Dark Chocolate Stout Bundt Cake

 
I woke up this morning with every intention of baking a wonderfully frilly and delicate strawberry layer cake with Chantilly cream. But I didn't. If there's one thing I'm good at it's talking myself out things. Ok...maybe with exception of talking myself out of things I really need of course (refer to this post).

"A layer cake, really? You know it'll turn out lopsided." ..."do you really want to wash all those dishes?" Curses! So instead, I talked myself into a simple fuss free recipe that incorporates chocolate and booze. Mmm booze.

Pound Cake

Happy January everyone! With the mild 65 degree days we've had in Texas, it doesn't feel like winter, but more like spring. It put me in the mood to bake up something light and sweet. I know pound cakes aren't typically described as "light," but with its delicate crumb, this version tastes like a buttery chiffon. It would be great with a dollop of whipped cream and tart berries on the side.

Tish Boyle's original version includes soaking the cake with a lemon sugar syrup. I left this step out because I was too impatient. She also recommends cooling the cake completely before slicing and eating. I also left this step out. Yes, for the same reason mentioned above. Happy eating!
 

Chocolate Chip Cookies

I was going to attempt to gift homemade hot pepper jelly for the holidays. The red and green would have been festive don't you think? After thinking about it for a while, I realized it probably wasn't a good idea to give my first attempt at a canned good. Because while most all food gifts rock people's socks off you know what would rock their socks off in a bad way? Botulism. Botulism is definitely not cool. So, until I make sure I thoroughly understand the sanitizing and canning process the homemade jellies will have to wait.

Instead, I decided to go with my new favorite chocolate chip cookie recipe. It's the Jacques Torres cookie recipe that's been all around the internet, but I tweaked it to suit my tastes. This recipe is very forgiving. I've used all purpose flour instead of bread flour and I've also baked the cookies the same day instead of waiting 24 hours. Both turned out just as delicious.

I made these gift boxes (check out this video on how to make them) that fit 6 cookies perfectly. I think Martha Stewart would be proud of me.

I wish you a wonderful and food gifted filled holiday :)

Glazed Apple Fritters

 

I am not a morning person.

I need a warning label that says, "Do not attempt interaction between the hours of 5 a.m. to 10 a.m. OR until thoroughly caffeinated."

Which is why in this household, breakfast pastries are made and served at a decent hour...as dessert.

But these apple studded fritters were so quick and easy to make it had me channeling my inner, peppy, happy morning person to wake up early the next day and make again! 

We should totally make these together at the ungodly hour of dawn. Are you with me? 

Here's what you'll need...

Sweet Potato Challah

Challah, a traditional Jewish egg bread, is one of my favorite breads to make. Not only does it make the most amazing French toast for the next day, the loaves can be formed in various shapes and braids which look impressive and beautiful.

The following recipe is anything but traditional. The addition of mashed sweet potatoes resulted in a super tender loaf and a slightly orange hue. Butter instead of oil added a richer flavor that complemented the sweet potatoes.

Shrimp Wontons

 

Last weekend, Mr. Incredible did something pretty incredible. He took me to the quaint little town of Gruene, TX to do something he knows I enjoy...antiquing (GASP!). The Historic District of Gruene has several shops set up in cute Victorian style cottages. Much to Mr. Incredible's dread, I went into EVERY store. I loved exploring the old buildings and rummaging through old things.  I walked away with a rotary egg beater dated back from the early 1900's and a few cook books from the same era. Score!

For lunch we ate at the Greune River Grill, which over looks the Guadalupe River. I honestly don't remember what I had to drink or what I had for lunch, but I do remember I had one of the tastiest appetizers I had in a long while. Their shrimp wontons were spectacular. When we got home, I got on the computer and turned internet stalker for the recipe. I totally Googled it and came up with nothing but the Greune River Grill Menu. Luckily, the menu described exactly what was in those yummy little suckers...bacon, mixed cheeses and peppers. This is my copy cat recipe :)

The Loft House Cookie

Once upon a time, on the shelves in the bakery section of a Super Target, a frosted vanilla cupcake and a sugar cookie fell in love. After a brief, but scrumptiously sweet courtship, they married and had a baby. Their baby became known as the Loft House cookie. True story.

I very rarely say anything is my absolute favorite, but here it goes...Of all the cookies I've ever eaten, the Loft House cookie is my FAVORITE. There I said it and I'm OK with this :) Within minutes of finding this recipe (I have my Pinterest addiction to thank) I was in the kitchen making them. Within moments of putting sprinkles on the last cookie I had eaten a quarter of a dozen. True story.

A few comments about this recipe: The dough is supposed to be very soft and tender. It's what gives it that cakey cookie quality. So only add the extra flour if the dough is too sticky to work with. Also, do not over bake. When I pulled my cookies out of the oven after 8 minutes, the tops and edges were still pale while the underside of the cookie was only slightly golden. This is what you want. Again, it results in a moist cookie. Happy baking, friends!