Posts Tagged ‘coffee’

I mean, seriously…can you resist?  No, don’t resist.  You’ll be missing out!  These cookies are really intensely chocolatey.  They are slightly crisp on the outside and soft-chewy on the inside, with the coffee flavor coming through, especially at the end.  They are perfectly paired with a tall glass of milk and frankly, I dare you to just eat one.  And a little birdie told me that if you want to get really down and dirty, you’d smear a dollop of peanut butter over the top and eat them like an ooey-gooey open-faced sandwich!

Be sure to buy chocolate that you really love.  Stay away from the Hershey’s.  I use Guittard for most of my chocolate baking projects.  The chocolate is tasty, and it’s not too hard to find these days in well-stocked grocery stores.

Double chocolate and coffee cookies barely adapted from Rick Katz’ recipe in Baking with Julia by Dorie Greenspan
yields about 24 cookies

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 ounces bittersweet chocolate, cut into larger-than-chip-sized chunks; divided in half
  • 4 ounces (one stick) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 4 large eggs, at room temperature
  • 1-1/2 cups sugar
  • 1-1/2 Tablespoons very finely ground coffee or instant coffee powder
  • 2 teaspoons vanilla extract

In a medium bowl mix the flour, baking powder, and salt and whisk to combine .

Separately, combine the butter with unsweetened chocolate and half of the bittersweet chocolate in a medium bowl.  Set the bowl over a medium pan of simmering water (be sure that the water does not touch the bottom of the bowl) and stir every-so-often with a rubber spatula until completely melted.  Remove from the heat and set aside.

In the bowl of a standing mixer fitted with the whisk attachment, combine the eggs, sugar, coffee, and vanilla.  Whisk on high speed for about 10 minutes, until the mixture becomes light-yellow in color, and leaves a ribbon on the surface when drizzled with a spoon.

Turn the mixer down to the lowest setting and add the melted chocolate.  Scrape down the sides of the bowl and use a rubber spatula to be sure that all the nooks of the bowl have been evenly mixed.  Add the flour mixture and remaining chocolate chunks and mix only until just combined.

Scrape down the sides of the bowl, cover with plastic, and chill for at least 4 hours or overnight.

Place the oven racks in the center-most position and preheat the oven to 350º. Line 2 baking sheets with silpats or parchment paper.  Drop the cookies by the heaping-Tablespoonful onto the trays, leaving about 2 inches between each cookie.

Bake 10-12 minutes.  They are ready when they look slightly underdone in the center.  Immediately transfer the cookies to a cooling rack.

You will probably eat at least one when they are still warm.  I don’t blame you.  They are delicious!


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One thing I’ve learned about being pregnant…

Everybody likes to give their opinion…

…about labor…

…about eating right…

…about gaining weight…

…about what I should and shouldn’t lift…

And I find it a little funny.  For the most part, I don’t really mind.  But the other day, one of my co-workers was having a conversation with Scott about the diet and cravings of a pregnant woman.  And he adamantly told Scott that a pregnant woman should just eat what she craves, not worrying about “proper nutrition” since “the body knows best”.  And to that I’d like to point out that one of my most common (unresolved) cravings is for a gin martini.  Dirty.  Extra olives… sooo, umm, what d’ya say to that- huh?!

In other news, it seems that I have a hankerin’ for cake and frosting.  Now don’t worry.  I realize that it likely appears that I’ve been eating nothing but sugary sweets and gin martinis.  But fear no more.  This facade of a blog through which you see me doesn’t paint the whole picture!  My days have been filled with hummus, avocados, kiwis, salmon and whole grains.  But you see, those things just don’t look very cute with piped-frosting hearts and squiggles.  Alas…

I present to you my new standard in chocolate cuppy-cakes (as I like to call them).  I still can’t get over just how tender the crumb is.  And how moist.  And really, I think you’ll find yourself filled with glee to eat them.  Especially if you happen to be eating them while watching the scene in Mama Mia where all the women dance through the village singing Dancing Queen.…(just a suggestion).

Chocolate Cupcakes with Cream Cheese Icing barely adapted from A Homemade Life by Molly Wizenberg
yields 12 cupcakes

Molly uses plain, whole milk yogurt instead of buttermilk, which I’ve used with great success in many cake recipes.  I simply didn’t have any on hand!  Also, Molly states that this recipe can be baked into an 8″ or 9″ cake pan, greased and lined with parchment.  Bake for 50-60 minutes.

Chocolate Cupcakes

  • 1 ounce semisweet chocolate, finely chopped
  • 1/2 cup hot brewed coffee
  • 1 cup white sugar
  • 3/4 cup plus 1 Tablespoon unbleached all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • rounded 1/4 teaspoon kosher salt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/2 cup buttermilk
  • 1/4 teaspoon vanilla extract

Place an oven rack in the center-most position and preheat the oven to 300 degrees.  Line a standard-sized muffin pan with muffin papers and set aside.

Pour the semisweet chocolate into the hot coffee and let it sit, stirring every once in a while until dissolved.

In a medium bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.  Whisk to combine.

In the bowl of a standing mixer fitted with the whisk attachment,  beat the egg until frothy.  Add the canola oil, buttermilk and vanilla extract.  With the mixer running, add the coffee/chocolate mixture.  Add the dry ingredients all at once and mix until just combined.  Turn off the mixer and use a rubber spatula to scrape down the sides and bottom to be sure that there aren’t any unmixed parts left.

Pour the batter into the lined muffin pan, taking care to distribute the batter evenly.  Place in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from the oven and place on a cooling rack for 20 minutes to cool.  Gently remove the cooled cupcakes from the pan (you may want to use a palette knife or butter knife to assist you), and place on the cooling rack to cool completely before frosting.

Cream Cheese Frosting

  • 8 ounces cream cheese at room temperature
  • 1-1/2 cups powdered sugar
  • 1 Tablespoon unsalted butter, softened
  • tiny pinch of salt

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese until completely smooth.  Scrape down the sides of the bowl with a rubber spatula and add the butter and salt.  Beat again for about 30 seconds.  Scrape down the bowl again, and add the sugar.  Again, beat until smooth, scraping down the bowl as necessary.  Load into a pastry bag fitted with a fluted pastry tip and decorate!*

*Did you know that you can use a zip-top bag as a substitute pastry bag?  Simply load up the bag with the frosting, then cut one of the corners of the bag off.  A small cut will give you a small “pastry tip” and a larger cut will give you a larger “pastry tip”-ta da!

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