Gerbeaud Cake

If you like sweet cake, this is not your cake, move on.  If you like European low sugar type cakes, rich in nuts, this is your cake.  We really liked it.  I am totally going to make it again.  Maybe for a birthday coming up in September. Mwa ha ha.

Gerbeaud Cake 

A Traditional Hungarian Dessert

For the dough: 

1 packet instant yeast 

4 cups all-purpose flour 

½ cup sugar 

1 teaspoon baking powder 

1 egg 

7 ounces butter, melted 

½ cup milk 

For the filling: 

7 ounces apricot preserves 

7 ounces walnuts, chopped 

For the chocolate topping: 

5 ounces dark chocolate 

2 ounces butter 

Instructions: 

1. In a medium bowl combine flour, yeast and baking powder. 

2. In a large bowl whisk together egg, warm milk, sugar and melted butter. Gradually stir in flour and yeast mixture and knead until the dough is smooth and not sticky. Cover the bowl with a plastic wrap and place it in a warm place to rise for 30-40 minutes. 

3. Meanwhile, in a medium bowl mix together walnuts and apricot preserves. 

4. Preheat the oven to 355 F. 

5. Line 13x9-inch baking pan with a parchment paper. Divide the dough into 3 equal parts. 6. Lightly dust a working surface with a flour and roll out the first piece of dough to be the size of your baking pan. I used a ruler for convenience. 

7. Transfer first layer of dough into the baking pan and spread half of the apricot-walnut mixture on top. Repeat with the remaining 2 layers of dough. 

8. Pierce the top layer with a fork 10-15 times. 

9. Bake the cake for 25-30 minutes until top is golden brown. 

10. Remove cake from the oven and let it cool. 

11. In a small bowl combine butter and chocolate and microwave in 10-15 seconds intervals until melted. Give it a stir and evenly spread the chocolate on top of the cake. 

12. Chill for an hour or until chocolate is set.

Old Fashioned Chocolate Cake with Mint Italian Meringue Frosting

Long time, no see!   I am back with chocolate cake!  Yeah.  Italian meringue seems to be a bit of a pain but it is actually quite easy.  Just get everything ready and it will go super fast.

Old Fashioned Italian Chocolate Cake

3 cups flour
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 2/3 cup sugar
1 1/2 buttermilk
1/2 cup water
1 cup oil
1 Tablespoon vanilla
2 eggs

Preheat oven to 350°.  Combine dry ingredients, set aside.  In a large bowl mix sugar and oil, beat in eggs, then add vanilla.  Add 1/2 of the dry ingredients to oil and sugar mixture. Combine.  Add buttermilk and water. Combine.  Finally add the remainder of the flour mixture. Pour into well greased and floured pans or into a greased 9 x 13 pan.  Bake at 350° F for about 35 to 45 minutes.  Insert toothpick in center of cake to check to see if it is done.

Mint Italian Meringue Frosting

8 egg whites
1 3/4 cup sugar
pinch of salt
1/2 cup water
1 pound butter
2 teaspoons peppermint extract.
1/4 to 1/2 teaspoon green coloring

In a saucepan pour sugar in.  Drizzle water over sugar evenly.  Do not stir.  Cover and bring to a boil.  Separate all of the eggs, insuring no yolk gets in the white. Place egg whites in bowl of mixer.  When the sugar and water begin to boil place candy thermometer in.  At 230°F, start beating egg whites. When the sugar water reaches 250°F slowly pour into whipped egg whites as the mixer runs.  Continue whipping for 8 to 10 minutes.  Side of mixer bowl should feel cool to the touch when ready to add butter. Add butter a little at a time.  Once all butter is in, add extract and coloring.  Beat until combine.  If it looks curdled just let it keep mixing, it will come back together.

