Raspberry Pecan Bars

While many of you are probably dreading the end of summer, I can hardly wait for the arrival of fall. The anticipation of my favorite season has me downright giddy with excitement. With Labor Day Weekend just around the corner, there may be no better way to welcome in the fall season than with these Raspberry Pecan Bars. These buttery, nutty, fruity bites of deliciousness would be a perfect hostess gift, dessert at a gathering, snacks for a hike, and/or an afternoon indulgence. Quite possibly you could even justify eating them for breakfast. Paired with or without a cup of coffee or tea, they are divinely delectable. And I am now obsessed with them.

Forgive me for this next bit of redundancy. If there was ever a moment to be reminded of the transformational ability of simple ingredients to create extraordinary foods, this would be one of them. 

Unsalted butter, all-purpose flour, Kosher salt, toasted pecans, sugar, an egg, and raspberry preserves are the seven ingredients needed to make the dreamiest Raspberry Pecan Bars. Eight, if you decide to dust them with some confectionary sugar. Trust me when I gently tell you that toasting the pecans is non-negotiable. Toasted pecans add more than a discernible level of flavor in these bars. So before you begin measuring out all of your ingredients and assembling your batter, toast your nuts!

The batter comes together in a standing mixer fitted with a paddle attachment or in a bowl using a hand mixer. To create a bar having even top and bottom layers the dough is divided. After removing two cups (or 400g) of the dough, the remaining dough is pressed into the bottom of an 8" square metal pan. Using a scale makes it easier to divide the dough. Sitting in between the luscious buttery layers of the pecan studded dough are the raspberry preserves. 

To create a bar with the kind of heft only an extraordinary Raspberry Pecan Bar should have, I highly recommend using an 8" metal baking pan. This sized pan creates a bakery-like bar. A wow-factor kind you not only want to devour, but give as a gift or bring to a gathering. So, if there were ever a time when the size of the pan matters, this would be one of them. In all seriousness, think of an 8" metal baking pan as more of a baking necessity than a luxury.  

In a preheated 350 degree (F) oven, baking time for the Raspberry Pecan Bars ranges from 45-55 minutes (my baking time was closer to the 55 minute mark). The gorgeous, golden bars need to cool completely before they cut into bars. Dusting the cut bars with confectionary sugar is optional. Honestly, I can't decide whether I like them more plan or dusted. 

Storing the cut bars covered and in the refrigerator keeps them fresh and crisp, especially when there is a substantial amount of humidity in the air. 

If you are looking to baking something to satisfy a sweet tooth this weekend, make these incredibly scrumptious Raspberry Pecan Bars. I wouldn't be at all surprised if you put them on repeat in the months ahead. Because they are really that good. 

 

Recipe

Raspberry Pecan Bars

Makes 16 Bars

Ingredients

1 cup (226g) unsalted butter, room temperature (European style recommended)

1 cup (200g) granulated sugar

1 large egg

2 1/4 cups (293g) all-purpose flour

1/4 heaping teaspoon Kosher salt

1 cup (102g) pecan halves, toasted and chopped (and divided)

3/4 cup (245g) raspberry preserves

Optional: Confectionary sugar

Directions

1. Preheat oven to 350 degrees (F). Line an 8" x 8" metal baking pan with parchment paper. Butter and set aside.

2. In the bowl of a standing mixer, add in butter. Beat until creamy. About 1-2 minutes. Scrape down side of bowl.

3. Add in sugar. Beat until well blended (about 1-2 minutes).

4. Beat in the egg, just until incorporated.

5. Add in the flour and Kosher salt. Beat just until blended.

6. Turn mixer to low and add in all but 2 Tablespoons of the toasted, chopped pecans 

7. Remove two cups of the dough from the bowl. About 400g)

8. Press remaining dough into the prepared pan.

9. Spread the raspberry preserves evenly over the dough to within 1/2" of the edge.

10. Break the dough into pieces, flattening slightly with you thumb and fingers. Drop evenly over the layer of the preserves. 

11. Sprinkle the remaining 2 Tablespoons of the pecans over the top.

12. Place the pan on a baking sheet and insert into the oven. Bake for 45-55 minutes or until golden brown. Start checking for doneness at the 45 minute mark. Note: My baking time was closer to the 55 minute mark. 

13. Allow to cool completely before removing from the pan. Dust with confectionary sugar before cutting into bars. Dusting with confectionary sugar is optional.

14. Serve or store bars covered in the refrigerator. Note: Keeping them chilled will keep them crisp, especially in hot, humid weather.

Notes: (1) Toast your pecans before you begin assembling the dough as they need some time to cool before they are chopped and added in. To toast, preheat oven to 350 degrees (F). Place pecan halves on a baking sheet. Bake for 8-9 minutes. Remove from the pan to allow to cool before chopping.

Brown Butter Biscoff Blondies

 

The dog days of summer have arrived in the midwest this week. High temperatures compounded with high humidity should be enough to deter anyone from either running outdoors or baking. Yet, for a variety of reasons I didn't want to be just anyone. So I did both. One because of peer pressure (if you are a runner you know), the other for purely therapeutic reasons (if you love to bake you know). I would have to put the satisfaction of tasting these decadent, sinfully delicious, mouthwatering Brown Butter Biscoff Blondies on the same level of experiencing a runner's high (and if you know, you know). In other words, they were definitely worth turning the oven on for. 

While brownies and blondies have some things in common, they have some significant differences between them. Color is the most obvious difference. Brownies get their deep, rich flavor from either cocoa or chocolate, while blondies rely more on brown sugar to create their chewy, luscious flavor. Blondies have the advantage of being able to use both browned butter and white chocolate to amplify their flavor. Either one of those two ingredients can be game changers, but when both are used, let's suffice to say they become even more crave worthy than a chocolate brownie! So what would happen if a blondie was made not only with brown butter, brown sugar and white chocolate, but with Biscoff Spread and Biscoff Cookies as well? They go from extraordinary to epic!

There is nothing quite like the taste of Lotus Biscoff Spread or a Lotus Biscoff Cookie. Their complex flavor comes from the combination of the warm spices (ginger, cinnamon, nutmeg) and buttery sweetness. Which means there is nothing quite like the addictive flavor of a Brown Butter Biscoff Blondie. 

The recipe for these Brown Butter Biscoff Blondies uses many of the ingredients you might usually have in your cupboard or refrigerator. The only ingredients you may not always have on hand are the Lotus Biscoff Spread, the Lotus Biscoff Cookies and malted milk powder. The good news is you can easily find all of these ingredients in the grocery store. Look for the malted milk powder (not chocolate) near the ice cream cones and sauces. 

Browning the butter gives it a nuttier, bolder flavor. To achieve that, butter is gently cooked in a heavy saucepan over medium-low heat. It will take anywhere from 5 to 8 minutes for the butter to turn brown, for the foam to subside, and for the brown bits to form. Such a small amount of time for such a big impact. 

Once the butter is browned, the saucepan is removed from the heat and the 1 1/4 cups of white chocolate chips are mixed in and whisked until smooth. Always begin making the Brown Butter Biscoff Blondies by starting with the brown butter-white chocolate mixture. It needs a slight amount of time to cool before it's added to the blondie batter. Using a whisk attachment on a standing mixer and giving it an almost 8 minute whisking time is what will help to create the very thick blondie batter. 

The broken pieces of the biscoff cookies and the additional white chocolate chips are mixed in to the assembed batter with a spatula. After the batter is poured into a prepared pan and leveled with an offset spatula, the back of a spoon is used to create wells in the top of the batter. Dollops of the Lotus Biscoff Spread are then dropped into the wells. A butter knife is all you need to create the swirls.

Baking time for the blondies will range between 45-55 minutes. To ensure you don't under or over bake them, a digital thermometer is highly recommended. The internal temperature of the golden brown blondies should be 210 degrees F. Note: I used this kind of thermometer.

Allow the blondies to cool to room temperature. If you cut them too soon, they will most likely be too gooey and difficult to cut. Note: If the cooled blondies are chilled in the refrigerator, they will be much easier to cut.

As much as you might love chocolate brownies, these Brown Butter Biscoff Blondies are a refreshing way to satisfy your sweet tooth. If you happen to love the flavor of biscoff you are going to be absolutely smitten with these chewy, rich, decadent blondies. You can wait for cooler temperatures to arrive before you turn on your oven and bake up a batch. But these blondies are seriously so good, you might not want to wait that long.

Recipe

Brown Butter Biscoff Blondies

Cut into 16 good sized blondies or into 24 nice sized blondies

Ingredients

2 1/2 cups (325g) all-purpose unbleached flour, sifted

1 cup (226g) unsalted butter

1 1/4 cups (200g) white chocolate chips

2 cups (400g) light brown sugar

1/2 cup (100g) granulated sugar

1/2 cup (58g) malted milk powder

1 3/4 teaspoons Diamond Kosher Salt (or 1 teaspoon Morton's Kosher salt)

6 large eggs

1 Tablespoon vanilla

2/3 cup (156g) Lotus Biscoff Spread

12 Biscoff Cookies, broken up into pieces

2/3 cup (115g) white chocolate chips

Directions

1. Preheat the oven to 350 degrees (F). Line a metal 9" x 12" or 9" x 13" pan with two pieces of overlapping aluminum foil or parchment paper. Lightly butter and flour. Set aside.

