from The Perfect Scoop

Makes about 1 quart

1 cup dried shredded coconut
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C). Spread the coconut on a baking sheet and bake for 5 to 8 minutes, stirring it frequently so it toasts evenly. Remove it from the oven when it’s nice and fragrant and golden brown.

In a medium saucepan, warm the milk, 1 cup of the heavy cream, sugar, and salt and add the toasted coconut. Use a paring knife and scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean halves (rinse and reserve them for another use), and discard the coconut.

Pour the remaining 1 cup heavy cream into a large bowl and set the mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla or rum and stir over an ice bath until cool.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Baking: From my home to yours

For the Bars
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1 cup (packed) light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon applejack, brandy or dark rum (optional)
1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
1/2 cup plump, moist raisins (dark or golden)
1/2 cup chopped pecans

For the Glaze
2-1/2 tablespoons heavy cream
1/3 cup (packed) light brown sugar
2-1/2 tablespoons unsalted butter
1 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13 inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

THE BARS: Whisk together the flour, baking powder, baking soda, spices and salt.In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you’re using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 23 to 25 minutes, or until the cake just starts to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

THE GLAZE: In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the pan over medium heat and bring the mixture to the boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.
Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up. Slide the parchment paper under the rack to serve as a drip catcher, grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake. Let cool to room temperature before cutting.
Cut into 32 rectangles, each about 2-1/4 x 1-1/2 inches.

Storing: In a covered container, the bars will keep for about 3 days at room temperature. Because of the glaze, they cannot be frozen.

Ingredients

Makes - 10 Laddoos of normal size

Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms


Method
Heat 2 tsp of ghee in a kadai. Roast cashew nuts and raisins. Once the raisins balloon up, remove and keep them aside.

Roast the grated coconut. Remove and keep aside.

Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.

In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder.
Add the sugar. Mix well.

Slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddoos, transfer it back to the kadai and cook on sim for 2 mins.

Mix well and then cover it and let it rest for 2 mins.

Then immediately make laddoos.

Makes 20 medium sized pieces

For Batter:
Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)
Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Salt to taste

Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method to prepare:

Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.

If you are using a pressure cooker, fill the pan with water, place a plate over which you will have to use a plate for steaming the dhoklas. Thali plate can be used for steaming.

To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.

Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.

After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.

For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla

Serve it with Green Chutney:
Green chili - 4-5 no
coconut - 4- 5 pieces
coriander leaves - one bunch
Few mint leaves
Cumin seeds - 1/2 tsp
Lime -1 big
Salt to taste

In a food processor, take half of the lime along with all the ingredients except coriander. Grind to a smooth paste.

Then add the coriander leaves and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.

Notes and doubts clarified:

Any small plate also can be used, but the batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest.

Amount of sugar can be increased on preference.

If you want perfect shaped ones and not the crumbling, cut and handle gently

Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Dhoklas can also be steamed in Idli molds but if you can't think it as Dhoklas but idlies, I suggest you don't as it will spoil the fun!

Lemon can be used instead of citric acid. Citric acid is basically used for giving the sourness. So Citric acid cab be replaced by adding lemon juice or sour curds.

Eno is normally not replaced with anything else. This is added to give the spongy texture. Alternate to Eno is to make it with baking soda, but the result is not accurate.

Approximately for the flour mentioned we might require 5 gms. Eno is also dusted on the plate before pouring the batter, to get the holes on the bottom.

Rolling stage in water, is when the water starts boiling and reaches peek.

Water and oil (at room tempt) is just mixed together and added to the cooked dhoklas immediately after removing from pan, Since the dhoklas will be hot and this mixture will make it more soft and spongy. This is just to prevent the surface from getting dry. So the oil need not be hot.

Another way is to temper the mustard, curry leaves, remove the pan from heat, add water to that and pour over the dhoklas..either way is fine.

You can use idly cooker too.. the vessel used for cooking is left to the member's choice, only thing is you should steam the dhoklas...Nowadays we get steamers for dhoklas too.

If you want to make this vegan by avoiding yogurt/curds, you can use soy yogurt or else just plain water.

Few members got back after their experiments that the besan mentioned in the recipe was more, so they had to increase the curd and water content. I have also given their experience.

Makes 16 Cookies

Ingredients:

Grated zest of 1/2 orange (optional)
1 teaspoon sugar (optional)
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
1/2 stick (4 teaspoons) unsalted butter, cut into 4 pieces
2 1/2 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg

For the Glaze (optional)

2 ounces white chocolate, finely chopped

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend; set aside. Whisk together the flour and salt.

Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two.

Stir in the vanilla, egg and the zest, if you’re using it, into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.

Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup three-quarters full. Put 1 teaspoon of water in each empty cup.

Bake for 14 to 16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.

To Make the Optional Glaze:

Melt the chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly and don’t leave the chocolate for even a minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.

One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.

Playing Around

Substitute lemon zest for the orange, or try and equal amount of very finely chopped ginger instead of the zest.

Serving:

Serve these with milk, coffee or even sniffers of single-malt scotch

Storing:

Covered, these will keep at room temperature overnight. If you wrap them air-tight you can freeze them for up to 2 months, glazed or not.

Ingredients: Makes about 1 quart.

2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped,(technique) or 1 tablespoon pure vanilla extract
6 large egg yolks
3/4 cup sugar

Directions:
Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod or if you are using vanilla extract, stir it in now.

Refrigerate the custard until chilled before churning it into the ice cream.

Scrape the chilled custard in the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.


Serving: If the ice cream is very firm, allow it to sit on the counter for a few minutes before scooping or warm it in a microwave oven using 5-second spurts of heat.

Storing: Packed tightly in a covered container, the ice cream will keep in the freezer about 2 weeks

Playing Around

You can flavor the custard before it gets churned into ice cream and/or toss crunchies and other goodies into the ice cream a minute or so before it fully churned.

Mint Chocolate Chunk Ice Cream

Before you refrigerate the custard, stir in 3/4-1-1/2 teaspoons pure mint extract or oil. Start with 3/4 teaspoon of extract(or just a few drops of oil), taste and then add more a little at a time, remembering that freezing will tone down the flavor. Just before you finish churning the ice cream, toss in up to 6 ounces of semi-or bittersweet chocolate, coarsely chopped (or use up to 1 cup store-bought mini chocolate chips.

Honey-Vanilla Ice Cream

Heat 1/3 cup honey with the milk and cream, reduce the sugar to 1/2 cup.

Cinnamon Ice Cream

Reduce the vanilla to 1/2 vanilla bean or 1 teaspoon extract and whisk 1 tablespoon ground cinnamon in with the yolks and sugar. Or, if you'd like to use stick cinnamon, toss 2 cinnamon sticks into the milk and cream and infuse for 30 minutes.

Crunchy Ice Cream

You can add up to 1 cup chocolate chips, caramel bits, chopped-up candy bars, chopped toasted nuts, candied nuts, buttered pecans or liqueur-flamed or steeped dried fruits. The dried fruits must be steeped in liqueur or at least plumped in some liquid or the fruits will freeze too hard.

Swirled Ice Cream

After the ice cream has been churned, you can spoon it into a big bowl, pour over swirlables-for instance, jam, chocolate syrup or dulce de leche-and marble them into the ice cream with a sturdy rubber spatula or wooden spoon.

From Baking from one home to Yours..

Makes 6 servings

Ingredients:
1 1/2 cups cold heavy cream
3/4 cup whole milk
3/4 cup ground almonds
1/2 cup sugar
1 1/4-ounce packet unflavored gelatin
3 tablespoons cold water
2 teaspoons pure vanilla extract
1 cup raspberries (or assorted berries), or soft fruit cut into small pieces
Raspberry Coulis, for serving (optional)

Directions:
Have an 8-x-2-inch round cake pan at hand. Fill a large bowl with ice cubes and cold water, and set out a smaller bowl that fits into this ice-water bath.

Makes a little over one cup of sauce.

INGREDIENTS
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

METHOD
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.


3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

How to Make Butterscotch

Recipe by Shuna Lydon of Eggbeater

INGREDIENTS
4 tablespoons unsalted butter
1 cup of tightly packed dark brown sugar
¾ cup heavy whipping cream (not ultra-pasteurized)
1 tablespoon vanilla extract
1 teaspoon kosher salt

METHOD
Butterscotch takes about a half an hour to make, from start to finish.
1 First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.

3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.

4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.

6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.

7 When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.

Butterscotch makes a fantastic topping for ice cream.
Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only after sauce has chilled completely. It will keep for one month refrigerated, that is if you can keep from eating it all the moment it has cooled down and been seasoned to your liking.

