All Butter Pound Cake

Butter Pound Cake | Bakewell Junction - tender and delicious; melts in your mouth.

Butter Pound Cake | Bakewell Junction

When I had recently made Peach Brandy Pound Cake with Peach Brandy Glaze my hubby said he wanted a plain butter pound cake.  This in no way stopped him from devouring the flavored one.  Anyhow, I set out to find an all butter pound cake.  After reviewing many different recipes, I narrowed it down to this one.

I recently purchased a Nordic mini bundt pan and was dying to use it.  I was not compensated to say this but I love Nordic pans.  They’re made in the USA, they’re a quality product and they last forever.  I’m still using the bundt pan my Mom bought in the seventies.

I made sure I used my new pan for part of the batter in this recipe.  The mini bundts looked so cute and I thought they tasted even better than the loaves.  My loaves turned out a little dense but I think that’s because I only made two loaves and six mini bundts when I should have made three loaves and the mini bundts.  I didn’t cover my loaves with aluminum quickly enough so they were a little darker than they should have been but that didn’t hurt the flavor any.  All the cakes were super moist.  Hubby loved the cake and so did my co-workers.  This recipe would be great for gift giving or a Christmas morning brunch.

I’m posting a little early but why don’t you join us for the fourth week of 12 Weeks of Christmas Treats on Wednesday.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.So cute.

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.Share with friends and family.

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.Want some?

All Butter Pound Cake

Yield:  4 – 8 by 4 loaves                 Cook Time:  45 – 55 minutes

Ingredients:

  • 1 pound butter (4 sticks), room temperature
  • 2 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 eggs, room temperature
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups cake flour
  • 2 cups milk
  • powdered sugar for sprinkling

Step 1:  Use cooking spray to liberally grease 4 8 inch by 4 inch loaf pans and then flour.  In my case I prepared my mini bundt pan in the same way.  Beat butter for 30 seconds to soften it a little bit.  Add the sugar and beat on high for three minutes.  Scrape down the the bowl and beat again for another minute.

Step 2:  Add the vanilla extract, eggs, salt and baking powder.  Beat another three minutes until the mix becomes light an fluffy.  Scrape down the bowl and beat again for another minute.

Step 3:  Spoon in the flour and add the milk in alternate additions.  Mix to combine completely after each addition.  Scrape down the bowl and beat to ensure the ingredients are completely combined.  The batter should be light and fluffy and hold a peak.

Step 4:  Gently scoop the batter into the prepared pans.  Even out the top with a rubber spatula.  Do not tap the pan to settle the batter as this would make the cake denser.  Bake in a preheated 350 degree oven for 45 to 55 minutes for the loaf pans.  If you see that the tops of the loaves are getting too brown, cover them with aluminum foil.  If you’re using mini bundt pans or cupcakes bake in a preheated 350 degree oven for 20 to 25 minutes.  Test cakes for doneness using a toothpick – it comes out clean when inserted in the center.

Step 5:  Cool cakes in the pans for 15 minutes before extracting them.  The tender and delicate cakes need to firm up before removing.  Ensure the cakes aren’t stuck before depanning.  Remove cakes and cool completely on racks.  Serve with powdered sugar if desired.

Storing:  Be sure not to tap pans or slamming the oven door.  Store in a sealed plastic container for a few weeks.

Enjoy!!!

Recipe adapted from Chefs Ref.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Grandma’s Biscotti

I’m a small blogger and this milestone may seem small to others but I’m close to 700 twitter followers.  I’m excited and want to thank everyone who follows on twitter and other social media – it’s much appreciated.

Grandma's Biscotti | Bakewell Junction

Grandma’s Biscotti | Bakewell Junction

I’m a big fan of family recipes, they’re great to share from generation to generation.  This one isn’t from my family though.  Michelle from Brown Eyed Baker shared her Grandmother’s recipe much earlier this year and I knew it would be a great recipe for holiday baking which just around the corner.  I also followed some tips I’d seen here.  I hope you enjoy this recipe with your family too.

