Chocolate Caramel Cake - ATK

Ingredients

Cake
1 ½cups (7 1/2 ounces) all-purpose flour
¾cup (2 1/4 ounces) unsweetened cocoa powder
1 ½cups (10 1/2 ounces) granulated sugar
1 ¼teaspoons baking soda
¾teaspoon baking powder
¾teaspoon salt
¾cup buttermilk
½cup water
¼cup vegetable oil
2large eggs
1teaspoon vanilla extract
Caramel Filling
1 ¼cups (8 3/4 ounces) granulated sugar
¼cup light corn syrup
¼cup water
1cup heavy cream
8tablespoons unsalted butter, cut into 8 pieces
1teaspoon vanilla extract
¾teaspoon salt
Frosting
16tablespoons unsalted butter, softened
¾cup (3 ounces) confectioners' sugar
½cup (1 1/2 ounces) unsweetened cocoa powder
Pinch salt
½cup light corn syrup
¾teaspoon vanilla extract
6ounces bittersweet chocolate, melted and cooled
¼—½teaspoon coarse sea salt, (optional)

Instructions

NOTE FROM THE TEST KITCHEN Baking spray that contains flour can be used to grease and flour the pans. Both natural and Dutch-processed cocoa will work in this recipe. When taking the temperature of the caramel in steps 3 and 4, remove the pot from the heat and tilt the pan to one side. Use your thermometer to stir the caramel back and forth to equalize hot and cool spots and make sure you are getting an accurate reading.

1. 1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into large bowl. Whisk in sugar, baking soda, baking powder, and salt. Whisk buttermilk, water, oil, eggs, and vanilla together in second bowl. Whisk buttermilk mixture into flour mixture until smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula.

   2. Bake until toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours.

   3. FOR THE CARAMEL FILLING: Lightly grease 8-inch square baking pan. Combine sugar, corn syrup, and water in medium saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture is amber colored, 8 to 10 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until dark amber, 2 to 5 minutes longer. (Caramel will register between 375 and 380 degrees.)

   4. Off heat, carefully stir in cream, butter, vanilla, and salt (mixture will bubble and steam). Return saucepan to medium heat and cook, stirring frequently, until smooth and caramel reaches 240 to 245 degrees, 3 to 5 minutes. Carefully transfer caramel to prepared pan and let cool until just warm to touch (100 to 105 degrees), 20 to 30 minutes.

   5. FOR THE FROSTING: Process butter, sugar, cocoa, and salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. (Frosting can be made 3 hours in advance. For longer storage, cover and refrigerate frosting. Let stand at room temperature for 1 hour before using.)

   6. Using long serrated knife, score 1 horizontal line around sides of each cake layer; then, following scored lines, cut each layer into 2 even layers.

   7. Using rubber spatula or large spoon, transfer 1/3 of caramel to center of 1 cake layer and use small offset spatula to spread over surface, leaving 1/2-inch border around edge. Repeat with remaining caramel and 2 of remaining cake layers. (Three of your cake layers should be topped with caramel.)

   8. Line edges of cake platter with 4 strips of parchment to keep platter clean. Place 1 caramel-covered cake layer on platter. Top with second caramel-covered layer. Repeat with third caramel-covered layer and top with final layer. Spread frosting evenly over sides and top of cake. Carefully remove parchment strips. Let cake stand for at least 1 hour. (Cake can be made 2 days in advance and refrigerated. Let stand at room temperature for at least 5 hours before serving.) Sprinkle with coarse sea salt, if using. Cut and serve.

TECHNIQUES

Don't Be Afraid of Caramel

Caramel is simply sugar (sucrose) that’s been heated until it melts, browns, and develops complex flavor. You can use it to make a fluid caramel sauce or chewy or hard candy by adding cream, butter, and other flavorings. The longer the mixture cooks, the more water will evaporate and the stiffer the caramel will become.

Though caramel gets a bad rap for being finicky to make, with the right recipe, it’s easy to overcome its two main pitfalls: The sugar can melt unevenly and burn, or it can seize up and crystallize. The latter happens when some of the sucrose molecules are not hot enough to melt and break down into glucose and fructose and instead bond, creating a grainy texture. Here’s what we do to make a caramel that works.

Essential Techniques

ADD WATER:Water, which makes a “wet caramel,” helps the sugar dissolve and spread across the pan so that it melts evenly and reduces the risk that some sugar burns before the rest caramelizes.

ADD CORN SYRUP, NOT ACID:Adding acid or corn syrup to sugar as it caramelizes can prevent crystallization; both ingredients interfere with sucrose’s ability to bond with itself.

ACIDS:A small amount of lemon juice, vinegar, or cream of tartar speeds the breakdown of sucrose into fructose and glucose. These molecules dilute the remaining sucrose molecules, decreasing their chances of bonding together before they, too, can break down.

CORN SYRUP:Corn syrup already contains glucose molecules (and water); thus, it dilutes the sucrose molecules faster. For this reason, we prefer it over acids.

USE A HEAVY-BOTTOM SAUCEPAN:Sugar is prone to burning in lightweight cookware, which does not transfer heat evenly. A heavy saucepan helps the sugar cook evenly.

USE TWO LEVELS OF HEAT:Over high heat the sugar can heat unevenly or even burn, but over low heat it can crystallize. That’s because there will be enough heat to evaporate the water, but not enough to melt the sugar, so the sucrose molecules
can bond. We melt the sugar over medium-high heat and then reduce the heat to low to prevent it from burning.

"Tips" to Avoid

As long as you cook the sugar over a hot enough flame, it will melt, so skip these common caramel techniques.

STIRRING:Stirring the sugar to help it melt isn’t necessary. We simply swirl the pan occasionally as the syrup cooks to even out hot spots.

WASHING/COVERING:Brushing the walls of the pot with a wet pastry brush and covering the saucepan to create condensation are both meant to “rinse” away any sugar molecules that might be clinging to the sides, but they will melt eventually anyway.

TECHNIQUE: TAKING THE TEMPERATURE OF CARAMEL

Before inserting an instant-read thermometer (which we prefer to a candy thermometer) into the caramel, swirl the caramel to even out any hot spots. Then tilt the pot so that the caramel pools 1 to 2 inches deep and move the thermometer back and forth in the caramel for about 5 seconds before taking a reading. If using a clip-on thermometer, swirl the caramel for at least 15 seconds and tilt the caramel toward the probe.

Do I Really Need to Use Parchment Paper?

It may sound like overkill, but the most effective way to ensure that a cake releases cleanly from a baking pan is to grease the pan, line it with parchment paper, and then grease and flour the parchment and pan sides. The parchment guarantees that the cake pulls away from the pan bottom completely, and a coat of grease and flour on the parchment and up the pan sides helps the batter cling and rise and ensures that the parchment pulls away from the cake bottom without removing large crumbs.

GOT STUCK:Just grease and flour.

CLEAN RELEASE:Grease, flour, and parchment.

ATK Chocolate Chip Cookies

INGREDIENTS

• 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2teaspoon baking soda
• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/2cup granulated sugar (3 1/2 ounces)
• 3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1teaspoon table salt
• 2teaspoons vanilla extract
• 1large egg
• 1large egg yolk
• 1 1/4cups semisweet chocolate chips or chunks (see note)
• INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
   2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
   3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
   4. Divide dough into 18 portions, each about 2 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. 
   5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

German Chocolate Cookies - Handle the Heat

German Chocolate Cookies

For the cookies:

1 1/4 cups (5.6 ounces) all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at cool room temperature
3/4 cup lightly packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips

For the topping:

1/2 cup evaporated milk
1/2 cup granulated sugar
1 large egg yolk
4 tablespoons (2 ounces) unsalted butter
1/2 teaspoon vanilla extract
1/2 heaping cup sweetened shredded coconut
1/2 cup chopped pecans
2 ounces semisweet chocolate, melted

Directions

For the cookies:

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.

Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets

Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

For the topping:

In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies.

Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they’re made.

http://www.handletheheat.com/german-chocolate-cookies/

Tomato Basil Soup

Tomato Basil Soup

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of diced tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes, diced tomatoes, chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with parmesan cheese 

Salsa Verde Chicken Enchiladas - Kevin and Amanda

Salsa Verde Chicken Enchiladas

1 (16 oz) jar Salsa Verde
2 cups shredded pepper jack cheese
3 cups (12 oz) cooked, chopped chicken
8 medium (soft taco size) flour tortillas

Instructions:

Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish.
Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about ⅓ cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. It’s okay if they overlap a bit.
Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!

Makes: 8 enchiladas.

Canning 101

Mom's Salsa

10 quarts tomatoes

6-9 bell peppers of different colors

6 caribe hot yellow peppers

4 jalapeño peppers

1/2 a bunch of celery

4 medium onions 

3 bulbs garlic

1/2 cup sugar

1 cup vinegar

2 tablespoons pepper

1/2 cup salt

4 teaspoons cumin

4 teaspoons paprika

Chop up all peppers, garlic, and celery. You can do this the night before and put it in a ziplock bad the night before with all of the spices. 

Rinse tomatoes and scald them by boiling them in hot water until the skins crack. Then dump them in cold water to peel the skins off. Then pulse them in the food processor until they are desired chunkiness. Drain the juice into a separate pan and measure the tomatoes. Do this until you have 10 quarts of tomatoes. 

Add tomatoes to peppers and spices and simmer for 1-2 hours until salsa is desired thickness. 

Put in sanitized bottles with sanitized rings. Can for 20 minutes if doing pints, 40 for quarts. 

To prep the lids: Boil water, then remove from heat and add lids. Let the lids sit for two minutes in the water before putting them on the jars. 

Tomato Juice

1 teaspoon salt

1 teaspoon vinegar

tomato juice

Add salt and vinegar to every jar, then use the juice from the salsa to fill quart jars almost to the ring part of the jar. Don't overfill. Can for 40 minutes. 

Stewed Tomatoes

1 teaspoon salt

1 teaspoon vinegar

tomatoes (1/2 bucket gets about 6 quarts)

Rinse tomatoes and scald them by boiling them in hot water until the skins crack. Then dump them in cold water to peel the skins off. Quarter tomatoes and cook them down in a large pot until they are desired chunkiness. Add salt and vinegar to every jar and fill with tomatoes. Can for 40 minutes. 

Apple/Pear Sauce

Cook fruit in big pot until they are very soft, almost falling apart. Then put them through the juicer. If the sauce that comes out is thick enough, continue until fruit is all juiced. Add sugar if desired and bottle. Can for 20 minutes for pints. 

Enjoy!

Chicken Parmesan Pot Pie - Picky Palate

24 oz. Prego sauce

1/2 teaspoon Italian Seasoning

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 cups cooked, shredded chicken (I used a rotisserie)

1/4 cup shredded Parmesan cheese

3/4 cup shredded mozzarella cheese

1 box refrigerated pie crust, room temperature

1/4 teaspoon Italian seasoning

1 tablespoon shredded Parmesan cheese

1. Preheat oven to 350 degrees F.

2. Put one of the pie crusts into the bottom of a pie tin. Pour sauce into a large bowl. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce. Put in the bottom pie crust. Top with Parmesan and mozzarella cheeses.

3. Unroll pie crust and lay over chicken and cheese. 

4. Brush a light coat of olive oil over crust. Stab a few holes in the top. Top evenly with Italian seasoning and Parmesan cheese. Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.

Makes 6 to 8 servings