Gooey Cookies and Cream Double Chocolate Cake Bars

Gooey Cookies and Cream Double Chocolate Cake Bars - made March 1, 2014 from Picky Palate

I was making up care packages and needed a bar cookie to go with the Texas Sheet Cake I made earlier. I saw this on pinterest and had half a package of Oreos to use up so it seemed like a good one to try. You'll notice it has cake mix as an ingredient and you know my prejudice against those. One of the care packages I was sending was to my friend Kendra who, in the past, has unwittingly tormented me by making things from box mixes. It isn't so much that she uses the mixes (I try to tell myself that's none of my business, it's a free country, I don't have to be there to witness it, etc) but that she thinks the box mix product is just fine or "will do" in place of scratch when she wants something as convenient as "ripping open the box". I get it. Sort of. So I decided to try out this recipe and send it along with made-from-scratch baked goods to see if she (or I) will really think the box mix stuff is just as good.

Whenever I use a box mix, I always run it through my sifter first, not only to get rid of the lumps but to keep out the very hard lumpy lumps left after I finish sifting it all (pictured above). I kid you not - this is what's in every mix; particles so hard that they don't break up and can't be sifted through a strainer. They're not chocolate chips either but are rather like little pebbles. Ugh, I draw the line at including them in my baked goods.

Texture-wise, these didn't turn out very gooey but that was my fault. In a rare move, I think I baked these longer than I should have. The sweetened condensed milk was still "raw looking" so I baked it longer but in hindsight, I shouldn't have. The bar cookies weren't necessarily dry but just normal. But you don't want normal for "gooey" cake bars; you want - well - gooey. Did I subconsciously sabotage these bars because of my cake-mix prejudices? Maybe. So mine didn't turn out as good-looking as the ones from Picky Palate. Taste-wise these were okay but I think they would've been better had I not baked them for as long as I did. I liked the crunch from the Oreos but the rest of the bar cookie was just standard.

1 devil's food cake mix
8 tablespoons unsalted butter, softened
1 large egg
14 Oreo cookies, broken into bite-size pieces
14-ounce can sweetened condensed milk
1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees F. Line a 9 x 13" baking pan with foil and lightly spray with nonstick cooking spray.
2. Place cake mix, butter and egg into a large bowl, mixing to combine. Press into prepared baking pan, making an even layer. Top with broken pieces of Oreo cookies.
3. Pour sweetened condensed milk evenly over cookie pieces and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven and let cool. Lift out of pan using foil ends and cut into squares.

Texas Sheet Cake (another one)

Texas Sheet Cake - made March 2, 2014 from Chocolate, Chocolate, and More

My obsession with Texas Fudge Cake or Texas Sheet Cake continues. Nowadays I find myself searching out a new recipe for it whenever I need a good quantity of something to give away. I used to do that with new brownie recipes but the brownies are getting nudged aside by Texas Sheet Cake. It's probably a phase but I don't see it ending anytime soon.

Even I am surprised at my recent devotion to it though as I didn't think brownies could be toppled off my baking must-have list. But Texas Sheet Cake is just as easy to make as brownies and that whole pouring frosting over it while the cake is warm is luring me in like a siren's song. If sirens were male. While I normally make Texas Sheet Cake in a 9 x 13" pan instead of a sheet pan because I like a thicker cake, this time I did hold back some of the batter and instead baked two thin layers in 6" round cake pans. Not sure why except to experiment with my new 6" cake pans that came in a set of 5. I have grandiose visions that I'm going to make a 5-layer cake someday. But this time around, I only did two layers, just enough to use up the extra frosting I inevitably end up with whenever I bake a sheet cake in a 9 x 13 pan and there's less surface area for the frosting.

It probably goes without saying that this was fantastic. I liked it better than the last version I made and it was more consistent with earlier versions I've made that hooked me on Texas Sheet Cake in the first place. It was cakey and fluffy yet moist, aided by the frosting melting into the top layer. Just the right amount of chocolate tempered with the sweetness of a thin layer of frosting. So much goodness, so much exercise I need to do to offset it. But worth it.

