Revised Toll House Cookies Recipe

Charlotte’s Toll House Cookies Recipe

This is one of those classic, all-time favorite cookie recipes, originally found on the back of the bag of chocolate chips. I even still have - but just barely - the original copy in my recipe box.

By the way, as you leaf through your family recipe books and recipe boxes, skip those clean, pristine-looking recipes and go straight for the fingerprinted, flour-marred pages. That’s where you will find your family’s favorite and often-made dishes.

My Toll House Cookies Recipe

As I was saying, this is an all-time favorite chocolate chip cookie recipe. I’ve made a couple of alterations that make these a more chewy cookie so that’s why I call it my recipe.

You will need:

2 1/4 cups flour

1 teaspoon baking soda

2 teaspoon salt.

Set this aside.

Combine 1 cup softened butter or shortening. I prefer shortening but if you want a more rich cookie, use butter. And you can combine 1/2 cup butter with 1/2 cup shortening.

3/4 cup granulated sugar;

3/4 cup firmly packed (I use light) brown sugar;

1 teaspoon vanilla;

1/2 teaspoon water.

Beat until creamy.

Beat in 2 eggs.

Add flour mixture; mix well.

Stir in 1 cup or half of a 12-ounce package of chocolate morsels. The original recipe calls for the whole bag but I found that was just too much.

*Now I place the dough in the refrigerator for an hour or so. Combined with cooking at the lower temperature this makes the cookies less crumbly and more chewy.

Preheat oven 325F*. The original recipe calls for 375F but that’s too hot in my oven so I cook it at the lower temperature.

Drop by well-rounded half teaspoon fulls onto greased cookie sheets.

Bake 10-12 minutes.

Allow to cool on a cookie rack. Store in airtight bags. I also freeze them individually on a cookie rack and then store in a freezer bag.

If you over bake, as I may at times, just let them cool and then use them as ice cream crumble.

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Brazilian Sighs

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiros)

It’s almost spring and Easter time so thought I would share one of our family’s favorite spring recipes. Actually this is a favorite any time of the year but seems most appropriate for spring since these Brazilian sighs are light and lemony.

We grew up on an island off the coast of Brazil so many of our family’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Brazilian sights, or s,uspiros, were special deserts for Easter, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Brazilian Sighs (Suspiro) Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiro) Directions

1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Double Chocolate Flourless Cake Recipe

My first bite of a double chocolate flourless cake. Oh, my! (Charlotte Ekker Wiggins photo)

Double Chocolate Flourless Cake

One of the many advantages of having a bee buddy like David is that his wife is an amazing cook and baker. And she’s willing to share!

So my first taste of a Double Chocolate Flourless Cake was for a planning lunch we were having for our local bee club. I’ve wondered about this recipe for some time now but not set it aside to try it.

I don’t regularly drink coffee but I sure wanted a cup when I tasted this very chocolaty cake. A little goes a long way and boy, is this good!!

Double Chocolate Flourless Cake Recipe

You will need:

• 1 cup semisweet chocolate chips

• 1/2 cup (8 tablespoons) butter

• 3/4 cup sugar

• 1/4 teaspoon salt

• 1 teaspoons espresso powder

• 1 teaspoon vanilla extract

• 3 eggs

• 1/2 cup Dutch process cocoa powder, sifted

• 1 cup semisweet chocolate chips

• 1/2 cup heavy cream

To make:

1. Preheat the oven to 375°. Grease an 8" round cake pan, place a parchment round in the bottom of pan and grease the paper. Set aside.

2. Put the chocolate and butter in a large microwave-safe bowl, and stop and stir at 30 second intervals till the butter and chips are melted.Stir until the chips melt and the mixture is smooth.

3. Stir in the sugar, salt, espresso powder, and vanilla.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Scrape batter into prepared pan and smooth top with offset spatula.

6. Bake the cake for 25 minutes. Top will look crusted over.

7. Remove cake from the oven, and cool for 5 minutes.

8. Loosen cake from pan around the perimeter with a knife or thin metal spatula. Flip cake onto serving platter and remove parchment.

9. To make the glaze: Place chocolate and cream in microwave safe bowl. Stop and stir at 30 second intervals till chocolate is almost completely melted. Let sit a minute or so and whisk till smooth.

10. Carefully pour and spread glaze over top of cake. Allow to set for a couple hours before serving.

This cake freezes nicely as individual slices. (Charlotte Ekker Wiggins photo)

For less calories, cut this cake into 12 slices instead of 8. I actually cut a regular slice into 4 pieces and froze them individually. Worth adding to your recipe collection!

(Recipe rom That Skinny Chick Can Bake)

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Suspiros

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Suspiros (Brazilian sighs)

We grew up on an island on the Equator off the coast of Brazil so many of my younger brother’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Suspiros were special deserts for Easter, Christmas, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Suspiro Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

To Make:
1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

Charlotte

Jack O Lantern Pumpkin Pie Recipe

Jack O Lantern Pumpkin Pie filing served as a desert with a drizzle of honey. (Charlotte Ekker Wiggins photo)

Jack O Lantern Pumpkin Pie Recipe

Actually this is a basic pumpkin pie recipe you can use with a variety of pumpkins, I have tried it with all of the following:

Canned pumpkin, which is a mix of pumpkin and squash. The traditional pumpkin pie.

