Mocha Shortbread Cookies

Yes, we are still alive. You may have been wondering, since we haven't posted in quite some time. Actually, Amber hasn't been doing so bad, but I surely get an F for posts in the last year or so.

In fact, when I went to use my stand mixer today, it literally had cobwebs in it. Yes, in the literal sense of the word literal. Sadness!

But, we're back in business. I've actually made a few things in the not-so-distant past, but I just haven't been posting. I'm hoping that will change, starting today!

I love shortbread (maple pecan shortbread), and this was an interesting twist. It was actually a plan B recipe, but it turned out great. Simple, tasty, and not too sweet. Would've been perfect with some homemade whipped cream... and some hot chocolate... or ice cream!

Mocha Shortbread

(Print Recipe)

• 1/2 cup plus 3 tablespoons all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
  
• Pinch of salt
• 2 teaspoons good-quality instant espresso powder (Starbucks VIA is a good one, but use less)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup powdered sugar, plus more for sprinkling
• Dash of cinnamon (optional for a Mexican mocha shortbread)
  

1. Preheat oven to 350 degrees. Line an 8-inch round cake or springform pan with parchment paper. 
2. Sift together flour, cocoa powder, and salt. Stir in espresso.
3. In an electric mixer, beat butter on medium speed until pale and creamy. Add confectioners' sugar and beat well. Add flour mixture, and beat on low speed until well combined.
4. Pat dough evenly into pan. Bake 20-25 minutes, or until puffed at the edges and dark all over the top. Remove from oven, and let sit 5 minutes; then cut into wedges. Let cool completely on a rack. Sprinkle with powdered sugar just before serving.

Makes 8 cookies. Can be stored up to 1 week. 

Chocolate Cheesecake (Dairy Free)

For almost a year I've been dairy free, due to the complications of feeding an infant with dairy intolerance. It's been a challenge, but there are some bright spots such as this super yummy chocolate cheesecake that is, believe it or not, dairy free.Lauren found it and asked me to make it for her birthday. I wish I knew about it sooner for my own birthday!

What's in it

For Crust:

• 1 1/2 - 2 cups crushed chocolate cookies- I used Trader Joe's O's (chocolate chocolate) and scraped out the insides

• 2 tablespoons sugar

• 1/4 cup melted Earth Balance 

For Cake:

• 1/4 cup Dairy Free Chocolate Chips 

• 1/4 cup coconut milk (canned)

• 3 (8oz) packages Vegan cream cheese (like tofutti)

• 3/4 cup sugar

• 1/3 cup unsweetened cocoa powder

• 3 eggs

• 1 teaspoon vanilla extract

For Topping:

• 3/4 cups Dairy Free Chocolate Chips 

• 1/4 cup coconut milk (canned)

• 1 teaspoon vanilla extract

How it's made

Preheat oven to 350 degrees. Lightly grease a 9" springform pan (unless it is nonstick). Pulse your crushed cookies in a food processor until size of small crumbs. Mix in melted Earth Balance, and add 2 Tbl sugar. Mix together and press into pan and up the sides. (Add more melted Earth Balance if necessary). Bake 10-12 minutes and let cool. Reduce oven to 325 degrees.Warm the coconut milk in microwave and add chocolate chips. Stir until melted.In large mixing bowl, beat cream cheese and 3/4 C sugar until blended. Add cocoa powder and mix until well blended, and add eggs and mix to combine. Stir in vanilla and melted chocolate mixture. Pour into baked (and cooled) crust. Bake for 45-50 minutes until center is just set. Cool the cake.Once cooled, make the topping: Warm coconut milk and vanilla in a microwave. Add chocolate chips and stir until melted. Pour over top of cake. Cool until set, firm up in refrigerator. This will take several hours. Embellish with fruit or nuts or candies if you like!

GF Fudge Chip Cookies

In exchange for picking me up from the airport, I offered to bake a friend some cookies. Any cookies, take your pick. Chocolate chip? Peanut butter? Really, anything you like.

"Great," he said, "Doesn't matter, as long as they're gluten free."

Me, on the outside: "Oh, cool! I've never made anything gluten free before. It will be a challenge!" (On the inside: "Oh shit. I don't have any of the crazy ingredients you need to for gluten free baking. This is going to be a much more difficult and expensive project than I anticipated.)

Next step: Message Libby, my undisputed queen of gluten free baking. What should I do?! I don't know anything about baking without gluten. Help!

Libby immediately sends me a well-researched reply with some easy alternatives. Yes! I knew Libby would come through. Super easy and quick cookies--perfect!

