Hannah in the Kitchen

Joyful Almond, Coconut and Milk Chocolate Cookies

2012-01-10T07:00:00.000-06:00

Today was just one of those days where I needed a homemade cookie. The flavors in this cookie are based on a popular candy bar containing many of the same ingredients. These little babies are packed full of sliced almonds, coconut flakes, and milk chocolate chips. The almond extract in the dough really adds to the flavor so I don't recommend substituting vanilla.

JOYFUL ALMOND, COCONUT AND MILK CHOCOLATE COOKIES
From Hannah's Kitchen

INGREDIENTS
1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups milk chocolate chips
2/3 cup sweetened flaked coconut
2/3 cup sliced almonds

DIRECTIONS
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

2. In a small bowl combine the flour, salt, and baking soda. Set aside.

3. In the large bowl of a stand mixer beat shortening and sugars until light and fluffy. Add eggs and extract and beat until well mixed. Slowly add the flour and mix until just combined.

4. Stir in the chocolate chips, coconut, and almonds.

5. Use a tablespoon-size cookie scoop to drop the dough onto the prepared cookie sheets. Bake for 8-10 minutes or until edges are just starting to turn light brown. Cool on cookie sheet for 5 minutes before removing to wire racks to cool completely.

This post is linked to Sweets for a Saturday.

Miniature Apple Pies

2012-01-08T15:41:00.000-06:00

This is a classic American dessert downsized. I had seen pictures of miniature apple pies circulating on the internet and they looked too cute to resist. I used Pillsbury refrigerated pie crusts to speed the process, but you could definitely roll out a homemade crust as well. I like my apple pie to be fairly tart, so you may have to add or adjust the amount of sugar used depending on your preferences and the tartness of your apples. You may also want to experiment using different types of apples. These pies would be awesome served with a scoop of vanilla ice cream on top!

Roll out the dough and cut it into 4 1/2 inch circles.

Press the dough into the muffin cups.

Peel, core, and chop the apples.

Cook the apples and the sugar, flour, and cinnamon until the apples are slightly softened and liquid is produced.

Fill the prepared crusts.

Bake and devour!

MINIATURE APPLE PIES
From Hannah's Kitchen

YIELD - 10 miniature pies

INGREDIENTS
1 package (2 rolls) Pillsbury refrigerated pie crust
4 large Granny Smith apples
7 tablespoons sugar
1 teaspoon cinnamon
3 tablespoons flour

DIRECTIONS
1. Preheat oven to 400 degrees F. On a lightly floured work surface, roll out pie dough just slightly to make it a bit thinner. Use a 4 1/2 inch round cookie or biscuit cutter to cut circles from the dough (I used a small pyrex dish as shown above). Gather scraps and re-roll dough until you have cut enough dough circles.

2. Press the dough evenly into the cavities of a regular size 12-cup muffin pan. Cut away any excess dough and shape the top of the crust as desired (I just used a pinching technique). Set prepared pan aside.

3. Peel, core, and chop the apples in to pieces no bigger than 1/2 an inch. In a 2-quart pot mix the apples, sugar, cinnamon, and flour and cook over medium heat until apples begin to soften and produce juice.

4. Fill the prepared mini pie crusts with the apple mixture. Top with decorative pieces of extra dough if desired.

5. Bake for 18-22 minutes or until crust is light golden brown. Cool at least 10 minutes before removing pies from the pan.

This post is linked to Sweets for a Saturday.

Candy Cane Blossoms

2011-12-19T07:00:00.000-06:00

I very much enjoy peppermint bark, and the candy cane Hershey's Kisses are very reminiscent of the popular holiday treat. While I was snacking away on some of the kisses this week I saw a cute little recipe on the back of the bag that I decided to make. I promptly stopped my snacking so I would have enough candy left for the recipe! These cookies are super festive and would make a wonderful addition to any holiday cookie tray.

This is what the packaging looks like.

Unwrap the candy.

Roll the dough balls in sugar.

Bake until the edges are lightly browned.

Pop the candy on top and enjoy!

Oh, and here is a random photo of my doggies just for fun. Sadie Sue is on the left and Zeus is on the right.

CANDY CANE BLOSSOMS
From Hershey's Kitchens

INGREDIENTS
48 Hershey's Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar, or powdered sugar

DIRECTIONS
1. Heat oven to 350°F. Remove wrappers from candies.

2. Beat butter, granulated sugar, egg, and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

This post is linked to Sweets for a Saturday.

Peanut Butter Buttercream Frosting

2011-12-18T16:13:00.002-06:00

Sometimes I think the only reason I eat cake is for the frosting. I just really really really love frosting. When I was a kid, I used to eat all of the cake first, and then have a pile of frosting that I would eat separately after I had rid my plate of that pesky cake. My tastes are slightly more refined these days, as I will go ahead and eat my cake and frosting together. Nonetheless, this peanut butter frosting is so delicious I really could eat it on its own. It tastes great on both cakes and brownies.

PEANUT BUTTER BUTTERCREAM FROSTING
From Hannah's Kitchen

INGREDIENTS
1 cup peanut butter
6 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups powdered sugar
1/3 cup heavy cream

DIRECTIONS
1. Beat peanut butter, butter, vanilla, and salt in the bowl of a stand mixer until combined.

2. Gradually add in powdered sugar and heavy cream.

3. When the sugar and cream have been incorporated, beat the frosting on medium-high speed until fluffy, about 2 minutes.

This post has been linked to Sweets for a Saturday.

Triple Chocolate Birthday Cake

2011-11-19T19:47:00.001-06:00

My maternal grandmother celebrated her 90th birthday in October and this is the cake I made for her. It is a chocolate cake with chocolate mousse filling and dark chocolate frosting. Grandma requested something chocolatey, and this cake definitely hit the chocolate nail on the head. Whenever we visited my grandparents when I was growing up there were always fabulous homemade desserts waiting to be eaten. My interests in baking were definitely influenced by these visits, as Grandma is a fabulous baker and cook. She still bakes and cooks, but I insisted that she did not bake her own birthday cake this year. I was happy to bake for her, and the end result was declared a huge success. This is truly a decadent cake that any chocolate lover will enjoy.

TRIPLE CHOCOLATE BIRTHDAY CAKE

INGREDIENTS - MOUSSE
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.4 ounce) package instant chocolate pudding mix
1 cup whipping cream, whipped to stiff peaks

INGREDIENTS - CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

INGREDIENTS - FROSTING
1 cup butter, softened
4 1/2 cups confectioners' sugar
1 cup Hershey's Special Dark baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

DIRECTIONS
1. For the mousse - in large mixing bowl, beat sweetened condensed milk, and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill at least 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least 1 hour.

2. For the cake - preheat oven to 350 degrees. Line three 9-inch pans with parchment paper and spray pans with cooking spray. Stir together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla, and beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to wire racks. Cool cakes completely.

3. For the frosting - in a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa, and vanilla. Add enough milk until frosting reaches spreading consistency.

4. To assemble, place one cake round on a cake board or serving platter. Top with about 1 1/2 cups of the mousse. Add the second cake layer and top with about 1 1/2 cups of the mousse. Place the third cake layer on top. Cover the top and sides of the cake with the dark chocolate frosting. Store cake in the refrigerator.

This post is linked to Sweets for a Saturday and Sweet Tooth Friday.

Chocolate Irish Cream Whoopie Pies

2011-11-11T14:13:00.001-06:00

I made these little beauties a few weeks ago to take along to a wine party and they were fantastic! I brought a bottle of wine, but some boozy treats seemed like a nice addition to the appetizer spread. I really wanted to make cupcakes with this frosting, but the whoopie pies are so much easier to eat when standing around and holding a glass in one hand. I made mine quite small, but you can make the cakes any size you wish - just watch the cooking time. If you don't want the alcohol in the frosting, you could probably try substituting some Irish cream liquid coffee creamer to get a similar flavor.

CHOCOLATE IRISH CREAM WHOOPIE PIES
Adapted from Whoopie Pies, By Sarah Billingsley and Amy Treadwell

INGREDIENTS - CAKE
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk

INGREDIENTS - FILLING
3 cups powdered sugar
1 stick (4 ounces) butter, softened
4 tablespoons Irish cream liqueur
2 tablespoons milk or cream

DIRECTIONS
1. For the cakes, position rack in center of oven and preheat oven to 375 degrees. Line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let cakes cool on the sheet for about 5 minutes before transferring to a rack to cool completely.

5. For the filling, in the work bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar, butter, and liqueur. Add milk or cream until desired consistency is achieved. Beat until fluffy.

6. To assemble, spread or pipe filling onto flat side of one cake and top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

This post is linked to Sweets for a Saturday.

Oreo Brownies

2011-10-30T19:54:00.001-05:00

It seems like everyone out in food blog land is baking with Oreo cookies, so I decided to jump on the bandwagon and throw some Oreos into a classic fudgy brownie recipe. The Oreos in the brownie add a nice little crunch and texture, but its the Oreo frosting that really puts these brownies over the top. This is one of my new favorites. If you are not up to the task of making a homemade brownie you can substitute a boxed mix. However, this is a one bowl brownie recipe so it is not much more work to just go ahead and make it from scratch.

OREO BROWNIES

INGREDIENTS - BROWNIES
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
15 Oreo cookies, cut into quarters

INGREDIENTS - FROSTING
1 stick (4 ounces) unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
2-3 tablespoons milk
8 Oreo cookies, finely crushed
pinch of salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Set aside a greased 9 x 13 inch pan.

2. Chop the chocolate. Microwave chocolate and butter in large bowl for 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour just until combined.

3. Sprinkle the quartered Oreo cookies into the prepared pan. Pour batter over the cookies in an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs, taking care not to overbake. Cool brownies completely.

4. For the frosting, beat together the butter, powdered sugar, and vanilla extract. Add milk as needed and beat until fluffy. Add in crushed Oreo cookies, mixing until combined. Spread frosting over cooled brownies. If desired, chop some of the leftover Oreos and sprinkle them over the frosting for garnish.

This post is linked to Sweets for a Saturday.

Oatmeal Cream Pies

2011-10-15T18:30:00.002-05:00

While I enjoy a nice traditional whoopie pie, I couldn't wait to try this variation. It tastes kind of like a Little Debbie oatmeal cream pie, only much more delicious! The oats give a nice texture to the cakes, and the sweet filling pairs so incredibly well with the cinnamon spiced cakes. I brought these to work and they were quickly devoured.

OATMEAL CREAM PIES
Adapted slightly from "Whoopie Pies"

INGREDIENTS - CAKE
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 1/2 cups rolled oats (not fast-cooking)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt

INGREDIENTS - FILLING
3 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
3 to 4 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt

DIRECTIONS
1. For the cakes, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large mixer bowl, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until light and creamy, about 3 minutes.

3. In a food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.

4. Using a spoon or small cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

5. For the filling, in the work bowl of a mixer, beat together the powdered sugar and butter, starting on low and increasing to medium speed until the mixture is crumbly, about 1 minute. Add the cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes.

6. To assemble, spread filling onto the flat side of one cooled cake and top it with another cake, flat side down. Repeat with the rest of the cakes and filling.

This post is linked to Sweets for a Saturday.

Peanut Butter Cheesecake Brownies

2011-09-16T17:16:00.000-05:00

Normally I steer clear of recipes using boxed mixes, but I just couldn't resist giving these a try. I'm a sucker for anything with peanut butter, especially when that peanut butter is mixed with chocolate! I was short on time and needed something for a potluck and this was easy and fairly impressive looking. Plus, everyone at the potluck agreed that they were really tasty. I cut the bars into small squares since they are pretty rich. If you are feeling like going the extra mile, you could replace the boxed brownie mix with any homemade brownie batter that fits a 9 x 13 inch pan.

PEANUT BUTTER CHEESECAKE BROWNIES
Adapted from Pip and Ebby

INGREDIENTS
19.5 ounce box chocolate fudge brownie mix
8 ounce package cream cheese, softened
14 ounce can sweetened condensed milk
1/2 cup creamy peanut butter
12 ounce package milk chocolate chips
3 tablespoons whipping cream
12 large Reese's Peanut Butter Cups, chopped

DIRECTIONS
1. Preheat oven to 350 degrees F. Lightly coat a 9x13 inch pan with cooking spray.

2. Prepare the brownie mix according to package directions. Spread the batter in the prepared pan and set aside. In a large bowl, beat cream cheese until fluffy. Add condensed milk and peanut butter and beat until smooth. Spoon the mixture over the brownie batter and spread evenly.

3. Bake for 35-40 minutes or until cheesecake layer is set and edges are golden brown Cool for 30 minutes and refrigerate for 30 minutes.

4. In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1 minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle Reese's Peanut Butter Cup pieces over the warm chocolate and refrigerate until completed cooled before cutting into squares. Store finished bars in the refrigerator.

This post is linked to Sweet Tooth Friday and Sweets for a Saturday.

Carrot Pineapple Cake

2011-08-21T17:41:00.003-05:00

I officially have a new favorite carrot cake recipe, and this is it! It is similar to my old favorite, in that the ingredients include crushed pineapple and coconut. The cake turns out to be super moist but not too dense or greasy, which can be an issue with carrot cakes. I brought this cake to work to celebrate some August birthdays and it was well received. Definitely don't skip the cream cheese icing!

The dry ingredients.

The wet ingredients.

Incorporating the wet and dry.

Adding the pineapple, walnuts, coconut, and carrots.

Ready for the oven.

The cooling cakes.

The cream cheese icing is whipped until light and fluffy.

Assembling the cake.

The finished product.

CARROT PINEAPPLE CAKE
Adapted slightly from allrecipes.com

INGREDIENTS - CAKE
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice

INGREDIENTS - ICING
16 tablespoons (2 sticks) unsalted butter, softened
16 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract
6 cups confectioners' sugar
Pinch of salt

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans. Line bottom of pans with parchment.

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, and pineapple.

5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

6. Pour batter into prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean.

7. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks and cool completely.

8. For the Icing - With an electric mixer on medium-high speed, beat the butter and cream cheese until fluffy. Slowly add powdered sugar until desired sweetness is reached. Beat in the vanilla and salt. Beat for about two more minutes until icing is light and fluffy. Spread icing over cooled cake.

This post is linked to Sweets for a Saturday and Sweet Indulgences Sunday.

Banana Bread

2011-08-19T19:30:00.001-05:00

Once again, I had an over abundance of overly ripe bananas on my counter. I usually try to find something more exciting to make with my stash of over ripe bananas, but every once in a while a loaf of banana bread just hits the spot. This was a pretty good recipe, and could definitely be doctored up with some mini chocolate chips or some chopped nuts.

BANANA BREAD
Adapted from The America's Test Kitchen Family Baking Book

INGREDIENTS
2 cups (10 ounces) all-purpose flour
3/4 cup (5 1/4 ounces) sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large very ripe bananas, mashed well (1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract

DIRECTIONS
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease an 8 1/2 by 4 1/2 inch loaf pan.

2. Whisk the flour, sugar, baking soda, and salt together in a large bowl. In a medium bowl, whisk the mashed bananas, melted butter, eggs, sour cream, and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined (do not overmix) The batter will look thick and chunky.

3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking.

4. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

This post is linked to Sweets for a Saturday.

Whoopie Pies

2011-08-02T20:32:00.003-05:00

I got a fabulous whoopie pies cookbook several months ago and while I had perused it several times, I had never made any of the recipes. That all changed this past week when I made a traditional chocolate pie with marshmallow cream filling. I made my cakes small, but they can definitely be made into a bigger and more substantial dessert. These were delicious, and I cannot wait to try some of the book's other fun flavor combinations!

The cooled cakes.

The creamy marshmallow filling.

Super cute and super tasty!

WHOOPIE PIES
Adapted slightly from Whoopie Pies, By Sarah Billingsley and Amy Treadwell

INGREDIENTS - CAKE
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk

INGREDIENTS - FILLING
1 1/2 cups marshmallow cream
1 1/4 cups vegetable shortening
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS
1. For the cakes, position rack in center of oven and preheat oven to 375 degrees. Line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let cakes cool on the sheet for about 5 minutes before transferring to a rack to cool completely.