Protein Packed Almond Flour Banana Muffins

These are delicious and pretty healthy as far as baked goods go.  I didn't think my kids would like them but they did.  I also thought if they did eat them, they would only eat where the chocolate was, on top. Yes, it happens a lot.  Eat only the tops of the cupcakes where the frosting is.

You can expect a little deflation.  There are a lot of eggs in these.  See below in the pic, they are kind of poofed and above they are not, these are the same muffins.

Almond Flour Banana Muffins
If you don't have coconut flour, use corn starch.

Makes about 18 muffins.

4 bananas, ripe
2 cups almond flour
1/2 cup coconut oil

6 eggs

2 teaspoons vanilla
2 teaspoons baking powder
2 tablespoons coconut flour
1/2 teaspoon salt

Preheat oven to 350°.  Get ready some muffin tins lined with papers.

Throw all these ingredients into your blender and give it a whirl until it is completely combined.  Pour into muffin cups.  Bake for about 20 - 30 minutes.

Stick a toothpick in and make sure it comes out clean. So easy!

I added a teaspoon of mini chocolate chips to the tops of my muffins before putting them in the oven.
On a couple I inserted three black berries into each.

Chocolate Peanut Butter Cheesecake

Tea time will be back soon.  I am sconed out at the moment and needed a breather from all that scone baking, In the mean time, I bring you this lovely cheesecake.  Swoon.

Some time ago it was my husbands birthday.  We celebrated with some delicious chocolate peanut butter cheesecake. I made a few mistakes but in the end it was okay.

One of the mistakes I made was that I overfilled the water.  When I make cheesecake, at least in recent times, I put it in a water bath.  I find the cheesecake to be more moist and it bakes better.  You will see this idea in a lot of recipes. It helps with not getting that infamous crack on top.

You need to have a piece of foil large enough to cover the bottom of your cheesecake.  I find that the standard foil here in the US is narrow, not wide enough to get a nice seal on the bottom of a 9" round. Most times I do not have the wider heavy duty foil.  If you want to do the water bath I recommend getting the wider foil.

The other mistake I made was not putting enough of the batter mixed with the peanut butter.  It got too thick and dint go on the cheesecake evenly.  Also the chocolate portion was dulled by too much batter.  Next time, half and half.  This will make the chocolate portion of the cheesecake more chocolatey and the peanut putter portion more pourable and spreadable.

Yes, there will be a next time because it still was good.

Chocolate Peanut Butter Cheesecake

crust
1 cup finely ground chocolate wafer cookies (4 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar

filling
4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter

Preheat oven to 350°F.  Grind chocolate wafer cookies into crumbs, mix with melted butter and sugar. Line bottom and a little up the sides of a 9 inch round cheesecake pan, Bake for 10 minutes.  Remove from oven.

In a mixing bowl place cream cheese and sugar and salt.  Blend together for about 3 minutes.  Add in vanilla.  Add in eggs one at a time, mixing after each one. Scrape down sides. Mix just until blended. Divide batter in two.

In the same mixer with half the batter, add peanut butter and blend until combined.  Pour into a bowl and set aside.  Melt chocolate in bain marie or microwave, making sure just to heat it until it melts. In that same mixer combine the reserved half of batter and add in the chocolate.

Pour the chocolate batter into the prepared crust cheesecake pan.  Spoon peanut butter batter over the top. Smooth.  Place in oven on center rack.  Bake for approx. one hour and 10 minutes.  Keep an eye on it.  You want it to be slightly jiggly in center before you take it out.

This following alternate way of baking is not necessary but it will yield a very moist cheese cake.

If you would like to bake it the way I did (ensuring that you cover the bottom better than I did), cover the bottom of cheesecake pan in foil, making sure it is tight around.  Place in in a larger baking pan. Pour in some water to the larger baking pan (under the cheesecake pan) about an inch.  It should not be anywhere near the top of the foil on the cheesecake pan.  Once the cooking time is complete, open the oven door a crack and let the oven cool to room temperature before removing the cheesecake.

