Alton Brown's Fudge Cake

 

This is the best chocolate cake I have ever made, and it is my 'go to' chocolate cake recipe.  It comes from Alton Brown's I'm Just Here for More Food, and I think it is one of the first recipes I tried from the book.  I don't even need to look up the page number for the recipe anymore because the book is so worn in that section, I can find it just by shuffling through the pages.

 

Alton Brown says that the cake is so good that it doesn't even need frosting.  While that may be true, the frosting almost steals the show.  He also compares the cake to Hostess Cupcakes.  Yeah, only 1000 times better (I did the math). 

 

The steps to make this cake and frosting (pulverizing chocolate, mixing the frosting over a bowl of ice) are a bit unconventional, but the end result is well worth it.  The cake is, for lack of a better word, meaty, but but not too dense or rich.  The chocolate flavor really shines and there are bits of chocolate speckled throughout that didn't get pulverized as much.  It is not too sweet, and leaves you begging for more.

 

The frosting is light, airy, and full of flavor.  I like to add a pinch of fine sea salt to the mix because I think it really compliments the chocolate.  The frosting is almost the consistency of dense whipped cream only with an intense chocolate flavor, and just melts in your mouth.  I'm not usually a fan of frosting, but this one is just as good as the cake.  Now, if you'll excuse me, I need to go bake a cake...

 

Alton Brown's Fudge Cake
Printable recipe

3 oz unsweetened chocolate
10.75 oz (2 1/4 cups) plain flour
2 teaspoons baking soda
1 teaspoon salt
3 large eggs
1.5 teaspoons vanilla extract
4 oz (1 stick) butter
13.5 oz (2 1/4 cups) brown sugar
8 oz (1 cup) full fat sour cream
8 oz (1 cup) boiling water

Preheat oven to 350 degrees and prepare a 13 x 9 cake pan.

Pulverize chocolate in a food processor until fine, then add the flour, baking soda, and salt, and pulse to combine.  Combine the eggs and vanilla and lightly beat to combine.

In the bowl of a stand mixer or mixing bowl cream the butter and sugar.  Then add the egg and vanilla mixture.  Alternate adding three doses of the chocolate flour mixture and two doses of the sour cream.  Slowly add the boiling water and mix to combine, the batter will be loose.

Bake for 30 minutes at 350 degrees, then 15 minutes at 300 degrees. Internal temperature should reach 175-180F. Cool for 15 minutes, then remove to rack and allow the cake to cool completely before frosting.

Chocolate Frosting
6.5 oz (1 cup) bittersweet or semisweet chocolate
4 oz (1/2 cup) whipping cream
8 oz (2 sticks) butter
10 oz (2 1/2 cups) powdered sugar
Bowl of ice

Melt butter, chocolate and cream in a saucepan (preferably with curved edges) over medium heat, stirring until smooth. Remove from heat and beat in the powdered sugar with a hand mixer.  Once the sugar is dissolved, place the pan into a bowl of ice.  Continue to beat until the frosting lightens and holds its shape.

Cherry Pie

 

Sometimes the simplest recipes are also the tastiest.  With only four ingredients, this cherry pie filling is sensational.  Cherries have been on sale recently, and they looked so good, I couldn't pass them up.  With a bag full of cherries at my disposal, I immediately went to this recipe.

The most tedious part was removing the pits from all the cherries.  But once that was done, the rest of it was easy as pie.  Literally!  I changed a couple things on the card by making my own pie crust and I used tapioca flour as the thickening agent.  I also went with a lattice top crust because I am a sucker for that presentation.

The pie was absolutely delicious.  The limited ingredients really allowed for the cherries to shine.  They were tart, perfectly balanced by the sweetness of the sugar.  It was like canned cherry pie filling only 100 times better (I did the math).  This is what pie is supposed to be. 

