Halloween special: chocolate spiderweb cupcakes

IT'S HALLOWEEN TYME. Leggo.

For the cupcakes:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon instant espresso powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the frosting:

3 cups confectioner's sugar
8 ounces cream cheese
1 stick unsalted butter
1 teaspoon vanilla

For the spider webs:

1 cup dark chocolate candy coating

Preheat oven to 350° F. Prepare 18 cupcake molds with cupcake liners.

Stir together sugar, flour, cocoa, baking powder, baking soda, espresso powder, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into cupcake molds.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

While the cake is baking, prepare the frosting. Using an electric mixer, on medium-high speed, combine cream cheese, butter, sugar, and vanilla until smooth. Once the cupcakes are done cooling, frost using a piper with a large tip, or make a make-shift piping bag using a thick, quart-sized plastic bag. Fill the bag with frosting and cut a hole at the tip of one end. Then squeeze the frosting out onto the cupcakes.

Last, melt candy coating in a microwave in 30-seconds intervals, stirring well in between, just until melted. Transfer melted candy coating to a piping bag or plastic zip-lock bag; snip a verrrrry small hole in the end of the bag. Line a baking sheet with wax paper. Pipe freehand spiderweb designs. I made a few extra to eat. Nom.

Top the frosted cupcakes with the spiderwebs. Voila!

Cake recipe from Hershey's, everything else by Broma!

Molten chocolate lava cakes

I really am not sure what to call these guys. It's basically just chocolate on chocolate on chocolate. Honestly I can't think of anything to say because I just want to post these photos more than anything. A picture is worth a thousand words, right? 

For the lava pudding cakes:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup white sugar
6 tablespoons cocoa
1/2 cup milk
2 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla
1 cup brown sugar
1 1/2 cups boiling water

Preheat oven to 350°F.

Sift together the flour, baking powder, salt, sugar and 2 tablespoons of the cocoa into a medium sized bowl.

Add the milk, melted butter and vanilla and mix until just combined. The batter will be very thick, but don't worry, this is how is should be! Spread the batter evenly in the bottom of 6 8 ounce ramekins.

In a small bowl, combine the brown sugar and remaining 4 tablespoons of cocoa. Sprinkle the brown sugar mixture evenly over the batter in the baking dish (you'll sprinkle about 3 tablespoons into each ramekin)

Then pour the boiling water over the top of the contents of the ramekins (1/4 cup each). Do not mix.
Bake for 15-20 minutes. Serve warm! 

Recipe adapted from movita beaucoup

Bacon chocolate sable cookies

Yup, there's totally bacon in that cookie.

And she's at it again... this time with CHOCOLATE. 

For the cookies:

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate
chips
12 strips high-quality uncured bacon, cooked until crisp and drained of fat

Sift the flour, cocoa and baking soda together. Set aside.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and bacon, and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Center a rack in the oven and preheat the oven to 325ºF. Line two baking sheets with parchment or silicone mats.

Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.a

Recipe from Dorie Greenspan

Quadruple chocolate loaf cake

Oh yeah. Words. This cake is great. So moist, thick, dense but not grossly filling. Awesomeeeeee.

For the Cake:

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa powder
1 1/4 cups caster sugar
3/4 cups soft unsalted butter
2 eggs
1 tablespoon real vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1/2 cup dark chocolate chips (unless you'd prefer milk chocolate ones)

For the Syrup:

1 teaspoon cocoa
1/2 cup water
1/2 cup caster sugar
2 1/2 ounces dark chocolate (from a thick bar if possible)

For the record, this recipe write-up is in Nigella Lawson's words. She's a bit flowery with her language. It's like reading a nineteenth century how-to-be-a-lady book. Also, undercook this cake. It makes it extra fudgey.

Take whatever you need out of the fridge so that all ingredients can come to room temperature.

Preheat the oven to gas mark 350°F, putting in a baking sheet as you do so, and line a small loaf tin with greased foil - making sure there are no tears - and leave an overhang all round. Or use a silicone tin.

Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla and sour cream into the processor and blitz until it's a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.

