Brown Butter Espresso Brownies

Before there were food blogs, food magazines, cookbooks with high gloss and styled photos, Tik-Tok videos, Instagram reels, there were cookbooks without color photographs. Sometimes there was a pencil drawing next to the recipe. However, those black and white drawings never really showed you what the finished dish should look like. Somehow generations of us managed to learn to cook and bake from those photo-free cookbooks. If you lived in the US, ingredient amounts in those recipes were (and in large part still are) measured in teaspoons, tablespoons, and cups. In recent years, there has been another trend in the food world. Recipes are now listing ingredient amounts in both the 'traditional American' way as well as in the 'rest of the world' way of grams and liters. Even when both measurements are provided, many of us continue to use the one we grew up with. So this is the part of the blog post where I tell you the recipe below for these rich, fudgy, glossy, chocolatey brownies is a big departure from what you have come to see here. The ingredient amounts are listed in the 'rest of the world' way. For those of you who use a kitchen scale to bake, this is no big deal. But for those of you don't, let me just say this is THE brownie recipe worth the price of kitchen scale. Because next to the recipe for the Decadent Chocolate Brownies aka Outrageous Brownies, this is the only other brownie recipe you need in your life. Or maybe it should be the only one.

The depth of chocolate flavor in these incredible, dense, thick Brown Butter Espresso Brownies is out of this world. Between the browned butter, the instant espresso, the melted chocolate in the batter, the Dutch Processed Cocoa, and the chocolate chips studded throughout the brownie, one bite of this brownie will feel akin to having a religious experience.

In addition to weighing out the ingredients, there is another key to creating this throw down, state fair blue ribbon worthy brownie. Baking them in a metal (aluminum) 8 inch square baking pan is a must. The thickness of the brownie adds to their allure and addictiveness.

To further enhance their fudgy texture, store the brownies in the refrigerator and serve them lightly chilled. They probably won't last more than a day or two, but if kept covered and chilled in the refrigerator they will be good for at least a week. Perfect in flavor, texture, and appearance, these luscious Brown Butter Espresso Brownies are worthy of being given some of the highest accolades possible. Best, best-ever, heavenly, ambrosial, and divine are just a few options. 

The shine on these brownies further adds to their dreamy appeal. You will be obsessed with these Brown Butter Espresso Brownies as they are the perfect combination of rich, decadent, chewy, fudgy and chocolately. I for one will be fan girling over these brownies for the rest of my life.

Recipe

Brown Butter Espresso Brownies

Makes 16 - 2" brownies

Ingredients

130 g granulated sugar

130 g light brown sugar

3 large eggs

120 g (9 Tablespoons) unsalted butter, cut into chunks

75 g semi-sweet or dark chocolate chips

70 g canola oil

2 teaspoons vanilla

75 g all-purpose flour

35 g cocoa powder (Dutch Processed)

1 Tablespoon cornstarch

1 Tablespoon instant espresso

3/4 teaspoon Kosher salt

75 g plus 2 Tablespoons semi-sweet or dark chocolate chips, divided

Flaky sea salt

Directions

1. Preheat oven to 325 degrees (F). Line an 8" square metal baking pan with parchment paper. Set aside.

2. In small saucepan, melt and brown butter (approximately 8-10 minutes). Pour browned butter and darkened bits into a medium sized bowl. Immediately add cocoa powder. Stir. Add in 75 g chocolate chips. Stir until mixture is melted. Set aside.

3. Sift together the flour, cocoa powder, cornstarch, instant espresso and Kosher salt.

4. In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs, granulated sugar and brown sugar until thick and creamy (approximately 4 minutes.

5. Add in the butter/chocolate mixture, oil, and vanilla. Mix to combine.

6. Add in the flour. Mix jut until combined.

7. Fold in 75 g of chocolate chips. 

8. Transfer batter to prepared pan. Smooth top with an offset spatula. Lightly sprinkle with flaky sea salt.

9. Put baking dish on a baking pan and insert into the oven.

10. Bake for 45-50 minutes. Do not over bake. Important Notes: Rotate the pan midway through the baking process and sprinkle on the remaining 2 Tablespoons of chocolate chips.

11. Remove from the oven. Put the baking dish on a cooling rack. 

12. Cut into 16 two inch squares when the brownies have cooled or after they have cooled and been refrigerated.

13. If not serving immediately, cover and store in the refrigerator (the brownies get even fudgier when chilled).

Notes: (1) Before removing the brownies from the oven, insert a toothpick into the center. If it has moist crumbs on it, it's done. If wet batter is on the toothpick, continue baking another 5 minutes. (2) Instead of chocolate chips, you could also chop up semi-sweet or dark chocolate. (3) Dutch Processed Cocoa creates a deeper, chocolate flavor and even richer fudgier texture. Natural cocoa powder will not yield the same results. (4) This recipe was inspired by multiple sources.

Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream

 

You might argue that the star of the show in these Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream is the tart, creamy, luscious Lemon Curd. Or you could easily make the case that the crisp on the outside, pillowy on the inside meringues deserve that honor. When you consider these meringues are actually mini-pavlovas, you might be tempted to give the nod to the meringues. I mean, really, is there anything more impressive than being served a pavlova for dessert? Okay, maybe you think so. Or maybe you have never had the good fortune of tasting one. Yes, I can be bold, even a bit cheeky, in my beliefs and assertions. It's one of the benefits of having this food blog.

Now that I have (un)intentionally pitted the lemon curd against the meringues, I am going to make an audacious claim. There is no single star in this dessert. Rather it's the interplay between the lemon curd, the meringues, the berries, and the freshly whipped cream responsible for putting it into the show-stopping dessert category. With the most heavenly combination of flavors, the jaw-dropping gorgeous mini-pavlovas are one of those rare desserts where each part makes the other part even more delicious. They are a flavor and textural wonder.

What better way to welcome in the spring and celebrate the anticipation of summer than with a refreshing lemony dessert?  Imagine ending your dinner party with platter of these mini-pavlovas. Some of them might say you raised the bar to an impossibly high to reach level. Humbly protest, but silently consider that high praise.

There are essentially three parts to the mini-pavlovas. The lemon curd, the meringues and the whipped cream. All of them can be made ahead of time, especially the silky, tart lemon curd. The curd needs to be cold (chilled) when you assemble the pavlovas, so making it one or two days beforehand is the best way to turn what looks like a complicated dessert, into a relatively easy one. The recipe for the lemon curd will give you more than you need, however, you can use what's left to serve with scones, to just eat off a spoon, to make a lemon tart, to spread it on toast, to fill crepes, or to make a parfait. I promise, it will not go to waste. 

Making meringues requires a little bit of patience. Patience when you are whipping the egg white, sugar, white vinegar, vanilla, and cornstarch to a thick, shiny, firm peaked state. And when you bake it so that it reaches crisp on the outside and marshmallowy on the inside state. So here are some helpful hints. When beating the mixture, begin with a medium-low setting. Gradually increasing to medium and ultimately to medium-high. This process will help create a thicker, more stable meringue. When baking the meringues, begin with your oven temperature set to 275 degrees (F). After fifteen minutes, reduce the temperature to 225 degrees (F) and continue baking for another 45 minutes. Your baking time will only be an hour, but keep the meringues in the oven for at least an hour after you turn off the oven (and keep the door closed). Allowing the meringues to 'cool' in the oven will help prevent cracking.

The meringues can be baked early in the day. Cover with a light towel (e.g., flour sack towels work great) and keep at room temperature. Note: The texture of the meringue shells will change over time. They might not be as crispy on the outside if you make them the day before.

When you are ready to assemble the mini-pavlovas, begin by lightly dusting the meringue shells with confectionary sugar. Then spoon on a generous dollop of the lemon curd.

Next come the berries. For garnish, consider using mint leaves or flowers. Last, but not least, top with a large spoonful of the freshly whipped cream. Serve the mini-pavlovas on a large platter or on individual plates. Or serve the pavlovas family style and let everyone put on the lemon curd, berries and whipped cream to their heart's content.

And just when you thought this dessert couldn't get better, it does. These Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream are gluten-free! 

If you are looking for a dessert to elevate your game, make these Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream. If you are looking to leave your guests feeling satisfied, euphoric, on a (slight sugar) high note, or like royalty, make these melt in your mouth pavlovas. Because there may be nothing better or more drool worthy than a crisp, pillowy meringue set against a tart lemon curd, juicy fresh berries, and the creamiest freshly whipped cream. Even your die-hard chocolate dessert loving friends may learn there is more than to one to end the night in a food coma.

Recipe

Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream

Serves 9-12

Ingredients

Lemon Curd

4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons)
Zest from four lemons
12 tablespoons or 1 1/2 sticks unsalted butter (170g) at room temperature 
1/8 teaspoon sea salt

Meringues

4 large egg whites

1 cup (200g) granulated sugar

1/4 teaspoon Kosher salt

1 1/2 teaspoons cornstarch

1 teaspoon white vinegar

1 1/2 teaspoons vanilla

Whipped Cream

1 cup heavy cream

1 teaspoon vanilla

2 Tablespoons confectionary sugar

2 Tablespoons sour cream

Confectionary sugar for dusting

Fresh berries and mint leaves and/or flowers for garnish

Directions

Lemon Curd

1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (whisking constantly) so that it thickens. Note: The mixture's temperature should reach 170-180 degrees (F).
4. Remove from heat, strain and transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Mixture will need to be well chilled before proceeding. Recommend making lemon curd early in the morning or the day before.)

Meringues

1. Preheat the oven to 275 degrees (F). Line two heavy bottomed baking sheets with parchment paper.

2. In a medium sized bowl, whisk together the sugar, salt, and cornstarch. Set aside.

3. In the bowl of a standing mixer fitted with a whisk attachment, add in the egg whites.  Beat on medium/low speed just until they begin to thicken.

4. Increase speed to medium and add several tablespoons of the sugar/salt/cornstarch mixture. When the mixture has disappeared into the eggs whites, add another several tablespoons. Continue until all of the mixture is incorporated into the egg whites. Then beat for two additional minutes.