It's Tea Time Tuesday: Double Chocolate Scones

It's tea time again with my good friend Sandy of Quilting For The Rest Of Us. This week we decided to get all dessert on you.  Chocolate!  Click on over to Quilting For The Rest Of Us to check out some amazing teas from Sandy.  

My book this week is The Dog Who Saved Me by Susan Wilson.  It's a heart warming story of a wounded policeman who is in the throws of a trauma from the beginning of the book.  The dog's story is interwoven with the man.  The author takes you into the man's despair and the dogs struggle. Together they learn to trust, to the greatest extent possible.  

Double Chocolate Scones

No glaze needed on these.  Dunked in some tea... heavenly

2/3 cup half and half cream 

1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1/4 cup Dutch-processed unsweetened cocoa powder
1/2 cup granulated white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
2/3 cup chocolate chips

Preheat oven to 375°F.

In a food processor or bowl, combine dry ingredients, mix well.  Add in the butter pieces. Blend until the mixture looks like sand or as they say, mealy.  In a separate bow mix in the vanilla, half and half and egg.   Add wet ingredients to the dry and mix only until it comes together.  Even if there are dry clumps in spots, better to pull it out of the processor and knead it together.  Again working it only as much as needed to get together.  Pat into a big round disc and then cut into 8 segments.  I placed them in my scone pan but certainly you can place them on a baking sheet.  Bake for about 20 minutes.  Test with a toothpick if you are uncertain.

Magic Chocolate Cake

I made this cake for my Mom's birthday.  We really loved this cake! Of course, it magically disappeared.

After 13 years this month of being a stay at home mom, I am returning to work.  What?  Yes, its true. Things change.  It's been a difficult shift for me but I am looking forward to getting back in the groove.  More things to learn.  Always a good thing.  One of the cool things that will happen is that my girls will see their Mamma in a new role.  The working Mom.  A breadwinner.  Instead of making the bread I will be earning the money to buy the bread.  Ha! But I will still be making bread. It will just be relegated to Sundays.  Hopefully I will get my girls making bread too.

In the coming weeks, besides Healthy 2017, I will be doing quick and easy meals, hopefully healthy too.  I hope to set it up as a linky so you can all share your recipes too!

BLACK MAGIC CAKE
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350°F.

Beat sugar and oil for 4 minutes.

Add in vanilla extract and then eggs one at a time.

In a bowl combine dry ingredients in a separate bowl.  Cocoa powder, flour, baking powder, baking soda, salt.

In a large measuring cup combine buttermilk and coffee.

Add dry ingredients and wet ingredients alternately two times, ending with the dry ingredients.

Pour into two 9" greased and lined baking rounds or all of it in a 9 x 13.

Bake 30 to 40 minutes.

Zucchini Brownies

Swoon.  These are delicious.  Most delicious.

This recipe will not use up a ton of zucchini.  But it will be one of the BEST ways to use your zucchini.  Melt in your mouth goodness!  My kids gobbled them up.  And, at 170 calories, a piece, I had a few of them too.

Zucchini Brownies
Original recipe can be found here, at King Arthur Flour.  They have some nice tips to share.  I am not paid to say this but this is my favorite flour to use.
Yield 16 brownies.

8 ounces zucchini (about one 8" zucchini, trimmed, cut into chunks or 1 1/2 cups pushed down)
3 tablespoons butter, melted
3 large eggs
1 teaspoon vanilla extract
3/4 cup sugar
2/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
1/2 teaspoon baking powder
heaping 1/4 teaspoon salt
1/2 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
3/4 cup semisweet or bittersweet chocolate chips

Frosting
3/4 cup semisweet or bittersweet chocolate chips
1/4 cup heavy cream or 3 tablespoons milk

My chocolate (it was frozen) did not melt all the way that is why there are those little bumps.

Preheat your oven to 350°F. Lightly grease a 9" square pan.

