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Desserts

Spicy Cinnamon Hazelnut Brownies

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

Melt butter in a medium-sized saucepan and then remove from heat. Stir in sugar and water first, then eggs, oil and vanilla. Stir in all dry ingredients (except dark chocolate chunks) and mix just until blended. Fold in dark chocolate chunks and hazelnuts. Spread batter in the prepared baking pan.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

Dust brownies with a cinnamon-sugar mix and cut into 4 rows by 4 rows to make 16 brownies.

Brownie Points: Substitute espresso powder for the cayenne pepper for a less spicy option.

Ingredients:

1/4 cup butter
3 eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup dark chocolate chunks
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/3 cup cold water
3 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup hazelnuts, chopped
cinnamon-sugar mixture for dusting

Number of servings: 16

Cooking time: 25 minutes

Desserts

Dark Chocolate & Raspberry Liqueur Brownies

Cook Time: 35 minutes

Yield: 16 servings

Ingredients

1/2 cup butter

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/2 cup dark brown sugar

1/2 cup dark chocolate chunks

2 ounces raspberry liqueur, Chambourd preferred

confectioners’ sugar for dusting

Instructions

Preheat oven to 350° F. Lightly grease bottom of an 8x8-inch or 9x9-inch square baking pan with butter or shortening.

Melt butter in microwave-safe bowl. Add liqueur and eggs to the melted butter. Stir in all dry ingredients and mix just until blended. Spread batter in the prepared baking pan.

Bake for 30 to 35 minutes (8-inch pan) or 25-30 minutes (9-inch pan), or until the brownies are dry around edges. A toothpick inserted in the center should come out almost clean. Cool completely, about 1 hour.

Lightly dust brownies with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 brownies.

Notes

Change the flavor profile by substituting the raspberry liqueur with your favorite flavored liqueur, such as coffee, Irish cream, black currant or orange.

http://bakedchicago.com/dark-chocolate-raspberry-liqueur-brownies-2/

5,678

Desserts

Red Velvet Brownies

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

In medium heatproof bowl over saucepan of simmering water, stir semisweet chocolate and 3/4 cup butter until melted and smooth. Whisk in granulated sugar. Add eggs, one at a time, whisking just until combined. Gently stir in flour, red food coloring, baking powder, 1 teaspoon vanilla and 1/8 teaspoon salt.

Spread batter in prepared baking pan. Bake for 40 to 45 minutes, or until toothpick inserted comes out with moist crumbs. Let brownies cool completely, about 1 hour.

While brownies are cooling, prepare cream cheese frosting. In medium bowl, use electric mixer on medium speed to beat cream cheese and remaining butter until creamy. Gradually add in confectioners’ sugar and 1/8 teaspoon salt, beating until blended. Stir in vanilla.

Spread frosting on top of brownies. Cut into 4 rows by 4 rows to make 16 brownies.

Ingredients:

4 ounces semisweet chocolate, chopped
3/4 cup plus 3 T butter, divided
2 cups granulated sugar
4 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon plus 1 teaspoon vanilla, divided
1/8 teaspoon plus 1/8 teaspoon salt, divided
8 ounces cream cheese, softened
1 1/2 cups confectioners’ sugar
1 ounce red food coloring

Number of servings: 16

Cooking time: 45 minutes

3,531

Desserts

Deconstructed S’mores Brownies

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

In medium saucepan, melt the butter and chocolate over very low heat, stirring constantly. Remove from heat and stir in sugar, eggs and vanilla. Mix in flour, just until combined.

Spread half of the batter in the prepared baking pan. Sprinkle the broken graham crackers over the batter. Top the graham cracker layer with marshmallows. Spread the remaining batter on top of the marshmallows and graham crackers, cover them completely.

Bake for 25 minutes, or until set. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

Brownie Points: For a decadent twist, substitute dark chocolate for the milk chocolate.

Ingredients:

1/2 cup butter
2 ounces milk chocolate, chopped
1 cup granulated sugar
9 graham cracker squares, broken into bite-sized chunks
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup miniature marshmallows

Number of servings: 16

Cooking time: 25 minutes

Desserts

No-Bowl-Needed Ginger Brownies

The only thing I hate about cooking is the clean up afterwards, so I love that this ginger brownies recipe uses only one saucepan to mix all the ingredients.

No-Bowl-Needed Ginger Brownies

Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.

In a medium saucepan, stir the dark chocolate and butter over medium-low heat until melted and smooth. Remove from heat and stir in the remaining ingredients.

