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    Baking School In-Depth: Glazed and Filled Yeasted Doughnuts

    ha scritto per te

    1. In a 4- to 6-quart cast-iron Dutch oven or other heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C). Line several rimmed baking sheets with paper towels.Before you fry, you need to have your oil prepped and ready. That means having it poured to a depth of 2 inches in your pot and at the temperature called for in the recipe (365°F/185°C in the case of our yeasted doughnuts).
    2. Using parchment paper to pick up doughnut holes, transfer doughnut holes in batches to hot oil, letting holes gently fall off parchment into oil. (Do not place parchment in oil.) Fry in batches until golden brown, about 1 minute per side. Using a spider strainer, remove doughnut holes, and let drain on prepared pans.Using parchment helps you easily and safely transfer and lower dough into the hot oil. Bubbles should immediately begin forming around the dough; if not, check the oil’s temperature to ensure it’s hot enough.
    3. Using parchment paper to pick up doughnuts, transfer doughnuts in batches to hot oil, letting doughnuts gently fall off parchment into oil. (Do not place parchment paper in oil.) Fry doughnuts in batches until golden brown, about 1 minute per side. Using a spider strainer, remove doughnuts, and let drain on prepared pans. Fill and glaze as desired. Best served same day.
    While frying, it’s important not to overcrowd the pot, or it’ll reduce the temperature of the oil. In a minute, you’ll turn them to reveal a golden underside. When a yeasted doughnut is fried, it should have a pale ring around its center, known as the “proof line.” This happens because air inside the dough makes the doughnut float just above its midpoint. As a result, the top and bottom fry in the oil while a ring around the middle stays just above the oil level. Once the doughnuts have been turned and fried until golden, you’ll want to transfer them to the prepared pans to cool immediately. LEGGI TUTTO

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      8 Sensational Small-Batch Bakes

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      Whether you’re enjoying a solo cozy night in or celebrating a special occasion with a few friends, small-batch bakes are perfect for baking for a smaller crowd. From savory breads to dark chocolate cakes, these eight scaled-down recipes are sure to satisfy in their perfect portions.

      Cakey on the outside and filled with a mouthwatering center of molten dark chocolate, these lava cakes are the ultimate romantic dessert for two—just in time for Valentine’s Day.

      To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers. 

      In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.

      There’s something so nostalgic about yellow cake with chocolate frosting, and sometimes, there’s just nothing better! These mini cakes will add a pop of color and sweetness to any celebration. 

      We’ve scaled down our Carrot Cake Cheesecake Bars from a large rectangle pan to fit in a smaller square pan for those occasions when you want the classic carrot, pecan, and spiced flavor of carrot cake but need a recipe for a slightly smaller crowd.

      For these Coffee Tres Leches Cakes, luscious mini pound cakes get soaked in the classic trinity of milks, with shots of espresso and coffee liqueur added in for good measure. Topped with meringue and a sticky coffee syrup drizzle, this cake offers custard-like texture with oodles of coffee flavor.

      Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own.

      Cream-filled chocolate sandwich cookie fans, this Black Cocoa Cookies and Cream Cake is for you! Rich black cocoa mixes with espresso powder for a delightful chocolate kick, and a creamy cookie-filled frosting sweetly finishes it. Find the Nordic Ware Charlotte Cake Pan and our book, Another Bundt Collection, in our store here! LEGGI TUTTO

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      Pain Au Chocolat

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      What’s better than a croissant? A croissant filled with rich, decedent chocolate! Flaky, buttery, and oozing chocolate, this Pain Au Chocolat recipe will be one you will want to make again and again. ⅓ cup (80 grams) water 6 tablespoons (72 grams) granulated sugar, divided 2¼ teaspoons (7 grams) active dry yeast 4½ cups (572 […] LEGGI TUTTO

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      Easy Slow Cooker Peanut Clusters

