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In the Oven: the Baked Brownie

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This is it, bakers! After almost a decade, we have finally arrived at our last recipe from the gentlemen bakers. It’s one of Oprah’s favorite things… Will it be one of yours, too? We’re closing out Baked Sunday Mornings with the Baked Brownie. Posting date is May 17!

The Baked Brownie
 
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Yield: 24 brownies
Ingredients
  • 1¼ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 1 teaspoon instant espresso powder
  • 1½ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
  2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
  3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
  4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
  7. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

 

In the Oven: Brown Sugar Caramel Sauce

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For our second to last recipe, we’re going to leave those ovens off and make up some caramel sauce. Great on ice cream, or maybe you’ll save some up to make a caramel-brownie sundae when we make the last recipe? Posting date is May 3!

Brown Sugar Caramel Sauce
 
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Yield: 1 1⁄2 Cups
Ingredients
  • 3⁄4 cup firmly packed light brown sugar
  • 1⁄4 cup light corn syrup
  • 3⁄4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • Small pinch fleur de sel (optional)
Instructions
  1. In a medium saucepan with high sides, stir the brown sugar, 1⁄2 cup water, and the corn syrup together. Stir gently so you don’t splash any of the mixture onto the sides of the pan. Cook over medium-high heat, stirring until the sugar dissolves. Increase the heat to high and stop stirring. The mixture will begin to boil. Boil for 10 minutes. Remove from the heat and slowly add the cream, whisking gently. The caramel will bubble vigorously when the cream is added, and will then clump.
  2. Return the pan to low heat and warm the mixture to dissolve the caramel clumps. When the caramel is smooth, add the vanilla and salt, if using, and whisk again.
  3. If using the sauce immediately, remove from the heat and beat vigorously to cool it slightly. Let stand for a few minutes before pouring over ice cream or cake.
  4. Let any leftover caramel sauce come to room temperature, cover, and refrigerate. You can rewarm the sauce in a microwave oven or in a double boiler.
Notes
How to store: The caramel will keep in a tightly sealed jar in the refrigerator for up to 5 days.

 

In the Oven: Hazelnut Cinnamon Chip Biscotti

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We’re down to our last three recipes! Hazelnut cinnamon chip biscotti are up next; posting date is April 19.

Hazelnut Cinnamon Chip Biscotti
 
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Yield: 24 large biscotti
Ingredients
  • 1⅓ cups sugar
  • 1¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1½ cups blanched hazelnuts, toasted
  • 1¾ cups (10 ounces) semisweet chocolate chips
  • 1 large egg white
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the sugar, baking powder, salt, and cinnamon.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the sugar mixture together until the color is uniform and the mixture is thick. Add the vanilla and beat for 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the hazelnuts and chocolate chips and beat until just combined.
  4. Turn the dough out onto the prepared baking sheet and shape it into a log about 16 inches long, 3½ inches wide, and ¾ inch thick. Use an offset spatula to smooth the surface of the dough. Bake for 20 to 25 minutes until firm, but not browned. Let cool on the pan for 10 minutes.
  5. Lower the oven temperature to 325 degrees F.
  6. While the log is cooling, whisk the egg white and 2 tablespoons water together and use a pastry brush to brush the egg wash onto the top of the log.
  7. Cut the log into ¾-inch slices with a serrated knife, set them on the baking sheet cut sides up and down, and bake for 25 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual biscotti to a rack to cool completely. The biscotti will keep in an airtight container for up to 2 weeks.

 

In the Oven: Flourless Chocolate Cake with Chocolate Ganache Glaze

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We’ve got a gluten-free dessert up next on the schedule: flourless chocolate cake! Posting date is April 5.