Cushaw pumpkin, the original native North American pumpkin most likely served at the first Thanksgivings between the Native American Indians and European settlers. More of a light custard-kind of filing.

Baking pumpkins, which have a more dense consistency compared to

Jack O Lantern pumpkins, which is lighter than baking pumpkins and also can be baked and turned into a pumpkin pie or desert.

Baking the Pumpkins

Regardless of what kind of pumpkin you use, wash it; cut open; remove seeds; fill with water and bake at 325F until you can prick it with a fork.

Allow to cool. Remove the inside pulp. I saved mine in 13 ounce servings in a jar in the refrigerator. Or you can freeze in similar quantities for easy use later.

Basic Pumpkin Pie Recipe

2 eggs, slightly beaten

16 oz. pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon gloves

1 2/3 cups (13 fluid ounces) evaporated milk or light cream

To make: Mix the ingredients in the order listed. I use my beater on low speed.

This is baked and blended Jack O Lantern pumpkin getting mixed in the traditional pie recipe. (Photo by Charlotte Ekker Wiggins)

You can pour into a 9” unbaked pie shell with a high fluted edge - the filing will rise a little. I bake mine in bread pans.

If in a pie shell, bake in preheated 425F oven for 15 minutes, then reduce temperature to 350F and bake for another 45 minutes or until a knife inserted in center of pie filing comes out clean. Cool. Garnish with whipped cream and serve.

If you are baking just the pie filing, bake at 325F for 45 minutes or until a toothpick in the center comes out clean.

I bake the pumpkin filling in bread pans without a pie crust. (Photo by Charlotte Ekker Wiggins)

I fill my bread pans half full. You can fill it fuller but it may take longer to cook all of the way through.

This is the baked Jack O Lantern Pumpkin pie filing cooling off. (Photo by Charlotte Ekker Wiggins)

So the question most people ask, what does it taste like?

Jack O Lantern Pumpkin pie tastes like - well, pumpkin pie. A lighter, more custardy version than the canned version that is in even better cold the second day.

The baking pumpkin has a little more body to the baked pumpkin filing but not much difference otherwise.

The Cushaw pumpkin pie is lighter than both so I tend to add a few more seasonings.

All are delicious and make both a great desert and, my brothers favorite, next day breakfast. If there is any left!

For more tips on gardening, beekeeping, cooking and easy home decor, subscribe to my weekly Garden Notes.

Charlotte

Christmas Sugar Cookies

Some of the finished decorated Christmas cookies, some are works of art! (Photo by Charlotte Ekker Wiggins)

Christmas Sugar Cookies

I was trying to remember how many years I have been making Christmas sugar cookies; it definitely goes back to when I had single digits for my age.

When we were growing up in South America, we made sugar cookies to leave for Santa and the reindeer. Dad got some as well. As I recall, sugar cookies were one of his favorites.

As a big sister to three siblings, we also made sugar cookies over the holidays as gifts for friends as well as to enjoy. They came in especially handy as we were setting up the huge model railroad train layout under and around the Christmas tree. They were also a favorite breakfast Christmas morning.

During my married years, sugar cookies were made for gift baskets we gave away to coaches, teachers, friends - whoever made our year special. We also made gingerbread cookies over the years, making good use of the cookie cutter collection I still use. I hear my step kids continue this tradition with their kids.

Now Mary, my sister-in-law in Minnesota, made my cookie making pale compared to hers. She baked cookies every month for her church, and when it came to Christmas. Well, let’s just say it was an impressive assembly line.

I was able to snag her recipe the year before I gave everyone in the family a handmade recipe book. Not a small feat because this is not any sugar cookie recipe, this is “Grandma Green’s Sugar Cookies recipe. What makes it special, besides coming from Grandma? Unlike most other sugar cookie recipes, this one is not too sweet, making it a nice back drop for adding icing.

It is also a generous recipe so you may want to cut it in half if you just want a couple dozen.

Mary’s Grandma Green’s Sugar Cookies Recipe

Ingredients:

2 1/2 cups sugar

1 cup shortening

1 teaspoon soda

1 cup sour cream or milk

2 teaspoons lemon extract

2 teaspoons baking powder

3 well-beaten eggs

6 cups flour

To Make:

Cream shortening and sugar. Sift dry ingredients together and set aside. Add milk, flavorings and eggs to shortening/sugar. Add flour. Mix well. Drop or roll out and cut with cookie cutters. Decorate with decorative sugar, raisins or other bake-able additions. Bake at 350F for 8-10 minutes.

After cooled, these sugar cookies are ready for decorating. And sampling. I truly believe any baked goods need to be carefully and deliberately sampled. Quality control. Reindeer can be very picky!

