Saturday, March 28, 2020

Gail's London Scones

British Scones

Ingredients - 12 scones
  • 16 tbsp (2 sticks!) butter, chilled and diced
  • 5 cups plain flour
  • 1⁄2 tsp fine sea salt
  • 3 tsp baking powder
  • 2/3 cups baker's sugar
  • 3 eggs
  • 2/3 cups milk
  • Egg wash (1 egg, 2 tbsp water, pinch of salt)
  1. Preheat the oven to 340°F.
  2. Sift 5 cups of plain flour, 1⁄2 tsp of fine sea salt and 3 tsp of baking powder together into a large bowl. 
  3. Tip in diced 2 sticks of butter in cubes and rub them into the mixture. Lastly rub in 2/3 cups baker's sugar.
  4. Beat 2/3 cups of milk and 3 eggs together in a jug, then pour this into the flour mixture, stirring as you go.
  5. Roll the dough out to a square, roughly 3–4cm deep, and cut out round circles of approximately 8cm diameter.
  6. You should get about a dozen large scones.
  7. Paint the tops lightly with egg wash and bake for about 20 minutes until risen and golden.
Half recipe:
- 1 stick (8 tbsp) butter
- 2.5 cups flour
- 1/4 tsp sea salt
- 1.5 tsp baking powder
- 1/3 cup sugar
- 1.5 eggs
- 1/3 cup milk
- egg wash

Instant Pot Clotted Cream Recipe

Prep time10 hours
Refrigerate12 hours
Yield: 1 pint

  • 2 pints of non-ultra pasteurized heavy cream make sure to find non-ultra pasteurized cream for this
  1. Pour the cream directly into the Instant Pot. Close the lid (no need to set the vent, we're not pressure cooking.) Press the YOGURT button and press until it says BOIL.
  2. When the machine beeps, and has reached the boil stage, press the KEEP WARM button and let it go for 8-10 hours. I let mine go for 10 hours.
  3. Turn the machine off and remove the pot. Let cool at room temperature without disturbing. Then refrigerate the pot, as is, for 12 hours.
  4. Carefully scoop off the thickened layer of clotted cream, leaving the thin liquid behind. It's ok if you get some of the thinner liquid into your clotted cream, you can mix it in.
  5. Spoon your cream into a glass jar. You can leave as is, or stir it together to make it creamier.
  6. Enjoy within 2 weeks.

Saturday, March 14, 2020

Pandemic Spreading Chocolate Chip Cookies

Caramelized Ripple Chocolate Chip Cookies
makes 15 cookies

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed dark brown sugar
  • 1 tsp pure vanilla extract
  • 1 large egg, at room temperature
  • 1 cup (142g) all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 6 oz (170g) dark chocolate, coarsely chopped

  1. In the bowl of a stand mixer fitted with the paddle/flat beater attachment, beat butter on medium speed until creamy. 
  2. Add both sugars and vanilla and beat for 3 minutes on medium speed until pale and fluffy.
  3. Scrape down the sides of the bowl and beat in egg until evenly incorporated. The mixture should look a bit whipped at this point.
  4. In a separate bowl, whisk together flour, salt and baking soda to blend evenly. 
  5. Add this to butter mixture all at once and mix on low until just combined. 
  6. Add the chopped chocolate and mix on low for a just a few seconds to distribute them.
  7. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
  8. Preheat your oven to 375°F (350 if using convection). 
  9. Lightly grease two large baking trays with soft butter.
  10. Scoop 1.5 oz portions of dough onto prepared baking trays leaving at least 3 inches of space between them. Do not flatten - they will spread well enough on their own. 
  11. Bake and start checking at 9 minutes, or until nicely browned around the edges - like the color of a copper penny. The center should be lightly golden and just started to puff up - that's how you know it won't be completely raw in the middle. 
  12. Remove trays from oven and transfer to wire racks. Let cookies cool 2 minutes on trays before transferring individually to the racks to finish cooling.

Pandemic Icebox Cake

  • 3 cups heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 2 packages Nabisco chocolate wafers 9 ounces
  • optional: unsweetened cocoa powder 

  1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. 
  2. On a flat serving plate, spread a thin layer of whipped cream to hold the bottom layer of cookies in place. 
  3. Arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
  4. Spread about 2/3 cup whipped cream on top of the cookie layer, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 or 12 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
  5. If desired, dust top lightly with cocoa powder before serving.

Sunday, March 1, 2020

Confetti Cake by Smitten Kitchen

CAKE - 1 layer 9 inch round (see below for doubled)
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 teaspoon baking powder
  • 2 tablespoons (16 grams) cornstarch
  • 1 cup (130 grams) all-purpose flour
  • 1/4 cup rainbow sprinkles
FROSTING - for 1 layer party cake
  • 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature
  • 1 1/4 cups (150 grams) powdered sugar, sifted if lumpy
  • Pinch of fine salt
  • 1/2 teaspoon vanilla extract, plus more to taste
  • 1 tablespoon milk or cream
  • Rainbow sprinkles for decoration
Preheat oven: to 350 degrees F. Line the bottom of an 8×8-inch square or 9-inch round cake pan with parchment paper and coat the bottom and sides with nonstick spray or butter.

