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.

Flourless chocolate cookies


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Flourless chocolate cookies
A while back I started fooling around with confectioners sugar vs granulated sugar. I made a few batches of cookies using only confectioners sugar, some were pretty good others not so much. In my research I came across Megan Phelan. Megan is a Sullivan Street alumni who I believe is the architect of these flourless chocolate cookies. The batter is quick and easy the results are fantastic.
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat over to 375F line baking sheet with parchment paper. Mix sugar, cocoa powder and salt in a small bowl. Whisk egg whites and vanilla together.
  2. Make a well in the center of the dry ingredients and pour in egg whites. Stir mixture with a fork until it just begins to come together. Add chocolate chips and stir until combined. The dough will be sticky and very dark.
  3. Using a tablespoon, pack batter by pressing and dragging spoon against inside of bowl to make sure the dough is tight and compact. Place packed dough on parchment lined cookie sheet 3-inches apart and bake for 12 minutes or tops are glossy and set. Let cookies rest at least 15 minutes on a wire rack. Repeat with remaining dough.
  4. Makes 10-12 cookies

Milk Punch


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Milk Punch
Nothing says Christmastime like milk punch. It’s almost an eggnog without eggs. Quickly mixed in a hand shaker, it becomes frothy with a delicate vanilla flavor. The nutmeg adds a touch of color for a great contrast. Milk Punch on Happensatthebean.com #happensatthebean
Prep Time 5 Minutes
Servings
Person
Ingredients
Prep Time 5 Minutes
Servings
Person
Ingredients
Instructions
  1. Add ice to a cocktail shaker. Add bourbon, vanilla, syrup, milk and half and half.
  2. Shake well, strain into a old-fashioned glass.
  3. Grate nutmeg and serve.

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.

Sweet Potato Pie

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Sweet Potato Pie
There are many different sweet potato pie recipes around. All are good, some are heavier than others. This recipe makes a light-textured pie, not too sweet with a nice spice(fresh ginger) flavor. The sweetness is not solely based on added sugars. Roasting sweet potatoes at 350F or lower brings out the natural sugars. Sweet Potato Pie on happensatthebean.com
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350F. Pierce sweet potatoes with a fork several times. Place on foil-lined baking sheet. Bake for 60 minutes or until very tender.
  2. Cool, peel and puree in a stand mixer with whisk attachment . Add eggs & yokes to bowl whisk until combined. Add sugar, salt, cinnamon, ginger, nutmeg, vanilla and evaporated milk whisk until smooth.
  3. Pour mixture into prepared pie crust, bake for 1 hour until crush is baked and filling is set.
  4. Remove from oven and let cool completely until the middle is firmly set. Refrigerate until ready to serve. Can serve warm, the fridge for a adds few hours creates a denser, creamier texture.

Tennessee Bread Pudding

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Tennessee Bread Pudding
Bread pudding is the ultimate classic comfort food. It’s like a custard with much more texture. This bread pudding is water based vs milk & heavy cream. It’s not over-the-top or as rich but it’s still pretty good.
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F degrees.
  2. Combine water and sugar in a large bowl, until sugar dissolves. Beat in milk and eggs with a whisk until blended.
  3. Stir in raisins, butter, vanilla, cinnamon and nutmeg.
  4. Add bread to bowl and let it stand for 30 minutes. Pushing down occasionally.
  5. Pour mixture into a lightly buttered 9-by 13-inch pan. Bake for 45 minutes. Take a toothpick and insert into middle of pudding. It should come out clean indicating it’s done.
  6. Cool slightly and serve.
Recipe Notes

If you like coconut or pineapple add 1/2 cup to 1 cup with raisins. 

Devil’s Food Chocolate Ice Cream


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Chocolate ice cream
This is a decadent dessert for those who love dark chocolate. Stella Parks chocolate ice cream takes an unfamiliar path to deliver greatness. It’s dark, rich, chewy and dense.
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Instructions
  1. Whisk egg yolks, milk, sugar and salt in a large stainless steel sauce pan over low heat, stir gently for 5 minutes. Increase heat to medium and stir until custard is thickened and steaming. Strain thru a fine-mesh sieve into a large bowl.
  2. To make the chocolate sauce, whisk sugar & cocoa in the same pot, add chopped chocolate and heavy cream. Bring to a boil over medium heat, whisking constantly until sugar has dissolved and mixtures bubbling. Strain into custard, add vanilla and Cointreau. Mix well.
  3. Place bowl with custard in a large bowl, filled with ice and cold water to create a ice bath. Chill for 30-45 minutes. Place smaller bowl with custard into fridge until cold and thick, 4-6 hours.
  4. Make ice cream according to manufacturers instructions.
  5. Place ice cream in a quart container. Place a sheet of plastic wrap over ice cream prior to placing top. Helps prevent freezer burn.
  6. Freezer for 12 hours.

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. 

“Man-Catcher” Brownies

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"Man-Catcher" Brownies
The sugar, butter & egg ratios in these brownies reminded me of a pound cake my Great Aunts often made, so I thought why not give this recipe a shot. Shiny, crinkly crust with a chocolatey denseness might be a good place to start. ***Note: A simple way to improve chocolate baked treats (chocolate cake, brownies, chocolate pudding, etc) is to avoid the mass-market chocolate brands. Seek out high quality chocolate/cocoa. It's a little more expensive, but it will dramatically improve your desserts.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350. Melt butter in saucepan, remove from heat and add cocoa power, stirring to combine cool slighty.
  2. Whisk eggs, sugar, vanilla and add to chocolate mix. Gradually add flour and salt. Spread batter into 13x 9 pan (lined w/ parchment paper or aluminum foil) and buttered.
  3. Bake 40-45 minutes until crust forms on top and a toothpick comes out mostly clean. Transfer the pan to a wire rack to cool; cool completely before cutting.
  4. Transfer the pan to a wire rack to cool; cool completely before cutting.
Recipe Notes

3/4 cup of nuts may be added when mixing, if desired.