chocolate snacking cake with orange glaze.

Several weeks ago Melissa Clark did a story in the NY Times about snacking cakes.  The kind of thing you make when you need a little pick-me-up/a small sugar rush/a little indulgence to go with your afternoon tea.    I loved the article and the premise of the snacking cake.  It just seems like the kind of recipe everyone should have it their repertoire.  Something you can whip up when your friends are having a bad day or you want to celebrate a little victory or perhaps just because (which is the ideal reason).   

I’ve made 2 of the 3 recipes and while the banana cake is a delight (who can say no to a caramel glaze?) it was the chocolate snacking cake with orange glaze that really won me over.  The chocolate cake is deeply chocolaty, spongy, and moist.   The glaze is sweet with the perfect amount of citrus punch and if offsets the bitterness of the cake incredibly well.   It’s a one bowl and maybe 15 minutes of active cook time.  This makes it dangerously easy to bake it pretty much any day of the week.   

Chocolate Snacking Cake With Orange Glaze

Recipe from the NYTimes 

For the Cake

⅓  cup/80 milliliters neutral oil, such as grapeseed or canola, plus more for pan

¾  cup/95 grams all-purpose flour

½  cup/50 grams Dutch-processed cocoa powder

½  teaspoon baking soda

¼  teaspoon baking powder

¼  teaspoon fine sea salt

2  ounces/60 grams chopped dark chocolate (about 1/3 cup)

½  cup/120 milliliters hot coffee

¾  cup/155 grams light brown sugar

⅓  cup/80 milliliters sour cream 

2  large eggs

1  teaspoon vanilla extract

For the Glaze

½  tablespoon finely grated tangerine or orange zest 

1  tablespoon tangerine or orange  juice

1  teaspoon fresh lemon juice

1  cup/115 grams confectioners’ sugar

Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.

In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.

Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.

When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners’ sugar. Taste, and if it’s too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.

tahini brownies.

Hi!   It's been a weird not-at-all relaxing December.  Work has been exceptionally nutty and for that reason I'm not in the holiday mindset or in the holiday spirit.  Everything about the holidays has exhausted me this year. I tried listening to Mariah Carey's All I Want for Christmas is You on repeat to get out of this funk and that did't help.  (Instead I've reverted to Joni Mitchell's River which will always and forever be the greatest Christmas song though the furthest thing from uplifting.)

For a lot of the above reasons, I didn't attempt too many new cookies this year because it all seemed like a lot of work.   Instead I relied on some old favorites (like these and these) to contribute to the annual Cavagnolo cookie-plate extravaganza.  I'm still working on the perfect ginger-molasses cookie.  The first batch I made was good flavorwise but totally wrong when it came to texture.  I'm in the process of making a second batch and tweaked some things.  Will see what happens.  I'm keeping my fingers crossed.  

I did make one new recipe.  These brownies which have been calling my name in the new Ottolenghi Sweet cookbook for sometime.  These are decadent but my god are they unreal.  The tahini and chocolate pairing makes these really special.  Like holiday table special.   Since they are rich, they can be cut into tiny squares which means they are great for sharing.  And if you do have any left, they freeze brilliantly (I actually prefer them frozen).  

Tahini Brownies 
Recipe tweaked slightly from Sweet 

1 cup plus 1 1/2 tbsp/250 g unsalted butter, cut into 3/4-inch/2-cm cubes, plus extra for greasing 
9 oz/260 g dark chocolate (70% cocoa solids), broken into 1 1/2-inch/4-cm pieces 
4 large eggs 
1 1/3 cups/280 g granulated sugar 
3/4 cup plus 3 tbsp/120 g all-purpose flour 
1/3 cup/30 g Dutch-processed cocoa powder 
1/2 tsp salt 
7 oz/200 g halva, broken into 3/4-inch/2-cm pieces  (can be omitted if you can't find)
1/3 cup/70 g tahini paste 
1/4 cup cocoa nibs (optional)

Preheat the oven to 400°F/200°C. Grease your chosen pan and line with parchment paper, then set aside.

