Tuesday, March 6, 2018

Cinnamon Puffs

King Arthur Flour Baker’s Companion
Muffin pan

3 c (12 3/4 oz) unbleached all-purpose flour
1 c (7 oz) sugar
2 1/2 tsp baking powder
1 1/4 tsp ground nutmeg
3/4 tsp salt
2 large eggs
1 1/4 c milk
5 1/3 Tbsp unsalted butter, melted

1/4 c sugar
1/2 tsp ground cinnamon
4 Tbsp unsalted butter, melted

Preheat oven to 350F.

1.  In a mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients.
2. In another bowl, beat the eggs slightly, then add the milk and melted butter.
3. Add the wet mixture to the well in the dry mixture. Stir just until moistened.
4. Line or lightly grease 12 muffin cups. Fill about three-quarters full.
5. Bake for 20-25 minutes, until muffins are golden and springy when touched.
6. While the muffins are baking, combine the sugar and cinnamon topping in a small, shallow bowl. When the muffins come out of the oven, let them cool just until you can pick them up. Dip the tops in the melted butter, then into the cinnamon sugar mixture.

Sunday, March 4, 2018

Perfect All-American Chocolate Butter Cake + Ultimate Chocolate Frosting

This has been my go-to birthday cake for years.

Rose Levy Berenbaum, The Cake Bible
2 9” cake pans

1/2 c + 3 Tbsp unsweetened Dutch-process cocoa (I order this from Penzeys, as it seems to difficult to track down at most grocery stores)
1 c boiling water
3 large eggs, room temp
2 1/4 tsp vanilla
2 1/4 c + 2 Tbsp sifted cake flour
1 1/2 c sugar
1 Tbsp baking powder
3/4 tsp salt
1 c unsalted butter, softened

  1. Preheat oven to 350F. Prepare 2 9-inch cake pans: greased, bottoms lined with parchment or wax paper, then greased again and floured.
  2. In a medium bowl, whisk together cocoa and boiling water until smooth. Cool to room temp.
  3. In another bowl, lightly combine the eggs, 1/4 of the cooled cocoa mixture, and vanilla.
  4. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
  5. Add the butter and the remaining cocoa mixture. Mix on low speed until dry ingredients are moistened.
  6. Increase to medium speed (high if hand mixer) and beat for 1 1/2 minutes. Scrape down the sides.
  7. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
  8. Scrape batter into prepared pans and smooth. Bake 25-35 minutes or until a tester inserted near the center comes out clean and the cake springs back when touched lightly in the center. Should start to shrink from the sides only after removing from the oven. 
  9. Let the cakes cool in the pans on a rack for 10 minutes. Loosen the sides and invert onto greased metal racks. To prevent splitting, reinvert and cool completely.

Ultimate Chocolate Frosting
Martha Stewart


3 ½ c confectioners’ sugar
12 Tbsp unsalted butter, room temperature
2 tsp vanilla extract
1 cup cocoa powder
½ c milk, room temperature
  1. In a small bowl, sift together the confectioners’ sugar and cocoa powder.
  2. Add butter and vanilla. Stir until smooth and free of lumps.
Makes about 3 cups.