UNLEASH THE INNER FOUR YEAR OLD (Chocolate Chip Cookie Dough Truffles)

IMG_6921So… Has anyone REALLY ever died from eating cookie dough, or is someone out there just trying to damper our hopes and dreams? This is an honest question. I cannot tell you how many spoonful’s, cups, even POUNDS of cookie dough I have consumed in my life, and I’m relatively normal!

This whole salmonella thing (or salmon-In-Ella, as I pronounce it), is it real? TO THE INTERNET!!!

According to the CDC salmonella is estimated “to cause one million illness in the United States, with 19,000 Hospitalizations and 380 deaths.” Oh. Well. What’s my chances that I’ll actually get it… I might take them all for the love of the dough!

In my 24 years I have tried a lot of dough, in 2012 I was on the quest for the perfect low-fat chocolate chip cookie recipe. I strongly believed if the dough tasted good the cookie would come out good. You see, there is one problem with that theory, all cookie dough taste good, and even when it doesn’t taste spectacular it is still not that bad!!!IMG_6926

I strongly believe that cookie dough is the reason that I will never have abs. I can run 8 to 15 miles a day, and come home and “make cookies”, end up eating a good quarter cup of dough and wake up wondering why my weight loss plan is not working. Well, maybe I will add a mile or two to compensate for the doughy desire that I need to fill.

While today’s creation will not help your diet, it will not make you die of Salmonella and that’s a promise! This cookie dough is eggless, super creamy and covered in chocolate, what more could you want? This is the first time I ever made a cookie dough with sweetened condensed milk and I might look into using it more in the future, the dough is super smooth and creamy, what dreams are made of.

If your sweet tooth does not include a love for super sweet, sugary, creamy goodness, do not even bother with this. While it is perfect for the cookie lover, the average Joe of desserts might not find these too amusing. Kids, young adults, and all of my coworkers came begging back for more, and hopefully you will too!

Special Shout out to Zach who submitted this idea!

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Chocolate Chip Cookie Dough Truffles

Have your cake and eat it too with these delectable truffles. Egg free will leave you worry free and quickly floating on a bed of happiness and chocolate. Makes roughly 4 dozen.

Ingredients:

1/2 cup unsalted butter, melted

3/4 cup brown sugar, packed

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (14 ounce) can sweetened condense milk

1 cup mini chocolate chips

2 cups melting wafers for the outer shell (I used a bag of Ghirardelli that I found at Wegman’s)

Toping extras (mini chocolate chips, crushed Oreos, sprinkles, white chocolate)

Directions:IMG_6918

  1. Using a mixer cream together butter and brown sugar, make sure to mix till smooth, no brown sugar clumps!
  2. Add vanilla
  3. Mix in flour 1 cup at a time until incorporated.
  4. Mix in sweetened condense milk until smooth and incorporated with the dough.
  5. Stir in chocolate chips to taste.
  6. Cover bowl and refrigerate until dough hardens, 45 minutes to an hour
  7. Roll cookie dough into 1 inch balls on a wax paper lined cookie sheet (I did not have wax paper, I used parchment paper, a slightly more expensive mistake)
  8. Place the balls in the fridge until the chocolate is melted.
  9. Melt chocolate wafers (microwave, double boiler, I’ll leave this method up to you)
  10. Using a toothpick or knife stick the balls into the chocolate until covered, remove and place on wax paper to dry.
  11. Once dry, keep refrigerated until ready to serve.
  12. Best if eaten within 1-3 days of making.

Blogging with the consistency of a oh look something shiny (White Chocolate Fuggy Brownie)

You take one week off and BOOM, a year flies by. Sorry world, your sweet addiction of Not So Culinary Graduate was halted for a year, an entire freaken year! Well I hope you all did something fun in that time, I know I did… I think.

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MMMM warm white chocolate brownies

I’ve progressed my running career. I’m now a running machine! I’ve ran several half marathons, a bunch of 10 milers, countless 5ks and now I am prepping for the Chicago Marathon in October, HOW COOL IS THAT!??!?!?! If you want to stay updated with my running life please follow me on Instagram @Lauren_Runs_Here.

