WHOLE WHEAT OATMEAL BREAD

Halved from Smitten Kitchen

Ingredients:

1/4 c boiling water

3/8 c cold water

5/8 c milk

1 1/2 T honey

2 1/4 t instant yeast (one packet)

1 egg

2 T oil

318 g whole wheat flour (2 1/2 c)

80 g rolled oats (1 c)

1 1/2 t kosher salt

Method:

Add all of group 1 ingredients to the bowl of a stand mixer, and whisk to combine using the whisk attachment.

Switch to the paddle attachment, add the remaining ingredients, and mix for 1 minute.  Switch to the dough hook and continue mixing for 2 more minutes.  The dough should come together, but still be sticky.  If it feels too wet, add flour in 1 T increments until the dough comes together (but is still sticky).  Knead for an additional 4 minutes using the dough hook.  

Oil the bowl, cover the dough and let proof 60-70 minutes, or until doubled.

Oil a loaf pan, form dough into loaf by folding in sides and rolling up into a log, and proof for 1 hour, or until dough crowns over top of pan.  Halfway through, preheat oven to 350°F.

Bake for 35-40 minutes, or until loaf reaches 190°F internal temperature. 

Remove loaf from pan after 10 minutes, cool completely on a rack, slice, freeze and toast as needed.

BROOKLYN BLACKOUT CAKE

Half recipe adapted from Bake with Zoha

Makes 3 6" round layers

Ingredients:

Cake:

3/8 c cocoa powder, ideally dutch processed (37 g)

1 t instant coffee

3/8 c boiling water (90 g)

1 c AP flour (130 g)

3/4 t baking powder

3/4 t baking soda

3/4 t salt

1/2 c granulated sugar (100 g)

1/3 c brown sugar (70 g)

1 whole egg, 1 egg yolk, room temperature

1/3 c vegetable oil (66 g)

1/6 c buttermilk (40 g)

1/2 c sour cream, room temperature (120 g)

Pudding filling:

1 1/2 T cornstarch (14 g)

1 T cocoa powder (6 g)

1/8 t salt

1/6 c sugar (33 g)

1/2 + 1/3 c milk (200 g)

90 g milk chocolate

1 1/2 t butter

1/2 t vanilla

Chocolate Frosting:

100 g semi-sweet chocolate

120 g heavy cream

4 oz cream cheese, room temperature (113 g)

1/8 c sugar (25g)

Method:

Cake:

Preheat oven to 325°F and prepare 3 6" cake pans with butter and parchment paper circles.

Dissolve the cocoa and instant coffee in the boiling water and mix until smooth.

Whisk dry ingredients together in a medium bowl.

Whisk wet ingredients together in a large bowl.  Add cocoa solution and mix well.

Sift dry ingredients into wet ingredient bowl in two additions, mixing gently until just combined, with no lumps remaining. 

Divide batter between three prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out with light moist crumbs attached.

Let the cakes cool in the pans for 20 minutes, then remove to a wire rack. Let cool completely (refrigerating for 1 hour).

Pudding Filling:

Add all dry ingredients in group 1 to a saucepan and whisk.  Slowly add milk, whisking constantly, to prevent lumps.

Place over medium heat and whisk frequently, until pudding begins to bubble and thicken.  Remove from heat, add butter, chocolate and vanilla, and rest for 1 minute.  Whisk to combine, pour into a lidded container, and refrigerate until cold.

Chocolate Frosting:

Place chocolate and cream in a microwave safe bowl and microwave in 20 second increments, stirring after every round, until the chocolate dissolves and ganache forms.  Set aside.

Place cream cheese and sugar in a large bowl and whisk until smooth, scraping bowl occasionally.

Pour ganache into cream cheese mixture and beat until fluffy.  Frosting will be runny.  Refrigerate, frosting will thicken as it cools.  Beat 3-5 minutes on medium, until fluffy.  Pipe narrow but tall dam around outside of each layer before filling with pudding.  Spread 2/3 of remaining frosting on cake top and sides, and pipe whatever's left decoratively on the top of the cake.

