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Lynsey Lou's

Enjoying Life One Bite at a Time!

Desserts

Devil’s Food Cake with Chocolate Frosting

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Putting it quite simply, this cake is a chocoholic’s dream come true.  Devil’s Food Cake, where have you been all my life?  I’ve tried various chocolate cake/cupcake recipes and none have compared to the pure chocolate goodness that is devil’s food cake.  Don’t get me wrong, they’ve all been good.  I mean, they were chocolate, of course.  But this cake trumps them all, if I do say so.
Warning!  This cake isn’t for the faint of heart.  It’s a rich, moist cake that is packed with an intense chocolate flavor.  The cake alone is enough to impress.  It’s honestly one of the most moist cakes I’ve ever had.  The addition of coffee in this cake really helps to intensify the chocolate flavor, and really takes it to a whole new level.  The cake is then topped with a rich, fluffy, buttery frosting that is out of this world.  I had to excersize complete selfcontrol, because I could have eaten the whole bowl of frosting.  I’m talking sitting on the couch with a spoon, frosting and cold glass of milk and let me be.  But, I managed to restrain myself and frost the cake instead!

I honestly think I’ve found my “go to” chocolate cake recipe.  I can’t wait to make this again.  I’m literally searching for any excuse whatsoever to make this cake again.  Yes, it was that good!  So, if you’re anything like me and could subsist on chocolate alone, these are for you.  I loved it and I know you will too!

 
 I’m not quite sure who enjoyed it more, me or Tucker!

Devil’s Food Cake

Directions:

For the cake-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee

For the frosting-
3 3/4 Cups confectioners sugar
1 Cup good quality, unsweetened cocoa powder
1 Stick (8Tbsp) unsalted butter, room temperature
1 Tsp vanilla
1/2-1 Cup heavy cream, as needed

Directions:

For the cake-

Preheat oven to 350. 

Spray two 8-inch cake pans with non-stick cooking spray.  Place parchment paper in the bottom of each pan then flour the pan.  Set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth.  Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer.  Turn mixer on medium and beat butter utnil creamy, about 2 minutes.  Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes.  Add eggs, one at a time, beating well after each addition.  Add the vanilla and beat until incorporated.  Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low.  Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients.  Mix well after each addition, stopping occassionally to scrape down the sides.  Once the batter is smooth, remove bowl from the mixer.  Pour equal amounts of batter into prepared pans.

Place cakes in preheated oven and bake for 35-40 minutes, until edges begin to pull away from the sides of the pan and the middle is set.  Once completely baked, remove from oven and allow to cool in pans for about 15 minutes.  Remove cakes from pans and transfer to wire cooling racks and allow to cool completely.

For the frosting-

In a bowl of an electric mixer, sift together the confectioners sugar and cocoa powder.  Add the butter to the mixture, turn mixer on low and mix until crumbly.  Add vanilla and beat until incorporated.  Gradually beat in the heavy cream, adding just enough to make the frosting a spreadable consistency.

To assemble-

Place a tablespoon of frosting in the center of the serving platter or cake board then place 1 cake layer on the prepared platter or board.  Place a generous amount of frosting on the top of the cake layer, about 1/2 cup, and spread evenly across the top of the cake.  Place the second layer, top side down, on top of the frosted cake.  Spread the remaining frosting over the top and sides of the cake. 

Recipe source: adapted from Williams-Sonoma

Fudgy Brownies

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Let’s talk brownies for a second, shall we?  What type of brownie person are you?  Do you enjoy brownies that are more cake-like?  Or do you prefer brownies that are ooey, gooey, fudgy and chewy?  I am a fudgy brownie girl, myself.  I love sinking my teeth into a fresh-from-the-oven, chewy brownie.  There is just something about it that is so deliciously satisfying.  The brownie is warm, gooey, fudgy, and full of rich chocolate goodness.  Is there really anything better?

