A Match Made in Heaven

Vegan Chocolate Cupcakes with Peanut Butter "Cream Cheese" Frosting
A brief warning now . . . don't judge this recipe by the photo. I don't have my camera at home and had to make due with a dimly-lit shot with my phone. Anyway . . . "Vegan Cupcakes!?! Liz, why on Earth would you do that to a perfectly good cupcake?" Tomorrow is the first read-through for our summer Shakespeare production of Julius Caesar and I wanted to treat the cast to some . . . well . . . treats! Knowing that one member of the cast is a confirmed vegan, I wanted to come up with a tasty option for her to enjoy. As it so happens, a vegan chocolate cake recipe is not hard to come up with. This is springy, chocolatey, and not too sweet. Frosting, in the traditional sense, is a bit more of a challenge. Peanut Butter and Chocolate are a natural pairing (and one of my personal favorites) so here we go. The frosting isn't exactly a "buttercream" but it is good. Unrefrigerated I would suggest using any leftovers for a nice gluten-free fruit dip . . . just in case there are any gluten-free vegans you are looking to treat to a nice dessert.

Ingredients
- 1 1/2 c. flour
- 1 c. granulated sugar
- 1 tsp. baking powder
- 1/2 c. baking cocoa (make sure to find a vegan brand, not all are)
- 1/3 c. vegetable oil
- 1 c. water
- 1 tsp. salt
- 2 tsp. vanilla
- 1 tsp. apple cider vinegar
- 3 c. powdered sugar
- 8 oz. vegan cream-cheese alternative
- 1 tsp. vanilla
- 1/2 c. creamy peanut butter
- 1/2 c. corn starch

CUPCAKES
Preheat the oven to 350˚F. Line standard-sized cupcake tin with liners and spritz lightly with vegetable oil spray. (The recipe makes about 18 cupcakes.) In a medium bowl, whisk together flour, sugar, baking powder, cocoa, and salt so that the ingredients are well combined. Stir in water, oil, vanilla, and vinegar and then whisk until the batter is creamy and smooth. Divide batter amongst prepared cupcake liners. Fill to about 2/3 and then bake in oven about 20 minutes until the cupcakes are cooked through and a toothpick inserted in the center comes out clean. Turn out onto a wire rack for cooling. Allow cupcakes to cool completely before frosting.

PEANUT BUTTER "CREAM CHEESE" FROSTING
One of the tricks I ran into with this frosting was that as the "cream cheese" warms to room temperature, it very quickly becomes loose. This may not be all brands, but it was with the one I used. The flavor, however, was quite good. With an electric mixer, beat together peanut butter and "cream cheese" until well combined and smooth. Add vanilla. Slowly beat in powdered sugar one cup at a time until the mixture is thoroughly mixed. Beat in cornstarch and blend until smooth. (The cornstarch helps the frosting from being too runny without adding more sweetness.) Frost cupcakes with a generous dollop of frosting and spread with an off-set spatula. Store in refrigerator until ready to eat so that the frosting holds its form. Yummy for vegans and non-vegans alike.

Go Ahead . . . Mocha My Day

 Caramelizer Cupcakes with Espresso Buttercream Frosting
My love of the Oregon-based coffee chain Dutch Bros. is no secret. It is probably my biggest vice . . . at LEAST a 3 times weekly at $4 for each 20 oz. drink vice. In the summer, when I'm on campus on a daily basis, I sometimes hit up the Bros. twice a day. I drink coffee at home, sure. I LOVE coffee. It's not even just the coffee itself, but the morning ritual around the coffee. Sitting quietly in my kitchen or office when no one else is awake, and having the time to sip at my highly caffeinated beverage while I prep for class, check e-mail, and go over what I need to accomplish for the day. The Dutch Bros. have contributed to my success. I swing by the shop on the corner on my way to the office. I go EARLY - sometimes before 7:00 am. And there they are - smiling, perky, and they always know my drink. The employees are mostly college students . . . good-looking and friendly college students. It's all part of the brand . . . the ladies are (for the most part) tall, curvy, brunettes and the dudes are athletic and charming. ALL of the employees flirt a little with the customers - I'm sure this, too, is part of the brand. While the "interest" they take in my life is likely only part of the job, I don't mind. The friendliness, the drink I crave, a little good-natured flirtation, and all for only $4 - sure, I'll play along. A few minutes here and a few minutes there over several years, I do get to know these kids like a get to know my students . . . some of them actually are my students. Around the holidays I like to bring the Dutch crew some baked treats (they are college kids after all) and this year, at the end of Week 10, I put together some special Dutch-themed cupcakes for my favorite Dutch Bros. and Dutch Lady-Bros. The Caramelizer is my favorite drink (a chocolate and caramel mocha) . . . and now it has been immortalized in cupcake form.

