PUMPKIN PIE BARS

Inspired by:

Claire Saffitz's Pumpkin Caramel Bars via her YouTube

Food Wishes' Pumpkin Pie

 

Ingredients:

 

Crust: 

100 g flour

1 T powdered sugar

½ t salt

5 T cold unsalted butter, cut into ¼-inch dice

Filling:
1 15oz can pumpkin puree
1 large egg
3 egg yolks
1 14oz can sweetened condensed milk
¼ t ground nutmeg
1 t cinnamon
½ t ginger
½ t salt

 

Topping:

Whipped cream stabilized with mascarpone

 

Method:

Preheat oven to 350°F.

  

Fashion a sling out of parchment paper for an 8x8" baking pan.  Set aside.

 

In a large bowl, mix the crust ingredients together with your fingers, until a dough forms that can hold its shape.  If it gets too sticky to use your hands, continue mixing with a silicone spatula.

 

Press into the prepared pan and bake in the oven for 25 minutes, or until deeply golden brown.  Remove and set aside. 

 

Meanwhile, whisk all filling ingredients together in a medium bowl.  Pour into prepared crust and return to oven.  Bake for 45 minutes, or until sides are slightly puffed and center jiggles, rather than ripples. 

 

Cool thoroughly.

 

Remove from pan using parchment sling. 

 

Whip mascarpone and cream to medium peaks, spread over pie bars, cut into 16 bars, and serve.

CARAMEL PUMPKIN BARS

Via Claire Saffitz's YouTube

 

Ingredients:

 

Crust: 

1¼ c flour 

⅓ c powdered sugar 

½ t kosher salt 

10 T cold unsalted butter, cut into ¼-inch dice 

 

Filling: 

½ c sugar + 2 T water 

1 c heavy cream, at room temperature 

1 c pumpkin puree 

¼ c brown sugar 

2 T butter, room temp 

Big pinch kosher salt 

2 t vanilla extract 

2 large eggs 

 

Topping: 

⅓ cup mascarpone or crème fraiche 

⅔ cup heavy cream

 

 

Method:

Preheat oven to 325°F.

  

Fashion a sling out of parchment paper for an 8x8" baking pan.  Set aside.

 

In a large bowl, mix the crust ingredients together with your fingers, until a dough forms that can hold its shape.  If it gets too sticky to use your hands, continue mixing with a silicone spatula.

 

Press into the prepared pan and bake in the oven for 25 minutes, or until deeply golden brown.  Remove and set aside.

 

Meanwhile, pour first the water, then the granulated sugar into a saucepan and heat over medium, without stirring, until the sugar is caramelized and coppery golden, and is just beginning to smoke.  Remove from heat, pour in the cream, then the pumpkin, and whisk until smooth.  Add the brown sugar, butter, salt and vanilla, and stir well.  Add the eggs once the mixture has cooled to warm, rather than hot.  Whisk thoroughly and pour onto the baked crust.

Return pan to the oven and bake for 25 minutes, until sides are slightly puffed and center jiggles, rather than ripples. 

 

Cool thoroughly.

 

Remove from pan using parchment sling. 

 

Whip mascarpone and cream to medium peaks, spread over pumpkin caramel, cut into 16 bars, and serve.

PUMPKIN BREAD

Halved and modified from Ashley Paige's Instagram, full recipe at bottom

Volume for two mini-loaf pans:

 

Ingredients:

 

90 g flour (¾ c)

1 t pumpkin pie spice 

½ t baking powder

¼ t baking soda 

34 g c nut butter (⅛ c) 

120 g pumpkin puree (½ c)

45 g maple syrup (1/6 c)

40 g olive oil (3 T)

1 t vanilla extract 

1 egg 

¼ c chocolate chips, divided

 

 

Method:

 

Preheat oven to 350°F. 

 

Place two mini loaf pans on a baking sheet, and line with parchment, if desired.  Set aside.

 

In a large bowl, mix together flour, spices, baking powder, and baking soda.  Pour into a small bowl and set aside.

