Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

You are here: Home / Archives for In the Oven

In the Oven: Black Forest Cupcakes

by 6 Comments

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

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

 

In the Oven: Caramel Candy Popcorn Balls

by Leave a Comment

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

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

 

In the Oven: S Cookies

by Leave a Comment

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

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

 

In the Oven: Tricolor Cake

by 3 Comments

Next up, we’re making a almond sponge cake that’s based on the Italian red and green tricolor cookies. Feel free to use Springtime colors rather than red and green – posting date is March 26!

Tricolor Cake
 
Print
Author:
Yield: 1 8-inch (20-cm) three-layer cake • about 16 servings
Ingredients
For the Tricolor Cake
  • 3 cups (385 g) all-purpose flour
  • 2 tablespoons baking powder
  • ½ teaspoon kosher salt
  • 12 ounces (3 sticks/340 g) unsalted butter, softened, plus more for the pans
  • 2 cups (400 g) granulated sugar
  • 6 large eggs
  • 14 ounces (395 g) or 2 (7-ounce/198-g) tubes almond paste, at room temperature and coarsely chopped
  • 1 tablespoon almond extract
  • 3⁄4 cup (180 ml) whole milk Red and green food dyes or gels
For the Raspberry Filling
  • 1 cup (320 g) raspberry preserves
  • 2 tablespoons framboise liqueur (optional)
For the Ganache Crumb Coat
  • 12 ounces (340 g) dark chocolate (60 to 72% cacao)
  • 1⁄4 cup plus 2 tablespoons (90 ml) heavy cream
  • 2 tablespoons framboise liqueur (optional)
For the Dark Chocolate Glaze
  • 10 ounces (285 g) dark chocolate (60 to 72% cacao), chopped (a scant 2 cups)
  • 7 ounces (13⁄4 sticks/200 g) unsalted butter
  • 1 tablespoon light corn syrup
For Décor
  • Red and green sprinkles
Instructions
Make the tricolor cake
  1. Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with our and knock out the excess.
  2. Sift together the flour, baking powder, and salt into a large bowl. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating at medium speed until each is just incorporated. Scrape down the sides and bottom of the bowl. Add the almond paste and extract, and beat until combined. Again, scrape down the sides and bottom of the bowl and beat again for 10 seconds.
  4. Add the flour mixture to the mixing bowl in three parts, alternating with the milk, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  5. Transfer one-third of the batter to a separate bowl. Add 5 to 10 drops of green food dye and fold with a rubber spatula until fully and evenly incorporated and the desired color is achieved. Add 8 to 10 drops of red food dye to the remaining two-thirds of the batter in the mixing bowl and fold with a rubber spatula until fully and evenly incorporated and desired color is achieved. (The amount of food dye is entirely up to you; we enjoy paler, less radioactive red and green layers.)
  6. Divide the red batter equally into two of the prepared pans. Pour the green batter into the remaining prepared pan. Smooth the tops with an o set spatula. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Transfer the pans to a wire rack and cool for 20 to 30 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely. Once all of the layers are cool to the touch, you can start to prepare the other components of the cake in the order described below.
Make the raspberry filling
  1. In a small saucepan over low heat, stir together the raspberry preserves and framboise, if using, until the mixture is uniform, warmed through, and the framboise is absorbed completely into the preserves, about 5 minutes. Set aside to cool.
Make the ganache crumb coat
  1. In a large nonreactive metal bowl, combine the chocolate and 1⁄4 cup (60 ml) cream and set the bowl over a saucepan of simmering water (double boiler method, see page 19). Stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Whisk in the framboise, if using. The glaze should be thick (not quite as thick as hot fudge, but thick enough to coat a cake; if it is too thin it will just run off the sides) in order to get a straight, evenly glazed cake. If the mixture is thin, place the mixture in the refrigerator for about 10 minutes to thicken, stirring at least once or twice; if the mixture is too thick, add the remaining cream, a tablespoon at a time until workable.
Assemble the cake
  1. Place one red layer on an 8-inch (20-cm) cardboard round (or alternatively, place it on at plate, but know that you will have to transfer the entire cake from the plate to a wire rack to glaze it). Trim the top to create a at surface. Spread about 1⁄2 cup (155 g) of the preserve mixture into an even layer, leaving a 1⁄4-inch (6-mm) border around the edge. Place the green layer on top of the red layer, trim the top, and spread another 1⁄2 cup (155 g) of preserves into an even layer leaving a 1⁄4-inch (6-mm) border around the edge. With the remaining red layer, trim the top to create a smooth surface. Place the just-cut surface on top of the green layer so that the bottom of the red layer becomes the top of your cake. Refrigerate your cake for 5 minutes to set.
  2. Once the ganache is spreadable, cover the cake, using the ganache like a crumb coat, making sure to use the crumb coat to ll in edges, crevices, and the space between layers. Create as smooth a cake as possible. Refrigerate the cake for about 5 minutes.
Make the dark chocolate glaze
  1. Remove your crumb-coated cake from the refrigerator and smooth out any bumps with an o set spatula. Transfer the cake to a cooling rack set atop a cookie sheet or half sheet pan lined with parchment.
  2. In a large nonreactive metal bowl, combine the chocolate, butter, and corn syrup. Set the bowl over a saucepan of simmering water (double-boiler method, see page 19) and stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
  3. Working quickly, pour the glaze around the rim of the cake, allowing excess glaze to run down and coat the sides of the cake. Once you have covered the entire perimeter of the cake, work your way inward with the glaze until the entire top of the cake is covered. Do not worry if it looks like there is too much glaze in one spot—you can even out and scrape off excess once done pouring. After all of the glaze has been poured, use an offset spatula to smooth the top—pushing the excess glaze over the sides of the cake. Smooth the sides of the cake. Once the entire cake is completely covered in an even layer of chocolate glaze, decorate the border with sprinkles. Any leftover glaze that was caught by the cookie sheet can be gathered up and spooned into a piping bag and used to pipe a simple border along the bottom of the cake for a super-clean appearance. Transfer the cake to the refrigerator until set, about 60 minutes.
  4. Remove the cake from the refrigerator and allow it to warm up for about 10 minutes. Run a chef’s knife under hot water, dry it, and slice the cake with the warm knife. Serve immediately.
Notes
How to store: The cake can be stored, covered, in the refrigerator for up to 4 days.

