sunday sweets

chocolate-caramel sandwich cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 23 Nov 2009 19:41:00 +0000

the goods:

cookies:
10 tablespoons (1 and 1/4 sticks) unsalted butter
1 and 1/2 cups granulated sugar
1 large egg yolk
1 and 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

frosting:
1/4 cup caramel sauce (homemade or store bought)
3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1 and 1/2 cups confectioners' sugar)

Preheat oven to 375 degrees. In a large bowl, beat together butter and sugar with a wooden spoon until pale and fluffy.; stir in egg yolk.

In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Stir flour mixture into butter mixture until a dough forms. Drop dough by level teaspoons, 1 inch apart, onto a parchment-lined baking sheet.

Bake until cookies are puffed and cracked, about 8 minutes. Repeat with remaining dough using fresh parchment. Tap baking sheet on counter to flatten cookies.

Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth.

Spread frosting on flat sides of half the cookies and top with remaining cookies.

Pop em' in your mouth and enjoy!

warm chocolate pudding cakes with caramel sauce

noreply@blogger.com (BIG B...little b and baby C) — Mon, 09 Nov 2009 16:31:00 +0000

the goods:
cake:
6 tablespoons cold unsalted butter, cubed, plus more for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour
1/2 teaspoon salt

caramel sauce:
1 cup sugar
6 tablespoons cold unsalted butter, cubed
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

whipped cream, for serving

Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess.

In a heatproof bowl set over (not in) a pan of simmering water, combine butter and chocolate. Stir until melted.

In a large bowl, whisk together sugar, eggs, yolks, flour, and salt.

Add chocolate mixture and whisk to combine.

Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.

Meanwhile make the caramel sauce:
In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is a deep amber in color, 3 minutes more.
Immediately whisk in butter, salt, and vanilla.
Whisk in cream.
Pour into a heatproof container and let cool.

Preheat oven to 350 degrees. Bake until center of cake is soft but not wet when pressed, 27 to 30 minutes.

Let cool 5 minutes.

Top cakes with caramel and whipped cream.

Pour a BIG glass of milk.

Or put a scoop of vanilla ice cream on top of cake to cut the richness.

ultimate chocolate chip cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 02 Nov 2009 16:50:00 +0000

the goods:

3 and 1/2 cups all-purpose flour
1 and 1/4 teaspoons baking soda
1 and 1/4 teaspoons baking powder
2 teaspoons salt
1 and 1/4 cups (2 and 1/2 sticks) unsalted butter, room temperature
1 and 1/2 cups packed, light-brown sugar
1 cup granulated sugar
2 eggs
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups milk chocolate chips
8 ounces semisweet chocolate, chopped

In a bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes.

Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated.

Fold in chocolate chips and chunks.

Using a 1/4 cup ice-cream scoop, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour.

Preheat oven to 350 degrees. Arrange 9 unbaked cookie dough balls on a parchment-lined baking sheet.

Bake until edges are light golden brown, 17 to 18 minutes.

Transfer cookies to a wire rack to let cool.

Bake remaining dough using new parchment each time.

Milk is a necessity!

apple cranberry crisp

noreply@blogger.com (BIG B...little b and baby C) — Mon, 26 Oct 2009 15:13:00 +0000

the goods:
filling:
unsalted butter, for baking dish
2.5 pounds sweet, firm Gala apples, peeled, cored, and cut into 1/2-inch dice
12 ounces cranberries (fresh or frozen)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice

crisp topping:
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
2/3 cup all-purpose flour
2/3 cup rolled oats
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Preheat oven to 375 degrees. Butter a 9x13 or 10x10 baking dish.

In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice.

Transfer to a baking dish.

In a medium bowl, combing crisp ingredients. Pinch together with your fingers until coarse crumbs form.

Sprinkle crisp topping over apple mixture.

Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving. Serve with vanilla ice cream.

lemon-zucchini cornmeal cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 12 Oct 2009 15:04:00 +0000

the goods:

1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon packed finely grated lemon zest
1/2 teaspoon vanilla extract
1 teaspoon salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Preheat oven to 325 degrees.

In a medium bowl, mix butter and sugar with a wooden spoon until pale and fluffy.

Stir in vanilla, lemon zest, and salt.

Add flour and cornmeal.

Mix until mixture is crumbly.

Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons, 2 inches apart onto a parchment-lined baking sheet.

Bake until cookies are light golden brown at edges, 25-30 minutes.

Let cool completely on wire racks.

Serve with milk!

plum cake

noreply@blogger.com (BIG B...little b and baby C) — Mon, 05 Oct 2009 15:17:00 +0000

the goods:

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1 and 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon zest
1/4 cup sour cream
3 plums halved, pitted, and cut into eighths
confectioners' sugar for dusting

Preheat oven to 375 degrees. Butter and 8-inch cake pan and line bottom with a round of parchment paper. In a medium bowl, whisk together 1 and 1/2 cups flour, baking soda, and salt.