I couldn’t easily find the butternut flavor but I found LorAnn Professional Kitchen Butter Vanilla Bakery Emulsion at my local Walmart and figured it would work well and it did.  The emulsion is used one for one to the extract so there’s no amount adjustment.  If you find the LorAnn Oils, use only 1/8 to 1/4 of the required extract amount as the oils are much stronger.

Although this is the first time I made these cookies, I got a few impressions.  When I was mixing the dough, it reminded me of my Grandmother’s pizzelle dough.  While I was eating a few, I was reminded of Stella D’Oro Breakfast Treats and Roman Egg Biscuits.  The cookie just felt familiar.

As the cookies were cooling, my husband swiped one off the racks and said they smelled like Christmas.  The cookies are perfect with coffee or tea and I found them to be a bit addicting.

Join us for the third week of 12 Weeks of Christmas Treats.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Grandma's Biscotti | Bakewell Junction - Lovely cookies to share from generation to generation.

Grandma’s Biscotti

Yield:  six dozen biscotti                 Cook Time:  40 minutes

Ingredients:

  • 8 cups flour
  • 4 teaspoons baking powder
  • 6 eggs
  • 1 1/2 cups sugar
  • 1 cup oil (I used olive oil)
  • 1/4 cup milk
  • 1 tablespoon butternut flavoring (I used LorAnn Professional Kitchen Butter Vanilla emulsion)
  • 2 cups chopped walnuts (optional) (I skipped the nuts)
  • powdered sugar for sprinkling, if desired

Step 1:  Mix together flour and baking powder in a large bowl and set aside.  Add eggs and sugar to a stand mixer bowl.  Beat three minutes until the mixture becomes a light in color.  Beat in the oil, milk and flavoring.  Scrape down the sides of the bowl as needed to ensure the ingredients are incorporated evenly throughout.  Add the flour mixture in small increments with the speed on low until all the flour is just incorporated.  Be sure not to over mix.  Fold in the nuts with a spatula as needed.

Step 2:  Since the dough was pretty sticky, I put it in the refrigerator for 45 minutes before shaping it.  Line two cool cookie sheets with parchment paper (I put these in the fridge too while the dough cooled).  Divide the chilled dough into four pieces, taking care to keep them as equal as possible.  I missed on this one, so my logs weren’t all the same width.  Shape each piece of dough into nine by three inch logs.  Place the logs on the cookie sheets along the short side, two per sheet.  Bake the first sheet in a preheated 350 degree oven for 20 to 25 minutes.  Cool in the pans on racks for at least 15 minutes.  Repeat with the second sheet.

Step 3:  While the second baking sheet is cooling, slice the logs from the first baking sheet diagonally into 1/2 inch slices.  Use a sharp knife; I used a serrated knife.  Preheat the oven to 375 degrees.  Stand up a cooling rack on the first lined baking sheet.  Place the cut cookies on their side on the rack.  Since the cookies are cut side down, not all of them will fit on the rack.  By baking them on the rack, the air circulates around them and you won’t need to flip them during the second baking.  Bake the sliced cookies for 10 to 15 minutes.  Remove from the oven and cool on racks.  Repeat for remaining cookies and logs.  Since the cookies aren’t as sweet as most cookies we’re used to, you can sprinkle with powdered sugar before serving or you can dunk into your coffee.

Storing:  Store in a sealed plastic container for a few weeks.

Enjoy!!!

Recipe adapted from Michelle at Brown Eyed Baker.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Root Beer Float Cookies

Root Beer Float Cookies | Bakewell Junction

Root Beer Float Cookies | Bakewell Junction

I have so many recipes pinned from my favorite bloggers that I want to try.  I think I’ll be a hundred years old by the time I try them all.  I’m sharing this one that I’ve wanted to make for a few months now from Joan at Chocolate, Chocolate and More.  My cookies turned out bigger than Joan’s did and I don’t think there was enough of a root beer flavor so the next time I make them I’ll add another teaspoon of flavoring and double the filling.  The cookies were delicious otherwise.

