Cake

In the Oven: Chocolate Chip Hush Puppies

August 18, 2016 by Littlebakerbunny 1 Comment

Next up on the schedule: Chocolate Chip Hush Puppies. Fry or bake, posting date is August 28!

Note: there is an error in the recipe in the book – the pastry flour weight is incorrect. Corrected in the recipe below.

In the Oven: Chocolate Chip Hush Puppies

Author: Matt Lewis & Renato Poliafito

Yield: 24-30 hush puppies

Ingredients

¾ cup (150 g) granulated sugar
1 tablespoon ground cinnamon
1½ cups (170 g) pastry flour
1½ cups (210 g) fine- to medium-grain cornmeal
1 cup (220 g) firmly packed light brown sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
¼ teaspoon baking soda
3 ounces (85 g) chocolate chips (about ½ cup)
1 large egg
1 large egg yolk
1 cup (230 g) sour cream
2 tablespoons unsalted butter, melted and cooled
1 tablespoon pure maple syrup, plus more for serving (optional)
2 teaspoons pure vanilla extract
Vegetable oil for frying

Instructions

In a small shallow bowl, stir together the granulated sugar and cinnamon. Set aside.
In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder, salt, and baking soda together, using your hands to rub most of the chunks of brown sugar into the flour mixture. Stir in the chocolate chips.
In another large bowl, whisk together the egg, egg yolk, sour cream, butter, maple syrup, and vanilla.
Make a well in the dry ingredients and pour the wet ingredients into the well. Using very clean hands, bring the ingredients together by pulling the dry ingredients from the sides into the wet ingredients in the middle and kneading gently until just combined; do not overmix.
Pour 1 to 1½ inches (2.5 to 4 cm) of oil into a deep skillet or large pot (if you need to fill the pan more than halfway, choose a larger pan). Slowly heat the oil over medium-high heat until it registers 350°F (175°C) on a deep-fry thermometer. Line a plate with a double layer of paper towels and set it near your work area.
Using a small ice-cream scoop with a release mechanism, scoop no more than 1 tablespoon of dough and release it into the hot oil (alternatively, you can use a spoon). Add a few more to the oil, but do not crowd the pot. Cook until the fritters have browned on one side, about 2 minutes. Using a slotted spoon or tongs, turn them over and continue to cook until browned, another minute; do not overcook. Use a slotted spoon to transfer the fritters to the prepared plate. Continue with the rest of the dough. Allow the fritters to dry for about 5 minutes. Working quickly, roll the hot fritters in the cinnamon-sugar mixture until coated. Serve immediately, with a side of maple syrup for dipping, if you like—they are dangerously good that way. (Alternatively, if you prefer not to fry, spoon the batter into greased muffin tins, filling each three-quarters full, sprinkle the tops with cinnamon-sugar, and bake at 350°F/175°C for 13 to 15 minutes.)

Notes

How to store: Hot fritters are best right out of the pan, as they deteriorate in quality quickly after being fried; 2 or 3 hours is pushing it, but not unheard of.

In the Oven: Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream

June 6, 2016 by Sheri Leave a Comment

For Flag Day, we’re making some all-American, patriotic strawberry shortcakes. Posting date is June 15!

Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream

Author: Matt Lewis & Renato Poliafito

Yield: 6 servings

Ingredients

For the Brown Sugar Shortcakes

2 ounces (½ stick/55 g) unsalted butter, cold, cut into small cubes, plus more for the pan
4 tablespoons (50 g) shortening, cold
1 cup plus 2 tablespoons (145 g) all-purpose flour
1 cup plus 2 tablespoons (145 g) cake flour
½ cup (110 g) firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup (120 ml) plus 2 tablespoons heavy cream, divided
1 large egg yolk
1 teaspoon pure vanilla extract
1 large egg white
2 tablespoons raw sugar

For the Brown Sugar Syrup and Berries

8 ounces (225 g) strawberries, hulled and sliced (about 1½ cups)
8 ounces (225 g) blueberries (about 1½ cups)
2 tablespoons firmly packed dark brown sugar
1 teaspoon orange zest
¼ cup (60 ml) Grand Marnier (optional)

For the Whipped Cream

1½ cups (360 ml) heavy cream
2 tablespoons firmly packed light brown sugar
1 teaspoon pure vanilla extract

For the Assembly

Confectioners’ sugar (optional)

