Category Archive: Valentine’s Day

Chocolate Cream Pie

Chocolate Cream Pie BrandedChocolate.  Cream.  Pie.  Need I say more?  I didn’t think so.  What could be better than a combination of rich, chocolate cream made from scratch over a crumb pie crust topped with vanilla bean whipped cream?  For a pie lover like me, adding chocolate to the mix sends this recipe to the top of my favorites list.

With Valentine’s Day fast approaching, this recipe is perfect for treating your loved ones to a delicious homemade dessert.  My Valentines are chocolate lovers, so this pie often finds a place at our table on and around Valentine’s Day.  It never fails to delight each and every one of them.

In our house, we bake and eat around food allergies, so the first step in any recipe is ensuring that the ingredients are safe to keep in our nut free home.   Finding premium quality chocolate that is free from nut allergens would be a difficult task if it wasn’t for Vermont Nut Free Chocolates.  Thanks to their delicious line of nut free baking ingredients, chocolates, and treats, I always know that the baking ingredients I keep in the pantry and use in our farmhouse kitchen are safe for our whole family.

In this recipe, I use three different types of chocolate from Vermont Nut Free Chocolates.  I found that combining milk chocolate, dark chocolate, and unsweetened chocolate yielded the most delicious result.  If you don’t have nut allergies to consider when making this dessert, you can substitute your favorite brand of chocolate when making this recipe with equally delicious results.

This pie is also the perfect recipe to use the very best vanilla extract you have available.  In our house, that means reaching for our homemade vanilla extract.  Its rich amber color, intense flavor, and fragrant aroma are the perfect counterpoint to the chocolate filling and whipped cream topping.  You can learn more about making your own vanilla extract and our vanilla extract kits in our Mercantile Shop.

I hope that you will enjoy making and serving this delicious pie as much as I do.  I turn to it time and time again when I want to treat my family to a dessert that puts a smile on every face gathered around our table.  It never disappoints!

 

Chocolate Cream Pie
Print
For the Crumb Pie Crust
  1. 200 grams (approximately half a box) of graham crackers
  2. 6 Tablespoons butter, melted
For the Chocolate Filling
  1. 4 large egg yolks
  2. 2/3 cup granulated sugar
  3. ¼ cup cornstarch
  4. ½ teaspoon salt
  5. 2 ½ cups whole milk
  6. 3 ounces milk chocolate
  7. 3 ounces dark chocolate
  8. 1 ounce unsweetened baking chocolate
  9. 2 Tablespoons butter
  10. 1 Tablespoon vanilla extract
For the Whipped Cream Topping
  1. 8 ounces heavy whipping cream
  2. 1 Tablespoon granulated sugar
  3. 1 teaspoon vanilla extract
To Make the Crust
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the graham crackers in a food processor or blender. Pulse/process until the crackers have been reduced to fine crumbs. If you prefer, you can place the graham crackers on a sheet tray and use a rolling pin to crush them to a uniform, fine crumb.
  3. Melt the butter in a small saucepan or microwave. Place the graham cracker crumbs and butter in a medium bowl and stir until the crumbs are evenly moistened. Transfer the crumb mixture to a pie plate and gently press it into the bottom and sides of the pan. The crumbs should come together to form a crust.
  4. Transfer the pie plate to the preheated oven. Bake for 15 minutes. Remove the plate from the oven and allow the crust to cool to room temperature.
To Make the Chocolate Filling
  1. In a medium saucepan, combine the egg yolks, sugar, cornstarch, and salt. Whisk the ingredients together until they form a thick, smooth mixture. Slowly add the whole milk, whisking to fully combine and prevent lumps from forming. Place the saucepan over low heat and add the chocolate, whisking until it is completely melted and the mixture is smooth. Increase the heat to medium and bring to a simmer, stirring occasionally to prevent the mixture from scorching on the bottom of the pan. Simmer until the mixture is thick enough to coat the back of a spoon.
  2. Remove the pan from the heat. Add the butter and vanilla and stir until the butter is melted and the mixture is smooth. Allow to cool slightly as you prepare the whipped cream, stirring occasionally to prevent a skin from forming on the surface. Once the mixture has cooled to lukewarm or room temperature, transfer it to the pie plate, spreading it evenly over the baked pie crust.
To Make the Whipped Cream Topping
  1. Place the whipping cream, sugar, and vanilla extract in the bowl of a stand mixer or a large mixing bowl. Using a whisk attachment for your stand mixer or beaters for a hand mixer, beat the cream and sugar on high speed until it forms stiff peaks.
  2. Transfer the whipped cream to the pie, spreading it gently to evenly cover the surface of the chocolate filling. Chill the pie until you are ready to serve.
Notes
  1. Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates baking pieces and cocoa powder. You can learn all about them at www.vermontnutfree.com.
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This recipe is included in our Valentine’s Day recipe gallery.  You’ll find our favorite homemade Valentine’s Day recipes there just waiting for you!

