S’mores Cake

It’s summer time and in the summer time we eat s’mores. This is non-negotiable.

IF by some odd chance you think you don’t like s’mores, you’re dead wrong. More than dead wrong. You’re lost. You’re confused. You don’t actually believe that you deserve nice things.

Let me enlighten you. Let me bring you back into the light. Trust, I’m only here to help. You do deserve nice things in life and one of the greatest is a s’more, or (come to think of it), anything that is s’mores flavored.

If you’ve been following along with the blog for a bit then you know by now that I’m…fond of s’mores flavored desserts. So far I’ve hit you guys with popcorn, sandwich cookies and brownies–ALL of which, you should try because they’re friggin delicious.

Today I’m back with a new addition to the collection that I’m pretty proud of: a s’mores flavored layer cake.

The first thing that I want to point out about this recipe is rather obvious: this isn’t a conventional round layer cake. Most layer cake recipes call for you to have at least 2, and at times up to 4 or 6 different pans to bake the batter in, and even though I bake often I have 3 cake pans and never really feel like using them much. You have to measure out and weigh the batter in each pan to make sure there’s an even amount in each and sometimes I just can’t be be bothered. All of this cake’s batter bakes in one single loaf pan–the kind that MOST people already have in their cabinets. Rather than divvy up the batter between multiple pans, it’s baked into one cake that’s then split into three rectangular layers later on.

I’ve seen recipes for other s’mores cakes before and interestingly enough, the cake is often chocolate flavored. I…don’t understand this. The base of the s’more are graham crackers that house the marshmallow and chocolate inside. You’ve just got to have that graham cracker flavor to balance the other two. In this recipe, the cake batter is given a warm, nutty, caramel-y flavor with brown sugar and the essential graham base flavor by the addition of finely crushed graham cracker crumbs.

If that doesn’t sound yummy enough all on it’s own, after you split the layers of the cake and start to assemble it is where things get REALLY tasty. We’re not just putting melted marshmallows into the buttercream; to give it that special ‘campfire’ flavor, the marshmallows are first toasted underneath the broiler until they are JUST the right color and brownish hue (much like you’d get holding them over a flame on a stick), then mixed into a smooth buttercream. This buttercream gets spread in between and on top of all the cake layers along with…what else? Smooth, rich semi sweet chocolate. Once you’ve assembled the cake, it get completely covered with the toasted marshmallow buttercream then broken graham cracker shards and mini marshmallows are pressed into the gooey deliciousness and the whole thing gets drizzled with even more melted chocolate.

Guys, I am so proud of this thing. You don’t even know. It is soooo good. There’s not one single thing I would change and I’m excited to share what is trully a perfect summer dessert. Please try it. I’m sharing this cake at Fiesta Friday #182, co-hosted this week by Liz @ spades, spatulas & spoons and Jenny @ Jenny Is Baking.

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S'mores Cake

Recipe Adapted from Food & Wine and The Cookies & Cups Cookbook

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Ingredients

For Cake

  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 cups cake flour
  • 1/2 cup finely ground graham cracker crumbs, from half a sleeve
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons whole milk
  • 2 tablespoons heavy cream
  • 3 large eggs
  • 1 tablespoon vanilla extract

For Marshmallow Buttercream

  • 3/4 cup (1 1/2 sticks unsalted butter, softened)
  • 8 ounces mini marshmallows
  • 2 cups powdered sugar
  • 1-2 tablespoons heavy cream

For Chocolate Ganache

  • 1 cup semi sweet chocolate chips or chunks
  • 1/4 cup heavy cream

For decorating: extra graham crackers, broken into pieces and partially crushed, optional

 

Directions

Preheat oven to 325°F. Spray an 8 x 4 inch loaf pan with cooking spray and set aside.

In a medium bowl combine the cake flour, graham cracker crumbs, baking powder and salt. Set aside.

In the bowl of a standing mixer or using a hand held one, cream the butter and sugars together until light and fluffy.

In a small bowl combine the milk, heavy cream, whole milk, eggs and vanilla extract with a fork, whisking until egg yolks are broken and thoroughly combined.

Alternatively add the dry ingredients and egg mixture to the creamed butter mixture, starting and ending with the flour. Make sure you use a spatula to scrape down the sides of the bowl as you add the ingredients to ensure even mixing.

Pour the cake batter into the prepared loaf pan. Bake for about 50-55 minutes in the oven, until a toothpick inserted into the center comes out clean. (Pound cakes are done at about an internal temp of 195-200 degrees Fahrenheit if you have an instant thermometer.) Allow to cool for about 15 minutes in the pan, then turn out and cool completely on a wire rack.  Place the cake in the fridge for about one hour, or the freezer for 20 minutes to let it firm up.

