White Chocolate Coconut Brownies

Rich. Decadent. Addicting. Yes, yes, yes.

These little beauties are quite a treat. If you are looking for a change from regular old brownies (not that there's anything wrong with those) then give these a whirl.

I consider these a fancy dessert (pinkies in the air!). Meaning you could take them somewhere where you want to impress people with your fancy baking skills.

1 1/3 cups flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped (I used Ghirardelli white chocolate chips)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 1-inch pieces
1½ cups sugar
½ cup packed brown sugar
5 eggs, at room temperature
2 teaspoons vanilla
1 cup shredded coconut

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13 pan. Line the pan with parchment paper.

In a medium bowl, whisk the flour and salt together.

Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 35-40 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it and the top is dark golden brown. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

Recipe adapted from Brown Eyed Baker

Moon Pies

What came first? The Moon Pie or a Smore's? Beats me!

All I know is these are a delicious and fun treat.

I had to make this recipe as soon as I saw it. I love me some Smore's and these seemed to be an inside out sort of Smore's.

I shall never tire of reinventing, reincarnating, recreating, or even genetically altering a Smore's. And now I present to you...

Moon Pies

For the Cookies:
2 sticks unsalted butter, at room temperature
¾ cup light brown sugar
1 egg
1 teaspoon vanilla extract
2¼ cups flour
½ teaspoon salt

For the Marshmallow Filling*:
2 egg whites
Pinch cream of tartar
Pinch salt
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar, sifted

For the Chocolate Coating:
12 ounces (2 cups) semisweet chocolate chips
¼ cup vegetable oil

1. To Make the Cookies: With a mixer on medium speed, beat the butter until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat the oven to 350 degrees F. Line at least two baking sheets with parchment paper or a silicone baking mat; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 1½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.

3. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.

4. To Make the Marshmallow Filling: Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 degrees F on a candy thermometer (thread ball stage). Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla extract and the powdered sugar.
*I found this made enough marshmallow filling for double the amount of cookies so I ended up tossing half of it, next time I will double the amount of cookies.

5. Using either a pastry bag or a spoon, mound about 1½ tablespoons of marshmallow filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Repeat with the rest of the cookies.

6. To Make the Chocolate Coating: Using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together and stir until completely smooth. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature.

Recipe found on browneyedbaker.com, adapted from foodandwine.com

Chewy Peanut Butter Butterscotch Squares

Whew! That is a long name for something so simple. I have seen some people refer to these as "Scotcheroos". That is certainly shorter but I am not committed to it yet....

I made these a couple weeks ago and instantly became addicted. I had to make another batch yesterday because I couldn't get them out of my head. This rarely happens to me.

I suggest you try them at once!

6 cups rice krispies

1 cup sugar

1 cup honey

1 cup peanut butter

12 oz. bag butterscotch chips

12 oz. bag semisweet chocolate chips

Measure rice krispies into a big bowl. Set aside.

Add sugar and honey to a medium saucepan. Heat pan over medium heat until just boiling. Remove from heat. Add peanut butter and stir until all incorporated. Pour mixture over the rice krispies, stirring until all coated.

Pour into greased 9X13 pan and smooth out the top with your hands (carefully, it may still be hot!).

Melt the butterscotch and chocolate chips together, stirring until totally combined. Quickly pour over the (slightly cooled) rice krispies layer and use a rubber spatula to spread the chocolate to all the edges and smooth it out.

Refrigerate for them to set up faster, but they will set up if left on the counter for a couple hours, as well.

Enjoy!

Florentine's and Chocolate Panna Cotta

I participated in my first Daring Baker's Challenge this month.

The February 2011 Daring Bakers' challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Chocolate Panna Cotta

Recipe actually from Bon Appetit:

1 cup whole milk

1 tablespoon (envelope) unflavored powdered gelatin

2 cups whipping cream

1/2 cup sugar

5 oz. bittersweet or semisweet chocolate (3/4 cup)

1/2 tsp. vanilla

Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

Place a medium saucepan over medium heat, stir in cream, sugar, and vanilla. Bring to a low boil. Remove from heat.

Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into the chocolate cream mixture. Whisk until gelatin has dissolved.

Transfer to ramekins or nice glasses for serving.

Cover and chill 8 hours or overnight.

Nestle Florentine Cookies

2/3 cup unsalted butter

2 cups quick oats

1 cup sugar

2/3 cup flour

1/4 cup dark corn syrup

1/4 cup whole milk

1 tsp vanilla

pinch of salt

PREHEAT oven to 375° F. Line baking sheets with foil.

MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil/parchment-lined baking sheets. Spread thinly with rubber spatula.

BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel cookies off foil or parchment paper.

After baking and cooling the cookies, I melted a cup of chocolate chips in the microwave and spread about a tablespoon of chocolate onto a cookie and sandwiched it with another cookie.

Oreo Cupcakes

These cupcakes are a fantastic treat, especially for Oreo-lovers. I prefer to store them in the refrigerator so the frosting is firm. Yum!

For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups powdered sugar, sifted
2 tbsp. heavy cream

Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place half an Oreo in the bottom of each liner, cream side up.

In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.

In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.

With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners' sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes. Can decorate with cookie crumbs or half an Oreo.

A glimpse of the delicious inside and bottom of the cupcake. These are so good!!

Giant (or not) Double Chocolate Cookies

These cookies really hit the spot when it comes to a chocolate craving. The original recipe calls for these cookies to be portioned out to 1/4-pound pieces of cookie dough, resulting in 12 giant cookies. I thought such giant cookies would be too dangerous to have lying around so I made them smaller and got 2 dozen instead.

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Directions:
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes (decrease baking time to 12-14 minutes for smaller cookies). Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Recipe found on annies-eats.com

S'mores Bars

The many forms that S'mores can take on pleases me very much. These are a super fast, crowd-pleasing dessert.

3 tbsp. unsalted butter, plus more for greasing the pan
1 cup graham cracker crumbs
¾ cup sweetened condensed milk
1 1/3 cups semisweet chocolate chips
1½ tsp. vanilla extract
Pinch of salt
1 1/2 cups mini marshmallows
2 whole graham crackers

Directions:
Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan.

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. (You can also do this in the microwave stirring after 15-second increments). Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Gently press down so that the marshmallows become partly embedded in the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and refrigerate the bars until firm, about 4 hours (can also put in freezer briefly to cool faster). Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.

Recipe from Williams Sonoma

Chocolate Chip Pie (Toll House Pie)

Oh man. This picture is torturing me. I long for another piece of this delectable pie.

This is a standard in our family--it wouldn't quite be Christmas without this rich and buttery treat. I thought perhaps my taste buds were outgrowing this pie that we have been making for more than fifteen years; enter the homemade 'pat-in-th-pan' pie crust. BOOM! I am back on the chocolate chip pie train!

How could I have ever thought we were through?

Toll House Pie

1 unbaked 9-inch pie shell (or the wonderful 'pat-in-the-pan' pie crust-recipe follows )
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
3/4 cup butter, at room temperature
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (optional)

whipped cream or vanilla ice cream, for serving

Preheat the oven to 325 degrees. Ready the pie shell (if using a frozen pie shell, you do not need to thaw it).

In the bowl of an electric mixer beat the eggs on high until foamy--this will take several minutes. Add the flour, sugar, and brown sugar and mix well. Beat in butter and vanilla. Add the chocolate chips and walnuts, if using.

Spoon the dough into the pie shell and bake for approximately 1 hour until a toothpick inserted halfway from the edge and the center comes out clean. Cool on a wire rack and serve warm with whipped cream and ice cream.

You can rewarm in a 300 degree oven for 20 minutes.

