Walnut Nutmeg Butter Cake

An easy little butter cake baked in a single pan. This is a sugar-dusted, walnut-studded version, perfumed with nutmeg. That said, there are a thousand other directions you can take this cake. It’s so simple and incredibly good.

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This beauty falls squarely into the easy-little-cake category. It’s a butter cake that isn’t basic. Baked in a single pan, perfumed with grated nutmeg, and topped with well-chopped walnuts this is a versatile cake with a sugar-sweet heart and rustic rye soul. I love this cake and bake it (or variation on it) regularly. It’s a favorite for picnics and a nice alternative to the usual suspects around the holidays. The key is upping your nutmeg game. If you’ve never grated your own nutmeg, consider this an invitation.

Walnut Nutmeg Butter Cake on Purple Tablecloth

Let’s Talk about Nutmeg

Great quality, freshly grated nutmeg will absolutely blow your mind. It is incredibly fragrant and powerful. Using whole nutmeg is a game changer for many things including this cake (or anything else you’re baking), ice creams, and spice blends. I have two favorite nutmegs at the moment, this Belmont Estate organic family farm-grown nutmeg from Grenada changed how I think about nutmeg, and this beautiful single-origin Anamalia nutmeg from Diaspora Co. From here on skip pre-ground nutmeg and grate your own.
Grating Nutmeg with Microplane Grater for Butter Cake

How to Grate Nutmeg

On occasion (and if you’re fortunate) nutmeg comes in the shell. Simply crack it with a mortar and pestle (or nutcracker), and grate the inner pit using a Microplane-style grater. If your nutmeg is whole, but has been pre-shelled, simply have at it with a grater.
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Slice of Cake with Whipped Cream on Purple Tablecloth

Let’s talk about Cake Pan Size

If you don’t have a 9-inch round cake pan, can you bake this cake in another pan? Let’s talk. I’ve baked this cake in an 8-inch pan a number of times, but it can be a bit tricky. You need to make sure the center of the cake sets, and this takes quite a bit longer compared to the 9-inch cake pan. If you want to use a square pan, please report back – I always bake this cake round. You can certainly make a series of mini-cakes with the batter, just dial the baking time way back and keep a close eye on things. When the centers of the cakes set up you’re all good.
Ingredients for Butter Cake arranged on Marble Counter

What if you Can’t Find Rye Flour?

I encourage you to play around with the flours in the cake. I like this cake just a shade rustic, and the rye flour brings that in spades. If you think you might like a slightly lighter crumbed cake, dial back the rye and dial up the all-purpose flour. If what you have is all-purpose flour, you can use about 1 1/3 cups of that. If you have whole wheat flour instead of rye, give that a go. I haven’t tried this cake with any of the GF flours available, but if you use one of those, let us know how it turns out.

Walnut Nutmeg Butter Cake Cooling on Rack near Window

Butter Cake Variations

Pictured above is the cake straight from the oven (above).  I’m posting the basic recipe down below, but once you decide it’s a cake you love, you can take it in many different directions.

  • Powdered Sugar: I like to give this cake a heavy dusting with powdered sugar before serving. To be honest, I tend to use more powdered sugar than you see in the pictures here. I recommend really going for it, but I wanted you to be able to see some of the walnuts peeking through in the photos. Think about adding something to the sugar. Drop citrus rinds (or zest) that you’ve allowed to dry for a couple days into a baggie with powdered sugar and let it infuse in the coming days. Makrut lime is a favorite, and you can’t go wrong with meyer lemon, or classic orange. Or grind up a few threads of saffron, and combine this saffron dust with the powdered sugar. If your powdered sugar gets clumpy at any point, use your finger to rub it against the strainer for even dusting across your cake.
  • Nuts: I go all in with walnuts here, but can 100% get on board with pistachios, pecans, almonds, or walnuts for this cake. I’ve done versions with a blend when I’m low on any single nut variety. Well received! The main thing is to give the nuts a fine chop. This keeps things light & even on top of the cake, and makes for easier and more precise slicing.
  • Flours: We talked about ways to explore different flours up above. Even if you don’t have rye flour, give this cake a go!
  • Spices & Extracts: Another way you can make this cake your own is through spices and extracts. Let’s brainstorm! I bet a triple-vanilla version would be really good. You could add a splash of vanilla extract, a bit of vanilla paste to the batter, and a bit of vanilla powder to the powdered sugar on top. For my flower lovers out there, a rose cake would be gorgeous. In this case, I might actually scale back the rye flour, and use more all-purpose flour for a lighter cake overall. I’d add a splash of rose water and some freeze-dried raspberries to the batter, and then crumble some dried rose petals over the powdered sugar before serving. And if you’re serving with a bit of whipped cream, go ahead and boost that with a kiss of rose water as well. I could go on all day – but I hope this gives you some creative inspiration.

