Bakery-Style Soft and Chewy Chocolate Chip Cookies
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Not only do these bakery-style chocolate chip cookies come out soft, thick and chewy with just the right amount of sweetness, but they’re also ready in just 30 minutes!
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Maddies Inside Scoop: Breeders' Cupcake
Maddie goes to Goodie Girls and learns to make the 2016 Breeders' Cupcake!
Chocolate Bourbon Pecan
Recipe Courtesy of Annette Starbuck, founder of Goodie Girls
Chocolate Cupcake Ingredients:
½ cup butter (softened)
1 cups granulated sugar
2 eggs
2/3 cup all purpose flour
2/3 cup cake flour
½ cup good quality baking cocoa
2 teaspoons baking powder
¼ teaspoon salt
¾ cup warm (not hot) water
2 teaspoons vanilla extract
Pre-heat oven to 350 Degrees (F).
Place 12 liners in cupcake pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, scrape down sides of bowl. In a separate bowl, combine flours, cocoa powder, baking powder, and salt (dry mixture) and whisk to blend. In a third small bowl, combine water & vanilla (wet mixture) together and set aside. Add half of the dry mixture and all liquid and blend on low speed for 1 minutes. Turn mixer off and scrape down sides. Add remaining dry mixture and turn mixer back on low speed until fully incorporated. DO NOT OVERMIX. Should take no longer than 2 minutes.
Fill paper lined cupcake pan with large ice cream scoop. Bake at 350 degrees (F) for 18 to 20 minutes. Cool for 10 minutes before removing from pans. Place on wire rack and cool completely before frosting.
Pecan Filling:
¼ cup granulated sugar
¼ cup brown sugar
1 tablespoon cornstarch
¾ cup light corn syrup
¼ cup butter
¼ teaspoon salt
2 eggs, slightly beaten
1 cup chopped pecans
1 teaspoon vanilla extract
In a saucepan, whisk together granulated sugar, brown sugar and cornstarch to combine. Stir in corn syrup, melted butter, salt and eggs until smooth. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and vanilla. Cool 10 minutes. Refrigerate.
Brown Butter Swiss Merengue Frosting:
1-cup large egg whites (must be from whole eggs)
2 cups brown sugar
2 ½ cups of unsalted butter, softened but cool, cut into cubes
1-tablespoon pure vanilla extract
1/4-teaspoon salt
Add egg whites and sugar to your stand mixer bowl (make sure it is free of any grease residue). Simmer the eggs/sugar over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).
Take off of stove, and place bowl back on electric mixer with whisk attachment and begin to whip until the mixture thickens like a merengue. Continue to whisk until outside of bowl becomes neutral to room temperature when you touch it. Switch over to paddle attachment. Mix on low speed continuously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (It will curdle!! KEEP MIXING! It will come together!). Add vanilla and salt, mix well. If frosting is too runny, the butter was possibly too soft–place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of cold butter and keep beating until it reaches a soft fluffy frosting.
Assembly:
Take cupcakes and core out the middle. Put the pecan filling inside each cupcake. Frost using the Brown Sugar Swiss Merengue Buttercream. Don’t forget to add your Bourbon Infusion!
Hostess Strawberry Zinger Iced Chocolate Cake with Creamy Filling
Well we try this new Hostess Strawberry Zinger Iced Chocolate Cake with Creamy Filling.
#TDRSHOW #Hostess #Snacks
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How To Make Cupcake Cocktails & Mocktails: Funfetti Martini, Mimosa & Shots // Lindsay Ann Bakes
????RECIPES BELOW OR HERE:
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Cocktails that taste like a birthday party in a glass! Imagine if you could have your cake and drink it too, with sweet funfetti cupcake flavored martinis, mimosas or shots, all finished off with frosting and rainbow sprinkles.
What do you want to see next?! Let me know in the comments!
