Valentine's Baking

lola808

I want to bake DH some cookies or brownies for V-day.  I'm not much of a baker, so I'm looking for a fairly simple recipe.  He'd love anything chocolaty.  Suggestions?

mrspresley

these. they are seriously soooo easy and if you don't have a mini muffin pan you can use a regular muffin pan like i did

 

Eclaire71

Yummy!  I missed all your recipes Jaime, reason #2 to come back!

lisakeiko

If you want to go the super easy route and use a mix, I love Sprinkles' red velvet cake mix at Williams Sonoma and Ghiradelli's for brownies.

lola808

mrspresley:

these. they are seriously soooo easy and if you don't have a mini muffin pan you can use a regular muffin pan like i did

Yum.  And I have most of those ingredients already.  DH would love these... we'll def have to do a double batch.  The glaze sounds so easy, yet it makes it look hard!  

mrspresley

ooooh i forgot about these too - caramel brownies

myday1708

Don't they sell cookie dough at the store? Or brownie mix where all you have to do is add water? Hahahahaha. That is the extent of MY cooking skills! 

mrsdarling

I made these PB-Oatmeal-Choc.Chip cookies for Super Bowl and everyone completely freaked out.  They are AMAZING!

1/2 cup butter-flavored Crisco
3/4 cup brown sugar
3/4 cup white sugar
3/4 cup peanut butter
1 egg
2 tsp. vanilla extract
1/2 cup all-purpose flour
1/2 cup rolled oats, ground in a blender
1 tsp. baking soda
1 tsp. kosher salt
1 cup whole rolled oats
1 cup chocolate chips (I used milk chocolate)


FOR THE DOUGH:
In a large bowl, whip the Crisco with 3 tsp. of water to loosen it up. Add sugars and peanut butter, and mix until smooth. Then beat in the egg and vanilla.

In a separate bowl, combine ground oats, flour, baking soda and salt. Slowly add them to the peanut butter mixture. When that's done, mix in the whole oats and chocolate chips.

Refrigerate the dough to help it set, at least 30 minutes.

TO BAKE:
Preheat the oven to 375. Drop dough in spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes until edges turn golden brown. Remove from oven and cool on a wire rack. Keep the dough in the fridge while they cookies are baking, and be sure to let the cookie sheet cool to room temp. between batches.

inamra

I make this one chocolate souffle (but it's more fudgy like a brownie rather than fluffy like a souffle) that MH absolutely loves. I got the recipe from Nobu's cookbook (and I found out that it's the same chocolate souffle recipe that Roy uses for his famous chocolate souffle). I use this pan when I make these because you can just pop them right out easily after baking and the souffles look pretty when you serve it.

- 6 Tbsp butter (I used applesauce instead b/c it's healthier and the souffle tastes the same)
- 8oz semisweet chocolate chips
- 2 Tbsp sugar
- 1 3/4 Tbsp cornstarch
- 2 whole eggs
- 2 egg yolks

Melt chocolate together with the butter in a double boiler. In a large bowl, combine sugar and cornstarch. In a smaller separate bowl, combine the eggs with the egg yolks. Add the chocolate mixture to the large bowl of sugar and cornstarch and mix thoroughly. Then add the eggs and whisk until just smooth. Refrigerate overnight (or I just leave it in the freezer for 45 min if I don't have time to make it the night before). When the batter is thoroughly cold, preheat the oven to 400 degrees F. Spray molds with cooking oil and scoop batter into molds until molds are about 2/3 full. Bake on top rack of oven for 20 min. Serve immediately with vanilla bean ice cream.