Buttermilk Waffles

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(Adapted from Mark Bittman)

2 cups all-purpose flour
1/2 tsp. salt
2 Tbsp. sugar
1 1/2 tsp. baking soda
1 3/4 cups buttermilk
2 eggs, separated
4 Tbsp. butter, melted and cooled
1/2 tsp. vanilla extract

1. Combine the dry ingredients in a large bowl, then stir in the buttermilk, egg yolks, butter and vanilla.

2. Preheat the waffle iron. Beat the egg whites to soft peaks, then gently fold into the batter.

3. Spread a half cup to cup or so of batter onto the waffle iron and bake until the waffle is done (amount of batter and bake time will vary, depending on your waffle iron). Serve immediately.

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  Blessed New Year!

Three-Layer Peppermint Bark

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Adapted from Bon Appétit, December 1998

When you’re shopping for white chocolate, make sure that the words “cocoa butter” appear in the list of ingredients. Also, to crush the peppermints coarsely, Bon Appétit advises tapping the wrapped candies firmly with the bottom edge of an unopened 15- to 16-ounce can.

17 oz. white chocolate, such as Callebaut, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed
7 oz. bittersweet chocolate, such as Schaffren Berger, finely chopped
6 Tbsp. heavy cream
¾ tsp. peppermint extract

Turn a large baking sheet upside down, and cover it securely with aluminum foil. Measure out and mark a 9- by 12-inch rectangle on the foil.

Put the white chocolate in a metal (or other heatproof) bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth; if you take its temperature with a candy thermometer, it should register 110°F. Remove the chocolate from the heat. Pour 2/3 cup of it onto the rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with ¼ cup of the crushed peppermints. Chill until set, about 15 minutes. I stuck mine out on the deck in the snow!

Meanwhile, combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula – make sure you cleaned it after using it for the white chocolate, above! – spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.

Rewarm the remaining white chocolate over barely simmering water to 110°F. Working quickly, pour the white chocolate over the firm bittersweet layer, using your (again, clean) icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Carefully lift the foil from the baking sheet onto a large cutting board. Cut the bark crosswise into 2-inch-wide strips. Using metal spatula, slip the bark off of the foil and onto the cutting board. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles. Or, alternatively, just cut each strip into smaller pieces of whatever size you like.

Pack into an airtight container, with sheets of wax paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator. Serve cold or, to emphasize the slight softness of the bittersweet layer, let stand at room temperature for 10 minutes before serving.

Note: This bark will keep for up to 2 weeks, if not more. If you plan to pack it in a tin or baggie with other holiday sweets, be sure to wrap it separately in plastic wrap. Or maybe wax paper and then plastic wrap, so that it doesn’t sweat. If you left it naked, so to speak, to mix and mingle with other cookies or candies, everything might wind up tasting and smelling like peppermint, not that it's a bad thing.

Yield: about 36 pieces, or more, if you cut them smaller!

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Happy Christmas!

Gingerbread Snowflakes

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from Gourmet December 2002

2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt

Decorating icing:
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted)
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla


Special equipment: assorted 2- to 3-inch cookie cutters (preferably snowflake-shaped); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)

Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.

Preheat oven to 325°F.

Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.

Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.

Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (re-roll once).

 

Icing: Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Beat in food coloring (if using). If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.

Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.

Cooks' notes: • Cookies keep in an airtight container at room temperature 3 weeks.

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enjoy!

Cream Biscuits

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adapted from Baking Illustrated

The kneading step is a little unusual, typically avoided in butter-based biscuits as it makes them tough.  The cream, however, interacts differently with the gluten, and actually delivers better texture and rise with the aid of a little hand-work.

2 cups unbleached, all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 - 1 1/2 cups heavy cream

Place oven rack in the upper middle position, and preheat oven to 425°.  Line a rimmed baking sheet with parchment.
In a medium, wide bowl, whisk flour, sugar, baking powder and salt.  Add 1 1/4 cups of the cream and stir with a wooden spoon or spatula, until dough pulls together into craggy, mostly-together bumps, about 30 seconds.  If there is still a good hit of loose, dry flour, dribble in a bit more cream, 1 Tablespoon at a time.

