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In the Oven: Chocolate Pop Tarts with Peanut Butter and Jam Filling

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We’re in the home stretch for Baked Occasions… Next up is the gentlemen bakers’ riff on a nostalgic treat. Posting date is August 13!

Chocolate Pop Tarts with Peanut Butter and Jam Filling
 
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Yield: 10 pop tarts
Ingredients
For the Chocolate Pop Tart Dough
  • 1 cup (130 g) all-purpose flour
  • 1 cup (130 g) cake flour
  • 2 tablespoons unsweetened dark cocoa powder
  • 2 tablespoons granulated sugar
  • 1 1⁄2 teaspoons kosher salt
  • 1 large egg
  • 1 tablespoon whole milk
  • 1 tablespoon heavy cream
  • 1 tablespoon pure vanilla extract
  • 8 ounces (2 sticks/225 g) frozen unsalted butter, cut into 1⁄2-inch (12-mm) cubes
For the Peanut Butter and Jam Filling
  • 3⁄4 cup (195 g) creamy peanut butter
  • 4 ounces (115 g) dark chocolate, coarsely chopped
  • 1⁄2 cup (120 ml) heavy cream
  • 1⁄2 teaspoon pure vanilla extract
  • 1 1⁄2 to 2 cups (480 to 640g) strawberry jam or preserves
For the Cocoa Frosting
  • 2 to 2 1⁄2 cups (225 to 280 g) confectioners’ sugar
  • 1⁄4 cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder
  • 1⁄4 cup plus 2 tablespoons (90 ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 2 ounces (1⁄2 stick/55 g) unsalted butter, softened, cut into cubes
For Décor
  • White, yellow, and orange sprinkles (optional)
Instructions
MAKE THE CHOCOLATE POP TART DOUGH
  1. In the bowl of a standing mixer fitted with the paddle attachment, stir together the all-purpose flour, cake flour, cocoa powder, sugar, and salt.
  2. In a glass measuring cup, whisk together the egg, milk, cream, and vanilla until combined. Set aside.
  3. Remove the mixing bowl from the standing mixer and scatter the frozen butter over the dry mixture. Using a pastry cutter, cut the butter into the dry mix until the mixture is pebbly and the butter chunks are lentil size.
  4. Place the mixing bowl back on the mixer, add the wet ingredients, and beat on the lowest or second-lowest speed until the mixture comes together and a dough starts to form. Turn the dough out onto a very lightly floured surface and bring it fully together with your hands, kneading ever so gently. Do not overwork this dough. Form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
MAKE THE PEANUT BUTTER AND JAM FILLING
  1. Place the peanut butter and chocolate in a medium heatproof bowl.
  2. In a small saucepan, heat the cream over medium heat until it just begins to bubble around the edges of the pan. Remove from the heat and immediately pour it over the peanut butter and chocolate. Let stand for 1 minute. Starting in the center of the bowl and working your way out to the edges, whisk the mixture by hand until it is completely smooth. Whisk in the vanilla until just combined. Set aside to cool to room temperature. The mixture will thicken as it sets.
ASSEMBLE THE POP TARTS
  1. Line two baking sheets with parchment paper.
  2. Remove the dough from the refrigerator and divide it in half. Rewrap half of the dough and return that portion to the refrigerator. Place the other half on a flour-dusted work surface and dust a rolling pin with our as well. Roll out the dough (it will be sticky) into a rectangle approximately 10 by 13 inches (25 by 33 cm), about 1⁄8 to 1⁄4 inch (3 to 6 mm) thick. (If the dough becomes too sticky, return it to the refrigerator to chill.) Cut the dough into 3-by-4-inch (7.5-by-10-cm) rectangles. If you have scraps, you should be able to reroll them at least once and cut more rectangles. Place the rectangles on one of the prepared pans and refrigerate them. Roll out and cut up the second half of the dough, place the rectangles on the second prepared pan, and refrigerate for at least 45 minutes. You should end up with approximately 20 rectangles in total, the same amount on each sheet and an even number altogether.
  3. Place the peanut butter filling in a large zip-tight plastic bag. If it does not feel thick enough to pipe just yet, pop the filling in the refrigerator for 5 to 10 minutes to help it set quickly. Snip a small corner of the bag to create a do-it-yourself pastry bag and set aside. Do the same with another plastic bag and the jam.
  4. Remove the first pan of chilled dough. Pipe the peanut butter filling in a Z shape over the top of the rectangles, making sure to leave a 1⁄2-inch (12-mm) space along the perimeter. Pipe the jam in an inverse Z shape over the peanut butter lling, again making sure to leave a 1⁄2-inch (12-mm) space along the perimeter. Using a pastry brush, brush water along the exposed 1⁄2-inch (12 mm) perimeter of the dough.
  5. Remove the second pan of dough from the refrigerator. Carefully place each of these chilled rectangles directly on top of the filling on the first pan of rectangles, lining up the edges of the rectangles. Seal the pop tarts by pressing the dough together along all four edges. Dip the tines of a fork in flour and use the tines to crimp the sealed border of the dough. Using the same fork, prick the surface of each pop tart three or four times to create vents. Place the pan back in the refrigerator for 20 to 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. Bake the pop tarts, rotating the pan halfway through the baking time, until the tops of the tarts appear dry to the touch, 12 to 18 minutes. Transfer the pan to a wire rack to cool completely.
MAKE THE COCOA FROSTING
  1. In the bowl of a standing mixer fitted with the paddle attachment, mix 2 cups of the confectioners’ sugar with the cocoa powder until uniform in color. Add 1⁄4 cup of the milk and the vanilla and keep mixing until the frosting starts to come together; the texture should be thick and almost sandy. Add the cubed butter all at once and beat on medium-high speed until the frosting looks spreadable. If the frosting is too thin, add a little more sugar; if it is too thick, add a little more milk.
  2. Use an offset spatula to frost each cooled pop tart. Top with a pinch of white, yellow, and orange sprinkles, if you like. Allow to set for 15 minutes, then serve immediately.
Notes
How to store: The pop tarts taste best when eaten within 24 hours.