2. In a heavy bottomed saucepan, melt butter over medium-low heat. Continue cooking until the butter is golden in color and there are brown bits on the bottom of the pan (stir gently and often). Remove from the heat and stir in the 1 1/4 cups of white chocolate chips. Mix until smooth.

3. In the bowl of a standing mixer fitted with a whisk attachment, add in the brown sugar, granulated sugar, Kosher salt, eggs, and vanilla. Whip on medium speed until the mixture is thick and fluffy (about 7-8 minutes).

4. Add in the browned butter/white chocolate mixture and mix on low speed. Mix just until incorporated.

5. Add in the flour. Mix on low speed until incorporated. Do not overmix.

6. Remove the mixing bowl from the stand and add in the 4 ounces of white chocolate chips and broken biscoff cookies. Mix with a spatula.

7. Pour the thick batter into the prepared pan. Smooth the top with an offset spatula.

8. Using the back of a spoon, make 14-16 shallow wells in the batter. Fill each with a dollop of the Biscoff spread. Use a table knife to gently swirl into the batter. 

9. Bake for approximately 40-50 minutes. The blondies are done when they are beautifully golden and slightly firm. Note: The best way to check for doneness is to insert a thermometer into the blondies. When the blondies reach a temperature of 210 degrees (F), they are done. 

10.  Remove from the oven and allow the blondies to cool for at least 1 hour. When they are room temperature, lift out of the pan.  Cut into either 16 or 24 pieces. These blondies are very rich, so would recommend cutting them into 24 pieces. Note: Chill the pan of blondies in the refrigerator for about an hour or two to make cutting easier.

11. Serve and enjoy! Store any leftover blondies in an airtight container. If stacking the blondies on top of each other, place a sheet of wax paper between layers. Note: To keep fresh, can store in the refrigerator. Eat chilled or let them come to room temperature.

Blueberry Buckle Coffee Cake

There once was a girl who couldn't get her fill of blueberries. She made Blueberry Jam, Blueberry Muffins, Dutch Babies with Blueberry Sauce, (the best) Mini-Blueberry Crisps, Blueberry Crumb Bars, Blueberry Pie Baked French Toast Casserole, Blueberry and Rye Slab Pie, Blueberry Lemon Bundt Cake, Blueberry Mascarpone Ice Cream, Lemon Blueberry Breakfast Pastry, Blueberry Pancakes, frozen chocolate covered yogurt and blueberry bites, and mixed blueberries into her favorite lemon yogurt. In spite of all of the ways she found to satisfy her obsession, she one day realized she needed a Blueberry Buckle Coffee Cake in her life. So she went off to create one laden with blueberries floating in the moistest, densest, perfectly crumbed cake and one having the crunchiest, cinnamon-ist streusel topping. Did she or did she not make the dreamiest, most delicious Blueberry Buckle Coffee Cake? She did.

A buckle is an old-fashioned single layer, moist, fruit filled cake topped with streusel giving it a 'buckled' appearance. With it's higher cake to fruit ratio, it can be enjoyed for breakfast, as an afternoon snack, or as a lovely dessert. When made with blueberries, the buckle is a hefty confection that more than satisfies a blueberry craving lover's heart.

The Blueberry Buckle Coffee Cake couldn't be simpler to make. Next to the blueberries, the other secret to it's swoonworthyness is in it's simplicity. 

The Blueberry Buckle Coffee Cake has two components: a generous streusel topping and the fruit filled cake batter. To create the best streusel topping you will need to use your hands. After mixing the ingredients with a fork, you will need to use your fingers and hands to squeeze it all together. As a result, your streusel will be transformed into a very dense, yet crumbly dough. Once made, the streusel goes into the refrigerator to chill while the cake batter is assembled.

The batter for the cake is made in a small standing mixer fitted with a paddle attachment (but you could also use a hand mixer). After creaming the butter and sugar, adding in the egg and vanilla, the dry ingredients and milk are added in alternately before the lightly flour dusted blueberries are folded in with a spatula. The batter will be lusciously thick. Spooned into a well buttered-floured 9" round metal cake pan, the batter gets generously topped with the streusel mixture. Adding a small handful of blueberries to the top is optional but will give everyone a clue as to what blueberry deliciousness lies within. Note: You might think you made too much streusel topping. Trust me when I tell you didn't. Use it all.

You might be wondering why the recipe calls only for a 9" round cake metal pan and why a 9" inch square cake pan can't (or shouldn't) be used instead. Well, because sometimes size really does matter. The volume of the round pan is significantly less than the square pan. The cake's height and ratio of cake to streusel topping in a 9" round cake pan turns out to be ideal for creating the dreamiest, most sumptuous buckle. 

Baking time ranges from 45-50 minutes in a preheated 350 degree (F) oven. My baking time was closer to the 50 minute mark. Once the baked cake has cooled to room temperature, you might or might not want to give it a dusting of confectionary sugar to give it that bakery finished look.

The Blueberry Buckle Coffee Cake is yet another great way to enjoy plump, sweet blueberries. If you are looking for an impressive, satisfying, gorgeous, versatile, scrumptious, not too sweet, blueberry filled confection to make for family and/or friends, this is the ONE!  I am not exaggerating when I say this might be the best buckle you will have ever tasted. It's perfect for satisfying a blueberry craving, bringing as a hostess gift or to a gathering, for serving at breakfast or brunch, and even serving as a dessert (with or without a scoop of vanilla ice cream). 

Recipe

Blueberry Buckle Coffee Cake

Makes one 9"round cake

Ingredients

Streusel Topping

3/4 cup (150g) granulated sugar

3/4 cup (98g) all-purpose unbleached flour

1/4 teaspoon Kosher salt

1 1/2 teaspoons Saigon cinnamon

6 Tablespoons (85g) unsalted butter, room temperature

Coffee Cake

2 cups (260g) all-purpose unbleached flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1/8 teaspoon Saigon cinnamon

3/4 cup (150g) granulated sugar

4 Tablespoons (67g) unsalted butter, room temperature

1 large egg

1 teaspoon vanilla

1/2 cup whole milk

2 to 2 1/2 cups (284-355g) fresh blueberries (Note: I used 2 1/4 cups or 320g)

1 Tablespoon all-purpose flour

Optional: Confectionary sugar, for dusting

Directions

Streusel Topping

1. In a medium sized bowl, add in all of the streusel ingredients. Use a fork to begin to combine. Then use your hands and fingers to create a dense, yet still crumbly streusel mixture. 

2. Put in the refrigerator and chill while assembling the coffee cake.

Coffee Cake

1. Preheat oven to 350 degrees (F). Butter and flour a 9" metal cake pan. Note: Lining the cake pan with parchment paper is optional, but a good idea. Make certain to butter the parchment paper as well as the pan.

2. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and cinnamon. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy (about 1-2 minutes).

3. Add in egg, beating until fully incorporated.

4. Mix in the vanilla.

5. Beginning with the flour mixture and ending with the milk, add in each in 1/3 amount increments beating on medium-low. Note: This will be a very thick batter.

6. In a medium sized bowl, toss the blueberries with the tablespoon of flour until the blueberries are lightly coated. Note: Tossing the blueberries in flour helps to keep them from sinking to the bottom during baking.

7. Add in the blueberries to the batter. Mix gently with a spatula.

8. Spoon the dough into the prepared pan. Smooth the top with an offset spatula.

9. Remove the streusel from the refrigerator. Use your fingers to evenly drop clumps over the top of the dough. Use all of the streusel. Optional: Top with a small handful of blueberries.

10. Place pan on a baking sheet and place in the preheated oven. Bake for 45-50 minutes until the cake is done. You can use a toothpick to test for doneness or use your finger to test for springiness.

11. Remove from the oven and transfer the cake pan to a cooling rack. Let the Blueberry Buckle Coffee cool for at least 20 minutes, before inverting onto a cake plate.

12. Let the cake cool completely before dusting with confectionary sugar (if using).

13. Cut into wedges or in 12 pieces.

14. Serve and enjoy. 

15. Keep the coffee covered lightly with aluminum foil at room temperature.

Notes: (1) A 9" round pan is about 64 square inches in diameter. A 9" square pan is about 81 square inches in diameter. The difference in volume is huge! Which is why I highly recommend using only a 9" round pan to get the perfect cake to streusel ratio. However, if you use a square pan, your baking time will need to be slightly adjusted and you will have a thinner layer of coffee cake. (2) I used fresh blueberries for this coffee cake. If you use frozen berries, make certain they are dry before carefully mixing them into the batter. (3) You will also find a recipe for a Blueberry Buckle with Whipped Coconut Cream on the blog. It's different than this one, but it's nice to have choices!

Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing

All is good now, but there have been a few life distractions going on around here lately. Yet, even during times of stress I manage to find at least one silver lining. The first on was having friends either spend time with me or check in on me during and after my husband's recent surgery was one of them. Their expressions of love, care, and concern not only made me feel less alone, but helped me keep some of my anxiety in check. The second silver lining came in the forms of a waiting snack bucket and piece of a homemade triple chocolate bundt cake. Knowing I would have a very long day of waiting at the hospital, my friend Carol filled a bucket with some of my favorite snacks while my friend Karen had brought me lunch. For most of the day I lived on some of the Lorna Doones that were in the bucket. However, it wasn't until almost ten hours in the hospital waiting room that I started to get really hungry. I managed to eat a half of the turkey sandwich, but after having a bite of the cake, I inhaled the entire piece. It was one of the best chocolate bundt cakes I had ever tasted. Moist, densely crumbed, decadently rich, studded with chocolate chips, and oh so chocolatey, I couldn't wait to get my hands on the recipe. So after everything had settled down and with the recipe in hand, baking never felt so therapeutic. 

