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.

Today’s post is in honor of one of my dear blogging friends, Courtney, of Cook Like A Champion.

You see, the food blogging world isn’t all that big.  There are all sorts of ways food bloggers connect with one another-photography conferences, conventions (yes, there are conventions devoted to food blogging), and of course, the network of comments, threads, and fan pages.  I had the opportunity to first “meet” Courtney through Annie, and I quickly realized that she was a friendly and inspiring “face” among my favorite food bloggers.

The best part?  I have met Courtney in person.  And even better, I met her for the first time in the early days of her pregnancy.  On an impromptu trip back home to Indianapolis earlier this fall, I was able to meet Courtney and Annie (and brought along my dear friend Kelli) for a fantastic brunch at one of my favorite breakfast places in Indy.  It was so much fun to chat: chat about food, baking projects, ideas, the food blogging world, etc.  And when Courtney excitedly announced that she was expecting her first child, I couldn’t contain my own excitement for her as she transitions into the world of motherhood.

Today, Josie is hosting the virtual baby shower in honor of Courtney’s new arrival (an arrival coming very, very, very soon…..).  Baby C will be here before we know it, and today a fantastic group of food bloggers has come together to celebrate such a happy occasion.

For a complete round-up of the virtual shower, please visit both Josie and Courtney’s websites to see a mouth-watering spread.

As far as my contribution?  I wanted to run with something savory for the occasion.  I happened upon these little tarts and couldn’t pass them up.  I obviously love anything with the word “tart” in it, so a savory spin on something traditionally sweet was intriguing to me.  And anything with sweet and mild creamy mascarpone has me hooked.  And, well, anything with caramelized shallots and cremini mushrooms does as well.  All in all?  A great appetizer for an elegant baby shower.  (P.S.  While these should be served warm, I DID try a few cold, and they were pretty good, too.  A hint for someone short on time?  You can pre-assemble the tarts by piping the mascarpone and chilling in advance.  Simply top with the warm mushroom/shallot mixture before serving-this is easily re-heated in the microwave.)

Mushroom and Mascarpone Tarts

Servings: approximately 16 tarts (I halved the original recipe when I made these and am posting that version here.  Please feel free to double this recipe if you need more.)

Ingredients

For the tarts:

1 and 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and chilled

1 egg, lightly beaten

1/2 tablespoon fresh lemon juice

1/8 cup ice water, plus more if needed

For the topping:

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1 cup shallot, thinly sliced (about 3-4 medium shallots)

1 teaspoon garlic, minced (about 1 clove)

10 ounces cremini (baby bella) mushrooms, trimmed, cleaned, and sliced

1/4 ounce dried porcini mushrooms, (soaked in hot water for about 20 minutes and squeezed dry), thinly sliced

1 cup mascarpone cheese (or less depending on your personal/piping preference)

Sea salt and pepper

Instructions

1. For the tarts:  Combine the flour and salt in your food processor and pulse until combined.

2. Add the butter pieces, one at a time, through the feeder tube and process until the dough resembles coarse sand.

3. In a small bowl, whisk together the egg, lemon juice, and ice water.

4. With the motor running, slowly add the egg mixture to the dough, until the dough comes together in a solid mass.

5. Turn the dough onto a clean and floured surface and pat into a disk.

6. Wrap the dough tightly with plastic wrap and refrigerate until firm, about 2 hours or overnight.

7. Once the dough is firm, preheat the oven to 375 degrees.

8. Roll the dough out into a 1/8″-thick layer.

9. Using a 2″ biscuit cutter, cut the tart shapes out from the rolled dough, combining and rerolling the excess dough as necessary.  Place the cut tarts onto a baking sheet lined with parchment paper.

