foodie 1


Sunday, September 16, 2012

Brooksters: BAKED Sunday Mornings

So, I'm trying to get back into the swing of things with blogging and I thought this would be a great recipe to do so.  I added the newest BAKED book to my Amazon wishlist as soon as I read about it on BAKED's Facebook page.  I was ordering part of Zach's birthday gift and needed an excuse for the familiar Amazon packaging to arrive at the house, so into my shopping cart went BAKED Elements.  I love it!  It's got the same humor and great stories/explanations behind each recipe and it's organized into their top ten favorite ingredients.  I know the Pumpkin chapter will get a lot of use this fall and the Booze chapter is always a place to look for a delicious treat.  In fact, Zach chose his birthday cake from the Booze chapter.  Cinnamon is a favorite ingredient of mine, and about the only chapter I think we will skip is the Banana chapter (we both despise bananas).  

So when BAKED Sunday Mornings decided to start baking along with this book and Brooksters was the first recipe I was very excited to jump back in with the group and bake-along.  I made one modification to my Brooksters, deciding to make them in a mini loaf pan, since the book cautioned against dark metal pans and both of my cupcake tins are dark metal.  My mini loaf pan is Williams-Sonoma Gold Touch, so I thought that would be a better option.  I was wrong.  The shape was all wrong and by the time the tops of the cookie were fairly dark brown, the insides were still pretty gooey.  I don't mind as much as some people might, since I like things on the gooey-side but it was not ideal.  Oh well, next time we'll give the cupcake pan a try and see how it works out that way.  We did end up almost two dozen balls of cookie dough leftover after making the Brooksters, which we scooped out in 2 Tablespoons balls and froze, so now we can have fresh chocolate chips cookies whenever we want - yum!  

Despite their textural flaws, these tasted amazingly delicious.  The cookie dough was buttery and spot-on, the brownie was decadent and rich.  Combined they are much more than the sum of their parts.  


To get the recipe for Brooksters, and to join along with the group, head on over to BAKED Sunday Mornings!

6 comments:

Susan said...

I made the muffin-size ones at the lowered temperature. I think the lower temperature may help. I thought the brownie part was so good that I'm looking forward to trying the Baked Brownie.

Anne@FromMySweetHeart said...

Your Brookster looks yummy! It sounds like a lot of people had problems with them being baked through. I was just amazed at how much cookie dough was left! Yours turned out great! : )

justbakedbyme said...

Ever since I heard of these Baked Brooksters, I have been wanting to make them. But, I didn't have the special pan they sell at WS. Now I have to try my goldtouch muffin pans instead. I didn't know there was a Baked blog group. I love all my Baked cookbooks! I totally have to join! Thanks!

justbakedbyme said...

Ever since I heard of these Baked Brooksters, I have been wanting to make them. But, I didn't have the special pan they sell at WS. Now I have to try my goldtouch muffin pans instead. I didn't know there was a Baked blog group. I love all my Baked cookbooks! I totally have to join! Thanks!

Candy said...

I love the unique shape of your brooksters! I didn't think about freezing the leftover cookie dough until I had already started baking them...

Sheri said...

Oh, I think you were smart to do a loaf version! I make a similar recipe that's a bar version and I think I prefer those - they bake a little more evenly.

I'm addicted to the W-S goldtouch bakeware. Is that wrong? :)