The emotional trigger that a smell can stir up is one of the most powerful triggers that there is. If you live anywhere in the United States, chances are that the smell of chocolate chip cookies baking conjures up some kind of emotional memory for you. Smells are part of how we remember, part of how we define our memories, our stories, our lives.

For me, the smells of baking were part of my childhood, part of the fabric of how I define my childhood and part of the fabric of how I define my life to this day. The smell of a favorite baked treat can still bring a smile of remembrance to my face. What kitchen smells define your childhood memories? What smells do you want your children to define as their childhood memories? Here a couple of great variations on that old favorite, chocolate chip cookies. I hope you use these baking recipes to make wonderful memories with your children.

Peanut Butter Chocolate Chip Cookies

1 1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

1/2 cup peanuts, coarsely chopped

In a small bowl, combine the flour, baking soda, salt and cinnamon. In a large bowl, combine the butter, sugar, brown sugar, and peanut butter. Mix together until creamy. Add in the egg and vanilla extract. Add the flour mixture. Add in the chocolate chips and peanuts. Drop the dough by teaspoons onto baking sheets. Bake in a 375 degree oven for 7 to 10 minutes or until the edges of the cookies are set but the centers are soft. After removing the cookies from the oven, leave them on the baking sheets for 4 minutes before removing them.

Oatmeal Chocolate Chip Cookies

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups light brown sugar, packed

1 cup butter, softened

1/2 cup sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

2 1/2 cups quick-cooking or old-fashioned oats

2 cups semi-sweet chocolate chips

1 cup chopped nuts (optional)

In a small bowl, combine the flour, baking soda and salt. In a large bowl, mix together the brown sugar, butter and regular sugar. Add in the eggs, milk and vanilla extract. Slowly add the flour mixture. Add the oats, chocolate chips and nuts. Drop by tablespoons onto baking sheets. Bake in a 375 degree oven for 9 to 10 minutes for soft cookies and 12 to 13 for crispy ones.

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Ingredients:

2 cups all purpose flour; 1/4 cup unsweetened cocoa; 2/3 cup butter; 2 tbsp superfine sugar; 2 tbsp cold water

For filling:  3/4 cup butter; 2-1/3 cup dark brown sugar; 4 eggs, lightly beaten; 4 tbsp unsweeened cocoa, sifted; 150g semisweet chocolate, melted;  1-1/4 cup light cream; 1 tsp chocolate extract.

To decorate:  1-3/4 cups heavy cream, whipped; chocolate flakes and curls.

Method: 

To make the pie dough, sift the flour and cocoa into a mixing bowl.  Rub in the butter until the mixture resembles fine bread crumbs.  Stir in sugar and enough cold water to mix to a soft dough.  Chill for 15 minutes.

Roll out the dough on a lightly floured counter and use to line a deep 9-inch loose-based flan plan or ceramic flan dish.  Line with foil and blind-bake in a preheated oven for 15 minutes at 375F or 190C.  Remove the foil and cook for 10 minutes more, until crisp.

To make the filling, beat the butter and sugar in a bowl and gradually beat in the eggs with the cocoa.  Beat in the melted chocolate with the light cream and the chocolate extract.  Pour the mixture into the cooked pie shell and bake at 325F or 170C for 45 minutes or until the filling is set.  Let the mud pie cool completely, then transfer the pie to a serving plate.  Cover with the whipped cream and chill. 

Decorate with chocolate flakes or chocolate curls. 

Ingredients:

100g semisweet chocolate, melted; 1-1/4 cup plain yogurt; 4 tbsp superfine sugar; 1 tbsp orange juice; 2 extra large egg whites; 1 tbsp brandy (optional); 2/3 cup lowfat soft cheese; 1-1/2 tsp vegetarian gelatin; 9 tbsp cold water; coarsely grated semisweet and white chocolate and orange rind, to decorate.

Method:

Put the melted chocolate, plain yogurt, soft cheese, superfine sugar, orange juice, and brandy in a food processor and process for 30sec. Transfer the mixture to a large bowl.

Sprinkle the gelatin over the water and stir until dissolved. In a pan, bring the gelatin and water to a boil for about 2 minutes. Cool slightly and then stir into the chocolate. Whisk the egg whites until stiff peaks form and fold into the chocolate mixture using a metal spoon.

Line a 500g loaf pan with plastic wrap. Spoon the mousse into the pan. Chill in the refrigerator for 2 hours until set. Turn the mousse out onto a serving plate, decorate and serve.

Ingredients:
2 cups cake flour; sifted ; 2 tsp baking powder ; 1/4 tsp salt ; 1/2 cup butter ; 1-1/4 cup sugar ; 2 eggs; unbeaten ;
3 oz unsweetened chocolate ; 1 cup milk ; 1 tsp Vanilla

Method:
Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes.

If you want chocolate chip recipe, please visit my other website at:

http://recipehome.nmaskuri.com/Chocolate_Chip_Cookie_Recipe.php

I am in the mood for things chocolate, after that rich chocolate mud cake at my kid’s birthday, have decided chocolate will be my theme this week. I read somewhere that chocolate has less caffeine than coffee, is that good or what. The best part is it does not raise cholesterol level. So how about a couple of chocolate recipes to reward yourself this week (go find a reason to reward yourself!).

Try this!

