For the crust:
1 1/2 c graham cracker crumbs
2 T ground cinnamon
1/4 lb unsalted butter, melted and cooled
For the filling:
2 (14 oz) cans sweetened condensed milk
4 large egg yolks
1/2 c lemon juice
whipped cream
For the whipped cream:
1 c heavy cream, very cold
1 t vanilla
1 1/2 T light corn syrup
Combine the cream and vanilla and mix well. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
To make the crust:
In a medium bowl, blend together the crumbs, cinnamon and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9: pie pan. Using your fingers, press the mixture firmly onto the base and up the sides of the pan. Refrigerate until ready to use.
To make the filling:
In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks and lemon juice until smooth. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
Strain the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least 1 hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
Friday, December 17, 2010
Humble Pie
For the crust:
1 1/2 c graham cracker crumbs
2 T creamy peanut butter
2 t unsweetened cocoa powder
6 T unsalted butter, melted and cooled
For the pie:
6 oz cream cheese
2 1/2 c creamy peanut butter
1 1/2 c sugar
1 t vanilla
1 c unsalted roasted peanuts, chopped
1 3/4 c heavy cream
Preheat oven to 300*. In a medium bowl, blend together the crumbs, peanut butter, cocoa and melted butter, using a handheld mixer. Scrape the mixture into a 9" pie pan. Using your fingers, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4 in thick. Bake for 7 minutes, then cool completely on a rack.
To make the filling, beat the cream cheese, peanut butter, sugar and vanilla in a medium bowl with a handheld mixer until smooth. Fold in the peanuts. In a clean medium bowl, using clean beaters, whip the cream to stiff peaks. Carefully fold the whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
Scrape the filling into the cooled crust. Smooth the filling, forming a slight dome in the center. Refrigerate the pie, uncovered, at least one hour. Once the filling has set, cover pie with plastic wrap and chill completely, at least another hour. Serve wedges cold. Store covered in refrigerator.
1 1/2 c graham cracker crumbs
2 T creamy peanut butter
2 t unsweetened cocoa powder
6 T unsalted butter, melted and cooled
For the pie:
6 oz cream cheese
2 1/2 c creamy peanut butter
1 1/2 c sugar
1 t vanilla
1 c unsalted roasted peanuts, chopped
1 3/4 c heavy cream
Preheat oven to 300*. In a medium bowl, blend together the crumbs, peanut butter, cocoa and melted butter, using a handheld mixer. Scrape the mixture into a 9" pie pan. Using your fingers, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4 in thick. Bake for 7 minutes, then cool completely on a rack.
To make the filling, beat the cream cheese, peanut butter, sugar and vanilla in a medium bowl with a handheld mixer until smooth. Fold in the peanuts. In a clean medium bowl, using clean beaters, whip the cream to stiff peaks. Carefully fold the whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
Scrape the filling into the cooled crust. Smooth the filling, forming a slight dome in the center. Refrigerate the pie, uncovered, at least one hour. Once the filling has set, cover pie with plastic wrap and chill completely, at least another hour. Serve wedges cold. Store covered in refrigerator.
Chocolate Blackout Cake
For the cake:
Unsalted butter for the pans
3 c cake flour
1 3/4 t baking soda
1 lb unsalted butter, softened
2 lb light brown sugar
7 large eggs
2 t vanilla extract
2 1/2 c cold water
1 c sour cream
1 lb unsweetened chocolate, melted and cooled
For the icing:
1 lb unsweetened chocolate, finely chopped
2 c heavy cream
2 1/2 c sugar
1 1/2 T light corn syrup
1 T vanilla
2 c sour cream
3/4 c chocolate chips
Preheat oven to 325*. Butter the bottoms of four 9 in round cake pans and line with parchment paper.
Sift together the flour and baking soda. In a medium bowl, cream the butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in three parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mis until incorporated.
Divide the batter evenly among the prepared pans. Bake for 30-40 minutes, until the cakes have puffed and pulled away from the sides of the pans. Cool the cakes in their pans on a rack for 15 minutes. The cakes will sink to half their height. Remove them from their pans and cool completely on racks.
