best cocoa brownies from smitten kitchen

  • 10 tablespoons unsalted butter
  • 1 1/4 cups granulated sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, cold
  • 1/2 cup all-purpose flour
  • 2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and (Medrich’s method) set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Or (Deb’s method) you can melt the butter with the cocoa in a microwave too.

Both methods: Set the bowl aside briefly until the mixture is only warm, not hot. It looks gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Magic Cake (Gâteau Magique) from Simply recipes

  • 2 cups (480ml) whole milk
  • 1/2 cup (113g) unsalted butter, diced into tablespoon-sized pieces
  • 4 large eggs, separated
  • 2/3 cup (135g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg (optional)
  • 3/4 cup (90g) all-purpose flour
  • Powdered sugar, for dusting, optional
  1. Preheat the oven to 325°F. Grease an 8-inch square pan with butter or cooking spray. Line the pan with a layer of parchment paper covering the bottom and up 2 sides with a slight overhang. Lightly grease the parchment paper.
  2. Heat the milk and butter: In a small saucepan, heat the milk and butter on low heat just until the butter melts. Don’t let the milk come to a boil or simmer. It should be warm but not scalding hot, 105 to 115°F. Set aside.
  3. Meanwhile, beat the egg whites: In a large bowl using a hand mixer, beat the egg whites on medium-high speed until they form stiff peaks, about 4 minutes. When you lift the beaters out of the bowl, the whipped egg whites should stand up at a point and hold that point
  4. Start the batter: In another large bowl, beat the egg yolks, sugar, vanilla extract, salt, and nutmeg (if using) on high speed until the mixture is pale and creamy, about 2 minutes.Add the flour to the egg yolk mixture and beat on low speed until combined. It may seem like there is too much flour, but the batter will soon be thinned out.
  5. Add the warm milk and egg whites: Continue mixing on low speed, or switch to a whisk, and pour in the warm milk and butter a splash at a time. Once you’ve incorporated about half of the milk mixture, you can pour in the rest, and whisk to combine. The batter will be thin and smooth, like crepe batter.Add the beaten egg whites and use the whisk to gently mix until there are no large lumps of egg whites. Don’t overmix—there should still be a layer of foam on top of the batter.
  6. Bake: Pour the batter into the prepared pan. Bake until the top is golden brown, the cake has begun to pull away from the sides of the pan, and the center has a slight jiggle when the pan is gently shaken, about 50 minutes.
  7. Cool and serve: Remove the pan from the oven and set it on a wire rack until it’s cool enough to go in the fridge, about 30 minutes. Let the cake chill in the fridge for at least 1 hour before serving. You can skip chilling and serve the cake at room temperature, though it won’t slice as neatly.Dust the top of the cake with powdered sugar, then slice it into squares. If desired, serve with fresh fruit and, for extra indulgence, a dollop of whipped cream.Store leftover magic cake, well-covered, in the refrigerator for up to 3 days. Magic cake does not freeze well. The freezing and thawing process will affect the texture of the custard layer.

Shrimp with eggs by flolum.com

  • 2 tablespoons cooking oil divided
  • 4 ounces shrimp
  • 1 teaspoon cornstarch
  • 2 stalks green onion chopped
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ⅛ teaspoon ground white pepper

For the Egg Mixture

  • 4 eggs
  • ½ teaspoon soy sauce
  • ½ teaspoon cooking oil
  • Clean and pat dry the shrimp. Cut shrimp into smaller pieces, if desired. Add 1 teaspoon cornstarch and coat the shrimp.
  • In a medium mixing bowl, whisk together ingredients for the egg mixture until well combined. Set aside.
  • Heat a large cast iron, wok or non-stick pan on medium high and add 1 tablespoon cooking oil. Add shrimp and cook until 80-90% done.
  • Add the cooked shrimp to the egg mixture. Add another tablespoon oil to the pan and pour in the egg mixture. Tilt the pan and start moving the cooked egg to the centre while letting the uncooked egg cook around it. Turn the heat off and let it cook in the residual heat until the egg is cooked to your liking.
  • Remove onto a serving platter. Drizzle with soy sauce, sesame oil and sprinkle ground white pepper.

Plum Torte-Smitten Kitchen

Marian Burros’s plum torte is a cult classic in which a mass of plums are coated with cinnamon sugar and baked into a pancake-like batter, where they melt into pie-like pockets and you definitely don’t want to miss it. It’s the perfect September baked good. This is ideal with blueish/purple Italian prune plums, but if you can’t find them, other plums will do. The internet is full of riffs on the cake, like cutting the sugar back to 3/4 cup (feel free to, although I didn’t find the 1 cup too sweet at all), with or without lemon juice, ranges of cinnamon (1 teaspoon is the original amount; 1 tablespoon was a typo that’s not bad at all, but I usually use the smaller amount). I’m not immune, either: I sometimes start by browning the butter and letting it cool to room temp before whisking the batter together by hand. In 2023, I’ve made a few minor updates: Sharing how I one-bowl the cake,and bumping up the salt (previously: a large pinch).

