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In the Oven: Iced Raspberry Tea Granita

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No need to turn on your ovens for our next recipe –we’re taking a cool break from the summer heat with an iced raspberry tea granita! Posting date is July 15.

Iced Raspberry Tea Granita
 
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Yield: about 4 servings
Ingredients
  • ½ pound raspberries (about ¾ cup)
  • ½ pound strawberries (about ¾ cup)
  • ⅔ cup sugar
  • 1 cup raspberry iced tea (or other fruit tea)
  • ¾ cup Champagne
  • Grated zest of 1 lime
  • Handful of fresh raspberries for garnish
Instructions
  1. In the bowl of a food processor, pulse the raspberries, strawberries, and sugar together until smooth. Add the iced tea, Champagne, and lime zest and pulse until combined.
  2. Pour the mixture through a fine-mesh sieve directly into an 8-inch square metal baking pan, cover tightly with aluminum foil, and put in the freezer. Use a fork to scrape or stir the mixture every hour for about 6 hours, or until the granita is frozen.
  3. Use the tines of the fork to scrape the granita, creating flakes. Divide the flakes evenly among 4 glasses, garnish each with a single raspberry, and serve with small spoons.

 

In the Oven: Icebox Towers

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Make sure to give yourself some time to make these little towers of chocolate, creamy deliciousness since there are several components and steps involved. Or skip all of the work and just make the cookies. Posting date is July 1!

Icebox Towers
 
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Yield: 6 individual cookie towers
Ingredients
For the chocolate cookies
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ¾ cup confectioners’ sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup dark unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour
For the chocolate pastry cream
  • 1 cup half-and-half
  • 3 large egg yolks
  • ¼ cup sugar
  • 1½ tablespoons all-purpose flour
  • ⅛ teaspoon salt
  • 3 ounces bittersweet chocolate, or dark chocolate (60 to 72% cacao), melted
For the whipped cream filling
  • 1 cup heavy cream
  • 1 teaspoon confectioners’ sugar
  • 1 teaspoon pure vanilla extract
Instructions
Make the chocolate cookies
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar at low speed until smooth. Beat in the egg and vanilla, then beat in the cocoa powder and salt. Add the flour and beat until just combined. Form the cookie dough into 2 disks, wrap in plastic, and refrigerate for about 1 hour, or until firm.
  2. Preheat the oven to 325 degrees F.
  3. On a lightly floured board, roll out each disk of chilled cookie dough to a ½-inch round, ¼ inch thick. Using a 2½-inch round biscuit cutter, cut out as many rounds as you can; transfer the rounds to a large rimmed baking sheet. Gather the dough scraps, chill briefly, reroll, and cut more rounds. You should have 32 to 34 rounds. You only need 30 rounds for the towers, but a few extras are good to have on hand.
  4. Bake in the center of the oven for 10 to 12 minutes, until the cookies are just set. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the chocolate 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, 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-andhalf in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the chocolate and 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.
Make the whipped cream filling
  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, confectioners’ sugar, and vanilla until stiff peaks form.
  2. Transfer ¾ cup of the whipped cream to a small bowl. Beat in 3 tablespoons of the chocolate pastry cream to make a light-chocolate cream.
Assemble the icebox towers
  1. Arrange 30 cookies on a work surface. Fill 3 pastry bags fitted with large plain tips with the chocolate pastry cream, the light-chocolate cream, and the whipped cream.
  2. Pipe the chocolate pastry cream onto 12 cookies. Pipe the light-chocolate cream onto 6 cookies. Pipe the whipped cream onto the remaining 12 cookies. Stack the towers: Start with a chocolate pastry cream–topped cookie, then a light-chocolate cream–topped cookie, followed by a whipped cream–topped cookie, another chocolate pastry cream-topped cookie, and finally a whipped cream–topped cookie. Repeat with the remaining cookies. Pipe a small dollop of any remaining chocolate pastry cream onto the top of each whipped cream–topped tower. Transfer the cookie towers to a serving platter and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
How to store: The towers can be refrigerated for up to 2 days.

