Chocolate-Hazelnut Swirl Cake

Streusel: 

2 T. all-purpose flour

2 T. light brown sugar

1 pinch kosher salt

2 T. cold unsalted butter, cubed

1/2 c. toasted chopped hazelnuts

Cake:

Cooking spray

Parchment paper

2-1/4 c. all-purpose flour

2 t. baking powder

1/2 t. kosher salt

1/2 c. (1 stick) unsalted butter, softened

1-1/2 c. granulated sugar

2 large eggs

2 t. pure vanilla extract

2/3 c. whole milk

1/3 c. hazelnut-chocolate spread (such as Nutella)

2 T. unsweetened cocoa powder

1 T. warm water

Aluminum foil

To make the streusel, whisk flour, sugar, and salt in a bowl. With fingers or a fork, work butter into mixture until crumbly. Stir in chopped hazelnuts and set aside.

Preheat oven to 350 degrees. Coat a 9 x 5" loaf pan with cooking spray. Line pan with parchment paper, leaving a few inches of overhang on long sides. Coat parchment with cooking spray.

Combine flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

With mixer on low, add half of flour mixture to butter mixture. Then add half of milk, beating until just combined. Repeat with remaining flour mixture and milk.

Transfer half of batter to empty flour mixture bowl. Add hazelnut-chocolate spread, cocoa powder, and  water. Stir until combined.

Place 1/4-c. scoops of batter into prepared pan, alternating chocolate and vanilla. Use a knife to spread each scoop of batter to edges of pan. Gently run knife through batter lengthwise a few times to swirl. 

Bake until puffed and top is set, about 40 minutes. Sprinkle with streusel. Continue baking until a toothpick inserted in center comes out clean, 20-25 minutes. (Cover with aluminum foil during final 10 minutes to prevent excess browning.) Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing, about 1 hour.   

Makes 1 loaf (about 10 slices).

Adapted from Real Simple magazine, Sept. 2023, p. 136.

Ouida's Chocolate Delight

Cooking spray

1-1/2 c. self-rising flour

1-1/2 c. chopped toasted pecans

1/2 c. unsalted butter, melted

1 8-oz. package cream cheese, softened

1 c. unsifted powdered sugar

1 16-oz. container frozen whipped topping (such as Cool Whip), thawed, divided 

4 c. whole milk

1 5.9-oz. package chocolate instant pudding mix

1 3.4-oz. package vanilla instant pudding mix 

Chocolate syrup (optional)

Preheat oven to 350 degrees. Coat a 13 x 9" baking dish with cooking spray. Stir together flour, pecans, and butter in a bowl. Press mixture into prepared baking dish in a thin layer, patting mixture evenly into all corners. Bake until set, about 20 minutes. Remove from oven; cool about 30 minutes.

Beat cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating until well blended, 45 seconds to 1 minute. Fold in 1 c. of the thawed whipped topping. Spread mixture evenly over cooled crust.

Whisk together milk and pudding mixes in a large bowl until well combined. Let stand until slightly set, about 10 minutes. Pour mixture over cream cheese layer; spread with remaining whipped topping. Drizzle with chocolate syrup if desired. Cover and chill at least 2 hours or up to 8 hours.

Serves 8.

Adapted from Southern Living magazine.   

Plant-Based Enchiladas

2 T. vegetable oil
2 T. all-purpose flour
2 T. chili powder
2 c. water
3 oz. tomato paste (1/2 small can)
1/2 t. cumin
1/2 t. garlic powder
1/4 t. cayenne pepper
2 t. unsweetened cocoa powder
1 t. salt
1 15-oz. can black beans, rinsed and drained
2 avocados, cubed
1 medium tomato, diced
2 green onions, diced
1 c. frozen corn kernels
Chopped fresh cilantro, to taste
1/4 t. garlic powder
1/2 t. salt
10 soft, medium to large tortillas, corn or flour (corn tortillas will be harder to work with)
Vegetable or olive oil spray

For serving:
Red or green salsa
Extra avocado slices or guacamole
Sour cream
Additional fresh cilantro 
Other garnishes of choice

Preheat oven to 350 degrees. Oil a large casserole dish with cooking spray and set aside.

