With Mother’s Day just a couple of days away, I’ve been thinking a lot about motherhood and what kind of mom I am to Clara. Truthfully, I think about this topic quite a bit. Apparently I’m better at thinking about it than writing about it, though, because I sat at the computer for over an hour trying to figure out how to put into words something that I feel so deeply and I totally failed. I wish I had something profound to tell you, some eloquent way to articulate the thoughts that float through my head on occasion, but even though I have a blog, I think it’s clear that recipe making, not writing, is my gift. So let me tell you this. Motherhood is many things to me and has made me feel more emotions simultaneously than I ever thought possible. It’s wonderful, exhilarating, terrifying, exhausting, laughter-inducing, tear-inducing, hilarious and a bundle of other feelings I’m surely forgetting. And my biggest hope through it all is that Clara goes to bed at night knowing she is completely and unabashedly loved.

We don’t have big plans for Mother’s Day here. Eric is making breakfast (waffles with Nutella and strawberries, yum) and we’ll hopefully do something outside together, all three of us. That’s just the way I like it, but I totally understand wanting a break for the day too. While this cupcake can’t take over mom’s duties for the day, it can offer her a taste of a tropical getaway. It’s a coconut cake brushed with pineapple syrup and then topped with a silky pineapple Swiss meringue buttercream. Topped with a cherry and a drink umbrella, this cupcake is about as close to the real thing as you can get without needing a straw. I made these cupcakes for a neighborhood block party and was told they were “the hit of the party,” so I promise you they’ll be making more appearances around here in the near future.

PS – Don’t forget you’ve got until Sunday to enter my giveaway from Anolon!

When I was planning Clara’s birthday party, I was absolutely certain that I wanted to make some type of pie cupcake. Since I already had chocolaty mini pies and Nutella pie pops, I wanted the cupcakes to incorporate fruit. Clara loves bananas, so including these on the menu was pretty much a no-brainer. Plus I totally miss being around cupcakes every single day (I worked at a great cupcake shop before Clara was born) and will use any reason to make them, and obviously a birthday party for our sweet girl is one of the best reasons there is!

These cupcakes are some of the best I’ve ever made. I mean, they are filled with pastry cream, so their awesomeness should come as no surprise. I probably shouldn’t tell you that I ate it by the spoonful (and with graham crackers) the day after Clara’s party. Put it in a moist, flavorful vanilla bean cupcake and top the whole thing with freshly made whipped cream, and you are talking about one swoon-worthy cupcake. I debated between this version and another that uses roasted bananas, and I’m so glad I went this route. Banana cream pie has simple flavors and uncooked bananas. I just don’t think these would have had the same vibe if I had used roasted bananas. The pie crust toppers are so cute and also add that special touch to finish off the pie theme and flavor. I may have dipped a few of them into the pastry cream too.

*The baking cups I used are from Cake with Love on Etsy. 

With the pie dough made in advance, these sweet little pops were a cinch to make. The Nutella bakes up almost brownie like, which makes these pops totally irresistible. Of course, you can substitute Nutella with your favorite filling. The possibilities are practically endless – peanut (or other nut) butter, strawberries or other berries, apples, cherries, peaches, pumpkin. You get the idea. And while I think the pop aspect of these makes them super fun, you can obviously leave out the stick and have Nutella hand pies.

This cake is for the serious chocolate lover. I’m usually all for lighter Easter desserts (like this lemon loaf cake), but this intensely chocolaty cake cannot be beat. The cake is an ultra rich chocolate cake filled and frosted with whipped chocolate ganache and then completely covered with more chocolate ganache. Oh, then the whole thing is topped with homemade chocolate truffle eggs. The cake may seem labor intensive, but you can break it up into steps over a couple days to make it more manageable. I promise you, the end result is well worth it. Seriously, people, you need to make this cake this weekend. You absolutely will not regret it.

Even though I’m sure some of you will have more chocolate than you know what to do with after Sunday, I thought I’d give you the chance to get even more. :) Theo Chocolate is one of my favorite companies. They’re all about organic, Fair Trade, non-GMO chocolate. Additionally, they’ve got a special line of Congolese chocolate that helps out the Eastern Congo Initiative. Basically, I love their chocolate and everything they stand for, and they’ve agreed to send a sampler pack to one of you lucky readers! Just head on over to the giveaway page to enter.

Someone was trying to sneak a bite!

These brownies are like a simple version of my favorite dessert ever, triple chocolate mousse cake. A rich brownie layer is topped with a light and fluffy Nutella espresso mousse, making for one seriously decadent dessert. To take it completely over the top, I covered the whole thing in homemade chocolate curls. Because it’s Valentine’s Day, and I’ll take any excuse to add more chocolate to an already chocolaty dessert. Case in point – this recipe originally called for an espresso mousse, but I couldn’t resist incorporating this Nutella mousse I made last Valentine’s Day. This indulgent dessert is sure to please whoever you’re making it for, but I won’t judge you if you decide to keep it all to yourself.

Have you ever met a celebrity? If so, did you totally flip out? When I was 17, I met Nick Carter (yes, from the Backstreet Boys). There was a line of girls waiting to meet him, and every single one of them was borderline hysterical. Some of them were even in tears. I was with my friend, who, by the time we made it to the front of the line, was basically trembling. When it was our turn, I stepped up, introduced myself and shook his hand. He seemed a little surprised but shook back. My friend, meanwhile, couldn’t even spell her name for him to sign her shirt. As we got ready to leave, he hugged each of us and whispered to me, “Thank you for introducing yourself to me like I’m just any other person. I’m not sure anyone has ever done that.” What he didn’t know was that, internally, I was just like all those other girls, but with my friend freaking out, I figured one of us needed to be able to talk to him.

I’ve met a few famous (to me, and likely to all of you) people since then, and I always try to reserve my squealing and excitement until after it’s over. It’s not so hard to do when it’s just one person. Imagine how I felt, though, when I saw the list of attendees for Big Summer Potluck last year. I was going to be surrounded by famous people! I told myself it would be fine. After all, they all had blogs before writing cookbooks. No big deal, right? While waiting on the bus the first morning, I was in a lobby full of people. Most of us were chatting and introducing ourselves to people we hadn’t met the night before and everything was going well. I was insanely nervous, probably more than I let on, but I was starting to feel more comfortable. Someone walked up and noticed that we all had our food (for the potluck) with us. She asked me if we were supposed to bring it, and I told her yes because the bus wouldn’t be coming back to the hotel until that night. She went to grab her dish, and I walked out to the bus. A couple minutes later, when it was time to take off, I heard someone say something like “We’re waiting on Deb. She had to go grab the food from her room.” It was at that moment that I realized I had been talking to Deb from Smitten Kitchen. I’m not going to lie, it’s probably a good thing I didn’t recognize her because, as nervous as I was, I’m quite certain I would’ve gone all fangirl and freaked her out. I texted Eric from the bus “OMG I talked to Deb from Smitten Kitchen and didn’t even know it.” So apparently I’m cool around boy band members but not around big-time bloggers/cookbook authors. Go figure. After tasting a couple recipes from her book, I’m not sure I could meet her now and refrain from hugging her right away and telling her how awesome she is.

I saw a picture of the title of this recipe before I even got the book, and I pretty much thought about them continuously after that. I finally got the chance to make them with my friend Amanda while she and her husband were visiting last week. These pretzels are made using a genius method that only requires the brioche to rise once. Brioche is my favorite bread (it’s so rich and buttery!), and of course adding chocolate to it makes it even better. These are in the breakfast section of the book, and I kind of love Deb for putting them there. That means it’s perfectly acceptable for me to make these on a lazy weekend morning and call it breakfast. I mean, if doughnuts are a breakfast food, why not pretzels? The process may seem complicated, but I assure you it’s far from it. I only wish I had pearl sugar to sprinkle on at the end. I’m ordering some so that I can use it next time I make these (which will be as soon as that sugar gets here).

My friend Josie is set to have her twins any day now, and our group of friends couldn’t let this occasion pass without a surprise for her. It was almost a year ago that these same friends surprised me with a baby shower, and I so wish we were all together again. Since we can’t be, we decided to throw a little virtual shower for Josie. Annie had the idea for us to incorporate foods that are perfect pairs to celebrate Josie’s two sweet boys, and I couldn’t resist doing something with chocolate and coffee (one of my favorite flavor combinations). I think Josie’s going to love the pairs that everyone chose. Annie used tequila and lime to make a Paloma cocktail, which is actually one of Eric’s favorite drinks. Elly put sausage and biscuits together into one perfect breakfast item, and Tara made the classic combination of shrimp and grits.

You don’t have to convince me that chocolate has an infinite number of perfect matches, but something wonderful happens when chocolate and coffee come together. And, seeing as how Josie will soon be a mom of four, I figured she’d need some extra coffee in her life. This cake is lusciously decadent and oh so delicious. This is basically the chocolate cake of my dreams – moist, fluffy and perfectly sweetened. The coffee buttercream is smooth and has a subtle coffee flavor. The recipe description says that even coffee-averse people will like this cake, and I totally agree. As if a chocolate cake with coffee buttercream wasn’t awesome enough, this one is covered with dark chocolate ganache, taking it completely over the top. I mean, seriously. How could anyone resist a cake with chocolate dripping down the sides?

A note about the buttercream: This recipe is unlike any recipe for frosting I’ve made (and this is coming from someone that worked at a cupcake shop). It’s a cooked frosting, but it’s not Swiss or Italian meringue. This frosting is made with, wait for it, flour. The flour is cooked, along with milk and cream, to create a gravy-like sauce (think béchamel). Apparently, this type of frosting was common during WWII since it uses significantly less butter and sugar. Pretty cool!

Josie, I’m so excited for you and can’t wait to meet your two new additions!

I knew I wanted a chocolate cheesecake base, but all the peppermint cheesecake recipes I found used white chocolate. I decided to take a chocolate cheesecake and adapt it to have the peppermint flavor I wanted. Since I’ve never made a chocolate cheesecake, I asked my blogging friends for a recipe recommendation. Annie texted me and told me that she had the perfect recipe for me to try. I made a few changes to it in order to achieve the chocolate peppermint cheesecake I had in mind. Obviously, the first change was to add a bit of peppermint extract. Since I wanted this to be a peppermint mocha cheesecake, I increased the amount of espresso powder so that the flavor would really come through. Lastly, I used peppermint filled Oreos to make the crust and omitted the sugar since I knew the cream filling was plenty sweet enough. Next time I make this, I’ll press the crumbs all the way up the sides of the springform instead of just halfway because I couldn’t get the crumbs at an even height, which made the outside of the cheesecake look pretty sloppy. It still tasted phenomenal, and I’m sure I was the only one that noticed the less than perfect crust. I considered making a bark-style topping for the cheesecake but ultimately decided against it for fear it would be a pain to cut through. Pieces of double layer peppermint bark pressed into the cheesecake after chilling ended up being a fantastic alternative. Cheesecakes are intimidating to a lot of people, but I promise you they are not that hard. This one doesn’t even require a water bath (and still came out crack free). If you’re looking for a show-stopping dessert for your Christmas celebration, this is it.

“We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.” (Who can name that movie?)

Today’s recipe is one that Buddy the Elf would go crazy over – maple gelato, made with a full cup of syrup. In this case, it was Virginia hickory syrup, which is made from roasting the bark of hickory trees. The particular variety I used was made with brandy and vanilla bean, and I scraped the seeds from the vanilla bean pod into the custard before freezing it. The result was a lightly speckled appearance and a hint of vanilla. This gelato is sweet, with the delicate flavor of the syrup running through it. So if you’ve ever thought “Man, this syrup is so good I could drink it,” this recipe is for you.