Cherry Pie
Printable Recipe

Pie Crust Mix
2 1/2 cups sour, pitted cherries (fresh or canned)
2/3 cup sugar
1 tablespoon flour (or tapioca)
1/8 teaspoon salt

Mix cherries with sugar, flour and salt. If using canned cherries, drain the juice and decrease sugar to 1/3 cup. Pour over unbaked pastry, top with another pastry, bake in hot oven (425) until crust is browned and filling cooked. (About 35 minutes). Be sure to poke holes on top of pastry before baking.

Tart Lemon Squares

I knew this recipe had to be good before I even made it.  I have several recipe cards written in Nonna's handwriting in the same format.  Oven temperature in the upper left, pan size in the upper right, a dotted line separating the ingredient columns.  It was like she was just ready to pass out the cards when she made this decadent dessert because she knew people would be asking for the recipe.  It makes me wonder how many cards she wrote like this.

Angela has been making lemon squares for years, and they are one of my favorite sweet treats, but she does not use this recipe.  At every summer family get-together, I always ask her to make them.  My mom also told me that she used this recipe to make lemon squares for Tupperware parties she hosted (along with toffee squares) and they were always a hit.  I was a bit nervous to make them myself, but I really wanted to try my hand at this recipe.

I don't know if the person who first made lemon squares knew what they were doing, or if was just a happy accident, but it always felt like I was doing something wrong when I was making them.  First of all, the bottom crust is so crumbly before pressing it into the bottom of the pan, it doesn't seem like it should hold together at all.  Then, the lemon mixture is so thin, and pouring it onto an already baked crust, it didn't seem like it would set.  When I took the concoction out of the oven, the mixture had set, but the top was a white color that didn't look normal to me.  Wanting to see it through to the end, I sprinkled the top with confectioner's sugar and waited for it to cool.

Thankfully, my fears were unwarranted.  As I cut the squares and pulled out the first sample, it looked just like a lemon square should.  Even better, it tasted good, too!  The soft, tart, custardy topping with the tender buttery crust is a wonderful combination.  It makes it hard to eat just one, so I didn't.  No wonder Nonna had a supply of handwritten lemon square recipes at her disposal.  If she had brought these to a party I was at, I would be the first in line asking her for the recipe.



Tart Lemon Squares 

Printable Recipe

6 tablespoons (3/4 stick) butter

1/4 cup confectioners' sugar

1 cup plus 3 tablespoons flour

3 eggs

1 cup granulated sugar

Grated rind of 1/2 lemon

1/4 cup fresh lemon juice (from 1 large or 2 small lemons)

Combine butter, confectioners' sugar, and one cup of the flour in food processor.  Process until blended.  Pat dough into even layer on bottom of 9-inch square baking pan.  Bake dough at 350 degrees for 15 minutes or until lightly browned. 

Meanwhile, combine eggs, granulated sugar, lemon rind, lemon juice and remaining three tablespoons of flour in food processor.  Process until well mixed.  Pour lemon mixture over hot crust.

Bake at 350 degrees for 15 to 20 minutes longer - until firm.  Cool on rack.  Sprinkle with confectioners' sugar while warm.  Cut in squares when cool. 

Easy Zucchini Pie

 

Zucchini abounds in the summer here in Indiana.  I just finished a piece of zucchini bread, as a matter of fact.  It seems every time I turn around, someone is offering me a zucchini (or 10) from their garden.  Even as the drought and heat wave push on, it seems the zucchini plants have weathered the blow.

So far on Family Tree-Eats, I have posted recipes for zucchini casserole and zucchini bread, and that is about the extent of my zucchini making prowess.  Though grilled zucchini is quite delicious, brushed with a little olive oil, salt, and pepper.  When I saw this recipe for zucchini pie, I knew I had to try it once my zucchini cup began to runneth over.

I made this recipe even easier because I wanted the pie to be green.  I didn't peel the zucchini, nor did I take out the seeds because they were so small in the zucchini I had.  I also didn't boil the zucchini before blending with the other ingredients.  I pretty much ignored the first couple of lines on the recipe card, which didn't hurt the outcome of the pie one bit.

