ATK Make Ahead Chocolate Souffle

Ingredients:

4 tablespoons (1/2 stick) unsalted butter, cut into half inch sticks
1/3 cup (2 1/3 ounces) granulated sugar
8 ounces bittersweet chocolate or semi-sweet chocolate, coarsely chopped
1/8 teaspoon table salt
1/2 teaspoon vanilla extract
1 tablespoon orange liqueur , preferably Grand Marnier
6 large egg yolks
8 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioners’ sugar

Instructions

1.Coat eight 1-cup ramekins with 1 tablespoon butter, then coat inside of dish evenly with the 1 tablespoon sugar; refrigerate until ready to use.

2. Melt chocolate and remaining butter in medium bowl set over pan of simmering water. Turn off heat, stir in salt, vanilla/espresso mixture, and liqueur; set aside.

3. Bring the 1/3 cup of sugar and 2 tablespoons water to boil in small saucepan, then simmer until sugar dissolves. With mixer running, slowly add this sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture. Clean beaters.

4. Beat egg whites until frothy; add cream of tartar and beat to soft peaks; add confectioners’ sugar; continue beating to stiff peaks. (Mixture should just hold the weight of a raw egg in the shell when the egg is placed on top.)

5. Vigorously stir one-quarter of whipped whites into chocolate mixture. Gently fold remaining whites into mixture until just incorporated. Fill each ramekin almost to rim, wiping excess filling from rim with wet paper towel. Run your finger around the edge of each ramekin; this will help the souffle to rise more evenly. Cover and freeze until firm, at least 3 hours, but for up to 2 days (you can freeze them longer than two days but may not achieve the same lift upon baking).

6. Adjust oven rack to lower middle position and heat oven to 400 degrees. Bake until fully risen, about 16 to 18 minutes. (Soufflé is done when fragrant and fully risen. Top should be firm but center should still be jiggly. Use two large spoons to pull open the top and peek inside. If not yet done, place back in oven.) Serve immediately.

Notes:

• Made with Charles on 5/8/2011
• In small oven set at 400 degrees, baked quickly (were ready in <10 minutes, WATCH THE OVEN)
• Serve with a creme anglaise
• Flavor the creme anglaise next time (infuse the cream with orange?)
• Makes ~10 souffles
  

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
  

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.

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
  

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.
  

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.
  

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
  

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)
  

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

Plain Pinkberry style Froyo (Jeni's base)

Ingredients:
1/2 cup milk/water/try substituting very strong coffee
120 g sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream

Directions:

1. Fill a large bowl with ice water. Pour 2 tablespoons of the water into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of milk (cream?) with 120 g of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the gelatin.
3. In a medium bowl, mix the yogurt with gelatin mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
4. Pour the yogurt into an ice cream maker and freeze according to the manufacturer's instructions.
5. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.

Notes: 120 g sugar still a little bit too sweet. Tried substituting low fat (1%) Whole Foods yogurt as well as half and half for whole-milk yogurt and heavy cream. The result was hard but not icy. In the past, the recipe has been much smoother and softer. Try adding vodka?

Link to Jeni's article/recipes: http://www.foodandwine.com/articles/how-to-make-ice-cream-like-an-artisan

Karen DeMasco Oatmeal Raisin Biscotti

These biscotti can be kept in an airtight container for up to three weeks. (Half recipe--makes plenty!)

3/8 c pecans, roughly chopped
.5 c old-fashioned rolled oats
7/8 c unbleached AP flour, plus more for rolling
3/8 c dark brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1 large egg
1/8 c dark molasses, such as Grandma's
1 Tbsp vegetable oil
3/8 c raisins

This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Spread the nuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 8 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.

In a food processor or blender, grind 1/4 c of the oats to make a fine flour. In the bowl of an electric mixer fitted with the paddle attachment, combine the oat flour, remaining oats, AP flour, brown sugar, baking powder, baking soda, and salt. Beat on low speed until the ingredients are well combined.

In a separate bowl, whisk together the eggs, molasses, vanilla, and oil. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, scraping down the sides of the bowl as necessary, until combined. Mix in the cooled nuts and raisins, just to combine.

Turn out the dough onto a generously floured work surface and shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet.

Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 30 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.

Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.

Notes: Reducing the oven is key. Tried substitution with half craisins and they could not be identified at all. Come out fairly dark and molasses flavored.

Chocolate walnut Biscotti:
1 cup walnut pieces, roughly chopped
1 cup unbleached all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces, at room temperature
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 teaspoons Coffee Extract (recipe follows)
3/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the walnuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 5 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, butter, baking soda, and salt. Beat on low speed until the ingredients are well combined and no butter pieces are visible, about 4 minutes.

In a medium bowl, whisk together the eggs, egg yolk, coffee extract, and vanilla. Add the mixture to the flour mixture and beat on low speed to combine. Add the cooled nuts and the chocolate chips, and beat just to combine.

Turn out the dough onto a generously floured work surface and divide it in half. Shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet, spacing them about 3 inches apart.

Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 20 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.

Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.

Coffee Extract
1/4 cup hot water
One 2-ounce jar instant espresso powder, preferably Medaglia D'Oro
Slowly stir the hot water directly into the jar of espresso powder. Cover the jar with the lid, close the lid tightly, and shake well to combine. Use immediately or keep in a dark cupboard at room temperature for up to 6 months.

Variations on Biscotti Recipe:

Chocolate-Dipped Chocolate Walnut Biscotti

Bake the biscotti, omitting the chocolate chips. Melt and temper 12 ounces semisweet chocolate. Dip one side, or one end, of each cookie into the chocolate. Scrape off any excess chocolate on the edge of the bowl. Place the biscotti, dipped side down, on a parchment-covered baking sheet. Let the chocolate set at room temperature, about 5 minutes. The biscotti can be kept in an airtight container for up to 3 weeks.

David Lebovitz Pineapple Sorbet

Source: David Lebovitz The Perfect Scoop

Ingredients:
1/2 pineapple, pureed (about 2 cups)
8 Tbsp of sugar
1/2 c. water
2 Tbsp vodka

Mix and freeze in ice cream maker. WONDERFUL!