To make the icing, place the chopped chocolate in a large mixing bowl. Heat the cream, sugar and corn syrup in a medium saucepan just to boiling. Pour over the chopped chocolate, then slowly stir until smooth. Add the vanilla and allow to cool completely; then beat in the sour cream. The icing should be glossy.
To assemble your cake, place one cake layer on a plate. Top it with 1/2 c of the icing and 1/4 c chocolate chips. Repeat with next two layers. Top the cake with the final layer and cover the entire cake with remaining icing. Store covered at room temperature.
Unsalted butter for the pans
3 c cake flour
1 3/4 t baking soda
1 lb unsalted butter, softened
2 lb light brown sugar
7 large eggs
2 t vanilla extract
2 1/2 c cold water
1 c sour cream
1 lb unsweetened chocolate, melted and cooled
For the icing:
1 lb unsweetened chocolate, finely chopped
2 c heavy cream
2 1/2 c sugar
1 1/2 T light corn syrup
1 T vanilla
2 c sour cream
3/4 c chocolate chips
Preheat oven to 325*. Butter the bottoms of four 9 in round cake pans and line with parchment paper.
Sift together the flour and baking soda. In a medium bowl, cream the butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in three parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mis until incorporated.
Divide the batter evenly among the prepared pans. Bake for 30-40 minutes, until the cakes have puffed and pulled away from the sides of the pans. Cool the cakes in their pans on a rack for 15 minutes. The cakes will sink to half their height. Remove them from their pans and cool completely on racks.
To make the icing, place the chopped chocolate in a large mixing bowl. Heat the cream, sugar and corn syrup in a medium saucepan just to boiling. Pour over the chopped chocolate, then slowly stir until smooth. Add the vanilla and allow to cool completely; then beat in the sour cream. The icing should be glossy.
To assemble your cake, place one cake layer on a plate. Top it with 1/2 c of the icing and 1/4 c chocolate chips. Repeat with next two layers. Top the cake with the final layer and cover the entire cake with remaining icing. Store covered at room temperature.
Summerhouse Cake
14 T unsalted butter, softened, plus extra for the pan
1 c sugar
3 large eggs, separated, room temperature
1 1/2 T lemon extract
1/4 c Kentucky bourbon, plus extra for soaking
1 3/4 c flour
1 1/2 c raisins
1 1/2 c pecans, very coarsely chopped
preheat oven to 325*. Butter a 9x5 loaf pan and line it with parchment paper.
In a large mixing bowl using the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg yolks, lemon extract and 1/4 c of bourbon and mix until smooth. Whip the egg whites in a clean medium mixing bowl using hte whip attachment until soft peaks form. Gently fold the whites into the butter mixture, stopping when there are still white streaks in the batter.
Sift the flour onto the batter in three portions, folding carefully each time. Be careful not to overmix; stop while you can still see a bit of flour. Fold in the raisins and pecans until uniformly combined.
Scrape the batter into the prepared cake pan and smooth the top. Place a shallow pan of hot water on the bottom rack of the oven and place the cake pan in it. Bake for 1 1/2 hours or until a cake tester inserted in the center of the cake comes out clean.
Cool the cake in the pan for 20 minutes. Remove the cake from the pan by inverting the pan and removing the parchment paper, then let the cake cool completely, right side up on a wire rack.
Wrap the cake in a triple layer of cheesecloth, and secure the cheesecloth with cooking twine. Wet the cheesecloth liberally with bourbon, all over the cake. Wrap the cake tightly in a layer of aluminum foil and store in a cool, dry place for at least 24 hours to allow the bourbon to soak in and all the flavors to meld. To serve, cut the twine and fold back the cheesecloth. Cut the cake into slices.
