Tag Archive: Chocolate

Valentine’s Day Favorites at 1840 Farm

Valentine’s Day usually comes and goes in a flash.  This year, it falls on the Friday before a three-day weekend here at 1840 Farm.  That 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 weekend is through.

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Permanent link to this article: http://1840farm.com/2014/02/valentines-day-favorites-at-1840-farm/

Make Your Own Magical Ice Cream Topping

There’s something magic about pouring Magic Shell on top of a scoop of ice cream.  It comes out of the bottle as a shiny liquid, hits the cold surface of the ice cream and transforms into a matte, solid topping right before your eyes.    I loved it when I was a child and my children feel the same way.

A few weeks ago, I happened upon a recipe for a homemade version of magic shell.  It only required two ingredients, both of which I happened to have on hand.  The process was as simple as warming the ingredients and stirring them until they formed a congruous mixture.

I take great pride in finding new ways to replace store bought items with simple, delicious, homemade alternatives.  If the process can also be used as a homeschool science lesson, all the better.

In moments, I had assembled my children and the ingredients to make our own version of the crispy, magical ice cream shell topping.  A few minutes later, we gathered around  bowls of ice cream for the moment of truth.  I spooned a bit of the liquid topping over the first scoop.  We all waited, eager to see if magic would happen.  It did, producing a lovely, solid shell over the top of each scoop.  We used our spoons to crack open the shell and take the first taste.

The flavor of the topping was extraordinary.  The subtle flavor of coconut was paired beautifully with our homemade vanilla extract and the dark chocolate chips we had used.  We all agreed that this homemade version was delicious.  We couldn’t wait to try it with different chocolates, white chocolate, and other flavored baking chips we had in the pantry. The possibilities were endless and sure to put smiles on my children’s faces.  Now that’s magic!

Homemade Magic Shell Ice Cream Topping
adapted from Two-Ingredient Magic Shell by Food52

We used chocolate chips in this recipe, but you could use chopped chocolate with equally delicious results.  Both the coconut oil and chocolate are liquid when heated, solid at room temperature.  Should your mixture become too thick to spoon over ice cream, simply warm it for a few seconds in the microwave.

3/4 cup (120 grams) chocolate chips or chopped chocolate
1/3 cup (80 grams) coconut oil
1/2 teaspoon vanilla extract

Place the chocolate and coconut oil in a microwave safe bowl.  Microwave in 30 second increments, stirring each time, until smooth.  Add the vanilla extract and stir to combine.  Allow the mixture to cool slightly before pouring over ice cream.  Store at room temperature, warming if necessary to re-liquefy.

Permanent link to this article: http://1840farm.com/2013/08/make-your-own-magical-ice-cream-topping/

Chocolate Mocha Zucchini Cake

Chocolae Zucchini Cake at 1840 FarmDuring gardening season, we celebrate every piece of fresh fruit and vegetable grown at 1840 Farm.  We eat as much as we can while it is at its fresh best.  We also can, pickle, and freeze our garden harvest so that we can enjoy the fruits of our labor during the long, cold winter.  It’s a constant race against time trying to make sure that not a single morsel goes to waste.

During summers that include a bumper harvest of zucchini, I like to find ways to include it in savory and sweet dishes.  Incorporating shredded zucchini into baked goods isn’t anything new.  My mother made zucchini bread every summer when I was a child.  Making a zucchini cake with chocolate and mocha flavor puts a new spin on an old favorite.

Zucchini adds an unbelievable moist texture to baked goods without altering the flavor.  It can be used as a substitute for oil in cakes and breads with excellent, delicious results.  This cake is no exception.  The flavor is rich, full of chocolate and espresso flavor.  The texture is moist and evenly dense.

Chocolate Mocha Zucchini Cake is  delicious served warm with a small scoop of vanilla bean ice cream.  When fresh berries are available, I love to serve it topped with whipped cream and fresh berries straight from our garden.  No matter how you serve it, this cake is sure to be a hit with the chocolate lovers at your family table.

