Chocolate Sugar Cookies

I have a huge bag of dutch processed cocoa.  I think purely the description won me over when I saw it.." luminous, intense red and very flavorful".  The bag is so big it always beckons when I open the cabinet.

My first source in order to find a recipe using this ingredient is a cookbook called Flour.  This particular cookbook makes note that all recipes that have cocoa as a ingredient actually call for Dutch processed.  None of them call for natural cocoa.  However, nothing there appealed to me so I cracked open the Martha Stewart Cookies cookbook.

I found a recipe for a big tasty chocolate cookie.  The flavor was very rich, but in my book the rich taste of chocolate never has its limits.  As far as the texture, the day these are baked they are crisp on the outside and every so chewy on the inside.  Probably very close to a brownie.  However, the down side is that the texture is not everlasting.  I brought them to work and they were very crumbly.  That did not phase the chocolate eaters, for they popped them in the microwave to warm them up which brought all that texture right back.

The recipe does say they last only for 2 days at room temp, so these are not ones to sit in the cookie jar to eat now as well as later.  That is, if you have an aversion to the step of reheating them in the microwave. This recipe makes eight cookies about 3-4 inches in diameter

Giant Chocolate Sugar Cookies
adapted from Martha Stewart's Cookies

1 1/2 tsp vanilla extract
1/2 cup or 1 stick of baking powder
1/2 cup vegetable shortening (melted and cooled)
1 egg
1/2 unsweetened Dutch process cocoa powder
1/2 tsp salt
1 tsp baking powder
1 1/2 cups flour
1 1/2 cups sugar

Prepare 2 baking sheets by lining with parchment paper and preheat the oven to 375 degrees.

In a medium size bowl, sift together the flour, salt , baking powder and cocoa.  Set aside. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.  Add the melted shortening and mix on medium speed until blended.  For a final 45 seconds, beat in the egg and vanilla extract.

Then using a wooden spoon or spatula, fold the sifted ingredients into the wet batter in increments.  Mixing in about 1/3 of the dry ingredients in each increment.  Finish blending in the last 1/3 of the flour mixture, making sure no dry streaks remain.  Drop by scoops evenly onto the baking sheet.  There should be 4 scoops per pan, each dough lump being about 2 1/2 inches in diameter and sitting on the pan 4 inches apart from each other.

Place pan in oven and bake for about 18-20 minutes, rotating pan at the halfway mark.  The edges will be crisp when done.  Remove pan from oven and transfer cookies to wire rack to cool.
                               **LAST YEAR: Chocolate Hazelnut Cupcakes**
 

Streusel Topped Babka

I am a little late with this post, but this past week has been hectic.  I decided I would rather wait until I could post without being rushed.

Since the last few posts have been very rich and indulgent, I decided I would go with something lighter and more in the cake family for this week.  This particular recipe is for a breakfast or coffee cake.  The bread part made from a wonderful brioche dough.  Brioche loaves are a favorite around here just simply served with butter.

However, I have no aversion to the additions to this bread.  Cocoa, cinnamon, pecans and walnuts swirl through the middle of the dough.  They are actually made like cinnamon rolls but the swirled dough slices are put in a loaf pan and shaped slightly.  The rising and egg wash is what actually brings the dough slices together.  Also, if that was not enough to hold the loaf together, it has been topped with quite a bit streusel.

The slices of this cake went over well at work and actually drew out a few introductions from some of the people.  I am glad the recipe made 3 loaves. Please note that the dough has to rest overnight prior to baking, so plan in advance.

Streusel Topped Babka
adapted from Great Coffeecakes

Ingredients/Babka dough
3/4 cup sour cream
3 eggs
1/2 tsp vanilla extract
1/2 cup or 1 stick butter ( in between temp/consistency, not soft and not hard)
1/4 cup warm water
1/4 cup plus 1 tsp sugar
1 tbs and 1 1/2 tsp or 1 1/2 pkgs yeast
3/4 tsp salt
3 3/4 cup flour

Ingredients/Filling
3/4 cup pecans, chopped and toasted
1 cup chopped walnuts
1 1/2 tsp ground cinnamon
1/3 cup dark brown sugar (lightly packed)
2 tbs plain bread crumbs
1/3 cup sugar
2 tbs dutch process cocoa powder
1/2 cup very soft butter
1 large egg beaten with 2 tsp water for egg wash

Ingredients/Streusel
3 tbs finely chopped pecans or walnuts
1/4 tsp baking powder
1/4 tsp salt
1 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
6-7 tbs butter

To make the dough, warm a small bowl by rinsing in warm water.  Then fill with 1 tsp of sugar and warm water.  Sprinkle the yeast on top-do not stir.  Cover the bowl with a saucer and let sit for 2 minutes. After it sets, uncover and swirl the bowl.  Repeat again with the time being 2 minutes. Cover for an additional minute, then uncover and stir.  Cover for one last interval of 3 minutes for yeast to get bubbly and foamy.