Place the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Leave for about 2 minutes to melt, then remove the bowl from the heat. Stir until you have a thick shiny sauce and set aside to come to room temperature.

Place the eggs and sugar in a large bowl and whisk until pale and creamy and a trail is left behind when you move the whisk; this will take about 3 minutes with an electric mixer, longer by hand. Add the chocolate and fold through gently with a spatula—don’t overwork the mixture here.

Sift the flour, cocoa powder and salt into a bowl, then gently fold into the chocolate mixture. Finally, add the pieces of halva, gently fold through the mix, then pour or scrape the mixture into the lined baking pan, using a small spatula to even it out. Dollop small spoonfuls of the tahini paste into the mix in about 12 different places, then use a skewer to swirl them through to create a marbled effect, taking the marbling right to the edges of the pan.

Bake for about 23 minutes, until the middle has a slight wobble and it is gooey inside—they may be ready anywhere between 22 and 25 minutes. If using the 12 x 8-inch/30.5 x 20-cm pan, they will need a couple minutes less cooking time. They may seem a little undercooked at first, but they firm up once they start to cool down. If you want to serve them warmish (and gooey), set aside for just 30 minutes before cutting into 16 pieces. Otherwise, set aside for longer to cool to room temperature.

Storage: These will keep well for up to 5 days in an airtight container. They also freeze well, covered in plastic wrap, for up to a month. When you take them out of the freezer, they are uncommonly good eaten at the half-frozen, half-thawed stage.

cocoa-tahini cookies with sesame crunch.

Since purchasing Dorie's Cookies back in November, I've already made 5 different recipes from it and have earmarked at least 25 others.   

I haven't fallen this hard for a cookbook in a long time.   

Dorie's Cookies is the kind of book that every baker should have in their arsenal.  It's interesting, reliable, and quite frankly delicious.  It feels as if you have a friend in your kitchen guiding you to try new things (both flavors and techniques).  It's a cookie bible and I see myself turning to it season after season, year after year.

The first cookie I made were these Cocoa-Tahini Cookies with Sesame Crunch.   They felt like a such a modern-rift on a classic chocolate cookie (I love updated versions of classics).  The final product is a delight.  Tender, nutty, and exciting.  The pop of the sesame crunch provides the perfect textural contrast to the chocolate cookie base.   It would make the perfect addition to any holiday cookie plate though I expect these to be year-round favorites in our house.   

Cocoa-Tahini Cookies with Sesame Crunch
Recipe from Dorie's Cookies

Makes about 24 cookies

For the Sesame Crunch

2 tablespoons sugar
2 teaspoons water
1/4 cup (40 grams) hulled white sesame seeds

For the Cookies

3/4 cup (102 grams) all-purpose flour
1/3 cup (28 grams) unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 stick (6 tablespoons; 3 ounces; 85 grams) butter, cut into chunks, at room temperature
1/4 cup (63 grams) tahini (stir very well before measuring)
3/4 cup (150 grams) sugar
1/3 cup (67 grams) packed light brown sugar
1/2 teaspoon fine sea salt
1 large egg, at room temperature
6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped, or 1 cup (170 grams) dark chocolate chips
Flaky sea salt for sprinkling (optional but I recommend it)   

To Make the Crunch: Put a silicone baking mat on the counter near your stove or lightly butter the underside of a baking sheet.   Sprinkle the sugar evenly over the bottom of a small heavy skillet, drizzle over the water and place the pan over medium-high heat.   The sugar will boil and then, after 3-5 minutes, will start to change color. If during this time the sugar bubbles up the sides of the pan, wash the sides down with a brush (silicone is great here) dipped in cold water.  When about one quarter of the sugar has changed color, gently stir it with s silicone spatula or wooden spoon until you've got a fairly even pale amber color (the color of beer) - a matter of seconds not minutes.  Pour in the sesame seeds and stir to coat them evenly with caramel.   Don't worry if you see a little smoke rising from the mixture, just keep stirring until the seeds are coated.  Turn the caramelized seeds out onto the silicone mat (or baking sheet) spread them as thin as possible and allow to cool.  Finely chop the caramelize seeds (you'll have a scant 1/2 cup of crunch).  To clean your skillet, fill it with water and bring the water to a boil - the caramel will melt.   

