Pumpkin Spice Cake with Maple Frosting

Pumpkin Spice Cake 

with 

Maple Frosting

This is pretty much the best pumpkin spice cake I have ever had. I think the frosting is what pushed this one over the edge for me. I don't usually lick frosting before it is on the dessert (that's what Ryan is for) but this one made me rethink my stand on being a non-frosting-licker. The candied pecans didn't hurt, either--next time I will double the pecans! 

For the cake: 

1 1/2 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp kosher salt

2 1/4 tsp pumpkin pie spice*

3/4 cup brown sugar 

3/4 cup sugar (you can use all brown sugar if you prefer, so 1 1/2 cups)

12 tablespoons melted butter

3 eggs

15 oz. can pure pumpkin puree (about 1 1/2 cups)

*the original recipe also suggests using Garam Masala or Chinese 5 spice for more complex flavor

For the frosting:

8 oz. cream cheese

12 tablespoons butter

2 tablespoons pure maple syrup

1 tsp vanilla

2 1/2-3 cups powdered sugar

For the pecans:

1 cup whole pecans

2 tablespoons pure maple syrup

pinch of kosher salt

For the cake:

Preheat the oven to 350 F. Grease and flour a 9x13 baking dish, set aside.

Mix all the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Pour in the melted butter, pumpkin puree, and eggs. Mix together until completely incorporated and smooth.

Pour into prepared pan and bake for 30-40 minutes until the cake bounces back when pressed and a toothpick inserted comes out clean.

For the frosting:

Place cream cheese, butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy. Slowly add the powdered sugar and beat until desired consistency. If you need to thin it out a bit just add milk a teaspoon at a time. Refrigerate frosting until ready to use. 

Spread over cooled cake. 

For the pecans:

Place the pecans in a skillet over medium heat, drizzle with syrup and sprinkle with salt. Keep the pecans moving until all the syrup is clinging to the pecans and begins to crystallize, this will take several minutes. The nuts will become glossy when they are done. The syrup coating will harden up a bit as they cool. Transfer to a cutting board and coarsely chop. Once cooled, sprinkle over the frosted cake. 

Store the cake in the refrigerator, it will keep for several days...if it lasts that long.

Recipe adapted from 'A Spicy Perspective'.

Almond Cake

• This cake is rich, yet subtle. The delicate almond flavor makes it seem fancy. I was so surprised how much Ryan and I liked this cake given our chocolate tendencies. Perhaps next time I can add a raspberry puree.
• 1/2 cup fine yellow cornmeal
• 1/2 cup cake flour
• 1 teaspoon baking powder
• 1 stick (4 ounces) unsalted butter, softened
• 1/4 cup almond paste, cut into half-inch pieces
• 1 1/4 cups powdered sugar, plus more for dusting
• 1/2 teaspoon vanilla extract
• 2 eggs
• 4 egg yolks
• 1/4 cup sour cream

• Preheat oven to 350 degrees F.

  Grease an 8-inch round (or square) cake pan with vegetable spray. An alternative is to butter and flour the cake pan.

  In a medium bowl, whisk together the cornmeal, cake flour and baking powder and set aside.

  Using a stand mixer with a paddle attachment, beat the butter and almond paste on high until smooth, about 5 minutes. Reduce speed to low and slowly add powdered sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla, eggs and yolks, 1 at a time. Mix until well combined. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.

  Pour the batter into prepared pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with powdered sugar.

  
  

  Recipe from Giada De Laurentis

Peach Crumble Pie

This pie is so satisfying and delicious. It has three steps to making it but each one is easy and can be made at different points during the day. Then put it all together and bake when you get a chance.

I used white peaches because that is what looked good at the Farmers Market, I have made it twice with the white peaches and it's fantastic.

You must serve with vanilla ice cream. Don't even consider not doing it.

