Chocolate Espresso Bars

Instant espresso powder offers the most practical way to impart a good, rich coffee flavor to cookies, candies and cakes. Sold in well-stocked food markets and specialty coffee stores, the fine powder dissolves quickly in hot liquid, producing a bolder, more concentrated taste than regular instant coffee. This intense flavor comes with a solid dose of caffeine, however, so if you are sensitive to the effects of caffeine, look for a brand of instant espresso powder labeled decaffeinated.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened Dutch process
   cocoa powder
• 3 Tbs. instant espresso powder
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 8 Tbs. (1 stick) unsalted butter, cut into pieces
• 2 oz. semisweet chocolate, coarsely chopped
• 2 eggs
• 1 cup firmly packed light brown sugar
• 1 tsp. vanilla extract
  
  

For the glaze:

• 1/4 cup heavy cream
• 1 tsp. instant espresso powder
• 4 oz. semisweet chocolate, chopped
• Pinch of salt
• 16 chocolate-covered espresso beans (optional)

Directions:

Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.

Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.

In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about 2 minutes. Remove from the heat and let cool slightly.

In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.

Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.

Meanwhile, make the glaze: In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1 1/2-by-2 1/2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean. Makes 16 bars.

Chocolate Brownie Cookies

Mmmmmm...You know what? I'll give you this tip for any cookies that may contain nuts...You can toast nuts in advance so that you have them on hand. Spread the walnuts in a single layer on a baking sheet and toast in a preheated 325°F oven, stirring occasionally, until fragrant, about 10 minutes. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Make your life easier for yourself. :-)

Ingredients:

• 4 Tbs. (1/2 stick) unsalted butter
• 12 oz. semisweet or bittersweet chocolate, chopped
• 3/4 cup firmly packed light brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp. baking powder
• 1 1/2 cups walnuts, toasted and chopped (optional)

Directions:

Prepare the baking sheets
Position a rack in the middle of an oven and preheat to 350°F. Line 2 baking sheets with parchment paper.

Mix the dough
In a heavy saucepan over low heat, melt together the butter and chocolate, stirring constantly. Remove from the heat. Stir in the brown sugar, eggs and vanilla. Stir in the flour and the baking powder until blended. Stir in the walnuts, if using, until evenly distributed. Refrigerate the dough for 4 to 5 minutes.

Bake the cookies
Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 1/2 inches apart. Bake until the cookies are set but still slightly soft in the center, 10 to 12 minutes. Transfer the cookies to wire racks to cool. Makes about 36 cookies.

Molten Chocolate Cake

Here is something to make your valentine happy... ;-)

Ingredients:
4 ounces bittersweet chocolate
1/2 cup unsalted butter
3 egg yolks
1/4 cup sugar
3 egg whites

Directions:
1. Lightly grease 3 ramekins with butter.
2. Melt the chocolate into the butter in a double boiler and let cool a bit.
3. Beat the egg yolks and sugar and mix into the chocolate.
4. Beat the egg whites in a bowl until they form soft peaks.
5. Fold the chocolate into the egg whites.
6. Pour the batter into the ramekins, no more than 2/3rds full.
7. Bake in a preheated 400F oven for 7-10 minutes. The outside will be set and possibly crack and the inside will still be liquid.
8. Let cool for a few minutes and then run a knife around the edges and tip onto a plate. (Optional; Feel free to eat it right out of the ramekin with a spoon.)

Stuffed Peppers with Turkey and Wild Rice

Ingredients:

1 Box brown and wild rice mix, cooked

6 Large bell peppers

Tomato sauce - enough to cover the bottom of a casserole dish

2 tablespoons Olive oil

1 1/2 cups Chopped onion

1/2 Bell pepper, diced

1 Package  lean ground turkey

3 Garlic cloves

7 Mushrooms, finely diced

1 teaspoon Oregano

1 teaspoon Basil

1 Can diced tomatoes

Salt and Pepper to taste

1/2 cup Parmesan

Shredded mozzarella for topping

Directions:

Preheat oven to 400 degrees F.

Cutbell peppers in half lengthwise; discard seeds and membranes. blanch for 2 minutes. Pat dry and place in a casserole dish the bottom of the dish should be covered with a thin layer of tomato sauce.

In a pan, add olive oil and saute the onions and bell pepper until soft (7-9 minutes). Add minced garlic and mushrooms and cook for 2 minutes. Add the ground turkey and spices and cook until the turkey is no longer pink, breaking up the turkey as it cooks.

In a large bowl, combine the cooked ground turkey, cooked wild rice, diced tomatoes and Parmesan. Add salt and pepper to taste. Scoop mixture into each bell pepper half.Top with a scoop of tomato sauce and grated mozzarella cheese.

Easy, Delicious Chocolate Cupcakes

Black Bottom Cupcakes

For the filling: 

1 egg, at room temperature

1/2 cup sugar

1 package (8 ounces) cream cheese, at room temperature

2 1/4 cups cold water

3/4 cup vegetable oil

1 Tbs. vanilla extract

5 tsp. balsamic vinegar

3 1/2 cups all-purpose flour

3/4 cup cocoa powder

2 tsp. baking soda

2 1/4 cups sugar

1 tsp. salt

3/4 cup semisweet chocolate chips

Position the oven racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.

In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes.