1 cup butter
1 cup water
1/3 cup cocoa powder
2 cups all-purpose flour
dash of salt
1 teaspoon baking soda
2 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Icing
1/2 cup butter
1/3 cup cocoa powder
1/3 cup milk
4 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Grease a 15 x 10 x 1" jelly roll pan or a 9 x 13" pan for a thicker cake; set aside.
2. Sift together flour, baking soda and salt.
3. In a medium saucepan, combine butter, water and cocoa. Heat until butter is melted. Remove from heat, add in sugar, eggs, sour cream and vanilla, blending well.
4. Carefully whisk in flour a little at a time, making sure there are no lumps or flour pockets. Pour batter into pan, spreading evenly. Bake for 20 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Remove from oven and frost immediately. Let cool completely before serving.
5. While cake is baking, make the icing: combine butter, cocoa and milk in medium saucepan. Bring to a boil. Remove from heat and add in vanilla and powdered sugar. Mix well; strain if powdered sugar lumps remain. Spread over hot cake.

A Day in San Francisco - from Chinatown to Pac Heights to Fisherman's Wharf

San Francisco, March 3, 2014

A street in SF Chinatown

One of my nieces, Lauren, has been studying abroad in Spain for a good part of her junior year. She returned to the US last month and recently came to visit her sister, me and my parents before she heads back to school. She stayed with my other niece in Berkeley during most of her visit but I took a day off from work and met her in San Francisco last week for some aunt-niece bonding time.

We had a whole day ahead of us so I asked Lauren what she wanted to do in the city. Her first response was "I want bao! And dim sum!" Yup, she's my niece all right. It's all about the food for both of us. In case you're not familiar with what a bao is, it's a filled Chinese bread roll like pork buns or cocktail buns. Dim sum I've waxed poetical about enough times that hopefully that's not a new term on my blog. And when you're in San Francisco, there's no better place to get dim sum and baos than in Chinatown.

I searched for "cocktail buns in San Francisco" and yelp obligingly spit out Garden Bakery. It's got a 4-star rating from 75 reviews but what really sold me on it was one review mentioning it was well patronized by elderly Chinese people. You can't ask for a better affirmation than that because they would know a good place to go for cocktail buns and pork buns, right? It's like the old adage that a sign of a good Chinese restaurant was if Chinese people ate there. This was no different.

1 baked pork bun, 2 cocktail buns

Lauren holding the baked pork bun

We met at the Powell St BART station and made the walk to Chinatown. Or I should say climb. When you google map places in San Francisco, everything looks deceptively close and walkable since SF is rather small in land mass compared to other major cities. What's a mile or two? Nothing if it happened to be flat terrain but in San Francisco, you can count on a good number of hills. Getting to Chinatown from downtown was an uphill trek and by the time Lauren and I got to Garden Bakery, we felt we'd earned those baos. The bakery is rather small and, sure enough, populated mostly by elderly Chinese folks. Score. The baked goods are in a glass display case but you have to know what to ask for as I know from past experience that just because you don't see it doesn't mean they don't have it. Sure enough, both the baked pork buns and the cocktail buns weren't in the glass display but behind the counter on baker's racks. I got a pork bun and two cocktail buns for later - all three for $1.80. Super cheap as out in the 'burbs, even at a cheap Asian bakery like Sheng Kee, I'd pay almost that much just for one. Gotta love Chinatown. My Chinese friends said I got the non-Chinese price as they would have likely been charged $1.20 for the 3. Whatevs, it was still cheap to me, lol.

Then we hit the second item on Lauren's must-eat list and found a sit down restaurant for dim sum - restaurant review to follow in a separate post.  As usual, after indulging ourselves with good food, we had to get on the move to burn off lunch. Also as usual, what motivates me to walk is if our next destination was another food place. In this case, it was Sift, a cupcake bakery I'd first heard about on Cupcake Wars. Review to follow in a separate post as well.