Combine vegetable oil, flour, and chili powder in a medium skillet over medium heat. Stir with a whisk and let bubble until well mixed and fragrant (a few lumps are okay). Add water, tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt; mix and heat up. Sauce will be fairly thick. Continue using whisk to remove lumps. Heat and stir until bubbly, then remove from heat.

In a large bowl, mix together beans, avocados, tomato, scallions, cilantro, garlic powder, and salt. Roll about 1/3 c. bean mixture in each tortilla, placing filling to one side of tortilla and rolling tightly, keeping filling from slipping out the ends. Place in prepared casserole dish, seam side down. Squeeze the next rolled tortilla in next to it, until dish is full. Top with sauce, using a large spoon to apply it. Cover all the exposed tortilla surfaces.

Bake for 25 minutes. Serve topped with salsa, avocado or guacamole, sour cream, cilantro, and other garnishes, if desired.

Note: Can include shredded cheese in the filling or sprinkle it on during the final few minutes of baking. If staying with plant-based cheese, Vialife and Follow Your Heart are good brands to try. Can adjust filling amounts depending on your personal taste. Can layer tortillas and filling in the casserole dish if you don't want to roll them (cut or tear tortillas to fit the dish exactly).

Adapted from recipe and instructions in "Cooking with the Court" with Judge Tom Young, presented by CFAWL. 

Wacky Cake

1-1/2 c. flour
1 c. sugar
1/4 c. cocoa
1/2 t. salt
1 t. baking soda
1 t. vanilla
1 T. vinegar
1/3 c. vegetable oil
1 c. cold water
Frosting or powdered sugar

Heat oven to 350 degrees. Grease an 8 x 8 glass pan or a 9" cake pan with butter.

Mix dry ingredients together. Make 3 wells in the mixture. Pour vanilla into one, vinegar into another, and vegetable oil into the third. Pour cold water over all. Mix together and pour into prepared pan.

Bake 30-35 minutes, until a tester comes out clean.

Allow cake to cool in pan. Frost with frosting or sprinkle with powdered sugar.

Makes 1 cake.

Source unknown (it's all over the internet). 

Old School Wacky Cake

1-1/2 c. all-purpose flour
3/4 c. granulated sugar
1/3 c. unsweetened cocoa
1 t. baking soda
1/2 t. kosher salt
1/3 c. canola oil
1 T. distilled white vinegar
2 t. vanilla extract
1 c. cold water

Icing:
1/3 c. butter
1/4 c. whole milk
3 T. unsweetened cocoa
2-3/4 c. powdered sugar, sifted
1 t. vanilla extract

1/4 c. chopped toasted pecans, for topping

Preheat oven to 350 degrees.

Sift flour, sugar, cocoa, baking soda, and salt into an ungreased 8 x 8" baking pan. Spread mixture evenly in pan. Make 1 large well and 2 small wells in mixture in pan. Carefully pour oil into the large well, vinegar into 1 small well, and vanilla into remaining small well. Pour water evenly over the entire mixture. Stir everything together with a fork until combined.

Bake until a wooden pick comes our clean, 25-30 minutes. Transfer in pan to a wire rack.

While cake cools, cook butter, milk, and cocoa in a small saucepan over medium-low heat, stirring often, until mixture comes to a simmer. Remove from heat. Gradually whisk in powdered sugar and vanilla until completely smooth.

Pour icing over warm cake. Sprinkle with chopped pecans. Cool completely, about 2 hours.

Serves 6.

Adapted from Southern Living magazine, March 2020, p. 133.

Chocolate Cobbler

3/4 c. butter
1 c. self-rising flour
1/2 c. semisweet chocolate chips
3/4 c. packed light brown sugar, divided
1 c. granulated sugar, divided
7 T. unsweetened cocoa, divided
1/2 c. whole milk
2 t. vanilla extract
1-1/2 c. boiling water
Vanilla ice cream, for serving

Preheat oven to 350 degrees. Place butter in an 11 x 7" baking dish. While oven is heating, place dish in the oven until butter melts, about 10 minutes. Remove from oven.

