Chipotle Brownies

 

 As promised, here are my smoky spicy oh-so-chocolatey chipotle brownies!  It's like you take my favorite combo - chocolate, cinnamon, red pepper - and add that very slight smokiness that makes chipotles (smoked peppers), and wow!  We have a NEW favorite that is more than the sum of its parts!

 

And not that this recipe needs any more in its favor than that, but it also has FOUR kinds of chocolate, sour cream, and three times more sugar than flour.  All signs of a recipe to die for.

Chipotle Brownies (print recipe)
Makes 9 to 16 servings

1/4 cup all-purpose flour
2 T unsweetened cocoa powder
1 tsp baking powder
1/2 tsp cinnamon
3/4 tsp chipotle powder
1/2 tsp salt
1/4 cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3 eggs
3/4 cup sugar
1/2 tsp vanilla extract
1/3 cup sour cream
4 ounces (2/3 cup) chocolate chunks

1.  Heat oven to 325.  Butter and flour an 8 x 8-inch baking pan (I doubled the whole recipe for a crowd and made it in a 9x13.)  Combine flour, cocoa, baking powder, cinnamon, chipotle powder and salt in a medium bowl; set aside.

2.  In a medium saucepan, bring 1 inch of water to a simmer.  Add butter, unsweetened chocolate, and semisweet chocolate to a metal bowl large enough to sit on top of the saucepan.  Melt ingredients, about 4 minutes.  Remove from heat and stir until smooth.

3.  In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, sugar and vanilla.  Whisk on high speed until slightly thickened, 1 to 2 minutes.  Pour in the melted chocolate mixture and whisk on medium for 30 seconds.  Add the flour mixture and whisk on low for 30 seconds.  Add sour cream and whisk on medium for 30 seconds.  Stir in chocolate chunks by hand. 

4.  Bake at 325 for 35 minutes, or until a toothpick inserted in the center comes out clean.  Cool on wire rack 10 minutes.

Recipe from Family Circle, February 2012

 

1 year ago:  Lemon-Scented Pull-Apart Bread
2 years ago:  Toasted Coconut Cupcakes
3 years ago:  Toronto Blueberry Buns

Peppermint Brownie Pie

 That's right.  It's brownie-in-a-pie.  When I came across this recipe, it called to me.  I was like, "I KNOW I'm making that this month."  It was the other pie I made for Lefse Day.  And I loooved it.

What is not to like?  Delicious dark chocolate homemade brownie.  In a great pie crust.  And there are a couple ways to make it pepperminty.  If you can find mint chocolate chips, it's a great way to go.  I've seen them around, especially this time of year.  Also I saw at Target Andes makes Andes mints baking squares, basically chopped up Andes mints.  Another great option.  If you can't find anything like that, it will taste the same if you use regular chocolate chips and peppermint extract.  And definitely don't forget to garnish with whipped cream and crushed candy canes - just the perfect minty crunch to top these off.  And if you really want over-the-top - I mean, it is indulgence season - use this pie as a base for an awesome sundae.  Peppermint ice cream, hot fudge, chopped Candy Cane Joe-Joe's, etc.  You get the idea. 

 Peppermint Brownie Pie (print recipe)
1/2 cup butter
3 ounces unsweetened chocolate, chopped
Pastry for a Single-Crust Pie
3 eggs, lightly beaten
1 1/2 cups sugar
1/2 cup all-purpose flour
1 tsp vanilla
1 cup mint-flavor semisweet chocolate pieces - OR - 1 cup semisweet chocolate chips and 1/2 tsp peppermint extract
Whipped cream, for serving
Crushed candy canes, for serving

1.  In a small saucepan, combine butter and chocolate.  Cook and stir over low heat until melted; cool slightly.

2.  Meanwhile, preheat oven to 350.  Prepare pastry for a single-crust pie in a 9-inch pie dish.

3.  For filling, in a large bowl, combine eggs, sugar, flour and vanilla.  Stir in melted chocolate and the chocolate pieces (and pepper mint extract if substituting.)  Pour filling into the pastry-lined pie plate.

4.  Bake in the preheated oven about 55 minutes or until filling is evenly puffed and edge of filling is slightly cracked.  Cool on a wire rack about 20 minutes or until slightly warm (center will sink slightly as pie cools.)  Top each serving with whipped cream and, if desired, garnish with a mini candy cane or crushed candy canes.  Makes 8 servings.

Recipe from Better Homes & Gardens Holiday Baking magazine, December 2010

Devil's Food Cake with Black Pepper Boiled Icing

Tee hee hee, this is me beating the system. Just a little. Dessert Club is tonight. The theme is "VGP" which means, make something off this blog. Most awesome theme ever. But I really really really wanted to try this cake from Bon Appetit, so here I am posting it like an hour before our meeting. I've made it but don't have a picture (hence the photo from their website) and I haven't brulee'd it yet because I bought the wrong fuel for my *NEW* kitchen torch so I gotta run out super quick to Sur La Table and get some butane before our meeting! Busy evening. But this cake promises to be killer. Black Pepper Icing, are you kidding?

