Friday Just Desserts
It's Friday, time to get ready for the weekend. What better time to have six varied desserts to help out. Check out the Chocolate Chip Brioche, the Frozen Lemonade Pie, and the rest of today's yumminess. Enjoy!
GIANT PEANUT BUTTER CUP
This yumminess is from purewow, and begins, "Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup. (OK, it might not *actually* be record-setting, but it’s BIG. Look at it!)
"With just seven ingredients and a straightforward set of instructions, this mega-Reeses isn’t difficult to make, but there are a few tricks you should keep in mind for success. When melting the chocolate, you’ll use a double boiler: basically, a bowl set over a small amount of simmering water. Be careful with the heat—you don’t want to burn the chocolate—and don’t get any water into the bowl, or that silky melted chocolate will seize up and you’ll have to start over. Finally, when slicing into this beauty, let it come to room temperature for about ten minutes and run your knife under hot water to avoid cracking. (But even if it cracks, it’ll still taste good.)
"We give you permission to conjure one of these up for every single Halloween party this season. The only catch is you have to invite us over."
Okay, this is me talking (or, rather, writing). Why save this yumminess for Halloween? If you're like me, you won't have a problem making this any time of the year, right?
Prep Time: 1 hour; Cook Time: 1 hour; Total Time: 1 hour 5 minutes; Serves: Makes one 9-inch peanut butter cup (10 servings)
To view this online, go to https://www.purewow.com/recipes/giant-peanut-butter-cup.
Ingredients
12 ounces dark chocolate
10 ounces milk chocolate
2 tablespoons coconut oil
1-1/2 cups creamy peanut butter
1-1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn’t touch the water.)
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
BOMBOLONI (CREAM-FILLED DOUGHNUTS
This is from Dan Pelosi at The New York Times cooking enewsletter. For this yummy recipe, Dan wrote, "Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite. These bomboloni are not hard to make, but they do require an extra-long rise time, which results in a soft, pillowy dough. Once fried, these citrus-infused doughnuts are rolled in sugar and filled with a simple pastry cream, though fruit jam or chocolate-hazelnut spread are also common fillings. In fact, bomboloni are known for having a bit of their filling visible on their outside so that there’s no secret as to what’s inside."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours, plus 4-1/2 hours rising; Total Time: 6 hours; Yield: 12 doughnuts
To view this online, go to https://cooking.nytimes.com/recipes/1026631-bomboloni-cream-filled-doughnuts. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Doughnuts
1/2 cup warm whole milk (100 to 110 degrees)
2-1/4 teaspoons active dry yeast (1 packet)
1/2 cup plus 1/4 teaspoon granulated sugar
4 cups all-purpose flour
1/4 teaspoon kosher salt (such as Diamond Crystal)
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
Zest of 1 orange or lemon
6 tablespoons unsalted butter, cut into 6 pieces and softened
Vegetable oil, for greasing the bowl and for frying
Granulated or powdered sugar, for rolling
For the Cream Filling
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon vanilla extract
Preparation
Prepare the dough: Add the milk, yeast and 1/4 teaspoon sugar to a small bowl and stir to combine. Let sit for at least 5 minutes to ensure the yeast becomes foamy and fragrant. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)
Meanwhile, to the bowl of a stand mixer fitted with the whisk attachment, add the flour, remaining 1/2 cup sugar and the salt and combine on low speed, about 1 minute. Switch to the dough hook attachment on your stand mixer, then add the yeast mixture, eggs, vanilla extract and zest to the bowl. With the mixer on low speed, knead until combined, scraping down the sides of the bowl as you go, until the dough comes together in a ball, about 2 minutes. With the mixer running, add one piece of butter at a time, allowing each piece a few moments to incorporate into the dough. After the last piece of butter is incorporated, continue kneading the dough for an additional 8 minutes, scraping down the sides of the bowl as needed.
Turn the dough out of the mixing bowl onto a clean surface (do not add extra flour to the surface). Knead the dough 2 to 3 times, shaping it into a smooth ball. Place the dough in a clean bowl that is lightly greased with vegetable oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until triple its original size, about 3 hours.
