Chocolate Shortbread

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You could eat these like popcorn.

INGREDIENTS

1 1/2 cups unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour
2/3 cups cocoa powder
2 tablespoons espresso powder
1/4 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees F.

Beat together butter and sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in vanilla.

 

In separate small mixing bowl, stir together flour, espresso powder, cocoa powder and salt until combined then beat into butter/sugar mixture.

 

Form dough into three logs and wrap in plastic wrap.  Refrigerate for an hour. Preheat oven to 350 degrees F.

 

Slice in 1/4 pieces and  place cookies on ungreased baking sheets and bake about 15-20 minutes (or bake about 20-25 minutes or cookies about 2-3 inches in diameter).
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Chewy Chocolate Muffins

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Chocolate chips and marshmallows meld together and make some magic.

INGREDIENTS

2 cups flour
2/3 cup cocoa powder
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1/4 cup melted butter, browned
1 egg
1/2 cup chocolate chips
1/2 cup mini marshmallows

DIRECTIONS

In a medium bowl, whisk dry ingredients.  In a separate bowl whisk wet ingredients.  Fold dry ingredients into wet ingredients using a spatula and do not over mix. Fold in chocolate and marshmallows. Cover and refrigerate for 1 hour.

Preheat oven to 425 degrees F.  Grease or line muffin tins. Fill batter to the top.  Bake for 8 minutes on 425 degrees then without opening the oven door, lower to 350 degrees and bake for about 9-12 minutes until toothpick comes out clean.

Salty Pirate Cookies

Coconut and almonds with a sprinkle of salt.

INGREDIENTS

1 1/4 flour
1/2 teaspoon baking soda
1/4 teaspoon salt + extra for sprinkling
1 tablespoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
1/2 cup sliced almonds

DIRECTIONS

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2-3 minutes. Beat in egg and vanilla until smooth. Gradually beat in flour mixture then stir in coconut and almonds. Refrigerate the dough until cold, about an hour or so.

Preheat oven to 350F. Line two cookie sheets with parchment paper. Roll the dough into 1-inch balls and place on the cookie sheets 3 inches apart. Sprinkle some salt on top. Bake 10-12 minutes or until the edges are set. Wait a few minutes before transferring to a cooling rack. Cool completely.

Chocolate Peanut Butter Cup Cookies

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Smitten Kitchen does it again.

INGREDIENTS
FILLING

170 gramscreamy peanut butter
80 grams powdered sugar
Two pinches of flaky seas salt

COOKIE

115 grams unsalted butter, at room temperature
100 grams granulated sugar, plus more to coat cookies
95 grams dark brown sugar
65 grams creamy peanut butter
1 large egg
1 teaspoon vanilla extract
175 grams flour
55 grams dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea or table salt

DIRECTIONS
Preheat oven to 375 degrees F.

Filling
Line a small tray or plate with parchment paper. In a medium bowl, mix peanut butter, powdered sugar, and salt with a fork; it’s a little messy but it will come together. Once evenly mixed, use a teaspoon measure to scoop heaped teaspoons of filling into little balls. Spread them out on prepared tray or plate. Once you’ve used all the filling, put the tray in the freezer while you make the cookie portion.

Cookie
Beat softened butter with peanut butter and sugars until creamed together. Add vanilla, egg, and salt, and beat until combined. Sift in baking powder and cocoa, beat to combine, then add flour and mix until flour disappears.

Place 1 to 2 tablespoons extra granulated sugar in a small bowl. Line a large baking sheet with parchment paper. Take a scoop of cookie dough that’s just shy of 2 tablespoons and place it in the palm of your hand. Flatten it with your fingers. Take a peanut butter filling from the freezer and place it in the center, and wrap the chocolate dough around, rolling it in your palms until smooth. Roll it in the granulated sugar to coat, place it on your prepared baking sheet and gently flatten the cookie, just slightly, with your fingers.

Bake cookies:
For 8 to 10 minutes. This is going to seem like really little time, and the cookies are definitely going to look underbaked, but remember that we are just baking a thin outer shell of a cookie (the center doesn’t need to be baked), and this does not take long. Let cookies rest and set up on baking sheet for 5 minutes before transferring to cooling rack to cool.

Candied Lemon Angel Food Cake

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Spongy, light, and sweet.  Just as it should be.