These cookies are wonderful because instead of having to purchase wheat flour substitutes and other ingredients that I am not likely to use often, they just omit the flour entirely. They are quick, easy, sweet, crispy-chewy, and extraordinarily chocolatey. Next time I'll mix in walnuts, too, so that the bitter nuttiness can balance the sweetness for an even more complex gluten free cookie experience.

GF Fudge Chip Cookies
~Print Recipe~

• 2 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon espresso powder
• 1/2 teaspoon ground cinnamon
• 1 cup cocoa powder, Dutch-process preferred
• 3 large egg whites
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• Chopped walnuts, to taste 

1.  Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment/Silpats.
2. 
   Stir together ingredients through the vanilla, scraping the bottom and sides of the bowl, until smooth. Add chocolate chips and walnuts, if using, and stir until incorporated. The mixture will look quite runny.
3. Drop batter onto the prepared baking sheets in 1 1/2" circles--use a cookie scoop if you have one.


4. Bake the cookies for 8-10 minutes; they should spread, become shiny, and develop crackly tops. 
5. Remove the cookies from the oven and cool on the pans set on cooling racks.

Mocha Layer Cake with Mocha Cream Cheese Frosting

I love birthdays. Not for the reasons you would first suspect, but because birthdays mean birthday cake. I love making fancy cakes from scratch. I rarely have the time to do this just for the fun of it, though. I need a legitimate excuse to bake one, so birthdays are perfect.

This year, I was fortunate to have tons of family and friends come up to Portland to celebrate my 30th birthday. It was extraordinary and memorable in every way. At one point a friend asked me incredulously, "You have to make your own birthday cake?!" To which I replied, "Yep, I get to make my cake! I can't wait."

This cake really was a perfect cake. The balance of chocolate and coffee, cream cheese frosting, moist layers, good ratio of cake to frosting... I received a lot of compliments and requests for the recipe.

Well, here it is! Adapted from a recipe I clipped from Bon Appetit years ago, this cake was just waiting for an excuse to be baked. Turns out turning 30 was the perfect excuse.

Mocha Layer Cake with Mocha Cream Cheese Frosting

~Print Recipe~

Cake

• 2 cups cake flour
• 3/4 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temp.
• 2 cups (packed) brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk
• 4 teaspoons VIA instant espresso powder dissolved in 3/4 cup hot water

Frosting

• 1/3 cup natural unsweetened cocoa powder
• 1 tablespoon VIA instant espresso powder
• 1 1/2 cups chilled heavy whipping cream, divided
• 1 1/3 cups sugar
• 2 8oz. containers Philadelphia cream cheese
• Chocolate covered espresso beans or chocolate curls (optional)

Cake

1.  Generously butter two 9-inch cake pans with 2-inch sides. Dust with flour, tapping out the excess. Line bottom of pans with parchment paper. Position rack in the center of the oven; preheat to 325 degrees.
2. Sift or whisk cake flour, cocoa, baking soda and salt into medium bowl; set aside. In an electric mixer, beat butter in a large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs, 1 at a time, beating well after each one. Mix in vanilla. Add flour mixture in 3 additions alternating with buttermilk in 2 additions, beating until just blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
3. Divide batter evenly between pans (use a scale to measure the weight for precise results). To eliminate air bubbles, drop each pan flat onto the counter a few times from about a foot.   Bake cakes until tester inserted into the center comes out clean, about 40 minutes. Cool cakes in pans on rack for 15 minutes. Run a small knife around the side to loosen the cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place a wire rack on each cake and invert again so the top of the cake is up. Cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temp.)

Frosting

1. Sift or whisk cocoa powder into a large bowl. Add espresso powder. Bring 1 cup cream to a boil in a small saucepan. Slowly pour the hot cream over the cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar, stirring until sugar dissolves. Chill until cold, at least 2 hours, up to 1 day.
2. Add cream cheese to chilled cocoa mixture. With an electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high, bet until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes. (Do not overbeat or the mixture will curdle.)

 Assembly

1. Using a pastry brush, brush off crumbs from cakes. Place 1 cake layer top side up on a platter. (Lining the sides of the platter with tin foil will help keep it clean.) Spoon 1 3/4 cups frosting in dollops over top of the cake. Using an offset spatula, spread frosting evenly to the edges. 
2. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of the cake (this is the crumb layer). Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. 
3. Top with chocolate covered espresso beans or chocolate curls.

