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Aug 31, 2016
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Posts Tagged ‘Baking’

Baked: Beef and Cheddar Hand Pies

Tuesday, August 30th, 2016

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I made these hand pies for fun one day, when I wanted to bring something tasty to a picnic but without the fuss of plates and utensils. Working with pie dough can sometimes be frustrating, it’s worth it. The end result is a buttery, flaky crust with a savory, meaty filling on the inside. Since the filling is precooked, you can sample and adjust it to your preferences. Enjoy and happy baking!

 

Beef and Cheddar Hand Pies
Adapted from a recipe by Martha Stewart
4 servings

½ lb. 80-20 ground beef
½ white onion, thinly sliced
½ Tbsp. minced garlic
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
Salt and pepper or red chili flakes to taste
1½ cups shredded cheddar
1 batch pie dough, thawed (Recipe here.)
Flour, for dusting
1 large egg, lightly beaten

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large skillet over medium heat, saute the beef with onions and garlic, breaking up the meat until it begins to brown and the onion soften, 7 to 10 minutes. Drain some of the fat from the skillet.
• Stir in the Worcestershire, mustard, salt and pepper. Remove from heat, stir in the cheese and set aside.
• Sprinkle a large flat work surface with flour and roll out the pie dough to ¼-inch thick. Use a 4½-inch round cookie cutter to cut 16 circles from the dough, rolling the dough out as needed.
• Place 8 dough circles onto the baking sheet. Place 1½ tablespoons beef filling in the middle of the circles, leaving a ½ inch of dough clear around the edges. Cover each with the remaining 8 dough circles, pressing around the edges of each with a fork to seal. Use the fork to poke a few holes in the top of each hand pie to vent.
• Brush the beaten egg over the tops of each hand pie.
• Bake 12 to 15 minutes, until the edges are browned. Let cool a few minutes before eating.

By the Book: Theo Chocolate by Debra Music and Joe Whinney

Wednesday, August 24th, 2016

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I have fond memories of baking cookies with my mother and my grandmother when I was a little girl. We made the basics: oatmeal raisin, peanut butter and chocolate chip – all excellent cookies, but sometimes I want something more decadent. Gooey Double-Chocolate Mocha cookies from Theo Chocolate: Recipes and Sweet Secrets from Seattle’s Favorite Chocolate Maker seemed to fit the bill.

I’m gluten-intolerant, and since these only called for cup flour, I thought I could safely use a gluten-free flour blend. I wanted a pure chocolate cookie, so I left out the ground coffee, which the introduction declared optional. While the cookies were deeply chocolaty, they also spread into thin, flat disks during baking. The recipe said they would be “very fragile,” but the accompanying photo showed thick, fudgy cookies, not the delicate wafers I created.

While the cookie were rich, they were not enough to win this round. I’ll definitely try this recipe again, though, altering my gluten-free flour ratio to try and make them more substantial.

Skill level: More advanced techniques require an intermediate ability in the kitchen.
This book is for: Chocolate lovers, of course
Other recipes to try: Preston Hill Bakery chocolate bread, almond-olive oil sable cookies with chocolate, Chocolate (Factory) Eton Mess, Tallulah’s warm chocolate pudding cake
The Verdict: The pie bars from Sweeter off the Vine came together better than my deflated chocolate cookies.

 

BTB_Aug16_Round3_2

 

Gooey Double-Chocolate Mocha Cookies
2 dozen cookies

10 oz. Theo 70-percent dark chocolate, chopped, divided
¼ cup (½ stick) unsalted butter
⅓ cup (1½ oz.) all-purpose flour
¼ tsp. kosher salt
¼ tsp. baking powder
1 Tbsp. finely ground Fair Trade coffee beans
2 eggs, at room temperature
¾ cup (5½ oz.) sugar
1 tsp. vanilla extract
1 cup chopped walnuts, toasted (optional)

• Preheat the over to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
• Melt 7 ounces of the chocolate with the butter in a double boiler (see instructions below) and set aside to cool slightly.
• Sift the flour, salt and baking powder together in a small bowl, stir in the coffee and set the bowl aside.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a whisk by hand), whip the eggs and sugar together on medium speed until very thick and pale, 3 to 4 minutes (about 8 minutes by hand). Add the vanilla and mix well. Fold in the cooled chocolate mixture, then the dry ingredients, and finally the remaining 3 ounce chopped chocolate and the walnuts.
• Use 2 spoons or a small cookie scoop to drop rounded tablespoons of batter 2 inches apart onto the prepared baking sheets. Bake the cookies, one sheet at a time, until they’re puffed, shiny and cracked, 8 to 10 minutes. Let the cookies cool completely on the baking sheet. They will be very fragile.

