Chocolate Cupcakes - Happy Easter!

We're just getting ready to go for a pancake breakfast and Easter Egg Hunt at my son's preschool. Right now as I type this he's pretending to be a little chicken making peep-peep noises on the bed beside me.

I just bought the Martha Stewart Cupcake book from Costco - only $15.99 - so of course I used any excuse to make some cupcakes. (I also bought the companion cookie book too because I couldn't resist). This is the first recipe I've tried and I'm pleased that they turned out moist, chocolatey but not too sweet. These One Bowl Chocolate Cupcakes turned out light and fluffy. It seems like cupcake stores are popping up everywhere I turn. 2 new ones just opened up in our local mall. $3-5 for one little cupcake - yikes!

Happy Easter everyone!

Hot Cross Buns

Happy Easter everyone! We have 4 day weekend ahead! All the more time and excuse to bake. I'm so excited! These buns were a kick-off to my long weekend. There's nothing

According to the Oxford Companion to Food, marking a cross on the bun is of ancient origin and bread is often associated with religious offerings. The Egyptians offered small round cakes, marked with a representation of the horns of an ox, to the goddess of the moon. The Saxons ate buns marked with a cross in honour of the goddess of light, Eostre, whose name was transferred to Easter. Today, the cross on the bun is associated with Christianity and signifies the crucifixion.

Hot cross buns are round, rich, slightly sweet and spiced with cinnamon, nutmeg, allspice and/or cloves. They also include dried fruit such as currants, raisins, mixed peel and/or candied fruit but more modern version sometimes include chocolate or dried cranberries and other add-ins.

The cross can be put on the bun a few different ways such as marking it with narrow strips of pastry or with a thick paste made of flour and water before baking. The cross can also be piped on after baking with a simple icing made of icing sugar and milk.

The recipe I used is from Anna Olson and it makes a nice, soft dough that can be made in a mixer, with beaters or by hand. I used my mixer since i doubled the batch to give away to friends and co-workers.



Hot Cross Buns
Makes 12 | Anna Olson

Buns:
1 tablespoon instant dry active yeast
1/2 cup sugar
1 1/2 cups milk, room temperature
1 large egg
4 1/2 cups all purpose flour
1 tablespoon cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 tablespoons unsalted butter, melted
1 cup raisins
1/3 cup diced candied orange peel
1/4 cup candied cherries
1/4 cup diced candied pineapple

Crosses:
1/2 cup all purpose flour
1/4 cup water

Hot Glaze:
1/2 cup sugar
1/4 cup water

Icing:
1 1/2 cups icing sugar, sifted
2 tablespoons milk

1. Buns
In a mixer fitted with the hook attachment or with hand mixer with the dough attachments combine yeast, sugar and milk. Alternatively mix by hand in large bowl. Stir in egg. Add flour, spices, salt and melted butter. Once ingredients are blended add raisins and candied fruits.

With mixer, knead for 5 minutes on low speed or mix for 8 minutes by hand (a large wooden spoon works best). Place dough in a lightly oiled bowl and cover the bowl with plastic wrap. Let dough rest for 1 hour.

On a lightly floured surface, turn out dough and divide into 12 equal pieces. Roll each piece gently to shape in a ball and place in a 10-inch greased springform pan. Cover pan with a tea towel and let rest 20 minutes.

2. Crosses
For crosses, blend flour and water until smooth and spoon into piping bag fitted with a small plain tip. Pipe crosses on top of each bun. Alternatively, instead of using a batter, cut an X on the top of each bun with a sharp knife.
Preheat oven to 350 degrees F.
Bake for 35 minutes, until buns are a deep brown colour.

3. Hot Glaze
While buns are still hot, prepare glaze. Heat sugar and water until sugar is dissolved. Poke holes in buns with a skewer and brush warm glaze over buns, allowing glaze to soak in.

4. Icing
For icing, combine icing sugar and milk and whisk until smooth. Drizzle crosses over buns. If piping the crosses with batter, adding the icing is optional.

Malted Chocolate Chip Cookies

It's the last day of March! The first quarter of the year is already gone. Time flies when you're having fun? Well, I don't know if I believe that. Maybe it's more like, time flies when you are so busy that the days all meld into one! It feels like non-stop go go go all the time. Last night was especially rough as Zach, my 3 year old, refused to sleep, cried almost all night and was basically the biggest brat I've ever seen. It took every once of my willpower not to completely lose my temper.

That being said, it's the perfect day for some good old comfort food. A chocolate chip cookie with a twist of malt (I used Ovaltine) and the texture of bakery cookies. Big, chocolatey and soft with just a touch of crispiness around the edges to complement the chewiness. One bite of these with my morning coffee almost made me forget the nightmare of a night I just survived.

One last thing - these are from a book called 400 Sensational Cookies by Linda J. Amendt. A seriously spectactular book with huge variety. It may become my new cookie bible!