Dust a clean surface with flour, and dump mixture out.  Lightly flour hands, and knead until dough is just smooth and fairly cohesive, about 30 seconds.  Gently, firmly, nudge dough into a round. Cut out biscuits.
At this point, biscuits can be cut into triangles, which are more efficient (no scraps), or circles, my standby.  If cutting circles, cut as close together as possible, and gather scraps for re-cutting.  After two cutting sessions, simply pat the remaining scraps into a final biscuit or two.
Bake until golden brown, 15-18 minutes.  Serve immediately.

enjoy!

those little white cookies

Russian Tea Cakes a.k.a. Mexican Wedding Cakes or Polvorones [cookie #1]

Adapted from Epicurious

1 cup (2 sticks or 8 ounces) butter, room temperature

1/2 cups powdered sugar

2 teaspoons vanilla extract

2 cups all purpose flour (I used King Arthur AP unbleached)

1 cup toasted and finely ground walnuts

1 1/2 cups confectioner's sugar for rolling

Using electric mixer, beat butter in large bowl until light and fluffy. Add powdered sugar and vanilla; beat until well blended. Beat in flour, then nuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk 1 1/2 cups powdered sugar in pie dish to blend. 

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. Makes 45 cookies.

Thelma Lou's Version [cookie #2]

1 cup shortening (crisco), at room temperature

½ cup powdered sugar

2 cups all purpose flour (King Arthur's AP unbleached)

2 teaspoon vanilla

1 cup toasted and finely ground walnuts

confectioner's sugar for rolling cookies in

Preheat oven to 375°F.

Cream together sugar and shortening. Add remaining ingredients and mix until a very firm dough forms.

Roll dough into balls the size of a small walnut. Bake 12 to 15 minutes at 375°.

Remove from oven and roll in powdered sugar while still HOT. (Caution, remember, this is culinary napalm, make sure you’re wearing gloves, or that you’ve coated your fingers in powdered sugar before grabbing hold of the first cookie!)

Allow to cool at least 15 minutes before serving.

Makes 45 cookies.

Mom's Version Vanilleplatchen [cookie #3]

1/2 cup butter, at room temperature
1/2 cup Crisco, at room temperature
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups flour
1 cup toasted and finely ground walnuts
confectioner's sugar for rolling (the cookies, not you)!

Cream the butter and  Crisco until fully combined. Gradually add the sugar; beat until light and fluffy. Add the water and vanilla. Gradually add the flour, beating just until incorporated. Add the ground nuts until mixed in.
Form into 1 inch balls or crescents. Bake at 350* for about 12 to 15 minutes until bottoms are lightly browned.
Let cool slightly on baking sheets and roll in confectioner's sugar while still warm. Cool completely on wire rack. I usually sift more confectioner's sugar over them once they have cooled!

 Emma's Version Mexican Wedding Cookies [cookie #4]

1 cup butter, at room temperature

½ cup powdered sugar

2 cups all purpose flour (king Arthur AP unbleached)

2 teaspoon vanilla

1 cup toasted and finely ground pecans

Preheat oven to 325°F.

Cream Together sugar and shortening. Add remaining ingredients and mix until a very firm dough forms.

Roll dough into balls the size of a small walnut. Bake 25 to 30 minutes.

Remove from oven and cool. Roll in powdered sugar.

Makes 45 cookies.

hummm....you decide.

marzipan

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8 oz. almond paste
2 c. powdered sugar (+ more for rolling out)
1/4 c. corn syrup
food coloring (any color)

Over a medium bowl, break almond paste into small pieces. Add 1 c. of the sugar and work it in with your hands until mixture is crumbly. Add another 3/4 c. sugar and work in very well. Add corn syrup and work until completely incorporated (very sticky here; deep breathes). Sprinkle remaining sugar on a work surface and knead the dough until uniform, up to 5 minutes. If dough seems overly sticky, knead in more sugar. Form dough into disc, cover in plastic wrap, and refrigerate for an hour.

Sprinkle a work surface with powdered sugar. To color the dough, break off a palm-size piece of dough, add 2-3 drops and knead in the color until consistent; add more color if needed. Then, blend the colored dough into the larger portion you'd like to use for that color and knead until consistent. Continue to add sugar as needed to keep dough from sticking to surface.

Dust surface with sugar and roll out dough to 1/4-inch thick. Cut into desired shapes (free form cutting or using small cookie cutters) and place on wax paper. You can also hand-shape into "Marzipan Fruits" (apples, bananas, oranges, peaches, etc.) or wreaths or candy canes or snowmen [cooking stores often sell Marzipan molds as well]. Allow to sit out for 24 hours, to dry. If the candies have extra powdered sugar on their surface after working with them, use a scantly moistened paintbrush or tiny cloth to remove sugar.

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enjoy!