So, I know what type of brownie person I am, what about you?  If you answered fudgy, then this is the brownie for you!  This recipe has been my “go to” recipe for quite a few years now.  Every time I get a craving for a chocolate, fudgy brownie I make a batch of these and my craving is soon quenched.  This recipe is so easy to put together and consists of ingredients that are staples in most pantries; making this dessert dangerous on multiple levels!  These brownies are perfect fresh from the oven; but you can also add vanilla ice cream, fudgy, caramel, nuts or a variety of other toppings to jazz it up a bit.  Now that I’ve finished telling you about these brownies and just how good they are, I need to go whip up a batch myself…because I am now craving them!   

Fudgy Brownies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
2 Oz unsweetened baking chocolate, roughly chopped
1 Oz bittersweet baking chocolate, roughly chopped
2 Eggs
1 Tsp vanilla
1 Cup sugar
1/3 Cup all-purpose flour
1/4 Cup heath bits
1/4 Tsp sea salt

Directions:

Preaheat oven to 350.  Spray an 8×8 pan with non-stick cooking spray and set aside.

Place butter and both chocolates in a saucepan and place over low heat.  Stirring the chocolate and butter until melted, to prevent burning.  Once the ingredients have melted remove the chocolate mixture from the heat.  Add the sugar and stir until combined.  Add the vanilla and stir to combine.  Add the eggs and mix.  Stir in the flour, heath bits and salt and stir until incorporated.

Pour the batter into the prepare pan. Place in preheated oven and bake for 30-35 minutes, until edges are slightly pulling away from the sides and the center is set. Allow to cool before cutting.  Store in an airtight container.

Recipe source: A Lynsey original

Monster Magic Cookie Bars

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So we’ve all heard of the classic dessert known as Magic Bars.  You know, the bars with a graham cracker crust that’s topped by condensed milk, chocolate chips, chopped nuts and coconut?  Yes, you know know what I’m talking about.  Well, as much as I love this classic, I have a deliciously rich new spin to share with you.
I now present you with Monster Magic Bars.  In my mind, these are what would come about if Monster Cookies (or kitchen sink cookies) met Magic bars and they had babies.  Brightly colored, rich, chocolatey, sweet babies.  Pure heaven in a bar.  This dessert has a little bit of everything, so it’s sure to fit any taste.  Plus it’s somewhat healthy too; I mean it does have oats.  Oats are a healthy breakfast food; therefore making this dessert both healthy and a perfeclty realistic option for breakfast!  Haha.  I’m just kidding.  Maybe.  No, really.  Just kidding. 

These bars are delicious and incredibly easy to put together, making this the perfect dessert for any occassion.  Something else I love about these bars is that they are easily customizable for any taste.  The original, classic magic bars consist of a few simple ingredients that combine to make one delicious dessert.  This recipe starts with the same graham cracker base, topped by condensed milk and then a plethora of toppings from candy, to oats, to peanut butter.  There are so many flavors and textures going on in this dessert; sweet, salty, crunchy, and chewy.  This bar has it all.  As you can see, the topping options are endless.  I already have a few other flavor combos that I can’t wait to try!   

Monster Magic Cookie Bars

Ingredients:

1 1/4 Cups (about 9 full crackers) graham cracker crumbs
4 Tbsp butter
1 Can sweetened condensed milk
3/4 Cups quick cooking oats
3/4 Cups M&M’s
3/4 Cups chocolate chips
1/2 Cup sweetened, shredded coconut
1/4 Cup creamy peanut butter

Directions:

Preheat oven to 350. 

Line a 9×13 pan with parchment paper and set aside.

Place butter into a microwave safe bowl, place in microwave and heat to melt.  Add the cracker crumbs and stir until completely combined.  Pour the crumb mixture into the prepared baking pan.  Using your hands, spread the crumbs evenly over the bottom and press to pack down. 

Place the peanut butter in a heat safe bowl and microwave until the consistency is runny, and easily drizzled, about 15-25 seconds.

Meanwhile, pour the condensed milk over the packed cracker crumbs.  Spread to form an even layer.  Sprinkle the oats, m&m’s, chocolate chips, and coconut over the condensed milk.  Drizzle the softened peanut butter over the chocolate and candy mixture.  Place the bars in the preheated oven and bake for 30 minutes, until browned and edges are pulling away from the sides.

Remove bars from oven and allow to cool in the pan for 5-10 minutes.  Tightly grab the excess parchment paper and remove the bars from the pan.  Allow to cool completely, cut and serve.

