Tag: chocolate

The Best Things I Ate and Drank at the Kohler Food & Wine Experience

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Last weekend I attended the Kohler Food & Wine Experience at The American Club Resort in Kohler, WI. It’s an annual event that brings together thousands of people who love food, alcohol and just plain having a great time. This was our–my boyfriend and I–first time in Kohler, though I’ve been aware of it as a food and golf destination for years. Overall, it was a fantastic time, especially thanks to the Kohler staff and volunteers. (I learned that many of the staffers were volunteers, and they were some of the happiest, most helpful people ever. Kudos to them!)

Our first event was a beer luncheon with Chef Grant MacPherson and Stella Artois.

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Double Chocolate Layer Cake

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This is a great everyday cake. Because other people make cakes just because, right? It’s also a great birthday cake, retirement cake, anniversary cake, Valentine’s Day cake, Arbor Day cake, Brewers finally won today cake, you had a hard day at work cake… See, you can come up with a cake reason any day of the year. Plus, this cake is so easy to make. Mix dry ingredients, dump in wet, mix. That’s it.

For me, it’s only made from pantry ingredients that I normally have on hand anyway, so I really can bake it up whenever the mood strikes for chocolate. The cakes bake up light and springy with a high dome. Most people cut off the dome to even it out for easier layering, but to me that’s just wasted cake. I just keep the dome and fill in where I need to with extra frosting glue. Plus I don’t care how it looks when it’s done; if it’s domed on top, fine, just means more cake. If you’re feeling fancy, cut that dome off.

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My Favorite Chocolate Chip Cookies

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Forget apple pie, chocolate chip cookies should be America’s iconic baked good. Everyone loves them, you can get them anywhere, and they’re easier to make than apple pie. 

This is my favorite chocolate chip cookie recipe. It uses browned butter to impart a toffee-like flavor that you generally only get from aging the dough in the fridge for a day or so (as started by the NYT famous recipe). While I’m sure that recipe is pretty damn delicious, I never plan ahead to make cookies. When I want chocolate chip cookies, I need them NOW. Maybe other people can plan ahead for their cravings, but not me. (That is also why my most common brownie-baking time is midnight.)

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Peanut Butter Brownies

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I probably don’t need to say it, but holy decadent, batman!

I had these beautiful brownies bookmarked over at Loves to Eat for the longest time, just waiting for an excuse to make them. I figured Labor Day, and specifically my friend Lynn’s party, was good enough for me. As an added bonus, other people would be at this party, ensuring I wouldn’t eat the entire pan myself. Thanks, other people.

These remind me of the chocolate peanut butter cake I’ve made, but with much less effort and time expenditure. But the payoff is still awesome. The brownie base is super fudgey and rich, so I cut these into 24 squares and one is plenty (at least for a couple hours!). The peanut butter filling is really just frosting, which works for me. And the topping originally didn’t call for any cream, but I wanted something that wouldn’t set up as a hard layer, and adding a bit of cream to make a ganache worked out perfectly. The peanut butter layer is soft and silky and the ganache is smooth but still a bit soft, even from the fridge.

Make these. You know you want to.

Peanut Butter Brownies

Brownie layer
1 c butter
2 c sugar
3 eggs
3 t vanilla
2/3 c cocoa powder (Dutch process is fine)
1 c AP flour
1/2 t salt
1/2 t baking powder

PB filling
1/2 c butter, softened
1/2 c creamy peanut butter
2 c powdered sugar
~2 t milk

Ganache topping
1/4 c peanut butter
2 c semisweet chocolate chips
1/4 c butter
1/4 c cream

1. Preheat oven to 350. Line a 9×13 pan with aluminum foil to make a sling, or use parchment, and coat with cooking spray. I only used a heavy dose of cooking spray, and that still wasn’t enough for these fudgey brownies, so I recommend lining the pan for once.

2. For the brownies, melt the butter in a large saucepot. Remove from heat, add the sugar and stir to combine. Beat in eggs and vanilla until homogeneous. Add cocoa, baking powder and salt and combine. Add flour last and stir until combined. Spread into pan and bake 25-30 minutes. Cool completely before frosting.

3. For peanut butter filling/frosting, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Try not to eat all the frosting before your brownies are cool.

4. For the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine.

5. Once the brownies are cool, spread the frosting on top. Place them in the fridge for at least 30 minutes until the frosting sets up a bit. Pour the ganache over the top and spread gently. Return to the fridge until set. I like to keep them in the fridge and serve cold because the brownies are so fudgey.