5. For the filling, in the work bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow cream and vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the powdered sugar and vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

6. To assemble, spread filling onto flat side of one cake and top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

This post is linked to Sweets for a Saturday, Sweet Tooth Friday, and This Chick Cooks.

Peanut Butter Blossoms

2011-07-17T19:35:00.001-05:00

I usually only make these cookies during the holidays. However, I ended up with a large quantity of Hershey's kisses after some work meetings and I decided the best way to use them up was by making these cookies. In case you were wondering, they still taste good in the summertime!

PEANUT BUTTER BLOSSOMS
From allrecipes.com

INGREDIENTS
1/2 cup shortening
1/2 cup creamy peanut butter
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
48 foil-wrapped milk chocolate pieces, unwrapped (such as Hershey's Kisses)

DIRECTIONS
1. Preheat oven to 375 degrees F.

2. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

3. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed just until stiff dough forms.

4. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

5. Bake for 10 to 12 minutes or until golden brown.

6. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

This post is linked to Sweets for a Saturday.

Dark Chocolate Chip Cookies with Cherries

2011-06-17T19:57:00.001-05:00

My parents visited a few weeks ago and I had to make sure I had some homemade cookies on hand. I looked through the pantry and grabbed the bittersweet chocolate chips and dried cherries. The tart dried cherries and smooth, sweet dark chocolate complement each other very well in these cookies. I'm sure semi-sweet chips would work as well, but the higher quality Ghiradelli bittersweet chips really put these cookies over the top.

DARK CHOCOLATE CHIP COOKIES WITH CHERRIES
From Hannah's Kitchen

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups dried cherries
2 cups bittersweet chocolate chips (60% cacao)

DIRECTIONS:
1. Preheat oven to 350 degrees F.

2. Cream butter, shortening, and sugars together until light and fluffy. Mix in vanilla and eggs until combined. In a separate bowl, combine flour, salt, and baking soda. Add flour mixture to butter mixture until combined. Stir in chocolate chips and dried cherries.

3. Drop dough by tablespoonfuls onto parchment-lined baking sheets. Bake for 8-10 minutes or until edges are set and just turning light brown. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

This post is linked to Sweets for a Saturday and Sweet Indulgences Sunday.

Banana Chocolate Chip Bundt Cake

2011-06-10T19:24:00.002-05:00

Every so often I end up with a bunch of overripe bananas, which of course requires me to bake something so the bananas don't go to waste. Instead of making banana bread, I thought I would try this cake. It is a little bit lighter than banana bread, and the chocolate chips make it a little more exciting. This cake is great with a little powdered sugar sprinkled on top, and is also very good served warm.

BANANA CHOCOLATE CHIP BUNDT CAKE
Adapted from allrecipes.com

INGREDIENTS
1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup mini semi-sweet chocolate chips
confectioners' sugar

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease and flour one bundt pan.

2. In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well.

3. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in chocolate chips.

4. Pour batter into prepared bundt pan and bake for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

This post is linked to Sweets for a Saturday and A Themed Baker's Sunday.

Chewy Triple Chocolate Cookies

2011-06-05T18:14:00.003-05:00

I really like white chocolate. When I was younger, Nestle made an Alpine White bar, which happened to be one of my favorite Halloween candies. Some time ago they stopped making Alpine White bars, and I've had to satisfy my white chocolate tooth with Hershey's Cookies 'n' Creme bars. If you've never had the Cookies 'n' Creme bar, it is a white chocolate bar speckled with crunchy pieces of chocolate cookie. I recently bought a bag of new Hershey's Cookies 'n' Creme drops, which I really wanted to incorporate into a baked good of some sort. I settled on a super fudgy chocolate cookie, and then cut up the drops and added them in. The result was a super rich, almost brownie-like cookie that was quickly devoured at the office. If you decide to make these without the Cookies 'n' Creme drops, just add an extra cup of chocolate chips instead.

The Cookies 'n' Creme drops.

The cookie turns out tasting like a super rich and fudgy brownie.

CHEWY TRIPLE CHOCOLATE COOKIES
Adapted from The America's Test Kitchen Family Baking Book

INGREDIENTS
2 cups (10 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) Dutch-processed cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon instant espresso
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
16 ounces semisweet chocolate, melted and cooled
1 cup (6 ounces) semisweet chocolate chips
1 to 1 1/2 cups chopped Hershey's Cookies 'n' Creme drops

DIRECTIONS
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl. In a small bowl, whisk the eggs, vanilla, and instant espresso together until the espresso is dissolved.

3. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes, scraping down the bowl and beaters as needed. Beat in the egg mixture until incorporated, about 30 seconds. Beat in the melted chocolate, about 30 seconds.

4. Reduce mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Stir in the chocolate chips and chopped Cookies 'n' Creme drops until incorporated. Cover the bowl of dough with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.

5. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay them on prepared baking sheets, spaced about 2 inches apart. Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 10 to 12 minutes. (The cookies will look raw between the cracks and seem underdone.)

6. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool.

This post is linked to Sweets for a Saturday and This Chick Cooks.

Cinnamon Swirl Coffee Cake

2011-05-23T19:35:00.002-05:00

This coffee cake looks beautiful and tastes just as good. Instead of being dense and heavy, the cake is lighter than you might expect. The first time I made this cake I followed the recipe exactly as written. The photos below reflect my first attempt. The second time I made this cake I doubled the cinnamon streusel and it was fabulous. I have never added the nuts, but I'm sure they would taste great. If you don't have maple syrup, or don't like maple, just mix a little milk with the powdered sugar to make the glaze. I definitely recommend doubling the streusel, and I have written the recipe below to reflect the increased amount.

CINNAMON SWIRL COFFEE CAKE
Adapted from Ina Garten

INGREDIENTS - CAKE
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

INGREDIENTS - STREUSEL
1/2 cup light brown sugar, packed
1 cup all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups chopped walnuts, optional

INGREDIENTS - GLAZE
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup

DIRECTIONS
1. Preheat the oven to 350° F. Grease and flour a 10-inch tube pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with half of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

This post is liked to Sweets for a Saturday and This Chick Cooks.

German Chocolate Cake

2011-05-13T17:22:00.000-05:00

I am a novice when it comes to German chocolate cake. I've eaten it a few times, but had never made it or even thought about making it before. When a co-worker said she wanted German chocolate cake for her birthday I jumped at the chance to give it a try. I'm always looking to expand my baking repertoire. Making the frosting turned out to be quite a process and took some patience, but it was well worth the effort. This cake earned rave reviews from the birthday girl and everyone else who was lucky enough to try some.

GERMAN CHOCOLATE CAKE

INGREDIENTS - CAKE
2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt
2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

INGREDIENTS - FROSTING
1 1/2 cups evaporated milk (12 ounce can)
1 1/2 cups white sugar
5 egg yolks, beaten with 1 1/2 teaspoons water
3/4 cup margarine
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups sweetened flaked coconut

DIRECTIONS
1. Preheat oven to 350 degrees. Line two 9-inch pans with parchment paper and spray pans with cooking spray.

2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla, a beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

4. For the frosting, in a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over medium-low heat, stirring constantly. Once mixture is hot, gradually increase the temperature until the mixture nearly boils. Continue stirring constantly until mixture is thick. Remove from heat. Strain mixture if you see any bits of cooked egg. Then stir pecans and coconut into the thickened sugar mixture. Cool slightly until frosting firms a bit more but is still spreadable. Spread frosting between cake layers.

This post is linked to Sweets for a Saturday.

Caramel Oat Bars

2011-05-05T20:18:00.002-05:00

Sometimes I make impulse buys when I'm shopping in the baking aisle. A while back I bought a bag of Kraft unwrapped caramel bits not knowing what to do with them. I liked the idea of not having to unwrap a bunch of caramels, but did not have any plans or desire to bake anything with caramel. After seeing the bag of caramel bits sitting in my pantry for a few months I decided I better just go looking for something to make. I found several versions of caramel oat bars on the internet, and combined recipes to get the bars that I made. The caramel was nice and gooey and paired well with the oats and chocolate chips. Just make sure to cool the bars completely before cutting or you may have a mess!

CARAMEL OAT BARS
From Hannah's Kitchen

INGREDIENTS
1 package (11 ounces) Kraft caramel bits

3 tablespoons milk
1 cup all-purpose flour

1 cup regular or quick cooking oats (not instant)

3/4 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup butter, softened
1 cup (6 ounces) semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Combine caramels and milk in a saucepan; cook over low heat, stirring constantly, until caramels melt. Set mixture aside.

2. Combine flour, oats, sugar, baking soda, salt, and butter, stirring until mixture is crumbly. You can also just use your hands to mix until crumbly. Press half of the crumb mixture into a greased 8 x 8 inch baking pan. Bake at 350 for 10 minutes.

3. Remove crust from oven and sprinkle with chocolate chips. Pour caramel mixture evenly on top. Sprinkle on remaining crumbs. Bake at 350 for 15-18 minutes, or until bars are lightly browned. Cool completely before cutting into bars.

This post is linked to Sweets for a Saturday.

Vanilla Bean Cupcakes

2011-04-27T21:54:00.001-05:00

I made these cupcakes for a spring potluck last week and they were pretty tasty. I really wanted to make these so I could use my new vanilla bean paste and see those wonderful vanilla bean specks in the cake and frosting. The vanilla bean paste is a really cool product. I got mine from a local specialty grocery, but you can also order it online. You can use vanilla bean paste in place of vanilla beans and it is much less expensive but still packs a lot of good vanilla flavor. I definitely recommend giving these a try.

VANILLA BEAN CUPCAKES
From Cookie Madness

INGREDIENTS - CUPCAKE
6 large egg whites (3/4 cup), at room temperature
1 cup whole milk, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla paste
2 1/4 cups cake flour (9 ounces)
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool and cut into pieces

INGREDIENTS - FROSTING
2 sticks (8 oz) butter, softened
4 cups powdered sugar
4 teaspoons vanilla bean paste
2 tablespoons milk

DIRECTIONS
1. Preheat oven to 350 degrees. Line 24 cupcake pans with paper liners.

2. Combine egg whites, milk, almond extract and vanilla paste in a large glass liquid measuring cup. Mix with a fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter and beat on low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 30 seconds longer.

4. Divide batter evenly between cupcake cups. Bake on center rack for 18-20 minutes or until cupcakes test done – a toothpick should come out with moist crumbs. Let cupcakes rest in the pan for about 5 minutes, then carefully remove them from the pans and let them cool on a rack.

5. To make icing, mix together the butter and powdered sugar. Mix in the vanilla bean paste and some of the milk. Beat on high until light and creamy, scraping sides of bowl. Add remaining milk if needed. Taste test and add more sugar, vanilla bean paste or milk to get the consistency you want.

Classic Cheesecake

2011-04-22T19:27:00.002-05:00

This cheesecake was made on request for a very special birthday. Until this past week, it had probably been over a year since I baked a cheesecake, so I was slightly nervous that there would be issues. Luckily, everything went smoothly. The cheesecake turned out great - it was rich without being too heavy, and had a nice creamy consistency. The recipe is simple and can be dressed up in a variety of ways. I simply cut up a pint of strawberries, sprinkled them with sugar, let the berries sit overnight, and served the sweetened strawberries on the side.

I don't know why the top of the cheesecake is kind of spotted. I suspect it had something to do with my not-so-stellar apartment oven. Thankfully, the texture of the cheesecake was unaffected.

I will definitely not wait another six months before making cheesecake again!

CLASSIC CHEESECAKE
From Hannah's Kitchen

INGREDIENTS - CRUST
2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted

INGREDIENTS - FILLING
4 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
1 tablespoons fresh lemon juice
5 eggs

DIRECTIONS
1. Preheat oven to 475 degrees F.

2. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.

3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into and up the sides of a 9-inch spring form pan that has been sprayed with non-stick spray.

4. Wrap a large piece of heavy duty foil around the bottom of the pan to keep the cheesecake in the water bath.

5. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, vanilla, and lemon juice. Mix for a couple of minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

6. Pour the cream cheese filling into the crust.

7. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.

8. Remove the cheesecake from the oven to cool.

9. When cheesecake cools to room temperature, cover with foil and chill for 6-8 hours before removing the outer ring of the pan and serving.

This post is linked to Sweets for a Saturday.

Bacon Chocolate Chip Cookies

2011-04-10T16:22:00.002-05:00

Using bacon in sweet applications seems to be all the rage, so of course I had to try it. I candied the bacon in these cookies before chopping it up and adding it to the batter. When I showed up at work and told people that there was bacon in the chocolate chip cookies I was met with skepticism. However, everyone who tried the cookies thought they were good and the cookies soon vanished. The candied bacon provides a sweet, salty, and smoky burst that really compliments the dark chocolate chips. This cookie makes me think of my maternal grandmother, who never met a piece of bacon she didn't like, and who also happens to be one of the best bakers around.

The bacon goes into the oven sprinkled with brown sugar.

After baking, the bacon is dark and sweet.

The bacon is diced and mixed into the dough.

The end result is an interesting and delicious cookie!

BACON CHOCOLATE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS - CANDIED BACON
12 slices thick-cut bacon
1/4 cup brown sugar

INGREDIENTS - COOKIES
1/2 cup butter, softened
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
12 slices candied bacon, diced
2 cups semi-sweet chocolate chips

DIRECTIONS:
1. For the bacon: preheat the oven to 400 degrees. Place bacon on a rimmed baking sheet lined with parchment paper. Sprinkle bacon with half of the brown sugar. Bake for about 15 minutes total. Halfway through the baking time, flip the slices of bacon over, drag them through the syrupy liquid in the pan, and sprinkle the slices with the remaining brown sugar. Continue baking until bacon reaches a dark mahogany color. Remove to a wire rack to cool. Once bacon is cool and crisp, dice into small bits.

2. For the cookies: preheat oven to 350 degrees F. Cream butter, shortening, and sugars together until light and fluffy. Mix in vanilla and eggs until combined. In a separate bowl, combine flour, salt, and baking soda. Add flour mixture to butter mixture until combined. Stir in chocolate chips and bacon pieces. Drop dough by tablespoonfuls onto parchment-lined baking sheets. Bake for 8-10 minutes or until edges are set and just turning light brown. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

This post is linked to Sweets for a Saturday and Sweet Tooth Friday.

Coconut Chocolate Chip Cookies

2011-03-26T14:16:00.000-05:00

I was hungry for some cookies last night so I threw these together. I used milk chocolate chips because I had some that I needed to use up, but I'm sure these cookies would also be delicious with semi-sweet chocolate as well. If you want to give them even more of an Almond Joy candy bar feel, you can throw in some chopped almonds.

COCONUT CHOCOLATE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS
1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
1 cup shredded sweetened coconut

DIRECTIONS
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a large bowl, cream shortening and sugars until light and fluffy. Add in eggs and vanilla and mix until combined. In a small bowl, stir together flour, baking soda, and salt. Slowly add flour mixture to the sugar mixture, mixing just until combined. Stir in chocolate chips and coconut.

3. Drop dough by the tablespoon onto cookie sheets and bake 8-10 minutes, or until edges begin to turn light brown. Cool on cookie sheets for 5 minutes, then remove to wire racks to cool completely.

Strawberry Cake with Cream Cheese Frosting

2011-03-18T19:02:00.001-05:00

Today we had a baby shower at work for one of our co-workers who is about to become a father for the second time. The papa-to-be said he likes strawberry cake, so this was the perfect opportunity for me to make a strawberry cake for the first time. As you can see, strawberry cake is quite pink. However, the new baby is going to be a boy so I decorated the cake with blue accents to match all the other lovely decor that the shower masterminds had put together. Even though the blue and pink look a little strange together on a cake, the various colors did not affect the taste. Most strawberry cakes are flavored with Jello, but this one gets all of its flavor from real strawberries. It was pretty good and you could definitely taste the strawberry flavor. The frosting recipe makes a little more than you really need, but I'm not complaining. And once again, a big congratulations to Mr. and Mrs. M!

