Zucchini Bread

I am sorry that I do not have a photo for this recipe. It got gobbled up before I had a chance to take a photo (always a good sign), but with zucchinis in abundance right now, I had to share this deliciously moist loaf cake. Cake or Bread? It is somewhere in between the two, but regardless, it is a perfect choice for a late summer rustic dessert, afternoon snack or breakfast treat. I am guessing these would also bake up as wonderful little cupcakes... perhaps with a dollop of cream cheese frosting?

Zucchini Bread with Craisins and Dark Chocolate Chips
Tart craisins, sweet zucchini bread and dark chocolate – a perfect combination. The whole wheat pastry flour and spelt flour can be substituted for whole wheat flour and all purpose flour, if you like.

Makes 1 loaf

1 cups whole wheat pastry flour
1 cup spelt flour
1/2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup canola oil
1 teaspoon vanilla extract
10 ounces grated zucchini
2/3 cup craisins
2/3 cup dark chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 by 5 loaf pan with canola oil and line the bottom with parchment paper.

In a medium size bowl, combine the flours, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In another bowl combine the eggs and sugars with a whisk until well combined. Stir in the oil, vanilla extract and grated zucchini until well combined. Gently stir in the dry ingredients and the craisins and chocolate chips.

Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes; then transfer to a wire rack to cool completely. This bread will keep wrapped tightly in plastic wrap for up to 3 days.

Coconut Cupcakes

Coconut Cupcakes with Coconut Butter Cream,
White Chocolate Shavings and Raspberries
These cupcakes are moist and light, yet slightly dense. Their texture is paradoxically somewhere between a pound cake and an angel food cake. I guess this makes sense when you realize that these cupcakes are in fact, fat free angel food cakes with the addition of full fat coconut milk. The coconut flavor here is subtle, very subtle, because of the use of real coconut milk and not the artificial extract that tastes like tropical tanning oil. I decorate these cupcakes with white chocolate shavings and a raspberry for an elegant touch, but also as a wonderful compliment of flavors. Certainly this recipe could also be made as a fabulous layer cake.

Makes 24-26 cupcakes or 1 nine inch layer cake

3 cups cake flour
1 teaspoon baking powder
1 1/2 cups sugar
8 egg whites
1/4 teaspoon salt
14 ounces unsweetened whole fat coconut milk
1/2 teaspoon almond extract
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla bean paste or vanilla extract
3 ounces coconut milk
20 ounce powdered sugar, sifted
1 bar good quality white chocolate
14 fresh raspberries, cut in half

Preheat the oven to 350 degrees F. Line 24-26 standard size muffin tins with paper liners.
Over a medium size bowl, sift together the flour, baking powder and sugar. Set aside.
Place the egg whites and salt in bowl fitted for an electric mixer with the whisk attachment. Whisk on high speed until stiff peaks form.
Pour the coconut milk and almond extract into the dry ingredients and mix together with a wooden spoon or spatula until incorporated. (Do not over mix.) Gently fold in 1/3 of the egg whites, until just incorporated. Fold in the next 1/3 until just incorporated, and finally fold in the last third without deflating the egg whites. Immediately scoop the batter into the prepared cups, filling each three-quarters full. Bake until cooked through, about 15-17 minutes. To tell if the cake is baked through, press your finger gently on the center of the cake – it should bounce back and not seem raw and gooey, or insert a cake tester inserted into the center of the cake; it should come out clean. Transfer the tins to wire racks and let cool for 1 minute. Carefully remove the warm cupcakes to a wire rack to cool completely.
To make the frosting, cream together the butter, vanilla extract and half of the powdered sugar and half of the coconut milk on medium/high speed until smooth and creamy. Add the remaining powdered sugar and coconut milk and mix until glossy and smooth. Use an off set spatula to frost each cupcake with the frosting, about 2 tablespoons.
To shave the white chocolate, place the bar on a chopping block. Run the blade of a sharp knife downward alongside the chocolate to create chocolate curls or shavings. Top each cupcake with a sprinkling of white chocolate and a raspberry half. Cupcakes are best eaten the same day they are made but will keep in the refrigerator for up to 3 days.

Celebrating Chocolate Cakes

Quite a few weeks back I spent most of an entire weekend baking celebration chocolate cakes. On Saturday a German Chocolate Cake for a graduation and on Sunday a Double Chocolate Layer Cake for Father's Day. These cake are variations of each other - one milk and one dark, yet with starkly different frostings. Both are wonderful recipes for whatever your celebration.


Milk Chocolate Cake with Coconut Pecan Frosting
This cake, also known as, German Chocolate Cake, is an American favorite (not a German one) whose name originated from its use of Baker’s German Sweet Chocolate in the recipe. What makes a German chocolate cake not a chocolate cake with a coconut pecan frosting, is the use of milk chocolate in its cake layers, and not semisweet or dark. When I walk into a bakery or cake shop and see layers of dark chocolate or devil’s food cake instead of milk chocolate in their “German Chocolate Cake,” it’s like nails against a chalkboard. It actually upsets me.
But when made correctly, moist milk chocolate cake layered between rich coconut pecan frosting is quite heavenly. I have been working on and looking for a good German Chocolate Cake for quite sometime now, and I have happily created a perfectly flavorful and tender milk chocolate cake to be layered between an adapted version of my Grandma’s recipe for Coconut Pecan Frosting. This recipe is scaled for a half sheet cake, which is perfect for serving a large crowd, but isn’t quite as attractive. See the cooking note below to alternatively make a 9 inch layer cake. Whatever size, a slice of this cake is the perfect choice to make any celebration a memorable one.



