Black Forest Cake

As soon as we got back to California, I was desperate to bake something, and for some reason I was stuck on Black Forest Cake. I hate the goopy, overly sweet cherry filling that you find in grocery store black forest cake, and I wanted something a little more sophisticated. This cake was perfect, especially after chilling for about 8 hours, which allows the flavors to really develop and blend.
You should be able to find Kirschwasser (cherry brandy) at any well-stocked liquor store.

(adapted from Diana’s Desserts)
For The Cake:
8 ounces bittersweet chocolate, cut into bits
8 tablespoons (3/4 stick/3 oz/85g) unsalted butter
2 teaspoons vanilla extract
l/2 cup water
8 large eggs, at room temperature
1 1/3 cup granulated sugar
1 1/3 cup cake flour
3/4 teaspoon salt

For The Filling:
2 14-ounce cans sour cherries, drained, reserving the juice and a few cherries for garnish
l/3 cup granulated sugar
5 teaspoons cornstarch
2 tablespoons Kirschwasser

For The Syrup:
1/2 cup granulated sugar
1/2 water
l/4 cup Kirschwasser

For The Chocolate Whipped Cream:
l envelope (1/4 oz./7g) unflavored gelatin
3 tablespoons Kirschwasser
3 cups well-chilled heavy cream
3/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners’ sugar
l teaspoon vanilla extract

For Garnish:
1-1/2 cups chocolate shavings or chocolate curls
Cherries

To make the cake:
Preheat the oven to 350 F.

Grease and flour 3 9-inch round cake pans, and line the bottoms with wax or parchment paper.

Combine the butter, chocolate, and water in the top of a double boiler and melt together, stirring occasionally. Stir in the vanilla and set aside.

Sift the flour and salt together onto a piece of wax paper and set aside.

Beat the eggs and sugar in the bowl of a stand mixer on medium-high for about 10 minutes. You’ll know when it’s ready when you can drizzle a ribbon of egg mixture and it sits on the surface for a few seconds before blending back in with the rest off the egg.

Carefully fold the sifted flour mixture into the eggs.

Fold in the chocolate mixture, then pour into prepared pans and bake at 350 F for about 20 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Cool in the pans for about 5 minutes, then turn the layers out to cool on wire racks.

To prepare the filling:
Combine the cherry juice, sugar, and cornstarch in a small saucepan, and simmer, stirring, until the mixture thickens and coats the back of a spoon. Remove from heat, stir in the cherries and Kirschwassser, and let cool.

To prepare the syrup:
Boil the sugar and water together in a small sauce pan until sugar is completely dissolved. Remove from heat and stir in the Kirschwasser. Set aside.

To prepare the whipped cream:
Stir the gelatin and Kirschwasser together in a small saucepan, and let the gelatin soften for 5 minutes.
Place over low heat, stirring until the gelatin is dissolved, then remove from heat.
Beat the cream until it has soft peaks, then add the cocoa, powdered sugar, and vanilla, and beat until it hold stiff peaks. If the gelatin mixture has become cloudy, heat gently just until clear before adding it to the cream, otherwise, turn the mixer speed to low and gradually add the mixture in a smooth stream and beat well for about 30 seconds.

To assemble the cake, you can go for the more rustic look, or the more elegant look. If you’re going for elegant, assemble it inside the sides of a springform pan.
Place one layer on a plate, brush liberally with syrup, spread with half the cherry filling, then top with a layer of whipped cream. Add the second layer of cake, and repeat. For the top layer, brush with syrup and top with whipped cream.
If you’re assembling it inside the walls of a springform pan, let it chill that way for a few hours before continuing with the decoration.
Otherwise, spread the remaining whipped cream around the side (this is optional), sprinkle some chocolate shavings over the top, and decorate with reserved cherries. You could also pipe some of the whipped cream decoratively around the top, for a more elegant look.
Chill at least 6 hours before serving.

Macadamia Coconut Cake

Don’t mind the legs sticking out of the cake slice…it’s just the design on the plate.

This was a wonderful dessert for our Hawaiian-inspired dinner.  It includes macadamias and coconut (two very rich things), white cake, and fluffy meringue icing (very light).  They balance each other out perfectly!

I was a little nervous about cutting a single cake into 3 layers, but it is firm enough that it wasn’t a problem at all.  Just use a good serrated knife and take your time.

(adapted from Epicurious)

Cake:
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup sugar
1 1/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
3 large egg whites

Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.

In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.

In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.

Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.

Filling:
1/3 cup plus 3 tablespoons sugar
3/4 cup macadamia nuts
3 large egg yolks
3/4 cup milk
2 tablespoons cornstarch
3/4 teaspoon vanilla extract
1/4 cup chilled heavy cream

In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)

In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)

In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.

Frosting:
1 cup sugar
1/4 cup water
2 large egg whites
1/4 teaspoon salt

Make frosting:
In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.

1 cup sweetened shredded coconut for coating cake
macadamia nuts brushed with honey for garnish

With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Press coconut onto sides of cake. 

Garnish with macadamia nuts.

Bûche de Noël

My mom always used to make Buche de Noel for Christmas, and this year she passed the torch to me.  I am glad I made a rolled cake this summer – it made this recipe a lot less intimidating.  There are quite a few components to put together, but just tackle it one step at a time, and it’s not overwhelming.  I made the syrup first, then the filling, chilled it, then baked the cake, and while it was cooling, made the buttercream.  Last, I put together the mushrooms and dusted the whole thing with cocoa powder.  Make sure you start the recipe a few hours in advance, as the components all take time, and the roll must chill for 4 hours before being frosted.

My dad just bought a Nikon D60, and he graciously let me borrow it to take pictures of this dessert.  The difference between his and my little old camera is striking!

(adapted from Jacques Torres’s A Year In Chocolate by Jacques Torres, seen on Serious Eats)

First, make the syrup:
-makes 1 1/2 cups-
Ingredients
1 1/4 cups water
2/3 cup sugar
2 1/2 tablespoons Kahlua

Procedure
1. In a small, heavy-bottomed saucepan, combine the water and sugar, place over medium-high heat, and bring to a boil, stirring occasionally. When the sugar has dissolved completely, remove the pan from the heat. Transfer to a heatproof bowl and let cool completely.
2. Stir the liqueur into the cooled syrup. Use immediately, or store, tightly covered, in the refrigerator almost indefinitely.

Next, make the Chocolate Pastry Cream:
-makes about 2 cups-
Ingredients
4 tablespoons sugar
1 tablespoon cornstarch
2 large egg yolks, at room temperature
1 cup whole milk
1/2 vanilla bean, split in half lengthwise
3 1/2 ounces semisweet chocolate

Procedure
1. Sift together 2 tablespoons of the sugar and the cornstarch in a bowl. Whisk in the egg yolks until well blended, thick, and smooth.
2. In a heavy-bottomed nonreactive saucepan, combine the milk with the remaining 2 tablespoons of sugar. Using the edge of a small, sharp knife, scrape the seeds from the vanilla bean into the milk and then add the bean. Place over medium heat and bring to a boil, whisking occasionally. Remove from the heat.
3. Whisking constantly, whisk about one-third of the hot milk mixture into the egg mixture. Pour the combined mixtures into the hot milk mixture, whisk to combine, and return to medium-low heat. Cook, whisking constantly to keep the mixture from sticking and burning. Just before the mixture comes to a boil, it should thicken enough to coat the back of a spoon. As soon as the mixture boils, lower the heat slightly and continue to whisk for another 2 minutes to cook out the raw taste of the cornstarch and allow the flavors to mellow.
4. Remove from the heat and strain through a fine-mesh sieve into a clean bowl. Cover with plastic film, pressing it directly on the surface to keep a skin from forming, and let cool to room temperature.
5. Place the chocolate in the top half of a double boiler. Place over (not touching) gently simmering water in the bottom pan and heat, stirring occasionally, until completely melted. Using a rubber spatula, fold the hot chocolate into the cooled pastry cream. Cover with a piece of plastic film until ready to use. If not using immediately, refrigerate for up to 24 hours.

