Sour cherries, success or slump? Leave your links here!
Let’s see those cupcakes, bakers — leave your links here!
Our bakers loved this loaf (or, in one case, muffins) — what a great way to kick off fall and Baked: New Frontiers!
How did everyone enjoy our first foray into New Frontiers — and pumpkin spice season? Leave your links here!
That’s a wrap! Here’s the last roundup for Baked Occasions – thumbs up all around from our bakers.
On to Baked: New Frontiers in Baking!
Who made the last recipe on our Baked Occasions schedule? Leave your links here!
This is it for Baked Occasions — we’ve reached the end of the schedule! We’re finishing up with Peppermint Chocolate Chip Meringues. Posting date is September 10.
- 4 large egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 1 cup (200 g) granulated sugar
- 1⁄4 teaspoon peppermint extract
- Red food dye or gel
- 4 ounces (115 g) mini chocolate chips, or regular chocolate chips, roughly chopped (about 3⁄4 cup)
- Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on medium speed for 1 minute. Sprinkle the egg whites with cream of tartar and beat on medium-high speed until soft peaks form.
- Turn the mixer to medium speed and add the sugar, 2 tablespoons at a time. After all of the sugar has been added, increase the mixer speed to high and beat just until stiff peaks form; the whites should still be shiny, not dry.
- Remove the bowl from the mixer and use a rubber spatula to fold in the peppermint extract, food dye (a few drops at a time until the desired color is reached), and chocolate chips until combined.
- Drop the mixture by heaping teaspoons onto the prepared baking sheets 1 inch (2.5 cm) apart. (Alternatively, you can pipe the meringues into a Hershey’s Kiss–like shape using a pastry bag fitted with the largest round tip so that the chocolate chips can pass through.) Bake just until the meringues color and are not wet at all, 55 to 60 minutes, then turn off the oven, crack the oven door, and allow the meringues to cool completely in the oven.
Our bakers made some terrific lebkuchen this week — who says you can’t have Christmas cookies in August?
What’s the verdict on these cookies, bakers? Leave your links here!
We’re sticking with the 12 days of cookies for our last two recipes in Baked Occasions, first with a bit of a preview of the holidays, with a German gingerbread spiced cookie. Posting date is August 27.
And starting on September 24, we’re going to begin baking from the very first Baked book. For those of you that like to bake ahead, we have a sneak peek of the schedule up here.
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground ginger
- 8 ounces (225 g) honey (about 2⁄3 cup)
- 3 ounces (3⁄4 stick/85 g) unsalted butter
- 1⁄4 cup (55 g) rmly packed dark brown sugar
- 1 large egg yolk
- 1 tablespoon unsweetened dark cocoa powder
- 2 teaspoons Lebkuchengewürz (see above)
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons rum
- 1 teaspoon baking soda 21⁄4 cups (285 g) all-purpose flour
- 4 ounces (115 g) almonds, finely ground
- 3⁄4 cup (140 g) finely chopped candied orange peel
- 1 cup (115 g) confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
- 3 to 4 tablespoons (45 to 60 ml) whole milk
- 1 teaspoon pure vanilla extract
- In a bowl, whisk together all of the ingredients. Set aside.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium saucepan, stir together the honey, butter, and brown sugar, and cook over medium heat until the butter is melted and the brown sugar is dissolved. Remove the pan from the heat and set aside. Let cool.
- In the bowl of a standing mixer tted with the whisk attachment, add the cooled honey mixture and mix briefly. Add the egg yolk, cocoa powder, Lebkuchengewürz, and lemon zest, and mix at medium speed until fully combined.
- In a small prep bowl, stir together the rum and baking soda. Add to the batter and whisk to combine, about another 15 seconds.
- Replace the whisk attachment with the dough-hook attachment.
- Sift the flour into a large bowl. Stir in the almonds and candied orange peel. Add the flour mixture all at once to the mixer bowl, and stir on the lowest speed until just combined. Turn onto a well-floured surface.
- Use your hands to knead the dough until it is pliable, then form it into a small disk; the dough will be very tacky. Roll the dough into a round 1⁄2 inch (12 mm) thick, flipping it and sprinkling more flour as needed so it doesn’t stick. Use a 3-inch (7.5-cm) round (or thereabouts) cookie cutter to press out your cookies; place them on the prepared baking sheets about 1 inch (2.5 cm) apart.
- Bake until the cookies appear set and are just dry to the touch, about 12 minutes. Use a spatula to transfer the cookies to wire racks to cool completely
- Line the two baking sheets with new parchment paper.
- Sift the confectioners’ sugar and cocoa into a small bowl. Add 3 tablespoons milk and the vanilla and whisk until smooth. If the glaze is too stiff, add additional milk a teaspoon at a time to loosen.
- Working quickly, dip each cooled cookie face down into the glaze. Turn the cookies over and place them on the parchment. Allow to set completely, about 15 minutes.