1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. plain whole-milk yogurt
1 1/3 c. sugar, divided
3 lg. eggs
2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice
Glaze:
1 c. confectioners’ sugar
2 tbsp. freshly squeezed lemon juice
Preheat the oven to 350°F. Grease and flour a metal loaf pan.
In a small mixing bowl, sift together flour, baking powder, and salt. In another bowl, whisk together yogurt, 1 c. sugar, eggs, lemon zest, and vanilla extract. Whisk in dry ingredients. Add vegetable oil to bowl and fold into the batter with a rubber spatula until completely incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Meanwhile, combine 1/3 c. lemon juice and remaining 1/3 c. sugar in a small saucepan. Cook over medium heat until sugar dissolves and mixture is clear. Set aside.
When cake is done, allow to cool in pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon syrup over cake and allow to soak in. Cool.
To make glaze, whisk together confectioners’ sugar and lemon juice. Drizzle over cake. Garnish finished cake with fresh berries, if desired.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Friday, July 24, 2009
Tuesday, July 14, 2009
New York Cheesecake
Crust:
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted (for greasing the pan)
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*
1 tbsp. sugar
(*Note – if you have a kitchen scale, definitely weigh the graham crackers. The amount is usually significantly different than the number of whole crackers they suggest. Of course, it varies depending on size/brand of cracker.)
Cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 c. sugar
1/3 c. sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 lg. egg yolks plus 6 large eggs, at room temperature
To make crust, adjust an oven rack to the lower-middle position and heat oven to 325°F. Brush bottom and sides of a 9-inch springform pan with 1/2 tbsp. melted butter. In a medium bowl combine graham cracker crumbs, 5 tbsp. melted butter, and sugar. Toss with a fork until crumbs are evenly moistened. Transfer crumbs to springform pan and use the bottom of a ramekin to firmly press crumbs evenly into pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing filling.
Increase oven temperature to 500°F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with a rubber spatula; add salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape bowl; add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping bowl between additions.
Brush the sides of the springform pan with the remaining 1/2 tbsp. melted butter. Set pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour filling into cooled crust and bake 10 minutes; without opening the oven door, reduce oven temperature to 200°F and continue to bake until cheesecake reads about 150°F on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between cake and springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
To unmold cheesecake, remove sides of pan. Slide a thin metal spatula between crust and the bottom of pan to loosen, then slide cake onto a serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted (for greasing the pan)
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*
1 tbsp. sugar
(*Note – if you have a kitchen scale, definitely weigh the graham crackers. The amount is usually significantly different than the number of whole crackers they suggest. Of course, it varies depending on size/brand of cracker.)
Cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 c. sugar
1/3 c. sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 lg. egg yolks plus 6 large eggs, at room temperature
To make crust, adjust an oven rack to the lower-middle position and heat oven to 325°F. Brush bottom and sides of a 9-inch springform pan with 1/2 tbsp. melted butter. In a medium bowl combine graham cracker crumbs, 5 tbsp. melted butter, and sugar. Toss with a fork until crumbs are evenly moistened. Transfer crumbs to springform pan and use the bottom of a ramekin to firmly press crumbs evenly into pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing filling.
Increase oven temperature to 500°F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with a rubber spatula; add salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape bowl; add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping bowl between additions.
Brush the sides of the springform pan with the remaining 1/2 tbsp. melted butter. Set pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour filling into cooled crust and bake 10 minutes; without opening the oven door, reduce oven temperature to 200°F and continue to bake until cheesecake reads about 150°F on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between cake and springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
To unmold cheesecake, remove sides of pan. Slide a thin metal spatula between crust and the bottom of pan to loosen, then slide cake onto a serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)
Strawberry Ice Cream Brownie Cupcakes
Brownies:
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 lg. eggs plus 1 egg yolk
1 1/8 c. sugar
1 tsp. vanilla extract
Ice Cream:
1 batch strawberry ice cream, slightly softened
Ganache:
3/4 c. mini semisweet chocolate chips
1/4 c. heavy cream
Garnish:
Fresh strawberry slices
To make brownie bottoms, preheat oven to 350°F. Line two cupcake pans with foil liners. Combine flour, baking powder, and salt in a small bowl; stir together and set aside. In a heatproof bowl set over simmering water, combine butter and chocolate. Heat, stirring occasionally, until melted and smooth. In a large mixing bowl combine eggs, egg yolk, sugar, and vanilla extract. Whisk to blend. Stir in warm chocolate mixture, and then dry ingredients, mixing just until incorporated.
Scoop 1 tbsp. batter into each cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6 to 8 minutes. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until cupcake liner is full. (If ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return cupcake pans to freezer for 45 minutes to 1 hour.
To make ganache, place chocolate chips in a small bowl. Bring cream to a simmer in a small saucepan. Pour cream evenly over chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired.
