Oatmeal Chocolate Chip Cake
Posted: March 6, 2012 Filed under: Cakes | Tags: a Baked recipe, cake, chocolate chip, cream cheese, oatmeal Leave a comment »
Ingredients for Cake:
8 oz. dark chocolate chips
1 tsp. bourbon
1 1/2 c. + 2 tbsp. flour
1 c. rolled oats
1/2 c. (1 stick) unsalted butter, cut into cubes, softened
2 eggs, slightly beaten
3/4 c. sugar
1 1/4 c. dark brown sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
Ingredients for Cream Cheese Frosting:
5 tbsp. unsalted butter, softened
5 1/2 oz. cream cheese, softened
2 c. confectioners’ sugar, sifted
3/4 tsp. vanilla
Make the cake: Preheat the oven to 375°F and position the rack in the center. Butter the bottom and sides of a 9×13-inch glass or light-colored metal pan.
Heat 1 1/4 c. water to boiling.
Place the chocolate chips in a small bowl and toss with the bourbon until covered. Sprinkle 2 tbsp. flour over the chips and toss until coated. (This prevents the chips from sinking during baking.) Set aside.
Place the oats and cubed butter in a medium bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set aside for 25-30 minutes.
In a separate large bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal mixture and stir until well combined. Gently fold in the remaining flour and then the chocolate chips. Pour into prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes.
Make the frosting: In a medium bowl, beat the butter until completely smooth. Add the cream cheese and beat until combined. Add the confectioners’ sugar and vanilla, and beat until smooth, about 1 minute. Cover the bowl tightly and refrigerate for at least 30 minutes. (The frosting can be made a day in advance; just let it soften to room temperature before using.)
Spread frosting on cooled cake, then chill for 15 minutes to set. The frosted cake can be kept in the refrigerator for up to 3 days; an unfrosted cake will last the same at room temperature.
Cream Cheese Swirl Blondies
Posted: August 1, 2010 Filed under: Brownies & Bars | Tags: a Martha Stewart recipe, blondie, brownie, cream cheese Leave a comment »
Ingredients:
11 tbsp. unsalted butter (1 stick + 3 tbsp.), room temp.
1 2/3 c. + 2 tbsp. flour
1 tsp. baking powder
3/4 tsp. salt
1 c. light brown sugar
3 eggs
1 1/2 tsp. vanilla
6 oz. cream cheese, room temp.
1/4 c. granulated sugar
Preheat oven to 325 degrees. Line an 8×8-in. pan with parchment, leaving an overhang for easy removal later. Butter lining (but not overhang).
Make the blondie batter: In a medium bowl, whisk together 1 2/3 c. flour, baking powder, and salt. In a larger mixing bowl, mix 9 tbsp. butter with the brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in 2 eggs and 1 tsp. vanilla until combined. Reduce speed to low; add flour mixture until well combined.
Make the cream cheese swirl: In a new medium bowl, place cream cheese, granulated sugar, 2 tbsp. butter, 2 tbsp. flour, 1 egg, and 1/2 tsp. vanilla; mix until smooth.
Pour half of the blondie batter into the prepared pan and spread evenly with an offset spatula. Spoon two-thirds of the cream cheese mixture on top and carefully spread. Drop dollops of the first batter over the top, spacing about 1 inch apart; gently spread. With the remaining cream cheese mixture, drop dollops over the top, about 1 inch apart. With a butter knife, swirl cream cheese into the batter by running the knife lengthwise and crosswise through all layers.
Bake until lightly brown and cake tester comes out with a few crumbs but is not wet, about 45 minutes. Cool in pan about 15 minutes, carefully lift out using your handy-dandy parchment overhang. Place on a wire rack to cool completely. Store in an airtight container for up to 2 days; they can be kept at room temperature or chilled in the fridge.
Chocolate Stout Cupcakes with Cream Cheese Frosting
Posted: July 3, 2010 Filed under: Cupcakes | Tags: a Ming Thompson recipe, beer, chocolate, cream cheese, cupcake, frosting Leave a comment »
Ingredients for Cupcakes:
1/2 cup stout beer (Brigade beer of choice: Southern Tier’s Choklat Stout)
1/2 c. unsalted butter
3 tbsp. light brown sugar
1/2 c. cocoa
1 c. flour
3/4 c. sugar
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/3 c. sour cream
Ingredients for Frosting:
4 oz. cream cheese
4 tbsp. unsalted butter
1/2 lb confectioner’s sugar
1/2 tsp. vanilla
Preheat oven to 350 degrees. Line 12-14 muffin cups with paper liners. Simmer stout, butter, and brown sugar in saucepan until melted. Add cocoa and whisk until smooth. Remove from burner and cool slightly. Mix flour, sugar, soda, and salt in a bowl. In a separate bowl, mix egg and sour cream. Add cocoa mixture and beat briefly. Add flour mixture and beat briefly. Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out clean.
Make the frosting: Mix ingredients together by hand. Once blended, whip with an electric mixer until fluffy. Frost cooled cupcakes.
