pecan tartlets

The filling for these pecan tartlets comes from a recipe for pecan squares, which my family prefers over the traditional pecan pie filling.

Pecan Tartlets

For cookie crust:
From Chocolate and Mixed Nut Tart in Cookie Crust, Bon Appetit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick plus 1 tbs. chilled butter, cut into 1/2-inch cubes
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbs. cream and vanilla extract. Pulse until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom of six 5-inch tartlet pans. Pierce dough all over with a fork.

Place tartlet pans on baking sheet. Bake until light golden, about 15 minutes. Remove from oven, and use 1-cup measuring cup to press down crust, if puffed. Let cool completely. Leave oven on.

For pecan filling:
From Pecan Pie Bars, Gourmet, March 1999
8 oz. pecans (about 2 cups) chopped
1 stick unsalted butter
1 c. packed light brown sugar
1/3 c. honey
2 tbs. heavy cream

In a heavy saucepan, melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture among tartlet pans. Bake until bubbling, about 15 minutes. Cool completely in pan.

challah

I strongly believe that homemade breads are better than their store-bought counterparts. In actuality, the preceding statement is probably overreaching in its absoluteness and would hold limited validity following a blind tasting. Nevertheless, I urge you to bake your own bread; it’s incredibly satisfying, and it usually yields great, if not infinitely superior, results.

I had come across this recipe for challah bread a while ago, but, given the large number of eggs required, I put it aside for another day. After mistakingly buying an extra dozen of eggs, I decided that today would be the day! Using an electric mixer made the process remarkably easy, and the dough became beautifully smooth and elastic when kneaded. As the challah baked, it developed a high sheen, which made for a very visually appealing final product. It took a while for the large loaf to cool, but it was fully worth the wait. The challah was soft, wonderfully chewy, dense, and slightly sweet. My family and I enjoyed it in a variety of ways: paired with sliced ham, cheddar, and spicy brown mustard, with a smear of sweet butter, and simply on its own.

The large size of the loaf ensures leftovers. Toast it up the next day, and serve with sweet butter and jam. Or better yet, dip in cinnamon-spiked vanilla custard, panfry in butter, and drizzle with pure maple syrup for some phenomenal french toast.

Challah Bread
From Martha’s Stewart Baking Handbook

4 1/2 c. bread flour, plus more for dusting
2 tsp. active dry yeast
1/4 c. sugar
3 tbs. honey
1 tbs. salt
1/4 c. vegetable oil, plus more for bowl, plastic wrap, and baking sheet
8 large egg yolks, plus 1 large whole egg

In a bowl of an electric mixer fitted with a dough hook, combine the flour, yeast, sugar, honey, salt, vegetable oil, egg yolks, and 1 c. water. Mix on low speed until the dough is smooth and stiff with slight sheen, 8 to 10 minutes.

Turn out the dough onto a lightly floured surface, and knead to make sure any loose bits are incorporated. Gently gather the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Brush an unrimmed baking sheet with vegetable oil or line with parchment paper. Set aside.

Return the dough to a lightly floured work surface, and divide into three equal pieces. Roll each piece into an 18-inch log, and place the logs parallel to one another; pinch the ends together at the top. Weave the three strands into a tight braid, tugging gently as you go. Press the ends together to seal. Place loaf on the prepared sheet; Loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.

Meanwhile, preheat the oven to 375 degrees. Lightly beat the remaining whole egg and brush gently but thoroughly over loaf, making sure to cover any seams and crevices. Bake until the crust is dark brown, 50 to 60 minutes. The bread should reach an internal temperature of 190 degrees on an instant-read thermometer, and should have a hollow sound when tapped on the bottom. Transfer the bread to a wire rack to cool completely before slicing. Bread can be wrapped in plastic and kept at room temperature for up to 3 days.

coconut cake

My family fell in love with the toasted coconut-vanilla buttercream combination from Martha Stewart's Spring Chick cupcakes, so I decided to try it out in full-cake-form. For the cupcakes, I just used a boxed yellow cake mix, but, this time, I made a homemade coconut cake. The cake was super moist and full of flavor.

Coconut Cake

For cake:
From Barefoot Contessa, Food Network
3 sticks butter, room temperature
2 c. sugar
5 eggs, room temperature
1 1/2 tsp. vanilla
1 1/2 tsp. pure almond extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
4 oz. sweetened shredded coconut

Preheat oven to 350 degrees. Grease two 9-inch round cake pans, then line with parchment paper. Grease them again, and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extract, and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For frosting:
3 sticks butter, room temperature
1 tsp. vanilla
2 1/2 c. confectioners sugar

For decorating:
6 oz. sweetened shredded coconut, toasted

Beat frosting ingredients with an electric mixer until light and fluffy. Frost cake, then cover with toasted coconut.

strawberry cream cake

This strawberry cream cake is based on my grandma's strawberry shortcake.