Makes 1 half sheet cake

Ingredients

Cake
3 cups all purpose flour
scant 1/2 cup cocoa powder (Green and Black’s)
2 teaspoons baking soda
1/2 teaspoon salt
12 oz. (3 sticks) unsalted butter, at room temperature
2 1/4 cups granulated sugar
6 eggs
6 ounces milk chocolate, chopped
1 tablespoon vanilla extract
1 1/2 cups buttermilk
Frosting
12 oz. (1 can) evaporated milk
6 ounces (1 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
pinch of salt
1 teaspoon vanilla
4 eggs
14 oz (1 package) sweetened flaked coconut
1 1/2 cups pecans, slightly toasted, chopped

Preheat the oven to 350 degrees F. Butter two half-sheet pans, and line the bottom of each with parchment paper. Set aside.
In a medium size bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
Using a double boiler, or carefully using the microwave, melt the milk chocolate in a medium bowl. Set aside and let cool.
In a medium bowl fitted for an electric mixer, cream together the butter and sugar on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed. Reduce the speed to low and add the melted chocolate and the vanilla extract. Add the flour mixture in two batches, alternating with the buttermilk; beating until combined after each addition.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 25 minutes. Do not over bake. Transfer the cake pans to wire racks and let cool.
Meanwhile, make the frosting. Heat the milk, butter and half of the sugar in a medium saucepan until almost simmering. Reduce the heat to low and add the vanilla and the salt. In a separate bowl combine the remaining sugar and the eggs. Whisk together well. (Do not allow the eggs and sugar to sit without being stirred, otherwise the sugar will cook the eggs.) Temper the egg mixture into the milk mixture. To do this, whisk the egg mixture and at the same time, pour a small amount (about 1/2 cup, 1 tablespoon at a time) of the hot milk mixture into the eggs. Then, return the pan with the remaining milk back to the stove. Whisk the warm milk, while slowly pouring the egg mixture into the warm milk. Cook the frosting over medium/low heat, while stirring, until thick, like a custard, about 10 minutes. Immediately pour the frosting through a sieve into a clean bowl. Stir in the coconut and the pecans. Set aside and let cool completely.
To assemble the cake, place one layer of the cake on a large plate or clean piece of cardboard wrapped in foil or paper. Remove the parchment paper. Spread half of the frosting evenly on the cake using an offset spatula. Carefully invert the second cake on top of the first. Frost with the remaining frosting. (You may also choose to frost the sides of this cake with chocolate ganache.) This cake is best, eaten the day it is made, but will keep up to 3 days in the refrigerator.

Cooking Note: To make a 9 inch cake, use 2 cups flour, 1/4 cup cocoa powder, 1 1/2 teaspoon baking soda, 1/4 teaspoon salt, 8 oz (2 sticks) unsalted butter, 1 1/2 sugar, 4 eggs, 4 oz chocolate, 1 1/2 teaspoons vanilla extract, 1 cup buttermilk for the cake and make in the exact same manner, but adjusting the cooking time to 20-25 minutes. However, the frosting does not need to be scaled down. Make the full recipe as follows and frost the sides of the cake if desired.

Double Chocolate Layer Cake with Rich Chocolate Frosting
Your classic chocolate cake.



Serves 12

Ingredients

Cake
2 cups all purpose flour
1/4 cup cocoa powder (Green and Black’s)
1 teaspoon baking soda
1 teaspoon salt
3 oz. dark chocolate (70%), chopped
1 oz. milk chocolate, chopped
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
2 cups heavy cream
1 cup confectioner’s sugar
pinch of salt
1 1b. dark chocolate (65%), chopped
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Butter two 9 inch cake pans. Line the bottom of each cake pan with parchment paper. Set aside.
In a medium size bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
Using a double boiler, or carefully using the microwave, melt the dark and milk chocolate in a medium bowl. Set aside and let cool.
In a medium bowl fitted for an electric mixer, cream together the butter and sugar on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed. Reduce the speed to low and add the melted chocolate and the vanilla extract. Add the flour mixture in two batches, alternating with the buttermilk; beating until combined after each addition.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 20-25 minutes. Transfer the cake pans to wire racks and let cool for 10 minutes. Carefully run a knife alongside the edges of the cake and the pan; then invert the cake onto a flat plate. Remove the parchment paper. Invert the cake back onto a wire rack to cool completely.
To make the frosting, heat the sugar and milk in a medium saucepan and bring to a simmer. Turn off the heat and add the salt, chocolate and vanilla extract. Let stand 1 minute, then stir until combined and smooth. Let the frosting cool 1-2 hours, stirring occasionally, until thick enough to frost the cake.
To assemble the cake, place one layer of the cake on a large cake plate or pedestal. Put about 2/3 cup frosting on the cake and use an offset spatula to evenly distribute the frosting. Place the second cake layer on top and use the remaining frosting on the top and sides of the cake. This cake is best, eaten the day it is made, when the cake is tender and light and the frosting is smooth and soft. Refrigerating the cake will cause the frosting to turn harder, more like the center of a truffle, which is also delicious, but entirely different.