 

In the large bowl, beat nut butter into pumpkin puree, then add remaining wet ingredients and beat well. 

 

Stir in dry ingredients.

 

Fold in half of chocolate chips. 

 

Pour into pan and top with remaining chips. 

 

Bake 25 minutes, until a toothpick comes out mostly clean. 

 

Cool in pan briefly before slicing.

 

 

______________

Original volume:

 

Ingredients:

 

2 eggs

1 c pumpkin puree (220g)

¼ c nut butter (68g) 

⅓ c maple syrup (93g)

¼ c olive oil (54g)

2 t vanilla extract 

1½ c flour (180g)

1 T pumpkin pie spice 

1 t baking powder

¾ t baking soda 

⅓ c chocolate chips  

 

 

Method:

 

Preheat oven to 350°F. 

 

Line a loaf pan with parchment. 

 

In a large bowl, beat eggs, then add remaining wet ingredients and mix. 

 

Stir in flour, spices, baking powder, and baking soda. 

 

Fold in chocolate chips. 

 

Pour into pan and top with more chips. 

 

Bake 40–50 min, until a toothpick comes out mostly clean. 

 

Cool in pan briefly before slicing.

5 MINUTE BAGUETTE

From YouTube

 

Ingredients:

½ recipe:

475g bread flour

8g salt 

⅜ t yeast

365ml water

 

Full recipe:

950g bread flour

16g salt 

¾ tsp yeast

730ml water

 

 

Method:

 

Part 1:

Using a pair of chopsticks, mix all the ingredients together until they come together in a ball.

 

Cover and let rise for 8 to 10 hours. 

 

Part 2:

Preheat oven to 485°F.

 

Sprinkle some flour on the counter, scrape out the dough and sprinkle with more flour on top to prevent sticking.  Divide the dough in 2 pieces (or 4, if following full recipe amount).  Take each piece and stretch it gently into a baguette shape and put it on a parchment paper covered baking sheet. 

 

Bake for 25 minutes, depending how golden you want them.

 

 

Timeline:

Mix 2 minutes

Rise 8 to 10 hours

Shape 3 minutes

Bake 25 minutes

 

Baguettes for breakfast, mix in the evening and bake in the morning. 

Baguettes for lunch, mix in the evening and bake when you want them. 

Baguettes for dinner, mix in the morning and bake in the evening. 

CLAIRE SAFFITZ'S BLUEBERRY MUFFINS

From Claire's Youtube channel

Ingredients:

 

1 stick butter, room temp 

¼ c granulated sugar 

¼ c brown sugar 

1 egg 

1 T lemon zest 

½ t vanilla  

 

1 c plus 1 T all-purpose flour 

1 t baking powder 

½ t baking soda 

½ t kosher salt 

 

½ c sour cream 

Frozen blueberries 

Demerara sugar  

 

 

Method:

 

Preheat oven to 375°F.

 

In a medium bowl, beat the butter until very smooth.

 

Add the sugars and beat until smooth.  Add the egg and beat until smooth.  Zest the lemon and add the vanilla into the mixture and stir.

 

In another medium bowl, mix all the dry ingredients. 

 

Add the flour in three increments, alternating with two additions of the sour cream, beginning and ending with the flour. 

Add blueberries to taste.  Portion batter into a muffin tin prepared with paper muffin liners and top with demerara sugar. 

 

Bake 20-25 minutes, until domed and golden.  Remove muffins immediately and cool on a rack. 

CLAIRE SAFFITZ'S CHOCOLATE LAYER CAKE

Adapted and reduced from the NYT

Full 3 x 8" cake amounts at bottom 

Whipped Ganache below 

Ingredients:

100 g cake flour

171 g granulated sugar

¾ t kosher salt

½ t baking soda

½ t baking powder

30 g unsweetened Dutch-process cocoa powder, sifted if lumpy

67 g strong freshly brewed coffee, steaming hot (or 76 g hot water + ½ t nescafe)

91 g crème fraîche, at room temperature (sub. sour cream)

1 t vanilla extract 

68 g hazelnut oil, or neutral oil 

2 large eggs plus 1 large yolk, at room temperature

 

 

Method:

Preheat the oven to 350°F.  Lightly butter the bottom and sides of 2 6" cake pans, then line the bottoms with rounds of parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, baking soda and baking powder; mix on low speed just until combined.

In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche, vanilla and oil, then whisk until completely smooth. Set aside.

To the stand mixer bowl, add half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients.  Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds.  Pause and scrape down the sides and bottom of the bowl again.

Meanwhile, add the eggs to the remaining cocoa mixture and whisk until smooth.  Add to the stand mixer, then beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute.

Pour the batter into the prepared pans, dividing evenly.  Firmly tap the filled pans on the counter to dislodge any bubbles.  Transfer the pans to the oven and bake until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, checking at 30 minutes.

Remove the pans from the oven and let cool completely on a wire rack.

Unmold and level the cakes, frost with below whipped chocolate ganache, and enjoy!

 

Whipped Ganache Frosting:

From Kitchen projects #169 & #175

 

40 g milk chocolate, chopped

30 g dark chocolate, chopped

½ t instant coffee granules 

300 g heavy cream, divided

Pinch of salt  

80 g mascarpone 

 

Combine 100 g cream, chocolates, coffee granules and salt in a heavy, microwave safe bowl.  Microwave in 30-second increments until chocolate is completely melted, and stir until smooth.

Chill well, then combine chocolate mixture and remaining 200 g cream and mascarpone in a stand mixer bowl and beat until thick with the whisk attachment.

––––––––

 

Area of 3 8" cakes: 153" squared

Area of 2 6" cakes: 58" squared

Reduction percentage: 38%

 

Original ingredient amounts, for 3 8" layers: 

2 cups/260 grams cake flour 

2 ¼ cups/450 grams granulated sugar

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 cup/80 grams unsweetened Dutch-process cocoa powder, sifted if lumpy

¾ cup/177 grams strong freshly brewed coffee, steaming hot

1 cup/240 grams crème fraîche, at room temperature

1 tablespoon vanilla extract

5 large eggs plus 2 large yolks, at room temperature

¾ cup/180 grams neutral oil, such as avocado or vegetable

CHOCOLATE GENOISE CAKE with WHIPPED GANACHE

WARNING: This recipe resulted in a dry cake!

 

6" cake, adapted from Soje Original on Instagram

Original adaptation see bottom

 

Ingredients:

 

106 g whole eggs (about 2)

28 g yolks (about 1)

71 g sugar

14 g honey 

 

19 g butter

28 g milk

13 g cocoa powder 

1 g instant coffee granules 

 

64 g cake flour

11 g cornstarch 

Pinch salt 

 

 

Method:

 

Preheat oven to 380°F. 

 

Line one 6" cake tin with parchment paper: a circle in the bottom and collar around the side.

 

Add eggs, yolks and sugar to the bowl of a stand mixer, and whisk immediately.  Add honey and whisk again.  Place the bowl in a pot of hot tap water and whisk until the egg mixture is warm (104°F).

Place bowl in stand mixer and whip on high until the mixture turns ivory and leaves a trail that stays visible for more than 3 seconds, about 5 minutes.  Then mix on low speed for 1 minute, to refine the air bubbles. 

 

Meanwhile, melt the butter and milk in a bowl in the water bath. 

 

Sift the cake flour and corn starch over the egg mixture.  Gently fold the flour mixture into the egg mixture, until homogeneous. 

 

Whisk the cocoa powder and instant coffee into the butter milk mixture.

 

Scoop a little batter into the cocoa mixture bowl and stir.  Then pour cocoa mixture into the batter bowl and gently fold until well combined.

 

Pour batter into cake tin.  Smooth top and tap once on counter to settle batter.  

 

Reduce oven temp to 320°F and bake for 30 minutes, or until a toothpick comes out clean.  

 

Turn cake out of tin and cool upside down.

