 1 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 9 slices Texas toast (or other white bread such as Challah or French bread) Butter, for griddle 1. Preheat your cooking surface (if it's an electric griddle, turn it to 350ยฐF; or if you're cooking on the stove, place a nonstick skillet over medium heat). 2. Combine milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger in a medium mixing bowl. Whisk until evenly combined. 3. After making sure griddle is well-buttered, dip slice of bread into egg mixture, allowing a few seconds for it to soak all the way through. Flip to coat both sides. 4. Cook until golden brown, then flip and do the same on the opposite side. For extra super yumminess, re-butter griddle between flips. Serve warm with a dollop of whipped cream and a side of maple syrup! :) Check out some other awesome fall recipes! Kimchi Jjigae by @RaquelArredondo โ€“ A delicious, spicy Korean soup to warm you up! Pumpkin Pie in a Pumpkin by @marshalledgar โ€“ Such an adorable concept!! Chicken-Flavored Vegetable Soup with Chive Dumplings by @DaniVO โ€“ Doesn't it sound just to die for?? Delicious! Have a great week everybody!!
Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1ยฝ cup) unsalted butter, softened 1ยฝ cup dark brown sugar, packed ยฝ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1ยฝ cups chocolate chunks ยฝ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350ยฐF. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto โ€“ maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)