No long, drawn out descriptions from me today. All you need to know is that you need to make this gingerbread cake with coffee icing. Why? Because it’s easy and delicious and I loved it even though I don’t particularly like gingerbread. With loads of spices, dark beer, coffee, cocoa powder and molasses, how could I not love it?

The recipe is from The Craft of Baking by Karen Demasco and Mindy Fox (which is a pretty cool cookbook that I’ll purchase someday soon). The actual recipe is for 18 cupcakes. I made a bundt cake instead because I currently don’t own any muffin tins for making cupcakes (that’s a long story for some other day). I didn’t alter the size of the recipe at all. Batter for 18 cupcakes is apparently exactly the right amount of batter for a bundt cake.

Other than making cake instead of cupcakes, the only change I really made was the use of porter instead of stout. Yes, I live on the edge when it comes to recipe alterations. I also skipped the candied ginger on top as I truly believe that would have been weird on a cake.

Since this is a lazy post and since NPR was kind enough to post the recipe on their website, I’m not posting it here.

P.S. If you’ve read this far and care, I have no wedding plans to blab about at the moment. We’re still figuring out the when and where.

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Yes, I’ve been on a quest for The Holy Grail of chocolate chip cookie recipes. And I think I might have found it!

Published in Everyday Food magazine last fall, Martha Stewart and company dared to call these “Ultimate Chocolate Chip Cookies”. Ultimate is indeed a good word for these. They really weren’t falsely advertising the goodness of these cookies!

This is where I admit that I’ve wanted a chocolate chip cookie recipe that tastes like the cookies made from the stupid Pillsbury chocolate chip cookie dough that comes in a plastic tube. Despite my baking abilities and my good intentions to eat less processed food, I have to admit that I like the Pillsbury cookies as they are exactly and precisely how I want chocolate chip cookies to taste. I like them crisp around the edges yet soft, chewy and a touch under-baked. Sadly, Pillsbury always delivers on those qualities.

Fortunately this “Ultimate Chocolate Chip Cookies” recipe came along and I’ll never have to buy Pillsbury again. And neither should you.

The recipe make a lot of small cookies. When I saw how many cookies this recipe was going to produce, I wisely froze some of the scoops of dough for a future dessert emergency. I left them in the freezer for about 6 weeks and honestly the cookies tasted just as good then as they did when the dough was fresh.

You’ll notice that this calls for both milk and semi-sweet chocolate. I’m not a huge fan of milk chocolate but it works in this recipe. Use both kinds!

The recipe also mentions that you can add a couple of cups of walnuts or pecans to the recipe. I did add walnuts to part of the dough and they were a fantastic addition…if you’re the type to enjoy nuts in your cookies.

Ultimate Chocolate Chip Cookies

Recipe very slightly adapted from Martha Stewart’s Everyday Food magazine

Makes approximately 75 small cookies

Ingredients

• 3 1/2 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 2 teaspoons coarse salt (I used kosher salt)
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups semi-sweet chocolate chips
• 8 ounces milk chocolate, chopped

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together flour, baking soda, baking powder and salt.
3. Using a stand mixer (or hand mixer if you don’t have a stand mixer), beat butter and sugars on medium-high until light and fluffy, 6 minutes.
4. Reduce speed to low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated.
5. Fold in chocolate chips and chocolate chunks.
6. Using a small cookie scoop or a tablespoon, drop dough onto a parchment-lined baking sheet with about 2 inches between each scoop of dough.
7. Bake until edges are light golden brown, about 10 minutes if you like your cookies slightly under-baked like I do, rotating sheets halfway through.
8. Transfer cookies to a wire rack and let cool.
9. Bake remaining dough in same manner as directed above. Or if you’ve got more dough than you need, unbaked cookies can be frozen on a baking sheet until firm; store in a resealable plastic bag in the freezer. Bake from frozen in oven preheated to 350 degrees.

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As much as I love the fluffy buttercream frosting I’ve been making near constantly for almost 2 years, it was time to make a new friend in the frosting world. Maybe a wordly, sophisticated frosting that isn’t so reliant on powdered sugar? Swiss meringue buttercream frosting is that new friend and possibly a friend for life.