This is the sugar cookie assembly line I walked into the last time I was in Minnesota for Christmas:

The dining room table is full of sugar cookie icings and decorations. (Photo by Charlotte Ekker Wiggins)

There were four people at work when I walked in. My brother Steve joined us at some point, which means the cookie decorating took on a whole new meaning. Besides the decidedly orange “Ilini” theme, some of the cookies turned into spaceships and amoeba. That’s what you get when you have a geneticist being creative with sugar cookies.

Mine had a cat theme, as I recall. The tails kept disappearing on my brother’s side of the table so mine were deemed only for family consumption.

There was a lot of talking and laughing, and even Michael and Rachel stopped arguing long enough to agree on cookie icing colors.

Nephew Michael and Niece Rachel were very particular about cookie icing colors. (Photo by Charlotte Ekker Wiggins)

Michael is now engaged living in a warmer climate; Rachel has just graduated from college and plans to see Michael over the holidays.

You can take this recipe, add a few favorite cookie cutters and edible decorations, and make a nice Christmas gift for that baker on your gift list. We have one for gingerbread cookies.

I hope Michael and Rachel have time to make at least one batch of Christmas sugar cookies when they are together. It’s a delicious way to bake new memories!

For more tips on gardening, beekeeping, cooking and easy home decor, subscribe to my weekly Garden Notes.

Charlotte

Summer Squash Lemon Bread Muffins

Lemon summer squash bread muffins with a dab of honey lemon glaze and spearmint sprigs from my garden. (Photo by Charlotte Ekker Wiggins)

Summer Squash Lemon Bread Muffins

If you like lemon-flavored breads you will love Summer Squash Lemon Bread courtesy of This Delicious House. I was looking for something to use summer squash besides the usual and this was a nice alternative. A friend had suggested I try using summer squash in baking but misplaced the recipe she gave me so this one counts as hers.

I baked these in muffin tins so I have single servings to enjoy with tea and share with friends. These will be individually frozen so they can easily be popped out and enjoyed.

You Will Need:

• 1 cup summer squash, grated and squeezed dry

• 1/2 cup butter, softened

• 1 cup sugar

• 2 large eggs

• 1/2 cup greek yogurt (nonfat works)

• 1/2 cup milk

• 1 lemon, zested and juiced (about 1/4 lemon juice)

• 2 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 cup candied lemon peel (optional)

  Honey Lemon Glaze Recipe

• 1 tablespoon lemon juice

• 1 tablespoon honey

• 1/2 cup powdered sugar

To Make:

• Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray and set aside or prepare muffin tins. I used two 12-muffins plan but you can use just one and fill each to the top - this recipe does not rise.

I used a sieve to squeeze the summer squash dry. Also remove seeds before grating. (Photo by Charlotte Ekker Wiggins)

• Grate the squash using the large holes of a grater. I didn’t first remove seeds and thought twice after it was grated. Picking seeds out can be an exercise in patience so if you don’t like the seeds, remove them first. I didn’t notice the leftover ones in the baked muffin.

• Squeeze out any moisture. I used a large sieve and pressed the squash with a spoon. There won’t be a lot.

• In a bowl, cream together the butter and sugar.

• Beat in the eggs, yogurt, milk, lemon zest and juice until well combined. I didn’t have candied lemon peel so I skipped it.

• Stir in the flour, baking powder, and salt.

This is a whole grated summer squash, I was sidetracked and forgot to measure, should be close. (Photo by Charlotte Ekker Wiggins)

Fold in the grated squash. I was listening to a podcast and forgot to measure the grated squash. One medium squash should make about one cup.

You can fill the muffin tins to the top for this recipe. (Photo by Charlotte Ekker Wiggins)

Pour into loaf pan and bake for 60 minutes, or until toothpick inserted in bread comes out clean. I used muffin tins and filled it only half full. You can fill them up to the top, this batter won’t rise.

Cool on a wire rack. Make sure bread is completely cooled before adding glaze.

• To make the glaze, whisk together the honey and lemon juice. Whisk in the powdered sugar. Pour overtop of cooled bread.

My glaze came out thick, more like an icing. I made it for a few muffins and will skip it for the remaining muffins. When serving, will just add a dollop of fresh honey!

This is a great recipe to add to your very own cookbook either for yourself or as a gift.

I will make these again, truly hard to believe there was something healthy in these!

Charlotte

Easy Blueberry Muffins

Like a little muffin with your blueberries? (Charlotte Ekker Wiggins pho

Easy Blueberry Muffins

Homemade muffins of any kind are by far one of my favorite treats with tea, especially made with fresh or frozen blueberries. Since I had a supply leftover from winter, it was time to whip up these delicious treats.

If you buy blueberry muffin dry mixes, you can combine the ingredients here, store in a plastic bag and have your own blueberry muffin mix. Add a sticker to add the wet ingredients and you have just saved yourself some money.

