Hot Fudge Sauce (to beat all other hot fudge sauces)

We have favorite brands of products.  I am rather devoted to those which I love and often I would rather by none at all rather than a different brand.  Thus, I found myself without the promised chocolate sauce for Madeleine's birthday angel food cake.

I knew I had made Dorie Greenspan's chocolate sauce before and loved it, but this is the summer of Ruth.  I turned to my summer cookbook and found a hot fudge recipe.

After one child guest told us it must be made out of all fake things because it had corn syrup in it (someone asked how I made it), I took a deep breath and went to my happy place.  I didn't have to wait long for her (and everyone else) to get over the "fake stuff" and talk about how wonderful the sauce was.

If you make this, use the best chocolate you can.  We used our Chicago chocolate (from Blommer's--a chocolate factory who filled our Architectural boat tour with a wonderful aroma) and this sauce was amazing.  I may be hording it a bit in the fridge and hoping everyone else forgets about it so there is more to myself.  I don't think that's really possible though.

Makes about 2 cups

Hot Fudge Sauce
adapted slightly from Ruth Reichl's My Kitchen Year

2/3 c heavy cream
1/3 c brown sugar
pinch of salt
1/4 cocoa powder (Dutch processed is preferable)
1/2 c light corn syrup
6 oz bittersweet chocolate (coarsely chopped or in chip form)
2 T butter
1 t instant espresso powder
1 t vanilla

Combine heavy cream, brown sugar, salt, and cocoa powder in a saucepan over medium heat.  When the mixture has reached a smooth consistency, stir in the corn syrup.  Continue to stir frequently over medium heat and add the bittersweet chocolate.  Stir constantly and bring the sauce to a near (or slow) boil.  Once the sauce is thick and rippling, stir in the butter and instant espresso powder.  Once the butter has melted and is incorporated, stir in the vanilla.  Keep warm until ready to pour on ice cream (if it's soonish) or allow to cool and store in the refrigerator until you need it.  Microwave cooled sauce briefly to heat up and soften.  Pour over ice cream or angel food cake (and berries!).

Chocolate Cake Fixings

I've been making my mom's chocolate cake recipe for years.  I don't believe the recipe is here, but I know exactly where it is, so I never have a hard time finding it to making it.

However, as time as gone by, I've played with the icing and filling.  Since I don't make cakes on a regular basis (and even less now that I am teaching), I wanted to put my filling/frosting options in the same place.  This will prevent me leafing carefully through my binder of recipes that I've gleamed from online, cooking magazines, and who knows where else.

Dark Chocolate Mousse Filling (for between chocolate cake layers)
(for a three layer cake)
from Food and Wine magazine

1 t unflavored gelatin
1 T water
1 c chilled heavy cream
1/4 c coffee or coffee liqueur
4 large egg yolks
1/4 c sugar
8 oz bittersweet chocolate, melted and cooled

In a small bowl, sprinkle the gelatin over the water and let stand until softened.  Meanwhile, in a medium bowl (this is not the bowl you will end up using for the filling), use a handheld mixer to whip the cream until soft peaks form.  Refrigerate until chilled or until you ready for it. (at least 10 minutes)

In a small microwave safe bowl, heat the coffee liqueur until hot.  Stir in the softened gelatin until it is dissolved.

In a second medium bowl (this bowl will contain the finished mousse), beat the egg yolks with the sugar and salt until a ribbon forms (it should be pale and thickened), about 5 minutes.  While beating the yolks, gradually add the gelatin mixture.  Scrape the sides and bottom of the bowl.  Beat in the melted, cooled chocolate.  Using a rubber spatula, fold in the whipped cream in 2 additions.  Cover with plastic wrap and refrigerate until firm, at least 4 hours.

Peanut Butter Frosting
(enough for 1 1/2 doz cupcakes or the filling of a three layer cake)
from Ina Garten

1 c confectioners sugar
1 c creamy peanut butter
5 T butter, at room temperature
3/4 t vanilla
1/4 t salt
1/3 c heavy cream

Put the confectioners sugar, peanut butter, butter, vanilla, and salt in a mixing bowl and beat on medium-low speed using an electric mixture until creamy.  Scrape down the sides of the bowl as necessary.  Add the cream and beat on high speed until the mixture is light and smooth

Chocolate Dipped Espresso Shortbread

Back in the day, I used to have a favorite restaurant I frequented quite a bit.  This particular restaurant also had a fabulous in house bakery and espresso bar.  I don't want to admit how often I stopped in after dropping a child or two off at preschool, chatted with the barrista (who knew me!!), and would get a pastry.  Usually, I would get their cinnamon buns or bear claws (almond rolls…warm almond paste).  I knew how to time it just right, so the bear claws would be fresh out of the oven and still warm.

