Whole-Wheat Brownies

So one of the reasons I started this blog was not only to force myself to constantly try new recipes but to also try recipes I might ordinarily shy away from. Well, this past Sunday, I finally got past my bizarre fear of yeast, and tonight, I finally tried two healthy baking alternatives that I had been curious about for a while now.  This recipe substitutes whole-wheat flour for half of the white flour and applesauce for the oil. I wasn't very confident that I would be blogging about this recipe with positive reviews, but actually, the brownies turned out really well. I couldn't get over how moist they were, and the chocolate chunks sprinkled on top really add a nice touch.

Now, I'm going to break it down: these are not the ultra-rich fudgy brownies you might find at a gourmet bakery, BUT they are a  great weeknight treat that you can eat without feeling super guilty. And the greatest test of all, I didn't reveal to my husband that these were made with whole-wheat flour and applesauce until after he took his second brownie. He genuinely liked them, and he never likes any of the random organic low-fat cookies I bring home from the grocery store.

The final verdict: I probably wouldn't make these for guests or a party (my mom passed on the belief that you don't invite people over to put them on a diet), but I will definitely make these again for myself...and maybe my husband if I decide to share. :-)

(and yes, I am still working on the new website....this may take a while, ha)

THE RECIPE

Here is what you will need:

Step 1:  Preheat oven to 350 degrees. Butter an 8-in. square baking dish; line with parchment paper leaving a 2-in. overhang on all sides. (note: I do not have an 8-in. square baking dish, and I was running out of parchment paper....so this isn't the greatest example, but it did the trick! This makes cutting perfect brownies MUCH easier). Also, go ahead and start boiling water for Step 4.

Step 2:  In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.

Step 3:  In a large bowl, stir together sugar, applesauce, and egg.

Step 4: Place butter and 6 ounces of chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. (Note: No need for a fancy double-boiler...just a heat proof bowl over hot water.)

Step 5: Stir chocolate mixture into sugar mixture. Stir in flour mixture.

Step 6: Pour into pan and top with 2 ounces chocolate.

Step 7: Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment paper to lift cake from pan and cut into 16 squares.

ENJOY!

Recipe Courtesy: Martha Stewart in her Everyday Food Magazine

Ingredients
6 tablespoons unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup packed light-brown sugar
1 1/4 cups unsweetened applesauce
1 large egg
8 ounces semisweet chocolate, coarsely chopped

Step 1. Preheat oven to 350 degrees. Butter an 8-in. square baking dish; line with parchment paper leaving a 2-in. overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.

Step 2. In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces of chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.

Step 3. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment paper to lift cake from pan and cut into 16 squares. (Store in airtight container, up to 5 days) Makes 16.

Carrot Cake

I made this carrot cake for Easter Sunday (yes, that means this post is 2 weeks overdue), and despite my fear that an eggshell had made its way into the batter (no one choked thankfully), it was a hit! Surprise surprise, this recipe came from Martha Stewart and is fairly simple to make despite needing to finely crush pecans for the batter. To be completely honest with myself, I'm not particularly good at icing cakes, and because cream cheese icing doesn't need to be iced on until perfectly smooth, it is ideal for those of use who have yet to take Cake Decorating 101. The border of pecans is a nice touch that doesn't require any special skills thankfully and helps distract from any imperfections (I'm pretty sure my cake was lopsided).

Forgive me for a moment, but before I go into the recipe, I am going to use my blog as a way to advertise for an exciting fundraiser I am helping organize.

I volunteer with Bright Beginnings Inc., and the 5K race I am working on to raise money for them is right around the corner on May 1 at Hains Point in DC! Please help support my efforts by registering to run/walk here . Online Registration is $25 and all proceeds go directly to Bright Beginnings Inc. You will receive a great T-Shirt, runners goody bag, and there will be raffles and prizes for the top 3 finishers in each age category!

Bright Beginnings is a free full-day preschool for homeless children ages 6 weeks to 5 years that provides a safe, nurturing, educational environment for these children in Washington, DC. BBI serves approximately 139 children from 88 homeless families across the District.

Thanks for your support and please spread the word!


Here is what you will need for the cake:
please ignore the fact that I did not include the carrots in this picture!



Step 1: Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.



Step 2: Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes.



Step 3: Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture,



Step 4: Then add the finely chopped pecans (I think this is the secret to this recipe).



Step 5: Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes (It only took me 20 minutes in my oven--and I rotated my cakes after 10 minutes). Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.




Step 6: Make the icing. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition. Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.






Step 6: Using a serrated knife, trim rounded top of 2 cakes (mine were kind of flat already, so I didn't need to trim them). Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.






Full list of ingredients for carrot cake:
2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
1 cup finely chopped for batter
1 cup coarsely chopped for decorating sides of cake

Ingredients for cream cheese frosting:
16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted

Molten Mocha Cakes

Last week, I wrote about my anniversary dinner. Whenever I am planning a dinner party or, in this case, a special dinner for two, I am always fixated on how to time everything just right so that nothing overcooks or gets too cold while waiting. Before I discuss this decadent dessert, I thought I would share how the timing of this menu worked out.

