Food & Wine Annual Cookbook 2016 - Dana Cowin (2016)
CAKES, COOKIES & MORE
CARAMEL LAYER CAKE
Caramel Layer Cake
Active 1 hr; Total 1 hr 45 min plus cooling Serves 16 to 20
Nashville pastry chef Lisa Donovan’s sweet, fudge-like caramel frosting is key to this excellent cake, which is adapted from a recipe by the pioneering Southern chef Edna Lewis. Be ready to frost the cake as soon as you’re done beating the frosting in the stand mixer or it will harden.
2 sticks unsalted butter, softened, plus more for greasing
4 cups all-purpose flour, plus more for dusting
2 Tbsp. baking powder
2 tsp. kosher salt
1/2 tsp. baking soda
21/2 cups sugar
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs
3 cups buttermilk
Caramel Frosting (recipe follows)
1. Preheat the oven to 350°. Butter and flour two 10-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flour, baking powder, salt and baking soda. In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar and vanilla seeds at medium speed until fluffy, 3 minutes. Beat in the eggs 1 at a time until incorporated, then beat until very pale and billowy, 3 minutes. At low speed, alternately beat in the dry ingredients and buttermilk until just combined.
2. Divide the batter between the pans. Bake for 35 minutes, until the cakes are golden and a toothpick inserted in the centers comes out clean. Transfer to a rack; let cool in the pans for 30 minutes. Unmold the cakes, peel off the parchment and let cool. Place 1 cake layer on a cake stand or serving platter.
3. Working quickly, scrape about 1 cup of the Caramel Frosting onto the cake on the stand and spread it to the edge. Top with the second cake layer. Pour the remaining frosting on top; quickly spread it over and around the cake to cover completely. Let the frosting cool for at least 2 hours before serving. —Lisa Donovan
CARAMEL FROSTING
Total 25 min; Makes about 3 cups
3 sticks unsalted butter
3 cups sugar
11/2 cups buttermilk
1 Tbsp. baking soda
1 tsp. pure vanilla extract
In a large, heavy-bottomed saucepan, melt the butter over moderately high heat. Stir in the sugar, buttermilk and baking soda. Cook, stirring constantly, until the mixture foams up and then subsides, 5 to 7 minutes. Continue cooking, stirring steadily, until the caramel mixture is very dark brown and reaches 240° on a candy thermometer, about 10 minutes. Carefully pour the mixture into the bowl of a stand mixer fitted with the paddle, add the vanilla and beat at low speed for 3 minutes, until thickened but still pourable. Use the frosting immediately. —LD
Plum Upside-Down Cake
Active 40 min; Total 2 hr 15 min Makes one 9-inch cake
This pretty plum cake from pastry chef Joanne Chang of Flour Bakery + Café in Boston and Cambridge is moist and buttery, with plenty of sweet and tangy caramelized plums on top.
PLUMS
3/4 cup sugar
2 Tbsp. unsalted butter, softened
11/2 lbs. medium plums (about 6), pitted and cut into 1/2-inch-thick wedges
CAKE
1/2 cup crème fraîche
2 Tbsp. whole milk
2 tsp. pure vanilla extract
11/2 cups all-purpose flour
2/3 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
11/2 sticks unsalted butter, softened
2 large eggs, beaten
Whipped cream, for serving
1. Prepare the plums Preheat the oven to 350°. In a small saucepan, combine the sugar and 1/3 cup of water and bring to a boil without stirring. Cook over high heat, washing down the side of the saucepan with a wet pastry brush, until an amber caramel forms, 5 to 7 minutes. Remove from the heat and whisk in the butter. Immediately pour the caramel into a 9-inch (2 inches deep) metal cake pan. Carefully arrange the plum wedges in the caramel in concentric circles.
2. Make the cake In a small bowl, whisk the crème fraîche with the milk and vanilla. In a large bowl, using a hand mixer, mix the flour with the sugar, baking powder, baking soda and salt. At low speed, beat in the butter until the mixture resembles moist crumbs, about 30 seconds. Beat in the eggs at low speed until incorporated, then beat the batter at medium-high speed until light and fluffy, about 1 minute; scrape down the side of the bowl. At medium speed, beat in the crème fraîche mixture until smooth, about 30 seconds. Scrape the batter over the plums and gently spread in an even layer.
3. Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy. Let cool in the pan on a rack for 30 minutes, then invert the cake onto a serving plate. Cut into wedges and serve warm or at room temperature with whipped cream. —Joanne Chang
MAKE AHEAD The cake can be stored in an airtight container overnight.
Chocolate Ice Cube Cake
Active 1 hr; Total 2 hr 30 min plus 1 hr chilling; Makes one 9-by-13-inch cake
For her blog, Global Table Adventure, Sasha Martin cooked a recipe from every country in the world. Her entry for Serbia was this striking dessert: a light chocolate sponge cake soaked in orange blossom syrup and topped with vanilla custard and chocolate.
CUSTARD
3 cups whole milk
2/3 cup sugar
1 vanilla bean—split lengthwise, seeds scraped, pod reserved
2/3 cup all-purpose flour
2 sticks unsalted butter, cut into tablespoons, at room temperature
CAKE
Unsalted butter, for greasing
1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/2 tsp. baking powder
6 large egg whites
1/3 cup sugar
6 large egg yolks, beaten
SYRUP
1 cup sugar
3/4 tsp. orange blossom or rose water (optional)
CHOCOLATE TOPPING
8 oz. semisweet chocolate, finely chopped
1/3 cup vegetable oil
1. Make the custard In a saucepan, combine the milk, sugar and vanilla bean and seeds and bring to a simmer. Cook over moderate heat, stirring, until the sugar dissolves. In a blender, combine the flour and half of the hot milk mixture (but not the vanilla bean) and puree until smooth. Add the flour-milk mixture to the milk in the saucepan and cook over moderately low heat, whisking frequently, until thickened, about 8 minutes. Strain the custard into a medium bowl; discard the vanilla bean. Let cool until warm, then whisk in the butter a few pieces at a time. Press a piece of plastic wrap on the surface of the custard and chill for about 1 hour, or until firm.
2. Meanwhile, make the cake Preheat the oven to 350°. Butter a 9-by-13-inch cake pan. In a medium bowl, whisk the cocoa powder with the flour and baking powder. In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until foamy, 2 minutes. With the machine on, add the sugar 1 tablespoon at a time and beat until the whites are glossy and stiff, 8 to 10 minutes. Fold in the egg yolks, then fold in the dry ingredients. Scrape the batter into the prepared pan and smooth the surface. Bake for about 25 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool slightly.
3. Meanwhile, make the syrup In a medium saucepan, combine the sugar, orange blossom water, if using, and 1 cup of water and bring to a simmer. Cook over moderate heat, stirring, until the sugar dissolves, about 2 minutes. Let the syrup cool to room temperature.
4. Using a fork or skewer, poke holes all over the top of the cake. Pour the syrup evenly over the warm cake. Let stand until the cake is completely cool, about 1 hour. Run a sharp knife around the edge of the cake and invert it onto a rectangular platter.
5. Make the chocolate topping In a medium heatproof bowl set over a saucepan of simmering water, melt the chocolate, about 2 minutes. Remove the bowl from the pan and whisk in the oil. Let the chocolate topping cool completely.
6. Using an offset spatula or the back of a spoon, spread the custard in an even layer all over the top of the cake. Carefully pour the chocolate on top of the custard and spread in an even layer. Chill until the chocolate sets, about 1 hour. Serve cold. —Sasha Martin
GLUTEN-FREE CHOCOLATE-CHILE CAKES
Gluten-Free Chocolate-Chile Cakes
Active 30 min; Total 4 hr plus 24 hr draining; Makes 12 cupcakes
These fudgy flourless chocolate cakes have a surprise ingredient: beets. The tangy yogurt frosting coupled with a little heat from cayenne and crushed pepper makes them fun to eat.
2 cups full-fat plain probiotic yogurt
2 Tbsp. honey
1 Tbsp. plus 1/2 tsp. pure vanilla extract
1/2 lb. Medjool dates, pitted
5 oz. cooked beets, chopped (2 cups)
4 Tbsp. unsalted butter, melted and cooled
1/2 tsp. tamari (optional)
1/2 tsp. baking soda
1/2 cup unsweetened cocoa powder
1 tsp. cinnamon
1/8 tsp. cayenne
Pinch of sea salt
3 large eggs
Grated dark chocolate and crushed red pepper, for garnish
1. Line a sieve with cheesecloth and place it over a bowl. Add the yogurt, cover with plastic wrap and refrigerate for 24 hours to drain until thick. Transfer the yogurt to a medium bowl and stir in the honey and 1/2 teaspoon of the vanilla; refrigerate.
2. Preheat the oven to 350°. Line 12 muffin cups with paper liners. In a food processor, combine the dates, beets, butter, tamari (if using), baking soda and the remaining 1 tablespoon of vanilla and puree until smooth. Scrape down the side of the bowl. Add the cocoa powder, cinnamon, cayenne, salt and eggs and puree until well blended and smooth.
3. Spoon the batter into the muffin cups and bake until a cake tester inserted in the center of a cake comes out clean, about 30 minutes. Transfer the cakes to a rack to cool completely, then refrigerate them until cold, at least 3 hours or overnight.
4. Peel the paper liners off the cakes. Dollop the yogurt frosting on top of the cakes; garnish with grated chocolate and crushed red pepper. Serve cold. —Jasmine and Melissa Hemsley
Black-and-White Cupcakes
Active 40 min; Total 1 hr 30 min; Makes 12
CUPCAKES
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
6 Tbsp. unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
21/2 tsp. pure vanilla extract
FROSTING
2 sticks unsalted butter, softened
4 cups confectioners’ sugar
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
4 Tbsp. milk
1/2 cup unsweetened cocoa powder
1. Make the cupcakes Preheat the oven to 350° and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk the flour with the cocoa powder, baking powder, salt and baking soda. In a large bowl, using a hand mixer, beat the butter with the granulated sugar at medium-high speed until fluffy. Beat in the eggs 1 at a time, then beat in the sour cream and vanilla until smooth. At low speed, beat in the dry ingredients. Scoop the batter into the lined muffin cups.
2. Bake the cupcakes in the center of the oven for about 17 minutes, until springy and a toothpick inserted in the centers comes out clean. Let cool slightly in the pan, then transfer to a rack to cool completely.
3. Meanwhile, make the frosting In a large bowl, using a hand mixer, beat the butter at medium speed until smooth. Add the confectioners’ sugar, vanilla, salt and 2 tablespoons of the milk and beat at low speed just until combined, then beat at medium speed until smooth. Scrape half of the vanilla frosting into a medium bowl. Add the cocoa powder and the remaining 2 tablespoons of milk to the frosting in the large bowl and beat at low speed until fully incorporated.
4. Lay a large sheet of plastic wrap on a work surface with the long side facing you. Using a small spatula, spread the vanilla frosting in a 3-inch-wide strip down the center of the plastic wrap. Spread the chocolate frosting in a 3-inch-wide strip alongside the vanilla. Using the plastic, fold the chocolate frosting over the vanilla, twisting one end of the plastic to seal. Pull the twisted end of the plastic through a pastry bag fitted with a large star tip and cut off the protruding plastic at the tip. Refrigerate the frosting until barely firm, about 15 minutes. Pipe onto the cupcakes and serve. —Justin Chapple
Triple-Layer Sour Cream Chocolate Cake
Active 1 hr 15 min; Total 2 hr 45 min Serves 12
CAKE
Unsalted butter, for greasing
3 cups cake flour, plus more for dusting
9 oz. unsweetened chocolate, finely chopped
2 cups hot brewed coffee
1 Tbsp. pure vanilla extract
4 large eggs, at room temperature
1 cup canola oil
1 cup sour cream, at room temperature
3 cups sugar
11/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. fine sea salt
GANACHE
11/2 cups heavy cream
11/2 sticks unsalted butter, cut into 1-inch pieces
1/2 cup sugar
1/2 tsp. fine sea salt
11/2 lbs. semisweet chocolate, finely chopped
1/3 cup hot brewed coffee
11/2 tsp. pure vanilla extract
Sugared cranberries, for garnish (see Note)
1. Make the cake Preheat the oven to 350° and position the racks in the center and lower thirds. Butter three 9-by-2-inch round cake pans and line with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
2. In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted. In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream. Gradually whisk in the melted chocolate mixture until smooth.
