Mom's Olive Oil Orange Bundt-Leave Your Link

This recipe belonged to a neighbor of Renato's mother-Annette, a lovely French woman from Marseilles, France.  But Renato's mother baked it so ofter it became Mom's Olive Oil Orange Bundt !

Ingredients3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt
3/4 cup good quality extra virgin olive oil
freshly grated zest of 2 oranges
1 teaspoon vanilla paste or 1 1/2 teaspoons of pure vanilla extract
1/4 cup confectioners' sugar, sifted for dusting

Directions:

Preheat the oven to 350 degrees F. Generously spray the inside of a 10 inch Bundt pan with nonstick cooking spray; alternatively, butter it well, dust it with four and knock out the excess flour.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition or until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.

In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.

Pour the batter into the prepared pan and bake for 40 - 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan (I sometimes use and offset spatula for this) and turn it onto the rack. Just before serving, dust the cake with the confectioner's sugar. The cake can be stored at room temperature, covered tightly for about 3 days

BAKED NOTES
When making this cake, try to use a really good fruity olive oil-something like Paesano extra-virgin olive oil, to bring out the citrusy tones in the cake. The simple dusting of sugar is all this cakes needs instead of a glaze.

Peaches and Dream Pie-Leave Your Link

Hi Everyone !  Thanks for setting up the Facebook Page-I didn't expect to be away from blogging for so long but you all know how complicated life can be.   I apologize for missing the July 3rd Blackberry Pie Leave Your Link-I'll blame it on the bronchitis and icky icky virus !  Health is good now,still on my personal blog break but will continue to post the leave your link here for my favorite Baked Bakers !

Sunday's Pie is Peaches and Dream based on the Matt's revision of a recipe that had been floating around Florida in his early years !

Ingredients
1 ball Classic Pie Dough (page 58 yields enough for 2 single crust 9" pies or one double crust)
3 cups all purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter

In a medium bowl, whisk the flour,sugar and salt together.  In  a measuring cup,stir 3/4 cup water with several ice cubes until it is very cold

Cut the cold butter into cubes and toss them in the flour mixture to coat.  Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts.

Pulsing in 4 second bursts, slowly drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, stop adding water.  Remove the dough from the food processor and divide it in half.   Flatten each piece into a disk and wrap each disk first in parchment paper and then in plastic wrap.  Refrigerate the dough until firm, about 1 hour.  (The dough can be kept refrigerated for up to 3 days or frozen for up to 3months.  Thaw it in the refrigerator before proceeding with your recipe).

For the Peaches and Dream Filling
10 canned peach halves, or about 2 1/2 cups fresh diced,peeled peaches
2 large eggs
1 cup sour cream
2 tablespoons honey
1/4 teaspoon salt
1/2 cup firmly packed dark brown sugar
2 tablespoons all purpose flour

For the Pie Topping
1/2 cup firmly packed dark brown sugar
1/3 cup all purpose flour
4 tablespoons cold unsalted butter,cut into 1/2 inch pieces

Make the Crust
Dust a work surface with a sprinkling of flour.  Roll the dough ball out into a 12 inch round.  Transfer the dough to a pie dish and carefully work it into place, folding any overhang under and crimping the edge as you go.  Cover the crust in plastic wrap and refrigerate it for at least 30 minutes.  Preheat the oven to 375 degrees F.

Make the Peaches and Dream Filling
Arrange the peach halves cut side up on the bottom of the pie shell or spread the diced fresh peaches in the pie shell.  In a medium bowl,whisk together the eggs, sour cream, and honey until they just come together.  Sprinkle the mixture with the salt, brown sugar, and flour, and whisk until just combined. Pour the mixture over the peaches.

Make the Pie Topping
Place the sugar, flour, and butter in a bowl. Use your hand to work the butter into the dry ingredients until the mix looks like coarse sand.  Assemble the pie.  Sprinkle the pie topping across the filling, and bake for 45 minutes, or until the filling is bubbly (place a sheet pan on the oven rack directly below the pie to catch any filling that bubbles over ).  Let the pie cool overnight before serving.

BAKED NOTESAt least 90 percent of the peaches and cream recipes that crossed Matt and Renato's path specified the use of canned peaches.  Perhaps they were written in an era when fresh peaches were difficult to locate, or perhaps the sugar content of a canned peach was an added plus, but they tested fresh peaches in place of their canned counterparts in several recipes without any problems.

So support your local farmer and but fresh !


PS If I missed adding you to the blog roll send me a reminder and I will take care of it-again thanks to all of you for your patience and support and the fabulous job you all do !

