Mom's Brownies

Mom's famous brownies have always been a favorite in our house. Super dense, extra chocolately, and perfectly paired with a glass of cold milk (or vanilla ice cream...or whipped cream...the list is endless). I had to make them for my sister, pictured above, as a congratulatory surprise for her interview yesterday!

I was wracking my brain trying to think of something quick, easy, and delicious but would be ready in time for when she returned. Thinking back to the other day when she claimed she was craving mom's brownies, I whipped up these babies in no time. They're the epitome of easy: all in one bowl, and the mixer does all the work- well, other than measuring that is.

Mom's Brownies

For brownies

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

1 teaspoon pure vanilla extract

2 eggs

1/2 cup unsweetened cocoa powder (not Dutch processed)

2 cups flour

1 cup walnuts* optional

Make brownies:

Preheat oven to 350F and grease a 9x13 metal baking pan.

In the bowl of a standing mixer, or a large bowl with a hand held, cream together the butter and sugar until light at fluffy or about 3 minutes. Add in the vanilla, followed by the eggs one at a time. Mix on medium for another 2-3 minutes. Slowly add in the cocoa, followed by the flour, scraping down the sides to ensure even mixing. Transfer the mixture to the prepared pan and bake for 20-25 minutes or until slightly firm to the touch in the middle.

White Russian Truffles

Take it away is one of the best deli sandwich shops on the corner in Charlottesville. Their house dressing is to die for, and you can buy a huge bag of bread ends for only 50 cents, what college student wouldn't be in heaven?

A few Saturdays ago when my mom came to pick me to run the 1/2 marathon with my dad, we grabbed some sandwiches from take-it-away for the journey home...and I also snagged a white Russian truffle. Ever since I tried the tasty drink (and convinced people I wanted the Russians to win the Olympics because their drinks are so good) I've deemed that drink my favorite dessert, or really, anytime, drink. I tried to savor every bite as I engulfed the silky smooth center, surrounded by delicately sweet white chocolate. The combination of the two was the perfect balance, the perfect White Russian.

So I decided this Christmas instead of the usual chocolate truffles, I would try to imitate these little bites, of heaven. I succeeded, if I must say so myself.

White Russian Truffles

For trufffles

10 ounces high quality bittersweet chocolate such as Lindt or Ghiradelli, chopped

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon corn syrup

3 tablespoons Kahlua, or other coffee flavored liquor

4 ounces white chocolate

Make truffles:

Place chopped chocolate and butter in a large, microwave safe bowl. Microwave for 30 seconds, stir, and continue heating at 15 second intervals (stirring in between) until the chocolate is almost melted. Set aside.

In a small saucepan, heat the heavy cream and corn syrup over medium heat until simmering. Remove from the heat and pour gently over the melted chocolate. Let the combination sit for 2 minutes, and then gently stir together, working from the center out. Once combined, stir in the Kahlua until everything is evenly incorporated. Cover, and refrigerate for 4 hours or until set.

Using a melon baller or a small spoon, scoop out teaspoon sized portions of the ganache and roll into a ball. Place the truffles on a large baking sheet lined with parchment paper. After rolling out all of the truffles, place the baking sheet laden with yummies in the freezer for 30 minutes to an hour to set before dipping.

When the truffles have set, melt the white chocolate in a small bowl with the same method previously used. Dip the truffles in the white chocolate and place back on the sheet and in the freezer to set.

Chocolate Espresso Snowcaps

While I was still on my baking escapades this year, and don't worry there's still more to come, I realized we never do anything really chocolately around in terms of cookies. Yes, I make fudge, and don't forget about the chocolate coating which envelops peanut buttery delicious buck eye balls, but other than that it's all sugar cookies, shortbread type sandwhich cookies, sweet meats, and other non-chocolately treats.

I had seen this recipe quite a few times floating around the blogsphere so I figured if it was made so many times by different bloggers, all with fantastic results raving of the "snowcaps" then I just had to try it- and yes, I'm very glad I did.

Chocolate is always intensified in flavor when paired with anything coffee related, and that trick of the trade shines through in these cookies. Soft and delicate texture, accentuated by the sweet snowcaps of powdered sugar makes these cookies not only look appealing but taste just as good. And, might I add, would be perfectly paired with a steaming mug of hot cocoa :)

Chocolate Espresso Snowcaps

From Martha Stewart

For cookies

1/2 cup flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter

2/3 cup packed light brown sugar

1 large egg

4 ounces bittersweet (or semisweet) chocolate, melted then cooled

1 tablespoon milk

confectioners sugar for coating

Make cookies:

In a medium sized bowl, sift together the flour, cocoa, espresso, baking powder and salt. In the bowl of a standing mixer, cream together the butter and sugar on medium speed until light and fluffy. Add the egg and beat until well combined, then add in the chocolate, once again mixing until well incorporated. Turn down the mixer speed to low,and gradually add in the flour followed by the milk . Transfer the dough to a large piece of saran wrap, flatten into a disk, and freeze until firm, or about an hour.