 

In the Oven: Kitchen-Sink Dutch Baby

by 5 Comments

Up next on the schedule: a giant oven-baked Dutch baby pancake! Posting date is March 12.

Kitchen-Sink Dutch Baby
 
Print
Author:
Yield: 4 servings
Ingredients
  • 3 tablespoons unsalted butter
  • 1 ripe medium banana, sliced into 1⁄4- to 1⁄2-inch- (6- to 12-mm-) thick slices
  • 2 large eggs, at room temperature
  • 1⁄2 cup (120 ml) whole milk, at room temperature
  • 1⁄2 teaspoon pure vanilla extract
  • 1⁄4 cup (30 g) whole-wheat flour
  • 1⁄4 cup (30 g) all-purpose flour
  • 3 tablespoons firmly packed dark brown sugar
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 ounces (40 g) chocolate chips, mini chocolate chips, or chocolate chunks (slightly less than 1⁄4 cup)
  • 2 tablespoons confectioners’ sugar
  • Pure maple syrup, warmed, for serving
  • Handful of toasted, chopped walnuts (optional; see page 19)
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Melt the butter in a 10-inch (25-cm) ovenproof skillet (ideally cast iron) over low heat. Swirl the butter to coat the bottom and sides of the pan. Increase the heat to medium, add the banana slices all at once, and toss them with a nonmetal utensil to coat them with the butter. Cook for 1 to 2 minutes. Remove the pan from the heat and arrange bananas in a single layer in the skillet; set aside.
  3. In a blender, blend the eggs, milk, and vanilla for about 45 seconds on high until foamy. Add both flours, the brown sugar, and salt, and blend for another 30 seconds on high until frothy. Wait about 5 minutes, then pour the batter over the bananas. Sprinkle the top of the batter with the chocolate chips. Bake until the Dutch baby has climbed up the sides of the pan and is brown and dry to the touch in the center, 17 to 20 minutes.
  4. Remove the Dutch baby from the oven, sift confectioners’ sugar over the entire thing, slice, and serve immediately. Our Dutch baby is wonderful as is, but even better with a drizzle of warm maple syrup and a few walnuts sprinkled on top, if you like.

