springy, fluffy marshmallows

In the spirit of full disclosure, I've never been a fan of marshmallows. Sure, they're fun to roast over an open fire - dancing a tango with the flames in an attempt to garner the perfect glob of toasty brown exterior and molten fluff interior. And, of course, they're a prized member of the golden trio needed to produce a good s'more, joining forces with graham crackers and chocolate in perfect harmony.

But, outside of those exceptions, marshmallows do nothing for me. In and of themselves, they don't have much flavor other than that of...sugar. Furthermore, I find their texture to be rather unpleasant - shouldn't a food whose primary ingredients include sugar and corn syrup simply melt in your mouth without requiring endless chewing??

Those opinions all changed, though, when I finally realized what marshmallows really should be. While the store-bought bagged version offers little more than a tough, flavorless, processed product, homemade marshmallows are, in a word, divine. Bursting with all the goodness of pure vanilla extract and unbelievably tender in texture, they're impossible to resist.

Bonus, they're not hard to make, either. Needing the perfect recipe to accompany the homemade graham crackers for my dear friend's wedding way back in November, I turned to the ever reliable Deb for inspiration. And trust me, I'm never going back. In fact, I'm already looking forward to finding another excuse to whip up a batch - possibly swapping out the vanilla for other flavorings and endless possibilities... :)

Springy, Fluffy Marshmallows
Yield about 96 1-inch cubed marshmallows

About 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg white or reconstituted powdered egg whites
1 tablespoon vanilla (or 1/2 of a scraped vanilla bean or 2 teaspoons almond, coconut, or mint extract)

Oil the bottom and sides of a 15 x 11 x 1-inch nonstick baking sheet and dust to cover with confectioners' sugar.

In a large bowl, sprinkle the gelatin over 1/2 cup of cold water and let stand to soften.

In a 3-quart heavy saucepan or Dutch oven set over low heat, cook the granulated sugar, corn syrup, salt, and additional 1/2 cup of water, stirring with a wooden spoon, until the sugar is dissolved. Increase the heat to medium and allow to boil, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove from the heat and pour the sugar mixture over the gelatin mixture, stirring until dissolved.

Beat the mixture on high speed until white, thick, and nearly tripled in volume, about 6-10 minutes. 

In a separate medium bowl with cleaned beaters, whip the egg whites until they just hold stiff peaks. Add the whites and vanilla to the sugar mixture and beat until just combined. Pour the mixture into the prepared pan (it will be sticky and messy!) and spread into an even layer. Sift 1/4 cup confectioners' sugar evenly over the top. Chill, uncovered, until firm, at least three hours or up to one day.

Run a thin knife around the perimeter of the pan and invert onto a large cutting board. Lifting up one corner of the pan, use fingers to loosen the marshmallow and ease it onto the board. With a large knife, trim the edges and cut into 1-inch cubes. Sift the remaining confectioners' sugar into the now-empty pan and roll the marshmallows through it, coating all 6 sides, before shaking off the excess.

Can be stored in an airtight container at room temperature for up to 1 week.

Adapted from Gourmet via Smitten Kitchen

fudge brownies

Remember those fabulous wedding cake fillings I posted about way back when? You know, before pumpkins and butternut squash got in the way?? At the time, I promised a follow-up recipe to make with any leftover mocha, Nutella, or raspberry goodness...and then I just left you hanging. My most sincere apologies.

When looking for a new brownie recipe to accompany these flavors, I knew that Deb wouldn't let me down. Almost fudge-like in their denseness and chocolatey richness, these bad boys are pretty near perfect on their own. Top them with a dollop of any one of the fillings, though, and they're somehow even better. Either way, they're pretty life changing.

Fudge Brownies
Yield: One 8x8 pan

3 ounces unsweetened chocolate, coarsely chopped
1 stick unsalted butter, plus more for pan
1 1/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
2/3 cup all-purpose flour

Preheat oven to 350°F. Line a 8x8 square baking pan with parchment paper or foil, extending it up two sides of pan. Butter the liner. Set aside.

In a medium heat-proof bowl set over gently simmering water, melt chocolate and butter together until only a couple of unmelted bits remain. Off the heat, stir until smooth and fully melted. Whisk in the sugar, then eggs one at a time, then vanilla and salt. Stir in the flour until fully incorporated and then scrape batter into a prepared pan, spreading out until even. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool before cutting into desired size bars. May also be frozen prior to cutting for cleaner margins.

