sunday sweets

chocolate-peppermint thumbprint cookies

2012-01-23T08:16:00.000-08:00

the goods:

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1 and 1/4 cups (2 and 1/2 sticks) unsalted butter, room temperature

1 and 1/2 cups granulated sugar

1 large egg

1 tablespoon pure vanilla extract

5 ounces semisweet chocolate chips (3/4 cup)

1/2 teaspoon peppermint extract

Hershey Kisses or Hugs (optional)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.

Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on a parchment-lined baking sheet. Bake 5 minutes. Remove sheet from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.

Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheet on wire rack.

In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a medium Ziploc bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations. Add Hugs or Kisses if desired (I did half with and half without).

peanut butter and jelly bars

2012-01-16T08:27:00.000-08:00

I was a little distracted with an alternative project in the kitchen (Aj's graduation cake disaster), and didn't snap a picture of my finished bars...oops!

the goods:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

2 and 1/2 cups all-purpose flour

1 cup sugar

1/2 teaspoon salt

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1 jar (12 ounces) grape jelly

3/4 cup chopped roasted salted peanuts

1/2 cup peanut butter chips

Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter, and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.

In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter, until mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Add egg and vanilla; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread jelly over top.

Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 40 to 45 minutes. Let cool completely in pan on wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.

vanilla sheet cake with malted-milk-chocolate frosting

2012-01-09T10:10:00.000-08:00

the goods:

3 and 3/4 sticks unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

1 and 1/2 cups sugar

4 large eggs

1 tablespoons baking powder

1 teaspoon baking soda

1 and 1/4 cups buttermilk

1 and 1/2 teaspoons pure vanilla extract

1/2 cup boiling water

1/4 cup unsweetened cocoa powder

1 and 1/2 cups malted milk powder

3/4 pound milk chocolate, melted and cooled

sprinkles (optional), for serving

Preheat oven to 350 degrees. Lightly butter and flour a 9-by-13-inch baking pan. In a large bowl, using an electric mixer, beat 1 and 1/2 sticks (3/4 cup) butter and sugar on high until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. In a large bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions buttermilk, and beat to combine, scraping down bowl as needed. Beat in vanilla. Transfer batter to pan and smooth top.

Bake until cake is golden, puffed, and toothpick inserted in center comes out clean, 35 minutes, rotating pan halfway through. Let cool completely in pan on wire rack. Meanwhile, in a medium bowl, whisk together cocoa and malted milk powders. Add boiling water, whisk until smooth, and let cool. Using mixer, beat 2 sticks (1 cup) plus 2 tablespoons butter on high until smooth. Add cocoa mixture; beat until combined. Add chocolate and pinch of salt. With mixer on medium-high, beat until frosting is smooth and peaks form, 3 minutes.

Frost cake; top with sprinkles if desired.

Slice (or just grab a bunch of forks) and dig in!

oreo cupckaes with raspberry fluff frosting

2011-12-19T07:49:00.000-08:00

the goods:

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg plus 1 large egg yolk
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
12 Oreo cookies
3 tablespoons seedless raspberry jam (if you can't find seedless, just warm it on the stove and strain it through a fine mesh sieve)
3 cups marshmallow topping
1/3 cup confectioners' sugar

Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.

Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-sized ziploc bag; with scissors, snip a small hole in one corner/ Pipe frosting onto cooled cupcakes and serve immediately.

pumpkin-chocolate whoopie pies

2011-12-12T07:32:00.000-08:00

the goods:

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup pure pumpkin puree

1 cup packed light-brown sugar

1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature

3/4 cup heavy cream

2/3 cup unsweetened cocoa powder

1 and 3/4 cups confectioners' sugar, plus more for serving

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined. Drop dough in 2-tablespoon mounds, 1 inch apart, onto a parchment-lines baking sheet. Bake until tops of cookies spring back when gently pressed, about 14 minutes. Transfer to wire racks to cool. Repeat with remaining batter.

In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwhich with remaining cookies. Dust with confectioners' sugar to serve.

maple-walnut cake with brown-sugar frosting

2011-12-05T08:59:00.000-08:00

the goods:

cake:

3 and 1/2 cups all-purpose flour, plus more for pans

4 teaspoons baking powder

3/4 teaspoon salt

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

1/2 cup packed dark-brown sugar

2 large eggs

1 and 1/2 cups pure maple syrup

3/4 cup whole milk

1 cup chopped walnut halves

frosting:

8 ounces cream cheese, room temperature

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

3/4 cup packed dark-brown sugar

2 cups confectioners' sugar

Make cake: preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in two additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.

Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.

Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.

Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 and 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.

Decorate with walnut halves.

icebox pumpkin-mousse pie

2011-11-28T08:01:00.000-08:00

the goods:

crust:

30 chocolate wafers, such as Famous

2 tablespoons dark-brown sugar

5 tablespoons unsalted butter, melted

filling:

1 and 1/2 cups pure pumpkin puree (from a 15-ounce can)

4 ounces cream cheese, room temperature

1/2 cup packed dark-brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup pure maple syrup

1 cup cold heavy cream

topping:

1 cup cold heavy cream

1 tablespoon confectioners' sugar

Make crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up side of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.

Make filling: In clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down side as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).

Make topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

pumpkin cupcakes with cream cheese frosting

2011-11-21T08:31:00.000-08:00

the goods:

cupcakes:

1 cup pure pumpkin puree (from a 15 oz. can)

1/2 cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

3 large eggs

frosting:

12 ounces cream cheese, room temperature

10 tablespoons (1 and 1/4 sticks) unsalted butter, room temperature

1 and 1/2 cups confectioners' sugar, sifted

2 teaspoons pure vanilla extract

1 to 2 tablespoons whole milk (optional)

Preheat oven to 350 degrees. Lightly coat 24 standard muffin cups with nonstick cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla.

In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.

Scoop 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.

Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes.

Meanwhile, make frosting: In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with milk if necessary.

Generously frost cupcakes.

