Old-Fashioned Glazed Orange Cake

This is the last thing I've baked in 2009 and will be the last thing before my baking hiatus for the month of January. The original name was Old-Fashioned Glazed Lemon Cake from In the Sweet Kitchen by Regan Daley but I swapped out the lemons for oranges to make an orange cake with an orange glaze. The original recipe is below with lemons but you can easily substitute oranges. Or try the original with lemons as that's good too.

Tomorrow, New Year's Day, I'm headed to my parents for lunch to celebrate the new year with them and some of my mom's relatives. Most Filipinos, especially (cough) the older generation, don't care for sweets. No chocolate, no sugar, nothing overtly sweet at all. So I settled on a citrus cake as a safe bet that hopefully they won't consider too sweet. I like this cake because it has a nice tender crumb but also the texture of a good pound cake. The orange flavor blends nicely with the butter flavor and the glaze, with bits of orange zest, tops it nicely. I like to take about half the glaze and cover the cake with it while it's still a little warm (not hot). The glaze melts into the cake without sliding off too much. Then once it's completely cool, I cover it with the rest of the glaze. The first layer of glaze that somewhat melted into the cake gives it added moisture and flavor into the cake - yum.

Cake
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Grated zest of 2 large lemons
Juice of 1 large lemon (about 2 ½ tablespoons)

Glaze
¼ cup unsalted butter, softened
1 ½ cups to 2 cups confectioners’ sugar, well sifted
Finely grated zest of 1 large or 2 small lemons
Juice of 1 lemon (about 2 ½ tablespoons)

Additional unsalted butter, at room temperature, for greasing the pan

1. Preheat oven to 325˚F. Grease a 10-inch Bundt pan and set aside. Using a wooden spoon, or the paddle attachment of an electric mixer, cream the butter and sugar together in a large bowl until fluffy and pale. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
2. Sift the flour, baking soda, and salt into a small bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Don’t overmix; just fold gently until the batter looks well blended. Fold in the lemon zest and juice.
3. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Bake the cake for 1 hour to 1 hour and 15 minutes or until a tester inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile, prepare the glaze.
4. For the glaze: in a medium-sized bowl, cream the butter until light and fluffy. Gradually beat in the sifted sugar and the combined zest and lemon juice, alternating one then the other, until a creamy, pourable consistency is achieved.
5. In cake onto a wire rack set over a baking sheet. Spoon the glaze over hot cake and allow to cool completely before cutting. Best the day it is made, it will keep fairly well, in an airtight container at room temperature, for up to 3 days.

A cooking blog?

It's no secret that I can't cook. People assume that because I can bake, that I can cook. That's like saying because I can drive a car, that I can also ride a motorcycle and drive an 18-wheeler. Um, no. Actually, I shouldn't say I can't cook. Does being able to boil water for pasta and heating things in the microwave count? Truth is, I've never bothered to learn how to really cook and to become good at it. In today's world of convenience food, I've skated this far in life without learning how to do more than the basics. I don't eat fast food anymore and haven't for years (try reading Fast Food Nation and watching SuperSize Me in the same timeframe and see if you walk into a McDonalds or Burger King ever again) but places like Trader Joe's and Costco were made for cooking simpletons like me and they do all the work. Open package, remove any overtly plastic-y or metal things and put in microwave. Voila, dinner. Don't knock TJ's Chicken Tikka Masala until you've tried it. Even comes with basmati rice.

I also have bland taste buds and am a picky eater so all those ingredients in a recipe, half of which I don't eat most of the time, just don't inspire me to cook. The times when I've attempted it, I left out the ingredients I don't eat and ended up with some strange (and usually tasteless) concoctions. However, we're coming up on a new year and while I shy away from all things to do with "New Year's Resolutions" as seemingly too fleeting to be any good, it's easier to feel motivated to try to hone my cooking skills once again.