Leave Your Link-Rosemary Apricot Squares

For the Rosemary Short Dough 1¾ cups all-purpose flour ½ teaspoon salt 1 teaspoon fresh rosemary leaves, minced 12 tablespoons unsalted butter, cut into ½-inch cubes, at room temperature ½ cup confectioners' sugar, sifted ¾ teaspoon pure vanilla extract For the Apricot Filling 2 cups dried California apricots (about 8 1/2 ounces) ½ cup granulated sugar 3 tablespoons honey 2 tablespoons brandy pinch salt For the Crumb Topping ½ cup all-purpose flour ½ cup firmly packed dark brown sugar ⅓ cup pecans, coarsely chopped pinch of salt 3 tablespoons cold unsalted butter, cut into ½-inch cubes Make the rosemary shortdough Lightly spray a 9 inch square baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to just overhang on two sides. In a medium bowl, whisk together the flour, salt and rosemary. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter with the confectioners' sugar and vanilla at medium speed until fluffy, approximately 2 minutes. Turn the mixer to the lowest speed and stream in the flour mixture. Scrape the dough into the prepared pan, lightly flour your clean hands, and press it into an even layer. Place the pan in the refrigerator for at least 30 minutes. Preheat the oven to 350ºF. Bake the short crust  until it is golden 25 to 30 minutes, rotating the pan halfway through the baking time. Cool the pan on a wire rack. Leave the oven on. Make the apricot filling Place the apricots, sugar, honey, brandy, and salt in a medium saucepan with 1½ cups water and simmer over low heat for 40 to 50 minutes, or until the apricots are fork-tender and most of the liquid has evaporated or thickened. Remove the pan from the heat and stir the mixture to release the excess steam. Scrape the apricot mixture into a food processor and puree until smooth. Make the crumb topping In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, brown sugar, pecans and salt. Mix on low speed for 15 seconds. Add the butter and mix until a sandy crumb begins to form, about 1 minute. (At this point, the crumb topping can be stored, covered, in the refrigerator until ready to use.) Assemble the rosemary apricot bars Spread the apricot filling over the shortbread, then sprinkle the crumb topping over the filling. Bake for 20 to 25 minutes, or until the crumb has browned. Let the pastry cool for at least 30 minutes in the pan, then lift it out usingthe parchment paper overhang and cut it into bars. The bars can be stored in refrigerator, tightly wrapped, for up to 3 days.

Orange Creamsicle Tart -Leave Your Link

I should have done my research better and we could have made this in honor of National Creamsicle Day on August 14 !  But if your weather is anything like Seattle this week then a creamsicle will help make the heat enjoyable. The frozen creamsicle dessert has been in existence for many years. It was originally invented by Frank Epperson who discovered the possibility of a frozen treat on a stick in 1905 at age 11. He left his drink in the freezer with a stirrer in it creating what he called the “Epsicle”. The Epsicle eventually was renamed the Popsicle and then Mr. Epperson eventually created the creamsicle and dreamsicle.  So if you are a fan of creamsicles you should really love this recipe.

Yield – One 9 inch tart

For the Orange Cream Soda Filling

1/2 cup (1 stick) unsalted butter cut into 1/2 inch cubes
1 1/4 tsp. unflavored gelatin
Zest and juice of 2 medium lemons (2 tbsp. zest and 1/4 cup juice)
Zest and juice of 3 large oranges (3 tbsp. zest and 1 cup juice)
1 cup of orange cream soda (Plain orange soda works too)
3 large eggs
2 large egg yolks
3/4 cup sugar

For the Orange Tart Dough

1/2 cup (1 stick) unsalted butter
1/4 cup sugar
Zest of 1 orange (2 tbsp.)
1/4 tsp. salt
1 large egg
1 1/2 cups all-purpose flour

For the Orange Whipped Topping

1 cup heavy cream
2 tbsp. sugar
2 tbsp. orange cream soda

Make the Orange Cream Soda Filling

Place the butter in a large bowl. Set aside.
In a wide bowl, sprinkle gelatin evenly over the lemon juice (take care that the gelatin does not clump.)
In a medium saucepan stir together the orange juice and soda. Bring to a boil and cook until it is reduced by half, or 1 cup. Turn the heat to low and whisk to release excess heat.
In a medium bowl, whisk together the lemon and orange zest, eggs, egg yolks, and sugar and pour the mixture into the saucepan. Cook over medium-low heat, whisking constantly until a candy thermometer reads 180 degrees F, or the curd can easily coat the back of a wooden spoon.
Remove the pan from the heat and add the gelatin mixture. Whisk until the gelatin is completely combined. Pour the liquid through a fine-mesh strainer directly onto the butter. Whisk the mixture furiously until it has increased in volume (the faster you whip the more voluminous it will be). Cover the top of the curd with plastic wrap, pressing the plastic directly onto the curd’s surface, and refrigerate for at least 4 hours.  