Instructions

Make the Brown Sugar Shortcakes

Place the cubed butter and shortening in a small bowl, give a quick stir, cover the bowl, and place in the freezer for 15 minutes.
Line a baking sheet with parchment paper.
In a large bowl, whisk together both flours, the brown sugar, baking powder, baking soda, and salt. Set aside.
Pour ½ cup (120 ml) of the cream into a glass measuring cup. Add the egg yolk and vanilla and whisk until combined. Place in the refrigerator.
Remove the butter and shortening from the freezer and drop the cubes over the flour mixture. Use your fingers to rub the butter and shortening into the flour until the mixture is coarse and pebbly. Add the cream mixture. Working quickly, use a fork to cut the wet ingredients into the dry until just a few dry streaks remain; do not overmix the dough.
Dust a work surface with a sprinkling of flour, place the dough on it, and dust the top of the dough with a little more flour. Gently knead the dough until it is uniform and smooth, only about 1 minute; the dough should hold its shape without falling apart.
Roll the dough into about a 9-inch (23-cm) round (if anything it should be slightly less than that, not larger), about 1 inch (2.5 cm) thick. Using a 2½-inch (6-cm) round cutter, cut out 6 shortcakes. You might need to gather the scraps and reroll one time to get all 6 cakes.
Transfer the cakes to the parchment-lined baking sheet and freeze for at least 15 minutes and up to 30 minutes. (Meanwhile, you can make your brown sugar syrup and berries, if you want to serve the shortcakes warm.)
Preheat the oven to 400°F (205°C). Whisk together the remaining 2 tablespoons cream with the egg white.
Remove the baking sheet from the freezer and brush the top of each cake with the egg wash, sprinkle with raw sugar, and bake until the cakes are evenly browned and a toothpick inserted into the center of a cake comes out clean, 12 to 16 minutes; do not overbake. Allow the cakes to cool for at least 10 minutes. The cakes taste just as good warm as they do at room temperature.

Make the Brown Sugar Syrup and Berries

Place the berries in a large bowl. Sprinkle them with the brown sugar and orange zest. Gently toss a few times with your hand, then add the Grand Marnier, if using, and toss again. Let the berries macerate for at least 30 minutes and up to 2 hours, tossing the mixture every 10 minutes until ready to use.

Make the Whipped Cream

Place a metal bowl and whisk or, if you prefer, the bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
Right before assembling, pour the cream into the chilled bowl and beat with the whisk for about 1 minute; alternatively, beat on medium speed in the bowl of a standing mixer fitted with the whisk attachment. Sprinkle the brown sugar on top of the cream and continue whisking vigorously until soft peaks form. Add the vanilla and whisk until just incorporated.

Assemble the Shortcakes

Using a slotted spoon, remove the berries from their syrup and place them in a separate bowl. Do not discard the syrup.
Gently slice a shortcake in half horizontally (a serrated knife works well here). Place the bottom section (sliced side facing up) on a serving plate. Spoon a few tablespoons of syrup over the cake to cover. Add about ½ cup (75 g) of berries to cover the bottom of the cake, spoon with a few dollops of whipped cream, and top with the other half of the cake (sliced side facing down). Repeat with the remaining shortcakes, syrup, berries, and cream. Dust the shortcakes with confectioners’ sugar, if you like, and serve immediately.

In the Oven: Chai Spice Trifle with Mixed Berries

May 26, 2016 by Littlebakerbunny Leave a Comment

We’re celebrating the Queen’s birthday with a big bowl of trifle! Posting date is June 5.

Chai Spice Trifle with Mixed Berries

Author: Matt Lewis & Renato Poliafito

Yield: 24 large servings

Ingredients

For the Pound Cake

1 Buttery Pound Cake (page 93) without the Salty Caramel Glaze, made 1 day ahead, or 1 store-bought pound cake

For the Chai Spice Mix

1 tablespoon ground cinnamon
2½ teaspoons ground cardamom
2 teaspoons ground ginger
½ teaspoon ground white pepper
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1⁄8 teaspoon ground cloves

For the Chai Pastry Cream

12 large egg yolks
1 cup (200 g) granulated sugar
¼ cup (30 g) cornstarch
2 to 3 tablespoons Chai Spice Mix (recipe above)
½ teaspoon kosher salt
4 cups (960 ml) whole milk
5 tablespoons (70 g) unsalted butter, cut into cubes
¼ cup (60 ml) dark rum
2 tablespoons heavy cream
2 tablespoons pure vanilla extract

For the Rum Syrup

1 tablespoon plus 1½ teaspoons granulated sugar
2 tablespoons dark rum

For the Whipped Cream

2 cups (480 ml) heavy cream
2 teaspoons pure vanilla extract

For the Assembly

4 cups (500 g) fresh raspberries (or frozen, see Baked Note)
2 cups (290 g) fresh blackberries (or frozen, see Baked Note)

Instructions

Make the Chai Spice Mix

Place the cinnamon, cardamom, ginger, white pepper, allspice, nutmeg, and cloves in a small bowl and whisk to combine. Set aside.

