Tag Archive: Chocolate

Memorial Day Favorites from 1840 Farm

MemorialDayFavoritesCollage

Memorial Day is the official kickoff to Summer and we feel like celebrating!  We’ll be enjoying a few of our favorite warm weather recipes with family and friends this weekend.  The temperatures are predicted to hit 90 degrees tomorrow, so we’ll be ready for a cold refreshing Franklin Cooler made with our homemade Raspberry and Rhubarb Syrup by midday!

Monday morning will start off with a Strawberry Puff Pancake using the bounty of fresh eggs our hens are providing.  For dinner, we’ll be grilling burgers and local sausages and topping them with Spicy Ginger & Garlic Quick Pickles and Classic Sauerkraut.  A Grilled Romaine Salad will be perfect as a side or as a main course for our friends that live a vegetarian lifestyle.  Add in a square of Chocolate Chip Gooey Butter Cake and everyone will leave our farmhouse table full and happy. PatrioticHolidayGraphic

Each year, we choose to commemorate Memorial Day by making a donation from our 1840 Farm Community to a veteran’s charity for every handmade basket sold in our Etsy Shop. It’s our small way of showing our deep appreciation for the sacrifices made by those who serve in our military and the families that support them.

This year, I want to give you the opportunity to help select the charity that will receive that donation. If you have a favorite charity that focuses on those who serve our nation, please visit our Facebook page and join in our discussion. Together, we’ll choose the charity that receives our donation. Then we’ll repeat the nomination process for Independence Day, Labor Day, and Veteran’s Day.

For all of you who have served in the military or are on active duty, please accept my heartfelt thanks for your service to our country.  To the families and friends who support those who serve, thank you for the sacrifices you make to support the bravest Americans among us.  As the flag flaps on our farmer’s porch, I am forever reminded that we owe a debt of gratitude to all who serve that can never be repaid.

I hope that you have a holiday weekend spent with friends and family filled to the brim with laughter, delicious food and drink, and memories in the making.

 

Warmly,

 

You can access any of the recipes by clicking on the photos below.

 

Permanent link to this article: http://1840farm.com/2016/05/memorialdayfavorites/

Farmhouse Kitchen Chocolate Chip Cookies and a Cookbook Review

Farmhouse Kitchen Chocolate Chip Cookies at 1840 FarmI have long believed that any day can be made better with a homemade cookie.  If the cookie happens to a perfectly made chocolate chip cookie still warm from the oven, all the better.  While I make many different types of cookies in our farmhouse kitchen, this chocolate chip cookie recipe is hands down our favorite.Cookie Love

This recipe was inspired by a cookbook I was sent to review for our readers.  I was ready to love this book immediately based on the delicious cookies shown on the cover.  Any book titled “Cookie Love” has my attention from the first page.

Cookie Love by Mindy Segal and Kate Leahy is filled with 60 intriguing cookie recipes from drop cookies to shortbread, sandwich, rugelach, and bars.  These aren’t the same recipes you’ve seen over and over again.  When I turned to page 23 and discovered a recipe for Smoky Bacon Candy Bar Cookies, I stopped in my tracks.

When I accept a cookbook to review, I like to select a recipe to test before sharing the cookbook with you.  To me, it seems like the best way for me to review a cookbook.   If the recipe doesn’t have clear instructions or produces something that doesn’t pass my family’s taste test, I don’t feel like I can encourage you to add it to your cookbook collection.

So, as I read through Cookie Love, I gave thought to which recipe I should choose for my review.  Smoky Bacon Candy Bar Cookies were definitely on the list, but I didn’t have all of the ingredients on hand.  A recipe for homemade Milanos definitely caught my eye.  Due to food allergies, my family can’t safely purchase the store bought version, so making a homemade take on these classics was very appealing.  There were so many beautiful photos of scrumptious looking cookies that it was a very difficult task to choose the first recipe to attempt.

WonderMixCookiesWMIn the end, I went with the Classic Chocolate Chip Cookie.  I was drawn to the story behind this recipe and the fact that my family would be sure to enjoy taste testing a batch of chocolate chip cookies.   I was right.  They loved these cookies and happily tasted one after another before giving them a collective thumbs up.

Since then, I have adjusted the recipe slightly, adding more of our homemade vanilla extract to deepen the vanilla flavor and reducing the salt called for in the original recipe.  I also like to reduce the baking temperature and slightly increase the baking time.  Doing so encourages the butter in the dough to melt a bit, spreading out to create a cookie that is thin and crisp around the edge and soft and chewy in the middle. 

These cookies are so popular with my family, that I keep our freezer stocked with balls of cookie dough that can be baked at a moment’s notice.   I allow the frozen dough to warm up as the oven preheats and then pop them in the oven.  With a few extra minutes added to the baking time, the cookies are perfectly baked and we can enjoy warm, gooey chocolate chip cookies in less than 20 minutes.

