Black Cocoa Shortbreads

 These are truly delicious!  Black Cocoa Powder can be found at most Bulk Food Stores but you can use whatever you have on hand they just won't be as dark.

1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) black cocoa powder
1/4 cup (60 mL) cornstarch
1 cup (250 mL) unsalted butter, softened
1/2 cup (125 mL) icing sugar, sifted
1 tsp (5 mL) pure vanilla extract
Flaky sea salt, preferably Maldon

1. In a small bowl, sift together flour, cocoa and cornstarch. Set aside.

2. In a stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla on medium speed until smooth, about 2 minutes. Stop the machine and add half of the flour mixture. Mix on low until combined. Stop the machine and add the remaining flour mixture. Mix on low until combined. Divide dough in half and roll each portion into a 7-inch (18 cm) log. Wrap each log in plastic wrap and twist ends to smooth out the dough. Refrigerate until firm, at least 4 hours, preferably overnight.

3. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper.

4. Working with 1 log at a time, cut into 1/3-inch (8 mm) thick rounds. (Bake smaller end pieces for a cook’s treat.) Place 1 inch (2.5 cm) apart on a prepared sheet. Sprinkle lightly with salt. Bake, rotating the sheet at halfway mark until cookies are set, about 15 minutes. (When the first tray is 5 minutes away from being done, prepare the second tray for baking.) Remove from oven, cool 5 minutes, then carefully transfer to a rack to cool completely.

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

Makes 36 cookies

Deep Dark Chocolate Cake

This was made to share with friends at their place.  Kids and adults enjoyed this moist cake and rich icing.  We put some locally picked strawberries on it to balance the sweetness.  A really great dessert.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350F.  Grease and flour two 9 inch round pans or one 13 x 9 x 2 inch baking pan.
2. Stir together flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.  Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in centre comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost.

ONE BOWL BUTTERCREAM FROSTING

6 tbsp butter, softened

2 2/3 cups powdered sugar

1/2 cup cocoa

1/3 cup milk

1 tsp vanilla extract

Beat butter in medium bowl.  Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.  Stir in vanilla.  About 2 cups frosting.

Sugar Cookies

A simple and versatile recipe.  This is an oldie I found in Canadian Living April 1995!  Kids will love to decorate!

1 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg
pinch salt

ICING
2 3/4 cups icing sugar
2 egg whites
food colouring

In bowl, beat butter until light and fluffy; gradually beat in sugar.  Beat in egg and vanilla.  In separate bowl, stir together flour, baking powder, nutmeg and salt; using wooden spoon, gradually stir into butter mixture.

Divide dough into 4 portions; flatten slightly.  Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

On lightly floured surface, roll out 1 portions of the cookie dough to 1/4 inch thickness.  Using cookie cutters, cut out shapes; carefully place cookies 1 inch apart on parchment paper lined or ungreased baking sheets.  Repeat with all the remaining dough.

Bake in 375F oven for 10 to 12 minutes or until light golden on bottom and edges.  Let cool for 1 minute on baking sheets; transfer to racks.  Let cool completely.

Icing:  In bowl, combine icing sugar and egg whites; beat until thick and smooth.  Divide among small bowls; stir in food colouring.  Decorate cookies as desired.  Makes about 3 dozen cookies.

Variation:
Cocoa sugar cookies:  For dark cookies replace 1/3 cup flour with unsweetened cocoa powder.  For lighter cookies replace 1/4 cup of the flour with cocoa powder.

Chocolate Cupcakes and Icing

I wasn't sure about the rolled oats in these, but they really work to keep the cupcakes moist.  You don't even notice them.  Make them with or without the icing.

1 cup boiling water
1/2 cup rolled oats
1/2 cup vegetable oil
4 tbsp cocoa
1 cup brown sugar
2 eggs, well beaten
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350F.  Pour water over oats in a mixing bowl.  Add oil and cocoa and blend.  Stir in sugar and eggs.  Combine flour, baking powder, baking soda and salt.  Stir into batter  with vanilla.  Fill paper lined muffin tins 2/3 full and bake until a tester inserted into cakes centre comes out clean, about 20 minutes.  Remove from muffin tins, cool on a wire rack then top with icing.  Store in a tightly covered container or wrap and freeze.  Makes 16 cupcakes.

CHOCOLATE ICING
This is decadent!  I have never used a raw egg before in icing.  If you have concerns about salmonella, you could replace with about 2 tbsp greek yogurt.

1 1/2 cups sifted icing sugar
2 tbsp sifted cocoa
Pinch salt
1 egg well beaten
1/3 cup soft butter
1 tsp vanilla

Combine icing sugar, cocoa and salt in a mixing bowl.  Add egg, butter and vanilla and beat, until fluffy with electric beater.  Makes 1 1/2 cups.