Ingredients
- 2 c. flour
- 2 tsp. baking soda
- 2 c. sugar
- 1/2 c. cocoa powder
- 1/2 tsp. salt
- 1 c. sour cream
- 2 eggs 
- 2 Tbsp. instant espresso powder, divided
- 2 sticks butter, room temperature
- 1 c. hot water
- 4 c. powdered sugar
- 1 tsp. vanilla
- 2-4 Tbsp. cream
- 24 individual caramel candies (unwrapped)

 

MOCHA CARAMEL CUPCAKES
Preheat the oven to 350˚ and line a standard-size muffin tin with liners. In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder. Set aside. Dissolve one Tbsp. of the espresso in the hot water. In a large mixing bowl blend together sugar, eggs, and sour cream. Add the dry ingredients and mix together until the batter is light and fluffy. Add the hot espresso and mix to combine. The batter will be fairly thin.

Fill each cupcake liner 2/3 with batter then bake in batches for 15-18 minutes, until the cupcakes are cooked through and springy. Turn out onto a wire rack to cool. While the cupcakes are still warm, gently press an unwrapped caramel candy into the center of the cupcake. The caramel will melt slightly.

ESPRESSO BUTTERCREAM
In a large bowl, beat together butter, vanilla, and remaining Tbsp. of espresso powder with an electric mixer. When the all the ingredients are combined, slowly add the powdered sugar - about 1/2 a cup at a time until you get the the consistency you want. The frosting will be a little dry. Slowly add cream, about 1 Tbsp. at a time until the frosting loosens up and becomes thick, creamy, and spreadable. Frost the cupcakes when they have cooled completely. Eat. Enjoy!

The Candy Man Can!

White Chocolate Maple Fudge
Holiday baking season is upon us! After weeks, the Fall term is winding down and I get some time in the kitchen to create sweet treats for my friends and co-workers. Although I don't have a huge sweet tooth, I happen to know a lot of people that do and welcome a plate of eggnog cookies, New Orleans Pralines, or (always a favorite) fudge! This time around I did three versions of this tasty holiday treat: a regular chocolate, a chocolate peppermint, and then a batch using two beloved winter-time ingredients - maple and walnuts! This is extremely sweet and not for the faint of heart. Also, make sure you have a candy thermometer to make sure it comes out smooth and creamy and not a grainy mess! 

Ingredients
- 2 c. white sugar
- 1 c. brown sugar
- 1 1/2 sticks unsalted butter (plus about 1 Tbsp. for greasing pan)
- 1 jar marshmallow fluff
- 2 c. white chocolate chips
- 2 tsp. maple extract
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 c. chopped walnuts

Line a 9x9" baking dish with heavy-duty foil and butter thoroughly with about 1 Tbsp. softened butter. Set aside.

Heat butter and sugars over medium heat in a heavy-bottomed medium-sized pot. (Clip a candy thermometer to edge of pot to keep track of temperature.) Stir mixture constantly until the butter is melted and the sugar becomes smooth. The mixture will come to a soft boil, when the thermometer reaches 238˚F remove from heat.

Pour fluff, extracts, nuts, salt, and chocolate chips into the butter and sugar mixture and stir with a wooden spoon until everything is melted and well combined.

Working quickly, before mixture cools too much and begins to set, pour into prepared pan and spread evenly with wooden spoon.

Allow fudge to set for at least four hours before cutting. Store in an airtight container in the refrigerator. Cut it up! Share with friends! Yum!
 

Stout Out Loud!

Chocolate Stout Cupcakes with Chocolate Espresso Buttercream Frosting
 It was my beloved's birthday last week and it was time to celebrate! When I asked Matt what he wanted to do for his birthday, he responded without hesitation: "Power Hour." Power Hour, if you are not familiar, is an exercise power drinking - taking a shot of beer every minute for 60 minutes. It's become a bit of a birthday tradition for Matt - much like my own birthday marathon (involving running rather than drinking). To go along with the evening's centerpiece activity, I decided to develop a couple of beer-themed recipes including sweet and smoky beans slow-cooked in beer and, of course, a beer-themed dessert. The result was a moist, chocolatey, and subtly sweet cupcake with a fluffy buttercream topping. These were definitely a hit for chocolate and beer-lovers alike.

Ingredients
CHOCOLATE STOUT CUPCAKES
- 4 oz. unsweetened chocolate, melted and cooled
- 2 c. sugar
- 12 oz. dark chocolate stout (such as Guinness)
- 1 tsp. salt
- 1 tsp. baking soda
- 4 eggs
- 1 stick butter, melted
- 2 tsp. vanilla
- 2 c. flour
- 1 c. sour cream

CHOCOLATE ESPRESSO BUTTERCREAM FROSTING
- 1 c. sugar
- 3 large egg whites
- 1/4 tsp. salt
- 1 Tbsp. pure vanilla extract or vanilla paste
- 2 sticks plus 2 Tbsp. unsalted butter, at room temperature, cut into tablespoons
- 4 oz. extra-bittersweet chocolate, melted and cooled
- 2 Tbsp. espresso powder

CHOCOLATE STOUT CUPCAKES
Preheat over to 350F˚ and line a cupcake tin with paper liners. Spray very lightly with vegetable spray, set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl blend together melted butter, sugar, vanilla, and melted chocolate with an electric mixer until well blended. Scrape down the sides of the bowl with a spatula and add stout. Mix thoroughly on medium-high.