From Smitten Kitchen

graham crackers

This year has most definitely been a year full of weddings for me - five in all - with three of them being those of my closest friends.

First there was Rach - my Kindred Spirit...and the one who can make me smile at the very thought of her. :) Hers was the stuff of fairy tales - the celebration of a truly great man at last marrying the girl he had fallen in love with as a thirteen year old boy. Oh, and did I mention it was a double wedding with the bride's fabulous sister and her Prince Charming? Such a fun day...and such an honor to not only stand up in support of my beloved friend in Malibu Blue but also make the 'cutting' cake for the bride and her groom.

September brought the wedding of Lolo - my greatest encourager...and the one I can always count on for amazing hugs and late night giggle parties. :) Hers was the perfect Southern affair - Hotlanta style. With a bridal party that included our group of close friends - looking mighty fine in Italian Plum, if I must say so myself - and a reception full of fabulous dance moves, it was pretty much the perfect wedding weekend.

And alas, most recently, there was the wedding of Cater - my rock...and the one who's listening ear, wise counsel, and patient heart mean the world to me. Hers showcased the beauty of Virginia Autumn like none other. Held at a quiet, rural vineyard and embraced by the last fall-tinted mountain trees of the year, the evening was the very definition of understated sophistication. Opting to forgo a wedding cake for a bonfire and s'mores bar, the lovely bride had, like most any reasonable person, planned on purchasing some good ol' dependable store-bought ingredients for the sweet treats. Ah but I, of course, would have none of it. Without having ever made either of them before, I insisted upon contributing enough homemade graham crackers and marshmallows to feed 100 hungry s'mores makers. Oy vey...no pressure there!

First up, graham crackers. Talking about the project at work, my coworkers repeatedly asked me if it was worth the effort...are homemade graham crackers really any better than the ones in that dependable blue box at the store? The conclusion? Absolutely. Especially considering the fact that I had to go a step further and...wait for it...monogram them. Seriously, how can you say no to homemade monogrammed graham crackers?!

The flavor of the crackers wasn't incredibly different than the store bought variety...it was just better. Using basic pantry staples, the final product boasted a pure, uncomplicated honey graham flavor. The texture - though slightly less crunchy and crumbly than the packaged ones - had just the right amount of crispness and chewiness to enjoy as a simple snack...or as a piping hot s'more... :)

Note: While I very often measure my baking ingredients by volume, I took the time to weigh everything but the baking soda and salt for this recipe.

Graham Crackers
Yield: about 4 dozen 2-inch squares

2 cups plus 2 tablespoons (300 grahams) all-purpose flour
1/2 cup (75 grams) whole wheat flour
1 cup (176 grams) brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon (4 grams) coarse sea salt
7 tablespoons (100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey (I used clover)
5 tablespoons (77 grams) whole milk
2 tablespoons (27 grams) pure vanilla extract

Topping:
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) cinnamon

Combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Pulse on low speed to incorporate. Add the butter and pulse in 1-second bursts until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and pulse in 1-second bursts until the dough has come together. It will be very soft and sticky. Transfer the dough to a large piece of plastic wrap that has been lightly dusted with flour. Form into a disk, wrap, and chill until firm, at least 2 hours.

Meanwhile, prepare the topping by combining the sugar and cinnamon in a small bowl, stirring until blended. Set aside.

Divide the chilled dough in half and return one portion to the freezer. Working on a large sheet of parchment paper that has been evenly dusted with flour, roll the dough into a long rectangle, approximately 1/8 of an inch thick. Use either a cookie cutter or a pastry cutter to cut the crackers into the desired shape. Transfer the cutouts to a silicone mat-lined baking sheet, leaving at least an inch between them. Re-chill and re-roll dough scraps as needed. (The dough will get stickier as it warms to room temp.)

Chill the dough once more in the freezer until firm, about 15 minutes. (I started skipping this step on about batch 3 out of 5, and I didn't notice a difference in the final product.)

Meanwhile, preheat the oven to 350°.

If desired, use the blunt end of a wooden skewer to create a dotted pattern on the top of each cracker or use a small cookie/fondant cutter to lightly press a unique design. Lightly and evenly top with a dash of the topping mixture.