3. In a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well. At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.
4. Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter to release any air bubbles. Bake for about 35 minutes, until a toothpick inserted in the center of each cake comes out clean; shift the pans halfway through baking. Let the cakes cool completely, then carefully invert onto a rack and peel off the parchment.
5. Meanwhile, make the ganache In a medium saucepan, bring the cream, butter, sugar and salt just to a simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until smooth. Stir in the coffee and vanilla. Let the ganache cool completely, stirring occasionally.
6. Transfer 1 cake to a plate. Spoon one-fourth of the ganache on top and spread in an even layer. Top with another cake and one-fourth of the ganache. Cover with the third cake and spread the remaining ganache over the top and side of the cake; decoratively swirl the ganache on top. Top the cake with sugared cranberries, cut into wedges and serve. —Cheryl and Griffith Day
NOTE Toss fresh cranberries in simple syrup, drain and chill. Roll the cranberries in sugar and spread on a plate; chill for about 1 hour before serving.
Skillet Graham Cake with Peaches and Blueberries
Active 1 hr; Total 3 hr 30 min; Serves 10
Instead of cooking this cake on a grill, you can bake it in a 300° oven for the same amount of time.
STREUSEL
3/4 cup graham cracker crumbs
3/4 cup all-purpose flour
1/2 cup light brown sugar
1 stick unsalted butter, softened
1/2 tsp. kosher salt
FRUIT
3 large peaches, each cut into 1-inch wedges
3/4 cup blueberries
1/2 cup granulated sugar
3 Tbsp. fresh lemon juice
1 Tbsp. cornstarch
1 Tbsp. unsalted butter
CAKE
11/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup fine graham cracker crumbs
2 tsp. baking powder
11/2 tsp. kosher salt
1 stick plus 3 Tbsp. unsalted butter, softened
11/4 cups light brown sugar
1/4 cup granulated sugar
3 Tbsp. honey
4 large eggs
11/4 cups buttermilk
1/3 cup canola oil
1 Tbsp. pure vanilla extract
Vanilla ice cream, for serving
1. Make the streusel In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form. Transfer the crumbs to a bowl and press into clumps. Refrigerate until chilled, about 15 minutes.
2. Meanwhile, prepare the fruit Set up a gas grill for indirect grilling, then heat to 300°. In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch. In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat. Scrape the fruit and any juices into the skillet.
3. Make the cake In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt. In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy. Beat in the eggs 1 at a time, then beat in the buttermilk, oil and vanilla. Scrape down the side of the bowl and beat in the dry ingredients until just smooth. Spread the batter in the skillet in an even layer. Scatter the streusel evenly on top.
4. Set the skillet on the grill over indirect heat. Close the grill and bake for about 1 hour and 30 minutes, rotating the skillet every 20 minutes, until a toothpick inserted in the cake comes out clean; keep an eye on the heat to maintain the grill temperature. Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream. —Stephanie Izard
Orange and Olive Oil Cake
Active 30 min; Total 1 hr 15 min plus cooling; Makes one 10-inch cake
Unsalted butter, for greasing
2 cups self-rising flour, plus more for dusting
4 large eggs
1 cup granulated sugar
2 Tbsp. finely grated orange zest
1/2 tsp. kosher salt
1 cup fresh orange juice
1 cup extra-virgin olive oil
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°. Line the bottom of a 10-inch cake pan with parchment paper. Butter the paper and the side of the pan and dust with flour.
2. In a large bowl, using a hand mixer, beat the eggs with the granulated sugar, orange zest and salt. In a medium bowl, combine the orange juice and olive oil. At low speed, gradually beat the orange juice mixture into the egg mixture. Beat in the 2 cups of flour in 3 additions until a smooth batter forms.
3. Scrape the batter into the prepared pan and bake for 45 to 50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely; unmold and discard the paper. Dust with confectioners’ sugar and serve. —Danai Kindeli
Almond-Coconut Orange Cake
Active 40 min; Total 2 hr 45 min; Serves 12
Alice Quillet and Anna Trattles, chef-bakers at Le Bal Café in Paris, pack their macaroon-like cake with coconut and flavor it with pureed oranges.
Unsalted butter, for greasing
11/2 lbs. blood oranges or navel oranges, scrubbed
6 large eggs
23/4 cups granulated sugar
5 cups unsweetened shredded coconut (9 oz.)
3 cups almond flour
1 tsp. baking powder
1/2 cup sliced almonds
2 cups heavy cream
2 Tbsp. confectioners’ sugar
1/4 cup apricot jam melted with 1 tsp. water
1. Preheat the oven to 350°. Brush a 10-inch springform pan with butter. Line the bottom of the pan with parchment paper and butter the paper.
2. Put the oranges in a microwave-safe bowl; add enough water to reach halfway up the side. Cover partially with plastic wrap. Microwave on high power, turning the oranges every 3 minutes, until very soft, about 15 minutes; drain. Quarter the oranges, discarding any seeds. In a food processor, puree until smooth, 2 to 3 minutes.
3. In a large bowl, beat the eggs with the granulated sugar. Whisk in 11/2 cups of the orange puree. Using a spatula, fold in the coconut, almond flour and baking powder. Scrape the mixture into the prepared pan and smooth the top. Sprinkle the sliced almonds over the cake and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 45 minutes. Let cool slightly on a rack.
4. In a bowl, whip the cream with the confectioners’ sugar and fold in the remaining 1/4 cup of orange puree.
5. Brush the melted jam over the warm cake and let cool. Unmold the cake and serve with the orange whipped cream. —Alice Quillet and Anna Trattles
GRAPEFRUIT CORNMEAL CAKE
Grapefruit Cornmeal Cake
Active 40 min; Total 2 hr 30 min; Serves 12
CAKE
11/2 sticks unsalted butter, melted and cooled, plus more for greasing
11/2 cups all-purpose flour
1/2 cup medium-grind cornmeal
11/2 cups granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
3 large eggs
1 Tbsp. finely grated grapefruit zest plus 1/4 cup fresh grapefruit juice
GLAZE
2 cups confectioners’ sugar, sifted
1/4 cup poppy seeds
1/4 cup fresh grapefruit juice
1. Make the cake Preheat the oven to 350°. Butter a 9-inch cake pan. Line the bottom with parchment paper and butter the paper.
2. In a medium bowl, whisk the flour with the cornmeal, granulated sugar, baking powder and salt. In another medium bowl, whisk the melted butter with the eggs, grapefruit zest and grapefruit juice. While whisking constantly, add the butter mixture to the flour mixture in a slow, steady stream. Whisk until well blended. Scrape the batter into the prepared pan and bake for about 40 minutes, until golden and a cake tester inserted in the center comes out clean.
3. Transfer the cake to a rack to cool for 10 minutes. Run a sharp paring knife around the edge of the cake, then invert it onto the rack. Peel off the parchment paper. Carefully flip the cake right side up and set the rack over a baking sheet. Let cool until warm, about 30 minutes.
4. Meanwhile, make the glaze In a medium bowl, mix the confectioners’ sugar and poppy seeds. While whisking constantly, slowly drizzle in the grapefruit juice until a smooth, thick glaze forms. Pour the glaze all over the top of the warm cake and spread evenly over the top and side. Let stand until set, about 30 minutes. —Kay Chun
MAKE AHEAD The cake can be stored in an airtight container at room temperature for up to 3 days.
Almond Cake with Mixed Berries
Active 30 min; Total 1 hr 40 min plus cooling; Makes one 9-inch cake
At her cooking school, The Courtyard Kitchen at Dar Namir in Fez, Morocco, Tara Stevens bakes berries into this dense, moist cake that she tops with even more fruit. Students eat it for breakfast; it’s so popular that she usually has to make extra.
Baking spray
1 lb. blanched almond flour (21/4 cups)
2 tsp. baking powder
Pinch of kosher salt
1 lb. mixed raspberries, blueberries and strawberries, or pitted fresh cherries
6 large eggs
1 cup granulated sugar
1 tsp. rose water (optional)
Confectioners’ sugar, for dusting
Crème fraîche, for serving
1. Preheat the oven to 325°. Lightly coat a 9-inch springform cake pan with baking spray and line the bottom with parchment.
2. In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one-third of the berries in a small bowl for garnish.
3. In a large bowl, using a hand mixer, beat the eggs with the granulated sugar and rose water, if using, at medium-high speed until very thick and glossy, about 12 minutes. Fold in the almond flour mixture and the remaining berries in 3 alternating batches, ending with the almond flour, just until blended. Scrape the batter into the prepared pan and smooth the surface.
4. Bake the cake for about 55 minutes, until a tester inserted in the center comes out clean. Transfer to a rack and let cool for 10 minutes. Unmold the cake and let cool completely.
5. Top the cake with the reserved berries and dust with confectioners’ sugar. Serve with crème fraîche. —Tara Stevens
Pistachio Cake with Orange Cream and Lavender Honey
Active 30 min; Total 1 hr plus cooling Serves 8 to 10
This extra-nutty cake, inspired by one from Food Network star Anne Burrell, gets a double dose of pistachio flavor from chopped nuts and creamy pistachio paste (available from kingarthurflour.com).
11/2 sticks unsalted butter, at room temperature, plus more for greasing
11/2 cups all-purpose flour, plus more for dusting
11/4 cups unsalted pistachios (7 oz.)
1 tsp. baking powder
1/4 tsp. kosher salt
1 cup plus 1 tsp. sugar
1/2 cup (5 oz.) pistachio paste
1 tsp. pure vanilla extract
3 large eggs
1/2 cup mascarpone
1/4 cup sour cream
1/2 tsp. finely grated orange zest
Chopped candied oranges and lavender honey, for garnish
1. Preheat the oven to 325°. Butter and flour a 9-inch cake pan. In a food processor, pulse the pistachios until finely chopped. In a medium bowl, whisk the 11/2 cups of flour with the baking powder and salt. In a large bowl, combine the 11/2 sticks of butter, 1 cup of the sugar, the pistachio paste and vanilla. Using a hand mixer, beat the butter mixture at medium speed until fluffy, about 3 minutes. Beat in the eggs 1 at a time, then beat in the flour mixture at low speed just until incorporated. Fold in 1 cup of the chopped pistachios. Spread the batter in the prepared pan and bake for about 35 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool completely, about 2 hours.
2. In a small bowl, whisk the mascarpone with the sour cream, the remaining 1 teaspoon of sugar and the orange zest. Cut the pistachio cake into wedges and serve with a big dollop of the orange cream, candied orange and a drizzle of lavender honey. Garnish the slices with the remaining chopped pistachios and serve. —Koren Grieveson
Sticky Toffee Pudding Cake
Active 45 min; Total 1 hr 30 min Makes one 10-inch cake
Rich and buttery, this killer sticky toffee cake soaks up great flavor from a brandy-spiked caramel sauce.
CAKE
11/2 cups chopped pitted dates (9 oz.)
1 tsp. baking soda
11/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
4 Tbsp. unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 tsp. pure vanilla extract
SAUCE
11/4 cups dark brown sugar
1 stick unsalted butter, cubed
1/2 cup heavy cream
2 tsp. brandy
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1. Make the cake Preheat the oven to 350°. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper. In a saucepan, cover the dates with 1 cup of water; bring to a boil. Remove the pan from the heat and whisk in the baking soda; it will foam up. Let cool slightly.
2. In a medium bowl, sift the flour with the baking powder and salt. In a stand mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until light and fluffy, 1 to 2 minutes. Beat in the eggs and vanilla. In 2 alternating batches, beat in the dry ingredients and the date mixture until just incorporated. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 10 minutes.
3. Meanwhile, make the sauce In a medium saucepan, bring the brown sugar, butter and heavy cream to a boil over moderate heat, whisking to dissolve the sugar. Simmer over moderately low heat, whisking, for 2 minutes. Remove from the heat; whisk in the brandy, vanilla and salt. Keep warm.
