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.

Buckeye Bark

I think I like this preparation better than traditional buck eyes, mainly because of its ease.  This is so much easier than rolling buckeyes in chocolate!  The results are equally delicious, perhaps more so.

Follow my recipe for buckeye filling.  Heat 12 oz of bittersweet chocolate, then spread on parchment within a 9 x 13" pan.  Freeze until hard.  Spread buckeye filling over this.  Then take another 12 oz of chocolate that you have heated and spread on top.  Chill until firm.  Cut into rectangles or triangles.

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.

Buckeyes

I had these first when I was at my MIL's.  They were so delicious!! Her recipe did not have cream cheese or graham crackers, and I really think they are essential to the success of this recipe.  It keeps these "peanut butter balls" from being overly sweet, and makes them slightly less awful for you.

Slightly.



Buckeyes
adapted from Baked Explorations


Ingredients
1/4 cup (2 oz) cream cheese, softened
1 1/2 cups (18 oz) peanut butter
1 cup (5 oz) graham cracker crumbs (about 14 graham crackers)
3 cups (13 oz) confectioners’ sugar
10 Tb (1 1/4 stick) unsalted butter, melted & cooled
12 oz good quality dark chocolate (60-72%), coarsely chopped


VARIATION: ADD 3/4 CUP CRUSHED PRETZELS FOR CHUBBY HUBBY VARIATION

     In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and peanut butter until combined. Add the graham cracker crumbs and beat on medium speed for 10-20 seconds. Add the confectioners’ sugar and butter. Beat at low speed for 30-60 seconds to prevent the sugar from spilling over, then gradually increase the speed until the mixture is completely combined. Scrape down the sides and bottom of the bowl and beat again.

Set the peanut butter filling aside while you melt the chocolate.

In the top of a double boiler set over hot water, melt the chocolate, stirring frequently until it is completely smooth. Pour the chocolate into a small, deep bowl. Let it cool to barely warm, while you shape the peanut butter centers.

Line a sheet pan with parchment or wax paper. Scoop out slightly more than 1 tablespoon’s worth of filling and use your hands to form it into a ball. Place the ball on the prepared sheet pan and repeat the process until all the filling has been shaped.

One by one, using a fork or large skewer, dip each ball into the chocolate. Roll the ball around from side to side to cover almost the entire peanut butter center, leaving a small part uncovered.

 Refrigerate the entire sheet pan for about 30 minutes to set the chocolate before serving. Buckeyes will keep well for at least 3 days in the refrigerator, tightly covered.  Once set, they can be placed in tupperware haphazardly.

Homemade Oreos

I am in awe that I can make these.  The black cocoa really adds to the recipe- you can find it at King Arthur flour.  I made these with oatmeal cream pies, and homemade nutter butters.  I mean, what else would they go with?
The cream "stuff" is spot on.  Spot on.  I doubled the amount for my taste.  Do not omit the shortening. It's trans fat free now, and critical to the flavor.  This was the recipe that made me realize....I love shortening.  And so do you if you love oreo stuff!

Homemade Oreos
Adapted from Smitten Kitchen


For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa or Black Cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/2 cup (1 stick) room-temperature, unsalted butter
1/2 cup vegetable shortening
4 cups sifted confectioners’ sugar
4 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.
In a bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.  On low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Eat.

"Fauxstess" Cupcakes

I made this recipe twice.  The first time was with a different recipe for the cake.  It was good, and the cake was light and allowed me to pipe the 7 minute frosting in directly with a cake tip.  The second time, I had a hard time piping frosting in (cone method next time- adjustment made in the recipe), but the cupcakes were amazing.  Who knew chocolate mayonnaise cake???  Amazing.

Fauxstess Cupcakes...a recipe in three parts
inspired by annie's eats

Chocolate cupcakes
Cupcake Recipe Adapted from Baked authors Via Bon Appetit


cake
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups hot coffee
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup (packed) dark brown sugar
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)
2 large eggs
1 teaspoon vanilla extract


Preheat oven to 350°F. Cooking spray a muffin tin.

Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups hot coffee and whisk until chocolate is melted and mixture is smooth.

Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cupcake pans
Bake cakes until tester inserted into center comes out clean, 25 minutes. Cool cupcakes in pans on racks 20 minutes.