Chocolate Mocha Zucchini Cake
makes 12 servings

I like to use espresso powder in this recipe to deliver a wonderfully rich coffee flavor.  If you don’t have espresso powder on hand, you can substitute 4 ounces of strong coffee for part of the milk called for in the recipe.

The water content in zucchini can vary wildly, so the baking time for this recipe is a guideline.  You may find that your cake needs 10-15 minutes of additional time in the oven if your zucchini was particularly moist.  If you use frozen zucchini, I have found that defrosting the zucchini and draining it before adding it to the recipe yields more consistent results.

I like to use my silicone bundt pan when baking this recipe.  I find that it helps the cake to remain moist as it bakes and cools.  A metal bundt pan or a standard cake pan could also be used.  If using a different pan, simply adjust the cooking time as needed, removing the cake from the oven as soon as a toothpick inserted in the middle comes out cleanly.

2 ounces (1/2 stick) butter, melted
2 ounces oil
2 ounces plain yogurt
1/2 cup (96 grams) granulated sugar
1/2 cup (96 grams) brown sugar
1 1/2 cups (120 grams) unsweetened cocoa powder
1 Tablespoon espresso powder
1 Tablespoon vanilla extract
8 ounces shredded zucchini (see note above)
3 large eggs
1 1/2 cups (180 grams) All-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
7 1/2 ounces (1 cup minus 1 Tablespoon) milk
1 Tablespoon apple cider vinegar

Preheat the oven to 350 degrees Fahrenheit and prepare a bundt pan by spraying lightly with pan spray or brushing with melted butter.  Place the bundt pan on a baking sheet and set aside as you prepare the batter.

In a large mixing bowl, combine the melted butter, oil, yogurt, sugar, and brown sugar.  Mix until  smooth before adding cocoa powder, vanilla, espresso powder, eggs, and zucchini.  Stir until the zucchini and cocoa are fully incorporated and the batter is smooth.  Add the flour, baking soda, baking, powder, and sea salt and stir until just combined.  Add the milk and vinegar and mix until the batter is completely smooth.

Transfer the batter to the prepared bundt pan.  Place the cake in the middle of the oven and bake for 50 to 60 minutes, adjusting baking time as needed .  The cake is done when a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached.

Allow the cake to cool at least 10 minutes in the pan before inverting on a wire rack to cool completely.  Serve warm or at room temperature.


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, 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/2013/07/chocolate-mocha-zucchini-cake/

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 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.

                  Valentine's Day Cupcakes at 1840 Farm

Chocolate Cupcakes with Strawberry Buttercream Frosting
makes 24 frosted cupcakes

1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 cup (8 ounces) milk
6 Tablespoons sour cream
2 Tablespoons apple cider vinegar
1 teaspoon vanilla extract
1 1/4  cup (150 grams) all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt

4 ounces butter, softened
2-3 Tablespoons strawberry syrup
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

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.

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.

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.

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.

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. 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.

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.

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

 

A link to this post can be found on

From The Farm Blog Hop
The Creative HomeAcre Hop along with many other creative links.

Permanent link to this article: http://1840farm.com/2013/02/chocolate-cupcakes-with-strawberry-buttercream-frosting/

Dark Chocolate Butter Cookies with Stout Buttercream Frosting

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
makes 18-24 cookiesOXO Mini Beaker Set

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.  I had a brand new set of OXO’s mini beakers sitting close by.  Suddenly, just a small taste of his stout found its way into the beaker and then 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.

8 ounces butter, softened
3/4 cup (144 grams) granulated sugar
1 large egg
1 Tablespoon vanilla extract
1 3/4 cup (210 grams) All-purpose flour
1/2 cup (60 grams) cocoa powder
4 Tablespoons Ovaltine Chocolate Malt powder
2 teaspoons baking powder
1/4 teaspoons sea salt

4 ounces butter, softened
1/2 cup Ovaltine Classic Malt powder
1 1/2 cups (180 grams) powdered sugar
2 Tablespoons stout beer

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.

Rolling Pin Rings at 1840 FarmRemove 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.

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.

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.

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.

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.

Buttercream can be piped or spread on the cookies as soon as they are completely cool.