WALDORF KINDERGARTEN BREAD

Recipe from a comment on Reddit and here

Ingredients:

2 1/4 t yeast (one packet)

1 T honey

1/4 c boiling water

1 c cold water

1 t salt

1 T oil

4 1/2 c + mix of spelt, AP and whole wheat flours, divided

Method:

Whisk together yeast, honey and both waters in the bowl of a stand mixer.  Add 1 c flour, then ripen for 20 minutes, or until you can see slow bubbling.

Add salt and oil, and mix well.

Add flour, one cup at a time, and mix on low using the dough hook until the dough is kneadable, approximately 3 1/2 c. 

Knead using the dough hook on medium low for 5 minutes.

Oil around the sides of the bowl, lift the dough to coat in oil, cover and let rise for 1 hour, or until doubled.  

After one hour, deflate the dough, shape into a loaf, and place into an oiled and floured loaf pan.  Let rise another 30-60 minutes, or until the dough rises above the edge of the loaf pan.

Preheat oven to 350°F.  Bake bread 40 minutes, or to 190°F internal temperature.

Allow to cool before slicing. 

HAZELNUT MACARON GANACHE CAKE

Recipe adapted from The White Whisk: Chocolate Macarons, and Macaron Cake

Ingredients:

Macarons:

188 g hazelnut flour

188 g confectioner's sugar

24 g unsweetened cocoa powder (0.5 g fat per T)

130 g egg whites (approx. 4 eggs)

130 g granulated sugar

1/2 t cream of tartar

Ganache:

7 oz heavy cream

4 oz chocolate, chopped into small pieces

1/2 t salt

1 t vanilla

Method:

Macarons:

Draw 4 6" circles on the back of pieces of parchment paper, leaving a few inches between each circle.  Turn papers right side up and place on baking sheets.

Prepare a piping bag with a large opening.

Sift the hazelnut flour, confectioner's sugar and cocoa together in a large bowl.

Place egg whites, granulated sugar and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium low for 2 minutes.  Turn up to medium and whisk for 2 minutes.  Raise speed to medium high and whisk for 10 minutes, or until meringue is very stiff and holds a peak, with the meringue beginning to ball up inside the whisk. 

Pour half the dry mixture into the stand mixer bowl and fold 15 times. 

Pour in the second half and fold 30 times, or until the surface evens out with a few moments of shaking. 

Place the batter into the piping bag and pipe the 6" cake layers. If batter remains, pipe a few 1.5" macaron shells on a separate tray. 

Once all layers are piped, bang the sheets on the counter a few times.  Set them aside to dry on the outside, this usually takes ~ 20 minutes.  Preheat the oven to 300°F.  Now is a good time to make the ganache, as detailed below.

Place sheets in the oven and bake 18 minutes (1.5" macarons will require less time), then start checking for doneness by pressing lightly on the side of a shell, just above the feet.  If there's any movement, bake for another minute and check again. 

Remove from oven and allow shells to cool completely before removing from parchment paper. 

Ganache:

Heat the cream and salt to steaming in a small pan and place the chocolate in the bowl of the stand mixer, with the whisk attachment attached.  

Pour the cream over the chocolate and leave for 5 minutes.  

Add the vanilla and whisk until smooth.  Place in the fridge for 15 minutes, until cool but not yet solid. Remove from fridge, then beat on medium speed until peaks form.

Pipe between cooled layers of macaron cake, refrigerate for 24 hours, and serve.

SPOSAMI CHICKEN AND MUSHROOMS

Adapted from Little Sunny Kitchen

Ingredients:

3 chicken breasts, tenderloins removed and sliced in half to make 6 cutlets

Salt

6 T flour

4 T olive oil, more if necessary

16 oz baby bella mushrooms, cleaned, stemmed and quartered (or eighth'd, if large) 

1/3 c oil-packed sun-dried tomatoes, chopped

4 garlic cloves, crushed

1/2 c marsala wine

1 1/2 c milk

1 t Knorr chicken bouillon powder

1/2 t chili flakes

1/2 t herbes de Provence

1/2 c cream

3 T grated parmigiano Reggiano

Method:

Season the chicken and dredge in flour, shaking off excess.