In a food processor process the zucchini with the butter until it is smooth.  Add in the eggs and vanilla next. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.

Pour into the prepared pan and sprinkle the chips evenly over top.

Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. 

Cool on wire rack completely before frosting them.

frosting: Heat milk or cream in microwave and pour into chocolate chips to melt them.  If there are any unmelted portions, heat the mixture briefly in the microwave.

Spread the frosting on the brownies. Let set.
Yield: 16 brownies.

Mint Frosted Brownies

Mint frosting on brownies?  What?  Oh so delicious.  I sure am glad these brownies left the house.  I would not be able to help myself.
Brownies
Note:  I don't know what I was thinking and added a little too much cocoa powder, like a teaspoon.  It tasted too strong of coffee.  Oops, don't make that mistake.  1/2 teaspoon is what you want.  Unless of course, you are frosting it with coffee icing. Then, go for it.

3/4 cup (170 grams) unsalted butter, plus more for the pan
3 ounces (90 grams) bittersweet chocolate, chopped
1 1/2 cups (300 grams) granulated sugar
1 tablespoon vanilla extract
3 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon instant espresso powder (optional)
1/2 cup (40 grams) cocoa powder
1/2 cup (70 grams) all-purpose flour

Preheat the oven to 325°F. Grease an 8-inch square pan. Line the pan with parchment paper so that a couple inches hang over the edge. I sometimes use a 9 inch- an 8 inch pan will yield higher brownies.  

Place the butter in a medium saucepan and melt over medium-high heat. Allow the butter to cook until the milk solids bubble up and then settle into the pan and caramelize. Swirl the butter in the pan in order to see the color of the little bits on the bottom. As soon as the milk solids are golden and the butter smells nutty, about 3 to 5 minutes, remove the pan from the heat.

Add the chopped chocolate to the browned butter and let stand for 1 minute to melt and then whisk together. Pour it into the sugar and and vanilla while the butter mixture is still warm. Whisk in the eggs, salt, and espresso powder until completely incorporated. 

Directly over the bowl with the chocolate mixture, sift in the cocoa powder and flour. Fold the ingredients together until just combined using a spatula.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.  

Mint Frosting
This is one of those recipes where you have to go by feel.  Too much liquid and you will have a soupy mess.

1 stick (4 ounces) butter
1 brick (8 ounces) cream cheese
1/4 cup creme de menthe, starting with a tablespoon at a time
3 cup plus confectioners sugar
1 teaspoon peppermint extract

Cream butter and cream cheese, add in some confectioners sugar. Beat.  Add in creme de menthe.  More confectioners sugar.  Add in extract.  Add confectioners sugar until you get the desired consistency.

Chocolate Italian Love Cake

Why do they call this Italian Love Cake.  Here's my take.  Italian because it has ricotta in it.  The ricotta layer which is on the bottom is cannoli filling like.  The love part, well, lets just say you will love this cake!  Creamy and delicious.

Continued after the jump.

Best Fudgy Brownies Ever

I think this is the BEST brownie I have ever made! These brownies are fudgy, rich and chocolaty.  They are not overly sweet- just right! They were our Valentine's treat. They disappeared like, poof!

Best Fudgy Brownies

Makes 16 brownies

3/4 cup or 6 ounces unsalted butter, plus more for the pan
3 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
3 large eggs
3/4 teaspoon salt
1 teaspoon instant espresso powder
1/2 cup cocoa powder
1/2 cup unbleached flour

Preheat the oven to 325°F. Grease an 9-inch square pan. Line the pan with parchment paper so that a couple inches hang over the edge. 

 

Place the butter in a medium saucepan and melt over medium-high heat. Allow the butter to cook until the milk solids bubble up and then settle into the pan and caramelize. Swirl the butter in the pan in order to see the color of the little bits on the bottom. As soon as the milk solids are golden and the butter smells nutty, about 3 to 5 minutes, remove the pan from the heat.

