Peach Salsa

This was my very first canning endeavor and it was easier than I thought it would be. I do suggest though at least quadrupling the recipe when canning to make your efforts worth while.

Cook’s Note: If you don't have peaches, substitute any yellow-orange fruit, including mangoes, pineapples, or papaya.

Peeling Peaches Tip: Using a knife, score the bottoms of the peaches with an X pattern. Bring a pot of water to a roiling boil, add the peaches and parboil for 60 – 90 seconds. Plunge the peaches into an ice water bath and the skins should peel right off. Use the X you made on the bottom of the peaches to peel them.

Peach Salsa

Ingredients:

2 ripe but firm peaches, peeled, pitted and chopped coarse

1 small red bell pepper, cored, seeded and sliced thin

1 small red onion, diced

¼ C chopped fresh parsley leaves

1medium clove garlic, minced

¼ C pineapple juice

6 T lime juice

1 medium jalapeño chile or other medium hot pepper, minced

Salt and ground black pepper to taste

Directions:

Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

For Canning:

If you plan on preserving the salsa, skip the refrigerator and immediately place into hot, sterile pint jars with 1/2 inch head space. Don’t forget to gently shake the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the band finger tight before placing the jar into the boiling water. The pints should be processed with at least one inch of water above the lids.

Process in a water bath canner for:

20 minutes < 1000 feet above sea level
25 minutes 1001 – 5999
30 minutes for another over 6000 ft

Makes about 3 cups

Source: Adapted from Cook’s Illustrated, July 1996 & Home Ec 101

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Baklava

I LOVE baklava and I have wanted to make it for years now. I finally got up the courage make it a few days ago and I am SO glad I did. Yes, homemade baklava is super time-intensive but I would argue that it is well worth the time. It’s such a delicious and impressive dessert that’s perfect for fall.

Cook’s Note: A straight-sided traditional (not nonstick) metal baking pan works best for making baklava; the straight sides ensure that the pieces will have nicely shaped edges, and the surface of a traditional pan will not be marred by the knife during cutting, as would a nonstick surface. If you don’t have this type of pan, a glass baking dish will work.

Make sure that the phyllo is fully thawed before use; leave it in the refrigerator overnight or on the countertop for four to five hours. When assembling, use the nicest, most intact phyllo sheets for the bottom and top layers; use sheets with tears or ones that are smaller than the size of the pan in the middle layers, where their imperfections will go unnoticed.

Baklava

Ingredients:

Sugar Syrup

1 ¼ C granulated sugar

¾ C water

1/3 C honey

1 T lemon juice

3 strips lemon zest, removed in large strips with vegetable peeler

1 cinnamon stick

5 whole cloves

1/8 t table salt

Nut Filling

8 ounces blanched slivered almonds

4 ounces walnuts

1 ¼ t ground cinnamon

¼ t ground cloves

2 T granulated sugar

1/8 t table salt

Pastry and Butter

1 C unsalted butter, melted

1pound frozen phyllo, thawed

Directions:

For the sugar syrup: Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in airtight container up to 4 days.)

For the nut filling: Pulse almonds in food processor until very finely chopped, about twenty 1-second pulses; transfer to medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.

To assemble and bake:

Brush 13- by 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.

Place one phyllo sheet (from wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from wider stack), brushing each with butter.

Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from narrower stack) and dab with butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.

Use palms of hands to compress layers, working from center outward to press out any air pockets. Spoon 4 tablespoons butter on top layer and brush to cover all surfaces. Use a bread knife or other serrated knife with pointed tip in gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts. (Cut on bias into eighths on both diagonals.)

Bake until golden and crisped, about 1 ½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

Source: Adapted from Cook’s Illustrated, March 2004

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Triple Chocolate Mousse Cake

My hubby, Curtis, and I recently turned the big 3-0. My birthday is 12 days before his and every year it’s fun being the “older woman” for those few days. J Curtis loves everything chocolate—especially deep, dark, rich chocolate. So for his 30^th birthday I wanted to make an amazing cake that would satisfy each of his chocolate cravings. This cake was an absolute home run! Everyone and I mean everyone LOVED this cake…including me (I’ve said before on my blog that I’m not really a chocolate fan). My favorite layer of the cake was the bottom; it was sort of like a flourless chocolate cake that tasted like a smooth chocolate truffle.