Stir together flour, chocolate chips, 1/2 c. brown sugar, 1/3 c. granulated sugar, and 2 T. cocoa in a medium bowl. In a separate bowl, stir together milk and vanilla. Stir milk mixture into flour mixture until batter is smooth. Pour batter evenly over melted butter in baking dish (do not stir!).

In a small bowl, stir together remaining 5 T. cocoa, 1/4 c. brown sugar, and 2/3 c. granulated sugar. Sprinkle evenly over batter in baking dish (do not stir!). Gently pour boiling water over batter and topping (again, do not stir!).

Bake in preheated oven until edges are golden brown and mixture is set on top, 30-35 minutes. Serve warm with ice cream.

Serves 8.

Adapted from Southern Living magazine, March 2020, p. 130. 

Chocolate Cola Pound Cake

1 12-oz. can cola
6 T. unsweetened cocoa powder
1 c. unsalted butter, softened
2 c. sugar
4 large eggs
3 c. all-purpose flour
1 t. baking soda
1/2 t. kosher salt
2/3 c. whole buttermilk
2 t. vanilla
Chocolate Glaze

Glaze:

1-1/3 T. salted butter
3 T. unsweetened cocoa powder
2 c. confectioners' sugar
1/4 c. whole milk

To make cake:

In a small saucepan, whisk together cola and cocoa. Bring to a boil over medium-high heat. Remove from heat; let cool completely.

Preheat oven to 350 degrees. Spray a 15-cup Bundt pan with baking spray with flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3-4 minutes, scraping bowl often. Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking soda, and salt. In a small bowl, stir together cooled cola mixture, buttermilk, and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cola mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter in prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 50-55 minutes. Let cool in pan for 20 minutes. Remove from pan and let cool completely on a wire rack. Pour chocolate glaze over top of cooled cake, and let set before serving.

Makes 1 cake.

To make glaze:

In the top of a double boiler, heat butter over simmering water until melted. Add cocoa, whisking until a smooth paste forms. Add confectioners' sugar and milk; cook, whisking constantly, until glaze is creamy, smooth, and pourable. Let cool for 5 minutes before using.

Makes about 1-1/2 c. 

Adapted from Taste of the South magazine, May/June 2019, p. 68.

Blonde Brownies with White Chocolate & Cranberries

1-1/4 c. flour
1 t. baking powder
1-1/2 c. brown sugar
1/2 c. butter, melted
1 egg
1 t. vanilla extract
1 c. white chocolate chips
1 c. dried cranberries

Preheat oven to 350 degrees. line and 8 x 8 x 2" baking pan with aluminum foil.

Whisk together flour and baking powder.

In a separate bowl, combine brown sugar and butter. Mix until fully incorporated. Add egg, vanilla, and flour mixture, and continue mixing until fully incorporated. Fold in chocolate chips and cranberries.

Pour batter in prepared pan and bake to 35-40 minutes or until edges are firm and starting to pull away from the sides of the pan.

Cool on a wire rack for 15 minutes before serving.

Makes 1 pan.

Adapted from Reynolds Kitchens recipe.

Blondies

1 c. butter, melted
2 c. brown sugar, packed
2 eggs, beaten
2 t. vanilla
2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
1 c. chopped pecans
1 c. white chocolate chips
3/4 c. toffee bits

Line a 13 x 9" pan with parchment paper. Spray sides of pan with non-stick spray and set aside.

In a large bowl, mix together butter and brown sugar. Beat in eggs and vanilla until mixture is smooth. Stir in flour, baking powder, and salt; mix in pecans, white chocolate chips, and toffee bits. Pour into greased pan and spread out evenly. Bake at 375 degrees for 30 minutes, until set in the middle. Do not overbake. Allow to cool in the pan before cutting into squares. Do not cut until cooled completely.

Adapted from Camellia Rose Inn Cookbook, p. 36. 

Fiesta Coffee Cake

1 c. whole wheat flour
1 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1-3/4 t. coriander
1/4 t. cinnamon
3/4 c. vanilla yogurt
1 medium very ripe banana, mashed
2 T. vegetable oil
1 t. grated fresh lemon peel
1 t. vanilla
2 egg whites
2/3 c. sugar

Glaze:
2 T. unsweetened cocoa
1/8 t. cinnamon
1 T. skim milk
2 T. honey

Preheat oven to 350 degrees.

