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Desserts

Desserts

Amaretto Peach Cobbler

amaretto peach cobbler in a mug

This amaretto peach cobbler recipe is perfect for a single-serving of indulgence. It’s easy, fast and delicious.

Amaretto Peach Cobbler

Ingredients

1 tablespoon butter
2 tablespoons dark brown sugar
5 tablespoons all-purpose flour
1/4 cup granola
1 tablespoon amaretto liqueur
1 tablespoon milk
1/8 teaspoon baking powder
1/8 teaspoon ground cinnamon
5 slices (canned) peaches [or 1/2 medium peach, peeled and sliced]
1 large microwave-safe mug (recommend 16 ounces or larger)

Instructions

Microwave butter in mug until melted, about 20 seconds. Add brown sugar, flour, milk, amaretto, granola, baking powder and cinnamon to mug. Stir until combined. Add peaches on top of batter - do not stir.

Cook for 2 minutes in microwave at 100% power (based on using a 1100 watt microwave).

Remove from microwave and let stand until cool enough to eat.

http://bakedchicago.com/amaretto-peach-cobbler/

Desserts

Cinnamon Gelato

Cinnamon Gelato

Ingredients

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 1/2 teaspoons ground cinnamon

Instructions

In a heavy saucepan, combine milk and cream and cook over medium-low heat. Stir occasionally so skin does not form. The mixture should come to a light simmer; DO NOT let it boil.

Meanwhile in a medium-sized heat-proof bowl, whisk together the yolks and sugar until smooth. Temper the yolks by slowly pouring in the milk/cream mixture in a steady stream. Be sure to whisk continuously.

Return the mixture to the saucepan over a low heat. Cook until the custard is thick enough to coat the back of a wooden spoon. Stir frequently with a wooden spoon and DO NOT bring the mixture to a boil.

Pour the mixture through a mesh strainer into a new bowl. Let the mixture cool to room temperature, stirring about every 5 minutes. Once completely cooled, stir in the cinnamon and vanilla slowly. Store in the refrigerator for at least 4 hours.

When the custard has chilled, pour the mixture into a container of an electric ice cream maker and churn according to manufacturer's instructions. Transfer gelato to an airtight container and freeze for at least 2 hours before serving.

http://bakedchicago.com/cinnamon-gelato/

Desserts

Cappuccino Brownies

Eat your coffee! These cappuccino brownies are rich, dark and flavorful. And don’t worry if you don’t have instant espresso powder in your pantry; you can substitute instant coffee powder instead – preferably a dark roast.

Cappuccino Brownies

 

cappuccino brownies

Cook Time: 30 minutes

Yield: 16

cappuccino brownies

These cappuccino brownies are rich, dark and flavorful. And don't worry if you don’t have instant espresso powder in your pantry; you can substitute instant coffee powder instead – preferably a dark roast.

Ingredients

1/2 cup butter
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
1 cup all-purpose flour
2 teaspoon vanilla
3/4 cup dark chocolate chips
4 eggs
1 tablespoon instant espresso powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Instructions

Preheat your oven to 325° F. Lightly grease the bottom of a 9x9-inch square baking pan with butter or shortening. Set aside.

In a large saucepan, melt the unsweetened chocolate and butter over very low heat. Stir constantly until the chocolate and butter are completely melted. Remove the saucepan from the heat and whisk in the sugar, espresso powder and vanilla. Add the eggs after the mixture has slightly cooled.

In a medium bowl, whisk together the flour, cinnamon, nutmeg and salt. Add the flour mixture to the chocolate mixture. Stir until just combined and then fold in the dark chocolate chips.

Spread the batter in the prepared baking pan. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 cappuccino brownies.

http://bakedchicago.com/cappuccino-brownies-recipe/

Desserts

Toffee Shortbread Brownies

toffee

Toffee Shortbread Brownies

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

In medium bowl, stir together 1 cup flour and dark brown sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in toffee bits. Press into the prepared baking pan. Bake for 8 minutes.

