Macadamia Shortbread Brownies

Macadamia Shortbread Brownies - October 17, 2009

This is one of my exceptions of no nuts in brownies. You make a shortbread crust, sprinkle the top with chopped macadamias and bake until golden before pouring the brownie batter on top and baking the whole thing. What makes the nuts in these brownies work is they're part of the crisp crust, not the fudgy brownie itself so they provide a texture contrast against the rich fudginess of the brownie. It wouldn't work as well if you actually added nuts to the brownie batter. Plus, these are macadamia nuts, a step up from the more plebian walnuts and pecans.

This recipe is from Alice Medrich's Bittersweet cookbook. I met Alice Medrich when she did a cooking class demo at Sur La Table some years ago and she autographed my copy of Bittersweet for me. She's the one I learned the trick of lining baking pans with foil - you turn the pan bottom side up, shape a sheet of foil over it, turn the pan over and drop in the foil that's now shaped like the inside of the pan. Nothing could be easier. Your pans last longer this way too since all you have to do once you bake something is lift the whole thing out of the pan with the foil and cut it on a cutting board instead of the pan. Prior to this, my baking pans had knife marks in them. Not anymore.

I like this recipe because the shortbread crust is crisp and buttery and provides both a texture and taste contrast to the rich, smooth fudginess of the brownie itself. Plus they look pretty. The same advice as in earlier posts - use the best quality chocolate you can find. It'll make the brownie much more worthwhile. I use Lindt, Valrhona or Ghirardelli.

Bittersweet Chocolate Brownies
6 ½ ounces bittersweet chocolate (66% - 72%)
7 tablespoons butter
1 cup sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 cold large eggs
½ cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Macadamia Shortbread Crust
6 tablespoons unsalted butter, melted
2 tablespoons sugar
¼ teaspoon pure vanilla extract
Pinch of salt
¾ cup all-purpose flour
½ cup untoasted, unsalted macadamia nuts, chopped medium-fine

1. Position a rack in the lower third of the oven and preheat the oven to 350˚F.
2. To make the crust, combine the melted butter, sugar, vanilla and salt in a bowl. Stir in the flour to make the dough.
3. On a square of foil or wax paper, pat or roll out the dough to a square slightly smaller than the bottom of a 9-inch square baking pan. Sprinkle the dough evenly with the nuts and press them in. Cover with a 12-inch square of foil and then a tray or piece of cardboard. Slide your hand under the bottom piece of foil or paper and invert the dough onto the tray. Remove the top sheet of foil or paper. Lift the foil and dough off the tray and into the pan. Press the dough, on the foil, evenly into the bottom and press the foil up the sides of the pan.
4. Bake until the crust is nicely brown all over, 15 to 20 minutes.
Make the brownies
5. Combine the chocolate and butter in a medium heatproof bowl set in a wide skillet of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
6. Remove the bowl from the skillet. Stir in the sugar, vanilla and salt with a wooden spoon. Add the eggs one at a time, stirring until the first one is incorporated before adding the next. Stir in the flour and beat with a wooden spoon or rubber spatula until the batter is smooth, glossy and beginning to come away from the sides of the bowl, 1 to 2 minutes. Stir in the nuts, if using.
7. Spread the brownie batter evenly over the hot crust and bake until the edges puff and begin to show fine cracks, 20 to 25 minutes. Let cool completely in the pan on a rack.
8. Remove the brownies from the pan by lifting up the ends of the foil and transfer to a cutting board. Cut into 25 squares with a heavy knife.

Peanut Butter and Chocolate Kisses

Peanut Butter and Chocolate Kisses - first made long ago but most recent documented date November 26, 2008

This is a perennial favorite if you like peanut butter and chocolate together. The peanut butter cookie dough is super easy to make and easy to handle. Roll them into balls, bake them then top them with a Hershey kiss as soon as they come out of the oven. During the busy holiday baking season (or at any other time), make them into dough balls, put them in freezer bags and keep in the freezer until you’re ready to bake them.

