Oatmeal Chocolate Chip Cake
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I’m not sure how I came across this recipe, but I’m sure glad I did! Not only did I think it was fantastic, but it was it a huge hit at the office as well. And since it’s yet another spectacular recipe from Baked, you can believe I’ll be checking out the bakery next time I’m in NYC!
Referring to this as a cake is a bit misleading–it’s more like a 9×13 pan full of delicious, addictive, chewy oatmeal cookie with chocolate chips topped with cream cheese frosting. I know, how can it possibly be bad?
Note: Until this recipe, I’d never made anything that required pouring hot water over oats and butter, so I found this a little strange. Also, my oat mixture got got a little gummy while it was cooling, so I wonder if I should have used slow cooking rather than quick cooking oats. Anyone know?
Cake Ingredients
8 ounces chocolate chips
1/2 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup oats
1/2 cup unsalted butter, cut into small cubes, at room temperature
1 1/4 cups water
2 eggs, slightly beaten
3/4 cup granulated sugar
1 1/4 cups dark brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon baking soda
1 teas baking powder
1 1/2 teaspoon cinnamon
Frosting Ingredients
5 tbs unsalted butter, softened
5 1/2 ounces cream cheese, softened
2 cups confectioners sugar, sifted
3/4 teaspoon pure vanilla extract
Cake Preparation
Preheat the oven to 375 degrees and position the rack in the center. Butter the sides and bottom of a 9 x 13 inch glass or light-colored metal baking pan. Heat 1 1/4 cups water to boiling.
Place the chocolate chips in a small bowl and toss them with the vanilla until covered. Sprinkle 2 tablespoons of the flour over the chips and toss until coated. This will keep them from settling at the bottom during baking. Set aside.
Place the oats and cubed butter in a large bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.
In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then chocolate chops. Pour the batter into the prepared pan.
Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes.
Frosting Preparation
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the confectioners sugar and vanilla and beat until smooth, about 1 minute. Cover the bowl tightly and refrigerate for at least 30 minutes. (The frosting can be made 1 day ahead. Let it soften at room temperature before using.)
Spread a thin, even layer of frosting over the cooled cake then chill for 15 minutes until set. Slice and serve. The frosted cake can be kept, refrigerated and tightly covered, for up to 3 days. Bring the cake back to room temperature before serving. (An unfrosted one will keep for 3 days, tightly covered, at room temperature. )
Recipe adapted from Pass the Sushi.
OXO Egg Beater Giveaway
As I mentioned in in my Brown Sugar Cupcakes post, OXO provided me with an additional egg beater to give away to a reader and now is your chance to win it!
This egg beater is perfect for those times you have to mix a few ingredients but don’t want to break out the stand mixer. Plus, not only is there a non-slip grip for people like me that constantly wash their hands while baking, but the beaters are super easy to clean–each beater can be removed separately and the base detaches and can go in the dishwasher.
To enter to win your own egg beater, leave a comment telling me about your favorite kitchen tool.
OXO provided me an egg beater for myself and one reader. Giveaway ends at 11:59 p.m. EST on Sunday, January 29, 2012. One winner will be selected at random shortly thereafter and contacted by email. Please note this giveaway is only open to residents of the U.S.
***Comments are closed.***
Brown Sugar Cupcakes with Brown Sugar Frosting
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By now you’re probably aware of my love of sweets with brown sugar, especially the Brown Sugar Cookies. So when I saw Bake or Break post about these cupcakes, it was a no-brainer.
I was a little nervous because the recipe is from Martha Stewart, and I’ve made some recipes of hers that left a lot to be desired. Fortunately, this recipe rocked! While the cupcakes are dense, they’re soft, moist, and have an amazing caramel flavor. The frosting has a tang from the cream cheese, and the brown sugar gives it a a nice sweetness.
