Banana Chocolate Chunk Walnut Loaf - Dahlia Bakery Cookbook

Banana Chocolate Chunk Walnut Loaf - Dahlia Bakery Cookbook

During a time of incomprehensibly tragic news (Boston Marathon, Texas refinery explosion...), I find that baking provides a small sense of relief. Creating comfort food for you and your friends.

I made a couple things last week (will post them soon), but I think Banana Bread defines comfort food. I made this last Sunday, and enjoyed it at a meeting on Monday morning.

My loaf didn't come out very tall...the loaf pan was wider than the instructions. However, it was still yummy.

Chocolate chunks or chips and walnuts give the loaf texture and sweetness. And I believe that bread with "good fat" nuts and fruits in them push them into a good breakfast food category. :)

Have you been to Dahlia Bakery in Seattle? I haven't but can't wait to visit. The cookbook is beautiful.

Last week was also National Library Week. For the past few years, I've celebrated on the blog with a week of posts and giveaways. But last week just didn't feel right. I do hope that you visit your library soon, and celebrate all things library...and librarian!

Banana Chocolate Chunk Walnut Loaf
Adapted from: The Dahlia Bakery Cookbook: Sweetness in Seattle*
Find it in your library with WorldCat

1/2 c (2 3/4 ounces / 79 grams) bittersweet chocolate chunks (I used dark chocolate chips)
1/3 c (1 1/4 ounces / 35 grams) walnuts, toasted, cooled and roughly chopped
1 1/4 c (6 3/8 ounces / 180 grams) all-purpose flour
1 1/4 t baking soda
1/4 t kosher salt
About 1 pound of very ripe bananas (2-3)
1/4 c canola oil
1/2 c (3 1/2 ounces / 100 grams) sugar
1 large egg
1/4 c (2 ounces / 58 grams) sour cream

Preheat oven to 350. Prep a loaf pan (they recommend 8 1/2 x 4 1/2 x 2 1/2 inches) with butter & flour, or spray with non-stick spray. I line my pan with parchment paper to make it easier to remove from the pan.

Mix chocolate chunks and walnuts in a small bowl. Add 2 Tablespoons flour and toss to coat. Set aside.

Sift together the remaining flour, baking soda and salt into a medium bowl or some parchment paper.

Peel the bananas, cut into chunks and place them into the bowl of an electric mixer. On low speed, beat the bananas to a smooth puree until no large lumps remain. Measure the puree - you should have 1 cup (discard or add as necessary) On low speed, add the oil, sugar, egg and sour cream. Mix until everything is combined and the banana is well incorporated.

Add the dry ingredients and mix just until incorporated.  Fold in reserved chocolate-walnut mixture. Scrape the batter into the prepared pan.

Bake until skewer inserted into the loaf comes out with a few moist crumbs clinging but no batter, 65-70 minutes (if you use a different size pan, start checking early). For the best rise, do not open the oven door  while the banana bread is baking. The loaf will be dark golden brown and there will probably be a crack running through the top. Remove the pan from the oven and cool on a wire rack for 15 minutes. Unmold the banana bread, then cool on a wire rack to slightly warm or room temperature before slicing and serving.

 * I'm part of Amazon Affiliates and get a small % if you purchase from this link.

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Milk & Cookies Bakery Classic Chocolate Chip Cookies

Milk & Cookies Bakery Classic Chocolate Chip Cookies

I borrowed the eBook of Milk & Cookies Bakery cookbook from the library. So high tech to get an eBook from your library...does your library offer this service? You should check it out if they do. It's convenient and allows you to check out eBooks in your pajamas, and browse a cookbook before purchasing it.

This cookbook has several "base" recipes followed by "add-ins". This chocolate chip recipe starts with the Vanilla Base and has two types of chocolate added. You can also use the Vanilla Base to make Milk Chocolate Orange Cookies, White Chocolate Macadamia Nut Cookies, and Dark Chocolate Toffee Cookies.

The vanilla base has oat flour as well as all-purpose flour. It's old fashioned oatmeal pulsed in a food processor until fine.

