ATK Buttermilk Waffles

Makes about eight 7-inch round waffles. Published May 1, 2010. From Cook's Illustrated.

While the waffles can be eaten as soon as they are removed from the waffle iron, they will have a crispier exterior if rested in a warm oven for 10 minutes. (This method also makes it possible to serve everyone at the same time.) Buttermilk powder is available in most supermarkets and is generally located near the dried-milk products or in the baking aisle. Leftover buttermilk powder, which can be used in a number of baking applications, can be kept in the refrigerator for up to a year. Seltzer or club soda gives these waffles a light texture that would otherwise be provided by whipped egg whites. (Avoid sparkling water such as Perrier—it’s not bubbly enough.) Use a freshly opened container for maximum lift. Serve waffles with butter and warmed maple syrup.

For crispier results, we swapped the melted butter in our batter for oil. Unlike butter, oil contributes no moisture to the waffle. The exterior of the waffle can thus reach a higher temperature faster, giving the crust more time to form. Plus, oil helps keep the waffle cripe after it comes off the heat: As pure as fat, it is better able to repel water, keeping interior moisture from migrating to the waffle's dry, browned surface and turning it limp.

Ingredients

2	cups (10 ounces) unbleached all-purpose flour
1	tablespoon sugar
3/4	teaspoon table salt
1/2	cup dried buttermilk powder (see note)
1/2	teaspoon baking soda
1/2	cup sour cream
2	large eggs
1/4	teaspoon vanilla extract
1/4	cup vegetable oil
1 1/4	cups unflavored seltzer water

Instructions

1. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet and place baking sheet in oven. Whisk flour, sugar, salt, buttermilk powder, and baking soda in large bowl to combine. Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine. Gently stir seltzer into wet ingredients. Make well in center of dry ingredients and pour in wet ingredients. Using a rubber spatula, gently stir until just combined. Batter should remain slightly lumpy with streaks of flour.

2. Heat waffle iron and bake waffles according to manufacturer’s instructions (use about 1/3 cup for 7-inch round iron). Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup.For Crispier Texture, Ban the Butter

Best Sprinkles Strawberry Cupcakes

Source: http://www.oprah.com/food/Sprinkles-Cupcakes-Strawberry-Cupcakes
Cupcake video: http://www.oprah.com/food/How-to-Make-Sprinkles-Strawberry-Cupcakes-Video
Frosting video: http://www.oprah.com/food/How-to-Make-Sprinkles-Strawberry-Frosting-Video

Servings: Makes 1 dozen

Cake Ingredients

Sprinkles Cupcakes' Strawberry Cupcakes

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature

Directions

Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack for 10 minutes and then remove from the tin and let cupcakes cool completely in tin before icing.

Frosting Ingredients

Sprinkles Cupcakes' Strawberry Frosting

• 1/2 cup frozen whole strawberries , thawed
• 1 cup (2 sticks) unsalted butter , firm and slightly cold
• Pinch coarse salt
• 3 1/2 cups confectioners' sugar , sifted
• 1/2 tsp. pure vanilla extract

Directions

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

NOTES:

• Do NOT overmix the batter
• Texture of the finished cupcake should be creamy and moist, very smooth on tongue
• Only need to make 3/4 recipe for frosting (1.5 sticks of butter) to frost 12 cupcakes
• DO NOT add too much strawberry to the frosting or else it becomes very watery
  

Baked Raspberry Breakfast Bars

Source: http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/

Raspberry Crumb Breakfast Bars
Adapted from Baked: New Frontiers in Baking

These aren’t, as the recipe notes warn, actually “crumb” bars, with the streuselly topping you might see on crumbles or coffee cakes. Instead, they’re more like a raspberry sandwich cookie, yet less sweet than a typical dessert, and more earnest somehow.

I think you could easily swap the raspberries with blackberries.

For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

NOTES:

• 1/2 recipe goes well into a 9" springform pan
• If using frozen raspberries, THAW FIRST, then drain; add a little more thickener
• Cornstarch:flour :: 1:2
• Beautiful and tasty
  

Baked Black Forest Chocolate Cookies

Source: http://www.seriouseats.com/recipes/2008/11/baked-black-forest-chocolate-cookies-recipe.html

The authors of Baked: New Frontiers in Baking, this week's Cook the Book pick, bemoan the unfortunate American translations of that German classic, Black Forest cake. All too often, it's sorry sandwiches of dry chocolate sponge and gloopy cherry preserves, smeared in "whipped topping."

Today's recipe uses dried cherries and "utmost respect" for the original to achieve a condensed version of the German dessert favorite. Black Forest Chocolate Cookies are deeply chocolatey, and studded with white chocolate chips and those sharp dried cherries. You don't want to overbake them—they're at their best when slightly gooey, straight out of the oven.

