ice cream flavoured cake

would be even better with ice cream.

But I was out of ice cream, which is why I made the cake. Well, that and I'd managed to make it around the sun one more time.

So, you've seen me make mint chocolate chip ice cream. Definitely one of my favourites. Last weekend was the time of year for cake, and so I made a mint chocolate chip cake. And since I have trained my offspring to be aware of food additives, he insisted that we make it without artificial colors or flavours. Which apparently meant I was not allowed to use mint extract either. Had to be mint-mint.

Okay.

I can do that.

Mint Chocolate Chip Cake

What you need:

• about 2 c mint
• 2/3 c milk
• 1/3 c butter
• 3/4 c sugar
• more mint (about 1 tbsp once it's all chopped)
• 1 egg
• 1 tsp vanilla (which was allowed for some reason)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 generous cup of flour
• 1 c mini chocolate chips (they're in the other pictures)

What you gotta do:

Don't preheat your oven yet. We've got an extra step at the beginning here. Since I wasn't allowed to use a mint extract, even a non-artificial one, I had to make one of my own.

So, I took a step from the ice cream recipe. Trim and rinse the mint, and put it in a pot with the milk.

You will barely be able to see the milk under all the mint. Don't worry, it's still there. And the mint will cook down like all leafy green things.

Bring this just barely to a simmer, stir it, cover it, and leave it alone for about half an hour.

Set the butter and egg on the counter to warm up to room temperature while the mint milk is steeping.

Once you've strained and squeezed the mint out, the milk will be just barely green.

Not quite green enough to colour a cake. Which is where the other bit of mint comes in. Chiffonade and then cut that up a bit more.

Cream the butter, sugar, and minced mint together.

I was hoping that creaming the mint in with the sugar would mash it up a bit more and spread it around (using the coarseness of the sugar to macerate it) but that didn't quite go as I'd hoped. Oh well.

Add the egg and vanilla to your speckled butter.

Now, we do the three bowl method for the cake. In the big bowl, the creamed butter mixture. In a smaller bowl (the one I started in and then decided was too small) the flour, salt, and baking powder. And in a bowl shaped like a measuring cup, the mint milk.

First, we add about 1/3 of the flour to the creamed butter. Mix this in well.

Now, about half the milk. Also mix in well.

And then about half of what remains of the flour. Mix again.

And the rest of the milk. Mix!

And finally the last of the flour. Don't mix. Kidding! Mix it.

Oh. Um. You should have preheated the oven just before the mixing started.

Now, the chocolate chips. The Boy insisted on chips rather than chopped chocolate. And he was calling the shots with this one; I guess that's his version of making me a cake.  

Butter and flour a cake pan. I had a 9 inch pan, which turns out was too big. You'll see why in a minute. If you have an 8 inch round pan, or an 8 inch square pan that would work fine. I'm going to use the 8 inch square pan next time.

You can also line the pan with a bit of parchment paper.

I would show you how to cut a round piece, but I know I'm going to need a tip to post in a few weeks during midterms and I think that sounds like a good one. Until then, you can leave the parchment out if you'd like.

Bake the cake at 350 for about 30 minutes. You can test after 25 if you'd like but mine took almost exactly 30. Let it cool in the pan for about 20 minutes, and then on a rack until it's room temp.

You see that flat bit in the middle?

That's what I mean about the wrong pan size. There wasn't enough leavening in the mixture to keep everything together enough to lift that far from the edge. Another egg, or a bit more baking powder would work. Or, I could use a smaller pan so I don't have to go messing with recipe proportions.

But, it was still cooked through, and it smelled minty. Tasted minty too, but it wasn't as green as The Boy was hoping. Still, he was glad it didn't have fake colour in it. I doubt I could convince him to use spinach juice though, like Taneasha did with her colourful cookies.

There are definitely flecks of green in there though.

This is a very moist moist cake, with a crumbly, delicate crumb. And the texture kinda reminded me of those "snack cakes" that my mom used to make from a box in the 80s. Quick cakes, never frosted, and always done in a square pan. So, I skipped the frosting step on this one.

A bit of vanilla ice cream on the side would have been nice though.

nuts to that

Is it chocolate or is it a nut?

I had a request for cookies with white chocolate chips and macadamia nuts in them. I've heard of this combo before but I'm not really fond of chunky bits of nuts in my cookies so I've never bothered with them. But they asked, and so I make.

I figured though, if I'm going to fill a cookie with these pale bits of stuff, it needs to be something other than a typical drop cookie. So I decided to make a super chocolately brownie style cookie.

Reverse Chocolate Macadamia Nut Chip Cookies

What you need:

• 8 ounces unsweetend chocolate
• ¼ c butter
• 1 ½  cup sugar
• 4 large eggs
• 2 teaspoon vanilla
• 1 ½ cups all-purpose flour (I used 2 cups. DON'T do that; it's too much)
• 1/2 teaspoon baking powder
• 1/4 teaspoons salt
• 1 cup white chocolate chips
• 1 c chopped macamadamia nuts

What you gotta do:

Okay, first off, I used too much flour. I made mine with a full 2 cups and they didn't spread at all as they baked, and they were a little crumblier than I'd hoped for. So, I'm thinking that if you reduce it to 1 1/2 cups, they should have a better shape and texture.

Melt the chocolate and butter together in the microwave. Start with a minute and a half at 50% power, stir, and then a minute at 50% power, stir. You don't want the chocolate to melt entirely in the microwave. Don't worry, the residual heat will get rid of the rest of the chunks.

In a big bowl, mix the eggs and sugar together.

Add the vanilla and the melted chocolate to the big bowl. Stir until it's lovely and dark and glossy.

I had thought I'd be able to bash the macamadamia nuts in the bag they came in with the bottom of the baking powder jar to break them up. Didn't work.

So, chopping them with a knife. They're a much softer nut than say an almond or a pecan, and they seem to shave better than they chop. mmm shaved nuts.

If you feel like sifting the flour, baking powder, and salt before you add it to the big bowl, go right ahead. I didn't. I just piled it all on top (srsly, don't use this much flour) and gave it a bit of a premix before I mixed it all in.

Yay, flour. I was having a seriously spilly kinda of day.

Yup, definitely too much flour.

It all mixed in though... there are times when chocolate really just isn't very photogenic.

Add the nuts and the white chocolate chips to the dough.

Now, if you only used 1 1/2 cups of flour, chilling the dough before you scoop it onto the baking sheet will probably work well to give you a nice soft cookie. Mine though retained their shape a little too well after chilling. So, I left the dough on the counter after the second round.

It didn't help much. There are some things that just can't be fixed, and too much flour in your cookie dough is one of them.

Good enough. They're chocolate, there's lots of them, and though the texture is a little less than ideal, they don't taste half bad. You could do this with bittersweet chocolate, but then they'd be too sweet to eat more than 3 or 4 at a time.

Bake them at 325 for 10 minutes and let them cool on a rack before you pack them up to take to work. Or pile them onto a plate to eat in bed.