Melting Chocolate in a Double Boiler
• Heat a couple inches of water in a saucepan over low heat. Put the chopped chocolate in a stainless steel or glass bowl large enough to sit securely in the saucepan without touching the water. When the water comes to a simmer, turn off the heat and let the chocolate begin to melt. Stir the chocolate often, and when about two-thirds of it has melted, remove the bowl from the saucepan and dry the bottom of the bowl very well. Continue to stir the chocolate until it has melted completely.

Reprinted with permission from Sasquatch Books

 

By the Book: Sweeter Off the Vine by Yossi Arefi

Thursday, August 11th, 2016

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Sweeter Off the Vine: Fruit Desserts for Every Season won me over with its meticulous organization and moody, saturated glamour shots of fruit. It seemed like the perfect choice for this time of year, when it’s possible to mark the weeks off a calendar by what’s available at the farmers market.

Unfortunately, I didn’t make it to the farmers market for this recipe. Timing didn’t allow, so instead I started with disappointing peaches (for which there is no excuse this time of year), the wrong brown sugar, whole-wheat pastry flour instead of whole-wheat flour and a pantry unexpectedly devoid of rolled oats, requiring a last-minute grocery run. What’s the opposite of mise en place? Don’t answer that.

With such a preamble, it’s no surprise I wasn’t thrilled with these pie bars. The crisp topping needed significantly more butter to hold it together, and the filling could have done with more fruit. However, I’m wary to blame this all on the recipe since I estimated my fruit weights and eyeballed the required ½ cup butter. The whole idea is great – as someone who likes piecrust more than filling, this hits my dessert sweet spot – and there’s a potential here that made me want to try again. Though my version leaned toward dull, this should have complex flavors (warm baking spices, sweet fruit and nutty brown butter and oats) and textures (chewy crust, giving fruit and crunchy topping). On the other hand, with two different crusts and double bake times, next time, maybe I’ll just simplify and make a cobbler.

Difficulty: Intermediate. Nothing is technically difficult, but there are a lot of steps to keep track of.
This book is for: Fruit lovers and farmers market shoppers
Other recipes to try: Caramelized apple fritters, apricot and berry galette with saffron sugar, cherry and rhubarb slab pie
Verdict: Despite not entirely living up to their potential, these pie bars were still more interesting than the Home Baked brownies from last week.

 

BTB_Aug16_Round2_2

 

Nectarine and Blackberry Pie Bars
Makes about 24 bars

Whole Wheat Crisp Topping (see recipe below)

Crust
¾ cup (170 g.) unsalted butter
1 cup (125 g.) all purpose flour
1 cup (130 g.) whole wheat flour
⅓ cup (60 g.) firmly packed light brown sugar
¾ tsp. salt

Filling
1¼ lb. (560 g.) nectarines (about 4 medium)
½ vanilla bean, or 1 tsp. vanilla extract
¼ cup (50 g.) sugar (less if the fruit is particularly sweet)
½ tsp. lemon zest
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
2 Tbsp. all purpose flour
Pinch salt
1¼ cup (200 g.) blackberries

• Position a rack in the center of the oven and preheat to 350 degrees. Line a 9-by-13-inch baking pan or a quarter-sheet pan with aluminum foil. Lightly grease the foil.
• To make the crust: Melt the butter in a light-colored saucepan over medium heat, stirring occasionally, until the foam subsides, the milk solids turn light brown, and the butter has a warm and nutty fragrance, about five minutes. Remove the butter to a heat-safe container and let it cool to room temperature.
• In a large bowl, combine the flours, sugar and salt. Pour in the cooled butter and stir gently until a ball forms. Pat the dough evenly into the prepared pan. Bake the crust until light golden brown, about 20 minutes. Set aside to cool while you prepare the filling.
• To make the filling: Pit and coarsely chop the nectarines. Use the tip of a knife to slice the vanilla bean lengthwise and scrape out the seeds; reserve the pod for another use. Add the sugar, vanilla seeds and lemon zest to a large bowl and use your fingers to rub the vanilla seeds and zest into the sugar. Stir in the spices, flour and salt. Add the nectarines and blackberries to the sugar mixture and toss gently to combine. Pour over the partially cooled crust. Sprinkle the crisp topping evenly over the top.
• Bake the bars until the topping is golden brown and the fruit begins to release its juices, 30 to 40 minutes. Cool completely before slicing.