The key to making this a stand-out cake is the chocolate—you do not want to skimp on the chocolate. I would suggest using Ghirardelli for the bittersweet chocolate and either Ghirardelli or Guittard Choc-Au-Lait White Chips for the top layer (you can find all of these products at Cost Plus World Market).

I found that there were 3 cooking tools that helped make this such a successful cake:

9-inch Springform Pan

Off-Set Spatula

Cheese Wire

Triple Chocolate Mousse Cake

Ingredients:
For the bottom layer:
6 T unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz good-quality bittersweet chocolate, finely chopped
1½ t vanilla extract
4 large eggs, separated
Pinch of salt
1/3 C light brown sugar, packed

For the middle layer:2 T cocoa powder
5 T hot water
7 oz good-quality bittersweet chocolate, finely chopped
1½ C heavy cream
1 T granulated sugar
Pinch of salt

For the top layer:¾ t powdered gelatin
1 T water
6 oz white chocolate, finely chopped
1½ C heavy cream

For garnish:
Chocolate curls or shavings

Directions:

For the bottom layer:

Butter the bottom and sides of a 9-inch springform pan. Next line the pan with parchment paper cut to fit the bottom of the pan. Center a rack in the oven and preheat to 325˚ F.  

Combine the butter and chocolate in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Once the chocolate mixture has cooled slightly, whisk in the vanilla and egg yolks. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps.  Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain (be sure to get the chocolate from the very bottom of the bowl folded in). Pour the batter into the prepared springform pan and smooth the top with an off-set spatula.

Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing very gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. If you’re not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.

For the middle layer:

Whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.

Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any smears.  Refrigerate for at least 15 minutes while preparing the top layer.

For the top layer:

Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan.  Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 3 hours. If you’re going to chill the cake over night, cover it with foil but take caution to NOT let the foil touch the top of the cake!

For serving:

Gently run a paring knife around the edge of the springform pan. Carefully release the cake from the spring form. If you don’t feel comfortable removing the cake from the bottom of the springform pan, then don’t (I didn’t)!

Garnish the top of the cake with either chocolate curls or shavings. Place the cake on a pedestal for cutting. I HIGHLY recommend using cheese wire (held taunt) to make each cut, this keeps it very clean. If you don’t use cheese wire, then uses a long, thin knife and wipe the blade after each cut.

Source: adapted from Cook’s Illustrated, November/December 2009

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Corn Chowder

While growing up in Connecticut, every summer family celebration included delicious corn on the cob from Rogers Orchards. Here in Arizona the only corn that’s grown locally is earmarked for livestock consumption…definitely not appetizing. So, frozen corn it is while I live in Arizona.   

Even though this recipe uses frozen verses fresh corn, the chowder brings out the best in the corn. My husband, who doesn’t normally like soup for dinner because it’s never filling enough, said that this soup was refreshingly hearty and filled you up like a good stew would.

Corn Chowder

Ingredients:

7 C frozen corn (or good quality fresh corn stripped form the cob)

3 T unsalted butter

1 onion, chopped fine

4 slices bacon, halved lengthwise then cut into 1/4 inch pieces

2 t minced fresh thyme

Salt and pepper

¼ C all-purpose flour

5 C water

¾ pound red potatoes, cut into 1/2 inch pieces

1 ¼ C half-and-half

Sugar

3 T chopped fresh basil

Instructions:

Melt butter in Dutch oven or large pot over medium heat; add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.

Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add half-and-half and return to simmer. Remove pot from heat and season to taste with salt, pepper, and up to 1 tablespoon sugar. Serve, sprinkling with basil.

Makes 6 servings

Source: Adapter from July, 2011 Cook’s Illustrated

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Perfect Chocolate Chip Cookies

I think every mother, or aspiring mother, strives to find the world’s best chocolate chip cookie recipe, thereby crowning herself the “World’s Best Mother”. Like Monica in a classic Friends episode, I too searched for the world’s best recipe. I thought I had already succeeded with Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie recipe, as I’ve made that recipe countless times for different people and they all agreed that the cookies were amazing. I never imagined another recipe could replace them as the best, but this recipe for the Perfect Chocolate Chip Cookie blows them out of the water, and the folks at Cook’s Illustrated have literally outdone themselves. Browning the butter and using a larger than usual quantity of brown sugar elevates this cookie to new heights with it’s rich, buttery, toffee undertones contrasted with an intensely rich yet balanced chocolaty sensation coming from the chips.

