Super sized, Super-Soft Chocolate Chip Cookies

King Arthur (Flour) Baking's 2024 Recipe of the Year!

This is the fifth year that I have made the recipe of the year. It is a fun little challenge to complete.

This recipe takes a while, so plan accordingly!

* I made my cookies smaller than recommended. So, expect much larger cookies.

Supersized, Super-Soft Chocolate Chip Cookies

King Arthur

Prep: 35 minutes        Bake: 15 to 22 minutes

Total: 1 day 1 hr        Yield: 16 to 17 large (4") cookies or 28 medium (3")                                                    cookies

Ingredients:

- 2 cups (426g) light brown sugar, packed

-2 teaspoons table salt (I used kosher)

-16 tablespoons (226g) unsalted butter, cut into 1" pieces

-1/2 cups (113g) milk, whole preferred

-2 3/4 cups (330g) King Arthur Unbleached Bread Flour, divided

-2 large eggs, cold from the refrigerator

-1 tablespoon King Arthur Pure Vanilla Extract

-1 3/4 teaspoons baking powder

-1/4 teaspoons baking soda

-2 cups (340g) semisweet chocolate, preferably 60% to 65% cocoa content*

*Use chopped wafers or bars for best results; if using chocolate chips, chop them roughly before incorporating.

Instructions:

1. In a large bowl, combine the brown sugar and salt. Set aside.

2. The brown the butter: In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it's dark golden brown in color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface.

3. Once the butter is browned, immediately pour it over the sugar mixture (be sure to scrape out the brown bits at the bottom) and whisk vigorously to combine; this helps dissolve the sugar slightly and creates the shiny surface of the baked cookies. (The mixture will stay lumpy and won't become smooth at this point.) Set the empty saucepan aside to cool slightly.

4. To make the tangzhong: In the same saucepan used to brown the butter, combine the milk with 3 tablespoons (23g) of the bread flour and whisk until no lumps remain.

5. Place the saucepan over low heat and cook the mixture; stirring regularly with a whisk and then a flexible spatula, until it's thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes.

6. Remove from the heat and transfer directly to the bowl with the butter and sugar. Whisk until mostly smooth; some lumps of the tangzhong mixture are OK.

7. Add the eggs and vanilla and continue whisking until smooth.

8. Weigh or measure the remaining 2 1/2 cups plus one tablespoon (307g) bread flour by gently spooning it into a cup, then sweeping off any excess. Add the bread flour to the bowl with the butter and sugar, then add the baking powder and baking soda. Using whisk or flexible spatula, stir until well combined and no dry spots remain. (Be careful, the mixture is thick! I snapped my whisk in half. Maybe use the spatula.)

9. Place the bowl, uncovered, in the refrigerator and allow it to cool for 10 to 15 minutes.

10. While the batter is cooling, use a serrated knife to roughly chop the chocolate into coarse pieces. Avoid chopping the chocolate too fine, as small pieces will melt when mixed into the dough.

11. Remove the dough from the refrigerator and fold in the chopped chocolate. Cover the bowl and return to the refrigerator for 24 to 72 hours to allow the flavors to intensify.

12. To bake the cookies: When you're ready to bake, remove the chilled cookie dough from the refrigerator and let it rest at room temperature for about 10 to 15 minutes to allow it to warm up slightly. Meanwhile, preheat the oven to 350 degrees F with a rack in the center.

13. Scoop the dough into 85g to 90g portions; a level scone and muffin scoop works well here. If you're scooping by hand, the mounds of dough should be about 2 1/4" in diameter. To make smaller cookies (that are still generous in size), scoop the dough into 50g portions using a jumbo cookie scoop.

14. Arrange the scooped cookie dough on parchment-lined baking sheets, spacing them 3" to 4" apart. (Five dough balls fit perfectly on a half-sheet pan. The 90g cookies can be arranged in a 2-1-2 pattern; the 50g cookies can be arranged in a slightly staggered 4x2 pattern.) For consistently shaped cookies, roll each piece of dough into a smooth ball before baking.

15. Bake the large (90g) chocolate chip cookies for 18 to 22 minutes or the smaller (50g) cookies for 15 to 18 minutes, until the edges are set and the cookies are browned, rotating the pan halfway through baking to ensure even browning. (For best results, bake one pan of cookies at a time.) Remove the cookies from the oven and let them rest on the baking sheets until cool enough to handle, at least 15 minutes.