Swiss meringue buttercream is my new favorite frosting and it should be yours as well. The fluffy buttercream has been pushed aside for the not-too-sweet, super smooth and shiny Swiss meringue buttercream frosting. While the buttercream I’d been making called for about a million cups of powdered sugar, the new Swiss meringue buttercream calls for barely a cup. It’s a healthier option…if you can look past the copious quantities of actual butter in this frosting. I have. And so should you.

As my first venture into this new frosting world, I made the frosting to go with a batch of mini chocolate cupcakes. Both the cupcakes and the frosting recipes are from Martha Stewart‘s relatively recent Cupcakes cookbook. Just so you know, the One Bowl Chocolate Cupcakes are pretty killer…and the recipe yields a LOT of mini cupcakes. 58 to be exact. It yielded so many cupcakes that we kept a bunch and both the boyfriend and I took lots of them to our respective offices…where they were met with high praise. Praise like “This is my favorite thing you’ve ever made!” and “It was so good, it made you want to slap your mother.” And it’s not like these people haven’t had lots of baked goodies from me in the past…the cupcakes were just that good.

Back to the frosting. For the mini chocolate cupcakes, I made a coffee version of the frosting following Martha’s careful instructions. Since then I’ve also made a batch of white cupcakes with a chocolate version of the frosting. Both versions are super-duper-amazingly delicious. Next I’ll try a plain version.

Let it be known that I made the frosting despite some old fears of screwing up what looks to be a fussy recipe. In fact, it was not a fussy recipe. It’s a little time consuming only because the mixer has to whip the meringue for a long time. Other than that, it couldn’t have been easier. I should probably note that in order to really make this frosting successfully, you should use a stand mixer. A hand mixer might work but you’ll be awfully tired of using it by the end. With the stand mixer, you can walk away and do other things while it’s whipping. If you’re like me, the other things you’ll do will probably be the dishes.

For the number of mini cupcakes I made, I prepared just a half batch of the frosting recipe shown below. Everything divided in half well other than the egg whites…so I used three of those. If you’re planning to use this frosting for a regular cake, make the full recipe. Or if you like your normal sized cupcakes heavily frosted with a bowl of extra frosting just to eat, make the full recipe.

One more comment: If you (or your office mates) love coffee, definitely try the coffee variation. My office mates actually ate their cupcakes in the morning…with their coffee.

Swiss Meringue Buttercream

Recipe from Martha Stewart’s Cupcakes

Makes about 5 cups

Ingredients

• 5 large egg whites
• 1 cup plus 2 tablespoons sugar
• Pinch of salt
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.
2. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
3. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.
4. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
5. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.
6. Once all butter has been added, whisk in vanilla.
7. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.
8. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.
9. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Coffee Variation: Mix 2 tablespoons good quality instant espresso powder (do not use instant coffee) with the vanilla extract. Stir until espresso powder is mostly dissolved and add to frosting in step 6.

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I love flipping through magazines in search of recipes. Over the years I’ve become pretty selective about which ones I actually clip and file for later. Despite my selectivity, the vast majority of the recipes I clip are never made. Then there are the recipes that look so delicious that I make them before they’re ever clipped from the magazine.

These Peanut Butter Cup Cookies were one of those recipes. As soon as I saw these in the latest issue of Real Simple, I knew they would be made. Quickly. Like 2 days later…which was as soon as I could actually justify making another dessert. This recipe was not one that would linger in the binder for years without ever being made. This was a recipe capable of cutting in front of all the other recipes that have been patiently waiting in line for months (or even years).

If you like Reese’s Peanut Butter Cups (and I do), these are for you. The dough in these cookies is secondary to the Reese’s Cups and I’m okay with that. They’re super easy to make. The hardest part is chopping the Reese’s Cups. If you’re not really a fan of Reese’s Peanut Butter Cups or peanut butter, you probably won’t enjoy these as much as I did.

I made only a few modifications to the original recipe. I added a little bit of peanut butter to the dough and I used regular sized Reese’s Peanut Butter Cups instead of mini ones. I prefer the peanut butter to chocolate ratio in the regular sized Reese’s Cups. But if you like the smaller ones better, use them.

This recipe uses a LOT of Reese’s Cups and that could get expensive…but Halloween is approaching and you should be able to find a jumbo-sized bag of them on sale soon!

Peanut Butter Cup Cookies

Adapted from recipe in Real Simple magazine, October 2009.

