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May 28, 2015
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Posts Tagged ‘Baking’

By the Book: Everyone’s Favorite Birthday Cake from ‘Baked Occasions’

Saturday, May 16th, 2015

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I love New York City bakeshop Baked. Granted, I’ve never actually been there, but I’ve tried plenty of its desserts using recipes from Baked: New Frontiers in Baking and the follow-up, Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients. Co-owners Matt Lewis and Renato Poliafito have provided me with many delicious desserts. Each cake and batch of cookies turned out wonderful, though by far the best – in fact, the best dessert I’ve ever made – was their Sweet and Salty Cake.

 

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However, between the cake, the frosting and the caramel, this dessert takes hours. So when I got my hands on a copy of their latest book, Baked Occasions: Desserts for Leisure Activities, Holidays and Informal Celebrations, I decided to go with something a little simpler.

 

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Everyone’s Favorite Birthday Cake was described as my favorite: yellow cake with chocolate frosting. I’ve made my share of dry cakes, but when a recipe has two fats in the batter, that never happens. This recipe calls for both sour cream and butter. I used Plugra, a European butter with a higher butterfat content. The cake was indeed moist, but the sour cream also made it pretty dense. That’s not necessarily a bad thing, but in my mind, a birthday cake has a tender, airy crumb, and the hit of cinnamon in the batter took this from birthday cake to breakfast cake status.

 

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The chocolate frosting uses cream cheese, butter, chocolate and confectioners’ sugar, which I really liked. I tend to shy away from buttercream frostings, but this one didn’t disappoint. The cream cheese balanced it out and tempered the sweetness of the other ingredients. Unfortunately, because this dessert had the consistency of a coffee cake, I wanted a sugary glaze instead of birthday cake frosting.

 

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I probably won’t make this recipe again because it wasn’t my taste, but there’s no denying that it was a quality dessert. I would definitely turn to this book again for other ideas.

 

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Everyone’s Favorite Birthday Cake
Sour cream cake with chocolate cream cheese frosting
1 8-inch two-layer cake
10 to 12 servings

For the sour cream cake:
2½ cups plus 2 Tbsp. (330 g.) cake flour
1 scant Tbsp. baking powder
1½ tsp. kosher salt
½ tsp. ground cinnamon
7 oz. (1¾ sticks/200 g.) unsalted butter, softened, cut into ½-inch pieces, plus more for the pans
1 cup (200 g.) granulated sugar
¾ cup (165 g.) firmly packed light brown sugar
4 large eggs
1½ (345 g.) cups sour cream

• Preheat the oven to 350 degrees. Butter 2 8-inch round cake pans, line them with parchment paper and butter the parchment. Dust with flour and knock out the excess.
• In a large bowl, sift together the flour, baking powder, salt and cinnamon; set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time and beat until just incorporated, scraping down the sides of the bowl as necessary. Reduce the speed to low; add the flour mixture in three additions, beginning and ending with the flour mixture, alternating with the sour cream, and scraping down the sides of the bowl as necessary.
• Pour the batter into the prepared pans and bake, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set the pans on a wire rack to cool for at least 20 minutes before loosening the sides of the cakes from the pans with a small knife and inverting them onto a wire rack. Remove the parchment paper and turn the cakes right side up; let them cool completely.

For the chocolate cream cheese frosting:
4 oz. (1 stick/115 g.) unsalted butter, softened
1 (8 oz. /226 g.) package cream cheese, softened
3 to 3½ cups (340 to 395 g.) confectioners’ sugar, sifted
¼ tsp. kosher salt
3 oz. (85 g.) dark chocolate, melted and cooled

• Beat the butter in the bowl of a standing mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat until well combined. Add only 3 cups (340 g.) confectioner’s sugar and the salt; beat until smooth. Add the chocolate and mix until well combined. If the frosting seems too loose, add additional confectioners’ sugar, 1 tablespoon at a time, until it becomes thicker. Do not overheat. The frosting can be made up to 24 hours in advance and stored in an airtight container in the refrigerator; let it soften at room temperature before using.
• Place 1 cooled cake layer on a serving platter. If necessary, trim the top to create a flat surface. Spread about ¾ cup (200 g.) of frosting on top. Add the top layer and trim if you want (some people prefer a domed cake top). Spread a very thin layer of frosting over the sides and top of the cake (called a crumb coat, this helps to keep loose cake crumbs under control when you frost the outside of the cake), and place it in the refrigerator for 10 minutes to firm up. Spread the sides and top of the cake with the remaining frosting. Refrigerate for another 10 minutes to set before serving.

