# data[].attributes.body
Ingredients

▢1 cup salted butter softened

▢1 cup granulated sugar

▢1 cup light brown sugar packed

▢2 teaspoons pure vanilla extract

▢2 large eggs

▢3 cups all-purpose flour

▢1 teaspoon baking soda

▢½ teaspoon baking powder

▢1 teaspoon sea salt

▢2 cups chocolate chips (14 oz)

Instructions

Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.

In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.

Cream together butter and sugars until combined.

Beat in eggs and vanilla until light (about 1 minute).

Mix in the dry ingredients until combined.

Add chocolate chips and mix well.

Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.

Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.

Let them sit on the baking pan for 2 minutes before removing to cooling rack.

# data[].attributes.body
Ingredients

Cake

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

3/4 cup (62g) unsweetened natural cocoa powder

1 and 3/4 cups (350g) granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)

1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) buttermilk, at room temperature

1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Chocolate Buttercream

1 and 1/4 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature

3 and 1/2 cups (420g) confectioners’ sugar

3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)

3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature

1/4 teaspoon salt

1 teaspoon pure vanilla extract

optional for decoration: semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)

2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may slightly sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)

4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.

6. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.

7. Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

8. Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

# data[].attributes.body
Ingredients

Strawberry Filling

1 and 1/2 Tablespoons (11g) cornstarch

1 and 1/2 Tablespoons (23ml) warm water

2 cups (about 300g) diced strawberries

6 Tablespoons (75g) granulated sugar

1 teaspoon lemon zest

Cupcakes

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (200g) granulated sugar

1/2 cup (113g) unsalted butter, melted and slightly cooled

2 egg whites*

1/4 cup (60g) sour cream or plain yogurt*

3/4 cup (180ml) whole milk*

2 teaspoons vanilla bean paste (or extract, see Note)*

Strawberry Whipped Cream

1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream

3 Tablespoons (38g) granulated sugar

1 teaspoon vanilla bean paste (or extract, see Note)*

reserved 1/2 cup of strawberry filling

optional for garnish: strawberry slices and fresh mint

Cook Mode Prevent your screen from going dark

Instructions

1. Make the strawberry filling first: Using a fork, mix the cornstarch and water together in a small bowl until the cornstarch has dissolved—mixture is thick. Warm the strawberries and sugar together in a small saucepan over medium heat. Stir the mixture as it cooks, and break up some of the strawberries as you stir. Bring it to a simmer. Once simmering, stir in the cornstarch mixture. Allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove from heat, stir in the lemon zest, and cool completely. You will have about 1 and 1/4 cup (about 340g) of strawberry filling. The filling thickens as it cools. (It must completely cool, so transferring to a bowl out of the saucepan helps speed that up, as does refrigerating it. You can complete a few other steps in the recipe as the mixture cools.)

2. Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.

3. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. Mixture will be gritty. Whisk in the egg whites, sour cream, milk, and vanilla bean paste/extract until combined.

4. Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Batter should be creamy and mostly smooth; a few small lumps are OK.

5. Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.

6. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

7. Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before filling and topping.

8. Fill the cupcakes: First, set aside 1/2 cup of the filling for the whipped cream topping. Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon some of the cooled and thickened strawberry filling inside each carved-out cupcake—use however much will fit. (I use a teaspoon for this. Usually you can fit between 1–2 teaspoons of filling in each.) Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling.

9. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla bean paste/extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out. Fold in the reserved 1/2 cup of strawberry filling. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

10. Frost cooled cupcakes. I used an icing spatula, but a knife works just fine. I pile the whipped cream on really high as pictured, and you can certainly do the same! You may have some leftover if you don’t use as much on each cupcake. Garnish cupcakes with sliced strawberries and/or fresh mint.

11. Serve immediately or store in the refrigerator until ready to serve. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

# data[].attributes.body
Ingredients

For the Pumpkin Pie:

▢1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked

▢3/4 cup granulated sugar

▢1 teaspoon ground cinnamon

▢1/2 teaspoon salt

▢1/2 teaspoon ground ginger

▢1/4 teaspoon ground cloves

▢2 large eggs

▢15 ounce can canned pumpkin or fresh pumpkin puree

▢12 ounce can evaporated milk

Instructions

Preheat oven to 425 degrees F.

In a large bowl beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.

Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.

Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.

Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

# data[].attributes.body
Ingredients

US CustomaryMetric

1x2x3x

▢2 1/2 cups all-purpose flour

▢1 teaspoon kosher salt

▢6 Tablespoons cold unsalted butter

▢3/4 cup vegetable shortening chilled

▢1/2 cup ice water

Instructions

Mix flour and salt in a large mixing bowl. Add ice cubes to a measuring cup and fill with ½ cup cold water. Set aside.

Add fats: Grate frozen butter into the bowl, or cut it into small pieces. Add chilled shortening and use a pastry blender or fork to cut the fats into the flour until well combined and resembles coarse crumbs.

Add ice water a spoonful at a time, mixing until the dough begins to come together. Be careful not to over mix, and you may not need all of the water.

Gently mold the dough into a ball, then divide it into 2 equal pieces. Press each piece gently with your hands into a flat disk.

Refrigerate: Cover with plastic wrap and refrigerate the dough for 2 hours, or freeze for 30 minutes.

Roll out Crust: Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper. Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about ½ inch larger then the diameter of your pie dish.

Place in pie pan: Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan. Trim and crimp the edges of the crust.

Fill with desired pie filling, or blind bake the crust for recipes that require a baked pie shell.

To Blind Bake Pie Crust:

Place a large piece of parchment paper into the bottom of unbaked crust. Pour some dry beans, rice, or pie weights on top and smooth into an even layer.

Bake at 375° F for 15-20 minutes. Remove the pie from the oven and lift the parchment paper and weights out of the crust. Prick the the bottom of the crust all over with a fork, then return the pie to the oven to bake until lightly golden, about 10-15 more minutes.