Thursday, April 22, 2010

Sometimes You Just Have to Be a Little Self-Indulgent


For the first five minutes after taking a bite of one of these cupcakes, we couldn't speak. Partly because they were so delicious, and partly because they are such a dense chocolate cupcake. I recommend a glass of milk with one of these, or a litre of milk with six of them.


Chocolate-Chocolate Cupcakes (Makes 12 Cupcakes)

1 Cup All-Purpose Flour
1/4 Cup Unsweetened Cocoa
1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Unsalted Butter, at room temperature
3/4 Cup Sugar
1 Lg Egg
1 Lg Egg Yolk
1/2 Tsp Vanilla Extract
1/2 Cup Buttermilk
2 oz Bittersweet Chocolate, melted and cooled


Chocolate Glaze

3 oz Bittersweet Chocolate, coarsely chopped
1 Tbsp Confectioners' Sugar, sifted
2 Tbsp Cold Unsalted Butter, cut into 6 pieces


Center a rock in the middle of the oven. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.

Whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.

Working with a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating for 1 minute after each addition and scraping down the bowl as needed. Beat in the vanilla, then reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate, and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.

Bake for 22 to 25 minutes, until a knife inserted in the center of a cupcake comes out clean. Transfer the muffin tin to a cooling rack for 5 minutes before unmolding them. Allow them to cool to room temperature.

To make the glaze: Melt the chocolate in a double boiler. Transfer the bowl with the melted chocolate to the counter and let it sit for 5 minutes.

Using a whisk or rubber spatula, stir the confectioners' sugar into the chocolate, followed by the pieces of cold butter. When the glaze is an icing consistency (it may take a few minutes to cool down to the right temperature). You may also be able to dip the cupcakes into the glaze to ice them.

Tuesday, April 6, 2010

Brownies: Turning Frownies Upside-Downies Since Well... Now


Who Says Blondies Have More Fun? These brownies are a fantastic time. They'll make your life better, trust me.

The honey taste is absolutely wonderful. Resist omitting the nuts.




Honey Nut Brownies

1/2 Cup Butter
4 oz (4 squares) Bittersweet Chocolate, coarsely chopped
4 Lg Eggs
1/2 Tsp Salt
1 Cup Honey
2/3 Cup Sugar
1 Tsp Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Chopped Nuts (I used walnuts)

Center a rack in the oven and preheat it to 325F. Line a 9" square baking pan with foil and coat the foil with butter to prevent the brownies from sticking. Set aside.

Melt butter and chocolate in a double boiler just until everything has melted and consistency is smooth. Remove from heat and allow to cool slightly.

Using a stand mixer fitted with the paddle attachment, or an electric mixer and a large bowl, beat eggs and salt on medium-high speed until foamy. Add the honey, sugar, and vanilla and mix on low speed for 2 minutes. Add the chocalate and butter mixture and mix only until incorporated. Add the flour and mix on low speed just until it disappears into the batter. Fold in the nuts. Spread the batter in the pan.

Bake the brownies for 45-50 minutes, until the brownies have risen and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and allow to cool for about 5 minutes.

Invert the pan onto a cooling rack and remove the foil. Turn the brownies over to allow them to continue cooling right side up.

Cut the brownies into 16 squares. Dust the brownies with confectioners sugar before serving, if desired.

Thursday, April 1, 2010

Veggies for Breakfast


Your house will smell absolutely divine while a batch of these are baking in the oven. They are a perfect accompaniment to your morning coffee, full of fruit and nut goodness to get the day started off right.


Pumpkin Muffins

2 Cups All-Purpose Flour (I used nutri flour)
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 tsp Cinnamon
1/2 tsp Ground Ginger
1/8 tsp Nutmeg
1/2 Cup butter, at room temperature
1/2 Cup Sugar
1/4 Cup Light Brown Sugar (packed)
2 Lg Eggs
1/2 tsp Vanilla
3/4 Cup Canned Pure Pumpkin
1/4 Cup Buttermilk
1/2 Cup Golden Raisins (I used currants)
1/2 Cup Walnuts, chopped

Center a rack in the oven and preheat the oven to 400F. Butter or spray a 12 cup muffin pan. Place the muffin pan on a baking sheet.

Whisk together the flour, baking powder, baking soda, salt, and spices.

Working with a stand mixer fitted with the paddle attachment, or a hand mixer and a large bowl, beat the butter at medium speed until soft. Add both sugars and continue to beat until light and smooth. One by one, add the eggs, beating well after each addition, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of the muffins, if desired.

Bake for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold and finish cooling on the rack.