Reprinted with permission from Stewart, Tabori & Chang

What’s your go-to birthday dessert? Tell us in the comments below for a chance to win a copy of Baked Occasions.

Baked: Red Velvet Cream Cheese Muffins

Wednesday, May 13th, 2015

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I know it is way past Valentine’s Day, but red velvet never goes out of style. You are warned: These muffins are so delicious, it will be very hard to eat just one. They are incredibly soft and fluffy with a tangy cream cheese center that melts in your mouth. This is an irresistible recipe, even for those who aren’t fans of red velvet. Enjoy and happy baking!

 

Red Velvet Cream Cheese Muffins
Adapted from Averie Cooks 
12 servings

1 cup sugar, divided
1/3 cup buttermilk
½ cup canola oil
1 large egg
2 tsp. red food coloring
1¼ cups plus 2 Tbsp. all-purpose flour, divided
2 Tbsp. cocoa powder
2 tsp. baking powder
½ tsp. coarse salt
4 oz. cream cheese, softened
½ tsp. vanilla extract
1 Tbsp. cold butter, diced

• Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
• In a large mixing bowl, whisk together ½ cup sugar, the buttermilk, canola oil, egg and food coloring. Add 1¼ cups flour, the cocoa powder, baking powder and salt and whisk gently until just combined. Be careful not to overmix. Set batter aside.
• In another bowl, mix the cream cheese, ¼ cup sugar and vanilla extract together until combined.
• Pour 2/3 cup batter into each muffin cup. Add a small dollop of the cream cheese mixture into the center of each batter-filled cup and use a toothpick to swirl the cream cheese a little. Set aside.
• In another bowl, cut the butter together with the remaining ¼ cup sugar and remaining ¼ cup flour until the mixture is crumbly and the butter forms pea-sized pieces. Divide the crumb mixture evenly over the tops of the muffins.
• Bake 17 to 19 minutes, until a toothpick inserted in the center of a muffin comes out with just a few crumbs. Let cool completely before serving.

 

Baked: Chocolate Cherry Cake

Wednesday, April 29th, 2015

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I made this simple cake for a friend who loves chocolate-covered cherries. Though it’s never been my favorite combination, they complement each other well, and this cake tempers the sweetness with strong brewed coffee and tart buttermilk. Frozen cherries add a nice tang to the chocolate, too. This rich cake is ideal paired with a post-dinner glass of red wine and great conversation. Enjoy and happy baking!

 

Chocolate Cherry Cake
Adapted from Lady and Pups
Makes 1 9-inch cake

1 cup sugar
¾ cup strong brewed coffee
¾ cup buttermilk
3 Tbsp. canola oil
2 large eggs
1 tsp. vanilla extract
1½ cup flour
¾ cup cocoa powder
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. plus a pinch kosher salt, divided
8 oz. frozen, pitted cherries, thawed and roughly chopped
4 oz. semi-sweet chocolate chips
½ cup heavy cream
Chocolate shavings or sprinkles, for garnish

• Preheat the oven to 350 degrees. Grease the bottom of a 9-inch pie pan or cake pan with cooking spray and line with parchment paper.
• In a large mixing bowl, whisk together the canola oil, coffee, buttermilk, eggs, sugar and vanilla extract. Gently fold in the flour, cocoa powder, baking soda, baking powder and ¾ teaspoon salt until just combined, then fold in the cherries. Pour the batter into the pie pan.
• Bake 30 to 40 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached. Let cool completely.
• Meanwhile, prepare the ganache by bringing the cream to a simmer in a small saucepan over medium heat. Add the chocolate chips and the remaining pinch of salt. Remove from heat, cover and let rest 2 minutes. Whisk gently until the chocolate is completely melted and the ganache is smooth. Let cool completely.
• Turn the cake out of the pan and onto a serving platter. Drizzle with the cool ganache and garnish with chocolate shavings or sprinkles before serving.