Cupcake Filling
Adapted from smitten kitchen

Marshmallow, or Seven Minute Frosting

2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Chocolate glaze

For the chocolate glaze:
5 oz. bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons heavy cream

Melt chocolate, stir in warm cream still glossy.

To assemble:
Fill cupcakes by the cone method.  This cupcake recipe is too thick and delicious to fill with any other way.

Then dip the cupcake top in glaze, lifting up with a little twist to break connection with the ganache.  Place some of the 7 minutes frosting in a bag with a number 2 or 3 tip, and pipe writing or design.

Chocolate Chip Cookie Dough Layer cake

So, about a month ago I made this cake.  It was scrumptious.  It was perfect.

And we ate it with my mom and dad, with some freshly caught fried, beer battered blue fish, on father's day.  And 3 days later, my mom was admitted to the hospital and never came home.

That was a few weeks ago.  I haven't recovered.  Don't like talking about it.  Don't like thinking about it.  Don't like admitting it's real.

It is.

So now we are making our way without a Mom, without a Wife, without a Nonna.  And it sucks. But we'll get through...with each other.

Chocolate chip cookie dough layer cake
Inspired by annie's eats (dough and frosting recipes from there)

Cake- a suppers at sunset original recipe- inspired by Baked on Bon Appetit
Ingredients
cake

 batter weight= 3 lb 10 oz

1 3/4 cups boiling water
2 3/4 cups all purpose flour (305 gm)
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar (200 gm)
1 cup (packed) dark brown sugar (200 gm)
1 1/3 cups mayonnaise (do not use reduced-fat or fat-free) 263 gm
2 large eggs
1 teaspoon vanilla extract
1 vanilla bean
1 tsp salt


special equipment
Three 8-inch-diameter cake pans with 1 1/2-inch-high sides
Preparation
cake
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides.

Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with water in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each--1 lb 3 oz).
Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans in the freezer for about 2 hours- covered with plastic wrap and tin foil to trap the moisture in.

Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and prepare to frost.



Cookie dough filling


For the filling:
8 tbsp. unsalted butter, at room temperature
12 tbsp. light brown sugar, packed (180 gm)
2 cup plus 4 tbsp. all-purpose flour (260 gm)
14 oz. sweetened condensed milk
1 tsp. vanilla extract
1 tsp salt
1/2 cup mini semisweet chocolate chips

Mix all ingredients.   It will be easier to spread if you keep at room temperature.

For the frosting:
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed (100 gm)
2 1/3 cups confectioners’ sugar (260 gm)
2/3 cup all-purpose flour (73 gm)
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract

Beat butter and sugar, then add salt, milk, and vanilla extract.

To assemble:   place first layer down, top with about 1 1/2 cups cookie dough, then repeat with second layer.  Add 3rd layer and frost.  Write short messages in chocolate chips.  Chill and serve!

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.

Magic in the Middles

The combination of peanut butter and chocolate is timeless.  These have to be among the absolute best cookies I have ever had.  The texture of the peanut butter inside is still like a little peanut butter mousse inside the chocolate.  So worth it.

Magic in the Middles

Adapted from King Arthur flour

Chocolate Dough

1 1/2 cups (177gm) King Arthur Unbleached All-Purpose Flour

1/2 cup (43gm) cocoa powder, unsweetened baking cocoa or Dutch-process cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (99gm) granulated sugar 

1/2 cup (106gm) brown sugar

113g (1 stick) unsalted butter, softened

1/4 cup (67gm) smooth peanut butter

1 teaspoon vanilla extract

1 large egg

peanut butter filling

3/4 cup (202gm) peanut butter, crunchy or smooth, your choice

3/4 cup (85gm) confectioners' sugar

 Preheat the oven to 375°F. Line with parchment two baking sheets.

To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.

In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then

stir in the dry ingredients, blending well.

To make the filling:

 In a small bowl, stir together the peanut butter and confectioner's sugar until smooth.

With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.

Bring the cookie dough up and over the filling, pressing the edges together cover the center;

Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.

 Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.

Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

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.

Banana Espresso Chocolate Chip muffins

Mmmmmm.  Coffee, banana, chocolate.  What's not to love?  It was all I could do to keep my son from eating 2 in a row.  He actually asked to have one for dessert!  These muffins are from Baked, which should let you know immediately that they are perfect.  The coffee flavor is subtle.  These are better several hours after they are made, and they freeze like a dream.

