chocolate butter cookies

I'm on somewhat of a role for Valentine themed baking. I'm usually lucky if I get just one up the day before. What are you guys baking for Valentine's Day?

These chocolate butter cookies come from America's Test Kitchen. What makes them different is the method of preparation, mostly blooming the cocoa powder with butter and instant espresso powder. This brings out the depth of flavor from the cocoa, which the espresso powder boosts. You then proceed by mixing the remaining butter with the sugar, salt (which I increased by 1/4 teaspoon) and chilled cocoa mixture. As the recipe only has egg yolks, the cookies are a bit denser than a typical butter cookies, especially since there is no leavening. The texture is mealy, almost like a shortbread-brownie hybrid.

The dough is really a dream to work with. I rolled it out between two sheets of wax paper (lightly dusting the bottom and top with confectioners' sugar), then freezing until firm before cutting shapes out. This helps make transferring shapes to the baking sheet easier and also keeps the form of the cookies while its being baked. Scraps are then rerolled and the process is repeated. I did separate the dough in half before refrigerating. (If you refrigerated the dough overnight, let stand at room temperature until somewhat softened but still firm.)

Part of the reason I hesitate to make decorated cookies is because they're time intensive. Most of it is that I hate eating such a beautifully designed piece of work.

In this case, I simply dipped the tops of the cookies in royal icing (the best kind of icing for decorating sugar cookies, in my opinion) and sprinkled with sanding sugar after 3 minutes. I waited so that the sugar wouldn't seep into the icing, but would stand out more once it had dried a little.

You can also use a small offset spatula to spread the icing on top, as I did with these cookies. The royal icing dries into a thin, crisp candy-like shell, and the sugar provides a nice crunch. The contrast between the topping and the cookie balances nicely, and the cocoa in the cookie keeps the icing from being overly sweet.

I highly suggest trying this recipe out, even if you've had trouble with rolled cookies in the past. You'll be glad you did and you'll end up with dozens of tasty cookies!

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chocolate butter cookies
Recipe from Cooks Illustrated

ingredients -

20 tablespoons unsalted butter, softened to cool room temperature (about 65 degrees)
1/2 cup cocoa powder
1 teaspoon espresso powder
1 cup sugar
1/2 teaspoon coarse sea salt
2 large egg yolks
1 tablespoon vanilla extract
2-1/4 cups unbleached all-purpose flour
Your favorite icing or frosting
Various sugars or sprinkles, for decorating

Directions -

1. Adjust oven rack to middle position; heat oven to 375°. Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.


2. In a large bowl, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed with a electric mixer until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. With mixer running on low, add flour in three additions, waiting until each addition is incorporated before adding next and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto counter; divide in half and press into a square. Wrap each square in plastic wrap and refrigerate until dough is firm yet malleable, 45 to 60 minutes.


3. Roll out 1 dough disk between 2 large sheets wax paper (sprinkled with confectioners' sugar, or parchment paper) to even thickness of 3/16 inch. Chill in freezer until firm. Peel wax paper from one side of dough and cut into desired shapes using cookie cutter(s); place shapes on parchment-lined baking sheet, spacing them about 1 inch apart. Gather dough scraps and chill.


4. Bake until cookies show slight resistance to touch, 9 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have overbaked. Cool for 5 minutes, then, using spatula, transfer cookies to wire rack; cool completely. Repeat steps 3 and 4 with remaining dough disks and scraps, rerolling scraps. Decorate as desired.

Makes about 4 dozen 2 1/2-inch cookies.

red velvet cupcakes with stevia in the raw

What better way to say I love you than with a treat that won't send your lover into a diabetic shock?

Hey, I had to temper the mushiness. I'm sorry.

Since my stock of Stevia In The Raw hadn't been used up, I decided this was the perfect time to try their recipe for red velvet cupcakes.

Sugar plays an important roll in baking. Not only does it affect sweetness, but there's a bit of science behind it. Sugar aids in the texture, moisture, and development of the baked good. The leavening helps baked good rise, but sugar does as well as air is beaten into the batter or dough when whipped with the fat, thus aiding the structure. (Read more: Joy of Baking)

Therefore, it reasons that using a sugar substitute will produce a sub-par result. Knowing this, Stevia In The Raw recipes replaces just half the regular sugar with stevia, allowing the sugar to do its thing but at the same time reducing the calories. Will you still notice a difference? Yes. I'll explain later on.