I think this would be a great recipe for Christmas cookie sharing and since this is the first week of 12 Weeks of Christmas Treats, it’s perfect timing.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Root Beer Float Cookies | Bakewell Junction

Root Beer Float Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 to 12 minutes

Ingredients:

Cookie Dough:

  • 3 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons root beer concentrate (add an additional teaspoon, optional)
  • 2 cups light brown sugar
  • 2 eggs

Filling:

  • 2 tablespoons butter, softened
  • 2 tablespoons shortening (I substituted butter)
  • 2 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 1 to 2 tablespoons cream or milk

Step 1:  For the cookie dough:  Preheat oven to 350 degrees.  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter and root beer concentrate (shake before measuring) for about four minutes.  Gradually add sugar and beat another two minutes.  Scrape down bowl as needed.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in small batches until incorporated.  Portion the dough into 40 equally sized portions.  Drop onto a parchment lined baking sheet about two inches apart.  Flatten the tops of the cookie slightly.  Bake in preheated oven for 8 to 12 minutes.  I needed to bake for 12 minutes to cook completely.  Cool 5 minutes, then transfer to cooling rack.  Repeat for the remaining dough portions.

Step 3:  For the filling:  You can double the amounts if you want a thicker filling.  As the cookies cool, beat butter and shortening (if using) in a medium bowl.  Beat in the vanilla extract.  Mix in the powder sugar slowly so as not to have it flying all over the place.  Add 1 tablespoon of the milk or cream before completely adding the powdered sugar if the mixture becomes too dry.  Based on desired consistency, add up to 1 additional tablespoon of milk or cream.  Since I wanted a thick filling, I used the least amount of milk possible – about 1/3 tablespoon.

Step 4:  Pair similar sized and shaped cookies.  Divide the filling into 20 portions.  Spread a portion on the bottom of one cookie pair and top with the other cookie of the pair.  Repeat for all the cookie pairs.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from Joan at Chocolate, Chocolate and More.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Peach Brandy Pound Cake with Peach Brandy Glaze

Peach Brandy Pound Cake with Peach Brandy Glaze | Bakewell Junction

Peach Brandy Pound Cake with Peach Brandy Glaze | Bakewell Junction

Today I’m sharing another great dessert that I made for my family who visited on Labor Day weekend.  This is an easy pound cake that really packs a punch with all the layers of flavor that are included in it.  My cousins were wowed by the flavor and the lovely thick glaze.  I usually keep the glaze as thick as possible because I love the thicker cake to icing ratio.  This is definitely a recipe that I’ll be making again.

Enjoy!

Peach Brandy Pound Cake with Peach Brandy Glaze

Yield:  1 large bundt cake                 Cook Time:  1 hour 20 minutes

Ingredients:

Batter:

  • 3 cups unsifted flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 2 teaspoons rum
  • 1 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/3 cup peach brandy

Peach Brandy Glaze:

  • 1/3 cup butter, melted
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 tablespoons peach brandy
  • 1/2 to 2 tablespoons water

Step 1:  For the batter:  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter for about four minutes.  Gradually add sugar and beat until light in color.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in three batches, alternating with two batches of sour cream.  Stir in the rum, peach brandy and extracts until incorporated.

Step 3:  Prepare a large 14 cup, 10 inch bundt (or tube) pan by spraying liberally with cooking spray and coat with flour.  Pour batter evenly in to the pan.  Bake in a preheated 325 degree oven for 1 hour and 15 to 20 minutes.  A toothpick inserted in the center comes out clean when done.  This cake will bake to the very top of the pan, so you could set aside some of the batter for 2 to 3 cupcakes to be baked separately.

Step 4:  Cool cake on a rack for 15 minutes.  Remove the cake from the pan and cool completely on a rack.

Step 5:  For the glaze:  As the cake cools, combine powdered sugar and melted butter in a medium bowl.  Stir in the vanilla.  Stir in the peach brandy.  Stir in 1/2 tablespoon of water.  Based on desired consistency, add up to 2 additional tablespoons of water.  Since I wanted a thick glaze, I used the least amount of water possible.  Note that the glaze will thicken quickly as it cools.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Cake recipe slightly adapted from a co-worker’s hand written recipe, original origin unknown.
Bundt Cake Glaze adapted from Desktop Cookbook, Bundt Cake Icing / Glaze.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookie | Bakewell Junction

I had heard that there was a new chocolate chip cookie dough filled version of the original Oreo.  I hadn’t been able to find any in the local stores until finally a couple of weeks ago the A&P had them on sale.  I bought two packages and brought them home thinking I would just devour them.  I waited until my hubby was home, so we could try them together.  Well, we were so disappointed.  I wasn’t thrilled and the hubby didn’t like them.  I put them in the fridge and the hubby thought they tasted a little better but he still wouldn’t buy them again.  I set out to find a homemade replacement and failed but still found a really great cookie.  The cookies weren’t crisp enough to replace Oreos.

