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Desserts

Ingredients

2 cups sliced fresh strawberries* (see Note about quality)
2 tablespoons water
1 3/4 cup all-purpose flour (when measuring, spoon the flour into the measuring cup and level it off)
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 1/2 cups + 2 tablespoons granulated sugar
4 egg whites, room temperature
1 teaspoon vanilla extract
1 cup whole milk, room temperature
Red food coloring (optional)

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
2 cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Grease two 8-inch wide x 1 1/2 inch deep round cake pans and line the bottoms with parchment paper.

In a large saucepan, stir together 1 1/2 cups strawberries, water, and 2 tablespoons sugar. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down and start to thicken. Remove from the heat and cool 15 minutes.

In a large bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.

In another large bowl with a mixer on medium speed, beat together the butter and remaining 1 1/2 cups sugar until creamy, 2-3 minutes. Beat in the egg whites, one at a time for 1 minute each, then add the vanilla.

On low speed add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Do not overmix the flour. Stir in the cooked strawberry mixture and remaining 1/2 cup strawberries. At this point, if the batter isn’t pink enough, add 3-5 drops red food coloring if desired.

Divide the batter between the two cake pans (batter will be thin) and bake 25-30 minutes or until the tops are brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert cakes onto cooling racks. Cool completely.

For the frosting: In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the powdered sugar, salt, and vanilla until light and creamy, about 2-3 minutes.

To assemble: If the cake layers are not flat, trim some of the cake off of the top until flat.

Place one cake layer on a cake stand or plate. Slide pieces of parchment or wax paper underneath the cake for easy clean up later. Spread some of the frosting on top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting all over the cake, sealing in the crumbs (don’t use more than half of the frosting). Refrigerate 15 minutes.

Finish covering the cake with the remaining frosting. Carefully remove the paper pieces. Refrigerate until the frosting is firm. Store the cake covered in the refrigerator. For best results, let the cake sit at room temperature for 30 minutes before serving.

 

From Chocolate Moosey

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Courtesty of Orangette

ADAPTED FROM TENDER, VOLUME II: A COOK’S GUIDE TO THE FRUIT GARDEN

For the filling:
4 medium (850 grams) apples
Half a lemon
1/3 cup (75 grams) sugar
2 Tbsp. (30 grams) unsalted butter
For the topping:
7 Tbsp. (95 grams) cold unsalted butter
1 ¼ cup (150 grams) all-purpose flour
3 ½ Tbsp. (45 grams) sugar
Preheat the oven to 350°F.

Peel and core the apples, cut them into rough 1-inch chunks, and toss them with the juice of the lemon half and the sugar.

Warm a skillet over medium-high heat. Add the butter, and when it stops foaming, dump in the apples and their juices. Nudge the apples around so that they lie in a single layer, and then leave them alone for a while. The juices will thicken to a syrup that coats the fruit, and the fruit should get golden in patches. Stir gently once or twice, cooking until the apples have a little color. (This may take longer than you’d expect.) They should smell sensational.

Turn the apples and any caramelly juices out of the skillet into a baking dish. (I used an oval gratin dish that measures about 10 inches long and 7 inches wide, though you would be fine with a dish that’s even a little smaller.) If there are any sticky bits left in the skillet, add a squeeze of lemon juice and/or a splash of water, and stir until they dissolve. Add to the apples.

To make the topping, put the butter and the flour in a medium bowl, and rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs. (Alternatively, you could do this in a food processor.) Stir in the sugar. Drizzle in a tablespoon of water, and shake the bowl back and forth until some of the mixture sticks together in gravel-sized lumps. This way, you get some parts of the topping that are sandy and others that are gravelly or pebbly. Distribute the topping evenly over the apples. Bake for 45 minutes to 1 hour, or until pale golden. Serve warm or at room temperature.

Yield: 4 servings

From the kitchen of Phoebe Canakis

2 cups crushed vanilla wafers
1 cup confectioners sugar
2 tablespoons cocoa powder
1/4 cup plus 1 tablespoon bourbon
3 tablespoons honey
1/2 cup chopped, toasted pecans
Confectioners sugar/cocoa for dusting or melted chocolate

Preheat 350˚ and bake pecans for 5 minutes, allow to cool and chop. Mix wafer crumbs, sugar and cocoa in medium bowl. Add bourbon and honey, stirring to combine. Mix in pecans. Allow to rest for 15 minutes in fridge. Roll into 1″ balls. Dust or dip in melted chocolate.