Bake for 12-18 minutes until firm and slightly firm to the touch. Allow the crackers to cool on the baking sheet for 2 minutes then transfer to a cooling rack until completely cooled. Store in an airtight container.

(Note: These freeze very well. Simply allow the crackers to come to room temperature before serving.)

Adapted from Smitten Kitchen

pumpkin blondies

When I discovered this recipe last year, I knew it was going to become a yearly staple in my kitchen. The first time I baked them was in Greenville, SC (one of my very favorite cities!) as a special treat for the resident physicians I was working with for a month...and they disappeared within a few hours. The second time I baked them was in Charlotte, NC (ahhh the Queen City) as a special treat for the resident physicians I was spending the following month with...and they disappeared within a few hours. And this year, I made them as a special treat for my coworkers...and - you guessed it - they disappeared within a few hours minutes. Sense a theme? :)

With their super moist texture, these bars, in all honesty, probably resemble cake more than blondies - not that that's a bad thing! The pumpkin flavor is predominant, shining through in all its glory, and is perfectly sweetened by the two types of chips.

As a bonus, these bars also freeze wonderfully. I reserved a few of them from my 'take to work' tray and stashed them in the freezer to save for a 'welcome back from Iraq' party (more on this later!), and the second version was just as delicious as the first. Simply allow them to thaw at room temperature and serve as usual.

Pumpkin Blondies

2 cups all1purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 1/2 cups butterscotch chips, divided
1/2 cup chopped, toasted nuts (optional - I've never added them)

Preheat the oven to 350°. Line a 9x13-inch baking dish with parchment paper or aluminum foil, leaving an overhang on the long sides.

In a medium bowl, sift together the flour, pumpkin pie spice, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the butter and  sugars on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer running on low speed, add the dry ingredients and mix until just incorporated. Stir in the white chocolate chips 1 cup of the butterscotch chips (and the nuts, if using). 

Spread the batter evenly in the prepared pan and sprinkle the remaining 1/2 cup of butterscotch chips over the top. Bake until the edges begin to pull away from the sides of the pan and a tooth pick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and allow to cool completely before cutting.

Use the parchment paper/foil hangers to remove the bars from the pan. Cut into 24 squares and serve.

Adapted from Martha Stewart via Annie's Eats

apple crisp

When it comes to desserts in this country, I feel like there are two opposing camps: those who prefer cake and those who side with pie. Well, I suppose there's the third group, championed by my dad, who will take a slice of both, thank you very much...but we'll just humor them for the moment. ;-) I'm a cake girl myself (though I would never turn down a piece of good peach pie).

That being said, this time of year, members of both dessert parties tend to pay more than a little attention to that great all-American favorite: apple pie. Served warm with an essential side of melty vanilla ice cream, it's the perfect fall treat to break up the pumpkin dessert obsessions of the season. The trouble is, I've had one too many disappointing slices of that particular pie. You know the kind. That pie that looks so pretty on the outside but is little more than soggy crust and watery apples on the inside. Oh, I know there are zillions of recipes for genuinely delicious versions of the dish. But, in my mind, I'd rather just have one of my childhood favorites...apple crisp. Specifically, my mom's apple crisp.

In our home, pie may have reigned supreme during the summer in the form of strawberry, but come fall, it was always pushed aside in favor of our favorite crisp. I'm not sure where my mother got this particular recipe, but it's been our go-to version for as long as I can remember. Try it, and I'm sure you'll understand why.

By the way, when I made this a few weeks ago for some girlfriends in honor of our movie-night-slash-slumber-party at my house (fact: us gals are never too old for slumber parties!), some people who will who will remain nameless snuck into the leftovers to finish it off for breakfast. ;-) No judgement here. It is half fruit...

Note: My mom usually increases the recipe a little to fit in a 9x13 inch baking dish by adding a couple of apples, which spreads them out a little and speeds up the cooking time. I actually wanted a slightly thicker finished product this time around, so I stuck with the smaller dish. If you make it in the larger dish, it should definitely be done by 40 minutes. If you go with the smaller dish, you may have to increase the time by 10-15 minutes. Just keep a close eye on it to make sure the topping doesn't get too dark!

Apple Crisp

6 medium apples, peeled, cored, and chopped

for the topping:
1 cup oats
3/4 cup brown sugar
1/2 cup flour
1/2 cup butter
1 tbsp cinnamon

Preheat the oven to 375°.

