From Easter Sweets to Flourless Treats

Mini Easter baskets!

Happy Monday everyone! If you celebrate Easter (or just take advantage of the spring-colored candy sales), you might be feeling the effects of a sugar coma. So let's all take a moment to drink a sip of water. Go ahead. Feel detoxed yet? Take another sip. ... Great! So now we're ready to eat! Perhaps you are looking ahead to Passover coming up in a few weeks, or maybe you're just feeling the need to leave the flour in the cupboard. Either way, today we celebrate flourless desserts! Three cheers for a delicious, dense cake!

Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries
Bon Appetit, March 2007

Ingredients
Brandied cherries:

• 1 750-ml bottle brandy
• 1 1/2 cups dried tart cherries
• 1 cup water
• 1 cup sugar

Cake:

Piece de resistance: giant Easter basket
Mini cookies in eggs, bag of sugar cookies,
mini lemon loafs, lemon blueberry muffins,
and mini lemon poppyseed muffins

• 10 ounces bittersweet or semisweet chocolate, chopped
• 1 1/4 cups (2 1/2 sticks) unsalted butter, diced
• 10 large egg yolks
• 1/2 cup plus 6 tablespoons sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 9 large egg whites

Ganache:

• 8 ounces bittersweet or semisweet chocolate, chopped
• 1 cup heavy whipping cream
• 1 1/2 cups hazelnuts, toasted, coarsely chopped

• Whipped cream

Directions
For brandied cherries:

1. Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.
2. Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.

For cake:

1. Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.
2. Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
3. Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

For ganache:

1. Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.
2. Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.
3. Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.

Happy baking!

Desserts to Remind Us of SPRING

Happy Friday everyone! Even with a storm looming around the corner, the air smells of spring and the flowers are starting to bud! Let's focus on that, rather than the idea of *sigh* snow. These versatile recipes are great for spring or a fabulous Easter meal.

Coconut Key-Lime Sheet Cake
Katherine Sacks

Ingredients
Coconut-Key Lime Cake:

• 1 1/2 cups unsweetened shredded coconut
• Nonstick vegetable oil spray
• 1 3/4 cups cake flour, plus more for pan
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/3 cup virgin coconut oil, melted
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups canned unsweetened coconut milk, divided
• 1 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 large eggs
• 1 tablespoon finely grated key lime zest
• 1/3 cup fresh key lime juice (from about 6 key limes)

Coconut-Key Lime Curd:

• 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
• 3 large egg yolks
• 1/2 cup sugar
• 1 teaspoon finely grated key lime zest
• 1/4 cup fresh key lime juice (from about 4 key limes)

Whipped Cream Topping:

• 1 1/2 cups cold heavy cream
• 1 teaspoon finely grated key lime zest
• 1 cup unsweetened coconut flakes

Directions
Make the Coconut-Key Lime Cake:

1. Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
2. Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
3. Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
4. Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
5. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.
6. Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.

Make the Coconut-Key Lime Curd:

1. Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.
2. Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3–4 minutes.
3. Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.

Make the Whipped Cream Topping:

1. Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
2. Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5–7 minutes. Let cool.
3. When ready to serve, sprinkle toasted coconut flakes over cake.
4. Do Ahead
5. Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.

Chef's Note: If key limes aren’t available, use regular limes.

Sweet Risotto Fritters with Strawberry-Rhubarb Compote

Melissa Kelly, Primo

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3/4 cup arborio rice
• 1/4 cup orange muscat or Late Harvest Riesling
• Pinch of freshly grated nutmeg
• Pinch of cinnamon
• 2 1/2 cups whole milk
• 3 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• Finely grated zest of 1 orange
• 1 large egg, lightly beaten
• 7 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 large egg whites
• Peanut oil, for frying
• Confectioners' sugar, for dusting
• Strawberry-Rhubarb Compote

Directions

1. Heat the olive oil in a heavy, medium saucepan. Add the rice and stir over moderate heat until coated with the oil. Add the orange muscat and cook, stirring, until it is completely absorbed. Add the nutmeg, cinnamon and 1/2 cup of the milk and cook, stirring constantly, until the milk is completely absorbed. Continue adding milk, 1/2 cup at a time, stirring constantly until it is absorbed before adding more. Cook until the risotto is creamy and porridgelike and the grains of rice are just tender. Stir in the sugar, vanilla and orange zest and transfer the rice to a bowl. Let cool slightly, stir in the beaten egg, then stir in the flour and baking powder.
2. In a medium bowl, beat the egg whites until stiff peaks form. Stir half of the beaten egg whites into the risotto, then fold in the rest.
3. In a large, heavy saucepan, heat 2 inches of peanut oil to 350°. Position a wire rack on a baking sheet and cover the rack with paper towels. Scoop rounded tablespoons of the rice into the hot oil without crowding and fry until golden brown all over, about 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Repeat to make the remaining fritters. Sprinkle the fritters with confectioners' sugar and serve warm, with the Strawberry-Rhubarb Compote.

