I’m trying really hard to learn to like cooked fruit. So when a neighbor brought me a whole pineapple, I knew a) I wouldn’t be able to eat it all and b) I don’t really love pineapple upside down cake. What’s an alternative?
My only modification was, instead of just powdered sugar, I made a glaze using 2 Tbls of the cooled leftover pineapple juice butter, a squeeze of lemon juice, powdered sugar and just enough milk to thin to the right consistency.
Thanks to Chef Dennis for this great alternative to pineapple upside down cake!
I’ll keep this one simple: This is a better recipe than is on the back of your bag of chocolate chips, AND its easier to measure (and therefore, easy to memorize). Nothing with impress your mother-in-law more than making cookies from scratch by memory. It’s also great for new bakers, as the only equipment needed is a cookie sheet, a 1-cup measure, and a 1-teaspoon measure.
This is a recipe roughly taken from the recipe book I received with my Kitchenaid, but modified to work with a hand mixer.
Full disclosure: I think hand mixers make for better cookies, as you can ensure the ingredients are incorporated throughout the batter (and with less bowl scraping). But you are also welcome to use a stand mixer, especially if you want to double this recipe.
3 cups all-purpose flour
1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
12 ounces semi-sweet chocolate chips
Preheat oven to 375 degrees. Sift/mix together flour, baking soda, and salt and set aside.
Using a hand mixer at medium (3) speed, mix butter and sugar until light and fluffy, about 2-3 minutes. Add eggs and vanilla, and mix to incorporate.
Gradually add (about a cup at a time) the flour mixture, using the hand mixer at low speed so the flour stays in the bowl. You may need to mix the final cup of flour by hand depending on your mixer’s power.
Add the chocolate chips and stir by hand.
Scoop (or drop) by teaspoonfuls onto a ungreased baking sheet. I always bake with a parchment paper-lined sheet, because hey – no cleanup! Bake for 10-12 minutes, remove from the oven and allow to sit on the cookie sheet for about 2 minutes before moving each cookie to a rack to complete cooling.
This recipe is based upon my desire to bring a pumpkin dessert to Thanksgiving dinner that covers four bases:
Is easy to make,
Isn’t pumpkin pie.
This bread is in the spirit of autumn and all its pumpkin spice greatness; the cheesecake layer adds an element of tart richness people appreciate around the holidays. Bonus: it really is easy to make, and it’s delicious with coffee (breakfast, anyone?)
Step 1: Cheesecake Layer
1 package (8 oz) of cream cheese or Neufchatel cheese, softened
½ cup granulated sugar
1 tbls all-purpose flour
2 tsp orange extract
Don’t be intimidated by the orange extract. It adds a mild hint of flavor that gives depth to the cheesecake layer.
Step 2: Pumpkin Layer
1 2/3 cups of all-purpose flour
1 ½ cups of granulated sugar
1 cup pumpkin puree (not ready-made pie filling)
½ cup vegetable oil
1 tsp baking soda
½ tsp salt
½ tsp of cinnamon
½ tsp pumpkin pie spice
Step 3: Orange Glaze
1 ½ cups powdered (confectioners) sugar
2 to 3 tablespoons orange juice
Preheat oven to 325º. Grease a Bundt (standard 12 cup) or standard (9″ x 5″) loaf pan.
In a medium mixing bowl, combine all ingredients of Step 1: cream cheese, ½ cup sugar, egg, 1 tablespoon flour, and orange extract. Using a hand mixer, beat at medium speed until smooth and set aside.
Using the ingredients in Step 2: Sift flour, baking soda, cinnamon, pie spice, and salt into a medium bowl, set aside.
In a large bowl, combine pumpkin puree, eggs, oil, and sugar, beat on medium speed until well blended. Fold in the spiced flour mixture into the pumpkin mixture until just combined.
Add approximately half of the pumpkin batter to the pan, gently smooth the surface of the batter to ensure an even layer. Top the pumpkin batter with dollops of the cream cheese mixture, using a spoon or small scoop; again smoothing to ensure there’s a cheesechake layer throughout the bread. Top the cream cheese layer with the remaining pumpkin batter.
