Chocolate Cupcakes

Chocolate Cupcakes


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Chocolate Cupcakes
These cupcakes are fluffy, easy and light. Adapted from Bravetart. Chocolate cupcakes on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Adjust oven rack to lower-middle position and preheat to 350°F For the Cupcakes: Combine butter and coffee in a 3-4 quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
  2. Divide batter between prepared cupcakes, fill about 2/3 to the top. Bake until cupcakes are firm about 15 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).
  3. Cool cupcakes directly in pan for 1 hour. Remove and add frosting of your choice. The one pictured have a chocolate ganache.

Soft Pretzels


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Soft Pretzels
On a cold and rainy Saturday we decided to try pretzel making. Soft pretzels are made with a yeast dough and are similar to a good boiled bagel. These offered a nice pillowy interior. Thanks to Alton Brown, our first attempt was a success. Soft pretzels on Happensatthebean.com
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
  4. Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
  5. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).
  6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 16 equal pieces. Roll out each piece of dough into a 12-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half sheet pan. Repeat with the remaining pieces of dough.
  7. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.
  8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Pancakes

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Pancakes
Pancakes are a wonderful way to start Christmas Day. Light, fluffy with a little tang from buttermilk is what sets these pancakes apart from others. Pancakes on Happensatthebean.com
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Place all the dry ingredients into a large bowl and whisk to combine.
  2. In a medium bowl, whisk eggs, add buttermilk, butter and vanilla. Add wet mixture to the flour mixture and stir just until combined(don’t over mix the batter).
  3. Heat griddle(or cast iron pan)over medium-low heat. Add an additional tablespoon of butter to griddle once it stops foaming, spoon or ladle about 1/2 cup of the battle on to hot surface.
  4. Cook for 2-3 minutes, until you see small bubbles on the top side. Flip and cook additional 2-3 minutes until golden brown on both sides. Makes about 8-10 pancakes.
  5. Serve hot, top with butter and real maple syrup.

Collard Greens


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Collard Greens
Here is a easy way to make some of the best southern collard greens you’ve ever had. The art of transforming a tough leafy fibrous vegetable into something soft and silky with a smokey meaty flavor is what cooking is all about. The toughest part of making this dish is the time needed to do so.
Prep Time 45 Minutes
Cook Time 4 Hours
Servings
Ingredients
Prep Time 45 Minutes
Cook Time 4 Hours
Servings
Ingredients
Instructions
  1. In a large pot add sugar, ham hocks and 3 quarts of water to a boil. Reduce heat to medium and cook covered for 2 hours.
  2. Wash the collard greens thoroughly in a sink filled with cold water. Remove the stems that run down the center of the greens. Fold over the stem and carefully cut out the tough stems. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens and baking soda in pot with meat and cook covered for 90-120 minutes, stirring from time to time.
  3. Remove hocks from pot gently shred meat and mix back into greens.
  4. Taste for seasoning, add salt & pepper to taste. Serve

Hummus


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Hummus
Homemade hummus is pretty simple. It should not be thick or chunky. Good hummus is creamy, and silky smooth. Use dried garbanzo to make your hummus instead of canned beans.
Prep Time 1 Hour plus soaking
Cook Time 50 Minutes
Servings
People
Ingredients
Prep Time 1 Hour plus soaking
Cook Time 50 Minutes
Servings
People
Ingredients
Instructions
  1. Add chickpeans and 2 tablespoons of salt to a bowl and soak at least 12 hours.
  2. Add 10 cups of water to a large pot add baking soda. Bring to a boil. Drain beans disgard soaking water. Add beans to pot bring back to a boil then lower heat and simmer until garbanzos are very soft, about 40-50 minutes.
  3. Set a mesh strainer over a large bowl. Drain, reserving 3/4 of the cooking liquid for blending and a small handful of beans for garnish.
  4. Transfer the rest of the beans to a blender or food processor. Add one tablespoon of kosher salt. Blend for 3 minutes until silky smooth.
  5. Add tahini paste and blend for another minute. With the machine running add the reserved cooking liquid, lemon and olive oil.
  6. Spread hummus into a flat serving dish, garnishing with reserved chickpeas, parsley and cumin.