I would also stop in the mid morning or mid afternoon for some gelato or a cookie.  One of my favorite cookies was the chocolate dipped espresso shortbread.  This restaurant still sells this cookie, but it is not open in the mornings for coffee any more, they've discontinued my favorite pastries and taken some of my favorite meal/sandwich items off the menu.  Needless to say, I don't go there much at all any more.  It's now reserved as the stop after a kid gets a shot at the doctor (for the gelato….).

However, that doesn't stop my love of the chocolate dipped espresso shortbread.  A few years ago, I found a similar recipe in Dorie Greenspan's Baking:  From my Home to Yours.  I tried it, wrote copious notes in the margins, and put it my list of favorite cookies.  Since that first time, the recipe has only gotten better as I have changed a few things and I finally have a recipe that rivals the Chocolate Dipped Espresso Shortbread.

Chocolate Dipped Espresso Shortbread
inspired by Mandola's Restaurant and adapted from a Dorie Greenspan recipe

1 T instant espresso powder
1 T boiling water
1 c (16 T or 2 sticks) unsalted butter, at room temperature
2/3 c confectioners sugar
1/2 t vanilla
2 c flour
4 oz bittersweet (60% cocao) chocolate, finely chopped

4 - 6 oz chocolate chips for coating (this is just a guess…)

Dissolve the espresso powder in the boiling water.  Set aside and allow to cool.

Using a mixer (I prefer a hand mixer over a stand mixer for this.  It helps prevent me from over mixing my dough--which is the bain of shortbread), beat the butter and sugar together until the mixture is very smooth.  (Don't go for light and fluffy like most cookies.  You don't want extra air in the batter.)  Beat in the vanilla and espresso, then add the flour, mixing only until the flour is incorporated into the dough (again, don't over mix so you keep the typical sandy texture of shortbread).  Fold in the chopped chocolate by hand.

Divide the soft dough in half and roll into two long longs, about 1 1/2 - 2" in diameter.  Roll in plastic wrap and put in a zip bag.  Refrigerate for at least 2 hours (or up to 2 days.  You can also freeze the doth for a longer period of time before baking).

Remove dough from refrigerator and cut into slices 1/2 - 1/2" thick.  Place on two baking sheets and bake at 325 degrees for 18 - 20 minutes.  For best results, rotate pans from top to bottom and front to back halfway through baking time.  Let cool on a rack.

To dip cookies:  Melt chocolate.  I prefer to just do this in a microwave-safe bowl.  Heat chocolate on half power for 1 1/2 minutes.  Stir and heat in 30 second increments, stirring in between until chocolate is melted (at half power as well).  Dip the cooled cookies in the chocolate and place on a piece of parchment paper.  Refrigerate until the chocolate sets.  Bring to room temperature to eat.

Vanilla and Intensely Rich Chocolate Frozen Custard

I have learned this summer that frozen custard and ice cream are not the same thing.  I prefer frozen custard.  Ice cream tends to leave that funny, fat coating on my spoon and then on my tongue.  Frozen custard leaves none of that but doesn't sacrifice richness.

This chocolate frozen custard is intensely rich.  I am a chocolate lover and I only could manage one scoop.  I'm not complaining.  It's not often ice cream or custard has such a wonderful chocolate flavor.

The base for the chocolate is a vanilla recipe.  The vanilla recipe received mixed reviews in my family.  M thought it was great, Curtis not so much.

Vanilla Frozen Custard
adapted a hair from Bon Appetit magazine

1 1/2 c heavy (whipping) cream
1 c milk (I use skim without any problems)
1/2 c sugar, divided
pinch of salt
1 t vanilla
5 large egg yolks

In a medium saucepan, combine cream, milk, 1/4 c sugar, pinch of salt, and vanilla.  Bring the mixture just to a boil, stirring frequently.  Remove from heat.  In a heat proof bowl or glass measuring cup (my preference), beat the 5 egg yolks and the remaining 1/4 c sugar, until pale yellow and thickened (it should form "the ribbon").  Gradually whisk in 1/2 c or so of the hot milk.  This is tempering the eggs so they don't scramble when they are come in contact with the hot milk.  Slowly whisk the hot egg/milk mixture into the saucepan of milk and cream.  Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon.  (In other words, if the custard is on the back of the spoon, you can draw your finger through the custard and it doesn't run down over the finger line immediately.)  Be careful not to overcook so the eggs don't scramble or clump.

If your custard is smooth, pour into another bowl.  Place bowl in a bowl of ice water and stir occasionally until custard is cool.  Process according to your ice cream maker directions.  Try not to eat all of the custard before you freeze it, which is always an issue for me.

