German Chocolate Cake Cookies

Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!

I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!

German Chocolate Cake Cookie Recipe on Mostess.co

It started with a Saturday afternoon craving a few months ago. I wanted double chocolate chip cookies and on a whim, I folded in chopped pecans and toasted coconut. I love that combination on German Chocolate cake.

German Chocolate Cake Cookie Recipe on Mostess.co

It’s worth toasting the pecans and coconut, but you can skip that step if you want. If you do take the time to toast both, let them cool fully before you proceed with the recipe.

German Chocolate Cake Cookie Recipe on Mostess.co

Serve with ice cream, berries, or eat warm from the oven.

German Chocolate Cake Cookies

Makes 18 to 20 cookies

¼ cup scooped and leveled all-purpose flour (35 grams)
2 teaspoons espresso powder
1 teaspoon fine salt
½ teaspoon baking soda
8 ounces unsweetened chocolate, chopped
1 stick (½ cup) unsalted butter, cut into chunks
1 cup granulated sugar (200 grams)
4 large eggs, at room temperature
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped (1 cup)
½ cup packed shredded coconut, toasted (50 grams)
¾ cup pecans, toasted and chopped (90 g)

Whisk the flour, espresso powder, salt, and baking soda in a medium bowl; set aside.

Combine the unsweetened chocolate and butter in a heatproof bowl. Set over a pan of simmering water and whisk until melted. Set aside to cool slightly.

Meanwhile, beat the eggs and sugar in a large bowl with an electric mixer on medium speed until pale yellow and tripled in size, about 2 minutes. Beat in the vanilla. On low speed, slowly drizzle the chocolate mixture into the egg mixture until fully incorporated.

Add the flour mixture to the egg-chocolate mixture and fold with a rubber spatula until no streaks remain. Fold in the chopped bittersweet chocolate, coconut, and pecans.

Refrigerate the dough for at least 4 hours and up to 3 days.

30 minutes before baking, preheat the oven to 350º F with a rack in the center of the oven. Scoop the dough into 1.5-ounce/3 tablespoon scoops and place on a parchment lined baking sheet. Bake, rotating front-to-back once, for 11 to 13 minutes, or until just set in the center and glossy.

Rhubarb Upside-Down Lemon, Cornmeal, and Ricotta Cake

Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!

I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!

Rhubarb Upside-Down Lemon, Cornmeal, and Ricotta Cake recipe on Mostess.co

Jeez, this recipe name is a mouthful. But I wanted to shout this combination from the rooftops it’s so good, but I settled for getting it all into the title. I had a glut of homemade ricotta and it’s rhubarb season, at last. That’s how this dreamy combo was born. Serve it for your next dinner party and save any leftovers, if there are any, for the next morning with a steaming mug of coffee.2

Rhubarb Upside-Down Lemon, Cornmeal, and Ricotta Cake recipe on Mostess.co
Rhubarb Upside-Down Lemon, Cornmeal, and Ricotta Cake
Makes one 9-inch cake

Ingredients:
1 pound rhubarb, trimmed and cut on a sharp diagonal into ½-inch thick slices
2 cups granulated sugar, divided
1 cup all-purpose flour
½ cup finely ground cornmeal or polenta
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs, at room temperature
1 ½ cups fresh ricotta, at room temperature
2 teaspoons lemon zest
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted and cooled to room temperature

Preheat the oven to 350º F with a rack in the center.

Butter a 9-inch cake pan. Combine 1 cup of the sugar and ¼ cup water in a small heavy-bottomed saucepan over medium-low heat. Cook, swirling often, until the sugar comes to a boil. Occasionally wash the sides of the pan down with a pastry brush dipped in cool water. Continue to cook until the caramel turns a deep golden brown, about 10 minutes. Carefully pour the caramel into the prepared pan, tilting it to coat the bottom. (Use a clean, dry dishtowel to hold the pan, it may be hot.)

Arrange the rhubarb on top of the caramel in a decorative pattern or haphazardly, it’s up to you! Top with any extra slices. Set the pan aside while you make the batter.

Whisk flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a medium bowl. Set aside.

In a large bowl, whisk eggs, ricotta, lemon zest, and vanilla to combine. Drizzle in the butter and whisk to combine. Fold in the flour mixture and scrape into the prepared pan.

Bake until a toothpick inserted in the center of the cake comes out clean, 60 to 75 minutes.

Remove from the oven and cool for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack. Let cool to room temperature before serving. Leftovers will keep tightly wrapped at room temperature for up to 2 days.

No-Knead Sandwich Bread

Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!

I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!

No-Knead Sandwich Bread recipe on Mostess.co

I’ve always been a bit intimidated by yeast. Something about the fact that it’s a living thing and how easy it is to kill with water that’s too hot. The great part about Jim Lahey’s no-knead bread method is that you mix the flour, yeast, salt, and water together and let the yeast do their thing. It’s a laid back and easy way to make bread and I love it. Continue reading →

The Ultimate Cream Cheese Brownie Recipe

Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!

I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!

Swirled cream cheese brownie batter on Mostess.co

Creating a new baking recipe can sometimes feel like Groundhog Day. Not February 2nd, but the Bill Murray movie, which carries lessons for life, love, and apparently recipe developing. Continue reading →

Chunky Whole-Grain Miso Cookies with Pistachios, Sesame, and Dried Apricots

Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!

I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!

Chunky Whole-Grain Miso Cookies Recipe on Mostess.co

If this were another blog, the title of this post would probably be “On overcoming personal struggles and learning to live a new life” or something along those lines. But, since it’s a food site, there’s a cookie recipe with a side of life lessons. Continue reading →

How to Decorate Sugar Cookies (Plus Your Essential Toolkit!)

Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!

I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!

Easy Holiday Sugar Cookie Decorating Ideas from Mostess.co

Decorating sugar cookies is one of my favorite holiday activities. I love sitting down for an afternoon of icing and sprinkles. Once you have your batch of sugar cookies ready to decorate, it’s time for the fun part. Choose from three icing recipes (based on what you already have in your pantry) and set up your toolkit for cookie success. Let’s get started! Continue reading →

Easy Holiday Sugar Cookie Recipe and Tips

Big Update! Hi Mostess readers! If you’ve been following me on Instagram, then you know that I’ve been working on a cookbook for a long time. It’s called Healthyish and will be out on January 9th, 2018!

I’ve also launched a new website that showcases my published recipes and will serve as a hub for all work I do going forward (including a new recipe blog.) Check out LindsayMaitlandHunt.com and let me know what you think!

Classic holiday sugar cookie recipe

Happy holidays, Mostess readers! I’m excited to share the results of my three-year obsession with perfecting the sugar cookie. It’s a long post, because I wanted to share all my tips and techniques for success. If you are well-versed in Sugarcookiedom and “just want the recipe already!” then skip on down to the bottom of the post. For novices and baking nerds alike, read on. Continue reading →