Baked Sunday Mornings

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In the Oven: Nutella Chip Cookies

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For our January 29 posting date, we’re making cookies with Nutella. Nutella fans rejoice!

In the Oven: Nutella Chip Cookies
 
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Yield: about 48 cookies
Ingredients
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 4 ounces (1 stick/115 g) cold unsalted butter, cubed
  • 1 cup (220 g) firmly packed dark brown sugar
  • 1 cup (280 g) Nutella
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225 g) semisweet chocolate chips (about1⅓ cups)
  • 5 ounces (140 g) hazelnuts (about 1 cup), toasted (see page 19), husked, and coarsely chopped
Instructions
  1. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the brown sugar and Nutella and beat until fully incorporated, about 2 minutes. Scrape down the sides and bottom of the bowl and add the eggs, one at a time,
  3. beating until each is incorporated. Add the vanilla and beat again for 5 seconds.
  4. Add half of the flour mixture and mix on low speed for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
  5. Using a spatula or wooden spoon, fold in the chocolate chips and hazelnuts.
  6. Cover the bowl tightly and refrigerate for at least 4 hours or up to 48 hours.
  7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop out heaping tablespoons of dough; alternatively, use a small ice-cream scoop with a release mechanism to scoop. Using your hands, roll the dough into perfect balls and place them about 1 inch (2.5 cm) apart on the prepared baking sheets. Bake until the tops of the cookies are set and begin to show a few cracks, 11 to 13 minutes, rotating the pans once during the cooking time. Remove them from the oven and let them cool slightly, about 5 minutes, before transferring them to a cooling rack.
  9. Serve warm (a great cookie is a warm cookie, and if eaten warm, these are perfectly crunchy on the outside and chewy on the inside) or at room temperature (they will still taste just as delicious).
Notes
How to Store: The cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding

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We’re returning to the front of the book for one last pass, and we’ll wrap up in September. We plan to begin baking through the first book after we’re done with Occasions, since Baked Sunday Mornings began with book #2.

For the first bake of 2017, we’ve got a gooey Elvis-inspired bread pudding to celebrate The King’s birthday. Posting date is January 15!

Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding
 
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Yield: 8 very large and shareable servings
Ingredients
  • 3 tablespoons unsalted butter
  • 1⁄4 cup (55 g) firmly packed dark brown sugar
  • 6 very ripe medium bananas, cut into 1⁄2-inch (12-mm) slices
  • 5 large egg yolks
  • 1 large egg
  • 21⁄2 cups (600 ml) heavy cream
  • 1 cup (240 ml) whole milk 1 cup plus 2 tablespoons (290 g) smooth peanut butter
  • 2⁄3 cup (150 g) firmly packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1⁄2 teaspoon kosher salt
  • 1 loaf day-old brioche (about 12 ounces/340 g, cut into 1-inch (2.5 cm) cubes (see Notes)
  • 5 ounces (140 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 3 tablespoons confectioners’ sugar (optional)
  • 1 pint (473 ml) premium vanilla ice cream (optional)
Instructions
  1. Lightly spray eight 8-ounce (240-ml) ramekins or soufflé dishes with nonstick cooking spray (alternatively, pour a little canola oil on a paper towel and apply to the bottom and sides of the ramekins). Place four of the prepared ramekins in a large roasting pan and set aside. If you are lucky enough to own two roasting pans, you can place the remaining four ramekins in the second roasting pan. If not, bake them in two batches.
  2. In a medium skillet over medium-high heat, melt the butter and dark brown sugar together and cook until bubbly. Add the banana slices and cook until lightly browned and encased in a thick syrup, about 10 minutes, tossing frequently to ensure even caramelization. Use a spoon to transfer the bananas to a large parchment-lined platter in one layer (some of the liquid will transfer with the bananas; this is a good thing).
  3. In a very large bowl, whisk together the egg yolks and egg until blended.
  4. In a medium saucepan over medium-high heat, whisk together the heavy cream, milk, peanut butter, and light brown sugar. Cook the mixture, whisking constantly, until it is just about to boil, then remove from the heat. Whisking constantly, slowly stream about 1⁄4 cup (60 ml) of the cream mixture into the egg mixture. Continue whisking until well combined, then in a slow, steady stream, continue to add the remaining cream mixture into the egg mixture, again whisking con- stantly, until completely blended. Add the vanilla and salt and whisk vigorously for about 1 minute to release excess heat. Let stand for 5 minutes, stirring occasionally.
  5. Stir all of the cubed bread into the custard. Use a large spoon to stir and ip the mixture to make sure every piece of bread is coated completely in the custard; set aside for about 30 minutes to soak. During the soaking period, use the back of the spoon to push the bread back down into the custard every few minutes.
  6. Preheat the oven to 350°F (175°C). Bring a pot or kettle of water to a boil.
  7. Divide the chocolate equally among the prepared ramekins. On top of the chocolate, divide about half of the bread-and-custard mixture evenly among the ramekins. Add the bananas in an even layer to each ramekin. Top the banana layer with the remaining bread-and-custard mixture. Pour boiling water into the roasting pan until the water reaches about halfway up the sides of the ramekins. Bake for 25 to 30 minutes, until the custard is set: A toothpick inserted into the center of the custard should come out clean, the custard will start to pull away slightly from the sides of the ramekin, and the top will look baked, not wet. Remove the baking dish from the oven, remove the ramekins from the hot water with tongs, and allow the puddings to cool for 20 to 30 minutes. Dust the warm bread puddings with confectioners’ sugar and serve with vanilla ice cream, if desired.
Notes
How to use fresh brioche in bread pudding
You can use fresh brioche in this bread pudding recipe, but you need to toast it first so it absorbs the custard properly. Here is how we do it:
1. Preheat the oven to 350°f (175°c).
2. Cut the loaf of brioche into 1-inch (2.5-cm) cubes.
3. Place the brioche cubes on a parchment-lined baking sheet and toast for 10 to 15 minutes, tossing every 5 minutes.
4. Remove from the oven and let cool on the baking sheet, then proceed as directed.