I used thawed frozen strawberries...

...and blended them into a puree.

The dry ingredients are mixed together.

Then the strawberries and butter are added to make a very thick batter.

After the other liquid ingredients are added the batter is poured into pans.

The finished cake is tall!

Grab a fork.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
From Smitten Kitchen, adapted from Sky High

INGREDIENTS - CAKE
4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed frozen strawberries*
8 egg whites
2/3 cup milk
1 to 2 drops red food dye, if using (to make the pink color pop more)

INGREDIENTS - FROSTING
3 (8 ounce) packages cream cheese, softened
3 sticks (12 ounces) unsalted butter, softened
8 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Dash of salt

DIRECTIONS
1. Preheat the oven to 350. Butter three 9-inch round or 8-inch square cake pans. Line with parchment or waxed paper and butter the paper.

2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.

3. In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter among the three prepared pans.

4. Bake the cakes for 30 to 34 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour.

5. For the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and salt, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

6. To assemble the cake, place one cake layer on a cake board or platter. Tucking scraps of waxed paper under the edges of the cake will protect the board or plate from any mess created while frosting the cake. Spread about 1 cup frosting over the layer, spreading it to the edge. Repeat with the second layer. Add the top layer and frost the top and sides of cake with remaining frosting, reserving a small amount if you wish to tint it and pipe a decoration on the cake. If not, you can decorate the cake top with thinly-sliced strawberries. Remove the waxed strips to reveal and neat, clean cake board.

* Sky High notes that it may seem surprising that frozen strawberries are used here, but they’re always available and their quality is consistent. Also, you need to use 1 1/2 cups of the puree, NOT 1 1/2 cups strawberries. I used an entire 16 ounce bag of thawed frozen strawberries and had just over 1 1/2 cups of puree.

Smores Cookies

2011-03-10T20:32:00.000-06:00

I have a really good Smores bar cookie recipe, but I have been searching for a Smores cookie recipe for a few weeks. Sometimes bars will not do and you just need individual cookies! The key to keeping these cookies looking nice is to put the marshmallows and milk chocolate pieces on after the cookies are mostly done, and then pop them back into the oven to finish baking.

SMORES COOKIES
From Hannah's Kitchen

INGREDIENTS
1/2 cup butter
1/2 cup shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips
1 cup crumbled graham crackers (leave some small chunks)
2 cups mini marshmallows
2 large Hershey's Milk Chocolate candy bars, chopped

DIRECTIONS
1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.

2. In a small bowl, combine flour, baking soda, and salt.

3. In a large bowl, beat butter, shortening, brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla until combined. Add in flour mixture until just combined. Stir in graham crackers and mini chocolate chips.

4. Drop dough with a small cookie scoop (about one tablespoon in size) about 2-inches apart on the prepared cookie sheets. Bake for 6-7 minutes or until cookies are just starting to set. Remove cookies from oven and top with marshmallows and Hershey's candy bar pieces. Return cookies to the oven for 1 1/2 to 2 minutes or until cookies have finished baking and the edges are light golden brown.

5. Remove cookies to wire racks to cool.

Black and White Chocolate Cake

2011-03-06T20:50:00.000-06:00

Happy Birthday to Matthew! My husband's birthday was this past weekend and he always likes to have a unique and somewhat fancy cake to celebrate. This year he chose the black and white chocolate cake from Baking: From My Home to Yours by Dorie Greenspan. The cake and its wonderful creams were challenging, but definitely worth the effort. I will admit, it took me two tries to get the white chocolate whipped cream to work. It curdled badly the first time, so the second time I was much more careful and did not crank the mixer to high power (which is what the recipe indicates). My second effort was a success. I had never eaten white chocolate whipped cream before and was surprised to find out how rich and delicious it tasted. The recipe suggested topping the cake with chocolate curls, but by the time I was finally finished assembling all the layers I was exhausted and settled for a sprinkling of cocoa powder.

BLACK AND WHITE CHOCOLATE CAKE
From Baking: From My Home to Yours by Dorie Greenspan

INGREDIENTS
For the Cake:
2 cups cake flour
2 t baking powder
1/8 t baking soda
1/4 t salt
1 1/4 sticks (10 T) unsalted butter, room temp.
1 cup sugar
3 large eggs
1 large egg yolk
1 t pure vanilla extract (I'm going to substitute vanilla beans from my huge stash!)
3/4 cup buttermilk

For the Dark Chocolate Cream:
2 cups whole milk
4 large egg yolks
6 T sugar
3 T cornstarch, sifted
1/4 t salt
7 oz bittersweet chocolate, melted
2 1/2 T unsalted butter, cut into 5 pieces, at room temp

For the White Chocolate Whipped Cream:
6 oz premium quality white chocolate (such as Valrhona Ivoire or Guittard), finely chopped
1 1/2 cups heavy cream

Chocolate shavings or curls for decoration (optional)

DIRECTIONS
Getting Ready: Center a rack in the oven and preheat the oven to 350degrees F. Butter two 9 x 2 inch round cake pans, dust insides with flour, tap out the excess and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake: Sift together the cake flour, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.

Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then unmold, remove the paper and invert to cool to room temperature right side up on the rack.

To Make the Dark Chocolate Cream:
Bring the milk to a boil.

Meanwhile, in a large heavy-bottomed saucepan, whisk the egg yolks with the sugar, cornstarch and salt until thick and well blended. Whisking without stopping, drizzle in about 1/4 cup of the hot milk--this will temper, or warm, the yolks so they won't curdle--then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes. Remove the pan from the heat.

Whisk in the melted chocolate, and let stand for 5 minutes. Then whisk in the pieces of butter, stirring until they are fully incorporated and the chocolate cream is smooth and silky. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the cream until chilled, or for up to 3 days. Or, if you want to cool the cream quickly, put the bowl with the cream into a larger bowl filled with ice cubes and cold water and stir the cream occasionally until it is thoroughly chilled, about 20 minutes.

To Make the White Chocolate Whipped Cream:
Put the white chocolate in a heatproof bowl and put the bowl over a saucepan of gently simmering water. Stir frequently to melt the chocolate evenly. Meanwhile, bring 1/2 cup of the heavy cream to a boil.

When the white chocolate is melted, remove the bowl from the pan. Pour the hot cream into the melted chocolate and let it sit for a minute. Using a small spatula, stir the chocolate gently until it is smooth. Let it sit on the counter until it reaches room temperature--it can't be the least bit warm when you add it to the whipped cream.

Working with the stand mixer with the whisk attachment or with a hand mixer in a large bowl, beat the remaining 1 cup heavy cream only until it holds the softest peaks. Turn the machine to high, add the cooled white chocolate all at once and continue to beat until the whipped cream holds firm peaks. Turn the whipped cream into a bowl, press a piece of plastic wrap gently against the surface to create an airtight seal and refrigerate for at least 2 hours, or up to 6 hours.

To Assemble the Cake:
If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Slice each layer horizontally in half. Place one layer cut side down on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper.

Remove the dark and white chocolate creams from the refrigerator and whisk each of them vigorously to loosen and smooth them. With a long metal icing spatula, spread enough dark chocolate cream (about 1 cup) over the cake layer to cover it completely. Top the cream with another cake layer, cut side up, and cover this layer with white chocolate whipped cream, making the white layer about the same thickness as the dark layer. Cover with a third layer, cut side up, and cover with another cup of so of the dark chocolate cream. (You'll have some dark chocolate cream left over--use it as a dip for madeleines or sables). Top with the final layer of cake, cut side down, and frost the sides and top with the remaining white chocolate whipped cream. If you'd like to decorate the top with chocolate shavings or curls, do it now.

Refrigerate for at least 3 hours, or overnight.

Banana Walnut Chocolate Chip Cookies

2011-02-24T20:23:00.000-06:00

This recipe was recommended to me by another baking enthusiast and the cookies turned out beautifully. They are reminiscent of banana bread, but in a nice bite-sized package. I altered the original recipe slightly because I did not have any whole wheat flour on hand. I also used chocolate chips instead of chunks for the same reason. The oats, chocolate chips, and walnuts make these cookies special and they are definitely worth a try!

BANANA WALNUT CHOCOLATE CHIP COOKIES
Adapted from Martha Stewart

INGREDIENTS
1 1/2 cups all purpose flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned oats
8 ounces semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts, toasted

DIRECTIONS
1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

2. Whisk together flour, salt, and baking soda in a small bowl. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low and add egg and vanilla; mix until combined. Add flour mixture and mix until just combined. Stir in oats, chocolate chips, and walnuts.

3. Using a 1 1/2 inch ice cream or cookie scoop, drop dough onto baking sheets about 2 inches apart. Bake cookies until golden brown and set, 10-12 minutes. Let cookies cool on sheets for 5 minutes and then transfer cookies to wire racks to cool completely.

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

2011-02-04T20:41:00.000-06:00

The weather in Dallas has been crazy the past few days, which has prompted me to do some baking to keep busy. We had an ice storm at the beginning of the week followed by 5 inches of snow last night! I actually baked these cupcakes for a coworker's birthday today, but she wasn't able to make it into the office and then the office closed about an hour after I had arrived. Somehow, those of us who made it into the office managed to eat a dozen cupcakes between 8:15 and 9:00 a.m., but I still have another dozen to eat over the weekend. I'll probably have to come up with something else to bring for the birthday girl on Monday! These cupcakes were super moist and the frosting was divine. Don't skimp on the coffee - you will not taste it in the baked cupcakes and it really does enhance the chocolate flavor. I especially liked how the cupcake ingredients are all just dumped into a bowl and mixed together, making these super quick to whip up.

CHOCOLATE CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING
Adapted from Paula Deen

YIELD - 24 CUPCAKES

INGREDIENTS - CUPCAKES
8 ounces sour cream
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup strong brewed coffee
1 cup vegetable oil
3 large eggs

INGREDIENTS - FROSTING
8 ounces cream cheese, softened
8 ounces butter, softened
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups powdered sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F. Line cupcake pans with 24 cupcake liners.

2. For the cupcakes - in a large bowl, combine all the cupcake ingredients. Beat at medium speed with an electric mixer until smooth. Divide batter among the 24 cupcake liners. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove cupcakes from pans and let cool completely on wire racks.

3. For the frosting - place the cream cheese and butter in a large mixing bowl and beat on medium speed until combined, about 30 seconds. Add the cocoa powder and vanilla and mix until combined. Add the powdered sugar one cup at a time, mixing after each cup is added. Once ingredients are combined, beat on medium speed for 2 minutes until frosting is light and fluffy. Pipe or spread frosting onto cooled cupcakes.

Fudgy Kahlua Brownies

2011-01-18T19:46:00.000-06:00

This past weekend I volunteered to bring dessert to a ladies-only potluck hosted by a fellow food-loving friend. I figured some brownies with booze would go over well with a crowd of 10-12 ladies free from husbands and children for the evening. We put out a pretty impressive dinner spread and it was a great evening. I prefer my brownies to be fudgy, and these ones did not disappoint. They turned out thick and rich and had excellent flavor. I originally made the icing with 2 tablespoons of Kahlua, but it seemed a bit boozy, so the icing recipe below contains only 1 tablespoon.

FUDGY KAHLUA BROWNIES
Adapted from www.recipegirl.com

INGREDIENTS - BROWNIE
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups light brown sugar
2 large eggs
1/2 cup Kahlua (or another coffee liqueur)

INGREDIENTS - ICING
3 tbsp cocoa powder
3 tbsp unsalted butter, softened
1 tbsp Kahlua
1 2/3 cups powdered sugar
2-3 tbsp milk

DIRECTIONS
1. Preheat oven to 350 degrees F. Line a 9 x 9 inch pan with foil and spray with nonstick cooking spray.

2. For the brownies: In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3. Place chocolate chips and butter in a microwave safe bowl. Microwave for 1 minute, then stir. Continue to microwave in 15-20 second intervals, stirring after each interval, until chips are melted and combined with the butter. Set aside to cool a bit.

4. In a large bowl with an electric mixer, beat sugar, eggs, and 1/2 cup Kahlua until combined. Pour in chocolate mixture and beat until well mixed. Add in dry ingredients and beat just until combined.

5. Pour batter into prepared pan. Bake for 40-45 minutes or until top cracks slightly and toothpick inserted in center comes out mostly clean (it is okay if the bottom of the toothpick is a little gooey). Remove brownies from oven and let them cool completely before icing.

6. For the icing: In a medium bowl with an electric mixer, beat cocoa powder, butter, and Kahlua together until combined. Incorporate powdered sugar, adding milk as necessary to reach a smooth, spreadable consistency.

7. Spread icing over the brownies after brownies have cooled. Chill brownies in refrigerator for at least an hour before slicing.

Peanut Butter Cup Cookies

2011-01-13T18:44:00.000-06:00

If you like peanut butter cups then you will definitely love these cookies. The dough is baked in mini muffin tins, and then while the dough is still warn a miniature peanut butter cup is pressed into the center. I've also discovered that the chocolate on the top of the peanut butter cup melts, so it is really easy to throw on some festive winter (or other) decorations if you so desire.

PEANUT BUTTER CUP COOKIES

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups (such as Reeces), unwrapped

DIRECTIONS
1. Preheat oven to 375 degrees F.

2. Sift together flour, salt, and baking soda; set aside.

3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture and mix just until combined.

4. Shape into approximately 40 balls and place one ball in each well of a mini muffin pan. You may have to do this in more than one batch if you don't have enough pans.

5. Bake for about 8 minutes. Remove from oven and immediately press a miniature peanut butter cup into the center of each mound of dough. Cool and carefully remove from pan.

Chocolate Crinkle Cookies

2010-12-31T20:31:00.000-06:00

These cookies are in all of my baking cookbooks and appear to be somewhat of a classic, but for some unknown reason I have never made them before. The dough is more like a brownie batter, but it firms up enough to make cookie dough balls once it is refrigerated. Do not skip the refrigeration step or you may end up with a big mess. The finished cookie has a nice chewy, brownie-like texture and looks great as well.

CHOCOLATE CRINKLE COOKIES
Adapted slightly from King Arthur Flour

INGREDIENTS
1 1/3 cups (8 ounces) chopped bittersweet chocolate
1/2 cup (4 ounces) unsalted butter
2/3 cup (4 3/4 ounces) sugar
3 large eggs
2 teaspoons vanilla
1 teaspoon espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups (7 ounces) all-purpose flour
1 cup (or more) confectioners' sugar (for coating)

DIRECTIONS
1. Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave until the butter melts. Remove from heat and stir until the chocolate melts and the mixture is smooth.

2. In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder and salt, then the flour just until incorporated.

3. Chill the dough for 2-3 hours or overnight. The dough will firm up considerably.

4. Preheat oven to 325 degrees.

5. Put about a cup of confectioners' sugar into a shallow bowl. Scoop out heaping teaspoon-sized portions of dough and roll into balls (about 1 1/4 inch in diameter). Drop the dough balls in the confectioners' sugar as you go, coating about 5 or 6 balls at a time.

6. Place the coated dough balls on a parchment lined cookie sheet, leaving about 1 1/2 inches between the balls. Bake for 10-12 minutes, or until the edges are set. Cool on a wire rack.

Seven Layer Bars

2010-12-26T09:48:00.000-06:00

There are seven layers of deliciousness in these bars, which makes for a super rich and decadent treat. I generally cut them into fairly small squares because they are so sinful! These were a lovely (and popular) addition to my holiday cookie tins this year.

Let's review the seven layers. Layer 1: graham cracker crumb crust.

Layer 2: semi-sweet chocolate chips.

Layer 3: butterscotch chips

Layer 4: white chips.

Layer 5: walnuts.

Layer 6: sweetened condensed milk.

Layer 7: shredded coconut.

Simple and delicious!

