No time to make cannoli from scratch? Make this (unbelievably delicious) cannoli dip instead.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
What's Baking: Chocolate Mexican Wedding Cookies
Classic Mexican Wedding Cookies get a little chocolatey twist with the addition of cocoa powder.
'Tis the season for cookies. Lots of cookies. Oy, so many cookies! I baked a couple of batches of cookies this past weekend to bring to a holiday get-together on Sunday night. Part of the festivities included a cookie exchange, and I'm sad to report that the panoply of cookies I brought home barely lasted 24 hours in our house.
Mexican Wedding Cookies – also known as Russian Teacakes or Italian Wedding Cookies – have a distinctly nutty flavor due to the generous addition of nuts in the dough. (A shocking turn of events, I know.) My Mom's recipe uses walnuts, so that's how I make them, although finely chopped pecans or almonds would work just as well. For extra flavor, toast your chopped nuts before adding them to the dough.
The classic Mexican Wedding Cookie does not have cocoa powder in them, but I was feeling like these sweet cookies could use a little cocoa kick. The key to the appearance of these cookies is two dips in powdered sugar – roll them straight from the oven (once they're just cool enough to handle), and then after they've completely cooled, give them another roll in the powdered sugar to get a nice even coating.
Chocolate Mexican Wedding Cookies (printer-friendly version)
makes 2 dozen cookies
1 cup (2 sticks/16 tablespoons) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 cups whole walnuts, chopped fine
1/4 teaspoon fine sea salt
1 cup powdered sugar, for rolling
1. Preheat the oven to 400 degrees.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the vanilla and beat until combined.
4. In a separate bowl, whisk together the flour, cocoa powder, walnuts, and salt.
5. Add the dry ingredients into the wet ingredients in three batches, thoroughly mixing between additions.
6. Chill the dough in the refrigerator for at least 20 minutes.
7. Shape the dough into 1-inch balls. Place on a baking sheet lined with parchment paper or a silpat. Bake for 10-12 minutes, or until just set.
8. While warm, roll in powdered sugar. Let cool, then roll again in powdered sugar.
9. After completely cooled, store in an airtight container at room temperature for up to three days.
Variation: For regular Mexican Wedding Cookies, omit the cocoa powder and use 2 1/4 cups flour.
Made From Scratch: Hot Fudge Sauce
It takes less than 10 minutes to make a jar of homemade hot fudge sauce.
One of my favorite food rules comes from Michael Pollan: “Eat all the junk food you want as long as you cook it yourself.” According to Pollan, “The fact that labor has been removed from special occasion food has made us treat it as everyday food. One way to curb that and still enjoy those foods is to make them.”
Ergo, if I want hot fudge sauce, per Pollan, I need to make it myself. Challenge accepted.
The key to delicious hot fudge is using the best possible chocolate you can get your hands on. For me, that meant Ghirardelli bittersweet chocolate chips and Guittard Cocoa Rouge Unsweetened Cocoa Powder.
I've made a version of this hot fudge sauce with heavy cream and another with half-and-half and found that either one works quite well in this recipe. And perhaps the best thing about this recipe is that it takes less than 10 minutes to make your own decadent jar of hot fudge from scratch. And while it tastes delicious served warm over a bowl of vanilla bean ice cream, it also is quite tasty eaten straight from the jar. Not that I have any experience with that ... um, right.
Hot Fudge Sauce (printer-friendly version)
makes about 2 cups
2/3 cup organic half-and-half (or heavy cream)
1/2 cup light corn syrup
1/3 cup light brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse sea salt
1 cup bittersweet chocolate chips, divided into two equal portions
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1. In a medium-size heavy saucepan, combine together the half-and-half, corn syrup, brown sugar, cocoa powder, sea salt, and 1/2 cup chocolate chips.
2. Bring the mixture to a boil. Then reduce the heat to a gentle simmer, and cook for an additional five minutes, stirring occasionally.
3. Remove the chocolate sauce from the heat and stir in the remaining chocolate chips, butter, and vanilla extract. Stir vigorously until smooth and shiny.
4. Let the sauce cool slightly before serving over ice cream.
5. Any leftover chocolate sauce can be kept in an airtight container in the fridge for up to a week.
makes about 2 cups
2/3 cup organic half-and-half (or heavy cream)
1/2 cup light corn syrup
1/3 cup light brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse sea salt
1 cup bittersweet chocolate chips, divided into two equal portions
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1. In a medium-size heavy saucepan, combine together the half-and-half, corn syrup, brown sugar, cocoa powder, sea salt, and 1/2 cup chocolate chips.
2. Bring the mixture to a boil. Then reduce the heat to a gentle simmer, and cook for an additional five minutes, stirring occasionally.
3. Remove the chocolate sauce from the heat and stir in the remaining chocolate chips, butter, and vanilla extract. Stir vigorously until smooth and shiny.
4. Let the sauce cool slightly before serving over ice cream.
5. Any leftover chocolate sauce can be kept in an airtight container in the fridge for up to a week.
What's Baking: Florentines
Last week, after a long hiatus, my Book Club reconvened. Although, we call it "Fight Club," because we're edgy like that. "The first rule of Book Club is: You do not talk about Book Club."
We're not sticklers for actually reading the book selections (although of course it is highly recommended), but if you do come to book club, the only rule (well, aside from that First Rule), is that you can't be mad about spoilers. Fair enough.
This month's selection was Heat by Bill Buford, a book with the tagline "An amateur's adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany."
Truth be told, I started to read the book last year (way before it was a Book Club selection) and, for whatever reason, never quite made it to the end. (And I should have, as it's a great tale about the author's times working in the kitchen of Mario Batali's Babbo restaurant in New York City and travel to Italy to learn to make handmade pasta and how to properly butcher meat.) So, I totally cheated and listened to the audiobook. And the abridged audio book at that (5 hrs versus 12 hrs was a no-brainer, plus the abridged version was read by the author.)
Inspired by Buford's trips to Italy, I decided to bake up a batch of florentine cookies to share at Book Club. (Our host made Love Letters ravioli and maple and mascarpone cheesecakes from Batali's Babbo cookbook, both of which were amazing.)
These elegant florentine cookies are delicious. I think they work nicely both as-is and with a coating of semisweet chocolate on the bottom. (Truthfully, I found the slathering of melted chocolate on super-delicate cookies a bit, er, tedious. There may have been a few broken cookies involved. So, be careful! and patient! when you get to that step.)
