Category: Dessert

Carrot Cake with Orange Cream Cheese Frosting

Servings: 14
Preheat: 350°
Source: FINE COOKING Feb/Mar 2001
This cake really comes into its own on its second day, when the flavors have mellowed to perfection. Serves twelve to fourteen.

Ingredients
FOR THE CAKE:
Olive oil for the pans
1 cup sugar
1 cup firmly packed light brown sugar
¾ cup olive oil
9 oz (2 cups) all-purpose flour, sifted
2 tsp ground cinnamon
1 tsp grated nutmeg, preferably freshly grated
2 Tbsp baking powder
½ tsp salt
~1lb. carrots, peeled and cut in 1″” chunks
4 lg eggs, at room temp
2 tsp vanilla extract
1 cup pecans, lightly toasted, cooled, and finely chopped by pulsing in a food processor
¼ cup dark rum

FOR THE FROSTING:
2 8-oz. pkg cream cheese, somewhat softened
½ cup honey
1 Tbsp grated orange zest
½ cup heavy cream

Directions
To make the cake – Position a rack in the middle of the oven. Heat the oven to 350°F. Oil two 9×2-inch cake pans with olive oil, line the bottoms with parchment or waxed paper, and oil the paper.

Put both sugars and the olive oil in the bowl of a stand mixer and set aside. In a medium bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt, mix well, and set aside. In a food processor fitted with the metal blade, process the carrots until they’re in tiny pieces, scraping down the sides of the bowl, about 25 seconds. Measure 3 cups of carrots and set aside. In a small bowl, lightly beat the eggs with a fork, stir in the vanilla, and set aside.

Beat the sugar mixture on low until well combined, scraping down the sides of the bowl once, 2 to 3 min. (it will look like wet sand). Continuing on low speed, gradually mix in half the dry ingredients. Add the remaining dry ingredients in 3 or 4 additions, alternating with the egg mixture, and ending with the dry; scrape the sides of the bowl once or twice. Stir in the carrots, pecans, and rum, scraping the sides of the bowl once. Let the batter sit for 15 min.

Divide the batter between the cake pans (if you have a scale, weigh them to see if they’re even) and bake until a toothpick inserted in the center of each comes out clean, 35 to 40 min. Cool them in the pans on a rack for 15 min. Run a paring knife around the inside edge to release the cakes. With the help of a second rack, turn each pan over so the bottom faces up, remove the pan, and carefully peel off and discard the paper liner. Using the racks again, flip each layer over so the top faces up again. Let cool completely.

To make the frosting – When the layers are cool, put the cream cheese, honey, and orange zest in the bowl of a stand mixer and whip on high until smooth and light, 1 to 2 min., scraping the sides of the bowl. Add the cream and whip on medium, scraping the sides of the bowl, just until you see tracks from the whip or beaters, 1 to 2 min.

To frost the cake – Set one cake layer on a cardboard base or other support (like a removable tart pan bottom) and spread it evenly with about one-third of the frosting. Set the second layer on top and cover the top smoothly (or with little swirls) with about one-third more of the frosting. Coat the sides evenly with a very thin layer of frosting, and then use what remains to finish the sides with a second coat. Refrigerate the cake for several hours – this firms up the frosting and mellows the flavors – but give it some time at room temperature before serving to take off the chill.

Caramel Popcorn

Servings: 4 Quarts
Source: Fine Cooking 68, pp. 49
At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

Ingredients
Nonstick cooking spray or vegetable oil
3 Tbsp vegetable oil, such as peanut or canola
1/2 cup popcorn kernels, preferably yellow kernels
1-1/2 tsp baking soda
3 cup granulated sugar
1-1/2 Tbsp kosher salt
1-1/2 oz (3 Tbs.) cold
unsalted butter, cut into sm pieces

Variations
Spicy: Stir 3/4 tsp cayenne into the baking soda and add to the caramel as directed.
Nutty: Toss 2 cup lightly salted peanuts with the popcorn before pouring on the hot caramel.