The plain vanilla frozen custard makes about 3 1/2 c.


Chocolate Frozen Custard
adapted from the Ben and Jerry's Ice Cream Book

one recipe of vanilla frozen custard, hot off the stove
1/2 c sugar
4 oz unsweetened chocolate, chopped

Place unsweetened chocolate and 1/2 c sugar in a bowl.  Pour the hot vanilla custard over the chocolate and sugar.  Let sit for a couple of minutes or so and then stir to melt and incorporate chocolate.  Place bowl of chocolate custard over another bowl of ice water and stir occasionally until custard is cool.  Process according to your ice cream maker directions.

The chocolate frozen custard makes about 1 quart.

Chocolate Semifreddo

Lest you think we just ate fish sauce this summer, let me reassure you we didn't by sharing this recipe.  Chocolate semifreddo.  Before making this recipe, I didn't know what a semifreddo was.  I was drawn to it because it was frozen and had the word chocolate in the title.

Semifreddo is basically a frozen mousse.  It is an Italian dish and if you are comfortable with whipping cream/beating eggs and folding things into the light airy beaten eggs/cream, it is easy to make.

We all enjoyed this.  The original recipe also included a instructions for making a chile-chocolate sauce.  I omitted that and just used a good chocolate sauce in it's place.  The cinnamon whipped cream is fabulous though, and leftovers are great in coffee!

This serves 8 - 12 depending on how thick you make the slices.

Chocolate Semifreddo
adapted from Bon Appetit

2 large egg whites
1/4 c sugar
4 oz semi or bittersweet chocolate (don't exceed 61% cacao)
2 T butter, at room temperature
1 c chilled heavy cream

1 c chilled heavy cream
1 T sugar
1/4 t ground cinnamon
1 t vanilla

good chocolate sauce (probably a step above Hershey's) (optional)

Line a 9x4 1/2x3 loaf pan with plastic wrap, leaving a 2" overhang.  Set aside.  Whisk the egg whites and 1/4 c sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm (but not hot), about 5 minutes (this helps reduce the risk of salmonella).  Remove from heat.  Using an electric mixer fitted with a whisk, beat on medium-high speed until cool, tripled in volume, and stiff peaks form.  (Check this periodically by putting spoon into the egg whites and seeing if they will stay standing in peaks).

Stir chocolate and butter together in another heatproof bowl over the same saucepan of simmering water until melted and smooth.  Remove from heat and let cool, slightly.

Beat 1 c cream in another medium bowl until medium-stiff peaks form (the peaks should just gently fall over onto themselves).  Using a rubber spatula, gently fold the egg whites into the chocolate.  Fold in the whipped cream.  Be careful not to over-fold.  Stop folding as soon as the mixture is smooth and of uniform color.  Scrape the mixture into the prepared loaf pan.  Smooth top and cover tightly with the remaining overhang of plastic wrap.  Cover tightly and freeze until firm, 3 - 4 hours.

To make the whipped cream, combine the 1 c cream, 1 T sugar, and ground cinnamon in a bowl.  Using an electric mixer fitted with the whisk again, beat until soft peaks form.  Stir in vanilla and beat a little longer (don't over beat you will end up with cinnamon-vanilla butter).

To serve, uncover semifreddo and invert.  Slice, using a knife dipped in hot water and wiped dry.  Garnish with whipped cream and chocolate sauce.

Salted Choco Peanut Butter Cookies

Do I really need to comment on this recipe?  Doesn't this title say it all?

I think so.

One ingredient note.  If you can buy salt in bulk, buy just a tad of fancy salt, like maldon or fleur del sal.  It's not expensive and it's divine.  You can use the leftovers to make salted chile brownies.

Enough said.  Here's the recipe.

This makes 3 - 4 dozen depending on how big you make them.

Salted Choco Peanut Butter Cookies
adapted from FoodBlogga on food52.com

1 1/4 c flour
1/2 c cocoa powder
1/2 t baking soda
1 t baking powder
1/2 t salt
1/2 c butter, at room temperature
1 c sugar
2 large eggs
2 t vanilla
3/4 c peanut butter (not natural, friends)
1 c chocolate chip
coarse sea salt

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.  In a large bowl, cream together butter and sugar until light and fluffy.  Add the eggs and vanilla, beating well.  Add the peanut butter and beat until just combined.  Add the dry ingredients and beat until just combined.  Stir in the chocolate chips.

At this point, I usually refrigerate the cookies, mostly because I've run out of time.  You can cook them right away  (one of these times I am going to try that).  I can't attest to the consistency differences between refrigerated or not, there are probably minimal.

