Cake Batter Chocolate Chip Cookies and Two Celebrations
This time last year, I was in California celebrating the opening of a grand Hindu temple. It’s a marvelous structure made of carved marble, all fitted together like a giant jigsaw puzzle: There is no iron in it.
So to commemorate this beautiful place’s first birthday, I made cookies. Cake batter chocolate chip cookies, filled with sprinkles and gooey chocolate.
Of course, it’s also Christmas! So I made these cookies twice, because god knows I didn’t have enough the first time.
Inspired by this recipe, I made them egg-less, and learned that a certain type of cookie sheet my mother has in her kitchen which she cannot remember the formal name of and which I cannot find on Google, helps make the cookies thicker. I will find you, cookie sheet. I will!
What can I say? Don’t drool over the pictures… make them. They are so very easy. And then gobble them up. Happy holidays!
Makes about 24 medium sized cookies
1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or vanilla boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 rounded tablespoon of sour cream
1 tablespoon water
1 and 1/2 teaspoons vanilla extract
1 cup chocolate chips (half white, half semi-sweet chocolate chips)
1/2 cup sprinkles
In a medium bowl, combine flour, cake mix, and baking soda.
In a large bowl, melt butter… I melted it halfway and then used a whisk to melt the rest in.
Add sugars (white and brown) and whisk until fluffy.
Add vanilla and sour cream and water. Whisk well.
Add flour mixture to wet mix, and stir with a wooden spoon until just mixed.
Fold in sprinkles and chocolate chips.
Leave in refrigerator for at least an hour or up to 4 days.
When ready to bake, preheat oven to 350 degrees Fahrenheit.
To make thick cookies, roll the dough into tall balls rather than equal-all-around balls.
Bake on middle rack, right on cookie sheet (no need for parchment paper) for 8-10 minutes or until edges are slightly brown.
Leave on cookie sheet for 4 minutes. Remove and cool completely on cooling racks.
Or you know, eat ‘em tongue-burning warm and wash it down with cold milk. Cheers!
Egg-less Classic Cheesecake
I know, I know… it has been a while. A very LONG while. Part of it is due to my growing lack of time, and part of it is due to my incurable desire to simply make things without taking pictures of it. Trust me, there have been too many projects where I have started taking shots, and then forget to halfway through. It’s a shame, I know. But it is what it is. At least I have a wonderful thing to come back with: EGG-LESS cheesecake!
Adapted from Geetha’s Kitchen, it’s a marvelous thing to have made and eaten. Creamy, rich, firm, and tangy, it is actually baked (unlike most egg-less recipe’s I researched) and it’s actually much easier than it seems.
You will not be disappointed. Serve it up with your favorite fruit glaze… or multiple glazes. I am thinking cheesecake fest with the cake at the center of the table, surrounded by at least 5 different toppings. Imagine the delight!
Makes 1 9 inch cheesecake
1 3/4 cups graham cracker crumbs
2 tsp cinnamon
1 stick (1/2 cup) butter, melted
Using a gallon sized Ziplock bag, crush the graham crackers with a rolling pin to fine crumbs.
Keep the crumbs in the bag and toss in the cinnamon. Seal bag and mix well. Then pour in the melted butter. Seal again and mix well.
Pour mixture into a 9-inch spring-form baking pan. Yes, you DO need a spring-form pan. It is worth getting one. Press the mixture down to make a smooth base.
Set pan in freezer while you make the filling.
2 8 oz. packages cream cheese
2.5 cups sour cream (people have used as little as 2 cups with no problems)
2 tbsp cornstarch
1 cup sugar
1 tsp vanilla extract
1/4 tsp sea salt
Have cream cheese and sour cream out at room temperature for 30 minutes. Preheat oven to 375°F.
Cream together the cream cheese and sugar until well mixed. Add in vanilla, cornstarch and salt. Mix well.
Add in sour cream. Mix well.
Pour into spring-form pan, over the crust.
Bake for at least 60 minutes, or until there are some cracks forming at the center of the cake. Cracks are normal, by the way. However, I do plan to try baking the cake in a water bath next time which allows your cake to bake with a smooth top surface. I will update this accordingly!
Let it cool completely before you refrigerate it. Cover and refrigerate or at least 4 hours.
Serve with your favorite glaze!