Recipe source: slightly adapted from Something Swanky  

Blueberry Grilled Cheese

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April is national grilled cheese month!  How awesome is that?  A whole month that is strictly dedicated the amazing sandwich we all know and love, the grilled cheese.  Not that I ever need a reason to indulge in a grilled cheese sandwich, but it’s always nice to have an excuse every now and then.  Right?  Right!  Now, you didn’t think I would let the month of grilled cheeses April pass by without sharing some type fabulous grilled cheese recipe, did you?  Of course not! 

Again, not that I have to have a reason to indulge in foods, but it’s always nice to have an excuse and food holidays present that perfect opportunity to get in the kitchen and bake, broil, fry, saute or grill some wonderfully delicious food.  I mean, it would be an insult not to acknowledge a particular food during it’s special day or month.  We are going to end this week with a bang…and on a sweet note.  Yes, a sweet note.  A dessert grilled cheese!

In February we went to visit my brother-in-law and sister-in-law.  They had mentioned something about a restaurant that offered a menu full of grilled cheeses.  Yes, such a place does exist and we went there!  You know me, I love my ooey gooey, cheesy goodness; and trust me, my meal was delicious.  But as much as I like my savory, I LOVE my sweets.  When I opened the menu I saw a picture of a dessert grilled cheese; a rich yet light and sweet blueberry-mascarpone filling sandwiched between two layers of pound cake, grilled to perfection then dusted with powdered sugar and drizzled with honey.  I knew I HAD to have this. I NEEDED this. So I got it.  Not only did it meet my expectations; it succeeded them.  The outside of the bread is slightly crunchy and toasted, while the inner layer of bread is soft, moist and fluffy.  The filling is sweet, but not overly sweet, and light and the fresh, sweet blueberries scattered throughout add a natural sweetness that compliments the filling perfectly.  The light dusting of powdered sugar lends another layer of sweetness, and the drizzle of honey pulls everything together, making this dessert perfect.  It’s sweet and indulgent, but surprisingly light. 

I thoroughly enjoyed the original blueberry grilled cheese I had at the restaurant, but I knew my enjoyment would be shortlived since we don’t have one of these fabulous restaurants in our town.  So what does every foodie do to ensure they are able to enjoy an appetizer, meal or dessert anytime they want?  Why take notes and re-create the dish, of course.  That’s exactly what I did with this dessert grilled cheese and I have to admit, I think my version is just as good as the original!  Now go ahead, go make you a meal full of grilled cheese goodness; being sure to end with this sandwich, of course!

Blueberry Grilled Cheese

Ingredients:

4 Thick slices pound cake, homemade or storebought
1/4 Cup blueberries
2 Tbsp unsalted butter, room temperature
1/4 Cup mascarpone cheese
3 Oz cream cheese
1/2 Tbsp milk
4 1/2 Tbsp powdered sugar, plus more for topping
Honey, for drizzling

Directions:

Place mascarpone cheese and cream cheese in a medium bowl, using an electric mixer on medium beat the ingredients until light and fluffy, about 2-3 minutes.  Add the powdered sugar and continue beating until incorporated.  Then add milk and beat until combined.  Mixture should be light and fluffy, spreadable but not runny.  If the mixture is too thin add more powdered sugar, 1/2 tablespoon at a time, if it’s too thick gradually add more milk until desired consistency is achieved.  Place in refrigerator and allow to chill.

Meanwhile, place a large skillet over low heat.  Spread butter on one side of each slice of pound cake.  Place cake, butter side down, on the hot pan and toast until until golden and slightly crispy.  Remove from pan, place 2 pieces of bread ,toasted side down, and then place desired amount of filling on the bread.  Sprinkle 1/8 cup blueberries onto the filling.  Top each sandwich with remaining toasted bread, dust with powdered sugar and drizzle with honey.

