A fave with a twist...
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
- Allow to cool and serve with vanilla ice cream.
- 4 large marshmallows
- 5 (2 1⁄2") square graham crackers
- 2 (1.55-oz.) milk chocolate bars, preferably Hershey's, halved
- 2 (12") wooden or metal skewers
- Build a hot fire in a charcoal grill or set a gas grill to medium-high.
- Thread marshmallows onto 2 wooden or metal skewers, 2 marshmallows per skewer; hold skewers over grill 4" above heat. Grill, turning as needed, until marshmallows are puffed and charred in spots, 4-6 minutes.
- Place 1 marshmallow on top of 1 graham cracker and top with half a Hershey bar. Continue layering crackers, marshmallows, and chocolate until you have made a tower; if chocolate isn't melted, wrap s'more in aluminum foil and grill 1-2 minutes until gooey. Serve immediately.
Gourmet this partay...
Top Pot Triple Coconut Donuts
Top Pot Donut Shop
- 3 1⁄2 cups (15 3⁄4 oz.) bread flour, sifted
- 1 tbsp. baking powder
- 1⁄2 tsp. baking soda
- 1 tsp. kosher salt
- 1⁄4 tsp. ground nutmeg
- 1⁄2 cup sugar
- 4 tbsp. unsalted butter, melted
- 4 tsp. coconut extract
- 2 tsp. vanilla extract
- 1 1⁄4 cups canned coconut milk
- 1 egg, beaten
- Canola oil, for forming and frying
- 2 cups sweetened shredded coconut
- 2 cups confectioners' sugar
- Whisk flour, baking powder, soda, 1⁄2 tsp. salt, and the nutmeg in a bowl; set aside. Combine sugar, butter, 2 tsp. coconut extract, 1 tsp. vanilla extract, 1 cup coconut milk, and egg in the bowl of a stand mixer fitted with a paddle attachment; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
- Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 370°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, about 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.
- Heat oven to 350°. Spread coconut on a parchment paper–lined baking sheet. Bake, stirring, until golden brown, 7 to 8 minutes; cool. Whisk remaining salt, extracts, and coconut milk, plus confectioners' sugar in a bowl until smooth. Dip tops of donuts in glaze, then in toasted coconut; return to rack until glaze is set.