This one is a throwback to my childhood.  To the skinny tall yellow box that my parents may or may not have strategically placed on the very top shelf of the pantry, so that we kids would probably have a hard time reaching them.  Growing up with a diabetic dad, this was a secret “low-fat-ish” snack that he would have in lieu of double-stuffed Oreos (although those did make a very short appearance every once in a while as well….).  We’d crumble them up over ice cream, dip them in tall, cold glasses of milk, or just eat them plain out of the box.  Vanilla wafers.  Plain old fashioned goodness in cookie form.

Recently, in a discussion with someone I am very fond of, I came to learn that one of his favorite cookies was similar to the old school vanilla wafer..with fudge on top.  I stuck that in the corners of my mind and quickly did a search to see if I could find a recipe to make a homemade version.  I was pumped when Shawnda’s version came up first in my Google search, so I went off to try my own hand at it.

Now, a caveat.  They are not *exactly* like the cookies that come from the box.  They have more of a shortbread consistency to them, and they pack a little less of the vanilla flavor.  (I was tempted to try vanilla beans in lieu of vanilla extract, and next time I might add one or two beans in to add a little more vanilla punch to the cookie.)  And, as far as the fudge frosting, I found a nice smooth chocolate ganache with a little sour cream in it to add a little tanginess.  (I love piping with ganache, so that was a bonus.)  Top them off with some sprinkles?  Why, of course.

Homemade Vanilla Wafers with Fudge Frosting

Servings: approximately 24 cookies

Ingredients

For the wafers:

16 tablespoons (2 sticks) unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 teaspoon salt

2 egg yolks

1 tablespoon vanilla extract

2 and 1/3 cups all-purpose flour

For the frosting:

1/2 cup heavy whipping cream

3 tablespoons unsalted butter

8 ounces semisweet chocolate chips

3/4 cup sour cream

Sprinkles, for garnish (optional)

Instructions

1. For the wafers:  In the bowl of your standing mixer fitted with the paddle attachment, combine the butter, sugar, and salt on medium-high speed and mix until light and fluffy, about 2-3 minutes.

2.  Reduce the mixer speed to low and add the egg yolks, one at a time, mixing well after each addition.

3. Add the vanilla.

4. Add the flour and mix until thoroughly combined.

5. Transfer the dough to a clean and lightly floured surface and divide it into three equal portions.

6. Roll each portion in to a 2-inch diameter cylinder.

7. Wrap each cylinder tightly with plastic wrap and chill until firm, at least 2 hours.  *You can also do a quick freeze of about 20 minutes if you are short on time.

8. Preheat the oven to 350 degrees.

9.  Line two baking sheets with parchment paper.

10. Unwrap each cylinder, and very carefully, cut each cylinder into 1/4-inch thick slices.  Place each slice onto the prepared baking sheet, spacing each wafer about one inch apart from one another.

11. Bake until the wafers are lightly golden, about 12-15 minutes.  Let cool completely before frosting.

12. For the frosting: In a medium saucepan over medium heat, combine the whipping cream and butter and stir until the butter is completely melted.

13. Remove the saucepan from the heat and add the chocolate chips. Let sit for about 2 minutes before stirring.

14. After two minutes, whisk the chocolate into the melted butter mixture, mixing until completely smooth.

15. Add the sour cream and whisk until combined.

16. Transfer to a medium bowl, cover tightly with plastic wrap, and chill for at least 30 minutes.

17. Pipe as desired onto the wafers.

Sources:  Vanilla wafers from Confections of a Foodie Bride, originally adapted from Williams-Sonoma.  Frosting from Bon Appétit, via Epicurious.

Long title, huh?

It’s worth it.

Usually, when I go to pair chocolate with something in the realm of sweetness, I go with raspberry or cherry (as evidenced by the umpteen chocolate-raspberry or chocolate-cherry flavor combinations on this website).  But, recently at a “I really shouldn’t go because I’ll spend money I don’t have” trip to King Arthur Flour Company, I walked away with a set of flavoring citrus oils (lime, lemon, and orange) and absolutely no idea of what to do with them.