Recipe from Nestle Toll House

Pat-in-the-Pan pie crust:

This makes one 9-inch pie crust or 10-inch tart shell.

Preheat oven to 425 degrees.

Whisk together in a bowl or process in a food processor for 10 seconds:

1 1/2 cups flour

1/2 teaspoon salt

Add:

1/2 cup (1 stick) unsalted butter, cut into 8 pieces, softened

Mash with the back of a fork or process until the mixture resembles coarse crumbs.

Drizzle over the top:

2-3 tablespoons heavy cream

Stir or process until the crumbs look damp and hold together when pinched.

Pat the dough evenly over the bottom and up the sides of a pie pan. Evenly crimp or flute the rim. Thoroughly prick the sides and bottom with a fork.

Bake in a preheated 425 degree oven until the crust is golden brown, about 18 minutes.

Recipe from Joy of Cooking.

Thick and Chewy Chocolate Chip Cookies

These cookies are a real treat. They are perfect for things like Father's Day or a Sunday dessert because they are BIG (you can make them smaller if you prefer). These really are pretty darn near a "perfect" cookie. I can't say these are my favorite because I already have a favorite and I am loyal ;) .

2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

Directions:
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk flour, baking soda and salt in a medium bowl; set aside. With electric mixer (I use my Kitchen-Aid), or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Recipe from Annies-eats.com, originally from Baking Illustrated

Salted Double-Chocolate Chunk Cookies

Recipe from Annies-eats.com

Yes, this picture is ugly-but nevermind that! These cookies are an awesome salty-sweet combo! Really excellent underneath a scoop of vanilla ice cream.

Yield: about 24 cookies

1 1/3 cups semisweet chocolate chips
4 tbsp. unsalted butter
2/3 cup all-purpose flour
½ tsp. baking powder
¾ tsp. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 cups semisweet chocolate chips

Directions:
Preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats.

Combine 1 1/3 cups chocolate chips and 4 tablespoons of butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally. (Alternatively, heat in the microwave in 25-second intervals, stirring in between.) In another mixing bowl, stir together the flour, baking powder and salt.

In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined. Fold in the remaining chopped chocolate with a spatula. Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart.

Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes. Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

Mint brownies

It's not lack of baking that has caused such a long pause between posts, just lack of time. But things should be slowing down after this week...I've had three birthday parties to do, a bridal shower, a spring break trip and this week a wedding, finally.

Since Millie doesn't yet have a favorite cake I chose for her and made mint brownies. She's a frosting girl anyway, so it didn't really matter what I made so long as it had frosting.

First for the cake brownies:

1 1/4 cups sugar
3/4 cup butter
1/2 cup unsweetened cocoa
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk
1 cup chopped walnuts or pecans (optional)


1. Preheat oven to 350.
2. Grease a 15x10x1-inch baking pan (I used more like a 9x13); set aside.
3. In a pan heat sugar, butter and cocoa powder over medium heat till butter melts, stirring constantly. Remove from heat. Add eggs and vanilla. Using a wooden spoon, beat lightly just till combined.
4. Combine flour, baking powder and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating after each addition. Stir in nuts, if using.
5. Pour batter into prepared baking pan. Bake for about 20 minutes (may be longer with a 13x9 pan) or until a toothpick comes out clean.
Cool completely before frosting. (see next post)


For a printable version of the brownies and frosting, click here.

Double Chocolate Cupcakes

These are my go-to cupcakes for all parties lately. They are delicious. And if you really must know, each cupcake only has 150 calories and 5 grams of fat (until we add frosting...). Ryan has admitted to actually dreaming about these.

Yep, dreamworthy cupcakes. And let's top those dreamy things with some luscious frosting.

*This is a Cooking Light recipe, but I have adapted it slightly with ingredients that I use more commonly or find more easily in the store.

