Recipes

harvest-marble-chocolate-chip-cookies-main

Marbled Drop Cookie

Eat them on its own, dunk in milk, or enjoy with coffee! With cookies so good, you’ll find them too tempting to resist! This recipe makes about 30 cookies.

Ingredients

1 cup All-purpose flour

½ tsp Baking powder

¾ cup Butter, softened

½ cup Light brown sugar, firmly packed

½ tsp Vanilla extract

½ cup Walnuts, chopped

1 Large egg

1 sachet (25g) MacChocolate

Procedure

  1. Preheat oven to 325°F.
  2. Sift all-purpose flour, baking powder and light brown sugar together. Set aside.
  3. Whisk butter and sugar until fluffy. Then beat in egg and add vanilla extract.
  4. Combine both mixtures and add walnuts. Stir until a smooth dough forms.
  5. Add MacChocolate to the dough and stir with a gentle swirling motion to create the desired marbled effect.
  6. Using a spoon, drop small amounts of dough onto a greased cookie sheet. Make sure they are spaced out well to avoid sticking to one another.
  7. Bake at 350F for 10 to 12 minutes.
  8. Let cool but remove the cookies from the cookie sheet before they cool down completely.
Surly-Chocolate-Bundt-Cake

Chocolate Pound Cake

There’s nothing more gratifying than taking a bite out of the cake that you’d baked yourself. Follow these simple steps and have fun baking!

Ingredients

1½ cups Cake flour

½ cups MacChocolate

1 tsp Baking powder

½ tsp Salt

1 cup (2 sticks) Unsalted butter, room temperature

1¼ cups Sugar

4 Large eggs

¾ cup Sour cream

1 tbsp Vanilla extract

1 cup (about 6½ ounces) Semi-sweet miniature chocolate chips

Procedure

  1. Preheat oven to 325°F.
  2. Butter and flour 9x5x3-inch metal loaf pan.
  3. Sift flour, MacChocolate, baking powder and salt into a medium bowl.
  4. Using an electric mixer, beat butter in a large bowl until fluffy.
  5. Gradually add sugar; beat until well blended.
  6. Add eggs one at a time, beating well after each addition.
  7. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition.
  8. Fold in chocolate chips. Transfer batter to pan. Smooth top.
  9. Bake cake until tester inserted into centre comes out clean. Baking time: about 1 hour 35 minutes.
  10. Let cool for 15 minutes. Run a knife between the pan’s sides and the cake. Turn the cake out onto a rack.
  11. Let the cake cool further. Then wrap in foil and let stand at room temperature for at least 1 day.
  12. Cut the pound cake into thick ¾-inch slices.
  13. Spoon sweetened strawberries on top and add a scoop of ice cream alongside it.
  14. Drizzle with bittersweet chocolate sauce and serve.