Directions
Pop the popcorn: Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel: Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20 minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the caramel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

Butterscotch-Topped Gingerbread with Sautéed Apples

Servings: 12+
Preheat: 300°
Butterscotch-Topped Gingerbread with Sautéed Apples This gingerbread is super moist with a dense crumb. Because it cooks at such a low temperature, the baking soda must be activated by the acid in the molasses and the heat of the boiling water before the cake is baked.

Sauté apples for a quick and delicious topping for ice cream, cake, or crêpes. The gingerbread above is a perfect match for a fantastic dessert that blows people away and yet is made in ten minutes. When sautéing apples, slice them thinly so they’ll cook through on the inside in the time it takes the outside to turn golden brown. But you can also serve sautéed apples with vanilla ice cream for a fantastic dessert that blows people away and yet is made in ten minutes.

Ingredients
FOR THE BUTTERSCOTCH:
3 oz (6 Tbs.) unsalted butter
3/4 cup packed brown sugar
FOR THE CAKE:
12 ½ oz (2 ¾ cups) cake flour
1 tsp baking powder
¼ tsp salt
1 Tbsp ground ginger
1 Tbsp ground cinnamon
¼ tsp ground cloves
4 oz (8 Tbs.) unsalted butter, softened
½ cup sugar
1 tsp plus 1/2 tsp baking soda
1 cup molasses
1 ½ cup boiling water
2 lg eggs
FOR THE TOPPING:Sautéed Apples
Yields enough to top 1 cake, about 2 cups.
3 Tbsp unsalted butter
2 Tbsp sugar
1 ¾ lb apples (ab 4 medium), peeled, quartered, cored, and sliced 1/4 inch thick
Whipped cream (optional)

Directions
Butter and flour the sides (not the bottom) of a 9-inch round cake pan that’s 3 inches deep, tapping out the excess flour. To make the butterscotch, in a small saucepan, melt the 6 Tbsp butter and the brown sugar together, stirring for a smooth mixture. Pour the mixture into the cake pan and swirl it to cover the bottom.

Heat the oven to 300°F.

In a bowl, sift together the flour, baking powder, salt, ginger, cinnamon, and cloves; set aside. Using the paddle attachment of an electric mixer, cream the butter and sugar together until light and fluffy; set aside.

With a fork, stir 1 tsp of the baking soda vigorously into the molasses until the molasses has lightened somewhat and has changed in texture; this can take a minute or two. Add the molasses to the butter-sugar mixture and mix on medium until completely combined. Add the remaining 1/2 tsp baking soda to the boiling water. On low speed, alternately add the dry ingredients and the water to the butter-molasses mixture. Scrape down sides of bowl and mix until just smooth, . Finally, add the eggs one at a time, mixing to combine after each addition. The batter will be very thin.

Bake until the center of the cake is springy to the touch and a toothpick comes out clean, about l hour . Let cool 5 min. and then invert the cake onto a serving plate. Let cool for an hour before serving; the cake will still be warm, which is how it’s best.

Just before serving, sauté the apples. In a large skillet, melt the butter and sugar. Increase the heat to medium high and add the apples; cook, tossing frequently, until browned, about 5 min. Let them cool slightly. Top the cake with the warm apples and serve with some whipped cream, if you like.

Butterscotch Pecan Sauce

Servings: 1 Cup
Source: 8/79 Gourmet

Ingredients

Directions
In a saucepan combine 2/3 cup firmly packed light brown sugar, ¼ cup light corn syrup, 3 tablespoons butter, and a inch of salt and bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Simmer the syrup, undisturbed, swirling the pan, for 3 minutes, remove the pan from the heat, and stir in ½ cup chopped toasted pecans, 1/3 cup heavy cream, and 1 teaspoon vanilla. Serve the sauce warm over coffee or vanilla ice cream. Makes about 1 cup.”

Buttermilk Chocolate Layer Cake

Servings: 10
Preheat: 350°
Source: Gourmet 4/1993
recipeNotes: if using double walled cake pans, bake at 325.

This is the GOOD chocolate cake recipe. Frosting is excellent, but makes enough for 2 cakes.