Whole Wheat Crisp Topping
Makes about 3½ cups (390 g.), enough for one large crisp or two pies

½ cup (65 g.) whole wheat or rye flour
½ cup (62.5 g.) all purpose flour
½ cup (45 g.) old-fashioned oats
½ cup (100 g.) firmly packed light brown sugar
½ tsp. salt
¼ tsp. baking powder
½ cup (115 g.) unsalted butter, softened but cool

• Combine all of the ingredients except for the butter in a medium bowl and give a quick stir to combine, making sure to break up any lumps of brown sugar. Add the butter and use your fingertips to mix everything together until crumbs form. Use the mixture immediately, or store in a ziptop bag in the freezer for up to 1 month. You can use the crisp topping straight from the freezer; just add a couple of extra minutes to the baking time of your crisp or pie.

Reprinted with permission from 10 Speed Press

Baked: Ginger Peach Tarte Tatin

Wednesday, August 10th, 2016

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The Song household is still peach crazy. Today, I opted for a simple tarte Tatin, swapping apples for peaches. A classic tarte Tatin covers caramelized apples with puff pastry. It is baked and then flipped onto a serving dish to reveal a wonderfully simple and delicious dessert akin to a pie but even easier to put together.

In this version, buttery, flaky pastry cushions warm peaches punched up with fresh ginger for a zippy finish. I used a heavenly European-style cultured salted butter I found at Trader Joe’s that tempered the sweetness and added a lovely tang. Serve a slice of this decadent treat plain or with whipped cream or ice cream. Either way, it’ll disappear in a day. Enjoy and happy baking!

 

Ginger Peach Tarte Tatin
Adapted from a recipe at Port and Fin
1 9-inch tarte

3 large peaches, peeled and pitted
1/3 cup cultured salted butter (or regular salted butter)
¼ cup plus 2 Tbsp. sugar
½ Tbsp. freshly grated ginger
1 sheet frozen puff pastry, thawed
Fresh whipped cream or ice cream for serving

• Cut each peach into 6 wedges and set aside.
• In a medium saucepan, melt the butter over high heat. Reduce the heat to medium-low and add the sugar, swirling the pan every so often until the sugar caramelizes to a light brown, 12 to 15 minutes.
• Remove from heat and add the ginger, then the peaches in a tight, even layer, making sure each wedge touches the bottom of the pan.
• Return the pan to the stove over medium-low and cook, stirring occasionally, 20 to 25 minutes, until the peaches have softened and the caramel is thick and syrupy.
• Preheat the oven to 375 degrees. Spray a 9-inch round cake pan or pie pan with nonstick spray.
• Pour the peaches into the pan and spread into an even layer. Cover with the puff pastry, then use a sharp knife to trim any overhanging dough so it fits inside the pan. Cut several small slits in the top to release moisture during baking. Bake 25 to 30 minutes, until puffed and golden brown.
• Let cool 10 minutes. Use a sharp knife to run it along the edge of the pastry so nothing sticks. Place the serving dish on top of the tarte, then quickly invert the cake pan, flipping the tart onto the serving dish. (Tap a bit if the tart sticks.) Slice and serve warm with ice cream or whipped cream.

By the Book: Home Baked by Yvette Van Boven

Friday, August 5th, 2016

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I love Yvette van Boven’s summer salad from her first book, Home Made. I first made it for another By the Book column years ago, and I still make it, regardless of the season. So I had high hopes for her newest book, Home Baked, which contains some of my favorite things: breads, cookies, cakes and beautiful photos and illustrations.

I chose to make her Triple-Chocolate Chunky Brownies, which she declared “by far the most delicious recipe from this book.” The brownie was packed with dark chocolate, white chocolate and cocoa powder, as well as walnuts. It was simply to make and worth the minimal effort, especially when served warm with a melting scoop of ice cream. But most delicious? I have had a better brownie – and I’ve made better, too.

Skill level: Easy. There are some more time-consuming recipes, like in the bread section, but nothing seems too difficult for a home cook.
This book is for: Baked-good addicts
Other recipes to try: Super-Duper Choco Cake with Beets and Hazelnut Filling; Chocolate, Espresso, and Dark Beer Cake with Chocolate-Hazelnut Frosting
Verdict: Check back next week when Home Baked takes on the next challenger.

