I LOVE this book.
It is my favorite baking book yet, given to me by my wonderful future sister-in-law. The pictures are great and it has nice little introductions for each recipe so you know what you're getting yourself into. I secretly think that if the authors [Matt Lewis and Renato Poliafito] met me, we would become best friends.
This weekend I tried the Oatmeal Chocolate Chip Cake. I modified the icing to use a caramel glaze rather than the cream cheese. I think it is a perfect breakfast cake, if you're into eating cake for breakfast.
Recipe:
- 8 ounces chocolate chips
- 1/2 t. bourbon, Scotch, or favorite liquor
- 1 1/2 c. plus 2 T all-purpose flour
- 1 c. rolled oats
- 1 stick unsalted butter, cut into small cubes, at room temperature
- 2 eggs, slightly beaten
- 3/4 c. granulated sugar
- 1 1/4 c. firmly packed dark brown sugar
- 1/2 t. salt
- 1 t. baking soda
- 1 t. baking powder
- 1 1/2 t. cinnamon
I notice a substantial difference when I bake with ingredients that are at room temperature. I rarely ever do it because I forget, but I would still like to tell you that you should.
Start by tossing the chocolate chips in the liquor; mix in 2 tablespoons of the flour. This will keep the chocolate chips from sinking to the bottom.
Heat 1 c. water to a boil. Pour over rolled oats and butter in a separate bowl. Mix to cover thoroughly, then let sit for 25 minutes. I admit, that is an annoying part of this recipe.
In another bowl mix the sugars, salt, soda, powder, and cinnamon. I also added vanilla here because I love it. Stir in the cooled oatmeal mixture and then the chocolate chips. I know I say this all the time, but eat some of this batter. It seriously is so good, you won't believe yourself.
Pour into a greased/buttered 9 by 13 inch pan (I used a square pan instead, but then wasn't able to use all the batter)...and bake at 375 degrees for exactly 45 minutes. The middle takes a while to bake thoroughly, and there is a lot of brown sugar in the recipe - so it will look dark and slightly burnt when it is not.
Take the cake out and let cool completely. For the glaze, melt 4 T. butter on low heat. Mix in 1/4 c. sugar and 1/4 c. brown sugar until dissolved. Add 1/2 c. heavy cream, and bring to a low boil. Remove from heat and pour over the cooled cake.
Mmmm....as you can see some of my chocolate chips sank to the bottom, Matt Lewis is a fraud! That's ok, I will forgive him as that's what best friends do. It did not impact the taste of this delicious little cake.
Mmmm....as you can see some of my chocolate chips sank to the bottom, Matt Lewis is a fraud! That's ok, I will forgive him as that's what best friends do. It did not impact the taste of this delicious little cake.
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