(It's also important to note that many sugar substitutes, stevia included, are much sweeter than sugar. There are conversion rates if adding to a recipe that doesn't require baking, though SITR says you can use the powder 1:1 in baking. Visit their site for more info.)

While this recipe was straightforward, I didn't feel like whipping egg whites. Following the technique of Dorie Greenspan's Perfect Party Cake, I added the egg whites to the buttermilk and gave the batter a 2 minute whip after the baking soda and vinegar were added. The batter was voluminous and tasty.

Now, most brands of stevia have a rather unpleasant licorice aftertaste. This brand is better than many because the aftertaste isn't very pronounced. I started tasting it after a while, especially in the cream cheese frosting, but this was most likely to tasting the batter... Multiple times. Like licking the beaters and finished off the bowl. The family tested some and didn't really notice it, so that's another plus for this brand.

The recipe calls for 3 tablespoons red food coloring. I used an entire 1 ounce bottle of Wilton's coloring paste, which says "concentrated" on the label. I may or may not have tasted it in the batter. This isn't the no flavor version, I don't think. I didn't taste it after the cupcakes had baked up, luckily. However, I'm not sure if I used too much of this type of food coloring. Look at the bowl filled with water!

My changes to the frosting was using just 4 tablespoons butter (for a very lazy reason -- I didn't want to get more out) and adding 1 1/2 cups confectioners' sugar. I realized I didn't want a straight up cream cheese frosting, and since I turned half the batter into a 6-inch layer cake I would need more for frosting it. I'm not going to type those instructions out since other recipes can be found, like the one I linked to below (for my favorite red velvet cake).

I can't complain about this recipe. It produced such wonderfully domed cupcakes. The height was so stunning that I paused before covering them up with the frosting. The memory will live on in pictures. The texture was a little rubbery and a bit on the dry side but not bad at all. I definitely would make these for friends and family concerned with sugar intake, though it's not going to replace my favorite red velvet cake recipe. That recipe doesn't use any baking powder and I wonder if that's why this recipe was on the rubbery-bouncy side. The recipes are almost similar otherwise, though this one called for 3 tablespoons dye. I prefer my modification of 1 tablespoon dye and teaspoons of raspberry jello powder I talked about in that post.

I found another use for the Nordic Ware covered pie pan I reviewed, though it can only fit 8 cupcakes.

Tiny cakes are adorable. This little 6-inch double layer red velvet beauty was made with the remaining batter after making 12 cupcakes. It took about half an hour to bake, so next time I will use both of the cake pans I prepared. If you only have two people in your household, you can make half the recipe. If you make the full recipe and give away or freeze the extras.

I'll leave you with a question: If muffin tins don't have to be greased and floured (assuming you aren't using liners), why do cake pans? I've never had much trouble getting cupcakes out of the tins, and I only grease the bottoms (my Wilton pan is nonstick). However, I would never ever not grease and flour cake pans. In fact, I almost always line them (I didn't this time and it released perfectly). Maybe it's because the cake pans I use have ridges on the bottom and that's why cakes stick if I don't use parchment.

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red velvet cupcake with stevia in the raw
Recipe adapted from Stevia In The Raw

Makes 24 cupcakes

ingredients -

Cupcakes

1/3 cup unsweetened cocoa
3 tablespoons red food color
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
4 egg yolks
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon salt
1/2 cup Stevia Extract In The Raw® Cup For Cup
2 1/4 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional, though you really can't taste it)
1 1/2 teaspoons baking soda
1 1/2 teaspoons white vinegar
2 1/4 cups Cream Cheese Frosting

Cream cheese frosting

2 (8 ounce) packages reduced fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon Stevia Extract In The Raw® Cup For Cup
1/4 cup 1% low fat milk

directions -

Cupcakes

1. Preheat oven to 350°F. Grease two 12 cup muffin tins or use liners.


2. In small bowl combine cocoa, red food color and vanilla, set aside.


3. In large bowl beat together butter and granulated sugar for 3 minutes. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.


4. In another bowl, whisk egg whites with buttermilk. Combine Stevia Extract In The Raw, cayenne pepper, baking powder, and salt with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Beat for an additional 2 minutes.


5. Fill each muffin tin 2/3 full with batter. Bake 13-15 minutes or until a toothpick comes out clean.


6. Remove from oven and let cool 5-10 minutes before removing from tins. Cool cupcakes on rack before frosting.

Cream cheese frosting

In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.

