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Guinness Chocolate Cake

Ingredients

solids

  • 10 tablespoons unsalted butter - 1 stick plus 2 tablespoons
  • 3/4 cup unsweetened cocoa
  • 2 cups superfine sugar
  • 3/4 cup sour cream
  • 2 whole eggs - large
  • 2 cups all-purpose flour
  • 0 as needed butter - for greasing the pan

liquids

  • 1 cup Guinness stout
  • 1 tablespoon vanilla extract

spices

  • 2.5 teaspoons baking soda

Instructions

  1. Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper.
  2. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
  3. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
  4. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.

Mexican Bean Salad

Ingredients

solids

  • 1 can (15 ounce) black beans - rinsed and drained
  • 1 can (15 ounce) kidney beans - rinsed and drained
  • 1 can (15 ounce) cannellini beans - rinsed and drained
  • 1 whole green bell pepper - chopped
  • 1 whole red bell pepper - chopped
  • 1 package (10 ounce) frozen corn kernels - thawed
  • 1 whole red onion - diced
  • 1/4 cup fresh cilantro - chopped
  • 1 clove garlic - crushed

liquids

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons lime juice - fresh
  • 1 tablespoon lemon juice

spices

  • 1/2 teaspoon chili powder
  • 1.5 teaspoon ground black pepper
  • 2 tablespoon white sugar - or to taste
  • 1 tablespoon salt - or to taste
  • 1.5 teaspoon ground cumin

Chocolate Cupcakes

Ingredients

solids

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened natural cocoa powder - plus 2 tablespoons
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 whole egg - large

liquids

  • 4 tablespoons butter - unsalted
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
  2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
  3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda, and salt.
  4. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
  5. Pour the batter into the lined muffin tins, filling them about three-fourths full.
  6. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.

Chocolate Brownie Bites

Yield: 12 brownie bites

Ingredients

solids

  • 1/2 cup almond flour - (48 g.)
  • 1/4 cup chocolate protein powder
  • 3 tablespoons cocoa powder - (18 g.) unsweetened regular (NOT Dutch-processed)
  • 0.33 cup almond butter
  • 6 ounces dark chocolate - (60% cacao; good-quality chips or chopped bars)
  • 2 tablespoons mini rainbow-colored chocolate chips - for decoration

liquids

  • 2 tablespoons almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract - pure
  • 1 tablespoon coconut oil - refined

spices

  • 3/4 teaspoon kosher salt

Instructions

  1. In a large bowl, whisk almond flour, protein powder, cocoa powder, and salt. Add almond butter, almond milk, maple syrup, and vanilla and, using a rubber spatula, fold until well combined.
  2. Scoop heaping Tbsp. of dough (about 20 g. each) and roll into balls (you should have 12 total). Arrange on a parchment-lined baking sheet. (If balls seem sticky or inclined to slump at this point, freeze for 15 minutes before proceeding.)
  3. In a medium heatproof bowl, microwave dark chocolate and oil in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
  4. Working one at a time, drop brownie bites into melted chocolate and spoon chocolate over. Using a fork, lift bite out of chocolate, letting excess drip off, and return to baking sheet. Allow chocolate to set for a few minutes, then sprinkle with rainbow chocolate chips.
  5. Refrigerate bites until chocolate is hardened, at least 30 minutes, then store in an airtight container in the refrigerator up to 1 week.

Pancakes Recipe

Ingredients

solids

  • 1.5 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1 tablespoon white sugar
  • 3 tablespoons butter - melted
  • 1 whole egg - large

liquids

  • 1.25 cups milk

spices

  • 1/4 teaspoon salt - or more to taste

Instructions

  1. In a large bowl, sift together the flour, baking powder, salt and sugar.
  2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  5. Brown on both sides and serve hot.

Chocolate Chip Cookies

Yield: 36 cookies

Ingredients

solids

  • 1 cup salted butter - softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar - packed
  • 2 whole (large) eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups (12 oz) chocolate chips

liquids

  • 2 teaspoons pure vanilla extract

spices

  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
  2. In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
  3. Cream together butter and sugars until combined.
  4. Beat in eggs and vanilla until light (about 1 minute).
  5. Mix in the dry ingredients until combined.
  6. Add chocolate chips and mix well.
  7. Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
  8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
  9. Let them sit on the baking pan for 5 minutes before removing to cooling rack.

