apple galette

 

the goods:

 

pie crust:

1 and 1/4 cups flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

5 tablespoons very cold water

 

3 Granny Smith apples, peeled, cored, and sliced

2 tablespoons flour

juice of 1/2 a lemon

1/4 cup granulated sugar

1/4 cup firmly packed brown sugar

1/8 teaspoon salt

6 tablespoons unsalted butter

sanding sugar

Make the crust: In a medium bowl, stir together the flour, sugar, and salt. Cut in the butter using two knives or a pastry cutter. Add water and mix with a fork until dough pulls together. Shape into a disc, and wrap in plastic wrap. Store in refrigerator until ready to use.

Preheat oven to 375 degrees.

In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar, and salt.

Roll out pie crust into a large circle and place on a rimmed baking sheet lined with parchment paper. Place the apple mixture on the crust. Fold over the edge of the crust so that it covers 2 to 3 inches of the apple mixture. Dot the top of the galette with chunks of butter and sprinkle with sanding sugar. 

Bake for 30 to 40 minutes, until the filling is golden and bubbly. 

Allow to cool slightly, then slice into wedges with a pizza cutter. 

vegan orange zucchini bread

 

the goods:

 

2 small zucchini, grated (2 cups)

3 cups flour

1 scant teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1/2 cup applesauce

1/3 cup vegetable oil

zest of one orange

1/2 teaspoon vanilla

1 tablespoon orange juice

 

glaze:

1/2 cup confectioners' sugar

2 tablespoons orange juice

1/4 teaspoon orange zest

 

Preheat oven to 350 degrees. Grease 2 loaf pans. Combine the flour, salt, baking powder, and baking soda. Mix well with a whisk and make a well in the center. In a glass measuring cup, combine applesauce, orange zest, juice, vanilla, oil, and sugar; mix with a fork. Add to the flour mixture and fold gently until combined. Fold in zucchini and divide the batter between the 2 prepared pans.

Bake for 40 minutes. Cool in pan for 10 minutes. Then run a small knife around the loaf to gently separate it from the pan. Place the loaves on a wire rack with wax paper below it to finish cooling.

Prepare the glaze: Mix the remaining orange juice and 1/2 cup confectioners' sugar in a small bowl. Add the remaining zest and stir until combined. While the bread is still warm, spoon the glaze onto the top of each loaf and let is drip down the sides. Cool completely before slicing and serving.

Mississippi mud pie

 

the goods:

 

cookie crust:

16 ounces chocolate sandwich cookies such as Oreos (30-45 cookies), crushed

5 tablespoons unsalted butter, melted

 

flourless chocolate cake:

4 tablespoons (1/2 stick) unsalted butter

6 ounces dark chocolate (60 to 70 percent), chopped

2 tablespoons instant espresso powder

1/4 cup coffee, at room temperature

1/4 teaspoon salt

1 tablespoon pure vanilla extract

6 large eggs, separated, at room temperature

1 cup sugar

 

chocolate pudding:

3/4 cup sugar

1/2 cup cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 and 1/2 cups whole milk

3 tablespoons unsalted butter

2 teaspoons pure vanilla extract

3 ounces dark chocolate (60 to 70 percent), chopped

 

whipped cream:

1 and 1/4 cups heavy cream

2 tablespoons granulated sugar

 

 

Make the cookie crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan. In a food processor, process cookies into very fine crumbs. Add melted butter and pulse until combined. Pour crumb mixture into prepared pan and press evenly with bottom of a measuring cup or glass, into bottom and up sides. Transfer to freezer for 10 minutes, then bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack to cool.

 

Make the flourless cake: Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds. Transfer to a mixing bowl. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form. Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and bake for 38 to 42 minutes until cake is set but jiggles slightly. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

 

Make the chocolate pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly. Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours and up to overnight.

 

Stir pudding to loosen and pour on top of cake. Using an offset spatula, spread pudding into an even layer. Transfer to refrigerator for 30 minutes.

 

Prepare whipped cream: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 2 minutes. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over pudding layer, working all the way out to the sides. Unmold cake and serve immediately.