16. Storage information: Store leftover chocolate chip cookies, covered, for up to 5 days; their slightly crispy edges will soften and the cookies will maintain a soft texture. Freeze baked cookies for longer storage.

Tips from King Arthur Bakers

* To avoid scooping chilled (relatively hard) cookie dough: Scoop the dough after about 1 to 2 hours chilling (step 11) and then return to the refrigerator to continue chilling for 24 to 72 hours. Follow the recipe as otherwise written.

* For a more complex, less sweet flavor: Replace up to 1 cup (170g) semisweet chocolate with bittersweet chocolate (between 70% to 75% cocoa content.)

* To bake immediately (no overnight rest): Prepare the recipe as written through chopping the chocolate (step 10). Prepare a 9"x 13" pan with parchment paper sling; lightly grease the shorter, exposed sides of the pan with nonstick spray. Fold in the chopped chocolate; and then immediately transfer the batter to the prepared pan. Spread the batter evenly in the pan. Bake at 350 degrees F for 34 to 38 minutes, until well-browned and set. A toothpick or thin knife inserted into the center should come out with some moist crumbs but no raw batter. Cool the cookie bars completely before using the sling to remove them from the pan and slicing.

* Scooped cookie dough can also be stored in the freezer (after step 13). Bake frozen cookie dough until the edges are set and the cookies are browned, about 22 to 24 minutes. These cookies will spread slightly less than cookie dough that was baked after a 24-hour rest in the refrigerator, but they'll still have their signature shiny appearance, soft texture, and caramelized flavor.

* To make this recipe gluten-free: Replace the bread flour with an equal amount of King Arthur Gluten-Free Bread Flour. For the best overall texture, press down the scooped cookie dough with your fingers until they're about 3"diameter. Bake the cookies for an additional 2 to 4 minutes (about 20 to 26 minutes total) to ensure they're baked through.

Locked Out Of Blogger!

I have been unable to access my Blogger account since 2020.

I have just figured out how to get back in.

I hope to post some recipes this summer.

It has BEEN a while.

Crispy Cheesy Pan Pizza

I made the King Arthur Flour recipe of the Year, Crispy Cheesy Pan Pizza!! It was pretty tasty, but I suppose that is what happens when you get to use all of your favorite toppings! Have fun with your topping selection... just make sure you layer cheese, sauce, toppings, cheese...

         

Crispy Cheesy Pan Pizza King Arthur Flour

Crust

2          cups (240g) all-purpose flour

3/4       teaspoon salt

1/2       teaspoon instant yeast or active dry yeast

3/4       cup (170g) lukewarm water

1          tablespoon (13g) olive oil + 1-1/2 tablespoons (18g) olive oil for the pan

Toppings

6          ounces (170g) mozzarella, grated (about 1-1/4 cups, loosely packed)

1/3-1/2 cup (74g to 113g) tomato sauce or pizza sauce, homemade or store-bought

Freshly grated hard cheese and fresh herbs for sprinkling on top, after baking, optional

Instructions

1. Weigh your flour; or measure it by gently spooning it in a cup, then sweeping off any excess.

2. Place flour, salt, yeast, water and 1 tablespoon olive oil (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.

3. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30- 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.

4. After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of dough up and over its top. Repeat 3 more times, repeating the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called a fold.

5. Re-cover the bowl, and after 5 minutes do another fold. Wait for 5 minutes and repeat; then another 5 minutes, and do a forth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.

6. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1-1/2 tablespoons (18g) olive oil into well-seasoned cast iron skillet that's 10" to 11" diameter across the top, and about 9" across the bottom. A heavy dark cast iron will give you a superb crust; but if you don't have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10" round cake or 9" square pan. Tilt the pan to spread the oil across the bottom, use your fingers or a paper towel to spread some oil up the edges, as well.

7. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that's OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point should reach the edges of the pan; if it doesn't, give it one more 15-minutes rest before dimpling/pressing a third and final time.

8. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.

9. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450 degrees F.

10. When you're ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down like this will prevent the sauce from seeping into the crust making it soggy. Sprinkle on the remaining mozzarella.

11. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual clues and your own preferences to gauge when you've achieved the perfect bake.

12. Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.

13. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.

Earl Grey Yogurt Cake

Another really quick recipe for you! Plus, you probably have all of the ingredients on hand! And who doesn't love Earl Grey?!

Early Grey Yogurt Cake Basically


Ingredients


1          cup vegetable oil, plus more for pan

2          cups (250g) all-purpose flour

1-1/2    teaspoon kosher salt

1/2       teaspoon baking powder

1/2       teaspoon baking soda

2          large eggs

1-1/4    cups (250g) granulated sugar

1          cup plain whole-milk yogurt

3          tablespoons loose-leaf Earl Grey tea or 1/4 tea from bags

2          teaspoons vanilla extract

1          tablespoon raw or granulated sugar


Instructions

1. Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. If you’re not sure what size your loaf pan is, measure it with a ruler from inside edge to inside edge for both the length and width. If you measure from the outside edge, you’ll get an inaccurate reading of the width of the pan, and your cake may end up overflowing! It's the actual empty space of the pan where the cake bakes that matters here, not the width of the entire pan including its edges.

2. Whisk 2 cups (250 g) all-purpose flour, 1-1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl to combine.

3. Vigorously whisk 2 large eggs and 1-1/4 cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 tablespoons loose-leaf Earl Grey tea (or 1/4 cup tea from bags), and 2 teaspoons vanilla extract.

4. Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.

5. Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.

6. Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).

No Bake Chocolate Oatmeal Bars

Very quick and easy to make! Enjoy!

No Bake Chocolate Oatmeal Bars Sugar Apron

Prep: 15 minutes  Chill: 2 hours

Ingredients

1          cup butter

½         cup brown sugar, packed

1         teaspoon vanilla extract

3          cups rolled oats

1          cup semisweet or dark chocolate chips

½         cup peanut butter

Instructions:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside.
Overhangs the edges of the parchment paper to lift the bars easier from the baking dish.
You can use a 9x13-inch if you want thinner bars.

2. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted
and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat for 3 to 4
minutes, or until ingredients are well blended.

3. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly
pressing down. Reserve the other half for the second layer.

4. To make the filling, melt the peanut butter and chocolate chips together in a small
microwave-safe bowl (15 second increments, stir each time) and stir until it's smooth.
Reserve 1/4 cup of chocolate mixture, set aside. Pour remaining chocolate mixture over
the crust in the pan. Spread evenly.

5. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the
remaining chocolate mixture.

6. Refrigerate 2 to 3 hours, or overnight. Bring to room temperature before cutting into bars.

7. Note: Like any no-bake cookie, the final texture of these really depends on how long you boil
the sugar mixture. If it doesn't boil long enough, the cookie/bars mixture will be too soft, if you
boil too long, they could turns out dry and crumbly.

King Arthur Flour: Vanilla Cake Pan Cake

Today, with life the way it is, a lot of baking supplies are in short supply. I was happy to wake up and see a post from King Arthur Flour, showing off their Vanilla Cake Pan Cake. It does not call for eggs or milk. A super easy cake to whip up... tasty too!

           

Vanilla Cake Pan Cake  King Arthur Flour

Cake

2            cups (241 grams)  King Arthur Flour All-Purpose flour

3/4         teaspoon salt

1-1/2      teaspoon baking powder

1/2         teaspoon baking soda

3/4         cup + 2 tablespoons (198 grams) water

1/2         cup (99 grams) vegetable oil

3/4         cup (149 grams) granulated sugar

4-1/2      teaspoons (21 grams) cider or white vinegar

1            tablespoon (14 grams) vanilla extract

1/2         teaspoon almond extract

Frosting

1/4         cup butter (57 grams), regular or vegan, at room temperature

2-1/2      cups (283 grams) confectioner's sugar, sifted if lumpy

1/8         teaspoon salt

1/2         teaspoon vanilla extract

About 2 tablespoons (28 grams) water

1. Preheat the oven at 350 degrees F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.

2. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

3. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

4. Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain.

5. Pour batter into prepared pan.

6. Bake the cake for 30 to 35 minutes, until the top feels set, the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and either serve the cake warm from the over or allow it to cool completely in the pan before frosting.

8. To make the frosting: Beat together the butter, confectioner's sugar, and salt until no large pieces of butter remain.

