I have loved (and hated) all of the chocolate goodies that have been at my house recently, but these might just be my favorite and a recipe I can see myself going back to the most often. These would make a terrific Valentine’s treat, but really a wonderful cookie for anytime.
A new friend of mine made these as treats for after a morning TV segment that I was lucky to be a part of, and after practically inhaling my cookie I immediately asked her for the recipe. Sometimes I forget how good a chocolate cookie can be and often opt for chocolate chip or oatmeal raisin when I’m going to make cookies. But these cookies might become my new go-to. They are thick and brownie like in texture in the center, yet slightly crunchy on the top and edges. The nuts add terrific flavor and using a mix of chocolate chips makes for a truly amazing cookie.
I made a batch and boxed up a few for Carson’s teachers at school for Valentine’s Day. When I went to pick him up his teacher said they were amazing and evil. “Evil” is one of the best compliments when it comes to baked goods, at least in my opinion.
The batter for these cookies is more involved than some, but is still not intense by any means. After I scooped the first batch the batter began to really thicken up, which makes for a bit of a difficult and messy time getting it scooped out. It was hard on my cookie scoop to the point that I worried it might break. Thankfully it didn’t. But even if it had it would’ve been a small price to pay!
Chocolate and Pecan Brownie Cookies
From Natalie
Makes about 30 cookies
Ingredients
1/2 cup (1 stick) butter
4 ounces of chocolate (70% cacoa or unsweetened squares) chopped
3 cups chocolate chips (semi sweet or a combination of semi sweet, dark and milk chocolate) divided
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
2 cups chopped pecans, toasted
Directions
Preheat oven to 350°F. Line two baking sheets with parchment and set aside.
Melt butter, chopped chocolate and 1 1/2 cups chocolate chips in a heavy saucepan set over low heat. Stir until everything has melted together, then let cool to room temperature.
In a small bowl whisk together four, powder and salt. Set aside.
In a large bowl beat eggs, sugar and vanilla until well combined. Add in dry ingredients until just combined, then beat in melted chocolate until well combined.
Mix in the rest of the chocolate chips and the pecans.
Drop by large spoonfuls (about 2 tablespoons) onto prepared baking sheets, 9 cookies per sheet.
Bake for 10 minutes, until tops are set and cracking. Cool for a minute or two before removing to a wire rack to cool completely.
This little cake is the cutest and most perfect Valentine’s treat for you and your special someone. It would also be the perfect birthday cake for a small party or as part of a dessert buffet.
Cupcakes are delicious and easy and not as much trouble as a layer cake. And you can probably get wonderful cupcakes at a number of bakeries near you since they are still pretty popular and trendy. I have some favorites here in Houston that I visit whenever I’m in the neighborhood, Celebrity being my cupcake bakery of choice. Try the s’mores on Wednesday or Sunday. It’ll change your life. Buying a cupcake for yourself is much more acceptable than buying an entire cake for yourself.
But when you’re wanting something a little extra special a layer cake fits the bill much better than even the most fancy cupcake. Making an 8 or 9-inch cake is probably not something you want to do when you’re making dessert for two because then you’re stuck eating what’s left for a week or, God forbid, throwing it away. Tragedy! This darling 4-inch cake is the perfect size for two, and could really feed 4 or even 6 light eaters.
The cake recipe is from Baked Explorations and is a simple one that comes together easily and bakes up nicely. I was able to get 2 4-inch cakes and a dozen cupcakes out of the batter. I did have an issue with the cupcakes baking and spreading out instead of up, and sticking a little to the pan. So be careful when filling, 2/3 is just fine, and if they do spread onto the pan just use some care when removing them, otherwise the tops will separate from the bottoms. The final cake is a nice balance of substantial yet moist, has a nice chocolate flavor and isn’t too sweet. The coffee in the batter isn’t detectable, it just enhances the chocolate flavor. I used 2 4-inch springform pans that I bought at Hobby Lobby when I made a smash cake for Betsy back in September. At the time I wasn’t sure how much use I’d get out of them or how they’d hold up, but now I’m sure they were a good purchase.
The frosting is from Tasty Kitchen, Pioneer Woman’s recipe sharing site. Can you tell I’m kind of obsessed with her? I can honestly say I haven’t made anything she’s endorsed that I haven’t loved and wanted to make again and tell everyone about. This frosting is a little weird, cooking together flour and milk as the base, but if Ree says it’s good I go for it. And it is very good. It takes some patience (and a stand mixer) but is really nice and smooth, velvety even. It’s lovely, buttery, and not so sugary sweet. The amount the recipe made iced the cake and a dozen cupcakes just about perfectly. I also love the contrast of deep dark chocolate cake to pure white frosting. Opt for a chocolate frosting if you just can’t imagine chocolate cake with anything but chocolate frosting.