The chocolate chip has two types of chocolate: bittersweet shavings or curls, and semi-sweet chunks (I used semi-sweet chips). The directions say to blend it in the KitchenAid until streaky, then scrape the dough onto a floured surface and finish "mixing the dough by using a light kneading motion, working until the dough is just blended." After, you blend in the chocolate with a wooden spoon.

I was unclear if I was supposed to knead the Vanilla Base together, then put it back into the mixer or bowl to mix in the chocolate with a wooden spoon. I ended up blending the whole thing on the counter and made a crazy mess.

My cookies are smaller...the recipe yield is 2 dozen and I got about double that.

For some chocolately good cookies, try these Classic Chocolate Chip Cookies from Milk & Cookies Bakery.

Recipe: Available on Cooking Channel HERE
From the book Milk & Cookies: 89 Heirloom Recipes from New York's Milk & Cookies Bakery

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Chocolate Chocolate Chocolate Chip Muffins from Joy the Baker

Chocolate Chocolate Chocolate Chip Muffins

Some days, you just need a muffin that has:

1. Melted chocolate in the batter
2. Chocolate chips
3. Topped with white chocolate

These are the perfect remedy for those situations in life.

Chocolate muffins are so close to cupcakes...but they don't have frosting. You know me...not the biggest fan of frosting.

These muffins are from Los Angeles' own Joy the Baker Cookbook that came out this year. It rocks. I hope you have it in your collection. These muffins are super easy to make, and are beloved by all. Who doesn't like chocolate chocolate and more chocolate?

Chocolate Chocolate Chocolate Chip Muffins
From: Joy the Baker Cookbook - Find it on Amazon or your library

1/2 cup (1 stick) butter
5 ounces semisweet chocolate, coarsely chopped (I used Nestle semi-sweet chocolate chips)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract (or 1 teaspoon instant espresso powder)
1/2 cup packed brown sugar
2 large eggs
2/3 cup buttermilk
1 cup (6 ounces) semi-sweet chocolate chunks (I used Nestle semi-sweet chocolate chips)
1/2 cup white chocolate chips (I used 96 grams of Nestle white chocolate chips)

Preheat oven to 350 degrees. Prep a muffin pan. Joy's recipe says it yields 12 muffins, but I must have made mine a bit smaller and got 16 muffins.

Create a double boiler (place some water in a saucepan and bring to a simmer) and place the butter (chopped into about 8 pieces) and 5 ounces of chocolate into a heatproof bowl over the simmering water. Don't let the bowl touch the water. Melt the butter and chocolate together, stirring together. Once melted, remove and set aside to cool a bit while you mix the rest of the ingredients.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, soda, salt.

Whisk the brown sugar into the chocolate mixture. Follow with the eggs, buttermilk, vanilla. Add the flour mixture all at once and fold together. Don't overmix. Add the chocolate chunks.

Dish into muffin tin. Bake for 18-20 minutes - until a toothpick comes out clean. Remove from pan after 5 minutes and place muffins on wire rack to cool completely.

When the muffins are cool (or as long as you can wait), melt the white chocolate like you did the semi-sweet chocolate. Note that white chocolate melts at a lower temperature. Once melted, have fun drizzling it over the muffins.

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Maple Oatmeal Chocolate Chip Cookies

Maple Oatmeal Chocolate Chip Cookies

Did I tell you about my friend Helen and her three awesome daughters Alison, Emily and Rosie? They are, without exaggeration, totally cool and rad. I've known them since the Northridge earthquake when Helen and I started working together. Yes, I date things by natural disasters. Rosie and I are in a cake decorating class right now. I've been posting photos to my instagram account (@foodlibrarian) and will post about it after the class ends.

Alison's friend Erika gave the family this recipe for Oatmeal Chocolate Chip Cookies...with the secret ingredient of maple syrup!

Although maple syrup is an all-year yummy ingredient, I think of it as a "fall" food. Thus, welcome fall.

The recipe is delicious, but if you want to cut the brown sugar a bit, go for it. They are plenty sweet.

