Remember The Alamo

January 11, 2015

A few weeks ago my husband and I went to Fredericksburg, Texas, (a small town on the outskirts of San Antonio ) for my cousins wedding. We were also celebrating our 9 year wedding anniversary and wanted to celebrate by going to San Antonio before the wedding. We decided to go on a food tour called Fork in the River. This walking tour took us to 3 restaurants and was about 3 hours long.

The first stop was Justin’s Ice Cream. The first ice cream flavor we tasted was made with sultana raisins and Marsala wine, called Balaguer; an ode to Spain. The next flavor was Mango. This one Bill Clinton called a “national treasure” and requested that Justin send to both of Bill Clinton’s inaugural addresses. The third flavor was chocolate, but with a surprise. This chocolate ice cream had habanero pepper from Justin’s own garden, and cinnamon from Vietnam. The last one was more of a palate cleanser and was actually my favorite of the 4 as well as my husband’s, which is a sorbet or Italian ice, which is nothing but sugar, water, ice and fresh squeezed lemon.

Our second stop was Biga on the Banks. Biga on the Banks is Tex-Mex inspired cuisine at its finest! Chef and owner Bruce Auden prepared a very playful take on nachos for our tasting, Smoked Salmon Nachos.

Biga on the Banks opened 25 years ago in a town full of Tex-Mex cuisine. Chef and owner, Bruce Auden is a James Beard Award nominated chef for “Best Chef Southwest” 2000-2011 (the Oscars of the food world). He has also been featured in Texas Monthly, Gourmet, and other high profile publications. Below are a few pictures I took at Biga on the Banks.

What I loved most about this stop was being able to go behind the scenes and check out the immaculate kitchen! Chef Auden even took the time to pose for pictures with everyone on our food tour. That means a lot to this foodie!

Our last stop was Restaurant Gwendolyn, a restaurant that is “old school”, by that I mean there are no electrical appliances used in food preparation at Restaurant Gwendolyn. No microwave, toaster, blenders, deep fryers, food processors or anything like that. The food processor in this place is the mortar and pestle or what some Texans might call a molcajete. Which I am happy to say I finally bought one of my own on this trip in Fredericksburg at Der Kuchen Laden, my favorite store! If you like to cook and bake, then this is the place for you! Now back to the food tour.

Chef and owner Michael Sohocki is a James Beard award nominee for “Best Chef in the Southwest”, has been featured on Food Network, the Food Channel, Chuck Eats the Streets, Star Chefs and about 4 months ago USA Today ranked Restaurant Gwendolyn the number 1 food spot in the city and on the Riverwalk.

What I loved most about Restaurant Gwendolyn was how Chef Michael Sohocki uses local ingredients. The menu, which changes daily, has the local suppliers he uses listed next to the dish. He also butchers one animal at a time and uses every piece of that animal. Nothing goes to waste at Restaurant Gwendolyn. Oh and you’ll never see a Sysco truck delivering food there! Just real food! For more detailed information about Restaurant Gwendolyn, I encourage you to visit their website. It’s a real eye-opener!

Now no blog post would be complete without a recipe so I have a short and simple one for you to pay tribute to my great state of Texas and specifically, to San Antonio.

Remember The Alamo

Yield: 1

Ingredients

1 1/2 ounces tequila
1 1/2 ounces Lone Star beer
1 1/2 ounces premium mescal

Instructions

Fill three shot glasses with the separate ingredients. Quickly drink the tequila shot, then the Lone Star shot, then the mescal shot.

Red Walnut Praline Cake

November 17, 2014

I recently had the opportunity to try red walnuts by Sanguinetti. The two things I liked about these walnuts was their vivid red color and their flavor. They do not have the bitterness of regular walnuts, which was something that kept me from using walnuts in a lot of my baking. Well I am happy to say not anymore. Now that I know about these beauties I’ll be choosing red walnuts from now on. Red walnuts are available at the end of fall and during winter.

I really wanted to highlight the walnut in the best way possible and after researching about the red walnut and how carefully they are handled so their beautiful red color would not be ruined I also wanted to treat them in the same manner. I wanted to be sure I captured the flavor of the walnut but also the beauty of it as well. I decided to make a cake with the walnuts chopped up inside, and then garnish the cake with some candied red walnuts to let the walnuts really shine through. I hope you enjoy this Red Walnut Praline Cake, which is soaked in a bourbon simple syrup and iced with a vanilla cream cheese frosting. (I doubled the amount of frosting from the original recipe but you do not need to if you are not planning on doing any special decorating. But I like to always have more frosting than not enough so I usually will always double the frosting just to be sure I have enough to decorate with. )

Here are some interesting facts about red walnuts:

Delicious raw California red walnuts make for not just a delicious tasting snack but a beautiful looking one as well! They are beautiful on salads, baked good and many other dishes. These red walnuts pack an amazing walnut taste too! Brighten up any dish with our great looking red walnuts. Our red walnuts are a fairly recent creation.

They are not genetically modified and were created using natural methods of grafting Persian red-skinned walnuts onto larger and creamier English walnuts. Red walnuts are only red on the inside, the tree and the shells look just like your typical English Walnuts.

Our red walnuts are larger and the shells are a little harder than other walnut varieties, and the trees grow slower. To retain their red color, they are shelled and handled very carefully. We take great care to maintain the beautiful red layer.

Our red walnuts are late-producing, so they are available at the end of fall and in the winter. Because they are so rare, supplies are limited. We suspect that you won’t see many after the new year. The good news is that we’ll be back next year with more!

For more information on where you can buy these red walnuts, head over Sanguinetti website.