10.  Pierce each tart gently several times with a fork.

11. Bake the tarts until slightly puffed and lightly golden, about 15 minutes or so. Let cool completely.

12. For the topping: In a sauté pan over medium heat, combine the butter and olive oil.

13. Add the shallots and cook until lightly golden and softened, about 5-6 minutes, stirring frequently.

14. Add the garlic and cook until fragrant, about 1 minute.

15.  Add the cremini and the reconstituted porcini and cook, stirring frequently, until softened, about 5 minutes.

16. Season the mushroom/shallot mixture with salt and pepper.

17. For assembly: Using your desired piping tip (I used my standard Wilton 1M), pipe the mascarpone onto each tart.  Top with 1-2 teaspoons of the mushroom/shallot mixture.  Serve immediately.

Source:  Adapted from Williams-Sonoma.

It’s rare that I will even eat seafood.  I think, since living here for the past 7 months or so, I have only bought tuna twice now.  It just hasn’t been anything that I have craved or felt like eating.  But, when a recipe for a mediterranean-inspired tuna salad caught my eye, I had second thoughts and decided to give it a go.  I figured it would be something to boost my protein levels, would keep well for leftovers, and would change up my normal weeknight dinner routine.  (Plus, it gave me an excuse to buy the big bag of cheddar and sour cream potato chips at the market because they would obviously go perfectly with my sandwiches.)

So, what can I say? This recipe is easy, full of flavor, and is completely versatile with your desired add-ins and flavorings.  Plus, it’s on the healthy side.  Yes, there is mayo in the recipe, but definitely not as much as a regular deli-style tuna salad.  I ate this plain, on sourdough bread, but then I also converted it into an easy tuna melt on a weeknight (I melted mozzarella cheese over top….whoah baby.  It was nice.)

Mediterranean Tuna Salad

Servings: about 3-4 cups tuna salad

Ingredients

Two 6-ounce cans of albacore tuna, drained

6 ounces quartered marinated artichoke hearts, drained

1/4 cup Kalamata olives, sliced

1/4 cup red onion, chopped

1 teaspoon dried oregano

1/4 cup mayonnaise

2 teaspoons capers, drained

2 tablespoons lemon juice

Salt and pepper, to taste

Instructions

1. In a large bowl, combine the ingredients, mixing well until thoroughly combined.

2. Season to taste with salt and pepper.

3. Cover and chill until ready to serve.

Source:  Adapted from Whole Foods Market.

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.

It’s cookie time.  Awwww, yeah.

I haven’t posted all that many coconut recipes on here yet, which is ironic considering that I do love coconut.  Usually when I make cookies, I go for something with chocolate and/or peanut butter.  But, in a recent effort to clean out my baking shelf in the pantry, the half bag of sweetened coconut caught my eye.  And the leftover jar of raspberry preserves (from these cupcakes) also caught my eye when I attempted to clean out the fridge.  Cleaning out the kitchen is a bonus. Making cookies with these ingredients equals a win-win situation.

These cookies are great for a couple of reasons.  They are simple to throw together-one bowl, a little mixing, and a relatively short baking time.  Another good reason?  Just the idea of toasted coconut makes me think of tropical, sunny weather (a much needed respite from the gray un-wintery winter here in New England).  And one more reason?  While I used raspberry jam (and baked the jam into the cookies), you could probably put anything chocolate or nutty in there (Nutella, what?) after you bake them if you wanted to avoid the jam thing.  Who doesn’t love thumbprint-style cookies?  The possibilities are endless.

So what lesson did I learn here?  Breaking out of the usual cookie shell can be a totally good thing.

Coconut Jam Cookies

Servings: 12 cookies

Ingredients

1 large egg

1/2 cup granulated sugar

1 teaspoon vanilla

2 teaspoons lemon zest

2 and 1/2 cups sweetened shredded coconut

1/4 cup seedless raspberry jam

Instructions

1. Preheat the oven to 350 degrees.

2.  Line a baking sheet with parchment paper; set aside.

3. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg on medium-high speed until light yellow and smooth, about 2-3 minutes.