Scrape and pour this beautiful batter into the prepared loaf tin and slide into the oven, cooking for about 1 hour. When it's ready, the loaf will be risen and split down the middle and a cake-tester, or a fine skewer, should come out clean. But this is a moist cake, so don't be alarmed at a bit of stickiness in evidence; rather, greet it like a friend.

Not long before the cake is due out of the oven (when it's had about 45-50 minutes) put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for 5 minutes. You may find it needs a little longer - what you want is a reduced liquid, that's to say a syrup, though I often take it a little further, so that the sugar caramelizes and the syrup has a really dark, smokey chocolate intensity.

Take the cake out of the oven and sit it on a cooling rack and, still in its tin, pierce here and there with a cake tester. Then pour the syrup as evenly as possible over the surface of the cake. It will run to the sides of the tin, but some will have been absorbed in the middle.

Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Now take your bar of chocolate and cut with a heavy sharp knife, so that it splinters and flakes and falls in slices of varying thick- and thinness. I've specified a weight, but judge it by eye - when you think you've got enough to scatter over the top of the loafcake, stop slicing. Sprinkle these chocolate splinters over the top of the sticky surface of the cake.

Recipe adapted from Nigella Lawson

Guest Tuesdays: in the kitchen with LC's chocolate oatmeal cherry cookies

LC is my new baking buddy.

For the cookies:

1 cup butter
1 cup medium brown sugar, packed
2 eggs
1 & 1/2 teaspoons vanilla extract
1 & 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup dried cherries
1/2 cup white chocolate chips
1/2 cup dark chocolate chips

Preheat oven to 350°F. Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture just until combined. Do not overmix. Stir in oats, cherries, and chocolate.

Roll into balls (about 1 inch in diameter). Bake for 16 to 18 minutes, or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely.

Makes about 2 dozen large cookies.

Nutella truffles

I'm supposed to be studying for my Psychopathology midterm that is Wednesday, but I haven't started. You know how people procrastinate by cleaning their rooms, doing errands, and, like, hanging out with friends? Yeah I bake. I super bake. I bake until the cows come home. It's both therapeutic and kills time.

I mean, it's actually pretty good for everyone involved. My housemates get to eat truffles, I get to eat truffles, and everyone's stress levels go way down. Obviously a win-win. As for the exam itself, we'll see how that goes. I should start that now. Slash tomorrow...

For the truffles:

8 ounces cream cheese, softened
3 cups confectioner's sugar
1 3/4 cups semi-sweet chocolate chips
1 cup Nutella
2 teaspoons vanilla
1/4 teaspoon instant espresso (or 1/2 teaspoon instant coffee) powder
a pinch of salt

For the coating:

1/3 cups walnuts, finely chopped
3/4 cups confectioner's sugar
3/4 cups cocoa powder

Melt the chocolate chips in a microwave in 30 second intervals, stirring in between each time until the chocolate is smooth and melted (heating in intervals will ensure you don't burn the chocolate). Set aside.

In a large bowl using an electric mixer, beat together the softened cream cheese and 1 cup of the confectioner's sugar. Next, beat in the vanilla and espresso powder. Add the melted chocolate and Nutella, beat until smooth. Last, add the remaining 2 cups of confectioner's sugar and beat on medium speed until everything is combined. Place plastic wrap on top of the mixture and put in to the refrigerator to set for about 2 hours.

Once the truffles have set, use a melon baller to scoop the mixture and shape into balls. Coat a third of the recipe in the chopped walnuts, a third in the confectioner's sugar, and a third in the cocoa powder. Store in the refrigerator for up to a week.

Recipe adapted from Friend Tiffanie by me!

Chocolate crinkle cookies

When I worked at Sofra they had a cookie called the Earthquake Cookie. It is my absolute favorite cookie because of its brownie-like consistency (I mean duh, brownie. My one true love). This one isn't quite as gooey as Sofra's, but it's pretty damn close. So if you like brownies half as much as I do, try this cookie!

For the cookies:

1 cup white all-purpose flour
1 tsp baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp salt
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/4 teaspoon instant coffee or espresso powder

1/2 cup powdered sugar (for rolling the cookies)

In a medium bowl, whisk together the flour, cocoa, salt, coffee/espresso powder, and baking power.