Preheat the oven to 350F and line two baking sheets with parchment paper. Pinch off sections of the dough and roll into 1 inch balls. Once all of the cookies have been formed, roll them in 1 cup of confectioners sugar placed in a shallow bowl. Bake for 12 minutes, or until they have spread out and the coating has cracks in it.

Baileys Cheesecake-Marbled Brownies

Sweet & Savory Summer... or should I say Sweet & Savory winter break??

Regardless of the title, this little wahoo is almost back in the kitchen for good for the Christmas holidays and couldn't be happier. I say almost, though, because I came back just for the weekend to run another 1/2 marathon with my dad (after finishing the Richmond 1/2 in November I've become slightly fixated on running 13.1 and am now convinced it's the perfect racing distance). You could say that I'm crazy for running one during the middle of final exams in the cold and rain, but it was definitely worth it, especially to be able to come home after and whip up these babies.

I've always been a stickler for good, classic, chocolate brownies. My mom's recipe, passed down in her family for quite some time is simple, but delicious and is always a crowd pleaser... except for when my sister Jackie tried to make them once, we called those brownie crumbles. I stepped out of my comfort zone this summer though, and tried out a different recipe I immediately fell in love with...maybe a little more than moms (she agreed though, so it makes it alright). Gooey, chewy, intensely chocolately and when perfectly paired with a glass of milk they are now my ultimate go-to brownie recipe.

Even though I'm a stickler for the classics, I've always wanted to try cheesecake brownies. Always. And since we've stocked up the yummy cabinet for the Holidays I thought I've go for the gusto and throw in some Baileys, my dad's favorite, as a post-race recovery treat. Now I really don't want to go back and finish up finals...

Baileys Cheesecake-Marbled Brownies

Adapted from Smitten Kitchen

Brownie Batter

1 stick (1/2 cup) unsalted butter, cut into small cubes

3 ounces bittersweet chocolate, chopped

1/3 cup Baileys Irish Cream*

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

Cheesecake Batter

8 ounces cream cheese, softened

1/3 cup sugar

1/2 teaspoon pure vanilla extract

2 tablespoons Baileys Irish Cream

Make Brownie Batter:

Pre-heat the oven to 350F and grease a 9x9 inch baking pan. Melt the butter and chocolate double-boiler style by placing a heat proof mixing bowl over a simmering pot of water. Upon melting, remove from heat. In the same bowl, whisk in the Baileys, sugar and vanilla extract until smooth, followed by the eggs. Stir in the flour until well combined and spread in baking pan.

Make Cheesecake Batter:

Whisk together the four ingredients in a small bowl until combined. Drop by heaping spoonful over the brownies, and then use a knife (I just used the edge of the spoon, it really got the cheesecake well incorporated into the batter for not only more generous, but prettier swirls) to swirl the cheesecake into the brownie mixture. Bake for 35 minutes or until the edges are slightly puffed and the center is set.

*Baileys Irish Cream is a traditional Irish Whiskey and cream based liquor. It's delicious served with cream, coffee, added into chocolate cake, cheesecake, or even drizzled over ice cream.

Gooey Brownies

Except for the occasional Kahula Espresso brownies, we have always used the same brownie recipe because honestly, nothing else even came close...that is, until I found this little baby. So chocoately, so gooey, and sooo delicious. And, because I'm a chocoholic I had to have it with a dish of ice cream.

Oh, and should I mention that just the four of us at home ate almost half of the pan...the day I made them? I'll definitely have to make these again before I leave for school.

Gooey Brownies

Adapted from "Cook's Illustrated" via Just Eat It

1/3 cup Dutch Processed Cocoa

1 1/2 tsp. instant espresso

1/2 cup + 2 tbs. boiling water

2 ounces bittersweet chocolate

1/2 stick butter, melter

1/2 cup vegetable oil

2 large eggs + 2 additional yolks

2 tsp. vanilla extract

2 1/2 cups sugar

1 3/4 cups flour

1 tsp. kosher salt

6 oz. bittersweet or dark chocolate, chopped

Preheat the oven to 350F and make sure the oven rack is adjusted so you can use the lowest level. Grease a 9x13 baking pan.

In a large bowl, whisk together the cocoa, espresso powder and water until all is dissolved. Add in the 2 oz. chocolate and whisk until melted, followed by the butter and oil. From here, whisk in the eggs, yolks, and vanilla until all combined. Whisk in the sugar, 1/2 cup at a time, ensuring that it becomes thoroughly incorporated each time. Finally, fold in the flour and salt with a spatula followed by remaining chopped chocolate.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Cool completely, if you can wait that long :)

Chocolate Chip Cookies

I have an excuse for the lack of pictures...they were gone before I got the chance to take some- they were that good. Also this recipe, and a few others I've made, have been a little postponed due to a lovely night in the er, but they're coming!

