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In the Oven: Chocolate Stout Milkshake

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We’re going to step away from our ovens for a week and create some delicious boozy shakes next. Easy, but sure to be delicious and refreshing. Posting date is July 28!

Chocolate Stout Milkshake
Author: Matt Lewis & Renato Poliafito
Serves: 2 (8-ounce) servings
Ingredients
  • 2 huge scoops (about 2 cups) premium chocolate ice cream
  • 1⁄2 cup whole milk
  • 1⁄4 cup very cold chocolate stout
  • 1 tablespoon malted milk powder
Instructions
  1. Put two tall (8-ounce or larger), heavy glasses in the freezer while you make the milkshake.
  2. Put the ice cream, milk, stout, and malted milk powder in a powerful blender. Blend until smooth. Pour into the chilled glasses and serve with spoons.

 

In the Oven: Banana Espresso Chocolate Chip Muffins

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We’re sticking with muffins for another week — but this time with bananas, espresso, and chocolate. Posting date is July 14!

Banana Espresso Chocolate Chip Muffins
Author: Matt Lewis & Renato Poliafito
Serves: 12 muffins
Ingredients
  • 1½ cups mashed, very ripe bananas (about 4 medium bananas)
  • ½ cup sugar
  • ¼ cup firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup whole milk
  • 1 large egg
  • 1½ cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
  3. In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
  4. Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  5. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
  6. Muffins can be stored in an airtight container for up to 2 days.

 

In the Oven: Orange Almond Blueberry Muffins

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Bakers, we’re back to the ovens this round for some nutty, fruity, citrus-y muffins. Posting date is June 30!

Orange Almond Blueberry Muffins
Author: Matt Lewis & Renato Poliafito
Serves: 12 muffins
Ingredients
  • Grated zest of 1 orange (about 1 tablespoon)
  • 1⁄2 cup fresh orange juice
  • 1⁄2 cup whole milk
  • 2 large egg whites
  • 4 tablespoons (1⁄2 stick) unsalted butter, melted and cooled
  • 1⁄4 cup sliced, blanched almonds, finely ground
  • 2 cups all-purpose flour
  • 3⁄4 cup sugar
  • 1⁄4 cup sliced almonds, toasted
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 3⁄4 cup blueberries
  • Handful of sliced almonds for decoration
Instructions
  1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, combine the orange zest, orange juice, milk, egg whites, and butter. Whisk until combined.
  3. In another medium bowl, combine the ground almonds, flour, sugar, toasted sliced almonds, baking powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and stir until just combined. Fold in the blueberries.
  4. Fill each muffin cup about three-quarters full, and arrange 3 or 4 sliced almonds on top of the batter in a floral decoration. Bake in the center of the oven for 15 minutes, or until the edges are brown and a toothpick inserted into the center of a muffin comes out clean. Move the muffin pan to a wire rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the rack.
Notes
[i]How to store:[/i] The muffins can be stored in an airtight container for up to 2 days.

 

In the Oven: Mocha Fudgesicles

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We’re giving our ovens a break this week — it’s time for some frozen pudding pops! Posting date is June 16!

Mocha Fudgesicles
Author: Matt Lewis & Renato Poliafito
Serves: 8-10 pops
Ingredients
  • 1 tablespoon unsalted butter
  • ½ cup sugar
  • 2 tablespoons dark unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 large egg
  • ¼ cup heavy cream
  • 2 ¾ cups whole milk
Instructions
  1. Put the butter in a large heatproof bowl and set aside.
  2. In a large saucepan, whisk together the sugar, cocoa powder, instant espresso powder, flour, and cornstarch. Add the egg and cream and whisk until combined.
  3. Place the saucepan over medium heat and slowly pour in the milk, whisking constantly. Increase the heat to medium-high and bring to a boil, whisking occasionally. After the mixture boils, continue to cook, whisking, for another 2 minutes.
  4. Remove from the heat and pour the mixture over the butter. Whisk vigorously for 1 minute to cool slightly. Let the mixture cool for 15 minutes, whisk vigorously for 1 minute, then pour into ice pop molds. Freeze until hard, about 6 hours. Release the pops from the mold by quickly running some hot water along the plastic surface of the mold (be sure not to let the water touch the pops), then pull the pops out of the mold.

 

In the Oven: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

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For breakfast or a snack, this classic coffee cake is next up on our schedule. Posting date is June 2!