(This confused me. I'd adjust proportions so you end up with exactly as much frosting you need without any extra. The caloric guide says each cupcake gets 1 1/2 tablespoons frosting, though I did use more.)

per serving -

Cupcakes

120 calories, 45 calories from fat, 5g fat, 3g saturated fat, 0g trans fat, 2g protein, 16g carbohydrate,1g dietary fiber, 170mg sodium, 45mg cholesterol.

Cream cheese frosting ( 1 1/2 Tablespoons)

64 calories, 44 calories from fat, 6g fat, 3.6g saturated fat, 0g trans fat, 2g protein, 1g carbohydrate, 0g dietary fiber, 48mg sodium, 16mg cholesterol.

Valentine Cake

Maybe I have no soul. Perhaps I was born without tear ducts, but I (in my aged state) am not one to celebrate Valentine's Day other than to make themed edibles. So another year has passed and I've become more sarcastic than ever before, because the thought of this cake came to me early on and made Valentine's more than just another day for me.

I went with a classic red velvet double layer cake, complete with cream cheese icing. I've only made a red velvet once before, though it was cupcakes, and it was a really deep beet-purple red since I didn't actually have red food dye. The recipe for the cake and frosting came from the America's Test Kitchen cookbook, and my only substitution since I only had 1 tablespoon red dye was to add about 2 teaspoons raspberry Jello powder. Now, a red velvet layer cake has never appealed to me because it's practically in a state of limbo -- not quite chocolate, not really white or yellow. But it's red, and you're expecting it to taste like, I don't know, something other than just red. Adding the raspberry Jello powder gave it a lovely flavor that blended with the hint of cocoa powder, and that is how I will always make future red velvet cakes. I also colored and flavored the frosting with the Jello powder since I was out of red dye, and the chocolate icing was leftover from the football cakes.

This had to be the most difficult cake to slice into because it was the best cake I've ever made. Not just the cake itself, but the decoration and the design on top, it broke my heart.

I will never go to another recipe again. Soft, moist, simple to make and it bakes up wonderfully. The frosting was really good, though I added an extra cup of confectioners' sugar since the description said this was on the softer, looser side than regular frostings. It still was softer even after the extra cup, but any more would probably have made it much too sweet and taken over the tangy flavor of the cream cheese. (The recipe also says to use full fat cream cheese, otherwise it'll be too soupy.)

So Happy Valentine's to everyone, whether it was indeed happy or sad.

Recipe after jump.

Red Velvet Layer Cake
From The America's Test Kitchen Family Baking Book

Serves 8-10

Note: For the cake to have the proper rise and color, you must use natural cocoa powder; do not substitute Dutch-processed cocoa.

ingredients ~

2 tablespoons natural cocoa powder, plus more for dusting pans
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
pinch salt
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
1 1/2 cups granulated sugar
4 cups cream cheese frosting (recipe will follow cake)

directions ~

1. Adjust an oven rack to the middle position and heat to 350 degrees. Grease, line with parchment or wax paper, and dust with cocoa powder two 9-inch cake pans.


2. Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. In a small bowl, mix 2 tablespoons of the cocoa and red food coloring together to a smooth paste.


3. In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just combined. Beat in the cocoa mixture until the batter is uniform.


4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the bater into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking (I didn't do this).


5. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.


6. Line the edges of a cake platter with stripes of parchment or wax paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter (before doing this, place a small blob of icing in the center to hold the cake in place). Spread 1 cup of the frosting over the top, right to the edge of the cake. Place the other cake layer on top and press gently to adhere. Frost the cake with the remaining frosting (I did a crumb coat first, then sealed the cake with more icing) and remove the parchment strips from the platter before serving.

Cream Cheese Frosting

Makes about 4 cups

Note: Do not use low-fat or nonfat cream cheese or the frosting will turn out too soupy to work with. This frosting has a softer, looser texture than other frostings; it won't work with a three-layer cake. If the frosting becomes too soft to work with, let it chill in the refrigerator until firm.

ingredients ~

2 (8-ounce) packages cream cheese, softened
10 tablespoons (1 1/4 sticks) unsalted butter, cut into chunks and softened
2 tablespoons sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups confectioners' sugar (I added an extra cup)

directions ~

1. Beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2-4 minutes.


2. Reduce mixer speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.

To make ahead
The frosting can be refrigerated in an airtight container for up to 3 days. Let the frosting stand at room temperature until slightly softened, about 1 hour, then whip with an electric mixer on medium speed until smooth, about 2 minutes.