Chocolate Monster Cookies from Baking Basics and Beyond- A Review and Giveaway!

A couple weeks ago I shared a recipe for Cowboy Cookies that had crushed cornflakes in them. I really liked that addition so when I was sent this cookbook, Baking Basics and Beyond by Pat Sinclair, for review I knew I'd be making Chocolate Monster Cookies. These cookies were LOADED with flavor from oats to cornflakes to little candy coated chocolates. What makes these cookies different is that there's cocoa in the dough. Why didn't I think of that?

This recipe makes a boat load of cookies- a whopping 8 dozen! I cut the recipe in half and made about 4 dozen large cookies, still quite a bit for sharing. I chose to add Spring colored M&M's to my dough but you could also use chocolate or butterscotch chips. The thing is, the dough is so flavorful I'd be happy without the added bursts of chocolate. And when have you ever heard me say that? These cookies were crisp on the outside and had a slight chew in the center. I liked them a minute or two underbaked for a chewier cookie. They were excellent with a tall glass of ice cold milk.

Baking Basics and Beyond is a great book. It's loaded with all kinds of basic information from how to grease and flour pans, to how to make whipped cream, melt chocolate to how to assemble and frost a layer cake to how to make the perfect pie crust and what "blind baking" means. There's a wealth of knowledge in this book. The recipes are thorough and come with Baker's Notes on how to achieve success with each baked good. There are both sweet and savory recipes in this book and while not each recipe is accompanied with a photo, the ones that are included are great quality and in color. With over 120 recipes in this book, there is something for everyone- most are from scratch but there are a couple that call for boxed brownie mix or jarred caramel sauce. This paperback is perfect for both beginner and skilled bakers and would make a great gift or a nice addition to your cookbook collection.

Chocolate Monster Cookies from Baking Basics and Beyond
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• 3 1/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups butter, softened
• 2 cups granulated sugar
• 2 cups firmly packed brown sugar
• 2 teaspoons vanilla
• 4 eggs
• 2 cups quick cooking oats
• 2 cups cornflakes, lightly crushed
• 2 cups semi-sweet chocolate chips, butterscotch chips or 12 oz. M&M's

Heat oven to 350 degrees F with oven rack in middle. Lightly grease cookie sheets (I used parchment paper).

Mix flour, cocoa, baking powder, baking soda and salt together in a very large bowl.

Beat butter, granulated sugar and brown sugar in a bowl of a heavy-duty mixer on medium-high speed until creamy, scraping down sides of bowl once or twice. Add the vanilla and eggs and mix well.

Reduce mixer speed to low and add the flour mixture. Scrape down sides of bowl and beat til dough forms.

Scrape dough back into the very large bowl. Add the oatmeal, corn flakes, and chips and stir until well mixed. (I added the fillings to the mixing bowl and stirred them in by hand).

Using a 1/4-cup ice cream scoop, drop dough onto cookie sheets. Drop 6 cookies onto each cookie sheet.

Bake 15-20 minutes or until set in the center and the edges are lightly browned. For softer cookies, reduce baking time slightly. The cookies will still look a little moist in the center. Cool cookies 1 minute on the cookie sheets them place them on wire cooling racks.

These cookies should be stored loosely covered at room temperature.

Makes about 8 dozen cookies.

Reprinted with permission from Baking Basics and Beyond, Second Edition, by Pat Sinclair, Agate Surrey, December 2011.

GIVEAWAY: I mentioned there was a giveaway, right? Agate Publishing is giving away one copy of Baking Basics and Beyond (Second Edition) by Pat Sinclair to one lucky reader. All you have to do is leave me a comment on this blog telling me why you want to win this book. I'll announce a winner on Friday, April 20th. One comment per person, please.

Spring Cleaning- 13 New Recipes

Today I have a collection of recipes that I've made over the past couple years that never got blogged and have been taking up valuable real estate on my computer. It's about time I shared them with you, so here they are. For the recipes, just click the links under the coordinating picture. Enjoy!

1. Zucchini Cake- This recipe comes from Debbie at Mocha Me. She made a zucchini coconut layer cake but peeled the zucchini cake for an all-white interior. I omitted the coconut, made it into a Bundt and topped it with a thick glaze. It was a really moist cake.

2. Honey Whole Wheat Oatmeal Pancakes- This recipe is from Coleen at Coleen's Recipes. I topped mine with a cooked blueberry topping for a hearty breakfast.

3. Giant M&M Cookie- I've made this recipe several times. It comes from Mel's Kitchen Cafe and her version calls for chocolate chips. I've made it with chocolate chips before but this time I opted for colorful M&M's for a kids birthday party. It is so easy to make and yields a crispy chewy cookie great for sharing.

4. Sugar Cookie Bars- I saw these all over the Internet a couple years ago but resisted them until last Fall when I made them for a dessert bar. I got this recipe from The Repressed Pastry Chef and it feeds a ton of people.If you like soft sugar cookies, these are for you.

5. Cranberry Pecan White Chocolate Rice Treats- This is a great recipe from Better Homes & Gardens. You start with your basic rice krispie treats and dress them up with pecans, white chocolate chips and dried cranberries. I added a few extra on top for more color.