Since I can’t resist the combination of maple and bacon, I took this recipe a step further and topped the gelato with candied bacon before serving. Yes, I know bacon in dessert applications is a trend a lot of people aren’t fond of, but I happen to think it’s delicious. To make the candied bacon, I place the bacon on a baking sheet and sprinkle with brown sugar. Then I top it with parchment and another baking sheet and bake at 325º for 20-30 minutes. Baking it low and slow yields perfectly crisp bacon. The salty-sweetness of the candied bacon pairs perfectly with this sweet and creamy gelato.

This recipe is obviously one for chocolate lovers. It starts with a chocolate tart dough that comes together quickly in the food processor or by hand. After the tart shell is baked, it’s filled with a lusciously smooth chocolate and cream mixture (see, just like truffles). After some time in the fridge to set up, this tart is ready to eat. I changed things up a bit by using a different type of chocolate than I typically would in a recipe like this. Remember when I visited Monticello a few months ago? I watched a chocolate making demonstration and tasted a colonial-era chocolate recipe while I was there. (I wrote about some of the history of chocolate in colonial America in that post, so I won’t go into detail again here.) The flavor was so unique, different than the chocolate we’re used to today. I thought that the spices in that chocolate would fit well in a recipe like this, and I was right. Hints of the cinnamon and orange come through in this tart, giving it a little bit of winter warmth and making it perfect for this time of year.

Even though I can’t make a tart to send to each one of you, I do have a little surprise that you can use to make your own. The people at American Heritage Chocolate were generous enough to give me two chocolate packages to send to readers, so head on over to the giveaway page for your chance to win!

This recipe is about as simple as a dessert can be, and you can even make the tart dough ahead of time to cut down on day-of prep. You don’t even need a stand mixer for the filling, just a bowl and a whisk. The texture is similar to pumpkin pie, but the flavor is a step above. The spices add all the flavors you would expect from a fall dessert, and the bourbon adds a hint of something special. I’m not sure I’d be able to recognize it as bourbon if I hadn’t put it in there myself, but it definitely adds a distinguishing flavor. I was a bit hesitant to add the full half-teaspoon of cloves since I’m not a huge clove fan, but I followed the recipe and am so glad I did. The amount of spice in this tart is simply perfect and only helps to elevate the pumpkin flavor. If you really want to take this over the top, make whipped cream with a splash of bourbon and pipe it around the borders (just don’t make the mistake I did and pipe it while the tart is still warm). So, to recap, we’ve got bourbon and pumpkin, two things that are practically a necessity for family holiday gatherings (at least in my family). Replace your pumpkin pie with this tart for Thanksgiving, and I promise everyone will be thanking you.

I’ve been in a baking mood lately. There’s something about fall that makes me want to get in the kitchen and bake something, even if it’s not necessarily a fall dessert. Now that Clara is mobile, though, it’s not as easy to dedicate a solid hour or two in the kitchen unless she’s napping. While that eliminates more involved desserts, cookies are still quite manageable. Cookie dough is a breeze to whip up, and you can be eating a sweet treat in next to no time (even before nap time is over).

These cookies have everything that I love packed into one dessert – espresso, chocolate and coconut. They’re like a cookie version of the coconut mocha frappuccinos I enjoyed so much over the summer. They’ve got that ideal cookie texture – thick and soft, with just the right amount of chewiness. Eric, who typically isn’t a fan of coconut, couldn’t get enough of these cookies. I used coconut flakes instead of shredded coconut, and I think that swap led to Eric enjoying these more than he would have otherwise (since it’s the stringy texture of coconut that turns him off from coconut desserts). This recipe calls for coconut extract, which gives these cookies an extra boost of coconut flavor. Even with a little girl who hasn’t been too keen on napping lately, I’ve always got time for a batch of homemade cookies.

This time last week, I came home from our vet’s office in tears. Our dog Abby had been sick for three days, and the prognosis wasn’t good. She was in awful shape – weak, not eating, not wagging her tail – all things that are way out of character for our loving, energetic girl. Last Monday was our third office visit with her in four days, and I was so upset when we left that Eric had to leave his car there and drive us home in mine. Those of you that don’t have pets may not understand this, but Abby is part of our family. She’s been with us since she was just a little four and a half pound puppy, and we sometimes (and by sometimes I mean more frequently than I should admit) refer to her as Clara’s big sister. As you can imagine, we were both distraught (though, admittedly, Eric handled it much better than I did). We had to leave her there so she could receive treatment via IV, and I was so glad to have her home and snuggling with us that night.

After a long ten days since that first vet visit, I’m happy to say that our sweet Abby is doing much better. She’s not completely back to normal, but she’s on her way there thanks to the wonderful veterinarian and all the people that treated and took care of her. Everyone at the office was so kind and helpful that I wanted to thank them properly. What better way to do that than baked goods? Not to mention, I definitely needed the time in the kitchen to clear my mind and cheer me up.

These pumpkin bars are full of awesome, which makes sense since pumpkin and butterscotch are involved. Add white chocolate chips to that combo, and you’ve got a pumpkin dessert that’s hard to resist. These don’t have quite the same texture as other blondies I’ve made, but that’s largely due to the fact that pumpkin seems to make every baked good a little fluffier than it’s non-pumpkin counterpart. I know not everyone is a fan of nuts in their baked goods, but I think these would taste fabulous with pecans or walnuts mixed in. This is a great recipe to have for fall gatherings because it’s simple and perfect for sharing.

Bundt cakes might not be the most glamorous, but don’t underestimate this one. It’s rich with chocolate and infused with espresso and a whole cup of bourbon. The cake isn’t overly sweet, and this isn’t one of those times the alcohol cooks out. Our kitchen smelled so good while this was baking that we could barely resist cutting a slice as soon as it came out of the oven. I can tell you with certainty that it’s better the day after baking, once the booze has had a chance to mellow out, but I won’t judge you if you want to indulge in a slice straight out of the oven. I’ve only made this with bourbon, but you could also give it a try with another type of whiskey. Either way, make sure you use something you’d be willing to drink. Because of the amount of it in the cake, don’t risk compromising the flavor with something subpar.

You may be wondering why on earth I made so many cookies, and it’s for a very special reason. My sorority, Alpha Xi Delta, recently formed a chapter at VCU. Their recruitment was a couple weeks ago, and an entire day was dedicated to philanthropy. The puzzle piece cookies were made to match the logo for Autism Speaks, an organization that Alpha Xi Delta has been partnering with since 2009. While enjoying these cookies, women heard stories of how Alpha Xi Deltas all across the country are helping to raise awareness and funds for Autism Speaks. The VCU chapter recently started working with a bowling league for children with autism, and that’s just one of event of many that they’ll be participating in and/or hosting this year.

I was nervous about making cookies for so many people, but I’m happy to report that they were a huge success. Unlike standard sugar cookies, these have a dose of lemon zest and vanilla bean that makes them much more flavorful. Since the icing is nothing more than confectioners’ sugar, meringue powder and water, it’s important that the cookies have a lot of flavor. There are plenty of variations on traditional sugar cookies, but I’m quite sure this one is my favorite. The entire downstairs of our house smelled amazing while these were baking, so much so that Eric commented on the last night that he was going to miss our house smelling like a bakery.

Given my previous dislike of s’mores, I was surprised at how much I enjoyed these. Like I mentioned in my Big Summer Potluck recap, we were surrounded by delicious food the entire weekend. There was something addictive about these little bars, and Eric and I had more than our fair share of them. These are kicked up crispy treats with all the flavors of s’mores in a convenient little bar, no campfire needed. The graham crackers are baked in melted butter and sugar and then a layer of dark chocolate is spread over them. The chocolate binds the rice cereal to the crust, and extra marshmallows and chunks of chocolate add the finishing touch. If you’re looking for a simple dessert or after school snack, these are perfect. They’re just sweet enough to satisfy, and the recipes makes more than enough to share.

I made these cupcakes for my niece’s seventh birthday, and it was such a joy to have her helping me in the kitchen (Clara was sleeping soundly in the living room). There’s still a small chocolate fingerprint smudge on the wall near my mixer, and I think of Blair every time I see it. It makes me laugh to think of her watching me mix up the batter and then asking me approximately fifteen times when she could lick the bowl. She, and everyone else here, loved these cupcakes. How could they not? The chocolate cupcakes are rich and moist, and the strawberry Swiss meringue buttercream on top is sweet and lusciously smooth. Before you know it, you’ll be seeing pumpkin treats popping up on your favorite food blogs. So I say savor summer while you can, and make sure you enjoy the late evening sun (and a cupcake) with someone you love. We’ve got plenty of time to celebrate fall later.

The first recipe I had in mind before I even bought these cherries was ice cream, specifically something similar to Ben & Jerry’s Cherry Garcia. That is, hands down, one of my favorite ice cream flavors, and I knew I had to recreate it. This ice cream is another simple one, no eggs needed. The milk and cream are first infused with the cherries, then the whole mixture is blended, turning the ice cream a beautiful pink color. Additional cherries are added for texture and flavor, and the whole thing is finished with chocolate chips. The amaretto adds a delicate almond flavor and also prevents the ice cream from freezing too hard, which is especially useful when the ice cream is made without eggs. It’s been forever since I’ve had Cherry Garcia, but I think this recipe comes pretty close.

Homemade ice cream isn’t difficult, and this recipe is a great example of that. It has four ingredients, three of which I almost always have on hand. It’s been my experience in the past that ice creams as simple as this one don’t end up tasting as luxurious as their custard-based counterparts, but I’m happy to report I didn’t have that problem with this one. Eric loves the raspberry-chocolate combination the way I love strawberry and chocolate, so I knew this one would be a big hit with him. What I didn’t anticipate was how much I would like it. Don’t be deceived by the color of this ice cream. I know it looks one hundred percent chocolate, but the raspberry flavor really comes through. It’s reminiscent of a chocolate raspberry truffle – rich, creamy and decadent. Since I am one of those people that likes texture in my ice cream, I added some mini-chocolate chips. This is totally optional, but who’s going to complain over more chocolate? If you haven’t jumped on the homemade ice cream bandwagon, this is the perfect recipe to get you started.

You wouldn’t know it by looking at this blog, but cakes are one of my favorite things to make. I’ve made several decorated cakes for family and friends, and I love watching their faces when they see the cake for the first time. Clara’s not even four months old, and I’m already brainstorming ideas for her first birthday cake. I didn’t think I’d have an occasion to make a cake anytime soon, so I was elated when my friend and neighbor Kristi asked me to make her daughter’s first birthday cake. She wanted a rainbow cake but gave me free reign on flavors and decoration.

This is a standard cake recipe that is slightly more time consuming than normal due to the fact that it has to be divided into six portions and tinted before being baked. The more cake pans you have, the faster this process will go. Other than tinting the batter, this recipe is straight forward and yields a delicious vanilla cake. It uses only egg whites, making the cake incredibly light. So many people think flavor is lacking in white cake, but that is certainly not the case with this one. Instead of using the tablespoon of vanilla extract the recipe calls for, I substituted vanilla bean paste and almond extract. The almond isn’t strong, but it gives this cake that fresh from a bakery flavor. I struggled with what type of frosting to use – Swiss meringue, seven minute or buttercream. I ultimately decided to use a vanilla bean buttercream, and it complemented this cake perfectly. I wanted to give the cake that fluffy cloud look on the outside, and the buttercream was perfect for that technique. Even though the birthday girl wasn’t really into the cake, all the guests seemed to love it. Kristi, thanks for letting me help celebrate Isla’s birthday in such a special way!

