Double Dark Chocolate Cookies
Chocolate lovers will adore these cookies. They are easy to make and are sure to scratch that chocolate itch.
INGREDIENTS
2 Cups Dark Chocolate Chips (Divided)
2 Tablespoons Water
8 Tablespoons Unsalted Butter (Softened)
3/4 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Large Eggs (Room Temperature)
1 Teaspoon Vanilla Extract
1 1/4 Cup Unbleached Flour
1/2 Teaspoon Baking Soda
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a small-size bowl Add 1 cup chocolate chips and 2 tablespoons water. Heat in the microwave for 1 to 2 minutes. Stir well after 30 second intervals until smooth. Set aside. In a large-size bowl cream butter and sugar until light and fluffy. Beat in eggs and vanilla until smooth. Add melted chocolate and mix until combined. Mix in flour, baking soda, and kosher salt until just incorporated. Stir in the remaining chocolate chips. Drop rounded teaspoonfuls onto baking sheets. Place in oven and bake for 10 minutes. Remember that each oven heats differently. Remove from oven when done and let sit on baking sheet for 5 minutes before removing to cooling racks. Cool completely on cooling racks. Store in an airtight container. Makes about 3 dozen cookies.
© Victoria Hart Glavin
Chocolate Layer Cake
It’s the ultimate old-fashioned, everything-you-could-wish-for Valentine’s Day cake!
INGREDIENTS
Cake:
2 Cups Unbleached Flour
2/3 Cup Unsweetened Cocoa Powder (Not Dutch-Process)
1 1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Softened Unsalted Butter
1 Cup Packed Dark Brown Sugar
3/4 Cup Sugar
4 Large Eggs (Room Temperature)
1 1/2 Teaspoon Vanilla Extract
1 1/2 Cups Buttermilk
Frosting:
2/3 Cup Whole Milk
3 Large Egg Yolks
1 Tablespoon Plus 1 Teaspoon Unbleached Flour
1 1/2 Cups Powdered Sugar (Divided)
1 Teaspoon Vanilla Extract
1/4 Teaspoon Kosher Salt
1 1/2 Cups Unsalted Butter (Cut Into Tablespoon Pieces & Softened)
8 Ounces Melted & Cooled Milk Chocolate
2 Ounces Melted & Cooled Unsweetened Chocolate
To Make The Cake: Preheat your oven to 350 degrees. Butter two 9×2 inch round cake pans and line the bottom of each with a round of parchment paper. Butter the paper and dust pans with flour. Knock out any excess. In a small-size bowl sift together flour, cocoa, baking soda, and kosher salt. In a large-size bowl beat together butter, brown sugar and white sugar, using an electric mixer at medium-high speed for 4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla extract. Beat until just combined. Turn speed to low and add flour mixture and buttermilk alternately in 3 batches. Begin and end with flour and mix just until combined. Divide batter between cake pans and spread evenly. Place in oven and bake for 25 to 35 minutes. Remember that each oven heats differently so make sure to check at 25 minutes. Insert a toothpick in the center of each cake layer. If it comes out clean then pull the cake out of the oven. Remove from oven and cool cake layers in pans on racks for 10 minutes. Run a thin knife around edge of each layer. Invert onto racks. Peel off paper and cool layers completely.
To Make The Frosting: In a 1 1/2 quart saucepan heat milk over a medium heat until hot. In a medium-size bowl whisk together yolks, flour, 1/3 cup powdered sugar, and kosher salt. Remove milk from heat and add to egg yolk mixture while whisking. Transfer mixture to the saucepan and bring to a boil over a medium heat. Whisk. Reduce heat to a simmer and whisk for 2 minutes. Mixture should be very thick. Transfer to a large-size bowl. Cover mixture with a buttered round of parchment paper and let cool for 50 minutes. Now add vanilla extract and remaining powdered sugar to the mixture. Beat with cleaned beaters at medium speed until combined well. Increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until well combined.