9. Add the vanilla and 1 tablespoon water, beating to incorporate. Ass enough additional water, a teaspoon at a time, to make spreadable frosting.

10. Leaving the cake right in the pan, if desired, us a spatula or flat knife to apply the frosting.

11. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

**For gluten-free version, substitute King Arthur Gluten-Free Measure for Measure Flour for all-purpose flour; and add 1 large egg to the batter along with the wet ingredients.

Caramel Sticky Buns

I don't enjoy reading long blog post before finally getting to the recipe that I am interested in. I don't generally care about some secret ingredient and how it was found on the shores of some tiny remote island.

I like to cut to the chase! I hope you don't mind.

Caramel Sticky Buns Pumpkin N Spice

1/4            cup unsalted butter

1/2            cup packed light brown sugar

Pinch of salt

2              tablespoons honey

2              tablespoons heavy whipping cream

1              teaspoon vanilla bean paste or vanilla extract

1              (12 pack) King's Hawaiian Original Hawaiian Sweet Rolls


Preheat oven to 350 degrees F. Lightly grease an 8-inch baking pan with cooking spray. Set aside.

In a medium saucepan, melt butter, brown sugar, honey, and salt over medium heat, stirring occasionally until sugar is completely dissolved and mixture is bubbling.

Remove pan from heat and add heavy whipping cream and vanilla extract, stirring to combine. Spread caramel sauce onto the bottom of prepared dish and top evenly with chopped pecans. Place uncut rolls upside down onto caramel mixture.

Bake for about 15 minutes, or until caramel mixture is bubbly. Remove from oven and invert dish onto a large serving platter or plate. Let dish remain inverted for 2-3 minutes, as caramel sauce will drip down sides of rolls and thicken. Slice and enjoy!

Notes:

Caramel sticky bins will keep in an airtight container at room temperature for up to three days.

Sticky buns can be frozen in a freezer-safe container for up to three months. When ready to serve, thaw in the refrigerator and then microwave for a warm treat.

North Carolina Lemon Pie

I am teaching from home, since my school has been closed, due to the craziness that is now occurring. So, with that comes a little bit more time to do stuff throughout the day. I decided to make this pie. It is very quick to mix up and bake. It does take a bit of chilling time (4 hours), so, keep that in mind.

My only suggestions... don't forget to add the corn syrup to the crust like I did. And, maybe care a little bit more when pressing the crust into the pie plate, so it is not uneven, like mine. Ha, ha.

North Carolina Lemon Pie America's Test Kitchen


Crust

6            ounces saltines (approx. 53 crackers)

1/8         teaspoon salt

10          tablespoons unsalted butter, melted

1/4         cup light corn syrup


Filling

1            (14-ounce) can sweetened condensed milk

4            large egg yolks

1/4         cup heavy cream

1            tablespoon grated lemon zest plus 1/2-cup juice (3 lemons)

1/8         teaspoon salt


Topping

1/2         cup heavy cream, chilled

2            teaspoons sugar

1/2         teaspoon vanilla extract


FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Combine saltines and salt in food processor and pulse to coarse crumbs, about 15 pulses. Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.

Transfer saltine mixture to greased 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light and golden brown and fragrant, 17 to 19 minutes.

FOR THE FILLING: Whisk condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.

With pie plate still on sheet, pour filling into crust (crust needn't be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate pie until fully chilled, about 4 hours.

FOR THE TOPPING: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie.

It Has Been A While

Hello! It's been a while... I hope to get back into the swing of things here. I severely broke my ankle last May and I had to have surgery. I missed the last week of school and didn't walk unassisted until just a few days before I went back to work, for this school year, in August.

I didn't do anything all summer long. I'm just getting back into the groove. I'm hoping that means more baking! I plan on continuing with my Bon Appetit recipe adventure and also, to showcase any fun and delicious recipes that I come across.

-Tiffiny

Bon Appetit: Semisweet Chocolate Layer Cake with Vanilla Cream Filling

This cake got me back to baking Bon Appetit recipes, after a long break. It was pretty good and all of my co-workers enjoyed it! Finally got to use some cake stencils that I had lying around.

