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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.

 

In the Oven: Malted Milk Chocolate Sauce

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Next up on the schedule: your ovens get a break again because we’re making malted milk chocolate sauce. Enjoy the sauce with the dessert of your choice, or make malted milkshakes! Posting date is December 15.

Malted Milk Chocolate Sauce
 
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Yield: 2 cups
Ingredients
  • ⅔ cup heavy cream
  • ⅓ cup light corn syrup
  • ¼ cup chocolate malt Ovaltine
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon salt
  • 6 ounces good-quality milk chocolate, coarsely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
Instructions
  1. In a large saucepan, bring the cream, corn syrup, Ovaltine, brown sugar, salt, and 4 ounces of the chocolate to a boil over medium heat. Stir until smooth and the chocolate has melted. Reduce the heat to maintain a simmer and, stirring very slowly, cook for 5 minutes.
  2. Remove from the heat and stir in the butter, vanilla, and the remaining 2 ounces chocolate. Let the sauce cool for 5 to 10 minutes before serving.
  3. To store, cool the sauce completely and ref rigerate in an airtight container for up to 5 days. Reheat in a microwave oven or over low heat on the stovetop.

 

In the Oven: Lemon Lime Bars

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Next up on the schedule: bars with creamy citrus curd on a crisp coconut-graham crust! Posting date is December 1.

Lemon Lime Bars
 
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Yield: 24 bars
Ingredients
For the graham-coconut crust
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs (about 15-17 crackers)
  • 2 tablespoons firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
For the lemon lime filling
  • 11 large egg yolks
  • 3 large eggs
  • 1¾ cups sugar
  • ¾ cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grated lemon zest
  • 2 tablespoons grated lime zest
  • ¾ cup (1½ sticks) unsalted butter, softened and cut into 1-inch pieces
  • ⅓ cup heavy cream
Instructions
Make the graham-coconut crust
  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. On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
  3. Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted 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 on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  4. Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.
Make the lemon lime filling
  1. Increase the oven temperature to 325 degrees F. Put the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zests in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees F. on a candy thermometer, about 10 minutes.
  2. Remove from the heat and whisk in the butter and cream. Pour through a fine-mesh sieve directly into the cooled crust. Use a rubber spatula to press the curd through the sieve.
  3. Make sure the curd is evenly distributed. Tap the pan gently against the counter to make a level layer.
  4. Bake for 8 to 10 minutes, until the filling is just set. Transfer to a wire rack and let cool to room temperature. Wrap the pan in plastic (do not let the plastic touch the filling) and put it in the refrigerator for at least 2 hours. Cut into squares and serve.
  5. The bars will keep in the refrigerator, tightly covered, for 2 days.

 

In the Oven: Classic Diner-Style Chocolate Pie

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We’re leaving our ovens off again to make a classic chocolate pie – but it wouldn’t be a Baked pie without whiskey or malt powder (or both!). Posting date is November 17.

Classic Diner-Style Chocolate Pie
 
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Yield: 1 (9-inch ) pie
Ingredients
For the chocolate cookie crust
  • 30 chocolate wafer cookies (about 6 ounces)
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter, melted
For the chocolate filling
  • ½ cup sugar
  • 3 tablespoons chocolate malt Ovaltine
  • 1 teaspoon salt
  • ¼ cup cornstarch
  • 5 large egg yolks
  • 2 cups whole milk
  • ½ cup heavy cream
  • 5 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 2 ounces milk chocolate, coarsely chopped
  • 2 teaspoons whiskey
  • 1 teaspoon pure vanilla extract
To serve
  • Whipped cream or vanilla bean whipped cream
Instructions
Make the chocolate cookie crust
  1. In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
  2. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
  3. Freeze the crust while you make the filling.
Make the chocolate filling
  1. In a medium saucepan, whisk together the sugar, Ovaltine, salt, and cornstarch. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk and cream, whisking constantly.
  2. Bring to a boil over medium heat, whisking constantly to prevent the mixture from burning on the bottom of the pan. Boil for 30 seconds, then remove from the heat.
  3. Add the chocolates, whiskey, and vanilla and whisk until combined. Continue to whisk for a few minutes to cool the mixture slightly. Let the mixture stand for 15 minutes at room temperature. A thin skin may form during this cooling period. Simply whisk the mixture again until the skin is gone. Pour the filling into the frozen pie shell.
  4. Refrigerate the pie for 4 hours before serving, topped with whipped cream, if desired.

 

In the Oven: Peanut Butter Crispy Bars

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Your ovens get another week off — we’re making peanut butter-chocolate rice cereal treats! Posting date is November 3.

Peanut Butter Crispy Bars
 
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Yield: 9 bars
Ingredients
For the crispy crust
  • 1¾ cups crisped rice cereal
  • ¼ cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons unsalted butter, melted
For the milk chocolate peanut butter layer
  • 5 ounces good-quality milk chocolate, coarsely chopped
  • 1 cup creamy peanut butter
For the chocolate icing
  • 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ teaspoon light corn syrup
  • 4 tablespoons (½ stick) unsalted butter
Instructions
Make the crispy crust
  1. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
  2. Put the cereal in a large bowl and set aside.
  3. Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
  4. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
Make the milk chocolate peanut butter layer
  1. In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.
  2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
Make the chocolate icing
  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
  2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.
  3. Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

 

In the Oven: Red Hot Velvet Cake with Cinnamon Buttercream

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Next up on the schedule: the gentlemen bakers’ twist on a red velvet cake… with cinnamon frosting! Posting date is October 20.

Red Hot Velvet Cake with Cinnamon Buttercream
 
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Yield: One 8-inch cake
Ingredients
For the red hot velvet cake layers
  • ¼ cup dark unsweetened cocoa powder
  • 2 tablespoons red gel food coloring
  • ¼ cup boiling water
  • 6 tablespoons unsalted butter, softened, cut into small pieces
  • 2 tablespoons vegetable shortening, at room temperature
  • 1⅔ cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups cake flour
  • 1 teaspoon fine salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon baking soda
For the cinnamon frosting
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • 1½ cups milk
  • ¼ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
To assemble the cake
  • Red Hots (cinnamon imperials) candies for decoration
Instructions
Make the red hot velvet cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  4. Stir the buttermilk and vanilla into the cooled cocoa mixture.
  5. Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
  6. In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
  7. Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the cinnamon 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; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Place one cooled cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1¼ cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with the Red Hots and refrigerate again for 15 minutes.