♡♡♡ THE RECIPES! ♡♡♡
Funfetti Cupcake Martini (with non-alcoholic Mocktail version)
Yield: 1
Ingredients
frosting and confetti sprinkles, to rim glass
ice
1 ounce (2T) cake flavored vodka*
1 ounce (2T) white chocolate liqueur*
.5 ounce (1T) amaretto*
.5 ounce (1T) cream
drop pink food coloring, optional
whipped cream and sprinkles, for garnish
mini cupcake stirrer: Reese's peanut butter cup minis topped with a swirl of frosting and sprinkles with a spice drop or candy weight on the bottom (optional)
* For a non-alcoholic version, replace vodka, white chocolate liqueur and amaretto with 3T of vanilla cream soda and 2T almond milk.
Directions
Spread frosting around the rim of a martini glass and roll in sprinkles; set aside.
In a cocktail shaker filled with ice (or a large measuring cup or glass), combine vodka, white chocolate liqueur, amaretto, cream and a drop of pink food coloring. Shake (or stir together) and pour into your prepared martini glass.
Add mini cupcake stirrer, if desired. Top a mini peanut butter cup with a little swirl of frosting and sprinkles. Slide on to the top of a straw or cocktail stirrer. Add a spice drop or candy on the bottom of the stirrer to weigh it down. Add to glass and serve.
- ♥ -
Funfetti Cupcake Mimosa (with non-alcoholic Mocktail version)
Yield: 1
Ingredients
frosting and confetti sprinkles, to rim glass
1 ounce (2T) cake flavored vodka*
1 ounce (2T) white chocolate liqueur*
1 scoop strawberry ice cream, or flavor of choice
Top off with sparkling rosé wine*
* For a non-alcoholic version, replace vodka and liqueur with 1/4 cup milk (almond milk works great) and replace rosé with vanilla cream soda
Directions
Dip the rim of a champagne flute into frosting and roll in sprinkles; set aside.
Add a shot of vodka, a shot of white chocolate liqueur and a scoop of ice cream to the glass. Top off glass with sparkling rosé.
Add mini cupcake garnish, if desired. Top a mini peanut butter cup with a little swirl of frosting and sprinkles. Slide on to the top of a straw or cocktail stirrer. Add a spice drop or candy on the bottom of the stirrer to weigh it down. Add to glass and serve.
- ♥ -
Funfetti Cupcake Shots (with non-alcoholic Mocktail version)
Yield: 3
Ingredients
frosting and confetti sprinkles, to rim shot glasses
1/3 cup melted ice cream, flavor of choice (I used strawberry)
1 ounce (2T) cake flavored vodka*
whipped cream and Maraschino cherries, for garnish
* For a non-alcoholic version, replace vodka with almond milk or vanilla cream soda
Directions
Dip the rim of 3 shot glasses into frosting and roll in sprinkles; set aside.
In a cocktail shaker filled with ice (or a large measuring cup or glass), combine melted ice cream and vodka. Shake (or stir together) and pour into your prepared shot glasses.
Top with whipped cream and a cherry. Serve immediately.
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Q&A WITH LINDSAY ANN:
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the hostess with the mostess, looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
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Gingerbread Cupcake Recipe!
Trying to decide what to bring to your holiday gathering? Or maybe you just love the spiced, sweet flavor of gingerbread... Try my Gingerbread Cupcake Recipe!
Ingredients:
-1/4 Cup Unsalted Butter (softened)
-1/2 Cup Dark Brown Sugar
-1 large egg (room temperature)
-1 1/3 Cups All Purpose Flour
-1/2 tsp Baking Powder
-1/2 tsp Baking Soda
-1/4 tsp Salt
-1 tsp Cinnamon
-1 tsp Ground Ginger
-1/2 tsp Nutmeg
-1/4 tsp Allspice
-1/2 Cup Milk (room temperature)
-1/2 Cup Molasses
-1 tsp Vanilla
Music in this video, Courtesy of Audionetwork.com
Merry Christmas (We Wish You a Merry Christmas)
by Patrick Hawes
Holly & Ivy
by Tim Garland
Dance of the Woodland Pixies
by Ray Davies
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Raw Mock Tuna Salad
I found this recipe online at called Cindy's Mock Raw Tuna Salad, and I decided to try it out!
Note: I used Himalayan pink salt crystals instead of Celtic sea salt.
Royalty-free music used titled: Acid Trumpet from incompetech.com
THANKS FOR WATCHING!