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

Vertical Layer Cake

Vertical Layer Cake

Inspired by http://iambaker.net/verticle-layer-rose-cake-1/

VANILLA LAYER

Adapted from http://www.joyofbaking.com/VanillaCake.html#ixzz29uWerdBO

2 cups cake flour

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 ¾ cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 ½ teaspoons pure vanilla extract

1 cup (240 ml) room temperature milk

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

MOCHA LAYER

2 cups cake flour

1 cup all-purpose flour

3 tablespoons cocoa powder

1 tablespoon baking powder

½ teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 ¾ cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 ½ teaspoons pure vanilla extract

2 tablespoons espresso powder + 2 tablespoons boiling water

1 cup (240 ml) room temperature milk

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flours, cocoa powder,  baking powder, and salt.

Combine the espresso powder with the boiling water. When it is cool, add it to the milk.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.