plain, simple, perfect

My birthday senses are heightened around this time of year mostly because my own is looming around the corner.  Growing up, however, the only other person near and dear to me who was born in the heat of the summer was my little Tesswich, exactly seven years and 51 weeks after me.  I guess my mother is either a masochist or a victim of poor planning.  I figure for those who can help it, they do their best not to balloon an extra thirty pounds and bring a new life to the planet in the dead humidity of summer but then again, it may be a little anal retentive to worry about such things.  I suppose you could have a baby in the middle of a snowstorm {cough}Grandma{cough}.

Recently I realized that more people in my life are summer babies which means cakes to bake and hold up in the melty heat.  Cupcakes can usually make it but cakes need to hold up at least twelve servings on their little spongy shoulders. Sometimes you just want to bring one, solid treat, you know what I mean?  Fortunately, this cake is meant to be baked easy peasy in a 9 x 13-inch pan.  However, if you want to test its weight lifting powers, I have successfully baked it into a two-tiered cake with 8 or 9-inch pans and a three-tiered cake with a 6-inch pan with time adjustments.

This cake recipe is wonderful in its rich, chocolaty simplicity.  No sour cream, mayo, avocado or beer to steal the spotlight.  The usual complaint about chocolate (and white for that matter) cake is that it's too dry.  That shouldn't be a problem with this one and I have a feeling it has a lot to do with the lack of cocoa powder and the addition of solid baking chocolate. 

This cake should be loved be even the pickiest eaters.  With that I will wish a happy 2-6 to Nick McNeil, the pickiest of them all.  Even though you only love burgers and pulled-pork, you are still fantabulous (and you better like this cake, HA).

Mountain Meadow Chocolate Fudge Cake (or the best chocolate cake ever!)

adapted from Sticky Chewy Messy Gooey
Yield: 15 servings

INGREDIENTS
cake
2 C all purpose flour
1 t baking powder
1/4 t baking soda
1/4 t salt
1 C (2 sticks) unsalted butter
1 C boiling water
4 oz unsweetened chocolate, chopped
2 C  brown sugar I used brown sugar for even more moisture!
1/2 cup buttermilk I never buy it, I just do 1 T apple cider vinegar to 1 C milk and let it sit for 5 min.
2 large eggs
1 T pure vanilla extract

your favorite chocolate frosting
I'm still finding my "all-time favorite chocolate frosting recipe" but I had all of that unsweetened chocolate so I went with Baker's One Bowl Chocolate Frosting recipe. Anything that can be mashed together and only dirty one dish is a definite plus on my list. Even though the icing looked oily at first, it frosted and piped without a problem and I was able to stick it in the fridge and reheat it a few times since I wasn't able to make the cake in one fell swoop. It has a nice sheen and is holding up well!

DIRECTIONS
cake
Position a rack in the middle of the oven and preheat to 400 degrees F. Brush a 9 x 13-inch baking pan with melted butter or line with nonstick foil.
1. Sift the flour, baking powder, baking soda, and salt together in a large bowl and set aside.
2. Combine the butter, boiling water, and chocolate in a saucepan. Place the saucepan over medium-low heat and whisk gently until the butter and chocolate are melted and the mixture is smooth.
3. Remove the pan from the heat and whisk in the sugar.
4. Quickly whisk in the buttermilk and then the eggs and vanilla.
5. Using an electric mixer set on medium speed, beat the chocolate mixture into the dry ingredients just until combined and a smooth batter forms, about 1 minute.
6. Pour the batter into the prepared pan. Bake until the cake starts to pull away from the sides of the pan and a wooden skewer inserted into the middle of the cake comes out clean, 20-25 minutes.
7. Transfer the cake to a wire rack and frost according to the icing directions. Some cakes need to be warm for a poured icing and some need to be cooled for a traditional buttercream.

Nutrition (just the cake): 313 cal, 16.5g fat, 111mg sod, 38g carb, 25g sugar, 1g fiber, 4g protein

keeping with the lazy days

Summer is the obviously fruit season what with the bounty of berries, peaches and early apples making their way into the world and ripening (or rotting) quickly in the heat. Sure, you could slave away in your kitchen and can and jam all of those beauties but thankfully there is a queen of such things in my family and that is my Grandma Sue. So while she is busting her butt in her 90+ degree kitchen, I can't really complain about slapping together a pie. I definitely shoved about twenty pounds of blueberries into my freezer but I just couldn't resist making a fresh pie or two for a couple near and dear to me.

