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Easy Chocolate Mousse | Recipes
Serves 4 - 5 | Level: Beginner 8 ounces bittersweet chocolate, chopped, such as Lindt4 ounces milk chocolate, chopped, such as Lindt¼ cup freshly brewed espresso or strong coffee¼ cup Kahlúa½ teaspoon pure vanilla extract2 extra-large organic egg yolks, at room temperature4 extra-large organic egg whites, at room temperature (see note)Kosher salt½ cup cold heavy cream¹⁄³ cup sugarSweetened Whipped Cream, for serving (recipe follows) 8 ounces bittersweet chocolate, chopped, such as Lindt 4 ounces milk chocolate, chopped, such as Lindt ¼ cup freshly brewed espresso or strong coffee ¼ cup Kahlúa ½ teaspoon pure vanilla extract 2 extra-large organic egg yolks, at room temperature 4 extra-large organic egg whites, at room temperature (see note) Kosher salt ½ cup cold heavy cream ¹⁄³ cup sugar Sweetened Whipped Cream, for serving (recipe follows) Place the bittersweet chocolate, milk chocolate, and espresso in a large heatproof bowl set over a pan of simmering water. Heat just until the chocolates melt, stirring occasionally. Off the heat, whisk in the Kahlúa and vanilla and set aside to cool for 15 minutes. Whisk in the egg yolks, one at a time, until combined. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the egg whites and a pinch of salt until they form soft peaks. Whisk half of the egg whites into the warm chocolate mixture and then fold in the remaining egg whites using a rubber spatula. Without cleaning the bowl or whisk, beat the cream and sugar together on high speed until they form soft peaks. Gently fold into the chocolate mixture until there are no white streaks. Pour the mixture into a 6-inch-round × 3-inch-high soufflé dish or four or five (10-ounce) glass bowls and chill for at least 2 hours or overnight. Spoon or pipe the Sweetened Whipped Cream on top and serve cold. Note: I recommend using organic eggs for this recipe because they’re not cooked. Sweetened Whipped Cream (Serves 4 - 5) ¾ cup cold heavy cream1½ tablespoons sugar¾ teaspoon pure vanilla extract ¾ cup cold heavy cream 1½ tablespoons sugar ¾ teaspoon pure vanilla extract Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat on high speed until the cream forms stiff peaks. Copyright 2022, Go-To Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Pumpkin Mousse Parfait | Recipes
Serves 8 to 10 | Level: Beginner ¼ cup dark rum1 packet (2 teaspoons) unflavored gelatin powder1 (15-ounce can) pumpkin (not pie filling)½ cup granulated sugar½ cup light brown sugar, lightly packed2 extra-large egg yolks2 teaspoons grated orange zest½ teaspoon ground cinnamon¼ teaspoon ground nutmeg½ teaspoon kosher salt1½ cups cold heavy cream1½ teaspoons pure vanilla extractSweetened Whipped Cream (recipe follows)8 to 10 chopped ginger cookiesCrystallized ginger, for decoration (optional) ¼ cup dark rum 1 packet (2 teaspoons) unflavored gelatin powder 1 (15-ounce can) pumpkin (not pie filling) ½ cup granulated sugar ½ cup light brown sugar, lightly packed 2 extra-large egg yolks 2 teaspoons grated orange zest ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon kosher salt 1½ cups cold heavy cream 1½ teaspoons pure vanilla extract Sweetened Whipped Cream (recipe follows) 8 to 10 chopped ginger cookies Crystallized ginger, for decoration (optional) Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. To assemble, spoon some of the pumpkin mixture in parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin mixture. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger. Sweetened Whipped Cream (Makes 2 Cups) 1 cup cold heavy cream1 tablespoon sugar1 teaspoon pure vanilla extract 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks. Copyright 2006, Barefoot Contessa At Home, Clarkson Potter/Publishers, All Rights Reserved Share This
Strawberry Shortcakes, deconstructed | Recipes
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky. Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan. To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side. Note: To make sweetened whipped cream, whisk ½ cup cold heavy cream, 1 tablespoon sugar, and ½ teaspoon pure vanilla extract until it forms firm peaks. If you over whip cream, just add a little extra cream and whisk it in. Copyright 2010, How Easy Is That?, Clarkson Potter/Publishers, All Rights Reserved
Coconut Cupcakes | Recipes
