Nora's World of Baking

White Cake With Chocolate Frosting

2010-12-31T13:56:00.000-08:00

Joyous Chocolate Chip Cookies (with walnuts)

2010-06-17T20:04:00.000-07:00

Sadly, there was nothing special about these. They were simply chocolate chip cookies. The weird thing is, is they were better the next day... I think it might be the corn syrup?

I got the recipe from The Search For the Perfect Chocolate Chip Cookie. A book I would highly recommend. :)

Happy baking!

Dorie Greenspan's Peanut Butter Criss-cross Cookies

2010-05-24T09:46:00.000-07:00

The recipe is from a book by Dorie Greenspan called "Baking From My Home To Yours". And it is a book I would highly recommend. :)

Peanut Butter Chocolate Marbled Brownies

2010-05-17T21:07:00.000-07:00

Here is the link for these soft brownies.

www.donogh.com/cooking/brownies/peanutb.shtml

Things I would change/did change:

*Reduce oven heat to 325 degrees

*Put a 1/4 teaspoon more salt into the chocolate part of the brownie

*Look on youtube to see how to marble them better before marbling

Petit Fours

2010-05-10T09:08:00.000-07:00

This is a wonderful recipe that my Nana and I made. The cake part is a buttery delectable pound cake. The glaze calls for almond extract (which I wouldn't put in) but besides that it's really good! Oh yes, and we thought that even though they look prettier if the cakes are higher, they would probably be easier to glaze if they were lower so keep that in mind. :)

Here is the recipe for the pound cake:

www.marthastewart.com/recipe/buttery-pound-cake

And here's the recipe for the glaze:

www.marthastewart.com/recipe/petits-fours-icing

Enjoy!

And sorry if the words are all bunched together. I've been having some problems with that lately. :)

Two-layer chocolate cake with marshmallow frosting

2010-03-19T20:53:00.001-07:00

I made this for Saint Patrick's day. :) It turned out pretty much how I wanted it to despite the fact that I had planned on piping on a clover in the middle... that didn't work out. :P

The chocolate cake is actually the same as 1942 Devil's food cupcakes. It's a really chocolaty, tender and moist recipe.

Here's the recipe for the (VERY easy to make) frosting...

1 egg white

1 cup sugar

1/4 teaspoon cream of tartar

1/2 cup boiling water

1/2 teaspoon vanilla

Combine egg white, sugar and cream of tartar in a large bowl. Add boiling water. Begin at once to beat with electric mixer. Continue beating on high speed until thick and fluffy and mixture stands in stiff peaks. Add vanilla.

Frosts one 2-layer cake.

Chocolate triple layer cake

2010-01-18T19:57:00.000-08:00

I dub thee the best layer cake I've made.

Got the recipe from:

Chocolate Cake 150 recipes from simple to sublime by Michele Urvater.

Chocolate chip icebox cookies

2009-11-09T16:33:00.000-08:00

These were actually kind of weird... so I only baked five or so and ate the rest as cookie
dough. :)

I would recommend the book that I got the recipe from though. The title is below.

The All-American Cookie Book.

Chocolate layer cake with fluffy white frosting

2009-11-09T16:27:00.000-08:00

I couldn't get a very good picture of this because the lighting wasn't so great but here it is!

I got the recipe from:

The All-American Dessert Book by Nancy Baggett.

Thick and chewy chocolate chip cookies

2009-10-20T08:37:00.000-07:00

I forgot to take a picture of the ccc's I made I think two days ago but they're the best chocolate chip cookies I have ever made!

I got the recipe from:
The New Best Recipe From The Editor's Edition Of Cook's Illustrated.

Brickle Bars

2009-10-17T21:23:00.000-07:00

These we're really good! it's chocolate brownie on the bottom and brickle pieces and chocolate chips on top.

I got the recipe from:

Better Homes and Gardens Cookies Cookies Cookies Any-Day Treats.

Chocolate chocolate cupcakes

2009-10-04T13:58:00.000-07:00

These may look good but they're not good enough to try.... Fun experiment though!

