Andre's the Home Baker

What is an ultimate chocolate cookies? Don't ask, just watch!

It was my first 2014 surprise when I received two bags of Hershey's rolo and toffee bits respectively from my beloved sisters. They are now continuing their tertiary studies in Utah, where you can possibly find anything you want. I mean everything. To show my gratitude, I make the most out of these two Hershey's candies and come up with these gooey, rich and salted chocolate cookies.
They are like brookies (brownie+cookies), and slightly hit with sea salt. However, if you couldn't find toffee bits, feel free to substitue with chocolate chips or butterscotch chips.

Make 2 dozens
You'll need:
110g unsalted butter
350g light brown sugar
2 medium eggs
55g unsweetened cocoa powder
1/4 tsp salt
3/4 tsp baking powder
260g all purpose flour
100g Hershey's Bitso Brickle Toffee Bits
sea salt, for sprinkling
16 caramel-filled milk chocolate candies / ROLO

How to make caramel filled chocolate cookies:

Preheat your oven to 180C. Line a baking sheet with parchment paper. Set aside.
Melt butter in a medium sauce pan. Take off the heat and stir in brown sugar.
Stir in eggs, one at a time. Add cocoa, salt and baking powder and stir until combined.
Add flour and stir until none is left. Fold in the toffee bits.
(A wooden spoon is good enough for the above steps.)
Dollop 1 heaped tablespoon of dough on prepared cookie sheet, use your finger make an indentation at the centre and press in a caramel-filled chocolate.
Top with another flattened tablespoon of dough, seal edges and sprinkle with sea salt.
Bake for 8-10 minutes. Let cookies stay on baking sheet for 5 minutes before transferring to wire rack to cool completely.

With all my love <3

chocolate, cupcake, recipe

♥ Chocolate S'mores and Pretzel Cupcakes ♥

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A big thanks to my friend who have sent me this stand-alone Good Housekeeping CUPCAKES cookbook a long way from UK. It contains millions of amazing easy-to-make cupcake recipes which are waiting for me to dig in. For the first trial, I decided to adapt the most simplest cupcake recipe, with a alternation of using vegetable oil instead of butter.

I know a chocolate cupcake would not be impressive enough. All the ideas should credit to my weekend family barbecue gathering, when I was toasting a marshmallow in front of the fire -> s'mores! I also combined my favourite snacks and the never-fail chocolate ganache to form these incredible, magnificent treats. S'more cupcakes with pretzel bites! You name it!

Adapted from Good Housekeeping CUPCAKES
Make 6 large cupcakes
You'll need:

For the cupcakes:
125g light muscovado sugar
100ml vegetable oil
2 eggs, at room temperature
15g cocoa powder
100g self-rising flour
100g semi-sweet chocolate chips

For the topping:
150ml double cream
100g semi-sweet chocolate chips
3 big marshmallows, halved
10 mini salted pretzels, crushed

How to make chocolate s'mores and pretzel cupcakes:

Preheat oven to 190C. Line muffin tin with cupcake cases. Set aside.
Beat sugar and oil in a large mixing bowl. Gradually beat in eggs, one at a time.
Sift cocoa powder with flour and fold into wet mixture with chocolate chips.
Divide the batter equally between cupcake liners.
(An ice cream scoop will do a great job)
Bake for 20 minutes and transfer to wire rack to cool completely.
Set oven to broiler.
Meanwhile, heat double cream in a medium saucepan over low heat until simmer. Pour over chocolate chips and leave it to stand for 5 minutes before stirring with a spatula.
(This is the chocolate ganache which has to be cooled at room temperature)

To assemble:

Top half marshmallows onto each cupcake, place under broiler for 5 minutes or until toasted.
(Stand right at the oven to prevent burning)
Immediately take out the cupcakes from the oven and press each melting marshmallow with your hand to cover the top of the cupcake. Let cool slightly.
Drizzle chocolate ganache over the cupcake, sprinkle each with crushed pretzels.

With all my love <3