I cut my two 4-inch cakes in half to create a four layer cake. I filled the first and third layer with a little raspberry preserves, but you can leave it out completely, or use cherry or strawberry. In order to fill the layer without it oozing out the sides, create a dam of icing around the perimeter of the cake layer and fill the inside with the preserves. The best tool for this is a pastry bag with a large round tip, but a plastic bag with a small corner cut off would work as well.
For the toppers I found some sticky felt hearts at a craft store and simply stuck two together with a toothpick between them. You could also cut hearts from craft paper and decorate them, or make glittered hearts for a fancy sparkling topper. You could leave the cake plain, white, simple and clean. Or top with a few raspberries, cherries or strawberries.
I added a little bowl of Valentine’s colored M&Ms to the table to photograph this cake to add some color. That is what initially drew this little taste tester to the table. But he ended up really enjoying the cake. I couldn’t help but put this picture in since his stripes just so happen to coordinate with the cake. I have a blog for the kids, so I told myself I’d make this just a food blog, but so far they’ve managed to sneak their way into 3 posts. So I’ve changed my tune and you’ll likely see more of the tiny taste testers in the future. Enjoy!
Mini Devil’s Food Layer Cake with White Frosting and Raspberry Filling
Makes 2 8-inch cakes or 2 4-inch cakes and 1 dozen cupcakes
Ingredients
Devil’s Food Cake
1 ounce of good chocolate (60 to 72% cacoa)
1/2 cup cocoa powder
2/3 cup hot coffee
1/3 cup whole milk
1 1/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter, softened
1 cup brown sugar
1/2 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla
White Frosting
5 tablespoons flour
1 cup whole milk
1 teaspoon vanilla
1 cup (2 sticks) butter, softened
1 cup granulated sugar
Raspberry Filling
2-3 tablespoons raspberry preserves
Directions
For the Cake
Preheat oven to 325°F.
Grease 2 4-inch cake pans (or 2 8-inch cake pans and line them with parchment) and then dust with cocoa powder. Line one muffin tin with cupcake liners, if using. Set aside.
Break up chocolate and place it and the cocoa powder in a heat proof bowl. Pour hot coffee over and whisk to melt chocolate until the mixture is smooth. Whisk in the milk and set aside.
In a small bowl whisk flour, baking soda and salt. Set aside.
In the bowl of a stand mixer combine butter and sugars and beat until light and fluffy.
Add in the eggs, one at a time and beat until smooth, scraping down the bowl as needed. Add in vanilla and beat for another 30 seconds.
With the mixer on low, add the flour and chocolate mixture, alternating between the two, starting and ending with flour in a total of 5 additions (flour, chocolate, flour, chocolate, flour). Beating just to combine between additions. Fold together with a spatula to make sure it’s evenly mixed.
Divide the batter between the pans, filling 4-inch pans about 2/3 full, cupcakes 2/3 full and simply divide the batter equally for 8-inch pans.
Bake cupcakes for 20-25 minutes, 4-inch cakes for 25-30 minutes, and 8-inch cakes for 35-40 minutes, rotating pans halfway through baking. A toothpick inserted into the center of the cake should come out clean when they’re done.
Let cakes cool in the pans for about 10 minutes, then carefully remove and let cool completely on wire racks.
For the Frosting
Combine flour and milk in a small saucepan and turn the heat to medium. Heat, whisking constantly, until the mixture becomes thick, like brownie batter. This happens quickly once it starts to thicken and if you don’t whisk it, then it will be lumpy with bits of cooked flour and you’ll have to start over.
Remove from the heat, continuing to stir/whisk for a minute. Stir in the vanilla, then let it cool completely to room temperature. If it is still warm when you continue with the recipe it won’t come out right. (At least that’s what the original directions say, I haven’t tested it and probably won’t with such a warning!)
In a stand mixer combine the butter and sugar and cream until light and fluffy and the graininess of the sugar has decreased or is completely gone. Mine never got totally non-grainy, but beat for about 5 minutes.
Add the completely cooled flour mixture to the butter and sugar and beat on medium-high until it is light and fluffy. If it looks separated, continue to beat it until it resembles whipped cream. This took around 8 minutes.
