Chocolate Chip Cookies made from Leftover Chocolate Frosting

I had a lot of leftover chocolate frosting from making the Minecraft Birthday Cake and a Giant Kinder Bueno Cupcake so I got to thinking what I could do with it. I didn't feel like making more cupcakes and I remembered making cookies from leftover lemon frosting previously. I decided to do the same and make chocolate chip cookies! I had to make up the recipe proportions but essentially you add a similar but lesser amount of flour to your icing (otherwise the cookie will  be too doughy), an egg and some chocolate chips and voila - delicious homemade chocolate chip cookies. These cookies were really crispy and packed full of chocolate flavour (the icing had melted chocolate in it). It was difficult to stop at just one and everyone who tried it really enjoyed it. 

I'm sending this to The Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... which has the theme of 'fun' this month. Chocolate chip cookies are definitely fun anytime of the day and for any age!

I'm also sending this to No Waste Food Challenge hosted by Jibber JabberUK and Elizabeth from Elizabeth's Kitchen Diary.

 leftover chocolate frosting (this is only 1/2 of it!), an egg, flour and chocolate chips 

 adding chocolate chips 

 ready to bake 

 delicious!

An original recipe by bakingaddict

636g leftover chocolate frosting

500g plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

200g chocolate chips

• Preheat the oven to 180C.
• If your frosting has been in the fridge like mine then place it in the microwave for 10 seconds just to soften it.
• Place into an electric mixer and beat for a few minutes until smooth.
• Add in egg then flour, baking powder and bicarbonate of soda.
• Finally stir in the chocolate chips.
• Place small ice cream scoops of dough spaced apart on a baking tray and bake for approximately 8-10 minutes or until its brown around the edges.
• Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

Tiffin or refrigerator cake

I've been baking mostly healthy treats this month but I did promise a few naughty treats as well. This is so easy to make but oh so naughty. It's a refrigerator cake or tiffin and it's a really simple no bake recipe which you can easily prepare in advance. I used digestive biscuits, rich tea biscuits, marhsmallows and mixed fruit and nut. I gave these away as gifts and they were very well received.

I'm entering this to Dead Easy Desserts hosted by Sarah from Maison Cupcake as these take less than 30 minutes to make excluding chilling time.

150g milk chocolate
150g dark chocolate
100g butter
150g golden syrup
100g mixed fruit and nut
140g digestive biscuits, lightly crushed
140g rich tea biscuits, lightly crushed
100g mini marshmallows
50g raisins or dried cranberries

*note you can use any combination of fillings that you like - fruits, nuts, seeds, biscuits, honeycomb. Just ensure there is enough chocolate mixture to cover the filling

• Melt the chocolate, butter and golden syrup in a bowl over a pan of simmering water. 
• Remove from the heat and stir in the other ingredients.
• Pour into a square tin and level with a palette knife.
• Allow to set in the fridge for a few hours or preferably overnight.
• Cut into squares and enjoy. 

Xmas Vanilla Cookies/Biscuits

It's the start of festive baking here on The More Than Occasional Baker. I have quite a few projects lined up but I'm not sure if I'll have time to make all of them as there's also lots of Christmas parties to attend! This is a really simple recipe and the wow factor comes from the cookie mould. I got this Xmas cookie pan as a gift from a friend who had been to New York for Xmas 2011. It's now 2013 and I finally get a chance to use it!! I received it after Xmas in 2011 so it was too late and in 2012, this pan was packed safely in storage.

I used the recipe on the back of the pan but reduced the sugar amount and added in some vanilla bean paste for extra vanilla flavour. I kept the decorations simple as I didn't have time to make different colours of royal icing and to wait for the icing to set. You can of course spend hours decorating these but I think they look quite pretty with a little writing icing detail. The taste was a cross between a cookie and a cake and had a definite vanilla flavour. It was well received at work and I'm sure I'll be using this pan every year now.

I'm entering this to AlphaBakes which I am hosting this month and co host with Caroline from Caroline Makes. The letter this month is X for Xmas Cookies.

And to Tea Time Treats hosted by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme this month is Festive Food Gifts and I think these would make a great festive gift especially when it's decorated and packaged nicely.