Truth be told, I really never liked the blue suckers if they weren't tucked into a buttery, sugary muffin. Even then, I probably picked half of them out and tossed them. (Since when should something sinfully sweet have any nutritional value?) However, as much as I can take credit for introducing that dude-I'm-shacking-up-with to a plethora of pungent cheeses, complex jams and jellies (yes, thank Grandma), pinch-your-mouth-sweet desserts and some random fruits and vegetables that require farmer market sleuthing, this is one of the things I can say that he tossed my cheese-loving way. I did not fall for them easily or instantly. In fact, I was literally whining about my distaste for them mid-bite of the little fruit during a picking spree just a few weeks ago when I had to bite my tongue. They were the biggest, most gentle tasting blueberries I had been fortunate enough to eat. The key to that success was picking early and actually knowing when to shut up.

Since the weather was hot but I was determined, I went the lazy-girl route and made a bottomless pie. Pie crust can be daunting for some but really, I didn't want to be elbow deep in butter, sweating through my shirt. Nice picture, huh? The bright side is that this is cute and fun and out of the oven all that much faster for you to dump some vanilla bean ice cream on and shovel in your mouth.

Bottomless Blueberry Pie

Crust idea from here
Yield: 8 servings

INGREDIENTS
crust
1 1/3 C all purpose flour
1/2 C unsalted butter, frozen
3 T ice water

blueberry filling
4 C fresh blueberries, rinsed
1 T flour
1 T unsalted butter
1 T lemon juice
1/4 C white sugar
1/4 C brown sugar

DIRECTIONS
crust
1. Add flour to a medium bowl.
2. Cut in frozen butter with a pastry blender or fork until the mixture resembles coarse meal.
3. Carefully add the ice water, the mixture should begin to clump together into a moist ball.
4. Wrap ball in plastic wrap and refrigerate for 30 min.

blueberry filling
Grease an 8 or 9-inch pie pan.
1. Pour 2 C of the blueberries into the pie pan.
2. Combine flour, butter, lemon juice and sugar into a medium saucepan. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
3. Pour cooked berries over fresh berries.

assembly
Preheat oven to 450 degrees F.
1. Roll out cold dough (easiest between two sheets of wax paper) and cut out desired shapes.
2. Layer on top of pie filling. You might want to leave some open space on a berry pie so that some of the moisture evaporates in the oven. Otherwise, you may want to bake it a little longer.
3. Bake for 12-15 min.
4. Serve with ice cream, delish!

Nutrition: 266cal, 12g fat, 0mg sod, 37g carb, 19.5g sugar, 2g fiber, 2.5g protein

HAZelnuttY days of summer

I know Nutella has a cult following; there is even a World Nutella Day where people from various blogs post recipes and celebrate its existence. Even still, I had tried the concoction only once several years ago to my Grandma Sue's prodding and I don't think I was impressed. What was I thinking?! Actually, I know what I was thinking. Every time I passed the stuff in the grocery store, I thought "this stuff actually looks delicious and will probably have to go on my 'too dangerous to buy' list." Knowing this, I still had to buy some to attempt to make something for the Nutella loving grandmother above.

Below are two recipes. The first is adapted from a recipe that is labeled as a "dense cupcake" with complaints of being on the dry side. I really like the concept of a self-frosting cupcake so I tweaked some things that I feel made it a bit more moist. The other recipe is something I concocted to please my grandma's taste buds. Unfortunately, I don't have pictures of the latter because I brought them to NY while we were crashing there for the beer weekend and the equation of food + my family = instantaneous evaporation. A 9 x 13-inch pan was eaten in two days. Basically, if you have a nice layer of Nutella sandwiched between brown sugary shortbread, you're in the clear.

Self-Frosting Hazelnut Muffcakes

adapted from Baking Bites
Yield: 12

INGREDIENTS
10 T unsalted butter, softened
1/4 C white sugar
1/2 C firmly packed brown sugar
3 eggs
1/2 t vanilla
2 T milk
1 1/4 C all purpose flour, sifted
3/4 C hazelnuts, toasted
1/4 tsp salt
1 1/2 t baking powder
1/2-3/4 C Nutella

DIRECTIONS
Preheat oven to 325 degrees F. Line standard 12 cup muffin pan with paper liners.
1. Process or blend hazelnuts to a nut flour. Do not over process or it will become a paste.
2. Distribute a teaspoon of the nut flour evenly among the paper liners for a crumbly bottom to the cupcakes. This will total 1/4 C of the nut flour.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add in eggs, milk and vanilla.
5. Stir in flour, remaining 1/2 C hazelnut flour, salt and baking powder until batter is uniform and no flour remains. Keep in mind that the batter will be more thick than usual cake batter.
6. Fill each muffin liner 3/4 full with the batter.
7. Top each cake with 1/2 to 1 tablespoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella. Bake for 20 minutes. Remove to a wire rack to cool completely.

