Monday, 20 March 2017

Brooksters



Think- thick chocolate chip cookies, wrapped in a devilishly tight hug of decadent, dark brownies. Yes, beware - this hand-held treat may just blow your mind!

Don't skimp on the chilling step of the dough and batter - they both need to be cold to give you even baking results. Also, if you only have 1 baking pan and want to keep the yield as-is, follow the recipe, yet keep the leftover brownie batter in the bowl and in the fridge. Allow the baked Brooksters to cool for 10 minutes in the pan, then remove them and wash the pan to both clean it and cool it down. Then fill with brownie batter and the cookie dough - as long as you've kept the leftovers in the fridge while you bake, you can just fill and bake.

You can end up with two results - if you slightly under-bake these, you'll have a slightly gooey core with a dangerously fudgy brownie barrier holding it all together. Fork worthy, for sure. With a few extra minutes tacked on the total bake time, the two will have married together into an irresistible portable package that can be taken behind closed doors and enjoyed alone. What?...Like you've never done that? If you're feeling especially naughty, warm one up slightly, then drop a rounded scoop of your favorite ice cream dead center on it....OMGOSH!! 


Brooksters
 
For the cookie dough


2 1/4 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
12 ounces semi-sweet or bittersweet chocolate chips

For the brownie batter


1 1/2 cups all-purpose flour

2 Tablespoon unsweetened cocoa powder
1 teaspoon salt
10 ounces bittersweet chocolate (look for a range in the 60 to 70%), coarsely chopped
16 Tablespoons (2 sticks or 1 cup) unsalted butter, cut into cubes
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
6 large eggs, at room temperature
2 teaspoons vanilla

To prepare the cookie dough


In a large mixing bowl, whisk together the flour, baking soda and salt. In a large mixing bowl, beat together butter and sugars until creamy. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla.


Add dry ingredients and mix just until combined. Fold in chocolate chunks. Cover bowl and set in the refrigerator to chill for at least 3 hours.


To prepare brownie batter


In a medium bowl, whisk together the flour, cocoa powders and salt.


Melt chopped bittersweet chocolate and butter together in in the bowl of a double boiler set over medium heat, stirring frequently. When melted and smooth, turn the heat off (but leave the bowl set over the steaming water) and whisk in granulated and brown sugars. When combined, remove bowl and set aside to cool to room temperature. Whisk in eggs, one at a time, mixing just until combined after each. Mix in vanilla. Scatter flour mixture over the top and gently fold the two together - do not over mix at this point. It is okay if a little of the flour mixture remains visible.

 






Butter or spray with nonstick spray each well of your muffin tins, then fill each with brownie batter until they are just shy of halfway full. Cover the pans and place into the refrigerator to chill for 3 hours.


When you are ready to bake, preheat oven to 350 F degrees.


Scoop out cookie dough using a generous tablespoon cookie scoop and roll each into a ball. Remove one muffin tin containing the chilled brownie batter from the refrigerator and gently press one cookie dough ball into each well.


Place pan into the oven and bake, rotating the pan halfway through, until the cookie part is very golden brown, about 20 to 25 minutes. Around 20 minutes gave me slightly gooey centers, while at 25 minutes, they were just baked through.

 




Makes about 24 Brooksters, with some leftover cookie dough. 


My niece Cierra, enjoying a Brookster on our ski holiday!



* I have made a similar recipe to this a few years ago. It is slightly different as I used the Extreme Chocolate chip cookie dough.  Both are delicious, just slightly different -The Brookster recipe  -2015

 Annual Family Ski/Snowmobile trip-
This year 2017 Sun Valley!  

Our budding artists-Made up some colored water and put into a squeeze bottles for the kiddo's! They are clearing snow and creating masterpieces! Cooper, Julia and Jacob

Hot cocoa I made with snowmen marshmallows for the grandkids! Julia, Jacob and Cooper!



 Wee Bear and JJ!

Saturday, 11 March 2017

Bailey Irish Cream Tiramisu- eggless





It's almost St. Patrick's day and I have a easy recipe that you will love!!

This is a quick Tiramisu Recipe and is perfect for any occasion!  The  ladyfingers are soaked in Baileys and coffee then layered with mascarpone whipped cream. It will be your new favorite no-bake dessert! Twenty minutes of preparation time and then just pop it into the refrigerator over night or at least 6 hours!

Tuesday, 28 February 2017

Herb Vinaigrette -Jamaica Inn's Chef Maurice




We are back from our island paradise in Ocho Rios, Jamaica....boo hoo! I love it there so much! Wee Bear says it's the only time in the year, I truly relax. He is right, I sit and sip coconut water in a lounge chair and stare lazily out to the sea. I enjoy watching the fishermen go by, the "Big Birds", who land in our tree and dive into the ocean right in front of me to catch a fish. I love taking my raft and heading down our stairway to the ocean and floating along with the waves. I love getting massage on our veranda, going to the local salon for a pedicure and manicure and talking to the locals about life in Jamaica. One of my very favorite things to do while in Ochi (local talk), is "Releasing the Sea Turtles". We were lucky enough this year to participate in the release. They are usually being hatched in August and September, but, this year there was a late group of 94! I wrote more about this below today's recipe. 

Saturday, 18 February 2017

Woodland Baby Shower ideas!

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When Emily approached me about partnering with her to give "Sweet One", my daughter-in-law a baby girl shower....I instantly said, "Yes"! From there it just went "Wild"! Emily and I had so much fun creating a animal forest scape throughout the living, dining and family rooms! Here is how we did it!

Thursday, 16 February 2017

Pork Tenderloin in Lime Sauce

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 This is one of Wee Bear and I favorite dishes! And, I recently had requests by two of my adult children to make this deliciousness for them! I had no idea that Tink loved this dish and TT requested me to make while we are on a our annual ski/snowmobiling trip this year. It is really pretty simple to make, and I was surprised it wasn't already on the blog! 

Saturday, 11 February 2017

Valentines Day Lunch Box






The countdown to Valentines Day is on — and one of the things Mom or Dad can do to celebrate this love-filled day is make a special lunch for her/his tot. Whether you're packing a lunch box or serving your little one at home, these sweet Valentine's Day lunch ideas will have your kiddo head over heels by lunchtime!

When Valentine's Day is on a school-day, send your little Valentines out the door with a sweet lunchbox full of love. Plus, hopefully surprising them with some fun, but healthy, Valentine's lunch options in their lunchbox will help to counteract all of the sugar they're sure to have at their class party!


 Whether your little one likes proschuitto and cheese or peanut butter and jelly, you can cut the bread into a heart shape and make his/her favorite sandwich.