Enjoy!

apple-pecan cake

2011-11-14T09:08:00.000-08:00

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 medium apple, such as Gala or Fuji, peeled and diced small

3/4 cup pecans, toasted and coarsely chopped

2 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup unsweetened applesauce

1/2 cup low-fat plain yogurt

1 and 1/3 cups granulated sugar

1 teaspoon packed finely grated orange zest

3 large eggs

confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In another medium bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.

In a large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apples and pecans.

Transfer batter to pan and smooth top. Bake until golden and toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on wire rack, 20 minutes.

Using parchment, lift cake from pan.

Dust with confectioners' sugar before serving.

fudge with (or without) pretzels

2011-11-08T12:21:00.001-08:00

the goods:

2 tablespoons unsalted butter, cut into small pieces

3 cups semisweet chocolate chips (16 ounces)

1 can (14 ounces) sweetened condensed milk

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

1/2 cup miniature pretzels

Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes.

Remove from heat, transfer mixture to pan and smooth top; press pretzels on top (you can do the whole pan or just half). Refrigerate until set, 2 hours. Using parchment, lift fudge from pan and cut into squares.

chocolate-candy icebox bars

2011-11-07T08:44:00.000-08:00

Not sure what to do with leftover Halloween candy? Look no further!

the goods:

1/2 cup (1 stick) unsalted butter, plus more for pan

43 chocolate wafers, such as Famous

1 cup confectioners' sugar

1/2 teaspoon salt

1 and 1/4 cups natural peanut butter

1 cup halved Snickers "minis" candy bars (about 12)

1 cup Kit Kat "snack size" candy bars (about 8), cut into 3/4-inch pieces

1 bag (11.5 ounces) Nestle Crunch "fun size" bars

Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground. Transfer to a large bowl; whisk in confectioners' sugar and salt. In a medium bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 minute. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.

Fold in Snickers, then transfer to pan. With a small spatula, press mixture evenly into pan. Refrigerate until set, about 30 minutes. In a clean bowl, microwave Nestle Crunch bars in 30-second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes.

Using parchment, lift confection from pan and cut into bars.

bat brownies

2011-10-31T09:27:00.000-07:00

I know, I know, I know... it looks like my 2-year-old decorated these... they could have been way cuter if I had any patience at all!

the goods:

1/2 cup (1 stick unsalted butter, plus more for baking pan

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 and 1/4 cups sugar

1/2 pound bittersweet chocolate chips (1 and 1/2 cups)

3 large eggs

1 teaspoon pure vanilla extract

32 miniature York peppermint patties

York pieces (white ones only) for eyes

chocolate chips and icing pens, for decorating

Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.

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

In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.

Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.

Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate with York pieces dotted with chocolate for eyes and chocolate chips for ears. Refrigerate until chocolate is set, 5 minutes. Decorate with icing pens. Using parchment, lift cake from pan and cut into 16 squares.

"i scream" graveyard pie

2011-10-24T08:58:00.000-07:00

the goods:

16 graham crackers, broken into large pieces

1/2 cup (1 stick) unsalted butter, melted and cooled

1 pint vanilla ice cream, softened

1 cup roughly chopped Butterfinger "fun size" bars (about 8)

1 pint chocolate ice cream, softened

1 cup roughly chopped Mounds "snack size" bars (about 8)

2 tablespoons chocolate chips, melted

6 Milano cookies, halved crosswise

candy skulls or bones for decorating

20 chocolate wafers, such as Famous

Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground. With motor running, add butter in a slow stream and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9 and 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely on a wire rack, 45 minutes.

In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in Butterfinger. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour and 20 minutes.

Stir chocolate ice cream until smooth. Fold in Mounds and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.

Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each cookie half. Immediately top with skull or bones and let set.

In a clean food processor, pulse wafers until finely ground. Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately, or freeze; let sit at room temperature 15 minutes before slicing.

chewy caramel mystery cookies

2011-10-17T08:11:00.000-07:00

the goods:

3 cups all-purpose flour

1 teaspoon salt

1 and 1/4 teaspoons baking soda

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup caramels such as Kraft (about 20), halved

1 cup roughly chopped miniature Mr. Goodbar (about 16)

3/4 cup orange M&M's or Reese's Pieces, for decorating

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, salt, and baking soda. In a large bowl using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.

Using a 1/3-cup spring-loaded scoop, drop dough, 2-inches apart, on a parchment-lined baking sheet. Bake 8 minutes.

Remove from oven; immediately press orange candies onto cookies.

Return to oven and bake until golden around edges and set in centers, 8 minutes more.

Transfer cookies to wire racks to cool.

Repeat with remaining dough on fresh parchment.

mini peanut-butter cupcakes

2011-10-10T08:56:00.000-07:00

the goods:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup natural peanut butter

6 tablespoons unsalted butter, room temperature

1/2 cup packed light-brown sugar

1 large egg, plus 1 large egg yolk

1/4 cup buttermilk

1/4 teaspoon vanilla extract

48 miniature Reese's peanut butter cups

48 pieces candy corn, for decorating

Preheat oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners. In a medium bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined.

With the large end of a melon baller, place 2 teaspoons batter into each muffin cup.

Press a peanut butter cup into each center until batter aligns with top edge of candy.

Bake until puffed and set, 10 minutes.

Immediately place a piece of candy corn on top of each cupcake; let cool completely in pan on wire rack.

Repeat with remaining batter and candy.

peach-blueberry pie

2011-10-03T08:01:00.000-07:00

I wish I had more pictures of this pie to share, but as soon as the first slice was cut, it just kept going and going until it was all gone and by the time I made my way over to it, the plate was licked clean! Guess it was good! ;)

the goods:

dough (you'll need 2 of these):

1 and 1/3 cups flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup butter

3 -5 tablespoons very cold water

Stir together flour, sugar, and salt. With a pastry cutter, or two butter knives, cut the butter into the flour mixture. Add water and mix with a fork until dough pulls together. Form into a disk and wrap in plastic. Regrigerate until ready to use (up to 1 day).

filling:

1 and 1/2 cups sugar

5 tablespoons quick-cooking tapioca

1/2 teaspoon salt

3 pounds peaches, peeled and sliced

12 ounces blueberries

3 tablespoons fresh lemon juice

1 large egg, separated, white lightly beaten

2 tablespoons cold, unsalted butter, cut into small pieces

Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes while you roll out dough.