Using an electric mixer, beat butter a sugars until light and fluffy. With mixer on low, beat in eggs one at a time, until incorporated; beat in vanilla and lemon zest. Beat in 1/2 the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.

Spread batter into pan and smooth top. In a bowl, toss plums with 2 tablespoons flour.

Sprinkle plums over batter.

Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan, about 30 minutes more.

Let cake cool completely in pan. Run knife around cake edge and remove cake from pan.

Dust with confectioners' sugar before serving.

plum galette

noreply@blogger.com (BIG B...little b and baby C) — Mon, 28 Sep 2009 15:20:00 +0000

the goods:

2 and 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 tablespoons plus 1 teaspoon sugar
1 teaspoon salt
1/2 cup ice water
1/4 cup almonds toasted
5 to 6 plums, halved, pitted, and 1/4 inch thick (keep slices together)
1 to 2 tablespoons heavy cream

In a food processor, combine 2 and 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal.

Sprinkle with 1/4 cup ice water. Pulse until dough holds together (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix.

Remove dough from processor and shape into a disc; wrap in plastic and refrigerate 1 hour.

Meanwhile, wipe out food processor and add almonds, 3 tablespoons sugar and 2 tablespoons flour; pulse until ground to a coarse meal.

Preheat oven to 350 degrees. On a floured work surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet.

Sprinkle almond mixture over dough. With a spatula, transfer plums to dough; pressing lightly to fan out, leaving a 2-inch border.

Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar.

Bake until crust is golden and underside is cooked through, about 70 minutes.

Flourless double-chocolate pecan cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 21 Sep 2009 15:36:00 +0000

for Candice

the goods:

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder
1/2 teaspoon salt
5 ounces bittersweet chocolate, chopped
1 and 1/2 cups chopped pecans
4 large egg whites, room temperature

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt.

Stir in Chocolate and pecans.

Add egg whites and stir just until incorporated (do not overmix).

Drop dough by 1/4 cupfuls, 3 inches apart, onto a parchment-lined rimmed baking sheet.

Bake until cookie tops are dry and crackled, about 25 minutes. Repeat with remaining dough.

Transfer sheet to a wire rack to let cookies cool completely.

lemon curd tartlets

noreply@blogger.com (BIG B...little b and baby C) — Mon, 14 Sep 2009 15:27:00 +0000

the goods:

1 cup sugar
1 tablespoon finely grate lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks
1/4 teaspoon salt
1 and 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
12 store-bought tartlet shells
whipped cream

In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks.

Whisk in lemon juice and salt.

Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, 5 minutes (do not boil).

Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl.

Press plastic wrap against the surface of curd and refrigerate until cool.

(If tartlet shells come frozen, thaw in the refrigerator and bake on a sheet pan for 10-12 minutes at 350 degrees.)

Fill tartlet shells with chilled lemon curd and smooth tops.

Top tartlets with whipped cream (homemade or store bought).

Enjoy!

chocolate peanut-butter icebox cake

noreply@blogger.com (BIG B...little b and baby C) — Mon, 07 Sep 2009 15:14:00 +0000

the goods:

2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth peanut butter
1 box (9 ounces) chocolate wafer cookies

In a large bowl, whip 1 and 1/2 cups cream with sugar until soft peaks form.

In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy.

Fold peanut-butter mixture into whipped cream until incorporated.

Dab the bottom of 6 cookies with a very small amount of filling and arrange in a circle on a serving plate; place 1 cookie in the middle of circle.

Top with 2/3 cup cream mixture, spreading outward to cover all but outer edges of cookies.

Repeat process 5 more times (staggering the cookie layers), ending with cream.

Cut 3 cookies in half; decorate top of cake with cookie halves. Refrigerate cake at least 8 hours (or up to overnight).

To serve, cut into wedges using a serrated knife.

York peppermint-filled brownie cupcakes

noreply@blogger.com (BIG B...little b and baby C) — Mon, 31 Aug 2009 14:39:00 +0000

the goods:

8 ounces semisweet chocolate, coarsely chopped
1/2 cup unsalted butter
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
12 small York peppermint patties

Preheat oven to 350 degrees. Line a muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water. Stir occasionally until just melted, 4 to 5 minutes.

Sift flour and cocoa together.

Remove bowl from heat. Whisk in sugar and salt until mixture is smooth.

Whisk in eggs.

Whisk in flour and cocoa until smooth (do not overmix).

Spoon 1 heaping tablespoon of batter into each lined cup.

Place one patty on top.

Top with 1 tablespoon batter, covering patty completely.