Third, make the Cake:
Ingredients
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons whole milk
2 large egg whites, at room temperature
1/3 cup cake flour
1/4 cup confectioners’ sugar

Procedure
1. Preheat the oven to 425 degrees F. Line a 15 1/2–by—10 1/2—by 1—inch baking sheet (jelly-roll or quarter sheet pan) with parchment paper and grease it.
2. In the bowl of a stand mixer fitted with the whip, combine the whole eggs, egg yolks, 1/3 cup of the sugar, and the milk and beat on medium-high speed for about 6 minutes, or until the mixture is very light and has tripled in volume.
3. Place the egg whites in a bowl and, using a handheld mixer, whip on medium speed until foamy. Add the remaining 2 tablespoons sugar a tablespoon at a time and continue to beat. When the sugar has been incorporated, raise the speed to medium-high and whip for about 5 minutes, or until stiff, but not dry, peaks form.
4. Using a rubber spatula, gently fold about half of the whole egg mixture into the egg whites. When almost incorporated, fold in the remaining half, taking care not do deflate the batter.
5. Place the flour in a fine-mesh sieve and, tapping on the side of the sieve, sift the flour over the meringue batter. Using a rubber spatula, gently fold the flour into the batter, making sure the spatula reaches to the bottom of the bowl to ensure an even mixture.
6. Scrape the batter into the prepared pan, and use an offset spatula to spread it evenly. Don’t press down too hard, or the pressure will cause the batter to deflate.
7. Place the confections’ sugar in a fine-mesh sieve and, tapping on the side of the sieve, sift the sugar evenly over the surface of the batter.
8. Bake for about 5 minutes, or until the cake just begins to brown on the edges. Remove from the oven and immediately run a paring knife around the inside edge of the pan to loosen the cake sides. Place a sheet of parchment paper over the top of the cake, and then invert a cookie sheet over the parchment. Immediately invert the cake and the cookie sheet together, then lift off the baking sheet. Peel the parchment paper off the cake. Let cool completely.

While the cake cools, make the Coffee Buttercream:
-makes about 3 cups-
Ingredients
3 large egg yolks, at room temperature
1 large whole egg, at room temperature
Scant 1 cup sugar
1/3 cup water

1 tbsp instant espresso
1 1/2 cups (3 sticks), at room temperature, cubed

Procedure
1. In the bowl of a stand mixer fitted with the whip, combine the egg yolks and whole egg and beat on medium-high speed for about 7 minutes, or until tripled in volume and very thick, light, and airy.
2. In a heavy-bottomed saucepan, combine the sugar and water. Clip a thermometer to the side of the pan, place the pan over medium-high heat, and bring to a boil. Boil for about 12 minutes, or until the mixture registers 250 degrees F. When the sugar syrup is ready, remove it from the heat. With the mixer on low speed, carefully pour the hot syrup between the ship and the side of the bowl, taking care not to hit the whip as you pour, or the hot syrup will spatter and burn you.  Add the instant espresso. Beat on medium-high speed for about 3 minutes, or until the outside of the bowl is warm but not hot and the mixture is slightly cool.
3. Add the butter and continue to whip on medium speed for a couple of minutes, or until the butter is incorporated. Raise the speed to medium-high and beat for about 10 minutes, or until thick, smooth, and shiny, and well emulsified.  Be careful not to overbeat, or the buttercream will be grainy.
4. Use immediately, or cover tightly and store in the refrigerator for up to 3 days.

To make the mushrooms, you will need about 3 ounces of almond paste or marzipan, and a few teaspoons of cocoa powder.  Roll a few pieces of marzipan into a ball, then press a small indentation into one side (this will be the mushroom cap).  Roll a few other pieces into cylinders for the stems.  Press the stem into the indentation, then dust with cocoa powder.  Repeat for as many mushrooms as desired.

To put it all together:
1. Line a cookie sheet with parchment paper. Place the cake on a clean, flat work surface with a long side facing you.
2. Drizzle the Kahlua syrup evenly over the cake, using just enough to moisten but not soak the cake.
3. Spoon the pastry cream on top of the cake and, using an offset spatula, carefully spread the cream evenly over the cake, taking care to spread it evenly up to the edges.
4. Starting at the long end farthest from you, slip your fingers between the parchment and the cake and begin rolling the cake toward you, up and over the pastry cream, until you have a firm log shape, or roulade.
5. Carefully transfer the roulade, seam side down, to the prepared cookie sheet. Cover with plastic film and refrigerate for at least 4 hours to allow the roulade to set.
6. Transfer the roulade to a serving platter. Using a serrated knife, cut a 1 1/2—inch—thick slice from one ends of the roll. This will be used to form a “gnarl” on the finished log.  If your log is too long to fit on your platter, cut a 5″ pice on a diagonal, and use it to form a branch off the longer piece.
7. Using an offset spatula, generously coat the entire log with all but about 1 cup of the buttercream, spreading from left to right in long streaks. Place the reserved slice on top of the log,  a little off center. Pull a fork or cake comb through the buttercream on the cake so that it resembles tree bark. Place in the refrigerator for about 15 minutes to allow the buttercream to set.
8. Remove the cake from the refrigerator. Dust the cake with a little cocoa powder. Arrange the mushrooms around the cake.

