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Desserts

Desserts

Gingerbread Brownies Recipe, available exclusively on Yummly!

gingerbread brownies

As the holidays fast approach, certain flavors like pumpkin, peppermint and gingerbread take center stage in a variety of kitchen creations. To kick off the holiday baking season and to celebrate the start of the 7th year of the Baked Chicago blog, you’ll find my Gingerbread Brownies recipe exclusively on Yummly. This gingerbread brownie recipe is an easy way to get your gingerbread fix in a simply decadent (and deliciously easy) dessert that you can make any night of the week. Click here for the recipe.

Desserts

Black Raspberry Liqueur-infused Coconut Macaroons

coconut macaroons

Why limit yourself to just drinking if you can also “eat your liquor?”

On this National Cookie Day (yes, some genius made today an annual homage to the most portable dessert invented!), that’s the question! My favorite liquor to drink is champagne, but my favorite liqueur to bake with is Chambord. Do you have a favorite alcohol you like to cook with? Share it in the comments section of this post for a chance to win the Rachael Ray Oven Lovin’ Nonstick Bakeware Collection or a copy of Baked Chicago’s Simply Decadent Brownies Cookbook.

What I love about this recipe for Black Raspberry Liqueur-infused Coconut Macaroons is the texture of the flaked coconut. It’s crispy on the outside and lightly chewy on the inside, which is filled with black raspberry goodness. Don’t confuse macaroons with the French macaron, which I did for years. Besides a similar size and spelling, they are quite different. A macaroon typically refers to moist, dense coconut but it’s also a generic term that can apply to a number of small confections. The coconut macaroon, or congolais, as it’s known in France, is frequently served during Passover because it contains no flour.

For some holiday visual flair, you could add some red or green food coloring to the coconut flakes. Now that’s festive!

Black Raspberry Liqueur-infused Coconut Macaroons

Cook Time: 15 minutes

Yield: 2 dozen cookies

Black Raspberry Liqueur-infused Coconut Macaroons

Ingredients

4 egg whites
2/3 cup granulated sugar
1/4 teaspoon sea salt
1/4 teaspoon almond extract
12 ounces Bob's Red Mill Flaked Coconut, unsweetened
1/2 cup all-purpose flour

Instructions

Preheat your oven to 350F degrees. Line two baking sheets with parchment paper.

In a small bowl, whisk together egg whites, sugar, liqueur, salt and almond extract until blended.

In a large bowl, toss the coconut flakes with flour. Then stir in the egg white mixture.

Drop by tablespoonfuls about 2 inches apart onto prepared baking sheets. Bake for 15 - 18 minutes, or until tops are lightly browned. Remove from pans and let cool completely on a wire rack.

Store in an airtight container. Makes about 2 dozen cookies.

Notes

This recipe adapted from Lime & Gin Coconut Macaroons by Milissa Kirkpatrick of Angel Fire, New Mexico, as it appeared in Taste of Home magazine (November 2013).

http://bakedchicago.com/black-raspberry-liqueur-infused-coconut-macaroons/

 

Desserts

Salted Caramel & Pretzel Brownies

salted caramel and pretzel brownies

Who doesn’t love Kraft caramels!?! We all grew up with those little tan squares of sugary goodness. As delicious as they are, it can some times be a bit of a chore to unwrap them in bulk for when a recipe calls for caramel. And because making caramel is not difficult to make (it just takes patience and an attentive eye so it doesn’t burn), most of my “from scratch” brownie recipes call for making caramel on the stove top. So when I saw the new Kraft Caramel Bits product at the grocery store, I just had to give it a try by creating a new brownie recipe where caramel is the star of the show. Find the closest store near you carrying this new product (or any Kraft product) using the Kraft Product Locator at http://productlocator.kraftfoods.com/kraftfoods/productlocator.htm.

Kraft caramel bits - salted caramel brownies 620 pixels wide

Start by preheating your oven to 375° F.  Lightly grease the bottom of a 13×9-inch baking pan (I prefer to use butter).

In a large bowl, whisk together the cocoa powder, flour and baking powder. Then set aside.

Melt the butter in a medium-sized saucepan over low heat. Add the dark brown sugar, stirring until completely blended with butter. Then stir the flour mixture into the butter. After it is mixed, remove the saucepan from heat and set aside. Note: the mixture at this point will be very dry.

In a medium bowl, whisk together the eggs and vanilla. Incorporate the egg mixture into the brownie batter in the saucepan. I like to take hard sourdough pretzels in a double plastic food bag – so if one bag breaks it doesn’t make a mess – and use a French rolling pin to smash them to bits. It’s a great way to let off some steam, too! Then fold in the crushed pretzels and chocolate chips.