Actually, the real crux of the matter is, I don't bake in January. Too many people (plus me) are on a diet or trying to eat healthier and I don't want to sabotage their efforts (or mine). So if I can't bake, I need to do something. Might as well try to learn how to cook....again. I don't aspire to be a Julia Child or even to become a great cook. I just want to be able to put together some decent meals without it being a production. I can whip up almost any baking recipe with just the ingredients in my pantry and refrigerator but for a simple recipe of "real food", I will literally have to write down all the ingredients needed that I don't have (likely all of them), go make a special grocery shopping trip, and in some cases, figure out if I need to buy whatever pan(s) are needed or if I can make do with what I have. I do have pots and pans (more or less) but the only one I really use is my small frying pan since I can make scrambled eggs. Oh, and a pot for boiling water for pasta. All the other stuff I gathered over the years in my previous and aborted attempts to learn how to cook so I have a hodgepodge of cookware, none of which are really top quality since I wasn't going to invest in something I know won't capture my attention for very long.

This time, however, I've learned enough to set realistic goals. I'm only going to make simple dishes that don't require massive amounts of ingredients or lots of chopping and slicing (I suck at that too). Preferably food I can pack into containers and bring to work for lunch so they have to take kindly to being reheated. I can microwave with the best of them.

So, this baking blog will temporarily be hijacked by my cooking attempts - come along for the ride. At best, you can laugh at my efforts :).

Before I inflict that torture on you though, I have another recipe to share from a real cook - my mom. This is for Minced Chicken with Lettuce Leaves or Mushu Chicken as we call it in my family. It's my niece Lauren's favorite dish that my mom makes. Whenever the girls are in town, Lauren asks for Mushu Chicken and my mom makes it for her (c'mon, have to feed the grandchildren and all). I don't know where she got the original recipe so I can't cite the source here. All I've got is a well-used recipe card. Incidentally, this is exactly the type of recipe I'm talking about that's my Waterloo - too many ingredients and too much chopping, slicing and dicing. But it's really tasty - enjoy.

Minced Chicken with Lettuce Leaves

1 head lettuce

6 dried Chinese black mushrooms

3 tablespoons sesame seeds

5 boned, skinned chicken thighs

2 tablespoons oyster sauce

1 tablespoon soy sauce

1/2 teaspoon sugar

1/4 cup peanut or vegetable oil

2 green onions

One 1/2-inch piece fresh ginger, minced

3/4 cup minced water chestnuts

1 teaspoon sesame oil

1 teaspoon cornstarch dissolved in 2 tablespoons cold water

Salt

Freshly ground white pepper

1. Separate the lettuce leaves, wash dry, wrap in a cloth and chill for at least 1 hour.

2. Cover the dried mushrooms with warm water and let stand for 2 hours. Drain and squeeze water, discard stems, mince and reserve.

3. Toast sesame seeds until golden.

4. Mince chicken thighs and reserve.

5. In a small bowl, combine oyster sauce, soy sauce, sherry and sugar. Stir well and reserve.

6. Heat wok over high heat, add vegetable oil and quickly swirl surface of pan. Add minced chicken, green onions, and ginger. Stir fry 2 minutes over high heat.

7. Add water chestnuts and mushrooms, stir fry for 2 minutes.

8. Add sesame oil, toasted sesame seeds, oyster sauce mixture and cornstarch mixture. Stir fry until well blended and slightly thickened, 1 or 2 minutes. Season to taste with salt and pepper.

Chicken Adobo

Few dishes epitomize Filipino cooking like adobo. It's a vinegar-and-garlic-based dish and can be made with pork ribs or chicken. My mom has made adobo throughout the years and never seemed to follow a recipe but her adobo always came out really well and is one of our family staples. This last time, she showed me an actual recipe (huzzah!) that she had been using lately as we all really liked that version of adobo. It was a recipe she'd cut out of the newspaper but it turns out it was from a Filipino cookbook a friend had given me a couple of years ago - Memories of Philippine Kitchens: Stories and Recipes from Far and Near by Amy Besa and Romy Dorotan. Which, of course, I'd never cooked from since I'm just not a cook but I liked reading the cultural tidbits associated with the different recipes. But now I have an actual recipe to post! This recipe calls for using baby back ribs but my mom made it with chicken. She cut up a whole one and used all the parts except for the back of the chicken as she said that had too much fat.

