Decadent Chocolate Cake

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Baker by Nature has some good recipes.

INGREDIENTS

For the Chocolate Cake:

1 cup granulated sugar
1 cup light brown sugar, packed
1 and 3/4 cups flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 cup sour cream
1/4 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 cup freshly brewed coffee or freshly boiled water

For the Chocolate Fudge Frosting:

8 ounces semi-sweet or bittersweet chocolate, coarsely chopped
20 Tablespoons (12 ounces) unsalted butter, softened
3 and 1/2 cups confectioner’s sugar
2 teaspoons vanilla extract
1/4 teaspoon salt

DIRECTIONS

For the Chocolate Cake: Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.

In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.

Divide batter evenly into prepared pans.

Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.

Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.

For the Chocolate Fudge Frosting: Place the chocolate in a medium heatproof bowl and place it over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the pan from heat, then carefully remove the bowl from the pot. Set chocolate aside to cool for a few minutes.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add the confectioner’s sugar, one cup at a time, beating well after each addition. Once all of the sugar has been added increase the speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and melted chocolate and continue beating until well combined and creamy.

Assembly: Using a long serrated knife, level the top of each cake. Transfer one layer to a large plate or cake stand. Using a long offset spatula, spread a thick layer of frosting on top, then top with the second layer. Continue frosting the top and sides of the cake. Decorate however you want!

Macadamia & White Chocolate Muffins

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I have a basic muffin recipe and then I just add whatever flavors I have in my cupboard.

INGREDIENTS
2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped macadamia nuts (save a tablespoon to sprinkle on top)
1/2 cup white chocolate chips + 1/4 cup for melting
1 egg
2/3 cup milk
1/2 cup melted butter, cooled

DIRECTIONS
Melt butter and put aside. In a large bowl sift together the flour, granulated sugar, baking powder, and salt.

In a separate bowl, stir together the egg, milk, vanilla, citrus juices, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. Refrigerate for 20 to 30 minutes.

Preheat the oven to 425 degrees F. Line a muffin tin with muffin liners or spray with nonstick spray.

Divide the batter evenly between the 12 muffin cups using small ice cream scoop.

Bake at 425 F for about 10 minutes, lower oven to 350 and bake for additional 15-20 minutes until a toothpick inserted in the center comes out with moist crumbs.

Melt the 1/4 cup of white chocolate in a double boiler or microwave and then drizzle on top of muffins.  Sprinkle with reserved macadamia nuts.

New Jersey Crumb Buns + Coffee

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Since it is National Coffee Day, I made one of my favorite desserts…with coffee, of course. Thanks to Splendid Table for the inspiration.

INGREDIENTS

Cake
2 1/4 cups all-purpose flour
1 tablespoon powdered espresso
3/4 cup milk
1/4 cup white sugar
1 large egg
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces and softened

Topping
18 tablespoons butter, melted
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
4 cups cake flour
Powdered sugar
1 tablespoon powdered espresso

Directions

Start with the cake. In bowl of stand mixer fitted with dough hook, combine flour, powdered espresso, milk, sugar, egg, yeast, and salt. Takes about 2 minutes for dough to come together on low speed.

Keep the mixer running, add butter 1 piece at a time, waiting until each piece is fully incorporated before adding next. Increase speed to medium-high and continue to mix until dough forms stretchy, web-like strands on sides of bowl. Will take about 6 minutes and dough will be sticky.

Using greased rubber spatula, transfer dough to prepared dish. Using your floured hands, press dough into even layer to edges of dish. Cover dish tightly and let dough rise at room temperature until slightly puffy, about 1 hour.

Adjust oven rack to middle position and heat oven to 350°F. Grease 13 by 9-inch baking dish.

For the topping: Ten minutes before dough has finished rising, whisk melted butter, granulated sugar, brown sugar, cinnamon, espresso powder, and salt together in bowl. Add flour and stir with rubber spatula or wooden spoon until mixture forms thick, cohesive dough; let sit for 10 minutes to allow flour to hydrate.

If dough has pulled away from sides of dish after rising, gently pat it back into place using your floured fingers. Break topping mixture into rough 1/2-inch pieces using your fingers and scatter in even layer over dough in dish.

Bake until crumbs are golden brown, wooden skewer inserted in center of cake comes out clean, and cake portion registers about 215°F in center, about 35 minutes. Transfer dish to wire rack and let cake cool completely. Using spatula, transfer cake to cutting board; cut cake into 12 squares. Dust squares with confectioners’ sugar and serve.

Chocolate Olive Oil Cake

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Smitten Kitchen supplied this decadent treat.

INSTRUCTIONS

Cake
1 1/2 cups flour
3/4 cup unsweetened cocoa, any variety
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup olive oil
1 1/2 cups coffee
1 tablespoon cider vinegar or white vinegar

Glaze
3/4 cup semisweet chocolate chips
2 tablespoons cocoa powder
3 tablespoons olive oil
1 tablespoon light corn syrup (for shine)
A pinch or two of flaky sea salt

DIRECTIONS

Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.

Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.

Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.

Cake keeps: At room temperature for 2 to 3 days and up to a week in the fridge. On day 4 in the fridge, ours was as moist as day one, basically a miracle.