Pistachio Pavlova with Rhubarb Cream

Gesine Bullock-Prado

Ingredients

Pavlova:

• 1 cup chopped unsalted pistachios
• 2 tablespoons cornstarch
• 5 large egg whites, at room temperature
• 1/2 teaspoon kosher salt
• 1 teaspoon distilled white vinegar
• 1 1/2 cups sugar

Rhubarb Cream:

• 4 ounces rhubarb, chopped into 1-inch pieces (1 cup)
• 1/4 cup sugar
• 1/2 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
• 1 cup hulled and quartered strawberries, plus 1/2 cup small strawberries for garnish
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1 1/2 cups heavy cream, chilled
• 1/2 cup mascarpone cheese, chilled
• 1/4 cup chopped unsalted pistachios, for garnish

Directions

1. MAKE THE PAVLOVA Preheat the oven to 350°. Line a baking sheet with parchment paper. 
In a small bowl, toss the pistachios with the cornstarch.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the salt at high speed until foamy, 2 minutes. Beat in the vinegar, then beat in the sugar, 1 tablespoon at a time, and continue beating until the whites are glossy and stiff peaks form, 8 to 10 minutes. Gently fold in the pistachio mixture. Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 10-inch round with a slight indentation in the center. Lower the oven temperature to 225° and bake the meringue for about 1 1/2 hours, until crisp but still chewy on the inside. Turn the oven off; let 
the meringue rest in the oven for 1 hour. Transfer to a rack and let cool.
3. MEANWHILE, MAKE THE RHUBARB CREAM In a small saucepan, simmer the rhubarb, sugar, lemon zest and lemon juice over moderate heat, stirring and mashing the rhubarb with the back of a wooden spoon, until the sugar is dissolved and the rhubarb breaks down, about 5 minutes. Remove the saucepan from the heat and stir in the quartered strawberries and vanilla bean paste. Let cool completely.
4. In a large bowl, using a hand mixer, beat the cream with the mascarpone at medium speed until moderately firm, about 3 minutes. Stir 1/4 cup of the whipped cream into the cooled rhubarb, then fold the mixture into the remaining whipped cream. Spoon into the center of the meringue. Garnish with the small strawberries and chopped pistachios and serve.

MAKE AHEAD: The cooled meringue can be stored in a large ziplock bag overnight.

Happy baking!

Fruit-Filled Cookies and Hamantaschen

Happy Monday! Purim is just around the corner, and the hamantaschen recipes are starting to come out again! This delightful sugar cookie is often filled with creamy poppyseeds, cherry pie cherries, or chocolatey goodness, and then pinched into a little triangle. They always remind me that spring is coming! But fruit-filled cookies aren't only a Jewish tradition. Let's take a look at yummy recipes that require a spread of jam! 

Hamantaschen:
Nutella, cherry, blueberry, and poppyseed

Start with the triangles...
Hamantaschen
Mimi Sheraton

Ingredients

• ½ cup unsalted butter
• ¼ pound real cream cheese
• ½ cup sour cream
• Pinch of salt
• 2 teaspoons sugar
• 1 large egg
• 2 ¾ cups flour, approximately
• 1 pound prune jam (lekvar)
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon rind
• ½ teaspoon cinnamon
• ⅔ cup finely chopped walnuts

Directions

1. Let butter and cream soften at room temperature. Cream them together until thoroughly blended; beat in sour cream.
2. Stir in salt, sugar and the egg.
3. Gradually beat in flour, adding just enough to make a dough that will stick together. Form a ball, wrap in waxed paper and chill overnight.
4. Before rolling out dough, prepare filling by blending prune jam with remaining ingredients. Set aside.
5. Divide dough in half; place one half in the refrigerator while you roll the first. Place a sheet of waxed paper on the counter top or pastry board and place the first half of the dough on it. Top with a second sheet of waxed paper. Using a rolling pin, roll dough between sheets of waxed paper, turning the dough over with the paper so it is rolled on both sides and lifting the sheets of paper between every two or three rollings. Dough should be about 1/8-inch thick.
6. Roll the second half of the dough in the same way.
7. Using a 3 1/2- to 4-inch round cookie cutter, cut circles from the rolled out dough. Place a well-rounded teaspoon of prune filling in the center of each circle.
8. Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed.
9. Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking.
10. Preheat oven to 400 degrees. Bake hamantaschen for about 15 minutes or until bottoms and tops are golden brown.