Semisweet Chocolate Layer Cake with Vanilla Cream Filling

10 servings

Cake

1/2   cup natural unsweetened cocoa powder

2      ounces semisweet or bittersweet chocolate (do not exceed 61% cacao),           chopped

1/2   cup boiling water

1/2   cup buttermilk

1-1/3   cups cake flour

1      teaspoon baking soda

1/2   teaspoon salt

1-1/3   cups (packed) golden brown sugar

1/2   cup (1 stick) unsalted butter, room temperature

2      large eggs

1      teaspoon vanilla extract

Cream Filling

3      tablespoons cold water

1-3/4   teaspoons unflavored gelatin

2-1/4   cups chilled heavy whipping cream, divided

1/2   cup powdered sugar

1      teaspoon vanilla extract

Ganache

1-1/4   cups heavy whipping cream

1/3   cup light corn syrup

16   ounces semisweet or bittersweet chocolate (do not exceed 61% cacao),            chopped

1      teaspoon vanilla extract

Unsweetened cocoa powder or powdered sugar

CAKE: Position rack in center of oven and preheat oven to 350 degrees F. Butter three 8-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Combine cocoa powder and semisweet chocolate in medium bowl. Pour 1/2 cup coiling water over cocoa powder and chocolate and whisk until smooth. Whisk in buttermilk. Set chocolate mixture aside.

Whisk flour, baking soda, and salt in another medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until well blended (mixture will not be smooth). Add eggs and vanilla and beat until light and creamy. Beat in dry ingredients and chocolate mixture. Transfer batter to prepared pans, dividing equally. Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off parchment. Cool completely.

CREAM FILLING: Place 3 tablespoons cold water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Bring 1/2 cup cream just to simmer in heavy small saucepan. Add hot cream to softened gelatin; stir until gelatin dissolves. Place in refrigerator just until cool but not set, stirring frequently, 5 to 8 minutes. Using electric mixer, beat remaining 1-3/4 cups cream, sugar, and vanilla in medium bowl until peaks form. Gradually add gelatin mixture, beating until medium-firm peaks form.

Place 1 cake layer on 8-inch cardboard round or tart pan bottom. Spread half of filling over. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Using icing spatula, remove any excess filling that  may have oozed out between layers. Chill on cardboard round until filling sets, about 2 hours.

GANACHE: Meanwhile, bring cream and corn syrup to simmer in heavy small saucepan. remove from heat. Add chocolate; whisk until smooth. Stir in vanilla. Cool until thick enough to spread, about 2 hours.

Place cake, still on cardboard, on rack set in center of baking sheet. Spread 1/4 of ganache over top and sides of cake. Chill cake 15 minutes. Spread 1/4 of remaining ganache over top and sides of cake again. Chill cake 1 hour. Rewarm remaining ganache in small saucepan over low heat just until lukewarm and pourable, stirring constantly. Pour ganache over cold cake, spreading as needed to cover top and sides. Chill until ganache is set, about 2 hours.

DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 2 hours before continuing.

Cut out paper heart shapes of differing sizes and lay flat atop cake. Sift cocoa powder or powdered sugar over. Carefully lift hearts from cake, revealing design, and serve.

Spicy Mexican Torte

I used to ask to have this as my birthday dinner, for may years, as a kid. It is very easy to make! I doubled the amount of green chilies and beans, as well as added some spices to the meat.

Spicy Mexican Torte

1          pound bulk chorizo or ground beef

2          medium onions, chopped (approx. 1 cup)

4          cloves garlic, finely chopped

1          can (4 oz.) chopped green chilies, drained

6          flour tortillas (10-inch in diameter)

2          cups shredded Monterey Jack

1          can (16 oz.) refried beans

2          tsp ground red chilies

Salsa, sour cream, guacamole, if desired


Cook meat, onion, and garlic in a large skillet over medium heat, stirring occasionally, until meat is no longer pink; drain. Stir in chilies.

Heat oven to 400 degrees F. Grease pie plate, 10x 1-1/2 inches. Place 2 tortillas in pie plate. Spread half of the meat mixture over the tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese, spread with beans. Place 2 tortillas on beans, spread with remaining meat mixture. Sprinkle with remaining cheese.

Cover and bake 40 minutes. Uncover and bake 15 minutes longer or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa, sour cream, and/or guacamole.

Key Lime Ice Box Cake

I discovered this recipe from Food 52, via Instagram. I took it to work, to celebrate my co-workers birthday and it was enjoyed by all!  A very quick and easy recipe to put together.

