Recipes

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Chocolate Cake

Chocolate Cake

Ingredients

  • 1 1/2 cups (355 ml) very hot brewed coffee

  • 3 ounces (85 grams) semi-sweet chocolate, coarsely chopped

  • 3 cups (600 grams) granulated sugar

  • 1 1/4 teaspoons fine sea or table salt

  • 3/4 cup (175 ml) vegetable or another neutral oil

  • 1 1/2 cups (355 ml) well-shaken buttermilk (I used 1 1/2 cups soy milk + 1 1/2 teaspoons white vinegar)

  • 3/4 teaspoon vanilla

  • 3 large eggs

  • 2 1/2 cups (315 grams) all-purpose flour

  • 1 1/2 cups (aprox. 130 grams; weights vary between brands) unsweetened cocoa powder (not Dutch process)

  • 2 teaspoons (10 grams) baking soda

  • 3/4 teaspoon (4 grams) baking powder

Directions

  • Make cake layers: Preheat oven to 300°F (yes, 300!). and grease two 10×2-inch (but mine is 3 inches deep, and this is fine too; just no fewer than 2 inches) round cake pans. Line bottoms with rounds of parchment paper and grease paper.
  • Place chopped chocolate in large bowl and pour hot coffee over it. Let sit together for 4 to 5 minutes, then whisk until chocolate is smooth. Whisk in sugar, salt, oil, buttermilk, and vanilla until combined. Whisk in eggs, one at a time.
  • Sift flour, cocoa, baking soda, and baking powder into a second large bowl, or, if you can pull it off, right onto the top of your batter. Whisk until smooth. It always looks like the lumps will remain, but I always find that they smooth out, so don’t fret.
  • Bake cake layers: Divide batter between two pans. (Batter for one cake layer weights about 1008 grams.) Bake cake layers for in middle of oven until a toothpick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  • [Oh wait, you only have one 10-inch cake pan? Of course you do. It’s fine. Just pour half the batter in, bake the cake layer, flip it out onto a cooling rack as soon as you can, wipe out the pan and re-grease it for the second cake layer. I’ve done this every time I make it and the batter has been forgiving of sitting around for 80 minutes.]
  • The original instructions for this recipe has you cool layers completely in pans on racks. This is fine if you have two matching pans, but since I don’t, I hurry it along, removing the cakes from the pans after only 5 to 10 minutes cooling.
  • Run a thin knife around edges of pans and invert layers onto racks. Carefully remove paper and cool layers completely.

Notes

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Mexican Chocolate Cream Pie

Full disclosure: We had the wrong kind of chocolate for this recipe and it really didn’t work. We will need to revisit this lactose-free version of a beloved pie at some later date.

Mexican Chocolate Cream Pie

Ingredients

  • For the crust

  • 1 1/2 c. chocolate graham cracker crumbs (You can really use any chocolate wafer cookie here. I ground my grahams in a food processor fitted with a steel blade. Approximately 10 whole crackers yielded the one and one half cups of crumbs that I needed for this pie.)

  • 8 tbsp. unsalted butter, melted

  • 1 tsp. instant espresso powder

  • For the filling

  • 4 large egg yolks

  • 2/3 c. white sugar, granulated

  • 1/4 c. cornstarch

  • 1/2 tsp. salt

  • 3 c. canned coconut milk

  • 2- 3.14 oz. disks of Mexican chocolate, chopped, melted (Mexican chocolate is sold in disks or ‘tablets’ that weigh approximately 3 ounces each. If you are substituting American chocolate in this recipe, you should use 6 ounces.)

  • 2 tbsp. unsalted butter

  • For the topping

  • coconut whipped cream, powdered sugar & cocoa powder or chocolate curls

Directions

  • Preheat oven to 350°.
  • Mix graham crumbs, melted butter and espresso powder in a small bowl until mixture is approximately the consistency of wet sand. Press mixture into the bottom and up the sides of a 9″ pie plate. Bake for 15 minutes and set aside to cool.
  • Meanwhile, whisk egg yolks, sugar, cornstarch and salt together in a large saucepan. Place pan over medium heat and, while continuing to whisk, pour in milk. Bring mixture to a boil and boil for 1 minute while whisking constantly. Reduce to a simmer and whisk for one additional minute. Remove thickened mixture and whisk in melted chocolate and butter. Pour custard into a large bowl and cover with a buttered piece of wax paper (refrigerated custard will form a skin – you’ll want the wax paper to be in direct contact with the top of the custard to prevent the skin from forming).
  • Once the custard has cooled to at least room temperature, pour it over the baked crust.
  • Meanwhile, using a chilled bowl and beaters, whip heavy cream and sugar until stiff peaks form. Spread cream over the top of the pie and finish with a dusting of cocoa powder. Chill and serve (pie can be chilled up to 1 day before serving).
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How to Dry-Brine a Turkey

How to Dry-Brine a Turkey

Ingredients

  • 6 tablespoons of kosher salt

  • 2 tablespoons of baking powder

Directions

  • Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Morton’s kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.
  • Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.
  • Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.
  • Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.