 

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Triple-Chocolate Chunky Brownies
24 pieces

7 oz. dark chocolate, chopped
3 Tbsp. butter, cubed, plus extra for the pan
½ cup plus 1 Tbsp. packed light brown sugar
1 tsp. vanilla extract
½ cup all-purpose flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
Pinch of salt
1½ oz. white chocolate, chopped
½ cup walnuts, coarsely chopped
2 eggs beaten

• Preheat the oven to 350 degrees. Grease a 7-by-11 inch baking pan and line the bottom with parchment paper that extends over two edges of the pan. Grease the parchment paper, too.
• Melt 3½ oz. of the chocolate with the butter au bain marie. Turn off the heat when it’s nearly completely melted and let stand for a bit while you prepare the rest.
• In a bowl, mix the brown sugar with the vanilla, flour, baking powder, cocoa powder, and salt into an even-colored powder.
• Stir in the remaining dark chocolate, the white chocolate, and the walnuts.
• Pour the beaten eggs into the slightly cooled chocolate-butter mixture. Add the dry ingredients, mix well with a spatula, and spoon the mixture into the prepared pan. Spread the batter with a spatula so that it reaches all corners.
• Bake the brownies for 20 to 25 minutes, until just firm and a toothpick inserted in the center comes out with wet crumbs attached.
• Let cool in the pan for 5 minutes, then lift the brownies out of the pan, and let cool until the brownies have firmed up a bit before cutting into squares. Eat when still warm, as that’s when the chocolate chunks are still a bit melty.

Reprinted with permission from Stewart, Tabori & Chang

Baked: Pistachio Raspberry Muffins

Thursday, July 7th, 2016

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I was devastated when my doctor recently informed me that I must switch to a gluten-free diet, likely for the rest of my life. While I no longer partake of flour-based goodies (I do still bake them for my job and for friends.), I’m learning to adapt and develop naturally gluten-free treats that don’t use highly processed gluten-free flour blends.

I was craving one of my pistachio raspberry muffins, so I swapped the traditional all-purpose flour for nut flours instead. Finely ground almonds can do wonders as a replacement for AP flour, and rice flour just adds a bit more texture. Finally, pistachios and raspberries balance each other with tartness and nuttiness. Enjoy and happy baking!

 

Gluten-free Pistachio Raspberry Muffins
Adapted from a recipe in The Afternoon Tea Collection by Pamela Clark
1 dozen

4 oz. (½ stick) butter, softened
¾ cup granulated sugar
1 tsp. vanilla extract
4 eggs
2 cups almond flour*
½ cup pistachio flour*
½ cup rice flour
1 tsp. baking soda
Pinch of kosher salt
1 cup raspberries
2 Tbsp. coarse sugar

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
• In a large mixing bowl, use an electric hand mixer on high speed, beat the butter and granulated sugar together until soft and fluffy, about 5 minutes. Reduce the speed to medium-low and add the vanilla and the eggs 1 at a time until combined.
• And the almond flour, pistachio flour, rice flour, baking soda and salt. Use a spatula to combine, than gently fold almost all the raspberries, reserving a few to top the muffins.
• Evenly divide the batter among the muffin cups. Top each with the remaining raspberries and sprinkle with the coarse sugar.
• Bake 20 to 25 minutes, until a cake tester inserted in the center comes out with a few crumbs attached. Let cool completely before eating.

*Almond flour and pistachio flour are available at Trader Joe’s or Whole Foods.

Meals That Changed My Life: Christy Augustin

Monday, June 6th, 2016

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Like a free dessert on your birthday, meals sometimes come with an unexpected extra. Pint Size Bakery co-owner Christy Augustin’s most memorable dining experiences came with a complimentary side of “Aha!” From staring down sprinkle cookies in Granite City to wiggling her toes in the warm Key West sand, here are the meals that changed her life.

 

Mrs. Siebold’s Bakery, Wood River, childhood
“The sprinkle cookies were (what) I had to have, always. Every time we’d go in, I’d stare at the case, eye-level with the cookies, and I had to have one. They were the one thing I knew we had to have at Pint Size. That memory of the smell of the bakery and the enjoyment and excitement – I love that. Mrs. Siebold’s is gone now, but I see it as part of Pint Size’s mission to carry on the old-fashioned bakery that welcomes children and makes things for kids or the kid in you.”

Chez Panisse Café, Berkeley, California, 1999
“It is the first time I remember being awakened by flavor. At that time, California cuisine was still getting out there in the world. (My husband Matt and I) had a lasagna that was just sliced tomatoes, pesto and cheese with fresh pasta, and the dessert was an apple or pear lightly cooked with a light syrup. Before I just ate to feed myself, not really for the enjoyment. And I had never thought much about where my food comes from, but here it was part of the conversation, and was even printed on the menus. It completely changed my perspective.”