Meanwhile, in large bowl, stir together sugar, 3/4 cup flour, cocoa powder, baking powder and salt. Add eggs, vanilla and remaining 1/3 cup butter (melted). Beat until smooth. Stir in dark chocolate chunks.

After removing baking pan from oven, carefully spread the brownie filling batter over the shortbread crust.

Bake for 40 minutes more. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 toffee shortbread brownies.

 

Ingredients:

1/4 cup dark brown sugar
1/2 cup and 1/3 cup butter, divided
1/4 cup toffee bits
1 1/3 cups granulated sugar
1/2 cup dark chocolate chunks
1 cup and 3/4 cup all-purpose flour, divided
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 tablespoon vanilla

 

Number of servings: 16

Cooking time: 48 minutes

 

Desserts

German Chocolate Brownies

german chocolate brownies

German Chocolate Brownies

Preheat oven to 350° F.  Lightly grease bottom of an 8×8-inch baking pan with butter or shortening.

In medium saucepan, stir dark chocolate and 3/4 cup butter over medium-low heat until melted and smooth. Remove from heat. Whisk in 1 cup of sugar, 3 eggs, 1 teaspoon vanilla and salt. Gradually add in flour, stirring just until combined. Spread batter in the prepared baking pan. Bake for 30 to 35 minutes. Let brownies cool completely, about 1 hour.

Prepare frosting by combining evaporated milk, 1/2 cup sugar, egg yolk and 4 tablespoons butter in large saucepan. Cook over low heat, stirring constantly until thickened (about 5 minutes). Remove from heat and stir in 1 teaspoon vanilla, pecans and coconut. While frosting is still warm, spread on brownies. Cut into 4 rows by 4 rows to make 16 brownies.

Brownie Points: Evaporated milk is milk that’s been cooked down to allow water content to evaporate. The concentrate is canned, and the result is heavier, creamier milk with a slightly toasted or caramelized flavor. If you don’t have evaporated milk in the pantry, make your own! To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk in a small saucepan over medium-low heat until it reduces to 1 cup.

 

Ingredients:

4 ounces dark chocolate, chopped
1/2 cup evaporated milk
1 cup and 1/2 cup granulated sugar, divided
3 eggs and 1 egg yolk, divided
3/4 cup plus 4 tablespoons butter, divided
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon plus 1 teaspoon vanilla, divided
1/2 cup toasted pecans, chopped
1/2 cup toasted coconut flakes

 

Number of servings: 16

Cooking time: 30 minutes

Desserts

Malted Brownies

malted brownies

This recipe for malted brownies is a fun way to use a favorite childhood candy: malted milk balls. For a mess-free way to crush malted milk balls, place them in a resealable plastic freezer bag. Whack the freezer bag a few times with a rolling pin. Then push the rolling pin over the top of the bag, back and forth, until you have the desired consistency. It’s also a great stress reliever!

Malted Brownies

Preheat your oven to 350° F.  Lightly grease the bottom of a 9×13-inch baking pan with butter or shortening, and set aside.

In a medium saucepan, stir the semisweet chocolate and butter over medium-low heat until melted and smooth. Remove from heat and set aside.

In a medium bowl, whisk together the flour, malted milk powder and malted milk balls. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat the sugar and eggs together until thick and fluffy (about 2 minutes). Add the melted chocolate mixture and vanilla. Mix to combine. Using a spatula, fold in the flour mixture, just until combined.

Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 malted brownies.

 

Ingredients:

1 cup butter, cut into small chunks
1 cup all-purpose flour
1 cup malted milk powder
10 ounces semisweet chocolate, chopped
1 cup malted milk balls, crushed
1 1/2 cups dark brown sugar
3 eggs
1 tablespoon vanilla

 

Number of servings: 32

Cooking time: 30 minutes

Desserts

Peanut Butter Brownie Biscotti

peanut butter brownie biscotti

For some, peanut butter is fun and flirty. And most equate chocolate – at least on some level – with love. But when you combine peanut butter and chocolate in a recipe like this for peanut butter brownie biscotti, well it’s downright lustful!