A Quick and Easy Dessert

Chocolate Chunk Oatmeal Blondies
These bars are chewy and loaded with oatmeal and chocolate chunks, and can become quite addicting. I think these bars will make the perfect dessert to take to your upcoming summer barbecues, as they are quick and stress-free to make, cut easily and clean, and stack and transport well.

Makes 24

Ingredients

- 3/4 cup (12 tablespoons) unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups oatmeal
- 1 1/2 cups chocolate chips/chunks (semi-sweet, dark, milk)

Preheat the oven to 350 degrees F. Butter a 9 by 13 inch baking dish and line the bottom with parchment paper. In a large bowl, cream together the butter and sugars. Add the vanilla extract and the eggs, one at a time. Add the flour, salt and baking powder and gently stir everything together. Add the oats and chocolate chunks. Use a spatula to evenly spread the dough into the baking dish. Bake for 35-40 minutes, until light brown on the edges. Let cool completely. Cut into squares. These bars will keep in an airtight container for up to 3 days.

For Mom

Damp Lemon Yogurt Loaf Cake
This moist lemon cake is a perfect gift to give Mom for Mother's Day.




Damp Lemon Yogurt Loaf Cake

Makes 2 cakes

Ingredients

- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 1/3 cups sugar
- 1/4 cup lemon zest
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- 3/4 cup freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease two 8 ½ by 4 ¼ by 2 ½ inch loaf pans and line the bottom with parchment paper. Set aside.
In a medium size bowl sift together the flour, baking soda, baking powder and salt and set aside.
In a large bowl fitted for an electric mixer cream together the butter and sugar until light and fluffy, about 5 minutes. Add the lemon zest and vanilla. Add the eggs one at a time, mixing together after each addition.
Gently stir in a third of the flour mixture until just combined. Add the yogurt and stir together. Add another third of the flour mixture and gently stir until combined. Stir in the lemon juice and finally, stir in the remaining third of the flour mixture until all of the ingredients are fully incorporated. Divide the cake batter evenly among the loaf pans and bake for 50-60 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the cakes to cool for 20 minutes in their pans, then transfer to a wire rack to cool completely. This cake will keep in an airtight container or wrapped in plastic wrap for up to 3 days.

Hummingbird Cake

Hummingbird Layer Cake with Cream Cheese Frosting
A perfectly Spring dessert - Hummingbird Cake is a Southern dessert that earned its name because it is as sweet as the nectar that attracts hummingbirds. This moist layer cake is sweetened with banana, pineapple and coconut and is studded with toasted pecans. Cream cheese frosting has the perfect balance of tartness to balance out the sweetness of this cake.


Serves 12

Ingredients

Cake
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoons ground cinnamon
- 3/4 cup canola oil, plus more for greasing the pans
- 1 1/2 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 eggs
- 3 cups mashed ripe banana (about 3)
- 8 ounces crushed pineapple
- 3/4 cup pecans, roughly chopped and toasted
- 1 cup desiccated unsweetened coconut
Frosting
- 8 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 14 ounces powdered sugar
- 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease two 9 inch cake pans. Line the bottom of each cake pan with parchment paper. Set aside.
In a medium size bowl, sift together the flour, baking soda salt, and cinnamon.
Place the oil, vanilla extract and sugar in a medium size bowl fitted for an electric mixer. Mix together on medium/high speed until combined. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed. Beat on medium/high speed for 3 minutes or until light and fluffy. Reduce the speed to low and add the banana, pineapple and coconut. Add the flour mixture and mix until just combined. Finally, fold in the toasted pecans.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 35-40 minutes. Transfer the cake pans to wire racks and let cool for 15 minutes. Carefully run a knife alongside the edges of the cake and the pan; then invert the cake onto a flat plate. Remove the parchment paper. Invert the cake back onto a wire rack to cool completely. The cakes can be made 1 day ahead of time, and individually wrapped in plastic before frosting.
To make the frosting, cream together the cream cheese, butter, powder sugar and vanilla on medium/high speed until smooth and creamy. Store the frosting in the refrigerator until ready to use. Take out of the fridge 5 minutes before frosting.
To assemble the cake, place one layer of the cake on a large cake plate or pedestal. Put about 2/3 cup frosting on the cake and use an off set spatula to evenly distribute the frosting. Place the second cake layer on top and use the remaining frosting on the top and sides of the cake. This cake will keep covered in the refrigerator for up to 3 days.

Banana Cream Tart with Banana Caramel

I thought I would share what I had for my Valentine's Day treat.




Banana Cream Tart with Banana Caramel
This tart is banana cream pie brought to the next level – instead of traditional pie dough I use an extremely tender and light sweet tart dough, and I also add a sweet sticky banana caramel to the bottom layer of the tart for additional depth of banana flavor. The custard used here is quite traditional and perfect for this tart – not too runny yet not too thick, and it is all topped off with hand whipped cream and dark chocolate curls. I used a 70% Valrhona chocolate, which I though stood up well to the other flavors in the dessert. The bitterness of the dark chocolate did not get lost with the sweetness of the dessert and contrasted well with the caramel. Overall, this tart had a perfect balance of flavors and textures and was truly a decadent treat.

