| 12 tablespoons unsalted butter ¾ cup packed (5 1/4 ounces) dark brown sugar ½ cup (3 1/2 ounces) granulated sugar 2 teaspoons vanilla extract 1 teaspoon salt 1 large egg plus 1 large yolk 1 ¾ cups (8 3/4 ounces) all-purpose flour ½ teaspoon baking soda 1 cup (6 ounces) semisweet chocolate chips Top with ice cream for an extra-decadent treat. 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted. 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain. 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve. Notes: made this for Andy's birthday "cake". My cast iron skillet is only 10 inches so I had to guess on the bake time and I think I ended up having it in for about 30 minutes. I thought it would have been better a little gooier but Andy liked how it soaked up milk. But we both agreed it needed more chocolate chips. Kate made again on 8/27/2021: we baked for 20 minutes and it was pretty perfect if not slightly underdone. We used 1.5 cups of chocolate super chips. Yummmmm |
Tuesday, September 18, 2018
Pizookie
Buttermilk biscuits
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
Notes: Trying to find a copycat recipe for Ruth's biscuits. Realized they need to be baked in a casserole dish instead of as individual biscuits. This recipe was a good start, but instead of using a 9x5 I put them in my deep square baking dish and they were about perfect baked for about 35 minutes. Need to use real buttermilk as buttermilk powder won't give the right texture.
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
Notes: Trying to find a copycat recipe for Ruth's biscuits. Realized they need to be baked in a casserole dish instead of as individual biscuits. This recipe was a good start, but instead of using a 9x5 I put them in my deep square baking dish and they were about perfect baked for about 35 minutes. Need to use real buttermilk as buttermilk powder won't give the right texture.
Friday, September 7, 2018
Swiss Meringue Buttercream
Swiss meringue buttercream is supremely better in both flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is very stable.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Ingredients
7 large 210 grams or 7 oz egg whites
2 cups 400 grams granulated sugar
1 1/2 cups 3 sticks or 340 grams unsalted butter, softened*
2 tsp vanilla extract
1/4 tsp salt we use non-iodized fine sea salt
Instructions
In a medium pot, add at least 1-inch of water and bring to simmer.
Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer* (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).
Recipe Notes
*Butter should be softened at room temp about 1 hour (more or less depending on your room temperature). It should be slightly cool to the touch and not overly soft or warm. If too soft, refrigerate for 10 minutes at a time.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Ingredients
7 large 210 grams or 7 oz egg whites
2 cups 400 grams granulated sugar
1 1/2 cups 3 sticks or 340 grams unsalted butter, softened*
2 tsp vanilla extract
1/4 tsp salt we use non-iodized fine sea salt
Instructions
In a medium pot, add at least 1-inch of water and bring to simmer.
Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer* (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).
Recipe Notes
*Butter should be softened at room temp about 1 hour (more or less depending on your room temperature). It should be slightly cool to the touch and not overly soft or warm. If too soft, refrigerate for 10 minutes at a time.
LAG notes:
Really yummy!!!! Noticeably less sweet than American buttercream. Really tasted like whipped cream but was more stable. Had the same very light and silky texture. I had made it for sugar cookies, but I think sugar cookies needed a heavier frosting you almost couldn't even tell it was there. Would be better on a light cake. Want to try it with flavorings like freeze dried strawberry or raspberry powder.
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