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Look at that batter

I moved too, that’s cool right!?!?! Not far, just down the road in Pennsylvania from where I was living, but the house is so much cooler, and the kitchen! Actually the kitchen is still in the works, I only have one cookie tray that fits in the oven, but the stove is nice, brand new Viking stove.

Does moving feel weird to anyone else? You stay in one house for a while, you get used to where everything is, the smell, the squeaks, it becomes so familiar, and then you move. I am still trying to figure out where the silverware drawer is, and if my house is haunted or if it’s just the wind.

Speaking of changes, Not So Culinary Graduate might be changing a little to. While I love bringing you a different recipe twice a month, we might switch it up now and then and do a review or a rant. I’m not saying I won’t throw in a drink recipe or the cookie of the week recipe, I’m just saying be prepared for anything!

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Pre-oven

In the meantime to keep tradition alive and the drinks flowing, this week I made a Fudgy white chocolate brownie. The tops and the side were crispy and slightly crunchy while the inside was sweet, gooey, and fudgy! The white chocolate was an interesting contrast from my typical regular chocolate, throw some chocolate chips on top and you got the best white brownie ever!

Fudgy White Chocolate Brownies

Ingredients:

1/2 Cup unsalted butter

12oz or 1 bag of white chocolate chips

3/4 Cup granulated sugar

2 eggs

1/2 Teaspoon of salt

1 Teaspoon vanilla

1 Cup all-purpose flour

Directions;

  1. Melt butter and cholate chips in a microwave safe bowl. Try this 30 seconds at a time to not burn the butter.
  2. Add sugar, eggs, salt and vanilla and mix until incorporated.
  3. Mix in flour till combined.
  4. Spread into a Creased 8” by 8” pan for 25 minutes or until toothpick inserted in the middle comes out clean. Let cool before cutting.

Death to Cupcakes: A New Era Begins (Chocolate Peanut Butter Cupcakes)

Last year, I called it. Just saying.

Its official Crumbs, one of the nation’s largest cupcakes chains, has closed its doors. It seems Americans are tired of this once trend. We no longer feel the need to have a portion sized, personal cake with frosting decorated to wow us. We no longer want art on a platter, we no longer feel the need to pay $3.00 for a cupcake. Americans are tired of your shit cupcakes, you’re out.

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So that leaves me wondering, what’s the next trend? Cheesecake on a stick would be awesome! But then we would have to find portable ways to keep it cool. Gourmet Brownies, that’s something I can get on board with. What about good ol’ fashion cookies? Nah, too… ordinary.

What do you think the next food trend will be? Well if you figure it out let me know… in the meantime…

Chocolate and peanut butter go together like Bonnie and Clyde, Thelma and Louise, Tom and Jerry and Beyoncé and Jay-z. It just works, the salty and sweet, sweet and salty, throw a little sea salt on top and you have an edible euphoria unlike any other.

According to The thechocolatestore.com Americans consume 2.8 billion pounds of chocolate each year, which is approximately 11.6 pounds per person.  On the other hand according to the National Peanut Board (yes this exists), Americans spend $800 million a year on peanut butter, that’s a lot of jars! Obviously this paring is not going out of style any time soon!

Courtney’s coworker requested chocolate peanut butter cupcakes for his birthday and I am always more than happy to deliver. I made a rich chocolate cupcake using both dark chocolate coco powder, and regular coco power. I also decided that this needed a peanut butter filling, so a mock Reese’s filling was pumped into the middle of these suckers, topped off with a peanut butter butter cream.

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Chocolate Peanut butter cupcakes:

If you are allergic to peanuts, these will surely kill you. But if you are a chocolate peanut butter fanatic, these are sure to melt your heart!