This cookie is chocolatey and you get to make the filling as thick as you want it.  I made them for my cousins’ visit over Labor Day Weekend and they loved them.  I promise you will too.  I barely had a chance to take a picture before they were gone.

Enjoy!

Chocolate Chip Cookie Dough filled Chocolate Sandwich Cookies

Yield:  20 cookie sandwiches                 Cook Time:  8 minutes

Ingredients:

Dough:

  • 1 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Chocolate Chip Cookie Dough Filling:

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 – 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Step 1:  Line a cookie sheet pan with parchment paper.  Set aside.

Step 2:  Combine the flour, cocoa powder, baking soda and salt in a large bowl.  In another large bowl, beat butter on high for a minute.  Scrape down sides of the bowl as needed.  Beat in the sugars on medium to incorporate.  Mix in egg and vanilla.  Add the flour mixture and mix in on low until incorporated.  Cover dough and transfer to the refrigerator and chill for 30 minutes.

Step 3:  Divide dough in half and return one half to the refrigerator.  For the dough that is out of the fridge, divide it into twenty equal pieces (about 2 teaspoons apiece).  Roll each piece into a ball and place on the cookie sheet in 4 by 5 rows.  Flatten each ball of dough and bake in a pre-heated 350 degree oven for 6 to 8 minutes.  Cool on the baking sheet for 5 minutes.  Cool on racks.  Repeat for the remaining dough in the refrigerator.

Step 4:  Since my cookies weren’t crisp enough after they were completely cool (probably due to the extreme humidity), I pre-heated the oven to 200 degrees and transferred the cookies on the racks into the oven and baked for 20 minutes and let them sit in the oven with the door open until it cooled.  This made the cookies a bit crisp for a short time until the humidity took over.

Step 5:  For the filling:  Combine flour and salt in a medium bowl and set aside.  Melt butter in a medium sauce pan on low heat.  Using a wooden spoon stir the sugars into the melted butter until the butter begins to melt.  Continue stirring until the sugars are mostly melted.  You will be able to tell when that is by tapping the bottom of the pan with the wooden spoon – the crunching sound will be diminished.  Transfer the butter mixture to a bowl and with an electric mixer, cream butter and sugar mixture for about five minutes.  Mix in vanilla and then flour in small batches.  Stir in milk until desired consistency is attained.  Stir in chocolate chips.  Let cool completely.

Step 6:  Divide dough into twenty equal pieces.  Match up cookies based on size.  Place cookie dough between two match cookies and compress so the dough squeezes towards the edges of the cookie.  Repeat for remaining cookies.  Serve chilled.

Enjoy!

Chocolate chip cookie dough filling recipe adapted from Food Network, courtesy of George Duran.  Cookie adapted from Sally’s Baking Addiction.

Tips:  Store in an airtight container in the refrigerator.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Vanilla Sugar Cookie Hearts

For those of you who joined in on #GetHimFed Fridays, I regret to say that I won’t be co-hosting any longer.  Many thanks to all that joined the party.  I enjoyed seeing all the shared recipes.  You can still join Jess from Hungry Harps on Fridays.

On to what I wanted to share with you…

Vanilla Sugar Cookie Hearts | Bakewell Junction

Vanilla Sugar Cookie Hearts | Bakewell Junction

Two weeks ago was my Mom’s 80th birthday.  We had a get together with family and friends at a local Italian restaurant.  It’s one of the places we liked and helped us decide that we could move into the area.  A few doors down is the other place that gave us that feeling – it’s and Italian deli with all the right aromas.

