With the Chicago Food Blogger Bake sale taking place this weekend, we’ve had sweets on the mind lately. To whet your appetites for some of the delicious cookies, brownies, granola and scones that Chicago food bloggers are baking and selling, I thought I’d take you on a little tour of some of the delicious treats that have been baked for Chicago bake sales past.
If for some reason you can’t make the bake sale this weekend, we’ve even shared a recipe to keep you in sweets…that is, until next year.
Mint Chocolate Brownies from Foodie Reflections:
Deep Chocolate Brownies with Chevre Swirl from The Pink Apron:
Chocolate Meringue Swirls from Chef Druck Musings:
Chocolate Chip Cookie Dough Truffles (originally posted on In Good Taste):
Chocolate Chip Cookie Dough Truffles
Makes about 30 truffles, depending on how large you roll them
What You Need:
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).