For the caramel praline (mix-in)
½ cup (100 gr) sugar
¾ teaspoon sea salt, such as fleur de sel

For the ice cream custard:
2 cups (500 ml) whole milk, divided
1½ cups (300 gr) sugar
4 tablespoons (60 gr) salted butter
scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

Directions:
1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)

Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long.

3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring (don't even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

5. Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.

The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).

8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

9. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they're intended to do.

Variations: Add some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream.

About 1 quart (1 liter)

Ingredients:
2/3 cup (130 g) sugar
1 cup (250 ml) whole milk
1 cup plus 1 cup heavy cream (500 ml, total)
8 ounces (230 g) white chocolate, finely chopped
5 large egg yolks

Directions:
Add the sugar, the milk and 1 cup of heavy cream to the saucepan and warm the mixture.

Put the chopped white chocolate in a large bowl.

In a separate bowl, whisk together the egg yolks, then gradually add some of the cream mixture, whisking constantly as you pour in the warm cream. Pour the warmed egg yolks back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the white chocolate, and stir until the chocolate is completely melted. Discard the ginger. Add the remaining 1 cup of heavy cream and chill thoroughly. You can set the bowl over an ice bath to speed it up.

Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.

Cut into 16 squares.

Ingredients:

5 tablespoons (70g) unsalted butter, cut into 5 pieces
112g (4 ounces) semisweet chocolate, coarsely chopped
56g (2 ounces) bittersweet chocolate, coarsely chopped
¾ cup (150g) sugar
2 large eggs
1 teaspoon pure vanilla extract
½ teaspoon instant espresso powder (optional, I used it)
¼ - ½ teaspoon salt (according to taste, I used ¼)
1/3 cup (47g) all purpose flour
1 cup (115g) chopped walnuts

Directions:
Center a rack in the oven and preheat the oven to 160ºC/325ºF. Line a 20cm (8-inch)* square baking pan with foil, butter the foil and place the pan on a baking sheet.
Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl, top with the chocolates and stir occasionally until the ingredients are just melted - you don’t want them to get to shot that the butter separates. Remove the bowl from the pan of water.

With a whisk, stir in the sugar. Don’t be concerned when your smooth mixture turns grainy. One by one, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking before gently stirring tin the espresso, if you’re using it, salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the chopped walnuts.

Scrape the batter into the pan and smooth the top with the spatula.

Bake the brownies for 30 to 33 minutes or until the top is dull and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool the brownies for room temperature.

When the brownies are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board – if you do this, the cracked top might be ruined. I preferred to use longer foil pieces, forming “handles” in the baking pan – then I just lifted the whole thing, placed onto a cutting board and cut the brownies, removing them carefully from the foil.

yields 16 brownies
Adapted from Baking From My Home to Yours by Dorie Greenspan

Ingredients:
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup raisins, dark or golden I left the raisins out.
1 1/2 tablespoons water Out with the raisins.
1 1/2 tablespoons dark rum I don’t even have any dark rum…
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon.

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed. I skipped the raisins. I don’t like raisins… I don’t even like grapes. I thought of subbing craisns but decided to make “plain” chocolate brownies instead.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It’s important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of little bits of unmelted butter, leave them—it’s better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won’t be completely incorporated and that’s fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 (As you can see in the photo, I kinda like my brownies barely done) to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Serving: The brownies are good just warm or at room temperature; they’re even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

“These fabulous - I mean truly fabulous - cookies are based on the ones I made when I worked at the long-gone Soho Charcuerie, the cookies were called Chocolate Gobs, and at Sarabeth’s were they continue to be best sellers, they’re called Chocolate Chubs. Both of those versions, as well as these, are grandchildren of Maida Heatter’s great Mulattoes. They’re big, gooey, exceedingly chocolaty. […] Despite their heft, they’re serially snackable. You’ll never eat just one at a sitting." Dorie

Ingredients:

Titel: Chocolate Chunkers
Kategorien: Schokolade, Kekse
Menge: 24 Kekse

1/3 Cup Flour
1/4 Cup Unsweetened cocoa powder
1/2 Tsp Salt
1/4 Tsp Baking powder
3 Tbsps Unsalted butter - cut into pieces
180 gm Bittersweet chocolate, coarsely chopped (Claudia: 70% solids)
30 gm Milk chocolate (Claudia: normal milk chocolate)
2 Eggs, big
2/3 Cup Sugar
1 Tsp Vanilla extract
180 gm Semisweet chocolate, chopped ((Claudia: 70% solids)
180 gm White chocolate chopped
1 1/2 Coarsely chopped nuts
1 Cup Dark or golden raisins

Directions:

Centre rack in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats. Sift together flour, cocoa, salt and baking powder. Melt butter with unsweetened and bittersweet chocolate in a heatproof bowl over a saucepan of simmering water or use a microwave. Be careful with chocolate in the microwave as it may get too hot. The chocolate butter mixture should be smooth and shiny. Set on counter to cool.