Black Forest Chocolate Cookies

- yields 24 cookies -

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
• 10 tablespoons unsalted butter, cut into 1-inch pieces
• 6 large eggs
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 1 tablespoon pure vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup (6 ounces) white chocolate chips
• 1 cup (6 ounces) dried cherries

Procedures

1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
2. In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
4. Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
5. Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
6. Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
7. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
8. Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.
9. Remove from the oven and let cool slightly before removing from the pans and serving.
10. The cookies can be stored in an airtight container for up to 3 days.

Best Graham Crackers

Source: http://smittenkitchen.com/2009/05/graham-crackers/

Graham Crackers
Adapted from Nancy Silverton’s Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection.

If you’re new to graham crackers, do know that the word “cracker” is misleading. They’re moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I can’t say that I’d serve them with cheese, but if you’ve never schmeared them with cream cheese frosting, you’re missing out.

The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling.

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

1 1/4 cups plus 1 tablespoons (188 grams) unbleached all-purpose flour (a swap of 1/4 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1/2 cup (88 grams) dark brown sugar, lightly packed
1/2 teaspoon (3 grams) baking soda
less than 1/2 teaspoon kosher or coarse sea salt (2 grams)
3 1/2 tablespoons (1.75 ounces or 50 grams) unsalted butter, cut into 1-inch cubes and frozen
1/6 cup (57 grams) mild-flavored honey, such as clover
2 1/2 tablespoons(38 grams) milk, full-fat is best
1 tablespoons pure vanilla extract

Topping (optional)
1.5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers: Divide the dough in thirds and return two thirds to the refrigerator. Flour work surface generously, especially in the middle of the dough where it has a tendency to stick, roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut dough to shape

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 15 to 20 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.

NOTES:

• BEST graham cracker due to very pronounced honey taste
• Do NOT put spices in the dough; if desired, sprinkle on top or else the honey flavor gets very muddled and lost
  
• Make sure dough is VERY cold (e.g. out of freezer)
  
• WORK QUICKLY AND FLOUR GENEROUSLY ESPECIALLY IN THE MIDDLE, dough is very soft
• Remove dough with offset spatula/bench scraper
• Cookies do not spread very much, okay to put them close together on the pan
• Best to bake on middle rack; bottom makes them come out bumpy
  
• Cinnamon helps bring out the honey flavor. Great addition
  

Best Baked Monster Cookies

Source: http://pieceofcakeblog.blogspot.com/2010/05/monster-cookies.html

Makes: thirty-two 2 Tbsp cookies

1/4 cup all-purpose flour
1/2 tablespoon baking soda
1/16 teaspoon salt
2 3/4 + 1/8 cups old-fashioned rolled oats (not instant or quick-cooking)
3/8 cup (3/4 stick) cold unsalted butter, cut into cubes
3/4 cups firmly packed light brown sugar
3/4 cups granulated sugar
2.5 large eggs
1/8 teaspoon light corn syrup
1/8 teaspoon pure vanilla extract
1 cup creamy peanut butter (Skippy)
1/2 cup (3 ounces) milk chocolate chips
1/2 cup (3 ounces) M&Ms

In a large bowl, whisk together the flour, baking soda, salt and oats until well-blended.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color, at least 2 minutes. Beat in the sugars on low speed until just incorporated.

Scrape down the bowl and add the eggs, one at a time, scraping the bowl as necessary. Add the corn syrup and vanilla and beat just until combined. Add the peanut butter and beat on low just until smooth. Add the dry ingredients on low speed in three additions until the dough is well-blended. Fold in the chocolate chips and Reese's Pieces by hand. Cover the bowl tightly and refrigerate for at least 5 hours.

When you're ready to bake, position a rack in the center of the oven and preheat it to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Scoop the dough into 2-tablespoon size balls using a small ice cream scoop, spacing them about 2 inches apart. Bake until the cookies just begin to brown, about 12 to 15 minutes, rotating the sheets halfway through baking. Cool on the pans for 8 to 10 minutes before transferring to wire rack to cool completely. Store in an airtight container for up to 5 days.

NOTES:

• This is a half recipe and makes 32 normal sized cookies
  
• Do NOT omit the corn syrup
• AWESOME, very moist and chewy
• Cookies tend to puff up in the oven, tap down when they come out to ensure moistness later on
• Use MILK chocolate chips or else the flavor overwhelms the cookies; do not use more than the specified amount.
  

Best Baked Brownie

Source: http://newyork.grubstreet.com/2008/09/recipes_from_the_baked_cookboo.html

THE BAKED BROWNIE
Yield: 24 brownies

The Baked brownie is a beautiful thing. It has won the hearts and minds of many people, been featured on the pages of O Magazine as a favorite thing, and won best brownie by the folks at America’s Test Kitchen and the Today Show. Our brownie really owes many kudos to our friend and superstar pastry chef Lesli Heffler-Flick. She created the original ultimate brownie for us. It is dense, chocolatey, and slightly fudgy, and we are forever grateful to her for letting us adapt her recipe.

