Sweet and Salty Cake

Ingredients

3/4 cup cocoa powder
2/3 cup sour cream
2 2/3 cups cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup dark brown sugar
3 large eggs
1 tablespoon pure vanilla
1/2 cup Caramel with Salt
Whipped Caramel Ganache Icing
Fleur de sel, for garnish
Directions

Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.

In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

Salted Caramel


Ingredients

1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream
Directions

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.

When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.

Whipped Caramel Ganache Frosting

Ingredients

1 pound dark chocolate, chopped
1 cup sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool
Directions

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

In another small saucepan add cream and bring to a boil. Remove from heat and set aside.

When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.

Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

Salted Caramel Brownie Cookies

I whipped these up for a work party.  I saw them on Pinterest and just had to make them!  Even with making your own caramel, they are very easy to do.  They also look impressive, especially if you pipe the filling onto the cookie!


Brownie Cookies with Salted Caramel Creme Filling
Ingredients:

Brownie Cookie (adapted from Donna Hay), via Bakers Royale

12 oz. chocolate, chopped
3 tablespoons butter
2 eggs
⅔ cup sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder

Homemade Caramel

1/2 cup sugar
1 tablespoons light corn syrup
1/4 cup heavy cream
1/2 teaspoon fleur de sel
2 tablespoons sour cream


Salted Caramel Creme Filling
1 cup butter
2 cups confectioner sugar
1/4 teaspoon salted
1/4 cup caramel (Make sure caramel is cooled if making homemade)

Instructions:
To make brownie cookies:

Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon 2 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To Make Caramel:

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.
When the caramel mixture has reached 320 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.


To make caramel creme filling:
Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Assembly:
Place filling into a bag fitted with a 1M tip.  Pipe in a swirl on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.

Raw Brownies

I must begrudgingly admit that I like these brownies.  I must warn you that to call them brownies is a loose interpretation of the term.  They are not cooked.  They have no sugar, per se.  They have no flour.

Yet this is why you will love them.  Kids want a brownie before dinner?? Sure!  Cooking for a Vegan?  No problem.

Cooking for Gale Gand?  Uh, not so much.  But they satisfy the chocolate urge in a healthy way.

Raw Brownies
Adapted from A Couple Cooks


Ingredients
1 cup raw walnuts (unsalted)
1/2 cup cocoa powder
1/8 teaspoon kosher
1 1/4 cups Medjool dates (about 12)
1/4 cup raw almonds (unsalted)

Directions:
Remove the pits from the dates. If the 1/4 cup almonds are not already chopped, place them in a bag and hit them with the back of a spoon or a mallet to break them into pieces.

In the bowl of a food processor, place 1 cup walnuts. Process on high until the nuts are finely ground.

Add 1/2 cup cocoa powder and 1/8 teaspoon kosher or sea salt. Pulse to combine.

Turn on the food processor. As the processor is running, add the dates one at a time. Once all the dates have been added, the mixture should be crumbly but easily formable (it may form into a ball depending on how long you process it). Throw in the almonds and pulse a couple times to combine (if a ball has formed, you can also mix in the almonds in a bowl).

Form the brownies: Line a small square dish with wax paper and press into the desired thickness (don’t worry if it does not fill the entire pan; the brownies are easy to shape). Alternatively, press the brownies into a mini-muffin tin or other mold. Place in the refrigerator or freezer for 5 to 10 minutes to firm up; they can easily be cut when cold.

Ice Cream Sandwich Cake

Summer is ebbing away.  I know we'd barely know it, but it is.

We ate this when we visited the farm.  It was really yummy, but tragically, I forgot to stick it back in the freezer and it was lost!  Ah well, who needs the calories?

Ice Cream sandwich Cake
adapted from my sister in law


Ingredients
19 ice cream sandwiches
1 jar (16 ounces) hot fudge or caramel topping
3 Heath candy bars, or chopped reese's peanut butter cups, or m and m's, or reese pieces
1 carton (8 ounces) frozen whipped topping, thawed

Directions
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge/caramel topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping/caramel over ice cream sandwiches.