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

Ingredients:

1 /2 cup butter
3 ounces dark chocolate, chopped
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 eggs
1 teaspoon fresh ginger, grated, peeled
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves

Number of servings: 16

Cooking time: 35 minutes

Desserts

Peanut Butter Whirled Brownies

Peanut butter just makes the world a better place! While the mix of peanut butter and chocolate is a universally popular flavor combination, it’s the texture of the crunchy peanut butter in these peanut butter brownies that makes them extra delicious. Don’t have crunchy peanut butter? Simply add some chopped roasted peanuts to creamy peanut butter.

Peanut Butter Whirled Brownies

Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.

In a medium heatproof bowl set over a pan of simmering water, stir 8 tablespoons butter plus chocolates together until melted and smooth. Remove from heat and let cool slightly. In a separate medium bowl, whisk together the flour, baking powder and 1/4 teaspoon salt.

Take the chocolate mixture and whisk in the granulated sugar. Then add eggs and whisk until the mixture is smooth. Stir in 2 teaspoons vanilla. Whisk in the flour mixture, just until combined. Set aside.

For the peanut butter filling, stir together the 4 tablespoons butter, confectioners’ sugar, peanut butter, 1/4 teaspoon salt and 1/2 teaspoon vanilla in a medium bowl until smooth.

Spread 1/3 of the batter in the prepared baking pan. Drop dollops of the peanut butter filling (1 tablespoon each) on top of the batter, spaced about 1 inch apart. Drizzle the remaining batter on top and gently spread it to fill the entire pan. Drop dollops of the remaining peanut butter filling on top. With a butter knife, gently swirl the peanut butter filling by running knife lengthwise and crosswise through batter.

Bake for 45 minutes, or until a toothpick inserted in the middle comes out with a few dry crumbs. Let the peanut butter brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 peanut butter brownies.

Ingredients:

8 tablespoons plus 4 tablespoons butter, divided
2 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup crunchy peanut butter
1/4 teaspoon plus 1/4 teaspoon salt, divided
3 eggs
2 teaspoon plus 1/2 teaspoon vanilla, divided
3/4 cup granulated sugar
1/2 cup confectioners’ sugar

Number of servings: 16

Cooking time: 45 minutes

Beverages

Whiskey Lemonade

Ingredients

3 tablespoons fresh lemon juice

2 tablespoons whiskey

2 tablespoons simple syrup

crushed ice

lemon zest

water, if desired

Instructions

In a glass, combine lemon juice, whiskey and simple syrup over crushed ice. Garnish with lemon zest; add a splash of water, if desired. Makes 1 serving.

http://bakedchicago.com/whiskey-lemonade/

2,835

Appetizers

Berghoff’s Bacon-Wrapped Shrimp Over Blue Moon-Roasted Red Pepper Polenta

This recipe is featured on The Berghoff’s Chicago Restaurant Week 2011 menu.

Berghoff’s Bacon-Wrapped Shrimp Over Blue Moon-Roasted Red Pepper Polenta

Cook Time: 30 minutes

Yield: 12 servings

Ingredients

12 jumbo shrimp, shelled and deveined

6 bacon strips

12 toothpicks

4 cups onion soup

2 bottles Blue Moon (reduces to half)

1 cup corn meal

1 cup roasted red peppers, diced

1 cup Cheddar cheese, shredded

1 cup Parmesan cheese, shredded

2 tbsp parsley, chopped

1 tbsp butter

1/4 cup heavy cream

1 stick cinnamon

1 tsp garlic, chopped

3 bottles Blue Moon beer (reduces to half)

1/4 cup rice wine vinegar

1/4 cup soy sauce

1 cup ketchup

1/4 tsp allspice

1/2 tsp ginger, chopped

1 clove clove

1 tsp ground black pepper

2 tbsp cilantro, chopped

1 tbsp fresh lime juice

1/4 Berghoff Intelligentsia Coffee Beans, grounded

1/2 cup honey

1/2 cup of your favorite traditional BBQ sauce

Instructions

Prepare BBQ Sauce: In a large saucepan, lightly sauté garlic and cinnamon in oil. Add the Blue Moon and reduce to half. Stir in vinegar, soy sauce, ketchup, allspice, ginger, cloves, pepper, cilantro, lime juice and coffee grounds. Simmer for about 5 minutes. Add in honey and prepared BBQ sauce and simmer until thickened. Add barbecue mixture to a blender and puree. Pour into a jar or bottle and let cool. Store in refrigerator between uses.

