Peanut Butter and Julie

My Favorite, Most Reliable, and Oh-So-Versatile Chocolate Cake Recipe

Dear Smoke Detector Batteries,

Why, oh why must you always decide to expire at 2:30 a.m., precisely during the point in my dream when I am being handed the keys to my newly acquired  rustic chateau in the south of France?  Is there a reason why you can't hold off until at least 7:00? 

Sincerely,  Julie

It never fails.  Never. Ever.  Right when I have hit full REM mode, that piercing, chronic BEEP tells me that my smoke detector has alternative plans for my early morning activity.  This happened, yet again, last night.  Suddenly, our moonlit, peaceful room became utter chaos.  Lights were flipped on and Eric ran downstairs in search of batteries and the ladder while I tried to determine exactly which detector needed attention.  I was already planning to smash the %&#! thing if by chance we were out of batteries. 

Fortunately, the annoyance was soon fixed, but my chance of a good night's sleep was long gone.  I'm not one of those people who can just fall back asleep easily.  When I'm up, I'm up.  So, after tossing and turning for a few hours, I went down to make some really strong coffee.

I need a good, dark cup of coffee every morning regardless of how I've slept, but on those sleep deprived mornings, I always make enough to accomodate a small army.  I don't know why I do this, because I still end up having just the one cup (like I said, it's strong).  Maybe it's psychological.  Maybe I just don't feel like doing the math for the number of tablespoons of coffee that I need for a fraction of a pot.  Whatever the reason, I had a large supply of leftover coffee.

I hate to waste potential ingredients, even if that ingredient is hours-old coffee, so I searched through my collection of recipes to determine what I could make that requires a jolt of java.  Subconsciously, I already knew which recipe I would end up making.  The search was just gratuitous.  Nothing makes up for a sleepless night like the world's best chocolate cake/cupcake recipe.

Much as I would like to, I cannot take 100% credit for this recipe.  I got it from "somewhere" several years ago, but I wrote it down and now I don't recall the source.  If anyone can enlighten me, feel free.  I think that I tweaked it a little bit too, so it won't be exactly the same as the original.  Anyhow, I have made this cake for countless people, and it is definitely my most requested recipes.  The texture is very moist, and the flavor is a deep, rich chocolate (partially thanks to the coffee.) My favorite thing about this cake, however, is that it is so forgiving when I am trying to shape it, trim it, or create layers.  I never have a problem with crumbling or breaking, which is a huge check-plus in my book. 

The batter also makes a tasty basic chocolate cupcake, with which I like to create variations, such as the S'mores Cupcake (above), and my take on a TastyKake Cupcake (below).  The other picture (to the right) is of a Lilo and Stitch themed cake that I recently made for a friend using this recipe.  I had know idea who Lilo and Stitch were prior to making the cake.  Thank goodness for Google.  Here are some of my extra tips for preparing this irresistible chocolate cake:

• This recipe will make about 22-24 cupcakes.  Fill the cups just over halfway and bake them at 350F degrees for 18-20 minutes, until a toothpick inserted into the center emerges clean.
• To make a two-layer half-sheet cake (such as the Lilo and Stitch cake, I doubled the recipe.)
• For the S'mores Cupcakes, I mixed graham cracker crumbs with enough melted butter to achieve a graham cracker crust consistency.  Before baking the cupcakes, I sprinkled each top with 1 teaspoon mini chocolate chips and a few teaspoons of the graham cracker crust mixture.  The frosting was a mixture of butter, confectioner's sugar, marshmallow fluff, and vanilla.
• Because this cake is so moist, you can refrigerate it without the texture becoming dry.  Wrap the layers tightly with plastic wrap prior to chilling.  If you are making a half-sheet cake or a "sculpted cake", then I definitely recommend chilling the cake for at least 2 hours.  This helps to make it sturdy enough to lift and trim as needed.
• The batter can be made one day in advance and chilled, tightly covered.

My Favorite, Most Reliable, and Oh-So-Versatile Chocolate Cake Recipe

Makes one 9-10 inch layer cake 

Ingredients:

1 1/2 cups hot strong coffee (no wimpy stuff allowed!)

1/3 cup chopped bittersweet chocolate

3 large eggs

3/4 cup canola oil

3 cups sugar

1 1/2 cups buttermilk

1 teaspoon vanilla extract

2 1/2 cups flour

1 1/2 cups good-quality cocoa powder

2 teaspoons baking soda

3/4 teaspoon baking powder

1 teaspoon salt

Preheat the oven to 300F degrees.  Spray cake pans with non-stick baking spray and line the bottoms with parchment paper.  Spray the parchment paper.

Mix the hot coffee with the chopped chocolate, stirring occasionally until the mixture is smooth.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs until they are slightly thickened, about 3 minutes.  Slowly add the canola oil, and mix at medium speed for 1 minute.  Gradually add the sugar, mixing until well combined.  Slowly add the buttermilk, coffee mixture, and vanilla, and mix until blended.

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.  Add the dry ingredients to the batter in three additions on low speed, stopping to scrape down the sides of the bowl as necessary. 

Divide the batter among the prepared pans and bake until a toothpick inserted into the center emerges clean, 55-65 minutes.  Cool the layers for 15 in the pans, and then carefully invert them onto wire racks to cool completely.  

Frost the layers as desired (I recommend white chocolate buttercream!), decorate, and serve! 

Chocolate-Covered Brown Butter Blondie Pops

We have a restaurant here in Las Vegas named David Burke, and it is the second outlet (I believe) of a New York restaurant run by Chef--you guessed it--David Burke.  The original restaurant is actually called David Burke and Donatella, but apparently Donatella didn't want to take a gamble on a Sin City locale (ba-dum-bum).

Eric and I have had dinner at David Burke three times.  Before we went the first time, a friend said to me "Oh, you must order the cheesecake lollipops for dessert!!"  Never mind the fact that she has known me for half of my life, and I have told her multiple times that I can't stand cheesecake.  Yes, you've found me.  I'm the American who doesn't like cheesecake.  It's not just some urban legend--I do exist.

