Triple Chocolate Devil Drops

Triple Chocolate Devil Drops - December 8, 2009

Technically, this is only a double chocolate devil drop because the third chocolate was meant to be melted white chocolate drizzled over the chocolate chocolate chip cookie. But I baked these last night and I don't have that kind of time on the weeknights to mesh with garnishes. I made the dough last weekend, portioned it into dough balls and put them in ziploc bags in the freezer. The dough was pretty soft so I had to shape them into balls, put them on a plastic plate and freeze them first before they were firm enough to be placed in ziploc freezer bags.

These came out pretty well - they were soft and moist and I got a couple of comments at work that they were like "little cakes" or "little devil's food cakes". Good enough for me. This recipe is from one of my favorite cookie books: The Good Cookie by Tish Boyle. The only drawback is they're pretty fragile and are a bit too moist to stack well. I wouldn't recommend them as a care package cookie for mailing. Time these carefully in the oven. I underbaked a batch and they came out a tad too mushy. Otherwise, they're nice, rich and chocolatey.

Dark Chocolate Cookies
2 cups all-purpose flour
2/3 cup nonalkalized cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
2/3 cup sour cream
1 cup (6 ounces) semisweet chocolate morsels

White Chocolate Drizzle
4 ounces good-quality white chocolate, chopped

Make the cookies
1. Position a rack in the center of the oven and preheat the oven to 350˚F. Lightly grease two baking sheets.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. Gently whisk together to blend.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. At low speed, add the dry ingredients in three additions, alternating them with the sour cream in two additions, and mixing until just combined. Using a wooden spoon, stir in the chocolate chips.
4. Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies, one sheet at a time, for 12 to 15 minutes, or until no impression is left when you touch a cookie very lightly with a finger. Transfer the cookies to a wire rack and cool completely.
Garnish the cookies
5. In a double boiler, melt the white chocolate over barely simmering water, stirring frequently. Scrape the melted chocolate into a small sealable plastic bag and seal the bag. Using scissors, cut a tiny hole in one of the bottom corners of the bag.
6. Arrange the cookies on a wire rack over a baking sheet. Drizzle white chocolate over the cookies in thin parallel lines. Refrigerate the cookies for 5 minutes, or just until the chocolate is set.

Store in an airtight container at room temperature up to 5 days.

Sunken Kisses

Sunken Kisses - December 7, 2009

Note to self: when you plan to make a peanut butter and chocolate kiss cookie, make sure you have Hershey's chocolate kisses. I had made the cookie dough this past weekend but didn't bake them off until last night to bring into work for a meeting this morning. But when I got home last night, I discovered I had exactly 5 Hershey's chocolate kisses, not a whole unopened bag like I had thought. Or if I had said bag, I've hidden it so cleverly that I can't actually find it.

Fortunately, I did have Reese's miniature peanut butter cups from Halloween so I used those instead. They might look a little weird in the picture but they did just fine. Not being overly enamoured of peanut butter, I don't care for Reese's so my taste test cookie was with one of the 5 remaining Hershey kisses. Baker's privilege.

I mentioned in an early post how I had a recipe for these that I've been making for years (the Peanut Butter and Chocolate Kiss Cookies link) so I don't often try new recipe variations for it since I liked the recipe I had. This one isn't that different from my original recipe and it turned out pretty well. This is also from Rosie's All-Butter, Fresh Cream, Sugar-Packed Baking Book. As you can guess, once I get a new baking book, I obsess over it for awhile so expect more recipes to be tried from that book in the near future.

This one was well-received at work and I got more than a few comments on how moist the cookies were. Hmmmm. Not to brag but I try to always make my cookies moist :). A dry cookie is a waste of calories and chewing effort. If your recipe for a peanut butter cookie calls for butter and peanut butter with no shortening, it's easy to make moist cookies. Make sure you don't overbake it either.

