Sometimes I’m skeptical of advertised “softbatch” cookies, because I’ve had hit or miss experiences with whether they actually turn out as advertised. This recipe really was a good softbatch cookie recipe though! They weren’t quite as puffy as I usually prefer, but they were soft, and definitely a good chewy. The original recipe from Kim on The ChocolaTess uses pudding mix, and typically I’m a huge fan of using this secret ingredient in cookies. Just see my pudding sprinkle cookies, and my cookies and creme cookies recipes from some ah-mazingly tasty examples. However, since this recipe didn’t specify using a whole packet, I decided to…
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Continue ReadingCooooookies in bar form! My desire to make this recipe really came from the fact that peanut butter cups were on sale, and I loooove me some fresh PB cups. Have you ever had the really old PB cups that are like dried out and crumbly? It’s not the same. Have you ever had fresh off the Hershey’s press PB cups? I actually have, and they’re AMAZING. The peanut butter is creamier and as sugary as ever, and did I mention–it’s amazing? I did a summer program called Institute of Leadership, Technology, and Management (ILTM) my junior year of college, and got…
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In addition to banana bread, here’s another way-past-ripe bananas recipe to add to your repertoire! Though you do need a doughnut pan for these. I prefer baked doughnuts since they’re “healthier”, but more so because they don’t involve heating up oil and frying things. I always feel like I’m being wasteful with the leftover oil, and besides, it also makes my house smell of oil for like a month. (I might be exaggerating a leeeeetle.) You can see that my bananas were a little past a little prime. But the flavor is still packed in there! And like most banana breads…
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Originally posted January 3, 2016 as “countdown to new year’s: chocolate tart;”. Updated November 20, 2024 for content and clarity. I originally made this tart for New Year’s Eve back in 2016 and now, 8 years later, I’m revisiting my classic chocolate tart recipe (spoiler alert: it holds up!). This wasn’t exactly my first post (that was cheddar pepper popcorn) on the blog (back then tipsychocochip), but it was the first chocolate-overload post I made. So in celebration of my 500th post on Best with Chocolate, I wanted to glam it up and even add a raspberry layer to make…
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So here comes the wonderful-ness of cake batter and chocolate. Seriously, who needs an oven? Basically this is cake batter cookie dough wrapped in the sweet shell of chocolate. I made these truffles for a co-worker’s birthday. He really wanted me to make this awesome birthday cake recipe from momofuku’s milkbar, however, since this is the week before Christmas, there was no way I was going to slave over that recipe on the busiest week I’ve had in a while (which includes the ones around Thanksgiving that I whined about in my last post. <3). I’ve been up late every…
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These are yum and fun to pull out! I found that the recipe I used (see below) was actually a bit sweet, and judging by my taste-test of the batter, I think the cookies lost some of their cake-batter-ness with the addition of the sugars. No, I didn’t eat 4 cookies worth of dough … >.>. Shhhhh. Next time I think I’ll try leaving out the sugar. Or maybe make a full batch leaving all sugar out of one half, and adding only brown sugar to the other half. Will have to do some experimenting. I know all my friends…
