From the kitchen of Phoebe Canakis
2 cups crushed vanilla wafers
1 cup confectioners sugar
2 tablespoons cocoa powder
1/4 cup plus 1 tablespoon bourbon
3 tablespoons honey
1/2 cup chopped, toasted pecans
Confectioners sugar/cocoa for dusting or melted chocolate
Preheat 350˚ and bake pecans for 5 minutes, allow to cool and chop. Mix wafer crumbs, sugar and cocoa in medium bowl. Add bourbon and honey, stirring to combine. Mix in pecans. Allow to rest for 15 minutes in fridge. Roll into 1″ balls. Dust or dip in melted chocolate.
Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)
An 8x8x2-inch cake pan or circular springform release metal pan
Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.
Peanut Butter Icing
Use the $300 Icing as a base, cut butter in half from original recipe and whip in 1/2-3/4 cup peanut butter to taste.
Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter icing over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
2 c boiled water
1 c cocoa
2 3/4 c flour
2 t baking soda
1/2 t baking powder
1/2 t salt
1 c butter, soft
2 1/4 c sugar
4 large eggs
1 1/2 t vanilla
Preheat oven to 350. and grease and flour three 9″ cake pans.
Boil water in saucepan, then add cocoa and whisk until smooth. Allow to cool.
Sift flour, baking soda, baking powder, and salt together in a medium bowl.
Cream butter and sugar until fluffy in a large bowl or Kitchen Aid mixing bowl. Add eggs one at a time, then add vanilla. Add flour and cocoa mixture, alternating until just combined.
Divide batter into 3 cake pans.
Bake for 25-30 minutes until toothpick inserted comes out clean.
2 CUPS SUGAR
1 TSP VANILLA
1 CUP MILK
2 CUPS FLOUR
2 TSP BAKING SODA
1/4 TSP SALT
1 CUP PEANUT BUTTER
1 PKG MILK CHOC CHIPS
PREHEAT OVEN 350 DEGREES
MIX EGGS UNTIL LEMONY. GRADUALLY ADD SUGAR. ADD VANILLA. ADD CUP OF MILK. MIX FLOUR, BAKING SODA AND SALT AND ADD TO LIQUID MIXTURE.
POUR IN GREASED 11 X 17 PAN
BAKE FOR 20-25 MINUTES UNTIL GOLDEN BROWN
IMMEDIATELY SPREAD PEANUT BUTTER ON HOT CAKE. LET PEANUT BUTTER DRY.
MELT MILK CHOC CHIPS AND SPREAD OVER PEANUT BUTTER.
via Bev Crooch
via Martha Stewart
These cookies look like little snow-covered mountains. Roll each ball in confectioners’ sugar twice to make sure it’s thoroughly coated and no dark dough is visible.
1 hour 45 minutes
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners’ sugar, for coating
- In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Martha used 4 tablespoons unsalted butter, room temperature, and 1/2 cup confectioners’ sugar, for coating.
via Martha Stewart
For the true pizza lover: a dessert version.
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
via Bon Appetit