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chocolate

Chewy Chocolate Molasses Cookies

October 8, 2021 by sblades Leave a Comment

I saw these Chewy Chocolate Molasses Cookies in the September 2021 Costco Connection magazine and knew we would love them.  The original recipe is from Anna Olson (annaolson.ca). 

They began life with a bunch of grated and ground ginger in them, but I’ve left most of that out since I don’t prefer the strong taste of ginger.

The final version is a soft, chocolaty, deeply flavorful cookie with just enough molasses and spice to make them a delicious addition to holiday baking.

Rich chocolate cookies on parchment paper

These chocolate cookies are fairly quick and easy to throw together in one bowl – wet ingredients mixed in with the dry ingredients.  Add chocolate chips and toasted nuts (optional) and you’re done.

The recipe calls for a 2-hour or more refrigeration period and you’ll find it really does need it.  The batter/dough is very thin – almost like brownie batter – and needs to firm up quite a bit to create the pretty, crackly end result.

Soft chocolate cookies on a white plate with a small glass of milk in the background

Molasses adds such a nice depth to these and the spices really make it a special cookie.  You’ll be reminded that the holidays are around the corner when you get a whiff of the cinnamon and bit of ginger while they’re baking.

These Chewy Chocolate Molasses Cookies will be a unique and delicious addition to Thanksgiving or Christmas desserts table. 

They’re best the first or second day after baking, but will still be pretty good on the 3rd day.  If you want to do pre-baking, just let them cool completely and then freeze them for use later.

You may also enjoy these rich Chewy Chocolate Cookies or the outstanding recipe for my Mother’s Molasses Cookies (my very favorite Christmas treat!).

Soft chocolate cookies on a white plate with a small glass of milk in the background

Chewy Chocolate Molasses Cookies

Yield: 32
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Rich, chewy chocolate cookies with a light molasses and spicy flavor.

Ingredients

  • 3/4 C butter, melted
  • 1/3 C brown sugar, packed
  • 1/3 C granulated sugar
  • 1/3 C molasses
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 C all-purpose flour
  • 1/2 C cocoa powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 C chocolate chips
  • 1 C chopped toasted pecans (optional)
  • 1/2 C granulated sugar (for rolling dough)

Instructions

  1. In a large bowl, whisk together the melted butter, brown sugar, granulated sugar and molasses. Whisk in the egg and vanilla until blended.
  2. Sift the flour, cocoa powder, baking soda, cinnamon, ginger, and salt into the wet ingredients and stir until thoroughly combined. The dough will be thin, like brownie batter.
  3. Stir in the chocolate chips and, if desired, the pecans. Place bowl in the refrigerator for at least 2 hours.
  4. Preheat the oven to 350°. Prepare two cookie sheets with parchment paper (or spray very lightly with cooking spray
  5. Roll 1 tablespoon of dough into a round ball and roll in sugar. Place on cookie sheet and repeat with remaining dough, making sure dough balls are at least 2 inches apart (they spread quite a bit). Bake for 11 to 12 minutes - middle will still be a little puffy to the touch. (Keep dough bowl in the refrigerator while cookies are baking to keep the dough stiff.)
  6. Cool the cookies on the baking sheet for about 5 minutes, then move with a spatula over to a rack to completely cool.
  7. Store in a sealed cookie container for up to 3 days for the best taste or freeze after cooled completely.

Notes

Original recipe had 1 1/2 tbsp of grated fresh ginger and a whole teaspoon of ground ginger. I liked them better without the fresh ginger and with only 1/4 tsp of ground ginger.

Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 115mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: chocolate, chocolate cookies, holiday baking, holiday cookies, molasses cookies

Chocolate Orange Biscotti

August 25, 2020 by sblades Leave a Comment

Chocolate Orange Biscotti

Time to whip out the new and improved Joy of Cooking and get a head start on Fall baking/cooking!

Out of the thousands of recipes in this cookbook, I chose seven to start with. And yes, I flipped through every one of the 1165 pages of this book (and there are no photos!).

There are a lot of recipes I won’t try that have things like squirrel and tripe (yikes), but there are oh, so many more that I will try, like this rich Chocolate Orange Biscotti.

…

Read More

Filed Under: All Recipes, Cookies Tagged With: biscotti, chocolate, chocolate orange biscotti, cookies, Joy of Cooking

ATK’s Chewy Brownies

May 28, 2020 by sblades 2 Comments

A couple of months ago, before we all went insane staying in our homes, America’s Test Kitchen aired an episode listing their Top 20 most popular recipes of all time.

If there are brownies on any list anywhere, I’ll definitely make them and what do you know, ATK’s Chewy Brownies were there on the list!

ATK Chewy Brownies

I’ve made a couple of other recipes from this list – the wonderful Sticky Buns and the New York Thin Crust Pizza Dough. Sticky Buns – excellent. Pizza dough – no, no, no – it didn’t work out for me and I don’t recommend it (threw away the pizza).

Now, to these Chewy Brownies. Outstanding, fudgy brownies that you would be proud to take to any gathering. Or better yet, stay home and eat them all.

ATK Chewy Brownies

I think the bottom and top get chewy from baking them on the bottom rack of the oven. Then there’s the most fudgy, chocolaty insides that I’ve ever had in a brownie.

ATK tried to mimic boxed brownies since everyone seems to like them so much (including me), but I have to say these are better than any boxed.

ATK Chewy Brownies

I like this recipe because it’s made in a big bowl and all of the ingredients are whisked, then stirred together.

Pour the batter into the pan, pop them in the oven and 45 or so minutes later you have incredible brownies. Their recipe says to bake for 30-35 minutes, but mine took a little over 45. You’ll want to test them after 35 minutes, depending on your oven.

Bret likes frosting on brownies. I can’t imagine putting frosting on these rich brownies – they definitely don’t need it. He’ll just have to suffer and eat them wonderfully plain.

ATK Chewy Brownies

ATK’s Chewy Brownies use three kinds of chocolate – Dutch-processed cocoa powder, unsweetened chocolate, and bittersweet chocolate. Yes, the Dutch-processed cocoa powder does make a difference, so get it if you can. I got mine at Central Market for a pretty good price.

Don’t have much of a preference for the unsweetened baking chocolate, but for the bittersweet chips, go with Ghirardelli. They’re usually available at your local grocery store.

I hope you enjoy these brownies. They definitely deserve to be on America’s Test Kitchen’s Top 20 list. Absolutely.

ATK Chewy Brownies

ATK's Chewy Brownies

Yield: 25 brownies
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 35 minutes

Rich, decadent perfect chocolate brownies made with three kinds of chocolate.

Ingredients

  • 1/3 C (1 oz) Dutch-processed cocoa powder
  • 1 1/2 tsp instant coffee granules
  • 1/2 C plus 2 tbsp boiling water
  • 2 oz unsweetened chocolate,finely chopped
  • 1/2 C plus 2 tbsp vegetable oil
  • 4 tbsp (1/2 stick) butter, melted
  • 2 large whole eggs, plus 2 large egg yolks
  • 2 tsp vanilla extract
  • 2 C (14 oz) granulated sugar
  • 1 3/4 C (8 1/4 oz) all-purpose flour
  • 3/4 tsp table salt
  • 6 oz bittersweet chocolate chips or chunks cut into 1/2 " pieces

Instructions

  1. Move an oven rack to the lowest position in the oven. Preheat the oven to 350 degrees. Line a 13x9" pan with aluminum foil (to lift out brownies after they're cooled) and spray the aluminum foil lightly.
  2. In a large bowl, whisk the cocoa, coffee granules, and boiling water together until smooth. Add the finely chopped unsweetened chocolate and whisk together until melted and smooth.
  3. Whisk in the oil and melted butter (the mixture will look slightly curdled but it'll blend later). Add the whole eggs and egg yolks, and vanilla and continue to whisk until smooth and totally combined.
  4. Whisk in the sugar until fully incorporated. Add the flour and salt and stir completely together with a rubber spoon or spatula. Fold in the bittersweet chocolate pieces.
  5. Pour the batter into the pan and bake until a toothpick inserted toward the sides of the brownies comes out lightly moist with a few crumbs. Mine took about 45 minutes, but start checking at 35 minutes.
  6. Put the pan on a wire rack and let brownies cool for about an hour (so they won't fall apart). Lift the brownies from the pan by the aluminum foil flaps and set on the rack to completely cool.
  7. Remove the aluminum foil and make 4 even cuts horizontally and also vertically (to equal 25 squares) and serve. Store in an airtight container for up to 4 days. Like they'll last that long.

Notes

Tips and Stuff:

The original recipe calls for instant espresso, but I used coffee granules.  This ingredient is optional, but recommended.

