Recipe courtesy of The Baker Chick.
Ingredients:
Cupcakes
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Frosting
8 oz. unsweetened chocolate, chopped
6 cups confectioners' sugar
16 Tbs. (2 sticks) unsalted butter
6 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full.
Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
Transfer to a wire rack; let cool completely.
For the Frosting:
Have all the ingredients at room temperature. Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.
In a large bowl combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat with an electric mixer on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
Reserve about a 1/2 cup of the frosting at this point to make the laces.
Add the chocolate gradually and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
To Decorate:
Using a small star tip in a pastry bag, zig-zag the chocolate frosting in a diamond shape on the cooled cupcakes. Then put the reserved vanilla frosting into a bag with a small round tip and pipe on the laces.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Saturday, February 1, 2014
Tuesday, December 24, 2013
Mini Pies
I had very big baking eyes this year for Christmas - mini pies! 3 kinds! It was a bit of a disaster. Mini-pies, while adorable, are much more work than regular sized pies, especially when you're attempting to make several different types. If I were to try again, I would stick to one kind of pie and just make a double recipe. I made 2 of the 3 in this Serious Eats article, Apple and Pear Cranberry Crumble - I ended up with LOADS more apple than I needed, and too much crumb topping for the Pear Cranberry, which led me to put (probably) too much on top of each pie and therefore made it impossible to scoop out of the muffin tin after baking. I ended up getting them up and putting them immediately into ramekins. The Pear Cran was my favorite, and think it would work great without the pie dough at all and just baked in the ramekin with the topping. Lastly, there was an error in the pie dough recipe provided, so I ended up making my favorite Martha Stewart Pate Sucree.
PIE CRUST
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon ice water
Directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk. Refrigerate until firm, about 1 hour or overnight.
Use a rolling pin to roll out the dough out into an even rectangle, that’s at least 9- by 13-inches. Use a bowl or the lid of a takeout container and a pizza slicer to cut 4-inch circles from the sheet of dough. Carefully transfer to a cookie sheet lined with parchment paper and chill for 30 minutes.
If the scraps are still cold, you can re-roll them and use the pizza slicer to slice thin strips for lattice. Place those into the refrigerator to chill separately for later use (if you are making fruit lattice mini pies).
Melt about 2 tablespoons of butter in the microwave and use a pastry brush or a paper towel to generously grease the top and cups of a muffin tin.
Fit your circles into the muffin tin, making sure that there are no air bubbles on the bottom or sides of the pan. Chill for 30 minutes while you make your filling.
PEAR CRANBERRY CRUMBLE
Ingredients:
For Topping
1 cup rolled oats
1/2 cup flour
3 tablespoons brown sugar
3 tablespoons white sugar
8 tablespoons melted butter
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/2 teaspoon salt
For Filling
1 1/2 pounds pears, thinly sliced and then cut crosswise into small pieces
3 1/2 ounces cranberries, cooked with 3 tablespoons water and 3 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup sugar
2 teaspoons lemon juice
2 teaspoons lemon zest
2 tablespoons cornstarch
Directions:
For Topping: In a medium-sized bowl, mix together the dry ingredients bowl. Pour the melted butter over the dry ingredients and mix until completely incorporated. Set aside.
For Filling:
Adjust oven rack to middle position and preheat oven to 350°F. In a small bowl, mix together the salt, cinnamon, and sugar.
In a sauce pan over medium heat, cook the cranberries with sugar and water. After the cranberries have burst and the sauce starts forming, add in the pears and cook, while covered, until the pears are tender (5-10 minutes). Let cool, then sprinkle in the sugar/cinnamon/salt mixture and mix until well incorporated. Add in the lemon juice and zest, and mix again, being careful not to crush the pears.
Add in the cornstarch, and mix until completely incorporated, then spoon the filling into the muffin cups lined with pie crust, pressing the filling with the back of a spoon to eliminate any air pockets. Fill the cups all the way to the top. Sprinkle crumble generously over the top.
Bake in oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.
After removing the mini pies from the oven, allow them to cool in the pan for 10 minutes before removing them with an offset spatula and placing them on a sheet pan to cool completely.
APPLE LATTICE
Ingredients:
1 3/4 pounds apples, washed, cored and chopped into pieces the size of dimes
1.5 Tablespoons all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon zest
1 1/2 tablespoons unsalted butter
Directions:
Adjust oven rack to middle position and preheat oven to 350°F.
Upon prepping the apples, sprinkle the lemon juice over the slices to prevent browning. Mix the flour, sugar and spices together and add to the apple slices. Then add the lemon zest and butter, and mix.
Add the apple mixture to a baking dish and cover with aluminum foil. Bake for approximately 10 minutes until the apples are barely fork tender. Remove foil, mix, and cool completely.
