Tag Archives: one bowl

Twelve Days of Christmas Cookies: Easy One-Bowl Chocolate Chip Cookie Bars

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DAY 4: Chocolate Chip Cookie Bars

These should be called “Super-Easy-One-Bowl-No-Mixer-I-Forgot-To-Make-Cookies-For-The-Bake-Sale-Tomorrow-Don’t-Even-Have-To-Soften-The-Butter-Chocolate-Chip-Cookie-Bars”

They are that easy.

These cookies will stay nice and chewy (without burnt edges and soggy middle) if you bake them in two 8×8” pans instead of one 9×13” pan.

Since we have one non-chocolate eater, I usually prepare the batter without the chocolate chips, put half of the batter in one pan and sprinkle the top with cinnamon/sugar. Then stir some chocolate chips into the remaining batter and put the chocolate chip version in the other pan.

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RECIPE:

Chocolate Chip Cookie Bars 2

Easy One-Bowl Chocolate Chip Cookie Bars

1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 tsp vanilla extract
2 ½ cups flour
2 tsp baking powder
½ tsp salt
1 ½ cups chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 350°F. Grease two 8” square baking pans (or spray with Baking Pam).

Melt butter in a large bowl in the microwave. Stir sugar and brown sugar into melted butter until incorporated. Mix in the eggs and vanilla. Stir in the  flour, baking powder and salt. Stir in chocolate chips and nuts. Spread the batter into the prepared baking pans.

Bake at 350°F for 28-30 minutes or until toothpick inserted in center comes out clean. Cool completely and then cut into squares.

Makes 32 bars

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Birthday Chocolate Chip (or Blueberry) Waffles and Oven Bacon

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Yesterday was Middle K’s 14th birthday, and in the spirit of Waffle Week, we made Chocolate Chip and Blueberry Waffles for breakfast that morning. With some Oven Bacon on the side. For the waffles, I used the One-Bowl Buttermilk Waffle batter. While the batter was in the waffle iron, I sprinkled in mini chocolate chips, or some frozen blueberries (not thawed). Fresh blueberries would obviously be great as well; I can’t wait until summer blueberry season—I am down to my last bag of blueberries that I froze last summer. You could also sprinkle in other berries or chopped fruit (raspberries, chopped strawberries, peaches).

052211 032-1Cooking bacon in the oven is a great way to make a lot of bacon without making a mess of your kitchen. And there are NO PANS TO CLEAN WHEN YOU ARE DONE!! It was a great thing to make with these Buttermilk Waffles, as this batter is best if it sits for 30 minutes before cooking. So I made up the batter, set it aside, then got the bacon going in the oven. By the time the bacon was crisp, the batter was ready to cook!

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Simply line a rimmed baking sheet with heavy duty foil, lay out slices of bacon (not touching) and bake at 375°F for 15-20 minutes. Exact time will depend on the thickness of the bacon, and how crispy you like it. A general guideline is to watch the “bubbles” on the bacon. They will start out large, then get small and foamy when the bacon is crisp. Remove the bacon from the pan and allow to drain on some paper towels. When the pan has cooled completely, simply gather up the foil (with all of the messy grease inside) and throw it away. Or you could save some of those bacon drippings and freeze to use for cooking later.

RECIPES:

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Chocolate Chip or Blueberry Waffles

Waffle Batter (try any of the following):
One-Bowl Buttermilk Waffles
Brown Sugar Buttermilk Waffles
Whole Grain Waffles
Overnight Yeast Raised Waffles
Sourdough Waffles

Mini Chocolate Chips, Blueberries, or other Chopped Fruit or Nuts

Prepare batter according to recipe. Fill waffle maker with slightly less batter than usual. Sprinkle with desired filling. Using a heat safe rubber spatula, gently spread batter in the waffle maker to cover the chocolate chips or fruit with a small amount of batter (so that they don’t stick to the top plate of the waffle iron). Close waffle iron and cook for 3-5 minutes, or until lightly browned and crispy.

Oven Bacon

Bacon
Rimmed Baking Sheet
Heavy Duty Foil
Paper Towels

Preheat oven to 375°F.

Line the baking sheet with foil. Lay out slices of raw bacon (not touching) and bake at 375°F for 15-20 minutes. Exact time will depend on the thickness of the bacon, and how crispy you like it. A general guideline is to watch the “bubbles” on the bacon. The bubbles will start out large, then get small and foamy when the bacon is crisp. Remove the bacon from the pan and allow to drain on some paper towels.

When the pan has cooled completely, simply gather up the foil (with all of the messy grease inside) and throw it away. Or you could save some of those bacon drippings and freeze to use for cooking later.

 

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Waffle Week: One-Bowl Buttermilk Waffles

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This is my favorite recipe for making same-morning (not overnight) waffles. I seem to have an irrational opposition to separating eggs, beating the whites separately and then folding them back into the batter. To compensate for not beating the egg whites, this batter is best if let to sit for 30 minutes before cooking. I realize that letting the batter sit for half an hour doesn’t really make these any faster to make than recipes using separated eggs, but psychologically I find these “faster”.

The batter contains a small amount of cornstarch (mixed with the flour and baking powder & soda) which helps to make the batter lighter. I love the light texture of the waffles with great air-pockets. And no egg white beating!

For Waffle Tips & Suggestions, click HERE.

RECIPE:

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One-Bowl Buttermilk Waffles (No Separated Eggs)
——————————-(adapted from Food Network)

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups buttermilk or sour milk**
1/2 cup oil
2 eggs
2 Tbs brown sugar
2 tsp vanilla extract

In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, oil, eggs, brown sugar and vanilla and mix well. Let the batter sit for 30 minutes. Do not stir batter after letting it sit.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes 4 large Belgian waffles (16 small squares)

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 2 cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).

 

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Twelve (More) Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

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DAY 12: For our final Christmas cookie this season, a traditional coconut macaroon. This is a flourless, gluten-free cookie made from coconut, egg whites, sugar and almond extract. They can be made sugar-free as well by using unsweetened coconut and a sugar substitute. The ones pictured here are the full-sugar variety.

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and slightly crispy toasted coconut on the outside. Dipping the bottoms in chocolate is optional, but I definitely recommend it.

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RECIPE:

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Coconut Macaroons

1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
1/4 tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F.

In a medium saucepan, stir together coconut, egg whites, sugar and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop onto greased cookie sheets (or line with a Silpat) by rounded teaspoonfuls. Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies.

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars
DAY 11: Turtle Pretzel Snaps

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