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      These Easy Slow Cooker Peanut Clusters are deliciously salty-sweet and packed with peanuts. This recipe makes more than 6 dozen, so there’s plenty to share for the holidays.
      Easy Slow Cooker Peanut Clusters
      This post was originally published 10/30/2009.
      This recipe is our family favorite that I’ve been making for more than a decade. I first posted it here in October 2009, just one month into my first year of blogging. It comes from our family friend, Ms. Bobbie Ivey. She was a special lady who was well known for her confections in our home town. She would sell them during Easter, Thanksgiving, and Christmas holidays.
      These peanut clusters were one of her most popular sweets. They appeal to all ages. In fact, my mom just made batch this week for the children’s program at her church. They are old-fashioned and hearty – so simple to whip up for a big gathering, and one batch makes 150 small clusters, or 75 large.

      Candy-coated.
      Confectioners’ coating goes by many names: almond bark, candy coating, or you may recognize name brands like Candiquik. You can usually find it in 24 oz. blocks at the grocery store in the baking aisle next to the chocolate chips. You’ll need two packages of chocolate, and two of vanilla.

      Break up the blocks of candy and place them in a large slow cooker. Turn the crockpot to low and cover with the lid. Stir occasionally until the candy is completely melted and smooth.
      You may be asking – why not use real chocolate bars? I asked this same question before I made my first batch so long ago. So, I tried a batch with semisweet chocolate and the end result was just too rich and very expensive. The cocoa powder in the chocolate candy coating is just enough flavor without being aggressive. And the vanilla coating adds a creaminess. The creamy flavor is a big part of what draws you in, contrasting the salty peanuts.

      The peanuts.
      When the candy is melted add the peanuts. You’ll need two 16 oz. containers of roasted, salted peanuts, and two roasted, unsalted. Now, sometimes I’ll just use what I have on hand. Which may be 3/4 salted peanuts and 1/4 unsalted. Or any ratio thereof. Do try to use at least 1/4 unsalted peanuts give these clusters balanced flavor. Some brands of roasted peanuts are very salty, indeed.

      Stir until all the peanuts are coated and turn the slow cooker to WARM. Setting the temp to warm ensures the candy stays melted while you dip.
      You’ll notice when you stir everything together, that the candy coating is more like a dressing for the peanuts. It’s just enough melted candy to hold all those peanuts together.

      Cover a large work surface with parchment paper (or waxed paper) and – get to dippin! These days I use a cookie scoop to make uniform clusters. Two dips with this scoop make one large cluster. A standard trigger ice cream scoop makes them a little too large, unless you’re aiming for jumbo clusters.

      Candy coating sets up more quickly than chocolate at room temperature (about 70F). When the clusters lose their shine and become matte, peel them off the paper and store airtight. If storing them in Tupperware, separate layers with waxed paper.
      I always love revisiting this recipe. It’s easy and inexpensive considering the high yield, and everybody loves them. I hope you will too.
      (Check out another of our friend Bobbie’s recipes here: Strawberry Delight)

      Easy Slow Cooker Peanut Clusters

      Heather Baird

      This high yield recipe is quick and easy, perfect when you need a crowd-pleasing candy – it’s thrifty too! We always have a batch on the dessert buffet next to the fudge and bourbon balls at Christmastime. Two or four large clusters, packaged in cellophane and tied with festive ribbon makes a lovely homespun gift.