As far as the rest of assembly, it couldn't be easier.  Just blend, pour and bake.  Making the pie crust was the most difficult part.  I had to bake mine for about 35 minutes once I turned the oven down to 350 degrees, but that may have been because I didn't boil the zucchini before baking.

Besides the novelty of being green, this is one of the best pies I have made in a long time.   I sent some home with Julie and some with Angela and within a few hours I had a couple texts asking me for the recipe.  The pie is light, has a nice soft texture, and it delicately sweet.  It is reminiscent of sugar cream pie, but not nearly as rich.  A perfect summer pie.

Easy Zucchini Pie

Printable Recipe 

1 cup zucchini

1 cup sugar

1 cup Milnot milk

1 egg

1 1/2 tablespoon butter

1/4 teaspoon salt

2 tablespoons flour

1 teaspoon vanilla

Peel zucchini and cut into pieces removing seeds and boil until tender.  Put all above in blender and blend well.  Pour into unbaked pie shell.  Sprinkle top of unbaked pie with cinnamon.  Bake at 400 degrees for 5 minutes, then 350 degrees for about 30 minutes or until knife comes out clean.  Do not over bake.  Allow pie to cool completely before serving.

Toffee Squares

While talking to my mom about some of the family recipes I got from Nonna, she asked me about this recipe in particular.  I vaguely remember her making them, and she said she made them all the time for Tupperware parties. 

 

This is an interesting recipe.  There are no leavening agents, and it comes together similarly to a crumb topping.  The recipe also states to brush the top of batter with an egg white before baking, which is something I haven't done with a cookie bar before.  These methods paid off and lend the toffee squares a distinctiveness all their own. 

Fans of crumb topping rejoice!  Not only did the batter look like  crumb topping, the finished product also has a very similar flavor, but in bar form.  The egg white gives the toffee squares a nice sheen, as well.  The bars are soft, subtly sweet, the cinnamon adds a comforting spice, while the nuts lend a nice texture.  A winning combination, in my book!

Toffee Squares
Printable Recipe

1 cup soft butter
1 cup sugar
1 teaspoon vanilla extract
1 egg, separated
2 cups flour
1 teaspoon cinnamon
2/3 cup chopped nuts

Cream butter; add sugar, vanilla, and egg yolk; beat until light. Add sifted dry ingredients and half the nuts; mix well. Press into 15 x 10" pan. Brush top with egg white (slightly beaten), and sprinkle with remaining nuts. Bake at 350 for 15-20 minutes. Cut into squares while warm.

Zucchini Bread

Nothing says summer like garden fresh zucchini.  Well, maybe watermelon, but that's another post.  I have had my own zucchini bread recipe for years, but I decided to try this one to see if it would evoke memories from my childhood.  And boy, did it ever.

Like I mentioned, I have a recipe for zucchini bread that I make once or twice per year, but there was something about making this bread that took me back to the summers of my childhood.  I don't know if it was the look, the smell, or maybe a combination of the two that transported me back.  Even as I was making it, it felt like I had done it before, even though this is the first time I have used this particular recipe.  It's hard to describe, but it was pretty neat.

This bread is not as sweet as the recipe I use, but it is very tasty.  Much like any other quick bread, it is soft and satisfying.  I omitted the nuts and raisins because I didn't have any suitable nuts on hand, and in my opinion, raisins are always optional.  Their absence didn't take away from the appeal of the bread with the delicate flavor of the zucchini complimented by the subtle spice of cinnamon.

I don't know if this version of zucchini bread is better than the one I have used in years past, but it has something the other one doesn't, it takes me back in time.  If I ever want to revisit those magical summer days, I know the vehicle to take me there.

Zucchini Bread

Printable Recipe

Ingredients

3 eggs

1 1/2 cups sugar

2 cups peeled, grated zucchini

1/2 cup nuts

1/2 cup raisins

3 teaspoons vanilla

1/4 teaspoon baking soda

3 cups flour

1 teaspoon salt

2 teaspoons cinnamon

Directions

Beat eggs until light and fluffy.  Add oil, sugar, zucchini and vanilla.  Sift flour, salt soda, cinnamon, and baking powder together.  Add to first mixture.  Mix until blended.  Add nuts and raisins.  Pour into two oiled loaf pans. 