And not only did I get a torch just for the occasion (it will get plenty of use, hello, Toasted Marshmallow Ice Cream made easy) but I got to get two new ingredients, too - creme fraiche (Whole Foods) and cocoa nibs (The Spice House.) I love expanding my repertoire. Here's the recipe!

Devil's Food Cake with Black Pepper Boiled Icing (print recipe)
Filling:
3 1/2 oz. bittersweet chocolate (60%-64% cacao), chopped
1/4 tsp kosher salt
1 cup heavy cream, divided
1 tsp unflavored gelatin
2 T sugar, divided
3 large egg yolks
1/2 cup crème fraîche

Cake:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups boiling water
4 oz. unsweetened chocolate, chopped
1/2 cup Dutch-process cocoa powder
1 tsp instant coffee or instant espresso, optional
10 T unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 tsp vanilla extract
2 T cocoa nibs

Black Pepper Icing:
1 cup sugar, divided
1/4 tsp kosher salt
3 large egg whites, room temperature
1/2 tsp freshly ground black pepper

1. Make the Filling: Combine chocolate and salt in the large bowl of an electric mixer; place a fine-mesh strainer over bowl and set aside. Pour 1 T cream into a small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Meanwhile, bring remaining cream and 1 T sugar to a simmer in a small saucepan, stirring to dissolve sugar. Whisk yolks and remaining 1 T sugar in a medium bowl. Gradually whisk in hot cream mixture; return to saucepan. Cook over medium heat until mixture thickens slightly and your finger leaves a path on the back of a spoon when drawn across, about 3 minutes. Remove from heat.

2. Add gelatin mixture to cream mixture; stir to dissolve. Pour through prepared strainer into chocolate. Let stand for 1 minute; whisk until chocolate is melted and mixture is smooth. Whisk in crème fraîche. Using an electric mixer, beat filling until well blended, about 2 minutes. Press a sheet of plastic wrap onto surface of filling; chill overnight.

3. Make the cake: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.

4. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.

5. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

6. Fold in cocoa nibs with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.

7. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before assembling, about 2 hours.

8. Place 1 cake layer on a plate. Stir filling to loosen. Spread half of filling over cake in an even layer. Place second cake layer on top of filling. Spread remaining filling over in an even layer. Place remaining cake layer on top. Chill cake for 1 hour.

9. Make the black pepper icing: Mix 1 T sugar and salt in a small bowl; set aside. Attach a candy thermometer to side of a small saucepan; add remaining sugar and 1/2 cup water to pan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring, occasionally swirling pan and brushing down side with a wet pastry brush, until thermometer registers 240 degrees, about 10 minutes.

10. Meanwhile, place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat at medium speed until frothy. With machine running, gradually add reserved sugar and salt from small bowl. Gradually add hot syrup from saucepan to egg whites, beating at medium-high speed and allowing syrup to drizzle down sides of bowl. Continue beating whites until stiff and cool, about 20 minutes. Add pepper; beat until well blended. Immediately spoon topping onto cake. Smooth over top and sides. Working quickly, swirl icing decoratively. (Cake can be iced one day ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving. To brûlée the icing, use a kitchen torch to toast icing in spots.

Recipe adapted from Bon Appetit, September 2011

Chewy, Fudgy Triple-Chocolate Brownies

How about some more chocolate? Here, have a perfect brownie. Thick, fudgy (but sturdy!), with that crackly top I love. No chunks, nuts, chips, bits or mix-ins (though I'm not saying you can't.) Just simply the definitive brownie, just what your inner chocoholic needs.
And while the brownie speaks for itself, I would like to additionally applaud this recipe for its reliable even bake! Often when I make bars/brownies/blondies in an 8x8 pan the edges rise up above the center; it makes nice crunchy edges, but looks stupid! I am in love with how even these brownies bake in the pan.

This recipe comes from America's Test Kitchen, who made more than 50 batches of brownies on the quest for the ideal chewy, fudgy texture and rich chocolate flavor. So when they say to use part bittersweet, part unsweetened, and part cocoa powder, believe them. And when they say to use a stick of buttah and 3 eggs, just do it. Because, if you do, THIS is what you'll get:
Chewy, Fudgy Triple-Chocolate Brownies (print recipe)
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 T (1 stick) unsalted butter, cut into quarters
3 T cocoa powder
3 large eggs
1 1/4 cups sugar
2 tsp vanilla extract
1/2 tsp salt
1 cup (5 oz.) unbleached all-purpose flour

1. Adjust an oven rack to the lower-middle position and heat oven to 350. Spray an 8-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 8 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan. Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.

2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa until smooth. Set aside to cool.

3. Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil or parchment handles and transfer to a cutting board. Cut into squares. (Do not cut until ready to serve; uncut brownies can be wrapped in plastic and refrigerated up to 5 days) Makes 64 1-inch brownies or 16 2-inch brownies

Recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker (with 350 recipes you can trust) by the Editors of Cook's Illustrated Magazine

MINTY Week #1 Peppermint-Surprise Brownie Bites

As the recipe collection for this month has grown, there has been a definite mint trend. So hey, I decided to put them all together and have MINTY Week.

Why is mint such a popular holiday flavor? Is it the cold feeling it gives you, reminding one of winter? Is it because it's the flavor of iconic candy canes? I'd love to hear your thoughts.