 

In the Oven: The New Orleans

by 8 Comments

Get your ice cream makers ready, it’s time to make an ice cream cake that celebrates the pralines of New Orleans, and Mardi Gras. Posting date is February 26. Go!

The New Orleans
 
Print
Author:
Yield: 1 8-inch (20-cm) round cake • about 16 servings
Ingredients
For the Classic Pralines (20 ounces/560 g)
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) firmly packed dark brown sugar
  • 3⁄4 cup (180 ml) heavy cream
  • 2 tablespoons corn syrup
  • 1⁄4 teaspoon kosher salt
  • 1 1⁄2 cups (150 g) pecans, toasted (see page 19) and roughly chopped
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
For the Sweet and Salty Caramel Sauce (about 11⁄3 cups/315 ml)
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons light corn syrup
  • 1⁄2 cup (120 ml) heavy cream
  • 1 teaspoon fleur de sel
  • 1⁄4 cup (55 g) sour cream
For the Brown Sugar Praline Ice Cream (about 3 pints/1.4 L)
  • 5 large egg yolks
  • 21⁄2 cups (600 ml) heavy cream
  • 3⁄4 cup (180 ml) milk
  • 1 cup (220 g) firmly packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1⁄4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1⁄4 cup (60 ml) Sweet and Salty Caramel Sauce (see opposite page) or your favorite store-bought caramel
  • 3⁄4 cup (75 g) crushed Classic Pralines (see opposite page, or you can substitute store-bought)
For the Graham Cracker Layers
  • 15 (5-by-21⁄4-inch/12-by- 5.5-cm) graham crackers
  • 4 ounces (1 stick/115 g) unsalted butter, melted and cooled
  • 2 tablespoons granulated sugar
For the Assembly
  • 3⁄4 cup (75 g) toasted pecans, chopped
Instructions
MAKE THE CLASSIC PRALINES
  1. Line two baking sheets with parchment paper.
  2. In a medium saucepan, combine both sugars, the heavy cream, corn syrup, and salt. Stir the mixture gently and continuously with a wooden spoon over low heat until the sugar dissolves; avoid splashing the sides of the pan. Once the sugar has dissolved, stop stirring, and clip a candy thermometer to the side of the pan (the candy thermometer should be suspended in the liquid and should not touch the bottom of the pan). Turn the heat up to medium-high and continue cooking the mixture until it reaches the soft-ball stage (235°F to 238°F / 112°C to 114°C), 5 to 10 minutes.
  3. Remove the pan from the stove and stir vigorously for 2 minutes to release excess heat. Stir in the pecans, butter, and vanilla and continue stirring for 2 more minutes. Using a spoon or a small ice-cream scoop with a release mechanism, drop the mixture by heaping tablespoons onto the prepared baking sheets and allow the pralines to cool to room temperature.
  4. Once cooled, place approximately 5 ounces (140 g) of the pralines in a large zip-tight plastic bag and crush with a rolling pin, or alternatively, chop into small chunks with a chef’s knife. The crushed pralines should equal about 3⁄4 cup. Set this amount aside for the ice cream. (The remaining pralines [15 ounces/420 g] make excellent gifts and snacks. We like to crush all of the pralines and use the praline powder for ice cream and cake décor.) The pralines can be made ahead and stored in an airtight container for up to 3 days.
MAKE THE SWEET AND SALTY CARAMEL SAUCE
  1. In a medium saucepan, combine the granulated sugar and corn syrup with 1⁄4 cup (60 ml) water. Cook over medium-high heat, stirring gently until the sugar dissolves, avoiding splashing any of it up on the sides of the pan. Increase the heat to high and cook, without stirring, over high heat until the mixture is dark amber, just shy of 350°F (175°C) on a candy thermometer, 6 to 8 minutes (keep a close eye on it, as it goes from golden brown to black very quickly). Remove from the heat and slowly add the cream (be careful, as it will bubble up) and then the fleur de sel. Whisk in the sour cream. Let cool completely.
  2. Set aside 1⁄4 cup (60 mg) of the sauce for the ice cream; excess sauce can be used to decorate the finished cake or reserved for another use. The caramel sauce can be made, covered tightly, and refrigerated up to 3 days ahead. Allow to come to room temperature before adding to the ice cream.
MAKE THE BROWN SUGAR PRALINE ICE CREAM
  1. Place the egg yolks in a large heatproof bowl and set aside.
  2. In a medium saucepan over medium-high heat, stir together the cream, milk, brown sugar, butter,
  3. and salt. Slowly bring the mixture to a full simmer (but do not let it boil), and remove from the heat. 3 Whisk the egg yolks until just combined, then slowly stream in half of the hot cream mixture while whisking constantly. Transfer the egg mixture back to the saucepan containing the other half of the hot cream mixture. Heat the custard over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon (about 175°F/80°C on an instant-read thermometer). 4 Remove from the heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the vanilla, and let the custard cool to room temperature. Press a piece of plastic wrap directly onto
  4. the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
  5. Pour the custard into an ice-cream maker and process according to the manufacturer’s directions. About 2 minutes before the ice cream is done churning, stream in the caramel sauce, followed by the crushed pralines. Transfer the mixture to an airtight container and place in the freezer to completely firm up (about 3 hours) before assembling the cake. If you make the ice cream ahead of time (it will last in the freezer for up to 5 days; place a piece of parchment on top of the ice cream
  6. to prevent freezer burn), allow it to thaw until it is workable before assembling the cake.
MAKE THE GRAHAM CRACKER LAYERS
  1. Just prior to assembling the cake (not ahead of time), place the graham crackers in a large zip- tight plastic bag and crush them with a rolling pin to create about 2 cups (230 g) of graham cracker crumbs.
  2. In a large bowl, stir to combine the graham cracker crumbs, butter, and granulated sugar together. Set aside.
ASSEMBLE THE ICE CREAM CAKE
  1. Lightly spray the sides and bottom of an 8-inch (20-cm) springform pan with cooking spray. (You can use a 9-inch/23-cm round springform instead, though the 8-inch/20-cm will give the cake a little more height and visual air.)
  2. Press one-third of the graham cracker mixture into the bottom of the prepared pan in an even layer, then place in the freezer for 10 minutes. Place the ice cream in a mixing bowl and stir with a spatula to make it workable. Scoop one-third of the ice cream over the graham mixture and smooth with an offset spatula to create an even layer. Add another third of the graham mixture over the ice cream and press it into an even layer with your hands. Place the cake and remaining ice cream in the freezer for 45 minutes. Remove the cake and the bowl of ice cream from the freezer and add another third of the ice cream, smoothing the top. Add the remaining graham mixture and press it into an even layer with your hands. Return the cake and ice cream to the freezer for another 45 minutes. Remove the cake and bowl of ice cream from the freezer and top the graham layer with the remaining ice cream. Cover loosely with plastic wrap and freeze until completely hardened, at least 4 to 6 hours, or overnight.
  3. To serve, remove the cake from the freezer. Run hot water over the blade of a paring knife, dry it off, then run it between the cake and the sides of the pan. Release the sides of the pan and place the cake on a serving platter. Sprinkle the top of the cake with a handful of pecans and gently press the remaining pecans onto the sides of the cake. Again, use a hot knife to run between the bottom of the springform pan and the cake. Gently push or lift the cake o the springform bottom and set it back down on the serving platter. Slice and serve immediately with an extra drizzle of caramel, if you like.
Notes
How to store: If you have leftovers, cover the cake with foil and freeze for up to 1 week.