For Marshmallow Buttercream: Preheat the broiler. In the bowl of a standing mixer cream the butter together with the powdered sugar until light and fluffy. Line a sheet pan with parchment paper and spray it lightly with cooking spray. Spread the marshmallows out in a single layer, keeping them close together. Place underneath the broiler and let them get lightly browned; DON’T WALK AWAY. This takes no more than 30-40 seconds. Using a rubber spatula you spray with cooking spray immediately scrape the toasted marshmallow into the creamed butter/sugar mixture. Mix on low speed until combined. If it seems too stiff, you may add the heavy cream to your desired consistency.

Gently heat the heavy cream in a microwave safe bowl (about 45 seconds should do it). Pour it directly over the chocolate in another bowl and gently stir until it completely melts. If it’s too stiff you can add more warm heavy cream.

Take the cake out of the fridge/freezer. Cut it into three layers (it’s okay if they’re not perfectly even. Mine weren’t either.) Level the tops of each cake. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Smear a little of the chocolate or buttercream in the center to keep the cake from moving around. Place one cake layer on the platter. Spread or pipe a border of the marshmallow buttercream around the edges, bringing them up almost like a fence. Fill in the center with more buttercream, then dollop the chocolate ganache on top, trying to keep it inside the buttercream ‘fence’. Add the second layer and repeat then place the third cake layer on top. Spread the top of the cake with the remaining buttercream. Using a spatula to smooth out the sides of the cake, dipping it in some warm water intermittently.

Press the broken graham crackers and crumbs onto the sides of the cake (They don’t have to cover it completely). Sprinkle more of the crumbs on the top, then use a fork to drizzle the rest of the chocolate ganache on the top.) Place the cake in the fridge to let the buttercream and chocolate to firm up a bit, 15-20 minutes before serving.

Cookies n’ Cream Layer Cake

There is a tangible difference in food that’s been made with care and love versus food that’s been made without them and don’t you let anyone tell you there isn’t. Anyone who says there isn’t has never had food made for them with love, and that’s truly unfortunate. When I was younger, I thought it just boiled down to some people were good cooks and some people weren’t–now that I’m older and that I’ve learned how to cook and bake rather well myself I understand that it’s a bit more complicated than that.

I’ve eaten in swank restaurants where the food was both expensive and undoubtedly delicious, but given the choice I still would’ve rather been in my grandma’s house eating a dish of her smothered steak and gravy.  I would take her Lemon Pound Cake over the most pricey, fancy souffle from the best pastry chef in the world ANY DAY.

Know why? Because regardless of whether or not the fancy food tastes delicious, I know for a fact that there is more love for ME personally in her dishes than anything a chef that doesn’t know me from Eve can put into his food, no matter how technically flawless it is. It may sound corny, but for me, food made with love tastes like home; the taste that gives you the ‘itis’ where you’re full, satisfied, and want to take a nap afterwards, then wake up and have a little bit more.

The only thing more gratifying for me than eating food made with love is being the one to make it for my loved ones, especially when it’s a special request/favorite of theirs. Because I know them, I know exactly what they want and how they’re going to want the food to taste and that knowledge makes me all the more determined to put as much care and consideration into what I’m doing to make sure the food meets their anticipation for it. My fellow food bloggers/cooks out there will know the immense feeling of satisfaction that comes with watching someone you love eat and rave over their favorite food and know that YOU were the one to make it for them. It’s a wonderful thing.

My twin sister came out to visit us a few months ago. There’s little to nothing that I don’t know about her, including the fact that she loves practically ANYTHING cookies and cream flavored. The Cookies and Cream flavor is best described as that of the Oreo sandwich cookie: a sweet vanilla base mixed with chocolate. She mostly eats ice cream, and we very well could’ve just got a pint of it to keep in the freezer but when she booked her flight to come out here I decided to make something that was bit more special than ice cream to surprise her with.

This may be the easiest layer cake I’ve ever made. Unlike most others that have lengthy ingredients and complex instructions this cake is so simple it doesn’t even require a standing or hand held mixer. If you’ve got a large bowl, a whisk (or even a fork), you can make this cake and have it baking in the oven in less than ten minutes, no joke. The recipe that I included does give instructions for making whipped cream from scratch. However. In the case that you don’t have a standing or handheld mixer….lean in closer. A little bit closer. Little bit closer.

*whisper*  You can buy pre-made cool whip that you thaw and it will still work out fine.

The finished product is what is probably the most “Cookies and Cream”-y thing I’ve ever seen or tasted. Normally I’m not even a huge fan of chocolate cake, but the combination of the cake with the cookies and cream whipped cream filling just really works. The cake texture itself is very moist, the chocolate flavor isn’t overwhelming and there’s a fluffiness in the whipped cream that adds lightness to the cake that cuts some of its richness. Then again, I DID make it with lots of love. That was bound to have an effect on the tastebuds.