 

In the Oven: Peanut Butter Blossoms

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We’re still making holiday cookies in July… Next up: Peanut Butter Blossoms. Posting date is July 30!

Peanut Butter Blossoms
 
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Yield: 36-48 cookies
Ingredients
  • 36 to 48 Hershey’s Kisses
  • 1 1⁄2 cups (170 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 cup (50 g) vegetable shortening, cool but not cold
  • 2 ounces (1⁄2 stick/55 g) unsalted butter, cool but not cold
  • 3⁄4 cup (195 g) creamy natural peanut butter
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 g) firmly packed dark brown sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • 1⁄3 cup (80 g) demerara sugar
Instructions
  1. Remove the wrappers from all 48 Hershey’s Kisses and place in a bowl. Set aside.
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter on medium-high speed until smooth and combined. Add the peanut butter and beat again on medium speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl, and add the granulated and brown sugars. Continue beating until fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat until completely blended, 1 to 2 minutes. Scrape down the sides and bottom of the bowl and add half of the our mixture. Beat on medium speed for about 30 seconds, stop the mixer, and add the remaining flour mixture. Continue beating until completely blended, about 1 more minute.
  4. If the dough feels a little wet, cover the bowl with plastic wrap and refrigerate to firm it up, about 30 minutes or up to 1 hour. Otherwise, move directly on to the next step.
  5. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the demerara sugar in a small shallow bowl.
  6. Scoop and roll the dough into balls about 1 inch (2.5 cm) in diameter. Roll them in the demerara sugar to coat and place them on the prepared baking sheets about 11⁄2 inches (4 cm) apart. Bake, rotating the sheets halfway through the baking time, until the cookies appear set and are dry to the touch, 8 to 10 minutes.
  7. Remove the sheets from the oven, and place them on cooling racks. Immediately gently press a Hershey’s Kiss into the center of each cookie, making sure it’s good and snug so it doesn’t fall out when cooled. The cookie will crack around the edges. Cool completely and serve.
Notes
How to store: The cookies can be kept, tightly covered, at room temperature for up to 3 days.