I’ve never really been a fan of the chocolate-orange combination, either.  Which is why it was a leap of faith when I decided to take a regular sour cream pound cake (oh, yeah!) and mix in a little orange oil and orange zest.  It’s citrus season, right?

The results? Well, the chocolate pound cake speaks for itself.  How can that not be good?  Dense, rich, chocolatey.  I added in chocolate chips, well, because, you know…..who in their right mind wouldn’t?   The powdered sugar glaze was almost like a thick, candy coating. And, as far as that orange flavoring?  Holy smokes.  I think I’m a convert.  I cut this loaf into little bite-sized pieces and brought them into work, for two different departments.  At the end of the day, every crumb was gone.  I assume this means that it was good.

How to find the flavoring oils?  Most bakery/specialty stores will have them.  You can find them online at King Arthur here.  I’m not sure what the equivalent would be if you tried to use zest in place of the oil (It would have to be a lot because these are pretty potent.)  But, they are worth the splurge.

Chocolate Orange Sour Cream Pound Cake

Servings: 1 loaf

Ingredients

2 and 1/4 cups cake flour

3/4 cup cocoa powder

3/4 teaspoon baking soda

16 tablespoons (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar, divided

3 large eggs

1 teaspoon vanilla

3 teaspoons orange oil

1 cup sour cream

6 ounces bittersweet or semisweet chocolate chips

1/2 cup water

Zest from one orange

Instructions

1. Preheat the oven to 325 degrees.

2.  Generously butter the bottom and sides of a loaf pan (I used a 9-inch) with butter, and place a pre-cut piece of parchment paper on the bottom of the loaf pan.

3. In a medium bowl, whisk together the flour, cocoa powder, and baking soda; set aside.

4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and 1 cup of the granulated sugar at medium-high speed until light and fluffy, about 2-3 minutes.

5. Reduce the mixer speed to medium and add the eggs, one at a time, mixing well after each addition.

6. Add the vanilla and the orange oil.

7. Reduce the mixer speed to low and add the sour cream and dry ingredients (alternating them) in 3 separate additions.

8. Add the chocolate chips and mix until completely combined.

9. Pour the batter into the prepared loaf pan and gently smooth the top with a rubber spatula.

10.  Bake until a tester inserted into the center comes out clean, about 1 hour and 1o minutes.

11. Remove the cake from the oven and let cool for at least 10 minutes before inverting onto a cooling rack.  Let cool completely before glazing.

12. For the glaze:  In a small saucepan, combine the remaining 1 cup of granulated sugar and the water over medium-high heat.

13.  Bring the sugar water to a simmer and stir until the sugar is completely dissolved, about 5 minutes or so.

14. Brush the cake with the glaze and let sit for about 5 minutes (you should wait for the glaze to soak in and dry slightly.)

15. Repeat the glazing process two more times.  **The glaze should end up thick and shiny.  Sprinkle with orange zest.

Source: Adapted from Food and Wine.

I have never really celebrated Valentine’s Day….believe it or not.  I never thought that I was the type of girl that would get worked up over flowers and chocolates and all things red and pink.  I do have fond memories of my dad giving me and my sisters (and my mom, of course) boxes of chocolate candies and cards.  It was a special holiday for me as a little girl.  But not really as a grown-up.  And, as silly as that may sound, my warm fuzzies on Valentine’s Day comes from the excitement I had as a little girl and feeling like a total Daddy’s girl on that day.  I’m excited because this year will be the first year that I am semi-celebrating…with someone very nice.

So, even if I don’t go all out and get all mushy wushy on V-day, I have always had a love for sugary, bite-sized holiday treats associated with the day.  Especially those treats that involve a little dose of chocolate…and some form of pink or red decor.

I had some extra red candy melts that I hadn’t used over the holidays, so I figured this was a great opportunity to use them up.  And, what’s better than making some cake truffles?  I know I’ve done this before, but the little heart cookie cutter in my baking box was calling my name. I figured this was an easy and festive way to celebrate this year.