1 cup flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt--I always use Kosher
2/3 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute*
1 teaspoon vanilla
1/2 cup low-fat buttermilk*
1 1/4 ounces dark chocolate (use 60-70% cacao, I use bittersweet), finely chopped

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Note: I have to double or triple this recipe every time. Things got ugly one time at a party when I only made enough for each person to have one. I learned my lesson.

Now for the frosting: You'll notice the recipe called for simply 'dusting' the cupcakes with powdered sugar after they have cooled--now, that's just fine if you are into that sort of thing--but might I suggest this frosting?

Vanilla Buttercream Frosting (from Sprinkles cupcakes)

1 cup butter, softened

3 1/2-4 cups powdered sugar

1 teaspoon milk

1 teaspoon vanilla

1/8 teaspoon salt (maybe more like a pinch)

In a bowl, combine butter, sugar and salt. Beat til blended.

Add the milk and vanilla and beat for an additional 3-5 minutes or until smooth and creamy.

This made enough frosting for me to frost about 4 batches of cupcakes (so no freaking out about the cup of butter!). Evidently the people at Sprinkles really pile it on because this recipe was for 12 cupcakes!

*If you are wondering "What the heck do I do with my leftover egg substitute and buttermilk?", you might enjoy marbled chocolate banana bread or buttermilk chocolate chip pancakes.

Click here for printable version.

Brownies, by Nigella

This is one of my first cookbooks I ever received. I remember being horrified by the amount of butter (and ingredients like mincemeat and grouse) Nigella uses, but luckily for my tastebuds, and all those I share my food with, I got over it! Yeah for butter! Three cheers for butter!

This cookbook has some real gems in it, but today we focus on the best brownies I have ever put in my mouth. Nigella suggests making these brownies instead of birthday cake and she decorates them with candles. Not a bad idea, I say.



1 2/3 cups soft, unsalted butter
13 ounces best bittersweet chocolate
6 large eggs
1 tablespoon vanilla
1 2/3 cup sugar
1 1/2 cups flour
1 teaspoon salt
1 1/3 cups chopped walnuts (they really need something nutty to break up the richness so choose whatever nut you do like to eat if not walnuts)

Preheat oven to 375 degrees. Line your 13X9 pan with foil or parchment.
Melt the butter and chocolate together in a large heavy pan.
In a bowl or large measuring glass, beat the eggs with the vanilla and sugar.
Measure the flour into another bowl along with the salt.
When the chocolate has melted, let it cool a bit before beating in the eggs and sugar (or you might scramble the eggs!), then add the nuts and flour. Beat to combine smoothly and then scrape out of saucepan into the lined 13X9 pan.
Bake about 25 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. [I do let mine go a little longer because I don't like it to be too much on the 'gooey' side]. Nigella warns to "keep checking because the difference between gungy brownies and dry brownies is only a few minutes, remember that they will continue to cook as they cool."

Texas sheet cupcakes

Recipe courtesy of Cooking Light

This recipe nabs the award for "most requested cake" in our family. My Mom, in particular, must not think much of anything else I have ever baked because it is this cake that time and time again I get asked to bring.

I'm not sure why this cake is called Texas Sheet Cake, a friend from Texas claims he has never tasted this--the mystery deepens.

A friend of mine asked for this recipe and made it into cupcakes for her daughter's birthday, I thought it was a great idea so I made these for my Mom's birthday.

Texas Sheet Cake/Cupcakes

For the cake:

2 cups flour

2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla
2 large eggs

Frosting:

6 tablespoons butter
1/3 cup fat-free milk

1/4 cup unsweetened cocoa
3 cups powdered sugar

2 teaspoons vanilla
1/4 cup chopped pecans, toasted

Preheat oven to 375°.
Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl (or Kitchen-Aid), stirring well with a whisk.

Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, vanilla, and eggs; beat well. Pour batter into the prepared pan (or cupcake liners). Bake at 375° for 22-28 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Prepare the frosting while the cake is baking:

Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans (I usually stir my pecans into the icing). Cool completely on wire rack.