Drop the cookies by teaspoonful* (like you use to eat, not measure) onto a greased baking sheet.  If you refrigerated them, flatten them slightly with your hands.  Sprinkle the top of each with a few coarse sea salt crystals.  Bake the cookies in a preheated 350 degrees oven for 12 -14 minutes until the edges are firm.  They'll firm up even more as they cool.  Enjoy.

*If you desire bigger cookies use a heaping tablespoonful instead.

Brownies with Chile and Sea Salt

I am full of excuses for the month of July---the number one excuse being that I broke my arm and have been in a splint the past two and half weeks, which it makes it rather difficult to type. This morning, I have removed the splint just to add this recipe.

These brownies are addictive. They are the ultimate "adult beverage" (which my cousins and I jokingly call desserts because for the longest time, we only had dessert after the kids went to bed---similarly to how some people consume adult beverages.) It's easy to eat a quarter pan at a time, thanks to the salt sprinkled on top. The chile isn't enough to make the brownies spicy (M would eat them which would mean they are not spicy whatsoever). It's just enough to leave a little hint of tickle in the back of your throat after you ate the brownies (a tickle in a good sense as opposed to a choking tickle or a full out spicy throat burn).

Enough said. There are no pictures. The brownies don't last long enough. Plus, it's hard to get a good picture of a brownie. :)

Brownies with Chile and Sea Salt

adapted ever so slightly, maybe, from In the Kitchen with Good Appetite by Melissa Clark

18 T butter (also equal to 1 c plus 2 T butter or 2 sticks plus 2 T butter)

3 oz unsweetened chocolate, chopped

1 1/2 c flour

1/2 t salt

1/8 - 1/4 t cayenne (I think I used closer to 1/4. Don't substitute chile powder)

1/2 c plus 1 T cocoa powder

2 1/2 c sugar

3 large eggs

1 T vanilla

fancy sea salt flakes like Fleur de Sel or Maldon, for sprinkling

Melt together the butter and unsweetened chocolate in a double boiler, stirring until smooth. In a separate small to medium bowl, combine the flour, kosher salt, and cayenne. Transfer the chocolate and butter mixture to a larger bowl. Stir in the cocoa powder and sugar (it will be rather thick). Add the eggs and vanilla, stirring until smooth. Fold in the dry ingredients (flour, etc) and continue to fold until batter is lump-free. Scrape the batter into a 9 x 13" baking pan that has been lined with parchment paper (alternately, you could just butter the bottom really well, but it may stick). Smooth the top with a rubber spatula. Sprinkle all over with the sea salt flakes. Bake for 25 - 30 minutes in a preheated 350 degrees oven or until the edges just begin to pull away from the sides of the pan and the top is set and shiny (if you like your brownies undercooked, just bake a minute or two less). Allow to cool until they won't burn your mouth any more and enjoy.

By the way---these, like most good brownies, are fabulous served warm with a scoop of ice cream melting over top. :)

Hot Fudge Pudding Cake

When I was young, every once in a while my mom would have her "Ladies" over. While this bothered my brother, sister, and I slightly because we had to stay out of sight and quiet, for the most part it was ok because my mom almost always made this for dessert for them. It was some what of a magical dessert to me---cake on the top with hot fudge pudding on the bottom. A piece was inverted on a plate and topped with vanilla ice cream. The vanilla ice cream always melted a bit in the hot fudge and it was wonderfully gooey mess of ice cream, hot fudge, and cake--perfect for a little girl.

Once I started making this for myself, it was no less magical or special, although for some different reasons. My favorite discovery was my mom used no bowls to make this. Every thing was measured and then mixed in the 9 x 9" pan it was baked in. I still love how during baking the cake floats to top and the vanilla ice cream makes a gooey mess with the hot fudge and cake.

This is always a hit when I make it. I love it because it's easy and good!

Hot Fudge Pudding Cake

from my Mom :)

1 c flour

3/4 c sugar

2 T cocoa

2 t baking powder

1/2 c milk

2 T oil

1 t vanilla

1 c brown sugar

1/4 c cocoa

1 3/4 c hot tap water

Mix flour, sugar, 2 T cocoa and baking powder in an ungreased 9 x9" pan. Mix in milk, oil, and vanilla with a fork until smooth. Spread evenly in pan. Sprinkle with brown sugar and 1/4 c cocoa. Pour hot water over batter. Bake 40 minutes in a preheated 350 degrees oven. Let stand 20 - 30 minutes. To serve, invert on dessert plates and top with vanilla ice cream.

Marbled Pound Cake

Everyone needs a few go to cake recipes. This is one of my mine. It's easy to make to give with a dinner for a new baby or for company you invited over at the minute. It stores well and makes a good breakfast the next morning (always a plus!). It doesn't require a lot of sifting or separating or cake flour or other cake techniques. It's easy. It's good. It's a keeper.