Red Walnut Praline Cake

Yield: 12

Ingredients

CAKE

2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup whole milk
1 1/2 chopped red walnuts or regular walnuts

SYRUP

3 tablespoons water
3 tablespoons granulated sugar
1 tablespoon bourbon

FROSTING

24 ounces cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
4 teaspoons vanilla extract
8 cups powdered sugar

PRALINE TOPPING

1 large egg white, at room temperature
1 tablespoon water
1/2 cup light brown sugar
1 1/2 cups red walnut or regular walnut halves

Instructions

CAKE

Place a rack in the center of your oven and preheat to 350 degrees. Grease two 9-inch cake pans and line the bottoms with wax or parchment paper. Grease the paper and lightly coat both pans with flour. Whisk flour, baking powder and salt in a medium bowl. Using an electric mixer, beat the sugar and butter in a large bowl until fluffy, about 2 minutes. Beat in egg 1 at a time, add vanilla. Beat in the dry ingredients in 3 additions, alternating with the milk in 2 additions. Fold in the chopped walnuts. Divide the batter between the prepared cake pans.
Bake the cakes until a cake tester inserted in the middle comes out clean or with a few moist crumbs, about 35 minutes. Cool cakes in their pans for 10 minutes. Insert a thin flexible spatula to loosen the cake from the sides of the pan and turn cakes onto wire racks to cool completely

SYRUP

Stir 3 tablespoons water and sugar in a small saucepan over medium heat until the sugar dissolves and mixture comes to a simmer. Remove from the heat and stir in the bourbon, set aside.

CREAM CHEESE FROSTING

Using an electric stand mixer, in the large bowl beat the cream cheese, butter and vanilla. Beat sugar in 1 cup at a time, occasionally scrapping down the bowl.

PRALINE TOPPING

Preheat your oven to 300 degrees. Line a baking sheet with parchment paper or a silicon mat. Using a fork, beat the egg white and 1 tablespoon water in a medium bowl until foamy. Add the sugar and stir until the sugar dissolves. Add the walnuts and toss to coat. Spread the walnut mixture on the prepared baking sheet and bake for about 10 minutes, then stir and bake for another 10-15 minutes. Cool nuts completely on baking sheet.
Place 1 cake layer, flat side up on a cake plate or cake round. Poke several holes on the top of the cake with a skewer or toothpick. Brush some of the simple syrup on top. Spread about 1 cup of the frosting over the top of the cake. Top with the second layer of cake flat side up. Poke several holes on top of the cake and brush the remaining simple syrup on top. Spread frosting on top of the cake and decorate.

Adapted from Bon Appetit Desserts

Classic Apple Pie

November 2, 2014

My favorite part of pie has always been the filling. When I was younger I would always eat the filling and leave the crust.

Let me tell you, that won't be happening with the crust for this Classic Apple Pie! It's almost like a buttery, flaky, crispy cookie wrapped around an apple pie filling.

Sure this pie is perfect for fall when apples are plentiful. However, the great thing about this Classic Apple Pie is you can use Granny Smith and Golden Delicious apples, which are available throughout the year, not just during the fall baking season.

This particular crust is made with a food processor, which for me, makes it easy. I found this recipe in a Cook's Illustrated cookbook several years ago and is the only pie crust that comes out perfectly for me every time.

The hardest part of this recipe is waiting for the pie to cool before you dive in!

If you make this pie I would love to see it on Instagram with #thecakechica1 @thecakechica1

Also follow The Cake Chica on these other social media channels: Facebook, Pinterest and Twitter.

Adapted from Cooks Illustrated

Classic Apple Pie

Yield: 8

Prep Time: 45 minutes

Cook Time: 1 hour

Additional Time: 5 hours 45 minutes

Total Time: 7 hours 30 minutes

An American classic Apple Pie with an incredibly flaky crust, filled with an apple filling made with a mix of Granny Smith and Golden Delicious apples.

Ingredients

DOUBLE CRUST PIE DOUGH

2 1/2 cups all-purpose flour, plus more for rolling
2 tablespoons sugar
1 teaspoon table salt
12 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
8 tablespoons vegetable shortening, cut into 4 pieces and chilled
1/4 cup vodka, chilled
1/4 cup ice water

APPLE PIE

3/4 cup, plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1/4 teaspoon table salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 pounds Golden Delicious or McIntosh apples, peeled, cored and sliced 1/4-inch thick
1 1/2 pounds Granny Smith, Empire or Cortland apples, peeled, cored, and sliced 1/4-inch thick
1 large egg white, lightly beaten

Instructions

PIE DOUGH

Process 1 ½ cups flour, sugar and salt together in a food processor until combined, about 5 seconds. Add chilled butter and shortening, and process until combined and mixture starts to form clumps and no flour remains.
Scrape down the sides of the bowl. Add remaining 1 cup flour and pulse until the mixture has broken up into pieces and is evenly distributed around the bowl, about 4 to 6 pulses.
Pour mixture into a large bowl and add vodka and water. Using a rubber spatula, stir dough until it sticks together. Divide the dough into 2 equal pieces and flatten out into a 4-inch round disk. Wrap in plastic wrap and chill in the refrigerator for 1 hour. Let the dough sit on the counter for about 10 minutes to soften. (Dough can be stored in the refrigerator for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before using.)