In a food processor, chop candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layer of ice cream sandwiches and fudge/caramel topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture.

Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

Cake Batter & sprinkle Bark

What's a woman to do when she prides herself on being an excellent home cook, and an even better baker, and she's going to dinner when she can barely shower on a daily basis?  OK, I definitely shower 6 days out of 7.  5, then.  

I'm grieving, cut me a break.

Make this bark.  Adorable.  Easy.  Delicious.  Girly.  I loved it, couldn't get enough.

Cake Batter and Sprinkle Bark
Adapted from Sweetapolita


6 ounces (180 grams) high quality dark or extra dark chocolate, chopped

12 ounces (360 grams) high quality white chocolate, chopped

3 teaspoons white cake mix

sprinkles of choice

RAINBOW DISCO DUST!!!



Line a baking sheet with parchment paper or a silicone baking mat.

Chop chocolate.
Melt dark chocolate either in the microwave or a double boiler. If using microwave, place chopped chocolate in a glass bowl, and heat for 20 second intervals, stirring each time with a silicone spatula. Be careful not to burn the chocolate–when there are just a few small bits left unmelted, you can simply continue to stir until it is completely smooth.  You can also use a double boiler.

Pour melted dark chocolate onto your parchment/mat and spread (with a small offset spatula for ease) until desired thickness is achieved. Freeze for 20 minutes to set.

Melt your white chocolate. Whisk in cake mix slowly, stirring well until smooth. Let it sit for approximately 3 minutes (or at least until it slightly thickens).

Remove pan with set chocolate from the freezer and pour white chocolate on top, repeating the same spreading technique as you did with the dark chocolate. Toss sprinkles and disco dust on right away. Freeze for 20 more minutes.

Once set, break into pieces. Store in the refrigerator.

Ice Cream Sundae Cupcakes

I made these for my son's last day of preschool.  The coolest thing about these is how much they look like ice cream, as well as the insane amount of frosting per cupcake.  They were a big hit with the kids! They also were very easy.

Ice Cream Sundae Cupcakes
Adapted from Living Locurto

Your Favorite chocolate cupcake recipe
12 oz chocolate chips
24 maraschino cherries, well drained


Frosting
2 sticks butter, softened
4 cups powdered sugar
2 teaspoons vanilla
2 Tablespoons milk
Beans scraped from one vanilla bean
a few drops of ivory gel food color

In the bowl of a mixer, mix butter, vanilla, vanilla bean, and milk until well blended and smooth. Slowly add powdered sugar and mix on low until just combined. Increase speed to medium and beat for a minute or two, until fully combined and fluffy. Place frosting in the refrigerator for an hour to chill.
Remove the frosting from the refrigerator and spoon it on top of cupcakes. It looks just like ice cream!
Now melt some chocolate chips. Drizzle over the frosting, then place a cherry on top, and add sprinkles.  You want your chocolate to harden.

Chocolate Peanut Butter Sugar Free "Ice Cream"

Meet our new obsession.  No refined sugar, no dairy.   But sweet, creamy, and chocolatey.  The kids love it, and are completely fooled.  I am excited to make these into "fudgesicles."  True, it doesn't hold much of a candle to true homemade ice cream, but given how healthy it is, it is completely satisfying.  Good enough to have every night.

Not that I'd know that from personal experience.

Chocolate Peanut Butter Frozen Treat
Adapted from Sugar Free Mom


2 ripe bananas, preferably brown spotted
2 tablespoons peanut butter, all natural, no added sugar
2 tablespoons cocoa powder, unsweetened

Using a food processor, place the bananas in and let it go until you start seeing that is becoming very smooth, no lumps.
Add the peanut butter and continue to process until smooth again. Then add the cocoa and process again, taste and decide if you need any stevia.
Pour it into a serving dish and place it back in the freezer for 60 minutes.
Eat up!!!