Baked Note: A great brownie is easy to make, but you have to be aware of several factors. 1. Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth. 2. Make sure your eggs are room temperature and do not overbeat them into the batter, and 3. Make sure you check your brownies often while baking. Once the brownies have been overbaked slightly, they have reached the point of no return.

1 1/4 cups flour
1 teaspoon salt
2 Tablespoons dark cocoa powder
11 ounces quality dark chocolate (60-72%), chopped coarsely
8 ounces butter (2 sticks), cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.

In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.

Add three beaten eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining beaten eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Cool the brownies completely before cutting and serving.

NOTES:

• AWESOME brownie. Beat the eggs before whisking them in; do not be afraid to whisk well or else egg clumps will bake up hard.
• Line pan with parchment paper
• COOL COMPLETELY (e.g. in the fridge for a couple hours) BEFORE CUTTING for neat looking bars.
  

Tempering Chocolate in the Microwave without a Thermometer

This uses the "seeding method."

It is usually best to work with a fair amount of chocolate (1-2 lbs).

Finely chop the entire quantity of chocolate using a serrated knife. Place 2/3 of the chocolate in a microwave safe bowl and slowly melt in the microwave using short, low-power bursts and stirring frequently (alternatively , the choclate can be gently melted in a double-boiler). Stir often.

When the chocolate is entirely metled, the temperature should reach 110-115 F, no higher. Allow the melted chocolate to stand about 10 minutes during which time the temperature will drop to about 100F.

Add the remaining chopped chocolate to the melted chocolate and stir until completely melted. The chocolate should now be in temper.

Refectory Gingered Red Lentil Soup

Source: http://eeecooks.com/recipes/2003/12/20/soup

Serves 5

Ingredients

• 1 large onion, red
• 1 tablespoon oil, olive
• 2 cloves garlic, large
• salt & pepper
• 1 1-inch piece ginger, fresh
• ¹⁄₂ cup bell pepper, green, frozen, defrosted slightly — minced
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• sprinkle cayenne, ground
• 1 cup lentils, red
• 3 cups water, plus more to rinse lentils
• 2 bay leaves, dried
• 2 medium carrots
• 1 tablespoon lemon juice, fresh

We start by heating our Dutch oven over medium-low heat. We peel and chop our red onion, yielding 1½ cups. We add the oil to the pot and dump in our onions. We stir and keep an eye on them while we continue to prepare the rest of the vegetables.

We smash the garlic cloves carefully with the side of our knife, discard the peels, and mince with some salt. We peel the ginger carefully with our knife, slice, and then mince it. We get about a tablespoon each of garlic and ginger. We add these to the softening onions, along with the green pepper, stir, and continue to cook for a few minutes.

We spread the lentils out on a piece of wax paper and pick out any debris. We put the lentils into a large bowl, cover with water, stir with our hand, and carefully dump out the water. We repeat this process four more times – adding more water, stirring, and dumping out the water. At this point, the water that we dump out is clean.

The vegetables are cooking nicely so we add the cumin, coriander, and cayenne to the Dutch oven and cook for another minute. We add the rinsed lentils and cover with three cups of water. We also add the bay leaves and raise the heat to medium.

We rinse our carrots, peel with our peeler, and then grate with our box grater. We add about ½ cup of carrots to the lentils, along with some salt and pepper. When the soup comes to a boil, we lower it to a simmer, and cover for about 20 minutes. We want all the vegetables and the lentils to be very tender. We taste for salt and pepper and, when we are ready to eat, we add the lemon juice.

NOTES:

• Makes a LOT bc more water is required than the recipe states
• Tasty, but not amazing
• Following recipe: does NOT taste like refectory soup, which is sweeter and spicier, less lemony
• Refectory soup: carrots and peppers cut to 1/2" so they are seen
  

Sweet Potato, Kale, Chicken Sausage Soup

Source: http://thekitchensinkrecipes.com/2009/02/04/on-mirrored-elevators-and-hearty-lunches/

10 Angela Portions, as written (Serves 6)

Sweet Potato, Sausage and Kale Soup
Cooking Light

Printable Recipe

1 tablespoon olive oil
4 cups chopped onion (about 2 large)
1 teaspoon salt, divided
1 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 pound bulk spicy turkey Italian sausage
8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
5 cups water
4 cups fat-free, less-sodium chicken broth
1 bunch kale, chopped
1 (16-ounce) can chickpeas or white beans, drained and rinsed

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt (to taste) and beans; cook 5 minutes or until thoroughly heated.

NOTES:

• Tried: Whole Foods Chicken Andouille Sausage; no red pepper flakes needed; really tasty
• If making just for myself, use 1 sausage, very small (less than 1/2 lb) sweet potato, 1/2 onion
• Put in beans last if canned or else they will get mushy
  

Best Apple Cake

Source: http://smittenkitchen.com/2008/09/moms-apple-cake/

Mom’s Apple Cake

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 (352 g) cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil*
2 cups sugar
1/4 cup orange juice (about 1 orange)
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

NOTES:

• Half the recipe can be put in a loaf pan (will be very full and require about 1.5 hours to bake). Consider trying half-recipe in 9x9 square pan or 8" round; will take less time to cook and will be shorter
• Consider mixing half the apples into the cake batter; may give the cake more structural integrity (middle apple layer falls apart very easily in such a tall loaf pan)
• VERY moist. Possible to cut back oil to 3/4 c
• The only spices are in the apples. Consider adding cloves, or more spices to the cake batter.
  

Baked NYC Best Peanut Butter Chocolate Chip Cookie

Source: http://www.designspongeonline.com/2008/09/ds-video-baked-interview-and-recipe.html

Peanut Butter Cookies with Milk Chocolate Chunks
courtesy of Baked and their new cookbook, Baked: New Frontiers in Baking.

Makes: 36 cookies (2 Tbsp each)

Ingredients:

1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped

Sift the flour, baking soda, and salt into a medium bowl and set aside

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons (TWO) onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.

Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.

NOTES:

• BEST Peanut butter cookie!
• DON'T FORGET TO ROLL IN SUGAR
• Drop with 2 Tbsp scoop, makes 36 cookies
  

Warm Butternut Squash and Chickpea Salad

Source: http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

NOTES:

• SUPER delicious!
  

Baked NYC Peanut Butter Krispy Bars

Source: http://www.bravotv.com/foodies/recipes/peanut-butter-krispy-bar

To make a 9x13 pan (Half of a half-sheet pan?)

Ingredients

For the crispy crust:

• 7/16 cups Water
• 3/8 cups Corn Syrup
• 1/2 cup sugar
• 105g of Rice Krispies
• 85g Butter

For the milk chocolate peanut butter layer:

• 225g Peanut Butter
• 225g Nutella
• 215g Milk Chocolate

For the chocolate icing:

• 225g Bittersweet Chocolate
• 50g Butter
• 1 1/2 tsp Corn Syrup

Directions

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour 1/4 c water into a small saucpan. Gently add the sugar and corn syrup *do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your pands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

To make 8x8 square pan:

For the crispy crust:

• 1 3/4 c rice krispies
• 1/4 c sugar
• 3 Tbsp light corn syrup
• 3 Tbsp unsalted butter, melted

For the milk chocolate peanut butter layer:

• 5 oz good quality milk chocolate, coarsely chopped
• 1 c creamy peanut butter

For the chocolate icing:

• 3 oz dark chocolate (60-72% cacao), coarsely chopped
• 1/2 tsp light corn syrup
• 4 Tbsp (1/2 stick) unsalted butter

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour 1/4 c water into a small saucpan. Gently add the sugar and corn syrup *do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your pands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

NOTES:

• More like a reeses cup with a crispy bottom
• SUPER rich, so only make 8x8" serving
• Without thermometer, the 'soft-ball' stage was hard to find; rice krispies ended up crunchy, not gooey like rice krispy treat.

Paula Deen Pumpkin Gooey Butter Cake

Source: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 4 tablespoons butter, melted
• 6 oz. box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Pinch of cloves
  

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Notes:

• BETTER than pumpkin pie (crust)
• This recipe has reduced the amount of butter (orig 8 Tbsp) and sugar (orig 1 lb.) in the pumpkin filling b/c original was too sweet and rich.
  

Broccoli Almond Salad in Radicchio Cups

1 lb broccoli
1 lemon
1/2 low-fat buttermilk
1 Tbsp apple cider vinegar
1 tsp honey
1/2 tsp Dijon mustard
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
2 Tbsp sliced almonds, toasted
1 Tbsp golden raisins
4 radicchio leaves
2 c. shredded romaine lettuce

Cut the florets from the head of broccoli into bite0size pieces. Use a sharp paring knife to peel off the tough outer layer of the stem. Cut the stem lengthwise in half and then slice about 1/4 inch thick. (Makes about 4 c. florets and sliced stem). Blanch (10 s) and shock broccoli 2 min). Drain broccoli.
Grate 1 tsp zest from the lemon. Set the zest and the lemon aside.
In a small bowl, combine buttermilk, vinegar, mustard, honey, lemon zest, salt, and pepper. Whisk until combined.
Stir the almonds and raisins into the broccoli. Add the dressing and toss to combine. Cover and refrigerate for at least 30 minutes and up to 3 hours before serving.
To serve, place 1 radicchio leaf on each of four plactes. Fill each radicchio leaf with shredded romaine. Spoon the broccoli salad on top. Squeeze 1-2 tsp of lemon juice from th reserved lemon over each salad. Serve.