Remove cupcakes from the freezer 5 to 10 minutes before serving. Enjoy!
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 lg. eggs plus 1 egg yolk
1 1/8 c. sugar
1 tsp. vanilla extract
Ice Cream:
1 batch strawberry ice cream, slightly softened
Ganache:
3/4 c. mini semisweet chocolate chips
1/4 c. heavy cream
Garnish:
Fresh strawberry slices
To make brownie bottoms, preheat oven to 350°F. Line two cupcake pans with foil liners. Combine flour, baking powder, and salt in a small bowl; stir together and set aside. In a heatproof bowl set over simmering water, combine butter and chocolate. Heat, stirring occasionally, until melted and smooth. In a large mixing bowl combine eggs, egg yolk, sugar, and vanilla extract. Whisk to blend. Stir in warm chocolate mixture, and then dry ingredients, mixing just until incorporated.
Scoop 1 tbsp. batter into each cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6 to 8 minutes. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until cupcake liner is full. (If ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return cupcake pans to freezer for 45 minutes to 1 hour.
To make ganache, place chocolate chips in a small bowl. Bring cream to a simmer in a small saucepan. Pour cream evenly over chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired.
Remove cupcakes from the freezer 5 to 10 minutes before serving. Enjoy!
Monday, March 30, 2009
Chocolate Chip Cookies in a Chocolate Chip Cookie
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1 c. light brown sugar
1/2 c. granulated sugar
2 lg. eggs
2 tsp. vanilla extract
3 c. semisweet chocolate chips
Preheat oven to 350°F, and line a baking sheet with parchment paper or a silicone mat.
Sift flour, baking soda, and salt in a medium bowl and set aside. In a large bowl using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until blended, about 1 minute. Stop mixer and scrape the sides of the bowl as needed. Add eggs and vanilla and mix until blended, about 1 minute. On low speed, add flour mixture, mixing until just incorporated. Mix in chocolate chips.
Drop 10 heaping tbsp. of dough, 3 inches apart, onto one of the prepared baking sheets.
Set aside remaining dough. Bake until edges of cookies are lightly browned but centers are golden, about 13 minutes. Cool cookies on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Break cooked cookies into 1/2- to 1-inch pieces. Add pieces to reserved dough and mix on low speed to distribute evenly, about 10 seconds. Drop heaping tbsp. of new dough about 3 inches apart, and bake for about 13 to 15 minutes, until browned but still soft in the middle.
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1 c. light brown sugar
1/2 c. granulated sugar
2 lg. eggs
2 tsp. vanilla extract
3 c. semisweet chocolate chips
Preheat oven to 350°F, and line a baking sheet with parchment paper or a silicone mat.
Sift flour, baking soda, and salt in a medium bowl and set aside. In a large bowl using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until blended, about 1 minute. Stop mixer and scrape the sides of the bowl as needed. Add eggs and vanilla and mix until blended, about 1 minute. On low speed, add flour mixture, mixing until just incorporated. Mix in chocolate chips.
Drop 10 heaping tbsp. of dough, 3 inches apart, onto one of the prepared baking sheets.
Set aside remaining dough. Bake until edges of cookies are lightly browned but centers are golden, about 13 minutes. Cool cookies on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Break cooked cookies into 1/2- to 1-inch pieces. Add pieces to reserved dough and mix on low speed to distribute evenly, about 10 seconds. Drop heaping tbsp. of new dough about 3 inches apart, and bake for about 13 to 15 minutes, until browned but still soft in the middle.
Sour Cream Coffee Cake
Cake:
12 tbsp. unsalted butter, at room temperature
1 1/2 c. sugar
3 eggs, at room temperature
1 1/2 tsp. vanilla extract
1 1/4 c. sour cream
2 1/2 c. cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Streusel:
1/4 c. light brown sugar, packed
1/2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
3 to 4 tbsp. cold unsalted butter, cut into pieces
3/4 c. chopped walnuts, optional
Maple Glaze:
1/2 c. confectioners’ sugar
2 tbsp. real maple syrup
Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
Cream the butter sugar in the bowl of an electric mixer fitted with paddle attachment on medium-high speed for 4 to 5 minutes, until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream, scraping down bowl between additions. In a separate bowl, sift together flour, baking powder, baking soda, and salt. With the mixer on low, add flour mixture to batter until just combined.
To make streusel, place brown sugar, flour, cinnamon, and salt in a bowl and mix together with a fork. Add butter and pinch together with your fingers until it forms a crumble. Mix in walnuts, if desired.
Spoon half of the batter into prepared pan and spread it out with a knife. Sprinkle with 3/4 c. streusel mixture. Spoon the rest of the batter into the pan, spread it out, and sprinkle with remaining streusel. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer cake, streusel side up, onto a serving plate. Whisk together confectioners’ sugar and maple syrup, adding a few drops of water if necessary to make it runny. Drizzle as much glaze as you'd like over the cake with the whisk, a fork, or a spoon.
