Oven Baked Onion Rings

Tangy buttermilk and crushed baked potato chips make a flavorful coating for these big sweet onion rings that brown into a beautifully crunchy shell in the oven.

• Canola oil spray
• 4 cups baked potato chips
• 1/2 tsp. cayenne pepper
• 1 cup low-fat buttermilk
• 1/2 cup plus 2 Tbs. all-purpose flour
• 1/2 tsp. salt, plus more to taste
• 1/4 tsp. freshly ground black pepper
• 1 to 2 large Vidalia onions, peeled

Preheat the oven to 450°F. Coat a baking sheet lightly with cooking spray and set aside.  Place the potato chips in a food processor and process into fine crumbs, about 20 seconds. Transfer to  a shallow bowl, stir in the cayenne, and set aside. In another bowl, combine the buttermilk, 2 Tbs. of the flour, the salt, and pepper and set aside.

Slice the onions into 1/2 -inch-thick rounds and separate into rings, keeping only the large, whole rings (reserve the rest of the onion for other uses). You should have 12 to 14 rings.

Place the remaining 1/2 cup flour in a sealable plastic bag, then add the onions and shake to coat. One at a time, dip the onion rings into the buttermilk mixture, then dip into the potato chip crumbs, coating each ring evenly, and place on the baking sheet. Coat the surface of the rings lightly with canola oil spray and bake until the coating is crisp, about 20 minutes. Season with salt and serve immediately.

Angel Food Cake with Strawberries & Whipped Cream

As an alternative to separating eggs for this cake, you can purchase liquid egg whites at Eggology.com.

For the cake:

• 1-1/2 cups egg whites (from 11 large eggs)
• 4 oz. (3/4 cup plus 2 Tbs.) all-purpose flour
• 1-1/2 cups granulated sugar
• Pinch kosher salt
• 2 Tbs. fresh lemon juice
• 1-1/2 tsp. pure vanilla extract

For the strawberries:

• 3/4 lb. strawberries, hulled and sliced (about 3 cups)
• 2 Tbs. granulated sugar
• 1 Tbs. Grand Marnier (optional)

• Lightly sweetened whipped cream, for serving

Make the cake:

Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and let them warm until they’re a little cooler than room temperature (about 60°F), about 1-1/2 hours. (To speed up this step, set the mixer bowl in a bowl of lukewarm water and stir the whites occasionally; check the temperature frequently.)

Position a rack in the bottom third of the oven and heat the oven to 325°F. Have ready a 10-inch tube pan with removable bottom. Sift together the flour, 1/2 cup of the sugar, and the salt; set aside.

Add the lemon juice to the egg whites and beat on medium-low speed until the mixture is quite frothy and has increased a little in volume, 1 to 2 minutes. Increase the speed to medium and slowly, about a tablespoon at a time, add the remaining 1 cup of sugar. Continue beating until the whites thicken and form soft droopy peaks when the beater is lifted, 6 to 7 minutes from when you began adding sugar. Do not beat the whites until stiff. In the final minute or so of beating, add the vanilla extract. The mixture should be voluminous and light but still fluid enough to pour.

Sprinkle about one fifth of the flour and sugar mixture over the egg whites and with a large spatula, gently fold it in. Continue folding in the remaining flour-sugar mixture in 4 more additions until it’s fully incorporated. Gently pour the batter into the ungreased tube pan. Run a spatula once through the batter to eliminate any big air bubbles and then lightly smooth the batter if necessary.

Bake until the top is a light golden color and the cake feels spongy and springs back when touched very lightly, 45 to 55 minutes.

Prepare the strawberries:

Meanwhile, toss the berries with the sugar and Grand Marnier (if using) and refrigerate for at least 1 hour before serving (you can prepare the berries up to 6 hours ahead).

When the cake is done, insert the neck of a bottle or a funnel into the tube part of the pan and invert the pan. Let the cake cool completely before removing it from the pan. (Cooling the cake upside down keeps it from collapsing before it cools, and elevating it on a bottle or funnel helps air circulate for faster cooling.)