6. Mocha Crinkles- This is another recipe from BHG that I made a while back. These cookies were so soft and fluffy, with the unexpected ingredient of yogurt in them. They are relatively low fat but by the taste, you'd never guess it. They have great mocha flavor then are rolled in cinnamon sugar. yum!

7. Spritz Cookies- This one is from my friend Michelle of One Ordinary Day. She sprinkled colored sugar on her while I chose to plop an M&M in the middle before baking for more of a flower looking cookie. I then filled them with a little melted chocolate. This is a holiday classic made fun.

8. Gateau Breton- This is a recipe from Rose Levy Beranbaum that I made with my friends Ingrid and Michelle last Spring that just never got blogged. It is a rich nutty, buttery dessert. It's a cross between a cake and a shortbread.

9. Lime-Pepper Tilapia- As soon as I saw this recipe from Leslie at La Cocina de Leslie, I had to make it. I love tilapia and this one had a crunchy coating then spiced with lots of lime zest and pepper.

10. Glazed Meatloaf- I've been making this recipe from Martha's Mom (Mrs. Kostyra) for years. I pretty much follow the recipe but I like to caramelize the onions before adding them to the meat mixture. I also add beef bouillon granules instead of salt and omit the parsley. It makes a very moist meatloaf topped with a sweet glaze. It makes great sandwiches the next day too.

11. Basic Buttermilk Waffles- I made these so long ago but never blogged them. I got the recipe from my local newspaper but the recipe is from Alton Brown and can be found on Food Network. I served them with fresh berries, syrup and bacon for that sweet and salty combo.

12. Chocolate Coconut Hedgie Cookies- This recipe comes from Technicolor Kitchen. I like that you coat them in powdered sugar and when they bake they spread and crackle. Not only were they pretty but they were loaded with coconut which made for a chocolate-y chewy cookie.

13. Caramel Turtle Rice Krispie Treats- This treat is from Glorious Treats. You take a basic rice krispie treat and top it with melted caramels and chocolate and sprinkled with toasted nuts for a decadent twist on a childhood favorite.

Have you made anything lately that you haven't blogged about?

Belgian Waffles for Easter Brunch

I learned something while making these waffles. I learned the difference between a standard American waffle and a Belgian waffle and I thought I'd share that information with you as well. I always thought that Belgian waffles were the same as American waffles just thicker, but that's only part of it. American waffles are raised solely with baking powder while Belgian waffles get their rise from yeast. The yeast also lends a tangy flavor and lightness to the waffle. Since the Belgian waffles are thicker, the grooves are deeper which accomodate all kinds of fruits syrups and sweetened whipped cream.

We've made these waffles several times since discovering them in Williams-Sonoma's Breakfast book. This is also the same cookbook that I found the delicious Sour Cream Coffee Cake. The first time we made them we only made one batch, which didn't last very long. Now when we make them, we double or triple the recipe and freeze the leftovers- they reheat wonderfully in the toaster. You noticed I said "we" right? That's right, Mr. H likes these so much even he helps make them. I heat the wet ingredients and he measures and stirs out the dry. We're a good team when it comes to making waffles.

This is a triple batch of waffles.

One of the things that I like about these waffles, other than the taste, is that most of the prep work is done the night before you make them. Overnight, the yeast mingles with all the other ingredients and does it's thing, making the batter light and airy. In the morning all you have to do is whip up the egg whites and fold it into the batter and breakfast is done in no time. These really are the best waffles I've ever made or eaten. If you try them, I hope you love them as much as we do!

Belgian Waffles from Williams-Sonoma's Breakfast
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• 1 cup all-purpose flour, sifted
• 1 Tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon active dry yeast
• 1/2 cup whole milk
• 1/2 cup sparkling mineral water
• 1/4 cup unsalted butter, melted and still warm
• 1/2 teaspoon vanilla extract
• 1 large egg yolk
• 2 large egg whites
• pinch of cream of tartar

The night before you plan to serve the waffles: In a large bowl. whisk together the flour, granulated sugar, salt and yeast. In a small saucepan over medium-high heat. combine the whole milk and the sparkling water and heat to lukewarm (105 degreesF). Whisk in the melted butter and vanilla. Pour into the dry ingredients and whisk until smooth. Cover tightly and let stand overnight at cool room temperature.

The next morning: Preheat a Belgian waffle iron. Whisk the egg yolk into the batter. In a large clean bowl, using an electric mixer on high speed, beat the egg whites and the cream of tartar until soft peaks form. Thoroughly stir about one-third of the beaten whites into the batter, then fold in the remaining whites, without overmixing.

When the waffle iron is hot, ladle 3/4-1 cup of batter into each waffle section and spread with a wooden spoon so the grids are evenly covered. Close the iron and cook according to the manufacturer's instructions until the waffle exterior is golden brown and the inside is light and springy, 4-5 minutes. (The first waffle may not be perfect. Adjust the amount of batter and cooking time if necessary.)

Keep waffles warm in a low oven. Serve with whipped cream, fresh fruit or maple syrup.

Makes about 2 large waffles.

Happy, happy waffles!