Marbled Pound Cake

from Baking: From My Home to Yours by Dorie Greenspan

2 c flour

1 t baking powder

1/4 t salt

1/2 c unsalted butter, at room temperature

1 c sugar

4 large eggs

1 t vanilla

4 oz bittersweet chocolate, melted and cooled

Whisk together flour, baking powder, and salt. In a stand mixer, beat the butter and sugar on high speed until pale and fluffy, about 5 minutes. Scrape down sides of bowl, reduce speed to medium, and add eggs, one at a time, beating 1 minutes after each egg. Scrape down the sides of the bowl frequently. Mix in the vanilla. Reduce speed to low and add flour mixture, mixing only until it is incorporated. Don't overmix.

Put half of the batter in a separate bowl. Gently stir in melted chocolate. Alternate large spoonfuls of the light and dark batters in a greased 9 x 5" loaf pan. Very gently, run a knife through the mixture to marble it. Be careful not to stir vigorously, which would just turn the whole thing into a chocolate pound cake (unless that's what you're after!). Bake in a preheated 325 degrees oven for 70 - 75 minutes, or until a thin knife inserted in the center comes out clean. After the first 45 minutes, check the cake to be sure it isn't getting too browned. If it is, cover loosely with a foil tent.

Remove from oven and let cool in pan for 30 minutes. Then, transfer to a rack (out of the pan) and allow to finish cooling.

Chocolate Babka--Update 2024-Don't make this one. Make the sourdough one on Pinterest.

Drat. I gifted the outcome of this recipe before I had a chance to photograph it. Curtis was slightly dismayed by the destination of this bread. He had to help finish them (as in, brush with egg glaze, slash the top, and bake) and thought one surely should have been left at home for him. Sadly enough for him, they went as Christmas gifts--one to M's teacher and one to the family we carpool with. As I was wrapping them this morning, I got a little forlorn myself and have now added them to my Christmas morning breakfast menu.

Despite the name and the delicious outcome, if you are comfortable baking bread, you will not find this recipe very difficult. It takes a chunk of time to make, but the hands on time is very short---lots and lots of rising with a little bit of work thrown in here and there.

If you would like to see the recipe step by step with fabulous pictures click here to be taken to the King Arthur Flour Baking Blog (and in case you haven't found it yet, King Arthur Flour website is wonderful!! resource). The recipe has been adapted just slightly to include generic ingredients instead of those products that King Arthur hawks. You don't need to use the espresso powder if you don't have it. However, it makes the chocolate flavor slightly stronger. I have a jar I keep in my freezer and pull out periodically for recipes. Click here for suggestions for substitutions, if you want them.

There's is still time---make this recipe, gift one loaf and enjoy the other.

2024 update--the kiddos made this themselves and things were off....2 T instant yeast is TOO MUCH.  use 2 t instead, but it may take longer to rise.  Water and flour ratio was also off (but maybe they couldn't count??).  I would suggest instead finding the original on the King Arthur Baking Website and use the weights given for precision.

Chocolate Babka
adapted slightly from King Arthur Flour baking blog: Baking Banter

Dough
2 lg eggs
6 1/4 c all purpose flour
1/3 c dry milk powder
2 t instant yeast (2 T active dry??)
1/2 t cinnamon
1/2 c sugar
2 1/2 t salt
10 T butter, at room temperature
1 T vanilla
1 - 1 1/4 c water (depending on humidity and season of where you live. I use 1 1/4 c in the winter)

Filling
1/2 c sugar
1/2 t cinnamon
1/3 c cocoa
1/2 t espresso powder (also called instant espresso)
1/4 c melted butter
1 c chocolate chips
1 c chopped pecans (walnuts are fine too--I'm just a pecan type of girl)

Combine eggs, flour, dry milk, yeast, cinnamon, sugar, salt, butter, vanilla and water in a large bowl using an electric mixer fitted with a paddle (basic attachment) until just moistened. Cover with a towel and let the dough rest for 20 minutes, this will make the dough easier to knead. Put the dough hook on the mixer and knead for about 7 minutes (if you prefer, you can do all this by hand), until dough is smooth and soft. The dough will still be very sticky. Transfer to large bowl, cover with plastic wrap and let rise until doubled, 1 - 1 1/2 hours.