The Scoop: Bridge Bread to open a storefront on Cherokee Street

Wednesday, April 22nd, 2015

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After three years as a delivery-only bakery on South Grand, Bridge Bread has secured a storefront location at 2604 Cherokee St., according to founder Fred Domke. The bakeshop is slated to open doors between mid-May and mid-June, as reported by the Riverfront Times.

Bridge Bread is a nonprofit that provides employment to residents who are struggling with or who are at risk for homelessness in the St. Louis area. The bakers churn out pre-ordered artisanal loaves of sourdough, brioche, cinnamon rolls and other pastries during the week, and volunteers deliver the orders to participating churches from Edwardsville to Wentzville to Belleville on weekends.

Domke said the Cherokee Street storefront will allow customers to get their feel-good carb fix during the week, too. He plans to continue baking operations on South Grand and offer pre-packaged loaves of bread and rolls for purchase at the Cherokee Street shop. While the bake shop won’t have seating, Domke said neighbor Foam has informally agreed to welcome Bridge Bread customers to enjoy a cup of coffee with their roll. The storefront will also serve as a space to test out experimental offerings like the Chocolate Covered Cherry Roll, a cherry pie roll with a chocolate filling.

To start, the retail location will be staffed with volunteers, including Domke, but if the sales volume is high enough, he plants to hire additional staff though the Bridge Bread program. “The mission of Bridge Bread is to provide employment,” he said. “But we’re also dedicated to encouraging conversations about homelessness in our area. This new location will give us more opportunities to engage the community in those conversations and build relationship between people who otherwise may not have met.”

By the Book: Erin McKenna’s Carrot Bread

Saturday, April 18th, 2015

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As fellow gluten-free and dairy-free diners can attest, eating with dietary restrictions is easier said than done. At restaurants, we must ignore our friends’ barely-concealed cringes as we deconstruct an entree to conform to our needs. At home, we spend hours scouring niche food blogs for our next meal. Perhaps the biggest test of my willpower, though, is when an unknowing waiter places an overflowing bread basket in front of me. After years of coveting that basket of forbidden gluten, I was thrilled when my editor Catherine Klene dropped a copy of Bread & Butter: Gluten-Free Vegan Recipes to Fill Your Bread Basket by my desk.

Sauce interns get to try a lot of food on the job, and my editors always search for something I can eat among the loot, usually only to be foiled — a slice of cake might be gluten-free, but not dairy-free, or vice versa. That’s why McKenna’s book, featuring indulgent recipes that are gluten-free and vegan, seemed the perfect end to a semester-long quest for “something Tori can eat.”

McKenna, who also passed on the bread basket for two decades due to a gluten sensitivity, now runs BabyCakes, a gluten-free vegan bakery with locations in New York City, Los Angeles and Orlando. Based on recipes pioneered in her bakery, her new cookbook begins with a break down of basic ingredients and baking tips invaluable to those new to specialty baking. From there, her book is broken up into chapters by category: morning treats, breads (of course), sandwiches, pizza and focaccia, kids’ recipes, international cuisine, puff pastries and tarts, snacks, dips and dressings (including vegan butter!), and desserts. While the pain au chocolate looked tempting, I chose the carrot bread because it looked both doable and delicious.

 

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McKenna’s recipes are straightforward and concise throughout, usually taking no more than a page of text punctuated with beautiful photos and colorful design. Her carrot bread calls for walnut oil or coconut oil, vegan sugar, gluten-free baking flour (we used Cup 4 Cup), arrowroot, xanthan gum, shredded carrots and optional chopped walnuts. Gluten-free home cooks already have most of these items in our kitchen pantries.

As an amateur baker, I found McKenna’s instructions easy to follow. The only painstaking part of the baking process was shredding all those carrots. Next time, I’ll do this the night before or use the shredder attachment on a food processor. Also be aware that this recipe takes some time – as a yeast bread, the dough needs an hour to rise, and then requires another 35 minutes in the oven. Keep a good book on hand or start trolling the Internet for more niche foodie blogs.

Despite these few bumps, I found the finished product to be well worth the wait. For someone who hasn’t eaten bread, much less homemade bread, in quite some time, McKenna’s carrot bread truly was a treat. I found the bread to be spongy and light, with a slight texture and crunch from the walnuts. Though the book claims that even non gluten-free and vegan people will love this recipe, my Sauce coworkers claim they could tell the difference. Still, for those gluten-free and vegan among us, this carrot bread is a real indulgence.

