Tag Archives: vanilla

Fudge Brownies

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Oooh…are these ever good…and super rich! If you’re watching your calories, stay away from these. There are two sticks of butter and nearly a pound of sugar in them. And, because they’re so rich I recommend eating these with a scoop of vanilla ice cream – it’s a must! You can always go for a really long run the morning after;o) Thanks for reading, enjoy!

Fudge Brownie ingredients – adapted from King Arthur Flour

  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups AP flour
  • 2 cups chocolate chips

Directions –

1. Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch pan.

2. In a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3. While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4. Add the hot butter/sugar mixture, stirring until smooth.

5. Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6. Spoon the batter into a lightly greased 9 x 13 inch pan.

7. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Neiman Marcus Chocolate Chip Cookies

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(*sigh*) Cookies…how I love thee! M requested cookies tonight, so I decided to find a recipe that wouldn’t make a ton of cookies – I wanted there to be less than two dozen, and this one only made 19 for me. They’re super tasty, especially with the addition of espresso powder. Thanks for reading, enjoy!

Neiman Marcus Chocolate Chip Cookies – adapted from Une Gamine dans la Cuisine

  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract (I used 1 teaspoon of pure almond extract instead)
  • 1-3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet chocolate chips (I used bittersweet)

Directions –

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. I did refrigerate the dough for about 30 minutes (force of habit.)

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a parchment lined cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges (mine were perfect after only 15 min.) Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies ( Since I made mine larger, I was only able to make about 18.)

Buttermilk Pancakes

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Quick Post: I have tried several buttermilk pancakes recipes, but this one in my family’s opinion surpasses them all. They are the most fluffy and flavorful pancakes we’ve ever had. Lately I have been halving the recipe and we end up with exactly nine pancakes. Don’t forget to use real maple syrup! Thanks for reading, enjoy!

Buttermilk Pancakes ingredients – adapted from Eat My Charlotte

  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons backing powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 cups sour cream
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • Additional butter or cooking spray

Directions – Whisk first 5 ingredients in large bowl (the dry ingredients). Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix). Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed. Serve pancakes immediately with butter and syrup

Molten Chocolate Cakes

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M has a sweet tooth…even when he’s sick apparently!;o) It’s okay though because this dessert is so quick to mix together, then it only takes a measly 12 minutes to bake! I also appreciated that the recipe only makes four – 6 ounce ramekins worth – I only have four of them, perfect! I know what I’ll be making him for Valentine’s Day dessert at least – now I just have to figure out what the main course is. Thanks for reading, enjoy!

Molten Chocolate Cakes Ingredients – adapted from Food Network

  • 1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
  • 4 teaspoons all-purpose flour, plus 2 tablespoons
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 2 tablespoons cold heavy cream
  • 2 tablespoons confectioners’ sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Directions –

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Triple Chocolate Mint Cookies

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Oh, wow – these were so much work…it’s all my fault though. I took it upon myself to double this recipe so I would have enough for M and Little S’ classes. They were also really hard to judge doneness because they didn’t brown up like non-chocolate batter cookies – they’re already a rich brown because of the melted chocolate and the cocoa powder. If you love mint chocolate, you’ll love these. Do yourself a favor and find the Andes Mint Baking Bits – I had to open a pack and a half of the individually wrapped candies to get three cups worth of pieces. I will make these again, and I’m thinking they’d taste so good in a vanilla milkshake! Thanks for reading, enjoy!

Triple Chocolate Mint Cookies – adapted from The Culinary Chronicles

  • 16 Ounces Semi-Sweet Chocolate
  • 2 Cups All-Purpose Flour
  • ½ Cup Unsweetened Cocoa Powder
  • 2 Teaspoon Baking Powder
  • ¾ Teaspoon Salt
  • 4 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 10 Tablespoons Unsalted Butter, room temperature
  • 1½ Cups Brown Sugar
  • ½ Cup Granulated Sugar
  • 1½ Cups Andes Mint Chocolate Baking Bits

Preheat the oven to 350 degrees F, with the oven racks in the upper-middle and lower-middle positions. Line 2 large baking sheets with parchment paper.