 

In the Oven: Exceedingly Chocolate Crinkles

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We’re down to our last five recipes in Baked Occasions. Join us in late September as we start to bake our way through the first Baked book – Baked: New Frontiers in Baking. Schedule will be posted soon.

Now on to our next recipe – we’re continuing with more chocolate, this time in the form of crinkly cookies. Posting date is July 16!

Exceedingly Chocolate Crinkles
 
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Yield: 24 to 30 cookies
Ingredients
  • 1¼ cups (160 g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon kosher salt
  • 6 ounces (170 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 2 ounces (1⁄2 stick/55 g) unsalted butter, cut into tablespoons
  • 1 teaspoon instant espresso powder
  • 2 large eggs, at room temperature
  • 1⁄4 cup (50 g) granulated sugar
  • 1⁄2 cup (110 g) firmly packed dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 3⁄4 cup (85 g) confectioners’ sugar, sifted
  • 2 tablespoons fleur de sel (optional)
Instructions
  1. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. Place the chocolate and butter in a large heatproof bowl set over a pan of simmering water (double- boiler method, see page 19), and stir occasionally until they are almost completely melted and combined. Stir in the espresso powder. Remove from the heat and continue stirring until the last remaining chunks of chocolate and butter are melted. Let cool to room temperature.
  3. In the bowl of a standing mixer tted with the paddle attachment, beat the eggs, granulated sugar, and brown sugar together on medium speed until smooth and the color of a very light cappuccino, 3 to 4 minutes. Add the vanilla and beat again until incorporated. Scrape the chocolate mixture into the bowl and beat until combined. Scrape down the sides and bottom of the bowl, and add the flour mixture all at once. On the lowest speed possible, beat the mixture until just incorporated; do not overmix. Cover the bowl tightly and refrigerate the dough for at least 2 and up to 24 hours.
  4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the confectioners’ sugar in a small wide bowl.
  5. Remove the dough from the refrigerator. Scoop and form the dough into balls about 1 inch (2.5 cm) in diameter. Roll them in the confectioners’ sugar to coat and place on the prepared baking sheets about 11⁄2 inches (4 cm) apart. If the cookies do not pick up enough confectioners’ sugar at first pass (which is important for visual flair), go back and give the cookies a second roll.
  6. Bake, rotating the sheets halfway through the baking time, until the cookies start to firm up along the edges, 9 to 12 minutes. If anything, pull these cookies a minute before you think they are done; they still taste fantastic slightly underbaked (with a gooey brownie-like texture inside). While they are still hot from the oven, sprinkle the tops of them with a little fleur de sel, if you like. Let the cookies cool on the baking sheets for 5 minutes. Serve warm or transfer the cookies to a wire rack and let them cool completely.
Notes
How to store: The cookies can be kept, tightly covered, at room temperature for up to 2 days.

 

In the Oven: Hot Chocolate Pudding Cake

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In honor of National Chocolate Pudding Day, we’re making Hot Chocolate Pudding Cake! Posting date is July 2.