Prepare Polenta: Bring onion soup and Blue Moon to a boil in a large saucepan. Slowly add cornmeal, stirring constantly. Cook on low heat 15-20 minutes or until mixture begins to pull away from sides of pan, stirring frequently. Fold in all other ingredients (red peppers, cheeses, parsley, butter and heavy cream), stirring frequently, until cheeses are melted and blended. Let cool in pan or transfer to a large baking sheet to cut into squares or rounds (using cookie cutter).

Prepare Shrimp: Rinse shrimp, remove tails and pat dry. Slice each strip of bacon in half, making 12 strips. Wrap one bacon strip around each shrimp. Skewer each wrapped piece with a toothpick to secure. Grill over medium heat until cooked through (approximately 10 minutes).

Spoon the polenta (from pan) or place cut round/square (from baking sheet) onto each dish. Top with bacon-wrapped shrimp. Drizzle barbecue sauce over top or place a dollop on the side and serve.

http://bakedchicago.com/berghoffs-bacon-wrapped-shrimp-over-blue-moon-roasted-red-pepper-polenta/

2,281

Desserts

Peanut Butter Pound Cake

Cook Time: 1 hour, 15 minutes

Yield: 16 servings

1 slice

Ingredients

1 cup butter, softened

3/4 cup crunchy peanut butter

3 cups dark brown sugar

2 teaspoon vanilla

5 eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1 cup milk

Instructions

Preheat oven to 350° F. Grease and flour a 10-inch Bundt cake pan. Set aside.

In large mixing bowl, combine butter, peanut butter, brown sugar and vanilla. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another medium bowl, combine flour, baking powder and kosher salt. Stir into butter mixture alternately with milk. Pour batter into prepared cake pan.

Bake for about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool completely on wire rack.

http://bakedchicago.com/peanut-butter-pound-cake/

2,352

Desserts

Red Velvet Cupcakes

Ingredients

2 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup butter, softened

2 cups granulated sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 ounce red food coloring

2 teaspoons pure vanilla extract

8 ounces cream cheese, softened

4 tablespoons butter, softened

2 tablespoons sour cream

2 teaspoons pure vanilla extract

16 ounces confectioner's sugar

Instructions

Preheat oven to 350F degrees. Mix flour, cocoa, baking soda and salt. Beat 1 cup butter and 2 cups sugar in large bowl with mixer until light and fluffy. Beat in eggs, one at a time. Mix sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into muffin cups, filling each 2/3 full.

Bake for 20 to 25 minutes. Cool in pan for 5 minutes. Remove from pan and cool completely.

Make frosting by beating cream cheese with 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in confectioner's sugar on medium speed until smooth. Spread frosting on cupcakes and serve.

http://bakedchicago.com/red-velvet-cupcakes/

Soups, Salads & Sides

Grilled Corn with Cheese and Lime

Cook Time: 5 minutes

Yield: 8 servings

Ingredients

8 ears corn, shucked

1 tablespoon extra virgin olive oil

kosher salt

1/2 cup crumbled queso fresco Mexican cheese

2 limes, cut into wedges

Instructions

Heat your grill to medium-high.

Brush the corn with olive oil and sprinkle with salt. Grill the corn, turning often, until tender and charred (about 5 to 7 minutes).

Sprinkle corn with cheese and serve with lime wedges.

http://bakedchicago.com/grilled-corn-with-cheese-and-lime/

4,386

Desserts

Rustic Cherry Cobbler

Cherry Cobbler

Ingredients

3 3/4 cups all-purpose flour

4 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 cup granulated sugar

3/4 cup cold butter

2 cups cold heavy cream

3 pounds fresh cherries, pitted

4 teaspoons cornstarch

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

Instructions

Preheat oven to 400F degrees. In bowl, combine flour, baking powder, salt, cinnamon, and 1/2 cup sugar. Using large holes in a box grater, grate butter into flour mixture. With fork, stir in cream until dough just comes together. On floured work surface, roll out dough to 3/4-inch thickness with floured rolling pin. With biscuit cutter, cut out 12 rounds of dough.

In bowl, combine cherries, 1/2 cup sugar, cornstarch and vanilla. Divide mixture among four ramekins. Top each with 3 dough pieces. Brush tops with cream. Bake cobblers on rimmed baking sheet until golden and juices bubbling - about 40 to 45 minutes. Let cool 15 minutes and serve warm.

http://bakedchicago.com/cherry-cobbler/

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