4. Switch to the paddle attachment, and, on medium speed, add the sugar, vanilla, and lemon zest.  Beat for 5 minutes.

5. Using a rubber spatula, gently fold in the shredded coconut, mixing until thoroughly combined.

6. Drop the batter in 1-2 tablespoon mounds onto the parchment-lined baking sheets, about 2 inches apart from one another.

7. Using the back of a spoon or your fingers, gently make an indentation in the center of each cookie mound.

8.  Place about 1 teaspoon of the raspberry jam into the center of each cookie mound.

9. Bake the cookies for about 15 minutes, or until slightly golden brown.

10.  Immediately turn off the oven, crack the oven door open slightly, and let dry in the (still warm) oven for a few more minutes.  (The original recipe states another 15 minutes, but I had to rescue my cookies after about 7 minutes because they were still continuing to brown a lot.  Use your best judgement here-oven heats can vary significantly.)

Source: Slightly adapted from Williams-Sonoma.

My thoughts on a weekend morning are usually as follows:

“Oh, man.  I really slept in longer than I wanted to.  I have so much to do today…where should I start?  Take Scout for a mini walk.  Make some coffee.  Feed the animals.  Make something for breakfast…oh wait…I have an overnight breakfast casserole to eat for breakfast, and all I have to do is preheat the oven and pop it in to bake.  Score.”

I compare a strata like this to one of the little things you sometimes hear people do to lighten their loads a little.  Like, sometimes I will leave cash in the pockets of my winter coats when I pack them away in the spring so that inevitably I will find it a year later when I have forgotten it completely.  Same thing goes for the glove compartment in my car.  An extra $5 for unexpected tolls and/or emergency coffee run?  I might have that covered.  This casserole is sort of the same thing.  My short term memory isn’t always the best in the morning, so the sudden realization that I will be having a warm and fancy breakfast with little effort is almost like an impromptu breakfast in bed.  It’s the little things in life, right?

The other nice thing?  If you do plan on hosting some sort of brunch or breakfast function, you can make this the night before and serve it to some seriously impressed and happy people for breakfast.  Whatever it takes to make life just a little bit easier, right?

I took Annie’s suggestions on how to modify this recipe when she made it, and I really liked the results-there was enough spinach there to make me feel good about eating my vegetables, but it still satisfied my need for some eggs and cheese. It also reheated really well throughout the week as leftovers (huge bonus).

Cheese and Spinach Strata

Servings: about 6-8

Ingredients

3 tablespoons unsalted butter

1 small onion, chopped

2 teaspoons garlic, minced (about 2 cloves)

Two 1-ounce packages of frozen spinach, thawed and drained

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

8 cups ciabatta bread, cubed into 1-inch pieces

6 ounces Gruyere, grated

1/2 cup sharp cheddar, grated

9 large eggs

2 and 3/4 cups milk

Instructions

1. In a large sauté pan over medium heat, melt the butter.

2. Add the onions and cook until softened and translucent, about 5 minutes.

3. Add the garlic, 1/2 teaspoon salt, and 1/4 teaspoon of the pepper and cook for another minute.

4. Add the spinach and cook until heated through, stirring, for about another 2 minutes or so.  Set aside.

5. Generously spray a 2.5-quart baking dish with cooking spray.

6. Combine the cheeses in a medium size bowl.

7. Layer the bottom of the dish with about 1/3 of the bread cubes, top with 1/3 of the spinach, and 1/3 of the cheese mixture.

8. Repeat the layering process two more times.

9. In a separate bowl, whisk together the eggs, milk, remaining salt and pepper until combined.

10.  Evenly pour the egg mixture over the bread/cheese/spinach layers.  Cover tightly and chill overnight.

11. Preheat the oven to 350 degrees.  While your oven is pre-heating, let the strata come to room temperature.

12. Bake uncovered until slightly crisped and golden, about 45-55 minutes.

Source:  Adapted from Annie’s Eats, originally adapted from Smitten Kitchen, as seen in Gourmet, February 2003.

I’m all for experimentation in the kitchen.  So when one of my gluten-free attendings at work mentioned that I had yet to make cupcakes for him, I realized the opportunity that was before me.