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      Prep Time 30 minsCook Time 35 mins1 hour setting time 1 hrTotal Time 2 hrs 5 mins

      Course DessertCuisine American

      Servings 75

      Equipmentslow cooker largeparchment papercookie scoop optional
      Ingredients US CustomaryMetric 24 oz. package chocolate candy coating (chocolate almond bark)24 oz. package vanilla candy coating (white almond bark)32 oz. dry roasted salted peanuts two 16 oz. containers32 oz. dry roasted unsalted peanuts two 16 oz. containers
      Instructions Place both chocolate and vanilla candy coating in a large slow cooker and turn to low setting. Cover with the lid.Stir occasionally to encourage even melting of the candies. Stir mixture until both candies are combined with no white streaks of candy remaining.Pour peanuts over the mixture and stir until peanuts are coated. Turn slow cooker to WARM setting.Drop by spoonfuls onto parchment or wax paper. Scoop heaping tablespoons for 150 small clusters, or two heaping tablespoons for 75 large. Allow to set completely, approximately 1 hour.Store candies air-tight in Tupperware between sheets of waxed paper, or package in cellophane bags with twist ties or ribbon for gifting.Candy will keep well airtight for up to 2 weeks, or longer if refrigerated.
      NotesUse a cookie scoop (4 teaspoon capacity) and scoop two level scoops for the perfect size large cluster. 
      I think these clusters are perfect as-is, but if you’d like to boost the chocolate flavor, add 1 cup of semisweet chips to the melted candy coating. Mix until melted, then pour in peanuts. This will help temper the semisweet chocolate, and avoid any clouding (fat bloom).
      You could make these with real chocolate bars; however, the end result will be very rich, and you’d need 21 bars (4 oz. each) for the required 84 oz. Very expensive these days.

      Keyword candiquik, candy coating, christmas candy, confectioners’ coating, dry roasted salted peanuts, millionaire candy, old fashioned peanut clusters, roasted unsalted peanuts, slow cooker peanut clusters

      You may also enjoy: LEGGI TUTTO

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      Perfectly Moist Chocolate Muffins

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      Moist, chocolatey and delicious – these easy chocolate muffins are sure to become a favorite with all your friends and family. The perfect breakfast or snack, this recipe is better than the bakery!
      Love chocolate? You HAVE to try my Ridiculous Chocolate Cake. It’s everyone’s favorite!

      Table of Contents

       What’s the Secret to Moist Chocolate Muffins? 
      Big, rich, moist double chocolate muffins, like the kind you see at the bakeries are really easy to make at home. The are a decadent treat with a cup of coffee or milk in the morning, or even rich enough to be enjoyed as a dessert. I use a combination of whole milk and full fat sour cream in this recipe, along with oil to really make these the most moist muffins ever. Also I share some tips and tricks below that really make this chocolate muffin recipe the best!

      What You’ll Need To Make Chocolate Muffins:
      All purpose flourUnsweetened cocoa powderBaking sodaKosher saltGranulated sugar. I have made these muffins with light brown sugar as well. I haven’t noticed a difference in taste, but the texture is a bit heavier. Whole milkOptional – instant coffee granulesSour cream. If you don’t have sour cream you can use buttermilk as a substitute. But don’t use buttermilk as a sub for the whole milk! You could also use plain Greek Yogurt as well. Large eggsVanilla extract Vegetable oil or Canola oil. You could use melted butter in place of the oil, but this can end with a slightly drier texture, in that butter has water content and oil does not. In the baking, the water will absorb and evaporate, taking moisture along with it. Semi-sweet chocolate chips. You could even use chocolate chunks, chopped chocolate, or mini chocolate chips.

       How to Make Chocolate Muffins 
      Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set aside.In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.Serve warm or at room temperature.
      Equipment You Will Need:
      Muffin tin. I use a standard sized muffin tin for this recipe that yields 16 muffins. You can bake jumbo muffins using this recipe if you prefer. You will need to increase the bake time to 25 – 30 minutes. You can also make mini muffins suing this recipe. Just line the pan with mini muffin liners and bake for 10 minutes. Large cookie scoop. I find that using a cookie or ice cream scoop to portion out the dough makes filling cupcake liners very easy!Good Chocolate. I love my Callebaut chocolate chips, and they are perfect in this recipe. Cupcake Liners. I love these parchment paper liners that I get on Amazon. If you prefer not to use liners, make sure you are coating the muffin cups in the pan with nonstick spray. 