Valentines Gallery


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Permanent link to this article: http://1840farm.com/2017/01/chocolate-cream-pie/

Farmhouse Style Valentine’s Day Favorites

ValentineBasket Card RecipeHere at 1840 Farm, we’re counting down the days until Valentine’s Day.  We’ve been making dozens of our heart shaped baskets and sending them on their way to customers from coast to coast.  We’ve also been dreaming of getting into the farmhouse kitchen to make up a few of our favorite Valentine’s Day treats.   Now I just have to decide which recipe to make first!

We have highlighted our favorite Valentine’s Day recipes in the photo gallery below.  These are the recipes we love to share with friends and family to celebrate the holiday that is all about taking time to tell those people near and dear to you just how important they are.  From dark chocolate butter cookies and brownies to delicious buttercream frosting flavored with a bit of a great stout beer, you’re sure to find something to put a smile on your Valentine’s face.

You can access any of the posts by clicking on the photos below. Happy Valentine’s Day!

 

 

Permanent link to this article: http://1840farm.com/2016/02/valentinesday/

How to Make A Heart-Shaped Cake

How to Make a Heart Shaped Cake BrandedThis time of year, everything seems to be heart-shaped.  From candies to baked goods and every sort of decorative item.  ‘Tis the season, I suppose.  Unfortunately, so many of these heart-shaped and Valentine’s Day themed projects, crafts, and recipes involve detailed steps and specialty supplies that I don’t have any use for until February 14th arrives again next year.

I prefer to celebrate Valentine’s Day in a much simpler, rustic manner.  That rustic sensibility makes this method for creating a heart-shaped cake one of my favorite ways to make something delicious for my Valentines.  With standard baking pans and a knife, you’ll have a beautifully shaped heart cake in moments.

The technique is amazingly simple and based much more on simple geometry than any special baking skills.  By dividing a round cake in half and joining it with a square-shaped cake turned on the diagonal, a heart is created.  It’s simple and extraordinary all in the same motion.  You’ll feel like a baking genius when the finished cake is presented in its perfect heart shape without anyone but you knowing the secret of its construction.

Bake your favorite cake recipe, doubling if necessary to create one 9 x9 square cake and one 9 inch round.  Allow the cakes to cool for a few minutes before removing them to a wire rack to cool completely.  Using a serrated or very sharp knife, cut the round cake in half.  You now have three cake portions ready to assemble into a single heart shaped cake.

HowtoMakeAHeartShapedCakeBanner

Turn the square cake on the diagonal on a cake board, cutting board, or large serving platter.  Add one half of the round cake to each side of the top edge of the diagonal cake to make a heart shape.  I have used a bright color of buttercream in this photo to help illustrate the shape of the three cakes when placed together.

Once you have created your heart-shaped cake, pile on the buttercream, candies, and other decorations.  I often make a cookies and cream buttercream frosting and decorate it simply with cookie crumbs.  No matter how you choose to decorate your cake, you’ll have a homemade heart-shaped delicious cake to share with your Valentine year after year!

 

 