APPLE PIE

Roll out one disk of dough into a 12 inch round on a lightly floured surface. Gently roll dough around a rolling pin and place in a 9 inch pie plate. Let excess dough hang off the sides. Ease the dough into the pie plate, making sure not to stretch the dough. Use your fingers to press the dough into the bottom and sides of the pie plate. Wrap dough loosely with plastic wrap and chill in the refrigerator for about 30 minutes. Roll out the other disk of dough on a lightly floured surface in a 12 inch disk. Transfer to a parchment lined baking sheet and chill in the refrigerator for 30 minutes.
Adjust an oven rack to the lowest position. Line a baking sheet with foil and place in the oven on the oven rack. Preheat the oven to 500 degrees.
In a large bowl, mix together ¾ cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and all spice together. Add the lemon juice and apples and stir to combine. Spread apple and their juices into the dough lined pie plate, mounding them slightly in the middle. Loosely roll the remaining dough around a rolling pin and gently unroll on top to the pie. Trim overhang to about 1/2inch over the edge of the pie plate. Press the edges together, tuck under and crimp edges. Cut four 2-inch slits on the top. With a pastry brush, brush egg whites on top and sprinkle with the remaining 1 tablespoon of sugar.
Place pie on the heated baking sheet in the oven and reduce the oven temperature to 425 degrees. Bake until the crust is light and golden, about 25 minutes. Reduce the temperature to 375 degrees and rotate the baking sheet. Continue to bake until the juices are bubbling and the crust is deep golden brown, about 30 to 35 minutes. Let the pie cool in a rack at room temperature for about 4 hours.

Notes

MAKE AHEAD: Dough can be stored in the refrigerator for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before using.

STORE: Pie can be stored in the refrigerator in an air tight container for up to 3 days.

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 601Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 83mgCarbohydrates: 75gFiber: 5gSugar: 40gProtein: 5g

Classic Pecan Pie

November 2, 2014

Here’s a Classic Pecan Pie recipe that will instantly become your family's favorite! And best of all it’s not overly sweet and the crust is crisp and flaky. Plus, the pie dough is made with a food processor, making it pretty fool-proof!

Close up of sliced Classic Pecan Pie on white plate.

Pie Dough - Food Processor Method

Ugh pie dough. It’s not my friend. And back in the day I never much cared for the crust of the pie anyway. I’ve always been a filling girl. But as I’ve continued to bake over the years, I’ve grown to appreciate a good pie crust.

The method that’s worked the best for me is the food processor method. It takes much of the guess work out and the dough comes together very quickly.

Overhead shot of ingredients in the food processor.

Overhead shot of pie dough ingredients combined in food processor.

At first glance it may look like the dough isn’t going to come together. But after you add the liquids and give it a gentle knead, it comes together easily.

I used liqueur to help keep the gluten development to a minimum. Less gluten helps to create a tender and flaky crust. You can also use vodka or any other alcohol that fits your recipe.

You can use white vinegar in place of the alcohol if you like. Start with 1 tablespoon and add more if needed.

Classic Pecan Pie Tips

Toasting the pecans brings out the best flavor in the pecans. Toast pecans in a 350 degree oven for 10 minutes, tossing halfway through baking. Let pecans cool before chopping.
Partially baking the crust and adding the hot filling to the warm pie crust helps keep the crust from getting soggy.
Brushing the partially baked pie crust with egg wash helps reduce the chances of the pie filling leaking out while baking.
Slowly heating the filling over a double boiler helps keep the filling from curdling during the baking process.

Overhead shot of Classic Pecan Pie in pie plate with whipped cream and pecans.

Pecan Pie Filling

Dark brown sugar is used in place granulated sugar for more depth of flavor. And in addition to slowing heating the filling in a double boiler, this pie is also baked on low heat slowly, to prevent curdling.

Overhead shot of sliced Classic Pecan Pie on white plate and pie plate.

Cooling Time

It’ll be tough not to cut into this beauty right out of the oven, but be sure to allow adequate cooling time before slicing the pie. About 4 hours should do the trick. Or plan ahead of time and let the pie cool overnight for the best results.

Pie Crust Decorations

To jazz up this Classic Pecan Pie, I used store-bought pie dough and cut out festive shapes and baked them separately.

Brush the cutouts with egg wash and bake them on a parchment paper lined baking sheet in a 450 degree oven. Bake until cut outs are nicely browned. The timing will depend on the size of your cutouts. Arrange the cutouts on top of the filling or around the edges.

Close up of sliced Classic Pecan Pie in pie plate.

Pecan Pie Storage

Pecan pie can be stored in an airtight container at room temperature for 3 days.

Close up of sliced Classic Pecan Pie with fork.

Classic Pecan Pie Baking Schedule

Day 1: Make pie dough.
Day 2: Bake pecan pie.
Day 3: Serve pecan pie.

Let’s Connect

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Close up shot of sliced Quintessential Pumpkin Pie. — Quintessential Pumpkin Pie

Three quarter angle shot of sliced Easy Cherry Pie. — Easy Cherry Pie

Adapted from America's Test Kitchen

...

Classic Macaroni and Cheese

October 27, 2014

No recipe collection is complete without a mac and cheese recipe. And with Thanksgiving right around the corner, I wanted to get this recipe up on the blog ASAP. It’s a great crowd pleaser with adults and kids alike. This mac and cheese has the best of both worlds, it’s cooked on the stove top, and finished off under the broiler. The Monterey Jack gives this mac and cheese texture, while the sharp cheddar cheese gives it flavor.

Classic Macaroni and Cheese

Yield: 8

Ingredients

6 slices hearty white bread, torn into quarters
5 tablespoons unsalted butter, plus 3 tablespoons cut into 6 pieces and chilled
4 quarts water
1 pound elbow macaroni
1 tablespoon kosher salt
6 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
5 cups milk (whole, low-fat or skim will work for this recipe)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)

