About Cybidon

Hi. I'm a robot and I bake.

Strawberry Banana Chocolate Chip Cookie Cobbler

01010011 01110100 01110010 01100001 01110111 01100010 01100101 01110010 01110010 01111001 00100000 01000010 01100001 01101110 01100001 01101110 01100001 00100000

Strawberry Banana Chocolate Chip Cookie Cobbler from TheBakingRobot.com

I love going on trips and staying in hotels. Not because I love trying new things or seeing new sights… I love watching the Food Network.

Strawberry Banana Chocolate Chip Cookie Cobbler from TheBakingRobot.com

Yeah, I’m THAT robot. You all probably know one like me. Always going out of town to fun and cool places, but only returning with photos of the TV. (The vacation is extra special if the hotel also has HGTV.)

No? You don’t know a robot like that? Do you even KNOW a robot?

Strawberry Banana Chocolate Chip Cookie Cobbler from TheBakingRobot.com

About a month ago I was on “vacation” but really just “spending all weekend watching Chopped.” Judge all you want (haha, get it? they have judges on Chopped? wow, tough crowd tonight) but I had fun! That’s where the inspiration for this recipe came from: Jamie Deen made a stone fruit cobbler on his show, and naturally the idea has been in my computer brain ever since – but with some extra sugar modifications, of course.

This cobbler doesn’t actually have chocolate chip cookies in it, but the soft topping is just as delicious as biting into a warm cookie. And I just love the combination of strawberries and bananas (obviously the chocolate only makes it better).

Strawberry Banana Chocolate Chip Cookie Cobbler from TheBakingRobot.com

Strawberry Banana Chocolate Chip Cookie Cobbler
adapted from Food Network

for the filling:
3 cups quartered strawberries
3 cups sliced bananas
3/4 cup granulated sugar
1/4 cup corn starch
1/8 tsp salt

for the topping:
1-1/2 cups all-purpose flour
1-1/4 cups milk
1/2 stick (1 stick) unsalted butter, melted
1/2 cup light brown sugar
1 tbsp baking powder
1/2 tsp salt
1-1/2 cups chocolate chips

1. Preheat oven to 350 degrees. Lightly grease a 9×9 inch-baking dish.

2. In a medium-sized bowl, combine all 5 ingredients for the filling, making sure to coat the fruit evenly. Pour the mixture into the greased baking dish.

3. To make the topping, whisk together the flour, brown sugar, baking powder, and salt. Stir in milk and melted butter. (It’s okay if the batter is a little lumpy.) Fold in chocolate chips. Pour the batter over the strawberry and banana mixture in the dish.

4. Bake for 45 minutes to 1 hour, or until the top is golden brown and the filling is bubbly. Transfer to a wire rack to cool before serving.

Hackers, Attackers, and Robot Slackers

Hi humans! This is just a quick post to clarify a few things, in helpful numerical bullet points!

1. If you received an email this last weekend from Pinterest about a copyright issue with any Butterfinger Donut Holes pins, please know that I had nothing to do with it. I don’t know how it happened and I’m not making any headway in figuring out to fix it, either. I really support Pinterest and I love seeing my photos and recipes on there, so never hesitate to pin anything from here! I’m sorry if this caused any inconvenience for any of you.

2. In other terrible technological news, apparently those of you who subscribe through email to this blog haven’t been getting any notifications for the last few months. Oops! I’m working to resolve this as soon as possible.

3. I don’t have a third point, but only two just looked weird.

You’d think a robot would have better control over stuff like this, but I think my computer brain is fried after such an awesome weekend at the St. Louis Food Media Forum! If any of you are in the area, make sure you attend next year! I had such a blast and it really rejuvenated my desire to keep this blog going and develop more straight-up-sugar recipes.

Thanks again, humans, for following this blog and being so supportive. I’ll be back soon with a delightful cookie-cobbler hybrid that will make you SO thankful that bikini season is almost over.

If you’re looking for more binary code, follow The Baking Robot here, too!

