Ingredients
Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract
Directions
1. Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.
2. Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
4. Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
5. Let the cakes cool in the pan on a rack.
6. Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.
7. Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
8. Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
9. Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
10. To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.
11. Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.
12. Top each cupcake with a dollop of nut filling. Enjoy.
Makes 12 cupcakes
Wednesday, March 11, 2009
Thursday, February 26, 2009
Perfect Macaroni and Cheese
You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Wednesday, January 28, 2009
Pizza dough
Makes four 1 pound loaves
2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
mix everything but flour, add in flour, combine all, kitchen aid with a dough hook is really the way to go. You can use a 14qt food processor alternatively.
A half batch looks like this
11 oz water
2.25 teaspoon yeast
2.25 teaspoon salt
1.5 teaspoon sugar
2 tablespoon olive oil
3 1/4 cups of flour
2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
mix everything but flour, add in flour, combine all, kitchen aid with a dough hook is really the way to go. You can use a 14qt food processor alternatively.
A half batch looks like this
11 oz water
2.25 teaspoon yeast
2.25 teaspoon salt
1.5 teaspoon sugar
2 tablespoon olive oil
3 1/4 cups of flour
Saturday, January 17, 2009
Candian flapjacks
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups apple juice or milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup honey
2 teaspoons baking powder
1 tart green apple, peeled, cored and grated
1. Combine all ingredients, except the apple, with an electric mixer. Stir in the grated apple and mix by hand.
2. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 12 (4-inch) pancakes.
1/4 teaspoon salt
1 1/2 cups apple juice or milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup honey
2 teaspoons baking powder
1 tart green apple, peeled, cored and grated
1. Combine all ingredients, except the apple, with an electric mixer. Stir in the grated apple and mix by hand.
2. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 12 (4-inch) pancakes.
Monday, December 1, 2008
Upside Down Cranberry Pumpkin Cake
Topping
* 2/3 cup packed brown sugar
* 1/3 cup butter
* 1 1/2 cups cranberries
* 1/2 cup chopped pecans
Cake
* 1/4 cup butter, softened
* 1/4 cup + 2 tablespoons sugar
* 1 eggs
* 1/2 cup sour cream
* 1/2 cup canned or cooked pumpkin
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon cinnamon
* 1/8 teaspoon salt
* pinch ground ginger
* pinch ground all spice
* pinch nutmeg
1. Preheat oven to 325 degrees F (300 degrees F with convection). Wrap the outside of a 9" springform with aluminum foil. Spray the sides with non-stick. Place it on a try with an edge (just in case).
2. In a small saucepan, combine brown sugar and butter. Bring to a boil. Pour into the springform and sprinkle with cranberries and pecans.
cranberry topping on the bottom
3. In a stand mixer, cream butter and sugar. Add eggs and beat well.
4. In a small bowl, combine the sour cream, pumpkin and vanilla; mix well.
5. In another small bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter on the cranberry mixture in the pan. Try to level it out.
6. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. (Not that pretty this way, but just wait till you turn it over.)
out of the oven
7. Cool for 10 minutes. Remove the side of the springform pan, Put a plate on top and turn it over. Remove the pan bottom and foil. Serve warm.
* 2/3 cup packed brown sugar
* 1/3 cup butter
* 1 1/2 cups cranberries
* 1/2 cup chopped pecans
Cake
* 1/4 cup butter, softened
* 1/4 cup + 2 tablespoons sugar
* 1 eggs
* 1/2 cup sour cream
* 1/2 cup canned or cooked pumpkin
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon cinnamon
* 1/8 teaspoon salt
* pinch ground ginger
* pinch ground all spice
* pinch nutmeg
1. Preheat oven to 325 degrees F (300 degrees F with convection). Wrap the outside of a 9" springform with aluminum foil. Spray the sides with non-stick. Place it on a try with an edge (just in case).
2. In a small saucepan, combine brown sugar and butter. Bring to a boil. Pour into the springform and sprinkle with cranberries and pecans.
cranberry topping on the bottom
3. In a stand mixer, cream butter and sugar. Add eggs and beat well.
4. In a small bowl, combine the sour cream, pumpkin and vanilla; mix well.
5. In another small bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter on the cranberry mixture in the pan. Try to level it out.
6. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. (Not that pretty this way, but just wait till you turn it over.)
out of the oven
7. Cool for 10 minutes. Remove the side of the springform pan, Put a plate on top and turn it over. Remove the pan bottom and foil. Serve warm.
Sunday, November 30, 2008
Kringle
Dough:
* 4 Cups all-purpose flour
* 1 Cup butter, slightly softened
* 2 TB. sugar
* 1 tsp. salt
* 1 pkg. dry yeast
* 2 eggs, beaten
* 1 Cup milk
Cream Cheese Filling:
* 1 8 oz. pkg. cream cheese
* ½ Cup sugar
* 1 tsp. PURE VANILLA EXTRACT
* 4 TB. RASPBERRY ENLIGHTENMENT
* 1 Cup chopped pecans
Glaze:
* 2 2/3 Cup powdered sugar
* 2 TB. butter, softened
* 4 TB. hot water
* 1 TB. milk
* 1-2 tsp. PURE VANILLA EXTRACT
Put the flour, butter, sugar and salt into a bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly. If you don't mind a little mess your hands work much better. In a separate bowl mix the dry yeast, beaten eggs, and the milk. Don't worry that the yeast remains cold, that's the beauty of this recipe, no rising! Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball. You may have to work the final flour into the dough with your hands. Divide it into two pieces, flatten into discs, wrap in plastic wrap and put them into the refrigerator overnight.
Preheat the oven to 350°. Beat together the cream cheese, sugar and VANILLA. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow. Spread half of the cream cheese filling over each piece of dough. Then, spread each kringle with half of the RASPBERRY ENLIGHTENMENT and sprinkle with half of the pecans. Rolling from the short ends roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes changing racks halfway through the baking time (top to bottom, bottom to top). Remove kringles from cookie sheets to a cooling rack and let cool about 10 minutes before glazing.
Mix glaze ingredients together and whisk until smooth. Top the kringles with the glaze. Tastes great warm, so slice and serve right after glazing if desired.
Prep. time: 15 minutes for dough, 15 minutes for assembly
Baking time: 25 minutes
Serves: 8-10 (makes 2)
* 4 Cups all-purpose flour
* 1 Cup butter, slightly softened
* 2 TB. sugar
* 1 tsp. salt
* 1 pkg. dry yeast
* 2 eggs, beaten
* 1 Cup milk
Cream Cheese Filling:
* 1 8 oz. pkg. cream cheese
* ½ Cup sugar
* 1 tsp. PURE VANILLA EXTRACT
* 4 TB. RASPBERRY ENLIGHTENMENT
* 1 Cup chopped pecans
Glaze:
* 2 2/3 Cup powdered sugar
* 2 TB. butter, softened
* 4 TB. hot water
* 1 TB. milk
* 1-2 tsp. PURE VANILLA EXTRACT
Put the flour, butter, sugar and salt into a bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly. If you don't mind a little mess your hands work much better. In a separate bowl mix the dry yeast, beaten eggs, and the milk. Don't worry that the yeast remains cold, that's the beauty of this recipe, no rising! Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball. You may have to work the final flour into the dough with your hands. Divide it into two pieces, flatten into discs, wrap in plastic wrap and put them into the refrigerator overnight.
Preheat the oven to 350°. Beat together the cream cheese, sugar and VANILLA. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow. Spread half of the cream cheese filling over each piece of dough. Then, spread each kringle with half of the RASPBERRY ENLIGHTENMENT and sprinkle with half of the pecans. Rolling from the short ends roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes changing racks halfway through the baking time (top to bottom, bottom to top). Remove kringles from cookie sheets to a cooling rack and let cool about 10 minutes before glazing.
Mix glaze ingredients together and whisk until smooth. Top the kringles with the glaze. Tastes great warm, so slice and serve right after glazing if desired.
Prep. time: 15 minutes for dough, 15 minutes for assembly
Baking time: 25 minutes
Serves: 8-10 (makes 2)
Thursday, November 27, 2008
Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
10 to 12 servings
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
10 to 12 servings
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