Makes 1 tart

Ingredients

- 2 large medium ripe bananas
- 1 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract or vanilla bean extract
- 1/4 cup confectioner’s sugar
- block or bar dark chocolate for curls
Tart Dough
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup plus 1 1/2 tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1 egg yolk, room temperature
- 1 cup plus 1 tablespoon all purpose flour
Banana Caramel
- 3/4 cup sugar
- 1/4 cup water
- 3 oz banana puree (about 1 banana pureed in a food processor)
- 2 tablespoon cream
- pinch of salt
Custard
- 2 cups whole milk
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons unsalted butter

To make the tart dough, combine the butter, sugar and vanilla extract in a medium bowl fitted for an electric mixer. Cream together on medium/high speed until light and fluffy, about 5-6 minutes. Add the yolk and mix until combined. Add the flour and gently mix together on low speed until just combined. Scrape the dough out of the bowl and form into a round disk, cover in plastic wrap and refrigerate at least 2 hours and up to overnight.
To bake the tart, preheat the oven to 350 degrees. Lightly grease a 9 inch tart pan with butter or use an ungreased nonstick tart pan (preferably one with a removable bottom).
On a lightly floured cold work surface use a rolling pin to roll the dough out about 1/2 – 3/4 inch thick. Start rolling from the center working your way outward, constantly moving the dough around the work surface, making sure that it doesn’t stick. Use more flour as needed, but try to use the flour sparingly. To transfer the dough to the tart pan, lightly roll the dough around the rolling pin; then unroll the dough out, over the pan. Working quickly, press the dough evenly into the tart shell. Freeze the tart shell until the dough is chilled and firm, about 30 minutes; then bake until light golden brown, about 30 minutes. Let the tart shell cool in its pan for 2 minutes; then carefully, using hot pad holders, place your hand on the bottom of the tart to release the sides of the tart pan; then use a spatula to transfer the tart off of the bottom of the pan and onto a wire rack to cool completely.
Meanwhile to make the banana caramel, combine the water and sugar in a medium heavy-bottom saucepan over low heat, without stirring until the sugar dissolves, about 5 minutes. Increase the heat to medium and bring to a boil without a lid. Do not stir the caramel. The sauce should continue to boil until it turns a golden chestnut brown; then turn off the heat. Careful the caramel will go from golden to burnt in a matter of seconds.
Being extremely careful, slowly, without splattering, pour the cream into the hot mixture. The mixture will violently bubble. Stir in the banana puree and return back to low heat. Stir until the sauce is smooth and creamy; then strain through a sieve. Transfer the caramel to a heatproof bowl and stir in the salt. Allow the sauce cool at room temperature for 1 hour. This caramel can be made up to a day ahead of time and stored in an airtight container in the refrigerator.
To make the custard, whisk together the cornstarch, half of the sugar, and the salt in a medium-size bowl. In a separate bowl whisk together the two eggs. Set both aside.
Over medium heat, bring the milk, remaining sugar, and vanilla bean paste just to a simmer, being careful not to scorch the milk. When the milk is simmering, add the eggs to the cornstarch mixture and whisk together. While whisking, slowly pour a few tablespoons of the hot milk into the egg/cornstarch mixture. Continue to whisk and pour in a few more tablespoons of the hot milk. Return the pot with remaining milk back to the stove and slowly pour the egg/cornstarch mixture into the milk, while whisking.
Use a wood spoon to stir the mixture over low/medium heat until thickened, about 3-4 minutes. Remove the pan from the heat and add the butter. Transfer the pudding into a heat proof container, cover and chill in the refrigerator for at least 1 hour and up to overnight. (If the custard is lumpy, strain though a sieve.)
When you are ready to assemble the tart pour the cold heavy cream into a large bowl. Stir in the vanilla bean and confectioner’s sugar until dissolved. Use a large balloon whisk to whip the cream until soft peaks form. Place the whipped cream in the refrigerator until you are ready to use.



To assemble the tart, place the tart shell on a large plate. Spread out the banana caramel evenly on the bottom of the tart shell. Slice the banana into 1/3 inch thick slices and arrange on top of the caramel. Use a rubber spatula to evenly spread the custard out over the banana and caramel. (The custard should come up to the top of the tart shell’s edge.) Top the custard with whipped cream, and use an offset spatula to evenly spread the whipped cream atop the tart.
To make the chocolate curls for the top of the tart, place the bar of chocolate on a clean cutting board. Use a vegetable peeler to scrape the chocolate to form curls. Place the chocolate curls (as much as you prefer) on top of the whipped cream. Refrigerate the tart for 1 hour set up. Slice the tart and serve chilled.

For Valentine's Day

Double Dark Chocolate Chunk Cookies
Chocolate Cookie Blackberry Ice Cream Sandwhiches



When I think of Valentine's Day I think of two things - chocolate and more chocolate.
So, with the upcoming holiday I thought it would be very appropriate to share my recipe for my Double Dark Chocolate Chunk Cookies. These dark chocolate cookies are for serious chocolate lovers only. They are rich and decadent and unlike many drop cookies they are best the day after they are made, not warm out of the oven.
In the summertime I use these cookies as the base for my Chocolate Cookie Blackberry Ice Cream Sandwiches. However the combination of rich dark chocolate and sweet blackberry ice cream would also make a perfect Valentine's Day treat.