4. Turn the cake out onto a rack and peel off the parchment. Carefully return the cake, top side down, to the pan. Using a skewer, poke 15 to 20 holes in it. Pour half of the warm sauce over the cake and let stand until absorbed, about 5 minutes. Invert onto a platter and poke another 15 to 20 holes in the top. Pour the remaining sauce over the top. Serve warm. —Abigail Quinn
Party Cake with Whipped Cream and Raspberries
Active 30 min Total 1 hr 30 min plus overnight resting Makes one 9-inch-square cake
11/2 sticks unsalted butter, softened, plus more for greasing
23/4 cups all-purpose flour
11/4 cups granulated sugar
1 Tbsp. baking powder
1/2 tsp. fine sea salt
3/4 cup whole milk, at room temperature
3 large eggs, at room temperature
2 tsp. pure vanilla extract
1/2 cup heavy cream
1 Tbsp. confectioners’ sugar
2 Tbsp. seedless raspberry jam mixed with 1 tsp. hot water
Raspberries, for garnish
1. Preheat the oven to 350°. Line a 9-inch-square baking pan with foil; allow 2 inches of overhang on two sides. Butter the foil.
2. In a large bowl, using a hand mixer at low speed, mix the flour, granulated sugar, baking powder and salt. Add the 11/2 sticks of butter, milk, eggs and vanilla and beat at medium speed until smooth, 1 to 2 minutes. Spread the batter in the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean. Let cool on a rack, then cover with foil and let stand at room temperature overnight.
3. In a large bowl, using a hand mixer, beat the cream with the confectioners’ sugar at high speed until firm, 1 to 2 minutes. Unmold the cake; peel off the foil. Spread the raspberry jam over the cake and top with the whipped cream. Garnish with raspberries and serve. —Kamran Siddiqi
SWEET SEMOLINA CAKE WITH ROSE WATER
Sweet Semolina Cake with Rose Water
Active 30 min; Total 3 hr Makes one 8-inch cake
This easy and quick-to-make Middle Eastern semolina cake from blogger Sasha Martin is dense but moist. She recommends serving it with a hefty dollop of whipped cream and a strong cup of tea.
CAKE
1/4 cup ghee (clarified butter), melted, plus more for greasing
3 cups (17 oz.) fine durum semolina
11/4 cups sugar
1 Tbsp. baking powder
1 tsp. rose water
Slivered almonds, for garnish
SYRUP
1/2 cup sugar
1 Tbsp. fresh lemon juice
1/4 tsp. rose water
Whipped cream, for serving
1. Make the cake Grease an 8-inch round cake pan. In a large bowl, combine all of the ingredients except the almonds. Add 11/4 cups of warm water and mix with a wooden spoon until a thick batter forms. Scrape the batter into the prepared pan and let rest at room temperature until set and semi-firm, about 30 minutes.
2. Preheat the oven to 325°. Using the tip of a sharp paring knife, score the top of the cake in a diamond pattern, cutting 1/4 inch deep into the cake. Place a few almond slivers in each diamond, pressing gently to help them adhere. Bake the cake until golden and a cake tester inserted in the center comes out clean, 45 minutes. Transfer to a rack and let cool for 30 minutes.
3. Meanwhile, make the syrup In a small saucepan, combine the sugar, lemon juice, rose water and 1/2 cup of water and bring to a simmer. Cook over moderate heat, stirring, until the sugar dissolves, about 2 minutes. Let cool.
4. Using a sharp paring knife, cut the cake along the score lines all the way to the bottom of the pan. Pour the syrup evenly all over the cake. Let the cake stand for at least 1 hour or overnight to absorb the syrup. Serve with whipped cream. —Sasha Martin
PORTER BUNDT CAKE WITH WHISKEY-CARAMEL SAUCE
Porter Bundt Cake with Whiskey-Caramel Sauce
Active 1 hr; Total 1 hr 50 min; Serves 8 to 10
CAKE
11/2 cups porter
1 cup unsulfured molasses
11/2 tsp. baking soda
1/4 cup pure maple syrup
11/2 sticks unsalted butter, softened, plus more for greasing
3 cups all-purpose flour, plus more for dusting
11/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. fine sea salt
1/3 cup cocoa nibs
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
SAUCE
1 cup granulated sugar
1/4 cup heavy cream
1/4 cup whiskey
1. Make the cake Preheat the oven to 350°. In a large saucepan, whisk 1 cup of the porter with the molasses and bring just to a boil. Remove from the heat, stir in the baking soda and let cool completely.
2. In a medium saucepan, whisk the maple syrup with the remaining 1/2 cup of porter and bring to a boil. Reduce the heat and simmer, stirring occasionally, until reduced by half and syrupy, about 20 minutes. Let cool completely.
3. Meanwhile, butter a 10-inch Bundt pan and dust with flour; shake off the excess. In a large bowl, whisk the 3 cups of flour with the baking powder, cinnamon, nutmeg, salt and cocoa nibs. In a stand mixer fitted with the whisk, beat the 11/2 sticks of butter with the brown and granulated sugars at medium speed until fluffy. Beat in the eggs, 1 at a time, until just incorporated. At low speed, beat in the cooled porter-molasses mixture, then gradually beat in the dry ingredients.
4. Scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes. Invert the warm cake onto a rack and brush with the cooled porter-syrup mixture.
5. Make the sauce In a medium saucepan, combine the sugar with 1/4 cup of water and bring to a boil. Cook over moderately high heat, without stirring, until an amber caramel forms. Remove from the heat and whisk in the cream and whiskey. Cook over low heat for 1 minute. Let cool slightly.
6. Cut the cake into wedges and serve, passing the warm whiskey caramel at the table. —Courtney Contos
No-Bake Bananas Foster Cheesecake
Active 1 hr; Total 4 hr; Serves 10 to 12
Star chef Tyler Florence sets his mousse-like cheesecake in the fridge, then tops it with sweet and boozy bananas.
CHEESECAKE
Baking spray
11/2 cups sugar
1 packet unflavored powdered gelatin
1 cup hot water
3 cups fresh ricotta cheese (about 11/2 lbs.)
8 oz. cream cheese, at room temperature
1 tsp. finely grated lemon zest plus 3 Tbsp. fresh lemon juice
1/2 tsp. pure vanilla extract
24 whole graham crackers (1 lb.), broken up
1/4 tsp. ground cinnamon
4 Tbsp. unsalted butter, softened
BANANAS FOSTER
4 Tbsp. unsalted butter
1 cup sugar
1/2 tsp. ground cinnamon
Pinch of ground allspice
Pinch of kosher salt
1/4 cup amaretto
1/4 cup dark rum
4 ripe bananas, sliced 1/3 inch thick
1. Make the cheesecake Coat a 21/2-quart glass bowl with nonstick spray and line with plastic wrap, allowing 6 inches of overhang all around.
2. In a medium bowl, whisk 1/2 cup of the sugar with the gelatin. Stir in the hot water and let stand for 3 minutes, then whisk to dissolve the sugar and gelatin.
3. In a stand mixer fitted with the paddle, beat the ricotta with the cream cheese at medium speed until smooth. With the machine on, gradually beat in the gelatin mixture, then beat in the lemon zest, lemon juice and vanilla. Scrape the cheesecake mixture into the prepared bowl and cover with the overhanging plastic. Refrigerate until nearly set, about 1 hour.
4. Meanwhile, in a food processor, pulse the graham crackers with the cinnamon until fine crumbs form. Transfer to a heatproof medium bowl.
5. In a medium saucepan, combine the remaining 1 cup of sugar with 1/2 cup of water and cook over moderate heat until it reaches 330° on a candy thermometer, 5 to 7 minutes. Remove from the heat and whisk in the butter. Immediately pour over the graham cracker crumbs and stir quickly until evenly moistened; clumps will form.
6. Uncover the cheesecake and sprinkle the graham cracker mixture evenly on top; pack it gently onto the surface of the cake. Cover and refrigerate until the cake is completely set, at least 2 hours or overnight.
7. Make the bananas Foster In a large saucepan, melt the butter with the sugar. Cook over moderate heat, swirling the pan, until a very light caramel forms, 5 to 7 minutes. Stir in the cinnamon, allspice and salt and cook, swirling, for 30 seconds. Add the amaretto and rum and, very carefully, using a long-handled match, ignite the alcohol. When the flame subsides, stir in the bananas. Let cool.
8. Unwrap the cake and carefully invert onto a rimmed serving plate. Spoon the bananas Foster over the top and serve right away. —Tyler Florence
No-Bake White Chocolate Cheesecake with Strawberries
Active 45 min; Total 4 hr Makes one 9-inch cake
CRUST
11/2 cups graham cracker crumbs (7 oz.)
1 stick unsalted butter, melted
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
Pinch of fine sea salt
FILLING
7 oz. white chocolate, finely chopped
1 lb. cream cheese, at room temperature
1 cup confectioners’ sugar
11/2 tsp. vanilla bean paste or 1 tsp. pure vanilla extract
1/4 tsp. finely grated orange zest
1/4 tsp. finely grated lemon zest
1 cup heavy cream
3 Tbsp. strawberry jam mixed with 1 tsp. hot water
Quartered strawberries, for garnish
1. Make the crust In a medium bowl, mix the graham cracker crumbs with the butter, sugar, vanilla and salt until evenly moistened. Press the crumbs over the bottom of a 9-inch round springform pan. Freeze until firm, about 20 minutes.
2. Meanwhile, make the filling In a microwave-safe bowl, microwave the white chocolate on high power in 10-second intervals until just melted. Let cool slightly.
3. In a stand mixer fitted with the paddle, beat the cream cheese with the confectioners’ sugar, vanilla bean paste and orange and lemon zests until smooth. Gradually beat in the white chocolate. Scrape the mixture into a large bowl.
4. Wipe out the bowl of the stand mixer and add the cream to it. Attach the whisk and beat the cream at high speed until firm peaks form. Stir one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until no streaks remain. Spread the cheesecake filling over the chilled crust in an even layer. Cover with foil and refrigerate for at least 3 hours or overnight.
5. Unmold the cheesecake. Top with the strawberry jam, garnish with quartered strawberries and serve. —Kamran Siddiqi
Pralinella Icebox Cakes
Active 1 hr; Total 2 hr plus overnight setting Serves 10
For this outrageous chocolate and nut dessert, L.A. chef Courtney McBroom layers crisp cookies with a creamy Nutella filling, then garnishes the stacks with candied pecans.
CAKES
1 cup pecans (4 oz.)
1 stick plus 6 Tbsp. unsalted butter, softened
1/2 cup plus 2 Tbsp. light brown sugar
1/4 cup plus 2 Tbsp. granulated sugar
3/4 tsp. pure vanilla extract
2 cups all-purpose flour
6 Tbsp. unsweetened cocoa powder
1/4 tsp. baking soda
3/4 tsp. kosher salt
3 Tbsp. whole milk
FILLING
2 cups heavy cream
1 cup Nutella
Chopped candied pecans, for garnish
1. Make the cakes Preheat the oven to 350°. Spread the pecans in a pie plate and toast until golden, 8 to 10 minutes. Let cool, then very coarsely chop.
2. In a large bowl, beat the butter with both sugars and the vanilla until fluffy. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt. Beat the dry ingredients and the milk into the butter mixture in 3 alternating batches; beat in the pecans until just incorporated. On a work surface, divide the dough into 2 pieces. Roll each piece to a 51/2-inch log, about 21/4 inches in diameter. Wrap the logs in plastic and refrigerate until firm, 1 hour.
3. Preheat the oven to 325°. Line 2 large baking sheets with parchment paper. Remove 1 log of dough from the plastic. Using a thin knife, cut the log crosswise into 1/4-inch-thick slices and arrange on the baking sheets. One log should yield 20 cookies.
4. Bake the cookies for 12 to 15 minutes, until just firm. Let cool for 5 minutes, then transfer to a rack to cool. Let the baking sheets cool, then repeat Steps 3 and 4 with the second log of dough.
5. Make the filling In a medium bowl, beat the cream and Nutella until stiff. For each cake stack, set a cookie on a platter and top with 1 tablespoon of the filling. Top with another cookie and another 1 tablespoon of filling. Repeat to make 2 more layers. Repeat with the remaining cookies and filling to make 9 more stacks. Tent the platter with plastic wrap and refrigerate the cakes overnight. Garnish with candied pecans before serving. —Courtney McBroom
MAKE AHEAD The cakes can be stored in an airtight container for 3 days.