Easy Blueberry Muffins Recipe

You will need:

1 ½ cups all-purpose flour

3/4 cup granulated sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon salt

2 teaspoons baking powder

1/3 cup neutral-flavored oil such as vegetable oil

1 large egg

1/3 to 1/2 cup dairy or non-dairy milk

1 ½ teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries, about 1 cup.

Optional: light brown sugar for topping

No need to thaw frozen blueberries, use as is. (Charlotte Ekker Wiggins photo)

How to make:

• Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill remaining empty muffin cups with 1 to 2 tablespoons of water to help the muffins bake evenly,

• Whisk the flour, sugar, baking powder, and salt in a large bowl.

• Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

• Add milk mixture to the bowl with dry ingredients. Mix until combined. Muffin batter will be thick.

Make this recipe and use up your leftover frozen berries. (Charlotte Ekker Wiggins photo)

• Now for the hard part, how many blueberries do you like in your muffins? This recipe was a full 8 ounces, or a cup. If you want less blueberries, try 6 ounces. You may need to experiment until you find the right amount of blueberries to taste.

• Divide the batter between muffin cups. Optional: sprinkle top with light brown sugar.

Light brown sugar adds a nice top to these homemade blueberry muffins. (Charlotte Ekker Wiggins photo)

• Bake muffins 15 to 20 minutes until a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

• Transfer to a cooling rack. Let cool before serving.

• To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days.

• To freeze, wrap them tightly in aluminum foil or place them in freezer for an hour or so, then store in bags so you can remove them individually later. Mark the bag with the date. Freeze for up to 3 months.

  Tea, anyone?

  Charlotte

Brazilian Sighs

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiros)

It’s almost spring and Easter time so thought I would share one of our family’s favorite spring recipes. Actually this is a favorite any time of the year but seems most appropriate for spring since these Brazilian sighs are light and lemony.

We grew up on an island off the coast of Brazil so many of our family’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Brazilian sights, or s,uspiros, were special deserts for Easter, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Brazilian Sighs (Suspiro) Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiro) Directions

1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

Charlotte

Double Chocolate Flourless Cake Recipe

My first bite of a double chocolate flourless cake. Oh, my! (Charlotte Ekker Wiggins photo)

Double Chocolate Flourless Cake

One of the many advantages of having a bee buddy like David is that his wife is an amazing cook and baker. And she’s willing to share!

So my first taste of a Double Chocolate Flourless Cake was for a planning lunch we were having for our local bee club. I’ve wondered about this recipe for some time now but not set it aside to try it.

I don’t regularly drink coffee but I sure wanted a cup when I tasted this very chocolaty cake. A little goes a long way and boy, is this good!!

Double Chocolate Flourless Cake Recipe

You will need:

• 1 cup semisweet chocolate chips

• 1/2 cup (8 tablespoons) butter

• 3/4 cup sugar

• 1/4 teaspoon salt

• 1 teaspoons espresso powder

• 1 teaspoon vanilla extract

• 3 eggs

• 1/2 cup Dutch process cocoa powder, sifted

• 1 cup semisweet chocolate chips

• 1/2 cup heavy cream

To make:

1. Preheat the oven to 375°. Grease an 8" round cake pan, place a parchment round in the bottom of pan and grease the paper. Set aside.

2. Put the chocolate and butter in a large microwave-safe bowl, and stop and stir at 30 second intervals till the butter and chips are melted.Stir until the chips melt and the mixture is smooth.

3. Stir in the sugar, salt, espresso powder, and vanilla.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Scrape batter into prepared pan and smooth top with offset spatula.

6. Bake the cake for 25 minutes. Top will look crusted over.

7. Remove cake from the oven, and cool for 5 minutes.

8. Loosen cake from pan around the perimeter with a knife or thin metal spatula. Flip cake onto serving platter and remove parchment.

9. To make the glaze: Place chocolate and cream in microwave safe bowl. Stop and stir at 30 second intervals till chocolate is almost completely melted. Let sit a minute or so and whisk till smooth.

10. Carefully pour and spread glaze over top of cake. Allow to set for a couple hours before serving.

This cake freezes nicely as individual slices. (Charlotte Ekker Wiggins photo)

For less calories, cut this cake into 12 slices instead of 8. I actually cut a regular slice into 4 pieces and froze them individually. Worth adding to your recipe collection!

(Recipe rom That Skinny Chick Can Bake)

Charlotte

Two Ingredient Bread Recipe

Homemade soft pretzel, so easy and delicious with soup or by itself. (Charlotte Ekker Wiggins photo)

Two Ingredient Bread (and More) Recipe

I confess, I tend to simple recipes and this one spoke to me. Two basic ingredients from which I can make a number of things: rolls, pretzels, pizza, cinnamon rolls….yep, versatile, too.

Two Ingredient Bread Recipe

How easy is this even making my own self rising flower. (Charlotte Ekker Wiggins photo)

You will need:

1 3/4 cups self rising flour

1 cup plain Greek yogurt

Optional: coarse salt

You may also need as a substitute:

No self rising flour? Make your own:

4 cups regular flour

2 tablespoons baking powder

2 teaspoons salt

Soft pretzels with olive oil and Himalayan sea salt. (Charlotte Ekker Wiggins photo)

To make:

Mix into a ball. Flour a surface.