Nutrition:337cal, 20g fat,146mg sod, 34g carb, 23g sugar, 1g fiber, 5g protein

Hazelnut Layer Bars

Yield: 24 bars

INGREDIENTS
1 C hazelnuts
1 jar Nutella
1/2 t vanilla
1 C unsalted butter, at room temp.
1 C brown sugar
2 C flour

DIRECTIONS
Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with foil.
1. Cream butter and sugar together. Add vanilla.
2. Grind hazelnuts to a nut flour in a food processor or blender.  Mix flour with hazelnuts and add to butter mixture.
3. Spread half of the mixture on the bottom of the pan.  Bake for 15-20 min.
4. Remove from oven and spread Nutella over the base layer.
5. Drop spoonfuls of remaining batter over Nutella, trying to cover as much as possible without pulling up the dough.  Bake for another 15 min. at 350 degrees F.

Nutrition: 237cal, 14g fat, 6mg sod, 56g carb, 26g sugar, 1g fiber, 2.5g protein

to the heart of the mallow

I have been away again but this time it was in the name of family, fun and beer. Yeah, sorry about that but we like to drag birthdays out around here. I was finally celebrating Torren's 2-6 by taking him to the Empire BrewFest in Syracuse.  I'll spare you the beer-sniffing details and hoppy diatribes but it was a lot of fun and the five-hour festival went by too fast.  I grew up in the 'burbs out there and most of my family remains in the area so we had some major fam time with Grandmama Sue, Aunts Mar and Potty, my brother Noonie and cousins Anniepants and little Lillie Bean.  The latter of which firmly introduced us to the latest toy trends: Zhu-Zhu Pets and Silly Bandz. The Bandz are huge here in Mass as well but I was hoping they would die out before the school year commenced.  Doesn't look like their intrigue is waning.

We capped off the weekend with a trip to Brewery Ommegang in Cooperstown.  Who knew that "beautiful" and "brewery" went together?  It helps when there are acres of open farmland and an amazing architectural homage to Belgian brewing farmhouses. So glad we made the trek. Torren's love for beer rivals mine for baking and we each have been warming up to the other's obsession for a while. I stock our kitchen with crazy must-have appliances and baking pans while forcing him to taste-test my goods as and he fills the corners with a corny keg fridge, car-boys and home brew supplies while having me cap bottles for us to distribute the love.

Not really an excuse but I just haven't been baking up a storm or idling in front of the laptop because both are radiating some major heat and this heatwave isn't going anywhere.  We're ending this marshmallow-on-parade with a high note. I have made these several times with varying ingredients and you cannot go wrong.  Despite the cupcake shape, these are definitely brownies, if perhaps a bit on the thick, cakey side of the brownie spectrum.  I have used other brownie recipes to make these if I wanted to "lighten up" a little bit.  There was not an obvious difference so feel free to play.  My usual go-to are thick and fudgy with no visible crumb. These have a slight crumb but are very rich nonetheless and very s'more-sational.

Heart of Darkness Brownies

adapted from Sticky, Chewy, Messy, Gooey
Yield: 24
This is another recipe that can benefit from creativity.  Switch up the nuts: peanuts, macadamia, walnuts.  Change up the candy bars: peanut butter cups, toffee bars, Kit-Kats.  Change out the chocolate chips: white chocolate, butterscotch, peanut butter.  Whatever you come up with can be easily substituted.  In this case, I left the caramel off and added peanuts  instead of almonds to continue the s'mores run and avoid a sticky mess on a hot day.

INGREDIENTS
brownie cups
1 1/2 C (3 sticks) unsalted butter (yes, I have used half light butter here in the past without much of a difference so that is up to you)
6 oz unsweetened chocolate
2 C granulated sugar
1 C firmly packed light brown sugar
6 large eggs, lightly beaten
1 T pure vanilla extract
1 1/2 C all purpose flour
1/2 t salt
1 C very coarsely chopped raw almonds or pecans, toasted
1 C semisweet/bittersweet chocolate chips
5 full-size (2.07 ounces each) Snickers Candy Bars, cut into small chunks
3 C mini marshmallows

caramel drizzle
6 oz (about 25) unwrapped caramel candies
2 T heavy cream
1 t pure vanilla extract
pinch of salt

DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees F. Spray two standard 12-cup muffin tins with nonstick cooking spray, or line them with cupcake liners (way less mess).

