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In the Oven: Kitchen-Sink Dutch Baby

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

Kitchen-Sink Dutch Baby
 
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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

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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
 
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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

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

In the Oven: Nutella Chip Cookies
 
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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

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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
 
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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

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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
 
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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

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

Orange Pineapple Walnut Fruitcake
 
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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.

 

In the Oven: Pink Peppermint Stick Ice Cream with Homemade Hot Fudge

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Ice cream isn’t just for summertime. Posting date is December 4!

Pink Peppermint Stick Ice Cream with Homemade Hot Fudge
 
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Yield: About 1½ quarts (1.4 L) of ice cream and 1¼ cups (300 ml) of hot fudge • about 6 servings
Ingredients
For the Pink Peppermint Ice Cream
  • 2½ cups (600 ml) heavy cream
  • ¾ cup (180 ml) whole milk
  • 1 cup (200 g) granulated sugar
  • 1⁄8 teaspoon kosher salt
  • 5 large egg yolks
  • 2 teaspoons natural peppermint extract (not mint or spearmint extract)
  • ½ teaspoon pure vanilla extract
  • Red or pink food dye or gel
  • ¾ cup (115 g) crushed candy canes, plus more for garnish
For the Hot Fudge
  • 4 ounces (115 g) unsweetened chocolate, coarsely chopped
  • 3 tablespoons unsalted butter, cubed
  • ½ cup (50 g) sifted confectioners’ sugar
  • ½ cup (110 g) firmly packed dark brown sugar
  • ¼ cup (20 g) unsweetened cocoa powder, such as Valrhona
  • 3 tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • ¾ cup (180 ml) heavy cream
  • 2 teaspoons pure vanilla extract
Instructions
Make the Pink Peppermint Ice Cream
  1. In a medium saucepan, stir together the cream, milk, ½ cup (100 g) of the sugar, and the salt.
  2. Over medium-high heat, bring the mixture to a slow, consistent simmer, just before boiling, then remove it from the heat.
  3. Put the egg yolks in a large heatproof bowl. Add the remaining ½ cup (100 g) sugar and whisk the mixture until it’s pale and fully combined. While whisking constantly, slowly stream in half of the cream mixture. Then, whisking constantly, transfer the egg mixture back into the medium saucepan containing the other half of the cream mixture. Cook the custard over medium-low heat, stirring constantly until it is thick enough to coat the back of a spoon (approximately 175°F/80°C), to 10 minutes; do not boil. Remove from the heat and strain the mixture through a fine-mesh sieve into a medium bowl. Whisk in the peppermint extract, add the vanilla, and add food dye to reach the color you desire. Continue to whisk vigorously for a minute or two to release excess heat. Cover and refrigerate for at least 4 hours or overnight. (Alternatively, fill a large bowl with ice and a little bit of water, then pour the ice cream mixture into a smaller bowl and place that bowl directly on top of the ice; whisk the custard and turn the bowl until the mixture is completely cool.
  4. It is essential for the mixture to be completely chilled before adding it to the ice-cream maker.) Pour the chilled mixture into an ice-cream maker and follow the manufacturer’s directions to process, adding the crushed candy canes about 2 to 3 minutes before the ice cream is finished churning. Freeze the ice cream in an airtight container for 3 to 4 hours to freeze completely.
Make the Hot Fudge
  1. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water (double-boiler method, see page 19), and stir occasionally until the chocolate and butter are completely melted
  2. and combined. Do not boil or overheat the mixture; it should be lukewarm.
  3. In a medium saucepan, whisk together the confectioners’ sugar, brown sugar, cocoa powder, corn syrup, and salt. Stir in the cream and cook over medium-high heat until the mixture boils. Let the mixture boil for 1 minute while whisking slowly but constantly. Remove it from the heat, add the butter mixture, and whisk to combine. Transfer the sauce to a glass measuring cup with a pour spout or a serving pitcher, stir it to release excess heat, and add the vanilla. Let the mixture cool until it is just warm (it will thicken as it cools).
  4. To serve, scoop ice cream into serving bowls and pour the hot fudge over it. Sprinkle with additional crushed candy canes, if you like.
Notes
How to store: Hot fudge can be kept in an airtight container in the refrigerator for up to 4 days. Reheat (in the microwave in short bursts or on the stovetop) before serving. Leftover ice cream can be stored in the freezer in a plastic container, top covered with a layer of parchment and then sealed.