Bake at 325 degrees for 1 hour. 

Quick Cherry Crunch

I don't have a lot of recipes that call for cherries, so when I saw this recipe, it moved to the top of my list of things to try.  I am a big fan of cobblers, crunches, crisps, and the like.  Pretty much anything with fruit on the bottom and a sweet topping ranks high on my dessert scale.  This recipe also calls for quick-cooking tapioca, an ingredient I have only before used in Nonna's apple pie, so it is nice to have another application in which to use that ingredient.

Something else that drew me to this recipe is that it looked so simple, and I always like to have deliciously simple dessert recipes at my disposal.  Indeed, it was as simple as it looked and the "quick" in the name was not false advertising.  In no time at all, I had the cherry crunch in the oven and soon the house smelled of sweet oats and cherries.

After taking it out of the oven, I let it cool a bit and then I dug in.  The "crunch" in the name was not false advertising either.  There was a nice sweet crunch on top complimented by the slightly sour soft cherries.  A simple dessert with a lot of flavor.  It could stand to use more cherries, though, in my opinion.  Next time I make it, I may add three cups of cherries.  The way it was, it was kind of like a gooey granola bar, which isn't really a bad thing.  Overall, it is a very tasty dessert.

Quick Cherry Crunch

Printable Recipe

Mix and let stand:

1/2 cup cherry juice

1 1/2 tablespoons quick-cooking tapioca

Melt in large pan:

1/2 cup butter

Mix with it:

1 cup brown sugar

1 cup flour

1 cup oatmeal

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Put half of the mixture in 9 inch square pan. 

Scatter over it:

2 cups sour pitted red cherries and then the tapioca mixture.  Cover with remaining pastry.
Bake 30-35 minutes, until browned.

Yum-Yums

There was always a Tupperware container full of yum-yums on the kitchen table during the summer days I spent at Nonna and Grandpa's.  At least that's how I remember it.  The harvest orange container with a white lit constantly beckoned.  I ate my fair share of yum-yums growing up, but this is the first time I have made them myself.

I helped Grandpa make them once or twice, I remember him telling me to get every last bit of peanut butter out of the jar.  He warned that Nonna would bring him the jar from the trash if it failed to meet her standards.  Waste not want not, I suppose.  I made sure to take a rubber spatula to my peanut better jar; Grandpa's point was not lost on me.

There is no baking involved in preparing the yum-yums, but the stove top or microwave needs to be utilized.  I opted to melt everything on the stove, and the process is relatively quick and quite simple.  In no time at all, I was spreading the chocolate butterscotch blend over the rice crispy mixture, and into the refrigerator it went.

The next day the yum-yums were ready to cut, but not before I took the giant 10x15 yum-yum to show the kids and pretend to eat it.  The tip to twist the pan to free the solid mass is definitely one to utilize.  I then cut the brick of chocolaty peanut buttery goodness into 1 inch squares.  Next time, I may let the mixture come to room temperature a bit because the chocolate cracked a little as I was cutting the squares.

These little delights hold true to their name, yum yum!  The soft chocolate layer leading to the peanut butter crunch of the crispy rice bottom is a treat for the senses.  The butterscotch adds a subtle change to the traditional chocolate flavor that is nice, as well.  A perfect little sweet bite.

I also think I know why there were always yum-yums on the table; one batch makes a lot!  Valerie took most of them to a school function, and we were still left with more than enough at home.  Not that I'm complaining, they were eaten and enjoyed by all.  Not a single one made it back from the school, either; I think they were a hit.

Yum-Yum Cookies

Printable Recipe 

To 6 cups Rice Krispies

add the heated mixture of

1 cup brown sugar

1 cup corn syrup, light

1 18 oz. jar peanut butter, smooth

and blend smoothly to coat all of the cereal

Spread as uniformly possible in a 10x15x1 pan.  Mixture is easier to press down with a plastic spatula.