Beat eggs and sugar on medium high speed until mixture is pale and foamy. Reduce speed, add vanilla. Then add melted chocolate-butte-rmix, mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny.

Add semisweet and white chocolate chunks, nuts and raisins. Drop dough by tablespoons, leave an inch between dough. Bake for 12-15 mins. This is a soft and chewy cookie.

Claudia: It’s not a problem to half the recipe. You can use chocolate chips but as Dorie suggest I think it’s nicer to have chocolate chunks chopped by hand. You normally get a better quality with regular chocolate than with chocolate chips. Cookies will look more rustic as well if you use chocolate chopped by hand.

Baking: From My Home to Yours

Ingredients:

1 large egg
1/2 cup cold buttermilk
1/4 cup cold apple cider or unsweetened apple juice
1 3/4 cups all-purpose flour
1/3 cup yellow cornmeal, preferably stone-ground
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup grated cheddar cheese
1/2 cup finely diced dried apples

Preparation:

Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.

Stir the egg, buttermilk and apple cider together

Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between – and that’s just right.

Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.

Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef’s knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don’t defrost before baking – just add about 2 minutes to the baking time.)

Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.

Makes 15 buns

Ingredients..
For the Glaze:
1 cup (packed) light brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 4 pieces
1/4 cup honey
1-1/2 cups pecans (whole or pieces)

For the Filling:
1/4 cup sugar
3 tablespoons (packed) light brown sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, at room temperature

For the Buns:
1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)
Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).

To make the glaze:
In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan, evening it out as best you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinkle over the pecans.

To make the filling:
Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.

To shape the buns:
On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you’d like and freeze the remainder. Reduce the glaze recipe accordingly)
With a chef’s knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they’re very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.
Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.

Getting ready to bake:
When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.
Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.
The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil. Be careful – the glaze is super-hot and super-sticky.
What You’ll Need for the Golden Brioche Dough (This recipe makes enough for two brioche loaves. If you divide the dough in half, you would use half for the sticky buns, and you can freeze the other half for a later date, or make a brioche loaf out of it!):

2 packets active dry yeast (each packet of yeast contains approx. 2 1/4 teaspoons)
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch whole milk
3 1/3 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm

Makes 32 cookies

1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

Directions:

1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

From Baking: From My Home to Yours by Dorrie Greenspan

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
1/2 cup unsweetened cocoa powder
2 teaspoons finely ground instant coffee
2 large eggs, preferably at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 cup broken or chopped walnuts or pecans
4 ounces bittersweet chocolate, coarsely chopped

Getting Ready:

Center a rack in the oven and preheat the oven to 325 degrees F.
Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.
Whisk the flour, cinnamon, if you’re using it, and salt together.
Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.
Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.
Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.

Ingredients:
1 1/2 cups half-and-half (I used whole milk this time and it turned out great)
1 cup sugar
1 ½ cups heavy cream
4 large egg yolks
1 ½ cups strained raspberry puree (from approximately six cups of fresh or frozen raspberries)
1 tablespoon freshly squeezed lemon juice
1/3 cup chopped bittersweet chocolate

Directions:
Blend the raspberries in a food processor, and then press the puree through a mesh strainer (note: this is a bit messy and I had to rinse the strainer a couple times in the process). Prepare an ice bath in a large bowl. Pour milk or half-and-half into a medium saucepan over medium-low heat to warm. Pour the cream in a large bowl and set a mesh strainer on top of the bowl. In a separate bowl, whisk the eggs and (still whisking) slowly pour the warmed milk over the yolks. Pour the egg yolk mixture back in the saucepan.

Using a heatproof spatula, keep stirring the egg yolk mixture over medium heat until the spatula is coated with the thickened mixture. (Note: The Perfect Scoop has a very helpful section on basic custard-making and also custard recovery.) Next, stir the custard into the cream after pouring through the mesh strainer, then add the lemon juice and raspberry puree, mixing until cool over the ice bath.