I don't remember what we ordered for dessert during any of our dinners at David Burke, or if we even ordered dessert for that matter, but I know that we did not order the famous cheesecake lollipops.  Inevitably, after every dining experience, we were asked by at least one person "Weren't those cheesecake lollipops amazing?"  I think that, much like the chicken lettuce wraps at P.F. Changs, people just assume that you order this item when you dine at David Burke.  When we told them--or perhaps I should say "confessed" (because that's how it felt)-- that we did not try the famous dessert, we were met with the expected "What?", "Oh, you really missed out!", "Bad move.", etc. 

I don't know.  I still enjoyed my dinner without experiencing those whimsical lollipops (which were served on a way cool lollipop "tree.")  But the whole series of dinners spent watching others enjoy these signature sweets did pique my interest.  Why should cheesecake lovers have all the fun?  What about fans of brownies, cookie dough, and blondies?  I had seen some really cute lollipops made from mixtures of cake and icing in other food blogs, so why wouldn't it work with my favorite rich brown butter blondie recipe?  It would.  It did.  And let me tell ya--they are yummy.  Maybe if we go to David Burke again, I'll just bring a few of these babies along in my purse for when dessert rolls around.  Here are a few extra tips for these bite-sized blondie pops:

• Instead of using blondies, you can try this recipe with brownies, cookie dough, or even cake that has been crumbled and then mixed with buttercream.  Be sure that the brownies are fudgy so that you can form them into balls.
• Sometimes melted chocolate can be to thick for dipping.  An alternative would be to make a ganache by bringing 1/2 cup of cream to almost a boil and then pouring it over the chocolate chips.  Once the chips have melted, stir until smooth.  You can also stir 1 tablespoon of corn syrup into the ganache, which help with the consistency.  Do not add cold cream to the melted chocolate or it will seize up.
• You can also use candy melts for this recipe.  They are found in various colors in stores like Michaels, and they are used specifically for projects like this.  I prefer the taste of real chocolate, but the candy melts are more user-friendly.
• These treats can also be served without the lollipop sticks as little blondie truffles.

Chocolate-Covered Brown Butter Blondie Pops

Makes about 60

Ingredients:

10 ounces unsalted butter

2 cups light brown sugar, packed

1/2 cup sugar

3 large eggs

2 teaspoons vanilla extract

2 1/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup toffee bits (such as Heath brand)

Lollipop sticks

12 ounces bittersweet or semisweet chocolate chips

12 ounces white chocolate chips

Food coloring, sprinkles, decorations

Preheat the oven to 350F degrees.  Line a 9X13X2 inch baking pan with foil so that it hangs over the edges by 1-inch.  Spray the foil with non-stick baking spray.

Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns brown and fragrant.  Set the saucepan aside to allow the butter to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, mix the brown butter with both sugars at medium speed until well combined.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Continue to beat the mixture at medium speed until it is light and creamy, about 4 minutes.  Mix in the vanilla.

In a small bowl, whisk together the flour, baking powder, and salt.  Add the flour mixture to the butter mixture, mixing until combined.  Mix in the toffee bits.  Transfer the batter to the prepared pan and smooth the top.  Bake the blondies until the top is golden brown, and a toothpick inserted into the center emerges with a few moist crumbs attached, 30-35 minutes.  Set the blondies aside until they are cool enough to handle, but still warm.

Prepare the blondie pops

Line a baking sheet with parchment or waxed paper.  Remove the blondies from the pan by lifting the edges of the foil.  Trim the edges of the blondies, as these can be too tough to form into balls.  Roll the dough into balls that are about the size of a quarter and place the balls on the prepared sheets.  Chill the balls for 2 hours.

Melt one or both types of chocolate, depending on how you want to decorate the pops.  Insert the lollipop sticks into the ends of the chilled balls.  One by one, roll the blondies into the white or dark chocolate, allowing excess to drip off.  Return the pops to the baking sheets to let the chocolate harden. Once the first layer of chocolate has hardened, drizzle the pops with the other type of chocolate or colored white chocolate.  Allow the second layer to harden. 

White Chocolate Coconut Key Lime Cupcakes

**I felt the need to return to this blog post and add a little note.  A friend of mine emailed me and said "Hey--great recipe!  Is it similar to the one that was made by the girl you competed against on Ultimate Recipe Showdown?"

Panic mode immediately set it when I read her email.  "Oh no!  Did I accidentally copy someone's recipe and claim it as my own?   Noooooo!"  I quickly rushed over to FoodNetwork.com to look atJamie's recipe.  Although the titles are almost identicle, luckily, the recipes are different  (I would have just died if they were the same.)  That being said, I still think that I owe it to Jamie Nondorf to credit her with inspiring this recipe.  I must have stored her great idea somewhere in the back of my mind for future baking occasions.  Thank you, Jamie.

OK.  I feel better now.  Back to the post:

In several of my past posts, I have referred to our pair of Meyer lemon trees, both of which we planted a few months after moving into our house in 2003.  To be honest, Eric did most of the actual planting, while I did my share of pointing and directing.  It was a true team effort.

The same day that we planted the two lemon trees, we also planted a Valencia orange tree and a Key lime tree.  As expected, for the first few years the trees bore very little--if any--fruit.  During the third year, we reaped a "harvest" of half a dozen lemons and two limes.  The fourth year brought us a bag full of lemons, a couple of oranges......and two limes.  Last year, we had so many lemons that we were giving them away, we had enough oranges to make freshly squeezed juice on the weekends.......and we had two limes (Hey, at least it was consistent).  It became pretty clear which tree was the "Charlie Brown Christmas tree" of the batch.

Unfortunately, we had to dig up the lime tree, but in the spirit of Arbor Day (today), we are going to replace it with another.  Eric's goal is to have enough limes so that he can just pop outside whenever he needs to grab a garnish for his Pacifico throughout the summer.  Little does he know that my goal is to be able to make batches and batches of Key lime baked goods using my very own Key limes. 