Cranberry Chutney

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adapted from Orangette

24 ounces apricot preserves
¾ cup raspberry vinegar, or ¾ cup white distilled vinegar plus 1 ½ tsp raspberry preserves
A pinch of salt
¼ tsp ground cloves
¼ cup Grand Marnier
2 bags fresh cranberries, nasty ones discarded
½ cup finely chopped crystallized ginger
1 ¼ cups dried tart cherries

In a large, heavy-bottomed saucepan, combine the apricot preserves, raspberry vinegar (or vinegar and raspberry preserves), salt, cloves, and Grand Marnier. Stir to mix, and place over medium-high heat. Bring the mixture to a boil, and continue to cook – it will bubble aggressively, and you should stir regularly to keep it from scorching – for about 10-15 minutes, or until it has thickened slightly. Reduce the heat to medium, add the cranberries, and cook until they are soft but not popped. [I know that they’re ready when I hear one or two of them pop; that’s a good indicator that most of them must be getting pretty soft.] Add the ginger and cherries, stir well, and remove from the heat. Cool completely before serving. The chutney will thicken considerably as it cools.

 

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Happy Thanksgiving!

(Perfect) Vegetable Minestrone

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3 large carrots, chopped

3 celery ribs, chopped

3 garlic cloves, minced

2 medium zucchini, chopped

1 medium onion, chopped

1 (12 oz) bag fresh green beans, cut into 1 inch pieces

3 tablespoons olive oil

1 (24 oz) can diced tomatoes with garlic, basil and oregano~not drained

1 (14.5 oz) can fire roasted tomatoes~not drained

2 (32 oz) containers of beef broth

1 (15.8 oz) can great Northern beans~drained

1 (16 oz) can dark red kidney beans~drained

1/2 teaspoon salt

1/4 teaspoon crushed chili peppers

1 1/2 cup uncooked ditalini pasta

1 (6 oz) bag fresh baby spinach

2 1/2 tablespoons homemade or jarred pesto

freshly grated Parmesan for serving

Heat the olive oil and saute the first 6 ingredients until crisp~tender, about 7 minutes. Add both cans of tomatoes and the next 5 ingredients. Bring to a boil, reduce heat, simmer uncovered 20 minutes or until the veggies are tender. Add the pasta and simmer for an additional 10 minutes until the pasta is tender. Stir in the spinach and cook for about 1 minute, until the spinach wilts. Stir in the pesto. Serve with freshly grated Parmesan cheese.

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enjoy!

Sweet Potato, Golden raisin, and Cranberry Strudel

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adapted from Savory Baking

1/4 cup dried cranberries
1/4 cup golden raisins
1 medium sweet potato, peeled and sliced
Salt and freshly ground black pepper
2 large carrots, peeled and sliced
1/2 cup plus 6 tablespoons unsalted butter
1/2 pound (8 ounces) phyllo pastry, thawed
1/4 cup pecan pieces, toasted and finely chopped
Coarse sea salt
3/4 cup crème fraîche (see Note)

1. Put the cranberries and golden raisins in a small bowl and cover with hot water; set aside to plump for 10 minutes, then drain.
2. Put the potato in a medium saucepan, cover with hot water, and add a little salt. Cook over high heat until fork-tender. Meanwhile, put the carrots in a small saucepan, cover with hot water, and add a little salt. Cook over high heat until fork-tender. Drain the potatoes and carrots in a strainer and set aside.
3. Put the butter in a small saucepan over high heat. Let the butter melt and then stir continuously until the butter starts browning on the bottom of the pan. It will also start bubbling and foaming a little. The butter should have a medium golden-brown color. Immediately pour the butter into a small dish and set aside.
4. Smash the soft-cooked potatoes and carrots with a fork or hand held potato masher. You are looking for a lumpy consistency. Stir 6 tablespoons of the brown butter into the vegetables. Blend in the dried fruit and season to taste with salt and pepper.
5. Preheat the oven to 375°F (190°C) and fit a baking sheet with parchment paper or a nonstick baking mat.
6. To make the strudel, unroll the phyllo dough and lay it flat on a clean work surface. The dimensions of the dough will be 9 by 13 inches, or cut large sheets of phyllo dough to 9 by 13 inches. To help prevent the dough from drying out while working with it, cover with a slightly dampened clean kitchen cloth. Carefully place one sheet of dough on the prepared baking sheet. Brush with the melted brown butter, and lightly sprinkle with pecans and coarse sea salt. Lay another sheet on top and continue layering with brown butter, sea salt, and pecans. Layer and stack seven sheets together.
7. Carefully spoon the vegetable-dried fruit filling along one of the long edges of the dough, packing it with your hands into a tube like shape. Starting with the filling side of the dough, roll the strudel tightly into a log. Place the strudel in the center of the baking sheet, brush with the remaining butter, and sprinkle with pecans and a little sea salt.
8. Place the strudel in the center of the oven and bake until golden brown, about 25 minutes. Remove the baking pan from the oven to a cooling rack. Transfer the strudel to a cutting board. With a serrated knife, cut the strudel using long sawing motions. This will help prevent excessive flaking of the pastry. Serve warm or at room temperature with spiced crème fraîche.