 

Add the chopped chocolate to the browned butter and let stand for 1 minute to melt and then whisk together. Pour it into the sugar and and vanilla while the butter mixture is still warm. Whisk in the eggs, salt, and espresso powder until completely incorporated. 

 

Directly over the bowl with the chocolate mixture, sift in the cocoa powder and flour. Fold the ingredients together until just combined using a spatula.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.  

 

Double Chocolate Biscotti

A bit more of the biscotti for you.  I think this one is one of my top two favorites.  I just love it.  So chocolatey and not too sweet.

I am off to play nurse maid to my little one who finds herself pretty sick today.  Poor thing.  Some tea with honey and lemon is in order.

Double Chocolate Biscotti

2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 stick butter, softened
1 teaspoon vanilla
1 cup sugar
2 large eggs
3/4 cup semi sweet chocolate chips
1 cup walnuts, chopped

Preheat oven to 350F.

Cream butter with sugar, mix five minutes.  Add in eggs one at a time and then vanilla.  In a separate bowl mix together flour, cocoa, salt and baking soda.  Add to creamed butter.  Add in the chocolate chips and the walnuts.

Shape dough into logs and place on parchment paper or a nonstick pan. Bake for 35 minutes.  Remove from oven and let cool for about ten minutes.  Remove from pan.  With a serrated knife, slice into 1/2 inch to 1 inch thick slices.  Place on cookie sheet again bake for 10 minutes.

Chocolate Peanut Butter Crunch Bars

Swirly Twirly Delicious Crunch Bars.  Don't they look all cream and coffee like?  They have nothing to do with coffee.  They have everything to do with peanut butter, chocolate and rice crispy-ish cereal.

My kids went crazy over these even my daughter who is not necessarily a fan of peanut butter.  I will tell you they are pretty rich.  To be true I would like them just as well without the topping.  Just the crunch part.  Next time I make them I will just drizzle a little chocolate over top or stir it into the mix. (This may be one of those times when I am being like my Mom- scraping frosting off of cake- yes, she is one of those).

Chocolate Peanut Butter Crunch Bars
Super crispy.

3 cups crispy rice cereal
3/4 cup brown sugar
1 cup peanut butter
1/2 cup corn syrup
1 tablespoon vanilla extract

1 1/2 cups semi sweet chocolate chips
2 tablespoons shortening
1 1/2 cups peanut butter chips

Lay parchment or foil in a 8 x 8 square pan. Set aside.


In a microwave safe bowl or on the stove combine corn syrup, sugar and peanut butter.  Heat for one minute, stir.  Heat one minute more.  Combine this mixture with the vanilla and then the rice cereal. Press into prepared pan, smoothing the top.  Chill for at least an hour.

Melt chocolate chips with shortening, stirring frequently.  Once melted spread over top of rice cereal mixture.  Next, melt peanut butter chips, stirring frequently as well.  Once melted place blops, a very technical term, of peanut butter in various places on melted chocolate.  Take a toothpick or a skewer and swirl the peanut butter blops into the chocolate.  Chill.  Best if you chill overnight.  Its really difficult to wait that long.

Iced Fudgey Brownies

I am always looking for simple ingredients to make simple desserts that taste really fantastic.  I dont know how many brownie recipes are on my blog, four maybe five.  The one called Best Brownies I really love but it only makes an 8 x 8 pan.  Ooops, sorry I just realized I have not posted that yet because they disappear before I get a chance to photograph them. Sometimes you want something bigger.  This is the big size brownies.  Perfect for taking somewhere.  That is exactly what I did with these I took them to my quilters meeting with fresh strawberries punctuating them on the tray.

If you are a cakey brownie lover these are not the brownies for you.  If you like fudgey, well, these are the ones!

