sour cream crumb cake

So easy, so simple, so enjoyable.  This cake isn’t fancy – and doesn’t have any embellishments, but boy it is good!  Sweet and tender, with a melt in your mouth texture – it is addictive.  The crumb top doesn’t hurt (it never does).  Matt and Jamie loved this – they devoured it.  (In fact Jamie just brought it up again even though I made it about a month ago — maybe he is hinting…)  Greg for some reason wasn’t in love – and I don’t really get it.  Rob too – but that makes more sense since his allegiance is mostly to chocolate.  The author states that you can add frozen berries to the batter and cinnamon to the streusel — and certainly other spices are nice too — but she, like me wanted to let the flavors of butter and sour cream shine.  And they do!

Before you start – pull butter, sour cream and eggs to room temp

sour cream crumb cake (from Baking Unplugged by Nicole Rees — love this book!):

cake-
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs at room temp
2 teaspoons vanilla extract
1 cup sour cream, room temp

streusel-

2/3 cup all purpose flour
1/2 cup packed light brown sugar
kosher salt
1/4 cup unsalted butter, softened

Preheat oven to 350 degrees.  Butter and flour a 9×13 baking pan.  In a small bowl, whisk together the cake flour, baking powder, baking soda and salt.  Set aside.

With paddle attachment of mixer, beat together the butter and sugar until light and fluffy – 3 min or so.  Add the eggs, one at a time and the vanilla extract.  On the lowest speed, mix in the flour mixture and sour cream alternately until just combined, ending with the flour.

Spread the batter into the prepped pan and cover with streusel…to follow:

In a small bowl, stir together the flour, sugar and salt.  Using your fingers, work the butter into the flour mixture until it begins to clump.  Sprinkle the streusel evenly over batter.

Bake the cake in the center of the oven for 35-40 m or until a skewer or toothpick comes out just clean.  Please don’t over bake.

Let cool for 15m and serve warm out of the oven, then of course at room temp.

best darn sugar cookies

So my friends daughter broke her arm again.  Pins this time.  And because I do believe that cookies have curative powers (at least while you are actively eating them) I asked Liz what Lucy’s favorite cookie was.  I figured it would be choc chip, or brownies or my meringue cookies.  But no, Lucy’s fave is sugar cookies.  Sugar cookies – hmmm…never the biggest fan and I’d yet to find and make a blog-worthy one.  So I browsed through my books, but realized that I already tried many of them so  I took to the Internet and googled “best sugar cookie” — and well, many popped up, but this one called to me because the author wrote that it was the “best darn sugar cookie” and that it was really true.…(kinda like I do).  And it was!  Liz said Lucy was the happiest and Sylvie and I were also very impressed by how crisp, flaky and flavorful they were.  The rest went to My Sister’s Place, and I hope they were happy with the results as well.  Try them!

Enjoy –

best darn sugar cookie ever – click here to be directed to the page  – the only addition I made was to add  1/4 teaspoon kosher salt to the recipe.

one bowl chocolate, espresso, and white choc chunk brownies

Gosh I made these sooo long ago – and have been just too lazy to write them up – and I’m sorry because they are delicious.  Really really scrumptious, rich, moist, fudge-like, decadent and well – truly different from other brownies.  And oh, they freeze really well.  Crazy well.  I served them recently (from the freezer) and Stephanie said “wow, wow, this is crazy good” – I’m not sure she remembers that she said that last time but I do!   I know white chocolate turns many off – but again, if you use really good quality then you might be surprised.  Don’t buy chips here – buy a bar and chop it yourself.  So tasty.  It has been a while since I first served these treats, but I do remember someone (other than Stephanie) who ooohed and aaahed and said the best!  And I felt proud which is really silly because I only followed the recipe.  Anyway, make them.  Enjoy –

one-bowl chocolate, espresso, and white chocolate chunk brownies (from Simply Sensational Cookies by Nancy Bagett:

3/4 cup (1.5 sticks) unsalted butter, cut into chunks
3 1/2 ounces unsweetened chocolate, broken up or coarsely chopped
2 1/2 ounces 65-75 percent cacao bittersweet chocolate, broken up or coarsely chopped
1 2/3 cup sugar
generous 1/4 teaspoon kosher salt
4 large eggs, room temp
2 teaspoons vanilla extract
1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water
3/4 cup all purpose flour
8-10 ounces coarsely chopped good quality white chocolate

Place rack in middle of the oven and preheat to 350 degrees.

