CHEW THIS! Chocolate Chip Wafer Cookies with Cookie Dough Frosting

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Chocolate Chip Wafer Cookies with Cookie Dough Frosting

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 6th 2019 edition. By: Blaise Doubman

A whole new type of cookie rings in the New Year!
Blaise Doubman

Happy New Year! Can anyone else believe that it is 2019? Where has the time gone? Let us all hope that this year brings good health and happiness to one and all! 2018 had good moments for me, personally and professionally, as well as some darker moments, those too both personally and professionally. Let me also say, thank you all for your continued dedication and support. I really appreciate each and every one of you! If you are a new reader, a loyal reader, or even just an occasional reader, I really appreciate your time. There is nothing I love more than hearing from my readers about how much they enjoy my columns and recipes. Speaking of, drop me a line on my new website, http://trailblaise.com Click on the “contact” tab and leave me a comment or even a question! I read and respond to all comments that I get.

In celebrating the new year, I wanted to create a new and unique cookie that was easy to make, flavorful and simple. I am so excited to share this newest recipe with everyone! The recipe is actually a recipe for chocolate chip cookie dough frosting, that you divide in half, bake half then frost the cookies with the remaining frosting! I have made these several times and every time I make them, people go wild! No, there are no eggs in this recipe, so you do not have to worry about eating raw egg, however, there is white all-purpose flour. If you are concerned about that, simply take the flour and lightly toast it either on a sheet pan in the oven, or skillet. Just be aware that doing this does slightly change the flavors. This frosting, dough, is best made the day it is made. I would not recommend making it in advance. I love this recipe and I really think that you will find this new and unique cookie something sweet to ring in the new year!

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

This recipe is for the cookies and the frosting. Feel free to double this recipe, or even triple, if desired.

2 sticks unsalted butter, soft
¼ cup white granulated sugar
½ cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 cup, plus 2 tablespoons white all-purpose flour
¾ cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter with the white granulated sugar and light brown sugar until the mixture is light in color and fluffy in texture.

Beat in the pure vanilla extract, salt and baking soda.

Fold in the white all-purpose flour, then fold in the semi-sweet chocolate chips.

Divide the frosting in half.

Shape tablespoon size balls of the frosting and place onto the prepared baking sheets. Bake in preheated oven, one baking sheet at a time, for 12 minutes.

Remove and allow to cool. Carefully use the other half of the frosting to frost the wafer cookies. Work carefully because the baked cookies will be very fragile.

Ask and Answer: I have been getting a few questions about what, if anything, can be used as a substitute for cream of tartar. Substitute fresh lemon juice or white vinegar for the cream of tartar. For every ½ teaspoon of cream of tartar, use 1 teaspoon lemon juice or white vinegar.

Texas Sheet Cake Cookies

I stumbled upon this recipe through a Facebook post and decided to try it. Turns out the recipe needed a little adjusting but the basics and the final result are delicious! The cookie is soft and the frosting, fudge.

Texas Sheet Cake Cookies

For the cookies…
1 box Devil’s Food cake mix
2 large eggs, beaten
1/3 cup vegetable oil

For the frosting…
1 stick unsalted butter
3 tablespoons whole milk
2 tablespoons unsweetened cocoa powder
2 1/2 cups confectioner’s sugar
2-3 tablespoons water

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a bowl combine the cake mix, beaten eggs and vegetable oil. Mixture will be thick.

Place heaping tablespoon size balls onto prepared baking sheets and bake one sheet at a time in preheated oven for 14 minutes.

Once the cookies are cool, make the frosting. In a medium sized sauce pot over medium heat melt the unsalted butter with the whole milk and unsweetened cocoa powder. Once the mixture is melted, smooth and combined, add in the confectioner’s sugar and beat until smooth. Add tablespoons of water into the frosting and beat until frosting is thick but spreadable.

Pour the frosting carefully onto each cookie, spreading over the whole cookie.

Allow the frosting to set for about 5 minutes, eat and enjoy.

Chocolate Peanut Butter Cake

I remember my ex-boss, Angela, bringing this cake to a team meeting when I worked at a local library and it was seriously fabulous! I have made this cake ever since and it is based off of a recipe from Food Network Star Katie Lee and her debut cookbook. Wonderful!

Chocolate Peanut Butter Cake

2 sticks unsalted butter
1 cup buttermilk
1/2 cup unsweetened cocoa powder
2 cups white all-purpose flour
2 cups white granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
1 teaspoon pure vanilla extract
18 oz smooth peanut butter

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray containing flour.

