brown butter chocolate chip sea salt cookies

Cookies are my favorite baked good to make. I have a regular chocolate chip cookie recipe that I know better than the back of my hand and can make in less than 45 minutes, including baking time. Still, I love to experiment with additions and substitutions to make different variations on the classic chocolate chip cookie.

Brown Butter Chocolate Chip Sea Salt Cookies-2

After reading so many recipes that rave about browned butter I decided to jump on the bandwagon and give it a try in my cookie recipes. I tried recipe after recipe after brown buttered recipe, each one disappointing me in a different way. The cookies were flat and thin instead of leavened and chewy. The brown butter added a nutty flavor but the batter didn’t stay together. I altered recipes and changed the ingredient ratios with a little success but still not good enough to meet the expectations my regular chocolate chip cookies set for my palate.

Brown Butter Chocolate Chip Sea Salt Cookies-3

On a mission to make the best browned butter cookies, I did a little research and determined that part of the problem with my failed cookie attempts was that browning the butter releases water, resulting in a moisture loss. The lower amount of moisture made it difficult for the dough to stick together. We alleviate the crumbling dough problem by browning most, but not all, of the butter, to keep some of that lost moisture.

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While browning butter might seem intimidating, have no fear! I had trouble browning butter until I learned to listen for the popping, or lack thereof. Browning the butter takes a bit more effort than throwing a stick of regular butter in the bowl but these browned butter sea salt chocolate chip cookies are well worth it.

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Browned butter smells delightful and infuses its delicious toffee aroma and flavor into the chocolate chip cookies. It pairs so well with pools of dark chocolate spread throughout the cookie and bits of sea salt that highlight and enhance all of the flavors. Unlike so many browned butter cookie recipes I have tried, these stay tall and the dough sticks together easily. Success!  The cookies come out soft on the inside with a crunchy exterior.  The chocolate drips out of the crevices of the caramel colored cookie.  They are the perfect cookie for those times when chocolate chip cookies need that extra boost or you want to impress your friends.  Really, is there ever a bad time for brown butter chocolate chip sea salt cookies?  The answer to that is no.

Brown Butter Chocolate Chip Sea Salt Cookies-7With the intensity of the dark chocolate chunks, depth of the browned butter and zing of the sea salt, these ooey, gooey cookies are by far the best browned butter cookies I have tried!

Brown Butter Chocolate Chip Sea Salt Cookies

3 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon sea salt
1 cup (16 tablespoons) unsalted butter, divided
½ cup sugar
1 ½ dark brown sugar, packed
2 teaspoons vanilla
2 eggs plus 1 egg yolk, at room temperature
1 pound dark chocolate, chopped into chunks (I used a combination of bittersweet chocolate chips and a chopped up dark chocolate bar)
sea salt (for sprinkling)

Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

In a medium bowl mix together the flour, baking powder, baking soda and sea salt.

Over medium heat melt 12 tablespoons of the butter in a small saucepan. The butter will bubble and pop. Continue to cook the butter, swirling the pan occasionally, until the crackling noises stop. Once the butter stops popping swirl continuously until brown bits begin to form at the bottom of the pan. After about 2-3 minutes, once the bits become amber, remove the butter from the heat and pour into the bowl of an electric mixer. Stir in the remaining 4 tablespoons of butter until completely melted.

Add the sugars and vanilla to the butter and stir until incorporated. Add the eggs and egg yolk one at a time, mixing well after each addition. On low speed, gradually add in the flour mixture until incorporated, then add the chocolate chunks.

Scoop the cookie dough into 3-tablespoon sized balls and place on your prepared baking sheets. Sprinkle the tops of each cookie with sea salt (optional).  Bake the cookies for about 12 minutes, or until the edges and tops are golden brown. Allow the baked cookies to cool for a few minutes on the trays before transferring them to wire racks to cool completely.

*Slightly adapted from Handle the Heat

link love

Welcome, Friday!  It is feeling like summer around here.  The air is thick, the temperatures stay warm into the night and the weekends are busy!  I’m so excited to share our pictures from last weekend soon :)  In other news, there are at least two or three free concerts every Thursday night (and another on Friday night) in our area throughout the summer.  We can hear some of the music from our apartment and it is a great, relaxing way to bring in Friday.

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Here are some links I’ve been loving this week:

These diary entries from Dancing Girl emoji are hilarious.

We realize first impressions of everything.  People, designs, brands, cities, you name it.  This is a fascinating article on the power of first impressions and how we judge things.

