New Jersey Crumb Cake (aka New York Crumb Cake)

If you’re from northern NJ then you’ve probably heard of B&W Bakery. They’re famous for their crumbcake which is about 2/3 crumb, 1/3 cake. My parents were nice enough to get us a crumbcake for Christmas which we froze. Once we started to run low I went on the hunt for a recipe I could make for when we had a hankering.

I came across one recipe that called for 6 sticks of butter. 6 sticks! Even I couldn’t justify that. So I continued searching and found this recipe which has the perfect ratio of crumb to cake. Dennis gave the cake a thumbs up but said the crumbs were a bit dry. I’m thinking next time to throw some more butter in there because when is more butter not the answer?

New Jersey Crumb Cake (adapted from Food.com)

Ingredients

2 tablespoons butter, plus extra for brushing pan

4 cups all-purpose flour

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 large eggs

1/2 cup milk

2 teaspoons pure vanilla extract

1 cup light-brown sugar, firmly packed

1 1/2 teaspoons ground cinnamon

1 cup unsalted butter, melted and cooled

confectioners' sugar, for dusting

Directions

Place rack in center of oven, and preheat oven to 325°F. Lightly brush a 9-by-12 1/2-inch baking pan with butter, dust with flour, and tap to remove excess. Set aside.

In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.

In a second bowl, whisk together the egg, milk, butter, and vanilla.

Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside.

In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.

Sprinkle crumbs over batter and bake, rotating pan after 10 minutes.

Continue baking until a cake tester comes out clean, about 10 minutes more.

Transfer pan to a wire rack to cool. Dust with confectioners’ sugar.

Ultimate Double Chocolate Cookies

I was planning to make some sort of Valentine’s Day treat but when I realized that I didn’t have any heart-shaped cookie cutters I was stumped as to what I should make. I came across this chocolate cookie recipe and figured if I rolled them in red sprinkles that could qualify them as a V-Day dessert. To mix it up I left some plain and others I rolled in a mint-sugar mix. The mint-sugar cookies got the most enthusiastic thumbs up as the mint paired really well with the strong chocolate flavor.

I did have a problem with some of the cookies in that the middles never set so they fell apart when I tried to move them off the cookie sheet. There’s nothing sadder than cookies that never got to realize their full potential… I’m thinking that I just made those cookies too big which is why they didn’t quite cook through. So if you keep them on the smaller side than you’ll probably have better luck than I did.

Ultimate Double Chocolate Cookies (from Allrecipes)

Servings: 42

1 pound semisweet chocolate chips

2 cups all-purpose flour

1/2 cup Dutch process cocoa powder

2 teaspoons baking powder

1 teaspoon salt

10 tablespoons unsalted butter

1 1/2 cups packed brown sugar

1/2 cup white sugar

4 eggs

2 teaspoons instant coffee granules

2 teaspoons vanilla extract

Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.

In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand in fridge for at least 35 minutes so the chocolate can set up.

Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper or Silpat. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. You can roll the cookies in sprinkles or sugar if you'd like.

Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Malted Coconut-Mocha Bars

Superbowl Sunday turned into a baking and cooking spree. I started with cornbread, then once that finished I set to work on dessert. Then an hour or so before the game started we put a pot of chili on. For a lazy Sunday it wasn't very relaxing!

I came across these bars when I was looking for something to make for my parents as they were stopping by for a visit. These bars have 3 components - the base, the filling and the icing. Apparently every time I attempt to do icing it's a disaster of sorts. So don't repeat my mistake. When the recipe calls for 2 1/2 cups sifted flour that means you should measure it after you sift it, not before. I messed this up and ended up having to double the icing as it didn't completely cover the bars. Whoops...

Regardless, these bars were a hit. The shortbread base pairs perfectly with the sweet icing, and the hint of coconut gives them a nice flavor hit. They may look complicated but they're really not, especially if you're better at following directions than I am.