Instructions

Pulse bread and 3 tablespoons chilled butter in a food processor to coarse crumbs, about 10 pulses and set aside.
Bring 4 quarts of water to a boil in a large pot. Add macaroni and 1 tablespoon salt and cook stirring often, until tender, just past al dente stage and drain.
Adjust your oven rack to the lower-middle position and heat broiler.
Melt remaining 5 tablespoons of butter in the now empty pot over medium-high heat. Add flour, mustard, 1 teaspoon salt and cayenne pepper and cook whisking constantly until the mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk and bring the mixture to a boil, whisking occasionally, until thickened, about 5 minutes. Turn off the heat and slowly whisk in Monterey Jack and cheddar cheese until completely melted. Add macaroni to the sauce and cook over medium-low heat, stirring constantly until the mixture is heated through about 6 minutes.
Transfer the mixture to a 13x9 inch broiler safe baking dish and sprinkle the bread crumb mixture on top. Place under the broiler for 3 minutes, rotate baking dish and broil for another 3 minutes. Once the topping is a deep golden brown, remove from the oven and let cool for 5 minutes before serving.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 716Total Fat: 34gSaturated Fat: 21gCholesterol: 93mgSodium: 1556mgCarbohydrates: 71gFiber: 3gSugar: 14gProtein: 28g

Adapted from Cooks Illustrated

Ultimate Beef Chili

October 24, 2014

It’s that time of year again. Time to get out your favorite soup, stew and chili recipes! And after having made this chili recipe, I’m pretty confident you would want this one in your recipe collection. Being born and raised in Texas, I’ve had some pretty good chili. But let’s get one thing straight, this is NOT Texas chili. And I may be about to speak blasphemy on my state but I really like my chili with beans and tomatoes. Something Texas chili usually is not. But I made it in my kitchen which is in Texas, so in some convoluted sort of way, it is Texas chili!

I wasn’t entirely sure I wanted to post this recipe just yet. My employer is having a chili contest in about a week but unfortunately I can’t participate. I work in our satellite office in Houston, Texas while our corporate office is in Spokane, Washington. How convenient to leave the Texas girl out of the chili competition right? Well good luck to all in Spokane next week and may the best chili win! And don’t forget to check out this Cornbread recipe to pair with this awesome chili. Oh and don’t forget the Tums.

If you can’t find ancho chiles, dried New Mexican or guajillo chiles make a good substitute. Each dried arbol chiles may be replaced with 1/8 teaspoon cayenne. Good choices of toppings include: diced avocado, finely chopped onion, chopped cilantro, lime wedges sour cream and shredded Monterrey Jack or cheddar cheese.

Ultimate Beef Chili

Yield: 8

Ingredients

3 tablespoons kosher salt
4 quarts water
8 ounces dried pinto beans, picked over and rinsed
6 dried anchochiles, stemmed, seeded and torn into 1 inch pieces
2-4 dried arbolchiles, stemmed, seeded and split into 2 pieces
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons sweetened cocoa powder
1/2 teaspoon kosher salt
2 1/2 cups low sodium chicken broth, divided
2 onions, cut into 3/4 inch pieces
3 small jalapenos, stemmed, seeded and cut into half inch pieces
3 tablespoons vegetable oil, divided
4 garlic cloves, minced
1-14.5oz. canned diced tomatoes
2 teaspoons molasses
1 teaspoon salt
3 1/2 pounds chuck-eye roast, trimmed and cut into 3/4 –inch pieces
1 1/2 cups mild lager

Instructions

Combine 3 tablespoons salt, 4 quarts of water and beans in a Dutch oven and bring to a boil over high heat. Remove the pot from the heat and cover. Let stand for 1 hour. Drain, rinse well and set aside.
Adjust an oven rack to the lower-middle position and preheat the oven to 300 degrees. Place anchos in a 12-inch skillet, set over medium-high heat and toast, stirring frequently until fragrant, about 4-6 minutes. Reduce the heat if chiles begin to smoke. Transfer to a food processor and let cool before processing. Do not wash out the skillet.
Add arbols, cornmeal, oregano, cumin, cocoa, and 1/2 teaspoons salt to food processor with toasted anchos and process until finely ground, about 2 minutes. With the processor running, slowly add 1/2 cup broth until a smooth paste forms, about 45 seconds. Scrape down the sides of the bowl if necessary. Transfer paste to a small bowl and set aside. Place the onions in the empty food processor and pulse until coarsely chopped, about 4 pulses. Add jalapenos and pulse until it is the consistency of chunky salsa, about 4 pulses. Scrape down the sides of the bowl as necessary.
Heat 1 tablespoon of oil in the Dutch oven over medium-high heat. Add the onion mixture and cook stirring occasionally until the moisture has evaporated and the vegetable are softened, about 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add chile paste, tomatoes and molasses and stir to combine. Add 2 cups chicken broth and the drained beans and bring to a boil, then reduce to a simmer.
Meanwhile, heat 1 tablespoon of oil in the now empty skillet over medium-high heat until shimmering. Pat the beef dry with paper towels and sprinkle with 1 teaspoon of salt. Add half of the beef to the skillet and cook until it is browned on all sides, about 10 minutes. Transfer the beef to the Dutch oven. Add 3/4 cup of beer to the skillet and scrape up the browned bits from the bottom of your pan and bring to a simmer. Transfer the beer to the Dutch oven. Repeat this process with the remaining 1 tablespoon of oil, remaining beef and remaining 3/4 cup of beer. Stir and return the mixture to a simmer.
Cover the Dutch oven and transfer to the oven. Cook until the meat and beans are fully tender, about 1 1/2 -2 hours. Let the chili stand, uncovered for 10 minutes. Stir, season with salt if necessary and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 944Total Fat: 56gSaturated Fat: 21gCholesterol: 205mgSodium: 668mgCarbohydrates: 37gFiber: 10gSugar: 11gProtein: 63g

Adapted from Cooks Illustrated

Pasta with Classic Bolognese Sauce

October 19, 2014

I know I am a few days behind for National Pasta Day, but better late than never! This sauce is sweet and salty with acidic flavors in the background. But just a heads up… this sauce has to simmer for about 3 hours! Make it a family affair, and get your family to join in on the prep work. Pair this with a side salad and garlic bread and you have a family-style meal.