Scrape down the sides of the bowl again and add eggs, one at a time, alternating with portions of flour mixture with the machine running on medium. When the mixture is well combined, add sour cream until just mixed. Spoon batter into prepared cupcake liners until they are 2/3 of the way full. Bake in batches in oven for 12-15 minutes until the cupcakes are cooked through and springy.

Allow to cool completely on a rack before frosting.

CHOCOLATE ESPRESSO BUTTERCREAM FROSTING
Whisk together eggs whites and sugar in a medium-sized double-boiler. Place the double-boiler over medium-high heat and whisk together over heat until the sugar is dissolved, about 5 minutes.

Transfer the warmed egg and sugar mixture to the bowl of a stand mixer with a whisk attachment. Add vanilla and whisk together at medium-high heat until the mixture is glossy and stiff, about 8 minutes. Scrape down the sides of the bowl and turn mixer back on to medium heat. Add butter, a couple pieces at a time making sure the mixture becomes fully incorporated before adding more. Once all the butter is incorporated and mixture is light and fluffy, add melted chocolate and espresso powder and mix until fully blended. 

Frost cooled cupcakes with an offset spatula. Buttercreams can be delicate, store frosted cupcakes in the refrigerator if making ahead of time. Allow to sit at room temperature for about 20 minutes before serving.

Happiest Birthday Cake to You!

Brown Butter Sour Cream Cupcakes with Chocolate Buttercream Frosting
For all my sweetie's sweetness, he does not have the biggest sweet-tooth. For his birthday, however, exceptions are made in the name of celebrations and cake. His birthday cake of choice? Yellow cake with chocolate frosting. I came up with this very rich, moist cake recipe playing off that classic "box cake" combo. As it so happened, our generally unlucky softball team had a game that night, so I made these "birthday cupcakes" to share. Perhaps cake and birthdays are great morale boosters . . . we won the game and got to celebrate two great things in one day with beer, pizza, and more cupcakes!

Ingredients
BROWN BUTTER SOUR CREAM CAKE
- 3 sticks butter
- 2 1/4 c. flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1 2/3 c. sugar
- 1 Tbsp. vanilla paste
- 4 egg yolks
- 2 eggs
- 1 1/4 c. sour cream
- 1/4 c. whole milk

CHOCOLATE BUTTERCREAM FROSTING
- 1 c. sugar
- 3 large egg whites
- 1/4 tsp. salt
- 1 tsp. pure vanilla extract or vanilla paste
- 2 sticks plus 2 Tbsp. unsalted butter, at room temperature, cut into tablespoons
- 4 oz. extra-bittersweet chocolate, melted and cooled

BROWN BUTTER SOUR CREAM CAKE
Preheat oven to 325˚F. Lightly spritz 24 cupcake liners with cooking spray and line a standard-sized muffin tin. Set aside.

In a small, heavy-bottomed sauce pan, melt 3 sticks of butter over medium-low heat. Stir occasionally for about five minutes. The butter will get foamy. Continue to cook and stir about four minutes longer until little brown bits begin to appear and it smells fragrantly nutty. Remove from heat and allow to cool slightly before using. While the butter cools, whisk together flour, salt, and baking powder in a medium bowl and set aside.

Combine brown butter and sugar in the bowl of a stand sized mixer using the paddle attachment. Beat butter and sugar together on high speed until it is creamy and well incorporated. Add vanilla and stir to combine. Turn mixer to slow speed and add egg yolks and eggs, one at a time, alternating with portions of flour mixture until everything is well combined and smooth. Scrape down the sides of the mixer occasionally. Add sour cream and milk and beat until just combined.

Using a tablespoon, fill each cupcake liner about 2/3 full with batter. Bake cupcakes in batches for about 12 minutes until cooked through and a toothpick inserted in the center comes out clean. Turn cupcakes out on a wire rack and allow to cool completely before frosting

CHOCOLATE BUTTERCREAM FROSTING
Whisk together eggs whites and sugar in a medium-sized double-boiler. Place the double-boiler over medium-high heat and whisk together over heat until the sugar is dissolved, about 5 minutes.

Transfer the warmed egg and sugar mixture to the bowl of a stand mixer with a whisk attachment. Add vanilla and whisk together at medium-high heat until the mixture is glossy and stiff, about 8 minutes. Scrape down the sides of the bowl and turn mixer back on to medium heat. Add butter, a couple pieces at a time making sure the mixture becomes fully incorporated before adding more. Once all the butter is incorporated and mixture is light and fluffy, add melted chocolate and mix until fully blended. 

Frost cooled cupcakes with an offset spatula. Buttercreams can be delicate, store frosted cupcakes in the refrigerator if making ahead of time. Allow to sit at room temperature for about 20 minutes before serving.

 Happy birthday to you!

 

Taming of the Chew

Nutella Chews with White Chocolate and Pecans

On occasion, I like to bring little treats to my acting students. I find that the promise of a sweet treat during a scene critiquing session can help the feedback go down a little easier. On the scene menu for tomorrow? Scenes from (my least favorite of Shakespeare's works) The Taming of the Shrew. Maybe I'm the one that will be in need of a cookie. These cookies were put together with interesting ingredients I found in my pantry. The bold characteristic taste of Nutella with little hints of sweet, creamy white chocolate and salty pecans makes for one tasty treat! I think you'll be a fan.

Ingredients

- 1/2 c. butter, room temperature 

-  2/3 c. granulated sugar

- 1/3 c. brown sugar, packed

- 2 large eggs

- 1 Tbsp. vanilla extract

- 1/2 c. Nutella

- 1/2 tsp. baking powder

- 1/2 tsp. baking soda

- 1/2 tsp salt

- 2 1/4 c. all-purpose flour

- 1 c. white chocolate chips

- 1 c. chopped pecans

Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside.

In a large bowl cream together butter, sugars, vanilla, and Nutella with an electric mixer. Scrape down the sides of the bowl and add eggs and blend until light and fluffy. 

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients slowly with the mixer running. When everything is completely blended, add the chocolate chops and pecans and mix thoroughly.

Drop tablespoon sized dollops of the dough onto the parchment-lined baking sheet, about 3" apart. Bake in oven about 10 minutes until cookies are cooked through but still chewy. Let cool on rack completely. Bake remaining cookies in batches. Yum!

Kris Krinkles!

Nutella and Cherry Crinkle Cookies
I was on my holiday baking marathon- Cranberry and Pistachio Biscotti with White Chocolate, New Orleans Pralines, Fudge, Chocolate Peppermint Sandwich Cookies, and Peanut and Pretzel Caramel Blondies! Yum! While I have tons of delicious treats for sharing, an unopened jar of Nutella sitting in the cupboard taunted me. I wanted to create a simple, holiday-themed cookie treat with this beloved chocolate-hazelnut spread. Tah dah! These cookies come together in a snap into a chewy and delicious addition to your holiday baking list!

Ingredients
- 1 c. sugar
- 1 1/2 sticks unsalted butter
- 2 eggs
- 1 Tbsp. vanilla
- 1 c. Nutella
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 1/4 c. flour
- 2 c. dried cherries

Preheat oven to 325˚ F. Line a baking sheet with parchment paper or a silicon baking pad. In a large mixing bowl cream together sugar, butter, and vanilla until smooth and creamy with an electric mixer. Blend in eggs and Nutella and mix until the batter is light and fluffy. In a separate bowl, whisk together flour, salt, and baking soda. Add the dry ingredients into the Nutella mixture in two additions, mixing thoroughly after each addition. Mix dried cherries into the batter until evenly distributed.

Drop tablespoonful dollops of cookie dough onto prepared baking sheet. Evenly space dough apart. Bake for 11-12 minutes until cookies have spread and are slightly puffy. Let cool on baking sheet for about 2-3 minutes before transferring to a wire rack to cool completely. Cookies will crinkle as they cool. So yummy, so easy . . . what can't Nutella do?

You Put Peanut Butter In My Chocolate!!!!

Chocolate Peanut Buttercup Cakes With Peanut Butter Cream Cheese Frosting

Surely I have sung the praises of the glorious combination of chocolate and peanut butter before . . . but, if not, here I go again. Seriously . . . are there two flavors better suited for each other? Rich creamy peanut butter with just a hint of salt offsetting the silky bittersweetness of chocolate. Yum. Although the amount of baking I do might suggest otherwise, I'm really not all that crazy about sweets. Give me salty, crunchy snacks any day. For dessert? I love fresh berries. Although heavy, decadent desserts are beautiful to behold and fun to make . . . I just don't crave them. The exception might be some combination of peanut butter and chocolate. Lately, I've been experimenting with cupcakes, the perfect sweet treat for people that don't like to overdo it on sweets.

Ingredients
- 2 sticks butter, room temperature
- 1 1/2 c. sugar
- 1/2 c. Greek-style yogurt
- 3 eggs
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 c. flour
- 1 Tbsp. vanilla
- 1 c. cocoa powder
- 2 c. powdered sugar (or more)
- 1 c. creamy peanut butter
- 8 oz. cream cheese, room temperature
- 18 miniature peanut butter cups, unwrapped

CHOCOLATE PEANUT BUTTERCUP CAKES
Prepare muffin tins by lining with cupcake liners or lightly greasing and then flouring. Set aside and preheat oven to 325˚F. In a medium bowl, whisk together flour, cocoa powder, baking powder, and baking soda. Set aside. In a large bowl cream together butter and sugar with an electric or stand mixer until smooth. Add eggs, one at a time, then vanilla. With the mixer running, add half of the flour mixture then the yogurt, then the other half of the flour mixture. Blend until smooth, but don't over mix.

Spoon batter into prepared tins, filling each cup to about two-thirds full. Bake about twenty minutes. Remove from oven and carefully press an unwrapped peanut butter cup candy into the center of each cupcake. Continue baking for 5-10 minutes until cupcakes are springy around the melty peanut butter cup. Let cool in cups for about five minutes before carefully removing from tins. Cool completely on rack before frosting.

PEANUT BUTTER CREAM CHEESE FROSTING
In a medium bowl blend together cream cheese and peanut butter with a stand or hand mixer. Slowly add powdered sugar a cup at a time until the frosting is at the right consistency. It will be thick and sticky, a bit candy-like. Frost cupcakes when cooled completely. Store in a airtight container. Yum!

Celebrate . . . With Cake!

