The baking angels are singing the praises of this cake! And our own Little Baker Bunny went retro rogue.
a sweet journey through baked: frontiers | explorations | elements | occasions
by Sheri
The baking angels are singing the praises of this cake! And our own Little Baker Bunny went retro rogue.
by Sheri
This pudding is a winner. We had a full contingent of bakers (pudding makers?) this week, including two rogue bakers (way to get a head start on Occasions, Liz!). Now, on to Baked Occasions!
by Sheri
A bittersweet, boozy end to our time with Baked Elements – leave those links here! We’ll take a week off and start baking out of Baked Occasions in November. Everyone ready?
by susan
Are you all ready for the very last recipe from “Baked Elements?”
Posting date is: Sunday, 26 October
S’More-Style Chocolate Whiskey Pudding
Yield: 6 servings
For the Graham Cracker Crust
4 1/2 whole graham crackers), coarsely broken
1 ounce (1/4 stick) unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon cinnamon
For the Chocolate Whiskey Pudding
1 cup sugar
3 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
1 teaspoon instant espresso powder
Pinch of salt
3 large egg yolks
2 cups whole milk
1/2 cup heavy whipping cream
8 ounces good-quality bittersweet chocolate (54 to 60%), coarsely chopped
2 tablespoons good-quality whiskey
1 tablespoon unsalted butter, at room temperature
For the Marshmallow Topping
2 large egg whites
1 cup sugar
2 tablespoons light corn syrup
1 1/4 teaspoon good-quality whiskey
Baked Note: The best part about pudding: you can compose it and serve it in virtually any serving piece you want. True, this pudding looks great in glass servingware (so you can view the multiple layers), but it also looks fantastic in vintage and found ceramics and all manner of interesting individual porcelain pieces—and it even works as one large, buffet-style, giant-bowl dessert.
Make the Graham Cracker Crust
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Put the graham crackers, butter, sugar, and cinnamon in a food processor and pulse until coarse crumbs form. Turn the crumbs out onto the prepared baking sheet, spread to form an even layer (if necessary, break up any large pieces with your fingertips), and bake stirring once, until the crumbs are crisp, about 10 minutes. Remove from the oven and cool completely.
Make the Chocolate Whiskey Pudding
In a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt. Add the egg yolks and whisk to blend (the mixture will resemble wet sand). Gradually whisk in the milk, then the cream. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until it comes to a boil. Boil for 30 seconds, remove from the heat, and continue to whisk for 15 seconds to release excess heat. Add the chocolate, whiskey, and butter; whisk until the chocolate and butter are melted and the mixture is smooth. Let the pudding cool slightly, about 10 minutes, whisking occasionally.
Assemble the pudding
Spoon 1/3 cup of pudding into each of six (small and wide or sundae-like) 1-cup glasses; smooth out the tops. Divide the graham cracker mixture equally among the glasses, sprinkling it on top of the pudding. Top each glass with another 1/3 cup pudding; smooth out the tops. Cover each glass with plastic wrap, pressing the plastic directly onto the pudding. Chill at least 2 hours, until ready to serve.
Make the Marshmallow Topping
In the heatproof bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites, sugar, 1/4 cup of water, corn syrup, and whiskey. Set the mixer bowl with egg white mixture over a saucepan of simmering water. Using hand whisk, whisk the mixture constantly until an instant-read thermometer inserted into the mixture registers 160 degrees F, about 6 minutes. Return the mixer bowl with the egg white mixture to the stand mixer (still fitted with the whisk attachment) and beat on high speed until the marshmallow topping forms stiff peaks, 6 to 8 minutes.
Top each chilled pudding with 2 large spoonfuls of marshmallow topping, covering the top of the pudding completely and creating peaks, if desired.
Use a kitchen torch to lightly toast the topping to your liking. Serve immediately.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
by susan
Take a look at how we rolled this week! We have one new baker and one rogue baker!
by Sheri
We’re down to the last three recipes in Baked Elements. We’ll wrap up the book with chocolate, pumpkin, and booze, which feels just right. This week, we’re making a classic chocolate cupcake that includes mayonnaise in the batter for a super moist cake.
Posting date is October 12!
Chocolate Mayonnaise Cupcakes
Yield: 24 cupcakes
For the Chocolate Mayonnaise Cupcakes
2 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
2⁄3 cup dark unsweetened cocoa powder (like Valrhona)
1 3⁄4 cups boiling water
2 3⁄4 cups all-purpose flour
1 1⁄4 teaspoons baking soda
1⁄4 teaspoon baking powder
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1 1⁄3 cups mayonnaise
2 large eggs
1 teaspoon pure vanilla extract
For the Chocolate Frosting
12 ounces (3 sticks), unsalted butter, softened
3 cups confectioners’ sugar, sifted
1 1⁄2 tablespoons pure vanilla extract
10 ounces good-quality dark chocolate (60 to 72%), melted and cooled
Make the Chocolate Mayonnaise Cupcakes
Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
In a medium heatproof bowl, stir together the chocolate and cocoa powder. Add the water and whisk until smooth.
In another medium bowl, sift together the flour, baking soda, and baking powder.
In the bowl of a standing mixer fitted with the paddle attachment, beat both sugars and the mayo together until well blended, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition, then beat the mixture until it is completely combined and uniform in color. Add the vanilla and beat again.
Scrape down the sides and the bottom of the bowl. Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture. Beat just until incorporated.
Fill the cupcake liners about three-quarters full. Bake the cupcakes for 17 to 20 minutes,
rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool for 15 minutes in the pan, then turn them out onto wire racks to cool completely.
Make the Chocolate Frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 2 minutes. Add the confectioners’ sugar all at once and beat until completely blended, about 2 minutes. Add the vanilla extract and beat for 15 seconds. Scrape down the sides and bottom of the bowl and add the chocolate. Beat until smooth, continuing to scrape down the sides as needed until the frosting is uniform in color.
Assemble the cupcakes
There are many ways to frost a cupcake. If you have a pastry bag, simply fit it with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
by Sheri
by Sheri
Did you dunk?