Recipe source: inspired by  Hammontrees 

Soft Banana, Peanut Butter, Chocolate Chip Cookies

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Whew!  That’s a mouth full.  With such a long name these cookies have to deliver on taste.  And I guarantee they do!  They are light, fluffy, thick and chewy.  The texture is almost cake-like.  If you like cake-y cookies, these are for you.  They are packed full of flavor witht he mixture of bananas, peanut butter and chocolate chips.  I mean, with these flavor combinations you honestly can’t go wrong.  These cookies are actually almost healthy.  At least, that’s what I’m telling myself!  Why is it healthy, you ask?  Well, silly, because it includes bananas.  Bananas are good for you.  Bananas are in this cookie, therefore making this cookie good for you!  Right?  Sounds like a good theory, doesn’t it?  (It’s kind of like that mindset of ordering a double cheeseburger, extra large fries and a large Diet Coke…because the Diet Coke cancels out all of the bad stuff)  

These cookies are a cinch to throw together, coming together in no time at all.  I, personally love the combination of chocolate and peanut butter.  Chocolate and bananas. Bananas and peanut butter.  So combining those three loves together to make one super flavorful cookie seemed like a no-brainer.  They are also the perfect way to use up some of those bananas that are on the verge of having to be thrown out.  You know, those bananas that you buy intending to eat with your morning cereal that you just didn’t get around to eating because you woke up late and were too busy running around like a mad person trying to get to work on time just to let them get incredibly ripe so you can make a delicious banana dessert with their mushy gooeyness!  Yes, use those bananas to make these cookies.  You will have a soft, delicious cookie in no time. 

Be sure to try one or two…maybe three of these straight from the oven.  They are delicious…and you have to test them before you share them, right?  It’s only the right thing to do!  They were a hit with everyone I shared them with.  Even my own, little cookie monster loved them! 


Soft Banana, Peanut Butter, Chocolate Chip Cookies

Ingredients:

2 3/4 Cups flour
1/2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 Cup brown sugar
1/2 Cup granulated sugar
6 Tbsp unsalted butter, room temperature
8 Tbsp (1/2 cup) creamy peanut butter
2 Eggs
2 Bananas
1 1/2 Cups chocolate chips

Directions:

Preheat oven to 350.  Line a baking sheet with a silicone baking mat and set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt and set aside. 

Place bananas in a bowl and mash to with a fork. Set aside.

Place the butter, peanut butter, brown sugar and granulated sugar in a mixing bowl and cream on medium until fluffy, about 2-3 minutes.  Add the eggs, one at a time, mixing well after each addition.  Reduce mixing speed to low and slowly add the flour to the peanut butter mixture and mix to incorporate.  Add the mashed bananas and mix to combine.  Remove bowl from mixer and fold the chocolate chips into the mixture, using hands if you need to.

Using a 1/4 cup scoop the cookie dough and roll into balls.  Pull the in half.  Place rough side (inside of the ball) face down on the cookie sheet, then stack the other half on top, with the rough side facing up.  Repeat process with remaining dough.  Place in oven and bake until golden brown, about 13-15 minutes.  Remove from oven and allow to cool on cookie sheet for 5 minutes, then remove to a cooling rack to allow to cool completely. 

Recipe source: A Lynsey Original, cookie/baking technique How Sweet It Is

Bird’s Nest and Peter Cotton Tail Cookies

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Happy Good Friday!  I have a fun idea to share with you today.  I saw this incredibly cute idea for  Easter nest sugar cookies the other day on Pennies on a Platter.  I agree with Nikki, this is a perfect activity to do with your family and/or friends this Easter weekend.    

Bake a batch of these chewy frosted sugar cookies, then gather your family, friends and kiddos around to help decorate them and turn them into mini bird’s nests.  I think these are so cute and fun and they can be enjoyed by kids of all ages!  I made a few changes to the original recipe, by making the cookie smaller ( I used a tablespoon of dough for each cookie and reduce baking time by 1-2 minutes) and added a little more powdered sugar to improve the consistency to making piping easer.

After piping the nest, simply place egg shapped candies in the center of the cookie (nest) and allow to set.  Since I have a slight addiction to the mini cadburry eggs, I used those.  If you would like to have a more cost effective treat, Nikki suggested using jelly eggs (jelly beans) in place of the Cadburry eggs.  The choice is yours! 

Tucker had a blast helping me make these. He even had to sample a few eggs…and a cookie to make sure they were okay to share with his friends!

