Categories
4. Bread Pudding latest recipes

Dark-Chocolate Pudding with Candied Ginger

Ingredients:

  • 1/2 cup plus 1 tablespoon sugar
  • 1/2 cup unsweetened cocoa powder
  • 5 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 quart half-and-half
  • One 3.5-ounce bar bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • Lightly sweetened whipped cream and sliced candied ginger, for serving

Instructions:

  1. In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
Categories
5. Cookies latest recipes

Peanut-Butter-Oat Drop Cookies with Jam

Ingredients:

  • 4 tablespoons softened unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/4 cup creamy peanut butter
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 1 large egg yolk, room-temperature
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1 recipe Frozen-Berry Jam

Instructions:

  1. Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.
  2. Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.
  3. Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

Cook’s Notes

Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.

Categories
1. Birthday Cakes latest recipes

Double White Chocolate Cake

Ingredients:

CAKE

  • 1 c. unsalted butter, at room temperature, plus more for the pan
  • 3 1/2 c. all-purpose flour, plus more for the pan
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 4 oz. white chocolate, chopped
  • 1/2 c. just-boiled water
  • 1 1/2 c. granulated sugar
  • 6 large egg whites
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. buttermilk, at room temp

FROSTING

  • 3 oz. white chocolate, chopped 
  • 1/2 c. unsalted butter (1 stick)
  • 8 oz. cream cheese, at room temperature (1 package) 
  • 1 c. confectioners’ sugar
  • 1/2 c. heavy cream, cold

ASSEMBLY AND DECORATION

  • 1/2 c. seedless raspberry jam
  • 1/2 c. raspberries
  • royal icing snowflake transfers (see directions below)
  • white sugar flowers
  • confectioners’ sugar, for dusting

Instructions:

  1. Make cake: Heat oven to 300°F. Butter and flour an angel food cake pan; tap out excess flour. In a large bowl, sift together flour, baking powder, baking soda, and salt.
  2. Place white chocolate in a bowl, pour just-boiled water over the top, and stir until melted and smooth.
  3. Using an electric mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes.
  4. Reduce mixer speed to medium and add egg whites 1 at a time, beating until each is fully incorporated, then beat in vanilla extract. Reduce mixer speed to low and add flour mixture in 3 parts, alternating with buttermilk and mixing just until incorporated. Mix in white chocolate mixture.
  5. Spoon batter into prepared pan and bake until a wooden pick inserted into the center comes out clean, 75 to 80 minutes. Transfer cake to a wire rack and let cool 10 minutes before inverting onto wire rack to cool completely.
  6. Make frosting: Microwave chocolate on 50% power in 30-second increments, stirring in between, until melted and smooth. 
  7. Using an electric mixer on low speed, beat butter and cream cheese until smooth. Add confectioners’ sugar and mix to combine, then mix in melted chocolate. Cover with plastic wrap and refrigerate until ready to use. Once ready to use, beat heavy cream until stiff peaks form. Stir a spoonful into cream cheese mixture, then fold in remaining whipped cream.
  8. To assemble: To assemble, cut cake in half through equator. Transfer bottom half to serving platter and spread with jam and 3/4 cup cream cheese frosting; sandwich with top half. Cover cake with remaining cream cheese frosting and top with raspberries, sugar flowers, and snowflake transfers, then dust with confectioners’ sugar if desired. 
  9. Royal icing snowflake transfers: Print or draw a 1- to 2-in. snowflake design and place under a piece of waxed paper or parchment paper. Transfer royal icing to piping bag fitted with size 2 tip and use stencil as a guide to pipe snowflakes on top. Let dry completely, then use a small offset spatula to carefully remove.
Categories
2. Fruit Cakes latest recipes

Key Lime Poke Cake

Ingredients:

  • 1 15.25 oz. yellow cake mix
  • 1 3.4 oz package instant lemon pudding
  • 1 c. water
  • 1 c. canola oil
  • 4 large eggs
  • 2 tbsp. key lime or regular lime juice
  • 5 drops green food color

GLAZE

  • 1 c. confectioners’ sugar
  • 2 tbsp. fresh lime juice

FROSTING

  • 8 oz. cream cheese
  • 1/4 c. (1/2 stick) unsalted butter (at room temperature)
  • 2 c. confectioners’ sugar
  • 1 tsp. lime zest
  • 1 tsp. lime juice
  • 3/4 c. vanilla wafers (lightly crushed)