Using a stand mixer, blend the flour, sugar and salt.  Once mixed, add the butter and run mixer on low for about 3 minutes.

Take out a separate bowl and blend sour cream, eggs and vanilla.  Then add the dissolved yeast.  Take this mixture and pour it into the butter flour blend in the stand mixer.  Turn the mixer on low and let run for about 3-4 minutes, stopping occasionally to scrape down sides of bowl.

Place the dough on a floured surface and knead a few times until it is no longer sticky.  Divide into 3 pieces and place each in a small plastic bag and seal.  There should be enough room in the bag to allow for dough to expand and rise.  Refrigerate overnight.

The next day. prepare 3 of the 8X3 3/4 inch loaf pans by brushing the interior with some of the butter.  Then place a strip of parchment 3 inches wide by 15 inches long in each pan, making sure the long length hangs outside of the long sides of each pan.  It should be like a cross. Also line a baking sheet (with a slight lip on it) with parchment paper.

To make the filling, stir together the cinnamon, cocoa, bread crumbs and both type of sugars.  Set aside. 

Take one piece of dough out of refrigerator.  Place on floured surface and knead a few times.  Add 1/3 of the pecans.  Knead them into the dough evenly until the dough is no longer sticky.  Roll the dough into a rectangle.  It should be 12 inches and parallel to the counter with the left and right sides measuring 9 inches.

Spread surface of the dough with 1/3 of the remaining butter, leaving a 1 1/2 border at the top of the 12 inch length.  Sprinkle top with  1//3 cup of the cinnamon cocoa blend, leaving the top border blank.  Sprinkle with 1/3 cup chopped walnuts.  Press filling slightly into the dough.  Brush the 1 1/2 inch border with the egg wash.

Starting with the long edge closest to you, roll the dough up toward the egg wash side.  Once a log has formed, pinch the egg wash edge against the log. After the initial roll up, roll a few more times on a floured board to tighten the dough and keep it sealed.  The log should be the same length as the original dough length of 12 inches.

Cut the log into eight pieces.  Then brush egg wash on the uncut outside dough of each piece, leaving one side without the egg wash to put up against the pan.  Place the pieces ,with the cut side down, in two rows of four going down the length of the pan.  Then push down slightly.  Also push from the sides inward to make it into a loaf mound.  Repeat the steps in this is paragraph as well as the 3 prior for the other two mounds of dough in the refrigerator. Once completed, cover each loaf with a clean towel and place in a warm area to rise.  Rising time should be about 1 to 1 1/2 hours.

To make the streusel place the butter in a small sauce pan over low heat until almost all is melted. Remove and let cool.   In another bowl, mix together all the rest of the ingredients.  Stir dry ingredients into melted butter.  Stir until mixture has coarse crumbs and can clump in your hand.

Let the mixture sit for about 10-15 minutes. Preheat the oven to 350 degrees.  Brush the tops of the loaves (that have completed rising) with egg wash and sprinkle the streusel on top. Place the loaf pans evenly on the parchment lined baking sheet and bake until done about 30-35 minutes.  Check at the mid point to make sure loaves are not browning to fast.  You can slow down browning process by placing foil over the areas that  are toasting too fast.

Remove pans and let loaves cool.  When cooled, lift out by using the parchment paper in pans.  Slice and serve.
                      **LAST YEAR: Renegade Cookies***

Gingerbread Latte Cupcakes

Coffee combos have been popping up everywhere in baked goods since the cold season has hit.  I was slated for another donation, so I was looking for something that had a little pizzaz rather than just a standard chocolate cupcake.

I had saved this recipe a few years ago, but it was originally posted in a blog back in 2007.  It has a nice blend of spices as well as a touch of chocolate and coffee.  Definitely packed with flavor and the cupcake texture is just right.  The only ingredient change I made was to sub espresso powder for the coffee extract.  The recipe below does not have that reflect any ingredient changes but I have switched around some of the steps which I feel makes things easier.

