Rich Coffeecake with Sweet Cheese Filling

 If you're wondering where I've been the last 8 days, and really the last two months, I've been typing up this recipe.  It's that long.

Despite major time constraints and setbacks, like feeding my family and sleeping at night, I have persevered, because I think it's really important that this recipe be freely available on the internet.  It is freaking amazing.

I think I may have just found our new Christmas or maybe Easter or maybe birthday breakfast tradition.  Gorgeous amazing yeasted butter dough.  Cheese danish filling with the slightest hint of lemon.  Streusel and icing, natch.  Do most of the work the day before, then finish it on Day 2.  Really worth it.  Plus it makes two so you're getting your time's worth.  Freeze one for a friend, or for another day.  This was the winner of Dessert Club - Cheese night. 

Rich Cheesecake with Sweet Cheese Filling (print recipe)
Makes 2 cakes, each serving 8 to 10

The finished cakes freeze beautifully, so you can make the full amount of dough, bake two cakes, and freeze one for later.  Or the recipe can be halved.  Between rising, shaping, and proofing, preparing these cakes is time-consuming, though not at all labor-intensive.  An early morning start will let you make, rise, shape, proof, and bake the dough all in one day.  Alternatively, you can refrigerate the shaped, proofed loaf overnight and bake it the next morning for breakfast.   

Rich Coffeecake Dough
2 envelopes (about 4 1/2 tsp) instant yeast
1/4 cup warm water (110 degrees)
1/2 cup (3.5 oz.) granulated sugar
4 large eggs
2 T milk
1 tsp vanilla extract
4 1/4 cups (21.25 oz.) unbleached all-purpose flour
1 1/2 tsp salt
16 T (2 sticks) unsalted butter, cut into 1-inch pieces and softened but still cool

Sweet Cheese Filling
8 oz. cream cheese, softened but still cool
1/4 cup (1.75 oz.) granulated sugar
2 1/2 T unbleached all-purpose flour
Pinch salt
2 tsp finely grated zest from one lemon
1 large egg
1/2 tsp vanilla extract

Streusel Topping
1/3 cup packed light or dark brown sugar
1 T granulated sugar
1/2 cup (2.5 oz.) unbleached all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
5 T cold unsalted butter, cut into 8 pieces

Coffeecake Icing
3/4 cup confectioners' sugar, sifted
3 1/2 tsp milk
1/2 tsp vanilla extract

Egg Wash
1 large egg
1 tsp heavy cream (preferably) or whole milk

1. For the Dough:  Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve.  Add the sugar, eggs, milk, and vanilla; attach the paddle and mix at the lowest speed until well combined.  Add 3 1/4 cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute.  Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes.)  Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer.  Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.

2.  Scrape the dough (which will be too soft to pick up with your hands) into a straight-sided lightly oiled plastic container or bowl using a plastic dough scraper.  Cover the container tightly with plastic wrap and let dough rise at warm room temperature until doubled in size, 3 to 4 hours.  Press down the dough, replace the plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours.  Alternatively, for a quick chill, spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.

3.  For the Filling:  Meanwhile, beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes.  Add the lemon zest, egg, and vanilla.  Reduce speed to medium and continue beating, scraping down the sides of the bowl at least once until incorporated, about 1 minute.  Scrape the mixture into a small bowl and chill thoroughly before using.  (The filling can be refrigerated in an airtight container up to 3 days.)

4.  For the Streusel:  Mix the brown and granulated sugars, flour, cinnamon, and salt in a small bowl.  Add the butter and toss to coat.  Pinch the butter chunks and dry mixture between your fingertips until the mixture is crumbly.  Chill thoroughly before using.  (The streusel can be refrigerated in an airtight container up to 2 weeks.)

5.  For the Icing:  Whisk all the ingredients in a medium bowl until smooth.  (The icing can be refrigerated in an airtight container up to 1 week.  Thin with a few drops of milk before using.)

6.  When you are ready to shape the coffeecakes, remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface, scraping the container sides with a rubber spatula if necessary.  Divide the dough in half for 2 cakes.  Roll into a 12 by 8-inch rectangle (dough should be about 1/3 inch thick).  Straighten with a bench scraper to keep the sides even.  Place the dough rectangle on a parchment paper-lined baking sheet.  Spread a 3-inch wide strip of filling (use half the filling) down the center of the dough, leaving a 1 1/2 inch border at each short end.  Using a knife, cut a 1 1/2 inch square out of each corner of the dough, so it looks like an elongated + sign.  Using scissors, make 5 equally spaced snips , 1 1/2 inches deep, along each long side of the dough.  Fold the ends over the filling, pinching the corner edges together to seal.  Bring the flaps of dough from the long sides together in the center, overlapping the ends and pinching tightly to secure.  Repeat with the second half of dough.  Cover lightly with plastic and proof until slightly puffed, 1 1/2 to 2 hours. 

7.  For the Egg Wash:  Beat the egg and cream in a small bowl until combined. 

8.  Adjust the oven rack to the middle position and heat the oven to 350 degrees.  Working with and baking one coffeecake at a time, brush the egg wash evenly on the exposed dough.  Sprinkle evenly with half the streusel topping, if using.  Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in the center of the cake reads 190 degrees, 25 to 30 minutes.  Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes.  Drizzle the cake with half the icing and serve.