If chocolate is your love language, you are definitely going to want to make this Triple Chocolate Bundt Cake. Either with or without the Chocolate Ganache Icing. Instead of going to one of those stores famous for their bundt cakes (you know the one), bake and serve this one. Because in all honesty, I think this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing is a million times better than the chocolate chocolate chip bundt cake store bought one. 

The cake is absolutely divine when simply dusted with some confectionary sugar. But when drizzled or slathered in chocolate ganache icing, it will put chocolate lovers into a euphoric state.

No one will never suspect this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing is actually a semi-homemade one. And don't tell them! I would have never in a million years guessed that two of the cake's ingredients included a small box of instant chocolate pudding and a box of Devil's Food Cake Mix (one without pudding in the mix)! The Devil's Food Cake Mix is one of the ingredients responsible for the cake's deeper, more chocolatey flavor. So in other words, you only want to use a Devil's Food Cake Mix.

In full disclosure, I made three very minor tweaks to my friend Karen's recipe. Instead of using water in the batter, I used coffee. A trick I learned from Ina Garten decades ago. Coffee deepens the chocolate flavor without imparting a coffee flavor. If you don't make or like coffee, just use water as this is a pretty chocolatey cake. In keeping with the spirit of ramping up the flavor, I also added in a generous pinch of Kosher salt. To ensure the chocolate chips didn't sink to the bottom of the cake while it baked, I tossed them in a scant tablespoon of flour. Another trick I learned years ago.

I used this Nordicware Heritage Bundt Pan, but any 10 cup capacity bundt pan will work. Always grease and flour your bundt pans. Even the non-stick ones. Preferably use a vegetable oil (like Crisco) or a non-stick vegetable spray rather than using butter. The milk solids in butter may cause the cake to bind to the bundt pan as it acts more like a glue. And there is nothing worse than not having your bundt cake unmold intact.

In a preheated 350 degree (F) oven, the bundt cake bakes for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to rest for 10 minutes before inverting it onto a platter or cake stand.

Made with only chopped semi-sweet chocolate, heavy cream and flaky sea salt, this chocolate ganache is rich, creamy, and sweet. The trifecta of icing perfection. The thickness of the ganache will depend on how much heavy cream you use. I used 1/2 cup and had to work quickly to get it spread on the bundt cake. Next time I might use 2/3 of a cup so it will have a slightly more pourable consistency. But how much cream you use will be a matter of personal preference. Or don't make the icing all and generously dust the completely cooled bundt cake with confectionary sugar. And yes, if the cake is made with the ganache icing, it's technically a Quadruple Chocolate Bundt Cake!

If you cover or drizzle the cake with the ganache icing, allow time for it to set up before serving. To speed up the setting up process, you can chill the cake in the refrigerator.

If you happen to be someone who doesn't love rich, decadent, intensely flavorful, sinfully delicious chocolate cakes, you may need to take a pass on this cake. However, if you are a true chocolate aficionado looking for a way to show your family or friends some love or have a serious chocolate cake craving, bake this almost effortless to make, heavenly Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing. Because this is the cake chocolate lovers will swoon over, will not let a crumb on their plate go to waste, and will dream about it about for days

Wrap up some slices of this cake and give them to a friend who needs some comfort. Bring it to a picnic or potluck gathering and watch it disappear. If there was ever a cake to make birthdays feel even more special, this would be the one. In other words, you need this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing in your life! You never know what silver linings could come from it. 

Recipe

Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing

Serves 10-14

Ingredients

Bundt Cake

1 box (15.25 oz) Devil's Food Cake Mix (not one with pudding in the mix)

1 small box (3.9 oz) Instant Chocolate Pudding

1/2 cup canola or vegetable oil

1/2 cup room temperature coffee (or 1/2 cup water)

4 large eggs, room temperature

1 cup (240g) sour cream

Pinch of Kosher Salt

1 package (11.5 oz/326g) semi sweet or dark chocolate chips (see notes)

Scant tablespoon of flour

 

Ganache Icing

6 ounces (170g) semi-sweet chocolate bar, chopped

1/2 to 2/3 cup heavy whipping cream (see notes)

Pinch of flaky sea salt

Confectionary Sugar, sifted

Optional: Vanilla Ice Cream

Directions

Bundt Cake

1. Preheat oven to 350 degrees (F). Prepare a 10 cup capacity bundt pan using shortening and/or vegetable spray and flour. Tamp flour out of the pan.

2. In the bowl of a standing mixer fitted with a whisk attachment, add in the coffee (or water), eggs, sour cream, and vegetable oil. Mix just until all of the ingredients have been combined.

3. Add in the Devil's Food Cake Mix, the Instant Chocolate Pudding, and pinch of Kosher salt. Beat until smooth and creamy. Note: This is a very thick batter.

4. In a medium sized bowl mix the chocolate chips with the flour until the chips are coated in the flour. Add to the cake batter. Mix with a spatula.

5. Spoon the batter into the prepared bundt pan. Smooth the top of the batter. Place the bundt pan on a baking sheet. Insert into the oven and bake for 50-55 minutes or until an inserted toothpick comes out clean.

6. Remove the cake from the oven. Allow to rest for 10 minutes. Place a cake plate on top of the pan and invert the cake. Tap on the sides of the bundt pan before lifting it off the cake. Allow the cake to cool completely. 

Ganache Icing

1. In a small sized bowl, add in the chopped chocolate and flaky sea salt.

2. Heat the heavy cream in a small pan over medium heat. When small bubbles begin to form along the edges of the pan, pour over the chocolate. Let sit for a minute.

3. Stir with a spatula (or whisk) until the chocolate has completely melted and the mixture is completely smooth.

4. Spoon or pour over the cooled bundt cake. Allow the ganache icing to set. Note: I placed the iced cake in the refrigerator to speed up the setting up process.

5. Cut into pieces and serve. For a completely over the top cake eating experience, serve with some vanilla ice cream. Note: I loved eating this cake at both room temperature and chilled. To keep any leftovers fresh, store covered in the refrigerator.

Notes: (1) Instead of finishing the cake with the chocolate ganache icing, finish by generously topping with sifted confectionary sugar. (2) I used Guittard's Extra Dark Chocolate Baking Chips - 63% Cocoa in the batter. (3) I used 4 ounce bars of Ghiradelli Semi-Sweet Chocolate for the Chocolate Ganache Icing. You will need 1 1/2 bars. (4) For a more pourable ganache icing use 2/3 cup of heavy whipping cream. For a thicker icing, use 1/2 cup of heavy whipping cream. (5) There is another recipe for a Triple Chocolate Bundt Cake on the blog, but that one is made from scratch. But it gives you another chocolate ganache icing option.

Orange Olive Oil Cake w/ Whipped Mascarpone Icing

I first became aware of olive oil cakes while taking a cooking class taken decades ago. To be perfectly honest, I wasn't exactly ecstatic when I learned it would be the dessert we were making. Up until that point in my life I had never had an olive oil cake. Yet, for some reason any enthusiasm I normally have for desserts was replaced with an unfounded ambivalence. More than likely it was my obsession with chocolate that was leading me down an unfair pre-judgment path. However, it would be understatement to say I was reminded of one of life's valuable lessons that day. Never judge a cake before you taste it. 

The plain, simple, almost rustic olive oil cake turned out be an unexpected, incredibly delicious surprise. With a dense, tender crumb texture similar to a great pound cake, but a jillion times moister, I discovered why this seemingly unassuming cake has been around for centuries. With only a hint of sweetness, they are as perfect of a rustic finish to a rich dinner as they are to being served for breakfast or as mid-morning or afternoon snack. Now, years later after savoring my first olive oil cake, it seems they are returning back to the 'dessert' spotlight in great coffee shops and restaurants. And yes, there are even chocolate olive oil cakes!

Olive oil cakes can be served with a simple dusting of confectionary sugar or with a dollop of whipped cream and fruit compote or curd. Or this simple cake can be gussied up with a whipped mascarpone icing. But regardless of how you decide to finish it, there is something else you should know. Olive oil cakes get better with age. While you can enjoy the cake on the day you make it, it actually gets better on days two and three (it lasts up to five days) as the citrus flavors further meld together. In other words, it's one of those cakes that ages gracefully.

Almost all olive oil cakes call for the use of citrus as olive oil and citrus are fabulous together. From freshly squeezed juice, to freshly grated zests, to even some Grand Marnier, what is not to love about this cake? Consistent with the 'more is better' way of thinking, the recipe for this Orange Olive Cake calls for the use of all three. Each 'citrus' ingredient adds a different flavor profile to the cake: sweetness, zestiness, and a greater depth of orange flavor. Because olive oil is a key ingredient in the cake, it's important to choose wisely. Just as you would only cook with an olive oil worthy of finishing a dish or dipping your bread in, you want a good olive oil when baking. Any olive oil with an unpleasant flavor or odor will make their way into the baked cake. The olive oil does not need to be either the most or least expensive or priciest. But it should definitely be extra-virgin. By it's very nature extra-virgin olive oil has fruity undertones, making it the ideal 'oil' choice.

There are as many assembly techniques for olive oil cakes as there are recipes. While the earliest olive cakes were made by hand, the techniques used in this Orange Olive Cake require the use of a hand mixer and whisk. Key to making a great cake batter is ensuring it is not 'over beaten'.  