Oatmeal Chocolate chip bars

2009-10-04T13:46:00.001-07:00

I found the perfect blondie!

The recipe is from:

The search for the perfect choclate chip cookie

The recipe is kind of odd. I think they messed up or something.

They're actually meant to be cookies but I made them correctly and the dough turned out pretty much like blondie brownie batter. So I put it in a 9x13 pan and they turned out really good! there's three of them in the book but this one is the first!

German chocolate cake

2009-08-21T18:27:00.000-07:00

This cake was soooo good! everything about it! so I would strongly suggest that you make it! my Mom and I made it at my Grandpa's when we were visiting him.

The recipe is from-> The New Best Recipe From The Editors Of Cook's Illustrated. Check it out!

Cakey chocolate chip cookies

2009-06-17T22:34:00.000-07:00

I tried these cookies because I hadn't tried any kind of cakey chocolate chip cookie before and I was curious to see which one was better in my opinion. They were very different from what I am used to making so I don't think that I can pick a favorite but if you like a cakey texture you should definitely try these!

I found the recipe in Martha Stewart's Cookies.

Peanut butter oatmeal chipsters

2009-04-26T14:41:00.000-07:00

These cookies are very chewy and yummy!

I found the recipe in Baking from my home to yours by Dorie Greenspan.

Brownie

2009-04-03T21:25:00.000-07:00

This is a brownie picture that I forgot to blog a long time ago.

Lemon Lover's cookies

2009-04-01T22:17:00.000-07:00

Lemon Cookies:
3/4 cup butter, softened
3 T sugar
2 t lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 t grated lemon peel

In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.

Shape into a 1-1/2-inch roll; wrap in plastic wrap. Refridgerate for one hour or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets.

Bake at 350 degrees for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.

Lemon Frosting:
1/4 cup butter, softened
1 cup powdered sugar
2 t lemon juice
1 t grated lemon peel

In a small bowl, beat butter until fluffy. Add the powdered sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

Lemon poppy seed muffins

2009-03-06T11:51:00.000-08:00

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

Icing:
1 cup confectioners' sugar, sifted
2-3 tablespoons fresh lemon juice

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin pan or fit the molds with paper muffin cups. Alliteratively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on the baking sheet. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda and salt. in a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter togethr until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-a few lumps are better than overmixingg the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden brown and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

This recipe came from Baking From My Home To Yours bye Dorie Greenspan.

1942 Devil's food cupcakes with rich buttercream frosting

2009-03-03T19:33:00.000-08:00

I loved the actual cake part in these cupcakes but I wasn't so crazy about the very RICH buttercream frosting, so that's why I didn't put the recipe on.

Oh yeah and don't worry about the cupcake batter looking grainy and lumpy, it happened to me and they turned out yummy!

3 ounces unsweetened chocolate
1 1/3 cups bleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
3/4 cup boiling water
1 1/2 cups sugar
6 tablespoons buttermilk or sour cream
2 large eggs

Position a rack in the middle of the oven and preheat to 350 degrees.

Melt the chocolate in a large heatproof bowl set over hot, but not simmering, water. Let cool.

Stir together the flour , baking soda, and salt in a bowl, mixing well.

Add the butter to the chocolate, then pour in the boiling water and stir well to mix. Whisk in the sugar and buttermilk. Stir in the flour mixture. Whisk in eggs.

Distribute the cupcake batter evenly throughout the prepared cupcakes tins.

Bake for about 20 minutes, or until toothpick comes out clean. Let the cupcakes cool completely before frosting them.

The author of this book is Nick Malgieri, the same author of Cookies Unlimited, Chocolate, and How To Bake.

Peanut butter blondie brownies

2009-03-01T16:41:00.000-08:00

The recipe for these brownies is in Rosie's Bakery All-Butter Fresh Cream, Sugar-Packed No-Holds-Barred Baking Book. By Judy Rosenberg.

Yellow layer cake with rich Chocolate cream frosting

2009-02-15T09:58:00.000-08:00

Sorry people, not good enough to blog the recipe.