Malted Chocolate Chip Cookies
Makes 24 | adapted from 400 Sensational Cookies

Ingredients:
2 1/2 cups flour
1/2 cup malted milk powder (I used Ovaltine)
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1 tsp vanilla
2 eggs
1 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees F.
2. Combine all dry ingredients.
3. In a separate bowl cream together butter, shortening and brown sugar. When well combined, add vanilla and eggs.
4. Add dry mixture to butter mixture. Stir in chocolate chips.
5. Drop onto ungreased cookie sheet and flatten slightly with the palm of your hand so they are about 1/2" thick by 1 1/2" diameter. Bake for 12-15 minutes until edges are lightly browned.

TWD: Coconut Tea Cake

Dorie describes this as a "dry" cake and I certainly found it to be dry but in a good way. I have used coconut milk numerous times in curries and other entrees but never in a sweet application, so this was a first for me. I was pleasantly surprised by the subtle flavor and velvetyness it gave this Bundt.

This recipe was chosen by Carmen Cooks. She has the recipe posted on her blog. I think after this TWD month I'm slowly becoming a coconut lover (okay... maybe at least a coconut TOLERATOR!)

Fluffy Buttermilk Cinnamon Rolls

It was such a treat eating thest hot from the oven. Warm, sweet, tender rolls oozing with buttery-nutty-cinnamonny goodness. The recipe for these delightfully soft and fluffy cinnamon rolls comes from the blog Coleen's Recipes.

The high liquid content of these makes them a little tricky (aka. sticky!) to work with but you don't really need to knead these so it's not so bad. These yummy rolls are well worth the stickiness. If you are knead-a-phobic, these are for you. However, even if you love kneading bread, you should still try these :)

1. The dough is light and fluffy, not "bready"
2. There is no kneading
3. They have the texture of a good donut
4. Covered, they stay keep for 2-3 days
5. They freeze beautifully

Fluffy Buttermilk Cinnamon Rolls
Makes 12

2 cups buttermilk
1/2 cup vegetable oil
1/2 cup sugar
1 tbsp active dry yeast or 1 pkg.
4 1/2 cups all purpose flour (divided)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt

Filling (combine first 4 ingredients)
3/4 cup light brown sugar
2 teaspoons cinnamon
Pinch of table salt
1 cup chopped pecans
2 tablespoons butter, softened

1. Mix the buttermilk, vegetable oil and sugar in a saucepan and heat on the stove until lukewarm (105-110 degrees). Remove from heat then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.

2. Add 4 (of the 4 1/2 cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.

3. In a small, separate bowl, mix the final 1/2 cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated - this just takes a minute.

4. Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about 1/2" thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut into 1 1/2" slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes.

5. Bake in pre-heated 375 degree F oven for about 20 minutes or until golden and sound hollow when you tap on them. Drizzle with a simple icing sugar/milk glaze while still warm.

DB: Orange Cranberry Tian(ne)

This dessert has the same name as me!!! It's like play on my own name - Tianne (rhymes with Dianne) - or Tia for short :)

A tian is a baked French dish composed of many layers of vegetables and herbs. The name comes from the earthenware dish it was traditionally cooked in but tians can be made in any kind of deep dish such as a casserole, dutch oven or baking pan. The dish originated in the Alpes-Martitimes region of Southeast France and tians are popular across Provence and throughout France.

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.



This was a lot of fun to make. Many little components went into it but preparation could be broken up over several days. A few of the tweaks I made:

Used half whole wheat flour for the dough

Topped the Tians with homemade cranberry sauce instead of orange segments (a great complement to the orange marmalade)

Used vanilla ice cream instead of whipped cream for some of them. I think I preferred the ice cream filled ones.

I could definitely see making these for the holidays. The color and presentation were beautiful and I like how versatile this dessert is. Thanks for a great challenge! I found this short version of the recipe to be a helpful guide to making the Tian.

Chewy Chocolate Twists

These yummy little twists feature a ribbon of chocolate filling studded with melty chocolate chips. They're just the right shape and size for easy snacking. The white sugar (instead of brown sugar) gives the filling a nice 'chew' to it as it caramelizes in the oven. Another yummy recipe from Marcy Goldman of Better Baking. This woman is quickly becoming my hero with her awesome recipes. She calls this one "Chewy Chocolate Sticks" and also uses raisins in the recipe.

This is my first time using this shaping method and I will definetely be using it again. It elevated a regular cinnamon bun-style bread into an elegant pastry. I often find that when you pair chocolate with bread the chocolate taste gets a little lost but not with these twists! It came though loud and clear - a great companion to the buttery, soft bread.



Chewy Chocolate Twists
adapted from Marcy Goldman | Makes 24

1 recipe (using approx 4 cups flour) bread dough or sweet dough

1/2 cup butter, softened
1 cup white sugar
1/4 cup cocoa powder
1/2 tsp cinnamon
3/4 cup chocolate chips

1. Combine all the filling ingredients except for the butter. After the first rise, roll out dough into a large rectangle about 1/4 to 1/2 inch thick. Spread softened butter evenly over dough then sprinkle evenly with filling. Roll up as though you were making cinnamon buns.