Flourless Chocolate Cake with Chocolate Ganache Glaze
 
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Yield: One 9-inch cake
Ingredients
For the flourless chocolate cake
  • 10 ounces dark chocolate (60 to 70% cacao), coarsely chopped
  • 10 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 7 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
For the chocolate ganache glaze
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ cup heavy cream
  • ¼ cup light corn syrup
  • 1 tablespoon coffee-flavored liqueur (such as Kahlúa), optional
Instructions
Make the flourless chocolate cake
  1. Preheat the oven to 350 F. Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment.
  2. Using a double boiler or a microwave (see page 23), melt the chocolate and set it aside to cool.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until pale, light, and thoroughly combined, about 5 minutes.
  4. With the mixer on low speed, add the egg yolks, beating well after each addition. After all the egg yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and beat until just incorporated.
  5. In a large bowl, whisk the egg whites and salt until stiff peaks form. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined. Do not rush the folding process.
  6. Pour into the prepared pan and use an offset spatula to smooth the top. Bake for 30 to 35 minutes, until the top of the cake seems set or firm to the touch. Be careful not to overbake this cake.
  7. Transfer to a wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the pan. Remove the springform sides. Invert the cake onto the rack, peel off the parchment, and flip the cake back upright using the bottom of a 9-inch cake pan, your hands, or another cooling rack.
Make the chocolate ganache glaze
  1. Put the chocolate in a large heatproof bowl and set aside.
  2. In a small saucepan over medium heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and the mixture is smooth. Whisk for another few minutes to cool the ganache slightly.
  3. Add the liqueur and whisk again.
Glaze the cake
  1. Line a baking sheet with parchment paper. Place the cake on a wire rack, right side up, and place the wire rack over the baking sheet.
  2. Slowly pour ¾ cup of the ganache over the cake. Use an offset spatula to smooth it out to the edges. It should not cover the sides at this point. Place the cake in the freezer for 5 minutes to set the ganache. Remove from the freezer and slowly pour the rest of the glaze over the cake. It should run down the sides and cover the cake completely.
  3. Chill the glazed cake for 2 hours, or until the glaze is set, then transfer it to a cake plate. Serve at room temperature. Though this cake is wonderful the day it is made, its texture and flavor improve slightly overnight.
  4. The cake can be stored, covered in a cake saver, at room temperature.

 

In the Oven: S’more Nut Bars

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Our next recipe is like a s’more crossed with a peanut bar — posting date is March 22!

S'more Nut Bars
 
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Yield: 24 bars
Ingredients
  • 2 ¼ cups graham cracker crumbs (about 17-20 crackers)
  • 1 tablespoon firmly packed dark brown sugar
  • ⅔ cup unsalted butter, melted
  • 7 ½ ounces milk chocolate, coarsely chopped
  • 7 ½ ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1½ teaspoons light corn syrup
  • 1 cup heavy cream
  • 10 marshmallows, cut into quarters
  • ½ cup lightly salted whole peanuts
  • ½ cup chopped lightly salted peanuts
Instructions
  1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13- inch baking pan or spray it with nonstick cooking spray.
  2. In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer along the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  3. Bake the crust for 10 to 15 minutes, or until the crust is golden brown. Remove the pan from the oven and place on a cooling rack.
  4. In a large heatproof bowl, toss the chocolates together. Drizzle the corn syrup over the chocolate and set aside.
  5. In a medium saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate mixture. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. Fold in the marshmallows and the whole peanuts. Pour the mixture into the prepared pan and use an offset spatula to spread it as evenly as possible. Sprinkle the top with the chopped peanuts.
  6. Refrigerate for at least 3 hours, or until set. Cut into squares and serve. The bars will keep in the refrigerator, tightly covered, for up to 3 days.

 

In the Oven: Root Beer Bundt Cake

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Only seven recipes left! Next up on the schedule is a cake with an avalanche of root beer — the Root Beer Bundt Cake! Posting date is February 23.

Root Beer Bundt Cake
 
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Yield: One 10-inch bundt cake
Ingredients
For the root beer bundt cake
  • 2 cups root beer (do not use diet root beer)
  • 1 cup dark unsweetened cocoa powder
  • ½ cup (1 stick) unsalted butter, cut into 1-inch pieces
  • 1¼ cups granulated sugar
  • ½ cup firmly packed dark brown sugar
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
For the root beer fudge frosting
  • 2 ounces dark chocolate (60% cacao), melted and cooled slightly
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon salt
  • ¼ cup root beer
  • ⅔ cup dark unsweetened
  • cocoa powder
  • 2½ cups confectioners’ sugar
To serve
  • Vanilla ice cream
Instructions
Make the root beer bundt cake
  1. Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.
  2. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
  3. In a large bowl, whisk the flour, baking soda, and salt together.
  4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy—do not overbeat, as it could cause the cake to be tough.
  5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Make the root beer fudge frosting
  1. Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

 

In the Oven: Lemon-Almond Meringue Tarts

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Our next recipe is a bit involved, so you might want to plan ahead — we’re making Lemond-Almond Meringue Tarts! Posting date is February 9.