Chocolate Mocha Buttermilk Cake
This recipe makes two thick cake layers. To make the heart shaped cake, I bake half the batter in a 9x9 brownie pan and the other half in a 9 inch round pan. This recipe can easily be cut in half to make a single cake. If you don't have buttermilk on hand, simply measure out an equal amount of milk before removing 2 Tablespoons and replacing it with apple cider vinegar. I often add crushed chocolate sandwich cookies to my buttercream to create a cookies and cream cake. You can make the buttercream with or without the cookies. Both versions are delicious!
Print
For the cake
  1. 2 cups granulated sugar
  2. 2 cups cocoa powder
  3. 2 ½ cups All-purpose flour
  4. 4 Tablespoons cornstarch
  5. 1 Tablespoon baking soda
  6. 1 ½ teaspoons baking powder
  7. 1 ½ teaspoons salt
  8. 2 cups buttermilk
  9. ½ cup strong coffee
  10. 6 large eggs
  11. ½ cup canola oil
  12. ½ cup sour cream
  13. 2 Tablespoons vanilla extract
For the buttercream frosting
  1. 1/2 cup butter, softened
  2. 1/2 cup shortening
  3. 1 Tablespoon vanilla
  4. 3 cups powdered sugar
  5. 1-2 Tablespoons milk or heavy cream
  6. 6 chocolate sandwich cookies, crushed (if desired)
For the cake
  1. Preheat oven to 350 degrees Fahrenheit. Position the oven racks in the top and bottom third of the oven. Prepare a 9x9 square brownie pan and 9 inch round cake pan by brushing with oil or butter and lining the bottom with a piece of parchment paper cut to size. Set aside as you prepare the batter.
  2. In a large bowl, combine the sugar, cocoa, flour, cornstarch, baking soda, baking powder, and salt. Use a whisk to combine and break up any lumps in the cocoa. Add the buttermilk and coffee and whisk to combine. Add the eggs and whisk to incorporate. Add the oil, sour cream, and vanilla extract and whisk until the mixture is completely smooth.
  3. Divide the batter evenly into the two prepared pans. I like to place each pan on a baking sheet before transferring to the oven in order to catch any drips while baking. Move the pans to the preheated oven. Bake for 45-50 minutes, rotating the pans halfway through the baking time. When a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached, it is finished baking.
  4. Remove the cakes from the oven to a wire rack. Cool for 10 minutes before using a sharp knife or offset spatula to loosen the cake from the sides of the pan before inverting the cake layers on to a wire rack to cool completely.
For the buttercream
  1. Place the softened butter and shortening in a large mixing bowl. Beat until the mixture is completely smooth. Add the vanilla and beat to combine. Add the powdered sugar in 1/2 cup increments, beating slowly after each addition to combine. Add milk or heavy cream as needed to help achieve a smooth, spreadable consistency. Add crushed cookies if desired and mix to combine.
  2. Spread the buttercream on the surface of the cooled cake. Additional sandwich cookie crumbs can be added to the sides and top of the cake if desired.
  3. If necessary, this buttercream can be thinned with the addition of more milk or heavy cream. Any leftover frosting can be stored in an airtight container.
Notes
  1. Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates baking pieces and cocoa powder. You can learn all about them at www.vermontnutfree.com.
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Permanent link to this article: http://1840farm.com/2015/02/a-heart-shaped-cake/

Valentine’s Day Favorites from the 1840 Farmhouse Kitchen

Valentine's Day Cupcakes at 1840 Farm

Valentine’s Day usually comes and goes in a flash.  This holiday seems like the perfect excuse to dust off all of our favorite Valentine’s Day recipes and enjoy each and every one of them before the moment has passed us by.  Like all of our recipes, these are nut free and perfect for treating that special someone in your life. 

For my Valentine, only chocolate will do.  Now I just have to decide which of our favorite recipes to bake!

 

 

Permanent link to this article: http://1840farm.com/2015/02/valentines-day/

Chocolate Cupcakes with Strawberry Buttercream Frosting

There’s something about the flavor combination of chocolate and strawberry that seems perfect for Valentine’s Day, or any day for that matter,   We do our best to eat seasonally here at 1840 Farm.  Eating seasonally during February in New England dictates that fresh strawberries are not on our dessert plates.

Luckily, we preserve pounds of fresh strawberries during berry season here at 1840 Farm.  All winter, we enjoy our own strawberry jam, strawberry syrup, and mixed berry preserves.  Every bite reminds us that each long winter day brings us one day closer to the next berry season.

Using a few Tablespoons of our strawberry syrup brings the sweet, earthy flavor of strawberries to the buttercream frosting that tops these cupcakes.  If you don’t have homemade strawberry syrup, an easy substitution can be made.  You can use a few Tablespoons of pureed strawberry preserves or strawberry ice cream topping found at the grocery store.  You will still have a delicious, strawberry flavored buttercream perfect for adding to cupcakes or cookies just in time to surprise your Valentine.

 

Want to make a decorative cupcake wrapper like those featured in the photo?  You can view the free template and make your own using any kind of paper you have on hand!

