Rice Krispies Toll House Cookies

280 g flour
1 t baking soda

1 1/2 t salt

1 C butter, softened

150 g sugar

165 g brown sugar

2 eggs

1 t vanilla

2 C chocolate chips

2 C Rice Krispies (not in original)

1 C chopped toasted nuts (not in original)

Preheat to 375.

Whisk together flour, soda, and salt.
Separately, beat together butter, sugars, eggs, and vanilla.
Beat in flour mixture.

Fold in Krispies, chocolate chips, and nuts.

Bake 9 mins.

nestletollhouse

Honey Pie

pie crust dough

2 1/2 C half & half
1 1/4 C milk
4 eggs*

212 g honey
91 g brown sugar
84 g sugar
4 T cornstarch
2 t vanilla
1/2 t salt

1 1/4 C whipped cream
35 g powdered sugar

2 t vanilla

Make pie crust dough.
Blind bake single crust as directed.

Can brush baked crusts with extra beaten egg white.*
Preheat oven to 325°.

In a saucepan over medium low, heat milk and cream until steaming.

Separately, whisk eggs, honey, sugars, starch, vanilla, and salt.

Whisking continuously, drizzle warm milk into egg mixture.

Pour custard back into saucepan.

Heat over low heat, whisking constantly, just until it bubbles.

Once foam bubbles disappear, remove from heat immediately.

Pour through a mesh strainer.

Fill pie crust and cover with pie crust shield.

Reduce heat to 325 and bake until 170.

(Use the orange thermometer.)

Edges should be set and middle should jiggle.
Let cool at least 2 hours.
Place in fridge for at least an additional 4 hours.

Whip cream with vanilla and powdered sugar.

Decorate with whipped cream.

bakedbyanintrovert

Note:

When I make a double batch, I use an extra egg.

I use the white to wash both crusts and put the yolk into the custard.

Pumpkin Whoopie Pies

375 g flour

1 T pumpkin pie spice
1 t baking powder

1 t baking soda

1 t salt

400 g brown sugar

3/4 C vegetable oil

1/4 C butter, melted and cooled

2 eggs

26 oz pumpkin purée

1 1/2 t vanilla

4 T butter

4 oz cream cheese, cold

1 T maple syrup

1/2 t pumpkin pie spice
1/8 t salt

437 g powdered sugar

Line baking sheet with parchment and preheat oven to 350.
Whisk together flour, spice, leavenings, and salt.
Separately, beat together brown sugar, oil, and butter.
Beat in eggs, one at a time.

Beat in pumpkin and vanilla for 1 min.

Beat in dry ingredients, just until combined.

Using a doser, drop rounded scoops on baking sheet.

Bake 12-14 mins, or until tops spring back.

Set aside and let cool.

Meanwhile, brown butter.

Once golden, let cool 15 mins.

Beat with cream cheese until fluffy, about 2 mins.

Beat in maple, pumpkin pie spice, salt, and powdered sugar.
Fill whoopie pies with piping bag.
Sprinkle with additional powdered sugar.

projectpastrylove

Red, Green, & White Jello

2 1/2 boxes (10 envelopes) knox gelatine

13.5 oz can coconut milk

6 oz box cherry jello

300 g sugar, divided

2 oz bottle almond extract

1 1/2 t pandan extract (butterfly brand)

You will also need:

    The can from the coconut milk

    A funnel pitcher

    A whisk

    4 medium/large mixing bowls

    4 liquid cup measurer

Pour 1/2 to 2/3 of the can of coconut milk into the funnel pitcher.

Cover the bottom of the largest mixing bowl with the rest.

Sprinkle 2 envelopes knox over coconut milk.

Gently distribute remaining coconut milk over the knox.

Sprinkle remaining 2 envelopes knox evenly over coconut milk.

Set aside to bloom; this is the almond bowl.

Fill the coconut can with water and pour into funnel pitcher.

Pour coconut water into second mixing bowl.

Sprinkle 4 envelopes of knox over coconut water, one at a time.

This is the pandan bowl.

Fill the can with water and pour into funnel pitcher.

