October 25, 2015

Chocolate Chip Pound Cake with Maple-Espresso Glaze

Ok, so things have been pretty quiet around here lately. I guess having a kid will do that. I have less time to cook and bake, but really it's the time to type up the recipes that has kept me from posting. For better or worse I guess it seems like I should do the laundry and all that instead of keep up my blog. Here's a recipe I actually made a few months ago, but just stumbled across again...

It seems like maybe there is too much going on in this cake, and maybe there is for some people, but I thought it was good. I adapted it from Bon Appetit as a birthday cake for my husband, though I think it would be better as a coffee cake. The glaze makes it pair well with the right coffee.

The first time I baked this, I must not have greased the pan enough. The sides stuck and the whole thing was ruined. I made it again, being extra careful to butter the bundt pan thoroughly. It turned out fine after that. All's well that ends well, right?

Chocolate Chip Pound Cake with Maple-Espresso Glaze

  • 1 12-ounce package semisweet chocolate chips
  • 3 cups all purpose flour, divided, plus more more pan
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pan
  • 1 1/2 cups (packed) brown sugar
  • 2 1/2 tablespoons vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons (or more) whipping cream
  • 1 1/2 teaspoons instant espresso powder
  1. Preheat oven to 325 degrees F. Generously butter a 12-cup Bundt pan. Dust pan lightly with flour and tap out the excess. 
  2. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. 
  3. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions, alternating with buttermilk in 2 additions. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
  4. Bake cake until tester comes out clean and cake begins to separate from the sides of the pan, about 1 hour. Cook cake in pan on rack 30 minutes before inverting onto a rack to cool completely.
  5. Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick. Spoon glaze over top of cake. Let stand at room temperature until glaze sets, about 1 hour. 
Serves 12

November 16, 2014

Cranberry Bliss Bars

These were called White Chocolate Cranberry Blondies when I found them, but they looked like Cranberry Bliss Bars to me!

I added the white chocolate drizzle and then the cranberries, which does not look as pretty as if you do it the right way--cranberries first, THEN white chocolate drizzle...Oops.
Normally blondies would have me responding, "Why blondie when you can brownie?!" But, I mean cranberry bliss bars are obviously in a category of their own.

These are super sweet and decadent, but the tangy cream cheese and cranberries help balance out the the white chocolate.

As I'm sure you know, these are the perfect holiday treat!

Cranberry Bliss Bars
  • 6 Tablespoons butter, melted.
  • 3/4 cups packed light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Dash of ground cinnamon
  • 1/4 cup dried cranberries
  • 3 oz. chopped white chocolate (or chips)
  • 5 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • 3 oz. chopped white chocolate (or chips), melted.
  • 1/4 cup dried cranberries, chopped
  1. For bars: Grease a 8 in. square baking dish and preheat the oven to 350 degrees. 
  2. In a large bowl, mix melted butter with brown sugar. When it has cooled to room temperature, mix in egg and vanilla. 
  3. Combine flour, baking powder, salt and cinnamon in a medium bowl. Gradually stir dry ingredients to butter mixture. Mix in 1/4 cup cranberries and 3 oz. white chocolate. The batter will be very thick.
  4. Spread batter into prepared baking dish. Bake for 18-21 minutes, or until a toothpick inserted
    near the center comes out clean. Cool on a wire rack.
  5. For frosting: beat the cream cheese and powdered sugar until blended. Gradually add half of the melted white chocolate and beat until blended. Frost the bars. Sprinkle with chopped cranberries and drizzle with remaining white chocolate. Cut into wedges and store in the refrigerator.
Note: This recipe easily doubles to fit a 13"x 9" pan. In that case, 1 package cream cheese (8 oz) will do.