Sharing this cake at this week’s Fiesta Friday #180  co-hosted this week by Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.

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Cookies n' Cream Layer Cake

Recipe Adapted from Serious Eats

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Ingredients

For Cake

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 plus 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus two tablespoons white sugar
  • 1 cup plus two tablespoons sour cream (or plain yogurt)
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

For Whipped Cream

  • 50 Oreo cookies
  • 4 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon vanilla extract

 

Directions

Preheat oven to 350 degrees. Spray two 9 inch cake pans with cooking spray, then line with wax or parchment paper; spray the paper and set aside.

In a small bowl, combine the flour, cocoa powder, baking soda and salt with a fork or wire whisk and set aside.

In a large mixing bowl combine the sugar, vegetable oil, eggs and vanilla and beat with a fork or a whisk. Fold the dry ingredients into the wet ones and mix thoroughly.

Divide the batter evenly between the two pans and place the pans on a large sheet pan. Bake in the oven until cake separates from the sides of the pans and a toothpick or knife inserted in the center comes out clean, about 20-25 minutes.

Allow cakes to cool in pans for about ten minutes, then turn out and allow to cool completely on wire racks.

Take a knife and cut 10 of the Oreos in half and set aside. Put the rest of the cookies in a Ziploc plastic bag and use a rolling pin or the bottom of a glass to crush into crumbs.

In a mixing bowl beat the heavy cream in 2 batches, 2 cups at a time until the cream has stiff peaks. Beat the vanilla and powdered sugar in with the second batch, then combine them together. Reserve about 3/4 cup of whipped cream in a small bowl in the fridge.  Gently fold in all but about 1 cup of the crushed Oreo cookie crumbs with a spatula.

Level both cakes so that they are flat on the tops. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one cake layer on the platter.  Spread about half of the Oreo whipped cream onto the cake, then place the second cake layer on top. Use a spatula to cover the tops and sides of the cakes with a thin layer of the cream, then refrigerate for about 1 hour until the layer is firm, to allow a crumb coat to form.

Place the rest of the cookie cream on top and on the sides of the cake. Take the reserved cookie crumbs and press evenly onto the sides of the cake with your fingers. (This may get a little messy so you can place a layer of foil or wax paper underneath the cake to pick up any of the spare crumbs.) Take the Oreos you’ve sliced in half and press onto the top of the cake. Remove the bottom strips of parchment paper. Take the reserved whipped cream and pipe small rosettes in between the sliced Oreos and along the bottom of the cake to form a border. You can also place one whole Oreo in the center of the cake and pipe rosettes around that, if you like.

Refrigerate for about 1 hour to allow whipped cream to set before slicing and serving. Keep cake refrigerated when not eating.

Vanilla Sugar Cookies

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Our current location is pretty convenient for several reasons. First, there’s a park nearby that me and my niece have gone to at least once a week since we moved out here. Second, we live a hop, skip and a jump away from a pretty dope children’s museum that my niece has become very fond of. Because the weather here’s been so hot and pretty much unbearable to play outside, we’ve been spending quite a bit of time at it. It’s a very nice museum, but it’s certainly not the biggest one that we’ve ever taken her to. You’d think that after going two or three times, a kid would get tired of it.

But…nope. Not ours.

The museum has the option to purchase what’s called a family membership where after paying one lump sum, you can go to the museum as many times as you like for an entire year. After our first two visits, her mother decided that she’d just go ahead and gift her with a membership. That way, on days when she doesn’t want to go to the park, or when stormy or hot weather doesn’t permit us to go (like nowadays) she still has a way to get out of the house and have some fun.

And boy, does she have fun. It’s become kind of amusing for me to see her go through the same exhibits, play with the same toys, see the exact same things and never seem to get tired of it–like, ever. Each time we go is like the first time for her.  In fact, she’s already asked me if we can go back there on Monday. I figure it beats standing out in the hot sun on a playground that has little to no trees for shade.

I said sure; why not?

Now that I think about it, I can’t really blame my niece for loving the museum that much. I can be like that in other ways about other things.

For instance, oh well…sugar cookies. I think my unending love and obsession for the sugar cookie has been well documented on this blog. There is no dessert or sweet that I love more. No matter how many different ones I’ve made, I’m always willing to try another recipe and try to either improve it or give it another creative twist.

Today’s recipe is kinda like yet another one of my niece’s visits to the museum: I’m showing up with yet another sugar cookie recipe. You all will not only deal, you will love it.