Recipe:

Maple Oatmeal Chocolate Chip Cookies

Erika says she adapted it from a Martha Stewart recipe
1 1/2 cups (210 g) flour
1 t cinnamon
1 t baking soda
1 t salt
2 sticks butter, softened
1 cup (200 g) light brown sugar, packed
1/2 cup pure maple syrup, grade A
1 egg, room temp
2 t vanilla
3 cups old fashioned oatmeal (not instant)
1 cup semi-sweet chocolate chips

Preheat oven in 325 degrees.

1. In a large bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
2. Cream the butter and brown sugar until light and fluffy with a paddle attachment in a stand mixer. Scrap down side of bowl.
3. Add the maple sugar and mix until blended.
4. Add egg and vanilla until blended.
5. On slow speed, add flour mixture. Mix until just blended.
6. Add the oatmeal and chocolate chips. Mix until just blended. Finish with a spatula, but don't overmix.
7. Scoop onto parchment paper covered baking tray. I used a smallish cookie scoop and got 57 cookies.
8. Bake for about 15 minutes (depends on your oven), turning halfway through until edges are golden brown.

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Orange Chocolate Chip Muffins

Orange Chocolate Chip Muffins

It's fall. What? It was close to 90 degrees in the Southland today.

But I am sad that it's getting dark and we can't "play in the streets" like kids anymore. With my new work schedule, I'm running at dusk and end the jog in the dark. I bought these reflective ankle bands to illuminate myself...I'm thinking of making a set of snap-on ones for the dog too. Would that just be too embarrassing for her?! Anyway, please don't hit me if you are driving around Los Angeles. :)

When I think fall, I think oranges. Oranges and chocolate. And that brings me to these muffins.

The base recipe is from the Art & Soul of Baking cookbook by the fine folks at Sur la Table. Originally, you use lemon zest (with no chocolate), but I wanted to add chips and think orange goes really well with chocolate. I made the nectarine upside-down muffins using the same base recipe.

This is really easy to pull together because you melt the butter with the orange zest (the kitchen smells GREAT!). You can throw these together before a morning meeting or before a leisurely Sunday brunch.

I toss a few reserved mini chocolate chips on top of the muffin before baking, and tossed a little sanding sugar on top. I think everything is better with sanding sugar!

Recipe:
Adapted from the Easy Morning Muffins in the Art & Soul of Baking, page 148 (find it in your library via WorldCat)

2 cups (10 ounces) all-purpose flour
2/3 cup (4 3/4 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 stick (3 ounces) butter
Zest of one orange
2/3 cup buttermilk
2 large eggs, room temp
1 1/2 teaspoons vanilla extract
1 cup mini chocolate chips (pull out a few tablespoons to sprinkle on top)
Sanding sugar

1. Preheat oven to 400 degrees.
2. Butter a 12-cup muffin tin or line with paper cupcake liners.
3. Place the orange zest in a saucepan with the stick of butter. Melt the butter. (Melting the butter with the orange zest will bring out the orange flavor. Pour butter and orange into small bowl.
4. Add buttermilk and let sit for a few minutes to cool off.
5. Whisk in the eggs and vanilla.
6. Combine dry ingredients in a large bowl and whisk together (flour, sugar, baking powder, baking soda,  salt, most of the chocolate chips).
7. Make a well in the dry ingredients. Pour the butter/egg mixture into the dry ingredients and quickly fold together. Don't overmix. Don't worry if you have a few small lumps.
8. Using an ice cream scoop, dish batter into muffin tins. Sprinkle with a few chocolate chips and sanding sugar.
9. Bake for 18-20 minutes until golden brown.
10. Let cool for 5-10 minutes and then carefully turn over the muffin tin onto a sheet tray.

Be sure to check out this book - it's filled with some great recipes and very good instructions.

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New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookies

Sometimes, I'm a little slow to jump on bandwagon. I was hesitant to get a digital camera (what was I thinking on that one?) and haven't gotten an iPad yet. I remember reading about these cookies in the New York Times back in 2008 but can't believe it has taken me so long to make them!

This cookie recipe uses cake and bread flour, as well as a 24-36 hour waiting period before baking. The waiting period allows the liquid to dry out and makes a happier dough. Toll House's original recipe says to refrigerate overnight. Flour Bakery's cookies rest overnight and I've been trying to do that with all my cookie doughs.