For this recipe, you just have to be organized. I make the dough first, roll them into balls and while the first batch is baking, I’m unwrapping the Hershey kisses so they’re ready to push into the cookies as soon as they’re out of the oven. Don’t make the dough balls too big. You don’t want a big peanut butter cookie with a (comparatively) little Hershey kiss in the middle. Make them proportional. These don’t spread much which is good. And be sure you push the Hershey kiss into the center of the cookie as soon as you take the cookie sheet out of the oven. The point is to have the Hershey kiss melt slightly into the hot cookie so it adheres to the cookie when the cookie cools. Don’t move these around a lot either once you push the Hershey kiss in. Both the chocolate kiss and the cookie will be soft while they’re still warm. It’s important to let them cool completely before moving them around.

This recipe is from an old "Cookies" baking book from so long ago that I don’t even remember buying it. In fact, my mom might have bought it for me when I was a kid and I’ve been baking from it ever since. This is another one of those recipes where I’ve liked this so much, I don’t try a lot of similar recipes because I’ve already found the one I like. If you’re a real peanut butter fiend, you can substitute Reese’s peanut butter cups for the Hershey kisses but I like to use the pure chocolate kiss myself.

½ cup butter, room temperature
½ cup smooth or crunchy peanut butter
¾ cup packed brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¾ cups all-purpose flour
1 teaspoon baking soda
3 tablespoons granulated sugar
48 milk chocolate candy kisses, unwrapped

1. Preheat oven to 375˚F.
2. In a medium bowl, beat together butter, peanut butter, brown sugar, ¼ cup granulated sugar, egg, vanilla and salt until light and fluffy.
3. Add flour and baking soda, beating until thoroughly blended.
4. Shape dough into 48 balls, using a rounded teaspoon for each. Roll balls into 3 tablespoons granulated sugar.
5. Place 2 inches apart on ungreased baking sheets. Bake 8-10 minutes or until light golden. Immediately top each cookie with a candy kiss, carefully pressing down firmly.
6. Remove cooks from baking sheets, cool on racks. Makes 48 (1 ¾”) cookies.

Peanut Butter and Milk Chocolate Brownies

Peanut Butter and Milk Chocolate Brownies - first made July 3, 2007 from Fearless Baking by Elinor Klivans

This brownie has been described as an inside out peanut butter cup. I think it’s even better than that. You make the peanut butter brownie batter, spread half in the bottom of the baking pan, sprinkle a layer of milk chocolate over it then top that with the remaining batter to cover the milk chocolate completely. When it’s baked, you literally have a layer of chocolate between two peanut butter layers. The original recipe calls for chopped up milk chocolate to be sprinkled over the bottom layer and that's what I did with my first attempt, pictured here. Now I buy the plain Hershey chocolate bars (the regular size, not the minis or the thick, king-size bars) and fit them like puzzle pieces over the bottom peanut butter brownie layer to make a near-solid layer of chocolate. Once you bake them, cool and cut them, you have a nice even milk chocolate layer in the middle as opposed to the erratic chunks of chopped up chocolate. Plus, it’s less time-consuming to go with the whole chocolate bars.

When I first made this recipe, I had a taste test piece like I always do. Usually when I try a new recipe, I’ll have one piece, judge it, make notes about how the recipe turned out and whether I would change anything then I don’t eat anymore and instead take the rest into work. With this recipe, I enjoyed it so much, I’m sorry to say I think I ate 3 pieces. Oink.

1 cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) soft unsalted butter
1 cup smooth peanut butter, room temperature
½ cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
6 ounces milk chocolate, such as Lindt or Dove Bar, broken into about ½” pieces

9” square baking pan

1. Position a rack in the middle of the oven. Preheat the oven to 325˚F. Butter the bottom and sides of a 9 x 9 x 2” or 11 x 7 x 2” baking pan.
2. Sift the flour, baking powder and salt onto a piece of wax paper or into a small bowl and set aside.
3. Put the butter and peanut butter in a large bowl and stir with a large spoon until they are blended together. You may see a few specks of butter. Stir in the brown sugar and granulated sugar, mixing until they are incorporated and there is no loose sugar. Stirring vigorously, beat in the eggs and vanilla until the mixture looks smooth. Add the flour mixture and stir just until it is incorporated and there is no loose flour. Spread about two thirds of the batter into the pan, spreading it evenly with a thin metal spatula or a nonsharp table knife. Scatter the milk chocolate pieces evenly over the batter. Drop spoonfuls of the remaining batter over the milk chocolate, using a rubber spatula to scrape all of the batter from the bowl. Use a thin metal spatula or the table knife to spread the batter evenly over the chocolate. The chocolate will be covered, but may show through the batter.
4. Bake for about 35 minutes until the top feels firm when gently touched and the edges are light brown. Inserting a toothpick as a test doesn’t work because the warm milk chocolate clings to the toothpick. Cool the brownies thoroughly in the pan for about 1 hour. Cut the brownies into pieces and use a thin metal spatula to remove them from the pan. Wrap individual brownies in plastic wrap and store at room temperature up to 3 days. Wrapped brownies are ready to pack in lunch boxes or picnic baskets. These brownies can be served with a scoop of chocolate or peanut butter fudge ice cream.
5. Individual brownies can be wrapped in plastic wrap then heavy aluminum foil and stored in the freezer for up to 3 months. Defrost the wrapped brownies as needed.

Hot Milk Cake

Grandma Lilly's Hot Milk Cake - October 11, 2009

(I may seem like I'm going out of chronological order with the postings but I baked this cake on October 11 then froze it and brought it into work today.)

The name of this recipe is Grandma Lilly’s Hot Milk Cake and is from the Treasury of Country Baking by Lisa Yockelson. I had blogged earlier about her Best Vanilla Pound Cake recipe being one of my favorite pound cake recipes for its simplicity and taste. What makes this particular recipe unusual is the way it’s made. I’ve never boiled milk and butter then added it to the batter but it does make for a smooth, shiny batter. Follow the instructions exactly so you get the result the author intends you to get. It was easy to make and for the most part, I liked it. Texture-wise, it felt like a cake that couldn’t make up its mind to be a light pound cake or a dense sponge cake. There were elements of both which is a bit unusual. Taste-wise it was similar to the Best Vanilla Pound Cake so I liked it but if I had to make a vanilla cake, I’d probably go with the true pound cake recipe.

Grandma Lilly's Hot Milk Cake

½ cup (1 stick) unsalted butter
1 cup milk
2 cups unsifted cake flour
¼ teaspoon salt
4 extra-large eggs, at room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon baking powder
Confectioners’ sugar for dusting, optional

1. Lightly butter and flour a plain 9” tube pan. (Do not use a tube pan with a removable bottom; the cake batter will seep out.) Set aside. Preheat the oven to 350˚F.
2. Place the butter and milk in a large saucepan and bring to the boil over moderate heat. Sift the cake flour with the salt onto a large sheet of waxed paper. Beat the eggs in the large bowl of an electric mixer on moderately high speed for 2 to 3 minutes. With the mixer on moderate speed, beat in the sugar in 3 additions, beating well after each portion is added. With the mixer on low speed, blend in the vanilla. Beat in the flour in 2 additions. When the butter and milk mixture has reached a full, rolling boil, remove it from the heat and pour it into the flour mixture as it revolves in the mixture. The beaters must be turning and the bowl moving while the milk is being added. Scrape down the sides of the mixing bowl to make an even-textured batter. Lastly, add the baking powder and beat for 1 minute at moderate speed. Quickly pour and scrape the batter into the prepared pan.
3. Bake the cake on the lower-third level rack of the preheated oven for 1 hour, or until nicely risen and golden on top; a wooden pick inserted into the center of the cake should come out clean and dry.
4. Let cool in the pan on a wire rack for 5 to 6 minutes, then invert onto a second cooling rack. Invert again to cool right side up. Dust the top of the cake with sifted confectioners’ sugar, if you like.
5. Serve the cake cut in medium thick slices.

