skillet brownies

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!

warm berries and dumplings

the goods:

1 pound frozen mixed berries
1 tablespoon fresh lemon juice
6 tablespoons sugar plus 1 teaspoon sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup buttermilk
1/8 teaspoon ground cinnamon

In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 10 minutes.



Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms.



Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar and sprinkle over dough.



Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Check after 10 minutes to make sure fruit isn't burning.



Serve warm over vanilla ice cream.

banana bread

the goods:

6 tablespoons unsalted butter, room temperature, plus more for pan
1 cup sugar
3 very ripe bananas, coarsely mashed
3 large eggs, lightly beaten
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and lightly flour a 9-by-5-inch loaf pan
In a heavy-duty mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until creamy, about 1 minutes. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
Add the flour, baking soda, baking powder, nutmeg, and salt to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.



Pour batter into the prepared pan. Bake until the loaf is dark golden brown, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let rest in pan for 5 minutes, then turn out onto a wire rack and let cool completely. Cut into thick slices and serve with butter.

carrot bread with cream cheese frosting

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 and 1/4 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 and 1/2 teaspoons vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar



Preheat oven to 350 degrees. Butter and flour a 5x9 inch loaf pan.



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



Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla.



Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.



Transfer batter to prepared pan; bake until toothpick inserted in center comes out clean, 40 to 45 minutes.



Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.



Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy.



Frost top of cooled loaf.



Enjoy!



And smile at the thought of getting your veggies this way instead of steamed ;) (thanks Martha!)

angle food cake with raspberry topping

the goods:

1 cup cake flour
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 and 1/4 cups sugar
2 teaspoon pure vanilla extract

10 ounces frozen raspberries
1/2 cup sugar

Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside.

With a mixer, beat egg whites on medium-high until foamy. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form. Add vanilla, beat to combine.



In four batches, add flour mixture to egg-white mixture. While turning the bowl, use a rubber spatula to GENTLY fold flour into the batter.



Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles.



Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.



Slice cake with a serrated knife.



For raspberry sauce, simmer raspberries with 1/2 cup sugar for 10 minutes. For homemade whipped cream, beat 1 cup heavy whipping cream with 1 tablespoon sugar and 1 teaspoon vanilla.

chocolate-pistachio torte

the goods:

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
1 and 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup buttermilk
3/4 cup shelled, unsalted pistachios, coarsely chopped

ganache:
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
1/4 cup shelled unsalted pistachios



Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.

In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.

Pour batter into prepared pan. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 55 to 60 minutes. Let cool in pan, 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, let cool completely.



While cake is cooling, make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 5 minutes.

Set cake on a serving platter. Pour ganache onto center of cake; spread evenly over the top and let run down sides. Let set, about 30 minutes. Sprinkle top with pistachios.

pumpkin cream pie

the goods:

crust:
1 and 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
3 to 6 tablespoons ice water

pie:
1 can (15 ounces) pure pumpkin puree
2 large eggs
3/4 cups packed light-brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy cream

topping:
1 teaspoon unflavored gelatin
1 and 1/2 cups heavy cream
1/4 cup granulated sugar



Make crust: In a food processor, briefly pulse flour, salt, and sugar. 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 (add up to 3 tablespoons water, 1 tablespoon at a time to receive desired consistency). Don't overmix. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch thick disk. Refrigerate until firm (about 1 hour).
On a floured work surface, roll dough to a 14-inch round. Place in a 9-inch pie plate. Gently fit into bottom and up sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Crimp rim of crust.
Preheat oven to 400 degrees. Press aluminum foil onto crust, draping over rim of pie plate. Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove weights and foil; let crust cool completely, and set aside.

Reduce heat to 350 degrees.



Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream.



Pour mixture into cooled crust.



Place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour.



Let cool on a wire rack, 1 hour; refrigerate to cool completely, 2 hours or up to overnight.



Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.



With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more.



Sprinkle with more cinnamon before serving.