Dawn Minty: Autumn afternoons are for baking

September 26, 2012 

Fall officially arrived Saturday and put me in a baking mood.

The cooler temperatures make me want to pre-heat the oven, butter my cookie sheets and bite into gooey, warm treats.

When I was young, baking cookies with my mom and sister after school was a common activity.

My mom had strict rules about sweets and only allowed my sister and me to eat two cookies in a day. Of course, we each scarfed one down before they were really cool enough to handle. Who can resist biting into a freshly baked cookie? Not us!

We always saved our second cookie for dessert.

Though it seemed torturous at the time, I think the hours-long break made us enjoy the cookies more than if we'd been allowed to eat several at once. My sister and I did complain, quite loudly and often, that dad never seemed to have a limit on his after-work cookie intake.

We may have enjoyed a couple more cookies from that batch the next day but more than likely those goodies were given away to friends and neighbors or taken to school or church activities.

As unfair as it sometimes seemed to part with those tasty treats, I was always excited to bake another batch.

For me, the anticipation of baking delighted me almost as much as my first bite of each cookie creation. For my sister, licking the spoon after stirring the batter, was her favorite part of the baking process.

I know she's going to be excited to experiment with The Bake Shoppe's new Chocolate Chip Cookie Dough Miniatures.

Here's a recipe from The Promotion In Motion Companies, Inc., which owns Bake Shoppe brand.

CHOCOLATE & CHOCOLATE CHIP COOKIE DOUGH CHIP COOKIES

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups Chocolate Chip Cookie Dough Miniatures

Preheat oven to 350 degrees. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the Chocolate Chip Cookie Dough Miniatures.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

CHOCOLATE & CHOCOLATE CHIP COOKIE DOUGH BROWNIES

For Brownies:

3 tablespoons unsalted butter

1 ounce Chocolate Chip Cookie Dough Miniatures

3 tablespoons Nutella

3 tablespoons butter

1 cup sugar

1 egg

1 egg yolk

1/2 teaspoon vanilla

1/2 cup all-purpose flour

1/8 teaspoon cardamom

1 tablespoon Dutch-processed cocoa powder

1/2 teaspoon salt

For Cookies:

4 tablespoons unsalted butter, at room temperature

1/4 cup packed light brown sugar

2 tablespoons sugar

1 egg, cold

1/2 teaspoon vanilla

1/2 cup plus 2 tablespoons all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup Chocolate Chip Cookie Dough Miniatures

Heat the oven to 350 degrees. Spray an 8-by-8-inch square baking pan with non-stick spray, line the pan with parchment paper, then spray the paper with non-stick spray. In a small bowl combine the butter, Chocolate Chip Cookie Dough Miniatures, and Nutella. Melt in the microwave, or in a double boiler, until smooth. Set aside to cool.

In a medium bowl combine the second amount of butter, sugar, egg, egg yolk, and vanilla until smooth Add the melted chocolate mixture and whisk to combine. Sift in the flour, cardamom, cocoa powder, and salt. Whisk until no large lumps of flour remain then spread it evenly in the prepared pan. Set aside.

In a separate bowl, cream together the butter, brown sugar and sugar until creamy and smooth. Add the egg and vanilla and mix until blended. Sift in the flour, baking soda, and salt and mix until most of the flour is incorporated.

Add the Chocolate Chip Cookie Dough Miniatures and mix until evenly distributed.

Scoop the cookie dough into the brownie batter then bake for 25 to 30 minutes, or until the edges are just set and the center does not wobble when the pan is shaken.

Cool in the pan for one hour, then remove from the pan and cool to room temperature before slicing.

Dawn Minty can be reached at 706-571-8512 and dminty@ledger-enquirer.com. Get more recipes and food ideas at Dawn's Dish blog at ledger-enquirer.com/dawn

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