Sunday, September 28, 2014

Chocolate Chocolate Teacake

Huckleberry's Chocolate Chocolate Teacake

This cake! Yes, this cake! It may look unassuming but let me tell you, it is everything.
Completely delicious and one of the best slices of chocolate cake I’ve had in a long, long while.

It’s delish dusted with powdered sugar for breakfast or served for dessert with a dollop of whipped cream. But really It doesn’t even need anything at all… it’s that good. And that’s actually how I like cake best. When it’s so good, that plain is perfect!

The recipe is from Huckleberry Cafe’s brand new cookbook.

Huckleberry Cookbook

Look at that cover!

Hucklberry Photos by Matt Armendariz

This book is FULL of yum. There are tons of recipes for muffins, biscuits, scones, cakes, breads, doughnuts, pancakes, sandwiches and a bunch of brunch items, too. I think you’ll love it. I do. It’s published by Chronicle Books (my publisher, too) and photographed by my super-talented friend, Matt Armendariz.

Now, let’s bring on the cake.

Chopped Chocolate

Starting with 1 3/4 cups chopped dark chocolate!

Ingredients

Chocolate Chocolate

It’s titled Chocolate Chocolate for a reason. Unsweetened cocoa in the cake batter and then chopped and melted dark chocolate folded in on top of that. Whoa.

Powdered SugarKing Arthur

The recipe calls for pastry flour. I ordered some from King Arthur Flour (right here) and while I was on their site, I picked up some of this non-melting sugar too. It stays perfectly powdery … and now I want to sprinkle it over everything.

Huckleberry’s Chocolate Chocolate Teacake

Servings: One 9 X 12 inch loaf cake

Ingredients

  • 3/4 cup (100 g) pastry flour
  • 6 tbsp (45 g) all-purpose flour
  • 6 tbsp (30 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup (120 ml) strong brewed coffee, cooled
  • 1/2 cup (120 ml) buttermilk
  • 1 tsp vanilla extract
  • 1 3/4 cups (300 g) coarsely chopped dark chocolate, 60-70% cacao
  • 1/2 cup + 2 tbsp (140 g) unsalted butter, cubed, at room temperature
  • 1 cup + 2 tbsp (225 g) sugar
  • 1/2 tsp kosher salt
  • 3 eggs
  • powdered sugar topping (optional)

Instructions

  1. Position rack in middle of your oven and preheat to 350 degrees fahrenheit. Grease 9-by-5 in loaf pan with butter. Line bottom with a rectangular piece of parchment paper allowing for some of the paper to extend over the sides of the pan. Then grease paper with butter and dust inside of pan with cocoa.
  2. Sift together pastry flour, all-purpose flour, cocoa powder, baking powder and baking soda. Set aside.
  3. Combine coffee, buttermilk and vanilla. Set aside. Melt 3/4 cup (130 g) of the chocolate over a double boiler or in a glass bowl set atop a small saucepan of simmering water. Remove from heat, but leave bowl on top of saucepan to keep the chocolate warm while mixing the cake.
  4. In a stand mixer, fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed for about 2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl well. With the mixer on low, slowly add the flour mixture until just combined. Continue on low speed, and pour in the coffee mixture. Fold in the melted and chopped chocolate.
  5. Pour into the prepared loaf pan and bake for 55 minutes or until a toothpick comes out clean. Don’t over bake. Cool Completely.
  6. Holding the parchment paper, lift the cake out of the pan. Transfer cake to serving plate and dust with powdered sugar.
Source: © 2014 Huckleberry by Zoe Nathan, used with permission by Chronicle Books.

Huckleberry's Chocolate Chocolate Teacake

Now the hard part … try not to eat it all by yourself.

Enjoy!

Monday, September 22, 2014

Itty-Bitty Brownie Bites

Chocolate Fudge Brownie Bites

I made some more minis this weekend. I’m talking tiny, one-bite brownies dipped and decorated with chocolate to look like little cupcakes.

They are so cute … I can’t stand it. And even better… they are a breeze to make using a brownie mix…

Bakerella for Make'n Mold

… and some of the products in my new line with Make’n Mold.

(candy wafers, cups mold and pastry bags)

Itty-Bitty Brownie Bites

Brownie Bites

Itty-Bitty Brownie Bites

Servings: Makes 90 brownie bites.

Ingredients

  • Brownie mix (eggs, water, vegetable oil)
  • Non-stick Cooking Spray
  • Silicone Cups Mold
  • Chocolate Fudge Candy Wafers (or another color for fun)
  • Medium microwave-safe bowl
  • Marshmallow White Candy Wafers
  • Pink Microwave-safe Pastry Bags