I made 4 soft pretzels and 4 rolls with my first batch.

Brush with water, melted butter or extra virgin olive oil and sprinkle with coarse salt. I didn’t have coarse salt so I dabbed with extra virgin olive oil and Himalayan sea salt.

Cook at 350F for 20 minutes or until brown around edges.

Conclusion: it’s a winner. Will be making more!

Charlotte

Chocolate Mug Cake

One minute in a microwave and you will have a nice little chocolate cake serving. (Photo by Charlotte Ekker Wiggins)

Chocolate Mug Cake

The forecast is calling for another winter storm with ice, possibly snow and wind chills in the single digits. That’s winter for us in USDA Hardiness Zone 5, a great excuse to mix up individual packets to make Chocolate Mug Cakes as a warm treat.

You can make these with either regular milk, chocolate milk or powdered milk. I note the options for using regular milk and powdered milk.

Why powdered milk?

I keep powdered milk handy for those times when I run out of regular milk and still need to cook with milk but don’t want to go to the store to get milk because of say, an incoming winter storm.

You can also substitute honey for granulated sugar.

I mix directly into the mug ensuring it was well mixed. (Photo by Charlotte Ekker Wiggins)

Chocolate Mug Cake Recipe

You will need per serving:

• ¼ cup all-purpose flour

• 2 tablespoon unsweetened cocoa powder

• ¼ teaspoon baking powder

• 2 tablespoon granulated sugar, (you can add 1 tbsp. more if you like it a bit sweeter) or use 2 tablespoons honey

• ⅛ teaspoon kosher salt

• ¼ cup + 1 tbsp. milk or 1/4 cup powdered milk and 1/4 cup water

• 2 tablespoon vegetable oil

• Optional: 1 tablespoon hazelnut chocolate spread or mini chocolate chips

To make:

• In a medium bowl, whisk together dry ingredients. I actually mix them in the coffee cup but make sure to thoroughly mix; scrape the bottom of the cup to get everything mixed.

• Whisk in the milk and vegetable oil, or powdered milk and water, or the liquids and honey until all ingredients are combined and batter has no clumps.

• I mixed the ingredients (in a lovely) 8 ounce gift mug which had enough head space for the cake to rise without pouring over.

• Optional: Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter, that will happen as it cooks.

• Microwave mug cake for 1 minute on high; monitor your microwave for the length of time since microwaves do vary.

• Carefully remove from microwave; allow to cool.

Possible toppings:

Drizzle your chocolate mug cake with chocolate syrup, honey or whipped topping.

Other tips:

Using the Hershey’s Special Dark unsweetened cocoa makes the cake less sweet, which I like. If you prefer a more sweet cake, use regular unsweetened cocoa and add chocolate chips.

When making, use 5x5 inch snack bags and make several dry ingredient servings at once, Note the wet ingredients to add on the outside of the bag so you don’t forget.

Store the bags to make a quick treat later or to give as gifts. Hopefully you have better handwriting than I do or you print your direction labels. Pack several in a pretty basket or, better yet, include in a microwave safe coffee mug.

Charlotte

Toll House Cookies Recipe

Charlotte’s Toll House Cookies Recipe

This is one of those classic, all-time favorite cookie recipes, originally found on the back of the bag of chocolate chips. I even still have - but just barely - the original copy in my recipe box.

By the way, as you leaf through your family recipe books and recipe boxes, skip those clean, pristine-looking recipes and go straight for the fingerprinted, flour-marred pages. That’s where you will find your family’s favorite and often-made dishes.

My Toll House Cookies Recipe

As I was saying, this is an all-time favorite chocolate chip cookie recipe. I’ve made a couple of alterations that make these a more chewy cookie so that’s why I call it my recipe.

You will need:

2 1/4 cups flour

1 teaspoon baking soda

2 teaspoon salt.

Set this aside.

Combine 1 cup softened butter or shortening. I prefer shortening but if you want a more rich cookie, use butter. And you can combine 1/2 cup butter with 1/2 cup shortening.

3/4 cup granulated sugar;

3/4 cup firmly packed (I use light) brown sugar;

1 teaspoon vanilla;

1/2 teaspoon water.

Beat until creamy.

Beat in 2 eggs.

Add flour mixture; mix well.

Stir in 1 cup or half of a 12-ounce package of chocolate morsels. The original recipe calls for the whole bag but I found that was just too much.

*Now I place the dough in the refrigerator for an hour or so. Combined with cooking at the lower temperature this makes the cookies less crumbly and more chewy.

Preheat oven 325F*. The original recipe calls for 375F but that’s too hot in my oven so I cook it at the lower temperature.

Drop by well-rounded half teaspoon fulls onto greased cookie sheets.

Bake 10-12 minutes.