Thank you Lori, Recipe Girl for this hint! After you roll out your ball of cookie dough, put 4-5 chips on top of the ball! Then, when it bakes, a few perfectly placed chips bake on top of the cookie! I can't tell you how many people said, "These cookies look perfect." I told them Lori's trick and now we'll have a bunch of perfect looking chocolate chip cookies in Southern California.

Recipe:
New York Times Chocolate Chip Cookies
Adapted from the New York Times (from Jacque Torres), July 9, 2008


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate, at least 60 percent cacao (I used 16 ounces (1 pound) of chips in the batter: 1/2 bittersweet Ghirardelli chips and 1/2 Nestle Semi-Sweet chips)
Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Mix in chocolate chips.
3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
5. Scoop balls of dough onto baking sheet. The recipe suggests 3 1/2-ounce mounds of dough (the size of generous golf balls). I made smaller cookies of 1 1/2 ounce (yes, I used the scale). I only put 6 cookies on a half-sheet pan as they spread. 3 1/2 ounce cookies will be large!
6. Place a few chocolate chips on top of the cookie (thanks Recipe Girl for this tip!) Bake until golden brown but still soft, 18 to 20 minutes. Cool on wire rack
7. The recipe states to sprinkle sea salt on the cookie before baking...but I totally forgot that step! Next time!
Full instructions from the NY Times here.

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Chocolate Chip Celebration!

I volunteer at the Japanese American National Museum in Los Angeles (definitely go when you visit Los Angeles) and a group decided to celebrate the freaking awesomeness of the chocolate chip. The chocolate chip is full of greatness and deserves its own party, right?!

We had (clockwise) banana chocolate chip cake, espresso chocolate cookies (some with spice!), s'more bars, and oatmeal chocolate chip cookies. We also had brownies and Trader Joe's chocolate chip dunkers. Oh yes, the chocolate chip was celebrated big time! I'm surrounded by really excellent bakers!

Luckily, we had a delicious cheese, cracker, pickles, olives, dried fig and sausage course too. You always need some salt and protein with a plate full of sweets. The sausages were delicious! They were the JFC brand Berkshire Pork Coarse Spicy Sausage from Japanese supermarkets.

One of the departments has this old school shave ice hand crank unit. The shave ice comes out very thin. One of the nisei volunteers was giving it away. Um, if your grandma or folks have one of these in their garage, please pick up it up for me, okay?                                                                                                  

I brought these New York Times cookies. The recipe is in the next post.

Thanks everyone at the museum for joining in on the fun...can't wait until our next food celebration! :) - mary

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Banana Chocolate Chip Muffins - Nosh with Me recipe

Banana Chocolate Chip Muffins

Last night, I opened the refrig and saw two very sad bananas. I tweeted...Anyone have a Banana muffin recipe? Luckily, friends Hilary and JustJenn came to the rescue. I'm going to make JustJenn's recipe next time (looks very yummy - love crumb toppings!), and whipped up a batch of Hilary's mom's recipe this morning.

Banana and Chocolate are best friends, no? I love chocolate covered frozen bananas...oh, I'll to get one of those this summer!

I think this is a first! I woke up, make the muffins, photographed it, blogged, and am now heading to work. AND it is 6:00 am! Yes, I'll be going to bed early tonight! :)

Recipe:
Go to Hilary's Blog, "Nosh with Me" for the recipe. You can make a loaf of bread or muffins.
Notes: I used 1 stick of butter (not shortening), added 1/2 teaspoon of cinnamon, and placed a couple chocolate chips on the muffins. I baked mine at 350 degrees convection oven for about 30 minutes.
Recipe: Chocolate Chip Banana Muffins

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Chocolate Chip Toffee Scones

Chocolate Chip Toffee Scones

I love scones! Soooo easy to make. I often make them in the morning and take a shower while they are in the oven!

Um, these were really good and very sweet (much sweeter than a regular scone). The topping of Heath Toffee Bits melts a bit so it can be a little sticky...but not in the gross 10-napkin sticky, but the "oh, I guess I just need to lick my fingers a bit after eating a yummy scone" kind of sticky.