12 tbsp. unsalted butter, at room temperature
1 1/2 c. sugar
3 eggs, at room temperature
1 1/2 tsp. vanilla extract
1 1/4 c. sour cream
2 1/2 c. cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Streusel:
1/4 c. light brown sugar, packed
1/2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
3 to 4 tbsp. cold unsalted butter, cut into pieces
3/4 c. chopped walnuts, optional
Maple Glaze:
1/2 c. confectioners’ sugar
2 tbsp. real maple syrup
Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
Cream the butter sugar in the bowl of an electric mixer fitted with paddle attachment on medium-high speed for 4 to 5 minutes, until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream, scraping down bowl between additions. In a separate bowl, sift together flour, baking powder, baking soda, and salt. With the mixer on low, add flour mixture to batter until just combined.
To make streusel, place brown sugar, flour, cinnamon, and salt in a bowl and mix together with a fork. Add butter and pinch together with your fingers until it forms a crumble. Mix in walnuts, if desired.
Spoon half of the batter into prepared pan and spread it out with a knife. Sprinkle with 3/4 c. streusel mixture. Spoon the rest of the batter into the pan, spread it out, and sprinkle with remaining streusel. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer cake, streusel side up, onto a serving plate. Whisk together confectioners’ sugar and maple syrup, adding a few drops of water if necessary to make it runny. Drizzle as much glaze as you'd like over the cake with the whisk, a fork, or a spoon.
Monday, March 2, 2009
Mint Chocolate Chip Ice Cream
3 c. fresh mint leaves (not stems), rinsed, drained, packed
1 c. milk
2 c. heavy cream, divided
2/3 c. sugar
Pinch of salt
6 egg yolks
6 oz. semisweet chocolate or dark chocolate, finely chopped (keep in freezer until used)
Put mint leaves in a heavy saucepan with milk and 1 c. cream. Heat until just steaming (do not boil), remove from heat, cover, and let stand 30 minutes. Reheat mixture until steaming, remove from heat and let stand 15 more minutes.
While mint is infusing, prepare remaining cream over an ice bath. Pour remaining cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
Strain mint mixture into a bowl, pressing against mint leaves with a rubber spatula in the sieve to get most of the liquid out of them. Return mint mixture to saucepan. Add sugar and salt. Heat until just steaming again, stirring until sugar has dissolved.
Whisk egg yolks in a medium bowl. Slowly pour heated milk cream mixture into egg yolks, whisking constantly so that egg yolks are tempered by the warm mixture, but not cooked by it. Scrape warmed egg yolks back into the saucepan.
Return saucepan to stove, stirring mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. Remove from heat.
Pour custard through strainer (from step 2) and stir into cold cream to stop the cooking. Chill mixture thoroughly in refrigerator (at least a couple of hours) or stir mixture in bowl placed over ice bath until thoroughly chilled (20 minutes or so). Freeze mixture in your ice cream maker according to manufacturer's instructions.
Once the ice cream has been processed in the ice cream maker it should be pretty soft. Gently fold in finely chopped chocolate. Put in an airtight container and place in freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let sit at room temperature for a few minutes to soften before serving.
Note that there is no alcohol in this recipe. A few tsp. of some spirits such as rum or bourbon will help keep ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, it is recommended that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.
Makes 1 quart.
1 c. milk
2 c. heavy cream, divided
2/3 c. sugar
Pinch of salt
6 egg yolks
6 oz. semisweet chocolate or dark chocolate, finely chopped (keep in freezer until used)
Put mint leaves in a heavy saucepan with milk and 1 c. cream. Heat until just steaming (do not boil), remove from heat, cover, and let stand 30 minutes. Reheat mixture until steaming, remove from heat and let stand 15 more minutes.
While mint is infusing, prepare remaining cream over an ice bath. Pour remaining cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
Strain mint mixture into a bowl, pressing against mint leaves with a rubber spatula in the sieve to get most of the liquid out of them. Return mint mixture to saucepan. Add sugar and salt. Heat until just steaming again, stirring until sugar has dissolved.
Whisk egg yolks in a medium bowl. Slowly pour heated milk cream mixture into egg yolks, whisking constantly so that egg yolks are tempered by the warm mixture, but not cooked by it. Scrape warmed egg yolks back into the saucepan.
Return saucepan to stove, stirring mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. Remove from heat.
Pour custard through strainer (from step 2) and stir into cold cream to stop the cooking. Chill mixture thoroughly in refrigerator (at least a couple of hours) or stir mixture in bowl placed over ice bath until thoroughly chilled (20 minutes or so). Freeze mixture in your ice cream maker according to manufacturer's instructions.