Make cake: 
  1. Beat butter, sugar, and salt together in a medium bowl. 
  2. Add egg whites, one at a time, beating until combined and slightly fluffy. 
  3. Add vanilla and buttermilk and beat to combine (the mixture will instantly look like cottage cheese and you will be sure it’s ruined but I promise it is not). 
  4. Add baking powder and cornstarch and beat very well to combine. 
  5. Scrape down sides of bowl and beat one second more. 
  6. Add flour and mix just until it disappears. 
  7. Use a rubber scraper to gently fold in sprinkles.
Bake cake: Spread batter in prepared pan and smooth the top. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan on cooling rack for 5 minutes, then run a knife around the side to loosen the cake, flip it out onto the cooling rack, and slide the cooling rack into the freezer until cake is cool, about 10 to 15 minutes.

Frost and serve: While the cake cools, beat butter, sugar, salt and vanilla until fluffy, then add milk or cream and beat until smooth. Once cake is fully cool, transfer it to a serving plate. Spread frosting on top — you’ll have more than enough, so if you need to set some aside for small decorations or tinting and writing on the cake, this won’t be a problem. Finish with sprinkles. Share with friends.

CAKE 2 layer 9 inch rounds:
1 cup unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 teaspoon kosher salt
4 large egg whites
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup regular milk with 1 tbsp vinegar)
2 teaspoon baking powder
4 tablespoons cornstarch
2 cup all-purpose flour
1/2 cup rainbow sprinkles

FROSTING - tripled
1.5 cup unsalted butter, at room temperature
3.75 cups powdered sugar, sifted if lumpy
3 pinches of fine salt
1.5 teaspoon vanilla extract, plus more to taste
3 tablespoons milk or cream
Rainbow sprinkles for decoration

Georgetown Cupcakes Vanilla Cupcakes

Yield: 20-24 cupcakes

  • 2½ cups flour
  • 2½ tsp. baking powder
  • ¼ tsp. salt
  • 1 stick of butter, at room temperature
  • 1¾ cups sugar
  • 2 large eggs, at room temperature
  • 2½ tsp. vanilla
  • 1¼ cups whole milk, at room temperature

  1. Preheat oven to 350F. Line two muffin tins with cupcake liners. Set aside.
  2. In a medium sized bowl whisk together the flour, baking powder and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.
  4. Stir the vanilla into the milk.
  5. With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Fill liners about ⅔ of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting.

Chocolate Frosting:
  • 12 Tablespoons unsalted butter at room temperature
  • 4-5 cups powdered sugar sifted
  • 2/3 cup whole milk
  • 1 ½ Tablespoons pure vanilla extract
  • ½ teaspoon salt
  • 2 ½ cups semisweet chocolate chips melted and then cooled
Melt and cool chocolate chips
Add butter to bowl of stand mixer and beat on medium speed for 30 seconds. 
Turn mixer off and add powdered sugar, milk, vanilla, and salt. 
Pulse mixer on lowest setting until combined, about 1 minute. 
Increase speed to high and beat until light and airy, about 4-5 minutes. 
Turn mixer to low and slowly drizzle in melted and cooled chocolate, and then increase speed to medium-high and mix until buttercream comes together about 2-4 minutes.

Vanilla Frosting:
  • 1/4 cup (1/2 stick - 4 TBSP) unsalted butter, room temperature
  • 4 cups confectioners' sugar, sifted
  • 1/4 teaspoon pure vanilla extract or seeds from one vanilla bean pod
  • 6 ounces cream cheese, room temperature
Place all ingredients in the bowl of a stand mixer or handheld electric mixer; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

HALF-RECIPE: 12 cupcakes
  • 1.25 cups flour
  • 1.25 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 stick of butter (4 tbsp), at room temperature
  • .9 cup (almost a whole cup) sugar
  • 1 large egg, at room temperature
  • 1.25 tsp. vanilla
  • .6 cups (almost 2/3 cup) whole milk, at room temperature

Tuesday, February 18, 2020

Rosemary Sea Salt Foccacia

1 1/3 cup warm water (about 110°F*)
2 teaspoons sugar or honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaked sea salt
2 sprigs fresh rosemary
flaked sea salt

  • Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer
  • Use dough attachment, and stir to combine. 
  • Sprinkle the yeast on top of the water. 
  • Give the yeast a quick stir to mix it in with the water. 
  • Then let it sit for 5-10 minute until the yeast is foamy.
  • Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  
  • Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
  • Remove dough from the mixing bowl, and use your hands to shape it into a ball. 
  • Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. 
  • Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
  • Preheat oven to 400°F. 
  • Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. 
  • Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
  • Remove the plastic wrap, and transfer the dough to a large baking sheet.
  • Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. 
  • Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
  • Bake for 20 minutes, or until the dough is slightly golden and cooked through. 
  • Remove from the oven, and drizzle with a little more olive oil if desired.
  • Slice, and serve warm.

Saturday, January 25, 2020

Black Bottom Cupcakes

Black Bottom Cupcakes

8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped, or 1/2 cup chocolate chips

1 1/2 cups all-purpose flour
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed light brown sugar
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

- Beat together the cream cheese, granulated sugar, and egg until smooth. 
- Stir in the chopped chocolate pieces. Set aside.

Preheat oven to 350
- In a medium bowl sift together the flour, cocoa powder, baking soda, and salt. 
- In a separate bowl, whisk together the brown sugar, water, oil, vinegar, and vanilla. 
- Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. 
- Divide the batter among the muffin cups, leaving just a couple spoonfuls behind in the bowl (if you’d like to marble the tops, as shown). 
- Spoon a couple tablespoons of the filling into the center of each cupcake, dividing the filling evenly. - Spoon any remaining chocolate batter back over the cream cheese center, if you plan to marble the tops. 
- Use a butter knife inserted only about 1/2-inch into the cupcake to swirl the batters together decoratively. 
- The cupcakes will be almost completely full (90%), which is fine. If you still have batter leftover, make one or two additional cupcakes.
- Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.