To Make the Cookies: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.   Line two baking sheets with parchment paper or silicone baking mats.   

Whisk together the flour, cocoa, and baking soda.

Working with a stand mixer fitter with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, tahini, both sugars and the salt together on medium speed until smooth, about 2 minutes.  Add the egg and beat for a minute or so, then use a sturdy spatula to scrape down the sides and bottom of the bowl.   With the mixer off, add the flour mixture all at once and beat on low speed until the dry ingredients are almost but not completely incorporated.  Pour in the chopped chocolate and sesame crunch and mix until the dry ingredients have disappeared.  Give the dough, which will look like frosting, a few finishing turns with the spatula.   

Using a medium cookie scoop, scoop out level portions of dough or use a tablespoon to get rounded spoonfuls, place the mounds of dough at least 2 inches apart on the baking sheet - these are spreaders. Sprinkle with flaky sea salt if using.  

Bake the cookies for 13-15 minutes, rotating the pans top to bottom and front to back after 7 minutes. At 13 minutes the cookies will look unset; at 15 only the edges will be unset.  They'll both be fine, one just a little firmer then the other - your choice! (Note - I took mine out at the 13 minute mark.) Place the baking sheets on racks and let the cookies rest for 5 minutes before carefully transferring them to the racks to firm and cool. Repeat with any remaining dough.     

Storing - The dough can be refrigerated, well wrapped, for up to 3 days.  The cookies will keep in a container at room temperature for about 4 days.   They'll get a little firmer and sandier, but their flavor and appeal won't diminish.  Wrapped airtight, they can be frozen for up to 2 months.   

dark chocolate pudding.

Tuesday's require chocolate.  Preferably rich, dark chocolate (my personal preference).   

Brownies would be the obvious (and probably slightly easier) choice but I'm here to make the case for this chocolate pudding which truly knocks my socks off.   A cross between a typical American style chocolate pudding and a French pot de creme, it's the best of both worlds.  Impossibly silky and incredibly rich it exudes decadence but doesn't feel over the top.   It works as a celebratory dessert (I served it on Valentine's Day) but I like it best as part of my Tuesday evening catch-up with John Oliver's Last Week Tonight.   It makes the middle of the week feel all the more special.   

Dark Chocolate Pudding
Recipe via NYTimes

Serves 6-8

1 large egg, plus 2 yolks
6 ounces/170 grams bittersweet chocolate, preferably 66 percent to 74 percent cacao, chopped
2 tablespoons/30 grams unsalted butter, softened
1 teaspoon/5 milliliters vanilla extract
2 ½ cups/590 milliliters whole milk
½ cup/120 milliliters heavy cream
⅓ cup/67 grams light or dark brown sugar
2 tablespoons/15 grams unsweetened cocoa powder
2 tablespoons/20 grams cornstarch
¼ teaspoon/2 grams fine sea salt
Whipped cream or crème fraîche, for serving
Chocolate shavings, for garnish (optional)
Flaky sea salt, for garnish (optional)

In a small heatproof bowl, whisk together egg and yolks. Set aside.

Place chocolate, butter and vanilla extract in a food processor or blender but don’t turn on.

In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don’t want to overboil the cornstarch, which can cause it to thin out again.)

Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).

Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.

banana chocolate chip upside-down cake.

Look, when a recipe involves bananas nestled in brown sugar and paired with chocolate chips its going to be all of 5 seconds before my brain says "How soon can I make this?".  

I stumbled upon this gem while perusing David Lebovitz's blog.  I have the tendency to get lost in the rabbit hole that is the recipe archives on my favorite blogs and I'll emerge an hour later with a list about 20 recipes long of things I've convinced myself I need to have in my stomach RIGHT NOW. This landed at the top of the list mostly because I was dubious.  Can you have an utterly delicious cake that involves only 2 tablespoons of butter?  Is that even possible?  