To Assemble: Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.
Makes 1 Chocolate Layer Cake. Serves 8
Victoria’s Note: Cake layers can be made (but not halved) 1 day ahead and kept, well-wrapped in plastic wrap, at room temperature. Frosting can be made 1 day ahead, covered and chilled. Bring to room temperature (do NOT use a microwave) and beat with a mixer before using.
Easy Zucchini Bread
I love zucchini so I usually have plenty on hand which I sauté in butter to go with whatever main dish that I’m making. For some reason I had lots of extra zucchini on hand and didn’t want it to go bad which is how I decided to make this delicious, easy zucchini bread. It marries well with my weekend morning coffee.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
1 Beaten Egg (Room Temperature)
1 Cup Sugar
1 Cup Unpeeled Grated Zucchini
1/4 Cup Olive Oil
Preheat oven to 350 degrees. Grease an 8x4x2 inch loaf pan or a square glass baking pan. In a medium-size bowl combine flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and kosher salt. Make a well in center of flour mixture. In a separate medium-size bowl combine egg, sugar, oil, and grated zucchini. Add zucchini mixture all at once to flour mixture and stir just until moist. Batter will be lumpy. Pour batter into prepared loaf pan. Place into oven and bake for 50 minutes to 1 hour. Remember that all ovens heat differently. Remove from oven and cool in pan for 10 minutes. Remove from loaf pan and cool completely on a wire rack. Makes 1 loaf.
Root Beer Coconut Chocolate Brownies
I love brownies and am always thinking of new ways to expand the brownie universe. If you’re a fan of German Chocolate Cake or Mounds Bars then you will love these brownies! I’ve only been able to find Root Beer Extract on Amazon.
INGREDIENTS
1/2 Cup Butter
1 Cup Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
3 Tablespoons Root Beer Extract
1/2 Cup Unbleached Flour
1/2 Cup Unsweetened Cocoa
1/4 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1 Cup Sweetened Coconut Flakes
Preheat your oven to 350 degrees. Line a 2.2 quart baking dish with parchment paper. In a 3 quart saucepan, melt butter over a medium heat. Remove from heat and stir in sugar, with wooden spoon, stir in eggs, one at a time, and vanilla and root beer extract, until well blended. In medium-size bowl, combine flour, cocoa, baking powder, kosher salt and coconut. Stir flour mixture into saucepan until blended. Spread batter evenly in pan. Bake 25 to 30 minutes or until toothpick inserted 2 inches from center comes out almost clean. Remove from oven and cool in pan on wire rack. When cool, cut brownies into squares. Makes about 16 brownies.
Chocolate Pumpkin Marble Bread
This delicious bread can be eaten for breakfast, a snack or a dessert. It’s easy and fun to make. Make sure to avoid over-swirling the batter or it will become ALL chocolate.
INGREDIENTS
1 3/4 Cups Sugar
3/4 Cup Olive Oil
2 Jumbo or Large Eggs
12 Ounces Pumpkin Puree
1/2 Teaspoon Kosher Salt
2 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
3 Tablespoons Cocoa Powder
2 Tablespoons Buttermilk or Sour Milk
Preheat your oven to 350 degrees and place your rack to the middle position. Line a loaf pan with parchment paper. Make sure to let parchment paper to hang over the loaf pan edges. In a large-size bowl beat olive oil, sugar, pumpkin, eggs, and kosher salt. Add flour, baking soda, cinnamon, nutmeg, and cloves to the wet mixture. Beat until completely combined. Pour 2 cups of the batter into the pan. Pour 1 cup of the batter into a measuring cup and set aside. Whisk milk and cocoa into the remaining batter. Spoon the cocoa batter into the pan. Using a knife, swirl that batter a few times. Spoon the reserved batter over the top and swirl just a few more times. Place into oven and bake for 50 to 60 minutes depending on the size of your loaf pan. Remember that each oven heats differently. Remove from oven and cool for 50 minutes. Remove from pan and transfer to a wire rack to cool completely. Makes 1 loaf.
