Take A Bite Of: The best pumpkin chocolate chip cookie. Ever.

Happy October. Let me be the first to say, I love fall. And bring on the pumpkin. Since you have clearly already seen the pumpkins out, why not start on your fall baking? This is one of my favorite recipes for this time of year. Or for all year. Or what I like to call yum, yum, give me some. So I must share it again. And not sure about pumpkin and chocolate chip together? Don't be afraid. These are fantastic. And perfect for sharing (or eating them yourself.) From my kitchen to yours, enjoy every bite.

Pumpkin Chocolate Chip Cookies (Iced)

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 1 cup granulated sugar
• 1 can (15 oz.) Libby's 100% Pure Pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 12-oz. pkg. Chocolate Chips Cookies

Directions:

Preheat oven to 375° F. Grease baking sheets.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.

FOR VANILLA GLAZE:Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Take A Bite Of: JennyMac's Sea Salt Caramel Brownies

Oh, I am in Sea Salt Caramel Brownie LOVE! I found a great recipe a month ago but the brownies were too dense with a flour aftertaste. We like our brownies moist, gooey, and fudgy. Can there be a problem? Yes, moist and gooey lack the density needed to hold the caramel in the middle. Even if you parbake (partially bake half of the batter.) SO: I perfected the absolutely best fudgy brownie recipe exactly how I wanted them. AND, after trying dozens of caramel recipes (who knew there are more caramel recipes than children in the world) I opted to layer the caramel on top of the brownie and cover with a super thick genache.

I have spent a month perfecting this recipe. You know who loved my commitment to the kitchen like a mad scientist? Every single one of my taste-testers. (With 8 various recipes, there are a lot of volunteer taste-testers.) You know who hated it? My ass. But, I was required to taste as I go was I not? And eating homemade sea salt caramel by the spoonful sometimes? Mmm hmmmm, gimme.

The lengths I would go to for you, my chocolate connoisseurs. I blame my obsession on perfecting this recipe upon all of you. But, every minute was SO worth it.

Don't believe me? This picture might be worth more than a thousand words.

Here we go: A recipe of love. From my kitchen to yours, enjoy every bite.

JennyMac's Sea Salt Caramel Brownies

Preheat oven to 350. Spray a 9x9 pan. I recommend lining with parchment paper and spraying again.

Brownie Ingredients and Directions:

Mix: 2 eggs

1/2 cup canola oil

2 t. vanilla

1 c sugar

In separate bowl mix: 1/3 c. cocoa powder

3/4 cup flour

1/4 t. salt

1/4 t. baking powder

Blend dry ingredients into wet ingredients. Pour into prepared pan. Bake for 25-28 minutes or until the sides begin to pull away from the pan.  Let them cool completely. (That means all the way, don't stick your fork in there. They taste much better cooled than hot enough to burn your mouth off.)

NOW: If you want to quit there, GO AHEAD. This brownie recipe is incredibly easy and is SO MUCH BETTER than a box. Why? Because most brownie recipes use butter. Oil is the key to a rich moist brownie (to me.)

BUT: If you have never made caramel let me tell you one word: SIMPLE. 

Sea Salt Caramel Ingredients and Directions:

1/2 cup sugar

3 T. butter

1/4 c cream

1/4 t to 1/2 t of sea salt ( I used Pink Himalayan and sea salt of all kind is not to difficult to find.)

(Have ALL of your ingredients out. Caramel is simple but you need to stay by its side. Do not abandon it to fetch things from the fridge.)

Pour 1/2 c. sugar in a small pan on stove. Cook over medium heat until sugar begins to melt. As it begins melting and turning brown in color begin to whisk and whisk continuously until ALL sugar is melted. You can easily swirl the sugar in the pan as well to keep it moving and melting.

Once it is completely melted, add butter and whisk until butter is completely melted. Take off the heat and after about 20 seconds, slowly add the cream. The mixture will bubble and erupt. Keep whisking until the mixture is completely smooth.  If it begins seizing up, put it back on the hot burner to let the caramel melt a bit and keep whisking. Once it is smooth, pull it off the stove and let it cool. Start with 1/4 t. of sea salt and add more to your own taste.

