Dark Chocolate Marshmallow

Dark Chocolate Marshmallow

1/2 cup cocoa powder, divided
3/4 cup cold water, divided
2 tablespoons light corn syrup
2 (1/4-ounce) packets unflavored gelatin
3 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sugar
4 ounce dark chocolate, chopped
pinch of kosher salt
1/4 teaspoon instant coffee granulate
Instructions
Line an 8 by 8-inch baking sheet with parchment paper, sprinkle 2 tablespoons of cocoa powder on the bottom and the sides of the parchment paper, set aside.

In a microwave safe bowl, add chopped chocolate, salt and instant coffee, heat on high until chocolate is melted. Stop and stir at 30 seconds intervals. When chocolate is melted, stir in 1/4 cup cocoa powder. Set aside to let cool.

In a medium saucepan, add 1/3 cup of the water, the sugar and the corn syrup and heat over medium heat. Stir until the sugar dissolves. Once the sugar is dissolved, do not stir the mixture and continue to cook the syrup until it reaches 265 degrees F on the candy thermometer, about 8 to 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water and let it sit for about 5 minutes. Then heat the gelatin in a microwave for 25 to 30 seconds to liquefy it.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until firm. As soon as the syrup reaches 265 degrees F, remove the pan from the heat. Transfer the syrup to a heat proof beaker with handle (I used my heat proof glass measuring cup. It’s safer and easier to control using a beaker to pour the hot syrup into the running mixer than pouring the hot syrup directly from the saucepan.)

With the mixer on medium low speed, slowly add the syrup to the egg whites. Pouring it between the spinning beater and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes. When the ingredients are fully incorporated and slightly cooled, beat in the vanilla and chocolate mixture until well combined.

With a rubber spatula, scrape the mixture onto the prepared baking sheet. Spread the mixture into the corners and smooth the surface. Dust the top of the marshmallow with the remaining 2 tablespoons of cocoa powder.

Leave it in a cool, dry place to set. It takes about 2 to 3 hours. Once the marshmallow is cooled and set, cut into small pieces with a pair of scissors or a long thin knife. I cut some of mine with cookie cutters. Lightly dust the cookie cutters with cocoa powder to prevent sticking. Eat them as is or add them into hot chocolate for a decadent treat. Enjoy.

Chocolate Malt Marshmallows

WARNING - STAND MIXER HIGHLY RECOMMENDED!

Malted Chocolate Marshmallows

2/3 c. cold water
2 tbsp malted milk powder
1 c. granulated sugar
2 packages of gelatin
2 tsp vanilla paste or vanilla extract
1/2 c. light corn syrup
6 oz. semi-sweet chocolate, coarsely chopped
cocoa powder for dusting only

lightly grease an 8x8 2.5 inch deep baking pan

Pour the gelatin into a bowl and cover with the cold water, allow to bloom for 2 minutes.  In a medium saucepan, add sugar, malted milk powder, vanilla paste and the bloomed gelatin.  Heat until everything is dissolved and then remove from heat. Do not boil.  Transfer to a mixing bowl and add the corn syrup.  Beat with a whisk attachment on high for about 12 to 16 minutes until the mix is mounding up on the whisk and becoming very thick.

While that is whisking, set up a double boiler and melt the chocolate in a bowl.  Once melted, remove from heat and let cool for a few minutes while the mallow is still whipping.

Once the mallow is whipped and very thick, fold the melted chocolate into it. 

Pour the mixture into the prepared pan and spread quickly using a damp or greased spatula.  Let it set in the fridge for 1 hour.

Dust a cutting board with cocoa powder.  The cocoa powder will be used instead of corn starch to prevent the mallows from sticking.  Turn the mallow brick out onto the board.  If it sticks, gently coax it out with your fingers, trying not to tear it.  Once its on the cutting board, dust all surfaces with cocoa.  Cut into pieces.  With marshmallows there's not precisely a correct size.  I like cutting to 1 or 1.5 inches.  Once cut, roll the mallows in  cocoa powder to coat every stick surface.  Store in airtight container for 2-3 weeks.

Decadent Chocolate Biscotti

1 stick of butter
1 c. granulated sugar
2 eggs
2 1/4 c. all purpose flour
2/3 c. cocoa powder
1 tsp baking soda
1/2 c. semi-sweet chocolate chips
optional - 1 c. walnuts or 1 c. pistacios or 1 c. dried cherries

Preheat oven to 350 degree F.  Either: lightly grease a baking sheet OR use a sheet of parchment paper on a baking sheet

Beat the sugar and butter until pale and fluffy, add eggs one at a time, mixing them in.  Sift the dry ingredients into the mixture, blending it gradually with an electric mixer or stand mixer.  Stir in the chocolate chips and any optional ingredients.