      Tips For Success
      Use room temperature ingredients! These muffins work best if baked with all room temperature ingredients. The bake time will be more exact, as well as they will raise and create even domes if all the ingredients are the same temperature.Don’t over mix. The key to this recipe, as with most baking recipes is don’t over-mix the batter.To create the most tender muffins you don’t want too much gluten to form creating chewy, gummy, and tough muffins. Think about the texture of a muffin: you want a very moist crumb. Don’t over mix!You can add coffee granules for a deeper chocolate flavor. You see with a lot of chocolate cake recipes the use of coffee. And it’s an option here! You shouldn’t really be able to taste the coffee, it will just enhance the flavor of the chocolate. When I use coffee in this recipe I stir it into the milk and dissolve it, before mixing the wet ingredients.  If you are looking to really amp up the chocolate in this recipe use dark or dutch process cocoa powder for a more intense chocolate base. And of course, don’t over-bake these. When the tops are just set, they will be done baking. You can insert a toothpick in the center to check. A few moist crumbs should stick to the toothpick. The longer you leave them in the oven after that, the drier they will get. How To Make Muffins Less Dry? This is a common problem with chocolate muffins especially and it’s an easy fix! Make sure to measure your cocoa powder and flour properly, using the spoon and sweep method. Also like I said before don’t over bake!

      How to Store Them
      These muffins are great if stored at room temperature in an airtight container for up to 3 days. You can also freeze them in an airtight container in the freezer for up to 30 days for best freshness. 
      More Muffin Recipes to Try:

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      Perfectly Moist Chocolate Muffins

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 20 minutes

      Total Time: 30 minutes

      Yield: Yield: 16 standard sized muffins

      Category: Muffins

      Method: Oven

      Cuisine: Breakfast

      Description

      These Perfectly Moist Chocolate Muffins are the perfect sweet treat with coffee!!

      Ingredients

      Scale
      1x2x3x

      1 3/4 cup all purpose flour
      2/3 cup unsweetened cocoa powder
      1 teaspoon baking soda
      1 teaspoon kosher salt
      1 cup granulated sugar
      1/2 cup whole milk, room temperature
      Optional – 1 tablespoon instant coffee granules *see note
      3/4 cup sour cream, room temperature
      2 large eggs, room temperature
      2 teaspoons vanilla extract 
      1/2 cup vegetable oil
      2 cups semi-sweet chocolate chips

      Instructions

      Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
      In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
      In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.
      Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.
      Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.
      Serve warm or at room temperature.

      Notes

      *Instant coffee in this recipe will enhance the chocolate flavor. If using, dissolve the granules into the milk before mixing the wet ingredients together. 
      Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days

      Keywords: cookies and cups, chocolate muffins, muffin recipe

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      Best Chocolate Brownies

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      Method

      1 Preheat oven and line baking pan: Preheat oven to 325°F (160°C), with a rack in the lower third of the oven.
      Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they’re done.
      2 Heat butter, cocoa, sugar, salt in a bowl over simmering water: Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water.
      Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch.
      Remove the bowl from the skillet and let it cool down a bit, from hot to warm.
      3 Stir in almond extract, eggs, flour, beat with spoon, add pecans: Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition.
      Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon.
      Mix in the pecans.
      4 Pour batter into lined pan: Pour the batter into the prepared lined pan and smooth the surface evenly.
      5 Bake: Bake 25 minutes at 325°F (160°C), or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Cool completely on a rack.
      6 Cut: When the brownies have completely cooled, lift up the sides of the foil or parchment liner to remove them from the pan. Place the brownies on a cutting board and cut into squares or rectangles.

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      Super Easy, Super Moist Chocolate Cupcakes

      ha scritto per te

      Cupcakes:
      1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
      2 Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
      3 Mix wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
      4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
      5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
      6 Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
      7 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
      Frosting:
      While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
      To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like. LEGGI TUTTO