A recipe from Poland...

Polish Apricot-Filled Cookies

Gourmet, December 2004

Ingredients

For pastry dough

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 8 oz cream cheese, softened
• 2 sticks (1 cup) unsalted butter, softened
• 1 large egg, lightly beaten with 2 teaspoons water for egg wash

For apricot filling

• 1 3/4 cups coarsely chopped dried apricots (10 oz)
• 1/2 cup golden raisins
• 2/3 cup mild honey
• 1/4 cup sweet orange marmalade
• 1/2 teaspoon cinnamon
• 1 cup water
• Special equipment: parchment paper
• Garnish: confectioners sugar

Directions

Make dough:

1. Whisk together flour and salt in a bowl until combined.
2. Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined.
3. Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.

Make filling while pastry chills:

1. Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes. Transfer to a small bowl and cool until warm, about 20 minutes. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours.

Assemble and bake cookies:

1. Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment.
2. Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares.
3. Working quickly, place 1 heaping teaspoon filling in center of each square. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (If dough becomes too soft, freeze it on a baking sheet for a few minutes.)
4. Arrange cookies 2 inches apart on baking sheet. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet.

Note: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

From Germany...

Raspberry Jam Sandwich Cookies (Spitzbuben)

Rischart Bakery via Saveur

Ingredients

• 1 1⁄2 cups unsalted butter, softened
• 1 cup sugar
• 1 tsp. vanilla extract
• 1 egg
• 3 1⁄2 cups flour, plus more for dusting
• 1⁄2 tsp. kosher salt
• 1⁄4 cup raspberry jam
• Confectioners' sugar, for dusting

Directions

1. Heat oven to 325°. Beat butter and sugar with a hand mixer until fluffy. Add vanilla and egg; beat. Add flour and salt; mix. 
2. Transfer dough to a floured surface, form into a disk, roll until 1⁄4" thick. Using a 2" fluted round cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spaced 2" apart. Chill for 30 minutes. 
3. Using a 1 1⁄4" plain round cutter, cut out centers of half the cookies; discard centers. Bake cookies until lightly browned, 10-12 minutes; cool.
4. Dust cookie rings with confectioners' sugar. Place 1 tsp. jam in center of each whole cookie; spread to within 1⁄3″ of edge. Top each with a cookie ring.

Happy baking!

GREEN Desserts for St. Patrick's Day

Happy Monday! Last week we discussed St. Patrick's Day desserts that left out the green food coloring...but today we're going all out! The greener, the better! There are so many ways to get that fun for kids, all out green experience. For instance, take some regular cupcakes (see right), and before decorating, dye the frosting green! Easy. Vanilla frosting is a nice plain palette on which you can add a variety of color! If you're looking for something a bit more - spectacular, shall we say - check out the recipes below.

Classic...
Shamrock Shake
Kendra Vizcaino-Lico

Ingredients

• 1 1/2 cups vanilla ice cream
• 1/2 cup whole milk
• 10 drops green food coloring
• 1 teaspoon peppermint extract
• Whipped cream (optional)
• 1 maraschino cherry

Directions 

1. In a blender, combine the vanilla ice cream, milk, green food coloring, and peppermint extract, and process until smooth, about 30 seconds. Pour the shake into a glass and top with the whipped cream and maraschino cherry.

Southern cake, reimagined...

St. Patrick's Day Green Velvet Layer Cake

Food Network Kitchen

Ingredients

Cake:

• 2 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder (not Dutch process)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups buttermilk, well shaken
• 1 tablespoon green liquid food coloring
• 2 teaspoons pure vanilla extract
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 large eggs, lightly beaten

Frosting:

• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 4 teaspoons pure vanilla extract
• Pinch fine salt
• Green liquid or gel food coloring, optional
• Green candies and sanding sugar for decorating, optional

Directions

1. For the cake: Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.
2. Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely.
3. For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.
4. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.
5. To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using.

Happy baking!