Ingredients
For the cake layers
2 cup unbleached all-purpose flour
¼ tsp salt
¼ tsp freshly grated nutmeg
1½ tsp baking soda
2 tsp double-acting baking powder
1½ cup buttermilk
1 tsp vanilla
2 sticks (1 cup) unsalted butter, softened
1¾ cup granulated sugar
4 oz unsweetened chocolate, melted and cooled
4 lg eggs
For the frosting
2 sticks (1 cup) unsalted butter, softened
8 oz whipped cream cheese
5 oz unsweetened chocolate, melted and cooled
a 1 lb box confectioners’ sugar, sifted
1 tsp vanilla

Directions
Make the cake layers: Preheat the oven to 350° F. Butter and flour two 9-inch round cake pans. Into a bowl sift together the flour, the salt, the nutmeg, the baking soda, and the baking powder. In another bowl stir together the buttermilk and the vanilla. In the bowl of an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the chocolate, and beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the chocolate mixture in batches alternately with the buttermilk mixture, beginning and ending with the flour mixture. Divide the batter between the pans, smoothing the tops, and bake the cake layers in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean. Let the cake layers cool in the pans on racks for 30 minutes, turn them out onto the racks, and let them cool completely.

Make the frosting: In a bowl with an electric mixer cream the butter with the cream cheese until the mixture is light and fluffy, add the chocolate, the confectioners’ sugar, and the vanilla, and beat the frosting until it is combined well.

Assemble the cake: Arrange 1 of the cake layers on a platter, spread one third of the frosting on the top, and top the frosting with the remaining cake layer. Spread the top

Bread-And-Butter Pudding

Servings: 6
Preheat: 350°
Source: Gourmet February 1999

Ingredients
1 baguette
1/2 stick (1/4 cup) unsalted butter
1 cup whole milk
1 3/4 cup heavy cream
4 lg eggs
3/4 cup sugar
1 tsp vanilla

Directions
Preheat oven to 350°F.

Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.

In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.

Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.

Bourbon-Chocolate Mousse

Servings: 4
Source: fine cooking may 2007
Chocolate mousse can turn any meal a special occasion, and this simple made by folding whipped egg whites ganache-comes together so quickly can elevate even a weeknight dinner.

Ingredients
½ cup heavy cream
3 Tbsp confectioners’ sugar
2 Tbsp bourbon
1 tsp pure vanilla extract
4 oz bittersweet chocolate, finely chop (¾ cup)
4 lg egg whites*, preferably at room temp
Pinch table salt

Directions
Bring the heavy cream and sugar to a boil in a small saucepan and remove the pan from the heat (don’t just turn off the burner). Stir in the bourbon and vanilla. Add the chocolate and let it sit for 5 minutes without stirring. Whisk the chocolate and cream until smooth and then transfer the ganache to a large bowl. Don’t refrigerate.

In a medium bowl, beat the egg whites and the salt with a hand mixer on high speed just until they form stiff peaks when you lift the beaters.

With a rubber spatula, fold about one-quarter of the beaten whites into the ganache to lighten it. Then gently fold in the remaining whites, taking care not to deflate them. Divide the mousse among the chilled bowls and refrigerate for at least 30 minutes but preferably 1 hour and up to 24 hours.

Serving suggestion: Top the mousse with a dollop of whipped cream or crème fraîche and sprinkle with cocoa powder, if desired. Garnish with fresh raspberries or strawberries.

*The egg whites in this recipe are not cooked, but we don’t recommend using pasteurized egg whites, because they tend to separate after they’re folded into the ganache.

Bourbon Chocolate Cake

Servings: 8-10
Preheat: 350°
Source: Fine Cooking May 2004
This mousse-like cake really does melt in your mouth. It can be baked up to a day before serving and stored lightly wrapped at room temperature. If you don’t have a 9×3-inch cake pan, use a 9×2-inch pan (a standard size sold in supermarkets) and construct a parchment collar so the cake has room to rise. Cut two 6X16″” strips of parchment. Fold the two strips lengthwise to get two 3X16″” strips. Butter one side of each strip. Line the inside edge of the pan with the strips, nestling them into each other, with folded edge on the top and the buttered side facing in.

For this cake, it’s worth splurging on the best chocolate you can buy. We like Callebaut.