Place apples in a greased 9x9 inch square pan, spreading evenly.

With a pastry cutter, mix the topping ingredients until crumbly. Sprinkle evenly over apples. Bake for 40-45 minutes, covering with aluminum foil if the topping starts to darken too much.

Serve warm or at room temperature.

project wedding cake: best yellow cake

This past May 19th was a very special day. On that gorgeous spring afternoon, my dear friend Rachael - my Kindred Spirit, confidante, encourager, voice of reason, popcorn-and-a-movie-night-partner, and former roommate - married the boy who's heart has belonged to her since he was 13 years old. And if that's not sentimental and romantic enough, the event was a double wedding with Rach's sister Sarah - also a good friend of mine - pledging her love to her Prince Charming during the same ceremony. Yes, it was the stuff that fairy tales are made of.

I was incredibly honored to stand as a bridesmaid for Rach on her special day and equally thrilled to be asked to make the wedding cake. Now, an explanation is in order. Since the guests were all treated to cupcakes made by the heroic mother-of-the-brides, my cake was simply a small treat for Rach and her hubby Frederick to cut, eat, and enjoy on their honeymoon. Just a no-fuss 2-layer 9-inch cake topped with a 2-layer 6-inch cake. Yummy yellow cake + raspberry filling + vanilla buttercream. Fun to make and easy to manage.

Which brings us to today. Today, my friends, I'm questioning my sanity...my gumption...my culinary courage. You see, my friend Natasha asked me a few months ago if I would be willing to make her wedding cake this Labor Day weekend. Armed with the confidence of success from my first cake and eager to repeat the experience, I immediately told her I would love to. One minor detail: the cake is for 150 people. Oh, and the wedding is in my hometown...which is 3 1/2 hours from where I now live. And, I have to work up until the evening before the wedding. Excuse me for a moment while I go have a panic attack.

So, to make this manageable, I've scoured the internet (seriously, what did we do before the world wide web??) looking for information on everything from what size pans I should use to how to transport and assemble the finished product. Conclusion on the pan size? A professional cake baking friend of mine advised me to plan on feeding 70-75% of the expected guests, which in her experience has been the right amount to avoid having a ton of cake left over. So, I'll be making a 12", 9", and 6" (to be saved for the couple), as well as individual 12" and 6" layers. I'm keeping the base at 12" instead of going to 14" or larger, because the couple has a 16" block of wood that they wish to use for the cake stand, and I want it to fit appropriately.

Oh, and what are the flavors, you ask? Top layer = mocha marble with mocha filling. Middle layer and separate 6" cake = chocolate with chocolate-hazelnut filling. Bottom layer and separate 12" cake = yellow with raspberry filling. All covered in vanilla buttercream. Deep breath.

I'll be baking the layers over the upcoming weeks and freezing them in several layers of plastic wrap to keep them fresh. I'm also planning to make the filling in the days leading up to the big event so that the only thing I'll need to do that morning is make the frosting and assemble. No big deal, right?

Which brings us to the first recipe. Who knew yellow cake could be so incredibly good? My mom and I first discovered this cake a few years ago when making a coconut layer cake, which is what the original recipe involves. Yes, it's out-of-this-world as a coconut cake. But, it's also insanely good with raspberry filling (as well as several other treats I've dreamed up in the past and will one day share...) Bottom line: this is the only yellow cake recipe you'll ever need.

Best Yellow Cake
Yield: one 3-layer 8" cake or one 2"-thick 12" cake

1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup milk
1 1/2 tsp pure vanilla extract
1 1/2 tsp almond extract

Preheat the oven to 350°. Butter and flour the cake pan(s) and line with a round of parchment paper or wax paper.

Whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter at medium speed until creamy. Gradually add the sugar, beating well. Add the eggs one at a time, beating until blended after each addition.

On low speed, add about 1/3 of the flour mixture to the butter and sugar followed by about half of the milk. Repeat, ending with the flour mixture. Beat until just combined. Stir in the flavorings. Pour into the pans, dividing evenly if making a layer cake.

Bake for 20-25 minutes (5-10 minutes longer if using the 12" pan) or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from the pans and cool on wire racks.