Before we dug up the tree, I salvaged the two little (very little) limes.  Supplemented with a few additional limes from the grocery store, I decided to create cupcakes inspired by Eric's favorite dessert: Key Lime Pie (What is it about men and Key Lime Pie anyhow?  They all seem to love it.)  Several years ago, I tried one of Bobby Flay's recipes that matched Key lime dessert bars with a white chocolate topping, and it paired really well, so that was behind my thinking for the buttercream.  I threw in the shredded coconut at the last minute.  I thought that it would keep the cupcakes moist, and coconut and lime is always a good combination. The lime curd filling adds an nice citrus kick, but it is optional.  For my cupcakes, I used a marinade injector to insert the curd into the center.  This is a little gadget that looks like a syringe, and it is usually used for infuse meats with flavoring.  I got the idea from my friend, Lorie Roach, who used this technique with her cupcakes on a Food Network competition a few years ago.  I remember thinking "That is so cool!  I can't wait to try it!"  I went out, bought the gadget, and it sat in my drawer for two years.  Finally, I tried it--still pretty cool. 

These cupcakes are the perfect flavor as we head into warmer weather.  Hopefully next year, I will be able to make several dozen from my abundant crop of Key limes in the backyard!  Here are my extra tips for preparing these tropical tasting treats:

• If you don't have access to Key limes and Key lime juice, then certainly substitute regular limes and lime juice
• Be sure to thoroughly spray the pan with a good nonstick baking spray (I love Pam for Baking), and these cupcakes can tend to stick.  An alternative would be to use muffin liners.
• Because I was short on time, I purchased a premade lime curd for this recipe, but you can also make a homemade version.  Here is a recipe for lemon curd--simply substitute lime juice for lemon juice.
• You can also fill the cupcakes with lime-flavored pastry cream.
• If you don't have a piping bag or a flavor injector, you can cut a corner off of a zip-top bag and fit it with a round tip.  Fill the bag with the curd and pipe away!

White Chocolate Coconut Key Lime Cupcakes

Makes about 20

Ingredients:

For the cupcakes

1/2 pound unsalted butter, softened

2 cups sugar

1/4 cup Key Lime zest

4 large eggs

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

1/2 cup Key Lime juice

1/2 teaspoon coconut extract

1 cup sweetened shredded coconut

Lime Curd

For the White Chocolate Buttercream

12 ounces white chocolate, coarsely chopped

3 cups confectioner's sugar

1/2 pound unsalted butter, softened

1/4 teaspoon salt

2-4 tablespoons heavy cream

Graham cracker crumbs and lime twists for garnish

Prepare the cupcakes:  Preheat the oven to 350F degrees.  Spray 2 (12-cup) cupcake tins with nonstick baking spray and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes.  Add the lime zest, mixing until well blended.  Add the eggs, one at a time, mixing until incorporated and stopping to scrape down the sides of the bowl as necessary.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  In a small bowl, whisk together the buttermilk, lime juice, and coconut extract.  Add the flour and lime juice mixtures alternately to the batter, beginning and ending with the flour mixture.  Stir in the shredded coconut.

Divide the batter among the muffin tins, filling about halfway full.  Bake the cupcakes for 20-22 minutes, until they spring back when lightly touched.  Let the cupcakes cool for 5 minutes and then transfer them to a wire rack to cool completely.

When the cupcakes are cool, fit a piping bag with a medium round tip.  Fill the piping bag with the lime curd.  Insert the tip of the piping bag into the center of each cupcake and squeeze until you start to feel some resistance (this will indicate that there has been enough lime curd inserted.)

Prepare the white chocolate buttercream:  In a small saucepan set over medium-low heat, melt the white chocolate until smooth, stirring frequently.  Set the saucepan aside until the white chocolate has cooled to room temperature.  In the bowl of an electric mixer fitted with the paddle attachment, cream the confectioner's sugar and the butter until it is light and fluffy, 3-4 minutes.  Add the salt and the melted chocolate, beating until the mixture is well combines.  Add enough of the heavy cream so that the buttercream is very light, fluffy, and spreadable.

Pipe or frost the buttercream onto the cooled cupcakes.  Sprinkle the top with graham cracker crumbs and top with a lime twist. 

Pomegranate Granola Chocolate Chunk Cookies

I'm really picky when it comes to granola and granola bars.  I distinctly remember the granola that was served in the dining commons in college.  It was served via one of those plastic cereal dispensers--if you pull the handle one of two scenarios occurs: Nothing at all comes out and you either need to shake the dispenser or move on to the Frosted Flakes -or- The entire contents of the dispenser spills out over your bowl, onto your tray, and the floor.  Note: This second scenario occurs almost exclusively when at least half of the student body is there to witness the situation, with that super cute boy standing in line right behind you.

So......back to the granola.  For a cereal that used to be synonymous with "healthy" and "natural", the granola that was served in my college dining commons was anything but.  It tasted like bland, dry, processed clumps of sugar, which disintegrated in your mouth and provided nothing in the nutritional department whatsoever.  No fruit.  No nuts.  Just clumps.  Blech!

I rarely find a granola that satisfies my requirements.  It can't taste like it was made in the 20th century, and it shouldn't have the nutritional equivalence of a hot fudge sundae.  When I find one that I do like, it is usually at some remote bed and breakfast or mom and pop place, so I have just started creating my own varieties, such as the Pomegranate-Tangerine version below (inspired by a case of POM pomegranate juice, which was sent to me as a runner-up prize in the POM Blogger contest--I'm now kind of obsessed with the stuff.)