Make the Chai Pastry Cream

In a large bowl, whisk together the egg yolks, ½ cup (100 g) of the sugar, the cornstarch, 2 tablespoons of the Chai Spice Mix, and the salt until the mixture is thick and smooth. (The flavors of the spices will lose some pungency once incorporated fully into the other pastry cream ingredients; for a stronger flavor, add all of the spice mix.)
In a medium saucepan over medium heat, stir together the milk and the remaining ½ cup (100 g) sugar. Increase the heat to medium-high, and continue stirring slowly until the mixture boils. Remove the pan from the heat, and slowly pour a scant third of the liquid into the egg mixture, whisking constantly. Transfer the tempered egg mixture back to the saucepan with the remaining milk mixture, still whisking constantly, and bring to a boil over medium-high heat. Boil for 2 minutes.
Remove the pan from the heat and strain the mixture through a fine-mesh sieve into a large bowl. Stir in the butter, rum, cream, and vanilla. Let the pastry cream cool for about 15 minutes, hen cover the top with plastic wrap (pressing the plastic directly onto the top of the cream to prevent a skin from forming). Refrigerate until firm, about 5 hours or overnight.

Make the Rum Syrup

On the day of the trifle’s assembly, in your smallest saucepan, stir together 2 tablespoons water and the sugar and cook over medium heat until the sugar melts. Remove from the heat and let cool for 5 minutes. Add the rum, whisk to combine, and set aside.

Make the Whipped Cream

Immediately before putting the trifle together, place a metal bowl and whisk or, if you prefer, the bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
Pour the cream into the chilled bowl and beat with the whisk for about 1 minute, until the cream begins to thicken (alternatively, beat on medium-high speed in the bowl of a standing mixer fitted with the whisk attachment). Add the vanilla and keep whipping until medium-firm peaks form. Set aside.

Assemble the Trifle

In a medium bowl, toss the berries together with your hands.
Cut the pound cake into twelve approximately ¾-inch (2-cm) slices, discarding the ends. The skinnier the slice, the better the absorption. Cover the bottom of a 2- or 2½-quart (2- or 2.4-L) trifle dish with approximately 4 slices in a single layer, cutting as needed to fill in the gaps. Brush the rum syrup on top of the cake—be generous with it, as you want the syrup to soften the cake. Scatter about one-third of the mixed berries over the rum-soaked cake. Stir the pastry cream to loosen. Place a heaping 1½ cups (360 ml) of pastry cream over the berries and use an offset spatula to spread into an even layer. Cover the pastry cream with a heaping 1½ cups (360 ml) of whipped cream. Spread into an even layer. Repeat these layers two more times, ending with a glorious, oversize mound of whipped cream.
Refrigerate the trifle for at least 2 hours, and up to 6 hours. Before serving, garnish with a few berries and a sprinkling of leftover Chai Spice Mix, if you have any.

Notes

How to store: Leftover trifle can be kept, tightly covered, in the refrigerator for up to 2 days, though the optimum eating time is usually within 24 hours.

In the Oven: Strawberry Supreme Cake

May 12, 2016 by Sheri Leave a Comment

We’re a little late for this May Day cake, but no matter – it’s perfect for strawberry season. Posting date is May 22!

Strawberry Supreme Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 8-inch (20-cm) three-layer cake • 10 to 12 servings

Ingredients

For the Strawberry Cake

8 ounces (225 g) hulled strawberries (about 2 cups)
2½ cups (315 g) cake flour
¾ cup (90 g) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (240 ml) ice water
½ cup (120 ml) whole milk
½ cup (120 ml) well-shaken buttermilk
4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
½ cup (100 g) vegetable shortening, at room temperature
1¾ cups (350 g) granulated sugar
1 tablespoon pure vanilla extract
1 large egg
3 large egg whites, at room temperature
¼ teaspoon cream of tartar

For the Vanilla Frosting

1½ cups (300 g) granulated sugar
1⁄3 cup (40 g) all-purpose flour
1½ 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
1½ teaspoons pure vanilla extract
Red food dye or gel

For the Strawberry Whipped-Cream Filling

½ cup (120 ml) heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract
¼ cup (60 g) finely chopped hulled strawberries

For the Assembly

½ cup (160 g) strawberry preserves
Whole strawberries

Instructions

Make the Strawberry Cake

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. Place the strawberries in the bowl of a food processor. Pulse in short bursts until they are just short of a smooth puree (all the better if a few rough strawberry chunks are still evident). Set aside.
Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.
In a small bowl, whisk together the ice water, milk, and buttermilk.
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.
In three separate additions, turning the mixer to low to add the ingredients then up to medium for a few seconds to incorporate, add half the flour mixture, then the ice-water mixture, then the remaining flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
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. Fold in the reserved strawberry puree.
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 Vanilla Frosting

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.
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. Mix until just combined. Add a few drops of red food dye or gel and mix until satisfied with the overall color; we suggest a pale pink— not a hot pink—because we think pale pink is supremely elegant. If the frosting is too soft (i.e., it doesn’t seem like it will hold when applied), place 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.

