Chocolate Guinness Cake – Nigella

I cannot help myself, but I really like Nigella. I know people get weird about the “domestic goddess” thing, but she has always seemed like my kind of cook – do not take it too seriously and have a good time, and that is what I really try to do.

I have her cookbooks “How to Eat,” and “How to be a domestic goddess.” Oh, and “Nigella Summer.” I would love to have such a cool name. When you have a name that many people have – my name, it is kind of annoying. Thankfully my mom was ahead of the curve. There were no other Jennifers in my classes, but lord help you if you were a few years younger than me, there were Jennifers aplenty. Sometimes it helps to be in the forefront of a popular name. And then it is still kind of a thing that I would like a unique name. I guess that is why Jj works for me.

D&D_1945I am always looking for the ultimate version of a Guinness cake, so let’s see how this one stacks up to the other I made last year. I know it is not strictly the Guinness time of year (March), but I don’t really care. It’s what I want to make so it is what shall be made.

Butter for pan
1 cup Guinness stout
10 Tbs unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 Tbs vanilla extract
2 cups all purpose flour
2 1/2 tsp baking soda

1 1/4 cups confectioners’ sugar
8 ozs cream cheese, softened
1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a 9″ springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place on wire rack and cool completely in pan.

Break up any lumps in confectioners’ sugar – I sift. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on platter. Ice top of cake only to resemble a pint of Guinness. Because that is just really cool.

White Chocolate Macadamia Cookies

I know I have done this cookie over and over again – with lots of different recipes, but what the hell else are you going to do with macadamia nuts. I mean, really. It is a thing for a reason. I will try to find something else to do with because, dear lord, they are expensive – no, really expensive. And I cannot waste them. I store them in the fridge – like I do all my nuts – freezer or fridge. It makes total sense and saves a lot of money over time. D&D_1959

1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
12 Tbs unsalted butter, room temperature
1 cup packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 cup white chocolate chips – and a little more
1 cup salted Macadamia nuts, coarsely chopped – and a little more

Sift together over waxed paper the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, beat butter, and brown sugar until light and fluffy – about 4 minutes. Beat in egg, then yolk, then vanilla until just creamy.  Add dry ingredients and mix until just combined. Using a spatula, add the white chocolate chips and Macadamia nuts, mixing well. Cover and refrigerate overnight.

Preheat oven to 375 degrees*. Line baking sheet with parchment paper. Scoop (#20) dough onto parchment about 3 inches apart. Bake for 12 minutes, turning half way though. Let cookies cool on baking sheet for a couple of minutes then move to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days. But they just do not last that long  – just saying.

source: Food & Wine

* this is a bit higher for cookies than then usual, but it seemed to work.

 

Chocolate Fudge Chip Cookies

I am, as I mention on a regular basis, not a huge chocolate person, but this looked like something everyone I know would like, so I decided to go for it. It falls in line with my “brownie” cookie phase that I have been working on for the last 6 months or so. While not a “brownie” cookie itself, the flavors will be similar and best of all, I have everything on hand to make it. My favorite kind of recipe. It helps that my freezer is mostly stocked with unsalted butter and chips of all flavors. Freezers are wonderful things … especially when you are cheap like me and buy things on sale that you will use later. Chocolate is not cheap, so I try to make sure to get the very good stuff on sale and then store it properly. Butter, another thing that is not cheap, is the same for me. I don’t really know what I would do if I ran out – to be honest, I can’t remember that ever happening. Guess that’s how you know you are a baker. I really like being a baker.D&D_1926

This is another Trisha Yearwood recipe, but I think I would try it no matter whose original idea it was. I’m pretty sure the Boy will be all over it. Hopefully all the choco-holics at the office will enjoy them as well.

1 cup unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, room temperature
1/2 tsp vanilla
2 cups all-purpose flour
1 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped walnuts
6 ozs  semi-sweet chocolate chips
4 ozs white chocolate bar, chopped

Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.

Sift together flour, cocoa, baking soda, and salt over a piece of waxed paper.

In the bowl of a stand mixer, mix together butter and both sugars until combined. Add eggs, one at a time and incorporate. Add flour mixture and just combine – do not over mix. By hand, mix in the walnuts and both chocolates until just combined.

Drop a 20 scoop of dough on baking sheet. Bake, turning the pan half way through, until cookies are set, about 12 minutes. And do it again and again until your are done. Yep.

Source: Trisha Yearwood
12 June 2017

Notes: Mixed up and baked up really easy. I let the dough sit in the fridge overnight so all I had to do was bake when I got home from work. I like to do this – mix one night – bake the next. Or alternatively, get dry ingredients together one day and then finish and bake the next day – especially for cakes. I learned this from my mom because she used to mix all the dry ingredients for banana nut bread that she made by the dozens for Christmas presents.