I have had success with laying a sheet of parchment paper on the counter and shaping the loaf right on it and then just sliding the sheet onto the baking tray.

Turn out batter onto a floured surface and form into a large, slightly flattened loaf.  The loaf should be approximately 16x6 inches and roughly rectangular.  The mean thickness of the loaf should be about 1 inch, with the outer edges sloping down.

Bake the loaf for 30 minutes at 350.  When done take the loaf out, reduce oven temperature to 325 degrees F., and let it cool for 10 min.  After 10 minutes of cooling, move it to a safe cutting surface and using a very sharp knife, cut the loaf into strips 1/2 inch to 3/4 inch thick.  You should be able to divide the loaf into about 20-24 slices. Place these back on the baking sheet but with a little space between them and bake for another 20 minutes until they are dry and crispy.  Once cooked, transfer to cooling rack to cool and harden.

Double Chocolate Chip Cookies, Best so Far

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Alternate Double Chocolate Recipe
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 egg
2 cups semisweet chocolate chips

1/2 c. cocoa powder
2 oz semi-sweet chocolate, melted


Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Alton Brown's Okra and Tomatoes

http://www.foodnetwork.com/recipes/alton-brown/okra-and-tomatoes-recipe.html

1 pound okra, rinsed and trimmed
3 tablespoons olive oil
1 1/2 cups finely chopped red onion
1 1/2 teaspoons kosher salt
1 tablespoon minced garlic
2 cups peeled and chopped tomato
1 tablespoon minced fresh ginger
1 teaspoon freshly ground grains of paradise* or black pepper
1/2 teaspoon freshly ground cardamom

Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.

Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.

*Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.

Recipe courtesy of Alton Brown, 2006

Salted Peanut Butter Cookies

https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/

Barely adapted, just a bunch of extra notes, from the Ovenly cookbook

Yield 26 to 28 cookies with a 1 2/3 tablespoon or #40 scoop. (I halved the recipe and regret it so much.)

1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter (see note at end)
Coarse-grained sea salt, to finish

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter. Ovenly says you know the dough is ready when it has the consistency of Play-Doh, but I can tell you as the mom of a Play-Doh fanatic that mine was thinner, softer.

If you’d like to get those pretty striations across the top of the cookies, chill the dough by freezing it in its bowl for 15 minutes, stirring it once (so the edges don’t freeze first), before scooping it. If you’re not obsessed with these markings, you can scoop it right away. Scoop or spoon the dough into balls — Ovenly uses about a 1/4-cup scoop (probably #16); I use a 1 2/3 tablespoons or #40 scoop. Place on prepared pan. For the tallest final shape, place the tray in the freezer for 15 minutes before baking.

Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.

Do ahead: You can definitely make the dough in advance and either refrigerate it for a couple days or freeze it longer. However, if I were going to freeze it, I’d probably go ahead and scoop it first. You can bake them right from the freezer.

About chilling the dough: The Ovenly recipe says you can scoop and bake the cookies right away, but they keep their shape better if you chill them in the freezer for 15 minutes first. I tried it with and without and did find a better dome and final shape with the 15 minutes after. However, I was incredibly charmed by the striated marks from the cookie scoop on top of the cookie I bought last weekend, as well as in the photo in their book, and I realized that I couldn’t get it at home with just-mixed dough; you’ll get more of a blob shape from your scoop. So, I also chilled the dough for 15 minutes before scooping it and was then satisfied with the shape. It’s not necessary unless you’re as taken with top pattern as I am.

Two questions I suspect someone will ask very soon: Can you make this with all-natural peanut butter and can you make this with almond or a nut butter? The answer to both is yes, however, the authors themselves warn that you’ll get the best final shape and texture from a smooth, thick processed peanut butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3-ounce jar of Skippy is estimated to contain 1 3/4 cups, saving you some measuring). I suspect an almond or cashew butter will have a similar effect as natural peanut butter.

Bee Sting Cake

https://smittenkitchen.com/2013/04/bee-sting-cake/

Bret's Notes:
This recipe did not work.  The cake fell when baking.  No idea why.  When I tried to un-mold the cake, the whole thing fell out in a pile of chaotic bread chunks while the sides and bottom stuck to the pan.  It was a disaster.

I was able to sort of save it and turn it into a bread pudding.  I made the caramel topping and mixed it in with the cake chunks, and then folded in the custard (which needed thinning with more milk).  It tasted pretty good, but it's very rich.  Works better with a berry mix (strawberries, blueberries, raspberries).  Don't think I'd make again.  There's simpler ways of making bread pudding.

