Food Flight

An aviator's culinary adventures

Outrageously Chocolately!!! September 1, 2011

Filed under: Cookies,Dessert — flyingbubble @ 9:28 pm
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Hello everyone!!! I apologize for leaving everyone hanging for 17 months… As I mentioned in my initial post, I’m a flight student and that training has been occupying all of my time for the past year. If you’re excited to finally read a new post you can thank my friend Brittany for demanding that I update my blog. I had actually been planning to bake something for my Granddad as a thank  you gift for my birthday check this year. He loves chocolate as much as I do, and I was craving chocolate today anyways so I went with the most chocolate packed cookies I could find.  I found this recipe on Martha Stewart’s website.  For some reason mine don’t look nearly as pretty as her cookie picture.  I imagine that has something to do with the fact that I’m a amateur baker with a point and shoot camera. Maybe someday I’ll have a professional kitchen, photography team and cookbooks of my own. Not that I’m necessarily aspiring to be like Martha Stewart, but sometimes crazy things happen…

Unfortunately I don’t have any crazy stories about the baking process for these.  I had to run out and buy some chocolate (I know its unbelievable that I didn’t have chocolate on hand) at the local Walmart.  For those of you who don’t know, I now live in Kingsville, TX. A painfully small farm town where Walmart is pretty much the most exciting place. I normally have some colorful tales about the other patrons but the only notable event on this particular trip was a lady being lifted into an ambulance out front.  I’m not sure what happened but she was conscious and looked okay. Back to the baking, I have a new cookie sheet and a cookie dough scoop that scrapes out the dough for you. If you’re having any trouble with burning your cookies try the Airbake insulated aluminum cookie sheets!  They sell them at Bed Bath and Beyond but I’m sure there are other stores or online options. The sheets are designed with a open space inside that keeps the cookies from directly touching the metal that is directly touching the baking rack… Its pretty awesome, check them out!  I’ll try to continue uploading my cooking adventures, maybe just at a slower pace than last year.  Keep checking back, and thanks for all the comments 🙂

A little preview of my new favorite cutting board. It is shaped like the state of Arizona 🙂


Toffee Chip Cookies March 24, 2010

Filed under: Cookies,Dessert — flyingbubble @ 2:34 pm
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I made these cookies on the same day that I made the angel macaroons (posted below).  I was intrigued by the use of graham cracker crumbs to replace flour in the dough.  It was a brilliant call by Lynae Lang of Wolf Point, Montana (she is credited by my cookie magazine as the author of this recipe).  If you like chocolate chip cookies and gourmet cookies with lots of different decadent flavor combinations… this will blow you away.  They’re pretty sweet so try not to devour a whole batch, you’ll probably feel sick (I know I did..).  After making these cookies and the angel macaroons, I decided to mail them out.  As I decided how to package them, I thought that maybe a homemade scrapbook style “packing slip” would be the perfect finishing touch.  So I’m including a picture of the packing cards I made.

Toffee Chip Cookies

Yield: 4.5 dozen


1/2 cup butter, softened

1 can (14 oz) sweetened condensed milk

2 cups graham cracker crumbs

3/4 cup all purpose flour

2 teaspoons baking powder

2 cups (12 ounces) semisweet chocolate chips

1 cup English toffee bits

1 1/2 cups flaked coconut (optional) <– I omitted this because I didn’t have any


In a large mixing bowl, combine butter and condensed milk.  Combine the cracker crumbs, flour and baking powder; gradually add to the butter mixture.  Stir in the chocolate chips, toffee bits and coconut if desired.

Drop by rounded tablespoonfuls 2 in apart onto greased baking sheets.  Bake at 375 for 10-12 minutes or until edges are lightly browned.  Cool for 2 minutes before removing to wire racks to cool completely.


Crisp Peppermint Patties

Filed under: Cookies,Dessert — flyingbubble @ 1:54 pm
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This morning I woke up at 6, as per my usual routine since we’ve started having daily morning formation at 7:15.  I had some leftover Grits Casserole (I’ll post that recipe soon!) for breakfast and headed off to “work”.  Upon returning around 730, I was greeted by a smiling dancing dog with a rubber newspaper in his mouth.  Then I changed back to my pajamas and thought, ‘What a great morning to bake cookies!’  I’ve been on a cookie baking kick for a while now and this recipe was the last one I had already chosen and bought groceries for.  The recipe was straightforward so I don’t have a humorous tale to accompany the delicious cookies.  I’ve become a huge fan of parchment paper so I don’t have to clean the cookie sheets when I’m done.  I picked these cookies out for my GrandDad because he and I share a love of mint chocolate cookies.  I’ll be sending him some of these soon, not sure if he’ll read this but hopefully it will be a surprise.