But facts are facts and mint is IN. One of my favorite winter treats is peppermint hot chocolate from Starbucks. And if you haven't had a (limited time) peppermint chocolate chip milkshake from Chik-Fil-A, you haven't lived.

Mint's natural partner is chocolate of course so about half the recipes this week feature the duo, but hopefully you will still be happily surprised by some of the treats we've cooked up. So go out and stock up on peppermint extract, Andes candies, York peppermint patties, candy cane Hershey's kisses, red food coloring, and anything else that looks the part. It's going to be a minty fresh week!!!Starting with these bad boys. Easy peasy lemon squeezey! Brownie layer, minty layer from York peppermint patties, brownie layer. Cut into bite-size squares. Relish in the minty cool dark chocolate deliciousness.

Look, this one's smiling at me:
Peppermint Surprise Brownie Bites
8 T unsalted butter
2 oz. unsweetened chocolate
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp table salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
16 (1 1/2 inch) York Peppermint Patties

1. Prepare pan: Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch overhangs top on all sides.

2. Make batter: Melt butter and chocolate together. Set aside to cool slightly. Combine flour, baking powder, and salt in small bowl. Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.

3. Assemble: Set 1 cup brownie batter aside. Pour remaining batter into prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.

4. Bake: Bake until just set in center, 30 to 35 minutes. (Cake tester won’t work because of candy.) Cool completely in pan on wire rack, about 2 hours. Grasp overhanging foil on sides of pan and transfer brownies to cutting board. Cut into 36 pieces and serve. (Cut the cooled brownies into squares or use a cookie cutter for alternate shapes like stars and crescents. Brownies will keep at room temperature in airtight container for up to 3 days. )

Recipe from Cook's Country, October 2005

Click here for printable recipe

Chocolate Turtle Cake

I do not even need to explain why I would make this cake. I saw it, I made it. It has all my favorite things and it also happens to be probably the BEST chocolate cake I've ever made. I'm using the cake recipe for any future chocolate cake needs.

And the caramel-pecan stuff is superb. I learned that it starts out thick and very slowly (as caramel should) spreads and drips. So, ideally put the final topping on about 1 hour before serving. Spread it around on top and leave it alone to do its thing. AMAZING. DECADENT. EYE-CLOSING, LIP-LICKING. All that and more.

Chocolate Turtle Cake
Cake:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups boiling water
4 oz. unsweetened chocolate, chopped
1/2 cup Dutch-process cocoa powder
1 tsp instant coffee or instant espresso, optional
10 T unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 tsp vanilla extract

Ganache Icing:

1/2 cup heavy cream
6 oz. bittersweet chocolate
2 T light corn syrup

Caramel-Pecan Filling:

2 cups pecans, divided
1 pound soft caramels
1/2 cup heavy cream
1/8 tsp salt

1. Make the cake: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350. Grease three 8-inch round cake pans, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.

2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds. Beat in the sour cream and vanilla until incorporated.

3. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture, and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrap the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating and switching the pans halfway through baking.

5. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto wire racks. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.

6. Make the ganache right away, or while cakes are baking, because it has to chill for about 2 hours, too. In a medium saucepan, cook 1/2 cup heavy cream, chocolate and corn syrup over medium-low heat, whisking constantly, until smooth. Transfer mixture to medium bowl and refrigerate until thickened but still spreadable, about 2 hours, stirring occasionally. (Alternatively, refrigerate mixture overnight until set. Let sit at room temperature until softened and spreadable, about 1 hour.)

7. Make the caramel: Finely chop 1 1/2 cups pecans. Heat caramels, 1/2 cup cream, and salt in a saucepan over medium-low heat, whisking constantly, until smooth. Reserve 3/4 cup caramel mixture for topping. Stir chopped pecans into remaining caramel mixture.

8. To assemble cake: Place 1 cake round on cake serving platter. Spread half of pecan-caramel mixture in even layer over top, leaving 1/2-inch border around edge. Place second cake layer on top and repeat with remaining pecan-caramel mixture.Top with third layer. Spread chocolate icing (ganache) over top and sides of cake and refrigerate until set, about 30 minutes (it will be thin but there is enough.) Spread reserved caramel mixture over top of cake, allowing caramel to drip over sides. Garnish with remaining pecans. Slice and serve.Recipe from Cook's Country, October 2010

Denny's Saucepan Chocolate Cake

In 2006 I was temping during the summer break. Temping always pans out some interesting experiences; in this case, it gave me a great recipe. My assignment for most of that summer was to be a personal assistant to this awesome woman, an author and motivational speaker, Denny Kercher. Denny worked from her home office, so every day I would go to her lovely home, greet her friendly dog, put my lunch in her fridge, and get to work. It was a super fun job and Denny kept it interesting with different things to do each day.

One day Denny called me upstairs to the kitchen mid-morning and handed me a plate with every temp's fantasy - a massive cube of chocolate cake topped by an almost equally massive layer of fudge frosting. We ate in near silence. Denny told me this cake was her treat to herself. She got the recipe from her friend Barbara. She always makes a double batch and freezes it so she can have just a little, or more, whenever she wants. It was obvious how much I liked the cake, so I think Denny kept her freezer stocked with it all summer. It was a great, great summer. Thanks, Denny.