Blue Heaven, Key West, Florida, 2002
“My husband and I eloped on a sailboat in Key West, and we went that night to a restaurant called Blue Heaven. It wasn’t anything fancy, but there was a swing in a tree and my feet were in the sand and we ate shrimp and crab and Key lime pie. That meal was the start of my life moving forward instead of being a kid and just doing whatever pleased me. I don’t remember much about the food, but it was making a conscious decision that my life was going to mean something.”

Home, New Orleans, Louisiana, 2004
“When Julia Child died, (my friends and I) did an homage to her. We were trying to cook this elaborate meal in her honor using what was seasonal. We made this torte with layers of ham and cheese and peppers and spinach wrapped in puff pastry. We made coq au vin and green beans amandine. Somebody brought profiteroles and we had chocolate mousse and a savory crab soufflé. We thought we were all so fancy. It was the pinnacle of our friendship.”

 

-illustration by Vidhya Nagarajan

Baked: Leftover Cake Trifle

Wednesday, May 25th, 2016

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I never like to throw anything away, so when I came across these unfrosted white chocolate-vanilla cupcakes taking up space in my freezer, I decided to put together quick individual trifles for a dinner party. After all, cake, custard, spring berries and freshly whipped cream is a winning combination.

I’ve actually shared part of this recipe with you before. The cupcakes are a simple, plain vanilla cake with white chocolate chunks stirred in. They’re moist, lovely and pair well with fresh fruit and cream. Serve it in glass cups, so people can see the layers and feel free to experiment with other cake flavors, flavored creams or different fruits. Enjoy and happy baking!

 

Leftover Cake Trifle
Adapted from a recipe at Smitten Kitchen 
8 to 12 servings

2 cups whole milk
6 large egg yolks
½ cup granulated sugar
4 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
2 tsp. vanilla extract
2 cups heavy whipping cream
6 Tbsp. powdered sugar
1 batch White Chocolate-Vanilla Cupcakes (recipe here), cubed
1 cup sliced strawberries and raspberries

• Make a vanilla custard by heating the milk in a saucepan over medium heat until very warm but not boiling. Keep warm and set aside.
• In a medium bowl, vigorously whisk together the egg yolks and sugar it pales in color. Add the flour and whisk to combine. Slowly drizzle in the warm milk, whisking until it comes together.
• Return the liquid to the saucepan over medium heat, whisking constantly until it bubbles and thickens, 1 to 2 minutes. Immediately add the vanilla and the butter and whisk until the butter is melted. Remove from heat and let cool completely.
• Meanwhile, in the bowl of a stand mixer, whip the cream and powdered sugar on medium-high speed until stiff peaks form. Refrigerate until ready to use.
• To assemble the trifles, evenly divide the cake cubes between 8 to 12 glass cups. Evenly divide ½ cup strawberries and raspberries among the cups, then top each with a generous dollop of vanilla custard followed by a dollop of whipped cream. Top each with the remaining ½ cup strawberries and raspberries. Refrigerate until chilled; serve within 1 hour to prevent the cake from getting soggy.

 

Baked: Marble Chocolate Piñata Cake

Thursday, May 12th, 2016

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A friend recently requested a classic marbled vanilla and chocolate cake with chocolate frosting for a dinner party, but considering it’s a Mexican theme, I thought I’d turn the dessert into a piñata cake. This is such an easy way to add a fun surprise element to a traditional treat. You can add any candy you prefer. I opted for M&M’s because they spill out when you remove the first slice. This cake would be great to make for a gender reveal baby shower if you add only blue or pink candies.

The marble cake turns out beautifully, and the frosting is thick and fudgy, reminiscent of classic store-bought chocolate frosting without all the unpronounceable preservatives. The candies in the center add a great crunch. It is rather decadent, but it’s perfect for a special occasion with lots of friends and family. Enjoy and happy baking!