For the Peter Cotton Tail cookies, simply pipe green icing (to resemble grass-I used Wilton tip number 233).  Allow the frosting to set and harden slightly (you can place the cookies in the refrigerator or freezer for a few minutes to speed up the process).  Using the white frosting, pipe a small ball in the center of the cookie (I used Wilton tip 7), then pipe two small dots under the large ball for the bunny leggs (I used Wilton tip 1).  For the tail, pipe a couple of dots of pink frosting in the center of the large white frosting ball.  Then you have Peter Cotton Tail’s rear in the air. 

Have a happy Easter weekend!

Click here to get the cookie recipe.

Idea source: Bird’s nest cookies- Pennies on a Platter
                   Petter Cotton Tail Cookies- A Lynsey Original  

Bird’s Nest Cupcakes and Fluffy Yellow Cupcakes

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Easter is just a few days away!  I have always enjoyed making holiday goodies to share with everyone, but now that Spencer and I have a little one of our own making those goodies to share with him and his friends is just that much more fun.  There is nothing better, or more rewarding than the look on Tucker’s face when he spots the different goodies I have made for him.  His reaction was no different with these cupcakes.

While I in the process of baking and decorating these cupcakes for Tucker’s class Easter party, he walked in the kitchen and immediately said “those are Tucker’s cupcakes” and had the biggest smile while saying so.  He then proceeded to say he needed one…isn’t he the greatest, my own little quality control department!  After he approved the cupcakes he walked away, then came in a few minutes later once the decorations were coming into place.  I picked him up and he said “oohhh, little birdies, chirp chirp chirp”.  Then continued to say “cute, momma”.  I would say these little bird’s nest cupcakes got Tucker’s seal of approval; both in the look and taste department.

Every pretty, topped cupcake has to start out with a delicious base.  I already had the decorations for the cupcake nailed down, now I just needed to find the best cake to put these cute decorations on.  Since she has never let me down before, with all of her wonderful and completely honest recipe comparisons, I turned to the way the cookie crumbles blog to find the best yellow cake recipe.  I know yellow cake is nothing mind blowing, or extroidinarily out of the norm, but it’s hard to beat a perfectly buttery and moist yellow cake.  Plus, I was giving this to a room full of two-year olds so yellow cake fit the bill perfectly!  I have to say, she did it again, she led me to the most perfect yellow cake I’ve ever put in my mouth.  The cupcake came out just as she described; light, fluffy, extremely buttery, moist and full of flavor…the tops were even a tinge sticky but still oh so good.  Alone, they are delicious, but once they are topped with a simple vanilla buttercream (or chocolate would be yummy too) they are oh, so good!  I have been on the search for the perfect yellow cake, and thanks to the way the cookie crumbles I have found the perfect, and my new “go to” yellow cake recipe!        

Be sure to come back tomorrow because I have another fun and easy treat you can make with your family, friends and kiddos!

Fluffy Yellow Cupcakes

Ingredients:

2 1/2 Cups sugar
1 1/4 Tsp baking powder
1/4 Tsp baking soda
3/4 Tsp salt
1 3/4 Cups sugar
10 Tbsp unsalted butter, melted and cooled slightly
1 Cup buttermilk, room temperature
3 Tbsp vegetable oil
2 Tsp vanilla
6 Large egg yolks, room temperature
3 Large egg whites, room temperature

Directions:

Position oven rack to the center position.  Preheat oven to 350.  Line cupcake tin with liners and set aside.

Combine flour, baking powder, baking soda, salt and 1 1/2 cups sugar in a medium bowl and whisk to combine.  In a 4 cup liquid measuring cup, or small bowl, combine the melted butter, buttermilk, oil, vanilla and egg yolks and whisk to combine.  Set aside.

Pour the egg whites in a clean bowl of a stand mixer; using the whisk attachment beat the eggs on medium-high for about 30 seconds.  While the mixer is running, slowly add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.  Transfer to bowl and set aside.

Fit the mixer with the whisk attachment.  Transfer flour mixture to mixing bowl, turn mixer on low, slowly add the butter mixture to the flour mixture and mix until almost incorporated.  Stop mixing momentarily, scrape down the sides of the bowl and return to mixer.  Turn mixer on medium-low speed and beat until smooth and ingredients are incorporated.