The reason I have made this cake this time around is because of my 3-year-old daughter. She was on some medication in the spring that was exasperated by sugar, so we were trying to keep her sugar intake low. We went to my cousin's house for dinner and brought the Dark Fudge Bundt cake and Ginger was super disappointed to get a super-small piece. Anxious to avoid a meltdown while we were company, I promised I would make her her very own chocolate cake sometime when she was done with the medicine. And, being my daughter, she remembered. About a month later she reminded me of my promise to make her own chocolate cake.

I didn't want to make a mix; that is for very desperate times, and I am almost never that desperate. I also didn't want to make a big cake. As a nursing mom, I was watching my own sugar and chocolate so I didn't want a huge cake sitting around. Denny's cake was perfect, because it is 8x8 or 9x9, not Bundt, layer or 9x13. But in addition, it is EASY. The cake AND frosting are both made in the same saucepan, so no mixer or other accessories. Super simple, which was also key with a new baby who sometimes only allows 15-20 minutes at a time of two-hand freedom. And speaking of new baby, sorry there's no picture. In my sleep-deprived state I thought I had taken one; by the time I downloaded my camera and realized I hadn't, the cake was gone. Trust me, it looks good and tastes better.

This cake is chocolate, delicious, easy, and has great memories for me. A keeper for any occasion!

Denny's Saucepan Chocolate Cake
2 squares unsweetened chocolate
1/4 cup butter
1 cup milk, divided
1 cup sugar
1 cup flour
1 tsp baking soda
1 egg
1 tsp vanilla extract

1. Preheat oven to 350. In a heavy-bottomed saucepan or double boiler, melt chocolate and half of milk, stirring. Remove from heat; add butter and sugar and stir until melted in warm chocolate.

2. Stir in flour and baking soda. Add remaining milk, egg and vanilla. Mix well.

3. Bake in greased and floured pan: 8x8 40 to 45 minutes; 9x9 30 to 35 minutes; doubled in 9x13 check after abotu 35 minutes. When a toothpick stuck in the center comes out clean it is done!

Chocolate Frosting
1 stick (1/2 cup) butter
2 squares unsweetened chocolate
Powdered sugar
1 tsp vanilla
Milk

Melt butter with chocolate squares. Add vanilla and sugar until you start getting the right consistency. Alternately add sugar and milk until you have a thick but spreadable consistency. Usually about 1/4 cup milk and 2-ish cups sugar. Just play with it - don't you love pass-along recipes like this?

Recipe from Barbara Kendall via Denny Kercher

Red Velvet Cookies

I never really got the red velvet thing. I mean, it's just a slightly chocolate cake...with a ton of red food coloring. Why? Not sure. But lately I've had a really good red velvet cupcake (or two.) And I'm coming around to it, at least for Valentine's Day. Plus it's traditionally topped with a cream cheese frosting, and I'm all for more cream cheese frosting in life. So when I came across this recipe for Red Velvet Cookies, the week before Valentine's Day, I caved. Everyone in Carrot Cake Murder just loved them so I had to try it!

And actually they're totally good. The chocolate chips do a lot to enhance the flavor, but the cookie itself is good - mellow, dense, yummy. You might even say velvety. The frosting is to-die-for. And I did one batch with the kick-it-up-a-notch step of brushing the cookie with melted raspberry jam before frosting. My test-tasters said they liked that as much or better.

So here is the quintessential Valentine's treat - it's sweet, it's red, it's chocolate. (The only thing it's not is heart-shaped.) Share a batch with someone you love.Red Velvet Cookies
2 one-ounce squares unsweetened baking chocolate
1/2 cup butter, room temperature
2/3 cup brown sugar, firmly packed
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 T red food coloring
3/4 cup sour cream
2 cups all-purpose flour
1 cup semi-sweet chocolate chips

1. Preheat oven to 375. Line cookie sheets with parchment or foil sprayed with nonstick spray.

2. Unwrap chocolate squares and melt in microwave for 90 seconds on HIGH. Stir until smooth and set aside to cool while you mix the dough.

3. Combine butter, brown sugar, and white sugar together in the bowl of an electric mixer. Beat them on medium speed until they're smooth. This should take less than a minute.

4. Add the baking soda and salt, and resume beating on medium again for another minute, or until they're incorporated. Add the egg and beat on medium until batter is smooth. Add red food coloring and mix about 30 seconds.

5. Scrape down the bowl. Add melted chocolate and mix again another minute on medium. Scrape down sides again. At low speed mix in half the flour. When flour is incorporated, mix in the sour cream. Add the rest of the flour; beat until fully incorporated. Mix in chocolate chips by hand.

6. Use a teaspoon to spoon the dough onto the prepared cookie sheets (I used my small - 1 inch - cookie scoop.) Bake the cookies at 375 for 9 to 11 minutes, or until they rise and become firm (about 9 1/2 minutes for me.)

7. Slide the parchment from the cookie sheets onto a wire rack. Let the cookies cool on the rack while the next sheet of cookies bakes. When the next sheet is ready, remove the cooled cookies to another rack or the counter, and slide the parchment with the hot cookies on it to the rack.