Assemble the cake
Slice both cake layers in half, getting them as even and as straight as possible. A serrated knife is good for this.
Plop a little frosting in the center of the cake plate and lay the first layer down. This keeps it from moving around while frosting. Tear a few strips of wax or parchment paper and slide them just barely underneath the cake. This keeps the cake plate clean while you frost. Just slide them out after you finish.
Prepare a piping bag with a large round tip and fill with about 1/2 cup of frosting. Spread a little layer of frosting on the cake layer, then pipe a circle around the edge of the layer. Spread a thin layer, about 1 tablespoon, of raspberry preserves inside of the circle, then top with the next layer and press down slightly.
Spread a nice layer of frosting on the layer, then top with the next layer.
Repeat the raspberry filling layer, then finish with the last layer.
Frost the cake with a thin coat of frosting, being careful not to contaminate the bog bowl of frosting with any chocolate bits. Set in the fridge for an hour. This is a crumb coat. Frost with another coat, thicker this time, this is the final coat. Decorate as desired.
Happy February! Earlier in the week I shared this flourless chocolate cookie recipe and declared that I would be sharing more chocolate recipes as we get closer and closer to Valentine’s Day, a day that should be full of chocolate. The name of this blog is Hottie Biscotti, but I’m fairly confident that I’ve only shared one biscotti recipe. So I thought it only appropriate to make some chocolate biscotti.
Biscotti means “twice-baked”. The dough is baked once in a log, allowed to cool slightly, then sliced into pieces and baked again creating a crunchy cookie that begs to be dipped into your hot beverage of choice. Coffee is mine, but tea or hot chocolate would do just fine. And they’re delicious eaten just as a cookie without any dipping.
This biscotti is full of almonds and chocolate chips, but isn’t too sweet, making it the perfect morning or afternoon snack. They would be wonderful crumbled up over a bowl of vanilla ice cream. They’d also make great little gifts.
This recipe is from Dave Lebovitz, a pastry chef whose blog I started reading a few months ago. It’s a great mix of recipes, stories about life in Paris, cooking tips and restaurant reviews. It’s been a fun change of pace in blog reading for me, since very few of the blogs I read are written by chefs, most are home cooks like myself. Check it out and drool over some French food and wine, learn some things you didn’t know and grab some great recipes.
Preheat oven to 350°F and line a cookie sheet with parchment paper.
In a medium bowl sift together flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer combine eggs, sugar and extracts and mix until well combined.
Add in the dry ingredients and mix until just combined, then add in almonds and chocolate chips and mix until evenly distributed. The dough will be very stiff.
Turn dough out onto a lightly floured work surface. Divide dough in half and form each half into a log, about 8 or 9 inches long and 3/4 inch high.
Transfer each log to the parchment lined baking sheet.
Whisk egg and brush tops of each log, then sprinkle with sugar.
Bake for 25 minutes. Remove from the oven and let cool for 15 minutes. Move logs to a cutting board and slice on the diagonal into 1/2 inch pieces. A serrated knife works well for this.
Place slices back on the parchment lined cookie sheet and return to the oven for 15-20 minutes, then flip cookies over and cook for another 10 minutes. Remove from the oven, transfer to a cooking rack and let cool completely.
You can coat one side in chocolate if you’d like to or leave them plain. To coat in chocolate: melt chocolate and vegetable oil over low heat, stirring constantly until chocolate has just melted. Remove from the heat and spread chocolate onto one side of the biscotti in a thin layer. Move to a clean piece of parchment and allow the chocolate to set.
Valentine’s Day is fast approaching and while it’s not my favorite holiday, it is a perfect excuse to make and enjoy loads of sweet treats. It’s also a good excuse to enjoy an especially nice meal with your sweetheart, either at home or out. Candles and roses required of course.
In anticipation of Valentine’s Day I’ve decided to spend the next couple of weeks baking and sharing some delicious Valentine’s Day goodies. By the time it rolls around my husband is probably going to be sick of chocolate, but that’s ok. I’ll pick up the slack. I have this amazing ability to endure baked goods and sugar beyond what is considered normal. What can I say, it’s a gift!
These are not your typical chocolate cookie since they’re flourless (gluten free!) and end up being very crunchy on the outside with just a little bit of gooey middle. Whole Foods makes a similar cookie that has walnuts which I kind of love. You could easily adds nuts into this cookie if you’d like. The pure chocolately goodness of them without nuts is wonderful, though. The cocoa powder, semi sweet and milk chocolate chips makes these triple chocolate, but you could opt for just one kind of chip, or go crazy and add in dark chocolate chunks as well.
This cookie batter/dough comes together in no time and while you can use a stand mixer, you don’t need one. The ingredients are simple and you likely have them all in your kitchen right now. You definitely need to bake these cookies on parchment paper or a nonstick silicon mat. They stick a little, even to the parchment, so use a stiff spatula (or a small offset one) to get underneath the cookies as you’re taking them off the sheet. This way you won’t lose any chocolate pieces. That would be a tragedy.
Watch out for little hands. They’ll swoop down when you least expect it and steal these. I let her eat the whole thing by the way. Right before dinner. Great parenting over here.
Flourless Triple Chocolate Cookies
From Food 52
Makes 24-30 cookies
Ingredients
2 1/2 cups powdered sugar
1/2 cup good cocoa
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 egg whites
1 teaspoon vanilla
1 1/4 cup semisweet chocolate chunks or chips
1 1/4 cup milk chocolate chunks or chips
1/2-1 cup nuts, toasted and chopped, optional
Sea salt flakes, optional
Directions
Preheat oven to 350°F.
Line 2 baking sheets with parchment (you’ll need more parchment for each batch).
Whisk together powdered sugar, cocoa powder, cinnamon and salt.
Beat in the egg whites until well combined, then mix in vanilla.
Fold in chocolate chips/chunks and nuts if desired.
Spoon batter, 2 rounded teaspoons per cookie, onto your cookie sheets, spacing about 2 inches apart for spreading. I found I could fit 6-8 cookies per sheet without any problems. Sprinkle each cookie with salt if desired.
Bake for 12-14 minutes until cookies look just set and dry on top with some cracking. Let cool on the pan for a few minutes before removing to a cooling rack.
The January 2014 Daring Bakers’ challenge was hosted by Francijn of “Koken in de Brouwerij”. She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).
The last Daring Bakers I participated in was in January of 2012. That’s right. 2 years ago. In January of 2012 we had just moved in to our rent house in Houston and not too long after I discovered I was pregnant with Betsy. With a move and a new baby that year I was kept pretty busy. By that time I was out of the habit and blogging wasn’t a priority, so 2013 came and went without any Daring Bakers challenges. But with my resolution to blog more came a desire to get back into it. I’d forgotten how many things I’d made that I’d never have made otherwise. Thanks, Daring Bakers. This is a fun group to be a part of and I’m glad to be back. Hoping to continue participating this year without interruption…with the exception of the month of June. And maybe July. We’ll see how it goes.
Tree cake, or baumkuchen, is something I’d never heard of or seen before taking a look at the January challenge. And to be honest, I might not have made it even if I had seen it somewhere. The process of making the cake is time intensive, baking the cake in 10-12 layers, and the cake batter is more involved than cakes I’ve been making recently. Separating eggs and beating egg whites to stiff peaks and folding them in is something my lazy self has not had the desire to do. But it was a lot of fun and I actually enjoyed the entire process and the final result.
One of the only problems I encountered is that I didn’t do a great job of estimating how thick to spread my layers in order to end up with 10-12 total. My first layer was too thick, then the next 6 or so were too thin, and by that time I had so much batter left over that my final cake was probably 16 layers total and had baked for at least 12 extra minutes. This made the bottom of the cake (the first layer I made) pretty dark. I’m afraid this also made the cake just a tad dry. I also chose not to glaze the cake with jam before glazing it with chocolate. That would’ve likely added some moisture. BUT the flavor of the cake is really amazing. The almond flavor is present but subtle. I ate all the edges I trimmed off just plain and they were terrific. It’s a really dense and sturdy cake. Great to enjoy with a cup of coffee or tea.
I used a recipe for my baumkuchen from Allrecipes that is very similar to the one Francijn provided but has cornstarch in the batter. The cooking method I used was Francijn’s, baking each layer for 3-4 minutes at 450°F. I glazed the cake with dark chocolate melted with a little vegetable oil and it came out beautifully and was a nice contrast to the sweet cake.
Here’s a little step by step.
Batter and prepared pan
Cake: baked and trimmed
Layers
Glazing
More Glazing
This challenge was a fun one and was definitely out of my current baking comfort zone. A perfect Daring Bakers challenge. Thanks, Francijn!
14 tablespoons (2 sticks minus 2 tablespoons) unsalted butter, softened
5 1/2 ounces almond paste
1 cup sifted confectioners’ sugar
7/8 cup cornstarch
1 1/2 teaspoons vanilla extract
1 pinch salt
2 egg yolks
6 egg whites
3/4 cup white sugar
3/4 cup all-purpose flour
8 ounces of good dark or semisweet chocolate
2 teaspoons vegetable oil
Directions
Preheat oven to 450°F.
Grease an 8×8 pan then line with parchment paper. I used two sheets cut to the width of the pan and crossed them. Trim excess overhang on all sides. Grease the paper and set pan aside.
Cream the butter until light and fluffy. Add in the almond paste in chunks and beat until well combined. You may see small chunks of paste, but no large chunks. Scrape the bowl down.
Add in powdered sugar, cornstarch, salt and vanilla and beat well. Beats in the yolks, one at a time, until batter is smooth.
In another bowl beat eggs whites until soft peaks form. Slowly add in the granulated sugar and continue to beat on high speed until stiff peaks form.
Fold whites gently into the batter, then sift flour on top and fold it in as well just until everything is evenly distributed.
Spread some batter, enough to lightly cover the pan, onto the bottom of the prepared pan, being careful not to get batter on the sides of the pan (this batter burns and can then drop onto your cake and be baked in). Bake for 3-4 minutes, until layer is lightly browned. Continue spreading and baking layers until the batter is gone. Aim for 10-12 layers total.
Let cake cool for 5 minutes, then remove from the pan and let cool completely. Trim the edges off (and save them for snacking!).
Melt the chocolate and oil in a double boiler (or in a small saucepan over very low heat being extra careful not to burn it) until smooth and melted.
Spread the chocolate onto the top and sides of the cake. Let harden (I did this overnight) then flip cake over onto a sheet of parchment and spread chocolate onto the other side of the cake. Note: You don’t have to glaze the bottom/other side with chocolate. I covered the cake and chocolate overnight, remelted the chocolate the next day and glazed the other side. Don’t try to glaze the bottom before the other chocolate is nice and set.
There is a story behind these tasty treats. This was my second batch. Not because the first was so delicious that it was eaten up before I could take any photos, though. The first batch was an “Eat at your own risk” kind of candy thanks to an overcooked caramel that could probably have taken a tooth out. I pride myself in being pretty good in the kitchen. I’m not afraid of recipes that require some skill because I think that I have pretty good kitchen skills. I know fancy cooking words and know the science behind some baking do’s and don’ts. My first time making this caramel was a humbling experience, to say the least. And we all need those experiences from time to time to keep us from thinking that we’re real good at something.
Some things to know before making these candies.
Lesson 1: Do not overcook your caramel! Be patient and attentive, watch it like a hawk! Candy is not forgiving.
Lesson 2: Go buy yourself a decent candy thermometer if you have any intention of ever making candy. It is a necessity.
Lesson 2: Use a heat proof spoon to avoid losing half of the plastic part of your spatula in the hot caramel.
Lesson 3: Use parchment on your pans to make removing the finished caramels a breeze.
Lesson 4: Have everything you need ready to go so that making the caramel and assembling the candies is quick and easy.
I found this recipe on a blog called Alaska from Scratch. It was my first time stumbling upon the site and it’s one I’ve now added to my blog reader. The only thing I did differently was to use a different chocolate. I was fortunate enough to come across Ghirardelli melting wafers at Target. I think I might have audibly gasped as I saw them on the shelf. It was a Christmas miracle! It is way better than candy bark. It hardens nicely, is easy to work with and actually tastes like chocolate. They have white chocolate too! Stock up. I know I’m going to.
Giving handmade gifts at Christmas is something I really love doing. Sometimes you know someone well enough to know they need a particular item, but other times you’re not sure what to get for someone and you don’t want to get them something they’re not going to use or that they’re going to throw out. Food is almost never a bad gift idea. It only takes up space for a short time, and the recipient is guaranteed to enjoy it. These candies are a great gift to give. Pack them into normal sized mason jars or cute baby ones if you’re giving them with something else or in a basket of other goodies. You could easily use walnuts or almonds instead of pecans. You could also make some with white chocolate and pack a few of each together.
The caramel recipe is fairly simple, but be sure to keep a watchful eye on it and stir is constantly. Make sure to have your pecans toasted and set up for topping before you even start the caramel. Getting the chocolate melted before you start the caramel is also a great way to make the process fast and smooth once the caramel is done. If you have another set of hands, set up a little assembly line. The caramel does begin to thicken up and harden after you remove it from the heat so it’s important to work quickly. If it does get too thick to drizzle onto the pecans, you can warm it (stirring constantly) over low heat until it thins a bit. I had extra caramel that I spread onto some parchment, let cool and cut into little pieces. The consistency was much different than the caramel on the candies since I’d warmed it again a couple times. Another example of how finicky candy can be even with just a little more cooking. It still tasted great, but wasn’t gooey like it should be.