Recipe from Baking Illustrated

Coffee Cake

A few months ago, my kindergartener came home exclaiming, "Mom!  My teacher made the most awesome snack for us today.  It was sooo good, you wouldn't believe it!"  OK, I'll bite.  "What was it?"

"It was called coffee cake.  But it didn't even have coffee in it.  People just eat it with coffee sometimes."

"Your teacher made you coffee cake?"  I had to admit, I was impressed.  And jealous.  I'd never made a good coffee cake, despite best efforts.  Something always went wrong.  And here, someone whose baking skills I was unable to critically evaluate (although I really like her), had introduced my daughter to this classic breakfast confection before I had.  It just didn't sit well.

"We can make coffee cake at home, you know."  It was my poker face.  I didn't actually know if we could, since I never had.  I started to realize how hard this might be.  "We can?!  Let's do it, let's do it!"

So we went home, and that weekend I made one sorry excuse for a coffee cake.  We all ate an obligatory piece, and tossed the rest.  It was dry on the edges, and kinda brown throughout, rather than high golden cake with a dark cinnamon ripple and crumbly sugar topping.  So I gave up for awhile.

Until I saw a picture in a cookbook of the perfect coffee cake, exactly how I would want mine to look.  I read the author's notes, and she said it was her rendition of her favorite cake from King Arthur Flour.  KAF!  Why hadn't I thought of that?!  Of course they will have a good one; their test kitchen actually tests recipes!  So I skipped this dubious variation and went straight to the source.

And this is what I got.

Tender, moist, vanilla yellow cake (I used my precious vanilla bean paste because I wanted it to be just really perfect.)  Cinnamon ripple, with a touch of cocoa (you barely taste it.)  Crunchy, crumbly cinnamon sugar topping (which has nothing wrong, but I may experiment with in future - nuts, oats, other spices, etc.  Now that the foundation is sure, embellishment comes next.)

Coffee cake perfection.  And yes, my little Ginger likes it, too.

Coffee Cake (print recipe)
Makes one 9x13 or two 9" round pans

Topping:
1 1/4 cups granulated sugar
1/4 tsp salt
1 1/2 cups all-purpose flour
1 T ground cinnamon
6 T unsalted butter, melted

Filling:
1 cup brown sugar
1 1/2 T ground cinnamon
1 tsp unsweetened cocoa powder

Cake:
3/4 cup unsalted butter, softened
1 1/4 tsp salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 tsp baking powder
2 tsp vanilla extract or vanilla bean paste
3 large eggs
3/4 cup sour cream or plain yogurt (I used plain Greek)
1 1/4 cups milk (any; I used 2%)
3 3/4 cups all-purpose flour

1.  Preheat oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.

2.  Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

3.  Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

4.  To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.  Add the eggs one at a time, beating well after each addition.  In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.  Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

5.  Pour/spread half the batter (a scant 3 cups or 28 ounces) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups (14 ounces) batter in each pan.  Sprinkle the filling evenly atop the batter.  Spread the remaining batter atop the filling (this is most easily done with a rubber spatula dipped in water.) Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan.

6.  Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.  Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Recipe from King Arthur Flour

Banana Oatmeal Pancakes with (American) Clotted Cream

Are we having a good Pancake Week?  I am.  My friend Sheri had us over for breakfast the other day, and served us these pancakes of her own invention - a melding of her family's secret pancake recipe, and her favorite banana oatmeal cookies.  And the proverbial cherry on top?  Her homemade faux clotted cream.

Real clotted cream is a sinfully awesome British product - a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'.  I likey.  So does Sheri and her family.  So she figured out how to best imitate it using stuff we have in America.  It's pretty awesome on these pancakes.  And pretty much everything else in the whole world.  Add jam as necessary.

Or in my case, I just drizzled on some leftover eggnog syrup.  Divine.

Banana Oatmeal Pancakes (print recipe)

1 1/2 cup milk
1 cup quick cooking oats

3 eggs, separated
1/2 cup sugar
1/3 cup oil
1 or 2 very ripe bananas
1/4 tsp baking soda
2 tsp baking powder3/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cardamom

1/2 tsp salt

1 3/4 cup all-purpose flour

1.  Combine milk and oats in a bowl and set aside to soak. 

2.  Beat egg whites until stiff peaks form, set aside. Cream together sugar and oil. Add egg yolks and bananas (one at a time) until well blended. Add baking soda, baking powder,  cinnamon, nutmeg, cardamom and salt, and mix until incorporated. Slowly add milk and oats then flour and mix until just combined with no large lumps. Gently fold in egg whites.

3.  Heat a large skillet or griddle over medium-low heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until large bubbles appear and then pop. Flip with a spatula, and cook until browned on the other side.

"Clotted Cream"
8 ounces cream cheese
1 cup whipping cream
2 T confectioners' sugar
1 tsp vanilla extract

Combine all ingredients in a blender or food processor and blend until smooth.  Refrigerate until ready to use.

Recipes from Sheri Wadman

Oatmeal Cookie Pancakes with Marshmallow Honey Butter

 You're dying, right?  I know!  These pankies are pretty outrageously good.  And I'm picky about raisins.  But in these, they shine...without outshining. 

