Just another site

Chocolate Chip Pudding Cookies July 29, 2012

Filed under: Food — ceb33 @ 3:51 pm

Original post:

I used the above recipe — following it pretty much exactly.  The only reason I’m writing the recipe out is in case the post is deleted.

Pudding Cookies (makes about 3 dozen)

3/4 cup of unsalted butter (1.5 sticks)
3/4 cup brown sugar
1 (3.4 oz) package of instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2.25 cups flour
1 cup chocolate chips

Preheat oven to 350 F.
Stir together flour and baking soda (set aside).
In a large bowl cream together butter and sugar.
Add in pudding package and continue mixing.
Add eggs and vanilla.
Slowly add in flour and mix until well blended.
Add in chocolate chips.

Roll into 1″ balls and place on greased cookie sheet.  I recommend flattening the balls as they don’t flatten very well on their own.

Bake for 8-12 mins.

The dough gets very hard if left in the fridge, so I don’t recommend leaving in the fridge for very long.  Overall the recipe tastes good.  Not exactly what I was looking for (ie not the perfect chocolate chip cookie in my opinion).  It seems a little heavy to me.  However, I do love that the cookies were moist and remained moist even after I left them on a cookie sheet in the open air  over night. 🙂


Chocolate Cupcakes with Blackberry Buttercream Frosting July 28, 2012

Filed under: Food — ceb33 @ 8:51 pm

Cupcakes: (makes 12)

1 cup sugar
5/6 cup flour (1/2 cup + 1/3 cup)
1/3 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup boiling water

Preheat oven to 350 F.

Line muffin pan with paper liners.  In a large bowl (you might want to use one that’s easy to pour) mix together dry ingredients.  Add in egg, oil, vanilla, milk and water.  Mix.  I used my hand mixer on a low speed for a minute or so.  The batter will be very thin.  Pour into muffin cups (about 3/4 full).

Bake for 25-28 mins.

These cupcakes were moist and delicious, however they never look like they’re done.  So make sure to test done-ness by using a toothpick not by looks.

Original recipe:



1/4 cup unsalted butter (softened)
1 cup powdered sugar
2-3 tablespoons of seedless blackberry jam

Add ingredients to a large bowl (large because you need to use a mixer).  Mash ingredients together with a fork to avoid powdered sugar flying around.  Mix on medium speed with a whisk for several minutes.  If you don’t mix long enough the frosting will look grainy.  You can add more powdered sugar to make the frosting thicker or more jam to make it more flavorful.

Wait for cupcakes to cool and frost them.

Original recipe: