Author Archives: patty

Almond Joy Brownies

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INGREDIENTS

Fudge Brownies:

  • 3/4 cup unsalted butter, cut into tablespoons
  • 1 pound 72% dark chocolate, finely chopped
  • 5 large eggs
  • 1 3/4 cup light brown sugar, packed
  • 1/2 teaspoon fine sea salt
  • 1 cup all-purpose flour

Coconut Topping:

  • 14 oz bag sweetened shredded coconut, about 4 1/3 cups
  • 3/4 cup sweetened condensed milk

Almond Topping:

  • 1 1/4 cup sliced almonds
  • 4 oz dark chocolate melted

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.  Line a 9″x13″ baking pan with parchment paper. Butter sides of pan.  Set aside.
  2. Fill a pot with about 1-inch of water. Bring to a simmer. Place a large heat-proof bowl over simmer water. Add butter and chopped chocolate in bowl. Slowly melt chocolate and butter until smooth. Be careful not to overheat the chocolate. Stir as needed to ensure the chocolate melts evenly. Remove from pot and let sit at room temperature as you prepare remaining ingredients.
  3. Combine eggs, brown sugar, and salt. Use a hand mixer or stand mixer to mix ingredients together. Mix for 4-5 minutes until mixture is thick and pale in color. Mix until ribbon stage is achieved.
  4. Add melted chocolate to egg mixture. Fold to combine. Add flour and gently fold until there are no longer any dry streaks of flour.
  5. Pour mixture into prepared baking pan. Spread into an even layer. Bake for 25-30 minutes until the top of the brownies crack. No need to test with a toothpick. The brownies will be wet and fudge-like until it cools. Let brownies cool in pan while you prepare toppings.
  6. Coconut Topping: In a large bowl, fold together coconut and condensed milk. Spread coconut mixture over slightly cooled brownies.
  7. Almond Topping: Sprinkle sliced almonds over coconut. Gently press to ensure almonds stick to coconut. Drizzle melted chocolate over almonds. Place brownies in the fridge to set up. Chill for 1 hour (or overnight).
  8. Slice chilled brownies to desired portions. Let chilled brownies sit at room temperature for 10-15 minutes before serving. Store brownies in an airtight container. To extend life of brownies, keep stored in the fridge.

RECIPE NOTES

It is best to cut brownies while they are cold to ensure clean slices.  Use a sharp knife and wipe knife clean after each slice.

Chocolate Bumpy Cake

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SERVES15 to 20

INGREDIENTS

For the cake:

  • Cooking spray
  • 2 cups unbleached all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder (see Recipe Note)
  • 1 1/2 teaspoons baking soda 
  • 3/4 teaspoon fine salt 
  • 1 cup well-shaken buttermilk, at room temperature
  • 1/2 cup hot brewed coffee or hot water
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon fine salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract 
  • 8 tablespoons (1/2 cup) unsalted butter, at cool room temperature

For the icing:

  • 2 sticks (1 cup) unsalted butter, divided
  • 1 cup granulated sugar
  • 1/2 cup well-shaken buttermilk
  • 1/3 cup dark corn syrup
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract 

INSTRUCTIONS

  1. Make the cake: Position a rack to the center of the oven and heat it to 350°F. Spray a 9 x 13-inch light-colored metal baking pan with cooking spray. 
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. 
  3. In a medium bowl, whisk together the buttermilk, coffee or water, oil, eggs, and vanilla. Pour the wet ingredients in the dry. Beat with an electric mixer until smooth. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Set the pan on a wire rack to cool completely. Meanwhile, prepare the filling.
  4. Make the filling: In a 2- to 2 1/2- quart saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the milk. Bring to a boil over medium-high heat; boil for 1 minute. Remove from the heat and whisk in the vanilla. Transfer to the clean bowl of an electric mixer and let cool completely. Beating with the paddle attachment on medium speed, beat in 1 tablespoon of butter at a time. Increasing the speed to medium-high, beat until light and fluffy and resembling whipped cream, about 5 minutes. 
  5. When the cake has cooled completely, load the filling into a pastry bag fitted with a 1-inch large round tip. Pipe nine 9-inch lines crosswise over the cake, 1 inch apart. Freeze until the filling is solid, at least 30 minutes. 
  6. Make the icing: When the filling is solid, keep the cake in the freezer while you prepare the icing: In a 2- to 2 1/2- quart saucepan, combine 1/2 cup of the butter and the sugar, buttermilk, corn syrup, cocoa powder, and salt. Place the pan over medium-high heat and bring the mixture to a boil. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 235°F— no higher. Whisk in the remaining butter, 1 tablespoon at a time. Stir in the powdered sugar and vanilla, whisking until the icing is smooth. 
  7. Remove the cake from the freezer. Immediately pour the icing in waterfall-like ribbons over the surface of the cake. If needed, gently rewarm any icing clinging to the pan, and pour it again. Freeze the cake until the icing is set, about 15 minutes, or refrigerate until ready to serve. Store any leftovers tightly covered in the refrigerator for up to a week. 

