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Mexican Chocolate Cake

Mexican Chocolate Bundt Cake

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By Mrs. Kossenfloffer (inspired by Melissa Clark) Serves: 1 Bundt cake or 2 loaves
Prep Time: 30 minutes Cooking Time: 1 hour 10 minutes

A boozy chocolate Bundt cake with a hit of spice.

Ingredients

  • 2 sticks unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces unsweetened chocolate
  • ¼ cup instant espresso powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup coffee liqueur (such as Kahlúa)
  • 1/4 cup rum
  • ½ teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • Confectioners’ sugar, for garnish (optional)
  • Coffee or Vanilla Ice Cream

Instructions

1

Preheat oven to 325 degrees.

2

Grease and flour a 10 cup Bundt pan (or two loaf pans).

3

Using a double boiler over simmering water, melt chocolate. Let cool. (you can do this in the microwave but I have better luck on the stove)

4

Put espresso powder, cocoa powder, cinnamon and cayenne pepper in a 2-cup (or larger) glass measuring cup. Add boiling water so it the mixture is at the 1 cup measuring line. Whisk to combine util everything is dissolved. Add the coffee liqueur, rum and and salt. Let the mixture cool.

5

In the bowl of an electric mixer, beat the butter until fluffy. Add sugar and beat until well combined. Add in the eggs, one at a time, making sure each egg is fully incorporated before adding another. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

6

On low speed, beat in a third of the coffee liqueur mixture. When liquid is totally mixed in, beat in 1 cup flour. Repeat additions, ending with liquor mixture. Pour the batter into the prepared Bundt pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

7

Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more coffee liquer if desired. Let cool before serving, garnished with confectioners’ sugar if you like.

Notes

Notes, This cake has a little bit of heat, so while all cakes go well with ice cream, this one really class out for ice cream. The cold ice cream compliments that heat.

Baked Goods/ Breakfast

Lemon Yogurt Loaf

Lemon Yougurt Loaf

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By Adpated from Ina Garten Serves: 1 loaf
Prep Time: 15 minutes Cooking Time: 50 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

Instructions

1

Preheat oven to350 degrees. Grease a loaf pan and line it with parchment paper.

2

In a medium sized bowl, sift together the flour, baking powder and salt.

3

In a large bowl, whisk together the yogurt 1 cup of the sugar, the eggs, zest and vanilla.

4

Add the dry ingredient to the wet and whisk to combine. Using a rubber spatula fold the vegetable oil into the batter.

5

Pour into prepared pan and bake for 50 minutes. (test, I had to cook mine for another 10 minutes)

6

In a small sauce pan, mix the lemon juice with 1/3 cup of sugar and cook until melted. Drizzle over the cake while it's still warm.

Notes

You can add a glaze using confectioners sugar and lemon juice, but I prefer it without.

Baked Goods/ Breakfast/ Vegetarian

Cheddar, Fig and Sage Muffins

Ya know, for when you want a muffin in the morning, but you don’t want something sweet.

Cheddar, Fig and Sage Muffins

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By Mrs. Kossenfloffer Serves: 12 muffins
Prep Time: 30 minutes Cooking Time: 20 minutes

Perfect with a cup of coffee to start the day.

Ingredients

  • 2 cups of all purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup olive oil
  • 8 ounces greek yogurt
  • 2 large eggs
  • 4-5 large sage leaves, minced
  • 1 cup cheddar cheese, grated
  • 1/2 cup cheddar, small cubes
  • 2 tablespoons Parmesan cheese, grated
  • 1 cup dried figs

Instructions

1

Preheat oven to 375 degrees

2

Place the figs in a heatproof bowl and cover with boiling water. After they are soft, roughly chop.

3

Place the flour, sugar, salt, white pepper, baking soda and baking powder in a large bowl and whisk to combine.

4

In a medium bowl, whisk the eggs with the olive oil and yogurt.

5

Add the wet ingredients to the dry and mix until just combined.

6

Gently fold in the grated cheddar and chopped figs.

7

Spoon into muffin tin lined with papers. Place a few cubes of the cheddar on the op of each muffin and press gently on them.

8

Bak for about 20 minutes until a toothpick inserted into the center of muffin comes out clean.

Baked Goods/ Desserts

Pinwheel Cookies

As if cookies need to be pretty in order to get us to love them. But ya know, sometimes the occasion calls for something a little more decorative. And who doesn’t love vanilla and chocolate together. Nobody, that’s who.