Pasta with Classic Bolognese Sauce

Yield: 6

Ingredients

5 tablespoons unsalted butter
2 tablespoons finely chopped onion
2 tablespoons minced carrot
2 tablespoons minced celery
1 pound 80% lean ground beef
1 pound ground pork
1/2 teaspoon kosher salt
1 cup whole milk
1 cup dry white wine
1 28-ounce canned whole tomatoes, drained with juice reserved, and tomatoes chopped fine
1 pound linguine or fettuccine
Grated Parmesan cheese for garnish

Instructions

Melt 3 tablespoons of butter in a Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 to 7 minutes. Stir in your ground beef, pork and 1/2 teaspoon salt and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 5 minutes.
Stir in the milk and bring to a simmer and cook until the milk has evaporated, and only rendered fat remains, about 10 to 15 minutes. Stir in the wine and then bring to a simmer until the wine evaporates, about 10 to 15 minutes. Stir in tomatoes and the reserved tomato juice and bring to a simmer. Reduce the heat to low so that the sauce is just barely simmering. Simmer until liquid has evaporated, about 3 hours.
Right before the sauce is complete, bring about 4 quarts of water to a boil in a large pot. Add pasta and 1 tablespoon kosher salt and cook, stirring frequently until the pasta is al dente. Reserve ½ cup of the cooking, then drain the pasta and return to the pot. Add the sauce and the remaining 2 tablespoons butter to the pasta and toss to combine. Add the reserved cooking water as needed to adjust the consistency. Garnish with Parmesan cheese.

Notes

Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 784Total Fat: 38gSaturated Fat: 17gCholesterol: 134mgSodium: 484mgCarbohydrates: 65gFiber: 4gSugar: 7gProtein: 30g

Adapted from Cooks Illustrated Cookbook

Blueberry Swirl Muffins

October 11, 2014

Everyone needs a go-to Blueberry Muffin recipe in their repertoire. And this is mine. It's got the best of everything! I always like to refer to my Cook's Illustrated cookbook for the classics such as these Blueberry Swirl Muffins.

As I mentioned before this recipe has the best of everything. A muffin that is full of fresh blueberries; a homemade blueberry jam to help take the blueberry flavor up a notch, and a lemony-sugar topping for that extra crunch.

The lemon-sugar topping is best the same day the Blueberry Swirl Muffins are made, but the sweet lemony flavor will remain after that. They just won't have the same texture the following day.

You'll notice this recipe calls for buttermilk. If you don't have any on hand you can add 1 tablespoon of lemon juice or white vinegar to 1 cup milk and let sit for a few minutes and viola....buttermilk!

Adapted from Cook's Illustrated

Blueberry Swirl Muffins

Yield: 12

Prep Time: 30 minutes

Cook Time: 19 minutes

Additional Time: 10 minutes

Total Time: 59 minutes

Blueberry Swirl Muffins made with fresh blueberries, a homemade blueberry jam swirl and a lemon-sugar topping.

Ingredients

SPECIAL TOOLS

12 cup cupcake pan

LEMON SUGAR TOPPING

1/3 cup granulated sugar
1 1/2 teaspoons grated lemon zest

MUFFINS

2 cups blueberries, divided
1 teaspoon granulated sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
1 1/8 cups granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoon vanilla extract

Instructions

LEMON SUGAR TOPPING

In a small bowl, stir together sugar and lemon zest and set aside.

MUFFINS

Adjust an oven rack to the upper middle position and heat oven to 425 degrees. Line a 12 cup cupcake pan with cupcake liners or spray pan with baking spray and set aside.
In a small saucepan add 1 cup blueberries and 1 teaspoon sugar to a simmer over medium heat. Cook smashing the blueberries with a spoon until the blueberries have broken down and thickened and has reduced to about ¼ cup, about 6 minutes. Transfer to a small bowl and let cool for about 15 minutes.
In a large bowl whisk together the flour, baking powder, and salt together. In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs together until thick and combined. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.
With a rubber spatula, fold in the egg mixture and remaining 1 cup blueberries into the flour mixture until moistened. Don’t over mix. The batter should be lumpy with a few spots of dry flour remaining.
Using an ice cream scoop or a large spoon, divide batter evenly among the prepared cupcake pan. The batter should completely fill the cups and mound slightly. Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer or toothpick, gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar topping evenly over muffins.
Bake for about 17 to 19 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking. Let muffins cool in the pan for about 5 minutes. Invert muffins onto a wire rack to cool for 5 more minutes before serving.

Notes

*Nutrition information is an estimate and will vary.*

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 9gSaturated Fat: 3gCholesterol: 40mgSodium: 467mgCarbohydrates: 49gFiber: 1gSugar: 29gProtein: 4g

German Chocolate Cake

October 5, 2014

If you're ready to hear "This is the best German Chocolate Cake I've ever had" then this is the recipe for you! Numerous times I've received compliments on this cake that go exactly like that phrase. Personally, growing up I never liked German Chocolate Cake. That was until I had this version! This recipe uses bittersweet chocolate instead of German chocolate. Now we can probably argue that means it's not really German Chocolate Cake, and that may be true. But, I'm too busy enjoying this version to care much about the specifics. Let's checkout how it all comes together below!

German Chocolate Cake Ingredients

Cake flour: has a lower protein content than all-purpose flour which produces a delicate and fine crumbed cake

Unsweetened cocoa powder: gives the cake layers its chocolate flavor.

Baking soda: is an alkali and must be used in conjunction with and acidic ingredient. In this cake the baking soda reacts with the sour cream to produce carbon dioxide. This action happens right after mixing so it's important to bake the cake right away.

Salt: enhances flavor.

Bittersweet chocolate: helps flavor the cake layers.

Boiling water: melts the bittersweet chocolate for this recipe.

Sour cream: gives this cake a tangy flavor with a thick and creamy texture. It also reacts with the baking soda in this recipe. The Cake Chica's Tip: You can substitute sour cream with buttermilk or yogurt in most baking recipes.

