Sunday, June 20, 2010
Wednesday, June 16, 2010
1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups King Arthur Unbleached All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons Double Dutched Dark Cocoa
1) Preheat the oven to 350°F. Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.
2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth
3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
4) Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
5) Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.
6) Bake the cake in the center of the preheated oven for 40-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost if desired.
Saturday, June 12, 2010
Bacon & Peanut Butter Cookies
(Recipe adapted from The Gourmet Cookbook)
1 cup all-natural chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
6 slices of bacon, cooked, cooled and diced
In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment & set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a crisscross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the crisscross pattern. Bake for 10 minutes, until lightly browned.
Cool on a baking sheet for five minutes, and then transfer to… your mouth.
Tuesday, June 8, 2010
Makes 1 large Bundt pan
4 tablespoons plus 1/2 cup butter, melted
2 cups milk
1/4 cup brown sugar
1 tablespoon vanilla
1 tablespoon instant yeast
4 cups flour
2 teaspoons salt
1 cup sugar
3 tablespoons cinnamon
Preheat oven to 200F. Lightly oil a large Bundt pan or other baking pan.
In a large bowl, add melted butter, milk, brown sugar, vanilla and yeast. Stir together, and then add the flour and salt. Mix with mixer until dough comes together in a shiny mass, and pulls away from the sides of the bowl.
Put the dough in a large oiled bowl, cover with a towel, and place in the preheated warm oven for 1 hour, or until doubled in size. When the dough has risen, take it out of the oven and pour the melted butter into a small bowl. Put the sugar and cinnamon into a second bowl and whisk well to combine.
Punch down the dough to knock the air out of it and then form and roll small balls in your hand or on the counter. Dip them first in the melted butter and then roll in the cinnamon sugar and layer them in the Bundt or other baking pan.
Put the pan into the oven to rise for a second time, for about 45 minutes, until the dough balls reach the top of the pan and double once again.
Remove from the oven, and increase the heat to 350F. Once hot, place the pan back into the oven and bake for 40 minutes.
Friday, June 4, 2010
Strawberry Bundt Cake
1 cup (2 sticks) butter, softened
2 cups sugar
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
a few grinds of pepper
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced
Preheat oven to 325*. Grease and sugar a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt& pepper. Mix in the lemon zest and set aside.
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tuesday, June 1, 2010
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites
Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
When the mixture comes off of the stove, it will be very hot. If you try to add the eggs now, they’ll scramble; so you need to wait for the mix to cool down. 140°F is what we’re shooting for.
With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip.
Pipe immediately into golf ball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.