Double Chocolate Chunk Cookies


Makes 2 dozen cookies

Ingredients

8 ounces bittersweet chocolate (60-68%), chopped
4 tablespoons unsalted butter, soft
1/2 cup all purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
8 oz semi sweet chocolate bar, cut into 1/4 inch chunks

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Melt the chocolate and butter in a double boiler or slowly in the microwave, being careful not to burn the chocolate or clarify the butter. Set the chocolate/butter mixture aside to cool.
Meanwhile, sift together the flour, cocoa powder, baking powder and salt. Set aside.
In a mixing bowl fitter for an electric mixer with a paddle attachment, beat the eggs and brown sugar on high speed until light and fluffy, about 3-4 minutes. Add the chocolate mixture and the vanilla extract and mix until combined. Gently fold in the dry ingredients. Finally, gently fold in the chocolate chunks. (Note: This cookie dough needs to baked immediately and cannot be made a head of time. It is best to scoop out the cookie dough as soon as possible, since the dough hardens and looses its gloss as it sits.)
Place 2 tablespoons of the cookie dough on the prepared baking sheets about 2 inches apart. Bake the cookies for 12-15, minutes depending on the size of the cookies. The tops should be slightly cracked but not firm to the touch. Remove the cookies form the oven and allow the cookies to cool on the baking sheet for 1 minutes; then transfer to a wire rack to cool. Serve warm or at room temperature. These cookies will keep in an airtight container for up to 3 days.

Chocolate Cookie Blackberry Ice Cream Sandwiches
Creamy blackberry ice cream compliments these cookies well, however I have tried many different types of ice cream with these cookies including vanilla, mint, coffee and peanut butter. Personally I have found that the stronger flavors, like mint, coffee and peanut butter overwhelm the dark chocolate flavor of the cookie. My favorites are vanilla and blackberry.


To make ice cream sandwiches freeze the cookies unstacked on a plate for 30 minutes. Take one frozen cookie and place face down. Place a scoop of ice cream on top of the cookie and then place a second cookie on top of the ice cream. Gently press the cookies together. (Tip: I use a small angled spatula to even out the ice cream.) Working quickly, wrap the ice cream sandwich in plastic wrap or parchment paper and return to the freezer for at least 2 hours, until ready to serve.

American Comfort Food

Sweet Potato Fries
Grandma's Macaroni and Cheese
Roasted Asparagus
Chocolate Bread Pudding with Warm Creme Anglaise





Sweet Potato Fries
Serve with Pommes Frites al Forno Dipping Sauces (September 8, 2009 blog entry).


Serves 4

Ingredients

- 2 large sweet potatoes
- coarse salt
- about 1/4 cup olive oil/vegetable oil

Preheat your oven to 425 degrees F. Cover 2 large sheet pans with parchment paper. Peel the potatoes and immediately place in a large bowl of water. With a sharp knife, cut each potato in half and then into 1/8 of an inch strips. Cut each strip into1/8 inch thick pieces, so that you have long, skinny potato slices. If the potatoes start to turn brown, place them in a large bowl filled with cold water. Place the potatoes on the sheet pans spread evenly apart and toss with oil and salt. After 15 minutes flip the fries using a large metal spatula. Bake until crisp and golden brown, about 30 minutes.

Grandma’s Macaroni and Cheese
I have certainly had (either made or eaten) my fair share of macaroni and cheese, and though I have had some good ones nothing beats my Grandma’s classic recipe. I have had macaroni and cheese with fancy noodles, exotic cheeses, breadcrumb topping, sliced tomatoes, and unnecessary foreign ingredients and still my all time favorite is my Grandma’s well-loved recipe. What makes this macaroni and cheese dish amazing is taking the extra effort to find really good extra sharp cheddar cheese. I suggest opting out of the artificial processed kind by going to a gourmet cheese shop.

Serves 6

Ingredients

- 1 pound elbow pasta, or any medium size macaroni shape noodle
- 1/2 cup extra sharp cheddar cheese, graded
- 1 cup soda cracker crumbs
Cheese Sauce
- 8 tablespoons butter
- 6-8 tablespoons flour
- 4 cup milk (you can use 1%, 2% or whole milk)
- 1 teaspoon salt, plus more for seasoning
- pinch of pepper
- 4 cups ( about 16 ounces) extra sharp cheddar cheese, grated


Bring a large pot of salted water to a boil. Set aside a large casserole dish with a lid, and preheat your oven to 350 degrees F. Meanwhile, melt the butter on low heat in a medium size heavy saucepan. Add just enough flour to the butter to make a paste. Slowly stir in the milk to the paste. Continue to stir and cook over low/medium heat until the sauce has thickened. Add the salt and pepper. Turn the heat off and stir in the cheese until melted. When the salted water has come to a boil cook the pasta 2 minutes less than the package’s cooking instructions call for. (The pasta will finish cooking in the oven.) Drain the pasta and add to the casserole dish, and combine with the cheese sauce. Toss the noodles evenly with the sauce and taste for more salt. Sprinkle the remaining half cup of cheese on top of the macaroni and sprinkle the cracker crumbs on top of the cheese. Bake, with a lid, for 20 minutes. Remove the lid and bake for 10 minutes more. Serve warm.

Roasted Asparagus
If you haven’t had asparagus roasted… well, you should.

Preheat the oven to 400 degrees F. Trim the ends of the asparagus and place on a baking sheet. Toss the asparagus with a bit of olive oil, salt and pepper. Roast in the oven for 20 minutes. Serve immediately.

