15 Minute Holiday Caramels

FORMULA:

1 cup butter

1 cup brown sugar

1 cup sugar

1 cup corn syrup

1 can sweetened condensed milk

Large microwave safe glass bowl (at least 10 cup capacity)

Wax paper

PROCESS:

-Melt the butter in a large glass bowl.

-Add all ingredients except milk and stir well.

 -Add milk and stir.

-Microwave on high for 13 minutes.  To be safe, put a plate under your bowl in case it starts to boil over.

-Remove from microwave and stir again.

-Pour hot caramel into a buttered 9×13 pan and allow to cool.

-Cut into 1″x1″ squares and wrap in wax paper.

Peanut Butter / Choc Chip Pudding Cookies

I got this recipe from The Sunday Baker.  I made them for a church activity and I have had 3 people call to get the recipe, so I figured it was a good recipe to hold on to.

FORMULA:

4 1/2 c. all-purpose flour

2 t. baking soda

1-1/2 c butter (3 sticks) softened

1-1/2 c. brown sugar, packed

1/2 c. white sugar

2 (3.4 oz.) pkgs. instant vanilla pudding

4 eggs, room temp

2 t. vanilla extract

3 c. of add-ins - I used Reese's peanut butter chips & semi-sweet chips but you could use anything you like (chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.)

PROCESS:

Preheat oven to 350 degrees. Stir together flour and baking soda in seperate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.

Finally, add the "fillers".

Line your cookie sheets with parchment paper, scoop in 1" balls and bake for 8-12 minutes or until golden.

Mexican Chocolate Cake with Marscarpone Frosting

This recipe makes 2 (8-inch)  frosted cakes.

For the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl.

Add all of the liquid ingredients.

Mix until smooth.  How gorgeous is this batter?  It is almost black.  Yum.

Spray two 8-inch pans with cooking spray.  Put a piece of parchment on the bottom of the pan and spray again.  Here is the best tip I have ever learned.  To get even and flat cakes, take two strips of old towel and dampen them.  Wrap them around the outside of the cake pans.  Your cakes will come out completely level.  I did not believe it until I saw it for myself.

Pour the batter into the cake pans.  Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes.  Turn them out and let cool completely.

For the frosting:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

Whip the heavy cream until stiff peaks form.  In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar.  Gently fold the whipped cream into the cheese mixture.

Use half of the frosting and cover the top of your cake.

Sprinkle cinnamon on top for garnish.

This cake is moist, flavorful, and delicious.  A perfect ending for a Mexican feast or something to bring to a Cinco de Mayo party.

Carly's Favorite Frosting

FORMULA:

• 5 Tablespoons Flour
• 1 cup Milk
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

PROCESS:

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Cream Cheese Pound Cake with Strawberry Coulis

FORMULA:

Cake:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 (8 oz) package of cream cheese, at room temperature

3 cups sugar

6 large eggs, at room temperature

1 1/2 tsp. vanilla extract

1/4 tsp. almond extract

3 cups all-purpose or cake flour

1 tsp. salt

Strawberry Coulis:

2 cups quartered, hulled strawberries (about 12 oz)

1/4 cup water

3 tbsp. sugar

1 tbsp. fresh lemon juice

PROCESS:

Preheat oven to 325 degrees F. Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, making sure everything is incorporated. Add the sugar, increase the speed to high, and beat until light and airy, at least 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla and almond extracts. Add in the flour and salt and mix until just incorporated.

Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brow and a toothpick inserted in the cake comes out clean, about 75 minutes. Place the pan on a wire rack and allow to cool for about 20 minutes. Remove the cake from the pan and allow to cool completely. Serve at room temperature.

To make the strawberry coulis, combine the strawberries, water, sugar and lemon juice in a food processor or blender. Puree until very smooth, then press through a fine mesh sieve to remove the seeds. Cover and refrigerate until cold. Serve with slices of pound cake.

Easter Egg Cake

Maeve made this cake for Miles' 2nd Birthday Party and it turned out darling and delicious. The recipe (& photo) is from PickyPalate.com.

FORMULA:

Cake:
1 Box White or Yellow Cake Mix
1/2 Cup vegetable oil
1/2 Cup water
8 oz sour cream or plain yogurt
4 eggs
1 small box instant vanilla pudding mix
Food Coloring or Decorating Paste (red, yellow, blue green)

Frosting:
2 8oz pkgs softened cream cheese
2 sticks softened butter
2 lbs powdered sugar

PROCESS:

Preheat oven to 350 degrees F. In a stand or electric mixer, mix the cake mix, oil, water, sour cream, eggs and pudding mix until well combined; about 1 1/2 minutes. Divide batter evenly into 4 bowls. Add very little food coloring or paste to each bowl to create a pastel color of your choice. Once mixed, pour each colored batter into well greased 9 inch cake pans (4 total). Bake for 15-17 minutes or until cakes are cooked through. Cakes will be thin.

Once cooled completely, remove from pans and stack on top of each other in the color patter you would like. Take a long sharp knife and cut an egg shape, see pics above. Once cut, place each individual layer of cake onto wax paper.

To prepare frosting, beat cream cheese and butter until well combined. Slowly beat in powdered sugar until desired consistency. Place first layer of cake onto a cake stand. Spread frosting over top layer then place second layer of cake on top and continue this pattern until all layers are frosted. Frost top and sides once layers are frosted.

Cut into slices and serve with milk, 10-12 servings

Macy's Coconut Cupcakes.

I believe these cupcakes are actually Barefoot Contessa, but since cousin Macy made them for us they will forever be named after her.

