Boozy Cake for the Kids

I've been meaning to make this cake for months now, but whenever I make sweets they end up sticking around the apartment until they're rock solid, moldy or attract flies (that happened with the apple pie, it's gross, I know). Sunday afternoon, I had a feeling of emerging from winter, ragged and weather-beaten but still alive. Plus, I felt a little celebratory: After more than 10 years of attending my church, I finally completed the membership class to officially join. Can we say committment problem? Actually, I don't think I have committment issues; I just take it seriously. I don't want to commit, even to something small like going to a movie with friends on a Friday night, if I don't think I'll be able to follow through. So yesterday, I became the last member of my family to join West Hills, and it felt like a big deal. Like something that should be commemorated with a cake.

Yesterday was actually the 50th anniversary of the church, making it that much more special to me. The charter members (so the first people to join the church 50 years ago) came up with the new members, and I (almost teary) just thought of how thankful I am that all those people stuck with the church for 50 years--I can't even conceive of that amount of time. I am so blessed because of their faithfulness. I just love my church; it's filled with people who are so honest about their faith, which is such a rare gem these days. These people are not looking for easy answers to life's questions, and I love that. And they wouldn't care that I poured a whole cup of amaretto liqueur into this cake and served it to the high school students--not that that's at all edgy considering the alcohol was completely cooked out, but I'm sure someone out there would have scoffed.

The cake is supposed to go in a bundt pan, which I do not own. Two cake rounds worked out fine, plus I got to use the two cake stands I got for my birthday. Oh it was so good. Almost like a brownie with a crunchy crust. The almond flavoring from the amaretto really came out, and it is chocolatey in the best sense--as in not milk-chocolate sweet, but dark, bitter and complex. While I was mixing it, I kept wanting to stop after each step because the batter already tasted so good. I'm glad I went all the way.

Chocolate-Amaretto Cake: aka Boozy Cake from Orangette

5 ounces unsweetened chocolate

1/4 cup instant espresso powder

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1 cup amaretto liqueur (alternatively whiskey, bourbon or kirsch brandy)

2 sticks butter, softened

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda

2 cups flour

powdered sugar and almond slivers for garnishing

Preheat oven to 325. Melt chocolate using a double boiler or fill a pot of water a little bit, place a glass or heat-resistant bowl in the pot, bring the water to a soft boil and melt the chocolate in the glass bowl.

In a medium-size bowl, combine the espresso and cocoa powders. Pour about a 1/2 cup of boiling water into the bowl, blend the powders until they've completely dissolved. Pour in the liqueur. Orangette recommends whiskey or bourbon, but I didn't have either (not a big whiskey fan). I love the flavor of amaretto though.

In a large bowl, mix the butter with an electric beater until creamy. Add the sugar and blend until smooth. Add each of the eggs, one at a time. Add the vanilla and baking soda and blend again. Pour in the melted chocolate and mixture until smooth. Pour in one-third of the boozy mixture, blend. Dump in one cup of flour, blend. Pour in half of the remaining boozy mixture, blend. Add the last cup of flour, blend. Add the last of the amaretto, blend. Transfer batter to two 8- or 9-inch cake rounds or one bundt pan--well greased all around. Bake for 55 minutes in the cake rounds or for 1 hour and 10 minutes in the bundt. Garnish with powdered sugar and almonds to fancy it up.

Marathon of Baking

After my mom had so much fun with the tortellini fest, she decided to dedicate an entire day to baking Christmas cookies. She feigned reluctance, swearing that she would never be able to last as long as me in our culinary half-marathon (hello, everything I make is pan fried in olive oil--it takes less than 30 minutes because I get hungry and bored easily). I was right. When it came time to rolling out the lemon sandwich cookies and there were still two cakes to be made for weekend parties, I slumped over and nearly petered out, while my mom, Megan and Emily carried on without me.

We made quite a mess (my favorite part of baking) and ended up with four varities of cookies, one chocolate bar and two orange yogurt cakes. Exhausting and exhilarating.

The favorite were the succharinis. I believe the Italian wedding cookies were the inspiration for the day. My mom was convinced they were difficult because my aunt Jean said they were. But Jean also left the paper in between slices of mozzarella cheese when making lasagna for her boyfriend 20 or 30 years ago. Just saying.

My mom said the cookies tasted old, not like the too-sweet and heavily frosted sugar cookies you can get at the store. Their texture was a bit drier than you're typical cookie--dry in a good way--nearer in quality to a biscuit but a bit sweeter. They're flavored with anise and whiskey (Scotch in this case. My dad came up from the basement and said, "You're using my Scotch?!" "Only a tablespoon, dad.").