Lightly flour a rolling pin and work surface and roll out 1 dough round to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter. Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.

frozen lemon souffle

2011-09-26T08:17:00.000-07:00

the goods:

1 cup granulated sugar

1 tablespoon finely grated lemon zest plus 3/4 cup lemon juice (from 3 lemons)

8 large eggs, whites and yolks separated

1/4 teaspoon salt

2/3 cup cold heavy cream

raspberries, for serving

confectioners' sugar, for serving

In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes. (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).

Meanwhile, wrap outside of a 3 and 1/3 cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.

In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight).

To serve, remove parchment, top with raspberries and dust with confectioners' sugar.

fudgy chocolate chip toffee bars

2011-09-19T08:18:00.000-07:00

Ok, I admit it, I'm a Pinteresting fool! Found this recipe through Pinterest, but it's originally from Pillsbury... totally worth it!

the goods:

1/2 cup butter, melted

2 cups graham cracker crumbs (32 squares)

1 bag (8 ounces) toffee bits

1 roll refrigerated chocolate chip cookie dough

1 bag (12 ounces) semi-sweet chocolate chips

1 can (14 ounces) sweetened condensed milk

1 tablespoon butter

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Set the cookie dough roll out for about 10 minutes to soften up. In a medium mixing bowl, mix together 1/2 cup melted butter, 1 and 1/2 cups graham cracker crumbs, and 3/4 cup toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for about 15 minutes.

Meanwhile, in a medium saucepan, heat the condensed milk, chocolate chips, and tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove from heat and stir in vanilla. Spread the chocolate mixture over the graham cracker crust.

In another mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-30 minutes, or until golden brown. Cool completely before cutting, about 2 more hours.

frozen chocolate-mousse trifles

2011-09-12T08:34:00.000-07:00

the goods:

2 cups crumbled chocolate angel food cake (5 ounces)

4 large egg whites

1/2 cup sugar

1/3 cup unsweetened cocoa powder, sifted

1/2 cup cold heavy cream

1/2 ounce bittersweet chocolate, for serving

In a medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.

Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse.

Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

strawberries and cream bars

2011-09-05T10:01:00.000-07:00

the goods:

2 pounds strawberries, hulled, halved if large

1 and 1/2 cups sugar

7 large egg whites

2/3 cup cold heavy cream

1 teaspoon pure vanilla extract

In a blender, combine strawberries, 3/4 cup sugar, and a pinch of salt and puree until smooth. Pour into a 9-by13-inch dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with a rubber spatula.

In a large bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With a rubber spatula, gently fold whipped cream into egg white mixture.

Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (or covered, up to 3 days), before cutting into squares.

cherry-lime cups

2011-08-29T08:57:00.000-07:00

the goods:

crust:

7 tablespoons cold unsalted butter, cut into pieces, plus more for muffin pan

1 and 1/3 cups flour

1/4 cup sugar

1/2 teaspoon salt

2 large egg yolks

1/2 teaspoon pure vanilla extract

filling:

2 large eggs, lightly beaten

3 tablespoons flour

2/3 cup sugar

1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes)

1/4 teaspoon salt

9 cherries, halved and pitted

Make crust: Preheat oven to 350 degrees. Lightly butter six standard muffin cups. In a food processor, process butter, flour, sugar, and salt until mixture resembles coarse meal. Add yolks and vanilla and process until dough comes together when pressed (dough will be crumbly). Divide dough into 6 pieces. Roll each into a ball and place in muffin cup, pressing evenly into bottom and up sides. Place a paper cupcake liner into each muffin cup over dough and fill with pie wights or dried beans. Bake until edges are dry, 15 minutes. Carefully remove liners and weights; bake until crusts are dry and barely golden, 5 to 7 minutes.

Meanwhile, make filling: In a medium bowl, whisk together eggs, flour, sugar, lime juice, and salt. Place 3 cherry halves into each crust and divide filling among each. Bake until filling is set, about 25 minutes.

With the tip of a knife, or a small offset spatula, remove cups from pan. Let cool completely on a wire rack.

red, white, and blue berry trifle

2011-08-22T08:48:00.000-07:00

the goods:

5 cups raspberries

3/4 cups confectioners' sugar

1/4 cup fresh orange juice (from 1 large orange)

10 ounces marscapone cheese (1 and 1/3 cups)

1 and 1/4 cups cold heavy cream

1/2 teaspoon pure vanilla extract

20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces

2 and 1/2 cups blueberries

In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile in a large bowl, stir together marscapone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and a pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.

(yes, that is my son in the background with his finger poised ready to swipe a taste!)

Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours. To serve, unmold trifle and peel away parchment.

raspberry mouse pie

2011-08-08T08:56:00.000-07:00

the goods:

7 graham crackers

3 tablespoons fresh lemon juice

2 and 1/4 teaspoons powdered gelatin

5 cups fresh raspberries

1/2 cup plus 2 tablespoons

2 cups cold heavy cream

Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.

With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top.

Refrigerate until set, about 2 hours (or up to overnight).

Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into squares to serve.

chocolate-berry ice cream cake

2011-07-25T08:44:00.000-07:00

the goods:

1/4 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg yolk

1/4 cup buttermilk

1 tablespoon vegetable oil

1/2 teaspoon vanilla extract

1 cup fresh or thawed frozen blackberries (5 ounces)

1 pint vanilla ice cream, softened

1 pint raspberry sorbet, softened

Preheat oven to 350 degrees, Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on wire rack, 1 and 1/2 hours.

Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).

Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour.

To serve, unmold cake and peel away parchment.

strawberry-pistachio tart

2011-07-18T08:35:00.000-07:00

the goods:

all-purpose flour, for rolling

1 sheet frozen puff pastry, thawed

1/2 cup unsalted, shelled pistachios

2 tablespoons sugar

5 cups thinly sliced strawberries

1/4 cup apricot jam, warmed

Preheat oven to 350 degrees. On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 13 minutes.