8. Once cookies are cooled, frost with Cream Cheese Frosting. (OR brush the tops with melted raspberry jam, let dry, and then frost.) Makes about 3 to 4 dozen (mine made 4 1/2 dozen with a 1-inch cookie scoop.)

Cream Cheese Frosting
1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp vanilla extract
2 cups confectioners' sugar

Mix the softened butter with the softened cream cheese and the vanilla until the mixture is smooth. Add the confectioners' sugar in 1/2 cup increments until the frosting is of proper spreading consistency.

I decided to keep them simple and decoration-free, but you could certainly work some sprinkles onto the frosting. Hazel made this one special for me and Ed to share, and she watched us like a hawk after dinner to make sure we did:
Recipe from Carrot Cake Murder by Joann Fluke

Blackout Cake

February is Valentine's month. It's also birthday month at my house, and depression month for a lot of people. (My sister told me it's dental hygiene month, but I'm ignoring that.) All of those mean it's chocolate month. Red and hearts also usually play a role in baking and decor in February. So I think the next couple of posts, assuming the recipes work out, will be loosely themed for Valentine's day. Let's start with chocolate and chocolate topped with chocolate.

I made this cake for my daughter's family birthday party but then she got sick so we had to cancel the cousins and grandparents coming over. Luckily the cake didn't go to waste. We kept it sealed under a dome and served it a few days later to dinner guests. So good.

The cake is great. The filling/frosting is like a dark chocolate pudding more than frosting. And one of the cool things about this recipe that caught my eye is that you make 2 layers, cut them each in half so you have 4 layers, stack 3 of them with the filling, frost the whole thing, then crumble the last layer and top/coat the entire outside of the cake with the crumbs. My kind of decorating.

So sorry. For some reason I just couldn't get the lighting or photo vibe to do this cake justice. The pictures don't really meet my standards but what can I say - I need a better camera.Blackout Cake

Frosting:
1 1/4 cups granulated sugar
3 T cornstarch

3 cups whole milk

6 oz. unsweetened chocolate, chopped

1 tsp vanilla extract

Cake:

4 oz. bittersweet chocolate, chopped

1 tsp vegetable oil

2 cups all-purpose flour

1/2 cup cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3/4 cup light-brown sugar

2 eggs

1 tsp vanilla extract

1 cup buttermilk

1. Frosting: In a medium-size heavy-bottomed saucepan, whisk granulated sugar and cornstarch. Gradually add milk, whisking constantly to keep mixture from getting lumpy.

2. Transfer saucepan to stove, and heat over medium heat, stirring constantly with wooden spoon. Bring to a simmer, then add chocolate. Cook 3 minutes or until chocolate is melted. Stir in vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate until cold, about 4 hours or overnight.

3. Cake: Heat oven to 350. Coat two 8x2 inch round baking pans with cooking spray. Line bottoms with wax paper; spray paper.

4. Microwave chocolate and oil for 1 minute; stir until smooth. If needed, heat an additional 15 seconds. Cool slightly.

5. In medium-size bowl, mix flour, cocoa powder, baking powder, baking soda and salt. In large bowl, beat with mixer on medium speed the butter and sugars until well combined. Add eggs, one at a time, beating well after each. Beat in melted chocolate and vanilla.

6. On low speed, beat flour mixture into butter mixture, alternating with buttermilk, beginning and ending with flour. Spread into pans. Batter will be thick.

7. Bake at 350 for 30 to 35 minutes or until toothpick inserted in centers tests clean. Cool cakes in pans on wire rack 15 minutes. Turn cakes out onto racks; cool layers completely.

8. Cut each cake layer in half horizontally for a total of 4 layers. Crumble one cake layer into crumbs and set aside. Place 1 cake layer cut-side down on a serving platter. Spread with 1 heaping cup frosting adn top with another cake layer. Repeate with 1 heaping cup frosting and top with another cake layer. Spread remaining frosting over top and sides of cake. Sprinkle cake crumbs over top and sides of cake, pressing gently to adhere.

Recipe from Family Circle, Feb 2010

Mrs. Hise's Mint Chocolate Brownies (by Maren)

This recipe was the dependable treat brought by our next-door-neighbors when we were kids. It's delicious.

It was something to look forward to every year. I still love them to this day! (-Kari)

Mrs. Hise's Mint Chocolate Brownies
1/2 c butter
1 c sugar
1 tsp vanilla
2 eggs
2 squares unsweetened baking chocolate, melted
3/4 c flour

Cream butter and sugar. Add vanilla, eggs and cooled chocolate. Add flour and mix well. Pour into greased 8x8 or 9x9 square pan. Bake at 350º for 30 minutes.

Frosting:
1 c powdered sugar
2 Tbsp butter
1 Tbsp cream 1/4 tsp peppermint flavor
a few drops green food coloring

Cream together and spread on cooled brownies. This makes just enough for a thin layer of frosting.

Melt 1 more square of unsweetened or semisweet baking chocolate and drizzle over frosting. Cut into small squares or triangles. Makes about 20 to 25.

