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

~Print Recipe~

Cake

• 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

Glaze

• 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

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.

Genius Bars

     Seven-layer, magic, hello dolly bars--whatever they happen to call them where you live... The point is they are outrageously rich, sweet, gooey bars of goodness. And surprisingly fast and simple at the same time. Genius!

     I would argue that there is not much magic here. I mean if you put a crap-ton of tasty goodies together and douse them in sweetened condensed milk, the result is going to taste good. These are out of control decadent, so make sure you cut the pieces nice and small or people won't be able to finish them. I borrowed the mini-muffin liner idea from Deb at Smitten Kitchen. That woman knows what she's doing.

     I particularly liked these bars because not only are they going to make you lots of friends at work, you do not have to slave away for hours to impress them. People will like these, and you will only have to spend about 10 minutes making them. This is perfect for me, because as a first year public school teacher--you may have noticed--I do not have an abundance of free time.

     Ok, that's it. I am officially renaming these Genius Bars. You don't have to be a genius to make these, but you will sure look like one when you bring them anywhere.

Genius Bars

~Print Recipe~

• 1 1/2 cups graham cracker crumbs
• 1/2 cup (1 stick) melted butter
• 1 can (14 oz.) sweetened condensed milk, separated (try nonfat!)
• 1 cup bittersweet chocolate chips (or semisweet)
• 1 cup peanut butter chips (or butterscotch)
• 1 cup chopped pecans (or walnuts)
• 1 1/3 cup shredded coconut, separated
• 1/2 cup slivered almonds (optional)

1. Preheat the oven to 350 degrees. Spray a 13x9 inch pan with non-stick cooking spray. 
2. Combine graham cracker crumbs and butter in a medium bowl. Press crumb mixture into bottom of prepared pan. Pour half a can of sweetened condensed milk over the crumbs.
3. In a large bowl mix chocolate chips, peanut butter chips, pecans and 1 cup coconut. Spread mixture evenly over the crumb and condensed milk layer. Press down to combine. Drizzle evenly with more sweetened condensed milk, leaving a couple of tablespoons for a final layer.
4. Spread slivered almonds in a thin layer on top. Sprinkle lightly with 1/3 cup shredded coconut and top with the remaining tablespoons of condensed milk.
5. Bake for 25-30 minutes, until coconut and almonds are toasty, golden brown. Cool in pan on a wire rack, loosening sides while the pan is still warm. Cool completely. For easiest cutting, chill in the refrigerator for about an hour (and up to over night) before slicing into 1 and a half inch squares. Bring to room temperature and serve in mini-muffin liners.

Makes about 30 servings

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

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.

Banana, Pecan, Oatmeal Chocolate Chip Cookies

These cookies are the soft and cake-y fantasticness you would get if you combined all of the good things about banana bread with all of the good things about chocolate chip cookies. That may not immediately sound like a good idea, but it truly is.

The first time I had these, I was shocked at what a good combination these ingredients made. They are not too sweet and not too dense. The original recipe comes from--where else--Martha Stewart's Cookies. Martha has done it again!

I have slightly adapted the recipe over the last few years. This is now my go-to cookie recipe. It is easy and just unusual enough to be exciting. I've received nothing but stellar feedback on these cookies, so I was very surprised to realize that I have not yet posted the recipe for you! I am sorry for holding out this long. You'll just have to make a double batch of these right away to make up for lost time.

Banana, Pecan, Oatmeal Chocolate Chip Cookies

~Print Recipe~

• 1 cup white flour
• 1/2 cup whole wheat flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup (or 1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1 large plus one small over-ripe banana*
• 1/4 teaspoon cinnamon
• 1 cup rolled oats
• 8 ounces semi-sweet chocolate chips (or a mixture of semi- and bittersweet chips!)
• 1/2 cup coarsely chopped toasted pecans

1. Preheat oven to 375 degrees. In a medium bowl, whisk both flours with salt and baking soda.
2. Chop pecans and toast in the  oven for a few minutes until they are fragrant and golden brown, about 5 minutes. (Check frequently to avoid burning.)
3. Meanwhile, put butter and both sugars in a large bowl. Mix with an electric or stand mixer on medium until pale and fluffy, about 2-4 minutes.  Reduce speed to low. Add egg and vanilla and mix until combined. 
4. Add 1/4 teaspoon cinnamon to banana and mash, until no large pieces remain. Add banana mixture to batter, beat on low speed to combine.
5. Add flour mixture. Mix until just combined. Stir in oats, chocolate chunks and toasted pecans.
6. Drop dough onto parchment paper-lined cookie sheets, spacing 2 inches apart. Back cookies, rotating half-way through for 12-13 minutes. Cookies should be golden brown and just set. Let cookies cool on sheets on wire rack for 5 minutes then transfer to the racks to cool completely.

