Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:

  • 2 2/3 cups all-purpose flour
  • ½ rounded tsp. baking soda
  • A large pinch of sea salt flakes
  • 1 stick plus 1 tbsp. unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup plus 2 tbsp. soft light brown sugar
  • 2 tsp. vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups dark bittersweet chocolate chopped into chunks

 Method:

Grease and line with baking parchment two large baking sheets. Preheat oven to 325 degrees F. Sift together the flour and baking soda into a large mixing bowl, add the salt and set aside. Cream together the softened butter, granulated sugar and soft light brown sugar in a stand mixer for 3-5 minutes until pale and very soft. Use a rubber spatula to scrape down the sides of the mixing bowl, add the vanilla and mix again. Add the beaten eggs, a little at a time and beat until fully incorporated. Add the sifted dry ingredients and mix again to combine. Finally fold in the chopped chocolate using a large rubber spatula or metal spoon. At this point you can bake the cookies immediately (but the flavor develops better if you cover and chill the cookie dough in the fridge 24 hours. Bring the dough to room temperature at least 30 minutes before baking.) Spoon rounded tablespoons of cookie dough onto the prepared baking sheets allowing plenty of space between each. Bake in batches on the middle oven rack for 10-12 minutes, until the edges of the cookies are golden brown and the middle is still slightly soft. You may need to turn the sheets around halfway through baking to ensure that the cookies brown evenly. Allow the cookies to cool on the baking sheets for 3-4 minutes then transfer to wire racks to cool completely. Store the cookies in an airtight container lined with baking parchment for 4-5 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Carrot-Lime Cake with Cream Cheese Frosting

carrot-lime-cake-with-cream-cheese-frosting1

Ingredients

  • Unsalted Butter, at room temperature, for greasing the pans
  • All-purpose flour, for dusting the pans
  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • ¾ teaspoon baking soda
  • 1 teaspoon table salt
  • 1 ¾ teaspoon baking powder
  • ½ cup full-fat plain yogurt (preferably not Greek yogurt)
  • 1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
  • ¼ cup water
  • 4 large eggs, at room temperature
  • 3 cups coarsely grated carrot

 Lime Syrup

  • ½ cup sugar
  • ½ cup freshly squeezed lime juice
  • Pinch of salt

 Cream Cheese Frosting

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • Pinch of salt
  • 4 cups (one 16 ounce box) confectioners’ sugar
  • ½ teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Butter the bottom and side of two 9-inch round pans. Dust with flour to coat, then invert and tap out any excess.

Place the all-purpose flour, sugar, baking soda, baking powder and table salt in a large bowl and whisk together well to combine. Stir in the yogurt, butter water and eggs until moistened and no lumps remain (be careful not to overmix). Stir in the grated carrot. Divide the batter between the prepared pans.

Bake until the layers are evenly golden on top and a few moist crumbs cling to a skewer inserted in the center of the cake, 40 to 45 minutes. Coat the layers with lime syrup; pierce the cakes, still in their pans, at one-inch intervals with a skewer or a paring knife. This creates channels for the syrup to seep into the cakes. Then, pour or generously brush the syrup over the surface of the hot layers, dividing it between them as evenly as you can. Transfer the soaked layers (still in their pans) to a wire rack to cool completely. When they are cooled and are no longer wet to touch, one to two hours, carefully turn them out of their pans and assemble.

Combine the butter, cream cheese, salt and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Place one cake layer on a serving plate and frost top. Place next layer on top and frost top and sides. Decorate as desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Elvis Presley Cake

elvis-presley-cake
Pineapple cake – always a winner – ask the King

 

Elvis’s Favorite Cake

Ingredients

  • 1 box Duncan Hines cake mix (golden butter)
  • 1 large can crushed pineapple
  • 1 ½ cups sugar
  • 1 lb. confectioners’ sugar
  • 1 (8 oz.) cream cheese
  • ½ stick butter
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or almonds

Cook pineapple and sugar on medium heat while mixing cake as directed on box. Bake cake in 9 x 9 inch cake pan lined with tin foil. Remove pineapple mixture from heat when placing cake in oven.

Icing: Mix confectioners’ sugar, cream cheese, melted butter, vanilla flavoring and nuts.

Let cake cool. Punch holes in cake with a straw and pour pineapple mixture over cake. Spread with icing.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com