Candy Cane Cake

 

Ingredients

• 1  cup  sifted cake or pastry flour
• 1 3/4  cups  sugar
• 12  egg whites, at room temperature
• 1  teaspoon  cream of tartar
• 1/4  teaspoon  salt
• 1  teaspoon  vanilla extract
• 1  teaspoon  almond extract
• 8  ounces  peppermint candy canes
• 2  cups  heavy whipping cream

 

Preparation

1. Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.

2. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.

3. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.

4. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.

5. Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.

6. In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.

 

Yield

Makes 8 to 10 servings

Chocolate-Macadamia Nut Clusters

Ingredients

• 8 ounces bittersweet or semisweet chocolate, chopped
• 1/4 cup (1/8 lb.) butter
• 1 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 3 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1 1/2 cups unsalted roasted macadamia nuts
• 1 cup semisweet chocolate chips
• 1 cup sweetened flaked dried coconut (4 oz.)

Preparation

1. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

2. In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

3. Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

4. Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes (see notes); if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Yield

Makes about 42 cookies

Rocky Road Brownies

 

• 1/2  cup  (1/4 lb.) butter
• 3  ounces  unsweetened chocolate, chopped
• 1 1/3  cups  sugar
• 2  large eggs
• 1  teaspoon  vanilla
• 1/2  cup  all-purpose flour
• 1  cup  miniature marshmallows
• 1/2  cup  chopped walnuts

 

 

1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended.

2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.

3. Bake in a 350° oven until deep brown, 30 to 35 minutes.

4. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into squares.

 

Yields 1 dozen brownies.

 

Chocolate Cherry Biscotti

• 2 tablespoons unsalted butter, softened


• 3/4 cup Demerara sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 1 2/3 cups all-purpose flour


• 1/3 cup unsweetened cocoa powder


• 2 teaspoons baking powder


• 1/2 teaspoon kosher salt


• 3/4 cup dried tart cherries

1. Preheat oven to 350°F. Spray large cookie sheet with cooking spray or brush lightly with vegetable oil.


2. In large bowl using an electric mixer, beat together butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and beat briefly to incorporate.


3. In medium bowl, whisk together flour, cocoa, baking powder, and salt. Add to butter mixture and beat on low speed just until incorporated, kneading by hand at the end. Add cherries and beat on low speed just until incorporated.


4. Turn dough onto work surface and if necessary, knead briefly to incorporate any loose cherries. Divide in half and roll each half into 8-inch-long (approximately 1 1/2-inch-wide) log.


5. Carefully transfer logs to prepared baking sheet and bake until tops are firm to touch and bottoms are light golden, about 25 minutes. Cool on baking sheet on rack 1 hour. Reduce oven temperature to 250° F. Using serrated knife, cut logs on a slight diagonal into 12 (1 1/2-inch-thick) slices. Return biscotti to baking sheet, cut-sides down. Bake, turning over once, until dry and crisp, about 45 minutes. Transfer to rack and cool completely.

Chocolate Cherry Biscotti @ Group Recipes

Wicked Witch Cupcakes

24 brown mini M&Ms plus , more for filling (optional)

Hershey's Chocolate Cupcakes

Dirty Green Simple Buttercream

12 chocolate sugar cones

1 pound black licorice laces, cut into 1/4-inch, 1/2-inch and 2-inch lengths

12 candy corns

Using a melon baller, scoop out the center of each cupcake, and fill with mini M&Ms, if desired.

Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the longer licorice lengths under the cone hat to form the hair.

Chocolate Mint Fudge

• 2 cups semi-sweet chocolate chips
• 14 ounces sweetened condensed milk, divided
• 2 teaspoons vanilla extract
• 6 ounces white candy coating
• 3 teaspoons peppermint extract
• 3 drops green food coloring

In a heavy saucepan, melt the chocolate chips with 1 cup milk. Remove from the heat and stir in the vanilla. Spread half into a waxed paper-lined 8-inch square pan and allow to cool for 10 minutes (or until firm).