The Chocolatiest Chocolate Pecan Cookies

It's hard to be teaching a new grade level in a new school in a new district. I am still figuring everything out, and there is much to plan and so much assessment. I haven't been cooking or baking lately, and I certainly don't have much time to write. I made these cookies in early August and I've been meaning to post the recipe since then.

All I have to say about these cookies is I sure hope you like chocolate. These cookies are not for the faint of heart. I was shocked at how little flour and butter go into these cookies. The dough seems to be entirely melted chocolate. I'd never seen anything quite like it. Use only the best quality chocolate, of course!

When I saw this recipe on Chocolate and Zucchini, I knew I had to make them for Amber. I did, and not surprisingly, they were a big hit.

Chocolatiest Chocolate Pecan Cookies

~Print Recipe~

• 15 ounces high-quality bittersweet chocolate, roughly chopped
• 1/2 cup pecan halves
• 2/3 cup sugar
• 2 1/2 tablespoons unsalted butter
• 2 eggs
• Scant 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

1. Line the sides and bottom of a medium baking dish loosely with parchment paper. Set aside the pecan halves and 6 oz.  of the chocolate.
2. Melt the remaining chocolate in a double-boiler, or in the microwave, stirring regularly until smooth. Set aside to cool slightly.
3. Cream together the sugar and butter. Add the eggs one at a time, mixing well after each addition.
4. In a small bowl, combine the flour, baking powder, and salt in a bowl. Add flour mixture to the batter, mixing until just combined. Add the melted chocolate, mix until just combined, then add the reserved chocolate and pecans and stir them in.
5. Pour the mixture into the prepared baking dish and spread it into an even layer. Place in the fridge for 20 minutes, or until firm enough to handle without it sticking to your fingers. Don't leave it in for too long, though, or it will be too hard to shape. (If you do, just let it come up to the right temperature on the counter.)
6. Preheat the oven to 375°F and line a baking sheet. 
7. Remove the dough from the fridge and slide the parchment paper and dough onto a cutting board. Using a large, sharp knife, cut the dough into 16 equal pieces. With your hands, mold dough into a cookie shape and place on the prepared baking sheet. (At this point, you can freeze the rounds of dough for later use; freeze in a single layer before putting them in a freezer bag or container. Bake without thawing.)
8. Bake for 15 minutes (16 if they were frozen), until the surface is just set, but still soft when gently pressed in the middle. Let the cookies cool on the baking sheet for 20 minutes before transferring them to a rack to cool completely or to be devoured.

Mocha Layer Cake with Mocha Cream Cheese Frosting

     Birthdays around here mean cakes. Not from a box, and no quick breads or single pan affairs. Real, labor-intensive, time-consuming, multi-step cakes. From scratch. Of course, it's all a labor of love.

     I really look forward to birthdays, because it's my excuse to try a decadent new cake recipe. These are not usually cakes I would whip up just because. (I don't have enough free time for that anyway.) So, I must choose wisely. My first, and possibly favorite, from-scratch layer cake was a chocolate with peppermint and white chocolate ordeal. Next I tried a "fire cracker" apple spice cake, which actually had a spicy warmness to it that took some getting used to, but turned out to be delicious. There was the maple cake, and now there is the mocha cake.

     The best part of this cake is the mocha cream cheese frosting. I'm always a fan of cream cheese frosting, but this one was really stellar. Coffee, chocolate, whipped cream and cream cheese collide--what's not to like?

Mocha Layer Cake with Mocha Cream Cheese Frosting

~Print Recipe~

Cake

• 2 cups cake flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 cups packed grown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk
• 4 teaspoons instant espresso powder (Starbucks VIA) dissolved in 3/4 cups hot water

Frosting

• 1/3 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder (Starbucks VIA)
• 1 1/2 cups chilled heavy whipping cream, divided
• 1 1/3 cups sugar
• 2 8 oz. packages chilled cream cheese
• Chocolate curls (optional)

Cake

1. Position rack in center of oven. Preheat oven to 325 degrees. Generously butter two 9-inch cake pans, dust with flour and tap out the excess. Line the bottom of the pans with parchment paper. (Place pans on parchment, trace the bottoms with a pencil, then cut out the circles.)
2. Sift 2 cups cake flour, cocoa, baking soda, and salt into a medium bowl. Using an electric mixer, beat butter in a large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. 
3. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beating until just blended after each addition. Gradually add espresso/hot water mixture, beating just until smooth.
4. Divide batter between pans. (To remove air bubbles for smoother, more level cakes, lift each pan about a foot off of the counter and drop it back onto the counter, or tap pans on the counter a few times.) Bake cakes until a tester inserted into the center comes out clean, about 40 minutes.
5. Cool cakes in pans on rack for 15 minutes. Run a small knife around the sides of the pans to loosen cakes. Invert cakes onto racks, lift pans off cakes and remove parchment. Place wire racks on top of the cakes, then invert again so the top side is up. Cool completely. (Can be made 1 day ahead.)