Chocolate Bread Pudding with Warm Crème Anglaise
This dessert is the epitome of comfort- warm, gooey, chocolaty and covered with vanilla crème anglaise…mmm… Though there is nothing exotic about this dessert, the classic duality of chocolate and vanilla proves itself again. This bread pudding is ridiculously easy to make and goes down pretty easily too, since it is not nearly as rich and indulgent as it looks. It is also surprisingly less sweet than one would expect and therefore needs the balance of the crème anglaise. Enjoy.


Serves 10-12

Ingredients

- butter for baking dish
- 1 pound challah bread, cut into 1/2 cubes
- 4 cups milk
- 8 ounces semisweet chocolate
- 6 large eggs
- 3/4 cup granulated sugar
- pinch of salt
- 1/2 teaspoon vanilla bean extract or vanilla extract
Chocolate Ganache
- 4 ounces semisweet or dark chocolate, finely chopped
- 1 cup cream

Preheat the oven to 350 degrees. Lightly butter a 13 by 9 baking dish. Set aside. Spread the bread cubes out on a large baking sheet and toast in the oven for 15 minutes. Let cool.
In a medium saucepan, heat the milk, butter and vanilla on medium-low heat until warm. Add the chopped chocolate and stir until chocolate has melted. Then add the sugar and let for a few minutes. Meanwhile, in a medium bowl, whisk together the eggs Slowly whisk the eggs into the warm chocolate milk mixture.
Place the cooled toasted bread cubes evenly in a large bowl and evenly pour the custard over the bread cubes. Let the bread cubes absorb the custard for 30 to 45 minutes.
To make the ganache, heat the cream in a small saucepan and bring to a simmer. Pour the hot cream over the chopped chocolate in 3 additions and stir until smooth. Let the ganache cool for 15 minutes.
Transfer half of the soaked bread cubes into the prepared baking dish. Pour over half of the ganache. Top with the remaining breadcrumbs. Pour the remaining ganache over the top. Bake the pudding until it is puffed and does not giggle in the center, when lightly shook, about 55 minutes to 1 hour. Remove the bread pudding from the oven and let sit 10 minutes. Serve warm or at room temperature with Warm Crème Anglaise.

Warm Crème Anglaise

Ingredients

- 1/2 cup whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/2 vanilla bean, or 1 teaspoon vanilla bean paste
- 3 tablespoons sugar

To make the sauce heat the milk, cream and half of the sugar in a medium size heavy saucepan. Cut the vanilla bean lengthwise and use the tip of the knife to scrape all of the seeds into the milk. Place the vanilla bean in the milk and bring to a simmer. In a small bowl whisk together the egg yolks and the remaining sugar. When the milk is at a simmer, slowly pour a few tablespoon of the hot milk into the eggs, while whisking. Add a few tablespoons more of hot milk; then return the saucepan to the stove over low heat.
While whisking the hot milk, gradually pour the egg mixture back into the milk on the stove. Use a heatproof spatula to continuously stir the sauce until it begins to thicken, or until it can coat the back of spoon. When the sauce is thick (and reaches 82 C/182 F, if you have a digital thermometer), pour the sauce into a strainer over a medium size clean bowl. Serve warm over the chocolate bread pudding.

Thankful For Dessert

Honey Pecan Tart with Milk Chocolate Ganache

Ingredients
Shortbread Crust (makes 2 crusts)
- 12 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 3 egg yolks
- 3 cups flour
Filling
- 3 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/2 cup honey
- pinch of salt teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups pecan half, toasted, roughly chopped

To make the crust combine the butter and sugar in a medium size bowl. Stir in the egg yolk and vanilla extract. Add the flour and salt and mix until just combined. Press the mixture into a buttered 10 inch tart pan and refrigerate overnight or freeze for 20 minutes. Preheat the oven to 375 degrees F and bake the tart crust for 15 minutes. Let cool completely.
Meanwhile, to make the filling, combine the butter, brown sugar and honey in a medium saucepan over medium heat. Bring just to a boil; then add the salt and vanilla. Set aside and let cool for 20-30 minutes until thick. Should still be warm.
Meanwhile, in a large bowl whisk the eggs. Pour in the cooled sugar mixture until combined. Gently stir in the pecans.
Preheat the oven to 375 degrees F. Pour the filling into the prepared tart pan and place in the oven. Place a pie crust ring or foil over the tart crust edges. Bake for 25-30 minutes or until the tart is golden brown and cooked in the center. Let cool completely on a wire rack. Slice the tart with a sharp knife. Drizzle individual slices with warm Milk Chocolate Ganache (recipe follows) if desired.
Milk Chocolate Ganache

In a small saucepan combine chopped milk chocolate (about 1/2 cup) and cream (about 2 tablespoons). Stir over low heat until melted and combined. If the ganache is too thick add another tablespoon or so of cream. If the ganache is too thin add a bit more chocolate.

