Baking Week 1

Lemon blueberry Pound Cake-Monday

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs
1 large egg white
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) lemon yogurt
GLAZE:
1-1/4 cups confectioners’ sugar
2 tablespoons lemon juice

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Lemon Bars

Ingredients cookie bottom:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla

Lemon top:
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
4 eggs

Directions cookie bottom:
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
Lemon top:
In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Apple Pie -Tuesday

Crust:
2 cups all purpose flour
½ teaspoon of salt
1 table poon of sugar
1 and a ½ sticks of butter or 12 tablespoons
½ cup of ice water
Filling:
8 cups sliced apples (about 6 large apples, approx 2 lbs, cut ¼” thick)
½ cup (115g) packed brown sugar
¼ cup (30g) all-purpose flour
1 tsp ground cinnamon

Preheat oven to 425F and start by preparing the crust.
Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Do 2x for top and bottom crust.
Roll each part out in between 2 sheets of wax paper to about 11″ in diameter. Fit one onto pie plate. Set aside.
Toss the apples, brown sugar, cinnamon and flour together. Pour into pie plate.
Cut some shapes out of top pastry piece (if desired) and place over pie. Press and crimp the edges together. Cut some slits if needed.
Bake at 425F for 15 minutes, then reduce oven temperature to 375F and bake for another 30 minutes or until crust is golden brown and filling starts to bubble. Let cool for 2 hours before serving.
Marshmallow Bars
3 tablespoons butter
1 teaspoon vanilla extract
4 cups miniature marshmallows
4 cups crisp rice cereal
2 cups oreos crushed

Coat a 9 x 13 inch pan with spray oil or margarine.
In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal and crushed oreos when the marshmallows have melted; stir until cereal and oreos are coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
Let set for 2 to 3 hours. Cut into squares.

Red Velvet Cupcakes with Cream Cheese Frosting-Wednesday

1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

The cupcakes
Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
The Frosting
Beat the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix.
Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Chai Latte Cupcake w/ Espresso Fudge Frosting-Wednesday

Cupcake:
1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
Frosting:
1 1/2 tsp. instant espresso powder
2 tsp. vanilla extract
3 sticks unsalted butter, at room temperature
2 1/2 c. powdered sugar, sifted
Fudge for drizzle
DIRECTIONS:
In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine espresso powder and vanilla extract and stir with a fork until espresso is dissolved.
In the bowl of a stand mixer, beat butter until smooth. Scrape down sides of bowl and add sugar, no more than 1 cup at a time, beating first on low and increasing mixer speed to high. Scrape down sides of bowl and continue adding sugar and mixing until frosting is smooth. Add espresso mixture and continue to beat until frosting looks light and fluffy, 1 to 2 minutes more. Top With Fudge.

Vanilla Bean Cupcakes with Buttercream Frosting

Cupcakes:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 vanilla bean
2 teaspoons vanilla extract
1 1/2 cups whole milk

Frosting:
1 cup (2 sticks) unsalted butter, softened
1 vanilla bean
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted
Sprinkles, for decorating (optional)

Cupcakes:
Preheat the oven to 350°F. Line cupcake tins with wrappers.

In a medium bowl, sift together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time then add the scraped vanilla bean seeds and vanilla extract and beat until combined.

Alternately add the flour mixture and milk, beginning and ending with the dry ingredients, and beat just until the batter is combined.

Fill each cupcake cup 2/3 full with batter then bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting.

Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and b eat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.)

Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve.

NOTES:

Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow).

If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.

If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Chocolate Cupcakes

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract
Frosting:
1 cup (2 sticks) unsalted butter, softened
1 vanilla bean
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted
Sprinkles, for decorating (optional)

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.

Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and beat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.) Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve.

NOTES:
Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow).

If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.

If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Crunchy Chocolate chip Cookies-Thursday

2 1/4 cups all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, very soft
1 cup white sugar
1/2 cup light brown sugar
1 large egg
2 tablespoons milk
1 1/4 teaspoons vanilla extract
2 cups semisweet chocolate chips

Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

Chocolate Chip Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips

Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cake Decorating

Vanilla Buttercream-Friday

1 cup (2 sticks) unsalted butter, softened
1 vanilla bean (can add another half teaspoon of extract if no vanilla bean)
1 1/2 teaspoons vanilla extract
2 Tablespoons heavy cream
3 cups confectioners’ sugar, sifted