• For The Crust:

  • 1 1/4 cups flour (spooned and leveled), plus more for rolling
  • 1/4 teaspoon fine salt
  • 2 teaspoons sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

• For The Filling:

  • 3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups or about 8 peaches)
  • 2 tablespoons brown sugar
  • 2 tablespoons flour

• For The Crumble:

  • 1/3 cup packed brown sugar
  • 1/3 cup flour (spooned and leveled)
  • 1/3 cup old-fashioned rolled oats
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

  
  

  1. Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining (I just use a whisk and then mix in the butter with my fingers--it's faster and uses less equipment). Sprinkle with 3 tablespoons ice water. Pulse (or gently knead) until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight)--in a hurry I stick it in my freezer for about 20 minutes. And I am always in a hurry!
  2. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.
  3. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined.
  4. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
  5. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.
• Recipe courtesy of Martha Stewart, Everyday Food magazine.

Maple Mousse, April DB Challenge

The April 2011 Daring Bakers' challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container.

Maple Mousse:

1 cup pure maple syrup

4 large egg yolks

1 package (1 tablespoon) unflavored gelatin

1 1/2 cups whipping cream

Directions:

1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers.

For my "edible container" I chose to make my favorite pie crust, pat-in-the-pan pie crust.

I sprinkled the mini desserts with chopped pecans and then I drizzled some of them with chocolate syrup.

These little beauties turned out absolutely wonderful. The maple mousse was delicious and could be used for a multitude of desserts. Yum!

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

Meringue Coffee Cake, March Daring Baker's Challenge

The March 2011 Daring Baker's Challenge was hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

For the dough:

4 cups flour

1/4 cup sugar

3/4 tsp salt

1 pkg. yeast (2 14/ tsp.)

3/4 cup whole milk

1/4 cup water

1/2 cup unsalted butter at room temperature

2 large eggs at room temperature

For the filling:

1 cup pecans or walnuts, chopped

2 tablespoons sugar

1/4 tsp cinnamon

1 cup semisweet chocolate chips

For the meringue:

3 large egg whites at room temperature

1/4 tsp salt

1/2 tsp vanilla

1/2 cup sugar

To make the dough:

In a large mixing bowl (I used my Kitchen-Aid), combine 1 1/2 cups of the flour, the sugar, salt, and yeast.

Combine the milk, water, and butter and heat just until the butter is mostly melted. (I used the microwave but you can also do this in a saucepan on the stove.)

With your mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase the mixer speed to medium and beat for 2 minutes. Add the eggs and 1 cup of the flour and beat for another 2 minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Switch your whisk attachment to your dough hook. (You can also hand knead the dough on a well-floured counter.) Knead the dough on low for 8-10 minutes adding as much of the 1 1/2 cups of flour as necessary to keep it from sticking. The dough should be soft, smooth, and elastic.

Place the ball of dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise until doubled, about 45-60 minutes.

To prepare the filling:

Chop the nuts and set aside. Combine the sugar and cinnamon and set aside. Measure your chocolate chips and set aside.

To prepare the meringue:

Once the dough has doubled, make the meringue.

In a clean plastic or metal bowl combine the egg whites and salt and beat on low for 30 seconds. Increase speed to high and beat until foamy and opaque (several minutes). Add the vanilla and the 1/2 cup of sugar--1 tablespoon at a time as you beat--until very stiff, glossy peaks form.

To assemble the coffee cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working with one piece of the dough at a time (keep the other half of the dough covered in plastic wrap), roll out the dough into a 20 x 10-inch rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle half of your filling evenly over the meringue (half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife, make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and filling.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F.

Brush the tops of the coffee cakes with an egg wash:

1 egg beaten with 1 teaspoon water

Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Serve by cutting into slices and sprinkling with powdered sugar and cocoa powder (optional).

This is best served the same day.

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

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

Home-made Graham Crackers

I came across this recipe in the cookbook 'From Emeril's Kitchens'. The kids love them (and so do the adults). They are reminiscent of shortbread. I intend to use them as the base of a smore's treat. I am going to recreate my favorite Disneyland treat (after I master marshmallow making!).

2 3/4 cups bread flour

1/3 cup whole wheat flour

1/4 cup packed brown sugar

1 tsp baking soda

1 tsp salt

7 tablespoons unsalted butter, room temperature

1/4 cup honey

1 tsp vanilla

1/4 cup water, plus 3 or 4 teaspoons

Preheat oven to 300.

