Sweet Treats

So so soooooo good

Cut in half to make one single round cake

Half frosting recipe yielded enough for a full cake

For full cake: baked both rounds on center rack for ~41 mins

Cut in half and filled a large muffin pan (6 lg muffins)

Will try as cupcakes next time as large muffin size was too big for a single serving and because cupcakes :D

4/30/2020 - brushed lg muffin cups w/ butter sub and floured

• Used 1/2 c to fill each lg muffin cup, baked about 35 mins (GF flour) - toothpicks came out most clean around 25 mins

• Resulted in moist, tight crumb that was excellent refrigerated

• For frosting - Used 1/8 c (2 TBSP) macadamia nut milk, 2+ c powdered sugar, 1+ tsp vanilla, 3/4 c baking stick (Earthbalance), 1/2+ c cocoa powder - frosting will keep for at least one week in the fridge

Bakes best in non-silicone pans

Nora Cooks

Baked in 8x8 with parchment

Can add in 1/2 c chopped walnut in place of half the chocolate chips; add 1/4 c chocolate chips to batter and top with 1/4 c chocolate chips if you want more chocolate

Can use Dutch process cocoa and brownies will be a little drier but refrigerate fudgy by the next morning

Cut the white sugar and brown sugar in half

Baked for 40 mins at 365 degrees F

Baker By Nature

Amazing cookies, would be the best pumpkin cookie too

Used mashed banana instead of applesauce and it was great

Perhaps too many choc chips - reduce by 1/2 c going into recipe (1.25 c in dough without any placed on top)

Round 2

• Super delicious chocolate chip cookies

• Made with brown coconut sugar and white pastry flour

• Would try again with proper golden brown sugar as I think that would make these cookies pop even more.

• Used heaping 1/8 c to scoop each cookie, spaced a few inches apart - took two large pans with 8 cookies ea and one half pan with 4 cookies) - Yielded 20 cookies

THE CHOCOLATE LOVER'S COOKIE

Yields approximately two dozen cookies

Weighed out ingredients in grams per recipe

Used Myoko's unsalted butter

Used Guittard Red-Dutch Process cocoa (makes dark like oreos)

Used 75 g white sugar and 75 g brown coconut sugar for a total of 150 g - cookies turned out cocoa-y and not too sweet

Used extra dark chocolate chips (red Guittard bag) and they balanced out the cocoa

• 10/10/2021 - 1/3 c chopped walnuts (about 50 g), 50 g coconut chocolate chips from Guittard (blue bag), 75 g extra dark chocolate chips (red bag)

Beat butter and sugar for about four minutes until well combined

11 cookies per pan, grease cookie sheet with Myoko's

• No need to press cookies - they are done once they crack on the top like a brownie; they spread a little more on the pan after removing from oven but don't spread too much overall

• Cool completely on pan on top of cooling rack

Used golden brown sugar and Myoko's vegan butter

Made without candy thermometer, toffee broke sometime after hard crack (300F) and started to separate. Still tasted amazing, next time will make with Candy thermometer, stir constantly and quickly after it reaches hard crack to ensure no separation. Can try tablespoon of hot water to try and bring it back together if it starts to break again.

Half the chocolate chips (Guittard red bag)

4 x the nuts, put chopped nuts on top and on bottom. Would be good with pistachios or pecans too, maybe even mixed nuts.

Excellent with super cookie chip from Guittard (gold bag) - 10 oz bag so will need 2 bags for single recipe (14 oz total) - will yield approx 7 pb cups (always nice to have one extra in case one doesn't work out :) )

Melt 7 oz chocolate for the bottom, then do peanut butter filling, then melt another 7 oz chocolate for the top

Yields approx 7 cups - use regular size muffin silicone mold and it will be easy to get the cups out

• 1 oz chocolate base

• 26-27 g peanut butter filling

• 1 oz chocolate top

Omitted cinnamon

Added a touch more of coconut flour as pb mixture was a slight bit oily/soft

• • 1/2 c pb

  • 1/2 tsp salt

  • 2+ tbsp coconut flour

  • 2 tbsp maple syrup

  • 14 oz super cookie chip by Guittard

Reduce sugar to 1 1/4 c

Add 1/4 - 1/2 tsp turmeric for a yellow cake - I like to mix this in while creaming the butter, sugar and oil