Pour the batter into the prepared baking pan. Spread the caramel nibs evenly over the top of the brownie batter. Sprinkle sea salt evenly over the caramel.

Bake for 25 minutes, or until set. Let the brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

So what did I think of the new Kraft Caramel Bits? They are a great time saver – and the salted caramel was heavenly in this brownie recipe. I did notice that the caramel bits didn’t lose their shape during the baking process. Because the caramel is on top, the brownies look like they are covered with caramel pebbles. Not a bad thing, but if you prefer a more traditional look to a caramel topping then I’d recommend melting them first in the microwave and then spreading the melted caramel on top of the brownies.

Enjoy!

Salted Caramel & Pretzel Brownies

Rating: 51

Cook Time: 25 minutes

Yield: 24 servings

Salted Caramel & Pretzel Brownies

Ingredients

10 tablespoons butter
1 3/4 cups dark brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
2 cups pretzels, coarsely chopped, divided
1 teaspoon vanilla
3 eggs
1 tablespoon coarse sea salt
1 package (about 2 cups) Kraft Caramel Bits
1 cup milk chocolate chips

Instructions

Preheat oven to 350° F. Lightly grease the bottom of a 9x9-inch baking pan with butter or shortening. Whisk together in a large bowl the cocoa powder, flour and baking soda. Then set aside.

Melt butter in a medium saucepan over low heat. Add dark brown sugar, stirring until completely blended with butter. Stir flour mixture into the butter mixture. When mixed, remove from heat and set aside. The mixture at this point will be very dry.

In medium bowl, whisk together the eggs and vanilla. Incorporate egg mixture into brownie batter in the pan. Fold in pretzels and chocolate chips. Pour into the prepared baking pan.

Spread the caramel nibs evenly over the top of the brownie batter. Sprinkle the sea salt evenly over the caramel.

Bake for 30 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

http://bakedchicago.com/salted-caramel-pretzel-brownies/

Desserts

Amaretto-Pecan Chocolate Pound Cake

amaretto pecan chocolate pound cake

Happy National Cake Day! With all of the pre-Thanksgiving holiday prep, I almost forgot. [Note to whomever decides when these holidays are scheduled: pick another month with less competition for a home cook’s attention, why don’tcha!]

I am not one to make a recipe twice – unless it’s absolutely exceptional. I believe there’s always room for improvement and unless you take the risk to experiment you’ll never know how good something can be. So I took my Chocolate Rum Pound Cake recipe from four years ago and changed up the alcoholic content a bit. I almost changed up the nuts by swapping out almonds, but I didn’t have any on hand in the pantry. Ah, nuts!

This recipe is great for a quick dessert option. But if you want to turn it into a special holiday breakfast treat, simply swap the amaretto for orange juice and dust the final cake with confectioners’ sugar.

Amaretto-Pecan Chocolate Pound Cake

Ingredients

2/3 cup unsweetened cocoa powder, divided
1/4 cup boiling water
1 1/4 cups butter, softened
2 2/3 cups granulated sugar
1 teaspoon vanilla extract
5 eggs
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
3/4 cup finely chopped pecans
1/4 cup amaretto

Instructions

Preheat oven to 325F degrees. Grease and flour 12-cup fluted baking pan. Stir 1/3 cup cocoa and water in small bowl until smooth. Set aside. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add reserved cocoa mixture and beat well.

Stir together flour, remaining 1/3 cup cocoa, salt, baking powder, and baking soda. Add to butter mixture, alternately with buttermilk. Beat until well blended. Stir in pecans and amaretto. Pour batter into prepared pan and bake for 1 hour and 5 minutes (or until wooden pick inserted in center comes out clean).

Cool for 10 minutes and remove from pan onto wire rack. Let cool completely.

http://bakedchicago.com/chocolate-amaretto-pound-cake/

 

 

Desserts

Chocolate Lava Mug Cake

Baked Chicago's chocolate lava cake

I am known to have sudden, overwhelming and (often) uncontrollable cravings for chocolate. Let’s be honest. The craving is for almost anything sugary-sweet! And a warm, dark chocolate dessert like a chocolate lava cake fits that description quite well.

Usually my chocolate cravings lean toward brownies or slice of cake. But you know what happens if you make an entire pan of brownies or cake – you end up eating the entire thing. Or at least I often do. And then that warm gooey chocolate feeling turns to cold shame because I have trouble turning “off” the sweet tooth switch.

Not everyone has impulse control issues, but I do with food. But I’ve learned that ignoring a craving can often make it worse. So sometimes you just have to say “yes” to chocolate. But you have to do that with purpose and parameters. The best parameter that works for me is portion control. If I only make one serving, I am less likely to over-indulge. So I’m giving you permission (and me, too!) to say “yes” to this chocolate lava cake for one.