SEVEN LAYER BARS

INGREDIENTS
1/2 cup unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1/2 cup white chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut

DIRECTIONS
1. Preheat oven to 350 degrees F. Coat a 13 x 9 inch pan with cooking spray or line pan with foil.

2. In a small bowl, mix graham cracker crumbs and melted butter until crumbs are moistened. Press crumb mixture into bottom of prepared pan.

3. Layer chocolate chips, butterscotch chips, white chips, and walnuts over crumbs. Pour condensed milk over the chips and nuts. Sprinkle coconut over the condensed milk.

4. Bake until edges are golden brown, about 25 minutes. Cool completely before cutting.

Scotcheroos

2010-12-24T11:05:00.000-06:00

These bars remind me of high school cross country (which was looong ago, I might add). Every week before our meet, the team would have a spaghetti dinner and there were always scotcheroos for dessert. I ate lots and lots of these bars in high school, and they continue to remain a favorite of mine. These are not fancy, but the combination of crunchy cereal, smooth peanut butter, and the creamy chocolate topping is addicting!

SCOTCHEROOS
From Nestle Classic Recipes

INGREDIENTS
1 1/2 cups creamy peanut butter
1 cup granulated sugar
1 cup light corn syrup
6 cups toasted rice cereal
1 2/3 cups (11 ounces) butterscotch chips
1 cup (6 ounces) semi-sweet chocolate chips

DIRECTIONS
1. Coat a 13 x 9 inch baking pan with cooking spray.

2. Combine sugar and corn syrup in large saucepan. Cook over medium-low heat, stirring frequently, until melted. Add peanut butter and stir until peanut butter is melted and combined with the sugar mixture. Remove from heat. Add cereal; stir until thoroughly coated. Press into bottom of prepared baking pan.

3. Microwave butterscotch chips and chocolate chips in large microwave-safe bowl for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread over cereal mixture.

4. Refrigerate for 15 to 20 minutes or until topping is firm. Cut into bars.

Chocolate Chip Pecan Pie

2010-12-12T20:07:00.000-06:00

I am not sure if I have ever actually made a pecan pie before. However, since I now live in the South, I feel like I should have a go-to pecan pie recipe (or chocolate chip pecan pie recipe). I made this pie for a co-worker's last day at the office. He is a native Texan, and of course he loves pecan pie. This recipe turned out great, and my co-workers gave it a big thumbs up. If you are feeling daring, you can add a tablespoon or two of bourbon to the filling mixture.

CHOCOLATE CHIP PECAN PIE
From Hannah's Kitchen

INGREDIENTS
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
3 eggs
1 cup (6 ounces) semi-sweet chocolate chips
1 1/2 cups pecan halves
1 prepared pie shell

DIRECTIONS
1. Heat oven to 350 degrees.

2. In a bowl, beat together the corn syrup, sugar, butter, vanilla, and eggs.

3. In the bottom of the pie crust, neatly arrange pecans and sprinkle chocolate chips over the pecans. Slowly pour syrup mixture into the pie shell, on top of the pecans and chocolate chips.

4. Place pie on cookie sheet and bake for about 1 hour, checking after 45 minutes.

5. Pie is done when top is a deep golden brown and filling is set. Cool completely before serving.

Tunnel of Fudge Cake

2010-12-10T16:51:00.000-06:00

This cake rose to popularity after the recipe was entered into the Pillsbury Bake-off sometime in the 1960s. Pillsbury discontinued the packaged frosting mix that was used in the original recipe, so bakers everywhere (or maybe not everywhere - I have nothing to back this claim up) set out to re-create this classic. The first time I attempted to make this cake I was using a terrible quality bundt pan, the cake didn't come out of the pan, disaster ensued, and I ended up with tunnel of fudge cake balls. Now I have a nice, high quality Nordicware anniversary bundt pan, and all is right with the world. The cake turned out to be deliciously dense and rich. The fudge center tasted almost like brownie batter. Do not omit the nuts from this recipe, as they are important to achieving the proper consistency.

This picture isn't great, but it does a nice job of showing off the fudgy center.

TUNNEL OF FUDGE CAKE
Adapted from The America's Test Kitchen Family Baking Book

INGREDIENTS - CAKE
1/2 cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
2 cups walnuts, chopped fine
2 cups confectioners' sugar
3/4 cup Hershey's Special Dark cocoa powder or Dutch-processed cocoa powder
1 teaspoon salt
2 1/2 sticks unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
5 large eggs, room temperature

INGREDIENTS - GLAZE
4 ounces bittersweet chocolate, melted
1/3 cup heavy cream, hot
2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
pinch salt

DIRECTIONS
1. Adjust oven rack to the lower-middle position and heat the oven to 350 degrees. Grease and flour a 12-cup bundt pan or spray pan liberally with bake release spray.

2. Whisk the boiling water and chopped chocolate together in a small bowl until melted and smooth. Let the mixture cool slightly. In a medium bowl, whisk the flour, nuts, confectioners' sugar, cocoa, and salt together.

3. In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla together with an electric mixer on medium speed until light and fluffy - about 3-6 minutes. Beat in the eggs, one at a time, until combined, about 1 minute. Beat i the chocolate mixture until combined, about 30 seconds. Reduce mixer speed to low and slowly beat in the flour mixture until just incorporated, about 30 seconds.

4. Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides and gently tap the pan on the counter to settle the batter. Bake the cake until the edges begin to pull away from the sides of the pan and the top feels springy when pressed with a finger, about 45 minutes. Do not overbake.

5. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack to cool. Let the cake cool completely, about 2 hours.

6. For the glaze, whisk all of the glaze ingredients together in a medium bowl until smooth. Let sit until thickened, about 25 minutes.

7. After the cake has cooled completely, drizzle the glaze over the top and sides of the cake. Let the glaze set, about 25 minutes, before serving.

Toll House Chocolate Chip Pie

2010-11-21T19:34:00.000-06:00

If you are looking for a super easy and super tasty pie recipe, look no further. I have been meaning to try this recipe for a while, and finally got my rear in gear and baked it this past week. The pie tastes like a big gooey cookie, and would be wonderful served warm with a big scoop of vanilla ice cream.

TOLL HOUSE CHOCOLATE CHIP PIE
Adapted slightly from Nestle Toll House

INGREDIENTS
1 unbaked 9-inch (4 cup volume) deep dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate chips
1/2 cup chopped walnuts

DIRECTIONS
1. Preheat oven to 325 degrees F.

2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell.

3. Bake for 55 to 60 minutes or until knife inserted halfway between the outside edge and center comes out clean. Cool on wire rack. Serve warm.

Lemon Pistachio Biscotti

2010-11-14T19:38:00.000-06:00

I love biscotti! This recipe makes a nice crunchy cookie with lots of big flavors. If your pistachio nuts are salted, omit the salt called for in the recipe. Enjoy!

LEMON PISTACHIO BISCOTTI
From Better Homes and Gardens Biggest Book of Cookies

YIELD - ABOUT 42 COOKIES

INGREDIENTS - COOKIES
1/3 cup butter, softened
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
4 teaspoons lemon zest
1 1/4 cups pistachio nuts

INGREDEINTS - LEMON ICING
1 cup sifted powdered sugar
1 teaspoon lemon zest
1-2 tablespoons lemon juice

DIRECTIONS
1. Grease a large cookie sheet and set aside. Preheat oven to 375 degrees F.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and lemon zest with a wooden spoon. Stir in pistachio nuts.

3. Divide dough into three equal portions. Shape each portion into an 8-inch-long roll. Place rolls at least 3 inches apart on prepared cookie sheet and flatten to about 2 1/2 inches wide. Bake at 375 degrees F for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 1 hour.

4. Reduce oven temperature to 325 degrees F. Transfer rolls to a cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on an ungreased cookie sheet. Bake for 8 minutes. Turn slices over and bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Transfer cookies to a wire rack and let cool.

5. For the lemon icing combine powdered sugar, lemon zest, and lemon juice to make an icing with a drizzling consistency. Once cookies are cool, drizzle with icing. Allow icing to dry before storing.

Halloween Pumpkin Cakes

2010-10-31T15:36:00.000-05:00

Happy Halloween! These fun and festive little cakes are super cute and fairly easy to make. I made mine using large chocolate cupcakes, but you could really use any flavor you like.

HALLOWEEN PUMPKIN CAKES

DIRECTIONS
1. Depending on how big you want your pumpkins, make a batch of large cupcakes, regular cupcakes, or mini bundt cakes.
2. Make a batch of your favorite white icing while the cupcakes cool. Tint the icing orange. Make sure to serve a small portion of the icing to tint green for the tops, or just buy some green icing in a tube from the grocery store.
3. Take one large cupcake and cut the top off so it is flat. Cover the flat top with orange icing. Take another large cupcake and cut the top off. Place the cut side down on top the icing. Trim around the edge with a knife to make the cake more round. Finally, cover the cakes with orange icing and make a stem with green icing.

Key Lime Pie

2010-10-17T10:55:00.000-05:00

Last weekend we had a dinner party to attend and I offered to make dessert. We were having a big Southern meal so I wanted to make something that wouldn't be too heavy. I love key lime pie, but have never actually made it, and this seemed like the perfect opportunity. This recipe really is fabulous and everyone seemed to enjoy it. If you don't want to take all the time necessary to juice the key limes, Nellie & Joe's Key Lime Juice is a surprisingly delicious substitution and really speeds up the process.

KEY LIME PIE
Adapted from Joe's Stone Crab

INGREDIENTS - CRUST
1 1/4 cup graham cracker crumbs
5 tablespoons melted butter
1/3 cup sugar

INGREDIENTS - FILLING
3 large egg yolks
1 1/2 teaspoons key lime zest (zest of 2 key limes)
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed key lime juice

INGREDIENTS - TOPPING
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract

DIRECTIONS
1. Preheat the oven to 350 degrees F. Butter a 9-inch round pie plate.

2. Combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and up the sides of the pie pan. Bake the crust until set and golden, about 8 minutes. Set aside on a wire rack. Leave the oven on.

3. Using the high speed of an electric mixer, beat the egg yolks and lime zest at high speed for 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Add the lime juice and stir until combined, then pour the mixture into the crust.

4. Bake pie for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate.

5. Once the pie has cooled, whip the cream and confectioners' sugar, and vanilla until stiff peaks form. Spread whipped cream over the pie or pipe around the edges.

6. Before serving, freeze the pie for about 20 minutes, then cut and serve.

Texas Sheet Cake

2010-09-21T21:54:00.000-05:00

Since I have lived in Texas for more than two years now, I figured it was about time that I make a Texas sheet cake. This recipe definitely makes a lot of cake and would be good for a picnic or cookout. I knew it was dangerous for me to keep this much cake in the house, so my husband and I each ate a piece and then I took the rest of the cake to work. It was well received at the office, and I will not hesitate to use this recipe again.

TEXAS SHEET CAKE
Adapted from Cookie Madness

INGREDIENTS - CAKE
2 cups all-purpose flour
2 cups minus 1 tablespoon granulated sugar
1/2 teaspoon salt
2 sticks unsalted butter
1/3 cup unsweetened natural cocoa powder
1 cup water
2 large eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
1 teaspoon baking soda

INGREDIENTS - FROSTING
1 pound (about 3 3/4 cups) confectioners' sugar
1 stick unsalted butter
1/8 teaspoon salt
4 tablespoons unsweetened natural cocoa powder
7 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 375 degrees F. Grease a 15x10 inch jelly roll pan.

2. Mix the flour, sugar, and salt in a large mixing bowl and set aside.

3. Melt butter in a small to medium size saucepan. Stir in the cocoa powder and water and bring to a boil. Pour the boiling cocoa mixture into the bowl with the flour mixture and mix with a spoon until blended.

4. In a second bowl, whisk together the eggs, vanilla, buttermilk, and baking soda. Add the egg mixture to the cocoa mixture and stir until blended - do not overmix.

5. Pour batter into the pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. As soon as you pull the cake from the oven, start making the frosting. To get a head start, you may want to sift the confectioners' sugar while the cake bakes.

6. For the icing, sift confectioners' sugar into a mixing bowl and set aside. Melt the butter in a saucepan over medium heat. When butter is almost melted, add the 4 tablespoons cocoa powder and 7 tablespoons milk and bring just to a boil. As soon as the mixture reaches a boil, remove from heat. Stir in vanilla extract. Pour the cocoa mixture into the bowl of sifted confectioners' sugar and whisk together until smooth. Work quickly so that the frosting does not start to set up in the bowl. Once the frosting is smooth, pour the frosting over the warm cake. Allow cake to cool and frosting to set up before serving.

Marble Cupcakes

2010-08-24T21:13:00.001-05:00

I recently baked some banana cupcakes for a baby shower, but I felt like I should also bake some cupcakes that were a more traditional flavor to take along as well. That's where Martha Stewart comes in. I baked her marble cupcakes. They were fine, but nothing memorable or spectacular. These are versatile and can be covered in a variety of icings. I chose to use a chocolate icing and added some matching decor.

MARBLE CUPCAKES
From Martha Stewart's Cupcakes

YIELD - 16 CUPCAKES

INGREDIENTS
1 3/4 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water

DIRECTIONS
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper lines. Sift together cake flour, baking powder, and salt. Combine milk and cream.

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.

3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Unfrosted cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.

Banana Cupcakes

2010-08-20T21:15:00.000-05:00

For some reason, my husband and I have been doing a terrible job of eating bananas before they become overripe. I have developed a habit of tossing the overripe bananas into the freezer, intending to use them at a later date for some unknown purpose. The bananas are taking over, so I have drawn the line. No more bananas can be added to the freezer supply! Luckily, there was a baby shower at work just as my bananas were approaching that deliciously overripe stage. I decided to make banana cupcakes for the shower and they turned out to be quite tasty. I used a cream cheese icing, but you could also use vanilla or chocolate. These cupcakes would also be good with a handful of mini chocolate chips thrown into the batter as well.

BANANA CUPCAKES
Adapted from allrecipes.com

YIELD - 18 CUPCAKES

INGREDIENTS - CUPCAKES
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

INGREDIENTS - ICING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. For the cake: In a large mixing bowl, cream shortening and sugar. Add eggs, vanilla, bananas, and buttermilk. Combine the flour, baking powder, baking soda, and salt. Add flour mixture to banana mixture until just combined. Pour batter into 18 paper-lined muffin cups until cups are two-thirds full. Bake for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven, let stand for 10 minutes, then remove cupcakes from pan and cool on a wire rack.

3. For the icing: Beat softened cream cheese and butter until well blended. Add powdered sugar and vanilla and beat until smooth and creamy. Ice cupcakes only after they have cooled completely.

Peanut Butter Chocolate Layer Cake

2010-07-29T18:45:00.001-05:00

I had a birthday in July and this is the cake I chose to make to celebrate. I absolutely love the combination of peanut butter and chocolate and this cake fits the bill. The peanut butter icing is rich without being too sweet, and would also taste delicious spread over a pan of chocolate brownies.

PEANUT BUTTER CHOCOLATE LAYER CAKE

For the Cake - I used this classic Hershey's recipe that never fails: http://www.hersheys.com/recipes/recipes/detail.asp?id=184. I made one and a half times the recipe and baked as directed in three 9-inch round pans.

INGREDIENTS - PEANUT BUTTER ICING
1 cup butter softened

2 cups creamy peanut butter (not natural)
1 teaspoon vanilla extract
6 tablespoons milk, or more as needed
5 cups powdered sugar

INGREDIENTS - GANACHE GLAZE
8 ounces semi-sweet chocolate, chopped
8 ounces heavy cream
1 teaspoon corn syrup

DIRECTIONS:
1. Bake cake and set aside to cool completely.

2. For the icing: Beat butter and peanut butter until creamy. Add vanilla and beat until incorporated. Gradually beat in powdered sugar, adding milk as icing becomes stiff. Use more milk if necessary to achieve desired consistency. Beat for 2-3 minutes until fluffy.

3. For the ganache glaze: Place chopped chocolate in a bowl. Heat heavy cream until almost boiling, then pour cream over the chocolate. Let stand for one minute, then whisk until smooth and silky. Whisk in corn syrup. Set aside to come to room temperature.