And, before you ask, that beautiful cake stand is by Whitney Smith of Oakland, CA. Isn't it stunning? My friend Sumi got me the cupcake stand (see here) and my co-workers gave me the cake stand! I treasure them immensely.

This scone has both mini chocolate chips and Heath English Toffee Bits. I don't use the Toffee Bits enough...need to incorporate them into more foods in the future.

I almost always make square scones...because I'm lazy! I'm too lazy to pull out a circle cutter and cut rounds, then re-roll the remaining dough. With square scones, you can use a bench scraper to make the cuts and be done with it all! Easy peasy!

You mix all the chocolate chips and some of the toffee bits into the dough. After cutting the squares, additional toffee bits are pressed into the dough.

It is easy to make and freeze these scones too. The cookbook says you can wrap the unbaked scones in plastic wrap and place in the refrigerator for up to 24 hours as well. You should enjoy them the day they are made...not a problem in my library! :)

Recipe:
Chocolate Toffee Scones
From the Art & Soul of Baking (page 154)
Find it on Amazon or in your library

2 cups (10 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (3½ ounces) mini chocolate chips
1/2 cup (2½ ounces) plus 1/3 cup (1¾ ounces) toffee baking bits
2 large eggs
2 tablespoons (1 ounce) milk
1 tablespoon pure vanilla extract

1. Preheat the oven to 400°F. Line the baking sheet with parchment paper.
2. Place the flour, sugar, baking powder, and salt in a bowl. (The book has instructions for making it in a food processor, but I like to make my scones by hand...less clean-up).
3. Cut the cold butter pieces into the flour mixture until it resembled course sand.
4. Add the mini chocolate chips and the 1/2 cup toffee baking bits.
5. In the small bowl, whisk together the eggs, milk, and vanilla.
6. Pour the egg mixture mix until the dough holds together in large, thick clumps. (I used my hands a bit to quickly mix it together).
7. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough—it may seem a bit dry at first, but will come together with a few kneads.
8. Pat the dough into a circle or square about 1 inch thick. Cut into wedges or squares and place 2 inches apart on the baking sheet. Recipe yields 8 wedges (I cut mine into 16 small squares).
9. Lightly press the remaining 1/3 cup toffee chips onto the tops of the scones, dividing evenly. Bake for 14 to 17 minutes, until golden brown, especially around the bottom edges. Transfer to a rack and let cool for 5 to 10 minutes.

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Tyler Florence "My Big, Fat Chocolate Chip Cookies"

Tyler Florence's

My Big, Fat Chocolate Chip Cookies

I'm typing this up on Sunday night. It was a really beautiful day in Los Angeles. I hope you had really nice weather too!

Um, I have about 2 minutes to get this done...because it's a crazy good TV night! So, what's on your DVR? I'm watching:
The Killing on AMC  - So good. They better tell me who killed Rosie Larsen this season.
Mad Men - Don. Draper. Joan. Peggy. Awesome.
Good Wife - Still love Julianna from ER days. And Chris Noth...sweet.
The Closer - The last season of this show. I've seen every. single. episode. It's light and easy to watch re-runs. I've written lots of blog posts while watching! :)
White Collar - On hiatus now, but it's a great show. Matt Bomer? Oh my goodness, I can watch the show on mute.
Modern Family - I think this is on everyone's DVR.
60 Minutes, CBS Sunday Morning, and Frontline - Getting my news fill.


Back to the cookies... I chopped a block of dark chocolate for these cookies. They were a soft chocolate chip cookies - I prefer that to a crunchy cookie.


Yummy!

Tyler Florence
My Big, Fat Chocolate Chip Cookies
Recipe on the Food Network

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Chocolate Chip & Peanut Butter Streusel Cake

Chocolate Chip & Peanut Butter Streusel Cake

Whoo hoo! It's National Library Week! (Don't forget to enter my giveaway!) Let's celebrate with this really simple chocolate chip & peanut butter streusel cake.