Meanwhile in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 10 minutes.

Roughly chop remaining 1/4 pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries with jam and sprinkle chopped pistachios on border.

Serve warm or at room temperature.

citrus-glazed pound cake

2011-07-11T08:54:00.000-07:00

the goods:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

1 and 1/2 cups all-purpose flour, plus more for pan

1 cup granulated sugar

1 teaspoon pure vanilla extract

5 large eggs, room temperature, lightly beaten

1 teaspoon lemon zest

2 teaspoons lemon juice

1 teaspoon orange zest

1 tablespoon orange juice

1/2 teaspoon salt

glaze:

1 cup confectioners' sugar

1 tablespoon lemon juice

1 tablespoon orange juice

Preheat oven to 350 degrees. Lightly butter and flour a 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, lemon zest, lemon juice, orange zest, and orange juice. 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 toothpick inserted in center of cake comes out with a few moist crumbs attached, 1 hour. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before glazing.

Make glaze by whisking together confectioners' sugar with lemon juice and orange juice. Pour over cooled cake. Slice to serve.

easy strawberry icebox pie

2011-07-04T08:42:00.000-07:00

the goods:

3/4 cup plus 2 tablespoons sugar

1/2 cup unsweetened cranberry juice

2 quarts fresh strawberries, hulled and thinly sliced, a couple of small strawberries reserved for garnish

1/4 cup cornstarch

1/4 teaspoon salt

prebaked graham cracker crust (store-bought - that's the "easy" part)

1/2 cup heavy whipping cream

In a medium saucepan over medium-high heat, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Gently mash strawberries and bring to a boil. Reduce to a simmer and cook, stirring frequently, until very thick, 1 to 2 minutes.

Remove from heat and cool slightly. Stir in remaining sliced strawberries and pour into crust. Cover with plastic and refrigerate until set, 6 to 8 hours or up to 1 day.

Beat cream until soft peaks form. Add remaining sugar and beat until soft peaks return, and additional 30 seconds. Spread whipping cream over pie, leaving a 1 and 1/2-inch border. Garnish with strawberries.

raspberry crumble bars

2011-06-27T08:34:00.000-07:00

the goods:

3/4 cup natural almonds

1/2 cup yellow cornmeal

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, melted

10 ounces frozen raspberries

Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on two sides. In a food processor, pulse almonds until finely ground. In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt. Add butter and stir until dry ingredients are evenly moistened.

Press about two-thirds the dough into dish. Scatter raspberries over top and crumble remaining dough over raspberries.

Bake until top is golden brown, 35 to 40 minutes.

Let cool in dish on wire rack before cutting into 9 bars.

peach crumble pie

2011-06-13T08:25:00.000-07:00

the goods:

crust:

1 and 1/4 cups all-purpose flour, plus more for rolling

1/4 teaspoons salt

2 teaspoons granulated sugar

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

filling:

3 pounds peaches, halved, pitted, and cut into 1/2-inch slices

2 tablespoons light-brown sugar

2 tablespoons all-purpose flour

crumble:

1/3 cup packed light-brown sugar

1/3 cup all-purpose flour

1/3 cup old-fashioned rolled oats

6 tablespoons cold unsalted butter, cut into small pieces

Make the crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees, Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.

Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined.

Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.

Transfer peach filling to pie shell, then sprinkle crumble evenly over top.

Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour and 15 minutes.

Let cool on a wire rack 1 and 1/2 hours before serving.

citrus bars

2011-06-06T08:36:00.000-07:00

the goods:

crust:

2 and 1/2 cups all-purpose flour, plus more for rolling

1 teaspoon sugar

1/2 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces

1/4 cup to 1/2 cup ice water

filling:

1/2 cup fresh grapefruit juice (from 1 grapefruit)

2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)

2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)

1 and 3/4 cups granulated sugar

5 large eggs, lightly beaten

confectioners' sugar, for dusting

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle (patch any hols well). Place in a 10-by-14-by-1-inch rimmed jelly-roll pan with dough going up the sides; trim overhang. Prick dough all over with a fork and freeze until firm, 20 minutes. Line dough with parchment paper, leaving overhang on all sides. Fill with pie weights or dried beans. Bake until edges are dry, about 15 minutes. Remove parchment and weights; bake until bottom is dry and flaky, about 10 minutes.

Make filling:

In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined.

Pour into crust and bake until custard is just set in center, about 15 minutes.

Let cool completely in pan on a wire rack, 1 hour. To serve. dust with confectioners' sugar and cut into squares. Keep refrigerated.

almond and apricot thumbprint cookies

2011-05-30T08:53:00.000-07:00

the goods:

1 and 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup smooth almond butter

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

1/3 cup granulated sugar, for rolling

1/2 cup apricot jam

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).

Place granulated sugar in a small bowl. Roll level teaspoonfuls of dough into balls and gently roll in sugar to coat. Place on a parchment-lined rimmed baking sheet, 1 and 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheet from oven and with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.

strawberries and cream muffins

2011-05-23T08:28:00.000-07:00

the goods:

1 cup strawberries, slightly under-ripe, diced into quarter-inch pieces

1 squeeze of lemon juice

1 cup flour

1/2 cup sugar

1 teaspoon baking powder

1/4 cup vegetable oil

1/3 cup sour cream

1 teaspoon vanilla extract

1 large egg

confectioners' sugar, for dusting

Preheat oven to 400 degrees. Line a 12-cup muffin tin (or 24-cup mini-muffin tin) with paper cups. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.

In a medium bowl, stir together flour, sugar, and baking powder. In a small bowl beat together oil, sour cream, vanilla, and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.

Divide batter evently among the paper cups in the muffin tin. Bake for 12-14 minutes of until a toothpick inserted in center comes out clean.

Place tin on a wire rack and leave for 5 minutes. Take out muffins and continue cooling them in the paper cups on the wire rack.