4. To assemble: Frost the three layer cake with the peanut butter icing. Place the frosted cake in the refrigerator while the ganache cools. Once ganache comes to room temperature, remove cake from refrigerator. Pour some of the ganache onto the center of the top of the cake. Gently spread the ganache until it runs down over the sides. Work quickly because the ganache will begin to harden on the cold cake. You may not need to use all of the ganache to get a nice glaze.

5. Store cake in the refrigerator. Bring to room temperature before serving.

Strawberry Cream Cake

2010-07-28T21:14:00.000-05:00

My husband and I went to a potluck a few weeks ago, so as usual, I volunteered to make dessert. This recipe turned out to be a nice summer treat, and it makes for a lovely presentation.

STRAWBERRY CREAM CAKE

FOR THE CAKE: I used this recipe: http://hannahinthekitchen.blogspot.com/2009/07/yellow-bundt-pound-cake.html. The only changes I made were to bake the cake in a tube pan, and then cut the cake into three layers after it had cooled completely.

INGREDIENTS - CAKE
1 Yellow Bundt Pound Cake, cut into three layers

INGREDIENTS - FILLING
2 Quarts strawberries, hulled and cut in half length-wise
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy cream

DIRECTIONS:
1. Set the layers of cake and the hulled and cut strawberries aside.

2. For the cream filling: In a large bowl, whip the cream cheese, sugar, vanilla, and salt together with an electric mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Reduce the mixer speed to low and gradually add the heave cream until combined. Increase the mixer speed to medium-high and whip until the mixture forms stiff peaks, about 2 to 3 minutes.

3. To assemble: Place one of the cake layers on a platter. Arrange a ring of strawberry halves around the outside edge of the cake. Fill in the rest of the layer with strawberry halves. Gently spread one-third of the cream filling (about 1 1/2 cups) over the top of the strawberries. Repeat with the middle layer, layering cake, strawberries, and cream. Place the final cake layer on top and spread with the remaining cream filling. Arrange strawberries on top in a decorative pattern.

4. This is best served right away, but can be refrigerated for up to four hours. Bring cake to room temperature before serving.

Cranberry Orange Scones

2010-05-18T20:14:00.000-05:00

This was my first attempt at making any type of scone and they turned out surprisingly well. I've never really been a big scones eater, but I felt like I should give scones a try since people seem to like them and they are a coffee house staple. I would say I can now officially add scones to my repertoire.

CRANBERRY ORANGE SCONES
From Hannah's Kitchen

INGREDIENTS
2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons orange zest
8 tablespoons unsalted butter, frozen
3/4 cup dried cranberries
1/2 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
coarse sugar for sprinkling

DIRECTIONS
1. Adjust oven rack to lower-middle position and heat to 400 degrees F.

2. In a large food processor bowl, combine flour, sugar, baking powder, baking soda, salt, and zest. Pulse a few times to combine. Cut frozen butter into chunks and add to the food processor. Process until butter is incorporated and the mixture resembles coarse crumbs. Stir in dried cranberries.

3. In a small bowl, whisk the sour cream, egg, and vanilla until smooth.

4. Pour the sour cream mixture into the flour mixture and pulse until just incorporated and the dough begins to clump together. Do not overmix!

5. Place dough on a lightly floured work surface and form into a 7 to 8-inch circle about 3/4 inch thick. Sprinkle with the coarse sugar. Use a sharp knife to cut dough into 8 triangles. If the dough is too sticky to cut, spray the knife with cooking spray and then cut the dough.

6. Place the dough triangles about 1 inch apart on a parchment-lined baking sheet. Bake until golden brown, about 15-17 minutes. Cool for 5 minutes and serve warm, or cool completely and serve at room temperature.

Red Velvet Cake

2010-04-28T19:14:00.000-05:00

This should have been posted long ago, but somehow got lost in the shuffle. Several of my co-workers were starting a major diet plan on January 1, 2010, so everyone wanted one last piece of cake before the fasting began. I made this red velvet cake and brought it to work on December 31, and it quickly disappeared. I particularly enjoyed the icing, as it complements the cake well without being as sickeningly sweet as some other cream cheese icings I have tried.

Another photo for good measure...

RED VELVET CAKE
From America's Best Lost Recipes

INGREDIENTS - CAKE
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons (one 1-ounce bottle) red food coloring
2 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar

INGREDIENTS - ICING
16 tablespoons (2 sticks) unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt

DIRECTIONS
1. FOR THE CAKE: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk the flour, baking soda, and salt in a medium bowl. Whisk the buttermilk, vinegar, vanilla, and eggs in a large measuring cup. Mix the cocoa with the food coloring in a small bowl until a smooth paste forms.

2. With an electric mixer on medium-high speed, beat the butter and granulated sugar together until fluffy, about 2 minutes. Add the flour mixture and the buttermilk mixture alternately in two batches, beating after each addition until combined. Add the cocoa mixture and beat on medium speed until completely incorporated. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cakes in the pans 10 minutes, then turn out onto a rack to cool completely, at least 30 minutes.

3. FOR THE ICING: With an electric mixer on medium-high speed, beat the butter and confectioners' sugar until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the vanilla and salt.

4. Spread about 2 cups frosting on one cake layer. Top with the second cake layer and spread the top and sides of the cake with the remaining frosting. Serve. (The cake can be refrigerated for up to 3 days.)

Lower Fat Granola

2010-04-04T17:03:00.001-05:00

I have recently become interested in making homemade granola. It is so incredibly expensive to buy, yet so easy (and much cheaper) to make at home. Plus, it fills your house with a divine aroma as it bakes! I like to use the oat mixture as a base, and then add different nuts and dried fruit to make new flavor combinations. You can make lots of substitutions here - just make sure to keep the ratio of oat mixture to liquid mixture about the same. This recipe is lower in fat than most because it uses only one tablespoon of oil. If you don't have agave nectar you can substitute additional honey.

LOWER FAT GRANOLA
From Hannah's Kitchen

INGREDIENTS
2 1/2 cups old fashioned rolled oats
1/2 cup almonds, coarsely chopped
1/2 cup walnuts, coarsely chopped
1/4 cup wheat germ
1/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon sea salt (omit if your nuts are salted)
6 tablespoons unsweetened applesauce
3 tablespoons agave nectar
2 tablespoons honey
1 tablespoon vegetable oil
1/4 cup dried apricots, diced
1/4 cup dried cranberries

DIRECTIONS
1. Preheat oven to 300 degrees F.

2. In a large bowl, mix together the oats, almonds, wheat germ, brown sugar, cinnamon, and salt.

3. In a small saucepan, warm the applesauce with the agave nectar, honey, and oil.

4. Mix the liquid into the dry ingredients until thoroughly combined, then spread the mixture evenly onto a rimmed baking sheet.

5. Bake granola for about 45 minutes, stirring every 10 minutes until the granola is deep golden brown.

6. Remove from oven and cool completely. Add dried fruit and store in an airtight container for up to one month.

Cinco Leches Cake

2010-03-07T22:17:00.001-06:00

My husband celebrated his birthday this past week and he always wants something unique for his birthday cake. This year he decided tres leches was not enough, and that the magic number of leches was cinco. So instead of the traditional three milks in a tres leches cake, I kicked it up a notch with two additional milks. I also made the cake into a layer cake instead of the traditional pan size since I was trying to create a more impressive presentation. The results were delicious and my husband has declared this to be one of his favorite cakes ever.

One happy hubby.

The inside of the cake.

Delicious!

CINCO LECHES CAKE
Adapted from The America's Test Kitchen Family Baking Book

INGREDIENTS - CAKE
3 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1 1/2 cups whole milk
12 tablespoons unsalted butter, cut into pieces
3 teaspoons vanilla extract
6 large eggs, room temperature
3 cups sugar

INGREDIENTS - MILK MIXTURE
1 can (14 ounces) sweetened condensed milk
1/2 can (7 ounces) dulce de leche
1 can (12 ounces) evaporated milk
1 cup heavy cream
1/2 cup half and half

INGREDIENTS - FROSTING
2 cups heavy cream
6 tablespoons light corn syrup
2 teaspoons vanilla extract

DIRECTIONS:
1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour three 9-inch round cake pans. Line pans with parchment.

2. Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl. Heat the milk, butter, and vanilla together in a small saucepan over low heat until the butter is melted. In a large bowl, whip the eggs with an electric mixer on medium-high speed and gradually add the sugar, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4 to 8 minutes.

3. Reduce the mixer speed to low and add the melted butter mixture until combined, about 30 seconds. Add the flour mixture, in two additions, until incorporated, about 30 seconds. Increase the mixer speed to medium and whip the batter until fully combined and smooth, about 30 seconds.

4. Scrape the batter evenly into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center coems out with a few crumbs attached, 25 to 30 minutes. Let the cake cool in the pan for 10 minutes.

5. While the cake is cooling, whisk all ingredients for the milk mixture in a large bowl. Set aside.

6. Using a toothpick, poke about 50 holes in each warm cake - you do not need to poke all the way through. Slowly pour the milk mixture evenly over the three cakes. Let the cakes cool slightly at room temperature for about 15 minutes, then refrigerate them until the milk mixture is completely absorbed and the cakes have cooled, about 3 hours.

7. Let the cake sit at room temperature for 30 minutes. Beat the heavy cream, corn syrup, and vanilla together in a large bowl with an electric mixer on medium speed to stiff peaks.

8. To assemble, soak each cake pan in a hot water bath for 30 seconds to help in the unmolding process. Turn the first cake out onto a serving platter and top with a thin layer of the whipped cream frosting. Repeat with the next two cake layers. Then frost the sides and smooth out the top. Decorate with maraschino cherries, if desired.

Chocolate Blackout Cake

2010-02-28T20:35:00.001-06:00

My nephew, Brady, recently celebrated his 3rd birthday so I of course volunteered to bake the cake. Since he loves chocolate pudding and chocolate cake, the chocolate blackout cake seemed like it would be right up his alley. This cake uses a rich homemade choclate pudding as both a filling and icing between layers of dark chocolate cake. One of the layers of cake is broken up into small pieces and sprinkled over the pudding to create the cake's signature look. It was definitely very rich and very chocolatey!

Here is the birthday boy getting ready to blow out his candle!

A cake slice on a Cars plate.

CHOCOLATE BLACKOUT CAKE
From America's Best Lost Recipes

INGREDIENTS - PUDDING
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half-and-half
1 cup milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract

INGREDIENTS - CAKE
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter
3/4 cups Dutch-processed cocoa powder
1 cup brewed coffee, room temperature
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

DIRECTIONS
1. For the pudding - Whisk the granulated sugar, cornstarch, salt, half-and-haf, and milk in a large saucepan. Set the pan over medium heat. Add the chocolate and whisk constantly until the chocolate melts and the mixture begins to bubble, 2 to 4 minutes. Stir in the vanilla and transfer the pudding to a large bowl. Place plastic wrap directly on the surface of the pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake - Adjust an oven rack to the middle position and heat oven to 325 degrees. Grease and flour two 8-inch cake pans. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

3. Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the coffee, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.

4. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans 15 minutes, then invert onto a wire rack to cool completely, at least 1 hour.

5. To assemble the cake - Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on a serving platter or cardboard round. Spread 1 cup pudding over the cake layer and top with another layer. Repeat with 1 cup pudding and the last cake layer. Following the photos, spread the remaining pudding evenly over the top and sides of the cake. Sprinkle the cake crumbs evenly over the top and sides of the cake, pressing lightly to adhere the crumbs. Serve. The cake can be refrigerated for up to 2 days.

Nanaimo Bars - January Daring Bakers' Challenge

2010-01-31T20:28:00.000-06:00

The January 2010 Daring Bakers' Challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. Nanaimo bars are a classic Canadian dessert, and so very appropriate with the 2010 Winter Olympics in Vancouver just around the corner. I opted to use gluten in my bars, but otherwise followed the recipe. These are very rich!

NANAIMO BARS

INGREDIENTS - BOTTOM LAYER
1/2 cup unsalted butter
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa powder
1 large egg, beaten
1 1/4 cups graham wafer crumbs
1/2 cup almonds, finely chopped
1 cup shredded sweetened coconut

INGREDIENTS - MIDDLE LAYER
1/2 cup unsalted butter
2 tablespoons and 2 teaspoons heavy cream
2 tablespoons vanilla pudding mix
2 cups powdered sugar

INGREDIENTS - TOP LAYER
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter

DIRECTIONS
1. For Bottom Layer: Melt butter, sugar, and cocoa in the top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts, and coconut. Press firmly into an ungreased 8 x 8 inch pan.
2. For Middle Layer: Cream butter, heavy cream, pudding mix, and powdered sugar in a mixer bowl. Beat until light in color. Spread over bottom layer.
3. For Top Layer: Melt chocolate and butter over low heat. Cool. Once cool, pour over middle layer and chill.

Snickerdoodle Cookies

2010-01-08T20:33:00.000-06:00

Snickerdoodles are a classic cinnamon sugar cookie, and happen to be one of my husband's favorites. I have tried several recipes and this is the one that he likes best. These cookies bake up nice and crispy around the edges and chewy in the center.

SNICKERDOODLE COOKIES

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
1. Preheat oven to 375 degrees F.

2. In a large bowl, cream together the butter, shortening, 1 1/2 cups sugar, eggs, and vanilla.

3. In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add flour mixture to butter mixture and mix until just combined.

4. Mix the 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl.

5. Shape rounded tablespoonfuls of dough into balls. Roll balls in cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes or until edges are set. Remove cookies to wire racks to cool.

Lemon Bundt Cake

2010-01-03T20:27:00.003-06:00

Happy New Year! The holidays were busy so I fell a little behind in my postings. I made this cake back in December. It has a lovely, fresh lemon flavor and would be great for brunch, tea, or dessert.LEMON BUNDT CAKE

INGREDIENTS - CAKE

3 cups unbleached all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk, room temperature

1 tablespoon vanilla extract

3 tablespoons fresh lemon juice

3 tablespoons fresh grated lemon zest

2 1/4 sticks unsalted butter, cut into chunks and softened

2 cups sugar

3 large eggs, room temperature

1 large egg yolk, room temperature

INGREDIENTS - GLAZE

1 3/4 cups confectioners' sugar

1/4 cup fresh lemon juice

1 teaspoon fresh grated lemon zest

pinch salt

DIRECTIONS

1. Adjust an oven rack to the lower middle position and heat the oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

2. Whisk flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk, vanilla, lemon juice, and lemon zest together.

3. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.

4. Reduce mixer speed to low and beat in one-third of the flour mixture followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour just until incorporated.

5. Scrapte the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 50-60 minutes, rotating the pan halfway through baking.

6. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack to cool completely, about 2 hours, before serving.

7. While cake cools, whisk together all glaze ingredients in a small bowl until smooth. Let sit until thickened, about 25 minutes. Pour glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides. Let glaze set before serving, about 25 minutes.

Italian Cream Cake

2009-12-10T16:01:00.005-06:00

This was my first attempt at an Italian cream cake. My sister-in-law loves this kind of cake, so of course I volunteered to make one for her birthday. Not only had I never baked this type of cake before, I somehow had never even tasted this kind of cake before! I searched for recipes, and ended up going with what looked to be a fairly standard recipe from Southern Living. The cake is pretty rich, but I think we all agreed that it turned out to be tasty. The cream cheese frosting with toasted pecans is amazingly good. I am offically a fan of Italian cream cakes!

I decorated the top with some frosting I had reserved before adding the pecans.It looks good enough to eat!ITALIAN CREAM CAKE

Adapted slightly from Southern Living

INGREDIENTS

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups unbleached all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup flaked coconut

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans, and line with parchment.

2. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla, beating until blended.

3. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.

4. Beat egg whites in a separate bowl until stiff peaks form; fold into batter. Pour batter evenly into the three prepared pans.