In case you missed it, the royal family posted new pictures of little George and Charlotte together.  Aparently Duchess Kate has a knack for photography and took them herself.  Bravo, Kate.

I love a good food instagram, but I’m not loving this new technology from Google that will count the calories in the photos you post.  No thank you.  How can that be accurate?  What if you substituted ingredients?  Again, the food nerd in me come out here.

I am an avid tea drinker.  I drink coffee every now and then, usually when I am really struggling to stay alert.  When I do grab a cup of coffee it isn’t until after I am at work and have set up for the day, but I know many people can’t function unless they have had a cup immediately after they roll out of bed.  Are you getting your morning caffeine at the right time of the day? 

Have you ever been to a “Wine and Design” class?  The names of these classes vary depending on where you live, but they are essentially what the name entails – enjoy a glass of your favorite wine while you learn how to paint a canvas like your artist instructor.  All of the classes I have been to have been great and I always leave impressed with my artwork.  This wine and painting party is adorable and, I think, would be just as fun!  I’d love to try it but I’m not so sure my painting would look as good as it does when I follow the leader.  It’s about the experience though, right?

Have a great one and check in this week for some pictures from Memorial Day weekend and our beach trip last weekend!

Classic Granola

I have made granola about a thousand times.

Okay, that may be a slight exaggeration, but not by too much.

This classic granola is deliciously addictive and perfect for any time of the day

Granola is one of those snacks that I can eat any time of the day and any time of the year. Granola is so customizable. It is easily altered depending on what you have on hand and what you are craving. Sometimes you feel like a granola chock full of nuts and dried fruit, sometimes you might be feeling the peanut butter chocolate chip combo. Often I eat it straight out of the container, but if I want a breakfast treat I’ll add it to a bowl of milk and eat it like cereal. When I’m feeling really elaborate I’ll sprinkle it between layers of fruit and yogurt. I know, so fancy.

This classic granola is deliciously addictive and perfect for any time of the day

I took a class in college about food in American culture. As you can imagine, it was a great class. We had an entire unit devoted to studying barbecue and a unit on community cookbooks. Despite the titles of these topics, I learned a lot in the class and a lot from my classmates. Each time we had class one person was assigned to bring in a food that they loved or a food that was traditional in their household.

This classic granola is deliciously addictive and perfect for any time of the day

One of my classmates grew up working in the bakery her parents owned. She had many fresh bread recipes memorized and lots of pastry techniques up her sleeve, but when it was her turn to bring food to class, she brought in the bakery’s locally famous granola. At that point in my novice stages of granola making I had only attempted to make the treat a few times. I held on to every tip and sliver of information she told us about the granola and how her parents created their recipe. That is where I learned about powdered milk and egg whites.

This classic granola is deliciously addictive and perfect for any time of the day

This classic granola is deliciously addictive and perfect for any time of the day

Powdered milk is not an ingredient I use in really anything else. It is a bit strange when you think about it, but it does make a difference in granola. It and egg whites are the secret keys that hold the ingredients together well and help create those large clumps that I love.

This classic granola is deliciously addictive and perfect for any time of the day

Over the years making granola recipe after granola recipe, I have determined just how I like my classic granola: not too sweet, a little salty kick, large clumps – not itty-bitty pieces that freely roam about a bag or bowl of milk. I like it nutty with small morsels of dried fruit for great texture and natural sweetness, but not so much of either of these ingredients that the granola falls apart (remember, no roaming granola). This granola recipe combines all of those aspects and creates an addictively delicious snack or meal that can be tailored to your liking.

This classic granola is deliciously addictive and perfect for any time of the day This classic granola is deliciously addictive and perfect for any time of the day

A few notes about the recipe before you begin (don’t worry, they are helpful, not overwhelming!):
– Flaxseed meal is optional and doesn’t add anything super substantial to the granola, just a good nutty flavor and some extra nutrients. If you leave the flaxseed meal out, add a bit more almond meal in its place so you have the same amount of dry ingredients.  Conversely, you can also use all flaxseed meal and no almond meal if that is how you want to roll.
– Powdered milk and egg whites both make the granola stick together and clump better. You can use one or both. I find that both are helpful because the powdered milk on its own doesn’t always make the granola as clumpy as I like it and adding more egg whites to make up for a lack of powdered milk just makes the granola strangely chewy, rather than nicely crunchy.  Powdered milk is usually easy to find on the baking aisle in the grocery store.
– Sometimes I chop the nuts, sometimes I don’t, depending on how I’m feeling. The granola turns out great either way, so go with what your mood and craving is telling you.
– I like to use a combination of sweeteners like honey and pure maple syrup. Sometimes I add in molasses and use equal amounts of the three ingredients. You can use your favorites but remember that each provides a different flavor.
– Adding the dried fruit before baking the mixture incorporates it into the granola pieces, but can also make the fruit a bit tougher. I usually add it before baking because I like to have a bit of everything baked into each bite. You can also add it after the granola bakes if you don’t mind having the dried fruit separate from the granola pieces.

