sweet tooth? recipes for when the craving hits
Emily Petree
introduction B
aking is a hobby that seems to become more elusive to people as their lives become more hectic. “I can’t bake to save my soul!” is a phrase I often hear uttered under someone’s breath when I tell them how much I enjoy baking, and they usually mean baking from a box, no less. No hard feelings about cake mixes, of course - they have really come a long way and are useful in many instances. When I say baking, though, I mean really baking. Gathering the ingredients from the pantry, measuring them out and combining them has been something I’ve found therapeutic since I was a child.
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here are some mistakes that people commonly make during their baking adventures that cause them to think they can’t, in (above) Red Velvet Cake, photo courtesy “foodinmouth,” Flickr (cover) Double-Chocolate Chocolate Cupcakes, photo by Emily Petree fact, bake to save their souls. Before presenting you with some of my most cherished cake and cookie recipes, I feel that it would prove helpful to provide some helpful hints so that you don’t walk away from an attempt at a Sweet Tooth? recipe with any emotion other than sheer bliss.
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isted below, you will find some of the most treasured secrets that successful cooks use to guide their endeavors. Read through them before starting a recipe and keep them for reference in the future.
General baking tips • Before starting a recipe, always read through the directions completely. This will help you to avoid the frustration of being halfway through and realizing you’re missing a key ingredient or utensil. • Allow refrigerated ingredients such as butter to come to room temperature before incorporating them. This ensures that they will blend thoroughly and evenly. • Select chocolate with cocoa solids of about 70 percent and store it in a cool, dry place. • When mixing, measure ingredients accurately and follow the order that the recipe lists. • Avoid using dark baking sheets or pans, as they have a higher tendency to burn the cake or cookies. • Place the cake in the center of the preheated oven and keep an eye on the cake while it’s baking, as oven temperatures can vary greatly. It’s always a good idea to have a thermometer in the oven, instead of relying on the display temperature.
Things to remember when baking cakes... • Once you’ve poured the batter into the pan, place it directly into the preheated oven. Cake batter should not have time to sit before baking. • While baking, do not open the oven door during at least the first half of the cooking time. Allowing cold air into the oven can affect the cake’s rising process. • A knife or toothpick inserted into the center of the cake will come out clean when the cake is done. The cake will also pull away from the sides of the pan or spring back when lightly touched when it’s done.
Things to remember when baking cookies... • If you’re baking more than one sheet of cookies at the same time, rotate them halfway through the baking time. Also, if you’re using the same cookie sheet multiple times, allow it to cool completely before placing cookies on it so the dough won’t soften and spread too early. • Cookies are done when they are lightly browned or the edges turn golden brown. • Unbaked dough can be refrigerated for up to 2 weeks or frozen for as long as 6 weeks.
Useful Substitutions 1 teaspoon baking powder 1/2 cup firmly packed brown sugar 1 ounce unsweetened baking chocolate 1 cup heavy cream (for baking, not whipping) 1 cup sour cream 1 cup buttermilk
1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar 1/2 cup sugar + 2 tablespoons molasses 3 tablespoons unsweetened cocoa + 1 tablespoon shortening 1/4 cup whole milk + 1/4 cup melted butter 1 cup plain yogurt 1 tablespoon lemon juice or vinegar plus milk to equal 1 cup; stir and let stand 5 minutes
U.S. Measurement Equivalents 1 teaspoon 1/2 tablespoon 1 tablespoon 4 tablespoons 1/2 cup 1 cup
1/3 tablespoon 1 1/2 teaspoons 3 teaspoons or 1/2 fluid ounce 1/4 cup or 2 fluid ounces 8 tablespoons or 4 fluid ounces 1/2 pint or 8 fluid ounces
2 cups 4 cups 1 pint 2 pints 1 quart 4 quarts
1 pint or 16 fluid ounces 1 quart or 32 fluid ounces 2 cups or 16 fluid ounces 1 quart or 32 fluid ounces 2 pints or 4 cups or 32 fluid ounces 1 gallon or 8 pints
cakes Carrot Cake with Cream Cheese Icing
Double-Chocolate Chocolate Cupcakes
Cake: 3 cups grated raw carrots 1 3/4 cups granulated sugar 1 1/4 cups vegetable oil 4 large eggs, at room temperature 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 2 teaspoons ground cinnamon 1 teaspoon lemon extract 1 teaspoon vanilla extract 1/2 cup chopped pecans or walnuts
Cupcakes: 1 1/2 sticks butter, softened 2/3 cup granulated sugar 2/3 cup packed brown sugar 2 eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken 1/2 cup sour cream 1 3/4 cups all-purpose flour 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt
photo courtesy “3liz4,” Flickr Preheat oven to 350 degrees. Cream sugar and vegetable oil together until light and fluffy, about 2 minutes on medium speed. Add eggs and beat on high speed for 2 minutes. Sift dry ingredients into a separate bowl. Add to creamed mixture, one heaping tablespoon at a time, on medium speed. Add extracts to batter mixture and fold in grated carrots and nuts. Divide batter into three 8-inch layer pans, greased, floured and lined with parchment paper. Bake for 30 minutes or until a knife comes out clean. Cool on wire rack for 10 minutes and remove from pan. Ice with cream cheese icing when layers have cooled completely.
Icing: 1 16-ounce package powdered sugar 4 tablespoons butter or margarine, softened 1 8-ounce package cream cheese, softened 1 teaspoon lemon extract 2 teaspoons vanilla extract Cream powdered sugar, butter and cream cheese until light and fluffy. Add flavorings; spread over cake.