While the dough rises, make the cream filling: Combine the milk, eggs, sugar, cornstarch and lemon zest in a large pot and whisk until well combined. Place the pot over medium heat and cook, whisking continuously, for 6 to 10 minutes, until the cream starts to bubble and is very thick. Remove from the heat and add the butter and vanilla extract; whisk until incorporated and smooth. Set the filling aside to cool slightly, uncovered, then cover with plastic wrap directly touching the surface of the cream and refrigerate until cold, 2 to 3 hours. (Filling can be made 2 days in advance and kept refrigerated.)
Just before the dough has finished rising, cut 12 (6-inch) squares out of parchment paper and place six each on two sheet pans or trays. Gather a rolling pin and a 3-1/2-inch round cookie cutter (or use a drinking glass or jar). Turn the risen dough out of the bowl onto a clean work surface. (Do not add extra flour to the surface.) Roll the dough out until it’s 1/2-inch thick. Using the cookie cutter, cut out 12 dough rounds and gently place each on a square of parchment. You will need to re-roll the dough once or twice to use up all of the dough. Cover both sheet pans with plastic wrap and let rise for 1-1/2 hours.
Make the doughnuts: Line a baking sheet with paper towels; set aside. Fill a pot with 1-1/2 to 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a dough round into the pan and quickly remove the parchment paper. Fry two dough rounds at a time (so as not to overcrowd the pan), for 2 minutes per side, until golden brown, maintaining the oil at 350 degrees between batches. Remove from the oil and let cool on the prepared baking sheet. While still warm, roll the doughnuts in granulated sugar and set aside to cool completely, about 45 minutes.
Fill the doughnuts: When the doughnuts are cool, insert a small knife into the side of each doughnut and move the knife back and forth inside the doughnut to make a pocket. Attach a round tip to a pastry bag (see Tip) and fill with the cream filling. Pipe filling into the hole in each doughnut, until the doughnut is slightly inflated and cream begins to overflow from the hole. Serve immediately. (The bomboloni are best when eaten fresh, but once filled, they can be refrigerated in an airtight container for up to 2 days. Any leftover cream filling can be served topped with berries or ice cream or spread on toasted brioche as a bonus treat.)
Tip
A resealable plastic bag with one corner cut off can be used instead of a pastry bag for filling the bomboloni.
MICROWAVE STICKY TOFFEE PUDDING
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this, Ali wrote, "You’re just 10 minutes away from a bowl of soft, date-flecked cake draped in a brown sugary sauce. This speedy take on sticky toffee pudding is made for one or two people and doesn’t require turning on the oven — just the microwave. Topping your warm cake with cold ice cream, whipped cream or sour cream is a welcome contrast and helps temper the sweetness. A few toasted pecans on top would add a nice crunch."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 to 2 servings
This was featured in "4 Recipes for When You Need a Sweet Treat — Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1026585-microwave-sticky-toffee-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons heavy cream
Salt
2 Medjool dates, pitted and chopped
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Sour cream, vanilla ice cream or whipped cream, for serving
Preparation
In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.
In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1-1/2 cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.
Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.
FROZEN LEMONADE PIE
This is from Alana Al-Halani, an Associate Food Editor at Southern Living. The recipe starts off, "Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time."
The preliminary chit-chat goes on, "Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemonade pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat.
"There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, poured into a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South."
Active Time: 30 minutes; Total Time: 4 hours 30 minutes; Serves: 8
To view this online, as well as all the tips afterward, go to https://www.southernliving.com/frozen-lemonade-pie-8640850.
Ingredients
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1-1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed.
Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.
CHOCOLATE CHIP BRIOCHE
This is from Macrina Bakery, and begins, "With Mother’s Day on the horizon — and as a mother myself — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!"
Makes one 9 x 4-inch loaf
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-chocolate-chip-brioche?e=c8b2de0f04.
Ingredients
1/4 cup warm water
1-1/2 tsp active dry yeast
1/2 cup granulated sugar, divided
3/4 cup whole milk, warmed
2 eggs
1-1/2 tsp vanilla extract
3-1/2 cups King Arthur Unbleached All-Purpose Flour
1 tsp kosher salt
10 Tbsp (5 oz) unsalted butter, room temperature, cut into 1/2-inch cubes
1 cup semisweet chocolate chips, divided
1 egg yolk + 1 Tbsp water
1/4 cup heavy cream
Directions
In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.
Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining 1/4 cup sugar. Mix for 2 minutes to incorporate everything thoroughly.
Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add 3/4 cup of the chocolate chips on low speed, mixing just until evenly distributed.
Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.
Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.
Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.
Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.
In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.
While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.
APPLE COMPOTE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes."
Total Time: About 30 minutes; Yield: Makes about 3-1/2 cups, serving 6
This can be viewed online at https://cooking.nytimes.com/recipes/1016047-apple-compote. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
2 tablespoons water
2 tablespoons turbinado sugar
1 tablespoon fresh lemon or lime juice
Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)
Preparation
Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.
Tip
Advance preparation: The compote will keep for 5 days in the refrigerator.
GIANT PEANUT BUTTER CUP
This yumminess is from purewow, and begins, "Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup. (OK, it might not *actually* be record-setting, but it’s BIG. Look at it!)
"With just seven ingredients and a straightforward set of instructions, this mega-Reeses isn’t difficult to make, but there are a few tricks you should keep in mind for success. When melting the chocolate, you’ll use a double boiler: basically, a bowl set over a small amount of simmering water. Be careful with the heat—you don’t want to burn the chocolate—and don’t get any water into the bowl, or that silky melted chocolate will seize up and you’ll have to start over. Finally, when slicing into this beauty, let it come to room temperature for about ten minutes and run your knife under hot water to avoid cracking. (But even if it cracks, it’ll still taste good.)
"We give you permission to conjure one of these up for every single Halloween party this season. The only catch is you have to invite us over."
Okay, this is me talking (or, rather, writing). Why save this yumminess for Halloween? If you're like me, you won't have a problem making this any time of the year, right?
Prep Time: 1 hour; Cook Time: 1 hour; Total Time: 1 hour 5 minutes; Serves: Makes one 9-inch peanut butter cup (10 servings)
To view this online, go to https://www.purewow.com/recipes/giant-peanut-butter-cup.
Ingredients
12 ounces dark chocolate
10 ounces milk chocolate
2 tablespoons coconut oil
1-1/2 cups creamy peanut butter
1-1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn’t touch the water.)
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
BOMBOLONI (CREAM-FILLED DOUGHNUTS
This is from Dan Pelosi at The New York Times cooking enewsletter. For this yummy recipe, Dan wrote, "Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite. These bomboloni are not hard to make, but they do require an extra-long rise time, which results in a soft, pillowy dough. Once fried, these citrus-infused doughnuts are rolled in sugar and filled with a simple pastry cream, though fruit jam or chocolate-hazelnut spread are also common fillings. In fact, bomboloni are known for having a bit of their filling visible on their outside so that there’s no secret as to what’s inside."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours, plus 4-1/2 hours rising; Total Time: 6 hours; Yield: 12 doughnuts
To view this online, go to https://cooking.nytimes.com/recipes/1026631-bomboloni-cream-filled-doughnuts. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Doughnuts
1/2 cup warm whole milk (100 to 110 degrees)
2-1/4 teaspoons active dry yeast (1 packet)
1/2 cup plus 1/4 teaspoon granulated sugar
4 cups all-purpose flour
1/4 teaspoon kosher salt (such as Diamond Crystal)
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
Zest of 1 orange or lemon
6 tablespoons unsalted butter, cut into 6 pieces and softened
Vegetable oil, for greasing the bowl and for frying
Granulated or powdered sugar, for rolling
For the Cream Filling
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon vanilla extract
Preparation
Prepare the dough: Add the milk, yeast and 1/4 teaspoon sugar to a small bowl and stir to combine. Let sit for at least 5 minutes to ensure the yeast becomes foamy and fragrant. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)
Meanwhile, to the bowl of a stand mixer fitted with the whisk attachment, add the flour, remaining 1/2 cup sugar and the salt and combine on low speed, about 1 minute. Switch to the dough hook attachment on your stand mixer, then add the yeast mixture, eggs, vanilla extract and zest to the bowl. With the mixer on low speed, knead until combined, scraping down the sides of the bowl as you go, until the dough comes together in a ball, about 2 minutes. With the mixer running, add one piece of butter at a time, allowing each piece a few moments to incorporate into the dough. After the last piece of butter is incorporated, continue kneading the dough for an additional 8 minutes, scraping down the sides of the bowl as needed.
Turn the dough out of the mixing bowl onto a clean surface (do not add extra flour to the surface). Knead the dough 2 to 3 times, shaping it into a smooth ball. Place the dough in a clean bowl that is lightly greased with vegetable oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until triple its original size, about 3 hours.
While the dough rises, make the cream filling: Combine the milk, eggs, sugar, cornstarch and lemon zest in a large pot and whisk until well combined. Place the pot over medium heat and cook, whisking continuously, for 6 to 10 minutes, until the cream starts to bubble and is very thick. Remove from the heat and add the butter and vanilla extract; whisk until incorporated and smooth. Set the filling aside to cool slightly, uncovered, then cover with plastic wrap directly touching the surface of the cream and refrigerate until cold, 2 to 3 hours. (Filling can be made 2 days in advance and kept refrigerated.)
Just before the dough has finished rising, cut 12 (6-inch) squares out of parchment paper and place six each on two sheet pans or trays. Gather a rolling pin and a 3-1/2-inch round cookie cutter (or use a drinking glass or jar). Turn the risen dough out of the bowl onto a clean work surface. (Do not add extra flour to the surface.) Roll the dough out until it’s 1/2-inch thick. Using the cookie cutter, cut out 12 dough rounds and gently place each on a square of parchment. You will need to re-roll the dough once or twice to use up all of the dough. Cover both sheet pans with plastic wrap and let rise for 1-1/2 hours.
Make the doughnuts: Line a baking sheet with paper towels; set aside. Fill a pot with 1-1/2 to 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a dough round into the pan and quickly remove the parchment paper. Fry two dough rounds at a time (so as not to overcrowd the pan), for 2 minutes per side, until golden brown, maintaining the oil at 350 degrees between batches. Remove from the oil and let cool on the prepared baking sheet. While still warm, roll the doughnuts in granulated sugar and set aside to cool completely, about 45 minutes.
Fill the doughnuts: When the doughnuts are cool, insert a small knife into the side of each doughnut and move the knife back and forth inside the doughnut to make a pocket. Attach a round tip to a pastry bag (see Tip) and fill with the cream filling. Pipe filling into the hole in each doughnut, until the doughnut is slightly inflated and cream begins to overflow from the hole. Serve immediately. (The bomboloni are best when eaten fresh, but once filled, they can be refrigerated in an airtight container for up to 2 days. Any leftover cream filling can be served topped with berries or ice cream or spread on toasted brioche as a bonus treat.)
Tip
A resealable plastic bag with one corner cut off can be used instead of a pastry bag for filling the bomboloni.
MICROWAVE STICKY TOFFEE PUDDING
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this, Ali wrote, "You’re just 10 minutes away from a bowl of soft, date-flecked cake draped in a brown sugary sauce. This speedy take on sticky toffee pudding is made for one or two people and doesn’t require turning on the oven — just the microwave. Topping your warm cake with cold ice cream, whipped cream or sour cream is a welcome contrast and helps temper the sweetness. A few toasted pecans on top would add a nice crunch."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 to 2 servings
This was featured in "4 Recipes for When You Need a Sweet Treat — Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1026585-microwave-sticky-toffee-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons heavy cream
Salt
2 Medjool dates, pitted and chopped
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Sour cream, vanilla ice cream or whipped cream, for serving
Preparation
In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.
In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1-1/2 cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.
Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.
FROZEN LEMONADE PIE
This is from Alana Al-Halani, an Associate Food Editor at Southern Living. The recipe starts off, "Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time."
The preliminary chit-chat goes on, "Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemonade pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat.
"There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, poured into a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South."
Active Time: 30 minutes; Total Time: 4 hours 30 minutes; Serves: 8
To view this online, as well as all the tips afterward, go to https://www.southernliving.com/frozen-lemonade-pie-8640850.
Ingredients
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1-1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed.
Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.