At the risk of sounding cliché, I seriously have the world’s greatest mom. She sacrificed a career that she loved and was respected in for something she loved even more – staying home with her children. Unfortunately, growing up she made – and I’m not going to sugar coat things here – a pretty terrible chocolate chip cookie. She’d use the basic Tollhouse recipe, but instead of using softened and creamed butter, the butter would go in the microwave until it was melted. This yielded hard, flat disks that crunched loud enough when I bit into them that they were heard clear across the room. (I now know melting the butter didn’t work for her because there wasn’t enough brown sugar to soften the mixture, but that’s beside the point.) Although her cookies were less than desirable, my three siblings and I were exuberant whenever she would have them ready when we came home from school. I still remember when I was five years old, coming home in tears after my first experience with the unthinking cruelty of a close friend. I poured my heart out to my mom over one of her cookies and a glass of milk and slowly but surely began to feel better. I didn’t realize it then, but it wasn’t the cookie that made the world’s greatest mom, it’s the way my mom shared them that naturally led to a lifelong association of chocolate chip cookies with warmth, love, and comfort.

My own “World’s Greatest Mom” title may still be in the making, but it doesn’t hurt that now I actually do have the most perfect chocolate chip cookie recipe to make for my kids all thanks to Cook’s Illustrated. J

Look at that crackle!

My daughter, Mia. I think it's safe to say here that she loves these cookies!

A scrumptious mountain of the perfect chocolate chip cookies.

Perfect Chocolate Chip Cookies

Cook’s Note: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

Ingredients:

1 ¾ cups unbleached all-purpose flour (8 3/4 ounces)

½ teaspoon baking soda

14 tablespoons unsalted butter (1 3/4 sticks)

½ cup granulated sugar (3 1/2 ounces)

¾ cups packed dark brown sugar (5 1/4 ounces)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 ¼ cups semisweet chocolate chips or chunks (I used Ghiradelli’s Bittersweet Chips)

¾ cup chopped pecans or walnuts, toasted (optional)

Directions:

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes 16 Cookies

Source: May, 2009 Cook’s Illustrated  

Mia's Birthday Party Cupcakes

I can not believe my little one turned 1! It seems like just yesterday she was born, and I have no idea where this past year has gone to!

Mia’s birthday cupcake was going to be the first taste of cake she’s ever had, and I didn’t want to go too wild so I stuck to vanilla and chocolate. Both cupcakes were super yummy, but the chocolate ones stole the show. And finally, the frosting was perfect…not too sugary, and it whipped up light.

These cupcake toppers were my favorite element of her party. We call this Mia's "super smile".

Mia being sung to.

Mia enjoying her cupcake!

Yellow Cupcakes

Cook’s Note: These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.

Ingredients:

1 ½ C unbleached all-purpose flour (7 1/2 ounces)

1 C granulated sugar (7 ounces)

1 ½ t baking powder

½ t table salt

8 T unsalted butter (1 stick), room temperature

½ C sour cream

1 large egg, room temperature

2 large egg yolks, room temperature

1 ½ t vanilla extract

Directions:

Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

Makes 12 Cupcakes

Source: Cook’s Illustrated

Dark Chocolate Cupcakes

Cook’s Note: This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, but let them come to room temperature before serving.

Ingredients:

8 T unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate, chopped

1/2 C Dutch-processed cocoa (1 1/2 ounces)

3/4 C unbleached all-purpose flour (3 3/4 ounces)

1/2 t baking soda

3/4 t baking powder

2 large eggs

3/4 C sugar (5 1/4 ounces)

1 t vanilla extract

1/2 C sour cream (4 ounces)

1/2 t table salt

Directions:

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Makes 12 Cupcakes

Source: America’s Test Kitchen

Quick & Rich Vanilla Frosting

Cook’s Note: This makes enough frosting for a two-layer, 8- or 9-inch cake or a 9 by 13-inch sheet cake. For a three-layer cake, increase the heavy cream to 3 tablespoons, the butter to 3 sticks, and the confectioners' sugar to 3 cups. Be sure to use unsalted butter here or your frosting will taste salty.