Makes about 30 cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/4 cup peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• about 16 regular-sized Reese’s Peanut Butter Cups, coarsely chopped

Directions

1. Heat oven to 350 degrees.
2. Line 2 cookie sheets with parchment paper.
3. Whisk together the flour, baking soda and salt in a large bowl.
4. Beat the butter and sugars until creamy with an electric mixer. Add the egg, vanilla and peanut butter and beat to combine.
5. Gradually add the flour mixture and mix until just incorporated.
6. Fold in the chopped peanut butter cups.
7. Drop tablespoon-size balls of dough 2 inches apart onto the parchment lined cookie sheets.
8. Bake until light brown around the edges, about 10-12 minutes.
9. Transfer to baking rack and cool.
10. Store in an airtight container for up to 3 days.

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And just to prove that I do still cook….

Pork carnitas. Yummy pork carnitas. If you’re not familiar with carnitas, you ought to be. The pork is a nice change from the usual beef or chicken. But maybe you don’t like pork quite as much as I do. Most people don’t.

These are from the May 2009 issue of Everyday Food Magazine and the recipe is available on the Everyday Food website. I followed the recipe to the letter for the pork. I didn’t, however, use the same toppings they used. Instead I topped my pork with sharp cheddar cheese, fresh pico de gallo (made with just picked cilantro from my herb garden) and sour cream.

As you look at the recipe, I’m pretty sure you’re going to scratch your head and say “Ewwwwww!” Yes, the recipe does instruct you to simmer/saute the pork in a mixture of milk and orange juice. Yes, this does sound gross. Yet I followed the recipe and I can assure you that the pork did not under any circumstances taste gross. The milk and orange juice thing repulsed me so much that I almost wanted the pork to taste bad. Shouldn’t milk and orange juice curdle when mixed together and shouldn’t mixing them together ruin the pork? Despite my skepticism, the pork was scrumptious.

This blog writing thing was fun. Maybe I should do it again sometime soon. Maybe if I do it again sometime soon people will still want to visit my site. Wishful thinking?

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These molasses spice cookies are a favorite here. They’re also very popular with almost everyone else I’ve let have them. One of my old coworkers is pretty much obsessed with them. I made her a batch because she helped us move. Somehow or another, she made the batch of cookies last for more than a week. She loves them so much that she didn’t want her supply to run out.

Just last night, we were visiting some of the boyfriend’s family and the first thing his uncle asked was “Did you bring any of those cookies?” He tried some at Christmas and found out that 2 of his children had some last week. I must remember to bring him some the next time we visit. If I don’t, I might not be welcome back.

The recipe for these cookies is from Baking Illustrated and I really didn’t change a thing. They’re spicy but not too spicy. They’re chewy and gingery and wonderful. While I do like regular crunchy gingersnaps, I much prefer this chewy version.

The only thing you need to be careful of with these cookies is that you don’t overbake them. They should still look a little raw in the cracks that form while they bake. If you’re in doubt, take them out. They’re way better underbaked than they are overbaked. Trust me on this…I learned it the hard way. The hard, dry cookie way.

Molasses Spice Cookies

Recipe from Baking Illustrated

Preparation time: 30 minutes. Makes 18 large cookies.

Directions

1. Preheat oven to 375°F. Line cookies sheets with parchment paper (or grease lightly).
2. Mix together flour, baking soda, salt, and spices together in a bowl and set aside.
3. Using a mixer, cream the butter on medium speed for 2 minutes.
4. Add the brown sugar and 1/3 cup granulated sugar. Beat until light and fluffy, about 3 minutes with mixer set at medium speed.
5. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
6. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
7. Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
8. Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 10 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

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Many months ago, I wanted to bake chewy sugar cookies but all of the recipes I had required chilling the dough for some obscenely long period of time. I wanted cookies then…not 12 plus hours in the future.

After a little perusing of Food Blog Search, I found a recipe that didn’t require chilling and yielded chewy cookies. Bingo! The recipe can be found on the Fallen Souffle blog. I’m not sure of its original source as she didn’t list it in her post.

These are perfect. They’re quick and easy. I honestly had the first sheet of them out of the oven in about 20 minutes with the assistance of my Kitchenaid stand mixer. If you need something sweet and homemade in a hurry, these will do the trick. They certainly worked for me last Friday night when we were out of dessert and desperate for a quick sugar fix.