Currant Cream Scones
Weekends are made for coffee and scones. Sometimes I just don’t feel like coming up with weekend breakfast ideas and am happy as a clam to reach for a nice homemade scone to go with my coffee. If you want to be super organized then I suggest keeping prebaked, frozen cones on hand for whatever occasion you might need them for (breakfast, snack time, dessert or tea party). Just put a few in a 35o degree oven and they should be ready to go in about 5 minutes. As an added bonus your kitchen will smell wonderful.
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Kosher Salt
1/3 Cup Plus 3 Tablespoons Sugar
1 1/2 Cups Dried Currants
1 Cup Heavy Cold Cream
3 Tablespoons Melted Unsalted Butter
Preheat your oven to 375 degrees. In a large-size bowl sift together flour, baking powder, kosher salt and 1/3 cup sugar. Stir in currants. Add heavy cream. Use electric mixer to blend, on low, until just combined. Place dough onto lightly floured surface and knead briefly. Roll dough out to one-inch thickness. Use a 1 to 1 1/2 inch biscuit cutter to cut out scones. Place scones 1 inch apart on parchment paper lined baking sheet. Reroll dough scraps and repeat process until all dough has been used. If you don’t have a biscuit cutter you can shape dough into a rectangle 1 inch thick and then cut into squares. Use a pastry brush-to-brush tops of scones with melted butter. Sprinkle with leftover sugar. Put baking sheet in center of oven and bake for 12 to 15 minutes. Remember that each oven heats differently so check at 12 minutes. Remove from oven and place scones on cooling racks. Transfer to serving platter and serve warm or at room temperature with butter and jam. Scones can be stored in an airtight container for up to 24 hours or in the freezer for up to 12 weeks. Makes about 20 scones.
Winter Cornbread
I just “slow cooked” a big pot of chili and made a batch of warm cornbread to go with it. I grew up eating homemade cornbread and like mine to be a bit more like cornbread “cake.” This cornbread recipe is very versatile and can be served with all sorts of main courses.
INGREDIENTS
3 Large Eggs
1/3 Cup Sugar
1 Cup Sour Cream
1 Cup Buttermilk or Sour Milk (Milk With Vinegar or Lemon Juice)
1/3 Cup Honey
3 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1 Tablespoon Kosher Salt
1 1/2 Cups Unbleached Flour
1 1/2 Cups Cornmeal
3/4 Cup Melted Butter Plus 1 Tablespoon
Preheat oven to 375 degrees. In a large-size bowl, whisk eggs and sugar together for 30 seconds. Stir in sour cream, buttermilk (or sour milk), and honey. Stir in baking powder, baking soda, kosher salt, flour and cornmeal. Do not over mix. The batter will look rather lumpy. Stir in the melted butter until combined. Pour batter into two greased 9 inch round baking pans. Place into oven and bake for about 30 minutes until golden. Remove from oven and let sit in pan for 10 minutes before removing. Turn out onto plates and serve warm. Serve with butter and honey. Serves 6
Gluten Free Raspberry Muffins
A gluten-free diet has been shown to relieve fatigue, “foggy mind,” and abdominal pain even in those without Celiac Disease. Most gluten-free mixes use rice flour or cornstarch, which often creates a “gummy” texture. The main ingredient in Bob’s Red Mill Gluten Free All Purpose Baking Flour is garbanzo flour. I think Bob’s Red Mill is the best gluten-free flower to use as it has the best flavor, texture and color.
INGREDIENTS
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1 1/2 Cups Plus 1 Tablespoon Gluten Free Flour
1 Large Egg
1 Cup Light Brown Sugar
1/2 Cup Melted Unsalted Butter
1/2 Cup Whole Milk
1 Teaspoon Finely Grated Peeled Ginger
1 1/2 Cups Fresh or Frozen (Thawed) Raspberries
Preheat oven to 350 degrees. Grease 2 standard 6 cup muffin pans. In a medium-size bowl combine baking powder, kosher salt, and 1 1/2 cups gluten-free flour. In a large-size bowl whisk together egg, brown sugar, butter, milk, and ginger. Gradually add the dry ingredients into the wet mixture. In a small-size bowl toss together raspberries with remaining 1 tablespoon flour. Gently fold raspberries into batter. Pour batter into muffin cups. Place into oven and bake for 25 to 30 minutes. Remove from oven and let cool for 5 minutes in pan before removing. Serve warm. Makes 1 dozen muffins.
Blueberry Scones
Biscuits and scones are great for entertaining. Split and fill with sandwich toppings for cocktail parties. Serve with whipped cream and jam for teatime gatherings.
INGREDIENTS
2 1/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Cup Cut Up Butter
2 Beaten Eggs (Room Temperature)
3/4 Cup Whipping Cream
1/2 Cup Dried Blueberries
Whipping Cream
Coarse Sugar
Preheat oven to 400 degrees. In a large-size bowl combine flour, 4 tablespoons sugar, baking powder, and kosher salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture and set aside. In a medium-size bowl combine eggs, 3/4 cup whipping cream and dried blueberries. Add egg mixture all at once to flour mixture. Using a pastry blender or fork, stir just until moist. Turn dough onto lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into a 6 inch circle. Cut each circle into 6 wedges. Place dough wedges 2 inches apart on an parchment paper lined baking sheet. Brush wedges with whipping cream and sprinkle with coarse sugar. Bake for 12 to 14 minutes or until golden. Remove from oven and let cool on baking sheet for 5 minutes. Serve warm with butter. Makes about 12 scones.
Red Velvet Whoopie Pies
I LOVE Red Velvet anything! Red Velvet screams christmas. Surprise your guests with these awesome little delights.
INGREDIENTS
1 Ounce Chopped Semisweet Chocolate
1/2 Ounce Chopped Milk Chocolate
12 Tablespoons Melted Butter
1/2 Cup Sour Cream
2 Jumbo Eggs (Room Temperature)
1 1/2 Teaspoons Cider Vinegar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Organic Red Food Coloring
2 1/4 Cups Unbleached Flour
1 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Vanilla Buttercream Frosting
3 Cups Powdered Sugar
1 Cup Butter
1 Teaspoon Vanilla Extract
1 to 2 Tablespoons Whipping Cream
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a medium-size glass bowl combine semisweet and milk chocolate. Microwave on low for 2 minutes or until melted. With a whisk or a fork whisk until nice and smooth. In large-size bowl beat togther melted butter, sour cream, eggs, vinegar, vanilla and food coloring. In a medium-size bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Sorry about having to use three bowls, but you have to do it this way. Add flour mixture to butter mixture 1/2 cup at a time. Beat on low speed after each addition before adding the next. Stir in the melted chocolate. With a cookie scoop, scoop up batter and place onto parchmemt paper lined baking sheets. Smooth them out a bit if they look a bit rough. Place in oven for 8 to 10 minutes until cookies spring back when lightly touched. Remember that each oven heats differently. Remove from oven and let cool on baking sheets for 5 minutes before transfering to wire racks to let cool completely.
Make the filling:
In a standing mixer fitted with the whisk attachment, mix together powdered sugar and butter. Beat on low speed until well blended and then increase speed to medium. Beat for another 3 minutes. Add vanilla and 1 tablespoon whipping cream. Beat for 1 minute more. Add more cream if needed for spreading consistency.
Assemble:
Sandwich a heaping tablespoon of filling between 2 cookies. Repeat with remaining cookies and filling. Refrigerate for at least 1 hour before serving. Makes about 18