I'm also sending these to the Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... The theme this month is Quick and Easy which these are as there's no need to chill the dough, roll out and cut shapes. Just make the dough and press into the pan. They can be left undecorated or with a very simple icing like I've done here which only takes minutes.

And to Calendar Cakes hosted by Rachel from Dolly Bakes and co-hosted by Laura from Laura loves Cakes. The theme this month is Jingle Bell Rock.

And to Treat Petite hosted by Stuart from Cakeyboi and co-hosted by Kat from the Baking Explorer. The theme this month is Happy Holidays. 

And to Four Seasons Food hosted by Anneli from Delicieux and Louisa from Eat your Veg. The theme this month is Party Food and these little treats would be perfect for any party.

And to Let's Cook Christmas Party Food hosted by Nayna from Simply Food.

Also to The Secret Recipe Club Holiday Treats Party

 Gift from a friend 

 Fill with cookie dough about 2/3 full 

Recipe adapted slightly from Wilton
Makes about 3 dozen cookies

226g butter
226g caster sugar ( original recipe asked for 335g. 226g was still on the sweet side so would recommen 180-200g if you don't like sweet cookies)
1 egg
1.5 teaspoon vanilla extract
1/2 teaspoon vanilla bean paste
343g plain flour (2 3/4 cup)

• Preheat oven to 175C
• Spray cookie pan with cake release spray.
• Beat butter and sugar until pale and fluffy.
• Add in the egg and vanilla extract and paste.
• Mix well then add in flour. 
• Press dough into the cookie pan, filling them 2/3 full - the cookies will expand and you'll get really large overflowing ones if you fill it up to the top.
• Bake for 8 - 9 minutes or until lightly browned around the edges
• Allow to cool in the pan for 5 minutes before turning out to a wire rack to cool completely. 
• Decorate as desired. 

Almond, chocolate chip and berry mix oat cookies

I created this recipe specially to enter into multiple blog challenges this month. It's based on a recipe that I previously devised and I have to say that this combination was particularly tasty. Everyone at work loved it! The cookies were crumbly and buttery with an almost melt in your mouth quality. I love the mix of dried berries & cherries and chocolate chips and the crunch from the almonds. 

I'm sending this to AlphaBakes which is hosted by Caroline from Caroline Makes and co-hosted by myself on alternate months. The letter this month is O for Oats.

 

This month's We Should Cocoa Challenge is guest hosted by Rebecca from BakeNQuilt. She chose the theme 'cookies' which I was really pleased about as cookies are my favourite treat. The challenge is created by Choclette from Chocolate Log Blog.  

November's Tea Time Treats hosted by Karen from Lavender and Lovage and co hosted by Kate from What Kate Baked has the theme of 'Dried Fruit'. These dried berries & cherries will fit in nicely. It's Tea Time Treats 2nd birthday so I hope they will enjoy this. On a separate note, Kate will be standing down from co-hosting the challenge at the end of the year so if you are interested in co-hosting this lovely challenge with Karen, do let her know. 

The One Ingredient Challenge hosted by Nazima from Franglais Kitchen and co hosted by Laura from How to Cook Good Food has the theme of 'Fruits of the Vine'. I'm hoping that my dried berries & cherries will count! 

Finally, I'm entering it to a new blogging challenge called the Biscuit Barrel hosted by Laura from I'd Rather Bake Than... The theme this months is 'Festive and Party'  and I think these would be great at any party. 

 adding the almonds, chocolate chips and mixed dried berries & cherries 

An original recipe by bakingaddict

220g butter
150g brown sugar
75g caster sugar
2 eggs
150g self raising flour
270g oats
100g dark chocolate chips
140g dried berries & cherries
100g almonds

• Preheat the oven to 170C. Line 2 baking trays with parchment paper.
• Cream the butter and sugar until lights and fluffy.
• Add in the eggs, one at a time, mixing well after each addition. 
• In a separate bowl, sift the flour and add the oats and mix well.
• Add this to the creamed butter mixture.
• Finally stir in the chocolate chips, almonds and dried fruit.
• Use a small ice cream scoop to scoop out cookie dough spaced apart on a lined baking tray.
• Bake for approximately 10 - 12 minutes until golden brown. 
• Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely. 

