Thursday, June 14, 2012
Cocoa Pound Cake Cookie Dough Panini with Salted Caramel
I’m so excited & honored to be participating in the Cookie Dough-lympics! This is a blogging event to promote the release of Love & Olive Oil‘s very first cookbook, The Cookie Dough Lover’s Cookbook. This entire cookbook is based on Lindsay’s love of cookie dough, and her recipe for an eggless version that is safe to consume. I mean come on, who doesn’t love to eat cookie dough? I’ve known about this cookbook for a while, as Lindsay & I are friends & neighbors in real life. I had the extreme fortunate of being someone she pawned off samples & “prototypes” of many of these treats. Later, I even got to help test some of her recipes. Yeah, it’s a hard life I lead.
While I knew some of the treats she made, I didn’t know what all the recipes were. I was so excited when I first opened up the cookbook. There are SO many good treats in there! When I was asked to participate in this event, for some reason I didn’t really brainstorm at all about what treat to make. It instantly popped in my head that I wanted to do a dessert panini. I whipped up the Cocoa Poundcake recipe from Baking from My Home to Yours. While it was cooling I made Lindsay’s basic recipe for her egg-free chocolate chip cookie dough. I sliced the poundcake, slathered on some cookie dough, and then grilled it in my panini press briefly to warm it. Once removed, I drizzled it with homemade salted caramel sauce.
The result? Wow. Just WOW. This tastes like an epic dessert you’d get at a restaurant. The cookie dough gets a bit gooey, and combines perfectly with the cake. And I find there are few things that salted caramel doesn’t improve upon!
I’m so excited for the release of The Cookie Dough Lover’s Cookbook, so others can finally experience some of the amazing treats I’ve been fortunate to get to sample. Some of my personal favorites include Cookie Dough Rice Krispie Treats, Cookie Dough Marshmallows, and Cookie Dough Fudge. If you love cookie dough, you can’t pass up this book!
Cocoa Pound Cake Cookie Dough Panini
No panini press? Just heat this briefly in the microwave, and it's equally delicious!
COCOA POUND CAKE:
1-2/3 c all-purpose flour OR 1-3/4 c cake flour
1/2 c dark cocoa powder
1 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 c sugar
4 lg. eggs, room temperature
1 tsp vanilla
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup mini semisweet chocolate chips
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. Whisk together the flour, cocoa powder, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean. Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.
In a large bowl beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Preheat panini press. Slice poundcake, spread with cookie dough, and sandwich with second slice of poundcake. Press in panini press for 1-2 minutes to warm. Drizzle with salted caramel sauce.