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
Author: Matt Lewis & Renato Poliafito
Serves: 1 (9-by-13-inch) cake
Ingredients
  • For the crumb topping
  • 3⁄4 cup all-purpose flour
  • 3⁄4 cup firmly packed dark brown sugar
  • 1⁄2 teaspoon salt
  • 3⁄4 cup pecans, toasted
  • 6 tablespoons unsalted butter, cold, cut. into 1-inch cubes
  • For the chocolate cinnamon swirl
  • 1⁄2 cup sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • For the sour cream cake
  • 3 1⁄2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1⁄2 teaspoons baking soda
  • 1⁄2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
  • 2 1⁄4 cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 1⁄2 teaspoons pure vanilla extract
Instructions
Make the crumb topping
  1. Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.
  2. Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator.
Make the chocolate cinnamon swirl
  1. In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.
Make the sour cream cake
  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. If you use a metal pan, the edges of the cake will be crispy (not altogether a bad thing).
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.
  4. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
  5. Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
  6. Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
  7. Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.
Notes
[i]How to store: [/i]The cake will keep for 3 days, tightly covered, at room temperature.

 

In the Oven: Honeycomb Bars

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Next up on the schedule is a recipe that works as well for breakfast as it does for dessert — Honeycomb Bars. Posting date is May 19.

Honeycomb Bars
Author: Matt Lewis & Renato Poliafito
Serves: 24 bars
Ingredients
  • FOR THE SWEET TART DOUGH
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup sugar
  • 2 teaspoons heavy cream
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • Pinch of salt
  • FOR THE HONEYCOMB BAR FILLING
  • ¾ cup dried cherries, chopped
  • 1/3 cup diced candied orange peel (see page 28)
  • 2 tablespoons cake flour
  • Pinch of salt
  • 1 1/3 cups sugar
  • 1¼ cups heavy cream
  • 1/3 cup honey
  • ½ cup (1 stick) unsalted butter
  • Shot of brandy or bourbon
  • 2½ cups sliced almonds, toasted
Instructions
Make the sweet tart dough
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined.
  2. In a small bowl whisk together the heavy cream, egg yolk, and vanilla. Add this to the butter and sugar mixture and beat until incorporated. Scrape down the bowl and add the flour and salt until just combined.
  3. Turn out the mixture onto a lightly floured surface and form into an oblong disk. Wrap the disk tightly in plastic and refrigerate for 30 minutes.
  4. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
  5. Roll out the dough into a large rectangle roughly the shape of the pan. Transfer the dough to the pan, and press into the bottom of the pan (do not press up the sides). Don’t worry if you aren’t able to roll out a perfect crust. The dough is quite forgiving and can be pressed, in pieces, into the pan by hand. Cover the dough with a sheet of parchment paper (see page 95). Place dried beans or pie weights over the dough and bake for 10 minutes. Remove the beans and parchment paper and bake for another 5 minutes. Transfer from the oven to a cooling rack. Keep the oven on while you make the filling.
Make the honeycomb bar filling
  1. In a medium bowl, toss together the dried cherries, orange peel, cake flour, and salt. Set aside.
  2. In a large saucepan over medium heat, stir together the sugar, heavy cream, honey, and butter. Clip a candy thermometer to the side of the pan and bring the mixture to the soft ball stage, approximately 240 degrees F. Do not stir the mixture while it is coming to this stage.
  3. Once the mixture reaches 240 degrees F., add the brandy and remove from the heat.
  4. Fold the dry ingredients and the almonds into the hot sugar mixture and pour the mixture into the sweet tart crust. Spread the filling evenly, and smooth the top.
  5. Bake for about 15 minutes or until the bar is golden and bubbly.
  6. Remove from the oven and allow to cool completely before cutting.
  7. Bars can be stored at room temperature, covered and sealed, for up to 4 days.

 

In the Oven: Milk Chocolate Malt Ball Cake

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We’re coming back to the classic Baked three-layer cake. This one is a Whopper in cake form. Posting date is May 5!

Milk Chocolate Malt Ball Cake
Author: Matt Lewis & Renato Poliafito
Serves: 1 (8-inch) cake
Ingredients
  • For the malt cake layers
  • 2 1⁄4 cups cake flour
  • 3⁄4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon freshly grated nutmeg
  • 1 cup malted milk powder
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 1⁄2 cup vegetable shortening, at room temperature
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 2 cups ice cold water
  • 4 large egg whites, at room temperature
  • For the milk chocolate frosting
  • 8 ounces bittersweet chocolate, finely chopped
  • 8 ounces milk chocolate, finely chopped
  • 1 1⁄2 cups heavy cream
  • 2 tablespoons light corn syrup
  • 1 1⁄2 cups (3 sticks) unsalted butter, softbut cool, cut into 1-inch pieces
  • To assemble the cake
  • Malted milk balls for decoration
Instructions
Make the malt cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. Sift the flours, baking powder, baking soda, salt, and nutmeg together into a large bowl. Whisk in the malted milk powder. Set aside.
  3. In the bowl of an electric 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. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. In a medium bowl, whisk the egg whites until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
  5. 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 milk chocolate frosting
  1. Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.
  2. With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.
Assemble the cake
  1. Refrigerate the frosting for a few minutes (but no more), until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1⁄4 cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer and trim. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with the malted milk balls and refrigerate again for 15 minutes.
Notes
[i]How to store: [/i]This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