Chocolate Brownies with Cream Cheese Icing

Chocolate Brownies with Cream Cheese Icing - October 13, 2009

There are many brownie recipes out there and I feel like I’ve tried them all or at least most of the variations. Most people have pretty strong preferences for their brownies and I’m no exception. A “good” brownie is moist, fudgy, chocolatey, and nutless (unless they’re on top and caramelized in some fashion). I don’t like cakey brownies and dry brownies aren’t worth a tooth mark in them.

I had high hopes for this recipe from Magnolia Bakery because when I was in New York , I had a fantastic brownie from Magnolia. It was moist, fudgy and covered with a white chocolate layer sprinkled with nuts on top. I’m not excessively fond of white chocolate but it worked as a great contrast to the fudgy “true” chocolate of the brownie itself. This is a different brownie since it’s covered with cream cheese frosting instead of white chocolate but I figured Magnolia would know how to make good brownies and have good brownie recipes. Hmmm. There may be an exception to every rule. My first hesitation with this recipe was when I saw cake flour being used instead of all-purpose flour. Cake flour is great when you want soft or light-textured cakes. In a brownie? For the kind of texture I like in my brownies, maybe not. But I’ll try any new recipe at least once and will give it a fair shake. I’m an equal opportunity baker after all.

The second off-putting aspect of this recipe was the size of pan it required. Most brownies are made in a 9 x 13 pan at the largest. This called for a 12 x 18 jelly roll pan. They mean serious volume with this brownie. Conceivably, I could have cut the recipe in half and adjusted the pan size but to be truly accurate with the recipe, I would’ve needed a 6” x 9” pan or a pan that totaled to 54” in its dimensions. I don’t have such a pan so I decided to make the recipe as is. I had a bunch of meetings the next day and coworkers I could give it to anyway so I figured none of the brownies would go to waste. But I did “cheat” anyway and baked the brownies in a 9 x 13 pan and an 8” square pan, eyeballing the amount of batter I spread in each pan so they’d each have the same level of thickness. I also cut the frosting in half since I only had 8 ounces of cream cheese on hand, not the full pound the frosting recipe called for. I had mocha frosting left over from the devil’s food cake recipe I’d made the night before so I used that to frost the 8” pan and used the cream cheese frosting for the 9 x 13” pan.

So how’d they turn out? I can’t say I’d give them a glowing review. The texture was kind of funny to me – not the typical denseness of my preferred fudgy brownie but it was both dense and light at the same time, more like a cross between a flourless chocolate cake and a cakey brownie. Kinda weird. Of course, it could also be due to the fact that I’ve been baking (and eating) a lot of sweets lately and I’m getting pretty jaded. If it isn’t absolutely fabulous, then it’s just “okay” to me. To other people, it was great. I had people fighting over the ones I handed out today and I got several emails and IMs thanking me and telling me they liked it. But I’m my own worst critic on many things, including what I bake. This recipe didn’t pass muster with me and I’m not likely to make it again. They are too many other brownie recipes to try or too many good ones to re-make.

Brownie
3 cups cake flour (not self-rising flour)
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups (3 sticks) unsalted butter, softened
3 cups sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
9 ounces unsweetened chocolate, melted

Icing
1 pound (2 eight-ounce packages) cream cheese, softened
6 tablespoons (¾ stick) unsalted butter, softened
1 ½ teaspoons vanilla extract
6 cups confectioners’ sugar

1. Preheat oven to 350°F.
2. Grease a 12 x 18-inch jelly roll pan.
3. To make the brownie: In a large bowl, sift together the flour, the baking powder and the salt. Set aside.
4. In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Lightly beat the eggs, then add to the creamed mixture and mix well. Add the vanilla extract. Add the chocolate and mix until well incorporated. Add the dry ingredients. Pour the batter into prepared pan. Bake 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached.
5. To make the icing: In a medium-size bowl, on the medium speed of an electric mixer, beat together the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.
6. Let the brownies cool completely, then ice with cream cheese icing.
7. As an optional icing, try this fudge frosting: In a small saucepan, combine ¾ cup heavy cream and 12 ounces semisweet chocolate and place over very low heat. Stir constantly until smooth. Remove from heat and stir in ¾ cup confectioners’ sugar until dissolved. Allow to stand until firm.