Instead of having the usual favors for the guests to take home I made cookies.  I made the two varieties of tri-color cookies I usually make for the holidays.  Those are one of my Mom’s favorites.  I also wanted to make something specific for Mom’s 80th, so I settled on Vanilla Sugar cookies in a heart shape with 80 in chocolate.  I used white icing so my chocolate would stand out more than if my icing was red.  My lettering (or numbering in this case) is shaky but I think they turned out kinda cute.

Vanilla Sugar Cookie Hearts | Bakewell JunctionAll packaged and ready for the party.

Vanilla Sugar Cookie Hearts | Bakewell Junction

Enjoy!

Vanilla Sugar Cookie Hearts

Yield:  45 cookies

Dough:

Royal Icing:

Decoration:

  • 2/3 to 3/4 cup milk chocolate chips
  • a few drops of oil to thin out the chocolate

Step 1:  Prepare dough as per the recipe.  Shape dough into a flat disc.  Wrap in plastic wrap and refrigerate for several hours or overnight.

Step 2:  Place the chilled dough onto a lightly floured surface and roll to 3/8 inch thick with a floured rolling pin.  Using a 4 1/2 to 5 inch Christmas Tree shaped cookie cutter, cut out cookies.  After you finish cutting the rolled dough, you can gather the scraps into a flat disc and roll out the dough again and repeat cutting out the cookies.  Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper and set aside.  Set aside.

Step 3:  Place the cookies on the cookie sheet about 1 1/2 inches apart and refrigerate for 15 minutes.  Bake chilled cookies 10 – 12 minutes until edges begin to become slightly golden.  Cool 10 minutes on cookie sheets.  Carefully move cookies to cooling racks and let cool completely.  Repeat for the remaining cookies.

Step 4:  Prepare the icing as per the recipe.  The icing should be the consistency of honey.  I’m leaving the icing white because I want to have contrast with the chocolate numbers.

Step 5:  Line an inexpensive cookie sheet with wax paper.  On top of the wax paper, ring the edges of the cookie sheet with the cooled cookies facing outward.  Spoon 3 to 4 tablespoons of the icing into the corner of a ziploc bag and cut about 1/8 inch of the tip off.  Pipe the icing along the outline of each of the cookies.  Cover the remaining icing with a damp paper towel and then plastic wrap to store for several hours or until the next day until the outline drys

Step 6:  Using a spatula, fill in the outlined cookies to the edge of the outline.  Let dry overnight.

Step 7:  Melt chocolate over hot water or in the microwave.  Stir chocolate to ensure it’s of smooth consistency.  Add in a few drops of oil to loosen up the chocolate.  This will allow you to pipe an 80 onto the center of the cookie.  Place several tablespoons of the chocolate in a ziploc bag and cut about 1/8 inch of the tip off.  Pipe two small zeroes, one on top of the other, for the 8.  This worked better for me than trying to make a figure 8.  Then pipe a large zero next to the 8.  Repeat for the remaining cookies.

Enjoy!

Recipe from Family Circle magazine, 12/12/2000.

Tips:  Store in an airtight container.  Use Bridget’s decorating tips on Bake at 350.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Malted Chocolate Chip Whopper Blondies

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

Malted Chocolate Chip Whopper Blondies | Bakewell Junction

I had seen this recipe a while ago and had been looking for a reason to try it.  Well, I didn’t have a good reason so I made it just because.  I wanted to change the recipe into bars instead of cookies.  I wasn’t thrilled with the results at room temperature but refrigerating them made all the difference.  They are great right out of the fridge – still tender and soft.

Enjoy!

Malted Chocolate Chip Whopper Blondies | Bakewell JunctionMalted Chocolate Chip Whopper Blondies

Yield:  16 squares                 Cook Time:  25 minutes

Ingredients:

  • 2 1/4 cups of flour
  • 1/2 cup malted milk powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 1 cup chopped plus 16 whole Whoppers candy (about 5 ounces)

Step 1:  Line an 8 by 8 inch pan with aluminum foil so some of overhangs the sides and spray it with cooking spray.  Set aside.