The special process with the baking soda on the cupcakes is a must, I made the mistake of sifting it in with the flour on the first batch and had poor results.  This recipe makes 1 dozen, but I made 4 batches so I am now quite familiar with the process!

Oh and those specks in the frosting is none other than coffee grinds.  So coffee lovers rejoice!  For those that are no so keen on the coffee, you can skip the syrup and coffee frosting.  Just use double the amount of the spice frosting.

Today, I am off to Central Market for some great produce and specialty food and ingredients for this holiday season!  While I have a list, I am sure there will be a few impulse buys as well.  While it is a long drive, the visit has always been well worth it.

Gingerbread Latte Cupcakes
adapted from Cupcake Project 

Ingredients/Simple Syrup
2/3 cup water
1 tsp coffee extract
2/3 cup of sugar

Mix sugar and water in a saucepan and then place over medium high heat.  Stir constantly until the sugar is dissolved and mixture comes to a boil.  Remove from heat and stir in extract.  Let cool.

Ingredients/Cupcakes
1/4 tsp salt
1/2 tsp allspice
1/2 tsp nutmeg
1 1/4 tsp ginger
1 tsp cinnamon
1 tbs Dutch cocoa
1 1/4 cup flour
1 egg yolk
1 egg
5 tbs unsalted butter, room temp
1/2 cup molasses
1/2 cup white sugar
1/2 cup milk
1 tsp baking soda

Preheat the oven to 350 degrees.  Grease top edges of muffin cavities of a 12 cup muffin pan and line with paper liners.

In a medium size bowl, sift together the first 7 ingredients and set aside.  In another bowl, beat together the sugar and the butter until light and fluffy.  This should take about 2 minutes.  Then beat in the egg yolk, egg and molasses until evenly distributed.

Fold the sifted flour mixture into the batter, making sure no dry streaks remain.  Take out a small microwavable bowl and add milk.  Heat in microwave about 30 seconds.  Sprinkle the baking soda into the milk and let foam up and then stir once and pour into batter.  Blend milk mixture into the batter until smooth.

Fill the 12 muffin cavities evenly with the batter.  They should be about 3/4 full.  Place muffin tin in oven and bake until tester comes out clean.  Mine were done in exactly 20 minutes.

Remove tin from oven and let cool for 2 minutes and transfer cupcakes to rack to finish cooling.  While they are cooling, you can start on your frosting.

Ingredients/Coffee Frosting

1/2 cup mascarpone
1/2 cup whipping cream
2 tsp of coffee extract
2 tbs coffee grinds
1 1/2 cups powdered sugar

With a mixer on high speed, beat cream until it reaches a soft peak consistency.  Then fold in the mascarpone with a wooden spoon. Add the coffee grinds and extract, stirring so all is evenly distributed.  Sift 1/2 cups of powdered sugar into cream mixture and beat on low speed for 30 seconds.  Repeat process 2 more times until powdered sugar is mixed into frosting.  Cover and place in fridge while you prepare other frosting.

Ingredients/Spice Frosting
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp ginger
1 tsp Dutch cocoa
1/2 cup whipping cream
1/2 cup marscapone
1 1/2 cups powdered sugar

Regarding the measurements for the first five ingredients, the instructions say to use only a total of 2 teaspoons of the whole mix..  Instead of wasting anything, I halved the measurements on those 5 and had 2 1/2 teaspoons total and used it all.  You can decide which and then blend those first five ingredients together in a small bowl and set aside.

Whip the cream and fold in the mascarpone as stated in the first frosting recipe.  Stir in 2 or 2 1/2 teaspoons of the spice mix.  Sift in 1/2 cup of the powdered sugar and beat on low speed for 30 seconds.  Continue with the same process until all the powdered sugar is blended.  Cover and place in fridge.

Assembly

Using a wooden skewer, poke holes in the top of each of the cupcake and ladle about 2 teaspoons of the syrup on top.  Let soak in for about 15 minutes.

Now, if you have a special piping bag that allows for duo frosting, fill as instructed with both frostings.  If you do not, follow the instructions below. While the method below is not perfect, it can help in making the two separate frostings flow together evenly. 

Cut a small corner out of a gallon freezer bag and place a large piping tip inside the bag and poke part of it through the hole.  Put the bag in a large cup, fold it over the top and lay the cup on its side..  Take out one of the bowls of frosting and spoon it all into the bottom side, being careful not to touch the opposite side.  Take out the other bowl of frosting and spoon the frosting into the bag and on top of the other.  Set cup upright and unfold top edges and squeeze icing down to tip.

