Double Chocolate Chip White Chocolate Chunk Cookies


Lately I've been thinking about how much I want to go back to Levain bakery.  It's been years and I'm really craving their chocolate chip walnut cookies.  Not only that - their oatmeal raisin, dark chocolate peanut butter chip, and dark chocolate chip cookies, too.  They really do have the best cookies there.  I've never tried any of the breads they bake because I'm always so focused on the cookies.  Have you?  I wish we could all go together, each buy an item and then share.


And so these cookies were created yesterday from my cravings for a chocolate-y Levain cookie.  I was hoping to have these loaded up with white chocolate chunks, but my cookies were a little skimpy on the white chocolate.  I didn't have as much white chocolate in the pantry as I thought I did.

I was happy with how soft and fudgy these cookies turned out, and the crackles on top are pleasing to the eye as well.  I bet these would be really good with dark unsweetened cocoa powder.


Double Chocolate Chip White Chocolate Chunk Cookies

1 cup all purpose flour
1 cup cake flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into small pieces
3/4 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 large eggs
4 ounces white chocolate (or more), cut into small pieces
1 1/4 cups chocolate chips

In a large bowl, sift together flours, cocoa, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together the butter, sugars and vanilla until a lumpy ball forms.  Beat in egg, one addition at a time, until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in white chocolate chunks and chocolate chips until just combined.

Scoop heaping tablespoons of dough out, roll into balls, and place on cookie sheets or plates (whatever will fit in your refrigerator).  Chill dough balls at least one hour.

Heat oven to 375 degrees F.  Place dough on cookie sheets, spacing an inch apart.  Bake for 15 minutes or until set and slightly crisp.  Cool 2 minutes before transferring to wire racks to cool.

Makes about 16 large cookies

Strawberry Lemon Cupcakes


Hello again.  It's been a while, hasn't it?  I guess that's the theme over the past year.  Well I'm still here and if you're still here it's a real miracle.  How have you been?  What's new?  Are you following the election?  Do you still read food blogs?  Or are you more of a snapchatter these days?

I'm doin' just fine.  As far as blogs, well I do still read a few but I've cut down a lot.  A lot!  When I can't scroll down to read the blog post because it's so bogged down with ads, that's a problem.  I removed my ad a few months ago.  I think it was a good decision.  I'm not so much into this to make money.  If so I really need to start posting more than once every three months.

Also, aren't food blogs sooo much better these days than when we all first started?  Food blogs now have amazing photography and videos and the sites themselves are so professional.  I'm not even going to try and compete!  I'll just occasionally bake a batch of cupcakes, take pictures with my old camera and post whenever I'm feeling creative.  That'll do just fine.

Let's see what have I been up to?  Flying, flying, flying, eating, snapchatting, riding bicycles, baking sometimes, eating, hiking, exploring, reading, traveling, pigging out.

Let's get to the cupcakes:




These are the PERFECT lemon cupcake.  They're perfectly fluffy and I hate the word moist, but they're perfectly moist.  This makes a batch of twelve cupcakes but if you need more the recipe doubles easily.  The buttercream is crazy good and uses crushed freeze dried strawberries.  Freeze dried fruit is amazing for baking because it adds a ton of flavor without too much moisture.  Trader Joes has a lot of freeze dried fruit options.

I've never been much of a decorator (I wish I was!) so I just covered the cupcakes with sprinkles.

Happy Spring!  Happy Easter!


Strawberry Lemon Cupcakes

2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
Zest and juice of one lemon
1 teaspoon vanilla extract
2 large egg yolks
3/4 cup warm milk

Strawberry Buttercream

1 1/2 cups freeze dried strawberries
1/2 cup unsalted butter, softened
2 1/4 cups confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F.  Line a 12 cup muffin pan with paper liners.

In a medium bowl, sift together cake flour, baking powder and salt.  In a large mixing bowl using a mixer on medium speed, beat butter and sugar until light and fluffy.  Beat in lemon zest, juice vanilla and egg yolks until well combined.  Reduce mixer speed to low and beat in dry ingredients, alternating with milk.

Divide batter into muffin pan.  Bake 12-15 minutes or until well risen and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 5 minutes before transferring cupcakes to a wire rack to cool.

To make the strawberry buttercream, process the strawberries in a food processor until finely pulverized.  Combine strawberry dust, butter, confectioners' sugar, milk and vanilla in a large mixing bowl.  Mix together using a mixer on medium speed until well combined and fluffy.  Frost cupcakes with buttercream and decorate with sprinkles, if desired.

Makes 12 cupcakes

Pumpkin Snickerdoodles


Another Christmas cookie recipe for you, and the last recipe of the year! These pumpkin snickerdoodles were really, really good, and I highly recommend you make them.  Even if you think pumpkin season is over and you're sick of the stuff.


These cookies were so soft and crinkly, and perfectly spiced.  I love a good snickerdoodle... they're definitely in my top five favorite cookies.  This recipe is your typical snickerdoodle recipe, except made with pumpkin puree and more spices.  I hope you like them!

Thanks for stopping by and reading through all the years.  Happy holidays to everyone!


Pumpkin Snickerdoodles

1 3/4 cups all purpose flour
1 3/4 teaspoons cornstarch
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 large egg yolk
1/3 cup canned pumpkin puree
1 teaspoon vanilla extract
Cinnamon sugar

In a medium mixing bowl, sift together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.  In a large mixing bowl, using a mixer on medium speed, beat together granulated sugar, brown sugar and butter until soft and creamy.  Beat in egg yolk, pumpkin and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Chill dough in refrigerator 1 hour.

Heat oven to 350 degrees F.

Roll heaping tablespoons of dough into balls, roll in cinnamon sugar, and place on cookie sheets, spacing about 1 inch apart.  Bake 12 minutes or until firm and set.  Cool 2 minutes before transferring to wire racks.

Makes about a dozen