I had been searching around for the perfect chocolate chip cookie recipe for quite some time, and didn't want to do the usual NYTimes one (although I will someday, along with the infamous world peace cookies) and stumbled upon the 250$ Neiman Marcus Recipe. I wanted to do my own thing with the recipe though, so after researching I decided to replace some of the regular flour with bread flour, as it has a higher gluten content to keep the cookies from spreading out too much, the corn starch does this too- aka a thicker, richer cookie. Just how I like it. Also, semi-sweet chocolate is good, but to go along with the espresso powder I wanted the bittersweet to make the cookie even more rich and decadent. After one cookie, everyone in my family was drooling for more...

Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tbs. granulated sugar

1 large egg

2 tsp. vanilla extract

2 tbs. milk

1 cup all purpose flour

3/4 cup bread flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. corn starch

1 1/2 tsp. instant espresso powder

4 oz. bittersweet chocolate, chopped

Preheat the oven to 300F. In a large bowl, cream together the butter and sugars until light and fluffy. Then add in the egg, vanilla, and milk and beat until well incorporated.

In another bowl, sift together the flours, baking powder, baking soda, salt, corn starch and espresso powder. Beat the dry ingredients into the wet ingredients in about three batches, mixing well after each addition. When combined, stir in the chopped chocolate. Form the dough into a ball, and refrigerate for about 30 minutes to really allow the flavors to come together.

Scoop out the dough with a ice cream scoop into large sized golf balls, and place about 2 incehs apart on a cookie sheet lined with parchment paper. Bake for about 20 minutes or until perfectly golden. Serve warm with a glass of milk :)

Raspberry Cheesecake Brownies

Now I know I said my favorite cheesecake is the Dulce de Leche cheesecake from the Factory, but the close runner up is their white chocolate raspberry; so decadent, rich and satisfying I always have to sneak a bite from my sister as it's her favorite that she repeatedly orders. So considering that the closest Cheesecake Factory is over an hour away and I was craving this heavenly dessert, I set out on a mission to whip up my own version.

After searching endlessly for a somewhat similar recipe, or one other than the Kraft one that kept showing up on my search results (thanks Google....), I stumbled upon one that was close to what I wanted- only one big problem though, it was an English Recipe so all of the measurements were in grams and milliliters, and the brownies were dark chocolate.

So after doing home grueling conversions, or simply typing it into a converter online... and tweaking the chocolates and other flavors, I ended up creating possibly one of my top 5 desserts I've ever made. Oh, and my sister, she was in heaven and proclaimed it her new favorite dessert, saying how it would be perfect for easter due to the soft hues of color, or her birthday, or basically any time she wanted it...thanks Jacks.

But really, make this! It's not hard, but does use quite a few bowls, although they really are completely worth it. Sometimes you find that white chocolate can be a little too sweet, but that's not the case here. The brownie base complements the cheesecake layer so well it's almost as if they were meant to be together. And the raspberry cream...it really is indescribable, you have to try for yourself to experience it :)

Raspberry Cheesecake Brownies

For brownie layer:

8 oz. good white chocolate

1 1/4 cups granulated sugar

2 sticks butter at room temperature

3 eggs

2/3 cup flour

For cheesecake layer:

2 8oz. packages of cream cheese, softened

2/3 cup granulated sugar

1/2 teaspoon pure vanilla extract

2 eggs

For raspberry cream topping:

1 1/2 cups heavy whipping cream

1/2 cup granulated sugar

2/3 cup fresh/frozen raspberries

Preheat oven to 325 F. Grease a 9x13in. baking dish then line with parchment paper for easy removal.

Depending on how you prefer to melt chocolate (either in a double boiler with the chocolate in a heat proof bowl placed over a pot of simmering water or microwaving for 25 seconds at a time on low heat, stirring after each increment until melted smooth) melt the chocolate and allow to somewhat cool while you prepare the rest of the brownie layer.

Cream the butter and sugar in a large bowl until light and fluffy. After achieving this point, add in the eggs one at a time, making sure each is thoroughly incorporated before adding the next. Gradually beat in the flour and then the melted chocolate. Spread over the bottom of the baking dish.

Next, blend the cream cheese and sugar until light and fluffy and all of the sugar is mixed in well with no lumps. Add in the vanilla extract and eggs, one at a time. Spread this mixture on top of the white brownie layer.

Bake in a pre-heated oven for 30-35 minutes or until the cheesecake topping is firm to a touch and the edges are slightly golden. Allow to cool thoroughly before placing in the refrigerator to cool completely.

Finally to top it all off, literally, mash the raspberries through a sieve, discarding the juices and simply keeping the raspberry parts. Whip those along with the heavy cream and sugar (you can even add a splash of your favorite raspberry liquor to intensify the flavor) and spread on top of the cheesecake layer. Allow to cool/set overnight in the fridge then enjoy!