Make the Strawberry Whipped-cream filling

Put a metal bowl and whisk or, if you prefer, the clean bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
Right before assembling the cake, pour the cream into the chilled bowl and beat with the whisk for about 1 minute (alternatively, beat on medium speed using a standing mixer). Sprinkle the confectioners’ sugar on top of the cream and continue whisking vigorously (or on high speed in the bowl of a standing mixer) until soft peaks form. Add the vanilla and whisk until just incorporated.
Using a rubber spatula, gently fold in the chopped strawberries.

Assemble the Cake

Place the strawberry preserves in a small bowl and stir or whisk to loosen them.
Scoop about 1 cup (170 g) of the frosting into a piping bag fitted with the largest tip. Place one cooled cake layer on a turntable (or a serving platter if you don’t own a turntable). Trim the top to create a flat surface, and pipe a small border of frosting around the top perimeter of the cake. Spread half of the preserves into an even layer within the border, then top the frosting and preserves with half of the strawberry whipped cream. Spread into an even layer, top with the next cake layer, and refrigerate for about 5 minutes to set before proceeding.
Remove the cake from the refrigerator and trim the second cake layer, then add the frosting border, remaining preserves, and remaining whipped cream as before. Place the third layer on top and refrigerate for 5 to 10 minutes.
Remove the cake from the refrigerator. Trim the final layer for a completely flat top, or 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.)
Frost the sides and top with the remaining frosting. Decorate the top border with the whole strawberries.
Refrigerate the cake for about 5 minutes to set it before serving.

Notes

How to store: This cake will keep beautifully in a cake saver in the refrigerator for up to 3 days. Let the chilled cake sit at room temperature for at least 2 hours before serving.

In the Oven: Hippie Cake

April 19, 2016 by Sheri 1 Comment

Unprecedented in the Baked world until now, we’ve venturing into vegan territory with a chocolate cake. Posting date is April 24!

Hippie Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 8-inch (20-cm) single-layer cake • about 10 servings

Ingredients

For the Vegan ChocolateCake

2 ounces (55 g) vegan dark chocolate, coarsely chopped
½ cup plus 2 tablespoons (150 ml) olive oil
1 tablespoon balsamic vinegar
1 cup (240 ml) almost boiling water
1¼ cups (250 g) vegan granulated sugar
1½ cups (170 g) all-purpose flour
½ cup (40 g) unsweetened dark cocoa powder, such as Valrhona
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda

For the Almond Butter Frosting

1¼ to 1¾ cups (140 to 200 g) vegan confectioners’ sugar, sifted
½ cup (130 g) almond butter (ideally without any added sugar, with or without flaxseeds)
2 ounces (55 g) vegan butter, such as Earth Balance, softened
2 to 4 tablespoons (30 to 60 ml) almond milk, at room temperature
1 teaspoon vanilla bean paste
½ teaspoon kosher salt

Instructions

Make the Vegan Chocolate Cake

Preheat the oven to 350°F (175°C).
Lightly spray the bottom and sides of an 8-inch (20-cm) round cake pan with nonstick cooking spray. Line the bottom with parchment paper and lightly spray the top of the parchment.
Place the chocolate, olive oil, and vinegar in a large bowl. Add the hot water, let stand 1 minute, and whisk until the chocolate is completely melted; whisk for an additional minute to release extreme heat. Add the sugar and whisk to combine. Set aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and baking soda until well combined.
Gently fold half of the dry ingredients into the wet. Add the remaining half of the dry ingredients and continue to fold until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 28 to 32 minutes.
Transfer the pan to a wire rack to cool for at least 30 minutes. Turn the cake out onto the rack, remove the parchment, and let cool completely. You can also pop the cake in the refrigerator for about 30 minutes to firm up, so the cake cuts cleanly and precisely.

Make the Almond Butter Frosting

Place 1¼ cups (140 g) confectioners’ sugar, the almond butter, vegan butter, 2 tablespoons almond milk, the vanilla paste, and salt in a food processor. Pulse in short bursts until the frosting comes together and is shiny and smooth. If you prefer a slightly looser frosting, add 1 to 2 additional tablespoons almond milk; if you prefer a thicker frosting, add up to ½ cup (55 g) more confectioners’ sugar.
Use an offset spatula to spread the frosting into an even layer on only the top of the cake. Refrigerate the cake for about 10 minutes to set the frosting.