To remove the cake, run a thin knife or spatula around it to loosen it. Lift the cake (still on the tube section) from the pan. Run the knife or spatula between the cake and the bottom of the pan. Invert the cake onto a cake plate and remove the tube section.

Slice the cake with a serrated knife using a gentle sawing motion. Serve topped with the strawberries and a dollop of whipped cream.

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

• 4 oz. any shape thick-style salted pretzels
• 6 oz. dark chocolate (60% to 70% cocoa solids), chopped

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Chewy Chocolate-Chip Cookies

I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.

• 10-3/4 oz. (1-1/3 cups) unsalted butter, cold 
• 1-1/2 cups packed light brown-sugar
• 1 cup granulated sugar
• 2 large eggs, cold
• 1 Tbs. pure vanilla extract  
• 17 oz. (3-3/4 cups) unbleached all-purpose flour
• 1-1/4 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F.

Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 min. once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 min. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.

Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 min., rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 min., and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.

Ultimate Carrot Cake

Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.

For the cake:

• Softened butter and flour for the pan
• 1/2 cup dried currants
• 1 lb. carrots, peeled and cut into 1-inch pieces
• 10 oz. (2-1/4 cups) all-purpose flour
• 2 tsp. baking soda
• 1 tsp. table salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground mace
• 1/4 tsp. ground cloves
• 3 oz. (3/4 cup) walnuts or pecans, coarsely chopped
• 4 large eggs, at room temperature
• 1-1/2 cups granulated sugar
• 1/2 cup packed dark brown sugar
• 1 cup vegetable oil
• 1/4 cup walnut oil (preferably toasted walnut oil)

For the frosting:

• 8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
• 1 lb. cream cheese, cut into pieces and completely softened at room temperature
• 4-1/4 oz. (1 cup) confectioners’ sugar, sifted
• 1 Tbs. pure vanilla extract
• 1 oz. (1/2 cup) chopped walnuts or pecans for garnish (optional)

Make the cake:

Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan. Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside.

In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again).

In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the 3 oz. nuts. Toss to combine.

In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture. Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.

Make the frosting:

Fit a stand mixer with the paddle attachment (a hand mixer works, too). Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.

Frost the cake:

Scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.

Chocolate Cupcakes with Dark Chocolate Frosting

These cupcakes become even more moist and fudgy the day after you make them.

For the frosting:

• 4 oz. unsweetened chocolate
• 3/4 cup evaporated milk
• 1 cup granulated sugar
• Pinch salt

For the cupcakes:

• 4 oz. unsweetened chocolate
• 6 oz. (1-1/2 cups) all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. table salt
• 2 cups granulated sugar
• 1 cup strong, hot coffee
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs

Make the frosting:

In a double boiler, melt the chocolate carefully. In a blender, blend the evaporated milk, sugar, and salt until the sugar is dissolved. Add the chocolate and blend until the mixture is thick and glossy, about 3 minutes. Store at room temperature, covered with plastic, until ready to use.

Bake the cupcakes:

Heat the oven to 350°F. Grease your muffin tins. Melt the chocolate carefully in a double boiler; set aside to cool.

Sift the flour, baking soda, salt, and sugar into a medium bowl. In a large bowl, whisk the coffee, sour cream, oil, and eggs; whisk in the chocolate. Add the dry ingredients, whisking until there are no lumps.

Pour the batter into the prepared muffin tins, portioning it evenly to make 16 cupcakes. Bake on the middle rack until a toothpick inserted into the middle of a cupcake comes out clean, 19 to 20 minutes. Let the cupcakes cool in the pan for 15 minutes; then remove them from the pan and let them cool completely. Spread the cupcakes generously with the frosting.

Chocolate Chip Pound Cake

This updated version of the traditional pound cake formula produces a cake that's soft and moist, yet still has the classic buttery flavor and springy texture.

