Grandma Loa's Zucchini Bread

1 cup oil
2 cups sugar
3 eggs
3 tsp vanilla
2 cups shredded zucchini
1 oz square unsweetened chocolate, melted & cooled
3 cups flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
1/2 cup chocolate chips + 1 Tbsp flour

Preheat oven to 350 degrees. Grease and flour 2 8x4, or 4 small bread pans. Mix oil, sugar and eggs together well.  Add zucchini, vanilla and melted chocolate.  Sift together dry ingredients, add to wet ingredients and mix until just combined. Toss chocolate chips with 1 Tbsp flour, then mix into batter. Pour evenly into pans & bake for 1 hour for large pans or 30 minutes for small pans.  Cool 15 minutes in pans, then turn onto cooling rack to cool completely.

Sweet Potato Pie

ever since david developed his pumpkin allergy, i have made this as a substitute. it's yummy! (ps we don't put in the bourbon, i just increase the vanilla a bit...)

The Best Sweet Potato Pie

For prebaking the pie shell, we prefer metal or ceramic pie weights because of their heft and ability to conduct heat. Remove the foil lining and weights only after the dough has lost its wet look and has turned straw-colored from its original yellow hue. This will prevent the sides of the pie shell from slipping down and losing their shape. The sweet potatoes cook quickly in the microwave but can also be pricked with a fork and baked uncovered in a 400-degree oven until tender, 40 to 50 minutes. Some tasters preferred a stronger bourbon flavor in the filling, so we give a range below. If you like molasses, use the optional tablespoon; a few tasters felt it deepened the sweet potato flavor. Serve the pie with whipped cream.

Pie Dough
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon table salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter , chilled, cut into 1/4-inch pieces
3 tablespoons vegetable shortening , chilled
4 - 5 tablespoons ice water

Sweet Potato Filling
2 pounds sweet potatoes (about 5 small to medium)
2 tablespoons unsalted butter , softened
3 large eggs
2 egg yolks
1 cup granulated sugar
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon table salt
2 - 3 tablespoons bourbon
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar

Instructions
1.1. In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine. Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2.2. Sprinkle 4 tablespoons ice water over mixture. With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of hand; add up to 1 tablespoon more ice water if necessary. Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4-inch disk. Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.

3.3. Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until malleable). Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk about 1/8 inch thick. Fold dough in quarters, then place dough point in center of 9-inch pie plate; unfold dough.

4.4. Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Trim edge to 1/2 inch beyond pan lip. Tuck rim of dough underneath itself so that folded edges are about 1/4 inch beyond pan lip; flute dough. Refrigerate pie shell for 40 minutes, then freeze for 20 minutes. (This two-step process helps to reduce shrinkage of the crust during baking.)

5.5. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 18-inch square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil. Bake, leaving foil and weights in place until dough dries and lightens in color, 17 to 20 minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. Bake until light golden brown, about 9 minutes longer. Remove from oven; reduce oven temperature to 350 degrees.

6.6. Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave (see illustrations below). Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. (If potatoes are too hot to handle comfortably, fold double layer of paper towels into quarters and use to hold potato half). Repeat with remaining sweet potatoes; you should have about 2 cups. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.

7.7. Whisk together eggs, yolks, sugar, nutmeg, and salt in medium bowl; stir in bourbon, molasses (if using), and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

8.8. Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.

Step-by-Step
Preparing the Sweet Potatoes
1. In preparing for microwaving, lay the sweet potatoes out in a fan shape on a double thickness of paper towels.

2. Cut each cooked potato in half crosswise, then scoop out the pulp into a mixing bowl with a small spoon.

3. Mash the cooked potatoes coarsely with a fork or spoon. Some small lumps of potato should remain.

Makes one 9-inch pie, serving 8 to 10. Published November 1, 1999. America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston.

Triple Chocolate Pecan Pie

Just getting ready to make my favorite Thanksgiving pie. Thought I'd share it with you.
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.

Pie Shell
1 1/4 cups unbleached all-purpose flour , plus extra for dough and rolling surface
2 tablespoons confectioners' sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening , frozen, cut into small pieces
1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk , beaten with 1/8 teaspoon water

Filling
3 tablespoons unsalted butter , cut into 1-inch pieces
3/4 cup dark brown sugar
1/2 teaspoon table salt
2 large eggs
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup whole pecans (4 ounces), toasted and chopped into small pieces
2 ounces white chocolate , chopped into 1/4-inch pieces
2 ounces milk chocolate , chopped into 1/4-inch pieces
2 ounces semisweet chocolate , chopped into 1/4-inch pieces

INSTRUCTIONS
1. 1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
2. 2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
3. 3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).
4. 4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.
5. 5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.
6. 6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
7. 7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
8. 8. Pour mixture into warm shell and scatter chocolate pieces over pecan mixture; gently press the chocolate into the filling with the back of a spoon. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
Serves 8. Cook's Illustrated. Published November 1, 1995. http://bit.ly/fHQVwL

Hot Fudge Pudding Cake

Serve the cake warm with vanilla ice cream or freshly whipped cream. Leftovers can be reheated, covered with plastic wrap, in a microwave oven.
Ingredients
1 1/2 cups water
2/3 cup Dutch-processed cocoa powder (2 1/2 ounces)
1/3 cup brown sugar (packed, 1 3/4 ounces)
1 cup granulated sugar (7 ounces)
6 tablespoons unsalted butter
2 ounces semisweet chocolate or bittersweet chocolate, chopped
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
2 teaspoons baking powder
1 tablespoon vanilla extract*
1/3 cup whole milk
1/4 teaspoon table salt
1 large egg yolk
(*Optional: decrease vanilla to 1 tsp and add 1 1/2 tsp almond extract)
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to combine; set aside. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.
2. Pour batter into prepared baking dish and spread evenly to sides and corners. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter); pour water gently over cocoa mixture. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. (Do not overbake.) Cool cake in dish on wire rack about 25 minutes before serving.
From Cook's Illustrated Magazine, May 2002.

Pain Au Chocolat

As a missionary in the south of France, David and his companions tried to find the easiest & least expensive way to mimic the amazing food they saw around them. Literally translated, Bread with Chocolate is a family favorite that is often the star at FHE :



2 cans Pillsbury Crescent Rolls (regular flavor- 8 rolls per package)
1 -6.8 ounce bar Hershey's Special Dark Chocolate
Powdered Sugar

Preheat oven to 375 degrees. Cut or break bar into 16 pieces along score marks, then carefully cut in half again for 32 narrow pieces. Open, unroll and separate the roll dough. Place one piece of chocolate on the widest end of the dough and roll one rotation, then add a second piece and continue rolling all the way up. Place on parchment lined, or greased baking sheet. Follow the same proceedure with the remaining 15 rolls. Bake in center of oven for 11-15 minutes, until rolls are light golden brown.
Allow to cool for 10 min. on baking sheet, then sprinkle lightly with powdered sugar and transfer to serving plate.

Well-Rested Cookies

In my search for the perfect chocolate chip cookie (or any kind of cookie, really) I overheard a rumor that allowing cookie dough to rest in the refrigerator for 24-36 hours is key to perfect appearance, taste and texture. I have noticed that when I make a large batch & bake in installments, the latter cookies do look and taste better so I did some research online. I found this interesting article from the NYTimes,
and contrasted it with another article I found in Cook's Illustrated (my FAVORITE magazine) and both agreed that cookie dough does, in fact, benefit from a resting period. While I don't always have the luxury of time to take advantage of this little known fact, I am planning ahead this weekend so I can experiment and see the results for myself. I have mixed my favorite (all-butter) Chocolate Chip Cookie recipe & put it in the fridge to wait! I'll let you know how it turns out!

Big And Chewy Chocolate Chip Cookies
3 1/3 Cups all purpose flour
3/4 t baking soda
1/2 t salt
16 T (2 sticks) butter, melted & cooled
1 1/4 c packed brown sugar
1/2 c granulated sugar
2 large eggs
2 large egg yolks
1 T vanilla extract
1 (12-ounce) bag semisweet chocolate chips (you can substitute white, milk or bittersweet chocolate chips or peanut butter chips. You can also stir in 1/2 c chopped nuts, raisins or shredded coconut into the dough with the chips.)
Preheat oven to 325 degrees. Whisk flour, baking soda and salt together in a large bowl and set aside. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed. Reduce speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
(At this point, I covered the dough with plastic wrap and let it rest in the fridge for 24-36 hours.)
Working with 1/4 c of dough at a time, roll into balls and lay on 2 parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Recipe Courtesy of America's Test Kitchen Family Cookbook