5. Add in the vanilla and white vinegar. Initially beat the mixture on a medium speed (for about 3 minutes). Then increase speed to medium/high and beat until the egg white mixture is glossy and stiff peaks form when the whisk is lifted. This might take an additional 3-4 minutes. But check the meringue for doneness every two minutes.

6. Using a large cookie scoop (about 2 1/4" in diameter), place balls of dough on the prepared cookie sheets. You should have a minimum of 9, maximum of 12 scoops. Notes: Put no more than 6 scoops on each tray. My yield was 9 meringues.

7. Using a tablespoon, press down lightly to create an indentation in the center of each ball.

8. Place the baking pans in oven. Bake for 15 minutes at 275 degrees (F). Then reduce oven temperature to 225 degrees (F) and continue baking for another 40-45 minutes. Turn off the oven (keep the door closed) and let the meringues cool (at least 1 hour but no more than 2 hours). Note: Before turning off the oven, press the outside of the shell (it should feel firm) and press lightly in the center of the shell (it will be slightly soft).

Whipped Cream

1. In the bowl of small standing mixer fitted with a whisk attachment, beat the whipping cream at medium speed. As soon as it begins to thick, add in the confectionary sugar. Continue beating until soft peaks form. Add in the vanilla and sour cream, continue beating until medium peaks form. Note: Can make the whipped cream ahead earlier in the day. Store covered in the refrigerator.

Pavlova Assembly

1. Place your pavlova meringues on a serving platter or individual plates. Lightly dust with confectionary sugar.

2. Place a generous dollop of the lemon curd in the center of the meringue.

3. Add your fruit, mint and/or flower garnish.

4. Add a generous dollop of the whipped cream.

Notes: (1) You can make the meringues and whipped cream early in the day. Keep the baked meringues at room temperature and cover with a light kitchen towel (e.g., flour sack towel). Keep the whipped cream in the refrigerator. (2) Highly recommend making the lemon curd the day before. It will be good for at least two weeks in the refrigerator. (3) Instead of a fruit garnish, you can top with chopped pistachios. (4) Use the leftover egg yolks to make a custard, like the one in this Graham Cracker Custard Pie.

Glazed Butter Cake

From the moment I saw cookbook author and The Lost Kitchen restaurant owner Erin French serve slices of her Glazed Butter Cake on her television series, I had hoped she would someday publish the recipe. When her cookbook "The Lost Kitchen" didn't include the recipe, I thought it might be one she didn't want to share. However, I remained hopeful it would be included in her second cookbook "Big Heart Little Stove". Imagine the joy I felt when I discovered that book contained the recipe I had been dreaming about for years. Although I had never tasted the cake, I somehow knew it would be one destined to leave a permanent impression on one's palate. For Erin to serve it as a final course, the course everyone always remembers, I sensed it had to be something very special. And after having made and tasted it, I discovered just how special, just how delicious, how dinner party worthy it truly was. 

This deceivingly ordinary cake is moist, buttery, and incredibly flavorful. If there was ever a dessert to leave your sweet tooth feeling satisfied, this Glazed Butter Cake would be the one. 

While you are savoring the first bite, you are already anticipating the next one. Should anyone at the dinner table ask for a bite, you would be wise to tell them no. Because you might regret sharing even the smallest morsel.

For the most optimal buttery flavor, I would recommend using a European or European style butter as it has a higher fat content. And higher fat content means greater flavor. With the exception of buttermilk, all of the ingredients for the cake are pantry staples. If you know me, you know one should only use a great vanilla extract. Personally I love the Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey.

When baking cakes or quick breads, metal is always preferable to glass. Metal pans are great conductors of heat. They heat up quickly and they cool down quickly. Not only can they withstand higher temperatures than glass, they are best for achieving nice, even browning. And with this Glazed Butter Cake you want the sides and bottom to get as golden as the top as well as want a perfectly cooked interior. For the most optimal results, use a high quality aluminum baking pan. For this cake (and for all of my quick breads) I use the 9" x 4" pullman loaf baking pan made by USA Pan. (I bought mine at Sur la Tab, but many good cookware stores sell them). It might be a little more expensive than other metal pans, but it delivers priceless baking results. 

The recommended baking time was 20-25 minutes, but my baking time was closer to the 30-35 minute mark. Maybe my home oven doesn't get as hot as a commercial oven. So I would recommend you begin testing for doneness at the 25 minute mark. 

The butter glaze is what sets this cake apart from all other butter cakes. Erin's recipe called using one cup. of granulated sugar, 1/4 cup water, 8 Tablespoons of unsalted butter, 2 teaspoons of vanilla and 1 teaspoon of almond extract. I ended up with more glaze than I felt the cake would take, so in the recipe below I halved the ingredients. Feel free to double them. Note: I also used only vanilla extract and not the combination of vanilla and almond combination because I like a very vanilla forward flavor in my cakes. If you like a vanilla-almond flavor combination, the original recipe called for 2 teaspoons of vanilla and 1 teaspoon of almond extracts.