Dave Got His Sh** Together Chocolate Raspberry Sour Cream Cake
My pal Dave is great. He's funny, sweet, an excellent drummer, and one heck of a charming guy. Due to his abundance of great qualities, naturally we give him a lot of shit. But sometimes, we give him cake. Last fall he was all prepared to perform his senior drumming recital, basically the capstone of his undergraduate studies and the LAST thing for him to achieve in order to graduate. The date was set, the invitations sent out, and the promise of a taco reception loomed in the horizon. When it all came down to it, however, Dave didn't feel ready. He was particularly nervous about his complicated marimba piece and decided to postpone the recital until the first weekend of Winter Term. This, in the long run, worked out much better. His girlfriend from Michigan was able to fly out and attend, he felt confident about his work, and an enthusiastic audience was eager to lend their support. I asked him if he would like a cake and champagne toast to celebrate post-show and post-taco feast. Dave agreed and requested "a chocolate cake with raspberry filling and cream cheese frosting." Done. I put this recipe together in honor of Dave and his achievement. And also because even the best moments can be made better with cake.

Ingredients
- 1 1/2 c. granulated sugar
- 2 1/4 c. all-purpose flour
- 3/4 c. unsweetened cocoa powder
- 2 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 c. sour cream
- 3 large eggs
- 1 Tbsp. vanilla extract
- 6 Tbsp. butter, softened
- 1 c. hot coffee
- 1 c. raspberry jam
- fresh raspberries
- 8 oz. cream cheese, room temperature
- 1 stick butter, room temperature
- 1 tsp. vanilla extract
- 2 c. or more powdered sugar

CHOCOLATE SOUR CREAM CAKE
Preheat the oven to 325˚F. Lightly grease and flour three 8" round cake pans. Set aside. In a large bowl or bowl of a stand mixer, whisk together granulated sugar, flour, cocoa powder, baking powder, and salt. In a separate small bowl, melt 6 Tbsp. butter in the hot coffee. In another small bowl, whisk together eggs, sour cream, and 1 Tbsp. vanilla. Using the stand mixer, beat half of the sour cream mixture into the dry ingredients at low speed. When thoroughly combined, add coffee mixture and blend, scraping down the sides of the bowl with a spatula. Beat in the remaining sour cream mixture and blend thoroughly.

Pour batter evenly distributed into the prepared cake pans. Bake in oven for 25-30 minutes, rotating pans half way through baking until cakes are springy to the touch. Let cakes cook in pans for about 10 minutes before turning out on a write rack to cool completely.

CREAM CHEESE FROSTING
With an electric mixer, blend together cream cheese, stick of butter, and 1 tsp of vanilla. Add powdered sugar slowly, then blend until fluffy and well combined.

When cake is completely cooled set one layer at the center of serving plate or bottom part of a cake dome. Spread half the raspberry jam on top of the cake. Top with the second layer then spread remaining raspberry jam on top of that layer. Top second layer with remaining cake round. Frost the top and sides of cake with an even layer of cream cheese frosting. Refrigerate before serving. (Cake can be made and stored in refrigerator the day before.) Before serving top with fresh raspberries. Slice and toast to life! Congratulations Dave! You did a fantastic job . . . even on the marimba!

Hella Nutella!

Chewy Nutty Nutella Brownies
It was a Sunday of laundry, errands, grading. I had a pretty fabulous dinner planned, but no clear-cut dessert idea and then the jar of Nutella sitting in Jordan's cupboard called out to me. I don't know anyone who turns down a chewy brownie . . . and Nutella? The combination seems obvious. I had some extra farmer's market fresh hazelnuts left over from the dinner menu. They added just the right amount of crunch to this surprisingly light, yet chewy brownie. These are a snap to whip up and definitely Jordan approved!

Ingredients
- 1 stick butter
- 1 1/4 c. sugar
- 1 c. Nutella
- 3 eggs
- 1 c. flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 c. chopped hazelnuts

Preheat oven to 350˚F. Line a 13x9" baking dish with foil and then lightly butter the foil to prevent brownies from sticking. In a medium saucepan, melt 1 stick of butter over medium. Add sugar and stir over heat until ingredients are thoroughly blended and the sugar becomes shiny and smoother. Add Nutella and briefly stir over heat. Remove from stove, whisk in eggs and stir until smooth. Whisk in flour, salt, baking powder, and hazelnuts. Stir until ingredients are thoroughly blended. Spread batter into prepared baking dish and bake in oven for 22-24 minutes until brownies are cooked through. Remove from oven and allow to cool completely before cutting.

Nutella? Yes Please!

Jordan's Dream Cake or Nutella and Banana Butterscotch Chip Snack Cake
One of the reasons Jordan is such a good roommate for me is his unwavering support of any food experiment that pops into my head. He is extremely encouraging of my mad-scientist-like approach to developing new recipes as I play with flavor combinations and Frankenstein together beloved classic recipes into something new. We talk about food around the office. A lot. Frequently either Jordan or I might muse, "What do you think of (fill in unusual ingredient) in a (choose a beloved recipe)?" The idea for this tasty snack cake came from a recent trip to Costco, the purchase of two enormous jars of Nutella, some leftover sour cream, and a couple of overripe bananas sitting on the counter. This rag-tag team of ingredients came together to make a sticky, super moist dessert to satisfy the sweetest of sweet-tooths. Or even Jordan.