In a separate large bowl, preferably with an electric mixer, combine the vegetable oil and granulated sugar. Beat for 2 minutes. Add eggs and vanilla; mix until combined. Add in flour mixture, and mix until combined.

Cover the mixture with plastic wrap (either in the bowl, or just dump it out onto the counter and form a disc). Refrigerate for 2 hours or overnight.

Preheat the oven to 350ºF. Line a cookie sheet with parchment paper. Place the powdered sugar into a small bowl. Roll the dough into 1-inch balls, then roll in the powdered sugar to coat.

Place on the prepared cookie sheet, spaced 2 inches apart. Bake for 10 minutes. When they come out they'll be soft in the middle and slightly crisp on the outside.

Recipe adapted from LOL Foodie.

Peppermint bark brownies

 

zomgwow. Rebe and I are dying over these brownies. It's definitely the peppermint layer, it's so light and airy and delicious. I cannot recommend these enough. So perfect for the holidays.

Apologies for being on a brownie kick, they're just SO AWESOME.

For the brownie bit:

8 Tablespoons (4 ounces) unsalted butter
2 ounces unsweetened chocolate, chopped
2 extra large eggs
1 cup granulated sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/4 teaspoon espresso powder
1/4 teaspoon kosher salt
1/2 cup semisweet chocolate chips

For the peppermint layer:

2 cups confectioners' sugar
8 Tablespoons unsalted butter at room temperature
2 Tablespoons whole milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract

For the chocolate layer:

4 ounces semisweet chocolate
2 Tablespoons unsalted butter
2 candy canes, crushed

IT'S SO BEAUTIFUL

Preheat the oven to 350ºF. Line an 8x8-inch baking pan with parchment paper leaving overhang for easy removal; lightly spray with non-stick baking spray. In a bowl set over a pan of simmering water or in the microwave, melt the butter and chocolate; set aside. In a medium bowl beat the eggs and sugar with a hand-held mixer until light and fluffy, about 3-5 minutes. Add the flour, extracts, espresso powder, and salt. Add the melted chocolate mixture and stir just until blended. Pour the mixture into the prepared pan and sprinkle the top with the chocolate chips. Bake until a toothpick inserted in the center comes out with moist crumbs, about 25 minutes. Transfer to a wire rack to cool completely.

Meanwhile, in a medium bowl, beat together the confectioners' sugar, butter, milk, and extracts until smooth and creamy using a hand-held mixer. Spread the mixture over the cooled brownies and chill in the refrigerator until set, about 1 hour.

One the peppermint layer and brownies are cooled, start with the chocolate layer. In a bowl set over a pan of simmering water or in the microwave, melt the butter and chocolate; cool slightly. Pour the chocolate over the peppermint layer and sprinkle with the crushed candy canes. Chill in the refrigerator until set, about 1 hour. Cut into 20 squares. Serve the brownies chilled or at room temperature. Enjoy!

Recipe from The Galley Gourmet

Twix and a blogiversary!

Today is Broma Bakery's first birthday. I cannot believe it's been a year since I started my blog. I've loved every bite, every photograph, and every post. Through midterms, finals, work, play, holidays, and bored mornings this blog has kept me sane. My motto for life is now unofficially, "when in doubt, bake." And in looking back over old posts, I realize how insane I sound in most of my writing. It's kind of ridiculous. So thank you for bearing with me. And happy birthday to YOU, Broma! My little baby's all grown up!  

For the shortbread:

1 cup all-purpose flour
1/2 cup unsalted butter, cold, cut into cubes
1/2 teaspoon salt
1/3 cup granulated sugar

For the caramel:

14 ounces sweetened condensed milk
1/4 cup unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon salt

For the chocolate:

2 cups semi-sweet chocolate chips

Preheat your oven to 350°F. In a medium bowl, cream sugar and butter for about two minutes. Stir in the vanilla. Add in the flour and salt, mixing until the dough starts to come together.

On a lightly floured surface mix the dough together with your hands. Spread out into a 9"x13" greased baking dish. Use a fork to poke holes in the dough so that no air bubbles will form. Bake for 25-30 minutes, or until the dough is golden brown. Allow to cool on a wire rack.