Hope’s Favorite Classic Granola
2 ¼ cups rolled oats (not quick cooking)
1 cup coconut
¾ cups nuts, chopped or not – your preference
3 tablespoons flaxseed meal (optional, see note)
2 tablespoons almond meal
1 tablespoon powdered milk (optional, see note)
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
4 tablespoons honey
3 tablespoons pure maple syrup
2 tablespoons coconut oil, melted
2 tablespoons olive oil
1 ½ teaspoons vanilla
½ teaspoons almond extract
1-2 egg whites
¾-1 cup craisins or other dried fruit

Preheat the oven to 350 degrees F.

Cover a baking sheet with parchment paper. Spread the oats, coconut and nuts evenly across the prepared baking sheet and toast for 10 minutes, rotating the pan halfway through. Pour the toasted ingredients into a large bowl and add the flax seed meal, almond meal, powdered milk, cinnamon, nutmeg and sea salt. Mix well then set aside.

In a medium bowl, mix the honey, maple syrup, melted coconut oil, olive oil, vanilla and almond extracts until combined.

Pour the wet ingredients into the bowl of dry ingredients and mix until all of the dry ingredients are coated. You can either add your dried fruit now or after the granola has cooked. Adding it now will incorporate it into the granola pieces but might make the fruit tougher. Adding it after the granola is broken up will maintain the softness of the fruit but it will not be cooked within the granola.

Add the egg white(s), if using and mix until they are fully incorporated into the granola.

Evenly distribute your granola onto the parchment covered baking sheet you used to toast the oats, coconut and nuts earlier. Bake for about 30 minutes, turning halfway through and checking to make sure the edges do not burn. I like my granola in large clumps so I typically don’t mix it up during the baking process but if you like smaller chunks, toss the granola around on the pan when you rotate it. After your granola is done, let it cool completely before breaking it into pieces.

freedom hot air balloon festival

The first time I saw hot air balloons in person was when our family took a vacation in Jackson Hole, Wyoming a few years ago.  Early each morning we could look out onto a field at the bottom of the mountain and see the colorful balloons rise into the pale sky.  It was so peaceful to watch the smooth rides as they rose from the field below, passed our house and up to higher altitudes.

Fun at the Freedom Hot Air Balloon Festival

Since that trip, I have added the Albuquerque Hot Air Balloon Fiesta to my bucket list.  I think it would be amazing to see 500 plus hot air balloons in one place, with all of their colors and glowing flames lifting off together.  Over Memorial Day weekend, our local news station hosted their inaugural Freedom Hot Air Balloon Festival with two locations and 40 balloons.  We went on Saturday night and LOVED IT!  We all took so many pictures!  Since the light was changing as the sun went down the views changed too.

Fun at the Freedom Hot Air Balloon Festival

Fun at the Freedom Hot Air Balloon Festival

While we were at the hot air balloon festival we watched a balloon being set up, many balloons fly-offering tethered rides.  It was really cool to see one team heating their balloon into the sky, but one of my favorite parts of the night was “the glow”.

Fun at the Freedom Hot Air Balloon Festival

Fun at the Freedom Hot Air Balloon Festival

Will was studying for finals most of the weekend but I had so much fun getting out and enjoying the views with my family, including these two :)

Fun at the Freedom Hot Air Balloon Festival

Fun at the Freedom Hot Air Balloon Festival

Fun at the Freedom Hot Air Balloon Festival

Fun at the Freedom Hot Air Balloon Festival

My sweet, lovely, beautiful, crazy, fun sister, I’m so glad you are home for the summer.

Fun at the Freedom Hot Air Balloon Festival

When the sun went below the horizon and the sky had been dark for a while “the glow” began.  The balloon captains led a countdown and as spectators shouted “ZERO,” all of the balloons lit up with their propane fire, creating a bright, colorful scene in the midst of the dark.