Turn the dough onto a lightly greased work surface (some surfaces are fine without grease--I didn't need to anything to my counters and it was fine). Divide the dough into two equal pieces, cover with a towel and let rest. While dough rests, combine the sugar, cinnamon, cocoa, and espresso powder in small bowl. Stir in the melted butter. The mixture will look very oily and rather stiff. Shape each half of the dough into 9 x 18" rectangle (the 18" is approximate, it doesn't need to be exact). Smear each piece of dough with half of the cocoa/butter mixture, coming within an inch of the edge. Sprinkle each half with 1/2 c pecans and 1/2 c chocolate chips. Starting at the short end, roll up the dough gently into a log. Seal the bottom seams and tuck the ends under. Place each log in a greased 9 x 5" loaf pan. Tent with plastic wrap and let rise until they've crowned an inch over the rim of the pan, 2 - 2 1/2 hours.

Just before baking, brush each loaf with an egg glaze (1 egg, beaten). If there are large air bubbles, pop them gently a toothpick. Taking a sharp knife, cut one long vertical slash through the middle of each loaf, cutting through at least 3 layers. This will let the loaf expand straight up instead of blowing out at the sides. Leave the beautiful domed bread just as it is--no cutting necessary.  (It comes out perfectly and presentable uncut).  Bake in an oven preheated to 300 for 35 minutes. After 35 minutes, tent the loaves lightly with foil and bake and additional 15 - 25 minutes (mine only took an extra 15 minutes). To check for doneness, use a meat thermometer to take the internal temp--it should be around 190 degrees. Remove the loaves from the oven, and let cool in pans for 10 minutes. Remove from pans and allow to cool completely.

Nutella Mini-Cupcakes

After my disastrous kohlrabi meal, I needed fast redemption. After the kids were in bed, we queued up How to Train a Dragon and I made Nutella Mini-Cupcakes for Curtis and I.

All was better in the world. These couldn't be easier and are great for an after-the-kids-are-in-bed-and-I-desperately-need-chocolate snack. If you are short on time, skip the hazelnuts on top.

This makes 12 itsy bitsy cupcakes which will serve 2 - 4, depending on how much self-restraint you have.

Nutella Mini-Cupcakes
from Fine Cooking Cookies Special Holiday Edition

1/2 c Nutella spread
1 large egg
5 T flour
1/4 c hazelnuts, roasted and chopped (optional)

In a medium bowl, whisk the Nutella and egg until smooth. Add the flour and stir until blended. Spoon batter into a 12-cup mini muffin pan lined with paper liners. Sprinkle with roasted, chopped hazelnuts if desired. Bake in a preheated 350 degrees oven for 11 - 12 minutes or until a pick comes out with wet, gooey crumbs (be careful not to overbake). Wait until they are cool enough to handle and enjoy!

Brownie Buttons

It's been awhile (a week or two maybe) since I've posted a dessert recipe. I just discovered these in the past week and have made them twice already. These are, in fact, the perfect brownie recipe. What makes these better than the other perfect brownie recipes? you may find yourself asking. Well, let me tell you.

These are very easy to make (especially if you leave out the orange zest). You can make the whole thing in the time it takes to preheat the oven. You only need one pot (in which to melt the butter, brown sugar, and chocolate). Plus, they only take 15 - 18 minutes to bake.

These brownies pair oranges and chocolate. Mmmm....

These make a small batch. Come to think of it, that may be problem. There is no picture because of the small batch problem. They were eaten before I had a chance to photograph them. Very rarely, do I want to make a 9 x 9" pan of brownies or worse, a 9 x 13" pan of brownies. These are bite sized and make only 12 little cupcake size of brownies. Perfect for an evening snack.

I am craving chocolate just thinking about Brownie Buttons.

Brownie Buttons
adapted from Baking from My Home to Yours by Dorie Greenspan

Grated zest of 1/2 orange (optional)
1 t sugar (optional)
1/4 c plus 2 T all purpose flour
pinch of salt
1/4 c butter, cut into 4 pieces
1/3 c (2 1/2 oz) bittersweet chocolate, coarsely chopped
1/3 c packed brown sugar
1/2 t vanilla extract
1 large egg

In a small bowl, using your fingers, mix together the orange zest and sugar. Set aside. Meanwhile, over very low heat, melt butter, chocolate and brown sugar, watching frequently to be sure nothing overheats or burns. Remove from heat and stir in vanilla, egg and orange zest. When the mixture is well blended, stir in the flour and salt, stirring only until it is incorporated.

Spoon the batter into 12 lightly buttered mini- muffin cups (one pan's worth). Bake in preheated 350 degrees oven for 15 - 18 minutes, or until the tops of the brownies spring back when touched. Cool for 3 minutes and then remove from pans and cool on racks as long as you can wait (which is not at all. Warm brownies...).

Cherry Brownie Torte

Lest you think I've only been baking cookies lately, I'll share my current favorite winter dessert to share. I tend to only make this when I know I'll have other people to share this with. It is so rich and it looks too pretty just to keep to myself. This is the cake that can get me through long evenings of taking care of kids and cleaning up all by myself. In fact, I think I will need to take a brief blogging break to have a piece. It is too good not to sit and appreciate it---to just eat it while doing something distracts me.

This is somewhat time consuming to make. It has two separate cooling/chilling periods. I make the brownie one day and the topping the next, being sure to give it at least 4 hours to chill before serving.

Cherry Brownie Torte
slightly adapted from Baking: From My Home to Yours by Dorie Greenspan

3/4 c all-purpose flour
1/4 c cocoa powder
1 t coarsely ground black pepper
1/4 t salt
1 c dried tart cherries
1/4 c water
3 T cherry preserves
12 T butter, cut into chunks
11 oz bittersweet or semisweet chocolate, coarsely chopped
1 1/2 c sugar
4 eggs, at room temperature
1/4 t vanilla

3 oz cream cheese, at room temperature
1/3 c sugar
1 t vanilla
1 1/2 c (12 oz) mascarpone cheese
3/4 c heavy cream

Whisk together the flour, cocoa, pepper, and salt. Bring the cherries and water to a boil in a small saucepan over medium heat. Stir in the preserves and boil until the mixture thickens, about 3 minutes. Set aside to cool. Put butter and 7 oz of chocolate into a small metal bowl. Put over a pot of boiling water. Cover and turn off heat. Stir occasionally, until chocolate and butter are melted (turn heat on slightly if chocolate isn't melting). Stir in 1/2 c sugar and remove from heat. Meanwhile, with a mixer, beat the eggs, 1 c sugar, and vanilla until pale and thick, about 4 minutes. Using a spatula or wooden spoon, gently mix in the melted chocolate. Fold in dry ingredients, followed by cherries and remaining 4 oz of chopped chocolate. Pour batter into a 9" springform pan, whose bottom has been butter and lined with parchment paper. Smooth the top with a rubber spatula.

Put springform pan on a baking sheet and bake in a preheated 350 degrees oven for 55 minutes or until the top is dry and the cake is starting to pull away from the sides of the pan. (Don't expect the middle to be dry--if poked with a tester, moist batter should be attached). Transfer the pan to a cooling rack and cool for 15 minutes. Loosen the cake from the pan by running a blunt knife between cake and pan. Remove sides of the pan. Cool completely on base. When completely cool, invert remove base of pan and parchment paper. Wash and dry the pan and return the cake to it. Refasten the sides.

At this point, I cover the pan with foil and refrigerate for a day until I am ready to do the icing. You can do this all in one day, I just can't ever quite time it right to achieve that. It may be because I bake during nap times in the afternoons.

To make the mouse icing, beat the cream cheese, 1/3 c sugar, vanilla and a pinch of salt on medium-high speed until it is very smooth. Reduce the mixer speed to low and add the mascarpone cheese and mix until it is smooth. Add the cream and beat only until the mousse is smooth and blended. Spoon the mousse over the cake and smooth out with a rubber spatula or a wooden spoon. Refrigerate cake at least 4 hours to set the mousse.

To serve, remove sides of springform pan. Dust with some extra cocoa if you would like just before serving. It is best if it sits at room temperature for 20 minutes before serving.

Split Level Puddings

As those of you who have been following the blog for a while know, I love homemade chocolate pudding. The only thing I don't love is all the standing at the stove stirring. This past week I decided to try a vanilla pudding recipe (don't be too shocked, the vanilla pudding sits on top of chocolate ganache) that you don't stand over the stove and stir (nor do you use a microwave or a box). I now love vanilla pudding as well and see no reason not to make pudding a lot more often.

Needless to say, these were a hit with my family. Curtis liked to heat his up for 15 - 20 seconds in the microwave before eating it. I liked to allow mine to warm just to room temperature. However you like them, they are good! The chocolate ganache (which is chocolate melted in hot cream) is wonderful on the bottom--a little surprise (unless you use glass ramekins like I did and can see it lurking on the bottom). I used semisweet chocolate instead of bittersweet. I also have both pulsed the vanilla and butter in the food processor and stirred it in on the stove (and not putting back into the food processor). I almost liked just stirring it on the stove better, but you can experiment and see what way you like best (because you will want to experiment with this recipe just so you can make it more than once!). Like all pudding, you can also use skim, it just won't be quite as rich.

