chocolate chip | Rosie's Riveting Recipes

Chocolate Chip Cupcake Brownies

Sometimes good things happen by accident. I had some over ripe bananas and decided to try something new. So, I downloaded a recipe for Chocolate Banana Muffins.

It seemed easy enough. I went to the kitchen, mixed the dry ingredients together, and set aside. My next step was mix the sugar, oil and eggs. Okay, got that done. Now I need to mash the bananas, and…there’s a problem. The bananas are gone! As in vanished into thin air. I knew I hadn’t thrown them away. However, my cleaning lady had been here earlier today, and she must have thrown them out.

So, what to do now? I skipped the bananas and put the muffins in the oven. What came out was extraordinary. The tasted just like brownies. In a cupcake cup. I call them, “cupcake brownies.” Rosie would have been so proud.

Inspired by a recipe at allrecipes.com.

Chocolate chip Cupcake Brownies

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup cooking oil
1/4 cup milk
1 egg
1 teaspoon vanilla*
1/4 cup chocolate chips (regular or mini)

Preheat oven to 350F and line muffin tin with paper cupcake liners. Combine flour, cocoa, baking powder, baking soda, and salt into a large mixing bowl. Set aside.

Mix sugar, oil, milk, egg and vanilla together in a separate bowl until well blended. Add flour mixture and stir until moist. Fold in chocolate chips. Fill muffin cups about 3/4 full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Makes approximately 1 dozen muffins.

*Almond extract can also be used.

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. Rosie’s Riveting Recipes gives a glimpse into life on the WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World War II ration recipes.

Rosie’s Riveting Recipes is available on Amazon, Barnesandnoble.com, and with other online booksellers.

Chocolate Chip Oatmeal Cookies

Sometimes you want a chocolate chip cookie. Other times you want an oatmeal cookie. Why not have both at the same time? While this delicious recipe isn’t included in the Rosie’s Riveting Recipes historic cookbook, it’s nonetheless easy to prepare, and delicious.

By the way, I use almond extract instead of vanilla, and it really gives the cookies some extra zing.

Gayle Martin

Chocolate Chip Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract*
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick oats
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips

Preheat oven to 350F.

Cream together butter, brown sugar and white sugar in a large mixing bowl until smooth. Beat in eggs. Add vanilla and stir. Combine flour, baking soda and salt in a separate bowl and blend into butter mixture a little at a time. Mix in the quick oats and fold in the walnuts, (if desired), and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets covered with parchment paper. Bake for approximately 12 minutes. Allow cookies to cool for about 3 minutes before transferring to a cooling rack.

*Almond extract may also be used.

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

Chocolate Chocolate Chip Cookies

Chocolate may have been rationed in Rosie of Rosie’s Riveting Recipes day, but fortunately for us, those days are long gone. There really is no such thing as too much chocolate. Certainly not when you’re a chocolate lover like me. During the holidays what better way to celebrate than to add a few touches to a classic recipe and go for the chocolate. This recipe is my own creation, inspired by the classic Nestle Toll House recipe.

Gayle Martin

CHOCOLATE CHOCOLATE CHIP COOKIES

• 2 sticks butter or margarine, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup cocoa
• 2 tablespoons coffee (if desired)
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 large (12 oz) package of chocolate chips

Preheat oven to 350F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes.

Note: If the batter should become too dry and crumbly after adding flour simply add small increments of coffee or water, (one tablespoon or smaller), until moistened.

For a little more zing, use pumpkin spice flavored chips, if available, or add a teaspoon of cinnamon or pumpkin pie spice.

The Rosie’s Riveting Recipes historic cookbook is available on Amazon and Barnesandnoble.com.

Orange Chocolate Chip Cookies

I love finding new recipes. I also love baking. So, whenever I find a recipe I like I’ll add my own touches to make it my own. The following is one such recipe. I made a few changes and tested it on a few musician friends. Musicians are great guinea pigs. They’ll try anything, and they’ll give you honest feedback. This recipe is musician tested and musician approved.

ORANGE CHOCOLATE CHIP COOKIES

1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tablespoon orange zest*
1 teaspoon orange juice
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (semi-sweet or white chocolate)
1 cup chopped walnuts (optional)

Preheat oven to 350F. Grate one medium to large orange into a small bowl and squeeze its juice into a separate small bowl. Set both bowls aside. Stir flour, baking soda and salt into a medium sized bowl and set aside. Cream softened butter, sugar and brown sugar together in a large bowl until fluffy. Beat in eggs and add orange zest and orange juice. Mix until well blended. Stir in dry ingredients in small increments until well blended. If dough is too stiff add small amounts of water until desired consistency. Add chips and walnuts, if desired. Drop tablespoons of dough onto ungreased baking sheets and bake 10 to 12 minutes.

*Orange zest is another name for grated orange peel.

By the way, Rosie’s Riveting Recipes includes many delicious historic cookie recipes. It’s available on Amazon and Barnesandnoble.com.

Orange Chocolate Chip Loaf

We have an abundant supply of citrus in southern Arizona. So, what do you do when someone gives you a big bag full of fresh oranges? You do what Rosie would have done. Use them to create something wonderful. This recipe is easy to prepare and delicious. I had a dear friend who absolutely adored it.

Gayle Martin

ORANGE CHOCOLATE CHIP LOAF

1/2 cup butter (softened)
1 cup sugar
2 eggs
1 tablespoon orange zest *
1/2 cup orange just
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips

OPTIONAL GLAZE

1/2 cup orange juice
1/4 cup sugar

Preheat oven to 350F. Mix flour, baking powder and salt in a medium-size mixing bowl. Set aside.

Cream butter and sugar together in a large mixing bowl. Beat in eggs, one at a time. Add orange zest and orange juice. Mix until well blended. Add flour mixture, a little at time. Fold in chocolate chips. Pour into a greased 9 x 5 x 3 loaf pan. Bake for one hour.

If desired, make glaze by stirring sugar and orange juice together in a saucepan and cook over medium heat until the sugar is completely dissolved. Pour over loaf. Let stand for 10 minutes before removing from the pan.

Orange zest is a term for grated orange peel.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.