Cupcake Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 & 1/4 cups packed light brown sugar
4 large eggs, at room temperature
3/4 cup buttermilk
Cupcake Preparation
Preheat oven to 325°. Line standard muffin tins with liners.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk. Beat until well-combined after each addition.
Fill lined cups 3/4 full with batter. Bake 20-30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on wire racks 10 minutes then remove from pans to cool completely.
Makes about 30 cupcakes.
Photos of the process.
Frosting Ingredients
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 cup packed light brown sugar
Frosting Preparation
Using an electric mixer on medium speed, beat butter, cream cheese, and brown sugar until smooth.
Frost cupcakes immediately, or refrigerate frosting for up to 3 days. After refrigerating, bring to room temperature and beat on low speed until smooth. Note: I’m lazy and didn’t want to put the frosting back in the mixer and wash another bowl, so I used the egg beater that OXO sent me. It was easy to use and even easier to clean, and it can go in the dishwasher! Stay tuned for your chance to win one here.
Recipe adapted from Bake or Break.
Pop Chips Giveaway and Facebook Sweeps
On January 1, I began counting points (again). For those of you who have no idea what points are, consider yourself lucky. Not only does counting points mean I eat a lot less of everything I make (fortunately I have coworkers willing to inhale everything I bring in), it also means a return to stocking my kitchen with lots of fruits and veggies and healthier snacks.
And that includes Pop Chips. Not only are they delicious, they satisfy my chips craving and have less than half the fat of fried chips. Plus, my favorite flavor (sea salt & vinegar) is only three points for the 100 calorie single serving bag.
So, when Pop Chips offered to again send me and a blog reader some chips, I obviously couldn’t refuse. Plus, they’re having an amazing sweepstakes over on their Facebook page and you can win an all-expense paid trip to Vegas! The prize includes:
- all-expense paid trip for one winner + a guest to the Venetian in Las Vegas
- 3 nights for two in a VIP suite
- $250 spa credit
- $200 dining credit (on property restaurant)
- two VIP show tickets (on property shows)
- $1,000 gift card
- two round-trip tickets to Vegas
- 1-year supply of Pop Chips
They’re also giving away a month’s supply of Pop Chips every week. And, just by entering, you receive a $1.00 off digital coupon. Rules & regulations.
To enter to win the Pop Chips, leave a comment below telling me your favorite Pop Chips flavor. To enter to win the Vegas trip, visit Pop Chip’s Facebook page.
Pop Chips provided me chips for myself and one reader. Giveaway ends at 11:59 p.m. EST on Sunday, January 15, 2012. One winner will be selected at random shortly thereafter and contacted by email. Please note this giveaway is only open to residents of the U.S.
***Comments closed.***
Double Chocolate Chip Bundt Cake
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Happy new year! I hope 2012 is starting out well for everyone. I had a fun time at my friend’s party and the champagne cupcakes were a huge hit. I think next time I may try them with the Pop Rocks on top. Fun, huh?
Because the cupcakes only required 1/2 cup of sour cream, I had some leftover. So the other night when I was awake at 3 in the morning thanks to the crazy man setting cars on fire in my neighborhood, I googled sour cream bundt cake recipes. Side note: I’m happy and relieved that the LAPD now has a “person of interest” in custody and I hope when he goes to jail he’s subjected to random middle of the night blazing siren and hovering helicopter sounds like those of us in Hollywood have had to deal with.
Anyway, the cake is a bit time consuming and you’ll end up with a sink full of dishes, but it’s definitely worth the time and effort. It’s moist and chocolatey without being too sweet. My coworkers loved it, even calling it amazing and delicious, so you can bet this recipe is a keeper!
Ingredients
1 cup cocoa
6 ounces bittersweet chocolate, chopped (I used chocolate chips)
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups sour cream
1 cup semi-sweet chocolate chips
Preparation
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool (about 2 to 3 minutes).
Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Cream the butter, brown sugar, and vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated.
Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve.
Recipe from Daisy (yeah, the “dollop of Daisy” people).