Step 2:  Combine the first five ingredients in a large bowl.  In another large bowl, beat butter, brown sugar and sugar on high for at least three minutes.  Scrape down sides of the bowl as needed.  Beat in the egg and vanilla.  Mix in the flour mixture by hand.  Mix in the chocolate chips and chopped Whoppers.

Step 3:  Bake in a preheated 350 degree oven for 25 – 35 minutes.  Upon removing from the oven and while still warm, lightly press the whole Whoppers one by one in a 4 by 4 pattern in the approximate center of each bar.  Let cool 30 to 45 minutes in the pan.  Using the aluminum foil to remove from pan and cool completely on a rack.  Slice into 4 rows by 4 row squares.  These sliced really cleanly after completely cool.  Refrigerate and serve cold.

Enjoy!

Recipe adapted from Two Peas and Their Pod.

Tips:  Store in an airtight container in the refrigerator.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Chocolate Zucchini Quick Bread #TwelveLoaves

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread | Bakewell Junction

Summer is whizzing by for me.  I feel like I’m going to wake up tomorrow and it will be Winter again.  Luckily I had the time to share this super chocolatey and moist recipe.  Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe.  The hubby loves it and even made a chocolate sandwich with a slice of it.

Do you have zucchini in your garden?  Do you need recipes to use up your zucchinis?  This recipe is for you.

Enjoy!

Chocolate Zucchini Quick Bread | Bakewell Junction - Decadent and chocolicious!

Chocolate Zucchini Quick Bread

Yield:  1 loaf                 Cook Time:  55 minutes

Ingredients:

  • 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
  • 1 cup of flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract

Directions:

Step 1:  Grate zucchini and set aside.  I used a large box grater.  Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl.  Mix in the chocolate chips and set aside.

Step 2:  Beat the eggs with a hand mixer in another large bowl.  Beat in the oil, sugar, brown sugar and vanilla until completely combined.  Mix in the zucchini.  Fold the flour mixture in to the zucchini mixture until just combined.  Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon.  I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.

Step 3:  Bake in a preheated 350 degree oven for 45 – 55 minutes.  Test with a toothpick; toothpick will be mostly clean when done.  My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that.  Let cool 5 to 10 minutes in the pan.  Remove from pan and cool completely on a rack.  Slice and serve.

Enjoy!

Recipe adapted from Lesley Stowe.

Tips:  Store in an airtight container.

Don’t let summer go by without baking bread!  Check out these wonderful recipes for the season:

#TwelveLoaves July:  Summer Fun.  The month of June was filled with lovely cherries!  We have chosen Summer Fun as our theme for July.  Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors!  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun!  Let’s get baking!

Do you want to add your bread to the collection with the linky tool this month?  Here is what you need to do:

  • When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this July, 2014, and posted on your blog by July 31, 2014.

Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends.  Thank you to Stacy from Food Lust People Love for hosting this month’s event!

You are next… Click here to enter
This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

JWsMadeWLuvMondays

Fresh Cherry Monkey Bread #TwelveLoaves

Fresh Cherry Monkey Bread | Bakewell Junction - addicting and delicious

Fresh Cherry Monkey Bread | Bakewell Junction

We’re at the end of June and I almost missed the #TwelveLoaves party.  I had another recipe failure last week otherwise I would have posted this last week.  It’s another addictive and sweet Monkey Bread.  Last week the bread was undercooked and didn’t hold the shape of the bundt pan after it was inverted onto a plate.  I revised how many cherries I used and a couple of other minimal changes.  So now I have a delicious recipe to share with you.

This recipe is gooey, addictive and delicious.  The cherries negate all the sugar and butter – right?  Each dough ball has cherry in it.  You can see the layer of cherries in the middle of the ring in the picture below.  I used the red cherries in the recipe and the white and blush colored cherries are Rainier cherries and they are so sweet.

I’ll be making this again for the 4th of July.  What will you make?

