How did you like the Black and Whites? Leave your links in the comments!
In the Oven: Black & White Cookies
Next up, the ubiquitous cookie of NYC! Posting date is April 21. But first, a bit of housekeeping: after this recipe, we’ve got three more out of Explorations. We’ll continue to bake out of Elements every other week and are working on extending the schedule past June.
There was some discussion about starting to work in some Baked: New Frontiers recipes… but there’s something else in the works (it’s baking-related, and Baked-related). If you want to know more and think you might be interested in participating, please send an email to sheri at porkcracklins.com and I’ll send out details in the next few weeks.
Black & White Cookies
Yield: 12 to 18 cookies
For the cookies:
3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
14 tablespoons (1¾ sticks) unsalted butter, cool but not cold
1¼ cups granulated sugar
2 large eggs
1 large egg yolk
¾ cup buttermilk
1 tablespoon pure vanilla extract
1 tablespoon freshly grated lemon zest
For the frosting:
3¾ cups confectioners sugar
4 to 5 tablespoons whole milk
3 tablespoons heavy cream
2 teaspoons pure vanilla extract
½ cup plus 2 tablespoons dark unsweetened cocoa powder (like Valrhona)
To make the cookies:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, sift together the flour, baking soda, halting powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar until fluffy, about 2 minutes. Scrape down the bowl and add the eggs and egg yolk one at a time, beating briefly after each addition. Scrape down the sides and bottom of the bowl again, and mix on low speed for 10 seconds. Add the flour mixture in three parts, alternating with the buttermilk in two parts (end with the flour mixture). Scrape down the bowl; add the vanilla and lemon zest, and mix on low speed for a few more seconds.
Using a ¼-cup ice cream scoop, drop the dough onto the prepared baking sheets, leaving about 8 inches around each cookie. (You’ll be able to fit about 6 cookies onto each sheet.)
Bake the cookies for about 17 minutes, rotating the sheets between the oven racks halfway through the baking time, until edges are golden brown and the tops spring back when gently touched. Place the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies to the racks to cool completely.
To make the frosting:
In a large bowl, whisk together the confectioners’ sugar, milk, cream, and vanilla. If the mixture is too thick, add milk by the teaspoon until the desired consistency is reached. Pour half of the frosting (about ¾ cup) into a separate bowl and add the cocoa powder and 1 teaspoon water. Stir to incorporate the cocoa powder. The chocolate frosting should be about the same consistency as the “white” frosting. If it is too thick, keep adding water by the teaspoon until you get the right balance.
Use an offset spatula to spread white frosting on half of the flat side of each cookie. Let stand until almost set, about 20 minutes. Clean the spatula and use it to spread chocolate frosting over the unfrosted half of each cookie. (If the frosting thickens up while you are working, whisk it until it loosens.) Let the frosted cookies set completely, about 1 hour, before serving them.
Black and White Cookies are essentially little cakes, and they taste best eaten the day they are made. However, you can store them in an airtight container for up to 3 days at room temperature.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 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.
Roundup: Aunt Sassy Cake
Leave Your Links: Aunt Sassy Cake
What did everyone (besides Mark) think of this impressive cake?
Only 4 more recipes to go before we complete “Baked Explorations!”
In the Oven: Aunt Sassy Cake
Next up is a fancy pistachio layer cake frosted with whipped honey vanilla buttercream. Posting date for the Aunt Sassy Cake is April 7th.
Aunt Sassy Cake
recipe source: Baked Explorations, page 165
Cake:
1 cup shelled pistachios (plus 1/3 cup for decorating)
2 1/2 cups cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
1 3/4 cups sugar
1 tablespoon pure vanilla extract
1 large egg
3 large egg whites, at room temperature
1 1/2 cups ice cold water
1/4 tsp cream of tartar
Honey Vanilla Buttercream:
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
3 tablespoon honey
Make the cake: Preheat the oven to 325° F. Butter three 8-inch round cake pans, line the bottoms with parchment paper and butter the parchment. Dust parchment with flour and knock out excess flour.
In the bowl of food processor, pulse the pistachios until they are coarsely chopped. Transfer about 2 tablespoons’ worth of the coarse pistachios to a large bowl. Continue to process the rest of the pistachios until they are almost powdery- but not a superfine dust. Stir the pistachio powder into the reserved coarse pistachios. Sift the flours, baking powder, baking soda and salt, together over the large bowl containing the pistachios mix. Stir to combine.
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 until fluffy, about 3 minutes. Scrape down the bowl, add the whole egg, and beat until just combined. Turn the mixture to low.