Fun at the Freedom Hot Air Balloon Festival

I have many more pictures from our fun night with the balloons to share later, but until then, thanks for coming to town, Freedom Balloon Fest!  We can’t wait to go back next year!

pretzel crusted caramel cookie bars

I’m so excited to tell you about caramel!

These pretzel crusted caramel cookie bars are ooey, gooey, chewy and divine!

I went to a pastry making class a few weeks ago with my mom where we learned how to make Gateau St. Honoré, a cake named for the French patron saint of bakers and pastry chefs.  Only the French would have a patron saint dedicated to making sure their croissants and baguettes were created by blessed people.

These pretzel crusted caramel cookie bars are ooey, gooey, chewy and divine!

The St. Honoré cake is made of puff pastry, choux pastry and cream puffs, pastry cream and caramelized sugar.  All of the best aspects of a pastries combined for this special patron saint.  Ever since that class I have had the urge to make caramel and pastry cream.  This hits one of those desires.  While we don’t have any pastry cream, a ribbon of homemade caramel runs though these gooey pretzel crusted caramel cookie bars, deliciously joining the pretzel layer to the chocolate chip cookie layer. (more…)

link love

It’s peony season!

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Sorry I’ve been MIA this week!  I think the long weekend threw off my days.  I have lots of pictures to share from the hot air balloon festival I went to this weekend and from our Memorial Day brunch so I’ll do better next week, promise!

Until then, here are my lovable links for the week:

I have always loved Jessica Alba.  She will forever remind me of beautiful Invisible Woman from Fantastic Four.  She has recently risen in the ranks and become a 34-year old self-made billionaire in an industry outside of Hollywood, closing in the gap to tie Beyonce for one of the top 50 richest self-made women in the US.  She earned a lot of her money from The Honest Company, a company she co-created that creates safe, non-toxic, cute products for children and parents.  I can’t imagine being that successful and having the power to make such an impact at age 34.  You go girl.

We have all seen these people at work.  This is upsetting, discouraging and very interesting.  I am not the jerk.  I am the nice employee who brings baked goods to the office.  Can we change the jerk movement?

Mad Men is over but the advertising major in me loves to read about how Mad Men is similar (or not) to the real advertising world.

What if we didn’t have to work to get paid?  That would be awesome!  What if we could crowdfund to do what is interesting, fulfilling and helpful to society?  Read all about it.

Are you more like Ina or her husband, Jeffrey?  I got Ina.  Surprised?

These paper flowers amazing.  So great.

Last one.  Even if you aren’t an a cappella fan, listen to this.  Woah.

Happy Friday.  I hope it’s a great one!

watermelon lime mint popsicles

It’s almost summer!  Kind of.  I know Memorial Day marks the weekend when all of the pools open and people take off to the lake and to the beach, but I don’t like to let go of spring quite this early.  I love spending time in the warm weather, but the cool mornings and evenings this time of year are so wonderful, I’m not ready to let go of them!  I’m definitely loving the three day weekend though – paid holidays are underrated.

In my mind, Memorial Day weekend is for beautiful weather, cook-outs, lazy days, and watermelon!  The sweet, juicy pink fruit is one of my favorite summer markers.

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And what is more perfect for warm, long days than POPSICLES?!?  Delicious fruit-filled homemade pops!  Yes yes yes, we did turn that watermelon into a frozen treat and yes, you should too.  These watermelon lime mint popsicles are the perfect afternoon snack, after-dinner dessert, or pool-side treat.  So easy and so delectable.

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We added lime juice, mint leaves and a touch of mint-infused simple syrup to introduce a more complex flavor.  Sweet watermelon, tart lime and crisp mint makes for a very refreshing pop.  Also, look at that color!  I mean, who doesn’t want to eat pink desserts?  I always do.  These take about 5 minutes to make and, after a few hours of freezing time, you have seemingly impressive treats.  The best desserts are those that wow your friends but secretly require little effort.  That would be these pops.

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When I was growing up my family used to sit on the steps of the front porch and eat popsicles after dinner on summer nights.  We usually had a choice between grape, raspberry and orange, with the occasional strawberry or honeydew, depending on the variety in the current pack.  It was a great night when there were fudgesicles in the freezer.  My mom would bite her popsicles all the way down, finishing her treat in a matter of minutes.  That didn’t fly with us kids.  We wanted our dessert to last as long as possible, so we would lick it until the melted pop dripped down our arms.  I’m sure our parents loved our sticky fingers and hands those nights.