Makes 2 and a half to 3 dozen cookies.

*Once bananas are past their prime, I store them in a bag in my freezer until I am ready to make banana bread, muffins, or these cookies. Just thaw in the microwave before using.

Chocolate Chip Cheesecake Bars

Yesterday was one of my coworker Nancy's last day of work, and in her usual form, she brought in several trays of baked goods to share with us all. What a sweetheart. One of the treats were these amazingly tasty cheesecake bars. I usually am not a huge fan of cheesecake (because there isn't enough chocolate) but these mix the best of both worlds: cheesecake and chocolate chip cookies. Enough said.

What's in it

Your favorite chocolate chip cookie dough recipe

16 oz cream cheese (room temp)

3/4 C sugar

2 eggs

1 tsp vanilla

How it's made

Pre-heat oven to 325 degrees. Butter a 9x11 baking pan.

Whip up a batch of your favorite chocolate chip cookie dough (I recommend Martha Stewart's Chocolate Chip Cookie recipe from her "Cookies" book, or the back of the Nestle Tollhouse bag). Press a little more than half of the cookie dough into the bottom of the baking pan evenly with a rubber/silicone spatula. Set aside remaining batter.

In a bowl whip together sugar and cream until light and fluffy. Add eggs and vanilla and cream until mixed well. Pour on top of cookie layer in baking pan.

With the remaining cookie dough batter, press handfuls of batter flat in your palms, then drop on top of cream cheese mixture in the pan. Repeat until evenly distributed across the top.

Bake at 325 degrees for about 45-60 minutes until toothpick inserted comes out clean and cookie dough is golden on top. Let cool then slice into bars.

Banana Chocolate Chip Muffins

 

One of my favorite cookie recipes (yes, it's from Martha Stewart's Cookies, big surprise, I know) is for banana chocolate chip cookies. They are an amazing--I would even say inspired--combination of banana bread and a chocolate chip cookie. You literally taste both in every bite, and it is a delectable experience. (I am surprised that I haven't posted that recipe on this site yet, but I will.) 

I do like to try new recipes rather than dwell on old ones, though. So when I came across a recipe for banana chocolate chip muffins, I felt like it was a legitimate new recipe to try, even though it thoroughly satisfied my banana chocolate chip complex. (I found the original recipe in Food & Wine, to which I have a free (!) subscription. The subscription came with the purchase of my Kitchen Aid stand mixer---a "wedding" present of sorts from my mother, back when she knew I was about to be engaged, even though I didn't find out for another 3 months. People around here can really keep a secret!) Since my dear friend Brittany loves the banana chocolate chip cookies as much as I do, I thought I'd bring an adapted version of these muffins for her last day at work. 

Fresh out of the oven, these are amazing--a good cake-y texture, with big banana-y flavor and gooey melted chocolate oozing throughout. If you aren't serving them right away, consider reheating them just before serving. The warmth really highlights the flavors and the texture. Toasted pecans are, as far as I'm concerned, an essential addition either way. 

Banana Chocolate Chip Muffins

~Print Recipe~

• 3/4 cup sugar
• 6 tablespoons butter, melted
• 3 large, overripe bananas, mashed
• 2 large eggs
• 1 1/2 cup flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate chips
• 1/2 cup toasted pecans

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners. In a large bowl, combine the sugar, melted butter, bananas and eggs. Mix thoroughly.
2. In a medium bowl, combine flour, baking soda, cinnamon and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and stir until the batter is combined.
3. Stir in chocolate chips and toasted pecans.
4. Spoon the batter into the prepared pan. Bake for about 28 minutes, until a tester inserted into the middle comes out with a few moist crumbs. Cool muffins for 10 minutes in pan on rack. Enjoy warm, or allow to cool completely and store in an airtight container.

Makes 12 muffins

Chocolate Chip Coconut Macaroons

I hear that macarons are the new cupcakes, but I've never actually tried a macaron. Anyway, they don't look as good as one of my all time favorite cookies (if they even should be called cookies---these dense, sticky, sweet stacks of shredded coconut): macaroons. I don't know exactly what the difference is, but I think maracons are more meringue-y, French and have no coconut (boo). Someone out there should try one and let me know. Or I'll just wait to try one myself when some hip young entrepreneur opens up a macaron food cart here in Portland, which will probably happen any moment now.