Date and Almond Fudge with Sesame and Coconut
Active 20 min; Total 1 hr 20 min Makes about 5 dozen 1-inch squares
Melissa and Jasmine Hemsley, the sisters behind the wellness blog Hemsley + Hemsley, make this minimalist vegan recipe with two healthy fats, coconut oil and roasted almond butter.
14 oz. pitted Medjool dates (2 cups), plus sliced dates for garnish
1 cup roasted almond butter
1/4 cup extra-virgin coconut oil
1/2 tsp. pure vanilla extract
Flaky sea salt, sesame seeds and unsweetened shredded coconut, for garnish
1. Line an 8-inch square baking dish with parchment paper, leaving 1 inch of overhang. In a food processor, combine the 2 cups of dates with the almond butter, coconut oil and vanilla and puree until a smooth paste forms. Scrape the mixture into the prepared pan and, using your fingertips or a spatula, press it into an even layer. Garnish with sliced dates, flaky sea salt, sesame seeds and shredded coconut, pressing gently to help them adhere. Refrigerate until firm, about 1 hour.
2. Cut the fudge into 1-inch squares and serve cold. —Jasmine and Melissa Hemsley
CHOCOLATE-PEANUT BUTTER SWISS ROLLS
Chocolate-Peanut Butter Swiss Rolls
Active 1 hr; Total 3 hr 30 min; Makes 12
Tiffany MacIsaac of Washington, DC’s Buttercream Bakeshop describes her take on Ho Hos as “perfect little packages of rich, rich chocolate and peanut butter.”
CAKE
Baking spray
2 cups granulated sugar
1 cup all-purpose flour
2 Tbsp. unsweetened cocoa powder
11/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt
2 large eggs
1/2 cup whole milk
2 Tbsp. unsalted butter
1 tsp. pure vanilla extract
1 tsp. ground instant espresso
PEANUT BUTTER FILLING
11/2 sticks unsalted butter, at room temperature
1/3 cup confectioners’ sugar, sifted
1/2 cup creamy peanut butter
1/8 tsp. kosher salt
1 Tbsp. whole milk
1/2 tsp. pure vanilla extract
GANACHE
9 oz. bittersweet chocolate, finely chopped
11/2 Tbsp. unsalted butter, at room temperature
3 Tbsp. light corn syrup
Pinch of kosher salt
1 cup plus 2 Tbsp. heavy cream
Flaky sea salt or chopped peanuts, for garnish
1. Make the cake Preheat the oven to 325°. Liberally grease a large rimmed baking sheet with baking spray. Line the sheet with parchment paper and liberally grease the paper.
2. In a large bowl, sift the granulated sugar, flour, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk the eggs with the milk.
3. In a small saucepan, combine the butter, vanilla and espresso powder with 1/2 cup of water and bring to a simmer, stirring to dissolve the espresso. Drizzle the hot mixture over the dry ingredients. Add the egg mixture and whisk until smooth. Scrape the batter onto the prepared sheet and spread in an even layer. Bake for about 20 minutes, until set and a cake tester inserted in the center of the cake comes out clean (the cake will look wet). Transfer the sheet to a rack and let cool.
4. Meanwhile, make the peanut butter filling In a medium bowl, using a hand mixer, beat the butter with the confectioners’ sugar at medium speed until light, about 2 minutes. Beat in the peanut butter and salt, scraping down the bowl as necessary. Beat in the milk and vanilla.
5. Line a large baking sheet with parchment paper and generously grease it with baking spray. Invert the cooled cake onto the prepared sheet. Peel the parchment paper off the cake; it will be sticky. Cut the cake in half lengthwise, then crosswise. Spread the filling all over the cake pieces, leaving a 1/4-inch border all around the sides. Roll up the cakes lengthwise (the parchment will come off easily) to form 4 logs. Refrigerate for 1 hour.
6. Make the ganache In a bowl, combine the chocolate, butter, corn syrup and salt. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate mixture and whisk until smooth. Let cool.
7. Line another large baking sheet with parchment paper. Cut each cake log into 3 equal pieces. Working with 1 piece at a time and using a fork or skewer, dip the logs into the ganache to coat all over, letting the excess drip off. Transfer the cakes to the prepared sheet and sprinkle with flaky salt or peanuts. Freeze until firm, about 1 hour, before serving. —Tiffany MacIsaac
Honey-Walnut Bars
Active 30 min; Total 1 hr plus cooling Makes 24
SHORTBREAD
11/2 sticks cold unsalted butter, cut into 1/2-inch dice
11/2 cups all-purpose flour
1/3 cup granulated sugar
1/2 tsp. flaky sea salt, such as Maldon
WALNUT CARAMEL
11/2 sticks unsalted butter, softened
1/2 cup honey
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 tsp. kosher salt
1 tsp. flaky sea salt
1 tsp. pure vanilla extract
1/2 cup heavy cream
1 cup walnut halves plus 1 cup coarsely chopped walnuts
1. Make the shortbread Preheat the oven to 350°. Line a 9-by-13-inch pan with parchment paper, allowing 1 inch of overhang on the long sides. In the bowl of a stand mixer fitted with the paddle, mix the butter with the flour, sugar and salt at medium speed until a crumbly dough forms, about 6 minutes. Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20 minutes.
2. Bake the shortbread for 25 minutes, until golden brown; rotate the pan from front to back halfway through baking. Transfer to a rack and let cool completely.
3. Meanwhile, make the walnut caramel In a medium saucepan, melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook, stirring occasionally, until the caramel reaches 220° on a candy thermometer, 2 to 3 minutes. Carefully add the cream and cook until the mixture reaches 238°, 3 to 4 minutes. Stir in all of the walnuts and cook until fragrant and toasty and slightly thickened, about 3 minutes longer.
4. Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve. —Mindy Segal
MAKE AHEAD The bars can be refrigerated for up to 5 days.
HOMEMADE CANDY
Mirracole Morsels in Kingston, Washington, makes peanut butter candy squares that are as flaky as the inside of a Butterfinger bar. Essential to the recipe, according to owner NICOLE HALEY, are the best, freshest peanuts you can find and the aerating power of baking soda to achieve the light, layered texture.
Miracle Peanut Butter Crunch
Total 20 min plus cooling Makes about 3 dozen candies
1 cup sugar
3/4 cup light corn syrup
1 Tbsp. unsalted butter
11/2 cups natural peanut butter
1 cup coarsely chopped roasted peanuts
3/4 tsp. kosher salt
3/4 tsp. pure vanilla extract
1/2 tsp. baking soda
1. Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and 2 tablespoons of water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
2. Meanwhile, in a large heatproof microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well.
3. In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
4. Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast.
5. Immediately scrape the hot candy into the prepared pan and press into a flat, even layer. Let cool completely. Peel off the foil and cut the candy into squares.
MAKE AHEAD Cut or uncut, the candy can be stored in an airtight container at room temperature for up to 2 weeks.
STEP-BY-STEP
START THE CARAMEL In a saucepan, boil sugar with light corn syrup, water and unsalted butter.
MELT THE PEANUT MIXTURE Microwave at high power until hot to the touch.
MAKE THE CANDY Using a heatproof spatula, fold the hot caramel into the hot peanut butter mixture.
MAKE THE PEANUT MIXTURE Add chopped peanuts and salt to peanut butter, then mix until fully blended.
FINISH THE CARAMEL When it reaches 285°, aerate by stirring in the baking soda-vanilla mixture.
SHAPE THE CANDY Scrape into a foil-lined pan and smooth the surface, pressing down with the spatula.
GIFTWORTHY TREATS
This flaky, crisp and chewy candy is supremely giftable: It can be made two weeks ahead of time.
Salted Caramel-Filled Fudge Brownies
Active 30 min; Total 1 hr 15 min plus cooling; Makes 12
CARAMEL
11/4 cups sugar
3/4 cup heavy cream
4 Tbsp. unsalted butter
11/2 tsp. flaky sea salt
BROWNIES
2 sticks unsalted butter, plus more for greasing
10 oz. bittersweet chocolate, finely chopped
11/2 cups sugar
1/4 cup unsweetened cocoa powder
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
3 large eggs, chilled
1 cup all-purpose flour
1. Make the caramel In a medium saucepan, cook the sugar with 3 tablespoons of water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl and refrigerate until thickened, about 2 hours.
2. Make the brownies Preheat the oven to 325°. Lightly butter a 9-by-13-inch metal baking pan. Melt the 2 sticks of butter in a heatproof medium bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, the sugar, cocoa powder, vanilla and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Scrape the batter into the prepared pan and bake the brownies for about 40 minutes, until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely.
3. Invert the brownies onto a cutting board and cut in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve. —Anya von Bremzen
MAKE AHEAD The caramel can be refrigerated for 2 weeks. The brownies can be refrigerated for 3 days or frozen for 1 month.
Chocolate-Peppermint Brownies
Active 15 min; Total 45 min plus 2 hr cooling; Makes 24
Pastry chef Claire Ptak of London’s Violet Bakery stirs peppermint extract into her rich brownie batter and also tops the brownies with candy cane pieces. If you can’t find candy canes, use striped peppermint candies.
2 sticks unsalted butter, cut into small pieces, plus more for greasing
1 lb. bittersweet chocolate, chopped
2 tsp. pure peppermint extract
4 large eggs
13/4 cups packed light brown sugar
3/4 cup all-purpose flour
1 tsp. fine sea salt
4 candy canes, crushed (1/3 cup)
1. Preheat the oven to 350°. Butter a 9-by-13-inch baking pan and line with parchment paper; allow 2 inches of overhang on the long sides.
2. In a heatproof bowl, combine two-thirds of the chopped chocolate with the 2 sticks of butter. Set the bowl over a pot of simmering water and stir until melted. Scrape the chocolate into another bowl and let cool slightly. Add the remaining chopped chocolate and the peppermint extract to the heatproof bowl and melt over the simmering water; remove from the heat and let cool slightly.
3. In a medium bowl, whisk the eggs with the brown sugar until combined. Whisk in the chocolate-butter mixture until glossy and thick. Sprinkle the flour and salt into the bowl and stir until just incorporated. Spread the brownie batter in the prepared baking pan. Dollop the peppermint chocolate onto the brownie batter and swirl in with a table knife.
4. Bake the brownies in the center of the oven for 15 minutes. Sprinkle the crushed candy canes on top and bake for 10 to 15 minutes longer, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the pan for at least 2 hours. Cut into squares and serve. —Claire Ptak
Salt-and-Pepper Sandwich Cookies with Strawberry-Lemonade Jam
Active 1 hr; Total 1 hr 30 min plus 4 hr chilling; Makes 18
JAM
1 lb. strawberries, hulled and coarsely chopped
1 Tbsp. finely grated lemon zest plus 2 Tbsp. fresh lemon juice
11/2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt
Pinch of freshly ground pepper
2 Tbsp. Ball Low or No-Sugar Needed Pectin
3/4 cup sugar
COOKIES
4 cups all-purpose flour
2 Tbsp. kosher salt
4 tsp. freshly ground pepper
1 tsp. baking powder
1/2 tsp. baking soda
1 lb. (4 sticks) unsalted butter, softened
3 cups sugar
2 large eggs
1. Make the jam In a medium bowl, mash half of the strawberries with a potato masher. In a medium saucepan, whisk the mashed and chopped strawberries with the lemon zest and juice, the vinegar, salt, pepper and 1/3 cup of water. Sprinkle the pectin evenly on top, then whisk until incorporated. Bring the mixture to a rolling boil over high heat. Whisk in the sugar, return to a boil and cook over high heat until the sugar dissolves, about 1 minute. Remove from the heat and skim off any foam. Let the jam cool. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
2. Make the cookies In a large bowl, whisk the flour with the salt, pepper, baking powder and baking soda until evenly combined. In a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs 1 at a time until incorporated. Add the dry ingredients and beat at low speed until just combined.