That's rich

This recipe courtesy of Hershey's

This cake makes me wonder if Betty Crocker went to a remedial baking school. Alright people, step away from the box mix! This recipe is easy and only uses one bowl.

If you would just try this cake you would understand.

So moist, so decadent, so perfectly chocolate.

Hershey's "Perfectly Chocolate" Chocolate Cake

Heat your oven to 350 degrees and while you're at it...grease and flour two 9-inch cake pans (and if you really want to be sure your cake will slide right out then I suggest lining the bottom of your pan with wax paper--you know, just in case).

In a large bowl (or your Kitchen-Aid mixer) stir together:

2 cups sugar

1 3/4 cups flour

3/4 cup Hershey's cocoa powder

1 1/2 teaspoons each baking powder and baking soda

1 teaspoon salt

Then you will add:

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

And beat on medium speed for 2 minutes. Then stir in:

1 cup boiling water (I use a glass measuring cup in the microwave for 2 minutes while the mixture is beating--two birds, one stone...)

The batter will be thin, it's okay. Pour into your prepared pans, try to get an even amount in each pan while trying to hold off the voracious kids that are trying to snatch the bowl and spatula from you.

*13X9 pan directions* Prepare as above but bake 35-40 minutes.

Pop 'em in the oven and bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes and remove (hopefully in one piece) from the pan to cool completely on a wire rack.

Prepare the frosting while being careful to guard your cooling cakes from wandering fingers.

Please, you've come this far--do not, I repeat, do not use premade frosting!

"Perfectly Chocolate" Chocolate Frosting

1 stick of butter, melted

2/3 cup of Hershey's cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla

In a medium bowl stir the cocoa into the melted butter. Alternately add powdered sugar and milk, beating to spreading consistency. Add a tiny bit more milk if needed. Stir in vanilla.

Once your cake is cooled: Place one cake on a plate or cake pedestal and frost the top generously. Place the other cake on top of the frosting, frost the top of that cake and then finish the sides. I find an offset spatula makes the job a little easier.

This cake seems so nostalgic to me, it reminds me of the cakes that are in Pollyanna when she is at the fair and the ones that are involved in the Hayley Mills vs. Hayley Mills fight in The Parent Trap...

One for you, one dozen for me...

This is my all-time absolute, favorite cookie recipe, ever. I realize everyone has their own favorite but this one is mine. I usually heavily guard my top-secret, classified recipe, but for you two people that read this blog--the much coveted secret is finally being revealed. Shhhhhh!

(This recipe comes from Hershey's, with slight modifications.)

Oatmeal Chocolate Chip Cookies

Heat oven to 350.

One of the most wonderful things about this recipe is that it only uses one bowl, yippee!

I use my Kitchen-Aid, of course, but you can use a big bowl and a mixer.

Chop 1/2 cup nuts (1 cup if you are really nutty) and set aside. Please don't tell me you are one of those people who don't like nuts!

Cream together:

• 1 1/2 cups brown sugar and 14 tablespoons of softened butter

Then stir in:

• 1 tsp of vanilla and 1 egg; mix until light and fluffy

Stir in:

• 2 cups quick oats, 1 1/2 cups flour, 1 tsp baking soda, 1/4 tsp salt*

*this is my modification, I add in 2 heaping tablespoons of ground flaxseed, you may also swap 1/2 a cup of regular flour for whole wheat flour without altering the taste

Stir in:

• 1 cup semisweet* chocolate chips and the chopped walnuts, if desired

*sometimes I do half milk chocolate and half semisweet, it's like a party in my mouth

Bake for 9-11 minutes or until golden brown.

Warning: You may be compelled to take a cookie every time you pass through the kitchen. (I justify this by telling myself that the walnuts, flaxseed and oats are doing damage control on the butter and sugar as I digest. You can come up with your own excuse or feel free to use mine.)

Bananas beware!

