secret recipe club: salted totally chocolate chocolate chip cookies

for this month's secret recipe club pick at my hobbie lobbie, i had a couple recipes picked out: baked fish in mushroom sauce [i'm always on the lookout for simple, delicious ways to prepare fish, and mushrooms are always a hit in this house], savory french toast [think baked french toast casserole with peppers, onions, and cheese], monster cookies [chocolate chips + peanut butter + oats + M&Ms] and these totally chocolate chocolate chip cookies [melted chocolate & cocoa in the batter with dark chocolate chips mixed in]. i woke up one saturday morning all ready to make the savory french toast, when i realized i was missing one - arguably the - key ingredient: bread. so i settled - if i can even call it settling, when so much chocolate is involved - on the totally chocolate chocolate chip cookies. the only change i made was to convert the ingredients from metric to US measurements using my kitchen scale & i added a sprinkle of sea salt to the top of half the cookies. i loved the salt, jason didn't care for it, but we all agreed the cookies are delicious.

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!

check out my previous secret recipe club posts: mexican mac & cheese and bakewell tart, breakfast pizza two ways, old fashioned sour cream donuts, italian sloppy joes, hard cider baked chicken & mushrooms, mini cinnamon roll cakes, double chocolate zucchini muffins with chocolate butter, butterscotch M&M oatmeal cookies, 30 minute baked tortellini, snickerdoodle bars & slow cooker chicken fajitas, meyer lemon iced raspberry yogurt cake & slow cooker chicken cacciatore, almond strawberry jam thumbprints, almond butter cookies, enfrijoladas, chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

salted totally chocolate chocolate chip cookies

adapted from my hobbie lobbie

45 minutes, makes 2 dozen cookies

for extra large cookies, scoop about 1/4 cup of dough and bake 16-18 minutes. 

12 ounces (about 2 cups) dark chocolate chips

9 tablespoons (1 stick + 1 tablespoon) unsalted butter, room temperature

1/4 cup packed brown sugar

1/4 cup white sugar

1 teaspoon vanilla extract

1 egg

1 cup flour

1/4 cup cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

sea salt for topping

1. preheat your oven to 350F and line a baking sheet with parchment or a silicone baking sheet & set aside.
2. melt 3/4 cup chocolate chips in your microwave or in a double boiler just until melted.
3. cream the butter, brown sugar, and white sugar with a mixer until light and creamy, about 5 minutes. add the melted chocolate and mix until combined. 
4. add the vanilla and egg and mix until combined. 
5. add the four, cocoa, and salt and mix until combined. mix in the chocolate chips.
6. scoop dough into balls about 1 1/2 tablespoons in size (i use this cookie scoop) and place on the baking sheet. sprinkle with sea salt. bake 11-12 minutes for chewy cookies and 13-14 minutes for crispy cookies. cook on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

An InLinkz Link-up

Secret Recipe Club: 30 Minute Dinner Rolls

This month's SRC recipe comes from the blog Hun... What's for Dinner?, which is written by a very nice sounding young stay-at-home mom of two adorable children.  She is a very busy cook and makes all kinds of things!  I really want to try her Stuffed Savory Ham and Cheese French Toast and Old Fashioned Tomato Noodle Soup (I feel these two would be really good paired together), but ended up choosing her 30 Minute Dinner Rolls.  The idea of rolls in 30 minutes really intrigued me and the picture she posted looked really good, so I gave it a go.

Lucky I did, too, because the rolls are so good!  They're quick, yes, but believe me when I say the quality does not suffer.  They're soft, puffy, and very, very tasty.  I have no idea how they're so good when they take so little effort, but you won't hear me complaining!  The main advantage to these I think is that without all of the kneading and rising, the guesswork of how long it will take to make the rolls is completely gone.  You can't really rush rising dough and it doesn't always cooperate with the other things you're trying to get on the table, but that's not really a problem with this recipe since the times are so predictable.

30 Minute Dinner Rolls

1/4 C sugar
1/3 C vegetable oil
1 C plus 2 Tbsp warm water
2 Tbsp yeast
4 C flour, divided
1/2 tsp salt
1 egg

In the bowl of a stand mixer, stir together sugar, oil, water, and yeast until yeast dissolves.  Let sit for 15 minutes.  The yeast should look creamy and have grown some.

Add 2 C of the flour, the salt, and the egg, then stir it in.  Stir in additional flour in 1/2 C increments until it's too difficult, then attach the dough hook and knead until the dough comes together and looks uniform.  It's okay if it's sticky and don't worry about kneading it past when the dough comes together.