 

Peanut Butter Chocolate Chip Cookies 

The Boy asked for these and I always try to make things that make him happy. So I made these for Easter. It is a peanut butter cookie that I had never tried, but instead of peanut butter chips, I used semi-sweet chocolate chips because that is what the Boy requested.

It is an odd thing. I love peanut butter – peanut butter and apple jelly sandwiches, peanut butter toast, peanut butter in my oatmeal – with raisins if possible – but I am not a huge peanut butter cookie fan. I think it is because so many of them have a dry, sandy texture. I also do not like peanut butter mixed with chocolate. As I have said over and over, I am not a chocolate person and there are only a couple of things I like mixed with my chocolate – caramel, toffee, or nuts – or some combination of the three. No peanut butter, no coconut, certainly not orange, oh dear lord, please no mint, blech. I know, I am seriously fussy – about just about everything.

Anyway, back to peanut butter – this is a recipe I’ve had for years and have never tried so this gave me the perfect opportunity to do so. This is … wait for it … a Gwyneth Paltrow recipe that I have modified, but I will qualify that by saying it is a recipe from her maternal grandmother that her grandfather loved. Family recipes are the vast majority of the time a very good thing. So I tried this – it’s easy to put together with things that I had on hand which to me is a huge bonus. If you compare it to the original, I did make a few changes (I only use light brown sugar for instance) and swapped out the peanut butter chips for semi-sweet chocolate chips, per the Boy’s request.D&D_1841

I have learned over the years that if you taste the raw dough you will get a good sense of what the cookie will taste like and I thought this worked out well. I also made a test cookie with no chocolate chips just to try it as a straight up peanut butter cookie. It worked well. That said, it is a soft cookie, so it is best to let it cool completely before moving it about too much.

Hood approved of, and ate half of, the plain peanut butter cookie – think there might be some dog treats with this in the future.

1 1/4 cups all-purpose flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp table salt
8 Tbs unsalted butter, room temperature
3/4 cup smooth peanut butter **
1 cup light brown sugar, lightly packed
1 large egg, room temperature
1 tsp vanilla
1 1/4 cups semi-sweet chocolate chips
Sanding sugar for the top (optional)

Preheat over to 350 degrees. Line a baking sheet with parchment paper.

Sift together dry ingredients over a piece of waxed paper. In the bowl of a stand mixer, cream together butter, peanut butter, and brown sugar. Mix in egg and vanilla. Add flour mixture a little at a time. Stir in chocolate chips.

Using a cookie scoop (disher), place cookies about 1 1/2 inches apart on baking sheet. Sprinkle with sanding sugar if your going for that thing (nice crunch). Bake about 10 minutes rotating pans half way through baking. Let rest on baking pan for at least 4 minutes then move to cooking rack to cool completely

* I always use unbleached, just a habit.

** I am a Jif PB person.

Source:  Modified from Epicurious

St. Patrick’s Day – Preview Day, sort of

Unfortunately, I will be out of town for St. Patrick’s Day this year as I have been in several other years and it makes me sad. St. Patrick’s Day was our first date – ish. I do not think the MotH planned it as a date, but I think it was inevitable and now it is probably the second most important date for us – the wedding date being the most important. Or maybe the other way around. Interesting, that both days were really just amazingly relaxed. Guess that is just us. I think that may be what happens when two adults realize they have found the right person for them.  Okay – I shall stop now because that sounds too sappy. I do seem to do that on occasion.

So back to St. Patrick’s Day, since I will not be around in my kitchen, I will replay some of my favorites for you to enjoy. I guess I need to figure out when St. Andrew’s Day (November 30th) is as he is the patron saint of Scotland and I am Scottish on both sides of my family. You do not look like me or like the Boy without some Scottish in you. When I think back, my father really had the look about him, but I just did not recognize as I do now in hindsight. I guess I have to figure out Scottish food, but I’m not entirely sure that will be a good thing. ?

Reuben Casserole – as I have said, not pretty, so not pretty, but pretty amazing.

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Guinness Chocolate Cake with Cream Cheese Frosting. It’s like looking at a really good pour of Guinness. That is something that has to be done correctly and it takes time – just wait, it will be worth the reward.

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Guinness Brownies – I do not like brownies at all. But the first time I made these, well, hell, in small doses they were amazing. And I think the Boy liked the idea that there was stout in his brownies made him happy. Can not say that I blamed him for that.

