How did you all like this cool pick me up?
We’re giving our ovens a break this week — it’s time for some frozen pudding pops! Posting date is June 16!
- 1 tablespoon unsalted butter
- ½ cup sugar
- 2 tablespoons dark unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 large egg
- ¼ cup heavy cream
- 2 ¾ cups whole milk
- Put the butter in a large heatproof bowl and set aside.
- In a large saucepan, whisk together the sugar, cocoa powder, instant espresso powder, flour, and cornstarch. Add the egg and cream and whisk until combined.
- Place the saucepan over medium heat and slowly pour in the milk, whisking constantly. Increase the heat to medium-high and bring to a boil, whisking occasionally. After the mixture boils, continue to cook, whisking, for another 2 minutes.
- Remove from the heat and pour the mixture over the butter. Whisk vigorously for 1 minute to cool slightly. Let the mixture cool for 15 minutes, whisk vigorously for 1 minute, then pour into ice pop molds. Freeze until hard, about 6 hours. Release the pops from the mold by quickly running some hot water along the plastic surface of the mold (be sure not to let the water touch the pops), then pull the pops out of the mold.
Thumbs up on this coffee cake and on a rogue chocolate pie!
Let’s see those coffee cakes, bakers! Leave your links here!
For breakfast or a snack, this classic coffee cake is next up on our schedule. Posting date is June 2!
- 3⁄4 cup all-purpose flour
- 3⁄4 cup firmly packed dark brown sugar
- 1⁄2 teaspoon salt
- 3⁄4 cup pecans, toasted
- 6 tablespoons unsalted butter, cold, cut. into 1-inch cubes
- 1⁄2 cup sugar
- 1 teaspoon dark unsweetened cocoa powder
- 1 teaspoon cinnamon
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
- 2 1⁄4 cups sugar
- 4 large eggs
- 16 ounces sour cream
- 1 1⁄2 teaspoons pure vanilla extract
- Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.
- Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator.
- In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. If you use a metal pan, the edges of the cake will be crispy (not altogether a bad thing).
- Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.
- Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
- Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
- Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
- Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.
Honeycomb bars – delicious, and best for dessert! Plus Little Baker Bunny went rogue with the amazing s’more nut bars, and Kat classed it up with cherries and maple in hers.
Breakfast or dessert – what’s the verdict?
Next up on the schedule is a recipe that works as well for breakfast as it does for dessert — Honeycomb Bars. Posting date is May 19.
- ½ cup (1 stick) unsalted butter, softened
- ½ cup sugar
- 2 teaspoons heavy cream
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- Pinch of salt
- ¾ cup dried cherries, chopped
- ⅓ cup diced candied orange peel (see page 28)
- 2 tablespoons cake flour
- Pinch of salt
- 1⅓ cups sugar
- 1¼ cups heavy cream
- ⅓ cup honey
- ½ cup (1 stick) unsalted butter
- Shot of brandy or bourbon
- 2½ cups sliced almonds, toasted
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined.
- In a small bowl whisk together the heavy cream, egg yolk, and vanilla. Add this to the butter and sugar mixture and beat until incorporated. Scrape down the bowl and add the flour and salt until just combined.
- Turn out the mixture onto a lightly floured surface and form into an oblong disk. Wrap the disk tightly in plastic and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
- Roll out the dough into a large rectangle roughly the shape of the pan. Transfer the dough to the pan, and press into the bottom of the pan (do not press up the sides). Don’t worry if you aren’t able to roll out a perfect crust. The dough is quite forgiving and can be pressed, in pieces, into the pan by hand. Cover the dough with a sheet of parchment paper (see page 95). Place dried beans or pie weights over the dough and bake for 10 minutes. Remove the beans and parchment paper and bake for another 5 minutes. Transfer from the oven to a cooling rack. Keep the oven on while you make the filling.
- In a medium bowl, toss together the dried cherries, orange peel, cake flour, and salt. Set aside.
- In a large saucepan over medium heat, stir together the sugar, heavy cream, honey, and butter. Clip a candy thermometer to the side of the pan and bring the mixture to the soft ball stage, approximately 240 degrees F. Do not stir the mixture while it is coming to this stage.
- Once the mixture reaches 240 degrees F., add the brandy and remove from the heat.
- Fold the dry ingredients and the almonds into the hot sugar mixture and pour the mixture into the sweet tart crust. Spread the filling evenly, and smooth the top.
- Bake for about 15 minutes or until the bar is golden and bubbly.
- Remove from the oven and allow to cool completely before cutting.
- Bars can be stored at room temperature, covered and sealed, for up to 4 days.
Raves all around from our bakers for the Malt Ball Cake! And this week we have a rogue flourless chocolate cake as well!
If you’ve got cake, leave your links here!