Chocolate Coated Chocolate Coffee Cake

Did I have you at the first “Chocolate”?



1 1/3 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
1 large egg yolk
1 1/2 cups plus 2 tablespoons granulated sugar
1 cup buttermilk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
3/4 cup coffee, cooled, divided
2 tablespoons light brown sugar


3 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/4 teaspoon kosher salt



Preheat oven to 350°F. Lightly coat a 9×5″ loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, salt, baking soda, and baking powder in a large bowl.

Whisk eggs, egg yolk, and 1 1/2 cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and 1/2 cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don’t want to overmix).

Scrape batter into prepared pan and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60–70 minutes.

Meanwhile, combine brown sugar, remaining 1/4 cup coffee, and remaining 2 tablespoons granulated sugar in a small bowl, stirring to dissolve sugar.

Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it). Let cake cool completely in pan before turning out onto rack.


Place chocolate and vanilla in a medium bowl. Bring cream, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.

Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Let cake sit until glaze is set, about 30 minutes.

I worked with this recipe.


End of the Blueberries Pound Cake


Blueberry and Triple Sec in a Pound Cake? Delicious.

226 grams butter, at room temperature
200 grams flour
1/2 teaspoon baking powder
4 large eggs, separated
186 grams sugar (split 100/86)
1 tablespoon orange cognac
1 cup blueberries


Preheat the oven to 350 degrees. Butter and flour a loaf pan.

In a medium bowl, triple sift the flour and baking powder. Set aside.

In another bowl, using an electric hand mixer, whip the egg whites until they hold soft peaks and then gradually beat in 100 grams of the sugar, two tablespoons at a time.

In a third bowl, using a paddle attachment, cream the butter until light and fluffy. Beat in the remaining 86 grams of sugar until fluffy. Beat in the egg yolks until light and then add the Cognac.

Gradually fold the sifted flour mixture into the butter-egg mixture. Fold in the beaten egg whites just until the batter is smooth then fold in blueberries. Pour batter into the prepared pan and bake in the oven for 35 to 45 minutes or until a toothpick pierced in the center comes up clean. Cool in pan ten minutes on a rack, then cool the rest of the way out of the pan.

I worked with this recipe.

Blueberry & Almond Tea Cake

I have a lot of blueberries. 


100 grams whole wheat flour
100 grams almond meal/flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
50 grams sliced almonds
150 grams granulated sugar
6 ounces unsalted butter, softened
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
3 large eggs, room temperature, lightly whisked
2 tablespoons whole or low-fat milk
8 ounces fresh blueberries
powdered sugar, for dusting

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) with a rack in the center position. Grease an 8-inch cake pan (at least 2-inches deep) with baking spray and set aside.


In a medium bowl, whisk together the whole wheat flour, almond meal, baking powder, and salt. Reserve and set aside roughly one tablespoon of sliced almonds. Break the remaining almonds with your hands and stir them into the flour mixture.


In a stand mixer bowl add sugar, softened butter, almond and vanilla extracts. Using the paddle attachment, cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl halfway through to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and slowly add the eggs. Beat until incorporated (it may look slightly broken). Over low speed, slowly add the flour mixture in two additions, and alternating with the milk. The batter will be relatively thick.


Reserve a small handful (8 to 10 blueberries) for later. Using a large spatula, gently fold the remaining blueberries into the cake batter. Transfer the batter into the greased cake pan, and smooth the top with a small offset spatula. Distribute the remaining blueberries on top, gently pressing them into the batter. Top with the remaining sliced almonds.


Bake for 55 minutes to 60 minutes, or until a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Using a knife, run along the sides of the cake pan to release the sides of the cake and carefully invert onto a wire rack. Flip and allow the cake to cool right-side up.

I worked with this recipe.

Pete’s Pies

Pete loves blueberry pies and it was his birthday.


2 cups flour
1/2 teaspoon salt
2/3 cups shortening
5-7 tablespoons of cold water + 1 teaspoon apple cider vinegar
heavy cream for brushing

6 cups blueberries
3/4 cup sugar
3 tablespoons flour
Grated zest and juice of 1 lemon
2 tablespoons cold butter


For crust: Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.

Sprinkle 1 tablespoon of the water mixed with vinegar over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball. Refrigerate while you make filling.

For the blueberry filling: In a bowl, toss the blueberries with the sugar, flour, and lemon zest and juice.

On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Carefully place pastry into pie plate. Fill with blueberry mixture.

Tuck the pats of cold butter beneath the top layer of berries. Roll out the 2nd piece of dough and cover blueberries. Trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.

Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.

Marcy Goldman’s Majestic and Moist New Year’s Honey Cake

Huge thanks to Epicurious for posting this recipe. I reprinted it here. Consider this a gift from Marcy Goldman.  Rosh Hashanah is September 20th. You will thank me (and Marcy).