How to Not Eat Green for St. Patty's

Happy Monday! Now that the Oscar parties have come and gone, it's time to move onto the next celebration. Lucky for us, you can find a holiday basically any day on the calendar (National Pig Day? National Salad Month?)...but this next one's legit. St. Patrick's Day is coming up soon, and it's time to start thinking ahead. No need to get the green food dye for today's post, here are a few recipes to liven up the party (adults only for this one).

Rum Raisin Rice Pudding
Ina Garten

Ingredients

• 3/4 cup raisins
• 2 tablespoons dark rum
• 3/4 cup white basmati rice
• 1/2 teaspoon kosher salt
• 5 cups half-and-half, divided
• 1/2 cup sugar
• 1 extra-large egg, beaten
• 1 1/2 teaspoons pure vanilla extract

Directions

1. In a small bowl, combine the raisins and rum. Set aside.
2. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
3. Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

Bacon-Bourbon Brownies with Pecans

Kat Kinsman

Ingredients

• 1/2 cup pecans
• 1/2 pound sliced bacon
• 8 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 stick plus 2 tablespoons unsalted butter
• 1 cup granulated sugar
• 1/2 packed cup light brown sugar
• 3 tablespoons bourbon
• 4 large eggs
• 1 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour

Directions

1. Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
2. In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
3. In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
4. Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.

Chocolate-Stout Tiramisu

Jason McCullar

Ingredients

Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups dark cane syrup, such as Steen's (see Note)
• 1/2 cup vegetable oil
• 1 large egg
• 3/4 cup hot water
• 1 1/2 teaspoons baking soda

Reduction

• 1 cup chocolate stout or other stout
• 1/2 cup triple sec or orange liqueur
• 1/4 cup honey

Filling

• 4 large egg yolks
• 1/3 cup confectioners' sugar
• 2 cups mascarpone (about 1 pound)
• Unsweetened cocoa powder

Directions

1. Preheat the oven to 350°. Butter a 9-inch springform pan. In a large bowl, whisk the flour, cinnamon, ginger, cloves and salt. In a medium bowl, whisk the syrup, oil and egg. In a glass cup, stir the hot water with the baking soda. In 3 alternating additions, whisk the syrup mixture and soda water into the dry ingredients.
2. Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack and let cool. Unmold the cake from the pan.
3. In a saucepan, combine the stout, triple sec and honey. Boil until reduced to 3/4 cup, 8 minutes. Pour into a shallow dish; let cool.
4. In a bowl, using a handheld mixer, beat the egg yolks and sugar until fluffy. Beat in the mascarpone.
5. Cut off and save one-third of the cake for eating. Slice the rest of the cake 1/3 inch thick. Cut the slices into 3-inch pieces, saving the scraps. Dip the slices into the reduction and place in the bottom of eight 1-cup ramekins. Dip the scraps into the reduction and use to fill in the gaps. Spread 1/4 cup of the filling over the cake in each ramekin. Repeat the layering of dipped cake and filling. Cover and refrigerate overnight.
6. Before serving, let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each ramekin and serve.

MAKE AHEAD: The recipe can be prepared through Step 4 up to 3 days in advance. Store the cake at room temperature. Refrigerate the reduction and filling separately.

NOTES: Steen's cane syrup is available from cajungrocer.com.

Happy baking!

Swoon-worthy Oscar Party Snacks

Happy Tuesday everyone! While the Oscars are swarming with controversy this year, the one thing that perhaps we can all agree upon is to eat delicious desserts on Sunday night. Here are a few ideas (to eat alone or with a group...I don't judge) to get your party going:

Mini Cheesecakes with Wine Gelees
Kate Zuckerman, The Sweet Life

Ingredients
Cheesecakes:

• 3 tablespoons unsalted butter, melted, plus more for brushing
• 7 whole graham crackers
• 1/2 cup plus 1 tablespoon sugar
• 1 large egg
• 1 large egg yolk
• Pinch of salt
• One 10 1/2-ounce log of fresh goat cheese, softened
• 1/2 cup plus 2 tablespoons crème fraîche (5 ounces)

Wine Gelees:

• 1 envelope unflavored gelatin
• 2 1/2 tablespoons cold water
• 3 tablespoons each of orange Muscat, rosé, Pinot Noir and tawny port
• 4 teaspoons sugar