Spoon the cooled apple filling into shells, all the way to the top. Lay four strips of lattice horizontally over each mini pie, and four strips vertically. Trim the over hang of the lattice strips, then push the ends of the lattice into the edge of the shells.
Brush all exposed crust with cream or egg wash, and sprinkle liberally with coarse sugar. At this point, if the pastry has gotten a bit warm, place directly into the freezer for 5-10 minutes.
Bake pies for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.
After removing the mini pies from the oven, allow them to cool in the pan for 10 minutes before removing them with an offset spatula and placing them on a sheet pan to cool completely.
PIE CRUST
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon ice water
Directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk. Refrigerate until firm, about 1 hour or overnight.
Use a rolling pin to roll out the dough out into an even rectangle, that’s at least 9- by 13-inches. Use a bowl or the lid of a takeout container and a pizza slicer to cut 4-inch circles from the sheet of dough. Carefully transfer to a cookie sheet lined with parchment paper and chill for 30 minutes.
If the scraps are still cold, you can re-roll them and use the pizza slicer to slice thin strips for lattice. Place those into the refrigerator to chill separately for later use (if you are making fruit lattice mini pies).
Melt about 2 tablespoons of butter in the microwave and use a pastry brush or a paper towel to generously grease the top and cups of a muffin tin.
Fit your circles into the muffin tin, making sure that there are no air bubbles on the bottom or sides of the pan. Chill for 30 minutes while you make your filling.
PEAR CRANBERRY CRUMBLE
Ingredients:
For Topping
1 cup rolled oats
1/2 cup flour
3 tablespoons brown sugar
3 tablespoons white sugar
8 tablespoons melted butter
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/2 teaspoon salt
For Filling
1 1/2 pounds pears, thinly sliced and then cut crosswise into small pieces
3 1/2 ounces cranberries, cooked with 3 tablespoons water and 3 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup sugar
2 teaspoons lemon juice
2 teaspoons lemon zest
2 tablespoons cornstarch
Directions:
For Topping: In a medium-sized bowl, mix together the dry ingredients bowl. Pour the melted butter over the dry ingredients and mix until completely incorporated. Set aside.
For Filling:
Adjust oven rack to middle position and preheat oven to 350°F. In a small bowl, mix together the salt, cinnamon, and sugar.
In a sauce pan over medium heat, cook the cranberries with sugar and water. After the cranberries have burst and the sauce starts forming, add in the pears and cook, while covered, until the pears are tender (5-10 minutes). Let cool, then sprinkle in the sugar/cinnamon/salt mixture and mix until well incorporated. Add in the lemon juice and zest, and mix again, being careful not to crush the pears.
Add in the cornstarch, and mix until completely incorporated, then spoon the filling into the muffin cups lined with pie crust, pressing the filling with the back of a spoon to eliminate any air pockets. Fill the cups all the way to the top. Sprinkle crumble generously over the top.
Bake in oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.
After removing the mini pies from the oven, allow them to cool in the pan for 10 minutes before removing them with an offset spatula and placing them on a sheet pan to cool completely.
APPLE LATTICE
Ingredients:
1 3/4 pounds apples, washed, cored and chopped into pieces the size of dimes
1.5 Tablespoons all-purpose flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon zest
1 1/2 tablespoons unsalted butter
Directions:
Adjust oven rack to middle position and preheat oven to 350°F.
Upon prepping the apples, sprinkle the lemon juice over the slices to prevent browning. Mix the flour, sugar and spices together and add to the apple slices. Then add the lemon zest and butter, and mix.
Add the apple mixture to a baking dish and cover with aluminum foil. Bake for approximately 10 minutes until the apples are barely fork tender. Remove foil, mix, and cool completely.
Spoon the cooled apple filling into shells, all the way to the top. Lay four strips of lattice horizontally over each mini pie, and four strips vertically. Trim the over hang of the lattice strips, then push the ends of the lattice into the edge of the shells.
Brush all exposed crust with cream or egg wash, and sprinkle liberally with coarse sugar. At this point, if the pastry has gotten a bit warm, place directly into the freezer for 5-10 minutes.
Bake pies for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.
After removing the mini pies from the oven, allow them to cool in the pan for 10 minutes before removing them with an offset spatula and placing them on a sheet pan to cool completely.
Wednesday, November 27, 2013
Baked Jelly Donuts
For Thanksgivikah this year, I wanted to make some jelly donuts to share with my family, but the idea of yeast and frying still scared me. Then I found this baked donut recipe online and tried it out!I didn't get a full 12 out of my batter, I probably put too much in each muffin cup, but they were delicious fresh. Not as good the day after when I was serving them - the jelly gets soaked into the donut.