Pour coconut water into the last mixing bowl.

Sprinkle 2 envelopes of knox over coconut water, one at a time.

This is the cherry bowl.

Let gelatine bloom at least 5 mins.

Meanwhile, gather 10 clear 10-oz vessels (I like 11 oz rocks glasses).

Alternatively, 20 clear 5.5-oz disposable plastic cups work perfectly!

Arrange on a baking tray and place in the freezer.

Boil 6 cups of water.

Gather remaining ingredients.

Weigh 150 g sugar into bloomed almond gelatine.

Weigh 150 g sugar into bloomed pandan gelatine.

Pour almond extract into the almond bowl.

Add pandan extract to the pandan bowl.

Add cherry jello to the cherry bowl.

Whisk just under 2 C boiling water into cherry gelatine.

Pour into cup measurer.

If needed, add boiling water to get to 4 C.

Pour 2 C cherry gelatine into funnel pitcher.

Pour the rest back into the cherry bowl.

With the funnel pitcher, distribute cherry evenly into 10 glasses.

Return glasses to freezer and set a timer for 20 mins.

The freezer helps to set the gelatine quickly.

(Actually freezing your gelatine will ruin it!)

Rinse out cup measurer and funnel pitcher as needed,

Whisk just under 2 C boiling water into almond gelatine.

Whisk just under 2 C boiling water into pandan gelatine.

Pour each into cup measurer and add water to 4 C if needed.

Divide remaining gelatine into 2 C volumes.

Place second half of almond gelatine into a microwave safe container.

Once cherry has set, distribute almond gelatine.

Return to freezer and set a timer for 15 mins.

Once almond has set, distribute pandan gelatine.

Return to freezer and set a timer for 10 mins.

Continue setting cherry, almond, pandan at 10 mins per layer.

If necessary, reheat for 30 secs in the microwave and rewhisk.

Yields 10 10-oz servings.

LTK

Margarita Cupcakes

376 g flour

4 t baking powder
1 t salt
1 C butter, room temp
400 g sugar
4 eggs
4 t vanilla
1 C whole milk

4 large limes

4 T tequila

--------

1 C butter, room temp

480 g powdered sugar
3 - 4 T tequila

1 t lorann oil or key lime flavoring
1/4 t salt

Coarse sugar, lime zest, and/or quartered lime slices for garnish

Preheat the oven to 350°.

Prepare for 24 cupcakes.

Whisk together flour, baking powder, and salt.

Separately, juice and zest lime into milk.

Zest all 4 limes for about 1/4 C zest.

Juice 2 limes for about 1/2 C juice.

Separately, beat together butter and sugar.

Beat in eggs, then vanilla.

Alternate incorporating drys and lime milk just until combined.

Bake for about 18 mins.

Alternatively, bake 96 mini cupcakes for about 11 mins.

Brush with tequila while still warm.

Let cool and make frosting.

Frost and decorate after cupcakes have cooled.

sallysbakingaddiction

May Market Lemon Meringues

8 lbs flour
7 T cornstarch
5 T baking soda
3 T salt
6 boxes butter
11 C brown sugar
7 C or 1 cereal container sugar
21 eggs
3/4 C bottle vanilla

2 containers lemon extract

24 oz candied lemon peel
2 large bags white chocolate chips
--------------------------------------
20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
--------------------------------------

420 g flour
1 T cornstarch
1.5 t baking soda
1 t salt
1 1/2 C butter, melted
440 g light brown sugar
134 g sugar

3 eggs

1 yolk

4 t lemon extract
4 t vanilla extract

10 sheets graham crackers, crushed

1 1/2 C candied lemon peel, chopped*

1 1/2 C white chocolate chips

24 regular large marshmallows (1/2 bag)

Whisk together drys.
Whisk melted butter and sugars.
Beat in egg and extracts.
Mix in dry ingredients on low speed just until combined.
Using a silicone spatula, scrape down sides.
Fold in add-ins (grahams, peel, white chocolate chips).

Cut marshmallows in half.

With a 3T scoop, measure flat and roll dough around marshmallow half.