Hazelnut Chunk Brownies

Ingredients: 1/2 cup hazelnuts; 1/2 cup unsalted butter; 2 cups sugar; 4 eggs beaten; 1/2 cup unsweetened cocoa powder; 1 tbsp vanilla; 1/3 cup all-purpose flour; 1/2 tsp salt; 7 oz semisweet chocolate, coarsely chopped

Method: Preheat oven to 375F. Toast hazelnut , husk and coarsely chop and set aside. Grease 9″x13″ baking tin. Melt 1 cup butter in a saucepan over low heat. Remove from heat and whisk in eggs, sugar, cocoa and vanilla. Stir in flour and salt. Add chopped chocolates and nuts. Pour batter in the prepared pan. Bake for 25 to 30 minutes. Once baked, cool on rack. Cut into 1-1/2 inch squares.

Creamy Mocha Fudge

Ingredients: 1/2 cup cocoa; 3-1/2 cup icing sugar; 1/4 cup whipping cream; 1/2 cup butter; 2 tbsp strong coffee; 1/2 cup pecans, coarsely chopped

Method: Stir together cocoa and icing sugar in a large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with electric mixer till smooth. Fold in pecans. Pour into loaf pan which has been lined with wax paper. Smooth top with knife dipped in warm water. Refrigerate till set. When ready, cut into squares.

Good luck! Let me know how it turns out….by the way, that’s not all. In my search for things chocolate, I stumbled upon this site which will simply make you dizzy. Check it out!

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Ingredients: 1/3 cup butter, 1/3 cup superfine sugar, 2 eggs – beaten lightly, 2/3 cup self-raising flour, 1/2 tsp baking powder, 1/4 cup unsweetened cocoa, 1/2 cup ground almonds

Truffle topping: 350g semisweet chocolate, 1/2 cup butter, 1-1/4 cups heavy cream, 1-1/4 cups plain cake crumbs, 3 tbsp dark rum.

To decorate: Ground cherries, 50g semisweet chocolate – melted

Methods:

1. Lightly grease an 8-inch/20cm round springform pan and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.

2. Sift the flour, baking powder, and unsweetened cocoa together and fold into the mixture along with the ground almonds. Pour the batter into the prepared pan and bake in a preheated oven, 350F for 20-25 minutes or until springy to the touch. Let the cake cool slightly in the pan, then transfer to a wire rack to cool completely. Wash and dry the pan and return the cooled cake to the pan.

3. To make the topping, heat the chocolate, butter, and cream in a heavy pan over low heat and stir until smooth. Cool, then chill for 30 minutes. Beat well with a wooden spoon and chill for 30 minutes more. Beat the mixture again, then add the cake crumbs and rum, beating until well combined. Spoon over the sponge cake and chill for 3 hours.

4. Meanwhile, dip the ground cherries in the melted chocolate until partially covered. Set aside on baking partchment to set. Transfer the cake to a serving plate and decorate with ground cherries.

This wonderful Chocolate Truffle Cake serves 12

p/s: I have found this wonderful easy-to-follow video that shows how to make mouth-watering gourmet chocolate desserts using health-conscious recipes. You simply must check it out!

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Ingredients for the cake: 3 ounces unsweetened chocolate – finely chopped, 2-1/4 cups sifted cake flour, 2 tsp baking soda, 1/2 tsp salt, 1/2 cup salted butter – softened, 2-1/4 cups (packed) light brown sugar, 3 large eggs (at room temp), 1-1/2 tsp vanilla extract, 1 cup sour cream, 1 cup boiling water.

Ingredients for the frosting: 8 ounces unsweetened chocolate – finely chopped, 1 cup unsalted butter – softened, 2 pounds confectioners’ sugar, 1 cup heavy cream, 4 tsp vanilla extract, 6 ounces milk chocolate chips (1 cup), 1 package chocolate kisses, for garnish.

Methods : Preheat over to over 350 deg, butter and flour 3 x 9-inch cake pans. In a double boiler, melt the chocolate over hot, not simmering, water. Set aside to cool. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter. Add the brown sugar and then the eggs, one at a time, blending well after each addition. Beat at high speed for 5 minutes. Beat in the vanilla and the melted chocolate.

Beat in the flour mixture alternately with the sour cream in 4 portions, beginning and ending with the flour mixture, beat well after each addition. Stir in the boiling water and pour the batter at once into the prepared pans. Bake for 35 minutes, or until the center springs back when touched lightly. Set the cake pans on the rack to cool for 10 minutes. Then invert the cakes onto the racks to cool completely.

Prepare the frosting: In a double boiler, melt the chocolate with butter. Set aside to cool to room temperature. In a medium bowl with an electric mixer, blend the confectioners’ sugar, cream, and vanilla until smooth. Add the cooled chocolate mixture and mix at low speed until blended. Place the frosting in the fridge until thick and firm and yet still easy to spread, 20 to 30 minutes.

To assemble: Place one cake layer upside down on a cake dish. Spread one-fourth of the frosting on top and sprinkle 1/2 cup of the chips. Add a second cake layer upside down and frost with another one-fourth of the frosting and the remaining 1/2 cup chips. Add the top layer upside down and frost the top and sides of the cake with the remaining frosting. Garnish the cake with the chocolate kisses.

Comments: I truly hope you will try this delicious chocolate cake and let me know the outcome.

Long Live Chocolate!