Truffle Brownies

Truffle Brownies - made December 15, 2012 from The Fearless Baker by Emily Luchetti

Merry Christmas Eve!

I borrowed this book from the library during my virtuous phase of borrowing baking books instead of buying them.  So far the phase is holding.  It helps that I copied the recipes I was most interested in before I returned the book.  This is one of them.  And it lives up to its name because it's definitely a truffle in brownie form.  If you like fudgy brownies, this is one slight step beyond that. If you like the dense creamy filling of dark chocolate truffles, try this recipe.  Use the highest quality unsweetened chocolate you can afford (Scharffenberger comes to mind) because that makes or breaks this brownie.  It's pure chocolate.  The recipe says to cut into 16 squares but I recommend treating it like fudge and cutting the pieces smaller.  To offset the richness, you can also sprinkle toffee bits on top or swirl it with caramel but I went for the pure unadulterated chocolate version.  Suffice it to say, with my sweet tooth gone AWOL, one small piece was sufficient for me.  Don't overbake or you won't get the creamy, fudgy texture.

8 ounces unsweetened chocolate, coarsely chopped

8 tablespoons (1 stick) unsalted butter

4 large eggs

1 cup granulated sugar

¾ cup firmly packed light brown sugar

¾ cup all-purpose unbleached flour

1 teaspoon pure vanilla extract

Large pinch kosher salt

1.     Preheat the oven to 350⁰F.  Grease the bottom and sides of a 9 x 9-inch baking pan with nonstick cooking spray.

2.     Melt the chocolate and butter in the top half of a double boiler over simmering water.  Stir and scrape the sides occasionally with the rubber spatula until the chocolate is smooth and evenly melted.  Let cool to room temperature.

3.     In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until combined, then whisk in the melted chocolate.  Add the flour, vanilla, and salt, and continue to whisk until the mixture is smooth and evenly combined.  Pour into the prepared pan and smooth the surface with the baking spatula, preferably an offset spatula.

4.     Bake the brownies for 20 minutes and check for doneness by inserting a toothpick in the middle.  When it comes out a little fudgy, not quite clean, the brownies are done.  If they’re a little too wet, bake 5 minutes longer and check again.

5.     Let the brownies cool in the pan, then cut into 16 squares.

Fudgy Nutella Cookies with Sea Salt

Fudgy Nutella Cookies with Sea Salt - made December 15, 2012 from Ambitious Kitchen

I kept seeing this cookie recipe in the blogosphere and like any good baking sheeple, I wanted to try it.  Funny thing is, I'm indifferent to Nutella.  I like baking with it (as evidenced by the hefty two-pack I keep buying at Costco) but I don't go into raptures over it.  I've never eaten it right out of the jar and I don't spread it on bread or eat it "straight".  I just bake with it.  I'm the same way with peanut butter.  However, if you are a nutella fan, you might like to try these cookies since nutella is the star ingredient.  It's pretty much nutella fudge in cookie form.  I like the salty sprinkles since it offset the sweetness of the cookie.

I've been baking so much lately that I think I'm starting to lose my sweet tooth.  As in, sweets do not send me into raptures right now.  Which is a little worrisome if you're a baker.  I'm hoping this will pass.  Because by definition, temporary insanity is supposed to be temporary, right?

1 cup nutella
2 tablespoons brown sugar
1 egg
1/2 cup flour + 1 tablespoon
coarse sea salt for sprinkling (I used fleur de sel)

1. Preheat oven to 350 degrees F.
2. Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.
3. After 10 minutes roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.

Snickerdoodle Biscoff Cookie Cups

Snickerdoodle Biscoff Cookie Cups - made December 15, 2012 from Sweet as Sugar Cookies

Last Saturday was my first full day back from my business trip last week and after I had heard about the shooting at Sandy Hook.  One of my coping mechanisms in life is to bake so, not surprisingly, I pretty much spent all that day baking.  I needed gifts for church friends the next day and for care packages I was mailing out so it was a good way to channel my efforts into something positive.  Like many other bloggers, today, I'm dedicating this post to the 20 children and 6 adults who died in that tragedy - they will always be remembered and loved.

I've been meaning to try this recipe from Sweet as Sugar Cookies for awhile.  I like snickerdoodles and I like biscoff flavor so it seemed like a good combination.  Plus, like thumbprint cookies, cookie cups are little and cute and perfect in care packages when you're giving away several different kinds of cookies but don't want to overwhelm your recipients with too much.  I made these as part of the goodie bags for church friends and was very pleased with how they turned out.  The snickerdoodle cookie itself is good enough to be a standalone cookie in case you don't want to make it as a cookie cup.  I skipped the step to drizzle white chocolate over it as it was a cold day when I made these and it's tricky to work with white chocolate which freezes up and sets quickly in cold temps.  Plus, okay, I didn't have good white chocolate to use for melting when I made these. 

