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Chocolate Chunk Cookies
Maple Walnut Cupcakes
Puffed Wheat Squares
1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks
Preheat the oven to 350 degrees.
Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
Maple Buttercream
Candied walnuts, optional
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.
Puffed Wheat Squares
15 minutes prep
15 minutes cook
8 cups puffed wheat cereal
3 tablespoons unsweetened cocoa powder
1/2 cup corn syrup
1/4 cup packed brown sugar
1/4 cup butter or margarine
Preheat oven at 360.
Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan.
Grease the rim of a medium saucepan to prevent boil-over.
Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan.
Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated.
Using a buttered spatula, press mixture into the prepared pan.
Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.
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