Churro Bundt Cake with Chocolate

My granddaughter Madison loves churros so I knew this would be a hit.
I found the recipe on the blog ateaspoonofhome.com

3 cups cake flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup unsalted butter, softened
3 cups sugar
6 large eggs
3 teaspoon pure vanilla (I use double vanilla)
1 cup sour cream

Topping:
1/2 cup sugar
3 teaspoons cinnamon
6 tablespoons melted butter

Chocolate:

2 cups chocolate chips (I used semi-sweet)
1/2 cup heavy cream

Preheat oven to 350 degrees.

Thoroughly spray a 10-12 cup bundt pan with baking spray and set aside.

In a large bowl combine flour, baking soda and cinnamon; set aside'

In mixer, cream butter and sugar until light and fluffy.  Add the eggs, one at a time and then add the vanilla.  

Add 1/3 of the flour mixture to the mixer, then 1/2 of the sour cream.  Repeat, scraping sides of the bowl as needed, ending with flour.  

Pour the batter into the prepared pan, smoothing the top so it's even.  

Bake thoroughly for 1 hour, or until a knife is inserted into the center and comes out clean.  Place the pan on a cooling rack for about 20 minutes.  Carefully turn out onto the rack and finish cooling.

As the cake cools, combine cinnamon and sugar in a small bowl.  Brush the cake with the melted butter and sprinkle the cinnamon sugar all over the surface of the cake.

Serve with chocolate drizzle.

One-Bowl, Big-Batch Monster Cookie Bars

I found this recipe on the blog fivehearthome.com to make for the annual Chili Cook Off Bake Off.  No flour!  

4 eggs
1 1/2 cups sugar
1 cup light brown sugar
3/4 teaspoon salt
1 tablespoon pure vanilla extract (I always use double vanilla)
16 ounce jar (2 cups) peanut butter (I used Skippy Natural)
5 tablespoons unsalted butter, at room temperature
2 1/2 teaspoons baking soda
5 cups old fashioned oats (Not Quick Oats)
1 cup M&M's (Mini M&M's would be best but I couldn't find them)
1/2 cup semisweet chocolate chips (I used mini's here)
1/2 cup peanut butter chips (I used Reese's chips and mini cups)

Position rack in center of oven and preheat oven to 350 degrees.  Generously butter (yes butter not PAM) in an 18 x 13 x 1 rimmed sheet pan.  Set aside.

In a very large bowl using electric mixer,  mix together the eggs and sugars until well-combined.  Beat in the salt, vanilla, peanut butter, and butter until smooth. Stir in the baking soda and the oats, then add the M&M's, chocolate chips and peanut butter chips and mix until just combined.

Spread the batter into the prepared baking pan, pressing down and smoothing the top into an even layer.  Bake for 18 - 22 minutes.  (I baked for 20 minutes) or until edges are very light golden brown and center is set.  

Allow to cool in the baking pan before slicing and serving.

Rhubarb Vanilla Pound Cake

Jill shared this recipe from the blog Pastry Affair and I made two loaves while in Los Angeles.  

We purchased the rhubarb at Bristol Farms gourmet grocery store, now in season (April until June).  

I also also purchased the Vanilla Bean Paste at Bristol Farms, which gives the cake a richer vanilla flavor. 

 Delicious cold or warmed in the microwave.

Makes 1 loaf (or 3 mini loaves)

2 cups rhubarb, cut into 1/2 inch pieces

1 1/2 cups granulated sugar, divided

1/2 cup unsalted butter, room temperature

3 large eggs

1 teaspoon vanilla bean paste* (or 2 teaspoons vanilla extract)

1/3 cup sour cream

1/2 teaspoon salt

1 1/2 cups all-purpose flour

Preheat oven to 350 degrees F. Lightly grease a loaf pan.

In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. The rhubarb needs to be able to hold its shape or it will get lost in the cake batter. Set aside to cool.

In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt until uniform. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.

Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Sweet Cornbread

The sugar added in this cornbread is a perfect balance when serving with chili. 

1 1/2 cups flour
3/4 cups sugar
1/2 cup cornmeal (I used white cornmeal)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups half and half
2 large eggs, lightly beaten
1/3 cup vegetable oil
4 tablespoons melted butter

Preheat oven to 350 degrees.