Makes 18 to 20 Large Cupcakes | Level: Intermediate 3/4 pound unsalted butter at room temperature2 cups sugar5 extra-large eggs at room temperature1-1/2 teaspoons pure vanilla extract1-1/2 teaspoons pure almond extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk14 ounces sweetened, shredded coconutCream Cheese Icing (recipe follows) 3/4 pound unsalted butter at room temperature 2 cups sugar 5 extra-large eggs at room temperature 1-1/2 teaspoons pure vanilla extract 1-1/2 teaspoons pure almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 14 ounces sweetened, shredded coconut Cream Cheese Icing (recipe follows) Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Oil the top of two muffin pans and line with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut. Cream Cheese Icing (For 18 to 20 Large Cupcakes) 1 pound cream cheese at room temperature3/4 pound unsalted butter at room temperature1 teaspoon pure vanilla extract1/2 teaspoon pure almond extract1-1/2 pounds confectioners’ sugar, sifted 1 pound cream cheese at room temperature 3/4 pound unsalted butter at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1-1/2 pounds confectioners’ sugar, sifted In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Raspberry Cheesecake | Recipes
Preheat the oven to 350 degrees. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. If you make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Giant Crinkled Chocolate Chip Cookies | Recipes
Makes 12 giant cookies | Level: Beginner ½ pound (2 sticks) unsalted butter, at room temperature1½ cups granulated sugar¼ cup light brown sugar, lightly packed1 extra-large egg, at room temperature1½ teaspoons pure vanilla extract2 cups all-purpose flour½ teaspoon baking soda1 teaspoon kosher salt8 ounces bittersweet chocolate, chopped, such as LindtFleur de sel or sea salt, for sprinkling ½ pound (2 sticks) unsalted butter, at room temperature 1½ cups granulated sugar ¼ cup light brown sugar, lightly packed 1 extra-large egg, at room temperature 1½ teaspoons pure vanilla extract 2 cups all-purpose flour ½ teaspoon baking soda 1 teaspoon kosher salt 8 ounces bittersweet chocolate, chopped, such as Lindt Fleur de sel or sea salt, for sprinkling Preheat the oven to 350 degrees. Arrange three racks evenly spaced in the oven (see note). In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula. With a 2¼-inch standard ice cream scoop (or ¹⁄₃ cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough—spaced wide apart—on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans. If your oven has only two racks or you have only two sheet pans, bake these in two batches but don’t freeze any batch of dough for more than 15 minutes. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Share This
Pumpkin Roulade with Ginger Buttercream | Recipes
Preheat the oven to 375 degrees. Grease a 13 x 18 x 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched. While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire ¼ cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!), starting at the short end of the cake. Allow to cool completely on a wire rack. Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners’ sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger and salt. To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners’ sugar and serve sliced. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Red Berry Shortcakes with Honey Yogurt | Recipes
Serves as 6 | Level: Intermediate 2¼ cups all-purpose flour, plus extra for rolling¼ cup plus 2 tablespoons granulated sugar, divided1 tablespoon baking powder1 teaspoon kosher salt12 tablespoons (1½ sticks) cold unsalted butter, ½-inch diced¾ cup cold heavy cream2 cold extra-large eggs1½ teaspoons grated orange zest, plus extra for serving1 egg, beaten with 1 tablespoon water, for egg wash2 teaspoons turbinado sugar, such as Sugar in the Raw, for sprinkling4 cups strawberries, hulled and thickly sliced (16 ounces)6 ounces fresh raspberries2 (7-ounce) containers Greek yogurt, such as Fage¼ cup liquid honey6 sprigs fresh mint, for serving 2¼ cups all-purpose flour, plus extra for rolling ¼ cup plus 2 tablespoons granulated sugar, divided 1 tablespoon baking powder 1 teaspoon kosher salt 12 tablespoons (1½ sticks) cold unsalted butter, ½-inch diced ¾ cup cold heavy cream 2 cold extra-large eggs 1½ teaspoons grated orange zest, plus extra for serving 1 egg, beaten with 1 tablespoon water, for egg wash 2 teaspoons turbinado sugar, such as Sugar in the Raw, for sprinkling 4 cups strawberries, hulled and thickly sliced (16 ounces) 6 ounces fresh raspberries 2 (7-ounce) containers Greek yogurt, such as Fage ¼ cup liquid honey 6 sprigs fresh mint, for serving Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder, and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs, and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky. Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough ¾ to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes. Meanwhile, combine the strawberries and the ¼ cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover, and refrigerate. To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint, and serve. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Dark Chocolate Tart | Recipes