I’m usually covered in flour (as are my kitchen floors, my face, my counter tops, etc.), so trying a gluten-free cupcake was a little out of my comfort zone.  How the heck could I hold together a seemingly liquid batter that actually tasted good?  Since he specifically requested chocolate, I knew that I might be able to pull it off with some calculated research.  Now, I know that there are some great websites and blogs out there that are specifically for those who eat gluten-free, but I have to admit that I am a complete novice.  I chose a King Arthur Flour Company recipe that seemed pretty fail-proof.  I would trust KAF with any baking project (especially one outside of my comfort zone).

Amazing results, people.  I may have shuddered a little when I read through the instructions at first, knowing I had to painstakingly separate ten room temperature eggs and not manage to lose a few shell pieces or accidentally get the yolk into the whites.  I wondered about the proportion of pecans in the recipe.  But…it worked.  And they tasted pretty darn good.  I will say that while they baked, I stared excitedly into the oven, watching them inflate like regular flour-filled cupcakes.  When I took them out, they did deflate a bit, so I worried about maybe the density being off a bit.  But it wasn’t.  These have the consistency of a nice sponge cake….and taste like a regular, awesome cupcake.  And the ganache?  There’s nothing that can top a smooth, thick and creamy chocolate ganache.  I wouldn’t have frosted these bad boys with anything else.

Am I a gluten-free convert?  Well, no, but I will say that now the door of opportunity has been opened.  Bring it.

Flourless Chocolate Nut Cupcakes (Gluten Free)

Servings: 24 cupcakes

Ingredients

For the cupcakes:

10 large eggs, at room temperature, separated

3 ounces unsweetened baking chocolate

1/2 cup semisweet chocolate chips

1/4 teaspoon salt

2/3 cup granulated sugar *you will mix this with the egg yolks later

2 cups pecans, finely ground (I put mine in the food processor and let it run for a minute or so)

1 teaspoon vanilla

1/4 cup granulated sugar *you will mix this with the egg whites later

For the ganache:

2 cups semisweet chocolate chips

2 tablespoons unsalted butter

2 teaspoons espresso powder (or crystals, if you can’t find powder)

6 tablespoons heavy whipping cream

Instructions

1. For the cupcakes: Preheat the oven to 350 degrees.

2. Line your cupcake pans with the liners of your choice.

3. In a microwave-safe bowl, melt the unsweetened baking chocolate and chocolate chips in 20-second intervals, stirring after each interval until smooth.  Let cool slightly.

4. Meanwhile, in the bowl of your standing mixer fitted with the paddle attachment, beat the egg yolks on medium-high speed until light yellow and thick, about 5 minutes or so.

5. Reduce the mixer speed to medium-low and add the salt and 2/3 cup granulated sugar until thickened and creamy, about another 5 minutes.

6. Add the melted chocolate to the egg yolk mixture, mixing until incorporated.

7. With the mixer still running, add the ground pecans, and mix until smooth.

8. In a large separate bowl (I used my hand mixer because my stand mixer was occupied), beat the egg whites and the vanilla until foamy, about 1-2 minutes.

9. With the beaters still going, slowly add the remaining 1/4 cup granulated sugar, mixing on high speed until soft and shiny peaks form, about 3-4 more minutes.

10.  Using a rubber spatula, gently fold the egg whites into the chocolate/egg yolk mixture, mixing until thoroughly combined.

11. Divide the batter evenly among your liners and bake until a tester inserted into the center comes out clean, about 20-22 minutes.  Let cool completely before frosting.

12. For the ganache:  In a large heatproof bowl set over simmering water, combine all of the ingredients and stir frequently until completely smooth.  Refrigerate until desired piping consistency is reached, about 1-2 hours.  Pipe as desired onto cupcakes.

Source: Directly from King Arthur Flour Company.

