a couple of recipes for you

ok, nothing fancy here – just wanted to share a few recipes with you. the first is a chocolate cake, like the one i use for everything (the stout cake), but for when you don’t have beer on hand. it’s much the same in consistency, and a little bit healthier! (note: a little bit. still…) it’s a wonderful chocolate cake, keeps well, not too sweet. and, of course, moist despite not having any oil in it.

the second is one for snickerdoodle blondies. they turn out wonderfully chewy and are rife with cinnamon, like a dense, concentrated snickerdoodle – but i couldn’t help thinking about all the butter in them as i ate one. so, i provide the recipe i used originally, but i bet you could use 1 1/2 sticks of butter and nobody would be the wiser (except your heart). the key here is to use good quality cinnamon – i tried vietnamese cinnamon for the first time and boy, was it good. more depth of flavor than the usual cinnamon, and intangibly sweeter without actually being sweeter. make these – i took a bowl of these babies to a friend’s house as a pre-dinner snack (yes, of cookies) and the bowl was empty in no time.

lastly, i have a new chocolate chip cookie recipe for you. these turn out wonderfully – just thick enough, without thinned edges, with a mix of chocolate and wheat-y flavor. they stay nicely soft in the middles without the use of shortening (blegh. double blegh.). i have to say, though, that i am surprised. i have found a chocolate chip cookie that is actually better when baked up crisp – stick-it-in-your-coffee crisp, an amber golden brown. just before burnt. they are a beautiful marriage of chocolate and wheat and butter, and you will be a convert if you bake up just one pan of these in all of their crispy glory. i think the whole wheat flour really needs some time to develop and cook in the oven, so this time, forgo the soft chewy cookie for the one with superior flavor.
chocolate cake  (for when no beer is on hand)

1c Dutch-process cocoa
2 1/3c flour
1 2/3c brown sugar
1 1/2t baking powder
1t espresso powder, optional
1 1/2t baking soda
1t salt
1 1/2c chocolate chips (8 oz….but honestly you can just use the whole bag), optional
3 eggs
1 1/2c whole milk
1T rum
1T cider vinegar (or white if that’s what you have)
1 stick butter, melted

1. preheat oven to 350F. grease two 9″ cake pans and line withparchment paper, or line a muffin tin with cupcake wrappers (you’ll have two batches).

2. in a large bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder (if using), baking soda, salt, and chocolate chips.

3. in a medium bowl, whisk together the eggs, milk, and rum. stir egg mixture into the dry ingrdients, mixing until just combined (some dry streaks are fine).

4. stir in vinegar and melted butter until combined. spoon the batter into the prepared pans, filling the cups 3/4 full if making cupcakes. bake 23-25 minutes, until a tester comes out clean. if you made cakes, then wait 10 minutes, and invert onto plate, then flip back over onto a rack to cool.

[makes 24 cupcakes or two 9″ cakes]

snickerdoodle blondies

2 2/3c flour
2t baking powder
1 1/2t vietnamese cinnamon
1/4t nutmeg
1c butter, softened
2c brown sugar
2 eggs
1T rum

2T sugar
2t vietnamese cinnamon

1. preheat oven to 350F. butter a 9×13 pan and line with foil, then butter the foil lightly.

2. in a medium bowl, mix together the flour, baking powder, cinnamon, and nutmeg.

3. in a large bowl, cream the butter with an electric mixer, then add the brown sugar and beat until fluffy and completely combined. beat in the eggs one at a time, until completely combined, scraping the bowl after each addition. beat in the rum until completely combined, then mix in the dry ingredients on low until completely combined – your batter will be quite stiff.

4. scrape the batter into the pan and spread evenly with a spatula. in a small bowl, mix together the sugar and cinnamon and sprinkle over the batter. bake 25-35 minutes, until a tester comes out clean (the batter will rise, then fall). let cool to room temperature and cut into squares. small squares. the blondies will set up and become chewier as they cool.

[makes 24 2″ square blondies]

whole wheat chocolate chip cookies

3c whole wheat flour
1 1/2t baking powder
1t baking soda
1 1/2t salt
2 sticks butter, softened
1c dark brown sugar, packed
1c sugar
2 eggs
1 1/2t rum
8 oz bittersweet chocolate, chopped coarsely (i chopped up chocolate chips)

1. in a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

2. in a large bowl, cream the butter, then add both sugars and beat until fluffy and completely combined. beat in the eggs one at a time, until completely combined, scraping down the bowl in between each egg. beat in the rum. add the dry ingrdients and mix in on low, until completely combined.

3. scoop the dough out of the bowl with your hands and check to see that all of the flour has been incorporated. smooth and shape into a large roundish ball and wrap securely in plastic wrap. refrigerate dough for at least 12 hours (to allow the flour to absorb enough moisture) and up to 2 days.

4. preheat the oven to 350F. form tablespoons of the dough into round balls and place on baking sheets lined with foil or parchment paper. bake cookies 16-25 minutes, until the edges are golden and the tops are cracked. for best flavor, bake cookies until they are on the crisp side, completely amber-golden-brown.

[makes 36-40 cookies]