Crystallised Ginger Biscuits

It feels like I've not baked for a long time so it was really good to get back into the kitchen and bake something. Last month was hectic and I do apologise for the lack of posts here and will try to post more frequently this month. As I'm hosting AlphaBakes this month, I thought I'd better get stuck in and make something before the end of the month. The letter this month is G which immediately made me think of ginger which I actually hate. However, almost everyone I know loves ginger so I knew there would not be a lack of taste testers for the recipe. 

I chose a recipe from Jo Wheatley's A Passion for Baking. She quizzed her team of biscuit tasters to find out which flavour they preferred and the response was ginger. I didn't know this but Jo doesn't like ginger either! I have to say I did taste one and it really was very good although it was very gingery! The biscuits are crunchy on the outside with a strong taste of crystallised ginger. I loved the chocolate bit on top! 

As mentioned I'm entering this to AlphaBakes which I co-host with Caroline from Caroline Makes. The letter this month is G for ginger. 

I'm also entering them to Feel Good Food hosted by Victoria at A Kick at The Pantry Door as the ingredient this month is ginger.

 lots of sugar and spice!

 crystallised ginger 

 the chocolate square did not melt into the cookie as I thought but remained whole and utterly delicious when you bite into it. 

Recipe reproduced with permission from the author Jo Wheatley. Taken from her book A Passion for Baking page 186

Makes 18-20

90g unsalted butter

110g demerara sugar

40g light muscovado sugar

250g plain flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon flavourless oil (sunflower or groundnut) * 

75g crystallised ginger, chopped

10 squares of dark or white chocolate

* I found my dough to be quite crumbly so I added an egg which worked well. Jo says that there was a typo in the book and the quantity of oil should be increased - I'll update once I know the correct amount. 

• Preheat the oven to 180C. 
• Cream the butter with the sugars until lights and fluffy.
• Sift the flour, ground ginger and cinnamon into the bowl and mix again. 
• Add oil and ginger and process until combined.
• Add an egg or more oil until you get a smooth dough.
• Scoop a small mound of dough into your hand and roll into a ball.
• Place on a lined baking tray and flatten slightly with the palm of your hand. 
• Repeat with the remaining dough.
• Cut each chocolate square in half and push one piece into the top of each biscuit. 
• Bake for 15-17 minutes until golden brown and firm.
• Cool on the baking trays. 

Rosemary and walnut biscuits

This is a really simple recipe with great results. When I was brainstorming ideas for AlphaBakes 'R', I thought of raspberries, rhubarb and rosemary. I've already baked something with the first 2 ingredients so I started looking for recipes with rosemary. I had previously bookmarked a rosemary and parmesan biscuit but came across this on BBC Good Food and decided to give it a go. I'm so glad I did as it turned out beautifully. The rosemary was really fragrant although a lot of people could not guess what it was initially. The taste is subtle but definitely present and complemented the walnuts. This is a lovely, buttery shortbread with the distinct aroma and flavour of rosemary and crunch of walnuts. 

As mentioned, I am entering this to AlphaBakes which I am hosting this month. This challenge is co-hosted by Caroline from Caroline Makes. The letter for June 2013 is 'R' for rosemary. 

I very rarely get a chance to join in Herbs on Saturday hosted by Karen from Lavender and Lovage as I don't often bake with herbs so I'm really excited to participate this month. 

 rosemary & walnuts 

 cookie dough

knead in the chopped nuts 

 shape into a log and refrigerate

 slice and bake 

 delicious! 

Recipe from BBC Good Food 

325g plain flour
200g salted butter
125g caster sugar
2 egg yolks
2 tsp rosemary, finely chopped
60g walnuts, chopped

• Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. 
• Add the sugar, egg yolks and rosemary and whizz to a dough. 
• Tip onto a lightly floured work surface and knead in the walnuts. 
• Shape into a log about 5cm across. 
• Wrap in plastic and chill for an hour.
• Heat the oven to 180C/fan 160/gas 4. 
• Slice the dough into biscuits and arrange on a buttered baking sheet. 
• Bake for 20 minutes then cool.