Heat 2 T oil in a large dutch oven over medium flame and cook the chicken to golden on both sides and cooked through, in batches.  Set chicken aside.

Wipe out the pan and add remaining 2 T oil.  Add the mushrooms and cook, stirring frequently, until mushrooms release moisture and begin to soften.  

Once all moisture has cooked off, add garlic and sun-dried tomatoes and sauté for 30 seconds.  

Add marsala to deglaze, and cook until pan is nearly dry, scraping up any browned bits.  

Add milk and chicken bouillon and bring to a simmer.  Cook until milk has reduced slightly, then add chili flakes and herbes de Provence, cream and parmigiano, and return chicken to the pan.  Heat chicken thoroughly, taste for seasoning, and serve.

Serve over wide egg noodles. 

MILK CHOCOLATE PUDDING

Adapted from Spend with Pennies

This is a lighter (in flavor, fat and sweetness) pudding than the Rich Chocolate Pudding on this site

Ingredients:

1/3 c granulated sugar

1/3 c cocoa powder

2 1/2 T cornstarch

pinch salt

2 c milk

1 1/2 T unsalted butter

Method:

Whisk all dry ingredients in a saucepan.  Add milk in a slow stream, whisking to break up lumps.  Heat over medium flame, whisking frequently, until comes to a full boil.  Remove from heat, whisk in milk, pour into a lidded container, and chill thoroughly.

TIRAMISU ECLAIRS

Adapted from my Vanilla Eclairs

Ingredients:

For ~10 eclairs:

Filling:

3 egg yolks, whites reserved

2 T + 1 T sugar, divided

1/4 c marsala wine

8 oz mascarpone, room temperature

1/2 c whipping cream

Pâte à choux:
1/2 c water
1 t sugar
4 T unsalted butter
pinch salt
1/2 c flour
2 eggs, potentially + some egg white reserved from the above filling

Chocolate ganache:
3 - 4 T heavy cream

2 t nescafé powder

2 oz semi-sweet chocolate chips

Method:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  Cover and reserve in the refrigerator until needed.

Make the pâte à choux eclair shells:

Pre-heat the oven to 350°F.

Heat the water, butter, sugar and salt in a pot until the butter melts.

Add the flour and cook, stirring, until the mixture comes together to form a ball and pulls away from the sides of the pot.  This happens very quickly. 

Place the dough in the bowl of a stand mixer fitted with the whisk attachment and beat for a minute to cool.

Add the eggs, one at a time, beating until thoroughly blended into the batter.  The dough should form a "v" shape off the end of the whisk, so add a small portion of the egg white left over from making the filling, if necessary, to achieve the "v".

Scoop the batter into a piping bag fitted with large decorative tip, and pipe 4-5 inch wands of batter onto a parchment paper covered baking sheet.

Bake at 350°F for 40 minutes, or until the shells are baked through.  Do not open the oven until 40 minutes have elapsed, then turn off oven, pierce each end of the shells with a skewer to allow steam to escape, and let the shells cool inside the oven with the door propped open.

Fill the eclairs:

Make 2 holes in the underside of each shell with the point of a paring knife, each about 1/4 of the shell's length from the ends.

Spoon the filling into a pastry bag fitted with a bismark tip.  Pipe the filling into the shells, only stopping when the they feel full, and filling threatens to extrude from the ends.  Clean up any excess filling with a knife.

Make the ganache:

Dissolve the Nescafé powder in the cream and heat to steaming in a pot.  Pour it over the chocolate in a medium bowl.

Let it sit for 5 minutes, then whisk vigorously to combine.

Dip the eclairs top-side down into the ganache, allow excess ganache to run back into bowl, and place top-side up in a storage container.

Chill for an hour, and enjoy!

Sources:
Recipe for the filling: Pioneer Woman
Recipe for the pâte à choux: Food Wishes
Recipe for the ganache: Laura in the Kitchen
Methodology for baking and filling the shells: Home Cooking Adventure