Chill the mixture thoroughly in the refrigerator, but in order to preserve the fresh raspberry taste, churn in your ice cream maker within four hours. Five minutes before it should be done according to the manufacturer’s instructions, add in the chocolate.

Makes about 1 quart

Ingredients:
1/3 cup water
2/3 cup sugar
1 medium lemon, preferably unsprayed
2 cups buttermilk
1/4 cup freshly squeezed lemon juice (from about 2 lemons)

Directions:
In a medium saucepan combine the water and the sugar. Grate the lemon zest into the pan. Heat, stirring frequently, until the sugar has dissolved. Remove from the heat and let it come to room temperature, then place the syrup into the fridge until thoroughly chilled.

Whisk the buttermilk into the syrup and then whisk in the lemon juice. Freeze in an ice maker per instructions.

Ingredients:
1 Habanero
8 oz white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
pinch of salt
5 large egg yolks
2 cups heavy cream

Directions:
Put the chopped white chocolate in a large bowl.

Seed and very finely chop the habanero. Add 1/2 the chopped pepper to a medium saucepan with the sugar, salt, and the milk. Stir constantly until sugar is dissolved and the mixture is warmed. Let sit for 20 minutes to infuse the milk.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly. Pour the warmed egg yolks back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-proof spatula until the custard thickens enough to coat the spatula. Pour the custard into the strainer set over the bowl of white chocolate, and stir until the chocolate is completely melted and the mixture is smooth. Add the remaining chopped pepper and heavy cream, and stir until mixed. Set the bowl over an ice bath and stir until cool.

Chill the mixture thoroughly in the fridge, then freeze in your ice cream maker according to the manufacturer’s instructions.

Yields ~ 1 Liter

Ingredients:
1 cup half and half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 tsp vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, coarsely chopped

Directions:
Warm half and half, sugar and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla and malt powder and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

Ingredients:
1 c sweetened condensed milk
1 1/2 c water
1/2 c + 1 tbsp dark roast ground coffee, divided
1/3 c whole milk

Directions:
brew a strong coffee with 1 1/2 cup of water and 1/2 cup of ground coffee - use 1 cup brewed (i used a french press)

whisk together condensed milk, brewed coffee, milk and ground coffee

chill the mixture thoroughly

freeze in your ice cream machine according to the manufacturer’s instructions

Ingredients:
1 1/2 cups plain whole-milk yogurt (I strained my yogurt first making it extra thick)
3/4 cup sugar
3 cups blueberries, fresh or frozen
1 tsp kirsch
2 tsp freshly squeezed lemon juice

Directions:
In a blender or food processor, blend the yogurt, sugar, and blueberries together.

Press the mixture through a strainer to remove the seeds

Stir in the kirsch and lemon juice and chill for an hour.

Freeze in your ice cream maker according to the manufacturer's instructions, or for about 30 minutes.

Ingredients:
1/2 cup mango puree (put mango in food processor, whir...)
1 cup heavy cream (I subbed some with milk)
6 Tbl whole milk (I used skim)
7 Tblsp. sugar
pinch of salt
3 large egg yolks
orange zest (meyer lemon) or lemon oil

Directions:
Mix mango and 1/2 the cream, set aside.

Warm milk, sugar, salt, remaining cream in saucepan, whisk the yolks in nearby bowl. Add a bit of warm milk to eggs to temper, whisk eggs into warm milk, heat until custard coats the back of a spoon. Stir custard into remaining cream/mango mix, add zest.

Chill and put in ice cream freezer.

Yield: 1 Quart.

Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks

Directions:
Warm milk, sugar, 1 cup cream and salt in a small saucepan. Add mint leaves and stir until they're immersed in liquid. Cover, remove from heat, and let steep at room temperature for 1 hour.

Strain mint-infused mixture through a mesh strainer into a medium saucepan (milk will be a lovely shade of emerald). Mine was a pale green, not emerald. Press mint leaves to extract as much flavor as possible, then discard them. Pour remaining 1 cup heavy cream into a large bowl and set the strainer on top.

Rewarm mint-infused mixture. In a separate medium bowl, whisk together egg yolks. Slowly pour warm mint liquid into egg yolks, whisking constantly, then scrape warmed egg yolks back into saucepan.

Stir mixture constantly over medium heat with a heatproof spatula, scraping bottom as you stir, until mixture thickens and coats spatula. Pour custard through strainer and stir it into cream. Stir until cool over an ice bath.