Raspberry Cream Cheese Brownies

You know how most recipes for cream cheese brownies involve a swirl? Not that I'm knocking a swirl - it's usually darn yummy - but this sandwich-style brownie stopped me in my tracks when I was flipping through the August/September Cook's Country. I mean look at the picture from the magazine:A perfect combination of great recipe, amazing food styling, and maybe a little Photoshop since my version looked like this:
But still yummy, still oh-so-yummy. One of the things I love about Test Kitchen magazines and cookbooks is that they explain every step along the way of arriving at the perfect recipe, which usually persuades one that this is, and why it is, a perfect recipe. I was a little ticked that mine wasn't as pretty as the picture, but it tasted like a creamy raspberry chocolate truffle from a very expensive bakery or chocolatier so I can't complain too much.

The recipe's author introduces it with, "Many brownies are raspberry in name only. We asked the berry to earn its keep, no matter how fudgy the brownie."

Could you really ask for more? What they do is add raspberry jam into the brownie batter so that every bite has a fruity depth, then a layer of cheesecake, more raspberry jam, and more brownie on top so the inside fillings have no chance of drying out either in baking or storage.

The E:R (effort-to-result ratio) is shockingly low for this recipe - that means serious gourmet bang for your effort buck, so next time you need something chocolatey and perhaps a bit complex, when taste is way more important than look, go with these. You will LOVE them.

Raspberry Cream Cheese Brownies
Filling:
1 8-ounce pkg cream cheese, softened
1/4 cup sugar
1 large egg yolk
3/4 tsp vanilla extract

Brownies:
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
8 T unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1/2 cup raspberry jam, divided
1 1/4 cups sugar
3 large eggs
1 1/2 tsp vanilla extract

1. Prepare filling. Adjust oven rack to middle position and heat oven to 350. Line 8-inch square pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.

2. Mix batter. Combine flour, baking powder, and salt in small bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, about 1 minute. Whisk in 1/4 cup jam and let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.

3. Layer filling. Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop cream cheese filling over batter and spread into even layer. Dollop warm jam over filling and use knife tip to swirl jam through filling. Spread remaining batter evenly over filling.

4. Bake brownies until toothpick inserted in center comes out clean with few dry crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into squares; serve. Brownies can be refrigerated in airtight container for 2 dyas. Makes about 25 (1 1/2 inch) brownies

Chocolate Zucchini Cake

This recipe is not a revelation. I've hardly met a chocolate zucchini cake I didn't like. They are usually moist, sweet and yummy.
This is just the most recent one I've made...and loved.3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
3 cups granulated sugar
3 (1-ounce) unsweetened chocolate baking squares, melted
1 1/2 cups vegetable oil
3 cups grated zucchini (about 5)
1 cup pecans, chopped
Powdered sugar

1. Preheat oven to 350°. Combine flour, baking powder, baking soda and salt in a bowl.

2. In a separate bowl, beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

3. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.

Recipe from Southern Living, August 2002

Chocolate Peanut Butter Cake

Oh, Reese's Peanut Butter Cups, how do I love thee?

Here is yet another way.I go through phases in my baking. I haven't been so into cookies lately; I'm taking a break. But a few weeks ago I went on a cake recipe hunt that resulted in a stack of about 8 or 10 that I can hardly make fast enough. Of course a cake really requires an occasion, preferably where there will be enough people to eat all or most of it in one sitting. I don't really need a lot of cake sitting around my kitchen.

Luckily, people have birthdays. My friend Alicia, for example. We had a little birthday lunch with some friends and guess what I volunteered to bring. Shocking, I know.Allergics aside, can anyone resist chocolate and peanut butter? They are meant to be together, especially when it's done well. Hello - peanut butter cake, cream cheese peanut butter filling like an inch thick, fudgy frosting, and lots of nuts and peanut butter cups on top. Totally for a special occasion. Or a Thursday.

I was a little worried about the cake. I've made peanut butter muffins from a few different recipes and they've always been dry or chewy or bland. Not so here - the cake has proper crumb and lovely flavor. The whole ensemble is a bit rich but whatever! It's FABULOUS.

Chocolate Peanut Butter Cake
Cake:
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
2/3 cup milk

Peanut butter filling:
3/4 cup creamy peanut butter
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup milk

Fudge Frosting:
5 ounces unsweetened chocolate, chopped
8 tablespoons butter, at room temperature
About 3 cups powdered sugar, sifted
6 tablespoons milk

Finishing:
Reese's peanut butter cups, quartered
1/2 cup chopped dry-roasted peanuts

1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2 cup butter, and peanut butter until creamy. Add vanilla and eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.

2. Butter and flour 2 round 9-in. cake pans. I also line the pan bottoms with parchment or wax paper. Divide batter evenly between pans.

3. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.

4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.

5. Make frosting: Melt chocolate in the top of a double boiler over simmering water. Let cool to room temperature, about 10 minutes. Add butter and beat on high speed with an electric mixer until light and fluffy, about 2 minutes. Add 3 cups powdered sugar and the milk; beat until smooth. Add more powdered sugar if frosting seems too thin.

6. Make filling: In a medium bowl with an electric mixer, beat together peanut butter, cream cheese, powdered sugar, and milk until smooth and fluffy.