Adapted from Christmas with Southern Living 2001

oatmeal-coconut cookies

One of my dad's greatest mottos in life is this: You can never have too many desserts in the house. While some people claim to have a sweet tooth, my dad most definitely has an entire mouth full of them. And because of this, cookies have always been an unquestionable staple in my parents' house. In fact, some of my greatest childhood memories include time in the kitchen with my mom and sister, baking and decorating cookies and eagerly presenting them to my dad for his enthusiastic - and inevitable - taste of approval.

Throughout those years and even to this day, this recipe remains an utmost family favorite. Soft and chewy with the perfect marriage of oatmeal and coconut and the delightful whisperings of vanilla extract...they're.just.so.good! During my recent vacation/trip home, while looking through my mom's beloved, falling apart, stained, and tattered church cookbooks on my search for a certain marinade, I spotted this recipe...and got an immediate craving. So I acted in the only way I new how...I preheated the oven. And my dad's reaction after his first bite? Just as enthusiastic and approving as it was when I was little.

Oatmeal-Coconut Cookies
Yield: about 4 1/2 dozen

1 cup butter, softened but still cool
1 cup packed brown sugar
1 cup sugar
2 eggs
2 tsp pure vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup oats, preferably old-fashioned
1 cup coconut

Preheat oven to 350 degrees.

Sift together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream sugar and butter on medium-high speed. Add eggs one at a time, mixing well after each addition. Beat in vanilla. Add dry ingredients, mixing until just incorporated. Stir in oatmeal and coconut until well blended.

Drop heaping teaspoons of dough, 2 inches apart, on a parchment paper-lined baking sheet. Bake for 10-12 minutes or until the perimeters are lightly golden brown and the centers are set but still puffy. Allow to cool on the baking sheet for 1-2 minutes before moving to a wire rack.

double decker berry pavlovas

As a general rule, I am in no way a daredevil. I always turn my car off when I'm pumping gas. I don't cut the tags off my mattresses. I count my purchases before I get in the '15 items or less' line at the grocery store. I walk the straight and narrow.

But on this day, my friends, I mustered up every ounce of courage I could find and took a risk to beat all risks: I attempted to bake a Pavlova (for the first time!) on a hot, HUMID, scattered t-storm, summer day. I know...from Model Citizen to Wild Child. It's a slippery slope.

Anyone who's ever made this featherlight treat, or its first cousin, meringues, knows the countless warnings that come with each recipe: baking these on a humid day will most certainly lead to 'weeping' or 'beading' of  moisture on the finished product. So why take the risk?? Two reasons. One, after extensive research, I found several convincing articles stating that the amount of sugar, the rate at which you add it, and the total baking time are far greater determiners of the final texture than the weather. Two, this dessert was not meant for just any occasion...it was for an Olympics opening ceremony party. Go big or go home!

And truthfully, what better dessert for a London-based parade of nations celebration than this? With origins in New Zealand or Australia (depending on whom you ask!) and a name inspired by a famous Russian ballerina who claimed England as her home, Pavlova is the perfect multicultural sweet treat. Add billowing, fresh whipped cream, ruby red strawberries, and sweet blueberries, and you now have a patriotic-colored dessert that is just about perfect for cheering on Team USA.

Back to the recipe. The taste was phenomenal with the richness of the brown sugar and the lovely essence of vanilla playing perfectly off the light cream and berries. And the texture...oh my, the texture...consisted of a light, tender, crispy exterior and a chewy interior. In other words, heaven.on.a.plate.

Note: The original recipe calls for meringues baked in three 8" cake pans, resulting in one large, tiered Pavlova. I opted to pipe individual-sized rounds on a baking sheet. Also, in the spirit of London's famous red buses, I went with a double decker presentation rather than the three-layered variety.

Double Decker Berry Pavlovas
Yield: 8-10 servings

1 cup superfine granulated sugar*
1/2 cup packed light brown sugar
1 1/2 tbsp cornstarch
1 1/2 tsp pure vanilla extract
2 tsp distilled white vinegar
3/4 cup egg whites (from 5-6 large eggs), at room temperature

2 lb strawberries, trimmed and quartered
1 lb blueberries
2 tbsp granulated sugar

1 1/2 cup heavy whipping cream
1/4 cup confectioners sugar
1 tsp pure vanilla extract


Preheat the oven to 275°F. Line two baking sheets with non-stick baking mats or parchment paper.