Baby Back Ribs Adobo (but with chicken)

1 cup organic apple cider vinegar (preferably aged in wood)
1 tablespoon soy sauce
3 small bay leaves
1 or 2 large jalapeno chiles, left whole
1 side of baby back ribs (about 2 pounds), cut up into individual or 2-rib portions)
2 teaspoons rock salt
6 garlic gloves, peeled
2 teaspoons Tellicherry peppercorns
Steamed rice, for serving

1. In small bowl, combine vinegar, soy sauce, bay leaves and jalapeno. Arrange ribs in baking pan and season with salt.
2. Using a mortar and pestle, gently pound garlic cloves and peppercorns until they are combined and coarsely ground. Rub spices into the pork. Pour vinegar mixture over ribs, turning meat to coat evenly with the liquid. Cover pan tightly with plastic wrap and refrigerate at least 1 hour or up to overnight.
3. When you’re ready to cook ribs, transfer ribs and marinade to large, heavy saucepan. Bring mixture to boil, then reduce heat, cover and cook until meat is tender and falling off the bone.

Molten Chocolate Cake - Gale Gand

I've been MIA for a few days because of the holidays and also because I'm slowing down on the baking. I think I pretty much hit the baking peak the week before Christmas in terms of volume. Fortunately, for Christmas Day dinner, I only had to make sure there was enough for 7 people. Per my sister's request, I made molten chocolate cake (aka lava cake) for dessert. I got this recipe from foodnetwork.com and it's from Gale Gand. I have several of her cookbooks although I admit I haven't made many recipes from it. This lava cake was pretty good but, as with most recipes with a high concentration of chocolate, make sure you use "good chocolate". I prefer Lindt or Valrhona but Trader Joe's also carries good chocolate.

Lava cakes are simple and easy to make but the baking of them can be tricky. If you don't bake it long enough, it's raw batter instead of "lava" chocolate. If you bake them too long, then worst case scenario, you have a dry cake and best case scenario is you have a cake but no lava. I made the batter for this earlier in the day so I wouldn't have to do anything at the last minute. I portioned them out into individual ramekins, covered each one with plastic wrap and put them in the refrigerator. When we were nearing the end of Christmas dinner, I preheated the oven and popped the cakes into the hot oven.

Because they had been refrigerated, they were nowhere near baked, even for lava cakes, at 6 minutes. I left them in for about 10 minutes but in retrospect, that wasn't enough time. The top half of the cake was just right but the bottom half was still more batter than cake and even a bit cool so they definitely hadn't had time to bake long enough. I had batter left over so I made a few more ramekins of lava cake the next night when my sister's boyfriend, Patrick, was over and she had asked for lava cake again for him. This time I baked the cakes a little longer but now it seemed I baked them too long as the bottom of the cake baked and there was still the fudgy middle but the top of the cake I had was just a bit "tough". Taste-wise, I like this recipe. But I will have to play with baking times to really get it to the right combination of cake and molten cake.

8 ounces plus 6 tablespoons butter

10 ounces bittersweet chocolate

6 yolks

6 eggs

3 cups powdered sugar

1 cup flour

1. Melt the chocolate and butter together. Cool slightly.
2. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar.
3. Whisk this into the chocolate mixture then whisk in the flour.
4. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately.
5. Bake in a preheated 450˚F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.

Chocolate Pan Cake with Fudge Frosting

Chocolate Pan Cake with Fudge Frosting - December 21, 2009

If you ever need a quick and easy chocolate cake with frosting and you don't want to mess with making separate layers, waiting for the cake to cool and frosting it, use this recipe. You bake it in one pan, you make the frosting while it's baking and you spread the frosting right over the cake when it comes out of the oven. The frosting partially melts on top of the cake and it's just all chocolatey, fudgy goodness. Not to mention, this cake is light, has a tender crumb and is moist. The recipe is from A Country Baking Treasury by Lisa Yockelson and as I've mentioned before, was the best $5 I ever spent on a bargain book at a bookstore. This recipe alone is worth more than the $5, not to mention all the other great recipes I've gotten from it.