Matteson Squares

Here it is: the holy grail of Christmas cookies.  Fudgy brownies topped with a layer of mint buttercream and a hard chocolate shell on top.

For as long as I can remember, these have been everyone’s favorite.  When my mom’s family gets together, these cookies are in high demand and we almost always devour them within minutes of the tray being set out.

I’m sure our family isn’t the only one to make these, but the recipe I use is written in my grandmother’s handwriting on an index card titled “Matteson Squares” (her maiden name).  I always make some with red food coloring and some with green (although in our family, green is more traditional).  Don’t be deterred by the unsweetened chocolate in the topping.  It is a perfect counterpoint to the sweet, creamy mint frosting. 

Merry Christmas!

makes 1 13×9 pan

Brownie layer:

4 oz unsweetened chocolate

2 sticks butter (1 cup)

4 eggs

2 cups sugar

1 cup flour

pinch salt

Melt together the chocolate and butter.  Set aside to cool.

Beat the eggs and sugar together.  Add the flour and salt, stir, and then add the chocolate.  

Pour into a greased 13 x 9 pan (I line the bottom with parchment too), and bake for about 20 minutes at 350 F.

Remove pan from oven and cool on a wire rack.

Mint layer:

3 cups powdered sugar

6 tbsp soft butter

4 tbsp milk

1 tsp mint extract

a few drops of food coloring

Beat in the bowl of a stand mixer until creamy.  Spread on cooled brownies and chill.

Chocolate layer:

4 oz unsweetened chocolate

2 tbsp butter

Melt together chocolate and butter.  Pour over mint layer and spread to distribute evenly.  Chill until firm.

Before cutting into squares, bring the pan to room temperature so chocolate doesn’t shatter.

French Apple Tart

This is one of my favorite desserts to make because it looks so fancy, and yet it takes no artistic skill whatsoever.  My cakes always come out a little lopsided, but this tart looks beautiful no matter what!  It just takes some patience to cut and arrange a whole bunch of little thin apple slices. (And really, those apples didn’t taste as burnt as they look).  It was a great Thanksgiving dessert – a nice change from the usual apple pie.  

(Adapted from Baking with Julia, seen at Once Upon a Cakestand)

Tart shell
1 1/2 cups flour
1 teaspoon salt
1/2 cup butter, cut in small pieces
about 1/4 cup ice water

Stir together flour and salt.

Cut butter into small pieces and add to flour mixture.  

Using a pastry blender, mix the flour and butter until it is in small crumbs.

Stir in half the water gently, mixing just until a dough forms.  Add the remaining water only if needed. 

Pat into a disk and refrigerate.

Filling
2 pounds Golden Delicious apples
3/4 cup sugar
1 tablespoon flour
a large pinch of cinnamon
1/2 cup fresh breadcrumbs
juice of one lemon

Peel and core the apples.  Cut into thin slices.

Put in a large saucepan and drizzle with lemon juice. 

Add sugar, flour, cinnamon and breadcrumbs. 

Add a tablespoon of water and put on medium heat. 

Cook, stirring occasionally, until apples are easy to mash with a potato masher.

Mash apples until nearly smooth.

Preheat the oven to 400 F.  

Roll the tart dough out to 1/8″ thickness and press into a 9″ tart pan.  Line with parchment and pie weights and bake for about 20 minutes, or until edges are golden brown.

Remover from the oven and turn the heat down to 375 F.

When the tart shell is cool, spoon the apple puree into it and smooth evenly.

Topping
2 Granny Smith apples 
1 tablespoon lemon juice
1-2 tablespoons of butter, melted
1 tablespoon of sugar

Peel and core the apples and finely slice them.

Drizzle lemon juice over them to prevent them from browning. 

Arrange the apples in a circle over the purée. The slices should overlap each other slightly.  

Cut a round piece from one slice to go in the center.

Once all the apple slices are arranged, brush with melted butter and sprinkle with sugar.

Bake the tart for about 30 minutes. When the edges of the apples have started to brown, take it out of the oven and transfer to a cooling rack.

Spiced Pumpkin Cheesecake

I have had an irrational fear of making cheesecake for some time.  I made one in high school that ended up cracking in the middle, which of course bothered me far more than it bothered my friends, who inhaled it.