Grease a 9 by 13 baking dish, grease your hands, and then form the dough into 12 equal sized balls and arrange them evenly in the dish.  Place the dish in the oven and let the rolls rise for 10 minutes.  After 10 minutes have passed, turn the oven to 400.  Set your timer for 10 minutes once the oven finishes preheating.  The rolls are done baking when they're golden brown.

Yield: 12 large rolls

An InLinkz Link-up

Krispop Cake, DIY Balloons, & Celebrations

There's no denying as we get older birthdays tend to get looked down upon a bit more. Read along to see how you can throw the ultimate party at any age!

1. Have the ultimate cake: funfetti layered cake covered in funfetti frosting & topped with cake batter Krispops! Ya, doesn't get much better than that...

2. DIY Balloons: take simple white circle balloons & cover them in strips of colored paper to achieve a sprinkle balloon look!

3. Par-tay time!: Throw all your decorations & desserts together into a picnic styled lunch. It's easy & something different that will keep guest feeling comfortable & happy!

4. Take-a-way: Goodie bags are often thought of for kids parties but who doesn't love walking away with a little treat for themselves?! Set up an arm candy bar filled with candy bracelets & adorable bracelets from Michele Lee Designs.

Shop This Story: Romper (similar) | Krispops | Bracelets | Sandals | Balloons | Headband

VANILLA CUPCAKES with COLOURED WHIPPED CREAM

If you guys have the same pan I used. This recipe gives you exactly 16 cupcakes using a 5cm ice-cream scoop for exact measurement.

It's not a fluffy spongy cake. It's an elegant texture and super yummy. I use it for wedding cupcakes... Hence the name...

WEDDING VANILLA CUPCAKES - by Munira Bamadhaj

Ingredients:
135g Self-raising Flour
80g Cake Flour
160g Caster Sugar
115g Cold Butter, cubed
2 Large Eggs
120g Fresh Milk
1/2 tsp Vanilla Extract

Method: (Exactly how I would do it)

1. Preheat your oven to 180°C. And line 16 muffin pan.

2. Place your mixing bowl on your weighing machine. Measure out your self-raising, cake flour and sugar.

3. Use your hand mixer (not turned on) to just get the ingredients mixed. Then chop some butter and place it in a bowl over the scale and measure out the right amount.

4. Then on your hand mixer and blend the ingredients until you get a crumbly sand-like texture.

5. Next, add your eggs and continue to mix until it becomes thick.

6. Finally, place your bowl back on the scale and measure out your milk and add your vanilla. Continue to beat until you reach a smooth texture. Stop immediately when it's smooth.

7. Scoop into your paper liners and bake for 20 minutes.

It's a super easy, yummy recipe with minimal cleaning. My favourite!




For the whipping cream, there's nothing special about it. Since you asked... I shall share it anyway. This recipe gives you the exact amount to pipe swirls using the Wilson 1M tip for 16 cupcakes like the one shown. 

COLOURED WHIPPED CREAM - by Munira Bamadhaj‎
 
Ingredients:
200g Millac Gold Whipping Cream
2 tbsp Icing Sugar, sifted
1/4 tsp Vanilla Extract
1 drop Gel Food Coloring (I use Americolor)

Method:
1. Whisk cream until thickened.

2. Add icing sugar, vanilla extract and coloring and continue to beat until stiff. Do not overbeat.

3. Frost immediately over cooled cupcakes or refrigerate until needed.

4. Refrigerate cupcakes after frosting to keep the shape intact.

Oreo double chocolate cupcake

Oreo double chocolate cupcake by Sara Pang

2 cup self raising flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chip
3/4 cup caster sugar
1/2 cup cocoa powder
1 cup + 2 tbsp Greek style yoghurt
1/2 cup milk
1 large egg
1/2 cup +1 tbsp canola oil
1 tsp vanilla extract
1 tbsp coffee granules
12 pcs of Oreo, broken

Preheat oven at 180C. Line 13 cupcake tins with cupcake liners. Sieve flour, cocoa powder, baking soda into a large mixing bowl. Add chocolate chip, sugar and salt. Mix well. In another large bowl, mix egg, oil, milk, yoghurt, coffee granules and vanilla extract until thoroughly mixed. Pour wet ingredients into dry ingredients. Mix with a hand whisk or spatula until just combined. Scoop into the tins until almost filled. Randomly press the Oreo pieces onto the top of the cupcakes. Bake it for 18-20mins or until the skewer comes out clean upon checking.

