Friday, February 26, 2010
Wednesday, February 24, 2010
Monday, February 22, 2010
Thursday, February 18, 2010
Monday, February 15, 2010
1 3/4 c unbleached all-purpose flour (8 3/4 oz)
1/2 tsp baking soda
14 tbsp unsalted butter (1 3/4 sticks)
1/2 c granulated sugar (3 1/2 oz)
3/4 c packed dark brown sugar (5 1/4 oz)
1 tsp table salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/4 c Hershey Special Dark chocolate chips
3/4 c chopped pecan or toasted walnuts (totally optional - I skipped this!)
1. Adjust oven rack to the middle position and heat oven to 375. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set asidde.
2. Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat, using a heatproof spatula, transfer browned butter to a large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), given dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tbsp (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and allow cookies to cool completely before serving.
Friday, February 12, 2010
Chocolate Chip Marble Bundt Cake
Adapted from Buttercake Bakery and the Los Angeles Times
Use the butter wrappers to grease the pan before dusting it with flour. And as much as you'll want to devour this cake ASAP after baking, give it a couple hours to really cool and rest out of the pan before serving--the flavor and texture is well worth the wait. This cake stays extraordinarily moist for days on end kept in a cake dome at room temperature.
Serves 12 to 16
2 1/2 cups sugar, divided
1/2 cup unsweetened cocoa powder (I like Valrhona)
1/4 cup light corn syrup
2 1/2 teaspoons pure vanilla extract, divided
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup milk, at room temperature
1 cup semisweet chocolate chips (I like Ghiradelli)
In a small saucepan, whisk together 1/2 cup of the sugar, the cocoa powder and corn syrup with 1/2 cup hot water. Bring just to a simmer, stirring occasionally. Remove the pan from the heat and whisk in 1/2 teaspoon of vanilla. Set aside.
Position a rack in the lower third of the oven and preheat it to 350 degrees. Butter and lightly flour a 12-cup bundt pan.
In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the remaining sugar until light in color and fluffy, about two minutes. Beat in the eggs one at a time until thoroughly incorporated. Scrape down the bottom and sides of the bowl. Beat in the remaining vanilla.
Reduce the mixer speed to low, and beat in a third of the flour mixture just until the flour begins to disappear into the batter. Beat in half the milk. Beat in another third of the flour, then the rest of the milk, and finish with the remaining flour until the batter is smooth. Stop the mixer and gently fold in the chocolate chips.
Scoop out a third of the batter into a medium bowl, whisk in the chocolate syrup and set aside. Pour another third of the batter into the prepared bundt pan and smooth it with a spatula. Pour the chocolate batter into the pan evenly over the first layer. Finish by pouring the last third of the vanilla batter over the top. Lightly swirl the batters with a wooden skewer or knife to give a "marble" effect--a continuous figure-8 motion while going around the pan works well.
Bake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about 60-70 minutes. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar before serving if desired. Store any leftovers in a cake dome at room temperature for 4-5 days, maybe more.
Wednesday, February 10, 2010
4 pork chops - rib chops are best!
1. Slice up one onion. Start to sauté one onion in margarine. Get brown and make some brown stuff in pan. Saute over 7-8 Heat. Once browned, move to side of pan, place chops in pan. Start boiling potatoes. Sprinkle chops with salt and Accent. Turn over when browned nicely. Once turned, when they begin to gather juice, they are nearing a done point, to where you can relocate the chop on top of another to fit more in the pan (if necessary). The brown stuff in the fry pan is what makes the gravy taste good.
2. Once all chops are gathering juice, place on an oven-safe platter and place in warm oven (around 300 degrees). Fish the onions out of the fry pan and place on the chop platter in oven. Using the same method as turkey gravy, add 2 tbsp flour for every 2 tbsp fat left in the pan. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in 1 cup broth for every 2 tbsp flour you added to pan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Serve immediately.
Monday, February 8, 2010
Fudge Coca Cola Cake (like Cracker Barrel)
1 cup coca cola
1/2 cup butter
1 square semi sweet baking chocolate
3/4 cup miniature marshmallows
2 cups granulated sugar
1/2 cup shortening
1/2 cup vegetable oil
2 tsp. vanilla extract
3/4 cup buttermilk
2 1/3 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1. Place in a saucepan, the cola, butter, and chocolate baking square; bring to a boil.
2. Remove from heat and add marshmallows, stirring until all is blended and the marshmallows disappear. Set aside to cool enough or to room temperature.
3. In a mixing bowl blend the sugar, shortening, oil, and vanilla until fluffy.
4. Add buttermilk and eggs; beat until smooth.
5. Mix flour, cocoa, baking powder, baking soda, and salt. Add half of the flour mixture to the shortening and egg mixture and beat scraping bowl time to time.
6. Add cooled cola mixture and beat.
7. Add remainder of the flour mixture and beat until completely smooth, about 3-4 minutes. Batter will be thick. Place batter in a 9x13-inch oiled and floured baking pan.
8. Set pan on top shelf in a preheated 350: oven for 35-45 minutes. Check for doneness with a toothpick. Make sure to frost cake while still warm - but NOT hot! Wait about 20-30 minutes after the cake is taken out of the oven to frost.
1/2 cup butter, softened
1/2 cup cocoa
1/4 cup Coca Cola (plus 2-3 Tbsp if needed)
1/4 cup Hershey's chocolate syrup
1 tsp. vanilla
3 cups powdered sugar
1. After cake comes out of the oven, cream together butter and cocoa.
2. Add the cola, chocolate syrup, and vanilla; beat until smooth.
3. Add sugar a little at a time and beat constantly. Scrape the side of the bowl down from time to time to get all of the ingredients into the frosting. If the frosting seems a little dry, add a little more cola and beat well.
Friday, February 5, 2010
It's been cold lately, hasn't it? We had another cold front sweep through last weekend, and I am officially out of my favorite hot cocoa mix - Ghirardelli's Premium Double Chocolate Hot Cocoa mix. The only place I can ever find it is Bed Bath and Beyond during the holidays, and I totally forgot to buy some this year. I looked online, and it seems the only way to buy it is either really expensive or by the case, which is just intimidating. So, instead, I decided to make my own cocoa mix.