Strawberry Cream Cake

For cake (from Martha Stewart's Baking Handbook):
1 c. all-purpose flour
1/4 c. cornstarch
6 large whole eggs, plus 4 large egg yolks, room temperature
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
3/4 c. vegetable oil

Preheat oven to 350 degrees. Butter two 9-inch round cake pans; set aside.

Into a large bowl, sift together flour and cornstarch; set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt, and vanilla extract. Beat on high speed until thick and pale (it should hold a ribbon-like trail on the surface when the whisk is raised), about 5 minutes; scrape down the sides of the bowl as needed.

Add flour mixture to egg mixture. With mixer on low speed, beat until just combined. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer. Using the whisk, fold mixture several times.

Divide batter between pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until the cakes are springy to the touch and a cake tester inserted in the centers comes out clean, about 30 minutes.

Immediately invert cakes onto a wire rack, Then reinvert cakes, and let them cool completely, top sides up.

For filling:
2 pints strawberries, hulled and sliced
1/2 c. sugar
1 1/2 tsp. lemon zest
4 tbs. cornstarch

Combine strawberries, sugar, lemon zest, and 1/4 c. water in a heavy saucepan. Bring to a boil, then lower heat, and let simmer until slightly thickened, 8 to 10 minutes. In a small bowl, mix cornstarch with 3 tbs. water. Add cornstarch-water mixture to pot, and let cook for 3 to 5 more minutes, until thickened. Remove from heat, and let cool completely.

For topping:
1 pint heavy cream
1/3 c. confectioners sugar
1 tsp. vanilla extract

Combine cream, confectioners sugar, and vanilla in the bowl of an electric mixer. Beat until stiff peaks form.

For cake assembly:
1/2 pint strawberries

Cut cakes in half horizontally to create 4 cake layers. Layer cakes with strawberry filling. Cover cake in whipped cream, and decorate top with strawberries.

mini black and whites

There was an episode of Gale Gand’s dessert-centered Food Network show, “Sweet Dreams,” during which she baked Black and White Cookies. I was around twelve years old, I had just become really enthusiastic about cooking, and, for some reason, I was hell-bent on making those cookies. Fortunately, we had all the ingredients in my kitchen, so I got to work right away. I followed the recipe exactly, reciting to myself her televised tips along the way. It probably took me two hours to frost fifteen cookies, but I loved every minute of it.

Almost ten years later, Black and Whites are still one of my favorite cookies to make. A few years ago, I started making these Mini Black and Whites instead of the huge bakery-style ones. The cookies’ cake-like texture and slightly lemony flavor is perfectly complemented by the sweetness of the vanilla and chocolate icing. These petite treats would be great at a Black and White themed party.

Mini Black and White Cookies
From Gourmet, December 2005

For cookies:
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. well-shaken buttermilk
1/2 tsp. vanilla
7 tbs. butter, softened
1/2 c. granulated sugar
1 egg

For icings:
2 3/4 c. confectioners’ sugar
2 tbs. light corn syrup
2 tsp. fresh lemon juice
1/2 tsp. vanilla
4 to 6 tbs. water
1/4 c. unsweetened Dutch-process cocoa powder

Make cookies:
Preheat oven to 350 degrees.

Whisk together flour, baking soda, and salt in a bowl. Stir together butter milk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes. Add egg, beating until combined well. Reduce speed to low and add flour and buttermilk mixture alternatively in batches, beginning and ending with flour mixture, and mixing just until smooth.

Using small scoop, drop rounded tablespoons of batter 1 inch apart onto Silpat-lined baking sheets. Bake until tops are puffed, edges are pale golden, and cookies spring back when touched, about 8 minutes total. Transfer to a rack to cool.

Make icings while cookies cool:
Stir together confectioners’ sugar, corn syrup, lemon juice, vanilla, and 2 tbs. water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 tsp. at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 tsp. at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Ice cookies:
With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

cinnamon rolls with cream cheese glaze

Warm cinnamon rolls covered in creamy white glaze are undeniable. These are Christmas-breakfast-worthy.