Here’s the recipe, enjoy the pics:

Crisp Peppermint Patties

Yield: 5 dozen (I actually got 95 cookies, I made them too small)


1 cup butter-flavored shortening

1/2 cup sugar

1/2 cup packed brown sugar

2 eggs

1 package (12 ounces) chocolate covered peppermint patties

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt


In a large mixing bowl, cream shortening and sugars until light and fluffy.  Beat in the eggs, melted peppermint patties and vanilla.  Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.  Cover and refrigerate for 30 minutes or until easy to handle.

Drop by rounded teaspoonfuls 2 in apart onto ungreased baking sheets.  Bake at 375 for 8-10 minutes or until the surface cracks. Cool for 1-2 minutes before removing to wire racks.


First Candy Making Attempt January 21, 2010

Filed under: Dessert — flyingbubble @ 11:57 pm
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I bought a Valentine’s Day heart shaped candy mold at IKEA, which has obviously been calling my name.  I’ve never tried molding candy before but I figured I could just make it up rather than finding a recipe.  I bought some quality San Francisco (a.k.a. made in American!) Dark Chocolate, a couple oranges and a bottle of orange extract.  If you need me to spell it out… I decided to make Orange flavored Dark Chocolate.  I really enjoy the Chocolate Orange treats that my mom (er.. I mean Santa) always gave to my brother and I at Christmas.  Its a orange shaped hunk of chocolate that you “whack and unwrap”.  Whacking the ball of chocolate breaks all the “orange slices” apart so it can be enjoyed at whatever pace you like.  Mine rarely lasted more than one day :).  I chopped the block of chocolate into smaller pieces and threw it in a sauce pan, double boiler set up.  I’ve heard from the Food Network that you should melt chocolate with steam from boiling water below so that it doesn’t overheat and burn.  As I was heating the chocolate I zested 2 oranges into the pan and added 3 capfuls of orange extract (in hindsight, 2 capfuls is plenty).  I was expecting a smooth spreadable melted chocolate consistency but my mixture seemed more like pizza dough.  Despite the thickness I stubbornly spooned it into a plastic bag to “pipe” into my mold.  Quickly realizing that the chocolate glob was not about to squish out the small opening of my plastic bag, I just opened the bag and pushed it into the molds with a knife.  Unfortunately I did not end up with a beautifully smooth surface to my chocolates because of this inability to “pour” my chocolate.  Despite the texture, I tossed the mold into the freezer and they’re froze and popped out of the mold just fine.  Not the best chocolates I’ve ever had but the only one’s I’ve ever made myself, so that’s something. Enjoy the photos.

A leftover glob that I broke open to view the orange zest

P.S. Someone special will be receiving these chocolates as a gift… SURPRISE!


Brownie Muffins October 25, 2009

Filed under: Bread,Dessert — flyingbubble @ 1:28 pm
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These muffins are definitely not a member of the “brownie” family so don’t let the name deceive you.  My definition of a brownie demands a moist chewy fudgy-ness that is not found in this muffin recipe.  As long as you approach these chocolatey bread puffs with an open mind, they are really awesome.  Another great quality of this recipe is simplicity! Two ingredients! Never thought you hear that about a baking recipe huh?!  Well its not entirely true since one of the ingredients is a boxed cake mix.  I don’t have much else to say about the muffins.  I definitely recommend trying them, they’re super easy and tasty.  I plan to try them again with a different cake mix so I’ll post that and let you know how it goes.  Sometimes experimenting with my own ideas doesn’t work out so well. 🙂

PS. This is also from my Hungry Girl cookbook.

“Yum Yum Brownie Muffins”  (yes thats seriously what they called it)


1 box devil’s food cake mix (about 18 ounces)

One 15-ounce can pure pumpkin


Preheat oven to 400 degrees.  Mix the two ingredients together.  Don’t add anything else that may be mentioned on the box, like eggs, oil or water.  The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this!  Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray.  Place pan in the oven and bake for 20 minutes.  MAKES 12 SERVINGS.

PER SERVING: 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein.