Meanwhile over low heat, cook and stir the candy coating with the remaining milk until the coating is melted and the mixture is smooth. Stir in the peppermint extract and the food coloring. Spread over the bottom layer and chill for 10 minutes (or until firm).

Warm the remaining chocolate mixture if necessary and spread it over the mint layer.

Chill for 2 hours (or until firm), remove from the pan and cut into 1-inch squares.

Oreo Truffles

• 1 pound Oreo cookies
• 8 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1 pound milk chocolate
• 1/2 pound white chocolate

Using a food processor, grind the cookies to a fine powder.

With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).

Roll into small balls and place on wax-lined cookie sheet and refrigerate for 45 minutes.

Line two cookie sheets with wax paper.

In double-boiler, melt the milk chocolate. Dip the balls and coat thoroughly. Then with a slotted spoon, lift the balls out of chocolate and let the excess chocolate drip off. Place each ball on a wax-paper-lined cookie sheet.

In separate double boiler, melt the white chocolate. Using a fork, drizzle white chocolate over balls.

Allow to cool and then store in airtight container, in refrigerator.

Peanut Butter Cookie Cupcakes

For Cupcakes

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/3 cups sugar

2/3 cup natural, creamy peanut butter

3 large eggs

1/2 teaspoon pure vanilla extract

1/2 cup sour cream

For Frosting

12 ounces cream cheese, room temperature

1 1/2 cups confectioners' sugar, plus more for decorating

3 tablespoons unsalted butter, softened

1 1/2 cups creamy peanut butter

Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.

Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.

Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.

Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.

Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

Black and White Peanut Bar Ice Cream Cake

2 pints Chocolate Ice Cream

64 Nabisco’s Biscos Sugar Wafers, "Creme Filling", (about 1 box)

2 pints Vanilla Ice Cream

6 ounces semisweet chocolate, chopped

2 teaspoons pure vegetable shortening

1/3 cup unsalted roasted peanuts, roughly chopped

Cut a 5-by-24-inch rectangle out of parchment paper; set aside. Cut a 4-by-7 1/2-inch rectangle out of cardboard or Foamcore.

Using a spoon, spread 1 tablespoon chocolate ice cream across the cardboard. Arrange 16 sugar wafers over cardboard; we laid 10 wafers side by side over the lower half of the cardboard; then we made two rows of 3 wafers, laid end to end, over the top half of the cardboard. You should have a flat, single layer of wafers. This will become the bottom of the cake.

Microwave both chocolate and vanilla ice creams until softened, about 20 seconds. Transfer chocolate ice cream to a medium mixing bowl, and transfer vanilla ice cream to another one. Stir both ice creams with a rubber spatula; place the bowl of vanilla ice cream in the freezer.

Using a small offset spatula, spread 2 cups chocolate ice cream as evenly as possible over the wafer layer. Arrange 16 more sugar wafers, as described in step two, on top of the ice cream. Transfer the cake and the bowl of chocolate ice cream to the freezer for 15 minutes.

Remove the cake and the bowl of vanilla ice cream from the freezer. Stir ice cream with a rubber spatula to resoften it, and spread 2 cups vanilla ice cream as evenly as possible over wafers. Arrange 16 more sugar wafers, as described in step two, on top of ice cream. Transfer the cake and the bowl of vanilla ice cream to the freezer for 15 minutes more.

Repeat the layering process, making one more chocolate and one more vanilla layer, with only 1 wafer layer in between; chill the cake after making each new layer. End with the layer of vanilla ice cream on the top. Transfer cake to the freezer, and chill cake until completely hard, at least 1 hour.

Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Wrap the parchment around the sides of the cake, extending 1/2 inch above top layer; secure the seam with a small dollop of ice cream. Return cake to freezer.

Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Place the chocolate and the shortening in the bowl, and stir occasionally until melted, about 7 minutes. Remove the bowl from heat; let chocolate stand until cool but still liquid.

Remove cake from freezer, and pour melted chocolate over the top. Using a spatula, quickly spread chocolate so it meets all four edges of the paper collar. Sprinkle chopped peanuts over chocolate. Return cake to freezer, and chill cake until it has completely hardened.

When ready to serve, place cake on a serving plate, and remove the paper collar.

Black Pearl Layer Cake

Black Pearl Ganache

• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3/4 cup heavy whipping cream
• 1 teaspoon ground ginger
• 1/2 teaspoon wasabi powder
• 2 tablespoons black sesame seeds
• 1 tablespoon corn syrup
• 2 tablespoons (1/4 stick) butter, room temperature

Ginger Syrup

• 1 cup water
• 1/2 cup sugar
• 5 tablespoons matchstick-size strips peeled fresh ginger
• 1 vanilla bean, split lengthwise

Cake

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/4 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 large eggs
• 1 tablespoon vanilla extract

Whipped Cream Frosting

• 2 cups chilled heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground ginger

Additional black sesame seeds

For Black Pearl Ganache:
Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.

For Ginger Syrup:
Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend.

Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.)

For Cake:
Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.

Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)

For Whipped Cream Frosting:
Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.

Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.)

Bajan Black Cake

For the fruit:

• 1 3/4 cups whole raw almonds, coarsely chopped
• 1 3/4 cups dried cherries, coarsely chopped
• 1 3/4 cups prunes, coarsely chopped
• 1 1/2 cups dark rum, such as Myers’s, plus 4 tablespoons for brushing
• 1 1/2 cups raisins, coarsely chopped
• 1 1/2 cups ruby port
• 1 1/4 cups currants
• 3/4 cup candied orange peel, coarsely chopped

For the cake:

• 3 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground nutmeg
• 4 sticks (1 pound) unsalted butter, at room temperature
• 2 1/4 cups packed light brown sugar
• 6 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup burnt sugar

For the fruit:

1. Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. Cover tightly and store in a dark, cool, dry place for 1 week.

For the cake:

1. Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter; set aside.
2. Combine flour, salt, baking powder, cinnamon, clove, and nutmeg in a large bowl and whisk to aerate and break up any lumps. Set aside.
3. Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium speed until pale yellow, about 3 minutes. Scrape down the sides of the bowl, and return the mixer to medium speed. Add eggs one at a time, letting each mix in fully before adding the next. Add vanilla. Scrape down the sides of the bowl and return the mixer to low speed.
4. Add flour mixture, macerated fruit and nuts along with any unabsorbed liquid, and burnt sugar, and mix until just combined. Divide batter evenly between the prepared pans (the pans will be completely full).
5. Bake until a cake tester comes out clean (the cake centers will be very moist), about 2 hours.
6. Let cool 30 minutes in the pans on a wire rack. Turn cakes out onto the rack, and brush each with 2 tablespoons dark rum. Cool completely before slicing and eating, or aging.
7. To age, store each cooled cake in a resealable plastic bag at room temperature for up to 2 months. A dark cupboard or pantry is ideal, but do not refrigerate, as the moisture level will change the texture.

Double Marshmallow Puffed Rice Treats

11 cups miniature marshmallows

8 tablespoons unsalted butter (1 stick), plus extra for buttering the spatula and dish

8 cups puffed rice cereal, such as Rice Krispies

Coat the bottom of a metal spatula and a 13-by-9-inch baking dish with butter; set aside.

Combine 8 cups of the marshmallows and the butter in a medium pot and cook over medium-low heat, stirring frequently, until melted and smooth, about 8 minutes.

Remove from heat and stir in cereal until well coated. Add remaining 3 cups marshmallows and stir just until mixed. Immediately turn mixture into the prepared baking dish and use the buttered spatula to uniformly flatten.

Let set up until room temperature and firm, about 45 minutes. Cut into 15 (2-1/2-inch-by-2-1/2-inch) squares and serve.

Snickerdoodles

1 1/2 cups granulated sugar

1 tablespoon ground cinnamon

2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon kosher salt

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

Heat the oven to 350°F and arrange a rack in the middle. Combine 1/4 cup of the sugar and the cinnamon in a small bowl, and mix until evenly combined; set aside.

Combine flour, cream of tartar, baking soda, and salt in a large bowl, and whisk to aerate and break up any lumps; set aside.

Combine butter and remaining 1 1/4 cups sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and continue beating until eggs are fully incorporated. Scrape down the sides of the bowl, and add flour mixture. Mix on low speed until fully incorporated, about 20 seconds.

Form tablespoon-size balls of dough with your hands and roll them in the cinnamon-sugar mixture. Place on a baking sheet about 1 inch apart.

Bake cookies until golden brown and crackly on top but still soft in the middle, about 11 minutes. Immediately remove from the baking sheet and cool on a rack. Repeat with remaining dough.

Peanut Butter–Chocolate Fudge

1 (14-ounce) can sweetened condensed milk

1 (11.5-ounce) package bittersweet chocolate chips

1 1/2 cups miniature marshmallows

1 cup smooth peanut butter

1 teaspoon vanilla extract

Coat an 8-by-8-inch baking dish with butter and set aside.

Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.

Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.

Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.

Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.

Nutty White Chocolate Blondies

12 tablespoons unsalted butter (1 1/2 sticks), melted

1 1/3 cups packed light brown sugar

4 teaspoons vanilla extract

2 teaspoons kosher salt

1 teaspoon baking powder

2 large eggs, at room temperature, lightly beaten

1 1/4 cups all-purpose flour

1 cup nuts, such as pecans or walnuts, toasted and coarsely chopped

1 cup white chocolate chips

Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and flour; set aside.

Combine butter and brown sugar in a large bowl and stir until evenly incorporated. Add vanilla, salt, and baking powder, and stir until thoroughly combined.

Add eggs, and stir briefly until evenly incorporated. Add flour, and stir until just incorporated (no white streaks should remain). Stir in nuts and chips until just combined.

Transfer batter to the prepared baking dish, and bake until golden brown and set, about 25 minutes. Remove from the oven and place on a wire rack to cool completely before cutting.

Twinks

 

3 large eggs, separated

1/3 cup granulated sugar

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

Vanilla Cream

Heat the oven to 325°F and arrange a rack in the middle. Butter and flour the wells of the baking pan; set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg yolks on medium speed, adding sugar a little at a time, until mixture is thick and light in color, about 5 minutes. In a separate large bowl, whisk egg whites until medium peaks form. Fold whites into yolk mixture until well incorporated. Sift flour and baking powder into batter, and fold just until incorporated. Mix in vanilla extract.

Divide batter evenly among the baking pan wells and bake until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.

Remove from the oven and let cool for 5 minutes; then loosen from the sides by running a knife along the edge of the pan. Invert onto a rack, remove cakes, and cool completely.

Once cakes are cool, flip each over, and with a straw or the end of a spoon make three incisions running the length of the cake. Scoop Vanilla Cream into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag).

Place the tip into each incision, and press cream into the incisions until full. When cakes are completely full, turn them back over and serve.

Baklava Sundae with Grilled Peaches

 

3 medium peaches

6 scoops ice cream, such as vanilla bean, cinnamon, or honey

4 pieces purchased or homemade baklava

6 tablespoons ouzo (or another anise-flavored liqueur; optional)

Heat a charcoal or gas grill to medium temperature (about 350°F). Halve and pit the peaches.

When the grill is heated, place peaches cut side down on the grate and grill until they have grill marks and are slightly softened, about 5 minutes. Rotate peaches 90 degrees and continue grilling until the skin shrivels a bit and the flesh becomes tender, about 3 minutes more. Remove from the grill.

To assemble the sundaes, place one grilled peach half in each serving dish and top with a large scoop of ice cream. Crumble one piece of Baklava over the top and, if desired, drizzle with 1 tablespoon of the ouzo. Serve immediately.