If I see three bananas sitting on my counter not getting eaten, I secretly hope they don't get eaten so I can turn them into this luscious bread. Add in the fact that everyone in my family is crazy about this bread and--bananas, your counter-sitting days are numbered!

Marbled-Chocolate Banana Bread

2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1/4 cup butter, softened

1 1/2 cups mashed banana, about 3 medium

1/2 cup egg substitute

1/3 cup plain low-fat yogurt ( I prefer Greek)

1/2 cup semisweet chocolate chips

• Combine flour, baking soda and salt, stirring with a whisk. Set aside. If desired, this is where I usually add in 2 tablespoons of ground flax seed.
• Mash the bananas in another bowl. Set aside.
• Place sugar and butter in a large bowl ( I use my Kitchen-Aid); beat until well blended-about a minute. Add banana, egg substitute and yogurt; beat until blended.
• Add flour mixture; beat on low just until moist.
• Place chocolate chips in a medium bowl and microwave in 15-second intervals, stirring in between, until melted and smooth. Cool slightly.
• Add 1 cup of batter to the melted chocolate, stirring until combined.
• Spoon chocolate batter alternately with plain batter into a loaf pan coated with cooking spray. Swirl batters by running a knife lengthwise and then from side to side.
• Bake at 350 for 1 hour and 15 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan and then remove and cool completely on a wire rack. Yield:16 slices

Tip: Don't cover the top of the bread, it will cause the delectable top crust to become soggy.

Guilty pleasure: Toast a slice of the bread and slather with peanut butter...you must try this, it is such a treat!

Sorry this is post is all centered...having technical difficulties!

A Secret Combination

I think that chocolate+peanut butter+oats=a secret combination. There is just something magical and delicious that happens when these things mix together. I have three similar recipes that I will post here.
Today Kian and I tried out the most recent addition:

Recipe #1 Swirl Bars
Preheat oven to 350 and grease a 13X9 pan.

In a large bowl beat together:
1 stick softened, unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
In another bowl mix together:
1 cup flour
1 cup quick oats
1/4 tsp salt

On low speed, beat flour mixture into butter mixture until just combined. Press dough into pan.
Sprinkle 1 cup chocolate chips over top. Bake for 20 minutes.

To make the icing blend together: 1 cup powdered sugar, 1/4 cup peanut butter and 3 tablespoons milk until smooth.

Pour icing over uncut bars while still warm and swirl chips with icing. Cool completely in the pan. I like to keep them in the fridge, it's yummy when the icing is hard.

Recipe #2 Oh Henry Bars
In a small saucepan heat until dissolved:
1/2 cup butter
1 cup brown sugar
1/2 cup peanut butter
1/2 cup corn syrup
1 tsp vanilla
Stir in 4 cups of oats and 1 cup of chocolate chips

Press into greased 13X9 pan. Bake at 375 for 15 minutes--do not overbake! Let cool and cut into bars.
These bars are super chewy...good for stress eating; )

Recipe #3 Chewy Oatmeal Peanut Butter Bars
Preheat oven to 350 and grease a 13X9 pan.

Melt 2 sticks of butter in a large glass bowl. Add 4 cups oats, 1 cup brown sugar, 1/2 cup corn syrup and stir until well combined. Press oat mixture into pan and bake for 20-23 minutes until edges are set and center is still slightly jiggly. Cool completely.

Combine 1 cup semisweet or milk chocolate chips with 3/4 cup peanut butter in a small saucepan until melted and mixture is smooth, stir frequently. Spread chocolate mixture over cooled oat crust. Cover with plastic wrap and refrigerate 1 hour or until firm.

Quadruple Chocolate Loaf Cake

Recipe courtesy of Nigella Lawson

Warning: for chocolate lovers only

Cake:
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips
Syrup:
1 teaspoon cocoa
1/2 cup water
1/2 cup sugar
1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish

Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top.

Directions
Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake