Double Chocolate Chip Smarties Cookies

I wanted to bake something chocolatey!  I dug around my pantry and found a box of Smarties (candy covered chocolate buttons), random small bars of white and dark chocolate, some chocolate coins and a few Hershey kisses.  I chopped all the chocolate up and ended up with 3/4 cup of mixed chocolate chunks.  The original recipe calls for 2 cups of chocolate chips.  I didn't have enough chocolate chips, so I topped each cookie with a Smartie.  I don't think anyone noticed that I used less than half of the amount of chocolate chips!  

We had a play group last night.  I thought it would be nice to bring an after dinner treat.  Due to my food allergies, I have not tasted this recipe before!  I put all my trust onto my kiddies.  Yes, my "quality control team" consisted of a 3, 5 and 8-year old.  They said they were good and that was enough for me!  

This recipe was quick and easy to make.  The true test was when the kiddies at the play group wanted to have a second cookie right after they inhaled the first one!  I think putting a Smartie onto each cookie really added some "kiddie pizzaz" to the presentation.  

Whew!  The cookies passed "quality assurance" with flying colours! 

Double Chocolate Chip Smarties Cookies
makes about 4 dozen

1 cup butter, softened (I used non-hydrogenated soft margarine)
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips (I only used 3/4 cup mix of white, milk & dark chocolate chunks + 1 Smartie candy on top of each cookie)
Smarties, optional (1 for each cookie, if desired)

Preheat oven to 350F

In large bowl, beat butter, sugar, eggs and vanilla until light and fluffy.  Combine the flour, cocoa, baking soda and salt; stir into the butter mixture until well blended.  Mix in chocolate chips.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  (Decorate cookies with candy, if desired).  

Bake for 8 to 10 minutes in preheated oven, or just until set.  Cool 5 minutes on the cookie sheets before transferring to wire racks to cool completely.  

- Adapted from Chocolate Chocolate Chip Cookies I

We didn't have very many cookies left over.  I used a 1" cookie scoop and ended up with 56 cookies.  I brought 3 dozen to the playgroup, gave away 1 dozen and packed a few for school lunches.  After less than 24 hours, I only have 3 cookies left!  Just enough for each kiddie to enjoy after school with a cold glass of milk.  

Enjoy!

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UBC Ponderosa Cake (Banana Chocolate Chip Coffee Cake)

UBC is short for University of British Columbia, my alma mater.  UBC Food Services named this yummy banana chocolate chip coffee cake after the Ponderosa Cafeteria on campus.  It is wonderful with coffee, tea or a glass of cold milk.  

Making this cake brings back fond memories of my undergraduate days.  At UBC, I received my Bachelor of Science degree in Medical Laboratory Science (BMLSc) from the Department of Pathology, Faculty of Medicine.  I figure this entry will give my children an insight of my time at university.

I learned much of my ability to analyze, troubleshoot and solve problems during my last two years of BMLSc.  I am so grateful for that.  After taking intensive organic chemistry, inorganic chemistry, toxicology, histology, photo-microscopy and other laboratory related courses, I am thankful for these skills.  I can't believe I even defended my undergraduate thesis in front of a panel of professors! Back then, I never realized that I was taught how to think and not memorize.  UBC helped shape my way of thinking at work and at home.  

Now, I am thankful that I can figure out how to tweak and create recipes, fix leaky toilets and make "boo-boo's" feel better!  

 

This is a very easy sour cream banana cake.  There is a layer of brown sugar, cinnamon and chocolate chips in the middle and on top.  Normally, there should be double the amount of chocolate chips but this time I used half.  

 

After 45 minutes, it's done!  I wanted to use my new 7"x9" pyrex glass pan instead of an 8"x8".  This recipe can be easily doubled for a 9"x13" pan.  I normally double this and freeze it, but I only had 1/2 cup sour cream left.  I think plain or greek yogurt will work too.  

Wanna come over to my place for a cup of coffee? 

UBC Ponderosa Cake 

makes 1- 8"x8" cake

1/2 cup butter, softened

3/4 cup granulated sugar

1 egg

1/2 tsp vanilla

3/4 cup mashed bananas (approx. 2 bananas)

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 cup sour cream (I used 7% light sour cream)

1/2 tsp cinnamon

1/4 cup brown sugar

3/4 cup chocolate chips (I used half) 

Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. 

Pour half of batter into greased 8" square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. 

Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.

- Adapted from AdrienLiem.ca: UBC Ponderosa Cake

The kiddies (and hubby) enjoyed this for breakfast this morning!  I started my day with yummy bowl of steel cut oatmeal instead. 

Have a wonderful day!

Enjoy!

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