Key Lime Ice Box Cake

2          cans (14 oz.) sweetened condensed milk

2          cups heavy cream

1/2       lime juice (approx. 8 limes)

1          Tablespoon lime zest, plus more for decoration


Whisk together the condensed milk and heavy cream until combined, in a large bowl. Add the lime zest and juice. Whisk until thick, about 1 minute.

Spread one cup of the condensed milk mixture on the bottom of a deep dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers until dish is full, finishing with a layer of filling. Cover and chill at least 2 hours, or over night. The longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top.

**If I make this again, I will probably add more lime juice... but I am curious if that will make the consistency of the milk mixture a bit too thin.

Chocolate Chip Cookies

I really want to bake something right now, but it's so hot I would die, and my apartment would burn down. So, here's the recipe for chocolate chip cookies that my mom has used my entire life! (I made them a while ago and snapped this photo.) It's Betty Crocker and it's doubled because we don't mess around when it comes to baked goods. I use fair trade chocolate chips from Equal Exchange.

Chocolate Chip Cookies Betty Crocker

2 cups butter, softened (or margarine)
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
2 eggs
4-1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups coarsely chopped nuts (optional)
2 packages chocolate chips (12 oz.)

Heat oven to 375 degrees F. Mix butter, sugars, and egg. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts (if desired) and chocolate chips. Drop dough by rounded teaspoons full about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet. About 90 calories per cookie... 6 dozen (or 12... not sure here, just know you'll have cookies for days).

Chocolate chip bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until golden brown. About 25 minutes; cool. Cut into bars, about 3x 1-1/2 inches. 24 bars.

Crisp Chocolate Chip Cookies: Decreases flour to 2 cups. About 5 dozen.

Jumbo Chocolate Chip Cookies: Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until edges are set, 12 to 15 minutes. Cool completely, remove from cookie sheet. About 1-1/2 dozen.

** Side note: I always bake with salted butter, so I generally omit the salt called for in the recipe.

Bon Appetit Desserts: Pecan Praline Cake

First, I would like to say hello!

Second, I would like to say that this recipe consists of four parts.

Third, I made this for the annual all girl Super Bowl party that I attend.

Fourth, everyone (friends and co-workers) enjoyed this cake.

Away we go!

             

Pecan Praline Cake

This luscious southern-style cake features flavor reminiscent of Louisiana pralines (brown sugar-pecan confections). 12 servings.


Cake

2-1/2          cups cake flour

1-1/2          teaspoons baking powder

1/2             teaspoon salt

2                cups sugar

1                cup (2 sticks) unsalted butter, room temperature

4                large eggs

2                teaspoons vanilla extract

1                cup whole milk

1-1/2          cups chopped pecans


Syrup

3                tablespoons water

3                tablespoons sugar

1                tablespoon bourbon (I used rum, it's what I had on hand)


CAKE: Position rack in center of oven and preheat to 350ºF. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan with waxed paper (I used parchment); butter paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter i large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Stir in pecans. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from pan sides, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen caks. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.

DO AHEAD: Can be made 1 day ahead. Wrap in foil and store at room temperature.



SYRUP: Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat. Stir in bourbon. Cool.

Place 1 cake layer, flat side up, on platter. Brush some of syrup over. Spread 1 cup Vanilla Cream Cheese Frosting over. Top with second layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.


Vanilla Cream Cheese Frosting
Using slightly softened, room-temperature butter ensures easier mixing and a smoother frosting. Makes about 3-1/4 cups


12          ounces cream cheese (Such as Philadelphia brand), room temperature

1/2         cup (1 stick) unsalted butter, room temperature

2            teaspoons vanilla extract

4            cups powdered sugar


Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat in sugar 1 cup at a time, scraping down bowl occasionally.


Pecan Praline Topping
These crunchy brown-sugar pecans are also delicious on their own. Makes about 1-1/2 cups

1          large egg white, room temperature

1          tablespoon water

1/2       cup (packed) golden brown sugar

1-1/2    cups pecan halves


Preheat oven to 300ºF. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet.

DO AHEAD: Can be made 3 days ahead. Store in airtight container at room temperature.