Deluxe Chocolate Chip Cookies

2009-02-07T20:10:00.000-08:00

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts (optional)
1 1/4 cup semi-sweet or milk chocolate chips

Heat oven to 350 degrees. Beat sugars and butter in large bowl on medium speed about 3 minutes or until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts (if using) and chocolate.

Drop by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet. Flatten slightly with a fork. Bake 11 to 14 minutes or until edges are light brown. (Centers will be soft.) Cool 3 to 4 minutes;remove from cookie sheet. Makes about 22 cookies.

Special K Bars

2009-02-01T14:48:00.000-08:00

Bring 1 cup sugar and 1 cup corn syrup over medium high heat to a boil. Remove from heat and stir in 1 cup peanut butter until mixed and melted. Add to 8 cups special K in a large bowl. Mix until peanut butter mixture is evenly distributed. Pour into 9x13 pan and flatten with a spatula.

Melt 1 cup semi-sweet and 1 cup butterscotch chips in a pan over medium low heat. Pour and spread over bars.

Andrew's Brownies

2009-01-30T20:28:00.000-08:00

2 ounces unsweetened chocolate
1/2 cup semisweet chocolate chips
3/4 stick (6 T) unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
3/4 cups all-purpose
1/4 teaspoon salt
3/4 cup walnuts, chopped coarse (optional)

Preheat oven to 350 degrees. And butter and flour a 9inch square pan, knocking out excess flour. In a metal bowl set over a pan of barely simmering water melt chocolates and butter, stirring, and remove bowl from heat. Cool chocolate mixture.
In a large bowl whisk together sugar, eggs and vanilla until smooth and whisk in chocolate mixture. Add flour and salt and stir until combined well. Stir in walnuts (if using) and spread the batter in prepared pan . Smooth top and bake in middle rack 20-25 minutes, or until tester comes out with crumbs adhering. Cool browning in pan on a rack and cut into 3-inch squares.
Makes 9 brownies.

Soft And Chewy Sugar Cookies

2009-01-30T20:01:00.000-08:00

2 cups unbleached all-purpose flour
1/2 t baking powder
1/4 t salt
16 T (2 sticks) unsalted butter,
softened but still cool
1 cup granulated sugar,
plus 1/2 cup for rolling
1 T light brown sugar
1 large egg
1 1/2 t vanilla

1. Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the vanilla; beat at medium speed untilcombined, about 30 seconds, scraping down the sides of the bowl as needed.
3. Place the 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a
1 1/2-inch ball, roll the ball in sugar, and then place it on prepared sheet. Repeat with the remaining dough, spacing the dough about 2 inches apart. Use a drinking glass to flatten the balls of dough until they are about 3/4 inches thick.
4. Bake until the cookies are golden brown around the edges and their centers are just set and very lightly colored, about 11 minutes.

This recipe came from The New Best Recipe From The Editors Of Cook's Illustrated.

Angelfood cake with fluffy chocolate icing

2009-01-24T10:05:00.001-08:00

Monster cookies

2009-01-21T10:31:00.000-08:00

2 2/3 cups smooth peanut butter

1 cup butter or mararine

2 1/4 cups packed brown sugar

2 cups sugar

6 eggs, beaten

1 1/2 t corn syrup

1 1/2 t vanilla

8 to 10 cups rolled oats

4 t baking soda

1 teaspoon salt

1 (8-oz.) pkg. M&M candies

1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips

Heat oven to 325 degrees. Combine peanut butter, butter, brown sugar and sugar in very large bowl. Stir in eggs, corn syrup and vanilla. Combine oats, soda and salt in separate bowl; stir into the butter mixture. Stir in M&ms and choco chips. Roll a 1/4 cup of dough into balls. Bake for about 20 minutes. Or if you prefer you can make them smaller.

Spritz Cookies

2009-01-08T18:43:00.000-08:00

I made these cookies for christmas.