Blueberry Crumb Bars

Site: http://smittenkitchen.com/2008/07/blueberry-crumb-bars/

Yield: 32 squares (4x8) in a 9"x13" pan

2/3 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest of two lemons and juice of one lemon
6 cups frozen blueberries
1/3 cup white sugar
2 Tbsp cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

NOTES:

• If using fresh blueberries, cut back cornstarch to 4 tsp.
  
• Very popular! Better than the Karen DeMasco raspberry bars.
  

Celery Root and Fuji Apple Slaw with Cider Dressing

Serves 4

1 medium head celery root (about 1 lb)
2 medium Fuji apples
2 Tbsp plus 2 tsp fresh lemon juice (from 1 lemon)
1/4 chopped fresh Italian parsley leaves
2 Tbsp apple-cider vinegar
1 Tbsp whole-grain mustard
1 Tbsp canola/grapeseed oil
1 1/2 tsp honey
1 head Belgian endive
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste

Use a sharp paring knife to peel the celery root. Use a large, sharp knife to cut the peeled celery root into thin matchsticks. Cut 1 1/2 of the apples into matchsticks the same size as the celery root. Put the apples and celery root in a large bowl and toss with the 2 Tbsp lemon juice.
In a medium bowl, combine the parsley, apple cider vinegar, mustard, oil, honey, and 1/4 c water. Whisk until well blended. Pour the dressing over the celery root and apples and toss to continue. Cover and refrigerate for at least 20 mins and up to 1 hour.
Gently separate the leaves of the Belgian endive. Set 12 whole leaves aside for serving. Stack the remaining leaves and thinly slice them crosswise. Add the sliced endive to the celery root salad. Thinly slice the remaining 1/2 apple and toss it with 2 tsp of the lemon juice. Set aside.
To serve, lay 3 endive leaves on each of four plates. Toss the celery root and apple slaw with a spoon and season with salt and pepper, if desired. Place a mound of slaw on each plate on top of the endive leaves. Garnish each salad with the apple slices and serve.

White Bean, Roasted Tomato, and Rosemary Soup

Three SuperFoods in one bowl: beans, tomatoes, and spinach. If you make the soup ahead or are not necessarily going to serve it all during one meal, place some fresh and scallions into each bowl and ladle the hot soup over, instead of adding these to the batch. The soup will store and reheat better without these ingredients.

Serves 6

2 c. dried canellini beans
1 (28 oz) can whole Italian plum tomatoes
6 garlic cloves, peeled
2 Tbsp olive oil
1 medium onion, diced (1 c.)
4 c. Chicken/Vegetable stock
1/2 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 bay leaf
2 c fresh spinach leaves, chopped
1/2 c thinly sliced scallions (white and green parts)

Rinse the beans in cold water and pick over them, discarding any stones or debris. Place them in a large bowl and pour in enough cold water to cover by 2 inches. Let stand overnight. Drain the beans and set aside.
Preheat the oven to 400F.
In a 2-qt baking dish, pour in the tomatoes with their juice and add the garlic. Drizzle with 1 Tbsp of the olive oil. Roast, uncovered, until the tomatoes and garlic are slightly browned in spots and the liquid has reduced, about 45 minutes. Transfer the tomatoes, garlic, and pan juices to a blender or food processor and blend just until the mixture is slightly chunky, working in batches if necessary. Set the mixture aside.
In a 3-qt saucepan, heat the reamining 1 Tbsp olive oil over medium heat. Add the onion, reduce the heat to medium-low and cook, stirring occasionally, until the onion is translucent, 4-5 mins.
Stir in the beans, stock, and a pinch each of the salt and pepper. Raise the heat to medium-high and bring the mixture to a simmer. Tie the rosemary and thyme sprigs and bay leaf in cheesecloth and add them to the pot. Reduce the heat and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
Remove and discard the herb bundle. Stir the roasted tomato puree into the soup and bring it back to a simmer. Add more stock if necessary so the soup has a brothy texture. Stir in the remaining salt and pepper. Remove the pan from the heat, and stir in teh spinach and scallions. Serve hot.