Combine bread flour, whole wheat flour, brown sugar, baking soda, and salt in a large bowl. Add butter, honey, vanilla, and 1/4 cup of water. Work the mixture until a stiff dough forms, adding more water as necessary, 1 teaspoon at a time. (I use my Kitchen-Aid with the paddle attachment for this).

On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Transfer to a large ungreased baking sheet. (It's easy to pick up the dough and move it). With the tines of a fork, prick the dough every 1/2 inch. Score into 3 1/2-inch x 4-inch rectangles. You should get at least 16 crackers.

Bake until golden brown, 25 minutes. Transfer the sheet of graham crackers to a wire rack to cool.

Cut into separate cookies.

Recipe from Emeril's New Orleans Restaurant

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.

Chocolate chip-cookie dough cupcakes

I found this recipe on Annies-eats.com but it has been adapted from many different sources.

These are possibly the most jaw-dropping, eyes rolling back into your head, unbelievably delectable dessert I think I have ever made.

Enough said. Get baking!

Yield:24 cupcakes
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips.

Peanut Butter Oatmeal Cookies

Recipe courtesy of Annies-Eats.com

I definitely recommend doubling this recipe. I noticed a trend around me of people eating these uncontrollably. They were so darn good!


Yield: about 18 sandwich cookies

For the cookies:
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup quick-cooking oats

For the filling:
3 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3 tbsp. heavy cream

Directions:
To make the cookies, preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine the flour, baking soda, baking powder, and salt. Stir together with a fork to blend. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the egg and vanilla extract. Add the dry ingredients and mix on low speed just until incorporated. Stir in the oats until evenly blended.
Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart. Bake about 10 minutes, rotating the sheet halfway through baking. The cookies will be light golden brown and slightly puffed. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely. Repeat with the remaining dough.
Once the cookies have cooled completely, pair them up by size. To make the filling, combine the butter, peanut butter, confectioners’ sugar in the bowl of an electric mixer. Cream together until well combined. Mix in the heavy cream until smooth and fluffy. Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

Strawberry Tart

This recipe is pictured on the cover of one of my Cooking Light cookbooks I have had for several years but I never got around to making it. Last month it was a featured 'classic' recipe in my cooking light magazine so I thought I would finally give it a whirl. I'm so glad I did because this is an instant classic!


Preheat oven to 350. Spray/grease or foil your tart pan, if using, or just an 8" square baking dish or pie dish--or whatever you have close to that size.

For the crust:

36 graham crackers (9 sheets)

2 tablespoons sugar

2 tablespoons butter, melted

4 teaspoons water



First I had Cate smash the heck out of the graham crackers in a big ziploc bag and then she stirred all the ingredients together in a bowl. Press crumb mixture into the bottom and a little up the sides of your pan. Bake for 10 minutes or until lightly browned. Make the cream filling while waiting.


For the filling:

2/3 cup light cream cheese (I had regular so that is what I used)

1/4 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract (I used slightly less because I don't like when almond extract is overpowering)


Combine all ingredients in a bowl, set aside.


For the topping:

6 cups small fresh strawberries, divided

2/3 cup sugar

1 tablespoon cornstarch

1-2 tablespoons fresh lemon juice

2 tablespoon sliced almonds, toasted (I had whole almonds and gave them a quick ride in the food processor before I toasted them)


Place 2 cups of strawberries in the food processor, process until pureed. Combine puree, 2/3 cup sugar and cornstarch and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir with a whisk. Bring to a boil; stir constantly. Reduce heat to low; cook 1 minute. Remove from heat; cool to room temperature, stirring occasionally.

Cut off the tops of the remaining strawberries and add 1 tablespoon lemon juice to them; toss to coat.

To assemble:

Spread the cream filling over the cooled crust. Arrange berries, cut sides down in a circular pattern starting in the middle, leave 1/4" border between the berries and sides of the pan. Spoon half the strawberry glaze over the strawberries. (Save the rest for another use...like drizzling over belgian waffles). Sprinkle almonds around the edges. Cover and chill 3 hours. Yield: 10 servings.**

**Note: This little tart went super fast, next time I will double it and make it in a 9X13 or jelly-roll size pan. You don't need to double the strawberry glaze though, it makes plenty. So you only need 10 cups of strawberries, not 12.

For a printable version, click here.

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.