So I lied when I said there’d be enough time in clerkship to post recipes constantly. I realize it’s been 3 months since I last posted. Oopsy daisy…
Good thing it hasn’t been 3 months since I last baked! Oh no, that would be a catastrophe. Unfortunately there just isn’t enough hours in the day to bake, study, wake up at 4:30AM for surgery, AND take pictures of said baking.
But it’s New Years Eve. Time to make resolutions. I will be better at posting, promise! At least one update per rotation haha. Life just passes by too fast these days. The last post I made, I was still riding high on my Pediatrics rotation, the land of happiness. Since then, I’ve already passed through surgery AND a gastroenterology elective. I have to say, it’s been a long tiring road that’s not going to end anytime soon…but it’s also been a blast. I wouldn’t trade clerkship for the world. There are times when I realize just how much I love medicine. I love learning about diseases, and diagnosing people, and helping people. So corny, but so true.
I guess I digress, this post should be about New Years Eve food. YUM! So here’s a little something to ring in 2010: Chocolate Chip Cookie Dough Cupcakes and Ginger Oat cookies!
I think if I make these again, I’ll try different combinations of cookie dough and batter. And put less cookie dough. But they’re good as is! The little tiny chocolate chip cookies on the top are the same as the dough inside.
For Chocolate Cupcake: (Adapted from Martha Stewart)
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder
1-1/2 cups sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water
Preheat oven to 350F. Prepare cupcake pan with liners. Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.
Fill cupcake liners about 1/2 full.
Chocolate Chip Cookie Dough: The Chewy (adapted from Alton Brown)
• 2 sticks unsalted butter
• 2 1/4 cups bread flour (I just used AP flour)
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough.
Roll the dough into small balls and put into the middle of the cupcake batter. BAKE @ 350 degrees for ~15-18 minutes. Take out and let cool.
Frost with your favorite frosting! I used a plain vanilla cream cheese frosting. And then baked those little tiny chocolate chip cookies (about 5 minutes) and put them on top for decorations!
Ginger Oat Cookies
These are my mom’s FAVORITE cookies! She love love loves the ginger taste, so we add TRIPLE the amount of ginger that the original recipe calls for. It adds a nice little punch to these crunchy guys. Crystallized ginger, freshly chopped ginger, and ground ginger. How can you go wrong?
GEORGIE HENDERSON’S GINGER OAT COOKIES
Makes 34 cookies (I got 40 cookies)
3/4 cup (175 mL) white sugar
8 ounces (225 g) margarine (or butter)
1 cup (250 mL) all-purpose flour
2-1/2 cups (625 mL) quick oats
Pinch of salt
2 tablespoons (30 mL) hot water
1 tablespoon (15 mL) golden syrup
1/2 teaspoon (2 mL) baking soda
2 heaping teaspoons (10 mL) ground ginger (I used a tablespoon of ground ginger, a 2 tablespoons of chopped fresh ginger, and 3 little discs of crystallized ginger – didn’t really measure that accurately! just toss it in!)
Preheat oven to 350 F (180 C).
In a large bowl, cream sugar and margarine until light. Add flour, oats and salt.
In a small bowl, mix water, syrup and soda. Stir into biscuit mixture along with the ginger.
Roll teaspoons of the dough into small balls and place on a parchment-lined cookie sheet. Flatten with a fork a couple times so they are flat. Bake 15 to 20 minutes. Cool on rack.
Enjoy! Hope everyone has a wonderful 2010. I’ve had a great 2009 filled with new learning experiences. There’s been plenty of shame-based and hands-on learning, new adventures had in Mexico, China, Spain, Portugal, France, and Las Vegas, old drama, new discoveries…and wonderful friends the whole way along. I love you all. ❤