My mom rolled out the dough, just like she remembers her grandmother doing, and twisted the ropes into a knot. Once baked, we dipped the knots in a Scotch-flavored glaze and let them set. Before I left that evening I could hear her on the phone with one of her sisters, "They really taste just like Noni's. I can't believe it." I fear we're unraveling the mysteries of yore to reveal that old fashioned tortellini- and cookie-making was never the feat we thought it was and that there really is no excuse for us not folding thin sheets of pasta in on itself or twisting ropes of dough into hearty cookies in the company of friends and family.

Emily was in charge of making those icebox sugar cookies. We were implementing all sorts of old timey techniques. First rolling out the dough, then shoveling dough into those "guns" circa 1973. Even one of the standing mixers we used was incredibly retro (see top photo).

Megan was quite pleased with her output as well. She took on making a three-step-plus peppermint-chocolate cookie. The process involved baking the cookies and adding peppermint icing and chocolate drizzle, with crushed peppermints to top it off.

Succharinis:
5 cups flour
1 cup sugar
3 tablespoons baking powder
6 eggs
3/4 cup butter
1/2 cup evaporated milk
1 1/2 tablespoons anise seeds
1 generous tablespoon whiskey

For glaze:
1 cup sugar
1/2 cup water
1 teaspoon whiskey

Preheat oven to 350. For the cookies, blend all the ingredients together using a mixer (being careful not to break your spatula (see below)). Divide into handfuls and turn out on a well-floured surface. Roll into a rope and tie rope into a square knot. Bake for 15 minutes or until golden. Let cool.

For the glaze, bring the water and sugar to a soft boil on the stovetop. Add the whiskey. Continue until it forms a thicker syrup. Remove front heat and let cool for 5 to 10 minutes. Drop each biscuit into the glaze and remove with tongs. Let dry.

Crummy Chocolate Cake

My mom has been making Crummy Chocolate Cake for years, though it hasn't always been named as such. In fact, now that I search my memory, the first I can recall of the chocolate cake is the date of its naming. Before that, it was just any chocolate cake. Now, it's our chocolate cake. I must have been in fifth grade at the time. I was still in elementary school and Baby Emily was around, so I was probably eleven. Mom made the chocolate cake to bring as a treat for Pioneer Girls Club at church. The cake was sitting out on the counter while we were eating dinner, my dad still dressed in his suit from a day at work. We got up to leave and probably pack Emily in a car seat, my mom was driving the carpool and we grabbed the chocolate cake--to the befuddlement of Dad. "Where was it going? What, no cake for dessert?" And then, disappointed and (rightfully) a touch upset, the now infamous statement came out: "I didn't get one piece of that crummy chocolate cake!" (You don't separate that man from his chocolate.) Mom whisked the cake away, to the enjoyment of all the girls and volunteers at church and left Dad at home. But the next day, there was another cake just for him--only now dubbed Crummy Chocolate Cake. And my poor dad, being the only male among four women, has been teased, poked and prodded endlessly about it. I suppose it's no coincidence this cake was made in honor of his birthday a week ago. But he's not the only one who loves the Crummy Chocolate Cake. We all love it so much that one piece isn't enough. You can see my mom doing her trademark snitch of a quarter piece of cake. All us girls do it. And a quarter soon becomes a half which soon becomes a whole. Oh but it's so good.

Crummy Chocolate Cake: (not to be confused with Crumby)
1 cup butter 3 tablespoon cocoa 1 cup hot water 2 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1/2 cup buttermilk Frosting: 1/2 cup butter, softened 3 tablespoons cocoa 3 tablespoons milk 1 teaspoon vanilla 1 pound powdered sugar Pre-heat oven to 350. Combine butter, cocoa and hot water in saucepan. Heat over medium until butter has melted. Combine dry ingredients in mixing bowl. Add butter mixture to bowl and stir until well blended. Blend in eggs and buttermilk. Pour batter into jelly roll size pan (bigger than 11x13). Bake for 20 minutes. Mix frosting and pour over cooled cake (this is very important, the icing won't set if the cake is hot). Emily always asks for more frosting.

Chocolate Cake

The second of the Easter desserts is another of Molly's recipes from A Homemade Life. I had been plotting out three desserts for the holiday meal for maybe even weeks in advance. I was going to do two of yesterday's Orange Upside-down cake and tomorrow's strawberry tart. But Thursday night I came across Molly's Winning Hearts and Minds Cake at the end of her book and knew it was exactly what was needed. (If one can actually need dessert.)