The moral of the story is yes you can and that you should always trust David Lebovitz.  He knows his desserts and he knows how to make a really good dessert.  This is an impossibly addicting banana cake; moist, flavorful, and dense in that satisfying way banana cakes tend to be.   Studded with chocolate and layered with hints of caramel it's best suited for an afternoon snack or when just really need a pick-me-up because its been one of those days.    

Banana Chocolate Chip Upside-Down Cake
Recipe adapted slightly from David Lebovitz

Notes - I swapped 1/2 cup of the all-purpose flour for oat flour because while banana and chocolate is good, banana, oats, and chocolate is even better (to me at least).  You can also replace another 1/2 cup of flour with spelt flour if you feel so inclined (I've been on a bit of a grains kick as of late) but using only all-purpose isn't a bad thing.   

I also doubled the chocolate.  Not sorry.   If you wanted to swap half the chocolate for toasted nuts (walnuts! pecans!) I would think that's a most excellent idea.  

One 8-inch (20 cm) cake

For the Topping

1/3 cup plus 2 tablespoons (60 g) packed dark brown sugar
2 tablespoons water
3-4 ripe medium bananas
a few drops of lemon juice

For the Cake

1 1/2 cups (210 g) flour (see notes above)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150 g) granulated sugar
2 tablespoons (30 g) melted butter, salted or unsalted
2 large eggs
1 cup (250 g) banana puree (about 2 bananas)
1/2 cup (120 g) sour cream, regular or low-fat or buttermilk
1/2 teaspoon vanilla extract
1 cup (160 g) chocolate chips or chopped bittersweet or semisweet chocolate

To make the topping, place the brown sugar and water in an 8-inch (20 cm) cake pan. Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened.

Simmer the mixture for about 45 seconds. Let cool to room temperature.

Peel and slice the bananas in 1/4-inch (1 cm) slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice.

Preheat the oven to 350ºF (180ºC).

Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.

In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla.

Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces.

Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit.

Bake for 40 minutes, or until the cake feels just set in the center when you touch it.

Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.

Serving: The cake is best served warm with whipped cream, vanilla ice cream, or by itself as a snack. If made an hour or so in advance, it can be inverted on the serving platter, and left with the cake pan over it, to keep it warm. Otherwise is can be rewarmed in a low over, covered with foil. Or enjoyed at room temperature.

Storage: The cake can be made up to two days in advance, although it is best the day it’s made. To freeze it, wrap it securely in plastic wrap; it can be frozen for one to two months.

chocolate chunk pumpkin seed cookies.

Tyler and I got back from the Pacific Northwest 2 days ago.  While there I was the most relaxed and happy I've been in a long time.  I took myself off the grid as much as possible. Checking e-mail once every couple of days and Facebook hardly ever (Sunday required the internet as it is the start of Fantasy Football!).  It's was nice to be present.  To not think much about what I wear (I kind of like the ease of having only a finite amount of clothing to pick from), to walk miles a day, to try new food.

I needed the two-week hiatus from this place.  To try and figure out how I want it to look going forward, to understand what I want from it.  I still haven't totally figured it out but I am eager to talk about food again.  Soon we will discuss all of the glorious things I consumed in the Pacific Northwest (doughnuts! fish! pizza!) but now we are here to discuss a cookie recipe that I've wanted to talk about for so long. 

This is a cookie for September.  For back to school (or in my case work). They are chocolaty and satisfying especially at the 3PM slump when all you want is to forget the fact that you are knee deep in work.  I like them because they are chock-full of nuts and and more chocolate which tricks you into thinking they are a granola bar (they are not).  Did I mention they freeze brilliantly?  They do which means you can stockpile them in the freezer for when you really need a pick-me-up.  

Chocolate Chunk–Pumpkin Seed Cookies
Recipe adapted from Bon Appeit

Makes about 36 cookies

Some notes! For the ideal chewy brownie-ish texture, take care not to overbake.  I added in some cocoa nibs because I've had some languishing in our cabinets.  I think it's a genius addition.  Also, I made the cookies far smaller then the original recipe specified because a 3PM treat should not be the size of a small dinner plate (as much as I wish it could be).   