I used canola oil instead of vegetable oil.

The original recipes calls for 2 1/2 cups of sugar, but they were plenty sweet and rich at 2 cups of sugar.

The original recipe calls for 30-35 minutes in the oven, but mine were almost raw in the middle at 30 minutes.  Mine took more like 45-50 minutes, but don't over bake them - they are very moist.

Nutrition Information:
Yield: 25 Serving Size: 1 brownie
Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 89mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 3g
© adapted slightly from America's Test Kitchen
Category: Bars

Filed Under: All Recipes, Bars Tagged With: America's Test Kitchen, America's Test Kitchen Brownies, ATK chewy brownies, bars, best brownies, Brownies, chewy brownies, chocolate, dessert

Chocolate Guinness Bundt Cake with Yogurt Glaze

March 20, 2020 by sblades 9 Comments

Chocolate Guinness Bundt Cake

I can’t believe a month has already passed since the last Cake Slice Baker’s cake. This month I chose Chocolate Guinness Bundt Cake with Yogurt Glaze from The New Way to Cake. Why? Because it’s chocolate, it has yogurt in the cake and the glaze, and I can finally use that bottle of Guinness Stout that’s been in the fridge for six months.

The Guinness and the yogurt give this cake the most incredible texture. It’s moist and almost loose-textured, but holds together beautifully and is a real treat to eat. While taking photos, I couldn’t stop nibbling a bit here and there (to make the photos better, don’t judge).

Chocolate Guinness Bundt Cake

Chocolate Guinness Bundt Cake with Yogurt is so very easy to put together and the thin batter is all whisked by hand. I love my KitchenAid mixer, but sometimes it’s nice not to have to drag it out, then have to clean the bowl and other bits.

The smell of the mixture after the cocoa is added to the Guinness is heavenly. I can see adding sweetener and cream to that combination and making a unique, delicious hot cocoa.

Don’t over bake this cake – you don’t want to dry it out. Mine was done at 38 minutes. It’s easy to turn out of the pan, but be sure and set your timer for 10 minutes. If you try to turn it out any earlier, it’s so tender that it might break. Any later than 10 minutes and it may stick to your pan. I greased and floured my pan so well that I don’t think anything would have stuck, though!

Chocolate Guinness Bundt Cake

The yogurt glaze is fairly thin, so I add quite a bit of extra powdered sugar. Of course using regular undrained plain yogurt in the glaze might have had something to do with it being thinner than expected. I recommend plain Greek yogurt for the cake batter.

You can’t really taste the Guinness in the cake. Bret says he can taste it a little, but it’s just a whisper. I’m kind of glad because I’m not really a big fan of stout beer (or any beer, really).

All I know is that this Chocolate Guinness Bundt Cake is delicious and luscious. I can see using this for any of my chocolate cake requests!

Chocolate Guinness Bundt Cake

Chocolate Guinness Bundt Cake

Chocolate Guinness Bundt Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Deeply chocolate, incredible chocolate cake. You can't really taste the Guinness, but it along with the yogurt give this cake an outstanding texture!

Ingredients

  • 1 C butter
  • 1 C Guinness Stout
  • 1/2 C plus 3 tbsp cocoa powder
  • 2 C all-purpose flour
  • 1 3/4 C sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 C plain yogurt
  • For the yogurt Glaze:
  • 3/4 C plain yogurt
  • 1/4 C confectioners sugar
  • 1/2 tsp vanilla

Instructions

  1. Preheat the oven to 350°. Grease and flour a 10-cup bundt pan well, including around the inside edges of the tube. Tip out the excess flour.
  2. Simmer the butter and Guinness in a medium saucepan until the butter melts. Remove from the heat and whisk in the cocoa powder until smooth. In a large bowl, whisk together the flour, sugar, baking soda, and salt and set aside.
  3. In a medium bowl, whisk together the eggs and yogurt until smooth.
  4. Drizzle the Guinness mixture into the egg/yogurt mixture, continuously whisking until combined. Pour the liquids into the flour mixture and whisk together briefly until there are no lumps (it is a thin-ish batter).
  5. Pour into the prepared pan and bake for 35-38 minutes or until a toothpick comes out clean. Remove the cake from the oven and let sit in the pan on a rack for exactly 10 minutes (too early and it might break, too much later and it might not come out of the pan). Turn out onto the rack and let cool completely.
  6. Mix together the glaze ingredients. Place a sheet of waxed paper under the rack. The glaze will be thin-ish, but you can make it thicker if you'd like. Pour the glaze over the cake to cover it completely. Let sit for a few minutes, then scoop up the excess glaze from the waxed paper and drizzle over the cake if you'd like.