When muffins are completely cool, place confectioners' sugar in a small sieve. Shake sieve lightly to dust muffins with sugar.

fudgy rocky road bars

2011-05-16T14:41:00.000-07:00

the goods:

8 graham crackers

1 cup natural almonds, coarsely chopped

1 cup marshmallow topping

1 bag (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk

Preheat oven to 375 degrees. Line the bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, 8 minutes.

Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth.

Sprinkle graham crackers with almonds and dollop with marshmallow topping. Pour chocolate mixture over marshmallow topping; working quickly, swirl together with a thin-bladed knife.

Refrigerate until set, about 1 hour. Cut into 18 squares.

coconut-lime semifreddo

2011-05-09T08:36:00.000-07:00

the goods:

1 can (13.5 ounces) unsweetened coconut milk

1 can (14 ounces) sweetened condensed milk

1 tablespoon finely grated lemon zest

1/4 teaspoon salt

1 and 1/2 cups cold heavy cream

1/2 cup sweetened shredded coconut, toasted

1 rip mango, peeled, and thinly sliced

Line a 4.5-by-8.5-inch loaf pan with parchment, leaving a 4-inch overhang on all sides. Prepare a large bowl of ice water. In a medium saucepan, combine coconut milk and condensed milk and bring to a boil over high. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, 10 minutes. Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool, 4 minutes.

In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top.

Freeze until firm, 6 hours.

Let sit 20 minutes at room temperature. Invert onto a serving platter; peel away parchment. Layer mango on top and serve.

simple lemon cake

2011-05-02T08:35:00.000-07:00

the goods:

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, plus more for pan

2 cups flour, plus more for pan

4 lemons, ends removed, cut into thin slices

2 cups granulated sugar

2 large eggs plus 2 egg yolks

1 teaspoon baking powder

2/3 cup whole milk

2 teaspoons pure vanilla extract

confectioners' sugar, for dusting

raspberries and whipped cream, for serving

Preheat oven to 400 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain and transfer to a food processor. Add butter and process until smooth, scraping down bowl as needed. Add granulated sugar, eggs, and yolks and process to combine; transfer to a large bowl.

In a medium bowl, whisk together flour, baking powder, and 1/2 teaspoon salt. Measure milk in a liquid measuring cup and add vanilla. In two additions, add flour mixture to lemon mixture, alternating with milk. Transfer batter to pan and smooth top.

Bake until cake is golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Let cool in pan on wire rack, 20 minutes. Remove cake from pan and let cool completely on rack, 1 hour.

Dust with confectioners' sugar and serve with raspberries and cream.

tangy rasperry fool

2011-04-25T08:59:00.000-07:00

the goods:

1 bag (10 ounces) frozen raspberries, thawed

1/4 cup granulated sugar

2 and 1/2 cups cold heavy cream

1/3 cup confectioners' sugar

4 teaspoons fresh lemon juice

In a blender, combine raspberries, granulated sugar, and a pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).

In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice.

In six small glasses, alternate layers of raspberry puree and whipped cream.

With a skewer, gently swirl whipped cream and puree together. Serve immediately.

slow-cooker triple chocolate brownies

2011-04-18T08:08:00.000-07:00

the goods:

nonstick cooking spray

1 and 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped

1 cup sugar

3 large eggs, lightly beaten

1 cup semi-sweet chocolate chips

Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.

Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top. Cover and cook on low 3 and 1/2 hours.

Uncover and cook 30 minutes more. Remove insert from slow cooker and let cool completely on a wire rack, about 2 hours.

Turn out onto a work surface and cut! My husband says this is amazing with strawberries...

jam-filled cake with chocolate glaze

2011-04-11T08:06:00.000-07:00

the goods:

cake:

1/2 cup (1 stick) unsalted butter, plus more for pan

1 and 1/2 cups all purpose flour, plus more for pan

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs, room temperature

1 cup sugar

1/2 cup whole milk

1 teaspoon pure vanilla extract

1 and 1/2 cups thick fruit jam (raspberry, or strawberry, etc.)

chocolate glaze:

6 ounces semi-sweet chocolate, finely chopped

1 tablespoon light corn syrup

2/3 cup heavy cream

Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.

Pour batter into pan. Bake until top is light golden and toothpick inserted in center of cake comes out clean, 35 to 40 minutes.

Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.

With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.

Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth.

Pour glaze on cake and spread with an offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours).

frozen honey cream

2011-04-04T08:13:00.000-07:00

the goods:

1 and 3/4 cups heavy cream

2/3 cup wildflower or orange blossom honey

4 large egg yolks

In a medium bowl, using an electric mixer, beat cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes.

With a rubber spatula, fold in whipped cream.

Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

apple pie pops

2011-03-28T08:53:00.000-07:00

the goods:

2 and 1/2 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces

1 large egg, beaten

apple butter

sugar

In a food processor, pulse flour and salt to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (add up to 3 tablespoons more ice water to achieve desired texture). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Preheat oven to 350 degrees. On a lightly floured work surface, divide dough in half and roll out each half to an 1/8-inch thickness. With a 1 and 1/2-inch cookie cutter, cut dough into 36 rounds. Brush 16 with egg and gently press the top 1 inch of a lollipop stick onto each round (if using).

Place 1/4 teaspoon apple butter or applesauce in center of each round and top with another dough round, pressing edges gently to seal.

Transfer pops to a parchment-lined baking sheet. Brush tops with egg and sprinkle with sugar. Freeze on sheet 15 minutes. Bake until golden brown, 25 minutes, rotating sheet halfway through. Let cool on sheet before serving.

citrus-glazed pumpkin-carrot cake

2011-03-21T08:57:00.000-07:00

the goods:

3/4 cup unsalted butter, room temperature, plus more for pan

5 and 1/4 cups all-purpose flour, plus more for pan

4 and 1/2 teaspoons baking powder

3/4 teaspoon baking soda

2 teaspoons salt

2 and 1/4 teaspoons ground cinnamon

2 and 1/4 teaspoons ground ginger

1 and 1/3 cups light-brown sugar

3 large eggs

1/2 cup buttermilk

1 can (15 ounces) pure pumpkin puree

1 and 1/3 cups finely grated carrots (about 7 medium carrots)

citrus glaze:

2 cups confectioners' sugar

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

pinch of salt

Preheat oven to 350 degrees. Butter and flour an angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots.

Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles. Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan.

To make glaze, in a medium bowl stir together confectioners' sugar with citrus juices and salt.

Spoon glaze over top of cake to serve.

pumpkin doughnut muffins

2011-03-14T08:28:00.000-07:00

the goods:

batter:

10 tablespoons unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

2 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 and 1/4 cups pure pumpkin puree

3/4 cup light-brown sugar

2 large eggs

sugar coating:

3/4 cup granulated sugar

2 and 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together four, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon (an ice-cream scoop works perfectly for this) 1/3 cup batter into each muffin cup and bake until toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

coconut-key lime pie

2011-03-07T08:13:00.000-08:00

the goods:

12 graham crackers

3 tablespoons granulated sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1 can (14 ounces) sweetened condensed milk

1 can (13.5 ounces) unsweetened coconut milk

1/3 cup fresh or bottled Key lime juice

7 large egg yolks

2 cups cold heavy cream

2 tablespoons confectioners' sugar

3 tablespoons sweetened shredded coconut, toasted

Preheat oven to 350 degrees. In a food processor, pulse crackers until finely ground. Add granulated sugar, salt, and butter and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool on a wire rack.

Heat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes.

Let cool on a wire rack, 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

chocolate black-bottom pie

2011-02-28T08:54:00.000-08:00

the goods:

30 chocolate wafer cookies
3 tablespoons granulated sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
3 and 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1/2 cup macadamia nuts, coarsely chopped
2 tablespoons confectioners' sugar

Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground. Add granulated sugar, salt, and butter and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 12 minutes. Let cool completely in plate on wire rack before filling.

In a medium microwave-safe bowl, microwave 1 and 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine. Pour 1 and 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).

In a large bowl, using an electric mixer, beat 2 cups cream with confectioners' sugar on high until stiff peaks form, 2 minutes.

Top pie with whipped cream; dot with reserved chocolate mixture, reheated.

With a skewer, gently swirl chocolate through whipped cream.

maple cheesecake with roasted pears

2011-02-21T08:30:00.000-08:00

the goods:

46 vanilla wafers

3 tablespoons granulated sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

2 bars (8 ounces each) cream cheese, room temperature

3/4 cup pure maple syrup

1 cup cold heavy cream

2 tablespoons confectioners' sugar

nonstick cooking spray

1 medium pear, sliced lengthwise 1/8 inch thick

Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. Add granulated sugar, salt, and butter and pulse until combined.

Firmly press crumb mixture into bottom and halfway up sides of a 9-inch springform pan.

Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and confectioners' sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder.

Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).

Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with maple syrup.

Broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool.

To serve, arrange pear slices on cheesecake.

heart-glazed cornmeal cookies

2011-02-14T09:04:00.000-08:00

the goods:

2 cups all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

1 and 1/4 teaspoons pure vanilla extract

1/2 cup confectioners' sugar

1 to 2 drops red or pink food coloring

Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, and salt. In a large bowl, using an electric mixer, beat butter and 1/2 cup granulated sugar on medium-high until creamy, 3 minutes. Add egg and 1 teaspoon vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.

Place 1/4 cup granulated sugar in a small bowl; roll dough into 1-inch balls and coat with sugar. Transfer to a parchment-lined baking sheet. With bottom of a glass, flatten balls to 1 and 1/2 inches in diameter. Press a 1-inch heart-shaped cookie cutter gently into each (do not cut through). Bake until cookies are golden at edges, 10 minutes. Let cookies cool on wire racks.

In a small bowl, whisk together confectioners' sugar, 1/4 teaspoon vanilla, and 1 and 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.

oatmeal cream pies

2011-02-07T08:00:00.000-08:00

the goods:

1 and 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed dark-brown sugar

1/2 cup granulated sugar

1 tablespoon unsulfured molasses

1 teaspoon pure vanilla extract

2 large eggs

1 and 1/2 cups rolled oats (not quick-cooking)

1/2 cup golden raisins

8 ounces cream cheese, room temperature

6 tablespoons confectioners' sugar

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto a baking sheet. Bake until cookies are just set at edges and slightly soft in middle, 11 minutes.

Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely. In a medium bowl, using mixer, beat cream cheese and confectioners' sugar until light, 2 minutes, scraping down bowl as needed.

Spread filling on flat side of half the cookies. Sandwich with remaining cookies.

cinnamon-sugar pastry pockets

2011-01-31T09:03:00.000-08:00

the goods:

3 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1/4 cup granulated sugar

1 large egg, lightly beaten, plus 1 egg yolk, lightly beaten

1/4 cup whole milk

1/4 cup sliced almonds

1 and 1/2 cups confectioners' sugar

1/4 cup light-brown sugar

1 tablespoon plus 1/4 teaspoon ground cinnamon

In a medium bowl, whisk together flour and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add whole egg and beat to combine. Beat in half the flour mixture, then milk and remaining flour mixture. Turn dough out onto a lightly floured surface and gently knead to combine. Divide dough in half. Lightly flour a large piece of parchment paper and roll out 1 dough piece to a 9-by-12-inch rectangle. Repeat with remaining dough and another piece of parchment. Refrigerate until firm, 30 minutes.

In a food processor, pulse almonds until coarsely chopped. Add 3/4 cup confectioners' sugar, brown sugar, 1 tablespoon cinnamon, and 5 teaspoons water; pulse until combined.

Remove 1 dough sheet from refrigerator and cut into twelve 2-by-4 and 1/2-inch rectangles. Spread half with 1 heaping teaspoon almond mixture each, leaving a 1/2-inch border. Brush edges with yolk; top with remaining dough pieces.

With the tines of a fork, crimp edges firmly. Brush tops with yolk. Repeat with remaining dough. Chill pastries on a rimmed baking sheet until firm, 30 minutes.

Preheat oven to 350 degrees. Bake until edges are golden, 20 minutes. Let cool completely on sheet on wire rack.