Looking for some other V-day treats?  Here are some of my favorite other ideas:

Sugar Cookie Bars with Buttercream Frosting

Red Velvet Cake Cookies

Chocolate Hazelnut Tartlets

Chocolate Raspberry Cupcakes

Red Velvet Cupcakes

Devil’s Food Cupcakes

Pink Velvet Cake Truffles

Sugar Cookies

Cherry Almond Brownie Bites

Mini Chocolate Cupcakes (cupcake base recipe is vegan)

Valentine Cake Truffles

Servings:  About 24 cake truffles (I had lots of leftover cake because I used such a small cookie cutter. Feel free to use more candy melts if you want to make more.)

Ingredients

For the cake:

3/4 cup cocoa powder

1 and 1/4 cup all-purpose flour

1/4 teaspoon salt

8 ounces semisweet chocolate chips

12 tablespoons unsalted butter, at room temperature

4 large eggs

1 and 1/2 cups sugar

1 teaspoon vanilla

1 cup buttermilk

1/2 teaspoon baking soda

For the frosting:

One 8-ounce package cream cheese, at room temperature

16 tablespoons (2 sticks) unsalted butter, at room temperature

1 tablespoon vanilla

3 and 1/2 cups powdered sugar

1/4 cup raspberry preserves**Use whatever you have on hand. Cherry would be awesome!

For the candy coating:

Two 12-ounce bags red candy melts (I use Wilton brand)

Instructions

1. For the cake:  Preheat the oven to 325 degrees.

2. Generously butter a 9×13-inch cake pan with butter.  Set aside.

3. In a large bowl, whisk together the cocoa powder, flour, and salt; set aside.

4.  In a heatproof bowl set over a pot of simmering water, combine the chocolate chips and butter and melt, stirring frequently, until smooth. Let cool slightly.

5. In a separate medium bowl, whisk together the eggs, sugar, and vanilla.

6. Very slowly and carefully, whisk the melted chocolate into the egg mixture until smooth.

7. In a 2-cup measuring cup (the liquid will bubble up), combine the buttermilk and the baking soda.

8.  Whisk the buttermilk/baking soda into the chocolate mixture until  combined.

9.  Next, whisk the buttermilk/chocolate mixture into the dry ingredients, whisking until smooth and no lumps remain.

10. Evenly pour the batter into the prepared baking pan and bake, until a tester inserted into the center comes out clean, about 40 minutes.  Let cool at least 1 hour.

11. For the frosting: In the bowl of your standing mixer fitted with the paddle attachment, combine all of the ingredients, mixing until smooth.  Set aside.

12.  For assembly: In a large bowl, break apart the sheet cake using a large spoon and mixing until it is completely in crumbs.

13.  Add the frosting, 1/2 cup at a time, mixing with a large spoon until a thick paste forms.  **You may not use all of the frosting.

14. At this point, I find it helpful to chill the “cake dough” for at least an hour, so that it firms up a bit.

15. Once the cake dough is firm, transfer it to a clean and flat surface, and using a rolling pin, roll the dough into an even 3/4-inch thick layer.

16. Using your desired cookie cutter (I used a small, 1.5-inch heart shape), carefully cut out your desired shapes, rerolling and recutting the dough out as necessary and place them on a cookie sheet.

17. Let the cake bites chill in the fridge until you are ready to dip them.

18. In a large heatproof bowl over a bowl of simmering water, melt the candy melts until smooth.  (I am quickly learning that it is best to do this in batches to keep your candy coating smooth and avoid it from seizing.)

19.  Very carefully, dip each cake bite into the candy melt, and slowly coat it thoroughly.  (*I like using a small spoon for this.)

20. Place each dipped cake bite onto a cookie sheet, decorate with sprinkles, and chill until ready to serve.

Sources:  Chocolate sheet cake from Cooks Illustrated.  Frosting adapted from Life’s Ambrosia.