Chill mixture thoroughly in refrigerator. Then freeze it in an ice cream maker according to the manufacturer's instructions. Turn into a storage container and freeze until ready to use.

Ingredients:
2 large, ripe mangoes
2/3 cup sugar
2/3 cup water
4 teaspoons lime juice, plus more to taste (I used 1 very juicy lime)
1 Tbs dark rum, plus more to taste
Pinch of salt

Directions:
Using a sharp vegetable peeler, peel the mangos and cut all the flesh away from the pit. Roughly chop the flesh and toss it in the bowl of a blender or food processor with the sugar, water, lime juice, rum and salt. Squeeze the mango pits over the blender to extract as much juice as possible. Discard pits.

Puree the mixture until smooth, pausing to scrape down the sides as needed. Taste the mixture and add more lime juice and rum to taste. I prefer more of both but be careful not to add too much rum or the mixture will not freeze properly. Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to manufacturer’s instructions.

Ingredients:
8 oz. milk chocolate with at least 30 percent cocoa solids, finely chopped
1 1/2 Cups heavy cream
1 1/2 Cups whole milk
3/4 Cups sugar
Bing pinch of salt
4 large egg yolks
2 tsps cognac (I used rum)
1/4 Cup cocoa nibs or semisweet or bittersweet chocolate chips (optional)
2 cups brownie chunks

Directions:
Combine the milk chocolate and cream i a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.

Warm the milk, sugar, and salt until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the cognac, and mix together. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cocoa nibs, if using. Fold in brownies.

Ingredients:
3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
¾ cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or cream and milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Ingredients:
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Directions:
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

Ingredients:
3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk (I used half milk, half heavy cream)
¾ cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
¾ teaspoon vanilla extract

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Stracciatella

5 oz. bittersweet or semisweet chocolate, finely chopped

In a clean, absolutely dry bowl set over a saucepan of simmering water, melt the chocolate, stirring until it’s completely smooth.

Mixing it in: Drizzle a thin stream of the warm chocolate into 1 quart of ice cream during the last possible moment of churning. It the chocolate clings too much to the dasher, remove the ice cream from the machine and drizzle the chocolate into the frozen ice cream by hand while you layer it into the storage container, breaking up any chunks as you stir.

Makes 1 quart

Ingredients:
4 very ripe bananas
1/4 cup brown sugar
1 T butter
2 cups of coconut milk
1 T vanilla
1 pinch of ground cloves
1 pinch of salt
2 T rum

Maple pecan mix-in:
1/2 cup chopped pecans
1 T maple syrup
pinch of salt

Directions:
Preheat the oven to 400 degrees. Peel and slice the bananas into 1/2" slices ans place in an oven-proof pyrex and toss with the brown sugar. Dot the top of the bananas with small pieces of butter. Bake for 40 minutes, sitrring once halfway through.

While the bananas are roasting, make the maple pecans. Toast the chopped pecans in a pan over medium heat for 3-5 minutes, shaking the pan often so that they don't burn. When the pecans are fragrant, pour in the maple syrup and stir quickly to coat the pecans, adding a pinch of salt as you stir. Turn the pecans out onto a piece of parchment, and pop them in the freezer.

When the bananas are done, scoop them into a blender quickly, before the caramel hardens up. Pour in the coconut milk, salt, vanilla and allspice. Puree the mixture, being careful to vent the top of the blender while covering with a towel so that the hot bananas don't explode. Pour the smooth mixture into a large bowl. Stir in the rum, and chill in the fridge until you're ready to turn the ice cream.

Turn the ice cream in your ice cream maker for about 30 minutes. When the ice cream is just about done, carefully pour in the maple pecans, breaking them up as you go. Spoon the finished ice cream into a freezer container, and store for a couple of hours before you serve. If you care to, top the ice cream with some homeade chocolate sauce or hot fudge.

makes abt 1 liter

Ingredients :
1 cup milk
150g sugar
500ml whipping cream
pinch of salt (i used fleur de sel)
6 large egg yolks
4 tsps macha powder (i added alot more)

directions :
warm the milk, sugar & salt in a medium saucepan.

pour cream into a large bowl & whisk together with macha powder. set a strainer on top.

In another bowl, whisk together egg yolks and slowly pour in the warmed milk mixture while whisking constantly. put the mixture back to the saucepan.

Stir the mixture constantly over medium heat, scraping the bottom as you stir, until mixture thickens and coat the back of a spoon, or about 85C.