Meanwhile, in a small saucepan, bring the butter, salt, sugar, and condensed milk to a boil. Reduce heat to simmer and cook for about 45 minutes, stirring often. The caramel should be medium-golden brown in color and the milky taste should pretty much cook out (taste test this!). 

Once the cookies are cooled, spoon the caramel over them. Again allow to cool completely before cutting the cookies into 1 1/2 by 4 inch bars. Set aside.

In a microwave-safe bowl, microwave the chocolate chips in 30 second intervals, stirring in between each one. Once the chocolate is completely melted, pour into a shallow bowl. Dip the cookie bars into the chocolate and set on wire racks to cool.

Tadaaa, homemade Twix!

Nutella brownies

Let's face it I'm obsessed with brownies. And these ones are up there with the best I've ever had. Better than my Plumb good brownies. Yup, better. They've got a crispy crunchy top and are super gooey inside. I hadn't previously been a fan of crispy tops, but I think I've been turned. I would go as far to say that they are even better on the second day! Really I just plan on using this brownie batter base for everything in the future, and substituting nutella for swirls of peanut butter, cream cheese, you name it. My one mistake was that I only made a half batch. Don't do it, you'll be disappointed. If anything make a double batch. Or triple...

For the brownies:

4 squares Bakers unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour

For the swirl:

1/2 cup Nutella

Heat oven to 350°F.

Line 13x9-inch pan with parchment paper, with ends of parchment paper extending over sides. Spray with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Pour into prepared pan.

Spoon tablespoon-sized dollops of Nutella over the brownie batter. Using a knife, swirl the Nutella around until it is just incorporated.

Bake 30 to 35 minutes, or untila knife inserted in center comes out clean. Cool completely. Use parchment paper handles to remove brownies from pan before cutting to serve.

Recipe inspired by Baker's Brownies

Salted chocolate peanut butter cups!

Woah. Peanut butter and chocolate is quite possibly my favorite duo. It's as if when you combine the two a new flavor is created. It's not quite chocolate, but it's not quite peanut butter...

Brilliant, I know. But seriously. Winning combo. And as Friend Lanie will tell you, I love my sprinkle of salt. It's like a little kick that brings out the flavors even more. WOOHOOOO

Makes ~18 cups

For the peanut butter cups:

1 cup salted peanut butter
2/3 cup confectioner's sugar
2 1/2 cups semisweet chocolate chips
sea salt, for dusting
cupcake liners

In a small bowl, combine the confectioner's sugar and peanut butter until smooth. Using teaspoon-sized measurements, roll the peanut butter mixture into balls, then push down to form small coin-like circles. Set aside.

In a microwave-safe bowl, melt the chocolate chips in 30 second intervals, mixing in between each blast (this will prevent the chocolate from overheating and burning). While the chocolate is heating, set up the cupcake liners on a cutting board or other flat surface. Once melted, spoon teaspoon-sized dollops of chocolate into the cupcake liners. Next, set in the peanut butter coins from earlier. Spoon another dollop of melted chocolate over the peanut butter, creating swirls with a spoon to smooth out the chocolate. Finally, sprinkle the tops of each cup with a pinch of sea salt. Transfer the cups to a fridge or freezer, allowing to cool thoroughly before eating. Nom nom nom.

the best chocolate cake in the world

Don't believe me? Try it for yourself. Seriously. The end. 

Makes one, two-tired 9-inch cake

For the cake:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda

1 teaspoon instant espresso powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the frosting:

1 stick unsalted butter, room temperature
2/3 cup cocoa powder
3 cups confectioner's sugar
1/8 teaspoon instant coffee powder
1/3 cup milk

shaved semi-sweet chocolate, for the sides

Preheat oven to 350° F. Butter and flour the bottom and sides of two 9-inch round cake pans.

Stir together sugar, flour, cocoa, baking powder, baking soda, espresso powder, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

While the cake is baking, prepare the frosting. In a large bowl, mix together butter, sugar, cocoa powder, coffee powder, and milk until there are no lumps. 

