Monday, December 10, 2018

Cinnamon Swirl Cookies

Made this a few times. First time dough was too dry and hard to roll. Next time reduced the flour and the dough was moist, easy to roll and cookie did not fall apart.
12/24/20 This is still a family favorite - it is a nice texture and flavor, especially once you've stuffed yourself with chocolate chip cookies all year long.
Dec '22: Yum
12/20/23: Made for class party. Leftovers enjoyed by AO. Accidentally combined sugar-cinnamon with the melted butter which made it harder to spread.
  • 2 c flour, plus extra as needed
  • 1/2 t baking powder
  • 1/4 t salt
  • 3/4 c butter, softened
  • 2/3 c sugar
  • 1 egg
  • 2 t vanilla
  • 2 T butter, melted
  • 1/4 c sugar + 1 T cinnamon
  1. Combine flour to salt in bowl.
  2. Beat butter for 1 min until creamy. Beat in sugar until creamed and smooth (2 min).
  3. Add the egg and vainlla and beat another 1 min.
  4. Add dry ingredients to bowl. If dough is too soft, add 1 T of flour until better consistency for rolling.
  5. Divide the dough in half. Roll each into 9x7" rectangle, to about 1/4" thick. Spread 1 T butter. Spread half sugar-cinnamon mixture.
  6. Roll into 9" log. Smooth out any cracks.
  7. Chill for 2 hours, covered loosely in plastic wrap. (Chill up to 2 days, or freeze up to 3 months)
  8. Slice into 1/2" slices and place on parchment lined cookie sheets.
  9. Bake at 350F for 10-11 min until lightly browned on the sides.
  10. Remove from oven and cool on sheet for 5 min, then remove to finish cooling.


Saturday, October 13, 2018

Chocolate Cake

This is a super moist chocolate cake that is easy to throw together. Made for DBD's bday.
2/28/19 Made for VT trip in 9x13 pan.
12/8/23 Made for dinner party with whipped chocolate ganache (not as sweet as frosting).

  • 2 c flour
  • 1.5 c sugar
  • 3/4 c cocoa
  • 2 t baking powder
  • 1.5 t baking soda
  • 1 t salt
  • 2 eggs
  • 1 c coconut milk (or lactose-free milk)
  • 1/2 c canola or coconut oil (melted)
  • 2 t vanilla
  • 1 c hot water
  1. Mix dry ingredients in large bowl.
  2. Add eggs-vanilla.
  3. Pour in hot water. Mixture will be thin.
  4. Bake in 2 greased 9" pans at 350F for 30-35 min.
  5. Cool for 10 min. Remove from pans.
  6. Prepare chocolate buttercream frosting OR sprinkle with confectioner's sugar and decorate with raspberries.

Chocolate Ganache

12/8/23 Only had 1 bar of Baker's semi-sweet chocolate so did half the recipe, which was just enough to barely put a layer between the 2 cakes and a topping.
  • 1 c whipping cream
  • 8 oz/2 bars semi-sweet chocolate
  1. Finely chop the chocolate, to increase surface area for quick melting. Place in small bowl.
  2. Heat cream in small saucepan until lightly bubbly but not boiling.
  3. Pour over chocolate and let sit for 2 min.
  4. Stir until chocolate is dissolved and thoroughly mixed, looking silky smooth.
  5. Use...
    1. immediately as drizzly dark topping
    2. cooled (3-4 hours at room temp or 1 hour in fridge [stirring regularly]) as pipeable, spreadable topping
    3. cooled and then whipped 2-3 min as pipeable, spreadable topping (with more volume)