Pour custard thru' the strainer into the cream, then whisk vigorously until custard is frothy to dissolve the macha powder. stir until cool over an ice bath.

Chill the mixture thoroughly then churn in an ice cream maker according to manufacturer's instructions then freeze until firm. alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.

* To make the shiratama, mix glutinous rice flour, macha powder (optional) with water until a dough forms (it should not stick to your fingers). bring a pot of water to boil, form the dough into balls and cook them in the boiling water. they're ready when they float. plunge them under running water to stop them from cooking further.

Makes about 1 quart

Ingredients:
3 medium-sized ripe pears, peeled and cored
3/4 c. + 2 tablespoons sugar
2 cups heavy cream
1/8 teaspooon coarse salt
a few drops of fresh lemon juice

Method:
Dice the pears into 1/4-inch pieces.

Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula until melted.
When the sugar is a deep amber, stir in the pears. The caramel will seize, that's ok. Continue cooking and stirring occasionally (again with a heat-proof spatula - caramel will burn heck out of you) for ten minutes. The sugar will have dissolved.
Remove from the ehhat and stir in 1/2 cup of the cream, then mix in the rest of the cream, salt, and lemon juice.

Cool to room temp, puree until smooth, press through a strainer.
Chill according to your ice-cream maker manufacturer's instructions. [ed: be sure not to overchurn or you'll have buttery bits in there - not good]

Ingredients:
12 oz (325 g) rhubarb
2/3 cup (160 ml) water
3/4 cup sugar
10 oz (280 g) fresh strawberries, rinsed and hulled
1/2 tsp freshly squeezed lemon juice

Method:
Cut off the rhubarb leaves and trim off the ends of the stalk. Wash the stalk and then cut into 1/2-inch (2 cm) pieces.

Place the rhubarb, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. It will fall apart into stringy bits. Remove from the heat and let cool to room temperature.

Slice the strawberries and puree them with the cooked rhubarb mixture and lemon juice in a blender or food processor until smooth.

Chill the mixture thoroughly in the refrigerator, 4 hours or overnight. Freeze it in your ice cream maker according to the manufacturer's instructions.

Ingredients:
1/2 ripe pineapple, peeled and cored (about 2 cups)
8-10 tbsp sugar
1/2 cup water
small squeeze of fresh lime juice (optional)

Method:
Slice the pineapple into chunks and puree in a blender with 8 tbsp of sugar and water until smooth. Taste, then add up to 2 tablespoons additional sugar, if needed. If the pineapple is fairly ripe, you should be good to go. You don’t want to add more sugar than you need or the sorbet will end up tasting far too sweet.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Eat right away if you like your sorbet on the softer side. For an icier treat, leave it in the freezer for 3-4 hours before serving.

Ingredients:

1 1/3 cups whole milk
1/2 cup sugar
Pinch of salt
1 cup heavy cream
6 large egg yolks
1/2 cup fruity olive oil

Method:

Combine the milk, sugar, and salt in a saucepan over medium heat until warm and sugar is dissolved.

In another bowl, whisk the egg yolks. While continuing to whisk, gradually add the warm milk mixture to the egg yolks. Once it's all combined, return the entire mixture to the saucepan.

Stir it over medium heat, making sure that it doesn't stick to the bottom of the pan. Let it thicken enough so that it coats the spoon.

Pour the cream into another bowl and place a strainer over the top of the bowl. Pour the milk and egg mixture through the strainer into the cream. Whisk together and then add the olive oil, continuing to whisk until all combined. Place over an ice bath and continue to stir until the mixture has cooled.

Chill for at least a few hours in the refrigerator and then freeze in an ice cream maker using the instructions for your maker. Makes about 1 quart.

Serve with a little sea salt sprinkled on top.

(makes about 1 quart)

Ingredients:
1 pound fresh strawberries, rinsed and hulled
2/3 cup sugar
2 teaspoons vodka or kirsch (optional)
1 cup plain whole milk yogurt
1 teaspoon freshly squeezed lemon juice

Method:
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. If you wish, press the mixture through a mesh strainer to remove any seeds.

Refrigerate for 1 hour then freeze in your ice cream maker according to the manufacturer's instructions.

makes about 1 quart

Ingredients:

For the rum-soaked raisins:

1/4 cup raisins
2 tablespoons rum

Combine the raisins and rum in a small bowl. Cover and let sit overnight in the refrigerator.