Notes

How to store: The cake can keep, tightly covered, at room temperature for up to 2 days.

In the Oven: St. Patrick’s Drunk Bundt Cake

March 2, 2016 by Littlebakerbunny 1 Comment

For St. Patrick’s Day, we’re baking a chocolate-stout Bundt cake with whiskey-Baileys glaze! Posting date is March 13.

In the Oven: St. Patrick's Drunk Bundt Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 Bundt cake

Ingredients

For the Chocolate-Stout Bundt Cake

2 cups (255 g) all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
¼ teaspoon baking soda
1½ cups (12 ounces/360 ml) Guinness, or other dark stout, measured without foam
1 cup (85 g) unsweetened cocoa powder
6 ounces (1½ sticks/170 g) unsalted butter
4 ounces (115 g) good quality dark chocolate, 60 to 72% cacao
1½ cups (330 g) firmly packed dark brown sugar
¾ cup (150 g) granulated sugar
¼ cup (60 ml) canola oil
1 tablespoon pure vanilla extract
2 large eggs
2 large egg yolks
½ cup (115 g) sour cream
½ cup (120 ml) heavy cream

For the Whiskey-Baileys Glaze

1 (8-ounce/226 g) package cream cheese, softened
1 cup (115 g) confectioners’ sugar, sifted
½ cup (120 ml) heavy cream
2 tablespoons Irish whiskey, such as Jameson
1 tablespoon Baileys Irish Cream

Instructions

Make the Chocolate - Stout Bundt Cake

Preheat the oven to 350°F (175°C).
Generously spray the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan with nonstick cooking spray, dust with cocoa powder, and knock out the excess cocoa powder. Alternatively, you can use butter instead of spray. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
Whisk together the flour, baking powder, salt, and baking soda.
Place the Guinness, cocoa powder, butter, and chocolate in a large saucepan. Stir the mixture together over low heat until the butter is melted, then increase the heat to high and bring just to a boil. Remove from the heat and add the brown and granulated sugars, the canola oil, and vanilla. Whisk until combined. Add the eggs, egg yolks, sour cream, and heavy cream and whisk vigorously until combined. Using a rubber spatula, fold the flour mixture into the Guinness mixture until combined. If the flour clumps, use a heatproof spatula or the back of a wooden spoon to smash the flour against the side of the pan until it breaks up. Pour the mixture into the prepared pan.
Bake for 45 to 55 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it.
Transfer the pan to a wire rack and cool for 30 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack; place the rack over a half sheet pan lined with parchment.

Make the Whiskey - Baileys Glaze

In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese until fluffy. Add the confectioners’ sugar all at once and beat until combined. Add the cream, whiskey, and Baileys and beat until the icing completely comes together.
Spread the glaze over the crown of the Bundt, allowing the glaze to drip down the sides of the cake. Allow the glaze to set, about 20 minutes, before serving.

Notes

How to store: The cake will keep in an airtight container at room temperature for up to 3 days.

In the Oven: Pistachio White Chocolate Cheesecake

February 19, 2016 by Sheri Leave a Comment

Cheesecake! Posting date is February 28.

Pistachio White Chocolate Cheesecake

Author: Matt Lewis & Renato Poliafito

Yield: 1 9-inch (23-cm) cheesecake • 16 servings

Ingredients

For the Chocolate Cookie Crust

2½ ounces (70 g) shelled pistachios (about ½ cup)
12 ounces (340 g) chocolate wafer cookies
3 tablespoons granulated sugar
½ teaspoon kosher salt
6 ounces (1½ sticks/170 g) unsalted butter, melted

For the Pistachio White Chocolate Cream Cheese Filling

5 ounces (140 g) shelled pistachios (about 1 cup)
4 (8-ounce/226-g) packages cream cheese, softened
11⁄3 cups (265 g) granulated sugar
1 tablespoon all-purpose flour
4 large eggs
1 large egg yolk
3 tablespoons heavy cream
4 ounces (115 g) white chocolate, melted and cooled
Green food dye or gel (optional)
½ cup (115 g) sour cream

Instructions

Make the chocolate Cookie Crust

Preheat the oven to 325°F (165°C). Using nonstick cooking spray, lightly coat both the bottom and sides of a high-sided (2½ to 3 inches / 6 to 7.5 cm) 9-inch (23-cm) springform pan. Line the bottom of the pan with parchment and lightly spray the parchment. Wrap the outside of the pan in foil on the off chance that it leaks liquid during baking.
In a food processor, pulse the pistachios until finely ground, about five 5-second pulses. Add the cookies, sugar, and salt, and process until the ingredients are coarsely ground, 30 to 40 seconds. Drizzle the melted butter over the crumbs and pulse until the mixture has the consistency of wet sand. Transfer the crumb mixture to the prepared pan and press it into the bottom and up the sides. Use the bottom of a flat measuring cup to create a firm, even crust.
Bake the crust for 8 to 10 minutes to set. Transfer the pan to a wire rack to cool completely.