Fresh Cherry Monkey Bread | Bakewell Junction - addicting and delicious

 Fresh Cherry Monkey Bread

Yield:  6 to 8 servings                Cook Time:  40 minutes

Ingredients:

Dough:

  • 2 tablespoons melted butter
  • 1 cup milk, warmed to 110 degrees
  • 1/2 cup water, warmed to 110 degrees
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups flour, plus extra for work surface
  • 2 teaspoons salt

Coating and Filling:

  • 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
  • 2 teaspoons ground cinnamon
  • 8 to 12 tablespoons (1 to 1 1/2 sticks) butter, melted
  • 2 tablespoons Kirschwasser or cherry liquor
  • 40 large sweet fresh cherries plus more for snacking, pitted; 32 halved and 8 roughly chopped

Icing:

  • 4 ounces mascarpone cheese, softened
  • 4 tablespoons (1/2 stick) butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons Kirschwasser or cherry liquor
  • 1 teaspoon or more milk

Directions:

Step 1:  For the dough:  Mix the milk, water, melted butter, sugar and yeast in a two cup measure.  I used a microwave safe glass measure and heated the milk and water a full power for 1 minute, 20 seconds to reach 110 degrees.  In the bowl of a stand mixer, add the flour and salt.  Using the dough hook attachment, start the mixer on low.  Add the milk mixture slowly.  Scrape down the sides of the bowl as needed until the flour is incorporated.  Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes.  If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass.  Spray a large bowl with cooking spray.  Transfer the dough to the bowl and spray the dough also.  Cover the bowl with a clean dish towel and use my tip below to aid the rise.  Let the dough rise until doubled.  If using my tip, it will double in 45 to 60 minutes.  For this version of Monkey Bread, I let it rise for 60 minutes using my tip.  If not, it may take 1 to 2 hours.

Step 2:  For the coating:  As the dough rises, combine the brown sugar and cinnamon in a bowl.  Place the melted butter and Kirschwasser in a small bowl.  If you would like to dial back the sweetness and gooeyness of the recipe, use the lesser amounts of sugar and butter.  Set aside.  Pit and halve 32 cherries.  Pit and roughly chop 8 cherries.  My 40 cherries weighted .75 of a pound.

Step 3:  For the shaping the dough balls:  Sprinkle a clean work surface with flour.  Transfer the dough onto the floured surface.  Spread and press the dough into about an 8 inch square.  Cut the dough into 8 by 8 slices with a bench scraper or knife.  This will give you 64 pieces.  Shape each dough ball around half a sweet cherry and shape into balls and place back on the counter.  Repeat with the remaining dough balls.

Step 4:  Spray the bundt pan with cooking spray.  If any of the dough balls have reopened, pinch them together to fully enclose the cherry and create a uniform ball shape.  Dip each dough ball into the melted butter mixture individually and let excess drip back into the bowl.  Then roll them in the brown sugar mixture until they are well coated.  Place the dough ball into the bundt pan.  Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below.  Repeat preparing the dough balls until about half are in the pan.  Sprinkle the chopped cherries on top of the dough balls.  Continue preparing the dough balls and layering them on top of the chopped cherries until they are all in the pan.  If there’s any remaining melted or brown sugar, set aside.

Step 5:  Cover the bundt pan with a clean dish cloth or plastic wrap.  Let rise until puffy and until they are about an inch or two from the top of the pan.  Mine rose to the top of the pan.  If using my oven tip below, let rise for 50 minutes.  If not, let rise for 1 to 2 hours.  If there’s any remaining melted butter, drizzle it over the top of the dough balls.  If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.

Step 6:  Bake unwrapped 40 to 45 minutes in a preheated 350 degree oven with a cookie sheet underneath the pan.  I’ve found that at least one or two dough balls try to escape during baking and the cookie sheet prevents them from burning on the bottom of the oven and causing a ton of smoke.  This time I had many that escaped but the hubby loves these, so no harm done.  When done the top should be browned and the coating begins bubbling a bit.  Let bread cool in the pan for a maximum of 10 to 15 minutes.  Any longer and it may be difficult to depan.  Invert bread onto a large plate.

Step 7:  For the Icing:  While the dough cools to almost room temperature, add butter and mascarpone cheese to a large mixing bowl.  Beat 2 minutes.  I beat them on high using a hand-held mixer.  Beat in vanilla extract, Kirschwasser and cinnamon.  Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere).  Mix in the milk.  If you want a thinner icing, add more milk in teaspoon increments until you reach desired consistency.  Spread the icing on top of the bread – the icing will drizzle down the sides of the dough.  Serve warm or cold.