If you've paid any attention to my sources, you might be saying, wow, she's really cooking a lot from Joy the Baker.  It's true, I'm in love with her cookbook, and we're still having a good honeymoon.  But this week especially, because her first chapter is called pancakes pancakes pancakes...and lesser breakfast items.  How could that not show heavily during Pancake Week?

Then there's the butter.  Dessert Club member Sheri made some killer Marshmallow Honey Butter to fill her winning Russian Rose Bread, and I just had to try it.  What better palate than pancakes?

Also.  My 6-year-old has really terrible allergies in the spring.  Someone told me if you eat local honey it helps reduce allergic reactions to pollen, so I bought some at the market where we got our Halloween pumpkins.  Couldn't hurt, I figured.  Turns out, she doesn't even like honey.  But we've been having a good time using it up anyway, and if she happens to ingest any, well, we'll take any help we can get.  She did like this honey butter, at least. 

 Oatmeal Cookie Pancakes (print recipe)

Makes about 3 dozen small pancakes

1 1/2 cups all-purpose flour
3/4 cup old-fashioned oats
2 T packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
Big pinch freshly ground nutmeg
2 large eggs
2 cups buttermilk
1 T pure maple syrup
1/4 cup butter, melted and cooled plus more for the griddle
1/3 cup golden raisins

1.  Place a rack in the center of the oven and preheat to 200 degrees F.  This will help keep the cooked pancakes warm while you finish the entire batch.

2.  In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices.  Set aside.

3.  In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter.  Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated.  Fold in the raisins.  Let stand for 5 minutes.

4.  Heat griddle over medium heat and add a touch of butter to melt.  Spoon or pour batter onto the hot griddle.  Heat until the bottom is browned and the top is bubbly.  Flip and cook through, about 2 minutes on each side.  Place on a heatproof plate in the oven to rest until ready to serve. 

Recipe from Joy the Baker by Joy Wilson

 Marshmallow Honey Butter
Makes 1 cup

1/2 cup butter (I used salted), softened
1/4 c honey
1/4 c marshmallow fluff

In an electric mixer on medium speed, whip ingredients until fluffy and well-combined.  Serve with pancakes or pretty much anything in the world. 

Recipe from Dessert Club member Sheri Wadman

"Man Bait" Apple Crisp

Today is Ed's birthday; he's 36.  And if there's anything this man of mine loves, it's a spicy-sweet-crunchy-topped apple crisp, followed very closely by apple pie, both a la mode.  So this was the first thing we made out of my new favorite cookbook, Joy the Baker.  Super clever idea, making extra topping and mixing part of it in with the filling for thickener (and texture).  And that topping is wicked good.

Crisp is such a simple dessert to make, and so darn delicious and satisfying.  And because there's actual real fruit in it, pretty big pieces, too, we can also call it healthy-ish and have it for breakfast.  Which we do.  

I caught my man 11 1/2 years ago.  But it doesn't hurt, every once in awhile, to re-bait and cast the line.  With a dessert like this, he's sure to bite.  Again and again and again. 

"Man Bait" Apple Crisp (print recipe)
Makes one 9 x 13 pan

Filling:
10 to 12 medium-sized apples (a mix of Fuji and Granny Smith)
6 T granulated sugar
3 tsp ground cinnamon

Topping:
2 2/3 cups all-purpose flour
2 2/3 cups packed brown sugar
1 tsp ground cinnamon
1 1/3 cups chopped pecans
2/3 cup quick-cooking oats
1 cup unsalted butter, softened

1.  Place a rack in the center of the oven and preheat to 350 degrees F.  Grease a 9x13-inch pan with nonstick cooking spray or butter.

2.  To make the filling: peel and core the apples and cut into 1/4-inch-thick slices.  In a small bowl, mix together granulated sugar and cinnamon.  Place all of the apple slices in a large bowl, and sprinkle with the cinnamon sugar mixture.  Using your hands, toss the apples with the cinnamon sugar until evenly coated.  Set aside while you prepare the topping.

3.  To make the topping: in a medium bowl, whisk together flour, brown sugar, cinnamon, nuts, and oats.  Work the softened butter into the dry ingredients with your fingertips until the mixture resembles coarse meal.  Remove 1 heaping cup of the topping and sprinkle it over the apple mixture.  Toss with your hands to incorporate.  Place apple mixture in the prepared pan and spread the rest of the topping evenly over the apples.

4.  Bake the crisp until topping is toasted and apples are bubbling, 55 to 60 minutes.  Remove from the oven and let cool slightly.  Scoop warm crisp into bowls and top with vanilla ice cream.

Recipe from Joy the Baker by Joy Wilson

1 year ago:  Pumpkin Biscuits
2 years ago:  Bayou Bakery
3 years ago:  Almond-Cinnamon Cookies

Cinnamon Baked Doughnuts

 One of the several important and exciting cookbooks I got for Christmas was Barefoot Contessa Foolproof.  As you might guess, Ina and her team have put together a gorgeously laid out, impeccably photographed collection of edibles that I can only look forward to delving among.  Although I can hardly stand to watch her show, with her massive estate, sprawling herb garden, nonstop collection of stylish friends and charming shops, and not to mention her stickly sweet adoration for husband Jeffrey, I will gladly give Ina Garten this: her food rocks. 