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This is a tender, yeasted lightly sweetened cake with a honey-almond-caramel crunch topping. Needless to say, the topping is one of the best parts. This single-layer cake is split and filled with pastry cream; I used a thin amount (about 1 cup) but for a more traditional towering bienenstich (which are often 1:1:1 with halved cake layers and custard) you might want to double the filling. As for flavorings, I put some vanilla bean scrapings in the custard, but a 1/4 teaspoon of almond extract would be more fitting. Almond or vanilla extract or even a little lemon zest could be added to the cake layers, but I didn’t feel it was necessary.

How does this differ from other bee sting cakes out there? The cake itself has slightly more milk and slightly less flour than most recipes I saw; I preferred the more tender crumb. I opted for instant yeast (which doesn’t have to be proofed with warm liquids, hooray) to create a one-mixer-bowl cake, which means this is a breeze to put together. Many recipes use pudding mixes to create the filling, but I come from a family of custard junkies, and would never cut corners there. (But by all means feel free to if it’s all the same to you.) Finally, the cake is often baked in a square or rectangular pan (double it for a 9×13) and cut into squares.

This cake is best the day it is made but if you absolutely must get a head start, you can make the pastry cream in advance and refrigerate it until needed, up to two days. You might need to whip it up slightly to make it smoothly spreadable again. You can also make the batter the night before, and let it do its final rise in the cake pan in the fridge overnight. Bring it back to room temperature before adding the almond topping and baking it.

Update on cornstarch versus flour in custard: A few people have mentioned a floury taste in the final pastry cream, so I am adding a suggestion that you might want to use cornstarch instead. I switch back and forth between the two in custards, but seeing as I find little difference in the result, originally suggested flour because more people have it around. If you’ve got both, opt for the cornstarch instead.

Cake
2 1/4 teaspoons (or 1 1/4-ounce package) instant yeast (not active dry) (also sold as rapid rise or bread machine yeast)
3/4 cup whole milk, ideally at room temperature
1/4 cup granulated sugar
2 cups all-purpose flour
3/4 teaspoon table salt
2 large eggs, ideally at room temperature
4 tablespoons unsalted butter, at room temperature

Honey-Almond-Crunch Topping
6 tablespoons unsalted butter, cold is fine
1/3 cup granulated sugar
3 tablespoons honey
2 tablespoons heavy cream
1 1/2 cups (4 3/4 ounces) sliced almonds
Two pinches of sea salt

Pastry Cream Filling
1 cup whole milk
Seeds from 1/4 to 1/2 vanilla bean, 1 teaspoon pure vanilla extract or 1/4 teaspoon almond extract
3 large egg yolks
1/4 cup granulated sugar
3 tablespoons all-purpose flour or cornstarch [updated]
2 pinches sea salt
2 tablespoons unsalted butter, cold is fine

Make the cake: Combine all of the cake ingredients in a medium-sized mixing bowl, stirring till the mixture becomes cohesive, then stirring for two minutes more. In a stand mixer, you can mix this with the paddle attachment (no dough hook needed; batter is thin) at low-medium speed for 2 to 3 minutes. Scrape down sides, cover with plastic wrap and let rise in a draft-free place for 60 minutes, till it’s a little puffy. (It won’t fully double; this is fine.)

Butter a 9-inch round cake pan. Stir the batter a few times to deflate it slightly, then scrape it into the prepared pan and nudge it until it fills the bottom. Cover again with plastic wrap (don’t let it drape in and touch the top) and set aside for another 30 minutes.

Meanwhile, make the honey-almond-crunch topping: In a small or medium saucepan over medium heat, heat the butter, sugar, honey, cream and salt until the butter is melted. Bring to a simmer and let it boil for 3 to 5 minutes, until the mixture becomes a shade darker (it should go from a yellowish tone to a light beige), stirring frequently. Stir in the almonds. You will probably panic because this mixture is going to get very thick — but don’t. Set it aside to cool slightly.

Heat your oven to 350 degrees.

Once the cake has finished its second rise (again, it’s not going to rise a lot; don’t sweat it) use a small spoon to scoop out small amounts of the almond topping and distribute it over the top of the cake. It’s going to be a little pesky because it is firm, but I promise (see above: multiple photos of this process to ease your worry), even if it’s not perfectly evenly distributed, it will all smooth out gorgeously in the oven.

