moist

Espresso Chocolate Chip Brownie Cookies

/ simplyMDelicious / 1 Comment

So I haven’t posted in a while… Doesn’t mean I haven’t stopped baking though! I have a couple of deelish recipes so keep posted this whole week. I actually went a whole week without cooking or anything because of college tests. It’s all good now though. To celebrate I made these moist and chewy espresso chocolate chip brownie cookies. Oh and also some cream cheese glazed cinnamon rolls which will appear in my next post!

P.S. Be expecting a bunch of pumpkin spice recipes coming up. Tis’ the season after all and I am all but obsessed haha :)

Espresso Chocolate Chip Brownie Cookies

Ingredients:

  • 3 ounces unsweetened chocolate, chopped
  • 2 cups semisweet chocolate chips ( you can use any type you want- i did half milk/semisweet)
  • 8 Tablespoons (1 stick) unsalted butter, diced
  • 3 large eggs
  • 3/4 cup sugar
  • 2 teaspoons instant coffee granules
  • 3/4 cup all-purpose flour
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon salt

Directions:

Preheat: 350 F

  1. Put together the unsweetened chocolate, 1 cup of the chocolate chips, and butter in a double boiler. (put them in a small pan inside a larger pan filled halfway with boiling water). Stir until melted. Be careful not to overheat.
  2. Whisk together your eggs, sugar, and instant coffee granules for a couple minutes until thick.
  3. Add the chocolate mixture to the bowl and mix well.
  4. In a different bowl, stir together the flour, baking powder, and salt. Stir in your last 1 cup of chocolate chips.
  5. Add the flour mixture to the chocolate mixture and stir until combined.
  6. Put a tablespoon of batter about 2 inches apart from each other on the cooking sheet.
  7. Bake for 10-12 minutes.

Pineapple Upside Down Cake

/ simplyMDelicious / 3 Comments

If you are ever in a rush and need to make a quick dessert that doesn’t turn your whole kitchen upside down, then make a pineapple upside down cake where your dessert is the only thing that gets turned upside down. You could choose to make your pineapple cake homemade, but I chose the lazy version of this which is the Duncan Hines box cake mix. I really want to make this recipe from scratch and with fresh pineapples too, but for now this easy go-to recipe will have to do :)

Ingredients:

Cake

  • Duncan Hines Pineapple Cake mix
  • 1 package (3.4 oz) vanilla instant pudding mix
  • 4 large eggs
  • 1 cup water
  • 1/2 cup oil

Topping

  • 1/2 cup butter ( 1 stick)
  • 1 cup firmly packed brown sugar
  • 1 (20 oz) can pineapple slices
  • maraschino cherries

Directions:

Preheat: 350 F

  1. For the topping, melt the butter in a skillet over low heat
  2. Remove from heat and stir in the brown sugar
  3. Spread sugar mixture in bottom of cake pan and then arrange the pineapple slices and cherries to your liking and set aside
  4. For the cake, combine the cake mix, pudding mix, eggs, water, and oil in a large mixing bowl
  5. Beat at medium speed and then pour the batter over the pineapples in the cake pan
  6. Bake for an hour or until toothpick comes out clean
  7. Invert onto a plate and enjoy :)