After Sift (and dim sum and egg custards and pork buns), we really needed a good long walk. But we were rapidly tiring of the hills, literally, metaphorically and figuratively so we decided not to do the hilly backtrack to Market Street but instead headed for the wharf since most of that seemed to be flat walking ground. We walked from Pacific Heights and Cow Hollow to the Presidio (some hills were sadly unavoidable), Fisherman's Wharf and Pier 39, pausing by Ghirardelli Square, home of San Francisco chocolate (no, we didn't eat any). A brief pause to refresh ourselves with drinks then, walking along the pier, onward to the Ferry Building to poke around the little shops and past Embarcadero. On the walk along the wharf, we discovered Tcho Chocolate housed in a building on the pier. Separate post on Tcho to follow in the future.

Ferry Building

The day was overcast and muggy, unseasonably warm for San Francisco but we were lucky that it didn't start raining until we made our way from the Embarcadero to Westfield City Center at the Powell St BART station. All in all, we walked over 10 miles that day, including the uphills and downhills that forcibly reminded me of almost every single muscle in my legs. My fitbit even congratulated me for walking over 34,000 steps that day. Fortunately, both Lauren and I run for exercise so it never occurred to us we couldn't do it so we did. It also helped that I didn't realize just how far we had walked until I mapped our ambulatory wanderings the next day. Powered by dim sum and cupcakes, we can go anywhere.....

Lemon French Toast

Lemon French Toast - made March 1, 2014 from Created by Diane

Last up for Lemon Week is the lemon twist on traditional French toast. I'm not quite sure what I expected other than it would be like regular French toast with a little lemon flavor. Which is what I got. I might've gotten the same effect just squeezing lemon over French toast.

I think part of it was because I topped it with maple syrup rather than a lemon topping so lemon wasn't really a star, more like a supporting character. If you want to go all out on lemon, I would suggest making a lemon glaze (confectioners' sugar, lemon zest and lemon juice) or serving this with lemon curd, hold the butter and maple syrup. Also, make sure you fry this long enough so it isn't soggy or undercooked (ahem, guilty), especially if you cut your bread into thick slices. Mine browned too quickly on one side and I didn't let it cook long enough on the other side so it was soggier than it should've been.

Thus ends the wrap up of Lemon Week but I still have a big bowl of lemons to use so I will probably be sneaking in lemon recipes here and there in the coming weeks.

4 slices Texas toast (I used 4 thick slices of challah)
1 cup milk
2 eggs
¼ cup fresh lemon juice and zest from 1 of the lemons
1 teaspoon vanilla
½ teaspoon lemon extract, optional
2 tablespoons butter
2-3 tablespoons powdered sugar

1. Mix, milk, lemon juice, vanilla and lemon emulsion along with eggs until well blended.
2. Dip each piece of bread into the batter and turn over so both sides absorb the mixture and it has time to soak in.
3. Heat skillet to medium, place 1 tablespoon butter in pan and place bread into pan and cook on each side until lightly crisp, then cover it for another minute or to until center of toast is cooked through.
4. Spread butter on top of each slice and dust with powdered sugar.

Lemon Chicken Pasta with Basil

Lemon Chicken Pasta with Basil - made February 23, 2014 from Lil' Luna

This was similar to my Lemon Pasta with Ham recipe except it has added richness (meaning fat) with the whipping cream, half and half and parmesan cheese. If it makes you feel any better, it also has some greenery in the form of basil which my lighter version hadn't. With the added ingredients, it wasn't as lemony as the other recipe but it was more rich so if you like creamy sauces, this is a good twist on an alfredo sauce albeit with a (slightly) lighter emphasis on the cream and more on the lemon. I ended up not needing to use the reserved pasta water but I also didn't use a whole pound of pasta.

4 grilled chicken breast sliced (I used boneless, skinless chicken thighs)
1 pound angel hair pasta
1/2 stick butter
3 whole lemons, zested
3/4 cups whipping cream
1/4 cup Half & Half
1/2 cup grated Parmesan cheese
 salt and pepper to taste
1/2 cup fresh basil leaves, chopped

1.  Cook pasta as directed on box. Reserve one cup water, set pasta aside. 
2. In same pot, melt butter over medium heat. Squeeze in juice of 3 lemons and whisk together. Add lemon zest.
3. Pour half & half and cream together and whisk until hot. Dump in cheese and whisk until melted. Add salt pepper to taste
4. Check consistency and add hot pasta water until you reach your desired thickness. Stir in half of your basil.
5. Pour pasta and sauce into a large bowl. Add chicken, sprinkle remaining basil on top. Serve warm.