I’ve had this torte on my to-make list for what seems like forever, but the right event just never seemed to pop up. I don’t necessarily need a reason to bake something, but making something like this for only Eric and I is dangerous. Can you imagine having this whole thing in the house, for you to get a piece of whenever you like? (Actually that sounds nice, but I really would have no self control around this torte.) Thankfully, our friend Dan gave us a reason to celebrate recently when he finished his master’s program. I found out from his girlfriend that he loves the chocolate peanut butter combo, and I knew right away that this would be my contribution to his graduation party. So thanks, Dan, for giving me a reason/excuse to finally make this.

Peanut butter and chocolate are good enough on their own and pretty unbeatable when they’re together. It’s a classic combination taken to the next level with this torte. It’s the definition of decadent – a thick Oreo crust surrounds a light and fluffy peanut butter mousse that’s studded with chocolate chips and peanuts. The whole thing is covered in dark, rich chocolate ganache and finished with even more peanuts. I mean seriously, how much more awesome could it get? This dessert is sure to be a crowd pleaser, and it definitely went over well with Dan’s party guests. Eric and I snuck a taste before the party, you know, just to make sure it was as delicious as it looked. ;) I had another (smaller) slice at the party because it was just that good. I tried to resist, but ultimately ended up giving in. Writing this post has made me crave this like you wouldn’t believe, so I may be making another one soon.

Chocolate Peanut Butter Torte
Makes 1 (9-inch) torte

Ingredients:
For the crust:
32 Oreo cookies, finely processed into crumbs
5 1/3 tablespoons unsalted butter, melted and cooled
Small pinch of salt

For the crunch:
1/2 cup salted peanuts, finely chopped
1/2 cup mini chocolate chips
2 teaspoons sugar
1/2 teaspoon espresso powder
1/4 teaspoon ground cinnamon
Dash of ground nutmeg

For the filling:
2 cups heavy cream
1 1/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 1/2 cups creamy peanut butter (not natural)
2 tablespoons whole milk
1/4 cup salted peanuts, finely chopped

For the topping:
1/2 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/3 cup salted peanuts, finely chopped

To make the crust, preheat oven to 350º. Butter a 9-inch springform pan and set it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a medium bowl. Toss with a fork to moisten all the crumbs, then press into the bottom and sides of the prepared springform pan. Freeze the crust for 10 minutes, then bake for 10 minutes. Allow to cool completely on a wire rack before filling.

To make the crunch, combine the peanuts, chocolate chips, sugar, espresso powder, cinnamon and nutmeg in a small bowl. Set aside.

To prepare the filling, whip the heavy cream in the bowl of a stand mixer fitted with the whisk attachment until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and continue whipping until medium-firm peaks form. Transfer to a medium bowl and refrigerate until needed. Wipe out the mixer bowl (no need to wash) and replace the whisk with the paddle attachment. Beat the cream cheese and remaining 1 cup of confectioners’ sugar on medium speed until smooth. Add the peanut butter, milk and peanuts and continue beating until combined.

Using a rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mixture. Stir in the crunch, then gently fold in the remaining whipped cream. Scrape the mousse into the crust and smooth the top. Refrigerate for at least 4 hours or overnight, making sure to cover with plastic wrap as soon as the mousse feels firm.

To finish the torte, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Allow to sit for about 2 minutes, then gently stir with a rubber spatula until smooth. Pour the ganache over the torte, using an offset spatula to smooth it. Sprinkle the peanuts over the top and chill for at least 20 minutes or until the ganache has set. Once the ganache is firm, carefully remove the sides of the springform pan. Keep refrigerated until ready to serve.

Source: Baking: From My Home to Yours via Annie’s Eats

Cookies are one of my favorite things to make on a whim. They’re simple and usually make a lot (this is both a good and bad thing). If I have a craving for something sweet, chances are I have everything I need to make a batch of cookies. I was searching for ideas for something to make for a neighbor that just had a baby when I remembered this recipe. I first tried it almost two years ago, but I had completely forgotten about it since then. I think the reason is because these cookies require an overnight chill before being baked. When I get the urge to bake cookies, that usually means I want to eat them as soon as they’re done baking. They don’t have the nearly instant gratification that comes with other cookie recipes. Thankfully I thought about this ahead of time, which gave me something to look forward to the next day.

These cookies are different than others I’ve made because they’re gluten free. The recipe uses finely ground almonds in place of flour. Being a lover of all things almond and almond flavored, that aspect appealed to me immediately. I haven’t tried it yet, but I think they’d also be great with ground hazelnuts. These cookies are incredibly rich and chocolaty, almost like a brownie. They only use five ingredients, and if your pantry is well stocked, you’ve probably got all of them on hand. I did increase the heat from the original recipe, finding the higher heat to yield a better cookie. I also made these slightly larger than the original recipe, and I think this size is perfect. Even though they require time to set up overnight, these cookies are well worth the wait.

Chewy Chocolate Almond Cookies
Makes about 2 dozen

Ingredients:
8 ounces semi-sweet chocolate, chopped
3 tablespoons butter, softened
2 eggs
1/3 cups granulated sugar, plus additional for rolling
3/4 cup finely ground almonds or almond flour

Directions:
Melt the chocolate in a glass bowl set over a pot of simmering water or in the microwave. Once melted, add the butter and stir until thoroughly combined. Using a hand mixer, beat the eggs and sugar together in a medium bowl until light, 1-2 minutes. Gently fold the egg mixture into the chocolate, then fold in the ground almonds. Cover and refrigerate overnight.

When ready to bake, preheat oven to 350º. Using a 1 tablespoon dough scoop, portion out dough balls and roll in sugar. Place on a lined baking sheet 2 inches apart. Bake for 10-12 minutes, just until cookies are set. Cool on baking sheet for five minutes, then transfer to a wire rack to cool completely.

*Note that you can make smaller or larger cookies, but you will need to adjust your baking time accordingly.

Source: Adapted from Tasty Kitchen

In addition to these cookies, I also made chipotle cornbread and my favorite chocolate chip scones.

The first three weeks of her life, I was worried about all kinds of things – if kids will make fun of her when she goes to school, if she’ll be able to open a jar, if she’ll be angry with us when she grows up because of what we decide to do with her hand. Eric kept telling me we would do whatever was necessary to ensure that she has the best life possible, and that we would raise her to be strong and confident. There were even a few “her last name is Champion, so she already wins at everything” jokes in there. Because we wanted to enjoy every second with her, without people constantly asking what we were going to do about her thumb and without minimizing how great she was doing otherwise, we only told a couple family members at first. Out of those, my sister and brother-in-law were the only ones who knew about the seriousness of the situation. I also had friends to lean on, and they provided a source of strength that only they could. While Christa, Zack and my wonderful friends helped keep me strong, time in the kitchen helped keep me sane.

Our sweet, precious girl

That’s where this cake comes in. I’ve found myself doing quite a bit of late night baking the past several weeks. Nighttime, when things start settling down, is the time I most need a distraction. Since 10 pm isn’t really the best time to start something involved, I looked for simple treats that could be made with pantry staples. Eric had to make a late night run to the store the night I made the key lime pie bars, and he did it without hesitation because he knew just how much I needed to bake something. Thankfully, I had everything I needed the night I decided to make this cake. It’s simple in execution and can be eaten fairly soon after baking, a double win when baking late at night. It’s moist and luscious, with a rich chocolate flavor. The coffee acts as a way to intensify the chocolate flavor but can still be tasted in the background. This cake is exactly what the name says – a snack cake. It’s not fancy, but it is delicious and comforting. It doesn’t need frosting or a dusting of powdered sugar. It’s perfect as is and would be fantastic with a hot cup of coffee or a cold glass of milk.

I know I’ve got plenty more late nights of baking ahead of me as Eric and I decide what to do about Clara’s hand. And I know that, in the future, there will be times that I stay up late to bake because I’m worried about her for silly reasons. As she sleeps peacefully in my lap, I realize there will even be times we bake together because she needs a distraction from something upsetting. I can promise, though, that it will never be because she’s upset about her hand. Eric was right – we are going to raise her to be strong and confident, and she’ll grow up knowing she can accomplish whatever she wants to. If she ever forgets that, we’ll be there (with something yummy, of course) to remind her.

I have a new fondness for bar desserts. They’re easy to make and easy to eat. I’ve been looking for a recipe to match the lemon blueberry bars I made last year, and this is it. The typical graham cracker crust is elevated by sweetened coconut. It gets slightly toasted when the crust bakes and adds a chewy texture and extra layer of flavor to the bars. I was concerned that the filling might be too sweet, but it had the perfect balance of sweet and tart. These bars are fresh and bright, everything I want in a springtime dessert. When topped with whipped cream and toasted coconut, these turn into a portable version of key lime pie, no fork needed.

I love strawberries, so it’s safe to say strawberry ice cream is one of my favorites (though I don’t think I could ever have one favorite ice cream – that’s preposterous!). This is by far the best strawberry ice cream I’ve ever had. It’s incredibly creamy and really lets the bright flavor of the berries shine through. Now I know it may seem a little odd to use sour cream in an ice cream recipe, but trust me when I tell you it’s what helps make this ice cream have such a wonderful texture without the need for a custard. Typically I find custard-based ice creams to be superior in texture, but that was not the case with this recipe. I didn’t think the flavor or texture suffered at all from my substitution of Greek yogurt, and I actually enjoyed the bit of tang it provided. Since there’s no custard to cook and cool, this ice cream is beyond easy to make. The strawberries are macerated, then everything is blended together and frozen. If you’re new to ice cream making, this is a great recipe to try.

If you want to really take this ice cream over the top, you can top it with homemade hard shell. Yes, that’s right. Homemade hard shell. It’s like turning this ice cream into a frozen chocolate covered strawberry. I read somewhere a few years ago that melting coconut oil with chocolate would turn it into a hard coating. I’ve been making chocolate hard shell ever since, using a 2:1 ratio of chocolate to coconut oil. Just microwave them together for 30 seconds or so, depending on the amount, and stir to combine. I used 2 teaspoons of chocolate chips for the ice cream pictured here and had a little leftover. I’ve enjoyed hard shell on several flavors of ice cream, but the strawberry-chocolate combination can’t be beat. (It’s obviously one of my favorites.)

I’m finally getting into the swing of things with Baby Clara and have been spending more time in the kitchen. We stayed up late a couple nights ago to make these cupcakes, and doing so already has me looking forward to the days when she can be my little sous chef. :) Though I haven’t been around much the past two weeks, I do have some recipes to share next week. Until then, here’s a short post in case you’re still searching for something to make for St. Patrick’s Day.

I’ve never been one to celebrate small holidays, that is until I started cooking and baking. Now, I’ll use anything as an excuse to make something delicious. I’ve had this recipe saved for quite some time, and St. Patrick’s Day is obviously the perfect time to make it. These cupcakes are essentially a dessert version of the classic Irish coffee drink. Sure, they aren’t green and they’re not made with beer. However, I don’t think you’ll miss those things. Why? Because these cupcakes are moist and delicious, infused with strong coffee and the rich, caramelized flavor of brown sugar. They’re topped with a light and airy whipped cream that’s got just enough whiskey for you to know it’s there. If you enjoy coffee as much as I do, I guarantee that you will love these anytime of year.

Irish Coffee Cupcakes
Makes 15

Ingredients:
For the cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
For the frosting:
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting

Directions:
Line two cupcake tins with paper liners and preheat the oven to 350º. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Combine the water and espresso powder and stir until dissolved. Let cool to room temperature, then combine with milk.

In the bowl of stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs one at a time, beating well after each addition. Add the flour in three batches, alternating with the espresso-milk mixture.

Fill cups 3/4 full. Bake for about 22 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached. Cool slightly before transferring to a wire rack to cool completely.

To make the frosting, whisk (either with a hand mixer or in a stand mixer) the heavy cream and sugar until medium peaks form. Add the whiskey and continue whisking until slightly stiff peaks form. Top each cupcake with the whipped cream, then dust with the espresso powder.

