Flourless Chocolate Cookies

Posted by Lindsey @ Baking Bytes in Baking, Cookies, Dessert and tagged with ,

Cookies are one of my favorite things to bake. Unless your oven bakes 100 degrees too hot (not that I’m speaking from experience or anything…) they are pretty easy and generally turn out well. They are great for snacks, lunches, dessert, breakfast, lunch, dinner… maybe I like cookies too much…

But be that as it may be, I would be very sad if I couldn’t have cookies anymore. So when my friend found out she has a wheat allergy, I decided to try out some recipes for gluten-free cookies. I perused several recipes but when I came across the gorgeous pictures at Kumquat, I knew it was the recipe for me.

Despite having a mere half dozen ingredients, these cookies are actually quite delicious. Not a substitute for my favorite chocolate cookie recipe, but a new one to enjoy. They are extremely chocolatey with a crunchy outside and a chewy inside. Although their texture is a little different, their taste more than makes up for it.

When I made these, I was hesitant to add more sugar (3 cups already seemed like a lot) but don’t be afraid. If the batter spreads too much go ahead and dump some more in there. Trust me, it’s necessary.

This is too runny.

It will look more like brownie batter than cookie dough in the bowl, but that’s okay. Just make sure it’s nice and thick.

Flourless Chocolate Cookies

From Kumquat
Makes approximately 2 dozen cookies

Ingredients

3 cups powdered sugar
2/3 cup cocoa powder (I like dark chocolate)
1/4 teaspoon salt
1 1/4 cups semi-sweet chocolate chips
4 large egg whites
2 teaspoons vanilla

Directions

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Combine powdered sugar, cocoa powder, salt, and chocolate chips in a medium bowl. Add egg whites and vanilla; stir until well-combined. (Batter should be about the consistency of school glue… not too runny. if it’s runny, add more powdered sugar to achieve correct consistency.)
  3. Spoon batter onto parchment-lined baking sheets in mounds of 1-2 tablespoons. (Mine spread a lot so I was never able to fit more than 6 per sheet.)
  4. Bake for 12-14 minutes or until tops are cracked and glossy, and edges look done. Cool slightly on pan, then peel carefully off parchment and cool completely on wire rack.

Note: I was baking at a friend’s place (my oven was broken) so I ended up using aluminum foil. This worked well enough, but I’m sure parchment paper would be a lot better. If you do use foil, I recommend spraying it very lightly with cooking spray.

Whole Wheat Beer Bread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Quickbread

Unlike most college students, I don’t drink beer. Honestly, I think it’s pretty disgusting. I will try any beer someone puts in front of me, but so far they’ve all been on the scale from not great to completely repulsive. Someday, perhaps I’ll find one I like.

But until then, I do love things cooked with beer. Beer-battered halibut and beer pancakes are pretty delicious, but I don’t make them often (or really ever.) What I do pretty regularly make is beer bread. This particular recipe is excellent so I’ve never felt the need to try any others. The best part is the only ingredients you really need to measure are dry, so you don’t dirty any of your measuring cups and spoons. (If you’re like me and have less than one of each, this is really nice.)

I’ve made this with several different beers and while they’ve all been good, my hands-down favorite has been with a Honey Raspberry Ale by Spanish Peaks Brewing Co. I original bought it because I thought just maybe it would be a beer I like to drink. I didn’t. However it makes fabulous bread so no loss.

Plus the logo involves a dog. http://thetasteofbeer.blogspot.com/2008_12_01_archive.html

This bread (with any beer) goes great with stews or meatloaf, or just as a midday snack. Warmed and buttered, toasted with peanut butter, or just plain, it’s a delicious addition to any day. Plus it has half whole-wheat flour so that makes it healthy, right?

Whole Wheat Beer Bread

From Allrecipes

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer

 Directions

  1. Preheat oven to 350°F and lightly grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt and brown sugar.
  3. Pour in beer and stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
  4. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
  5. Let cool briefly before slicing.

Spiced Pumpkin Bread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Quickbread and tagged with

Before I moved to Bozeman, I never really understood why people liked fall. September through November are typically the wettest months of the year in Juneau, even by Juneau’s standards. Constant drizzle, drippy leaves, and annual flooding are really the only things Juneauites have to look forward to, other than possibly freezing nights resulting in ridiculously icy roads.

However, going to college in Bozeman introduced me to the crisp air, crunchy leaves, and brilliant colors of the ideal fall day. I now understand the appeal of the season and all the baking flavors that come with it. The smell of something baking is just as much a part of fall, and if it fits the weather then so much the better.

So just in case you aren’t tired of pumpkin yet (as if that’s even possible), this bread is amazing. Moist, pumpkiny, the perfect amount of spices. I’ve baked it twice this month already and I’m sure a third is not far off. It’s so good I have a hard time not eating all three loaves in one day.

If you are baking at or around sea level ignore the red text as there’s no need to make any changes. But if you’re baking at 4500 feet (like I am), follow the red modifications I’ve made in the recipe.

Otherwise, this happens.

Spiced Pumpkin Bread

 Adapted from Allrecipes

Ingredients

3 1/2 cups all-purpose flour
3 cups sugar
2 scant tsp. baking soda
1 scant tsp. baking powder
2 tsp. salt
2 tsp. ground allspice
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground cloves

4 eggs
1 (15 ounce) can pumpkin puree
3/4 cup vegetable oil
2/3 cup water

Directions

  1. Preheat oven to 350°F for 50-60 (375°F) and grease three  8”x4”x2” loaf pans.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the center.
  3. In another bowl, combine the eggs, pumpkin, oil and water; mix well.
  4. Stir into dry ingredients (I find a rubber scraper is easiest) just until moistened.
  5. Divide evenly into greased loaf pans.
  6. Bake for 50-60 (40-45) minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Note: I find it easiest to use the disposable loaf pans (don’t have to worry about getting them back from people) and place all three on a baking sheet. You know your oven best, but I’ve never had to rotate them during baking.

Pumpkin Ginger Cupcakes

Posted by Lindsey @ Baking Bytes in Baking, Cupcakes, Dessert, Sauces and Frostings and tagged with

Although they are not my greatest strength, I really enjoy making cupcakes. Or more accurately, I enjoy frosting cupcakes. Also sprinkles – they’re just so fun!

You may recognize this recipe from my blog header. These cupcakes are really easy, delicious, and one of the few recipes I didn’t have to modify for baking at 4500 feet. The addition of ginger is a nice distinction to a normal pumpkin cupcake, and the cinnamon frosting blends perfectly.

Just look how perfectly they rise.

I got this recipe from my friend Amanda, and it’s already become one of my favorites. I’m sure I’ll be making these every year. I decided to use the spider-web design from the recipe for half, and the fall leaf sprinkles I had for the other half. Unless you are an incredibly generous with frosting, you can probably cut the frosting recipe in half.

Spider-web Pumpkin Ginger Cupcakes

From the kitchen of Amanda
Makes 12-18 cupcakes

Ingredients

1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
1/4 cup (about 1 1/4 ounces) crystallized ginger cut into 1/8- to 1/4-inch pieces (unless you really like chunks of candied ginger, make sure these pieces are small)

Directions

  1. Position rack in the middle of the oven and preheat the oven to 325°F. Line muffin tin cups with paper liner.
  2. Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into a medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended.
  3. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
  4. Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool the cupcakes for at least 10 minutes in the pan on a wire rack, then remove and cool completely.