 

 

 

Whipped Ganache Frosting:

From Kitchen projects #169 & #175

 

40 g milk chocolate, chopped

30 g dark chocolate, chopped

½ t instant coffee granules 

300 g heavy cream, divided

Pinch of salt  

80 g mascarpone 

 

Combine 100 g cream, chocolates, coffee granules and salt in a heavy, microwave safe bowl.  Microwave in 30-second increments until chocolate is completely melted, and stir until smooth.

Chill well, then combine chocolate mixture and remaining 200 g cream and mascarpone in the stand mixer bowl and beat until thick.

Assembling the cake:

Simple syrup:

¼ c milk

¼ c sugar

 

Level cake and slice in thirds.  Lightly soak each layer with a simple syrup, then spread a generous layer of frosting between each layer.  Stack and cover with remaining frosting.

 

 

_______

Original Adaptation

Ingredients:

 

106 g whole eggs

28 g yolks

71 g sugar

14 g honey 

 

19 g butter

28 g milk

13 g cocoa powder 

 

64 g cake flour

11 g cornstarch 

 

 

Method:

 

Preheat oven to 380°F. 

 

Line two cake tins with parchment paper: a circle in the bottom and collar around the side.

 

Add eggs, yolks and sugar to the bowl of a stand mixer, and whisk immediately.  Add honey and whisk again.  Place the bowl over a pot of warm (104°F) water and whisk until the egg mixture is warm.

Place bowl in stand mixer and whip on high until the mixture turns ivory and leaves a trail that stays visible for more than 3 seconds, about 5 minutes.  Then mix on low speed for 1 minute, to refine the air bubbles. 

 

Meanwhile, warm the butter and milk over a water bath, to 122°F-140°F. 

 

Pour the egg mixture into a large bowl and sift the cake flour and corn starch over it.  Gently fold the flour mixture into the egg mixture, until mixture is homogeneous. 

 

Add the cocoa powder to the butter milk mixture, then whisk until smooth.

 

Scoop a little batter into the cocoa mixture bowl and combine.  Then pour cocoa mixture into large batter bowl and gently fold until well combined.

 

Divide batter into two cake tins.  Smooth top and tap once on counter to settle batter.  

 

Reduce oven temp to 320°F and bake cakes for 30 minutes, or until a toothpick comes out clean.  

 

Turn cakes out of tins and cool upside down.

Soje's chocolate ganache recipe:

110 g heavy cream

70 g dark chocolate

40 g milk chocolate

 

220 g heavy cream

20 g sugar

 

 

Combine the cream and chocolates in a heavy, microwave safe bowl.  Microwave 1 minute, then stir well until chocolate is completely melted and smooth.

 

Add 220 g heavy cream and sugar to melted ganache.  Mix well, then chill for at least 5 hours.

Whip chocolate ganache until it becomes slightly firm and holds its shape.

BUTTER MOCHI CAKE

From Bake with Elle

  

Ingredients:

 

56 g unsalted butter (4 T), plus more to grease pan

236 g milk (1 c)

200 g coconut milk 

2 eggs, whisked

1 t vanilla extract 

8 oz mochiko flour (glutinous rice flour)

198 g granulated sugar (1 c)

1 t baking powder

¼ t salt (omit if using salted butter)

Method:

 

Preheat oven to 350°F.  Grease a 9" x 13" baking dish and set aside. 

 

Melt the butter and combine with milk, coconut milk, eggs and vanilla extract in a medium bowl.

 

Mix together flour, sugar, baking powder and salt in a large bowl.  Pour the liquid ingredients over the dry ingredients and whisk until smooth.

 

Pour batter into prepared baking dish and bake for 45-60 minutes, or until top is golden and center is set.

 

Cool, slice and serve. 