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Given the choice between these watermelon popsicles and a fudgesicle now, I would absolutely grab this fresh fruity treat.  You could make it even more grown-up by adding a little white rum.  Watermelon mojito, anyone?  Be careful not to add too much though or you will have some liquid pops!

Bring these simple, fresh pops to your cook-out, make everyone think you are fancy and enjoy your long weekend!  Let the warm weather ensue!

Watermelon Lime Mint Popsicles
makes about 6 pops

4 cups watermelon, cubed
3 tablespoons mint simple syrup (recipe below)
juice of 1 lime

Mint Simple Syrup
2 teaspoons mint leaves
1/3 cup water
1/3 cup sugar

To make the mint simple syrup
In a small saucepan combine the water and sugar over medium heat and stir constantly until the sugar has dissolved. Stir in the mint leaves and heat the mixture for 1-2 more minutes. Set aside.

To make the popsicles
Place the cubed watermelon, lime juice and 3 tablespoons of the simple syrup (including some of the mint leaves) in a blender and mix until all of the ingredients are combined and no chunks remain. Pour the liquid mixture into a popsicle mold and freeze until set (about 4-8 hours, depending on the size of your mold). If you don’t have a popsicle mold you could also use ice cube trays, Dixie cups, drinking glasses, etc. Get creative!

*If you want to make the adult version of these, add your alcohol of choice (white rum for a watermelon mojito!) but remember that alcohol has a lower freezing point and will interfere with how your pops freeze.  Aim for no more than 1 1/2 ounces per 1 cup of fruit juice – it will make your pops nice and soft but not slushy.

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link love

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Happy Memorial Day weekend!  Yay for holidays!  Monday is my first paid holiday and I am stoked about it.  Also, I have been in training sessions all week so every day has felt like Monday, which isn’t fun but it is great because when you think it’s Monday and it’s Thursday everything feels like a party.

Here are your links to love this week!

I love maps and these maps are funny.

Pinterest has gotten a bit out of hand lately.  I used to love looking at the beautiful pictures that I had specifically cultivated to fit my style, but now that every other pin is a suggestion from the site of something I might like (which I typically do not like) or a promoted picture, I just get frustrated and close the site.  Sometimes I do still spend too much time browsing than I’d like to admit though.  This excerpt on “A Day in the Life of Pinterest” is spot on and hilarious.

I didn’t realize bone broth was on the rise, or that people didn’t know that they can easily make it themselves.  Aparently there is a debate about whether selling bone-broth based soups is a scam.  Why wasn’t there an uproar when establishments started overcharging for popsicles or smoothies?  Wanna know a secret?  You can make those too.

On the subject of food, have you ever noticed that many delicious meals on instagram are shot from an aerial viewpoint?  This explains why and what restaurants are doing to improve the way your photos look.

Sticking to our food theme, do you know how to coffee nap?  Yes, you read that correctly.  coffee + nap = non-drowsy productivity.  Sounds like an awesome but infeasible-in-the-workplace idea.

And I shall leave you with a story of Memorial Day.  Have a great one!

a friday with friends

I spent this past Friday evening with some wonderful friends.  Avery was in town for work and it was the most beautiful day.  Warm but not too hot, low humidity – I’ll take that weather any day.  We met up and enjoyed the evening outside under the umbrellas of some wonderful Chapel Hill establishments.

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A year after graduation I feel like I’m finally getting into the groove of post-grad life.  Living in the same town where I spent my undergraduate years, I have sometimes felt like it has been hard to get away from the nostalgia and memories of college.  Being in such close proximity, I am constantly on campus for work or just because it is a nearby pretty place.  For the past year, my college memories were so fresh in my mind, and elicited by all parts of campus, that it was sometimes hard not to dwell on them.  In addition, being a new grad in a college town feels a bit strange.  You are seen as the baby of the working world and the office, but feel much older than your college counterparts who are still attending classes.  After seeing this year’s graduating seniors taking pictures in their light blue caps and gowns, questioning each other about what they are going to be doing and where they will be next year, I definitely felt nostalgic, but I also felt like it was a huge release.  I realized that I am in a good place in my life, young but seemingly far removed from this time one year ago when I was in their shoes.  I may not have a set plan for the far future, but I have a job, a loving hard-working husband at a great medical school, wonderful friends and so many opportunities.  I have figured out how to balance work, hobbies, friends, family and life a little better than when I first started working, and I have learned how to be more flexible if my week doesn’t necessarily go according to the many lists and plans I make.