Note: To make your own crème fraîche, stir 2 cups heavy (whipping) cream with 4 tablespoons buttermilk in a small saucepan. Warm over low heat but do not bring to a boil. Pour the warm liquid into a small container and cover. Store at room temperature until thick, 8 to 48 hours. Once the crème fraîche is thick, cover and keep refrigerated for up to 1 week.
Spice up homemade crème fraîche with a hint of ground cinnamon, nutmeg, allspice, and vanilla extract. Add as much or as little as your taste buds desire.

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enjoy!

Chile Cheese Gratin Sandwiches

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 Adapted from Savory Baking

I definitely fall solidly into the cheese lovers camp, so this is just the sort of recipe that gets my blood pumping. Of course, the chiles and tomatoes take this over the top. I sprayed my pans with non-stick spray and some of the bread stuck to the bottom, so be sure to grease your pans well.

Chile-Cheese Bread:
2 cups flour
2 tsp. sugar
1 tbsp. baking powder
1 tsp. freshly ground black pepper
1 tsp. salt
4 ounces (1 cup) sharp cheddar cheese, shredded
1 cup whole milk
1/3 cup vegetable oil
1 egg
1 4-ounce can peeled mild green chiles, drained
1 jalapeño pepper, seeds and membranes removed, finely diced
½ cup red bell pepper, finely diced
Cheddar Topping:
4 ounces (1 stick) unsalted butter, room temperature
4 ounces (1 cup) sharp cheddar cheese, shredded
1 ounce (¼ cup) Romano cheese, shredded
½ tsp. Worcestershire sauce
½ tsp. garlic powder
Pinch of salt
8 tomato slices

To prepare the bread:

Preheat the oven to 375ºF and butter or spray an 8-by-3-inch loaf pan.  Stir the flour, sugar, baking powder, pepper, and salt together in a medium bowl.  Add the cheese and gently toss until the cheese is evenly distributed throughout the mixture.

Whisk the milk, oil, egg. green chiles, chopped jalapeño, and red bell pepper in another bowl.  Pour the milk mixture over the flour mixture and briefly blend with a spatula.  The batter will look moist.  Pour the batter into the prepared pan and place it in the oven.  Bake until the top is golden brown and springs back gently when touched in the center, about 45 minutes.  Put the loaf on a cooking rack for 10 minutes and then remove the bread from the pan to completely cool.

To Prepare the Topping:
Put the butter, Cheddar and Romano cheese, Worcestershire sauce, garlic powder, and a little salt in the bowl of a stand mixer fitted with a whip attachment.  Whip for 2 minutes on medium speed.
Set the oven to broil.  Cut the loaf into 8 slices and lay the slices on a baking sheet.  Place a tomato slice on each piece of bread.  Spoon about 2 heaping tablespoons of the cheese topping over each tomato slice.  Put the baking sheet into the oven about 4 inches away from the flame and broil until the cheese is bubbly and golden, 3 to 5 minutes.  Serve immediately.

 (Wrap cooled bread in plastic wrap at room temperature for up to 1 week, or freeze for up to 1 month.  Remove the loaf from the freezer and thaw at room temperature for a couple of hours.  The Cheddar topping can be made ahead and stored in the refrigerator for up to 2 weeks.)

enjoy!

[easy] APPLE PIE

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Tweaked from Easy Swedish Apple Pie

I cook with apples the same way I cook with wine, using a brand I would like to eat ~ Honey crisp, Fuji, Pink Lady or Gala, and if I have one, I will toss in a pear... just because.


filling:

3 medium apples and 1 pear – peeled, cored and sliced
1/3 cup + 1 tbsp granulated sugar, divided
1/3 cup + 1 tbsp brown sugar, divided
1/2 tsp + 1/4 tsp cinnamon, divided
1/4 tsp nutmeg
squeeze of fresh lemon juice
topping:
1 cup all purpose flour
1/2 cup very soft butter
1/2 tsp pure vanilla extract
1 egg

Preheat oven to 350 degrees F.

