Old-Fashioned Chocolate Cake

Another success from America's Test Kitchen!
Cake
12 Tbs unsalted butter (1 1/2 sticks)
1 3/4 c flour
4 oz unsweetened chocolate
1/4 cup cocoa
1/2 c hot water
1 3/4 c sugar
1 1/2 tsp baking soda
1 tsp salt
1 c buttermilk
2 tsp vanilla
4 eggs
2 egg yolks (yes that makes 6 egg folks)

Frosting
16oz semi-sweet chocolate
1 stick unsalted butter
1/3 c sugar
2 Tbs Corn Syrup
2 tsp Vanilla
1/4 tsp salt
1 1/4 c cold heavy cream

For the Cake
1. Preheat oven to 350 and grease and flour 2 9" round 2" high pans. Yes I realized your cake pans are probably not 2" - neither were mine. It overflowed slightly when I did it in 2 pans so if you're aren't 2" high I'd recommend three layers.
2. put chopped unsweetened chocolate, cocoa, and hot water into a double boiler and stir utill melted. Add 1/2 cup of sugar to the chocolate and stir until glossy - set the mixture aside to cool down.

2. Combine dry ingrediants (flour, soda, salt) in a small bowl and whisk to combine - set aside. In the big mixer bowl beat the eggs, yolks, and remaining 1 1/4 c sugar until light and fluffy - this will take a few minutes (use the whisk attachement if you have a stand mixer). After they eggs are fluffy and light, add the vanilla and then switch to normal (flat) beater

3. add 1/3 dry ingrediants, 1/2 buttermilk, dry, buttermilk, dry mixing each time untill well incorporated - don't over mix or you'll loose the fluffy eggs.

4. bake at 350 for 25-30 min until a toothpick comes out clean (note if you ignored me and used only two pans put somethign underneath to catch the drips and bake a few minutes longer)

5. Allow the cakes to cool in pans 10 min before flipping onto a rack. Wait at least 45min to frost!

Frosting
1. Melt chocolate over a double boiler (microwave will work also, if you use this method, stop often to stir and add about 1 tsp veg oil to the mixture)
2. in a pan melt butter , then add corn syrup, vanilla and sugar. Cook until the sugar is completely dissoloved.
3. place mixer bowl in ice bath and combine chocolate, butter sugar mixutre and cold cream. mix with a rubber spatula until combined and room temperature.

4. Using a wisk atttachment beat the mixture until very fluffy- a few minutes. frosting will be very soft but will nicely harden in the fridge.

Frost the cake and enjoy!

Molasses Cookies

Another airport, another America's test kitchen "Best of" magazine, and another wonderful recipe. As a New Englander I was trained to like molasses, and these cookies while closer to gingersnaps than Nanny's molasses cookies are delicious. I use the Breir Rabbit Dark molasses, as it is the darker of the two available in my grocery store.

1/3 c granulated sugar, plus some for dipping
1/3 c dark brown sugar
1 1/2 sticks butter
1 tsp orange zest, plus some for coating
1 large egg yolk
1 tsp vanilla
1/2 cup molasses
2 1/4 c flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 allspice
1/4 black pepper (yes, really!)

1. Preheat oven to 375
2. Whisk dry ingredients in a separate bowl, and set aside
3. beat the butter, orange zest, and brown and white sugars until fluffy
4. Add the egg yolk, molasses and vanilla to the butter mixture and beat well.
5. slowly add the dry ingredients to form a dough.
6. combine remaining orange zest (around 1 tsp) with about 1/2 white sugar in a bowl and mix until the sugar is orange.
7. form teaspoonfuls of dough into balls and roll in sugar.
8. bake on an ungreased cookie sheet for about 11 minutes- cookies will be slightly underdone. Allow to cool a few minutes on the cookie sheet before removing to a cooling rack.

Moist, Chewy, and delicious.

From America's Test Kitchen All time Best Recipes.

Bagels

I've tried bagels a few times before and had previously concluded they weren't worth the effort. Now with a good recipe and stand mixer to do the hard work they easily beat the round wonder bread the local store passes off as bagels. If you don't have a mixer just be sure to knead the dough very very well. it should be very dense and smooth when finished kneading.

I've seen many sources, I'll attribute mine, Bernard Clayton's New Complete Book of Breads.

Les Bagels de Jo Goldenberg (makes 10 bagels)

3-5 c flour
2 Tbs yeast
3 Tbs sugar
1 Tbs salt
1 1/2 c hot water

3 qts water
3 Tbs sugar

1 egg white beaten
sesame seeds, poppyseeds, etc


Combine the dry ingrediants in the mixer bowl and add the hot water (you should be able to stick your finger in it and count to 10 but no longer for perfect temp) mixing with a flat beater to combine, beat 2 min, then switch to a dough hook and add flour until the dough no longer sticks to the sides of the bowl (the recipe claims 1/2 cup more but It's been taking me more like 1.5 C extra) continue to knead with the dough hook by machine for 7 minutes - time it, it's longer than you'd think.

Cover the bowl with saran wrap and let rise 1 hour-ish. While the dough is rising bring a large kettle of water to boil and add the 3 tbs sugar to it. Also get out a paper towel or other towel to drain the bagels on.

Punch down the dough and divide into 10 pieces. roll each piece into a bowl and allow to rest about 10 min. preheat oven to 400. Stick your finger through the center of each ball of dough and work into a bagel shape - try to make smooth surfaces as the boiling water will peel off anything you try to stick together.

Drop the bagels, 2 at a time into boiling water and boil for 2 min, flipping sides in the middle. Remove from heat onto a paper towel and drain. Repeat with remaining bagels. Grease a cookie sheet (I just used spray oil) . brush the bagles with egg white and coat with chosen topping - do both sides for more fun and mess!.

Place on the greased cookie sheet and bake at 400 for a TOTAL of 25min. After about 15min take them out and flip them. If they seem stuck and do not want to flip wait a few minutes- if you try to unstick them you will get a torn gross bagel and if you wait a few minutes they will cook enough to flip easily. The tops should be just starting to show a hint of brown when you flip. I also switch trays top and bottom.

These are delicous and chewy. The only downside is I haven't dared to try a double batch in the mixer and Rob and I can eat a single batch quite fast.