Florentines (printer-friendly version)
makes 30 cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1 tablespoon unbleached all-purpose flour (or all-purpose gluten-free flour)
1/4 teaspoon fine sea salt
3/4 cup almond flour (made from blanched almonds)
2 tablespoons organic 1% milk
1/2 teaspoon almond extract
1 teaspoon finely grated blood orange zest
8 ounces semisweet chocolate, melted
1. Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper and set aside.
2. Melt the butter in a small sauce pot over medium heat. Add in the sugar, flour, and salt and whisk to combine. Continue whisking until the butter fully incorporates into the batter, about 3 minutes. Whisk in the almond flour and milk, and continue to cook until smooth and slightly thickened.
3. Remove the sauce pot from the heat and stir in the almond extract and orange zest. Let the batter cool for 10 minutes.
4. Drop the batter in rounded teaspoonfuls onto the prepped baking sheet, leaving about three inches between cookies. (I cooked 6 cookies per batch.)
5. Bake the cookies for 5-7 minutes (rotating the baking sheet half-way through), or until the cookies turn golden brown around the edges.
6. Let the cookies cool on the baking sheet until they set, about 3 minutes. Use a thin spatula to carefully remove the cookies from the baking sheet and set on a wire rack to cool completely. Repeat with the remaining batter.
7. After the cookies have completely cooled, use an offset spatula to spread a layer of melted chocolate on the bottom of each cookie. (Be careful! And patient! The cookies are very delicate.) Let sit or refrigerate until the chocolate has completely set. The cookies can be kept in an airtight container at room temperature for up to one week.
(lightly adapted from this love and olive oil recipe)
What's Baking: Chocolate-Dipped Walnut Butter Cookies
So, in case you were wondering ... dropping the lid to your 6 3/4-quart Le Creuset Dutch oven on your toe is not a good idea. I learned this firsthand last Thursday night when I broke the tip of my toe after dropping the lid onto it from a height of about three feet. And how did this happen, you might ask? Well, perhaps I was pulling the (quite heavy) dish out of the corner of the pantry with just one hand, while my other hand was preoccupied with holding one of these cookies.
Long story short, let's just say it's a good thing it isn't flip-flop season. And, um, does anyone know if they make Lee press-on toenails? (Are Lee press-on nails even still a thing?) Also, I'm pretty sure you're not supposed to talk about toenails (or the lack thereof) on a food blog. But sometimes I'm a maverick like that. Who doesn't love a little real talk now and again? I will, however, do you the favor of not showing you a photo of the aftermath. Because, let's face it, no one wants to see that. Not even me.
In the end, should I have put down that cookie and grabbed the dish with both hands? Umm, probably. But it was a really good cookie.
These cookies remind me of the boxes of cookies my New Yorker grandparents would bring from an Italian bakery in their Jackson Heights neighborhood when they would come to visit. You know, the kind that are packaged in a big white square box tied with red-and-white baker's twine?
I always went for the ones with chocolate or nuts or sprinkles first – okay, that's basically all of them. These rich butter cookies have a tender crunch and delicious nutty flavor. And a dip in chocolate and additional sprinkle of chopped walnuts takes these cookies (and your tastebuds) over the moon.
Chocolate-Dipped Walnut Butter Cookies (printer-friendly version)
makes about 3 dozen
For the cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter (1 stick melted, 1 stick softened)
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts
For the decoration:
8 oz semisweet chocolate, melted
1/2 cup finely chopped walnuts
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. Whisk together the flour, baking powder, and salt. Using an electric mixer, beat together the butter, brown sugar, and vanilla until light and fluffy. Mix in the flour mixture at low speed, then stir in walnuts.
3. Form 2 teaspoons of dough into an egglike shape, forming a ridge down the middle with your thumbs. Arrange the dough1 inch apart on the prepared baking sheet. Bake in batches in the middle of the oven until undersides are light brown, about 10-12 minutes. Transfer to wire racks to cool.
4. To decorate the cookies: Dip half of each cookie in melted chocolate and then sprinkle with chopped nuts. Place on a piece of wax paper to set, about 15 minutes.
(lightly adapted from this Gourmet magazine recipe)
makes about 3 dozen
For the cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter (1 stick melted, 1 stick softened)
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts
For the decoration:
8 oz semisweet chocolate, melted
1/2 cup finely chopped walnuts
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. Whisk together the flour, baking powder, and salt. Using an electric mixer, beat together the butter, brown sugar, and vanilla until light and fluffy. Mix in the flour mixture at low speed, then stir in walnuts.
3. Form 2 teaspoons of dough into an egglike shape, forming a ridge down the middle with your thumbs. Arrange the dough1 inch apart on the prepared baking sheet. Bake in batches in the middle of the oven until undersides are light brown, about 10-12 minutes. Transfer to wire racks to cool.
4. To decorate the cookies: Dip half of each cookie in melted chocolate and then sprinkle with chopped nuts. Place on a piece of wax paper to set, about 15 minutes.
(lightly adapted from this Gourmet magazine recipe)
What's For Dessert: Chocolate Pecan Bourbon Pie
I am a terrible blogger. If I was a good blogger, I would have posted this recipe for chocolate pecan bourbon pie sometime last week, so you could make it in time to celebrate the Kentucky Derby. But, I didn't. Instead, I baked this pie on Saturday afternoon right before the big race. (A race that, if we're being real, I watch solely as an excuse to drink mint juleps.)
Or, if I was a good blogger, I would hold onto this recipe for a year, and then post it right before the 2016 race. But, honestly, this pie is too good to not share now. And, well, technically, as you can see from its name, you aren't even allowed to call it derby pie. So, let's instead enjoy this delicious chocolate pecan bourbon pie any day of the year. It is ooey, gooey, and full of crunchy pecans and melted chocolate. And, well, as the name implies, there's a little kick of bourbon, too.
Do you serve pecan pie at your holiday functions? I highly recommend you save this recipe for later and bring it out for Thanksgiving. Your friends and family will thank you for it. Wait, maybe I am a good blogger . . . look at me, already sharing recipes for your Thanksgiving feast! You're welcome in advance.