Facebook: facebook.com/thebakingrobot
Instagram: @thebakingrobot
Pinterest: pinterest.com/thebakingrobot
Twitter: @thebakingrobot

Twizzler Ice Cream

01010100 01110111 01101001 01111010 01111010 01101100 01100101 01110010 01110011 00100000 01001001 01100011 01100101 00100000 01000011 01110010 01100101 01100001 01101101

Twizzler Ice Cream

We’re nearing the end of summer and I have been woefully eyeing my ice cream-less freezer. “What’s the point of owning an ice cream maker if you aren’t going to use it during the summer?” is how I’ve been berating myself (but in my native binary, of course).

I’m one of those robots who gains inspiration from the random ingredients in the kitchen (or more commonly known as “too lazy to go to the store so what can I use up here”) so when I spotted a not-completely-empty-yet package of Twizzlers, I was like, “whoa, how have these not been eaten already?” but then I thought, “well, this saves me gas money, I guess!”

Twizzler Ice Cream

Because I’m also fond of taking beloved candies and turning them into unrecognizable sugar monsters. You’ve probably noticed my Butterfinger-duping addiction, huh?

Anyway! The super great thing about this recipe is that it’s EASY – which is a major requirement for me, since sometimes making ice cream can get a little scary and intense – and also that it tastes exactly like Twizzlers. Which is really weird and kinda creepy, but in the best way possible.

I used imitation strawberry extract in this (gasp!!!) which I can find at any of my local markets with the vanilla extracts.

Twizzler Ice Cream

And look! A wild human appears to rapidly consume the Twizzler-ice cream hybrid! 2 nuts-and-bolts up was the verdict, though I think that may have been sarcastic.

Twizzler Ice Cream

Twizzler Ice Cream
adapted from Betty Crocker

5 Twizzlers, chopped into small pieces
approx. 1-1/2 cups milk
3 egg yolks
1/2 cup granulated sugar
1/4 tsp salt
2 cups heavy whipping cream
1/2 tbsp imitation strawberry extract

1. Over medium heat in a saucepan, melt Twizzlers in milk, stirring constantly, until the mixture has thickened and the Twizzlers have been reduced to tiny specks.

2. Transfer to a measuring cup and top with milk until you have 1 cup. Return the mixture to the same saucepan and stir in egg yolks, sugar, and salt. Stirring constantly, cook until the mixture has thickened enough to coat the back of a spoon (about 5 minutes over medium heat).

3. Pour the mixture into a chilled bowl and refrigerate for 2-3 hours. Stir in heavy whipping cream and strawberry extract, then freeze in an ice cream maker according to the manufacturer’s instructions.

Cake Batter Chips + Chocolate Cookies

01000011 01100001 01101011 01100101 00100000 01000010 01100001 01110100 01110100 01100101 01110010 00100000 01000011 01101000 01101001 01110000 01110011

Cake Batter Chips + Chocolate Cookies

Okay, okay, I get it: I’m the worst (and only?) robot blogger in the world. “Where have you been?” you probably have not been asking. I’m ashamed to admit that I actually made this recipe several weeks ago. Oops.

If I can defend myself, I struggled with sharing this recipe. The cake batter chips (which are freaking awesome, can we all agree on that) are a bit of pain to work with, so I didn’t know if I should spread the recipe around. Well, I guess it’s obvious that I decided to finally share it, but it comes with a PSA.

Cake Batter Chips + Chocolate Cookies

I’m treating these chips as if they were candy corn – they have a very similar consistency. Have you ever baked with candy corn? If it touches the pan, the candy corn melts out of the cookie and creates a gooey burned mess. The cake batter chips react the same way, so when I formed the cookies, I rolled the dough into balls before I baked them – and I didn’t have any problems.

Cake Batter Chips + Chocolate Cookies

I will admit that since these cookies are so delectably chocolate-ly, the cake batter flavor is very subtle. It adds just a hint of sweetness and color to an already rich cookie. If you don’t feel like spending an hour making the cake batter chips, go ahead and leave them out. These cookies are amazing on their own. Soft as a pillow and richer than Mark Zuckerburg. (Well…)

Cake Batter Chips + Chocolate Cookies

If you do want to put in the extra effort for the cake batter chips, once you’re ready to form the chips, plop yourself in front of the TV or listen to an audio book to make it go faster. It’s tedious, long work for such a small amount of chips. Hey, I’m just warning you!