 

Marble Chocolate Piñata Cake
Adapted from a recipe at Sally’s Baking Addiction
1 4-layer 9-inch cake

4 cups cake flour
4 tsp. baking powder
1½ tsp. kosher salt, divided
4 cups (8 sticks) unsalted butter at room temperature, divided
1½ cups granulated sugar
1 cup packed brown sugar
4 eggs at room temperature
8 egg yolks at room temperature
2 Tbsp. plus 2 tsp. vanilla extract, divided
1⅔ cups whole milk at room temperature, divided
8 oz. bittersweet or semi-sweet chocolate, melted
5½ cups powdered sugar
1½ cups cocoa powder
M&M’s or colorful candies of your choice

• Preheat the oven to 350 degrees. Spray 2 9-inch cake pans with nonstick spray and set aside.
• In a large mixing bowl, sift together the cake flour, baking powder and 1 teaspoon salt. Mix and set aside.
• In the bowl of a stand mixer, add 2 cups (4 sticks) butter, the granulated sugar and brown sugar. Beat on high speed until smooth and creamy, scraping down the sides of the bowl as needed. Reduce the speed to low and add the eggs and egg yolks until combined. Add the 2 tablespoons vanilla and beat on medium speed until combined.
• Remove the bowl from the stand mixer. Add the dry ingredients and 1⅓ cups milk and fold in with a spatula until the batter is smooth, thick and just combined.
• Remove 2 cups batter and place in another medium-sized bowl. Add the chocolate and stir until combined.
• Evenly divide half the yellow batter between the 2 cake pans. Evenly divide the chocolate batter between the cake pans, pouring into the center of each pan. Evenly divide the remaining yellow batter between the cake pans, covering the chocolate. Use a knife to gently swirl the batters together, creating a marbling effect.
• Bake 40 to 45 minutes, until toothpicks inserted into the center of the cakes come out clean. Let cool completely before removing from the pans. Once cool, wrap in plastic wrap and freeze at least 2 hours.
• Meanwhile, make the frosting. In the bowl of a stand mixer, beat the remaining 2 cups (4 sticks) butter on high until smooth and creamy. Add the powdered sugar, cocoa powder, the remaining ½ teaspoon salt, the remaining 2 teaspoons vanilla and the remaining ⅓ cup milk and mix on low. Once combined, beat on high 3 minutes until fluffy. Add more sugar to sweeten or cream to thin, if needed.
• To assemble, unwrap the frozen cakes and use a bread knife to carefully slice horizontally through each cake to create 4 layers.
• Use a 4-inch round cookie cutter or a glass to cut out a round in the center of 2 cake layers. Remove and discard the extra cake or reserve for another use.
• Place 1 whole layer (without a cutout) on the cake stand or serving plate. Add a dollop of frosting and spread evenly atop the cake.
• Add 1 layer with a cutout atop the base. Add a dollop of frosting and spread evenly atop and inside the hole, then repeat with the remaining layer with a cutout. Add a dollop of frosting and spread evenly atop and inside the hole.
• Fill the center of the cake to the brim with M&Ms. Cover with the last whole layer. Use the remaining frosting to cover the top and sides of the cake evenly.
• Serve at room temperature. The cake will keep at room temperature up to 1 week.

 

 

Baked: Greek Yogurt-Chocolate Chip Cookies

Thursday, March 24th, 2016

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I can seriously binge on chocolate chip cookies, so I’m often looking for slightly healthier alternatives. These Greek yogurt cookies are cake-like with a chewy edge. They taste very close to your standard chocolate chip cookies without the butter. The dough is very sticky, so be sure to set aside time for it to chill. These are incredibly satisfying for being on the healthier side, but you’ll still have trouble eating just one. Enjoy and happy baking!

 

Greek Yogurt-Chocolate Chip Cookies
Adapted from a recipe at Baker by Nature
1 dozen cookies

¼ cup solid coconut oil
½ cup brown sugar or coconut sugar
¼ cup granulated sugar
1 large egg
¾ tsp. vanilla extract
¼ cup 2-percent or full-fat Greek yogurt
½ cup plus 2 Tbsp. all-purpose flour
½ cup whole-wheat flour
¼ tsp. baking soda
¼ tsp. kosher salt
½ cup chocolate chips or chunks
Sea salt flakes, for sprinkling

• In a medium-sized bowl using a hand mixer, beat the coconut oil with the brown sugar and granulated sugars on high speed until combined, about 5 minutes. Add the egg, vanilla extract and yogurt and beat to combine.
• Use a spatula to fold in the all-purpose flour, whole-wheat flour, baking soda and salt until mixed, then fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate at least 3 hours.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
• Wet palms and fingertips with water, then scoop 12 even-sized dollops on the baking sheet a few inches apart. Sprinkle the sea salt flakes over the tops of the cookies.
• Bake 9 to 12 minutes, until cookies begin to brown around the edges.
• Let cool 5 to 10 minutes before serving.

 

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