Notes

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Mashed Potatoes

Mashed Potatoes

Ingredients

  • 5-6 peeled and chopped potatoes

  • 8 tablespoons butter, melted

  • 1/4 cup soy milk, warmed

  • salt and white pepper to taste

Directions

  • Boil the potatoes until tender, about 15 minutes. Drain and place in a large mixing bowl.
  • Heat the butter, soy milk and a teaspoon of salt.
  • Mash the potatoes by hand.
  • Add the butter, soy milk and salt a bit at a time while continuing to mash. When the desired consistency has been reached, add white pepper to taste and additional salt to taste.
  • Finish with an electric mixer if desired to eliminate lumps.

Notes

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Caramelized Balsamic Glazed Brussels Sprouts

Caramelized Balsamic Glazed Brussels Sprouts

Ingredients

  • olive oil spray

  • 4 slices thick-cut applewood bacon diced

  • 1 cup diced yellow onion

  • 1½ pounds brussels sprouts trimmed and halved

  • 2 cloves garlic minced

  • kosher salt to taste

  • freshly ground black pepper to taste

  • 2 tablespoons balsamic glaze

  • 1 tablespoon minced parsley for serving

Directions

  • Spray a large 12-inch skillet with olive oil, add in the diced bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.
  • Add in the chopped onion, stir and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.
  • Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.
  • In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
  • Add the bacon and onions back into the skillet with the minced garlic. Stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper, to taste.
  • Drizzle in two tablespoons of the balsamic glaze, stir and serve hot with a sprinkle of minced parsley.

Notes

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Sweet Potato Biscuits

Sweet Potato Biscuits

Ingredients

  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)

  • 1 tablespoon baking powder

  • 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 1/2 teaspoon baking soda

  • 4 ounces cold, unsalted butter, cut into 1/2-inch cubes (about 8 tablespoons; 110g)

  • 9 ounces sweet potato purée, from one large sweet potato (about 1 heaping cup; 255g)

  • 3 ounces milk, any percentage will do (about 1/3 cup plus 1 tablespoon; 85g) – I used oat milk

Directions

  • Adjust oven rack to lower-middle position and preheat to 400°F. Should your kitchen be warmer than 75°F, please see our guide to baking in a hot kitchen before getting started; the specifics are focused on pie dough, but the overall principles are true of biscuits as well.
  • Sift flour, baking powder, baking soda, and salt into a medium bowl, then whisk until well combined (this may take up to 1 minute). Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter has mostly disappeared into a floury mix, although a few larger, Cheerio-sized pieces may remain. This can also be done with 4 or 5 pulses in a food processor, just take care not to overdo it. The prepared mix can be refrigerated up to 3 weeks in an airtight container, then used as directed below.
  • Mash the sweet potato purée and milk together with a fork, or combine with an immersion blender until perfectly smooth. Add to the dry mix in a large bowl, and fold with a flexible spatula until fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together. Once the dough forms a rough ball, turn out onto a lightly floured surface.
  • With your bare hands, gently pat the dough into a squarish shape about 1/2-inch thick, then fold in half; repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch. If needed, dust away any excess flour, then cut into 1 3/4-inch rounds and arrange in a 10-inch cast iron skillet. Gather scraps into a ball, pat and fold a single time, then cut as many more biscuits as you can. The final round of scraps can be gathered and shaped into a single biscuit by hand.
  • Bake until the biscuits are well-risen and golden brown, about 25 minutes (or longer if cut thicker than 3/4-inch). Let the biscuits cool about 5 minutes to help set their crumb, then serve as desired, whether alongside soups and stews or split for shortcake or breakfast sandwiches. Leftovers can be stored up to a week in an airtight container; to serve, split the stale biscuits in half, brush with melted butter, arrange on a baking sheet, and broil until golden brown, then serve with jam.

Notes

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Sweet Potato Taquitos

Sweet Potato Taquitos

Ingredients

  • 3 medium sweet potatoes, peeled and cut into 1-inch cubes, about 6 cups

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and pepper

  • ½ teaspoon cumin

  • ½ teaspoon coriander

  • 12 small yellow corn tortillas

  • Vegetable oil, for frying, as needed

  • ½ cup guacamole, for serving

  • dairy-free taco ranch dressing

  • 2 tablespoons pumpkin seeds, for serving

Directions

  • Heat oven to 400°F. Toss sweet potatoes in olive oil and turn out onto a baking sheet. Season with salt and pepper then bake for 45 minutes, until the sweet potatoes are soft and cooked through.
  • Remove from oven and add the sweet potatoes into a mixer with a paddle attachment. Turn on low until the potatoes are mashed.
  • Season with cumin and coriander then set aside.
  • Heat oven to 200°F (93ºC). Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 375°F (190ºC).
  • When the oil is hot, lay out the tortillas on a clean workspace and spread a heaping spoonful of the sweet potatoes down the middle of the tortilla. Roll the tortilla tightly around the filling and secure it with a toothpick.
  • Working in batches, fry the flautas in the oil, turning once, until golden brown on all sides, about 4 minutes.
  • Transfer to a paper towel lined plate to drain. While assembling and frying the other tortillas, place the cooked taquitos on a baking sheet and put in the oven to warm.
  • To serve, place the warm taquitos on a serving plate and spoon guacamole on the top the drizzle the sour cream over. Drizzle with taco ranch and sprinkle with pumpkin seeds.