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 4 oz. very finely chopped semisweet chocolate or 2/3 cup mini semisweet chocolate chips
• 1-1/2 tsp. pure vanilla extract
• Confectioner's sugar (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.Fold in the chopped chocolate or chocolate chips.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.

Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. If desired, sprinkle the cake with confectioners’ sugar before serving.

Black and White Cookies

Like New York City, the spiritual home to these cookies, my sources and inspiration for them are the ultimate melting pot: a Seinfeld episode, an email from food maven Arthur Schwartz, a recipe from the legendary Zabar's, and George Greenstein's comprehensive tome, Secrets of a Jewish Baker.

For the cookies:

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 tsp. baking powder
• 1/4 tsp. table salt
• 6 Tbs. whole or low-fat milk
• 1 tsp. vanilla extract
• Grated zest of 1/2 lemon, preferably organic
• 1/2 cup (4 oz.) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature

For the icings:

• 2 cups plus 2 Tbs. powdered sugar, or more if needed
• 4 tsp. light corn syrup
• 1/2 tsp. freshly squeezed lemon juice
• 1 tsp. vanilla extract
• 3 Tbs. unsweetened Dutch-process cocoa powder

To make the cookies:

Position racks in the upper and lower thirds of the oven; preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

In a small bowl, whisk together the all-purpose and cake flours, baking powder, and salt. In another small bowl, mix together the milk, 1 teaspoon vanilla, and lemon zest.

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed until completely smooth. Beat in the eggs one at a time. Stir in half of the flour mixture, followed by the milk mixture, then stir in the remaining flour mixture and beat until the batter is smooth.

Drop 2 Tbs. batter in mounds spaced 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets midway through baking, until the cookies feel just set in the centers, about 15 minutes. Let cool completely on the baking sheets.

To make the icings:

In a medium bowl, whisk together the 2 cups confectioners' sugar with 2 tsp. of the corn syrup, the lemon juice, the vanilla, and 3 Tbs. water until smooth.

Transfer half of the mixture to a small bowl and whisk in the cocoa and remaining 2 tsp. corn syrup to make the "black" icing. Add up to 2 teaspoons more water, if necessary, to make the icing spreadable; it should not be too thin, so begin by adding 1 teaspoon and add another teaspoon only if needed. Whisk the remaining 2 Tbs. confectioners' sugar into the white icing. The two icings should have the same consistency: thick, but spreadable. (If the white icing is too thin, add a bit more confectioners' sugar.)

With a small icing spatula or a butter knife, spread white icing over one half of the flat (bottom) side of each cookie. Spread black icing over the other half. Let the icing set for a few minutes before serving.

Caramel Cupcakes with Butterscotch Frosting

The burnt-sugar flavor of caramel of these cupcakes pairs so well with mellow notes of the frosting. If you like, top them with toasted chopped opecans (or pecan halves) to balance the sweetness.

• 1/3 cup plus 3/4 cup granulated sugar
• 6 oz. (1-1/3 cups) unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 recipe Butterscotch Frosting 
• 1 cup finely chopped toasted pecans

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners.

Make the caramel:

Bring 1/3 cup water to a boil in a small saucepan; keep very hot. Put the 1/3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan. Set the pan over medium heat. Shake the pan to level the sugar and leave it alone until it’s about half melted. Shake and swirl the pan to help the sugar melt completely. Cook the melted sugar, constantly swirling or stirring with a wooden spoon, until it bubbles and turns a deep reddish caramel color.

Immediately take the pan off the heat and carefully drizzle the boiling water over the caramel. The mixture will sputter. Return the pan to medium heat; stir constantly with the wooden spoon just until the caramel is completely dissolved. Pour the caramel into a heatproof liquid measuring cup. Pour about 1/3 cup water into the empty caramel pan and return to medium heat until very hot, stirring to dissolve any remaining caramel. Spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1/2 cup. Let cool until warm. (You can make the caramel hours or even a day ahead. When cool, cover and leave at room temperature.)