Granola is such a simple and versatile recipe.  You start with oats, and then you just go from there.  Don't like nuts?  Use more fruit.  Allergic to dairy?  Leave out the butter.  Bake it until crispy or keep it soft and chewy.  Honey. Coconut. Maple syrup. Orange Zest.  The sky's the limit as far as possibilities go.  Not only is granola a versatile recipe, but it's a versatile ingredient too.  Use it as part of a parfait or mix it into muffin or bread batters.  For the following recipe, I added granola to a pretty standard (given a spice or two) chocolate chunk cookie recipe.  The granola adds a caramelized, nutty flavor with bits of spice and tart cranberry to complement the bittersweet chocolate.  Here are a few extra tips for making these chock-full chocolate chunk cookies (and granola):

• If you don't have pomegranate juice for the granola, try using cranberry or orange juice instead.  You can also substitute pure maple syrup (not the fake kind!) for the honey.
• After the granola comes out of the oven, immediately press it down all over with the back of a spatula and let it cool.  This helps to form the little clusters of granola when you break it up into pieces.
• Instead of using dried cranberries, you can use dried cherries or golden raisins.  Substitute pecan halves, walnuts, or pistachios for the almonds.
• The cookie dough can be prepared up to 2 days in advance and chilled, tightly covered, untilready to bake.  You can also "pre-portion" the cookie dough into balls and chill.  This way, you just need to transfer the balls of dough to the prepared baking sheet and bake!
• The baked cookies will keep at room temperature, covered, for 3-4 days.  You can also freeze them in zip-top bags for up to 3 weeks. 

Pomegranate Granola Chocolate Chunk Cookies

Makes about 20

1/2 cup unsalted butter, room temperature

3/4 cup golden brown sugar, packed

2 large eggs

1/2 teaspoon pure vanilla extract

1/4 teaspoon almond extract (optional)

1 cup flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups Pomegranate-Tangerine Granola (recipe follows)

1 cup bittersweet chocolate chunks

Preheat the oven to 350F degrees.  Line 2 baking sheets with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 minutes.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Mix in the vanilla and almond extracts.

In a small bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.  Add the dry ingredients to the mixing bowl, and mix until combined.  Stir in the granola and the chocolate chunks.

Using a medium (2 tablespoon) ice cream scoop, drop the batter onto the prepared baking sheets, spacing the portions 2 inches apart.  Bake the cookies until they are golden brown, 10-12 minutes.  Cool the cookies on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.

Pomegranate-Tangerine Granola

Makes about 8 1/2 cups

4 cups rolled oats

1 cup sweetened shredded coconut

1 1/4 cups sliced almonds

Zest from 2 tangerines

3/4 cup POM pomegranate juice (gotta love the super-POM-hero picture to the right)

1/2 cup honey

1/3 cup golden brown sugar, packed

1/4 cup safflower oil

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

2 cups dried cranberries

Preheat the oven to 325F degrees.  In a large bowl, combine the oats, coconut, almonds, and tangerine zest, mixing well.

In a medium saucepan, combine the pomegranate juice, honey, brown sugar, safflower oil, cinnamon, allspice, and salt.  Bring the mixture to a boil over medium heat, whisking until the sugar dissolves.  Pour the hot liquid over the oats mixture, tossing until it is evenly coated.

Spray a large rimmed baking sheet with non-stick baking spray and spread the granola mixture evenly on the sheet.  Bake until the granola is golden brown on the edges, tossing once, about 20 minutes.  Mix in the cranberries and stir to blend.  Continue to bake until the granola is golden and dry, stirring once, about 15 minutes longer.  Cool the granola completely on the baking sheet.

Fire Engine Birthday Cake and Cookies

When I turned three--or perhaps it was four--my brother and I had a joint birthday party out by the pool.  We both had summer birthdays, and we were only one year apart in age, so it was probably much easier on my mom to throw one party with both sets of friends as opposed to two.  Besides, as long as there were the requisite cake and presents with my name on them, what did I care?

There is very little that I remember about this party without the aid of photos.  I do remember that one of my friends cried from the moment that her mom dropped her off until the moment that her mom returned to take her home.  This girl refused to get into her bathing suit to go swimming, and she didn't even want a piece of cake.  I have no idea what her name was, but I am guessing that my mom was thrilled to have her as a guest.  I'm pretty sure that we had a pinata filled with candy, only because my birthday parties always featured a pinata.  My attire for the party was my favorite late-70s model purple bathing suit.  Oh yeah, I was chic.

What I don't remember about my party is what gifts I received for presents, although there was probably at least one Barbie and a stuffed animal or two.  Other than a handful of friends and crying girl, I don't remember who was there to help us celebrate.  I don't remember what we had for lunch, and I don't recall the cake.  It was probably a Carvel though, as those were my favorite, even though they were impossible to cut through without nearly dislocating a shoulder.

Today's 3-year-old birthday parties are much different from the ones that were held when I was little.  Elaborate themes, jumpy houses in the back yard, large budgets, and long, multiple-generation guest lists are all standard.  The food is much different too.  Hot dogs, pizza, and Carvel cakes have been replaced by catering and custom sculpted cakes.  This weekend, I made a cake and cookies for one such party, honoring an adorable three-year-old named Dominic.  The theme of the party was "Fire Engines," so coming up with a correlating idea for the cake was pretty easy.  The idea was easy.  The cake, not so much.  I stayed up all night on Friday working on it, working right up until the time of the party, so that when I delivered it, you can only imagine how absolutely stunning  I looked.  I'm talking about buttercream in my hair and food coloring on my clothes stunning.  I'm surprised I didn't scare Dominic away.  He seemed to approve of my work though (Phew!Those three-year-olds can be pretty demanding), and I was happy with how the cute themed cookies turned out too.  Here are a few additional notes regarding this custom pair of sweet treats:

• The fire truck was made from 3 standard cake recipes, which I baked in three half-sheet pans.  I made two chocolate and one vanilla.  For sculpted cakes, it is really important to use dense cake recipes, as opposed to lighter recipes that are prone to crumbling during the assembly and shaping.
• The buttercream for the entire cake was a simple white chocolate buttercream, which I like to work with because it is very spreadable and easy to pipe.  I piped most of the cake using a #21 star tip, and some of the detail and outlining was done with a #2 round tip.
• The ladders were made from fondant, which I allowed to dry and harden for 24 hours.  The ladders were secured to the side of the fire engine with pretzel sticks--I like the entire cake to be edible so people don't bite into something like a toothpick!  The tires, fire hose, and pool of water were also created with fondant.
• The "lights" on top of the fire engine were made using three Jolly Rancher candies.
• The entire cake sat on a standard 2X2-inch wooden board that I bought from Lowe's, which I wrapped in plain black fabric.  It would have been much too heavy for a regular cake board.
• The cookie cutters were purchased from a great baking supply site called Sugarcraft.  They have just about every shape imaginable, and their prices are really low.