Frosting

1.  Sift cocoa powder into a large bow. Add espresso powder. Bring 1 cup cream to a boil in a small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved. Add 1/2 cup cream and sugar. Stir until sugar dissolves. Chill until cold, at least 2 hours or over night.
2. Add cream cheese to chilled cocoa mixture. Using an electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high. Beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes. Do not over beat or the mixture will curdle.

Putting It All Together

1. Gently brush crumbs from cakes. Line the edges of cake platter with foil or parchment to keep it clean while you assemble the cake. Place 1 cake layer, top side up, on the platter.  Spoon about 1 1/2 cups frosting in dollops over top of cake. Spread frosting evenly to the edges. Top with second cake layer, top side up. Press to adhere. Spread a thin layer of frosting over top and sides of the cake. Chill 10 minutes.
2. Using an offset spatula, spread remaining frosting evenly over the top and sides of the cake. Top with chocolate curls, if using.

Serves 10 to 12

Chocolate Spice Cupcakes

     A long time ago, when Natalie and I lived together in a big blue house on 39th Ave, we were baking and eating cupcakes--something we did on a fairly regular basis. Natalie had the idea of a square cupcake, because she said, "Squares/cubes are a better shape than circles/cylinders. (She is a designer, so you know, these things occur to her.) Additionally, you can fit them together to build a cake with individual portions ready. Most importantly, in my mind anyway, you get more cupcake. Win.

     The dream of squapcakes, as they were named, remained just that--a dream--for many, many years. But the dream did not die. A few months ago I found a baking pan with squares, but alas, it was too shallow to qualify as a cupcake pan. It was not until a few days ago that I inadvertently stumbled upon another square pan and immediately knew that THIS WAS IT. 

      After years of anticipation, I present you with squapcakes: square cupcakes. These chocolate spice squapcakes with chocolate ganache are lightly adapted from Martha Stewart's Cupcakes. They were universally loved and admired at their world debut. The end.

Chocolate Spice Cupcakes

~Print Recipe~ 

Squapcake pan

• 5 tablespoons unsalted butter, room temperature, plus more for tin
• 1/4 cup dark chocolate cocoa powder
• 1 teaspoon baking soda
• 2/3 cup boiling water
• 1 1/4 cups flour, plus more for chocolate chips
  
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup packed dark-brown sugar
• 1 large egg, room temperature
• 2/3 cup unsulfured molasses
• 1/2 cup semi-sweet chocolate chips (or more to taste)
  

For the topping

• 6 ounces semi-sweet best quality chocolate, finely chopped
• 2/3 cup heavy cream
• 1 tablespoon light corn syrup
• Candied ginger, finely chopped
  

1. Preheat oven to 350 degrees. Coat a cupcake or squapcake tin with butter, then dust with cocoa powder, tapping out excess. Stir baking soda into the boiling water. In another bowl, whisk together the flour, cocoa, salt, ground ginger, cinnamon and nutmeg.
2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Beat in the egg. Add molasses and baking-soda mixture. Beat until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture and beat until well combined. (The batter will be pretty thin.)
   
3. In a small bowl, lightly coat chocolate chips with flour. Fold chocolate chips into the batter. Divide batter evenly among prepared cups, filling each about halfway. Bake, rotating tin halfway through, until a cake tester inserted into the centers comes out clean--about 20 minutes.



Stirring the cream and chocolate for the glaze

4. Transfer to a wire rack to cool 15 minutes. Remove from tin and let cool completely. While cupcakes are cooling, finely chop chocolate for the glaze and place in a heat-proof bowl. Place wire rack cooling rack over a baking sheet covered with tin foil.
5. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat. Pour mixture over chocolate and let stand, without stirring, until the chocolate begins to melt. Gently stir chocolate and cream until totally combined. Begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.
   
6. Drizzle the chocolate over the cupcakes, letting it run down the sides. Let the glaze set a little, then top with candied ginger.

Makes 12 cupcakes

*Vegan* Chocolate Chunk Spice Cookies

Need a last minute valentine treat for a loved one, who happens to be vegan or dairy-free? These festive cookies are quick and easy to make, and you will surely find most of the ingredients in your pantry already. Their spiciness also lend themselves to other winter holidays, such and Thanksgiving and Christmas. If you need a bunch of cookies, double or triple the batch, as they only make a dozen large or 20 small cookies.