Banana Espresso Chocolate Chip Muffins

Adapted from Baked

1-1/2 cups mashed, very ripe bananas (about 4)

1/2 cup sugar

1/4 cup firmly packed light brown sugar

1/2 cup (1 stick) unsalted butter, melted

1/4 cup whole milk

1 large egg

1-1/2 cups all-purpose flour

1 teaspoon instant espresso powder

1-1/2 teaspoons baking soda

1 teaspoon salt

1 cup (6 ounces) semisweet or bittersweet chocolate chips

Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.

Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean and top springs back. Move the muffin pan to a cooling rack, and let cool  for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 2 days.

Granola with Coconut, Cherries, & Chocolate

When I made this, I was out of enough bar chocolate, so I had half chips.  I loved the bar chocolate bits!!!  This was a breakfast I looked forward to every morning until it was gone.  Chocolate????  For breakfast.  Sold.  It's a great combination.

Granola with Coconut, Cherries, & Chocolate
Adapted from Annie's Eats


2 cups shredded coconut (sweetened is fine)
1 1/3 cup sliced almonds
6 cups old fashioned rolled oats
6 tbsp. coconut or canola oil
1 cup honey
½ tsp. ground cinnamon
1 tsp. salt
2 cups dried cherries
8 oz. bittersweet chocolate, coarsely chopped

Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  Place a large skillet over medium heat.  Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted.  Transfer to a bowl and wipe out the pan.  Return the pan to the heat and add the chopped walnuts and almonds.  Cook, stirring occasionally, until lightly browned, 3-4 minutes.  Stir in the oats and canola or coconut oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

Transfer the oat mixture to a large bowl and stir in the honey, cinnamon, and salt.  Spread out onto the prepared baking sheet in an even layer.  Bake, stirring twice, until the granola is light golden brown, about 15 minutes.

Stir in the toasted coconut and dried cherries.  Move the granola to one side of the baking sheet and press gently into a thick slab.  Let cool to room temperature.  Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container

Chocolate Roll Out cookies with Chocolate Royal Icing

This is now my favorite chocolate cookie recipe.  No disrespect to Smitten Kitchen, but Georganne's recipe is so much easier to work with, and just as delicious, if not more so.  They keep their shape beautifully, in part because the shortening does not melt like butter does.  I love to sub 1/2 black cocoa and use hershey's special dark- that's what makes them so black!  They are really good paired with Chocolate Royal Icing

Chocolate Roll Out Cookies
Adapted from LilaLoa


1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar (11 1/2 oz or 325 gm)
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa (2 3/4 oz or 80 gm)
3 cups flour (15 oz or 425 gm)

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour.  Roll out between 2 sheets of waxed paper. Roll out to 3/8" thick.  Bake at 375 F for 6 1/2 minutes. Let cool on pan for 10 minutes.  Do not overbake!!!!!

Chocolate Royal Icing
Adapted from Sweet Sugarbelle


2 lbs confectioner’s sugar
1/2 cup cocoa powder (Hershey’s Special Dark)
1/2 cup meringue powder
1 Tbsp vanilla
3/4 cup+2 Tbsp warm water

Add dry ingredients to the bowl and mix lightly before adding the liquid. Mix half the water with the flavoring and add to the dry ingredients and mix on low adding the remaining liquid little by little until the mixture reaches the consistency of honey. At this point, turn the mixer to high and whip for approximately two minutes until the icing is light and fluffy like meringue.

Funfetti Cake Pops

This was my first cake pop attempt.  I have to say, I was completely pleased.  They keep very well in the fridge since they are encased in chocolate and combined with frosting, so feel free to make these on saturday for a late the next week party.  Everything's more fun to eat on a stick!  They are a great thing for parties since there's no slicing, they are totally fun, and single serve size.  I would make them again any day!

Instructions:

for 23 cakes pops, fill 2/3 full 12 paper lined cupcake wells from one recipe Funfetti Cake.  Bake at 350 for 15-20 minutes, until top springs back.  Peel off layers and crumble cupcakes.  Mix with 1/2 the recipe from the "buttercream", or until a playdough like consistency is formed.  Scoop in a small to medium cookie scoop, and set aside.  Meanwhile, melt 12 oz bittersweet chocolate chips.  Dip the tip of your lolly stick in the chocolate, then set inside your cake ball to make a cake pop.  Place in the fridge to set the chocolate for 15 minutes.  Repeat until all cake is used.

