Chocolate and Orange Marbled Cake

IMG_6449

Here is a chocolate and orange marbled cake to add to the collection!  Other variants include the vanilla and chocolate marbled cake and the cardamom and coffee marbled cake.

 

Chocolate and Orange Marbled Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 9″ x 4″ loaf cake

  • 2 cups plus 2 tablespoons gluten-free OR all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4-1 cup sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 4 oz bittersweet chocolate, melted and cooled
  • Zest of 1 orange
  • 1/4 teaspoon orange extract

 

  1. Center a rack in the oven and preheat to 325ºF.
  2. Butter and flour a 9″ x 4″ loaf pan.  Place pan on an insulated baking sheet or on 2 regular baking sheets stacked one on top of the other.
  3. Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
  4. Add sugar and beat for 2-3 minutes.
  5. Beat in eggs 1 at a time.  The batter might curdle, but don’t worry.
  6. Beat in vanilla.
  7. Beat in baking powder and salt.
  8. On low speed, alternately beat in flour and milk in 3 additions of flour and 2 of milk (this is more important if you’re using normal flour, where you don’t want to over-beat).
  9. Scrape half the batter into a mixing bowl and stir in the melted chocolate.
  10. Stir orange zest and extract into the other half of the batter.
  11. Drop spoonfuls of chocolate and orange batters randomly into the loaf pan.
  12. Plunge a table knife deep into the batter and zigzag from one end of the pan to the other, making only 6-8 zigzags.  Even though it’s fun, you don’t want to mix the two batters too much.
  13. Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
  14. Cool cake on a wire rack for 15 minutes before unmolding.  Cool to room temperature right side up on rack.
  15. Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.
Advertisements

Honey Nut Brownies

IMG_6692

Like most brownies, this recipe works well gluten free.  It has an unusually bouncy texture when you bite into it.  If you’re using pecans, the ones on top caramelize a little and remind me of pecan pie.

 

Honey Nut Brownies
Adapted from Dorie Greenspan’s Baking: From my Home to Yours
Yield: 16 brownies
  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 cup honey
  • 1/2-2/3 cup sugar, depending on how sweet you want it
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free OR all-purpose flour
  • 1 cup coarsely chopped nuts, such as walnuts, pecans, or toasted almonds

 

  1. Center a rack in the oven and preheat to 325ºF.  Line a 9 x 9 inch pan with foil, butter the foil, and place on a baking sheet.
  2. In a double boiler, melt the chocolate and butter until just smooth. Set aside.
  3. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and salt together on medium-high speed until light and foamy.
  4. Add the honey, sugar, and vanilla and continue to beat for two minutes, or until well blended and smooth.
  5. Reduce the mixer speed to low and add the chocolate-butter mixture, mixing only until just incorporated.
  6. On low speed, add flour and mix until it just disappears into the batter. You don’t need to worry about over-mixing if you’re using gluten-free flour.
  7. Using a spatula fold in the nuts.
  8. Scrape batter into prepared pan.
  9.  Bake for 60 minutes if gluten free OR 45-50 minutes if not, or until the brownies have risen and are beautifully brown, and a thin knife inserted in the center comes out clean.
  10. Transfer the pan to a rack and cool for 5 minutes, then turn out onto a rack, peel away foil and invert onto another cooling rack.
  11. Cool to room temperature right side up, then cut brownie bar into 16 squares.

Peach Lassi Sorbet

IMG_6675

If you have extra peaches (or somewhat disappointing peaches, or even store-bought frozen peaches), and if you love sorbet, then this is the recipe for you.

 

Peach Lassi Sorbet
From Bon Appetit

Yield: 4 servings

  • 4 cups peaches, peeled, chopped, and frozen (about 4 medium peaches)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons vodka
  • 1/4 teaspoon salt
  • 1/4 cup honey

 

  1. Process all the ingredients in a food processor or blender until smooth.  (I recommend using a food processor unless you have a powerful blender.)
  2. Pour peach mixture into a loaf pan or plastic container and press a sheet of parchment paper on top, pressing directly onto surface.
  3. Freeze until sorbet is firm, about 6 hours.
  4. Scoop into bowls to serve.
  5. Sorbet can be made 3 days ahead and stored in freezer.  If necessary, thaw in refrigerator for up to 30 minutes before serving.

Lemon Cup Custard

IMG_6640

These are tasty and lemony, simple to make, and somewhat reminiscent of creme brulee.  Also, they require no modifications to be gluten free!

 

Lemon Cup Custard
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 4-6 servings

  • 2 1/4 cups milk
  • Zest of 1 lemon
  • 4 large eggs
  • 1/2 cup sugar
  • 1/4 teaspoon lemon extract (optional)

 

  1. Stir together milk and zest in a saucepan; bring to a boil.
  2. Remove from heat, cover, and let stand 30 minutes.
  3. Reheat slowly.
  4. Place rack in center of oven, and preheat to 325°F.  Line roasting pan with 2 layers of paper towels.  Place 4-6 custard or coffee cups in pan.
  5. Whisk together eggs and sugar until well blended.
  6. Whisk 1/4 cup hot milk slowly into egg mixture.
  7. Continue to whisk, and strain in remaining milk; skim foam from surface.
  8. Stir in lemon extract, if desired.
  9. Pour custard into cups.
  10. Put pan on oven rack, and fill pan with hot water halfway up side of cups.
  11. Bake for 40-45 minutes or until centers jiggle only slightly when tapped.
  12. Transfer cups to wire rack, and let cool to room temperature.
  13. Cover and chill 2 hours or up to 2 days.

Cheesecake Brownies

IMG_6453

These triple-layer brownies have an interesting blend of flavors and textures, from the soft, sour topping, to the creamy cheesecake layer, to the chewy brownie on the bottom.  As usual for brownies and cheesecake, the recipe works well gluten free.

 

Cheesecake Brownies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 16 brownies

For the brownies:
 
  • 1/2 cup gluten-free OR all-purpose flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

For the cheesecake:

  • 8 ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream OR plain Greek yogurt
  • 1 tablespoon gluten-free OR all-purpose flour
For the topping:
  • 1 1/4 cups sour cream
  • 2-4 tablespoons confectioners’ sugar (adjust according to taste)
 
Make the brownies:
  1. Center a rack in the oven and preheat the oven to 350°F. Butter and flour a 9-inch square baking pan or spray the pan with baking spray.
  2. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
  3. Melt the butter and chocolate together over medium-low heat in a medium saucepan, stirring with a rubber spatula until the two have melted into each other. Take care not to heat the mixture too much – you don’t want the butter to separate. Turn off the heat and remove the pan from the stove.
  4. Whisk in the sugar.
  5. Add the eggs, one at a time and beat well after each addition.
  6. Whisk in the vanilla extract and whisk vigorously for just a few seconds.
  7. With a rubber spatula, gently stir in the dry ingredients, taking care to scrape the bottom of the pan.  (If using all-purpose flour, stop mixing when the dry ingredients have only barely disappeared into the batter.)
  8. Set the pan aside while you make the cheesecake batter.

Make the cheesecake:

  1. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer and large bowl, beat the cream cheese on medium until it is smooth.
  2. Beat in the sugar and continue beating for 3 minutes.
  3. Beat in the vanilla extract.
  4. Add the eggs one at a time and beat each for 1 minute before adding the next.
  5. Reduce the mixer to low and add the sour cream, followed by the flour. The batter should be smooth.
  6. Stir up the brownie batter a couple of times and spread 3/4 of the batter in the prepared baking pan – the batter should cover the entire bottom.
  7. Pour all of the cheesecake batter over the brownie batter and using a spoon or offset spatula, cover the brownie batter entirely.
  8. Dollop the remaining brownie batter over the cheesecake batter by the tablespoonful and using a knife, just barely swirl the brownie batter around, taking care not to dip the knife into the bottom layer of brownies.
  9. Bake for 30-35 minutes. The brownies should just pull away from the sides of the pan and the cheesecake layer should be beige in the center, slightly browned on the edges, and puffed all over.
  10. Transfer the pan to a wire rack and cool to room temperature.
  11. Transfer the brownies to the refrigerator and chill for 2 hours.

Make the topping:

  1. In a small sauce pan over low heat, warm the sour cream OR yogurt and sugar together, stirring constantly until the sugar has dissolved.
  2. Pour the topping over the chilled brownies and using an offset spatula, push the topping just out to within ¼-inch of the edges – don’t let the topping spill down the sides.
  3. Chill the brownies for another 1 hour.
  4. To cut the brownies, run a long sharp knife under hot water and dry with a towel. Cut the brownies into quarters with the hot knife, cleaning and reheating before you make each cut. Remove the quarters from the pan and cut each into quarters. Keep the cut brownies chilled and bring to room temperature before serving.

Chocolate Bavarian Cream Pie

IMG_6446

This chocolate Bavarian cream pie recipe comes from New Zealand and has been in the family for generations.  It’s pretty addictive!

 

Chocolate Bavarian Cream Pie

Yield: Two 9” pies

For filling:

  • 1 envelope (1/4 oz) unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks, lightly beaten
  • 1/2 cup + 1 tablespoon sugar, divided
  • 1 cup milk, scalded
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 3 egg whites

For crumb crust:

For topping:

 

  1. In a small bowl, place water. Pour in gelatin, stir gently to moisten, and let sit to soften.
  2. Bring water to a boil in the bottom of a double boiler or in a pot.
  3. In the top of a double boiler or a metal bowl, whisk together egg yolks, 1/2 cup sugar, and salt.
  4. Slowly drizzle scalded milk into yolk mixture, whisking constantly.
  5. Cook yolk mixture over boiling water until it coats a wooden spoon, about 5 minutes. (It will still be fairly runny.)
  6. Remove from heat and stir in gelatin mixture until gelatin dissolves entirely.
  7. Let sit until it cools to room temperature. (If you’re impatient, you can put it in the refrigerator, but make sure you don’t chill it too far.)
  8. While mixture is cooling, spray 2 pie pans with non-stick cooking spray.
  9. In a small bowl, combine 1 1/4 cups chocolate wafer crumbs and melted butter. Press it into pie pans.  Cover and chill in refrigerator.
  10. When yolk mixture is cool, stir in vanilla.
  11. In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer, beat egg whites with 1 tablespoon sugar until they hold stiff peaks.
  12. Transfer yolk mixture into a clean, large mixing bowl and stir in a large spoonful of egg whites to lighten it.
  13. Fold in the rest of the egg whites in three additions.
  14. In the same bowl in which you whipped the egg whites (you don’t need to clean it), beat heavy cream until it holds stiff peaks.
  15. Fold whipped cream into the egg mixture in 3-4 additions.
  16. Divide batter between pie pans. Shake pans lightly to smooth the tops.
  17. Cover and chill in the refrigerator for at least 3-4 hours or until set.
  18. Just before serving, sprinkle 1 tablespoon wafer crumbs over the tops to decorate.

The Only Ice Cream Recipe You’ll Ever Need

ice cream 3

My friend decided to try out a different version of our favorite celery ice cream with candied ginger and rum-plumped raisins.  He used a more custard-like ice cream base and made it dairy-free.  Lactose-free half-and-half will create a somewhat icier texture than normal, but he reports that it was a hit with his guests!

Notes:

  • You can play around with the proportions of cream and milk, as long as they add up to 3 cups
  • You can also cut down on egg yolks for a thinner base, but don’t go below three

Original recipe

 

The Only Ice Cream Recipe You’ll Ever Need
Adapted from the New York Times

Yield: 1 1/2 pints

For the ice cream base:

  • 2 cups heavy cream OR lactose-free half-and-half
  • 1 cup whole milk OR lactose-free half-and-half
  • 2⁄3 cup sugar
  • 1⁄8 teaspoon fine sea salt
  • 3-6 large egg yolks

For the flavoring:

  • Flavors from the NYTimes
  • For celery ice cream with candied ginger and rum-plumped raisins:
    • 1 cup golden OR regular raisins
    • 1/2 cup water
    • 2 tablespoons rum
    • 1/2 cup sugar
    • 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
    • 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)

 

If making celery ice cream with candied ginger and rum-plumped raisins, prepare raisins up to 1 month ahead of time:

  1. Put raisins in heatproof bowl.
  2. Combine water, rum, and sugar in small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Pour syrup over raisins and let cool to room temperature.
  5. Refrigerate until chilled.  You can store the raisins in the refrigerator for up to 1 month.
  6. Before use, drain raisins.

The day before making ice cream:

  1. If necessary, place the canister of your ice cream maker in the freezer.

Make ice cream:

  1. In a small pot, simmer heavy cream, milk, sugar, and salt (plus celery seeds, if making celery ice cream) until sugar completely dissolves, about 5 minutes.
  2. Remove pot from heat.
  3. In a separate bowl, whisk yolks.
  4. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the pot with the cream.
  5. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170ºF on an instant-read thermometer).
  6. Strain through a fine-mesh sieve into a bowl.
  7. Cool mixture to room temperature.
  8. Cover and chill at least 4 hours or overnight.
  9. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.  (If making the celery ice cream, pack ice cream into storage container, folding in raisins and ginger as you go.)