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In the Oven: Black Forest Chocolate Cookies

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Fire up your ovens, bakers, let’s make some cookies! Posting date is January 28.

Black Forest Chocolate Cookies
 
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Yield: 24 cookies
Ingredients
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 10 tablespoons unsalted butter, cut into 1-inch pieces
  • 6 large eggs
  • 1¼ cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) white chocolate chips
  • 1 cup (6 ounces) dried cherries
Instructions
  1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
  2. In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
  4. Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
  5. Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
  6. Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
  7. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  8. Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks. Remove from the oven and let cool slightly before removing from the pans and serving.
Notes
How to store: The cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Whiteout Cake

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We’re closing out the year with a three-layer white cake with white chocolate frosting. Posting date is December 31!

Whiteout Cake
 
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Yield: 1 (8-inch) cake
Ingredients
For the white cake layers
  • 2 1⁄2 cups cake flour
  • 3⁄4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 1⁄2 cup vegetable shortening
  • 1 3⁄4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 1 1⁄2 cups ice cold water
  • 3 large egg whites, at room temperature
  • 1⁄4 teaspoon cream of tartar
For the white chocolate frosting
  • 6 ounces white chocolate, coarsely chopped
  • 1 1⁄2 cups sugar
  • ⅓ cup all-purpose flour
  • 1 1⁄2 cups milk
  • ⅓ cup heavy cream
  • 1 1⁄2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
To assemble the cake
  • White sprinkles or white nonpareils
Instructions
Make the white 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. Sift the flours, baking powder, baking soda, and salt together into a large bowl. Set aside.
  3. In the bowl of an electric 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. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate 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 medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
  5. 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 the pans, and let cool completely. Remove the parchment.
Make the white chocolate frosting
  1. Using either a double boiler or a microwave oven (see page 23), melt the white chocolate and set it aside to cool.
  2. 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.
  3. 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.
  4. Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a at surface, and evenly spread about 1 1⁄4 cups of the frosting on top. Add the next layer, trim and frost it, then add the third layer. Crumb coat the cake (see page 22) and put the cake in the refrigerator for about 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a few white sprinkles or white nonpareils and refrigerate for 15 minutes to firm up the finished cake.
  2. 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. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

 

In the Oven: Sour Lemon Scones

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Fire up your ovens, and get ready to make lemon scones… posting date is December 17!

Sour Lemon Scones
 
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Yield: 12 scones
Ingredients
  • 4 cups all-purpose flour
  • 1⁄2 cup sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ginger
  • 1 1⁄2 cups (3 sticks) unsalted butter, cubed and cold
  • 1 large egg
  • 1 cup buttermilk
  • 1⁄4 cup grated lemon zest (from about 3 lemons)
  • 1⁄2 cup diced candied lemon peel, optional (see book for recipe)
  • 2 tablespoons raw sugar
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, 3⁄4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1⁄2 inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.
Notes
How to store: Scones can be stored in an airtight container for up to 2 days.

 

In the Oven: Cinnamon Mocha

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Another week with no need to turn on your ovens… Next up on the schedule is cinnamon mochas! Posting date is December 3.

Cinnamon Mocha
 
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Yield: 2 (8-ounce) servings
Ingredients
  • 1⁄4 cup plus 2 tablespoons dark unsweetened cocoa powder
  • 1⁄4 cup sugar
  • 1 teaspoon cinnamon, plus more for garnish
  • 2 long shots freshly brewed espresso
  • 2 cups whole milk
  • Simple Vanilla Bean Whipped Cream (page 103), optional
Instructions
  1. In a small heatproof bowl, whisk together the cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until the mixture is smooth.
  2. In a medium saucepan, heat the milk over medium heat. Add the espresso mixture and whisk until combined. Stirring constantly, bring the mixture to a boil, then remove from the heat.
  3. Divide the mocha evenly between two mugs and top with whipped cream, if desired, and a dash of cinnamon. Serve immediately with a small spoon.

 

In the Oven: A Trio of Truffles

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Make one, two, or all three kinds! Posting date is November 19.

Honey and Dark Chocolate Truffles
 
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Yield: 18 truffles
Ingredients
For the truffle center
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1 cup heavy cream
  • 1⁄4 cup honey
  • 1 teaspoon espresso powder
For the truffle coating
  • 1⁄4 cup confectioners’ sugar, sifted
  • Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and espresso powder. Heat the mixture just to a boil.
  3. Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the cream sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment paper.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Spread out the confectioners’ sugar on a small plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

 
Milk Chocolate and Almond Truffles
 
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Yield: 15 truffles
Ingredients
For the truffle center
  • 8 ounces milk chocolate, coarsely chopped
  • 3⁄4 cup heavy cream
  • 1⁄4 cup sliced almonds, toasted
  • 1 teaspoon almond extract or 1 teaspoon Amaretto liqueur
For the truffle coating
  • 1⁄4 cup sliced almonds, toasted and coarsely chopped
  • Tempered Milk Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, heat the cream just to a boil. Add the almonds, cover the saucepan, and turn the heat down to simmer. Simmer the almonds in the covered saucepan for 20 minutes.
  3. Remove the saucepan from the heat, and pour the cream through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the almond extract or liqueur and stir to combine. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment paper.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Place the almonds on a large plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the almonds and turn to coat with almond pieces. Put the almond-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

 
Chocolate Raspberry Truffles
 
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Yield: 15 truffles
Ingredients
For the truffle center
  • 11⁄2 cups frozen raspberries
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 3⁄4 cup heavy cream
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, softened
For the truffle coating
  • 1⁄4 cup red sanding sugar
  • Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and raspberry puree. Heat the mixture just to a boil.
  3. Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the butter and stir until combined. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Spread out the sanding sugar on a small plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

In the Oven: Peanut Butter Cookies with Milk Chocolate Chunks

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Up next, a classic peanut butter cookie, but with chunks of milk chocolate baked in. Posting date is November 5!

Peanut Butter Cookies with Milk Chocolate Chunks
 
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Yield: 24 cookies
Ingredients
  • 1 3⁄4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
  • 1 cup granulated sugar, plus more for sprinkling
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup creamy peanut butter
  • 6 ounces good milk chocolate, coarsely chopped
Instructions
  1. Sift the flour, baking soda, and salt into a medium bowl and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining our mixture and mix until just incorporated.
  4. Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
  5. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
  7. Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
  8. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
Notes
How to store: The cookies can be stored, in an airtight container, for up to 3 days.

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.