In a medium bowl, melt semi-sweet chocolate. This can be done by placing the bowl over a pot of simmering water (for a make-shift double-boiler) or in the microwave at 50% power. Stir and set aside to cool.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer (or in a large bowl, using a hand electric mixer), beat butter, brown sugar, and granulated sugar at medium at speed until the mixture is light and fluffy, 3 to 5 minutes. Add one egg a time to the butter mixture, beating after each addition. Add vanilla extract and beat until combined. Add the cooled melted chocolate and beat until well combined.

Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined. Stir in mint-chocolate baking bits. Cover the bowl with plastic wrap and let the mixture sit at room temperature for 15 to 20 minutes, or until the mixture is easy to scoop and fudge-like.

Using 3 tablespoons of dough for each cookie, roll the dough into balls and place on the prepared baking sheets, 2 inches apart. Place the baking sheets in the oven and bake for 10 to 12 minutes, switching the position of the sheets and rotating them back to front halfway through baking. The cookies are baked when the edges are set, but the center are still soft. The cookies will still look a little raw in between the cracks, but are done.

Let the cookies cool on the baking sheets for 10 minutes, then remove to a wire rack. Repeat with the rest of the dough, using cooled cookie sheets. Serve the cookies warm or at room temperature.

Makes 25 to 30 cookies.

Peanut Butter Cup Brownie Bites

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These are always welcome here, but thankfully they were meant for a cookie exchange. The kids were expecting these to stay home, but I don’t think they mind that there are 18 different kind of cookies to choose from now. These are so easy to make and you can use other mini candies in place of the Reese’s if you’d like. For example, I have tried Snickers in place of the Reese’s cups and I bought some Rolo’s thinking that those would be a perfect complement to these too. Maybe the next batch will have those in them! These were snapped up at the cookie exchange really quickly and I hope whoever chose these enjoyed them. Thanks for reading, enjoy!

Peanut Butter Cup Brownie Bites – adapted from Savory Sweet Life

  • 3/4 cup butter, melted
  • 3/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 40 mini Reese’s Peanut Butter Cups, unwrapped from the brown paper

DIRECTIONS – Preheat oven to 350 degrees F.  Spray mini cupcake pan with non stick spray.  In a medium bowl, mix melted butter, sugars and vanilla.  Beat in eggs one at a time. Gradually add flour, cocoa, and salt and mix until combined.  Fill each cupcake slot slightly more than halfway but not more than 2/3 full.  Place a peanut butter cup in each slot pressing it down until it is almost level with the batter.  Bake in preheated oven for 15-18 minutes or until done.  Allow the brownie bites to cool for 5 minutes before removing from the cupcake tin.  Enjoy! *Notes: Be sure to remove brownie bites 5 minutes after coming out of the oven.  Otherwise they might cool and stick to the sides making it difficult to get out.  If baking these in a pan, your baking time will increase to 25-30 minutes.  You can be sure they are close to being done when you can smell them from your oven.

The Chewy (cookie)

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I always enjoy watching Good Eats – it’s educational, entertaining and it’s all about food. I remember seeing this episode a long time ago but I never tested any of the three cookie recipes in the show. Tonight that all changed when I made the “chewy” cookie – I would have chosen the “thin” cause those kind are my fave. M really likes underdone cookies – ick! These aren’t taken out early or anything, but with the higher ratio of brown sugar and the use of bread flour keeps these cookies moist and prevents them from drying out. The batter is much smoother and creamy than any other I’ve ever made, but it’s super tasty…I couldn’t resist!

These turned out to be as good as they look, but I didn’t find them to be “chewy” at all…which is just all right with me. M warms any cookie up in the microwave before eating anyway, so that softens them up a bit. Thanks for reading, enjoy!

Chewy Chocolate Chip Cookies – adapted from Alton Brown

  • 2 sticks unsalted butter
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Hardware:

  • Ice cream scooper (#20 disher, to be exact)
  • Parchment paper
  • Baking sheets
  • Mixer

Direction –

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat.Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Brown Sugar Apple Cheesecake

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Is this cheesecake ever good! I made it for the first time last year while visiting family in California. My dad requested this cheesecake specifically and I was apprehensive at first because at that time I had only made a cheesecake once. I am usually nervous about cooking for other people, but I wanted to impress him and everyone else who tried it. To my delight, my dad said it was the best cheesecake he ever had and even my Grandma said it was good…huge compliment in my book! Anyway, this cheesecake isn’t exactly a quick dessert and it is really important that you let it sit in the refrigerator overnight for the best flavor…your patience will be rewarded! Note to self – more apples next time. I ended up only using three of the four apples pictured because I thought three looked like enough when they were all cut up. M is requesting some type of chocolate infused cheesecake for Thanksgiving, so if that ends up happening I will be sure to post that one for you all. Also, if any of you out there has a tested cheesecake recipe recommendation, please leave me a comment! It’s always hard to choose new recipes – especially a chocolate cheesecake…there are so many to look through! Thanks for reading, enjoy!