1 cup unsalted butter, softened
1 1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 3/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons sugar
2 teaspoons cinnamon

Biscoff Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons creamy Biscoff spread
1/2 cup powdered sugar

melted white chocolate (for drizzling - I skipped this step)

For the cookie cups: Cream the butter with the sugar. Add the eggs and vanilla and beat well. Blend in the flour, cream of tartar, baking soda, and salt. Form the dough into 1 Tbsp. balls and roll in the cinnamon-sugar. Place balls of dough in greased mini muffin tins and bake at 350F for about 13-15 min. until a toothpick comes out clean. While still warm, make a little dent in the center of each cup with a small spoon or your finger (you may have to scoop out a little of each cookie - eat the scraps and enjoy). Chill the tins in the fridge for at least 30 min. before removing the cookies.

For the frosting: Beat the cream cheese with the Biscoff spread until combined. Beat in the powdered sugar until fluffy.

Pipe the frosting into the cookie cups. Drizzle with the melted white chocolate. Keep in the fridge until ready to serve.

Corn Pudding

Corn Pudding - made December 15, 2012 from allrecipes.com

First day of holiday vacation!  Or at least it will be as soon as I take one more meeting this morning (that's how we take "vacation" in high tech).  Then I need to catch up on a slew of backlogged blog posts this coming week. 

I first heard of corn pudding from my online fitness board and I found a similar recipe on allrecipes.com, except I substituted butter for margarine.  (I'm not sure I'm physically capable of buying margarine since it goes against every baking fiber of my being.)  I like corn though so I thought I'd try this recipe. It's really easy to mix together and I had some sour cream on the cusp of expiring that I needed to use in a hurry.

I'm not quite sure what I expected and I have to admit, I couldn't tell if I liked this or not on my first try.  It's not quite creamy like a regular pudding and not quite gritty like cornbread but some cross in between.  I thought it might improve with age versus trying when first out of the oven so I let it sit a day and went back for another taste test the next day.  Truthfully?  I still don't know what to think about it.  It's "okay" but just not to my taste.  I think I'd rather have corn on the cob, grilled and slathered with butter.  Oh (TMI alert) and you probably should never use sour cream on the "cusp" of expiration.  Because there's a chance the one I used might've jumped the shark already and hence why I've been down with a stomach virus this past week.  Ugh.  I always used to joke I'm a good stomach flu (or self-inflicted food poisoning) away from a size 2.  It's only funny until it happens.  Erk.  Total upside though is I can get into my skinny jeans in time for Christmas.  Always a silver lining.

1 15.25-ounce can whole kernel corn, drained
1 15-ounce can cream-style corn
1/2 cup butter, softened
1 cup sour cream
1 8.5-ounce package dry cornbread mix

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. In a medium bowl, mix together the whole kernel corn, cream style corn, butter, sour cream, and corn bread mix. Pour into the prepared casserole dish.
3. Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Orange Butter Cookies

Orange Butter Cookies - made December 8, 2012 from The Fearless Baker by Emily Luchetti

As I bake my holiday gifts this year, I like to provide a variety of different cookies with different flavors.  Sometimes I like to do something fancy and sometimes just something simple but good.  This cookie falls into the latter category.  I'd never made it before so I did a test run and tried it out on my parents.  One recipe only made 9 cookies so if you have more than 2-3 orange lovers, you might want to double or triple the recipe.  Because this is a really good cookie.  It's dense, orange-y and chewy.  It doesn't spread very much (I also froze the dough and baked it on a convection setting) and I loved both the taste and the texture. It's like a chewy butter cookie flavored with oranges. The picture below doesn't do it justice as it looks raw but it really isn't, just dense, moist and chewy. (Hey, even my skinny mom ate two).

1 medium navel orange

8 tablespoons (1 stick) unsalted butter, softened

1/3 cup granulated sugar

1 large egg yolk

½ teaspoon pure vanilla extract

¼ teaspoon kosher salt

1 cup plus 2 tablespoons all-purpose unbleached flour

1.     Zest the rind of the orange, then cut the orange in half and squeeze the juice into a bowl – you’ll need 1 ½ teaspoons of the juice).