No need to swirl the layers – the idea is to have a yummy, creamy layer of cheesecake in the middle!
Bake for approximately 60 minutes (slightly less time for the Bundt pan, slightly more for the loaf pan) until a toothpick inserted in the middle comes out clean.
Remove from the oven and allow to slightly cool. If using a Bundt pan, invert to a wire rack to continue cooling after about 10 minutes cooling in the pan.
For Step 3, the orange glaze: Sift the powdered sugar into a small mixing bowl. Add 2 tablespoons of orange juice, mix well. Slowly add additional orange juice until the glaze is a thick, yet pourable consistency. Drizzle atop the cooled pumpkin bread, add sprinkles if desired. (Tip: if cooling on a wire rack, set the bread, on the rack, in your sink, then drizzle with glaze. The extra glaze will drip into the sink, allowing easy clean up!)
Store loosely covered at room temperature – if chilled, allow to warm slightly to ensure the cheesecake layer softens.
I have a baking confession: for a long time, I had trouble finding a brownie recipe that was better than your standard boxed recipe. There’s something too easy about adding egg, oil and water to a mix and pulling rich, gooey deliciousness out of the oven 30 minutes later. Then comes the guilt: not because of the calories, but because… well, there’s a lot of “stuff” in those boxed mixes. Artificial flavor. Partially hydrogenated oils. I’ve tried lots of brownie recipes, but they’re all so much work for such a slightly better brownie. (Did I ever mention I’m lazy?)
Then I found this recipe, which I’ve modified slightly from Baking Illustrated. (P.S. Buy the book, its awesome). It’s the perfect combo of delicious, without a lot of work.
You can alter the intensity of these brownies by using a slightly darker or lighter chocolate.
5 oz of 70% dark chocolate, chopped/broken into chunks. (That’s one whole 3.5 oz bar (10 squares), plus 4 squares, if you don’t have a scale)
Preheat oven to 350°. Grease a 8 inch square baking pan.
In a small, heavy saucepan, melt the butter over low heat. Add the chopped chocolates and stir continuously until the chocolate is melted. Remove from heat, and whisk in the cocoa powder. Set aside to cool slightly.
Mix eggs, sugar, vanilla extract and salt in a medium bowl. Whisk in the melted chocolate mixture until well blended. Add the flour, stir until combined. Spread into the pan, top with toasted pecans. Bake 35 – 40 minutes.
Allow to cool until room temperature (if you can wait). These brownies supposedly last “up to 5 days in the refrigerator” but how did they figure this out? Mine never last that long!
It doesn’t take much for me to be inspired. I wanted to try to create a chocolate almond cupcake because I had a whole bunch of chocolate covered almonds sitting on my counter and thought, well those two flavors should be in a cupcake.
And here we are.
These are named “SO GOOD” because that’s what people kept saying when they tried them. (Thanks, everyone that tried one!) They are also “SO GOOD” because they’re really pretty easy to make. Win/win.
This is a marble cupcake – part chocolate, part almond, with a chocolate almond frosting.
For the Chocolate Cake Batter 1 1/3 cups all-purpose flour
3/4 cup of cocoa powder (I used Hershey’s Special Dark)
1¼ teaspoons baking powder
¼ teaspoon baking soda
1 2/3 cups granulated sugar
1/3 cup canola oil
1/3 cup milk (I used 1%)
2 teaspoons vanilla extract
1 cup hot coffee (I used instant coffee added to boiling water, or use your favorite brand)
For the Almond Cake Batter 2/3 cups all-purpose flour, or 1/3 cup flour and 1/3 cup almond meal (I used almond meal for added texture/flavor)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup granulated sugar
2½ tablespoons canola oil
2½ tablespoons milk
1 teaspoons almond extract
1/2 cup boiling water
Preheat oven to 350º. Line a cupcake pan with paper cups, or grease each cup. This recipe makes 20 – 24 cupcakes, which I made in 2 batches of 12.
For the chocolate batter:
Sift flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Add sugar and blend well. Using an electric mixer on low, mix in canola oil. Mixture will be relatively dry and crumbly at this point.
Again on low speed, mix in eggs, milk, and vanilla extract. Add hot coffee and mix until just blended. Set aside.