Prop up a pastry bag in a sturdy glass or mug with the bags wide opening at the top. Fold the top of the pastry bag down over the glass. Using a rubber spatula, scrape the filling mixture into the pastry bag. Set the filled pastry bag aside.

In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. (Theres no need to stir these. Just put them together in the cup.) Set aside.

In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.

The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups. Fill each lined muffin cup three-fourths full.

Pick up the pastry bag. Plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle.

Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one. Sprinkle the top of each cupcake with the chocolate chips.

Put the muffin pans in the oven and bake until a thin skewer inserted into the center of a cupcake comes out clean, 26 to 28 minutes.

Remove the pans from the oven and put them on the cooling racks. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes. Makes 24 cupcakes.

Quince upside down cake

Love, Love, Love Quinces...I remember my mother used to make a Persian dish with lamb shank and quince and saffron...hmmmm so good! I can smell it.

This cake is AMAZING! 

For the poached quinces:
3 medium to large fresh quinces 
1 bottle (750 ml) dry white wine 
3-1/2 cups granulated sugar 
2 3-inch strips fresh orange zest (use a vegetable peeler and avoid the white pith) 

For the cake:
Nonstick cooking spray 
8-1/2 oz. (1-3/4 cups plus 2 Tbs.) unbleached, all-purpose flour 
1 tsp. ground cinnamon 
¾ tsp. baking powder 
½ tsp. baking soda 
½ tsp. table salt 
½ tsp. ground nutmeg 
¼ tsp. ground cloves 
2 oz. (½ cup) almond flour 
5 oz. (10 Tbs.) unsalted butter, softened 
2/3 cup packed dark brown sugar 
1/2 cup honey 
3 large eggs 
1 tsp. pure vanilla extract 
Unsweetened whipped cream, for serving (optional) 

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Poach the quinces:Peel the quinces, trim the ends, and cut them in half from stem to base, leaving the cores intact. Place the quince halves in a 4-quart saucepan and add the entire bottle of white wine, the granulated sugar and the orange zest. Bring to a boil over medium heat, and then lower the heat to a bare simmer. Weight the quinces down with a small plate to submerge them in the liquid and poach until pink and tender, 50 to 60 minutes. Cool the quinces to in the syrup. Transfer the quinces and syrup to a container and refrigerate overnight.

Make the cake:
Position a rack in the center of the oven and heat the oven to 350ºF. Coat a 10-inch round cake pan with the cooking spray, line the bottom of the pan with parchment paper, and lightly coat the paper.
Using a sharp knife, halve each quince and run the knife under the cores to remove them. Cut the quinces into 1/8th-inch-thick slices. Arrange the slices in slightly overlapping concentric circles in the the prepared cake pan until the bottom of the pan is covered. (You may have some slices of quince leftover to enjoy with cheese or add to applesauce).  Pour 3/4 cup of the poaching syrup over the quinces, reserving the rest.
Sift the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves into a medium bowl. Whisk in the almond flour and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and honey on medium speed until creamy smooth and light, 2 to 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla extract.
Mix in the dry ingredients on low speed to combine them, then turn the speed to medium and beat the batter until smooth, thick and emulsified, stopping once to scrape down the sides of the bowl, about 1 minute. Spoon the batter over the quinces in the pan, and with an offset spatula, gently and evenly spread it to the sides of the pan, smoothing the surface.
Bake the cake, rotating it 180 degrees after 20 minutes to ensure even browning, until it springs back lightly when touched, and a tester inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan on a rack for 15 to 20 minutes. While still warm, run a knife around the sides of the cake and invert the cake gently onto the rack to cool completely. If any slices of quince break or are dislodged, gently place them back on the cake with a butter knife.
Before serving the cake, brush the surface of the quince with some of the leftover poaching syrup. Serve the cake with dollops of the unsweetened whipped cream (if using).

Lemon-Poppy Seed Biscotti

Surely you've all tried biscotti from your local coffee shop, you know those thin, crumbly, flavorless sticks twigs.  This recipe is not like that - at all.  These cookies are really easy to make and have a really good taste to them.  I especially like the little bursts of the poppyseeds and the fresh lemon zest. 

Lemon-Poppy Seed Biscotti

¼ cup butter, softened

½ cup white sugar

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 egg

1 egg white

2 tsp lemon juice

1 tsp vanilla

2 cups all-purpose flour

2 tbsp poppy seeds

1 tbsp lemon zest

Coarse sugar

Directions

Preheat the oven to 350 degrees F.

Using a stand mixer or a hand mixer, beat the butter on high for half a minute.  Add the sugar, baking soda, baking powder and salt.  Mix to combine, scraping down the sides of the bowl.  Add the egg, egg white, lemon juice, lemon zest and the vanilla.  Add the flour and poppy seeds and mix in.  You may need to use you hands to get the last bit of flour incorporated into the dough.

Half the dough and shape each piece into a 7 x 2 inch log.  Place the logs on a pan lined with parchment and sprinkle with coarse sugar.
Bake for 25 minutes or until a toothpick inserted comes out clean. 

Let the logs cool for 10 minutes and then using a serrated knife cut on a diagonal into ½ inch slices.  Place the slices cut side down back on your baking pans and place back in the oven to cook for a further 10 minutes or until they are lightly browned. 

Let cool and drizzle with white or dark chocolate if desired.