5. Bake for 20-25 minutes, or until a wooden pick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.

6. Spread nutty cream cheese frosting between layers and on top and sides of cake.

NUTTY CREAM CHEESE FROSTING

From Southern Living

INGREDIENTS

1 cup chopped pecans, toasted and cooled

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

1 tablespoon vanilla extract

1 (16 ounce) package powdered sugar, sifted

DIRECTIONS

1. Beat cream cheese, butter, and vanilla at medium speed with an electric mixter until creamy. Add powdered sugar, beating at low speed until blended.

2. Beat frosting at high speed until smooth; stir in pecans.

**NOTE: I used one and one half times the frosting recipe for my cake.

Banana Snack Cake

2009-11-15T20:19:00.004-06:00

I had an abundance of overripe bananas on my banana rack, so instead of making more banana bread I made this tasty cake. You can frost the cake with the cream cheese icing as I did, top it with Cool Whip, or just sprinkle it with powdered sugar.
BANANA SNACK CAKE
Adapted slightly from Cafe Zupas

INGREDIENTS

1/2 cup butter, softened

1 1/2 cups white sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup mashed ripe banana

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs until combined, then add the sour cream and vanilla and beat until combined.

3. In a separate bowl, stir together the flour, baking soda, salt, and cinnamon. Beat flour mixture into the wet batter until just combined. Stir in the mashed banana with a spatula. Spread batter evenly into prepared pan.

4. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow bars to cool completely before frosting.

Dark Chocolate Cake with Chocolate Mousse Filling

2009-11-05T18:48:00.007-06:00

My brother-in-law, Jay, had a birthday this past weekend and I offered to make a cake. He requested a chocolate cake, so I tried to make it special with dark chocolate frosting and a chocolate mousse filling. This cake recipe never fails me, and the dark chocolate frosting was simple but divine.

The cake (in a photo with horrible lighting...).Jay prepares to blow out the candles as Leslie (who finished a half marathon earlier that morning) and Brady look on. CHOCOLATE CAKE

From Hershey's

INGREDIENTS

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup Hershey's Cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt
2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS

1. Preheat oven to 350 degrees. Line three 9-inch pans with wax paper and spray pans with cooking spray.

3. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

DARK CHOCOLATE FROSTING

From Hershey's

INGREDIENTS

1/2 cup butter
2/3 cup Hershe's Special Dark Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

DIRECTIONS

1. Melt butter, stir in cocoa.

2. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.

French Macaroons

2009-10-27T22:26:00.010-05:00

I waited until the last minute, but somehow managed to complete another Daring Bakers' challenge. The challenge was to make French macaroons, which as I learned, are completely different than the coconut macaroons that are common in America. This was probably my least successful challenge so far. The macaroons were delicious, but they did not turn out to have "feet" (which as I have learned are a distinguishing characteristic of a French macaroon). I will have to try to figure out what may have caused my lack of feet, although it may remain a mystery forever. I chose to fill my macaroons with chocolate ganache, but they would also be delicous filled with jam.

The 2009 October Daring Bakers' challenge was brought to us by Ami S. She chose macaroons from Claudia Fleming's The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
The Process:
The confectioners sugar and almond flour are combined.

The egg whites are beaten to stiff peaks.

The almond flour and sugar are sifted and folded into the egg whites.
The batter is piped onto parchment-lined pans...

...and baked until just golden.

The ganache filling.

The final product, a ganache-filled macaroon.

FRENCH MACAROONS

From Claudia Fleming's The Last Course: The Desserts of Gramercy Tavern

INGREDIENTS

2 1/4 cups confectioners sugar

2 cups almond flour

2 tablespoons granulated sugar

5 egg whites, room temperature

DIRECTIONS

1. Preheat the oven to 200 degrees F. Combine the confectioners sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners sugar in the bowl of a food processor and grind until the nuts are very fine and powdery.

2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour mixture in two batches. Be gentle. Do not overfold, but fully incorporate your ingredients.

4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip or a zipper bag with a corner cut off.

5. Pipe one-inch sized mounds of batter onto baking sheets lined with parchment paper.

6. Bake the macaroon for 5 minutes. Remove the pans from the oven and rasie the temperature to 375 degrees F. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until lightly colored.

7. Cool on a rack before filling.

Toffee Chocolate Chip Bars

2009-10-23T09:12:00.003-05:00

My husband volunteered to bring a dessert to a potluck at work this week, which really means he volunteered me to make a dessert for him to bring to the potluck. Lucky for him, I am always looking for reasons to bake so I set out to make these bars. I always seem to have an excess of toffee bits on hand, so these bars turned out to be a great use for the toffee bits. Plus, the bars were well received at the potluck and the hubby returned home with an empty container.

TOFFEE CHOCOLATE CHIP BARS
From Hannah's Kitchen

INGREDIENTS
2 1/2 cups all-purpose flour
2/3 cup firmly packed light brown sugar
3/4 cup cold butter
2 cups (12 ounce pkg.) semi-sweet chocolate chips, divided
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package toffee baking bits, divided

DIRECTIONS
1. Preheat oven to 350 degrees F. Coat a 9 x 13 inch pan with non-stick spray, or coat pan with foil and spray foil with non-stick spray.

2. In a large bowl, stir together flour and brown sugar. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture and press remaining crumb mixture into bottom of prepared pan to form a crust. Bake crust for 10 minutes.

3. Remove crust from oven and pour sweetened condensed milk evenly over the partially baked crust. Reserve 1/4 cup of the toffee bits, and sprinkle the remaining toffee bits evenly over the sweetened condensed milk.

4. Stir 1 1/2 cups chocolate chips into the reserved crumb mixture and sprinkle evenly over the toffee layer. Sprinkle the remaining 1/2 cup of chocolate chips over the top.

5. Bake for 25-30 minutes or until golden brown. Remove from oven and sprinkle with reserved 1/4 cup of toffee bits. Cool completely before cutting into bars.

Peanut Butter Chocolate Chip Cookies

2009-10-19T22:17:00.004-05:00

My parents came down to visit us from Iowa a few weeks ago and, as always, I had to have homemade cookies waiting when they arrived. This time around I opted for peanut butter chocolate chip cookies. These are not only great looking cookies, but they turn out soft and chewy when baked properly.PEANUT BUTTER CHOCOLATE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 325 degrees F and line baking sheets with parchment paper.

2. In a large mixer bowl, cream butter until smooth. Add peanut butter, granulated sugar, and brown sugar and beat until well combined. Add in egg and vanilla and mix until combined.

3. In a small bowl, mix flour, salt, and soda until combined. Gradually add flour mixture to peanut butter mixture until just incorporated. Stir in chocolate chips.

4. Using a cookie scoop (approximately one tablespoon capacity), drop dough two inches apart onto prepared baking sheets.

5. Bake for 12-13 minutes or until cookies are just firm around the edges, being careful not to overbake. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

Carrot Cake

2009-10-09T19:28:00.010-05:00

I absolutely love carrot cake and this recipe does not disappoint. The pineapple keeps it really moist, and the coconut and nuts can be omitted depending on your preferences. I have also made this recipe into cupcakes with success. The shredded carrots.

The dry ingredients are mixed together.

The wet ingredients are stirred into the dry ingredients.

The pineapple, carrots, and coconut are then mixed in.

The batter is poured into the pans.

A slice of the finished carrot cake.

CARROT CAKE

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 3/4 cups white sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked sweetened coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

12 ounces (1 1/2 packages) cream cheese, softened

6 tablespoons butter, softened

4 1/2 cups powdered sugar, sifted

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan.

2. Mix flour, baking soda, baking powder, salt, cinnamon, and sugar in a large bowl. Make a well in the center and add oil, eggs, and vanilla. Mix with wooden spoon until smooth. Stir in the carrots, coconut, walnuts, and pineapple.

3. Pour into 9 x 13 inch pan and bake at 350 degress for about 45 minutes, or until toothpick in center comes out clean. For two 9-inch pans bake for 30-35 minutes, and for cupcakes bake 18-20 minutes. Allow to cool on wire rack. For round pans and cupcakes, remove cake from pans after 10 minutes and then cool completely. The center may sink a little, but this can be easily covered up with some extra icing.

4. To make the icing, cream the butter and cream cheese in a large mixer bowl until smooth and fluffy. Add the sifted powdered sugar and beat until creamy. Chill icing for 10-15 minutes in refrigerator before using.

Vols-au-Vent

2009-09-29T19:14:00.013-05:00

I successfully completed another Daring Bakers' challenge this month! This was my first-ever attempt at making puff pastry from scratch. I normally buy the frozen stuff from the grocery, but it was pretty satisfying to make it myself (not to mention super delicious). The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan. First, the dry ingredients are placed in a food processor bowl. The dry ingredients and water are pulsed until a ball forms. The pastry dough is rolled into a square before being filled with butter. The butter-filled dough is rolled into a long rectangular shape to begin the layering process. The pastry dough is folded into thirds between each rolling. The shapes are cut from the chilled pastry dough. The vols-au-vent are assembled and brushed with an egg wash. The baked shells and tops are cooled. Once the shells are cooled they can be filled with the mousse. Yum!

Peanut Butter Fudge Treats

2009-09-08T16:38:00.012-05:00

The moment I saw these treats on Joy the Baker's blog I knew I had to try them. They are sinfully rich and extremely easy to make. I saved a couple of them for myself, but had to send the rest with my husband to work so I wouldn't eat them all!

The cereal layer is dumped into the pan.The peanut butter fudge is spread evenly over the cereal layer.The chocolate fudge is cooked on the stovetop.The cooked chocolate fudge is spread over the peanut butter layer.

PEANUT BUTTER FUDGE TREATS

From Joy the Baker

INGREDIENTS - Rice Crispies Layer
3 tablespoons butter

4 cups mini marshmallows or 40 regular marshmallows (about 10 ounces)
6 cups Rice Crispies cereal

INGREDIENTS - Peanut Butter Fudge

1 cup butter
1 cup peanut butter

1 teaspoon vanilla extract

1 pound powdered sugar

INGREDIENTS - Chocolate Fudge
2 tablespoons butter

2/3 cup evaporated milk

1 2/3 cups sugar

1/2 teaspoon salt

2 cups mini marshmallows

1 1/2 cups semisweet chocolate chips

1 teaspoon vanilla

DIRECTIONS
1. Coat a 13x9x2 inch pan with cooking spray.

2. In a large microwave-safe bowl, microwave the marshmallows and butter for one and a half minutes. Stir, and continue to microwave in 30 second increments until melted and smooth. Add cereal and stir until well coated.

3. Using a buttered spatula or wax paper, evenly press the cereal mixture into the prepared pan and set aside.

4. For the peanut butter fudge, microwave the butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla extract and powdered sugar to the peanut butter mixture and stir to combine. Pour over the cereal layer in the pan and spread evenly. Cool in the refrigerator while you make the chocolate fudge.

5. For the chocolate fudge, combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla. Stir vigorously for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour over peanut butter fudge, spread evenly, and place in refrigerator to set and cool.

6. Once set, remove from refrigerator and let treats sit at room temperature for 15 minutes before cutting. Cut in small squares. Treats are best served at room temperature.

Brown Sugar Gelato

2009-09-03T15:50:00.007-05:00

I checked out a variety of cookbooks from the library last week and was inspired to make some homemade ice cream. I lightened up the original recipie just a touch by using fat free half and half instead of whole milk, but the end result was still rich and delicious! I also made the recipe small enough to fit into my 1 1/2 quart automatic ice cream maker in one batch.

BROWN SUGAR GELATO

Adapted From Desserts by the Yard

INGREDIENTS

1 1/4 cups plus 2 tablespoons fat free half and half
1/4 cup heavy cream

1/2 cup packed light brown sugar

2 large egg yolks

1 tablespoon granulated sugar

DIRECTIONS
1. Combine the half and half, heavy cream, and 1/4 cup of the brown sugar in a saucepan and bring to a simmer. Whisk the egg yolks with the remaining 1/2 cup brown sugar and granulated sugar in a bowl. When the half and half and cream come to a simmer, remove from the heat and slowly ladle 1/4 cup into the egg yolks while whisking. Once the milk is incorporated into the eggs, whisk the eggs back into the hot milk. Be sure to scrape all the eggs into the pot with a rubber scraper.

2. Place the pan over low heat and immediately begin to stir the custard. Stir until the consistency is like thick cream. The custard is ready when the temperature reaches 180 degrees F.

3. Remove pan from the heat and immediately pour the custard through a fine mesh strainer into another bowl. Place this bowl in an ice bath to cool to custard quickly (and make sure that no water or ice from the bath seeps into the custard bowl!). Once the custard has cooled (about 5-10 mintes) chill it in the refrigerator for at least 2 hours.

4. Transfer the cold custard mixture to an ice cream maker and freeze according to manufacturers instructions.

5. Transfer the gelato to a freezer container and freeze for 2 hours, or until firm.

Dobos Torte

2009-08-27T13:12:00.024-05:00

This is my first month doing the Daring Bakers' Challenge, and it was definitely challenging. I learned some new skills and enjoyed making the torte, so I will undoubtedly be participating in future challenges. The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague. Enjoy!
Before I started mixing up the cake batter, I traced the bottom of a 9-inch springform pan to make circles on six pieces of parchment paper.
The egg yolks and powdered sugar are beaten until they are pale yellow and the batter forms a thick ribbon when the whisk is lifted above the batter.
The egg whites are beaten until soft peaks form, then the remaining powdered sugar is beaten in until stiff. This mixture is folded into the egg yolk mixture.
The flour and salt are folded in.
The cake batter is spread into the shape of a circle on the parchment paper.
Each layer is baked and the parchment paper is peeled off.
Each cake layer is trimmed into an 8-inch circle. I used the bottom of an 8-inch round cake pan as a template.
Chocolate is chopped for the buttercream.
The eggs and sugar are beaten until pale and thickened.
The egg mixture is then cooked over a double boiler until it begins to thicken.
The chocolate is added to the egg mixture.
While the chocolate mixture cools, the caramel is made.
The caramel is poured over a layer of cake and cut into triangles.
The butter is added to the cooled chocolate mixture to complete the chocolate buttercream.
Each layer of the torte is spread with buttercream.
The sides and top of the torte are then covered with the remaining buttercream.
The caramel triangles are placed on top of the torte.
View from the top.
My husband and I didn't care for the caramel triangles, so I took them off and decorated the cake with grated dark chocolate.

Tunnel of Fudge Cake Balls

2009-08-18T23:02:00.012-05:00

When I started this little baking project I intended to make a tunnel of fudge cake. However, when I inverted the bundt pan, I ended up with a nice ring of fudge on my countertop. It was a tunnel of fudge disaster! The cake was too delicious to throw away, but as you can see from the photo below, it was not presentable in its disastrous state. My husband suggested that I just make cake balls, and I ended up being really pleased with the results. Unlike traditional cake balls, I didn't add any frosting to the cake mixture - the fudge was gooey enough to hold the balls together once I mixed up everything. See my previous post for instructions on making cake balls.
I started the cake by adding butter, brown sugar, granulated sugar, and vanilla to a large mixer bowl.
The mixture was creamed until very light and fluffy.
Eggs and chocolate were mixed in.
After the flour mixture and nuts were added, the batter was poured into the bundt pan and placed in the oven.
Disaster strikes! I quickly turned the pan back over to prevent anymore of the cake from spilling onto my countertop. There was only one thing I could do...
So I put the cake in a bowl...
...and turned the disaster into cake balls.
The balls were dipped in white almond bark and decorated with melted chocolate.
Disaster never looked so tasty!

Nutella Oatmeal Cookies

2009-08-05T20:00:00.003-05:00

I love love love Nutella. I generally prefer to eat it out of the jar with a spoon, but I decided I could expand my Nutella horizons and use it to make some cookies too. The cookies turned out really well, and had an exquisite soft and chewy texture. For a more pronounced hazelnut flavor, try adding some hazelnut liqueur to the dough.
NUTELLA OATMEAL COOKIES
From Hannah's Kitchen

INGREDIENTS
1/2 cup butter, softened
3/4 cup Nutella
3/4 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled oats

DIRECTIONS
1. Preheat oven to 375 degrees F. Line baking sheets with parchment.