Cinnamon Rolls with Cream Cheese Glaze
From Bon Appetit, March 2008

For dough:
1 c. whole milk
3 tbs. butter
3 1/2 c. (or more) all-purpose flour, divided
1/2 c. sugar
1 egg
2 1/4 tsp. rapid-rise yeast
1 tsp. salt
Nonstick vegetable oil spray

For filling:
3/4 c. packed golden brown sugar
2 tbs. ground cinnamon
1/2 stick unsalted butter, room temperature

For glaze:
4 oz. cream cheese, room temperature
1 c. confectioners' sugar
1/2 stick butter, room temperature
1/2 tsp. vanilla

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120 to 130 degrees, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 c. flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 c. flour. Beat on low until flour is absorbed and dough is stick, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form a ball and pulls away from sides of bowl. Turn dough onto lightly floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Roll out to 15 x 11 inch rectangle. Spread butter over dough, leaving 1/2 inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Preheat oven to 375 degrees.

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arrange cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm, draft-free area until almost doubled in volume, 40 to 45 minutes.

Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack, Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

garlic knots

I made some garlic knots with the leftover pizza dough from last night.

Preheat oven to 375 degrees. Combine 1/3 c. olive oil and 4 cloves minced garlic in a small bowl. Set aside. Mix 1/3 c. grated Parmesan cheese and 1/4 c. chopped fresh parsley, and place in a large, shallow dish.

Roll out pizza dough to 1/8-inch thickness. Use pizza wheel to cut dough into 1-inch by 3-inch strips. Tie dough loosely into knots. Place on greased baking sheets, and brush knots with garlic oil. Bake for 15 to 18 minutes, or until golden.

Brush baked knots with more garlic oil. Roll in cheese-parsley mixture to coat. Serve warm.

new york cheesecake

Cheesecake is, without a doubt, my favorite type of cake. At its best, it is dense, creamy, and rich. This recipe, which was passed along to me last year, produces an exceptional cheesecake. It possesses all of the aforementioned qualities, and it is miraculously light, as well. It’s delicious served with homemade cherry, strawberry, or blueberry sauce.

New York Cheesecake

For crust:
1 3/4 c. graham cracker crumbs
1 stick butter, melted

For filling:
4 8-oz. packages cream cheese
4 eggs
1 1/4 c. sugar
1 tbs. lemon juice
2 tsp. vanilla

For topping:
2 c. sour cream
1/4 c. sugar
1 tbs. vanilla

Melt butter and mix with crumbs. Press into bottom of 9-inch springform pan. Refrigerate while making filling.

Beat cream cheese to soften. Add eggs, sugar, lemon juice, and vanilla. Pour over crust. Bake at 350 degrees for 50 to 55 minutes.

Mix together ingredients for topping. Spread over baked filling. Bake for 5 minutes.

Chill overnight in refrigerator.

la bete noire

How chocolaty is too chocolaty? Tasting La Bete Noire may help you decide. The flourless chocolate cake, meaning “The Black Beast,” graced the cover of Bon Appétit in September 2006, appearing absolutely decadent. The recipe requires minimal ingredients and consists of few steps: simple syrup, butter, and chocolate are combined, cooled, mixed with eggs, and baked in a springform pan, within a water bath. Once baked and cooled, the cake is covered with a chocolate ganache and served with lightly sweetened whipped cream. I took some minor liberties in the assembly of the dessert, by applying a smooth, even layer of whipped cream on top of the entire cake and finishing it with a dusting of cocoa powder.

La Bete Noire is, without a doubt, a showstopping dessert, both for its appearance and taste. Its reception, however, depends heavily on individual tolerance of intense chocolate flavor. The cake was made with semisweet chocolate, yet the end product tasted more like 90% cacao dark chocolate. This bitterness and depth of flavor may not appeal to all palates. Furthermore, its texture (think extremely dense cheesecake) seems to magnify the cake’s incredible richness.

If you find many brownies too rich for your taste, then this cake is probably not for you. But, if you love dark chocolate and fudge, you’ll flip for La Bete Noire.

La Bete Noire
From Bon Appétit, September 2006
Makes 16 servings

Cake
1 c. water
3/4 c. sugar
9 tbs. butter, diced
18 oz. semisweet chocolate, chopped
6 large eggs

Ganache
1 c. heavy whipping cream
8 oz. semisweet chocolate, chopped

Lightly sweetened whipped cream

For cake:
Preheat oven to 350 degrees. Butter 10-inch springform pan. Line bottom of pan with parchment paper; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of pan.

Combine water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup in chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended.

Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of pan. Bake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. pour over top of cake still in pan. Gently shake to distribute ganache evenly. Refrigerate cake in pan until ganache is set, about 2 hours.

Run knife around pan sides to loosen cake; release sides. Either spread whipped cream in an even layer over ganache and dust with cocoa powder, or dollop with whipped cream when serving.