It will smell delicious and look so warm and yum that you will be tempted to stick your finger in there to sample. DO NOT DO THIS. Hot caramel is similar to lava. Your mouth wants to be treated better than that. Just be patient.

Once the caramel is cooled, spread it over your brownie mixture. I spread it almost to the edges.

FINALLY:

Chocolate Genache Ingredients and Directions:

Chocolate genache can be prepared in several ways. The trick is, the thicker you want it, use more chocolate than cream. For this, I used about 1/4 cup cream to 6 oz of finely chopped chocolate. You can certainly modify amounts. The standard ratio is 1 c cream to 12 ounces of chocolate. Experiment. You can ALWAYS add more chocolate.

Place the cream in a small pan and heat to almost the boil. Pour over your chopped chocolate and stir stir stir stir it smooth.  I also add a teaspoon of vanilla at this point.

Spread over caramel layer and put in the fridge for about 30 minutes to set. You can easily cut and serve after they are set. Take a bite. You can send me a love note via email.

Cinco de Mmmmmmayo

A post in two parts:

The Sour:

Did I really hear three separate intelligent adults ask over the course of last week "what day is Cinco de Mayo?"  Maybe you don't know Spanish. But trust me, you don't need a translator. You only need to have either: 

1. attended college. You will know Cinco de Mayo and its correlated festivities like you know your name after your freshman year.

2. Live anywhere near a bar because it seems it is the duty of every bar to celebrate Cinco de Mayo. Even at Heinrich's Hofbrau Fetszelt.

3. Drive by any bar any time during the week prior to Cinco de Mayo. They even make it easy on those passing by because they have giant signs indicating: Cinco de Mayo Fiesta! HERE on MAY 5!

The first and second time I heard someone ask, I thought they just forgot that Cinco de Mayo is May 5. The third time, I thought oh heaven help us BUT for the benefit of the doubt I considered perhaps this person meant the actual day of the week. 

Me: Do you mean what day of the week?

Him: No, the actual date

Me: ummmm, I think it's on the 10th.

Him: I don't think so. I think cinco means five. 

Me: Tell me all about it Juan Ponce de Leon. 

For everyone celebrating with a cool tangy margarita treat-a, some chips and salsa, a refreshing Pacifio, or just simply wearing a sombrero to celebrate the long ago day in history the Mexican Army beat the French at the Battle of Puebla (It is not Mexico's Independence Day by the way) please enjoy. 

The Sweet:

When you make this cake, or lure someone with all kinds of frisky favors to make it for you, and then you want to immediately sit down and compose a sonnet to forever capture your feelings of love and chocolate passion, don't pen that ode to me. This is my Aunt Shelley's recipe. I don't typically post recipes middle of the blog week but this is one of my all-time favorite tributes of goodness. And JohnnyMac, who doesn't really dig sweets, once saw me packing this up after a party for one of our friends and he immediately lured me (with all kinds of frisky favors) to give away very little and save the rest for him. It. is. THAT. GOOD.

Happy Cinco de Mayo friends!

Mexican Chocolate Cake:

Ingredients:

1 stick butter (no one said light or fat-free did they?)
1/2 cup oil ( I use canola)
2 squares unsweetened chocolate
1 cup water
2 cups unsifted all purpose flour
1 tsp baking soda
2 cups sugar
1/2 cup buttermilk (*you can make your own, see below)
2 eggs
1 tsp cinnamon
1 tsp vanilla

Put butter and chocolate in saucepan over medium low heat until completely melted. Cool by adding oil and water. Put all other ingredients in mixing bowl and slowly incorporate the melted chocolate mixture until well blended. Pour into a greased 11 x 15 pan (you can use a lipped cookie sheet) and bake for 20-25 minutes at 350 degrees. While cake is still warm top with:

Mexican Chocolate Cake Icing:

1 stick butter (don't worry about it!)
2 squares unsweetened chocolate
6 Tbl milk
1 lb powdered sugar.
1 tsp vanilla

Put butter and chocolate in saucepan until completely melted. Remove from heat and add milk, vanilla, and powdered sugar. Use handmixer until completely smooth.