Roll in extra graham crumbs
Bake 8 at a time (they spread) from frozen at 375 for 6 + 6 mins.
If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.

Roll in extra graham crumbs again.
Cool and package.

*If lemon rind is bland, soak in lemon extract overnight.

Note:

Can make s'mores cookies by substituting

    1 1/2 C candied lemon peel & 1 1/2 C white chocolate chips for

    1 1/2 C graham cracker pieces & 1 1/2 C chocolate chips

Kiwi Parfaits

2 1/2 lbs (about 12) kiwis
150 g sugar

16 oz cream cheese

3 drops electric green food color (optional)

12 oz angel food cake (can be any kind of cake)

4 C whipping cream

60 g powdered sugar

1 package fresh mint

Peel kiwis.

Cut kiwis in half and thinly slice prettiest parts.

For 10 parfaits, you will want about 120 slices.

When finished, half kiwis should be pretty slices.

Blend remaining half kiwi fruit with sugar.

Transfer to a saucepan and simmer 3 mins.

Add cream cheese and food color.

Stir slowly until all cream cheese has melted.

While cream cheese is melting, shred cake in stand mixer.

Transfer cake crumbs to another bowl, cover, and set aside.

Wipe out stand mixer bowl.

Transfer kiwi cream cheese to stand mixer and let cool.

Once kiwi cream cheese is very cold, beat until fluffy with paddle.

Slowly add 2 C only cold whipping cream.

Switch to whisk attachment and whip until stiff peaks form.

Transfer kiwi cream into a large piping bag with star tip.

Layer kiwi slices facing outwards in clear glasses.

In each of 10 clear parfait glasses, place 4-5 kiwi slices facing outwards.

Fill with kiwi cream.

Tamp down 2-3 T cake crumbs.

Repeat for 2 more layers.

Let cool in fridge and whip remaining 2 C cream.

Beat in powdered sugar.

Top parfaits with whipped cream.

Garnish with fresh mint leaves.

Yields 10 parfaits.

loosely based on diyjoy

Impossible Pumpkin Pie Cupcakes

166 g flour

2 T pumpkin pie spice (original uses 4 t)

1/2 t salt

1/2 t baking powder

1/2 t baking soda

24 oz homemade pumpkin purée (original uses 2 15-oz cans)

4 eggs

200 g sugar

150 g brown sugar (original uses 110)

1 12-oz can evaporated milk

2 t vanilla

Preheat oven to 350 and line muffin tin with 36 liners.

Whisk together flour, spice, salt, baking powder, and baking soda.

Separately, mix together pumpkin, eggs, sugars, milk, and vanilla.

Whisk dry ingredients into wet.

Batter will be very thin.

Pour about 1/3 mixture into a large piping bag with a batter tip.

Fill each liner to 2/3 and bake 20 mins.

Let rest 20 mins and chill.

Serve with whipped cream.

bakingbites

Gingerbread Brownies

1 C butter, melted
300 g brown sugar

2 eggs

2 T molasses

1 t vanilla

312 g flour

1 T ground ginger

2 t cinnamon

1 t baking powder

1/2 t salt

Preheat oven to 350.

Line a 9x9 baking dish.

Combine butter and sugar.

Add eggs, molasses, and vanilla.

Separately, whisk together dry ingredients.

Stir into wets and bake 30 mins or until no longer jiggly.

iambaker

Poured Fondant

500 g sugar

1/2 C water

1/4 C corn syrup

food coloring, optional

2 t clear extract (clear vanilla, almond, lemon, etc.)

In a medium saucepan, combine sugar, water, and syrup.

Stir well, insert candy thermometer, and heat on medium high.

Cook to 238° F.

Pour into food processor.

Transfer candy thermometer to food processor.

Let cool to 150° F.

Add food coloring and extracts.

Process 2-3 mins or until mixture is opaque.

Transfer to a large microwave safe bowl.

Use immediately; hardens very quickly.

Can reheat in the microwave to loosen.

Fondant will dry completely.