Makes 24 cupcakes

The cake was adapted from: Hersey’s “Perfectly Chocolate” chocolate cake recipe

2 cups sugar

1 3/4 cups all-purpose flour

1/4 cup Hersey’s Dark Chocolate Cocoa powder

1/2 cup Hersey’s cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

 

Filling taken from a Wilton recipe:

1 1/2 Tablespoons warm melted butter

1/2 cup peanut butter room temp

3/4 cup confectioners’ sugar

 

Peanut-Butter, Butter Cream adapted from the wonderful Martha Stewart:

2/3 cup creamy peanut butter

1 stick of butter, softened

2 cup confectioners’ sugar

2 tablespoons whipping cream

 

 

 

Directions:

Cake:

  1. Heat oven to 350°F
  2. Mix together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
  3. Pour into cupcake liners or greased cupcake tins, fill 3/4 full.
  4. Bake for 20 minutes or until a knife inserted in the middle come out clean

Filling:

  1. Core the cupcakes using either a knife or a cupcake corer if you have one
  2. Melt the butter and mix into the peanut butter and confectioner sugar till combined
  3. Resist the urge to eat all of it
  4. Using a spoon, or a bag fill the cored cupcake with this mixture.

Frosting

  1. Mix butter and peanut butter together, add in confectioners’ sugar, and add in whipping cream.
  2. Whip till desired consistency
  3. Again resist the urge to eat it all
  4. Either pipe, or spread on cupcakes.

 

 

 

 

Bedside Confessions (Chocolate Malt Cupcakes)

What the hell is malt? Like what is it? I understand it’s some sort of powdered milk substance, I also understand its delicious! But I just do not understand, how do you make it, where does it come from, is it dairy? I DON’T GET IT.
The first time I had a chocolate malt shake I was in California with Courtney and I was honestly skeeved out at first. The first problem is we were walking into a fast food joint, I do not do fast food. Seriously it kills me supporting it, the fake and gross things that go into fast food, dkfjasod;ehfj, I’m getting chills just thinking about it. After I finally walked in and order a Chocolate Malt shake I knew this summer would be awesome.
I never had a malt shake before California. I was baffled, did they make this everywhere? Can I get it in Pennsylvania? Why have my parents never told me about this? Can I have this every day? How bad is this for me!?!?!?! The malt intensifies the chocolate making it sweet, but not too sweet. It also gives it a grainier consistence which is weirdly addictive. I LOVE IT, I AM A MALT ADDICT.

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Back in PA I find malt on my shopping list way to frequently. I hate to admit it but I keep a bottle on my nightstand, just encase of that midnight milkshake (you think I’m kidding but I’m not!). The serving size is 2 TBSP but I will not deny dumping a quarter cup in a 12 ounce shake. I have pretty much tried it in everything and anything from chocolate milk to dipping bread in it, just like hot sauce, I will put that shit on everything.
My mom asked me to make cupcakes this weekend the only parameters being chocolate. The cupcakes were for a co-worker that we have both worked with. Jon turned 25 on Monday and this food loving fiend has asked if he could move in with us so he could enjoy my mother’s cooking and my baking all the time. We said no.
Anyways it just so happens that Jons favorite summer time drink is also chocolate malt shakes, so making a chocolate cupcake with a malt frosting was just common sense. This cupcake recipe below was originally used for a 2 layer cake and makes close to 3 dozen cupcakes. Also the batter needs to be mixed longer than normal, I would say a good 3-5 minutes or else you get clumps of baking soda/ flour still visible in the cupcake. Do not let the shorting in the frosting scare you it’s really VERY good. The malt and this frosting go down smooth, and easily makes enough to frost all the cupcakes – that is if you resist the temptation to eat the entire bowl.

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So turn your shake into a cupcake, and enjoy summer through all seasons!
Chocolate Malt Cupcake
Yields about 32 cupcakes
Ingredients Cake:
2 1/3 Cup Lukewarm Water
3/4 Cup vegetable oil
3 Large eggs
1 Tablespoon Vanilla Extract
2 1/3 Cup Sugar
3/4 Cup unsweetened Cocoa Powder
2 1/2 Cups All-Purpose Flour
2 Teaspoons baking soda
1 Teaspoon Salt
Ingredients Frosting:
1 Cup Unsalted Butter, Room Temp
1 Cup Vegetable Shortening
1/2 Cup malted Milk
4 Tablespoons Unsweetened, Dutch Process Cocoa Powder
5 Cups Confectioner Sugar
Directions:
1. To make the cake combine the first 6 ingredients and mix well.
2. Mix in the flour, baking soda and salt well until combined
3. Bake on 350 degrees, for 20 minutes or until a toothpick inserted in the middle comes out clean
Frosting:
1. Whip the butter and vegetable shortening until fluffy
2. Add the malt and cocoa powder
3. Add the 5 Cups of confectioner sugar 1 cup at a time
4. Wait until the cupcakes are cool before you frost
ENJOY!