Make the Orange Tart Dough

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, zest, and salt until light and fluffy. Add the egg, and beat just until incorporated. Scrape down the side of the bowl, add the flour all at once, and beat until the dough comes together in a ball. Do not over beat, or you crust will be hard.
Remove the dough from the bowl, shape it into a disk with your hands, wrap it lightly in plastic wrap, and refrigerate it for at least 30 minutes.
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough into a 10-inch circle about 1/4 inch thick. (Note: The dough will be sticky. Be sure to turn it over with a bench knife or offset spatula as needed and keep the work surface floured).
 Ever so gently, guide the dough, without pulling it, into a 9-inch tart pan with a removable bottom and lightly press it into place. Roll the rolling pin over the pan to trim off excess. Place the tart pan in the freezer for 30 minutes.
Preheat oven to 375º.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans.   Bake for 15 minutes, then remove the foil and the weights and bake for another 10 minutes, or until lightly browned. Transfer the tart to a wire rack to cool.

Assemble the Tart

In the bowl of a standing mixer fitted with a whisk attachment, beat the curd on high for 5 minutes, then spoon it into the tart and level the filling with an offset spatula. Refrigerate tart for 1 hour to set completely.

Make the Orange Whipped Topping

Pour the cream into a chilled bowl and beat with a chilled whisk for 1 minute. Sprinkle the sugar and orange cream soda on top and continue whisking vigorously until soft peaks form. ( The whipped cream can be made in the bowl of a standing mixer fitted with the whisk attachment, but the hand-whisking method burns more calories. )
To serve gently push up on the tart bottom to remove it from the pan. Top the tart with orange whipped cream.
The tart tastes best if eaten within 24 hours but can be kept, covered, in the refrigerator, for up to 2 days.

Baked Note
If you want to add a little more sweetness to your tart (and to keep the crust from getting soggy) brush the bottom of the tart shell with 2 ounces of melted white chocolate.  Let the chocolate set for about 5 minutes in the refrigerator, then pour the curd over it.

And if you love creamsicles why not try a Creamsicle Martini ?
1 oz of Vodka
1 oz of Triple Sec
1 oz of Orange Juice
1 oz of Vanilla Ice Cream

Mix everything together and enjoy a very adult version of a nostalgic treat !  (You can substitute half and half for the ice cream but if you do add some ice too )

Cowboy Cookies - Leave Your Link

While everyone seems to agree these are delicious cookies it's difficult to find out how they originated .  The closest I have come in my research was something I found on a blog called Mangez Brioche and she sums up the history with this :  Cowboy cookies are the original Powerbar. History states, cowboys used to make them for riding the trails. They were a quick, easy way to get a lot of nutrients and they kept well for travel.

COWBOY COOKIES
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
14 tbsp (1 3/4 sticks) unsalted butter
3/4 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp instant Espresso powder
2 cups semi-sweet chocolate chips
1 cup salted pretzel sticks, broken into tiny pieces but not crushed into dust.

Directions

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine.

In the bowl of a standing mixer fitted with the paddle attachment , beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and the bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder  in 1/4 cup hot water and add it to the bowl, mixing until combined.

Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chips and ½ cup of the pretzel pieces.

Cover the bowl tightly and refrigerate the dough for at least 4 hours.

Preheat the oven to 350˚F. Line two baking sheets with parchment paper.

Use a small ice cream scoop with a release mechanism to scoop out dough in 2 tablespoon-size balls (or use a tablespoon measure) and place the dough balls onto the prepared baking sheet about 1 inch apart. Sprinkle the remaining 1/4 cup salted pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don't smash the cookie-you just want to slightly flatten the ball and push the pretzel pieces into the dough.

Bake for 11 to 13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken.

Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies on the rack to cool completely. They can be stored in an airtight container for up to 3 days.

Baked Notes
This recipe calls for cool, but not cold butter.  To be specific, I am suggesting you remove the butter from the refrigerator, cut it up into cubes, and plan to use it within 15 to 20 minutes.  Using colder (i.e. not room temperature) butter will prevent your cookies from spreading.  Conversely, if you prefer thinner, slightly crispier cookies, let your butter come to room temperature.

Tomato Soup Cupcakes with Mascarpone Frosting-Leave Your Link

Did you know these have been around since the Great Depression ?  Did you also know that M.F.K Fisher was a fan, and was quoted as saying that "This is a pleasant cake, which keeps well and puzzles people while you are cooking other things, which is always sensible and makes you feel rather noble, in itself a small but valuable pleasure" ?  Want to learn more about the history of these head over to Cakespy and she will tell you everything you were afraid to ask and more ! Looking forward to what you thought of these and how every ones turned out. Anxious to see who tried the savory version and what you thought.

Tomato Soup Cupcakes
Makes 24

Ingredients
2 (10¾ oz.) cans condensed tomato soup, preferably low sodium
1 tsp. baking soda
3½ c. all-purpose flour
1½ tsp. cinnamon*
½ tsp. freshly grated nutmeg*
½ tsp. ground allspice*
¼ tsp. salt
1 tsp. baking powder
¾ c. (1½ sticks) unsalted butter, at room temp.
1 c. granulated sugar
1 c. firmly packed light brown sugar
4 large eggs

*For a  more savory cake? Replace the cinnamon, nutmeg, and allspice with 1 tsp. freshly ground pepper and increase the salt to ½ tsp.

1. Preheat oven to 325°. Line two twelve-cup cupcake pans with paper liners.
2. In a large bowl, sprinkle baking soda over the tomato soup and stir well. Set aside.
3. In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.
4. Beat butter and sugars together on medium speed until fluffy, three to four minutes. Add eggs, one at a time, and beat until just combined. 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 tomato soup, beginning and ending with flour mixture. Scrape down the bowl again, and mix on low speed for a few more seconds.
5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.

Mascarpone Frosting

Ingredients¾ c. (1½ sticks) unsalted butter, softened
12 oz. mascarpone cheese, softened
4 c. confectioners’ sugar, sifted
1 tsp. pure vanilla extract
1. In the bowl of a standing mixer beat softened butter until it is completely smooth . Add mascarpone and beat until combined.
2. Add sugar and vanilla and beat until smooth. Be careful not to over beat; this will cause the frosting to lose structure. (At this point, you can tightly cover the frosting and refrigerate overnight if you want. Let it soften at room temperature before using.)
3. Fit a pastry bag with the largest tip, fill with frosting, and cover each cupcake with a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism; scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
4. Refrigerate any leftovers in an airtight container for up to three days. Bring the cupcakes to room temperature before serving.

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New York Style Crumb Cake-Leave your Link

After seeing every one's fantastic results with the scones I regret not baking them.  You all did an incredible job and they sound like they were absolutely delicious too.  Reading every one's blog reminded me why I started this group-to share and learn from each other.

This week brings a New York Style Crumb Cake and I did bake this-it's a perfect morning breakfast cake.  I following the Baked Boy's instructions to make BIG crumbs for the topping but I couldn't leave well enough alone and ended up breaking mine into smaller crumbs.  I'm glad I did-how did you do with those giant crumbs ?

Also I have a question for all of you-would you like me to go back to posting the recipe on the site or not ?  I have no problem with putting it up and I realized I should have checked with all of you before I stopped posting it.  Let me know what you think when you post your links. And if I have missed adding anyone to the Baked Blog roll please let me know. Looking forward to your results.

Carrot Coconut Scones with Citrus Glaze-Leave Your Link

According to the Baked cookbook this is more of 'morning cookie type scone" than the classic English scone. These are best the day they are made, they are sweet and dense and the coconut adds texture.  If you added a little bit of walnuts and a little bit of chopped apple you could create a morning glory muffin type scone maybe ?  Can't wait to see your results.

Malted Crisp Tart - Leave Your Link

Have you finished your Marathon Crisp Tart ?  That's what it should be called, I can't wait to see everyones results and hear the stories-I'm sure there will be many.

Lillian raised a very good issue in the comments field of THE RULES ,which certainly makes sense.  Her comment dealt with publishing the recipes on our site.  And while we do have permission to do so it's one of those things that when I thought about , I went DUH.  We all have the BAKED cookbook so we don't really need to publish the recipe here and if our readers want to follow along they also need to purchase the cookbook. Many bake-along, cook-along sites don't publish the recipes so in the spirit of supporting  Matt & Renato let's have all of our readers go out and buy the book and bake along with us ! Lillian thank you for your comment !

Salt-N-Pepper Sandwich Cookies-Leave Your Link

Like the Baked Explorations cookbook says, these cookies are crisp and toothsome, with a hint of salt and pepper that works beautifully with the cocoa powder, and then are  filled with a pretty close approximation of the Classic Oreo filling-less the trans fats and chemicals. These taste even better if you give them a few hours for the flavors to develop-that's if you can keep your hands off of them that long !

Ingredients
For the Cookies
3 1/2 cups all purpose flour
3/4 teaspoon salt
1/4 teaspoon fleur de sel, plus more for decorating
2 teaspoons white pepper
1/4 cup dark unsweetened cocoa powder (like Valrhona)
1 1/2 cups (3 sticks) unsalted butter,cut into 1 inch cubes, cool
 but not cold.
1 1/4 cups granulated sugar
1 3/4 cups confectioner's sugar
3 large egg yolks
1 tablespoon pure vanilla extract
3 ounces good quality dark chocolate (60 to 72%), melted

For the Vanilla Filling
5 ounces vegetable shortening, at room temperature
4 tablespoons (1/2 stick) unsalted butter, cut into small
 chunks, at room temperature
3 1/4 cups confectioners' sugar, sifted
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 teaspoon light rum

Make the Cookies

In a large bowl, sift together the flour, salt, fleur de sel, white pepper, and cocoa powder. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape down the bowl, and add the egg yolks, one at a time, beating until each is incorporated. Add the vanilla and melted chocolate and beat until uniform in color. Scrape down the sides and bottom of the bowl and beat again for 10 seconds.