1½ cups raw pumpkin seeds (pepitas)
2½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons kosher salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon hot smoked Spanish paprika
1½ cups (packed) light brown sugar
1⅓ cups granulated sugar
1 cup plus 2 tablespoons unsalted butter, room temperature
2 large eggs
1¼ cups bittersweet chocolate chunks or chips
1/2 cup cocoa nibs (optional)
Flaky sea salt

Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.


Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and pumpkin seeds.


Portion dough into 36 balls (about 2 tablespoons each) and divide between parchment-lined baking sheets, spacing 2" apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 9–10 minutes. Transfer to wire racks; let cool.

oatmeal cookies.

It was only after I purchased 10 pounds of Anson Mills oats that I realized exactly how much 10 pounds of oats is.   

It is a lot of oats.  A lot, a lot of oats.  
So yeah, I own 10 pounds of oats.  I had convinced myself that I would never get sick of oatmeal, but oatmeal is one of those foods that you can get sick of rather easily (even after doctoring it up with all sorts of goodies) so after my 15th bowl, I decided it was time to finally explore the gloriousness that is the Anson Mills library of recipes and that is where I stumbled across a recipe for oatmeal raisin cookies.  

Oatmeal raisin cookies are completely and utterly under-appreciated.  I will be the first to say that my favorite cookie from Levain Bakery is their oatmeal raisin (I know there are chocolate chip fans out there crying) but most others don't share this sentiment.  Oatmeal cookies lack all the magical qualities that most other cookies have, namely chocolate.  This is why whenever I make an oatmeal based cookie, I always doctor it up,  Adding in chocolate and dried cherries and omitting the raisins. That resulting cookie is a crowd-pleaser.  It retains all of it's oatmeal cookie charm while being something people can't get enough of.  This particular recipe produces a cookie that is so absurdly perfect that I already have plans to make it again this weekend.  It's a cross between a cookie and granola and it's glorious.  Crisp edges give way to a perfectly soft and chewy center.   It's not cloyingly sweet and the Anson Mills oats provide a nutty flavor that most find irresistible.  Coupled with chocolate and dried cherries you have one hell of a cookie. 

(I think it may be the cookie of summer picnics which is quite an honor to be bestowed!)   

Oatmeal Cookies
Recipe adapted slightly from Anson Mills

Of course you can follow the traditional path and use raisins.  If you do, I recommend 3/4 - 1 cup of raisins depending on your raisin to cookie preference.   

7.5 ounces (1½ cups) unbleached all-purpose flour 

7.9 ounces (1½ cups) oats (and I encourage you to get Anson Mills!!)

½ teaspoon baking powder

Scant ½ teaspoon fine sea salt

¼ teaspoon ground cinnamon or nutmeg

2.4 ounces (½ cup) dried cherries

¾ cup chocolate chips or chunked chocolate

5 ounces (10 tablespoons) unsalted European-style butter, room temperature

4 ounces (½ cup packed) dark brown sugar

3 ounces (⅓ cup plus 4 teaspoons) granulated sugar

1 large egg

1½ teaspoons vanilla extract

  

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Turn the flour, oats, baking powder, salt, and cinnamon or nutmeg into a medium mixing bowl and whisk to combine. Add the dried cherries and chocolate chips and stir to combine, breaking up any clumps with your fingers.

  

Beat the butter in the bowl of a stand mixer with the flat-beater attachment until light and fluffy, about 2 minutes. Scrape down the bowl. Add both sugars and beat on medium speed until the sugar has dissolved and the mixture is light and aerated, pausing once to scrape down the bowl, about 3 minutes. With the mixer running on low speed, add the egg and vanilla, and beat until incorporated. Detach the bowl from the mixer and scrape it down. Using the rubber spatula, stir the dry ingredients into the butter mixture until an evenly moistened dough forms.