 

In the Oven: Nutella Chip Cookies

by 6 Comments

For our January 29 posting date, we’re making cookies with Nutella. Nutella fans rejoice!

In the Oven: Nutella Chip Cookies
 
Print
Author:
Yield: about 48 cookies
Ingredients
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 4 ounces (1 stick/115 g) cold unsalted butter, cubed
  • 1 cup (220 g) firmly packed dark brown sugar
  • 1 cup (280 g) Nutella
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225 g) semisweet chocolate chips (about1⅓ cups)
  • 5 ounces (140 g) hazelnuts (about 1 cup), toasted (see page 19), husked, and coarsely chopped
Instructions
  1. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the brown sugar and Nutella and beat until fully incorporated, about 2 minutes. Scrape down the sides and bottom of the bowl and add the eggs, one at a time,
  3. beating until each is incorporated. Add the vanilla and beat again for 5 seconds.
  4. Add half of the flour mixture and mix on low speed for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
  5. Using a spatula or wooden spoon, fold in the chocolate chips and hazelnuts.
  6. Cover the bowl tightly and refrigerate for at least 4 hours or up to 48 hours.
  7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop out heaping tablespoons of dough; alternatively, use a small ice-cream scoop with a release mechanism to scoop. Using your hands, roll the dough into perfect balls and place them about 1 inch (2.5 cm) apart on the prepared baking sheets. Bake until the tops of the cookies are set and begin to show a few cracks, 11 to 13 minutes, rotating the pans once during the cooking time. Remove them from the oven and let them cool slightly, about 5 minutes, before transferring them to a cooling rack.
  9. Serve warm (a great cookie is a warm cookie, and if eaten warm, these are perfectly crunchy on the outside and chewy on the inside) or at room temperature (they will still taste just as delicious).
Notes
How to Store: The cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding

by 5 Comments

We’re returning to the front of the book for one last pass, and we’ll wrap up in September. We plan to begin baking through the first book after we’re done with Occasions, since Baked Sunday Mornings began with book #2.

For the first bake of 2017, we’ve got a gooey Elvis-inspired bread pudding to celebrate The King’s birthday. Posting date is January 15!

Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding
 
Print
Author:
Yield: 8 very large and shareable servings
Ingredients
  • 3 tablespoons unsalted butter
  • 1⁄4 cup (55 g) firmly packed dark brown sugar
  • 6 very ripe medium bananas, cut into 1⁄2-inch (12-mm) slices
  • 5 large egg yolks
  • 1 large egg
  • 21⁄2 cups (600 ml) heavy cream
  • 1 cup (240 ml) whole milk 1 cup plus 2 tablespoons (290 g) smooth peanut butter
  • 2⁄3 cup (150 g) firmly packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1⁄2 teaspoon kosher salt
  • 1 loaf day-old brioche (about 12 ounces/340 g, cut into 1-inch (2.5 cm) cubes (see Notes)
  • 5 ounces (140 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 3 tablespoons confectioners’ sugar (optional)
  • 1 pint (473 ml) premium vanilla ice cream (optional)
Instructions
  1. Lightly spray eight 8-ounce (240-ml) ramekins or soufflé dishes with nonstick cooking spray (alternatively, pour a little canola oil on a paper towel and apply to the bottom and sides of the ramekins). Place four of the prepared ramekins in a large roasting pan and set aside. If you are lucky enough to own two roasting pans, you can place the remaining four ramekins in the second roasting pan. If not, bake them in two batches.
  2. In a medium skillet over medium-high heat, melt the butter and dark brown sugar together and cook until bubbly. Add the banana slices and cook until lightly browned and encased in a thick syrup, about 10 minutes, tossing frequently to ensure even caramelization. Use a spoon to transfer the bananas to a large parchment-lined platter in one layer (some of the liquid will transfer with the bananas; this is a good thing).
  3. In a very large bowl, whisk together the egg yolks and egg until blended.
  4. In a medium saucepan over medium-high heat, whisk together the heavy cream, milk, peanut butter, and light brown sugar. Cook the mixture, whisking constantly, until it is just about to boil, then remove from the heat. Whisking constantly, slowly stream about 1⁄4 cup (60 ml) of the cream mixture into the egg mixture. Continue whisking until well combined, then in a slow, steady stream, continue to add the remaining cream mixture into the egg mixture, again whisking con- stantly, until completely blended. Add the vanilla and salt and whisk vigorously for about 1 minute to release excess heat. Let stand for 5 minutes, stirring occasionally.
  5. Stir all of the cubed bread into the custard. Use a large spoon to stir and ip the mixture to make sure every piece of bread is coated completely in the custard; set aside for about 30 minutes to soak. During the soaking period, use the back of the spoon to push the bread back down into the custard every few minutes.
  6. Preheat the oven to 350°F (175°C). Bring a pot or kettle of water to a boil.
  7. Divide the chocolate equally among the prepared ramekins. On top of the chocolate, divide about half of the bread-and-custard mixture evenly among the ramekins. Add the bananas in an even layer to each ramekin. Top the banana layer with the remaining bread-and-custard mixture. Pour boiling water into the roasting pan until the water reaches about halfway up the sides of the ramekins. Bake for 25 to 30 minutes, until the custard is set: A toothpick inserted into the center of the custard should come out clean, the custard will start to pull away slightly from the sides of the ramekin, and the top will look baked, not wet. Remove the baking dish from the oven, remove the ramekins from the hot water with tongs, and allow the puddings to cool for 20 to 30 minutes. Dust the warm bread puddings with confectioners’ sugar and serve with vanilla ice cream, if desired.
Notes
How to use fresh brioche in bread pudding
You can use fresh brioche in this bread pudding recipe, but you need to toast it first so it absorbs the custard properly. Here is how we do it:
1. Preheat the oven to 350°f (175°c).
2. Cut the loaf of brioche into 1-inch (2.5-cm) cubes.
3. Place the brioche cubes on a parchment-lined baking sheet and toast for 10 to 15 minutes, tossing every 5 minutes.
4. Remove from the oven and let cool on the baking sheet, then proceed as directed.