1 c sugar
3 large eggs, separated, room temperature
1 1/2 T lemon extract
1/4 c Kentucky bourbon, plus extra for soaking
1 3/4 c flour
1 1/2 c raisins
1 1/2 c pecans, very coarsely chopped
preheat oven to 325*. Butter a 9x5 loaf pan and line it with parchment paper.
In a large mixing bowl using the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg yolks, lemon extract and 1/4 c of bourbon and mix until smooth. Whip the egg whites in a clean medium mixing bowl using hte whip attachment until soft peaks form. Gently fold the whites into the butter mixture, stopping when there are still white streaks in the batter.
Sift the flour onto the batter in three portions, folding carefully each time. Be careful not to overmix; stop while you can still see a bit of flour. Fold in the raisins and pecans until uniformly combined.
Scrape the batter into the prepared cake pan and smooth the top. Place a shallow pan of hot water on the bottom rack of the oven and place the cake pan in it. Bake for 1 1/2 hours or until a cake tester inserted in the center of the cake comes out clean.
Cool the cake in the pan for 20 minutes. Remove the cake from the pan by inverting the pan and removing the parchment paper, then let the cake cool completely, right side up on a wire rack.
Wrap the cake in a triple layer of cheesecloth, and secure the cheesecloth with cooking twine. Wet the cheesecloth liberally with bourbon, all over the cake. Wrap the cake tightly in a layer of aluminum foil and store in a cool, dry place for at least 24 hours to allow the bourbon to soak in and all the flavors to meld. To serve, cut the twine and fold back the cheesecloth. Cut the cake into slices.
Pineapple Lei Cake
Unsalted butter for the pan
1 1/2 c flour
3/4 c sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter, softened
3 large egg yolks
1/2 c sour cream
1 t vanilla
1 (20 oz) can pineapple chunks, well drained
1/3 c packed light or dark brown sugar
confectioners' sugar for dusting
Preheat oven to 350*. Butter a 10" round cake pan and line it with parchment paper.
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream and vanilla and mix only until everything is incorporated.
Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40-50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it.
Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
1 1/2 c flour
3/4 c sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter, softened
3 large egg yolks
1/2 c sour cream
1 t vanilla
1 (20 oz) can pineapple chunks, well drained
1/3 c packed light or dark brown sugar
confectioners' sugar for dusting
Preheat oven to 350*. Butter a 10" round cake pan and line it with parchment paper.
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream and vanilla and mix only until everything is incorporated.
Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40-50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it.
Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
Mississippi Mud Cake
Continuing to update from Sweet Serendipity
For the cake:
2 sticks unsalted butter, softened, plus extra for the pan
1 1/2 c flour, plus extra for the pan
1 1/2 c alkalized cocoa
2 c sugar
4 large eggs
1 c pecans, coarsely chopped
1 t vanilla
4 c marshmallows
For the topping:
1 1/2 c confectioners' sugar
1/2 c alkalized cocoa
1 c chopped pecans
1/2 c evaporated milk
1/2 lb (2 sticks) butter, melted and cooled
Preheat oven to 350*. Butter and flour the bottom and sides of a 9" round cake pan
Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined.
Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25-30 minutes. Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack.
To make the chocolate pecan topping: sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined. Slice the cake into wedges to serve and drizzle topping over cake as desired. Store loosely covered at room temperature.
For the cake:
2 sticks unsalted butter, softened, plus extra for the pan
1 1/2 c flour, plus extra for the pan
1 1/2 c alkalized cocoa
2 c sugar
4 large eggs
1 c pecans, coarsely chopped
1 t vanilla
4 c marshmallows
For the topping:
1 1/2 c confectioners' sugar
1/2 c alkalized cocoa
1 c chopped pecans
1/2 c evaporated milk
1/2 lb (2 sticks) butter, melted and cooled
Preheat oven to 350*. Butter and flour the bottom and sides of a 9" round cake pan
Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined.
Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25-30 minutes. Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack.
To make the chocolate pecan topping: sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined. Slice the cake into wedges to serve and drizzle topping over cake as desired. Store loosely covered at room temperature.
Subscribe to:
Comments (Atom)