I think I may have made a mistake. A cake that goes by the name "Winning Hearts and Minds" perhaps shouldn't be the accompaniment to a fancy, orange cake and an even fancier strawberry-mascarpone tart. It will be over-shadowed because, even though it is chocolate, it's just chocolate. There is no drizzled caramel syrup, no snicker's bars, no crushed oreos and no mocha flavoring. It's just a (nearly flourless) chocolate cake. One that, according to Molly, has magical powers of persuasion. We're all in need of a little help in winning hearts and minds, not least of all me. And if this cake helped Molly along in that direction, it can't hurt, even if all I'm doing is embodying the spirit of the chocolate cake.

Molly's Winning Hearts and Minds Cake: from Orangette 7 ounces unsweetened chocolate, broken into smaller pieces 7 ounces (1 3/4 cups) unsalted butter, cut into 1/2-inch cubes 1 cup plus 2 tablespoons granulated sugar 5 eggs 1 tablespoon flour And I threw in some orange zest because I felt like it.

Molly suggests to either melt the chocolate in the microwave or on a double boiler. I haven't ever had success with melting chocolate in the microwave--it always burned. And double boiler's sound complicated and expensive--they're not. I use a medium skillet filled halfway up with water and then place a bowl on top of the skillet, as if the bowl were a lid put on upside down. I just so happen to have a bowl that fits perfectly inside my medium skillet. Be sure the water in the skillet doesn't touch the bottom of the glass bowl. And voila, double boiler.

Preheat oven to 375. Bring the water in the skillet to a boil. In the bowl melt the chocolate pieces and the butter completely, stirring continuously. Stir in the sugar and orange zest (if you want). Remove chocolate from heat (carefully). Whisk in eggs one at a time. Stir in the flour. Transfer to a greased 9-inch round cake pan. Bake in oven for 20 to 25 minutes, checking periodically the last five minutes.

My cake puffed up really big in the oven, which (needlessly) made me nervous. I am constantly afraid of under-cooking baked goods. You'll know the cake is done when the top is cracked and the middle jiggles only a little when you shake it. Allow cake to cool and it will probably lose the puffiness. Turn out onto a plate and then turn again onto a serving platter. This cake is freezable.

The Best Brownies Ever Made

Last Sunday was a banner day for the Seyler's. My mom made the best meatloaf, and my sister made the best brownies to ever come forth from an oven. She even messed up and put in half the chocolate, and they were still amazing. My family polished off the entire tray of brownies in one afternoon. My favorite moment was when I walked into the kitchen and caught my grandma sneaking up to snatch another brownie on the sly. She is a chocolate fiend. My mom made another batch the next day with the proper amount of chocolate, and (of course) they were twice as amazing. She doesn't even like chocolate. The brownies are dense and chocolatey with a thick, crispy top--the reason everyone loves brownies. Here's Emily showing off her masterpiece:

Fudge Brownie Supreme: taken from the All-American Cookie Book that my mom found at a thrift store 1 stick butter plus 2 tablespoons 5 ounces bittersweet or semisweet chocolate 1 cup sugar 1/3 cup light brown sugar 3 eggs 2 1/2 teaspoon vanilla 2/3 cup flour 1 1/2 tablespoon cocoa 1/4 teaspoon salt Microwave and nearly melt butter and chocolate. Mix in sugars and eggs/vanilla. Mix in remaining dry ingredients. Pour into greased 8x8 pan. Bake 350 for 28 minutes. It has a great gooey center and an outer crust for texture.

Brownies to Replace Presence of Boyfriend on V-day

Another guest post from Maria over in Indiana. Do these brownies not look scrumptious? I've been waiting since August to make these brownies (well, to be honest, I've been waiting two years). As an undergrad, my lacrosse team (and Lainey's!) were going to do a bake sale. I asked my grandmother for some recipes. Unfortunately, they didn't arrive in the mail on time (she doesn't understand how email works). One of the recipes was for mint brownies. I lost the recipe and didn't find itagain until this August when I moved.

The recipe calls for either mint chocolate chips or peppermint extract. For some reason I thought she said mint extract. I was so confused; I couldn't find it in any grocery. I asked around and someone said it's usually available around the holidays. I searched and searched come November and December. Nada! I forgot about the recipe until my neighbor and good friend Melanie and I began baking together weekly. We were talking about our love of the mint and chocolate combination, and I mentioned the brownie recipe. Melanie suggested peppermint extract. I was hesitant, so I read the recipe again. Yep, sure enough, Grandma said peppermint extract. (By the way, there is such a thing as mint extract. I may have to order some online.)