Once the cake is cooled you may begin to frost your cake. Start by skimming of the tops of the cakes with a large serrated knife to ensure the cakes are even and do not puff up in the center. Frost the cake as normal, using the most frosting on the top of the cake. Using a butter knife, create crescent-shaped divots in the cake, moving from the outsides to the center until you've gone all the way around the cake. If you wish, make a swirl in the middle so you can't tell where you started and where you ended your divots. Shave semi-sweet chocolate using a peeler and decorate the outside edges of the frosted cake.

Fin!

Recipe adapted from Hershey's

Samoa girlscout cookies!

2 hours, 10 burnt fingertips, a frustrated me, and a messy kitchen later, they were finished. Other than the fact that these were a bitch and a half to make, these Samoa cookies are bomb. But they're definitely not for the faint of heart. Or the faint of, erhm, expertise? I don't know. Just expect to get frustrated like five times in the process. Verdict? They are worth the effort. Totally.

Makes about 32 cookies

For the shortbread:

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioner's sugar
2 cups all-purpose flour
1 tablespoon vanilla extract

For the coconut bit:

14 ounces sweetened, shredded coconut
14 ounces soft chewy caramels (like Kraft Caramels)

For the chocolate:

3/4 cup semi-sweet or bittersweet chocolate
2 tablespoons shortening
4 tablespoons confectioner's sugar
2-3 tablespoons water

Heat oven to 350ºF. Line bake sheet with parchment. Place coconut on bakesheet and bake until golden brown,  10-15 minutes. Make sure to stir the coconut half way through. Be very watchful of the coconut-- it takes seconds for toasted to turn to burnt.

Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and beat until combined. Add flour and beat until combined. Place dough in refrigerator and chill for 20 minutes. Turn out dough on a lightly floured surface and roll out the dough to an 1/8 of an inch in thickness.

Using a two inch round cookie cutter stamp out cookies and for the center use the wider end of a piping tip if you don’t have a small enough cookie cutter. Place stamped out cookies on parchment lined bakesheet and bake for 10-12 minutes. Cool cookies on a wire rack.

Place caramel squares in a medium size sauce pan over medium heat to melt. Once the caramel bits are completely melted reserve ½ a cup of mixture in a shallow bowl; set aside. Add the toasted coconut to the remaining caramel mixture. Fill a shallow pan with hot water and place saucepan filled with the finished caramel coconut in it to keep the mixture at spreading consistency. Reheat mixture as needed to maintain spread consistency during assembly.

Dip tops of cookies into the reserved caramel bowl. This will help the sticky caramel coconut mixture to quickly adhere to the cookie. Place cookie on a flat surface and using an icing spatula or butter knife spread caramel coconut mixture on to the cookie. If necessary, use a spoon to guide the caramel coconut spread off the icing spatula and on to the cookies. Let cookies rest for 30 minutes before dipping the bottoms in chocolate and drizzling the striping on top.

Place chocolate and shortening in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

oh hey where'd they go....

Recipe adapted from Bakers Royale.

Salted chocolate peanut butter surprise cookies

Sometimes people tell me I look like Lindsay Lohan. Then they bite their tongue and say "I mean, before her cracked-out coke days." Oh, so you mean... Parent Trap Lindsay? "Y-Yes!" they say, as if I read their mind. OK, so maybe they're a little right. Me and Parent Trap Lindsay both have freckles, the same complexion, and the same nose. And the same eyes. Yeah. 

Moving on. So now I'm an official Parent Trap Lindsay doppleganger. Which pretty much means everything Parent Trap Lindsay did in the movie is something that I wanted to do as a kid. Because we're the same person. Obviously. Like eating Oreos and peanut butter. It's like the best thing ever. And we both do it, which makes both of us pretty cool. So ever since the movie came out in 1998, I've eaten Oreos and peanut butter like it's my job. Which kind of turned me onto chocolate and peanut butter in general.

For the dough:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 teaspoons sea salt

For the filling: 

3/4 cup sifted powdered sugar
3/4 cup smooth peanut butter
1/2 teaspoon regular iodized salt

Preheat oven to 350°F. In a medium mixing bowl stir together flour, cocoa powder, salt and baking soda; set aside.

In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 3/4 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. Bake cookies in preheated oven for 12 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool completely. Save for later? No. Devour now? Yes.

Recipe adapted from The Dragon's Kitchen.