 

In the Oven: Pistachio Cherry Biscotti

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Next up on the schedule, we’re making pistachio cherry biscotti! Posting date is June 17.

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

 

In the Oven: Chipotle Cheddar Biscuits

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We’re going savory — and smoky and spicy! — for our next recipe. Chipotle Cheddar Biscuits on May 20!

Chipotle Cheddar Biscuits
 
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Yield: 20 small biscuits
Ingredients
  • 2⅓ cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chipotle powder
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
  • 2 cups grated and tightly packed sharp cheddar cheese
  • 1¼ cups buttermilk
  • 1 large egg
  • Kosher salt for topping
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
  3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
  4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.
  5. Use a small ice cream scoop or a ¼-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.
  6. Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).
Notes
How to store: Store the biscuits in an airtight container for up to 2 days.

 

In the Oven: Baked Brown Cow

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Step away from your ovens, bakers, because we’re making boozy ice cream floats next. Stick with the recipe and use coffee-flavored liqueur, or mix it up. Posting date is May 6!

Baked Brown Cow
 
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Yield: 2 servings
Ingredients
  • 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ¼ cup plus 1 tablespoon heavy cream
  • 2 huge scoops (about 2 cups) premium vanilla ice cream
  • 2 shots coffee-flavored liqueur (such as Kahlúa)
  • Freshly grated nutmeg
Instructions
  1. Put the chocolate in a small heatproof bowl. In a small pot, bring the cream just to a boil. Immediately pour it over the chocolate. Let the mixture stand for 1 minute, then stir until smooth. Spoon about 2 tablespoons of the chocolate mixture into the bottom of an old fashioned glass. Using the back of the spoon, spread the sauce evenly in the bottom and slightly up the sides of the glass.
  2. Divide the ice cream between the glasses and let stand for about 5 minutes to melt slightly. Pour one shot of Kahlúa over each serving and garnish with a dusting of nutmeg. Serve immediately, with big ol’ spoons.

 

In the Oven: Grasshopper Cake

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Next up on the schedule: a grasshopper cocktail in cake form, with chocolate cake, crème de menthe buttercream, and chocolate ganache! Posting date in April 22.

Grasshopper Cake
 
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Yield: One 8-inch cake
Ingredients
For the classic chocolate cake layers
  • ¾ cup dark unsweetened cocoa powder
  • 1¼ cups hot water
  • ⅔ cup sour cream
  • 2⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ½ cup vegetable shortening
  • 1½ cups granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
For the crème de menthe buttercream
  • 2¼ cups sugar
  • ½ cup all-purpose flour
  • 2¼ cups milk
  • ½ cup heavy cream
  • 4½ sticks unsalted butter, soft but cool, cut into small pieces
  • 2 tablespoons crème de menthe
  • 2¼ teaspoons peppermint extract
  • 16 chocolate wafer cookies, homemade or store bought (such as Nabisco or Newman’s Own), optional
For the mint chocolate ganache
  • 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ cup heavy cream
  • 1 tablespoon crème de menthe
  • ½ teaspoon peppermint extract
Instructions
Make the classic chocolate 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, combine the cocoa powder, hot water, and sour cream and set aside to cool.
  3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachments, beat the butter and shortening on medium speed until light and fluffy and ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 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.
  5. Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.
  6. Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 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 crème de menthe buttercream
  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 crème de menthe and peppermint extract and mix 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. If the frosting is too firm, set the bowl over a pot of simmering water, then mix again.
  4. If you’re using the cookies, use a pastry bag or a large spoon to spread 1 to 2 tablespoons of the buttercream onto the bottom of one cookie. Press the bottom of a second cookie down on top of the buttercream. Repeat to make 8 sandwich cookies. Put the cookies on a baking sheet and chill in the refrigerator while you make the ganache.
  5. Leave the remaining buttercream at room temperature while you make the ganache.
Make the mint chocolate ganache
  1. Put the chocolate in a medium heatproof bowl and set aside.
  2. In a small saucepan over medium heat, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate. Let the cream sit for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and the mixture is smooth. Add the crème de menthe and peppermint extract and stir until combined. Whisk for another few minutes to cool the ganache slightly, then let the ganache come to room temperature, about 15 minutes, whisking occasionally.
Assemble the Cake
  1. Place one cake layer on a serving platter. Trim the top to create a flat surface. Use an offset spatula to spread about ¼ cup of the ganache on top of the layer. Put the cake in the refrigerator for 1 minute to let the ganache set. Spread about 1 ¼ cups of the buttercream on top of the ganache. Top with the next cake layer, trim and frost with ganache and buttercream, then add the third layer and trim. 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 buttercream. Garnish the cake with the cookies, if desired, and refrigerate for about 15 minutes to firm up the finished cake.
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. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