Line an 9 inch square baking pan with foil, letting the foil slightly overhang on each side.  Grease the foil or coat with spray.

In a heavy large saucepan, heat the butter and chocolates on the lowest heat and stir constantly until melted.  Remove from heat.  I usually opt to melt the butter and chocolate over a pot of simmering water.  That way I can let it sit and not worry about overheating or stirring.  So do what feels comfy to you.  The microwave works well too.

Stir the sugar and salt into the chocolate mixture until fully incorporated and the batter as cooled to warm.  Vigorously stir in the eggs, one at a time, and then the vanilla and espresso mixture.  Stir until the mixture is smooth and shiny.

Stir in the flour until just evenly combined.

Place half the batter into the prepared pan.  Sprinkle about a third of the white chocolate evenly over the top and cover with remaining batter.  Spread the rest of the white chocolate chunks all around.  Bang the pan on the counter to embed the pieces slightly.

Bake 25-35 minutes – until edges are just pulling away from the sides of the pan and a toothpick comes out almost clean (the bottom will should still be moist and gooey.)

While the brownies bake, fill a large shallow pan a 1/2 inch deep with ice cubes and water.  When brownies are done, place the pan into the shallow ice water to immediately stop continued cooking.  Let stand until completely cooled – 30-45 m.

Refrigerate the slab for 45 m so it will cut easily (or just cut messy!)  Invert onto a cutting board to carefully remove foil.  Then place ride side up.

Cut – and use a damp paper towel to wipe the blade in between cuts.

These are so good cold or room temp.

Enjoy!

guittard choc chip cookie

The first time I baked these Andy said, “These are the best chocolate chip cookies of all time!”  The second time (tonight) I surprised him by making them on the DL and boy, the delight on his face – it reminded me when he was two as his eyes lit up when Sylvie was born.  Anyway, after dinner he sat down with a giant one and  said, “these cookies are magnifico!”  He obviously loves loves loves them.  Rob too – especially warm out of the oven.  Greg’s friend Matt said that both cookies were equally good (when compared with Toll House) but said he couldn’t decide which was better.  Greg and Sylvie too said Yum.  My sis in law Kathy turned me onto these over-sized chips – thank you Kathy!  She was able to buy them in Boston, but I could only find them online (Amazon).  I never saw them before and well – I made the recipe on the back, and you know the results!  Enjoy –

super chip cookie (from the recipe on the Guittard Super Cookie Chip bag):

1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter (at room temp)
6 tablespoons sugar
6 tablespoons firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
10 ounces Guittard Super ChookieChips
1/2 cup walnuts (optional — I did not use…)

Preheat oven to 375 degrees.

Whisk tog the flour, salt, baking soda.

In mixer – using paddle, beat the butter until softened up – then add sugars and beat until fluffy.  Scrape down and on medium speed, add the egg and vanilla.

Fold in the dry ingredients and chips.

Bake at 375 for 10-14 m – really depends on your oven and how many racks you are baking – and or if you use convection (then bake at 325).  Bake until light gold (or more or less depending on your taste.)

Enjoy-

fudge chocolate cookies w/white chips

Yum.  As always – it seems that whenever you mix chocolate with butter and a few other ingredients the result is always delicious.  Always.  These tempting cookies were so up my alley.  I know I’m in the minority with my like of white chocolate.  But I do like it a lot.    Well, only GOOD quality white chocolate.  This is vital.  If you don’t like it – then obviously just place reg choc chips in here and enjoy the burst of an all rich dark chocolate cookie.  But I do think the white chocolate takes the edge off of the bitter-sweetness.  These are simple to make and are a sure hit for you and your guests.  Enjoy –

dark chocolate cookies w/white chips (from Baking Unplugged):

½ cup unsalted butter
7 ounces good quality bittersweet chocolate (60-65 percent cocoa solids), chopped
1 cup packed light brown sugar

2 eggs
1 teaspoon vanilla extract
¼ teaspoon kosher salt (plus a dash more)
1 cup all purpose flour
¼ cup unsweetened natural cocoa powder
1 teaspoon baking powder
3.5 ounces white bar chocolate (good quality!– preferably, chopped

Preheat the oven to 350 degrees.

Melt the butter over low heat and add the chopped chocolate and gently melt (melt not cook) completely.

In a small bowl, mix together the flour, cocoa powder and baking powder.  Set aside.

Transfer the butter and chocolate to a large bowl and let cool for 5 min or so.