As do her "10 foolproof tips for cooking", on page 21.  In fact, most of her tips were already my tips, learned the hard way of course.  Like #9 Don't walk away from something simmering on the stove.  While you're not looking, liquids can boil over or evaporate and ruin a perfectly good dish.  Don't I know it.  Or #1 Read the entire recipe before you start cooking.  You don't want to discover the beans need to soak overnight when guests are due to arrive in an hour.  Do people really still soak beans?  Anyway. 

Luckily, what we have here is a straightforward (dare I say foolproof?) baked doughnut recipe, that requires neither stove simmering nor bean soaking.  You don't even really have to read it ahead...though don't tell Ina I said so!

Cinnamon Baked Doughnuts (print recipe)
Makes 18 doughnuts

Doughnuts:
Baking spray with flour
2 cups all-purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1 extra-large egg, lightly beaten (seriously Ina?  I used a large egg)
1 1/4 cups whole milk
2 T unsalted butter, melted
2 tsp pure vanilla extract

Topping:
8 T unsalted butter
1/2 cup sugar
1/2 tsp ground cinnamon

1.  Preheat oven to 350 degrees.  Spray 2 doughnut pans well.

2.  Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.  In a small bowl, whisk together the egg, milk, melted butter, and vanilla.  Stir the wet mixture into the dry ingredients until just combined. 

3.  You can spoon the batter into the baking pans, filling each a little more than three-quarters full, but I find it much easier to pipe it into the doughnut wells, using either a piping bag or a gallon Ziploc with the corner snipped off.  Better batter control.  Bake for 17 minutes, until a toothpick comes out clean.  Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

4.  For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan or in a wide mouth bowl in the microwave.  Combine the sugar and cinnamon in a small bowl.  Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Recipe adapted from Barefoot Contessa Foolproof

1 year ago:  Frozen Pistachio Pie
2 years ago:  Chocolate Swirl Babka Bread
3 years ago:  Rainbow Cake

Rougemont Apple Pastry Cake

 I'm not a pastry snob, being a total amateur and all.  And actual pastries are an art, and a hard one.  But this relatively simple cake made me feel almost professional - check out that height!  And how about that pastry cream inside?  Fancy.  And that almost-perfect crust.  Thank you.

Never mind that, when I took this to a dinner party, and was asked what I had brought, I proudly replied, "Oh this?  It's a Rougemont Apple Pastry Cake."  He gave it a suspicious once-over, and sniffed.  "Well," he said, "I never met a pie I didn't like," and walked away, as if he had bestowed some form of acceptance, or approval.  Ahem.  Recover.  Smile graciously.  Keep it deep inside that it's not a pie.  It's a pastry cake.  Like I said.

Me?  Nope, not a snob at all.

Rougemont Apple Pastry Cake (print recipe)
Makes 12 to 16 servings

Pastry Crust:
2 cups all-purpose flour
1 T sugar
1/2 tsp salt
3/4 cup unsalted butter, cut into chunks
4 to 6 T ice water or half-and-half

Apple Filling:
10 to 12 large apples, cored, peeled, and cut into 1/4-inch slices
1/4 cup sugar
1 T cornstarch
1 tsp ground cinnamon
1/4 cup raisins, plumped and dried* (I used golden raisins)
1 T lemon juice

Vanilla Sauce:
1/2 cup unsalted butter, melted
1 cup sugar
2 tsp pure vanilla extract
4 large eggs
2 T all-purpose flour
1 tsp ground cinnamon

Finishing Touches:
Confectioners' sugar
Apricot jam, warmed

1.  Line a baking sheet with parchment paper.  Brush bottom and sides of a 10-inch springform with melted butter and place on baking sheet.

2.  For Pastry Crust, place flour, sugar, and salt in a food processor.  Add butter and pulse to make a grainy mixture.  Add water and pulse to make a shaggy dough.  On a lightly floured work surface, gather dough together, kneading a few moments to make a smooth dough.  Wrap and chill dough at least 1 hour before rolling out.

3.  Meanwhile, for Apple Filling, toss apples with sugar, cornstarch, cinnamon, raisins, and lemon juice.

4.  Preheat oven to 350.  Roll or press out dough evenly and fit on bottom and sides of prepared pan (dough should be between 1/8 and 1/4 inch thick.)  Fill with Apple Filling, pressing gently.  For final layer of apples, arrange in concentric circles.  Apples should come to top of pan.  If they don't, prepare more to fill out the pan, tossing with 2 T sugar and a touch of cinnamon.

5.  Cover pan lightly with aluminum foil.  Bake cake 60 to 70 minutes or until apples are soft, removing foil after 20 minutes.  The top apples might seem dry and browned around their edges, but interior apples should begin to feel soft - use a skewer to test apples.

6.  For Vanilla Sauce, in a small bowl, blend melted butter, sugar, vanilla, eggs, flour, and cinnamon.  Pour this over hot pastry cake, trying to get sauce to drip into crevices.  Bake another 20 minutes.  Cool on a wire rack.