Make the Pistachio White Chocolate Cream Cheese F illing

Increase the oven temperature to 500°F (260°C) and position a rack in the center of the oven.
In a food processor, pulse the pistachios until finely ground, about 30 seconds. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, combine the cream cheese, sugar, and flour. Beat on medium speed until just combined, being careful not to overbeat. Add the eggs and egg yolk, one at a time, beating well after each addition. Add the ground pistachios and cream and mix until incorporated.
Pour half the batter into a bowl. Fold the white chocolate into the batter in the bowl until combined. Pour this batter over the top of the chocolate cookie crust, smooth it out, and place the pan in the refrigerator for 10 minutes.
If using, add the green food dye, a few drops at a time, to the remaining batter and stir to incorporate until the desired color is achieved. Pour this batter over the refrigerated white chocolate batter. Smooth the top.
Bake in the middle of the oven for 10 minutes. Open the oven door for a few seconds to let out some heat and lower the oven temperature to 350°F (175°C). Close the oven door. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake in a swirly, decorative pattern. Return to the oven until the sour cream browns slightly, about 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
Chill the cheesecake, lightly covered, in the refrigerator for 8 hours or overnight. When you're ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.

Notes

How to store: This cheesecake will keep, tightly covered, in the refrigerator for up to 3 or 4 days.

In the Oven: Conversation Heart Cakes

February 2, 2016 by Littlebakerbunny Leave a Comment

For our Valentine’s Day bake, we’re making black velvet heart cakes with cream cheese frosting — posting date is February 14!

Conversation Heart Cakes

Author: Matt Lewis & Renato Poliafito

Yield: 6 4-inch (10-cm) individual heart-shaped cakes

Ingredients

For the Black Velvet Cake

2 tablespoons unsweetened dark cocoa powder, such as Valrhona
2 tablespoons unsweetened black cocoa powder (see Baked Note)
¼ cup (60 ml) boiling water
1 tablespoon black food gel (optional)
2½ cups (315 g) cake flour (not self-rising)
1 teaspoon kosher salt
3 ounces (¾ stick/85 g) unsalted butter, softened, plus more for the pan
1 tablespoon plus 1½ teaspoons vegetable shortening, at room temperature
1 2⁄3 cups (330 g) granulated sugar
3 large eggs
1 cup (240 ml) well-shaken buttermilk
1 teaspoon pure vanilla extract
1 tablespoon cider vinegar
1 teaspoon baking soda

For the Vanilla Cream Cheese Frosting

3 cups (340 g) confectioners’ sugar
8 ounces (2 sticks/225 g) unsalted butter, softened
2 (8-ounce/226-g) packages cream cheese, softened
1 tablespoon plus 1 teaspoon pure vanilla extract
½ teaspoon kosher salt
Food dye or gel (optional)

For the Assembly

4 ounces (115 g) white chocolate, chopped
Food dye or gel (optional)

Instructions

Make the Black Velvet Cake

Preheat the oven to 325°F (165°C) and position a rack in the center of the oven. Butter an 18-by-13-inch (46-by-33-cm) rimmed baking sheet, line with parchment paper, butter the parchment, and set aside.
In a medium bowl, whisk together both cocoa powders, the water, and food gel, if using. Set aside to cool.
In another bowl, sift together the cake flour and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until light and smooth, about 5 minutes; the mixture will appear to string or ribbon throughout the bowl. Add the sugar and beat on medium speed until the mixture appears light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl.
Stir the buttermilk and vanilla into the cocoa mixture.
Add the flour mixture to the mixer bowl in three parts, alternating with the cocoa mixture, and beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix again for 10 seconds. In a small bowl, mix together the vinegar and baking soda until the baking soda dissolves; the mixture will fizz. Add to the batter and mix until just combined.
Pour the batter onto the prepared baking sheet, smoothing the top. Bake the cake, rotating the pan after 10 minutes, until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
Cool the cake completely in the pan on a wire rack. If possible, place the pan and cooled cake in the freezer for another 45 minutes. (A chilled cake will often produce better, cleaner results when cutting out the shapes, though this step is not necessary.)
Line another baking sheet with clean parchment.
Use a 4-inch (10-cm) heart-shaped cookie cutter to cut out 12 cake hearts; cut them out as closely as possible to get 12 hearts out of the layer cake. Place the hearts on the clean parchment and place in the freezer while you make the frosting.