 

In the Oven: Pecan and Almond Chocolate Toffee

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Time to get out your candy thermometers, bakers — toffee is next up on the schedule! Posting date is April 21.

Pecan and Almond Chocolate Toffee
Author: Matt Lewis & Renato Poliafito
Serves: 1.5 pounds
Ingredients
  • 1 cup sliced almonds
  • 1 cup toasted pecans
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 1 cup sugar
  • 5 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 4 ounces milk chocolate, coarsely chopped
Instructions
  1. Butter a 9-by-13-by-2-inch glass or metal baking pan (do not use nonstick spray).
  2. In the bowl of a food processor, pulse the almonds until they are a fine powder. Place the powdered almonds in a small bowl and set aside. In the same food processor bowl, pulse the pecans for just 1 or 2 seconds, or until they are coarsely chopped but not powdered. Set aside.
  3. Put the butter in a medium pan over low heat. When the butter is halfway melted, add the sugar and 1 tablespoon water and cook over low heat, stirring very gently with a silicone or rubber spatula, until completely combined. Clip a candy thermometer onto the side of the pan, turn the heat up to medium high, and wait for the mixture to reach 300 degrees F., about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process but do not stir.
  4. Meanwhile, toss the dark and milk chocolate pieces together.
  5. When the mixture reaches 300 degrees F., remove the pan from the heat and remove the candy thermometer. Stir in the pecan pieces and pour the mixture into the prepared pan. After the mixture has evened out in the pan, wait 1 minute, then sprinkle the chocolate pieces all over the toffee. Wait about 3 minutes for the chocolate to melt, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the almond powder over the melted chocolate, then carefully put the whole pan in the freezer for about 30 minutes.
  6. Remove the pan from the freezer and break the toffee into pieces with a sharp knife. Store the toffee, between layers of parchment, in an airtight container at cool room temperature.
  7. The toffee will keep for up to 5 days.

 

In the Oven: Chocolate Chip Cookies

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We are back to basics for our next project: a classic chocolate chip cookie with lots and lots of chips. Fire up your ovens, posting date is April 7!

Chocolate Chip Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 24 cookies
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 2⁄3 cups (16 ounces) semisweet chocolate chips
Instructions
  1. In a large bowl, whisk the flour, salt, and baking soda together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
  4. Using a spatula or wooden spoon, fold in the chocolate chips.
  5. Cover the bowl tightly and put in the refrigerator for 6 hours.
  6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
  8. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
  9. The cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce

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Next up on the schedule: a no-bake, frozen pie! Posting date is March 24.

Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce
Author: Matt Lewis & Renato Poliafito
Serves: One 9-inch pie
Ingredients
  • For the chocolate cookie crust
  • 30 chocolate wafer cookies (about 6 ounces)
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter, melted
  • For the peanut butter filling with chocolate bottom
  • ½ cup (3 ounces) semisweet chocolate chips
  • ½ teaspoon light corn syrup
  • 8 ounces cream cheese, at room temperature
  • 1 cup creamy peanut butter
  • 2 tablespoons pure vanilla extract
  • ¾ cup firmly packed dark brown sugar
  • 1½ cups heavy cream
  • For the easy hot fudge sauce
  • 6 ounces milk chocolate, finely chopped
  • 6 ounces dark chocolate (64% cacao), finely chopped
  • 1 cup heavy cream
  • ¼ cup light corn syrup
Instructions
Make the chocolate cookie crust
  1. In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
  2. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
  3. Put the crust in the refrigerator while you make the filling.
Make the peanut butter filling with chocolate bottom
  1. Melt the chocolate chips in a microwave oven or in a double boiler (see page 23). Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling.
  2. Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.
  3. In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.
  4. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.
Make the easy hot fudge sauce
  1. Place both chocolates in a medium heatproof bowl and set aside.
  2. In a small saucepan, bring the cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over the chocolates. Let the mixture sit for 2 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room
  3. temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.
  4. Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat and enjoy immediately.