Orange Chiffon Cake - by Fiona Lau

Please kindly link back to bakingscorner if you have used any information as published in this blog. Thanks you 

Recipe source and credit to  TheBubblyBaker



Modifying recipe by FionaLau's 
I used an 8 inch (20cm) chiffon Tin - is a bit too small so i add extra 2 mini chiffon Tin.
so my suggest is 22cm chiffon Tin will be just nice for this recipe

Ingredient

5 Egg Yolks

40g Sugar

60g Oil

100g freshly squeezed Orange juice

1 tsp Vanilla Extract 

2 Grated Oranges Zest 

120g Cake / Top Flour
1/2 tsp Baking Powder
1/4 tsp baking soda
 

Meringue

5 Egg Whites
50g Sugar
10gm corn Flour


Steps:
– Position the rack on lower third of the oven and preheat the oven to 180˚C.
Ps** Every oven has different thermostat, you have to adjust the temperature and suit your own oven.
 
– 



Place the egg yolks and sugar in a large bowl, and beat until pale
– Add oil, orange juice, and vanilla extract and stir to incorporate with a whisk.
– Add flour and orange zest; mix well, until the batter becomes sticky.

Make the meringue
– Combine sugar and corn flour.
– Beat the egg whites until foamy.
– Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
– Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
– Pour batter into an un-greased chiffon cake tube pan.
– Bake for 45 to 50 minutes. When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour. Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack
Have fun :D

Homemade Sprinkle Recipe

You've made the cake. You even went as far to make the frosting. Now wow everyone by making the topping: sprinkles!

The best part about making sprinkles is it's super easy. I'm talking, easier than making the cake, frosting, or most desserts in general for that matter. The bad part? They have to sit for 24 hours before you can declare them "sprinkles". Thankfully, they're just drying out during that time & it doesn't involve any work on your end. Well, unless you count holding yourself back from eating them as work, which you probably should. 

Another great thing about sprinkles is you can put them on anything: ice cream, cake, cookies, & when you're out of all of those you can even top a bowl of cotton candy! Plus you can create them in any & every color you desire. Have I convinced you yet to try it for yourself? Good...the recipe is below!

Ingredients:

1 cup powdered sugar

a pinch of salt

1 tbsp egg white

1/2-1 tsp water

1 tsp pure vanilla extract (or another flavor such as mint!)

food coloring

Supplies:

parchment paper

frosting bag

very fine frosting tip (I used Wilton 2)

3 mixing bowls

mixing spatula

knife

Step 1:

In one of the mixing bowls combine sugar, salt, egg white, & vanilla.

Step 2:

Mix until well combine. Add water if necessary. You'll want your mixture to be glossy & firm yet still storable. 

Step 3:

Split mixture into three bowls & add desired food coloring to each. Mix until well combined.

Step 4:

Put one color of mixture into frosting bag & create straight lines of mixture on parchment paper (see below). Repeat with all colors.

Step 5:

Let sprinkles sit out for 24 hours uncovered.

Step 6:

Cut sprinkles into desired size. Enjoy!

Honeycomb cake

First attempt for this honeycomb cake by Ashley Tay
Recipe:
250g self raising flour
186g butter
340g condensed milk
350g caster sugar
1 1/2 tsp baking soda
2 cups of water
8 eggs

Grease a 8" tin and line the base only. Preheat oven to 160C. Melt the sugar in a saucepan over medium to low heat. Stir until all the sugar has melted. Turn off the heat and add 2 cups of water. Set aside to let it cool.
Cream butter and condensed milk till well combined. Add in eggs one at a time on low speed. Sift in flour and mix well using low speed. Add in cooled syrup and baking soda and stir.
Pour into prepared baking tin and bake till skewer comes out clean. (Mine took about 1 hour 30 minutes)

Bubble Breakfast Bake

Regrettably, I'm not sure who to credit with this recipe.  A friend shared the recipe on Facebook a few months ago and I saved it.  I've seen a decent number of recipes like this before though and it's not all that unique, so I'm not sure one specific person can be credited with it, anyway.  Maybe the Pillsbury company since it uses canned biscuits?

Anyway, I made this breakfast casserole a couple of months ago when my husband's parents were staying with us.  I figure it deserves to be on my blog since it's the one thing I've made for my in-laws in 9 years that my mother-in-law has requested the recipe for!  She doesn't enjoy cooking very often, so I was flattered that she wanted to make it.  We liked it enough that I'm strongly considering making it for Christmas breakfast since it's so easy and yummy.

The recipe is pretty self explanatory, but I want to specifically mention that you can't judge whether the casserole is done or not just by looking at how browned the biscuits are!  Raw biscuit dough is gross, so either cut into a biscuit in the center to make sure it's done (just sticking in a toothpick isn't enough), or use a digital probe thermometer stuck into a center biscuit and take the casserole out when it hits 190-200.

You can also supposedly refrigerate the mixing bowl of ingredients over night before pouring it in the baking dish and baking it in the morning, but I didn't do that.  It sure would be handy for Christmas morning, though!