Drunken Banana (Fool Proof, Drunk Proof, Easy Banana Muffins)

It starts at eight am, the phone calls, the emails, the issues, the drama. From eight am till five you are chained. Chained to a chair (which between you and me is not that comfortable), and doused with other people’s problems and lit on fire. It sucks. Day in and day out we continue this pattern. Issue after issue, crisis after crisis, and not one person likes it; not you, not the person on the other end of the phone and definitely not your boss. But we wake up each morning and do it anyway because we are crazy.

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Anyways, ranting aside, we all hate work, that’s a given. But on the occasion we all like to do nice things for our coworkers,Martini recipe like bake them chocolate chip banana muffins for breakfast, to show them how much you appreciate them not literally lighting you on fire when you complain. But also on occasion you like to drink away a hard day at work, and three key lime pie martinis in you realize those muffins are not going to bake themselves.

 

Coworkers around the world, I have done you a favor. Drunk proof muffins!! *I think I am required by law to say that if you are under the influence take my ideas lightly, while it might be fun for me to make muffins and risk burning the house down, you might want to think twice about this idea.* After a few cocktails sprawled out on the chase lounge by the pool, those damn muffins still linger in the back of your head. Well have no fear, follow this recipe somewhat and your muffins will come out wonderful!

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 Chocolate Chip Banana Muffins

These muffins are super simple to make and one of my house hold favorite. When the bananas go bad and the fruit flies start buzzing be sure to reach for this recipe and not waste those sweet, beautiful bananas.

Makes roughly 24 muffins

Ingredients:

1/2 Cup butter, softened

1/2 Cup sugar

1/2 Cup packed brown sugar

2 Eggs

1 – 1/2 Cups mashed ripe bananas (bout 3)

3 Teaspoons Vanilla extract

2 cups all-purpose flour

3 Teaspoons baking soda

1 bag of chocolate chips (or less, to taste really)

Directions:

  1. In a stand mixer cream butter and sugars
  2. Beat in eggs, bananas and vanilla.
  3. Combine mixture until combined.
  4. Stir in the chocolate chips
  5. Fill greased or paper lined muffin cups half way
  6. Bake at 350* for 15 to 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  7. Wait 5 minutes before removing from pan.

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Running Away (Gluten Free, Flourless Peanut Butter Chocolate Chip Cookies)

Heart pounding, I run. My lungs, once full of air are now deflated and scrambling, but still continue. My shins absorb the impact of the worn concrete, walked by countless people, yet run by me. Aching arms continue to sway mechanically back and forth, they scream for a break, but none comes. Head held high and with determination holding me from looking back, I run.

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Saving the orangutans one run at a time.

I like to run. Trust me it’s not as bad as it sounds. As a former 3 sport college athlete I need something to keep my adrenalin going, something to hold hope that there will be one more game. I run because I can, it keeps me in shape, it clears my mind. The benefits of running are strongly outweighed by the cons and keep me happy, healthy and strong.

Last Sunday, April 27, 2014 I ran my first 5K. It was the Philly Run Wild through the Philly Zoo all to benefit the orangutans. First of all you have to understand that 3.1 miles for me is a warm up. I can easily run for 7+ miles without skipping a beat. In fact I think I held myself back a little during this race because I was still budgeting my energy for a longer run. But it was so much fun! The next day I came back to work and signed up for another 5K at the Working Dog Winery in East Windsor NJ!

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Right after Jess finished, is it just me or does she look a little tired?

With 5k fever on my mind I thought about eating cleaner, which is rough when your two best friends are Ben and Jerry’s, and the new Core Flavors, MMMM let me tell you, such an amazing game changer. Anyways, yes it’s true I don’t eat as clean as I should. I also have a small problem with gluten, or rather it has a small problem with me. I eat it, it kicks my ass, you get the picture. So I decided to cut out as much gluten as possible, and add more protein to my diet to hopefully gain those sexy running muscles (HA!).