Instructions:

  1. Heat oven to 350 degrees F. Lightly coat a 9-by 13″ glass pan with cooking spray. In a large bowl, combine the cake mix, pudding, water, oil and eggs. Mix in the lime juice and food color until fully incorporated.
  2. Transfer the batter to the prepared pans. Bake until set and a wooden pick inserted into the cake comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes, then use a fork to carefully poke several sets of holes into the cake.
  3. Glaze: In a bowl, combine confectioners’ sugar and fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.
  4. Frosting: Using an electric mixer, Beat cream cheese and butter with confectioners; sugar until smooth. Beat in lime zest and juice. Frost the cooled cake then sprinkle with vanilla wafers.
Categories
1. Cakes latest recipes

Tres Leches Cake

Ingredients:

FOR THE CAKE:

  • 1 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 5 whole eggs
  • 1 c. sugar, divided
  • 1 tsp. vanilla
  • 1/3 c. milk
  • 1 can evaporated milk
  • 1 can sweetened, condensed milk
  • 1/4 c. heavy cream

FOR THE ICING:

  • 1 pt. heavy cream, for whipping
  • 3 tbsp. sugar

Directions:

  1. Preheat oven to 350˚. Spray a 9 x 13 inch pan liberally until coated.
  2. Combine flour, baking powder, and salt in a large bowl. Separate eggs.
  3. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
  5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
  6. Bake for about 30 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
  7. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
  8. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
  9. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Categories
1. Birthday Cakes latest recipes

Coffee-Toffee Crunch Cake

Ingredients:

FOR THE CAKE

  • Cooking spray, for the pans
  • 3 c. all-purpose flour, plus more for the pans
  • 3 c. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 3 sticks salted butter
  • 1/3 c. instant coffee granules
  • 1 1/2 c. boiling water
  • 3/4 c. buttermilk
  • 3 large eggs
  • 1 tbsp. vanilla extract

FOR THE FROSTING AND TOPPING

  • 2 1/2 sticks salted butter, at room temperature
  • 1 1-pound box powdered sugar
  • 1/2 tsp. kosher salt
  • 1/4 c. instant coffee granules
  • 3/4 c. heavy cream, plus more if needed
  • 4 chocolate-covered toffee bars (such as Heath)

Instructions:

  1. For the cake: Preheat the oven to 350˚. Coat three 8-inch round cake pans with cooking spray and dust with flour. Line the bottom of each pan with a round of parchment paper. Whisk the granulated sugar, flour, baking powder, baking soda and salt in a large bowl. Set aside.
  2. Melt the butter in a small saucepan over medium-low heat. Meanwhile, combine the instant coffee and boiling water in a medium bowl and stir to dissolve. Once the butter has melted, add the coffee mixture to the saucepan. Let it come to a boil for about 10 seconds, then remove from the heat and set aside.
  3. In a separate medium bowl, whisk the buttermilk, eggs and vanilla until well combined. Pour the butter-coffee mixture into the flour mixture and stir gently. Add the buttermilk-egg mixture and stir gently until well combined. Divide the batter among the prepared pans. Bake until a toothpick inserted into the centers comes out almost clean, 23 to 25 minutes. Allow the cakes to cool for 15 minutes in the pans on a rack, then remove the cakes from the pans, remove the parchment and let cool on the racks.
  4. For the frosting: Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 1 minute. Add the powdered sugar and salt and beat on low speed to incorporate. Stir the instant coffee into the heavy cream in a small bowl, then pour it into the mixer. Beat on low speed until combined, then beat on high speed until light and fluffy, about 2 minutes, adding a little more cream if needed to make the frosting spreadable.
  5. Assemble the cake: Finely chop 2 of the candy bars. Place 1 cake layer on a cake stand or plate. Spread 1 cup frosting on top and sprinkle with half of the chopped candy. Top with another cake layer, more frosting and the rest of the chopped candy, then top with the final cake layer. Spread the remaining frosting all over the top and sides of the cake. Roughly chop the remaining 2 candy bars and sprinkle around the edge of the cake.
Categories
3. Cupcakes latest recipes

German Chocolate Cupcakes

Ingredients:

