Madeleines

Dominique Ansel's Madeleines

INGREDIENTS

8 tbsp unsalted butter

1 tbsp dark brown sugar
2 tsp honey

1⁄2 cup granulated sugar
1⁄2 tsp kosher salt
1 cup all-purpose flour, sifted 

1⁄2 tsp baking powder

3 large eggs, at room temperature

1⁄2 lemon grated lemon zest
1⁄2 orange grated orange zest
As needed nonstick cooking spray
As needed confectioners’ sugar (for serving)

EQUIPMENT

Spatula
Microplane (for grating zests) 

Uncut piping bag
Nonstick mini madeleine pan 

Small sieve


DIRECTIONS

1 day in advance: Make batter

In a large bowl, combine the granulated sugar, salt, flour, and baking powder and mix well with a whisk.

In a medium pot, melt the butter, brown sugar, and honey over low heat. Stir gently with a heatproof spatula to ensure nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.

Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.

Slowly whisk in the warm butter mixture. 

Whisk in the lemon and orange zests. 

Cover with plastic wrap pressed directly onto the surface
Refrigerate overnight to rest.

Day 2: Pipe, Bake, and Serve

Preheat oven to 350 convection

Spray pan
Pipe batter into mold
Place a rimmed sheet pan upside down on the oven rack then place the mold on top and bake the madeleines for about 2 to 2.5 minutes on the center rack. 

When you see the batter puff up in the center, rotate the mold 180 degrees. 

Bake for 2 to 2.5 minutes more, until the sides of the madeleines are golden blonde and the center has set.

Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.

Using a small sieve, sprinkle confectioners’ sugar evenly over the fresh-baked madeleines. Eat immediately (do not wait for more than even a few minutes!).

You can keep the batter in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.

Passion Fruit Margarita

1/2 lime, juiced
1 ounce cointreau
1 ounce tequila
Fruit juice - passion fruit - to taste

Shake in cocktail shaker with ice
Pour into glass with fresh ice

Pretzels

From: https://smittenkitchen.com/2007/02/knotted-and-stacked-disappearing-acts/

Makes 16 full-sized or 32 miniature - I made a half recipe (see below)

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon (half recipe: .5 tbsp) sugar into bowl of electric mixer fitted with a dough hook and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour (half recipe: .5 cup) to yeast, and mix on low until combined. Add salt and 4 cups (half recipe: 2 cups) more flour, and mix until combined, about 30 seconds. 

3. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. 

4. Add another 1/2 cup flour (half recipe: 1/4 cup), and knead on low 1 minute more. If dough is still wet and sticky, add a little more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

5. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

6. Heat oven to 450°F. Lightly spray baking sheet(s) with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

Half Recipe:

1 cup warm water (100°F to 110°F)
.5 tablespoon + 2 tablespoons sugar (for the pot of water)
.5 packet active dry yeast
2.5-3 cups all-purpose flour, plus more for dusting
.5 tablespoon salt
1 teaspoon canola oil
2 tablespoons baking soda
1 large egg
Coarse or pretzel salt

Strawberry Shortcake

https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

Strawberries
6–7 cups quartered strawberries

Whipped Cream
1 cup whipping cream
and 1 tsp gelatin (only if you want to make in advance and have it hold shape)
plus 1 tbsp cold water
3 tbsp caster sugar or fine grain sugar or powder sugar
and 1 tsp vanilla

Biscuits
3 cups flour
1/4 cup granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1 cup cold buttermilk or regular milk
2 Tablespoons heavy cream (or buttermilk)
coarse sugar, for sprinkling

Directions

1. Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. 
2. Make the biscuits: Preheat oven to 425°F. 
3. Mix the flour, granulated sugar, baking powder, and salt together in a food processor. 
4. Whisk or pulse until combined. 
5. Add the cubed butter and cut into the dry ingredients by pulsing several times in the processor. Pulse until coarse crumbs form. Then pour the mixture into a large bowl.
6. Pour milk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. 
7. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. 
8. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles - DO NOT TWIST the cutter (it prevents biscuits from rising properly). Re-roll any scraps until you have about 12 biscuits. 
9. Arrange close together on a lined baking sheet. (Make sure they’re touching - helps them rise)
10. Brush the tops with 2 Tablespoons heavy cream and sprinkle with coarse sugar. 
11. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
12. Make the whipped cream (see instructions below)
13. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Stabilized Whipped Cream Topping *this can be done much more quickly/easily without the gelatin if you don't care about it holding its shape perfectly for an extended period of time

• 1 cup whipping cream
• 1 tsp gelatin
• 1 tbsp cold water
• 3 tbsp caster sugar or fine grain sugar or powder sugar
• 1 tsp vanilla

1. Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
2. The gelatin will bloom and become soft.
3. Place gelatin in a double boiler or microwave for 10 sec interval until all the gelatin granules are dissolved.
4. Set aside to cool but not set. This is very important.
5. Pour the whipped cream into a mixer bowl.
6. Turn the mixer on medium.
7. After a minute – slowly add in the sugar.
8. Once the cream has reached between soft and stiff peaks – add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
9. Now pour the gelatin mixture into the mixer bowl and continue to whip
10. Add the vanilla
11. Do not over beat at this point. You will see the cream will hold stiff peaks.
12. This whipped cream can be used immediately.
13. You can spread it over a cake or pipe as needed.

Pandemic Spreading Chocolate Chip Cookies

http://www.christinamarsigliese.com/2018/01/caramelized-ripple-chocolate-chip-cookies.html

Caramelized Ripple Chocolate Chip Cookies
makes 15 cookies

Ingredients:

• 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

Directions:

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

https://theeverykitchen.com/magnolia-bakerys-chocolate-wafer-icebox-cake/

Ingredients

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

Directions

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.

Confetti Cake by Smitten Kitchen

https://smittenkitchen.com/2017/07/confetti-party-cake/

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