Slicing Walnut Nutmeg Butter Cake on PLatter
Have fun with this one. It’s a fun, buttery cake canvas to experiment with. If chocolate is more what you’re craving, be sure to try my all-time favorite brownie recipe, this Chocolate Devil’s Food Cake, or the perfect chocolate pudding (no joke!).

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30+ Best Cookie Recipes

Great cookie recipes are like gold. Here’s a list of 30+ fantastic ones to try!

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Included here are classic cookie recipes like chocolate chip cookiesshortbreadskillet cookies, and snickerdoodles. Also, check out the crowd-pleasing wildcards here, like Nikki’s Healthy Cookies (really!), No Bake Energy Bites, and Limoncello Macaroons.

  1. Simple Whole Wheat Sugar Cookies

    This is the recipe I use anytime I want perfect sugar cookies. Great flavor, and the dough is a dream to work with. Simple Whole Wheat Sugar Cookies

  2. Rosewater Shortbread Cookies

    Classic, buttery, whole wheat shortbread cookies fragrant with rosewater, flecked with toasted nuts, and dried rose petals. Peanut Butter Cookies

  3. Triple Ginger Cookies

    A special triple ginger cookie made with three kinds of ginger and a hint of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within. Triple Ginger Cookies

  4. Saffron Vanilla Snickerdoodles

    Saffron Vanilla Snickerdoodles with a slight buckle in the middle, kiss of saffron, and thin golden crust with a fudge-textured center, from Blue Bottle Coffee. Saffron Vanilla Snickerdoodles

  5. Toasted Almond Sable Cookies

    Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter. Toasted Almond Sable Cookies

  6. Swedish Rye Cookies

    Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie. Swedish Rye Cookies

  7. Itsy Bitsy Chocolate Chip Cookies

    The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate. Itsy Bitsy Chocolate Chip Cookies

  8. Chocolate Puddle Cookies

    A crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie. Chocolate Puddle Cookies

  9. Middle Eastern Millionaire’s Shortbread

    This is the shortbread from Yotam Ottolenghi and Helen Goh’s Sweet, and it’s incredible. Middle Eastern Millionaire’s Shortbread

  10. Chocolate Dipped Biscotti

    Sesame studded and heavily scented with crushed fennel seeds and chamomile. Chocolate Dipped Biscotti

  11. Healthful Double Chocolate Cookies

    A nut-free (school-friendly), double chocolate version of one of the most popular cookies on my site. Made with a banana-batter, shredded coconut, dark chocolate chunks, and oats.
    Healthful Double Chocolate Cookies

  12. Whole Wheat Chocolate Chip Skillet Cookie

    Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies. Whole Wheat Chocolate Chip Skillet Cookie

  13. 4 o’clock No-bake Energy Bites

    My favorite alternative to energy bars – these are a favorite late afternoon snack. 4 o’clock No-bake Energy Bites

  14. Anzac Cookies

    Anzacs are made from oats, coconut, and flour coming together in a butter-kissed dough. Anzac Cookies

  15. Limoncello Macaroons

    A limoncello macaroon recipe that are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur. Limoncello Macaroons

  16. Thinnest Oatmeal Cookies

    One of the easiest cookies I know how to make – made from rolled oats, they’re razor thin and lacy, golden, freckled with poppy seeds, with and anise accent from crushed fennel seeds.
    Thinnest Oatmeal Cookies

  17. Whole Bean Vanilla Cookies

    Snappy, small, fragrant, vanilla wafer cookies made with a whole vanilla pod. Whole Bean Vanilla Cookies

  18. Gingerbread Cookies

    Everything you want in a gingerbread cookie. These are classic, spice-flecked, and delicious. Gingerbread Cookies

  19. Quinoa Hemp Snack Balls

    A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack. Quinoa Hemp Snack Balls

  20. Biscotti al Pistacchio

    Charming little bite-sized, powder-coated pistachio biscotti cookies. Biscotti al Pistacchio