What's in it

1/3 C sugar (turbinado or unrefined sugar recommended)

1/2 C dark chocolate chunks (be sure to check they are dairy-free, Nestle typically has milk products in their morsels)

1/4 tsp sea salt

1 1/4 tsp cinnamon

1/2 tsp fresh ground nutmeg

1/16 tsp ground allspice

1-2 pinches ground cloves

1 C barley flour (or 1 C minus 2 Tbl all-purpose flour)

3 Tbl cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/3 C maple syrup

1/4 C + 1 tsp canola oil

How it's made

Pre-heat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat.

In a small bowl, combine maple syrup and oil. Set aside.

In a medium bowl, combine the rest of the dry ingredients, except the chocolate chunks. Whisk or sift together until well combined and not very clumpy. Add in the chocolate chunks - you can save out some chocolate chunks if you would like to press them on top before baking. Add the liquid ingredients to the dry ingredients and mix until just combined. Scoop out rounded tablespoons of batter onto your baking sheet. Press reserved chocolate chunks on top of each cookie. Bake 11 minutes (no more, or else they will get dry!). Cool on pan 1 minute, then transfer to wire rack to finish cooling.

'OREO' Cookies

After a night out with the girls, getting dinner at Homeroom Mac & Cheese Restaurant in Oakland, I was left wanting another one, or two or three, of their homemade Oreo cookies. So, with the help of Martha Stewart (and my husband), I whipped up my first batch of homemade chocolate cream-filled sandwiches. Perhaps the sandwiches I like best.

The original recipe comes from Martha Stewart's Cookies Cookbook, with some of my adaptations based on the versions from Homeroom. With my cookie scoop, they made exactly 2 dozen.

What's in them

For Cookies:

1 1/4 C flour (unbleached of course)

3/4 C unsweetened cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 1/2 C sugar

1 1/4 sticks butter (10 Tbl), unsalted, room temperature

1 large egg, room temperature

sea salt for sprinkling

For Cream Filling:

1/2 C (1 stick) butter, room temperature

1/2 C solid vegetable shortening

3 1/2 C powder sugar

1 Tbl pure vanilla extract

How they are made:

Pre-heat oven to 375 degrees. Line cookies sheets with parchment paper, or silicone mat (I highly recommend the investment).

Sift together dry ingredients (flour, baking soda and powder, salt, cocoa). Set aside.

In a large bowl cream together sugar and butter for about 2 minutes until fluffy. Add egg and mix to combine. On low speed, gradually add dry ingredients until well combined.

Using a 1 1/4 inch ice cream scoop (also known as a cookie scoop), drop dough on sheets at least 2 inches apart, they will double in size. Dip the bottom of a glass (with a flat bottom at least 2 inches wide) in sugar, moistening with water first. Press glass down on cookies to flatten to 1/8 inch thick. Repeat for the rest of the cookies. Sprinkle all the cookies with a tiny bit of sea salt. Bake 8 minutes (or 10 for slightly crispier cookies), rotating halfway through. Let the cookies cool on the rack. Tip: if you want your cookies to come out with clean edges, roll the dough in a ball after you scoop it out with the cookie scoop.

In the meantime, as the cookies bake, make the cream filling. Cream butter and shortening together with an electric mixer (or stand mixer) on low until well combined. Gradually add sugar until light and fluffy. Add vanilla and mix to combine. Set aside.

When cookies are finished baking, using your cookie scoop, scoop out filling onto the bottom of one cookie, then press another cookie onto it, to make a sandwich. You may need to twist them slightly to get even coverage. Repeat for the rest of the cookies. Store in an airtight container for up to two days.

Patty's Famous Mrs. Field's Cookies

It just is not truly Christmas without these cookies. For as long as I can remember, my mother has baked what she calls "Mrs. Field's cookies" for the holidays. (Her original recipe makes a batch of 90 cookies! Nearly impossible to stir at the end there. I don't recommend it.)

These cookies are out of control. As you can tell from the title, they are jam packed with nearly everything you could want in a cookie. Oatmeal. Chocolate chips. Nuts. In fact, there ends up being trace amounts of dough holding all of those goodies together. Just enough it turns out, and somehow they magically come together in the oven--quickly, too! The baking time is a short 6-8 minutes.