1840 Farm Cupcake Wrapper Template

                  Valentine's Day Cupcakes at 1840 Farm

Chocolate Cupcakes with Strawberry Buttercream
Yields 24
Using a few Tablespoons of our strawberry syrup brings the sweet, earthy flavor of strawberries to the buttercream frosting that tops these cupcakes. If you don’t have homemade strawberry syrup, an easy substitution can be made. You can use a few Tablespoons of pureed strawberry preserves or strawberry ice cream topping found at the grocery store. You will still have a delicious, strawberry flavored buttercream perfect for adding to cupcakes or cookies just in time to surprise your Valentine.
Print
For the Chocolate Cupcakes
  1. 1 cup granulated sugar
  2. 1/4 cup vegetable oil
  3. 2 large eggs
  4. 1 cup (8 ounces) milk
  5. 6 Tablespoons sour cream
  6. 2 Tablespoons apple cider vinegar
  7. 1 teaspoon vanilla extract
  8. 1 1/4 cup (150 grams) all-purpose flour
  9. 1/2 cup unsweetened cocoa powder
  10. 1 1/2 teaspoon baking soda
  11. 3/4 teaspoon baking powder
  12. 3/4 teaspoon sea salt
For the Strawberry Buttercream
  1. 4 ounces butter, softened
  2. 2-3 Tablespoons strawberry syrup
  3. 1 teaspoon vanilla extract
  4. 1 1/2 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Position the oven racks in the top and bottom third of the oven. If you are using silicone cupcake liners, lightly oil them or line with paper wrappers and place the silicone cups on two baking sheets. If using a cupcake tin, line each cavity with a cupcake wrapper.
  2. In a large bowl, combine the sugar and oil. Mix vigorously using a wire whisk until the mixture is light and fluffy. Add the eggs and whisk to fully combine. Add milk, sour cream, apple cider vinegar and vanilla extract and whisk until combined.
  3. Measure the cocoa, flour, baking soda, baking powder, and salt into a medium bowl. Use a spatula or whisk to combine the dry ingredients. Add the dry ingredients to the large bowl and mix well using a whisk or spatula until the batter is completely smooth.
  4. Fill the prepared cupcake wrappers 2/3 full with batter. Place the cupcakes in the oven and set the timer for 20 minutes. Halfway through the baking time, rotate the baking sheets. The cupcakes are done when a toothpick inserted in the middle comes out clean or with small crumbs attached. Remove the cupcakes from the oven and set on a wire rack to cool completely.
  5. To prepare the buttercream, place butter, 2 Tablespoons of strawberry syrup, and vanilla in a large bowl. Using a mixer, beat on high speed until the mixture is light and fluffy without any lumps. Add the powdered sugar and mix on low speed to blend. Once the sugar has begun to incorporate into the butter, mix on high speed for 1 – 2 minutes until the buttercream is completely smooth.
  6. Taste the buttercream to gauge the strawberry flavor, adding another Tablespoon of strawberry syrup if necessary. Strawberry buttercream can be stored in an airtight container for several days.
  7. Once the cupcakes are completely cool, frost each one with the strawberry buttercream using a spatula or piping bag with desired tip. Frosted cupcakes can be kept in the refrigerator, but the cold, dry environment of the refrigerator will eventually dry out the moist cake. For longer shelf life, store the cupcakes at room temperature and frost them as needed.
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Strawberry Simple Syrup
The flavor of a ripe strawberry. is always welcome at our farmhouse table. During strawberry season, we enjoy our strawberries eaten freshly picked from the berry patch, added to a few of our favorite baking recipes, and preserve many more as jam to last us through the long New England winter. On a blustery snowy day, that burst of strawberry flavor is a delicious reminder that we’re one day closer to the next strawberry season.
Print
Ingredients
  1. 1 pound strawberries, washed and stems removed
  2. 2 cups (384 grams) granulated sugar
  3. 1 Tablespoon fresh lemon juice
  4. 1 Tablespoon vanilla extract
Instructions
  1. Slice or roughly chop the strawberries before adding them to a medium pot with the remaining ingredients. Using a large wooden spoon or potato masher, crush the berries slightly. Set them aside for 20 to 30 minutes in order to allow the berries to begin releasing their juice.
  2. Place the pot over low heat and bring to a simmer, stirring occasionally. Simmer over low heat until the sugar has completely dissolved, approximately 5 minutes. Remove the pot from the heat and allow the syrup to cool to room temperature. Add the vanilla extract and stir to combine. At this point, you can choose to strain the mixture or leave the remaining pieces of strawberry in the syrup. If you strain the syrup, the berries can be added to a recipe or served as a topping over yogurt, ice cream, or a slice of cake.
  3. The syrup can be stored in the refrigerator for up to one month. I like to store a batch of strained syrup in a clean, repurposed bottle with a pourer spout in the refrigerator for adding to lemonade or using as a base for cocktails. Syrup with berries can be stored in the refrigerator in a mason jar or other glass container with a lid or canned as mentioned above.
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Permanent link to this article: http://1840farm.com/2013/02/chocolate-cupcakes-with-strawberry-buttercream-frosting/

