Chocolate, coconut and banana cake

I love trying new things and I am sure I am not alone: when movies are concerned, for instance, writers and actors become directors, directors work as actors or make cameo appearances, and so forth. Change is good; variety is the spice of life.

While some are very successful working in different areas – I think Antonio Banderas should focus on directing more after I watched Crazy in Alabama, and let us not forget that Quentin Tarantino was a writer before working behind the cameras – I can’t say the same about others: I started watching Joseph Gordon-Levitt’s directorial debut the other day, but the movie was so awful I changed the channel after fifteen minutes of it. Poor Joseph, go back to acting, will you? :)

As I said, change is good – maybe except for JGL? ;) – not only in the movies but also in the kitchen: this moist and delicious cake, very chocolaty, is made without eggs and yet the result was really, really good, as the banana not only acts as the egg replacer but also adds a wonderful flavor to the cake.

I have no intention of giving up on eggs – I just love them too much – and that was not even the reason why I baked this cake: I just got hypnotized by the beautiful photo I had to make it, especially because the recipe comes from a cookbook that the more I cook from, the more I love it.

Chocolate, coconut and banana cake
cake slightly adapted from the marvelous A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing), glaze from the wonderful Annie Bell's Baking Bible

Cake:
¾ cup (105g) all purpose flour
1 ½ cups (150g) almond meal
1 cup (95g) unsweetened cocoa powder
2 teaspoons baking powder
pinch of salt
125g unsalted butter, melted and cooled
150ml maple syrup
2 teaspoons vanilla extract
150ml coconut milk
50ml whole milk, room temperature
1 large ripe banana, mashed

Glaze:
100g dark chocolate – I used one with 53% cocoa solids
25g unsalted butter, room temperature
2 tablespoons whole milk, room temperature

Cake: preheat your oven to 180°C/350°F. Lightly butter a 20x7cm (8x3in) round cake pan with a removable bottom, line the bottom with a circle of baking paper and butter the paper as well.
In a large bowl, whisk together flour, almond meal, cocoa, baking powder and salt. Make a well in the center of the dry ingredients and slowly pour in the melted butter, maple syrup, vanilla, coconut milk, milk and banana. Mix well.
Pour the mixture into the prepared pan and bake for 35–40 minutes, until it feels firm to the touch and a skewer comes out clean. Don't worry if the cake has cracked on the top, as this will all get covered by the chocolate glaze.
Remove the cake from the oven and cool completely in the pan over a wire rack. Carefully unmold, peel off the paper and transfer to a serving plate.

Glaze: place chocolate and butter in a small heatproof bowl and set over a saucepan of simmering water, stirring until melted. Remove from the heat and whisk in the milk. Set aside for 5 minutes, then spread over the cooled cake.

Serves 8

Lime butter drops with coconut + "Breaking Bad"

Some of you read me long enough to know that when I like something I talk about it (or write about it) over and over again, and that is why I’ll write about “Breaking Bad” today: I’m in complete awe with the show! Besides the brilliant plot, there is a out-of-this-world cast, with each and every one of the talented actors giving flawless performances; add to that the amazing writing and you have a perfect show – I love it how drama and comedy are intertwined on it. I’m halfway up the second season and I can guarantee that if I didn’t have to work I’d have watched all the episodes available by now. :)

Bryan Cranston has received many awards for his role on the show and he surely deserves them – the guy is absolutely fantastic – but the supporting cast is equally great, Aaron Paul – who has received some awards, too, and is incredibly gifted –, Anna Gunn and Dean Norris being the highlights. “Breaking Bad” is so wonderful I feel like wearing a T-shirt with “WATCH ‘BREAKING BAD’” written on it. :D

I find the combo lime (or lemon) and coconut a very tasty one, and in these cookies the flavors work beautifully together; I don’t have a “MAKE THESE COOKIES” T-shirt, but I hope you guys try them anyway – they’re that good. :)

Lime butter drops with coconut
slightly adapted from the oh, so beautiful One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved Bakery

Cookies:
¾ cup (150g) granulated sugar
finely grated zest of 2 limes
2 ½ cups (350g) all-purpose flour
½ teaspoon table salt
1 cup (226g/2 sticks) unsalted butter, cold, cut into pieces
1 teaspoon vanilla extract
2 tablespoons cream cheese, room temperature