This is inspired by a recipe in Erin French’s cookbook The Lost Kitchen. Preheat the oven to 350 degrees. Place the brownie crisp cookies and sugar in the bowl of a food processor fitted with the steel blade and process until finely ground. Pour the mixture into a bowl, add the butter, and mix until well incorporated. Press the mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Place on a sheet pan and bake for 10 minutes. Set aside. Meanwhile, for the filing, place the 1 cup of chocolate in a medium glass bowl. Heat the cream until it just comes to a boil. Pour the cream over the chocolate, allow it to sit for 1 minute, then stir gently with a whisk until smooth (see note). Stir the eggs and vanilla into the chocolate until smooth and pour into the tart shell. Bake for 18 to 20 minutes, until the chocolate is set on the edges but still jiggly in the middle. Set aside to cool. For the glaze, put the ½ cup chocolate and the coffee in a glass bowl. Heat the cream to simmering and pour it over the chocolate. Let sit for 1 minute, then whisk until smooth. Gently pour over the chocolate filling (not the crust) and spread to the inside edge of the crust with a knife or offset spatula. Sprinkle with the salt and set aside at room temperature until set. Remove the rim of the tart pan and place the tart on a flat serving plate. Cut in wedges (don’t worry if the crust crumbles) and serve at room temperature.
Peppermint Hot Chocolate | Recipes
Makes 6 mugs | Level: Beginner 2 ½ cups whole milk2 cups half-and-half4 ounces bittersweet chocolate, chopped4 ounces semisweet chocolate, chopped2 tablespoons unsweetened cocoa powder, such as Valrhona1 tablespoon sugar1 teaspoon pure vanilla extract10 candy canes or peppermint candy sticks, dividedSweetened Whipped Cream (recipe follows) 2 ½ cups whole milk 2 cups half-and-half 4 ounces bittersweet chocolate, chopped 4 ounces semisweet chocolate, chopped 2 tablespoons unsweetened cocoa powder, such as Valrhona 1 tablespoon sugar 1 teaspoon pure vanilla extract 10 candy canes or peppermint candy sticks, divided Sweetened Whipped Cream (recipe follows) Heat the milk and half-and-half in a large saucepan over medium heat to just below simmering. Off the heat, add the bittersweet and semisweet chocolates and whisk until the chocolates melt. Whisk in the cocoa powder, sugar, and vanilla, reheat over low heat, and pour into cups or mugs. Meanwhile, place four of the candy canes in a plastic bag and crush them with a rolling pin. Stir ½ tablespoon of the crushed candy canes into each cup, top with a generous dollop of whipped cream, and sprinkle the whipped cream with more crushed candy cane. Add a whole candy cane stirrer into each mug and serve hot. NOTE: The better the chocolate, the better the drink. I use Lindt, Callebaut, or Valrhona chocolates Sweetened Whipped Cream (Makes enough for 6 mugs of hot chocolate) 1½ cups cold heavy cream¼ cup sugar1½ teaspoon pure vanilla extract 1½ cups cold heavy cream ¼ cup sugar 1½ teaspoon pure vanilla extract Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed only until the cream makes soft peaks. If you over-whip it, you can add more cream and whip it again until it makes soft peaks. Copyright 2020, Ina Garten, All Rights Reserved Share This
Sour Cream Coffee Cake (Updated) | Recipes
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, slowly add the flour mixture to the batter and mix only until combined. Finish stirring with a spatula to be sure the batter is completely mixed. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in the bowl of a food processor and pulse until finely ground. Transfer to a bowl and pinch the mixture together with your fingers until it forms large crumbles. Mix in the pecans. Spoon half of the batter into the pan (I use an ice cream scoop) and spread it out with a knife. Sprinkle with ½ of the streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Set aside to cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make a thick glaze that will drip. Drizzle on the cake with a small spoon. Serve at room temperature.