 

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Carrot Bread
Makes 1 7-by-4-by-3-inch loaf

3 Tbsp. walnut oil or melted unscented coconut oil, plus more for the pan
1½ cups warm water (about 100 degrees)
4 Tbsp. vegan sugar
2¼ tsp. active dry yeast
2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
2 Tbsp. arrowroot
½ tsp. xanthan gum
1 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. ground nutmeg
1½ tsp. salt
2 cups firmly packed shredded carrots
¾ cup chopped walnuts (optional)

• Lightly grease a 7-by-4-by-3-inch loaf pan with oil.
• In a small bowl, combine the oil, warm water, sugar and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes.
• In a medium bowl, whisk together the flour, arrowroot, xanthan gum, baking powder, cinnamon, nutmeg and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of cake batter. If the dough is too thick, add additional warm water one splash at a time. Fold in the carrots and the walnuts (if using). Pour the dough into the prepared loaf pan, cover with a dish towel, and let the dough rise for 1 hour.
• Preheat the oven to 400 degrees.
• Bake the bread for 20 minutes, and then rotate the pan 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
• Let the bread cool in the pan for 1 hour before slicing.

Reprinted with permission from Clarkson Potter

What’s the most creative recipe you’ve used to accommodate someone’s dietary restrictions? Tell us in the comments below for a chance to win a copy of Erin McKenna’s Bread & Butter.

Baked: Green Tea Nun’s Puffs

Wednesday, April 8th, 2015

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The moment I read about Nun’s Puffs, I knew I had to make them. Also known as Pets de Nonne or Nun’s Farts (yes, really), they practically melt in your mouth and look like individual Dutch babies: soft, fluffy and egg-y.

Typically these are served as a savory breakfast treat with jams or honey. I wanted to try them as a dessert, though, so I added some sugar to the dough. Since these were served after an Asian-inspired meal, I carried that influence to dessert by adding matcha powder and sprinkling it with black sesame seeds. A final flourish of pearl sugar added the best crunch.

You could very easily eat all of these in one sitting. They are that addictive. The dough is essentially a pâte à choux – the same dough for cream puffs and éclairs – only five or so ingredients. Feel free to omit the sugar and smear some honey instead for breakfast instead of dessert. These delightful little puffs are best eaten still warm from the oven. Enjoy and happy baking!

 

Matcha Nun’s Puffs
Adapted from Olga’s Flavor Factory
Makes 12

½ cup (1 stick) butter
1 cup milk
½ cup granulated sugar
¾ cup minus 1 Tbsp. flour, sifted
1 Tbsp. matcha powder, sifted
4 eggs
Coarse or pearl sugar for sprinkling
Black sesame seeds for sprinkling

• Preheat the oven to 375 degrees. Coat a 12-cup muffin pan with nonstick spray.
• In a saucepan over medium heat, stir together the butter, milk and sugar until the butter is melted and the sugar is dissolved. Remove from heat and quickly whisk in the flour and matcha powder until a dough forms.
• Use an electric mixer on medium-high speed to beat in the eggs 1 at a time until the dough is smooth and lighter.
• Divide the dough evenly between the muffin cups. Sprinkle with coarse sugar and black sesame seeds. Bake 30 minutes, until puffed and golden on the edges.
• Let cool slightly (they will deflate as they cool) and serve warm.

Baked: Chocolate-Orange Loaf with Greek Yogurt Sauce

Wednesday, March 25th, 2015

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Sometimes the best recipes are born from random ingredients in my refrigerator. During a recent healthy kick, I purchased a big container of Greek yogurt. I wanted to try a simple, citrus-y sauce that would pair well with a dessert. I started experimenting and later paired this tangy sauce with a chocolate-orange loaf, a perfect fudgy vehicle for my creation. Enjoy and happy baking!