Ingredients:
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat organic vanilla bean yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon+ 1/2 cup sugar
2 tablespoons butter (melted)
1 jar of your favorite jelly
Directions:
Preheat the oven to 400 degrees. Toss the cinnamon and 1/2 cup sugar together and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, sugar, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Place batter in a plastic baggie, seal and cut off the corner then pipe dollops of batter into a greased muffin tin. Each muffin cup should only be 1/3 to 1/2 full. Bake for 8 to 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Dip the tops of the donuts into butter and then sprinkle the tops with cinnamon sugar. Let cool slightly. Fit a pastry bag with the 1/2 round tip and fill the bag with jelly. Insert the tip into the end of each donut and pipe a squirt into each donut. Makes 12.
Ingredients:
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat organic vanilla bean yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon+ 1/2 cup sugar
2 tablespoons butter (melted)
1 jar of your favorite jelly
Directions:
Preheat the oven to 400 degrees. Toss the cinnamon and 1/2 cup sugar together and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, sugar, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Place batter in a plastic baggie, seal and cut off the corner then pipe dollops of batter into a greased muffin tin. Each muffin cup should only be 1/3 to 1/2 full. Bake for 8 to 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Dip the tops of the donuts into butter and then sprinkle the tops with cinnamon sugar. Let cool slightly. Fit a pastry bag with the 1/2 round tip and fill the bag with jelly. Insert the tip into the end of each donut and pipe a squirt into each donut. Makes 12.
Saturday, September 28, 2013
Plum Blackberry Galette
Recipe courtesy of Martha Stewart.
Ingredients:
For Dough:
2 sticks cold unsalted butter, cut into small pieces
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1/2 cup ice water
For Filling:
2 tablespoons all-purpose flour, plus more for parchment
2 pounds mixed plums (about 8), halved, pitted, and cut into 1/2-inch wedges if large
1 teaspoon fresh lemon juice
Pinch of coarse salt
3/4 cup plus 1 tablespoon granulated sugar, divided
6 ounces blackberries
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 tablespoons coarse sanding sugar
Directions:
For Dough:
Lay roughly three quarters of butter on a parchment-lined baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.
Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).
For Filling:
Combine plums, lemon juice, flour, salt, and 3/4 cup granulated sugar. Gently stir in blackberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.
Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.
Ingredients:
For Dough:
2 sticks cold unsalted butter, cut into small pieces
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1/2 cup ice water
For Filling:
2 tablespoons all-purpose flour, plus more for parchment
2 pounds mixed plums (about 8), halved, pitted, and cut into 1/2-inch wedges if large
1 teaspoon fresh lemon juice
Pinch of coarse salt
3/4 cup plus 1 tablespoon granulated sugar, divided
6 ounces blackberries
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 tablespoons coarse sanding sugar
Directions:
For Dough:
Lay roughly three quarters of butter on a parchment-lined baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Roll out dough, still wrapped in plastic, to a 1/2-inch-thick disk. Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.
Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).
For Filling:
Combine plums, lemon juice, flour, salt, and 3/4 cup granulated sugar. Gently stir in blackberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.
Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.
Saturday, July 27, 2013
White Chocolate Coconut & Banana S’more Bars
Recipe courtesy of Top with Cinnamon.
Ingredients:
1 ½ cups shredded coconut
1 tsp vanilla extract
1/8 tsp salt
2 egg whites
1/3 cup granulated sugar
1/3 cup white chocolate, chopped
2 large bananas
4 oz semisweet chocolate, chopped
2 cups mini marshmallows
Directions:
Preheat your oven to 350 degrees. Line an 8-inch square tin with foil, then spray the foil with non-stick cooking spray or oil.
In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and sugar. Press into the lined tin.
Wrap the bananas in foil. Place the foil-wrapped bananas and the coconut base into the oven separately. Bake for 25-30 minutes until the coconut base is golden brown and the bananas are dark and starting to seep a bit.
Immediately peel the bananas into a bowl and mash roughly with a fork. Spread the mashed banana over the coconut base and sprinkle on the chopped chocolate. Spread the chocolate evenly to cover the entire base and sprinkle with marshmallows.
Turn your broiler on and put the oven rack on the top third of the oven. Place the pan under the broiler for less than one minute, just until the marshmallows are toasted. Watch them closely! Remove from the pan and peel away the foil. Cut s’mores bars into 12 or 16 squares. You could also make these s’mores over the barbecue by making the base in the oven ahead of time and roasting the remaining ingredients over the heat. Enjoy!
Ingredients:
1 ½ cups shredded coconut
1 tsp vanilla extract
1/8 tsp salt
2 egg whites
1/3 cup granulated sugar
1/3 cup white chocolate, chopped
2 large bananas
4 oz semisweet chocolate, chopped
2 cups mini marshmallows
Directions:
Preheat your oven to 350 degrees. Line an 8-inch square tin with foil, then spray the foil with non-stick cooking spray or oil.