Homer's Doughnut Cookies

Whew!  It has been a busy week--thus the lack of posts and new tasty treats to share.  For me, the saying "when it rains, it pours" definitely applies.  It seems that I will have one week where I have all the time in the world to take care of my to-do list of little projects, while other weeks are so jam-packed that I barely have time for a sit-down meal.  I actually prefer the latter.  The more that I have to accomplish within a set period of time, the higher my level of productivity.  When I have a relatively low-responsibility week, I tend to take on a mentality of "Hey! It's only Monday.  I have plenty of time to write the article/pay the bill/clean the bathroom before Friday, so why do it now?"  Whereas this week, I knew that if I had one spare iota of time, I have better make it a productive iota.  My DVR'd Ellen shows would have to wait.

Looking back on this week, although it went by in a whirlwind, I did have a great time, and I feel like I accomplished quite a bit.  Among many other things, as you might have noticed (unless of course this is your first visit to my blog), I have a brand spankin' new blog design.  No, I am not enough of a techie to be able to take credit for the actual design, but I still needed to work on the new layout and content (still a work in progress.)  The credit for the new logo goes to my genius graphic design friend, Brian Felgar, and the rest of the design was done by Hannah Cramer.  Thanks to both of you!

I also helped with the food for a baby shower, which was held yesterday.  Usually when I do a cake or cookies for a special event, I like to work with a theme, as this helps to make the dessert extra special and personal.  For a baby shower, this typically means customizing cupcake frosting colors or making baby onesie-shaped cookies in either pink or blue.  In this case, the mom-to-be gave me a bit more to work with.  Throughout her pregnancy she had been craving doughnuts.  Krispy Kreme, Dunkin, glazed, filled.  You name it.  Ashley, the girl who threw the party, and I thought that it would be fun to create doughnut shaped cookies for the event. 

I recalled seeing a doughnut cookie recipe in the King Arthur's Cookie Companion (great cookbook by the way), so I rummaged through my cookbook collection and decided to try a variation on that recipe.  Because I didn't want to stray too far from the original, I only changed up the flavoring with a little bit of orange zest, and I increased the butter content slightly.  I also played around with the glaze, incorporating lemon juice or cocoa powder.  In the end, I was thrilled with how the cookies turned out.  I named them"Homer's" cookies because at first glance they reminded me of the doughnuts that Homer gobbles down on The Simpsons. Mmmmmm.....they are delicious too--perfect with a glass of milk and no frying required. 

The week was nicely rounded out by a visit from a new friend, also named Julie, and her husband, both of whom I met through my Food Network Ultimate Recipe Showdown contest.  Some of you might remember her as the creator of that oh-so-delectable looking spin on chicken 'n waffles in the Hometown Favorites episode.  We had a fantastic time, and I am beginning to think that we were separated at birth (c'mon mom, fess up!)  Sorry Julie, I meant to save a few of these cookies for you two--something to look forward to on your next trip (as long as you make the chicken 'n waffles for me, that is)!  Here are a few extra tips for these tasty trompe l'oeil treats:

• Don't fuss too much trying to make your doughnuts perfectly round and uniform.  Having slightly different shapes and sizes yields a realistic-looking batch!
• The dough can be refrigerated, tightly wrapped, for up to two days.
• The baked doughnut cookies can be stored, covered at room temperature, for up to three days (but I sincerely doubt they will last this long.)
• Feel free to eliminate the orange zest from the dough recipe.  I just think that it adds a nice flavor to the cookies.  I also add orange zest to my regular sugar cookie dough.
• Instead of using safflower oil, either canola or vegetable oil can be substituted. 

Homer's Doughnut Cookies

Makes about 40

For the dough

2 tablespoons safflower oil

4 tablespoons butter, melted

2 large eggs

2 teaspoons vanilla extract

Zest of 1 orange

1 teaspoon salt

2 teaspoons baking powder

1 cup confectioner's sugar

2 1/2 cups flour

For the glaze

3 cups confectioner's sugar, divided

Whole milk

Lemon juice

Corn syrup

Food coloring, Cocoa powder, Sprinkles

Prepare the dough:  In the bowl of an electric mixer fitted with the paddle attachment, beat the oil, butter, eggs, vanilla, and orange zest until well combined.  In a medium bowl, whisk together the salt, baking powder, sugar, and flour.  Add the dry ingredients to the wet ingredients, mixing until well incorporated.  Gather the dough together and shape it into a flat disk.  Wrap the dough in plastic wrap and chill for 1 hour.

Preheat the oven to 350F degrees and line two baking sheets with parchment paper.

Working with about 2 teaspoons of the dough at a time, roll the dough into a rope about 4 inches long and 1/2-inch in diameter.  Coil the ropes into round doughnut shapes, leaving a small hole in the middle.  Repeat the process with the rest of the dough.  Place the formed cookies on the prepared baking sheets, spacing 1 inch apart.  Bake the cookies for 12-14 minutes, until the tops are slightly golden but not browned.  Transfer the baked cookies to a wire rack to cool completely.

Prepare the icing:  Depending on how many colors you want to make (I made three), use 1 cup confectioner's sugar for each color.  In a small bowl, mix 1 cup confectioner's sugar with 1 teaspoon milk, 1 teaspoon lemon juice, 2 teaspoons corn syrup, and a few drops of food coloring.  If making chocolate icing, add a few tablespoons of cocoa powder and replace the lemon juice with milk.  Stir the mixture until you have a spreadable icing.  Dip the top of each cookie into the icing, and place them back on the wire rack.  Decorate with sprinkles if desired, and allow the glaze to harden.   