3. Preheat the oven to 375°. Using a 11/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange at least 3 inches apart on 2 parchment paper-lined baking sheets. Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
4. To serve, spread 1 heaping tablespoon of the strawberry jam on one side of half the cookies. Sandwich with the remaining cookies and serve. —Christina Tosi
S’mores Bars with Marshmallow Meringue
Active 50 min; Total 2 hr; Makes 12
CRUST
3 cups graham cracker crumbs (12 oz.)
11/2 sticks unsalted butter, melted
2 Tbsp. packed light brown sugar
1/4 tsp. fine sea salt
BROWNIE FILLING
1 stick cold unsalted butter, cubed
4 oz. unsweetened chocolate, chopped
11/4 cups granulated sugar
2 tsp. pure vanilla extract
1/4 tsp. fine sea salt
2 large eggs, at room temperature
1/2 cup all-purpose flour
MERINGUE
3 large egg whites
3/4 cup granulated sugar
1/2 tsp. pure vanilla extract
1/4 tsp. cream of tartar
1. Make the crust Preheat the oven to 350°. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides. In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. Press the crumbs evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes, just until lightly browned. Let cool completely. Leave the oven on.
2. Make the filling In a heatproof medium bowl set over a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes. Remove from the heat and whisk in the sugar, vanilla and salt. Whisk in the eggs until smooth, then stir in the flour until just incorporated. Spread the batter evenly over the cooled crust. Bake for about 25 minutes, until the edges are set but the center is still slightly jiggly. Transfer to a rack and let cool completely.
3. Make the meringue Preheat the broiler. In a heatproof medium bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
4. Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches from the heat until lightly browned at the tips, about 1 minute. Cut into bars and serve. —Cheryl and Griffith Day
Crispy Quinoa Brittle
Active 20 min; Total 1 hr; Makes 1 pound
1 cup quinoa, rinsed
2 Tbsp. canola oil
11/2 cups sugar
1/2 tsp. baking soda
2 Tbsp. toasted sesame seeds
1. Preheat the oven to 350°. Cook the quinoa in a saucepan of boiling water until al dente, about 10 minutes. Drain and spread on a large baking sheet; let cool to room temperature.
2. Drizzle the quinoa with the oil and toss to coat. Bake for 30 minutes, until crisp.
3. In a medium saucepan, cook the sugar over moderately low heat, stirring occasionally, until a deep amber caramel forms, about 8 minutes. Stir in the baking soda, then stir in the quinoa and sesame seeds. Immediately scrape the mixture onto the baking sheet and, working quickly, spread it as thinly as possible. Let cool completely. —Kay Chun
Chocolate Sandwich Cookies
Active 30 min; Total 2 hr 45 min; Makes 16
These sandwich cookies get their pleasantly bitter, intense chocolate flavor from extra-dark or black cocoa powder. The recipe is from Gillian Shaw of Black Jet Baking Company in San Francisco, adapted from Thomas Keller’s cookbook Ad Hoc at Home.
COOKIES
11/2 cups all-purpose flour
1 cup Guittard unsweetened cocoa powder or King Arthur black cocoa
3/4 cup sugar
2 tsp. kosher salt
1/2 tsp. baking soda
2 sticks cold unsalted butter, cut into cubes
FILLING
2 sticks unsalted butter, at room temperature
11/2 tsp. salt
3 cups confectioners’ sugar
11/2 tsp. pure vanilla extract
11/2 tsp. whole milk
1. Make the cookies In a stand mixer fitted with the paddle, mix the flour, cocoa, sugar, salt and baking soda. Add the butter and mix at low speed until the dough is sandy, about 10 minutes. Transfer the dough to a sheet of parchment paper, cover with another sheet of parchment paper and roll out 1/4 inch thick. Transfer to a cookie sheet and refrigerate until completely chilled, about 1 hour, or freeze.
2. Preheat the oven to 350°. Stamp out cookies using a 11/2-inch round cutter and place them on 2 parchment-lined baking sheets 2 inches apart. Bake 1 sheet at a time for about 12 minutes, until slightly firm. Transfer to a rack to cool completely.
3. Meanwhile, make the filling In a large bowl, cream the butter with the salt. Add the confectioners’ sugar, vanilla and milk and beat until light and fluffy. Transfer the filling to a piping bag fitted with a round medium tip.
4. Pipe a mound of filling on the underside of half of the cookies. Top with the remaining cookies and press lightly. Refrigerate until the filling has firmed up, about 1 hour. —Gillian Shaw
MATCHA TEA CAKE COOKIES
Matcha Tea Cake Cookies
Active 30 min; Total 1 hr; Makes 24
Oil makes these delicate cookies moist and cake-like; matcha tea powder gives them a light, toasty flavor and lovely green color. Look for matcha at Asian markets and stores like Whole Foods.
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1/8 tsp. ground cardamom
3/4 cup granulated sugar
2/3 cup canola oil
2 large eggs
1/2 tsp. pure vanilla extract
1/4 tsp. pure almond extract
2 Tbsp. plus 1 tsp. matcha tea powder
1/4 cup confectioners’ sugar
1. In a medium bowl, whisk the flour with the baking powder, salt and cardamom. In another bowl, whisk the granulated sugar with the oil, eggs and vanilla and almond extracts. In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined.
2. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes.
3. Preheat the oven to 350°. Bake the cookies for about 10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer them to a rack to cool completely.
4. Arrange the cookies on 1 baking sheet. In a sieve, combine the confectioners’ sugar with the remaining 1 teaspoon of matcha. Dust over the cookies and serve. —Ben Mims
Basler Leckerli
Active 1 hr; Total 1 hr 30 min Makes 48 bars
These classic German spiced bars are great to make ahead; in fact, they get tastier and more tender the longer they sit.
3/4 cup honey
1/3 cup plus 1 Tbsp. granulated sugar
1/4 tsp. kosher salt
2 cups all-purpose flour
11/2 tsp. baking powder
1 large egg, lightly beaten
2/3 cup blanched almonds, finely chopped
1/2 cup finely chopped candied orange peel
1/4 cup finely chopped candied citron peel
1 Tbsp. finely grated orange zest
11/2 tsp. finely grated lemon zest
11/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
1/4 cup confectioners’ sugar
1. In a small saucepan, combine the honey with the granulated sugar and salt. Cook over moderate heat, stirring occasionally, until the honey and sugar are melted and beginning to simmer, about 3 minutes. Transfer to a large heatproof bowl and let cool slightly, about 20 minutes.
2. Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a small bowl, sift the flour with the baking powder. Using a sturdy spatula or wooden spoon, stir the egg into the honey mixture. Stir in the almonds, candied orange and citron peels, orange and lemon zests, cinnamon, cloves and nutmeg, then stir in the sifted flour.
3. Scrape the dough onto the prepared baking sheet and, with floured hands, press into a 12-by-9-inch rectangle, about 1/4 inch thick. Bake for about 20 minutes, rotating the baking sheet halfway through, until golden and puffy.
4. Meanwhile, in a small saucepan, combine the confectioners’ sugar with 2 tablespoons of water and bring to a boil over moderately high heat. Boil the syrup until it begins to thicken, about 5 minutes. Keep the glaze warm.
5. As soon as the leckerli is done, brush the surface with the hot glaze. While it’s still hot, carefully slide the parchment onto a work surface. Using a sharp knife, trim the edges of the rectangle and cut the leckerli into 2-by-1-inch bars. Let cool before serving. —Luisa Weiss (From My Berlin Kitchen by Luisa Weiss, published on August 27, 2013, by Penguin, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © by Luisa Weiss, 2012.)
MAKE AHEAD The bars can be stored at room temperature in an airtight container with half an apple for up to 2 months. Swap out the apple once a week.
Forgotten Cookies
Active 20 min; Total 8 hr 30 min; Makes 18
This Southern classic is so named because the cookies sit in the oven overnight to develop their wonderful crispy-chewy texture.
2 large egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1/2 tsp. vanilla bean paste
1/4 tsp. ground cardamom
3/4 cup bittersweet chocolate chips
3/4 cup chopped toasted pecans
1/4 cup dried cherries
Coarse sea salt
1. Preheat the oven to 350°. In a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form, 1 to 2 minutes. With the machine on, gradually add the sugar. Add the vanilla bean paste and cardamom and beat at high speed until stiff peaks form, about 3 minutes. Using a spatula, scrape down the side and bottom of the bowl and fold in the chocolate chips, pecans and cherries.
2. Using 2 spoons, drop 2-inch balls of the meringue mixture onto a large foil-lined baking sheet. Sprinkle the cookies with sea salt and bake for 5 minutes. Turn the oven off and leave the cookies in for at least 8 hours or overnight before serving. —Sarah Grueneberg
Crispy Florentine Cookie Stacks with Ricotta
Total 1 hr 15 min plus cooling; Serves 6
Sandy D’Amato of Good Stock Farm cooking school in Hatfield, Massachusetts, creates a deconstructed version of cannoli by topping crisp, lacy florentine cookies with a mix of ricotta, chocolate chips and Grand Marnier-soaked dried cherries. These light cookies are easier to make than cannoli shells because they don’t require frying or piping.
COOKIES
21/2 Tbsp. minced dried sour cherries
1 tsp. Grand Marnier
3 Tbsp. unsalted butter
1/4 cup granulated sugar
1/4 cup dark corn syrup
1 tsp. finely grated orange zest
1 tsp. finely grated lemon zest
1/4 tsp. kosher salt
13/4 cups sliced almonds (7 oz.)
1/4 cup packed all-purpose flour
FILLING
1/4 cup dried sour cherries, finely chopped
1 Tbsp. Grand Marnier
3/4 cup fresh ricotta cheese
1/2 cup mascarpone cheese
1 Tbsp. heavy cream
1/2 tsp. vanilla bean paste or pure vanilla extract
Pinch of kosher salt
3 Tbsp. confectioners’ sugar, plus more for dusting
1/4 cup bittersweet chocolate chips, finely chopped
1. Make the cookies Preheat the oven to 375°. Line 2 baking sheets with silicone mats or parchment paper. In a small bowl, toss the minced sour cherries with the Grand Marnier and let stand for 10 minutes.
2. In a large bowl set over a saucepan of simmering water, combine the butter with the granulated sugar, corn syrup, orange and lemon zests and salt. Cook over moderate heat, whisking, until the butter melts and the sugar is dissolved, about 5 minutes. Fold in the almonds and macerated cherries, then fold in the flour.
3. Spoon nine 2-teaspoon-size mounds onto each baking sheet and spread them into 11/2-inch rounds. Bake the florentines for 13 to 15 minutes, until deep golden brown. Let cool completely on the sheets.
4. Meanwhile, make the filling In a small bowl, toss the cherries with the Grand Marnier; let stand for 10 minutes. In a medium bowl, blend the ricotta with the mascarpone, heavy cream, vanilla bean paste, salt and the 3 tablespoons of confectioners’ sugar. Fold in the chocolate chips and soaked cherries.
5. For each stack, set a cookie on a plate and top with 2 tablespoons of the ricotta filling. Top with another cookie, another 2 tablespoons of filling and a final cookie. Repeat with the remaining cookies and filling to make 5 more stacks. Dust the stacks with confectioners’ sugar and serve. —Sandy D’Amato
MAKE AHEAD The crispy florentine cookies can be stored in an airtight container overnight.
HAUSFREUNDE
Hausfreunde
Active 50 min; Total 3 hr Makes 24 sandwich cookies
These German chocolate-dipped almond-apricot sandwich cookies are somewhat labor-intensive but well worth the effort.
2 cups all-purpose flour
1/4 cup plus 1 Tbsp. granulated sugar
1/4 tsp. kosher salt
11/2 sticks cold unsalted butter, cubed
1 large egg, beaten
1/2 tsp. pure vanilla extract
About 1/2 cup apricot jam
7 oz. almond paste
3/4 cup confectioners’ sugar
5 oz. bittersweet chocolate, chopped
24 walnut halves, toasted
1. In a food processor, pulse the flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining. Add the egg and vanilla and pulse until the dough just comes together. Scrape out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, about 1 hour.
2. Preheat the oven to 350° and line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out the dough 1/4 inch thick. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible; transfer to the prepared baking sheets. Gather the scraps, reroll and stamp out more cookies. You should have a total of 48 cookies.
3. Bake the cookies for about 20 minutes, until golden; rotate the baking sheets from top to bottom and front to back halfway through baking. Transfer to a rack to cool.