In the Oven: Dark Chocolate Ice Cream

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Our next posting date is April 8 – get out your ice cream makers, because we’re making dark chocolate ice cream. With or without mix-ins? Straight up cocoa powder, or will you slip over to the dark side?

Dark Chocolate Ice Cream
 
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Yield: about 1 1⁄2 quarts
Ingredients
  • 8 ounces dark chocolate (60 to 72% cacao), finely chopped
  • 4 large eggs
  • 1 1⁄2 cups heavy cream
  • 1 cup milk
  • 3⁄4 cup sugar
  • 1⁄4 cup dark unsweetened cocoa powder
Instructions
  1. Put the chocolate in the bowl of an electric mixer. Set aside. In a large bowl, beat the eggs until just combined.
  2. Combine the cream, milk, sugar, and cocoa powder in a small saucepan and bring just to a boil. Remove from the heat and pour one third of the mixture into the eggs, whisking constantly. Add another third of the mixture and whisk again. Return the egg mixture to the saucepan over medium heat. Whisking constantly, bring to 170 degrees F. on a chocolate thermometer. Remove from the heat and pour through a fine-mesh sieve directly into the chocolate. Let the mixture sit for 1 minute, then slowly whisk until combined.
  3. Put the mixture in the refrigerator for 4 hours (or overnight), then whisk until the mixture is thick and frothy. Pour into an ice cream machine and freeze, following the manufacturer’s instructions, until the mixture looks like a very rm pudding. Put in an airtight container and freeze for at least 6 hours, or until hard.

 

In the Oven: Baked Bars

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Anything goes for our next bake, a veritable kitchen-sink extravaganza! Posting date is March 25.

Baked Bars
 
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Yield: 24 bars
Ingredients
For the Baked Bar crust
  • 2 cups (about 6 ounces) sweetened shredded coconut
  • 2½ cups finely ground graham cracker crumbs (about 20 crackers)
  • 1 cup (2 sticks) unsalted butter, melted
For the Baked Bar filling
  • 1⅓ cups walnut halves, toasted and chopped
  • 1½ cups (9 ounces) semisweet chocolate chips
  • ¾ cup white chocolate, coarsely chopped
  • ¾ cup butterscotch chips
  • 3 ¼ cups (26 ounces) sweetened condensed milk
Instructions
Make the Baked Bar crust
  1. Preheat the oven to 300 degrees F.
  2. Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
  3. 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.
  4. Put the graham cracker crumbs in a large bowl, add the toasted coconut, and toss with your hands until combined. Add the butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  5. Refrigerate the crust for 15 minutes, then bake for 10 minutes, or until golden brown. Transfer to a wire rack and let the crust cool completely.
Make the Baked Bar filling
  1. Increase the oven temperature to 325 degrees F.
  2. Evenly spread the nuts in the bottom of the crust.
  3. Spread the chocolate chips over the walnuts, followed by the white chocolate, followed by the butterscotch chips.
  4. In a steady stream, pour the sweetened condensed milk evenly over the filling. Shake the pan very gently to make sure the sweetened condensed milk is evenly distributed.
  5. Bake for 30 to 40 minutes, rotating the pan every 10 minutes, until golden brown and bubbly. Transfer to a wire rack and let cool completely. Cut into squares and serve.
Notes
How to store: Baked Bars will keep, wrapped tightly and at room temperature, for up to 4 days.