Remove bowl from mixer.  Add 1/3 of the egg whites, using a rubber spatula gently fold them into the cake batter.  Add the remaining egg whites, gently fold into batter until completely incorporated.  Spoon batter into prepared cupcake tin.  For regular cupcakes bake for 18 minutes (for mini bake for approximately 11 minutes), until golden and tops are springy to touch, and toothpick inserted comes out clean.

Immediately remove from cupcake tin and transfer to cooling rack and allow to cool completely.

Click here for buttercream frosting recipe.

For the bird’s nest cupcake-
Toast 1-1 1/2 cups unsweetend coconut.  Allow to cool.

Prepare the frosting of your choice.  Place 3 tablespoons of frosting in a small bowl and tint with yellow food coloring.  Place yellow frosting in a piping bag fitted with Wilton tip number 65, set aside.  Place 1/4-1/3 frosting in a separate bowl and tint with blue food coloring.  Fit another piping bag with Wilton tip number 11, fill with blue frosting and set aside.

Using an offset spatula, spread a layer of frosting over the top of each cupcake.  Ensure the entire top of the cupcake is covered in frosting.  Roll the edges of the frosted cupcake in the toasted coconut.  Sprinkle the top outer edges of the cupcake with toasted coconut, leaving a small circle in the center of the cupcake.  Repeat process with remaining cupcakes.

Using the piping bag with blue frosting, pipe 3 bluebird heads.  Once the heads have been piped, use the yellow piping bag to pipe beaks on each bluebird.  For the eyes, melt chocolate and use a toothpick to place chocolate eyes on each bird.

Store cupcakes in an airtight container.

Recipe sources:
Fluffy yellow cake, Cooks Illustrated via  The Way The Cookie Crumbles
Frosting, a Lynsey Original
Nesting Bluebird Cupcakes: Martha Stewart

Cold Oven Pound Cake

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In my opinion, this is the quentessential of all pound cakes.  I have grown up eating this pound cake and I absolutely love it.  I’ve had a lot of other pound cakes through the years that were delicious, but every time I hear the word pound cake my mind automatically goes to this particular recipe.  This has to be my favorite, and dare I say the best pound cake I’ve ever had!

There aren’t any off the wall ingredients in the recipe, honestly every ingredient in the particular recipe is probably a staple in your pantry, I know it is in mine.  The flavors, and ingredients, are simple but the flavor is incredible.  This pound cake is so smooth, light and fluffy, and the bottom of the cake develops a slightly crispy layer through the baking process that is incredible, and also add a little bit of texture as well.  The lemon juice adds the slightest amount of tartness, but the tartness is quickly cut by the butter and the butter flavor really steals the show…as it should with whopping 3 sticks of butter! Hello, Paula Deen!  The combination of sugar as well as brown sugar make for a winning combination, and makes the cake just that much more fabulous.  Probably the biggest difference between this particular recipe and others is it starts out in a cold, non pre-heated oven.  This is a big and necassary difference, this cake cannot go into a warm oven.  I don’t know why, but it just doesn’t turn out properly if it goes into a warm oven, so be sure not to preheat the oven (it’s hard…and a habit…I know)!

This cake is delicious enough to be enjoyed on it’s own, with no toppings.  However, if you are feeling the need to dress things up a bit then keep the flavors simple.  Top with few fresh strawberries and a dab of fresh whipped cream.  Although I have yet to try it, this fruit puree from Kelsey’s blog sounds incredible and would perfectly compliment the flavors of this dessert.  However you decide to serve and enjoy this pound cake is up to you, just make sure you try it soon, you won’t be disappointed!         

Cold Oven Pound Cake

Ingredients:

1 1/2 Cups (3 sticks) unsalted butter, room temperature
5 Eggs, room temperature
1 Cup milk
1 Tsp coconut extract
1 Tsp rum extract
1 Tsp lemon juice
1 Tsp vanilla
1 1/2 Cups brown sugar
1 1/2 Cups granulated sugar
3 Cups flour
1/2 Tsp salt
1/2 Tsp baking powder

Directions:

Spray bundt pan with non-stick cooking spray then coat with flour.  Set aside.