(All those white chocolate poured fondant recipes are fakes!)

sprinklebakes

Anise Cornmeal Biscotti

3/4 C or 4.5 oz hazelnuts or almonds

4 T butter, cold (original uses salted butter)

125 g sugar

1 egg, cold

1 1/2 t anisette liqueur

156 g flour

2 T fine cornmeal

1 t baking powder

3/4 t salt (original uses 1/2 t salt)

1 1/2 t anise seeds

Preheat oven to 325.

On a lined baking sheet, lightly roast nuts 15 mins or until fragrant.

Remove nuts and set baking sheet aside for biscotti.

If using hazelnuts, rub paper skin off with a kitchen towel.

Coarsely chop nuts.

Remove 3/4 largest pieces of nuts and finely chop remaining 1/4.

In a stand mixer bowl, beat butter and sugar just until uniform.

Beat in egg and anisette.

Separately, combine nuts, flour, cornmeal, powder, salt, and anise.

On low speed, incorporate drys into butter just until uniform.

Dough should be cold and not too sticky.

Using additional flour as necessary, roll into two logs, 1" in diameter.

Space them several inches apart on baking sheet.

Bake 15-20 mins or until slightly brown and firm on the surface.

Dough should still yield to light pressure.

Transfer cookie logs to a cutting board.

Slice on an angle 1/2 - 3/4" thick.

Will yield 24 large or 36 small cookies.

Place cut side down on baking sheet and bake an additional 5 mins.

Best if aged a few days.

Phara,
zunicafecookbook

Swiss Roll

Vanilla Roulade

4 eggs, cold

200 g sugar

3/4 t baking powder

1/4 t baking soda

1/4 t salt

85 g pistachio oil or roasted hazelnut oil

1 T vanilla
125 g flour, sifted

Adjust oven rack to lower middle position and preheat to 350.

Line baking pan with parchment and spray with cooking spray.
In a stand mixer bowl, combine eggs, sugar, powder, soda, and salt.

Mix on medium low 3 mins or until sugar has dissolved.

Mixture should be smooth and runny with fine bubbles.
Increase speed to medium 5 mins or until pale yellow and thick.

Increase speed to high 5 mins or until thicker and doubled in volume.
Reduce speed to medium high and add oil and vanilla in a steady stream.

Reduce speed to medium low and add flour all at once.
Once nearly incorporated, fold by hand.

Scrape into prepared pan and spread evenly with an offset spatula.

Bake 12 mins or until puffy and soft.

Should retain a shallow impression when gently poked.
Immediately after removing the cake, cover with 2 strips of foil.

Crimp around the edges of a pan with a kitchen towel.

Allow cake to steam and cool to nearly room temp.

Cooling too little will melt the filling.

Cooling too much will cause the cake to crack.
Loosen edges of cake and fill with whatever you like.

This cake is very spongy and can/will absorb fillings that aren't stiff.

Roll long side, peeling parchment as you go.

Serve immediately or cover with plastic.

Can be refrigerated for up to 24 hours.

If refrigerated, let come to room temp before serving.

seriouseats

Chocolate Roulade

70 g pistachio oil or roasted hazelnut oil

2.5 oz dark chocolate (85-100%), finely chopped

    (Stella says this should be very good chocolate)

1 T vanilla

5 eggs, cold

165 g sugar

1 T instant espresso

3/4 t baking powder

1/2 t baking soda

1/4 t salt

35 g water

106 g bread flour, sifted

Adjust oven rack to lower middle position and preheat to 350.

Line baking pan with parchment and spray with cooking spray.

Melt together oil, chocolate, and vanilla, and set aside.

It should be pourable but not hot when incorporated.

In a stand mixer bowl, combine eggs and sugar.

Add espresso, baking powder, baking soda, and salt.

Mix on medium low 3 mins or until sugar has dissolved.

Mixture should be smooth and runny with fine bubbles.
Increase speed to medium 5 mins or until dark tan and thick.

Increase speed to high 8 mins or until thicker and doubled in volume.
Reduce speed to medium high.

Add water and chocolate in a steady stream.