Cinnamon Cream Cheese Frosting

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
6 ounces of cream cheese, at room temperature
1 teaspoon vanilla
3 cups powdered sugar
1/2 to 1 teaspoon cinnamon
1 to 2 teaspoons whole milk

Directions

  1. In a large bowl, beat the butter, cream cheese, and vanilla on low speed until smooth and thoroughly blended. Stop the mixer and scrape the sides of the bowl as needed during mixing.
  2. Add the powdered sugar and continue to mix until smooth, then beat on medium speed for 1 minute to lighten the frosting.
  3. Transfer about 1/4 cup of the frosting to a small bowl, and stir in enough cinnamon to make the frosting a light brown color and enough milk to make a thick but pourable frosting. Set aside to use for the spider-web decoration.
  4. Use a knife or a small spatula to spread the remaining frosting on top of each cupcake in a smooth even layer. Cleaning the utensil often against the side of the bowl (or with a paper towel) will help you spread the frosting smoothly.
  5. Spoon the reserved cinnamon frosting into a small self-sealing freezer bag. Press out the excess air and seal the bag. Cut a tiny hole in one corner of the bag, about 1/8 inch in diameter.
  6. To form the web pattern, hold tip about 1/2 inch above a cupcake and slowly pipe two circles, one inside the other, on the frosting. Pipe a dot of the frosting in the center. Drag a toothpick gently from the center of the cupcake to its edge, and repeat at each 90° interval.
  7. In between the previous lines, draw the toothpick from the edge of the cupcake towards the center. You should have 8 lines alternating in directions to form a spider-web. It may be necessary to add a new dot in the center.

    Try not to eat them all at once. =)

Best Belgian Waffles Ever

Posted by Lindsey @ Baking Bytes in Breakfast, Sauces and Frostings and tagged with ,

Breakfast is my favorite meal of the day, and I don’t subscribe to the idea that it can only be eaten in the morning. I often make pancakes or stuffed French toast for dinner because who has the motivation for that kind of thing in the morning?

My favorite breakfast is Belgian waffles. But not just any Belgian waffles. I’ve become a bit of a waffle snob and most just don’t make the cut. Restaurant waffles are generally too heavy and many people make “homemade” waffles from a mix. I almost never make anything from a mix because it kind of feels like cheating. Except with pudding, because you just can’t beat 5 minutes from box to spoon.

The fancy glass makes it classy.

These waffles are light, fluffy, and overall delicious. My favorite way to top them is with fresh berries and homemade whipped cream, although chocolate chips and peanut butter is a close second.

It’s a fairly large recipe, so if you’re just cooking for one or two, you’ll want to cut in half. The batter keeps for a few days in the fridge (just give it a good stir) and will be just as delicious, but they won’t be quite so fluffy after day one. I frequently make a batch and eat one for breakfast (and lunch and dinner…) for the next several days.

Below is my family’s recipe for the best Belgian waffles ever (as named by my mom), as well as one for homemade whipped cream.

I hope you enjoy them as much as I do.

Best Belgium Waffles Ever

Ingredients

5 large eggs, separated
4 1/2 cups flour
1/2 cup oil
2 Tbsp baking powder
4 cups milk
1/2 tsp. salt

Directions

  1. Prepare and preheat your waffle iron according to its instructions.
  2. Separate egg white into a large bowl (the one for your stand mixer, if you have one) and the egg yolks into another large bowl. Beat egg whites on high speed until light and fluffy.
  3. Add oil and milk to egg yolk and beat lightly. Whisk together flour, baking powder and salt and stir gently into wet ingredients until well blended. Let rest for 10 minutes.
  4. Gently fold in egg whites until mostly blended. Some fluffs of egg white should remain.
  5. Add 3/4 cup batter to waffle maker and cook to desired doneness. Garnish with toppings of choice and enjoy!

Vanilla Whipped Cream

Ingredients

1 cup heavy cream
2 tsp. vanilla
1/4 cup sugar (I generally used powdered but granulated works fine)

 Directions

  1. Whip cream on high speed to very slightly less than desired consistency.
  2. Add vanilla and sugar and beat until combined.

Notes: If you want to pipe your whipped cream, whip it slightly longer. Spoon it into a frosting bag with your tip of choice (I like a large star) and twist it shut with a plastic bread clip. I find it easiest to set it in a pint glass to store in the fridge.