7.  Refrigerate pastry cake at least 6 hours or preferably overnight.  Dust with confectioners' sugar or brush with warmed apricot jam before serving.

*I usually don't bother to plump my dried fruit, but if you want to, cover the fruit with very hot water and let stand for 5 to 10 minutes; drain and pat dry with paper towels before using in a recipe.

Recipe from A Passion for Baking by Marcy Goldman

1 year ago:  Doughnut Upside Down Cake
2 years ago:  My First Fudge
3 years ago:  White Chocolate Macadamia Muffins

Apple-Cranberry Pie

 No clever prose for this one, my dears.  This one was requested for Thanksgiving, and while I'm skimming it by the hair of my chinny chin chin, I hope you will still be able to make it.  Because cranberries and apples, always excellent.  And this comes from last year's pie night winner, and she seriously knows pies.

Apple-Cranberry Pie (print recipe)

8 oz. (2 cups) fresh or frozen cranberries

1/4 c orange juice

1 c plus 1 Tbsp sugar

1/2 tsp ground cinnamon

1/2 tsp salt

1/4 c water

1 Tbsp cornstarch

3 1/2 lbs Golden Delicious apples, peeled, cored,and sliced 1/4 in thick

1 recipe double-crust pie dough

1 large egg white, lightly beaten

1. Bring cranberries, orange juice, 1/2 cup sugar, 1/4 tsp salt to boil in medium saucepan. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jam-like consistency, about 10-12 minutes. Off heat, stir in water and let cool to room temp., about 30 min. Can be stored in refrigerator up to 2 days.

2. Meanwhile, mix 1/2 cup sugar, remaining 1/4 tsp cinnamon, remaining 1/4 tsp. salt, and cornstarch together in large bowl. Add apples and toss to combine. Cover and microwave, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10-14 min. Let cool to room temp., about 30 minutes. Can be stored in fridge up to 2 days.

3. While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Roll 1 disk of dough into 12 in. circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-in. pie plate, letting excess dough hang over edge. Leave any dough that overhangs in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-in. circle on lightly floured counter, then transfer to parchment paper-lined baking sheet. Cover with plastic and refrigerate for 30 min.

4. Spread cooled cranberry mixture into even layer in dough-lined pie plate. Place apple mixture on top of cranberries, mounding in center. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 in beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Cut four 2-in. slits in top of dough. Brush surface with egg white and sprinkle evenly with remaining 1 Tbsp. sugar.

5. Place pie on heated baking sheet and bake until crust is light golden brown, about 25 min. Reduce oven temp. to 375, rotate baking sheet and continue baking until juices are bubbling and crust is deep golden brown, 25-30 min. Let pie cool on wire rack until filling has set, about 2 hours. Serve slightly warm or at room temp.

Recipe from the Cook's Illustrated Cookbook

Salted Almond Praline Tart

 Here's the creation that WON "Pies & Tarts" night at Dessert Club, which is no small feat.  But it was pretty awesome.  I think the Salted Almond Praline, that went on as a garnish, and was both addictive and super easy to make, was the kicker that pushed it over the edge.  Stunning with creamy almond-scented filling, fresh raspberries, and spicy-salty crust and praline, I humbly admit it did stand out. 

Better Homes and Gardens teamed up with the Almond Board of California for a "Crowd-Pleasing Almond Dishes" contest, and you guessed it, this was one of the winners.  So now it's a two-time award winner.  So you should make it this week.  And maybe every week after.  Definitely for your next recipe contest.  Yum.

  
Salted Almond Praline Tart (print recipe)
Makes 12 servings

Almond Crust:
2 1/2 cups broken cinnamon graham crackers (or cinnamon Teddy Grahams)
1 cup toasted sliced almonds
1/3 cup sugar
1/3 cup softened butter

Almond Tart Filling:
12 oz. cream cheese, softened
4 1/2 oz. white baking chocolate, chopped
1/3 cup sugar
1/2 cup light sour cream
1/4 tsp almond extract
1 egg and 1 egg yolk

Salted Almond Praline:
1 cup sliced almonds
1/2 cup sugar
2 T melted butter
1 T water
1 tsp ground cinnamon
1/2 tsp sea salt

Garnish:
Whipped cream
Fresh raspberries

1.  Preheat oven to 325F.  Prepare crust:  In food processor, combine grahams, almonds, and sugar.  Cover; process until finely ground.  Add butter.  Pulse to combine.  Press into bottom and sides of 10-inch fluted tart pan with removable bottom.  Chill 15 minutes.  Place on foil-lined baking sheet.  Bake 20 minutes or until lightly browned; cool.

2.  Prepare filling: In saucepan combine 8 oz. cream cheese and white chocolate.  Stir over low heat until melted.  In bowl beat remaining cream cheese on medium to high for 30 seconds.  Beat in sugar until smooth.  Beat in melted mixture until combined.  Beat in sour cream and extract until combined.  Beat in egg and yolk until combined Pour into crust.

3.  Bake in 325F oven 35 minutes or until center is nearly set when gently shaken.  Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove.  Chill at least 2 hours. 