For a big Thanksgiving dinner with friends, I contemplated attempting another cheesecake.  I knew I wanted to make something with pumpkin, and this seemed like a great opportunity to conquer my fear.  I dutifully wrapped my springform pan in foil, carefully mixed the ingredients for the exact times given in the recipe, and anxiously waited as the cheesecake baked.  When in came time to remove the cake from the oven, and later, the water bath, I realized in horror that my foil had leaked – the pan was dripping with water.  Yes, the top was crack-free, but I thought for sure I had ruined my cheesecake.  

Before dumping the whole thing in the trash (I over-react sometimes, can you tell?), I decided to check the boards at chowhound to see if anyone else had had this problem.  A couple people said theirs filled with water but the cheesecake turned out fine, they just let it dry out on a rack for a few hours.  Extremely relieved, I did just that. 

Everyone loved it, and nobody knew that it had been dripping with water the night before!  So if you are not adept at foil-wrapping your pan, do not fear!  This recipe is fantastic, water-soaked or not.

(from America’s Test Kitchen, seen at Good Things Catered)
ATK notes: Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 11/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. 

Crust:
5 oz graham crackers (9 whole crackers), broken into large pieces
3 Tbsp sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, melted

Cheesecake
1 1/3 c. sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp salt
1 can (15 ounces) pumpkin
1 1/2 lb cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 Tbsp vanilla extract
1 Tbsp juice from 1 lemon
5 large eggs, left at room temperature, about 30 minutes
1 c. heavy cream

Directions:
- For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees.
-Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray.
-Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses.
-Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
-Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer.
-Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use soup spoon to press and smooth crumbs into edges of pan.
-Bake until fragrant and browned about the edges, about 15 minutes.
-Cool on wire rack while making filling.
-For the filling: Bring about 4 quarts water to a simmer.
-Whisk sugar, spices, and salt in small bowl; set aside.
-In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute.
-Scrape beater and bottom and sides of bowl well with rubber spatula.
-Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition.
-Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl.
-Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl.
-Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
-Add heavy cream and beat at low speed until combined, about 45 seconds.
-Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
-Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped pan in roasting pan.
-Pour filling into springform pan and smooth surface; set roasting pan in oven and pour in simmering water to come about halfway up side of springform pan.
-Bake until center of cake is slightly wobbly when pan is shaken and center of cake registers 145 to 150 degrees on instant-read thermometer, about 11/2 hours (see note).
-Run paring knife around cake to loosen.
-Set roasting pan on wire rack and cool until water is just warm, about 45 minutes.
-Remove springform pan from water bath, discard foil and remove sides of pan, and set on wire rack; continue to cool until barely warm, about 3 hours.
-Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
-To serve: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter.
-Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Pumpkin-White Chocolate Blondies

Yesterday was, for no good reason, a stressful day.  I have those sometimes, where nothing goes wrong and yet I feel anxious all day.  The prescription for days like that? Baking and a run.  It works every time!

I came home from student teaching, needing to get into the kitchen but unsure of what I wanted to bake.  Remembering the can of pumpkin and bag of white chocolate chips in one of my drawers, I did a little Google searching and found this fantastic recipe.  I adore the combination of pumpkin and white chocolate, and the added pumpkin pie spice makes this, I think, my favorite pumpkin recipe so far this fall! (Of course, I’ve probably said that about every pumpkin recipe I’ve made…)

(adapted from Martha Stewart)

2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips

Preheat oven to 350 degrees.
Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

Chocolate-Peanut Butter Blondies

My friend Jessica turned 30 this weekend, and we drove up to Santa Cruz for the day to hang out on the beach and celebrate.  I wanted to bring some sort of dessert that would travel well, and unfortunately I don’t have any boxes to put cakes in (a serious problem that needs to be remedied!)  I was browsing some blogs when I came across these at Smitten Kitchen. I immediately knew they were the perfect option, #1 because who doesn’t like chocolate and peanut butter? and #2 I could decorate them and not worry about frosting sliding around or melting off or somehow getting ruined over the course of the 2 1/2 hour drive.

So I made them, unfortunately slightly over-baked them, and people still loved them.  That thick layer of chocolate ganache really made up for my inability to set a timer.  I used a little peanut butter frosting to decorate. 