Vanilla extract: enhances flavor.

Unsalted butter: is preferred over oil for its flavor. Plus, butter's salt content changes depending on the brand so it's best to stick with unsalted butter when baking for consistency sake.

Granulated sugar: has an evenly ground and loose texture which combines with softened butter beautifully.

Egg yolks: provide structure to the cake layers. If only egg whites were used (below) the cake would still rise, but would fall as it begins to cool.

Eggs whites: this recipe uses whipped egg whites folded into the batter, which traps air in the foam, then expands with the heat of the oven, which provides volume and height.

Cream of tartar: gives stability to the whipped egg whites.

How To Make Coconut Pecan Filling

In a medium saucepan, combine the cream, sugar, egg yolks and butter and cook over medium heat, and stir constantly until the butter has melted and the mixture thickens and bubbles. Reduce the heat to low and cook for 2 minutes longer.
Remove the pan from the heat and stir in the vanilla, coconut and pecans. Cool for about 1 hour or until the mixture is spreadable, before using.
MAKE AHEAD: Filling can be made up to 2 weeks in advance, stored in the refrigerator in an airtight container. Bring to room temperature before using.

How To Make Chocolate Buttercream

Put the chocolate in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool.
In the bowl of a stand mixer, with the paddle attachment attached, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the powdered sugar and beat on high speed until light and creamy, about 2 minutes. Beat in the vanilla extract.
Add the cooled chocolate at low speed, mixing until combined and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until the frosting is slightly aerated, about 1 minute. Use the frosting immediately or cover tightly and set aside at room temperature for up to 3 hours.
The Cake Chica's Tip: Don't let your chocolate cool for too long or it will start to solidify and you'll end up with bits of chocolate in your completed buttercream.

German Chocolate Cake Assembly

Cut off domes from each cake layer that may have formed during baking. Place one of the cake layers on a cake board and spread half of the filling on top of the cake. Top with the other cake layer (bottom side up).
Using a small offset spatula, smooth the frosting on the sides of the cake, filling in any gaps between the layers. Spread the remaining filling on top of the cake. Decorate with remaining frosting to your liking.
The Cake Chica's Tip: Be sure to check out my German Chocolate Cake Video to check out how I like to decorate this German Chocolate Cake above!

Cake Decorating Tools

Small offset cake spatula
Piping bag
Wilton piping tip #1M
Cake scraper (optional)

German Chocolate Cake Baking Schedule

Day 1: Toast the pecans and prepare the coconut pecan filling.
Day 2: Bake the cake layers.
Day 3: Make the buttercream, assemble, decorate and serve.

Cake Storage

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an airtight container in the refrigerator.
Filling can be made up to 2 weeks in advance, stored in the refrigerator in an airtight container. Bring to room temperature before using.
Assembled cake can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before using.

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German Chocolate Cake

Yield: 12

Prep Time: 35 minutes

Cook Time: 35 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

Homemade German Chocolate Cake filled and topped with coconut-pecan filling and frosted with chocolate frosting.

Ingredients

SPECIAL TOOLS

Stand mixer
Hand mixer
2 8-inch or 9-inch round cake pans
Nonstick baking spray
8-inch round cake board
Cake turntable (helpful but optional)
Small offset cake spatula
Piping bag
Wilton piping tip #1M
Cake scraper (optional)

COCONUT-PECAN FILLING

1 cup heavy cream
1 1/4 cups (8.75 ounces) granulated sugar
4 large egg yolks, lightly beaten
1/2 cup (8 tablespoons) unsalted butter, cut into tablespoons
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
1 1/4 cups pecans, toasted and chopped

CAKE

2 cups (8 ounces) cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon table salt
4 ounces bittersweet chocolate, finely chopped
1/2 cup boiling water
1 cup sour cream
2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, softened
2 cups (14 ounces) granulated sugar, divided
4 large eggs, separated at room temperature
1/4 teaspoon cream of tartar

FROSTING

6 ounces bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter, softened
2 cups (8 ounces) powdered sugar, sifted
2 teaspoons vanilla extract

Instructions

FILLING

In a medium saucepan, combine the cream, sugar, egg yolks and butter and cook over medium heat, and stir constantly until the butter had melted and the mixture thickens and bubbles. Reduce the heat to low and cook for 2 minutes longer.
Remove the pan from the heat and stir in the vanilla, coconut and pecans. Cool for about 1 hour or until the mixture is spreadable, before using.

CAKE

Place an oven rack in the center of your oven and preheat to 350 degrees. Grease the bottom and sides of 2 8-inch round cake pans and spray pans with nonstick baking spray and set aside.
In a medium bowl, whisk together the cake flour, cocoa powder, baking soda and salt to combine.
Combine the chocolate and boiling water in a bowl and whisk until the chocolate is melted and the mixture is smooth and set aside to cool.
In a small bowl, stir together the sour cream and vanilla extract and set aside.
In the bowl of a stand mixer with the paddle attached, beat the butter at medium speed until creamy, about 1 minute. Slowly add 1 1/2 cups of the sugar and beat on high speed until well blended and is light and fluffy, about 3 minutes. Reduce the speed to medium and add the egg yolks one at a time, beating after each addition and scraping down the sides of the bowl as needed. Add the cooled chocolate and mix until blended. Reduce the speed to low and add the flour mixture in three additions, alternating it with the sour cream mixture in two additions and mixing just until blended. Remove the bowl from the mixer stand and set aside.
In a medium bowl, using a hand mixer beat the egg whites at low speed until foamy. Add the cream of tartar and mix until blended. Increase the speed to medium and beat until the whites are fluffy and begin to form soft peaks. Gradually add the remaining 1/2 cup sugar 1 tablespoon at a time. Increase the speed to high and whip until the whites until they are glossy and smooth and form stiff peaks. Using a rubber spatula, gently fold the whites into the chocolate batter one-third at a time. Pour the batter into the prepared cake pans and smooth the tops.
Bake the cakes for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool the cakes in their pans on a wire rack for 15 to 20 minutes. Invert each cake onto a wire rack to cool completely.