Lemon-Almond Meringue Tarts
 
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Yield: Eight 4-inch tarts
Ingredients
For the almond amaretto tart shells
  • 1 cup all-purpose flour
  • ⅓ cup finely ground blanched sliced almonds
  • 2 tablespoons finely ground amaretti cookies
  • 14 tablespoons unsalted butter, soft but cool, cut into 1-inch pieces
  • ⅓ cup plus 1 tablespoon confectioners’ sugar
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 tablespoon amaretto liqueur
For the lemon curd
  • ¾ cup fresh lemon juice (from about 6 lemons)
  • Grated zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks (reserve the whites for the topping)
  • ¾ cup sugar
  • 4 tablespoons (½ stick) butter, softened
For the amaretto meringue topping
  • 7 large egg whites
  • 1¾ cups sugar
  • ½ teaspoon cream of tartar
  • 1 tablespoon plus 1 teaspoon amaretto liqueur
To assemble the tarts
  • Crushed amaretti cookies, optional
Instructions
Make the almond amaretto tart shells
  1. In a small mixing bowl, stir the flour, almonds, and cookies together.
  2. Put the butter in the bowl of an electric mixer fitted with the paddle attachment. Pour the confectioners’ sugar over the butter and, using your hands, toss to make sure each piece of butter is fully coated. Beat on medium speed until just combined. Scrape down the bowl and add the egg yolk. Beat until combined. With the mixer on low to medium, very slowly pour in the flour mixture, mixing until combined. Scrape down the bowl and add the cream and liqueur and mix until combined.
  3. Using your hands, form the dough into a ball (it will be sticky), wrap it in plastic, and refrigerate for 3 hours.
  4. Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over (use a spatula or a bench knife) as needed and keep the work surface floured. Put the dough disks in the refrigerator for 10 minutes.
  5. Using a rolling pin, roll each dough ball into a 6-inch round just over ¹\8 inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off excess dough. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell, or freeze them for another time. Put the tart pans in the refrigerator for 30 minutes.
  6. Preheat the oven to 375 degrees F. Remove the tarts from the refrigerator, then arrange on a baking sheet and gently prick the dough with a fork.
  7. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through the baking time.
  8. Transfer the tart pans to wire racks and let cool completely.
Make the lemon curd
  1. In a small bowl, combine the lemon juice and zest and let sit for about 10 minutes to soften the lemon zest.
  2. In a medium nonreactive bowl, whisk the eggs, egg yolks, and sugar together until combined. Add the lemon juice and zest and whisk until just combined.
  3. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Cook, stirring constantly with a heatproof spatula, until the mixture has thickened to a puddinglike consistency, about 6 minutes.
  4. Remove the bowl from the pan and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Set aside at room temperature while you make the meringue.
Make the amaretto meringue topping
  1. Whisk the egg whites and sugar together in a nonreactive metal bowl until combined.
  2. Set the bowl over a saucepan of simmering water. Cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140 degrees F. on an instant-read thermometer, 6 to 8 minutes.
  3. Remove the bowl from the pan and, with an electric mixer fitted with the whisk attachment, beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken or after 3 minutes. When the mixture almost holds stiff peaks, after about 6 minutes, add the liqueur and beat to incorporate it.
Assemble the tarts
  1. Divide the warm lemon curd evenly among the tarts. Use a large ice cream scoop with a release mechanism to drop mounds of meringue on top of the lemon curd. Spread the meringue out toward the edges of the tart. Add more meringue to your liking (you will have extra, which you can use to make meringue cookies; see below).
  2. Preheat the broiler to high. Slide the tarts under the broiler and cook until just brown.
  3. If using, sprinkle the crushed cookies on top of the meringue and serve.
  4. These tarts should be eaten within 24 hours. If you are making them for dinner, prepare them in the morning and leave them at room temperature until ready to serve.

 

In the Oven: Coconut Snowball Cupcakes

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Our next bake is coconut, coconut, and more coconut! Posting date is January 26.