Heath Bar Cake

This recipe has been in the family for decades, but I haven't made it for a very long time. When I made it for Bekah's birthday I had lots of requests for the recipe so I thought I'd post it here. It's delicious and pretty easy to make!
Cake
1 yellow cake mix
2 c. warm water
2 eggs
1 3oz. package of chocolate pudding

Topping
1/4 c. melted butter
1 c. powdered sugar
8 oz. Cool Whip
4 Heath/ Skor bars crumbled

Preheat oven to 350 & grease and flour 9X13 pan. Combine cake mix, water and eggs & mix well. Add pudding & mix well. Pour into prepared pan and bake for 30-35 min. Cool completely in pan.
Mix butter & powdered sugar, fold in Cool Whip. Spread on cooled cake & sprinkle candy bar pieces on top.
Recipe Courtesy of Irene Rytting

Beatty's Chocolate Cake

From the Barefoot Contessa

butter for greasing the pans
1 3/4 cups all-purpose flour, plus more for the pans
2 cups sugar
3/4 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 c vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (we use postum)

Preheat the oven to 350 degrees. Butter two 8 inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, coca, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Frosting
6 oz good semisweet chocolate (Callebaut)
1/2 lb (2 sticks) unsalted butter at room temperature
1 extra large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder (Postum again)

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Disolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Bittersweet Chocolate and Pear Cake

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice (I used anjou, but would recommend a softer variety, like a bosc or any other of your favorites)
3/4 cup bittersweet chocolate chunks

Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with flour, set aside.

Sift the flour, baking powder and salt together, set aside.

Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume)

While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.

Add the sugar to the eggs and whip a few minutes more.

Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.

Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes, or a tester comes out clean.

From Smitten Kitchen

Ultimate Chocolate Chip Cookies- they really are!

These are the best tasting, no-fuss, basic chocolate chip cookies. I like to use dark brown sugar for a deep caramel flavor. (You may have to increase the temperature and decrease the cooking time at high altitudes when using dark brown sugar.)
Ultimate Chocolate chip Cookies
3/4 C. Butter Flavored Crisco
1 1/4 C. Brown Sugar (golden or dark)
1 T. Vanilla
2 T. Milk
1 Egg
1 3/4 C. Flour
1 t. salt
3/4 t. Baking Soda
1-2 C. Baking Chips (I prefer milk chocolate, but you can use any type.)
Optional: 1 C. Heath Toffee Chips- For extra buttery, caramel-ly flavor!
Also Optional: 1 C. Coarsely Chopped, Toasted Pecans- I never put nuts in...

Preheat oven to 375 degrees. Cream together sugar and crisco, add vanilla & milk. Add egg & mix well. Sift together dry ingredients and add slowly to creamed mixture. Stir in baking chips and toffee chips if using. Drop rounded teaspoonfuls onto parchment covered baking sheet 3 inches apart. Bake for 8-10 min. Makes about 3 dozen cookies.
Enjoy!

coconut cupcakes by ina garten

3/4 lb unsalted butter at room temperature
2 c sugar
5 extra-large eggs at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 oz sweetened, shredded coconut
Cream cheese icing

Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 oz of coconut.
Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with a remaining coconut.

cream cheese icing
1 lb cream cheese at room temperature
3/4 lb unsalted butter at room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 1/2 lbs confectioners sugar sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners sugar and mix until smooth.

Moon Pie

• 1 c water
  
• 1/2 c butter
  
• 1 c flour
  
• 4 eggs
  
• 2 small boxes of instant pudding
  
• 8 oz cream cheese
  
• Cool Whip (or Whipping cream)
  
• Chocolate syrup
  
• slivered almonds

Combine water and butter, bring to boil until butter melts. Add the flour all at once and stir into a ball. Remove from heat. Beat in eggs one at a time. Put on ungreased jelly roll pan. Bake at 400 degrees for 25 minutes.

Make 2 small boxes of instant pudding. Whip in 8 oz package of cream cheese. Spread on pastry. Top with Cool Whip, chocolate syrup and nuts.

Recipe from: Susan Babcock