Tag: chocolate

Chocolate Chip Cookies: Aldis Brand Recipe Review

Advertisements

You can find the recipe here!

Time for another review you’ll see. This time I’m reviewing Aldi’s Chocolate chip cookie recipe. You can find this recipe up above at the link, down below, or on the side of Aldi’s baking soda or chocolate chips bags. As a plus, these did in fact turn out to be chocolate chip cookies. They tasted like chocolate chip cookies and were fully done, as per instruction. However, these cookies did spread a lot and the dough was very thin, and not a dough I would/could roll out by hand. There was a good proportion of chips to dough, and the cookies did have a lot of flavor. These cookies also didn’t have much, if any, structural integrity. You’d have to break the cookie before it would crumble apart, then you’d have to quickly eat it before it fell all over everything. This was the case even once the cookies cooled. It’s a good recipe, and it made delicious cookies, however, I think Betty Crocker’s cookie mixes may still be better. If you try this recipe, be sure to let me know what you think!

What You Will Need
  • 1 cup Softened Butter
  • 1/2 cups White Sugar
  • 1/2 cup Packed Brown Sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups flour
  • 1 1/2 cup Chocolate Chips
  • mixing bowl
  • electric mixer
  • spoon/cookie scoop
  • Baking sheets
  • Non-stick spray
Directions
  1. Heat oven to 375 F
  2. In a mixing bowl using an electric mixer, cream together butter, sugar, brown sugar, baking soda, salt, vanilla, and eggs. Add flour and chips, then mix until combined.
  3. Spray baking sheets, then scoop out dough and place on sheet. Bake for 12-15 minutes, until golden. Let cool 5 minutes before trying to remove from tray.
0

Chocolate Cake Review

Chocolate cake is a classic dessert. This cake recipe makes a soft and flavorful cake that makes your mouth water. The flavor of this cake is delicious. It’s also not overly sweet or bitter. Icing could help this cake taste a bit more like a cake, since it’s almost a cake textured brownie, however you don’t have to add icing to enjoy this cake. If you choose not to add icing, I recommend adding 1/4 cup chocolate chips that I will include in the recipe below. This addition to the recipe adds more variety to the texture and flavor of the cake, that would be needed if you don’t add icing. This is a light cake that doesn’t require tiny pieces. I think this cake is very good and I would recommend this cake. It’s a good cake that is a step above the average store bought or frozen cake.

Original recipe here.

  1. In the bowl of a stand mixer, combine 2 cups sugar, 1 3/4 cup flour, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 3/4 cup unsweetened cocoa powder, 2 tsp vanilla extract, 1/2 cup vegetable oil, 2 eggs, 1 cup milk, and 1 cup boiling water.
  2. Grease a 9 x 13 pan. Heat oven to 350 F.
  3. Add batter to the pan. Add 1/4 cup of semi sweet chocolate chips spread evenly over the batter.
  4. Baked for 35-40 minutes. Let cool before adding frosting, or serving as is.
1

No Bake Cookies

If you are running out of project and you want to do something fun with your child, this is a great treat to make before Easter. It doesn’t take much effort and the only mistake you could make is burning the chocolate powder, so just stir continuously. If you cannot have peanut butter, you can also use almond butter, or cookie butter, or you could just exclude the peanut butter, but your cookies will be a little looser.

  1. In a sauce pan, mix 1/2 cup milk, 3 Tbsp cocoa powder, 2 cups sugar, and 1/2 cup (1/2 stick) of butter. Heat until everything is evenly mixed and hot.
  2. Once hot, remove from heat and mix in 1 tsp vanilla, 3 cups of oatmeal, and 1/2 cup peanut butter. Once mixed, line a cookie sheet with wax paper and dollop out cookies. Let cool for 15 minutes before eating. Makes about 20 cookies.
1

Chocolate Pudding Pie with Shortbread Butter Cookie Crust

I’ve had this tin of cookies since Christmas. I really love these cookies, but we need the counter space back and we’ve stopped eating them, so I decided it would be fun to repurpose them into a pie crust. Some of the cookies we had had coconut flakes in them, and you can still taste them in your crust, so make sure you like the cookies before you make a crust of them. I have a really small food chopper, if you have a bigger one, you can add the butter to the crumbs and mix it quicker by just pulsing a few times. The pie also turned out really well. I followed the directions on the side of the box for the pudding mix, and the mix I used came from Aldis. I also was short by about 1/2 a cup on butter cookies, so I added a little under 1/2 a cup of graham cracker crumbs.

Cookie Crust

  1. In a food processor or blender, crush up your leftover cookies until they have a sandy texture and about 1 1/2 – 2 cups of crumbs.You can supplement with graham crackers or graham cracker crumbs to reach that range if you are short. Also pulse in 2 Tbsp of packed brown sugar.
  2. Turn out crumbs into a 9 inch pie pan. In a side bowl, melt 6 Tbsp of butter. Pour the butter over the crumbs and mix til all of the crumbs have an wet sand consistency. Pack into the edges of the pan in an even layer using your fingers, the back of a spoon, or a rubber spatula.
  3. Refrigerate for at least 30 minutes until fully cooled.

Pudding Filling

  1. Using a box of pudding, combine the pudding powder and 1 3/4 cup of milk in a bowl. Beat with an electric mixer for 1 minute. Once mixed, pour the pudding mixture directly into you crumb crust.
  2. Refrigerate for 1 hour before serving, or freeze for pieces that will come out more intact.
1

Homemade Fudge

I made this fudge as a gift to our families this Christmas and it was a big hit! Josh and I love this fudge. It’s so rich and creamy, and this recipe make lots. This recipe makes 25 squares, and you can easily be satisfied with a half piece. Prepare for lots of stirring, and take a break off the heat when you need to!

  1. Prepare a 9×9 pan by spraying it with non-stick spray and lining the bottom and sides with wax paper.
  2. Place 2 cans of sweetened condensed (28 oz total), and 2 bags of semi-sweet chocolate chips (24 oz total) in a sauce pan.
  3. Place over very low heat and stir constantly until everything is melted and the mixture is smooth and shiny.
  4. Remove from heat. Mix in 1 Tbsp Vanilla extract. Transfer to pan and smooth to an even layer. Let cool for at least 1 hour, then remove and cut into 25 pieces.
1

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started