Toss apples and pear with 1 tbsp granulated sugar, 1 tbsp brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg and lemon juice.  Pour into deep dish pie plate.  Thoroughly mix together flour, 1/3 cup granulated sugar, 1/3 cup brown sugar, cinnamon, butter, vanilla and egg.  Spread evenly over the top of pie. Bake until apples and pears have cooked and the topping is golden brown, about 40 to 45 minutes.

Serve warm with a scoop of ice cream.

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enjoy!

Brownie Puddle Tart

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1 cup pecan pieces or coarsely chopped pecans
14 tablespoons unsalted butter
1 3 ounce bar bittersweet chocolate, broken into squares
1/2 cup plus 2 teaspoons (lightly spooned) unsweetened cocoa
1 cup plus 3 tablespoons sugar
3 large eggs
2 teaspoons pure vanilla extract
1 3 ounce package cream cheese, cut into pieces
1/2 cup (dip and sweep method) all-purpose flour, preferably unbleached
pinch of salt
Ganache Puddle:
2/3 of a 3 ounce bar of bittersweet chocolate, coarsely chopped
1/3 liquid cup heavy cream, at room temperature

Equipment
A 9-1/2" fluted tart pan with a removable bottom, bottom greased, lined with parchment and then lightly sprayed with Baker's Joy or non-stick vegetable spray.
NOTE: A 9" parchment circle is the perfect size because the bottom of the tart pan is slightly smaller, so that the parchment goes a very little way up the sides, preventing any leaking.

Preheat oven to 325°F at least 15 minutes before baking. Set an oven rack in the middle of the oven before preheating.

Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens, slightly. Cool completely.
In a double boiler over hot water or in microwave-proof bowl, melt the butter and chocolate, stirring two or three times. If using a double boiler, transfer the mixture to a bowl.
Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated. (If you are doing this by hand, use a whisk). Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts.
Place the prepared tart pan on a cookie sheet to catch any possible leaks. Scrape the batter into the pan and spread it evenly. It will fill the pan almost to the top.
Bake for 30-35 minutes or until the batter has set. A toothpick inserted 1" from the side should come out clean. The mixture will puff and rise a little above the sides but sinks on cooling.
Make the Ganache "Puddle":
While the brownie is baking, prepare the puddle. Melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15 second bursts on high power and stirring several times. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture is not entirely smooth), return it to the heat and stir until totally fluid and uniform in color.

Assembly:
As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2" diameter) and insert it into the brownie at 1" intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23-28 little holes.

Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganache until slightly rounded on top (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depression as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold the tart.

To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with nonstick vegetable spray, and set it on top of the tart. Invert the tart, peel off the parchment, and reinvert it onto a serving plate.

To serve, use a thin sharp knife to cut wedges.
Store wrapped tightly in plastic wrap and stored in an airtight container, room temperature, up to 1 week; refrigerated, up to 1 month; frozen, several months. Try it frozen or chilled if you like a chewy brownie, at room temperature for a softer creamier texture.

POINTERS FOR SUCCESS: Make the holes in the brownie for the puddles as soon as it is removed from the oven to prevent the crust from cracking. Fill them as soon as possible so the ganache melts and settles smoothly into the openings. 

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  enjoy!

Banana Cake with Cream Cheese Frosting

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3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts

Cream cheese frosting (recipe follows)
Walnut halves, for decorating

Preheat oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

Mix bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream. vanilla and orange zest. Mix until smooth.

Stir together flour, baking soda and salt in a separate bowl. With mixer on low, add dry ingredients and mix just until combined. Stir in chopped walnuts. Pour batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack and cool completely.

Spread frosting thickly on top of cake and decorate with walnut halves. Slice and serve.
Makes 8 servings.

Cream Cheese Frosting
6 ounces cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)
MIX cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don't whip. Add sugar and mix until smooth.

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enjoy!

Apple Tart Cake

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Adapted from here

For this cake, it is particularly important that your oven temperature is accurate. If it runs too hot, the base of the cake could burn before the apples are fully cooked, and the topping, too, could burn before it has time to set.

Also, if your apples aren’t terribly tart, you might consider reducing the sugar in the base a little bit, down from 1 cup to maybe, say, ¾ cup.