Preheat oven to 350 degrees. In an electric mixer, cream the butter and sugars on high speed until light and fluffy. Lower the speed, mix in eggs one at a time, then add vanilla. In a separate bowl, whisk together the buttermilk and sour cream. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately to the mixer bowl. Mix only until blended. Spoon batter into lined cupcake pans. Bake for 20 to 25 minutes, until a knife comes out clean. Cool completely before frosting. Icing: Combine the butter and the chocolate in a small saucepan. Melt over medium heat, stirring constantly. Add the cocoa powder and stir until smooth. Transfer the chocolate mixture to a mixing bowl. Add the powdered sugar alternately with the milk and beat until fluffy and smooth. Spread over cupcakes.
Red Velvet Cake
Chocolate Cinnamon Cake
Cake: 2 cups sugar 1/2 pound (2 sticks) butter, at room temperature 2 eggs 2 tablespoons unsweetened cocoa powder 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon kosher salt 1 cup buttermilk 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 tablespoon vinegar
Cake: 2 cups sugar 2 cups flour 1/4 pound (1 stick) margarine, at room temperature 1/2 cup shortening 1 cup water 4 tablespoons unsweetened cocoa powder 1/2 cup buttermilk 2 eggs, slightly beaten 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon baking soda
Preheat oven to 350 degrees. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each. Mix cocoa and food coloring and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk, then add vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 8-inch greased and floured pans. Bake for 20 to 25 minutes, or until a knife comes out clean. Cool completely before frosting. Icing: 1 8-ounce package cream cheese 1 stick butter, at room temperature 1 1-pound box powdered sugar 1 cup shredded coconut Blend cream cheese and butter in a mixing bowl; add sugar and blend. Fold in coconut. Spread over cake.
Icing: 1 stick unsalted butter, cut into 8 pieces 2 ounces semisweet chocolate, chopped 1/2 cup unsweetened cocoa powder 1 box (16 ounces) powdered sugar 1/3-1/2 cup milk
photo courtesy “Lonnon Foster,” Flickr
Icing: 1/2 stick margarine 4 tablespoons milk 2 tablespoons unsweetened cocoa powder 2 cups powdered sugar 1 teaspoon vanilla
Preheat oven to 400 degrees. Mix together sugar and flour. In a heavy saucepan, bring margarine, shortening, water and cocoa to a rapid boil over medium-high heat, stirring to prevent scorching. Remove from heat and add the dry ingredients. Mix well. Add the buttermilk, eggs, vanilla, soda and cinnamon. Pour into a 13 x 9 x 2-inch pan and bake 20 minutes or until a knife comes out clean. While still warm, top with icing. Icing: In a small saucepan, melt together margarine, milk and cocoa powder. Add powdered sugar and vanilla. Spread over cake while it’s still warm.
cookies Chocolate Chip Cookies
Preheat oven to 325 degrees.
2 1/4 + 1/2 cup unsifted all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup butter, melted 3/4 cup sugar 3/4 cup firmly packed brown sugar 1 teaspoon pure vanilla extract 2 eggs 2 cups chocolate chips 1 cup chopped pecans or walnuts
In a medium bowl, combine flour, baking soda and salt. In a large bowl, combine sugar, butter and eggs; add vanilla. Add flour mixture to the large bowl, adding extra flour as needed. Stir in chocolate chips and nuts. Loosely form dough into 1-inch balls and place on a lightly greased cookie sheet. If dough is soft, chill on baking sheet approximately 15 minutes before baking. Bake 15-18 minutes. photo courtesy “David Lebovitz,” Flickr
Peanut Butter Cookies
Preheat oven to 375 degrees.
1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/4 cup shortening 1/4 cup margarine or butter, softened 1 egg 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt
Mix sugars, peanut butter, shortening, margarine and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.
Oatmeal Cookies
Preheat oven to 375 degrees.
1/2 cup granulated sugar 1/2 cup packed brown sugar 1/4 cup margarine or butter, softened 1/4 cup shortening 1/2 teaspoon baking soda 1/2 teaspoon pure vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 1 egg 1 1/2 cups quick-cooking oats 1 cup all-purpose flour 1 cup raisins or chopped nuts, optional
Mix all ingredients except oats, flour and raisins. Stir in oats, flour and raisins.
photo courtesy “windy_sydney,” Flickr
Variation: Dip cookies into melted semi-sweet chocolate and sprinkle with chopped peanuts.
photo courtesy “Dyanna,” Flickr
For Oatmeal Crispies, omit raisins. For Oatmeal Squares, press dough in ungreased 8 x 8 x 2-inch pan. Bake until light brown, about 25 minutes. Cut into 2-inch squares while warm.
Chocolate Crinkles
Preheat oven to 350 degrees.
2 cups granulated sugar 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 4 squares (1 ounce each) unsweetened chocolate, melted and cooled 4 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt
Mix granulated sugar, oil, vanilla and chocolate. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
1 cup powdered sugar, for coating
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten by making a crisscross pattern with a fork dipped in granulated sugar. Bake until golden brown, 9 to 10 minutes.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Transfer cookies immediately from cookie sheet to a wire cooling rack.
Mold dough into 1 1/4-inch balls and roll in powdered sugar to coat. Place about 2 inches apart on greased cookie sheet. Bake until almost no indentation remains when touched, 9 to 11 minutes.
photo courtesy “p3nnylan3,” Flickr