Dead to the Last Drop

by Cleo Coyle

1 teaspoon baking powder

  1¾ cups all-purpose flour

  *Bittersweet chocolate is a dark chocolate that is not as sweet as semisweet chocolate but has some sugar and other ingredients added, so it’s not as harsh as unsweetened chocolate and it’s often easier to melt. Look for a good quality bar of 60% to 70% cacao, make sure it’s fresh by checking the expiration date, and bake with joy!

  **Sour milk can be used as a substitute for buttermilk. To make it, simply combine 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup.

  Step 1—Prep pan and “bloom” the cocoa: First preheat your oven to 350°F. Next brew up some hot coffee or espresso. Measure out 1 cup and stir your ¾ cup cocoa into it. You are blooming the cocoa for better flavor. Set it aside while you prepare two 8-inch or 9-inch, round baking pans by lightly coating with non-stick spray or buttering them and placing a round of parchment paper on the bottom of each. This parchment paper will give you foolproof results, so don’t skip it. After the paper is in place, lightly spray or butter the paper.

  Step 2—Melt the chocolate: Using your microwave (or a double boiler), melt your 2 ounces of chopped block chocolate with your 4 tablespoons of butter. Be sure not to overheat this mixture. Low and slow is the way to go. You do not want to boil or burn the chocolate or you will have to discard and start over. Once the chocolate and butter are melted together, set the mixture aside to cool.

  Step 3—Mix the batter: Using an electric mixer, beat the eggs. Stop the mixer and measure in the buttermilk, oil, sugars, and vanilla. Also add the coffee (with the cocoa already mixed in) and the melted and cooled butter and chocolate. Blend these ingredients until smooth. Stop the mixture and add the salt, baking soda, and baking powder. Blend well. Finally add the flour. Beat the mixture well for a good two minutes. Your batter will be thin.

  Step 4—Bake: Pour this batter evenly into the two prepared pans. Bake for about 30 minutes, or until a toothpick inserted in the middle comes out with no wet batter clinging to it (just moist crumbs). See Luther’s “Chef Tip” below for proper cooling and de-panning. Then frost with his Special Chocolate Frosting for this cake (recipe follows this one).

  LUTHER’S CHEF TIP: Would you like to avoid cake layers cracking, crumbling, sticking to the plate, or breaking on you? For foolproof cooling and de-panning of any cake, be sure to keep your cake layers in the pan for one full hour before removing. To de-pan, run a butter knife around the edges to release. Then cover a plate with plastic wrap, place the plate firmly over the top of the cake pan and flip both over. Remove the pan and gently peel off the layer of parchment paper on the bottom of the cake. Wrap the cake layer in the plastic and place it in the freezer for at least one hour. Repeat with the second layer. Now the cake layers are ready for you to frost.

  Luther’s “Secret Ingredient” Chocolate Frosting

  This luxurious frosting pairs wonderfully with Luther’s Black Magic Cake, enrobing the moist layers of deep chocolate in a silky, sophisticated finish. Luther’s secret ingredient is a small amount of cream cheese, which brings smoothness to the texture with a hint of background tanginess, enough to prevent the finished frosted cake from becoming cloying. The espresso powder deepens the complexity, as well. Like Clare and Mike’s ending in this mystery, the result is a rich and satisfying treat—with just enough sweetness to make life good again.

  Makes 2 to 3 cups, enough to frost a two-layer round cake (of 8- or 9-inches), or one 13-by-9-inch sheet cake, or 24 cupcakes

  4 ounces good quality bittersweet chocolate*

  ¼ teaspoon espresso powder

  1 cup (2 sticks) unsalted butter, softened

  2 ounces cream cheese from a block (not whipped), softened

  1½ teaspoons pure vanilla extract

  3 cups confectioners’ (powdered) sugar

  First melt the chocolate, taking care not to burn it. If using a microwave, cook it in 10 second bursts, stirring between each. If using a saucepan on a stovetop, keep the flame very low or, even better, use a double boiler. After the chocolate is melted, stir in the espresso powder and set it aside to cool. Using an electric mixer, cream the softened butter and softened cream cheese together until they have the consistency of smooth peanut butter. Beat in the vanilla and your cooled chocolate (with the espresso powder already mixed in). Finally, beat in the powdered sugar one cup at a time.