Source: Martha Stewart

Happy Valentine’s Day! I’m sure most of you have figured out your Valentine’s dessert plans, but I wanted to share this last-minute idea for those that haven’t. Dessert on Valentine’s doesn’t have to be complicated or time consuming. This dessert, which I purposefully saved for today, has only four ingredients and can be made in just a few minutes. This recipe is so simple that anyone (seriously, anyone) can throw it together. If it’s so easy and has so few ingredients, you must be questioning how it tastes. The answer? It’s awesome! You don’t need many ingredients when the ingredients are cream, Nutella, espresso and hazelnuts.

This recipe is what I like to refer to as cheater’s mousse. I’ve made cooked chocolate mousse before. In fact, it was my very first post way back in August 2008. At the time, this cheater’s mousse would’ve been a more appropriate dessert, skill-wise, for me to tackle. There’s obviously some irony that I’m posting this easy version now, when my skill level is so much higher. The reason I wanted to share it is because it tastes so darn good. It’s light and airy just like its more involved counterpart. The flavor is rich and chocolaty without being heavy, and the espresso adds just the right amount of coffee flavor. This is a dessert that won’t leave you feeling like you had too much to eat, which makes it perfect for ending a heavier dinner. Even if you don’t make this tonight, it’s a great recipe to have on hand when a chocolate craving strikes.

Nutella Mousse
Serves 2 generously

Ingredients:
1 teaspoon instant espresso
1 tablespoon hot water
1/4 cup Nutella spread
Dash of Kahlua (optional)
3/4 cup heavy whipping cream
Chopped toasted hazelnuts for topping

Directions:
In a small bowl, dissolve the espresso in the hot water. Whisk in Nutella and Kahlua if using. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat heavy cream until it just forms stiff peaks. Using a rubber spatula, gently fold in the Nutella mixture. Transfer to serving dishes, top with hazelnuts and serve immediately.

Adapted from Sweet Tooth

I wanted to make something extra special for Valentine’s Day, not really because of the holiday itself but more because I’ll take any excuse I can to make something I wouldn’t normally make. Such was the case with this cake. Chocolate mousse is one of my favorite desserts, so this cake was a no-brainer for me. Plus, Valentine’s seemed like an appropriate time to make something consisting of three layers of chocolate. Since I’m pregnant, I figure it’s okay to tell you that I licked the whisks and spatulas several times while preparing this (for those I’m sharing it with – don’t worry, I washed them each time). :)

This cake, upon first glance, seems incredibly involved. When you break down each step, though, it’s really not that difficult. The most annoying part for me was having to wash my stand mixer’s bowl between steps. This dessert starts out with a flourless chocolate cake base. Next comes a layer of chocolate mousse, followed by a layer of white chocolate mousse. The texture of this cake is unbeatable. You’ve got an incredible combination of rich, dense cake, light and airy mousse layers and a crisp bite from the chocolate curls. This cake is the epitome of decadence. It was a struggle not to eat the entire piece when I was done photographing it. If you’re looking to make something special for your valentine, look no further.

One thing I didn’t do that I wish I had done was to dip the knife in hot water before slicing this. I was so excited and didn’t think about it until it was too late. I definitely recommend using that method if you don’t have any cheese wire to use. Your slices will come out looking much neater and smoother if you cut with a hot knife.

Triple Chocolate Mousse Cake
Serves 12 to 16

Ingredients:
For the bottom layer:
6 tablespoons unsalted butter, cut into six pieces
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
4 large eggs, separated
1 1/2 teaspoons vanilla extract
Pinch cream of tartar
Pinch salt
1/3 cup packed light brown sugar

For the middle layer:
5 tablespoons hot water
2 tablespoons cocoa powder
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups heavy cream, chilled
1 tablespoon granulated sugar
1/8 teaspoon salt

For the top layer:
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups heavy cream, chilled
Shaved chocolate or cocoa powder for decorating, optional

To prepare the bottom layer, preheat oven to 325º. Grease a 9- or 9 1/2-inch springform pan. Combine butter, chocolate and espresso in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, about 5 minutes. Whisk in egg yolks and vanilla and set aside.

Using a stand mixer fitted with the whisk attachment, whip egg whites, cream of tartar and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and continue whipping until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form, 1 additional minute, scraping down bowl halfway through. Using a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites using a rubber spatula. When no white streaks remain, carefully transfer batter to prepared pan. Smooth top with spatula. Bake cake until it has risen, is firm around the edges and just set in the center (cake center should spring back when gently pressed with finger), 13 to 18 minutes. Transfer to a wire rack to cool completely, about 1 hour. Do not remove cake from pan.

While cake is cooling, prepare middle layer. Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes.

Using a stand mixer fitted with the whisk attachment, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (It helps to chill the mixing bowl before whipping the cream.) Whisk cocoa mixture into chocolate. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles. Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Refrigerate for at least 15 minutes while preparing top layer.

To prepare the top layer, sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in a medium heatproof bowl. Bring 1/2 cup of cream to a simmer in a small saucepan over medium-high heat. Remove from heat and stir in gelatin mixture until completely dissolved. Pour cream mixture over white chocolate, cover and allow to sit for 5 minutes. Whisk gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly during this time).

Using a stand mixer fitted with the whisk attachment, whip remaining cup of cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using a whisk, fold one-third of cream into white chocolate to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon white chocolate mousse into the pan over the middle layer. Smooth top with a rubber spatula. Return to refrigerator and chill until set, at least 2 1/2 hours. Cake can be refrigerated up to 1 day. Allow to sit at room temperature for about 45 minutes before slicing.

To serve, garnish cake with chocolate curls or dust with cocoa if desired. Run a thin knife between the cake and sides of pan. Remove sides and run the cleaned knife along the outside to smooth. Cut using cheese wire or a hot knife, cleaning and drying between each cut.

Source: The Cook’s Illustrated Cookbook

I had grand ideas to make fancy, decorated sugar cookies for Valentine’s Day. However, with an only partially completed nursery and plenty of things to sew before Baby C arrives, it just wasn’t feasible. Not wanting to miss out on the fun that is holiday sugar cookies, I decided to make these simple ones instead. I saved this recipe last year, and I have seen it on countless blogs since then. It was about time that I tried this recipe for myself, and let me tell you that the wonderful reviews it’s received are all well deserved.

These cookies are a better version of the ones you see at grocery stores. You know the ones I’m talking about – they’re always decorated for each season/holiday. Now you can make them at home and customize them with whatever colors and sprinkles you want. As you can imagine, these are oodles better than the store-bought version. They lack that off, artificial taste and instead are rich and buttery. If you’ve got a sweet tooth, these will definitely satisfy it. The cookies are delicious enough on their own, and with a thick layer of frosting they’re hard to beat. Because of their simplicity, I think these would be incredibly fun to make with children. What kid doesn’t like to roll cookie dough and shake on sprinkles? The most difficult part of making these is having the willpower not to eat too many. :)

Soft Frosted Sugar Cookies
Makes about 2 dozen large cookies

Ingredients:
For the cookies:
For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Directions:
Line baking sheets with parchment paper or silicone baking mats and set aside. Whisk together flour, baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla and reduce mixer speed to low. Gradually add in the flour mixture until just incorporated. Cover and chill the dough for one hour.

Once the dough has been chilled, preheat oven to 350º. Scoop a scant quarter cup and roll into a ball. Flatten into a thick disk and place on the prepared baking sheet. Repeat with remaining dough, spacing the cookies at least 2 inches apart. Bake for 10-12 minutes until just set, taking care not to overbake. The edges will be barely browned, if at all. Allow to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

To make the frosting, place the confectioner’s sugar in a medium bowl. Whisk in the melted butter, vanilla and milk. Continue whisking until smooth, adding more milk as needed, a tablespoon at a time, to reach your desired consistency. Tint with food coloring, if desired. Use an offset spatula to frost the cookies, and top with sprinkles if desired. If the frosting becomes too thick to be workable, whisk in additional milk. Store in an airtight container.

As seen on Annie’s Eats, originally adapted from Hostess with the Mostess

Since moving into our house in December, Eric and I have had a few visits from neighbors. Seeing as how this is our first house, this is not something we’re used to. One neighbor brought us a plate of amazing snickerdoodles and another invited us to dinner. To say we lucked out with our neighborhood would be an understatement. Sadly, we’ve been so busy that we haven’t had much time to introduce ourselves, and we had to turn down that dinner invitation because we were painting Baby C’s nursery that day. I thought it would be nice to bake something as a way to say thanks to the people we’ve met and as a way to introduce ourselves to the people we haven’t. I wasn’t sure what to bake, but decided on this recipe immediately upon seeing it.

Here I am visiting Baked in Brooklyn almost exactly two years ago.

Brownies are one of those desserts that people have pretty strong opinions about. Cakey or fudgy? With nuts or without? Before trying these, I was firmly in the cakey with nuts crowd. However, you can now consider me a convert. Hands down, these are the best brownies I’ve ever had in my life. I finally understand why people like those fudgy brownies. I guess I just had to find the right brownie to convince me. These brownies are intensely chocolatey, so it’s important that you use the best quality chocolate you can. I used two different chocolates that I had been holding onto since November because no recipe seemed worthy of them, but this recipe certainly was. The brownies are rich, dense and so insanely delicious. The espresso helps intensify the flavor of the chocolate, but you can actually get a slight hint of it while eating the brownie. I could continue talking about how amazing these are, but I’ll try to show some self-restraint and simply tell you to make these brownies soon.

The Baked Brownie
Makes 24 brownies

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72%), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons pure vanilla extract

Directions:
Preheat oven to 350º and butter the sides and bottom of a 9-by-13-inch glass baking pan. Whisk together the flour, salt and cocoa powder in a medium bowl and set aside.

Place the chocolate, butter and espresso powder in a large bowl and set over a pot of simmering water. Cook, stirring occasionally, until the mixture is completely melted and smooth. Turn off heat, but keep the bowl over the water. Whisk in the sugars until completely combined, then remove bowl from the pot. If the mixture isn’t room temperature at this point, allow it to cool slightly until it reaches room temperature.

Whisk 3 eggs into the chocolate mixture, taking care not to overbeat them. Whisk in the remaining 2 eggs, then stir in the vanilla. Using a rubber spatula, gradually fold in the flour until just incorporated. Pour batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating halfway through, until a toothpick comes out with just a few moist crumbs attached. Allow to cool, then cut into squares and serve. Brownies can be kept, tightly wrapped, at room temperature for up to 3 days (like they’ll last that long).

Source: Baked: New Frontiers in Baking

For someone that loves cookies as much as I do, I don’t make them nearly enough. Cookies are so easy to make and are nice to have on hand whenever a sweet craving strikes. And let’s be serious, I’ve had a lot of sweet cravings lately. That’s why I decided to save some of this cookie dough and freeze it for after our little girl arrives the first week of March. I know the first few weeks of having a newborn are going to be a blur, and I’m sure Eric and I will appreciate fresh-from-the-oven cookies more than ever.

This cookie recipe is highly adaptable. It originally called for cinnamon chips, but I omitted them in favor of more chocolate chunks. Additionally, I reduced the amount of nuts to one cup because any more than that just seemed like too much. As it is, these cookies are still full of mix-ins, so if that’s not your thing then you may want to decrease the amount even more. I loved the combination of chocolate, coconut and macadamia nuts. It’s just different enough from a regular chocolate chip cookie without being outrageous. For the coconut, I used coconut flakes and liked it much better than typical, shredded sweetened coconut. The toasted coconut adds just a hint of coconut flavor to these, but you could certainly add coconut extract if you were looking for a more prominent flavor.

