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In the Oven: Classic Sugar Cookies

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Classic Sugar Cookies are our last bake of the year! Posting date is December 29.

Classic Sugar Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 15—18 2½ inch cookies
Ingredients
  • For the classic sugar cookies
  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¾ cups (1½ sticks) unsalted butter, softened
  • 2 tablespoons cold vegetable shortening
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the basic royal icing
  • 2 cups confectioners’ sugar, sifted
  • 2 large egg whites
  • 2 teaspoons freshly squeezed lemon juice
Instructions
Make the classic sugar cookies
  1. In a medium bowl, whisk together the flour, salt, and baking powder and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
  3. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  4. Dust a work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough ¼ inch thick. Use your favorite cookie cutter to cut shapes in the dough, and transfer the cookies to the prepared baking sheets.
  5. Bake the cookies for 12 minutes, until they are set but not browned. Remove from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
Make the basic royal icing
  1. In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too thick, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
  2. The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cookie or design, then fill it in. Let the icing harden before serving.
  3. The cookies can be kept in an airtight container for up to 3 days.

 

In the Oven: Malted Milk Chocolate Sauce

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Next up on the schedule: your ovens get a break again because we’re making malted milk chocolate sauce. Enjoy the sauce with the dessert of your choice, or make malted milkshakes! Posting date is December 15.

Malted Milk Chocolate Sauce
Author: Matt Lewis & Renato Poliafito
Serves: 2 cups
Ingredients
  • 2/3 cup heavy cream
  • 1/3 cup light corn syrup
  • ¼ cup chocolate malt Ovaltine
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon salt
  • 6 ounces good-quality milk chocolate, coarsely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
Instructions
  1. In a large saucepan, bring the cream, corn syrup, Ovaltine, brown sugar, salt, and 4 ounces of the chocolate to a boil over medium heat. Stir until smooth and the chocolate has melted. Reduce the heat to maintain a simmer and, stirring very slowly, cook for 5 minutes.
  2. Remove from the heat and stir in the butter, vanilla, and the remaining 2 ounces chocolate. Let the sauce cool for 5 to 10 minutes before serving.
  3. To store, cool the sauce completely and ref rigerate in an airtight container for up to 5 days. Reheat in a microwave oven or over low heat on the stovetop.

 

In the Oven: Lemon Lime Bars

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Next up on the schedule: bars with creamy citrus curd on a crisp coconut-graham crust! Posting date is December 1.

Lemon Lime Bars
Author: Matt Lewis & Renato Poliafito
Serves: 24 bars
Ingredients
  • For the graham-coconut crust
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs (about 15-17 crackers)
  • 2 tablespoons firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • For the lemon lime filling
  • 11 large egg yolks
  • 3 large eggs
  • 1¾ cups sugar
  • ¾ cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grated lemon zest
  • 2 tablespoons grated lime zest
  • ¾ cup (1½ sticks) unsalted butter, softened and cut into 1-inch pieces
  • 1/3 cup heavy cream
Instructions
Make the graham-coconut crust
  1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
  2. On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
  3. Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  4. Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.
Make the lemon lime filling
  1. Increase the oven temperature to 325 degrees F. Put the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zests in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees F. on a candy thermometer, about 10 minutes.
  2. Remove from the heat and whisk in the butter and cream. Pour through a fine-mesh sieve directly into the cooled crust. Use a rubber spatula to press the curd through the sieve.
  3. Make sure the curd is evenly distributed. Tap the pan gently against the counter to make a level layer.
  4. Bake for 8 to 10 minutes, until the filling is just set. Transfer to a wire rack and let cool to room temperature. Wrap the pan in plastic (do not let the plastic touch the filling) and put it in the refrigerator for at least 2 hours. Cut into squares and serve.
  5. The bars will keep in the refrigerator, tightly covered, for 2 days.

 

In the Oven: Classic Diner-Style Chocolate Pie

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We’re leaving our ovens off again to make a classic chocolate pie – but it wouldn’t be a Baked pie without whiskey or malt powder (or both!). Posting date is November 17.