(Adapted from Gourmet, October 2007, seen at Smitten Kitchen)

Makes 32 small blondies
For blondies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 teaspoon salt, see note

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make blondies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
Bake until blondies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Apple Hand Pies

We were having dinner with friends and I offered to make dessert…without thinking about what I was going to make.  Since we are right in the middle of apple season, apple pie seemed like a natural choice.  But I wanted something a little different…something I’ve never made before.  As I usually do when I need inspiration, I turned to Good Things Catered, and came across the hand pie recipe. Switching the strawberries out for apple pie filling, I had a perfect dessert!

(adapted from Good Things Catered)

makes 6 hand pies

Pastry:

1 1/4 c. unbleached all-purpose flour
1 Tbsp sugar
1/4 tsp salt
1 tsp lemon zest
1 sticks (1/2 c.) cold unsalted butter, cut into 1/4 in pieces
1/4 tsp vanilla extract
3-4 Tbsp cold buttermilk (whole milk with a dash of fresh lemon juice can be subbed)
powdered sugar for dusting

1 egg, lightly beaten

Combine the flour, sugar, salt, and lemon zest in a food processor, and pulse until combined.

Add the butter, and pulse until the butter is in pea-sized pieces.

Add 3 tbsp of buttermilk, and pulse until the dough comes together (about 30 seconds), adding the last tablespoon if needed.

Turn dough out onto a piece of plastic wrap, shape into a disk, and wrap and refrigerate for at least one hour.

Filling:

2 Granny Smith apples, peeled, cored, and diced (2 cups cubes)

3 tbsp sugar

juice of 1/2 lemon

1 1/2 tsp minute tapioca

1/4 tsp cinnamon

Toss all ingredients together.

To prepare:  

Preheat the oven to 400 F.

Lightly dust a work surface with powdered sugar.  

Work with half the dough at a time.

Roll out to 1/8″ thickness, and cut into a 5-6″ circle.

Put 2-3 tbsp filling in the middle, fold the dough over and pinch closed.

Repeat with remaining dough.

Place hand pies on a Silpat- lined baking sheet, and brush with some of the beaten egg. 

Cut a slit in the top so the steam can escape.

Repeat with remaining dough.

Bake for about 20 minutes, or until golden brown. 

Transfer to a wire rack to cool for a few minutes before eating.

Chocolate-Peanut Butter Cupcakes

Today I was struck by an overwhelming urge to bake. I am pretty sure this is genetic – my mom says the same thing happens to her on occasion. I immediately thought of the Reeses Chocolate Peanut Butter Cup Cake over at  Annie’s Eats.   

Using her recipe as inspiration, I opted to make cupcakes with a peanut butter frosting filling, and then coated them with milk chocolate ganache.  In the end, I didn’t end up using any peanut butter cups at all, but I still think the finished product is delicious.

I made a few changes to the recipe:  I used 3 eggs instead of 2 eggs plus 2 yolks, and I omitted the melted bittersweet chocolate.  For the frosting, I used 2% milk instead of the heavy cream the recipe called for.  When making the ganache, I started with 1 cup of milk chocolate chips and 1/3 cup of heavy cream, but it was too thin so I added another 1/4 cup chips, and the consistency was perfect for spreading.

I don’t think I’m going to get over this filled cupcake kick I’ve been on for a LONG time.  

Cupcakes:
(adapted from Annie’s Eats)

2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
3 large eggs
1 tsp. vanilla extract
1 cup buttermilk

Directions:
For the cake, center a rack in the oven and preheat the oven to 350°. 

Place paper liners in a 12-cupcake pan and 2 ramekins.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and divide the batter between prepared pans.

Bake at 350 F for about 2o minutes (the larger cupcakes in the ramekins will take slightly longer) or until a toothpick inserted in the center comes out clean.

Transfer to a wire rack to cool completely.

When cool, use a serrated knife to cut out the center of each cupcake.

Filling:

(adapted from Ina Garten)

5 tbsp softened butter

1 cup creamy peanut butter

1 cup powdered sugar

3/4 tsp vanilla

1/4 tsp salt

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment, and mix until smooth.

Pipe the filling into the indentations of each cupcake. Reserve some of the frosting for decoration.

Ganache:

1 1/4 cups milk chocolate chips

1/3 cup heavy cream

Melt the cream and chocolate chips together in the top of a double boiler set over medium heat.

Stir until smooth, then remove from heat and cool, stirring for about 5 minutes.

Spread on each cupcake, then decorate with remaining peanut butter frosting.