How to Store: To store bread pudding, cool to room temperature, cover, and refrigerate for up to 3 days. Reheat bread pudding in a 250°F (120°C) oven until warm throughout (and, yes, some people happily eat the pudding directly from the refrigerator). A surprising number of people rmly believe that bread pudding tastes even better on Day Two; we like Day One and Day Two equally.

 

In the Oven: Pink Peppermint Stick Ice Cream with Homemade Hot Fudge

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Ice cream isn’t just for summertime. Posting date is December 4!

Pink Peppermint Stick Ice Cream with Homemade Hot Fudge
 
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Yield: About 1½ quarts (1.4 L) of ice cream and 1¼ cups (300 ml) of hot fudge • about 6 servings
Ingredients
For the Pink Peppermint Ice Cream
  • 2½ cups (600 ml) heavy cream
  • ¾ cup (180 ml) whole milk
  • 1 cup (200 g) granulated sugar
  • 1⁄8 teaspoon kosher salt
  • 5 large egg yolks
  • 2 teaspoons natural peppermint extract (not mint or spearmint extract)
  • ½ teaspoon pure vanilla extract
  • Red or pink food dye or gel
  • ¾ cup (115 g) crushed candy canes, plus more for garnish
For the Hot Fudge
  • 4 ounces (115 g) unsweetened chocolate, coarsely chopped
  • 3 tablespoons unsalted butter, cubed
  • ½ cup (50 g) sifted confectioners’ sugar
  • ½ cup (110 g) firmly packed dark brown sugar
  • ¼ cup (20 g) unsweetened cocoa powder, such as Valrhona
  • 3 tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • ¾ cup (180 ml) heavy cream
  • 2 teaspoons pure vanilla extract
Instructions
Make the Pink Peppermint Ice Cream
  1. In a medium saucepan, stir together the cream, milk, ½ cup (100 g) of the sugar, and the salt.
  2. Over medium-high heat, bring the mixture to a slow, consistent simmer, just before boiling, then remove it from the heat.
  3. Put the egg yolks in a large heatproof bowl. Add the remaining ½ cup (100 g) sugar and whisk the mixture until it’s pale and fully combined. While whisking constantly, slowly stream in half of the cream mixture. Then, whisking constantly, transfer the egg mixture back into the medium saucepan containing the other half of the cream mixture. Cook the custard over medium-low heat, stirring constantly until it is thick enough to coat the back of a spoon (approximately 175°F/80°C), to 10 minutes; do not boil. Remove from the heat and strain the mixture through a fine-mesh sieve into a medium bowl. Whisk in the peppermint extract, add the vanilla, and add food dye to reach the color you desire. Continue to whisk vigorously for a minute or two to release excess heat. Cover and refrigerate for at least 4 hours or overnight. (Alternatively, fill a large bowl with ice and a little bit of water, then pour the ice cream mixture into a smaller bowl and place that bowl directly on top of the ice; whisk the custard and turn the bowl until the mixture is completely cool.
  4. It is essential for the mixture to be completely chilled before adding it to the ice-cream maker.) Pour the chilled mixture into an ice-cream maker and follow the manufacturer’s directions to process, adding the crushed candy canes about 2 to 3 minutes before the ice cream is finished churning. Freeze the ice cream in an airtight container for 3 to 4 hours to freeze completely.
Make the Hot Fudge
  1. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water (double-boiler method, see page 19), and stir occasionally until the chocolate and butter are completely melted
  2. and combined. Do not boil or overheat the mixture; it should be lukewarm.
  3. In a medium saucepan, whisk together the confectioners’ sugar, brown sugar, cocoa powder, corn syrup, and salt. Stir in the cream and cook over medium-high heat until the mixture boils. Let the mixture boil for 1 minute while whisking slowly but constantly. Remove it from the heat, add the butter mixture, and whisk to combine. Transfer the sauce to a glass measuring cup with a pour spout or a serving pitcher, stir it to release excess heat, and add the vanilla. Let the mixture cool until it is just warm (it will thicken as it cools).
  4. To serve, scoop ice cream into serving bowls and pour the hot fudge over it. Sprinkle with additional crushed candy canes, if you like.
Notes
How to store: Hot fudge can be kept in an airtight container in the refrigerator for up to 4 days. Reheat (in the microwave in short bursts or on the stovetop) before serving. Leftover ice cream can be stored in the freezer in a plastic container, top covered with a layer of parchment and then sealed.