The batter for this cake is pretty liquidy and contributes to how light it bakes up and its moistness. It calls for a high baking temperature and a relatively short baking time so don't take your eye off the clock for this one. The main drawback to it though is because the cake batter is so liquidy, it's prone to lumps of flour. Cake flour is notorious for lumping. You can sift it beforehand but when I make this recipe, I make it because it's easy and I'm pressed for time. When I'm pressed for time, I don't sift. Which is sloppy baking work on my part but the taste of this cake makes up for any minor lumps here or there :). Oh and I never add pecans to this - it doesn't need it. Try making it with a little less powdered sugar than a whole 1-lb box. The full pound makes it a bit stiffer in consistency. You don't want the frosting too soft though as remember that you're going to spread it over a hot cake and it'll melt. Sometimes the butter in the frosting gets too hot when you pour it over the cake so it separates a bit. Don't worry about it - once you have the frosting spread out the way you want it, just blot it gently with a paper towel to take a little of the shine off. It'll still taste good.

1 cup (2 sticks) unsalted butter, cut into rough chunks
4 tablespoons unsifted unsweetened cocoa powder
1 cup water
2 cups granulated sugar
2 cups unsifted cake flour
1 teaspoon salt
½ cup buttermilk, blended with 1 teaspoon baking soda, at room temperature
2 extra-large eggs at room temperature
1 ½ teaspoons pure vanilla extract

Chocolate Fudge Frosting
½ cup (1 stick) unsalted butter, cut into chunks
2 ounces unsweetened chocolate, chopped
5 tablespoons milk, at room temperature
1 tablespoon light cream, at room temperature
1 box (1 pound) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Pinch of salt
1 cup chopped pecans


1. Lightly butter and flour a 9 x 13 x 2-inch cake pan; set aside. Preheat the oven to 400˚F.
2. For the cake, place the butter, cocoa, and water in a large saucepan, set over moderately high heat, and bring to a boil. Remove from the heat. Sift together the sugar, flour and salt into the large bowl of an electric mixer. Whisk together the buttermilk, eggs and vanilla in a mixing bowl. Pour the hot butter-cocoa-water mixture over the sifted dry mixture and beat on moderate speed until thoroughly blended. Add the whisked egg mixture and continue beating on low speed until the batter is a uniform color, about 1 ½ minutes. Pour and scrape the batter into the prepared pan.
3. Bake the cake on the lower-third-level rack of the preheated oven for 20 to 22 minutes, or until a wooden pick inserted into the center of the cake comes out clean and dry and the cake shrinks slightly away from the edges of the pan.
4. About 10 minutes before the cake is done, make the fudge frosting. Place the butter, chocolate, milk and cream in a large saucepan, set over low heat and cook, stirring occasionally, until the chocolate has melted down completely. Remove from the heat and beat in the sugar by cupfuls with the vanilla and salt. Blend in the pecans.
5. As soon as the cake is done, remove it from the oven to a wire cooling rack. Immediately spread the frosting evenly over the top with a flexible palette knife. Let the cake cool in the pan.
6. For serving, cut the cake in squares directly from the cake pan.

"My New Brownie"

My New Brownie - December 20, 2009

Okay, these aren't "my" new brownies but rather Judy Rosenberg's from Rosie's Bakery. This is from her Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book. You might recall my earlier blog post about her brownie recipe from her first book that I was in such raptures about. This is another recipe she had come up with. I tried it out and it turned out pretty well but I might have to give props to the first recipe over this one. This one isn't bad but to my jaded taste buds, the other one was a bit better. In any case, these are moist, rich and fudgy so you can't really go wrong with either recipe. Just don't forget to use the "good chocolate".

My coworker, Mitali, tipped me off to Cost Plus World Market's chocolate and I've been using their 99% cacao chocolate for my unsweetened baking chocolate needs. 3 ounces for $1.99 isn't bad. It's not as cheap as the Baker's unsweetened chocolate that you can find at any grocery and which will do in a pinch but investing in good chocolate is always a good idea, especially in a recipe like this where chocolate has such a starring role.

6 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1 cup all-purpose flour
½ cup chopped walnuts (optional)

1. Preheat oven to 350˚F. Lightly grease a 9-inch square pan with butter or vegetable oil or line the bottom with parchment paper.
2. Melt the chocolate and butter together in the top of a double boiler placed over simmering water. Let the mixture cool 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. Then scrape the bowl and blend until the mixture is velvety, about 15 seconds more. Scrape the bowl.
5. Add the flour on low speed, and mix for 20 seconds, stopping the mixer once to scrape the bowl. Finish the mixing by hand, being certain to incorporate any flour at the bottom of the bowl. Stir in the nuts, if using.
6. Spread the batter evenly in the prepared pan.
7. Bake the brownies on the middle rack of the oven just until the center has risen to the level of the sides and a tested inserted in the center comes out with moist crumbs, about 35 minutes.
8. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies into 2 ¼-inch squares with a sharp knife.
9. Leave the brownies in the pan, at room temperature, covered, for up to 2 days. After that, layer them in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious cold or at room temperature.

Fantasy Bars aka Dulce de Leche bars

Fantasy Bars - December 20, 2009 from Fearless Baking by Elinor Klivans

If your fantasy involves chocolate, white chocolate and caramel in a brown sugar bar cookie, these are aptly named. I'm renaming them Dulce de Leche bars because that's what I used in the recipe instead of caramel and it helps me remember what they are. Besides, my fantasies change in any given day, haha.

The recipe calls for making caramel from scratch but when I'm baking for the umpteenth time for dozens of people, I take shortcuts where I can. Substituting dulce de leche for caramel is an easy choice to make. For those of you who don't know what it is, dulce de leche is a milk-based sauce and is made by heating sweetened milk until it resembles and tastes like caramel. In short, it's fabulous. I get the jar from Williams Sonoma which costs an arm and a leg, not to mention having a horrible number of calories. Obviously I care about neither of these things when it comes to baking with it.

This recipe calls for baking the bars for 35 minutes and not being able to rely on the toothpick method since the caramel filling the middle interferes with the toothpick test. I dutifully baked it for the required 35 minutes and even timed it but I think I should've baked it longer to give the bottom crust time to bake a bit more. It was a bit mushy which is fine and didn't interfere with the taste but since the filling is already mushy, I'd prefer the bar cookie part to be a bit firmer. I omitted the nuts on this one and used white chocolate chips instead of chopped white chocolate since I didn't have white chocolate on hand. Overall, it's pretty good but I think what I preferred most about it was the dulce de leche. If I had used real caramel, it might be a trifle too sweet for me.

Cookie Dough
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ pound (2 sticks) soft unsalted butter
¾ cup packed light brown sugar
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Filling
¾ cup coarsely chopped walnuts
1 cup (about 6 ounces) white chocolate, chopped in about ½-inch pieces, Callebaut or Lindt preferred
1 recipe caramel sauce (¾ cup), cooled until warm to touch, about 30 minutes

1. Position an oven rack in the middle of the oven. Preheat the oven to 350˚F. Line a 9 x 9 x 2-inch or 11 x 7 x 2-inch pan with heavy aluminum foil that extends over 2 ends of the pan. Butter the inside of the foil in the pan.
2. Sift the flour, baking soda and salt together into a medium bowl or onto a piece of wax paper and set aside.
3. Put the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium speed until the mixture looks blended together thoroughly, about 1 minute. Stop the mixer and scrape the mixture from the sides of the bowl and any that becomes caught in the beaters as needed throughout the mixing process. Mix in the egg and vanilla until they are blended in and the mixture is smooth and creamy, about 1 minute. Decrease the speed to low and add the flour mixture, mixing just until it is incorporated and there is no loose flour. Use a large spoon to stir in the chocolate chips. Spoon half of the cookie dough in large clumps evenly over the bottom of the lined pan. Use your fingers or a thin metal spatula to smooth the dough into an even layer that covers the pan bottom. Set the remaining dough aside.
4. Make the filling: Spoon the walnuts and white chocolate pieces evenly over the cookie dough. Leaving about 1 ½-inch edge bare, drizzle the caramel sauce evenly over the walnuts and white chocolate. Some of the caramel will spread to the edge. Refrigerate the pan until the caramel sauce is firm, about 20 minutes. Remove the pan from the refrigerator and drop pieces of the reserved cookie dough evenly over the firm filling. Spread the dough evenly over the filling to cover it completely.
5. Bake the bars for about 35 minutes, until the top feels firm and is lightly browned. Testing with a toothpick does not work, as the thick filling makes the toothpick come out wet with filling. Cool the bars for about 3 hours at room temperature. The chocolate will still be soft, but this is fine for serving or cutting. The chocolate becomes firm after about 8 hours or overnight. To firm the bars more quickly, cool them for 1 hour at room temperature, then refrigerate them for 2 hours.
6. Carefully lift the aluminum foil liner with the bars from the baking pan. Use a small knife to loosen the liner from the sides of the bars. Cut the bars into 35 pieces, cutting 5 rows lengthwise and 7 rows across. The bars will be slightly smaller than 1 ½ inches square. Use a wide spatula to slide the bars off the foil liner. Serve at room temperature. Vanilla, chocolate or caramel ice cream makes a good accompaniment, if desired. Leftover bars can be covered and stored at room temperature for up to 3 days.