Note: the batter and icing are not stiff.
Note 2: when my Aunt makes this cake, she uses all buttermilk and no water
Note 3: I have added cinnamon to the icing as well. And I have added a dash of cayenne pepper to the batter before too. Mmmmm...spicy and fantastic.

* if you don't have buttermilk, add 1/2 T of lemon juice or vinegar to 1/2 c. of milk. Let stand for a few minutes and then proceed.

Take A Bite Of: Cookie Dough Truffles

I know you like your chocolate. So I've got a little something for you: Cookie Dough Truffles. Here is an easy fix for your chocolate-based addiction, and a fun twist on class truffles (which I have made many times and will confirm truffles are one thing I would rather just purchase.)

This makes five dozen but you can go ahead and tell everyone it only makes 1 dozen and hoard the rest to yourself.  Buon Appetito!

Cookie Dough Truffles

Ingredients

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours. *Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

And Happy Birthday this weekend to our friend Tracie at Stir-Fry Awesomeness. Celebrate, good times, come on....

Take A Bite Of: Chocolate Bread Pudding

Something so inviting...a little chocolate sin never hurt anyone, now did it? Our friend Martha Stewart shares this incredible recipe which I will personally vouch for. When everyone else is bringing apple pie to the holiday bash, this little concoction will earn you rave reviews. The person who brings the apple pie will even be back for seconds. Buon Appetito!



Chocolate Bread Pudding
Ingredients:

• 2 cups heavy cream
• 2 cups milk
• 1 whole vanilla bean, split in half lengthwise, seeds scraped
• 3 cinnamon sticks (optional)
• 1 loaf brioche (about 1 pound, or you may substitute white bread)
• 12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
• 8 large egg yolks
• 3/4 cup sugar
• 1 package (8 ounces) creme fraiche

Directions

1. Heat the oven to 325 degrees. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
2. Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
3. Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.
4. Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
5. Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.

   

Take A Bite Of: Cookie Dough Brownies

In my tip-toeing through the BlogTulips last week, I came upon a dessert that I just craved immediately. AND will be making for a party tomorrow.

From the fabulous Rhiannon (aka Little Ms Baker) at Pink Sugar Desserts is this combination of two of my favorite treats: Brownies and Chocolate Chip Cookies. And it might be one of the easiest you will ever make because there are two ingredients. Now, normally, I am a girl who likes it "from scratch" but I will cheat on this...because cheating never felt so good.

This photo and recipe belong to Pink Sugar so go and visit her site, for more visual baked goodness.
Two ingredients: Cookie Dough and Brownie Mix. Thank you Betty Crocker and Pillsbury for making my life so tasty. To make this deliciousness, all you have to do is prepare the brownie batter according to the box and then pour into a 9 x 9 greased pan.

Scoop spoonfuls of cookie dough and press into the brownie batter until there seems to be a even ratio of cookie dough to brownie batter. Bake in a preheated oven at 350 degrees F for 35-40 minutes or until the tops of the cookie dough is nice and brown. Remove from oven and then let cool.

For the chocolate ganache topping:

Melt 1 1/2 cups of chocolate chips
3/4 cups of whipping cream
5 tbsp of butter in a saucepan over low heat until the chocolate chips are smooth and melted.

Pour over the brownies and then put in the freezer (if you're not patient enough like me to wait for the fridge to cool these babies off) until set, about 45-60 minutes. Cut into pieces and pig out, I mean, enjoy.

Buon Apetito!!!

Take a Bite Of: Mexican Chocolate Cake

Congratulations to Tara at Tarable for winning the Starbucks giveaway. Thank you all for celebrating that landmark with me.

We are having a fab get together this afternoon with some close friends and family before JohnnyMac and I head off to the formal night of my 20 year reunion. JohnnyMac's interest in his own 20 year reunion was quite low to the ground while my enthusiasm for mine is skyrocket-like which includes high kicks and singing song lyrics like "It's tricky to rock and rhyme, rock and rhyme its right on time".

And since I am a speaker tonight, I green-lighted a few extra shots for him, AND assured him none of my comic stylings on the mic will be about him.