2. In a large mixing bowl, beat the butter, Nutella, and sugars until light and fluffy. Add vanilla and eggs and beat until combined.

3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and beat just until combined. Add the oats and beat until combined.

4. Cover the dough and refrigerate for 20 minutes.

5. Drop the dough by rounded tablespoons onto the baking sheet lined with parchment. Bake 8-10 minutes or until the edges are just set. Allow cookies to cool on the sheets for 5 minutes, then remove cookies to a wire rack to col completely.

Smores Bars

2009-08-01T15:39:00.007-05:00

I had a jar of marshmallow creme that had been sitting on my pantry shelf for quite sometime, and these bars looked like a delicious way to finally use it. I have a tendency to impulse buy baking items at the grocery store that I don't need and don't have plans for using. I just get so excited when presented with a whole aisle full of yumminess! My friend Sarah posted these treats on her blog, and they looked so tasty that I had to give them a try.
The graham cracker dough is layered into the bottom of the pan.
Chocolate chips are sprinkled on top.
Next comes the marshmallow creme.
Then the remaining dough is flattened and pieced together on the top.
Let them cool completely before slicing.
SMORES BARS
Adapted slightly from The Application of Heat

INGREDIENTS
1/2 cup butter, softened
1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) milk chocolate chips
1 jar (7 ounces) marshmallow creme

DIRECTIONS
1. Preheat oven to 350 degrees F. Line an 8x8 inch pan with foil and spray with cooking spray.

2. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla until combined.

3. In a small bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and mix at low speed until combined.

4. Divide dough in half and press half of the dough into an even layer in the bottom of the prepared pan. Scatter the milk chocolate chips over the dough. Drop the marshmallow fluff by spoonfuls over the chips and dough and spread into a layer with the help of a greased spatula. Place remaining dough in a single layer on top of the fluff. This is best achieved by flattening the dough into small flat shingles and layering them together until the pan is covered.

5. Bake for 25-30 minutes, until lightly browned. Cool completely before cutting into squares with a lightly oiled knife.

Yellow Bundt Pound Cake

2009-07-21T23:04:00.005-05:00

My aunt and uncle sent me some wonderful birthday gifts, which included a really cool Nordicware bundt pan and lovely bundt-friendly cake carrier. What a great reason to bake a cake! I immediately began searching for a recipe so I could try out the new pan. I am always worried that my bundt cakes won't come out of the pan properly, but luckily this one turned out beautifully!
This is the fancy bundt pan that I used.
A tasty slice.

YELLOW BUNDT POUND CAKE
Adapted slightly from The America's Test Kitchen Family Baking Book

INGREDIENTS
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, room temperature
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 1/4 sticks unsalted butter, cut into chunks and softened
2 cups sugar
3 large eggs, room temperature
1 large egg yolk, room temperature

DIRECTIONS
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray a 12-cup bundt pan with bake release spray. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk, vanilla, and lemon juice together.

2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.

3. Reduce the mixer speed to low and beat in one-third of the flour mixture followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated.

4. Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking.

5. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours, before serving. Dust with powdered sugar, if desired.

Gooey Double Chocolate Cookies

2009-07-11T16:07:00.006-05:00

I have another summer cookout to head to this evening so I needed to bake up something easy and portable. Since we will be outside the whole time and it is over 100 degrees, a cookie seemed like the best option. These cookies are very decadent and almost brownie-like. The bittersweet chocolate chips add depth and keep the cookies from becoming too sweet. Look how gooey the insides are!

So easy and so delicious!
GOOEY DOUBLE CHOCOLATE COOKIES

INGREDIENTS
4 ounces unsweetened chocolate
4 tablespoons butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

1 bag (11.5 ounces) Ghiradelli bittersweet chocolate chips

DIRECTIONS
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

2. In a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

3. Sift together flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly.

6. Heat oven to 350 degrees F.

7. Divide the dough into 18 portions. Grease hands to prevent dough from sticking, and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.

8. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.

Hummingbird Cake

2009-07-06T20:51:00.016-05:00

Happy Birthday to me! Today is my birthday so of course I had to bake a cake. I have been thinking about making a hummingbird cake for a while, so I decided to give it a try. I've heard that hummingbird cakes are traditional southern cakes, so now that I live kind of in the South (Dallas) it seemed like a fitting choice. Oh, and it was pretty darn delicious too!
THE PROCESS:
Whisk together the dry ingredients.
In a separate bowl, whisk the eggs, oil, and vanilla extract.
Chop the toasted pecans and bananas.
Stir the wet ingredients into the dry ingredients.
Fold in the pecans, banana, and crushed pineapple.
Divide the batter into the three pans.
Cool the baked cakes completely.
Whip up the frosting.
Fill the cake layers with frosting.
Add a crumb coat to the sides.
Frost and decorate!
Now try a slice...or two.

HUMMINGBIRD CAKE
From America's Best Lost Recipes

INGREDIENTS - CAKE
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 (8-ounce) can crushed pineapple packed in juice
1 1/2 cups pecans, toasted and chopped, plus extra for garnishing, if desired
2 ripe bananas, peeled and chopped

INGREDIENTS - ICING
16 tablespoons (2 sticks) unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch of salt

DIRECTIONS
1. For the Cake - Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease and flour three 9-inch cake pans. Whisk the flour, granulated sugar, baking soda, salt, and cinnamon in a large bowl. Whisk the oil, eggs, and vanilla in a medium bowl, add to the flour mixture, and whisk until combined. Using a rubber spatula, fold in the pineapple (with the juice), pecans, and bananas. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes, rotating and switching the pan positions halfway through baking. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely, at least 30 minutes.

2. For the Icing - With an electric mixer on medium-high speed, beat the butter and confectioners' sugar until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the vanilla and salt. Refrigerate until ready to use.

3. Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting. Cover and refrigerate until ready to serve. The cake can be refrigerated for up to 3 days.

Sugar Cookies

2009-07-03T12:35:00.004-05:00

I'm going to a 4th of July party later this evening and I wanted to bring something festive. I decided to make sugar cookies, ice them, and then sprinkle with red and blue sugar. Of course I had to use my star-shaped cookie cutter to add to the festiveness!

SUGAR COOKIES
From the Betty Crocker Cookbook (circa 1960)

INGREDIENTS
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract

DIRECTIONS
1. Sift flour, baking powder, and salt into a medium mixing bowl.

2. Cream together butter and sugar; add eggs and vanilla and mix until light and fluffy.

3. Add dry ingredients to the butter mixture a little at a time and mix until combined.

4. Wrap dough in plastic and refrigerate overnight.

5. Preheat oven to 400 degrees F.

6. Roll out dough to about 1/8" thickness and cut out cookies.

7. Bake for 5-6 minutes, or until edges are the lightest of browns. Do not overbake.

8. Cool completely before icing.

Best Blueberry Muffins

2009-06-24T18:49:00.008-05:00

I've been buying lots of blueberries lately, so it seemed natural to make some muffins. I like this recipe better than the blueberry muffin recipe I posted back in March. Enjoy!
The blueberries.
The melted butter and milk mixture.
The dry ingredients.
The blueberries are folded into the muffin batter.
The batter is scooped into a muffin tin and sprinkled with sugar.The finished product. Delicious!

BEST BLUEBERRY MUFFINS
Adapted From Gourmet Magazine

INGREDIENTS
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large egg yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups fresh blueberries
Turbinado sugar for sprinkling

DIRECTIONS
1. Preheat oven to 375 degrees F. Generously butter muffin pans.

2. Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.

3. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.

4. Divide batter among 12 muffin cups, spreading evenly. Sprinkle with turbinado sugar.

5. Bake for 20-22 minutes or until tops are light brown and a wooden toothpick inserted in the center of the muffin comes out clean.

Blueberry Lemon Cheesecake

2009-06-10T20:00:00.009-05:00

I am on a cheesecake kick. Plus, I bought a huge tub of blueberries and needed to use some of them up. This lemon blueberry cheesecake is just another take on the same basic cheesecake recipe used in my previous post. Experiment and make your own tasty combination!
The crust.
The filled crust.
Cooking the blueberries and preserves.
The blueberries are poured over the cheesecake to set in the refrigerator.
Once the cheesecake has chilled, the outer ring of the pan is removed.
The inside.
A nice slice.
LEMON BLUEBERRY CHEESECAKE
From Hannah's Kitchen

INGREDIENTS - CRUST
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 heaping teaspoon lemon zest
1/3 cup unsalted butter, melted

INGREDIENTS - FILLING
4 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons fresh lemon juice
5 eggs

INGREDIENTS - TOPPING
2 cups fresh blueberries
1 cup blueberry preserves
1 teaspoon fresh lemon juice

DIRECTIONS
1. Preheat oven to 475 degrees F.

2. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.

3. In a medium bowl, combine the graham cracker crumbs, sugar, lemon zest, and melted butter. Press the crumb mixture into and up the sides of a 9-inch spring form pan that has been sprayed with non-stick spray.

4. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.

5. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, vanilla, and lemon juice. Mix for a couple of mines or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

6. Pour the cream cheese filling into the crust.

7. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.

8. Remove the cheesecake from the oven to cool.

9. While cheesecake is cooling, combine blueberries, preserves, and lemon juice in a small saucepan over medium heat. Cook, stirring often until preserves are melted and blueberries have heated through. Set mixture aside to cool.

10. After the cheesecake and the blueberry mixture have cooled to room temperature, pour the blueberry mixture over the cheesecake. Cover with foil and chill for 6-8 hours before removing the outer ring of the pan and serving.

Raspberry Truffle Cheesecake

2009-05-30T22:09:00.016-05:00

I haven't baked a cheesecake for about three and a half years, so I figured it was time. Raspberry and chocolate are a classic flavor combination and work very well in this cheesecake. I don't think I've ever used a true water bath before. I was worried it would be a huge mess, but it actually worked out okay and kept the cheesecake from cracking horribly.
THE PROCESS: First I scraped the cream filling out of a bunch of chocolate sandwich cookies and then made crumbs with the chocolate wafers.
The crumbs are mixed with butter and pressed into the pan with a drinking glass.
The cream cheese, sugar, vanilla, and sour cream are mixed until smooth and fluffy.
Eggs are added and mixed just until incorporated.
Half of the mixture is poured into the prepared pan.
The raspberry jam is spread over the cream cheese mixture and swirled in with a butter knife.
The remaining cheesecake mixture is poured over the swirl, then the whole pan is placed in a water bath in the oven.
The water bath kept the cheesecake from forming major cracks.
The ganache is poured over the cooled cheesecake and fresh raspberries are used for decoration.
Here is the inside.
Yum!

RASPBERRY TRUFFLE CHEESECAKE
From Hannah's Kitchen

INGREDIENTS - CRUST
1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted

INGREDIENTS - FILLING
1/2 cup seedless raspberry jam
4 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs

INGREDIENTS - TOPPING
2/3 cup heavy cream
4 ounces semi-sweet chocolate, chopped
fresh raspberries (optional)

DIRECTIONS
1. Preheat oven to 475 degrees F.

2. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.

3. Microwave the raspberry jam for 30 seconds and stir until until smooth. Set aside to cool.

4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in the melted butter. Press the crumb mixture into a 9-inch spring form pan that has been sprayed lightly with non-stick spray. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about an inch up the sides.

5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in the freezer.

6. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, and vanilla. Mix for a couple of minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

7. Remove the crust from the freezer.

8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.

10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, cover with foil and chill for at least 4 hours.

11. For the topping, place the chocolate into a small bowl. Heat the heavy cream until it nearly boils and pour over the chocolate. Let mixture sit for about a minute, then whisk together until shiny and dark brown. Pour over cheesecake and decorate with fresh raspberries, if desired. Chill at least 2 more hours before serving.

Peanut Butter Candy Cookies

2009-05-25T15:10:00.003-05:00

These cookies combine creamy peanut butter, Reese's peanut butter cups, and Reese's pieces. Now that's what I call a peanut butter triple threat!

PEANUT BUTTER CANDY COOKIES
From Hannah's Kitchen

INGREDIENTS
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup mini semi-sweet chocolate chips
1 cup peanut butter cups, roughly chopped
1/2 cup mini Reese's pieces baking bits

DIRECTIONS
1. Roughly chop peanut butter cups and put in the freezer for at least an hour. This will keep them from falling apart when mixed into the cookie dough.

2. In a large mixing bowl, beat butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until combined. Beat in baking soda, baking powder, salt, and flour until just combined. Fold in mini chocolate chips and peanut butter cups. Chill dough for at least an hour.

3. Preheat oven to 350 degrees.

4. Shape dough into 1-inch balls and sprinkle tops with Reese's pieces baking bits. Bake for 8-10 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool.

Pineapple Coconut Bars

2009-05-24T11:52:00.005-05:00

I haven't made these bars since law school, when I made them for my friend Wynn's birthday. He absolutely loves these sweet little treats and still talks about them. I found this recipe somewhere on the internet, and adapted it to suit my tastes. These bars are super simple to make and require just a handful of ingredients. If you're short on time (or just feeling lazy) these are a must do!

COCONUT PINEAPPLE BARS
From Hannah's Kitchen

INGREDIENTS
1 box butter recipe yellow cake mix
1/2 cup butter or margarine, softened
2 teaspoons ground cinnamon
1 can (8 ounces) crushed pineapple, well drained
1 1/3 cups shredded sweetened coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup sliced almonds

DIRECTIONS
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch pan with foil and coat with cooking spray.

2. In a medium bowl, stir together dry cake mix, butter, and cinnamon until crumbly. Press evenly into prepared pan. Sprinkle pineapple mixture over crust. Sprinkle with coconut. Pour sweetened condensed milk over coconut. Top with almonds.

3. Bake 25-27 minutes or until set and almonds are light golden brown. Cool completely before cutting.

Chocolate Chunk Oatmeal Cookies with Pecans and Dried Cherries

2009-05-16T15:58:00.004-05:00

My parents are coming down to visit this coming week so I decided to start doing some baking in preparation for their arrival. My dad always keeps bags of dried cherries in his pantry for snacking on, so I think he will enjoy these chewy cookies.
CHOCOLATE CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
From Hannah's Kitchen

INGREDIENTS
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup shortening
1 cup packed light brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1 cup toasted pecans, chopped
1 cup (5 ounces) dried cherries, coarsely chopped
3/4 cup semi-sweet chocolate chunks

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.

3. In the large bowl of an electric mixer, beat butter, shortening, brown sugar, and sugar at medium speed for about a minute. Scrape down the sides of the bowl and add the egg and vanilla; beat until fully incorporated. Beat in flour mixture on low speed just until combined. Then add oats, pecans, cherries, and chocolate, beating until just incorporated.

4. Drop by rounded tablespoonfuls on parchment-lined baking sheets. Bake for 9-11 minutes, or until edges have begun to set. Cool cookies on baking sheets for 5 minutes, then remove to wire racks to cool completely.

Peanut Butter Filled Chocolate Cupcakes

2009-05-13T21:54:00.007-05:00

I made these cupcakes to take to the office along with the coconut cupcakes posted previously. Matt also took half of this batch to work, and one of the women there requested that I send a diet plan next time.
I had to dissect one to show the peanut butter filling.
Here are both kinds of cupcakes in my snazzy new cupcake carrier.
PEANUT BUTTER FILLED CHOCOLATE CUPCAKES
From Hannah's Kitchen

INGREDIENTS - CUPCAKES
3/4 cup flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons hot water
6 tablespoons milk
1 large egg
1/4 cup vegetable oil
3/4 teaspoon vanilla extract

INGREDIENTS - FILLING
3/4 cup confectioners' sugar
3/4 cup peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla
1/4 cup heavy cream

INGREDIENTS - ICING
8 ounces semi-sweet chocolate, chopped
1 cup heavy cream

DIRECTIONS
1. For the cupcakes, preheat oven to 325 degrees F.

2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.