Classic Diner-Style Chocolate Pie
Author: Matt Lewis & Renato Poliafito
Serves: 1 (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 chocolate filling
  • ½ cup sugar
  • 3 tablespoons chocolate malt Ovaltine
  • 1 teaspoon salt
  • ¼ cup cornstarch
  • 5 large egg yolks
  • 2 cups whole milk
  • ½ cup heavy cream
  • 5 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 2 ounces milk chocolate, coarsely chopped
  • 2 teaspoons whiskey
  • 1 teaspoon pure vanilla extract
  • To serve
  • Whipped cream or vanilla bean whipped cream
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. Freeze the crust while you make the filling.
Make the chocolate filling
  1. In a medium saucepan, whisk together the sugar, Ovaltine, salt, and cornstarch. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk and cream, whisking constantly.
  2. Bring to a boil over medium heat, whisking constantly to prevent the mixture from burning on the bottom of the pan. Boil for 30 seconds, then remove from the heat.
  3. Add the chocolates, whiskey, and vanilla and whisk until combined. Continue to whisk for a few minutes to cool the mixture slightly. Let the mixture stand for 15 minutes at room temperature. A thin skin may form during this cooling period. Simply whisk the mixture again until the skin is gone. Pour the filling into the frozen pie shell.
  4. Refrigerate the pie for 4 hours before serving, topped with whipped cream, if desired.

 

In the Oven: Peanut Butter Crispy Bars

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Your ovens get another week off — we’re making peanut butter-chocolate rice cereal treats! Posting date is November 3.

Peanut Butter Crispy Bars
Author: Matt Lewis & Renato Poliafito
Serves: 9 bars
Ingredients
  • For the crispy crust
  • 1¾ cups crisped rice cereal
  • ¼ cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons unsalted butter, melted
  • For the milk chocolate peanut butter layer
  • 5 ounces good-quality milk chocolate, coarsely chopped
  • 1 cup creamy peanut butter
  • For the chocolate icing
  • 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ teaspoon light corn syrup
  • 4 tablespoons (½ stick) unsalted butter
Instructions
Make the crispy crust
  1. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
  2. Put the cereal in a large bowl and set aside.
  3. Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
  4. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
Make the milk chocolate peanut butter layer
  1. In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.
  2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
Make the chocolate icing
  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
  2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.
  3. Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

 

In the Oven: Red Hot Velvet Cake with Cinnamon Buttercream

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Next up on the schedule: the gentlemen bakers’ twist on a red velvet cake… with cinnamon frosting! Posting date is October 20.

Red Hot Velvet Cake with Cinnamon Buttercream
Author: Matt Lewis & Renato Poliafito
Serves: One 8-inch cake
Ingredients
  • For the red hot velvet cake layers
  • ¼ cup dark unsweetened cocoa powder
  • 2 tablespoons red gel food coloring
  • ¼ cup boiling water
  • 6 tablespoons unsalted butter, softened, cut into small pieces
  • 2 tablespoons vegetable shortening, at room temperature
  • 1 2/3 cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups cake flour
  • 1 teaspoon fine salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon baking soda
  • For the cinnamon frosting
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • 1½ cups milk
  • ¼ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
  • To assemble the cake
  • Red Hots (cinnamon imperials) candies for decoration
Instructions
Make the red hot velvet 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. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  4. Stir the buttermilk and vanilla into the cooled cocoa mixture.
  5. Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
  6. In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
  7. Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. 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 cinnamon 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, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Place one cooled cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1¼ cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer. Crumb coat the cake (see page 22) 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 Red Hots and refrigerate again for 15 minutes.

 

In the Oven: Banana Piloncillo Ice Cream

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Time to track down some piloncillo and break out your ice cream makers for our next recipe! Posting date is October 6.

Banana Piloncillo Ice Cream
Author: Matt Lewis & Renato Poliafito
Serves: One quart
Ingredients
  • 1 cinnamon stick
  • ¾ cup firmly packed, grated piloncillo
  • 8 very ripe bananas, peeled, wrapped in aluminum foil, and frozen
  • ½ cup heavy cream
  • ½ cup finely chopped toasted pecans
Instructions
  1. In a small saucepan over low heat, combine 2 tablespoons plus 1 teaspoon water and the cinnamon stick and simmer until fragrant, about 3 minutes. Add the piloncillo and stir until it is dissolved. Remove from the heat and let cool to room temperature.
  2. Unwrap the frozen bananas, chop them coarsely, and set them aside.
  3. Remove the cinnamon stick from the syrup and pour the syrup into a blender. Add the cream and bananas and blend until smooth and mushy.
  4. Pour into an ice cream machine and freeze, following the manufacturer’s directions. Add the pecans to the ice cream a few minutes before the cycle is finished, or consult the manufacturer’s directions about additions. Since the mixture is partially frozen, it will not take long to freeze—about 10 minutes.

 

In the Oven: Baked Tricolor Cookies

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Fire up your ovens again, we’re baking up some classic Italian-style cookies next. These can be customized to whatever color suits your fancy, as long as you don’t try to color the chocolate layer. Posting date is September 22!