Chocolate espresso puddles

I like sunny days like these. They make me hopeful that Boston winter is about to end. Although they also make me cry because I go out for a nice run in shorts and a T-shirt only to find that the snow that has so happily melted away is now all over my nice new running shoes. I run through puddle after puddle of melty snow shit, wishing the weather would just make up its mind already and either be freezing cold with ice puddles or warm with no puddles at all. Then I go home and make puddle cookies and everything is all better.

Makes 24 puddles

For the puddles:

6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces
1/3 cup dark chocolate-covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons unsalted butter, room temperature
2 eggs, at room temperature
2 tablespoons water
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

these are good puddles. if my shoes
got dirty in these, that would be dandy.

Place an oven rack in the center of the oven. Preheat the oven to 300°F. Line 2 baking sheets with parchment paper. Set aside.

In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Recipe from Giada at Home.

hershey's chocolate frosting meets david leibovitz's banana cake

Let's have a party.

Makes one, two-tired 9-inch cake

For the cake:

2 1/2 cups all-purpose flour
1/8 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
6 tablespoons buttermilk, yogurt, or sour cream, room temperature

2 cups banana puree (3 to 4 large bananas)

For the frosting:

1 stick unsalted butter, room temperature

2/3 cup cocoa powder

3 cups confectioner's sugar

1/8 teaspoon instant coffee powder

1/3 cup milk

Preheat oven to 350° F. Butter the bottom and sides of two 9-inch round cake pans and line the bottoms with circles of parchment paper.

Using a fine-mesh sieve, sift the flour, cinnamon, baking powder, baking soda and salt into a medium-sized bowl. Using a large whisk, whisk to combine.

In a stand mixer with with the paddle attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the vanilla extract and espresso powder (or coffee powder) and beat to just combine. Add the eggs one-at-a-time, beating well until completely incorporated.

Mix in half of the flour mixture, followed by the sour cream (or buttermilk or yogurt) and banana puree. Reduce speed to stir, stir in the remaining flour mixture, then stir in the pecans (or walnuts) just until combined. Do not over mix.

Divide the batter evenly among the 2 prepared baking pans. Bake until golden brown and a cake tester inserted in the centres of the cakes comes out clean, about 40 minutes. Remove from oven and place on a wire rack to cool completely.

In a large bowl, mix together butter, sugar, cocoa powder, coffee powder, and milk until there are no lumps. Once the cake is cooled, frost and serve! 

Plumb good brownies

Here we go. Best brownies I've ever made to date are getting an update. This time we've got less sugar and less fat, with all the taste and then some. Like honestly guys these brownies are like crack. Don't think twice. Just make them. You'll be so happy. Why? Let me break it down:

Texture: chewy and gooey and oh so melt-in-your mouth good. The sugar settles just the slightest bit and makes a small layer of fudge-like goodness on the bottom. Then you have the chocolate chips that melt slowly in your mouth as you chew. Yuh-huh.

Richness/Density: super dense and filling. Take before bed with a glass of milk and you'll be perfectly full.

Flavor: dark and delicious. The cocoa makes the brownies super chocolate-y and the coffee powder works to intensify the chocolate experience.

Makes 12-16 brownies

For the brownies:

1 1/2 cups granulated sugar

1/2 cup brown sugar

1/2 teaspoon salt

3/4 cups cocoa powder

1 cups unbleached all-purpose flour

2/3 cup semisweet chocolate chips

1/4 teaspoon instant coffee powder

2 eggs

5 tablespoons unsalted butter, melted

1/4 cup vegetable oil

6 tablespoons water

Preheat oven to 350°F. In a large bowl, mix together both sugars, salt, coffee powder, cocoa powder, and flour. Then, add eggs, the melted butter, oil, and water. Finally mix in the chocolate chips.

ay bay bay

Grease a 9'X13" pan. Pour mixture in and bake for roughly 25 minutes, or until a knife comes out clean when inserted into brownies.

Recipe adapted from Babble.