Minny's Chocolate Pie

I don't know if you've read The Help, but if not, I highly suggest it.  And if you have, surely you are wondering why in the heck I ever did a google search for the recipe for Minny's chocolate pie.  But, I did.  And I'm not sorry.  LeeAnn Fleming made 55 chocolate pies and settled on this recipe for the highly regarded Minny's representation.

Now, you know I also adore my mother-in-law's chocolate pie, but I wanted to try to make one I could call my own.  Different, but still yummy.  This one is very rich and delicious!

Adapted from LeeAnn Fleming


1 pie dough crust (I use this one)

1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving, or make Mile High Meringue

Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little wiggly in the center. Cover the crust with strips of foil halfway through baking.

Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

The chocolate pie can - and should- be refrigerated overnight.

Bailey's Marshmallows

I would definitely make these in a smaller baking sheet than I did, but I made the change for you.  These were so tasty!  The Bailey's flavor was very mild, and with so little in there, I even let my kids eat these.  They were really easy, especially since I finally got a candy thermometer!

Homemade Marshmallows
Adapted from David Leibovitz


2 envelopes (17g) powdered gelatin
1/2 cup (125ml) + 1/3 cup (80ml) cold water
1 cup (200g) sugar
1/3 cup (100g) light corn syrup
4 large egg whites (1/2 cup, 110g), at room temperature
pinch of salt
2 teaspoons vanilla extract or 1 teaspoon vanilla paste
2 tablespoons Bailey's liquer

Marshmallow Mix
One part corn starch, one part powdered sugar (about 1 cup, 140g, each)

In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over high heat.

In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to really high and beat the whites until they are thick and fluffy.

When the syrup reaches 245ºF (118ºC), slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.  Keep the mixer running!!!!!

Scrape the gelatin and water into the pan that you used for the syrup, and swirl it to dissolve. It'll be hot enough to melt.

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl. Beat in the bailey (or kahlua, or godiva or creme de menthe!!)

Dust a baking sheet (9 x 13") evenly and completely with a generous layer of the marshmallow mixture.  Make sure there are absolutely no bare spots- use a sifter or fine mesh strainer.

Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Put about 1 cup (140g) of the marshmallow mixture into a large bowl.

Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

King Cake

I can't even tell you the last time we had king cake, but it was probably Mardi Gras 2004.  So I may be wrong when I say this was every but as good (better, I dare say) than I remember it, but that's my story and I'm sticking to it.  I picked this recipe since all the recipes that were well rated were all...this recipe!

This is definitely one of those recipes where I was grateful to my husband for lying.  The cream cheese filling partially spilled out (darn my improper seal), and B asserted that every king cake he ever had the cream cheese filling was partially gushing out of the cake.   There's a reason we're still married.  : ) 

lundi gras edits: I fixed the cream cheese filling for you guys.  I added orange zest and lemon zest to the dough, and vanilla.  Yum!!

King Cake
Adapted from Southern Living


1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 tsp vanilla
1 orange, zested aand zest only used
1 lemon, zested and zest only used
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour
1/3 cup butter, softened

Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles


Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand about 5-7 minutes.
Beat sour cream mixture, yeast mixture, eggs, orange and lemon zests, vanilla, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic with dough hook (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk, roughly.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle.

Add the cream cheese filling, spreading around, but leaving 2 inches of bare dough.

Take each dough rectangle, at long sides, and join the two long sides together. join it into a circle.  You will have to  pinch the seam to keep the cream cheese filling from spilling it out.  Place one dough roll, seam side down, on a lightly greased baking sheet. Put a mason jar, lightly sprayed with cooking spray, in the center to keep the hole open.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Creamy Glaze


3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk
Preparation

Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.

Cream Cheese Filling

adapted from Ina Garten

16 ounces cream cheese, at room temperature

2/3 cup sugar

2 large egg yolks, at room temperature

2 teaspoon pure vanilla extract
beans scraped from one vanilla bean

1/2 teaspoon kosher salt

1 tablespoon grated lemon zest (2 lemons)

Place the cream cheese and sugar in the bowl of an electric mixer (fitted with a paddle attachment) and cream them together on low-medium speed until smooth. With the mixer on low, add the egg yolks,  vanilla, vanilla beans seeds, salt, and lemon zest and mix until just combined. Don't whip it.