Instructions

  1. Preheat oven to 350 degrees fahrenheit and spray candy cup cavities generously with non-stick cooking spray.
  2. Prepare batter following directions for brownie mix. (I made mine with two eggs for a more cake-like brownie)
  3. Fill mold cavities about 2/3 full with brownie batter. You can use a piping bag to make it easier and less messy.
  4. Place mold on a small baking sheet for stability. Bake for 15-18 minutes or until done.
  5. Cool and remove by gently pushing the bottom of each cup shape so you can easily lift out the brownie.
  6. If you have multiple molds it will go more quickly, but if not simply clean the mold and repeat, coating with more non-stick spray each time.
  7. Melt 4-6 oz of chocolate fudge candy wafers in the microwave using the medium bowl. Microwave on medium-low for 30 seconds at a time stirring in between each interval until melted, fluid and smooth. Dip the tops of the brownies and place on a wax paper covered baking sheet for a few minutes to dry.
  8. Place some of the marshmallow white wafers in the microwave-safe pastry bag, twist the end to secure and microwave for 30 seconds at a time. Knead the wafers in between each heating until melted and smooth. Then snip off the tip and pipe loops on the top of each brownie bite.
Source: © 2014 Bakerella.com

Enjoy!!!

Brownie Bite Cupcakes

Super cute!

Tiny Bites

And super tiny!

Brownie Bites

The perfect one bite brownie! Just be careful. I gave some to my mom and she said they were like popping grapes in your mouth… way too easy to eat.

Monday, September 15, 2014

NEW! Bakerella Collection for Make’n Mold

Bakerella Sweets Table

I have exciting news today! Like very exciting. I’ve been working on a brand new Bakerella product line for the past year with a company near and dear to my heart. And I’m super thrilled to share it with you today.

You know those little treats I made famous… yeah, the cake ones … on a lollipop stick. Well, I made my very first cake pops (these and these) with pink candy wafers that I found in a craft store made by a company called Make’n Mold. And I’ve been using their products for different treats since. (treat boxes, sticks, bags, molds and more). Last year we were introduced … and now after a lot of fun and yes, a lot of work, we’ve created an exciting new Bakerella product line together.

With products like these Bakerella Candy Wafers … in fun new colors to dip and decorate with.

Cake Pops
Bakerella Candy Wafers

There’s also Marshmallow White and Chocolate Fudge flavored wafers, too.

Wait! can I just stop and say that this is CRAZY!!!! Surreal!

P.S. I LOVE THIS PACKAGING! Sorry, to scream … but it’s so cute.

Bakerella Candy Molds

There’s also Candy Molds… that you can use to make decorations for your treats.

Bakerella Sweet Shapes Mold

Like these sweet shapes that have stolen my heart. I designed the mold with the hope they’ll steal yours, too. I mean, that teddy bear!

Bakerella Silicone Molds

Silicone Molds… you can get creative with candy and bake in them, too.

Bakerella Gems Mold

Love these Gem shapes!

And I can’t wait to show you the tiniest cupcakes you can bake with the Cups mold. You’ll squeal!

Bakerella Treat Bags and Sticks

There’s also printed treat bags with ribbon and pink and blue striped pop sticks, too!

Bakerella Letters Candy Mold

Bakerella Decorettes

And these decorettes … in solid colors. Blue chocolate curls, orange pearls, green candy shred and white mini marshmallows. The green shred is going to be so cute for monster hair, Easter grass and more. I can’t wait.

Bakerella Pastry Bags

I love these pastry bags … in pink of course. You can microwave candy wafers directly in the bag. Then snip the tip and pipe away.

Bakerella DIY Sugar Eyes

Oh and these DIY Sugar Eyes – that come with a my favorite black edible-ink writing pen (Yes, the Americolor one!) that I use all the time. These eyes are so fun because you can make them beady or bashful, big or bold and totally create custom eyes to add just the right character to your treats.

And that’s just the beginning. I know you guys will get crazy creative once you start to use them and I can’t wait to see what you come up with.

You can get the Bakerella Collection for Make’n Mold starting this week at A.C. Moore craft stores.

If there’s not an A.C. Moore store near you, don’t worry. You can also order products online directly from Make’nMold.

This really is a dream come true! But a dream I didn’t even know I had back when I was playing in my kitchen and dipped that first cake pop in January 2008. But really, none of this would have happened without you guys. I can’t tell you how much this little spot on the internet means to me. How much you mean to me. Thank you for inspiring me through the years with your enthusiasm, support and kindness. Here’s to sharing more sweets with you and especially more smiles.

And, if you see the product in A.C. Moore, I’d love for you to snap a picture and share on instagram with the hashtag #BakerellaforMakenMold. Don’t forget to share your all your creations, too. I can’t wait to see your treats!

xo Bakerella

Tuesday, September 9, 2014

Cinna-mini Cookie Bites

Cinna-mini Cookie Bites

I think you guys know by now that I love making mini treats. There’s just something about being bite-size that makes eating sweets even more of a treat for me. That or I just like saying super cute more than I should. Take a look at these other examples and you can see what I mean.

Tiny tiered sugar cookies stands, super cute double-decker doughnut cookies and these itty-bitty bunny boxed chocolates. Just too much fun.

And these Cinna-mini Cookie Bites are no different.

They are tee-niny at about 3/4 inch tall and 1 1/4 inch wide. The perfect size to pop in your mouth. Okay … it might take two bites if you’re polite.

Cinna-Mini Cookie Steps

You can assemble them like regular cinnamon rolls… just on a much smaller scale.