  *To read more about “bittersweet chocolate,” see Luther’s Black Magic Cake Recipe.

  Clare’s Favorite Light and Creamy New Yorker Cheesecake

  Though the New Yorker published a version of this recipe years ago, it originated from the City University of New York Graduate Center cafeteria. This light and creamy cheesecake became so popular with students that it continually sold out, becoming the talk of the town. Emilio Brasesco, the cafeteria chef who’d created the recipe, was a lot like Chef Luther Bell, passionate about pleasing his customers, using fresh ingredients, and keeping standards high. So when the Village Blend, DC, kitchen ended up with far more cream cheese than it needed, this recipe for “University Cheesecake” came to mind. Unlike the typical New York cheesecake recipe, this one needs no crust. It bakes up quickly and chills fast, too, Yet the result is creamy silkiness on a plate. Clare made some tweaks for ease and presentation. May you eat with joy!

  Makes enough to fill a 9-inch-round nonstick cake pan or an 8-by-8-inch-square nonstick baking pan

  1 pound cream cheese (2 8-ounce packages), softened

  ¾ cup white, granulated sugar

  4 tablespoons (½ stick) unsalted butter, softened

  3½ tablespoons cornstarch (or 3 tablespoons plus 1½ teaspoons)

  1 tablespoon fresh lemon juice

  1½ teaspoons pure vanilla extract

  3 large eggs, room temperature

  1 cup heavy cream

  Step 1—Preheat the oven to 375°F, and note that you will be turning the oven down when the cheesecake goes into it. Take a 9-inch-round nonstick cake pan and grease it well (both bottom and sides—be sure to grease all the way up to the top of the sides) using butter or Crisco. (Clare does not advise using cooking spray.)

  Step 2—The batter-mixing process will take about 15 minutes. Be “Zen” about it. Take your time and you will be rewarded. Beat the (room-temperature!) cream cheese as Chef Emilio originally advised: “slowly and well and thoroughly.” Then beat in the sugar and, in turn, the butter, the cornstarch, the lemon juice, and the vanilla. Again, beat these well. Add eggs (room temperature!), one at a time, beating between each addition—this is important. You do this to add air to the batter and prevent the mixture from separating. Finally add the heavy cream and beat for a few minutes (depending on the power of your mixer, this will take from 1 to 5 minutes). You are watching for the batter to thicken. Other recipes for cheesecake may tell you that the batter should be thin and liquid. Not this one! Beat the batter until it is as thick as cake batter and easily coats the back of a spoon or spatula.

  Step 3—Pour the batter into your well-greased pan. Place the pan onto a rimmed baking sheet or jelly roll pan or in a larger baking pan. Place these 2 pans in your oven and add tap water (about 1 inch deep). The French call this “bain-marie” and it must cook this way to provide a humid environment and a silky cream—rather than a dry and cracking—cheesecake.

  Step 4—Turn the oven down to 350°F and bake from 25 to 35 minutes (depending on your oven). You are watching for the cheesecake to puff up and set into a spongy firmness around the edges yet still jiggle in the center. DO NOT OVERCOOK this cheesecake—you do not want to cook it until the center is firm. This would be wrong! Remove the cheesecake from the oven while the center is still jiggling and allow it to sit in the pan, cooling on a rack for 1 hour. The cheesecake will firm up as it cools—and you want it to cool off slowly and gently—it will also sink a bit and reduce in size, pulling away from the pan sides enough that you can literally slide it from side
to side.

  Step 5—After 1 hour, the cheesecake will be set enough to de-pan by placing a large flat dish or tray over the top of the pan and flipping it carefully. Place the cheesecake in the refrigerator uncovered for 2 hours. Then place it in a plastic container or wrap gently with plastic (using toothpicks to tent it away from the top). Chill 1 more hour. You can slice and serve it now and it will be absolutely delicious. You’ll want to store the leftovers in a sealed plastic container to prevent it from drying out.