4. In a small saucepan, warm the jam over moderate heat, stirring, until runny, about 3 minutes. Brush a thin layer of jam on 24 of the cookies and top with the remaining cookies.
5. In a medium bowl, combine the almond paste with the confectioners’ sugar and knead until blended. Roll out the almond paste 1/8 inch thick between 2 sheets of parchment paper. Using a 2-inch round cookie cutter, stamp out 24 rounds. Brush the top of each cookie sandwich with another thin layer of jam and top with the rounds of almond paste.
6. In a microwave-safe bowl, heat the chocolate at high power in 30-second bursts until just melted. Stir until smooth. Dip the top of each sandwich cookie in the chocolate, just enough to coat the almond paste; transfer to the baking sheet. Top each cookie with a walnut half. Let the chocolate set before serving. —Luisa Weiss
MAKE AHEAD The cookies can be stored at room temperature in an airtight container between wax paper for up to 5 days.
Haselnussmakronen
Active 45 min; Total 1 hr Makes about 30 cookies
Luisa Weiss, the author of My Berlin Kitchen, says that this no-fuss German Christmas cookie is one of her favorites. “No complicated doughs that need to ripen for weeks, no rolling or cutting. You just throw the dough together, heat up some jam and you’re almost there.”
11/2 cups whole hazelnuts
2 large egg whites
1/4 tsp. kosher salt
3/4 cup sugar
1/2 cup raspberry jam
1. Preheat the oven to 400° and line 2 large rimmed baking sheets with parchment paper.
2. Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes. Transfer to a clean kitchen towel and rub together to release the skins. Let the hazelnuts cool completely.
3. In a food processor, pulse the hazelnuts until finely chopped. In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 5 to 7 minutes. Fold in the hazelnuts.
4. Using a 1-ounce ice cream scoop or a soup spoon, scoop 11/2-inch rounds of the batter onto the prepared baking sheets, about 1 inch apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with the back of a teaspoon.
5. In a small saucepan, boil the raspberry jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot jam into the center of each cookie. Let the jam set and the cookies cool completely before serving. —Luisa Weiss
MAKE AHEAD The cookies can be stored at room temperature in an airtight container between wax paper for up to 4 days.
Cranberry-Lime Shortbread Cookies with Lime Curd
Active 1 hr; Total 3 hr 30 min Makes about 36
LIME CURD
6 Tbsp. unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 2 large egg yolks
1/2 cup fresh lime juice
2 Tbsp. fresh lemon juice
1/8 tsp. kosher salt
SHORTBREAD COOKIES
2 cups all-purpose flour
1 Tbsp. finely grated lime zest (from about 2 limes)
1 tsp. kosher salt
2 sticks unsalted butter, at room temperature
3/4 cup confectioners’ sugar
2 tsp. pure vanilla extract
3/4 cup coarsely chopped dried cranberries
1. Make the lime curd In a medium bowl, using a hand mixer, beat the butter with the granulated sugar at medium speed until light and fluffy, about 3 minutes. With the machine on, beat in the eggs and egg yolks 1 at a time. Beat in the lime juice, lemon juice and salt; the mixture will curdle. Scrape the curd mixture into a medium saucepan and cook over moderately low heat, stirring constantly, until it’s thickened and reaches 180° on an instant-read thermometer, about 10 minutes. Strain the curd through a fine sieve into a medium bowl. Press a sheet of plastic wrap directly on the surface of the curd and refrigerate until firm, at least 3 hours or overnight.
2. Meanwhile, make the cookies Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the lime zest and salt. In another medium bowl, using a hand mixer, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the dry ingredients just until combined. Stir in the cranberries. On a lightly floured surface, roll out the dough 1/4 inch thick, then cut into 2-inch squares and transfer to the baking sheets. Refrigerate for 1 hour.
3. Preheat the oven to 350°. Bake the cookies for about 20 minutes, shifting the pans halfway through baking, until golden. Transfer the cookies to a rack and let cool. Serve with the lime curd. —Jodi Elliott
Toasted Chickpea Shortbread Squares
Total 1 hr 15 min; Makes 30
Ghaya Oliveira, pastry chef at Daniel in New York City, makes these Tunisian cookies, known as ghraiba, with toasted chickpea flour. They have a lovely crumbly texture and a deep nuttiness.
2 cups chickpea flour
1 cup confectioners’ sugar
1/2 cup all-purpose flour
11/2 sticks unsalted butter
1/2 tsp. kosher salt
1. Preheat the oven to 350°. Spread the chickpea flour on a rimmed baking sheet and toast for about 15 minutes, stirring occasionally, until lightly browned. Reduce the oven temperature to 325°.
2. Meanwhile, sift the sugar and all-purpose flour into the bowl of a stand mixer. Carefully sift in the hot chickpea flour.
3. In a medium saucepan, bring the butter just to a boil with the salt. Turn the mixer to its next-to-lowest speed and slowly drizzle the hot butter into the flour mixture. Continue beating the dough at this speed until it forms a solid ball, about 20 minutes.
4. Scrape the dough out onto a sheet of parchment paper and cover with another sheet of parchment paper. Roll out the dough into a 3/4-inch-thick rectangle. Peel off the top layer of parchment paper, transfer the dough to a baking sheet and refrigerate until firm, about 20 minutes.
5. Line another baking sheet with parchment paper. Cut the dough into 1-inch squares and arrange at least 1 inch apart on the lined baking sheets. Bake for about 10 minutes, until the squares are lightly browned at the edges; rotate the baking sheets from front to back and top to bottom halfway through baking. Transfer the shortbreads to a rack and let cool to room temperature before serving. —Ghaya Oliveira
Chocolate-and-Pinot Noir S’mores Puddings
Active 45 min; Total 2 hr 45 min; Serves 6
An intense Pinot Noir syrup flavors these chocolaty, meringue-topped puddings.
PUDDINGS
11/2 cups Pinot Noir
1 cup sugar
1 cup whole milk
3/4 cup heavy cream
4 large egg yolks
1 lb. dark chocolate, finely chopped
1 Tbsp. butter, softened
MERINGUE
3 large egg whites
1/2 cup sugar
Pinch of cream of tartar
Espresso Shortbreads (at right), for serving
1. Make the puddings In a medium saucepan, combine the wine and sugar and bring to a boil. Simmer over moderately high heat until reduced to 1 cup, about 18 minutes.
2. In another small saucepan, bring the milk and cream to a boil. In a large bowl, beat the egg yolks. Gradually beat in the hot cream. Add the chocolate and butter; let stand for 2 minutes, then stir until smooth. Stir in half of the wine syrup. Pour the pudding into six 6- to 8-ounce heatproof glass jars or glasses. Refrigerate for at least 2 hours or overnight.
3. Make the meringue In the bowl of a stand mixer set over a saucepan of simmering water, whisk the egg whites with the sugar and cream of tartar until warm and the sugar is dissolved, 3 to 5 minutes. Let cool slightly. In the mixer, beat the whites at medium-high speed until firm, glossy peaks form, about 2 minutes.
4. Scrape the meringue into a pastry bag fitted with a large star tip and pipe it onto the puddings. Using a kitchen torch, brown the meringue. Serve with the shortbreads and remaining wine syrup. —Duskie Estes
NOTE If you don’t have a torch, pipe the meringues onto a foil-lined baking sheet. Broil 6 inches from the heat until lightly browned, about 1 minute. Using a small spatula, set the meringues on the puddings just before serving.
Semolina Budino
Active 35 min; Total 1 hr 10 min Serves 12
Nashville pastry chef and writer Lisa Donovan says this not-too-sweet Italian pudding recalls one of her favorite recipes, spoon bread, from M.F. K. Fisher’s classic How to Cook a Wolf.
4 Tbsp. unsalted butter, melted, plus more for greasing
5 cups whole milk
3/4 cup honey
1/8 tsp. kosher salt
1 cup semolina
3 large egg yolks
2 large egg whites
Roasted pears and sweetened mascarpone, for serving
1. Preheat the oven to 350°. Butter twelve 4-ounce ramekins and arrange them on a baking sheet.
2. In a medium saucepan, warm the milk with the honey and salt over low heat, stirring, just until the honey dissolves. Slowly whisk in the semolina. Cook, whisking constantly, until the mixture thickens to a porridge consistency, 8 to 10 minutes. Remove from the heat and whisk in the 4 tablespoons of melted butter.
3. In a heatproof medium bowl, whisk the egg yolks. While whisking constantly, slowly drizzle in 2 cups of the semolina pudding and whisk until incorporated. Whisk in the remaining pudding.
4. In a medium bowl, beat the egg whites until medium-stiff peaks form. Fold the whites into the pudding.
5. Spoon the semolina pudding into the prepared ramekins. Bake until golden and set, about 30 minutes. Serve warm with roasted pears and sweetened mascarpone. —Lisa Donovan
Espresso Shortbreads
Active 30 min; Total 1 hr 15 min plus cooling; Makes about 20
5 Tbsp. unsalted butter, softened
2 Tbsp. confectioners’ sugar
1 Tbsp. granulated sugar
3/4 cup all-purpose flour
1 tsp. instant espresso powder
1/8 tsp. kosher salt
Turbinado sugar, for sprinkling
1. Preheat the oven to 350° and line a large baking sheet with parchment paper. In a stand mixer fitted with the paddle, beat the butter with the confectioners’ and granulated sugars until fluffy. Add the flour, espresso powder and salt and beat until just combined. Scrape the dough onto a work surface and pat into a disk. Wrap in plastic and refrigerate until just firm, about 30 minutes.
2. On a lightly floured work surface, roll out the dough 1/8 inch thick. Using a 21/2-inch round cookie cutter, stamp out cookies and transfer them to the prepared baking sheet. Sprinkle with turbinado sugar. Bake until the cookies are just firm to the touch and golden at the edges, 15 to 18 minutes; rotate the baking sheet halfway through baking. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely. —Duskie Estes
Semolina Pudding
Active 20 min; Total 40 min; Serves 6
1 cup fine semolina
1 stick unsalted butter
1/4 cup pine nuts
11/4 cups plus 1 Tbsp. sugar
11/4 cups whole milk
1/4 cup chopped walnuts
Ground cinnamon, for sprinkling
In a medium saucepan, cook the semolina, butter and pine nuts over moderate heat, stirring, until the pine nuts are golden, about 5 minutes. Add 11/4 cups of the sugar, the milk and 11/4 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until very thick, 10 minutes. Sprinkle the remaining sugar on top, cover and let stand until warm, 10 minutes. Serve in bowls topped with the walnuts and cinnamon. —Scott Conant
DOUBLE-CHOCOLATE SOUFFLÉS
Double-Chocolate Soufflés
Total 45 min; Serves 8
Mimi Thorisson, author of A Kitchen in France, makes her soufflé doubly chocolaty by using bittersweet chocolate with 70 percent or more cocoa, as well as unsweetened cocoa powder.
2 Tbsp. unsalted butter, plus more for greasing
1/2 cup sugar, plus more for dusting
6 oz. bittersweet chocolate (70%), finely chopped
1/4 tsp. kosher salt
3/4 cup plus 2 Tbsp. milk
2 Tbsp. unsweetened cocoa powder
6 large eggs, separated
1. Preheat the oven to 400°. Grease eight 10-ounce ramekins with butter and dust with sugar, tapping out the excess; set on a rimmed baking sheet.
2. In a large bowl set over a saucepan of simmering water, melt the bittersweet chocolate with the 2 tablespoons of butter and the kosher salt, stirring a few times. In another medium saucepan, bring the milk just to a simmer over moderate heat. Whisk in the cocoa powder, then whisk in the melted chocolate.
3. In a large bowl, beat the egg yolks. Gradually whisk in the chocolate mixture until smooth. In another large bowl, using a hand mixer, beat the egg whites at high speed until medium peaks form, about 2 minutes. Gradually beat in the 1/2 cup of sugar and continue beating until the whites form stiff peaks, 2 to 3 minutes.
4. Carefully fold the egg whites into the chocolate mixture until no streaks remain. Spoon the soufflé into the prepared ramekins and bake in the center of the oven until risen, about 15 minutes. Serve right away. —Mimi Thorisson
WINE Orange-scented Sauternes: 2011 Carmes de Rieussec.