You can open a printable PDF of this recipe by clicking on the link below.
Chocolate Butter Cookies with Stout Buttercream Frosting

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1840 Farm is proud to be participating in the OXO “Be a Good Cookie” campaign. We hope to do our part to raise awareness for Cookies for Kids’ Cancer.  You can help this fantastic organization by purchasing a “be a good cookie” limited edition spatula.

2012 OXO Spatula

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/

Pumpkin Bars with Dark Chocolate Chips

1840 Farm Pumpkin Bars with Dark Chocolate Chips

Every year, we celebrate the arrival of autumn by bringing our favorite fall foods back into the regular rotation on our kitchen menu board.  Mushrooms, sweet potatoes, and New England Cheese squash begin to dominate the dinner recipes.  Pumpkin takes center stage where desserts are concerned.

As a child, I didn’t eat pumpkin very often.  I loved pumpkin pie and it was ever-present at fall family gatherings.  It was guaranteed to be part of any Thanksgiving celebration, especially if my paternal grandmother had anything to do about it.  Other than pumpkin pie, we didn’t eat many pumpkin baked goods.  Instead, our desserts tended to lean towards the chocolate end of the dessert scale.

Then I met my husband, a man who loves all things pumpkin.  Since he also loves chocolate, this recipe was the perfect combination.  Once I started making these pumpkin bars with dark chocolate chips, we were both happy to see fall arrive at 1840 Farm.

Pumpkin Bars with Dark Chocolate Chips
serves 18

3/4 cup (6 ounces)  butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
1/4 cup (2 ounces) plain yogurt
1 large egg
2 cups (240 grams) All-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 cup dark chocolate chips

Preheat oven to 350 degrees Fahrenheit. Position an oven racks in the middle of the oven. Line a 9×9 baking pan with parchment paper.  Set aside.

In a large bowl, combine the melted butter and sugar, stirring to combine.  Add vanilla extract, pumpkin puree, yogurt, and egg and stir until completely smooth.  Add the remaining ingredients and stir just until fully incorporated.  Resist the urge to over mix.

Transfer the batter to the prepared baking pan, spreading evenly.  Place the pan in the oven and bake for 35—40 minutes, rotating the pan after the first 20 minutes.  The bars are done when a toothpick inserted in the middle comes out clean with small crumbs attached.

Serve warm or at room temperature.

To view a printable copy of this recipe, click the link below to open the PDF file.

1840 Farm Pumpkin Bars with Dark Chocolate Chips

 

This recipe is part of the Farm Girl Blog Fest #5 on Fresh Eggs Daily

Permanent link to this article: http://1840farm.com/2012/10/pumpkin-bars-with-dark-chocolate-chips/

Chocolate Malt Cupcakes with Malted Buttercream Frosting

Every birthday celebrated at 1840 Farm depends on these cupcakes to mark the occasion as special. They are a wonderful combination of chocolate, vanilla, and malt flavors that merge to provide a depth of flavor not usually found in a standard chocolate cupcake. The flavor of the cake is slightly tangy and reminiscent of red velvet cake.  The malt flavor within the cupcake is subtle, but enriched by the addition of the malted buttercream frosting.

In addition to being delicious, the malted buttercream can be tinted in a variety of deep colors before being added to the cupcakes. The underlying color from the malt powder will help to create richer looking dark colors. I have used it on a variety of decorated cupcakes and cakes and find that it always colors wonderfully when the desired result is a tint on the darker end of the color spectrum.

These cupcakes are very moist and will keep at room temperature for several days without drying out. They can also be frozen individually and then placed in a freezer bag until they are needed. To defrost them, allow them to sit at room temperature in the freezer bag until fully thawed before topping with the malted buttercream.

Chocolate Malt Cupcakes with Malted Buttercream Frosting
makes 24 frosted cupcakes

1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 cup (8 ounces) milk
6 Tablespoons sour cream
2 Tablespoons apple cider vinegar
1 Tablespoon Ovaltine classic chocolate malt powder
1 1/4  cup (150 grams) all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt

4 ounces butter, softened
1/2 cup Ovaltine classic malt powder
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

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.