Sunken Kisses

1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
¾ cup (lightly packed) light brown sugar
¾ cup granulated sugar, divided
½ cup peanut butter, smooth or crunchy
1 teaspoon vanilla extract
1 large egg, at room temperature
48 Hershey’s Chocolate Kisses, removed from their wrappers

1. Preheat oven to 375˚F. Line 2 cookie sheets with parchment paper or grease them lightly with butter or vegetable oil.
2. Sift the flour, baking soda and salt together into a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the butter, brown sugar, ¼ cup of the granulated sugar, the peanut butter and vanilla in a medium-size mixing bowl until light and fluffy, 2 to 3 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
4. Add the egg and blend on medium speed until it is almost incorporated, about 10 seconds. Scrape the bowl.
5. Add the dry ingredients on low speed and blend 15 seconds. Stop the mixer to scrape the bowl and paddle then blend until the dough is smooth, about 5 seconds more.
6. Measure out 48 rounded teaspoonfuls of the dough and roll them into balls with your hands.
7. Dip one side of each ball in the remaining ½ cup granulated sugar (optional) and place them 2 inches apart and sugar side up on the prepared cookie sheets.
8. Bake the cookies until they are light gold, 8 to 10 minutes. Remove the sheets from the oven. Immediately top each cookie with a Chocolate Kiss, wide side down, and press it firmly in the center of the cookie to imbed the kiss.
9. Carefully remove the cookies from the sheets and place them on a plate or cooling rack.

Peanut Butter Chocolate Chip Bars

Peanut Butter Chocolate Chip Bars - December 5, 2009

If you like peanut butter blondies, you'd probably like this recipe. It's quick and easy to make and it tastes like a typical blondie but it's peanut butter instead of brown sugar. I'm not a huge peanut butter fan so for me, this was just okay (there's that being picky thing again). I would prefer the milk chocolate and peanut butter brownies from Fearless Baking by Elinor Klivans that I posted previously. That's probably my favorite peanut butter brownie.

Perhaps blondies in general just aren't my thing. Most of them are too sweet. This one isn't because it's got the peanut butter to offset the sweetness but blondies also tend to be cakey and when I eat a bar cookie, I prefer something fudgy and chewy. Am I unenthusiastic enough about this one yet? LOL. This was another recipe from Rosie's All-Butter..... baking book. If the award-winning brownies were a 10, I'd give this one a 5.

Peanut Butter Chocolate Chip Bars

1 1/3 cups plus 1 tablespoon plus 1 teaspoon all-purpose flour
2 teaspoons baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
½ cup commercial smooth peanut butter
½ cup granulated sugar
½ cup plus 2 tablespoons (tightly packed) light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup semisweet chocolate chips

1. Preheat oven to 350˚F. Lightly grease an 11 x 7-inch baking pan with butter or vegetable oil.
2. Sift the flour, baking powder, baking soda and salt together into a medium-size mixing bowl and set aside.
3. Using an electric mixer on medium-high speed, cream the butter, peanut butter, both sugars and the vanilla until light and fluffy, about 1 ½ minutes. Stop the mixer to scrape the bowl with a rubber spatula.
4. Add the eggs one at a time and beat on medium speed until partially blended after each addition, about 10 seconds. After the last addition, beat until blended, about 30 seconds, stopping the mixer twice to scrape the bowl.
5. Add the dry ingredients to the batter and mix with a spatula until the flour is absorbed. Then mix on low speed until blended, 7 to 10 seconds. Scrape the bowl, especially the bottom.
6. Add the chocolate chips and blend for several seconds. Scrape the bowl. Spread the batter evenly in the prepared pan.
7. Bake the bars on the center oven rack until the edges are deep golden and the center is lightly golden and slightly puffy, 25 to 30 minutes. The center will drop when the bars are taken out of the oven, creating a chewy texture. Cut the bars into squares after they have cooled a bit on the rack.

Rosie's Award-Winning Brownies

Rosie's Award-Winning Brownies - December 5, 2009

When I went to Boston for vacation back in October, my friend Hildy told me I had to try Rosie's Bakery. Obliging - and sucker for bakeries that I am, especially when traveling, I visited one of the Rosie's Bakeries in Boston, this one located in Cambridge (see post on Boston baked goods). Since then, I've been looking up the 3 baking books published by Judy Rosenberg who started Rosie's Bakery. Yeah, I was supposed to be on a cookbook buying ban through the end of 2009 but I lasted a year already. No need to go for sainthood.