Chocolate Chunk Coconut Macadamia Nut Cookies
Makes about 3 dozen small cookies

Ingredients:
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup granulated sugar
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1 1/2 cups chocolate chunks
1 cup coarsely chopped roasted macadamia nuts
1/2 cup toasted coconut

Directions:
Preheat oven to 375º and line baking sheets with parchment silicone baking mats. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Mix in the baking soda, vanilla, salt and egg and continue beating on medium speed until combined. Decrease mixer speed to low and gradually mix in flour until just incorporated. Use a rubber spatula to stir in chocolate chunks, macadamia nuts and coconut.

Use a small cookie scoop to drop rounds of dough, about 2 inches apart, onto the prepared baking sheets. Flatten slightly. Bake for 10-12 minutes, until just golden. Allow to cool for about 10 minutes on the pan before moving to a wire rack to cool completely. If you want larger cookies, simply use a larger scoop and space cookies about 3 inches apart. You can even press extra chocolate chunks into the tops of the dough before baking to get that bakery style look.

*To freeze the dough, line a baking sheet with parchment and scoop dough like normal. Once frozen through, transfer the dough balls to a freezer bag or other container. You can bake right from the freezer by adding a couple minutes to the baking time.

Source: Adapted from King Arthur Flour

I am so grateful for the friends I’ve made through blogging. They’ve been there for me in times of joy and times of stress. I feel incredibly close to them, which is something most people (outside of the blogging world) don’t truly understand. That’s why, when my friend Annie texted me Thanksgiving morning to tell me her dad had passed away, I was heartbroken. You see, Annie has been a source of comfort for me when I had a problem I felt I could talk to no one else about. She was supportive and encouraging, and at that point we hadn’t even met yet. On the flip side, she was second only to Eric to find out about my pregnancy. The excited response she emailed me still makes me laugh. So when I saw several bloggers making comfort food for her, I was inspired to make this popcorn ice cream.

Like me, Annie is a big fan of popcorn. She’s even joked before about having to hide homemade caramel corn from herself. When I visited her in September, we made these popcorn and caramel macarons. That’s why I knew this recipe would be perfect for her. I know popcorn ice cream may seem a little odd, but it’s really quite delicious. It has a flavor similar to kettle corn on its own, and the salted caramel – you guessed it – makes it taste more like caramel corn. This recipe only makes a small amount of ice cream, which is perfect for a novel flavor such as this one.

Annie, I’m still thinking about you and sending a big, virtual hug your way. If I could send along a bowl of this ice cream, I definitely would. Since I can’t, it will just have to go on the list of things to make next time we see each other.

Popcorn Ice Cream with Salted Butter Caramel Sauce
Makes about 1 pint

Ingredients:
For the ice cream:
1 1/4 cups whole milk
1 1/4 cups heavy cream
3/4 to 1 cup sugar
1/2 teaspoon vanilla bean paste
1 egg
60 grams prepared popcorn (1/3 cup unpopped kernels if you want to make your own)

For the caramel:
1 cup sugar
3/4 cup plus 4 teaspoons heavy cream
1 tablespoon salted butter
1/8 teaspoon fleur de sel or coarse sea salt

Directions:
Combine the milk, cream, sugar and popcorn in a large saucepan set over medium heat. Cook until edges begin to bubble. Cover, remove from heat, and allow to steep for 30 minutes at room temperature.

Strain the milk mixture through a fine mesh strainer, pressing on the popcorn to remove as much liquid as possible. Whisk together the egg and vanilla in a medium bowl. Slowly pour the warm liquid over the egg mixture, whisking constantly, then pour the mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon. Strain and cool in an ice bath, then chill completely in the refrigerator. Freeze the mixture in an ice cream maker according to manufacturer’s directions.

While the ice cream is churning, make the caramel. In a large, deep saucepan, spread the sugar in an even layer and place over low to medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center. Continue gently stirring until all of the sugar is melted, but take care not to over stir.

Once the caramel reaches a deep amber color, immediately remove it from the heat. Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream. Stir in the butter and salt. If any sugar has hardened, place the saucepan back over low heat and whisk until smooth.

The caramel sauce can be stored, refrigerated, for one month. To rewarm, simply microwave or place in a saucepan over low heat.

Source: As seen on Almost Bourdain, caramel adapted from The Sweet Life In Paris by David Lebovitz

My friend Amy is expecting a baby girl early next year, and I was thrilled when I was asked to participate in her virtual shower. I’m so excited to be able to take part in it, especially since Amy and I are due close together and are both having girls. If you don’t know Amy, she is a professional opera singer (and her blog name, Sing for Your Supper, comes from a musical). So when Kelsey, our lovely hostess, asked what I’d be making, it only took me a second to decide on opera cake. It’s a dessert I’ve wanted to make for quite some time, and I couldn’t think of a more fitting occasion.

The first and only opera cake I had prior to making this one came from the freezer section at Trader Joe’s. I was hooked as soon as a tried it, so it was only a matter of time before I decided to make one myself. Eric described this cake as “French tiramisu,” and I think that’s an accurate description. This dessert is made up of a three layers of almond sponge cake that have been moistened with an espresso syrup. Atop the first layer of cake is an espresso infused Italian meringue buttercream, and chocolate ganache is sandwiched between the second and third layers. The whole cake is topped with chocolate glaze. Once the glaze sets, the edges of the cake are removed to display its beautiful layers. This cake is a chocolate and coffee lover’s dream. It’s decadent in flavor but light in texture. I didn’t hesitate to eat the piece from this photo as soon as I was done shooting it.

Though this dessert does take quite a while to make, it’s easily broken down into steps. Each component of the cake can be made in advance, as can the cake itself. It’s a ten inch cake, and the recipe cannot be reduced. If you need less, simply make the full recipe, then cut it into smaller cakes to freeze. It can be kept in the freezer, well wrapped, for up to a month and defrosted in the refrigerator overnight before serving.

Make sure to check out Amy’s and Kelsey’s blogs for the full roundup of all the sweet shower recipes.

Opera Cake
Makes one 10-inch cake

Ingredients:
For the cake:
6 large egg whites, at room temperature
2 tablespoons granulated sugar
2 cups ground blanched almonds
2 1/4 cups confectioners sugar, sifted
6 large eggs
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled briefly, plus additional for pan prep

For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 1/2 tablespoons instant espresso

For the coffee buttercream:
2 tablespoons instant espresso
2 tablespoons boiling water
1 cup sugar
1/4 cup water
1 teaspoon vanilla bean paste
1 large whole egg
1 large egg yolk
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature

For the chocolate ganache:
8 ounces bittersweet chocolate, finely chopped
1/2 cups whole milk
1/4 cup heavy cream
4 tablespoons unsalted butter, at room temperature

For the chocolate glaze:
5 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter

Directions:
Start by making the cake. Preheat oven to 425ºF. Line two 12 1/2x 15 1/2-inch jelly roll pans with parchment and brush with melted butter. In the bowl of stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Beat in the granulated sugar and continue beating until the peaks are stiff and glossy. Gently scrape into a medium bowl and set aside.

Replace the whisk with the paddle attachment. Beat the ground almonds, confectioners sugar and whole eggs on medium speed until light and airy, about 3 minutes. Reduce speed to low and gradually mix in flour, mixing just until incorporated. Using a rubber spatula, gently fold in the meringue, then the melted butter. Divide the batter evenly among the two pans (I think it was about 600 grams of batter per pan) and spread to cover the entire surface.

Bake cakes for 5 to 7 minutes, until light brown and springy to the touch. Place a sheet of parchment over each pan, then carefully turn the cakes over to unmold. Carefully peel off the layer of parchment on the bottom, turn it over and use it to cover the cakes. Let cool to room temperature. Cakes can be made up to 1 day in advance, cooled, wrapped and stored at room temperature.

While the cakes are cooling, prepare the espresso syrup by combining all the ingredients in a small saucepan. Bring to a boil, then remove from heat and set aside to cool. The syrup can be made up to 1 week in advance and stored in the refrigerator.

To make the buttercream, dissolve the espresso in the boiling water and set aside. Beat the egg and egg yolk on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until pale and foamy. Bring the sugar, water and vanilla bean paste to a boil in a small saucepan. Stir only until the sugar dissolves. Continue cooking, without stirring, until the mixture reaches 255ºF. With the mixer running on low speed, slowly pour in the syrup. Don’t be concerned if some of it sticks to the sides of the bowl. Increase speed to medium-high and continue beating until the eggs are thick, satiny and room temperature, about 5 minutes.

With the mixer on medium speed, steadily add the butter in 2-tablespoon increments. Once all the butter has been added, increase speed to high and beat until the buttercream has thickened slightly. Beat in the dissolved espresso. Chill, stirring frequently, until the buttercream is firm enough to be spread, at least 30 minutes. If making ahead of time, the buttercream can be refrigerated for 4 days or frozen up to a month. Bring to room temperature before using and beat to smooth it.

To make the ganache, place the chocolate in a medium bowl. Bring the milk and cream to a boil, then pour over the chocolate. Wait 1 minute, then stir until smooth and glossy. Add the butter, 2 tablespoons at a time, and continue stirring until the ganache is smooth. Refrigerate, stirring every 5 minutes, until the ganache thickens to a spreadable consistency, about 20 minutes. The ganache can be refrigerated 3 days or frozen up to a month. Bring to room temperature before using.

To assemble the cake, line a baking sheet with parchment or wax paper. Working with one cake a time, cut each cake into one 10×10-inch square and one 10×5-inch rectangle. Place one square of cake on the parchment and use a pastry brush to moisten with the espresso syrup. Spread about 3/4 of the buttercream onto the cake, making sure to spread evenly. If the buttercream is too soft, you can freeze the cake for about 10 minutes before proceeding. Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten with the syrup and top with ganache, making sure to spread it in an even layer. Top with the remaining cake layer, moisten, then freeze for 10 minutes. Top with a thin layer of buttercream. This is just to smooth the top and prepare it for the glaze, so less is more here. Refrigerate for at least 1 hour or up to 6. If you’re in a hurry, you can freeze the cake for 20 minutes before continuing.

When you’re ready to glaze the cake, bring the butter to boil in a small saucepan. Remove from heat and skim off the top foam to clarify the butter. Pour the clear yellow butter into a small bowl and discard any milky residue. Melt the chocolate in a medium bowl over simmering water, then stir in the clarified butter. Lift the chilled cake off the parchment lined pan and place on a rack set atop the parchment lined pan. Pour the glaze over the cake, using a long offset spatula to help smooth it evenly across the top. Though messy, I would recommend transferring the cake to a cake stand or serving dish now, so that the set glaze doesn’t crack when you lift the cake later on. Refrigerate until glaze is set and cake is chilled. Use a long, thin knife that has been dipped in very hot water and wiped dry to cut the sides of the cake, removing any drips from the glaze and exposing the layers. A hot knife works best to slice this cake, which should be served slightly chilled.

Source: As seen on The Splendid Table, originally from Paris Sweets: Great Desserts From the City’s Best Pastry Shops

Sometime over the last week, the leaves have started to change here. It’s really feeling like fall, and I can’t get enough of it. Even with the cooler weather, I’ve had nearly insatiable cravings for ice cream, which makes sense because it’s my favorite dessert. Also, it might have something to do with this:

That’s right! Eric and I have a little girl on the way, and she should be here around March 11 of next year. I’m hoping things won’t change too much around here, but I can’t promise that there won’t be more dessert posts. This pumpkin ice cream is a great way to transition into the cooler fall weather. I love ice cream year round, but I reserve pumpkin ice cream solely for this time of year. It seems to make it more special that way. This one has all of the flavors of pumpkin pie, especially if you top it with freshly whipped cream and graham cracker crumbs. Though it won’t be replacing pumpkin pie on our Thanksgiving table, it’s nice to have an alternative for all the other days of fall.