Sprinkle with colored sugars.  To make these, take some coarse sugar, and combine them with a few drops of each color (purple, green, and gold, baby!!!), then put on your king cakes.

Chocolate Frosted Cupcake Tops

This platter is what happens when you make 3 different batches of cookies to bring to work in one day.  You serve christmas cookies on a starfish platter.

No matter, one bite of this ganache frosting and no one will notice!  They are a very cakey cookie, and true to their name.  The icing seals in the freshness, so no concern that they won't be yummy on day 2.  They passed the toddler test with flying colors.

Chocolate Frosted Cupcake Tops
Adapted from Annie's Eats

Ingredients:

For the cupcake tops:
1¾ cups all-purpose flour
2 tbsp. unsweetened cocoa powder
½ tsp. baking soda
½ tsp. salt
½ tsp. espresso powder
2 oz. unsweetened chocolate, finely chopped
8 tbsp. unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tsp. vanilla extract
¾ cup buttermilk

For the frosting:
2 cups bittersweet chocolate chips
2/3 cup plus 2 tbsp. sour cream
2 cup confectioners’ sugar, sifted

Directions:
Preheat the oven to 375˚ F.  Line baking sheets with parchment paper.  In a medium bowl, whisk the flour, cocoa powder, baking soda, salt and espresso powder.  Place the chopped chocolate in a heatproof bowl and melt over a pot of simmering water (or briefly in the microwave) until smooth.  Set aside and let cool until just barely warm.

In the bowl of an electric mixer, combine the butter and sugar and beat on medium until light and fluffy, about 2 minutes.  Beat in the egg.  Beat in the vanilla.  Beat in the melted chocolate until smooth.  With the mixer on low speed, add in half of the dry ingredients, mixing just until incorporated.  Add in the buttermilk and mix just until smooth.  Mix in the remaining dry ingredients.

Drop the dough in spoonfuls onto the prepared baking sheets- your tablespoon cookie scoop is good for this- spacing each about 2 inches apart.  Bake 8-10 minutes, rotating the pans halfway through baking, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely before frosting.

To make the frosting, place the chocolate chips in a heatproof bowl.  Melt over a pan of simmering water or in the microwave in short intervals, stirring until smooth.  Stir in the sour cream.  Whisk in the confectioners’ sugar until the mixture is smooth and glossy.   Frost cookies as desired and decorate with sprinkles (if you like).

Andes Candies Mint Cookies

These are my sister in law and father in law's favorite cookies I make.  I usually make these with chopped andes candies in thirds, but this time I used to pre chopped Andes' bits.  I really prefer the huge chunks, and I won't be buying the bits again.

That being said, the whole cookie gets this nice minty flavor throughout regardless of how you do the bits.  It's a favorite cookie for everybody! I'm probably in the doghouse that I didn't mail any off this year!

Andes Candies Chip Cookies,
adapted a good bit from the new York times 2008 and me


2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons  vanilla extract plus 1 vanilla bean pod's worth of seeds
1 1/4 pounds chopped Andes Candies (in thirds)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop andes candies in and incorporate them with a spatula without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop  3 1/2-ounce mounds of dough (the size of generous golf balls- I used my muffin scoop) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with fleur de sel and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Yield: 1 1/2 dozen 5-inch cookies.

Mississippi Mud

post updated on 9.28.2012 to put a new picture and to add link for homemade marshmallow topping.


OK, so I have requested this recipe a number of times from someone, to no avail.  So she forced me into it. I had to recreate it.

Better than hers.

Sometimes the gloves gotta come off.  Enter this "cake."

The cake is well hydrated (ahem, ahem, L, you better let me know I'm doing this for some reason....), and the pecans are a great twist.  I can't really say where this recipe came from, I made it based on recipes from all over the web, taking some from all.  But credit is probably due here, here, and here.

For some reason all these recipes use marshmallow creme, which results in a huge mess and displaced fluff.  I have adapted the recipe to let the cake melt actual marshmallows, which will then firm up.  To make homemade marshmallows is actually easy, quick, and noticeably yummier.

Ingredients

2 sticks butter
2 cups sugar
1/3 cup special dark cocoa
4 eggs
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1 cup crushed pecans (or hazelnuts!!)

Cream together butter, sugar, and cocoa.  Add 4 eggs and beat.  Whisk together flour, salt, baking powder, and add to wet batter.  Stir in crushed pecans.

Pour into a 13 x 9 pan, and bake at 350 degree for 30 minutes.  While cake is hot, sprinkle 10 oz of mini marshmallows over the cake.  They will melt in a gooey layer.  If using homemade marshmallows,  spread on cake after whipped and thickened.   Let cool thoroughly.  Once cool, ice.

Fudge Icing
1/2 cup butter
1/3 cup special dark cocoa powder
1 lb powdered sugar
1/4 cup evaporated milk
1 tsp vanilla

Stir together and frost the marshmallow topped cake.  Slice like brownies but in thin slivers.  Chill is desired.  

Gingersnaps

My grandfather was not exactly a warm fuzzy guy, like few men of his generation were.  I remember 3 things clearly about him besides his gruff tone: his love of seven and seven's, andes candies, and gingersnaps.  The warmest moment in my memory is when I made him gingersnaps.  He was thrilled, and they were delicious!

These are equally good.  I whipped up these babies to crumble them into the bottom of pumpkin pie, and to save them for the upcoming santa plate!

Gingersnaps
Adapted from David Leibovitz Ready for Dessert


ingredients
3 cups (15 oz)  all purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 t g cinnamon
2 tsp ground ginger
1 1/2 tsp ground white pepper
1/2 tsp ground cloves
2 sticks unsalted butter, room temperature
1 1/4 cup sugar
1/4 molasses
1 tsp vanilla extract
2 eggs, room temp
granulated sugar, for coating the cookies

In a medium bowl, combine flour through ground cloves and whisk until mixed well.

In a stand mixer, or in a large bowl using an electric mixer, combine butter and sugar, mixing on medium until smooth. mix in molasses and vanilla, then add eggs one at a time, until thoroughly incorporated. add flour mixture and mix until completed combined.

divide the dough tablespoon scoop sized pieces, roll in sugar, chill.

preheat oven to 350 F.   Place the other side down on a parchment or silpat-lined baking sheet. Bake for ~9-10 minutes.  Remove, let cool for a few minutes, and transfer to wire rack to cool completely.

Peanut Butter Pie

I don't know if any of you read this heartbreaking blog post.  It's the sad story of a young woman who lost her husband to a heart attack, and about how he loved peanut butter pie, and how we should all savor these moments we have with those we love.  And make a peanut butter pie for your family.  For Mikey.

I got a little carried away with the decorating.  I read my husband the blog post and started crying.  So sad.  I'm so lucky.


Peanut Butter Pie
Adapted not at all from In Jennie's kitchen


Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

P.S.  About the pie.  It's really sweet.  I'm not complaining.

Robert's best brownie

I made these for the students I lecture to.  (clearly, I am not lecturing on grammar).  I whipped them up at 6:30 am in about 5 minutes, baked them, then brought them in the pan to let them cool.

I never got to eat one.  They were gone too fast.  But let me tell you, from the knife crumbs, these are fudgy and well hydrated (for you, L) and they are the darn near perfect brownie.  David Leibovitz.  How could you go wrong there?

Robert’s Absolute Best Brownies Recipe
Adapted from Ready For Dessert

6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped if you like em


optional add in: 1/3 cup dried cherries

1. Preheat the oven to 350°F (175°C).

2. Line the inside of an 8-inch square pan with a single large sheet of extra wide foil or parchment paper. Lightly butter the parchment.

3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.

4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. Stir in the chopped nuts is using (blech.).

5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.

5. Let the brownie cool completely in the pan before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares.

Cake Wreck- Heaven and Hell Cake.

I am fairly vain when it comes to my food.  If it's not pretty, I don't like to serve it.  However, I tasted crumbs of cake and peanut butter mousse on this puppy, AND stayed up until almost 1 am finishing it.  There was no way it wasn't getting served.  I served it next to a very adorable elmo rainbow cake, so really, it all evens out.

Let me explain how I wrecked.  The bottom chocolate layer broke.  I did not freeze the cake as directed.  Next time I make it, I will cover the pans with plastic wrap and tin foil and freeze them overnight, then assemble and ganache.  I'll also use room temperature or slightly warmer than that ganache.  They told me to let the ganache rest for 4 hours.  People, ignore them at your peril.

But really, none of that matters.  This cake wreck rocked.  And it's like people- it's the inside that counts.

Heaven and Hell Cake
Adapted from Saveur Via Whisk Kid



FOR THE GANACHE:
2 lbs. milk chocolate, such as Valrhona, chopped
1 1/2 cups heavy cream

FOR THE ANGEL FOOD CAKE:
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract

FOR THE DEVIL'S FOOD CAKE:
1/2 cup vegetable shortening, plus more for pan
1 1/2 cups cake flour, plus more for pan
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
FOR THE PEANUT BUTTER MOUSSE:
1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream

1. Make the ganache: Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.
2. Make the angel food cake: Heat oven to 325°. Line bottom of 2 9" round cake pans with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.
3. Make the devil's food cake: Heat oven to 350°. Grease 2 9" round cake pans with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.

4. Make the peanut butter mousse: In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.

5. Assemble the cake: Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.

Chocolate Peanut Butter Ruffle Cake

I made this cake for my mom's birthday.  She is the ultimate peanut butter-chocolate lover.  I remember growing up she had a (not so) secret stash of Reese's cups for emergency purposes.  Unfortunately, this cake was the breaking point for realizing my bake element was gone.  This cake is quite possibly the best chocolate cake I've ever tasted when I've made it before.  But when I baked it, it rose unevenly, and one side of the cake took longer to cook than the other, results in a very ugly inside of the cake and a fairly dry result.  And that's not this cake!!!!!!! This cake recipe is very moist --errr....sorry my niece L, I meant, well-hydrated.  Happy ending, I replaced the bake element and problem solved, $100 later.  Argh....

The kicker for me on this one was the frosting.  It retains a distinctly peanut-buttery flavor without tasting like pure confectioner's sugar.   It was definitely my favorite part of the cake. I made a double batch of it because the ruffles take a lot of frosting.  This was my first time doing ruffles, and they are very forgiving.  They also make up for any errors you make on the side, and the reese's make up for any errors you make on the top!  I'm a big believer in pretty foods, wherever possible.  It's called the "Halo Effect", which basically means if it looks pretty you will perceive it to taste better than if it's ugly!  So it's a great cake for the beginner cake decorator (me).  The Ruffles, of course, belong to Martha Stewart, but I first saw them on Amanda's I Am Baker.

Reese's Peanut Butter cake
flavor combo inspired by Annie's Eats

Ingredients:

Rosie's Famous Chocolate Sour-Cream Cake Layers
adapted from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book
Ingredients

4 ounces of unsweetened chocolate
2 cups sugar (16 oz)
1 1/2 cups sifted all-purpose flour (5.5 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup strong brewed coffee or 5 teaspoons instant coffee powder dissolved in 1 cup hot water
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs, lightly beaten with a fork, at room temperature

Instructions

Preheat the oven to 345 degrees F. Lightly grease two 8" (or 9") layer cake pans with vegetable oil or butter, or line them with parchment circles or inserts sprayed with baker's joy.
Melt the chocolate in a bowl placed over simmering water (homemade double boiler, bowl does not touch the water) then turn off the heat.
Sift the sugar, flour, baking soda, and salt together into a large mixing bowl.
In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk.
 With the mixer on low, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about 10 seconds more.
 Divide the batter evenly between the prepared plans, preferably by weight (1 lb, 6 oz per pan), and place them on the center rack of the oven.
Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35 to 38 minutes.
 Remove the cake from the pans after 5 minutes of cooling.  Wrap in plastic wrap, then aluminum foil, and pop promptly in the freezer until cool or for several days.  This traps in moisture by not letting it evaporate as steam.