Lunchroom Lady Iced Fudgey Brownies

1 cup butter

1/2 cup cocoa

2 cup flour

2 cup sugar

4 eggs

4 teaspoon vanilla

1/2 teaspoon salt

Preheat oven to 350F.  Beat the butter and sugar until lemony. Add in eggs one at a time, beating until completely blended.  Add in vanilla and salt and finally flour and cocoa powder.

Pour into a greased 9×13 pan.  Bake 20-25 mins.

Frost and serve.  Frosting recipe below.

Icing

1/2 cup softened butter

2 tablespoons half and half but milk is fine

1/3 cup cocoa

3 cups powdered or confectioners sugar

dash salt

Beat all of the ingredients together until light and creamy. Frost as desired.

Coconut Chocolate Bars

These are really good.  They are practically walking out of here.   My girls have been enjoying them in their lunches.

Coconut Chocolate Bars

2 cups graham cracker crumbs
1/2 cup almond meal
1/2 cup white sugar
1/2 cup melted butter
1 (14 ounce) can sweetened condensed milk
2 cups flaked coconut (I used frozen grated, fresh coconut from Goya)
1 (12 ounce) package dark chocolate chips

In a 9 x 13 baking pan, combine melted butter, graham cracker crumbs and almond meal.  Mix together well.  Press evenly over bottom and place in preheated 350F oven for 15 minutes.

Remove pan from oven and pour the condensed milk/ coconut mixture evenly over top.  Place back in oven for 25 to 30 minutes.  The edges should be a bit golden.  If you use dry flaked coconut, place in oven for about 15 minutes.  Remove from oven and sprinkle chocolate chips over top.  Wait a few moments and spread the chocolate over top.  Let cool completely and cut with a sharp knife into squares.

Chocolate Cake, In A Mug, Regular and Gluten Free

Last night after returning home from a night out with my husband, I decided to make this for me and my girls.  I had ordered a vegetarian meal, which was pretty light and the pita that came with it was of course made with regular flour so I could not eat that.  Honestly, I was still kinda hungry when I came home.  I thought this would be fun for the girls.  Portion is controlled which is perfect.  It really was perfect.  I like that I can give the girls a treat once in a while without making a whole batch of something.

As far the pics go- this was emergency chocolate cake in the evening.  Not chocolate cake, decorate it, plan it and shoot it from all angles with the camera kinda cake.  Get over it- their pics. When you taste it, it will taste way better than this picture looks.

I have to say this is very good chocolate cake.  And it was gluten free, well, the one I had- you would never know.  It was so very delicious. In case you are wondering- it's about 275 calories.


Emergency Chocolate Cake

2 tablespoon cake flour (or regular...)
2 tablespoon sugar
1 tablespoon cocoa powder
1/4 teaspoon baking powder
a pinch of salt
2 tablespoon milk
2 tsp oil
1/2 teaspoon vanilla
1 tablespoon mini chocolate chips or whatever your little heart desires

Put all dry ingredients in mug and stir with a fork until smooth. In a little bowl mix the milk, oil and vanilla and add to the dry mix in the mug.  Sprinkle chocolate chips on top. Microwave for 1 minute. Allow to cool a minute or two before eating.  Can you stand it?

Emergency Chocolate Cake

1 tablespoon tapioca flour
1 tablespoon brown rice flour
2 tablespoon sugar
1 tablespoon cocoa powder
1/4 teaspoon baking powder
a pinch of salt
2 tablespoon milk
2 teaspoon oil
1/2 teaspoon vanilla
1 tablespoon mini chocolate chips or whatever your little heart desires
 
Put all dry ingredients in mug and stir with a fork until smooth. In a little bowl mix the milk, oil and vanilla and add to the dry mix in the mug.  Sprinkle chocolate chips on top. Microwave for 1 minute 10 seconds. Allow to cool a minute or two before eating.  Can you stand it?