2. Instead of leaving it in the classic bun shape, slice the dough into buns then take each piece, flatten it slightly and give it a few twists before placing it on the pan. Space them a few inches apart as they will rise and expand. As you twist them, they will want to unroll a bit, but be persistant! Cover loosely with a towel and let rise 30 minutes (or up to 45 for lighter, puffier twists. I personally like them denser and chewier).

3. Bake at 375 degrees F for 20-30 minutes until golden brown. Cool fully then store airtight.

Flourless Peanut Butter Cookies

I've heard lots about flourless chocolate cake and flourless cookies but somehow the skeptic in me has always talked me out of trying these recipes. For me baking is flour, sugar, eggs, butter (and a few extras) but the main component is usually flour. Today I was looking through the pantry and found myself with a whole bunch of peanut butter with at "best before" date rapidly approaching. After madly searching for recipes that use up a lot of peanut butter, I came across this one from Bon Appetit.

I'm so glad I got over my "flourless fear" because these cookies are amazing. There's nothing to take away from the full flavor of peanut butter. They are thick and hearty and melt in your mouth. I liked them so much I wrapped them up in cellophane to give to friends so I wouldn't eat them all myself! Peanut butter lovers, you cannot go wrong with these. Maybe I'll try out that flourless chocolate cake in the near future!

Flourless Peanut Butter Cookies
Makes 24 | adapted from Bon Appétit Sept 1999

1 cup peanut butter
1 cup golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

2. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

Honey Pecan Bars

Similar to pecan pie bars only with an added twist from the honey. The crust is crumbly and buttery like shortbread and the pecans and filling bake up into a crunchy/sticky/chewy layer. As they bake the pecans toast lightly and their flavor is enhanced. I find the presentation to be the nicest when the pecans are left whole rather than chopped.

Honey Pecan Bars
11" x 14" Pan | Adapted from Jill Snider

1 cup butter
1 cup flour
1/2 cup sugar
1 egg

3/4 cup butter
1/4 cup honey
4 tablespoons sugar
3/4 cup brown sugar
5 tablespoons whipping cream
2 cups pecans

1. Lightly grease a 14 x 11-inch jelly-roll tin.

2. Sift flour and salt into a bowl, Stir in sugar, then rub in butter until mixture resembles breadcrumbs. Press degrees mixture into tin and prick pastry all over with a fork. Chill for 10 minutes.

3. Preheat oven to 375 degrees F.

4. Bake pastry for 15 minutes, then remove from oven, leaving oven on. Heat butter, honey and sugars in a saucepan until melted, then bring to a boil without stirring for 2 minutes. Remove saucepan from heat and stir in cream and nuts. pour over base, return tin to oven and bake for 25 minutes. Cool in tin.

5. Run a knife around pastry edge, invert on to a baking tray, place another tray on top and invert again. Cut into squares.

TWD: Dulce de Leche Duos

Jodie of Beansy Loves Cake decided on Dulce de Leche Duos for TWD this week. I am thrilled to bits with this recipe. They were a huge hit with my son too. He's not much of a cookie eater but he polished one of these off in no time at all! Our grocery store gives kids free chocolate chip cookies but he always turns the offer down. Thanks Jodie for an amazing selection - one that I will be making again and again.

I filled half of them with chocolate ganache and the other half with dulce de leche. Both were equally yummy. This was the perfect opportunity to use my homemade dulce de leche - made in the slow cooker. Click here for the "how to". It couldn't be easier or more rewarding. Really. It's the most impressive thing that's come out of my slow cooker.





The buttery cookies (even sans filling) are fantastic. Once in the oven, they 'magically' transfrom from cookie dough blobs into beautifully round circles. Make sure you leave enough room for them to spread because boy do they ever. Baking them on a silicone mat ensures that the bottoms don't get too crisp and also makes for easy removal. These tender cookies are slightly sweet - the perfect canvas for a multitude of different fillings. I did both chocolate-frosting filled and dulce de leche filled. Can't decide which ones I prefer. Next time (and there will definitely be a next time), I'll try a whipped cream cheese frosting. Yum!

For once I don't recommend underbaking them because they need a bit of structure to support the filling. If they are too soft on the bottom as some of mine were, they are a little trickier to fill.

I know, I know, we aren't supposed to post the recipe here for TWD, but I just had to make an exception and share it here because I loved these so much.

Dulce De Leche Duos
Makes 24 sandwich cookies | Dorie Greenspan

2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup store-bought dulce de leche, plus more for filling
3/4 cup (packed) light brown sugar
1/2 cup sugar
2 large eggs

Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together flour, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter at medium speed until soft. Add the Dulce de Leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don't be concerned if the mixture looks a little curddled, it will smooth out when the flour mixture is added. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.

Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.

Bake the cookies for 10-12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies should be honey brown with a light sugar crust, but they will be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.

Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.

When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.