How to Store: To store bread pudding, cool to room temperature, cover, and refrigerate for up to 3 days. Reheat bread pudding in a 250°F (120°C) oven until warm throughout (and, yes, some people happily eat the pudding directly from the refrigerator). A surprising number of people rmly believe that bread pudding tastes even better on Day Two; we like Day One and Day Two equally.

 

In the Oven: Baked Ultimate Birthday Cake

by Leave a Comment

Get your sprinkles ready, bakers… we’re going to welcome 2017 with Baked Ultimate Birthday Cake! Posting date is January 1.

Baked Ultimate Birthday Cake
 
Print
Author:
Yield: 1 8-inch (20-cm) three-layer cake • 10 to 12 servings
Ingredients
For the Very Vanilla Cake
  • 2 1⁄2 cups (315 g) cake flour
  • 3⁄4 cup (90 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3⁄4 teaspoon kosher salt
  • 4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
  • 1⁄2 cup (100 g) vegetable shortening, at room temperature
  • 1 3⁄4 cups (350 g) granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1 large egg
  • 1 cup (240 ml) ice-cold water
  • 1⁄2 cup (120 ml) whole milk
  • 1⁄2 cup (120 ml) well-shaken buttermilk
  • 1 cup (190 g) rainbow sprinkles
  • 3 large egg whites, at room temperature
  • 1⁄4 teaspoon cream of tartar
For the Very Vanilla Frosting
  • 1 1⁄2 cups (300 g) granulated sugar
  • 1⁄3 cup (40 g) all-purpose flour
  • 1 1⁄2 cups (360 ml) whole milk
  • 1⁄3 cup (75 ml) heavy cream
  • 12 ounces (3 sticks/340 g) unsalted butter, softened but cool, cut into small pieces
  • 1 1⁄2 teaspoons vanilla paste
  • 1 teaspoon pure vanilla extract
For Décor
  • 1 to 1 1⁄4 cups (190 to 240 g) rainbow sprinkles
Instructions
MAKE THE VERY VANILLA CAKE
  1. Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
  2. Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening 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 egg, and beat until just combined.
  4. In a small bowl, whisk together the ice-cold water, milk, and buttermilk.
  5. Add the flour mixture to the mixer bowl in three separate additions, alternating with the water mixture, beginning and ending with the flour mixture; turn the mixer to low when you add the ingredients, then up to medium for a few seconds to incorporate. Scrape down the bowl, then mix on low speed for a few more seconds. Remove the bowl from the standing mixer, scatter the sprinkles across the top of the batter, and fold them in with a rubber spatula.
  6. In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold the egg whites into the batter with a rubber spatula.
  7. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the parchment.
MAKE THE VERY VANILLA 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 to the consistency of a light pudding, 10 to 15 minutes.
  2. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 to 9 minutes (you can speed up the process by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter a few chunks at a time, every 20 to 30 seconds, while the mixer is constantly stirring; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vanilla paste and extract and mix until combined. If the frosting is too soft, place the bowl in the refrigerator to chill slightly, then beat again until it can hold its shape. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is spreadable.
ASSEMBLE THE CAKE
  1. Place one cooled cake layer on a cake turntable (or a serving platter if you don’t own a cake turntable). Trim the top to create a flat surface, and evenly spread about 1 1⁄4 cups (215 g) of the frosting on top. Add the next layer, trim it, and frost it as before, then add the third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance). Spread a very thin layer of frosting over the sides and top of the cake and place it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake).
  2. Place the turntable on a parchment-lined baking sheet with raised sides. Frost the sides and top with the remaining frosting. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at the sides of the cake. Using the leftover sprinkles from the parchment (i.e., sprinkles that didn’t stick), continue turning and throwing until the cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.
Notes
How to Store: This cake will keep beautifully in a cake saver at room temperature (cool and humidity-free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days, then let it sit at room temperature for at least 2 hours before serving.

