Monthly Archives: October 2010
It’s so good to be home. I never really appreciated having 24-hour access to a kitchen at home, but these past two months at school have really helped me to realize how much I have truly missed baking. Yes, I’ve joined culinary clubs, but making dinner at the Ronald McDonald house, while totally fulfilling and heartwarming, just doesn’t cut it. Deciding what to make to reestablish my presence in the kitchen was a task more daunting than I had expected. Leafing through my mom’s stack of cooking magazines, I found just what I was looking for: Crack Pie. Clearly doubting my culinary grace, I chose a recipe that exuded appeal… it had to be really good if it was so addicting that it earned the title also assigned to a highly addictive drug. And it was.
Crack Pie – Momofuku Milk Bar
Oat Cookie Crust
- Nonstick vegetable oil spray
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
- 5 1/2 tablespoons (packed) golden brown sugar, divided
- 2 tablespoons sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons old-fashioned oats
- 1/2 cup all purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon (generous) salt
- 3/4 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
- 6 1/2 tablespoons heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Oat Cookie Crust
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
What is most remarkable about this post is not the described treat, but the post itself. It has been a loooooooong time since my last post, as I’m sure you all (if people even read this anymore?) noticed. Now that I’ve got the whole “college thing” under control, I’m hoping to start posting a little more regularly.
Believe it or not, I’ve been asked multiple times to bake red velvet cupcakes, of all things. So many times I refused…I didn’t see the appeal. It wasn’t until thoroughly googling the species, and understanding the complexity of it’s flavor, that it even dawned on me that it was an edible treat. Needless to say, it took a lot of coaxing to get me to make them (probably because of the food coloring), but I’m SO glad that I did. It was a friend’s birthday, and red velvet is her favorite type of cupcake, and I didn’t want to disappoint. Everyone seemed to really have liked them. I think I would have even made Martha Stewart proud.
Red Velvet Cupcakes – Martha Stewart
- 2 1/2 cups cake flour (not self- rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon red gel-paste food color
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Cream Cheese Frosting – Martha Stewart
- 8 ounces (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- 3/4 teaspoon pure vanilla extract
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.