Death by Chocolate Cone Cakes September 28, 2009

Filed under: Dessert — flyingbubble @ 8:03 am
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This is the final round of cupcakes so far.  I haven’t decided if I should make a few more batches or not (pretty likely though).  These were also made by request for Ashley.  They’re tasty by in my opinion not nearly as incredible as the red velvet.  I’m not a fan of ice cream cones though so that may have negatively influenced my opinion.  The frosting is good, I wouldn’t mind just eating the tops of all of them 🙂  These were not hard to whip up, but keeping ice cream cones upright in a muffin tin while trying to place them in the oven is quite the balancing act.  Amazingly I didn’t spill any,  the real test was later on when I was transferring the cupcakes to and from the fridge and trying to package them to take to school with me.  I believe every single cone chose to lay down at least once while I was moving the batch.  Unfortunately on of them chose the edge of the table, and thus fell to an early death on the carpet.  At first I snatched it up, figuring I invoke the 5 second rule….. however, that is not very appealing when you see little pet hairs stuck ALL over the frosting on top… ugh.  Anyhoo, here’s the recipe if you’re looking for a alternative to the muffin shaped cupcake.

chocodeath2Death By Chocolate Cone Cakes

For Cone cakes:

12 cake (flat-bottom) cones

1 cup moist-style chocolate cake mix (1/4 of an 18.25 oz box)

one 25-calorie packet diet hot cocoa mix

1/4 cup fat free liquid egg substitute

2 teaspoons mini semi-sweet chocolate chips

For Topping:

1 Jell-O Sugar Free Double Chocolate Pudding Snack

2 tablespoons chocolate frosting

2 tablespoons rainbow sprinkles

Directions:  Preheat oven to 350.  In a medium mixing bowl, combine pudding and frosting, stirring until mixed well.  Refrigerate until Cone Cakes are ready to be frosted.  Place mini chocolate chips and the contents of cocoa packet in a tall glass.  Add 1/4 cup boiling water.  Stir until chips and cocoa mix have dissolved.  Add 1/4 cup cold water and stir well.  Place cake mix in a large mixing bowl.  Add cocoa mixture and egg substitute, and whip batter with a whisk or fork for 2 minutes.  Set aside.  Find an area near the oven to assemble Cone Cakes, so that you do not have to move them very far.  Check the bottom of the cones for uneven ridges, removing any so that cones sit flat.  Place each cone upright in a cup of a 12-cup muffin pan.  Carefully spoon batter into cones until cones are a little more than halfway full.  Allow cones to sit for a few minutes while batter settles.  VERY carefully transfer pan to the oven.  Bake for 15 to 20 minutes, until a toothpick inserted into the center comes out clean.  Cool Cone Cakes completely, then evenly distribute frosting mixture over the cupckaes, covering the tops entirely.  Add 1/2 teaspoon sprinkles to top of each frosted Cone Cake.  Try not to pass out when  you see how adorable these are and how good they taste.

chocodeath3PER SERVING (1 cone cake with toppings): 93 calories, 2.5g fat, 130mg sodium, 16g carbs, 0.5g fiber, 8g sugars, 1g protein

Thanks to HungryGirl for all these great low cal cupcakes.


Red Velvet Insanity Cupcakes September 27, 2009

Filed under: Dessert — flyingbubble @ 6:49 pm
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This is the 3rd recipe in my series of cupcakes from HungryGirl’s cookbook. I made these by request for my girl, Ashley who is still imprisoned in Bancroft Hall for 3 more years.  They are absolutely incredible, I highly recommend trying this recipe.  The cupcakes were very moist and delicious on their own, but paired with a light, sweet cream cheese frosting they are just to die for!  You would never believe these are better for you if I hadn’t told you already.  They taste like they’re high in calories. See for yourself:

redvelvet1…And, I didn’t change or mess up anything in the recipe!! Here it is:

For cupcakes:

1 cup moist-style devil’s food cake mix (1/4 of 18.25 oz box)

1 cup moist-style yellow cake mix (1/4 of 18.25 oz box)

Two 25 calories packets diet hot cocoa mix

1/2 cup fat-free liquid egg substitute

1/4 cup mini semi-sweet chocolate chips, divided

1 tablespoon red food coloring

1 teaspoon Splenda No Calorie Sweetener (granulated)

1/8 teaspoon salt

For Frosting:

6 tablespoons Jet-Puffed Marshmallow Creme

6 tablespoons Cool Whip Free (thawed)

1/4 cup fat-free cream cheese (room temperature)

1 tablespoon Splenda No Calorie Sweetner (granulated)

Directions:  Preheat oven to 350.  In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip until mixed well.  Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.  In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets.  Add 1/2 cup boiling water and stir until chips and cocoa mix have dissolved.  Add 1 cup cold water and mix well.  Pour cocoa mixture into a large mixing bowl.  Add cake mixes, egg substitute, remaining chocolate chips, food coloring, Splenda and salt.  Whisk for about 2 minutes, until smooth and blended.  Batter will be thin, but don’t worry–your cupcakes will puff up once baked!  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute batter among the cups.  Bake in the oven for 15-20 minutes.  Cupcakes will look shiny when done.  Allow cupcakes to cool completely, then evenly distribute the frosting over the tops. Enjoy!          Makes 12 servings.

PER SERVING (1 frosted cupcake): 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein.