Category: Dessert

Posted on » by Ashley » Theme:

Aztec Torte with Honey Chipotle Cinnamon Mascarpone

Aztec Torte with Honey Chipotle Cinnamon Mascarpone
Big Flavors from a Tiny Kitchen – Ashley Covelli (torte adapted from Cook Eat Share)

For Torte:
3/4 pound bittersweet chocolate, finely chopped
6 tablespoons unsalted butter
3/4 cup creamy peanut butter
1 1/2 teaspoons chipotle in adobo, finely chopped
4 large eggs, at room temperature
3/4 cup honey roasted peanuts, finely chopped (plus additional for garnish)

For Topping:
8 ounces mascarpone, slightly softened
2 tablespoons honey
1 tablespoon adobo sauce (from can of chipotle in adobo)
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt

For Garnish:
Powdered sugar (optional)

Preheat the oven to 425°F. Cut a circle of parchment paper to line the bottom of a springform pan. Grease the bottom and sides of the pan, then insert the parchment and grease it also. Wrap the outside of the pan with a double layer of aluminum foil to make it watertight.

Heat the chocolate and butter in the top of a double boiler over gently simmering water, whisking constantly once it starts to melt. Whisk until smooth, then remove from heat and whisk in the peanut butter and chipotle.

In a mixing bowl, beat the eggs till they are light and have increased in volume (should take about 2-3 minutes).

Carefully fold the eggs into the chocolate mix in three batches until no streaks of egg are visible. Pour the batter into the prepared pan and smooth the top. Pour about one inch of warm water into a larger baking pan and set the springform in it. Place the pans in the middle rack of the oven and bake for 15 minutes.

Remove from the oven and set the torte on a cooling rack. Sprinkle the minced peanuts on the top of the torte, pressing very gently so they will adhere. When the torte has cooled, cover and chill at least four hours, up to overnight.

To un-mold, dip a knife into warm water, dry it, and run it around the inner edge of the springform. Remove the side of the pan, then hold a large plate over the top of the cake and turn it out over carefully. Remove the plate and parchment paper. The peanuts will now be the crust.

To make Honey Chipotle Cinnamon Mascarpone, in a medium bowl using an electric mixer or whisk, mix together softened mascarpone, honey, adobo sauce, cinnamon and salt.

To serve, slice torte into 8 wedges. Dust each slice with powdered sugar and top with a big dollop of mascarpone. Sprinkle on a few additional chopped peanuts, if desired.

Posted on » by Michael » Theme:

Cinnamon Baked Doughnuts

Barefoot Contessa
Total Time:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min
Yield:
12 doughnuts
Ingredients
  • Baking spray with flour, such as Baker’s Joy
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • For the topping:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

I watched a video of this after I made it. Her doughnuts had browned a little and she let them cool before she dipped them. She said “quickly, so the butter doesn’t soak in”. When I did it the doughnuts soaked up the butter like a sponge. I decided it was better without any butter.

Posted on » by Michael » Theme:

Salty Oatmeal Chocolate Chunk Cookies

Barefoot Contessa (Makes 28 – 30 cookies )

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½ pound (2 sticks) unsalted butter, at room temperature
¾ cup light brown sugar, lightly packed
¾ cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1¼ cups old-fashioned oats, such as Quaker
¾ pound bittersweet chocolate, such as Lindt, chopped in chunks
¾ cup dried cranberries
Fleur de sel

Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.

In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.

Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

If you prefer cookies thin and crisp, bake them straight from the mixing bowl. If you prefer them chewy in the middle and crisp outside, chill the balls of dough.

I tried it both ways and preferred the ones that were refrigerated first. It also worked well right out of the freezer.