Warm Flourless Chocolate Cake with Orange Sauce

Serves 8

FOR THE SAUCE:
1 c fresh orange juice (from 3 oranges)
2 tsp cornstarch
1 Tbsp half-and half
1 Tbsp Grand Marnier

FOR THE CAKES
8 oz good-quality dark chocolate with 60-70% cacao, chopped
1 large egg
2 very ripe bananas, sliced (1 1/4 cups)
1/2 c mashed yam (from 1 baked, peeled yam) or canned pumpkin
1/4 c honey
1 Tbsp grated orange zest
1 tsp pure vanilla extract
3 large egg whites
Pinch of kosher salt
1 orange, peeled and separated into segments for serving

Preheat the oven to 350 F. Spray eight 4 oz ramekins with cooking spray and well coated and place them on a baking sheet. (Dust with cocoa powder?)
Prepare the sauce. In a small saucepan, pour all but 1 Tbsp of the orange juice and place over low heat. In a small bowl, stir the cornstarch into the reserved 1 Tbsp orange juice until smooth. When the juice comes to a simmer, whisk in the cornstarch and juice slurry and continue to whisk for 30 s until thickened. Remove the pan from the heat and let cool for 15 minutes. Whisk in the half-and-half and the Grand Marnier. Set aside to keep warm or chill; the sauce can be served warm, at room temperature, or chilled.
Make the cakes. Make a double bowler and melt the chocolate. Combine the egg, bananas, yam, honey, orange zest, and vanilla in a blender and process until very smooth. Add the banana mixture to the chocolate and stir togehter until just combined. Set aside.
In mixing bowl, whip egg white and salt until soft peaks form. Carefully fold the egg whites into the chocolate mixture until just incorporated. Do NOT overmix; it is fine if streaks of white remain.
Spoon the mixture into the ramekins to about 1/4 inch from the top. Bake until the tops are set when a ramekin is gently nudged and the centers are slightly puffed, 8019 minutes. Transfer the ramekins to a cooling rack. When the ramekins are cool enough to handle, run a pairing knife around the edges and turn over onto eight dessert plates. The center of the cake should be nice and soft.
Drizzle the sauce around each cake and garnish with orange segments. Serve.

NOTES:

• Grate the orange zest for the cakes before juicing the oranges for the sauce

Golden Door Hot Cocoa

Serves 6

3 c. 1% milk
1/4 c. unsweetened Dutch-processed cocoa powder
1/4 c. nonfat/low-fat dry milk
1/4 c. raw sugar
2 Tbsp dark chocolate chips
1/4 tsp ground cinnamon

Put the milk into a medium saucepan and heat over medium-low heat to just below a simmer. Remove from the heat. Add the cocoa powder, dry milk, sugar, chocolate chips, and cinnamon and whisk until the dry milk is dissolved and the chocolate is melted, about 30 s.

Serve immediately or return to low heat to keep warm. Whisk again before dividing among six espresso cups. Serve.

Bahamian Rum Cake

CAKE:
3 cups (420 g) AP flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 tsp freshly grated nutmeg
1 c (8 oz/225 g) unsalted butter, at room temp
2 c (400 g) granulated sugar
3 large eggs, at room temp
2 large egg yolks, at room temp
1 Tbsp vanilla extract
3/4 c (180 mL) canned Thai coconut milk

COCONUT-RUM SYRUP
3/4 c (180 mL) canned Thai coconut milk
6 Tbsp (75 g) granulated sugar
1/2 (125 mL) dark rum

GLAZE
4 Tbsp (2 oz/60 oz) unsalted/salted butter cut into pieces
6 Tbsp (90 mL) heavy cream
6 Tbsp (90 g) dark brown sugar
Pinch of salt
1 Tbsp dark rum
(1/2 c) 40 g dried large-flake coconut, toasted

DIRECTIONS
Preheat oven to 350F. Coat a 10-c Bundt cake or Tube pan with butter/nonstick cooking spray, dust it with flour, tap out the extra.
To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 tsp salt, and the nutmeg.
In a stand mixer fitted with the paddle attacchment, beat together the 1 cup butter and 2 c granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
In a small bowl, beat together the egg, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated (The mixture may look curdled, which is normal). Gently stir in 1/3 of the flour mixture, then about half of the 3/4 cup coconut milk. Mix in about half the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
Scrape the batter into the prepared pan and bake until the cake feels just set in the center, 55-60 minutes.
While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 mL) coconut milk and the 6 Tbsp (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 mL) rum.
When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon 2/3 of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
Invert the cake onto a cake plate. Brush/spoon teh remaining coconut-rum syrup over the cake.
To make the glaze, in a small saucepan over high heat, bring the 4 Tbsp butter, the cream, brown sugar, anda pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1.5 minutes. Remove from the heat, stir in the 1 Tbsp rum, and let cool completely. Once cool, stir in the toasted coconut.
Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).

STORAGE: The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.

Mediterranean Eggplant and Barley salad

Source: http://smittenkitchen.com/2007/03/recipe-liberation-day/

Makes 4 (main course) or 8 (side dish) servings

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil (NOT NECESSARY)
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.