Once the ice cream has been processed in the ice cream maker it should be pretty soft. Gently fold in finely chopped chocolate. Put in an airtight container and place in freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let sit at room temperature for a few minutes to soften before serving.
Note that there is no alcohol in this recipe. A few tsp. of some spirits such as rum or bourbon will help keep ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, it is recommended that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.
Makes 1 quart.
Thursday, February 26, 2009
Lazy Wife Cake
1 1/2 c. pastry flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
3 tbsp. cocoa
1 c. white sugar
7 tbsp. oil
1 tbsp. vinegar
1 c. cold water
Sift dry ingredients into a 9x9-inch ungreased cake pan. Mix with fork. Make three holes in dry ingredients. Into one pour the vanilla, the next the oil, and into the third the vinegar. Pour cold water over all. Mix with fork. Do not beat. Bake at 350°F for 25 to 30 minutes or until done.
1/4 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
3 tbsp. cocoa
1 c. white sugar
7 tbsp. oil
1 tbsp. vinegar
1 c. cold water
Sift dry ingredients into a 9x9-inch ungreased cake pan. Mix with fork. Make three holes in dry ingredients. Into one pour the vanilla, the next the oil, and into the third the vinegar. Pour cold water over all. Mix with fork. Do not beat. Bake at 350°F for 25 to 30 minutes or until done.
White Candy Cane Fudge
12 oz. white chocolate, coarsely chopped
14 oz. can sweetened condensed milk
1/4 c. coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil, allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top part of double boiler, combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over the top. Using a knife, lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes, or retangles. Store in refrigerator. Makes about 64 pieces.
14 oz. can sweetened condensed milk
1/4 c. coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil, allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top part of double boiler, combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over the top. Using a knife, lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes, or retangles. Store in refrigerator. Makes about 64 pieces.
Pumpkin Pound Cake with Cream Cheese Icing
Cake:
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
4 eggs
1 tbsp. cinnamon
1 c. oil
1/4 tsp. salt
2 c. pumpkin (about 16 oz.)
Preheat oven to 350°F. Mix ingredients well. Grease tube or Bundt pan and bake for 1 hour and 15 minutes. Cool completely and frost.
Icing:
8 oz. cream cheese, softened
1 tsp. vanilla
1 box confectioners' sugar
1 stick butter, softened
Mix all ingredients together and spread on cake.
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
4 eggs
1 tbsp. cinnamon
1 c. oil
1/4 tsp. salt
2 c. pumpkin (about 16 oz.)
Preheat oven to 350°F. Mix ingredients well. Grease tube or Bundt pan and bake for 1 hour and 15 minutes. Cool completely and frost.
Icing:
8 oz. cream cheese, softened
1 tsp. vanilla
1 box confectioners' sugar
1 stick butter, softened
Mix all ingredients together and spread on cake.
Monday, February 23, 2009
Dark and White Chocolate Layer Cake
Dark Chocolate Cake:
1 3/4 c. all-purpose flour
3/4 c. dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
White Chocolate Whipped Cream:
6 oz. white chocolate, finely chopped
1 1/2 c. cold heavy cream
Whipped Cream Frosting:
1 c. cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract
Fresh strawberries, for filling and garnishing
To make cake, preheat oven to 350°F. Grease and flour the sides of two 9-inch round cake pans, and line the bottom of each with parchment paper. In a medium bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In the bowl of a stand mixer combine sugar, eggs, milk, oil, and vanilla; mix at medium-low speed until smooth. Add in dry ingredients and mix on low speed until just incorporated. Stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes. Run a knife around the edge of each cake, remove cakes from pans, and transfer to a wire rack to cool completely. When cake has cooled, cut each in half horizontally to create four cake layers.
To make white chocolate whipped cream, place chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When chocolate is almost melted, bring 1/2 c. cream to a boil. Once chocolate is fully melted, transfer bowl to a counter, pour in hot cream and let it sit for one minute. Then stir gently with a spatula until chocolate is smooth. Let chocolate sit until it reaches room temperature - the chocolate can’t be the least bit warm when it is added to the whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 c. cream only until it holds the softest peaks. With mixer on high speed, add white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer cream to a bowl, press a piece of plastic wrap gently against the surface, and refrigerate for at least 2 hours.
To make whipped cream frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, and vanilla together just until cream starts to thicken. Start on a slower speed and increase speed as cream gains texture. Continue to beat until cream holds stiff peaks. Be very careful not to overbeat.
To assemble cake, transfer one of the cake layers to a 10-inch cardboard circle, cut surface up. Spread a thick layer of white chocolate whipped cream on top of the cake. Layer with fresh strawberry slices. Lay another cake layer on top of the cream and berries, and press down gently. Top as before with white chocolate whipped cream and berries. Repeat once more with another cake layer and topping. Place the final cake layer on top, cut side down, and press down gently. Frost cake with whipped cream frosting and garnish with fresh berries as desired.