But let's focus on the moral of the story here---COCONUT MACAROONS are the best--- if you like coconut, of course, which everyone in their right mind absolutely must; although I am sad to report that I personally know at least a few coconut haters. I do feel very sorry for them and their missed dessert opportunities. But, you know, their loss really.

My favorite way to enjoy a macaroon is covered in chocolate. (See The Upper Crust Bakery in Chico, CA or The French Corner Bakery in Cambria, CA for particularly fantastic specimens.) To save time when making these at home, I made a batch with chocolate chips mixed in--not the same, but close. It is exceedingly important to use the best sweetened coconut you can get your hands on here. I used the regular supermarket sweetened flaked coconut and it tastes good, but not as coocnut-y as it should. I would consider adding a drop of coconut extract in addition to the vanilla next time if I had to use that generic coconut again.( I'd happily take suggestions on which brands to buy/where to get extra delicious coconut. No, really, do tell.)

Even so, these coconut macaroons are pretty tasty. Toasted coconut crunch and chewy, chocolate-y center! And, really truly EASY. Thanks---yet again---Martha.

Chocolate Chip Coconut Macaroons

~Print Recipe~

• 1 tablespoon sugar (2 Tbsp if you like them sweeter)
• 2 1/2 cups sweetened shredded coconut
• 1/2 cup chocolate chips or chunks
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• pinch of salt

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. Combine all ingredients in a large bowl. Mix well, using your hands to fully incorporate the ingredients.
3. Form 1 1/2 tablespoon mounds on prepared baking sheet, spacing 1 inch apart.
4. Bake until golden brown, 15-20 minutes, rotating halfway through. Cool on a wire rack.

Christmas Meringues

I really should have posted this before the holidays, but better late than never. These cookies are named for Christmas because in our family we always have them on Christmas and on other special occasions. The recipe comes from Grandma Barbara Reid, one of many of her classics. These cookies look like little clouds of snow, and will stand apart from the rest of the holiday cookie fare. They are simple to make, and will wow your guests!

What's in them
2 egg whites
3/4 C sugar
1/2 tsp vanilla
pinch of salt
1 C chocolate chips
1 C nuts

How it's made
Preheat oven to 350 degrees (do not forget to do this step first!)

In a non-aluminum bowl, beat egg whites until soft peaks form, and whites are stiff. Slowly add the sugar, beating until glossy and smooth. Beat in vanilla and salt. Your mixture should be quite stiff and not runny. Stir in nuts and chocolate chips.

On a baking sheet lined with parchment paper, spoon cookies 1/2" apart. Place in oven and turn oven OFF. Leave in overnight or for 5 hours.

For tips on beating meringes go here. I don't recommend trying this recipe for the first time on a rainy or damp day.

Kelsey's Orange Chocolate Chip Scones

 

A coworker of mine baked these scones and brought them in to work one day a couple of years ago. After tasting one, I demanded the recipe. Ok, I probably asked politely in between mouthfuls, but I was very insistent. I wanted this recipe! I want a lot of recipes, though, and most people do not deliver. But, Kelsey did.

Kelsey is a pretty amazing person. When I worked with her, she was still in high school, though she always seemed older and more mature. She is definitely the kind of person I would have hung out with when I was in high school--down to Earth and fun. And she bakes! Lucky for me, even though  I am (a tad bit) older than her and we no longer work together, we are still friends these days.

These scones were the hit of my recent brunch (even though there were pumpkin waffles and banana pecan pancakes). Well, maybe it just seemed like the were the superstars because Mark couldn't get enough of them. He raved about their slightly crunchy exterior and light and fluffy interior to anyone who would listen. These scones are not at all dense like some you might have come across, nor quite as dry. (In fact, in a way they are biscuit-esque.) The orange flavor really comes through and the chocolate chips add just the right amount of sweetness and crunch.

Thank you for the recipe, Kelsey!

Orange Chocolate Chip Scones
~Print Recipe~

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 2 large eggs
• 1/4 cup orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange peel
• 3/4 cup chocolate chips (mini or regular, semi- or bittersweet)

1. Preheat oven to 425 degrees. Prepare a baking sheet (with either butter or parchment paper).
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender (or two knives in scissor motion) cut in the butter until the mixture resembles course crumbs. 
3. In a small bowl, stir together eggs, orange juice, vanilla and orange peel. (Side note: does everyone out there have a zester/microplane? They are fantastic! I have this one and I really like it.) 
4. Add the egg mixture to the flour mixture and stir to combine. The dough will be very sticky. With lightly floured hands, knead in chocolate chips until they are evenly distributed.
5. Form dough into 8 even portions. Use your hands to shape them into triangles (if you don't mind getting sticky) or just use a 1/3 cup measuring cup to drop them onto the baking sheet. Space evenly as they will rise quite a bit. 
6. Bake for 18-25 minutes, until scones are golden brown. Remove from sheet and transfer to a wire rack to cool. 

