Joy of Baking

joy O F

B A K I N G

joy OF

CUPCAKES COOKIES PIE CUSTARD BREAD CAKE TAR TS BROWNIES

OF CUPCAKES

joy OF CUPCAKES

VANILLA CREAM CUPCAKES

BU T TE R CUP CAKE S

CONF ET T I C U PC A KES

C HO C O LAT E C U P C A K E S

½ cup unsalted butter ¾ cup granulated white sugar 3 large eggs 1 teaspoon pure vanilla extract Zest of 1 large lemon 1 ½ cups all purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ¼ cup milk

4 egg whites from large eggs 1 cup milk, divided 1 teaspoon vanilla ½ teaspoon almond extract 3 cups cake flour 1½ cups white sugar 4 teaspoons baking powder ½ teaspoon salt 4 tablespoons unsalted butter

½ cup cocoa powder 1 cup boiling hot water 1 ½ cups all purpose flour 2 teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter 1 cup granulated white sugar 2 large eggs 2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F. In a small bowl, combine the flours. Set aside.

Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter the pans.

1 hr 45 min easy

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Distribute batter evenly between the cake pans. Bake just until golden and a wooden pick inserted in center of each cake comes out clean, 30 to 45 minutes. Don’t overbake, or you’ll have dry cake.

1 hr 20 min intermediate

In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides.

Distribute batter evenly between the cake pans. Bake just until golden and a wooden pick inserted in center of each cake comes out clean, 30 to 45 minutes. Don’t overbake, or you’ll have dry cakes. Cool completely before removing from pans.

Cool the cupcakes in tins for 15 minutes.

Remove from the tins and cool completely on a wire rack before icing.

makes two dozen 310 calories per serving

makes eighteen 225 calories per serving

1 hr 35 min easy

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides.

makes sixteen 372 calories per serving

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joy OF CUPCAKES

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P E AN UT BU T T ER CUP CA KES

PU MPKIN C U PC A K E S

½ cup butter, softened ½ cup peanut butter 1¾ cups packed brown sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon ground cinnamon ¾ cup 2% milk

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon coarse salt 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground allspice 1 cup packed brown sugar 1 cup granulated sugar 1 cup unsalted butter 4 large eggs, lightly beaten 1 can pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

makes one dozen 330 calories per serving

makes eighteen 225 calories per serving

45 minutes easy

1 hr 20 min advanced

RED V E LV E T CUP CAKE S 1 hr 35 min intermediate

S TRAWBERRY C U PC A KES 1 hr easy

VA NILLA C REAM C U PC A KES

1 hr 45 min intermediate

½ cup cocoa powder 1 cup boiling hot water 1½ cups all purpose flour 2 teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter 1 cup granulated white sugar 2 large eggs 2 teaspoons pure vanilla extract

2/3 cup whole fresh or frozen strawberries, thawed 1½ cups all-purpose flour, sifted 1 teaspoon baking powder ¼ teaspoon coarse salt ¼ cup whole milk 1 teaspoon pure vanilla extract ½ cup (1 stick) unsalted butter 1 cup sugar 1 large egg 2 large egg whites

½ cup unsalted butter ¾ cup granulated white sugar 3 large eggs 1 teaspoon pure vanilla extract Zest of 1 large lemon 1½ cups all purpose flour 1½ teaspoons baking powder ¼ teaspoon salt ¼ cup milk

Preheat the oven to 350 degrees F. Butter two round cake pans. Line with parchment paper, then butter and flour the pans.

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; Wset aside.

Preheat oven to 350 degrees F.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

makes sixteen 372 calories per serving

makes two dozen 350 calories per serving

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

Combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

makes one dozen 350 calories per serving

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OF COOKIES

joy OF COOKIES

CHOCOLATE CHIP COOKIES

CH O C O L ATE CHIP

CH O C O LAT E C RINKLES

PEA NU T BU T TE R C U P

2¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened ¾ cup granulated sugar ¾ cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup vegetable oil 4 oz unsweetened baking chocolate, melted, cooled 2 cups granulated sugar 2 teaspoons vanilla 4 eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup powdered sugar

½ cup sugar ½ cup packed brown sugar ½ cup butter, room temperature ½ cup peanut butter 1 egg 1¼ cup flour ¼ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt

Preheat oven to 375° F.

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time.

Stir in flour, baking powder and salt. Cover; refrigerate 3 hours.

22 min easy

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

3 hr 35 min advanced

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls.

Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.

Immediately remove from cookie sheets to cooling racks.

3 hrs 20 min easy

Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

For chewier cookies, bake at 300°F for 15 minutes.

makes two dozen 310 calories per serving

makes sixteen 372 calories per serving

makes twenty 225 calories per serving

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joy OF COOKIES

CH OCO LAT E C HIP

C HO C O LAT E C RI NK L E S

2¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened ¾ cup granulated sugar ¾ cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup vegetable oil 4 oz unsweetened baking chocolate, melted, cooled 2 cups granulated sugar 2 teaspoons vanilla 4 eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup powdered sugar

Preheat oven to 375° F.

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time.

Stir in flour, baking powder and salt. Cover; refrigerate 3 hours.

22 min easy

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

makes two dozen 310 calories per serving

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3 hr 35 min advanced

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls.

Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.

Immediately remove from cookie sheets to cooling racks.

makes sixteen 372 calories per serving

P EA NUT B U T TE R CUP

S HO RT BREA D C O O KIES

C HO C O LAT E C R INK L E S

½ cup sugar ½ cup packed brown sugar ½ cup butter, room temperature ½ cup peanut butter 1 egg 1¼ cup flour ¾ teaspoon baking soda ½ teaspoon baking powder ¾ teaspoon salt

¾ pound unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3½ cups all-purpose flour ¼ teaspoon salt 6 to 7 ounces very good semisweet chocolate, finely chopped

1 cup vegetable oil 4 oz unsweetened baking chocolate, melted, cooled 2 cups granulated sugar 2 teaspoons vanilla 4 eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ WW cup powdered sugar

3 hrs 20 min easy

1 hr 20 min easy

3 hr 35 min advanced

Preheat the oven to 350 degrees F. Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time.

Stir in flour, baking powder and salt. Cover; refrigerate 3 hours.

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls.

Place about 2 inches apart on cookie sheets.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes. Allow to cool to room temperature.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.

Immediately remove from cookie sheets to cooling racks.

makes two dozen 150 calories per serving

makes sixteen 372 calories per serving

For chewier cookies, bake at 300°F for 15 minutes.

makes twenty 225 calories per serving

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