For the almond batter:
Sift flour, baking powder, baking soda and salt into a medium mixing bowl. Whisk in almond flour, if using, and sugar. Using an electric mixer, mix in canola oil, same as described in the chocolate batter steps.
Mix in egg, milk, and almond extract. Carefully add the boiling water and mix until blended.
Prep for baking:
This cupcake is approximately 2/3 chocolate cake and 1/3 almond cake. I used a medium sized cookie scoop (holds about 2 tablespoons) to prep.
Fill 12 lined cups about 1/2 full with chocolate batter. (This is about 2 scoops worth of batter. If you don’t have a cookie scoop, please consider buying one because they’re great for prepping desserts other than cookies!)
Add one heaping scoop of almond batter right on top of the chocolate batter. Repeat for each cupcake. Each cupcake gets one almond batter scoop (two heaping tablespoons).
Using a clean butter knife, gently swirl the almond batter into the chocolate batter. Use a light touch – the almond batter is slightly heavier than the chocolate, if you’re using the almond meal, and we don’t want it all to sink to the bottom!
If you have extra batter, make an all-almond or all chocolate cupcake – don’t waste the batter! 🙂
Bake the cupcakes for 25-27 minutes. Check for doneness at about the 22 minute mark – a toothpick inserted into the middle should come out clean.
Don’t overbake cupcakes! Time will vary depending on the type of pan, amount of batter in each cup, and oven variations. Trust the toothpick method to get it right.
While the cupcakes bake, make the frosting (recipe below).
When finished baking, let the cupcakes rest in the pan for a couple of minutes to set. Remove and place on a cooling rack.
Chocolate Almond Frosting
1/2 cup butter, softened
1/2 cup vegetable shortening (I used regular Crisco)
3 – 4 cups confectioners (powdered) sugar
1/2 cup cocoa powder (I used Hersey’s Special Dark)
1/2 teaspoon almond extract
Chocolate covered almonds for decoration
Sift together 3 cups of confectioners sugar and cocoa powder. Using an electric mixer on medium speed, blend the butter and vegetable shortening until well blended. Add almond extract, mix well. About 1/2 cup at a time, add the confectioners sugar/cocoa powder blend. If frosting isn’t sweet enough for your taste, or if you like a firmer icing, add the additional confectioners sugar and blend on medium-high speed, until light and well mixed.
Frost cupcakes once they are cooled completely.
I topped half of the cupcakes with crushed chocolate covered almonds. I froze them for about 30 minutes and chopped them in a food processor. Or, feel free to add one whole chocolate covered almond to the top of each cupcake. The other half I topped with a piece of salted almond chocolate bar.
Cover to store. Refrigerate finished cupcakes if not eaten within a day or so, but bring to room temperature before serving (or the frosting will be stiff). Enjoy!
When I make a version of chocolate chip cookies, and there’s no vanilla in the recipe, I’m immediately weary. Why? I’m an amateur baker – shouldn’t I trust the professionals?
This time, I do. I trust Damon Lee Fowler and his guide New Southern Baking.
These prep in no time. Ok, maybe 5-10 minutes. No recipe modifications or adjustments needed.
Why is this recipe beautiful?
The bars are delicious.
You don’t have to remember to take butter out of the fridge (“softened”); it uses melted butter.
In the time it takes to pre-heat your oven, the bars are prepped and ready to go in.
Fortunately, Mr. Fowler’s recipe is not only available in his book (buy it on Amazon), but it’s posted online, thanks to the Savannah Morning News.
I should stress that these are not your standard “chocolate chip cookie bars”. They have rich, brownie-like texture and a depth of flavor from brown sugar/toasted pecan combination that’s not found in a basic toll-house.
Try these! You probably have everything you need in your cupboard, right now…
The cool thing about cooking bloggers is we do the research so you don’t have to, right?
Tonight’s super quick recipe is a homemade batch of snickerdoodles. Butter, shortening, sugar, flour… The only thing you may need to swing by the store for is Cream of Tartar. But it’s essential! Oh, and you’ll need to log in to a (free!) account to America’s Test Kitchen. The recipe is here, it’s great, and I promise you won’t mess it up. Just one Drunken Cookie tip:
If you have a choice between a regular cookie baking sheet and an insulated sheet, use the regular sheet. You want the crinkle top characteristic of a classic snickerdoodle, and my cookies on the insulated sheet didn’t “fall” as they cooled. (Still delicious, of course.)