Chocolate Crinkles

A miracle happened to me yesterday.  Okay, that is a slight dramatization.  I went to the store to get six Christmas gifts for people.  I had a list in my hand and everything was at the one store- things I had never seen there before.  All the sizes were available even though the departments were looking a bit sparse.  I then walked up to the register- no line. Drove home- all within an hour.  I was amazed.  Did not expect that at all.  Done! I can stay home now if I want to.

Well, except for the post office... There is always just one more thing to do.  Ha.  Thank goodness.  I totally appreciate that there are things to do.

Time to bake some more cookies. 

This is one of my all time favorite cookies.  Oatmeal Cookies.  Soft Molasses Cookies.  Shortbread or cut outs. And these crinkle cookies!

What I drew on my Chalk door.

CHOCOLATE CRINKLES
Love these.  If you want to make them mint add a teaspoon of mint extract.
Printable can be found here

1 1/2 cups sugar
1/2 cup oil (your choice- but not Olive Oil)
3 - 1 ounce squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla
3 eggs
1/4 cup milk
2 cups all purpose flour
2 teaspoons baking powder
powdered sugar for rolling

Combine first four ingredients.  Beat in eggs, one at a time.  Beat until incorporated. Stir in milk. In a separate bowl combine flour and baking powder.  Stir that into the batter.  Chill at least one hour.  Using a tablespoon shape into balls.  Roll in powdered sugar.  Place on greased cookie sheet.  Bake for 10 to 12 minutes at 375F.  While warm, dip in powdered sugar again.  Yield 4 dozen.

Chocolate Meatball Cookie

 
One of the cookies made for the exchange was a "chocolate meatball cookie".  My friends family calls these Chocolate Tutu's.  You can find slight variations on the recipe as with most recipes.  I like mine with a little less spice in them.  I like the spice, dont get me wrong, but for me it throws me off when mixed with chocolate.  I think I would probably go with omitting the cloves and the nutmeg or maybe just a pinch of them- say a teaspoon of each instead of a tablespoon. I put a few other modifications based on another recipe.

In looking these up on Google a few years ago I only found one person who had made them.  I was so excited.  I made them that year (find that recipe here)but have not made them since.  I think I just forgot about them.  Now, if you look up chocolate tutu you will find quite a few recipes.

I did find a bakery online when I did my search that sells them and defines them as such:  A traditional Sicilian cookie, also known as “Toto” or “Tetu”.  Round Chocolate cookies with walnut chunks and chocolate chips, coated with a light glaze.

My husband is Sicilian and has never heard of these.  But then, his mother was not a baker.  She just wasn't into baking.  She was an absolutely beautiful woman, pure of heart and lovely to be around.  I miss her so much.  I often wish she was here to see her Grandkids and enjoy their silliness.  I imagine her watching on in spirit.

I will digress and tell you a story about how beautiful she was.  When my husband took me home to meet his folks of course I was very nervous.  When I walked into the room and met her she greeted me with kisses.  Tons of kisses on my cheek as was her m.o.  I felt so instantly loved and welcomed.  Any nervousness I felt instantly vanished.  Besos/Kisses to Nona from her Grand kids and all of us!

Chocolate Meatball Cookie
From the cookie exchange but altered with my recipe a little.

1 cup shortening or butter
1 1/2 cup sugar
3 eggs
1 tablespoon cinnamon (1 teaspoon)
1 tablespoon cloves (1/4 teaspoon)
1 tablespoon nutmeg (1/2 teaspoon)
5 teaspoons baking powder
3/4 cup cocoa powder
5 cups flour
1 cup milk
1 cup mini chocolate chips
add ins: raisins, cherries or nuts

Preheat oven to 375F and grease a few cookie sheets.

Cream shortening and sugar together until creamy.  Add in eggs, one at a time.  In another bowl combine dry ingredients together.  Add dry ingredients to the shortening mix in increments, alternating with the milk.  Add in mini chocolate chips or whatever add ins you want.

Form into 1 inch balls.  Place "meatballs" on greased cookie sheet.  Bake for 10 to 12 minutes. Remove from oven, let cool one minute and transfer to wire rack.

