Tag Archives: chocolate chips

flo’s snack cake

i’ve had flo braker’s baking for all occasions book for a while now. . . and just came across her recipe for any day all-occasion snack cake (p. 66).  it’s a simple to make and deliciously versatile cake.  one can drop in anything from berries to carrots to raisins to diced apples. Continue reading

vegan (miso almond butter white cherry jam raisin and chocolate chip) cookies

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oatmeal scones with dried cherries, currants and chocolate chips

my 10lb costco stash of oatmeal called out to me this weekend.  it told me it wanted to be made into scones, and dorie greenspan had just the recipe that i could adapt for the occasion.

i should have been able to tell from the super sticky dough that the scones would come out uber moist.  4 days since the scones emerged from the oven, they’re still moist.  when i need a snack, i grab one out of the bag and pop it into my mouth. they’re like dense little nuggets of joy.

plus, the oatmeal with the addition of dried cherries, makes you feel as if they’re actually nutritious and good for you!

Oatmeal Scones
(makes 12 or so 2 inch scones, or 20-30 1 inch scones)

Butter 1 stick, cubed and very chilled
Egg 1 large one
Whole milk ½ cup
Chocolate chips ½ cup
Dried cherries, currants 1 cup
Dry Ingredients:
AP Flour 1 2/3 cups
Oatmeal (old fashioned oats) 1 1/3 cups
Sugar 1/3 cup
Baking powder 1 tbsp
Baking soda ½ tsp
Salt ½ tsp
  1. Whisk together dry ingredients in the bowl of your standmixer.
  2. Drop cubed butter into mixing bowl with the dried ingredients.  Using the paddle attachment, beat on medium low speed until the butter resembles pea-sized pieces.  Should take about 3 minutes.
  3. Whisk together egg and milk.  Slowly pour it in and mix on low speed.  The dough will be very wet and sticky.
  4. Add in chocolate chips, cherries and currants.  Mix until evenly distributed.
  5. Take the dough out and drop onto a very well floured surface (the dough is really wet).  Form into a disc. Flour the top of the disc and roll until 1-1.5 inches thick.
  6. Cut into round shapes using a biscuit cutter or round cookie cutter.
  7. Place the cut-out scones on a parchment lined cookie sheet, and set in the freezer.  You can keep the scones frozen (and well wrapped for a few months, or bake after scones have rested for 1 hour).   If baking right away, it’s a good idea to pre-heat the oven to 400ºF while the scones are chilling out.
  8. When ready to bake, remove the scones from the freezer and brush with egg wash.
  9. Bake for 20-22 minutes, or until golden brown.

coffee yogurt cake with chocolate chips

i made two more yogurt cakes over the weekend: coffee flavored with chocolate chips and english breakfast tea with berries (forthcoming).  i know, i know. i really need to diversify but these yogurt cakes are easy to make, delicious and highly gift-able.  i give myself another week of yogurt cake nirvana before changing subjects.  bear with me.

Coffee & Chocolate Chip Yogurt Cake
(one 3 inch x 9 inch loaf cake)

Dry Ingredients
Flour 270 g (2 cups)
Sugar 180 g (slightly less than 1 cup)
Instant Coffee Granules 3 tbsp  (I used Carte Noire)
Baking powder 1 ½ tsp
Baking soda ½ tsp
Chocolate Chips 1/3 cup
Wet Ingredients
Eggs 2 large ones
Yogurt 250 ml (1 cup)
Canola Oil 80 ml (1/3 cup)
Rum 1 tsp
  1. Butter and flour a loaf pan.  Set aside.  Pre-heat oven to 350ºF.
  2. Place all dry ingredients EXCEPT chocolate chips in a bowl and whisk together until evenly combined.
  3. Combine all wet ingredients in a separate bowl.
  4. With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients.  Beat together until just combined. Do not overmix or else the cake will become chewy.
  5. Add the chocolate chips to the batter and mix on the lowest speed until just evenly distributed.
  6. Pour into cake pan and bake at 350º F for 45-50 minutes or until a toothpick insert into the cake comes out clean.
  7. Let cool for 10 minutes before taking the cake out of the pan.

japanese cookie bread

IMG_2481

Not exactly the best picture but the taste is fantastic — lightly sweet, soft, moist and squishy! I went to the newly re-opened Panya Bread at St. Mark’s Place over the weekend, where they were serving their famous cookie topped breads for ~$2.50 a piece.  Not a bad deal considering that there’s way more work involved than making a muffin or scone that goes for roughly the same price.

Or you can make your own as I did following this recipe:  http://hidehide.net/ufo-english.shtml

[Note: when increasing the quantity of this recipe, you have to watch the amount of water used.  you really don’t need all of it.]