Petit Fours

There are several reasons why these tiny cakes don't fit the pure definition of petit fours, but putting them together this weekend with a friend was lots of fun, and they're definitely delicious!

For the cake layers, I baked up a couple of loaves of Martha's chocolate pound cake. I used this recipe, decreasing the salt to two teaspoons and omitting the glaze.

Chocolate Pound Cake - recipe link - Martha Stewart

After the loaves had cooled completely, we leveled the tops and sides to form perfect rectangles, then split them horizontally and into small square sandwiches.

We filled half of the cake sandwiches with seedless raspberry jam, warmed just slightly until smooth and spreadable. For the other half we whipped up a mixture of about one cup peanut butter, one-half cup confectioner's sugar, and a splash of milk.

For the chocolate ganache, we heated two cups of heavy whipping cream until just simmering, poured it over 3 cups of semi-sweet chocolate chips, let it stand for just a couple of minutes, and whisked it until smooth. We allowed the ganache to cool until it reached a thick, but pourable, consistency, and then dipped the filled cakes, coating completely.

We placed the dipped cakes in the refrigerator to set the ganache, and then melted some white baking chips with a spoonful of shortening, filled some decorator's bags, and piped the mixture onto the chilled cakes in various designs.

Fun, delicious, and a good Valentine's Day treat!

Tres Leches Cake

Ree Drummond (otherwise known as The Pioneer Woman) is one of the reigning queens of the internet (or should be), and her site has been one of my very favorites for as long as I can remember. This cake, though, transcends the "great recipe" category in my mental file and reaches the level of life-changing. And for a dessert that contains not a single bit of chocolate...that is a truly exceptional statement coming from me.

I followed the recipe almost exactly, except that rather than removing the cake from the pan after cooling, I loosened the edges but left it in the pan to more easily soak up the milk mixture. I know that cakes of this type are often served with fruit, and Ree tops hers with maraschino cherries, but I actually think it's truly perfect on it's own, with the slightly-sweetened whipped cream spread overtop.

I need another occasion to make this again. Soon!

Tres Leches Cake - recipe link - The Pioneer Woman

Angel Food Cake

This time of year, amidst all of the butter cookies, fudge varieties, and other beloved festive favorites, I thought I'd throw in a lighter option. Not because I have anything at all against the richer treats (believe me - my kitchen has been cranking them out in droves the past few weeks). And really, I guess when you add a sweet glaze, some homemade raspberry sauce, freshly-whipped cream and chocolate garnishes (the way I prefer to do the angel food thing), this isn't exactly a health food either. But the cake itself - relatively light. What you do to it after that is not my problem. I'm just here to offer suggestions. (But seriously, try it my way. You won't be sorry!)

Angel Food Cake

11 egg whites
1 1/4 cup confectioner's sugar
1 cup flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. salt
1 cup sugar

Sift confectioner's sugar and flour together at least three times. (Don't skimp on this. I know it's a pain, but it's crucial.) Set aside. Beat egg whites, vanilla extract, almond extract, and salt on high speed. Gradually add sugar, beating until stiff peaks form. Fold flour mixture in gradually. Spoon into ungreased tube pan, cutting through batter with a knife to remove air pockets. Bake at 350 for 40-45 minutes. Immediately invert pan and cool completely.

For glaze: Beat together 1 T. softened butter, 1/2 tsp. vanilla, 1/8 tsp. salt, and 1 1/2 cups confectioner's sugar. Add 2-3 T. milk, until desired consistency. Drizzle over cooled cake, allowing glaze to run down sides.

For raspberry sauce: Simmer together 10 oz. frozen raspberries with 1/2 cup sugar, until berries have broken down and sugar is dissolved.

For whipped cream: Beat 2 cups whipping cream, 1/4 cup sugar, and 1 1/2 tsp. vanilla until stiff peaks form.

For semi-sweet chocolate garnishes: Melt semi-sweet chocolate chips or pieces & pipe onto wax paper in various shapes. Allow to set.