Make the cupcakes:

Sift the flour, baking powder, and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until smooth, 30 to 60 seconds. With the mixer running, slowly pour in the remaining 3/4 cup sugar, stop the mixer, and scrape the bowl and beaters. Beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, on medium speed until the batter is smooth, 30 to 60 seconds after each addition; scrape the bowl each time. Beat in the vanilla. On low speed, add the dry ingredients in three installments, alternating with the caramel. Mix only until the batter is smooth.

Divide the batter evenly among the prepared muffin cups. (Use two rounded soupspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter. Bake until the cupcakes are golden brown and spring back when gently pressed in the center, 18 to 20 min. Let the cupcakes cool in the tin for 5 min. on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.

Spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting. If the frosting starts to stiffen, rewarm it briefly over medium-low heat until it’s spreadable.

Holding a cupcake by its liner, dip it into the chopped pecans, if using, and turn it gently all around to coat the frosting thoroughly with the pecans. Repeat with the remaining cupcakes. (Save any leftover pecans for another use.) Let the frosting set for about 30 min. before serving.

Homemade Oreos

Oreos used to be a mystery to me. My mom never bought commercial sweets, and she certainly never bought the almost-black cookies that looked burnt to her. For the same reason, they never appealed to me either—until one day when I finally bit into one at a friend’s house. Wow. Years later, I created my own version of an Oreo, made with real chocolate and bittersweet cocoa and filled with a creamy mixture of sugar, butter, and a little vanilla. It’s a decidedly grown-up version of the treat. And it’s delicious. Even Mom approves. When she visits, she always requests them for the care package I send home with her.

for the cookies

• 1 cup (2 sticks/228 grams) unsalted butter, melted and cooled slightly
• 3/4 cup (150 grams) granulated sugar
• 1 tsp. vanilla extract
• 1 cup (200 grams) semisweet chocolate chips, melted and cooled slightly
• 1 egg
• 1-1/2 cups (210 grams) unbleached all-purpose flour
• 3/4 cup (90 grams) Dutch-processed cocoa powder
• 1 tsp. kosher salt
• 1/2 tsp.baking soda

For the vanilla cream filling

• 1/2 cup (1 stick) unsalted butter, softened 
• 1-2/3 cups confectioners’ sugar
• 1 tsp. vanilla extract
• 1 Tbs. milk
• Pinch of kosher salt

In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.

In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury, and you will find it easiest to switch to mixing it with your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.

Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a rough log about 10 inches long and 2-1/2 inches in diameter. Place the log at the edge of the sheet of parchment paper, and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2-1/2 inches in diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes or so to maintain a nice round log, if you like. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (At this point, the dough log can be well wrapped in plastic wrap and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)

Position a rack in the center of the oven, and heat the oven to 325°F. Line a baking sheet with parchment paper or butter it.

Cut the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Let cool on the baking sheet on a wire rack to warm or room temperature. They don’t have to cool completely before you fill them, but you can’t fill them while they are hot.

While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and again beat until smooth. It will look like white spackle and feel about the same—like putty. You can also mix this frosting by hand. Make sure the butter is very soft, and use your hands to mix and knead the confectioners’ sugar into the butter. You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)

Scoop about 1 rounded tablespoon of the filling onto the bottom of 1 cookie. Top with a second cookie, bottom side down, then press the cookies together to spread the filling toward the edges. Repeat until all of the cookies are filled.

Mocha Chip Cupcakes

• 3 oz. unsweetened chocolate, chopped
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 tsp. pure vanilla extract
• 2 tsp. instant espresso powder, dissolved in 1/2 cup cool water
• 4 oz. (2/3 cup) semisweet chocolate chips
• 1 recipe Chocolate–Sour Cream Frosting

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners.

Put the unsweetened chocolate in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.

Sift the flour, baking soda, and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until the butter is smooth, 30 to 60 seconds. With the mixer running, slowly pour in the sugar. Stop the mixer, scrape the bowl and beaters, and then beat on medium-high speed until the mixture is light and fluffy, 2 to 3 min. Beat in the eggs, one at a time, on medium speed, beating until the batter is smooth after each addition (about 30 seconds). Scrape the bowl after each addition. Add the vanilla and melted chocolate (which may be slightly warm) and beat until smooth and blended. On low speed, add the dry ingredients in three installments, alternating with the espresso in two additions, mixing after each addition only until the batter is smooth. Stir in the chocolate chips by hand.

Divide the batter evenly among the prepared muffin cups. (Use  two rounded soupspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter. Bake until the cupcakes spring back when gently pressed in the center, 20 to 22 min. Let them cool in the tin for 5 min. on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.

Put a generous spoonful of the frosting on top of each cupcake and use the back of the spoon to spread and swirl it. Let the frosting set for about 30 min. before serving.

Orange Marmalade Layer Cake with Grand Marnier Buttercream

• 1 recipe Vanilla Butter Cake
• 1 recipe Buttercream Frosting, flavored with 2 Tbs. Grand Marnier (see Variations)
• 3/4 cup orange marmalade
• 3 Tbs. Grand Marnier
• Shaved chocolate curls (made with a vegetable peeler), for garnish

Assemble the cake layers:

Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake.

Place the bottom layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Top the layer with a scant 1-1/2 cups buttercream, spreading it evenly with a metal cake spatula almost to the cake’s edge. In a small bowl, stir together the marmalade and Grand Marnier. Spread a third of the marmalade mixture on the next cake layer, then lay it, marmalade-side down, over the buttercream filling. Repeat with the next two layers.

Frost the cake:

First apply a light coat of frosting (called crumb coating) to seal the cake crumbs in: Spoon about 1/2 cup buttercream into a small bowl. Spread it in a very thin layer over the entire cake with a small metal cake spatula. You should be able to see the cake layers through the icing. Chill the cake for about 20 minutes or until the icing is firm.

Spread the remaining buttercream thickly and evenly over the entire cake with a large metal cake spatula. Don’t worry about getting a smooth, perfect finish; just make sure the cake is completely covered and the frosting is spread uniformly. You shouldn’t be able to see the layers underneath the buttercream.

With the back of a teaspoon, smear the icing and pull it upward to form curls and swirls over the entire cake. Pile the chocolate curls on the top of the cake to garnish.

Caramel Popcorn

At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

• Nonstick cooking spray or vegetable oil
• 3 Tbs. vegetable oil, such as peanut or canola
• 1/2 cup popcorn kernels, preferably yellow kernels
• 1-1/2 tsp. baking soda
• 3 cups granulated sugar
• 1-1/2 Tbs. kosher salt
• 1-1/2 oz. (3 Tbs.) cold  unsalted butter, cut into small pieces

Pop the popcorn:

Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel:

Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20  minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

Brush the sides of the pan clean with a wet pastry brush after you stir the water, sugar, salt, and butter.

Watch the boiling syrup, but don’t stir or swirl it. Once the syrup turns a golden caramel color, take it off the heat.

Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the cararamel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

Whisk in the baking soda. The caramel will bubble vigorously and quickly rise up in the pan.

Pour the bubbling caramel onto the popcorn, taking care not to get any on yourself. Don’t scrape out the pot.

Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

Toss the popcorn and caramel as you would a salad, using two heatproof spatulas.

Pat the caramel popcorn into a ­single layer on lined baking sheets.

Classic Vanilla Layer Cake with Vanilla Mascarpone Frosting & Raspberries

For the cake layers:

• 1/2 lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• All-purpose flour for the pan
• 12 oz. (3 cups) cake flour
• 1 Tbs. plus 1 tsp. baking powder
• 3/4 tsp. table salt
• 1-3/4 cups granulated sugar
• Seeds scraped from 3/4 vanilla bean, or 2 tsp. pure vanilla extract
• 1 cup whole milk
• 6 large egg whites, at room temperature

For the frosting:

• 1 lb. mascarpone cheese, at room temperature
• 2 cups heavy cream
• 2/3 cup granulated sugar
• Seeds scraped from 1 vanilla bean, or 2 tsp. pure vanilla extract
• Pinch table salt

• 2 pints raspberries, rinsed and patted dry

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess.

