Tag Archives: maple

Chocolate Chip Cookie Pound Cake

If you haven’t seen the Italy issue of Bon Appetit, leave now and go out and buy it. It is an issue you will want to keep for reference and it has so many great recipes. I’ve already become addicted to the basic tomato sauce that is on the cover.

But this is a baking blog, so let’s talk about this pound cake. It’s in the beginning of the magazine and the official name is “Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze.” Whew, that’s a mouthful. I prefer to call it a Chocolate Chip Cookie Cake because, well, that is what it tastes like! A moist, delicious chocolate chip cookie disguised as a cake. I think it might be my new favorite. I even went out and bought a bundt cake pan just for this cake (with a Bed Bath and Beyond Coupon, I might add). And today everyone is waking up to the news that Osama Bin Laden has been killed by our Rock Star U.S. Military, so we need to do some celebrating. This cake will fit the bill.

It’s yummy, it’s easy, and it’s pretty. What more could you ask for in a cake?

The only change I made was I used only vanilla extract because I didn’t have any maple extract. But the maple in the glaze is subtle and just the right amount. I love the espresso specks in the glaze. Pretty, don’t you think? This cake would be a hit if you needed something for a potluck. You’ll be the star!

Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze

from Bon Appetit

Ingredients

Cake

  • Nonstick vegetable oil spray
  • 1 12-ounce package semisweet chocolate chips
  • 3 cups all purpose flour, setting aside 2 TB for chocolate chips plus additional for dusting
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups (packed) golden brown sugar
  • 2 1/2 tablespoons vanilla extract
  • 1 teaspoon maple extract
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
1. Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.
2. Mix chocolate chips and 2 tablespoons flour in medium bowl. Toss the chips thoroughly to make sure they are all evenly coated. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
3. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition.
4. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
5. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Start checking the cake around 40 minutes and check every five minutes or so. It took 55 minutes for me. Another five minutes would have been too long.
6. Cool cake in pan on rack 30 minutes (I only left it in 10 minutes and it still turned out fine). Invert cake onto rack and cool completely.
Good to know: Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake. Otherwise, they may sink to the bottom.

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons (or more) whipping cream
  • 1 1/2 teaspoons instant espresso powder
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
I dare you to have just one slice…

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Pumpkin Whoopie Pies with Maple Cream Cheese Icing

I don’t even know where to start with these. “Oh My God, so Good”. “The definition of yumminess”. “Little bites of Heaven”. All of these describe these cookies, yet just don’t seem like the right words. I do know that these are my new second favorite cookie, being second only to The Best Chocolate Chip Cookie Ever. They aren’t even really second. They are more like 1b. I had no idea I would like these so much. I’ve had whoopie pies before, I’ve had pumpkin before, but these just blew me away! I actually had to make two batches and the second batch was even better than the first because the icing was better. And they turned out much prettier the second time.

The second batch with smooth filling.

The first batch I used mascarpone for the filling. I had 8 oz of mascarpone and only 4 oz of cream cheese. So I went with the mascarpone. Now, I’ve learned this painful lesson before but apparently it wasn’t painful enough the first time because I did the same thing again. Do not let mascaparone come to room temperature the same way you would with cream cheese. It becomes grainy and starts to separate. Cream cheese does not do this but I just wasn’t thinking apparently. Thankfully, they still tasted amazing even with the less than pretty icing. See the graininess?

The first batch with the grainy icing.

I also made them too big the first time, which explained the initial confusion over making 2 1/2 dozen verses the 4 dozen the recipe said. Again, my mind just wasn’t clear this day! The next day I made a half batch since the first batch was devoured in a very short period of time by my husband’s students. So the grainy icing didn’t matter too much! The first day I used a scoop that was about 1 1/2 TB. The second day I made them with the 1 TB scoop. This size was much better. The bigger ones were quite big, too big for whoopie pies in my opinion.

I got the recipe from Brown Eyed Baker who got it from a friend, but several commenters said it was the same recipe from Matt Lewis, which is also credited on Martha Stewart’s Whoopie Pies. So this recipe has been around the block, and with good reason. The flavors are very intense and feel as though you have the holidays melting in your mouth. These could even be your Thanksgiving Day dessert, with a bowl of cinnamon ice cream? Oh yeah. Now we’re talking.

Enjoy!

Pumpkin Whoopie Pies with Maple Cream Cheese Icing

The cookies:

  • 3 Cups all purpose flour
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1 tsp salt
  • 2 TB cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup turbinado sugar (if you don’t have turbinado, just use all granulated)
  • 1 cup brown sugar
  • 1 cup canola oil
  • 3 cups chilled pumpkin (about 1 1/2 cans)
  • 2 eggs, room temp
  • 1 tsp vanilla

1. Preheat oven to 350F.

2. Whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices. Set aside.

3. In a mixer with a paddle attachment, mix the oil and sugars together until combined. Add the eggs one at a time, mixing until well combined. Add the vanilla.

4. Add the flour mixture to the wet mixture and mix until combined and fairly smooth.

5. Using a tablespoon scoop, scoop level amounts of dough onto a baking sheet lined with parchment or a silpat. These won’t spread much, but keep them about 1 inch apart.

6. Bake about 10 minutes, or until a toothpick comes out clean. Let cool slightly before moving to a cooling rack.

The icing:

  • 4 ounces unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups powered sugar
  • 3 TB maple syrup
  • 1 tsp vanilla

1. With a mixer, whip the butter until smooth.

2. Add the cream cheese and mix until smooth.

3. Add the sugar 1 cup at a time and mix until fluffy.

4. Add the maple syrup and vanilla and mix.

To assemble:

Here again a piping bag will be your friend. No fancy tips needed, no coupler, just the bag. It makes filling the cookies much faster. To assemble, flip half the cookies over once they are cool. Pipe about a tablespoon of filling in each.

The cookies halves.

Then simply place the top on the cookie and press lightly so the filling spreads to the edges. And then eat!

Note: Since these have a cream cheese center, make sure you chill them.

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