Roll the cookie dough flat. Layer on butter, cinnamon and brown sugar and spread evenly. Then just cut the cylinder into 3/4 inch sections.

The dough can get all pressed together when you slice, but no worries, just separate the spirals with your fingers to define the swirls.

Cinnamon Roll Cookie

See… super cute. There, I said it again.

Cinnamon Roll Cookies

When the cookies cool you can drizzle or dunk the tops with a vanilla icing.

Cinnamon Roll Cookie

Dying over here. Adorable!

Cinnamon Roll Cookie

And yummy, too.

Here’s the recipe:

Cinna-Mini Cookie Bites

Servings: 36 cookies

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 6 oz cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla

Filling

  • 3 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 3 teaspoons cinnamon

Icing

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
  • 2 tablespoons milk

Instructions

  1. Sift flour, cinnamon and salt together in a medium bowl and set aside.
  2. Using a mixer, beat butter and cream cheese together until smooth. Add both sugars and mix until light and fluffy. Add egg yolk and vanilla and continue to mix until combined.
  3. Slowly add flour mixture until combined.
  4. Lightly dust hands with flour and divide dough into three sections. Flatten dough into discs, cover with plastic wrap and chill the dough for 30 minutes in the refrigerator.
  5. Roll out disc into a rectangular shape on a floured work surface. Trim dough to about 11 inches long by 5 inches wide for equally-sized cookies. (You can reuse and reroll the scraps)
  6. Brush melted butter on top the dough. Sprinkle cinnamon and brown sugar and then spread evenly on the entire surface. Starting on side farthest from you, roll the dough towards you to form a cylinder. Cut cylinder into 3/4 - 1-inch equal sections and place on cookie sheet. Repeat with other dough discs and bake cookies for about 10-12 minutes in a 350 degree oven.
  7. Transfer to a wire rack to cool. Then drizzle or dunk the tops in vanilla icing.
  8. To make the icing, sift powdered sugar into a medium bowl. Add melted butter, vanilla and milk. Stir together briskly until the icing is smooth and fluid. For a thicker icing, just add more powdered sugar. Alternatively, add a little more milk to thin it out. If dunking the tops, you may want the icing to be thinner to help define the swirls in the cookie.
Source: ©2014 Bakerella.com

Oh yeah. These are even super cuter on sticks. Just insert a 4-inch lollipop stick through the swirls before baking for Cinna-Mini Cookie Pops.

Cinna-mini Cookie Pops

Enjoy!

Monday, September 1, 2014

Trick out Your Treats with Cake Pops Halloween – New Book and a Giveaway!

Cake Pops Halloween

Surprise! Surprise! I have a new cake pops book out tomorrow… September 2! YAY! YAY! YAY! And, I’m super excited to share it with you today. Inside you’ll find sweet and spooky cake pops including brand new designs and a few of my classic favorites, too! I think you’ll scream for some of the new ones. I’m talking adorable black cat candy buckets, very cute vampires, bubbling cauldrons, scary sweet monsters and more.

There are also printable templates to help make your treats, gift tags for your cake pops, and garland for your get-togethers. Download the tags and templates from here right now.

Happy Halloween early! Hope you enjoy the new book and use it to help get ready for the most deliciously spooky night of the year.

You can get the book two ways.

e-Book

Make the most of the Halloween season with the eBook – no wait for shipping or trip to the store, with all the info, ingredients, recipes, and the like right at your fingertips, wherever you are on the device of your choosing. Find the digital format from your favorite e-tailer below:

Apple iBooks

Amazon Kindle

Barnes & Noble Nook

Google Play

Kobo 

Print Book

Get your copy of the print edition exclusively from my publisher, Chronicle Books. Cake Pops Halloween started out as an eBook only, and I’m thrilled that Chronicle has made it available in a printed book format as well during the fleeting Halloween Season. Grab your book before the candy is all gone.

ChronicleBooks.com/cakepopshalloween

 

Now let’s celebrate with a giveaway…

First prize: I’m giving away Cake Pops Halloween in the book format and also the eBook format – along with a big fat iPad mini with retina display (wifi 16 gb) to view it on … all courtesy of Chronicle Books. The first prize winner will also receive a kitchen stand for the iPad PLUS the eBook versions the original Cake Pops and Cake Pops Holidays, too!

Second prize: Three (3) runners-up will receive the print version of Cake Pops Halloween.

Enter for a chance to win the Cake Pops Halloween Book Spooktacular Giveaway:

  • Leave a comment on this blog post and tell me your favorite costume to dress up as OR candy to enjoy on Halloween. Eeek! That’s easy!
  • Deadline to enter is Friday, September 5, 2014 at midnight ET.  So sorry. Time’s Up! Winners announced below!
  • One (1) first prize winner and three (3) second prize winners will be chosen at random and announced sometime on Saturday September 6, 2014.
  • Good Luck!

#CakePopsHalloweenBook

YAY! It’s time to announce the winners! I hope you all enjoy the books and Sara … I hope you enjoy your brand new iPad mini.
I accidentally chose winner 1992 instead of 1922 above so, I’m giving away four books instead of three! YAY!
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