Anyway, I found one of her baking books, Rosie's All-Butter, Fresh Cream, Sugar-Packed Baking Book on eBay for a Buy It Now price of $1 and a reasonable shipping charge so one click of the mouse later, that sucker was mine. I got it in the mail last week and immediately tried a few recipes from it. This was one of the first and yowza, it was good. Now bear in mind, over the course of my baking life, I've tried literally hundreds of different brownie recipes. Not because I was searching for the perfect "one" (unlike men and the idea of a Mr. Right, there's no harm in having more than one brownie favorite....really), but because I love brownies and like trying new recipes.

When I made this one, I tried the taste test piece when it was still barely lukewarm and I had frosted it with another one of Rosie's recipes (she called it a Chocolate Orgasm which is basically the brownie recipe plus frosting). Best.Brownie.Ever. Maybe I was just in the mood at the moment for something rich and chocolatey. Maybe nothing beats a very fresh brownie. The texture was fudgy without being overly mushy. The chocolate was a dark chocolate offset by the sweeter frosting. Much as I dislike Rachel Ray's mannerisms, I have to admit it was a "yumm-o" moment. I had another piece the next day to see if it was as good. Unfortunately I might've come down from my brownie high by then. It was still good but not as orgasmic as something called a Chocolate Orgasm might be. But remember, I've been told I'm overly picky (and I'll cop to it). So give them a whirl and see what you think.

Rosie's Award-Winning Brownies

4 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
1 ¼ cups plus 1 tablespoon sugar
½ teaspoon vanilla extract
3 large eggs, at room temperature
¾ cup all-purpose flour
½ cup plus 2 tablespoons chopped walnuts

1. Preheat oven to 325˚F. Lightly grease an 8-inch square pan with butter or vegetable oil.
2. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes.
3. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula.
4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
5. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in ½ cup of the nuts.
6. Spread the batter evenly in the prepared pan and sprinkle the remaining 2 tablespoons of nuts over the top.
7. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. (The center of the brownies should never quite rise to the height of the edges.)
8. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies. Serve the next day (it takes a day for the flavor to set).

Chocolate Orgasms

1 recipe Rosie’s Award-Winning Brownies
1 ½ ounces unsweetened chocolate
¼ cup evaporated milk
1/3 cup sugar

1. Prepare brownies and allow them to cool completely. Don’t cut them yet.
2. To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water.
3. Pour the evaporated milk into an electric blended and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs.
4. Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownie and allow them to sit for 1 hour before cutting.

Chocolate Chip Cupcakes

Chocolate Chip Cupcakes - December 2, 2009

Think of this as a brown sugar cupcake with chocolate chips. It's very tasty but the texture was a bit dense once the cupcakes cooled. I find cupcakes are also tricky because if you bake them too long, they become dry. If you don't bake them long enough, they're heavy. You have to nab them at the just-right stage which isn't always easy to do. I always tend to err on the side of underbaking so my cupcakes are sometimes on the heavy side. They're the perfect texture when they're warm out of the oven but dense up a bit when they cool.

But, here's a trick - warm them up before serving them. This is also tricky if your cupcakes are already frosted but you just have to monitor them closely in the microwave. It also depends on your frosting. Buttercreams and cream cheese-type frostings will melt very easily. I used a chocolate butter frosting with these and they held up well to having the cupcakes heated slightly. Just microwave them for 10 seconds at a time and check to see if that's enough or if they can withstand a little more heat. I wasn't wild about how the frosting turned out because it was a little too stiff and didn't look very nice once it was frosted onto the cupcake - talk about amateur hour when I finished frosting the cupcakes. I should've added more milk to the frosting to get it to more of a spreading consistency. But it was late when I was making them because I got home late from work that night and I was dead on my feet and just wanted to get them done so I went with what I had and called it a day. I served them at work and to my Fantasy Football league at lunch the next day.