Strawberry Jam Meringue Cookies

Strawberry Meringue Cookies at 1840 FarmMy family loves meringue. I have made meringue cookies flavored with peppermint, vanilla, and chocolate chips for years. What’s not to love? A properly made meringue is equal parts light, crispy, and delicious. These cookies up the ante with the addition of sweet strawberry jam.Strawberry Jam Meringues at 1840 Farm

The prospect of making a meringue can seem daunting, but don’t be fooled. Successfully making a meringue is much more about technique than anything else. You don’t need fancy equipment or years of experience as a pastry chef. Instead, you need only a bowl, mixer, and a secret weapon: white vinegar.

Fat residue in your mixing bowl or on the beaters of your mixer is the mortal enemy of meringue. Fat will impair the egg white’s ability to be whipped into stiff, glossy peaks. You can prevent this disappointment with one teaspoon of white vinegar. Before beating the egg whites, simply wipe the mixing bowl and beaters with a paper towel lightly moistened with vinegar. Doing so will ensure that your bowl and the beaters are free of any traces of fat.

So go ahead and give it a try. In mere minutes, you’ll have a beautiful cloud of meringue ready to flavor and bake.  You can drop the meringue by spoonfuls onto a baking sheet or use a piping bag to make beautifully decorative shapes.  With a little practice, you can even make beautiful hearts for your Valentine.  The baked hearts can be dipped in melted chocolate for an extra special Valentine’s Day treat.

Trust me, once you’ve mastered making the perfect meringue, you’ll be on your way to making a whole host of meringue based recipes.  If you’re a henkeeper like me, you’ll love whipping fresh egg whites from your flock’s eggs into a mile high meringue before baking it to share with friends and family. If you’re looking for a few new recipes that feature meringue, I’d highly recommend Individual Baked Alaska or my Great Grandmother’s Daffodil Cake.  Your family will be glad that you became a master at making fresh meringue!

Strawberry Meringue Cookies
You can drop the delicious meringue by spoonfuls onto a baking sheet or use a piping bag to make beautifully decorative shapes. With a little practice, you can even make beautiful hearts for your Valentine. The baked hearts can be dipped in melted chocolate for an extra special Valentine's Day treat.
Print
Ingredients
  1. 4 egg whites
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon cream of tartar
  4. 6 Tablespoons sugar
  5. 6 Tablespoons strawberry jam
  6. 1 teaspoon vanilla extract
Instructions
  1. Prepare a large mixing bowl and the beaters for your mixer by wiping with a paper towel lightly moistened with white vinegar.
  2. Preheat oven to 240 degrees Fahrenheit and position oven racks in the top and bottom third of the oven. If you have an oven thermometer, this is the perfect time to use it. An oven that is too warm will cause the delicate meringue to brown and the outside edge of the cookie to dry out. Line two baking sheets with parchment paper and set aside.
  3. Place strawberry preserves in a microwave safe bowl. Microwave for 20 seconds or until warm enough to stir easily with a spoon. Process warm preserves in food processor, blender, or using an immersion blender until smooth. Add vanilla extract to the smooth preserves and stir to combine. Set aside to cool as the meringue is prepared.
  4. Combine egg whites, salt, and cream of tartar in the prepared bowl. Mix on high speed until light and frothy. Continue to beat on high speed while adding the sugar one Tablespoon at a time. Beat the mixture until stiff peaks of meringue form. The meringue will be stiff and glossy and remain in the bowl when turned upside down. Gently fold in the strawberry mixture using a spatula. Fold until the mixture is well combined. I love the natural, pale pink color of the meringue. If you prefer a deeper, richer color, a few drops of food coloring can be added and folded into the meringue at this stage.
  5. One inch cookies can be formed using two spoons or a pastry bag. To use spoons, gently remove a spoonful of meringue from the mixing bowl and use the second spoon to slide the mixture on to the prepared baking sheet. A piping bag works well using a large round decorating tip.
  6. Bake the meringue cookies in the preheated oven for 90 minutes. When the meringue cookies are finished, they will have a dry exterior. Once they are cool, they will lift away cleanly from the parchment paper.
  7. Remove the baking sheets from the oven to a wire rack to cool completely. Once cool, the meringue cookies can be dipped in warm melted chocolate. Store cool cookies in an airtight container at room temperature.
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Permanent link to this article: http://1840farm.com/2013/02/strawberry-jam-meringue-cookies-2/