SOUR CHERRY FRANGIPANE PIE

Press-in crust, Sour Cherries, Frangipane

Ingredients: 

 

Press-In Crust:

8 T butter, melted in the microwave for 30 seconds

1 T water 

1¼ c all-purpose flour

¼ c cornstarch

2 T powdered sugar

½ t kosher salt

 

Cherry Filling:

6 c sour cherries, pitted (2 2/3 lb unpitted, at the market) 

1 c granulated sugar

4 T corn starch

¼ t salt

 

Frangipane:

4 T butter, melted in the microwave in 10 second increments

½ c granulated sugar

1 egg, beaten

½ t vanilla extract

⅛ t almond extract 

⅛ t salt

¾ c almond flour 

 

Method:

 

Preheat oven to 425°F and place rack in lower third of oven.  Place the pie dish on a baking sheet covered with a piece of parchment paper.

For the cherries:

 

Mix all ingredients together and set aside to macerate for 20 minutes. 

 

 

For the crust:

 

Melt the butter and add the water.

 

Mix the dry ingredients together in a large bowl.  Pour in the liquid ingredients and mix with a spoon until the dough comes together.

 

Using your hands, press the dough into the bottom and all the way up the sides of the pie dish, smoothing with the bottom of a glass or a large spoon, if desired.  The dough will be thin, but trust that it will cover the whole area.  

 

Pour the macerated cherries into the dough-filled pie dish and set aside.  Scrape the cherry bowl out but don't wash it.

 

For the frangipane:

Whisk the melted butter and sugar together in the cherry-macerating bowl.  It will be grainy.  Add the egg, extracts and salt, and whisk to combine.  Finally, stir in the almond flour and mix until smooth with a silicone spatula.

 

Pour the frangipane over the cherries and place the pie dish into the oven to bake for 15 minutes.  Reduce the temperature to 375°F and bake for an additional 45-60 minutes, or until the filling is bubbling and the frangipane is set in the center of the pie.  Tent with foil if the frangipane is browning too quickly.

 

Cool to room temperature before serving.

 

SOUR CHERRY PIE

Recipe adapted from The Gourmet Gourmand and King Arthur Baking

 

Ingredients:

1 double pie crust recipe

5 or 6 c sour cherries, pitted (2 - 2½ lbs at the market)

1 c granulated sugar

3½ T corn starch

¼ t salt

¼ t almond extract

2 T unsalted butter, cut into small pieces

2 T milk

1 T demerara sugar 

Method:

Preheat oven to 425°F and place rack in lower third of oven.  Place the pie dish on a baking sheet covered with a piece of parchment paper.

 

Mix the cherries, sugar, corn starch, salt and almond extract in a large bowl and set aside to dissolve for 10 minutes.

Roll out one portion of pastry and press into the pie dish, leaving edges untrimmed.

 

Pour cherry filling into pastry-lined dish.  Dot with butter pieces.

 

Roll out second portion of pastry and cut into 1" strips.  Lattice this across the filled pie dish, then fold over the edges of the pastry and crimp.

Brush lattice and crimped edge with milk and sprinkle with sugar.

 

Place into the preheated oven and bake for 15 minutes.  Reduce heat to 375°F and bake for an additional 45-55 minutes, or until the filling is bubbling.

 

Cool to room temperature before serving.

HONEY WALNUT BREAD

From Earth to Table, via Food & Wine's 2010 Best Cookbook Recipes

Ingredients:

 

2 c walnut pieces

2¾ c bread flour

1½ c whole wheat flour

1 T + 1 t salt

1 t instant yeast

 

1½ c warm water*

¼ c olive oil 

½ c honey

 

 

Method:

 

 

Preheat oven too 350° F and toast the walnuts for 10 minutes.  Set aside to cool.

 

In the bowl of a stand mixer fitted with the dough hook attachment, mix the flours, salt, yeast and walnuts.

 

In a medium bowl, mix the oil, honey and 1½ c warm water. 

 

With the stand mixer running, pour the honey mixture into the flour mixture and knead until smooth.  The dough should be sticky.

 

Lightly oil bowl, cover, and let rise for 1 hour. 

 

Meanwhile, butter two loaf pans. 

Once risen, turn out onto a floured surface and push out the air.  Cut the dough in half and gently form into two loaves.  Place into the prepared loaf pans, cover, and rise until doubled, 1 more hour.