Chocolate Pecan Bourbon Pie (printer-friendly version)
2 teaspoons granulated sugar
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into small cubes
1/3 cup cold buttermilk
makes 8 servings
For the crust:
1 1/2 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into small cubes
1/3 cup cold buttermilk
For the pie filling:
3 large eggs
3/4 cup packed light brown sugar
2/3 cup (200g) dark corn syrup (light corn syrup or golden syrup would also work)
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, melted
3 large eggs
3/4 cup packed light brown sugar
2/3 cup (200g) dark corn syrup (light corn syrup or golden syrup would also work)
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 2/3 cups toasted pecans, very coarsely chopped
3/4 cup semisweet chocolate chips
1 2/3 cups toasted pecans, very coarsely chopped
3/4 cup semisweet chocolate chips
1. Make the crust: in a large bowl, whisk together the flour, sugar, and salt. Add the (cold!) butter cubes and use your fingers to incorporate the butter into the flour mixture. The mixture will have large pea-sized pieces and flaky oat-like butter pieces. Make a well in the center and pour in the cold buttermilk. Use a fork to bring the dough together. If the dough is not coming together, add in a little more buttermilk, one tablespoon at a time. The dough will be very shaggy.
2. Turn the dough out onto a lightly floured surface. Knead the dough into a small disk. Wrap in plastic wrap and chill in the refrigerator for at least one hour.
3. After the dough has chilled, unwrap it and place on a lightly floured surface. Roll out to 1/8-inch thick and about 12 inches in diameter. Transfer the dough to a 9-inch pie pan. Trim the dough around the edges so it only slightly overlaps the edge. Then fold the edges under and crimp with your fingers or a fork. Return the crust to the refrigerator and chill for at least 30 minutes.
4. Preheat the oven to 375 degrees. Make the pie filling: in a large bowl, whisk together the eggs, brown sugar, dark corn syrup, vanilla, salt, melted butter, and bourbon. Stir in the chopped pecans and chocolate chips.
5. Use a rubber spatula to scrape the filling into the prepared pie crust. Bake in the oven for 35-45 minutes, or until the filling is puffed and no longer jiggles excessively when lightly shaken. Let cool completely before serving.
(adapted from these recipes from David Lebovitz and Joy the Baker)
What's Baking: Citrus Sugar Cookies with a White Chocolate Drizzle
While we haven't been bombarded with snow like the East Coast has, the temperatures have definitely swooped way below zero of late. My one ray of sunshine in this wintry tundra landscape has been an endless intake of citrus fruits.
And, while, of course you could just drink freshly-squeezed orange juice or peel and eat an orange whole, I have chosen to instead incorporate fresh orange zest and orange juice into a sugar cookie. How's that sugar detox going, you might ask? Let's not talk about it -- and eat these delicious orange-flavored sugar cookies instead. :)
Citrus Sugar Cookies with a White Chocolate Drizzle (printer-friendly version)
makes 2-3 dozen cookies, depending on cookie cutter size
1 cup (2 sticks) unsalted butter, softened
2 ounces cream cheese, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh orange zest
1/2 teaspoon fresh orange juice
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/3 cup white chocolate chips or wafers, for melting
1. Using an electric mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the egg, then beat in the vanilla extract, almond extract, orange zest, and orange juice. Scrape down the sides of the bowl as necessary.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in several small batches while stirring at low speed. Continue stirring until all of the flour is nearly incorporated. Then stir by hand to completely incorporate the flour.
3. Divide the dough into two equal portions. Pat one of the portions into a circle, then roll flat (1/4" or 1/8" thick) between two sheets of parchment paper. Repeat with the second portion of dough.
4. Refrigerate the rolled-out dough for at least one hour. The dough can be kept in the fridge for up to five days.
5. Preheat the oven to 350 degrees. Use cookie cutters to cut the dough into different shapes. Place the cut-out dough onto a baking sheet covered in parchment paper or a silpat.
6. Bake for 8-15 minutes (depending on cookie thickness). Remove the cookies from the oven once the edges are set and just beginning to turn gold in color. Let the cookies cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
7. After the cookies have cooled, melt the white chocolate (I used the microwave), and then drizzle over top the cookies. (I like to use a squeeze bottle, a fork would work, too.)
makes 2-3 dozen cookies, depending on cookie cutter size
1 cup (2 sticks) unsalted butter, softened
2 ounces cream cheese, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh orange zest
1/2 teaspoon fresh orange juice
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/3 cup white chocolate chips or wafers, for melting
1. Using an electric mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the egg, then beat in the vanilla extract, almond extract, orange zest, and orange juice. Scrape down the sides of the bowl as necessary.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in several small batches while stirring at low speed. Continue stirring until all of the flour is nearly incorporated. Then stir by hand to completely incorporate the flour.
3. Divide the dough into two equal portions. Pat one of the portions into a circle, then roll flat (1/4" or 1/8" thick) between two sheets of parchment paper. Repeat with the second portion of dough.
4. Refrigerate the rolled-out dough for at least one hour. The dough can be kept in the fridge for up to five days.
5. Preheat the oven to 350 degrees. Use cookie cutters to cut the dough into different shapes. Place the cut-out dough onto a baking sheet covered in parchment paper or a silpat.
6. Bake for 8-15 minutes (depending on cookie thickness). Remove the cookies from the oven once the edges are set and just beginning to turn gold in color. Let the cookies cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
7. After the cookies have cooled, melt the white chocolate (I used the microwave), and then drizzle over top the cookies. (I like to use a squeeze bottle, a fork would work, too.)
What's Baking: Chocolate Espresso Brownies
Valentine's Day may be over, but that doesn't mean we can't still enjoy some delicious chocolatey treats. Particularly if you can now make them with some chocolate bought at 75% off!
These brownies get an added oomph of flavor from the addition of instant espresso powder. Coffee deepens and complements the chocolate flavor -- a good thing in my book!
If you've never made brownies from scratch, I'd highly recommend giving this recipe a try. Your tastebuds will be greatly rewarded!
Chocolate Espresso Brownies (printer-friendly version)
makes 8 heart-shaped or 12 square brownies
1 1/2 cups semisweet chocolate morsels
2 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1 1/2 cups unbleached all-purpose flour
3 tablespoons cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon fine sea salt
2 tablespoons instant espresso
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
powdered sugar, for garnish
1. Preheat the oven to 350 degrees. Line an 11x17 baking pan with parchment paper. Lightly grease with cooking spray or butter.
2. Melt the chocolates and butter in a microwave-safe bowl, 2-3 minutes. Stir until smooth.
3. In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, salt, and espresso powder. Set aside.
4. Using an electric mixer, beat together the sugar, eggs, and vanilla until well-combined and light yellow in color, about 2 minutes. Beat in the melted chocolate mixture. Slowly stir in the flour mixture until completely combined.