It’s Super Bowl Sunday.  And today I’ll most likely be watching with misty eyes…not because of the teams playing, but because I’m proud of my home town for throwing down and hosting one of the best Super Bowl parties to date.  My brother-in-law’s limousine company is booked solid to drive party-goers (and hopefully some celebrities around)-even having to borrow vehicles from family members.  Local artists and graphic designers are featured in the downtown designs.  My radio host friend is interviewing celebrities left and right on the red carpets of all the velvet-roped parties.  Friends back home are posting on Facebook which random celebrities they ran into downtown in “Super Bowl Village” during the past few days.  Oh, Indianapolis.  I love you and miss you to pieces.   Even though I’m over a thousand miles away now, you’ve made this Midwestern girl proud.

Instead of a new post today, I figured I could give a quick recap of some easy to make and quick appetizers in case you still want to whip something up before 6:29pm tonight.  Is it still ok for me to say, “Go Colts?”

Cajun Kale Chips

Guinness and Cheddar Dip

Cheese and Vegetable Quinoa Bites

Layered Taco Dip

Spinach and Artichoke Stuffed Mushrooms

Crunchy Peanut Butter Truffles

Soft Pretzel Bites

Caprese Skewers

Mini Mac and Cheese Pies

Baked Camembert with Honey and Thyme

Coconut Oil Popcorn

Tzatziki

Crunchy Baked Onion Rings

French Onion Soup Crostini

Savory Spinach Bites

Chocolate-Dipped Football Scotcheroos

Fried Bocconcini

St. Elmo’s (Almost) Cocktail Sauce

I have one thing to say to you about this particular recipe.  You have to make these sugar cookie bars.

No, they aren’t a lot of work.  Yes, they are fantastic.

I had been meaning to make these for such a long time-they have been bookmarked for ages.  But I always went for something chocolate or in cupcake form for treats instead of making these.  The upcoming Valentines Day gave me a great excuse to try this one out-and gave me an excuse to whip out those cute little heart sprinkles I have also had in my cupboard for months.

I did not sway at all from the original recipe here.  Sugar cookie dough is one thing that I refuse to play around with too much.  And the frosting?  I didn’t change that, either, and, you know what?  I’m glad I didn’t change that, either.  It’s amazing.  A regular, smooth and sweet buttercream.  I brought these into work, and they were a big hit.

As far as the cookie dough goes, I made mine a little thicker (I baked mine in a 9 x 9-inch brownie pan instead of the jelly roll pan), and I really avoided over baking it, in order to keep it soft and pliable.  I made my cookie dough about 3/4-inch thick, and this seemed to work out well.

Will I be making these again?  Absolutely.  Maybe for the next holiday…Presidents’ Day, anyone?

Sugar Cookie Bars

Servings: about 18 bars

Ingredients

For the cookie bars:

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla

5 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

For the frosting:

1 cup unsalted butter, at room temperature

1 teaspoon vanilla

Pinch sea salt

4 cups confectioners’ sugar

5 tablespoons milk

Food coloring, as desired

Sprinkles, for garnish, optional

Instructions

1. For the cookie bars: Preheat the oven to 375 degrees.

2. Line a rimmed 10 x 15-inch (or 9×9-inch brownie pan) with parchment paper; set aside.

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

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

5. Add the vanilla.

6. In a separate bowl, whisk together the flour, salt, and baking soda, mixing well.

7. Reduce the mixer speed to low, and slowly add the flour mixture to the butter mixture.  Mix until thoroughly combined.

8. Using a rubber spatula, evenly spread the cookie dough onto the prepared baking sheet (or brownie pan).

9. Bake for about 15 minutes, or until a tester inserted into the center comes out clean.  (They should be light golden brown).

10.  Let cool completely.

11. For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.

12. Add the vanilla and salt, mixing well.

13. Reduce the mixer speed to low and carefully add the confectioners’ sugar, one cup at a time.

14. Add the milk and mix until smooth.

15. Add your desired amount of food color (if using) and mix until incorporated.

16. Frost and decorate as desired onto the cookie bars.

Source: Directly from Love and Olive Oil.