Split Level Pudding
slightly adapted from Baking: From My Home to Yours by Dorie Greenspan

2 oz (1/3 c) bittersweet or semisweet chocolate, finely chopped
1/2 c heavy cream

2 1/4 c whole milk
6 T sugar
3 T cornstarch
1/4 t salt
3 large egg yolks
2 T unsalted butter, cut into pieces,
1 T vanilla

Put the chocolate in a glass measuring cup. Heat the heavy cream to boiling and pour over the chocolate. Allow to stand for almost a minute and then gently stir to melt chocolate. Divide chocolate into 6 ramekins or pudding cups (each cup should hold 1/2 - 3/4 c). Set aside

Bring 2 cups of milk and 3 T sugar to a boil in a heavy saucepan. Meanwhile, pulse the cornstarch and salt in the food processor. Remove from bowl (pouring onto a small piece of parchment paper works well). Put egg yolks and 3 T sugar in bowl and blend for 1 minute. Add the remaining cup of milk and pulse to mix. Scrape down the sides of the bowl, add the cornstarch and salt, and pulse a few times to blend. With the machine running, very slowly pour in the hot milk (doing it slowly will prevent the eggs from scrambling for the sudden heat). Pulse a few seconds and pour back into a saucepan. Bring the mixture to close to a boil (large quarter size bubbles should barely break the surface---kinda like the stinky swamp place in the Princess Bride), stirring constantly. Once it begins to boil and thicken, cook for one more minute, lowering heat if necessary to prevent a fast boil from occurring (and scorching the pudding). Remove from heat. Either 1) stir in butter and vanilla or 2) scrape pudding back into the food processor and pulse a couple of times. Add the butter and vanilla and pulse until everything is blended.

Pour the pudding into the cups. Allow to cool (however cool you like your pudding. I personally love warm pudding). If saving for later, press a piece of plastic wrap against the surface of the pudding to prevent a skin from forming. To serve cold, refrigerate at least 4 hours.

Cappucino Brownies

Mmmm...brownies and coffee all in one. I love these brownies. Curtis does too, M doesn't because they are too chocolately, but I am just fine with that. I found this recipe in Bon Appetit and then saw it on a food blog. I decided I needed to make these.

I made a couple of changes to the recipe. Next time I make these, I'll leave off the white chocolate ganache. It adds a little of over the top sweetness and in general, I just think white chocolate is a waste. Per Curtis' suggestion (and a good one it was), I added some dried tart (sour) cherries.

They were wonderful. Brownies can be divided into two categories, fudgy and cakey. I am in the fudgy camp and these are dense and fudgy--a little gooey in the middle. I can't wait to make these again! I think I'll rename these Mocha Cherry Brownies and skip the ganache.

Cappuccino Brownies
adapted from Bon Appetit

1/2 c butter, diced
3 oz unsweetened chocolate (or you can substitute 9 T unsweetened cocoa plus 3 T vegetable oil)
1 1/2 c sugar
3 large eggs
1 T instant espresso powder (or 1 T instant coffee)
1 1/2 t vanilla extract
1/4 t salt
3/4 c flour
1/4 - 1/2 c dried tart (sour) cherries (optional)

Stir together butter and chocolate in heavy saucepan over low heat until chocolate is melted (do this even if you are using the cocoa and oil). Remove from heat. Pour into a medium bowl and whisk in the sugar. Add the eggs, one at a time. Whisk in espresso powder, vanilla, and salt. Stir in flour until just blended. Stir in tart cherries. Pour batter into 9 x 9" pan lined with aluminum foil sprayed with nonstick spray (the foil makes the brownies easy to remove from a pan). Bake brownies in a preheated 325 degrees oven until puffed and dry looking. A tester inserted into the center should come out with moist batter (not wet, but some batter will slightly cling) attached, about 35 minutes. Cool completely in pan on rack. Pull brownies out of pan onto foil and invert onto parchment paper to cut.

These brownies are very rich. Cut into small squares (about 20 - 24 squares).

Chocolate Bread Pudding with Caramel Pecan Sauce

For years, I was sure I didn't like bread pudding. Then, I tasted some from a local restaurant and promptly fell in love. Oh my goodness. Ever since that fateful evening in June I've been wanting to try my hand at bread pudding and have been on a look-out for a good recipe. Sunday evening, I took the plunge and attempted making my own.

I must say, I was pleased with the results. The original recipe calls for bourbon, but since alcohol infuriates me these days (mostly as a result of not being able to partake myself) I decided I didn't want to buy a bottle of bourbon for 2 T (and consequently watch Curtis drink some every evening). I left it out and the sauce was still divine. At first I thought it was too sweet, but now, I don't think so at all. I am still learning how to caramelize sugar on the stove top. The directions called for the sugar/water mixture to be a dark amber, however, I wasn't very clear on exactly what a dark amber looked like. I think I could have cooked it a little longer.

I will make this again and again and again. I need to have more people to feed it to though. I am scared we won't be able to eat all the leftovers before it goes bad (although I am definitely trying! I have discovered it is GREAT!!! comfort food). For leftovers, I put a little on a plate topped with some hard caramel and then I just microwave it all for 30 seconds. Perfect.