The frosting recipe I used isn't the same one below since I wasn't in the mood for a glaze on these - I wanted a frosting. But I'll post the original glaze recipe anyway since that's what the recipe called for. Someday I'll make these cupcakes again and try them properly with the glaze.

Chocolate Chip Cupcakes from Cupcakes by Elinor Klivans - made December 2, 2009

2 cups unbleached all-purpose flour
2 cups packed light brown sugar
1 teaspoon baking soda
½ cup (1 stick) cold unsalted butter, cut into pieces
1 large egg
1 teaspoon vanilla extract
1 cup sour cream
¼ cup whole milk
2 cups semisweet chocolate chips

2/3 cup Chocolate Fudge Glaze, slightly warm

1. Position a rack in the middle of the oven. Preheat the oven to 325˚F. Line 18 muffin tin cups with paper cupcake liners.
2. Make the cupcakes: In a large bowl, using an electric mixer on low speed, mix the flour, brown sugar, and baking soda to blend them. Add the butter and mix until the butter pieces are the size of peas, about 2 minutes. You will still see some loose flour. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the egg and vanilla. The batter will still look dry. Mix in the sour cream and milk until the batter looks evenly moistened; you may still see some lumps of butter. Mix in the chocolate chips.
3. Fill each paper liner with about a generous ¼ cup of batter, to about 1/3 inch from the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. If the toothpick penetrates a chocolate chip, test another spot. Cool the cupcakes for 10 minutes in the pans on wire racks,.
4. Carefully place a wire rack on top of one pan of cupcakes. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely. Repeat with the second pan of cupcakes.
5. Add the chocolate glaze: Use a fork to generously drizzle thin lines of the topping over each cupcake. Let the cupcakes sit at room temperature until the glaze is firm, or refrigerate the cupcakes for about 15 minutes to firm the topping quickly. Serve at room temperature.
The cupcakes can be covered and stored at room temperature for up to 2 days.

Yield: 18 cupcakes

Chocolate Glaze

1 cup heavy whipping cream
2 tablespoons unsalted butter, cut into 2 pieces
3 tablespoons light corn syrup
9 ounces (1 ½ cups) semisweet chocolate chips
½ teaspoon vanilla extract

1. In a medium saucepan, heat the cream and butter (and corn syrup, if making the glaze) over low heat until the cream is hot and the butter has melted. The mixture should form tiny bubbles and measure about 175˚F on a thermometer; do not let it boil. Remove the pan from the heat, add the chocolate chips and let them sit in the hot cream for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and all of the chocolate is melted.
2. You can use the sauce warm or let it sit at room temperature until it reaches the thickness desired. To store it, pour the cooled sauce into a small bowl, cover and refrigerate for up to 2 weeks. Reheat as much sauce as is needed by spooning it into a saucepan and heating over low heat to soften or melt. For the glaze, let it sit at room temperature just until it is thick enough to spread.

Yield: Scant 2 cups glaze

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies - November 29, 2009

Let me say right off the bat that I don't like raisins. I can eat them once in awhile as is but I rarely, rarely bake with them simply because I don't like their taste and texture in anything. Whenever I come across an oatmeal raisin cookie, I always substitute chocolate chips for the raisins.

This time though, these were requested by one of the VPs I work with. He'd done me a favor by stepping in do a presentation when I needed someone to help out at the last minute. I offered to bake for his next staff meeting in thanks and asked him what he wanted me to make for him. He asked, "Do you make cookies?" This is an Is-the-Pope-Catholic type of question but I merely said, "of course" and asked him what kind he wanted. He chose oatmeal raisin. I tried to talk him into chocolate chips but amazingly, he preferred raisins. I know, I know, not everyone has the same likes and dislikes that I do but sometimes I think they should, lol. But I conceded (he did the favor for me after all), went out and bought a canister of raisins (I have no idea what to do with what's left in the canister since I'll never bake with raisins again), and made this recipe.