This recipe is way simple. Make the topping and reserve a cup for the topping. Mix basic ingredients together and bake. I subbed mini semisweet chocolate chips instead of regular size ones. I find them more delicate in a cake and you can use a little less of them.

The recipe is from Bon Appetit and says it makes 12 servings. What?! Servings for giants? I cut mine into small pieces and placed them into cupcake liners. Makes it easy to distribute at the library!

Happy National Library Week! I hope you celebrate by visiting your library and checking out a book. Check out my National Library Week giveaway! :)

Chocolate Chip & Peanut Butter Streusel Cake
Recipe:
2 1/4 cups all purpose flour (315 grams)
2 cups (packed) light brown sugar (400 grams)
1 cup creamy peanut butter (I used regular (not natural) peanut butter)
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs, room temp
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon (I added this because I just love cinnamon! :)
1 1/2 cup mini semi-sweet chocolate chips (original recipe called for 12 ounces (2 cups) of semisweet chips...but I like the mini chips in cakes)

1. Preheat oven to 350°F.
2. Prep a 13 x 9 pan. I line it with parchment paper and spray with Pam with Flour.
3. Mix together the flour, sugar, peanut butter and butter together in a mixer with paddle attachments on low speed until crumbly. Scoop out 1 cup of the streusel and set aside.
4. Add eggs, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan.
5. Sprinkle with reserved 1 cup streusel and remaining 1/2 cup chips.
6. Bake cake until tester inserted into center comes out clean. Depending on your oven, bake for about 35 minutes. Mine took longer than the recipe - about 44 minutes. Cool cake in pan on rack.

From Bon Appetit May 2001: Link to the original recipe here.

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Banana Chocolate Chip Bundt - Day #8 of Food Librarian's I Like Big Bundts 3

Banana Chocolate Chip Bundt

I Like Big Bundts - Day #8

We all have great intentions. Like exercising everyday. Putting away the dishes as soon as they're dry. Making your bed. And eating all the bananas you bought.

This cake may not help with the exercise bit, but it will take care of those bananas!

Whoo hoo! We are on Day #8 of my marathon bundt making adventure because I Like Big Bundts! November 15th is National Bundt Day and I hope you make a bundt to celebrate!

This bundt is based on Dorie Greenspan's awesome Banana Bundt in her book, Baking: From my Home to Yours. That was my pick for Tuesdays with Dorie and it was well loved by the bakers! I promise you'll love it. I added one cup of semi-sweet chocolate chips to the recipe for an even more delicious treat.

This bundt can be eaten plain or with just a touch of powdered sugar. With bananas, sour cream and butter or yogurt? It is so moist!

Happy Monday! If you have some bananas sitting around, be sure to make this deliciousness.

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt

Recipe: Click here for printable recipe

Adapted from Dorie Greenspan's Baking from My Home to Yours (page 190) (Find it in your library here or on Amazon - really, everyone should have this book and it makes a great holiday gift!)

Bundt Pan: Traditional 12-cup Bundt Pan

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"My Chocolate Chip Cookies" - Alice Medrich

"My Chocolate Chip Cookies" from Alice Medrich's cookbook 

I recently purchased Alice Medrich's cookbook: Chewy Gooey Crispy Crunchy Melt-in-your-mouth cookies. I started with a classic...the chocolate chip cookie.

This recipe calls for melted butter and a rest period...be sure to plan ahead so your dough has time to chill out and relax in your fridge. The dough, because it uses melted butter, comes together in a snap. I mixed mine with a wooden spoon...easy peasy. I used a mix of chopped bittersweet and milk chocolate chunks.


I like to roll out all the balls of dough and keep them in the refrigerator until they are ready for their time in the oven. Or, if I'm actually thinking ahead, I'll pop some of the dough balls into the freezer (uncovered) to harden, then place in a freezer bag for another day. I always keeps plenty of Sharpie pens in the kitchen to write the name and baking temperature/time on the bag...just add a few minutes if you bake from frozen balls.

Recipe: Chewy by Alice Medrich, page 132-133 "My Chocolate Chip Cookies". Find it on Amazon or your library
This blog, Dallas Duo Bakes, posted the recipe online

 

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