Chai-Spiced Pound Cake

Even though it is sunny and warm, Autumn has arrived at Diablo Ranch.

INGREDIENTS

16 tablespoons (1 cup) unsalted butter, softened
1 cup light brown sugar, packed
1/4 cup honey
2 large eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2teaspoons ginger
2 teaspoons cardamom
11/2 teaspoons allspice
1/2 teaspoon black pepper
2 cups flour
1 cup sour cream or yogurt
2 teaspoons vanilla extract

Icing
1 3/4 cups of powdered sugar
4 tablespoons milk
1 teaspoon cinnamon
1 teaspoon allspice

DIRECTIONS

Preheat the oven to 350°F.

In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.

Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.

Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).

Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.

Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.

Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.

Whisk together the ingredients for the icing until smooth and drizzle over cooled cake

Whole Lemon Tart

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One of the easiest things I’ve ever made and I managed to overcook it a bit.  It was still good.

INGREDIENTS

Crust
1 1/2 cups flour
1/2 cup powdered sugar
1/4 teaspoon salt
9 tablespoons very cold, unsalted butter, cut into small pieces
1 large egg

Lemon Filling
1  lemon rinsed and dried
1 1/2 cups sugar
1 stick unsalted butter, cut into chunks
4 large eggs
2 tablespoons (14 grams) cornstarch
1/4 teaspoon table salt

DIRECTIONS

Crust
Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.

To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.

To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.

Cut the lemon in half then slice the lemon halves into thin wheels, remove any seeds, and toss the rounds — lemon flesh and peel — sugar and chunks of butter into the container of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth.

Pour into prepared tart shell. It will fill it completely but if due to slight variances in tart pans, egg sizes, lemon sizes or crust thickness, you have too much, do not pour it past the top of of your crust or it will become difficult to unmold later.

Bake for 35 to 40 minutes or until the filling is set. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.

Let cool on rack, unmold tart pan and serve cold.

Eggless Blueberry Muffins

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Who doesn’t love blueberry muffins? And perfect for someone with an egg allergy. I discovered this by mistake.

INGREDIENTS

2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup melted, browned butter
1 cup fresh blueberries
Zest of one lemon
Juice of one lemon
Icing
1/2 cup of powdered sugar
2-3 teaspoons of milk

DIRECTIONS

Melt and brown butter and put aside. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, zest, and salt. Toss in blueberries.

In a separate bowl, stir together the milk, lemon juice, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. Refrigerate for 20 to 30 minutes.

Preheat the oven to 425 degrees F. Line a muffin tin with muffin liners or spray with nonstick spray.

Divide the batter evenly between the 12 muffin cups using small ice cream scoop.

Bake at 425 F for about 10 minutes, lower oven to 350 and bake for additional 10-12 minutes until a toothpick inserted in the center comes out with moist crumbs.

Once cooled, make icing by whisking together powdered sugar and milk until smooth. Drizzle on top of muffins.

 

Coffee Cardamom Chocolate Chunk Cookies

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Thanks to Baker By Nature for this twist on a chocolate chip cookie.

INGREDIENTS

8 ounces unsalted butter, melted until browned
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon espresso powder
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
3 teaspoons vanilla extract
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
1/3 cup coffee beans, finely chopped

DIRECTIONS

For the Brown Butter:

Place the butter in a small saucepan over medium heat and cook for about 6 to 7 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 to 3 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. Once the butter is at room temperature, you’re ready to get baking!

For the Cookies:

Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.

In a large bowl combine flour, salt, cardamom, espresso powder, cinnamon, and baking soda; whisk well to combine then set aside until needed.

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and coffee beans.

Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.

Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.

Sunrise Muffins

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It is a foggy morning at Diablo Ranch so I thought I would add some sunshine.

INGREDIENTS

2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1/2 cup melted, browned butter
6-8 strawberries, cubed
5 slices of candied oranges, diced
zest of two limes
1 tablespoon lime juice
1 tablespoon lemon juice

DIRECTIONS

Melt and brown butter and put aside. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well. Toss in oranges, strawberries, and zest and set aside.

In a separate bowl, stir together the egg, milk, vanilla, citrus juices, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. Refrigerate for 20 to 30 minutes.

Preheat the oven to 425 degrees F. Line a muffin tin with muffin liners or spray with nonstick spray.

Divide the batter evenly between the 12 muffin cups using small ice cream scoop.

Bake at 425 F for about 10 minutes, lower oven to 350 and bake for additional 15-20 minutes until a toothpick inserted in the center comes out with moist crumbs.

 

Berry Sour Cream Streusel Cake

If you google things like “strawberry and sour cream” you find gems like this.

INGREDIENTS

Berry Pureé
8 ounces strawberries
3 tablespoons strawberry jam
2 teaspoons cornstarch
2 teaspoons vanilla extract

Cake
Vegetable oil, for pan
¾ cup sugar
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
½ teaspoon baking soda
12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 cup sour cream
1 large egg
1 tablespoon vanilla extract

Crumble
2 teaspoons Demerara or turbinado sugar

DIRECTIONS

Prepare berry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.

Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.

Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.

Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.

Bake cake until lightly golden, about 45 minutes. Cool completely before serving.