7. Assemble cake: Dollop 1 tbsp. peanut butter filling onto a cake stand (to hold cake in place). Place 1 cake layer on stand. Spread with remaining peanut butter filling. Top with second layer. Starting with the top, then working down the sides, frost cake with fudge frosting. Decorate the top edge with candy pieces and peanuts.

Recipe from Sunset magazine, May 2009

Coconut Swirl Brownies

The more I make brownies from scratch the more I love them. It's like you can taste each ingredient, especially the chocolate and butter. Mmm, chocolate. Butter. Drool.

A few weeks ago I went on a little chocolate-coconut binge. I had three occasions on three consecutive days - a neighborhood barbecue, my sister's family coming to visit, and dinner at a friend's house. Naturally I made dessert for all three, and just for myself, went with a theme.

Brownies travel well, sit out well even in heat, and do great being eaten with hands at a picnic. And I have yet to meet a recipe calling for sweetened condensed milk that I didn't like.

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan

3/4 cup plus 1 T sugar

1/3 cup sweetened condensed milk

2/3 cup unsweetened shredded coconut

1 large egg white

2 1/4 tsp pure vanilla extract

2 oz. unsweetened chocolate, coarsely chopped

4 oz. semisweet chocolate, coarsely chopped

2/3 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp coarse salt

3 large eggs

1. Preheat oven to 350. Line a buttered 8-inch square baking pan with parchment, allowing 2 inch overhang. Butter lining (not overhang.)

2. Stir together 1 T of sugar, the condensed milk, coconut, egg white, and 1/4 tsp of the vanilla in a bowl.

3. Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.

4. Whisk together flour, baking powder, and salt in a bowl.

5. Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 tsp vanilla. Add flour mixture; stir until well combined.

6. Pour one-third of chocolate batter into prepared pan. Spread evenly with an offset spatula. Drop dollops of coconut mixture on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining coconut mixture on top.

7. Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies comes out with a few crumbs but is not wet, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored between layers of parchment in an airtight container at room temperature up to 2 days. Makes about 9 large or 16 smallRecipe from Martha Stewart's Cookies

Fudge Ecstasies

I made these one night during the house-buying process when I needed some SERIOUS chocolate therapy, and they delivered. Close-your-eyes-and-breathe-deep chocolatey; just what the name implies and just what the doctor ordered.

1 12-oz. pkg semisweet chocolate pieces (2 cups)
2 oz. unsweetened chocolate, chopped
2 T butter
2 eggs
2/3 cup sugar
1/4 cup all-purpose flour
1 tsp vanilla
1/4 tsp baking powder
1 cup chopped nuts (I used pecans and salted peanuts)

1. Preheat oven to 350. Lightly grease or line a cookie sheet; set aside.

2. In a medium heavy saucepan heat and stir 1 cup of the chocolate pieces, the unsweetened chocolate, and butter over low heat until smooth. Remove from heat. Add eggs, sugar, flour, vanilla and baking powder. Beat until combined, scraping sides of pan occasionally. Stir in remaining 1 cup chocolate pieces and the nuts.

3. Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake 8 to 10 minutes or until edges are firm and surface is dull and crackled. Transfer to wire rack to cool. Makes about 3 dozen

Recipe from Better Homes and Gardens Ultimate Cookie Book

Chocolate Everything Cookies

These puppies were originally named "Ultimate Chocolate Comfort Cookies." And while they are very good cookies, I think that name somehow misses the mark. I would describe them as more exciting than comforting. But they are definitely show-stopping, and a huge hit with the kids in our playgroup. I renamed them "Everything Cookies" because it's such an interesting ingredient list - cream cheese, cranberries, chocolate, nuts and even marshmallow cream (a first for me in cookies!)

But they all come together splendidly to make one totally fun, and plenty chocolatey, goody!

1 cup unsalted butter, softened
3 oz. cream cheese, softened
1 cup sugar
1 large egg
2 (1 oz.) squares unsweetened chocolate, melted and cooled
2 T milk
1 1/2 tsp vanilla extract
2 cups plus 2 T all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup Dutch process cocoa or regular cocoa powder
1 cup marshmallow cream
1 cup chopped pecans
2 cups semisweet chocolate mega-morsels or white chocolate morsels (or 1 cup of each)
1/2 cup sweetened dried cranberries (like Craisins)

1. Preheat oven to 325. Line baking sheets with parchment or Silpats.

2. Beat butter and cream cheese at medium speed until creamy; gradually add sugar, beating well. Add egg, beating well. Add melted chocolate, milk and vanilla; beat well.

3. Combine flour, baking powder, salt and cocoa powder; add to butter mixture, beating well. Stir in marshmallow cream and remaining ingredients, mixing well. I didn't mix too well at this point; I wanted the marshmallow cream to be a little swirly for fun.4. Drop dough by heaping tablespoonfuls onto lightly greased cookie sheets. Bake for 13 minutes or until done. Cool 1 minute on cookies sheets; remove to wire racks and cool completely. Makes about 4 dozen.