With protein on my mind, and gluten out of my body I set out this week to develop a cookie that I won’t feel too bad eating, Ha, yeah right. While this recipe does not contain flour, it does contain a cup and a half of sugar, so you win some, you lose some. But on the positive side I do feel better when I grab 2 for breakfast.

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Fresh from the oven!

Flourless, Gluten Free, Peanut Butter Chocolate Chip Cookies

In the past I have made a gluten free, soy free, lactose free cookie similar to this, but not quite. If your dietary needs are all that and more please refer to Kim’s Kookies!

Makes about 36 cookies

Ingredients

2 cups natural crunchy peanut butter

1 ½ cups sugar

2 large eggs, beaten

1 teaspoon baking soda

1/2 teaspoon salt

1 bag dark chocolate chips

  1. Preheat oven to 350 degrees
  2. Put peanut butter, sugar, beaten eggs, baking soda and salt into a large bowl and mix.
  3. Mix in chocolate chips.
  4. Scoop into tablespoon sized bowls and place 2 inches apart on parchment paper lined cookie trays.
  5. Bake for 10-12 minutes, or until they start to golden.

 

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Send Inspiration!!! (Perfect Chocolate, Chocolate Cake)

Lately I’ve gotten tired of the same old questions, “what’s new?” “Nothing”, “Whats up?” “Same ol’ same old.”, “Hows work?” “worky”. I need difference in my life, I need excitement. Luckily with the weather warming, cabin fever is finally wearing off and we can go for hikes and walks outside. Actually this past weekend I got to (re)plant potatoes with a local organic farm and got really, really sunburn – lobster status.

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Look! A wild Heron!

However even with this slight change in the weather I am still caught up in the mundane patterns of society. I don’t even know what to bake anymore, I’m running out of ideas, motivation is slipping from my slightly tan, and rather dry fingers. Bold statement warning: PLEASE SEND IDEAS! Ideas for baked goods, ideas for blog posts, give me a topic I can work with that. Give me a news article I can form something around that. I JUST NEED VARIATION IN MY LIFE. Okay boring rant aside I did get to make a pretty awesome cake recently. When you are 80 years old where do you see yourself? What do you hope to have accomplished in your life? To celebrate 80 years I made a 3 layered “zebra” cake for this wonderful lady (see photo below). This by far was the biggest cake I have ever made and the only time I made a tiered cake. I was actually stumped ealier in the week, I did not know what kind of support this cake would need. After a trip to A.C. Moore and $80 later I got the cake support I needed as well as a bunch of things I didn’t need. Image What I really want to tell you about in this cake is the chocolate. I used my favorite chocolate cake recipe, Hersey’s “Perfectly Chocolate” Chocolate cake recipe. This is by far the richest, wettest, chocolatlyist cake I have ever had. This is not the first time I’ve used this recipe, Pair this with a peanut butter ganache you have a heart breaker. Pair this with a Bailys butter cream icing you have a dream. IMG_7964 Without further ado, Chocolate addicts please feast your eyes on the greatest chocolate cake recipe you may ever encounter   Hersey’s “Perfectly Chocolate” Chocolate Cake Recipe This will make a double layer cake easy. This time I paired it with a Bailys buttercream icing, it was a beautiful mixture of flavors. P.S. This is the same buttercream icing I use on the Irish Car Bomb Cupcakes. Ingredients: Cake – 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Frosting – 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Bailey’s Irish Cream Directions: Cake

  1. Heat oven to 350 degrees, and grease 2 9 inch round baking pans
  2. In a large bowl combine sugar, flour, cocoa, baking powder and salt
  3. In a stand mixer mix eggs, milk, oil, and vanilla.
  4. Add dry ingredients to wet along with boiling water and mix, the batter will be thin, this is normal.
  5. Bake 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
  6. Cool ten minutes before removing from pan, wait an additional 15 before frosting.

Frosting:

  1. In a stand mixer whip the butter on medium speed for 5 minutes scraping the sides of the bowl down periodically.
  2. Add the powder sugar 1 cup at a time, mixing between each cup, until fully incorporated.
  3. Add the Baileys and whip until light and fluffy.