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.

Measure the cocoa, malt powder, 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.

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.

To prepare the buttercream, place butter, malt powder, 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. Malted buttercream can be stored in an airtight container for several days.

Once the cupcakes are completely cool, frost each one with the malted 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.

 

To view a printable copy of this recipe, click the link below to open the PDF file.

1840 Farm Chocolate Malt Cupcakes with Malted Buttercream Frosting Recipe

Want to make a decorative cupcake wrapper like the one 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

 

This post was part of the Farm Girl Friday Blog Fest #2 on Fresh Eggs Daily .

Permanent link to this article: http://1840farm.com/2012/09/chocolate-malt-cupcakes-with-malted-buttercream-frosting/

Chocolate Chip Gooey Butter Cake

Last month, I shared  my recipe for blueberry gooey butter cake.  We were right in the heart of blueberry season here at 1840 Farm.  Adding fresh berries to our family favorite gooey butter cake was a natural way to celebrate our best blueberry season ever.

For me, there are certain ingredients that never go out of season.   Chocolate always seems to be near the top of that list.  We all love chocolate and it finds its way into many of our favorite baked goods.

Chocolate chips are a lovely addition to our favorite gooey butter cake recipe no matter the season.  They perfectly balance the sweet, creamy topping both in appearance and taste.  One bite and you’ll agree:  chocolate is always in season!

Chocolate Chip Gooey Butter Cake
serves 12-16

2 1/2 cups (300 grams) All-purpose flour
1 1/2 cups (288 grams) granulated sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
4 ounces butter, melted
1 large egg
2 ounces milk
8 ounces cream cheese, softened
4 ounces butter, melted
2 large eggs
1 Tablespoon vanilla extract
3 cups (360 grams) powdered sugar
1/2 cup (60 grams) chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Make the crust by combining flour, sugar, baking powder and salt in a large bowl.  Add melted butter and stir to combine.  Add the egg and milk and stir to fully incorporate.  The mixture should be crumbly and evenly moistened.

Evenly press the crust mixture into an ungreased 13 x 9 inch pan.  Set aside while the topping is prepared.

To prepare the topping, combine softened cream cheese and melted butter in a large bowl and stir until smooth.  Add the eggs and vanilla and whisk until smooth.  Add the powdered sugar and stir until fully incorporated.

Pour topping over the prepared crust and spread to completely cover the crust.  Sprinkle the chocolate chips over the top of the filling.  Bake in the preheated oven for 35-45 minutes.

The cake is done when the topping develops a light brown color.  The topping should not be completely set in the middle as it will firm up as the cake cools.  Remove the cake from the oven and cool at least 30 minutes before slicing.  If desired, sprinkle lightly with powdered sugar before serving.

To download a printable copy of this recipe, click the link below to open the PDF file.

1840 Farm Chocolate Chip Gooey Butter Cake Recipe


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, 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/2012/09/chocolate-chip-gooey-butter-cake/

Nesting Instinct

The Easter table at 1840 Farm will have a touch of whimsy this year:  at least for a few moments.  I know that my son’s white chocolate nest place card with candy coated eggs won’t stand a chance.  The eggs will be history in a matter of seconds.  Then the nest will fall prey to a six-year-old who loves both white chocolate and coconut.

I can almost picture his plate with only the small flag remaining where the nest used to be.  I won’t mind a bit.  I’ll be happy to have made something that brings beauty and deliciousness to our table in the same bite.

I shared the instructions for making these chocolate nests on CommunityChickens.com  for the publishers of Mother Earth News and Grit Magazine.  For a family that holds its flock of heritage breed hens in high regard, they seemed like the perfect way to celebrate the arrival of spring to our farm.  To learn how you can make these adorable and delicious place cards for your Easter table, read “Welcome to the Easter table at 1840 Farm.”

In a matter of weeks, the newest batch of day old baby chicks will make 1840 Farm their home.  For the first time ever, we’ll be adding a few fancy bantam hens to the mix.  After they arrive, there will be an unending supply of adorable baby chick photos and videos to share along with product giveaways and money-saving offers.  To make sure that you don’t miss out on any of the fun, follow 1840 Farm on Facebook to get the daily news from the coop.