 

In the Oven: Chocolate Cinnamon Chipotle Sugar Cookies

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Let’s show off our decorating skills with these spicy Día de Muertos cookies. Posting date is November 6!

Chocolate Cinnamon Chipotle Sugar Cookies
 
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Yield: About 12 large cookies
Ingredients
For the Chocolate Cinnamon Chipotle Cookies
  • 2 cups (255 g) all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon chipotle chile powder, or ancho chile powder
  • 6 ounces (1½ sticks/170 g) unsalted butter, cool but not cold
  • 2 tablespoons cold (unflavored, nonhydrogenated) vegetable shortening
  • 2⁄3 cup (130 g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), melted and cooled
For the Filler Icing
  • 3½ to 4 cups (395 to 450 g) confectioners’ sugar
  • ½ teaspoon cream of tartar
  • 3 large egg whites, plus more if needed
  • 1 teaspoon fresh lemon juice
For the Royal Icing
  • 3 cups (340 g) confectioners’ sugar
  • 2 large egg whites
  • 1 to 2 teaspoons fresh lemon juice
  • Various food gels
Instructions
Make the Chocolate Cinnamon Chipotle Cookies
  1. In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and chipotle. Set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until just combined. Add the sugar and cream together until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl, add the egg and vanilla, and beat until just combined. Add the melted and cooled chocolate and beat until uniform in color. Scrape down the sides and bottom of the bowl, add half of the flour mixture, and beat for 15 seconds. Again, scrape down the bowl, then add the remaining flour mixture and beat until just incorporated. Loosely shape the dough into two disks (it will be sticky, so work quickly and feel free to flour your hands first), wrap them tightly in plastic wrap, and refrigerate for at least 2 hours.
  3. Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
  4. Unwrap one disk of dough, leaving the other in the refrigerator while you are working, and place it on a lightly flour-dusted work surface. Dust your hands and rolling pin with a little flour. Roll the dough ¼ inch (6 mm) thick, flipping and lightly flouring the dough a few times, as needed, while you work. Using your favorite Day of the Dead cookie cutter (we use the easy-to-find skull), cut shapes in the dough, then transfer them to the prepared baking sheets, leaving about 1 inch (2.5 cm) of space around each cookie. Dough scraps can be rerolled and recut, if desired. Continue the process with the remaining dough. Place the cut dough on the baking sheets in the freezer for about 15 minutes.
  5. Bake the cookies, rotating the baking sheets halfway through the baking time, until the tops of the cookies look set and are just beginning to appear dry, 10 to 12 minutes. Place the baking sheets on a cooling rack for 5 minutes. Using a spatula, transfer the cookies to the rack to cool completely.
Make the Filler Icing
  1. In the bowl of a standing mixer fitted with the paddle attachment, combine 3½ cups (395 g) confectioners’ sugar and the cream of tartar; turn the mixer to the lowest speed to mix them together and remove any possible lumps. Increase the speed to medium-low, add the egg whites and lemon juice, and mix until the icing is completely smooth. It should have the texture of a thick, shiny glaze, but be just thin enough to pour. If the mixture is too thick, add additional egg whites to thin it. If the mixture is too thin, add the additional sugar a tablespoon at a time. Scrape the icing into a piping bag fitted with a large round tip (#3). First, outline each of the cookies with the icing and wait 15 minutes for the outlines to harden.
  2. After 15 minutes, return to the first cookie and flood the icing within the outline. If you feel confident and steady, you can flood each cookie just by using a pastry bag filled with the icing; I recommend using less icing in the flooding process than you imagine you will need, as it should spread to the outline and fill it in. If you are not quite confident using just the pastry bag, or if you want to be extra careful, squeeze a few dollops of the icing over the top of the cookie and use a dry paintbrush or the back of a spoon to gently spread it to the outline. (We don’t recommend pastry brushes; craft-store paintbrushes with synthetic bristles work best.) Let the frosting dry completely before adding the décor (royal icing), at least 8 hours or overnight.
Make the Royal Icing
  1. In the bowl of a standing mixer fitted with the paddle attachment, combine the confectioners’ sugar with the egg whites and 1 teaspoon lemon juice and beat on low to medium-low speed until the icing is completely smooth, 3 to 5 minutes. When the paddle is lifted from the icing, a peak in the icing should be created, which should fall over just a bit; it’s slightly thicker than the filler icing. To reach the right consistency, add ½ teaspoon more egg white and/or lemon juice at a time to thin the icing, or 1 teaspoon more confectioners’ sugar at a time to thicken the icing.
  2. Divide this icing into five or six small prep bowls. Add pea-size amounts of food gel to all of the bowls save one, and mix, adding more gel as needed to achieve the colors you desire. Keep the last bowl plain (white). Place each color in a pastry bag fitted with a small tip (#1). (Alternatively, though we don’t wholly recommend this method, as you will get cleaner lines using pastry bags and tips, you can place the icing in zip-tight plastic bags, cut off just a tiny bottom corner of the bag—as small as possible—and use the bag to pipe.)
  3. Apply the royal icing to the outlined, filled, and completely dry cookies. Use the accompanying photo as a guide for traditional Day of the Dead décor or (obviously) decorate as you want. If you need to or want to overlap decorating colors, just make sure the bottom color is dry before applying the top color over it. Let the décor harden completely before serving, at least an hour or up to overnight.
Notes
How to store: The cookies can be kept in an airtight container in a cool and dry environment for 3 to 5 days; do not wrap in plastic wrap.