This is a great treat to make for your special someone to help celebrate Valentine’s Day. And [shameless plug alert!] for a lower calorie gift that will last much longer and bring much more pleasure for you both, accompany the peanut butter brownie biscotti with a signed copy of Baked Chicago’s Simply Decadent Brownies Cookbook.

Peanut Butter Brownie Biscotti

Preheat your oven to 375° F.  In a large bowl, combine the peanut butter and butter. Beat with an electric mixer on medium speed for 1 minute. Add the sugar, cocoa powder and baking powder. Beat until combined. Add the eggs and vanilla, beating just until combined.

Use the mixer to incorporate about half of the flour before using a wooden spoon to stir in the remaining flour by hand. Fold in the dark chocolate.

Transfer the peanut butter brownie biscotti dough to a lightly floured surface and divide the dough in half. Shape each dough portion into a 9-inch long log roll. Place the rolls 3 inches apart on a large, ungreased cookie sheet. Flatten the rolls slightly, to about 2 inches wide.

Bake initially for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on the cookie sheet for 1 hour.

Preheat oven to 325° F. Transfer the baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch thick slices. Place the slices on ungreased cookie sheets. Bake for 10 minutes, before turning slices over. Bake for 10 to 12 minutes more, or until biscotti are dry and crisp. Transfer biscotti to wire racks to cool completely. Makes about 32  peanut butter brownie biscotti.

 

Ingredients:

1/3 cup crunchy peanut butter
1/4 cup butter, softened
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 cup dark chocolate, chopped

 

Number of servings: 16

Cooking time: 40 minutes

Desserts

Bacon and Salted Caramel Brownies

bacon & salted caramel brownies

Bacon makes almost every recipe better. I love the crunchy texture of crispy bacon. This recipe for bacon and salted caramel brownies features both crispy bacon and a deep bacon flavor because it incorporates some of the bacon grease into the batter. It makes for a very rich, very decadent explosion of flavor for your taste buds. This bacon and salted caramel brownies recipe has received great response from readers of the Baked Chicago blog, which is why it’s featured in the Simply Decadent Brownies Cookbook.

Update as of 10/26/13: The genius folks over at America’s Test Kitchen share an easy way to make caramel in the microwave. It requires a bit less constant attention than making caramel on the stove top, so I’m sharing their video quick tip in case you prefer to use the microwave for the caramel in this recipe.

Bacon and Salted Caramel Brownies

Cook Time: 35 minutes

Yield: 16 servings

Bacon and Salted Caramel Brownies

Ingredients

4 slices of bacon
1/2 cup heavy cream
1/4 cup unsweetened cocoa powder
1 cup plus 1 cup granulated sugar, divided
6 tablespoons plus 1/2 cup salted butter, divided and cut into pieces
3 eggs
1 teaspoon vanilla
1 cup all-purpose flour
6 ounces dark chocolate, finely chopped

Instructions

In a medium skillet, fry the bacon slices until just crisp. Remove the bacon, reserving the bacon grease in the pan. Add the cream to pan and let cool. When the bacon has cooled, crumble or chop finely. Set aside.

In a medium saucepan, heat 1 cup of sugar over high heat until the mixture is liquid and deep amber in color. Add 6 tablespoons of butter and the cooled bacon cream mixture. Stir until the butter is melted. Add the chopped bacon and let cool.

Preheat your oven to 350° F. Lightly grease the bottom of an 8x8-inch baking pan with butter or shortening.

In a large saucepan, melt the remaining butter and dark chocolate over very low heat, stirring constantly. Remove from heat and stir in cocoa powder. Whisk until smooth and add in the eggs, one at a time. Mix in the remaining sugar, vanilla and flour, just until combined.

Spread half of the brownie batter in the prepared baking pan. Drop half of the bacon caramel mixture by tablespoon, evenly spaced, over the brownie batter. Spread the remaining brownie batter over the top, and then drop the remaining bacon caramel mixture by spoonfuls over the top of the brownies. Drag the back of the tablespoon through the batter to create a swirled effect.