Pumpkin Ice Cream
Makes 1 quart

Ingredients:
5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

Directions:

Whisk the egg yolks together in a medium bowl and set aside. Combine the milk, cream, sugar, spices and salt in a medium saucepan set over medium heat. Cook until the edges begin to bubble.

Slowly pour the warm liquid over the egg yolks, whisking constantly, then pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (between 160º and 170ºF on an instant read thermometer).

Set a mesh strainer over a large bowl. Pour the mixture through the strainer and then whisk in brown sugar until dissolved. Place bowl in an ice bath and stir until cool, then chill completely in the refrigerator, preferably overnight. Once chilled, whisk in the vanilla and pumpkin. Press through the strainer once more and then freeze in an ice cream maker according to manufacturer’s instructions. Freeze for at least an hour before serving.

Source: As seen on Pennies on a Platter, originally from David Lebovitz and The Craft of Baking

Last weekend, Eric and I went to a local orchard with our friends Amanda and Jordan. It was one of those quintessential fall days, and being at the top of a mountain picking apples only made it more so. We picked several apples of a few different varieties, but I’m most excited about the Albermarle Pippin ones because they were supposedly Thomas Jefferson’s favorite. I couldn’t bring myself to dip them in caramel, though, and decided to make these caramel apples with the Granny Smith variety instead. You’ll definitely be seeing more apple recipes from me in the near future.

I adore Halloween, and I couldn’t let this one pass without sharing at least one Halloween recipe. While caramel apples are delicious anytime, their decadence fits in well with all the candy and desserts floating around this time of year. This was my first time using honey to make caramel, and let me tell you – it was fabulous. I like honey and apples together already, and this combination just cemented that for me. The mild honey flavor comes through, making this caramel taste unlike any I’ve tried previously. These are relatively easy to make, but you have to make sure you get the caramel to just the right temperature so that it will stick to the apples. I originally planned to dip the finished apples in chocolate and roll them in nuts, but the caramel tasted so delicious on its own that I decided to only dip a few in chocolate.

Honey Caramel Apples
Makes 6-8 small apples

Ingredients:
6-8 small apples, unwaxed, cold
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey
6-8 ounces chocolate, chopped

Directions:
Line a baking sheet with a nonstick mat or parchment and set aside. Push a lollipop or popsicle stick deep into each apple. Prepare an ice bath and set aside.

In a medium saucepan, heat the cream and salt over medium heat until bubbles just begin to form around the edges. Stir in the honey and bring to a boil. Reduce heat to medium. Stir constantly with a rubber spatula, for 15-20 minutes or until the mixture reaches 255-260ºF on a candy or infrared thermometer. Very carefully set the bottom of the saucepan into the ice bath and stir until caramel has thickened slightly. Take care not to get any water into the caramel. The caramel should be thin enough to coat the apples but not so thin that it drips right off. If it thickens too much, simply return it to the burner for a few seconds to heat it back up.

Tilt the saucepan to get all the caramel on one side. Dip each apple and swirl around until it is coated. Place on the prepared baking sheet to cool and set. Once the caramel has cooled, you can use your hands to mold any caramel that may have pooled around the edges before refrigerating to set completely. To make them especially decadent, let the caramel dipped apples chill in the refrigerator for at least 15 minutes before dipping in melted chocolate.

Source: Adapted from 101 Cookbooks

Fall is easily my favorite time of year, and that’s due in large part to the abundance of pumpkin and pumpkin recipes. I don’t recall how I discovered my love for all things pumpkin, but I can tell you that it grows more every year. Perhaps it’s because of the seasonal availability of pumpkin, or maybe it’s just because pumpkin tastes insanely delicious in both sweet and savory applications. Either way, I fully intend on enjoying my share of pumpkin goodies until Thanksgiving is over.

I made these bars last week on a whim, and I am so happy I did. Eric and I split the batch and each took some to work. I realize it seems odd for someone who works at a cupcake shop to take a dessert to work, but my coworkers and I enjoy non-cupcake desserts too. ;) These bars are moist, thick and cake-like. I used a mixture of semisweet and dark chocolate, which made them incredibly rich. These were just what I needed to curb my pumpkin craving, at least for a couple days.

Pumpkin Chocolate Chip Bars
Makes 24
*Note: You can use 1 tablespoon of pumpkin pie spice in place of the individual spices.

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet or dark chocolate chips

Directions:
Preheat oven to 350º. Line the bottom and sides of a 9×13-inch baking dish with foil, leaving an overhang on all sides. In a medium bowl, whisk together the flour, spices, baking soda and salt and set aside.

In the bowl of a stand mixer fitted with a paddle attachment or using a handheld mixer, cream the butter and sugar on medium high speed until smooth. Add the egg and vanilla and continue beating until well combined. Beat in pumpkin purée, then reduce speed to low and mix in dry ingredients until just blended. Using a rubber spatula, stir in chocolate chips.

Evenly spread batter in the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached. Cool completely in pan. Use the foil overhang to remove the dessert from the pan, then cut into 24 squares and serve. Keep any leftovers in an airtight container for up to 2 days.

Source: As seen on Two Peas and Their Pod, originally from Martha Stewart

When Annie and I knew for sure we’d be getting together, the first thing I thought about baking was macarons. Until making them with her, I had been far too intimidated to make them on my own. After making them, though, I wonder why I was at all hestitant to try them in the first place. It doesn’t hurt that I had an experienced macaron maker there to guide me through the process, but it really was much less frightening than I thought it would be. Now that I’ve said all that, let me just tell you that our first batch of macarons didn’t turn out. We stayed up late and tried again (this time using a recipe that Annie had made previously) with much better results. There is something magical about pulling that first macaron shell off the baking sheet and realizing you succeeded. The fact that I got to make them with Annie just made this experience all the more special.

How cute are Annie and Andrew?!

These macarons were out of this world delicious. In my opinion, there aren’t many combinations better than salt and caramel. If you’re a popcorn lover like me, this dessert is perfect for you. The rich, buttery caramel goes so well with the salty popcorn. There are so many textures in this little macaron that it’s almost hard to believe it’s one dessert. I’m so glad we tried another recipe because these macarons were worth every second we spent on them. Annie packed up some of these for me to take home, and I kept them in my camera bag during my flight. After a particularly long delay, I very nearly broke into them but decided I couldn’t do that to my sweet husband, who, by the way, drove in a terrible storm to come get me from a different airport and left early the next morning to pick up my luggage at the airport I should’ve flown into. Even though these tasted amazing, I’m glad I didn’t end up eating several of them on the way home. Luckily for Eric (and myself), I’m no longer afraid to make these and can’t wait to try more flavor combinations soon.

Salted Popcorn Caramel Macarons
Yield: about 20-24 sandwich cookies

Ingredients:
For the macarons:
110 grams almonds (blanched or slivered)
200 grams confectioners’ sugar
90 grams egg whites, aged at room temperature for 24 hours or 3-5 days in the refrigerator
25 grams granulated sugar
3/4 cup buttered and salted popcorn, pulsed or chopped into fine chunks

For the caramel filling:
1/2 cup sugar
1/8 teaspoon cream of tartar
1/4 cup water
6 tablespoons heavy cream
Pinch of fleur de sel

Directions:
To make the macarons, pulse the almonds and confectioners’ sugar in the bowl of a food processor until finely ground and well blended. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart. Sprinkle the rounds lightly with the chopped popcorn pieces (leave half plain if you want them to lie flat). Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 280˚F. Bake for 15-20 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

To make the caramel filling, combine the sugar, cream of tartar and water in a medium saucepan. Cook over medium-high heat without stirring until the sugar begins to melt and turn golden at the edges. Continue cooking, swirling the pan to cover evenly, until the sugar turns golden amber. Carefully pour the cream down the side of the pan in a slow, steady stream, stirring constantly until combined. Stir in the fleur de sel. Transfer the caramel to a bowl and let cool. It will thicken as it cools.

Once the cookies are totally cooled, match them up by size. Pipe a small dollop of caramel on the flat side of one cookie of each pair. Sandwich together with the remaining cookie, pushing the caramel to the edges. Store in an airtight container.

Inspiration from Eat, Show and Tell, macaron shells adapted from Tartlette, caramel from Martha Stewart’s Baking Handbook

If you follow my blog on Facebook, you may have seen some posts a few weeks ago about me visiting my friend Annie. Yes, that Annie. ;) After countless emails, Facebook messages and texts, we finally got to meet in person over Labor Day weekend. Annie was kind enough to invite me to stay with her for a few days so that we could hang out, cook, bake and eat together. It was absolutely amazing, and just thinking about it makes me wish I knew when we’d be seeing each other again. I’m sure you know this already, but Annie is pretty awesome. Not only did we spend plenty of time together in the kitchen, Annie took me to one of her favorite restaurants for a phenomenal dinner and scheduled us some relaxation time in the form of side-by-side pedicures. I even got to meet Shanon, another food blogging pal and Annie’s real-life friend, while I was there. Though you’re probably sick of me saying this, food blogging has created some wonderful friendships for me. Annie has been a friend through joyous and difficult times. I feel lucky to call her a friend, and I’m thrilled that our schedules worked out so that we could finally meet.

This week, Annie and I will both be posting the recipes that we made together while I was visiting. First up are these pumpkin doughnuts, which we made just a few hours before my plane ride home. It had cooled off significantly that day, and we baked these with the fall air coming through open windows. It was perfect. It just so happens that we’re both bad about not reading through directions before starting a recipe, and Annie noticed shortly before we were about to begin this one that the dough required a few hours chilling time in the refrigerator. So we started right then and ended up freezing the dough instead. The doughnuts were delicious, and Annie even packed up some for me to bring home to Eric. I generally prefer yeasted doughnuts, but these cake doughnuts, filled with pumpkin and fall spices, were enough to make me rethink that preference. We rolled half in cinnamon sugar and dipped the other half in a powdered sugar glaze, and I’m still not sure which I liked better. These were best the day they were made, but Eric and I enjoyed them almost as much the next day.

Pumpkin Doughnuts
Makes about 16 doughnuts and doughnut holes

Ingredients:
For the doughnuts:
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup canned pure pumpkin
Canola or Peanut Oil (for deep-frying)

For the cinnamon-sugar:
1/2 cup sugar
2 teaspoons cinnamon

For the spiced glaze:
1 cup powdered sgar
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tablespoons milk

Directions:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter until well blended. Add egg, then yolks and vanilla. Continue beating while gradually adding the buttermilk. Beat in the pumpkin about 1/4 cup at a time. Gradually fold the flour mixture into the egg mixture, then cover and refrigerate for about three hours.

Line two baking sheets with parchment or wax paper and lightly flour your work surface. Gently roll dough to about 1/2-inch thickness. Using a floured 2 1/2-inch round cutter, cut out dough rounds. Use a floured 1-inch cutter to remove the centers (we used the bottom of a 1M piping tip). Arrange the doughnuts and holes on the prepared baking sheets. Gather dough scraps and continue cutting until all the dough is used.

Line a cooling rack or two baking sheets with several paper towels. Add enough oil to a skillet or Dutch oven to reach a depth of 1 1/2 inches. Heat oil until the temperature reaches 365º to 370º. Fry doughnuts a few at a time, adjusting heat as needed to maintain temperature, until golden brown, about 1 minute per side. Fry doughnut holes in a couple batches, turning occasionally, until golden brown, about 2 minutes. Use a spider/strainer to transfer doughnuts to paper towels.

To make the cinnamon-sugar, whisk together the cinnamon and sugar in a small, shallow bowl until combined. Make the spiced glaze by combining powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. Add more milk as needed to achieve desired consistency. When the doughnuts are just cool enough to handle, dip half in the cinnamon-sugar, turning to coat completely. Shake off excess. Dip the remaining doughnuts in the glaze and allow to set before serving.