Using a spring-loaded ice cream scoop just shy of 2 inches in diameter, form sixteen 2-inch balls and place them on the prepared baking sheets, spacing them 2 inches apart. (At this point the cookies can be transferred to the fridge for up to 36 hours or to the freezer for a month.) Flatten the balls slightly with moistened palms. Bake 1 sheet at a time until golden brown on the bottoms and tops, 13 to 15 minutes, rotating the pan from front to back halfway through. Slide the parchment sheet onto a cooling rack and let the cookies cool for 15 minutes.

homemade nutella (gianduja).

At the very top (if not the top) of the list of things you should never ever (under any circumstances) learn how to make homemade sits nutella.   

Making homemade nutella (also known as gianduja) is like going down a rabbit hole - you will realize rather quickly that you can never ever go back to the jarred stuff.  The jarred stuff is cloyingly sweet, it lacks the true hazlenut taste, and it just isn't really that good (Sorry, don't hate me). 

But this stuff?  This is insane with a pronounced chocolate/nut taste that the jarred stuff doesn't come close to. This is why you buy fresh bread from a reputable bakery.  This is why you make homemade crepes.  This is why you find yourself sneaking into the fridge with a spoon in one hand and a thought in your head that you will only have one more bite (such a lie).  Tyler and I have been eating it slathered on toasted sourdough bread with a thin layer of jam and a sprinkle of flaky sea salt (absurdly good).  It's the kind of stuff that will get you through the rest of February and take you through March.  How can you be sad about the weather when you have homemade nutella in your life?  

Homemade Nutella Recipe (Gianduja)

Recipe via the Baking Society (From the guys at Baked Bakery in Brooklyn/TriBeca) 

This can be halved, but why would you do such a thing?   Also – my Nutella firms up quite a bit as I store it in the fridge.  To bring it back to a spreadable consistency, just nuke it for about 10 seconds.  It will return to its normal perfect state.  

6 ounces (a heaping cup) skinned hazelnuts
1 teaspoon sugar
4 tablespoons unsalted butter, chunked
8 ounces dark chocolate (in the 60% range, not higher)
½ cup heavy cream
½ teaspoon fine sea salt

Preheat oven to 350 degrees F. Spread the hazelnuts out on a small baking sheet and roast until toasty brown in color, about 12 minutes (I usually flip the nuts half-way through the bake time for an even roast). Allow to cool completely. Place the hazelnuts in the bowl of a food processor and sprinkle with sugar. Process until a smooth, buttery paste forms, about 3+ minutes. Add the butter and process until just incorporated.

Meanwhile, melt the chocolate, stirring often, in heatproof bowl over a pot of simmering water. After the chocolate is completely melted, whisk in the cream then the hazelnut paste. Pour into a glass jar. The gianduja will thicken as it cools.

Spread on everything.    

funfetti cake with chocolate fudge frosting.

My better half turned 30 yesterday. (!!!!)

Some days, it feels like just yesterday that we were 20 and exploring the meandering alleys in Venice, Italy. Other days, it feels as if our initial courtship was 100 years ago.  It's funny how time can play tricks on you.   I still vividly recall his 21st birthday.  It was filled with mojitos, Teenage Mutant Ninja Turtles, and lots of laughs in some random bar in Venice.   

30 looked slightly different (except for the laughs part).   

Tyler, as much as I love him, is not the kind of guy who is easy to get presents for.  He does not like presents which makes it very difficult for me, someone who LOVES to give presents to celebrate such momentous occasions.   So instead of making myself crazy trying to come up with something that fulfill's his long list of present requirements (must be practical, must not cost a lot, preferably not an item, etc.), I just do what I do best and that is cook and bake and basically make him the best birthday cake possible.  

Everyone and I repeat everyone LOVES FUNFETTI.  So when I sat down and thought about the perfect birthday cake, I thought funfetti because if you were to ask a 5-year old what kind of birthday cake he or she wants, I guarantee it will involve yellow cake with chocolate frosting.  It's about as quintessential as it gets.   So that's what I did, and the resulting cake was a crowd-pleaser and a keeper. A rich, buttery, (triple layer!) buttermilk cake is loaded up with sprinkles and topped with fudgy chocolate buttercream (and more sprinkles).    