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I have grown a lot in the last year, and these wonderful friends have been there by my side, supporting and growing alongside each other.  We might not quite have it all together all the time, but we are getting there, and we can always lean on each other on days when we feel dejected or thrilled, discouraged or excited.

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Life moves quickly – it is great to have these hours and evenings to slow down and spend with friends chatting the night away and catching up on everyone’s lives.  I love these moments.  We have gotten to the point where we are no longer living in our past and in our college memories, but in the present, planning for and excited about what the future brings for each of us.

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We topped off the beautiful evening with a jaunt down the street to a delicious open-air local eatery, accompanied by happy chatter and a little bluegrass music.  I am so lucky to have these friends in my life and wonderful, fun nights like these.  Cheers to friends, Fridays, fun and the future.

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chocolate pound cake with chocolate glaze

Some foods are so nostalgic.

Bring back nostalgic memories with this rich chocolate pound cake with creamy chocolate glaze.

For me, chocolate glazed cake is one of them.  This recipe is slightly adapted from my grandmother’s chocolate pound cake recipe that has been passed down through the generations.  I don’t recall having this particular cake much when I was growing up, but I do remember a similar cake my mom used to make.   The cake of my childhood was a chocolate sheet cake and had a can of Hershey’s syrup in the icing.  That’s right, I said a CAN, not a bottle.  Old school.

Bring back nostalgic memories with this rich chocolate pound cake with creamy chocolate glaze.Fortunately, or maybe unfortunately, depending on how you look at it, there is no syrup in sight for this cake.  There is, however, a dreamy chocolate glaze that drizzles down the sides of the cake.  Don’t neglect the glaze.  It is delicious and kind of makes the cake look like a giant chocolate cruller.  Never a bad sight.

Bring back nostalgic memories with this rich chocolate pound cake with creamy chocolate glaze.

I like to dust the pan with cocoa powder instead of flour when making chocolate cakes.  It prevents those white powdery patches on your cake when you release it from the pan.  Little tricks like these are my favorite; they are like secrets that stay safe between you and your kitchen.

Unless of course you announce them on the internet.

Oh well, all in the name of good baking.

Bring back nostalgic memories with this rich chocolate pound cake with creamy chocolate glaze.

Usually I’m a big dark chocolate fan – the darker the better – but this cake has a great richness without adding any dark chocolate.  We stick with the basics for this classic treat.  A little coffee enhances the chocolate flavor without making the whole cake taste like an espresso.

We then have the pour and drizzle.  Yum.  See what I’m talking about with the cruller action going on?

Bring back nostalgic memories with this rich chocolate pound cake with creamy chocolate glaze.

The cake has a perfect crumb, slightly dense but not heavy, and the creamy glaze adds another layer of chocolaty deliciousness.  The edges of the cake are the best.  The sides are coated in chocolate glaze, the bottom sticks to the serving plate and is slightly brownie-like, especially if served warm.  Scrape up every last bit of the goodness and let the nostalgia and memories flood your thoughts.

Bring back nostalgic memories with this rich chocolate pound cake with creamy chocolate glaze.

Chocolate Pound Cake with Chocolate Glaze

1 ½ cups butter, softened
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa powder, plus more for pan
1 ¼ cups milk or half-and-half
1 teaspoon vanilla
1 ½ teaspoons brewed coffee

Chocolate Glaze
2 ¼ cups powdered sugar
3 tablespoons cocoa powder
¼ cup butter, softened
4 tablespoons milk

To make the cake:
Preheat oven to 350 degrees F. Spray a bundt pan with non-stick cooking spray and shake cocoa powder around the pan until fully coated (as you would usually do with flour).

Cream the butter in the bowl of an electric mixer. Gradually add in the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking powder, salt and cocoa. Add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour. Add the vanilla and coffee to the batter and mix until combined.

Pour the batter into your prepared pan and bake for about 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 10-15 minutes then invert onto a serving plate (not onto a cooling rack as shown. It looks good, but it is very difficult to move the cake from the rack).

To make the glaze:
In the bowl of an electric mixer, combine the powdered sugar and the cocoa powder.  Add the butter and milk and beat until smooth.

Spoon the chocolate glaze over the warm cake, letting it drizzle down the sides.  This cake is great served warm, cool, or chilled.

Bring back nostalgic memories with this rich chocolate pound cake with creamy chocolate glaze.

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