Doughnuts as seen on Pinch My Salt, originally from Bon Appétit
Glaze from Annie’s Eats

I am unbelievably ready for fall and all the things that come with it. Fall weather is my favorite for several reasons, but one of the main ones is that it’s warm enough for sandals but cool enough for jeans and a cardigan. Pumpkin, of course, is the reason I really look forward to fall every year. Sadly, it’s still August, which means the unofficial start of fall is still over a week away. On a brighter note, that means there’s still time to enjoy summery desserts like this one.

I first made these lemon bars for my friend Erin’s birthday. They were such a hit at her party that I knew I’d have to make them again before summer’s end. I put off making them until I realized that as soon as I made my first pumpkin dessert, there was no going back to summer ones. Since I know I have little will power when it comes to pumpkin, it was imperative that I make these and soon. (Beware the pumpkin posts that await next month.) These lemon bars remind me a lot of cheesecake bars. They start with a thick, lemony graham cracker crust that’s topped with a tart, even more lemony filling. I haven’t used sweetened condensed milk much, and I had no idea it would create such a smooth, rich filling. To take the bars over the top, fresh blueberries are folded into the filling, providing a pop of flavor and color. These bars are a little sweet, a little tart and a lot delicious. I know fall is almost here, but these bars are almost enough to make me wish for an extra week of summer.

Lemon Blueberry Bars
Makes 16 bars

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
Zest of one lemon
6 tablespoons butter, melted

For the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries

Directions:
Preheat oven to 350º. Spray an 8×8 inch baking dish with cooking spray and set aside.

In a medium bowl, combine the graham cracker crumbs, sugar and lemon zest. Stir in the melted butter until all the crumbs are moistened. Press firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then cool to room temperature.

Meanwhile, whisk together the egg yolks and condensed milk in a medium bowl. Then whisk in the lemon juice and zest and stir until smooth. Gently fold in blueberries. Pour the filling over the cooled crust and bake for 15 minutes, until just set.

Cool to room temperature, then refrigerate for at least an hour before cutting and serving. Bars are best served chilled and will keep in an airtight container in the refrigerator for 3-4 days.

Source: Two Peas and Their Pod

Food blogging is a truly magical thing. Though I’ve said it before, it bears repeating. It brings together people from different circumstances who share one common love. Friendships are made over conversations about food, but they continue based on so much more. When I met some of my friends at BlogHer Food earlier this year, I felt as though I’d known them forever. Before the conference, I made plans to share a room with my friend Josie. After meeting her (and the other people I “knew” beforehand), I was so sad to leave. I even got a little teary-eyed as I walked away from them, luggage in hand, knowing I had just experienced something amazing but not knowing when we would all see each other again. Since I can’t celebrate Josie’s upcoming addition in person, I’m so glad Annie is hosting this virtual shower for her.

Josie and I at BlogHer Food

Josie, being a true Georgia girl, loves peaches. So when my peach drink concoction didn’t turn out as planned, I decided to go a different route and make a dessert instead. I wanted something that would be light, since showers of any sort are always (at least in my experience) heavy on food. I also wanted the recipe I chose to really showcase peaches. When I found this recipe, I knew it would be perfect. There’s minimal sugar added, which really allows the natural sweetness of the peaches to come through. Plus, it had that light texture I was hoping for. Though I made this recipe into four verrines, you could certainly make smaller ones. They would look lovely lined up on a dessert table in small glasses, each with a small spoon inside. The verrines start out with a peach purée layer that is brightened up with a little lime zest. On top of that is an airy peach mousse that makes up the majority of this dessert. Strawberry purée finishes off the verines, and you’re left with a light, fruity and refreshing dessert that tastes like summer in a glass. Josie, I hope you and the baby enjoy this, and I wish I could be there to share it with you in person.

To see the full roundup of posts for Josie’s virtual shower, make sure to check out the posts on her’s and Annie’s sites.

Peach Mousse Verrines
Makes 4

Ingredients:
For the peach purée:
1 teaspoon powdered gelatin
1 tablespoon cold water
1 cup peaches, peeled, pitted and diced small
juice and zest of a lime
2 tablespoons sugar

For the peach mousse:
1/2 tablespoon gelatin
2 tablespoons water
3/4 cup peaches, peeled, pitted and diced small
2 tablespoons sugar
1/2 cup heavy cream

For the strawberry topping:
1/2 teaspoon gelatin
2 teaspoons water
3/4 cup fresh strawberries, halved
1 tablespoon of sugar
splash of lemon juice

Directions:
To make the peach purée, sprinkle the gelatin over the water in a very small bowl and set aside. Place the peaches, lime zest and juice and sugar in the bowl of a food processor and process until combined. Heat mixture in a small saucepan over medium heat until it begins to bubble. Add the gelatin and stir until completely dissolved. Remove from heat and let cool to room temperature. Divide evenly among 4 glasses and refrigerate until set.

To make the peach mousse, sprinkle the the gelatin over the water in a very small bowl and set aside. Purée the peaches in the bowl of a food processor until completely smooth. Place the purée and sugar in a small saucepan over medium heat until the mixture begins to bubble. Add the gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. When the mixture has cooled, whip the heavy cream until soft peaks form. Gently fold into the peach purée. Divide evenly among the glasses and refrigerate until set.

To make the strawberry purée, sprinkle the gelatin over the water in a very small bowl and set aside. Purée the strawberries, sugar and lemon juice in the bowl of a food processor until completely smooth. Heat the mixture in a small saucepan over medium heat until it begins to bubble. Add the gelatin and stir until dissolved. Remove from heat and let cool to room temperature. Divide evenly among the glasses and refrigerate until set.

Source: Tartlette

Ice cream always has been, and always will be, my favorite dessert. With endless varieties to choose from, you might think that some exotic flavor would be my favorite. However, no matter how many ice cream flavors I try, I always come back to vanilla. I read once that vanilla is the most popular ice cream flavor in our country. In fact, Thomas Jefferson wrote the first American recipe for ice cream, and it can be seen in his papers at the Library of Congress (or here). While ice cream is widely available now, I’d like to think Jefferson would approve of making it from scratch. After all, everyone can benefit from a fabulous vanilla ice cream recipe. If you’re still looking for the one, look no further.

This recipe is everything vanilla ice cream should be – rich, creamy and speckled with flecks of vanilla bean. This ice cream can serve as the base for so many delicious toppings (homemade caramel sauce, perhaps?) and also tastes wonderful as an accompaniment to almost any dessert. My favorite way to eat this, though, is simply with sliced, fresh strawberries on top. There’s something so insanely satisfying and refreshing about it, and I honestly can’t get enough. If I had to pick one ice cream to keep in my freezer year round, this would be it.

Vanilla Bean Ice Cream
Makes about 1 quart

Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 teaspoon of vanilla extract

Directions:
Combine the milk, sugar, 1 cup of the cream and salt in a medium saucepan and place over medium heat. Once the mixture is warm, scrape the seeds from the vanilla bean into it and add the bean. Cover, remove from heat and allow to steep for 30 minutes at room temperature.

Pour the remaining cup of cream into a large bowl, preferably one with a pour spout, and set a mesh strainer on top. In a medium bowl, whisk together egg yolks. Slowly pour the warm liquid over the egg yolks, whisking constantly, then pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (or spatula). Pour the mixture through the strainer and stir into the cream until incorporated. Place in an ice bath until cool, then chill completely in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, then freeze the mixture in an ice cream maker according to manufacturer’s directions.

Source: The Perfect Scoop by David Lebovitz

PS – I couldn’t help but share this snapshot my friend Jessica took of me and David together at BlogHer Food:

Hummingbird cake is a true southern dessert. If you ask people in other parts of the country if they’ve ever had hummingbird cake, chances are they’ll look at you like you’re crazy. I have no idea where the cake originated from, but I know I’ve been enjoying it for most of my life. I guess I should add this to the list of cooking questions I need to ask my grandma. What I do know about hummingbird cake is this – it’s a delicious combination of banana, pineapple and coconut. With all these tropical flavors, it’s no wonder why this cake is so popular during spring and summer. As far as nuts in the cake go, I love them. I grew up eating this cake with pecans, but I used the suggested walnuts this time around. You can use whichever you prefer, or skip the nuts altogether. I happen to love the texture the nuts add, but I know there are those of you out there who think nuts have no place in desserts. Either way, you’re guaranteed a moist, flavorful cupcake. When topped with the dried pineapple flowers, these cupcakes are truly gorgeous and make a perfect centerpiece for a summer dessert table.

Hummingbird Cupcakes
Makes 24

Ingredients:
For the cupcakes:
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
11 tablespoons unsalted butter, melted and cooled
1 1/4 teaspoons vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted (optional)
2/3 cup unsweetened shredded coconut

For the frosting:
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners’ sugar, sifted

2 large pineapples, peeled (for the flowers)

Directions:
Preheat the oven to 350º. Line cupcake pans with paper liners. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla and sugar and beat until blended and smooth. On low speed, beat in the eggs one at a time, mixing well after each. Mix in the mashed banana, then the dry ingredients. Beat just until incorporated. Using a rubber spatula, gently fold in the pineapple, walnuts (if using) and coconut.

Fill each prepared liner about 3/4 full of batter. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer. Beat on medium speed for 2-3 minutes, or until combined and smooth. Mix in the vanilla extract. Gradually add the sugar until completely incorporated. Increase the speed and continue beating until the frosting is smooth. Frost cooled cupcakes as desired.

Note: Annie recommends increasing the frosting by 50% if you like higher frosted cupcakes. I have always liked cake more than frosting and actually prefer mine frosted lower. However, if you love frosting, your best bet is to make a little extra.

To make the pineapple flowers, preheat oven to 225º. Line two baking sheets with parchment paper or nonstick baking mats. Using a melon baller or measuring spoon, remove the “eyes” from the pineapple. Slice as thinly as possible (we used an electric knife) and transfer to prepared baking sheets. Bake for about 30 minutes, then flip and continue baking until the pineapple is completely dried, anywhere from 30 minutes up to an hour more. Place in cupcake pans to cool to form the flower shape. If you want to speed up the process, you can increase the heat to 300º, which will result in a deeper color. If you do this, make sure to frequently check the pineapple so that it doesn’t burn. Refrigerate in an airtight container up to 3 days.

As seen on Annie’s Eats, cake from Martha Stewart’s Cupcakes, frosting adapted from Confections of a Foodie Bride

I can’t believe that, as I write this, I’m preparing to see the final Harry Potter movie. By preparing, I mean trying not to totally freak out at all the things I know are going to be different than the book. Because as much as I love the movies, the books are better (but isn’t that always the case?). If we still lived in Orlando, you can bet that Eric and I would be breaking out our Universal passes and watching the movie at the park after spending the day at Wizarding World. Since we can’t do that, though, I wanted to celebrate the last movie the next best way – with food. :)

You may recall the Frozen Butterbeer I posted last year. These cupcakes are basically that in dessert form. The original recipe called for butter flavor, but I wanted the cupcakes to be as close to my frozen butterbeer as possible and used butterscotch schnapps instead. The flavor is subtle, but that’s because the cupcakes get a huge dose of butterscotch goodness from the filling and frosting. After baking, they’re filled with a luscious butterscotch ganache, topped with butterscotch frosting and drizzled with the remaining butterscotch ganache. The butterscotch ganache isn’t as thick as a typical ganache; it’s more like a glaze, so it’s perfect for filling and drizzling. The buttery cake helps to balance out the sweetness of the filling and frosting, and the flavor is so close to butterbeer that it’s ridiculous. So even if you’re just a muggle that likes butterscotch, you will love these. I found that I had quite a bit of the butterscotch ganache leftover, and I think I could’ve easily gotten away with using half of it. I have reflected that change, as well as the substitution of the schnapps, in the recipe below. Also, I recommend using a vanilla cream soda (like Virgil’s) for the best flavor.