In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and sugar. Press into the lined tin.
Wrap the bananas in foil. Place the foil-wrapped bananas and the coconut base into the oven separately. Bake for 25-30 minutes until the coconut base is golden brown and the bananas are dark and starting to seep a bit.
Immediately peel the bananas into a bowl and mash roughly with a fork. Spread the mashed banana over the coconut base and sprinkle on the chopped chocolate. Spread the chocolate evenly to cover the entire base and sprinkle with marshmallows.
Turn your broiler on and put the oven rack on the top third of the oven. Place the pan under the broiler for less than one minute, just until the marshmallows are toasted. Watch them closely! Remove from the pan and peel away the foil. Cut s’mores bars into 12 or 16 squares. You could also make these s’mores over the barbecue by making the base in the oven ahead of time and roasting the remaining ingredients over the heat. Enjoy!
Berry Trifle with Pound Cake
Pound cake recipe from Martha Stewart. Berry Trifle recipe from Recipe Girl.
Ingredients:
Pound Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
Syrup:
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup water
Layers:
Pound cake
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
3 cups fresh blueberries
3 cups fresh strawberries
Directions:
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice cake into 3/4-inch slices. Then brush over both sides of each cake slice. Quarter each slice.
Beat cream cheese with sugar on high speed until light and fluffy. Reduce speed to medium and slowly add cream. Continue beating until mixture resembles soft whipped cream.
Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter half of the blueberries and strawberries on top. Repeat layering with cake, cream cheese and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.
Ingredients:
Pound Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
Syrup:
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup water
Layers:
Pound cake
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
3 cups fresh blueberries
3 cups fresh strawberries
Directions:
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice cake into 3/4-inch slices. Then brush over both sides of each cake slice. Quarter each slice.
Beat cream cheese with sugar on high speed until light and fluffy. Reduce speed to medium and slowly add cream. Continue beating until mixture resembles soft whipped cream.
Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter half of the blueberries and strawberries on top. Repeat layering with cake, cream cheese and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.
Thursday, April 4, 2013
Strawberry-Lemon Trifle
Recipe courtesy of Martha Stewart. A great Passover addition!
Ingredients:
Lemon Curd for Passover
8 large egg yolks
3/4 cup sugar
1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
3 tablespoons grated lemon zest
1 pinch of salt
1 teaspoon potato starch
8 tablespoons (1 stick) margarine, cut into 12 pieces
Passover Sponge Cake, cut into 1 1/2-inch pieces
Margarine, for pan
Matzo meal, for pan
4 large eggs, separated
1/2 cup sugar
1 pinch salt
Grated zest of 1 orange
1/2 cup potato starch
Trifle
2 pints strawberries, hulled
1 1/2 cups sugar
1 cup freshly squeezed orange juice
Directions:
To make the Lemon Curd, whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming. Let cool, and store in the refrigerator up to 2 days.
To make the Passover Sponge Cake, preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.
Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.
Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.
Ingredients:
Lemon Curd for Passover
8 large egg yolks
3/4 cup sugar
1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
3 tablespoons grated lemon zest
1 pinch of salt
1 teaspoon potato starch
8 tablespoons (1 stick) margarine, cut into 12 pieces
Passover Sponge Cake, cut into 1 1/2-inch pieces
Margarine, for pan
Matzo meal, for pan
4 large eggs, separated
1/2 cup sugar
1 pinch salt
Grated zest of 1 orange
1/2 cup potato starch
Trifle
2 pints strawberries, hulled
1 1/2 cups sugar
1 cup freshly squeezed orange juice
Directions:
To make the Lemon Curd, whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming. Let cool, and store in the refrigerator up to 2 days.
To make the Passover Sponge Cake, preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.
In the bowl of an electric mixer fitted with the whisk
attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until
thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and
dry the mixer bowl and the whisk attachment.
Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.
Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.
To assemble the Trifle, quarter the strawberries, and place in a medium bowl; toss with 1/2 cup
sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain
strawberries over a bowl, reserving juice. Place sponge-cake pieces in a
1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30
minutes. Spoon lemon curd over cake; top with strawberries. Enjoy!
Tuesday, March 26, 2013
Passover Crumb Cake
Another amazing Passover cake! Recipe courtesy of Susie Fishbein's Passover By Design cookbook.
