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In the Oven: Classic Apple Pie

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Mmmmm, pie! Next up on the schedule: a Classic Apple Pie. Posting date is October 22!

Classic Apple Pie
 
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Yield: One 9-inch pie
Ingredients
Classic Pie Dough
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon fine salt
  • 1 cup (2 sticks) cold unsalted butter
  • 3⁄4 cup ice cold water
Classic Apple Pie
  • 2 balls of Classic Pie Dough
  • 1⁄2 teaspoon cornstarch
  • 1 cup firmly packed light brown sugar
  • 7 medium Granny Smith apples
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon whiskey
  • 1 teaspoon cinnamon
  • 1 large egg, beaten
  • 1 tablespoon raw sugar
Instructions
Make the classic pie dough
  1. In a medium bowl, whisk the flour, sugar, and salt together.
  2. Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.
  3. While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.
  4. As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)
Make the Classic Apple Pie
  1. Dust a work surface with a sprinkling of flour. Unwrap one of the balls 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.
  2. Preheat the oven to 375 degrees F. In a small bowl, whisk together the cornstarch and the light brown sugar. Peel and core the Granny Smith apples, then cut them into ⅛-inch wedges.
  3. Heat the butter over medium heat in a large heavy-bottomed saucepan. Swirl the saucepan occasionally until the butter begins to brown. As soon as the butter is evenly browned, add half of the apple wedges and cook over low heat for 10 minutes, or until the apples are softened.
  4. Add the remaining apples and the cornstarch/sugar mixture. Mix until the sugar has melted, then add the vanilla, whiskey, and cinnamon to the saucepan and cook for 5 minutes, or until the filling is bubbly and thick. Do not overcook.
  5. Dust a work surface with a sprinkling of flour. Unwrap the remaining ball of chilled dough and roll out into a 12-inch round.
  6. Pour the pie filling into the frozen pie crust, and top with the second dough round. Trim the dough, leaving a 1⁄2-inch overhang. Crimp the edges together, brush with the beaten egg, and sprinkle with the raw sugar. Cut 3 steam vents into the top crust.
  7. Bake the pie until the filling bubbles and the crust is golden brown, about 1 hour. Cool the pie on a rack for 1 hour. Serve warm or at room temperature.
Notes
How to store: The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

In the Oven: Banana Cupcakes with Vanilla Pastry Cream

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Next up on the schedule: banana cupcakes topped with vanilla pastry cream, aka the “sexier, silkier French cousin to good old American pudding.” Posting date is October 8.

Banana Cupcakes with Vanilla Pastry Cream
 
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Yield: 24 cupcakes
Ingredients
For the banana cupcakes
  • 2 3⁄4 cups all-purpose flour
  • 1 1⁄4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 1⁄4 cup vegetable shortening, at room temperature
  • 1 3⁄4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 1⁄2 cups mashed very ripe bananas (about 4 bananas)
  • 1⁄2 cup buttermilk
For the vanilla pastry cream
  • 3 cups half-and-half
  • 6 large egg yolks
  • 1⁄2 cup sugar
  • 3 tablespoons cornstarch
  • 1⁄4 teaspoon salt
  • 1 teaspoon pure vanilla extract
To assemble the cupcakes
  • Fresh banana slices or dried banana chips
Instructions
Make the banana cupcakes
  1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  2. Sift the flour, 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 on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, 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. 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 in- serted 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 vanilla pastry cream
  1. Set a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
  3. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together 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 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. Put in the refrigerator for about 1 hour, or until chilled.
Assemble the cupcakes
  1. There are many ways to frost a cupcake. If you have a pastry bag, simply fit the bag with the largest tip, fill the bag with the pastry cream, and pipe out enough pastry cream to cover each cupcake. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the pastry cream and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes. Top with a single slice of fresh banana or a dried banana chip.

 

In the Oven: Pumpkin Chocolate Chip Loaf

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Our first recipe out of New Frontiers is a pumpkin loaf, to usher in the Fall for those of us in the Northern Hemisphere! Posting date is September 24.

Pumpkin Chocolate Chip Loaf
 
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Yield: 2 (9x5x3") loaves
Ingredients
  • 3 1⁄4 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1⁄2 teaspoon freshly grated nutmeg
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 teaspoon ground ginger (optional)
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 3⁄4 cups (one 15-ounce can) pumpkin puree
  • 1 cup vegetable oil
  • 3 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1⁄2 cups (12 ounces) semisweet chocolate chips
Instructions
  1. Preheat the oven to 350°. Butter two 9-by-5-by-3-inch loaf pans, dust them with flour, and knock out the excess flour.
  2. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
  3. In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2\3 cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
  4. Fold the dry ingredients into the wet. Do not overmix.
  5. Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
  6. Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.
  7. Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.
Notes
How to store: The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.

 

In the Oven: Peppermint Chocolate Chip Meringues

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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.

Peppermint Chocolate Chip Meringues
 
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Ingredients
  • 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)
Instructions
  1. Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
How to Store: The meringues will keep, tightly covered, at room temperature for up to 4 days.

 

In the Oven: Lebkuchen

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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.

Let’s bake!

Lebkuchen
 
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Yield: 24 cookies
Ingredients
For the Lebkuchengewürz (Gingerbread Spices)
  • 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
For the Lebkuchen
  • 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
For the Chocolate Glaze
  • 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
Instructions
Make the Lebkuchengewürz
  1. In a bowl, whisk together all of the ingredients. Set aside.
Make the Lebkuchen
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. In a small prep bowl, stir together the rum and baking soda. Add to the batter and whisk to combine, about another 15 seconds.
  5. Replace the whisk attachment with the dough-hook attachment.
  6. 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.
  7. 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.
  8. 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
Make the Chocolate Glaze
  1. Line the two baking sheets with new parchment paper.
  2. 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.
  3. 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.
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: 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.