(Makes 8 scones)

Pumpkin Waffles

Ok, I guess it's that time of year---I have pumpkin on the brain. I know that pumpkin scones are good and the pumpkin chocolate chip cupcakes in Vegan Cupcakes Take Over the World are amazing. So, when I saw this recipe for pumpkin waffles on Smitten Kitchen, I knew I had to try it. Waffles and pumpkin? Two things I love come together here in a very delicious way. These waffles are sweet and decadent---kind of like eating dessert for breakfast, which is just fine by me.

I suggest adding chocolate chips to individual waffles by dropping the chips onto the batter just after you put in the waffle iron, then covering them lightly with more batter. I also recommend adding chocolate chips as a topping like Amber does (one chip in each square). These waffles would be fantastic with whipped cream. I had peanut butter, pumpkin butter, Greek yogurt and maple syrup, but with these you can pretty much get away with plain, too. You can also save any extra waffles by wrapping them in twos in plastic wrap and then storing them in a freezer bag in your freezer for a few weeks.  The next time you want waffles, grab two and pop them in the toaster. Way better than Eggo.

Pumpkin Waffles
~Print Recipe~

• 2 1/2 cups all-purpose flour (I want to try substituting some whole wheat flour next time, a la Patty)
• 1/3 cup packed light brown sugar
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs, separated
• 2 cups well-shaken buttermilk
• 1 cup canned solid-pack pumpkin
• 6 tablespoons (3/4 of a stick) unsalted butter, melted
• Cooking spray for waffle iron

1. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices. 
2. In a large bowl, whisk together buttermilk, pumpkin and butter. Separate egg whites into a separate small bowl and set aside. Add egg yolks to the buttermilk mixture and whisk until smooth. 
3. Slowly add the dry ingredients into the buttermilk mixture and whisk until just combined.
   
4. With an electric mixer, beat egg whites until they form soft peaks. Carefully fold egg whites into the batter, until just combined. 
5. Heat waffle iron(s) while batter rests.
   
6. When the irons are hot, spray waffle iron lightly with non-stick spray (and again before each new waffle). Using a measuring cup, quickly spread an even layer of batter over the iron (adding chocolate chips, if desired) and cook until crisp and golden brown.  Serve immediately, or allow to cool and then freeze.
   

Browned Butter Chocolate Chip Cookies

The perfect chocolate chip cookies--Cook's Illustrated's claim, not mine. But, these cookies are truly great. I haven't met anyone who doesn't love them.

There are a number of specific changes Cook's Illustrated made to your standard Toll House cookie recipe in order to achieve these results. Melted butter makes them chewier. Browning the butter makes them tastier. More brown sugar than white makes them chewier, too. Allowing the sugar to dissolve completely into the liquid ingredients lets the sugar caramelize better, enhancing flavor. It also makes the edges crispy, while leaving the center chewy. Behold:

Browned Butter Chocolate Chip Cookies

~Print Recipe~

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter
• 1/2 cup white sugar
• 3/4 cup packed dark brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips (Ghiradelli, for best results!)
• 3/4 cup chopped pecans or walnuts (toasted)

1. Adjust oven rack to the middle position. Heat oven to 375 degrees. (I always wait to do this step because my oven only takes a few minutes to pre-heat.) Line 2 large baking sheets with parchment paper. (I actually have found that it is perfectly fine to re-use parchment sheets, so I use the same cookie sheet sized-parchment around 3 times--parchment's not cheap!)
2. Whisk flour and baking soda together in a medium bowl. Set aside.
3. Heat 10 tablespoons butter in a 10-inch skillet (try not to use a non-stick skillet. I used a light colored sauce pan--you need to see the color of the butter as you brown it) over medium high heat until melted. Continue cooking, stirring or swirling the pan constantly until the butter is a dark golden brown and has a nutty aroma--1 to 3 minutes. Remove skillet from heat and pour into a large heatproof bowl. Stir in remaining 4 tablespoons of butter into hot browned butter until it has melted.
4. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and egg yolk; whisk until smooth--around 30 seconds.
5. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times (this let's the sugars dissolve), until the mixture is thick, smooth and shiny.
   
6. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined--about 1 minute. Stir in chocolate chips and nuts, making sure no flour pockets remain.
7. Spoon dough in 3 tablespoon portions 2 inches apart on prepared baking sheets--8 to a sheet. Bake cookies 1 tray at a time until cookies are golden brown and still puffy; the edges will have begun to set, but the centers will be still soft after 10-14 minutes. Rotate the sheet halfway through baking.
8. Transfer baking sheet to wire rack and cool cookies completely before serving.

*Makes 16 cookies, which in my experience is not enough. I'd recommend doubling the recipe, for sure.

Muddy Buddies/Fudgy Wudgies

I have really fond memories of this snack. I didn't have it much, but when I did I insisted that we have it again--as soon as possible. Easy and delicious! Just try to stop eating it, I dare you.

• 9 cups rice Chex, or off-brand to save some $
• 1 cup chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

1. Measure out your rice cereal and set aside in a very large bowl (with high sides, if you can)
2. In a medium-sized microwaveable bowl, add chocolate chips, peanut butter and butter. Microwave for 1 minute. Stir and microwave for another 30 seconds.
3. While the chocolate mixture is microwaving, measure out your powdered sugar into a large freezer zip-lock bag.
4. Add vanilla to chocolate mixture and stir to combine. Pour chocolate mixture over cereal and mix until well coated. Scoop the cereal into the freezer bag and shake, shake, shake.
5. Chill until ready to serve.

Chunky Peanut, Chocolate and Cinnamon Cookies

These cookies were easy to make and very yummy. A good spin on our old favorites. Plus, I love cinnamon. We made these for Andy's housewarming party. It's originally from Martha Stewart's Cookies.

What's in it:

2 C flour

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

3/4 C butter, room temperature

1/2 C smooth peanut butter

1 C packed brown sugar

1/2 C granulated sugar

2 large eggs

1 1/2 C semi sweet chocolate chips

2/3 C roasted, salted peanuts, chopped

2 tsp vanilla extract

How's it's made:

Preheat oven to 350. Whisk together flour, baking soda, salt and cinnamon in a small bowl.

Put butter and peanut butter in a large bowl and cream together (you may need to soften butter more). Mix on medium until creamed. Add sugars and cream. Mix in eggs. Gradually add dry mixture, mix until just combined. Fold in chocolate chips, peanuts and vanilla. Refrigerate dough until slightly firm, about 15 minutes. (I forgot to do this and was fine).

Roll dough into balls and space on cookie sheet. Press each ball to flatten slightly. Bake until just golden, about 13 minutes, rotating halfway through. Cool on wire racks.

Best "Healthy" Chocolate Chip Cookies

Here is a GREAT cookie that will surprise anyone when you announce that they are vegan.

Dark Chocolate Chip Cookies

1 cup Brown Sugar (Kosher/Vegan), firmly packed
1/2 cup Organic Sugar or Evap. Cane
1 cup Earthbalance Soy Margarine, cool – not cold
1 Tb Ener-G Dry Egg Replacer
1/4 cup Warm Water
2-3 t Vanilla Extract
2 1/2 Whole Wheat Pastry Flour
1 cup Wheat Bran
1 t Baking Powder
1 t Baking Soda
1/2 t Salt
1 cup Dark Chocolate Chips

1. Preheat oven to 350. In a medium bowl, combine sugar, brown sugar, and soy margarine. (Margaine CANNOT be melty - this will create flat lifeless cookies that will frustrate and disappoint you! It must be cool, only 5 minutes out of the frig. Work it with the mixer spokes before you turn it on. Then let the friction do the work.) Blend with an electric mixer until light and fluffy. Add egg replacer, water and vanilla and continue mixing until even more light and fluffy.

2. In a separate large bowl, whisk together whole wheat pastry flour, wheat bran, baking powder, baking soda and salt to combine. Fold the butter and sugar mixture into the dry ingredients. Then add 1 cup of dark chocolate chips, fold them into the dough.

3. This is the key to great looking cookies (taste is already mastered if you followed the above directions). Using an ice cream scoop or some uniform scoop, portion out equal sized balls of dough, then roll them in your hands and shape like a hockey puck.

4. The formed dough should be chilled for 15-30 minutes prior to baking, otherwise you will have a cookie sheet full of crispy cookies all melted together. Once chilled, bake for 15 minutes. Each oven may vary, so check after 12 minutes, rotate pan if they still need more time and check every 2 minutes. The finished cookie will have just an hint of brown on the edges. If you like them more crispy, bake longer – but they are great chewy!

5. You can double this recipe and store the formed dough “pucks” in a well sealed container in the refrigerator for a week. The dough is great raw, and since it’s vegan, help yourself without worry and let the kids enjoy a safe spoon-full.