Directions

1. Preheat the oven to 325°. Line a baking sheet with parchment paper. Cut out four 3-inch rounds of shirt cardboard. Brush the insides of four 3-inch-round and 2 1/2-inch-deep ring molds with butter. In a food processor, grind the crackers with the melted butter and 1 tablespoon of the sugar. Set the molds on the baking sheet and line the bottoms with the cardboard rounds, trimming to fit. Pack the crumbs into the molds; press to compact. Bake for 10 minutes. Let cool.
2. Meanwhile, in a bowl, using an electric mixer, beat the egg, egg yolk, salt and the remaining 1/2 cup of sugar at medium speed until pale and fluffy, about 2 minutes. Add the goat cheese and beat until smooth. Fold in the crème fraîche. Spoon the mixture into the molds and smooth the tops. Bake for about 30 minutes, until the cheesecakes are just set but not browned. Let the cheesecakes cool, then refrigerate them until chilled, at least 1 hour.
3. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the blade around the edge of each cheesecake. Pressing up on the cardboard, ease the cheesecakes out of the molds; return to the baking sheet. Cut four 11-by-2 1/2-inch strips of parchment paper. Wrap the paper around the perimeter of each cheesecake to form a collar that extends 1 inch above the surface; secure with tape.
4. In a small bowl, sprinkle the gelatin over the cold water and let soften. Microwave at high power for about 15 seconds or just until the gelatin is melted. Put the 4 wines in separate ramekins. Add 2 teaspoons of the sugar to the rosé and to the Pinot Noir and microwave for 20 seconds; stir to dissolve the sugar. Stir 1 teaspoon of the melted gelatin into each of the 4 wines. Let the wines stand until cooled, about 10 minutes. Pour one of the wine gelées over each cheesecake and refrigerate until chilled and set, about 20 minutes.
5. Remove the parchment-paper collar from each cheesecake. Carefully remove the cardboard bottoms and serve.

NOTES: Variation: To make one 6-inch cheesecake: Butter a 6-inch springform pan and wrap the outside in foil. Press the graham cracker crumbs evenly over the bottom and bake for 10 minutes. Set the springform pan inside a small roasting pan and fill with the cheesecake mixture. Add enough hot water to reach halfway up the side of the springform pan. Bake for 1 hour and 20 minutes, or until the cheesecake is firm and set. Remove from the water bath and let cool on a rack. Remove the foil and refrigerate until chilled. Unmold the cheesecake and wrap it in a parchment-paper collar that extends 1 inch above the surface; secure with tape. Pour 1/2 cup of one of the wines into a bowl; if using rose or Pinot Noir, add 1 tablespoon of sugar. Microwave at high power for about 30 seconds, or until the sugar is dissolved. In a small bowl, sprinkle 1 1/2 teaspoons of gelatin over 1 1/2 tablespoons of water and let soften. Heat at high power for 15 seconds, or until the gelatin is melted. Add it to the wine and let stand until slightly thickened but not set, about 10 minutes. Pour the wine gelee over the cheesecake and refrigerate for about 1 hour, or until set. Remove the paper collar before serving.

Chocolate Mousse

Bon Appetit, 1998

Ingredients

• 2 ounces bittersweet or semisweet chocolate, chopped
• 1 ounce unsweetened chocolate, chopped
• 1/4 cup plus 2 tablespoons strong coffee
• 2 tablespoons light sour cream

• 2/3 cup sugar
• 2 extra-large egg whites
• 1/4 teaspoon cream of tarter
• Pinch of salt
• 1/2 teaspoon vanilla extract

Directions

1. Combine both chocolates and 2 tablespoons coffee in heavy small saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in sour cream. Set aside.
2. Mix sugar, egg whites, cream of tarter and salt with remaining 1/4 cup coffee in top of double boiler. Using hand-held mixer, beat mixture until tripled in volume and thermometer registers 160°F.on candy thermometer, about 4 minutes. Remove from heat and continue beating 3 minutes. Transfer mixture to large bowl. Beat in vanilla extract. Fold in warm chocolate mixture. Spoon chocolate mousse into 6 small dishes and refrigerate overnight.

Chocolate-Peanut Brittle Cupcakes

Food Network Kitchens

Ingredients

Cupcakes:

• 3 sticks unsalted butter, cut into pieces
• 1 cup Dutch-process cocoa powder
• 3 1/4 cups packed dark brown sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups buttermilk
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

Brittle:

• 1/2 cup granulated sugar
• 1/4 cup creamy peanut butter
• 1/4 cup butterscotch chips

Frosting:

• 1 cup heavy cream
• 2 10 -ounce bags peanut butter chips

Directions

1. Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
2. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
3. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
4. Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.
5. Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.