CHOCOLATE CHIP BRIOCHE
This is from Macrina Bakery, and begins, "With Mother’s Day on the horizon — and as a mother myself — I love the idea of inspiring others to spoil the mothers in their lives. Baking something special is a way to show how much you care. Brioche, tender and subtly sweet, is a great way to do that. It’s an enriched bread made beautifully soft by eggs, butter, and sugar, giving it a texture that borders on cake. This recipe, one of my favorites, includes chocolate chips and a chocolate glaze. You can dress it up many ways: slice it and warm it in the oven, soak it in custard for French toast, or pan-fry it in butter and top it with a scoop of ice cream. Go ahead — pamper those you love!"
Makes one 9 x 4-inch loaf
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-chocolate-chip-brioche?e=c8b2de0f04.
Ingredients
1/4 cup warm water
1-1/2 tsp active dry yeast
1/2 cup granulated sugar, divided
3/4 cup whole milk, warmed
2 eggs
1-1/2 tsp vanilla extract
3-1/2 cups King Arthur Unbleached All-Purpose Flour
1 tsp kosher salt
10 Tbsp (5 oz) unsalted butter, room temperature, cut into 1/2-inch cubes
1 cup semisweet chocolate chips, divided
1 egg yolk + 1 Tbsp water
1/4 cup heavy cream
Directions
In the bowl of a stand mixer, combine the warm water, yeast, and ¼ cup of the sugar. Whisk to dissolve and let sit for 3 minutes.
Add the warm milk, eggs, and vanilla to the yeast mixture. Place the bowl on a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Add the flour, salt, and remaining 1/4 cup sugar. Mix for 2 minutes to incorporate everything thoroughly.
Lower the bowl, and switch to the dough hook. Mix on medium speed for 5 minutes. Add the butter a few cubes at a time. Once they are all added, continue to mix for another 10 minutes. The dough will turn shiny and gather around the hook. Let it rest for 2 minutes, then add 3/4 cup of the chocolate chips on low speed, mixing just until evenly distributed.
Lightly brush a medium bowl with neutral oil. Scoop the dough into the bowl, cover with plastic wrap, and let rise at room temperature for 2 to 3 hours, or until doubled in size.
Brush the bottom and sides of a 9 x 4-inch loaf pan with some neutral oil. Line it with a 9 x 16-inch piece of parchment, letting the paper extend over the sides to help lift the loaf out later.
Turn the dough out onto a floured work surface. Gently press to release the air bubbles and flatten into a 12 x 6-inch rectangle. With the longer side facing you, lift the two base corners to meet at the top, creating a “V” shape. Starting at the base of that “V,” roll the dough tightly into a log about 9 inches long. Place it seam-side down in the prepared pan, cover again with plastic, and let rise for 1 to 2 hours, or until it’s just above the edge of the pan.
Preheat the oven to 375°F. Adjust your oven for the loaf to bake on the center rack.
In a small bowl, make the egg wash by whisking together the egg yolk and 1 Tbsp water. Brush the top of the loaf for extra shine and caramelization while baking. Bake for 40 to 45 minutes, until the loaf is deep golden brown. Cool briefly, then use a paring knife to loosen the short sides that aren’t covered by parchment. Lift the loaf out and let it cool for 1 hour.
While the loaf cools, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and add the remaining ¼ cup chocolate chips. Whisk until melted and saucy, then spoon the glaze over the loaf. Let the glaze set for about 20 minutes.
APPLE COMPOTE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes."
Total Time: About 30 minutes; Yield: Makes about 3-1/2 cups, serving 6
This can be viewed online at https://cooking.nytimes.com/recipes/1016047-apple-compote. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled if desired, cored and cut in chunks
2 tablespoons water
2 tablespoons turbinado sugar
1 tablespoon fresh lemon or lime juice
Sweet spices if desired (cinnamon, nutmeg, allspice, cloves)
Preparation
Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling. Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 to 20 minutes. Add sugar, lemon or lime juice, and spices, cover and simmer for another 3 to 5 minutes. Remove from heat and allow to cool, or serve warm or hot.
Tip
Advance preparation: The compote will keep for 5 days in the refrigerator.
Comments
Post a Comment