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.