Lightly oil an 8" square baking pan or spray with nonstick cooking spray.

In a large bowl, combine flours, baking powder, baking soda, coriander, and cinnamon. Mix well.

In another bowl, combine remaining cake ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Place in prepared pan.

Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.

When cake is completely cool, combine glaze ingredients in a small bowl or custard cup. Mix until smooth. Spread over cake. Cut into squares to serve.

Makes 12 servings.

From The Meatless Gourmet, p. 94.  

The Best Chocolate Cake

2-1/4 c. unbleached white flour
1-1/2 c. sugar
1/2 c. cocoa
1-1/2 t. baking soda
3/4 t. salt
1-1/2 c. warm water
1/2 c. vegetable oil
1-1/2 t. vanilla extract
1-1/2 t. white vinegar
Frosting of choice

Preheat oven to 350 degrees. Wait 10 minutes before starting to make the cake. Meanwhile, butter and flour 2 8" cake pans and set aside. When the 10 minutes are up, thoroughly combine the flour, sugar, cocoa, baking soda, and salt in a bowl.

Pour in the water, oil, vanilla, and vinegar and stir until well combined. Pour into the prepared pans. Bake 30 minutes or until a knife inserted in the center of the cake comes out clean. Cool on a wire rack 10 minutes, then remove the cakes from the pans and cool completely.

When the cake is completely cool, frost and decorate as desired. Chill at least 30 minutes, then bring back to room temperature before serving.

Serves 8.

Adapted from Quick Vegetarian Pleasures, p. 215. 

Mexican Dark Chocolate Popsicles

2 T. unsweetened cocoa powder
1/3 c. sugar
2 T. cornstarch
1/4 t. salt
2 c. unsweetened almond milk
1-1/2 oz. dark chocolate
1/2 t. vanilla
1/2 t. almond extract
1/4 t. ground cinnamon

Combine cocoa powder, sugar, cornstarch and salt in a saucepan. Add almond milk, whisking until smooth. Bring to a boil over medium heat, stirring frequently. Cook 1 minute or until thickened. Remove from heat.

Stir in chocolate, vanilla, almond extract, and cinnamon. Cool, stirring occasionally to prevent skin from forming. Scrape mixture into 6 (3-oz.) popsicle molds and freeze.

Serves 6.

Adapted from Parade magazine, June 5, 2016, p. 14. 

Toll House Cookies

2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
2 sticks butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
12 oz. package chocolate chips
1 c. chopped nuts

Mix together flour, soda, and salt. Set aside.

Cream butter and sugars with vanilla. Beat in eggs. Gradually add flour mixture. Fold in chocolate chips and nuts. Bake at 350 degrees for 9-11 minutes or until edges are slightly browned and centers are set.

Pan method: Grease a jelly roll pan and spread dough evenly into it. Bake 20-25 minutes, cool, and cut into squares.

Source unknown.

Black Bean & Chocolate Chili

2 T. vegetable oil
1-1/2 c. chopped onions
4 garlic cloves, minced or pressed
1 celery stalk, thinly sliced
1 small fresh chili, minced
1 T. ground cumin
2 t. dried oregano
1/2 t. ground cinnamon
Pinch of ground cloves
1 t. ground coriander
1/2 t. ground black pepper
1/2 t. salt
1-1/2 c. chopped bell peppers
3 c. cooked or canned black beans (2 15-oz. cans, rinsed and drained)
2 c. undrained crushed canned tomatoes (14-oz. can)
1 T. fresh lemon juice
1 T. soy sauce
1-1/2 oz. semi-sweet chocolate, broken into small pieces (about 1/4 c.)
Chopped scallions

In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute until the onions become translucent, about 10 minutes. Add the celery and chile, cover, and cook for about 5 minutes.

Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, coriander, black pepper, salt, and bell peppers. Cover and cook for 5 minutes, until the bell peppers begin to soften. Stir occasionally to keep the spices from burning. If needed, add a little juice from the canned tomatoes.