Allow to cool on a cookie rack. Store in airtight bags. I also freeze them individually on a cookie rack and then store in a freezer bag.

If you over bake, as I may at times, just let them cool and then use them as ice cream crumble.

Charlotte

Lemon Summer Squash Bread Muffins

Lemon summer squash bread muffins with a dab of honey lemon glaze and spearmint sprigs from my garden. (Photo by Charlotte Ekker Wiggins)

Lemon Summer Squash Bread Muffins

If you like lemon-flavored breads you will love Lemon Summer Squash Bread courtesy of This Delicious House. I was looking for something to use summer squash besides the usual and this was a nice alternative. A friend had suggested I try using summer squash in baking but misplaced the recipe she gave me so this one counts as hers.

I baked these in muffin tins so I have single servings to enjoy with tea and share with friends. These will be individually frozen so they can easily be popped out and enjoyed.

You Will Need:

• 1 cup summer squash, grated and squeezed dry

• 1/2 cup butter, softened

• 1 cup sugar

• 2 large eggs

• 1/2 cup greek yogurt (nonfat works)

• 1/2 cup milk

• 1 lemon, zested and juiced (about 1/4 lemon juice)

• 2 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 cup candied lemon peel (optional)

  Honey Lemon Glaze Recipe

• 1 tablespoon lemon juice

• 1 tablespoon honey

• 1/2 cup powdered sugar

To Make:

• Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray and set aside or prepare muffin tins. I used two 12-muffins plan but you can use just one and fill each to the top - this recipe does not rise.

I used a sieve to squeeze the summer squash dry. Also remove seeds before grating. (Photo by Charlotte Ekker Wiggins)

• Grate the squash using the large holes of a grater. I didn’t first remove seeds and thought twice after it was grated. Picking seeds out can be an exercise in patience so if you don’t like the seeds, remove them first. I didn’t notice the leftover ones in the baked muffin.

• Squeeze out any moisture. I used a large sieve and pressed the squash with a spoon. There won’t be a lot.

• In a bowl, cream together the butter and sugar.

• Beat in the eggs, yogurt, milk, lemon zest and juice until well combined. I didn’t have candied lemon peel so I skipped it.

• Stir in the flour, baking powder, and salt.

This is a whole grated summer squash, I was sidetracked and forgot to measure, should be close. (Photo by Charlotte Ekker Wiggins)

Fold in the grated squash. I was listening to a podcast and forgot to measure the grated squash. One medium squash should make about one cup.

You can fill the muffin tins to the top for this recipe. (Photo by Charlotte Ekker Wiggins)

Pour into loaf pan and bake for 60 minutes, or until toothpick inserted in bread comes out clean. I used muffin tins and filled it only half full. You can fill them up to the top, this batter won’t rise.

Cool on a wire rack. Make sure bread is completely cooled before adding glaze.

• To make the glaze, whisk together the honey and lemon juice. Whisk in the powdered sugar. Pour overtop of cooled bread.

My glaze came out thick, more like an icing. I made it for a few muffins and will skip it for the remaining muffins. When serving, will just add a dollop of fresh honey!

This is a great recipe to add to your very own cookbook either for yourself or as a gift.

I will make these again, truly hard to believe there was something healthy in these!

Charlotte

Sourdough Starter Rolls

Maybe a year after getting this sourdough bread starter I finally made these rolls. (Photo by Charlotte Ekker Wiggins)

Sourdough Starter Rolls

One of the favorite COVID 19 2020 lock down past times in the US was making bread. In particular, sourdough bread from a starter. Although I was lucky enough to have a friend share a starter with me, it wasn’t until the end of June 2021 that I found a recipe I wanted to try.

The good news is the starter, kept in the refrigerator and fed once a week, will live on. The starter, also called levain, is a fermented dough filled with natural, wild yeast and a bacteria called lactobacilli. The starter is what makes sourdough bread rise. I had to pour off some of the starter when it got too big for the jar but I was proud to keep it going for so long.

In addition, I read that the older the bread starter the more sour the dough.

So here’s the easy recipe. The hardest part is the waiting.

Sourdough Starter Bread Rolls

You Will Need:

• ▢3 ½ cups bread flour

• ▢1 ¼ cups warm, filtered or distilled water

• ▢½ tsp salt

• ▢¾ cup sourdough starter

To Make:

Without cling wrap I used a plate to cover the dough overnight. (Photo by Charlotte Ekker Wiggins)

• Place all the ingredients in a large bowl or in the bowl of a stand mixer. Mix until a consistent dough forms.

• Cover with cling wrap or a tight lid and let it stand overnight on the countertop, if warm, or in a cold oven with the light on.

• In the morning, punch down the dough and shape the dough into 12 equal-sized balls. Use flour on your palms to roll, if the dough feels sticky. Place the rolls 2 inches apart on a parchment-lined baking sheet.

• Sprinkle some flour on top of the rolls, cover with a kitchen towel, and set aside to rise for 2 hours.

• Preheat the oven to 425° F.

