As much as I would love to share some sort of Christmas goodie with you today, I’m bursting with excitement to show off my recently-completed project.

It has taken almost every ounce of energy I have.

I’ve lost sleep over it.

I gained a few *coughcough* pounds because of it.

I spent months working on it –

(Nine, to be precise.)

And now it’s done.

Or rather, he’s done.

And he’s absolutely perfect. I can’t really take any credit there, but that doesn’t stop me from being a terribly proud momma.

We couldn’t be happier. Or sleepier.

Stay tuned for Christmas goodies coming up. This mother of three is going down for a nap.

It’s been a while since I’ve done any really hard-core cake decorating. And with a new little bean coming in less than 8 weeks (yikes) it could be several months before I tackle another project like this. But let’s not rule out the possibility that I could lose my mind and take on something ridiculous a week before delivery. It wouldn’t be the first time.

My sister-in-law has read Pride and Prejudice probably 40 times. Rounded to the nearest 40. This is serious, folks. Time for a book cake.

Happy birthday, Ruth! Here’s to many more. Rides through Pride and Prejudice, that is.

Oh, and don’t let me forget to post the recipe for the carrot cake that I buried under all that fondant.

I’m all finished with school. My husband is all finished with school.

Neither of my kids are old enough to even go to school.

I see the whole world around me starting school – attending, sending off to, or teaching at.

I know I should sit back and enjoy this twiddling-thumbs feeling while it lasts, because I hear that the world kind of explodes once your kids are school-age. But when it’s early fall and everybody’s got their new pencils and notebooks, and energy is high . . . I can’t help wanting to play along, because there’s something so exciting and festive about it all. And heaven knows I love festive.

So. This banana bread is my little after-school snack for you. Or you could make it a lunchbox goodie. Don’t forget to obey your teacher. Play nice with the other kids. Do your homework. Share your treats.

If this recipe looks familiar, that’s because this is actually my favorite banana bread recipe in the universe dot com, changed up a bit for variety. It’s perfectly moist and soft, and it’s sweet without being sickening. Did I mention I’m in love?

Berry Banana Bread

adapted from The King Arthur Flour Baker’s Companion

2 large eggs, room temperature

1 cup brown sugar

1/3 cup vegetable oil

1-1/4 cup mashed banana (2-3 very ripe bananas)

1-1/2 teaspoons vanilla extract

3/4 teaspoon almond extract

2-2/3 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1-1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup yogurt – strawberry (or other berry) flavored

1/2 – 3/4 cup fresh or frozen raspberries, blueberries, and/or blackberries, in smallish pieces

Directions:

Preheat the oven to 350 degrees.

In a medium-sized bowl, beat together the eggs, sugar, and oil. Blend in the mashed banana, vanilla, and almond extract. Stir in the cinnamon and nutmeg. Whisk together.

In a small mixing bowl, sift the flour, baking soda, baking powder, and salt. Add to the banana mixture. Mix quickly but thoroughly, then gently fold in the sour cream, just until combined. Fold in the berries.

Pour the batter into a well-greased 9×5-inch loaf pan. Bake the bread for about 55-60 minutes, or until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with foil after 45 minutes in the oven.

When the bread tests done, remove it from the oven and place on a cooling rack; after 15 minutes, remove the bread from its pan and place back on the rack to finish cooling. Slice when it has cooled completely. Store at room temperature in a bread bag or airtight container for up to 4-5 days.

Why yes, I already have a chocolate chip cookie recipe on this blog. It’s good of you to remember.

That recipe isn’t too bad, but it’s buried in the darkest corner of the archives, and if you were to poke around a bit, you’d see that it’s the oldest post on the site – back before I figured out how to use my camera or say anything intelligent. Those archives are a scary place.

That, and I’ve come up with a new chocolate chip cookie recipe.

Softer. Thicker. Chewier. Tastier. Time for an update.

I have this lifelong friend (hi Megan!). Lifelong, as in, we’ve been friends since before either of us could walk. And Megan happens to be a culinary school graduate. She recently gave me a copy of one of her baking textbooks, and I promptly geeked out and pored over the cookie chapter, to figure out how to get my chocolate chip cookie dream to actually translate into real life.

Note: This isn’t a cookbook so much as a technical training textbook for pastry chefs. The recipes (excuse me, formulas) are all in weight instead of volume. And it can get . . . complex in places.