The pecans are crunchy and delicious, the caramel is sweet, rich and gooey, the chocolate is nice and smooth and the little bit of salt on top is perfection. These are wonderful little treats. Enjoy!
Caramel Pecan Turtles with Dark Chocolate and Sea Salt
Line 2 large baking sheets with parchment or nonstick silicone mats.
Arrange pecans in clusters of 3, 2 next to each other and one on top, on the parchment. They shouldn’t be too close so that the caramel does not run together.
In a heavy saucepan over medium low heat, melt the butter, sugar, honey, salt and condensed milk together, stirring occasionally.
You can begin to melt the chocolate in the microwave according to the package instructions while the caramel starts to cook.
Once everything has melted together increase the heat to medium high and attach your candy thermometer to the pan. Do not let the thermometer touch the bottom of the pan, you will not get a correct temperature reading. Bring the mixture to a boil, stirring constantly with a heat proof spoon.
The moment the temperature reaches 234°F, remove from the heat and mix in the vanilla.
Spoon the caramel onto each pecan cluster, just enough to coat, a little more than a teaspoon. If at first the caramel seems too runny, just stir and let it cool and thicken slightly. Resit the urge to cook it any longer!
Finish melting the chocolate (or maybe someone was doing this for you while you did the caramel!) then spoon the melted chocolate on top of the caramel. Sprinkle each with a little sea salt and allow to set completely before eating or packaging up to give as gifts.
You have no doubt seen those bars on Pinterest, and floating around on the internet called slutty brownies. I saw them posted on Pinterest by one of the last people I would have ever expected to allow the word ‘slutty’ to appear before her eyes, much less repin a recipe with the word in the title. I immediately clicked on it when I saw her pin. These things are ridiculous, and I mean that in a very good way. A layer of Oreo cookies is sandwiched between a chocolate chip cookie layer and a brownie layer. They make my mouth water and I’m pretty sure that looking at them just made my yoga pants stretch out a little more than they already were. By the way, I did not do yoga in these pants today. In fact, I did nothing. Oh no, I vacuumed. That’s something.
So here they are. The slutty brownies. And don’t you see what I mean? Don’t you just feel a little fatter after looking at them?
Anyway, the link I clicked on led me to the Londoner. She uses boxes of mix, which is totally fine in my opinion, especially with something called slutty brownies. The easier the better. Another recipe, from What’s Gaby Cooking, uses scratch made cookies and brownies. I typically don’t have that kind of time or patience, so I admire you, Gaby! Jessica Simpson is apparently craving these brownies during her pregnancy, and I don’t blame her.
Now that you’re expecting to see how my slutty brownies turned out (and how much weight I gained after eating the entire pan), I did not actually make slutty brownies. I just wanted to talk about them. But I did make a three layered bar that brings together shortbread, dulce de leche and brownies. I made the shortbread cookie and used a can of dulce de leche and a box of brownie mix. I think they would have been better with a scratch brownie, which really isn’t all that hard to do and I wish I’d done it. Next time.
Everyone seemed to like these. The salt was nice next to the sweetness of the brownie. The combination of textures, crunchy, sticky and gooey was quite delicious. The only changes I might make would be to use more dulce de leche and, like I said above, make a scratch brownie. You could add chocolate chunks or nuts to the brownies, I’d probably use pecans, but I’m biased. Toffee pieces might also be really tasty, but that might be overdoing it…but not as over the top as the slutty brownies,
Shortbread, Salted Dulce de Leche & Brownie Bars
Ingredients
Shortbread Layer
1 cup butter, cold and cut into cubes
2 cups flour
1/2 cup sugar
2 tablespoons cornstarch
pinch of coarse salt
Dulce de Leche
1 can of dulce de leche
a couple pinches of flaked sea salt
Brownie Layer
1 family size brownie mix (for a 9×13 pan)
ingredients called for on the box (eggs, oil, water)
Directions
Shortbread Layer
Pulse all ingredients in a food processor until mixture resemble coarse sand. Do not overmix.
Press mixture into a 9×13 pan (greased if desired, I did not grease my pan). Make sure to push the mixture slightly up the sides. When you pour the dulce de leche on top you do not want it to touch the sides of the pan or it will burn and stick during baking.