Sift the cake flour, baking powder, and salt onto a paper plate or into a medium bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand-held electric mixer) on medium speed until smooth, 1 min. Add 1-1/2 cups of the sugar and the vanilla bean seeds or extract. Continue beating until well combined and fluffy, 2 min. Stop to scrape the bowl as needed. Oon low speed, add the one-third of the dry ingredients at a time, alternating with 1/2 cup of the milk at a time, beginning and ending with the flour. After the last addition, scrape the bowl and mix for about 30 seconds to mix the batter fully.

In a medium bowl, beat the egg whites with an electric mixer (a stand mixer fitted with the whisk attachment or a hand-held) on medium-high speed until soft peaks form. Increase the speed to high and gradually add the remaining 1/4 cup sugar. Continue beating until the whites form medium-firm peaks. Using a rubber spatula, scoop up about one-quarter of the whites and stir them gently into the cake batter to lighten it. Gently fold in the remaining whites until just blended.

Scrape the batter evenly into the prepared pans. Bake until the tops are light brown and a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 min. Set the pans on a rack and let cool for about 15 min. Run a  knife between the cake and the pan to loosen each cake. Invert the layers onto a rack, lift off the pans and peel away the parchment. Let cool completely.

Make the frosting:

In a medium bowl, combine the mascarpone, cream, sugar, vanilla seeds or extract, and salt. Using an electric mixer, beat on low speed until almost smooth, 30 to 60 seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Don’t overbeat or the frosting will look grainy.

Assemble the cake:

Using your hands, gently brush away any excess crumbs from the layers. Set one cake layer, top side down, on a flat serving plate. To protect the plate from smears, slide small strips of foil or parchment under the bottom of the cake to cover the plate. Using a metal spatula or the back edge of a table knife, spread about 2 cups of the frosting evenly over the layer. Arrange about half the berries in a single layer on the frosting but leave a half-inch ring of space around the edge of the cake uncovered. Place the second cake layer, top side down, on top of the frosting. Be sure the sides are aligned and then press gently on the layer. Apply a very thin layer of frosting over the entire cake to seal in any stray crumbs. Chill in the refrigerator for 5 min. Spread the remaining frosting over the top and sides of the cake, leaving lots of swirls and peaks on the top. Garnish the top with remaining berries. Carefully remove the foil or parchment strips from under the cake. Refrigerate the cake for 4 hours or up to two days. To keep the fruit looking fresh, cover the cake loosely with plastic after it has chilled for 1 hour.

Arrange half of the berries on the frosting; use any less-than-perfect berries for this layer.

Apply a crumb coat—a very thin layer of frosting—over the entire cake.

Mocha Chip Cupcakes

• 3 oz. unsweetened chocolate, chopped
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 tsp. pure vanilla extract
• 2 tsp. instant espresso powder, dissolved in 1/2 cup cool water
• 4 oz. (2/3 cup) semisweet chocolate chips
• 1 recipe Chocolate–Sour Cream Frosting

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners.

Put the unsweetened chocolate in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.

Sift the flour, baking soda, and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until the butter is smooth, 30 to 60 seconds. With the mixer running, slowly pour in the sugar. Stop the mixer, scrape the bowl and beaters, and then beat on medium-high speed until the mixture is light and fluffy, 2 to 3 min. Beat in the eggs, one at a time, on medium speed, beating until the batter is smooth after each addition (about 30 seconds). Scrape the bowl after each addition. Add the vanilla and melted chocolate (which may be slightly warm) and beat until smooth and blended. On low speed, add the dry ingredients in three installments, alternating with the espresso in two additions, mixing after each addition only until the batter is smooth. Stir in the chocolate chips by hand.

Divide the batter evenly among the prepared muffin cups. (Use  two rounded soupspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter. Bake until the cupcakes spring back when gently pressed in the center, 20 to 22 min. Let them cool in the tin for 5 min. on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.