Brown Sugar Apple Cheesecake Ingredients – adapted from Dorie Greenspan via Culinary Concoctions

(Everything minus the graham crackers)

For the Crust

  • 30 gingersnaps (* I used one sleeve of graham crackers)
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 stick (4 tbsp) unsalted butter, melted

For the Apples

  • 1/2 stick (4 tbsp) unsalted butter
  • 3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths
  • 2 tbsp (packed) light brown sugar

For the Filling

  • 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
  • 3/4 cup (packed) light brown sugar
  • 6 tbsp sugar
  • 3 tbsp apple cider
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 3 large eggs
  • 3/4 cup sour cream
  • 1/3 cup heavy cream

* Caramel Sauce for Drizzling

Directions –

To Make the Crust: Butter the bottom and sides of a 10-inch springform pan.

Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.  (If you are using graham cracker crumbs, just put them in the food processor.)  Pulse in the sugar and cinnamon, if you’re using it, then pour over the melted butter and pulse until the crumbs are moistened.  Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they’ll  go.  Put the pan in the freezer while you preheat the oven.  (The crust can be covered and frozen for up to 2 months.)

Center a rack in the oven and preheat the oven to 350 degrees F.

Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides.  Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned.  Transfer to a rack to cool while you make the apples and the filling.  Leave the oven at 350 degrees F.

To Make the Apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat.  When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.  Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.  Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples.  Let the apples cool while you make the filling.

Getting Ready to Bake:  Have a roasting pan large enough to hold the springform pan at hand.  Put a kettle of water on to boil.

To Make the Filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.  Add the sugars and beat for another 2 minutes.  Beat in the cider, vanilla, and cinnamon.  Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in.  Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.

Pour about one-third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.  Cover with the remaining batter and, if needed, jiggle the pan to even the top.  Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.  The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center if the center shimmies, that’s just fine.  Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

Run a blunt knife around the edges of the pan to loosen the crust, open the pan’s latch and release and remove the sides.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan, Houghton Mifflin Company, November 2006

Overnight Cinnamon Rolls

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I love being able to make treats like these! I haven’t made them in at least a couple months…for good reason. They are too darn good! What I love about this recipe the most is that you prepare the dough the day before you want to bake them off, because who wants to wake up at 4am to have fresh from the oven cinnamon rolls at 10am?? Not this girl! Thanks for reading, enjoy!

Overnight Cinnamon Rolls – adapted from Alton Brown

Dough:

  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking oil

Filling:

  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing –

  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions –

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.


French Toast

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If there is ever a good amount of bread left over by the weekend, I plan on using it for French Toast. The first time I made it, even M noticed a huge difference in flavor and texture. In three months, this is the second time I’ve had a chance to make this…which is a good thing. I use three to four eggs and half and half! If you’re going to make comfort food, you might as well take it to that level of decadence!  This recipe is something I have developed over the years and we’re always happy with the results. Also, I recommend that you prepare the custard and that you leave the bread out to dry the night before. Thanks for reading, enjoy!

French Toast Ingredients –

  • 8 to 10 thick cut slices of bread, Challah or brioche would be tasty
  • 3 to 4 eggs
  • 1 cup half and half
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup all purpose flour
  • 1 TBSP sugar

Directions –

1. For the custard: Combine all the ingredients minus the bread in a bowl or measuring cup. Cover with plastic wrap and place in the refrigerator. This helps the flour absorb the liquid and eliminates any lumps and allows the ingredients to meld together.

2. In the morning, preheat your skillet to medium low. Be sure to add some unsalted butter to the pan to keep the toast from sticking…also, butter makes everything better! Pour the custard in a shallow baking dish and soak the first slice of bread. If you didn’t leave your bread out over night, be careful not to over soak your bread – it will just fall apart. Place the soaked bread in your preheated skillet and cook for 3 to 4 minutes a side – depending on thickness and how much custard the bread absorbed. Once the French toast is finished, pour some warm maple syrup over the top and enjoy!