recipes for the perfect pairing
to ruin your lipstick 1
Fruity Danish pg. 10
blac coff
(a prerequ
Pecan Bundt pg. 4
Buttery Croissant pg. 8
ck ffee
uisite)
Dense Muffins pg. 10
nutty Biscotti pg. 6
Biscotti
twice-baked biscuits originating from the Italian city of Prato
Ingredients
4
1 cup
dried cranberries
1 cup
boiling water
3 cups
all-purpose flour, plus more for dusting
2 tsps
baking powder
1/4 tsp
salt
4 tbls
unsalted butter, room temperature
1 cup
sugar, plus more for sprinkling
3 large
eggs, plus 1 large egg, lightly beaten
2 tsps
pure vanilla extract
1/2 cup
(2 1/2 ounces) unsalted pistachios, coarsely chopped
Recipe Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar. Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes.
5
Danish Fruit
get creative and try different preserves, pie fillings, and custards for filling
Ingredients 2 cups
unsalted butter, softened
1 cup
all-purpose flour
2 cups
milk
2 cup
white sugar
2 tsps
salt
4 tsps
active dry yeast
8 cups
all-purpose flour
2 eggs
6
1 tsp
lemon extract
1 tsp
almond extract
1/2 cup
assorted berries
Recipe In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size. Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish. Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
7
Bund t Pecan
bundts are usually dense cakes, such as a butter or pound cake
Ingredients
8
1 cup
butter, room temperature
8 oz
cream cheese, room temperature
1 cup
white sugar
1/2 cup
packed brown sugar
4
eggs, room temperature
1 tsp
vanilla extract
1/4 cup
bourbon
6 tbsp
unsweetened cocoa powder
2 cups
all-purpose flour
1 tsp
baking powder
1 pinch
salt
Recipe Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan. Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon. Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside. Prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside. Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter. Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes.white for a shiny finish.
9
Croissants
buttery flakey richness, something you just cannot buy as fresh
Ingredients 1 tsp
active dry yeast
3 tbsp
warm water
1 tsp
white sugar
1 cup
all-purpose flour
2 tsp
white sugar
1 tsp
salt
2/3 cup
warm milk
2 tbsp
vegetable oil
2/3 cup
unsalted butter, chilled
1 egg 1 tbsp
10
water
Recipe Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
11
Muffin
modify the recipe to your taste by adding a variety of nuts or dried fruit as well as oats
Ingredients
12
1 cup
all-purpose flour
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
3
bananas, mashed
3/4 cup
white sugar
1
egg, lightly beaten
1/3 cup
butter, melted
1/3 cup
packed brown sugar
2 tblp
all-purpose flour
1/8 tsp
ground cinnamon
1 tblsp
butter
Recipe Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter. Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes.white for a shiny finish.
13
fixation
14