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In the Oven: Vanilla Bean and Milk Chocolate Budino

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Posting date for these puddings is February 24. Enjoy!

Vanilla bean and Milk Chocolate Budino

Ingredients

1 tablespoon bourbon
1 vanilla bean
4 ounces good-quality milk chocolate
2 large egg yolks
2 large eggs
1/4 cup heavy cream
1/2 cup sugar
1/3 cup cornstarch, sifted
1/2 tsp salt
3 cups whole milk
1 tablespoon unstalted butter
Simple Whipped Cream to serve, optional

Chose wight wide-mouthed glasses for serving.

Put the bourbon in a medium heatproof bowl. Cut the vanilla bean in half lengthwise, and, using the tip of a knife or a small spoon, scrape the seeds into the bourbon. Discard the vanilla bean and stir the mixture to combine.

Place the milk chocolate in another medium heatproof bowl.

In a third heatproof bowl, whisk together the egg yolks, whole eggs, and cream.

In a medium saucepan, whisk together the sugar, cornstarch  and salt. Whisk in the milk. Cook the mixture over medium-high heat until it just begins to boil, stirring occasionally. Whisking constantly, pour a third of the milk mixture over the egg mixture, then add another third of the hot milk mixture. Transfer the tempered egg mixture to the saucepan with the milk mixture and, whisking constantly, bring it to a boil. Cool for 2 to 3 minutes, or until the pudding is very thick.

Pour half of the pudding over the vanilla bean mixture and half over the milk chocolate. Add half of the butter to the vanilla mixture and whisk vigorously to cool the pudding slightly. Add the remaining butter to the chocolate mixture and again whisk vigorously to release the heat.

Assemble the dessert

Divide the vanilla pudding among the serving glasses. Chill them for 20 minutes. While the vanilla pudding is in the refrigerator, whisk the chocolate pudding every 5 minutes to release excess heat.

Spoon the chocolate layer on top of the vanilla, cover, and chill the pudding until firm, about 2 hours, before serving.

Top with whipped cream, if you like, and serve immediately.

The puddings can be stored, tightly covered, in the refrigerator for up to 2 days. Do not add the whipped cream until you are ready to serve them.

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: Chocolate Ginger Molasses Cookie

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Up next on the Baked schedule is Chocolate Ginger Molasses Cookie. Posting date is February 10th. Have fun!

Yield: About 36 Cookies

Ingredients for the Molasses Cookies
3 1/4 cups all-purpose flour, plus more for dusting
1/3 cup dark unsweetened cocoa powder (like Valrhona)
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 Tablespoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
5 Tablespoons unsalted butter, softened
1/3 cup vegetable shortening
1/2 cup firmly packed dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces bittersweet chocolate, melted and cooled

For the Icing
1 1/4 cups confectioners’ sugar
1 large egg white
1 teaspoon fresh lemon juice

Make the Molasses Cookies
In a medium bowl, whisk the flour with cocoa powder, ginger, cinnamon, cloves, baking soda, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds. Add the sugar and beat until fluffy, about 2 minutes.

Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted chocolate. Add the flour mixture in three batches, beating between additions. Divide the dough into three equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. On a lightly floured work surface, roll one disk of douge 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Re-roll the the dough into shapes and cut out more cookies. Bake the cookies for about 7 minutes, rotating pans halfway through the baking time until the tops are dry. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely. Repeat the process with remaining dough.

Make the Icing
In a medium bowl, combine the confectioners’ sugar with the egg white and lemon juice and whisk until the icing is completely smooth. Scrape the icing into a piping bag fitted with a small tip. Decorate the cookies as desired. Let stand until the icing dries, about 30 minutes. Store tightly covered for 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.

In the Oven: Sunday Night Cake

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This lightly spiced, simple sour cream cake begins our countdown of the last ten recipes to bake in Baked Explorations!

Sunday Night Cake
Yield: one 9-inch square cake

For the cake
1 3/4 cup cake flour
2 teaspoons baking powder
1 teaspoons salt
1/2 teaspoons cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, cut into 1/2-inch pieces
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
1 cup sour cream

For the chocolate frosting
3/4 cup plus 2 tablespoons granulated sugar
3 1/2 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature

Make the cake
Preheat the oven to 350 degrees F. Line a 9″ square pan with parchment paper and butter the sides and bottom of the parchment paper.

In a large bowl, sift together flour, baking powder, salt, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the flour mixture. Scrape down the bowl and beat for a few more seconds.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool for at least 20 minutes, loosen the sides of the cake from the pan the turn the cake out onto the rack. Remove the parchment paper and flip the cake right side up. Let the cake completely cool.

Make the chocolate frosting
In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder. Add the chopped chocolate. Pour 1 cup boiling water into the pan, wait 30 seconds, then whisk until the mixture is combined and the chocolate is melted.

Turn the heat to med-high and whisk continuously for about 5 minutes, or until the mixture begins to thicken. (Once the pudding begins to thicken, it will come together very quickly).

Remove the pan from the heat and pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Beat on high until the steam escapes and the mxiture is room temperature. Add the butter and mix for an additional 2 to 3 minutes, until the frosting is light and puddinglike. If you prefer a fluffier, more spreadable frosting, continue to mix for just a few minutes longer.

Frost the top of the cake, allowing a little of the frosting to drip down the edges. Chill for 5 minutes to set the frosting. Serve immediately.

The cake can be stored, tightly covered, in the refrigerator for up to 3 days. Bring it back to room temperature 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.