So while I can’t recommend it to the casual home baker, I will say that it’s a great resource for learning about the science and chemistry behind baking, as well as proper mixing and baking technique. This book is chock full of brainiac information. Chock full.

So. I went all brainiac. I compared the book’s chocolate chip cookie recipe with my go-to-recipe. I made notes. I pulled out the kitchen scale. I looked at volume/weight conversions and altitude conversions. And then I grabbed a pencil and spit out a recipe that I figured, by all calculations, would yield a perfectly soft, chewy cookie.

AND IT DID.

I’ve done all the science and math for you, and tested the recipe several times (*cough cough*). So all you have to do is go and try these out for yourself.

BUT! Before you dig in!

Notice, I’ve included the weight measurements for the flour and sugar, because I want those of you with a kitchen scale to use it for those ingredients. One cup of flour packed into the measuring cup will produce a much different cookie than one cup of fluffed-up flour.

If you don’t have a kitchen scale, measure your flour by fluffing and loosening it up with a scoop or spoon, gently sprinkling the fluffed-up flour into the measuring cup, and then leveling the top with the flat edge of a knife. Light and fluffy. This method will yield roughly 4.5 ounces per cup, which is just what you want.

Also, keep in mind I’m a high-altitude girl. Remember when I talked about altitude in this troubleshooting post? If you’re at sea-level or fairly low altitude, you may want to increase the baking soda to about 3/4 teaspoon (but remember that too much leavening will make your cookies spread more), and set your oven to 375 degrees. Try it out. If your cookies spread too much, increase the flour by a few tablespoons the next time around.

Also, pull these out of the oven before they go brown. A slight amount of light brown around some of the edges is enough. You don’t want them totally underbaked, but remember that brown = crispy.

I know, I’m totally micromanaging. But I really want to make these cookies turn out well for you guys. You deserve perfect cookies.

Chocolate Chip Cookies

Ingredients:

1/2 cup butter, room temperature (no microwave)

1/4 cup vegetable shortening

1¹⁄₈ cup (9 oz.) firmly packed brown sugar OR 1¹⁄₈ cup (9 oz.) white sugar + 1 Tablespoon molasses

2 eggs, room temperature

1 teaspoon vanilla extract

1/4 teaspoon coconut extract

1 teaspoon salt

2¾ cups (13 oz.) flour, not packed

1/2 teaspoon baking soda

1½ cups high-quality chocolate chips

Directions:

Preheat the oven to 375 degrees F. (For high altitude, preheat to 385 degrees.)

In a large mixing bowl, cream the butter, shortening, and sugar together. If you’re using white sugar and molasses, add the molasses after the sugar has been creamed with the fats. Beat well, until the mixture is light and fluffy.

Add the eggs, vanilla, coconut extract, and salt. Stir together until completely blended, but don’t overbeat.

In a smaller bowl, combine the flour and baking soda. Add this to the wet mixture, and stir gently just until incorporated. Gently fold in the chocolate chips.

Drop in 1½ inch balls onto a parchment-lined or mat-lined baking sheet, using a cookie scoop or large spoon. Bake for 8-9 minutes, or until some of the edges just start to go light brown. (If you have slightly larger cookies, increase the baking time a little, but watch them like a hawk.)

Remove from the oven and allow the cookies to sit on the baking sheet for about 2 minutes before removing them to a cooling rack. Allow them to cool completely before storing or packaging. Cookies stored in an airtight container will be even softer the next day, and will last about a week at room temperature.

As far as events go, nothing wins the prize for the highest concentration of cuteness in a single place at a single time quite like a baby shower. Is it possible to NOT decorate cute baby sugar cookies when you’re putting on a cute baby shower to celebrate with the cute pregnant mommy-to-be on the upcoming arrival of her cute baby?

No. Not possible.

My brother and his wife just brought their first baby into the world, and I couldn’t NOT make sugar cookies for her shower. So here’s the lineup:

Ducklings. Cute.

Baby bottles. Precious.

Teddy bears. Darling.

I’d love to hear which is your favorite!

Now, as long as you’re here and we’re talking cuteness and babies, I’d like to introduce you to the newest member of my family:

Yes, we’re expecting Baby #3 (another boy!) in November, and we are absolutely thrilled. I can totally do this “mother-of-three-boys” thing. Totally. But check back again after this little guy is born, because reality has a funny way of setting in sometimes.