Dare I say, it's the perfect birthday cake.   

(Oh! I like to thing my praying for the Patriots to win the Superbowl was why they won which in turn means that birthday gift was almost as good as the composter I got him for Christmas 4 years ago.)  

Yellow Layer Cake

Adapted (barely) from Smitten Kitchen

Yield: Two 9-inch round, 2-inch tall cake layers.  (This can also be divided into 3 9-inch round pans to create a triple layer cake.  Each layer will be about 1.3 inches tall).   You can also make 22 to 24 cupcakes Or! two 8-inch squares OR! a 9×13 single-layer cake

4 cups plus 2 tablespoons (530 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken

1 cup sprinkles (Optional but necessary if looking to make this funfetti!)

Preheat oven to 350°F. Butter two (or three if making this a triple layer) 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.  Stir in sprinkles if using.  

Spread batter evenly in the cake pans, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes (if making 2 layers) or 22-30 minutes (if making a triple layer). Cool in pan on a rack 10 minutes, and then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread about 1 1/3 cups of the Instant Fudge Frosting (below) evenly over the top of the layer. Repeat with the next layer, more frosting. Finally, top with the third layer and frost the tops and sides with the remaining frosting.  Sprinkle with more sprinkles if you so desire.   

Instant Fudge Frosting

Adapted from Smitten Kitchen

I usually have a lot of issues with chocolate frosting.  Most of the time I find them to be cloyingly sweet and chocolate in appearance but not in taste (adding a little cocoa powder to a vanilla buttercream does NOT make it a chocolate frosting).  When I want fudge frosting I want chocolate fudge frosting.  This is as close as I’ve gotten to frosting perfection though it did require a little bit of work (upping the amount of unsweetened chocolate and adding in some cocoa powder).  Kids and adults will go crazy for it.  

Makes about 5 cups

7 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract

3 tablespoons unsweetened cocoa powder

Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

orange chocolate chunk cake.

The one plus side of cooking as much as I do, is that in situations like this (i.e. THE BLIZZARD OF 2015), you aren’t going to find me waiting on a 3 block long line to enter into Whole Food or Trader Joe’s to buy pita chips, hummus, and bananas (this is the kind of food I think people who don’t cook a lot survive on).  Instead I am digging into my (overly stocked) pantry and (stuffed to the brim) freezer to cook, bake, and roast us an epic meal.   We are all set Sir Juno so bring on your 24 inches of snow, I have books and magazines and double chocolate orange cake to survive on.  

Yes!  DOUBLE Chocolate orange cake.  I can’t believe it’s taken me this long to talk about this cake because this cake is one of my most absolute favorites.  I know some people scoff at the combination of chocolate and fruit but to me, there is no better combination.  I like the tartness and the acidity that fruit brings to chocolate.  This is why I always toss dried cherries into my brownies and go absolutely insane for passion fruit truffles (Tyler if you are reading this a box of 12 for Valentine’s Day from Xocolatti would be swell, THANKS).  But this cake, this cake is perfect for blizzards and winter and general hibernation time.  It’s dense and buttery and positively moist from the orange syrup.  But the real kicker is the chocolate ganache which makes the cake the perfect indulgence for a snowy winter day. 

Orange Chocolate Chunk Cake

Recipe from Ina Garten

Recipe can EASILY be halved and baked in a loaf pan (or if you don’t have a bundt pan you can bake it in 2 loaf pans).  Oh and Ina loves extra-large eggs, but trust me, large works fine.   

For the Cake

1/2 pound unsalted butter, at room temperature

2 cups sugar

4 extra-large eggs, at room temperature

1/4 cup grated orange zest (4 large oranges)

3 cups all-purpose flour, plus 2 tablespoons

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup freshly squeezed orange juice

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

2 cups good semisweet chocolate chunks

For the Syrup

1/4 cup sugar

1/4 cup freshly squeezed orange juice

For the Ganache

8 ounces good semisweet chocolate chips

1/2 cup heavy cream

1 teaspoon instant coffee granules

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.

Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.