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Chocolate Chip Cookie Bars

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Next time you reach for a box of brownie or cookie mix…STOP! Make these instead. They’re just as fast as a mix, I promise. And chances are you’ll already have all the ingredients already in your pantry if you bake more than once a year. The recipe (from Cook’s Illustrated, once again) makes a 9×13-inch pan that’s just the right thickness, and has the perfect ratio of chocolate to dough.

This is also perfect if you’re feeling lazy but really want chocolate chip cookies. Because who wants to spoon out dough and bake in batches? Not to mention if you’re a fan of chewy, soft cookies, then this is also a recipe for you. OK, it’s really a recipe for everyone, I guess. It’s chewy, chocolatey, one-bowl, super fast and simple. What’s not to love?

Chocolate Chip Cookie Bars

2 1/8 c AP flour
1/2 t salt
1/2 t baking powder
12 T butter
1 c brown sugar
1/2 c sugar
1 egg
1 egg yolk
2 t vanilla
2 c chocolate chips (about one 12 oz bag)

1. Preheat oven to 325. Melt butter in a large microwave safe mixing bowl.

2. Add sugars and mix until combined. Add eggs and vanilla and mix well.

3. Dump in your dry ingredients except chips, and fold together with a spatula or wooden spoon, just until combined. Don’t overmix or the gluten will develop and make the cookies tough. Fold in the chocolate chips.

4. Spread in greased 9×13 pan (the dough will be a little greasy, but don’t worry). Bake until just set in the middle, 27-30 minutes.

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Black Bottom Cupcakes

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This recipe brings together two great things: cupcakes and cheesecake. And it’s got lots of other things going for it, too. The cheesecakey part adds enough moisture and creaminess that you don’t need frosting, eliminating the extra frosting steps. Plus I didn’t even use the Kitchen Aid for this one, just a quick blend with my hand mixer for the cream cheese and a good old fashioned wooden spoon for the batter. Couldn’t be easier. Found the recipe on allrecipes.com.

Black Bottom Cupcakes

1 8 oz package cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
1 c miniature semisweet chocolate chips
1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa powder
1 t baking soda
1/2 t salt
1 c water
1/3 c vegetable oil
1 T cider vinegar
1 t vanilla extract

1. Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

4. Bake in preheated oven for 25 to 30 minutes.

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The Best, Most Decadent Cake Ever

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I mean, just look at it. You can’t argue with that.

I made this cake for Nick’s birthday. He’s a pb and chocolate kinda guy…although he has been getting slightly sick of the combination lately, as I’ve been making a ton of pb+c baked goods. Oops.

This recipe is shamelessly stolen from SmittenKitchen.com, one of my favorite food blogs. Please, make this cake. It’s as tasty as it is gorgeous.

cakeChocolate Peanut Butter Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

A couple tips: The cakes are very, very fragile. Chill them before frosting and assembling. Also chill the frosted cake before you glaze it, so that the glaze hardens in suspended motion down the side of the cake. Yum.

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Chocolate Cupcakes with Orange Cream Cheese Frosting

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These are tasty. What else can I say? Adapted from Cupcakes! by Elinor Klivans.

Chocolate Sour Cream Cupcakes with Orange Cream Cheese Frosting

3 ounces unsweetened chocolate
1 c unbleached AP flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c unsalted butter, room temperature
1 1/4 c sugar
2 large eggs
1 t vanilla extract
1/2 c sour cream
1/2 c water

Frosting:
1/2 c unsalted butter, room temperature
6 ounces cream cheese, room temperature
1 t vanilla extract
3 c powdered sugar
2 t orange zest

1. Preheat oven to 350 F. Melt chocolate in the microwave (carfully!) or in a double boiler.

2. Beat the sugar and butter until creamy. Add the melted chocolate and beat to combine.

3. Add the eggs, one at a time, mixing after each addition. Add the vanilla and mix until batter lightens in color, about 1 minute. Add the sour cream and mix to combine.

4. Add the baking powder, soda, salt and half the flour. Mix until blended.

5. Add the water, mix until blended. Add the remaining flour, and mix to just combine, don’t overmix.161

6. Fill your cupcake liners 2/3 full, then bake for 13-17 minutes.

7. For frosting, combine everything besides sugar in a bowl and beat to combine. Add sugar and beat until fluffy and light. Cool frosting until the cupcakes are cool too, or else you’ll have frosting oozing all over the place. Or you know, don’t wait until the cupcakes are cool. Oozing frosting is OK sometimes.

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