3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee
1/2 cup fresh orange juice
1/4 cup rye or whisky
1/2 cup slivered or sliced almonds


Use a 9-inch angel food cake pan, a 10-inch tube or bundt cake pan, or a 9 by 13-inch sheet pan.

Preheat the oven to 350°F. Lightly grease the pan.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.

Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds. Place the cake pan on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.

Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.


Brown Sugar and Cinnamon Frosted Cupcakes

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My nephew came home from getting a tattoo and said he wanted a cupcake. So, I made these. We are not your traditional family and this is not your traditional frosting but like my family, this frosting is freakin’ amazing.


1 1/4 cup flour (sifted)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 cup vegetable oil
1/2 cup buttermilk

1/2 cup butter
1 cup brown sugar
1/4 cup cream
1 tablespoon cinnamon
2 cups powdered sugar


Preheat the oven to 350 °F and line tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In the the bowl of an electric mixer, ass eggs and beat slightly. Then add sugar and beat for about a minute.  Add vanilla and oil and do the same.

Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.

Pour batter into a lined muffin pan. Bake for 14-16 minutes until toothpick comes out clean.

While cooling, make frosting.

In a saucepan, melt butter. Add the brown sugar. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly. Add the milk and return to a boil, stirring constantly. Remove from heat and cool to lukewarm.

Gradually sift in the powdered sugar and cinnamon. Beat until thick enough to spread. Dip cooled cupcakes into frosting and let drip dry.  Sprinkle with a little cinnamon and brown sugar.

I worked with this recipe.


GF Peanut Butter Cookies


The gluten-free part is just a bonus.  Thanks to Add A Pinch for this recipe.

1 cup creamy peanut butter
1 cup brown sugar
3/4 teaspoon baking soda
1 egg
1 1/2 teaspoons vanilla
Sea salt
Coarse sugar


Presheat oven to 350 degrees F.

Line a rimmed baking sheet with parchment paper or silicon baking mat.

Cream together peanut butter, sugar, baking soda, and sea salt until well blended. Add in egg and vanilla until well incorporated.

Drop tablespoon scoops of cookie dough batter onto prepared baking sheets. Press tops with fork. Place in oven and bake for 8-10 minutes. Remove from the oven before they have begun to brown. While still warm, garnish with sprinkles of optional garnishes, if desired.

Allow to cool slightly before removing to a cookie tray.


Nina’s Biscoff Key Lime Pie

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Did you ever try those Biscoff cookies?  I always thought they would make a good pie crust and then Nina brought some some key limes.


1 1/2 cups of crushed biscoff cookies
5 tablespoons melted butter

14 oz (1 can) of sweetened condensed milk
4 egg yolks
1/2 cup key lime juice
1 teaspoon lime zest

Whipped cream for serving


Preheat oven to 350 degrees. Crush biscoff cookies in a plastic bag with a roller until finely ground.  Put in bowl.  Stir in butter.  Push into a pie plate and bake for 10-15 minutes.

While cooking, make filling by mixing condensed milk and egg yolks until well combined.  Add lime juice and zest.  The mixture will thicken a bit.  Once pie crust is done, pour filling into hot pie crust and bake for about 15 minutes.  Let cool completely on wire rack and the refrigerate overnight.

Serve with fresh whipped cream.

Slice of Chocolate Cake


It’s just chocolate cake.  And chocolate cake is awesome.


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
3 tablespoons finely ground espresso
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt


Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan. In a large bowl, on the medium speed, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Sift the flour, cocoa, espresso, baking soda, espresso, and salt together into wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.

I worked with this recipe.

Black and White Shortbread

FullSizeRender-1A little bit of heaven in a cookie.


1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 tablespoon finely ground espresso
1 stick + 3 tablespoons butter, softened
2/3 cup light brown sugar
1/4 cup sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla
Melted white chocolate for dipping


Whisk together the flour, cocoa, espresso, and baking soda in a small bowl then set aside.

Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla and beat for a few minutes.

Add the dry ingredients. Pulse for a bit, then finish by hand for about 30 seconds, just until the flour disappears into the dough.  It will be crumbly.

Turn the dough out onto a work surface and divide it in two. Shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at a few hours.

Preheat the oven to 325 degrees F. Line two baking sheets.

Using a sharp thin knife, slice the logs into rounds that are ½-inch thick. Arrange the rounds on the baking sheets, leaving about 1 inch between them. Sprinkle a small amount of extra salt on top of each round.

Bake the cookies one sheet at a time for 12 minutes. Transfer the baking sheet to a cooling rack and let the cookies rest until they are room temperature. Temper white chocolate and dip cookies.  Let set in refrigerator for a few minutes before serving.

I worked with this recipe.