  21. Whole Wheat Oatmeal Chocolate Chip Cookies

    These are the best oatmeal chocolate chip cookies ever of all time.
    Whole Wheat Oatmeal Chocolate Chip Cookies

  22. Quinoa Cloud Cookies

    Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes. Quinoa Cloud Cookies

  23. Marathon Cookies

    The batter is made with pureed white beans, lots of oats, and whole wheat flour. The resulting cookies are sesame coated and flavored with aniseed, lemon zest, olive oil and chopped dates.
    Marathon Cookies

  24. Sparkling Ginger Chip Cookies

    Tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. Sparkling Ginger Chip Cookies

  25. Nikki’s Healthy Cookies

    A remarkable healthy cookie recipe. And SO popular! Banana-batter, shredded coconut, dark chocolate chunks, and oats. Nikki’s Healthy Cookies

  26. Nut and Seed Biscotti

    Thin, biscotti-style crackers densely pebbled with all manner of nuts and seeds – green pistachios, rust-toned hazelnuts, and off-black poppy seeds. Nut and Seed Biscotti

  27. Madeleines

    Perfect, golden, scalloped madeleines. From a favorite recipe shared with me by a friend and long-time Madeleine baker. Madeleines

  28. Great Chocolate Chip Cookies from David Lebovitz

    If you like a serious chocolate chip cookie, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite, and the walnuts add crunch, density, and a delicious flavor to the overall mix.
    Great Chocolate Chip Cookies

  29. Super Swiss Meringues

    Beautiful, billowy Swiss meringue, punctuate with a range of nuts, seeds, and spices.Super Swiss Meringues

  30. Blueberry Rye Cookies

    I’m going to include the recipe for these below. It is hands-down my absolute favorite cookie recipe right now. I included a raspberry version of it in my last book, Super Natural Simple. Made with 100% rye flour and lots of freeze-dried blueberries.
    Favorite Rye Blueberry Cookies

    Cookies are often a favorite punctuation to everyday moments, or the best kind of homemade gift for a friend. Everyone can (and should) bake delicious cookies on occasion! Have fun!

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Coconut Rum Cake

A special rum cake baked with equal parts coconut, sugar, and flour, and lots of rum. Imagine a toasted coconut macaroon in cake form and you’ve got the idea.

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My love for rum cakes runs deep. If yours does too, this is the cake for you. It’s hard to tell from the photo, but this beauty is basically a toasted coconut macaroon in cake form – doused in rum. It has a strip of freeze-dried raspberries baked in, but if you prefer pineapple, that swap is also really great. Sometimes I skip the fruit all together & let the rum really take center stage. A dusting of powdered sugar before serving makes it pretty.
Super Moist Coconut Rum Cake

Fruit or No fruit? What Kind?

You can see the strip of fruit (raspberries) in the rum cake in the photos above and below here. I’ve been using freeze-dried fruit a lot in my baking lately because it has incredibly intensity, color, and none of the moisture that goes along with fresh or frozen fruit. It works particularly well in cookies, cakes, quick breads, crusts, etc. Not as great for fruity fillings, although you could use it as a boost or accent as a percentage of the overall filling.
Slice of Coconut Rum Cake on Plate

Rum Cake Add-Ins

Aside from the raspberries, the recipe below is quite straightforward, a great coconut rum cake canvas. From there you can take in in oh-so-many directions. Sometimes I add spices – a bit of Vietnamese cinnamon or freshly grated nutmeg is alway welcome. Grated makrut lime is amazing if you use freeze-dried pineapple in place of the raspberries. To be honest, you can’t really go wrong adding citrus zest in general – lime, lemon, Meyer lemon, orange – or a blend. All good. Last idea – how about a Dark ‘N’ Stormy rum cake? You could add dried ginger, candied ginger, and/or grated ginger. Along with the coconut? Yes please.
Cake Sliced on Marble Counter

What Type of Rum Makes the Best Rum Cake?

Like most other recipes that call for alcohol in them, use wine (or in this case rum), choose something you drink anyway. It should taste delicious. On the rum front for this recipe there is a range of rums to choose from. I like a good-quality dark or spiced rum for this cake – the more flavor the better. 