Add the black beans, tomatoes, lemon juice, and soy sauce. Bring the chili to a simmer, cover, and cook for 5-10 minutes. Stir in the chocolate. When it has melted, adjust the salt, black pepper, and lemon juice to taste.

Garnish with chopped scallions and serve as a side dish.

Serves 6-8.

Moosewood Restaurant Celebrates cookbook, p. 157. 

Eggnog Truffles

1 lb. white baking chocolate, divided
4 oz. (1/2 package) cream cheese, softened
1/4 c. confectioners' sugar
1/4 t. ground nutmeg
1/4 t. rum extract
additional nutmeg for sprinkling

Melt 8 oz. of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg, and rum extract with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.

Shape into 24 (about 1/4-inch) balls. Place on waxed paper-lined tray. Refrigerate until ready to dip.

Coat only 12 truffles at a time (half in each of two batches). Melt 4 oz. of the remaining chocolate in small microwavable bowl on medium 1-1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Tap back of fork 2-3 times against edge of dish to allow excess chocolate to drip off. Place on waxed paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 oz. chocolate and remaining truffles.

Refrigerate 1 hour or until chocolate is set. Store in refrigerator up to 1 week.

Makes 2 dozen.

McCormick recipe card, Christmas 2014 

Salted Caramel-Chocolate Pecan Pie

Chocolate Filling

1-1/2 c. sugar
3/4 c. butter, melted
1/3 c. all-purpose flour
1/3 c. 100% cacao unsweetened cocoa
1 T. light corn syrup
1 t. vanilla extract
3 large eggs
1 c. toasted chopped pecans
1 9" unbaked deep-dish piecrust shell

Salted Caramel Topping

3/4 c. sugar
1 T. fresh lemon juice
1/4 c. water
1/3 c. heavy cream
4 T. butter
1/4 t. table salt
2 c. toasted pecan halves
1/2 t. sea salt

Prepare filling: Preheat oven to 350 degrees. Stir together sugar, melted butter, flour, cocoa, corn syrup, and vanilla in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell. Bake at 350 degrees for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

Prepare topping: Bring sugar, lemon juice, and water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and remaining butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Serves 8.

From Southern Living, Nov. 2013, p. 106.  

Chocolate Zucchini Cakes

Cakes:
2 c. sugar
1/2 c. butter, softened
1/2 c. canola oil
3 large eggs
2-1/3 c. all-purpose flour
2/3 c. unsweetened cocoa
1 t. baking soda
1 t. table salt
1/2 t. ground cinnamon
2/3 c. whole buttermilk
2 c. grated unpeeled zucchini (about 2 medium)
1 4-oz. unsweetened chocolate baking bar, finely chopped
2 t. vanilla extract
6 5-x-3" aluminum foil loaf pans, lightly greased

Chocolate Fudge Frosting:
1/3 c. butter
1/3 c. unsweetened cocoa
1/3 c. milk
1/4 c. sour cream
2 t. vanilla extract
3 c. powdered sugar

Preheat oven to 350 degrees. Beat sugar, butter, and oil until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour, cocoa, baking soda, salt and cinnamon; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until just blended after each addition. Stir in zucchini, chopped chocolate, and vanilla until blended. Spoon batter into lightly greased loaf pans, filling 2/3 full.

Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks (about 1 hour).

After cakes are cooled, prepare frosting. Cook butter, cocoa and milk in a large saucepan over medium heat, stirring constantly, 3-4 minutes or until butter melts. Remove from heat; whisk in sour cream and vanilla until blended. Gradually add powdered sugar, beating at medium speed with an electric mixer until smooth. Use immediately.

Spoon hot frosting over cooled cakes (about 1/4 cup each). Cool completely (about 30 minutes).

From Southern Living magazine, April 2013, page 85. 