1 3/4 c. all-purpose flour
3/4 c. dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
White Chocolate Whipped Cream:
6 oz. white chocolate, finely chopped
1 1/2 c. cold heavy cream
Whipped Cream Frosting:
1 c. cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract
Fresh strawberries, for filling and garnishing
To make cake, preheat oven to 350°F. Grease and flour the sides of two 9-inch round cake pans, and line the bottom of each with parchment paper. In a medium bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In the bowl of a stand mixer combine sugar, eggs, milk, oil, and vanilla; mix at medium-low speed until smooth. Add in dry ingredients and mix on low speed until just incorporated. Stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes. Run a knife around the edge of each cake, remove cakes from pans, and transfer to a wire rack to cool completely. When cake has cooled, cut each in half horizontally to create four cake layers.
To make white chocolate whipped cream, place chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When chocolate is almost melted, bring 1/2 c. cream to a boil. Once chocolate is fully melted, transfer bowl to a counter, pour in hot cream and let it sit for one minute. Then stir gently with a spatula until chocolate is smooth. Let chocolate sit until it reaches room temperature - the chocolate can’t be the least bit warm when it is added to the whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 c. cream only until it holds the softest peaks. With mixer on high speed, add white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer cream to a bowl, press a piece of plastic wrap gently against the surface, and refrigerate for at least 2 hours.
To make whipped cream frosting, in the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, and vanilla together just until cream starts to thicken. Start on a slower speed and increase speed as cream gains texture. Continue to beat until cream holds stiff peaks. Be very careful not to overbeat.
To assemble cake, transfer one of the cake layers to a 10-inch cardboard circle, cut surface up. Spread a thick layer of white chocolate whipped cream on top of the cake. Layer with fresh strawberry slices. Lay another cake layer on top of the cream and berries, and press down gently. Top as before with white chocolate whipped cream and berries. Repeat once more with another cake layer and topping. Place the final cake layer on top, cut side down, and press down gently. Frost cake with whipped cream frosting and garnish with fresh berries as desired.
Peanut Butter Cup Surprise Cookies
2 c. creamy peanut butter
2 c. sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
Mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 c. heavy cream
2 tbsp. sugar
2 tbsp. water
Mini M&Ms
Preheat oven to 350°F. Combine peanut butter, sugar, and eggs in the bowl of a stand mixer. Beat until well-combined. Divide dough evenly between 24 wells of a mini-muffin pan (there may be a bit left over, but that's okay, you need to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13 to 15 minutes, until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3 or 4 mini marshmallows. Return pan to oven and bake 2 to 3 minutes more, until marshmallows have puffed up. Transfer pans to a wire rack and allow cookies to cool completely in the pan before removing them.
Once cookies are completely cooled, transfer to a wire rack over a sheet of wax paper or aluminum foil. Place chopped chocolate in a small bowl. Bring cream, sugar, and water to a boil, then pour liquid over the chocolate and let sit for 30 seconds. Gently whisk mixture together until smooth. Leave glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens. Makes 24 cookies.
2 c. sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
Mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 c. heavy cream
2 tbsp. sugar
2 tbsp. water
Mini M&Ms
Preheat oven to 350°F. Combine peanut butter, sugar, and eggs in the bowl of a stand mixer. Beat until well-combined. Divide dough evenly between 24 wells of a mini-muffin pan (there may be a bit left over, but that's okay, you need to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13 to 15 minutes, until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3 or 4 mini marshmallows. Return pan to oven and bake 2 to 3 minutes more, until marshmallows have puffed up. Transfer pans to a wire rack and allow cookies to cool completely in the pan before removing them.
Once cookies are completely cooled, transfer to a wire rack over a sheet of wax paper or aluminum foil. Place chopped chocolate in a small bowl. Bring cream, sugar, and water to a boil, then pour liquid over the chocolate and let sit for 30 seconds. Gently whisk mixture together until smooth. Leave glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens. Makes 24 cookies.
Chewy Chocolate White Chocolate Chunk Cookies
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 c. dutch-process cocoa powder*
1/2 c. unsalted butter, at room temperature, cubed
1/2 c. white sugar
1/2 c. dark brown sugar
1 1/2 tsp. vanilla extract
1/3 c. milk
1 1/2 c. coarsely chopped white chocolate (about 6 oz.)
*Substituting all-natural cocoa powder is not recommended.
Preheat oven to 325°F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, salt, and cocoa powder. Whisk together and set aside. In the bowl of an electric mixer, beat butter on medium-high speed until light and fluffy. Add sugars and cream and continue to beat on medium-high speed. Add vanilla extract and mix well. Add half of the flour mixture, beating on low speed just until incorporated. Add milk and mix until combined. Add remaining flour mixture and beat on low speed just until dry ingredients have been mixed in. Gently fold in chopped white chocolate with a rubber spatula. Chill dough in refrigerator for 15 minutes.