Coconut Snowball Cupcakes
 
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Yield: 24 cupcakes
Ingredients
For the coconut cupcakes
  • 2 cups cake flour
  • ½ cup all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • ½ cup shortening, at room temperature
  • 1½ cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup ice water
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup shredded, sweetened coconut
For the coconut pastry cream
  • 2 cups half-and-half
  • 1 cup unsweetened coconut flakes
  • 6 large egg yolks
  • ½ cup sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
For the coconut frosting
  • 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 coconut pastry cream
to assemble the cupcakes
  • ½ cup shredded, sweetened coconut
Instructions
Make the coconut cupcakes
  1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  2. Sift the flours, baking powder, baking soda, and salt together into a large bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. 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. Fold the shredded coconut into the batter.
  5. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
Make the coconut pastry cream
  1. Set a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan over low heat, bring the half-and-half to a simmer. Add the unsweetened coconut, cover, and simmer for 20 minutes to let the coconut steep. Strain and discard the coconut.
  3. In another medium bowl, whisk the egg yolks with the sugar, flour, and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and half into the egg yolk mixture, then pour that mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove the saucepan from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate the coconut pastry cream for about 1 hour, or until chilled.
Make the coconut frosting
  1. 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.
  2. 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.
  3. Add the vanilla extract and ½ cup of the freshly made coconut pastry cream and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency.
Assemble the cupcakes
  1. Fill a pastry bag fitted with a medium tip with the remaining coconut pastry cream. Puncture the center of a cupcake with the tip and squeeze approximately 1 teaspoon of coconut pastry cream into the cupcake. Repeat for all cupcakes.
  2. Frost the top of each cupcake with the coconut frosting and sprinkle with shredded coconut.

 

In the Oven: German Chocolate Cake

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We are entering 2020 with our last ten recipes from Baked – New Frontiers! It’s been a delicious nine-year journey.

Next up, we’re firing up our ovens again to make a German chocolate cake. The cake can be made with our without the milk chocolate frosting, up you you. Posting date is January 12!

5.0 from 1 reviews
German Chocolate Cake
 
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Yield: 1 (8-inch) cake
Ingredients
For the German chocolate cake layers
  • 2 1⁄4 cups cake flour
  • 3⁄4 cup dark, unsweetened cocoa powder, like Valrhona
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1 cup hot coffee
  • 1 cup buttermilk
  • 1 1⁄4 cups (2 1⁄2 sticks) unsalted butter, softened
  • 2 1⁄4 cups sugar
  • 5 large eggs
  • 1 1⁄2 teaspoons pure vanilla extract
  • 4 ounces dark chocolate, melted and cooled
For the coconut pecan filling
  • 1 1⁄3 cups shredded sweetened coconut
  • 1 cup sugar
  • 1⁄2 cup (1 stick) unsalted butter
  • 1 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1 1⁄3 cup toasted pecans, chopped coarsely
Instructions
Make the German chocolate cake layers
  1. Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorpo- rate. The mixture will look light and fluffy.
  4. Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 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 and remove the pans and let cool completely. Remove the parchment.
Make the coconut pecan filling
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
  3. In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
  4. Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
Assemble the cake
  1. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.
Notes
How to store: The cake will keep in an airtight container, at room temperature, for up to 2 days.

 

In the Oven: Classic Sugar Cookies

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Classic Sugar Cookies are our last bake of the year! Posting date is December 29.

Classic Sugar Cookies
 
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Yield: 15—18 2½ inch cookies
Ingredients
For the classic sugar cookies
  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¾ cups (1½ sticks) unsalted butter, softened
  • 2 tablespoons cold vegetable shortening
  • ⅔ cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
For the basic royal icing
  • 2 cups confectioners’ sugar, sifted
  • 2 large egg whites
  • 2 teaspoons freshly squeezed lemon juice
Instructions
Make the classic sugar cookies
  1. In a medium bowl, whisk together the flour, salt, and baking powder and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
  3. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  4. Dust a work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough ¼ inch thick. Use your favorite cookie cutter to cut shapes in the dough, and transfer the cookies to the prepared baking sheets.
  5. Bake the cookies for 12 minutes, until they are set but not browned. Remove from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
Make the basic royal icing
  1. In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too thick, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
  2. The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cookie or design, then fill it in. Let the icing harden before serving.
  3. The cookies can be kept in an airtight container for up to 3 days.