FROSTING

Put the chocolate in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool.
In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla extract. Add the cooled chocolate at low speed, mixing until combined and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until the frosting is slightly aerated, about 1 minute. Use the frosting immediately or cover tightly and set aside at room temperature for up to 3 hours.

ASSEMBLY

Place one of the cake layers on a cake board and spread 1 1/2 cups of the filling on top of the cake. Top with the other cake layer (smooth side up).
Set aside about 1 1/2 cups frosting for piping in a piping bag fitted with a 1M piping tip. Using a small offset spatula, smooth the remaining frosting on the sides of the cake, filling in any gaps between the layers. Spread the remaining filling on top of the cake, leaving about 1/2-inch from the edge free of filling for piping. Pipe frosting on the top and bottom edges of the cake.

Notes

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight cake container at room temperature.

Assembled cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1346Total Fat: 85gSaturated Fat: 44gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 313mgSodium: 431mgCarbohydrates: 136gFiber: 7gSugar: 99gProtein: 14g

*Nutrition information is an estimate and will vary.*

Chef's Salad

October 3, 2014

Grandmas’ are notorious for making something out of nothing. Take my Grandma for example, just some iceberg lettuce, a tomato, oil, vinegar, salt and pepper and you’ve got a salad. A salad so simple and so good, I never would have thought I’d have this adoration for such a simple salad. I love the simple dressing she uses. I asked her once how to make it and I have tried numerous times to copy her simple salad dressing but it was just not the same. I was extremely happy when I started making this Chef’s Salad when I noticed a familiar aroma in the air. I thought this scent reminds me of my Grandma’s salad! Oh how I hoped it would taste the same. After the first bite I knew this was pretty darn close to Grandma’s salad dressing and a definite keeper in my recipe repertoire. This salad may not be as simple as Grandma’s but I’d like to think of this as an upscale version of her salad. Enjoy!

Chef's Salad

Yield: 8

Ingredients

VINAIGRETTE

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 garlic clove, minced
1 teaspoons minced fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

GARLIC CROUTONS

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon kosher salt
6 slices hearty white bread, crusts removed, cut into 1/2 –inch cubes

EGGS

4 eggs

SALAD

1 cucumber, peeled, halved lengthwise, sliced
2 heads leaf lettuce, washed, dried and torn into bite-sized pieces
8 ounces baby arugula
6 ounces radishes, trimmed, sliced thin
Salt and pepper
12 ounces cherry tomatoes, halved
8 ounces deli ham, sliced 1/4 inch thick, and cut into 1/4 inch squares or 2- inch long matchsticks
8 ounces deli turkey, sliced 1/4 inch thick, and cut into 1/4 inch squares or 2- inch long matchsticks
8 ounces sharp cheddar cheese, sliced 1/4 inch thick, and cut into 1/4 inch squares or 2- inch long matchsticks

Instructions

VINAIGRETTE

Whisk all the ingredients together in a medium bowl and set aside. Add the sliced cucumbers and let stand for 20 minutes.

GARLIC CROUTONS

Adjust the oven rack to the middle position and heat your oven to 350 degrees. Combine the oil, garlic and salt in a small bowl. Let stand for 20 minutes, then pour through a fine mesh strainer into a medium bowl and discard the garlic. Add bread cubes to the bowl with the oil and toss to coat.
Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 5 minutes. Take the croutons out of the oven and stir. Place the croutons back in the oven and bake for another 5 minutes. Let cool on the baking sheet to room temperature. Set aside until needed. Any remaining croutons can be stored in a zip top bag for 1 day.

EGGS

Place the eggs in a medium saucepan and cover with 1 inch of water and bring to a boil over medium high heat. Remove the pan from the heat and cover and let sit for about 10 minutes. While the eggs sit, fill a medium bowl with 4 cups of water add ice cubes to create a water bath. Transfer the eggs to the water bath with a slotted spoon and let sit for 5 minutes. Once the eggs have cooled you can begin to peel the eggs. Slice the eggs in half and set aside.

SALAD

Toss the lettuce, arugula and radishes in a large bowl. Add cucumbers and all but 1 tablespoon of the dressing, and toss to combine. Season with salt and pepper. Toss the tomatoes in the remaining dressing and place the tomatoes around the edges of the greens. Arrange the ham, turkey and cheese over the center of the greens and sprinkle with croutons. Arrange egg halves around the salad and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 32gSaturated Fat: 11gCholesterol: 71mgSodium: 908mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 23g

Adapted from Cook’s Illustrated

Oven-Roasted Salmon with Fresh Tomato Relish

September 27, 2014

Salmon is one of my favorite types of fish to make at home. For this recipe, you’ll need salmon fillets with skin on and about 1 1/2 inches thick. We’ll preheat the oven to 500 degrees. Then, we’ll turn down the heat to 275 degrees just before placing the fish in the oven. This initial blast of heat will firm the exterior of the salmon and render some excess fat, while the oven temperature slowly drops, the fish will cook gently and stay moist at the same time. Pair an easy relish of fresh tomatoes on top and enjoy.

Oven-Roasted Salmon with Fresh Tomato Relish

Yield: 4

Ingredients

RELISH

12 ounces tomatoes, cored, seeded and diced
1/2 shallot, minced
1 small garlic clove, minced
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
2 tablespoons chopped fresh basil
Kosher salt and black pepper
Combine all ingredients for the relish in a medium bowl and season with salt and pepper and set aside.

