Coffee Sponge Cake

Coffee Sponge Cake

Adapted from http://www.atkokken.com/2012/09/16/coffee-sponge-cupcake/

3 egg whites

¼ cup sugar

3 egg yolks

¼ teaspoon vanilla extract

1 teaspoon coffee extract

2.3 ounces flour (65 grams?)

1 tablespoon canola oil

1 ½ tablespoons milk

Whip the egg whites until foamy then add sugar in 3 additions and whip until egg white forms soft peaks form.

Add egg yolks one at a time, mixing well before adding more egg yolks.

Add in vanilla and coffee extract and mix until combined.

Add in plain flour and fold to mix well with a spatula.

Add oil and mix well with spatula. Repeat the same with milk – taking care not to over deflate the foam.

Spoon batter into a lined muffin mold. (filled to 3/4 of the cupcake mold)

In an oven preheated to 170C, bake the cupcakes for 25mins.

Set aside to cool completely.

Modern Honeycakes with Lavender Icing

Modern Honeycakes

From http://www.innatthecrossroads.com/2012/05/31/honeycakes/

2 ½ cups cake flour

½ tsp. baking powder

1 tsp. salt

1 tsp. ground ginger

1 tsp. cinnamon

½ cup butter

½ cup brown sugar, packed

1 egg

1 cup honey

1 cup buttermilk

Sift together the dry ingredients. In a separate bowl, cream together the butter and sugar. Add egg and beat thoroughly, followed by the honey. Add the flour mixture and the buttermilk in alternating turns, starting and ending with the dry ingredients. Pour into paper-lined cupcake tins, or a greased muffin pan, filling each cup 2/3 full. Bake at 350F for 30 minutes or until cakes are golden brown.

Lavender Icing

From http://www.marthastewart.com/340910/lavender-icing

1/3 cup whole milk

1/2 teaspoon dried lavender

3 cups confectioners' sugar

Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again.

Chocolate Crinkle Cookies (2)

Mexican Mocha Crinkle Cookies (2)

Recipe adapted from http://www.chow.com/recipes/29089-chocolate-crinkle-cookies

Difficulty: Easy | Total Time: 1 hr 15 mins, plus 2 hrs chilling time | Makes: About 40 cookies

4 ounces bittersweet chocolate, finely chopped (no less than 60% cacao)

1/4 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ teaspoon cinnamon

1 tablespoon instant espresso powder

2 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs

1 cup powdered sugar

Place the chocolate and oil in a small saucepan over low heat, stirring occasionally until the chocolate has melted and the mixture is smooth, about 4 minutes. Remove from the heat and set aside to cool slightly.

Sift together the flour, baking powder, salt, cinnamon, and espresso powder into a medium bowl; set aside.

Place the sugar and the chocolate-oil mixture in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until combined (the texture will be sandy), about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Return the mixer to medium speed and add the vanilla and the eggs 1 at a time, letting each completely incorporate before adding the next, about 2 1/2 minutes total. Stop the mixer and scrape down the sides of the bowl and the paddle. On low speed, add the flour mixture and mix until just incorporated, stopping once to scrape down the sides of the bowl and paddle, about 1 minute total. (The dough will be runny like batter.) Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate the dough until firm, at least 2 hours or overnight.

Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.

Place the powdered sugar on a plate or in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon each), drop them into the sugar, and roll until completely coated. Place 15 of the balls 2 inches apart on each of the prepared baking sheets. (Chill the remaining dough.)

Bake for 5 minutes, then rotate the sheets front to back and top to bottom and continue baking until the edges of the cookies are set but the tops are still a little soft, about 5 minutes more for soft, chewy cookies or 7 minutes more for crisp cookies. Transfer the cookies to a wire rack and cool completely. Let the baking sheets cool completely before repeating with the remaining dough (you can reuse the parchment). The cookies can be stored in an airtight container for 3 to 4 days.

Mexican Mocha Crinkle Cookies (1)

 Adapted from http://aspicyperspective.com/2012/12/crinkle-cookies.html

1 cup unsweetened cocoa powder

1 ½ cup granulated sugar

½ cup vegetable oil

1 tablespoon instant espresso powder

1 teaspoon ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon vanilla extract

4 eggs

2 cups all purpose flour

1 ½ cups powdered sugar

Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, baking powder, and salt together until well combined.

Beat in the vanilla and eggs, then scrape the bowl. Slowly add in the flour. The dough will look like brownie batter.

Refrigerate for 1-2 hours until firm enough to roll by hand.

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

Roll the dough into 1 inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet. Space the ball at least 3 inches apart.

Bake for 10-12 minutes. Cool completely on the baking sheets before moving.

Yield: 4 dozen cookies