Milk Chocolate Mousse with Brown Butter Shortbread and Roasted Strawberries
Active 1 hr; Total 1 hr 30 min; Serves 6 to 8
“Berries with cream is a surefire hit,” says chef Eli Kirshtein of The Luminary in Atlanta’s Krog Street Market. “We go one step further by adding milk chocolate to the cream and making it into a mousse.”
SHORTBREAD
1 stick plus 6 Tbsp. unsalted butter
1/2 cup dark brown sugar
11/2 cups all-purpose flour
1/2 tsp. kosher salt
MOUSSE AND STRAWBERRIES
13/4 cups heavy cream
10 oz. milk chocolate, finely chopped
Kosher salt
1 quart strawberries, hulled and halved
1/4 cup granulated sugar
1. Make the shortbread Preheat the oven to 350°. In a medium saucepan, cook the butter over moderate heat, stirring, until fragrant and the solids turn dark golden, 5 to 7 minutes. Let cool.
2. Line a large rimmed baking sheet with parchment paper. In a stand mixer fitted with the paddle, beat the browned butter with the brown sugar until smooth. Beat in the flour and salt. Scrape the mixture onto the prepared baking sheet and spread into a 9-by-12-inch rectangle. Bake for 12 to 15 minutes, until just set. Using a knife, score the shortbread into 12 squares. Let cool, then cut into squares.
3. Meanwhile, prepare the mousse and strawberries In a medium saucepan, bring the cream just to a simmer over moderate heat. Remove from the heat and add the chocolate and a pinch of salt. Let stand for 2 minutes, then stir until the chocolate is melted. Let cool completely, then refrigerate until well chilled, about 30 minutes.
4. Pour the chocolate cream into a stand mixer fitted with the whisk. Beat at medium-high speed until thick and smooth; do not overbeat. Refrigerate the chocolate mousse for 30 minutes.
5. Reheat the oven to 350°. On a rimmed baking sheet, toss the strawberries with the sugar and a pinch of salt. Roast for about 10 minutes, until the strawberries are just softened and starting to release their juices. Transfer to a bowl and let cool completely. Serve the mousse with the shortbread and roasted strawberries. —Eli Kirshtein
At Dominique Ansel Kitchen in New York City, the star pastry chef Dominique Ansel makes desserts like extra-creamy chocolate mousse.
Extra-Creamy Chocolate Mousse
Total 40 min; Serves 10 to 12
1 cup sugar
3 large egg whites, at room temperature
14 oz. bittersweet chocolate, preferably 70%, finely chopped
1 cup whole milk
2 cups cold heavy cream
1. In a small saucepan, combine the sugar with 1/4 cup of water and bring to a boil over moderately high heat. Cook, without stirring, until the syrup reaches 250° on a candy thermometer, 4 to 6 minutes.
2. Meanwhile, in a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until soft peaks form. With the mixer on, gradually pour in the hot syrup in a steady stream and beat at high speed until the whites are stiff, 2 to 3 minutes. Cover the meringue with plastic wrap and let stand at room temperature.
3. Put the chocolate in a heatproof bowl. In a small saucepan, heat the milk just to a simmer. Pour the milk over the chocolate and let stand for 1 minute, then stir until smooth and let cool.
4. In a medium bowl, beat the cream to soft peaks. Reserve 1/2 cup of the whipped cream for serving.
5. Scoop half of the meringue into a bowl (reserve the rest for another use). Whisk in the remaining whipped cream.
6. Warm the chocolate mixture in a bowl set over a pan of simmering water, stirring, until just melted. Pour the chocolate over the meringue and quickly fold it in. Spoon the mousse into glasses, swirl in the reserved whipped cream and serve. —Dominique Ansel
MAKE AHEAD The meringue can be refrigerated overnight. The chocolate can stand at room temperature overnight, covered with plastic wrap.
Eton Mess
Active 1 hr; Total 5 hr 15 min; Serves 8
Named for the iconic English boarding school where it originated, Eton Mess is a multitextured dessert featuring strawberries, meringue and whipped cream. This modern version adds pink peppercorns to the meringue and cardamom to the whipped cream, and baked rhubarb compote swaps in for the fresh strawberries.
CARDAMOM CREAM
21/4 cups heavy cream
1 Tbsp. sugar
10 cardamom pods, cracked
PINK PEPPERCORN MERINGUE
1/4 vanilla bean, split lengthwise, seeds scraped
1/2 cup superfine sugar
21/2 tsp. cornstarch
3 large egg whites
Pinch of kosher salt
1 Tbsp. pink peppercorns, coarsely ground
RHUBARB COMPOTE
1/2 vanilla bean, split lengthwise, seeds scraped
3/4 cup sugar
2 lbs. rhubarb, cut into 3/4-inch pieces
1/4 cup Grand Marnier
1/4 tsp. kosher salt
Cocoa nibs, for sprinkling
1. Make the cardamom cream In a medium saucepan, combine the cream, sugar and cardamom and bring just to a simmer. Remove from the heat, cover and let stand for 1 hour. Strain the cream through a fine sieve into a large bowl. Cover and refrigerate for 4 hours.
2. Meanwhile, make the meringue Preheat the oven to 200° and line a large baking sheet with parchment paper. In a small bowl, rub the vanilla seeds into the sugar and stir in the cornstarch. In a stand mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed to soft peaks. Gradually beat in the vanilla sugar, then beat at high speed until the whites are stiff, about 3 minutes. Fold in the pink peppercorns.
3. Spread the meringue on the prepared baking sheet in a 1/4-inch-thick layer. Bake in the center of the oven for about 2 hours and 30 minutes, until very lightly colored and crisp. Let cool completely, then break into bite-size pieces.
4. Make the compote Preheat the oven to 325°. In a 9-by-13-inch baking dish, rub the vanilla bean and seeds into the sugar. Add the rhubarb, Grand Marnier and salt and toss to coat. Let the rhubarb macerate for 15 minutes.
5. Tightly cover the baking dish with foil and bake for 30 minutes, until the rhubarb is soft but not falling apart. Let cool slightly. Discard the vanilla bean.
6. Drain the rhubarb in a sieve set over a medium saucepan. Bring the juices to a boil, then simmer over moderately high heat until syrupy, about 5 minutes. Fold the rhubarb into the syrup and let cool completely. Refrigerate the compote until slightly chilled, 45 minutes.
7. Whip the cardamom cream at medium-high speed until firm peaks form.
8. Layer the rhubarb compote, cardamom whipped cream and meringue on plates or in glasses. Sprinkle with cocoa nibs and serve. —Brandi Henderson
CORNHUSK MERINGUE WITH CORN MOUSSE
Cornhusk Meringues with Corn Mousse
Active 1 hr; Total 2 hr plus cooling; Serves 4
This beloved and much-Instagrammed dessert—meringues flavored with charred cornhusk powder and filled with a luscious, sweet corn cream—is the signature dish at chef Enrique Olvera’s New York City restaurant, Cosme.
MERINGUES
4 dried cornhusks (1/2 oz.)
2 large egg whites
1/2 cup sugar
MOUSSE
11/2 cups fresh corn kernels (from 3 ears)
1 Tbsp. sugar
1/8 tsp. kosher salt
1 cup heavy cream
1/4 cup mascarpone
1. Make the meringues Preheat the oven to 450°. Spread the husks on a large baking sheet; bake for 8 to 10 minutes, until lightly browned. Reduce the oven temperature to 200°.
2. Break the husks into small pieces. Transfer to a spice grinder in batches and grind to a powder. Sift the husk powder through a fine sieve.
3. In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form. With the mixer on, gradually beat in the sugar until medium peaks form. Add 21/2 tablespoons of the husk powder; beat at medium-high speed until stiff.
4. Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip. Pipe four 3-inch rounds of meringue onto a parchment paper-lined baking sheet. Bake for about 1 hour and 10 minutes, until the meringues are set and sound hollow when lightly tapped on the bottom. Let cool completely, at least 2 hours.
5. Meanwhile, make the mousse In a skillet, combine the corn, sugar, salt and 3/4 cup of the cream and bring just to a boil. Simmer over moderate heat, stirring, until the corn is tender, 5 minutes. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve, pressing on the solids. Let cool completely, then whisk in the mascarpone.
6. In a bowl, beat the remaining 1/4 cup of cream until stiff. Fold into the corn mixture until no streaks remain.
7. Transfer the meringues to plates and gently crack open with a table knife. Spoon the corn mousse into the meringues and sprinkle with the remaining husk powder. Serve right away. —Enrique Olvera
MAKE AHEAD The meringues can be stored in an airtight container overnight. The mousse can be prepared through Step 5 and refrigerated overnight.
Grilled Chocolate Sandwiches with Caramel Sauce
Total 45 min; Serves 6
DARK CHOCOLATE GANACHE
41/2 oz. semisweet chocolate chips (2/3 cup)
41/2 oz. 70% dark chocolate, finely chopped (1 cup)
3/4 cup heavy cream
1/4 cup unsweetened cocoa powder
1 Tbsp. sugar
1/4 tsp. kosher salt
CARAMEL SAUCE
1 cup heavy cream
3/4 cup sugar
2 tsp. unsalted butter, at room temperature
1/2 tsp. kosher salt
SANDWICHES
Twelve 1/4-inch-thick slices of white country bread
4 Tbsp. unsalted butter, melted
1. Make the ganache In a heatproof medium bowl, combine both chocolates. In a medium saucepan with a candy thermometer attached, combine the cream, cocoa powder, sugar and salt. Cook over moderately low heat, whisking frequently, until the mixture is smooth and thick and registers 165° on the thermometer, 3 to 5 minutes. Pour the cream mixture over the chocolate and stir until smooth. Let cool to room temperature.
2. Meanwhile, make the caramel sauce In a small saucepan, warm the cream. In a medium saucepan, spread the sugar in an even layer. Cook over moderate heat, without stirring, until the sugar starts to melt around the edge, about 3 minutes. Reduce the heat to low and shake the pan to incorporate the dry sugar into the melted sugar. Continue to cook over low heat, swirling the pan frequently, until a light amber caramel forms, about 3 minutes longer. Slowly drizzle in the warm cream. Cook over moderate heat, whisking occasionally, until the caramel is smooth, about 3 minutes. Whisk in the butter and salt. Transfer the caramel to a small bowl and let cool until warm.
3. Make the sandwiches Spread 1/4 cup of the ganache onto 6 slices of bread. Top with the remaining 6 slices of bread and butter both sides.
4. Heat a large nonstick skillet. Place 3 sandwiches in the skillet and cook over moderate heat until golden and crisp and the ganache is melted, about 2 minutes per side. Transfer the sandwiches to a platter. Repeat with the remaining sandwiches. Serve the sandwiches with the caramel dipping sauce. —Autumn Martin
MAKE AHEAD The ganache and caramel can be refrigerated separately for 3 days. Bring to room temperature before using.
Lemon Curd Toasts with Coconut
Active 45 min; Total 3 hr; Makes about 24
3 large eggs
11/2 cups sugar
3 Tbsp. finely grated lemon zest plus 2/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 cup chopped cocoa butter (see Note)
Baguette toasts, for serving
Fresh blackberries and toasted coconut flakes or chips, for garnish
1. In a medium bowl, whisk the eggs with 3/4 cup of the sugar until combined. In a small saucepan, warm the lemon zest, lemon juice, olive oil, cocoa butter and the remaining 3/4 cup of sugar over moderate heat, stirring to dissolve the sugar. While whisking constantly, slowly drizzle half of the lemon juice mixture into the eggs. Add the egg mixture to the saucepan and cook the curd over moderately low heat, stirring constantly, until thickened and a candy thermometer inserted in the curd registers 186°, about 12 minutes.
2. Strain the curd through a fine sieve into a blender. Puree until lightened, about 1 minute. Scrape into a bowl. Press a sheet of plastic wrap directly on the curd and let cool to room temperature. Refrigerate until cold and set, about 2 hours.
3. Spread the lemon curd on the toasts and top with blackberries. Garnish with toasted coconut and serve. —William Werner
NOTE Cocoa butter is available at natural food shops, Whole Foods and amazon.com.