Glaze:
1 tablespoon cream cheese, room temperature
2 tablespoons fresh lime juice, more if needed
1 cup (140g) confectioners’ sugar, sifted, more if needed
½ cup (50g) unsweetened shredded coconut – I used sweetened

Cookies: put the sugar and the lime zest in the large bowl of an electric mixer. Using both hands, rub the sugar into the zest. Add the flour and salt and, using the paddle attachment, mix on low speed for 30 seconds. With the mixer running on low speed, gradually add the pieces of butter. When the mixture begins to look like crumbs, add the vanilla. Gradually add the cream cheese. When the dough starts to clump together, turn the mixer off and finish mixing with a spatula, until all the ingredients fully combined.
Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
Roll 1 leveled tablespoon of dough per cookie into a ball and place it onto the prepared sheets, 2.5cm (1in) apart. Gently press the ball. Bake for about 15 minutes, or until golden around the edges. Transfer to a wire rack to cool.

Glaze: it the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, the lime juice, and the confectioners’ sugar. Mix on low speed for 30 seconds. Increase the speed to medium and mix for 2 more minutes. The glaze should be as thick as glue – add more sugar or more juice if necessary (I had to add 25g of sugar to get the right consistency).
Spread the coconut on a plate. Dip the top of each cookie into the glaze, dip into the shredded coconut, and let set for 20 minutes.

Makes about 4 dozen

No churn dulce de leche ice cream

Besides being a cookbook junkie, I'm also addicted to kitchen gadgets (in my defence, I use them all the time, both the books and the gadgets). :) One of my favorite gadgets is my ice cream maker, which I keep in the freezer for whenever the feel for ice cream strikes, but knowing that not everyone has one I decided to try this recipe found in Nigella's latest book; not only was it dead easy to make but I think you can go wild and adapt it accordingly to your taste - for instance, Nigella used chestnut purée but I went for dulce de leche instead.

No churn dulce de leche ice cream
adapted from the gorgeous Nigellissima: Easy Italian-Inspired Recipes (I bought mine here)

300ml heavy cream
200g dulce de leche + a bit extra swirl into the ice cream (optional)
pinch of salt
1 tablespoon dark rum

Whip the cream until soft peaks form. Fold in the dulce de leche, salt and rum. Transfer to an airtight container and swirl in the extra dulce de leche (if using). Freeze for at least 6 hours.

Serves 6-8

Milk chocolate cookies with malted cream

If I’m not mistaken – and over 6 years of blogging can play tricks on one’s mind, trust me – I first heard of “Food and Wine” magazine while watching season 1 of “Top Chef” when Gail Simmons was introduced. I’ve been using recipes from the magazine quite regularly lately, and if you’re not familiar with their website you should definitely check it out: there are tons of great recipes there, and these cookies are one of them – just be careful not to eat all the filling before putting the sandwich cookies together. ;)

Milk chocolate cookies with malted cream
slightly adapted from the always delicious Food and Wine

Cookies:
¾ cup (1 ½ sticks/170g) unsalted butter, softened
½ cup (88g) light brown sugar, packed
½ cup (100g) granulated sugar
170g (6oz) milk chocolate, melted and cooled slightly
1 tablespoon pure vanilla extract
1 ¾ cups (245g) all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt

Filling:
½ cup (113g/1 stick) unsalted butter, softened
½ cup chocolate malt powder, such as Ovaltine
1 teaspoon pure vanilla extract
1 ¾ cups (245g) confectioners' sugar, sifted

In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until creamy and smooth. Add the melted chocolate and vanilla and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking soda and salt. Add the dry ingredients to the bowl and beat at low speed just until incorporated. Wrap the dough in plastic wrap and refrigerate for 30 minutes – in the meantime, preheat the oven to 180°C/350°F and line 2 baking sheets with parchment paper.
Roll the dough between 2 sheets of parchment paper to a 6mm (¼in) thickness and freeze for about 7 minutes. Using a 5cm (2in) round cookie cutter, stamp out as many rounds as possible and transfer to the baking sheets, 2.5cm (1in) apart. Gather the scraps and chill, with the cut-out rounds, for 10 minutes. Reroll the scraps and stamp out more rounds.
Bake the cookies, one sheet at a time (keep the other in the fridge) for about 10 minutes, until dry and set. Cool the cookies completely on the sheet over a wire rack.
Filling: in a medium bowl, using an electric mixer, beat the butter with the chocolate malt powder at medium speed until light, about 3 minutes – my mixture was a bit dry so I added 1 tablespoon sour cream to it (I would have used heavy cream if I had any). Add the vanilla and confectioners' sugar and beat until light and fluffy. Transfer the filling to a pastry bag fitted with a ½-inch plain tip. Arrange half of the cookies on a work surface, bottom side up, and pipe a 1-inch mound of filling onto each. Sandwich with the remaining cookies, pressing to spread the filling to the edges – I used a small cookie scoop instead of a pastry bag and placed rounded mounds of filling on the center of each cookie, topping with another cookie and pressing down gently to squish the filling.