Ever since I bought my Springerle Cookie molds, I’ve developed a small obsession with making stamped/imprinted cookies.  They’re a really quick way to give your cookies a lift aesthetically and with some practice I’ve gotten pretty decent at getting the results that I want. The problem with Springerle molds is that because each one is hand carved, they’re not cheap. Right now I’ve only got two and because I wanted to widen my collection of cookie stamps, I knew I would have to try and find a cheaper alternative. A little digging on Amazon led me to some perfectly nice rubber ones from Tovolo. They came in a set of one plunger that fit three rubber stamps that could be switched out alternatively.

I used one of the stamps in the Tovolo set to make these very simple, but still sooooo delicious sugar cookies. Sugar cookies are one of the foods I love most. Baking itself is therapeutic for me, so I think that love just goes into it naturally. The stamp of choice just seemed appropriate. I would like to say though that although I used one for this recipe, these cookies DO NOT require you to use them for it to work. If you’re like me and are also obsessed with sugar cookies–especially ones heavily flavored with vanilla- but don’t have a cookie stamp, don’t worry about it. You can still make un-stamped but still perfectly fine vanilla sugar cookies. And I gotta say, in addition to being simple to put together, these ARE also pretty perfect.

Provided you roll the dough thick enough, these bake up soft and slightly chewy. The flavor I used was vanilla because that’s what I think works best with sugar cookies, but if there’s another flavor you’re fond of, like lemon or almond, I think that would work just as well.

Linking this up to Fiesta Friday #178.

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Vanilla Sugar Cookies

Recipe Adapted from Nordic Ware

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Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon vanilla
  • 2 2/ 3 cups flour
  • 1 teaspoon baking powder
  • 1/ 2 teaspoon salt

 

Directions

Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl cream together the butter and brown sugar until light and fluffy.

Add the egg and vanilla and mix just until combined.

In a small bowl, mix together the flour, baking powder and salt with a fork. Add this in batches to the wet ingredients, mixing just until combined.

Refrigerate the dough for at least one hour and up to overnight. Take out for about 10-20 minutes to allow to soften a little.

Line two cookie sheets with parchment paper.

Roll dough out on a clean and floured surface to about 1/4 inch thick. Dip your cookie stamps into powdered sugar, then tap to remove excess. Press firmly into the dough. Use a slightly larger round cookie cutter to cut out shape, then transfer to cookie sheets. Repeat until you’ve used up all of the dough.*

Freeze cut out cookie dough for 30-45 minutes. Bake in the oven for 10-12 minutes, just until bottoms start to turn golden brown. Allow to set on sheets for about 60 seconds before removing to a wire rack to cool completely.

(Note: You don’t HAVE to use cookie stamps for this recipe. I think it would work just as well without it. Use whatever cookie cutters you have, or shape the dough into a log, freeze for about 30 minutes, then cut into slices and bake as directed. Also,  no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Malinda Russell’s Washington Cake

Gather round guys. Hi(story) lesson time.

The ‘official’ independence day for the United States is July 4th, as the Declaration of Independence from Great Britain was signed by the colonists of the Continental Congress on July 4th, 1776. However, if we’re going to get down to brass tacks, the facts are these: freedom in the colonies was at that  time only extended to white men and women; the independence/emancipation of the sizable population of Africans who had been stolen from their homes & transported to the colonies through the Trans-Atlantic slave trade were not included in the Constitution, nor were they granted their freedom after the Revolutionary War.

A widely held belief is that the Emancipation Proclamation that President Abraham Lincoln authorized and put into effect in 1863 during the Civil War is what ultimately freed the slaves. This is somewhat inaccurate.  The official laws of the post-Civil War United States did not grant freedom to all African Americans until the ratification of the 13th amendment in 1865, almost 90 years after the Revolutionary War (and even then, there was still a loophole to that amendment if the individual had committed a crime, see Ava Duvernay’s “13th” documentary on Netflix for more on that). Without getting too bogged down into historical details, I’ll just say this: the EP was a military tactic that specifically freed slaves in the Southern rebel Confederate states that had committed treason against the Union and were then considered enemy territory, but had been won and occupied by the Union Army during the war. It left out slaves within the border states as well as territory within 3 Confederate states that were under Union control.

Why am I saying all of this?

Well, next Monday will be June 19th.  Even though the Emancipation had taken effect on January 1st 1863, the slaves in the state of Texas, widely isolated from the North and Southern parts of the country did not even receive word of it until June 19th 1865, after the Civil War had ended and President Lincoln had been assassinated. Many of these freed people of Texas commemorated June 19th as the day of their emancipation and made it one of celebration and religious ceremonies. Like any other celebration, this included good food.

(There’s a point to all of this, and I’m getting to it now, I swear.)