Happy baking!

Hold the Chocolate on Valentine's Day

It's Thursday, and just one day closer to celebrating that magical holiday with friends, family, and loved ones. Honestly, it's really just an excuse to eat cake, am I right? This Hallmark holiday was made for bakers! Whether or not you actually choose to celebrate this not-really-a-holiday-holiday, let it be your reason to bake something special. My last post was for the chocolate lovers, but this one is for the rest of us! Before we get started, I've been busy in the bakery this week. Check out the photos for a this cupcake request. Not the usual mountain of delicious frosting clouds!                          

Puppy-themed party with
chocolate and vanilla cupcakes, topped
with cream cheese frosting

 






Sunshine Cake
Watts' Tea Shop

Ingredients
Cake:

• 18 large eggs, separated
• 2 cups sugar
• 2 tsp. cream of tartar
• 1⁄2 tsp. salt
• 2 tsp. pure vanilla extract

Filling and Frosting:

• 8 large egg yolks, plus 1 1⁄2 cups egg whites
• 1 1⁄2 cups powdered sugar
• 1 1⁄2 cups milk
• 2 cups softened unsalted butter
• 3 tsp. pure vanilla extract
• 3 cups granular sugar
• 1 1⁄2 cups water
• 3 tsp. cream of tartar
• 1 pinch salt

Directions

1. Make the cake: Heat oven to 350˚. In a mixer with a whisk attachment, beat on high egg whites, 1 cup sugar, cream of tartar, and salt until a medium peak. In a second bowl, beat egg yolks, vanilla, 1⁄2 cup water, and remaining sugar until the mixture turns pale yellow and doubles in volume. Turn mixer on low and slowly add the flour in three parts. Gently fold egg yolk mixture into the egg white mixture in three parts until blended smoothly. Divide mixture between two 10'' ungreased angel food-cake pans and bake for 45 minutes. Let each cake cool upside down, then cut into 3 layers.
2. Make the filling: In a double boiler, slowly cook egg yolks, powdered sugar, and milk until mixture thickens, then pour into a flash dish to cool thoroughly. Once custard is cooled, cream butter and 1 tsp. vanilla extract with an electric mixer set to high, stopping occasionally to scrape the bowl with a rubber spatula; add custard with the mixer on low until fully blended.
3. Make the frosting: In a medium saucepan, boil granular sugar and water until the temperature reaches 300˚ and the mixture is a light amber color and has the consistency of corn syrup. With a mixer, beat egg whites, salt and cream of tartar to a soft peaks. Slowly add sugar syrup in a steady stream and 2 tsp. vanilla; whip until cooled.
4. Assemble the cake by spreading filling between layers and covering with frosting.

Crepes with Strawberries and Muscat-Yogurt Sauce

Nichole Birdsall

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup skim milk
• 1 large egg
• Vegetable oil
• 1 cup plain low-fat yogurt
• 2 tablespoons honey
• 1 tablespoon Muscat dessert wine
• 1/4 teaspoon grated orange zest
• 24 strawberries, sliced
• Confectioners' sugar, for dusting

Directions

1. In a small bowl, whisk the flour with the salt. Add the milk, egg and 1 tablespoon of oil and whisk until smooth. Cover and let rest for 20 minutes. In another small bowl, whisk the yogurt, honey, Muscat and zest.
2. Preheat the oven to 350°. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about 3 tablespoons of the crêpe batter, swirling the pan to coat evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer to a baking sheet; repeat to make 7 more crêpes.
3. Fold the crêpes into quarters and bake until hot, 4 minutes. Place 2 crêpes on each plate. Top with the yogurt sauce and garnish with the strawberries. Dust with confectioners' sugar and serve immediately.

Salted Caramel Pots de Creme

Curtis Stone

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 vanilla bean, split lengthwise
• 1 3/4 cups heavy cream
• 3/4 cup whole milk
• 6 large egg yolks
• Flake sea salt, such as Maldon, for garnish

Directions

1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.

Storing: The pots de crème can be refrigerated for up to 2 days.
Finishing Salts: Chefs use different salts for different purposes. "Finishing salts" are not for cooking; rather, they're intended to flavor and add a bit of texture to your food as you're serving it. I am partial to Maldon salt, harvested from the sea near Essex, Britain. It has a pristine white color and very crunchy flakes.

Happy baking!