What I Read This Year

Since I have all of the time in the world now (no more school, forever!)... I decided that I would try to read 52 books this year. The most books I have read in one year is 36. This was a challenge that I did not think I could meet, at several points throughout the year.

I would go from reading 5 books in one weekend, to reading zero books in 5 weeks. It was a constant forcing myself to read, but also feeling a bit stressed about meeting my goal. At times, I began to feel like reading was a job, which I most definitely did not like, because I love reading! At some point in early October, I finally caught up to and surpassed the amount of books that I should have read at that time, according to the Goodreads Reading Challenge tracker.

So, what did I read? Did I complete the challenge?  See below!

1. You Learn by Living: Eleven Keys for a More Fulfilling Life by Eleanor Roosevelt

2. The Dreamer by E.J. Mellow

3. The Murder at the Vicarage by Agatha Christie

4. Modern Tea: A Fresh Look at an Ancient Beverage by Lisa Boalt Richardson

5. Neanderthal Seeks Human: A Smart Romance by Penny Reid

6. Modern Lovers by Emma Straub

7. A Curious Beginning by Deanna Raybourn

8. The Hooker and the Hermit by L.H. Cosway and Penny Reid

9. The Player and the Pixie by L.H. Cosway and Penny Reid

10. Against the Tide by Elizabeth Camden

11. The Mothers by Brit Bennett

12. Neanderthal Marries Human: A Smarter Romance by Penny Reid

13. Friends Without Benefits by Penny Reid

14. Rancher's Refuge by Linda Goodnight

15. Rebel of the Sands by Alwyn Hamilton

16. Love Hacked by Penny Reid

17. Beauty and the Mustache by Penny Reid

18. Frommer's EasyGuide to Iceland

19. Jar City by Arnaldur Indridason

20. Independent People by Halldor Laxness

21. No One Can Pronounce My Name by Rakesh Satyal

22. Happily Ever Ninja by Penny Reid

23. Dating-ish by Penny Reid

24. The Animal Under the Fur by E.J. Mellow

25. Attraction: Elements of Chemistry by Penny Reid

26. Heat: Elements of Chemistry by Penny Reid

27. Capture: Elements of Chemistry by Penny Reid

28. Cinder by Marissa Meyer

29. The Lightning Thief by Rick Riordan

30. The Selection by Kiera Cass

31. Lock and Key by Sarah Dessen

32. Someone Like You by Sarah Dessen

33. Sarah's Key by Tataina de Rosnay

34. Bear in Mind by Penny Reid

35. The Elite by Kiera Cass

36. The One by Kiera Cass

37. Of Mice and Men by John Steinbeck

38. The Great Gatsby by F. Scott Fitzgerald

39. A Study in Scarlet by Sir Arthur Conan Doyle

40. A Sheetcake Named Desire by Jacklyn Brady

41. Alex, Approximately by Jenn Bennett

42. Paper Princess by Erin Watt

43. Everything, Everything by Nicola Yoon

44. Love and Gelato byJenna Evans Welch

45. The Cuckoo's Calling by Robert Galbraith

46. Six of Hearts by L.H. Cosway

47. Dark Matter by Blake Crouch

48. Nobody Looks Good in Leather Pants by Penny Reid

49. Tapping the Billionaire by Max Monroe

50. Eleanor and Park by Rainbow Rowell

51. Scarlet by Marissa Meyer

52. Yiddish Wisdom: Humor and Heart from the Old Country by Christopher Silas Neal



Though I own these books, I suggest your local library or borrowing from a friend... unless you want to have your very own library, like I do!

Bon Appetit Desserts: Chocolate Decadence

Decadent is an understatement. This cake is almost pure chocolate!

This cake comes together quite quickly. It is sure to impress your co-workers... or anyone for that matter.

Chocolate Decadence
Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac (or Brandy), and espresso powder. 12 servings

1          pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

10        tablespoons (1-1/4 sticks) unsalted butter

2          tablespoons Grand Marnier or other orange liqueur

1          tablespoon Cognac or brandy

1          tablespoon instant espresso powder or coffee powder

6          large eggs

3/4       cup sugar

            Lightly sweetened whipped cream

            Fresh raspberries

Preheat oven to 350ºF. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.

Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.

DO AHEAD: Can be made 1 day ahead. Cover and let stand still at room temperature.

Cut cake into wedges. Serve with whipped cream and berries.