This recipe is straight forward, but it does have a couple twists. The first and most obvious is a grated chocolate bar stirred into the dough... in addition to the massive amount of chocolate chips. Genius, plain and simple. These are chocolate-lovers' cookies, and I happen to love chocolate--so there you go. The second riff is the additional step of blending (or food-processing) some of the oatmeal. The added flavor component and binding capacity are paramount, with very little effort.

The dough gets very, very thick. It tested the strength and determination of my "professional" Kitchen Aid stand mixer. A hand-held mixer would likely prove too weak to compete with this heavy duty dough. Lacking a stand mixer, mix this by hand. (Just make sure you build up your arm strength for a few weeks before hand...)

There is still time to add these cookies to your holiday tradition! They make great gifts, and they are a grand slam for a cookie exchange party.

Patty's Mrs. Field's Cookies

~Print Recipe~

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 cups oatmeal, separated
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 ounce good quality (Ghiradelli or Scharffen Berger) semi-sweet chocolate bar, finely-grated
• 12 ounces chocolate chips
• 1 1/2 cups chopped, roasted pecans and/or walnuts

1. Pre-heat oven to 375 degrees. 
2. Cream butter and both sugars in a large bowl.
3. Add eggs and vanilla until combined.
4. Blend 1/2 cup oatmeal in a blender or food processor until it is a power. Sift blended oatmeal together with flour, salt, baking powder and baking soda in a medium bowl.
5. Mix flour mixture into butter mixture until combined.
6. Stir in chocolate chips, grated chocolate, whole oats, and roasted nuts.
7. Space golf ball-sized balls of dough on parchment lined cookie sheets. Flatten slightly, then bake for 6-8 minutes only. They will not look completely done, but I warn you--do not over cook or cookies will be too crunchy! Let cookies cool slightly on the pan on a cooling rack, then transfer to the rack.

Makes 45 cookies

Chocolate Covered Pretzels, Wedding Edition

There is something about this combination that gets me every time. White chocolate is my favorite, because the chocolate is so sweet next to the salty crunch of the pretzel. Semi-sweet and milk chocolate work great, too, though.

Of course, the sprinkles are not essential, but they do make things a lot more festive with just a few easy shakes. Worth it, I'd say.

We made probably 130 or so chocolate covered pretzels to serve with the other desserts at my wedding. It seemed like an easy enough task--I mean you just dip the pretzels in chocolate and cool. But, 130 pretzels is really quite a few. We had three people working on this and had to call in reinforcements, because we weren't moving quickly enough.

It all came together, though, and these were really a hit!

Chocolate Covered Pretzels

~Print Recipe~

• 1 bag of chocolate chips--either white, milk or semi-sweet depending on your preference
• 2 bags pretzel rods
• Sprinkles, optional

1. Line a baking sheet with wax paper or parchment paper. Pour as many chocolate chips as will fit into a small microwave-safe bowl. Microwave for about a minute, stirring as needed. Continue to microwave in 10-15 second increments, stirring in between, until the chocolate  is completely melted. 
2. Hold pretzel rod vertically over the bowl and spoon melted chocolate evenly over the entire pretzel, leaving just enough uncovered to serve as a handle. Let the excess chocolate drip off.
3. Hold the chocolate covered pretzel over a plate and cover evenly with sprinkles. Set on the prepared baking sheet to cool. Place the full baking sheet in the refrigerator for a few minutes to harden, making them easier to store. (Serve at room temperature.)
4. If the chocolate in your bowl gets to hard, microwave it for a few seconds until it is melted again. Add more chocolate chips to your bowl and repeat step one as necessary.

Chocolate Peanut Butter Mousse Pie

Not the best photo, but we weren't worried about photos at the time!

Sometimes you just have to improvise. I mean, not all rental houses are stocked as fully as we might hope them to be.

But, when you are celebrating a very important person's impending nuptials with a bachelorette party to end all bachelorette parties--in Lake Tahoe no less--there must be chocolate peanut butter pie.

And so I crushed the graham crackers for the crust in a Ziplock bag with a melon (success!), because there was no food processor. And Amber "whipped" the cream for the mousse in the blender (mostly a success!), because there was not an electric beater. Having no tablespoon measuring spoon, we dutifully counted out 3 teaspoons for each one. The fact that there was no also pie pan was also a bit of a set back. Luckily, there was a Kmart down the way, so I bought one. (When is the last time you were in a Kmart? Weird!) Pie pan doesn't fit in the freezer? Refrigerator will have to do. Sometimes you just have to be flexible.