Notes

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Andouille Sausage and Cornbread Stuffing

Andouille Sausage and Cornbread Stuffing

Ingredients

  • For the cornbread

  • 1 tablespoon plus 1/4 cup vegetable oil

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 teaspoon cayenne

  • 1 cup buttermilk

  • 1 large egg

  • For the stuffing

  • 1/2 pound andouille sausage, cut into 1/2-inch pieces

  • 1 1/2 cups chopped yellow onions

  • 1 cup chopped celery

  • 1 cup chopped green bell peppers

  • 1 tablespoon minced garlic

  • Basic Cornbread (recipe below)

  • 3 slices white or whole wheat bread, torn into 1/2-inch pieces

  • 1/2 cup chopped green onions

  • 1/3 cup chopped fresh flat-leaf parsley

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon cayenne

  • 2 large eggs, beaten

  • 1 to 2 cups chicken stock, as needed

Directions

  • For the cornbread
  • Preheat the oven to 400 degrees
  • Pour 1 tablespoon vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
  • In a large mixing bowl, combine cornmeal, flour, baking powder, salt and cayenne and stir with a wooden spoon. Add remaining oil, buttermilk and egg to the mixture and stir well to blend. Pour the batter into preheated pan and bake 25 minutes, or until lightly golden brown. Remove from oven and let cool, preferably sitting overnight to dry out a bit, before using in dressing.
  • For the stuffing
  • Preheat the oven to 350 degrees. Generously butter a 13-by-9-inch baking dish and set aside.
  • In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers and garlic, and cook 2 minutes. Remove from heat and transfer to a large bowl to cool.
  • With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley and thyme, and mix well with your hands. Add salt, pepper, cayenne and eggs and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
  • Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.

Notes

  • recipe from NPR
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Wacky Cake

Wacky Cake

Ingredients

  • For the Cake

  • 1½ cups (187.5 g) all-purpose flour

  • 1 cup (200 g) sugar

  • 4 tbsp (4 ) (rounded) unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 tablespoon white vinegar

  • 1 teaspoon vanilla extract

  • 6 tablespoons vegetable oil

  • 1 cup (250 ml) water

  • For the Vanilla Frosting

  • 1 cup (227 g) unsalted butter, at room temperature

  • 2½ cups (300 g) powdered sugar

  • 1 tablespoon vanilla extract or vanilla bean paste

Directions

  • Make the Cake: Preheat oven to 350 degrees F.
  • In an ungreased glass or ceramic 8-inch square pan (do not use metal), add the flour, sugar, cocoa powder, baking soda and salt, and stir to combine with a fork.
  • Make three wells in the mixture and to those wells add the vinegar, vanilla extract and vegetable oil. Pour the water over the entire mixture and mix with a fork until thoroughly combined and no dry ingredients remain.
  • Bake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Place the pan on a wire rack to cool completely before frosting.
  • Make the Vanilla Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
  • Using a spatula, spread the vanilla frosting evenly over the top of the cake. The cake can be stored, covered with plastic wrap, at room temperature, for up to 4 days.

Notes

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Leftover Cranberry Sauce Oat Bars

Leftover Cranberry Sauce Oat Bars

Ingredients

  • 1 3/4 cups all-purpose flour

  • 1 1/2 cups old-fashioned rolled oats

  • 1 cup firmly packed brown sugar

  • 1 1/2 teaspoons ground cinnamon

  • 1 cup cold butter, cut into 3/4 inch pieces

  • 1 cup leftover cranberry sauce, room temperature – any flavor

Directions

  • Preheat oven to 325* F
  • Grease a 9-inch square baking pan.
  • Combine flour, rolled oats, brown sugar, and cinnamon in a food processor and pulse 2 or 3 times until blended. (if you do not have a food processor, use a hand pastry blender)
  • Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. (Or use your hand pastry blender.)
  • Remove 1 1/2 cups of the crumb mixture and set aside.
  • Press remaining crumb mixture into the bottom and 1 inch up the sides of the prepared pan.
  • Drop teaspoons of the cranberry sauce evenly over the crust, then spread it gently with the back of the spoon to cover the crust.
  • Sprinkle reserved crumbs evenly over the jam layer.
  • Bake until the top is lightly browned, 50 – 55 minutes.
  • Transfer to a rack and let cool until firm, about 2 hours (or chill until firm).
  • Using a sharp knife, cut into 12 squares.

Notes