And if you don't like to bake, don't want to learn, but need the one sure thing you can bring to holiday parties, office get togethers, or baby showers, look no further my friend. This may be the most delicious cake I have ever made. And I make a particular cake that requires seven hours of my time. This one though, could not be easier. I even won a neighborhood bake-off with this recipe.

Not too long ago, it was pointed out to me (by JohnnyMac and supported by HiPie) that whenever I make something I like, instead of just asking someone to try it and tell me what they think, because I am brimming with enthusiasm (and confidence, apparently) I opt rather to say "try this. Its incredible, isnt it?" I will save you all of the accolades that accompany this recipe because some people don't need to be led to the water to drink, do they? Buon Appetito!

Mexican Chocolate Cake:

Ingredients:

1 stick butter (no one said light or fat-free did they?)
1/2 cup oil ( I use canola)
2 squares unsweetened chocolate
1 cup water
2 cups unsifted all purpose flour
1 tsp baking soda
2 cups sugar
1/2 cup buttermilk (*you can make your own, see below)
2 eggs
1 tsp cinnamon
1 tsp vanilla

Put butter and chocolate in saucepan over medium low heat until completely melted. Cool by adding oil and water. Put all other ingredients in mixing bowl and slowly incorporate the melted chocolate mixture until well blended. Pour into a greased 11 x 15 pan (you can use a lipped cookie sheet) and bake for 20-25 minutes at 350 degrees. While cake is still warm top with:

Mexican Chocolate Cake Icing:

1 stick butter (don't worry about it!)
2 squares unsweetened chocolate
6 Tbl milk
1 lb powdered sugar.
1 tsp vanilla

Put butter and chocolate in saucepan until completely melted. Remove from heat and add milk, vanilla, and powdered sugar. Use handmixer until completely smooth.

Note: the batter and icing are not stiff.
Note 2: when my Aunt makes this cake, she uses all buttermilk and no water
Note 3: I have added cinnamon to the icing as well. And I have added a dash of cayenne pepper to the batter before too. Mmmmm...spicy and fantastic.

* if you don't have buttermilk, add 1/2 T of lemon juice or vinegar to 1/2 c. of milk. Let stand for a few minutes and then proceed.

Take A Bite Of: Boston Cream Cupcakes with Godiva Ganache

Oh, sinful goodness that can be yours by this afternoon. The reason for my chocolatey sensation? Its a way of celebrating today.

Why am I celebrating? Because, I am an "Award Winning" blogger.

My gratitude to The Peach Tart for my MAJOR award, and to I Love Brownies for another Honest Scrap award, and to Ms. Lee at I Want to Make That for giving me a Lovely Blog award. And what better way to celebrate awards then with cupcakes? Well, yes, there are other ways but we can get to the cocktails later. Buon Appetito!

Boston Cream Cupcakes with Godiva Ganache

Custard Filling:
1 cup whole milk
2 tablespoons cornstarch
3 large egg yolks, at room temperature
1/3 cup granulated sugar
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/8 teaspoon salt

Cupcakes:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 vanilla bean, split lengthwise
10 tablespoons unsalted butter, softened
6 large egg yolks, at room temperature

Ganache Frosting:
2/3 cup heavy cream
5 bars (1.5 oz each) Godiva® Solid Dark Chocolate, finely chopped

Make Filling: (Prepare at least 2 hours or up to 1 day in advance.)
1. Whisk together 1/4 c. milk with cornstarch until smooth. Add 3 egg yolks and whisk until blended. Set aside.

2. Combine remaining 3/4 cup milk and 1/3 cup sugar in small heavy saucepot and heat to a boil over medium heat, stirring occasionally. Remove from heat and whisk half of milk mixture into egg yolk mixture. Return mixture to pan. Heat to a boil. Simmer gently for 1 minute, whisking constantly until slightly thickened.

3. Remove from heat and whisk in butter, vanilla extract and 1/8 tsp salt. Transfer filling to a covered container and refrigerate for several hours until thickened and completely cool.

Make Cupcakes:
1. Position oven rack in center of oven. Heat oven to 350°F. Line muffin cups with paper liners or grease muffin cups and sprinkle with 2 tablespoons flour; tapping out excess.