Oatmeal Raisin Walnut Whoopie Pies

In honor of Valentine's Day.......Eric went golfing.  Actually, this is probably one of the nicest things that he could have done for me today, a day when I have so many odds and ends to take care of that an empty house is a gift.  Not that I can't get things done when he is here, I just find that I am much more productive when the dogs aren't going crazy and ESPN isn't on in the background--go figure.

I've never really been one to expect lavish gifts, jewelry, candy, etc. on Valentine's Day.  Eric and I sometimes celebrate by going out to a nice dinner someplace new, as we are this evening, because this is something that we both enjoy.  Other years, we'll just cook something at home, or rather, I'll cook--he'll uncork the wine.  Holidaysays like today can prove to be unnecessarily stressful for men, what with the constant cheesy ads from Kay Jewelers on T.V. and the flower stands that have suddenly popped up on what seems like every street corner.  I'd much rather be surprised by flowers on some random run-of-the-mill day of the year as opposed to getting the $9.99 Valentine's Special identical to the one that every other woman on my street also received.  My dad's always been really good about doing this sort of "random flower" thing for my mom, and they've been married for over 40 years!  Maybe he's on to something......

Golfing with the guys can be stressful, strenuous, and physically exhausting (ha!)  But seriously, Eric usually rummages around for a little something to hold him over until dinner after he returns home from the course.  Because it's Valentine's Day, I thought that I'd make something sweet for my sweetie, who happens to be a fan of oatmeal raisin cookies.  Ever since I first made whoopie pies, several years back, I've become a bit obsessed with the concept, often testing out new flavor variations.  This is my latest creation, based on an oatmeal raisin walnut cookie and filled with a rich custardy buttercream.  The oatmeal cookies are fabulous on their own, but the decadent buttercream takes them to the next level.  If you don't want to make a traditional buttercream, feel free to make a simple vanilla butter and confectioner's sugar variety.  Here are my extra tips for making these fun, cream-filled cookies:

• The whoopie pies are best eaten the day that they are made.  The buttercream can be prepared up to 3 days in advance, tightly covered, and chilled.  Let it sit at room temperature prior to spreading.  The cookies can be prepared one day in advance and stored at room temperature, tightly covered so that they remain soft.  The cookie dough can also be prepared in advance and chilled, covered.
• To give these treats a more adult twist, you can replace the orange juice with orange liqueur, rum, or even a coconut-flavored rum.
• If the buttercream has become too soft after preparation, then refrigerate it for 10-15 minutes before spreading it on the cookies.
• For variation, use a mix of dark and golden raisins, dried cranberries, or dried cherries.  Replace the walnuts with pecans or hazelnuts and play around with the spices (ginger, allspice, cardamom, or cloves would all be good choices.)
• If you don't have a 1/4-cup ice cream scoop, then use either a 1/4-cup measure or estimate the amount using a large spoon.
• Don't replace the vegetable shortening with butter.  The shortening helps to keep the cookies slightly "puffed" as opposed to flat and crisp.

Oatmeal Raisin Walnut Whoopie Pies

Makes 8-9 large whoopie pies (you can probably share one!)

Ingredients:

1 cup orange juice

1 cup raisins

2 1/2 cups flour

2 cups rolled oats

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon salt

1 1/2 cups light brown sugar, packed

1/2 cup solid vegetable shortening

4 tablespoons unsalted butter, softened

1 teaspoon grated orange zest

1 teaspoon vanilla extract

2 large eggs

1/4 cup whole milk

1 cup coarsely chopped walnuts, lightly toasted

For the buttercream:

4 large egg yolks

1/2 cup sugar

1/3 cup corn syrup

11 ounces unsalted butter (22 tablespoons)

1/2 teaspoon ground cinnamon

2 teaspoons vanilla extract

1/8 teaspoon salt

Preheat the oven to 350F degrees.  Line two cookie sheets with parchment paper.  In a small saucepan, combine the orange juice and the raisins.  Set the saucepan over medium heat and bring the mixture to a full boil.  Cover the saucepan and remove from the heat.  Let the raisins soak for 20 minutes.  When the raisins have finished soaking, using a slotted spoon, remove about 1/2 of the raisins from the orange juice with a slotted spoon and coarsely chop them.  Place the chopped raisins in a small bowl along with 2 tablespoons of the orange juice.  Reserve the remaining raisins and juice in the saucepan.

In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, shortening, and butter on medium speed until light and fluffy.  Mix in the orange zest and vanilla extract.  Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl if necessary.  Add the milk and beat until smooth.  On low speed, mix in the flour mixture until just combined.  Mix in the chopped raisins and orange juice and the walnuts.  Using a level 1/4-cup ice cream scoop, drop the batter on the prepared baking sheets, spacing 2 inches apart.  Bake the cookies for 10-12 minutes, or until the cooking are lightly browned and just set.  Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Prepare the buttercream:  Place the egg yolks in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until very thick, about 5 minutes.  In a small saucepan, combine the sugar and corn syrup and set over medium-high heat.  Bring the mixture to a full boil, stirring constantly, and then immediately scrape the mixture into a 1 cup glass measure.  With the mixture on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds.  Repeat until all of the syrup has been added.  Continue to beat until the bowl has cooled to room temperature.

On medium speed, beat in the butter a few tablespoons at a time, beating well after each addition.  The frosting will begin to come together after all of the butter has been incorporated.  Scrape down the bowl and beat in the cinnamon, vanilla, and salt.  Mix in the reserved raisins and 3-4 tablespoons of the reserved orange juice.  Using a piping bag with a large tip or an offset spatula, spread a generous layer of filling onto the flat side of a cooled cookie.  Place another cookie on the sandwich and lightly press to adhere. 

Touchdown!