 

Chocolate-Orange Loaf with Greek Yogurt Sauce
Adapted from a Smitten Kitchen recipe
Makes 1 loaf

1 cup packed brown sugar
½ cup granulated sugar
Zest of 2 oranges
½ cup plus 5 Tbsp. butter, softened, divided
1 large egg at room temperature
1 tsp. vanilla or orange extract
1 cup buttermilk
1½ cups all-purpose flour
¾ cup cocoa powder
¼ tsp. baking soda
½ tsp. baking powder
¼ tsp. kosher salt
2 Tbsp. honey or maple syrup
¾ cup thick Greek yogurt
2 Tbsp. orange juice
1¼ cup powdered sugar

• Preheat oven to 325 degrees. Butter and lightly flour a standard loaf pan.
• In a large mixing bowl, rub the brown sugar, white sugar and orange together with your fingers
• Use a hand mixer to cream ½ cup butter into the sugar on high speed at least 5 minutes, until light and fluffy. Add the egg and the vanilla or orange extract and beat until combined. Reduce the speed to low and beat in the buttermilk.
• Use a spatula to gently fold in the flour, cocoa powder, baking soda, baking powder and salt until combined and no streaks of flour remain. Pour the batter into the prepared loaf pan.
• Bake 60 to 70 minutes, until a toothpick inserted into the center comes out clean with a few crumbs attached. Let cool completely.
• Meanwhile, in a medium mixing bowl, use a hand mixer to cream together the remaining 5 tablespoons butter and honey on high speed at least 5 minutes, until light and fluffy.
• Beat in the Greek yogurt and orange juice until smooth, then add the powdered sugar into the mixture until incorporated. Refrigerate until ready to serve.
• To serve, slice the cake and drizzle with the yogurt sauce or serve it on the side.

Baked: Chicken Potpie with Apples and Brie

Wednesday, March 11th, 2015

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I came up with this when my fiancee and I found some brie in our fridge. It didn’t appear to be spoiled, but we couldn’t remember how old it was and didn’t relish the idea of eating it raw, so we decided to bake it instead. While his favorite party dish is brie wrapped in pastry dough with cranberries and pecans, I wanted to try something new. I also really wanted to try out my new Staub baking dish, and so a new chicken potpie was born.

This recipe comes together in 10 minutes thanks to precooked chicken and only requires another 30 minutes in the oven. The apples add a mild sweetness, the crust has a great crunch, and the brie provides a gooey, decadent surprise. Enjoy and happy baking!

 

Chicken Potpie with Apples and Brie
8 to 10 servings

2 small shallots, thinly sliced
2 Tbsp. butter
1 large crisp apple, peeled, cored and diced
Kosher salt and freshly ground black pepper to taste
2 tsp. dried thyme
1 Tbsp. flour
¾ cup chicken stock
2 cups cooked shredded chicken
8 oz. brie, sliced
1 box frozen puff pastry sheets, thawed
1 egg yolk, beaten

• Preheat oven to 425 degrees. Coat a 9-inch pie pan with nonstick cooking spray.
• In large skillet over medium heat, saute the shallots in the butter until softened, 3 to 4 minutes. Add the apple, thyme, salt and pepper to taste and saute 3 to 4 minutes.
• Sprinkle the apples with the flour and stir to coat the mixture. Add the stock and reduce the heat to low. Add the chicken and stir to coat. Let the mixture simmer 1 to 2 minutes until just thickened. Remove from the heat.
• Spoon the mixture into the prepared pie dish. Cover the top with the slices of brie, then cover with the puff pastry sheets and trim the edges. Brush the top with egg yolk, then poke a hole in the center of the crust to vent.
• Bake 15 minutes, then reduce the temperature to 400 degrees and bake another 15 minutes until the puff pastry is browned and bubbling at the edges. Let cool 5 minutes, then serve.

 

 

Baked: Vanilla Bean Pudding with Snickerdoodle Bits

Thursday, February 26th, 2015

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We’re eating snickerdoodles for days here on Baked. Last time I showed you berry potpie with a snickerdoodle crust, and today, I have another way to use up that leftover cookie dough (with instructions on how to make more, in case yours disappeared somehow).

This is the simplest from-scratch vanilla pudding in the world, and its flavor is to die for – especially when spiked with a bit of rum. Snickerdoodle crumbs hidden at the bottom add surprise spice and crunch. Make them well in advance of your next dinner party and garnish each with a cookie on top just before serving. Enjoy and happy baking!