5. Spoon the batter into the prepped baking pan and bake for 25-30 minutes, or until a toothpick inserted 2 inches from a side comes out clean. Allow the brownies to cool completely before removing them from the pan. Use a cookie cutter to cut the brownies into a heart shape, and sprinkle with powdered sugar.
(adapted from this Whole Foods recipe)
makes 8 heart-shaped or 12 square brownies
1 1/2 cups semisweet chocolate morsels
2 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1 1/2 cups unbleached all-purpose flour
3 tablespoons cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon fine sea salt
2 tablespoons instant espresso
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
powdered sugar, for garnish
1. Preheat the oven to 350 degrees. Line an 11x17 baking pan with parchment paper. Lightly grease with cooking spray or butter.
2. Melt the chocolates and butter in a microwave-safe bowl, 2-3 minutes. Stir until smooth.
3. In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, salt, and espresso powder. Set aside.
4. Using an electric mixer, beat together the sugar, eggs, and vanilla until well-combined and light yellow in color, about 2 minutes. Beat in the melted chocolate mixture. Slowly stir in the flour mixture until completely combined.
5. Spoon the batter into the prepped baking pan and bake for 25-30 minutes, or until a toothpick inserted 2 inches from a side comes out clean. Allow the brownies to cool completely before removing them from the pan. Use a cookie cutter to cut the brownies into a heart shape, and sprinkle with powdered sugar.
(adapted from this Whole Foods recipe)
What's Baking: Chocolate Crinkle Cookies
Valentine's Day is just around the corner ... and while the holiday may be fraught with mixed feelings, can we at least all agree that it's a good excuse to eat some chocolate? (And let's face it, February 15 is an even better day, as we can then buy all the leftover Valentine's candy at a deep discount...)
Really, I'll take any excuse to add a little more chocolate to my diet. And these rich and choco-licious cookies are a tasty treat that are meant to be shared.
I've made chocolate crinkles in the past, and while they've always tasted delicious, they would typically leave a trail of powdered sugar everywhere as it tended to stick to everything but the cookie after being baked. However, this recipe from Cook's Illustrated has the dough balls take a dip in granulated sugar prior to a roll in powdered sugar, which contributes to the cookies' crackled texture and helps keep the powdered sugar in place after they are baked.
Long story short, while these cookies may be most associated with the Christmas holiday, they're perfectly suitable for sharing with your Valentine, too. If there are any left after you bake them, anyway.
Chocolate Crinkle Cookies (printer-friendly version)
makes 22 cookies
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup powdered sugar
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the brown sugar, eggs, espresso powder, and vanilla extract.
4. Place the chopped chocolate and butter in a microwave-safe bowl, and cook until melted, about 3 minutes. Stir until the chocolate mixture is smooth. Whisk the chocolate mixture into the egg mixture until evenly combined.
5. Use a rubber spatula to fold in the flour mixture until just combined. Let the dough sit at room temperature for 10 minutes.
6. Place the granulated sugar and powdered sugar into two separate shallow bowls. Use a 1.5 to 2 tablespoon scoop to form the dough into balls. Drop the dough balls one at a time into the granulated sugar and roll to coat. Then roll the dough balls in the powdered sugar. Place the dough balls onto the prepped baking sheet, baking 11 at a time.
7. Bake the cookies until cracked and slightly puffed (the dough will look underbaked within the cracks), 10-12 minutes. Rotate the baking sheet halfway through the cooking period. Place the cookies on a wire rack and let cool completely. Repeat steps 6-7 with the remaining dough.
8. Cookies can be kept in an airtight container at room temperature for 4-5 days, but are best eaten within 1 to 2 days of baking.
(adapted from this Cook's Illustrated recipe)
makes 22 cookies
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup powdered sugar
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the brown sugar, eggs, espresso powder, and vanilla extract.
4. Place the chopped chocolate and butter in a microwave-safe bowl, and cook until melted, about 3 minutes. Stir until the chocolate mixture is smooth. Whisk the chocolate mixture into the egg mixture until evenly combined.
5. Use a rubber spatula to fold in the flour mixture until just combined. Let the dough sit at room temperature for 10 minutes.
6. Place the granulated sugar and powdered sugar into two separate shallow bowls. Use a 1.5 to 2 tablespoon scoop to form the dough into balls. Drop the dough balls one at a time into the granulated sugar and roll to coat. Then roll the dough balls in the powdered sugar. Place the dough balls onto the prepped baking sheet, baking 11 at a time.
7. Bake the cookies until cracked and slightly puffed (the dough will look underbaked within the cracks), 10-12 minutes. Rotate the baking sheet halfway through the cooking period. Place the cookies on a wire rack and let cool completely. Repeat steps 6-7 with the remaining dough.
8. Cookies can be kept in an airtight container at room temperature for 4-5 days, but are best eaten within 1 to 2 days of baking.
What's Baking: Baked Crème Brûlée Stout Donuts with Chocolate Stout Glaze
After making crème brûlée stout pudding, I still had a bit of beer left over to play with. I initially thought about making a batch of stout beer brownies, but someone in the household isn't a fan of brownies (I know, right?). Plus the recipes I found were a little too rich for my taste. Er, waistline. Whatever.
So, I pulled out my trusty donut pan and decided to make a batch of chocolate stout donuts. And, oh man, was that a good decision.
Chocolate + stout beer + chocolate glaze? It's an amazing combination. If you can hold off from eating the entire batch in one sitting, you'll be greatly rewarded on day two when the chocolate stout glaze has had time to meld into the donut, making the donut taste even more chocolate cake-like. Dee-lish!
Crème Brûlée Stout Donuts with Chocolate Stout Glaze (printer-friendly version)
makes 6 donuts
For the donuts:
3/4 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons Greek yogurt
1/4 cup organic skim milk
1 egg
3 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract
1/4 cup Crème Brûlée stout beer
For the chocolate stout glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons Crème Brûlée stout beer
colored sprinkles
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, whisk together the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth. Add the wet ingredients into the dry ingredients and stir until smooth. Stir in the Crème Brûlée stout beer.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Let the donuts cool in the pan for 5 minutes, then remove them from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and stout beer. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.
makes 6 donuts
For the donuts:
3/4 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons Greek yogurt
1/4 cup organic skim milk
1 egg
3 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract
1/4 cup Crème Brûlée stout beer
For the chocolate stout glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons Crème Brûlée stout beer
colored sprinkles
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, whisk together the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth. Add the wet ingredients into the dry ingredients and stir until smooth. Stir in the Crème Brûlée stout beer.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Let the donuts cool in the pan for 5 minutes, then remove them from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and stout beer. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.