Eli Manning. Tom Brady. Brett Fav-re. Mandy Heaston.  Each of these individuals has been victorious in his or her own field.  While the three gentlemen were awarded a shiny new Super Bowl ring for rushing, tackling, and kicking, Mandy is walking away with a enviable new $250 Sam's Club gift card for mixing, rolling, and baking. 

Question: Mandy Heaston, now that you've won the Peanut Butter and Julie Ultimate Super Bowl Showdown, what are you going to do next ?? 

Answer: I'm going to Sam's Club!

Selecting the winner of this contest was not an easy decision by any means.  Over the past week, I received dozens and dozens of creatively-titled mouthwatering entries that any Big Game fiesta attendees would be lucky to gobble down.   Whether or not your favorite team wins, I know that your guests will leave with smiles on their faces (if you can get them to leave, that is.)  Thank you all so much for your participation.

In the end, however, the recipe that was deemed "most valuable" was Mandy Heaston's Touchdown Taco Pockets, a creatively simple (and much neater) twist on the popular hand-held party food.  By enclosing the ingredients between refrigerator biscuits and then baking, these "tacos" become easier to eat.   What really scored the winning points for this recipe was the fact that Mandy shaped the pockets like little footballs, complete with laces made from leftover biscuit scraps (I can hear the oohs and aahs from your party guests now.)  What a fantastic idea!  In fact you could apply this technique to fit the theme of almost any celebration: heart pockets for Valentine's Day, eggs for Easter, etc.  Kids will love 'em.  Adults will love 'em.  Most importantly, you'll love 'em because they are a snap to make.

The recipe for these Touchdown Taco Pockets is featured on Mandy's blog, Gourmet Mom on the Go, along with a helpful video tutorial during which Mandy shows you her techniques for shaping and cutting the pockets.  Her pictures look much better than mine do too, so I encourage you to visit her site!

Congratulations to Mandy!  Mandy, if you will send me your contact information, then I will arrange for the $250 Sam's Club gift card to be sent directly to you.  Start composing your shopping list now......

Thank you again to everyone else who sent me a recipe.  I was so impressed with the variety of ideas, football-themed titles, and range of ingredients.  Enjoy the Super Bowl and Happy February!   

Here my personal notes after making these terrific taco treats:

• Instead of using two regular sized refrigerator biscuits for each side of the pocket, I found that using one of the extra-large sized biscuits (a.k.a. Grands) per side is sufficient.
• As a variation I tried adding a bit of salsa on top of the cheese, inside the pocket, as opposed to using it for dipping or as a condiment.
• I baked my pockets on parchment paper as opposed to a greased cookie sheet

• If you are having a tough time getting the sides of your pockets to stick together, try brushing the inside rim of the bottom pocket with a bit of water before adding the top side.  Bushing the "laces" with a bit of water also helps them to adhere.

Honey-Roasted PB&J Sandwich Cookies

My good friend, Stephanie, is pregnant with her second child.  Her first, Xander, just turned two, and at the rate that he is growing he is destined to be the Kobe Bryant of his generation.  Xander is at the age where he seems to be channeling the Energizer Bunny: running over there, playing over here, "driving" his truck, and building in the corner, all at once.  Steph can definitely use all of the extra energy that she can get.  In other words, get this girl some baked goods, stat!

This time around, Stephanie's craving of choice has been peanut butter.  I seem to always crave peanut butter (heck, I even share a blog title with it), but my only excuse is that I just happen to like peanut butter, a lot.   I started out by bringing Steph a box of my super-sinful Peanut Butter Fudge, which seemed to go over quite well.  Her actual words were something along the lines of: "I hate you.  I can't stop nibbling on that fudge," but that's technically a compliment, right?  

Next, I sent her home on New Year's Eve with a loaf of my Peanut Butter Bread, with which she could ring in 2009.  I'm always a little worried when I bake my PB Bread for someone, because even though I could probably down the entire loaf, it's one of those things that might not be for everyone.  Fortunately, the bread received an enthusiastic thumbs-up as well.  Phew!

Well today is Stephanie's birthday.  Say no more.  I'm on it!  My original intention was to make a batch of my standard peanut butter cookies and place them in a basket with more "I hate you" fudge, and some other pb-themed treats.  Had I not been gabbing on the phone while doing my grocery shopping, I might have noticed that I grabbed a jar of honey-roasted peanuts instead of regular peanuts.   Hmmm.....well, why not?  I always did prefer receiving the honey-roasted to the regular on those Southwest flights, so why shouldn't they work in cookies too?  In addition to ground peanuts, I added some honey to the dough, so that cookies have a nice toasty flavor.  Taking half of the cookies a step further, I experimented by sandwiching them around a peanut butter cream and tart jelly filling, sort of like a PB&J dessert sandwich.  Since these monstrosities didn't appear to travel well, they remained at home.  I'm sure that my visiting dad will be nice enough to take them off of my hands.  He's helpful like that.  Here are some extra tips for making these fun, filled cookies:

• Although I am a big fan of crunchy peanut butter, it might add too much texture for some people, so feel free to use either creamy or chunky (or a combination of both!) for this recipe.
• I do not recommend using natural or low-fat peanut butters for most baking recipes.  These versions do not seem to blend with the other ingredients as well as the common variety of peanut butter, and the result is often grainy.
• For this recipe, I used an orange-blossom honey, but regular honey works just as well.
• These cookies end up being about 2 to 2 1/2 inched in diameter, which makes a sizable sandwich cookie.  Roll the dough into smaller balls and adjust the baking time down for smaller sandwiches.
• Make sure you use salted honey-roasted peanuts.  The salt is a nice contrast to the sweetness in the cookies.

Honey-Roasted PB&J Sandwich Cookies

Makes about 18 sandwiches

Ingredients:

1 3/4 cups salted honey-roasted peanuts

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons peanut butter

1/2 cup unsalted butter

1 1/4 cups sugar, divided

1 whole egg

3 egg whites, divided

3 tablespoons honey

1 teaspoon pure vanilla extract

For the filling

1 cup creamy peanut butter

2 tablespoons honey

1 teaspoon vanilla extract

2 cups confectioner's sugar

3-4 tablespoons whole milk

Tart raspberry or mixed-berry preserves

Preheat the oven to 375F degrees, and position the oven racks in the upper and lower thirds positions.  Line 2 baking sheets with parchment paper.