Malinda Russell was an African American woman born in 1820 in the state of Tennessee. Because her grandmother was freed by her owner, her subsequent children and grandchildren were also freed. By her account, Malinda wanted to immigrate to Liberia where there was a colony of former African American slaves, but was robbed by one of her traveling companions & forced to stay in Virginia. She worked there and in Tennessee again as a washerwoman, nurse, cook, and later kept a pastry shop. After this, she moved to Michigan where she published “A Domestic Cook Book Containing a Careful Selection of Useful Receipts for the Kitchen ” in 1866. The pamphlet that Malinda published became the first cook book published by a Black woman in the United States.

As an African American, I am the descendant of slaves myself on both sides of my family, so the date/celebration of June 19th, holds a particular historical significance to me. Second, like Mrs. Russell,  I’m a Black woman from Michigan who loves to cook/bake, and can do it rather well. (I’d also love to write a cookbook of my own one day, knock on wood)

Her story resonates with me. Her food resonates with me. Therefore, I decided I would pay tribute to the lady, her story and her food in this post.

This is, hands down, one of the best cakes I’ve ever made. The texture inside is SO tender and moist. When I first took it out of the oven, I was concerned that despite being the right temperature, I’d under-baked it because it seemed a little wet in the center of the tube. Nope. It wasn’t underdone in the slightest. It was just perfect.

I can’t claim to have altered this recipe too much; it’s practically perfect enough all on its own. My personal modification was to add orange zest and juice to the batter to give a citrus flavor to what’s already a dynamite butter cake, then add an icing also flavored with orange juice. If you’d like to try another citrus, like lemon, lime, (heck maybe even grapefruit), I think you’d get equally wonderful results.

Linking this post up to Fiesta Friday #176, co-hosted this week by  Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.

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Malinda Russell's Washington Cake

Recipe Adapted from “American Cake” by Anne Byrn

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Ingredients

  • 1 cup (2 sticks) unsalted butter, softened to room temp
  • 3 cups granulated sugar
  • Pinch of salt
  • 6 large eggs
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 3 cups all purpose flour
  • 1 teaspoon cream of tartar
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange zest
  • 1 cup powdered sugar
  • 1 teaspoon orange juice
  • 2-3 teaspoons milk

Directions

Preheat oven to 325°. Grease and flour a 10-inch tube pan and set aside.

Place the butter in the bowl of a standing mixer or a large bowl. Beat until light and fluffy on medium speed, about 1 minute. With mixer still running, gradually add the sugar and salt beat until mixture becomes light and creamy again. Make sure to frequently scrape down the sides of the bowl with a rubber spatula to ensure even mixing.

Add the eggs, one at a time, mixing for about 15 seconds each. Turn mixer off.
In a small bowl combine the baking soda with the buttermilk. In a medium size bowl combine the flour with the cream of tartar. Alternate between adding the dry ingredients and the buttermilk mixture to the butter-egg mixture; start AND end with the flour and be sure to remember to scrape down the sides of the bowl with the spatula to ensure even mixing. Fold in the orange juice and zest last, stirring until just combined.

Pour the batter into the prepared pan, smoothing with a spatula. Tap the pan a few times on the counter top to help prevent air bubbles.
Place on middle rack of oven and bake until the top of the cake is golden and a toothpick inserted into the center comes out just clean, about 1 hour and 10 minutes. (Pound cakes are done at an inner temp of around a 195-200°. Fahrenheit)
Allow to cool in pan for about 25-30 minutes, then turn out onto a wire rack to cool completely.

In a medium bowl, combine the powdered sugar with the orange juice and just enough of the milk to make a thick icing. Use the tines of a fork to drizzled on top of the cake, then allow icing to harden completely.

Chocolate Chip Cookie Biscotti

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When I first started baking cookies, I used to get frustrated a lot. I really wasn’t that good at it for a while. I hit a lot of…speed bumps that would get in the way of me getting the results that I wanted.

These speed bumps varied from recipe to recipe but if I had to rank them, I’d say that the number one issue I would have MOST frequently is spreading.

Just about all of my cookies would spread into flat, thin pancakes. I absolutely HATED it.  To this day the memory is triggering.

For some recipes, flat cookies (although not aesthetically pleasing) aren’t so bad and will pass. However, when it comes to others, a flat disk just won’t do for looks or taste.

If you look up practically any cookie recipe on this blog, I’m just about positive that the directions will direct you to chill the dough in the fridge for at least one hour before baking. I’ve intentionally modified recipes I’ve read elsewhere and chilled my dough even when they do not direct to just because from my experience, most traditional drop, cutout or rolled cookie doughs DO need to be chilled at least a little while to minimize spreading and give them the right height and lift.  They just do. Trust me on this, guys. If your cookies frequently spread in the oven, start chilling the dough in the fridge for at least an hour, bake, then get back to me and tell me that it didn’t help your results.