This pie is really rich (you probably got that impression from the name), but it is super easy and very delicious--if you like peanut butter and chocolate. (If you don't like peanut butter and chocolate, you should really, really work on that.) This is a chilled pie, so it's great for summer parties. Make it ahead, then just sit back and enjoy the feather boas---er, festivities.

Chocolate Peanut Butter Mousse Pie

~Print Recipe~

• Non-stick vegetable oil spray
• 7 whole graham crackers, coarsely broken
• 1/4 cup (1/2 stick), unsalted butter, melted
• 4 tablespoons sugar, divided
• 1 1/3 cups bittersweet or semi-sweet chocolate chips (about 8 ounces)
• 2/3 plus 1 3/4 cups chilled whipping cream, divided
• 2 tablespoons light corn syrup
• 2 teaspoons vanilla extract, divided
• 6 ounces (1 cup) peanut butter chips
• 2 tablespoons creamy peanut butter (like Skippy, not old-fashioned or freshly ground)

1. Preheat oven to 350 degrees. Spray a 9-inch glass pie pan with non-stick spray. Blend graham crackers, melted butter and 2 tablespoons of sugar in a food processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, around 15 minutes.
2. Meanwhile, combine chocolate chips, 2/3 cup whipping cream, corn syrup and 1 teaspoon vanilla in a microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes, checking it frequently. Whisk until melted and smooth. Spread chocolate mixture over the bottom of the crust. Freeze 10 minutes.
3. Microwave peanut butter chips and 3/4 cup cream in a large microwave-safe bowl on medium heat at 15 second intervals, stirring often, until chips soften. Whisk in peanut butter and 1 teaspoon of vanilla. Set aside and cool to barely lukewarm. In another medium bowl, beat remaining 1 cup cream and and 2 tablespoons sugar in a medium bowl until very thick, but not yet holding peaks. Fold in peanut butter mixture in 3 additions. Spoon mousse evenly over chocolate layer. Chill at least 1 hour and up to 1 day.

Chocolate Stout Layer Cake

This cake is from Bon Appetit Magazine online, and is very similar to the chocolate stout bundt cake I made for Lauren's birthday two months ago. Between the two, the bundt cake is definitely easier and quicker, since you don't have to trim the two layers of cake, frost in between, and frost sides and top. However, the layer cake is an excellent choice for a celebration such as St Paddys Day. I made it last night for 'day after St Paddy's Day dinner' dessert. It was delicious, especially when paired with a full pint of Guinness. In retrospect, you could probably add a bunch of green food coloring to make it even more festive, to give it a green velvet look.

What's in it

Cake:

3 oz unsweetened chocolate, chopped

2 1/4 C all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

14 Tbl (1 3/4 sticks) salted butter, room temperature

1 1/4 C plus 3 Tbl sugar

3 large eggs, separated

3/4 C chocolate stout, regular stout, or porter

2/3 C freshly brewed strong coffee

Frosting:

1 lb bittersweet chocolate (54% to 60% cacao), chopped

2 C heavy whipping cream

1 tsp instant espresso powder

How it's made:

CAKE

• Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
• Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1 1/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
• Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
• Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely.
  DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
  
  

FROSTING

• Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
• Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake.
  DO AHEAD Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

Vegan Mint Chocolate Cupcakes

No, don't go! Really, these cupcakes may be vegan, but they are also one of the best cupcakes I've ever made (and I am a cupcake making machine). You might think "Why would I eat a cupcake that is healthy?", and I am here to tell you these cupcakes are not only not healthy, they are next level delicious. Plus, there is something about cupcakes that makes everyone happy - the people who bake them and the people who eat them. It's akin to going to Disneyland, or Christmas in July. Recently I finally got my hands on my friend Michelle's copy of Vegan Cupcakes Take Over the World so I could make her vegan cupcakes for her birthday. I was pleasantly surprised how easy these seemingly complex cupcakes were to make, and required no special ingredients to veganize them (like arrowroot or a dried-up newt). The cake was moist and dense, holding it's own under the mint 'butter cream' frosting and dollop of chocolate ganache on top. Like I said, decadent. Your vegan and non-vegan friends will love you for making these cupcakes.

Vegan Mint Chocolate Cupcakes
~Print Recipe~

What's in it (makes one dozen)

For the cupcake:

1 C soy milk

1 tsp apple cider vinegar

3/4 C sugar

1/3 C canola oil

1 tsp vanilla extract

1 tsp mint extract

1 C flour

1/3 C cocoa powder (regular or dutch)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

For the butter cream frosting:

1/4 C shortening (preferably non-hydrogenated)

3 C confectioner's sugar (sifted if lumpy)

1/4 C plus 1 Tbl soy milk

1 1/2 tsp mint extract

1/2 tsp vanilla extract

small drop green food coloring

For the chocolate ganache:

3 Tbl soy milk

1/3 C semisweet chocolate chips

How it's made

Pre-heat oven to 350 degrees. Line cupcake tray with 12 paper liners.