Peanut butter chocolate chip cookies

2008-05-17T11:11:00.000-07:00

1/2 cup (1 stick) butter, softened

1/2 cup chunky or smooth peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 1/4 cups all-purpose flour

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup semisweet choc chips

Preparation:

preheat oven to 350 degrees.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy. Blend the flour, baking powder, soda and salt together well. Add the dry ingredients to the butter mixture. Add the choc chips.

Drop cookies dough by teaspoonfuls onto lightly greased baking sheets. Bake for 8-10 minutes.

Ice cream sundae with hot fudge sauce

2008-04-16T07:33:00.000-07:00

This is what I had for my birthday dessert.

3 oz. unsweetened baking chocolate
1 T butter
1 c sugar
5 oz. can evaporated milk
1/2 t vanilla

Melt butter and chocolate together in a heavy sauce pan over low heat. Stir in sugar, then milk. slowly heat until thick--do not boil. stir constantly--this takes awhile. Add vanilla.

Caramel bars

2008-04-12T09:56:00.000-07:00

1 pkg Kraft caramels
1 cup chocolate chips
2 T milk
1 1/2 flour
1/2 t salt
1/2 t baking soda
3/4 c butter
3/4 c brown sugar
1 c oatmeal

Melt caramels & milk. Mix together other ingredients & reserve 1 cup. Press all but the one cup into a 9x13 pan. Bake at 325 for 12 minutes (turn at 5 min)
spread caramel mix over it. sprinkle chocolate chips on top. cover with dough & press. bake 7-8 minutes.

chocolate crinkle cookies

2008-03-13T20:14:00.000-07:00

These cookies come from the book, cookies unlimited by Nick Malgieri.

If you like brownies then you'll probably like these, the texture is somewhat similar and they're very chocolaty, rich and delectable.

Recipe

1 stick butter, cut into small pieces
4 ounces unsweetened chocolate, cut into 1/4-inch pieces
2 c all purpose flour
2 t baking powder
1/4 t salt
4 large eggs
2 c granulated sugar
1 t vanilla extract
confectioners' sugar for coating the cookies

Melt the butter in a small saucepan over medium heat. Let it get hot and bubble up slightly. Remove from heat and add the chocolate. Swirl the pan to make sure the chocolate is submerged and allow it to melt for 2 minutes. Whisk until smooth.
In a bowl, combine flour, baking powder and salt; stir well to mix. In a medium bowl, whisk the eggs until broken up. Whisk in granulated sugar in a stream, then add the vanilla. Whisk in the chocolate mixture, and then fold in the flour mixture with a rubber spatula. Cover with plastic wrap and refrigerate the dough for at least 4 hours, or overnight. When you’re ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Place the confectioners’ sugar in a shallow bowl. Remove the dough from the refrigerator and use a small ice cream scoop or a measuring spoon to divide small pieces of dough and drop them into the confectioners’ sugar. Cover them with thick coating. Roll each piece of dough into a ball between the palms of your hands and place on the prepared pans. Repeat , leaving about three inches all around each cookie. Bake the cookies until they are well crackled and firm, about 9 minutes.

Vegan cake

2008-03-09T13:43:00.000-07:00

This is an easy cake that we've perfected so that it is more chocolaty and less sugary.

We have also made them as cupcakes.

They're dense and slightly crispy on the top.

Recipe:

3 c flour
2 c (scant) sugar
1 c cocoa (I would recommend Hershey's special dark cocoa)
2 t salt
2 t baking soda
3/4 c canola oil
2 T vinegar
2 c cold water

Sift dry ingredients into mixing bowl. Add rest of ingredients & beat until smooth.

Bake at 350 degrees. 9x13 pan around 30 minutes; cupcakes 20 minutes.

If putting sprinkles on top, add them after cake has been baked for at least 10 minutes.

Cinnnamon rolls

2008-02-17T13:48:00.000-08:00

If you're looking for the perfect cinnamony recipe, then this is definitely it. This recipe is from the march 2008 issue of bon appetit magazine.

Chocolate cutout cookies

2008-02-15T11:50:00.000-08:00

I made these for valentines day. They're very soft and chewy.

