Chocolate Chip Cookies to go: Recipes from the Coffee Shop

• 2014

1. American classics
2. chocolate chip cookies
3. Apple cheesecake
4. Magnolia Bakery's Banana Cake
5. Fudge brownies with salt flakes
6. Chocolate Raspberry Cupcakes

American classics

We invite you - in our coffee shop. And you are spoiled for choice: cookies or cupcakes? American recipes as far as the eye can see.

You can not decide between all the sweet delights? You do not have to. Now bake yourself! The recipe collection "Roy Fares United States of Cakes" (Christian Verlag, ISBN 978-3-86244-674-2) combines the American classics from chocolate chip cookies to snickerdoodles.

What makes American classics? Chocolate, a lot of melted chocolate. Our favorite: Chocolate Chip Cookies - sticky and crispy at the same time. Are you looking for something special? Magnolia Bakery's Banana Cake looks visually powerful.

Make yourself at home or bake some chocolate chip cookies to go. With the recipes from "United States of Cakes" you turn your kitchen into a coffee shop cuisine.

chocolate chip cookies

These crunchy biscuits with a wonderfully nutty flavor are probably the most American biscuits you can bake. And once you have eaten one, it will easily be two or three ...

Ingredients (30 biscuits)

130 g whole hazelnuts, 200 g dark chocolate or chocolate drops, 230 g room warm butter, 170 g sugar, 120 g brown sugar, 330 g flour, 1 1/2 teaspoon soda, 1 teaspoon vanilla sugar, 1/2 teaspoon salt, 1 egg

preparation

Preheat the oven to 190 ° C. Put the hazelnuts in a dish and roast in the oven for about 8 minutes. Allow to cool, wrap in a kitchen towel and rub the dish.

Coarsely chop the hazelnuts and the chocolate (the chocolate drops do not need to be chopped). Beat butter, sugar and brown sugar until foamy. Mix the dry ingredients in another bowl. Add the egg to the butter mixture, add the dry ingredients and mix everything into a dough. Fold in the chopped nuts and the chocolate.

Divide the dough into 30 pieces and roll each into a ball. Do not lay them too tightly on two baking sheets covered with baking paper. Press the balls slightly flat. Bake in the middle of the oven for about 10 minutes or until the cookies have got some color. Allow the cookies to cool slightly, then place on a grill and allow to cool completely. Store dry.

Apple cheesecake

A creamy cheesecake with crunchy crumbles and a delicious taste of apples, cinnamon and vanilla. "Amazing, " as the Americans would say.

Ingredients (12 pieces)

For the soil: 110 g room-warm butter, 45 g sugar, 160 g flour

For the crumble: 50 g sugar, 90 g flour, 20 g oatmeal, 60 g room warm butter, 1 teaspoon ground cardamom

For the cheesecake filling: 1 tbsp sugar, 1 1/2 tsp ground cinnamon, 1 pinch of grated nutmeg, 2 large apples, 600 g cream cheese, 180 g sugar, 1 tsp vanilla sugar, 2 tbsp flour, 50 ml whipped cream, 3 eggs

For the caramel sauce: about 400 g of caramelized condensed milk

preparation

ground

Preheat the oven to 180 ° C. Mix all ingredients in a bowl or food processor and process to a crumbly dough. Spread the dough evenly on the bottom of a springform pan (diameter 22 cm) and lightly flatten with the back of a tablespoon. Bake in the middle of the oven for 12 minutes. Allow to cool completely.

crumble mixture

All ingredients in a bowl to a crumble dough compress.

Cheesecake filling

Preheat the oven to 160 ° C. Mix 1 tbsp sugar with cinnamon and nutmeg in a bowl. Cut the peeled and pitted apples into pieces and add. Mix everything well.

Beat the cream cheese and the 180 g sugar with vanilla sugar and flour to an airy mass. Add the cream. One egg at a time with a dough scraper.

Slightly grease the edges of the baking pan and place the filling on the baked bottom. Spread the pieces of apple on top and sprinkle over the cake. Bake in the middle of the oven for about 45 minutes or until the sprinkles have got some color. Turn off the oven, open the oven door slightly and leave the cheesecake in the after-heat for another 20 minutes. Remove and allow to cool completely. Leave the cheesecake in the fridge for at least 6 hours, preferably overnight. Before opening the springform pan, remove the cake from the edge with a thin knife, rinsing the knife several times with warm water. Serve with the caramelized condensed milk, a finished caramel sauce from the tin

Magnolia Bakery's Banana Cake

Inspired by my visit to Magnolia Bakery, I made this cake with bananas and butterscotch. The bananas make the pie very juicy and the butterscotch cream is just fantastic.

