Follow Me on Pinterest

Wednesday, January 22, 2014

Countdown to the Superbowl!

Lemon poppy seed pound cake in the
foreground, pound cake in the back!
Happy Wednesday everyone! We're over a week 'til the Superbowl, but as you can imagine the NYC tri-state is all abuzz. To get you ready, I've got a few finger-friendly party desserts that'll cater to the crowd. One easy idea? Bake your favorite pound cake (or buy Sara Lee if you're busy), top with ice cream, and no one will mind using a spoon! Not enough? Check out some of these great ideas...

Chocolate Marshmallow Sandwiches
Todd English

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking soda
  • 2 1/2 sticks (10 ounces) unsalted butter, softened
  • 2/3 cup confectioners' sugar
  • 1/3 cup granulated sugar
  • 1 large egg, beaten
  • 1/4 cup honey
  • 1 tablespoon heavy cream
Filling and Topping
  • 1 3/4 cups warm water
  • 3 envelopes unflavored powdered gelatin
  • 3 cups sugar
  • 1 1/2 cups light corn syrup
  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3 ounces unsweetened chocolate—coarsely chopped, melted and cooled
  • 1 tablespoon pure vanilla extract
  • Cornstarch
  • 1 pound milk chocolate—coarsely chopped, melted and cooled slightly
  • 3 ounces white chocolate—coarsely chopped, melted and cooled slightly
  • 3 ounces semisweet chocolate—coarsely chopped, melted and cooled slightly
  1. In a large bowl, combine the all-purpose flour, whole wheat flour, salt and baking soda. In a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar and granulated sugar until light and fluffy. Beat in the egg, followed by the honey and cream. Gradually beat in the flour mixture until a dry dough forms. Pat the dough into 2 disks, wrap them in plastic and refrigerate until chilled, about 30 minutes.
  2. Preheat the oven to 350°. On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using a 3-inch round biscuit cutter, cut out 20 rounds. Place the rounds on 2 large cookie sheets and bake for 8 minutes. Turn the cookies over and bake for about 5 minutes longer, or until lightly browned. Transfer the cookies to a rack to cool. Repeat with the second disk of dough.
  3. Pour 3/4 cup of the water into a small saucepan and sprinkle the gelatin evenly over the surface. Let stand until the gelatin softens, then heat the water over moderate heat just until the gelatin dissolves completely. Keep warm.
  4. Meanwhile, in a medium saucepan, combine 2 1/2 cups of the sugar with the corn syrup and the remaining 1 cup of water and bring to a boil, stirring until the sugar dissolves. Reduce the heat to moderate and simmer until the syrup reaches 240° on a candy thermometer, about 20 minutes. Carefully stir in the warm gelatin mixture.
  5. In a standing mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until soft peaks form. With the machine on, gradually add the remaining 1/2 cup of sugar and beat until stiff peaks form. Beating constantly, slowly pour the hot sugar syrup down the side of the bowl and beat the meringue until it is thick and almost cool, about 8 minutes.
  6. Meanwhile, lightly oil a 12-by-18-inch rimmed baking sheet or jelly-roll pan. When the meringue is almost cool, beat in the melted unsweetened chocolate and vanilla. Pour the marshmallow filling into the prepared pan and smooth the surface with a large offset spatula. Let the marshmallow firm up at room temperature, at least 4 hours or overnight.
  7. Dip a 3-inch round biscuit cutter in cornstarch and cut out 20 marshmallow rounds as close together as possible. Arrange half of the cookies, face down, on a work surface. Spoon a scant teaspoon of the milk chocolate in the center of each cookie and set a marshmallow round on top. Spoon another scant teaspoon of the milk chocolate in the center of each marshmallow and cover with the remaining cookies, face up. Refrigerate the cookies until the chocolate hardens, about 5 minutes.
  8. Line 2 large baking sheets with wax paper. Dip the top of each sandwich into the milk chocolate, letting any excess drip back into the bowl. Set the sandwiches on the baking sheet, chocolate side down. Spread the remaining milk chocolate over the sandwiches, coating them completely. Using a small spoon, drizzle the white and semisweet chocolates over the sandwiches and refrigerate until set.
MAKE AHEAD The sandwiches can be stored in an airtight container for 3 days.

