Chocolate Lulus

Chocolate Lulus
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 140.

These cookies are very tasty with a strong cocoa flavor and a hint of pepper. I have to confess that I don't detect the pepper - let me know if you do. These are very easy to make and they don't involve a mixer! 

3 oz. semisweet chocolate
4 oz. (1 stick) unsalted butter
1/2 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
2 TBS. unsweetened cocoa powder
Pinch of salt
1/2 tsp. finely ground black or white pepper
1 large egg
1 tsp. vanilla extract
Granulated sugar (for coating the cookies)

Adjust oven rack to center position and preheat to 350. Line cookie sheets with parchment or foil.

Melt the chocolate and butter in a medium saucepan over medium heat. 

Mix in the brown sugar. Stir for a minute and remove from the heat.

Sift together the flour, baking soda, cocoa, salt and pepper. Set aside.

Beat the egg slightly with the vanilla.

Add the chocolate mixture to the egg and vanilla.

Add the flour mixture.

Drop rounded teaspoons of the dough onto a piece of foil.

Roll the dough into smooth balls.

Roll the balls in sugar to coat.

Press slightly with a fork.

Bake for 12 minutes, reversing the sheets halfway through baking. Do not overbake. The cookies should be semi-firm on the edges and slightly soft in the middle. They will crisp as they cool. 

Store in an airtight container.

Babka

Babka
(Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 218)

A Polish cake traditionally served at Easter but is good anytime, particularly great for breakfast with coffee or tea. I read that most are filled with cream mixtures but this one is not. The lemon zest gives it a notable zing. 

The only trouble I had with the recipe was that it stuck to the Bundt pan that I used. The recipe does call for a tube pan but she says that a Bundt pan is fine as well. If I make it again (and it is good enough to do so) I will be sure to butter the pan generously. If using a shiny, metal pan, the cake will be pale.

1/4 cup warm water (105 to 115 degrees)
1 envelope active dry yeast
1/2 cup plus 1 tsp. granulated sugar
6 oz. (1.5 sticks) unsalted butter
6 egg yolks
3 cups unsifted all-purpose flour
1/2 tsp. salt
3/4 cup milk
Finely grated rind of 2 medium lemons
5 oz. (1 cup) raisins (either dark or light or a mix)
Optional: Confectioners sugar

Place the 1/4 cup of warm water (105 - 115 degrees) in a bowl. Sprinkle the yeast and add the 1 teaspoon of sugar. Stir with a fork and let it sit for 10 minutes.

After 10 minutes, the mixture will thicken.

Beat the butter until softened and mix in the sugar.

Add the eggs.

Add the yeast mixture.

Add half of the flour.

Add the salt.

Heat the milk to 105 to 115 degrees.

Add the milk.

Add the other half of the flour. Beat on low speed until smooth. Continue to beat for about 3 minutes and then remove the bowl from the mixer.

Spinkle the lemon zest over the batter. Stir with a wooden spoon or a rubber spatula.

Stir in the raisins.

Butter a 10-cup tube pan (I used a Bundt pan and the cake did stick so butter generously)

Pour the batter in the pan and smooth with a spoon.

Butter a piece of plastic wrap, large enough to cover the pan.

Let this rise for about 2 hours (I place mine in the oven with the light on)

Bake the cake at 400 for 5 minutes, then lower the heat to 350 and bake for 30 minutes. The total baking time is 35 minutes. The top of the cake should be slightly browned. If the cake is becoming too brown, cover with foil during the last part of baking.

Remove from the oven and let stand for 10 minutes before turning out on a rack to cool completely. Wrap the cooled cake and let it stand overnight or several hours. The cake can also be frozen. Sprinkle with confectioners sugar if desired.

Denver Brownies

Denver Brownies  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 121.

These are sooooo good. I think these may rank as one of my favorite of Maida's numerous brownie recipes (my favorites are the Palm Beach Brownies and the Santa Fe Brownies).

Maida Heatter says she got the recipe at a television station in Denver and was told that Julia Child had raved about them. I can see why. 

3/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup honey
2 tbsp. water or coffee
4 oz. (1 stick) unsalted butter, in pieces at room temperature
6 oz. semi-sweet chocolate, finely chopped
1 tsp. vanilla extract
2 eggs
1 1/2 cups (6 oz.) walnuts or pecans, cut into medium-sized pieces
2 tbsp. bourbon, brandy, or rum

Preheat oven to 325. Line a 9-inch square pan with foil. Butter the foil and set aside. (Note: It is helpful to cut the foil large enough so that it drapes over the sides of the pan. This will make it easier to remove from the pan).

Sift together the flour, baking powder, and salt. Set aside.

Place the honey, water or coffee, butter and chocolate in a 2-3 qt. saucepan over low heat. Stir occasionally until the mixture has melted.

Stir in the vanilla with a wooden spoon.

Stir in the eggs, one at a time.

Add the flour mixture and mix well.

Stir in the nuts.

Transfer to the prepared pan and smooth the top.

Bake for about 25 minutes until tester comes out barely clean. Do not overbake.

Remove from the oven and brush the hot cake with the liquor.

Cool slightly and carefully remove from the pan. Transfer to a wire rack to cool completely before applying the frosting.

White Icing

4 oz. (1 stick) unsalted butter
1 tsp. vanilla extract
2 cups sifted confectioners sugar

Beat the butter until soft. Add vanilla and gradually add sugar, beating until soft and fluffy.

Spread the icing over the cake and smooth the top.

Refrigerate.

Chocolate Icing

6 oz. semi-sweet chocolate, coarsely chopped
1 tbsp. shortening
1 tbsp. unsalted butter

Place the chocolate, shortening and butter in the top of a double boiler over hot water. Bring water to a boil, turn off the heat and cover for a few minutes until the mixture has melted. Whisk until smooth.

Pour the icing in ribbons over the cake and use a spatula to smooth it out.

Refrigerate.

Use a sharp serrated knife to cut the brownies into 1" squares.