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Pi Day

This is a repeat of a pie that I love to make, but do not make often enough. Lots of people think that National Pie Day (January 23rd)** is Pie Day, but for me  – this is Pi Day. Yep. I am that nerd. 3.14D&D_9457

This is also Albert Einstein’s birthday if you can imagine that. Not that he really had much to do with Pi, but …. science nerdism.

i8Σπ – I am ate (me) some pie. It is a total nerd joke, but there it is.

I was young in one of my first jobs. This proper job, because I was not going to go to college (how things change), was at a regional office of a fast food restaurant. One of our things was birthday celebrations for those of us in the office. And celebrations equaled pies from Village Inn. While I’m not a huge chocolate fan, and it was not my pie to order (read: lemon), French Silk was a favorite of just about everyone. My friend Marie gave me her recipe at the time and I made and enjoyed it, and while I cannot find it now, this one is not to far off the mark, and also better than I remember. It’s not too sweet, light, but slightly rich too. Small pieces are in order.

I was surprised to find that the name French Silk Pie didn’t translate to everyone. By definition, French Silk is a mousse-like chocolate pie. Am I being, as I’m often accused, a food snob again? Probably. And yes, raw eggs are used – get over it.

French Silk Pie
1 9″ pie crust, baked and cooled *
4 ozs bittersweet chocolate
1 tsp vanilla
1/4 tsp espresso powder (optional)
1 cup cold heavy cream
1 1/2 sticks, unsalted butter, room temperature
1 cup sugar
3 large eggs
Additional whipping cream, for topping – which I never seem to make.

Heat the chocolate in a microwave on medium power until melted. Whisk in vanilla and espresso powder, if using, and set aside to cool.

In a medium bowl, beat the heavy cream on high until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.

In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the melted chocolate and beat until incorporated. Add 2 eggs and beat on medium speed for 3 minutes. Add the remaining egg and beat for another 3 minutes until the mixture is silly and smooth.

Fold the chilled whipped cream into chocolate filling until no visible white streaks remain. Pour filling into prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of 2 hours, but preferably overnight. Decorate with freshly whipped cream – again – never seem to do. Sigh.

Source: The Kitchn

Notes: I used my graham cracker crust* from the Three Cities of Spain Cheesecake, my go to cheesecake recipe that never fails to impress. Here are the details:

5 ozs graham crackers (1 sleeve)
5 Tbs unsalted butter, melted and cooled
1/3 cup sugar
1/8 tsp salt

In the bowl of a food processor, pulse crackers, sugar, and salt to mix together. Add melted butter, and pulse to incorporate. Press into pie plate and refrigerate until needed.

** I shall disabuse you of this idea, because honestly it just too easy. And you may say this is too easy too – repeating something you’ve done before, but I think this the funny bit – to be honest. And I have to go out of town this week, so there is no one to make pie for at this point. And that makes me slightly sad. But this pie really is worth a repeat.

Almost Cowboy Cookies

Yet again another cookie that I never had a child (see: Snickerdoodles). I knew these were sold at the Publix when I was a kid, but we never bought any of them. I think, to me, they were a bit of a mash-up cookie – too many things involved. They are a little bit chocolate chip cookie, a little bit oatmeal pecan cookie and then you add coconut into the mix. Strikes me as strange – but I understand a lot of people really like them. I am so not digging the coconut, so we will try without it this time. I guess that means I need to call them something other than Cowboy Cookies, but I’m not sure what – well, Almost Cowboy Cookies seems to work.dd_1770

I guess the thing that sets me off is I really (no, REALLY!) do not like chocolate with oatmeal. There is nothing worse that thinking you have got a straight up old-fashioned oatmeal raisin cookie and find out – the hard way – Ugh – that it is oatmeal and chocolate chips. Every feeling revolts.

But I guess if going into this you know what you are dealing with it will decrease the amount of shock when you taste the cookie. And apparently, lots of people like this kind of cookie – if they did not the Publix would not sell them. That is a fact.

3/4 cup all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp kosher salt
6 Tbs unsalted butter, softened
6 Tbs sugar
6 Tbs brown sugar
1 large egg
1 tsp vanilla
3/4 cup rolled oats
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans (Renfroes)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Sift together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, beat butter until smooth and then add sugars and beat until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat to just incorporate. Stir in oats, chocolate, and pecans. Form dough into 24 balls and bake 12 at a time for 16 – 18 minutes rotating the baking pan half way through. Cool on baking sheet for a minute and the cool on a wire rack. Let baking pan cool and do the whole thing over again.

Makes 24 cookies (that should really be obvious).

Source: modified from Saveur

16 Sept 12 – v.g.

7 January 17 –  indeed, v.g.

2015 Mushroom Pate