Pumpkin Cookies with Butterscotch (or Chocolate) Chips

This recipe, from Joy the Baker, produces soft, generously-sized cookies that are very cake-like in texture. I was drawn to this one originally (over the plethora of other pumpkin cookie recipes floating around right now) because of the unique addition of butterscotch chips, which make for a great flavor-pairing. I also love the combination of semi-sweet chocolate chips with pumpkin, though, so when I make these cookies I often divide the batter and make some with butterscotch chips and some with chocolate. I'm indecisive like that.

One note - it will be tempting not to use the parchment paper. Do not be led into temptation. The parchment is really important in getting these cookies to set up and bake to perfection.



Pumpkin Cookies with Butterscotch (or Chocolate) Chips

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup butterscotch or chocolate chips

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, beat the eggs and sugar on medium speed until smooth and lightened in color, about 1 minute. On low speed, add the oil, pumpkin, and vanilla and mix until blended. Mix in the flour mixture until just incorporated. Mix in the chips.

Using a 1/4 cup measuring cup or ice cream scoop, drop scant 1/4 cups-full of batter onto buttered parchment paper. Allow plenty of room between scoops. (I usually only bake about 8 to a pan.)

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15-16 minutes. Cool them on the baking sheet for 5 minutes, then cool completely on wire rack.

Deep Dark Chocolate Brownies

Attention, everyone: This may be the perfect brownie. It's definitely the closest I've found so far. Intense chocolate flavor...dense, fudgy texture...perfection, I tell you.

I've come across this recipe several times, but was inspired to give it a try by this post by Melanie at My Kitchen Cafe. It's my new go-to version. For now. :)


Deep, Dark Chocolate Brownies

2 sticks (8 oz) butter
8 oz good-quality semisweet chocolate
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2/3 cup all-purpose flour

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!

Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.

Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).

Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan and cut into squares.

Flourless Peanut Butter Chocolate-Chip Cookies

I know, chocolate & peanut butter again. I know. It had to happen, though.

So, awhile back I had one of those days where chocolate chip cookies were seeming very necessary. My problem was that I had no flour. And also, no desire to load two children into the car to drive to the store. Now, I know most normal people in the midst of this scenario would just, you know, not bake cookies. I am not one of those people. I went on an exhaustive search for a flour-free recipe I remembered coming across in recent days, finding it on Baking Bites, a really fun blog I follow. Another plus? This recipe also does not require butter. Which was a good thing that day, since I didn't have any of that either. (Prepared! That's me!)

I adore these cookies. They mix up in minutes and are so, so easy. Because of the different composition of ingredients, they require a longer baking time, and I've found that a couple of minutes to set up on the baking sheet after removing from the oven is a must. The texture is unique, very crumbly and almost meltaway in feel. They're a different breed of cookie, in a very good way.


Flourless Peanut Butter Chocolate-Chip Cookies

1 cup creamy peanut butter
3/4 cup sugar (you can use white or brown)
1 egg
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips

Mix all ingredient together, drop by heaping tablespoon on baking sheet and bake at 350 for 12-15 minutes.

Honey Wheat Bread

This is as close to a no-fail bread recipe as I've found. Seriously. And I'm not an expert bread-baker. I love the combination of half white flour and half whole wheat. It makes for a rich, nutty flavor while still maintaining an ultra-soft texture. And the touch of honey adds just enough sweetness. This is my go-to recipe for when I know I want a guaranteed perfect loaf of bread to serve with dinner.


Honey Wheat Bread

1 cup very warm water
1 T. milk
2 T. oil
2 1/2 T. honey
2 T. brown sugar
1 tsp. salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 1/2 tsp. fast active dry yeast

Combine water, milk, oil, honey, brown sugar, and salt and mix well. Add flours & yeast and knead about 10 minutes, until smooth. Place in oiled bowl, cover, and let rise until doubled, about 45 minutes.

Punch dough down, knead for a minute or so, and form into loaf. Place in greased loaf pan, cover (or don't cover...I usually just stick it in a slightly warm oven uncovered for the second rise), and let rise about 30 minutes, or until almost doubled.

Bake at 350 for 30-35 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cooling rack & serve warm.