Cookie Love also includes helpful tips for choosing ingredients, mixing, shaping, and baking cookies.  I can’t wait to try a few more recipes here in the farmhouse kitchen.  Now I just have to decide which recipe to try next!

You’ll find Cookie Love listed in our Amazon Affiliate shop along with a full collection of my favorite cookbooks. You can also learn more about the book and its author by visiting the publisher’s site.  If you’re on the hunt for a new great cookbook, you can read more of my cookbook reviews and recipes inspired by my favorite cookbooks.

Farmhouse Kitchen Chocolate Chip Cookies
Yields 36
I like to use bittersweet chocolate chips in this recipe, but you can substitute your favorite chocolate chips or chunks. I often replace ½ - 1 cup of the All-purpose flour with an equal amount of our home milled whole wheat flour. The freshly milled flour adds a lovely bit of texture and earthly flavor to the finished cookies.
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Ingredients
  1. 1 cup (8 ounces) butter, softened and cubed
  2. 1 cup granulated sugar
  3. 1 cup brown sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 2 ½ cups All-purpose flour
  7. 1 teaspoon salt
  8. ½ teaspoon baking powder
  9. ½ teaspoon baking soda
  10. 8 ounces (2 generous cups) chocolate chips
Instructions
  1. Place the cubed butter in the bowl of your mixer fitted with a paddle or dough beaters. Mix on medium speed for 30 seconds, until the butter begins to smooth out a bit. Add the sugar and brown sugar before beating on medium speed until the mixture is completely smooth, approximately 2-4 minutes.
  2. Add the eggs and vanilla extract to the bowl and beat on low for a 10-20 seconds, just until combined. The batter may break up a bit, but don’t worry. It will come together when the dry ingredients are worked into the mix. Scrape down the bowl and beaters if necessary to gather the batter together before continuing.
  3. In a small bowl, combine the flour, salt, baking powder, baking soda, and chocolate chips. Stir to mix the dry ingredients.
  4. Add the dry ingredients in one addition to the mixer bowl. Mix on low speed until the dry ingredients have completely integrated into the dough. This should only take 30-60 seconds depending on the strength of your mixer. Take great care not to overmix the dough. Mixing develops the gluten in the flour and overmixing will encourage the dough to become tough.
  5. Transfer the dough to a covered container for storage in the refrigerator. Allow the dough to chill for a few hours or overnight. I often make a batch of dough and keep it in the refrigerator, baking a single evening’s cookies each night. Portioned balls of dough can also be frozen on a small tray and then transferred to a freezer bag for long term storage. Frozen dough can be baked by simply adding a few minutes to the baking time.
  6. When you are ready to bake some or all of the cookies, preheat the oven to 325 degrees Fahrenheit and position the oven racks to the top and bottom third of your oven. Line two baking sheets with parchment or a Silpat style liner.
  7. Create balls of dough using heaping 1 ½ Tablespoons (approximately 1 ounce or so). Place six balls on each baking sheet, spacing evenly to prevent the cookies from touching as they bake. Bake for 14-16 minutes, until the cookies have flattened and browned. Rotating the baking sheets halfway through the baking time will help to ensure that the cookies are evenly baked.
  8. Remove the cookies from the oven, allowing them to cool for a few minutes. As with any cookie, these are even more delicious when eaten while still warm with a cup of coffee or cold glass of milk.
Notes
  1. Baked cookies can be stored in an airtight container at room temperature for several days. Dough can be refrigerated for one week and frozen for several months.
Adapted from Cookie Love by Mindy Segal with Kate Leahy
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 Farmhouse Kitchen Chocolate Chip Cookies Group


 

The book reviewed in this post was sent to me free of charge by the Blogging for Books Program in order to allow me to evaluate its use here at 1840 Farm. The book that I reviewed was sent to me at no expense in order to allow me to evaluate it. The framework of our review process does not guarantee a positive review in exchange for the product provided. Our product reviews contain both facts about the product and my personal opinion of its performance while it was used at 1840 Farm.

Product reviews include my honest opinions about the product(s) reviewed. Products that do not meet our standards of daily use on our farm will not be reviewed. It is our goal to provide you with our personal experience using a product in a positive and informative manner so that you can determine its usefulness in your life. It is not our goal to negatively review a product that while not an ideal fit for our farm, might perform very well on yours.

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Permanent link to this article: http://1840farm.com/2016/04/farmhouse-kitchen-chocolate-chip-cookies/

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/

Deep and Dark Chocolate Brownies

Deep and Dark Chocolate Brownies BrandedWhen we need a warm and comforting dessert, this brownie recipe immediately comes to mind. I’d love to take credit for baking them, but these are my daughter’s triumph. She began making them a few years ago and quickly became the brownie baker in our family.