FISH

4 (8 ounces each) fillets skin-on salmon, about 1 1/2 inches thick
2 teaspoons olive oil
Kosher salt and black pepper

Instructions

FISH

Adjust your oven rack to the lowest position, and place a rimmed baking sheet lined with foil (for easy clean up) on the rack, and heat the oven to 500 degrees. Make 4 or 5 shallow slashes about an inch apart along the skin side of each piece of salmon, being careful not to cut into the flesh.
Pat the salmon dry with paper towels. Rub fillets with oil and season with salt and pepper. Reduce the oven temperature to 275 degrees and remove the baking sheet from the oven. Carefully place the salmon, skin side down on the baking sheet. Roast for 9 to 13 minutes or until the thickest part of the fillets register 125 degrees. Transfer fillets to serving plates and top with relish.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 27gSaturated Fat: 5gCholesterol: 141mgSodium: 116mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 49g

Adapted from Cook’s Illustrated

Chewy Brownies

September 21, 2014

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Who can resist the urge to bite into a perfectly baked, rich, chocolatey, and chewy brownie? I certainly can't! These chewy brownies have become a staple in my family. They’re quick to bake and perfect for serving a crowd. Plus, you'll love the delightful pockets of melted chocolate chunks in every bite.

Overhead shot of baked Chewy Brownies cut up on cooling rack. — Nikon D850 ISO 250 50mm f/4.5 1/125

What Makes These Brownies So Chewy And Flavorful?

The use of both liquid and solid fat help give these brownies their chewy texture.
Adding egg yolks helps reduce the greasiness of the brownies thanks to the emulsifiers in the egg yolks.
The addition of espresso powder brings out the flavor in the chocolate.
Chocolate chunks also give these Chewy Brownies awesome texture and of course chocolate flavor.

Overhead shot of Chewy Brownie batter with chocolate chunks on top. — Nikon D850 ISO 250 50mm f/4.5 1/125

Overhead shot of Chewy Brownie batter in baking pan. — Nikon D850 ISO 250 50mm f/4.5 1/125

Chewy Brownie Baking Tips

To get an accurate measurement of boiling water, boil a saucepan of water (more than the required amount in the recipe) and then measure out the boiling water before adding into the brownie batter.
Bake sure the brownies are well cooled before cutting into for the best texture.
If you're using a glass baking dish, only cool the baked brownie in the baking dish for 10 minutes and then remove to a cooling rack. Glass retains heat and can lead to over-baking.

Close up of three stacked Chewy Brownies on a plate. — Nikon D850 ISO 800 40mm f/4.5 1/125

Baking Tools

1 13x9x2 inch metal baking pan
Parchment paper
Baking spray
Large mixing bowl
Whisk
Rubber spatula

Close up of bitten Chewy Brownie. — Nikon D850 IS0 800 40mm f/4.5 1/125

Brownie Storage

Brownies can be stored in an airtight container on the counter for up to 3 days.

Close up of Chewy Brownies on plate. — Nikon D850 ISO 800 40mm f/4.5 1/125

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Wide open shot of Chewy Brownies. — Nikon D850 ISO 800 40mm f/4.5 1/125

Suggested Recipes

Close up of Homemade Cosmic Brownies with a bite. — Homemade Cosmic Brownies

Cosmic Brownie Layer Cake three quarter angle on cake pedestal. — Cosmic Brownie Layer Cake

Chocolate Cream Cupcakes on a plate with bite. — Chocolate Cream Cupcakes

Adapted from Cook's Illustrated

Chewy Brownies

Yield: 24

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 2 hours 30 minutes

Total Time: 3 hours 20 minutes

Indulge in these homemade chocolate brownies, perfectly baked with a rich and chewy texture. Each bite is loaded with luscious chocolate chunks, ensuring a melt-in-your-mouth experience that chocolate lovers will adore.

Ingredients

TOOLS

1 13x9x2 inch metal baking pan
Parchment paper
Baking spray
Large mixing bowl
Whisk
Rubber spatula

BROWNIES

1/3 cup (1 ounce/35 grams) Dutch-processed cocoa
1 1/2 teaspoons instant espresso powder
1/2 cups, plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped fine
1/2 cup plus 2 tablespoons vegetable oil
4 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces/495 grams)granulated sugar
1 3/4 cups (8 3/4 ounces/248.5 grams)all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

Instructions

Adjust your oven rack to the lowest position and heat the oven to 350 degrees. Line a 13x9x2 inch baking pan by placing 2 sheets of parchment paper in the pan, one sheet horizontal and one vertical. Be sure to leave excess paper on each side to create handles to help pull the brownies out of the pan when they have finished baking. Spray the parchment paper with baking spray and set aside.
Whisk cocoa, espresso powder, and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in the oil and melted butter. Mixture will look curdled. Add the eggs, egg yolks and vanilla and continue to whisk until smooth. Whisk in the sugar until fully combined. Whisk in the flour and salt. With a rubber spatula, fold in bittersweet chocolate pieces.
Transfer the batter into the prepared pan; spread the batter into the corners of the pan and smooth out the surface. Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached, about 30 to 35, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for 1 1/2 hours. (For the chewiest texture, be sure to cool the brownies thoroughly before cutting.) If you have baked in a glass baking dish let the brownies cool for 10 minutes, then; remove promptly from the pan, otherwise the heat retention of the glass can lead to over-baking.
Remove the brownies from the pan using the excess parchment paper. Return the brownies to a wire rack and let cool completely, about 1 hour. Cut the brownies in 2 inch squares and serve.

Notes

Brownies can be stored in an airtight container at room temperature for up to 3 days.

TIP: If you are using a glass baking pan, be sure to remove the brownies from the pan after 10 minutes of cooling. Glass retains heat and could lead to over baking the brownies.

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