For the frosting:


Kathleen's (of Tate's Bake shop) Peanut Butter Icing:
barely adapted from Ina Garten

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

To frost:
Add 1 1/4 cups frosting on top of the cooled cake layer.  Cooling the layers makes them easier to frost.    Add the second layer and put a thin layer of frosting around the whole cake.  Put a #103 tip into a pastry bag, add it half full with peanut butter frosting, and pipe ruffles gently up the side of the cake, with the tip perpendicular to the cake.  Sprinkle crushed dark chocolate reese's cups over the top of the cake.

Dorie's Chocolate Chocolate Cupcakes

Oh, boy.  I am slowly making my way through this cookbook.  It never disappoints.  This cupcake has a moist, (sorry L), tender crumb, and a rich chocolate flavor.  The ganache is perfect for those of us with husbands who hate frosting.  *I know* but I adore him regardless...

It's nothing fancy- no espresso powder, no secret heat, no tricks.  Just good.  Reliable.  And quick!

Chocolate Chocolate Cupcakes
Adapted from Baking: from my home to yours


Makes 12 cupcakes

For the cupcake:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 tsp pure vanilla extract
1/2 cup buttermilk
2 oz bittersweet chocolate, melted and cooled
For the glaze
3 oz bittersweet chocolate, coarsely chopped
1 tbsp confectioners’ sugar, sifted
2 tbsp cold unsalted butter, cut into 6 pieces

INSTRUCTIONS
Center a rack in the oven and preheat the oven to 350 degrees F. Spray cupcake pan with baker's joy.

For the cupcakes:
Whisk together the flour, cocoa, baking powder, baking soda and salt. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.  Do not overfill or your cupcakes will look like their jeans are too tight.

Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before glazing.

To make the glaze—
Melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes.
Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip (I often dip the tops of the cakes into the ganache, then give the cakes a little twirl as I pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry).

Dorie's too much information suggestion:  If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.

Chocolate Sorbet

I took Dorie to bed with me last night.  Not an unusual activity.  I have been dying to buy The Perfect Scoop since I got it from the library last summer.  Sidenote- that's genius, by the way.  I get to try it out and decide which one I have to buy, and which one is not worth it.  Helpful when your Amazon "Save for Later" cart has about 20 cookbooks at any one time....

So anyway, I haven't gotten my act together to buy David's ice cream tome, probably Matt and Renardo's fault.  So I was looking through Dorie, and although I was dying to try the chocolate blueberry ice cream, I had the ingredients on hand.  And if you have chocolate chips in your house, so do you!  It tastes, like B said, "like frozen fudge."  Not icy.  Not watery.  Yum.  And although it's not health food, it's much healthier than chocolate ice cream!

Chocolate Sorbet
Adapted from Baking: from my home to Yours


Ingredients:

1 cup milk, any fat content  (skim!! go ahead!! it's delish!)
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped
1 tbsp vodka

Directions:
Stir all of the ingredients together in a heavy-bottomed saucepan. Put the pan over medium-high heat and bring the ingredients to a boil, stirring frequently.
Lower the temperature and boil for about 5 minutes, stirring intermittently and keeping a close eye on it so it doesn’t boil over.
Pour mixture into a heatproof bowl and refrigerate until chilled.  Add vodka if you are going to freeze for more than 24 hours to keep it from getting too hard.  (recipe makes about 4 bowls, so you may not have leftovers!)

Scrape the chilled sorbet mixture into the bowl of an ice cream maker and churn according to your machine's quirks. Pack the sorbet into a container and freeze for at least 2 hours, until it is firm enough to scoop.