Reduce speed to medium low and add flour all at once.
Once nearly incorporated, fold by hand.

Scrape into prepared pan and spread evenly with an offset spatula.

Bake 12 mins or until puffy and soft.

Should retain a shallow impression when gently poked.
Immediately after removing the cake, cover with 2 strips of foil.

Crimp around the edges of a pan with a kitchen towel.

Allow cake to steam and cool to nearly room temp.

Cooling too little will melt the filling.

Cooling too much will cause the cake to crack.
Loosen edges of cake and fill with whatever you like.

This cake is very spongy and can/will absorb fillings that aren't stiff.

Roll long side, peeling parchment as you go.

Serve immediately or cover with plastic.

Can be refrigerated for up to 24 hours.

If refrigerated, let come to room temp before serving.

seriouseats

Peanut Butter Cream Cheese Frosting

8 oz package cream cheese, room temp

12 T butter, room temp

480 g powdered sugar
1/4 t salt
2 t vanilla

260 g (1 C) peanut butter with emulsifiers

Beat together cream cheese and butter.
Add sugar, salt, vanilla, and peanut butter.

Beat on low for 30 seconds and high for 3 mins.

LTK

Note 1:

To make a Hedgehog Cake,

Make chocolate cake, using black cocoa for half the cocoa.

Pour into 4 9" rounds instead of 3.

Wrap individually and freeze.

Thaw completely before assembly.

When assembling, you'll need 3 of 4 rounds.

Carve into the shape of a hedgehog.

Make a double batch of this frosting for all the cake.

Make peanut butter chocolate ganache for all the cake.

Use 2 72% pound plus bars, 2 C cream, and 60 g peanut butter.

Crumb coat, layer, and shape with peanut butter frosting.

Let peanut butter ganache cool completely to room temp before piping.

To get the best quills, pipe onto cold parchment and flash freeze.

Press quills onto hedgehog, filling any holes with hand piping.

Eyes and nose can be chocolate covered peanuts.

Assemble leftover cake, frosting, and ganache for family.

Snickerdoodles

80 g sugar
1 1/2 t cinnamon

375 g flour

2 t cream of tartar
1 t baking soda
1 1/2 t cinnamon
1/2 t salt
1 C butter, room temp
267 g sugar

1 egg

1 yolk
2 t vanilla

Preheat oven to 375 and line two baking sheets.
In a small bowl, combine 80 g sugar and 1 1/2 t cinnamon, and set aside.

Separately, whisk together flour, tartar, soda, cinnamon, and salt.

Cream sugar and butter 2 mins or until fluffy.

Add egg, yolk, and vanilla.

Add dry ingredients just until combined; dough will be thick.
Scoop 2 T scoops and drop into cinnamon sugar.

Arrange on baking sheets; will yield 2 dozen cookies.

With no resting, bake 10 mins.

Lightly press down on them with a spatula to flatten & crack.

Let cool on baking sheet 10 mins.

Store in an airtight container.

sallysbakingaddiction

Alice's Lemon Basil Cookie Sandwiches

780 g flour
2 t baking powder
1 t salt
2 C butter, room temp

4 oz cream cheese, room temp
400 g sugar
2 eggs
1 T vanilla extract
1 t lemon extract

3 T finely chopped fresh basil
2 T lemon zest

44 g warm water

23 g fresh lemon juice
1 1/2 t oil free vanilla extract
26 g meringue powder
450 g powdered sugar, sifted
15 g or 1 T light corn syrup

1 C butter, room temp
540 g powdered sugar, sifted
2 T heavy cream
1/8 salt, finely ground
2 1/2 T lemon juice
1 T lemon zest

Sep 30: Make Cookie Dough
In a large bowl, whisk together flour, powder, and salt.
In a stand mixer, cream butter, cream cheese, and sugar.

Beat in eggs, extracts, basil, and zest.
Incorporate dry ingredients just until combined.
Divide dough into two discs.
Wrap tightly in plastic wrap and let chill at least 4 hours.
Roll dough onto a floured surface to a quarter inch.