Notes:

• Chop eggplant and zucch very small! or else they will be out of proportion to the barley salad
• Really excellent and filling grain salad
  

Miso Glazed Eggplant

Source: http://www.epicurious.com/recipes/food/views/Miso-Glazed-Eggplant-109748

Ingredients:

6 tablespoons shiro miso* (white fermented soybean paste)

3 tablespoons rice vinegar (not seasoned)

1 1/2 tablespoons water

3 3/4 teaspoons sugar

1 tablespoon finely grated peeled fresh ginger

2 tablespoons vegetable oil plus additional for brushing pan

6 Asian eggplants(about 8 inches), halved lengthwise

2 scallions, finely choppe

Read More http://www.epicurious.com/recipes/food/views/Miso-Glazed-Eggplant-109748#ixzz0woAAgOBC

• 6 tablespoons shiro miso* (white fermented soybean paste)
• 3 tablespoons rice vinegar (not seasoned)
• Mirin
  
• 1 1/2 tablespoons water
• 3 3/4 teaspoons sugar
• 1 tablespoon finely grated peeled fresh ginger
• 2 tablespoons vegetable oil plus additional for brushing pan
• 6 Asian eggplants(about 8 inches), halved lengthwise
• 2 scallions, finely chopped

Preheat broiler.

Whisk together shiro miso, vinegar, mirin, water, sugar, and ginger until sugar is dissolved.

Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.

NOTES: Really delicious and flavorful! Can also stirfry.

6 tablespoons shiro miso* (white fermented soybean paste)

3 tablespoons rice vinegar (not seasoned)

1 1/2 tablespoons water

3 3/4 teaspoons sugar

1 tablespoon finely grated peeled fresh ginger

2 tablespoons vegetable oil plus additional for brushing pan

6 Asian eggplants(about 8 inches), halved lengthwise

2 scallions, finely choppe

Read More http://www.epicurious.com/recipes/food/views/Miso-Glazed-Eggplant-109748#ixzz0woAAgOBC

Vegan Chocolate Cake (Moosewood)

Source: http://www.moosewoodrestaurant.com/recipes_archive.html#53

No one would ever suspect that this dark, elegant, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. You may be surprised to see vinegar in the ingredient list, but it's not a mistake. The combination of vinegar and baking soda helps the cake to rise. When cool, cut and serve the cake directly from the pan using small metal spatula or pie server; it cannot be easily turned out onto a serving plate.

However, if you have time for a 12-minute cake, you can mix the batter in a bowl, line the bottom of the cake pan with parchment paper, and generously oil the sides of the pan and dust with flour. Then the cake can be removed from the pan with no trouble at all, for a more elegant presentation or for a layer cake.

Serves 8
Preparation time for cake: 6 minutes
Baking time: 30 minutes
Preparation time for glaze: 15 minutes
Chilling time (if using glaze) 30 minutes
Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler

Cake Ingredients
1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Chocolate Glaze
½ pound semi-sweet chocolate
¾ cup hot water
½ teaspoon pure vanilla extract

Preheat the oven to 375º.

If mixing in bowl, use cooking spray and cocoa powder to dust the cake pan.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25 to 30 minutes and set aside to cool.

To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet. Stir the hot water and vanilla into the melted chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for at least 30 minutes before serving.

Notes:

• Moist, but VERY fine crumb with little structure to the cake
  
• 2 Tbsp of cider vinegar may be too much; slight taste of cider
  

Vegan Tofu Chocolate Pudding

Source: Bittman http://www.nytimes.com/2009/05/20/dining/201mrex.html

Time: 10 minutes, plus 30 minutes’ chilling

1/3 cup sugar

Instant coffee granules

12 oz package of silken tofu

6 ounces high-quality bittersweet or semisweet chocolate melted

1/2 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon (optional)

1/2 teaspoon chili powder, or more to taste (optional)

1. In a small pot, combine sugar with 1/3 cup water and coffee granules; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Yield: 4 to 6 servings.

Notes:

• Great, mousse-like texture
• Sugar was reduced from 1/2 c to 1/3 c
• Soy can still be tasted

Variations:

• Pumpkin pudding: canned pumpkin + pumpkin spices
• Banana pudding: ripe bananas
  

Chocolate Pudding

Source: http://smittenkitchen.com/2009/09/chocolate-pudding-pie/

Pudding filling:
1/8 cup cornstarch
35 g sugar
1.5 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1.5 cups milk
2 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
.5 teaspoon pure vanilla extract
Instant coffee

Whisk together cornstarch,sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Notes: The texture of the pudding will change (thicken!!) when the chocolate is added to it, so do NOT overcook it on the stove.