Add half of the dry ingredients and beat for 15 seconds. Again, scrape down the bowl, add the remaining dry ingredients and beat until just incorporated.

Loosely shape the dough into two balls, wrap them tightly in plastic wrap, and refrigerate them for at least 3 hours.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Unwrap one ball of dough and divide it into two equal portions. Place the first portion on a lightly flour-dusted work surface and return the other to the refrigerator.

Use your hands to knead the dough until pliable and form into a small disc. Roll the dough into a 1/4 inch-thick round. It will be slightly sticky, so you may have to flip and lightly flour it a few times while you work. Use a 2-inch round cookie cutter to create your sandwich tops and bottoms, and transfer them to the prepared baking sheets, leaving about 1 inch of space around each cookie. Continue the process with the remaining dough. Extra dough scraps can be refrigerated and rerolled, if desired.

Sprinkle the tops of the cookies with a little fleur de sel, then bake them for 10 to 12 minutes, rotating the sheets halfway through the baking time. The tops of the cookies should look a bit dry and possibly cracked. Place the baking sheets on wire racks to cool for 5 minutes. Use a spatula to transfer the cook­ies to the racks to cool completely before filling them.

Make the Vanilla Filling

In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter until lump free and smooth. Add the sugar in three parts, mixing each part until just combined. Add the salt, vanilla, and rum and beat again for 10 seconds. The filling should be thick but spreadable (like the inside of an Oreo). If it is too thick, add a drop or two of water as needed. Keep adding water to reach the desired consistency, but do not add too much water or the filling will be too thin.

Alternatively if the mixture is too thin, add a few tablespoons of confection­ers' sugar.

Assemble the Salt-N-Pepper Sandwich Cookies

Use a pastry bag or a small spoon to apply about 2 tablespoons of filling to the flat side of a cookie. Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the sandwich cookies are made. Let them set up for about 15 minutes before serving. Store the cookies at room temperature in an airtight container for up to 3 days.

BAKED NOTES
In this recipe he suggests using a 2 inch round cookie cutter; however it is only for guidance. If you roll your dough to 1/4 inch thick your cookie will be crisper-but if you want a chewier cookie roll out the dough to 1/2 inch thick and the cookies for a minute less.

Devil's Food Cake with Angel Frosting - Leave Your Link

The origins of the term " devil's food " to describe the chocolate cake are extremely difficult, if not impossible to identify.  However, even a cursory investigation shows that the devil's food cake recipes started to appear at least as early as the 1920s. The recipes will vary slightly. There are versions with heaps of cinnamon, versions including a variety of nuts, and quite a few with mashed potatoes. In the end, however, devil's food cake is really just a chocolate cake that's more chocolaty than most.  This cake is dense and moist without being heavy, and it's full of rich chocolate flavor imparted by the combination of dark chocolate, dark cocoa powder, and coffee.

PS This recipe makes a great cupcake.  If you are adapting it for cupcake use, be sure to reduce the baking time by 25 minutes, keep a watchful eye on the oven, and only fill the cup holders three-quarters of the way full.

Ingredients
For the Devil's Food Cake

1 ounce good quality dark chocolate (60-72%) broken into a few pieces
1/2 cup dark unsweetened cocoa powder (like Valhrona)
2/3 cup hot coffee
1/3 cup whole milk
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/14 sticks) unsalted butter, cut into 1/2 inch cubes, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract

For the Angel Frosting
5 large egg whites, at room temperature
1 1/2 cups granulated sugar
1 tablespoon light corn syrup
1 teaspoon vanilla paste (or 1 1/2 teaspoons pure vanilla extract)

Make the Devil's Food Cake

Preheat the oven to 325 F.  Butter two 8 inch round cake pans, line the bottoms with parchment paper, and butter the parchment.  Dust the parchment with flour and knock out the excess flour.

Place the chocolate and cocoa powder in a medium heatproof bowl.  Pour the hot coffee directly over them and whisk until combined.

In another bowl, sift together the flour, baking soda, and salt.  Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated.  Scrape down the bowl and mix again for 30 seconds.

Add the flour mixture in three parts, alternating with chocolate mixture, beginning and ending with the flour mixture.

Divide the batter into the prepared pans and smooth the tops. Bake for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.  Transfer the pans to a wire rack and let cool for 45 minutes.  Turn the cakes out onto the rack and let them cool completely.  Remove the parchment.

Make the Angel Frosting

Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment.  Set aside.

In a medium saucepan over low heat, stir together 1 1/4 cups of the sugar, the corn syrup, and 1/4 cup water.  Once the sugar is dissolved, increase the heat to medium high, and clip a candy thermometer onto the side of the pot.  Heat the mixture, without stirring, to almost soft ball stage ( about 235 degrees F) do not let it go above 235 degrees F.