Scoop dough onto prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly. Bake for 18 to 20 minutes, rotating pans top to bottom and front to back halfway through baking. Let cookies cool completely on baking sheets. Store in an airtight container. Makes 12 to 14 cookies.
1 tsp. baking powder
1/2 tsp. salt
2/3 c. dutch-process cocoa powder*
1/2 c. unsalted butter, at room temperature, cubed
1/2 c. white sugar
1/2 c. dark brown sugar
1 1/2 tsp. vanilla extract
1/3 c. milk
1 1/2 c. coarsely chopped white chocolate (about 6 oz.)
*Substituting all-natural cocoa powder is not recommended.
Preheat oven to 325°F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, salt, and cocoa powder. Whisk together and set aside. In the bowl of an electric mixer, beat butter on medium-high speed until light and fluffy. Add sugars and cream and continue to beat on medium-high speed. Add vanilla extract and mix well. Add half of the flour mixture, beating on low speed just until incorporated. Add milk and mix until combined. Add remaining flour mixture and beat on low speed just until dry ingredients have been mixed in. Gently fold in chopped white chocolate with a rubber spatula. Chill dough in refrigerator for 15 minutes.
Scoop dough onto prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly. Bake for 18 to 20 minutes, rotating pans top to bottom and front to back halfway through baking. Let cookies cool completely on baking sheets. Store in an airtight container. Makes 12 to 14 cookies.
Apple Pie Cupcakes
Cupcakes:
3 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. butter, at room temperature
2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. milk
Apple Filling:
2 tbsp. butter
2 tsp. cinnamon
2 to 3 tbsp. sugar
3 lg. Granny Smith apples, peeled, cored, and diced
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together cake flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down sides of bowl after each addition. Add vanilla extract and mix well to combine. Add in dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined. Divide batter evenly among cupcke liners, filling them about 2/3 to 3/4 full. Bake until golden and a toothpick inserted in center comes out clean, about 18 to 22 minutes. Remove from oven and allow to cool for 5 minutes in pans. Transfer to wire racks to cool completely.
To make filling, heat butter in medium skillet over medium-high heat. Add cinnamon and sugar and cook for a minute until the mixture begins to bubble. Lower heat to medium and stir in apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
While apple mixture is cooling, use cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill holes with cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream (recipe below).
Vanilla Buttercream Frosting:
20 tbsp. (2 1/2 sticks) unsalted butter, softened
2 1/2 c. confectioners' sugar, sifted
1/8 tsp. salt
2 tbsp. vanilla extract
2 tbsp. heavy cream
In a stand mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
3 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. butter, at room temperature
2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. milk
Apple Filling:
2 tbsp. butter
2 tsp. cinnamon
2 to 3 tbsp. sugar
3 lg. Granny Smith apples, peeled, cored, and diced
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together cake flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down sides of bowl after each addition. Add vanilla extract and mix well to combine. Add in dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined. Divide batter evenly among cupcke liners, filling them about 2/3 to 3/4 full. Bake until golden and a toothpick inserted in center comes out clean, about 18 to 22 minutes. Remove from oven and allow to cool for 5 minutes in pans. Transfer to wire racks to cool completely.
To make filling, heat butter in medium skillet over medium-high heat. Add cinnamon and sugar and cook for a minute until the mixture begins to bubble. Lower heat to medium and stir in apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
While apple mixture is cooling, use cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill holes with cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream (recipe below).
Vanilla Buttercream Frosting:
20 tbsp. (2 1/2 sticks) unsalted butter, softened
2 1/2 c. confectioners' sugar, sifted
1/8 tsp. salt
2 tbsp. vanilla extract
2 tbsp. heavy cream
In a stand mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Wednesday, January 28, 2009
Vegan Chocolate Cake
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. cocoa powder
1/2 c. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
Mix flour, sugar, baking soda, salt, and cocoa powder in large mixing bowl. Add oil, vinegar, and vanilla. Pour water over all and mix thoroughly with a fork or electric mixer, scraping sides and bottom often.
Pour into 8-inch square pan and bake at 350°F for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.
Recipe can be doubled. Cake can be dry, so if desired, add a can of cherry pie filling to recipe.
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. cocoa powder
1/2 c. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
Mix flour, sugar, baking soda, salt, and cocoa powder in large mixing bowl. Add oil, vinegar, and vanilla. Pour water over all and mix thoroughly with a fork or electric mixer, scraping sides and bottom often.
Pour into 8-inch square pan and bake at 350°F for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.
Recipe can be doubled. Cake can be dry, so if desired, add a can of cherry pie filling to recipe.