Hot Chocolate Pudding Cake
 
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Yield: 9 to 12 servings
Ingredients
For the Hot Chocolate Pudding Cake
  • 3⁄4 cup plus 2 tablespoons (105 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 2 large egg yolks
  • 1⁄2 cup (120 ml) well-shaken buttermilk
  • 2 tablespoons canola oil
  • 2 ounces (1⁄2 stick/55 g) unsalted butter
  • 1 1⁄2 ounces (40 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 1⁄3 cup (30 g) unsweetened dark cocoa powder, such as Valrhona
  • 3⁄4 cup (165 g) firmly packed dark brown sugar
  • 1 tablespoon pure vanilla extract
For the Chocolate Topping
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 g) firmly packed dark brown sugar
  • 1⁄4 cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder, such as Valrhona
  • 1 1⁄4 cups (300 ml) boiling water
  • 1 1⁄2 teaspoons instant espresso powder
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped (about 1⁄3 cup)
For the Assembly
  • Vanilla ice cream (optional, but highly recommended)
Instructions
MAKE THE HOT CHOCOLATE PUDDING CAKE
  1. Preheat the oven to 350°F (175°C). Lightly spray the sides and bottom of an 8-by-8-by-2-inch (20-by-20-by-5-cm) baking dish with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another small bowl or glass measuring cup, whisk together the egg yolks, buttermilk, and oil. Set aside.
  4. Melt the butter and chocolate in a large heatproof bowl placed over simmering water (double-boiler method, see page 19) set over low heat until almost completely melted. Add the cocoa powder and whisk until the mixture is combined and completely melted. Remove it from the heat and continue whisking gently for about 1 minute to cool the mixture slightly. Add the brown sugar and vanilla and continue whisking until completely combined. Whisk in the buttermilk mixture until incorporated, then, using a rubber spatula, gently fold in the flour mixture. Transfer the batter to the prepared pan, and set aside.
MAKE THE CHOCOLATE TOPPING
  1. In a medium bowl, stir together both sugars and the cocoa powder. You might need to use your fingers to rub the clumps of brown sugar into the rest of the mix.
  2. Stir the boiling water and instant espresso powder together in a small bowl.
  3. Sprinkle the chocolate chunks over the cake batter. Then sprinkle the sugar mixture over the chocolate chips and batter, covering it completely. Pour the hot espresso liquid evenly over the top of the sugar mixture. Bake the cake in the center of the oven until the cake looks set but still feels jiggly in the center, 35 to 40 minutes.
  4. Remove the cake from the oven and let it rest about 20 minutes, then slice and serve warm. Slices can be served upside down (with pudding on top), or serve each slice on a plate and spoon the pudding (the batter in the bottom of the pan) alongside the cake. Serve with vanilla ice cream, if you like.
Notes
How to store: Leftover cake can be stored in the refrigerator, wrapped tightly in plastic, for up to 3 days. To reheat, cook individual portions in the microwave for 20- to 30-second bursts, until warmed through.

 

In the Oven: Peanut Butter Butterscotch Cookies

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Get out your sheet pans, bakers – we’re back to cookies! Posting date is June 18.

Peanut Butter Butterscotch Cookies
 
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Yield: About 24 cookies
Ingredients
  • 1 cup plus 2 tablespoons
  • (145 g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 5 ounces (1¼ sticks/140 g) unsalted butter, softened
  • 5 ounces (140 g) smooth peanut butter, at room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) firmly packed dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 ounces (115 g) butterscotch chips
  • 1 tablespoon sea salt (optional)
Instructions
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and lump-free. Add the peanut butter and beat until combined.
  4. Add both sugars and continue beating on medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat again until completely incorporated. Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and beat until just incorporated, about 30 seconds. Use a wooden spoon or rubber spatula to stir in the butterscotch chips.
  5. Scoop and roll the dough into balls about 1 inch (2.5 cm) in diameter. Place them on the prepared
  6. baking sheets about 1½ inches (4 cm) apart. Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt, if you like. Continue baking until the cookies just start to brown on the edges, another 5 to 6 minutes. Remove from the oven and place the sheets on cooling racks for 5 minutes. Transfer the cookies from the sheets to wire racks and allow to cool completely.
Notes
How to store: The cookies can be served immediately or stored in an airtight container at room temperature for
up to 3 days.

 

In the Oven: Salted Caramel Chocolate Cupcake Shakes

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Time to get out your blenders, bakers — Salted Caramel Chocolate Cupcakes Shakes (or whatever cake/cupcake + ice cream combination strikes your fancy) are next up on the schedule. Posting date is June 4!

Salted Caramel Chocolate Cupcake Shakes
 
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Yield: Two mini (but rich) milk shakes
Ingredients
  • 1⁄4 cup (60 ml) very cold whole milk, plus more as needed
  • 3 cups (1 1⁄2 pints/710 ml) salty caramel ice cream (see Baked Note)
  • 2 frosted chocolate cupcakes (we suggest Red Wine Chocolate Cupcakes, page 117)
  • Whipped cream (see page 122)
  • Sprinkles (optional)
Instructions
  1. Freeze two (4-ounce/120-ml) old-fashioned glasses for at least 30 minutes.
  2. Pour the milk into the blender. Add the ice cream and cupcakes and blend until thick and creamy, about 10 seconds. A good milk shake should be eaten with a spoon, so if it seems too thin, add a little more ice cream and blend again. Likewise, if the milk shake seems too thick, add a few more tablespoons of cold milk and blend again.
  3. Divide the shake between the two chilled glasses, top each with whipped cream, and sprinkles if you like, and serve immediately.

In the Oven: Old-School Oatmeal Chocolate Chip Cookies

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Both National Chocolate Chip Cookie Day (May 15) and Teacher Appreciation Day (May 9) will be over by the time we post our results for these throwback cookies, but every day is a good day for cookies. Posting day is May 21!

Old-School Oatmeal Chocolate Chip Cookies
 
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Yield: 40 to 48 cookies
Ingredients
  • 3 cups (480 g) rolled oats
  • 3⁄4 cup (90 g) all-purpose flour
  • 3⁄4 cup (105 g) bread flour
  • 1 1⁄2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon 1⁄4 cup (50 g) vegetable shortening, cold
  • 6 ounces (1 1⁄2 sticks/170 g) unsalted butter, cold and cubed
  • 1 1⁄2 cups (330 g) firmly packed dark brown sugar
  • 1⁄2 cup (100 g) granulated sugar
  • 2 tablespoons (30 ml) bourbon
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon molasses
  • 2 tablespoons heavy cream
  • 1 large egg
  • 1 large egg yolk
  • 12 ounces (340 g) semisweet chocolate chunks (about 2 cups)
  • Fleur de sel, for sprinkling
Instructions
  1. In the bowl of a food processor, process 2 1⁄4 cups (360 g) of the oats until they are a mix of fine and coarsely ground pieces.
  2. In a large bowl, whisk together the flour, bread flour, salt, baking soda, baking powder, and cinnamon. Stir in the processed oats and the remaining 3⁄4 cup (120 g) whole oats.
  3. In the bowl of a standing mixer fitted with the paddle attachment, mix the shortening and butter on medium speed until blended (do not worry about eliminating all the lumps at this point). Add both sugars, the bourbon, vanilla, and molasses, and beat again until the mixture is well combined, about 1 minute. Add the cream, egg, and egg yolk, beating until the mixture looks light and fluffy. Turn the mixer to the lowest speed and slowly stream in the oat mixture. Scrape down the sides and bottom of the bowl and mix until just combined (you might need to use your hands to fully incorporate). Using a wooden spoon, fold in the chocolate chunks. Refrigerate the dough for at least 8 hours or overnight. (Making the cookie dough 2 days in advance lets the flavors develop fully, but it’s not necessary.)
  4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  5. Using a small ice-cream scoop with a release mechanism (or a small spoon and your hands), form balls from heaping tablespoons of dough and place them about 1 1⁄2 inches (4 cm) apart on
  6. the prepared baking sheet. Sprinkle the top of each cookie with a little eur de sel.
  7. Place the sheet pan in the oven and bake, rotating the pans halfway through the baking time, until
  8. the edges of the cookies are golden brown or just start to darken, 11 to 13 minutes.
  9. Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack
  10. to cool completely.
Notes
How to store: These cookies can be stored in an airtight container for up to 3 days.

In the Oven: Black Forest Cupcakes

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Who knew there was a Black Forest Cake Festival? We’re marking the occasion with Black Forest Cupcakes! Posting date is May 7.