Why I love chocolate lava cake for one

  • it’s lightning fast (you can make it in under 2 minutes in most microwaves)
  • it’s satisfyingly decadent
  • it’s actually a large single serving so there’s enough to share without feeling like you’re depriving yourself
  • the calories can be dialed down by substituting some of the simple sugars (e.g. dark brown sugar) with sugar substitutes (e.g. Splenda) or reducing the amount of chocolate chips and squares

Reminders for making the most of any microwave-in-a-mug recipe

  1. use a large (at least 16 ounces) microwave-safe mug
  2. spray the inside of the mug with non-stick cooking spray for easier clean up
  3. don’t overcook recipes; remember that ingredients will continue to cook inside the mug after the microwaving is done. If you’re unsure how long to cook something based on your microwave’s wattage, cook in 30-second intervals and closely monitor the progress
  4. handle containers with care inside the microwave; use an oven mitt or hot pad to avoid burning your hands

Chocolate Lava Cake

Cook Time: 2 minutes

Yield: 1

Chocolate Lava Cake

Ingredients

2 tablespoons butter
1/4 cup dark brown sugar
1 egg
1/4 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon kosher salt
1 tablespoon vegetable oil
1/4 cup milk chocolate chips

Instructions

Spray the inside of a microwave-safe mug with non-stick cooking spray. Place 2 chocolate squares in the bottom of the mug.

In a small microwavable mixing bowl, add butter and brown sugar. Heat in microwave on high for 45 seconds. Remove from microwave and stir with a fork. Mix in the egg and vanilla. Stir in cocoa powder.

Add flour, vegetable oil, baking powder, salt and stir until combined. Mix in the chocolate chips. Pour mixture into prepared mug.

Microwave on high for 1 minute 30 seconds to 2 minutes (times may vary based on microwave wattage; do not overcook). Cake will appear lightly moist and will continue to cook in mug.

Invert onto a place. Chocolate lava will flow when mug is removed. Serve immediately, but be careful when eating the hot "chocolate lava."

Notes

Photo by Madison Myers; used with permission. Baked Chicago copyright 2013.

http://bakedchicago.com/chocolate-lava-cake/

Award-Winning Recipes/ Desserts

Pumpkin Bundt Cake with Orange-Chocolate Ganache

[December 23, 2013 Update: This recipe was a finalist in the BEST DESSERT category of Safeway’s Tastier Holiday Recipe Contest, 2013. Thank you, voters and judges!]

Pumpkin Bundt Cake with Orange-Chocolate Ganache

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup butter, room temperature
1 cup dark brown sugar
1 cup solid pack pumpkin
1 large egg
1/2 cup buttermilk
2 teaspoons vanilla
1/3 cup bittersweet chocolate, chopped
3 teaspoons orange juice, room temperature

Instructions

Preheat your oven to 350F degrees. Coat a 6-cup Bundt pan with non-stick cooking spray.

Combine flours, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl. Whisk to mix well. Combine butter and brown sugar in large bowl and beat at medium speed until mixed well. Beat in pumpkin and egg. Reduce to low speed and beat in flour mixture. Beat in buttermilk and 2 teaspoons vanilla, just until moistened. Pour batter into prepared pan.

Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool the cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack.

Melt the bittersweet chocolate slowly in a microwave-safe bowl. Add the juice, a teaspoon at a time, while mixing well with a whisk. Drizzle over the cooled cake.

http://bakedchicago.com/pumpkin-bundt-cake-orange-chocolate-ganache/

Desserts

“Make It Vegan” Rosemary Chocolate Chip Cookies with Isa Chandra Moskowitz

From time to time, I like to share great recipes from other cooks, chefs and food-minded folks who inspire me in the kitchen. Isa Chandra Moskowitz (@IsaChandra) is a culinary genius (and quite funny!); you’ve got to try this vegan chocolate chip cookie recipe ASAP. Her new cookbook, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, will be released on October 22.

Breville Presents “Make It Vegan” Rosemary Chocolate Chip Cookies with Isa Chandra Moskowitz

Desserts

Baked Honeycrisp Apples with Peanut Butter & Pretzel Topping

A few years back, a good friend introduced me to the magic of the Honeycrisp apple. Until then, I was convinced there was no better apple than the Granny Smith. I love the tart, crisp taste of a Granny Smith and they’re readily available all year round.

After I tried the Honeycrisp apple, I was blown away by its mellow, sweet – yet crisp – flavor. But because the Honeycrisp is not available year round, I try to take advantage when they are. And right now is prime Honeycrisp season. So for an easy Saturday night dessert, I adapted this recipe from Martha Stewart’s Pretzel Crumbles recipe from 2011. I think you’re going to like my addition of peanut butter to the pretzel crumble topping. I know I do!

