I love you...

like a [phat] kid loves [cheese]cake

Tuesday, February 3, 2009

Cinnamon TeaBread

Wow two posts in one night! Clearly, homework is not my priority right now.

I had made banana streusel bread last week, but I forgot to take a picture of it. I was kicking myself over this, but then my friend Donna said something that I found so true: "Who wants to see pictures anyways? I just want to eat it!"

So I felt a little better.

Tonight's recipe I tried out from AllRecipes, and I was very impressed. This cake is very moist even though there are no eggs in it at all! I'm going to file this recipe away for a potential Indian bakery thing in the future. [Most Indians that are vegetarian don't eat eggs, which pretty much rules out all American desserts]

I didn't modify this recipe at all, to my own surprise. It came out perfectly, except I had to bake it for half an hour, not the 20 minutes that was suggested, but that's no biggie. It's also pretty sweet. I think next time I would have added some nuts, or perhaps some miniature chocolate chips in the batter, and have an oatmeal cinnamon topping to make the cake a mix between a coffeecake and a teabread.


  • 8 tablespoons butter
  • 1 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 tsp. baking soda
  • 1 tablespoon ground cinnamon
  • 1/3 cup milk
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup white sugar
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 6 inch round cake pan.
  2. Melt 7 tablespoons of the butter. In a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self rising flour to form a soft dough. Add the milk and mix again till smooth. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove cake from oven and set aside. Once cake is cool enough to handle remove from its pan and place on a serving dish.
  4. In a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.
  5. In a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over cake.

Double-Chocolate Cookies

I found this recipe lying around in my giant stack of recipes to someday make, so I decided to try it out. Originally from SF Chronicle, it called for milk and dark chocolate, but since I didn't have milk chocolate nor am I a huge fan of it, I just added more dark. The result? A sinfully yummy cookie that is sooooo good and not that bad for you!

Oh, and about that 82% butterfat --> Use it, the difference is amazing! Hooray for European butter!

Triple-Chocolate Cookies

Makes 48 cookies

Cocoa power, milk chocolate and dark chocolate give these cookies an intense chocolate taste. A dose of fleur de sel keeps them from being too sweet. The dough is rolled into logs and refrigerated before being cut and baked, so make it at least 3 hours ahead. The dough may crumble a little as you cut the logs. If this happens, push each slice back together. From "Chocolate Obsession" (Stewart, Tabori & Chang, 2005).


1 1/3 cups (7 ounces) unbleached all-purpose flour

1/3 cup plus 1 tablespoon (1 1/2 ounces) unsweetened natural cocoa powder

1/2 teaspoon baking soda

12 tablespoons (6 ounces) unsalted butter with 82% butterfat, at room temperature

1/2 cup (3 1/2 ounces) granulated cane sugar

3/4 cup (4 1/2 ounces) dark brown sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon fleur de sel in fine grains [I just used plain salt and it was fine]

6 ounces 65% chocolate, roughly chopped


To make the dough: Sift the flour, cocoa and baking soda together into a bowl. Set aside. Put the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Add both sugars and the vanilla extract. Sprinkle the salt over the top. Beat on medium speed just until combined.

Reduce the speed to low. Add the dry ingredients in three additions, pulsing the mixer to incorporate each addition before adding the next one. Pulse just until a crumbly dough forms. Add chopped chocolate and mix on low speed until incorporated.

Turn the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs. Divide the dough in half. Roll each half into a log about 1 1/4 inches in diameter and 12 inches long. As you roll, gently push the ends toward the center occasionally to prevent air pockets from forming and to keep the logs at an even thickness. Wrap the logs in plastic and refrigerate for at least 3 hours or up to 3 days.

To bake the cookies: Preheat the oven to 325°. Line the bottoms of two 12 x 18-inch sheet pans with parchment paper.

Remove the logs from the refrigerator and unwrap them. Using a sharp knife and a ruler as a guide, slice each log into rounds 1/2-inch thick. If the dough crumbles as you cut it, reshape each slice. Place the rounds on the prepared pans, spacing them 1 1/2 inches apart.

Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until set but soft enough to hold a slight indentation when pressed with a fingertip, about 14 minutes. Let cool completely on the pans on wire racks.

Store in an airtight container at room temperature for up to 1 week.

Per cookie: 80 calories, 1 g protein, 10 g carbohydrate, 4 g fat (3 g saturated), 8 mg cholesterol, 41 mg sodium, 0 fiber.