• When the rolls have risen, score the top of each roll using a sharp knife. Make the cut fast, to prevent the roll from deflating. Scoring gives the gases that form in the bread escape while baking and helps the rolls rise.

• Place the rolls in the hot oven and bake 25-28 minutes or until the rolls are a light golden-brown. Remove from the oven and continue cooling on a rack.

Calories: 152kcal | Carbohydrates: 31.8g | Protein: 4.3g | Fat: 0.4g | Potassium: 45mg | Fiber: 1.1g | Sugar: 0.1g | Iron: 2mg

You will find other excellent recipes in the American Cooking Encyclopedia.

Easy to make and even easier to enjoy. I took half of my rolls to the person who gave me the sourdough starter in the first place. She said this must be some new record waiting over a year to use it!

Charlotte

Gooseberry Pie

My first ever gooseberry pie cooling off; even made the pie crust. (Photo by Charlotte Ekker Wiggins)

Gooseberry Pie

Now there is one less thing on my “bucket list.” I didn’t grow up with gooseberry pie but where I live it is a popular - some say highly traditional - mid spring treat when gooseberry shrubs produce fruit.

My first awareness of this berry pie was through my father-in-law-at-the time. Weeks before the gooseberries were ready to be picked, he would wax poetic about gooseberry pie. Interestingly enough, he and his wife never shared a piece in the 14 years I was married to their son but that’s a whole different story.

This year, my neighbor Elaine knew someone selling already-stemmed gooseberries so she treated me to 4 cups, just enough to make one pie.

These green gooseberries are face-twisting tart. (Photo by Charlotte Ekker Wiggins)

She also said to use half Stevia and half sugar, which I did. One piece made with all granulated sugar is 454 calories so worth trying a sugar substitute.

The pie is supposed to be dusted with sugar but I plan to drizzle with fresh honey.

Gooseberry Pie Recipe

You will need:

• Pastry for Double-Crust Pie

• 4 cups fresh or frozen gooseberries

• 1 tablespoon water

• 1 ½ cups sugar or 3/4 cup sugar and 3/4 cup Stevia

• ¼ cup all-purpose flour

• ¼ teaspoon ground nutmeg

• 1 tablespoon light cream or milk

• Sugar (about 2 teaspoons)

To Make:

• Prepare pie pastry. Roll out half of the pastry to a 12-inch circle. Ease into a 9-inch pie plate. Trim pastry even with rim of pie plate. Set aside.

• In a medium saucepan, combine berries, and 1 tablespoon water. Cook over medium-low heat until the berries "pop," stirring occasionally.

• Combine the 1-1/2 cups sugar, the flour, and nutmeg; add to the gooseberries in the saucepan. Cook and stir until mixture just begins to bubble. It will look like mashed potatoes with the gooseberries cooked into mush.

• Spread mixture in the pastry-lined pie plate. Roll out remaining pastry. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top crust with cream or milk; sprinkle with a little sugar.

• I used strips of pastry to make the top.

Fun to play with pie dough, I used a fork to crimp the edges. (Photo by Charlotte Ekker Wiggins)

• Cover the edge of the pie with foil.

• Bake in a 375 degree F oven for 25 minutes. Remove foil.

• My center was browning nicely when I removed the foil off the edges so I placed the foil over the center to keep it from over baking. Bake about 20 minutes more or until top is golden.

• Cool. Makes 8 servings.

How does it taste? Definitely still tart but grape-like, would go nicely with vanilla ice cream both drizzled in honey.

What about the honey calories? Oh that, at my house honey calories don’t count!

Charlotte

Basic Pie Crust Recipe

And with a couple of rolls from a rolling pin, there’s a pie crust. (Photo by Charlotte Ekker Wiggins)

Not quite sure who started all of the fuss about how hard it is to make pie crust but I found this recipe extremely easy. So easy, in fact, that it sat in my refrigerator for a week before I turned it into a pie crust for a gooseberry pie.

Knowing how to make these basic recipes is helpful, they can be used as a foundation of many other things. The American Encyclopedia of Cooking has a nice collection of basic recipes.

You can buy ready made pie crust in both the refrigerated and frozen food sections. A friend tells me you can also get frozen pie crusts ready for use. Frankly this was a very easy crust to make so with a few minutes your pie will be ready to be filled at a fraction of the cost.

Basic Pie Crust Recipe

For two pie crusts or one double pie crust.

You will need:

2 cups all-purpose flour

• 1 teaspoon salt

• ½ cup vegetable shortening

• ½ cup water

To make:

• Sift flour and salt together in a bowl.

• Cut in shortening until it looks like coarse crumbs.

• Add water until dough forms.

Place in a bowl in refrigerator for one hour.

Roll out on flour board. Should make two 9” pie crusts or a top and bottom for one 9” pie.

I use a cupcake pan to make small pies.