Set oven rack to second to lowest position.

Grease (baking Pam) a 9 x 9 inch square baking pan.

In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.  In another bowl whisk together half and half, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.

Pour into the baking pan and bake for 25 minutes or until toothpick inserted in center comes out clean.

Cut into squares and serve with butter.

Classic Lemon Bars

Christine's Faves!  I always make these in spring

Crust:

1/2 cup butter, melted
1 cup plus 2 tablespoons all purpose flour
1/4 cup powdered sugar
1/8 teaspoon salt

Filling:

3 eggs
1 1/2 cups sugar
1 tablespoon lemon zest
1/2 cup lemon juice, freshly squeezed
1/2 teaspoon baking powder
1/2 cup flour

Powdered sugar

Preheat oven to 350 degrees.  Grease and flour a 9 x 9 inch baking pan.

Mix melted butter, flour, powdered sugar, and salt together.  Once it comes together, press in even layer into the bottom of the pan.  Bake for 10 minutes, set aside.

In a medium bowl, mix eggs, sugar, lemon zest, lemon juice, baking powder, and flour together.  Once combined, pour over crust and bake for 25 minutes, or until filling has set.  Allow to cool.

Sprinkle with powdered sugar.

Best when eaten at room temperature or when cold.

Salted Butter and Chocolate Chunk Shortbread

Kerry sent me this recipe published in Bon Appetit in January 2018.  After making them, they became our new favorite chocolate chip cookie.  These are absolutely beyond delicious.  I wrote the recipe exactly as it appeared in Bon Appetit.

1 cup plus 2 tablespoons (2 1/4 sticks) cold salted butter, cut into 1/2 inch pieces

1/2 cup granulated sugar

1/4 cup (packed) light brown sugar

1 teaspoon vanilla

2 1/4 cups all purpose flour

6 ounces semi-sweet chocolate, (I use Ghiradelli) chopped, but not too fine, you want chunks, not thin chards of chocolate

1 large egg, beaten to blend

Demerara sugar (for rolling)

Flaky sea salt

Using an electric mixer and a medium bowl or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3-5 minutes.

Using a spatula, scrape down sides of bowl.  With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a piece of plastic wrap.  Fold plastic over to cover dough and protect your hands from getting all sticky.  Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect.  Each half should form logs that re 2 - 2 1/2" in diameter.  Chill until firm, about 2 hours.  

Preheat oven to 350 degrees.  Line a rimmed baking sheet (2, if you have them) with parchment paper.  Brush outside of logs with egg wash.  Roll logs in demerara sugar (this is for those really delicious crispy edges.)

Slice each log into 1/2" rounds.  Arrange on prepared baking sheet about 1" apart (they won't spread much).  Sprinkle with sea salt.  Bake cookies until edges are just beginning to brown, 12-15 minutes.  (In my oven, it was 15 minutes).  Let cool slightly before eating them all.  

Do Ahead:  Cookie dough can be made one week ahead.  Tightly wrap in plastic and chill, or freeze up to a month. Cookies can be baked 5 days ahead.  Store in plastic wrap or an airtight container.  

 

Broccoli Cheese Soup, just like Corner Bakery and Panera

Corner Bakery and Panera have the best Broccoli Cheese Soup.  This easy recipe tastes just like theirs, creamy and delicious.  Serve with a slice of fresh, crusty sourdough bread.  

1 tablespoon melted butter
1/2 medium sweet onion, chopped
1/4 cup butter, melted
1/4 cup flour
2 cups half and half
2 cups chicken stock
1 lb. fresh broccoli (2 cups) cut into small flowerets
1 cup julienned carrots
1/4 teaspoon nutmeg
2 cups freshly grated extra sharp cheddar cheese
salt and pepper, to taste

Saute the onion in 1 tablespoon melted butter and set aside.  


In a soup pot, whisk together the melted butter and the flour over medium heat to make a roux.  

Slowly whisk in the half and half and chicken stock.  let simmer for about 20 minutes.

Add the broccoli, carrots and onions.  Let simmer on medium low for about 25 minutes or until the broccoli and carrots are tender.

Add the nutmeg, salt and pepper and the shredded cheddar cheese.  Serve when cheese has melted.