If you’re looking for other Harry Potter related treats to make this week, check out my Sorting Hat Pita Bread (which doesn’t look a lot like the Sorting Hat but is still pretty cool) and Cauldron Cakes.

Butterbeer Cupcakes
Makes 18

For the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda

For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy cream

For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)

Directions:
To make the cupcakes, preheat oven to 350º and line cupcake pans with liners. In a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Add both sugars and continue beating until well combined. On low speed, add eggs one at a time, beating well after each addition.

Combine the schnapps and buttermilk. Add the dry ingredients in three batches, alternating with the cream soda and buttermilk. Mix until just combined, scraping the sides and bottom of the bowl as needed. Fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

While the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. Stir occasionally until combined. Remove from heat and allow to cool to room temperature. Transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.

To make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined. On low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting. Frost cupcakes and drizzle with remaining syrup.

Adapted from amyBites

I know this may come as a shock to some of you, but I’m going to put it out there anyway. There was once a time in my life that I didn’t like brownies. Actually, I wasn’t that fond of chocolate at all. The Easter Bunny would always bring me a white chocolate rabbit, and I turned down many slices of chocolate frosted birthday cake. Even now, I don’t really enjoy making chocolate frosting at work and always manage to inhale cocoa powder when doing so. If I had to pick a favorite dessert, it would most definitely be ice cream. Brownies have grown on me, though, and I couldn’t resist the urge to bake a batch of these soon after saving the recipe. While I haven’t always liked chocolate desserts, their appeal to me has increased steadily over the years. And now that I’ve tried these brownies, I find it difficult to imagine how it was possible that I once disliked such a delicious dessert.

These brownies are, without a doubt, one of the most decadent desserts I’ve ever made. They’re rich, gooey, fudgey, chocolaty and insanely satisfying. I’m one of the people that loves added texture in my brownies, so the pecans and chocolate chips are perfect for me. I think even those of you in the “brownies shouldn’t have mix-ins” camp will still appreciate these brownies. Because while they’ve got extra stuff in them, they’re still in your face with chocolaty goodness. On top of that, you’ve got an amazing sweet and melty caramel sauce that swirls into the brownies. If that doesn’t sell you, well, you should know I added salt to my caramel sauce. And not just any salt, some really fantastic fleur de sel. Salt+caramel+chocolate = deliciousness.

I made a few changes to the recipe. Taking Shawnda’s advice, I reduce the batter amount by half. I work at a cupcake shop and do not need more sweets than I already have. I used this caramel sauce and substituted 3/4 teaspoon of fleur de sel for the 1/4 teaspoon of coarse salt. I cooked the caramel to the soft ball stage, which is about 235ºF. You can certainly use caramel candies like the original recipe calls for, but I have to say I think the salted caramel really adds something special. Instead of baking the bottom layer, then adding the caramel and top layer and baking again, I baked everything at once. I found this method to be much easier, but I will warn you that it is a little difficult to tell when the brownies are done.

Salted Caramel Brownies
Makes 12 to 16

Ingredients:
3/4 cup pecans
1/2 cup (1 stick) unsalted butter
6 ounces bittersweet chocolate, coarsely chopped
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup caramel sauce
1/2 cup semisweet chocolate chips

Directions:
Preheat the oven to 350º. Place the pecans on a single layer on a baking sheet and bake until toasted, about 7 minutes. Coarsely chop and set aside. Line an 8 x 8-inch baking pan with foil, leaving several inches overhang on the sides. Grease the foil with butter or cooking spray and set aside.

Place the bittersweet chocolate in a medium bowl set over a pot of simmering water, making sure the water does not touch the bowl. Stir occasionally until melted and smooth, then remove from heat. Whisk in the sugar, eggs and vanilla and continue whisking until glossy and thick, about 2 minutes. Stir in the flour and salt and mix until just blended. Transfer the batter to the prepared pan and spread evenly.

Stir half of the chopped pecans into your prepared caramel sauce (if you use store-bought, you may have to heat it up slightly before doing this). Drop the caramel pecan mixture by spoonfuls onto the brownie batter. Gently swirl with a wooden skewer or thin metal spatula. Scatter the remaining pecans and chocolate chips on top. Bake for about 35 minutes. Set the pan on a wire rack and allow brownies to cool completely in the pan. Grab the foil overhang to lift the brownies out of the pan. Cut into squares and serve. Extra brownies (if there are any!) can be kept in an airtight container up to a week and will stay even fresher if wrapped individually in plastic wrap.

Heavily adapted from The Powdered Plum, first seen on Confections of a Foodie Bride, originally from The Pastry Queen by Rebecca Rather

One of my weaknesses is espresso. I love it in any form, especially when it’s in a caramel latte. I don’t really like the artificial flavor syrups that some places use in their lattes. If I’m going to drink a caramel latte, I want it to have real caramel sauce in it. I guess you could say caramel is another one of my weaknesses. :) I recently had a delicious caramel latte (with homemade caramel sauce) at a local coffee shop, and I was inspired to make my own caramel so that I could enjoy caramel lattes whenever my heart desires. Having this caramel in the refrigerator has been both a blessing and a curse. Knowing it’s in there makes me want to put it on everything, but having it in there means it’s ready when I want it.

Caramel is relatively easy to make. The key is to focus and not try to unload the dishwasher or something while your caramel is cooking. When looking for a recipe, I had to look no further than David Lebovitz. Since he’s the ice cream king, I knew his caramel sauce would taste amazing. He actually has a wonderful step-by-step photo tutorial that’s definitely worth checking out. There are two methods to making caramel: wet and dry. This recipe uses the dry method, which means no water is added while the sugar caramelizes. The sugar does get incredibly hot, so make sure to be extra cautious while working with it. If you’ve never made caramel, you’re missing out. It’s not that hard, and the results are totally worth it. I will warn you, though, you’ll want to top nearly everything with it. I’m already working on a gelato recipe using this caramel and can’t wait to share it (assuming it turns out).

Creamy Caramel Sauce
Makes 1 1/2 cups

Ingredients:
1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon pure vanilla extract

Directions:
In a large, deep, sturdy saucepan, spread the sugar in an even layer and place over low to medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center. Continue gently stirring until all of the sugar is melted, but take care not to over stir. Once the caramel reaches a deep amber color, immediately remove it from the heat. Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream. Stir in the salt and vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth.

The sauce can be stored for up to 2 weeks in the refrigerator. It can be rewarmed in the microwave or in a saucepan set over low heat. Add additional cream if the sauce is too thick.

Adapted from The Perfect Scoop by David Lebovitz

I have a slight obsession with cookbooks, mostly of the dessert variety. Since there are very few cookbooks I absolutely know without a doubt I’ll love, I often check them out from the library before buying them. It’s nice to be able to test out a few recipes first. If I find myself reluctant to return it, I’ll buy the book. A few months ago, a friend mentioned the cookbook The Boozy Baker to me. Not to sound like a lush, but alcohol in desserts? I am so there. I have a long list of cookbooks that I need want, so I hadn’t yet purchased it. Although I wasn’t looking for it, I happened to find it at the library Saturday morning. The next day, I was making these oak bars. This one has officially been bumped to the top of the “cookbooks to buy” list.

These blondies are different than any I’ve made before. There’s only a 1/4 cup of Chardonnay in them, but don’t underestimate the flavor it provides. Oak bars don’t taste like wine. Rather, they have flavor notes similar to that of the wine. The key to getting that flavor is to use an oak aged Chardonnay (hence the name oak bars). Have you ever tasted a barrel aged wine against a stainless steel aged wine of the same variety? The difference is instantly noticeable. With Chardonnays, the oak barrels (used in fermentation, aging or both) are what provide the wine with hints of butterscotch and vanilla. I generally prefer unoaked Chardonnays, which have a fruitier flavor with a crisper finish. After trying these blondies, though, I’m rethinking that preference. They’re bold and butterscotchy, even when you get a bite without the butterscotch chips. The toasted cashews add a wonderful flavor and crunch to the chewy blondies. As you can imagine, these taste great with a glass of Chardonnay.

Oak Bars
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 egg
1/4 cup oak aged Chardonnay
1/2 cup chopped, toasted cashews
3/4 cup butterscotch chips

Directions:
Preheat oven to 350º. Line an 8-inch square pan with foil, leaving a 2 inch overhang. Lightly coat with nonstick spray and set aside.

In a small bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy. On low speed, beat in the egg and Chardonnay. Gradually beat in the flour mixture until just combined. Stir in the cashews and butterscotch chips.

Pour batter into prepared pan and bake for 25 to 30 minutes, until the edges are golden and the center has just set. Cool completely in pan set atop a wire rack. Remove from pan using foil overhang, then cut into 12 bars. Store in an airtight container for up to four days (if they last that long!).

Adapted from The Boozy Baker by Lucy Baker

Last year, Eric and I went to New York City for the first time. While we were there, we ate at Serendipity 3 and had the most amazing meal. I still think about the meatloaf and mashed potatoes we ate, but the frozen hot chocolate was the most memorable item we had that night. It was unlike any dessert I’ve ever tried. While it was definitely large enough for each of us to have a generous serving, I’m pretty sure I could have downed the entire thing on my own. Seriously.

Shortly after returning from our trip, I tried unsuccessfully to replicate this delicious dessert. Unfortunately, most of the recipes I found called for store-bought hot chocolate mix, which didn’t yield the drink I remembered. I was thrilled when I found a recipe that actually called for making a mix with real chocolate and cocoa powder before turning it into frozen hot chocolate. I used a blend of bittersweet and semisweet chocolate, but I think semisweet on its own would work just fine. The flavor of this will greatly depend on the quality of chocolate you use, and I recommend using the best chocolate you can find. I was afraid the ice would diminish the flavor of the chocolate, but this drink, despite being icy, is actually quite rich. Although I can’t remember exactly how the one I had tasted, I feel like this one is pretty close. And hey, since I can’t go to New York to have one whenever I want, this is a pretty good alternative. I think Serendipity has a couple varieties of this drink, and I can’t wait to try making it again with mint or peanut butter!

Since it’s Valentine’s Day, I want to spread a little love in the form of a $25 gift card to Bake it Pretty. They have adorable straws that would be perfect for drinking this frozen hot chocolate, and I especially love their sprinkles and cupcake liners. To enter the giveaway, leave a comment on this post telling me about the most memorable dessert you’ve ever had. The Rules: One entry per person, U.S. residents only. The giveaway will close on Tuesday, February 15 at 11:59 pm, EST. Please make sure to leave a valid email address so that I can contact you if you win. One winner will be randomly chosen and announced on Friday. I can’t wait to read your responses! Good luck and happy Valentine’s Day from me to you!

Frozen Hot Chocolate
Ingredients:
1 tablespoon unsalted butter
1 tablespoon Dutch-process cocoa powder
3 tablespoons sugar
4 1/2 ounces chocolate, coarsely chopped
1 1/2 cups milk
3 cups ice
freshly whipped cream and grated chocolate for serving, optional

Directions:
Combine butter, cocoa powder and sugar in a small bowl set over a small pot of simmering water. Whisk until a paste forms. Add chocolate and continue whisking until chocolate melted completely. Gradually whisk in 1/2 cup of milk. Remove from heat and set aside to cool.

Once chocolate mixture has cooled, combine it with ice and remaining 1 cup of milk in a blender. Blend until ice is crushed and mixture is thoroughly blended. Do not over blend, as the texture should be somewhat icy. Top with whipped cream and grated chocolate, if desired. Serve immediately.

Makes 2 generous servings

Heavily adapted from La Belle Cuisine