For optimal absorbency and the best glazed finish, I recommend glazing the cake before it has completely cooled. The glaze will thicken as it cools, so make it while the cake is cooling. If it thickens up too much to easily spread with a brush, heat it up again to loosen the consistency.

When serving this mouthwatering cake, cut the slices on the thick side. Adorn the plates with some freshly whipped cream and seasonal berries. Or make a fruit compote. Like this Ginger Cardamon Rhubarb Compote. 

Maybe one day I will be lucky enough to get a seat at one of the highly coveted tables at The Lost Kitchen. Although truth be told, I would really love to work in Erin's kitchen for a season. Imagine that! But whether or not either of those dreams come true, I can at least enjoy some of her inspiring, beautiful, delicious food in my home. And so can you. 

Recipe

Glazed Butter Cake

Serves 10

Ingredients

1/2 cup (113g) unsalted butter, room temperature (recommend a European or European Style butter)

1 1/2 cups (195g) all-purpose flour

1 cup (200g) granulated sugar

2 large eggs, room temperature

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 cup buttermilk (well shaken before measuring)

1 teaspoon vanilla

1/2 cup (100g) granulated sugar

4 Tablespoon (57g) unsalted butter

1/8 cup water

1 1/2 teaspoons vanilla

Directions

1. Preheat the oven to 350 degrees (F). Generously butter a 9" x 4" metal baking pan. Line the bottom with parchment paper. Alternately line the entire pan with parchment paper. Butter the paper.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Add in the sugar and beat the mixture until light and fluffy (approximately 5 minutes).

3. Add in the eggs, one at a time. Beating each one well.

4. In a medium sized bowl, whisk together the flour, baking powder, baking soda and Kosher salt.

5. With the mixer on low, alternately add in the flour mixture and buttermilk in 5 additions, beginning and ending with the flour.

6. Mix in the vanilla.

7. Transfer the batter to the prepared pan. Bake for 30-40 minutes or until the cake is golden and a cake tester inserted into the center of the cake comes out clean. Note: Begin checking for doneness at 30 minutes.

8. Remove the cake pan from the oven and place on a cooling rack. Allow cake to begin to cool while you make the butter glaze.

9. In a small saucepan, add in the butter, sugar and water.  Bring to a complete boil over medium-high heat while whisking constantly.

10. Remove the pan from the heat and let it cool slightly. Whisk in the vanilla. Note: The glaze will thicken as it starts to cool.

11. When the cake is cool enough to remove from the pan, transfer it to a cooling rack. Place a piece of parchment paper underneath the rack.

12. Using a pastry brush, brush the glaze over the top and sides of the cake. Keep brushing the cake until you have used all of the glaze. You want the top to have a thick coating of the glaze. 

13. Let the cake cool completely. Cut into thick slices. Serve with fresh berries and freshly whipped cream. Or serve with a rhubarb compote and freshly whipped cream. Or just eat a thick slice plain.

14. Wrap any leftover cake with plastic wrap. The cake will be good for up to 3 days.

Notes: (1) I used the 9" x 4" Pullman Pan (with lid) made by USA Pan. I found my at Sur la Tab. This is my favorite pan for making banana bread and all other quick breads. (2) The original recipe from Erin French called for double the ingredients in the Butter Glaze. Because I had too much glaze left over, I reduced the recipe by half. (2) I used Kerrygold unsalted butter for the cake. (3) Am grateful to Erin French for sharing her Glazed Butter Cake recipe in her cookbook "Big Heart Little Stove: Bringing Home Meals and Moments from The Lost Kitchen.

Classic Pound Cake (aka Emergency Pound Cake)

Once upon a time pound cakes were made with a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs. Hence explaining how it came to be known as a pound cake. However much has changed since 1747, when a recipe for pound cake was first published. The concept of the pound cake has remained over the last several centuries, but it's ingredients have been altered in a variety of ways. From the addition of extracts to salt, to the use of buttermilk or sour cream instead of milk, to the use of cream cheese in addition to butter, to the addition of baking powder and/or baking soda, there have been a number of variations to the original pound cake recipe. What makes a pound cake 'great' might vary from person to person. Although I think almost everyone could agree it may be one of the most versatile desserts to have ever been created. Whether it's served simply with a dusting of confectionary sugar, drizzled with icing, frosted, topped with a generous dollop of freshly whipped cream, topped with fresh berries or a berry sauce, used to make ice cream sandwiches, used to make fruit trifles, or used to make a stuffed french toast, pound cake may be the best thing ever invented since sliced bread. 

The inspiration for this recipe Classic Pound Cake recipe (affectionately known as the Emergency Pound Cake) came from a woman named Susan. In her circle of friends, Susan is considered to be an incredible baker. She's the person who makes the desserts and cakes for almost all of their gatherings. Her legendary pound cakes are cut into slices, wrapped, and stored in the freezer. So on days when either she or her friends need a pick me up, slices of her velvety, dense crumbed, deeply flavorful pound cake are ready to be enjoyed or shared. Hence explains the origin of the name Emergency Pound Cake.

