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Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: sweet and salty

I was convinced that I was the only person (apart from maybe my parents) that really, truly tracked the progress of my blog.  I wrongly assumed that no one really followed my culinary escapades; much to my surprise and excitement, these past few months, I have received SO many requests for new posts from so many different people.  I apologize for the unnecessarily long hiatus, but I’m back (for now) with some great recipes to share.  I’d highly recommend this cake — it’s delicious, easy-ish, and really impressive.

Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut Brittle – One Girl Cookies (via Epicurious)

Ingredients:

Cake

  • 1 cup freshly brewed hot coffee
  • 1/2 cup Dutch-processed cocoa powder
  • 3/4 cup packed light brown sugar
  • 1/2 cup plain whole-milk yogurt
  • 2 teaspoons vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon table salt

Hazelnut Brittle

  • 1/2 cup whole unsalted hazelnuts, skins removed
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 cup sugar
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon table salt

Salty Dulce de Leche

  • 1/2 cup dulce de leche
  • 1 1/2 teaspoons kosher salt

Preparation:

Cake

1. Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.

2. To make the cake, pour the hot coffee into a medium bowl and stir in the cocoa powder until it dissolves. Stir in the brown sugar, followed by the yogurt and the vanilla. Stir thoroughly to ensure that all of the ingredients are incorporated.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs and mix for 2 minutes, scraping down the bowl as needed.

4. In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the coffee mixture. Scrape down the bowl. Add another third of the flour mixture and all the remaining coffee mixture. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining flour mixture until all of the ingredients are fully incorporated. Pour the batter into the prepared cake pan.

5. Bake for 25 minutes. Rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack. Let the cake cool completely.

Brittle

Preheat the oven to 350° F.

Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant. Let cool.

Prepare a large baking sheet by lining it with parchment paper. Melt the butter in a heavy-bottomed saucepan set over medium heat. Whisk in the sugar and corn syrup, and bring to a boil. Continue whisking constantly until the syrup is a rich amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the baking soda and salt. Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer. Let the brittle cool completely.

Break the brittle into 2-inch pieces. The brittle will keep in an airtight container for up to 1 week.

Composition:

6. In a food processor, pulse the brittle pieces 3 to 4 times until the brittle is powdery.

7. Put the cooled cake on a serving dish. In a microwave-safe dish, heat the dulce de leche on high power for 30 seconds, or until it is just liquid. Spoon the dulce de leche over the cake, and then sprinkle the kosher salt over the dulce de leche. Sprinkle about 1/2 cup of the ground brittle around the outer edge of the cake as a delicious decoration.

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True to their name, these cookies do have chips in them… potato chips that is.  A cross between a pecan shortbread cookie and a chocolate covered potato chip, this “new” take on the chocolate chip cookie will soon become an “old” favorite (and they were easy to make!).

Potato Chip Cookies – Smitten Kitchen (adapted from Emeril)

Cookie
1 cup  unsalted butter, at room temperature
1 cup granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon table salt
1/2 cup chopped and toasted pecans
1/2 cup finely crushed potato chips
2 cups  all-purpose flour

Potato chip salt finish (optional)
1 tablespoon crushed potato chips
1 1/2 teaspoons flaked sea salt

Chocolate dip finish (optional)
4 ounces  semi- or bittersweet chocolate, finely chopped
1 teaspoon butter, canola oil or vegetable shortening

Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the pecans, 1/2 cup crushed potato chips and flour together and mix until just combined.

Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little. Sprinkle with a few flakes of the potato chip salt, if using. Repeat with remaining dough.

Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.

If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.

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This post is slightly belated, but the stretch from Thanksgiving to winter break was filled with long nights in the library, and early morning final exams.  This year, other than my staple pies (pumpkin and key lime), I made two delicious desserts.  The first dessert that I made was Dorie Greenspan’s Tourtley Apple Tart, a delicious combination of apple and almond, paired with a crumbly shortbread-esque crust.  This tart could definitely replace a more traditional apple pie. The second dessert I made was a chocolate pie with a chocolate and pretzel crust.  It, too, was delicious,  but had a much more mellow chocolate flavor than I had expected.

 

Tourtely Apple Tart – Dorie Greenspan,  for the recipe visit: http://thewhimsicalcupcake.wordpress.com/2011/04/19/a-tourtely-apple-tart-twd/

 

Chocolate Pie with Chocolate Pretzel Crust – Food Network

Chocolate Pie 
MAKES: one 9-inch pie
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

For the Crust:

Ingredients:

  • 1 cup ground chocolate cookies
  • 1 cup finely chopped pretzels
  • 3 tablespoons sugar
  • 7 tablespoons unsalted butter, melted
Directions:

Preheat the oven to 350 degrees F. Grind the cookies, pretzels and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.

 

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Just as these cookies are a composition of an array of ingredients, these past few weeks are jumbled in my mind, from prom and graduation festivities, to my cousin’s beautiful wedding in Maine, to college orientation.  These experiences have been thoroughly enjoyable, overwhelming at times, but now that everything’s over, I have time to sit back and reflect.  My cousin Daniel sent this recipe to me, encouraging me to “experience the magic,” and as always, I was a little leery at first… potato chips in cookies?  Anyway, I tried them, because I was thoroughly intrigued, and of course, they were a huge hit.  They were so easy, and very impressive.  DEFINITELY make these.

Compost Cookie – Momofuku Milk Bar (Courtesy of The Amateur Gourmet)

Ingredients:

1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients! (I used chocolate chips and rolos)
1 1/2 cups Your favorite snack foods! (I used ruffles potato chips and pretzels)

Directions:

In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.

On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

Heat the conventional oven to 375F

When the oven reads 375F, arrange your chilled cookie dough balls on a parchment-lined sheetpan a minimum of 4″ apart in any direction.

Bake 18 min. While in the oven, the cookies will puff, crackle and spread.

At 18 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies stills seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.

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