Chocolate Stout Cake


Chocolate + Stout are a great comb. It also make a great St. Paddy’s Day treat. Thanks for the recipe Smitten Kitchen.


1 cup stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Chocolate Ganache
6 ounces good semisweet chocolate, chopped
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

White Ganache
6 oz. white chocolate, melted


Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.*

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake. Place in refrigerator while melted the white chocolate in double boiler and then pour over the top.  Refrigerate for another 20 minutes.  Store in a cake container.



Irish Soda Bread with Raisins and Caraway


I don’t just make this on St. Patrick’s Day.  It is amazing with butter.


5 cups flour
1 cup sugar
1 tablespoon baking powder
1 1teaspoons salt
1 teaspoon baking soda
1cup butter cut into cubes, room temperature
2 1cups golden raisins
3 tablespoons caraway seeds
2 1cups buttermilk
1 large egg


Preheat oven to 350. Generously butter heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides.

Whisk first 5 ingredients in large bowl to blend. Add butter, using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until incorporated. Dough will be very sticky. Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.

Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.

Cool bread in skillet 10 minutes.

I worked with this recipe.

Banana Chocolate Chunk Muffins


Celebrate your Friday morning with these bad boys.  I worked with Baker By Nature’s Recipe.


1 cup whole wheat pastry flour
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup honey
3 tablespoons light brown sugar
2 large eggs, at room temperature
3/4 cup sour cream
1 cup mashed ripe banana
1/4 cup coconut oil, melted
1 cup chopped chocolate chunks


In a medium bowl, sift together the flour, baking powder, salt, and cinnamon; set aside.

In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, and mashed bananas, mixing until ingredients are fully incorporated.

Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until *just combined. Stop mixing when there’s just the faintest trail of dry ingredients left. You don’t want to over mix here.

Fold in the melted coconut oil and mix until it’s just combined.

Finally, fold in the chocolate chips, mixing just until combined.

Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.

Bake for 15 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.

Enjoy muffins warm, or store in a covered container for up to 2 days.

Homemade Poptarts

arFKi1BNQVyzsOzBzxTlGAHuge smiles all around. I worked with Brown-Eyed Baker’s recipe.


2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter, cold and cubed
1 egg
2 tablespoons milk
Jam of your choice (I used homemade raspberry jam)

Egg Wash
1 egg
1 tablespoon milk

3/4 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Sprinkles if desired


Make the Pastry Crust: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry blender, cut in the butter until it is the size of peas and the mixture holds together when you squeeze it. In a small bowl, whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface until the dough comes together.

Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days. If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out.) Roll out one piece of dough to about ⅛-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4-inch rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat.

In a small bowl, whisk together the egg and milk. Brush the egg wash on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

Refrigerate the pan with the pastries for 30 minutes.Preheat the oven to 350 degrees F.

Bake the pastries for 25 to 30 minutes, or until lightly browned. Cool slightly before serving if not using an icing. If you plan to ice the pastries, cool them completely before doing so.

Make the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. The icing should have a very thick, but still spreadable, consistency. Spread a spoonful of icing over top of each pastry and allow to sit for at least 30 minutes so the icing can set.

Store pastries in an airtight container at room temperature for up to one week.

Pastelitos De Boda


Legend has it that in Mexico these cookies are called “Little Wedding Cakes”.  Thanks to Taste of Home for the recipe.


3/4 cup butter, softened
1/2 cup confectioners’ sugar + additional for rolling cookies after baking
2 teaspoons vanilla
2 cups sifted flour
1/4 teaspoon salt
1 cup finely chopped walnuts
1/2 cup heavy cream


In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly.

Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight.

Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners’ sugar.


Chocolate Chipless Cookies


Sweet, chewy, brown buttery, salty…we’ve got a winner!  Thanks Completely Delicious!


10 tablespoons unsalted butter
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 large egg
1 large egg yolk
1 3/4 cup flour
1/2 teaspoon baking soda
Coarse salt, for sprinkling (optional)


Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.

Pour browned butter into a large bowl and add the sugar, brown sugar, salt and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.

In a separate bowl, combine the flour and baking soda. Add to the cookie batter all at once and stir until no streaks of flour remain.

Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren’t completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.

Pao de Queijo


For International Women’s Day I decided to make something international. You can thank Brazil for these savory treats.


2 1/2 cups tapioca flour
2/3 cup whole milk
3 tablespoons vegetable oil
1 teaspoon kosher salt
1 large egg
1 cup grated Parmesan
1/2 cup shredded mozzarella


Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Put the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment.

Combine the milk, oil, salt and 1/2 cup water in a medium saucepan and bring to a boil while whisking. Remove from the heat and pour over the tapioca flour in the mixing bowl. Begin to mix, first starting on low, then gradually increasing the speed to high as the mixture begins to thicken and turn smooth. (The mixture will look almost like glue.) While still beating, add the egg and beat until incorporated. Then add the cheeses, a small handful at a time, beating, until incorporated. (The mixture will by sticky and slightly stiff.)

Use a small ice cream scoop or heaping tablespoons and scoop the dough out onto the prepared baking sheet, leaving at least 1inch between them. Moisten the palm of your hand with water and pat each scoop into a slightly rounded mound.

Bake until they become puffed up, golden on top, deeply golden on the bottom and feel relatively light when picked up and dropped on the baking sheet, rotating about halfway through baking, 20 to 24 minutes. Let cool for at least a few minutes then eat warm or at room temperature.

I got the recipe from Food Network.

Adhemas’ Tres Leches

I have been working with Adhemas for a year and the is one of the best designers I have ever seen.  I had to make him a cake worthy of his design skills.


Butter for the pan
2 ¼ cups/287 grams all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon kosher salt
6 large eggs, separated, at room temperature
1 cup plus 2 tablespoons/227 grams granulated sugar
½ cup plus 1 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon pure vanilla extract
1 ½ cup heavy cream
1 tablespoon confectioners’ sugar
Cinnamon for dusting (optional)


Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.

In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/101 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined.

In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/126 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.

Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.

Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more.  Cover and refrigerate for at least 2 hours (or up to 24 hours).

To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream. Sprinkle with cinnamon if desired.

National Pound Cake Day Cake


I had to make up for missing National Pound Cake Day!


2 cups unsalted butter, softened
3 1/2 cups sugar
6 large eggs + 6 egg yolks
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon salt
3 1/2 cups flour


Preheat your oven to 350F and generously grease and flour a 10″ tube pan. Shake out excess flour and set aside.

Place your butter in a large bowl and use an electric mixer to beat the butter until it is creamy and smooth.

Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).

In a separate, medium-sized bowl, combine your eggs, egg yolks, vanilla and almond extracts, and salt.
Use a fork to lightly beat the eggs until egg yolks are broken up and salt and vanilla are incorporated.

With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated.  Break it up into 6 parts. Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.

Reduce mixer speed to low and gradually, about 1/4 cup at a time, add flour to the batter until all has been added.

Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.

Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter.

Transfer to oven and bake for an hour and ten to an hour and fifteen  minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry).

Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.

Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.
Decorate however you like.
I got the recipe here.

Coffee Doughnuts


Two of these with a cup of coffee–easiest way to make any police officer happy.


1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 tablespoons espresso powder
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups flour
1/2 cup buttermilk
1/2 cup coffee

2 cups powdered sugar
2 tablespoons espresso powder


Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, espresso powder and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick; when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.


Add the powdered and espresso powder to a plastic bag and shake.  Drop in one warm doughnut at a time and coat.

I worked with this recipe.