It's an oatmeal cookie I'd made before and turned out pretty well. It doesn't spread too much (no need to flatten it with a fork like the recipe says - it'll spread well enough on its own). The edges are crisp and the middles are chewy. This doesn't have quite enough oatmeal to really satisfy me as being a real oatmeal cookie since it has the same amount of oatmeal as flour but I guess that's splitting hairs.

Chewy Oatmeal Raisin Cookies from Cookies Unlimited by Nick Malgieri - made November 29, 2009

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups rolled oats (regular oatmeal)
16 tablespoons (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups dark raisins
4 ounces (about 1 cup) coarsely chopped walnut or pecan pieces
1 cup (one 6-ounce bag) semisweet chocolate chips

3 or 4 cookie sheets or jelly roll pans covered with parchment or foil

1. Set the racks in the upper and lower thirds of the oven and preheat to 350˚F.
2. In a large bowl, combine the flour, baking powder, salt and oatmeal; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar until well mixed, about a minute. Beat in the eggs, one at a time, beating smooth after each addition, then beat in the vanilla.
4. Lower the mixer speed and beat in the flour and oatmeal mixture, then add the raisins, nuts and chips.
5. Drop tablespoons of the batter about 3 to 4 inches apart on the prepared pans. Flatten the mounds with the back of a fork.
6. Bake the cookies for 15 to 20 minutes, or until they spread and color evenly and become firm.
7. Slide the papers off the pans onto racks.
8. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Lemon Semolina Cake

Lemon Semolina Cake
This is a recipe I first made at the CIA (Culinary Institute of America) in St Helena. It's a classic lemon pound cake but uses semolina flour in addition to all-purpose flour. As you can see from the picture, this didn't come out of the pan very cleanly. There are a few potential reasons for that: either I didn't bake it long enough, I didn't grease the Bundt pan well enough or I took it out of the pan too soon while it was still too warm and more fragile. I suspect it's a combination of all three reasons.

I hate dry cakes so I err on the side of underbaking. However, when it comes to heavier cakes that are more dense like pound cake, you can't underbake too much or the cake will be too heavy and greasy from the butter. Bundt cakes are also tricky because, depending on the recipe, some cakes will stick stubbornly to them no matter how well you grease and flour the pan. And the way they're shaped means you can't really line them with parchment paper which is my usual trick for getting cakes out of pans cleanly. And you have to time turning the cake out of the pan just right - if you take it out while it's too warm, it'll be more fragile and fall apart more easily. All it takes is for one part of the cake to stick to the pan while the rest of it tumbles out. But if you wait until it's too cool, oftentimes it won't come out at all because the butter has solidified and won't release the cake.

Also, if you're using a nonstick pan, make sure the nonstick coating is still intact and that your pan isn't too old or warped to bake cakes properly and release them.

When done correctly, this is what a finished Bundt cake should look like:

Clearly, that's not how the above lemon semolina cake turned out but oh well. It still tasted good.

Lemon Semolina Cake - made 11.28.09, from the Culinary Institute of America Baking & Pastry Arts program

Cake
10 ounces butter
14 ounces sugar
6 ounces eggs
Zest from 2 lemons
1 pound sour cream
1 teaspoon vanilla
8 ounces cake flour
5 ½ ounces semolina flour
½ teaspoon salt
1 teaspoon baking soda

Soaking syrup
½ cup lemon juice
¼ cup water
½ cup sugar

1. Sift dry ingredients. Whip butter, sugar, zest and vanilla.
2. Slowly add eggs. Alternate dry ingredients with sour cream in 3 additions.
3. Pour into buttered and floured molds, ¾ full.
4. Bake at 325˚F – 350˚F, depending on shape (lower temp for large cake and longer baking time, higher temp for smaller loaf, 30-35 minutes).
5. Melt together ingredients for the syrup. Pour over the cake while the cake is hot. Put cake on icing grate, poke holes into cake, dab on syrup 3 to 4 times and give time between each time for syrup to soak in.