 

In the Oven: Milk Chocolate Malted Brownies with Chocolate Ganache

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For Halloween, our bakers have a chance to show off their decorating skills with some milk chocolate malted brownies with chocolate ganache. Posting date is October 23.

In the Oven: Milk Chocolate Malted Brownies with Chocolate Ganache
 
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Yield: 36 to 48 mini brownies
Ingredients
For the Brownies
  • 1¼ cups (160 g) all-purpose flour
  • ½ cup (70 g) malted milk powder
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 6 ounces (170 g) milk chocolate (40 to 60% cacao), coarsely chopped
  • 4 ounces (115 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 6 ounces (1½ sticks/170 g) unsalted butter, cut into 1-inch (2.5-cm) cubes, plus more for the pan
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) firmly packed light brown sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
For the Chocolate Ganache
  • 6 ounces (170 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ cup (120 ml) heavy cream
For the Royal Icing
  • 3 to 4 cups (340 to 450 g) confectioners’ sugar, sifted
  • 2 large egg whites
  • 1 teaspoon fresh lemon juice
  • Blue, yellow, red, and black food dyes or gels (optional)
Instructions
Make the Brownies
  1. Preheat the oven to 350°F (175°C) and position a rack in the center. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch (23-by-33-cm) pan. Line the bottom with a sheet of parchment paper so that it overhangs about 1 inch (2.5 cm) on the long sides of the pan, and butter the parchment.
  2. In a medium bowl, whisk together the flour, malted milk powder, cocoa, and salt.
  3. Place both chocolates and the butter in a large heatproof bowl and set it over a saucepan of simmering water (double-boiler method, see page 19), stirring occasionally, until the chocolate and butter are completely melted, smooth, and combined. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature.
  4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  6. Pour the batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, about 30 minutes. Remove from the oven, place the pan on a cooling rack, and let the brownies cool completely.
Make the Chocolate Ganache
  1. Place the chopped chocolate in a medium heatproof bowl. Place the cream in a saucepan over medium heat and heat just until bubbles form around the edge of the pan. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth. Pour the warm chocolate ganache over the cooled brownies in the pan and use an offset spatula to spread it into an even layer. Allow the ganache to sit for about 10 minutes, then refrigerate for another 15 minutes to set completely.
  2. Using a small paring knife, release the brownies from the sides of the pan and pull straight up on the parchment to remove them from the pan, then place the brownies onto a cutting board and remove the parchment. Place the brownies in the freezer for 30 minutes (this will make them easier to cut). Run a chef’s knife under hot water, wipe dry, and cut the brownies into 36 to 48 bite-size pieces (or smaller—these brownies are rich).
Make the Royal Icing
  1. In a medium bowl, whisk together 3 cups (340 g) confectioners’ sugar, the egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a thick glaze. If it is too thin, add more powdered sugar, a few tablespoons at a time, until it is thick enough to hold its shape when piped. Divide the icing into four bowls. Royal icing will begin to harden when exposed to air. If you are not using a particular color, make sure to cover the bowl tightly with plastic wrap or place the icing in a pastry bag and cover the tip.
  2. Leave one bowl white for skulls and ghosts. In another bowl, create a black icing (about 8 drops of black gel or 2 drops each of blue, yellow, and red dye) for outlines and eyes. In the other two bowls, we recommend mixing orange for pumpkins and green for embellishments (green eyes are spooky). Put each color in its own pastry bag fitted with the smallest tip. (Pastry bags provide more control, but, if needed, you can fill four zip-tight plastic bags and cut a small corner from the bottom of each.) In essence, you want to pipe and fill all of your base layers first, then go back and add your final embellishments. (It is more difficult to decorate each brownie from start to finish.)
  3. For skulls and ghosts: Pipe on the shapes of skulls or ghosts in white and allow them to harden for a few minutes (see photo 1). Then fill them in completely (see photo 2). Gently pipe final embellishments (eyes, mouths, etc.) directly on top of the white icing with any other color you like (see photos 3 and 4).
  4. For pumpkins: Pipe on the shape of the pumpkins (not the stem) in orange and allow to harden for a few minutes (see photo 1), then fill them in completely. Gently pipe on the stem in green.
  5. Allow the icing to harden completely before serving.
Notes
How to store: The brownies will keep, tightly covered with plastic wrap, at room temperature for up to 4 days.