Place eggs in a small bowl, lightly beat and set aside.  In a medium bowl, sift the flour, salt and baking powder and set aside. 

Place butter in a mixing bowl and beat on medium for 1 minute.  Add the brown sugar and granulated sugar and beat on medium-high until light and fluffy, about 5 minutes.  Add the coconut extract, rum extract, vanilla and lemon juice and mix to incorporate.  Alternating between the milk and dry ingredients, gradually add the ingredients mixing well after each addition, beginning with the wet and ending with the dry. 

Evenly pour the batter in the prepared pan and place in oven, turn oven on 325.  Bake for 50-75 minutes, until cake is just set and golden brown and toothpick inserted comes out clean.  Do NOT overbake.  Remove from oven, allow to cool in pan for 5-10 minutes then transfer to cooling rack and allow to cool completely.  Store in airtight container.

Recipe source: a former co-worker of my mom’s

Soft Giant M&M Cookies

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These have to be one of the simplest, yet most delicious cookies I’ve made.  These cookies are gooey, chewy, and incredidbly massive.  And dare I say, one of the best things you’ve ever sunk your teeth into!  Yes, those are some strong words but I promise I have the proof to back them up.

I love cookies of all shapes and sizes but giant cookies are just so much fun.  There’s just something about a massively large cookie that makes me giddy, and feel kind of child-like.  Add some classic candy in the batter and be instantly transported to your childhood.  Another thing about this cookie that transports me is getting my hands dirty and playing with my food.  I remember when I was younger I would get up on the counter and help my mom and dad bake a batch of cookies.  While they would insist on using the mixer to combine the ingredients, I just had to sink my hands in the batter and incorporate the ingredients.  I mean come one, which is better using a mixer and getting down and dirty with some delicious cookie batter?  Getting your hands dirty, of course!

If getting your hands dirty doesn’t do it for you, then maybe making a cookie that is gigantic and full of flavor will.  Unlike most cookies that are large, this cookies do not get crunchy and hard through the longer cooking process.  Since these cookies are larger, they do require a longer cooking time but they keep that same chewy texture and consistency that you expect and get from smaller (normal size) cookies. 

The process used in this cookie differs slightly from traditional recipes in a few ways.  First of all, the use of a mixer is not needed.  All you need is a large bowl and a whisk (or fork) and the occasional use of your hands for kneading (don’t let that word scare you…we’re not making bread).  Second, the butter is completely melted before starting the mixing process.  Most batter start out with butter at room temperature and then a creaming process.  And the third, and probably most unique difference, has to be the process that takes place before baking; forming a dough ball (not the unusual part) and then “ripping” the ball apart and stacking one half no top of the other (the unusual part).  I’m not sure why this makes such a difference, but it does and it’s wornderful.  This helps to create the most perfect, fluffy and chewy cookie you’ve ever put in your mouth.

I can’t wait to try this process with other recipes.  This basic recipe is the perfect base for any mix-ins your heart desires.  I think I have now found my “go to” cookie recipe…and process.  So go ahead, go into your kitchen and get a big bowl and whisk and make these cookies.  Even get your hands dirty a little bit and feel like a kid again…if only for a few minutes!  You deserve it…and have fun.    

Giant Soft M&M Cookies

Ingredients:

2 Cups + 2 Tbsp all-purpose flour
1/2 Tsp baking soda
1 Tsp sea salt
1 1/2 Sticks (12 Tbsp) unsalted butter
1 Cup brown sugar
1/2 Cup granulated sugar
1 Egg, room temperature
1 Egg yolk, room temperature
2 Tsp vanilla extract
1 3/4 Cups M&M’s (or 1 cup mini M&M’s), or any candy of your choice

Directions:

Preheat oven to 325.  Line a baking sheet with silicone mat or parchment paper, set aside.

Place butter in a microwave safe bowl, place in microwave and melt.  Set aside and allow to cool.

Sift together the flour, baking soda and salt in a medium bowl and set aside. 