In the work bowl of a food processor, combine 3/4 cup of the peanuts, the flour, baking soda, cinnamon, and the salt.  Pulse until the peanuts are finely ground.

Combine the peanut butter and the butter in a medium saucepan, and whisk constantly over medium-low heat until the mixture is smooth.  Stir in 1 cup of the sugar until thoroughly incorporated.  Let cool slightly.

Mix the whole egg and 2 of the egg whites to the peanut butter mixture, mixing until well combined.  Mix in the honey and the vanilla.  Stir in the flour mixture until just combined.  Do not over-mix.

Coarsely chop the remaining 1 cup of peanuts and place them in a shallow dish.  Place the remaining 1/4 cup sugar in a second dish.  Combine the remaining egg white with 1 teaspoon water in a third dish.

Form a tablespoonful of the cookie dough into a ball and then roll it in the sugar to coat.  Dip the top of the ball in the egg white mixture and then press it into the chopped nuts.  Place the dough, nuts facing up, onto the prepared cookie sheet, pressing down with the palm of your hand to flatten slightly.  Repeat the process with the remaining dough.

Bake the cookies for 8-10 minutes, until golden brown and set in the middle.  Rotate the position of the pans halfway through the baking process.  Let the cookies cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.

Prepare the filling:  In a medium sized bowl, beat the peanut butter, honey, and the vanilla at medium speed until combined.  Add the confectioner's sugar and beat until smooth.  Add the milk as necessary until the filling is spreadable but still firm.  To assemble the sandwiches, spread half of the cooled cookies with the filling and spread the other halves with a thin layer of the preserves.  Sandwich the two halves together.  

Butter-Toffee Crunch Ice Cream

My parents are coming to visit next week, and I am really excited because this means that I will be able to try my recipes out on a few extra appetites.  Er, that is, I am first and foremost excited that I am going to be able to spend some quality time with my parents, in addition to the fact that I will have new people to cook for.  Look, when your world pretty much revolves around food, you tend to feel like you're only as good as your latest recipe, then you start to quantify pretty much everything in terms of food.

I have mentioned numerous times in the past that my husband Eric's sweet tooth must have been knocked out in one of those rough and tumble Vermont childhood hockey games.  As you can tell from this blog's lengthy "Dessert" category archives, sugary treats are some of my favorite things to make.  This creates a bit of a dessert inventory overload in our kitchen, which either ends up being stored in the freezer for future company, or it is sent into the office with Eric.  While my mom tends to watch her dessert intake, my dad is one of those people who has eaten the equivalent of a hot fudge sundae, right before bedtime, every night for the past 40 years without gaining an ounce.  I know.  Disgusting.   So, I can definitely count on him to sample my latest creations while he is here.  I'm sure that he will be more than happy to help.

His timing couldn't be more perfect.  I'm going to go out on a limb and say that I think I just made my best ice cream ever.   This stuff is can't-stop-licking-the-bowl-even-though-I-know-this-stuff-is-full-of-calories-and-fat good.  Trust me--I know from experience (excuse me while I run downstairs to take another bite.)  What makes this ice cream so darn delectable is the combination of the creamy brown sugar and scotch flavored base and the crunchy toffee bits, which cut the sweetness with a bit of salt.  It's kind of like the unbeatable combination offered by a chocolate-covered pretzel: sweet, salty,creamy, and crunchy at the same time.  This one is definitely a keeper.  Look out Ben and Jerry. (P.S. Dad, there's a small chance that this might be gone by the time you get here.....)  Here are my extra tips for this remarkable rich ice cream:

• After you have returned the egg and half and half mixture to the stove, if you find that it is not thickening enough, you can use my trick, which is probably a culinary school no-no, but it works really well.  Besides, I didn't go to culinary school.  In a small bowl, mix a little bit of the remaining half and half with a teaspoon or two of cornstarch until the cornstarch dissolves.  Add this mixture to the saucepan, still over medium-low heat, and stir until thickened.  You are looking for custard-type consistency, similar to a thick sauce.
• If you want to make this recipe more kid-friendly, feel free to replace the liqueur with a bit of butterscotch or butter rum extract.
• For extra texture and flavor, stir some lightly toasted chopped pecans in along with the toffee bits.
• A lighter version of this sinful dessert can be achieved by using all half and half or by substituting whole milk for some of the half and half and/or cream.  Using too little fat will result in a less-creamy product.
• This ice cream will keep, tightly covered in the freezer, for up to one week.  The recipe can be easily halved.

Butter-Toffee Crunch Ice Cream

Makes about 5 cups

Ingredients:

6 tablespoons unsalted butter

1 1/3 cups golden brown sugar, packed

3 cups half and half, divided

1/4 teaspoon salt

4 large eggs

(1-2 teaspoons cornstarch, if necessary--see above tips)

2 cups heavy cream

1/4 cup butterscotch liqueur or scotch

2 teaspoons vanilla extract

1 cup toffee bits (such as Heath or Skor)

Melt the butter in a heavy saucepan over medium heat.  Whisk in the sugar, 2 cups of the half and half and the salt.  Bring the mixture to a simmer, stirring to dissolve the sugar. 

Whisk the eggs in a medium bowl to blend.  Gradually whisk in the hot half and half mixture.  Return the mixture to the same saucepan.  Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens and your finger leaves a path on the back of a spoon when drawn across.

Stir in the remaining half and half, cream, butterscotch liqueur, and vanilla.  Return the mixture over low heat until slightly thickened and smooth.  Strain into a medium bowl, cover, and chill until cold, about 3 hours.

Process the mixture in an ice cream maker according to manufacturer's instructions.  Add the toffee bits about 5 minutes before the ice cream is done.  Serve immediately or freeze for firmer ice cream.