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Six-Minute Chocolate Cake (Moosewood)

By on 3/6/2013

1 1/2 cups flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or coffee

2 tsp vanilla

2 T cider vinegar

 

Preheat oven to 375 degrees.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In a measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25-30 minutes and set aside to cool.

 

I use a Chocolate Ganache frosting on top:

1 1/2 cups heavy cream

9 oz semi-sweet chocolate

In a saucepan, bring the cream to a simmer. Whisk the chocolate chips/pieces into the simmering cream and continue to heat gently, if necessary, to fully melt the chocolate. Pour the mixture into a bowl and chill about an hour, stirring every 10-15 minutes until it has thickened enough to spread. Store in the refrigerator until needed.

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Peanut Butter Sandwich Cookies, aka “The Nora Ephron” (Tom Douglas)

By on 2/21/2013

Peanut butter filling

1 1/2 cups creamy peanut butter, such as Skippy

6 T butter, softened

2 T powdered sugar

2 T honey

1 tsp kosher salt

Peanut butter cookie

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 2/3 cups rolled oats

1/2 tsp kosher salt

1 cup plus 2 T butter, softened

1/3 cup crunch peanut butter

3/4 cup sugar

2/3 cup packed brown sugar

2 large eggs

1 tsp vanilla

 

To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.

To make the cookies, sift together the flour, baking soda, and baking powder. Stir in the oats and salt.

In a bowl with a paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on med-high speed until very fluffy and pale, at least 3 minutes.

Turn the mixer to med-low and add the eggs, one at a time. Beat in the vanilla. Add the dry ingredients on low speed in 3-4 aditions and mix until just combined.

Use an ice cream scoop to portion all the cookies in about 1 T scoops, placing the scoops on a parchment lined baking sheet. Chill for at least 2 hours.

Preheat oven to 375 degrees. Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet. Set the baking sheet inside another baking sheet to double pan and place it in the oven. Bake until evenly golden, about 12 minutes (it took 18 minutes for two sheets in my oven), rotating the pan halfway through the cooking time. Remove the pan from the oven and cook on rack for 10 minutes before removing cookies. Allow the cookies to cool completely before filling them.

To make a cookie sandwich, spread one cookie with a little less than 2 tsps of filling and top with another cookie, pressing gently.

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Cranberry Apricot Oatmeal Cookies (Tom Douglas)

By on 2/18/2013

2 cups plus 2 T flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

2 1/2 cups rolled oats

1/2 tsp kosher salt

1 cup diced dried apricots

1/3 cup golden raisins

1/3 cup dried cranberries

1 cup plus 2 T butter, softened

1 1/4 cups packed brown sugar

3/4 cup plus 2 T sugar

1 tsp vanilla

2 large eggs (room temp)

 

Preheat oven to 375 degrees. In a bowl, sift together the flour, baking soda, and spices. Stir in the oats and salt. Set aside.

In another bowl combine dried fruits. In the mixer using a paddle attachment, mix on med-high the butter, both sugars, and the vanilla, creaming until pale and fluffy, 4-5 minutes. Add the eggs, one at a time. On low speed, add the dry ingredients in 3 additions and mix until just combined. Do not overmix. Add the dried fruits and mix until combined.

Put on cookie sheets and flatten until 1/2 inch thick. Bake until golden brown around the edges and still slightly pale in the middle, 14-18 minutes, rotating the pan halfway through baking.

Remove and allow to cool at least 10 minutes before removing from the pan.

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Blueberry Buttermilk Muffins (Tom Douglas)

By on 2/18/2013

1 3/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

1/2 tsp vanilla

1/2 tsp kosher salt

1/2 cup butter, softened

3/4 cup sugar

2 eggs (room temp)

1 1/4 cup blueberries

Raw sugar for sprinkling

 

Preheat oven to 375 degrees. In a bowl, sift together the flour, baking powder, and soda. Reserve 1/4 cup of dry ingredients for coating the blueberries later.

In another bowl, mix together the sour cream, buttermilk, vanilla, and salt. Set the wet ingredients aside.

In a mixer, combine the butter and sugar and mix on med-high speed with the paddle attachment until pale and well whipped, about 3 minutes. Turn the mixer down to medium and add the eggs one at a time, allowing each egg to be completely incorporated before the next addition. Add the dry ingredients and the wet ingredients to the batter in 3 additions, alternating wet and dry and ending with dry. Do not overmix.

Put the blueberries in a small bowl and toss them with the reserved 1/4 cup of dry ingredients to coat the berries. Fold into the batter.

Put in muffin tin, sprinkle with sugar and bake 23-25 minutes, rotating the pan halfway. Cool in tin 10 minutes before removing muffins.

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