Place the granulated sugar and brown sugar in the bowl with the melted butter, using a whisk (or fork) stir vigorously to combine.  Add the egg, egg yolk and vanilla to the mixture and whisk together.  Gradually add the flour mixture to the butter mixture and stir to combine.  (The mixture will look crumbly at first, continue to stir and it will come toether)  Use your hands to combine the ingredients, if needed (Plus it’s just kind of funny getting your hands dirty!)  Gently fold in the candies, until evenly incorporated.

Divide the dough to your liking (1/4 cup portions for large cookies and 2 tablespoon portions for smaller cookies).  Form each portion of dough into a ball, then pull each ball apart into two separate pieces.  Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together.  Place the dough, rough side up, on prepared baking sheet.  Leave 1-1 1/2 inches between smaller cookies and 2 inches between larger cookies. 

Place in oven, for large cookies bake 12-18 minutes and for smaller cookies bake 8-12 minutes.  Until the edges are golden and the centers are soft and puffy.  Do not over bake.  Allow to cool on cookie sheet for 5 minutes, remove to wire rack and allow to cool completely.  Store in an airtight container.

Recipe source: barely adapted from How Sweet It Is

Irish Coffee Blondies For St. Patrick’s Day

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Tomorrow is St. Patrick’s day.  Do you have your green out and ready to wear?  We wouldn’t want you to get pinched!  What else goes along with St. Patrick’s day; good food and booze, right?  No matter what you have on your menu for St. Paddy’s day, make these Irish coffee blondies for dessert.  It’s the perfect mix of sweet, coffee and whiskey. 

I just recently came across a new blog that I am slightly obsessed with, Baked Bree.  I love everything about her blog; her writing style, beautiful photographs and awesome recipes.  This week she has been posting “Irish” inspired recipes and when I saw this recipe for blondies, I knew I had to make them for St. Paddy’s day. 

Every year I have wanted to make something for this fun holiday but it’s always snuck up on me and I hadn’t made a thing.  Well this year, I finally got a chance to make something.  These blondies are incredibly simple to put together, we’re talking no electric mixer needed, and consist of ingredients that are pantry staples.  Melt a little butter, mix in some sugar, eggs, flour and a few other ingredients and bake.  Top it with a simple whiskey glaze and you’ve got a dessert that is moist and delicious that is ready in under an hour.  You have all the deliciousness of the drink in the form of a dessert bar.     

Irish or not, these bars can be enjoyed by all.

Irish Coffee Blondies

 Ingredients:

For the bar-
2 Sticks (1 cup) unsalted butter
2 Eggs
1 Tsp vanilla
2 Cups flour
1 Tsp baking powder
1/4 Tsp baking soda
2 Cups packed brown sugar
1/4 Cup freshly brewed espresso, or strong coffee
Pinch salt
1/2 Cup almonds, sliced or roughly chopped

For the glaze-
1 Tbsp butter
2 Tbsp Irish whiskey
3/4 Cup powdered sugar

Directions:

Preheat oven to 350.  Line a 9×13 pan with parchment paper, spray with non-stick cooking spray and set aside.

Place butter in a medium bowl and melt.  Set the melted butter aside and allow to cool slightly. 

In a large bowl combine flour, baking soda, baking powder and salt and stir to combine. 

Add the brown sugar, eggs, vanilla, and coffee to the butter mixture and stir to combine.  Once combined pour into the flour mixture and whisk until the mixture is smooth and free of lumps.  Pour the mixture into the prepared baking dish and bake for 30-35 minutes, until set or toothpick inserted comes out crumb free.  Remove from oven and allow to cool completely.

For the glaze-
Melt the butter.  Combine the butter, whiskey, and powdered sugar and stir to form the glaze.  If the mixture is still too thick add milk, 1 teaspoon at a time until the glaze can be drizzled. 

Sprinkle the cooled bars with almond slices and drizzle with the glaze. 

Note:

Prepared espresso can be replaced with 3 tablespoons of coffee grounds. *If the espresso is replaced with coffee grounds reduce baking time to 27-30 minutes.

Sprinkle sliced almonds on bars before baking to toast the nuts while the bars are cooking.

Replace milk, if needed, with additional whiskey to thin out the glaze to give a more “boozy” taste.

Recipe source: slightly adapted from Martha Stewart Living via Baked Bree

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