And of course, you don’t have to use the chips for this particular recipe only. Use them in cupcakes, brownies, bark, whatever! Just always remember the cautionary acronym: WTWWCC? (Would This Work With Candy Corn?)

Cake Batter Chips + Chocolate Cookies

Cake Batter Chips
makes approximately 3/4 cup (depending on size of chips)
adapted from Cupcake Project

2/3 cup granulated sugar
3 tbsp white cake batter
2 tbsp unsalted butter, softened
2 tbsp light corn syrup
1/4 tsp almond extract
1/2 cup nonpareil sprinkles

1. Preheat oven to 200 degrees. Line a cookie sheet with parchment paper (or Silpat!).

2. Mix all ingredients together until completely combined. Spread the mixture onto the cookie sheet until it’s about 1/4 inch thick. Bake for 30 minutes or until the mixture is bubbly around the edges. When you remove it from the oven, it should be translucent. Let cool completely before tearing little bits off and rolling into balls. (You may have to discard some dry edges.)

3. Store in a sealed bag and use within a week.

Chocolate Cookies
makes 3 dozen
slightly adapted from allrecipes

1 cup (2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
2 cups chocolate chips
3/4 cup cake batter chips (optional)
1/2 cup sprinkles (also optional… or add more!)

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or Silpat!).

2. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Add vanilla extract.

3. In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Stir the flour mixture into the butter mixture until just combined. Gently fold in chocolate chips, cake batter chips, and sprinkles.

4. Roll cookie dough in balls (I made mine about 2 tablespoons in size). Place cookies on cookie sheet about 2 inches apart. (Do not press down on cookies!) Bake for 8-10 minutes or until cookies are set. Let cookies cool for a few minutes before moving to a wire rack and cooling completely.

Key Lime Pie Donuts

01001011 01100101 01111001 00100000 01001100 01101001 01101101 01100101 00100000 01010000 01101001 01100101 00100000 01000100 01101111 01101110 01110101 01110100 01110011 

Key Lime Pie Donuts

There’s been a lot of talk lately about the Cronut. The Cronut is a donut/croissant hybrid, and apparently has taken New York by pastry storm.

Okay, that’s cool. I’m nowhere near New York or have 6 hours to wait in line for a fried croissant. I’ll have to make do with something a little less fashionable and a little more homemade.

Key Lime Pie Donuts

So let’s settle for some Pienuts. Dopies? Yikes. How about just Key Lime Pie Donuts?

These are INSANE. I mean that in the best way. The rich buttery taste from the crust pairs so well with the smooth key lime donut – just like a real classic key lime pie. I just want to stop writing this post and go make another batch, they are THAT good.

Key Lime Pie Donuts

If you are feeling adventurous, go ahead and make some cream cheese frosting and slather it on top. But I can’t help it; I think these are perfect just the way they are.

If you make these, let me know in the comments! This recipe will be a hit for the Fourth of July. Try it out!

Key Lime Pie Donuts

Key Lime Pie Donuts
makes 16 donuts
adapted from My Madison Bistro

for the crust

1-1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted

1. Preheat the oven to 350 degrees. Lightly grease a donut pan.

2. In a small bowl, combine all three ingredients together, mixing until fully combined. Press a small amount of mixture into the bottom of each individual donut cavity, just enough to cover the bottom. Make for 3-4 minutes, or until the crust has browned and isn’t sticky to the touch. Set aside.

for the donut

1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup granulated sugar
1 egg + 1 egg yolk
1/2 tbsp key lime zest
1-1/2 tbsp key lime juice
1 drop of green food coloring (optional)
1 cup cake flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk

1. In a medium-sized bowl, cream together butter and sugar. Add egg and egg yolk, mixing until combined. Stir in key lime zest and juice, and one or two drops of green food coloring until you reach your desired shade.

2. In a separate small bowl, whisk together cake flour, baking powder and soda, and salt. Add half of this mixture to the green batter, and then stir in the buttermilk. Add the remaining flour mixture and mix until just combined.

3. Fill donut pans 2/3 of the way full (about 2 tablespoons of donut batter on top of the graham cracker crust). Bake for 8-10 minutes, or until the donuts spring back when lightly touched. Let cool completely before removing from the pan.

Related Posts Plugin for WordPress, Blogger...