Notes

Tips and Stuff:

Original recipe calls for unsalted butter, but I use salted.

I used Greek yogurt in the cake mix, but plain regular yogurt for the glaze just because that's what I had in the refrigerator.

The glaze is thin - not like a usual drizzle.  Make it like you like it, though.  Since I used regular yogurt on the glaze, I added much more confectioners sugar to make it thicker.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 386Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 74mgSodium: 419mgCarbohydrates: 52gFiber: 1gSugar: 35gProtein: 6g

Nutrition Values are Approximate

© Benjamina Ebuehi
Category: Cakes
 
 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 
 

It is a new year and a new book – The New Way To Cake – and our choices for March 2020 were ~

Pecan and Burnt Honey Cake

  • Amandie Bakes
  • Sweet Sensations

Citrus Poppy Seed Cake

  • Culinary Adventures with Camilla
  • A Day in the Life on the Farm
  • Oven Delights
  • Making Miracles
  • Karen’s Kitchen Stories

Chocolate Guinness Cake with Yogurt Glaze

  • All That’s Left Are The Crumbs 
  • My Recipe Reviews
  • A Little Bit of All Right

Filed Under: All Recipes, Cakes Tagged With: Benjamina Ebuehi, bundt cake, chocolate, chocolate cake, Guinness cake, Guinness Stout, The Great British Bakeoff, The New Way to Cake

Chocolate St. Honoré Cake

January 20, 2019 by sblades 15 Comments

Chocoate St Honore Cake

It’s January and The Cake Slice Bakers group is starting a new cake cookbook – “The European Cake Cookbook” by Tatyana Nesteruk. This isn’t a run-of-the-mill everyday cake cookbook. It’s a trip around the world, beginning with Chocolate St. Honoré Cake.

I have to admit that when I think European cakes, I think of dryer cakes with no frosting – maybe with a layer of raspberry jam somewhere on them. That’s certainly not the case with this cake!

Chocoate St Honore Cake

I can see already that the cakes from this book are going to present more of a challenge for my lowly cake baking skills. I chose this Chocolate St. Honoré Cake because it uses puff pastry, which I’ve never used in anything before. Of course, it’s store-bought puff pastry, but still.

Then, on top of the puff pastry, you add a layer of pate a choux. Pate a choux (pateh ah shoe) is easier to make than you would think, so don’t let it scare you away.

After the pastry is baked, it’s layered with luscious whipped cream and from-scratch chocolate custard. Oh wait, let’s make a few profiteroles (mini round eclairs) also filled with chocolate custard and mound them on top the cake.

Chocoate St Honore Cake

What you end up with is a big ole’ French pastry that makes you feel like you’re sitting in an outside cafe eating a little slice of heaven.

Grab a cappuccino, sit back and enjoy. This is an incredible cake.

Chocoate St Honore Cake

Stretch your baking wings and try this fantastic, impressive Chocolate St. Honoré Cake.  Give yourself plenty of time to make this.

Make sure and take note of the ingredient changes I made in the Tips and Stuff section of the recipe below.

Chocoate St Honore Cake

Chocolate St. Honoré Cake

Yield: 8 - 10
Prep Time: 1 hour
Cook Time: 1 hour
Inactive Time: 30 minutes
Total Time: 2 hours 30 minutes

Awesome French pastry "cake" loaded with whipped cream, dreamy chocolate custard, and profiteroles.