MAKE AHEAD The lemon curd can be refrigerated for up to 1 week.
Yuzu Kosho Cashew Butter Toasts
Active 1 hr 30 min; Total 3 hr Makes about 24
CANDIED MANDARINS
1 cup sugar
4 mandarins (10 oz.), scrubbed and sliced crosswise 1/8 inch thick
1 vanilla bean—split lengthwise, seeds scraped, pod reserved
YUZU KOSHO CASHEW BUTTER
21/2 cups cashews (about 1 lb.)
3 Tbsp. sugar
2 tsp. kosher salt
1 Tbsp. red yuzu kosho (see Note)
1/3 cup canola oil
Pumpernickel bread toasts, for serving
Pure grade B maple syrup, for drizzling
1. Make the candied mandarins In a medium saucepan, combine the sugar with 11/2 cups of water and bring to a bare simmer, stirring to dissolve the sugar. Add the mandarins and vanilla seeds and pod and cook over low heat, stirring occasionally, until the mandarins are softened and slightly translucent, about 1 hour and 15 minutes. Remove the pan from the heat; discard the vanilla pod. Let the mandarins cool in the syrup, about 1 hour.
2. Meanwhile, make the yuzu kosho cashew butter Preheat the oven to 350°. Spread the cashews on a baking sheet and toast for about 20 minutes, until deep golden. Transfer the sheet to a rack and let the cashews cool completely.
3. In a food processor, pulse the cashews until finely chopped. Add the sugar, salt and yuzu kosho. With the machine on, slowly drizzle in the oil until well blended. Scrape into a medium bowl.
4. Spread the yuzu kosho cashew butter on the toasts and drizzle lightly with maple syrup. Top with the drained candied mandarins and serve. —William Werner
NOTE Red yuzu kosho is made with yuzu zest (from the sour citrus fruit), red chiles and salt. It’s spicy and packed with citrus flavor. Look for it at Asian markets and on amazon.com.
Whipped Vanilla Ganache Toasts with Pear and Pomegranate
Active 45 min; Total 3 hr 15 min Makes about 24
POACHED PEARS
1 vanilla bean—split lengthwise, seeds scraped, pod reserved
2 cups sugar
Five 3-inch-long pieces of lemon zest
4 Forelle pears (1 lb.)—peeled, halved lengthwise and cored
WHIPPED VANILLA GANACHE
3 oz. white chocolate, chopped
11/4 cups heavy cream
1/2 Tbsp. light corn syrup
1/4 tsp. vanilla bean paste or 1/2 vanilla bean, split lengthwise, seeds scraped
Pain de mie bread toasts, for serving (see Note)
Pomegranate seeds, for garnish
1. Poach the pears In a medium saucepan, combine the vanilla seeds and pod with the sugar, 21/2 cups of water and 3 pieces of the lemon zest. Bring to a simmer, stirring to dissolve the sugar. Remove the pan from the heat and let steep for 30 minutes. Strain the syrup through a fine sieve. Return the syrup to the saucepan and let cool completely.
2. Add the pears and the remaining 2 pieces of lemon zest to the syrup and bring to a bare simmer. Cook over moderately low heat, turning occasionally, until the pears are just tender, about 20 minutes. Remove the saucepan from the heat and let cool to room temperature. Cover and refrigerate until chilled, about 2 hours.
3. Meanwhile, make the whipped vanilla ganache Place the white chocolate in a heatproof medium bowl. In a small saucepan, combine 1/2 cup of the heavy cream with the corn syrup and vanilla bean paste and bring to a boil. Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until smooth; transfer to a blender. With the machine on, slowly drizzle in the remaining 3/4 cup of heavy cream until smooth. Scrape the vanilla ganache into a large bowl and chill until it is very cold, about 2 hours.
4. Using a hand mixer, beat the chilled ganache at medium speed until soft peaks form, about 2 minutes. Spread the whipped ganache on the toasts. Slice the pears into thin wedges; arrange on top. Garnish with pomegranate seeds and serve. —William Werner
NOTE Pain de mie is sliced packaged white bread that’s available at bakeries.
Coffee-Caramel-Jam Toasts
Active 1 hr; Total 2 hr 15 min plus overnight steeping; Makes about 24
COFFEE-CARAMEL JAM
1/2 cup crushed coffee beans
11/4 cups heavy cream
1 cup whole milk
1 cup sugar
1 Tbsp. light corn syrup
2 tsp. instant espresso
1/8 tsp. fine sea salt
CHOCOLATE CRUMBLE
3/4 cup all-purpose flour
3/4 cup almond flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 tsp. fine sea salt
1 stick cold unsalted butter, cubed
Dark rye toasts, for serving
1. Make the jam Preheat the oven to 350°. Spread the coffee beans on a baking sheet and toast for 10 minutes, until fragrant. Transfer to a large bowl. Stir in the heavy cream and milk, cover and let steep in the refrigerator overnight.
2. Strain the coffee cream through a fine sieve, pressing on the solids; you should have 2 cups. In a large saucepan, cook the sugar over moderate heat, stirring occasionally, until a light amber caramel forms, about 5 minutes. Slowly add the coffee cream; be careful, as it will boil vigorously. Add the corn syrup, espresso and sea salt and bring to a simmer; the caramel will harden but will dissolve as it simmers. Cook over moderately low heat, stirring, until a candy thermometer inserted in the caramel jam registers 210°, about 12 minutes. Carefully transfer the jam to a blender and puree until smooth and shiny. Scrape into a medium bowl and let cool to room temperature.
3. Meanwhile, make the crumble In a medium bowl, whisk the all-purpose flour with the almond flour, sugar, cocoa powder and sea salt. Using your fingers, rub in the butter until coarse crumbs form. Spread the crumbs in an even layer on a parchment paper-lined baking sheet and refrigerate until firm, about 1 hour.
4. Preheat the oven to 350°. Bake the crumble for about 18 minutes, until golden. Transfer to a rack to cool completely.
5. Spread some coffee-caramel jam on the toasts. Sprinkle the chocolate crumbles on one half of each toast; press gently to help them adhere. —William Werner
MAKE AHEAD The jam can be refrigerated for up to 1 week. Serve at room temperature. The baked crumble can be stored in an airtight container for 1 week or frozen for 1 month.
Pumpkin Parfaits
Active 45 min; Total 1 hr 45 min; Serves 12
Two 15-oz. cans pumpkin puree
1 tsp. pumpkin pie spice
1/4 tsp. kosher salt
4 cups mascarpone cheese
21/2 cups confectioners’ sugar
2 cups heavy cream
11/2 cups crushed chocolate wafer cookies (6 oz.)
1. In a large bowl, using a hand mixer, beat the pumpkin puree with the pie spice, salt, 2 cups of the mascarpone and 11/2 cups of the confectioners’ sugar until thick.
2. In another large bowl, beat the heavy cream with the remaining 2 cups of mascarpone and 1 cup of confectioners’ sugar until soft peaks form.
3. Spoon half of the pumpkin mixture into 12 glasses and top with half of the mascarpone mixture and half of the crushed wafers. Repeat the layering once more. Refrigerate until well chilled, at least 1 hour, before serving. —Justin Chapple
MAKE AHEAD The parfaits can be refrigerated for up to 2 days.
MAPLE SEMIFREDDO WITH CANDIED PECANS
Maple Semifreddo with Candied Pecans
Active 45 min; Total 5 hr 15 min; Serves 6
1/2 cup pure maple syrup, preferably grade B
1/2 vanilla bean—split lengthwise, seeds scraped, pod reserved
13/4 cups heavy cream
1 large egg plus 4 large egg yolks
3/4 tsp. kosher salt
1/4 cup maple sugar
1 cup candied pecans
1. Fill a large bowl with ice water. In a medium saucepan, combine the maple syrup with the vanilla bean and seeds and bring to a boil. Cook over moderate heat, stirring occasionally, until extremely fragrant, chocolate brown in color and thickened, 3 to 5 minutes. Remove the saucepan from the heat. Whisking constantly, slowly drizzle in the cream. Scrape the maple cream into a medium metal bowl and set it in the ice bath; stir occasionally until very cold, about 30 minutes. Discard the vanilla bean. Refrigerate the maple cream.
2. Meanwhile, in a stand mixer fitted with the whisk, beat the egg, egg yolks and salt at medium speed until the mixture is light and fluffy, about 3 minutes.
3. In a small saucepan with a candy thermometer attached, combine the maple sugar with 1 tablespoon of water and bring to a boil. Cook over moderate heat, swirling the pan occasionally, until the syrup is very foamy and reaches 235°. With the mixer at low speed, slowly drizzle the hot syrup down one side of the egg mixture and beat until the side of the bowl is cool to the touch, about 5 minutes.
4. Using a hand mixer, beat the chilled maple cream at medium speed until firm. Fold the maple cream into the egg mixture. Scrape the semifreddo into a 9-by-13-inch baking pan in an even layer. Freeze until firm, about 4 hours or overnight.
5. Serve the maple semifreddo in tall glasses layered with the candied pecans. —Kierin Baldwin
MAKE AHEAD The semifreddo can be covered with plastic wrap and frozen for up to 1 week.
Creamy Mocha Ice Pops
Total 25 min plus 6 hr chilling and freezing Makes 10
These chocolate-and-coffee ice pops are from Debi Mazar and her husband, Gabriele Corcos, hosts of Extra Virgin on the Cooking Channel. They give the pops a silky, ice cream-like texture by folding whipped cream into the coffee-infused chocolate before molding and freezing.
21/2 oz. dark chocolate, finely chopped
1/2 cup plus 1 Tbsp. sugar
1/2 cup ground medium-roast coffee (3 oz.)
1 cup heavy cream
Chopped toasted hazelnuts (optional)
1. Line a sieve with cheesecloth. Put the chocolate in a heatproof bowl. In a medium saucepan, combine 1/2 cup of the sugar with the coffee and 13/4 cups of water and bring to a boil. Simmer over low heat for 4 minutes, stirring. Strain the coffee over the chocolate; whisk until melted. Let cool, then refrigerate for at least 2 hours or overnight.
2. In a medium bowl, using a hand mixer, beat the cream with the remaining 1 tablespoon of sugar at medium speed until soft peaks form. Whisk the chilled mocha mixture until smooth, then fold in the whipped cream. Pour the mocha mixture into 10 ice pop molds and freeze for at least 4 hours. If using hazelnuts, press the frozen ice pops into the chopped nuts and return to the freezer for at least 30 minutes before serving. —Debi Mazar and Gabriele Corcos
Brownie Cake Sundaes with Pecan-Ice Cream Balls
Active 25 min; Total 1 hr 40 min; Serves 4
Instead of making brownies in one big pan, Atlanta chef Ford Fry bakes them in muffin cups, so each one has the perfect ratio of crusty exterior to fudgy interior.
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
Kosher salt
4 large eggs
1 large egg yolk
1 Tbsp. pure vanilla extract
1 stick unsalted butter, at room temperature
8 oz. bittersweet chocolate, chopped
11/2 cups sugar
8 oz. pecans (2 cups)
1 Tbsp. canola oil
1 pint vanilla ice cream
Warm hot fudge sauce and whipped cream, for serving
1. Preheat the oven to 325°. Spray a 12-cup muffin pan with nonstick baking spray or line with muffin liners. In a medium bowl, whisk the flour, cocoa and 1/2 teaspoon salt. In another medium bowl, whisk the eggs with the egg yolk and vanilla.
2. In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped chocolate over low heat. Remove from the heat; let cool for 10 minutes. Whisk in the sugar, then gradually whisk in the egg mixture. Stir in the dry ingredients.
3. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, rotating the pan halfway through, until a toothpick inserted in the center of a brownie comes out with just a few crumbs attached. Let the brownies cool in the pan for 10 minutes, then unmold onto a rack and let cool completely.
4. Meanwhile, on a large rimmed baking sheet, toss the pecans with the canola oil and 11/2 teaspoons of salt. Roast for about 10 minutes, tossing occasionally, until lightly browned. Let cool, then coarsely chop.
5. Scoop 8 small balls of ice cream and roll them in the pecans. Transfer to 4 bowls; add a brownie, hot fudge sauce and whipped cream to each bowl and serve immediately. —Ford Fry