Permanent link to this article: http://1840farm.com/2012/04/nesting-instinct/

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/

Chocolate Chip Meringue Cookies

I should be tired of cookies.  Tired of baking them, tired of eating them.  It hasn’t happened in spite of the fact that December has been chock full of them here at 1840 Farm.  I don’t think that there has been a day during this entire month when there wasn’t a freshly baked cookie available for duty at bedtime snack.

We usually have plenty of cookies around the farmhouse during the holidays.  It just wouldn’t seem like the holidays here if there weren’t a few cookies cooling on the kitchen counter.  But this year there have been even more than usual.  I can’t blame Santa for this one.  Instead, there have been two other reasons why our cookie baking has been never-ending.

First, we were trying to promote OXO’s Cookies for Kids’ Cancer “Be a Good Cookie” campaign.  We’ve been sharing our favorite cookie recipes and trying to “bake a difference”.

The second reason we’ve been in such a cookie mood here is much simpler.  Our first pair of goat kids left the farm right before Christmas to make their new home in Vermont.  Since then, we’ve been bringing pounds of fresh milk into our farmhouse kitchen twice a day.   Nothing goes better with a cookie than a fresh glass of milk.  It seems only right to make sure that there are always homemade cookies to go with the glasses of fresh milk my children continue to request at every meal.

This week I felt the need to make a batch of chocolate chip meringue cookies.  My family felt the need to remind me how delicious they are and proceed to attack the plate of cookies.  I can’t entirely blame them for the fact that there are only a handful left.  I did help them a little.  I mean, I needed something to go with my fresh glass of goat’s milk.

Chocolate Chip Meringue Cookies
makes 6 dozen 1 inch cookies

These cookies have two requirements:  a properly beaten meringue and a constant oven temperature.  Both are easily achieved using a few simple steps.  First, wipe your mixing bowl and beaters with a paper towel moistened with white vinegar before beating your egg whites.  This will ensure that your bowl and beaters are free of any fat.  Fat residue will jeopardize your ability to whip the meringue into stiff, glossy peaks.  Secondly, if you have an oven thermometer, this is the perfect time to use it.  Meringues need a low constant temperature to dry their batter without browning them.  Preheat your oven and leave the door closed while the cookies bake.  The end result will be a snowy white meringue that tastes as delicious as it looks.

      

4 large egg whites
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup (144 grams) granulated sugar
4 ounces bittersweet chocolate, chopped finely

Preheat the oven to 240 degrees Fahrenheit.  Line three baking sheets with nonstick liners or parchment paper.  Wipe the inside of a large mixing bowl with a paper towel moistened with white vinegar.  Set bowl aside and wipe the surface of the beaters from a handheld or stand mixer.

Place egg whites in the prepared bowl with sea salt, cream of tartar, and vanilla extract.  Beat on high until the mixture is transformed into soft, foamy peaks.  Continue beating on high-speed while adding the sugar 2 Tablespoons at a time.  Beat until the meringue is stiff but remains glossy in appearance, approximately 2-4 minutes.  Using a spatula, gently fold in the chopped chocolate pieces until evenly distributed.

Meringues can be dropped by even teaspoons or piped using a piping bag without a tip (the chocolate pieces will prevent the meringue from piping correctly through a decorating tip).  Drop or pipe all of the batter onto the prepared baking sheets.

Bake in a preheated oven for 60-90 minutes.  If the cookies begin to brown, reduce the oven temperature by 25 degrees.  When the meringue cookies are finished, they will have a dry exterior and lift away cleanly from the parchment paper.  At this point, remove the baking sheets from the oven to a wire rack to cool completely.  Store cool cookies in an airtight container at room temperature.

To view a printable copy of this recipe, click the link below to open the PDF file.

