Posts tagged ‘chocolate’

September 4, 2011

Chocolate + Pear Cake

I wasn’t sure how this combination would work or if it would or if it could. I love the individual ingredients. So much. Juicy pear. Dark chocolate chips. They’ve never even crossed my mind as a combination. Never. And that is saying a lot.

So, of course, when I read about this cake over here at a LOVELY blog written by an incredibly witty and inspiring lady named Deb, I had to have it.

Chocolate and Pear Cake
inspired by smitten kitchen

1 c white whole wheat flour
1 T baking powder
1/4 t salt
3 eggs, room temperature
8 T (1 stick) butter
3/4 c brown sugar
1 lb (about 3 medium or 2 large) pears, peeled and diced
3/4 c bittersweet chocolate chunks or chips

Preheat the oven to 35o degrees F.

Prepare pan (I used a 9 in round cake pan. The original recipe called for a springform pan.) by swiping butter all over the bottom and sides. Then, sprinkle a little flour and powdered sugar into the pan, tipping, turning, and tapping to cover the entirety of the pan.

In a small bowl, sift the flour, baking powder, and salt together.

Beat the three eggs with the whisk attachment on high for a really long time. But have no fear, during this time, I’ll give you something exciting to do! Ten minutes should get the eggs to go from eggs…

… to lightly colored and pretty thick froth.

Then, beat a little longer until it’s custard consistency.

(Next time, I’ll actually use the whisk attachment instead of my regular beaters. It turned out fine. So you should be relieved to know that this is a forgiving recipe.)

As promised, something exciting:: Browning butter!!

What’s better than butter? Browned butter. And even though I was pretty frightened of this process when I first heard of it, I love it. It adds a richness, nuttiness, and depth of deliciousness. Oh, man. Okay. So. Put your stick of butter in a medium sauce pan and leave it on medium-ish heat for about 8 minutes, stirring occasionally especially a lot in the last couple of minutes so the browning happens all over not just for the first bits to be browned. And yes, those bits are okay. They’re good and welcome, even. Once the butter’s browned, take it off the heat, but keep it in a pretty warm place.

Now, that your eggs are fluffed and your butter browned, add the brown sugar to your egg mixture. Mix until incorporated.

Add flour mixture to egg fluff mixture. Now, get a spatula and fold the flour into the eggs to try to maintain the fluffiness. Add browned butter; fold.

Pour into prepared pan.

Add peeled and diced pears and chocolate chips.

Bake for about 40 minutes. Don’t take the cake out of the oven until your doneness tester comes out completely batter-free. I used my Doneness Tester (butter knife) to go around the edge of the cake just inside the pan to make sure it was separated before turning it out on a cooling rack.

Let it cool for at least 15 minutes.

If I can wait that long, you can, too. It’s possible.

And enjoy.

Every single bite.

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May 17, 2011

Easter Cupcakes

If you give a nine-year-old, six-year-old, and four-year-old a lot of pretty sprinkles and a lot of very tasty frosting, after letting them help make the frosting and therefore taste the frosting (a lot of it), you might have a good time. I did. I love my nieces.

Easter Cupcakes

This part I made aforehand, so that we, as a group, didn’t have to wait around while the cupcakes baked. We started with the fun stuff. So, here’s the “aforehand” stuff for you.

Yields: 24 cupcakes

Inspired by: Smitten Kitchen

2 c + 2 T cake flour
2 c whole white wheat flour
2 t baking powder
1 1/2 t baking soda
1 t salt, small grained
2 sticks unsalted butter, at room temperature
2 c sugar (I used demerara sugar and pulsed it in a spice grinder until finely grained.)
2 t vanilla bean paste (or vanilla extract)
4 eggs, large, at room temperature
2 c buttermilk (which I didn’t have, so I used milk + lemon juice. Because I used too much lemon juice, these cupcakes tasted a little bit like lemon, but not in a bad way.)

Preheat oven to 35o degrees F.

Sift flour, baking powder, baking soda, and salt together.

In a separate bowl, beat butter and sugar together until light and fluffy, then add vanilla.

Add eggs one at a time. Beat until incorporated.

Add buttermilk or milk mixture. Mix. Incorporate.

Then, add the flour mixture.

There it is. The flour mixture. Now, add it in three batches to the batter. Mixing after each addition. Pour the batter into the prepared cupcake cups.

Bake for about 30 minutes or until cake tester comes out clean. Cool in pan for 10 minutes. Then, transfer to a cooling rack.

Use your favorite frosting recipe. Go to town. Have at it.

Why, yes, I did put plastic wrap on the counter to ease in clean-up. What’s that? Applause? Applause for brilliance? Oh, thanks. Thanks.

We washed our hands a bunch of times.

A lot of sprinkles were used in the making of these Easter Cupcakes.

Tada.

April 26, 2011

Double Chocolate Chip Cookies

The cookies are textured, tasty, and, most importantly, chocolatey.

I needed cookies. I needed chocolate. This is more than a solution. This is the beginning of a problem. A delicious, wonderful problem in which I eat too many cookies then need to sit down and think about what I’ve done.

Double Chocolate Chip Cookies

1/2 c butter, softened
1/2 c Demerara sugar
1/2 c light brown sugar
1 large egg
1 t vanilla bean paste (or extract. I actually found out I had no vanilla extract when trying to create these cookies, but the vanilla bean paste was awesome.)
1 1/2 c AP flour
1/4 c unsweetened cocoa powder
1/2 t baking soda
1/2 t baking powder
1/2 t kosher salt
1 c semi-sweet chocolate chips (or 1/2 c milk chocolate and 1/2 c semi-sweet or 1 c milk chocolate)

Heat oven to 325 degrees F. In a large bowl, cream butter and sugars together with an electric mixer on high speed until fluffy.

