Chocolate Chip Lava Cookies
1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)
1. Preheat oven to 350 degrees F. Spray a standard size muffin tin
with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and
seal shut. Lay the Ziploc bag flat in the microwave, spreading out the
chocolate chips in a single layer. Microwave for 30 seconds. Remove bag
and flip, microwaving for an additional 10-15 seconds until all the
chips are softened. Set aside to cool.
2. With an electric mixer, cream the butter and sugars until light
and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well
combined. Meanwhile, in a separate bowl, whisk together the flour, salt,
and baking soda. Add to the wet ingredients and beat on low speed until
just combined. Add the remaining chocolate chips (1 cup) and stir to
combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it
out a bit, and place in the bottom of the muffin tin. Repeat for a
total of 10 cookies. Cut a small tip in the corner of the Ziploc bag,
and gently squeeze a layer of chocolate over the cookie. Scoop and
flatten the remaining dough and place on top of the chocolate layer.
Bake at 350 for 15-20 minutes, until the edges are just browned. As soon
as they come out of the oven, run a knife around the edges to make for
easy removing later. Cool completely before removing from the muffin
tin, running a knife around the edge to help loosen.
These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!
The picture is a muffin with ice cream and chocolate sauce!
I shall try this at Messy Church.
This is one to impress the French neighbours with!
Baby Cinnamon Buns
1 can Pillsbury Crescent Rolls
1/2 cup (1 stick) softened butter, divided
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
Preheat oven to 350 degrees F. Melt 4 tablespoons of butter in the
bottom of a pie plate. Add the brown sugar to the butter and stir to
combine. Unroll crescent dough and pinch seams together to create one
big sheet. Spread with remaining softened butter. Combine white sugar
and cinnamon and sprinkle over the buttered dough. Roll the dough back
up into a log, and cut into 8 cinnamon rolls. Place rolls in prepared
pie plate. Sprinkle with any remaining cinnamon sugar. Bake at 350 for
20 minutes. Top with vanilla glaze (recipe follows) and serve warm.
Store leftover cinnamon buns (who am I kidding??) at room temperature.
Vanilla Glaze
1 cup powdered sugar
4 tablespoons heavy cream (or 2 tablespoons milk + 1 tablespoon butter)
1 teaspoon vanilla
With a fork, stir together sugar, cream, and vanilla until smooth and
pourable. Add one tablespoon of milk if needed to thin. If using milk
and butter instead of cream, heat the milk and butter in the microwave
to melt the butter, then add to the sugar and stir in vanilla.
http://www.stumbleupon.com/su/2AA97Z/:1NnNEyfS3:Q!wzKjLG/www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-lava-cookies.html/
http://www.framedcooks.com/2010/08/macaroni-and-cheese-cupcakes.ht.