Dip pops in melted chocolate, then roll in topping (crushed nuts?  sprinkles?  coconut?  cocoa powder?).  Chill.  Store in plastic bags until ready to use.

World Peace Cookies

Can you ever have too many chocolate cookie recipes?  Probably not.  These cookies have no egg in them, so if it weren't for the butter, they'd be almost vegan.  They are sables, so they have that almost sandy texture.  They are called WPC because supposedly eating them would prevent war.  Pretty bold claim for a cookie.  I can't say it's not possible...

World Peace Cookies
adapted from Dorie Greenspan


1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch) or mini chips, extra dark

METRIC MEASUREMENTS:


175 grams all-purpose flour
30 grams unsweetened cocoa powder
1/2 teaspoon baking soda
150 grams unsalted butter
180 grams light brown sugar
50 grams sugar
1/2 teaspoon  fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
150 grams bittersweet chocolate, mini chips


Whisk flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours.

DO AHEAD: Can be made 3 days ahead. Keep chilled.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool.

Homemade Chocolate Syrup

We use a lot of chocolate syrup.  Although I am pretty sure any sugar you use is not so fabulous, somehow I feel better when it's not filled with high fructose corn syrup.  This homemade syrup fits the bill, and packs a good chocolate punch!


Homemade Chocolate Syrup
Adapted from Annie's Eats

1¼ cups sugar
1 cup unsweetened dark cocoa powder
1 cup water
¼ tsp. salt
2 tsp. vanilla extract

In a medium saucepan, combine the sugar and cocoa powder and whisk briefly to break up chunks of cocoa.  Stir in the water and salt and bring to a boil over medium heat, stirring frequently.  Once the mixture reaches a boil, reduce the heat to medium-low and let simmer until slightly thickened, about 5-7 minutes.  Remove from the heat and let stand for 5 minutes.  Stir in the vanilla.  Store in the refrigerator.

Chocolate Chip Cut Out Cookies

I am so happy to have mastered this recipe.  I originally made the sugarbelle recipe, but honestly, it drove me crazy.  There was no definite word on how much flour to use, so whenever I made it the potential was there, but it was too dry. Too hard to roll.  

That's the reason why I like baking- you can find recipes that are reliable, and when you weigh your ingredients, they never come out wrong.   Sadly, I just don't have the "feel" that experienced cookiers do to know when to lay off the flour, so I have no doubt it was my failure, not Sugarbelle's.  But I had to do something to the sugarbelle recipe to make it foolproof for me.

LilaLoa's chocolate cookie recipe is amazing, and last night before bed it hit me- just adapt that one into chocolate chip!  So today, I did, and it was perfect.  Perfect.  

Chocolate Chip Cut Out Cookies

A suppers at sunset original, inspired by Sugarbelle and LilaLoa

2 sticks unsalted butter

1/4 cup vegetable shortening

3/4 cup light brown sugar (162 gm, 5 3/4 oz)

3/4 cup sugar (163 gm, 5 3/4 oz)

2 eggs

1 tsp salt

seeds from 1 vanilla bean

2 tsp vanilla extract

3/4 tsp baking powder

3 2/3 cups to 4 1/4 cups all purpose flour (505 gm if refrigerating, 575gm if using immediately)

2 cups (12 oz, 1 package) mini semisweet chocolate chips.

Cream together butter, shortening, and the sugars.  Add eggs, vanilla, vanilla bean seeds, and beat to combine.   Add flour and baking powder, beat to combine.   If you are going to refrigerate and use another day, use the lower amount of flour.  Stir in chips.  Do not beat in chips- as you cut these, you will get fragments of chip in the dough with re-rolling, so having them intact is a good thing.  

Heat oven to 375 F.   Roll 3/8" thick and cut as desired.  Because of the chips, small pieces to decoration are tough to get out intact (my T Rex cutter was a no go.)  But otherwise, there's no spreading.  Bake for 6/12 minutes, and remove from oven and let them cool on the sheet.  Do not overbake.  Top with chocolate royal icing.  

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).