What's For Dessert: Crème Brûlée Stout Pudding with Whipped Cream
I first tried Southern Tier Brewing Company's Crème Brûlée stout beer at Aqualand Ale House in Boulder Junction, WI. This was way back on New Year's Eve, and I have been dreaming about that stout ever since. I cannot put into words how happy I was when I found a bottle of it at our local grocery store. The only downside being that the bottle was ginormous -- way too much stout for me to drink in one sitting. So, sadly, the bottle languished in our fridge.
Finally, after several months (and some gentle prodding from D), I decided that in addition to drinking a glass, I'd use the remainder in a few recipes. Given the beer's distinctive crème brûlée nose and sweet vanilla flavor, I knew it would work quite deliciously in dessert recipes. A quick Internet search led me to The Beeroness's site and her awesome recipe for chocolate stout pudding. I made a few tiny tweaks, and the resulting pudding is a delightfully rich treat with an unmistakable stout flavor. Because the flavor is so rich, I highly recommend using small serving containers; I used 4-ounce jelly jars (placing lids on top would make this pudding easily transportable and perfect for a picnic treat). If you can't find STBC's Crème Brûlée Stout, any chocolate stout or vanilla porter would likely make an excellent substitution.
Crème Brûlée Stout Pudding (printer-friendly version)
makes 6 servings
For the pudding:
2/3 cup granulated sugar
3 tablespoons cornstarch
3/4 cup organic heavy cream
3/4 cup Crème Brûlée stout beer (or any chocolate stout)
1 large egg yolk
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
For the whipped cream:
1 cup organic heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1. Whisk together the sugar and cornstarch in a large sauce pot. Stir in the heavy cream, stout beer, and egg yolk.
2. Add the chopped chocolate and, while stirring constantly, bring to a boil over medium-high heat. Once the mixture begins to boil, cook for one minute while whisking.
3. Remove the pot from the heat and stir in the butter, one cube at a time. Then stir in the vanilla extract. 4. Carefully pour the pudding into six containers. (I used 4-ounce jelly jars.) Chill the pudding in the refrigerator until set, about 2 hours.
4. To make the whipped cream, chill your mixing bowl and whisk in the freezer for about 15 minutes.
5. Pour the heavy cream into the chilled mixing bowl and whip at high speed. When the cream begins to thicken, add the sugar and vanilla extract.
6. Continue to whip the cream until stiff peaks form.
7. Add a dollop of whipped cream to each container of pudding right before serving.
(lightly adapted from this recipe from The Beeroness)
makes 6 servings
For the pudding:
2/3 cup granulated sugar
3 tablespoons cornstarch
3/4 cup organic heavy cream
3/4 cup Crème Brûlée stout beer (or any chocolate stout)
1 large egg yolk
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
For the whipped cream:
1 cup organic heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1. Whisk together the sugar and cornstarch in a large sauce pot. Stir in the heavy cream, stout beer, and egg yolk.
2. Add the chopped chocolate and, while stirring constantly, bring to a boil over medium-high heat. Once the mixture begins to boil, cook for one minute while whisking.
3. Remove the pot from the heat and stir in the butter, one cube at a time. Then stir in the vanilla extract. 4. Carefully pour the pudding into six containers. (I used 4-ounce jelly jars.) Chill the pudding in the refrigerator until set, about 2 hours.
4. To make the whipped cream, chill your mixing bowl and whisk in the freezer for about 15 minutes.
5. Pour the heavy cream into the chilled mixing bowl and whip at high speed. When the cream begins to thicken, add the sugar and vanilla extract.
6. Continue to whip the cream until stiff peaks form.
7. Add a dollop of whipped cream to each container of pudding right before serving.
(lightly adapted from this recipe from The Beeroness)
What's Baking: Gluten-Free Chocolate Chip Cookies
Did you know that tomorrow (May 15) is National Chocolate Chip Cookie Day? Did you even know that there was such a thing as National Chocolate Chip Cookie Day? Yeah, me neither, but, hey, as it turns out, I do love chocolate chip cookies. And if celebrating this culinary holiday means I have to bake up a batch of chocolate chip cookies, well, so be it.
I recently came across this recipe for gluten-free chocolate chip cookies developed by America's Test Kitchen, and I swear, if I didn't know that they were gluten-free, I wouldn't believe you if you told me they were. They are that good. Seriously.
More chocolate chip cookie recipes (gluten-licious) to try:
Chewy Chocolate Chip Cookies
Ghirardelli Chocolate Chip Cookies
Coconut Double Chocolate Chip Cookies
High Altitude Chocolate Chip Cookies
Chocolate Chip Snickerdoodles
Coconutty Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies (printer-friendly version)
makes about three dozen cookies
1 3/4 cups gluten-free all-purpose flour mix
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter, melted
3/4 cup light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons organic skim milk
1 tablespoon vanilla extract
1 1/4 cups semisweet chocolate chips
1. In a medium bowl, whisk together the gluten-free flour mix, baking soda, xanthan gum, and salt.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, milk, and vanilla and continue stirring until thoroughly combined.
3. Use a rubber spatula to stir in the flour mixture. Continue stirring until a soft (slightly sticky) dough forms. Cover the bowl with plastic wrap and let sit for 30 minutes.
4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Use a scoop or two spoons to place 1 to 1 1/2 tablespoon rounds of dough on the prepped baking sheet about two inches apart. Bake in the oven for 11-13 minutes, rotating the baking sheet half-way through the cooking period. Remove from the oven once the edges of the cookies are golden brown and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before removing and placing on a wire rack to cool completely.
5. Store any cookies in an airtight container at room temperature; cookies are best eaten with a couple of days of baking.
(adapted from this America's Test Kitchen recipe)
makes about three dozen cookies
1 3/4 cups gluten-free all-purpose flour mix
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
8 tablespoons unsalted butter, melted
3/4 cup light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons organic skim milk
1 tablespoon vanilla extract
1 1/4 cups semisweet chocolate chips
1. In a medium bowl, whisk together the gluten-free flour mix, baking soda, xanthan gum, and salt.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, milk, and vanilla and continue stirring until thoroughly combined.
3. Use a rubber spatula to stir in the flour mixture. Continue stirring until a soft (slightly sticky) dough forms. Cover the bowl with plastic wrap and let sit for 30 minutes.