Croissants

Yield: 16 croissants

Ingredients

Dough

  • 1/4 cup unsalted butter - softened to room temperature
  • 4 cups all-purpose flour - spooned & leveled
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1 Tablespoon active dry or instant yeast
  • 1.5 cups cold whole milk

Butter Layer

  • 1.5 cups unsalted butter - softened to room temperature
  • 2 Tablespoons all-purpose flour

Egg Wash

  • 1 whole (large) egg
  • 2 Tablespoons whole milk

Instructions

  1. Cut the butter into four 1-Tablespoon pieces and place in the bowl of an electric stand mixer fitted with the dough hook attachment. Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and knead the dough.
  2. Keep the dough in the mixer and beat for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. If the dough becomes too sticky, sprinkle 1 teaspoon of flour at a time to make a soft, slightly tacky dough. Do not add more flour than needed. After kneading, the dough should feel soft. Test by poking with your finger—if it slowly bounces back, the dough is ready to rest. Alternatively, perform a windowpane test: stretch a small piece of dough thin enough for light to pass through without tearing.
  3. Remove dough from the bowl and, with floured hands, work it into a ball. Place on a lightly floured silicone baking mat or parchment-lined baking sheet. Cover tightly with plastic wrap or aluminum foil and refrigerate for 30 minutes.
  4. Remove the dough from the refrigerator. Flatten the dough with your hands, then roll into a 14×10-inch rectangle. Be precise with the measurement. Keep working the edges with your hands and rolling pin until you have the correct size rectangle.
  5. Place the rolled dough back onto the baking sheet. Cover with plastic wrap or aluminum foil and refrigerate for 4 hours or overnight (up to 24 hours).
  6. Begin this step 35 minutes before the next step. Using a hand-held mixer or stand mixer with paddle attachment, beat the butter and flour together until smooth. Transfer to a silicone baking mat or parchment-lined baking sheet. Smooth into a 7×10-inch rectangle. Refrigerate for 30 minutes. The butter layer should be firm but still pliable. If too firm, let sit out for a few minutes to soften slightly.
  7. Remove both the dough and butter layers from the refrigerator. Place the butter layer in the center of the dough and fold each end over it. If needed, use a pizza cutter to even out the edges. Seal the dough edges over the butter. On a lightly floured counter, roll the dough into a 10×20-inch rectangle with the shorter end facing you. The dough is very cold and will take effort to roll. Keep working it until you have the correct size rectangle. Fold the dough lengthwise into thirds like a letter. This is the 1st turn.
  8. If the dough is too warm to work with, refrigerate for 30 minutes before the 2nd turn.
  9. Turn the dough so the short end is facing you. Roll out into a 10×20-inch rectangle, then fold lengthwise into thirds like a letter. Place the folded dough on the baking sheet, cover, and refrigerate for 30 minutes before the 3rd turn.
  10. Roll the dough out into a 10×20-inch rectangle. Fold lengthwise into thirds like a letter.
  11. Place the folded dough on the lined baking sheet, cover, and refrigerate for 4 hours or overnight (up to 24 hours).
  12. Prepare 2 baking sheets lined with silicone baking mats or parchment paper.
  13. Remove the dough from the refrigerator. On a lightly floured counter, roll the dough into an 8×20-inch rectangle. Keep working the edges until you have the correct size. Slice the dough in half vertically (each rectangle will be 4-inches wide), then cut 3 even slices horizontally, yielding 8 rectangles. Cut each rectangle diagonally to make 2 triangles (16 total). Work with one triangle at a time: stretch to about 8 inches long. Cut a small slit at the wide end, then tightly roll into a crescent shape with the tip underneath. Slightly bend the ends toward each other. Place shaped croissants on 2 lined baking sheets, 8 per sheet. Loosely cover and rest at room temperature for 1 hour, then refrigerate for 1 hour or up to 12 hours.
  14. Preheat oven to 400°F (204°C).
  15. Whisk the egg wash ingredients together. Remove the croissants from the refrigerator and brush each lightly with egg wash.
  16. Bake until golden brown, about 30 minutes. Rotate the pans halfway through baking. If croissants darken too quickly, reduce oven to 375°F (190°C).
  17. Remove croissants from the oven and place on a wire rack to cool. They will slightly deflate as they cool.
  18. Croissants taste best the same day they're baked. Store leftovers covered at room temperature for a few days or refrigerate for up to 1 week. Can freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator.