Eat This: Brownie In A Mug

Busy day out and about. Football playoffs. No one wants to go to the grocery store, but there is that nagging, "Where's my chocolate?"

I've got your chocolate. 

In a mug.

Hot.

With chips.

And pecans.  

A brownie, steaming hot topped with a dollop of vanilla bean ice cream. Yeah baby.  Delicious. 

Check out how easy this is.

Ingredients (per serving):

4 Tablespoons all purpose flour
2 Tablespoons butter
2 Tablespoons sugar
2 Heaping tablespoons chocolate chips
2 Heaping tablespoons chopped pecans
1 Tablespoon cocoa powder
1 Tablespoon packed brown sugar
1 Egg yolk (no white)
1 Pinch salt (if using salted butter omit this)
1/4 Teaspoon vanilla extract

Melt butter in the mug in microwave.  Stir in sugars until well combined.  Add egg yolk and vanilla and stir.  Add flour, cocoa and salt, if using, and stir to combine.  Add chips and pecans.

Microwave for one minute on full power. Do not over cook. It will be moist in the center. Let sit for three minutes, if you can, before topping with a scoop of vanilla ice cream.

Delicious.  
Not for the faint of heart. 
Not diet food. 
Just delicious.

Ina's Best: Chocolate Chunk Cookies or Blondies

 

I love the "Barefoot Contessa" Ina Garten.  Love her.  She did this recipe recently on her show and I thought, "Wow.  Cookies or blondies using the same recipe."  I love both and this one is awesome.  I did tweak one thing.  The first time I made them I followed the recipe exactly.  Well, almost.  They were amazing, but even for me, a confirmed chocoholic, there were too many chocolate chips.  I guess that was because her recipe called for chocolate chunks.  My bad.  Round II I used half as many chocolate chips and substituted toasted pecans. Dear Lord.  They are awesome.  Try em.

Note:  The original oven temp and timing are in the recipe below.  Try one or two and see how your oven works.  I had to adjust mine to 12 minutes instead of 15. I use half sheet pans with a Silpat liner.  I also rotate my sheet pans half way through and since I use two at a time, I also switch racks. Compulsive I know, but they are all even and perfectly uniform.  Try this one folks.

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Ingredients

• 1/2 pound unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts
• 1 1/4 pounds semisweet chocolate chunks

Directions for cookies:

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. 

For Blondies:

Grease and flour an 8 x 12 x 2 inch baking pan.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't over bake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

Holiday Baking: Texas Style Chocolate Chocolate Pecan Cookies

I love chocolate chip cookies. I also like to refresh old standard recipes.  This is one of my favorite recipes - results in dark, spicy, sweet, chewy, brownie-like cookies.  The combination of sweet, chocolate, nuts and a little "spice" courtesy of the chipotle powder is unbeatable.  Not enough to be "hot", just enough to be "interesting".  Key to the success of this recipe this is the refrigeration, baking times and exact measurements.  Don't vary and these will turn out great. 

Here are the ingredients you need to make it happen:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1 teaspoon espresso powder (enhances the chocolate flavor and you will never know it's here)
• 1 teaspoon chipotle powder (don't use more or it gets "hot" instead of interesting)
• 1 teaspoon ground cinnamon (again, just a "flavor layer" and not a major player)
• 5 tablespoons good cocoa powder (please do not use cheap cocoa - it makes a difference)
• 2 1/2 sticks unsalted butter, softened to room temperature
• 1 3/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cups semisweet chocolate chips
• 1 cup dark chocolate chunks
• 1 cup chopped, tasted pecans (toasting the pecans lets the essential oils release and improves the flavor radically IMHO)

Directions

Sift the flour, salt, cinnamon, chipotle, espresso, cocoa powder, baking powder and baking soda together into a large bowl.

Sifting is key to insure even distribution of dry ingredients.

 Toast the pecans.  I used the toaster oven. You can also do it on the stovetop or in the oven. Be careful they don't burn or get too dark - they get bitter.  If they do, discard and go again.  I also substitute walnuts or any other favorite nut here. Once cooled, chop them and reserve for later. The nuts, whatever variety you choose, are the only thing that I use more of than the receipe calls for because I love them.  I used 1 1/2 cups chopped.

Toast these for much better flavor!

 Next, I beat the butter and sugars with the paddle attachment on my Kitchenaid stand mixer  on medium-high speed until pale and fluffy, about 4 minute.

Be sure to let this soften or you won't get perfect incorporation.

I use light brown sugar because I think it has a better flavor for cookies.

Add ONE EGG at a time and incorporate completely before adding the next.

Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined.

Stir in the chocolate chips and pecans - I do this on the lowest setting on the Kitchenaid ( you can also do it my hand if you are REALLY strong).

Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Remember: LET THE DOUGH REST FOR AT LEAST ONE HOUR

Preheat the oven to 375 degrees F. I prepare my half sheet pans using Silpat liners.  I think they are indispensable, but you can also just use parchment paper.

The original recipe this was adapted from called for "Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart".  I use a 50+ year old ice cream scoop and leave them in the little domed shape. They bake out nicely and I have pretty uniform cookies; it makes me happy!

Bake until the cookies are firm and dry around the edges; they will still be soft in the middle, about 12 minutes. Resist the urge to bake "for a couple of more minutes" - if you do, the bottom gets too stiff and dark and the texture just isn't as good.  Trust me. Been there, done that. These are a little like brownies in cookie form.

Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Eat This: Stilton Pecan Cocktail Crackers

Photo: Courtesy Gourmet or Gourmand

These Stilton Pecan Cocktail Crackers were adapted from a recipe from Ina Garten.  I edited this recipe, adding some other distinct flavors and these are a favorite!  Served with cocktails or just as a snack cracker, they are addictive and delicious!

Ingredients

• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese (or other fragrant blue cheese), crumbled (about 12 ounces with rind), at room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon of Chipotle powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup chopped pecans
• 1 extra-large egg beaten with 1 tablespoon water for egg wash

Directions

In the bowl of an electric mixer fitted with the paddle attachment (I use a KitchenAid stand mixer), cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper, chopped pecans and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. You may need to adjust the water depending on your situation and humidity.

Place the dough onto a floured surface (I use my quartz countertops because they stay so cool), press it into a ball, and roll into a 12-inch long log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.  Preheat the oven to 350 degrees F. Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper (I use a Silpat half sheet pan myself). Brush with the egg wash. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Adapted: Ginger Pecan, Peanut & Pistachio Blondies

I love brownies. I love blondies. Today I surfed past a recipe for Ginger Walnut Chocolate Blondies from Joy The Baker.  I didn't have candied ginger and I love multiple nut desserts (ask my family and friends). I also like the juxtaposition of sweet and salty, so I use salted roasted nuts. I revised JTB's recipe and made these.

This should make 9 individual blondies.

Here is the adapted recipe:

Pecan, Peanut & Pistachio Blondies
makes 9 servings
recipe adapted from Joy The Baker


1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans
1/2 cup roasted salted peanuts
1/2 cup pistachios
1/2 cup chocolate chips ( like dark chocolate best)


Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease an 8-inch square baking sheet.  Line with parchment paper, leaving two flaps hanging over the edges of the pan. Grease and flour the parchment paper.  Set aside.

In a medium bowl, whisk together melted butter and sugar. Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes.  Whisk in vanilla extract.

In a small bowl, whisk together flour, baking powder, baking soda, ginger, and salt.  Add all at once to the butter, sugar and egg mixture.  Stir until just incorporated.  Mixture will be fairly thick.  Fold in chocolate chips and nuts.

Spread batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center   comes out clean.  They will be golden brown. Remove from oven and allow to cool completely before cutting.

I like blondies COLD, as in refrigerated COLD.  Try these and let me know how you like them!

Mother's Day Special Request: Pineapple Upside Down Cake

My mom remembers her mother's Pineapple Upside Down Cake. Well, actually she remembers the Apricot Upside Down Cake that her mom used to make. So for Mother's Day, I thought, why not?  I snagged a recipe from one of my new favorite sites, Sunday-Suppers.com.

Baking cabinet

I enjoy baking. I have two cabinets in the kitchen devoted to baking supplies and ingredients. It's a little bit of a problem sometimes, just because I believe we have to have a back-up for the back-up as far as supplies go so there are always bags and bags of sugar, flour and other ingredients hanging around calling for us to bake them.

So, the PUD cake goes like this:

I am one of those guys who has to have it ALL on the counter, right?  Everything out and handy before I start.


I used a special PUD cake pan. Never again. Used once. Went straight to the Salvation Army box.  Give me a heavy gauge, dark steel pan any day.  This thing was way too thin and, well.. it didn't produce the prettiest product.

The first thing is to make the caramel that goes on the bottom of the pan. Sugar, one pat of butter and a teaspoon of water over medium heat until it turns dark brown... Mmmm.

Pour the caramel in the bottom of the pan, wait about 2 minutes and put in the pineapple (or whatever) slices.

The batter is simple, sweet and delicious. I used chopped, toasted pecans as my spin on it instead of macadamia nuts. I almost used pistachios, but maybe next time.

After baking, let it cool and invert on a plate.  This needs to be refrigerated and I personally like this cake ICE COLD. Delicious.

It may not be pretty around the edges but my goodness it tastes so good.  I can't wait for dessert after dinner!

Sunday-Suppers.com Pineapple Upside Down Cake

1 1/2 C sugar
8 T unsalted butter (1 stick) softened, plus more for greasing pan
1 1/2 c. AP flour
1/2 C whole macadamia nuts, toasted & rough chop (I used PECANS - its a Southern thing)
2 t baking powder
1/2 t salt
2 lg eggs
1/2 t vanilla extract
1/4 t almond extract
3/4 C whole milk
1 can sliced pineapple

Preheat oven to 350 Degrees and lightly butter a 9-inch round cake pan.Iin a saucepan over medium heat combine 3/4 C sugar & 1 T water, stirring occasionally until deep golden brown add 1 T butter. 8-11 minutes.

Pour the caramel into the prepared cakepan. let cool slightly. then lay your pineapple slices on top of the caramel.

Combine the AP, macadamia nuts, baking powder & salt.  Beat 7 T butter & 3/4 C sugar in a large bowl of an electric mixer on medium high heat until fluffy & white.  Add the eggs one at a time incorporating each completely. Beat in the vanilla, almond, & coconut extract.  Alternately add the flour mixture and the milk.  Add in 3 batches each, beginning & ending with flour mixture. Pour the batter into your prepared pan.  Bake 45-50 minutes, let cool 30 minutes then invert on plate.