2024 Plum Torte Updates

  • 1 cup (200 grams) plus 1 to 2 tablespoons granulated sugar (use less for sweeter plums)
  • 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
  • 2 large eggs
  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder (ideally aluminum-free)
  • 1/4 teaspoon kosher salt
  • 12 smallish purple Italian purple plums, halved and pitted
  • 2 teaspoons (10 grams) fresh lemon juice
  • 1 teaspoon ground cinnamon

Heat oven to 350°F. Coat a 9-inch springform [I have this one] with butter or nonstick spray. For even easier removal, line the bottom with a round of parchment paper. 

In a large bowl, beat butter and 1 cup (200 grams) of the sugar together with an electric mixer until fluffy and lighter in color. Add the eggs, one at a time and scraping down the bowl. Sift flour, baking powder, and salt over batter and mix it until just combined. 

Spoon batter into prepared cake pan and smooth the top. Arrange the plum tightly in the pan, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.

Once cool, if you can stand it, and I highly recommend trying, leave it at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake around it, becoming not just “cake with plum,” but cakeplumughyum (official terminology, there). If planning more than 2 to 3 days out, I’ll store the cake in the fridge for longevity.

Glace Mixed Fruit Bundt Cake from lordbyronskitchen.com

  • 250 grams cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 cup chopped nuts, walnuts or pecans
  • 2 cups glace mix
  • In a large bowl, use a handheld mixer to cream together the cream cheese, butter, and sugar.
  • Add the eggs one at a time and blend into the mixture.
  • Add the vanilla and incorporate well.
  • Add 2 cups of the flour and baking powder, and continuing to use the mixer, blend well into the butter and cream cheese mixture.
  • In a small bowl, toss the glace mix and the nuts with 1/4 cup of flour. Be sure to toss well to coat every piece in the bowl.
  • Add the flour-covered nuts and fruit to the batter and fold in with a spatula.
  • Grease and flour a bundt cake pan and pour in the batter.
  • Bake at 325 degrees for 60 minutes.
  • Allow cake to cool for at least 15 minutes before turning out onto a cooling rack.
  • Cool completely; dust with confectioner’s sugar and enjoy!

Italian Zucchini Crescent Pie

  • 1 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • red pepper flakes, to taste 
  • 1 garlic clove
  • 1/4 tsp oregano leaves, chopped
  • 2 eggs, well beaten
  • 8 oz (2 cups) shredded mozzarella cheese
  • 8 oz can crescent dinner rolls (refrigerated)
  • 2 tsp dijon mustard
  • In a skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.
  • In a large bowl, blend eggs and cheese. Add zucchini mixture to the eggs and cheese and stir.
  • Separate crescent dough into 8 triangles, roll them thinner and place in an ungreased quiche pan or 12×8″ baking dish. Press over the bottoms and up the sides.
  • Spread crust with mustard. Pour zucchini mixture evenly into the crust. 
  • Bake at 375 degrees for 18-20 minutes or until a knife comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings!

morning glory breakfast cake, smitten kitchen

  • 1 cup (145 grams) grated apple (from 1 7-ounce/medium-large apple)
  • 1 cup (115 grams) grated carrot (from 1 thick carrot)
  • 1/2 cup (80 grams) very well-drained crushed pineapple or chopped fresh pineapple
  • 1/3 cup (30 grams) shredded unsweetened coconut
  • 1/4 cup raisins or another dried fruit (optional)
  • Finely grated zest of 1 lemon
  • 2/3 cup (130 grams) raw or granulated sugar
  • 2/3 cup (155 ml) neutral oil
  • 2 large eggs
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups (160 grams) all-purpose or whole-wheat flour
  • 2 tablespoons toasted, salted pepitas (optional)

Heat your oven to 350 degrees F. Coat 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment and let it extend up two sides of the pan. 

In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Add flour, and stir just until it disappears.

Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan then carefully cut into squares with a serrated knife. 

The cake is very moist and a little crumbly. I find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.

Cider Doughnut Muffins from Yankee magazine

  • 2 cups sweet apple cider
  • 1/2 cup unsalted butter, softened, plus more for pan
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon table salt

Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.

Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.

Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.

In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenly among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes. 

For the topping:

  • 3/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons salted butter, melted

Now, prepare the topping: In a medium-size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat. Serve warm or at room temperature. 

Greek Zucchini Fritters martha shulman

  • 2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
  •  Salt
  • 2 eggs
  • ½ cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
  • 1 tablespoon ground cumin
  • 1 cup fresh or dry breadcrumbs, more as necessary
  •  Freshly ground pepper
  • 1 cup crumbled feta
  •  All-purpose flour as needed and for dredging
  •  Olive oil for frying
  1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
  2. In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
  3. Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
  4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.

Chocolate Zucchini cake/bread from twopeasandtheirpod.com

  • 1 cup all-purpose flour
  •  1/2 cup Dutch process cocoa or unsweetened cocoa 
  •  1 teaspoon baking soda
  •  1/2 teaspoon sea salt
  •  2 large eggs, at room temperature
  •  1/4 cup unsalted butter melted and slightly cooled
  •  1/4 cup canola, vegetable oil, or melted coconut oil
  •  3/4 cup  packed light brown sugar
  •  1 teaspoon pure vanilla extract
  •  1 1/2 cups packed shredded zucchini
  •  1 cup  semisweet chocolate chips, divided
  1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  7. Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing