Coffee Brownie Cake

For Brownie

6 oz bittersweet chocolate

1/2 cup butter

2 eggs

1 cup sugar

1 Tbs cocoa powder

1 tsp vanilla

2 Tbs espresso

3/4 tsp salt

1 cup whole wheat flour

For Topping

3/4 cup cream

1/8 cup cold strong coffee

1 Tbs powdered sugar

Chocolate, peppermint to garnish

Preheat oven to 350 degrees F. Heat chocolate and butter in medium saucepan over medium heat until evenly melted. Remove from heat. In mixing bowl combine eggs, sugar, cocoa, vanilla, espresso, and salt. Add melted chocolate and flour. Mix until evenly incorporated. Pour batter into greased round 9 inch baking pan. Bake for 25- 30 minutes.

Remove form oven and let cool to room temperature. Whisk cream until soft peaks form. Add

coffee and powdered sugar. Whisk to desired consistency. Dollop onto cake and garnish with topping of your choosing.

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Adapted from a CHOW recipe.

Oatmeal Walnut Scones with Maple Glaze

For Scones

1 1/2 cups rolled or quick oats

3/4 cups coarsely chopped walnuts

1/4 milk

1/4 cup cream

1.4 cup maple syrup

1 egg

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

10 Tbs cold butter, diced

For Glaze

3 Tbs maple syrup

1/2 cup powdered sugar

Preheat oven to 375 degrees F. Spread oats and walnuts out onto a baking sheet and toast them in the oven for about 8 minutes, or until visibly browned. Remove from oven and let cool to room temperature. Increase oven to 450 degrees F.

In a small mixing bowl whisk together milk, cream, syrup and egg. Put flour, baking powder, and salt in the workbowl of a food processor and mix just enough to mix up the dry ingredients evenly. Add butter to food processor and mix until the consistency reaches that of coarse sand. Transfer the mixture into a medium-sized mixing bowl. Add in room temperature oats and walnuts. Fold in wet ingredients. Gently mix and knead to evenly incorporate all ingredients. Turn out onto lightly floured surface, and form desired scone shapes. Place scones on greased baking sheet and bake for 12-14 minutes.

Once finished scones cool, whisk together maple syrup and powdered sugar and dizzle over scones. Let set for a minutes or so before serving.

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Adapted from a Cook's Illustrated recipe.

Strawberry Lemon Scones

For Scones

4 plus 1/4 cups flour

1/4 cup sugar

2 Tbs baking powder

2 tsp salt

1 Tbs lemon zest

1 1/2 cups butter

4 eggs

1 cup cream

1 1/2 cups frozen strawberries

For Egg Wash

1 egg whisked with 2 Tbs water

Preheat oven to 400 degrees Fahrenheit. In large mixing bowl mix 4 cups flour with sugar, baking powder, salt, and lemon zest. Cut in cold butter. In a separate bowl combine eggs, and cream. Mix briefly. Slowly pour into flour butter mixture until just blended. In a separate bowl mix together 1/4 cup flour and strawberries. Add to batter. Mix briefly.

On a lightly floured surface knead dough for 1-2 minutes before forming a circle one inch high. Cut out desired shapes and place on a greased baking sheet. Brush with egg wash. Bake 20-25 minutes or until golden brown and firm to the touch.

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Adapted from a Barefoot Contessa recipe.

Oatmeal Raisin Cookies

Ingredients
2 cups rolled oats
1/3 cup flaked coconut
2/3 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
1 cup flour
1 cup walnuts, coarsely chopped
1 cup raisins
1 cup chocolate chips

Preheat oven to 350 degrees.

Make oat flour by blending oats 1/2 cup at a time in food processor, until powder. Blend coconut in a similar fashion. Set aside. In a large mixing bowl, beat butter with sugars and baking soda. Blend in eggs and vanilla. Beat in oat flour, coconut, and flour. Stir in raisins, walnuts, and chocolate.

On a greased cookie sheet, form 1/4 cup lumps of dough, 6 per sheet. Bake 13 to 15 minutes or until edges are golden brown.

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Adapted from a Better Homes and Gardens recipe.

Almond Raisin Spice Cookies

Ingredients
3/4 cup butter
3/4 cup sugar
1 egg
2 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground cardamom
2/3 cup almonds, chopped
1/2 cup raisins
raisins to garnish

Preheat oven to 350 degrees.

Beat butter and sugar. Beat in egg. Combine remaining ingredients, then add to butter mixture. Form into small balls on greased cookie sheet. Compress slightly, and garnish with extra raisins.

Bake for 10-12 minutes.

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Adapted from a Sju Sorters Kakor recipe.

Chocolate Espresso Cake

Ingredients

For Cake:
1 3/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
4 Tbs unsweetened cocoa powder
1/2 cup sugar
2 eggs
2 Tbs light corn syrup
2/3 vegetable oil
2/3 cup milk

For Filling:
2/3 cup chocolate chips
1-2 Tbs oil

For Frosting:
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
vanilla
1+ cups powdered sugar

For decoration:
1/2 cup chocolate chips


Preheat oven to 350 degrees.

To make the cake, lightly grease two round cake pans (8 or 9 in). Stir together flour, baking powder, baking soda??, salt?? and cocoa in a large mixing bowl. Stir in sugar. Make a well in the center, and put in eggs, corn syrup, oil, and milk. Beat the liquids with a wooden spoon, gradually mixing in the dry ingredients to make a smooth batter. Divide the batter between the two pans. Bake 25 -35 minutes, or until springy to the touch, and a tooth pick inserted in the center comes out clean. Let cool in pans for 5 minutes, then turn out onto wire racks and let cool completely.

while cake is baking, prepare decorations by melting chocolate chips, and pouring melted chocolate onto a piece of wax paper. Place in freezer.


To make the filling, add the oil to the chocolate in a small saucepan. Let melt over medium heat until just melted. Let cool slightly (no longer hot, but still liquid and spreadable). Begin assembling the cake by placing the first layer on cake plate, and spreading the filling over the top of the first layer (not down the sides). Place the second layer atop the first. Set aside to make the frosting.

To make the frosting, combine sweet and condensed milk and butter. beat in a mixer, or with a hand mixer. In a small dish, combine coffee crystals with enough vanilla so that the coffee crystals dissolve. Stir until smooth, and add to the sweet and condensed milk. Stir in powdered sugar until you reach desired consistency.


Spread frosting over top of cake, letting it drip down the sides.

To decorate, remove chocolate from freezer and using a sharp knife at a 45 degree angle, scrape chocolate curls (see picture below). Scatter your chocolate curls over the cake, and enjoy. Best if eaten the day of or the day after.


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adapted from a Cook's Library recipe.