Sugar Cookies with Chocolate Ganache Drizzle

This is one of my favorite sugar cookie recipes. There is a McGraw recipe for Apee Sugar cookies, but whenever I try to make them, they never turn out. So, though I prefer the taste of the apee, these turn out each and every time, and have a nice flaky texture. I have a bunch of cookie cutters which are tons of fun to use. For this batch, I chose a winter theme since I knew I was taking some to work. I wasn't sure if anyone at work would hate it if I brought Christmas tree's in. Turns out, everyone celebrates Christmas at work, and they thought some of the broken snowflakes were Christmas tree's! Looks like all of my cookie cutters are safe to use =).

Though these are cute cut out as snowflakes and such, I think these are best when I make them icebox style. Rounds are nice, but it's very pretty to line a left over foil box with saran wrap and fill the dough in, making them square. They tend to bake better when they are smaller and thicker, so icebox is a perfect solution! The chocolate ganache adds a nice extra element to these, without over powering the flavor of the cookie. They each complement each other nicely!

I got the base of this recipe from the food network, it was/is an Alton Brown recipe. Though, he did not have any flavored extract or chocolate ganache drizzle! I like Alton a lot. I've tried a few of his recipes and they all turn out really well. My parents are big fans of his french toast!

Recipe:

Cookie:
3 C. flour
3/4 tsp Baking Powder
1/4 tsp salt
1 TBS milk
1 C. butter - softened
1 C. sugar
1 egg, beaten
1 1/2 tsp vanilla or other flavored extract

-Sift together f lour, baking powder and salt. Set aside.

-Cream butter and sugar. Add egg, vanilla and milk. Beat to combine.

-Add dry ingredients in three portions. Combine. Cut in half and cover, refrigerate for at least two hours.

-Roll out and cut or slice from roll. Bake for 7 minutes and 30 seconds at 375 degree's. Yes that's specific, but it works!

-Let cool a few minutes before removing from baking sheet.

Ganach:
Melt 1 C. chocolate chips in a double boiler. Add 1 tsp butter and 2 tbs milk. Mix together. Stir often until melted. Place in a bag. Cut the tip off the bag and drizzle over cookies. Let cool until chocolate sets.

Enjoy!

Chocolate Cake

In the middle of last week, someone brought a cake to Keeneland. Greg said that it looked like a chocolaty hot mess, but it didn't have any flavor and was overall a bit disappointing. Since I love to spoil him so, I decided to treat him to a cake this weekend while he had to work!

This is a pretty classic recipe. It's not creative or unique, it's especially not healthy, but it is WONDERFUL! I found this recipe on the back of a Hershey's cocoa box, along with my brownie recipe. I haven't messed around with the cake batter, but I have made different frostings. My favorite alternative is a mocha frosting, and I would love to try a dark chocolate-orange frosting. Yum!

Recipe:

Cake:
2 C. Sugar
1 3/4 C. all purpose flour
3/4 C. Cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 C. milk
1/2 C. veg oil
2 tsp vanilla
1 C. boiling water

-Mix sugar, flour, cocoa, baking soda and powder, and salt.
-Add eggs, milk, oil and vanilla
-Stir in boiling water
-Bake 30-35 minutes at 350 degrees


Frosting:
1 stick butter, melted
3/4 C. cocoa
4 C. powdered sugar
1/3 C. milk
1 tsp vanilla

- Melt the butter
- Add the rest of the ingredients, mix with a mixer. Add more powdered sugar if needed to get a desired consistency.

Let cakes cool all the way, frost and eat up! Great with a cup of milk!

-Enjoy!!!

Chocolate Banana Cupcakes with Peanut Butter Frosting

I originally found this recipe on flickr.com (yes that's right, flickr) and could not resist! The batter is very easy to make, but it is very moist. It dripped a lot when filling the muffin tins. When I tasted the batter the flavors came out in distinct layers: chocolate - banana - chocolate - banana. When baked, the cupcakes had a nice texture, a bit more firm than most, but not dense at all. I could hardly taste the chocolate, though Greg claims he could. The frosting is fantastic! Very smooth and sweet, and definitely peanut butter!

I'm not sure I would make the cupcake again. It was a bit of a tease between what could be a great chocolate cupcake or a nice piece of banana bread. If I try this one again, I might add more cocoa powder or chocolate chips to really bring the chocolate flavor out. The frosting is great and I will use the recipe again, and hopefully soon!


Recipes:

Cupcake:
1 1/4 C. Flour
1/4 C. Cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 C Butter, softened
1 C. Sugar
2 Large Eggs
3 Medium smashed overripe bananas
1 tsp vanilla extract
1/2 C. Ricotta cheese

Oven 350 degrees
Makes 24
-Sift flour, salt, baking soda and cocoa powder into a bowl, set aside.
-Beat butter until creamed, add sugar
-Beat in eggs and vanilla
-Add mashed bananas
-Add half of flour, then half of ricotta. Repeat
-Fill paper lined muffin tins, bake for 20-25 minutes.

Frosting:
1 C. Powdered sugar
3/4 C. Creamy peanut butter
1/4 C. Unsalted butter, room temp.
1/4 tsp. vanilla extract
4 tsp milk (optional).

Add all ingredients but milk. Cream until smooth. Add milk in tsp increments if needed.

Enjoy!