Ingredients (12-14 pieces)

For the cake bottoms: 4 bananas, 2 teaspoons lemon juice and 1/2 cup untreated lemon peel, 460 g flour, 2 teaspoons soda, 1 tbsp vanilla sugar, 300 ml room warm milk, 1 1/2 tsp white wine vinegar, 180 g room warm butter, 470 g Sugar, 3 room-warm eggs

For the butterscotch cream: 750 g warm room, 4 egg whites, 100 ml water, 300 g sugar, 800 g caramelized condensed milk

preparation

flan

Preheat the oven to 140 ° C. Lubricate the edges of three baking pans (diameter 21-22 cm) and flour, cover the bottom with baking paper. Crush the bananas and mix with lemon juice and lemon peel. Sift flour, baking soda, and vanilla sugar into a bowl. Mix milk and vinegar in a bowl. Stir frothy butter and sugar in another bowl and add one egg after the other into the butter mixture. Slowly fold in the dry ingredients together with the milk. Add the bananas and mix well.

Distribute the dough evenly in the molds and bake for about 40 minutes. Do the tasting with a wooden stick. Allow the trays to cool and, if necessary, smooth the top with a sharp knife.

Butterscotch Cream

Beat the butter in a bowl until frothy. Beat the egg whites in another bowl to a firm lather. Boil water and sugar to 120 ° C and add in a thin stream to the egg white mass while beating at the highest level with a hand mixer. Continue beating medium until the meringue has cooled. Gradually add the butter. Pour the caramelised condensed milk into the mixture and mix everything to a smooth cream. Spread the cake with the butterscotch cream and put together. Spread the whole cake with the rest of the cream and sprinkle with any pattern. I used a star grommet for that

Fudge brownies with salt flakes

These classic brownies attract with chocolate truffle glaze on which some salt flakes intensify the taste. They can be prepared well and kept airtight in the refrigerator.

Ingredients (16 pieces)

For the brownies: 150 g butter, 250 g sugar, 70 g cocoa powder, 1/2 tsp salt, 1 tsp vanilla sugar, 2 eggs, 60 g flour

For the truffle glaze: 150 g dark chocolate, 150 ml whipped cream, salt flakes for sprinkling

preparation

truffle glaze

Chop the chocolate and place in a bowl. Boil the cream, pour over the chocolate and let stand for a few minutes until the chocolate has melted. Mix everything to a smooth mass, cover with cling film and leave at room temperature.

Brownies

Preheat the oven to 160 ° C. Grease the sides of a baking tin (20 × 20 cm) and cover the bottom with baking paper.

Melt the butter at low temperature in a saucepan. Add sugar, cocoa powder, salt and vanilla sugar and stir. (The whole thing may look a bit grainy at first, but with the flour, the dough will then be nicely smooth.) Carefully stir one egg after the other. Finally, stir in the flour and mix everything into a smooth dough. Put the dough in the dish and bake in the middle of the oven for about 20 minutes. Allow to cool completely.

Take the cake out of the mold and remove the baking paper. Turn the cake over and pass the truffle icing on top. If the glaze is too liquid, just put it in the fridge for a while, until it has become a little firmer. Then sprinkle over the salt flakes and place in the fridge for 40-50 minutes until the glaze is firm. Cut the cake into pieces and serve it at room temperature.

Chocolate Raspberry Cupcakes

Your guests will be amazed. Juicy and chocolaty with a lovely breezy meringue buttercream. Eye candy and palate pleasure at the same time.

Ingredients (15 cupcakes)

For the muffins: 120 g flour, 190 g sugar, 1/2 teaspoon baking powder, 1 teaspoon soda, 1/2 teaspoon salt, 1 teaspoon vanilla sugar, 60 g cocoa powder, 1 egg, 130 ml vegetable fat, 225 ml hot water

For the meringue butter cream: 200 g raspberries, 4 egg whites, 255 g sugar, 1 1/2 tablespoon vanilla sugar, possibly red food coloring, 350 g room-warm butter

For the chocolate sauce: 100 g dark chocolate, 100 ml whipped cream

Also: fresh raspberries for decoration

preparation

Little muffins

Preheat the oven to 170 ° C. Sift the dry ingredients into a bowl. Lightly whisk the egg and oil in a second bowl. Fold in the dry ingredients with a dough scraper. Slowly add the water and mix everything to a smooth dough. Place paper cases in a muffin tray or 2 paper pieces in each other on a baking tray. Fill the molds ¾ with dough and bake in the middle of the oven for 17-18 minutes. Do the tasting with a wooden stick. Allow the finished cakes to cool completely.

Meringue Buttercream

Crush the raspberries in a blender and pass through a sieve. Whisk the egg whites and sugar by hand in a bain-marie until the sugar has dissolved. Remove from heat and stir with a hand mixer until the mixture is stiff and chilled. Add vanilla sugar and possibly the food coloring. Gradually add the butter and mix everything to a smooth cream. Stir in the raspberry puree slowly.

chocolate sauce

Chop the chocolate and place in a bowl. Bring the cream to a boil, pour over the chocolate and let stand for a few minutes, then stir into a sauce. Let cool down

Generously spray the meringue butter cream on the cupcakes. Decorate with chocolate sauce and fresh raspberries