  Troubleshooting note for humid climates: This is a light and creamy cheesecake that can be made denser in one easy step. Depending on your climate and weather, you may feel the cheesecake is a bit too moist. In that case, place it in the fridge uncovered for a few hours or even overnight. The fridge will draw out the moisture and the cheesecake will automatically become denser. But do not allow it to remain in the fridge uncovered any longer than that, or the cake will dry out too much.

  Luther’s Bourbon Street Brownies

  These fabulous fudge brownies were a favorite of Luther’s customers when he worked in New Orleans, the birthplace of our great American jazz tradition. Bourbon Street is famous in the French Quarter of that town, but the name of the brownie also tips its hat to America’s brand of good Kentucky bourbon. Luther suggests you go whole hog and use bourbon vanilla, too. To get this recipe, come visit Cleo Coyle at her online coffeehouse: coffeehousemystery.com.

  Mini Caramel Apple Pies

  (JOY ALLEGRO’S LITTLE TARTE TATINS)

  Tarte Tatins (upside-down caramel apple tarts) are as common in France as our apple pie. Legend has it that the dessert was created around 1900 by a pair of spinster sisters, who sold them to make their living. The last name of these women was Tatin. And that’s why this buttery sweet pastry is called tarte Tatin.

  This recipe is a mini version of the more traditional single, large Tatin, and they are close to foolproof. They’re elegant little treats that always look amazing on the plate, as if Chef Bell or Joy Allegro had “sauced” the apples with caramel. Because they’re individual servings, the recipe works for small dinner parties as well as large family gatherings. Best of all, the tarts can be prepared in advance. Simply cover your ramekins with plastic wrap and store them in the fridge for up to 2 days before baking and serving. (Just be sure you follow the recipe and toss the apple slices with lemon, which prevents them from turning brown.)

  To see step-by-step photos of this recipe, stop by Cleo’s online home: coffeehousemystery.com.

  Makes 6 tarts

  Filling ingredients

  3 Golden Delicious apples*

  1½ teaspoons lemon juice

  1½ teaspoons flour

  Caramel ingredients

  3 tablespoons butter

  6 tablespoons white sugar

  6 tablespoons dark brown sugar

  You will also need

  1 package frozen puff pastry shells

  1 egg white (to brush puff pastry)

  6 ramekins (7- to 8-ounce size, greased well with butter)

  6 dessert plates

  *Apple note: The Golden Delicious variety is best for this recipe because it holds its shape during baking and won’t turn to applesauce when you plate the dessert. Granny Smith and Jonathan will work, as well.

  Step 1—Prepare the filling: Peel and core 3 Golden Delicious apples. Cut apples into relatively thin, even slices, about ½ inch thick. Toss the slices in a bowl with the lemon juice first, then the flour, coating them lightly. Note: The lemon prevents the apples from turning brown and the flour will absorb excess liquid released by the apples. If you skip the flour, your tarts may be watery.

  Step 2—Prepare the caramel: Grease the bottom and sides of your ramekins with butter. In a small saucepan, melt the 3 tablespoons of butter. Add the white and brown sugars and stir over low heat with a rubber spatula (to prevent sticking) until the sugars dissolve completely in the butter. The mixture will become thick. While still warm, divide the sugar mixture evenly among your 6 ramekins. Use that handy rubber spatula to even the mixture out at the bottom of each ramekin. (The mixture will harden as it cools, and that’s fine. In the oven, it will melt again into a sweet, buttery caramel glaze for your apples.)

  Step 3—Prepare for baking: Divide your apple slices among the ramekins, layering them on their sides. You can bake the ramekins immediately at this point or store them by covering each ramekin with plastic wrap and placing in the fridge up to 2 days.

  Step 4—Begin baking: When ready to bake, preheat oven to 400°F. Remove plastic wrap, place ramekins on a baking sheet, and bake for 20 minutes. (You are halfway through the baking process.)

  Step 5—Add puff pastry: Remove your baking sheet of ramekins from oven and (remembering the ramekins are hot!) carefully set a fully FROZEN puff pastry shell on top of the layered apple slices of each ramekin. Brush the top of the frozen pastry with egg white. This will protect the delicate pastry and also help it turn golden brown.