I first learned of her pound cake recipe in early December at a fundraising event. Just listening to her friends give it high accolades, I knew I wanted or rather needed her recipe. Through the help of one of our mutual friends, I was able to get it. But in typical fashion, I decided to make two very subtle changes to her recipe (see notes) in spite of never having tasted one she had made. I added a small amount of Kosher salt because in my world all baked goods need it to offset the sweetness and deepen the flavor. Her recipe included almond, coconut, and lemon variations. All of those flavors appealled to me, but I decided to go with an almond version on the first go-round. Rather than using all almond extract, I used a combination of vanilla and almond as I wasn't sure how almond forward the flavor would be if I had used all almond.

There are so many things I loved about this pound cake. To begin with, it's made with ingredients I always have on hand. Which makes it one of those cakes you can make on whim. Three cups of sugar may sound like a significant amount, but this cake has some heft to it and can feed an army. European or European style unsalted butter contains more fat, which yields more flavor. So if possible, use it. Eggs do all the heavy lifting in this pound cake and one of its' essential ingredients. Having your butter and eggs at room temperature are two of the keys to a successful pound cake. Baking powder isn't a typical ingredient in many pound cake recipes, however, just a half teaspoon helps to lift the crumb and prevents it from being grainy. While the recipe didn't specify which kind of milk to use, I presumed it to be whole milk as I wanted to ensure it was a moist cake. So I used whole milk. The higher fat content in whole milk helps to ensure as well as contribute to a more tender crumb. If there was ever a case where the type of ingredients matter, this would be one of them.

A 10 cup capacity bundt pan worked perfectly for this pound cake. Before pouring the batter into the pan, generously butter it to help prevent the baked pound cake from sticking. Preheat your oven to 325 degrees (F) for at least 10 minutes before putting the pound cake in the oven. Always place your bundt pan on a large baking sheet before inserting on the middle rack. Placing your pan on a baking sheet keeps the bundt pan stable and will catch any overflow.

Baking time for the cake is 1 hour and 25 minutes or until a skewer inserted into the center comes out clean or with a few light crumbs. I recommend checking for doneness at the 1 hour and 20 minute mark as some ovens may run a little hot. The pound cake will continue to bake in the hot pan once you remove it from the oven, so you want to be careful to not over bake it. 

The recommended amount of time necessary to successfully remove a pound cake from the bundt pan ranges anywhere from 10 minutes to 2 hours. Everyone has a strong opinion on what works for them. However, the longer the cake cools in the pan the greater the risk of having the sugar in the cake harden and stick to the sides of the pan. For that reason, I recommend giving the baked pound cake a rest time of 15 minutes before inverting onto a platter.

Once the cake has completely cooled, lightly dust with some confectionary sugar. Not only does it give some added sweetness, it will hide any imperfections that may happen during the unmolding process.

So what's the verdict? It's an 11 on a scale of 1 to 10. It's the most divinely delicious pound cake I have ever tasted. The crunchy exterior and the moist, buttery, velvety, dense, tender crumb are what make this pound cake a hands down blue ribbon winner. With the added benefit of slices freezing well (because we all have emergencies in our lives!), I don't think there is another pound cake recipe that comes close to this one. In other words, it's a throw down worthy recipe. Bake one of these pound cakes for your family and friends and will love you more than they already do. The next time I see Susan, I am going to thank her profusely for sharing her recipe with me (even though I ever so slightly tinkered with it). 

Recipe

Classic Pound Cake (aka Emergency Pound Cake)

Inspired by Susan

Ingredients

1 cup (226g) unsalted butter, room temperature (recommend using a European or European style butter)

3 cups (600g) granulated sugar

5 large eggs, room temperature

3 cups (390g) all-purpose unbleached flour

1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

1 cup whole milk

1 Tablespoon Vanilla

1 Tablespoon Almond Extract (or 1 Tablespoon Coconut Extract or 1 Tablespoon Lemon Extract)

Confectionary sugar, for dusting

Optional: Serve with fresh fruit, a fruit sauce, freshly whipped cream, ice cream, or a dollop of your favorite icing. But honestly, it's pretty gosh darn good served 'plain'.

Directions

1. Preheat the oven to 325 degrees (F) for at least ten minutes before baking the pound cake.

2. In the bowl of standing mixer fitted with a paddle attachment, cream butter (about 1-2 minutes).

3. Slowly add in the granulated sugar, beat until creamy (about 2-3 minutes).

4. Add in eggs, one at a time. Beat until incorporated.

5. Sift together the flour, baking powder and Kosher salt. Don't skip the sifting.

6. Add in the sifted dry ingredients in three additions.

7. Add the vanilla and almond extracts to the milk.

8. Slowly pour the milk mixture into the batter. Beat just until well blended.

9. Generously butter a 10 cup capacity bundt pan. (I used this one from Nordicware). Note: Instead of using butter to prepare the pan, heavily spray with Baker's Joy.