Ingredients for Coconut Rum Cake Recipe

Transferring the Cake Batter into the Pan

I just want to call out the way I build this cake. I fill the baking pan two-thirds full with cake batter, and then sprinkle with the raspberries. After that I use a fork to poke and work the berries down into the batter just a bit. Lastly, top with the remaining batter (see below), and give the whole pan a couple good thwaps on your counter. This gives you a nice, condensed stripe of berries along the base of the finished rum cake. You could, of course, fold the raspberries into the batter along with the rest of the flour mixture, so they’re more evenly dispersed, but I like this version best.
Layering Cake Batter with Raspberries

How to Apply the Rum Syrup

This cake itself isn’t huge, but it can take on a good amount of rum. You can see my set up in the photo below. That is the cake hot out of the oven, just turned out of the pan. It is on a cooking rack arranged over a rimmed baking sheet. The rim on on the baking sheet keeps any run-away rum in the pan and off the counter. Be sure to brush the rum syrup all over the tops, sides, and inside the center of the cake.

Coconut Rum Cake Cooling After Baking on a Rack

Turning Cake into Rum Cake

There are other ways to get the rum syrup into the cake as well. You can pour half of it over the cake while it is still warm and in the pan. Turn the cake out after that and finish by topping it with the remaining rum. I like this approach in theory, and you’ll see it used in alot of other recipes, but the syrup tends to break down the crumb of the cake a bit, and you’re more likely to have trouble getting the cake out of the pan. I play it safe, and glaze after the turnout.
Rum Cake Dusted with Powdered Sugar
The finished rum cake dusted with lots of powdered sugar just before serving.

Cross-section Photo of Cake
Here’s a close-up of a cross-section of the cake…
Fork and Slice of Cake

What type of Coconut?

One last thing, you really want to get the coconut right here. The key is unsweetened, dried coconut. And it’s important that it is finely grated. I see a lot of big-flake coconut in the stores now, and I love it, but it’s not right for this cake. If you want to get that nice, moist crumb you see in the pics, get the finely grated – I usually grab the Bob’s Red Mill brand for this cake if I see it in the store.
Coconut Rum Cake in Kitchen
I hope you really enjoy this rum cake! It’s incredibly moist, tasty, and versatile. Aside from this cake I’ve been doing a lot of baking lately, both sweet and savory. I call out a few recent favorites that you might also enjoy as well. There’s this beautiful braided onion bread, this zucchini bread, cinnamon rolls forever, and this easy little bread made with rolled oats and whole wheat flours. These brownies are my absolute favorite, and everyone loves this Violet Bakery Chocolate Devils’ Food Cake. Happy baking! -h

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Braided Onion Bread

This braided onion bread is made with a rich, buttery, yeast-based dough. Each of the four strands in the braid is stuffed with a caramelized onion and grated cheese mixture.

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One of my first memories related to baking was a demonstration conducted at my kindergarten where bread dough was shaped into turtles, and birds, and elaborate braids. Scissors were used to create the tiny bread spikes on the backs of alligator and hedgehog-shaped loaves. Lobster claws got a snip up the center for visual effect and each figure was placed in an oven until puffy, golden, and fragrant. We were each allowed to take one home. The whole experience blew my five year-old mind. Braided Onion Bread filled With Caramelized Onions and Gruyere Cheese
I still like to bake elaborate braided loaves. Especially when things in my life are tumultuous. I made this one a couple of times prior to the holidays, and decided to make it again last week to photograph and share with you. It’s made with a rich, buttery, yeast-based dough. Each of the four strands in the braid is stuffed with a caramelized onion and grated cheese mixture. If you’ve never baked a braided loaf before, I’ll admit that stuffing the strands adds a layer of complexity, but the whole process is incredibly forgiving if you commit and keep going. If you look at the shape below and think “no way” just remember it’s a simple braid coiled into a snail shape. 
Braided Onion Bread Prior to Baking

The (Stuffed) Braided Bread Process

To make this bread you start by making beautiful yeast dough. You roll your dough into a rectangle, cut that rectangle into four strips, and then stuff each strand with awesomeness. I usually prepare the stuffing a day ahead of time, or the morning of the day I plan on baking. This gives the filling some time to cool. I’ve locked onto this onion-cheese combo lately, but you can imagine endless variations.

To fill the dough, you run the filling in a line up the middle of each of the four strips of dough. Fold them each in half, and then pinch the seam to seal the filling in. Now you have four filled strands that you’ll arrange side-by-side (below). Pinch them together at the top and start braiding (see diagram below). Coil the braid into a tight round, snail shape, let the dough rise, brush with an egg wash, and bake! 