  • 1 recipe Chocolate-Pecan Ice Cream “Frosting”
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ounce sweet baking chocolate
  • ¼ cup water
  • ½ cup butter, softened
  • ½ cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup buttermilk or sour milk
  • Caramel ice cream topping
  • 2/3 cup toasted shaved coconut**

Chocolate-Pecan Ice Cream “Frosting”

  • ½ gallon chocolate ice cream
  • 3/4 cup toasted broken pecans

Instructions:

  1. Prepare Chocolate-Pecan Ice Cream “Frosting.” Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.
  2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.
  3. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
  4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
  5. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
  6. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream “Frosting.” Top with toasted coconut and drizzle with warm caramel ice cream topping. Makes 12 servings.

Chocolate-Pecan Ice Cream “Frosting”

  1. Line a baking sheet with waxed paper; set aside. Cut ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on prepared baking sheet. Press pecans into ice cream, letting them protrude from the ice cream. Cover and freeze for 4 to 24 hours.

Toasted Coconut:

With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.

Categories
3. Cupcakes latest recipes

Lemon-Poppyseed Cupcakes

Ingredients:

  • ½ cup butter
  • 2 eggs
  • 1 3/4 cup all-purpose flour
  • 2 teaspoon poppy seeds
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 ½ teaspoon lemon extract
  • ½ teaspoon vanilla
  • 2/3 cup milk
  • 2 teaspoon finely shredded lemon peel
  • 3 tablespoon lemon juice
  • 1 recipe Lemon Glaze
  • Lemon peel twists (optional)

Lemon Glaze

  • ½ teaspoon lemon peel, finely shredded
  • 1 cup powdered sugar
  • 5 teaspoon lemon juice

Instructions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line forty-eight 1-3/4-inch muffin cups or eighteen 2-1/2-inch muffin cups with paper bake cups (or lightly coat with nonstick cooking spray). In a medium bowl combine flour, poppy seeds, baking powder, and salt. Set aside.
  2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar, lemon extract, and vanilla. Beat about 2 minutes or until light and fluffy, scraping sides of bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in the lemon peel and lemon juice.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Spread Lemon Glaze on cupcakes. If desired, top each cupcake with a lemon peel twist. Let stand for 10 minutes. Makes 48 (1-3/4 inch) or 18 (2-1/2 inch) cupcakes.

Lemon Glaze

  1. In small bowl combine powdered sugar and enough lemon juice to reach a spreading consistency. Stir in the lemon peel. Makes about 1/2 cup.
Categories
3. Cupcakes latest recipes

Mochaccino Cupcakes

Ingredients:

  • 3/4 cup butter
  • 3 eggs
  • 1 3/4 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup strong brewed coffee, cooled
  • 2 cup sugar
  • 2 teaspoon vanilla
  • 1 cup dark, bittersweet, or semisweet chocolate pieces
  • 1 recipe Coffee Buttercream
  • 30 creme-filled rolled wafer cookies, such as Pirouettes
  • Unsweetened cocoa powder or ground cinnamon (optional)

Coffee Buttercream

  • ⅓ cup butter
  • 4 cup powdered sugar
  • 3 tablespoon strong brewed coffee, cooled
  • 1 teaspoon vanilla
  • Strong brewed coffee, cooled (optional)

Instructions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
  5. Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes.

Coffee Buttercream

  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.
Categories
3. Cupcakes latest recipes

Cherry-Almond Vanilla Cupcakes

Ingredients:

  • ½ cup butter
  • 4 egg whites
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3/4 cup buttermilk or sour milk*
  • 1/3 cup maraschino cherry juice
  • 1 ½ cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 12 maraschino cherries, halved
  • 1 recipe Cherry-Almond Butter Frosting
  • Maraschino cherries with stems (optional)

Cherry-Almond Butter Frosting

  • ½ cup butter, softened
  • 4 cup powdered sugar
  • 3 tablespoon maraschino cherry juice or milk
  • ½ teaspoon almond extract
  • Milk

Instructions:

  1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
  3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Cherry-Almond Butter Frosting

  1. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Test Kitchen Tip:

To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Make-Ahead Directions:

Place unfrosted cupcakes in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Frost as directed.

Test Kitchen Tip:

If milk is used instead of cherry juice, use red food coloring to tint the frosting pink.