We enjoy these amazing brownies all year long, but they’re especially popular during the deep, dark New England winter. When the snow is falling outside and the temperatures are cruel, comfort food is needed. A warm brownie packed with chocolate is just what the doctor ordered on those dark days.

This recipe is simple to follow and the results are delicious. The brownies are fudgy and packed with chocolate flavor. They can easily be adapted to include different types of additions, making the possibilities nearly endless.

No matter what you choose to add to this recipe, I can promise that the results will be delicious. Your family and friends will come to request these fabulous brownies as much as our family and my daughter’s friends do. Prepare to become the brownie baker in your family once they’ve had a taste of these delicious brownies!

Deep and Dark Chocolate Brownies
We keep this brownie recipe interesting by including a variety of different additions. You can add in 2 cups of your favorite brownie mix-ins from chocolate chips to flavored baking chips, nuts, or even coarsely chopped candies that bake well. This holiday season, we found ourselves using 1 cup of bittersweet chocolate chips and 1 cup of chopped Hershey’s Candy Cane KISSES. The results were festive, beautiful, and delicious!
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Ingredients
  1. 4 ounces (1 stick) butter, softened and cubed
  2. 192 grams (1 cup) granulated sugar
  3. 1 Tablespoon homemade vanilla extract
  4. 2 large eggs
  5. 60 grams (1/2 cup) All-purpose flour
  6. 40 grams (1/2 cup) cocoa powder
  7. ¼ teaspoon baking soda
  8. ¼ teaspoon sea salt
  9. 2 cups chocolate chips, flavored baking chips, or other delicious additions
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper to prevent the brownies from sticking to the pan as they bake.
  2. Combine the softened butter and sugar in a large mixing bowl. Using a mixer, beat until the mixture is smooth and creamy before adding the vanilla extract. Add the eggs and beat to fully incorporate.
  3. In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Add your chosen chocolate chips or other additions and stir lightly to evenly distribute them throughout the dry ingredients.
  4. Add the dry ingredients in a single addition to the butter mixture. Beat just long enough to fully incorporate the dry ingredients. Take care not to overmix.
  5. Using a spatula, transfer the batter to the prepared baking pan. The batter will be very thick. Spread the batter to evenly cover the bottom of the pan.
  6. Bake in the preheated oven for 25-30 minutes or until just set. Because of their fudgy texture and high chocolate content, the brownies can seem underbaked. Once they have cooled to room temperature, they will set up nicely. Resist the urge to overbake them and you’ll be rewarded with delicious fudge like brownies.
  7. Allow the brownies to cool to room temperature. If desired, sprinkle lightly with powdered sugar or top with a scoop of vanilla ice cream before serving. Enjoy!
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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/2015/12/deep-and-dark-chocolate-brownies/

Chocolate Bourbon Pecan Pie – Nut Free

Nut Free Chocolate Bourbon Pecan Pie As a child, every Thanksgiving and Christmas was celebrated with my paternal grandmother’s homemade pies. She always had a collection of them fresh out of the oven, ready to mark the end of another family meal. I could always count on finding some sort of seasonal pie along with pecan and her famous schwatzenberry.

ChocolateBourbonPecanPieTopThose warm memories have stayed with me over the years. They’ve also ensured that we mark Thanksgiving and Christmas celebrations with homemade pies at our farmhouse table.   Because of the food allergies we cook and bake around, we haven’t always been able to enjoy the flavor of a pecan pie at our family table. I missed the earthy, nutty flavor of pecan pie, but there was simply no safe way to enjoy the flavor without worry of cross contamination and allergic reactions.

It was almost five years ago that I first discovered that I could create completely nut free baked goods in our farmhouse kitchen that had the delicious nutty flavor we were missing due to nut allergies.  Wheat Nuts® became a pantry staple, allowing me to bring back a few flavors from my past without introducing nuts into our home.

Sadly, Wheat Nuts® products disappeared from the market in 2013, leaving us without the ingredient and snack we loved so much. Earlier this year, I received the wonderful news that these nut free and tasty snacks were being produced and were available to purchase. It was a moment worth celebrating in our nut free kitchen. When we discovered that there was an entirely new collection of nut free snacks and ingredients being offered, I couldn’t wait to place my order and start creating new recipes to enjoy during the holiday season and beyond.

You can order the following varieties which are all manufactured in a 100% nut free facility:Wheat Nuts and Nadanut

Wheat Nuts®
Nadanut® Salted Pecans
Nadanut® Unsalted Pecans
Nadanut® Salted Cashews
Nadanut® small chopped pecan pieces
Nadanut® medium chopped pecan pieces
Nadanut® small chopped walnut pieces
Nadanut® small chopped pistachio pieces

For the first time in far too many years, I will be serving this nut free pecan pie at our Thanksgiving table.  I hope that you will join us in serving this delicious pie to your friends and family and that they will enjoy it as much as we do.