2.     In a stand mixer, beat the butter and sugar on medium speed until smooth.  Add the orange zest, 1 ½ teaspoons of the juice, the yolk, vanilla and salt and stir until combined.

3.     Reduce the speed to low, add the flour and mix until everything is combined and comes together into a dough.

4.     Turn the dough out onto a well-floured work surface, gather together with your hands, and divide into 2 pieces.  Sprinkle one of the pieces with flour and roll it with your hands into a 6-inch evenly thick log.  Repeat with the second piece of dough.  Wrap the logs in plastic wrap and refrigerate for at least 1 hour or until firm.  (The dough can be kept in the fridge for 2 days or frozen for 2 months.)

5.     Preheat the oven to 350⁰F.  Line the baking sheets with parchment paper.

6.     Slice the logs into ½”-thick large coins and arrange on the parchment-lined baking sheets about 2 inches apart.

7.     Put 2 racks in the upper and lower thirds of the preheated oven.  Bake until the cookies are golden brown, about 13 minutes.  Rotate pans if necessary to brown evenly.  Let cool completely.

Cola Cake - Cracker Barrel Style

Cola Cake: Cracker Barrel Style - made December 8, 2012 from Food.com

Slight underbaking problem again

We don't have a Cracker Barrel in my area (that I know of) so I've never eaten there but I've heard about them from friends and they seem to enjoy a lot of comfort food from there.  I found this recipe on pinterest and it looked fairly simple and what I needed to add to my holiday baking gifts since I like giving a variety of different baked goods in one gift pack.  This is similar in concept to the Root Beer Bundt Cake from Baked with the cocoa powder and the soda.  I think this came out a little sweet for me though.  The  texture was moist and fluffy which I like in my cakes but the addition of the cola frosting put the sweetness factor on the higher end.  I think this would be better with a darker chocolate frosting without the cola.

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup butter
1 cup cola, beverage
5 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

Frosting
1/2 cup butter
3 tablespoons unsweetened cocoa powder
9 tablespoons cola, this should be the remaining cola left in a 12oz can
1 teaspoon vanilla
4 cups confectioners' sugar

1. Preheat oven to 350°F.  Line a 9 x 13-inch pan with foil and lightly spray with nonstick cooking spray.
2. Combine flour, granulated sugar and baking soda in mixing bowl. 
3. In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).   Pour over the flour mixture and whisk thoroughly. 
4. Add buttermilk, eggs and vanilla. Mix well.  Pour into prepared 9x13 pan. Bake for 40 minutes. 
5. During last 10 minutes of baking prepare frosting: place 4 cups confectioners' sugar in a mixing bowl.  In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling. Remove from heat, stir in 1 teaspoon vanilla.  Pour over 4 cups confectioners' sugar.  Mix well with a whisk. 
6. Remove cake from oven.
7. Slowly pour warm coco-cola frosting over cake. Let cake cool for about an hour before cutting into it.

 

Mocha Cookies & Cream Brownies

Mocha Cookies & Cream Brownies - made December 8, 2012, recipe adapted from The Brownie Experience by Lisa Tanner

I needed brownies for some care packages so I dug this one out of my "Still Need to Make" file.  It's one of several from The Brownie Experience that I've had for years and I think I've made it long, long ago but I can't remember what it tasted like so it seemed like a good time to try it again.  I changed it slightly by leaving out the almonds the original recipe called for and adding Oreo chunks instead.

This wasn't super chocolaty and the coffee flavor wasn't too pronounced either.  The texture was moist but also not super fudgy.  So I'd consider this "okay" - remember I have very finicky taste buds, especially when it comes to brownies.  The Oreos were a good touch though and I'm glad I added them in.

5 ounces unsweetened chocolate

1 rounded tablespoon powdered instant coffee

1 cup butter, softened

1 ¾ cups brown sugar, packed

5 eggs

1 ½ teaspoons vanilla

1 cup flour

1 generous cup Oreos, chopped into rough chunks

1.     Preheat oven to 350˚F.  Butter a 13 x 9 x 2” pan.

2.     Melt chocolate over low heat; stir in coffee powder and let cool.  In a large bowl, with wire whisk, cream together butter and sugar.  Add eggs, one at a time, beating well after each.  Blend in vanilla, then melted chocolate mixture.  Gradually stir in flour.  Fold in Oreo chunks.  Spread batter in pan.

3.     Bake 20-30 minutes, or until done.  Let cool in pan completely before cutting.

Linked to Crazy Sweet Tuesday