Make cupcakes:

In a large bowl, combine soy milk and vinegar, whisk together and set aside a few minutes and allow to curdle. In a medium bowl, sift together dry ingredients (flour ->salt). In the large bowl with soy milk mixture, add and cream together sugar, oil and extracts until foamy. Add dry ingredients in two batches, mixing with beater in between until smooth. Pour batter into paper lined cupcake tin, filling 3/4 full (evenly distribute to make 12 cupcakes). Bake 18-20 minutes until toothpick inserted comes out clean or with a few crumbs. Cool on racks.

Make butter cream frosting:

In a medium bowl, cream shortening for a few seconds to soften. Add 1 cup powdered sugar and a splash of the soy milk, and cream until smooth. Repeat with remaining soy milk and powdered sugar until smooth and buttery. Add the extracts and coloring and mix until incorporated. At this point I recommend putting the frosting in the freezer or refrigerator, to chill it before frosting the cupcakes. This helps the frosting hold its shape on the cupcake. When frosting is sufficiently cooled, put in a pastry bag fitted with a star tip, and pipe onto cupcake, from the outside in, leaving an edge around the rim to show the chocolate cupcake below. Once all the cupcakes are frosted, place in freezer or refrigerator to set the frosting.

Make chocolate ganache:

In a small sauce pan heat the soy milk until just about to simmer. Remove from heat and add chocolate chips, stirring until melted and incorporated. Allow to cool to room temperature (you can put in fridge or freezer to speed this up). Spoon a dollop of ganache on the top of each cupcake, being as precise or haphazard as you like. You could even use a fork to drizzle, depending on your style. I used a cookie scoop to plop them on top. Stick cupcakes in the fridge or freezer one last time to set the ganache.

You can also top with any decorative candy you choose. I recommend Mint Newman O's, green M&M's, sprinkles, mint chips, or a sprig of fresh mint. Or keep it simple and stick a candle in it, for a special occasion.

Stout Chocolate Bundt Cake

Chocolate...Cake...Stout... It's the best of so many worlds! I am constantly looking for cake recipes that are simple, but have the wow factor (in this case the chocolate and stout combination). Something easy to bake, and delicious for a special event like a birthday. I cut this recipe out of Real Simple magazine's holiday edition, 2010. Today I had the excuse of Lauren's birthday to bake it. Perfect to bring to The Mallard for everyone to have paired with their beverage of choice for the evening. Everyone loved the cake, it was a huge hit. Oh, and it was DELICIOUS!!!!!!

What's in it

Butter and unsweetened cocoa powder for the pan

1 C (2 sticks) butter

2 1/2 C flour

3/4 tsp baking soda

1/2 tsp kosher salt

3/4 C stout beer (like Guinness)

12 oz semi sweet chocolate chips

3 eggs

1 C sugar

1 C brown sugar

1/2 C sour cream

1/2 C heavy cream

How it's made

Pre heat oven to 350 degrees. Butter a 12 cup bundt pan (be sure to butter thoroughly and to the rim) and dust with cocoa, tapping out the excess.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In a small saucepan melt the butter with the stout over medium heat, stirring. Remove from heat and add 8 ounces of the chocolate, whisking until smooth. Set aside.

In a large mixing bowl, cream eggs and sugars together with an electric mixer. Beat on medium high until fluffy. Add sour cream and chocolate stout mixture and cream together. Gradually mix in flour mixture a little at a time, and mix until just combined. Do not over mix.

Pour batter into prepared bundt pan, and bake on lower rack in oven 45-55 minutes or until toothpick inserted comes out with just a few crumbs. Let the cake cool in the pan a half hour, then invert onto a rack to cool completely. If the cake seems over cooked (dry) on top, you can trim off the top, which will also allow it to sit flat on the plate when inverted.

While cake is cooling on rack, make the ganache. In a small sauce pan heat the heavy cream just until it boils. Add the remaining 4 ounces chocolate chips and let sit for 5 minutes. After 5 minutes whisk mixture until smooth (about 1-2 minutes). Pour over cake to glaze, using a spatula to smooth and distribute the glaze. Allow glaze to set before serving.