2. Whisk together flour, baking powder and 1/2 teaspoon salt in medium bowl; set aside.

3. Place 1 1/4 c. sugar in small bowl. Scrape out vanilla bean seeds into sugar with a small knife. Mix to distribute seeds in sugar; set aside.

4. In medium bowl beat butter and sugar mixture with electric mixer at medium-high speed about 5 minutes or until light and fluffy. Add 6 egg yolks, two at time, beating well after each addition. Scrape down sides of bowl. Reduce speed to low and add flour mixture in 3 additions. Beat until smooth, scraping down sides of bowl as necessary.

5. Reserve approx 2 cups of batter. Spoon remaining batter evenly into prepared muffin cups. Make a slight well in center of each filled muffin cup using the back of a teaspoon. Add about 2 T. of custard filling over each filled muffin cup using a pastry bag or small ice cream scoop. Completely cover filling with reserved batter.

6. Bake cupcakes in two batches, for 22 to 24 minutes or until tops are golden brown and set. Cool cupcakes in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

Make Frosting:
1. In small saucepot, add cream and heat to a boil over medium heat. Remove from heat and add chocolate. Whisk until chocolate is completely melted and set aside.

2. Using small angled spatula spread about 2 T. of frosting in an even layer over top of each cupcake. Refrigerate for at least 40 minutes to set frosting. Serve at room temperature. And be sure to save one for me.

Take A Bite Of: 12 Layer Chocolate Cake

Your soon to be favorite birthday gift. This recipe is from Art Smith, personal chef to Oprah for over a decade. The picture alone will make you salivate. Its birthday weekend here for multiple family and friends so what better way to show some love than 12 layers of deliciousness? Buon Appetito!

12 Layer Chocolate Cake

Ingredients:
Cake:
Butter, flour, and waxed paper, for coating the pans
3 sticks unsalted butter, softened
2 1/4 c. sugar
6 eggs
4 1/4 c. all-purpose flour, sifted 3 times
1 1/2 t. baking powder
pinchs salt
3 c. milk
1 1/2 t. vanilla extract

Icing:
3 c. sugar
1/2 c. high-quality cocoa powder
2 sticks unsalted butter, cut into cubes
1 can (12-ounce) evaporated milk
1 T. vanilla extract

Pecan halves, for garnish (optional)

Directions
Preheat the oven to 375 degrees. Butter four 9-inch cake pans and line the bottoms with waxed paper, then butter the paper. Flour the pans.

Sift together the flour, baking powder, and salt in a medium bowl. To the butter and egg mixture, gradually add the flour mixture and milk, alternating between them. Continue to scrape down the sides of the bowl. Once the flour and milk are incorporated, add the vanilla extract.

Add 1 cup of batter to each prepared pan and bake for 10 to 12 minutes, or until light brown. Remove the layers from the pans and cool on a wire rack, placing the paper side down. Wash the pans. Butter and flour the pans again for the next batch of cakes. Repeat the process until 12 layers are baked.

When all the layers have cooled, make the icing. Combine the sugar, cocoa, butter, and evaporated milk in a large saucepan. Bring to a rolling boil, then reduce heat and cool 2 minutes until the icing is thin but spreadable. (This icing becomes thicker as it cools.) Add the vanilla extract.

Remove the waxed paper from each layer. Place one layer of cake on a wire rack and spread with icing. (For easier cleanup, assemble the cake over an edged sheet pan to collect runoff icing.) Add the next layer and ice it. Continue adding and icing layers, then pour remaining icing over the top. Icing that drips down can be used to cover the sides. Garnish with pecan halves, if desired.

Take A Bite Of: Outrageous Brownies

Chocolate sin anyone? Ina Garten is a phenomenal chef and this recipe of hers is fantastic. Worth the time to produce 20 king size brownies that will have your dessert faire the top of everyone's wish list. What better treat for yourself or another mother you love on this fabulous weekend? Buon Appetito.

Outrageous Brownies

Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt

3 cups diced walnuts (Optional. I omit).

Directions

Preheat oven to 350 degrees F.

Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.