Bake cake on a foil-lined tray to catch any caramel drips, for 20 to 25 minutes, until top is bronzed and toothpick inserted into the center comes out batter-free. (Caramel on it is fine, and should be tasted.) Transfer to a cooling rack and let it sit in the pan for 10 minutes. After 10 minutes, run a knife along the outside of the cake, making sure no places are stuck and invert the cake onto the cooling rack. If you’re like me, you’ll be positive that all of the almonds will fall off, but shockingly, in five rounds, I only lost one or two. Reverse it back onto another rack to finish cooling, replacing any almonds that fell off right back on top. They’ll merge back with the caramel as it cools; nobody will know.

Make pastry cream: Warm milk and vanilla bean scrapings (if using; if using an extract, don’t add yet) in a medium saucepan. Pour into a small bowl or cup, ideally with a spout. Set aside. Rinse saucepan with cool water, to rinse and cool; wipe to dry. Off the heat, whisk the yolks and sugar vigorously together for a minute, until pale and ribbony. Whisk in flour and salt until smooth. Drizzle in warm milk mixture, a spoonful at a time, whisking the whole time. Once you’ve add half of it, you can add the rest in a more steady stream, again whisking the whole time. Return the saucepan to the stove and cook on medium-high heat until it bubble, then simmer for one to two minutes, more whisking the whole time. Off the heat, whisk in the butter and any extracts you may be using. Cool custard completely before using, a process that can be sped up in the fridge or whisking it over a bowl over ice water.

Finally, assemble the cake: Once both the cake and pastry cream are fully cooled, place the cake on a serving platter and divide it horizontally into two layers with a long serrated knife. Spread pastry cream over bottom half. Place top half on pastry cream. Serve in wedges; watch out for bees. Refrigerate any leftovers.

Bret's Pickled Summer Vegatables

Ingedients
1 red bell pepper, cubed
1 orange bell pepper, cubed
1 poblano pepper, cubed
1 red jalepeno pepper, cubed
1 medium eggplant, cubed
kernals from 3 ears of corn
1 medum cucumber, cubed
10 medium white button mushrooms, cubed
1 zuccini, sliced and diced thickly
1/2 large onion, sliced and diced thickly
1/3 c. of coarsely chopped garlic

1 1/2 tsp black peppercorns, cracked
1/4 tsp whole cloves, cracked
1/4 tsp cardamon seeds, cracked
12 leaves of sage, chopped coarsely
3/4 tsp. dill seeds
1 tsp coriander powder
4 tsp salt
1 tbsp sugar

12 oz white wine vinegar
1 c. white vinegar, and enough extra to barely cover the vegetables in the pot
1/2 c. dry white wine
1 c. water

Prepare all vegetables. Put all in a pot, cover with liquids, add the seasonings. Put on a high fire until it is just boiling. When it boils, reduce the heat and let it simmer for 5 minutes to partially cook the vegetables and infuse the seasonings.

While waiting, sterilize enough jars to hold the pickles.

Ladel the pickles into the jars and seal. Process in hot water bath for 20 minutes and then let sit to pickle on a shelf for 3-5 days. These should keep for a long time while sealed. At least a year, but likely longer. Once opened, they must be refrigerated and eaten somewhat quickly or they'll go bad.

Chinese Hot and Sour Soup

Ingredients

        5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
        2 teaspoons dark soy sauce*
        4 small Chinese dried black mushrooms*
        12 small dried tree ear mushrooms*
        1 1/2 tablespoons cornstarch
        12 dried lily buds* (sometimes called golden needles)
        1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
        2 tablespoons red-wine vinegar
        2 tablespoons rice vinegar (not seasoned)
        1 tablespoon light soy sauce*
        1 1/2 teaspoons sugar
        1 teaspoon kosher salt
        2 tablespoons peanut oil
        4 cups reduced-sodium chicken broth
        3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
        2 large eggs
        2 teaspoons Asian sesame oil*
        1 1/2 teaspoons freshly ground white pepper
        2 tablespoons thinly sliced scallion greens
        2 tablespoons fresh whole cilantro leaves
        *Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

Preparation

        Toss pork with dark soy sauce in a bowl until pork is well coated.
        Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
        Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
        Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
        Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
        Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
        Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
        Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

Eggnog Cake with Eggnog-pecan frosting

original recipe
serves 12

Ingredients

    Cake:
    1/2 cup butter, room temperature
    1 1/4 cups white sugar
    3 eggs, room temperature
    1 teaspoon vanilla extract
    1/4 teaspoon finely grated lemon peel
    2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon salt
    1 cup prepared eggnog (or see notes for recipe)
    2 tablespoons bourbon whiskey

    Frosting: (makes too  much, consider halving)
    1/4 cup all-purpose flour
    1/4 teaspoon salt
    1 1/2 cups prepared eggnog (or see notes for recipe)
    1 cup butter, room temperature
    1 1/2 cups white sugar
    1 1/2 teaspoons vanilla extract
    1/4 teaspoon rum-flavored extract
    1/8 teaspoon finely grated lemon peel
    1/2 cup finely chopped toasted pecans (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

If making cake: Grease and flour two 9-inch round baking pans.
If making cupcakes, place cupcake wrappers (standard or mini) in a cupcake pan.

Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.

Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon.


If making cake, divide batter evenly between prepared pans.

      Bake in preheated oven until cake springs back when touched lightly with a fingertip or a  
      toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers).
      Cool in pans for 10 minutes before inverting on a wire rack to cool completely.

If making cupcakes, portion the batter into cupcake wrappers and bake accordingly: standard cupcakes bake for 18 min, mini cupcakes bake for 15 minutes.

Frosting
    To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
    Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
    Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.



Cake Construction
    Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

For cupcakes, spread frosting on the cupcakes, or pipe it with a pastry bag.

Fruitcake Shortbread

1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 egg, room temperature
2 1/2 cups all purpose flour
1 pinch salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cherries and dried pineapple, chopped into chunks
1 cup chopped pecans, chopped in halves
1/3 c. brandy

First, chop the fruit and set into a bowl. Pour brandy over the fruit and microwave for 45 seconds. Let the fruit soak in the warmed brandy while mixing the remaining ingredients.

Cream the butter and powdered sugar with the butter and egg. Mix the flour and cream of tartar into the butter mixture. When its thoroughly incorporated, add the fruit and mix until evenly distributed.

Divide the dough in half and spread each half onto a sheet of wax or parchment paper. Roll this up into a tube that is roughly 2 1/2 inches in diameter. Freeze both for 1 hour.

When ready to bake, preheat oven for 375 degrees. Set oven racks to the middle. Unwrap the frozen dough and slice with a good knife, cutting each cookie to be 1/3 of an inch thick. (1/4 inch comes out  a bit too thin and overcooked) Bake for 11-13 minutes or until light golden brown.

Cool on rack.

Italian Buttermilk Bread

2 1/2 cups unbleached all purpose flour
1 c. whole wheat flour, plus extra for work surface
2 teaspoons table salt
1 cup buttermilk, cold
1/3 cup boiling water
2 tablespoons unsalted butter, melted
3 tablespoons molasses
2 1/2 tsp active dry yeast or 1 package

If using a bread machine:
Add dry ingredients to the machine's bucket.  Mix the boiling water into the buttermilk, so that it is a slightly warm temperature. Mix the molasses, & melted butter into that and pour into the bucket. Set the machine to the dough setting and let it mix. Take the dough out after 1 hour.

Work the dough on a lightly floured surface and form into a ball. Set oven for 350 degrees and let it warm for roughly 20-25 seconds. It should feel pleasantly warm, but not hot. Lightly coat a large bowl with olive oil and place the dough ball in it. Set the bowl in the oven and allow to rise for 45 minutes.

The dough should double in size in this time. Remove from bowl and re-knead one last time into a smooth ball. Then place this ball on a baking sheet that is lightly floured. If oven is not warm any longer, re-goose it until pleasantly warm. Set the sheet with dough into the oven and allow to rise another 30 minutes.

Once risen, bake at 350 degrees for 35-40 minutes.

Cinnabon Clone

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature slightly beaten
⅓ cup butter, softened
3 1/2 cups all purpose flour
1 c. whole wheat flour
1 tsp. salt
½ cup white sugar
2½ teaspoons bread machine yeast -regular yeast if you make the dough without a machine


Filling
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/2 tsp. nutmeg
2 tbsp butter, melted for brushing

Frosting
4 oz cream cheese
4 tbsp butter, softened
2 tbsp milk
1/2 tsp vanilla
2 c. powdered sugar

Put the yeast into the milk and let it stand.  Put all dry ingredients into a mixing bowl. Add eggs and softened butter, mix.  Add the milk and yeast and beat with dough hooks on an electric mixer until incorporated and thick. Knead with hands into a solid ball. Let rise in warm place for 90 minutes.

Mix filling and melt the butter. Roll out dough into a 24 x 16 rectangle. Brush with butter and spread the filling across the dough. Tightly roll it. Cut into 1 inch rolls with dental floss.

Brush 12x9 oblong glass baking tray with remaining butter and place the rolls into the pan. Let rise 30 minutes in warm place. Bake at 400 degrees for 20 minutes

While cooling, make the frosting. Beat butter and cream cheese together with vanilla and milk. Gradually beat in the powdered sugar.

Spread frosting on the rolls then serve.