Put a generous spoonful of the frosting on top of each cupcake and use the back of the spoon to spread and swirl it. Let the frosting set for about 30 min. before serving.

Vanilla Bean–Mayonnaise Cupcakes with Chocolate Icing

As an ingredient in cake, mayonnaise makes perfect sense. It is made of eggs and oil, both common cake ingredients. Oil cakes, in general, tend to be very moist, and this one is no exception. I’ve added a vanilla bean, which brings deep flavor to the already moist and delicious cake. The glossy chocolate icing was a specialty of my grandmother.

For the cupcakes:

• 1 cup whole milk
• 1 vanilla bean
• 2-1/2 cups cake flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 cup real mayonnaise
• 1 cup granulated sugar

For the icing:

• 2 Tbs. unsalted butter
• 2 (1-oz.) squares unsweetened chocolate
• 1 cup confectioners’ sugar
• 3 Tbs. whole milk
• 1/2 tsp. vanilla extract
• 1/4 tsp. kosher salt

Make the cupcakes:

Preheat the oven to 350°F, with a rack in the middle. Line 16 cupcake cups with liners.

Add the milk to a small saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the side of a paring knife. Add the vanilla pod and bring the milk to a simmer, then remove from the heat. Cover the saucepan and let steep for 10 minutes. Discard the vanilla pod and cool the milk to room temperature. Whisk together the flour, baking powder, and salt.

Beat together the mayonnaise and sugar in a large bowl until they are well combined. Add half the flour mixture, then beat in the milk. Beat in the remaining flour mixture. (The batter will be loose.) Divide the batter evenly among the cupcake liners.

Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the cupcake cups and cool on a rack.

Make the icing:

Melt the butter in a medium saucepan over low heat. Add
the chocolate and stir until it is melted. Remove from the heat and add
the confectioners’ sugar, milk, vanilla, and salt and beat with a woodenspoon until the icing is smooth and glossy. Let the icing cool
slightly.

Spread the icing over the cooled cupcakes and serve.

Brown Butter Pumpkin Layer Cake

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

For the purée

• 2 tsp. vegetable oil
• 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded

Tip:

You can substitute canned pumpkin purée for homemade, if you like.

For the cake

• 6 oz. (3/4 cup) unsalted butter; more for the pans
• 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 3/4 tsp. table salt
• 1/4 tsp. ground cloves
• 1-1/2 cups granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1/3 cup buttermilk

For the topping

• 1-1/2 Tbs. unsalted butter
• 2/3 cup pecans
• 1/2 cup unsalted, raw, hulled pepitas
• 2 Tbs. firmly packed light brown sugar
• 1/4 tsp. table salt
• 1-1/2 Tbs. chopped crystallized ginger

For the frosting

• 4 oz. (1/2 cup) unsalted butter
• 8 oz. cream cheese, at room temperature
• 1/4 cup firmly packed light brown sugar
• 5 oz. (1-1/4 cups) confectioners’ sugar

Make the pumpkin purée

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You’ll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.


Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).


Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.


Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Make the topping

Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.

Make the frosting

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.


Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve

Kir Royale

This festive cocktail is a popular aperitif in France. A classic kir consists of white wine and crème de cassis (black currant liqueur). Replace the wine with Champagne, and it becomes a kir royale.

• 6 fl. oz. Champagne or other sparkling wine
• Crème de cassis (black currant liqueur)
• lemon twist for garnish

Fill a flute glass with the Champagne. Add a dash of crème de cassis and garnish with a lemon twist.

Vanilla Cloud Cake

This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.

For the cake

• 1-1/2 cups superfine sugar, divided
• 3/4 cup cake flour
• 2 cups egg whites (about 16 large egg whites), at room temperature
• 2 tsp. cream of tartar
• 1/2 tsp. salt
• 1 Tbs. vanilla bean paste

Tip:

You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder

For the frosting

• 8 oz. cream cheese, at room temperature
• 6 oz. white chocolate, melted and cooled
• 2 cups heavy cream, very cold
• 1 Tbs. pure vanilla extract
• 1 tsp. vanilla bean paste

To make the cake

Position a rack in the lower third of the oven and preheat oven to 350°F. Sift together half of the sugar and flour into a medium bowl.