Karen DeMasco Carrot Cake Sandwich Cookies

Cookies:
3/4 c old-fashioned rolled oats
1 c unbleached AP flour
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1/2 c packed dark brown sugar
1/4 c granulated sugar
1/2 tsp pure vanilla extract
1 large egg
3/4 c roughly grated carrots (abou 1 1/2 medium carrots)
1/3 c raisins

Filling:
3 oz cream cheese at room temperature
4 Tbsp (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tsp granulated sugar
Pinch of kosher salt

Using ground oats and AP flour, instead of just flour alone, is the secret to the rich flavor of these whoopie pie-like cookies.

Preheat oven to 350. Line two bakin sheets with parchment paper

Grind the oats in a food processor to make a fine flour. IN a medium bowl, whisk together the oat flour, AP flour, cinnamon, nutmeg, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beatthe butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and raisins, mixing just to combine. The dough will be very stick.

Chill the dough for 30 mins. Drop 1 Tbsp mounds of the dough onto the prepared baking sheets, spacing them 1-2" apart. Bake, rotating the sheets once halfway through until the cookies are golden brown and spring back when gently touched in the center, about 12 minutes. Cool the cookies completely before filling.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed (the filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)

Using a small spatula, spread 1 tsp of the filling over the flat side of half of the cookies. Sandwich the remaining cookies, flat sides together.

The cookies can be kept in an airtight container for up to 2 days.

Notes:

• Chill dough before scooping, which will make it less runny.
  
• Space out the cookies when baking as they have a tendency to spread!! (Like Andy's cookies)
  

Golden Door Red Lentil Veggie Burgers

Makes 5 large patties:

1/4 c. brown rice
1/2 c. red lentils, picked over and rinsed
Canola oil spray
1/4 medium onion, finely diced (1/4 c)
1 tsp minced garlic
2.5 oz broccoli, florets and peeled stems finely chopped
1 medium carrot, finely chopped (1/2 c)
1 medium potato, peeled and grated (1/2 c), squeezed to remove excess liquid
1/2 c (1.5 o) shiitake mushrooms, stemmed and finely chopped
1 oz fresh or defrosted frozen shelled edamame beanes, finely chopped (1/4 c)
3/4 tsp yellow curry
coriander
cumin
oregano
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

Directions:
Put the rice in a small saucepan and add 1/2 c water. Bring to a boil over medium heat. Reduce the heat and simmer, covered, until the rice is tender, about 35 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. Uncover the pan and use a fork to fluff the rice. Set aside until cool.

Meanwhile, put the lentils in a medium saucepan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered, until the lentils are slightly mushy, like a thick paste with a few whole lentils, 10-15 minutes, stirring once or twice during cooking. Set the lentils aside until cool.

In a saute pan, add the onion and garlic and cook, stirring, until slightly translucent and fragrant but not at all brown, about 3 minutes. Add the broccoli, carrots, potatoes, shiitake mushrooms, and edamame beans and cook, stirring until the vegetables are frangrant but still crunchy, 2 minutes. Add the curry powder and cook, stirring for 30 s. Remove the pan from the heat and stir in the salt and pepper, let cool slightly. Transfer the rice, lentils, and vegetables to a large bowl and mix until well combined. Scoop out 1/2 the mixture and with wet hands, pack it firmly into a tight ball as if forming a meatball. Form the ball into a 3-inch patty and about 1 inch thick. Place the patty on a baking sheat and repeat to make 5 burgers in all. Chill for 30 minutes to 1 hour.

Have ready a nonstick baking sheet or line a regular baking sheet with parchment paper and spray with oil. Spread the cornmeal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without crowding (work in batches if necessary) and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes to warm through completely.
To serve, place a leaf of lettuce and top the leaf with a burger, caramelized onions, and tomatoes.

Notes: add bbq sauce?

Oatmeal Raisin Cookies

Karen Barker: not chewy enough

Andy's Snickerdoodles (Sugar Cookie Base)

Andy’s Snickerdoodles

Ingredients:

2 sticks of butter (just add a little extra salt later if it's unsalted butter)

1.5 c sugar

2 eggs

1 tsp. vanilla

a little less than 2.5 cups of flour

1 tsp. baking soda

¼ tsp. salt

1. Preheat the oven to 330 degrees

1. Cream the butter and sugar until fluffy

2. Mix in the eggs and vanilla

3. Then add in the flour, baking soda and salt

4. Make 3/4 inch balls out of the dough and roll those balls in cinnamon sugar (2 parts sugar 1 part cinnamon) and put them on the cookie sheet just slightly flattened, spaced out .5-1” between each cookie.

5. Chilling the dough will make forming the balls and rolling them in cinnamon sugar is made a lot easier

6. Cook for 7-9 minutes, but basically just watch until the dough spreads out and starts rising. As soon as the dough has hit the peak of rising and starts to fall back down is when I pull them out.

Variations: Lemonade sugar cookies (Karen Barker), Plain sugar cookies