Off the top of my head, I can only think of maybe…two or three instances where I made cookies that I didn’t refrigerate the dough and still got the results I wanted. The subject of today’s recipe is one of those exceptions: biscotti. Why doesn’t biscotti need to be chilled? Well for one, the dough isn’t nearly as wet as other cookie doughs. Wet/moist cookie dough makes cookies that spread in the oven. (Remember that for other recipes; this why chilling them in the fridge helps.)

Biscotti dough is usually first shaped into an oblong mass on a sheet pan, then baked as a whole in the oven until just set. After that, it’s removed and given some time to cool. From there, what would be a giant soft cookie is then sliced into straight or diagonal sticks that are then baked a second time. During this second bake, all of the residual moisture is dried out of the biscotti, giving them that traditional crisp, crunchy texture.

So far as I’m concerned, I think there is but one downside to making chocolate chip cookies from scratch: the resting period in the fridge, which also means that whenever I make them, I’ll have to plan ahead a day in advance to satisfy my craving. This isn’t always ideal. That’s one of the reasons why this recipe is so awesome: it’s a CCC recipe where there’s absolutely no chilling time required and there’s also no need to worry about that pesky spreading problem.

Like traditional biscotti, this dough is first baked in one mass. I spread it in a glass square baking dish, which did help to give the outer edges more definition–if/when you try this, just make sure you line your pan with aluminum foil so that when you have to take it out to slice, it’s one easy lift. After the slicing, the individual biscotti are arrayed onto a sheet pan and baked off for a second time. They won’t spread. Promise. The first bake took care of that problem. This second one is just to take them out of that realm of ‘soft chocolate chip cookies’ to crispy, crunchy chocolate chip flavored biscotti.

Traditional Italian biscotti is intentionally made so crispy that it HAS to be dunked in a cup of coffee or tea just to soften the tight, crunchy crumb enough to bite. These biscotti are certainly not as tough as all that. However, with this recipe I’ve now given you an excuse to essentially, eat a chocolate chip cookie for breakfast alongside your morning cup of Joe or Earl Grey.

You’re welcome.

Linking this up to Fiesta Friday #175, co-hosted this week by Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

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Chocolate Chip Cookie Biscotti

Recipe Adapted from Better Homes and Gardens

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2cups all-purpose flour
  • 8 ounces (about 1 cup) coarsely chopped semisweet chocolate

 

Directions

Line a 13 x 9 square pan with aluminum foil or parchment paper and spray with cooking spray. Preheat oven to 375 degrees Fahrenheit.

In a large mixing bowl, cream together the butter and shortening for about 3 minutes. Add the sugars and baking soda and continue to beat until light and fluffy, about another 3 minutes. Add the eggs, one at a time, then the vanilla, all while scraping down the sides of the bowl with a spatula to ensure even mixing.

Add the flour in batches, mixing just until combined. Stir in the chocolate as best you can.

Spray your spatula with cooking spray, or sprinkle and rub both sides with flour. Spread and press the cookie dough in an even layer in the pan. Bake in the oven for 22 to 25 minutes, until set and the edges are golden brown.

Cool in the pan for one hour. Reduce oven temperature to 325 degrees. Use the edges of the foil or parchment paper to lift out of the pan. Use a sharp knife or bench scraper to cut the baked dough into strips/logs. Place them, cut side down, on an ungreased or lined cookie sheet. Bake for 15-20 minutes, until browned and edges are crispy. (They may still be a little soft in the middles. That’s ok.)

Carefully transfer them to a wire rack to cool completely; they will harden and crispen fully as they cool.

Double Ginger Sugar Cookies

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When I was a little girl, there was no food, (and I mean absolutely NO FOOD) that I loved more than sugar cookies.

Not french fries. Not chicken nuggets. Not chocolate. Not mac n cheese (which I never liked and still don’t actually…hush). Not even chocolate chip flavored cookies.

Sugar. Cookies.

To me they were just… the best thing ever.

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If I’m being completely honest, there’s a part of me that still thinks they are. The ingredients of the typical sugar cookie are deceptively simple, yet the recipe itself is still easy to miss the mark on. A poorly made sugar cookie can come in the form of one that’s dry, too crisp, bland, too thick, too crumbly and dozens of other ways that things can go wrong. To date, the worst excuse for a sugar cookie I’ve ever had came from those abominable premade break and bake refrigerated cookie dough. The cookie is just barely palatable in a precious window of time of about….10 minutes after you take them out of the oven. Then, well…they cool/dry into pretty much inedible, bland sawdust.

Blegh.

