Lovin' From the Oven

Archives for April 2013

Cornbread Chocolate Chip Cookies with Zulka Sugar

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The lovely folks over at Zulka Pure Cane Sugar offered to send me a bag to try with my baking. Who am I to decline a bag of sugar? Upon opening the four pound bag, I could tell that this sugar was different. It was more coarse than normal white sugar and had that grainier texture that I love so much in sugar. Think of Sugar in the Raw granules cut in half and you’ve got yourself Zulka.

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This isn’t just normal sugar. It’s “all natural products made directly from the sugar cane plant by using the latest technologies applied to proven century old processing concepts. These techniques result in products that have natural taste, color, and aroma derived directly from the Cane Plant.”

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It’s some high quality sugar that made a difference in my baking. Just look at it.

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The natural sugar taste makes it great for baking, stirring into coffee, and straight up eating from a spoon (guilty!).  I used Zulka to make cornbread chocolate chip cookies.

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This was my first time experimenting with baking a box of corn muffin mix into something besides muffins, but it definitely won’t be my last. Even though these cookies turned out a little flat, the taste was spot on.

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The corn muffin mix definitely gives these cookies the gritty and chewy taste that you get from eating a corn muffin, so be aware of that if you don’t like cornmeal. The Zulka sugar gave these cookies the perfect amount of sweetness. I’ll just have to play around with baking soda/baking powder and the flour ratio in order to get a thicker cookie.

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If you need more recipes with Zulka sugar, feel free to check out their website! As for where to buy it, you can find that information here.

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Cornbread Chocolate Chip Cookies

Yield: 1 1/2 dozen cookies

Ingredients

  • 1/4 cup butter
  • 1/4 cup Zulka Pure Cane sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 box jiffy corn muffin mix
  • 3/4 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream together the butter and sugar. Add in the egg and vanilla.
  3. Stir in the muffin mix until just combined. Mix in the chocolate chips. Refrigerate the dough for an hour.
  4. Drop into rounded tablespoons on a baking sheet and bake for 12-14 minutes.
https://lovintheoven.com/cornbread-chocolate-chip-cookie/

Mounds Bar Chocolate Coconut Cake Mix Cookies

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You have to bear with me. I have a couple posts in my queue that are quite old– I’m talking nearly a year old. I always debate whether I should post them because they’re not up to par as my more recent posts. The pictures are poorly lit, the background is boring, things are blurry, the colors are off… I can make a whole list of excuses why I shouldn’t post them.

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But here I am, posting these cookies anyway. I think I baked these in the evening and was doing my best trying to get the most light out of my window without using my flash.

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The living room light was on, creating a more orangey hue than normal. Bottom line: I apologize for these pictures. I do have a couple more posts like this that I’ll have to purge on you sporadically in the future, though. You’ve been warned.

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My dad loves Almond Joys, but he doesn’t like the almond inside. He loved Mounds bars, but he prefers milk chocolate over dark chocolate. It’s a lose-lose situation for him.

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I prefer Twix and Kit Kat bars over Mounds, but I figured I’d try a recipe for my pops. The cookie itself tasted just like Mounds bars in a cookie form– go figure. They’re extremely moist and gooey. The type of cake mix that you use really stands out in the cookie, so make sure it’s a good one that you like! Dark chocolate cake mixes work great as well. 🙂 Recipe from Love Veggies and Yoga.

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Mounds Bar Chocolate Coconut Cake Mix Cookies

Yield: 1 dozen cookies

Ingredients

  • 1 cup devil’s food cake chocolate cake mix
  • 1/4 cup butter (half of one stick), softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup sweetened shredded coconut flakes
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup diced Mounds Bars (I used 3 1/2 mini-mounds bars, diced into 6 pieces each)

Directions

  1. Preheat oven to 350F.
  2. Mix together the cake mix, softened butter, egg, and vanilla.
  3. Fold in the coconut flakes and chocolate chips. Freeze the dough for at least 15 minutes.
  4. On a parchment lined baking sheet, drop the cookie dough by tablespoons with plenty of space in between for spreading.
  5. Before baking, insert a couple of the diced Mounds pieces into the top of each cookie, pressing in just past the surface.
  6. Bake for 8 to 10 minutes or until cookies have set up.
https://lovintheoven.com/mounds-bar-chocolate-coconut-cake-mix-cookies/

Crockpot Pulled Chicken Dip

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Annnddddd we’re officially in April. We have been for a while, but I’ve just been a bit busy to post! My DB’s sister, brother in law, and their kids came up for their spring break to visit us in the Bay. It’s so nice when family comes up to visit– I loved having them up here!

Finding kid-friendly restaurants in Berkeley is a lot harder than it seems. There’s not that many places that have kid menus or something simple for them to eat since everything is pretty ethnic.

Here’s a fast recipe for a fast update. Three whopping ingredients, which I’m sure you already have on hand, for a quick and filling snack or dinner. Serve it as is for a snack, and throw it inside of a tortilla with some extras to make a burrito. Sorry this post is super short, I’ve got errands to do and work later in the day. I promise to be back soon with a more interesting update!

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Crockpot Pulled Chicken Dip

Ingredients

  • 2 chicken breasts
  • 1 cup salsa
  • 1 can of cream of mushroom soup

Directions

  1. Place the chicken into the crockpot and poor the salsa and soup on top.
  2. Cook on low for 4-6 hours.
  3. Serve with chips or inside a tortilla.
https://lovintheoven.com/crockpot-pulled-chicken-dip/

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