INGREDIENTS

1 cup cake flour
1 1/2 cups sugar
12 large egg whites, room temperature
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 teaspoons cream of tartar

DIRECTIONS

Preheat the oven to 325°F. Don’t grease or flour your angel food cake pan. A 10″ round pan or an angel food loaf pan will fit this recipe well.

In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside.

In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.

Spoon the batter into the pan, and bake the cake for 40 to 45 minutes, or until it’s golden brown and the top springs back when lightly touched.

Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.

Loosen the edges of the cake with a knife, and remove it from the pan. Glaze and decorate as you like. 

Jorge’s Chocolate Cake

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Feliz cumpleaños, Jorge.

INGREDIENTS

1/2 cup  unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup  buttermilk
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup cocoa powder
2 tablespoons espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted chocolate (whatever leftover chips or scraps you may have)

DIRECTIONS

Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy.  Add the egg and beat well, then the buttermilk and vanilla. Sift the flour, cocoa, baking soda, espresso powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Fold in melted chocolate. Scrape down the batter in the bowl to make sure everything is mixed in.

Pour the batter into loaf pan and bake for 70 minutes, or until toothpick comes out clean. Cool in pan on a rack for about 10 to 15 minutes before you turn out.

I got the recipe here.

Cardamom Banana Cake

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Parmis showed me this awesome middle eastern cookbook and I couldn’t resist.

INGREDIENTS

6 oz. room temperature butter
1 teaspoon cardamom
4 ripe bananas, mashed
3/4 cup of caster sugar
3 eggs
1 cup chopped walnuts
2 3/4 cups flour
1/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1/2 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees F.
Grease a non-stick square cake pan.
Mash the bananas in a bowl and stir in cardamom.
Combine the butter and sugar in a large bowl and beat with an electric mixer until pale and creamy. Add the eggs, one at a time and continue to beat. Next, add the walnuts and mashed banana and fold in. Sift the flour, baking soda, baking powder, and salt over the mixture and gently fold all the ingredients together. Spoon the batter into the buttered cake pan and smooth the surface. Bake for 35-40 minutes until toothpick comes out clean. Let cook for 10 minutes in the pan then turn out to cool completely.

Sunday Night Cupcakes

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These cupcakes are amazing. It is my decorating that is not so good.  The purple one kinda looks like a cabbage but I was going for something else. Thanks to Amy Sedaris for the recipe.

INGREDIENTS

1 1/2 sticks unsalted butter at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons pure vanilla
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

DIRECTIONS

Turn oven on to 375 degrees F.

Put butter in mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add 2 eggs. Mix well. Add: vanilla, baking powder, salt, flour, and milk. Beat until smooth and pour into individual baking cups, until they are about 2/3 full. Bake for 20 minutes or until golden brown. Makes about 18 cupcakes.

Pain au Chocolat

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Pain au Chocolat done my way.

INGREDIENTS

Starter:
1 teaspoon active yeast
1 cup flour
1/4 cup water

540 g bread flour
60 grams of good-quality cocoa powder
1 teaspoon yeast
14 ounces room-temperature water
2 teaspoons sea salt
5 oz chocolate, chopped

DIRECTIONS

Mix the starter ingredients together and let them sit for 30 minutes.

Place the flour, cocoa powder, and yeast in a large bowl. Add the starter and the water and knead by machine for 5 minutes.  Add the salt, then the chopped chocolate.  Once mixed it, cover for two hours.

Punch down and place in refrigerator overnight.

In the morning, take the dough out of refrigerator and let it come to room temperature. Preheat oven to 450 degrees with the dutch oven heating in the oven.  Place the dough into the dutch oven and bake with the lid on for 25 minutes.  Take off the lid and continue to cook for 15 minutes more until bread sounds hallow.  Let cool on rack for 30 minutes before cutting.

Daily Bread

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Start this the night before and your family and friends will love you in the morning.

INGREDIENTS

6 cups flour
4 teaspoons salt
2 teaspoon instant yeast
Approx. 3 cups water

DIRECTIONS

Mix together the first 3 ingredients. Slowly add the water until dough is wet and a little loose.  Cover and let sit on the counter overnight.  In the morning heat oven to 500 degrees with dutch oven in it so it gets hot too.  Once the oven and pot have been heating for about 30 minutes, plop the dough into the dutch oven, sprinkle with additional seeds and onion if desired. Cook covered for 30 minutes.  Take lid off and let the top of the bread brown for about 10-15 minutes.