Now your are ready to frost the cupcakes and enjoy!
                             **LAST YEAR: Red Velvet Cupcakes**

Midnight Tropic Cupcakes

I know, taking a picture of a single cupcake is getting old, but I do have some photo changes in the works that I am excited to bring you later on in the month, but until then the single cupcake will have to do.

This is a double cocoa cupcake with a coconut cream filling.  The cupcake is moist and rich while the filling is much like a coconut cream pie.  I topped it all off with a light whipped cream icing.

To be honest, I was contemplating leaving the filling out because the cake part was so delicious by itself, almost like a chocolate brownie.  However, I do like coconut cream pie, so I went ahead with the filling.  If you like those two flavors, I am sure you will enjoy these cupcakes. This recipe makes two dozen cupcakes.

Midnight Tropic Cupcakes
 by flourtrader

Ingredients/Cream Filling
2 cups sweetened shredded coconut
3/4 cup sugar
1/2 stick or 4 tbs butter
1 tbs cornstarch
1 cup heavy cream
1/4 cup buttermilk
1/4 tsp salt
1/2 tsp vanilla extract
1/4 tsp coconut extract
1 1/2 tsp milk

Ingredients/Cupcakes
3 eggs, room temperature
1 1/2 tsp vanilla extract
1 2/3 cups water
1 cup butter
2 cups sugar
1/2 cup unsweetened natural cocoa
1/2 cup dutch processed cocoa
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt

Ingredients/Whipped Cream Icing
1 eight oz package of cream cheese
1 tsp vanilla extract
1/2 tsp coconut extract
1/2 cup granulated sugar
2 cups heavy whipping cream

The coconut cream filling will need to chill at least 6 hours before using, so you might want to make it the night before. The first thing you will need to do is check your coconut.  The brand I got had strands up to 2 1/2 inches long.  Since the coconut is a part of the filling, you do not want the strands that long.  Take 1/4 cup of the coconut and place in blender or small food processor and pulse about 10 times.  Then empty into a bowl.  Continue with this method until all coconut has been processed into smaller strands. Set bowl of coconut aside.

Fill a saucepan with the buttermilk, cream, sugar, butter and salt and place over medium heat.  As the mixture comes to a simmer, stir periodically until all the sugar has dissolved.  Take out a small bowl and whisk together the cornstarch, milk and both extracts.  Once mixed, pour into cream/sugar mixture and stir constantly.  The mixture should thicken in about 2 minutes.

Remove from heat and pour through a sieve into a  shallow heat proof bowl.  Push out any cornstarch lumps through the sieve with a spoon. Then stir in the coconut.  Let cool for 15 minutes, stir and then cover the surface of the filling with plastic wrap and place in fridge to cool for 6 hours or overnight.

To make the cupcakes, preheat the oven to 325 degrees.  Grease the top edges of 24 muffin cavities and then line with cupcake papers.

Measure out both types of cocoa into a small bowl. Bring the water to a boil and whisk into the cocoa.  Cool the cocoa mixture to room temperature.  To speed up the process, I placed the bowl in the fridge on a trivet and checked the temperature every 15 minutes.  The cocoa cooled off in about 30 minutes.

In another bowl, sift together the flour, baking soda and salt.  Set aside.  Using an electric mixer, cream together butter and sugar until fluffy.  Then add extract and beat for 30 seconds. Lastly, beat in the eggs, one at a time until completely blended.

Fold 1/3 of the flour mixture into the butter/sugar batter.  Then fold in 1/2 of the cooled cocoa mixture.  Repeat process, ending with the flour mixture.

Pour batter into prepared muffin cavities, making sure that each cavity is 3/4 full.  Bake cupcakes for about 15-20 minutes or until tester indicates done.  Let cupcakes cool in cavities for about 3 minutes, then remove and place on rack to finish cooling.

After the cupcakes and the filling have cooled, core the center out of the cupcake using a corer or a pairing knife.  Then take a ziplock bag and snip off the corner.  Put filling into bag and then pipe filling into the center of the cupcakes.

Once they are filled, you will need to make the icing.  Fill a bowl with all the ingredients except the whipping cream.  Using an electric mixer, beat until smooth. Slowly add the whipping cream, beating constantly until stiff peaks form.  Frost cupcakes as desired.

                                              **LAST YEAR:Brookies**