Beat in the sugar until there are no lumps.   Then gradually stir in the eggs, vanilla, and salt until smooth and creamy.

Gently fold in the dry ingredients and follow with the chopped white chocolate.  Do not over mix.

Drop mounds of dough (about 1 ½ tablespoons) on parchment lined baking sheets.  Bake the cookies for 10-12 minutes and rotate the pans.  This might take a little bit longer – but watch carefully.

The cookies should be puffed in the centers but not quite set.

Cool and enjoy –

gingerbread cake

This was good – “addictive” Sylvie said as she and I stood over the pan taking mini chunks with our fingers.  Filled with seasonal spices – this dark and smooth cake is a winner for the holidays.  (I know I’m a little late!)   Very simple and easy to make – this is a good one to bake with the kids.  No mixer – just a 2 bowls and voila – you are done!  You can serve it in the afternoon for a snack, or dress it up in the evening with home made whipped cream and maybe some roasted pears.  Oh, and while it is baking the house will smell divine.  Once Upon a Chef just posted this and it is worth a look and sample.  Enjoy –

gingerbread cake

From Once Upon a Chef – click here for the link and recipe.  The only advice I have is to line the pans with foil, and butter.  Or, parchment paper as it is easier to get the cake out and I get lazy about butter and flour.

chocolate molten cookies

Rob said, “this is a good cookie” after taking his first bite of these special nuggets.  And he repeated it over and over again each time I baked them off.   Pure chocolate.  Dark, rich and if eaten the day they are made, are yes, truly molten.  (Following days just pop in micro for 4 seconds.)  I don’t have much more to say about them – but do know that they are special and different from all the other chocolate cookies that I have posted.  Actually thinking that one day soon I’ll make all the chocolate cookies on the blog and have a tasting.  Oh, I should mention that this recipe comes from the back of the Guittard Choc Chip bag.  The recipe calls for you to melt the chips — which I never do (melt chips instead of block chocolate) but I do trust the Guittard people.  So try and enjoy!

chocolate molten cookies (from the semi-sweet Guittard Chocolate Chip bag):

2 cups Guittard Semisweet Choc Chips
3 tablespoons butter
2 large eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon baking powder
1 cup bittersweet chocolate chips (optional)

Melt the chocolate and butter in a double boiler.  Stir and remove once melted (this will be thick).

With the paddle attachment of your mixer, beat the eggs, salt and vanilla.  Once the eggs are broken up, pour in the sugar then beat on medium high speed until thicker and lighter in color.  4-5 m.

Scrape the bowl, and beat again.  Then add the melted chocolate/butter and mix until blended.

On the lowest speed, add the flour and baking powder and mix until just incorporated.

Fold in bitter chocolate chips.  Place in frige for 30 minutes (or longer is fine — or freeze in balls, or logs for a later date).

Preheat oven to 375 degrees.  Scoop 2 tablespoon balls and place on parchment lined cookie sheet.  (You can make smaller and of course the baking time will be less…)

Bake for 10-12 minutes – rotating pan half way through.  Do not overcook – if anything err on the side of under baking to experience extra gooeyness.

Enjoy –

(oh, if eating the next day, just place in microwave for 4 second to re-goo.)

simple pumpkin cookies

Light and airy — this simple pumpkin cookie was an easy hit.  Jason was coming over and I needed a non-chocolate sweet for him.  I looked through my To Bake file and decided to try these cookies.  Sylvie loved the cake-like consistency.  And said, “blogworthy mom.”  Andy exclaimed – “so good!” and Jason mmm…ed and mmmm…ed.  I know I have another pumpkin cookie on the blog – but hey – another is fun too!  The sweet glaze was perfect drizzled on top.  Oh, and perfect to make with your kids.  Enjoy –

simple pumpkin cookies (from the Very Best Baking):

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
1 and 1/2 cup sugar
1/2 cup (one stick) unsalted butter, melted
1 cup Libby’s Pure Pumpkin puree
1 large egg
1 teaspoon vanilla extract

glaze –
2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat oven to 350° F.  Line baking sheets with parchment – or butter or grease pans.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a small bowl and set aside.

Beat sugar and butter with paddle attachment of mixer until well blended.

Beat in pumpkin puree, the egg and the vanilla extract.  Mix until smooth.

Gently fold in the dry ingredients.

Drop by rounded tablespoon onto baking sheets.

Bake for 15 to 18 minutes or until edges are firm.  Cookies will be soft though.

