So...just catching up on things that I have made....and there are several. :)
The first is a white cake that I made for Easter..it is from Dorie Greenspans cookbook. I did not use the raspberry preserves, I used Fresh strawberries instead.
Makes 12 to 14 servings
For the Cake
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk or buttermilk
- 4 large egg whites
- 1 1/2 cups sugar
- 2 teaspoons grated lemon zest
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 teaspoon pure lemon extract
For the Buttercream
- 1 cup sugar
- 4 large egg whites
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1/4 cup fresh lemon juice (from 2 large lemons)
- 1 teaspoon pure vanilla extract
For Finishing
- 2/3 cup seedless raspberry preserves, stirred vigorously or warmed gently until spreadable
- About 1 1/2 cups sweetened shredded coconutGetting Ready: Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
To Make the Buttercream: Put the sugar and egg whites in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny, smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
To Assemble the Cake: Using a sharp, serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with the third layer (you’ll have used all the jam and have buttercream left over). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.
Serving: The cake is ready to serve as soon as it is assembled, but it’s best to let it set for a couple of hours in a cool room. Serve it at room temperature with anything from milk to sweet or bubbly wine.
Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to 2 days.
The second...it scotcheroo cookies. Yes...they taste EXACTLY like the rice krispie treats that we all know and LOVE.
Scotcheroo Cookies (makes about 4 dozen)
1 1/2 cup whole wheat pastry flour (you can use regular all purpose flour if you want)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick (8 TBSP) unsalted butter, room temperature
1/2 cup peanut butter
3/4 cup packed brown sugar
1/4 cup light corn syrup
2 eggs
1 1/2 tsp vanilla
2 1/2 cup Rice Krispies
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
In a small bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
In mixing bowl combine the butter, peanut butter and brown sugar. Beat with mixer until light and fluffy. Add in the corn syrup and mix, then scrape down beaters and bowl. Beat in the eggs, one at a time, then add the vanilla. Scraped down beats and bowl again, then add the flour mixture and mix well. Using sturdy spoon add the Rice Krispies and butterscotch and chocolate chips.
Cover dough and refrigerate dough for at least two hours.
Preheat oven to 375 degrees.
Remove the dough from the fridge and place tablespoons full of cookie dough two inches apart on an ungreased baking sheet. Place cookies immediately into preheated oven and replace unused dough back in fridge. It's important to keep the dough cold until right before you're ready to bake each pan of cookies and remember to always use a cooled baking sheet.
Bake for 9-10 minutes, until center is just set and the edges have just begun to brown. Remove cookies from oven and let cool for a few minutes on baking sheet before removing them to a cooling rack to cool completely.
Last night, I was in the mood to bake...so I decided on these....
Millionaire’s Shortbread
Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
For the shortbread:
½ cup sugar
1 ¼ cups (2 ½ sticks) unsalted butter, softened
1 large egg yolk, slightly beaten
For the caramel filling:
28 ounces sweetened condensed milk
For the chocolate glaze:
6 ounces dark chocolate, (60% cacao), coarsely chopped
1 teaspoon light corn syrup
½ cup (1 stick) unsalted butter, softened, cut into cubes
Make the shortbread:
Preheat the oven to 350 degrees. Butter the bottom and sides of a 9×13-inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended.
Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.
Turn the dough out onto a lightly floured work surface. Dust the top off the dough and your hands with a little flour. Use your hands to gently work the dough into a 6×6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining ½ cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.
Make the caramel filling:
Put the sweetened condensed milk in a medium heatproof bowl and set it over a saucepan of boiling water over low heat. Cook for 1 to 1 ½ hours, until thick and caramel colored. Remove the bowl from the pan and beat until smooth. (alternately, you could just bake the sweetened condensed milk in a roasting pan at 350 degrees for the same amount of time).
Make the chocolate glaze:
In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
Put in the refrigerator for 1 hour, or until the glaze hardens.
Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.
The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
And last but not least....the peanut butter chocolate chip cookies. I used chunky peanut butter and Seroogy dark chocolate candy bars for the top. YUM!
Ingredients
Makes 36
* 1 1/2 cups all-purpose flour (spooned and leveled)
* 1 teaspoon baking soda
* 1 cup peanut butter (smooth or chunky)
* 4 tablespoons ( 1/2 stick) unsalted butter, room temperature
* 1/2 cup packed dark-brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 8 ounces semisweet chocolate, cut into chunks
Directions
1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