Ingredients
- 2 1/2 c. all-purpose flour
- 1 c. sugar
- 1 tsp. baking soda
- 1 c. Nutella (that addictive European chocolate-hazelnut spread)
- 1/2 tsp. salt
- 2 tsp. vanilla
- 2 large, ripe bananas, mashed
- 1/2 c. sour cream
- 1/2 c. vegetable oil
- 2 eggs
- 2 c. butterscotch chips

Preheat oven to 350˚F. Butter and flour a 13x9" baking dish and set aside. In a large bowl combine mashed bananas, eggs, oil, sour cream, sugar, vanilla, and Nutella. Beat together with an electric mixer until ingredients are well combined and smooth. In a separate medium bowl whisk together flour, baking soda, and salt. Slowly add flour mixture to Nutella mixture a half cup at a time, blending thoroughly with electric mixer after each addition. Stir in butterscotch chips.

Pour batter into prepared baking dish and bake in oven for 45-55 minutes until cake is cooked through and a toothpick inserted in the center comes out clean. Allow to cool completely before serving.

Bounty Hunter Brownies

Sarah: Breaker of Translucent Wings Memorial Chocolate Peanut Butter Brownies
It was just another ordinary day in playwriting class. Clustered together in the basement room, the students shuffled their papers and poised their pencils for another in-class writing assignment. Suddenly, our peaceful haven of creativity was disrupted by the dull buzz of an uninvited intruder: Musca domestica, the common housefly. Incredibly annoying, not to mention unsanitary, this winged, garbage-dwelling insect has no place at my table. After a few of my own feeble attempts at swatting the little bugger away, I realized a hero could emerge from the crowded table of students. "I will bake cookies for whoever kills the fly." The offer of baked-good worked as a motivating bounty and within three seconds the fly's crumpled body fell to the floor. The victor? Sarah, a clever brunette with a sardonic wit and an impressive collection of Woot tee-shirts. When I asked what kind of cookie she was interested in, she requested brownies. No problem. I developed the chocolate and peanut butter combination in honor of Sarah: Breaker of Translucent Wings and to our fallen and worthy foe who gave his life so that we could enjoy an afternoon snack.

Ingredients
- 2 1/2 sticks room temperature butter (plus 1 Tbsp.), divided
- 2 c. sugar
- 2 c. powdered sugar
- 1 c. cocoa powder
- 5 eggs, divided
- 1 c. creamy peanut butter
- 1 1/4 c. flour, divided
- 2 Tbsp. vanilla, divided
- 1 tsp. salt
- 1/2 tsp. baking powder
- 16 oz. semi-sweet chocolate chips

Line a 13x9" baking pan with foil. Butter lightly with 1 Tbsp. of butter. Set aside. Preheat oven to 350˚ F. In a medium, heavy bottomed saucepan, melt 1 1/2 sticks of butter over medium heat. When butter is melted, add sugar and cook over medium, stirring frequently, until ingredients are well combined and the surface looks shiny, about 3-4 minutes. Remove pan from heat and whisk in cocoa powder and 1 Tbsp. vanilla until thoroughly combined. Add three eggs, one at a time, whisking ingredients together after each addition. Whisk in 1 c. flour and baking powder.

Spread brownie batter into prepared baking pan and bake in oven for 15 minutes.While brownie layer in baking place peanut butter, powdered sugar, and remaining stick of butter into a large mixing bowl and cream ingredients thoroughly with an electric mixer. Add 2 eggs, 1 Tbsp. vanilla, and remaining flour and beat thoroughly with mixer. Set aside until brownie layer has baked for fifteen minutes. Remove brownies from oven and carefully spread and even layer of the peanut butter mixture on top. Evenly distribute the chocolate chips on top on the peanut butter layer.

Return to oven and bake for about 20-25 minutes longer until the brownies are baked through and a toothpick inserted in the center comes out clean. Let cool completely before cutting into 2" squares. Eat!

Further Experiments in Decadence

Almond and Mascarpone Stuffed Brownies
When fearless and awesome team captain Jessi proposed an informal reunion for our amazing Hood to Coast team I couldn't resist the drive all the way up to Southeast Portland. But what to bring to this potluck barbecue? Appropriately enough on a Saturday evening run I cataloged the ingredients available at home in the cupboard. Brownies were certainly an option, but I didn't want to bring just any old brownie. My first instinct was putting together one of my favorite flavor combos: chocolate and peanut butter! Unfortunately, due to my recent experiment (see Chocolate-Dipped Pretzel Peanut Butterscotchies) I was out of peanut butter. An unopened jar of almond butter, however, was waiting for me at home. A soft, cakey brownie seemed like the perfect pairing for this under-utilized nut butter. It was a hit! Hope you like it.