Black Forest Cupcakes
 
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Yield: 24 cupcakes
Ingredients
For the Black Forest Cupcakes
  • 1 ounce (28 g) good-quality dark chocolate (60 to 72% cacao), chopped
  • 1⁄2 cup (40 g) unsweetened dark cocoa powder, such as Valrhona
  • 2⁄3 cup (165 ml) hot coffee
  • 1⁄3 cup (75 ml) whole milk
  • 1 1⁄3 cups (170 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 5 ounces (11⁄4 sticks/140 g) unsalted butter, cool but not cold, cut into 1⁄2-inch (12-mm) cubes
  • 1 cup (220 g) firmly packed dark brown sugar
  • 1⁄2 cup (100 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
For the Filling
  • 1 scant cup (7 ounces/ 200 g) cherry preserves
  • 2 tablespoons kirsch
For the Frosting
  • 5 large egg whites, at room temperature
  • 1 1⁄2 cups (300 g) granulated sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
For the Assembly
  • Chocolate sprinkles
  • 24 fresh cherries with stems
Instructions
MAKE THE BLACK FOREST CUPCAKES
  1. Preheat the oven to 325°F (165°C). Line two 12-cup cupcake pans with paper liners.
  2. Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the coffee directly over them, let sit for 1 minute, and whisk until combined. Add the milk and whisk until smooth.
  3. In another bowl, sift together the flour, baking soda, and salt. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the flour mixture in three parts, alternating with the chocolate mixture, and beginning and ending with the flour mixture.
  5. Fill the prepared cups about three-quarters full. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer the pans to a wire rack and let cool for 15 minutes. Turn the cupcakes out onto the rack, place them right side up, and let them cool completely.
MAKE THE FILLING
  1. In a small bowl, combine the cherry preserves with 1 tablespoon kirsch. Mix and set aside.
MAKE THE FROSTING
  1. Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
  2. In a medium saucepan over low heat, stir together 1 1⁄4 cups (250 g) of the sugar, the corn syrup, and 1⁄4 cup (60 ml) water. Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer to the side of the pot. Without stirring, heat the mixture to almost 235°F (113°C; almost the soft-ball stage). Remove the pan from the heat and let the syrup fully reach 235°F (113°C), but not higher.
  3. Sprinkle the remaining 1⁄4 cup (50 g) sugar over the soft peaks of the egg whites and turn the mixer to low. Slowly stream in the hot sugar syrup. Once all the syrup has been added, increase the speed to medium-high and beat the icing until it is thick and shiny, about 7 minutes. Add the vanilla and beat again for 10 seconds. Set aside.
ASSEMBLE THE CUPCAKES
  1. Line up the cupcakes on a sheet tray. Stick a large round pastry tip (the kind you usually use in tandem with a pastry bag) into the center of each cupcake, pressing it about halfway down, essentially coring the cupcake. (Alternatively, you can use a small paring knife.) Remove the excess cake.
  2. Using a pastry brush, spread the remaining tablespoon of plain kirsch on each cupcake top. Spoon a teaspoon of the cherry preserves mixture into each cored cupcake.
  3. Transfer the frosting to a large pastry bag using the same large round pastry tip you used to core the cupcakes. Generously pipe frosting onto each cupcake.
  4. Sprinkle each with chocolate sprinkles and top with a cherry. Serve immediately.
Notes
How to Store: The frosting used on these cupcakes tastes best when eaten within 24 hours (even better within 12 hours); however, if you have leftovers, you can cover them tightly and store at room temperature for up to 2 days.

 

In the Oven: Caramel Candy Popcorn Balls

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Do you have a special administrative professional in your life? If so, these popcorn balls are the perfect way to show your appreciation on Administrative Professionals Day. If not, well, treat yourself! Posting date is April 23.