Malted Coconut-Mocha Bars (adapted from Culinary in the Desert)

For the base

11 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
3/4 cup cup all-purpose flour
1/2 cup white whole-wheat flour
1/4 teaspoon salt

For the filling

3 large eggs, lightly beaten
1/3 cup granulated sugar
2 teaspoons vanilla
1 1/2 cups flaked coconut
1/2 cup chocolate malted milk powder

1/4 cup cocoa powder
1/4 cup all-purpose flour
1 1/2 teaspoons instant espresso powder
1/4 teaspoon baking powder
1/4 teaspoon salt

For the frosting

2 1/2 cups sifted confectioners' sugar
1/4 cup chocolate malted milk powder or mix of malted milk powder and cocoa
1/2 teaspoon instant espresso powder
2 teaspoons vanilla
4 to 5 teaspoons boiling water

To make the base

Preheat oven to 350 degrees

In a large mixing bowl, cream together butter and brown sugar.

In a medium bowl, whisk together flours and salt. Beat in the flour mixture until combined - it will be very thick. Scoop mixture into a 9 x 13" baking pan lightly coated with nonstick spray. Evenly pat mixture onto bottom of the pan. Bake until set - about 15 minutes.

To make the filling

In a medium bowl, whisk together eggs, granulated sugar and 2 teaspoons vanilla. Stir in coconut, the malted milk powder, flour, espresso powder, baking powder and salt until well combine. Gently, but quickly spread mixture over the partially baked crust. Place back in the oven and bake until the middle looks set - about 20 to 25 minutes more. Remove and set on a wire rack to cool completely.

To make the frosting

In a medium mixing bowl, beat together confectioners' sugar, malted milk powder, vanilla, and just enough of the boiling water to make the frosting spreadable.

Using an off-set spatula, evenly spread icing over the bars.

Makes about 24 bars.

Oreo Stuffed Chocolate Chip Cookies

I was looking for baking inspiration the other day so I posted on Facebook asking for suggestions. My cousin Erik gave me link to this recipe, Oreo Stuffed Chocolate Chip Cookies. The original recipe uses Double Stuff Oreos but I used Bite Size Oreos so I could get more cookies. Also, covering a Double Stuff Oreo in a chocolate chip cookie is extreme – even for me.
I was worried that the cookie might be too sweet but it wasn’t. When you first bite in and get the familiar taste of a chocolate chip cookie, followed by the crunch of the Oreo wafer, it’s really pretty amazing. These cookies are definitely made for chocolate lovers. The only downside of using the smaller Oreos is that you don’t get as much of the cream as with a regular-sized Oreo. So use whichever kind of Oreo strikes your fancy. All I know is that I’m already trying to think of what else I can stuff into a chocolate chip cookie…

Oreo Stuffed Chocolate Chip Cookies (from Picky Palate)

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag bite-size Oreos

Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown (my cookies didn’t quite get golden brown so use your judgment as they will cook on the sheet after you take them out). Let cool for 5 minutes before transferring to cooling rack.

Makes about 60 cookies. I got about 50 due to the fact I dropped some of the Oreos on the floor. I can be a bit clumsy in the kitchen.

Gingerbread Popcorn

You know those huge tins of popcorn that they sell around the holidays? You'd smile politely when you got it, have a few bites of popcorn that tasted slightly stale and flavorless, then put it aside before finally chucking it sometime around Valentine's Day. This popcorn is like the opposite of that.

This popcorn is bursting with flavor. It's sweet and sticky and has been referred to as "crack corn" by more than one person. This recipe provided me with the opportunity to actually pop my own popcorn on the stove, instead of using the old reliable microwave. It was much easier than I expected, and almost as fast. Just be careful when you pop it - some of the kernels like to escape when you crack the lid to vent some of the steam.

When you need a break from cookies, brownies, etc., but still want something that reminds you of the wintertime, this is for you. Put it out at a party and watch it disappear. Or just eat it all yourself. I won't tell.

Gingerbread Popcorn (from Culinary in the Desert)

15 cups popped popcorn
16 tablespoons butter
2 cups packed brown sugar (I used a mix of light and dark)
1/4 cup molasses
1/4 cup light corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 250.

Line 2 large baking dishes with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn (I eyeballed this, no need to be precise).

Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and stir in baking soda. Pour over popcorn; toss to coat.

Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.