10. Pour the batter into the prepared pan. Smooth the top of the batter with an off-set spatula.

11. Place bundt pan on a baking sheet. Place in the middle of the oven.

12. Bake 1 hour 25 minutes or until done. Note: Check for doneness at the 1 hour and 20 minute mark. Cake is done when a skewer inserted in the cake comes out clean or has a few crumbs attached.

13. Remove cake from oven and place on a cooling rack.

14. After 15 minutes, insert a knife along the edges of the pan. Then invert cake onto a serving platter.

15. Allow the pound cake to cool completely before dusting with confectionary sugar.

16. Cut into thick slices and enjoy. But cut several slices, wrap in parchment or sandwich paper, then place in a freezer ziplock bag. Place your 'emergency' pieces of pound cake into the freezer.

Notes: (1) Susan's recipe called for 3 Tablespoons of either Almond, Coconut or Lemon Extract. I reduced the total amount of extract to 2 Tablespoons and divided it between 1 Tablespoon Vanilla and 1 Tablespoon of Almond Extract. If I was making a coconut version, I would use 1 Tablespoon Vanilla and 1 Tablespoon of Coconut. And if I was making a lemon version, I would use 1 Tablespoon Vanilla and 1 Tablespoon Lemon Extract. (2) Additionally, I added 1/2 teaspoon of Kosher salt to the recipe. (3) I used the vanilla and almond extracts from Nielson-Massey and Gold Medal unbleached all-purpose flour.

Sticky Toffee Pudding

Happy New Year! In 2024 we will have one additional day to live our best lives. Which may or may not include include savoring something sweet. Now considering some of you are starting the new year eating cleaner, it might be considered a form of sabotage to have the first post of the year be a recipe for something wickedly rich, decadent, and delicious. Alternately it might also be one of those good intentioned gestures encouraging and helping you to truly live your best life! If you have ever had Sticky Toffee Pudding before, you know it's one of those desserts you wouldn't ever want to live without. It's definitely a dinner party worthy dessert, but it's also humble enough to be considered comfort food at its' finest. 

Some (like me) might have thought that Sticky Toffee Pudding has been around for centuries. Surprisingly (for me) it hasn't. Rather it has been around for either a little more than 120 years or slightly more than 70 years, depending on which source you want to believe. Three different regions of the United Kingdom lay claim to having invented this decadent, mouthwatering, scrumptious dessert. But whether it was created in 1907 (in Yorkshire), in 1960 (in Cumbria) or in 1967 (in Scotland) doesn't really matter. What matters is that it made its' way here to the states and has recently begun to garner the attention it deserves. If for some reason Sticky Toffee Pudding hasn't made way into your life, let me help you give it a grand entrance. 

In spite of its' relatively short history, there are a plethora of Sticky Toffee Pudding recipes out there. Some include the addition of spices (cinnamon, ginger, cloves, nutmeg), some include molasses or treacle, and some are made with self-rising versus all purpose flour. This recipe doesn't use any of those ingredients. Maybe someday I will tinker around and include some of them, but at the moment, I am deeply, madly in love with the version here. 

In addition to aiding in the breaking down of the dates, cooking them in baking soda 'brings out the inherent toffeeness of the dates as well as softens their skins.' (Taylor and Arguin). It may sound a bit unusual, but it works. Medjool dates have a rich dark color and rich caramel flavor making them the most optimal choice. And the dark brown sugar is another one of the keys to a moist, dense, chewy Sticky Toffee Pudding. The batter is comprised of two components: the cooked dates and the sugar/butter/flour/eggs/baking powder/salt/vanilla mixture. When making the Sticky Toffee Pudding, begin with cooking the dates as they need time to cool before getting mixed in to the batter.

While the Sticky Toffee Pudding bakes, make the luscious sauce. Once the cake is finished baking, you will pour one cup of the sauce over a skewer holed cake. Then return to the oven for another 3-4 minutes of baking. 

The remaining sauce will be used when serving the warm Sticky Toffee Pudding. Serve pieces of the sauce drenched pudding with a large scoop of vanilla ice cream or better yet, some salted caramel gelato. 

Whether or not Sticky Toffee Pudding makes it way as one of the 'it' desserts of 2024 is anyone's guess. However, if any dessert should go viral this year and remain viral for years to come, it is this heavenly, luscious, scrumptious Sticky Toffee Pudding. In other words, you absolutely must have it in your life. But I have a word of caution for you. Do not tell your family and friends what is in this cake until they have had their first bite or maybe until after they have cleaned their plates. Trust me when I tell you there won't be any crumbs or sauce left behind as it may be one of the most irresistible desserts to grace your table. And at the end of the night everyone will leave as immensely happy (unsuspecting) date loving people!