I’ll be sure to keep you all updated, and in the meantime, I’ve got delicious stuff for you coming up. . . Stay tuned.

In the last few weeks, I haven’t been able to browse the food blog world without feeling like the girl who got picked last in gym class. Why? Because these days everyone is blogging about barbecues and picnics and homemade ice cream out on the porch at dusk.

Meanwhile, Utah somehow got stuck in March. It’s actually stuck in what would normally be March, except March this year got stuck in January. At any rate, we’ve been in a perpetual state of chilly and rainy. I’ve been making soup and pot roast and hot cocoa and all sorts of other wintery comfort foods that the food blog world isn’t interested in this time of year.

These cupcakes were made for a darling little girl’s fifth birthday. The theme was Disney’s Tangled, and her mom asked for something including the color purple (think Rapunzel’s dress), with cute springtimey flowers (think Rapunzel’s hair).

Purple cupcakes with spring flowers? Just the springtime boost I needed.

For the record, dark-and-cloudy-day-after-dark-and-cloudy-day makes for really frustrating food photography. . .

For the other record, these were chocolate cupcakes (still in love with this fudge cake recipe) with gumpaste flowers and a simple buttercream icing. Have I posted a buttercream recipe on here? NO? Better fix that.

Buttercream Icing

adapted from Wilton

1 cup solid vegetable shortening

1 cup unsalted butter, room temperature

1 tablespoon clear vanilla

1 teaspoon almond extract, optional

2 pounds (about 8 cups) powdered sugar

1/4 to 1/3 cup of milk, depending on desired consistency

Directions:

In a large mixing bowl, cream together the shortening and butter until smooth and fluffy. Add the vanilla and almond, and mix until combined.

Slowly mix in the powdered sugar, one cup at a time. The mixture will get very thick. Add the milk, a little at a time, until you reach the desired consistency. Beat until fluffy.

Cover with a damp towel until ready to use. This icing will store up to two weeks in an airtight container in the refrigerator. (Let it come to room temperature, and re-whip before using.)

There is a time for choosing the easy road.

There is a time for taking the shortcut and doing things the fast way.

But there is also a time for setting aside several hours to tackle something that will make you look back at all the dirtied mixing bowls in your sink, and chocolate shavings and splattered cream on your counter, and say,

“That was totally worth it.”

I can’t remember the last time something this rich and decadent came out of my kitchen. That one cheesecake (oh heavens) comes close, but I really think this puppy wins the prize. That bottom layer of flourless chocolate cake ought to tell you enough. And when you add layers of dark chocolate and white chocolate mousse . . . well . . .

As much as I would love to tell you to drop everything and make this right now, this isn’t a dessert to make on a whim. This is a serious act, and has to be completely premeditated. In return for the preparation, time, and attention you give it, this cake will treat you right.

This isn’t difficult to make, but (as the recipe book points out) the hardest part is making sure the ingredients are at the right temperature. So pay attention when it says “room temperature.” You’ll want to separate the eggs while they’re still cold, but after they’re separated, let them sit for a while. And don’t try to rush the chocolate cooling by putting it in the fridge. Just keep stirring, and be patient. It’s worth the wait, I promise.

Chocolate Mousse Cake

adapted from KAF Baker’s Companion, and a little from Annie’s Eats

for the cake:

10 ounces (1-2/3 cup chopped) high-quality semisweet chocolate

4 large eggs, separated, room temperature

1/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 stick (1/2 cup) butter, room temperature

middle layer:

10 ounces high-quality semisweet chocolate

1-1/2 cups heavy cream, divided

1 teaspoon unflavored gelatin, softened in

2 tablespoons cool water

top layer:

7 oz. (a little over 1 cup chopped) high-quality white chocolate

1-1/2 cups heavy cream, divided

1 teaspoon unflavored gelatin, softened in

1 tablespoon cool water

Directions:

Preheat the oven to 350 degrees. Prepare a 9- or 10-inch springform pan by lightly greasing the bottom and lining it with a parchment round. If you have Bake-Even strips, wet them and wrap them around the pan. If not, the cake should be baked in a water bath (a pan with about 1-1/2 inches of hot water) so the edges don’t dry out. If you’re using a water bath, wrap the springform pan in two layers of aluminum foil so no water will seep in while the cake bakes.

For the cake:

Chop the chocolate into small chunks. Melt it slowly on low heat in the microwave, 1 minute at a time, until about 75% melted. Stir slowly until the rest of the chocolate melts.