Bake for 35 to 40 minutes. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 bacon and salted caramel brownies.

http://bakedchicago.com/bacon-and-salted-caramel-brownies/

Desserts

mocha marshmallow mint chocolate cupcakes

marshmallow mint chocolate cupcakes

When it rains, make it pour…marshmallow and mint! Cold, drizzling days like today are perfect for baking some mocha marshmallow mint chocolate cupcakes. The insides of this cupcake are so rich and minty sweet that you won’t need to frost or decorate them. These are perfect for pairing (while still slightly warm) with a mug of hot cocoa or your favorite coffee.

Mocha Marshmallow Mint Chocolate Cupcakes

Preheat your oven to 350° F. Line a standard cupcake pan with paper liners.

In a large mixing bowl, combine the flour, baking powder, salt, baking soda, cocoa and sugar. Make a well in the center of the flour mixture and add the eggs, coffee, buttermilk, vanilla and vegetable oil. Mix just until combined. Fold in the miniature marshmallows and creme de menthe baking chips.

Fill the cupcake liners about 2/3 full. Bake for 15 minutes, or until a toothpick inserted in center comes out almost clean.

 

Ingredients:

2 cups all-purpose flour
1 cups granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking soda
3 eggs
1 teaspoon vanilla
1 cup buttermilk
1 cup brewed coffee, room temperature
1/2 cup vegetable oil
1/2 cup miniature marshmallows
1/2 cup creme de menthe baking chips

 

Number of servings: 24

Cooking time: 15 minutes

Desserts

bourbon, bacon and pecan brownies

bourbon bacon pecan brownies

At first blush, the combination of bourbon, bacon and pecans might not make sense to the mind. But trust me, your taste buds will understand it all and thank you for it. Here’s what one reader wrote about this bourbon, bacon and pecan brownies recipe, which is featured in Baked Chicago’s Simply Decadent Brownies Cookbook:

“Love, love, love the Bourbon, Bacon and Pecan brownies! (Yes, bourbon and bacon!) These brownies were so moist and chocolatey with a hint of bourbon and a hit of salt from the bacon to finish off each bite. So delicious you’ll want to share these with friends and family!” JAStenzel review from Amazon.com

Bourbon, Bacon and Pecan Brownies

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 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.

 

Ingredients:

6 slices of bacon
2 cups all-purpose flour
1 teaspoon salt
10 ounces dark chocolate, chopped
1/2 cup pecans, chopped
2 tablespoons unsweetened cocoa powder
1/2 cup butter
4 eggs
1 cup granulated sugar
1/2 cup dark brown sugar
3 tablespoons bourbon

 

Number of servings: 16

Cooking time: 35 minutes

Desserts

Turtle Brownies

turtle brownies

These turtle brownies were, in part, inspired by a favorite childhood candy: Kathryn Beich’s Katydids. Kathryn Beich’s (part of the Nestle company in the 1960’s and 1970’s and possibly longer) had operations in Central Illinois near where I grew up. They worked with schools and churches with fundraising programs where you’d order your favorite confections, including Golden Crumbles, Butter Mints and Katydids. I remember selling the candy for school groups in yearly fundraising efforts.

Today, the Kathryn Beich brand is barely visible and no longer part of Nestle. A Google search found some old pictures of those tin cans that required a key to “unlock” the vacuum seal.

Kathryn Beich's Katydids were an inspiration for my turtle brownies recipe

For anyone who remembers these cans, can you believe we were actually allowed to open them as kids? The edges were so sharp that you could cut a bitch. Personally, I also loved the caramel filled chocolate bars which amazingly seem to still be available.

While that “technology” may no longer be used, I do remember it definitely locked in the freshness of the candy. The Katydids would melt in your mouth. The crunchy pecans and caramel were bite-sized portions of addiction.

This recipe for turtle brownies is featured in the Baked Chicago’s Simply Decadent Brownies Cookbook, available at Amazon.com. Thanks to the many readers who have shared that this is one of their favorites in the book.