Baked Tricolor Cookies
Author: Matt Lewis & Renato Poliafito
Serves: 20 cookies
Ingredients
  • For the cookie layers
  • 1 cup all-purpose flour
  • 1⁄4 teaspoon salt
  • 7 ounces almond paste (recipe follows)
  • 3⁄4 cup sugar
  • 1⁄2 teaspoon pure almond extract
  • 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
  • 3 large eggs
  • Grated zest of 1 orange
  • Orange food coloring (liquid or gel)
  • 2 tablespoons dark unsweetened cocoa powder, sifted
  • For the Filling
  • 2⁄3 cup apricot jam
  • 2 tablespoons amaretto liqueur
  • For the glaze
  • 6 ounces dark chocolate (60% cacao), coarsely chopped
  • 1 teaspoon light corn syrup
  • 1⁄2 cup (1 stick) unsalted butter, softened, cut into cubes
Instructions
Make the cookie layers
  1. Preheat the oven to 350 degrees F. Butter three 8-inch square baking pans. Line the bottom of each pan with parchment paper and butter the parchment. Dust with flour and knock out the excess flour.
  2. Sift the flour and salt together in a small bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form. Add the butter and beat on high speed until the mixture is combined. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the orange zest and beat until combined. Add the flour mixture in three parts, beating on low speed after each additon until combined.
  4. Divide the batter among three small mixing bowls.
  5. In the first bowl, add a few drops of orange food coloring to the batter, and mix well. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
  6. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
  7. Leave the third bowl plain.
  8. Pour each batter into a prepared pan and smooth the tops. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
  9. Transfer the pans to a wire rack and cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the filling
  1. In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
Assemble the tricolor cookies
  1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top. Top with the plain (or white) layer and spread with the remaining apricot filling. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
Make the glaze
  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
  2. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake). Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour). Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
Notes
[i]How to store:[/i] The bars can be stored in the refrigerator, tightly covered, for up to 4 days.[br][i]How to make almond paste:[/i][br]11⁄2 cups finely ground almonds [br]1 cup confectioners’ sugar, sifted[br]1⁄2 teaspoon pure almond extract[br][br]Put all the ingredients in a food processor with 2 tablespoons water and process until a paste forms. Remove from the food processor, wrap tightly in plastic, and refrigerate until ready to use. Extra almond paste, tightly wrapped, keeps well in the freezer.

 

In the Oven: Green Tea Smoothie

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Our ovens are getting a week off — but you’ll need to get out your blenders for some green tea smoothies! Posting date is September 8.

Green Tea Smoothie
Author: Matt Lewis & Renato Poliafito
Serves: Two 8-oz. smoothies
Ingredients
  • 2 huge scoops (about 2 cups) premium vanilla frozen yogurt
  • 1⁄2 cup plain soy milk
  • 1⁄2 cup chopped honeydew melon
  • 1 tablespoon unsweetened matcha powder
Instructions
  1. Put the yogurt, soy milk, honeydew melon, and matcha powder in a powerful blender. Blend until smooth. Pour into two chilled glasses and serve immediately.

 

 

In the Oven: Raspberry Crumb Breakfast Bar

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We’re sticking to the fruit-based category for our next baked, and despite the title it’s not a strictly breakfast treat. Posting date is August 25!

Raspberry Crumb Breakfast Bar
Author: Matt Lewis & Renato Poliafito
Serves: 24 bars
Ingredients
  • For the crust and crumb
  • 1 1⁄2 cups all-purpose flour
  • 1 cup firmly packed dark brown sugar
  • 1 1⁄4 cups rolled oats
  • 3⁄4 teaspoon salt
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon cinnamon
  • 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cut into 1-inch pieces
  • For the raspberry filling
  • 1⁄4 cup firmly packed dark brown sugar
  • 1 tablespoon grated lemon zest
  • 1⁄2 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 1 pound raspberries, fresh or frozen
  • 1⁄4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, melted and cooled
Instructions
For the crust and crumb
  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13- inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
  3. Reserve 1 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer in the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 min- utes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling
  1. In a medium bowl, whisk the sugar, lemon zest, cinnamon, and flour together.
  2. Add the raspberries, lemon juice, and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars
  1. Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved 1 cup crust mixture evenly on top of the filling.
  2. Bake for 35 to 40 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
  3. Transfer to a wire rack to cool completely, then cut into squares and serve.
Notes
[i]How to store: [/i]The bars can be stored in the refrigerator in an airtight container for up to 2 days.