4.  Make Salted Almond Praline: Heat oven to 325F.  Line a baking pan with foil and spray with nonstick cooking spray.  In bowl combine 1 cup sliced almonds, the sugar, melted butter, water, cinnamon and salt.  Spread evenly in pan.  Bake 20 minutes or until golden brown.  Cool completely on rack.  Break into pieces.

5.  Remove tart from pan.  Top with whipped cream, Salted Almond Praline, and raspberries.  Serve.

Recipe from Better Homes and Gardens, July 2012

Fresh Ginger Cake

 

This was another intensely delicious contender at DC: Herbs & Spices.  And not the first from David Lebovitz!  I wonder if he would like to come be our guest sometime...or at least our theme.  Hmm, something to consider.  In the meantime, this ginger cake of his is so simple and so fabulous, he says he's given it to so many people he sometimes finds it on menus when he eats out.  And yes, he orders it.  

Fresh Ginger Cake (print recipe)
Serves 10 to 12

4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

1.  Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper. 

2.  Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper. 

3.  Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. 

4.  Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. 

5.  Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Recipe form David Lebovitz on Epicurious, November 1999

1 year ago:  Blackberry French Toast Casserole
2 years ago:  Chocolate Turtle Cake
3 years ago:  Yeasted Pumpkin Bread with Cinnamon-Pecan Swirl

Poached Pears

My one fan has spoken.  She wants every single recipe from Herbs & Spices night.  I will try to oblige.  It may mean a little more brusque, and less witty, writing from me.  The world will survive.

These poached pears come straight from the charming David Lebovitz - while I give you the recipe here out of courtesy, I direct you to his blog which has more pictures, and more details, if you're actually going to make these delicious and versatile pears.

Poached Pears (print recipe)

Makes four servings

I’ve offered a few variations at the end of the recipe. You can also poach the pears in halves (cored) or whole. Note that the poaching time will be longer if the pears are in larger pieces than quarters. The best way to test if the pears are done is by poking one with a paring knife; if it meets no resistance, it’s done.
You can serve these pears alongside a favorite cake, like the chocolate pain d’épices, below, from The Sweet Life in Paris, or even a slice of regular Pain d’épices. Of course, they go very well with gingerbread, and I’ve even swapped them out for the quinces in Quince tarte Tatin.

1 quart (1l) water
1 1/3 cup (265 g) sugar
4 Bosc pears; peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.
4. Remove from heat and let the pears cool in their liquid.
Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.

Serving
Serve the pears warm or at room temperature. Accompany with perhaps a scoop of Vanilla ice cream and some dark chocolate sauce, a spoonful of crème fraîche, Milk chocolate & black pepper ice cream, fresh raspberries, or alongside a wedge of spice cake or gingerbread.

Storage
Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving, and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days.

Variations
In place of the water, you can add 2 cups (500 ml) water and 2 cups (500 ml) white wine (sweet or dry) or sparkling cider, or 3 cups (750 ml) red wine and 1 cup (250 ml) water
In place of the sugar, you can use 1 cup (320 g) honey or 1 1/4 cups (275 g) dark, unrefined sugar, such as turbinado or cassonade.

Recipe taken shamelessly word for word from David Lebovitz

1 year ago:  Blueberry-Cherry Pie
2 years ago:  Pumpkin Donut Muffins
3 years ago:  Chocolate Chip Pumpkin Bread

Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese

 So this was my contribution to "Herbs & Spices" night, and I was quite proud.  1 - Because I stepped out of my typical range, and 2 - It was just a delicious mouthful.

The ravioli, as named, is crisp - baked in the oven, not boiled or fried.  The filling is spicy plum jam, essentially, and a really gorgeous fall rust-plum color.  The lemon-thyme honey brings an outdoorsy earthiness to things.  And the yogurt cheese, unexpected, and a welcome creamy finale to the bite.  So there is sweet, spicy, crispy, creamy, herbal, fruit, and tangy.  Delightful.

And on top of all that, just a bonus, very healthy-ish!  One serving, which includes three ravioli, two teaspoons honey, and a tablespoon of yogurt cheese - very generous! - is only 328 calories and 4.7 g fat.  I'm sure this must be a Dessert Club record.  Not that we are keeping track.

Crisp Plum Ravioli with Lemon-Thyme Honey and Yogurt Cheese (print recipe)
Makes about 24 to 30

1 (16-ounce) carton vanilla yogurt
4 cups chopped plums (about 2 pounds)
3 tablespoons honey
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 tablespoons butter
60 wonton wrappers
Cooking spray
1/2 cup honey
1 teaspoon grated lemon rind
1/2 teaspoon chopped fresh thyme

1.  Place colander in a medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

2.  Combine the plums, 3 tablespoons honey, cinnamon, and nutmeg in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 45 minutes, stirring occasionally. Remove from heat. Cool 5 minutes; stir in butter. Cool completely.

3.  Preheat oven to 400°.

4.  Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon plum mixture into center of wrapper.

 Moisten edges of dough with water, and top with another wrapper. Press 4 edges together to seal. Place ravioli on a large baking sheet coated with cooking spray (cover ravioli with a damp towel to prevent drying). Repeat procedure with remaining wrappers and plum mixture. Bake at 400° 14 minutes or until golden.

