Chocolate Bete Noire

This is the first dessert I have made in a while so I was very excited. It was all about the chocolate today. My roommate and I are sitting here loving the smell of the chocolate! I started about by making syrup, then the chocolate sauce. Next I added eggs, vanilla extract, and butter! And that’s it! I threw it in a springform pan, baked for 45 minutes, and then smelled the chocolatey goodness some more! It was sooooooo dense and chocolatey! One little sliver of the cake would be enough to fill anyone up!

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Tools

• Small saucepan
• Medium bowl
• Whisk
• 8 inch springform pan

Ingredients

• 1/2 cup water
• 3/4 cups sugar
• 9 ounces dark chocolate
• 3 eggs at room temperature
• 1 egg yolk at room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 12 tablespoons butter, room temperature

Instructions

1. Preheat the oven to 375.
2. Put 1/2 cup of water and 3/4 of sugar in the saucepan. Bring it to a boil over medium heat and boil until the sugar is dissolved.
3. Cut the chocolate into 1/2 inch pieces and place them into a medium sized bowl. Pour half the sugar syrup onto the chocolate and whisk the chocolate. Keep adding the sugar syrup and whisk until the chocolate is all melted!
4. Add the eggs one at a time and whisk them until they are all combined. Then add the vanilla extract.
5. Add the butter one tablespoon at a time until all combined.
6. Pour the batter into a 8 inch springform pan and bake for 45 minutes.
7. Let it cool for about an hour and then enjoy!

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Compliments of Molly

Cinnamon Coffee Crumb Cake

Cinnamon Coffee Crumb Cake

If you love coffee crumb cake as much as I do this is a very simple yet tasty recipe to fulfill that craving!

Topping Ingredients :

• 1 & 1/2 tablespoons all-purpose flour
• 1 & 1/2 tablespoons granulated sugar
• 1 & 1/2 tablespoons packed light brown sugar
• 1 tablespoon unsalted butter, softened
• 3/4 teaspoon ground cinnamon
• 1/3 cup pecans or walnuts, chopped

Cake Ingredients:

• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• pinch of salt
• 1/4 cup buttermilk (or substitution shown down below)
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg, room temp
• 2 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 6-in cake baking pan, line with parchment paper, then re-grease.
3. Use food processor to chop pecans. Mix together the Topping Ingredients – Set aside.
4. Then mix together the Cake ingredients. Pour the cake mixture into the 6in greased pan, and smooth the top. Then take the Topping dry mixture and sprinkle it over the cake.
5. Bake the Cinnamon Coffee Crumb Cake for 30 minutes. You know it is done when you can put a took-pick or fork into the cake and it will only have a few crumbs sticking to it. Remove from oven and let stand for 10 in the baking dish. Then remove the cake and parchment paper, and enjoy!

• If you do not have Buttermilk (which I did not, and I assume most people do not just have buttermilk sitting around!), do not worry because there is a simple and easy solution! Take 1/2 cup milk and pour it into a small bowl and add 2 teaspoons of lemon juice. Let the mixture stand for about 5-10 minutes. You will see little curds forming on top of the milk, and that is how you’ll know it is ready! Hope that helps!

– Kathryn

Classic Chocolate Chip Cookies

I’ve been craving classic chocolate chip cookies recently so that’s what I’ve baked to start the New Year. To start off, I combined all the dry ingredient in a bowl. Then I beat the butter until it was light and fluffy. I slowly added the sugar, making sure it was still light and fluffy. Then I added brown sugar, vanilla extract, and eggs. Once that was all mixed up I added the dry ingredients and then the chocolate chips. That’s when I decided to start taking pictures! Once I mixed it up, I placed them on parchment paper covered baking sheets! Obviously I ate some of the dough before putting them in the oven! I left them in there for about ten minutes them took them out to let them cool. And this is why I love parchment paper, because it leaves less to clean up. After they all cooled, I piled them on a nice holiday plate! They were absolutely delicious! So good my dog decided to eat a few!

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Tools

• Stand Mixer
• Medium Bowl
• Measuring Cups
• Measuring Spoons
• Spatula
• Cookie Sheets
• Parchment Paper

Ingredients

• 2 1/4 cups of flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks (1 cup) butter (best at room temperature!)
• 3/4 cup granulated sugar
• 3/4 cups packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 bag chocolate chips

Instructions

1. Set the oven to 350 degrees.
2. Combine the first three ingredients in a medium bowl.
3. Put the butter in a stand mixer with the paddle attachment. Beat it until it is light and fluffy. It will take about two minutes. Use a spatula to scrape the sides making sure all the butter is beat.
4. Slowly add the granulated sugar, making sure the butter stays light and fluffy. When it is all mixed in, add the brown sugar and vanilla extract. Scrape the sides to make sure the ingredients are mixed properly.
5. Add the eggs one at a time, beating thoroughly after every addition.
6. Once the eggs are combined, slowly beat in the dry ingredients. Scrape the sides of the mixer to be sure they are combined thoroughly. Then add the chocolate chips.
7. Place parchment paper on the baking trays. Then ball the cookie dough into roughly 1 inch diameter balls.
8. Bake the cookies in the oven for 9-11 minutes. The bottoms of the cookies will be slightly brown. Be sure to take them out before the top is brown if you want them soft. They will continue to bake once you get them out of the oven so don’t let them get hard!
9. Take them out of the oven when they are ready and let them cool on the parchment paper on the counter.
10. Enjoy!

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Compliments of Molly