Who’s got whoopie pies? Leave your links here!
Fall is in full swing — time to make some vanilla bean caramel apples! Posting date is November 4.
- 10 to 12 crisp apples
- 2 cups heavy cream
- 1 vanilla bean
- 2 cups sugar
- ½ cup light corn syrup
- 3 tablespoons unsalted butter
- Wash and thoroughly dry the apples. Remove the stems, then set them on parchment-lined baking sheets a few inches apart. Insert a small dowel (about 7 inches long, pencil-sharpened on one end) about three quarters of the way through each apple.
- Put the cream in a small heavy pot. Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the cream. Add the vanilla bean to the cream.
- Simmer the cream and vanilla over very low heat for 10 minutes. Do not let the mixture boil. Remove from the heat and pour the mixture through a fine-mesh sieve into a bowl to remove the vanilla bean and any other fibrous pieces. Vanilla bean flecks will remain.
- Return the vanilla cream to the pot, then add the sugar, corn syrup, and butter, making sure that the mixture doesn’t splash onto the sides of the pot. Place the pot over very low heat and stir very gently until the sugar is dissolved, to prevent burning. When the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer onto the side of the pot. Heat the caramel mixture, without stirring, to 245 degrees F.
- Meanwhile, put a few handfuls of ice in a medium bowl that is large enough to accommodate the pot with the caramel mixture.
- When the caramel mixture reaches 245 degrees F. (and stays there for at least 1 minute), remove from the heat and place the pot on top of the ice for 30 seconds to slow the cooking. Remove the pan from the ice.
- Tilt the pot toward you to create a big pool of caramel and, working fast, immediately begin dipping the apples in it. Dip each apple only once, and don’t worry about coating it evenly or completely (the more you fuss with the caramel the more difficult it will become to dip). Return the caramel-dipped apples back to the baking sheet and refrigerate until the caramel is set, about 10 minutes. Serve.
Thumbs up on the almond green tea cupcakes, and we’ve got some rogue monster cookies!
Did these cupcakes bring you good fortune? Leave your links here!
Next up on the schedule: a Marble Bundt Cake. The gentlemen bakers say that if you’re going to eat cake for breakfast, it should be this one! Posting date is October 7.
- 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 1 teaspoon unsweetened dark cocoa powder (like Valrhona)
- 3½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
- 2 ¼ cups sugar
- 4 large eggs
- 16 ounces sour cream
- 1½ teaspoons pure vanilla extract
- In the top of a double boiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.
- Preheat the oven to 350 degrees F. Spray the inside of a 10-inch bundt pan with nonstick cooking spray.
- 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 fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix 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 chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
- Spread half of the remaining plain cake batter in the prepared pan. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
- Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
Our bakers enjoyed their affogatos and we also have some rogue mocha fudgesicles and Nutella scones!
Bakers, are you hot or cold on this affogato recipe? Leave your links here!
Next up on the schedule: Monster Cookies (equal parts oatmeal cookie, peanut butter cookie, and chocolate chip cookie). Posting date is September 9!
- ½ cup all-purpose flour
- 1 tablespoon baking soda
- Pinch of salt
- 5¾ cups rolled oats
- ¾ cup (1½ sticks) cold unsalted butter, cut into cubes
- 1½ cups firmly packed light brown sugar
- 1½ cups granulated sugar
- 5 large eggs
- ¼ teaspoon light corn syrup
- ¼ teaspoon pure vanilla extract
- 2 cups creamy peanut butter
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup (6 ounces) M&Ms
- In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.
- Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.
- Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.
- Use a spatula or wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 3 days.
Raves from our bakers all around for these blondies!
Who made these malt blondies? Leave your links here!