Melanie and I made the brownies Thursday afternoon (our weekly baking time). We doubled the recipe so we could each have lots of minty, chocolatey goodness. They turned out to be amazing. These are quite possibly the best brownies I have ever tasted. For those of you who know me, you know my obsession with the boxed triple chunk brownie mix. These are even better. Note: Don't eat two brownies and drink a glass of milk before running for 40 minutes. You WILL feel sick to your stomach. Brownies are best consumed post-run.

Grandma's Chocolate Mint Brownies

1/2 cup sugar
1 cup flour
1/3 cup cocoa
1 teaspoon vanilla
1/2 teaspoon baking powder
3 eggs
2/3 cups butter
1 2/3 cup mint chocolate chips or semi-sweet chips with 2 drops of peppermint extract
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In a large bowl, mix sugar, flour, cocoa, vanilla, baking powder and eggs. In a small saucepan, melt on low to medium-low heat (keep stirring) butter and 1 cup of chocolate chips. Add butter/chocolate mixture to the other ingredients and stir. Add 2/3 cups chips and chopped nuts. Grease a 13x9x2 pan (or a 9x9 for thicker brownies). Pour in brownie mix and bake for 30 minutes (you want the center to be just set).

For other recipes by Maria see: soup, squash, muffins, risotto and chicken.

For Your Viewing Pleasure

Just to put you in the holiday spirit, I'll let you gaze longingly at these beautiful chocolate chip and reeses chip cookies. Look how golden brown they are, and yet I can assure you that they were soft and chewy in the middle. Megan made these for our party. Thankfully there were a few leftover. I believe she followed the recipe on the back of the chocolate chip bag--in this case she actually followed all the dirctions and didn't miss any ingredients--thus they turned out perfectly.

At one point whilst making these Megan asked, "Do you think I put too many chocolate chips in them?" (She is hilarious.) "Megan, I don't think it's possible to put too much chocolate in anything."

So for those of you who aren't sick of holiday cookies yet, just scroll up and down this page and try not to drool.

The Worst Chocolate Chip Cookies Ever

Back in college, we used to joke that I should host a cooking show called cooking with the clutz. Back then, every time I cooked something I made an enormous mess. There was the time I dropped an entire bottle of olive oil on the kitchen floor. What do you use to clean that? Water? There was the time I left the soup cooking on high and came back from a run to find it burned to the bottom of the pan. And there was the time I made 200 sugar and gingerbread cookies for a Christmas party. We didn't have a rolling pin ... so I used a glass ... that broke while I was rolling ... we still ate the cookies.

Lately though, I thought I had grown out of it. I can brag about my chocolate chip cookies. I only use the recipe on the chocolate chip bag, but I promise they are the best cookies you ever ate. The difference is in two things: butter (not margarine) and Mexican vanilla. Joy of Baking says,

The Mexican vanilla bean is a thicker and darker bean that has a smooth, strong,rich fragrance and flavor.

I don't know about the chemistry and makeup of the Mexican vanilla bean versus hothouse vanilla beans, but I do know that these cookies are usually awesome. It all started out fine with the wet ingredients, but then Eric and Mark came over to watch Obama inspire the nation and it all went out the window.

This is the first batch of cookies I pulled out of the oven, at which point I realized I had only added half the flour. OK, so I added more flour, stirred (a lot) and threw another batch into the oven. I pulled that batch out 8 minutes later. Still not right ... because I hadn't added the salt or the baking soda. Third time's a charm, but these were definitely the (second) worst cookies I have ever made. (There was the time I forgot the flour completely, the cookies melted, ran off the baking sheet and started a sugar fire in the oven). Sorry to Megan, Eric or Mark who may have inadvertently biten into a pocket of salt and/or baking soda. Eric said he liked them and obligingly took some home. Chocolate Chip Cookies: 1 cup softened butter 3/4 cup granulated sugar 3/4 cup brown sugar 2 eggs 1 teaspoon (Mexican) vanilla 2 1/4 cups flour 1 teaspoon baking soda 1 teaspoon salt 12 ounces semi-sweet chocolate morsels Pre-set oven to 375 degrees. Mix butter, sugar and vanilla. Add eggs and beat it (while singing and dancing to Michael Jackson songs). Sift together all of the flour, baking soda and salt. Add gradually to the wet ingredients while mixing. Mix until the consistency is smooth. Add chocolate chips. Place spoonful of cookie mix a couple inches apart on a baking sheet. Bake in oven for 8-10 minutes or until edges are lightly brown. Enjoy. (And don't forget to turn off the oven).