While the chocolate finishes melting, place the room-temperature egg whites in a large, grease-free mixing bowl with about a third of the sugar. Using an electric mixer, start beating on slow speed, gradually increasing the speed. Beat until the whites begin to look fluffy. Add the remaining sugar, salt, and vanilla, and continue to beat until the sugar has dissolved and the meringue is shiny, nearly soft-peak stage.

Next, using a whisk, stir the soft butter into the melted chocolate until completely incorporated. Then whisk in the egg yolks. Using a wire whisk, fold half of the meringue into the chocolate mixture. Fold in the remaining meringue with a rubber spatula, being sure to mix in the heavier batter at the bottom of the bowl. Gently fold until no streaks remain.

Pour the batter into the prepared pan. Place the cake in the oven. Bake for 26-28 minutes. The top will be shiny, and a cake tester inserted into the center will come out clean.

Remove the cake from the oven and let it cool to room temperature. As it cools, it will sink and lose some of it’s volume; that’s okay. Refrigerate the cake for 1 hour, then run a knife around the edge of the pan and invert the cake onto a serving plate. Remove the bottom of the pan and the parchment circle, and replace the ring from the springform around the cake; it will be the mold for the two mousses.

For the middle layer:

Chop the chocolate and place it in a medium-sized heat-proof bowl. Bring 1/2 cup of the cream to a boil and pour it over the chopped chocolate. Stir the chocolate and cream mixture gently, until smooth; if the chocolate doesn’t melt completely, heat it briefly on low in the microwave, and continue to stir until melted.

While the chocolate is melting, soften the gelatin in a small dish with the cool water. Once it has softened, heat it on low heat in the microwave, stirring to dissolve. When the gelatin mixture is completely free of lumps, stir it into the melted chocolate. In a medium-sized mixing bowl, whip the remaining 1 cup of heavy cream, being very careful not to overwhip it. It should just hold a soft peak.

Check the chocolate mixture. It must be free of lumps and the temperature should be about 80 degrees F – warm enough to keep the chocolate from setting up, but not so hot the whipped cream melts when it’s whisked in. Add about half of the whipped cream to the chocolate and whisk and fold as you did while making the cake. Fold in the remaining whipped cream once the first half is whisked in. When the chocolate and cream are evenly blended, pour the mousse over the top of the cooled cake in the ring. Use an offset spatula to smooth the top. Return the cake to the refrigerator.

For the top layer:

Repeat the directions for the middle layer, using the white chocolate.

Pour the white mousse over the top of the chocolate mousse and return to the refrigerator. Refrigerate for at least 4-5 hours before serving.

When it’s ready to serve, remove the ring by running a thin knife gently around the edge of the pan, then open the lock and lift it off. Slice the cake with a warm, wet knife, wiping it off between slices; this will ensure a pretty presentation. Garnish with chocolate shavings or curls, chocolate sauce, or fruit. Yields about 16 servings.

This dessert may be made ahead and frozen for up to several weeks. Or you can prepare just the cake layer and freeze it, filling it the day you’re going to serve it.

I’ve had a head cold with a vengeance all week.

I don’t get sick very often, but for the last seven days I’ve been walking around talking like my nose is plugged (because, ha, it is), and marveling at the nasty tricks my body plays on my poor victim sinuses.

Now is not the best time to bake treats because I can’t give them away, and I can’t let them stay in my kitchen. Because then I eat them. And I love eating cookies, but I don’t love eating all four dozen, especially when my body is screaming for notcookies.

On the other hand, putting together a coconut cream pie seemed like a completely sensible thing to do. Yeah, I don’t know either.

There are several variations of coconut cream pie out there. Meringue topping vs. whipped cream. Pastry crust vs. graham cracker crust. Coconut milk vs. heavy cream.

I don’t really keep coconut milk as a staple in my kitchen. And I thought a pastry crust sounded tasty at the time. And I just really like whipped cream. So, this pie is a product of my own personal tastes. But here are a few hints if you want to change it up:

• If you prefer meringue topping, take a look at this post from Simply Recipes, which gives a good meringue recipe and explanation of the process. After you pour the coconut filling into your pie shell, you’ll want to immediately put the meringue topping on, while the filling is still piping hot.
• If you prefer a graham cracker crust, you can use the recipe in this post and simply bake up the empty crust at 375 degrees for 13-15 minutes. Let it cool completely on a rack before you pour in the coconut filling.
• If you prefer coconut milk, just substitute that for the regular milk in this recipe. And take out the coconut extract, unless you really want a coconut kick.