Friday, January 23, 2009
Brownie Mosaic Cheesecake
Brownies:
4 oz. unsweetened chocolate, finely chopped
3/4 c. butter
1 3/4 c. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1 c. flour
Crust:
1 1/2 c. finely ground chocolate cookies
5 tbsp. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
Cheesecake:
3 (8 oz.) pkg. cream cheese, softened
4 lg. eggs
1 tsp. vanilla
1 c. sugar
Ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 c. plus 1 tbsp. heavy cream
2 tbsp. butter, cut into 2 pieces
To make brownies, preheat oven to 350°F. Line a 9 x 13-inch baking pan with foil, leaving ends of foil overhanging sides of pan. Grease foil and set aside.
Microwave chocolate and butter in a large bowl on high for 30-second intervals, stirring in between, until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add salt and flour; mix well. Spread into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs (do not overbake). Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut into 3/4- to 1-inch squares for use in cheesecake. Set aside 2 c. for recipe -- you will have many extra brownies left over.
To prepare crust, combine all crust ingredients in mixing bowl and stir until well-combined. Press into bottom and one inch up the side of a 9-inch springform pan. Fill right away or chill for up to 2 hours.
To make cheesecake, preheat oven to 350°F. Beat cream cheese with electric mixer until light and fluffy. Add eggs one at a time, beating on low speed, scraping down bowl between additions. Add vanilla and sugar and beat until well-combined.
Fold in brownie cubes very gently and pour mixture into cookie crumb crust. Bake in middle of oven for 45 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Allow to cool completely.
To make ganache, put chopped chocolate in heatproof bowl. Bring cream to a boil, then pour half of the cream over the chocolate and let sit for 30 seconds. Working with a whisk or rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles. Pour in remainder of cream and blend into chocolate, using the same circular motions. When ganache is smooth and shiny, stir in butter piece by piece. Do not stir ganache any more than you must to blend ingredients -- the less you work it, the darker, smoother, and shinier it will be. Let sit until thickened to desired consistency. Pour on top of cooled cheesecake and spread evenly. Chill to set.
4 oz. unsweetened chocolate, finely chopped
3/4 c. butter
1 3/4 c. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1 c. flour
Crust:
1 1/2 c. finely ground chocolate cookies
5 tbsp. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
Cheesecake:
3 (8 oz.) pkg. cream cheese, softened
4 lg. eggs
1 tsp. vanilla
1 c. sugar
Ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 c. plus 1 tbsp. heavy cream
2 tbsp. butter, cut into 2 pieces
To make brownies, preheat oven to 350°F. Line a 9 x 13-inch baking pan with foil, leaving ends of foil overhanging sides of pan. Grease foil and set aside.
Microwave chocolate and butter in a large bowl on high for 30-second intervals, stirring in between, until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add salt and flour; mix well. Spread into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs (do not overbake). Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut into 3/4- to 1-inch squares for use in cheesecake. Set aside 2 c. for recipe -- you will have many extra brownies left over.
To prepare crust, combine all crust ingredients in mixing bowl and stir until well-combined. Press into bottom and one inch up the side of a 9-inch springform pan. Fill right away or chill for up to 2 hours.
To make cheesecake, preheat oven to 350°F. Beat cream cheese with electric mixer until light and fluffy. Add eggs one at a time, beating on low speed, scraping down bowl between additions. Add vanilla and sugar and beat until well-combined.
Fold in brownie cubes very gently and pour mixture into cookie crumb crust. Bake in middle of oven for 45 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Allow to cool completely.
To make ganache, put chopped chocolate in heatproof bowl. Bring cream to a boil, then pour half of the cream over the chocolate and let sit for 30 seconds. Working with a whisk or rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles. Pour in remainder of cream and blend into chocolate, using the same circular motions. When ganache is smooth and shiny, stir in butter piece by piece. Do not stir ganache any more than you must to blend ingredients -- the less you work it, the darker, smoother, and shinier it will be. Let sit until thickened to desired consistency. Pour on top of cooled cheesecake and spread evenly. Chill to set.
Cream Cheese Frosting
2 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
2 c. sifted confectioners' sugar
1 tsp. vanilla extract
In medium bowl, cream together cream cheese and butter until well-combined. Mix in vanilla, then gradually stir in confectioners' sugar. Store in refrigerator after use.
1/2 c. butter, softened
2 c. sifted confectioners' sugar
1 tsp. vanilla extract
In medium bowl, cream together cream cheese and butter until well-combined. Mix in vanilla, then gradually stir in confectioners' sugar. Store in refrigerator after use.
Yellow Cake
3/4 c. butter, softened
3 eggs
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 c. milk
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8- or 9-inch round cake pans or one 9 x 13-inch cake pan. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well-combined, scraping down sides of bowl as necessary. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
Bake at 375°F for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 9 x 13-inch pan, or until a toothpick inserted near the center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Frost with desired frosting.