3. Turn the mixer on low and add, in order, water, milk, eggs, oil, and vanilla. Scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.

4. Scoop the batter into muffin tins lined with baking cups; each cup should be about half full. Bake for about 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

5. For the filling, put the confectioners' sugar, peanut butter, butter, and vanilla in a small bowl. With an electric mixer, beat the ingredients until they are creamy. Add heavy cream and beat until the mixture is soft and creamy. Use to fill cooled cupcakes.

6. For the icing, melt the chocolate with the cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy. Transfer the mixture to a bowl and refrigerate until cooled but not to firm, 30 to 45 minutes. Using a mixer, beat on high speed until thick and creamy. Pipe or spread onto filled cupcakes.

Coconut Cupcakes

2009-05-13T21:28:00.003-05:00

My boss celebrated his birthday earlier this week so I made two batches of cupcakes. Since we only have three people in our office, I sent half of the cupcakes with Matt to the lab and brought the other half to the office. They were yummy!
COCONUT CUPCAKES
Adapted From the Barefoot Contessa Cookbook

YIELD - 12 to 15 cupcakes

INGREDIENTS - CAKE
12 tablespoons butter, room temperature
1 cup sugar
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
7 ounces sweetened, shredded coconut

INGREDIENTS - FROSTING
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3/4 pound confectioners' sugar, sifted

DIRECTIONS
1. Preheat the oven to 325 degrees F.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 3 1/2 ounces of coconut.

4. Line a muffin pan with paper liners. Fill each liner nearly to the top with batter. Bake for 20-22 minutes, until the tops are golden and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

2009-05-09T20:52:00.004-05:00

I had a lot of apples in the fridge and I really wanted a coffee cake, so it seemed like a good idea to made a coffee cake with apples. I wasn't feeling creative so I followed this Emeril recipe exactly. The cake doesn't look too pretty (it's really brown), but it tasted delicious!
This is the cake before I put the glaze on.
Here is the inside of the glazed cake. Look at all those yummy apples!

Cream-Filled Chocolate Sandwiches

2009-05-02T19:21:00.008-05:00

I've been eying this recipe for a while so I decided to give it a try this afternoon. They turned out pretty well, although I would prefer if the chocolate in the cookies shined through more.
The dough is scooped onto cookie sheets and flattened with a sugar-dipped glass.
The baked cookies are set aside to cool.
The filing is whipped until fluffy.
Filling is spread on the bottoms of half of the cookies.
The remaining cookies are placed on top to complete the sandwich.

CREAM-FILLED CHOCOLATE SANDWICHES
From Martha Stewart's Cookies

INGREDIENTS - COOKIES
1 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons unsalted butter
1 large egg, room temperature

INGREDIENTS - FILLING
1/2 cup unsalted butter, room temperature
1/2 cup shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

DIRECTIONS
1. Preheat oven to 375 degrees F. Into a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add flour mixture; continue beating until dough is well combined.

3. Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick.

4. Transfer to oven and bake until cookies are firm, 8-10 minutes. Remove cookies to wire racks to cool completely.

5. To make filling, combine butter and shortening with an electric mixer. On low speed, gradually add confectioners' sugar and continue beating until light and fluffy, about 2 minutes. Add vanilla and beat to combine.

6. To assemble, place cream filing in a pastry bag and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.

Toffee Chocolate Chip Cookies

2009-04-29T20:00:00.004-05:00

I love toffee so I am always drawn to the toffee bits on the baking aisle. Needless to say, I now have several packages of toffee bits in my pantry. This seemed like a good way to use some of them up!

TOFFEE CHOCOLATE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 bag (8 ounces) toffee bits
1 1/2 cups semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. In a small bowl, combine flour, baking soda, and salt. Set aside.

3. In a large mixer bowl, cream butter, shortening, sugar, and brown sugar. Beat in vanilla and eggs. Gradually add flour mixture, beating just until combined. Stir in toffee bits and chocolate chips.

4. Drop cookies by tablespoonfuls onto cookie sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned. Cool on cookie sheet for at least 5 minutes. Remove to wire rack to cool completely.

Apple Cherry Pie Pockets - Pillsbury Bake-Off 2009

2009-04-26T19:06:00.004-05:00

These little pies represent my entry into this year's Pillsbury Bake-Off competition. Even my pickiest taste tester (who also happens to be my husband) thought they were really delicious!
APPLE CHERRY PIE POCKETS
From Hannah's Kitchen

YIELD - 6 Pies

INGREDIENTS
1 box (15 ounces) Pillsbury Refrigerated Pie Crust
4 medium Gala apples, peeled, cored, and chopped (about 4 cups)
3/4 cup dried cherries
1/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
2 tablespoons water
1 teaspoon vanilla extract
1 egg
1 tablespoon water
3 tablespoons coarse sugar (turbinado works well)
6 tablespoons Smuckers caramel ice cream topping

DIRECTIONS
1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

2. Peel, core, and chop apples and place in a 2-quart saucepan. Add cherries, brown sugar, cinnamon, nutmeg, salt, butter, flour, lemon juice, 2 tablespoons water, and vanilla extract. Stir and cook over medium heat until apples start to soften and release their juices, about 15 minutes. Remove from heat.

3. Unroll the two pie crusts and cut each crust in half, then cut each half into thirds, resulting in 12 triangle-shaped pieces of pie dough.

4. In a small bowl, combine the eggs and 1 tablespoon water to create an egg wash.

5. Place 6 triangles of dough onto a flat work surface and brush the edges of each piece with the egg wash. Spoon apple mixture into centers of each triangle, being careful not to pile too high (about 1/3 to 1/2 cup of the mixture should fit). Spread mixture evenly to within 1/4 inch of the edge of the dough.

6. Place the remaining 6 triangles of dough on top of each of the 6 triangles on the work surface. Carefully press the edges together to seal each triangle. Then use a fork to crimp the edges all the way around each triangle.

7. Brush each of the 6 filled triangles with egg wash and sprinkle with 1/2 tablespoon of coarse sugar. Carefully place each triangle on the parchment-lined baking sheets. Using a sharp knife, cut a 1-inch slit in the middle of each pie pocket to allow steam to escape when baking.

8. Bake the pie pockets for 15-17 minutes, or until light golden brown. Cool on baking sheets for 5 minutes, then remove to wire racks to cool further. Pies may be served warm or cooled.

9. When pies are ready to be served, place each triangle on a plate and drizzle with about 1 tablespoon of the caramel ice cream topping.

Chocolate Raspberry Crumb Bars

2009-04-17T08:37:00.004-05:00

My Mom has been making these bars for years. They are easy to make and oh so decadent! If you don't like nuts, feel free to omit them - the bars are still delicious without them.
CHOCOLATE RASPBERRY CRUMB BARS
From Nestle Toll House

YIELD - 36 bars

INGREDIENTS
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped pecans
1/3 cup seedless raspberry jam

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

2. Beat butter in large mixer bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

3. Bake for 10 to 12 minutes or until edges are golden brown.

4. Microwave 1 cup chocolate chips and sweetened condensed milk in medium, uncovered, microwave-safe bowl on high power for 1 minute; stir. Chips may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

5. Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chocolate chips.

6. Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

Monster Cookies

2009-04-14T15:34:00.004-05:00

I was planning on shipping some treats in the mail, and since this cookie is fairly sturdy I thought it would travel well and be a nice addition to my package of goodies. I have made these cookies numerous times and they are always a crowd favorite. The M&M's can be mixed right into the batter, but I think it is more visually appealing to set them on top of the cookies before they bake.

MONSTER COOKIES
Adapted Slightly From The King Arthur Flour Cookie Companion

INGREDIENTS
3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups smooth peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
3/4 cup butterscotch chips
3/4 cup M&M's (mini or regular size)

DIRECTIONS
1. Preheat oven to 350 degrees F. Line baking sheets with parchment (or lightly grease).

2. In a large mixing bowl, combine the eggs, sugars, vanilla, corn syrup, baking soda, and salt. Stir in the melted butter, then the peanut butter, oats, and flour, mixing until thoroughly combined. Stir in the chips and candy. Let the dough rest for 30 minutes so the oats can absorb some of the butter.

3. Drop by scant 1/4-cupfuls onto the prepared baking sheets. Use your fingers to flatten cookies slightly, then bake for 12 minutes, until cookies are a light golden brown. Cool on wire racks.

Peach Crumble Bars

2009-04-13T16:33:00.004-05:00

These buttery bars can be made with any flavor jam or preserves you choose.
PEACH CRUMBLE BARS

INGREDIENTS
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup peach preserves

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease one 8-inch square pan and line with greased foil.

2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread preserves to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the preserves.

3. Bake for 30 to 35 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Chocolate Eclairs

2009-04-09T18:19:00.009-05:00

Today I made mini eclairs with chocolate ganache glaze. It was my first time attempting to make pate a choux dough so I was ready for an adventure. I used Gale Gand's recipe from Food Network and it turned out pretty well.
First I made the pastry cream and let it chill in the refrigerator.
Then I mixed up the pate a choux, piped the dough onto a baking sheet, and baked up the shells.
After the shells cooled, I filled a pastry bag with pastry cream and filled the shells.
The filled shells were then dipped in the ganache glaze.
Finally, the eclairs were placed on a baking sheet in the refrigerator to set.

Cranberry Oatmeal White Chip Cookies

2009-04-06T20:25:00.006-05:00

These are my mom's favorite cookies. I often halve this recipe, but I made a full batch during my visit to Ames so Mom could stock-pile the freezer.

CRANBERRY OATMEAL WHITE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS
1 cup butter, softened (may substitute shortening)
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups all-purpose flour
3 cups quick-cooking oats
1 1/2 cups (1-6 ounce package) dried cranberries
1 1/2 cups white chocolate chips

DIRECTIONS
1. Preheat oven to 375 degrees F.

2. In a large bowl cream the butter, sugar, and brown sugar. Beat in eggs and vanilla until combined.

3. In a small bowl combine the cinnamon, baking soda, salt, and flour. Gradually add to sugar mixture until just combined.

4. Stir in the oatmeal, dried cranberries, and white chocolate chips.

5. Drop by tablespoon-size cookie scoop onto cookie sheets lined with parchment and bake for 8-10 minutes, just until the edges are lightly golden. Cool cookies on the sheet for 2-3 minutes and then transfer to cooling rack.

Double Chocolate Walnut Cookies

2009-04-06T20:05:00.002-05:00

I got this recipe from an old Toll House cookbook my parents have had on their bookshelf for years. These made a nice chocolate cookie.

DOUBLE CHOCOLATE WALNUT COOKIES
From The Nestle Toll House Cookbook

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 packets (1 ounce each) Nestle choco bake pre-melted unsweetened chocolate
1 package (12 ounces) semi-sweet chocolate chips
1 cup chopped walnuts

DIRECTIONS
1. Preheat oven to 350 degrees F. In a small bowl combine flour, baking soda, and salt; set aside.

2. In a large bowl cream butter, sugar, and brown sugar. Add egg and vanilla and mix well. Add Choco Bake and mix until completely incorporated. Gradually beat in flour mixture. Stir in chips and nuts.

3. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 9-11 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2-3 minutes and remove to wire racks to cool completely.

Apple Pie Pockets

2009-04-06T19:19:00.005-05:00

I am working on a recipe for the Pillsbury Bakeoff, so I can't share the recipe yet, but here are some photos of my apple pie pockets. I tested this recipe on my parents and brother and everyone seemed to enjoy them.
Cooling pies.
I made a small pie with the extra crust and filling and added an oatmeal crumb topping.
There were deer in my parent's backyard keeping an eye on me while I was baking.

Red Velvet Cake Balls

2009-04-06T17:23:00.006-05:00

I just returned home after visiting my family in Ames, Iowa for a few days. I gave my Mom a lesson on how to make cake balls, and this is the result of our efforts.
Our process:
Mom crumbled the cake, leaving the crusty edges in the pan to be snacked on later.
We added cream cheese frosting to the cake crumbles and formed them into balls.
We dipped the balls in chocolate and decorated them with melted white chips.
Then we put them in mini paper baking cups and sampled our treats.

Ultimate Brownies

2009-04-01T21:49:00.006-05:00

My quest for the best brownie may have ended today. These are awesome! I adapted the recipe from Ina Garten's recipe for Outrageous Brownies. I also learned how important it is to follow this recipe and chill the brownies in the pan in the refrigerator before trying to handle them. After the brownies cooled in the pan for 2 hours I took them out of the pan to try a little piece, thinking I would just pick up the 8" x 8" square on a sheet of wax paper and move it to the fridge. Unfortunately, I tried to stick my hand under the uncut brownies to lift them and a huge chunk (about a third) broke off and fell directly on top of my dog, Zeus, who happened to be standing right under me feet! Needless to say, he hated it, and then I had to scramble around to pick everything up so he couldn't eat any of the mess. The only saving grace in the whole disaster was how delicious the brownies were!
Zeus has fully recovered from being hit with falling brownies. At least they were cool!
ULTIMATE BROWNIES
Adapted From The Barefoot Contessa Cookbook

INGREDIENTS
10 tablespoons butter
1 1/3 cups semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 eggs
1 teaspoon instant espresso powder
2 teaspoons vanilla extract
3/4 cup sugar
1/3 cup flour, plus 4 teaspoons flour
1 teaspoon baking powder
1/3 teaspoon kosher salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Line an 8-inch square pan with foil and coat with cooking spray.

2. Melt together the butter, 2/3 cup chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant espresso, vanilla, and sugar. Stir in the warm chocolate mixture and cool to warm temperature.

3. Stir together 1/3 cup flour, baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 2/3 cup chocolate chips with the 4 teaspoons flour to coat, then add to the chocolate batter. Pour into prepared pan.

4. Bake for 22-25 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Browned Butter Blondies

2009-03-30T18:13:00.005-05:00

The past few days I've been looking at recipes for blondies, and today I put together a winner! The key to rich flavor in these bars is browning the butter used in both the bar and the icing.

BROWNED BUTTER BLONDIES
From Hannah's Kitchen

BLONDIE INGREDIENTS
1/2 cup butter
1 cup firmly packed light brown sugar
2 teaspoons vanilla extract
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans

ICING INGREDIENTS
1/4 cup butter
2 cups powdered sugar
1/2 teaspoon vanilla
2-3 tablespoons milk

DIRECTIONS
1. Heat oven to 350 degrees F.

2. Melt 1/2 cup butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (about 6-8 minutes). Immediately remove from heat and cool 5 minutes. Stir in brown sugar and 2 teaspoons vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder, and salt; stir until just combined. Fold in pecans.

3. Spread batter into greased 8-inch square baking pan (it will be thick). Bake for 22-26 minutes, or until bars are lightly browned and begin to pull away from sides of pan. Cool completely in pan on wire rack.

4. Once bars are cooled, melt 1/4 cup butter in 1-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (about 4-6 minutes). Immediately remove from heat and cool for 5 minutes.

5. Combine cooled browned butter, powdered sugar, and 1/2 teaspoon vanilla in small bowl. Stir in enough milk for desired frosting consistency.

6. Spread frosting over cooled bars. Cut into bars.

Triple Chocolate Brownies

2009-03-30T18:05:00.002-05:00

I made a batch of triple chocolate brownies this morning. The "triple" part comes from the semi-sweet chocolate, unsweetened chocolate, and cocoa powder. These were good, but I'm still hunting for something a little more fudgy.

Matthew in the Kitchen

2009-03-29T14:30:00.005-05:00

Matt also made a pie for the pie party, and he waited until I was out of the house to get in the kitchen and get creative. It was quite a creative pie. He used a Jello no-bake Oreo pie mix, and then added peanut butter eggs, gummy worms, and the heads of cocoa Peeps (he cut the bodies off and ate those) to the pudding pie mixture. He topped the pie with chunks of Oreos and whole Peeps.

This is the completed pie.
It looks kind of cute from the outside.
Here is the inside of the pie. It may not have been the most conventional (or tasty) creation, but it was definitely the most talked about!