Ingredients
- 1 sticks unsalted butter
- 2 1/4 c. sugar
- 1 1/4 c. cocoa powder
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1 Tbsp. vanilla
- 6 eggs, divided
- 1/4 c. water
- 2 c. flour, divided
- 1/4 c. mascarpone cheese
- 1/2 c. creamy almond butter
- 2 c. powdered sugar

Preheat oven to 350˚ F. Lightly grease a sheet of foil and line at 13x9" baking pan. Set aside. In a medium, heavy saucepan melt butter of medium heat. Add sugar and stir over low heat until melted. Remove from heat and whisk in cocoa powder, salt, baking powder, and vanilla. When thoroughly combined add 5 eggs, water, and 1 1/2 c. flour. Whisk until smooth and creamy. Pour mixture into prepared pan and set aside.

In a medium bowl blend mascarpone, almond butter, 1 egg, 1/4 c. flour, and powdered sugar with an electric mixer until smooth and creamy. If mixture is too runny, add more powdered sugar or flour by the tablespoon.

Drop dollops of almond butter mixture into brownie batter-filled baking dish. Try to distribute evenly throughout the baking dish. Place prepared pan into preheated oven and bake for about 30 minutes until a toothpick inserted in the center comes out clean.

Remove from oven and set aside. Allow brownies to cool completely before cutting into squares and serving. Enjoy with milk and friends!

Experiments in Decadance

Chocolate-Dipped Pretzel Peanut Butterscotchies

I've been on a baking kick lately. Perhaps it's the fall weather that makes me want to fill the house with oven-warmth and the scents of vanilla, chocolate, and sugary goodness. Last week, on a whim, I threw together some chocolate chip cookies. Jordan (always a source of food-inspiration) had the idea of doing something with butterscotch chips as a deviation from the chocolate-chip default. I mused over this and came up with some tasty ideas. Jordan provided the butterscotch chips. I always love the combination of sweet and salty and decided for this tasty treat I would put together a variety of beloved snack flavors. While these cookies are perfectly delicious without the chocolate coating . . . I figured if you're going to do the thing, you should do it right! Feel free to omit the chocolate dip . . . your call. You are the master of your own cookie destiny. Enjoy! (And by the way, the cookie dough was awesome!)

Ingredients
- 1 1/4 c. sugar
- 2 c. flour
- 1/2 tsp. baking soda
- 1 1/2 sticks of butter
- 2 large eggs
- 1 Tbsp. vanilla extract
- 1 c. creamy peanut butter
- 2 Tbsp. corn syrup
- 2 c. butterscotch chips
- 2 c. crumbled pretzels
- 2 c. chocolate chips

Preheat oven to 350˚ and line a baking sheet with parchment paper or a silicon baking mat. In a large mixing bowl, cream together butter, peanut butter, sugar, vanilla, and corn syrup with an electric mixer. Add eggs, one at a time, and blend ingredients thoroughly. Add flour and baking soda in batches until mixed. Using a wooden spoon, mix in butterscotch chips and broken pretzel pieces. With a cookie scoop or tablespoon scoop equal portions of dough and place on prepared baking sheet, spaced several inches apart (cookies will spread a bit while baking.) Bake in batches for 9-11 minutes. Remove from oven and transfer cookies to a metal rack.

When cookies have cooled completely, place chocolate chips in a medium microwave-safe bowl. Melt in microwave for 1 minute, stir chips around and return to microwave. Cook for another minute, stir again until chips are melted and smooth. Dip cookies, one at a time, into melted chocolate and then place on a sheet of waxed paper for chocolate to cool and harden. Eat!

Bread? Cake? Who Cares? Just Put it in My Face!

Chocolate Orange Zucchini Bread/Cake

Banana Bread was one of the first things I learned how to bake, although I always wondered why it was considered a "bread" as it had all the sweet properties of a dessert item. Same goes for muffins. Except for the lack of frosting, I don't know how anyone can claim that those chocolate chocolate chip "muffins" from Costco aren't cupcakes. Anyway, having been gifted a couple of garden fresh zucchinis, I was interested in experimenting with the world of "breads" and what I mean is . . . "cake." After baking it up I figured, "Well, if I'm going to do the thing, I had better just do it right." So, I whipped up a vanilla glaze topping. It's not really "bread" I'll be the first to admit. But it's pretty freakin' tasty!

Ingredients
- 2 zucchinis, grated
- zest and juice from one orange
- 3/4 c. vegetable oil
- 1 c. sugar
- 2 large eggs
- 1/4 c. cocoa powder
- 1 c. chocolate chips
- 1 tsp. baking soda
- 1 tsp. salt
- 2 c. flour
- 2 Tbsp. milk
- 2 c. powdered sugar
- 2 tsp. vanilla, divided
- 1 Tbsp. butter and a little flour for greasing the pan

Preheat oven to 350˚ F. Grease and flour a 9" round baking pan, set aside. In a large mixing bowl, whisk together zucchini, orange juice and zest, oil, sugar, 1 tsp. of vanilla, and eggs. Add flour, baking soda, salt, and cocoa powder. Whisk until batter is smooth. Stir in chocolate chips. Spread batter into prepared pan and bake in oven for 25-30 minutes until an inserted toothpick comes out clean. Allow to cool for a few minutes in the pan then turn out on wire rack to cool completely.