Mix and Match Chocolate Bark

Chocolate
1 pound
Bittersweet chocolate
Semisweet chocolate
White chocolate
or
Half bittersweet and half white chocolate (for swirled bark)

Crunchy Toppings
1/2 cup, chopped
Almonds
Walnuts
Macadamia nuts
Pecans
Peanuts
Pistachios
Cashews
Pine nuts
Hazelnuts
Peppermints
Toffee
Nut brittle
Toasted coconut flakes
Peanut butter chips
Banana chips

Chewy Toppings
1/2 cup, chopped
Dried figs
Dried apricots
Dried cherries
Dried cranberries
Dried mangoes
Raisins
Mini marshmallows
Candied orange peel
Crystallized ginger

Spices (optional)
Red pepper flakes
Flaky sea salt
Crushed cardamom seeds
Toasted fennel seeds
Crushed pink peppercorns

[Suggested combinations:]
White chocolate, peppermints, and mini marshmallows
Bittersweet chocolate, coconut, macadamia nuts, dried mangoes, and crystallized ginger
White chocolate, pistachios, dried cranberries, and candied orange peel
Semisweet chocolate, smoked almonds, dried figs, and sea salt
Bittersweet chocolate, white chocolate, silvered almonds, dried apricots, and fennel seeds

Line a baking sheet with foil, shiny side up; smooth out the creases. Make sure all your tools are dry. Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. (For swirled bark, put all but 1/2 cup of each chocolate in 2 separate bowls.)

Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. (For swirled bark, microwave each chocolate separately at 15-second intervals.)

Immediately add the reserved chopped chocolate to the bowl(s); stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.

Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick. (For swirled bark, pour the 2 chocolates side by side on the baking sheet; use the spatula to swirl them together.)

Press your crunchy and chewy toppings into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with spices, if desired. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

From Food Network magazine, Dec. 2010, p. 187.

Chocolate Beet Cake

For the Cake:
3/4 cup unsweetened cocoa powder, plus extra for pans
3 large red beets
2 sticks unsalted butter (1 cup), softened
2-1/4 cups granulated sugar
4 large eggs, room temperature
1 tsp. vanilla extract
2-1/2 cups flour
2 tsp. baking soda
Pinch of salt

For the Icing:
8 oz. cream cheese, softened
1 stick unsalted butter (1/2 cup), softened
1 tsp. vanilla extract
1 cup confectioner's sugar, sifted

Preheat the oven to 350 degrees. Butter two 9-inch layer-cake pans, and line with parchment paper; butter paper. Sift cocoa into pans, and tap out excess.
To make the cake: In a large saucepan, cover beets with lightly salted water, bring to a brisk simmer, and cook until a knife slips in easily, 20 to 25 minutes. Drain, and cover with cold water. When beets are cool enough to handle, slip skins off, and quarter. Puree in a food processor. Measure 2 cups of puree. Set aside.
With a stand mixer, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add the beet puree and vanilla, and mix well.
In a large bowl, sift together cocoa, flour, baking soda and salt. Add to wet ingredients in mixer, and beat on low speed until smooth and combined.
Divide batter evenly between cake pans, and bake for 40 to 45 minutes, rotating halfway through the baking time, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, and turn onto racks until completely cool.
To make the icing: In the bowl of a stand mixer, beat cream cheese and medium speed until smooth. Beat in butter until smooth. Beat in vanilla. Turn of mixer, and add confectioner's sugar. On low speed, beat until thoroughly combined and smooth. Use right away, or chill if you prefer a firmer consistency.
Place one cake layer on a cake plate, and cover with half the icing. Top with the second layer, and frost the top with the remaining icing. Leave sides unfrosted.
Serves 8 to 10.
From More magazine, Nov. 2010, p. 126.

One-Bowl Brownies

2 sticks (1 cup) unsalted butter, melted
2 cups sugar
1 cup flour
2 eggs
1/2 cup milk
1/2 tsp. baking powder
2/3 cup cocoa powder, sifted
1 tsp. vanilla extract
2 cups chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and set aside. In a large mixing bowl, combine the melted butter, sugar, flour, eggs, milk, baking powder, cocoa powder and vanilla. Stir until just moistened. Pour into the pan and bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Sprinkle the chocolate chips over the top of the warm brownies. Wait until the chips are partially melted, 3-5 minutes, and then use a flexible spatula to gently spread evenly over the brownies.

Serves 24.

From Penzeys Spices catalog, Thanksgiving 2010, p. 52.