Easy Devil's Food Cake with Mocha Buttercream

Easy Devil's Food Cake with Mocha Buttercream - October 11 & 12, 2009

A good chocolate cake is hard to make. Mixing and baking chocolate cakes is easy enough but having them turn out well is another matter. I've tried dozens and dozens, if not hundreds, of chocolate cake recipes and I'm not satisfied with most of them. Cakes dry out too easily if left in the oven for just one minute longer than necessary and they come out gummy if you take them out too soon. Even if you master the texture and come up with a tender, moist crumb, sometimes they're lacking in flavor or they're too chocolatey (yes, there is such a thing as too chocolatey).

Of course, that doesn't stop me from trying to find good chocolate cake recipes. This one is from the Family Baker by Susan G. Purdy. It was easy to make but would it pass the taste test? I baked the cake layers last night but since it was late and they wouldn't be cool enough to frost by the time I went to sleep, I covered them tightly with plastic wrap and let them sit for a day. I made the frosting tonight after work and assembled the cake tonight. The taste test? Hmm, unfortunately, to me, it was just okay. It was moist enough but I couldn't decide whether I liked the chocolate flavor or not. This was made with cocoa and I used my favorite brand - Pernigotti from Williams Sonoma which has a nice, deep chocolate flavor. I don't know whether it was just my natural prejudice of "day-old" cake not being fresh enough or whether I, for once, was not in a chocolate mood.

On the plus side, the frosting turned out pretty well and I'm not usually a frosting person. I'm especially not fond of buttercream as too often it's slick and "too creamy" meaning I don't like the slick, almost greasy texture. But this frosting had less slickness than traditional buttercreams and the mocha was a nice contrast to the chocolate and added good flavor. I don't drink coffee but I love coffee-flavored stuff, especially paired with chocolate. When I was a kid in the Philippines, my favorite ice cream was mocha made by Magnolia, a local company. When we came to the States, mocha ice cream was hard to find when I was younger. In my college days, I discovered premium ice cream ran to mocha but nothing was still as good as the mocha ice cream I had in the Philippines.

Lastly, I didn't do a very good job with the layers - take a closer look at the picture. The bottom layer is thinner than the top layer meaning I didn't divide the batter evenly enough between the 2 cake pans. Also, they're not lined up very well as the bottom layer juts out more than the top. In culinary school, we learned to hide the deficiencies in cake layers by filling in with frosting when needed but that all gets exposed as soon as you slice the cake.

Easy Devil's Food Cake with Mocha Buttercream

Cake
2 ¼ cups sifted all-purpose flour
1 ¼ teaspoons baking soda
¼ teaspoon salt
½ cup sifted regular, unsweetened cocoa
½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 ½ cups buttermilk

Mocha Buttercream
½ cup (1 stick) unsalted butter, at room temperature
4 to 6 cups sifted confectioners’ sugar, as needed
1/3 cup sifted regular unsweetened cocoa
½ cup double-strength regular or espresso coffee or 1 tablespoon instant espresso powder dissolved in ½ cup boiled water
2 teaspoons vanilla extract