Ingredients:

2 T heavy cream

1 t vanilla extract

Pinch table salt

1 ½ C unsalted butter, softened

2 ½ C confectioners' sugar

Directions:

Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.

To Make Ahead:

The frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using, let stand at room temperature to soften, then whisk briefly to re-fluff.

Makes about 3 cups.

Source: Cook’s Illustrated

Raspberry Streusel Bars

In the evenings my hubby teaches an LSAT prep course and I try to send treats with him once a week. This past week I made these for his students and they loved them…so much so that the entire pan was eaten! Luckily I stole a taste of one before he walked out of the door with them.

Raspberry Streusel Bars

Cook’s Note: This recipe can be made in a standing mixer or a food processor. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves. If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling. The bars are best eaten the day they are baked but can be kept in an airtight container for up to 3 days (the crust and streusel will soften slightly with storage).

Ingredients:

2 ½ C unbleached all-purpose flour (12 1/2 ounces)

2/3 C granulated sugar (about 4 3/4 ounces)

½ t table salt

16 T unsalted butter (2 sticks) plus 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature

1/4 C packed brown sugar (1 3/4 ounces), light or dark

1/2 C rolled oats (1 1/2 ounces), old-fashioned

1/2 C pecans (2 ounces), chopped fine

3/4 C raspberry preserves (8 1/2 ounces)

3/4 C fresh raspberries (3 1/2 ounces)

1 T lemon juice from 1 lemon

Directions:

Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.

In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)

Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.

Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.

Makes twenty-four 2-inch squares

Source: Cook’s Illustrated

Wicked Good Boston Cream Pie

Boston Cream Pie: fluffy cake, creamy custard, and rich chocolate ganache—what’s not to love?!? I’ve always loved Boston Cream Pie, and I have wanted to make one for a while now and man am I glad that I did! I made this for Sunday family dinner and everyone seemed to love it…and so what if I messed up a little on spreading the chocolate ganache, it was delicious none the less.

Have you ever wondered about the history of Boston Cream Pie like I have? I found this article both informative and interesting.

 

Wicked Good Boston Cream Pie

Ingredients:

For the pastry cream:
2 cups half-and-half
6 large egg yolks
1/2 cup (3 1/2 ounces) sugar
Pinch table salt
1/4 cup unbleached all-purpose flour
4 tablespoons cold unsalted butter, cut into four pieces
1 1/2 teaspoons vanilla extract

For the cake:
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon table salt
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups (10 1/2 ounces) sugar

For the glaze:
1/2 cup heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped fine

Directions:

For the pastry cream:
Heat half-and-half in medium saucepan over medium heat until just simmering.  Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth.  Add flour to yolk mixture and whisk until incorporated.  Remove half-and-half and, whisking constantly, slowly add 1/2 cup to yolk mixture to temper.  Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute.  Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.

Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes.  Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated.  Strain pastry cream through fine-mesh strainer set over medium bowl.  Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.

For the cake:
Adjust oven rack to middle position and heat oven to 325 degrees.  Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment.  Whisk flour, baking powder, and salt together in medium bowl.  Heat milk and butter in small saucepan over low heat until butter is melted.  Remove from heat, add vanilla, and cover to keep warm.

In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes.  Remove mixer bowl from stand.  Add hot milk mixture and whisk by hand until incorporated.  Add dry ingredients and whisk until incorporated.

Working quickly, divide batter evenly between prepared pans.  Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.

Transfer cakes to wire rack and cool completely in pan, about 2 hours.  Run small plastic knife around edge of pans, then invert cakes onto wire rack.  Carefully remove parchment, then reinvert cakes.

To assemble:
Place one cake round on large plate.  Whisk pastry cream briefly, then spoon onto center of cake.  Using offset spatula, spread evenly to cake edge.  Place second layer on pastry cream, bottom side up, making sure layers line up properly.  Press lightly on top of cake to level.  Refrigerate cake while preparing glaze.

For the glaze:
Bring cream and corn syrup to simmer in small saucepan over medium heat.  Remove from heat and add chocolate.  Whisk gently until smooth, 30 seconds.  Let stand, whisking occasionally, until thickened slightly, about 5 minutes.

Pour glaze onto center of cake.  Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides.  Chill finished cake 3 hours before slicing.  Cake may be made up to 24 hours before serving.

Yields 10-12 servings.

Source: Cook’s Illustrated, March/April 2011