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.

Monkey Bubble Bread - Leave Your Link

Ginger Monkey Courtesy of Wikipedia Commons

by Rob of Cambridge MA

Monkey bread is a popular dessert or breakfast pastry, coated in cinnamon and sugar. The origin of the name “monkey bread” is a great mystery with many theories. Some believe that the  chef who invented the dish named it because it looked to him like the lumpy hands of a monkey.  Its direct ancestor appears to be a German pastry known as Affenbrot, or ape-bread.

Courtesy of Wikipedia Commons

The first recipe for monkey bread appeared in ladies magazines and cookbooks around the 1950s and became popular in the 1980s when served in the White House by then First Lady Nancy Reagan. The origin of the monkey bread recipe is unknown though food historians believe that it could be a Middle Eastern recipe since they were the first to make sweet rolls with butter and cinnamon. Some historians think that the term monkey bread came from the monkey puzzle tree (Araucaria araucana). Some believe that the name came about because the golden brown pieces look like monkeys seated and bunched close together. I found an interview with Ann King from Texas who has been identified as one of the creators of monkey bread.  She developed the formula with the help of a silent film actress- Zasu Pitts.  You can read more about the history at this link-Barry popik.com

Zasu Pitts-the girl with the ginger snap name 

I don't care where it really originated, I'm just glad it did ! And isn't this just perfect for your out of town visitors over the Holidays ?  And I agree with Matt and Renato-this is addictive stuff.

Ingredients

For the Monkey Bubble Bread

1 1/4 cups whole milk

2 teaspoons instant yeast

4 cups all purpose flour

5 tablespoons sugar

1 teaspoon salt

1 egg

5 tablespoons unsalted butter, melted

For the Cinnamon Sugar Coating

1 1/4 cups firmly packed dark brown sugar

2 teaspoons cinnamon

1/2 cup (1 stick) unsalted butter, melted and cooled

Make the Monkey Bubble Bread

Generously spray the inside of a 10-inch Bundt pan with non stick cooking spray.

In a small saucepan, warm your milk to slightly above room temperature, then remove it from the heat, add the yeast, and whisk to dissolve. ( Do not warm it beyond 110 degrees F or you will kill the yeast).

In the bowl of a standing mixer fitted with the paddle attachment, beat the flour, sugar, and salt until combined.

In a small bowl, beat the egg with a fork and add it to the dry ingredients.  Mix on low speed until combined.

Keeping the mixer on low, slowly stream in the milk until combined.  Add the melted butter and mix until the dough comes together.  Replace the paddle attachment with the dough hook attachment.  Continue to mix on medium speed until the dough becomes silky and tacky,but not sticky, 8-10 minutes.  The dough should mound together and easily come off the bottom of the mixing bowl.  ( If the dough is too wet, add some flour.  If it is too dry, add a tiny bit of water. )

Spray the bottom and sides of a large bowl with cooking spray.  Place the dough in the bowl and roll it around to make sure it is completely covered in oil.  Cover the bowl with plastic wrap or a dish towel and let it rest in a warm area until the dough has doubled in size, approximately 1 hour.

Line a sheet pan with parchment paper.

Use your clean hands to push down and deflate the dough. Remove it from the bowl and pat it into a rough circle approximately 8 inches diameter.  Use a bench knife or serrated knife to cut dough into 1 to 1 1/2 inch pieces ( about 1/2 oz each )- alternatively, use your hands to pinch apart the dough.  Roll the pieces into balls ( they don't have to be perfectly round).  Place the balls on the sheet pan ( you will get about 60 pieces in all).  Cover the balls lightly with plastic wrap.

Make the Cinnamon Sugar Coating

In a small bowl, stir together the sugar and cinnamon.  Place the melted butter in a separate bowl.

Assemble the Bread

Remove the plastic wrap from the dough balls and dip one ball in the melted butter.  Let the excess butter drip back into the bowl, roll the ball in the brown sugar mixture, and place it in the Bundt pan.  Continue this process with each ball, until you have several layers, arranging them as if you are building a brick wall.

Wrap the Bundt pan tightly in plastic wrap.  Set it in a warm area of the house for about 1 hour, or until the dough balls have doubled in size and appear puffy.

Preheat the oven to 350 degrees F.  Remove the plastic and bake the Bundt until the top layer is deep brown and the caramel coating begins to bubble around the edges, about 30 minutes.

Cool the bread for 5 minutes, then turn it out directly onto a platter and serve warm.  Should you have any leftovers ( this is rare), simply reheat them in a 300 degree oven until warm to the touch.