Pulse the sugars and cornstarch in a food processor until well combined. Stir together vanilla and vinegar in a small bowl. Set aside.

Beat the egg whites with a pinch of salt at medium speed until they hold soft peaks. Increase speed to medium-high and add the sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add the vinegar mixture, then beat at high speed until the meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into a pastry bag and pipe into circles (about 3 inches in diameter), creating a slightly higher brim around the perimeter to hold the whipped cream and berries.

Bake until the meringues have a crisp crust and feel dry to the touch, about 45 minutes-1 hour (insides should still be marshmallow-like). Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven for 1 hour.

Meanwhile, toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour). Prepare the whipped cream by beating the cream, sugar, and vanilla until soft peaks hold.

To assemble, place 1 meringue on each plate and top with a large dollop of whipped cream followed by a spoonful of berries. Repeat with a second layer.

*Can be made by processing regular sugar in a food processor until fine and powdery, about 45 seconds.

Adapted from Epicurious

chocolate chip cookie dough-filled devil's food cake with buttercream frosting

There are so many things 'right' about this dessert. Three layers of moist chocolate cake? Yes. Rich, creamy buttercream? Uh-huh. Two layers of fluffy filling reminiscent of chocolate chip cookie dough? Ohhh yeah.

In my family, we have the philosophy that if it's worth celebrating, it's worth making a three (or more) layer cake for. As such, we take our celebratory cakes very, very seriously. Mixing this cake with that frosting and these fillings - my mom and I love to explore endless varieties of flavor combination goodness. And this, my friends, is a winning combination. Seriously, it's hard to go wrong with the chocolate cake recipe that has been a staple in my parents' kitchen for several years - it's the perfect blend of rich-but-not-too-rich chocolate flavor and  super-moist-but-still-sturdy texture. Add to that this buttercream frosting that shows off just how delicious vanilla extract really is. And if that's not enough, throw in a filling that confirms once and for all that cookie dough really does have addictive properties.

In other words, find something - anything - worth celebrating and make this today. And let the party begin.

Chocolate Chip Cookie Dough-Filled Devil's Food Cake with Vanilla Buttercream Frosting

For the cake:
4 ounces unsweetened chocolate, chopped
1/4 cup Dutch-processed cocoa
1 1/4 cups boiling water
3/4 cup unbleached all-purpose flour
3/4 coup plain cake flour
1 tsp baking soda
1/4 tsp salt
2 sticks unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
3 large eggs, at room temperature
1/2 cup sour cream
1 tsp vanilla extract

For the filling:
2 sticks unsalted butter, at room temperature
1/2 cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
1/2 tsp salt
2 tbsp milk
2 tsp vanilla extract
1/4 cup mini semi sweet chocolate chips

For the frosting:
5 sticks unsalted butter, softened
5 cups Confectioners’ sugar
1/4 tsp salt
4 tsp vanilla extract
1/4 cup heavy cream

To make the cake:

Preheat the oven to 350°F. Grease three 8-inch cake pans and line the bottom of each pan with a round of parchment paper or waxed paper.


Combine the chocolate and cocoa in a medium bowl and pour the boiling water over, whisking until smooth. Set aside. Sift together the flours, baking soda, and salt in a second medium bowl. Set aside.


In a large mixing bowl, beat the butter at medium-high speed until creamy, about 1 minute. Add the brown sugar and beat at high speed until light and fluffy, about 3 minutes, scraping down the bowl occasionally with a spatula. On medium-high speed, add the eggs, one at a time, beating 30 seconds after each addition. Reducing the speed to medium, add the sour cream and vanilla and beat until combined, about 10 seconds. On low speed, add about a third of the flour mixture, followed by about half of the chocolate mixture. Repeat, ending with the flour mixture. Beat until just combined, about 15 seconds, making sure to not overbeat. 


Divide the batter evenly among the cake pans and smooth the batter to the edge of each pan with a spatula.  Bake until a toothpick or skewer inserted in the center comes out clean, 20-30 minutes. Cool the cakes on wire racks for 15-20 minutes. Run a knife around each pan perimeter to loosen. Invert each cake onto a large plate, peeling off the parchment paper and then reinverting onto a rack. Cool completely.


To make the filling:


In a medium bowl, beat together the butter and brown sugar until creamy. Mix in the confectioners’ sugar, one cup at a time, until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Fold in the chocolate chips with a spatula.

To make the frosting:

In a large bowl, beat the butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Add the vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

To assemble the cake:

Place one layer of cake on a cake board, platter, or stand. Spread 1/2 of the filling evenly over the cake, leaving a 1/4 inch border around the perimeter. Place a second layer of cake on top and repeat with the remaining filling. Top with the final layer of cake. Cover the entire cake in a very thin layer of frosting and then refrigerate for at least 15 minutes. This will create a 'crumb coat' and minimize the amount of chocolate crumbs showing through the white frosting. Once the crumb coat is firm to the touch, use the remainder of the frosting to cover the cake, decorating as desired.

Cake from The New Best Recipe. Filling adapted from Annie's Eats. Filling adapted from Cooks Illustrated April 2007 via The Way the Cookie Crumbles.

buckeye fudge brownies

There are some days that only a concentrated dose of chocolate will fix. Ask virtually any female. It's a proven fact.

Anticipating a difficult end to the work week, my coworkers were actually dreading the arrival of Friday afternoon last week. Determined to decrease the stress level for everyone, I decided that a sweet treat was most definitely in order. Enter: these brownies. Or, shall we simply call them fudge? So incredibly rich and dense, they could easily fall into either category. And that's just fine by me. Add a middle layer of sweet peanut butter filling, and these babies are the perfect de-stresser for just about any situation.

Full disclosure: I actually wasn't crazy about this recipe at first. A little too eager to try the finished product, my still-warm-from-the-oven sample had a texture that was just too soft for my liking. But, after (im)patiently waiting for them to cool to room temperature, they finally won me over. And if my coworkers' opinions mean anything (one of them admitted to eating four), I wasn't the only one to fall under their spell. Moral of the story: these are best eaten at room temperature or colder.

Buckeye Fudge Brownies

1 1/4 cup unsalted butter (2 1/2 sticks)
2 1/2 cups sugar
1 3/4 cups unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
4 large eggs, cold
1 cup all-purpose flour

1 (14 oz) can sweetened condensed milk
1/2 cup smooth peanut butter

Preheat the oven to 325°F. Line a 9x13 inch baking dish with parchment paper or foil, leaving an overhang on two opposite sides.

In a large bowl whisk together the peanut butter and sweetened condensed milk. Set aside.

In a second large, heatproof bowl, set over a pan of barely simmering water, combine the butter, sugar, cocoa, and salt. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the pan and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.

Spread half of the mixture evenly in the lined pan. Top with the peanut butter mixture, distributing it evenly over the brownie layer. Top with the remaining brownie batter and spread it into a smooth surface.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 30-35 minutes. Let cool completely on a rack then place the pan in the freezer until the bars are firm. (This will allow for the smoothest, cleanest lines when cutting the brownies into squares.)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares.

Brownies adapted from Smitten Kitchen; Peanut butter filling from Cookies and Cups

laura bush's texas governor's mansion cowboy cookies

If I had to choose one recipe to call my signature 'dish', it would be this one. Yes, I know that, as the title suggests, the distinction technically already belongs to the lovely former First Lady. But with as many times as I've made this recipe over the past 12 years (countless!), I'd like to think that it's a joint collaboration between the two of us.

Every four years, in the months leading up to the presidential election, a certain American women's magazine posts cookie recipes submitted by the wives of the Republican and Democratic presidential nominees. In return, they ask their readers to exercise their patriotism and freedom of baking by whipping up the opposing recipes and voting for their favorite. Of the five First Baker nominee elections, all but one of the winners have gone on to live in the White House. Clearly, this process is a (nearly) perfect reflection of the political ideologies taste buds of our country! This particular recipe handed Mrs. Bush a landslide victory over Mrs. Gore's gingersnaps in 2000. And I must say, it gets my vote every single time I make them. In the spirit of Americana and good food, happy 4th of July, y'all!