Diagram of a Four Strand Braid

A Four-strand Braid

First, let me say – if you’re worried about trying the four-strand braid, I understand! If you want to fall back to a chubby three-strand bread braid the first time through, go for it. The main thing is to commit to the braid either way. Even if you’re convinced things aren’t going well. This feeling can be triggered by a few things. A common problem is strands splitting open to reveal the filling – just re-pinch and keep going. Or, you might feel like your strands keep stretching and getting longer and longer? It’s ok, you will coil them into a round shape. Keep braiding even if your strands are longer than your sheet pan. Boss the dough around a bit. If it’s too sticky, dust with a bit of flour. The main thing? Don’t get discouraged, keep going.

Braided Onion Bread filled With Caramelized Onions and Gruyere Cheese just After Baking
Please let me know if you bake a braided loaf, or send me a message on Insta. Or if you experiment with other fillings, please leave a comment. I can’t wait to see what you do with this one. I loved seeing all of you posting soup pics last week. xo – h

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Easy Little Bread

The simple, easy little bread you should make right this minute – yeast-based, farm-style, made from rolled oats and a blend of all-purpose and whole wheat flours.

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I’m eating a slice of butter-slathered homemade bread. And quite frankly, it might be the least interesting looking bread you’ve ever set eyes on. That said, at this particular moment, there isn’t anything on this earth that would taste better. I’m convinced of it. It reminds me of the bread my dad would sometimes bake for us as kids. A dead simple yeast bread recipe made from ingredients I can nearly guarantee you have on hand. My dad’s bread was made using all-purpose white flour, whereas this bread is made with a white, wheat, rolled oat blend. I’ve baked it three times this week, after I came across the recipe for it in a beautiful, heartfelt cookbook by Natalie Oldfield.Easy Little Bread Recipe
I snapped a few shots of the book to give you a sense of it. See below. Super cute, right? I love the grids of vintage family pictures, and the soft color palette of the recipe pages. It’s a collection recipes inspired by the notebooks of Dulcie May Booker, written by her granddaughter Natalie. It was published in New Zealand, then Australia and the UK. I stumbled on my copy of it the other day at Omnivore Books here in SF, although I don’t think it’s been published in the U.S. yet.
Easy Little Bread Recipe

The recipes are classic and no-fuss. The kind that can and (clearly) have been whipped up a hundred times over – scones, fruit pies, chocolate cake, lemon bars, shortbread, and a selection of savory dishes as well.

Easy Little Bread Recipe

So, to all of you who still shy away from yeast-based recipes – you’ve got to try this one. You can have the dough in the pan in 5-10 minutes. It sits around for 30 minutes while I’m in the shower, then straight into the oven. Thank you Gran & Natalie. It’s a beautiful book.

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Chocolate Fudge & Tahini Cake

A 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake from The New Way To Cake. It’s everything you want in a cake. The chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn’t know I needed in my life until now.

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I baked a 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake yesterday, and it’s everything you want in a cake. It is from her book The New Way to Cake, the chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn’t know I needed in my life until now. The tahini rounds out the sweetness of the sugar in the icing. Fragrant sesame notes come to life as you whisk the flavors into balance with a generous pinch of salt. It’s so good.

Chocolate Fudge & Tahini Cake
There are a lot of reasons to love The New Way To Cake — the range of beautiful signature cakes, the minimalist book design, the naturally-lit photos by Holly Wulff Petersen — but her celebration of flavors close to my heart is what initially attracted me to it – hibiscus, chamomile, citrus, and chocolate all represent in unique and delightful ways.

A Bit More About Benjamina

She’s a London-based author, baker, food stylist & recipe developer, and she has been involved in some great projects since her appearance on The Great British Bake Off a few years back. You can follow Benjamina on Instagram. She also works in an ambassadorial capacity with Luminary Bakery (read about them!), and co-founded The Sister Table. And, if her use of tahini is what caught your attention today, have a look at the Necatrine, Tahini & Hazelnut Pavlova, on her blog. Or this Tahini Granola

Benjamina Ebuehi's The New Way To Cake

The New Way To Cake

Before we jump into the Chocolate Fudge & Tahini Cake, a few more notes related to The New Way to Cake. The book is 160 pages in length, soft-back, with sixty cake recipes. It has a premium feel, and would make a nice gift for any baker in your life. The main sections are Nuts & Caramel, Spices, Chocolate, Citrus, Floral, and Fruit. The two recipes I’ve earmarked to bake next: Hibiscus Buttermilk Cakes, and then a Chocolate Guinness Bundt with Yogurt Glaze.Chocolate Fudge & Tahini Cake