Baked Honeycrisp Apples with Peanut Butter & Pretzel Topping

Cook Time: 35 minutes

Yield: 2 servings

Baked Honeycrisp Apples with Peanut Butter & Pretzel Topping

Ingredients

4 T butter, cold
1 T ground cinnamon
4 T all-purpose flour
4 T dark brown sugar
4 T crushed pretzels
4 T crunchy peanut butter
2 Honeycrisp apples, halved and cored

Instructions

Preheat oven to 375 degrees F. Line a 9-inch square baking pan with parchment paper.

In a medium bowl, blend butter with the cinnamon, flour, and brown sugar. Stir in crushed pretzels and set aside.

Place the apple halves in the prepared baking pan. Scoop 1 tablespoon of peanut butter inside the well of each apple half. Scatter the pretzel mixture over the apple halves.

Bake for 35 to 40 minutes, or until apples are soft and the topping is crisp. Remove from oven and let cool a few minutes before serving warm.

Notes

This recipe is lightly adapted from Martha Stewart's Pretzel Crumbles recipe http://www.marthastewart.com/355997/pretzel-crumbles

http://bakedchicago.com/baked-honeycrisp-apples-peanut-butter-pretzel-topping/

Desserts

Bourbon, Bacon & Pecan Brownies

bourbon bacon pecan brownies

Taking a bite out of National Bourbon Heritage Month

We’re at that time of year when late summer and fall do their dance of warm days and cool nights. Fall is my favorite season because I love that crisp coolness in the air – and no matter how much baking I do in the kitchen it never gets too hot. This season, I decided I can’t say goodbye to September (National Bourbon Heritage Month) without baking up a new concoction to mark the occasion.

I recently (and happily) discovered an organic bourbon made right here in Chicago at Koval Distillery. According to their website, Koval is the first craft distillery within Chicago’s city limits since Prohibition. You don’t have to be a history major to know that Chicago’s DNA has a strong influence that can be traced back to Prohibition. Wanting to incorporate Koval’s organic bourbon, I decided to update my Bourbon, Bacon & Pecan Brownies recipe, which was one of the top 5 most popular recipes in the Baked Chicago’s Simply Decadent Brownies Cookbook (the Kindle version is available on Amazon for free until October 2).

In addition to adding cinnamon to the recipe, I also adapted the dark chocolate ingredient by using Scharffen Berger’s 70% Cacao Bittersweet Chocolate. Besides being decadently delicious, your kitchen will never smell better. Enjoy!

 

Bourbon, Bacon & Pecan Brownies

Cook Time: 35 minutes

Yield: 16

Bourbon, Bacon & Pecan Brownies

Ingredients

6 slices of bacon
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup pecans, chopped
1/2 cup butter
4 eggs
1 cup granulated sugar
1/2 cup dark brown sugar

Instructions

In a medium skillet, cook the bacon until crispy. Reserve 1/4 cup of the bacon fat and set aside. Let the bacon cool and chop roughly. Set aside.

Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening.

In a medium bowl, mix together the flour, cocoa powder, cinnamon and salt. Set aside.

In a large heatproof bowl set on top of a small saucepan of simmering water, melt the dark chocolate and butter. Stir constantly, until smooth. Remove from heat and cool slightly.

With an electric mixer on medium-low speed, beat the eggs, granulated sugar, and brown sugar until frothy (about 1 minute). Beat in the melted chocolate mixture, bourbon and reserved bacon fat. Fold in the flour mixture and pecans, just until combined.

Spread the batter in the prepared baking pan. Sprinkle the chopped bacon on top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool the brownies completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

http://bakedchicago.com/bourbon-bacon-pecan-brownies-3/

Desserts

Raspberry Brownie Torte

Ingredients

1/2 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup dark chocolate chips

1/2 cup butter

1 tablespoon raspberry liqueur (such as Chambourd®)

1 1/4 cups granulated sugar, divided

2 eggs

1 teaspoon vanilla extract

1/3 cup dark cocoa

1/2 cup whipping cream

1 1/2 cups fresh raspberries

 

Preheat oven to 350F degrees.  Line 9-inch round baking pan with parchment paper, then grease.  Stir together flour, baking soda and salt.  Stir in chocolate chips.

Melt butter in medium saucepan over low heat.  Remove from heat.  Stir in 1 cup sugar, eggs, raspberry liqueur and vanilla.  Add cocoa, blending well.  Stir in flour mixture.  Spread mixture in prepared pan.

Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky.  Cool in pan on wire rack 15 minutes.  Invert onto wire rack, removing parchment paper.  Turn right side up and cool completely.

Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form.  Spread over top of brownie and top with berries.  Refrigerate until ready to serve.