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/

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