Caramel Candy Popcorn Balls
 
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Yield: 12 to 16 (2- to 3-inch / 5- to 7.5-cm) popcorn balls
Ingredients
  • 18 cups (about 250 g, depending on the brand) lightly salted popped popcorn (about 2 to 3 microwave-popcorn bags’ worth)
  • 2 cups (440 g) firmly packed dark brown sugar
  • 1⁄2 cup (100 g) granulated sugar
  • 1⁄2 cup (120 ml) light corn syrup
  • 1⁄2 cup (120 ml) heavy cream
  • 2 ounces (1⁄2 stick/55 g) unsalted butter, cut into cubes, plus more for the bowl
  • 1 tablespoon pure vanilla extract
  • 11⁄2 teaspoons baking soda
  • 1 cup (210 g) M&M’s, or any other mix-in (like salty peanuts, tofee bits, or coarsely chopped salted, toasted almonds)
Instructions
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Divide the popcorn between the sheets and spread it in an even layer. Place the sheets in the oven for 5 minutes, then remove from the oven and use a metal spatula to flip the popcorn. Return the sheets to the oven and continue baking until the popcorn is very dry and crunchy, about 5 more minutes; bake longer if you can, but do not let it brown or burn. Remove the sheets from the oven and place them on a cooling rack.
  3. Lightly grease a large (preferably shallow, wide, and metal) bowl - the largest bowl you have - with butter or nonstick spray.
  4. In a medium heavy-bottomed saucepan, combine both sugars, the corn syrup, heavy cream, and butter. Cook the mixture over medium heat, gently stirring together with the handle of a wooden spoon until the sugar is almost dissolved. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Stop stirring and increase the heat to high. Boil the mixture until it reaches the soft-ball stage (238°F to 240°F / 114°C to 116°C), about 5 minutes.
  5. Meanwhile, transfer the popcorn to the large prepared bowl. Lightly grease or spray a heatproof rubber spatula and the existing parchment paper on the sheet pans (you do not need to change it).
  6. Once the sugar mixture has reached the soft-ball stage, remove it from the heat and add the vanilla and baking soda. The mixture will foam for a few seconds; when it subsides, stir gently to combine.
  7. Pour the caramel over the popcorn and, working very quickly with the prepared spatula, coat the popcorn with the caramel. Add the M&M's and quickly distribute throughout the mixture (you can fully integrate the mix-ins while shaping the popcorn balls). Working quickly, use your hands to form the popcorn into 2- to 3-inch (5- to 7.5-cm) balls. Place them on the prepared baking sheets to set.
Notes
How to Store: The popcorn balls can be stored in an airtight container for up to 1 week.

 

In the Oven: S Cookies

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Up next on the schedule: a cookie from Renato’s family that’s meant for dunking! Posting date is April 9.

S Cookies
 
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Yield: 50 to 60 cookies
Ingredients
  • 6 cups (770 g) all-purpose flour
  • 1⁄4 teaspoon kosher salt
  • 1⁄3 cup (75 ml) whole milk
  • 1 1⁄2 cups (300 g) granulated sugar
  • 3 large eggs, at room temperature
  • 3⁄4 cup (180 ml) vegetable oil
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons baking powder
  • 2 to 3 tablespoons vegetable shortening
Instructions
  1. In a medium bowl, whisk together the flour and salt. Set aside.
  2. In a small saucepan over low heat, heat the milk and sugar. Stir gently until the sugar is mostly dissolved and the mixture is warm to the touch. Remove the pan from the heat and set it aside to cool.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs at medium-low speed for a few seconds. Keep the mixer on low and stream in the sugar mixture, followed by the oil and vanilla bean paste. Keep mixing until the liquid is completely incorporated. Stop the mixer and add the baking powder. Mix on low speed to incorporate. Scrape down the sides and bottom of the bowl and add the our mixture in four parts, mixing after each addition until just incorporated.
  4. Very lightly grease a kneading surface with the vegetable shortening. Turn the dough out (it will be crumbly) onto the surface. Rub the shortening into your hands and knead the dough until it is shiny and uniform, about 1 minute. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
  5. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Cut o ff a handful of dough, rewrapping the remaining dough so it doesn’t dry out.
  7. Using your hands, roll the dough into one 15-inch- (38-cm-) long rope, then cut the rope into three 5-inch (12-cm) segments. Form each into a tight, compact S shape on the baking sheets. Space the cookies about 1 inch (2.5 cm) apart. (If the dough starts to tear while you are bending it, add a pea-size amount of the vegetable shortening to the dough and reknead.) Using a small, very sharp knife, make a small slash (no more than 1⁄4 inch/6 mm in length and depth) on the top of both ends of the S (in the same direction as the S; see page 241).
  8. Bake, rotating the sheets halfway through the baking time, until the cookies are puffed up and the edges are golden brown, 15 to 18 minutes. Transfer the sheets to wire racks to cool for about 5 minutes, than transfer the cookies directly to wire racks to cool completely.
Notes
How to Store: The cookies can be kept, tightly covered, at room temperature for about 1 week.