Meanwhile, in a medium bowl blend together milk, 1 tsp. vanilla, and powdered sugar with a hand mixer. Ingredient amounts may need to be adjusted slightly to get the desired consistency. Spoon glaze over the cooled bread/cake and allow to dry before slicing and serving. Store in an airtight container, eat for breakfast or dessert.

Something Wicked Awesome This Way Comes

F***in' Insane Chocolate Peanut Butter Sandwich Cookies

Of all the amazing flavor combinations the culinary world has to offer . . does anything go together better than chocolate and peanut butter? They go together like . . . Macbeth and Lady Macbeth, like witches and a heath, like a Shakespearean tragedy and a beheading. Going into our second read-through tomorrow, I wanted to come armed with plenty of ideas about the show and (of course) some treats for the actors. I've been on a baking frenzy tonight . . . I hope the cast shows up tomorrow with an appetite for cookies and Shakespeare.

Ingredients
- 1 3/4 c. flour
- 3/4 c. cocoa powder
- 1/4 tsp/ salt
- 1 c. sugar
- 3/4 c. butter, room temperature
- 1 tsp. vanilla
- 1 egg
- 2 c. powdered sugar
- 1/2 c. butter, room temperature
- 1/2 c. peanut butter
- 8 oz. semi-sweet chocolate chips

In a large bowl or with a stand mixer, blend together flour, cocoa powder, salt, sugar, 3/4 c. butter, egg, and vanilla to make the dough. Wrap chocolate dough in plastic and refrigerate for one hour.

When the dough is ready to work with, preheat the oven to 350˚F. Line a baking sheet with parchment paper or a silicon baking sheet. Using a small cookie scoop to keep cookies uniform in size, scoop a rounded tablespoonful of dough and form it into a small ball. Place on cookie sheet and flatten using the bottom of a glass to about 1/4" thick. The edges of the dough should crack a little bit. Bake cookies for about 10 minutes. Remove and cool completely on a rack before filling.

To make peanut butter filling, place 1/2 c. butter, peanut butter, and powdered sugar in a large bowl. Blend together with an electric mixer. Fill cookies with a generous tablespoonful of peanut butter filling. Top with a second cookie and press together slightly. Set aside.

Fill a small microwave safe bowl with chocolate chips. Heat in microwave about 1 minute, stir. If chips aren't melted fully, try another thirty seconds, remove from microwave and stir again. Once chips are smooth, load into a pastry bag or a plastic sandwich bag with the corner clipped off. Drizzle chocolate over sandwich cookies. Allow chocolate to set completely before storing in an airtight container. Enjoy around a good Shakespeare script . . . but watch out for witches. They are notorious for stealing delicious cookies.

Mac-Brownies

Double-Double Toil and Black Magic Brownies

Can I just say I'm SO excited to be directing an outdoor production of Shakespeare's ominous "Scottish Play" this summer? Well . . . in case you were wondering . . . I AM! Tomorrow is our first cast read-through and as per usual, I think events such as these are always better with food. With wild aspirations, I had planned a theme menu derived from the play's concept (set in a down-and-dirty 1920s New Orleans locale rather than cold and dreary Scotland) complete with jambalya, gumbo, and pralines. Time and other obligations, however, got between me and this ambitious banquet for 18. (I'll deliver for the cast party though . . . I promise.) While I'm fairly certain free pizza and sodas will satisfy the appetites of the cast of (mostly) starving college students, I did want to make special treat just for them. Taking stock of the fridge and pantry, I found an abundance of powdered sugar, cocoa powder, and crème fraîche. Ahhh . . . sweet inspiration. I decided to make a baked-homage to the play's themes of light and darkness in the form of a dense, chewy brownie with a tangy cream filling. Double, double, toil and yum.

Ingredients
- 2 sticks butter
- 2 c. granulated sugar
- 1 c. unsweetened cocoa powder
- 4 eggs
- 1/2 tsp. salt
- 2 tsp. vanilla, divided
- 1 tsp. baking powder
- 1 3/4 c. flour, divided
- 1/2 c. crème fraîche
- 1 c. powdered sugar
- 1 c. chocolate chips
- 1 egg yolk

Preheat oven to 350˚F. Lightly spray a silicon or muffin tin and set aside.

In a medium sauce pan, melt butter and granulated sugar over medium heat. Stir frequently to keep sugar from sticking to the bottom of the pot and burning. Remove from heat. Whisk in cocoa powder until incorporated. Add eggs and 1 tsp. vanilla and whisk into mixture until batter is smooth. Add salt, baking powder, and 1 1/2 c. flour and whisk to combine. Set aside. In a small bowl combine crème fraîche, 1/4 c. flour, powdered sugar, chocolate chips, 1 tsp. vanilla, and egg yolk. Stir to combine.


Fill each muffin cup halfway with brownie batter. With the back of a teaspoon, make a small indentation in the center of each brownie dollop then fill with about a tea spoon full of crème fraîche mixture. Top each crème fraîche layer with a small dollop of brownie batter. Bake in oven about 20 minutes.

Remove from oven. Cool brownie cups in the pan for about ten minutes before turning out on a rack to cool completely. Eat with milk . . . or witches. Whichever you prefer.

Recipe yields about 18 brownie cups.