In a measuring cup, make 1 1/2 cups ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture. For each addition, turn the mixer to low to add ingredients, then up to medium speed for a few seconds until incorporated. 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 until soft peaks form (You can do this by hand. Don’t be intimidated, it should only take 2 to 3 minutes). Do not overbeat. Gently fold the egg whites into the batter.
Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cakes out onto the rack and let cool completely. Remove the parchment paper.
Make the honey vanilla buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add milk and cream and cook over medium heat whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
Transfer the mixture to the bowl of a standing mixer with paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing) then add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until frosting is light and fluffy, 1 to 2 minutes.
Add the vanilla and honey and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is proper consistency. If the frosting is too firm, set the bow over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake: Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for bout 15 minutes to firm up. (This is known as the crumb coating and will help keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Garnish the cake with crushed pistachios and refrigerate it for 15 minutes to it firm up before serving.
This cake will keep beautifully in a cake saver at room temperature for up to 3 days, if the weather is humidity free. Otherwise, put it in a cake saver and refrigerate it for up to 3 days. Let the cake sit a room temperature for at least 2 hours before serving.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 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.
Roundup: Chocolate Peanut Butter Fondue
Rogue bakers galore!
Leave Your Links: Chocolate Peanut Butter Fondue
Leave your links here for this sweet fondue!
In the Oven: Chocolate Peanut Butter Fondue
Next up is: Chocolate Peanut Butter Fondue!
Recipe source: Baked Explorations, p. 175
Leave you links on Sunday, March 24th
Ingredients
8 ounces good quality milk chocolate, coarsely chopped
1 1/2 cups smooth peanut butter
2 tablespoons heavy cream
Method
Place the milk chocolate in the top of a double boiler and stir occasionally until it is completely melted and smooth. Add the peanut butter and heavy cream and stir until combined.
Transfer the mixture to your favorite fondue pot and keep it warm. Serve with your favorite dipping items.
Makes 2 Cups.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 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.
In the Oven: Malted Milk Sandwich Cookies
Let’s bake some cookies! Posting date is March 10.
Yield: About 30 sandwich cookies
For the cookies:
4 cups all-purpose flour
3/4 cup malt powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 eggs
1/3 cup sour cream
2 teaspoons pure vanilla extract
For the vanilla filling:
5 ounces vegetable shortening, at room temperature
4 tablespoons (1/2 stick) unsalted butter, cut into small chunks, at room temperature
3 1/4 cups confectioners’ sugar, sifted
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 teaspoon light rum
To make the cookies:
In a large bowl, whisk together the flour, malt, baking powder, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the sour cream and vanilla and beat until just incorporated. Add half of the dry ingredients all at once and beat for 15 seconds. Again, scrape down the bowl, then add the remaining dry ingredients and beat until just incorporated. The mixture should come together almost in a ball.
Loosely shape the dough into two balls, wrap them tightly in plastic wrap, and refrigerate for at least 3 hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Divide each dough ball in half, to make four portions. Place one portion on a lightly flour-dusted work surface and return the other three to the refrigerator.
Roll out the dough so that it is ¼ inch thick. The dough will be sticky, so you may have to flip and lightly flour it a few times while you work. Use a 2-inch round cookie cutter to create the sandwich tops and bottoms, and transfer them to the prepared baking sheets, leaving about 1 inch of space around each cookie. Extra dough scraps can be refrigerated and rerolled once more, if desired.
Bake the cookies for 10 to 12 minutes, or until they are just slightly browned. Place the baking sheets on wire racks to cool for 5 minutes. Use a spatula to transfer the cookies to the racks to cool completely. While the cookies cool, prepare the filling.
To make the vanilla filling:
In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter until lump free and smooth. Add the sugar in three parts, mixing each part until just combined. Add the salt, vanilla, and rum and beat again for 10 seconds. The filling should be thick but spreadable (like the inside of an Oreo). If it is too thick, add a drop or two of water as needed. Keep adding water to reach desired consistency, but do not add too much water or the filling will be too thin.
Alternatively if the mixture is too thin, add a few tablespoons of confectioners’ sugar.
To assemble the malted milk sandwich cookies:
Use a pastry bag or a small spoon to apply about 2 tablespoons of filling to the flat side of a cookie. Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the sandwich cookies are made. Let them set up for about 15 minutes before serving. Store the cookies at room temperature in an airtight container for up to 3 days.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 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.
Roundup: Vanilla bean and Milk Chocolate Budino