Lets hear it for granola!
Next up on the schedule: it’s time for granola! Posting date is December 30.
- 2 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 tablespoons plus 1 teaspoon vegetable oil
- ¼ cup honey
- ¼ cup firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup whole almonds
- ⅓ cup whole hazelnuts
- ⅓ cup golden raisins
- ⅓ cup dried cherries
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, toss the oats with the cinnamon and salt.
- In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
- Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand, and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
- Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
- Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
- Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.
Our bakers liked the lovely layers of lemon — and we have some rogue toffee!
Got layers of lemon? Leave your links here!
Rev up your ovens, bakers – we’re making a bright, lemon-y cake. Posting date is December 16!
- 2½ cups cake flour
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup vegetable shortening, at room temperature
- 1¾ cup sugar
- 1 tablespoon pure vanilla extract
- Grated zest of one lemon
- 1 large egg
- 1½ cups ice cold water
- 3 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ¾ cup fresh lemon juice (from about 6 lemons)
- Grated zest of 2 lemons
- 2 large eggs
- 7 large egg yolks
- ¾ cup sugar
- 4 tablespoons (1/2 stick) butter, at room temperature
- 1½ cups sugar
- ⅓ cup all-purpose flour
- 1½ cups milk
- ⅓ cup heavy cream
- 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 teaspoon pure vanilla extract
- ½ cup lemon curd
- 8 mini lemon candies
- Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour, and knock out the excess flour.
- In a large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat just until combined. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
- In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
- Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
- In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
- In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the egg mixture and whisk until just combined.
- Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes.
- Remove the bowl from the heat and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
- Set the lemon curd aside while you make the frosting. Do not refrigerate the curd unless you are saving it for future use.
- In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
- Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
- Add the vanilla extract and 1⁄2 cup of the freshly made lemon curd and con- tinue mixing until combined. If the frosting is too soft, put it in the refriger- ator to chill slightly then mix again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
- Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 cup of the remaining lemon curd on top. Add the next layer, trim, and fill with 1 cup of the lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.
Mixed reviews on this boozy pie, but we’ve got a rogue toffee maker on the loose!
Pie time! Leave your links here.
Time to make pies! Posting date is December 2.
- 1 ball of Classic Pie Dough (½ recipe; page 94), chilled
- 2 cups pecan halves, toasted
- 3 large eggs
- ¾ cup light corn syrup
- 3 tablespoons sugar
- 4 tablespoons firmly packed dark brown sugar
- 3 tablespoons unsalted butter, melted
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 3 tablespoons bourbon
- 1 cup (6 ounces) semisweet chocolate chips
- Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
- Preheat the oven to 325 degrees F. Coarsely chop ¾ cup of the pecans. Set aside.
- In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.
- Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1¼ cups pecan halves on top of the filling.
- Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.
- Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.
Our bakers got big satisfaction from these little cakes!
Who’s got whoopie pies? Leave your links here!