Benjamina’s Chocolate Fudge & Tahini Cake

The two main components here are a coffee-bolstered, cocoa-based chocolate cake, and the salted tahini icing/frosting. You can make either component a day ahead of time if needed. Although, I should note that, generally speaking, I like to frost cakes the day of serving. Up to that point, keep the cake covered (after cooling completely) and, if needed, rewhip the icing before using.
Salted Tahini Icing

A Rye Flour Swap

I made a few alterations to Benjamina’s cake out of necessity (different pan / alternate flour) & the good news is it baked up wonderfully. All-purpose flour can still tough to come by right now, and I keep a lot of rye flour on hand. I had a hunch that a rye flour swap would be good here – so I went for it. 100% rye. Didn’t hold back. So good! I think people worry that going an aggressive whole-grain flour swap will result in tough, dry cakes and muffins. And quite honestly, that can often be the case. But this worked nicely – have a look at the slice down below! So tender. If you’re apprehensive, go with all-purpose flour, or you can do half rye, half all-purpose flour. But there’s something that happens in the intersection of the rye, coffee, and cocoa, that is really nice.Chocolate Fudge & Tahini Cake
One slice of Chocolate Fudge & Tahini Cake

Benjamina Ebuehi's Chocolate Fudge & Tahini Cake from The New Way to Cake

Let’s Talk Pans

Per my mention up above – I didn’t have the three 6-inch cake pans Benjamina used to create the stunner cake pictured in her book (above). But you all know I have an endless collection of bundt pans. So that’s what I used. I baked the batter in a single 9-inch bundt pan. Buttercream wasn’t going to work with the ridged cake, so I did a salted tahini icing that I could pour over the bundt shape cake, in place of the tahini buttercream version in the book. No bundt pan? My sense is you can get away with baking in a single 13×9 pan, or two 8-inch rounds as well (adjusting the timing, of course). A long way of saying, don’t be deterred if you don’t have the “correct” pan. Bake until a cake tester or toothpick comes out clean.
Chocolate Fudge & Tahini Cake
And a last little side note – I’ve been trying to add weekly favorites links to my newsletter more regularly – articles, books, cookbooks I’m excited about, recipes to try, products I love, or new discoveries in general. So, instead of including them here in “Favorites Lists” on the site, you’ll be able to get them there, along with the heads up on new recipes I’m highlighting. I’ve been sending newsletters out once a week, on Saturday mornings. xx -h.

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Chocolate Dipped Biscotti

Sesame studded and heavily scented with crushed fennel seeds and chamomile, these chocolate dipped biscotti punctuated my espressos this week.

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Sesame studded and heavily scented with crushed fennel seeds and chamomile, these chocolate dipped biscotti punctuated my espressos all week. They were the petite treats I looked forward to. If you’ve never baked biscotti before, they’re a lot of fun, and quite adaptable. The main thing? You double bake them. First with the biscotti dough shaped into a long loaf. And a second time after you’ve baked and sliced those loaves into biscotti.

Chocolate Dipped Biscotti Recipe
You can play around with the flavors here, but the way the fennel seeds and chamomile complements the chocolate is really fantastic (I used, and loved, Guittard 66% organic semisweet). That said, I’ll offer up some alternative suggestions down below, because I totally get that not everyone keeps chamomile around ? xx!
Chocolate Dipped Biscotti Recipe

Biscotti Tips:

A couple things I should point out:

Rolling Technique: First, make sure to roll your dough into a tight shape (pictured below). This way, when you go to slice your biscotti after the first bake, they’ll hold their shape. You don’t want crumbling biscotti going into the second bake. A serrated knife is the way to go for slicing, using a quick sawing motion, and not too much downward pressure.

Texture and Baking: If you like a cake-y biscotti, slice them a shade thicker and bake them for a hint less time. If you like a crunchier, more structured biscotti, slice them a shade thinner, and bake them a bit longer (consider flipping them toward the end to really get both side toasty).

Storage: On the storage front. They’ll keep in an air-tight container for a couple of weeks.

Chocolate Dipped Biscotti Recipe

Variations

Herbs: I love herbs like rosemary, thyme, and lavender in biscotti. You can experiment with those. Chop and add to your dough with the other dry ingredients. Go easy, make notes, and adjust each time you bake them. A teaspoon is a good place to start.