Recipe...

2 1/2 c flour
2 t baking powder
1/2 c special dark Hershey's cocoa powder (or regular)
1 t cinnamon
1/4 t salt
1 stick butter, softened to room temp
1 c sugar
2 large eggs, room temp
1 t vanilla extract

In medium sized bowl, whisk together the flour, baking powder, cocoa, cinnamon and salt. Set aside. I the bowl of an electric mixer, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, add vanilla extract. On low speed, beat in flour mixture just until incorporated. Divide dough in half and scoop out onto sheets of plastic wrap. Using the plastic wrap, flatten dough into large disks, wrap tightly, and refrigerate for 2 hours or overnight. When ready Preheat oven to 350 degrees. Line 2 or # baking sheets with parchment paper. remove dough from the refrigerator. Dust rolling pin with flour and roll out on a lightly floured surface. Dough should be about 1/4-inch thick, unless you prefer them differently.dip cookie cutters in flour before cutting out cookies.

Bake five minutes, until cookies feels springy when touched. Remove from oven and transfer cookies to wire rack to cool.

Makes 1 dozen to 3 dozen. Depending on size of cookies.

Peanut butter & oatmeal chocolate chip cookies

2008-01-17T14:44:00.000-08:00

3 cups flour

3 t baking soda

1 1/2 t salt

1 1/2 c quick-cooking oatmeal

1 1/2 c granulated sugar

1 1/2 c brown sugar

1 1/2 cup margarine (or butter)

1 1/2 c peanut butter

1 1/2 t vanilla extract

3 eggs

2 cups semi sweet (or milk) chocolate chips

1 cup chopped nuts (if desired)

Sift flour, baking soda and salt together. stir in rolled oats, and set aside. cream together suagrs, margarine, and peanut butter. Add eggs and vanilla, beat well. Add sifted ingredients and mix well. Add chocolate chips and nuts. chill for two hours in refridgerator , or for about 30 minutes in freezer. form dough into walnut-sized balls and place on ungreased baking sheets. bake at 350, for about eight minutes, or until the tops start to get light brown.

Chocolate oatmeal munchies

2008-01-15T17:09:00.000-08:00

Recipe :

1 c butter, softened

2 c sugar

2 eggs

4 (1oz) squares unsweetened chocolate, melted & cooled

2 t vanilla

1 1/2 c flour

1 t baking soda

1 t salt

1/4 t cinnamon

3 c quick-cooking oatmeal

(1 pkg peanut butter chips, if desired)

preheat oven to 350. melt chocolate in mircowave, for about a minute, let cool for four minutes or more. in mixing bowl, cream butter & sugar. add eggs one at a time, beating well afer each addition. beat in melted chocolate & vanilla.

in separate bowl, combine flour, baking soda, salt,cinnamon & oatmeal. gradually add to the creamed mixture.

drop by rounded tablespoonfuls onto greased or non-stick pan. bake for about 8 minutes

Karen Edward's Cocoa Cake

2008-01-09T15:25:00.000-08:00

This cake is very good with coffee ice cream.

Recipe.

mix together:

1 3/4 c flour

3/4 c cocoa powder

1 c sugar

1 t baking soda

1/4 t salt

Add to above:

1 c buttermilk

1/2 c canola oil (or melted butter)

2 t vanilla

bake at 350 degrees in sprayed 9x2" round pan for 32 minutes or until tester comes out clean. Let cool 5 minutes before turning out of the pan.

Caramels

2007-12-28T18:29:00.000-08:00

Very chewy, soft and yummy caramels!!!

Peanut butter kiss cookies

2007-12-27T17:28:00.001-08:00

3 1/2 cups flour
1 t salt
2 t baking soda
1 c sugar
1 c brown sugar
1 c butter
1 c peanut butter
4 T milk
2 eggs
2 t vanilla

Mix together butter and sugars, beat in eggs, vanilla, peanut butter and milk. Add flour, salt and baking soda. Than roll them in sugar, bake at 375 for about 7 to 8 minutes take out and put kisses.