I’ve made these cookies at least 7 or 8 times now in various different ways. It’s really easy to add different flavors to the dough. I’ve made them plain and rolled in sugar. I’ve made a triple ginger variety with fresh, powdered and crystallized ginger. I’ve also added almond extract and crushed almonds. The favorite in our house are the lemon ones pictured today. They have lemon extract and dried lemon peel from Penzeys in them.

Side note: I’m kind of obsessed with Penzeys and I’m really obsessed with this dried lemon peel. If you don’t know what Penzeys is, you should. And if you are in the know about Penzeys, buy some dried lemon peel. You might love it as much as I do.

Soft and Chewy Sugar Cookies

Recipe from the Fallen Souffle blog

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 – 1 1/2 teaspoons lemon extract (depending on how lemony you want them to be!)
• 1 tablespoon dried lemon peel
• 1/2 cup sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lemon extract and lemon peel.
5. Gradually blend in the dry ingredients.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

One more thing: If you don’t already do this, store your cookies in a conainer with some pieces of bread. Any mildly flavored bread will do. The cookies will suck the moisture out of the bread. The cookies will be soft. And wonderful. I only learned this trick a year or two ago and I now swear by it. If you want soft cookies, you must use the bread.

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I woke up yesterday morning wanting to bake a coconut key lime tart. Where the idea came from is beyond me. But it sounded like a good idea and it was Saturday so I had plenty of time for baking.

My craving told me I wanted a normal key lime filling with a coconut graham cracker crust. In addition, I wanted whipped cream and toasted coconut on top. With specific details like this, you’d think I’d made this particular tart before. But I hadn’t.

I have made key lime tarts before. I think the last one I made was a little off but I can’t quite recall what was wrong with it. Rather than risk even the slightest failure, I went to the internet. After looking around the web a little, I found Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust. Her recipe looked perfect but I didn’t feel like running to the store for pecans or mascarpone cheese…so I left them out and altered the recipe.

Coconut Key Lime Tart

Both recipes printed here are very slightly adapted from the Key Lime Pie recipe found at the Culinary Concoctions by Peabody website.

Ingredients

• 1/2 cup key lime juice, fresh if possible
• 1/2 cup heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 5 egg yolks
• whipped cream (for garnish)
• 1/2 – 3/4 cup toasted coconut (for garnish)
• 1 coconut graham cracker pie crust (see recipe below)

Directions

1. Whisk sweetened condensed milk with the egg yolks.
2. Stir in whipping cream and key lime juice.
3. Pour into prepared coconut graham cracker crust and bake at 325° for 15 minutes.
4. Cool to room temperature and refrigerate for at least an hour before slicing.

Coconut Graham Cracker Crust

Ingredients

• 1 1/4 cups crushed graham cracker crumbs (approximately 12 graham crackers)
• 1/2 cup toasted sweetened coconut flakes, crushed into tiny pieces
• 1/3 cup granulated sugar
• 1 teaspoon coconut extract
• 6-7 tablespoons melted unsalted butter

Directions

1. In a food processor, blend together graham cracker crumbs, coconut, and sugar.
2. Add about 6 tablespoons melted butter. Pulse a few times. If it seems like it needs more butter add the remaining tablespoon.
3. Pour contents into an 11″ tart pan and press to form a shell.
4. Bake crust for 10 minutes at 400 degrees.

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Since I’ve written a couple of blog posts about the trifles I’ve made with homemade ladyfingers, I figured it was time to post the only ladyfingers recipe I’ve ever used.

I’ve never bought pre-made ladyfingers at the store so I really can’t tell you how much better they are. But I assume they’re better. In my opinion, pretty much everything tastes better homemade.

I’ve made them from scratch for the last 5 or 6 years. They require very basic ingredients and are really easy to make as long as you own a good electric mixer.

If you’re nervous about using a pastry bag, don’t be. If you’re using this in a trifle, they don’t have to be all that pretty…they just need to taste good. If you don’t own a pastry bag, that’s okay too. Use a Ziploc as instructed in the recipe below.

I own a pastry bag and tips but for this particular recipe, I’ve started using the pastry tip in a Ziploc. All of the batter fits in a single Ziploc and doesn’t squirt out the top as it often does when using a real pastry bag.