1 cup granulated sugar
1 cup all-purpose flour
1 tsp. baking powder
5 Tbsp. cold unsalted butter, cut into a few pieces
1 tsp. vanilla extract
1 large egg, lightly beaten
3 large Granny Smith apples, peeled, cored, and sliced very thinly

For topping:
3 Tbsp. granulated sugar
3 Tbsp. unsalted butter, melted and cooled slightly
1 tsp. ground cinnamon
1 large egg

Preheat oven to 350°. Butter and flour a 9-inch spring form pan.

In the bowl of a food processor fitted with the steel blade attachment, combine the sugar, flour, and baking powder. Pulse to mix. Add the butter, and pulse until no large lumps remain. Add the vanilla and the egg, and blend well, until it resembles cornmeal. Dump it into the prepared springform pan. Nudge it around with your fingertips to distribute it evenly, and then gently press it along the bottom of the pan. You’re not trying to really tamp it down; you just want to compact it a little. At the edges, let it curve up ever so slightly, like a tart shell with a very low, subtle rim. Arrange the apple slices over the base in a tight circular pattern. It may seem as though you have too many apple slices to fit, but keep going. Really squeeze them in. Slide the pan into the oven, and bake for 45 minutes.

Meanwhile, make the topping. Combine the ingredients in a small bowl, and whisk to blend well. After the cake has baked for 45 minutes, remove it from the oven, and spoon the topping evenly over it. Bake for another 25 minutes or so, until the topping looks set. Transfer the pan to a wire rack, and cool for 20 minutes. Then run a thin knife around the edge to release any areas that may have stuck, and remove the sides of the pan. Cool completely before serving.

Note: This cake is even better on the second day. So if you can, make it a day ahead: just wrap it in plastic wrap and leave it at room temperature until you’re ready to eat it. We ate ours plain, but I think it would be great with vanilla ice cream.

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 enjoy!

Spiced pumpkin cheesecake

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crust:

38 Ginger Snaps, finely crushed (I used Nabisco)

1/4 cup finely chopped pecans

1/4 cup butter, melted

filling:

4 packages (8 ounces each) Philadelphia Cream Cheese, softened

1 cup sugar

1 can (15 ounce) pumpkin

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

4 eggs

whipped cream for serving sprinkled with ground nutmeg

Preheat your oven to 325*. Mix together the crumbs, nuts and butter. Press mixture onto bottom and 1 inch up side of a 9-inch springform pan. Beat cream cheese and sugar in an electric mixer until blended. Add pumpkin, spice and vanilla; mix well. Add the eggs, one at a time mixing after each one just until blended. Pour filling into crust. Bake about 90 minutes or until the center is almost set. Loosen the rim of the pan, cool before removing rim. Refrigerate 4 hours. Serve with a dollop of whipped cream and a dusting of nutmeg.

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enjoy!

pumpkin muffins

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  Gourmet Magazine November 2006

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice  (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar mixed with 1 teaspoon cinnamon


Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a larger bowl until smooth, then whisk in flour mixture until just combined. DO NOT OVER MIX, a large wire whisk, when mixing by hand, really allows you to incorporate all of the dry ingredients quickly without mashing them up too much. It really makes it much harder to overdo it.

Stir together cinnamon and 1 tablespoon sugar.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack. Serve warm or room at room temperature.

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enjoy!

save the ta ta's cupcakes

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Queen Guinevere Cupcakes
(recipe on the back of the bag)

2 3/4 cups Queen Guinevere Cake Flour (King Arthur Flour)

1 1/2 cps + 2 tablespoons sugar; superfine sugar is best

1 tablespoon baking powder

3/4 teaspoon salt

3/4 cup (12 tablespoons) softened unsalted butter

4 large egg whites + 1 whole large egg

1 cup full fat vanilla yogurt or 1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon almond extract

Mix all the dry ingredients for 2 minutes on low speed, to blend and aerate. Add the soft butter and mix into a paste. Add the egg whites, then the whole egg, beating after after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl periodically.

In a small bowl, whisk the yogurt (or milk), with the vanilla and almond extracts. Add that mixture, 1/3 at a time, to the egg mixture. Beat 1 to 2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl.

Pour the batter into 24 lined muffin cups. Bake in a preheated 350* oven for 2o minutes. Remove from the oven, cool, and frost.

 Vanilla Buttercream Frosting

adapted from Sky High

4 1/2 cups confectioners’ sugar (no need to sift)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract
red food coloring to desired shade of pink

Whirl all of the frosting ingredients in a food processor until smooth. Spread on with a small offset spatula or pipe onto cupcakes.

enjoy!

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don't forget to schedule your mammogram!