Melt together

1 12 oz. package chocolate chips

1 12 oz. package butterscotch chips

over a low heat, stirring to blend.

Spread this mix over crispy mix in pan.  Cool in refrigerator for several hours or overnight.

Twist pan to free the mix.  Place on cutting board - cut about 1"x1" squares.  Makes about 80 cookies. 

(Store in frig - to keep the chocolate firm)

Butter Chicken

This recipe has become a favorite at my house.  I often visited Indian buffets when I worked in Indianapolis and West Lafayette, and my favorite dish was always the butter chicken.  Alas, there are no Indian restaurants where I live now, so I figured I had learn to make it myself.  I found this recipe on allrecipes.com and with the help of a few recommendations in the comments section, this dish is even better than the ones I had at the restaurants.

The changes I made to the original recipe are minor, but definitely add to the success of the dish.  The original recipe calls for cornstarch to thicken the sauce, but I read that it is traditional to use ground cashews as a thickening agent.  I also use a combination of thighs and breasts, instead of just thighs.  The addition of cashews is what puts this recipe over the top.  They elevate the flavor and add a nice consistency and texture to the sauce that the cornstarch can't compete with.

The ingredients list is long, but the butter chicken is not very difficult to make.  It is all about building flavors.  The smells of the warm, rich, comforting spices that permeate the house when I am making this dish is second to none.  There is some heat, flavor-wise, but that can be adjusted by the amount of cayenne you decide to add.  Be your own chef!  If the flavor is good, I can handle a little heat, and believe me the flavor is good in this dish.

Butter Chicken
Printable Recipe

Ingredients
For the sauce:
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste, recipe follows
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper
1 pinch salt
1 pinch black pepper
1/4 cup finely ground cashews

For the chicken:
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper

Directions
Heat the oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat oil in 12-inch skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is cooked through. Stir cooked chicken and cashews into the sauce. Cook for 5 to 10 minutes, or until thickened.

Ginger-Garlic Paste:
1/2 cup cloves garlic
1/2 cup fresh ginger
1/4 cup canola oil

Combine garlic, ginger, and canola oil in a mini-food processor and process until it forms a semi-smooth paste.  Excess can be stored in the refrigerator for up to a week.

Beef or Lamb with Rice

This recipe peaked my interest because it looked so simple.  At the same time it was also something different; familiar ingredients brought together in a new way.  Preparing it was a cinch since we had all the ingredients on hand; I opted for the beef instead of lamb. 

The recipe is very straightforward and the only thing that took much time was waiting for the meat to get tender.  As I was finishing the meal, it started to remind me visually of another family favorite in our house, butter chicken.  Flavor-wise, they are totally different, but I guess it was just because it was a sauced meat served on a bed of rice.

I was very impressed with the flavor of this dish.  The meat was tender and juicy and the tomato sauce gave it a deep rich flavor.  My mouth is watering just thinking about it!  I used my bread to sop up the leftover sauce on my plate so I could savor every last drop.  Sometimes simple is better as this recipe proves, and I am looking forward to trying it with the lamb.

Beef (or Lamb) with Rice
Printable Recipe

Serves 4 to 6
Ingredients
2 lbs. Beef or Lamb (from leg)
1 cup Rice
1 large Onion, sliced
1/4 cup olive oil
1/2 can Tomato Paste
1 cup warm water

Instructions
Have meat cut into small cubes as for stew. Pour oil in hot skillet; heat. Brown meat slightly for about 8 minutes. Add onion; cover; simmer 5 minutes or until onion is soft. Add salt and pepper. Blend tomato paste in cup warm water; add to meat. Cover; simmer about 45 minutes or until tender.

In the meantime, cook rice about 20 minutes in 2 quarts boiling water to which 1/2 teaspoon of salt has been added. Drain in colander; rinse with cup of cold water. Keep hot by placing colander over pot of boiling water.

Arrange rice on hot platter, leaving space in center. Place meat in hollow; pour sauce over meat. Serve very hot.