I’d like to give the proper source for this recipe but I can’t. I copied it from a magazine or printed it from the internet years ago and didn’t write down the source at the time. I kinda-sorta-maybe think it was Epicurious. Maybe. All I know is that I happened upon this recipe and thought I’d give it a try. Little did I know that it would turn out to be a fantastic ladyfingers recipe that I would use again and again and again.

Use these in any recipe calling for ladyfingers or sponge-cake cookies. I use them in trifles instead of the heavy pound cakes often prescribed. If you want to make tiramisu at home, make it with these. See the trifles I made with them here and here. And the tiramisu I made here.

Ladyfingers

(Sponge-Cake Cookies)

Makes about 4 dozen cookies

Ingredients

• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 4 large eggs, separated, at room temperature
• 1/8 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

1. Adjust oven rack to middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
2. Sift together the flour and salt. Set aside.
3. In the bowl of an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in 1/4 cup of sugar and continue beating until the whites will hold a 2-inch peak. Transfer beaten whites to a large bowl.
4. In the same bowl used to beat the whites (the bowl does not need to be washed first), beat the egg yolks and the remaining 1/4 cup of sugar on high-speed until very thick and light-colored, about 5 minutes.
5. Fold 1/4 of the yolk mixture into the whites. When almost incorporated, fold the rest of the yolk mixture into the whites.
6. Fold the flour into the mixture.
7. Prepare a pastry bag with a fairly large plain tip (about 1/4-inch) or place the batter in a large plastic freezer bag and cut off one corner so that the hole is 1/4 inch in diameter. Pipe the ladyfingers onto the prepared cookie sheet in strips about 5 inches long and 1 inch apart.
8. Bake about 10 minutes, rotating the sheet front to back halfway through the baking time. When done, the ladyfingers should be golden brown. Remove the ladyfingers, still on the parchment, to a wire rack.
9. Pipe remaining batter onto a fresh sheet of parchment, slide onto cookie sheet, and bake.
10. When all cookies are baked and cooled, remove them from the parchment and store in an airtight container.

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Quote from French philosopher Jean-Jacques Rousseau.

Remember a couple of months ago when I went crazy and picked 13 pounds of blueberries one day and 10 pounds a week later? These tasty blueberry and peach crisps were made with those blueberries…when they were still fresh. Yes, I’m still catching up on my posting.

I make individual cobblers or crisps pretty frequently and usually make the same oatmeal walnut crumb topping. This time, I branched out. At the time, I’d just gotten my copy of Alice Waters’ The Art of Simple Food and really wanted to make a recipe from it.

I had lots of blueberries and some local peaches in the fridge. I also needed a dessert that could be made quickly since the boyfriend’s sister and her husband were coming for dinner. Crisps and cobblers are a great choice when you don’t have a lot of prep time for dessert but really want to make something from scratch. I can get a batch of individual cobblers in the oven in about 20 minutes. It’s a lucky coincidence that they’re one of my favorite desserts to eat.

I’m not going to write out a full recipe for these because I seriously have NO clue how much fruit I used to make them. I think I made a batch of 8 individual crisps but I really didn’t measure the fruit at all.

I can, however, type out the crisp topping recipe.

Crisp Topping

Recipe from The Art of Simple Food by Alice Waters

Ingredients

• 2/3 cup nuts (I used walnuts)
• 1 1/4 cups flour
• 6 tablespoons brown sugar
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 12 tablespoons unsalted butter, cut into small pieces

Directions

1. Preheat oven to 375 degrees. Toast nuts for about 6 minutes. Let them cool and chop them coarse.

2. Mix together chopped nuts, flour, brown sugar, granulated sugar, salt, and cinnamon.

3. Mix the butter into the flour mixture with a pastry blender until the mixture is crumbly.

4. Chill until ready to use. Sprinkle topping generously over fruit filling of your choice. Bake at 375 degrees until bubbly and golden brown.

This recipe yields about 3 cups. If you don’t use it all, it can be frozen for future use. I do that rather frequently myself. That way the 20 minutes of prep time is reduced to about 5 minutes.

I should make some other things from The Art of Simple Food…even if we did buy the cookbook for Alice Waters’ countless manifestos about food more than for her recipes.

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