While you wait for the syrup to reach soft ball stage, whip the egg whites on medium speed until soft peaks form-do not beat beyond this.

As soon as the sugar mixture reaches the soft-ball stage, remove the pan from the heat.

Sprinkle the remaining 1/4 cup sugar over the soft peaks of the egg whites and turn the mixer to low.  Slowly stream in the hot sugar syrup.  Once all the syrup has been added, increase the speed to medium high and beat the icing for about 7 minutes until it is thick and shiny. Add the vanilla and beat again for 10 seconds.
.
To Assemble the Devil's Food Cake

Place one cake layer on a serving platter.  trim the top to create a flat surface and evenly spread about 1 cup frosting on top.  Place the next layer on top, then trim and frost it in the same way.  Frost the sides of the cake with the remaining frosting.  Serve immediately.

Angel frosting tastes best if it is served within 4hours of being made.

BAKED NOTES

Even though this recipe uses almost an entire cup of hot coffee., the taste is undetectable in the final dessert.  The coffee merely enhances th e chocolate flavor while cutting a little bit of the sweetness.  If you want, you can substitute the coffee for 2 teaspoons of instant espresso powder dissolved in 2/3 cup boiling water.

Red Velvet Whoopie Pies-Leave Your Link

Whoopie Pies are total nostalgia, aren't they ?  Just the name evokes thoughts of the 50's and someones mother in the kitchen in her starched apron,hair perfectly arranged, a perfect little dress with little red bows down the front and matching red heels.  Really who cooks like that anymore ?   And did anyone ever ?  I think it was just smoke and mirrors by the ad companies.  Anyway, Whoopie Pies are making a slow but steady comeback-popping up all over the country ranging from basic chocolate or pumpkin to crazy gourmet versions. Where did  these little delectable cakes come from  ?  According to the New York Times "food historians believe whoopie pies originated in Pennsylvania, where they were baked by Amish women and put in farmers’ lunchboxes. Tired from a morning’s work, the farmers purportedly would shout “Whoopie!” if they discovered one of the desserts in their lunch pails" After making this Red Velvet version I would yell Whoopie if I found one in my lunch pail !

Red Velvet Whoopie Pies
Yield:10-12 large or 15-17 small pies

Ingredients
For the Whoopie Pies

2 1/2 cups all purpose flour
3 tablespoons dark unsweetened cocoa powder ( like Valrhona)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup plus 2 tablespoons buttermilk
1/2 cup butter (1 stick), softened, cut into pieces
1 tablespoon vegetable shortening, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon red gel food coloring

For the Cream Cheese Filling
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cram cheese, softened
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For the Assembly
1/2 cup toasted walnuts,chopped coarsely

Make the Pies
Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

In a large bowl, sift together the flour,cocoa powder, baking powder, baking soda and salt.

In a small bowl, whisk together the canola oil and buttermilk.

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 sugars.  Beat until the mixture is light and fluffy, about 5 minutes.  Add the egg and vanilla extract and beat until combined.  Scrape down the sides and bottom of the bowl, add the red gel food coloring, then mix on low speed for a few more seconds to incorporate.   Do not over mix.

Turn the mixer to low.  Add the flour mixture, alternating with the buttermilk mixture, in three separate additions, beginning and ending with the flour mixture until just combined.  Scrape down the sides and bottom of the bowl , then mix on low speed for a few more seconds.

Cover with plastic wrap and chill the batter in the refrigerator for about 15 minutes.

Remove the batter from the refrigerator.  Us a a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets about 1 inch apart.  Bake for 10-20 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.  Let the cookies cool completely on the pan while you make the filling.

Make the Cream Cheese Filling
Sift the confectioners' sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth.   Add the cream cheese and beat until combined.

Add the confectioner's sugar, vanilla, and salt and beat until smooth.  Be careful not to over beat the filling or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator.  Let the filling soften at room temperature before using.)

Assemble the Whoopie Pies
Spread the walnuts in an even layer on a small plate.

Turn half of the cooled cookies upside down (flat side facing up)

Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.  Place another cookie, flat side down, on top of the filling.  Press down slightly so that the filling spreads to the edges of the cookie. Turn the whoopie on its side and roll through the walnuts.  Repeat until all the cookies are used.  Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.

The whoopie pies will keep for up to 3 days on a parchment lined baking sheet covered with plastic wrap, in the refrigerator.

BAKED NOTES

Be true to the South, do not substitute other nuts for the walnuts-a true Southern Red Velvet cake is always finished with walnuts.

Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread-LYL

This was one of the easiest recipes I've come across in the BAKED Cookbook. And the boys from Brooklyn recommend it for breakfast-lightly toasted with the Peanut Butter Cream Cheese Spread.  Add a good cup of coffee and the morning newspaper-great way to start the day.  Well maybe not everyday but it makes a special treat at least once a week.