Ingredients
11 oz semisweet chocolate, chopped
6 oz (12 Tbsp unsalted butter
6 lg eggs, separated, at room temp
¾ cup packed light brown sugar
1 oz (¼ cup) all-purpose flour
¼ cup bourbon
1 tsp pure vanilla extract
½ tsp kosher salt
FOR SERVING:
I cup heavy cream
1 to 2 Tbsp granulated sugar
Confectioners’ sugar for dusting

Directions
Position an oven rack on the middle rung and heat the oven to 350°F.

Butter a 9×3-inch cake pan (or line a shallower one as directed below). Line the bottom of the pan with a round of parchment and butter the parchment. Set the cake pan in a roasting pan large enough to accommodate it.

Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly.

With an electric mixer (a stand mixer with the whip attachment or a hand mixer), beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy, about 3 minutes. Reduce the speed, add the chocolate mixture, and mix just to combine. Add the flour, mixing just to combine and scraping the bowl as needed. Blend in the bourbon and vanilla. Transfer to a large mixing bowl and set aside.

In a clean mixing bowl with clean beaters, beat the egg whites with the salt on high speed until they hold soft peaks, 1 to 2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan.

Set the roasting pan on the oven rack and add enough warm tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40 to 45 minutes. Remove the cake pan from the water bath and run a paring knife around the inside of the pan (or the inside of the parchment collar) to loosen the cake and then let the cake cool completely in the cake pan on a rack. When the cake is completely cool, loosen the sides once more with a paring knife, Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment. (Don’t worry if the surface looks a little ragged; you’ll be dusting with confectioners’ sugar).

Blondies

Servings: 3 doz
Preheat: 350°
Prep Time: 20 min
Cook Time: 25 min
Source: America’s Test Kitchen Live! 2005″” by the editors of Cook’s Illustrated
Here are blondie recipes, and a fudgy brownie thrown in for chocolate lovers. These recipes are quick and easy. This recipe is from “”America’s Test Kitchen Live! 2005″” by the editors of Cook’s Illustrated magazine (America’s Test Kitchen, $29.95).

Ingredients
Vegetable cooking spray
1 1/2 cup (7 1/2) oz unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 cup (10 1/2 oz) firmly packed brown sugar
2 lg eggs
1 1/2 tsp vanilla
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup pecans, toasted and coarsely chopped

Directions
Adjust an oven rack to the middle position and heat the oven to 350°. Line a 13- by 9-inch baking pan with 2 pieces of foil. Coat the foil-lined pan with vegetable cooking spray. In a medium bowl, whisk the flour, baking powder and salt together. Set aside. In a medium bowl, whisk the melted butter and brown sugar together until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not over mix. Fold in the semisweet and white chocolate chips and the nuts, and turn the batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the top is shiny and cracked and feels firm to the touch, for 22 to 25 minutes. Place the pan on a rack and let cool completely. Cut into 1 1/2- by 2-inch bars. Makes 36 bars.

Bittersweet Cocoa Brownies

Servings: —
Preheat: 325°
Source: Fine Cooking Winter 2004
Brownies made with cocoa powder are softer on the inside than those made with bar chocolate.
I like the tart and lively flavor of natural cocoa powder here; Dutch-processed gives a mellower flavor. Try both types to see which you like best

Ingredients
2¼ ounces (¾ cup) unsweetened cocoa powder
1 1/3 cups granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon table salt
5 ounces (10 tablespoons) hot melted unsalted butter
2 cold large eggs
1½ ounces (1/3 cup) all-purpose flour
1 cup broken walnut or pecan pieces (optional)

Directions
Heat the oven to 325°F. Line an 8×8-inch baking pan(preferably metal) with foil across the bottom and up two opposite sides of the pan.

In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in color, 1 to 2 minutes. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts, if using. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the center comes out with a little fudge batter clinging to it, 28 to 30 minutes.

Let the brownies cool completely in the pan on a rack. Lift the ends of the foil to remove them. Invert the brownies on a tray and peel off the foil. Turn the brownies right side up on a cutting board and cut into squares (wipe the knife between each cut, as the brownies will be soft and sticky).