Oct 01: Make Royal Icing & Shape Dough
Combine warm water, lemon juice, and vanilla extract.
Weigh meringue powder into stand mixer bowl.
Pour liquid into meringue powder.
Mix on medium low for 1 min, or until homogenous and frothy.
Add sifted sugar and mix until combined, still on medium low.
Turn speed to medium high and whip 3 mins.
Royal icing should be thick and hold stiff peaks.
Stir in corn syrup.

Cover and let rest overnight.

Roll dough to 1/4" in four batches.
Cut and freeze cookies using a 2" biscuit cutter.
Can re-roll leftovers; will yield 120 cookies.
Using a 1 3/4" circle cutter, score the tops of 60 cookies.
Freeze cookie dough overnight.

Oct 02: Bake Cookies & Flood

Once icing has rested, it's easier to remove air bubbles.
Stir about 2 T of royal icing with very little water.
Fit to a piping bag with a PME 1.5 tip.

Separately make a 20-25 second flooding icing.

Distribute into 2 silicone piping bottles.

Let flooding icing rest so bubbles rise to the top.

Arrange 20 frozen cookies per tray.
Bake from frozen at 325° convection bake for 11 mins.

Store unscored baked cookies in airtight container and set aside.

Gather the 60 cooled, scored, cookies.

Pipe borders around/outside scoring.
Store piping royal icing in an airtight container with a damp rag.

Flood bordered cookies, piping in center and scribing outwards.
Fill about 2/3rds the area with twice the height of the finished icing.
Piping in the center prevents border spillage.
More importantly, it raises the middles for "EAT ME."

Pop bubbles with scribe tool as needed and let cure overnight.

Oct 03: Decorate Top Cookies
Stamp and fill in unstamped areas by hand with food color pen.
Fit yesterday's piping royal icing with a nice fat Wilton 2 tip.

Pipe around icing joint.

Drop upside down into a bowl of sparkly sugar.

Using a very small spatula, adjust sparkles if necessary.

Cover loosely; can move on to next day's tasks if there's time.

Oct 04: Make Frosting, Sandwich Together, & Store

Beat butter until creamy.
Add sugar and heavy cream on low speed.
Dissolve salt into lemon juice.
Add lemon juice and zest.
Beat on high for 3 mins.

Generously pipe buttercream onto bottom cookies.

Gently top with decorated cookies.
Let buttercream crust for several hours.
Once stable, wrap tightly with seran wrap and store at room temp.
Allow a couple days for moisture to migrate from frosting into cookies.
(Maturing like macarons, even though sugar cookies are less spongy!)

Meringue Mushrooms

170 g whites, from 5-6 eggs
255 g toasted sugar

1/4 t salt

1/4 t cream of tartar

1 T vanilla extract

4 oz dark chocolate

Adjust oven racks to upper middle and lower middle positions.

Preheat oven to 225°.

Line two baking sheets with parchment.

Fit two large pastry bags with a 1/2" tip and a 1/4" tip.

Fashion a stand mixer bowl into a double boiler.

Combine whites, sugar, salt, and cream of tartar.

Stirring constantly, cook 8-10 mins or until 175°.

With a whisk attachment, whisk 5 mins or until glossy stiff peaks.

Reduce speed to medium low and add vanilla.
Pipe mushroom caps and stems with at least 1/2" space between.

Smoothing with a wet finger will both soften and deform the shape.
This makes them look more like mushrooms :)

Bake 3 hours or until meringues are dry and pull easily from parchment.

They will have turned a light beige.
Turn off heat and cool 4 hours or until room temperature inside oven.

Lightly dust each tray with a high-fat cocoa powder.

Use fingers to rub cocoa powder into caps and stems.

Match caps to stems.

Organize 2 trays filled with sugar.

Temper chocolate and put in a piping bag.

Nestle a mushroom cap into the sugar.

Flatten top of mushroom stem by twisting it into a flat surface.

Glue flattened stem onto cap with tempered chocolate (Wilton tip 5).

Let mushrooms cure upside down.

Mushrooms must be kept at cool room temp in a totally airtight container.