Double Chocolate Loaf with Peanut Butter Cream Cheese Spread
Ingredients
For the Double Chocolate Loaf
3/4 cup firmly packed dark brown sugar
1 cup dark unsweetened cocoa powder, (like Valrhona ), sifted
1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
8 ounces good-quality dark chocolate (60-72%), coarsely chopped

For the Cream Cheese Spread
5 ounces cream cheese, softened
2 tablespoons creamy peanut butter
1/3 cup sugar

Make the Double Chocolate Loaf
Preheat the oven to 350 degrees F and position the rack in the center.  Butter a 9 by 5 inch loaf pan, dust it with flour, and knock out the excess flour.

Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment.  Press out any lumps with the back of a large spoon.  Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt.  Scrape down the sides and bottom of the bowl.

In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk,oil, and vanilla; whisk until combined.

Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined.  Stir in the dark chocolate chunks by hand.

Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Make the Peanut Butter Spread
In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth.  Add the sugar and beat until incorporated.  (If you are not using the spread immediately, place it in a ramekin, tightly cover it in plastic wrap, and refrigerate it for up to 3 days.)

Serve the loaf plain or toasted, topped with the peanut butter spread.

The loaf will keep , in an airtight container or wrapped tightly, at room temperature for up to 3 days.

BAKED NOTES
This loaf is the ultimate gift.  Double or triple the recipe, cool the loaves completely, and remove them from the pans. To give the loaves a nifty bakery look, wrap them in brown parchment paper, and then wrap them in plastic and drop them off to friends along with a card.

Farm Stand Buttermilk Doughnuts 3 Ways-Leave Your Link

Did you know that archaeologists turned up several petrified fried cakes with holes in the center in prehistoric ruins in the Southwestern United States-and no they didn't find a Krispy Kreme wrapper close by.  Doughnuts have been around for centuries and the Dutch are credited with taking sweet dough balls and frying them in pork fat-they were called olykoeks.  If you want more history and lore surrounding this fabulous treat head over to Mr Breakfast for the definitive history of doughnuts. It seems every culture around the world has their own version of this tasty treat.

Rosquillas from Spain

Israeli sufganiyot

The 90's have seen a major comeback of the doughnuts-long a comfort food.  Skip Krispy Kreme and Dunkin Donuts-if you haven't made your own then find someone who thinks you are special and get them to make some for you.  Homemade doughnuts are the absolute best. And did you know that National Doughnut Day is the first Friday in June .  Let's start celebrating early with some of the best doughnuts I have ever tasted.

Farm Stand Buttermilk Doughnuts Three Ways
Ingredients
For the Doughnuts
3 1/2 cups all purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 large eggs
3/4 cup buttermilk
1/4 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted and slightly browned and cooled
Vegetable oil for frying

For the Chocolate Dip
4 ounces good quality dark chocolate (60-70%), coarsely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
Sprinkles to decorate (optional)

For the Vanilla Glaze
2 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon vanilla paste or 1 1/2 teaspoons pure vanilla extract
Sprinkles to decorate (optional)

For the Cinnamon Sugar
1 1/4 cups granulated sugar
3 tablespoons cinnamon

Make the doughnuts
Line one baking sheet with parchment paper and another baking sheet with two layers of paper towels.

In a large bowl, whisk together the flour,sugar,baking soda,baking powder, salt,nutmeg, and cinnamon.

In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined.  Add the melted,cooled butter and whisk again.

Make a well in the center of the flour mixture and pour the liquid ingredients into the well.  With a rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky dough.

Turn the dough out onto a work surface lightly dusted with flour.  Sprinkle the top of the dough with flour and pat it out until it is about 1/2 inch thick.
Use two round cutters ( 3 1/4" and 1 1/2" for large doughnuts; 2 1/2" and 1 " for smaller doughnuts).  Dip the large cutter in flour and press out the rounds.  Dip the smaller cutter in the flour and cut out the center of each dough round.  Arrange both doughnuts and doughnut holes on the parchment-lined baking sheet, pat the dough scraps back together, and use them to make as many more doughnuts and doughnut holes as possible.  Chill the dough while you heat the oil.

Pour enough oil into a deep skillet to make a layer approximately 1 inch to 1 1/2 inches deep.  Slowly heat the oil over medium -high heat until it is 365 to 370 degrees F.

While you are waiting for the oil to reach temperature, make the assorted toppings.

Make the Chocolate Dip
Place the chopped chocolate in a medium wide-mouthed bowl.  In a small saucepan, heat the cream until it is just about to boil.  Pour the cream over the chocolate and wait 1 minute.  Whisk until smooth.  Whisk in the butter.  Keep the mixture warm.

Make the Vanilla Glaze
In a medium wide-mouthed bowl, whisk together the sugar, the milk, and the vanilla paste.

Make the Cinnamon Sugar
In a medium wide-mouthed bowl, whisk together the sugar and cinnamon.