brownie cups
1. Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth.
2. Pour the chocolate mixture into a bowl and stir in the sugars, eggs and vanilla.
3. Sift the flour and salt into the chocolate mixture and stir just until combined.
4. Stir in the cooled chopped nuts, chocolate chips, and chunks of candy bar.
5. Fill each cupcake cup halfway with batter. Bake until the surface of the brownies has a glossy, crackled surface, about 20 minutes.
6. Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows. Return the brownies to the oven and cook until the marshmallows start the melt and puff up a bit, but not browned too much, about 2 minutes.
7. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup (this is why the liners are a good idea, trust me.  You can always take them off if you are concerned about aesthetics). Let cool completely on the wire rack.

caramel drizzle
1. While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla, and salt in a microwave-safe bowl (or melt in a heavy-bottomed sauce pan). Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth.
2. Drizzle the brownies with melted caramel and let cool completely for the caramel to harden. Do not chill. Serve immediately or store for up to 3 days in a covered container

Nutrition: 456cal, 25g fat, 123mg sod, 56g carb, 44g sugar, 2g fiber, 6g protein

you can't judge a dessert by its topping

Firstly, sorry for the week off but if you have any idea what this melt-wave in the Northeast is doing to the majority of its residents, then you would get it. I can't complain, a week or two like this happens every year, just to solidify once again that people love to hate on the weather around here and that there will always be a topic for small talk. Needless to say, the kitchen has been closed. Fortunately, we've been running around with our heads cut off since this past weekend of July Fourthdom and I haven't been in the house much to experience the sweltering heat. I broke down and bought another fan. The air conditioners at Target mocked me but I'm too cheap and stubborn to do it. Plus, I think our windows are as old as our {cough}120 year old{cough} house. Not much keeping air in or out as a result.

These little yums were for an awesome family party we attended at our friend Bri's parents' house. I learned a couple of things this weekend: 1. There are some families as loud and fun and into food as my own (another party to see that match would be great!) 2. Cherry vodka and Pepsi take me back to a time when I could have more than one drink of the stuff without singing bad karaoke (I apologize for my Lady Gaga) 3. Paper licenses are not acceptable forms of ID in Massachusetts (and I assume, everywhere). I finally change my name legally and have to cough up my real ID "for a few weeks?" Fortunately I'm lame and don't get out much. Planning is smart.

Back to the eats. Are you getting déjà vu from my last post? Well, just because it looks similar does not mean that it will taste that way. Correction, they'll taste GOOD, just not the same. I have to make sure to throw that in there or you won't get any further into this. Actually, recent convert of sweet things, Rylan P. Doherty asked for seconds and I guiltily had to deny him so I'd have enough for the aforementioned soiree. I will be making more in the near future to make up for that.

These little bars are different from the last because they are baked and do not necessarily call for peanut butter or marshmallows. Rylan thought they tasted like graham cracker though so the s'more idea must have come across after all. Most people adore peanut butter and chocolate and the marshmallows just add that summery feel. I felt that they would go over well with a crowd whose palates I had not yet met. Definitely a good choice- I almost baked a pie and there was some All-American apple crumble that would have trounced that decision easily. So, where I have the additions of peanut butter cups and marshmallow, feel free to crumble up another kind of chocolate (Kit-Kats or Twix had crossed my mind) and stuff it inside and out!

Brownie and Chocolate Chip Cookie Layer Bars

Yield: 16 big or 32 small

INGREDIENTS
Your favorite brownie recipe (for a 9x13-inch pan)
Half of your favorite chocolate chip cookie recipe (I omitted the chips so there wouldn't be chocolate overkill but some people love that)
3 C chopped peanut butter cups optional (I used milk, dark and white peanut butter cups because I just can't be simple, can I?)
3 C miniature marshmallow optional

DIRECTIONS
Preheat oven to 350 degrees F. Line a 9x13-inch pan with foil and if you still haven't tried that non-stick kind (AMAZING), grease it.
1. Prepare brownie mix according to your recipe. Pour mix in pan and bake for 20 min.
2. While brownies are baking, prepare the half batch of cookie dough. Leave it out to remain soft.
3. Remove brownies from oven and drop chopped peanut butter cups over top. They should begin to melt immediately.
4. Spoon softened cookie dough over peanut butter cups, trying to cover the chocolate as well as possible.
5. Put the pan back in the oven for 20-25min. or until the cookie dough layer is firm in the center.
6. Remove pan from oven and drop marshmallows over the top. Put pan back in oven for 3-5 min. or until marshmallows begin to puff and brown. Let bars cool before cutting.

Nutrition (1/32): 242cal, 13g fat, 109mg sod, 31g carb, 21g sugar, 0g fiber, 4g protein