Stay away. Far, far away from break and bake dough when making sugar cookies, I implore you. Scratch really is the only way to go. I will take a well made, from-scratch sugar cookie over say, creme brulee or a slice of cake any day. I will fight you for the last sugar cookie on a dessert tray. (You think I’m playing. Heh. Go ahead and try me, Buttercup.)

A well made sugar cookie is a perfect dessert, whether eaten all on its own or say, dipped in ice cream or whipping cream or chocolate (try it sometime if you haven’t). Once you know how to make a good one all on its own, it might be a good idea to start branching out and experimenting with creative twists to it…like this one.

I made these as a result of still having an excess of ginger from my homemade ginger tea I was making to ease my stomach issues. I took the leftover ginger from the syrup I made and candied it by rolling the pieces in white sugar and letting them cool until they’d crystallized. It’s a MUCH easier alternative to buying the premade stuff in the spice aisle and it’s quite easy to do. I was VERY curious to see what the spicy, slightly sweet ginger would add to the base of a sugar cookie.

Textures abound in this here recipe. The cookie itself is slightly crisp at the edges, with just the right amount of softness in the center so that biting into it, you get a slight crunch & a chew at the same time that’s intensified by the texture of the candied ginger. I won’t lie, the ginger REALLY does pack a punch; there is both crystallized and ground ginger in the dough and it’s definitely noticeable. The cookies are both sweet and spicy, but I enjoyed the contrast of flavors. Sometimes sugar cookies are stuck between either being too sweet or too bland; the doubled use of ginger here ensures that these are neither. They’re the perfect balance.

As usual, I’m linking this post to the Fiesta Friday for this week, #166, co-hosted this week by Mollie @ Frugalhausfrau and Ginger @ Ginger and Bread.

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Double Ginger Sugar Cookies

Recipe Courtesy of Food and Wine

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/3 cup finely chopped crystallized ginger (3 ounces)
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks ( 1/2 pound) unsalted butter, softened
  • 1 1/4 cups sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • Coarse turbinado sugar, for sprinkling (optional)

Directions

In a medium size bowl, combine the flour, crystallized ginger, ground ginger, baking soda and salt. Set aside.

In a large bowl of a standing mixer fitted with the paddle attachment (or using a hand held mixer) cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, being sure to scrape down the sides of the bowl to evenly combine. Fold in the dry ingredients, about 1/3 a cup at a time. Mix just until dough comes together.

Shape dough into a long log and freeze log for about 1 1/2-2 hours, until very firm.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Using a bench scraper, cut off cookies about 1/8 inch thick and place them about 1 inch apart on the baking sheet. Sprinkle the tops with the coarse sugar if desired.

Bake the cookies in batches until golden and just barely set on top, 8-10 minutes.  Switch the top and bottom racks midway through baking. Allow to cool for 5 minutes on pan before moving to wire racks to cool completely.

Note: No one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Strawberry Supreme Birthday Cake

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It’s my niece’s 4th birthday tomorrow. I have no idea how this kid is four already. I swear it was just yesterday I was sitting in the hospital room when she was wheeled in from the delivery with her mom, swaddled in her little burrito blanket. Time really does fly when it comes to kids, even when you’re just helping raise them.

I know I’m biased, but she really is such a sweetheart. I love her to death and feel blessed to have been able to be a major part of her life.

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I’ve been making her cakes for her day for the past two years. Last years was this Funfetti Cake. This year when I asked her what kind she wanted, she didn’t hesitate to reply: “Strawberry Cake, Auntie.”

I had my marching orders. A Strawberry Birthday Cake it was.

What first comes to y’all’s minds when you hear Strawberry Cake?

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If you’re like me, maybe you thought about strawberry shortcake–which is delicious, but I also knew wasn’t what my niece was talking about. There’s strawberry shortcake; a fluffy biscuit-y cake that’s served with whipped cream and strawberries. Then, there’s the Strawberry Cake; a pink colored cake that usually comes from a box mix. I loved it myself as a kid, and what little kid wouldn’t? It’s pink. It’s EXTREMELY sweet. 9 times out of 10 it’s spread with pink frosting.

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What’s the problem? Well, that cake is just so overly sweet  and artificial tasting. The ‘strawberry’ flavor and color often comes from the addition of a packet of strawberry jello packet. While this may not make a huge difference to a four year old little girl, it sure makes a difference to her 27 year old foodie and baker auntie who doesn’t like to have anything to do with box cake mixes.

I still wanted to give my baby what she wanted though: a yummy, pretty strawberry birthday cake. Guess what? I think I did, even sans cake mix.

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I won’t lie: layer cakes of any kind take patience and time. They can be a labor of love, and this cake is no exception. However, I’ve found that the work can be spread out over two days so that you’re not so rushed or in the kitchen for hours at a time by baking the cakes themselves on Day 1, refrigerating them overnight, then making the filling/frostings and assembling the whole thing on Day 2.