Stracciatella Cheesecake

To the untrained eye Stracciatella Gelato, a common flavor found in Italian Gelaterias, could be equated to Vanilla Chocolate Chip Ice Cream. However, after considerable evaluation, I have come to the conclusion that Stracciatella Gelato and Vanilla Chip Ice Cream are in fact very dissimilar from one another. Stracciatella Gelato is white in color as opposed to Vanilla Chip Ice Cream that has a custard base resulting in a custard color. Unlike ice cream, real Italian gelato is often made without eggs or egg yolks (the contributing custard factor) and has less fat and less air than American ice cream, which ultimately results in a creamier confection with an entirely different taste. Stracciatella’s sweet cream base is studded with fine dark chocolate chip shavings, giving every creamy bite a subtle crunch, which I find much more satisfying than the harsh whole chocolate chips found in Vanilla Chip’s icier, airier counterpart. Now, I don’t mean to bad talk Vanilla Chip Ice Cream, but rather want to set the stage for the inspiration to the flavor and texture of this cheesecake.
Like ice cream, cheesecake has a many different styles based on its own criteria of flavors and textures. I can’t say that I am one of cheesecake’s most devout fans, as I have had many below par cheesecakes which where either too dry, too sweet, too rich, not rich enough, flavorless, etc. On the contrary, this cheesecake, like Stracciatella Gelato, has a smooth and creamy base with a depth of flavor (in this case from the addition of ricotta cheese) and also a delicate crunch from the chocolate shavings. Though unlike Stracciatella Gelato, Stracciatella Cheesecake does require eggs, yet the inside of the cake looks just the same as the gelato - a white cream base studded with dark chocolate shavings. Therefore, I it is only fitting to call this cheesecake, Stracciatella Cheesecake and not Chocolate Chip Cheesecake. Just as Stracciatella Gelato and Chocolate Chip Ice Cream are not interchangeable, Stracciatella Cheesecake and Chocolate Chip Cheesecake are not interchangeable, as they are entirely different entities.
I make my own crisp chocolate cookies for the crust (well worth the extra time as opposed to using store-bought cookies), and serve a tangy cherry sauce alongside the cheesecake, which isn’t obligatory, but compliments the cheesecake exceptionally well. The cheesecake needs to be baked one day ahead of time, and allowed time to set-up completely in the refrigerator. I bake this cake using a water bath, which is a very simple procedure. A water bath helps the cake cook evenly, ensuring a creamy confection.


Stracciatella Cheesecake

Serves 12

Ingredients
Crust
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 unsweetened cocoa powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into 1/2 cubes
- 1 egg yolk
- 1 tablespoon cream
Filling
- 1 1/2 pounds cream cheese, soft
- 1 1/4 cup sugar
- 8 ounces full fat ricotta cheese, at room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 eggs, at room temperature
- 4 ounce bar good quality bittersweet chocolate

To make the cookie crust, combine the flour, sugar, salt and cocoa powder in a food processor fitted with a steel blade. Add the butter and pulse everything together until just combined. Add the egg yolk and cream and pulse until well combined. Remove the dough from the food processor and combine into a flat disk. Wrap the dough in plastic and refrigerate for at least 2 hours or overnight. Roll the dough 1/4 inch thick and cut with a cookie cutter or knife into approximately 2 inch rounds or squares. Bake the cookies on a baking sheet, lined with parchment paper, at 350 degrees F for 13-15 minutes, or until crisp. Remove the cookies from the sheet pan and let cool completely. Pulse cooled cookies in a food processor. This process can be done up to 2 days ahead of time.
Preheat your oven to 350 degrees F. Boil some water to prepare for the water bath. Use a sharp knife to shave the chocolate bar into small pieces. Set aside.
Wrap aluminum foil tightly around a 9 inch springform pan. Press the cookie crumb mixture into the bottom of the springform pan. Refrigerate while preparing filling.
To make the filling, beat the cream cheese and sugar in a large mixing bowl fitted with a paddle attachment, until smooth. Scrape down the sides of the bowl, and add ricotta cheese, vanilla, and salt, and blend together well. Add the eggs, one at a time, scraping down the bowl after each addition. Fold in the chocolate chips by hand, and pour mixture on top of the crust. Set the cake pan into a large roasting pan, and pour hot water into the roasting pan so that it comes half way up the side of the cake pan. Carefully place both pans into the oven and bake for 1 hour and 15 minutes. Remove both pans from the oven and carefully remove the cake from the water bath, remove the foil, and set aside on a wire wrack to cool completely. Refrigerate the cake overnight or for at least 8 hours.
When the cake is ready to be served run a sharp knife along side the edges of the pan and release and remove the sides of the springform pan. To slice the cake dip a large, sharp knife into hot water and wipe the knife dry with a clean towel before making each cut. Serve with the cherry sauce and enjoy. This cake will keep covered and refrigerated for up to five days.


Cherry Sauce

Ingredients
- 1 pound fresh or frozen bing cherries, pitted
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1 vanilla bean or 1 teaspoon vanilla bean paste

Combine all the ingredients in a medium sized saucepan and cook over low heat for about 10 minutes. Take the pan off the burner and let cool 10 minutes. Use a hand held blender or place the sauce in a blender and puree for 30 seconds. Refrigerate for up to 3 days. Heat slightly in a small saucepan before serving.

Pumpkin and Spice and Everything Nice

Pumpkin Spice Cake with Orange Cream Cheese Frosting
The fragrance of pumpkin and spice baking in the oven was a pleasing premonition to the flavors of Thanksgiving soon to come. The aroma was in fact so pungent that my poor diabetic dog followed the cake around the kitchen with her noise high in the air. By mere smell both the dog and I could already tell how delicious this cake was going to be. Indeed our sense of smell did not lead us astray- the cake was moist and flavorful and paired wonderfully with orange scented cream cheese frosting.