Spices: A bit of turmeric, cinnamon, ginger, cloves, all are welcome here. Basically if it’s a flavor you can imagine being good in a muffin, it’s fair game here. Or, pre blended spices. My favorite chana masala blend is magic here, and garam masala is a good fit as well. 

Citrus Zest: Lemon zest, makrut lime zest (or minced leaves), orange zest – all add a sunny punch of flavor.

Outer Texture: I rolled these biscotti in sesame seeds to add some texture and boost the flavor inside the cookies, but you could go in all sorts of directions. You could roll them in large grains of sugar, for a crunchy, shardy texture. Or, poppy seeds (or a blend of seeds) could be nice. Or, you could add some sort of flavor boost or ingredient to the egg wash you do before the first bake.
Chocolate Dipped Biscotti Recipe

This is what my biscotti looked like when they came out of the oven after their second bake. Once you’ve sliced your biscotti, for the second bake, you can put them all on one pan. They’ve already risen, so you don’t need to distance them the way you would with most other cookies.
Chocolate Dipped Biscotti Recipe
If biscotti aren’t your thing, but you’re still up for a baking adventure, I love these brownies, this Devil’s Food Cake, these snickerdoodles, or the swirl cake from last week.

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Turkish Coffee Chocolate Brownies

These brownies are dense and fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. Espresso powder and an infusion cardamom seeds lends a Turkish coffee flavor profile.

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Ok friends, buckle up. This post is important, because it includes the recipe for the very best brownies I know how to make. They’re fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. In addition to lots of bittersweet chocolate in the batter, I dial up the intensity with 1/4 cup of espresso powder and an infusion of fragrant, freshly ground cardamom seeds blooming in vanilla extract. It’s a flavor profile I love every time I encounter it. They’re Turkish coffee chocolate brownies, and before you decide on your favorite brownie recipe, I encourage you to give this one a try. They’re SO GOOD.
Turkish Coffee Chocolate Brownies

Tips for the Best Brownies

  • Chocolate: I love Amy Guittard and her family’s San Francisco-based chocolate. For these brownies I use a bag of Guittard Organic Bittersweet 74%. That said, any good bittersweet chocolate over 70% is great. If you can only get semi-sweet right now in the 60-70% zone – they’ll still be delicious, but look for bittersweet as your first choice.
  • Grinding spices: If you have a coffee grinder at home, you can grind the cardamom seeds along with your beans when grinding the espresso powder. Although, it’s probably easier to use a mortar and pestle to quickly grind the cardamom. Your coffee grinder will retain the cardamom scent for a while if you don’t clean it which takes some effort. To clean a coffee grinder you can grind a handful of white rice to clear it of other ingredients and scent.
  • Invest in good cardamom: Many of you are familiar with Diaspora Co. turmeric, but don’t sleep on the cardamom. I use it here and it is incredibly fragrant and special. Other things you can do if you have a jar –  steep pods in tea, grind a couple seeds with your coffee beans in the morning, toss a few pods into stews, etc. Freshly ground spices can make a huge difference in your baking.

Turkish Coffee Chocolate Brownies

What Type of Coffee to Use?

A dark, robust roast is welcome here. Anything labelled espresso. You’ll want the coffee beans ground espresso-fine.

What Size Brownie Pan Should I Use?

You have some flexibility here. I call for baking in a 8×8-inch pan. If you only have an 9×9-inch brownie pan, I’ve baked these in that size as well. Your brownies will be a bit thinner, and you won’t need to bake as long. A 9×13-inch pan will result in a thinner brownie, you’ll need to bake for even less time. 
Turkish Coffee Chocolate Brownies
One variation I want to mention. I love using almond extract here in place of the vanilla extract called for.  I’m out right now, but if you have some, consider using it!

Other baking ideas: Maybe you’re not in the mood for brownies, but cookie recipes sound good right now? I love these snickerdoodles, these shortbread cookies, and this Whole Wheat Chocolate Chip Skillet Cookie. On the cake front, a lot of people are baking this One Bowl Banana Bread right now. Kim Boyce’s Rosemary Olive Oil Cake is wonderful, or if you’re up for a bit of a project, make the Violet Bakery Chocolate Devil’s Food Cake

Continue reading Turkish Coffee Chocolate Brownies on 101 Cookbooks