 

Preheat oven to 375° F.  Score the loaves down the center of each loaf.  Bake until risen and browned on top, 35-45 minutes.  Transfer to a rack to cool.

 

 

_____

*Reduced water from 2 c, which made an unkneadably wet dough. 

LEMON POPPYSEED CAKE & LEMON CURD

Adapted from the Olive Oil Cake on this site

Makes one standard loaf or two mini loaves and one flat loaf

 

Ingredients:

170 g flour

230 g sugar

1 t kosher salt

¼ t baking soda

½ t baking powder

100 g olive oil*

2 eggs

240 ml milk*

1 t citrus zest

80 ml lemon (or orange) juice, ~ 1½ fruit

2 T poppy seeds 

 

For the glaze:

½ t lemon zest
2 t lemon juice
¼ c powdered sugar

Method:

Heat the oven to 350 °F.  Fashion a sling out of parchment paper to cover the bottom and sides of your chosen loaf pans.

In a large bowl, whisk the flour, sugar, salt, soda and powder together.  Transfer to a small bowl.  In the large bowl, whisk the eggs and olive oil together to emulsify.  Add the milk, zest and juice.  Stir in the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 50 to 60 minutes (or 35, if using small pans), or until a toothpick stuck in the middle comes out clean.  

 

Meanwhile, whisk the glaze together in a small bowl.  It should be thick enough to leave a trace on the surface of the glaze, but fluid enough to spread.

 

Once the cake has cooled slightly, cover with glaze.  Leave in the pan until the glaze is mostly set, then run a knife around the edges of the pan, lift the cake out by the parchment sling and cool.

___

*I reduced the olive oil quantity from 130 ml to 100 ml, because the cake was very oily.  To compensate, I increased the milk from 215 ml to 240 ml.  If the previous change is detrimental, consider substituting yogurt for some of the oil.

 

 

 

LEMON CURD:

Very loosely adapted from Preppy Kitchen 

 

Ingredients:

 

3 T lemon juice

1/3 c sugar

zest of half a lemon

2 egg yolks

2 T butter, unsalted, cubed

Method:

 

Rub the lemon zest and sugar together in a small saucepan, off heat.  Add the egg yolks and whisk to combine.  Add the lemon juice and whisk until smooth.  Cook over low heat until the mixture just begins to bubble and thicken, remove from heat.  Add the butter and whisk as it melts. 

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.

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

CHOCOLATE CREAM PIE

Adapted from Dessert Course to fit 1 6" pie dish (halved)

Ingredients:

1 pie crust of your choice*

285g whole milk

50 + 25 g granulated sugar, divided

1/4 t salt

3 egg yolks

14g cornstarch

60 g bittersweet chocolate, chopped into small pieces

2 T unsalted butter, cut into small cubes

1/2 t vanilla

Whipped cream to serve

Method:

Add the milk, 50 g sugar and the salt to a saucepan over medium heat.  Whisk and heat until a bare simmer.  Remove from heat.

Meanwhile, whisk the remaining 25 g sugar, egg yolks and cornstarch.  

Once the milk has come to a simmer, temper the eggs with a small stream of hot milk, adding more as you whisk the eggs.  Pour the egg-milk mixture back into the saucepan and whisk over low heat until the custard thickens and begins to bubble.  Simmer one minute, then remove from heat.

Add chocolate and butter pieces, and vanilla, and whisk until combined.

Pour into the crust, cover tightly with plastic wrap, and refrigerate at least 4 hours.

Serve with whipped cream.

____

The original recipe called for 200g milk and 85g heavy cream, but I felt the additional richness from the cream was unnecessary.

For the same reason, I also reduced the chocolate from 85g to 60g.

Future makings of the recipe will further refine it.

___________

*Oreo Cookie Crust:

To fit a 6" pie dish:

Ingredients:

9-10 oreos, crushed

2 T unsalted butter, melted

pinch of salt

Method:

Combine in a bowl and mix thoroughly.  Press into the pie dish and bake at 325°F for 10-15 minutes, until firm and set.