4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Use a scoop or two spoons to place 1 to 1 1/2 tablespoon rounds of dough on the prepped baking sheet about two inches apart. Bake in the oven for 11-13 minutes, rotating the baking sheet half-way through the cooking period. Remove from the oven once the edges of the cookies are golden brown and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before removing and placing on a wire rack to cool completely.
5. Store any cookies in an airtight container at room temperature; cookies are best eaten with a couple of days of baking.
(adapted from this America's Test Kitchen recipe)
What's Baking: Chocolate Stout Cupcakes with Irish Cream Vanilla Bean Frosting
I am still in the midst of my gluten-free odyssey, but couldn't help but post this recipe for chocolate stout cupcakes I baked last year to share with friends at a St. Patrick's Day party. The chocolate and coffee flavors of a stout beer lend additional richness to the chocolate cupcake. And you really can't go wrong with a vanilla bean frosting that features the delicate taste of Irish cream. Happy Saint Patrick's Day!
Stout Chocolate Cupcakes (printer-friendly version)
makes 24 cupcakes
1 cup Guinness stout (or other stout beer)
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
3/4 cup 0% plain Chobani Greek yogurt
2 eggs
1 tablespoon vanilla extract
2 cups unbleached all-purpose flour
2 ½ teaspoons baking soda
1. Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside.
2. Add the Guinness and sliced butter to a large sauce pot. Heat over medium heat until the butter has melted, Stirring occasionally.
3. Whisk in the cocoa powder and sugar. Remove from the heat.
4. In a small bowl, whisk together the Greek yogurt, eggs, and vanilla. Pour the yogurt mixture into the chocolate mixture and stir until combined.
5. Whisk in the flour and baking soda. Stir until evenly combined. Carefully spoon the batter into the prepared cupcake tin. Fill each liner about 3/4 full.
6. Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the baked cupcakes from the tin and set on a wire rack to cool completely.
Irish Cream Vanilla Bean Frosting
makes enough to frost at least 24 cupcakes
8 oz neufchatel cheese (you could also use cream cheese)
4 oz (1 stick) unsalted butter
1 teaspoon vanilla extract
4 cups sifted powdered sugar
4 tablespoons Irish cream (I used Bailey's)
1. Cream together the neufchatel and butter, about 5 minutes.
2. Add in the vanilla extract and Irish cream. Stir at high speed to combine.
3. Add in the sifted powdered sugar, one cup at a time. Stir at medium speed between additions.
4. Use immediately. Refrigerate any leftovers in a tightly-closed container.
(adapted from a Nigella Lawson recipe via Shutterbean)
makes 24 cupcakes
1 cup Guinness stout (or other stout beer)
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
3/4 cup 0% plain Chobani Greek yogurt
2 eggs
1 tablespoon vanilla extract
2 cups unbleached all-purpose flour
2 ½ teaspoons baking soda
1. Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside.
2. Add the Guinness and sliced butter to a large sauce pot. Heat over medium heat until the butter has melted, Stirring occasionally.
3. Whisk in the cocoa powder and sugar. Remove from the heat.
4. In a small bowl, whisk together the Greek yogurt, eggs, and vanilla. Pour the yogurt mixture into the chocolate mixture and stir until combined.
5. Whisk in the flour and baking soda. Stir until evenly combined. Carefully spoon the batter into the prepared cupcake tin. Fill each liner about 3/4 full.
6. Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the baked cupcakes from the tin and set on a wire rack to cool completely.
Irish Cream Vanilla Bean Frosting
makes enough to frost at least 24 cupcakes
8 oz neufchatel cheese (you could also use cream cheese)
4 oz (1 stick) unsalted butter
1 teaspoon vanilla extract
4 cups sifted powdered sugar
4 tablespoons Irish cream (I used Bailey's)
1. Cream together the neufchatel and butter, about 5 minutes.
2. Add in the vanilla extract and Irish cream. Stir at high speed to combine.
3. Add in the sifted powdered sugar, one cup at a time. Stir at medium speed between additions.
4. Use immediately. Refrigerate any leftovers in a tightly-closed container.
(adapted from a Nigella Lawson recipe via Shutterbean)
What's Baking: Chewy Chocolate Chip Cookies
I keep meaning to make healthier recipes, but then I wake up in the morning and find out it's -15 degrees out (yet again), and all I want is a plate of warm chocolatey carbs. The best I can do at this point is to at least halve the cookie recipe I make so that my waistline stands half a chance of making it through the winter unscathed. (Although, let's face it, given the cold temps of late, I'm glad I have that extra layer of fat to keep me warm...)
But, let's switch the focus to the cookies and not my current body measurements, shall we? These cookies are perfectly chewy and get a nice little flavor enhancement from the addition of a bit of flaky sea salt after coming out of the oven. Now, if I could only keep myself from eating the whole batch in one sitting. (Who am I kidding; even the cookie dough doesn't stand a chance...)
Chewy Chocolate Chip Cookies (printer-friendly version)
makes 1 1/2 dozen cookies (if you don't eat a ton of cookie dough...)
1 cup + 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (about 6 ounces) semisweet chocolate chips
flaky sea salt
1. Preheat the oven to 350 degrees.
2. In a small bowl, sift together the flour, baking soda, and salt. Set aside.
3. Using an electric mixer, cream together the butter and sugars until they are light and fluffy. Beat in the egg. Add the vanilla extract and stir to combine.
4. Add the dry ingredients in small portions to the wet ingredients. Stir to combine between additions.
5. Stir in the chocolate chips by hand.
6. Use a spoon or small scoop to drop cookie dough in rounded portions onto a nonstick baking sheet. Set each cookie about two inches apart.
7. Bake for 9-13 minutes, or until cookies have set on top and are slightly browned around the edges.
8. Remove the cookies from baking sheet, garnish with a sprinkle of flaky sea salt, and place on wire rack to cool.
(adapted from this Martha Stewart recipe)
makes 1 1/2 dozen cookies (if you don't eat a ton of cookie dough...)
1 cup + 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (about 6 ounces) semisweet chocolate chips
flaky sea salt
1. Preheat the oven to 350 degrees.
2. In a small bowl, sift together the flour, baking soda, and salt. Set aside.
3. Using an electric mixer, cream together the butter and sugars until they are light and fluffy. Beat in the egg. Add the vanilla extract and stir to combine.
4. Add the dry ingredients in small portions to the wet ingredients. Stir to combine between additions.
5. Stir in the chocolate chips by hand.
6. Use a spoon or small scoop to drop cookie dough in rounded portions onto a nonstick baking sheet. Set each cookie about two inches apart.
