Cinnamon Braided Brioche Bread

Are you tired of bread yet? I hope not. This is (maybe) the best bread I made with the brioche dough. We all loved it so much that I made it twice within a week. If you already have the dough ready, this is a super easy recipe. It’s a bit tricky to explain the braids, so look at the pictures, or also go back to my challah post where I did the same style of braids.

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Tips-y Tuesdays: Non-dairy Ice Cream

Nothing too crazy here today. Just ice cream without cream. Now, this isn’t ice cream that will completely fool you into thinking it is normal ice cream. And I would still like to try other options in the future with coconut milk, but this was a great first attempt. The Fudgelet and Chiplet were both big fans.

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Vanilla Butter Cake with Vegan Vanilla/Cream Cheese Frosting and Salted Caramel Filling

Were you worried we still lacked an oven? It ended up only being about a week, which is nothing in the long run. I was so relieved to get it fixed. The guy left, I picked up the Fudgelet from school, then came home and made this cake spur of the moment.

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Classic Chocolate Cake with Caramel and Fudge (Chocolate Millionaire’s Cake)

I started to make this cake just as chocolate with chocolate, but then the recipe mentioned caramel and chocolate drizzle. It was 8 am and I had already been up for hours but decided to go for it. I’m glad I did! It ended up a lot like this cake I had made for my birthday awhile ago. But, it was basically the easier and better version. I had no issues with the caramel’s consistency for using it inside the cake. I didn’t quite follow the full recipe, but it was still good as is.

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Chick Cookies (Lemon Crinkle Cookies)

Many months ago, the Fudgelet spotted this recipe when reading through a cookbook. He wanted to make it when it was Easter time, so I saved it and pulled it out again just a few days before the holiday. He was very excited and happy that I had remembered, and I was very excited and happy that he helped me make them! Not so long ago he couldn’t roll a ball of dough, but he started doing it some with Play-Doh so I knew he could do these.

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Copycat Tate’s Chocolate Chip Cookies (from Stella Parks)

Another chocolate chip cookie recipe? Yes. I have never tried the Tate’s cookies even though I have seen them at stores because it didn’t sound like something I would like. Crispy cookies when I could have soft and chewy? No thanks. But then Stella described the difference between crispy and crunchy cookies, and that brought me on-board to try this recipe.

 

There is a cookie back home that reminds me a bit of these, and these were so easy to make. Plus, you can freeze some to bake later (a large batch of 60ish cookies!). Aaaand they stay just as good days later as the day you make them, which doesn’t happen with most cookies. Does it happen with any other cookies, actually?

Directions for Copycat Tate’s Chocolate Chip Cookies

Slightly adapted from Serious Eats

  • 225 g all-purpose flour
  • 225 g light brown sugar
  • 100 g Turbinado sugar
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons baking soda
  • 2 sticks (16 Tablespoons) butter, cold and cut into 1-inch chunks
  • 8 ounces chocolate chips (a mix of milk/semi-sweet/dark but no darker than 70%)
  • 1 egg, cold and beaten
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F. In a food processor, take the Turbinado sugar and grind it up for about a minute to make it more finely ground.

Then add the flour, light brown sugar, salt, and baking soda. Pulse until well-combined.

Add the butter and pulse to form a powdery mix.

Next add the chocolate chips and pulse once or twice to combine. Refrigerate the mixture up to one week in an airtight container or use immediately.

Transfer to a large bowl and add the egg and vanilla.

Stir it as best as you can, but it will still be quite dry. Then, once you can no longer see the wet ingredients and they are absorbed, begin kneading the mixture by hand like a bread or pasta dough.

Scoop the cookies with a Tablespoon-sized scoop. If you want, refrigerate for up to one week or freeze for up to 3 months in a zippered bag, softening to about 68 degrees F before baking. Otherwise, bake on a parchment-lined pan, about 2-3 inches apart.

Bake until thin and golden brown with an even color over the whole cookie, about 15 minutes.

 

Cool the cookies on the baking sheet until room temperature. Transfer the cookies to an airtight container and let them cool for another hour to fully crisp the cookies. At this point, you can keep the cookies for at least 6 weeks in an airtight container.

Directions for Copycat Tate’s Chocolate Chip Cookies (without pictures)

Slightly adapted from Serious Eats

  • 225 g all-purpose flour
  • 225 g light brown sugar
  • 100 g Turbinado sugar
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons baking soda
  • 2 sticks (16 Tablespoons) butter, cold and cut into 1-inch chunks
  • 8 ounces chocolate chips (a mix of milk/semi-sweet/dark but no darker than 70%)
  • 1 egg, cold and beaten
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F. In a food processor, take the Turbinado sugar and grind it up for about a minute to make it more finely ground. Then add the flour, light brown sugar, salt, and baking soda. Pulse until well-combined. Add the butter and pulse to form a powdery mix. Next add the chocolate chips and pulse once or twice to combine. Refrigerate the mixture up to one week in an airtight container or use immediately.

Transfer to a large bowl and add the egg and vanilla. Stir it as best as you can, but it will still be quite dry. Then, once you can no longer see the wet ingredients and they are absorbed, begin kneading the mixture by hand like a bread or pasta dough.

Scoop the cookies with a Tablespoon-sized scoop. If you want, refrigerate for up to one week or freeze for up to 3 months in a zippered bag, softening to about 68 degrees F before baking. Otherwise, bake on a parchment-lined pan, about 2-3 inches apart. Bake until thin and golden brown with an even color over the whole cookie, about 15 minutes.

Cool the cookies on the baking sheet until room temperature. Transfer the cookies to an airtight container and let them cool for another hour to fully crisp the cookies. At this point, you can keep the cookies for at least 6 weeks in an airtight container.

Milk and Cookies Cupcakes

Sometimes I look at recipes and get excited for different reasons. Sometimes I get momentarily excited and then disappointed. Like the time I had bought extra large eggs to use in an Ina Garten recipe and realized I could make one of her cakes…only to see that she used an entire can of Hershey’s syrup in it (I didn’t even know it came in a can?). This recipe was both interesting and exciting from the pictures, but as I started to think of ways I could make it okay for the Chiplet, well. Yeah, I couldn’t. So, look at this as a great recipe that I will likely never make again unless he outgrows his dairy allergy. Oh well. Make it yourself and enjoy it.

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