Bake, rotating tin halfway through, until toothpick comes out with only a few moist crumbs, 25 to 30 minutes.

mint chip ice cream pie

noreply@blogger.com (BIG B...little b and baby C) — Mon, 24 Aug 2009 14:34:00 +0000

the goods:

8 ounces semisweet chocolate, melted
4 cups rice crispy cereal
2 pints minth chip ice cream, slightly softened

In a large bowl, combine the chocolate and cereal until the cereal is completely coated.

Transfer to a 9-inch springform pan. Press the mixture into the bottom and up the sides of the pan.

Freeze just until firm, 5 to 10 minutes.

Spread the ice cream in the prepared crust and freeze, covered, until firm, at least 2 hours or up to 3 days.

(in case anyone is wondering, that's Ryli's little hand in the background, patiently tapping her fingers while her dad slices the pie)

s'more cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 17 Aug 2009 15:42:00 +0000

the goods:

1/2 cup old-fashioned rolled oats
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar
1 large egg
8 ounces dark chocolate, cut into 30 squares
15 large marshmallows, halved horizontally

Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.

Drop dough by tablespoons, 1 inch apart, onto two baking sheets.

Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes.

Repeat with second cookie sheet. Heat broiler. Top each cookie with a marshmallow half.

One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 and 1/2 minutes. Transfer cookies to wire racks to cool.

raspberry ice cream cake

noreply@blogger.com (BIG B...little b and baby C) — Mon, 10 Aug 2009 14:39:00 +0000

the goods:

1 loaf pound cake
1 and 1/2 cups raspberries (6 ounces)
1 pint vanilla ice cream, softened

Slice pound cake horizontally into thirds.

Place bottom layer of cake on a large piece of foil.

Sprinkle half the raspberries over cake and spread evenly with 1/2 the ice cream.

Top with the middle cake layer, second half of strawberries and remaining ice cream.

Finish with remaining cake top and press to adhere. Wrap with foil and freeze at least 4 hours (or up to overnight).

Slice and serve!

blackberry puffs

noreply@blogger.com (BIG B...little b and baby C) — Mon, 03 Aug 2009 14:36:00 +0000

the goods:

1 sheet frozen puff pastry, thawed
3 cups blackberries (12 ounces)
2 tablespoons sugar, plus more for sprinkling
3/4 cup marscapone cheese
1 egg

Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet. Refrigerate until firm, 15 minutes. Whisk egg with 1 tablespoon water and brush pastry with egg wash. Sprinkle with sugar and bake until pastry is puffed and golden, 12 to 15 minutes. Let cool, then split each pastry horizontally.

In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread marscapone on pastry bottoms. Top with blackberry mixture and pastry tops.

ice cream sandwich cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 27 Jul 2009 14:27:00 +0000

the goods:

12 ounces bittersweet chocolates, chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.

In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix).

Drop dough by heaping tablespoons, about 2 inches apart, onto a parchment-lined baking sheet. Bake 14 to 16 minutes. Transfer to a wire rack to cool.
Fill 2 cookies with your favorite ice cream and enjoy!

jam cupcakes with chocolate frosting

noreply@blogger.com (BIG B...little b and baby C) — Mon, 13 Jul 2009 15:10:00 +0000

the goods:

1 cup (2 sticks) unsalted butter, room temperature
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup raspberry jam
12 raspberries, for garnish

Preheat oven to 350 degrees. Fill a 12-cup muffin pan with liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

Using an ice cream scoop, divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake.

Fill each hole with 1 teaspoon jam and replace cutout pieces.

Frost cupcakes and top with raspberries.

strawberry icebox pie

noreply@blogger.com (BIG B...little b and baby C) — Mon, 06 Jul 2009 14:13:00 +0000

the goods:

10 graham crackers (2.5-by-5 inches)
1 cup sugar
5 tablespoons unsalted butter, melted
1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup heavy cream

Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground.

Add butter and pulse until crumbs are moistened.

Press mixture into the bottom and up the side of a 9-inch pie plate.

Bake until crust is lightly browned, 12 minutes. Transfer to a wire rack and let cool completely.

Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt.

Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 2 to 3 minutes. Remove from heat and let cool slightly. Stir in remaining strawberries.

Pour into cooled pie crust. Refrigerate until set, at least 4 hours, or up to 1 day.

In a large bowl, beat cream until soft peaks form. Sprinkle with 2 tablespoons sugar and continue to beat until soft peaks return. Spread whipped cream over pit, leaving a 1-inch border around edge.

Garnish with whole berries.

lemon cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 29 Jun 2009 13:19:00 +0000

the goods:

cookies:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

glaze:
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto a baking sheet.

Bake until edges are golden, 15 to 17 minutes. Let cool 2 minutes on sheet, then transfer to a wire rack to cool completely.