While still warm, glaze the cookies.

1 box confectioner's sugar
1 cup cocoa
1 cup water

or you can omit the cocoa, as some people do, and just do a plain confectioners glaze.

Andes Chocolate Mint Cookies

These taste almost exactly like a Thin Mint Girl Scout cookie.  And that is very dangerous to Lori.  Because as the Weight Watchers meeting instructor said in a meeting long ago, "Isn't the sleeve of Thin Mints one serving?"  Ha.  While I am not a binge eater, at least not for many years, I can overdo totally with these cookies.  So, this is one of those make and give away, right away cookies.

Does that give you an idea of how delicious they are?

So, are you buried in last minute Christmas preparations.  I am a little.  I just finished one project for my brother and sister in law.  I am working on a project for my daughter.  Oh, I can't wait to see it.  It has been fun making it. Of course most things on the sewing machine are fun for me lately.  It used to be fun in the kitchen but that all shifted a couple years ago. I still like baking and cooking but not nearly as much as I like sewing. People can't eat your creations in five minutes when you sew.

Yes, some of my friends call me a domestic diva.  You know what?  I totally love it. Grateful for every minute of my home and time in my home.

Andes Chocolate Mint Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
12 oz semi sweet chocolate chips
2 1/2 cups flour
2 arge eggs
1/2 teaspoo salt
1 1/4 teaspoon baking soda

Combine butter, brown sugar and water in a saucepan over low heat until melted, add chocolate chips and stir until partially melted.  Pour into mixing bowl.  Let cool 10 minutes.  Beat in eggs one at a time on high speed.  Add flour, salt and baking soda on low speed until well blended.  Refrigerate for one hour.

Roll dough into balls and bake at 350F for 10 minutes.  Then put 1/2 of an Andes Mint on top and let melt.  Cool on rack.

Chocolate Goodie Bars

So you like candy bars?  This is the recipe for you.  Hugely decadent and delightful.

The other day I was in a dilemma- an enjoyable dilemma, mind you- what to make for my husbands work party.  He asked and because I love him and I love to bake I said yes.  The great thing about baking for your husbands work (or your wife's as the case may be), is you do not have to eat it.  You can enjoy the baking experience and send on its merry way.  If you would like to keep one or two for pictures... well that's okay too!

You know me, I need to do this from scratch- so I did. And I know you- you want a quick and easy way... and certainly that is okay.  I offer two ways of doing this amazing recipe.

You can go the easy route here:

Chocolate Goodie Bars

Bottom Layer:
Box of your favorite brownies- not to drop names here because I am not getting paid for it anyway, bu my fave is Ghiardelli Brownies.

Middle Layer:
Tub 'o' frosting.

The top layer:

Top "candy" Layer

2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips
Make the brownies, let cool completely.
Frost the brownies- chocolate or vanilla - your choice
Refrigerate or if you so desire chill in the freezer for a while.
Make top layer and slather over top, smoothing it down evenly.

Done!

Chocolate Goodie bars

Brownie Bottom

recipe adapted from King Arthur's Recipes.
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon instant coffee granules
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. 

Frosting Layer

2 stick butter

3 cups of confectioners

2 teaspoons vanilla

1 tablespoon give or take of half and half or milk

Whip butter in a bowl for about three minutes.  Add in confectioners sugar with beaters on low.  (You dont want a face full of confectioners... or maybe you do...) Once incorporated, turn up the speed.  Add in vanilla then milk, little by little.  If you add too much, just balance it out with confectioners sugar.

You may not need all of it.  I went for a thinner coating of frosting.

Spread over cooled brownies.

Top "candy" Layer

2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips

Assembly:

Make the brownies, let cool completely.
Frost the brownies.
Refrigerate or if you so desire chill in the freezer for a while.
Make top layer and slather over top, smoothing it down evenly.