In a small bowl, whisk together 3/4 cup confectioners' sugar, 1/4 teaspoon cinnamon, and 5 teaspoons water. Spread glaze over pockets. Let set 5 minutes.

mint-chocolate sandwich cookies

2011-01-24T08:40:00.000-08:00

the goods:

1 and 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

2/3 cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg

4 ounces semisweet chocolate, coarsely chopped

3/4 cup confectioners' sugar

1/4 teaspoon pure peppermint extract

Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe cookies (3/4 by 2 inches), 1/2 inch apart, on a parchment-lined baking sheet. Chill until firm, 20 minutes.

Bake until cookies are light golden at edges, about 15 minutes. Transfer immediately to wire racks and let cool. Place chocolate in a medium heat-proof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 4 teaspoons water.

With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.

chocolate-covered marshmallow cookies

2011-01-17T08:20:00.000-08:00

the goods:

1/4 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons whole-wheat flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

3 tablespoons unsalted butter, room temperature

3 tablespoons packed light-brown sugar

1 large egg

9 large marshmallows, halved

9 ounces semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.

Drop dough by the tablespoonfuls, 3 inches apart, onto a parchment-lined baking sheet. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes.

Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.

Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.

Place chocolate in a medium heat-proof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on a wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.

peach upside-down cake

2011-01-10T08:17:00.000-08:00

the goods:

10 tablespoons unsalted butter, room temperature

1/2 cup dark-brown sugar

4 cups frozen peaches, thawed and cut into bite-size pieces

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup plain Greek yogurt

Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter. With two double-thick layers of paper towels, press as much liquid as possible out of peaches. Arrange fruit in an even layer in pan.

In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.

With a spatula, spread batter over peaches. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour and 10 minutes.

Let cake cool in pan on wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving platter.

Serve warm or at room temperature.

tortilla cups with yogurt and fresh fruit

2011-01-03T08:06:00.000-08:00

the goods:

6 flour tortillas (6-inch)

2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 and 1/2 cups plain yogurt

3 tablespoons light-brown sugar

1 and 1/2 cups berries

1 and 1/2 teaspoons fresh lemon juice

Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, 3 minutes. Remove from oven and, with the bottom of a glass, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack.

Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoons brown sugar, and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.

chewy caramel popcorn and pretzel bars

2010-12-27T08:20:00.000-08:00

the goods:

12 cups plain popcorn (from 1/2 cup kernels or 2 microwave packages)

4 cups coarsely chopped small salted pretzels

2 cups sugar

1/2 teaspoon salt

2/3 cup heavy cream

2 cups miniature marshmallows

Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.

Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish.

Let cool completely before cutting into bars.

apple-raisin cookies

2010-12-20T08:11:00.000-08:00

the goods:

1 cup all-purpose flour

1 cup whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

ground cloves

1/2 cup (1 stick) unsalted butter, room temperature

1 cup packed dark-brown sugar

2 large eggs

3 tablespoons whole milk

1 Granny Smith apple, peeled, cored, and diced small

1 cup raisins

3/4 cup confectioners' sugar

Preheat oven to 350 degrees. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk, then remaining flour mixture. Beat just until combined.

With a rubber spatula, fold apples and raisins into dough.

Drop dough in 2-tablespoonful mounds, 2 inches apart, onto a baking sheet.

Bake until cookies are firm around edges, about 14 minutes. Let cool completely on wire racks.

In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.

apple and cranberry pandowdy

2010-12-13T08:43:00.000-08:00

the goods:

crust:

3/4 cup all-purpose flour, plus more for rolling

1/4 teaspoon granulated sugar

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

2 to 3 tablespoons cold water

filling:

3 Rome apples, peeled, cored, and cut into 1/2-inch slices

4 McIntosh apples, peeled, cored, and cut into 1/2-inch slices

1 cup cranberries

1/3 cup packed light-brown sugar

1 tablespoon fresh lemon juice

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 tablespoons unsalted butter, cut into pieces

1 tablespoon heavy cream

2 teaspoons coarse sugar

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly, but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch thick disk, wrap tightly in plastic, and refrigerate until firm.

On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, 20 minutes.

Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter.

Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture.

Brush dough with cream and sprinkle with coarse sugar.

Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.

apple and sour cream coffee cake

2010-12-06T09:05:00.000-08:00

the goods:

crumb topping:

1/4 cup (1/2 stick) cold unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1/2 cup toasted pecans, chopped

1/4 cup old-fashioned rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon salt

batter:

1/2 cup (1 stick) unsalted butter, room temperature plus more for cake pan

2 cups all-purpose flour, plus more for cake pan

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup packed light-brown sugar

4 large eggs

1 cup sour cream

2 Winesap or Granny Smith apples, peeled, cored, and diced medium

1 cup toasted pecans, chopped

Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.

Make batter: Butter and flour an angel-food cake pan or a Bundt cake pan. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan.

Top with crumb topping and, with a butter knife, gently fold some of topping into batter.

Bake until toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on wire rack, 15 minutes, then turn out onto rack and let cool.

peanut butter-chocolate rice crispy treats

2010-11-29T08:21:00.000-08:00

My husband actually told me that these were the best rice crispy treats he has EVER had!

the goods:

3 tablespoons unsalted butter, plus more for baking dish

4 cups miniature marshmallows

1/3 cup creamy peanut butter

1/2 teaspoon salt

6 cups puffed-rice cereal

1 package (12 ounces) semisweet chocolate chips, melted

1/4 cup chopped, salted peanuts (optional)

Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine.

With a wooden spoon greased with cooking spray, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate.

Sprinkle with peanuts if desired.

Cut into squares.

blackberry-swirl pound cake

2010-11-22T08:21:00.000-08:00

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

6 ounces blackberries

1 and 1/4 cups plus 2 tablespoons sugar

1 and 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

2 large eggs, lightly beaten

1/2 teaspoon pure vanilla extract

1/2 cups sour cream, room temperature

whipped cream, for serving

Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving an overhang; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

In a large bowl, using an electric mixer, beat together butter and 1 and 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree.

With a skewer, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes.

Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.

apricot cheesecake bars

2010-11-15T08:28:00.000-08:00

the goods:

18 graham crackers

1 cup plus 2 tablespoons sugar

1/2 cup (1 stick) unsalted butter, melted

10 ounces apricots (about 4), halved, pitted, and cut into eighths (if out of season you can use canned)

1 tablespoon fresh lemon juice

2 packages (8 ounces each) cream cheese, room temperature

1/2 cup sour cream, room temperature

1/2 teaspoon pure vanilla extract

2 large eggs, room temperature, lightly beaten

Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean.

With a flat-bottomed 1-cup measuring cup or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.

In a small saucepan, bring apricots, 1/4 cup sugar, and a pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.

In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and a pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed.

Pour cream-cheese mixture into cooled crust and smooth top.

Randomly drop small spoonfuls of apricot puree on cream-cheese mixture.

With a skewer, gently swirl puree.

Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting unto squares, 2 hours.

red, white, and blue pops

2010-11-08T08:09:00.000-08:00

the goods:

1/2 pound strawberries, hulled
1/4 cup sugar
1/2 pound blueberries
1 and 1/4 cups plain yogurt

In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar.

Spoon the 3 mixtures, alternating into 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 3 hours (or up to 1 week).

Enjoy the happy faces!

blueberry slap pie

2010-11-01T08:52:00.000-07:00

the goods:

crust:

5 cups all-purpose flour, plus more for rolling

1 and 1/2 teaspoons salt

2 tablespoons sugar

2 cups (4 sticks) cold unsalted butter, cut into small pieces 1 to 1 and 1/2 cups ice water

filling:

2 and 1/2 pounds fresh or frozen blueberries

3 tablespoons cornstarch

1/2 cup sugar

1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed. Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, 1 hour (or overnight).

Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out one disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On a floured work surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhung under, tucking it into pan, and crimp edges.

With a paring knife, cut slits on top to vent.

Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.

peanut butter-chocolate semifreddo

2010-10-25T09:08:00.000-07:00

the goods:

2 cups whole milk

1 and 1/2 cups sugar

2 cups creamy peanut butter (not natural)

4 ounces semisweet chocolate chips (3/4 cup)

2 cups heavy cream

1 teaspoon vanilla extract

Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving an overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.

In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).

Transfer half the cream mixture to a loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture.

With a wooden skewer, swirl mixtures together. Freeze until firm, about 5 hours. Serve with extra chocolate sauce.

lemon-poppy seed cookies

2010-10-18T08:57:00.000-07:00

the goods:

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup sugar

2 large egg yolks

2 tablespoons poppy seeds

1 tablespoon vegetable oil

1 teaspoon finely grated lemon zest

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium bowl, combine flour, salt, and baking soda. In a small bowl, mix together sugar, egg yolks, poppy seeds, oil, lemon zest, and vanilla.

Stir egg mixture into flour mixture until combined (dough will be crumbly).

Roll dough into teaspoon-sized balls.

Place on a parchment-lined baking sheet. Bake until cookies are golden, about 10 minutes.

Transfer cookies to a wire rack to let cool completely.

Store in an airtight container.

blackberry crisp

2010-10-11T09:18:00.000-07:00

the goods:

1 and 1/2 cups all-purpose flour

3/4 cup light-brown sugar

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1 teaspoon salt

5 pints blackberries

2 tablespoons instant tapioca

3/4 cup granulated sugar

1 tablespoon grated orange zest, plus 1/4 cup fresh orange juice

Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined.

In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice.

Pour blackberry mixture into a 2-quart baking dish.

Sprinkle evenly with flour mixture.

Bake until top is golden and juices are bubbling, 50 minutes.

Let cool 20 minutes.

Serve warm with vanilla ice cream.

tres leches cake

2010-10-04T08:46:00.000-07:00

the goods:

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

5 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

2 cups heavy cream

5 cups fresh fruit, such as oranges and berries, for serving

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.

Bake until top is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes, rotating dish halfway through.

In a medium bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk.

Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top.

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.

cherry cobbler

2010-09-27T09:31:00.000-07:00

the goods:

3 and 3/4 cups all-purpose flour, plus more for rolling

4 teaspoons baking powder

1 and 1/2 teaspoons salt

1 cup sugar

3/4 cup (1 and 1/2 sticks) very cold unsalted butter

2 cups cold heavy cream, plus more for brushing

2 and 1/2 pounds frozen cherries (or 3 pounds fresh cherries, pitted)

4 teaspoons cornstarch

1 teaspoon pure vanilla extract

Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a biscuit cutter, cut out rounds of dough. (I used a cookie cutter, and if I had a do-over I would have just used a plain old biscuit cutter so the tips wouldn't all burn.)

In a bowl, combine cherries, 1/2 cup sugar, cornstarch, and vanilla.

Divide mixture among four 1-cup ramekins.

Top each with dough pieces. Brush tops with cream.

Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through.

Let cool 15 minutes. Serve warm with vanilla ice cream.

hot fudge sundaes

2010-09-20T08:16:00.000-07:00

the goods:

hot fudge:

1/4 cup sugar

1/2 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

1/3 cup semisweet chocolate chips

1 ounce unsweetened chocolate, finely chopped

1/2 teaspoon pure vanilla extract

pinch of salt

caramel:

1/2 cup light-brown sugar

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

1/4 cup heavy cream

1/2 teaspoon pure vanilla extract

pinch of salt

whipped cream:

1 cup cold heavy cream

2 tablespoons sugar

vanilla ice cream

Fudge: In a small saucepan, bring sugar and cream to a boil over medium-high. Cook, stirring often, until sugar dissolves, 2 minutes. Add butter and chocolate; stir until chocolate melts and sauce is smooth, 2 minutes. Stir in vanilla and salt.

Caramel: In a small saucepan, bring sugar, butter, and cream to a boil over medium-high. Cook, stirring until butter melts and mixture is smooth. Reduce to a simmer, stirring occasionally, 5 minutes. Stir in vanilla and salt.

Whipped cream: Combine heavy cream and sugar and whisk until soft peaks form.

Refrigerate any leftover sauce and reheat gently to serve.