Makes about 2 ½ dozen cookie sandwiches – I used a 4cm square cookie cutter and got 28 sandwich cookies

Ginger cookies with lemon icing and acquired tastes in life

Certain things we learn to love really early in life, while others are an acquired taste. I remember going crazy for Scorsese right after watching “Goodfellas” (the first of his movies I ever watched), but not until I was a young woman I fully appreciated the beauty of “The Godfather”. Go figure.

Not a ginger fan until my late twenties, I can eat a bag of crystallized ginger in no time nowadays – its striking flavor became such a favorite of mine. Go figure. ;)

Ginger cookies with lemon icing
from the beautiful Holiday

Cookies:
1 ¾ cups + ½ tablespoon (250g) all purpose flour
1 teaspoon baking powder
pinch of salt
1 teaspoon ground ginger
5 tablespoons (40g) icing sugar
70g crystallized ginger, finely chopped
200g unsalted butter, melted and cooled
1 teaspoon vanilla extract

Icing:
¾ cup (105g) icing sugar, sifted
1 tablespoon lemon juice, more if necessary

Preheat the oven to 180°C/350°; line two large baking sheets with baking paper.

Sift the flour, baking powder, salt, ground ginger and icing sugar into a large bowl. Add the crystallized ginger and stir to combine. Add the melted butter and vanilla extract and, using a wooden spoon or silicone spatula, stir until everything is well combined.
Roll 1 leveled tablespoon of dough per cookie into a ball, squeezing so you have a compact ball. Place onto prepared sheets, 5cm (2in) apart, and lightly flatten with a fork dipped in flour. Repeat with remaining dough. Bake for 12-15 minutes or until cookies are lightly golden. Cool on the pans over a wire rack.
Make the icing: mix the icing sugar and lemon juice in a small bowl until smooth and glossy. Add a bit of water if necessary. Drizzle over the completely cooled cookies.

Makes about 35

Buttered rum meltaways

One of my readers – hi, Angelica! – left me a comment about the amount of recipes calling for rum around here – there’s another one today!
I don’t like rum for drinking, but I certainly love baking with it – and if you try these cookies I am sure you will, too. :)

I’ve slightly adapted the recipe from Lizzie, who got it from a book I’ve been meaning to buy.

Buttered rum meltaways
from Martha Stewart's Cookies

1 ¾ cups + 2 tablespoons (265g) all-purpose flour
2 tablespoons corn starch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup (170g) unsalted butter, room temperature
1 cup (140g) confectioners' sugar, sifted*
¼ cup (60ml) dark rum
1 teaspoon pure vanilla extract

Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 2/3 cup (93g) of the confectioners’ sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3cm (1 ¼in) log – like Martha does here. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
Preheat oven to 180°C/350°F; line two large baking sheets with baking paper.
Unwrap logs. Cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Place remaining sugar in a bowl and gently toss warm cookies in it.
Store cookies in airtight containers at room temperature for up to 4 days.

Makes about 4 dozen – I halved the recipe and got exact 2 dozen cookies

Lemon shortbread

If you take a look at my now organized bookshelf – I’m so proud of myself! – will see that every single book and magazine have several bookmarked pages; a closer look and you’ll see that most of those pages hold citrus recipes – what can I do? If there are lemons, limes or oranges involved, I’m in.

My obsessions are not restricted to food, only – ask my husband how he feels about watching “Eastern Promises” once again. :)

Lemon shortbread
from Donna Hay magazine

2/3 cup (150g) unsalted butter, softened
1/3 cup + 1 tablespoon (55g) icing sugar, sifted
¼ cup (60ml) lemon juice
finely grated zest of 2 lemons
1 teaspoon vanilla extract
1 ¾ cups + 1 tablespoon (255g) all purpose flour, sifted
2 tablespoons corn starch, sifted
2/3 cup (94g) icing sugar, extra, sifted

Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the lemon juice, zest and vanilla and beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. Turn dough onto a lightly floured surface and divide in half. Place each half onto a large piece of baking paper form into a 20cm (8in) long log. Wrap well in the paper and refrigerate for 1 ½ hours or until firm.
Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden. Remove from the oven and cool in the sheets for 5 minutes.
Gently toss the warm shortbreads in the extra icing sugar and allow to cool completely on wire racks.

