Who wants some fresh from scratch, oven baked ghostly brownies to enjoy on one (or more) of these beautiful autumn evenings? Maybe at a movie night, or a game night?
I know I do, so let’s bake some!
1/2 cup of butter, melted
2/3 cup of unsweetened cocoa powder
1 1/3 cups of sugar
2 tablespoons of vegetable oil
2 large eggs, room temperature
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1/2 cup of flour
1/2 cup of semi-sweet chocolate chips
Powdered sugar (for dusting)
Pre-heat the oven to 350F and coat a baking pan with cooking spray (I used a 13×9 pan).
Combine the melted butter, oil, sugar and cocoa powder in a large bowl and whisk until smooth.
Add the eggs, vanilla and salt.
Slowly stir in the flour a little at a time until a thick batter forms, then fold in the chocolate chips.
Spread the batter into a prepared pan and bake for 21 to 25 minutes or until they become glossy around the edges and a toothpick comes out clean.
Place a little powdered sugar into a sifter and lightly sift the tops of the brownies until white.
Using a ghost shape cookie cutter, cut ghost shapes into the brownies (leave them where they are) and add 3 chocolate chips for the eyes and the mouth of each ghost.
Allow the brownies to completely cool and solidify, then carefully remove the ghosts from the pan. I peeled away the edges and extra spaces first, then used a flat metal spatula to lift the ghosts out.
Welcome back friends! This week we’ll be baking Merlin’s soft ginger cookies from Disney’s The Sword in the Stone.
This recipe is featured when Arthur drops in on Merlin for the first time. Of course Merlin is expecting him, with tea and these large delicious-looking cookies waiting for him!
I am a fan of chewy cookies and these are perfect! All the taste of a gingersnap or gingerbread, but with more bounce! They pair well with black tea, but I’m sure you could experiment with other types of beverages too!
MERLIN’S SOFT GINGER COOKIES
2 1/4 cups of all-purpose flour
2 teaspoons of ground ginger
1 teaspoon of baking soda
1/2 teaspoon of baking powder
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
3/4 cup of butter, softened
1 cup of sugar
1 tablespoon of water
1/4 cup of molasses
2 tablespoons of sugar
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt, then set this bowl aside.
In another large bowl, use a hand mixer to cream together the butter and the 1 cup of sugar until light and fluffy.
Add the egg and then the molasses and water to the creamed butter, and mix again thoroughly.
Slowly add in the dry ingredients and mix until fully incorporated. The dough will be soft and slightly sticky when ready.
Cover the bowl and place it in the refrigerator to chill for at least one hour or more, then remove the dough from the refrigerator.
Preheat the oven to 350F and line a large baking sheet with a baking mat or parchment paper.
Place the remaining 1/2 cup of granulated sugar to a small mixing bowl and set it aside.
Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls bout an inch to an inch and a half in diameter. Toss each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
Let cookies rest on the baking sheet for 5 to 10 minutes. Then transfer them to a wire cooking rack to cool completely.
Happy February friends! I have some chocolaty Valentine cookies for you, and whether you celebrate Valentine’s Day or not, cookies are rarely unwelcome!
You may have heard that you can make cookies with boxed cake mix and this recipe does just that, but with a boost of unsweetened cocoa powder and M&Ms! They are delicious; rich and not too sweet. If you’re looking for something tasty to bake for yourself or someone(s) you love, please try these and enjoy!
1 box of devil’s food chocolate cake mix
1/4 cup of unsweetened cocoa powder
3/4 cup of butter, softened
2 cups of “cupid’s mix” Valentine M&Ms
Pre-heat the oven to 350F and line a baking sheet with parchment paper.
Pour the cake mix and unsweetened cocoa into a large bowl and stir gently to incorporate.
Add the eggs and softened butter into the dry ingredients and mix until a thick dough forms.
Divide the M&Ms: Mix one cup into the cookie dough and place the other cup into a separate small bowl.
Roll the dough into 1 to 1 1/2 inch balls, then dip the top of each dough ball into the small bowl of M&Ms and place each one onto the baking sheet.
Place the baking sheet into the oven and bake for 10 to 12 minutes depending on the power of your oven.
Bring the cookies out of the oven and allow them to cool on the sheet for about 5 minutes, then transfer the cookies to a cooling rack for another 5 to 10 minutes.
Repeat this process until all the cookie dough has been baked, this should yield about 16 cookies.