Laura Bush's Texas Governor's Mansion Cowboy Cookies
Yield: enough cookies to feed most of the Lone Star State

3 cups flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 1/2 cups butter, at room temperature

1 1/2 cups sugar

1 1/2 cups brown sugar

3 eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened coconut flakes

2 cups chopped pecans (8 oz) (optional - I omit)

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Adapted from Family Circle magazine 

peanut butter-stuffed, buttercream-topped chocolate cupcakes

This past weekend simply begged for a special treat worthy of a grand celebration. Closing out my very first week at my new job...AND the arrival of my first big girl paycheck...meant that something sweet was definitely a necessity. Enter: Celebratory Cupcakes. Stuffed with a rich peanut butter filling and topped with a pillow of vanilla buttercream frosting, these moist chocolate treats were perfect for the occasion.

Note: These tasty gems are also a good morale boost when your power goes out during a horrible heat wave, and you can't open your refrigerator to access your less indulgent food. In the midst of 100°+ temperatures in Virginia this weekend, a horrific storm pummeled our state, leaving over one million people without electricity. Thankfully, my power was only out for what seemed like forever 36 hours, which is nothing more than a little inconvenience compared to the week-and-a-half-to-two-weeks that my parents have been told they'll be without power. Yikes! So glad my friends and I had these goodies to enjoy by candlelight in my dark little apartment while we discussed the many things we're thankful for.

Peanut Butter-Stuffed, Buttercream-Topped Chocolate Cupcakes

Yield: about 18 cupcakes

Cupcakes: 

1/2 cup plus 1 tablespoon Dutch-process cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract

3/4 cup sour cream (I used vanilla Greek yogurt)

Preheat the oven to 350˚ F, and line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water and whisk until smooth.  In another bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.

Melt the butter in a saucepan over medium-low heat. Place the sugar in a large mixing bowl and add the melted butter. Mix with an electric mixer until the mixture is cool, 1-2 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream (or yogurt), beginning and ending with the dry ingredients and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Filling:

3/4 cup butter

1/4 cup peanut butter

4 cups powdered sugar

2 tablespoons milk

Beat together butter, peanut butter, and milk in a large mixing bowl. Add powdered sugar one cup at a time, beating well after each.

When the cupcakes have cooled, cut a cone out of the top of the cupcakes and fill the holes with a small dollop of filling. Trim the bottom of each cone to fit over the filling and replace the little "caps."

Buttercream Frosting:

20 tablespoons (2 1/2 sticks) unsalted butter, softened

2 1/2 cups confectioners’ sugar (10 ounces)

1/8 tablespoons table salt

1 tablespoon vanilla extract

2 tablespoons heavy cream

In a large mixing bowl, beat butter at medium-high speed until smooth. Add the confectioners’ sugar and salt, and beat at medium-low speed until most of the sugar is moistened. Add the vanilla and heavy cream, and mix at medium speed until incorporated. Then increase speed to medium-high and beat until light and fluffy, about four minutes, scraping down bowl once or twice.

Using a pastry bag with a large tip, pipe a generous portion of frosting onto the top of each cupcake.

Cupcakes adapted from Martha Stewart's Cupcakes via Annie's Eats, Filling adapted from  Created by Diane. Frosting adapted from Cook's Illustrated via The Way the Cookie Crumbles.

double chocolate coconut cookies

For better or for worse, life is full of changes and new beginnings...a fact that I've rarely been known to embrace. Today, however, was different. Today, I worked my first shift as a (resident) pediatrician...the fulfillment of a dream I've held dear since I was a little girl. Full of nerves and butterflies, I very nearly giggled when I first heard myself say, "I'm one of the doctors who will be taking care of you today." Thankfully, I refrained myself.
Today also marks the beginning of an adventure I've been tempted to undertake for the past couple of years...the beginning of my very own little food blog. After all, I hear pediatric resident physicians have endless free time...right?
And what better way to celebrate these new beginnings than with chocolate...double chocolate. And coconut. Because in my book, neither of those is ever a bad idea...and together, they're pure magic. Rich and brownie-like, these cookies are pure decadence.

Double Chocolate Coconut Cookies
Makes about 5 dozen

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups white chocolate chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (I omitted)

Preheat oven to 350°F. In a large bowl, mix butter and sugars on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.


Sift together flour, cocoa powder, baking soda, baking powder, and salt in a second bowl. Mix into the butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts (if using).


Drop by rounded tablespoons onto a baking sheet lined with parchment paper or a silicone mat. Flatten slightly. Bake until set around the edges and slightly puffy in the center, 10-12 minutes. Let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for up to 1 week.


Adapted from Martha Stewart's Cookies