Lemon Muffins

Lemon Muffins - made February 23, 2014 from Sugar Pies Food

Lemon Week marches on. This was like a cross between a muffin and a cupcake. It wasn't as heavy-dense as a muffin but not entirely cakey light like a cupcake. Or maybe that's just how I make muffins. The batter seemed a bit stretchy when I was scooping it out so I was afraid I had overmixed it (heavy hands) but the texture of the baked muffin wasn't tough. So I don't know if my muffins were just having an identity crisis or what.

The key thing when filling the cupcake cavities is to ensure the same amount of batter is used since you don't want too small of a muffin baking too much alongside a giant muffin in the next cavity not baking enough. I tried the ice cream scoop method of doling out the batter since that technically almost forces you to scoop the same amount of batter into each muffin cavity. Ha, not so. I used my largest ice cream scoop but even that didn't seem like it put in enough batter into each cavity so I ended up doing partial scoops to top them up. Which meant I eyeballed the amount of filling in each cavity anyway.

Taste-wise, it wasn't super lemony but I think that was also because the tartness of the lemon was muted by the butter-sugar topping. I did add some lemon zest to the granulated sugar topping and I liked having that added lemon flavor. I opted not to add yellow food coloring as I prefer the yellow color to come from the egg yolks and the lemons rather than anything artificial. Note I don't have similar scruples when it comes to red velvet but there ya go, I'm an enigma. Or just inconsistent.

1/2 cup sugar
6 tablespoons unsalted butter, softened
1 1/4 cups sour cream
2 large eggs
zest of 1 large lemon, finely grated
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup fresh lemon juice (about 2 lemons)
1 1/4 teaspoon lemon extract
2-4 drops yellow food coloring, optional (I didn't use any)
1/4 cup sugar, for topping
1 tablespoon butter, melted, for topping

1. Preheat oven to 375 degrees. Line muffin tin with liners or lightly grease.
2. Sift together flour, baking powder, baking soda and salt. Mix together lemon juice and lemon extract in measuring cup.
3. In bowl of stand mixer fitted with the paddle attachment, cream together butter, sugar and sour cream until smooth. Add eggs, one at a time, beating after each addition until incorporated. Add lemon zest and yellow food coloring, if using, and mix.
4. Alternate flour and lemon juice mixtures in thirds, beginning and ending with flour. Mix just until combined.
5. Spoon batter into muffin tins, filling each about 3/4 full. Bake for 20-25 minutes until tops are lightly browned and a toothpick inserted in the center of the muffins comes out clean.
6. Allow to cool in muffin tin on a wire rack for 5 minutes. Remove from tin and allow to cool until just warm.
7. Melt 1 tablespoon of butter and brush on top of each muffin. Place 1/4 cup granulated sugar in a small bowl and roll each muffin top in sugar.

Lemon Buttermilk Sheet Cake

Lemon Buttermilk Sheet Cake - made February 23, 2014 from Frankly Entertaining

The name of the game when trying to use up lemons in a recipe is to find the ones that call for more than a couple of tablespoons. A minimum 1/4 cup is preferable although in reality, that only uses 2-3 lemons from the dozens I've plucked from my mom's and my lemon trees. But still, every lemon recipe helps eat into my stockpile.

Buttermilk pairs well with lemon and luckily, I had some fresh buttermilk from a previous recipe that I wanted to use up. I like making sheet cakes because they're easy to throw together, cut and serve. This was a good cake but I didn't bake it long enough. If you don't bake a lemon baked good the right amount of time, the flavor is more bitter than it should be. The middle of this also had a wet texture whereas the corners and edges had the right cakey texture. The properly baked parts were good; the middle portions made my picky taste buds rebel.

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
3 tablespoons grated zest and 1/4 cup juice from 3 lemons
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature

Glaze
3 cups confectioners’ sugar
3 tablespoons lemon juice
2 tablespoons buttermilk

1. For the cake: Adjust oven rack to middle position and preheat oven to 325 degrees. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. Combine flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon juice and vanilla in a liquid measuring cup.
3. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.
4. Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
5. For the glaze: whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. Serve.