FORMULA:

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

PROCESS:

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top withbatter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Molten Chocolate Cakes - Goop

FORMULA

1 1/2 tablespoons butter, plus more for the ramekins

1 1/5 oz. chocolate

1 egg, plus 1 egg yolk

1/2 cup confectioners' sugar, plus 1 teaspoon

2 1/5 tablespoons all-purpose flour

3 tablespoons créme fraîche

1/2 teaspoon vanilla

PROCESS

Preheat the oven to 450 degrees F.

Generously butter two 4 oz. ramekins.

Melt the butter and chocolate together in a small glass bowl set over a small pot of simmering water. Let it cool a bit while you whisk together the egg, egg yolk and 1/2 cup confectioners' sugar in a separate bowl. Whisk in the melted butter and chocolate and then the flour. Fill the ramekins and bake for seven minutes. The edges and top should be just set.

Meanwhile, whisk the créme fraîche together with the remaining teaspoon of confectioners' sugar and the vanilla.

Remove the cakes from the oven, let them cool for a few minutes. Invert into dessert plates and serve each with a spoonful of créme fraîche.

Pavlova

FORMULA

1/2 cup egg whites, at room temperature
1/8 tsp cream of tartar
1/8 tsp salt
1 cup granulated sugar
1 ½ tsp cornstarch
1 tbsp red wine vinegar
½ tsp pure vanilla extract
1 ¼ cups heavy cream
2 tbsp light brown sugar
1 cup of peaches, kiwi or nectarines, sliced
1 cup of summer berries: strawberries, blackberries or raspberries

PROCESS
1. Preheat oven to 350 degrees

2. Add egg whites, cream of tartar and salt to a mixer bowl with whisk attachment. Whisk for a few minutes until foamy.

3. Add sugar, cornstarch, vinegar and vanilla and continue to whip until stiff and glossy (up to 10 more minutes).

4. Line a sheet pan with parchment paper and spoon the eggwhites into a large circle on the parchment (about 9 inches diameter). Bake for 10 minutes and then reduce the heat to 300 degrees and bake until meringue is puffed and light browned (about 45 minutes more). Turn oven off and let pavlova cool inside the oven with the door slightly open for 30 minutes.

5. Whip cream and brown sugar together until smooth and fairly stiff. Spoon it on center of cooled meringue disk and spread out to within ½ inch of the edge. Arrange the fruit onto the cream. Cut with a knife and serve in slices.

Courtesy of Candace Nelson, Owner/Executive Pastry Chef of Sprinkles cupcakes

Individual Fresh Berry Gratins with Lemon Zabaglione

We both agreed, this would be a fantastic dish to serve at a shower or party in mini portions.

Words of Wisdom from Cook's Illustrated:

When making the zabaglione, make sure to cook the egg mixture in a glass bowl over water that is barely simmering. Glass conducts heat more evenly and gently than metal. If the heat is too high, the yolks around the edges of the bowl will start to scramble. Constant whisking is required. Although we prefer to make this recipe with a mixture of raspberries, blackberries, blueberries, and strawberries, you can use 3 cups of just one type of berry. Do not use frozen berries. A broilerproof pie plate or gratin dish can be used in place of the individual gratin dishes. To prevent scorching, pay close attention to the gratins when broiling.

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FORMULA:

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Berry Mixture
3 cups mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note)
2 teaspoons granulated sugar
Pinch table salt
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Zabaglione Topping
3 large egg yolks
3 tablespoons granulated sugar
2 tablespoons dry white wine such as Sauvignon Blanc
1 tablespoon fresh lemon juice
1 teaspoon lemon zest , finely grated
2 teaspoons light brown sugar
3 tablespoons heavy cream , chilled

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PROCESS:

FOR THE BERRY MIXTURE: Toss berries, sugar, and salt together in medium nonreactive bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on rimmed baking sheet. Set berries aside to release juices while preparing zabaglione.

FOR THE ZABAGLIONE: Whisk egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, wine, lemon juice, and zest in medium glass bowl until sugar is dissolved, about 1 minute. Set bowl over saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy. Following photos below, continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (mixture will resemble hollandaise and form loose mounds when dripped from whisk). Remove bowl from saucepan and whisk constantly for 30 seconds to cool slightly. Transfer bowl to refrigerator and chill until egg mixture is completely cool, about 10 minutes.

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Meanwhile, adjust oven rack 6 to 7 inches from heating element and heat broiler. Combine light brown sugar and remaining 2 teaspoons granulated sugar in small bowl.
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In large bowl, whisk heavy cream until it holds soft peaks, 30 to 90 seconds. Using rubber spatula, gently fold whipped cream into cooled egg mixture. Spoon zabaglione over berries and sprinkle sugar mixture evenly over zabaglione; let stand at room temperature for 10 minutes, until sugar dissolves into zabaglione.

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Broil until sugar is bubbly and caramelized, 1 to 4 minutes. Serve immediately.

Pastel de Tres Leches

This recipe is from the "Kitchen Queen" herself, Martha. I made it for Oliver's birthday a couple of years ago and it became an immediate favorite. It is cake soaked in milk, so if you have texture issues...this isn't for you.

FORMULA:

1 stick butter (8 tablespoons), melted and cooled, plus more for pans
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup all-purpose flour
2 1/2 cups milk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk

PROCESS:

Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.

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Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.

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About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.

Deeply Chocolate Gelato

We would like to thank Ina Garten for this one; it is pretty amazing and unbelievably dark.

FORMULA:

2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur (like kahlua)
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional (or any other mix-in you would like to add)

PROCESS:

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

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Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

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Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.