In a large saucepan over medium heat combine the unsalted butter, buttermilk, unsweetened cocoa powder and 1 cup water. Stir constantly until bubbly. Once bubbling slightly remove from heat.

In a large bowl whisk together the white all-purpose flour, white granulated sugar, baking soda and salt. Beat in the large eggs and pure vanilla extract.

Slowly beat in the chocolate mixture and beat until smooth and combined.

Pour the batter into the prepared pan and smooth out the top. Bake in preheated oven for 20 minutes.

Once baked, remove and while the cake is still hot, spoon the smooth peanut butter all over the top, spreading evenly. Allow the cake to sit for a couple of hours to cool and the peanut butter to harden slightly.

When ready to frost the cake combine 1 stick unsalted butter with 1/4 cup unsweetened cocoa powder and 6 tablespoons buttermilk in a large saucepan over medium heat. Stir until bubbly. Once bubbly remove from heat and add 16 oz powdered sugar. Stir quickly together. Pour evenly over the top of the cake and spread evenly.

Allow to sit for an hour before cutting.

Lemonade Rolls

I love cinnamon rolls but these cinnamon rolls have been transformed into a lemon version! How? The typical cinnamon and sugar mixture has been replaced with a powdered lemonade drink mix, fresh lemon juice and fresh lemon zest. These are beyond delicious and I am recommending these to all the lemon lovers out there! Fabulously lemony!

Lemonade Rolls

For the rolls…
2 packages dry active yeast (each 1/4 oz)
2 1/2 cups warm water
5 cups white all-purpose flour
1 box lemon cake mix
2 teaspoons salt
1 stick unsalted butter, melted
3/4 cup lemonade drink mix powder

For the frosting…
1 stick unsalted butter, melted
3 cups powdered sugar
1 tablespoon fresh lemon zest
2-4 tablespoons fresh lemon juice
Pinch of salt

In a medium sized bowl combine the dry active yeast and warm water. Let stand. Be sure the mixture is bubbly. If the mixture is not bubbly, throw it out and start over.

In a large bowl combine the white all-purpose flour, lemon cake mix and salt. Whisk together. Carefully add the yeast and water mixture. Stir together well. Once the dough has formed, form into a ball and place a clean kitchen towel over the top. Place in a warm spot to double in size for at least an hour.

After an hour, remove the dough and place onto a lightly floured surface. Using a floured rolling pin, roll the dough out into a large rectangle. Brush the entire surface with the melted unsalted butter. Sprinkle evenly over the top of the dough the lemonade drink mix powder.

Roll up the dough, starting with the corner closest to you. Cut off the ends with a sharp knife and cut the remaining dough into 10 large size pieces. Place them cut side up into a greased 9×13-inch baking pan.

Cover with a clean kitchen towel. Place in a warm spot to double in size for at least an hour.

Preheat your oven to 350 degrees F.

Place pan into oven and bake 25 minutes.

Meanwhile make the frosting by combining the melted unsalted butter with the powdered sugar, fresh lemon zest, fresh lemon juice and salt. Beat until smooth and creamy.

Remove rolls from the oven and allow to cool for 5 minutes. Frost the rolls while still warm. Allow to cool slightly before enjoying.

No-Bowl Chocolate Cake

Trail Blaise

I love how you completely prepare this cake in the pan you bake it in! Less mess and let me be honest, more fun! Try it with your kids, or yourself, today!

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No-Bowl Chocolate Cake

2 cups white all-purpose flour
1 1/2 cups white granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups hot water
3/4 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 teaspoons white vinegar

Start by preheating your oven to 350 degrees F. Dump in the white all-purpose flour, white granulated sugar, unsweetened cocoa powder, baking soda and salt in a not greased 9×13-inch baking pan. Whisk everything together using a wire whisk. Add in the hot water, vegetable oil, pure vanilla extract and white vinegar. Whisk good – being sure to get the bottom and corners of the pan.

Bake in preheated oven 35 minutes.

Remove from the oven and make frosting. In a saucepan over medium heat combine 1/2 cup white granulated sugar with 3 tablespoons butter and 2 tablespoons heavy cream. Bring to boil, stirring occasionally. Once at a boil, stir constantly for 1 minute. Remove from heat and add 1 teaspoon pure vanilla extract and 1 cup semi-sweet chocolate chips. Stir until melted. Pour over still warm cake and smooth evenly.

Allow to cool completely before cutting and serving.