Makes 40 – I got 38

Tangerine meltaways

You know when something gets stuck on your mind and it’s impossible to let it go? After watching this movie – one of the most beautiful films ever – the soundtrack kept playing in my head for weeks.

The same happened when I saw Jen’s lime meltaways - I had to make those. HAD TO. But I was out of limes (and I swear I’d not used them for caipirinhas). :)
I did have tangerines, though, so my citrus meltaway craving had a happy ending.

I used this recipe and, even though the cookies turned out good, I thought they were better off without the icing.

Tangerine meltaways

Dough:
¾ cup (170g) unsalted butter, room temperature
1 cup (140g) icing sugar, sifted
zest of two tangerines
3 tablespoons fresh tangerine juice
1 tablespoon vanilla extract
1¾ cups (245g) all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt

Glaze:
1 tablespoon fresh tangerine juice
3 tablespoons icing sugar, sifted
½ tablespoon unsalted butter, melted and cooled
icing sugar, extra

For dough: sift together flour, cornstarch and salt; set aside. Using an electric mixer, cream together butter and icing sugar until smooth. Stir in tangerine zest, juice and vanilla. Add sifted ingredient and mix to incorporate. Divide dough in half; shape into logs, wrap in baking paper and chill for 1 hour.

Preheat oven to 160ºC/325ºF; line two large baking sheets with baking paper.

Slice logs into ¼-inch (5-mm) slices and place on a prepared sheets. Bake for 12 to 15 minutes and allow to cool – they won’t turn golden.

For glaze: Whisk together juice, icing sugar and melted butter. Pour glaze over cookies to cover and allow to set, about 1 hour. Sprinkle with icing sugar.

Makes about 24 – I got 32

Chocolate shortbread fingers and gifts from Berlin

I’ve come to the conclusion that I’m a clickaholic – every time I read something online I click, and click, then click and click again. I go, link after link, and sometimes I don’t even remember where I started. :)

I was listening to Billy Idol’s “Sweet Sixteen” this morning on my way to work – absolutely love that song – and, after googling him, then the song, I ended up here. I did not know about that artist and was really intrigued by his bio and work.

That’s how I met Silvia, a lovely Brazilian blogger who lives in Berlin. I clicked on Technorati, then clicked on one blog that had linked mine... And we became friends.

All the delicious treats you see on the photos were sent by her, all the way from Germany. Isn’t it amazing? You, my blogger friends, will end up spoiling me pretty bad... :)

Silvia, my dear, thank you so much for the gifts!! I loved each and every one of them! xoxo

Another result of my clicking mania was finding this recipe – Jen posted it a long time ago and I urge you to try it, too. These cookies are wonderful and I’m sure you have all the ingredients in your pantry.

Chocolate shortbread fingers

1 ½ cups (340g/3 sticks) unsalted butter, softened
2 ½ cups + 2 tablespoons (370g) all-purpose flour
4 ½ tablespoons Dutch process cocoa powder
heaping ½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup (200g) superfine sugar
granulated sugar, for sprinkling

Preheat oven to 160ºC/325ºF. Butter/spray a 30x20cm (12x8in) rimmed baking sheet and line with parchment paper, letting it hang over the long sides. Sift together flour, cocoa, cinnamon, salt, and baking soda. Set aside.

Beat together butter and sugar on medium speed until light and fluffy. If you don’t have superfine sugar, process granulated sugar in a food processor for 15 seconds. Add flour mixture and mix until just combined.

Spread dough into baking sheet. Chill dough in refrigerator or freezer for about 15 minutes or until firm. Prick dough all over with a fork. Bake for about 20 minutes or until firm – mine took 35. While still hot, cut into 10x2.5cm (4x1in) pieces. A pizza cutter works wonderfully for this. Sprinkle top of shortbread with granulated sugar, covering completely. Cool completely in the pan.

Makes about 20 (I cut mine a bit shorter and wider than Jen’s)