Gooey Chocolate-Chip Sandwich Bars
Sally Sampson

  • 2 cups semisweet chocolate chips
  • One 14-ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Dried Cranberry and Chocolate Cookie dough (see below)
  1. Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Line the dish with parchment paper, leaving 1 inch of overhang on the long sides.
  2. In a small saucepan, melt the chocolate chips in the sweetened condensed milk over low heat, stirring constantly, until smooth and thickened, 3 to 5 minutes. Remove from the heat. Stir in the vanilla and let cool to room temperature.
  3. Press half of the cookie dough into the prepared baking dish. Pour the cooled chocolate mixture over the dough and spread evenly. Top with small dollops of the remaining cookie dough; don't worry if the dollops don't completely cover the chocolate mixture. Bake for 20 to 25 minutes, until the top is lightly browned. Let cool completely before cutting into bars.
MAKE AHEAD The bars can be stored in an airtight container for up to 4 days. 
NOTES The cranberries can be omitted from the cookie dough if desired.

Dried Cranberry and Chocolate Cookie Dough
Sally Sampson

  • 2 cups all-purpose flour
  • 1 cup quick-cooking or old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 sticks unsalted butter (10 ounces), at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups semisweet or white chocolate chips
  • 1 1/2 cups dried cranberries
In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.

Homemade Yodels
Sue McCown

  • 5 large eggs, separated
  • 3/4 teaspoon cream of tartar
  • 1 1/4 cups confectioners' sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa, plus more for dusting
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 1/4 cups plus 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons sour cream
  • Pinch of salt
  • 12 ounces bittersweet or semisweet chocolate, chopped
  • 1/4 cup vegetable oil
  1. Preheat the oven to 325°. Lightly butter two 10 1/2-by-15 1/2-inch jelly roll pans and line the bottoms with parchment paper. Butter the paper. Dust the pans with flour, tapping out any excess.
  2. In a large bowl, using an electric mixer, beat the egg whites with 1/2 teaspoon of the cream of tartar at high speed until soft peaks form. Add 1/2 cup of the confectioners' sugar and beat at high speed until stiff and glossy.
  3. In another large bowl, beat the egg yolks until pale, about 2 minutes. Add the flour, 3 tablespoons of cocoa, 1/2 cup of the confectioners' sugar and 1 teaspoon of the vanilla and beat at low speed until combined. Beat in one fourth of the egg whites, then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans and spread in a thin, even layer. Bake the cakes for 6 minutes, until firm and slightly puffed. Transfer the pans to a rack and let cool for 5 minutes.
  4. Run the tip of a knife around the edge of the cakes. Dust the cakes with cocoa and cover each one with a sheet of wax paper slightly larger than the pan. Invert the cakes onto the wax paper and remove the pans. Cover the cakes with plastic wrap to keep moist.
  5. In a small bowl, combine 2 tablespoons of very hot water with 2 tablespoons of the granulated sugar and stir until the sugar is dissolved. Let the sugar syrup cool to room temperature.
  6. In a small saucepan, combine the remaining 1/2 cup of granulated sugar and 1/4 teaspoon of cream of tartar with 3 tablespoons of water and cook over moderately high heat, washing down the sides of the pan with a wet pastry brush and gently swirling the pan, until a deep amber caramel forms, about 6 minutes. Remove from the heat. Add 1/4 cup plus 2 tablespoons of the heavy cream and the butter and stir just until combined. Cook over high heat for 1 minute. Transfer the caramel sauce to a heatproof bowl and let cool completely.
  7. In a large bowl, using an electric mixer, combine the remaining 1 cup of heavy cream with 1/4 cup of the confectioners' sugar and 1/2 teaspoon of the vanilla. Beat in the sour cream and salt, then beat until firm peaks form. Fold in the cooled caramel sauce and refrigerate.
  8. Peel the parchment paper off both cakes and brush the surfaces with the sugar syrup. Spread the caramel cream over each cake in a thin even layer. Working with the long side nearest you, roll up each cake, using the wax paper to help you form a tight roll. Wrap the rolls in the wax paper, transfer to a baking sheet and freeze until very firm, about 2 hours.
  9. Melt the chopped chocolate in a medium microwave-safe bowl. Whisk in the oil. Let the glaze cool slightly. Line a baking sheet with wax paper. Unwrap the rolls and cut each one into 5 pieces. Working quickly, dip both ends of each roll into the chocolate glaze, then dip the tops and bottoms, letting any excess glaze drip back into the bowl. Place the rolls on the prepared baking sheet and refrigerate just until the glaze is completely set. Serve the yodels cold or at room temperature.
MAKE AHEAD The chilled yodels can be individually wrapped in plastic and refrigerated for up to 4 days or frozen for up to 2 weeks.

Happy baking!

No comments:

Post a Comment