Black and White Angel Food Cake

Yesterday I pulled out the eggs and cracked 12 of them, separated the whites from the yolks, and let the whites stand on my counter for about 45 minutes. I put the yolks in the fridge and they shriveled; guess I should have put them in a Tupperware or something. Oops.  I grated some chocolate and ended up with brown, chocolatey fingers. And then I whipped the eggs into a massive froth. I turned on the oven, yes even in this temperature, and was delighted when I pulled a beautiful cake out 40 minutes later. The hard part was waiting for it to cool enough to glaze it and eat a piece with some cold milk. But it was worth the wait!

Red Velvet Cake with Cream Cheese Frosting

Where I live it seems like Red Velvet Cake is all the rage. I see it being advertised, I see cakes and cupcakes being sold everywhere from the grocery store to cafes and restaurants. Of course I have been wondering what all the fuss is about, and I have also been wondering what is a red velvet cake? Well, from what I understand Red Velvet cake is a Southern specialty, and anyone that has seen the movie Steel Magnolias can't forget the red armadillo cake. Basically it is a very moist chocolate cake; but it is more than that - it is red for one thing, it really is velvety, and unlike other cake recipes this one calls for vinegar. It also calls for buttermilk which isn't too unusual in baking, but generally not in a cake recipe.

Best Brownies

Last night I just wanted something really chocolaty and easy to make. So I decided on a brownie. I found this recipe online for "Best Brownies" and I figured I couldn't go wrong with a name like that. It was a reaction similar to the reaction of Will Ferrell's character in the movie Elf where he sees a sign for "The World's Best Coffee" and figures it must be true. While I don't know if these are truly the best brownies, they were tasty. They are very gooey, chocolaty, and rich. In fact the frosting is almost like fudge on top of the brownie, and the hint of honey makes it unique.

Chocolate Wafer Sandwich Cookies

I was debating between a couple of different cookies tonight. I asked my husband, and he being the chocolate addict that he is, opted for these Chocolate Wafer Sandwiches. I think it was a great choice. They are a bit labor intensive (and I even simplified the directions a bit), but they are good; they wafers are thin, crispy, and very chocolaty and the filling is soft and velvety.

In the directions, it states to use floured hands and for good reason. As you can see from the above picture, the cookie dough is thick and sticky (and tasty I might add, not that I tried any of course).

The original recipe suggested that you roll and cut out the cookies, I decided to simplify. Instead I rolled the chilled dough into balls and flattened them with the bottom of a floured glass. I think it worked well. Just be sure that you flour the bottom of the glass, otherwise the dough will stick. I just get a small bowl with a little flour in it and dip the glass in it every couple of presses.

Chocolate Wafer Sandwich Cookies
Adapted from Martha Stewart’s Baking Handbook
Pictures by Caroline

1 ¼ cups all-purpose flour, plus more for dusting
¼ cup plus 2 tablespoons cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Vanilla Cream Filling (below)

1. In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla; beat to combine. With mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed.
2. Turn the dough onto a piece of plastic wrap. With floured hands, flatten the dough. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
3. Roll dough into ping pong sized balls. Using a floured drinking glass, or other flat object, press each dough ball into a 1/8-inch thick round. Put baking sheets back into the refrigerator for another 30 minutes.
4. Bake, rotating sheets halfway through, until the centers of the cookies feel firm when lightly pressed, 12 to 14 minutes. Transfer to a wire rack to cool completely.
5. Once cookies are completely cooled, spread 1 tablespoon of filling onto the flat side of half the cookies. Sandwich with remaining cookies.

Vanilla Cream Frosting

1 1/3 cups confectioners’ sugar
1/3 cup vegetable shortening
1/3 cup unsalted butter, room temperature
½ teaspoon pure vanilla extract
Pinch of salt

1. Combine all ingredients in an electric mixture with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Use immediately or refrigerate in an air tight container for up to 3 days. Let soften at room temperature before using.