Snickerdoodles

Yields: 24 large cookies

 Ingredients

 1 cup butter

 1 1/2 cups sugar

 2 large eggs

 2 3/4 cups flour

 2 teaspoons cream of tartar

 1 teaspoon baking soda

 1/4 teaspoon salt

 3 tablespoons sugar

 3 teaspoons cinammon

Method


  1. Preheat oven to 350°F.
  2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  4. Blend dry ingredients into butter mixture.
  5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
  8. Coat by gently rolling balls of dough in the sugar mixture.
  9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
  10. Remove from pan immediately.

http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

Homemade Nutella

Yields: Two jars (about 1 cup each)
Ingredients
  • 1/3 cup (40g) whole almonds

  • 1 1/3 cup (160g) hazelnuts

  • 1 3/4 cup (400g) whole milk 

  • 7/8 cup (60g) powdered whole milk

  • 3 tablespoons (40g) mild-flavored honey

  • pinch of salt

  • 6 ounces (170g) bittersweet or semisweet chocolate, chopped

  • 5 ounces (140g) milk chocolate, chopped (use one that's at least 30% cacao solids)
Method

Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.
While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.
In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.
Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.
In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. (I have a brand new one and even after five minutes, there were little bits of nuts in mine, which is normal.)
Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.
Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.
(The original instructions here said to strain the paste, which I didn’t do because I don’t mind the little bits of toasted nuts, but you can.)
Transfer the mixture into two jars and refrigerate until ready to use.
Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.

http://www.davidlebovitz.com/homemade-nutella-recipe-chocolate-hazelnut-spread/

Key Lime Tart

Adapted from Ina Garten
Tart Shell*
3/4 cup (1.5 sticks) unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
Filling
4 limes at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt
Method
Preheat the oven to 350°F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175°F, or just below a simmer. Remove from the heat and set aside.
Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.
* I made one change: I found the mixture to be very crumbly, so I added an egg to hold it together, which is a fairly typical inclusion in tart crusts. After that, it rolled out perfectly.
https://smittenkitchen.com/2006/09/in-praise-of-the-pocket-sized/

Moist & Fluffy Devils Food Cake

Ingredients

 2 cups cake flour or sifted all purpose flou
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
¾ cup unsweetened cocoa powder
2 cups sugar
1 cup hot coffee
1 cup canola oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla

 WHITE FROSTING (enough for 2 layer cake)
4 cups confectioners suger
2 sticks butter, softened
3 tablespoons heavy whipping cream
½ tablespoon vanilla extract
Method
  1. Preheat oven to 325
  2. In a large bowl whisk together dry ingredients.
  3. Add coffee, oil and buttermilk and mix until combined.
  4. Add eggs and vanilla and mix for another 2 minutes.
  5. Pour batter into two greased and floured 9-inch round baking pans.
  6. Bake for 30 minutes.
  7. Let cool in pans until warm and then remove from pans and allow to cool completely on a cooling rack.
  8. While cakes are cooling prepare frosting by creaming butter with a mixer.
  9. Slowly add in powdered sugar until mixture is thick, creamy and well combined.
  10. Mix in heavy whipping cream and vanilla extract.
  11. Frost cooled cakes.
  12. Serve.


http://divascancook.com/moist-devils-food-cake-recipe-scratch-easy-chocolate-cake/

Tres Leche Cake

Ingredients

For the cake:

Vegetable oil

6 3/4 ounces cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon kosher salt

4 ounces unsalted butter, room temperature

8 ounces sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

For the topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Method

 For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. 

 Add the vanilla extract and mix to combine.

 Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. 

 Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup.

 Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. 

 Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. 

 Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Brownies

  • Ingredients


  • 140 g butter 

  • 200 g dark chocolate 

  • 225 g caster sugar 

  • 60 g cocoa 

  • 1 tsp vanilla essence

  • 2 eggs

  • 60 g plain flour 

  • 1 handful 'After Eight' mints

  • 1 handful peanut M&Ms

  • 1 handful glacé cherries

  • 1 handful chopped toasted hazelnuts

  • 1 handful pecan nuts

  • 1 handful white choc chips

  • 1 handful raspberries

Method

1) Weigh the butter, sugar and chocolate into a microwaveable bowl and nuke for 2 minutes or so, stirring occasionally until the mixture has melted.

2) Preheat the oven to 175°C.

3) Line a 20x20cm baking tin with greaseproof paper, or use a silicon mould. Crack in the eggs and vanilla essence and beat until smooth and glossy

4) Sieve the cocoa and flour into the melted chocolate mix and beat well. Pour into the mould and shake the tin to level out the mix.

5) Arrange plenty of each filling into separate corners of the brownie mix (so each quarter of the brownie tin has a different flavoured brownie) and poke them in so that are partially buried. Bake for 30 mins then remove from the oven and allow to cool fully in the tin.

6) Remove and cut into chunks before sharing, making sure people get a slice of their favourite or a little bit of each ;) Makes 12 brownies


https://sortedfood.com/chocbrownie

Monkey Bread

DOUGH

  • 1 package (2 and 1/4 teaspoons) active dry yeast (recommended: Red Star Platinum)
  • 1/4 cup warm water (110F-115F)
  • 1 and 1/4 cups warm 2% milk (110F-115F, 2% or higher milk fat, no lower)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 cups all-purpose flour (measured correctly)

COATING

  • 3/4 cup unsalted butter
  • 1 and 1/4 cups granulated sugar
  • 1 Tablespoon ground cinnamon
  • 2/3 cup packed light or dark brown sugar
  • 1 teaspoon vanilla extract

VANILLA GLAZE

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Directions:

  1. Make the dough: In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer). By hand add enough remaining flour to form a firm dough. About 5 cups total.
  2. Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. I greased the bowl with cooking spray. Cover tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight.
  3. Make the coating: melt 1/2 cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.
  4. Spray a 10-12 cup bundt pan with cooking spray. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go. If you did not use Red Star Platinum yeast, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature. If you did use Red Star Platinum yeast, move ahead to the next step and bake right away.
  5. Preheat oven to 350F. Melt the remaining 1/4 cup of butter and whisk in the brown sugar and vanilla until combined. Pour the buttery mixture over the dough balls in the bundt pan. Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.
  6. Make the glaze: Simply whisk all of the glaze ingredients together and pour over the bread. You may either cut the bread into generous slices or let everyone pick off the gooey pieces themselves.
  7. Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.
  8. Make ahead tip: This recipe is designed to be made ahead! In step 2, you'll see that the dough needs to rise for at least 8 hours or overnight.


http://sallysbakingaddiction.com/2014/06/30/homemade-monkey-bread-aka-cinnamon-roll-bites/
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