For my anniversary dinner, I made the lobster salad the night before. The lobster salad actually tastes better when it is allowed to sit overnight. This allows the flavors to really come together and marinate. I also cut the potatoes the night before and placed them in a tightly sealed zip lock bag. The next day, when I got home from work, I prepared the dessert through Step 5 and placed it in the refrigerator. I placed the potatoes in the oven around this time since they take about 35 minutes to cook. The steak only took 15 minutes to prepare, so I saved that for the last moment. As soon as we were ready to start eating, I placed the ramekins with the chocolate cakes in the oven. Those took 11 minutes to cook and needed to cool on a rack for another 10 minutes, so by the time we finished eating, dessert was ready. Keep in mind, we are fast eaters. Normal people probably could have waited to put the dessert in the oven during the second course.

I had never made this dessert before, but for some reason, steak and chocolate desserts are synonymous in my book. Martha Stewart came up with this fabulous dessert. Definitely don't overcook it because the best part is biting into it and watching the chocolate ooze out. To quote my husband, "I feel like we are actually eating in a restaurant." It was that good.

A note about the ingredients: She calls for instant espresso powder, but I couldn't find any. I used instant coffee granules instead, and I thought it still tasted fabulous!

Here is what you will need:



Step 1: Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.



It will be nice and smooth like this...



Step 2: Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt.



The mixture will have a mocha color to it...



Step 3: Add chocolate mixture; whisk to combine.



Step 4: Add flour, and whisk just until combined (do not overmix).



Step 5: Pour batter into prepared ramekins. (Recipe can be made ahead up to this point. I made this about 2 hours before dinner and then placed it in the refrigerator at the start of dinner)


Step 6: Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.








List of Ingredients for 2 cakes:
2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners' sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder (I used instant coffee powder)
Pinch salt
3 tablespoons all-purpose flour

Basic Jambalaya

In my house, we joke that I run the kitchen like a college cafeteria, and by that, I mean I love theme nights! I like to dye food green on St. Patrick's day, shape food into hearts on Valentine's Day, eat Mexican food on Cinco de Mayo, etc. etc. So of course, I took advantage of Mardi Gras and decided to try my hand at a classic New Orleans dish--Jambalaya. I think I have eaten jambalaya maybe once in my entire life (same goes for my husband a.k.a. my taste-tester), so we actually had no real point of comparison. So without any preconceived notions, we thought this was delicious.

I got the recipe from Martha Stewart,but I had to make a couple of adjustments. They didn't have any andouille sausage at the grocery store, but the butcher told me, "well, if you're talking jambalaya, what you really want is chorizo." So I trusted him, but since I was worried the jambalaya wouldn't be spicy enough without the andouille sausage, I threw in 1/2 a teaspoon of cayenne pepper. I think it had enough kick, but you can always taste and add more if necessary.

Here is what you will need:


Step 1: Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.





Step 2: Cut the vegetables, and add vegetables to pot. Cook, stirring, 5 minutes.




Step 3: Add sausage; cook 3 minutes. Add garlic; cook 1 minute.



Step 4: Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes.





Step 5: Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.




List of ingredients:
1/4 cup olive oil
1 pound boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces (I used Chorizo*)
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice

*if using chorizo, add 1/2 tsp of cayenne pepper for some additional kick.

Chocolate Ganache Cupcakes

I have yet to try a recipe from Martha Stewart's website that isn't immediately deemed "the most delicious thing I have ever tasted." She always hits the right note between sticking to the classic recipe and adding her own twist. Too often celebrity chefs feel the need to throw a curveball ingredient like wasabi into cake mix just because they want to be different, but at the end of the day, they've strayed too far from the original essence of the dessert, and well... it's just not that good.

This recipe for devil's food cake with ganache icing is another example of Martha's handywork. The sourcream in the cake mix adds the perfect hint of tang,and the bittersweet ganache icing is just sinful enough for this devil's food cake.

Here is what you will need:




Step 1: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth (pictured below). In another bowl, whisk together flour, baking soda, baking powder, and salt (not pictured, but let's use our imaginations).




Step 2: Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed (I cannot seem to master the art of cracking eggs and taking photos at the same time). Add vanilla, then cocoa mixture, and beat until combined.







Step 3: Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.



Step 4: Divide batter evenly among lined cups, filling each three- quarters full. **Take your time on this step because when the cupcakes look even in height, the presentation is much more "professional." I used 2 scoops of a ladel to make the cupcakes consistent.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. ***Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.




Now let's talk about the ganache icing.

Here is what you will need:




Step 1:Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).





Step 2:Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. I stirred it every 5 minutes for about 45 minutes. At that point, it started to finally hold it's shape. This can be kind of tricky, so be patient. Use immediately (ganache will continue to thicken after you stop stirring).

Step 3: To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving. To make the curls, I used a vegetable peeler and a bar of chocolate and shaved them off. Very easy.





List of ingredients for the devil's food cake:

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

List of ingredients for the ganache icing:

1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup
chocolate bar for chocolate curls