Chocolate Bourbon Pecan Pie

In our nut free home, we use Nadanut® snacks to add the flavor of pecans without any worry of allergens paying a visit to our family table. If you aren’t baking with nut allergies in mind, you can easily substitute 2 cups of pecans in this recipe with delicious results. If you find yourself struggling when making homemade pie crust, read my simple pie crust tips and make flaky, delicious pie crust like a pro.

1 ½ cups (180 grams) All-purpose flour
¼ teaspoon salt
4 ounces (1 stick) butter, grated
4-6 Tablespoons ice water

2 Tablespoons butter
¾ cup bittersweet chocolate chips or chunks
2 Tablespoons heavy cream
2 large eggs
1 cup (120 grams) dark brown sugar
¼ cup maple syrup
2 Tablespoons bourbon
1 Tablespoon vanilla extract
¼ teaspoon salt
1 cup Nadanut® small chopped pecan pieces
½ cup Nadanut® Unsalted Pecans
½ cup Nadanut® medium chopped pecan pieces

To make the crust, place flour and salt in the bowl of a food processor.  Pulse the dry ingredients to combine.  Add the grated butter and pulse until the butter has begun to incorporate into the flour and resembles small grains of rice.

With the motor running, add ice water one Tablespoon at a time until the dough forms a ball.  Take care not to over process the dough.  Over processing will help to develop the gluten in the flour and lead to a crust that is chewy and tough.  Less is more when it comes to working pie crust and will result in a flaky, light crust.

Transfer the pie crust dough to a pie plate.  Using your fingers, press the dough into shape gently until it is a uniform thickness and completely covers the bottom and sides of the pie plate. Work around the plate, rolling any excess crust underneath to form a thick ridge along the edge of the pie.  Using your fingers, flute the edge of the crust or use a fork to crimp along the edge.  Continue until the entire perimeter has been sealed. Transfer the pie plate to the refrigerator to chill while the oven warms and the filling is prepared.

Preheat the oven to 325 degrees Fahrenheit.  Line a baking sheet with aluminum foil to catch any pie filling that may bubble over during baking.  Set aside.

In a small pan set over low heat, warm the butter and chocolate until melted and smooth, stirring often to prevent scorching. Remove the pan from the heat and add the heavy cream, stirring until completely smooth.

In a large mixing bowl, combine the eggs, sugar, and maple syrup. Whisk until smooth. Add the bourbon, vanilla, and salt. Stir to combine before adding the Nadanut® pieces (or pecans). Add the melted chocolate mixture to the bowl and stir until the filling is well combined.

Remove the pie plate from the refrigerator. Transfer the filling to the pie plate, spreading evenly. Place the pie on top of the prepared baking sheet and transfer it to the preheated oven.  Bake for 55 minutes or until the top of the filling has developed a crisp golden brown shell and the pie crust is evenly brown.  Rotating the pie midway through the baking time will help to ensure that your pie is evenly baked.

Remove the pie from the oven and place on a wire rack to cool.  Serve warm or at room temperature.  Top with vanilla ice cream or freshly whipped cream if desired.


This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes and crafts all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes and DIY projects right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

ThanksgivingGallery1114

 


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/2015/11/chocolate-bourbon-pecan-pie-nut-free/

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 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.
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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.
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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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You’re always welcome at 1840 Farm
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Permanent link to this article: http://1840farm.com/2013/02/chocolate-cupcakes-with-strawberry-buttercream-frosting/

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.
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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.
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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

I like to use my favorite brand of cinnamon in this recipe:  Flavor of the Earth Ceylon Cinnamon.  I find that it has a more delicious flavor that really enhances the earthiness of the pumpkin.  While this recipe calls for using melted butter, this delicious cake can also be made by using a mixer to cream room temperature butter with the sugar before proceeding.

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 or buttermilk
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.

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

Chocolate Chip Gooey Butter Cake at 1840 FarmLast 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
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!
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Ingredients
  1. 2 1/2 cups (300 grams) All-purpose flour
  2. 1 1/2 cups (288 grams) granulated sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon sea salt
  5. 4 ounces butter, melted
  6. 1 large egg
  7. 2 ounces milk
  8. 8 ounces cream cheese, softened
  9. 4 ounces butter, melted
  10. 2 large eggs
  11. 1 Tablespoon vanilla extract
  12. 3 cups (360 grams) powdered sugar
  13. 1/2 cup (60 grams) chocolate chips
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.
  3. Evenly press the crust mixture into an ungreased 13 x 9 inch pan. Set aside while the topping is prepared.
  4. 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.
  5. 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.
  6. 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.
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, 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/

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