 

In the Oven: Orange Pineapple Walnut Fruitcake

by 1 Comment

Next up on the schedule: a boozy fruitcake! Posting date is December 18.

Orange Pineapple Walnut Fruitcake
 
Print
Author:
Yield: 1 9-by-5-inch loaf
Ingredients
For the Fruitcake
  • 2 oranges
  • 1 1⁄2 cups (240 g) diced dried pineapple (candied pineapple works as well)
  • 1⁄2 cup (120 ml) good-quality dark or spiced rum
  • 1 cup (200 g) granulated sugar
  • 6 ounces (11⁄2 sticks/170 g) unsalted butter, cut into 1⁄2-inch (12-mm) pieces, plus more for the pan
  • 1 1⁄2 cups (210 g) bread flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1⁄2 cup (50 g) toasted walnuts (see page 19), coarsely chopped
  • 1⁄4 cup (60 ml) good-quality dark rum
For the Glaze
  • 1 1⁄4 cups (140 g) confectioners’ sugar, sifted
  • 2 to 3 tablespoons good- quality dark rum
Instructions
MAKE THE FRUITCAKE
  1. Zest the oranges; you should have approximately 3 tablespoons. Juice 1 or 2 oranges until you have approximately 1⁄3 cup (75 ml) juice, and reserve; use the remainder for another purpose.
  2. In a medium saucepan, stir together the pineapple, 1⁄2 cup (120 ml) rum, and the orange juice. Bring to a boil over high heat, then reduce the heat to medium. Add the sugar and butter and stir until both are melted, then reduce the heat to low and simmer for about 5 minutes. The mixture should look like a thick syrup. Remove it from the stove, stir vigorously for 1 minute to release the heat, and allow to cool until lukewarm, at least 15 to 20 minutes. Set aside.
  3. Preheat the oven to 325°F (165°C) and position a rack in the center. Butter a 9-by-5-inch (23-by- 12-cm) loaf pan, dust it with our, and knock out the excess flour.
  4. In a medium bowl, whisk together the our, baking soda, and salt.
  5. Whisk the dry ingredients into the rum mixture. Scrape down the sides and bottom of the pan and add the reserved 3 tablespoons orange zest. Whisk for a few seconds to incorporate. Add the eggs and egg yolk, one at a time, whisking well after each addition. Scrape down the sides of the bowl and add the vanilla. Whisk until just incorporated. With a rubber spatula, fold in the walnuts and stir until combined.
  6. Spoon the batter into the prepared pan and bake for 70 to 80 minutes. The loaf should be a deep golden brown and a toothpick or skewer inserted into the center of the cake should come out clean (or with a few loose crumbs).
  7. Let the loaf cool in the pan for 15 minutes. Use a wooden skewer or a toothpick to poke holes all over the cake. Pour the remaining 1⁄4 cup (60 ml) rum over the cake—don’t worry if it looks like a lot of liquid; you really want the cake to get a good soaking. Let the cake cool, then cover it loosely with plastic wrap and let sit for at least 24 hours. After the 24-hour period, loosen the cake by running a small knife around the edge of the pan, then turn it out. Place it on a serving dish.
MAKE THE GLAZE
  1. In a small bowl, whisk the confectioners’ sugar with 2 tablespoons of the rum until smooth. If the mixture appears too thick, add another tablespoon rum or a few drops water, a little at a time, until the desired consistency is reached. Drizzle the glaze over the cake to cover the top, allowing a few rivulets to run down the sides. Allow to set for at least 10 minutes before serving.
Notes
How to Store: The fruitcake will keep, tightly wrapped, at room temperature for about 3 days.