Double Chocolate Chip Cookies

Levain Bakery, is run by two women, Connie McDonald and Pam Weekes they produce some of the best brioche, bread and cookies New York has ever seen. I have read countess post, stories and articles claiming to have broken the Levain code. Maybe I have not tried to correct ones, but none measure up. These are not a copy; these are the closest version that remind me of Levain. 

I am extremely thankful I have tried to imitate this cookie. For the simple reason it has made me a better baker. One example, I always let my cookie dough rest overnight in the fridge in plastic wrap. Taste test after taste test the rested dough is better. My freezer always contains at least two different types of frozen cookie dough. This makes for easy fresh out of the oven cookies with basically zero prep and no cleanup.

 ***Note; The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.

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Double Chocolate Chip Cookies
These cookies are rich and decadent. If you’re a lover of chocolate, this is for you.
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Instructions
  1. Using a cheese grater, grate the frozen butter into your mixing bowl. Add the two sugars and cream over medium speed. Once creamed, using a spatula push sugar mixture down into bowl. Add one egg at a time and mix until combined.
  2. Add cocoa, flours, cornstarch, baking soda and salt mix until combined. This dough is heavy and dense. Mix in chips or chunks and rest 24 hours/ at least overnight in fridge.
  3. This recipe makes 12 large cookies. Cut the dough in half and divide that half six times. Shape dough into large rounds place on large cookie sheet leaving 4 inches space on top of parchment paper. If making 12 cookies, bake in two batches.
  4. Bake for 10-14 minutes, until lightly browned. Remove and rest 20 minutes until cool.
Recipe Notes

The first time you make these cookies, bake one cookie(1/12 of dough)at 400F for 10-14 minutes and let it rest. Depending on how your oven is calibrated will determine on the temperature. For example, after your first attempt of the cookie is under cooked, more the oven temperature up 15 degrees. This is not a cookie you want to cook for 20 plus minutes.  

Chocolate Chip Cookies

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Chocolate Chip Cookies
During my quest to make a memorable chocolate chip cookie one thing became clear. A simple way to improve cookie recipes, resting the dough for at least 24 hours prior to baking. Resting the dough results in a firm dough ultimately a chewier cookie. The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Instructions
  1. In a medium bowl sift flour, baking soda and salt.
  2. If using a stand mixer attach the paddle(or by hand)beat granulated sugar, brown sugar and butter, until combined. It should be lumpy.
  3. Beat in eggs and yoke one at a time until combined.
  4. Combine flour mixture followed by chocolate chips until just combined.
  5. Spread out a 18 X 18 inch piece of plastic wrap. Place dough on plastic and wrap into one large log. Wrap and refrigerate for 24 hours.
  6. When ready to bake, prehover to 400F. divide dough into quarters, each quarter makes 5-6 cookies. Roll into balls place 2-3 inches apart on top of parchment paper on a baking sheet.
  7. Cook for 12-15 minutes, until brown on the edges. Let cool for 15 minutes, enjoy.
  8. Divide log if desired, will keep for 3-5 days in fridge and 3 months in freezer.

Overnight Waffles

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Overnight Waffles
This recipe is based on the waffle recipe in The Fannie Farmer Cookbook. I believe it was published in 1896. My mom only ever relied on a few cookbooks and Fannie Farmer was one of those few. These waffles are thin and crisp on the outside and light and fluffy inside. A dash of cinnamon gives the dish a little depth of flavor.
Course Breakfast, Dessert
Prep Time 15 + 8 hours minutes
Passive Time 8 hours or more
Servings
people
Ingredients
Course Breakfast, Dessert
Prep Time 15 + 8 hours minutes
Passive Time 8 hours or more
Servings
people
Ingredients
Instructions
  1. The night before combine, flour, sugar, yeast and salt in a large bowl. Combine milk, cooled butter and and vanilla, mix until combined cover with plastic wrap.
  2. The next day, brush waffle iron with a little neutral oil and heat. Add the egg yolks and baking soda to the batter. Beat the whites until soft peaks form and folk into batter until smooth.
  3. Spread a few spoonfuls of batter and bake until done to you likeness. Serve immediately or keep in a 225F degree oven for a short period.
Recipe Notes

These freeze well. To warm up, put in a 300F degree over fo 10-15 minutes.