Add the egg and vanilla. Mix.

In a medium bowl, sift flour, cocoa, baking soda, baking powder, and salt together.

With the mixer on low, add flour mixture to butter mixture incrementally. Mix until fully incorporated. Fold in the chocolate chips.

Form 1 1/2 inch balls of dough. Place on lined baking sheet about 2 inches apart.

Bake until the tops crack, about 12 minutes. Allow to cool on the sheets for five minutes then remove to cooling racks.

Store in airtight container at room temperature for up to three days. After that the cookies get sad and hard, and you’ll miss out on the good thing you had.

April 19, 2011

French Silk Pie

I made this on Pi Day. Do you know about this holiday? 3.14. Pi. Get it? I hope your March 14th was delightful. And Pie-full. If not, there is always next year.

Some forewarning: 1) This pie is delicious. I mean it. So good. Oh, my lordy. Amazing. You’ll love it. You’ll wonder when you’ll have another excuse to make it. You’ll figure it out. I promise. Because tomorrow seems like a pretty good excuse to me. 2) This recipe requires a lot of beating. A lot. Your electric mixer will be tired.

But, oh, the good. The good that will come!!

French Silk Pie
Inspired by The Pioneer Woman

4 oz unsweetened baking chocolate
1 c butter, softened
1 pinch salt
1 1/2 c sugar
2 t vanilla extract
4 eggs
1 Pie Crust

Melt the chocolate in a double boiler or in a microwave-safe dish. Set aside to use.

Now begins the beating process. Beat together butter and sugar until fluffy. This will take a few minutes.

 Pour in cooled chocolate, and add the vanilla. This is the second stint of mixing. Mix until incorporated.

Add each egg one at a time. After each addition, beat five minutes.

Keep going.

Pour well-mixed filling into baked pie shell. Smooth top.

Refrigerate for at least two hours. Truth be told, over night is even better.

To make the whipped cream topping:

Take whipping cream and powdered sugar. Mix on high for a couple of minutes. Add a touch of vanilla. Mix until stiff peaks form. Refrigerate until you’re ready to top each slice.

Add chocolate curls.

Take a bite.

Take another. And pretty soon,

March 3, 2011

Simply Chocolate Cake

This cake is great and simple. Chocolatey but not overly sweet. Delicious and not long lasting at all. It gets gone. Quickly.

Simple Chocolate Cake
Inspired by Smitten Kitchen

1/2 c unsalted butter, room temperature
1 c firmly packed light brown sugar
1/2 c granulated sugar
1 large egg, room temperature
1 c buttermilk (or regular milk plus lemon juice or vinegar equalling 1 c. Do you know this trick? It’s great.)
2 t vanilla extract
1 1/2 c A-P flour
1/2 c cocoa powder
1/4 c Ovaltine (because I ran out of cocoa powder. If you have enough cocoa powder, use 3/4 c and no Ovaltine, unless you want to found out how it ended up. [Pretty darn good.])
1/4 t baking soda
1/2 t baking powder
1/4 t salt
1 c chocolate chips (semi-sweet, milk, or a combination)

Preheat oven to 325 degree F. Butter and lightly flour 9 x 9 pan.

Cream the butter until smooth with an electric mixer on medium.

Add the sugars and continue to beat until fluffy, about three minutes. Add the egg. Mix to incorporate. Then, add the buttermilk and vanilla. The batter will look a little… off. Too runny. Too clumpy. That’ll be correctly shortly. Leave it be for now.

Sift the dry ingredients (flour, cocoa, Ovaltine (if using), baking soda, baking powder, and salt). If you want this to be a one bowl dish, just sift the dry right into the wet ingredients! So great. Don’t overmix; just stir until combined, scraping down the sides. Fold in chocolate chips.

Pour batter into a loaf pan or a 9 x 9 pan. You know; that one you buttered earlier. Bake for 65 minutes, or until a tester comes out clean. Cool in the pan for 10 minutes, then plop out and let it completely cool.

Enjoy it while you can. Like I said, this cake magically disappears.

 

January 10, 2011

Chocolate Oatmeal Cookies

These cookies are incredible. Fudgy, chocolately, good.

My family calls them Doodoo Cookies. And, yes, that’s terrible. But it’s fun, and these are my brother’s favorite.

No Bake! Delicious! Simple!

Chocolate Oatmeal Cookies
2 c sugar
1/2 c milk
1/2 c (or 1 stick) butter
4 T cocoa
1/2 c crunchy peanut buter
3 c oatmeal
1 t vanilla


Boil sugar, milk, butter, and cocoa together.

Let it boil, rolling, for 1 1/2 minutes.

Remove from heat. Add peanut butter, oats, and vanilla.

Drop cookie-sized dollops onto wax paper. And refrigerate until hardened.

August 26, 2010

Chocolate Chip Oatmeal Cookies with Cranberries

I love oatmeal and chocolate chips. That combo screams to be eaten and enjoyed and loved. So. There.

My roommates don’t love oatmeal as much as I do, so whenever I make these, I always feel like it’s an extra-special treat for me. The roommates are good and stalwart, and still help me eat them. (Thank you, guys.)

Cookie Love

Chocolate Chip Oatmeal Cookies with Cranberries

1/4 cup and 2 tablespoons butter, softened
1 eggs
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1-1/4 cups rolled oats
3/4 cup whole wheat flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup and 2 tablespoons semisweet chocolate chips
1/4 c cranberries*

Beat together the butter, eggs, brown sugar and vanilla. Add oats, flours, baking soda, salt and chocolate chips.

Bake at 325 degrees F (170 degrees C) for 10 – 12 minutes.

*Or blueberries, raspberries, and blackberries as pictured