RECIPE NOTES

Cocoa powder: My first choice here is a half-and- half mix of regular Dutch-processed and black cocoa powders, for dynamite color and flavor. But if all you have is natural cocoa, that will work, too. 

Reprinted with permission from Midwest Made by Shauna Sever, Running Press, 2019.

History

A Beloved Midwestern Treat, Born from a Happy Accident

German confectioner Fred Sanders Schmidt first opened up his confectionery in Chicago, but that venture was short-lived, as it was a casualty of the Great Fire in 1871. Sanders and his wife, Rosa, quickly moved further east and landed in Detroit, where he reopened for business in the city in 1875. Sanders Confectionery has been a Detroit institution ever since.

For its first few decades in business, Sanders Confectionery was simply a good old-fashioned chocolate and candy shop, with most of the products handcrafted by Fred and Rosa. In 1912, Fred decided to begin selling baked goods to honor the passing of his father, who had been a prominent baker and business owner in Illinois. One of those items was a rich chocolate cake, first frosted with vanilla buttercream and finished with a glossy fudge icing, a nod to Fred’s candy-making skills. During one recipe test, Fred began to run out of vanilla buttercream, and instead of frosting the cake in a thick layer as planned, he playfully piped the white frosting in several rails across the top of the cake, which created a bumpy surface under the fudge icing and made for an attractive cross-section. 

Like many happy culinary accidents, the newly fashioned cake with its unique look took off with customers. Initially called “Devil’s Food Buttercream Cake,” so many people simply asked for “the cake with the bumps” that Sanders changed the name to “Chocolate Bumpy Cake.” These days, you can buy the cake from Sanders’ brick-and-mortar stores in Michigan, some select grocery stores in the Midwest, and online, but it’s even better when you set aside the time to make it yourself. 

Simple Amish White Bread

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PREP TIME: 5 MCOOK TIME: 30 MTOTAL TIME: 35 M

INGREDIENTS:

  • 1 1/2 tablespoons active dry yeast (2 packets)
  • 2 1/2 cup warm water (110° to 120°)
  • 2/3 cup granulated sugar
  • 8 tablespoons (1/2 cup) unsalted butter, divided
  • 1 tablespoon kosher salt
  • 6-7 cups bread flour or all-purpose flour

INSTRUCTIONS:

  1. Melt 4 tablespoons butter. I microwave on high for 30 seconds at a time until it is mostly melted.  I recommend covering with a paper towel to avoid messes.  Set aside.
  2. In the bowl of a stand mixer add sugar and water.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow the yeast to sit for about 5-10 minutes while the it blooms and becomes aromatic.
  3. Add melted butter, 4 cups flour, and salt.  Mix on low, using the dough hook, until smooth.  Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups).  Turn the mixer to medium and knead for 5 minutes. When it is ready, your ball of dough should be tacky, not sticky. When you touch the dough and pull your fingers away the dough should not stick to your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky.
  4. Turn the dough onto a floured board; knead about 10 turns. To knead dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat. When you are finished kneading your dough should be smooth and elastic. 
  5. Shape dough into a smooth ball so it will rise properly: fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.
  6. Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted.  Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.
  7. Punch dough down and divide into two loaves. 
  8. Shape the bread for the bread pans: Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.
  9. Place each dough in a greased 9-in. x 5-in loaf pan. Press the dough down flat in the bread pan, using your flat hand to help it rise evenly. 
  10. Preheat oven to 350°F.   
  11. Cover and let rise in a warm place until doubled, about 30-45 minutes.  
  12. Place bread on the center rack. Bake for 30-35 minutes or until golden brown. You can turn in out onto a plate and thump the bottom of the bread if it sounds hollow it is done.
  13. Allow the bread to cool in the bread pan, on a wire rack for 5 minutes.
  14. Remove the bread from the pans and brush with the remaining butter.
  15. Let the bread cool for at least 30 minutes before cutting or you may smoosh the bread loaf. I can never wait, but it is best if you can. 

 DONNA’S NOTES

  1. Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
  2. You can make this recipe without a stand mixer.  Add water, yeast, and sugar to a large bowl.  Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back).  Proceed with remaining instructions.
  3. If bread starts to brown too quickly, cover with aluminum foil.  
  4. For hamburger buns, grease a cookie sheet. Divide dough and roll into balls.  Gently press on dough balls with the palm of your hand (creating a bun shape).  
  5. 4-Ingredient Amish White Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag. You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.