And I do have to say, the work is one hundred percent worth it. I don’t think this cake could be more of a Strawberry Cake if it tried: strawberries are literally in EVERY SINGLE part of it. There are pureed strawberries in the batter. The cake is filled with a fresh strawberry curd. The frosting is mixed with even more pureed strawberries.

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Strawberry on strawberry on strawberry.

The cake bakes up very moist and fluffy. The only downside was that the pureed strawberries in the batter did sink to the bottom of the pans. But that turned out okay too because they just melded together more with the strawberry curd. I’ve made lemon curd before, but never strawberry. This one was extremely easy to do and the result is a tart, smooth curd which gives a real punch of strawberry freshness to the overall taste of the cake. I think it might be the best part, to be honest. The frosting isn’t overly sweet thanks to the addition of the cream cheese to the butter and powdered sugar. And the scoop of the fresh strawberry puree gave it that pretty in pink tint that I knew my niece would love.

Linking this post with Fiesta Friday #161, co-hosted this week by Laura @ Feast Wisely.

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Strawberry Supreme Birthday Cake

Recipe Adapted from Taste of the South Magazine

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Ingredients

For Cake

  • 2 cups fresh strawberries
  • 2½ cups cake flour
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup ice water
  • ½ cup whole milk
  • ½ cup buttermilk
  • ½ cup unsalted butter, softened
  • ½ cup butter shortening, at room temp
  • 1 ¾ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 3 large egg whites, at room temp
  • ¼ teaspoon cream of tartar

For Strawberry Curd Filling

  • 1 (16-ounce) package frozen sliced strawberries in syrup, thawed and drained
  • 1⁄2 cup sugar
  • 2 tablespoons cornstarch
  • 3 egg yolks, lightly beaten
  • 1 tablespoon lemon juice
  • 1⁄4 cup butter, cut into pieces
  • 1 teaspoon strawberry extract

For Strawberry Frosting

  • 1⁄2 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1⁄2 cup reserved strawberry purée (from Strawberry Curd)
  • 1 teaspoon strawberry extract
  • 6 cups confectioners’ sugar, sifted

 

Directions

Preheat oven to 325 °. Flour, grease and line three round 8 or 9 inch cake pans with wax paper or parchment paper. Set aside.

Pulse strawberries in a food processor or blender until well blended, but still with some chunks inside. Set aside in a small bowl. In a medium bowl, sift together the cake flour, all purpose flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine the ice water, whole milk and buttermilk. In bowl of a standing mixer or using a handheld mixer, cream together the butter and shortening until creamy, about 3-4 minutes. Add the sugar and vanilla, mixing another 3 minutes. Add the egg and beat just until combined. Alternating adding the flour mixture and the milk mixture to the bowl, starting and ending with flour mixture, scraping down the sides of the bowl with spatula to ensure it’s well mixed. Remove this mixture to another bowl, & wipe out thoroughly. Using clean beaters, place the egg whites and cream of tartar together in the bowl at medium speed, beating until soft peaks form. Using a spatula, fold the egg whites into the cake batter. Fold in the strawberries. Divide the batter evenly between the three pans, smoothing the tops with spatula. Bake for 35-40 minutes, until a toothpick inserted inside cakes comes out clean. Let cool in pans for 20 minutes before removing from pans and letting cool completely on wire racks.

For Curd: Pour the drained strawberries into a food processor or blender and pulse until smooth. Remove and reserve 1/2 cup of t he puree for the Strawberry frosting. In a medium saucepan, add the strawberries, sugar, cornstarch, egg yolks and lemon juice over medium heat, whisking constantly until thickened; about 7-8 minutes., Remove from heat and add the butter in chunks, then the strawberry extract. Let mixture cool slightly, cover with a piece of plastic wrap and refrigerate for 2 hours before using.

For Frosting: Cream together the butter and cream cheese in bowl of a standing mixer or using a handheld one until fluffy. Add the reserved strawberry puree and the extract and mix until just combined. Add the confectioner’s sugar one cup at a time and beat together until smooth and creamy.

To Assemble: Level the tops of each cake. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one cake layer on the platter. Pipe a border of frosting around the edges of the cake. Spread about half of the strawberry curd inside the border, smoothing with a spatula. Top with another cake layer and repeat process. Top with final cake layer. Spread entire cake with just frosting enough over the top and sides to make a crumb coat. (It should be thin).  Refrigerate cake for one hour until the crumb coat is firm. Finish spreading the remainder of the frosting on the cake, decorating with sprinkles if desired. Remove the parchment strips from the platter before serving.

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