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Archive for the ‘Desserts’ Category

This bundt cake is so moist and good, it doesn’t need frosting at all, and it only takes a few minutes to throw together.

* 2 cups sugar
* 1 3/4 cup all-purpose flour
* 3/4 cups Hershey’s Cocoa, plus a little more for dusting the pan
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 2 teaspoons baking soda
* 1 cup milk
1 tsp vinegar (white or apple cider)
* 1 cup freshly brewed strong black coffee
* 1/2 cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla
* Powdered sugar to dust the top

1. Preheat oven to 350. Butter a bundt pan very generously and dust the inside very well with cocoa powder. Set aside.
2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
3. In another bowl, add the milk, vinegar, coffee, vegetable oil, vanilla and eggs one at a time. Mix with a mixer on low speed until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed. The batter will be very runny, but it is important to mix for the full four minutes for your cake to have a really nice texture once it’s baked.
4. Pour the batter into the bundt pan and bake for 45-55 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack before taking it out of the pan—if you try too early before it’s cool, the cake will fall apart. Then, dust the top generously with powdered sugar and serve.

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Butterscotch Blondies

“I’m going to make some Blondies,” I said. “Now? Can I bring them to the guys at work tomorrow?” David asked. “Sure.”

I knew these things were going to be delicious when I brought the spatula with the raw batter on it into Anne’s room for her to lick, and she went into the kitchen when she was done and scraped every iota of raw batter out of the bowl.

The Butterscotch Blondies are out of the oven now. David has declared, “I am not bringing these anywhere!”

They take less than 5 minutes to put together from stuff you probably already have (you might have to get the butterscotch chips) and they totally rule. I swear they are my new favorite sweet thing.

I beg you to make them.

Butterscotch Blondies (recipe by Garrett McCord)

Ingredients

* 1/2 cup of butter, melted
* 1 cup of tightly packed dark brown sugar (I only had light brown sugar and it works just fine)
* 1 egg, lightly beaten
* 1 teaspoon of vanilla
* 1/2 teaspoon baking powder
* 1/8 teaspoon of baking soda
* Pinch of salt
* 1 cup of all-purpose flour
* 1/3 cup of butterscotch chips

Method

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips and stir.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Makes 9 blondies.

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Every year at Christmastime, David turns our kitchen for the month of December into a factory and makes quite literally hundreds and hundreds of these cupcakes to give away as gifts. People usually start demanding mid-November, “Where are my cupcakes?” They’re that good.

He always uses the silver foil cupcake liners–David says one cannot use the paper ones for this and he isn’t here to ask why, so just take my word for it.

Edit: David says the paper ones stick to the cupcakes which is why you can’t use that kind.

My personal preference is to freeze some, and eat them directly out of the freezer.


Chocolate Cupcakes with Cream Cheese Chocolate Chip Filling

Preheat oven to 350 degrees, and set up 36 cupcake liners so they’re ready to go. (David puts the liners into cupcake pans, but evidently those liners can be set up on a cookie sheet, instead.)

CREAM CHEESE FILLING
Beat together until smooth:
16 oz softened cream cheese (do not used whipped cream cheese)
3/4 cup white sugar
1 egg

Stir in a 12 oz. bag of semi-sweet chocolate chips. Set aside.

CHOCOLATE BATTER
Mix together in giant bowl:
3 cups flour
2 cups brown sugar (packed)
2 teaspoons baking soda
2 teaspoons salt
1/2 cup Hershey’s baking cocoa

To the combined dry ingredients, add:
2 cups vegetable oil
2 1/3 cups water
2 tablespoons white vinegar
2 tablespoons vanilla extract.

Using an electric mixer, or a whisk if you’re exceptionally determined, beat until well combined and smooth.

Pour chocolate batter into the cupcake liner cups about 2/3 full. Place a good sized dollop (a heaping teaspoon) of filling into the center of each cupcake. Bake for 35-40 minutes and cool on a wire rack.

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