Trust me, this recipe is worth the free registration. Your kitchen will smell amazing, and your friends will think you deserve your own baking blog.
I’ve done my research. I like chocolate, marshmallows, graham crackers… but making s’mores the old fashioned way is messy. Time consuming. Requires open flame and results in sticky fingers. What if it’s raining? What if you’re knee-deep in snow? Are you to be denied S’mores?
Good news! You can make these delicious bars fast, with no bonfire needed.
Special thanks to CoffeeMom for posting this on the web. I’ve doubled her original recipe, which is found here: S’mores Bars, if you’re looking for a smaller serving size (8 x 8 pan).
1 cup butter, softened
1 ½ cup granulated sugar
1 TBS vanilla extract
2 2⁄3 cups flour
1 ½ cups graham cracker crumbs (I used ready-made crumbs, but you could crush your own)
1 TEA baking powder
½ TEA salt
4 (3.5 oz bars) milk OR dark chocolate candy bars (I prefer dark chocolate, such as Lindt 70% Dark, but feel free to use Hershey’s, etc.)
6 cups miniature marshmallows
Pre-heat oven to 350ºF. Line a 9 x 13 inch baking pan with aluminum foil and lightly grease. I like to use non-stick foil, if that’s available near you, and spray it lightly with non-stick spray. This makes the bars easier to cut once they’re cooled.
Mix together flour, graham cracker crumbs, baking powder, and salt, set aside.
In a second large bowl, beat butter and sugar until fluffy.
Beat in eggs, one at a time. Add vanilla; mix well.
Add flour mixture to butter mixture, about a cup at a time, stir until blended. Mixture will be stiff, feel free to use your fingers to knead in the last bit of the flour mixture.
Separate dough into two equal halves. Press half the dough into the prepared pan (Hint, if you spray your hands with non-stick spray, the batter won’t stick to your fingers!).
Bake 20 minutes, remove to add top layer.
Unwrap chocolate bars; separate into squares and arrange evenly over baked layer. It’s OK if there’s gaps between the chocolate squares, the chocolate will melt quickly and cover the bottom layer.
Cover the chocolate squares with the mini-marshmallows.
Using your fingers, break off small chunks of the remaining dough (about the size of a grape) and scatter over the top. It’s fine (and even preferred) if you can see marshmallows poking through the top layer.
Bake 25 minutes or until the marshmallows are gooey and lightly browned.
Cool completely before cutting.
Simply lift cooled bars from the pan by the foil edge and cut to desired size. Enjoy with a few ghost stories and your favorite campfire beverage, such as red wine. That’s a campfire beverage, right?
This recipe is for those that claim to dislike coconut. It’s also for anyone that really loves coconut. Basically…
This recipe is for everyone.
These bars are rich, gooey, buttery… dreamy. And, they’re easy to make, done in under an hour.
8 TBS Butter (one stick)
1/2 cup brown sugar
1 cup all-purpose flour
1/4 TEA salt
2 cups brown sugar
1 TBS flour
1/4 TEA baking powder
2 large eggs
1 cup shredded coconut (toasted or untoasted, your choice)
1 cup walnuts
Bake the bottom layer:
Preheat oven to 300°.
Lightly grease 9 x 13 inch pan.
Cream butter and brown sugar until fluffy, stir in flour and salt. Mixture will be crumbly.
Pat into bottom of prepared pan.
Bake for 10 minutes and remove from oven to add top layer.
Increase temp to 325°.
While bottom layer is baking, prep the top layer:
Combine brown sugar, flour and baking powder.
Mix in eggs till smooth.
Add coconut and walnuts.
Dollop coconut mixture on top of pre-baked cookie layer, spread evenly.
Bake for an additional 30 minutes.
Cool. Dust with powdered sugar if desired.
I like to cut these in 2-inch squares, because they’re rich, and also because it’s easier to two or three 🙂