When ready to serve, us a foodsafe paintbrush to knock off excess sugar.

seriouseats

Chantilly Loaf

2 C whipping cream

1 1/2 C pecans

120 g powdered sugar

16 oz frozen mixed berries

4-oz cream cheese

1 t vanilla

1/2 t almond extract

Preheat oven to 250.

Prepare a loaf pan with parchment and freeze.

Place whipping cream and stand mixer bowl in freezer.

In a baking tray, gently toast pecans until fragrant.

Chop and set aside to cool.

Weigh out and sift powdered sugar.

Chop frozen berries into small uniform pieces.

Place chopped berries and chopped pecans in freezer.

Whisk together cream cheese, powdered sugar, and extracts.

Add whipping cream, scraping down bowl as needed.

Beat to stiff peaks.

Reserve about 1/2 C largest pecan pieces.

Fold berries and remaining pecans into cream.

Place into pan, smoothing out top.

Place in freezer to let settle.

After 15 mins, decorate with remaining pecans.

Once fully frozen, demold and peel off parchment.

Let sit about 15 mins and slice.

Serve immediately, refreezing leftovers.

melissassouthernstylekitchen

Note:

Original recipe uses 8 oz cream cheese

I like to add very thin layers of cooled magic shell.

For 4-5 layers, use 2 oz chocolate and 2 oz coconut oil.

Galette Bressane

Ingredients:

    4 C cream

    1/4 C buttermilk

    1 C milk

    6 T butter

    13 eggs

    1 750 ml bottle dry white wine

    2 vanilla beans

    stone fruits:

        3 peaches

        3 nectarines

        3 plums

    5 oz sliced almonds

    1 packet or 2 1/4 t active dry yeast

    500 g flour

    700 g sugar

    coarse sugar

    powdered sugar

    salt

Caramel Wine Sauce

    417 g sugar

    2 vanilla beans

    1/2 C water

    1 750 ml bottle dry white wine

Sabayon Ice Cream

    6 yolks

    2 C crème fraîche

    1/2 C whole milk

Brioche Dough

    438 g flour

    2 1/4 t active dry yeast

    5 eggs

    1/3 C milk, warmed to 100-110°

    67 g sugar

    1 t salt

    6 T butter, room temp
Crème Fraîche Custard
    2 C crème fraîche

    2 eggs

Tart Assembly

    1 egg white, beaten with 1 T water

    Sprinkling of coarse sugar

    200 g sugar

Finishing

    5 oz sliced almonds

    1/4 C powdered sugar

Two days before: assemble fruits and make crème fraîche

    Buy stone fruits for ripening.

    Stir together 4 C cream and 4 T buttermilk.

    Cover and let cure at room temp 12-24 hours.

    The next day, stir and let thicken in refrigerator.

Day before: make brioche dough, caramel wine sauce, and ice cream base

    Weigh out flour and place about 1 C of it into a stand mixer bowl.

    With a spatula, gently stir in yeast, 1 egg, and warm milk.

    Sprinkle 1 C flour over this mixture and leave bowl uncovered.

    After about 35 mins, the flour should have deep cracks.

    Meanwhile, lightly beat together 4 eggs, sugar, and salt.

    Once flour cracks, add egg mixture and another C flour to the bowl.

    With the dough hook, mix on low for 2 mins, scraping bowl as needed.

    Sprinkle in remaining flour.

    Increase speed to medium and beat a full 15 mins.

    Dough should become very thick, stretchy, and glossy.

    Do not be alarmed if your stand mixer becomes very hot.

    If dough is too warm, allow to cool to room temp.

    Turn the mixer to medium low and beat in butter 1-2 T at a time.

    When dough breaks, increase speed to bring it back together.

    Dough will be very sticky.

    Transfer dough to a large greased bowl and cover tightly.

    At room temp, let rise 2 - 2 1/2 hours, or until doubled in size.

    Once puffy, gently deflate around edges and divide dough in half.

    Place in two greased bowls, cover tightly, and proof overnight.

    Place 417 g sugar in a heavy saucepan.

    Scrape vanilla beans, adding seeds and husks to the sugar.