Chocolate Cake with Cocoa Icing

Another Food and Drink 2005 recipe.  This one is simple and can be quite elegant with some strawberries or raspberries added at the end.

CAKE
1/2 cup butter, softened
1 1/3 cups granulated sugar
2 eggs
1 1/3 cups buttermilk
1/2 cup strong coffee
1 1/2 tsp pure vanilla
2/3 cup unsweetened cocoa, preferably Dutch processed
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

ICING
1/2 cup butter, softened
3 cups icing sugar, divided
2/3 cup unsweetened cocoa, sifted
1/2 cup cold strong coffee
1 tsp pure vanilla essence

1.  To make cake, preheat oven to 350F.
2. Grease and line bottoms of two 9 inch cake pans with parchment or waxed paper.  Thoroughly cream butter with granulated sugar in a large bowl until lightened and fluffy.  Beat in eggs one at a time; continue beating until fluffy.  In a large measuring cup stir buttermilk with coffee and vanilla.  In a medium bowl, sift cocoa into flour; thoroughly stir in baking powder, soda and salt.
3. Alternately stir in a third of the flour mixture and half of the buttermilk combination into the butter mixture, repeating and ending with final third of flour mixture.  Stir until most lumps are gone.  Turn batter into prepared pans; smooth tops.  Bake in centre of preheated oven for 25 to 30 minutes or until a cake tester inserted into layer centre comes out clean.  Cool in pans on rack for 10 minutes; then turn cakes out onto rack to complete cooling.  Remove and discard paper lining.
4. To make icing, cream butter with 1 cup icing sugar until light and fluffy.  Beat in cocoa, coffee and vanilla until well blended.  Beat in remaining icing sugar until icing is smooth.  Place one cake layer on serving piece rounded side down.  Spread flat surface with about a third of the icing.  Top with remaining layer, flat side down.  Frost top and sides with remaining icing.  Lightly covered, cake keeps well for 2 days in a cool spot (do not refrigerate).

Walnut Torte

A wonderful light cake, substitute the walnuts for almonds if you like.

1 cup all purpose flour
1 tsp baking powder
dash salt
1/2 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla
4 egg yolks
1/3 cup milk
4 egg whites
1/8 tsp cream of tartar
1 cup sugar
3/4 cup finely chopped walnuts
***
3/4 cup sugar
1/3 cup unsweetened cocoa
1 1/2 cups whipping cream
1 1/2 cups chopped walnuts
walnut halves

1. Grease and lightly flour two 8 x 1 1/2 inch round baking pans.  In a small mixing bowl stir together flour, baking powder and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or till softened.  Add the 1/2 cup sugar and vanilla; beat till fluffy.  Add egg yolks, one at a time, beating on medium speed till combined.  Alternately add flour mixture and milk, beating on low to medium speed after each addition just till combined.  Spread evenly in pans.
3. For meringue layer, in a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl).  Gradually add the 1 cup sugar, beating till stiff peaks form (tips stand straight).  Fold in the 3/4 cup finely chopped walnuts.  Spread the mixture over the batter in the cake pans.
4. Bake in a 300F oven for 1 hour or till a toothpick inserted near the centre comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Remove cakes and completely cool on wire racks before filling and frosting.
5. For frosting, in a chilled medium mixing bowl stir together the 3/4 cup sugar and cocoa powder.  Add whipping cream; beat with an electric mixer on low speed just till soft peaks form.  Do not over beat.
6. To assemble, place one cake layer, meringue side up, on a serving plate.  Spread a thin layer of the frosting onto the meringue.  Top with the second cake layer, meringue side up.  Frost top and side of cake, reserving some frosting for piping, if desired.  Press the 1 1/2 cups chopped walnuts onto sides of frosted cake, if desired.
7. Put remaining frosting into a decorating bag fitted with a large star tip.  Pipe frosting around the bottom edge and into rosettes on top; garnish rosettes with walnut halves, if desired.  Cover and chill for up to 24 hours.  To serve, cut into wedges, dipping the knife into water between slices.  Makes 12 servings.

Chocolate Strawberry Shortcake

Strawberry season is fast approaching.  Nothing is as good as freshly picked strawberries and I love going to the local farms to pick them.  They taste so much better than what you get in the stores.  Here is a fun change to the regular strawberry shortcake.

6 cups fresh strawberries

¼ cup sugar

1 square semisweet chocolate

1 2/3 cups all purpose flour

1/3 cup unsweetened cocoa powder

¼ cup sugar

1 tbsp baking powder

¼ tsp salt

½ cup butter

1 beaten egg

2/3 cup milk

1 cup whipping cream

2 tbsp sugar

Select 4 strawberries; set aside.  Slice the remaining berries.  Combine sliced berries and ¼ cup sugar; set aside.  Melt semisweet chocolate.  Line a baking sheet with waxed paper.  Spoon melted chocolate over the bottom half of each reserved strawberry.  Place on baking sheet; refrigerate till needed.