Make the Vanilla Cream Cheese Frosting

Sift the confectioners’ sugar into a large bowl and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the confectioners’ sugar, vanilla, and salt and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. Add the food dye, if using, drop by drop and beat until the desired color is reached. Chill the frosting in the refrigerator for about 5 minutes so it is easier to work with.

Assemble the Conversation Heart Cakes

Cut parchment into six squares, each slightly larger than the hearts, and place them on a baking sheet. Place the first cake heart on a parchment, spread a thin layer of frosting over just the top, and top with another heart, bottom side up. Using a small offset spatula, cover the entire heart cake with a thin layer of frosting (a crumb coat). Continue this process, making 6 two-layer cakes in total, then transfer the baking sheet with all of the crumb-coated cakes to the refrigerator to set, 5 to 10 minutes.
Remove all of the cakes from the refrigerator. Cover the heart cakes with a generous layer of frosting, slightly more than ½ cup (130 g) each, and use the offset spatula to accentuate the heart shape (i.e., make sure the sides and tops are flat so that they resemble the candy conversation hearts). Refrigerate all of the cakes to set, about 5 minutes.
Place the white chocolate in a microwave-proof bowl and heat on medium power for 10 seconds. Remove and stir the chocolate. Repeat this process until it is just melted. Stir in the food dye, if using. Scrape the warm mixture into a pastry bag fitted with the smallest plain round tip. The chocolate should be warm enough to write with, but not so warm that it oozes out.
Remove the cakes from the refrigerator. Working quickly, write your messages on the cakes. Refrigerate the cakes one more time to set, about 5 minutes.
Take the cakes from the refrigerator, gently remove the parchment from underneath each cake, transfer each to a clean serving plate, and serve to your sweetheart(s). (The frosting can also be made 24 hours ahead; cover the bowl tightly and refrigerate, letting the frosting soften at room temperature before using.)

Notes

How to store: The cakes can be stored, tightly covered, in the refrigerator for up to 2 days. Bring to room temperature before serving.

In the Oven: Dolly’s Doughnut

January 6, 2016 by Littlebakerbunny 2 Comments

Next up on the schedule — we’re celebrating Dolly Parton’s birthday with Dolly’s Doughnut! Posting date is January 17.

In the Oven: Dolly's Doughnut

Author: Matt Lewis & Renato Poliafito

Yield: 1 Bundt cake • 12 to 16 servings

Ingredients

For the Coconut Bundt Cake

3 cups (385 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
8 ounces (2 sticks/225 g) unsalted butter, softened, plus more for the pan
2½ cups (500 g) granulated sugar
2 large eggs
2 large egg yolks
2 tablespoons coconut extract
2 teaspoons pure vanilla extract
1 1⁄3 cups (315 ml) unsweetened coconut milk

For the Dark Chocolate Coconut Filling

5 ounces (140 g) cream cheese, softened
½ cup (40 g) lightly packed unsweetened shredded coconut
6 ounces (170 g) dark chocolate (60 to 72% cacao), melted and cooled
1 large egg
3 tablespoons granulated sugar

For the Simple Coconut Glaze

4 to 6 tablespoons (60 to 90 ml) coconut milk
½ teaspoon coconut extract
½ teaspoon pure vanilla extract
2 cups (225 g) confectioners’ sugar, sifted
6 ounces (170 g) good quality white chocolate, melted but still warm
Red or pink food dye or gel

For Décor

Pink or rainbow sprinkles (optional)

Instructions

Make the Coconut Bundt Cake

Preheat the oven to 350°F (175°C). Butter the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan, dust with flour, and knock out the excess flour. Alternatively, spray the pan with cooking spray. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, then add the eggs and egg yolks one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.
Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined, about 10 seconds; do not overmix. Remove the bowl from the standing mixer, transfer the batter to a large bowl, and clean and dry the mixing bowl.

Make the Dark Chocolate Coconut Filling

In the now-clean bowl of the standing mixer fitted with the paddle attachment, beat the cream cheese until creamy, about 1 minute. Add the unsweetened coconut, melted dark chocolate, egg, and granulated sugar and beat again until completely incorporated, about 1 minute. Scrape down the sides and bottom of the bowl and mix again for a few more seconds. Add ½ cup of the cake batter to the filling batter and fold until incorporated.