Recipe

Sticky Toffee Pudding

Serves 8-10

Ingredients

Caramel Sauce

1 3/4 cups (350g) dark brown sugar

1 1/2 cups heavy whipping cream

3/4 cup (170g) unsalted butter (preferably European or European Style)

2 teaspoons vanilla

1/4 teaspoon Kosher salt

Sticky Toffee Pudding

12 ounces (340g) Medjool dates, pitted and coarsely chopped

1 cup water

1/4 teaspoon baking soda

1 3/4 cups (228g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

1 cup (200g) dark brown sugar

3/4 cup (170g) unsalted butter, room temperature (preferably European or European Style)

3 large eggs, room temperature

2 teaspoons vanilla

Vanilla Ice Cream or Salted Caramel Gelato

Directions

Caramel Sauce

1. In a medium sized saucepan, melt the butter.

2. Add in the dark brown sugar and heavy whipping cream. Bring to a boil.

3. Turn the heat down to a low simmer. Stirring frequently, continue to simmer for 5-8 minutes, until the sauce has thickened and a bit sticky. Note: To check for doneness, dip a spoon in the sauce. Swipe your finger down the center of the spoon. If the finger swipe remains, the sauce is done.

4. Stir in the vanilla and Kosher salt. Remove from the heat. Set aside.

Sticky Toffee Pudding

1. In a medium sized heavy bottomed saucepan, combine the dates and 1 cup of water. Bring to a boil.

2. Reduce heat to simmer and cook until dates are soft and most of the liquid is absorbed (but the mixture remains moist). This takes about 3-4 minutes.

4. Remove from the heat and stir in the baking soda.

5. Transfer the mixture to a bowl and let come to room temperature. Or to speed up the cooling process place the bowl in the refrigerator.

6. Preheat the oven to 350 degrees (F). Line a 9" square baking pan with parchment paper. Generously butter the paper. Set aside.

7. Sift flour, baking powder and salt. Set aside.

8. In the bowl of a standing mixer fitted with a paddle attachment beat the butter until creamy (about 2-3 minutes).

9. Add in the dark brown sugar and beat until light and fluffy (about 3-4 minutes). Scrape down the bowl as needed.

10. Beat in the eggs one at a time.

11. Mix in the dry ingredients, mixing just until combined.

12. Add in the cooled dates and vanilla. Stir to combined.

13. Transfer the mixture to the prepared baking pan. Smooth top with an offset spatula.

14. Place pan on a large baking sheet. Bake for 35-38 minutes until browned and slightly firm to the touch but still spongy. Note: A toothpick inserted in the center of the cake may have a few crumbs attached, but it should not be wet.

15. Remove from the oven and generously pierce the top of the cake with a skewer. Pour one cup of the caramel sauce over the top and  and return to the oven.

16. Bake for an additional 3-4 minutes or until the caramel sauce bubbles.

17. Remove from the oven and let cool on a wire rack. Let cool to slightly warm or room temperature.

18. To serve, pour some of the sauce on a plate, place a square of the Sticky Toffee Cake on top, then top with Vanilla Ice Cream or Salted Caramel Gelato. Top with a little more of the sauce.

19. Store any leftover cake covered in the refrigerator for up to 5 days.

20. Important note: If cake has been chilled or is at room temperature. Reheat in the microwave until warm before serving. It's absolutely scrumptious served warm.

Notes: (1) 12 ounces of coarsely chopped Medjool dates equals two cups. (2) If at all possible, buy your dates from a Mediterranean store. Especially one that imports Medjool dates. (3) The Sticky Toffee Pudding and Sauce can be made early in the day. Reheat pieces of the pudding and the sauce before serving.

Apple Galette with Salted Caramel Sauce

On what began as a glorious fall day we made the ninety minute drive out to our favorite apple orchard. It took us less than twenty minutes to pick a half bushel of Honey Crisp apples.  After another twenty minutes was spent taking photos in the orchard, we headed into the barn to buy a half dozen of the best ever warm apple cider donuts (the donuts themselves are worth the ninety minute drive). It was one of those perfect, laid back, pinch yourself kind of days. The kind we remember, the kind we hope will always be an annual tradition. 

On the ride home I mulled over how the Honey Crisp apples might be best put to use. Other than saving some for eating, making a batch of my favorite Homemade Applesauce and maybe even an Apple Crisp, I thought I would make this Apple Galette with Salted Caramel Sauce. Not only do I love the rustic look of a galette, I love how unfussy and almost impossible they are to mess up. Some people like making crimped edge pies, but I like making galettes. Otherwise known as free form French pies, galettes have a casual, yet elegant quality to them. 

When topped with some vanilla ice cream and homemade salted caramel sauce, you have one of the most inviting, crowd-pleasing, mouthwatering desserts. One that completely embraces all of the feels and flavors of fall.

I used Honey Crisp in this galette, but you could use other apples having both tart and sweet like qualities to them. If I didn't have a half bushel full of Honey Crisp apples, I might use Pink Lady or Granny Smith apples in this galette. 

The dough for the galette comes together easily in a food processor. Once assembled the dough requires a chilling time of only thirty minutes. It can be chilled longer (and even overnight), but will need to be removed from the refrigerator for 10-15 minutes before rolling out. 

The assembled galette bakes for 10 minutes in a preheated 425 degree (F) oven. After which the oven temperature is reduced to 375 degrees (F). The galette will continue to bake for an additional 30-35 minutes or until the crust is golden brown.