  Step 6—Finish baking: Return ramekins to oven for another 20 to 25 minutes. Pastry is done when dough puffs up and turns golden brown and the apples are cooked through. (You can test the softness of apples with the tip of a sharp knife.) Remove ramekins from oven and set on a cool surface. Let rest for 5 minutes. Note: the resting is important because your caramel will be boiling hot and you need to let it settle down.

  Step 7—Plate: Remembering that the ramekins are still HOT, use oven mitts to place a dessert plate over a ramekin and carefully flip it (like pineapple upside-down cake). After you flip the tart, the flaky puff pastry will be on the bottom of the plate and the buttery sweet caramel will drip down over the entire tart and pool around it on the dessert plate as if a pastry chef sauced it. If slices of apples stick to the ramekin simply use clean fingers to replace it prettily over the tart. Serve warm as is or with whipped or ice cream.

  Clare’s Chocolate Whoopie Pies with Whipped Kahlúa-Cream

  Whoopie pies are beloved in many areas of the United States. In fact, two regions (New England versus Pennsylvania Dutch Country) recently had a feud over who invented them—and whose were the best. Clare isn’t touching that one! She also has her own swingin’ spin on this classic American treat with a lighter yet delicious chocolaty version of the sandwich cake and a creamy-sweet coffee filling. This is the very dessert she served Mike Quinn on the night she celebrated her little management victory at the Village Blend. With a little coffee liqueur spiking the filling, she hoped making whoopie pies for Quinn would get the man in the mood for making another kind of whoopee. (It did.)

  Makes about 24 large or 48 small, soft brownie-like cookies

  5 tablespoons butter, melted

  ⅓ cup oil (I use canola)

  1½ cups all-purpose flour*

  ½ cup unsweetened cocoa powder

  ½ teaspoon baking powder

  ½ teaspoon baking soda

  ½ teaspoon kosher salt or coarse sea salt

  ¾ cup light brown sugar

  ½ cup white, granulated sugar

  1 cup plain yogurt (you can use low-fat but do not use nonfat; you can also use sour cream)

  2 large eggs, lightly beaten with fork

  1 teaspoon pure vanilla extract

  *To add more fiber to the recipe, consider replacing half of the all-purpose flour with “white whole wheat” flour.

  Step 1—Butter and oil mix: Preheat oven to 350°F. Next melt the butter in a saucepan. Stir in the oil and set aside to cool.

  Step 2—One-bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your 2 sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not overmix or you’ll develop the gluten in the flour and your whoopie pie cooki
es will be tough instead of tender.

  Step 3—Make cookies: Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large cookies, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles.

  Step 4—Bake: Bake smaller cookies for about 8 minutes, larger ones for about 10. Remove from oven. Clare likes to slide the entire strip of parchment paper onto the wire rack—this saves time and avoids disturbing the shape of the cookies by moving one at a time with a spatula. Once cool, create sandwiches with the Whipped Kahlúa-Cream Filling, recipe below. Or . . .

  Try sandwiching these together with Luther’s No-Churn Coffee Ice Cream. Get the recipe at coffeehousemystery.com.

  Note: If making ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half of your sandwich may stick to the plate. After filling each sandwich, wrap them separately and store in the freezer.

  Whipped Kahlúa-Cream Filling (or Frosting)

  ¾ cup heavy cream, well chilled

  ½ cup cream cheese, softened

  1¼ cups powdered sugar

  1 teaspoon pure vanilla extract

  2 tablespoons Kahlúa (or Clare’s homemade coffee liqueur)*

  *Clare’s homemade coffee liqueur may be used instead of Kahlúa. Find this deliciously easy make-your-own Kahlúa recipe in the back of her thirteenth Coffeehouse Mystery adventure, Billionaire Blend.

  Using an electric mixer, whip the very cold heavy cream until it forms stiff peaks. Set aside in the refrigerator. Meanwhile, in another bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and Kahlúa until combined. Take out your whipped cream and fold it gently into the bowl of cream cheese, sugar, and vanilla. An amazingly delicious filling for your whoopie pies or optional frosting for Clare’s Double-Chocolate Espresso Cupcakes (see the next recipe).