Update on 10/26/13: America’s Test Kitchen has a great suggestion for making caramel in the microwave. For those who may be a bit timid about making caramel from scratch on the stove top (it does require constant monitoring), this might be a better solution. This recipe uses the stove top method for the caramel in the turtle brownies, but you can get similar results following the instructions in this video.

Turtle Brownies

Cook Time: 30 minutes

Yield: 16 servings

Ingredients

1/4 cup butter
3 ounces dark chocolate, chopped
1/2 teaspoon plus 1/2 teaspoon salt, divided
1/4 teaspoon baking powder
1/2 cup all-purpose flour
1 cup plus 1 cup granulated sugar, divided
2 eggs
1/4 cup whole milk
1 teaspoon plus 1 teaspoon vanilla, divided
1/3 cup heavy cream
1 cup toasted pecans, chopped
1/3 cup water

Instructions

Preheat your oven to 325° F. Lightly grease the bottom of an 8x8-inch baking pan with butter or shortening. Melt the dark chocolate and butter in a heatproof bowl, set over pan of simmering water. Stir constantly until melted and smooth. Let the mixture cool slightly.

Whisk together in a large bowl this flour, baking powder and salt. Set aside. Whisk the sugar and eggs on medium speed with electric mixer until pale and fluffy (4 minutes). Add the chocolate mixture, milk and vanilla, mixing until combined. Reduce speed to low and add in the flour mixture, until well combined.

Pour the batter into your prepared baking pan. Bake for 28 to 30 minutes, or until a toothpick inserted comes out with a few dry crumbs. Let the brownies cool, about 30 minutes.

Bring 1/3 cup water and 1 cup sugar to a boil in a medium saucepan over medium-high heat. Constantly stir until the sugar has dissolved. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Cook until the sugar is a medium amber color (5 to 7 minutes). Remove from heat and add the heavy cream, 1 teaspoon vanilla and 1/2 teaspoon salt. Gently stir with a wooden spoon until smooth. Add pecans and stir until caramel begins to cool and thicken.

Spread the caramel over brownies. Refrigerate for one hour to help set. Let the turtle brownies stand at room temperature for 15 minutes before serving. Cut into 4 rows by 4 rows to make 16 brownies.

http://bakedchicago.com/turtle-brownies/

Desserts/ Gluten-Free

Flourless Peanut Butter Cookies [gluten-free]

flourless peanut butter cookies

I have to admit I don’t know a lot about gluten-free baking. Every time I think I’m finally understanding what it’s all about I learn that there’s a lot more I need to learn. And I shall. This recipe was the result of finding a really cool Peanut Butter & Marshmallow Sandwich Cookie recipe at Bakers Royale – and not having the energy to make the marshmallow filling. Full disclosure, the recipe at Bakers Royal was a mash-up of a PBS recipe for flourless peanut butter cookies and Bakers Royal’s original marshmallow frosting filling recipe. It sounds and looks delicious so I vow on my next gluten-free peanut butter cookie baking frenzy to actually – finally – make the marshmallow frosting filling.

Flourless Peanut Butter Cookies [gluten-free]

Cook Time: 12 minutes

Yield: 3 dozen

Ingredients

1 cup crunchy, natural peanut butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla

Instructions

Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.

Put all of the ingredients (yes, all four!) in a mixing bowl (either a stand mixer or hand-held electric mixer will do). Mix on low speed until thoroughly combined.

Use a cookie dough scoop to drop small balls of dough (about 1 rounded tablespoon in volume) onto the baking sheets about 1 inch apart. You should be able to fit a dozen cookies on a standard baking sheet. Take a small fork and spray the back liberally with non-stick cooking spray. Use the fork to flatten the cookie in a criss-cross pattern.

Bake one sheet of cookies at a time. Bake for about 12 minutes or until the cookies are golden around the edges. Let the cookies cool for a few minutes on the parchment-lined baking sheet before removing to a wire rack to cool completely. Makes about 3 dozen cookies. The cookies are thin, very crunchy and about 3 inches in diameter.

http://bakedchicago.com/4-ingredient-flourless-peanut-butter-cookies/