Fudge pie

Hello, all! While Boston has been experiencing some pritty whacky weather this season, I've had the good fortune of going to California for a couple days. It's been a blast and a half soaking up the sun, being with friends, and doing lots of outdoorsy stuff. Meanwhile, I made this pie back in BeanTown right before I left so I could share it with you all. I am obsessed with this pie for two main reasons: 1) it's chocolate; 2) it's chocolate. Like, actually who doesn't want a chocolate pie. Come, now. It's soooo chocolate-y and decadent, but like other pies out there it's not so insanely rich that you keel over after one slice (i.e. cut a biiig piece and enjoy it). The whipped cream on top is a nice balance to the dark chocolaty center, and the crust provides nice textural contrast. This is definitely one of my most prized reciPIES, so if you're even thinking twice about making it, you should get off your computer right now and go do it.


Makes 1 9-inch pie

For the crust:

one store-bought pie crust (Pillsbury, anyone?)

For the filling:

6 ounces good semisweet or bittersweet chocolate (chocolate chips will work just fine, too)
1/4 teaspoon instant coffee powder
1 cup granulated sugar
1/8 teaspoon salt
1 stick unsalted butter
3 large eggs
1 teaspoon vanilla extract

For the whipped cream:

1 pint heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 425°F. Begin by blind-baking the pie crust. Blind baking is important in making any pie because it involves baking the crust initially on its own, allowing for the final produt to have a crispier bottom crust, not gooey and still uncooked like those aaaamateur pies). To blind bake, grease a glass pie plate and set down the bottom pie crust. Starting from the middle and working your way out, pat down the crust so it lies flat on the plate. Using your fingertips, ruffle the edges to make it look pretty. Use a fork to make 7-10 indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Now grease the inside of the crust and line it with a piece of aluminum foil. Next, pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes (your crust won't be fully cooked, per se, but it will make a world of a difference. Trust me!).

Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate, coffee powder, and butter.

Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.

Beat the cream, extract, and sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Recipe adapted from Real Simple.

Chocolate waffle cookies

Made these this morning. What a way to start the day.

Makes 36 waffle cookies

For the cookies:

3 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups all-purpose flour

2 1/4 sticks unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
Vegetable oil cooking spray

For the ganache:

2 tablespoons unsweetened Dutch-process cocoa powder

1/4 cup confectioners' sugar, plus more for dusting
1 1/2 tablespoons milk

Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. Let cool slightly.

Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.

Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.

Melt remaining 2 tablespoons butter in a small saucepan over low heat. Add confectioners' sugar and remaining 2 tablespoons cocoa powder; stir until smooth. Stir in milk.

Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookies with confectioner's sugar. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Recipe from Martha Stewart.

The 50/50 cookie

This recipe comes to you from the esteemed pastry chef and chocolate connoisseur Jacques Torres via The Tender Crumb. The New York Times calls it the best cookie recipe ever. I personally call it the 50/50 cookie because it has a chocolate to cookie ratio of 1:1. Let me say that again. For every one part cookie there is one part chocolate. Yuh-huh. It's awesome. And because you refrigerate the dough, it comes out beautifully ribboned on top. It ain't no  Katharine Canfield Cookie (sorry, Jacques), but it's pretty damn close. And I'm loving the coarsely chopped chocolate, too. It makes the chocolate very well dispersed so you get a lot in every bite! 

Makes 24 1-ounce cookies

For the cookies:

1 stick unsalted butter, at room temp

1/2 cup minus 1 tablespoon granulated sugar

1/2 cup plus 1 tablespoon packed light brown sugar

1 egg
1 cup pastry flour
1/2 cup bread flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
12 ounces whole (or 1 3/4 cups chopped) bittersweet chocolate, coarsely chopped

In a large bowl, cream butter and the two sugars on medium speed using an electric mixer. Then, beat in the egg. Next, pour in the flours, salt, powder, soda, and vanilla and beat until dough comes together. Using a spoon or spatula, fold in the chocolate until well blended. Refrigerate the dough for at least 12 hours to let the dough set.

Dough! Dough! Dough!

Preheat oven to 350°F. Using a 1 ounce scoop, scoop the dough into balls and lay out on an un-greased cookie sheet. Bake for about 15 minutes, until the cookies are golden brown and still a little gooey. 

It's up to you if you want to eat it out of the oven (like me) or let it cool on an oven rack (like... wait let's be serious who gives up the chance for warm cookies?).

Recipe adapted from The Tender Crumb.