    Place on stove and very gently add water around edges of pan.

    Turn the heat to high and don't stir.

    (Note - it's impossible to ruin this caramel because of the wine.)

    Once caramel is liquid and beginning to brown, gently swirl pan.

    Once deep golden, remove from heat and add wine.

    Caramel with seize; remelt until uniform and remove husks.

    For the ice cream base, place 6 yolks the bowl of a double boiler.

    Off heat and whisking constantly, slowly pour in 2 1/4 C hot syrup.

    Reserve remaining caramel wine sauce for next day.

    Whisking constantly, cook yolks in double boiler until 160°.

    Off heat, whisk in 2 C crème fraîche.

    Whisk in 1/2 C whole milk.

    Chill until ready to churn.

Day of: make ice cream, bake brioche tart, simmer fruits

    Churn ice cream in 2 batches, storing in freezer when finished.

    Shape dough using plenty of flour and working quickly.

    Prepare two large round pans with parchment.

    Roll each dough ball into a circle 3" larger than pan.
    Trace bottom of pan and crimp inwards tightly along this edge.

    Create a puffy, tall rim so there's more room for the custard.

    Transfer brioches to pans and set aside for the third/final proof.

    At room temp, let rise uncovered 45 mins or until doubled in size.

    Meanwhile, preheat oven to 250° convection bake.

    Whisk together crème fraîche with 2 eggs and set aside.

    Once brioches are puffy, press down the centers, redefining edges.

    Brush pastry edges with egg white and decorate with coarse sugar.

    Gently pour crème fraîche custard into both brioches.

    Sprinkle about 1/2 C sugar evenly over the surface of each tart.

    Bake 40 mins or until pastry is golden and custard jiggles slightly.

    Transfer to cooling rack and remove tarts from pans after a few mins.

    Gently simmer remaining wine sauce with a 1/4 t salt.    

    Cut ripe stone fruits and cook very gently for 2-5 mins.

    In a dry skillet over low heat, toast almonds, stirring frequently.

    To serve, cut a slice of brioche tart.

    Top with fruit sauce and ice cream.

    Finish with toasted almonds and a dusting of powdered sugar.

thebutterlab

Note:

Nancy Silverton's original recipe makes one tart with one extra crust.

It uses 275° regular bake for one tart, not 250° convection for two.

It also makes a sabayon légère in place of sabayon ice cream.

The sabayon légère is called the "white secret sauce."

Ice Box Cake

1 1/2 sleeves graham crackers
2 family size packages instant pudding

5 C milk

1 C half and half

In a glass bread pan, arrange a layer of graham crackers.

(This is a nice size for this recipe and the glass shows off the layers.)

Read the packages of instant pudding.

For every 2 C milk suggested, use 1 C milk and 1/2 C half and half.

Separately make both puddings by whisking in milks.

Pudding will thicken in 5 mins.

Each batch of pudding can be divided into 2 or 3 parts.

Layer one part pudding, followed by one layer of grahams.

Repeat the process, ending with pudding on top.

This should fill the bread pan nicely with about 5 layers.

Decorate any way you wish; I love mini chocolate chips.

Let cake set in refrigerator at least 6 hours.

LTK

Make with your kids :)

Peanut Butter Chocolate Cornflake Bars

1/2 C butter
2 C or 506 g creamy (I use crunchy) peanut butter

1 C or 312 g light corn syrup

2/3 C or 146 g C light brown sugar

1/2 t salt

9 C crushed corn flakes

2/3 C or 104 g salted peanuts, chopped

1 T vanilla

10 oz bittersweet chocolate, chopped

Line an 8x8 or 9x9 pan with pam and parchment.

In a medium saucepan, melt butter.

Add peanut butter, corn syrup, brown sugar, and salt.

Stir until melted and smooth.

Stir in corn flakes, 1/2 C peanuts, and vanilla just until combined.

Spread into prepared pan.

Melt chocolate in microwave, keeping temper.

Spread over top of bars and top with remaining peanuts.

Chill at least an hour.

Serve cold.

seriouseats