Baked in a 9" springform pan, the Orange Olive Oil cake bakes for 70-85 minutes. Test the cake for doneness by inserting a toothpick into the cake and pressing down on it lightly.  If the toothpick comes out clean and cake springs back, the cake is done. (To ensure the cake is not 'wet' in the center, err slightly on the side of a longer baking time.) Due to its' long baking time, the top of the cake may darken before the cake is done. To keep the cake from 'over browning' lightly place of aluminum foil over the cake sometime around the 40-45 minute mark. The baked cake should be placed on wire rack and allowed to cool for 30 minutes before being removed from the springform pan. Once completely cool, wrap the cake in plastic wrap and let rest. Note: Recommend baking the cake the night before or earlier in the day of serving. If finishing with the Whipped Mascarpone Icing, wait to put it on the cake until right before serving.

The Whipped Mascarpone Icing can be spread over the top of the cake, piped on with a pastry bag, or dolloped alongside of a slice of cake. While there is much to be said about the old adage 'fresh is best', in the case of this orange olive oil cake, seriously consider baking the cake the day before and icing it on the day you plan on serving it. Because if you have never had an olive oil cake before, I want your first bite to be the one causing you to fall in love. And who knows, instead of chocolate, you might choose to serve this simple, flavorful, moist, citrus olive oil cake at your next gathering. Remember, any leftovers will get even more delicious. 

Recipe

Orange Olive Oil Cake w/ Whipped Mascarpone Icing

Serves up to 12

Ingredients

2 1/2 cups (325g) all-purpose flour

1 1/2 cups (300g) granulated sugar

1 teaspoon Kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup extra-virgin olive oil

3 large eggs

1 cup whole milk

1 1/2 - 2 Tablespoons orange zest (from 2 medium sized navel oranges)

1/4 cup freshly squeezed orange juice

1/4 cup Grand Marnier

1 cup heavy whipping cream

1/2 cup (66g) confectionary sugar sifted

1 teaspoon vanilla

8 ounces (226g) mascarpone cheese, room temperature

Optional: Sliced oranges for garnish; confectionary sugar for dusting; fruit compote for serving, freshly whipped cream

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter the parchment paper and sides of pan. Lightly sprinkle the bottom of the pan with sugar. Set aside.

2. Sift the flour, Kosher salt, baking soda, and baking powder together in a medium sized bowl. Set aside.

3. In a small-medium bowl, whisk together the milk, orange juice, and Grand Marnier. Set aside.

4. In a medium-large bowl beat the the sugar, eggs, and orange zest until creamy (about 2 minutes). Slowly pour in the olive and beat until blended (about 1 minute).

5. On low speed, beat in half of the flour mixture. Just until incorporated. Then beat in half of the milk mixture. Just until incorporated. Repeat with remaining flour and milk mixtures. The batter should be smooth and creamy.

6. Pour into the prepared pan. Place the springform pan on a rimmed baking sheet and place in the preheated oven.

7. Bake for 70-85 minutes, carefully rotating midway through the baking process. Note: If the top of the cake is browning too much, lightly cover with aluminum foil. 

8. To check for doneness, insert a toothpick into the cake. If it comes out clean, the cake is done. Additionally, lightly press on top of the cake, if it springs back, your cake should be done.

9. Remove the cake from the oven. Place the springform pan on a cooling rack. Let cool for at least 30 minutes before removing from the pan.

10. Transfer the cake to a serving platter or cake stand. Note: When the cake is completely cool, cover well with plastic wrap. Highly recommend making the cake a day in advance and storing at room temperature.

11. To make the icing whip the heavy cream, vanilla and confectionary sugar until soft peaks form. Beat the mascarpone separately until smooth and creamy. Add the mascarpone to the whipped cream. Beat or whisk until well blended, smooth and fluffy.

12. Spread the icing top of the cake using an offset spatula. Or put the icing in pastry bags and pipe on top of the cake. Or serve the icing in a bowl and place dollops on cut slices of the cake.

Notes: (1) You can garnish the cake with fresh orange slices. (2) You can serve the cake with an orange curd or fruit compote. (3) If you ice the cake, keep covered and refrigerated after serving. (4) If you don't ice the cake, keep well wrapped at room temperature.

Peanut Butter Cup Brownie Tart

The concept of small batch cooking has been around for awhile. There are cookbooks and blogs completely devoted to everything from small batch meals to small batch desserts. In many instances, these small batch recipes are not simply regular recipes cut in half, they are reconfigured, reimagined ones. Because in some cases, it can be a bit of a challenge to evenly cut some ingredients in half. Like a raw egg for example. Especially if a recipe calls for using the egg white and egg yolk separately. Up until recently I haven't had the inclination to shift from large scale to small scale. But I am finally coming around to all of the compelling advantages to the concept. Particularly when it comes to baking. It can be dangerous to have too many sweets in the house!

