30 Days Of Blogging (Day 5)

So is my 5th day post out of 30. Twenty five more to go.

Day 5 - Your Favorite Recipes

What recipe?! LOL! I love baking so I guess I'll just share a cookie and a cupcake recipe then, although I also love Chicken Adobo with pineapple chunks. These recipes I'm going to share, I baked a lot of them last Christmas for both sides of family and also when my husband requested that he give his officemates as Christmas gifts.

Chocolate Chip Refrigerator Cookies
Ingredients:

1/2 c butter

1/3 c light brown sugar

1/2 c white sugar

1 egg

1 tsp vanilla

1 1/2 c bread flour

1/2 tsp iodized salt

1/2 tsp baking soda

1/2 c chopped walnut

1 cup chocolate chips

Procedure:

1. Beat butter and sugars together. Add egg ad vanilla.

2. In a separate bowl, sift flour, salt and baking soda. Mix onto the batter.

3. Fold in walnuts and chocolate chips.

4. Divide the dough into two portions. Roll each into a log.

5. Wrap in parchment paper or plastic wrap; chill or freeze for a few hours.

6. Pre-heat toaster for 10 minutes. If there is a setting, pre-heat to 350F. Use bottomheat only.

7. Slice logs into 1/2 inch thich pieces. Bake for 8 minutes for frozen dough and 6 minutes for chilled dough. Cool in wire rack. Makes 24 servings.

3 of the 14 request of hubby for his officemates with 10pcs/pack

Dark Chocolate Cupcake with Peanut Butter Frosting

-for the cupcake-

Ingredients:

8 T (1 stick) unsalted butter, cut into 4 pcs

2 oz bittersweet chocolate, chopped

1/2 c cocoa powder

3/4 c all purpose flour

1/2 tsp baking soda

3/4 tsp baking powder

2 eggs

3/4 c granulated sugar

1 tsp vanilla extract

1/2 c sour cream

1/2 tsp table salt

Procedure:

1. Adjust oven rack to lower-middle position and pre-heat to 350F. If using a non-stick muffin pan, heat the oven to 325F. Line standard-sized muffin pan with baking cup liners.

2. Combine butter, chocolate and cocoa in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until warm to the touch.

3. Whisk flour, baking soda and baking powder in a small bowl to combine.

4. Whisk eggs in a second medium bowl to combine; add sugar, vanilla and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift the remaining flour mixture over and whisk until batter is homogeneous and thick.

5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcakes from the muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

-for the frosting-

Ingredients:

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream

Procedure:

Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

I got this recipe (and photo) from Brown Eyes Baker

There you go, my favorite baking recipes.