1. Position racks to divide the oven into thirds and preheat it to 350˚F. Coat the pans with shortening, then sift on a layer of cocoa; tap out excess.
2. In a medium bowl, whisk together the flour, baking soda, salt and cocoa.
3. In the large bowl of an electric mixer, beat together the butter and sugar until well blended, then beat in the vanilla and eggs. Add all the dry ingredients and the buttermilk and, with the mixer on lowest speed, beat a full 60 seconds. Scrape down the bowl and beater. Beat on high speed about 3 minutes, until the batter is smooth, light and fluffy. Scrape down the bowl and beater again.
4. Divide the batter between the prepared pans and bake for 30 to 35 minutes, until the top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool the layers in their pans on a wire rack for about 10 minutes, then run a knife between the cake sides and the pans, top each layer with a plate or wax paper-covered wire rack and invert. Lift off pans. Cool the layers completely on wire racks.
5. To prepare the buttercream: In the large bowl of an electric mixer, beat the butter until very sort and creamy. Slowly beat in about 2 cups of the sifted sugar, then scrape down the bowl and beater. Add 2 more cups of the sugar, cocoa, coffee and vanilla, beating until completely smooth and very creamy. Add the remaining sugar as needed to bring to spreading consistency.
6. To assemble the cake: Place a dab of buttercream in the center of the foil-covered cardboard disk or on a serving plate. Center one layer on the desk. Spread the layer with about 1 cup of the buttercream, top with the second layer, and then align the cake sides. Spread icing over the cake sides, then the top.

Black and White Chocolate Pudding Cake

Black & White Chocolate Pudding Cake - October 11, 2009

When I first read a recipe for pudding cake, I was intrigued. How could you pour water on top of cake batter and have everything come out okay? It just seemed - well, weird. So I never really made pudding cakes before but always wanted to try one. Today, because I had a fresh carton of milk to use up before it expired next week, it seemed like a good time to try it.

This recipe is from The Family Baker by Susan G. Purdy and touts itself as "one of the easiest cakes to make". Since I had just taken two layers of a devil's food cake out of the oven and popped in a "hot milk cake" to take its place (more about those in a future post), easy sounded good to me. And it was. Mix up the cake batter, spread it in the pan, sprinkle a layer of cocoa and sugar on top, and pour a cup of boiling water over it before sliding into the oven. And whaddaya know, when it comes out, it's both cake and liquid fudge mixed in with much of the fudgy liquid pooled at the bottom. Whoever discovered this was a genius.

Unlike lava cake which is baked in small ramekins at a high temperature and taken out while the center is still liquid, pudding cake is a random combination of cake and fudge sauce in every spoonful. Like lava cake, it's meant to be served warm with ice cream. The nice thing is pudding cake can be made in a single pan so no messing around with individual-sized ramekins. On the other hand, this recipe isn't as rich as the other lava cakes I've tried in the past. Still, it's got a homey touch to it in both taste and appearance. I'd consider it a poor man's lava cake (nothing wrong with either).

Black and White Chocolate Pudding Cake

1 cup unsifted all-purpose flour
1 1/3 cups granulated sugar, divided (2/3 cup and 2/3 cup)
½ cup sifted, unsweetened cocoa, preferably Dutch-processed, divided (¼ cup and ¼ cup)
2 teaspoons baking powder
Pinch of ground cinnamon
¼ teaspoon salt
½ cup milk
¼ cup canola or other mild vegetable oil
1 teaspoon vanilla extract
½ cup white chocolate, very coarsely chopped, or white chocolate chips (largest size available) or semisweet chocolate chips
1 cup boiling water

1. Position a rack in the center of the oven and preheat it to 350˚F. Butter an 8” square baking pan and set it aside.
2. In a mixing bowl, combine the flour, 2/3 cup of sugar, ¼ cup of cocoa, baking powder, cinnamon and salt. Stir to blend, then mix in the milk, oil, vanilla and white chocolate. The batter will feel quite stiff. Spread it in the baking pan.
3. In a small bowl, stir together the remaining ¼ cup cocoa with the remaining 2/3 cup sugar. Spread this evenly over the batter in the pan and pour the boiling water on top. Do not stir.
4. Bake the cake 25 to 30 minutes, or until the top looks crisp and crackled and a cake tester inserted in a cakey area comes out clean. Cool the cake a few minutes, then serve warm, spooned directly from the pan. Top with vanilla ice cream or unsweetened heavy cream.