Recipe from Oxmoor House, January 1999

VGP #22 Peppermint Bonbon Cookies

I am SO in love with these cookies! They are only for the real chocolate lovers out there. I'm not talking about some token portion of cocoa powder; no, these start out with a hefty combo of melted bittersweet and unsweetened chocolates. Then later you add in some semisweet chocolate chips for good measure. Throw in crushed peppermint candy and peppermint extract and we have got a very serious confection. The kind that gave my eyes a minty tingle when I opened the oven, similar to the effect of walking into the peppermint room at Celestial Seasonings.

The chocolate is dark, the mint is sweet and fresh.
Merry Christmas to me.

8 oz. bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 oz. unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies*
6 T sugar
3 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup semisweet chocolate chips
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar, optional
2 1/2 tsp milk, optional
1/2 cup semisweet chocolate chips, melted, optional

1. Combine first 3 ingredients in large saucepan - this is the pan all the batter will be mixed in so make sure it is at least 2 quarts. Cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint candies and 6 T sugar. Let cool 30 minutes.

2. Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

3. Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.

4. Heat oven to 325. Shape dough into balls (I kept them small to make them more like bonbons); place on parchment paper-lined baking sheets. Bake for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire racks to cool completely.

5. Optional glazing: Whisk together powdered sugar and milk; drizzle over cooled cookies. Drizzle with melted chocolate. Sprinkle cookies again with chopped peppermint. Let cookies stand until glaze and chocolate are firm.

Makes about 4 dozen of the size in the picture

*The food processor trumps all as the best way to chop candies - thanks for the tip, Kat!

Recipe from Oxmoor House magazine, June 2007

VGP #10 Hazelnut Sacher Brownies

Sachertorte is a famous Austrian cake - it is layers of chocolate sponge cake spread between and on top with apricot jam, then coated with a thick layer of velvety chocolate. Not bad, right? These brownies have a closely-related European flair, with the addition of a hazelnut pastry on the bottom. They are totally sweet, totally rich and unbelievably fabulous! As always, use the best quality chocolate you can. And I bet raspberry jam would be a yummy variation!

1/2 cup butter, softened

3/4 cup sifted powdered sugar

3/4 cup all-purpose flour

1/2 cup hazelnuts, toasted and finely ground

3/4 cup apricot preserves

1/2 cup butter

3 oz. unsweetened chocolate

1 egg

1 egg yolk

1 cup granulated sugar

1/4 tsp salt

1 tsp vanilla

1/2 cup all purpose flour

3 oz. semisweet chocolate, melted

1 oz. white chocolate, melted

1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil and grease it. Set aside.

2. For the crust, in a small bowl beat 1/2 cup soft butter and powdered sugar with an electric mixer on medium until combined. Beat in the 3/4 cup flour and ground nuts. Pat mixture into prepared pan. Bake in preheated oven for 12 minutes. Cool in pan on wire rack.

3. In a blender or food processor, cover and blend/process preserves until smooth. Spread pureed preserves over the baked crust and chill for 20 minutes.

4. Meanwhile, in a small saucepan cook and stir the 1/2 cup butter and unsweetened chocolate over med-low heat until melted and smooth. Remove from heat and cool 10 minutes. In a medium mixing bowl beat the egg, egg yolk, granulated sugar, and salt with an electric mixer on medium speed for 5 minutes. Beat in melted chocolate mixture and vanilla. Stir in the 1/2 cup flour. Carefully spread over chilled preserves layer.

5. Bake in the 350-degree oven for 20 minutes more. Cool in pan on a wire rack. Using the foil, lift the brownies out of the pan. Carefully peel the foil from the sides of the brownies. Spread the top with the melted semisweet chocolate. Drizzle white chocolate over semisweet layer. Swirl with a toothpick if desired. Let brownies stand while chocolate sets. Cut into bars. To store: Cover and store in the fridge for up to 3 days or freeze for up to 3 months.

VGP #3 Brownie Waffle Cookies

These clever treats are for my friend Christy, whose oven is broken and who has been using alternative cooking methods lately, like the grill and crockpot. She even tried grilling cookies, but they didn't turn out so well. So let's try the waffle iron, shall we? These are simple, chocolatey, and pretty darn fun to make. Plus they look cool. Unfortunately Christy is allergic to pecans but any nut will work, or you could try them without.

1/3 cup shortening
1 (1 oz.) square unsweetened chocolate
1 egg, beaten
1/2 cup sugar
2 T milk
1/2 tsp vanilla extract
3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup finely chopped pecans, divided

1. Preheat waffle iron. Combine shortening and chocolate in a heavy saucepan. Place over low heat, stirring constantly, until melted; cool. Combine egg, sugar, milk and vanilla in a bowl. Stir in chocolate mixture.

2. Combine flour, baking powder, and salt; add to chocolate mixture. Add 2/3 cup pecans, stirring well.

3. Lightly spray waffle iron. Drop batter by level tablespoonfuls onto iron, at least 2 inches apart. (I have a Belgian waffle iron with 4 squares so I just did one in the middle of each.) Sprinkle with remaining pecans. Close iron and bake about 3 minutes or until done. Remove to wire racks to cool completely. Makes about 2 dozen.
Recipe from Chocolate Fantasies by Oxmoor House