From Chef Diana Penn of Bakeology 101

26.5 oz can of pumpkin puree
1 oz pastry flour
5 grams cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
5 grams salt
10 oz brown sugar
2 oz honey
10 oz eggs (4-5)
20 oz milk
2 raw 9″ pie crusts

Whisk flour, cinnamon, nutmeg, ginger, cloves and salt in small bowl. Place pumpkin with in mixer paddle attachment. Beat in spice blend on low for 2 min. Add brown sugar and honey, mix on medium for 2 min. Stop and scrape sides.

Whisk eggs in bowl. Slowly add half of eggs to pumpkin at medium speed. Stop and scrape. Repeat with remaining eggs. Mix on low and slowly add milk until combined.

Remove attachment and allow custard to rest at room temperature for 35 minutes. Prepare 2 pie crusts. Preheat 400 degrees.

Quickly whisk custard by hand and divide into crusts. Bake for 20 minutes at 400. Reduce temperature to 225 and bake for 25-30 minutes. Remove and cool.

1 1/2 cups heavy whipping cream divided
1 tablespoon cocoa powder
4 oz. semisweet chocolate chips
1/2 cup whole milk
1/3 cup sugar
Pinch of salt
2 egg yolks
1/2 cup choc. stout beer
1 teaspoon vanilla
1 cup choc covered pretzels
1/2 cup peanuts

In large saucepan over medium heat, bring 1 cup cream and cocoa powder to a boil, whisking often to dissolve. Reduce heat to simmer and whisk for 30 seconds. Remove from heat, add choc. chips. Stir until smooth and add 1/2 cup cream. Pour into medium bowl, place mesh strainer on top.

Using same saucepan, warm milk, sugar and salt. Slowly pour 1-2 tablespoons warm milk mixture into small bowl with egg yolks, whisk eggs constantly, then add egg mix back to saucepan. Cook over low-medium heat, stirring often until mixture coats back of wooden spoon. Remove from heat and poor through strainer into cream.

Stir in beer and vanilla. Place bowl in ice bath for 10 minutes. Refrigerate for minimum 1 hour. Pour into ice cream maker. Add pretzels and nuts during final minutes of churning.

Transfer to airtight container, freeze for minimum 8 hours.

Adapted from Carla Cardello – www.chocolatemoosey.com

1 pacakages yeast
2 tablespoons sugar
1/2-3/4 cup warm water
1/2 pound butter, room temp.
2 egg yolks, room temp.
2 whole eggs, room temp.
6 oz. sour cream, room temp.
5+ cups flour
1/2 teaspoon salt
1 cup sugar

Activate yeast with 2 tablespoons sugar and water, set aside. Blend eggs, butter, sour cream. Add yeast. Mix flour, salt and sugar. Combine with wet and mix.

Poppyseed
Mix in saucepan on low 2-4 tablespoon butter and 4lbs poppyseed, about 1 cup milk, 2 egg yolks.

Preheat 350˚. Divide into 4 rolls, let rise 30 minutes. Bake 45 min-1hour.

Makes 30 sandwiches

1 1/4 cup whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
1 stick unsalted butter, room temp.
1/2 cup creamy natural almond butter stirred
1 cup packed brown sugar
1 large egg
1 cup sliced almonds, toasted and finely chopped
16 oz cream cheese, room temp.
1/4 cup honey
1/2 teaspoon vanilla

Whisk flour, baking soda, salt. Beat butter with mix at medium high for 1 minute. Add almond butter, beat until smooth. Beat in brown sugar then egg until well mixed. Reduce speed to low, gradually add flour mixture until just combined. Stir in almonds. Form dough into 1 3/4 in log, wrap in parchment, freeze for minimum 1 hour.

Preheat 350˚. Slice log into 1/4″ think rounds. Place on parchment lined sheets maintaining the rounds. Bake 8-10, rotating sheets half way through. Cool on wire racks.

Beat cream cheese, honey and vanilla at medium speed. Spread 1 tablespoon on bottom cookie then top with second cookie.