Chunky Chocolate-Covered Coconut Candy Cookies

Chunky Chocolate-Covered Coconut Candy Cookies - December 20, 2009

I would simply call these Almond Joy Cookies just to shorten the name. The recipe actually calls for Mounds bars to be used but since I prefer milk chocolate to dark, I use Almond Joys instead. I first made these back in 2005 to use up some leftover Halloween candy. While they have the same basic ingredients as a regular chocolate chip cookie, they're a bit sweeter and using the candy in them not only sweetens the dough but makes the cookies crisp around the edges. When I first made them a few years ago, I cut bite-size Almond Joys into big chunks. This time, I cut the bite-size pieces into smaller chunks. This seemed to make the cookies spread a bit more. I'm not a fan of spread so next time I would probably keep the chunks fairly big. The only issue with these cookies is, depending on where the candy is located in the ball of cookie dough, it'll leak out, as you can see from the bottom right cookie in the picture. It doesn't affect the taste but if you like a more predictable spread, try to keep the candy pieces from the edges of your ball of cookie dough.

"Almond Joy Cookies" - first made November 16, 2005 from Chocolate Chocolate by Lisa Yockelson

6 packages (1.9 ounces each) chocolate-covered coconut candy (such as Peter Paul Mounds), cut into small chunks
1 ½ cups unsifted all-purpose flour
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3 tablespoons shortening
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
1 tablespoon vanilla extract
2/3 cup sweetened flaked coconut
¾ cup semisweet chocolate chips

1. Chill the candy: Place the cut-up candy in a baking pan and refrigerate for 30 minutes. (Refrigerating the chunks of candy will prevent them from breaking up too much when mixed into the dough.)
2. Mix the dough: Whisk the flour and salt in a small bowl.
3. Cream the butter and shortening in the large bowl of a freestanding electric mixer on moderately low speed for 3 minutes. Add the granulated sugar and beat for 1 minute on moderate speed. Add the light brown sugar and beat for 1 minute longer. Beat in the egg. Blend in the vanilla extract. Scrape down the sides of the mixing bowl frequently to keep the dough even-textured. On low speed, add the sifted mixture in 2 additions, beating until the particles of flour are absorbed. Mix in the candy chunks, coconut and chocolate chips. The dough will be chunky.
4. Chill the dough: Cover the bowl with a sheet of food-safe plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 325˚F in advance of baking. Line several cookie sheets or rimmed sheet pans with lengths of cooking parchment paper.
6. Shape the cookies: Place heaping and domed 2-tablespoon-size mounds of dough about 3 inches apart on the prepared pans, placing them about 9 mounds to a pan.
7. Bake and cool the cookies: Bake the cookies in the preheated oven for 16 to 17 minutes, or until set, with pale golden edges. (The tops should not look like glistening unbaked cookie dough.” Let the cookies stand on the pans for 1 minute, then remove them to cooling racks, using a wide offset metal spatula. Cool completely. Store in an airtight tin.

Bake and serve within 3 days

Chocolate Chip Toffee Bars

Chocolate Chip Toffee Bars - December 19, 2009

I'm doing a lot of baking to give out to church friends tomorrow (Sunday) and for my coworkers (Monday). When you need to bake for a large number of people and want to have a variety of stuff to give away, bar cookies that are easy to make and turn out well are a godsend. I don't like to make large batches of the same thing but prefer smaller amounts of different things. When I bake so much, making the same thing over and over again would drive me crazy because I like baking all sorts of different stuff. Which is why I probably wouldn't do well baking as a job as that's what 95% of those jobs are.