Assemble the Bundt

Spoon half of the cake batter into the prepared pan. Spoon the filling on top of the batter, keeping it in the center of the batter and away from the sides of the pan. Then pour the remaining half of the batter over the filling. Smooth the top with an offset spatula. Bake in the middle of the oven for 50 to 55 minutes, until a small sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs.
Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Place a baking sheet (lined with parchment if you like, for easy cleanup) underneath the wire rack.

Make the Simple Coconut Glaze

In a large bowl, whisk together 4 tablespoons (60 ml) of the coconut milk, the coconut extract, and vanilla extract. Add the confectioners’ sugar and whisk until incorporated and smooth. Slowly stir in the warm white chocolate. We prefer a thick yet pourable glaze; if the glaze appears too thick, thin it out with additional coconut milk, a tablespoon at a time, until you reach the desired consistency. Stir in the food dye, a few drops at a time, until the desired color is reached.
Pour the glaze in large, thick ribbons over the crown of the Bundt, allowing the glaze to spread and drip down the sides of the cake. Top with sprinkles, if using. Allow the glaze to set before serving, about 5 minutes.

Notes

How to store: The cake will keep in an airtight container at room temperature for up to 3 days.

In the Oven: Brown Sugar Oatmeal Whoopie PIes with Maple Marshmallow Filling

December 9, 2015 by Littlebakerbunny 1 Comment

For National Maple Syrup Day, we’re baking whoopie pies! Posting date is December 20.

Brown Sugar Oatmeal Whoopie PIes with Maple Marshmallow Filling

Author: Matt Lewis & Renato Poliafito

Yield: 15 to 17 small whoopie pies

Ingredients

For the Brown Sugar Oatmeal Whoopie Pies

½ cup (80 g) rolled oats
3¼ cups (415 g) all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
2 cups (440 g) firmly packed dark brown sugar
¾ cup (180 ml) canola oil
2 large eggs
½ cup (115 g) plain whole milk yogurt
½ cup (115 g) sour cream
1 tablespoon pure maple syrup
1½ teaspoons pure maple extract (not imitation)

For the Maple Marshmallow Filling

1½ teaspoons powdered gelatin
2 tablespoons cold water
3 large egg whites
¾ cup (150 g) granulated sugar
2 to 3 teaspoons pure maple extract

Instructions

Make the Brown Sugar Oatmeal Whoopie Pies

In a food processor, pulse the oats into coarse crumbs, leaving some large pieces for texture (ideally a mixture of oat powder and broken-up oat pieces).
In a large bowl, whisk together the oat crumbs, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In another large bowl, whisk together the brown sugar and oil. Add the eggs, yogurt, sour cream, maple syrup, and maple extract and whisk until smooth.
Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold. Cover and chill the dough in the refrigerator for at least 20 minutes.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
Use a small ice-scream scoop with a release mechanism to drop heaping tablespoons of the dough about 1 to 2 inches (2.5 to 5 cm) apart on the prepared baking sheets (alternatively, use a larger ice-cream scoop to yield approximately 8 to 10 larger whoopies). Bake until the cookies are just starting to crack on top and feel dry to the touch, and a toothpick inserted into the center of the cookie comes out clean, 12 to 15 minutes. Let the cookies cool completely.

Make the Maple Marshmallow Filling

In a small glass measuring cup, sprinkle the gelatin over the cold water. Let soften (5 to 10 minutes).
Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
In a small saucepan, gently stir together the sugar and ¼ cup (60 ml) water. Set the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan. When the sugar mixture reaches 235°F (113°C), remove from the heat. Very gently stir in the softened gelatin. Turn the mixer with the egg whites on low speed and slowly pour the sugar-gelatin mixture in a slow, steady stream into the egg whites. Increase the mixer speed to high and continue to whip until stiff peaks form, about 10 minutes. Add the maple extract to taste and mix for another 30 seconds, or until completely incorporated.
Place the marshmallow filling in a pastry bag with a large round tip. (Alternatively, you can use a small ice-cream scoop with a release mechanism.)

Assemble the Whoopie Pies

Turn half of the cooled cookies upside down (flat side facing up).
Pipe the marshmallow filling from the center of the flat side of each cookie until the filling almost reaches the edge of the cookie. (Alternatively, use the ice-cream scoop to place the filling.) Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Continue filling the whoopie pies until all cookies are used. (It is possible you will have leftover filling, depending on how full you like your whoopies.) If you like, use a kitchen torch to gently toast the exposed sides of the marshmallow frosting. Allow the whoopies to firm up before serving, about 15 minutes.

Notes

How to store: The whoopie pies will keep on a parchment-lined baking sheet covered with plastic wrap in the refrigerator for 3 days. Bring them back to room temperature before serving.

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