 

 

Bubble Breakfast Bake

 

10 eggs

1/2 milk

1/2 tsp salt

4 green onions, sliced

2 C shredded cheddar cheese

1-2 C chopped cooked ham, bacon, or sausage

1  16 oz can flaky layer biscuits, cut into quarters

Preheat oven to 350 and grease a 9 by 13 baking dish.
 
Whisk together eggs, milk, and salt, then stir in remaining ingredients except for biscuits.  Gently fold in biscuits.  Pour into greased baking dish and bake until biscuits are cooked through (cut one near the center with a knife to check) and eggs are set.  I cooked mine for 25 minutes, covered the top with foil so the biscuits wouldn't brown too much, then baked 10 minutes more.
 
Yield: 8 servings

Candy Cake Recipe

You've come to this site because clearly you like desserts. So what happens when you take a cake an make it 10000x sweeter than ever before? THIS.

 Ingredients:
for cake:
your favorite cake recipe

for frosting:
3 stick salted butter, melted
6 cups powdered sugar
food coloring
4-6 tbsp pure vanilla extract

for toppings:
ring pops
candy necklace
rock candy
skittles
any other candy you desire!

Supplies:
anything necessary to bake the cake
Wilton 5 Layer Cake Pan
mixing bowl
offset spatula
whisk

Step 1:

Bake cake according to directions. 

Step 2:

Mix all frosting ingredients in bowl with whisk. 

Step 3:

Remove cakes from pans & assemble one on top of the other with layers of frosting in between. 

Step 4:

Using the offset spatula, cover outside & top of cake with frosting. 

Step 5:

Top with tons & tons of candy. Enjoy!

Cheddar cheese ogura cake

Cheddar cheese ogura cake - by Grace Tham

 recipe credit to Jeannie Tay

Ingredients for Egg Yolk Mixture:- [using 8″ round or 7″ square tin]
75 gm superfine flour – sifted
1/4 tsp salt
5 egg yolks
1 whole egg
60 ml corn oil
3 slices of cheddar cheese – cut into small bits (yes, the one you put on sandwiches/burgers)
60 ml milk
5 egg whites
1/4 tsp cream of tartar
110 gm castor sugar

Whisk egg, yolks, cheddar cheese, oil and milk together in a mixing bowl until fully mixed (use a hand held immersion blender if you have one in order to get a creamy texture). There will be bits of cheese if not using the blender. Add in the flour and salt and mix with a balloon whisk until smooth. Set aside while you prepare the meringue.
Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until slightly foamy. Add in sugar gradually and continue to whisk until soft to firm peaks formed.
With a spatula, fold in half of the meringue into egg yolk mixture. Lift and fold until well combined, then add to rest of meringue. Fold again until well mix. Pour batter into prepared tin [line base with baking paper at the bottom only and grease the sides]
Shake the pan lightly from side to side and the batter should spread out evenly. Bake in waterbath on the lowest rack in oven at 155 degrees C for 50 minutes or until cooked. (Temperature and time is for guidance only). Due to the low water content, this cake needs shorter time to bake so adjust accordingly.
Invert the cake after baking to unmould from the pan and peel off baking paper [there maybe some vapour on the baking paper if wait too long]

Pandan Huat Kueh

Pandan Huat Kueh - by Nani Tamso

Servings: Prepare 7 huat kuih

250 grams of self raising flour
125 grams of castor sugar
1 teaspoon of baking powder
250 grams or ml of light pandan juice
50 grams of cooking oil (I use melted butter)

STEPS

Get ready a steamer with water capable of steaming the Kuih for at least 20 minutes.

In a big mixing bowl, sift the self raising flour and baking powder . Make a well in the centre. Add the sugar, pandan juice and cooking oil gradually. Use a hand mixer and whisk until well mixed.

Transfer it to some cupcake cups and fill the cups with the batter until at least 95% full. Steam in the steamer under high heat for 20 minutes.

Japanese steamed cake (mushi pan). Blueberries and green tea/matcha milk

Japanese steamed cake

(Mushi pan) By Felicia Solihin

Ingredients make 5 small cups

Flour 80gr
Cornstarch 20gr
Baking powder 1tsp
Sugar 15gr
Salt 1/2tsp
Milk 120cc
Salad oil 25cc
Add sugar if needed
Add topping/flavor of your own
Multiply ingredients if necessary
Step:
1.Mix all flour ingredients in a bowl by whisker
2. Add milk, mix
3. Add oil, mix again (by whisker) for about 5 mins until batter becomes smooth.
4. Boil water in the steamer
5. Set paper cups inside pudding cup. Pour batter up to 90% of paper cup.
6. Steam for 15 mins in a reasonably strong fire.