 

 

In the Oven: Pumpkin Swirl Cheesecake Chocolate Brownies

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It’s officially Fall (at least, it is in the Northern Hemisphere), so we’re going to pumpkin-ize some brownies next. Posting date is October 9!

Pumpkin Swirl Cheesecake Chocolate Brownies
 
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Yield: 24 brownies
Ingredients
For the Pumpkin Cheesecake Swirl
  • 1 (8-ounce/226-g) package cream cheese, softened
  • ¼ cup plus 2 tablespoons (75 g) granulated sugar
  • ¾ cup (170 g) solid pack pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
For the Brownie Layer
  • ¾ cup plus 2 tablespoons (105 g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 8 ounces (225 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 6 ounces (1½ sticks/170 g) unsalted butter, cut into
  • 1-inch (2.5-cm) cubes, plus more for the pan
  • ¾ cup (150 g) granulated sugar
  • ¼ cup plus 2 tablespoons (85 g) firmly packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
Instructions
Make the Pumpkin Cheesecake Swirl
  1. In a medium bowl, whisk the cream cheese and sugar until smooth and creamy (it should almost look like frosting). Add the pumpkin, egg yolk, flour, cinnamon, nutmeg, allspice, and ginger and whisk again until well blended. Cover and refrigerate while you make the brownie layer.
Make the Brownie Layer
  1. Preheat the oven to 350°F (175°C) and position a rack in the center. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch (23-by-33-cm) pan. Line the bottom with a sheet of parchment paper with a 1-inch (2.5-cm) overhang on the long sides of the pan, and butter the parchment.
  2. In a medium bowl, whisk together the flour, cocoa, and salt.
  3. Place the chocolate and butter in a large heatproof bowl and set it over a saucepan of simmering water (double-boiler method, see page 19), stirring occasionally, until the chocolate and butter are completely melted, smooth, and combined. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature. Add 2 eggs to the chocolate mixture and gently whisk until just combined. Add the remaining egg and whisk until combined. Add the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  4. Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold them gently together until just a bit of the flour mixture is visible.
  5. Pour two-thirds of the batter into the prepared pan and smooth the top. Pour the pumpkin cheesecake mixture over the brownies and smooth into an even layer with the back of an offset spatula. Drop the remaining one-third of the brownie batter by heaping tablespoons here and there over the pumpkin layer. Use a knife to gently pull through the batters to create a swirl. (The brownie batter is thick, so you might need to pull several times before you start to create the swirl.)
  6. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, 30 to 40 minutes. Let the brownies cool almost completely.
  7. You can eat the brownies slightly warm or at room temperature, when they have a more pumpkin-y flavor. Or cover and refrigerate them for about 3 hours and enjoy them slightly chilled (this is our favorite). Either way, when you’re ready, release the brownies from the side of the pan with a small paring knife. Pull straight up on the parchment to remove them from the pan, place them on a cutting board, cut, and serve.
Notes
How to store: the brownies will keep, tightly covered, in the refrigerator for up to 5 days.