7. Bake for 9-13 minutes, or until cookies have set on top and are slightly browned around the edges.
8. Remove the cookies from baking sheet, garnish with a sprinkle of flaky sea salt, and place on wire rack to cool.
(adapted from this Martha Stewart recipe)
What's Baking: Baked Buttermilk Chocolate Donuts
When I was little, my favorite part of a donut was the icing and sprinkles. In fact, after ordering a donut (the most chocolatey and sprinkle-covered, of course), I would often lick off all the icing and sprinkles, and leave the rest of the donut behind. Terrible, I know. I have long since amended my ways and now enjoy eating the whole donut -- though I still go for the most chocolatey and sprinkle-covered ones.
I recently came across Joy's recipe for double chocolate donuts and made sure to bookmark the recipe immediately. As its name suggests, this donut is full of chocolate flavor and gets an extra boost from a rich chocolate icing. I tend to make small batches of donuts, as I really don't need a dozen sitting around the house, but this recipe is easily doubled or tripled if you'd like to make more.
Baked Buttermilk Chocolate Donuts (printer-friendly version)
makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup light brown sugar, packed
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and browned
2 tablespoons nonfat Greek yogurt
1 tablespoon brewed coffee, cooled
1 teaspoon pure vanilla extract
For the chocolate glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons pure vanilla extract
colored sprinkles
1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, browned butter, yogurt, coffee, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and vanilla extract. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.
(adapted from this Joy the Baker recipe)
makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup light brown sugar, packed
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and browned
2 tablespoons nonfat Greek yogurt
1 tablespoon brewed coffee, cooled
1 teaspoon pure vanilla extract
For the chocolate glaze:
1 1/4 cup powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
pinch of salt
3 to 4 tablespoons organic skim milk
2 teaspoons pure vanilla extract
colored sprinkles
1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, browned butter, yogurt, coffee, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a medium bowl, whisk together the powdered sugar, cocoa powder, salt, milk, and vanilla extract. Continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate with sprinkles.
9. Donuts are best eaten immediately or within a couple of days.
(adapted from this Joy the Baker recipe)
What's Baking: Coconut Macaroons
I read a lot of blogs, and the latest addition to my Google Reader (clearly I am still in denial of its imminent demise) was The Kitchn. I've referred to this website on multiple occasions, and last week a recipe for "easy coconut macaroons" immediately caught my eye. I have been using more and more coconut in my cooking lately, and I thought it would be fun to try out a new coconut confection recipe. Now, as you can see in the photo above, we are not talking about "macarons" -- the famous French domed meringue cookies, often found in a rainbow of pastel colors. (Now that I think about it, I'm not sure that I've ever actually had a macaron -- hmmm, I think a trip to Paris and Ladurée is in order.) No, the confections I am talking about, though made with a similar egg white and sugar base, instead feature a haystack-like appearance due to the addition of shredded coconut. Though delicious in their own right, these confections are even better with a little (or a lot of) melted chocolate drizzled on top.
Coconut Macaroons (printer-friendly version)
makes 20-24 cookies, depending on size
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 cups shredded coconut
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Set aside.
2. In a medium bowl, combine the egg whites, sugar, salt, and vanilla. Whisk until all the ingredients are combined and the mixture is very frothy. (The frothier the better.)
3. Stir in the shredded coconut. Continue stirring until the coconut is evenly moistened.
4. Use a small ice cream scoop to scoop out 1"-1 1/2" rounded balls onto the prepped baking sheet. Set each coconut ball about 1 inch apart.
5. Bake in the oven for 15-20 minutes, or until the macaroons are golden brown in color.
6. Carefully place the baked macaroons on a wire rack to cool.
7. After the macaroons have cooled, drizzle melted chocolate over top each confection.
8. Store in an airtight container at room temperature.
makes 20-24 cookies, depending on size
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 cups shredded coconut
For the chocolate drizzle:
1/2 cup semi-sweet chocolate chips, melted1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Set aside.
2. In a medium bowl, combine the egg whites, sugar, salt, and vanilla. Whisk until all the ingredients are combined and the mixture is very frothy. (The frothier the better.)
3. Stir in the shredded coconut. Continue stirring until the coconut is evenly moistened.
4. Use a small ice cream scoop to scoop out 1"-1 1/2" rounded balls onto the prepped baking sheet. Set each coconut ball about 1 inch apart.
5. Bake in the oven for 15-20 minutes, or until the macaroons are golden brown in color.
6. Carefully place the baked macaroons on a wire rack to cool.
7. After the macaroons have cooled, drizzle melted chocolate over top each confection.
8. Store in an airtight container at room temperature.
What's For Dessert: Vanilla-Bourbon Chocolate Pudding
I will be the first to admit that I like to end my day with a little sweet treat. D mentioned a desire for chocolate pudding the other day, so the following afternoon I put together a simple chocolate pudding treat, using almond milk in place of dairy milk. Of course, I couldn't let enough alone, and ended up putting in a dash of bourbon in addition to the vanilla the recipe I was working from called for. (Feel free to leave out the bourbon; you can double the vanilla instead if you'd like.) This pudding tastes like a rich treat, though it lacks any high-fat dairy products typically found in pudding recipes. You can dress up the pudding in a variety of ways; the three options I've shown include chopped pistachios, a sprinkle of Maldon sea salt flakes, and shredded coconut. The pudding tastes just as good on its own without any toppings; or consider making it an even more decadent treat by stirring in some semi-sweet chocolate chips.