Once cool, drizzle glaze over cookies.

yellow cupcakes

So yummy!  Hanna said “Lisi, I never ever like cupcakes and I actually like these!!”  Sylvie and I agreed 100 percent.  And mind you – this tasting was w/out the icing.  Sylvie picked this recipe — eager to bake from this very pretty decorating book called Hello, Cupcake!  We were baking for My Sister’s Place again – and she wanted to make something a little more special and exciting.  And that meant decorating.  To be honest, I wasn’t sure I was going to let the girls decorate because I wanted the cupcakes to look just so – but soon remembered that they are very capable and creative 11 year olds!  Thank goodness we were all in it together because their help cut my time in half.  But don’t worry, these are super simple to make.  I promise.  The key is baking time (as usual) try to remove from oven when there is only a tiny moist crumb on a toothpick.  I know a pain, but worth the extra effort to check, and check again and again toward the end of baking time.

vanilla cupcakes (from Hello, Cupcake by Karen Tack and Alan Richardson):

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract 1 stick (8 tablespoons) unsalted butter, room temp
1 cup sugar
3 large eggs

Preheat the oven to 350 degrees.  Line muffin cups with liners.

Whisk together the flour, baking powder, baking soda and salt in a small bowl and set aside.

Combine the milk, oil, and vanilla extract (I do this in liquid measuring cup).

With the paddle attachment of your electric mixer (or hand held beaters) beat the butter and sugar on medium speed until light and fluffy.  Scrape down the bowl after a few minutes and beat for a few minutes longer.  Around 6-7 minutes.

Add the eggs, one at a time and once combined, scrape again.  On the lowest speed, add the the flour mixture alternately with the milk mixture in batches.  Begin, and end with flour.  Mix until JUST blended.

Fill the cupcake liners two thirds full. Bake until golden and a toothpick comes out JUST clean — 15 – 20 minutes. Once you are able to handle the cupcakes, remove from the pan and let cool on a wire rack. Sprinkle with powdered sugar for the easiest treat – or many any frosting of your choice! Decorate and have fun – Enjoy –

s’mores cookie bar

So these are for me.  100 percent completely over the top sweet, gooey and just packed with chips and deliciousness.  I realized I was muttering to myself the other day as I was sampling another piece…I heard someone saying this is ridiculous, ridiculous – and realized it was me!  Matt really loved these too – said awesome Lisi!  I also heard from my contact from My Sister’s Place and she said that they were a hit.  Oh, and Beth, if you are reading this, you come to mind because I know you share this kind of sweet tooth.  Unfortunately, these are NOT for everyone.  Rob said he would like them if I used dark chocolate instead of milk and I bet many other people would prefer that as well – especially adults.  Nuts too might cut the sweetness factor.  I happen to love toasted marshmallows so that too just hit the spot for me.  I will say that these are very hard to cut.  And when you do cut them, make sure you cut them into bite sized pieces because they are so rich and sweet you will feel ill if you eat too much (trust me, I know!)  Enjoy –

BTW – delicious in vanilla ice cram.

Also these are super easy.

s’mores cookie bar from Dedi Wilson’s A Baker’s Field Guide to Chocolate Chip Cookies (only change I made was the addition of salt):

1/2 cup (one stick) unsalted butter, melted
2 cups graham cracker crumbs
1/4 teaspoon kosher salt
1 and 1/2 cups milk chocolate chips
one – 14 oz can sweetened condensed milk
2 cups mini marshmallows
2/3 cup semisweet chocolate chips
pinch or two of sea salt (optional)

Preheat the oven to 350 degrees.

Combine graham crumbs, butter and salt and then press into a 9 inch square pan.

Sprinkle milk chocolate chips evenly over the rust, then drizzle the condensed milk over the chips.

Bake until golden brown and bubbly, about 30-35 m.

Place pan on rack to cool slightly while you get the broiler going (adjust the rack).

Sprinkle marshmallows evenly over the top and broil until they are lightly browned (about 2 minutes – but may take longer or shorter depending on many things – so check!)  When I broiled mine, I burnt the marshmallows, but realized i could just scoop them off and start again (well, that was Sylvie’s idea!)

Once marshmallows are nice and golden, remove and then sprinkle the semi-sweet chips on top of that!  Sprinkle a tad of flaky salt on top if you like that sweet salty thing.  I do.

Cool at least 15 m.  Then (try to) cut and enjoy!