Chocolate-y Chocolate Mint Bars

So, as promised last week, I have another beautifully sugary dessert her for you. Since I have not made it, I have obviously not tasted it because of my 'not eating any sugar' thing, so you will have to make your own judgement on this one, but I have a little hunch that it might just taste kinda good. I once made mint brownies that were the best things I have ever eaten in my life (wow, I think I say that kind of a lot...) at my friend Morgan's house, and she looooves to bake delicious desserts. We once made Cake Pops, best baked good I've ever had in my life (there I go again, over exaggerating, but only by a little), and another time we made magdalenas, but that was for a spanish project, and I kinda ruined all of them by dropping the tray of them when we were putting them in the oven (maybe I should not be a chef...). And that is my story of why I think you will love these Chocolate Mint Bars from My Recipes.

Ingredients:

For the bottom layer:

4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

For the mint layer:

2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

For the glaze:

3/4 cup semisweet chocolate chips
3 tablespoons butter

Method:

Preheat oven to 350º Fahrenheit.
To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife.
Combine flour and salt; stir with a whisk.
Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water. vanilla, eggs. and chocolate syrup in a medium bowl; stir until smooth.
Add flour mixture to chocolate mixture, stirring until blended.
Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray.
Bake at 350º for 23 minutes or until a wooden pick inserted in the center comes out almost clean.
Cool completely in pan on a wire rack.

To prepare the mint layer, combine powdered sugar, 1/ 4cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth.
Spread mint mixture over cooled cake.

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl.
Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes.
Spread chocolate mixture evenly over top.
Cover and refrigerate until ready to serve.
Cut into 20 pieces and enjoy!

Image curtesy of Very Best Baking

The Totally Not Boring Oatmeal Chocolate Chip Cookie

So I know when you read the title you totally just wanted to read this recipe about totally not boring oatmeal chocolate chip cookies right, and I'm not sorry to say that I won't let you down.  This cookie is not only delicious, but it is also, wait for it, totally not boring! When you make this totally not boring, and delicious, oatmeal chocolate chip cookie, you will feel the flavors explode in your mouth. As Remy tells his brother Emile in Ratatouille,
Remy: I have got to to teach you about food. Close your eyes.
            Now take a bite of . . .  No! No! No!
            Don't just hork it down!
Emile: Too late.
Remy: Here.
            Chew it slowly.
            Only think about the taste.
            See?
Emile: Not Really.
Remy: Creamy, salty sweet, an oaky nuttiness.
            You detect that?
Emile: Oh, I'm detecting nuttiness.
Remy: Close your eyes. Now taste this.
            Whole different thing right?
            Sweet, crisp, slight tang on the finish.
Although Ratatouille is just a cartoon, Remy does make some good points about how you need to enjoy the food as you eat because, too many a time, we have just guzzled down a cookie in less than 30 seconds as Emile does, and never end up actually tasting the flavors. S I hope you enjoy these cookies, and taste every flavor of the oatmeal, and chocolate chips in this cookie.


Ingredients:

2 cups (10 oz) of all-purpose flower]
1 teaspoon of baking soda
3/4 teaspoon of baking powder
1 teaspoon of salt
1 cup (8 oz/2sticks) of unsalted butter, room temperature
1 cup (7 oz) of granulated sugar
1 cup (7 oz) of packed light brown sugar
2 eggs at room temperature
2 teaspoons of vanilla extract
2 3/4 (9 oz) of rolled oats
1 cup (6 oz) of bittersweet chocolate chips or chunks
1 cup (6 oz) of milk chocolate chips or chunks

Method:

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

Measure the flour, baking soda, baking powder, and salt into a bowl and whisk it to combine.

Using a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on the medium speed for 3-5 minutes, until lighter in color and fluffy. Scrape the bottom and sides of the bowl several times during the process.

While the mixer is running, crack the eggs into a liquid measuring cup and add the vanilla extract. Reduce the speed to low and then slowly pour in the eggs, letting them fall in one at a time and incorporating the first one entirely before adding the next.Scrape the bottom and sides of the bowl once during the process.

Gradually add the dry ingredients (in 2-3 additions) with the mixer on low speed. Scrape the bottom and sides of the bowl once to fully incorporate the butter and sugar. Combine the oats and chocolate in the same bowl used for the dry ingredients, then add them to the dough with the mixer on low speed, mixing just until everything is well distributed. (Sometimes it is easier to finish mixing with a rubber spatula.)

Scoop the dough into balls the size of ping pong balls. Place the dough balls onto the prepared pans (about 6 per pan), then press them into 1/2 inch thick disks.

Bake them for 10 minutes, rotating the pans halfway through the baking time. The edges of the cookies should be golden brown, while the centers will appear blonde and slightly underdone.
Let the cookies cool on the baking sheets.

Image Curtesy of Inspired2cook

I hope you enjoyed making, (and eating) your totally not boring oatmeal chocolate chip cookies! For more expert tips and delicious recipes, check back next week at themoodfoods!

Sticky Toffee Cupcakes

So I was watching cupcakes wars on TV last night, did you know that they have cupcake wars on Netflix? It just made my day because now I can go back and re-watch some of the first episodes and seasons. Anyway, back to the cupcakes. I was watching cupcake wars (on Netflix) and was thinking to myself, "I should make some cupcakes, they probably won't look as good as those and it will probably look stupid me decorating a bunch of cupcakes and putting things like pulled sugar and chocolate on top as decorations, so maybe I shouldn't make cupcakes because they won't look as good." But then I said to myself that I was being stupid and I should just make cupcakes and make them taste good because that is the only part that matters. I started looking through my shelf of cookbooks and pulled out Jamie Oliver: Happy Days with the Naked Chef. I started riffling through it  I found this recipe for sticky toffee cupcakes with a chocolate topping.

This recipe will make about 12 servings
The ingredients are:

30 grams (1 oz) sultanas
30 grams (1 oz) dried apricots
30 grams (1 oz) dates
1 teaspoon baking powder
140 grams (5 oz) self-raising flour
30 grams (1 oz) muscovado sugar
1 tablespoon golden syrup
1 large egg
30 grams (1 oz) melted butter
140 milliliter (5 fluid oz) hot water

To make the chocolate topping, you will need:

40 grams (1 1/2 oz) butter
40 grams (1 1/2 oz) caster sugar
40 grams (1 1/2 oz) plain chocolate
70 milliliter (2 1/2 fluid oz) double cream

The first step as always, is to preheat the oven to 400ºF.

Then, mix the sultanas, apricots, dates, baking powder, and just enough flower to stop the fruits from sticking to the blades, in a food processor (If you don't have food processor then just chop it up very finely).

Next, put the mixture you just made into a bowl with the muscovado sugar, the golden syrup, the egg, and the melted butter. Stir together.

Once stirred, add the hot water and remaining flower and mix well with a whisk.

Divide this mixture between 12 cupcake liners and put them in the oven for about 15 minutes.

While the cupcakes are cooking, melt the chocolate topping ingredients in a pan and bubble for a bit until the color darkens slightly. Take the mixture off the heat and let it cool until it thickens. Put a blob of the chocolate mixture on top of each cupcake.

Image curtesy of Jamie Oliver