This recipe is especially easy to make, especially when you're pressed for time, because it starts with a cake mix. The additions of toffee bits, chocolate chips and nuts liven up the texture and flavor of this bar cookie. Do yourself a favor though and strain the cake mix before you use it. Boxed cake mixes are notoriously lumpy and if you use it without straining it first, you're forever trying to mash out the lumps in the batter. I always run mine through a large sieve I got when I was in culinary school. It makes sifting a breeze and is well worth the time up front to get it right. Last thing you want when you bite into a bar cookie, cake or whatever is a lump of flour (or cake mix).

Chocolate Chip Toffee Bars - made December 19, 2009 from Cake Mix Cookies by Camilla V. Saulsbury

1 18.25-ounce package yellow cake mix
½ cup (1 stick) butter, softened
1 large egg
1 cup coarsely chopped nuts (e.g. walnuts, pecans or peanuts)
2 cups semisweet chocolate chips, divided
1 14-ounce can sweetened condensed milk
1 10-ounce package toffee baking bits, divided

1. Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 9 x 13-inch metal baking pan with nonstick cooking spray (or foil line pan).
2. In a large bowl, mix cake mix, softened butter, and egg with an electric mixer set on medium speed until blended and crumbly; stir in nuts and 1 ½ cups chocolate chips. Set aside 1 ½ cups of the crumb mixture. Firmly press remaining crumb mixture into bottom of prepared pan. Bake 15 minutes.
3. Pour condensed milk evenly over partially baked crust; top with 1 ½ cups of the toffee bits. Sprinkle the reserved crumb mixture and remaining ½ cup chocolate chips evenly over top.
4. Bake 25-28 minutes or until golden brown. Immediately sprinkle with remaining ¼ cup toffee bits. Transfer to wire rack and cool completely. Cut into bars.

Brownie Shortbread

Brownie Shortbread - December 16, 2009

While I don't like to try new recipes around the holidays since I'm pressed for time and can't afford failures I can't use, I did take the risk with this one as it seemed like it would turn out. Crisp shortbread base with a brownie layer on top - what could go wrong? When I first read the recipe though, I thought there must be a typo as the brownie layer doesn't contain any flour. So it seemed like it would be supremely fudgy or like a flourless chocolate cake on top. And so it was. It still turned out pretty well as the shortbread layer was crisp and provided a nice contrast to the soft brownie layer. The texture did seem a bit grainy to me though and I think I would have preferred a little flour in it for a more robust brownie. But this is one of those cases where I'm my own worst critic and my coworkers would probably roll their eyes at how picky I am. Because the plate I left out at work pretty much disappeared in under an hour which is always a sign that people like something. So I guess it wasn't that bad.

The only thing I didn't follow to the letter in the recipe was using a food processor to make the shortbread dough. I was feeling lazy about bringing mine out and cleaning it up later so instead I chose to cut the butter into the flour and sugar with two sharp knives. This is how I made the shortbread crust for my lemon bar recipe and that one always turns out so I figured doing it that way for this one would still be okay. And it was.

Brownie Shortbread - made on December 16, 2009 from All-Butter, Fresh-Cream, Sugar-Packed Baking Book by Rosie’s Bakery

Base
1 cup all-purpose flour
¼ cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature, cut into 8 pieces

Topping
3 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
2 large eggs, at room temperature
¾ cup sugar
½ teaspoon baking powder

1. Preheat oven to 350˚F. Lightly grease an 11 x 7-inch baking pan with butter.
2. For the base, process the flour and sugar in a food processor about 15 seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
3. Pat the dough gently over the bottom of the prepared pan. Bake on the center oven rack until it is lightly golden, about 20 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
4. Meanwhile, prepare the topping: melt the chocolate and butter in the top of a double boiler over simmering water. Cool slightly.
5. Beat the eggs, sugar, and baking powder together in a medium-size bowl with a whisk. Add the chocolate mixture and stir vigorously with the whisk until the batter is blended. Spread the chocolate mixture evenly over the base.
6. Bake the bars until the top rises and forms a very thin crust, about 20 minutes. The center will drop as it cools. (A tester inserted in the middle may come out with a fudgy, crumbly batter on it, but it should not be liquidy.) Cool completely on a rack. Cut the shortbread with a thin knife.