Bake at 325°F for about 20 minutes. Let cool completely.
Dulce de Leche
Pour dulce de leche into a microwave safe bowl and microwave in 20 second increments, stirring in between, until it is smooth enough to spread easily.
Spread dulce de leche over shortbread layer evenly, making sure it does not touch the sides of the pan.
Sprinkle salt evenly and lightly over dulce de leche.
Brownie Layer
Prepare brownie batter according to package directions and pour evenly over the dulce de leche layer.
Bake at 350°F for 40-45 minutes. Check for doneness on the brownie layer and bake a little longer if batter is not cooked in the middle.
Cravings are not something I get very often, but I had a serious craving for a nice fudgy brownie a few weeks ago. I am going to blame (and thank) my pregnancy for this. My pantry just so happened to be stocked with the perfect ingredients. A bag of candied ginger, some Lindt 70% cocoa chocolate bars (thanks, Lindsey!) and my newly purchased Maldon flaked sea salt that I had been very anxious to use. After adding some butter, sugar, eggs and flour, I had these bites of chocolatey goodness that perfectly satisfied my chocolate craving.
In searching for a recipe I found the sweet and salty caramel brownie in this Baked cookbook which is now on my list of things to make and not share with other people. Since I didn’t have everything to make the caramel brownies, I used the basic brownie recipe and then added in some chopped candied ginger, chopped dark chocolate and sprinkled the brownies with some flaked sea salt before and then right after baking. I didn’t measure my salt. Use a light hand when sprinkling because a little goes a long way. The salt with the dark chocolate is so wonderfully perfect. And the ginger. Oh, the ginger. Leave it out if you really hate it, but it is subtle and delicious. I love the interest it added to this simple brownie.
These brownies are very fudgy and dense, making them less than easy to remove from the pan. I did not use parchment in the bottom of my 9×13, as suggested. I just greased the pan generously thinking this would surely be enough to guarantee quick and safe removal. I let the brownies cool, and then chilled them in the fridge so they would be easier to cut. I think this little trick does make removing gooey brownies easier in general, but maybe they were a bit too cold. I had a few casualties that weren’t pretty enough to be served and had to be eaten…what a shame. It was kind of like cutting the first piece of pie that almost always falls apart and looks ugly. After you clear up that first row, things do get easier to cut and remove. Now, do not let all my negative talk deter you from making these! The little frustration involved in cutting these is definitely worth it in the end. Just use parchment, remove the whole pan of brownies once they’re cool, transfer it to a cutting board and use a large chefs knife to cut them. I still thing chilling them for a little bit helps, but it’s up to you.
Other Tips
Use good chocolate, the chocolate is the main attraction.
Cut these into small squares, they are rich.
Give some away, or you’ll get sick.
Store them in the fridge and let them warm up for a few minutes before enjoying.
Dark Chocolate Ginger & Sea Salt Brownies
Adapted from Baked Explorations
Ingredients
1 1/4 cups flour
1 teaspoon coarse kosher salt
2 tablespoons cocoa powder
11 ounces good dark chocolate, coarsely chopped
1 cup (2 sticks) butter, cut into pieces
1 1/2 cups sugar
1/2 cup brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
4 ounces chopped dark chocolate
4 ounces chopped candied ginger
Flaked sea salt, fleur de sel
Directions
Preheat oven to 350°F.
Grease sides and bottom of 9×13 inch pan. Line the bottom with parchment, leaving a little overhang on the short sides if desired, and grease the parchment.
In a medium bowl, whisk together the flour, salt and cocoa powder.
Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are melted. Turn off the heat and add both sugars. Whisk until completely combined and remove the bowl from the pan. Let cool for a few minutes.
Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and mix to combine. Add the vanilla and stir. Do not overbeat at this point.
Sprinkle the flour mixture over the chocolate mixture and fold it a few times. Add the chocolate and ginger and fold until a slight trace of flour remains.
Spread batter evenly into the 9×13 pan, then sprinkle lightly with flaked salt.
Bake for 30 minutes, rotating the pan halfway through. Stick a toothpick into the center to check for doneness, only a few moist crumbs should attach.
Sprinkle immediately with a little more salt (a little goes a long way) and let brownies cool in the pan, then cut them into squares and serve.