While cookies are cooling, make lemon glaze: In a medium bowl, whisk together confectioners' sugar, lemon zest, and lemon juice until smooth. Spread cookies with lemon glaze and let set, about 1 hour.

lemon cake with whipped topping

noreply@blogger.com (BIG B...little b and baby C) — Mon, 22 Jun 2009 15:36:00 +0000

the goods:

cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 and 1/2 cups all-purpose flour
1 tablespoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice
1 cup buttermilk

candied lemons:
1/2 cup sugar
1 thinly sliced and seeded lemon
1/4 cup fresh lemon juice

whipped frosting:
3 large egg whites
3/4 cups sugar
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Butter and flour two 8-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, lemon zest, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Alternately beat in flour mixture and buttermilk with lemon juice, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.

While cakes are baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir lemon juice into syrup.

Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.

While cakes cool, make whipped topping: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, a pinch of salt, and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form; reduce speed to low and add lemon juice. Beat just until combined.

Place one cake, bottom side up, on a cake stand or platter. Spread top with whipped topping.

Top with remaining cake; frost top, then sides.

Top with candied lemons. Serve within a few hours.

chocolate cake with whipped topping

noreply@blogger.com (BIG B...little b and baby C) — Mon, 15 Jun 2009 15:14:00 +0000

the goods:

cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 teaspoons pure vanilla extract
1 cup buttermilk

whipped frosting:
3 large egg whites
3/4 cups sugar
1/4 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter and dust with cocoa powder two 8-inch cake pans, tapping out excess powder. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.

Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

While cakes cool, make whipped topping: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, a pinch of salt, and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form; reduce speed to low and add vanilla. Beat just until combined.

Place one cake, bottom side up, on a cake stand or platter. Spread top with whipped topping. Top with remaining cake; frost top, then sides. Top with shaved dark chocolate. Serve within a few hours.

peanut butter sandwich cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 18 May 2009 14:32:00 +0000

the goods:

1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed light-brown sugar
1 and 1/2 cups smooth peanut butter
1 large egg
1/2 cup whole milk
1/2 cup granulated sugar

In a bowl, whisk together baking soda, salt, and 2 cups flour; set aside. In a large bowl, using an electric mixer, beat butter, brown sugar, and 1 cup peanut butter until light and fluffy; beat in egg. With mixer on low, gradually add flour mixture, beating just until combined (do not overmix).

Form dough into two 8-inch-long rectangular logs. Wrap each log in wax or parchment paper; freeze until firm, about 1 hour.

Preheat oven to 375 degrees. With a sharp knife, slice dough 1/4 inch thick; place on a baking sheet, 1 inch apart. Bake until cookies are puffed, 12 to 14 minutes. Transfer to wire racks, let cool. Repeat with second log.

In a small saucepan, whisk milk and 2 tablespoons flour over medium until thickened, 2 minutes (it will continue to thicken after removed from heat); let cool. In a bowl, using mixer, beat together 1/2 cup peanut butter and granulated sugar; beat in cooled milk mixture. Spread smooth sides of half the cookies with peanut butter filling; sandwich remaining cookies.

cheesecake

noreply@blogger.com (BIG B...little b and baby C) — Mon, 13 Apr 2009 13:58:00 +0000

the goods:

crust:
5 tablespoons unsalted butter, melted, plus more for pan
12 graham crackers
1/4 cup sugar
1/4 teaspoon salt

filling:
2 and 1/2 pounds (5 bars) cream cheese, room temperature
1 and 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon salt
4 large eggs
1 cup sour cream

Preheat oven to 375 degrees. Make crust: Butter a 9-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine.

Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven temperature to 325 degrees.

Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down sides of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down sides of bowl after each addition. Beat in sour cream.

Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform.

Bake until just set in center, about 1 and 1/2 hours. If it starts to brown on top or crack, turn down your oven to 300 degrees. Remove pan from water; let cool completely. Cover; chill overnight before serving.

Place a paper towel and an upside-down plate on top of cheesecake to absorb any moisture it accumulates while it chills.

peanut butter - chocolate chunk cookies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 06 Apr 2009 13:47:00 +0000

the goods:

1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate chunks

Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined.

Stir in chocolate chunks.

Drop dough by heaping tablespoons, 1 inch apart, onto a baking sheet.

Bake until golden, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

skillet brownies

noreply@blogger.com (BIG B...little b and baby C) — Mon, 30 Mar 2009 14:34:00 +0000

the goods:

1 and 1/4 cups sugar
3 large eggs
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/2 teaspoon salt
4 tablespoons unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped

Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.

In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat and let cool 5 minutes.

Add chocolate mixture to sugar and egg mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet warm with vanilla ice cream!