Ingredients:
nonstick cooking spray
1 cup sugar
1 cup brown sugar
1 teaspoon baking powder
1 tablespoon vanilla sugar
1 cup vegetable oil
4 large eggs
1 cup potato starch
Crumb Topping:
2 teaspoons ground cinnamon
4 tablespoons (1/2 stick) butter or margarine, cut into small bits
3/4 (5.5-ounce) box vanilla cookies, crushed and crumbled (I used a food processor)
1/4 cup brown sugar
1/4 cup sugar
Directions:
Ingredients:
nonstick cooking spray
1 cup sugar
1 cup brown sugar
1 teaspoon baking powder
1 tablespoon vanilla sugar
1 cup vegetable oil
4 large eggs
1 cup potato starch
Crumb Topping:
2 teaspoons ground cinnamon
4 tablespoons (1/2 stick) butter or margarine, cut into small bits
3/4 (5.5-ounce) box vanilla cookies, crushed and crumbled (I used a food processor)
1/4 cup brown sugar
1/4 cup sugar
Directions:
Preheat oven to 350°F.
Spray a 9- by- 13-inch baking pan with nonstick cooking spray. Set aside.
In the bowl of a stand mixer, at medium speed, mix the sugar, brown sugar, baking powder, vanilla sugar, oil, eggs, and potato starch until you have a smooth batter.
Pour into prepared pan and bake, uncovered, for 20 minutes.
In a medium bowl, toss the cinnamon, butter or margarine, crushed cookies, brown sugar, and sugar. Use your fingers to pinch into coarse crumbs.
Sprinkle the crumbs on top of the cake and return to the oven to bake for an additional 35 minutes.
Monday, July 16, 2012
Salted Butter Caramel Ice Cream
Recipe courtesy of David Lebovitz.
Ingredients:
For the caramel praline (mix-in)
½ cup sugar
¾ teaspoon sea salt, such as fleur de sel
For the ice cream custard
2 cups whole milk, divided
1½ cups sugar
4 tablespoons salted butter
scant ½ teaspoon sea salt
1 cups heavy cream
5 large egg yolks
¾ teaspoon vanilla extract
Directions:
To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy duty 6 quart saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti. I also added in chopped up bittersweet chocolate chunks.
Once your caramel ice cream is churned, quickly stir in the crushed caramel and chocolate, then chill in the freezer until firm.
Ingredients:
For the caramel praline (mix-in)
½ cup sugar
¾ teaspoon sea salt, such as fleur de sel
For the ice cream custard
2 cups whole milk, divided
1½ cups sugar
4 tablespoons salted butter
scant ½ teaspoon sea salt
1 cups heavy cream
5 large egg yolks
¾ teaspoon vanilla extract
Directions:
To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy duty 6 quart saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti. I also added in chopped up bittersweet chocolate chunks.
Once your caramel ice cream is churned, quickly stir in the crushed caramel and chocolate, then chill in the freezer until firm.
Saturday, May 5, 2012
Tres Leches Cake
A Cinco de Mayo dessert, courtesy of Martha Stewart.
Ingredients:
Cake:
1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
5 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Glaze:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
Topping:
2 cups heavy cream
5 cups fresh fruit (optional), such as oranges or berries, for serving
Directions:
Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. If you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time.
In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.
Ingredients:
Cake:
1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
5 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Glaze:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
Topping:
2 cups heavy cream
5 cups fresh fruit (optional), such as oranges or berries, for serving
Directions:
Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. If you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time.
In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.
Sunday, January 8, 2012
Spiced Red Wine-Poached Pears
Recipe courtesy of Ellie Krieger on Food Network.
Ingredients:
2 cups dry red wine, such as cabernet or merlot (I used Cote du Rhone)
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
1 (1 by 3-inch) strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears
Directions:
In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan.
Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
Ingredients:
2 cups dry red wine, such as cabernet or merlot (I used Cote du Rhone)
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
1 (1 by 3-inch) strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears
Directions:
In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan.
Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
Thursday, December 22, 2011
Pie Crust
Recipe courtesy of Martha Stewart. My first attempt at making pie crust from scratch - used with my Quadruple Berry Pie recipe.
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon ice water
Directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds. Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon ice water
Directions:
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds. Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.
Sunday, December 11, 2011
Dark Chocolate Cupcakes
Best chocolate cupcake recipe ever, courtesy of Ghiradelli, found on Martha Stewart's site.
Ingredients:
Cupcakes:
1/4 cup unsweetened cocoa
1 1/8 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
5/8 cup whole milk
1/3 cup strong brewed coffee or espresso
1/2 cup (or 1 stick) unsalted butter
Frosting:
6 ounces Semi-Sweet Chocolate Baking Bar, broken or chopped into 1-inch pieces
3/4 cup heavy cream
3 tablespoons unsalted butter
2 ounces white chocolate, melted (optional, for decorating)
Directions:
Preheat the oven to 350°F. Line 12 muffin tins with paper liners or spray with nonstick spray.
To make the cupcakes, sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Remove the cupcakes from the pan and continue to cool on a wire rack to room temperature.
To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.
Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes.