5.  Combine 1/2 cup honey, rind, and thyme in a small saucepan over low heat. Cook 20 minutes (do not boil). Place 3 raviolis on each of 3 plates. Drizzle 2 teaspoons honey mixture over each serving; top with about 1 tablespoon yogurt cheese.
Recipe from Cooking Light, June 2003

1 year ago:  Pistachio-Chai Muffins
2 years ago:  Apple Cake with Buttery Caramel Sauce
3 years ago:  Bread Machine Cinnamon Raisin Bread

Walnut Streusel Bread

 My girls love anything with cinnamon.  Even Poppy, my 2-year-old, asks, when she sees me making something in the kitchen, "Can we put cinnamon in it?"  I usually say yes. 

In contrast, they think they don't like nuts in things.  So when I served this up for breakfast one morning, I just called it "Cinnamon Streusel Bread."  And they ate it right up.

But you and I, we're grown-ups.  Not only can you handle the walnuts, you'll probably love the bread all the more for them, as I do.  Sweet & spicy, soft with a nutty crunch.  Amazing.

Walnut Streusel Bread (print recipe)
Makes one 9 x 5-inch loaf

Streusel:
1/3 cup packed brown sugar
1/3 cup old-fashioned rolled oats
1 T all-purpose flour
1/4 tsp ground cinnamon
Dash of salt
2 T butter, melted
2 T chopped walnuts

Bread:
9 ounces all-purpose flour (about 2 cups)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 T butter, softened
2/3 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup fat-free buttermilk
Baking spray with flour

1.  Preheat oven to 350.

2.  To prepare streusel, combine first 5 ingredients in a medium bowl.  Add 2 T melted butter, stirring until well combined.  Stir in nuts.  Set aside.

3.  To prepare bread, weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife.  Combine flour, baking soda, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.  Combine 5 tablespoons butter and granulated sugar in a large bowl; beat with a mixer at medium-high speed until well blended.  Add eggs, 1 at a time, beating well after each addition; beat in vanilla.  Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined. 

4.  Scrape half of batter into a 9 x 5-inch loaf pan coated with baking spray; sprinkle with half of streusel mixture.  Spread remaining batter over streusel; swirl.  Sprinkle remaining streusel on top of batter.  Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs cleaning.  Cool 10 minutes in pan on a wire rack.  Remove from pan; cool completely on wire rack.

Recipe from Cooking Light, October 2012

1 year ago:  Grapefruit-Buttermilk Sherbet
2 years ago:  Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting
3 years ago:  Lemon Meringue Pie

Chocolate Zucchini Bread

About a month ago, I wanted to make this bread, which I've made many times, but I couldn't find the recipe.  I looked all over my blog, couldn't believe I'd never posted it.  I looked through cookbooks and binders - where was that favorite chocolate zucchini bread?!  Finally I found it in a family cookbook I made a few years ago, phew!  But seriously, it needs to be on here.  You need this recipes.  Two words for you:  Double.  Chocolate.  And you can see little green flecks so it's healthy-ish, too!

Chocolate Zucchini Bread (print recipes)
Makes two 9 x 5-inch loaves

3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 T ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups sugar
3 eggs
1 cup vegetable oil
2 tsp vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts, optional
1 cup semisweet chocolate chips

1.  Preheat oven to 350.  Lightly grease two 9 x 5-inch loaf pans.

2.  In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt; mix well.  In a separate bowl, combine sugar and eggs and beat until well blended.  Add oil and vanilla; beat until combined.  Stir in zucchini.  Add flour mixture; stir just until moistened.  Stir in nuts and chocolate chips.  Spoon evenly into loaf pans.

3.  Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean.  Cool in pans for 10 minutes.  Remove bread from pans; cool completely on wire rack.

1 year ago:  Raspberry-Chocolate Chip Muffins
2 years ago:  Cranberry Walnut Bread
3 years ago:  German Apple Pancake

Chai Banana Bread

 As you know by now, my stance is that you can never, ever have too many banana bread recipes.  What if the next one is the best one ever?  That's been my experience, so I just keep making them.  Indeed, I think this one may even be the best one ever.  I love it when quickbreads have that shapely rise in the center, stand tall, and cook evenly throughout.  And, specific to this one, I am inclined to thin down the extra chai-spiced glaze with a little milk and drink it with a straw.  Then lick the bowl. 

  
Chai Banana Bread (print recipe)
Makes one 9 x 5-inch loaf

1 1/2 cups mashed ripe banana (about 3)
1/3 cup plain fat-free yogurt
5 T butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
10 ounces all-purpose flour (2 1/4 cups)
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1 1/4 tsp vanilla extract, divided
Cooking spray
1/3 cup powdered sugar
1 1/2 tsp 1% low-fat milk

1.  Preheat oven to 350.

2.  Combine bananas, yogurt, melted butter, and eggs in a bowl; beat with a mixer at medium speed just until blended.  Add sugars; beat at medium just until blended.

3.  Weigh or spoon flour into dry measuring cups.  Combine flour, soda, and salt.  Add flour mixture to banana mixture; beat just until blended.

4.  Combine cardamom, cinnamon, ginger and allspice.  Stir 1 1/2 teaspoons spice mixture and 1 tsp vanilla extract into batter.  Pour into a 9 x 5-inch loaf pan coated with cooking spray.  Bake at 350 for 65 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan on wire rack.  Remove from pan; cool. 