Charlotte

Twelve Yolk Pound Cake

Twelve Yolk Pound Cake is great for a drizzle of local honey. (Photo by Charlotte Ekker Wiggins)

Twelve Yolk Pound Cake

Twelve Yolk Pound Cake is one of those recipes everyone should have in their recipe collection. Not only is it versatile and delicious, it uses up those leftover egg yolks and freezes quite nicely. Not overly sweet, you can add all sorts of favorite flavors from ice cream to homemade raw honey. Better yet, make one as a gift and add to a set of honeybee kitchen towels.

I usually make Twelve Yolk Pound Cake after making an angel food cake. You can use the tube pan for both. This way you also use up both the egg whites for the angel food cake and the yolks for the pound cake.

You will need:

• 12 large egg yolks room temperature

• 3 cups all purpose flour

• 2 and ½ teaspoon baking powder

• ½ teaspoon salt

• 2 cups granulated sugar

• 1 teaspoon vanilla

• 1 teaspoon lemon extract

• 1 cup cold water

To make:

• Prepare a 10-inch tube or bundt pan with non-stick spray.

• Preheat oven to 350 degrees F.

• Sift flour, baking power and salt together.

• In a mixing bowl, beat egg yolks until very fluffy and thick.

• Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.

• Reduce speed to low and add vanilla, lemon, and cold water.

• Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.

• Beat only long enough to blend, about 2 minutes.

• Pour batter into prepared pan.

Pour batter evenly in pan; batter will be thick. (Photo by Charlotte Ekker Wiggins)

Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs.

Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely.

The cooked twelve yolk pound cake will have a crust on the top. (Photo by Charlotte Ekker Wiggins)

I cut 16 pieces out of mine, save one to test and freeze the rest. To freeze, place the pieces on a cooling rack in the freezer. Once frozen, I store in a freezer bag. This way I can remove individual pieces as needed.

To use, I microwave for 15 seconds or allow to thaw to room temperature.

Delicious with a hot cup of tea, covered in fresh fruit or local fresh honey, or just as it is.

Charlotte

Sourdough Bread Recipe

A slice of homemade toasted sourdough bread with a cup of tea. (Photo by Charlotte Ekker Wiggins)

Sourdough Bread Recipe

Sourdough is not a dish often associated with Missouri cooking. No doubt summers spent in San Francisco with relatives as we grew up influenced my choice of breads, and favorite ones at that. If there is one bread I enjoy with a cup of tea in summer it’s a slice of sourdough bread.

During the COVID 19 quarantine I tried to make my own sourdough bread starter with dismal results. Then a friend was kind enough to share her starter and I was in business. This recipe is very simple and easy to make.

Sourdough Bread Recipe

You Will Need:

• 1 cup sourdough starter

• 1 ½ cups warm water

• 1 ½ teaspoons salt

• ½ cup white sugar 

• ½ cup corn oil

• 6 cups bread flour

To Make:

• Step 1

  Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.

• Step 2

  The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.

• Step 3

  Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

Homemade sourdough bread ready to freeze for later use. (Photo by Charlotte Ekker Wiggins)

Toasted sourdough bread is good with a slice of cheese and sun tea. I also enjoy it with a fresh homemade salad.

And the memories. Well, those are yours to make!

Charlotte

Shortbread Sugar Cookie Recipe

Shortbread cookies ready for baking. (Photo by Charlotte Ekker Wiggins)

Shortbread Sugar Cookies

I have a friend who has a truck. That means whenever I need to pick up something, or get something moved, I call him. And he’s usually right where I need him.

So when I asked him what kind of sugar cookies he wanted, he used to tell me anything would do. Then we graduated to simple sugar cookies. Chocolate chip cookies went over well but I knew I still didn’t have the favorite recipe. He finally confessed. He likes shortbread cookies.

What’s the difference? Shortbread is a less sweet, more dry cookie, perfect for that late night cup of coffee, or tea.

Shortbread cookies are easy to make and even easier to decorate if you want to get fancy. This is a simple cookie recipe.

Shortbread Sugar Cookie Recipe

You will need:

• ½ cup butter, softened (1 stick)

• ½ cup powdered sugar

• ¼ tsp vanilla extract

• 1 cup all-purpose flour

•  Writing icing or decorating gel (optional)

To make:

1. * Preheat the oven to 350°F (180°C).

Four basic ingredients are the foundation of this cookie. (Photo by Charlotte Ekker Wiggins)

1. Add the butter, powdered sugar, and vanilla to a mixing bowl. Stir until well blended. Stir in the flour and mix until a dough forms. You may need to use your hands!

2. Move the dough to a well-floured surface. Roll dough out until it’s ¼” (6 mm) thick.

3. Lightly dip the cookie cutter into flour and cut out as many cookies as you can. Move the cookies onto a cookie sheet. Collect the dough scraps and repeat.

4. * Bake for 10–12 minutes, or until the edges of the cookies are a light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 2. Use a turner to move the cookies to a cooling rack.

5. When the cookies are fully cooled, decorate with icing or gel.

My friend says he doesn’t want icing so I settled for sugar sprinkles.

I may try him out on icing next time.

Charlotte