To Fry the Doughnuts
Once the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil.  Do not crowd the skillet-make no more than 3 doughnuts at a time.  Once they have browned on one side (this takes 2-3 minutes), turn them over with tongs or a slotted spoon and continue to cook for another minute or just until browned (they can overcook or burn rather quickly).  Using a slotted spoon, transfer the doughnuts to the paper towel lined baking sheet and continue to fry the rest of the dough until finished.  The doughnut holes will cook faster and can be made in two or three batches after the doughnuts are done.

Assemble the Doughnuts
Once you have finished frying, work quickly to dip the doughnuts in the chocolate or vanilla glaze, or the cinnamon sugar.  If you like, decorate the chocolate or vanilla doughnuts with sprinkles.  Serve immediately.

Baked Notes
When you fry doughnuts make sure you maintain the correct oil temperature throughout the process.  Generally speaking, doughnuts taste best served immediately after they've emerged from the fryer ( and taken a quick dip in sugar or chocolate or vanilla.  However if they don't disappear quickly when served take day old doughnuts and chop them into big coarse crumbs, toast them lightly, and add them to vanilla ice cream as a mix in (if you are making it from scratch) or a topping (if you are serving store bought). Doughnuts also work wonders (very rich wonders) when used as the base of a bread pudding.

Almond Joy Tart - Leave Your Link

Courtesy of Wikipedia Commons taken by Evan Amos

Sometimes you feel like a nut, sometimes you don't... Little did Peter Paul Halajian know thousands of people would be singing that little ditty about his products. It was almost 26 years after the introduction of the Mounds Bar when the Almond Joy Bar was introduced. It was a replacement for the Dream Bar which was similar in make up to the Almond Joy. An interesting factoid : the Almond Joy was introduced more than 20 years after the death of Peter Paul. And a few more interesting tidbits:

In the song Gett Off, by Prince, he sings "Strip your dress down like I was strippin' a Peter Paul's Almond Joy."

In the HBO series Weeds, Almond Joy was the favorite candy of Nancy's late husband, Judah.

One of the Allman Brothers early band names was the Allman Joys.

And sad but true, the Peter Paul Company is no longer in business-Almond Joys are now produced by Hershey's .

Almond Joy Tart

Yield: Six 4inch individual tarts

Ingredients
For the Almond Tart Dough
1 large egg1/4 cup whole toasted almonds
1/4 cup sugar
1 1/4 cups plus 2 tablespoons all purpose flour
1/4 teaspoon salt
1/2 cup ( 1 stick ) cold unsalted butter, cut into 1/2 inch cubes

For the Coconut Filling
8 ounces good quality white chocolate, coarsely chopped
1 cup heavy cream
2 cups unsweetened shredded coconut ( if you are coconut obsessed, go ahead and use 2 1/4 cups)
1 tablespoon light rum

For the Chocolate Glaze and Garnish
2 ounces good quality milk chocolate, coarsely chopped
2 ounces good quality dark chocolate ( 60-72% ), coarsely chopped
1/2 cup heavy cream
6 whole toasted almonds

Make the Almond Tart Dough
In a small bowl, lightly whisk the egg and set it aside.
Put the almonds and sugar in the bowl of a food processor and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy ( about 6 to 10 quick pulses). Pour in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.

Make the Coconut Cream Filling
Place the white chocolate in a medium heatproof bowl.
In a small saucepan set over medium heat, heat the cream just to a boil. Pour it over the white chocolate and let it stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate the ganache for 4 hours or overnight before proceeding.

Assemble the Tart
Dust a work surface with flour. Place the disk of chilled dough on the work surface and divide it into 6 equal portions. Shape each into a smooth disk. (Note: The dough will be sticky. Make sure to turn it with a bench knife or offset spatula as needed and keep the working surface floured.) Use a rolling pin to roll each piece of dough into a 5 1/2 inch circle just over 1/8 inch thick. Very gently press each dough round into a 4 inch tart pan with removable bottom.
Place the tart pans in the freezer for 30 minutes. Preheat the oven to 375 degrees F.
Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until lightly browned. Transfer the tart pans to a wire rack to cool.

Make the Coconut Cream Filling
Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, beat the white chocolate ganache at medium speed until soft peaks form. Do not over whip. Gently fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells and place them in the refrigerator while you make the chocolate glaze.

Make the Chocolate Glaze
Place the milk and dark chocolates in a medium heatproof bowl.
In a small saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates and whisk to combine. Let the mixture set for about 10 minutes. Remove the tarts from the refrigerator and spoon the glaze evenly over each one. Top each tart with one almond and refrigerate again until the glaze sets up, about 10 minutes.
The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.

Baked Note
It would seem that a chocolate tart crust would be the perfect shell for a riff on the Almond Joy, but it fell short during many tests and trials. The chocolate overwhelmed the coconut, and somehow it just felt entirely contrived.

You won't regret trying this recipe, the only regret will be you can't stop eating them ! Happy New Year everyone.