5.  Combine remaining spice mixture, remaining vanilla, powdered sugar, and milk.  Drizzle over or "paint" on bread.

Recipe from Cooking Light, May 2012

1 year ago:  Lattice-Top Cherry Pie
2 years ago:  Vanilla-Pear-Walnut Muffins
3 years ago:  Raspberry Cream Cheese Brownies

Chipotle Brownies

 

 As promised, here are my smoky spicy oh-so-chocolatey chipotle brownies!  It's like you take my favorite combo - chocolate, cinnamon, red pepper - and add that very slight smokiness that makes chipotles (smoked peppers), and wow!  We have a NEW favorite that is more than the sum of its parts!

 

And not that this recipe needs any more in its favor than that, but it also has FOUR kinds of chocolate, sour cream, and three times more sugar than flour.  All signs of a recipe to die for.

Chipotle Brownies (print recipe)
Makes 9 to 16 servings

1/4 cup all-purpose flour
2 T unsweetened cocoa powder
1 tsp baking powder
1/2 tsp cinnamon
3/4 tsp chipotle powder
1/2 tsp salt
1/4 cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
3 eggs
3/4 cup sugar
1/2 tsp vanilla extract
1/3 cup sour cream
4 ounces (2/3 cup) chocolate chunks

1.  Heat oven to 325.  Butter and flour an 8 x 8-inch baking pan (I doubled the whole recipe for a crowd and made it in a 9x13.)  Combine flour, cocoa, baking powder, cinnamon, chipotle powder and salt in a medium bowl; set aside.

2.  In a medium saucepan, bring 1 inch of water to a simmer.  Add butter, unsweetened chocolate, and semisweet chocolate to a metal bowl large enough to sit on top of the saucepan.  Melt ingredients, about 4 minutes.  Remove from heat and stir until smooth.

3.  In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, sugar and vanilla.  Whisk on high speed until slightly thickened, 1 to 2 minutes.  Pour in the melted chocolate mixture and whisk on medium for 30 seconds.  Add the flour mixture and whisk on low for 30 seconds.  Add sour cream and whisk on medium for 30 seconds.  Stir in chocolate chunks by hand. 

4.  Bake at 325 for 35 minutes, or until a toothpick inserted in the center comes out clean.  Cool on wire rack 10 minutes.

Recipe from Family Circle, February 2012

 

1 year ago:  Lemon-Scented Pull-Apart Bread
2 years ago:  Toasted Coconut Cupcakes
3 years ago:  Toronto Blueberry Buns

Gingerbread Mini Cakes

Ahem.  Don't mind me.  Just taking almost an entire month to get one more post written.  Looks like the days of being two months ahead on this blog are over.  Does anybody still check it?

Just in case you do, here's an easy fall treat for you.  Fall baking truly rocks, doesn't it?

Of course, we made these in the summer, and served them for a girls' tea party with friends.  We have a lot of those.  Tea parties, not friends.  It's better that way - more gingerbread cakes for us.

These are made with pumpkin, molasses, and all those warm fall spices I love.  When I see a long list of 1/2 and 1/4 tsp of lots of herbs in, say, a dinner recipe, I reject it - too much work!  But when I see a similarly long list of spices, for something like a cake or muffins, I pounce on it eagerly.  Because I know it will be delicious, and oh, so worth it.  As these mini cakes are!

Gingerbread Mini Cakes (print recipe)
Yield depends on mold size - makes 60 mini muffins or 18 canelé or standard muffins

1/4 cup unsalted butter, room temperature plus more for muffin cups
2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
2 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp fine salt
3/4 cup granulated sugar
1 cup pure pumpkin purée
1/2 cup unsulfured molasses
2 large eggs, lightly beaten
1/2 cup buttermilk
1 cup confectioners' sugar, sifted

1.  Preheat oven to 350.  Butter and flour 18 standard muffin cups or whatever mini cake mold you are using.  In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt.  In a medium bowl, beat granulated sugar and butter with a wooden spoon, until light and fluffy, about 3 minutes.  Whisk in pumpkin purée until smooth, then whisk in molasses, eggs, and buttermilk.  Add to flour mixture in 3 additions, stirring well to combine.

2.  Divide batter among muffin cups.  Bake until puffed and set, 35 minutes (12-14 for mini muffins), rotating pans halfway through.  Let cool completely in pans on wire racks. 

3.  Whisk together confectioners' sugar and 2 T water.  Spoon over muffins and let glaze set, about 15 minutes, before serving.  Or dip tops of mini muffins in glaze and let extra drizzle off before setting upright to set.  (Refrigerate in an airtight container, up to 1 week.)

Nutrition per 3 mini muffins:
165 cal, 3g fat, 25mg chol, 156mg sod, 32.6carb, 0.8g fiber, 18.7g sugar, 2.6g protein

Recipe from Everyday Food, Jan 2012
1 year ago: Devil's Food Cake with Black Pepper Boiled Icing (oh, yes)
2 years ago: Sour Cream Muffins with Poppy Seed Streusel
3 years ago: Strawberry New York Cheesecake-Stuffed Blondies