Enjoy!

Recipe inspired by Cooks Illustrated.

Tips:  If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.  Leave the oven light on and it will add to the warming effect.  I use this tip even during the warm weather months.

This month, the #TwelveLoaves bakers are baking with CHERRIES!

Looking for a bread with cherries inspiration?  Check out these recipes by our very talented Twelve Loaves bakers:

#TwelveLoaves June:  Cherries.  The month of May was filled with lovely onion breads!  We have chosen cherries for our June theme.  Choose a recipe including cherries (fresh, dried, canned, jam, or preserves).  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc.) have fun and let’s have a delicious month of bread with cherries.  Let’s get baking!

#TwelveLoaves June:  Cherries

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

  • When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post.  This helps us to get more members as well as share everyone’s posts.  Please make sure your bread is inspired by the theme.
  • Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.
  • Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!

You are next… Click here to enter

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

JWsMadeWLuvMondays

Chocolate Hazelnut Mousse #ChocolateParty

Chocolate Hazelnut Mousse | Bakewell Junction - LIght and luscious; great all the time!

Chocolate Hazelnut Mousse | Bakewell Junction

I would have shared this post with you a week ago but my first try at making mousse was a failure.  It never set up and was kinda soupy.  The taste was great but it just wasn’t mousse.  To add to my disappointment, the recipe was supposed to be easy.  I set about trying to find a better recipe and one of the comments on a recipe I was considering (can’t remember which one) recommended Wolfgang Puck’s recipe which turned out wonderfully.

You’ll love this recipe.  It’s delicious and addicting.  There isn’t an overwhelming flavor of hazelnuts, so if you’re not a fan of hazelnuts, don’t worry you’ll just wonder why it tastes so good.  I would recommend using individual sized containers to hold the mousse otherwise you might find yourself eating an entire recipe of mousse spoonful after spoonful – just sayin’.

The reason for this recipe combination is the Chocolate Party hosted by Roxana’s Home Baking.  I like hazelnuts and who doesn’t love chocolate?

Enjoy!

Chocolate Hazelnut Mousse | Bakewell Junction

Chocolate Hazelnut Mousse

Yield:  8 servings                 Cook Time:  10 minutes

Ingredients:

  • 4 egg yolks
  • 3/4 cup sugar, divided
  • 5 ounces semi-sweet chocolate (I used Ghirardelli semi-sweet chocolate chips)
  • 5 ounces milk chocolate (I used Ghirardelli milk chocolate chips)
  • 1 tablespoon Frangelico
  • 1 teaspoon hazelnut extract
  • 1/2 cup heavy cream
  • 8 large egg whites
  • 2 tablespoons lemon juice
  • whole hazelnuts for garnish

Directions:

Step 1:  In a large bowl combine egg yolks and 1/4 cup sugar; set aside.  Melt chocolate over hot water or in the microwave.  Stir chocolate to ensure it’s of smooth consistency.  My chocolate had little lumps that were difficult to smooth out.

Step 2:  Bring cream to a boil in a small sauce pan.  Mix cream into the melted chocolate until completely combined.  Let cool for 5 to 10 minutes.  Mix the Frangelico and hazelnut extract into the chocolate mixture.  Mix the chocolate mixture slowly into the egg yolk mixture so the yolks don’t begin to cook.  Set aside.

Step 3:  Using a stand mixer with the whisk attachment, mix egg whites and lemon juice.  Beat until soft peaks appear.  Add 1/2 cup sugar and continue beating on high until stiff and shiny.

Step 4:  Fold 1/3 of the egg whites into the chocolate mixture.  Repeat with the remaining egg whites in two equal additions.  Spoon or pour into individual serving bowls and refrigerate six hours to overnight.  Garnish with whole hazelnuts before serving.  Try not to eat the entire recipe.

Enjoy!

Recipe adapted from Wolfgang Puck’s Heavenly Chocolate Mousse.

Tips:  Store in the refrigerator.

Our #ChocolateParty June theme is hazelnuts and chocolate.  If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

Add your link to the Chocolate Hazelnut Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

JWsMadeWLuvMondays