 

Very Vanilla Pudding with Snickerdoodle Bits
Adapted from a Smitten Kitchen recipe
4 servings

½ cup sugar
¼ cup cornstarch
1 tsp. vanilla extract
¼ tsp. kosher salt
1 egg
2 2/3 cup almond milk, divided
1 vanilla bean, split
A splash of rum
4 Snickerdoodle Cookies, plus crumbs (Recipe follows)

• In a heatproof bowl, whisk together the sugar, cornstarch, vanilla extract, salt and egg until combined. Whisk in 2/3 cup almond milk. Set aside.
• In a large saucepan over medium heat, bring the 2 cups almond milk and the vanilla bean to a rolling boil over medium heat. Remove from heat and slowly whisk into the sugar mixture until it is thoroughly combined.
• Pour the mixture back into the saucepan and let it come to a simmer over medium heat, stirring constantly with a wooden spoon or spatula, until slightly thickened. Remove from heat, remove and discard the vanilla bean, and stir in the rum. Set aside.
• Add a layer of snickerdoodle cookie crumbs to the bottom of 4 dessert cups. Divide the pudding evenly between the cups. If you don’t like pudding skin, lightly press plastic wrap against the surface of each pudding. Refrigerate at least 1 to 2 hours, until set. Garnish each with a snickerdoodle cookie and serve.

Snickerdoodle Cookies
Makes 3 dozen cookies

1½ cup sugar
1 stick softened butter
¼ cup canola oil
2 large eggs at room temperature
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. kosher salt
1 tsp. cinnamon
¼ tsp. ginger
⅛ tsp. nutmeg
⅛ tsp. ground cloves
⅛ tsp. ground cardamom

● In a large mixing bowl, cream together the sugar and butter with an electric mixer on high speed until fluffy, about 5 minutes. Add the canola oil and the eggs one at a time, beating after each addition to incorporate.
● Use a spatula to fold in the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom until just combined. Mold the dough into a disc and wrap in plastic wrap. Refrigerate at least 2 hours and up to 2 days.
● Preheat the oven to 375 degrees.
● Roll pieces of dough into 2-inch balls and place on a baking sheet lined with parchment paper. Bake 12 minutes, until golden around the edges. Let cool completely.

 

 

Baked: Snickerdoodle Berry Potpie

Wednesday, February 4th, 2015

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I recently opened my freezer and found it overflowing with cookie dough. Rather than make yet another batch of cookies, I decided to get creative with a fruity dessert version of a potpie.

The result: a simple berry pie filling topped with a giant snickerdoodle. The sweet cookie’s crisp edges give way to a soft, doughy center covering bright, cinnamon-spiked berries soaked in mascarpone and maple syrup.

A quick note: You will have leftover dough, especially if you make your cookie top on the thinner side. Keep an eye out for the next Baked column on Feb. 18 for more ideas of how to use it. Enjoy and happy baking!

 
Snickerdoodle Berry Potpie
Makes 1 9-inch pie

1½ cup sugar
1 stick softened butter
¼ cup canola oil
2 large eggs at room temperature
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. kosher salt
1 tsp. cinnamon
¼ tsp. ginger
⅛ tsp. nutmeg
⅛ tsp. ground cloves
⅛ tsp. ground cardamom
1 cup mascarpone cheese
¼ cup maple syrup
2 Tbsp. vanilla extract
1½ lbs. mixed blueberries and raspberries, rinsed and thoroughly dried

● In a large mixing bowl, cream together the sugar and butter with an electric mixer on high speed until fluffy, about 5 minutes. Add the canola oil and the eggs one at a time, beating after each addition to incorporate.
● Use a spatula to fold in the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom until just combined. Mold the dough into a disc and wrap in plastic wrap. Refrigerate at least 2 hours and up to 2 days.
● Preheat the oven to 375 degrees.
● In another large mixing bowl, whisk the mascarpone, maple syrup and the vanilla extract together until combined. Fold the berries into the mixture and pour into a 9-inch pie pan. Set aside.
● Roll the dough out onto parchment paper into a 9-inch round about ½-inch thick. Lift the parchment paper and flip the dough over onto the pie pan and peel away the parchment. Tuck the edges of the dough into the pie pan and trim any excess. Bake 20 to 25 minutes until the edges are nicely browned. Let cool and serve.

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