Dark Chocolate Butter Cookies with Stout Buttercream Frosting

Chocolate Cookies with Stout Buttercream Branded

What can I say about a chocolate butter cookie topped with buttercream frosting infused with the flavor of a great stout beer?  The word delicious comes immediately to mind.  In the end, maybe I don’t need to say anything.  Maybe I just need to share the recipe!

Chocolate Butter Cookies with Stout Buttercream
Yields 24
I have been making these chocolate butter cookies for several years. I traditionally serve them with my family's favorite malted buttercream frosting. The last time I made a batch, my husband was enjoying a delicious bottle of Founders Breakfast Stout. Suddenly, just a small taste of his stout found its way into the mixing bowl. The resulting buttercream was fantastic. The malt powder paired beautifully with the deep flavor of the stout. It was delicious on its own, but when it was piped on the chocolate butter cookies, a new family favorite cookie was born. Don't worry, if you don't have any stout on hand, vanilla extract can be substituted.
Print
For the Cookies
  1. 8 ounces butter, softened
  2. 3/4 cup (144 grams) granulated sugar
  3. 1 large egg
  4. 1 Tablespoon vanilla extract
  5. 1 3/4 cup (210 grams) All-purpose flour
  6. 1/2 cup (60 grams) cocoa powder
  7. 4 Tablespoons Ovaltine Chocolate Malt powder
  8. 2 teaspoons baking powder
  9. 1/4 teaspoons sea salt
For the Stout Buttercream Frosting
  1. 4 ounces butter, softened
  2. 1/2 cup Ovaltine Classic Malt powder
  3. 1 1/2 cups (180 grams) powdered sugar
  4. 2 Tablespoons stout beer
Instructions
  1. Using an electric mixer or food processor, cream the butter and sugar until it combines completely and makes a smooth paste. Add the egg and vanilla extract. Mix to combine. Add the flour, cocoa, malt powder, baking soda, and salt to the batter and mix just until combined. Do not overwork as this will result in a dough that is tough instead of delicate.
  2. Remove the dough to a sheet of parchment or waxed paper. Cover with a second sheet of paper. Using a rolling pin, roll the dough into a rectangle approximately 1/4 inch thick. Using rolling pin rings can make the task of rolling out the dough evenly much easier. Refrigerate the dough at least 45 minutes or until firm enough to cut cleanly.
  3. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with nonstick liners or parchment paper. Remove the dough from the refrigerator and cut into your desired shape. Place the cookies on the prepared baking sheets approximately 1 inch apart.
  4. Bake the cookies in the preheated oven for 14 to 16 minutes or until they are firm to the touch. Do not overbake. Remove from the oven and place trays on wire racks to cool completely.
  5. To make the buttercream, combine softened butter and malt powder using a mixer or food processor. Add stout beer to the butter and mix to incorporate. Slowly add the powdered sugar and mix until the mixture is completely smooth.
  6. Buttercream can be piped or spread on the cookies as soon as they are completely cool.
Notes
  1. Note: This dough works very well stored in the freezer. Simply roll the dough between sheets of freezer paper. Once the dough has frozen solid, it can be stored in a freezer bag. When you are ready to bake them, remove the frozen dough and cut into shapes as the oven preheats. Frozen cookies will require an additional 3-5 minutes in the oven, but taste identical to those made from freshly made refrigerated dough.
  2. Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates cocoa powder. You can learn all about them at www.vermontnutfree.com.
1840farm.com http://1840farm.com/

 


 

To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!

———-

Permanent link to this article: http://1840farm.com/2012/12/chocolate-butter-cookies-with-stout-buttercream-frosting/

Strawberry Jam Meringue Cookies

Happy Valentine’s Day!

In case you’re looking for a little baking inspiration today, give my recipe for Strawberry Jam Meringue Cookies on Foodie.com a try.  They can be piped into beautiful hearts and dipped in chocolate just in time for sharing with your Valentine!

Permanent link to this article: http://1840farm.com/2012/02/strawberry-jam-meringue-cookies/