I’m not sure who really gets the credit for sandwiching an Oreo between cookie dough, but I first saw this cookie on Picky Palate. Since then I have seen it all over the place. What a crazy and ridiculously delicious idea! I made these cookies in February of last year and they were a huge hit. When I told people that these cookies were in fact 2 cookies wrapped around an Oreo cookie they would kind of roll their eyes, as if to say “This is entirely too decadent for me, or any sane person at all concerned with their waistline.” But the next thing I knew they’d eaten at least one of them (if not more). I admit, this is not a cookie you just keep in the cookie jar as a daily treat.
Yesterday was a rainy day here. I wanted to bake, but didn’t want to venture out. Before my son was born I would have braved almost anything outside my front door if there was something I needed from the store. Not the case anymore! So I raided the pantry. I had a half of a package of Oreos, but no chocolate chips. I did have cocoa, butter, flour, sugar and eggs. So I decided to make a chocolate cookie dough and use that to encase the Oreo. I ended up with these little…ok, fine, rather large beauties.
These were good. Gooey, chocolatey, decadent and perfect served with a cold glass of milk or a nice little scoop of vanilla ice cream. If I had to choose between these and the chocolate chip version, I’d choose the chocolate chip. I think the texture of the chocolate chip dough against the Oreo was better. Adding chocolate chips to the chocolate dough might be a good way to get closer to the other version while still giving the chocolate lover in you a nice treat.
My first batch spread quite a bit, making the Oreo inside pretty obvious. So, prepare the cookies, then chill them on the cookie sheets in the fridge for 15 minutes or so.
Oreo Stuffed Chocolate Cookies
Ingredients
2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoon vanilla
2 cups flour
2/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
15-18 Oreo cookies
Directions
Preheat oven to 350°F.
Cream butter and sugar until light and fluffy, 3-4 minutes.
Add in eggs, one at a time, then mix in vanilla.
In a separate bowl whisk flour, cocoa, baking soda, and salt.
Mix dry ingredients into butter mixture on low speed until all flour is incorporated. Use a spatula to get dough from the bottom of your bowl, then mix again until dough is uniform. Chill dough for 45 minutes to 1 hour.
Scoop 2 rounded tablespoons of dough, slightly flatten one scoop and place Oreo on top. Cover Oreo with the other scoop of dough and press dough around edges, making sure the Oreo is enclosed and the cookie is even in thickness.
Repeat, and bake cookies (about 6 to a sheet) for 11-13 minutes. They will look done, but still be soft. Let them cool on the sheets for 2-3 minutes, then move to cooking racks.
My sister worked at Half Price Books a couple years ago and got her hands on this neat cookbook from the Cook’s Country editors. It contains recipes that have been around for a while that have been shared by home cooks. Stories accompany each recipe telling who they came from, and how and where they originated. The goal of this cookbook is to bring back recipes that are worth remembering.
This simple chocolate sheet cake is called “Scotch Cake” in the cookbook. The note about this recipe says:
“The origin of the name of this simple sheet cake, with its unique pecan and coconut topping, was a mystery to Melinda and her mother, whose recipe card for it included a note that said: “I don’t understand the name of this cake. I just call it my “boil it” cake”.”
I brought this cake to a potluck dinner, and it received a few compliments. It’s a great potluck dessert because you can make it a day in advance and keep it in the fridge, it’s simple to prepare, you can take it in the pan and it cuts really nicely. After being refrigerated the cake becomes almost fudgy and the coconut pecan icing gets that nice sugary crunch. You know what I’m talking about.
Chocolate Snack Cake with Coconut Pecan Icing
From America’s Best Lost Recipes
Ingredients
Cake
2 cups flour
2 cups sugar
2 sticks of butter
1 cup water
4 teaspoons cocoa powder
1/2 cup buttermilk
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
Icing
1 stick butter
6 tablespoons whole milk
4 teaspoons cocoa powder
4 cups powdered sugar
1 teaspoon vanilla
1 cup sweetened, shredded coconut
1 cup chopped pecans
Directions
For the Cake
Preheat oven to 350 F. Grease and flour a 9×13 pan.
Whisk flour and sugar in a large bowl.
Heat butter, water and cocoa in a saucepan over medium heat until it comes to a boil. Pour over the four mixture and stir to combine.
Stir in the buttermilk, eggs, baking soda, vanilla and salt until combined.
Pour into prepared pan and bake for 35-40 minutes until toothpick inserted into the center comes out clean.
For the Icing
Heat the butter, milk and cocoa in the same saucepan over medium heat until the butter melts.
Take it off the heat and stir in the powdered sugar, vanilla, coconut and pecans.
Spread over the warm cake and let cool completely.
Serve or refrigerate for up to 3 days. Bring the cake to room temperature before serving.