 

In the Oven: Maple Walnut Scones

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Bakers, if you don’t already have some, it’s time to track down some maple extract — we’re springing ahead by making maple walnut scones! Posting date is March 11.

Maple Walnut Scones
 
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Yield: 12 scones
Ingredients
For the maple walnut scones
  • 4 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ teaspoons cinnamon
  • 1½ cups (3 sticks) unsalted butter, cubed and chilled
  • 1 large egg
  • 1 cup buttermilk
  • 2 teaspoons maple extract (see Baked Note)
  • 1 cup toasted walnuts
  • ¼ cup raw sugar
For the maple glaze
  • ½ cup confectioners’ sugar, sifted
  • 2 tablespoons plus 2 teaspoons maple syrup
Instructions
Make the scones
  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 cinnamon. 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, ¾ cup of the buttermilk, and the maple extract. 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. Add the walnuts to the dough and knead gently to incorporate.Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1½ inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges with a knife. 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 to cool completely.
Glaze the scones
  1. Line a baking sheet with parchment paper. Place the wire rack with the cooled scones over the baking sheet.
  2. Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth. Slowly pour the glaze over each scone in a zigzag pattern.
  3. Allow the glaze to set (about 10 minutes) and serve immediately.
Notes
How to store: Scones can be stored in an airtight container for up to 2 days.

 

In the Oven: Vanilla Marshmallows

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Next up on the baking schedule: vanilla marshmallows! Posting date is February 25.

Vanilla Marshmallows
 
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Yield: 48 marshmallows
Ingredients
  • 12 sheets gelatin
  • 2 cups sugar
  • 1 cup light corn syrup
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • ½ cup sifted confectioners’ sugar, plus more for dusting
Instructions
  1. Grease a 9-by-13-by-2-inch pan with vegetable shortening: Dab a little bit of shortening on a paper towel and rub it into the sides and bottom of the pan. Set aside.
  2. Put the gelatin sheets in a medium or large heatproof bowl, fill the bowl with very cold water, and set aside; add a few ice cubes to keep the water cold.
  3. In a medium saucepan, gently stir together the sugar, ½ cup of the corn syrup, and ½ cup water. Be careful not to splash the ingredients onto the sides of the pan. Put the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan.
  4. Fill a medium saucepan halfway with water and place on the stove over medium-low heat.
  5. Put the remaining ½ cup corn syrup in the bowl of an electric mixer fitted with the whisk attachment. Set aside.
  6. Return to the saucepan of water and check the temperature. When the temperature reaches 220 degrees F., drain the water from the bowl of gelatin and give the gelatin sheets a quick wringing out. Place the bowl of gelatin over the saucepan of simmering water and stir the gelatin sheets with a heatproof spatula until the gelatin is completely melted. Remove the bowl from the pan.
  7. Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.
  8. Bring the sugar mixture to the soft ball stage on the candy thermometer (235 to 240 degrees F.), then remove from the heat. Take out the candy thermometer. Turn the mixer up to medium for 1 minute, then slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture has been added, turn the mixer to medium-high and beat for about 5 minutes. The marshmallow mixture will begin to turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.
  9. Working very quickly, pour the marshmallows into the prepared pan. Use an offset spatula to spread out the mixture evenly. Sprinkle with a bit of sifted confectioners’ sugar and let sit for about 6 hours.
  10. Use a knife to loosen the marshmallow from the edges of the pan, and use your hands to pull the marshmallow (it will come out in one gigantic piece) out of the pan and onto a flat surface lightly dusted with confectioners’ sugar. Place the ½ cup confectioners’ sugar in a small bowl.
  11. Use a chef’s knife to cut the marshmallows into a 6-by-8 grid. Roll each marshmallow in confectioners’ sugar. The marshmallows will keep in an airtight container for up to 1 week. Serve with hot chocolate or eat as is.