Pinwheel Cookies

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By Mrs. Kossenfloffer Serves: 40 cookies-ish
Prep Time: 2 hours Cooking Time: 10 minutes

Ingredients

  • 2 sticks unsalted butter (1 cup)
  • 1 cup sugar
  • 2 egg yolks
  • 3 cups of flour
  • 1 tablespoon baking powder
  • 6 tablespoons milk
  • 2 ounces unsweetened chocolate, melted

Instructions

1

Preheat the oven to 375 degrees.

2

Sift the dry ingredients together, set aside.

3

Cream the butter and sugar together.

4

Add the egg yolks and beat until combined. Add the milk and vanilla and mix well.

5

Add the dry ingredients and mix until just combined.

6

Take out half the dough, split it in half. On parchment paper, press both pieces into a rectangle. Wrap each in plastic and chill until firm.

7

Add the melted chocolate to the remaining dough and mix until blended in. Split the chocolate dough in half and flatten both pieces into a rectangle. Wrap each in plastic and chill until firm.

8

Pat each piece of dough into a thin rectangle. Place a piece of the chocolate dough on the vanilla dough. Roll up and wrap tightly in plastic wrap. Chill until firm and then slice each roll thinly. Repeat with remaining dough.

9

Bake for 10 minutes. Remove from oven and let cookies cool on racks.

10

Bake on cookie sheets lined with parchment for 10 minutes. Remove and let coo on racks. .

Baked Goods/ Breakfast/ Desserts

Apple-Spice, Oive Oil Bundt Cake

I’ve convinced myself that this cake is practically healthy… with the emphasis on practically. I mean there is olive oil instead of butter and apples. Indulge and enjoy

Apple-Spice, Oive Oil Bundt Cake

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By Mrs. Kossenfloffer Serves: 8-10
Prep Time: 30 minutes Cooking Time: 50-60 minutes

This cake was a huge hit. Seriously, everyone loved it. I'm super proud of this recipe...which is also great for breakfast.

Ingredients

  • 1 1/2 cups granulated sugar
  • 5 large eggs
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2-3 Granny Smith apples, cored, peeled and diced into 1/4” cubes
  • For the Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon apple juice

Instructions

1

Preheat oven to 350.

2

Grease a bundt pan.

3

Sift the flour, salt, baking powder and all of the spices together and set aside.

4

In the bowl of a stand mixer fitted with the whisk attachment, place the sugar, eggs and zest and whisk until thick and pale.

5

Add the lemon juice and olive oil until combined.

6

Add the flour mixture and mix until just combined. Do not overmix.

7

Stir in the apples.

8

Pour batter into the bundt pan and bake for 50-60 minutes until a cake tester comes out clean.

9

Place on cooling rack and let cool for 5 minutes. Then turn out onto rack to finish cooling.

10

For the glaze:

11

Whisk the juices and sugar together. Drizzle onto the cooled cake.

Baked Goods/ Breakfast/ Desserts/ Vegetarian

Goodbye Summer, Hello Fall Muffins

Goodbye Summer, Hello Fall Muffins

What do you do when you live in Florida and are pining for autumn? Head to Whole Foods to scoop up the last of the summer stone fruits to add to your favorite muffin recipe. Throw in the spices of fall and enjoy

Goodbye Summer, Hello Fall Muffins

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By Mrs. Kossenfloffer Serves: 12 muffins
Prep Time: 20 Cooking Time: 20 minutes

These muffins take advantage of the final vestiges of summer peaches and plums and combining them with the spices of autumn for a cross-seasonal treat. Enjoy!

Ingredients

  • 1/4 teaspoon cardamom
  • 1/8 teaspoon of cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon of cinnamon
  • 2 cups of flour
  • 1/2 cup of sugar
  • 1 teaspoon salt
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup olive oil
  • 1 7-ounce container of Greek Yogurt
  • 2 large eggs
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 plums, chopped
  • 1 peach, peeled and chopped

Instructions

1

Preheat oven to 350.

2

In medium bowl sift together, spices, sugar, salt, flour, baking powder and baking soda

3

In a large bowl combine the olive oil, yogurt, eggs, lemon zest and vanilla.

4

Add the dry ingredients to the wet, and stir until just combined. Be careful not over mix. (No one likes a chewy muffin.) Stir in the plums and peaches.

5

Scoop batter into a muffin tin lined with parchment or muffin wrappers.

6

Bake for 15-20 minutes, until a cake tester or toothpick comes out clean.

Notes

I adapted this recipe from one I found on instagram. Shout out to @dianemorrisey