While the galette bakes, make the Salted Caramel Sauce. Unlike other caramel sauces, this one begins by toasting the granulated sugar until it's melted. Once the sugar has melted, the pan is removed from the heat and the room temperature butter is whisked in. Followed by stirring in the whipping cream, salt, and vanilla. To achieve a perfect sauce texture, the pan is returned to low heat and whisked until the desired consistency is reached (this should take only a few minutes). Immediately remove the pan from the heat and pour the sauce in a heatproof bowl or jar. Note: If you leave the sauce in the hot pan, it will continue to cook.

The galette can be served warm or at room temperature. Serving it with some vanilla ice cream is optional, but you absolutely must serve it with the heavenly salted caramel sauce. You can drizzle on some of the sauce over the top of the galette or you can let everyone drizzle on as much of the sauce as their caramel loving heart desires. Or drizzle some on and have the jar of sauce available on the side.

So whether you get your apples from an apple orchard, at the Farmer's Market, in your backyard, or from the grocery store, this is the season for turning apples into luscious desserts. Hopefully you are enticed to make this impressive Apple Galette with Salted Caramel Sauce for your family and/or friends. It's one destined to make your meal a memorable one.

Recipe
Apple Galette with Salted Caramel Sauce

Serves 8

Ingredients
Tart Dough
2 Tablespoons granulated sugar
1 teaspoon Kosher salt
2 cups (260g) all-purpose flour, plus additional for rolling out dough
12 Tablespoons (170g)chilled unsalted butter, cut into pieces 
1 large egg, lightly beaten

Apple Galette
1 1/2 pounds Honey Crisp or Granny Smith apples (3 to 4 medium sized apples), peeled, cored and cut into 1/4inch thick slices (or use any other baking apples of your choice)
1/4 cup (33g) all-purpose flour
1/4 cup (50g) sugar (plus additional for sprinkling on egg washed tart dough)
1/4 teaspoon Kosher salt
1 teaspoon cinnamon (recommend Saigon cinnamon)

1 large egg
1 teaspoon half-and-half, water or whipping cream
1 generous Tablespoon of sparkling sugar (or granulated sugar)

Salted Caramel Sauce

1 cup (200g) granulated sugar

6 Tablespoons (85g) unsalted butter

1/2 cup heavy cream

3/4 teaspoon flaky sea salt or Kosher salt

1 teaspoon vanilla

Optional: 

Good quality Vanilla Ice Cream OR

2 cups heavy whipping cream and 2 Tablespoons of pure maple syrup (for maple cream, beat to medium-soft peaks then fold in maple syrup)

Directions
Tart Dough
1. In a food processor, pulse together the sugar, salt and flour until combined.
2. Add butter and pulse until the mixture is crumbly.
3. Add egg and process until dough begins to come together and forms a loose ball.
4. Form dough into a disk, wrap in plastic wrap and chill until firm for at least 30 minutes or up to overnight. Note: Allow to sit out at room temperature for 5-10 minutes before rolling out to prevent cracking if refrigerated for more than an hour.

Apple Galette

1. Preheat oven to 425 degrees (F). 

2. On a lightly floured surface, roll out tart dough to a 14-16 inch, slightly less than a 1/4 inch thick, circle.

3. Transfer the dough to a parchment paper lined baking sheet.

4. Press a 9" pie pan lightly in the center of the dough to help guide where to place the apples.

5. Toss the sliced apples in the flour, sugar, Kosher salt and cinnamon.  Arrange the sliced apples within the 9' circle.

6. Lift edges of dough over apples, tucking and overlapping to create a rustic circle shape.

7. Brush edges of dough with egg wash, then sprinkle with sparkling sugar (or granulated sugar).

8. Place the baking sheet in center of oven. Bake at 425 degrees (F) for 10 minutes. Then immediately reduce the oven temperature to 375 degrees (F). Continue baking for an additional 30-35 minutes or until crust is a golden brown.

9. Let cool slightly before drizzling with the salted caramel sauce. Top or serve with scoops of vanilla ice cream.

10. Serve the galette warm or at room temperature.

Salted Caramel Sauce

1. In a heavy bottomed saucepan. Add in the sugar. Cook over medium-low heat, stirring often until the sugar melts and turns to a golden brown. Note: The sugar will clump up, but those clumps will dissolve as the sugar melts.

2. Remove the pan from the heat and add in the butter. Stir until it is completely melted. Note: The mixture will bubble up, so be careful.

3. Whisk in the heavy cream, salt and vanilla until completely blended.

4. Return the pan to a medium low heat. Continue cooking for another 3-4 minutes or until the desired sauce consistency is reached.

5. Immediately pour the salted caramel sauce into a heatproof jar or bowl to allow to cool slightly before serving. Store any leftover sauce in the refrigerator. Reheat before serving.

Notes: (1) Other than Honey Crisp apples, you could use Pink Lady or Granny Smith apples when making this galette. (2) To make the egg wash, whisk together an egg with a teaspoon of half and half, water or whipping cream until well blended.

Honey Crisp Apple Picking (September 2023)