Chocolate Chip Meringue Cookies

 


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Cookie Memories

We have been baking a lot of cookies lately.  No one here at 1840 Farm seems to mind.  So far we’ve had chocolate crinkles, chocolate mint meltaways, oatmeal white chocolate chip, coconut macaroons, espresso chocolate chip shortbread, and Mr.1840 Farm’s famous chocolate chip.  When I mentioned in my last post that December would be a month chock full of cookies, I really meant it.

When I decided to make chocolate crinkle cookies over the weekend, I reached for my grandmother’s recipe card box.  It is far from fancy.  In fact, it is a simple index card box that I decorated with stencils for her when I was about 12 years old.  I walked through the memories of my childhood by simply reading the recipes stored inside.  When I landed on the card for chocolate crinkles, I found that it was not clipped from a magazine or the daily newspaper.  It was written by hand which somehow made it all the more powerful.

Moments later, my son and I were holding court in our farmhouse kitchen.  Holiday music was floating through the air and the oven was warming up to temperature.  We read through the recipe and gathered our ingredients.  Soon the dough had been made and it was time to form the cookies.

As my son rolled each cookie in its powdered sugar coating, I couldn’t help but smile.  I knew that decades earlier, my grandmother had stood in her kitchen carefully rolling each cookie in powdered sugar before sliding the baking sheet into the oven.  Here he was three generations later doing the same.

A recipe passed on to you from generations past or from neighbors present is the equivalent of a culinary time capsule.  No matter how much time passes from the moment it enters your kitchen to the time that you follow its directions to create it, you will be reminded of the person who gave it to you or the moment you first tasted it. The recipe’s aroma and taste carry with them the warm memory of that person, place and time.

I have spoken of food memory before, but I believe it to be an incredibly powerful force.  I need only look back as far as Thanksgiving this year to affirm this belief.  Our table was full of family recipes from  cinnamon apple slices to pumpkin pie.  Every bite reminded me of the years spent at holiday tables enjoying those dishes with family.

I do believe in the power of not only a recipe, but in sharing a recipe with someone.  The sharing of recipes used to be commonplace.  I remember my mother returning home from holiday parties and PTO meetings with a new recipe in hand.  She would tell me whose recipe it was and explain what the dish had looked and tasted like.  Then we would make plans to make it ourselves.  For a child who loved to cook, it was incredibly exciting.  I still use several of those recipes for my family.  Each time I make them, I am reminded of the person who shared the recipe.

1840 Farm Chocolate Crinkle Cookies
makes 3 dozen cookies

I’ve made no secret that this recipe brings back a flood of childhood memories for me.  I substitute Ovaltine chocolate malt powder for half of the cocoa called for in the original recipe.  The malt adds a depth of flavor that my family enjoys even if the malt flavor itself is very understated.  If you prefer, you may omit the Ovaltine and double the amount of cocoa.  If you do, I would add another 1/4 cup of granulated sugar to the dough in order to balance out the increase in unsweetened cocoa powder.

   

1/2 cup (60 grams) powdered sugar
1 stick (4 ounces) butter, softened
1 cup (192 grams) granulated sugar
6 Tablespoons (30 grams) unsweetened cocoa powder
6 Tablespoons (33 grams) Ovaltine chocolate malt powder
1 teaspoon vanilla extract
2 large eggs
1 2/3 cup (200 grams) All-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.  Line two baking sheets with nonstick liners or parchment paper.  Place powdered sugar in pie plate or casserole dish.  Set aside as you prepare the cookie dough.

Cream butter and sugar together using a mixer or food processor.  Add cocoa, Ovaltine powder and vanilla and blend.  Add eggs and mix until fully incorporated.  Add flour, baking powder and salt and mix just until combined.  If time allows, the dough may be chilled in order to make forming the balls of dough a less messy task.

Form approximately 1 Tablespoon of dough into balls.  Roll each ball in powdered sugar and place on cookie sheet spacing cookies about 2 inches apart from each other.  Bake for 10-12 minutes or until the surface of the cookie is puffed and cracked.  Set aside to cool for 15 minutes.  Remove from the baking sheet to a wire rack to cool completely.  Enjoy!


This post was featured in The 1840 Farm Community Newsletter. 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/2011/12/cookie-memories/

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