Ingredients:
Cupcakes:
1/4 cup unsweetened cocoa
1 1/8 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
5/8 cup whole milk
1/3 cup strong brewed coffee or espresso
1/2 cup (or 1 stick) unsalted butter
Frosting:
6 ounces Semi-Sweet Chocolate Baking Bar, broken or chopped into 1-inch pieces
3/4 cup heavy cream
3 tablespoons unsalted butter
2 ounces white chocolate, melted (optional, for decorating)
Directions:
Preheat the oven to 350°F. Line 12 muffin tins with paper liners or spray with nonstick spray.
To make the cupcakes, sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Remove the cupcakes from the pan and continue to cool on a wire rack to room temperature.
To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.
Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes.
Monday, November 28, 2011
Double Chocolate Layer Cake
Fabulous birthday cake courtesy of Smitten Kitchen. Cookies in the picture are these Ginger Sugar Cookies.
The recipe below is for 4 10-inch layers filled with raspberry filling and coated in chocolate ganache.
Ingredients:
Cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Special equipment: two 10- by 2-inch round cake pans
Ganache frosting
1/2 pound fine-quality semisweet chocolate such as Callebaut
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon light corn syrup
1/4 stick unsalted butter
Raspberry Filling
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch
Directions:
Cake Layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Frosting:
Finely chop chocolate. In a 1- to 1 1/2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.
Raspberry Filling:
Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.
Let it cool complete before spreading it thinly over three layers. Spread chocolate frosting over top and sides.
Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Buttercream Icing for Decorating/Writing:
I used about a fourth of this recipe, found on Leah Cooks Kosher:
1/2 pound stick butter or margarine, unsalted and at room temperature
1/4 teaspoon salt (omit if your margarine is salted)
2 teaspoons vanilla extract (or flavored extract if preferred)
2 pounds (about 8 cups) powdered sugar
1/3 cup milk
Food coloring, optional
One Year Ago: Leftover Turkey Soup
Two Years Ago: Turkey Waldorf Salad
Three Years Ago: Southwest Chicken Black Bean Soup
The recipe below is for 4 10-inch layers filled with raspberry filling and coated in chocolate ganache.
Ingredients:
Cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Special equipment: two 10- by 2-inch round cake pans
Ganache frosting
1/2 pound fine-quality semisweet chocolate such as Callebaut
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon light corn syrup
1/4 stick unsalted butter
Raspberry Filling
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch
Directions:
Cake Layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Frosting:
Finely chop chocolate. In a 1- to 1 1/2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.
Raspberry Filling:
Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.
Let it cool complete before spreading it thinly over three layers. Spread chocolate frosting over top and sides.
Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Buttercream Icing for Decorating/Writing:
I used about a fourth of this recipe, found on Leah Cooks Kosher:
1/2 pound stick butter or margarine, unsalted and at room temperature
1/4 teaspoon salt (omit if your margarine is salted)
2 teaspoons vanilla extract (or flavored extract if preferred)
2 pounds (about 8 cups) powdered sugar
1/3 cup milk
Food coloring, optional
One Year Ago: Leftover Turkey Soup
Two Years Ago: Turkey Waldorf Salad
Three Years Ago: Southwest Chicken Black Bean Soup
Sunday, October 30, 2011
Devil's Food Cupcakes with Orange Flavored Frosting
Martha Stewart Cupcakes with Ina Garten Frosting.
Ingredients:
Cupcakes:
3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract
Frosting:
8 ounces cream cheese, at room temperature:
1/4 pound (1 stick) unsalted butter, at room temperature:
1/2 teaspoon orange zest:
1/2 teaspoon pure vanilla extract:
1/2 pound confectioners' sugar, sieved:
Orange food coloring (or red and yellow), optional
Directions:
Ingredients:
Cupcakes:
3 ounces unsweetened chocolate, chopped
1 teaspoon baking soda
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
3 cups all-purpose flour
3/4 cup buttermilk
1 teaspoon pure vanilla extract
Frosting:
8 ounces cream cheese, at room temperature:
1/4 pound (1 stick) unsalted butter, at room temperature:
1/2 teaspoon orange zest:
1/2 teaspoon pure vanilla extract:
1/2 pound confectioners' sugar, sieved:
Orange food coloring (or red and yellow), optional
Directions:
Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
Melt chocolate in a double boiler over simmering water. In a
bowl, stir baking soda into the boiling water; stir this mixture into
chocolate. Set aside to cool slightly.
Using an electric mixer, cream butter and sugar until the
mixture is light and pale yellow in color. Add eggs, one at a time, and
continue to mix until thoroughly incorporated. Add flour and buttermilk,
alternating between small amounts of each, and blend well.
Add the melted chocolate and vanilla to the batter, and stir
well. Pour the batter into the paper cups, and bake until a cake tester
comes out clean when inserted into the center of a cupcake, about 30
minutes. Remove cupcakes from the oven, and allow them to cool briefly
in the muffin tin before removing them to a wire rack to cool
completely.
For the frosting, mix the cream cheese, butter, orange zest
and vanilla in the bowl of an electric mixer fitted with the paddle
attachment until just combined. Add the sugar and mix until smooth.
When the cupcakes are cool, frost them generously.
When the cupcakes are cool, frost them generously.
Thursday, October 20, 2011
Lemon Blueberry Cupcakes
Delish recipe courtesy of Food Network.
Ingredients:
Cupcakes:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries, plus a few for garnish
Frosting:
2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar
Directions:
Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined. Frost the cooled cupcakes with the cream cheese frosting.
Ingredients:
Cupcakes:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries, plus a few for garnish
Frosting:
2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar
Directions:
Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined. Frost the cooled cupcakes with the cream cheese frosting.
Friday, July 1, 2011
Lemon Basil Chocolate Chip Ice Cream Sandwiches
Decided to make a special treat with my new ice cream maker for July 4th! Recipe courtesy of SeriousEats!
Ingredients:
For basil chocolate chip ice cream
3 cups half-and-half (or 1 1/2 cups each cream and milk)
3 cups washed basil leaves and stems, lightly packed (about one large bunch)
3/4 teaspoon kosher salt
3/4 cup sugar
6 egg yolks
1/2 teaspoon lemon zest
2 ounces dark chocolate, shaved fine with a vegetable peeler
For lemon butter cookies
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
1/2 cup sugar
Zest of three lemons
1 1/2 teaspoons kosher salt
1 egg
1/2 teaspoon vanilla extract
2 1/4 cups cake flour
Directions:
For basil chocolate chip ice cream:
In a medium saucepan, bring half-and-half to a simmer, then add basil and salt. Cover and barely simmer for 10 to 15 minutes, stirring occasionally. Meanwhile, in a large bowl, whisk sugar into egg yolks until they lighten in color and become thick and ribbon-like.
Transfer dairy and basil to blender, and carefully blend until smooth. (If your blender has a stopper in the center of the lid for adding ingredients, remove it and cover the hole with a few sheets of paper towel—this will keep hot dairy from splashing out at you.) Pour purée through a strainer into egg yolk mixture, whisking constantly until thoroughly combined.
Return custard to saucepan over low heat and stir constantly until it coats the back of a spoon and a finger swipe leaves a clean line. Pour custard through strainer into an airtight container. Stir in lemon zest and refrigerate overnight, or at least 6 hours. The next day, churn in ice cream machine according to manufacturer's instructions. In last minute of churn, slowly pour in shaved chocolate (best kept in the freezer until you need it). Transfer ice cream back to container to freeze for two to three hours, or serve immediately as soft serve.
For lemon butter cookies:
Preheat oven to 350°F. Place oven racks in upper and lower thirds of oven. In the bowl of an electric mixer, cream butter with both sugars, lemon zest, and salt on high speed until very light with little graininess, scraping down bowl as needed. Reduce mixer to medium and add in egg and vanilla, scraping down sides of bowl until fully combined. Reduce mixer speed to low and add flour in three installments, scraping down bowl between each installment.
Using a two-tablespoon scoop, portion out 20 balls of dough on two parchment-lined cookie sheets, leaving as much room as possible for cookies to spread out. Lightly pat into flat disks, then transfer to freezer or refrigerator to firm up for 10 to 15 minutes. Bake for 10 minutes, then rotate pans 180° and swap positions on racks. Bake for another 10 minutes, or until edges are a firmer, darker brown and a spatula can easily lift a cookie without it drooping. Transfer to cooling racks and cool completely.
Assembling sandwiches:
For each sandwich, scoop three to four tablespoons of ice cream onto half the cookies. Use a small offset spatula or a knife to spread ice cream flat, then cover with remaining cookies. Serve immediately or wrap tightly in plastic wrap and freeze. Sandwiches can be served straight from freezer, but ice cream benefits from a 5- to 10-minute thaw on the counter before eating.
Ingredients:
For basil chocolate chip ice cream
3 cups half-and-half (or 1 1/2 cups each cream and milk)
3 cups washed basil leaves and stems, lightly packed (about one large bunch)
3/4 teaspoon kosher salt
3/4 cup sugar
6 egg yolks
1/2 teaspoon lemon zest
2 ounces dark chocolate, shaved fine with a vegetable peeler
For lemon butter cookies
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
1/2 cup sugar
Zest of three lemons
1 1/2 teaspoons kosher salt
1 egg
1/2 teaspoon vanilla extract
2 1/4 cups cake flour
Directions:
For basil chocolate chip ice cream:
In a medium saucepan, bring half-and-half to a simmer, then add basil and salt. Cover and barely simmer for 10 to 15 minutes, stirring occasionally. Meanwhile, in a large bowl, whisk sugar into egg yolks until they lighten in color and become thick and ribbon-like.
Transfer dairy and basil to blender, and carefully blend until smooth. (If your blender has a stopper in the center of the lid for adding ingredients, remove it and cover the hole with a few sheets of paper towel—this will keep hot dairy from splashing out at you.) Pour purée through a strainer into egg yolk mixture, whisking constantly until thoroughly combined.
Return custard to saucepan over low heat and stir constantly until it coats the back of a spoon and a finger swipe leaves a clean line. Pour custard through strainer into an airtight container. Stir in lemon zest and refrigerate overnight, or at least 6 hours. The next day, churn in ice cream machine according to manufacturer's instructions. In last minute of churn, slowly pour in shaved chocolate (best kept in the freezer until you need it). Transfer ice cream back to container to freeze for two to three hours, or serve immediately as soft serve.
For lemon butter cookies:
Preheat oven to 350°F. Place oven racks in upper and lower thirds of oven. In the bowl of an electric mixer, cream butter with both sugars, lemon zest, and salt on high speed until very light with little graininess, scraping down bowl as needed. Reduce mixer to medium and add in egg and vanilla, scraping down sides of bowl until fully combined. Reduce mixer speed to low and add flour in three installments, scraping down bowl between each installment.
Using a two-tablespoon scoop, portion out 20 balls of dough on two parchment-lined cookie sheets, leaving as much room as possible for cookies to spread out. Lightly pat into flat disks, then transfer to freezer or refrigerator to firm up for 10 to 15 minutes. Bake for 10 minutes, then rotate pans 180° and swap positions on racks. Bake for another 10 minutes, or until edges are a firmer, darker brown and a spatula can easily lift a cookie without it drooping. Transfer to cooling racks and cool completely.
Assembling sandwiches:
For each sandwich, scoop three to four tablespoons of ice cream onto half the cookies. Use a small offset spatula or a knife to spread ice cream flat, then cover with remaining cookies. Serve immediately or wrap tightly in plastic wrap and freeze. Sandwiches can be served straight from freezer, but ice cream benefits from a 5- to 10-minute thaw on the counter before eating.
Sunday, June 19, 2011
Light Chocolate-Chunk Brownies
Recipe courtesy of Martha Stewart.
Ingredients:
2 tablespoons vegetable oil, such as safflower, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark-brown sugar
1/2 cup unsweetened applesauce
1/2 cup fat free sour cream
4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
2 large eggs
Directions:
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.
Ingredients:
2 tablespoons vegetable oil, such as safflower, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark-brown sugar
1/2 cup unsweetened applesauce
1/2 cup fat free sour cream
4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
2 large eggs
Directions:
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.
Friday, June 3, 2011
Flourless Chocolate Cake with Chocolate Raspberry Glaze
When I remade my hit of a flourless chocolate cake, I wanted to kick it up a notch and found this amazing Chocolate Raspberry Glaze recipe.
Glaze Ingredients:
1/4 cup raspberry jam
6 tablespoons heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate
Directions:
Heat 1/4 cup raspberry jam until loose, and use a pastry brush to brush the warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup, and chocolate in the same pot and heat over medium, whisking until smooth.
Let stand until thickened, about 30 minutes. Spoon the glaze over the cake, smoothing it over the top and sides with a small metal spatula to cover. Let stand until the glaze firms up, about 1 hour. Slice and serve.
One Year Ago: Chicken Breasts with Mushrooms in a Thyme-Dijon Cream
Two Years Ago: Southern-Style Chicken Stew
Glaze Ingredients:
1/4 cup raspberry jam
6 tablespoons heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate
Directions:
Heat 1/4 cup raspberry jam until loose, and use a pastry brush to brush the warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup, and chocolate in the same pot and heat over medium, whisking until smooth.
Let stand until thickened, about 30 minutes. Spoon the glaze over the cake, smoothing it over the top and sides with a small metal spatula to cover. Let stand until the glaze firms up, about 1 hour. Slice and serve.
One Year Ago: Chicken Breasts with Mushrooms in a Thyme-Dijon Cream
Two Years Ago: Southern-Style Chicken Stew
Monday, April 18, 2011
Passover Lemon Cheesecake
I was looking to branch out this Passover and discovered this amazing recipe at Epicurious. I loved it - and I don't even like cheesecake!
Ingredients:
For crust
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
For filling
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
One Year Ago: Rosemary Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin
Two Years Ago: Chocolate Caramel Matzah
Three Years Ago: Spiced Butternut Squash Stew with Couscous
Ingredients:
For crust
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
For filling
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
One Year Ago: Rosemary Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin
Two Years Ago: Chocolate Caramel Matzah
Three Years Ago: Spiced Butternut Squash Stew with Couscous
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