In the bowl of a stand bowl mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until mixture holds soft peaks, 2 to 3 minutes. With the mixer still running, slowly pour in the remaining sugar and beat until mixture is glossy and holds stiff peaks. Beat in vanilla bean paste.

Sift flour mixture in three additions into egg-white mixture, gently folding after each addition to incorporate. Scrape batter into a 10-inch angel food cake pan with a removable bottom and smooth the top with a spatula. Bake for 40 to 45 minutes, or until cake is deeply golden with a deep crack in the surface and a toothpick inserted into the center comes out with just a few moist crumbs (a metal tester will come out clean even if cake is not done). Invert the pan onto the bottle and let cool completely. Run a thin spatula along the sides and around the center of the cake to loosen from pan and transfer to a serving platter.

To make the frosting

To make the frosting, beat together cream cheese and white chocolate in the bowl of a stand mixer until smooth and creamy. In a separate bowl, whip together cream, vanilla extract, and vanilla bean paste until stiff peaks form. Gently stir about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream.

Frost the cake generously, using the back of a tablespoon to create swoops and swirls.

Almost-Instant Yellow Cupcakes with Strawberry Cream Frosting

Perfect for last-minute desserts yet still from-scratch delicious, these cupcakes can be whipped up in the time it takes the oven to heat. The frosting base is a combination of lightly sweetened heavy cream and mascarpone, which stabilizes the heavy cream so the frosting will keep its shape and not weep like ordinary whipped cream.

For the condensed strawberry purée

• 1 lb. fresh strawberries, rinsed, dried, and stemmed

For the cupcakes

• 1-1/4 cups (5-1/2 oz.) unbleached all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 6 Tbs. (3 oz.) unsalted butter, melted
• 1/2 cup water
• 1 large egg, at room temperature
• 1 yolk from a large egg
• 1 Tbs. pure vanilla extract or paste

For the frosting

• 1 cup heavy cream
• 1/2 cup mascarpone
• 3/4 cup (3 oz.) confectioners’ sugar
• 1 tsp. pure vanilla extract
• Pinch of table salt for serving
• 12 small fresh strawberries, rinsed and dried

Make the purée

Put the strawberries in a food processor (a blender also works) and whiz until completely smooth, 1 to 2 minutes. Pour the purée into a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and cook, stirring often, until very thick and reduced to 3/4 cup, 18 to 22 minutes. Slide the pan from the heat and let cool completely.

Make the cupcakes

Position an oven rack in the center of the oven and heat oven to 375°F. Line 12 regular-sized (2-3/4-inch diameter) muffin cups with paper or foil liners. Put the flour, sugar, baking powder, and salt in a medium bowl and whisk until well blended.

Put the melted butter, water, egg, egg yolk, and vanilla in a small bowl and whisk until well blended. Pour over the dry ingredients and whisk until well blended and smooth, about 1 minute.

Portion the batter evenly among the prepared muffin cups (3 Tbs. batter per cup will be about two-thirds of the way full). Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the cupcakes from the pan, set them on a wire rack, and let cool completely.

Make the frosting

Put the heavy cream and mascarpone in a large bowl. Beat with an electric mixer fitted with the whip attachment on medium-low speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar, vanilla, and salt. Beat on medium-high speed until thick enough to hold firm peaks when the beater is lifted, about 2 minutes. Add 3/4 cup of the cooled, reduced strawberry purée and beat on medium until well blended.

Assemble the cupcakes

Portion the frosting evenly among the cooled cupcakes (about 2 Tbs. per cupcake). Using a small metal spatula, mound and swirl the frosting on top of the cupcakes, leaving a border of cake around each one.

Top each cupcake with a small strawberry. Serve immediately or chill for 30 minutes.