Serves 12

Ingredients
Cake
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 fifteen ounce can pumpkin puree
- 1/3 cup sour cream
Frosting
- 8 oz package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon orange zest
- 14 ounces powdered sugar
- 1 teaspoon vanilla extract





Preheat the oven to 350 degrees. Butter and flour two 8 inch cake pans. Line the bottom of each cake pan with parchment paper. Set aside.
In a medium size bowl, sift together flour, baking powder, salt, and spices.
Place the butter and sugars in a medium size bowl fitted for an electric mixer. Cream together on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce the speed to low and add the pumpkin puree. Add the flour mixture in two batches, alternating with the sour cream; beating until combined after each addition.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 35-40 minutes. Transfer the cake pans to wire racks and let cool for 15 minutes. Carefully run a knife alongside the edges of the cake and the pan, then invert the cake onto a flat plate. Remove the parchment paper. Invert the cake back onto a wire rack to cool completely.
To make the frosting, cream together the cream cheese, butter, powder sugar, orange zest and vanilla on medium/high speed until smooth and creamy. Store the frosting in the refrigerator until ready to use. Take out of the fridge 5 minutes before frosting.
Place one layer of the cake on a large cake plate or pedestal. Place about 2/3 cup frosting on the cake and use an off set spatula to evenly distribute the frosting. Place the second cake layer on top and use the remaining frosting on the top and sides of the cake. The cakes can be made 1 day ahead of time, and individual wrapped in plastic before frosting. This cake will keep cover in the refrigerator for up to 3 days.

Better than a Pudding Pack

Double Chocolate Pudding with Hand-Whipped Cream
Vanilla Bean Orange Scented Shortbread Cookies


Double Chocolate Pudding with Hand-Whipped Cream
This chocolate pudding is rich, creamy and very chocolatey, and not overtly sweet. I very much recommend serving this pudding with sweetened whipped cream, to balance out the richness and flavors of this cold chocolate dessert. This pudding is very versatile - it can be served as an elegant, yet understated, dessert or in stark contrast to a group of kids, who I imagine would enjoy this incredibly better version of the store bought chocolate pudding cups. Here I served the chocolate pudding in glass parfait dishes, topped with hand-whipped cream and chocolate shavings. Though certainly not necessary (but makes a wonderful compliment), I served this velvety pudding alongside a plate of crisp Orange Scented Shortbread Cookies. This pudding would also be an excellent base for a homey chocolate cream pie.

Serves 10

Pudding Ingredients
- 4 cups whole milk (or 3 cups low fat milk and 1 cup heavy cream)
- 4 tablespoons cornstarch
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 cup unsweetened cocoa powder
- 6 ounces good quality dark chocolate, finely chopped, plus 1 tablespoon for garnish
- 2 ounces good quality milk chocolate, finely chopped
- 2 tablespoons unsalted butter

In a heavy medium size saucepan, whisk together the cornstarch, sugar, cocoa powder and pinch of salt. While whisking, slowly pour in the milk. Over medium heat, bring the mixture to a boil while whisking constantly, until thickened. It will take about 3-4 minutes, after the pudding has come to a boil. Remove the pan from the heat and add the chopped chocolate and butter. Transfer the pudding into 10 individual cups or 1 large serving bowl and cover the top surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 1 hour before serving. When ready to serve, top each pudding with a dollop (or two) of the Hand Whipped Cream and top with fresh chocolate shavings. The pudding (without the whipped cream) will last covered in the refrigerator for up 4 days.


Hand-Whipped Cream Ingredients
- 1 cup heavy cream
- 2 heaping tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla or vanilla bean extract

Pour the cold heavy cream into a large bowl. Stir in the vanilla bean and confectioner’s sugar until dissolved. Use a large balloon whisk to whip the cream until soft peaks form. Do not over whip. Serve immediately or keep in the refrigerator until ready to serve for no longer than 3 hours.



Vanilla Bean Orange Scented Shortbread Cookies
Cooking Note: It is best to bake cookies that are approximately the same size to ensure even cooking. If you do not have vanilla bean paste or fresh vanilla bean, you can certainly substitute vanilla extract.

Makes approximately 18 cookies

Ingredients
- 6 ounces unsalted butter, room temperature
- 1/2 cup sugar, plus 2 tablespoons for sprinkling
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon finely grated orange zest
- 1 3/4 cups all purpose flour
- pinch of salt

In a large bowl cream (either by hand or with an electric mixer) the butter and sugar until combined. Add in the vanilla bean paste and orange zest. Sift the flour and salt over the butter and sugar mixture. Gently stir in flour into the dough until just combined. Place the dough on a lightly floured work surface and gently pat into a ball. Chill for 30 minutes to 1 hour in the refrigerator.
Preheat the oven to 350 degrees F. On the lightly floured work surface, roll the dough to 1/2 inch thick. Use a cookie cutter to press out cookie shapes and place on to an ungreased cookie sheet. Sprinkle the cookies with reserved sugar. Refrigerate the cookies on the sheet pan for approximately 10 minutes before baking. Bake the cookies for 15-17 minutes, depending on the size of the cookies, or until the edges are light golden brown. Let the cookies cool on the cookie sheet for 1 minutes, then transfer to a wire rack to cook completely. These cookies will keep in an airtight container for up to 3 days.