Aside from not wanting any delicious or decadent baked good go to waste, it's nice to be able to have recipes perfectly sized to satisfy the sweet tooths of a small household, a small gathering, a friend, or a neighbor. And this fudgy, deeply chocolately, eight inch round Peanut Butter Cup Brownie Tart checks off all of those boxes and more!

The Peanut Butter Cup Brownie Tart can be cut up into 8 wedges and served plain, with freshly whipped cream or ice cream, or it could slathering in whipped cream and garnished with edible flowers, chocolate shavings, or more miniature peanut butter cups! The possibilities are endless!

The deep chocolately flavor in this Peanut Butter Cup Brownie Tart comes from three kinds of chocolate: melted semi-sweet chocolate chips, Dutch Process cocoa, and double dark or black cocoa. The use of both the Dutch Processed cocoa and the double dark or black cocoa not adds great flavor, it deepens the color of the baked brownie, giving it an even richer, more luscious, more irresistible seductive appeal. 

The miniature peanut butter cups come from Trader Joe's. If you don't have one near you or if you are not a big fan of peanut butter, replace them with chopped semi-sweet or dark chocolate. Your Brownie Tart will be delicious either way.

The thick brownie batter is a prelude to how fudgy the baked brownie tart will be. 

In a preheated 350 degree (F) oven, the brownie tart bakes up in 26-28 minutes. After cooling in the cake pan for ten minutes, the tart is transferred to a cooling rack or serving platter. Enjoy it either slightly warm or at room temperature.

If you needed the least bit of persuading about the small batch desserts, this Peanut Butter Cup Brownie Tart should more than convince you.

If you are looking for a simple, sweet tooth satisfying, scrumptious, dessert to serve for a small dinner party, the addition of some freshly whipped lightly sweetened heavy cream is the perfect finishing touch. 

Who will you make these rich, fudgy, decadent Peanut Butter Cup Brownie Tart for?  Or rather how long will you wait before you make them? 

Recipe

Peanut Butter Cup Brownie Tart

Makes one 8" round tart (serves 6-8)

Ingredients

1.5 ounces (42g) semi-sweet chocolate chips

6 Tablespoons (85g) unsalted butter

1/2 cup (100g) granulated sugar

1/3 cup (70g) light brown sugar

1 large egg, room temperature

1 large egg yolk, room temperature

1/2 cup (65g) all-purpose flour

1/3 cup (28g) Dutch-process cocoa

1 1/2 Tablespoons (14g) double dark Dutch-process or black cocoa (see notes)

1/4 teaspoon Kosher salt

2.7 ounces (75g) miniature peanut butter cups (OR chopped semi-sweet chocolate)

Flaky sea salt

Directions

1. Preheat oven to 350 degrees (F). Line an 8" cake pan with parchment paper. Line bottom with a parchment paper round. Butter & flour sides of pan and top of parchment paper. Set aside.

2. In a small sauce pan, melt the unsalted butter and semi-sweet chocolate morsels. Remove from heat and let cool slightly.

3. In a large bowl, add in the granulated sugar, brown sugar, one whole egg, one egg yolk, and vanilla. Beat for approximately 3-4 minutes or until the mixture is creamy and has doubled in size.

4. Add in the slightly cooled melted chocolate. Beat on low, just to blend.

5. Fold in the flour, Dutch process cocoa, Kosher salt, and double dark or black cocoa just mostly blended,

6. Finally, fold in the miniature peanut butter cups until they are well distributed in the thick batter.

7. Transfer the mixture to the prepared pan. Lightly sprinkle with flaky sea salt.

8. Place on the baking pan on a sheet pan and place in the oven. Bake for 26-28 minutes.

9. Let the brownies cool in pan for about 10 minutes. Then transfer to a serving platter.

10. Serve slightly warm or at room temperature with some freshly whipped lightly sweetened heavy cream or vanilla ice cream. Or serve them plain.

11. Keep any leftovers well wrapped. The tart will be good for up to 3-4 days, if it lasts that long.

Notes: (1) I used the miniature peanut butter cups from Trader Joe's. If you wanted an all chocolate brownie, use chopped semi-sweet chocolate. (2) The double dark cocoa came from King Arthur. But you could use black cocoa instead (found in some grocery stores or gourmet food stores). The brownies made with black cocoa will be even deeper in color! (3) Do not bake in a 9" round cake pan as the brownies will be too thin! If you don't have an 8" cake pan, use a 9"x 5" baking pan. Line the pan with parchment paper so the brownies are easy to remove when done baked. Baking time will range from 27-28 minutes. Cut the brownies into 8 wedges or 8 bars.