3 eggs
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 c. milk
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8- or 9-inch round cake pans or one 9 x 13-inch cake pan. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well-combined, scraping down sides of bowl as necessary. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
Bake at 375°F for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 9 x 13-inch pan, or until a toothpick inserted near the center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Frost with desired frosting.
Molten Chocolate Cakes
4 oz. bittersweet chocolate
8 tbsp. (1 stick) unsalted butter
2 eggs
2 egg yolks
1/3 c. sugar
1/2 tsp. vanilla extract
1 tbsp. cake flour
Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into egg mixture. Fold in flour until just combined. Butter and sugar 4 6-oz. ramekins, then spoon mixture into ramekins. Bake at 450°F for 9 to 10 minutes. The center will be quite soft, but top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and whipped cream. Makes 4 servings, but recipe is easily halved.
8 tbsp. (1 stick) unsalted butter
2 eggs
2 egg yolks
1/3 c. sugar
1/2 tsp. vanilla extract
1 tbsp. cake flour
Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into egg mixture. Fold in flour until just combined. Butter and sugar 4 6-oz. ramekins, then spoon mixture into ramekins. Bake at 450°F for 9 to 10 minutes. The center will be quite soft, but top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and whipped cream. Makes 4 servings, but recipe is easily halved.
Thursday, January 22, 2009
Lemon Ricotta Cookies with Lemon Glaze
Cookies:
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 c. unsalted butter, softened
2 c. sugar
2 eggs
1 (15 oz.) container ricotta cheese (part-skim is okay)
3 tbsp. fresh squeezed lemon juice
Zest of one lemon
Glaze:
1 1/2 c. powdered sugar
3 tbsp. lemon juice
Zest of one lemon
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time and mix well to incorporate, scraping down sides of bowl between additions. Add ricotta cheese, lemon juice, and lemon zest. Mix to combine. Add in dry ingredients and mix on low speed just until incorporated.
Spoon dough onto baking sheets (about 2 tbsp. per cookie). Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheet for 20 minutes. Transfer to a wire rack to cool completely.
To make glaze, in a small bowl combine powdered sugar, lemon juice, and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using back of spoon. Let cookies sit to allow glaze to harden, about 2 hours. Store in an airtight container.
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 c. unsalted butter, softened
2 c. sugar
2 eggs
1 (15 oz.) container ricotta cheese (part-skim is okay)
3 tbsp. fresh squeezed lemon juice
Zest of one lemon
Glaze:
1 1/2 c. powdered sugar
3 tbsp. lemon juice
Zest of one lemon
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time and mix well to incorporate, scraping down sides of bowl between additions. Add ricotta cheese, lemon juice, and lemon zest. Mix to combine. Add in dry ingredients and mix on low speed just until incorporated.
Spoon dough onto baking sheets (about 2 tbsp. per cookie). Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheet for 20 minutes. Transfer to a wire rack to cool completely.
To make glaze, in a small bowl combine powdered sugar, lemon juice, and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using back of spoon. Let cookies sit to allow glaze to harden, about 2 hours. Store in an airtight container.
Oreo Cupcakes
Cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 c. buttermilk, at room temperature
Frosting:
1 3/4 c. plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
Garnish:
24 Oreo cookie halves
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat butter on medium speed until smooth. Gradually add brown sugar and continue beating until fluffy, scraping down sides of bowl as needed. Beat in vanilla. Add eggs one at a time, beating well after each addition.
With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour mixture. Mix just until all dry ingredients have been incorporated, being careful not to overmix.
Divide batter between prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack and let cool to room temperature.
To prepare frosting, in the bowl of an electric mixer fitted with whisk attachment, combine whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until whipped cream holds stiff peaks. Gently fold in cookie crumbs with a spatula.
Scoop mixture into a pastry bag and pipe frosting decoratively on top of cupcakes. Garnish with Oreo cookie halves. Makes 24 cupcakes.
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 c. buttermilk, at room temperature
Frosting:
1 3/4 c. plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
Garnish:
24 Oreo cookie halves
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat butter on medium speed until smooth. Gradually add brown sugar and continue beating until fluffy, scraping down sides of bowl as needed. Beat in vanilla. Add eggs one at a time, beating well after each addition.
With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour mixture. Mix just until all dry ingredients have been incorporated, being careful not to overmix.
Divide batter between prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack and let cool to room temperature.
To prepare frosting, in the bowl of an electric mixer fitted with whisk attachment, combine whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until whipped cream holds stiff peaks. Gently fold in cookie crumbs with a spatula.
Scoop mixture into a pastry bag and pipe frosting decoratively on top of cupcakes. Garnish with Oreo cookie halves. Makes 24 cupcakes.
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