Baked Notes

You do not need an icing or topping for this bread-too sweet.  Second, you can make the dough ahead of time.  Once the dipped dough has been placed in the pan, wrap it tightly, refrigerate it, and bring it back to room temperature to "proof" the dough before baking.  Lastly, this is one of those breads that exists to be eaten warm straight from the oven.  Once the caramel begins to cool, reheat the bread in the oven before serving. Enjoy !

Courtesy Wikipedia Commons

Sweet and Salty Brownies -Leave Your Link


Here we go with the 2nd recipe in our schedule-BROWNIES.  Not just any brownie-a Sweet and Salty Brownie,oozing  with caramel sweet stickiness. Brownies are delicious plain but dress them up with caramel and Fleur de sel-you get that ohhhh and ahhh taste explosion in your mouth. Dark decadent chocolate, buttery caramel and the taste of salt-add an ice cold milk chaser -perfection.
Brownies have been around for quite some time,however there is some debate about the origin. One thing for certain-they were as THE BOSS would sing " Born in the USA".  I'll bet he would love these.  I found some information at the web site "The Nibble"  and what they concluded was: "Culinary historians have traced the first cake “brownie” to the 1906 edition of The Boston Cooking-School Cook Book, edited by Fannie Merritt Farmer. This recipe contains two squares of melted Baker’s Chocolate and is a less rich and less chocolaty version of the brownie we know today. According to The Oxford Encyclopedia of Food and Drink in America, the proportions are similar to Farmer’s 1896 chocolate cookie recipe, but with far less flour and baked in a “7-inch square pan"

And did you know that Sears is credited with publishing the first known recipe in the 1897 Sears, Roebuck catalog.  Most sources say that recipe was actually for molasses candy. The candy was  called brownies. And that name "brownies" honored the elfin characters featured in popular books at the time by Palmer Cox.  The Eastman Kodak Brownie camera was also named after the elves. Somewhere along the line the "brownie" name became associated with these tasty morsels of chocolate.

Palmer Cox Brownie Illustration

courtesy of Wikipedia Commons

 So the delicious morsels you are baking today were named after little elves-appropriate for the holiday season , don't you think ?

Sweet & Salty Brownie
Yield: 12 large brownies or 24 small brownies

Ingredients

For the caramel filling
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream

For the Brownie
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
11 ounces quality dark chocolate (60 to 72 %), coarsely chopped
1 cup ( 2 sticks) unsalted butter, cut into 1 inch cubes
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract

For the Assembly
1 1/2 teaspoons fleur de sel
1 teaspoon coarse sugar

Make the Caramel
In a medium saucepan, combine the sugar and corn syrup with 1/4 cup water, stirring them together carefully so you don't splash the sides of the pan.  Cook over high heat until and instant read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes.  Remove from the heat, and slowly add the cream ( careful, it will bubble up ) and then the fleur de sel.  Whisk in the sour cream. Set aside to cool.

Make the Brownie
Preheat the oven to 350 degrees F.

Butter the sides and bottom of a glass or light colored metal 9 by 13 inch pan.  Line the bottom with a sheet of parchment paper, and butter the parchment.

In a medium bowl,whisk together the flour,salt and cocoa powder.

Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined.  Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars.   Whisk until completely combined and remove the bowl from the pan.  The mixture should be at room temperature.

Add three eggs to the chocolate mixture and whisk until just combined.  Add the remaining eggs and whisk until just combined.  Add the vanilla and stir until combined.  Do not over beat the batter at this stage, or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate.  Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture visible.

Assemble the Sweet & Salty Brownie

Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn.  Use your offset spatula to spread the caramel evenly across the brownie layer.  In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer.  Smooth the brownie batter gently to cover the caramel layer.

Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan.  The brownies are done when the toothpick comes out with a few moist crumbs.

Remove the brownies from the oven and sprinkle with fleur de sel and coarse sugar.

Cool the brownies completely before cutting and serving.

The brownies can be stored, tightly wrapped at room temperature, for up to 4 days.

Baked Note
Don't be tempted to add more than the amount of caramel called for in the recipe.  If you build too much of a caramel layer, it more than likely will seep out and burn during baking.  You can drizzle your leftover caramel on the brownie post baking if you are a caramel addict.
The Sweet & Salty Brownie is Baked's most requested recipe owing to the brownie's featured moment on the Food Network, where it was lauded with praise as one of the best salty  foods in the United States.
Brownies freeze well-allow the brownies to cool to room temperature.  Wrap them in two layers of plastic wrap-wrap the brownies directly as opposed to wrapping a pan of brownies. Place them in the freezer.

When you are ready to defrost, remove them from the freezer and place in the refrigerator for 8 hours or overnight.  Then remove them from the refrigerator and let them sit at room temperature for at least 1 hour.

Unwrap and eat your brownies.

They should keep in the freezer for up to 1 month.