Coconut Cream Pie

adapted from Lion House Bakery

for the pastry crust:

1 cup flour

1/4 teaspoon salt

1/3 cup cold butter, cut into cubes

3-4 tablespoons ice-cold water

for the filling:

2 cups milk

1 cup heavy cream

1 tablespoon butter

2/3 cup sugar, divided

3 tablespoons cornstarch

2 egg yolks

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon coconut extract

3/4 cup flaked coconut

for the topping:

1 pint heavy whipping cream

1/4 teaspoon vanilla

4 tablespoons powdered sugar

(1/2 cup toasted coconut, for garnish)

Directions:

For the pastry crust, combine the flour and salt in a mixing bowl. Cut the butter into the flour until pieces are about the size of large peas. Add the cold water one tablespoon at a time, tossing the mixture with a fork until the dough is shaggy and holds together, without being soggy. Form the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 2-3 hours.

Preheat the oven to 400 degrees. Take the dough disc out of the fridge and let it sit at room temperature for 10 minutes. Roll the dough on a lightly-floured surface, into a 12-inch circle. Transfer to a pie pan, and trim and flute the edges.

Line the pie dough with aluminum foil and fill with 2 cups dried beans, or pie weights. Bake for 12 minutes, then remove the foil and pie weights and bake for an additional 3-5 minutes, or until the edges of the crust are golden brown. Gently pat down any pastry that is puffing up in the center of the crust. (The dried beans are no longer good for eating, but you can save them to use as pie weights in the future.) Allow the crust to cool completely on a rack.

For the filling, place half the milk (1 cup) in a large saucepan along with the heavy cream, butter, and 1/3 cup of the sugar. Heat over medium low heat, stirring frequently, until the butter is melted and milk is scalded.

In a small bowl, mix the other cup of milk together with the cornstarch until completely smooth.

In another small bowl, whisk egg yolks well; add remaining 1/3 cup sugar, and the salt, and whisk very well. When the milk mixture on the stovetop is ready, slowly add the egg mixture, stirring constantly for about half a minute. Allow mixture to cook for 15 to 20 minutes, stirring frequently. This gives the eggs time to cook and start thickening.

Add reserved milk and cornstarch slowly to the hot mixture, stirring constantly to avoid formation of lumps. Continue to stir for at least 2 minutes, then stir occasionally for the next 10-15 minutes.

When pudding is thick, stir in the vanilla and coconut extract, and the flaked coconut. Remove from the heat and pour into the prepared pie shell. Smooth the top. Cool on a wire rack, then chill in the refrigerator for 2-3 hours. Top with whipped cream and toasted coconut when ready to serve.

For the whipped cream, combine the cream and vanilla in a medium-sized, chilled mixing bowl. Mix on high speed until the cream starts to thicken, then add the powdered sugar and beat on low speed just until soft peaks hold their shape. Do not overbeat.

To toast the coconut, spread it on a lined baking sheet and broil in the oven on low, just until edges turn light brown. Watch it closely, because it will overbrown very quickly.

**Update: Wonky sidebars have been fixed in Safari and Chrome. My husband is hiding his head in shame. And he says SD readers are way too savvy. Who knew that 30% of you were on Chrome?

This is a short and sweet post to announce that the new design has been launched! If you’re viewing the site in Safari or Chrome . . . well, thanks for your patience. I’m sure you’ve noticed that the sidebars are a little wonky. It’ll be all fixed by the end of the day. So go ahead and explore around a bit! I’ve also updated the Meet LaChelle page and the Recipe Index, and there are even more cool updates and sweet baked goods on the horizon. Thanks for visiting!

Reason #193 why my husband rocks:

He’s a web designer.

Which, for me, translates into having someone around who not only knows how to give my little blog a new logo and a badly-needed redesign, but is just as excited as I am about the whole project. Oh, and he does it for free. Or at least in exchange for hot meals and clean laundry.

I thought I’d give you guys a sneak preview because hey, I like you. And I’m just bursting at the seams with anticipation.

And I just wanted to show off that clever little logo. What a man.

Just in case that isn’t enough to keep you coming back, I’ve got a coconut cream pie in the works. Don’t touch that dial.