Desserts

Chewy brownie recipe

4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate
1-1/2 cups sugar
Scant 1/4 tsp. salt
2 tsp. vanilla extract
2 large eggs, at room temperature
4-1/2 oz. (1 cup) flour
2 Tbs. natural cocoa (not Dutch-processed)
Tip: The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Chocolate Orange Miniature Cakes

From Chocolate by Nick Malgieri

Yields twelve 2 1/2-inch square individual desserts

Orange Almond Cake Layer

1 cup blanched almonds

3/4 cup cake flour

4 large eggs, separated

3/4 cup sugar, divided

Grated zest of 1 orange

1/2 teaspoon orange extract

Pinch of salt

Preheat oven to 350 degrees F. Butter and flour or line a 10 x 15-inch jelly-roll pan with parchment paper

Grind almonds finely in a food processor and stir into flour. Set aside.

In a separate bowl, whip yolks with half the sugar, the grated orange zest, and orange extract until light.

In another bowl, whip together the egg whites with salt, then whip in the rest of the sugar until whites hold a soft peak.

Fold in yolks, then fold in almond and flour mixture to the egg white mixture. Spread into prepared pan. Bake for 20 minutes. Remove cake from the pan and place on a cooling rack.

Chocolate Orange Ganache

1 1/2 pounds (24 ounces) semisweet chocolate

1 1/2 cups heavy whipping cream

1/3 cup light corn syrup

3 tablespoons orange liqueur

Chop chocolate into small pieces and set aside. In a saucepan, bring the heavy cream and corn syrup to a boil. Remove from heat and add chocolate. Let sit for 5 minutes. Stir in liqueur. Cool at room temperature or in the refrigerator until of spreadable consistency.

Orange Syrup

1/3 cup orange juice

1/4 cup sugar

1/3 cup kirsch or orange liqueur

Bring the orange juice and sugar to a boil in a small saucepan. Cool and whisk in liqueur.

Candied Orange Zest

3 oranges

1/2 cup sugar

2 tablespoons water

Use a vegetable peeler to remove the zest from the orange in large, wide strips. Cut zest into thinner shreds.

Decadent Brownies:

    1 1/4 sticks unsalted butter, plus more, softened, for pan

    1 cup unsweetened natural cocoa powder

    1/2 teaspoon fine sea salt

    1 1/3 cups sugar

    1 1/4 teaspoon pure vanilla extract

    2 eggs, at room temperature

    2/3 cup all-purpose flour

    1 1/2 cups semisweet chocolate chips

Peanut Butter Buttercream Layer:

    1 cup creamy peanut butter (don't use old-fashioned or natural)

    1/2 stick unsalted butter, at room temperature

    1 cup powdered sugar

    1/4 teaspoon fine sea salt

    1 1/4 tablespoons milk

    1 teaspoon pure vanilla extract

    1 1/2 cups salted cocktail peanuts

Ganache:

    2 cups semisweet chocolate chips

    7 tablespoons unsalted butter

Directions

Preheat your oven to 325 degrees F.

For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.

While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.

While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.

Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.

Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.

While the brownies are cooling make the buttercream and ganache.

For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.

For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.

Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.

Peanut Butter Cookie Dough Brownie

adapted from The Food Network

Brownie Layer:

1/2 cup unsalted butter

2 (1-ounce) squares unsweetened chocolate

1 teaspoon vanilla extract

1 cup sugar

2 large eggs

1/2 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup semisweet chocolate chunks

Peanut Butter Cookie Dough Layer:

1/4 cup unsalted butter, softened

1/2 cup packed light brown sugar

2 tablespoons milk

1/2 cup creamy peanut butter

1/2 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt

Ganache Layer:

3/4 cup dark chocolate chips

1/4 cup heavy whipping cream

1/4 cup coarsely chopped salted peanuts

Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray.

Brownies: microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes.

Peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.

Ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.

Snickerdoodles

You can find recipes for snickerdoodles in very old cookbooks. They are a Southern favorite: sugary, a little chewy, and filled with sweet spicy goodness. This is one of those recipes that needs shortening to give the baked cookie the desired texture. When I have tried using all butter, the cookies don’t have the soft, chewy texture that I prefer.

Recipe Text Ingredients:

    2 ½ cups all-purpose flour

    2 teaspoons cream of tartar

    1 teaspoon baking soda

    ½ teaspoon salt

    ½ cup unsalted butter, at room temperature

    ½ cup vegetable shortening, at room temperature

    1 ¾ cups sugar

    2 large eggs, at room temperature

    2 teaspoons pure vanilla extract

    ½ tablespoon ground cinnamon

Recipe Text Preparation:

Sift the flour, cream of tartar, baking soda, and salt into a mixing bowl. Set aside.

Combine the butter and shortening in the bowl of a standing electric mixer fitted with the paddle.

Begin beating on low speed to blend together. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.

Add 1 ½ cups of the sugar in a slow steady stream and continue to beat for 2 minutes.

Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Add the vanilla and when blended, slowly beat in the dry mixture in two parts, beating until just incorporated.

Remove the bowl from the mixer, scrape down the sides of the bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.

When ready to bake, preheat the oven to 350 degrees.

Combine the remaining ¼ cup of sugar with the cinnamon in a large shallow bowl. Set aside.

Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.

Remove the dough from the refrigerator and uncover.

Roll the dough into 1 ¼-inch balls. Roll each ball in the cinnamon sugar to coat completely and place them about 2 ½ inches apart on the prepared baking sheets.

Place in the oven and bake for about 10 minutes, or until light brown. The cookies should be soft to the touch and leave a slight indentation in the center when touched. Do not overbake or they will be hard and dry.

Remove from the oven and transfer the cookies to wire racks to cool.

Store, airtight, at room temperature for up to a week.

Recipe Details:

Makes about 2 dozen cookies 

Strawberry Crumb Cake

Serves 8

by Deborah Mele

For The Cake:

1 Cup All-purpose Flour

1/2 Cup Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 Large Egg, Beaten

1/2 Cup Whole Milk

2 Tablespoons Melted Butter

1 Teaspoon Vanilla Extract

2 Cups Sliced Ripe Strawberries (Or Other Seasonal Fruit)

For The Topping:

1/2 Cup All-purpose Flour

1/2 Cup Brown Sugar

1/4 Cup Cold Butter, Diced

1/2 Cup Chopped Walnuts, Pecans, Hazelnuts, or Almonds (Optional)

Preheat oven to 375 degrees F. Lightly grease an 8 inch square cake pan. In a small bowl, mix together the flour, sugar, salt, baking powder. In a second bowl use a whisk to mix together the egg, milk, butter, and vanilla. Add the dry ingredients to the wet and use a wooden spoon to stir just until mixed. Pour the batter into your prepared pan and spread evenly with the back of a spoon. Cover the batter evenly with the sliced strawberries. In a bowl add the topping ingredients - flour, butter, sugar & nuts, and use your finger tips to rub the butter into the other ingredients until you obtain a peppily texture. Sprinkle the mixture evenly over the strawberries, and bake for about 30 minutes, or until a cake tester inserted into the center comes out clean.

Sweet Potato Pie

Ingredients

    1 pound 3 ounces sweet potatoes, peeled and cubed

    1 1/4 cups plain yogurt

    3/4 cup packed, dark brown sugar

    1/2 teaspoon of cinnamon

    1/4 teaspoon of nutmeg

    5 egg yolks

    Salt

    1 (9-inch) deep dish, frozen pie shell

    1 cup chopped pecans, toasted

    1 tablespoon maple syrup

    Special equipment: steamer basket

Directions

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Preheat the oven to 350 degrees F.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.