Lovin' From the Oven

Chocolate Chip Bundt Cake

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Now that I’ve baked a couple of times in my new kitchen, I can’t decide if my oven is off or if my baking is off. My last couple of desserts that came out have been alright, but not great. The cookies get flat so I adjust my method by baking things a little bit longer, but that just makes my bars comes out slightly dry. I can’t figure it out. Is the temperature off? Do I need to adjust the baking time? Or maybe I’ve just lost it?

It’s frustrating, but I’m not giving up. I’ll keep fine tuning until I get the hang of this oven (or my baking bug back).

This bundt cake was made at my old apartment, so it turned out fine. It’s a dense cake and the mini chocolate chips add a nice change to your normal sized chocolate chips. It would be great served alongside morning coffee or tea! Recipe from Bake or Break.

TOPPING

  • 2/3 cup chopped pecans
  • 1/4 cup unsalted butter, softened and cut into small pieces
  • 2 tablespoons granulated sugar

Preheat oven to 350° and grease a 12 cup bundt pan. Mix together the pecans, butter, and sugar with a fork. Evenly distribute the mixture in the bottom of the pan.

CAKE

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 12 ounces semisweet chocolate mini chips
  1. Cream butter, both sugars, and vanilla until fluffy. Slowly add in the eggs, one at a time.
  2. Mix in your dry ingredients (flour, baking soda, salt), alternating with the buttermilk.
  3. Stir in the chocolate chips.
  4. Bake for 50-55 minutes, or until toothpick comes out clean.
  5. Cool in pan for ten minutes before inverting it onto a cooling rack.

Cookie Dough S’mores

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I received The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More for review a couple of weeks ago and finally got the chance to try out a recipe now that I’ve moved into my new apartment. It’s release date is June 5th, 2012, but you can pre order it on Amazon.

First off, can we all come to an agreement on how cute the cover is? If I had a cookbook, I’d want it to look just like this one. Each page had me grinning from ear to ear. Why? The font, the photos, and the styling were all just… perfect. I love it even more because Lindsay Landis was a blogger gone cookbook writer. She’s the author of Love and Olive Oil, one of the many food blogs I follow. It makes me so happy to see bloggers open new doors and find new opportunities. You go, girl!

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Side note: Can we talk about the genius invention of these stackermallows? I found them at Target and they instantly make my life so much easier. No more worrying about those darn marshmallows rolling away before you can stack them inside a sandwich!

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These were awesome. The amount was just perfect, too. I hate recipes that make 6 dozen cookies or 2 slices of biscotti. The recipe says it yields 12 s’mores, but I could have easily doubled the cookie dough in each one and cut the serving down to 6. 🙂 Best of all? The leftover cookie dough that you don’t use can sit in an airtight container in the refrigerator for some serious snack time, without the fear of salmonella.

I did divert from the recipe a little bit, though. Instead of using bars of milk chocolate, I used mini chocolate chips and stirred them into my cookie dough batter. You’re more than welcome to do both or leave it as is. Either way, the chocolate’s all there!

Print
Cookie Dough S’mores

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 tablespoons granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk or cream
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 12 graham cracker sheets, broken in half
  • 2 (1.55 ounce) bars milk chocolate
  • 12 marshmallows

Directions

  1. In a mixing bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated.
  2. Spread about 1 tablespoon of dough onto 12 of the graham cracker halves. Break chocolate bars into 12 equal pieces, and center one piece atop each mound of cookie dough.
  3. Toast marshmallows over an open flame until golden brown or charred to your liking. Place a hot marshmallow on top of cookied dough and chocolate and top with remaining graham crackers. Gently press until marshmallow begins to ooze out the sides. Let sit for 30 seconds -or as long as you can stand- to let the chocolate get sufficiently melty. Enjoy immediately.
  4. Easy Indoor S'mores: For a flameless version of this campfire favorite, place marshmallows on graham crackers and broil for 30 to 60 seconds, or until golden brown and gooey. Or microwave marshmallows for 8 to 10 seconds, or until puffed.
https://lovintheoven.com/cookie-dough-smores/

Recipe from: The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More

Oreo Stuffed Dark Chocolate Brownies

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So I know I’m a little late on the Oreo 100th birthday bandwagon, but I did make these brownies on time. I just didn’t get the photo uploading/editing/blogging on time. Either way, happy belated 100th birthday, Oreo!

I remember eating Oreos when I was little, holding them in milk until it practically melted to the bottom of the cup. That’s just the way I’ve always liked my Oreos– soggy and mushy. I never understood how they advertised the way to eat an Oreo. Twist, lick, and dunk? That’s like sticking your tongue in your milk before dipping your cookies. No thanks, I’ll pass.

For Oreo’s 100th birthday, they release a cookie with a funfetti filling rather than their normal cream filling. The result? It sure makes a pretty cookie, but I’d opt for the original over this one. My DB disagrees; He’s all about this limited edition treat. In brownies, however, any Oreo is a good Oreo!

This brownie recipe from King Arthur Flour  is amazing on its own, but adding Oreos in between is the cherry on top. They’re dense, fudgy, and extremely chocolatey. You can use regular cocoa powder instead of dark cocoa powder if you prefer a lighter brownie.

Print
Oreo Stuffed Dark Chocolate Brownies

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups dark cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup chocolate chips
  • 1 package Oreos
  • sprinkles (optional)

Directions

  1. Preheat the oven to 350 degrees. Lightly grease a 9×13 pan.
  2. In a pan over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. (This is what creates that shiny top for the brownie!)
  3. When the sugar is heating for the second time, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth in a separate bowl. Add the hot butter/sugar mixture, stirring until smooth.
  4. Stir in the flour and chips until smooth.
  5. Pour half of the batter into the pan. Place the Oreos in a row over the batter. Pour the remaining batter over the Oreos and gently spread to the edges of the pan. Evenly pour the sprinkles over the top of the batter.
  6. Bake for about 35-40 minutes, until toothpick comes out clean.
https://lovintheoven.com/oreo-stuffed-dark-chocolate-brownies/

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