Ingredients

  • 2 sheets puff pastry, thawed
  • 1 C water
  • 1/2 C (113 g) unsalted butter
  • 1/4 tsp salt
  • 1 C (125 g) all-purpose flour
  • 4 large eggs
  • Chocolate Custard:
  • 2 egg yolks
  • 1/2 C (67 g) sugar
  • 2 tbsp (18 g) cornstarch
  • 2 tbsp (30 ml) water
  • 1 1/2 C (355 ml) milk
  • 1 tbsp (8 g) all-purpose flour
  • 1/2 C (90 g) semi-sweet chocolate chips
  • 1/4 C (57 g) unsalted butter
  • Chocolate Dip:
  • 1 C (175 g) chocolate melts, melted
  • Cream:
  • 8 oz (227 g) mascarpone cheese, softened
  • 2 tbsp (30 ml) cognac
  • 2 C (473 ml) heavy cream, chilled
  • 1/2 C (100 g) sugar

Instructions

  1. Preheat the oven to 425°.  Line two baking sheets with parchment paper.
  2. Transfer the thawed pastry sheets onto the baking sheets and cut out two 9" circles with a knife.  Refreeze the scraps for future use.  Pierce the puff pastry circles all over with a fork to prevent air pockets and set aside.
  3. To make the pate a choux:  In a medium saucepan over medium heat, combine the water, butter and salt, and stir until the butter is melted and the mixture comes to a simmer.  Add the flour all at once and continue cooking and stirring until a dough ball forms (30 seconds to 1 minute). 
  4. Transfer the dough into a mixing bowl and let cool for about 10-15 minutes until just warm to the touch.  After cooled, add the eggs, one at a time and mix well between additions, scraping down the sides of the bowl if needed.  Transfer the sticky dough into a pastry bag tipped with a large, round tip.
  5. Pipe the dough over the unbaked puff pastry, creating three concentric rings.  With the remaining dough, pipe out 1 to 1 1/2" dollops for the profiteroles.  Wet the tips of your fingers and smooth down the top of the dollops slightly.
  6. Move your oven racks to middle and mid-upper levels if needed.  Bake the layers at 425° for 10 minutes.  Switch the pans to the opposite level, turning the pan front to back as you do. 
  7. Reduce heat to 350° and bake for an additional 35 minutes, until the pastry is golden brown.  Remove from oven and use a small filling tip (or chop stick) to punch a little hole in the bottom of each profiterole. Cool completely, approximately 30 minutes. 
  8. For the custard:  In a medium bowl, whisk together the egg yolks and sugar until thick and pale.  In a small cup, combine the cornstarch and water to create a smooth slurry and add it to the egg yolk mixture and set aside.  In a medium saucepan, whisk together the milk and flour.  Cook over medium heat, stirring constantly, until steaming hot.
  9. Temper the hot milk into the egg yolk mixture by drizzling the milk in very slowly while constantly briskly whisking.  Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens into a custard, 4-6 minutes. 
  10. Remove the custard from the heat, and whisk in the chocolate and butter until smooth.  Pour into a medium bowl and cover with plastic wrap, then cool in the refrigerator for 30 minutes.  Once the custard has cooled, transfer it into a pastry bag and fill each profiterole.  Melt the chocolate melts and dip the tops of each profiterole in the chocolate, then place on a rack to set.
  11. In a small bowl, whisk together the softened cheese* and cognac for 1 minute until creamy.  In a mixing bowl, combine the chilled heavy cream and sugar.  Using the whisk attachment, whisk the cream on high speed for 2-3 minutes, until soft peaks form.  Add the cheese and whisk again until creamy and stiff peaks form (45 seconds to 1 minute).  Transfer the whipped cream into a pastry bag tipped with a star tip.
  12. Generously pipe dollops of cream on the outer rim and between the outer and 2nd ring of the layer you'll use as the bottom layer.  Then, fill the center with a generous amount of chocolate custard.  Place the top layer on top of the other and finish off with rings and dollops of whipped cream and the chocolate custard.   Top with profiteroles if desired and drizzle with any leftover melted chocolate.
  13. Store in the refrigerator if you have any leftover.

Notes

Tips and Stuff:

Changes I made to the ingredients:

I used salted butter.

For the chocolate dip, I used chocolate chips.  After I melted them, I stirred in a couple of tablespoons of the whipped cream to make it a creamy lighter profiterole chocolate dip.

*Instead of mascarpone cheese, I used softened cream cheese.  In place of the cognac, I used 2 teaspoons of vanilla extract.

If you don't have pastry bags and/or tips, use a zip lock back with the corner snipped.  (Filling the profiteroles, though, works better with a long thin tip.)

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 298Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 143mgSodium: 260mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 12g

Nutrition Values are Approximate

© The European Cake Cookbook
Category: Cakes

Filed Under: All Recipes, Cakes Tagged With: cake, chocolate, fancy cakes, pate a choux, puff pastry, St. Honore Cake, The Cake Slice Bakers, The European Cake Cookbook, whipped cream

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