For shortcake, in a mixing bowl combine flour, cocoa powder, ¼ cup sugar, baking powder, and salt.  Cut in the butter till mixture resembles coarse crumbs.  Combine egg and milk; add all at once to dry ingredients and stir just to moisten.  Spread dough in a greased 8 x 1 ½ inch round baking pan, building up edge slightly.  Bake in a 450 oven for 15 to 18 minutes or till done.

Cool 10 minutes on a wire rack.  Remove from pan; place on a serving plate.  Beat whipping cream and the 2 tablespoons sugar on medium speed of electric mixer till soft peaks form.  Arrange some sliced berries atop cake.  Spoon whipped cream over top.  Arrange chocolate coated strawberries atop whipped cream.  Serve shortcake warm.  Pass remaining sliced berries.

Chocolate Cookies

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
decorating gel

In a medium bowl, whisk together flour, cocoa, cinnamon, cloves and salt, set aside.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy - about 3 to 4 minutes.  Scrape down sides of bowl as required.  Add egg and vanilla, and beat well.

On low speed, gradually add flour mixture, beating until just combined.  Divide dough in half, and form each into a disc.  Wrap each disc in plastic wrap and place in fridge to chill until firm - at least 1 hour or overnight.

On a lightly floured surface, roll dough until it is 1/2 inch thick.  Using 2 to 3 in cookie cutters, cut out shapes and transfer to a parchment paper lined baking sheet placing them 1 in apart.  Freeze for 10 min until firm.

Meanwhile, preheat oven to 350F.  Bake 12 to 15 minutes, until cookies look dry.  Cool for 5 minutes on baking sheet, then transfer to a rack to cool completely.  Use coloured decorating gel to decorate.  Allow to dry at least 1 hour before serving.

Makes about 30 cookies.

Chocolate Cupcakes

1 1/4 cup all purpose flour

3/4 cup cocoa

1 tbsp baking powder

1/2 tsp salt

1/2 cup butter

1 1/3 cup sugar

3 eggs

1 tsp vanilla

2/3 cup milk

Peppermint Frosting

1. Set 22 large paper baking cups in muffin tins.  Sift together butter and sugar.  
2. Add eggs one at a time, beating well after each addition. 
3. Beat in vanilla.  Add dry ingredients to creamed mixture alternately with milk, combining lightly after each addition.  
4. Divide batter evenly among prepared pans.  Bake in oven preheated to 375 F 20 to 25 min or until done.  
5. Cool and frost with Cocoa Peppermint Frosting or frosting of choice.

Black and White Cupcakes

These are a rich delicious cupcake.  The batter is thin and produces a very light cake like cupcake.  You won't be disappointed.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk or sour milk
2 eggs
1 cup boiling water
1/2 cup vegetable oil
1 tsp vanilla extract
Vanilla frosting
Chocolate frosting

1. Heat oven to 350F.  Line muffin cups with paper bake cups.
2. Combine dry ingredients in large bowl.  Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).  Fill cups 2/3 full with batter.
3. Bake 15 minutes or until wooden pick inserted in centre comes out clean.  Remove cupcakes from pan.  Cool completely.  Frost with Vanilla Frosting or Chocolate Frosting.

** To sour milk use 1 tbsp white vinegar plus milk to equal 1 cup

Vanilla Frosting:  Beat 1/4 cup softened butter, 1/4 cup shortening and 2 tsp vanilla extract.  Add 1 cup powdered sugar; beat until creamy.  Add 3 cups powdered sugar alternately with 3 to 4 tbsp milk, beating to spreading consistency.  About 2 1/3 cups.

Perfectly Chocolate Chocolate Frosting:  Melt 1 stick (1/2 cup) butter; stir in 2/3 cup cocoa.  Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 tsp vanilla extract beating to spreading consistency.  About 2 cups frosting.

Chocolate Zucchini Muffins

My kids won't knowingly eat zucchini but they did eat these muffins! Ha! one for the veggies....:)

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup milk mixed with 1/2 cup plain greek yogurt
1/3 cup canola oil
2 large eggs
1 tsp vanilla
1 small zucchini, unpeeled and coarsely grated
1/2 cup chocolate chips

• Preheat oven to 350F.
• In a large bowl, stir together flours, sugar, cocoa, baking powder, baking soda and salt
• In a small bowl, whisk together the milk, yogurt, oil, eggs and vanilla.  Add to the dry ingredients along with the zucchini and stir until almost combined; add the chocolate chips or nuts and stir just until blended.
• Pour into muffin tins lined with paper liners.  Bake for 20 to 30 minutes or until tops are springy to the touch.