Vanilla-Bourbon Chocolate Pudding (printer-friendly version)
makes 5 servings
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon Maldon sea salt flakes
2 cups unsweetened almond milk
2 teaspoons vanilla extract
1 teaspoon bourbon [optional]
1. Sift together the sugar, cocoa powder, cornstarch, and salt in a medium sauce pot.
2. Whisk in the almond milk. Continue stirring until the mixture is completely smooth.
3. Heat over medium-high heat, whisking constantly until thickened. (This should take about 5 minutes.)
4. Remove from the heat and whisk in the vanilla and bourbon.
5. Pour the pudding into individual cups or ramekins.
6. Chill in the fridge for at least 2 hours before serving.
7. Garnish with shredded coconut, semi-sweet chocolate chips, chopped nuts, or other topping of your choice.
(adapted from this recipe)
makes 5 servings
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon Maldon sea salt flakes
2 cups unsweetened almond milk
2 teaspoons vanilla extract
1 teaspoon bourbon [optional]
1. Sift together the sugar, cocoa powder, cornstarch, and salt in a medium sauce pot.
2. Whisk in the almond milk. Continue stirring until the mixture is completely smooth.
3. Heat over medium-high heat, whisking constantly until thickened. (This should take about 5 minutes.)
4. Remove from the heat and whisk in the vanilla and bourbon.
5. Pour the pudding into individual cups or ramekins.
6. Chill in the fridge for at least 2 hours before serving.
7. Garnish with shredded coconut, semi-sweet chocolate chips, chopped nuts, or other topping of your choice.
(adapted from this recipe)
What I'm Drinking: Mexican Hot Chocolate
Back in the day when I lived in Chicago, one of my favorite haunts in my Andersonville neighborhood was Kopi Cafe, located on Clark Street. One day on a whim I ordered their Mexican hot chocolate, and after that first taste, I never looked back -- with its rich and chocolatey flavor and a gentle kick of spice -- it's a hot chocolate that means business!
Mexican Hot Chocolate (printer-friendly version)
makes one large serving
1 1/2 cups (10 ounces) organic skim milk
3 teaspoons unsweetened cocoa powder
5 teaspoons sugar (or sweeten to taste)
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper powder
1. Heat one cup of skim milk in a small sauce pot over medium heat. Whisk in the cocoa powder, sugar, vanilla, cinnamon, and cayenne pepper powder. Simmer for five minutes, stirring occasionally.
2. Pour into a large mug. Garnish with whipped cream and a dash of cinnamon.
(inspired by this Serious Eats recipe)
(inspired by this Serious Eats recipe)
{Leroy rocking boots during this morning's walk}
What's Baking: Chocolate-Almond Biscotti
Recently, I've been poring over cookbooks like it's my job. (Sadly, this is far from what my job actually entails.) However, as much as I'd like to purchase every relevant cookbook out there, I have neither the space nor the pocket money to give that dream a go. Instead, I rely heavily on my local library, and as it turns out, library book sales, to supplement my small personal collection of cookbooks.
My parents are active in their local library's Friends group, and as such, help to coordinate annual book sales, with proceeds going back to fund library programs. Inevitably, my parents pick up a few books to send our way -- this year's haul included a number of different cookbooks.
Over the weekend, I picked up one such cookbook, American Brasserie, written by Rick Tramonto and Gale Gand, who are Chicago restauranteurs. The book promises "180 simple, robust recipes inspired by the rustic foods of France, Italy, and America." As I paged through the book, my eye was immediately drawn to a photo of chocolate-almond biscotti -- and thus, that is the first recipe I chose to make from this book.
Having never made biscotti before, I was interested to learn that "biscotti" means "twice-cooked." To make biscotti, you first bake logs of dough, then cut the logs into slices, and then bake the slices just a bit longer. The resulting biscotti have a bit of crunch -- but not too much to break your teeth, as is nearly the case with some biscotti that I've tried. The toasted almonds complement the rich chocolate flavor provided by the cocoa powder -- I'd recommend using the best cocoa powder that you can get your hands on (I used Cacao Di Pernigotti unsweetened cocoa powder, which I picked up at Di Bruno Bros. in Philly).
Chocolate-Almond Biscotti (printer-friendly version)
makes about 24 biscotti
2/3 cup sliced almonds
2 cups unbleached all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder, sifted
1 teaspoon aluminum-free baking soda
1/4 teaspoon kosher salt
2 large eggs
2 large egg whites
3/4 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 large egg, beaten
1. Preheat the oven to 350 degrees. Cover a rimmed baking sheet with parchment paper or a silpat.
2. Spread the sliced almonds onto the prepped baking sheet. Toast the almonds for 5-10 minutes, or until lightly browned. Shake the pan a couple times while toasting. Remove the toasted almonds from the oven and set aside to cool.
3. In the bowl of an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, and salt.
4. In a separate bowl, whisk together the eggs, egg whites, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix using the paddle attachment until the dough just begins to come together.
6. Add in the toasted sliced almonds and semisweet chocolate chips and mix to combine.
7. Turn the dough out onto a floured work surface. Knead the dough if necessary to combine the ingredients. Divide the dough in half. Roll each half into a 2"-wide log.
8. Place the logs onto a silpat- (or parchment-) covered baking sheet. Brush each log with the beaten egg.
9. Bake until firm, about 30-35 minutes.
10. Remove from the oven and allow to cool on a wire rack for about 5-10 minutes, do not allow the logs to completely cool.
11. Place the logs on a flat work surface and use a serrated knife to cut the logs at an angle into 1/2"-thick slices.
12. Place the slices onto the baking sheet and bake for an additional 15-20 minutes. Remove from the oven and let cool completely. Store the biscotti in an airtight container.
(adapted from a recipe in American Brasserie)
makes about 24 biscotti
2/3 cup sliced almonds
2 cups unbleached all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder, sifted
1 teaspoon aluminum-free baking soda
1/4 teaspoon kosher salt
2 large eggs
2 large egg whites
3/4 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 large egg, beaten
1. Preheat the oven to 350 degrees. Cover a rimmed baking sheet with parchment paper or a silpat.
2. Spread the sliced almonds onto the prepped baking sheet. Toast the almonds for 5-10 minutes, or until lightly browned. Shake the pan a couple times while toasting. Remove the toasted almonds from the oven and set aside to cool.
3. In the bowl of an electric mixer, sift together the flour, sugar, cocoa powder, baking soda, and salt.
4. In a separate bowl, whisk together the eggs, egg whites, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix using the paddle attachment until the dough just begins to come together.
6. Add in the toasted sliced almonds and semisweet chocolate chips and mix to combine.
7. Turn the dough out onto a floured work surface. Knead the dough if necessary to combine the ingredients. Divide the dough in half. Roll each half into a 2"-wide log.
8. Place the logs onto a silpat- (or parchment-) covered baking sheet. Brush each log with the beaten egg.
9. Bake until firm, about 30-35 minutes.
10. Remove from the oven and allow to cool on a wire rack for about 5-10 minutes, do not allow the logs to completely cool.
11. Place the logs on a flat work surface and use a serrated knife to cut the logs at an angle into 1/2"-thick slices.
12. Place the slices onto the baking sheet and bake for an additional 15-20 minutes. Remove from the oven and let cool completely. Store the biscotti in an airtight container.
(adapted from a recipe in American Brasserie)
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