For the spiced pecans:

1 cup pecan halves
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons dark brown sugar
1/8 teaspoon salt

Method:
Pre-heat the oven to 350 °F. Toss the pecans with the butter.

In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely.

Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.

For the candied carrots:

2 cups finely diced carrots
2/3 cup sugar
2 tablespoons light corn syrup
2 cups water

Method:
In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.

For the ice cream base and assembly:

1 (8 oz.) package cream cheese
1 1/2 cups sour cream (regular or low-fat)
2/3 cup sugar
1 teaspoon chopped lemon zest
Spiced pecans
Rum-soaked raisins
Candied carrots

In a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar, and lemon zest until smooth. Chill thoroughly.

Freeze the base in an ice cream maker. After churning, gently fold in the spiced pecans, soaked raisins, and candied carrot cubes. Freeze until firm.

Ingredients:

1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

Method:
Warm the milk, sugar, whole coffee beans, salt, and ½ cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground coffee and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Ingredients:
8 ounces white chocolate
1 cup whole milk
2/3 cup sugar
Pinch of salt
5 large egg yolks
2 cups heavy cream

Method:
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart

Ingredients:

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
¾ cup sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

Method:
Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk unto the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin out).

Ingredients:
2 cups half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup sugar
Pinch of salt
½ cup smooth peanut butter

Method:
Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Peanut Butter Patties
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners’ sugar

Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine.

Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.

Ingredients

¾ cup whole milk
¾ cup sugar
Pinch of salt
1 ½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon vanilla extract
¾ cup Chocolate-Covered Peanuts

Fudge Ripple
Warm the milk, sugar, salt and 1/2 cup of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Rewarm the vanilla-infused mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
Then ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.

Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.

Chocolate-Covered Peanuts
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts

Put the pieces of chocolate in an absolutely dry heat proof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.

Fudge Ripple
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

Ingredients:
1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise (or 1 tablespoon vanilla)
6 large egg yolks
¾ teaspoon vanilla extract

Method:
Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Classic Hot Fudge
Makes 2 cups

Ingredients:
¾ cup heavy cream
¼ cup packed dark brown sugar
¼ cup unsweetened Dutch-process cocoa powder
½ cup light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon unsalted butter
½ teaspoon vanilla extract

Method:
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.
Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.

Storage: This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

Ingredients:
1 pound fresh strawberries, rinsed and hulled
¾ cup sugar
1 teaspoon kirsh (optional)
1 teaspoon freshly squeezed lemon juice
Pinch of salt

Method:
Slice the strawberries and toss them in a medium bowl with the sugar and kirch, if using, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth. Press the mixture through a strainer to remove the seeds if you wish.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Ingredients:

8 ounces milk chocolate with at least 30 percent cocoa solids, finely chopped
1 ½ cups heavy cream
1 ½ cups whole milk
¾ cup sugar
Big pinch of salt
4 large egg yolks
2 teaspoons Cognac
¾ cocoa nibs or semisweet or bittersweet chocolate chips (optional)

Method:
Combine the milk chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set is aside with a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the Cognac, and mix together. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cocoa nibs, if using.

Source: "The Perfect Scoop" by David Lebovitz

Ingredients:
¾ cup smooth peanut butter
¾ cup plus 2 tablespoons sugar
2 2/3 cups half-and-half
Pinch of salt
1/8 teaspoon vanilla extract
Chocolate Covered Peanuts (recipe follows)

Method:
Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth.

For the cake:
2 cups cake flour
2 tsp baking powder
1/8 tsp baking soda
¼ tsp salt
1 ¼ sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 ½ tsp pure vanilla extract
¾ cup buttermilk

For the espresso extract:
2 tbs. instant espresso powder
2 tbs. boiling water

For the espresso syrup:
½ cup water
1/3 cup sugar
1 tbs. amaretto, Kahlua, or brandy

For the filling and frosting:
1 8-oz. container mascarpone cheese
½ cup confectioners sugar, sifted
1 ½ tsp pure vanilla extract
1 tbs. amaretto, Kahlua, or brandy
1 cup cold heavy cream
2 ½ oz. bittersweet or semisweet chocolate, finely chopped, or about ½ cup store bought mini chocolate chips

Chocolate covered espresso beans, for decoration (optional)
Cocoa powder, for dusting

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

To make the cake: Sift together the cake flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in three additions and the buttermilk in two (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.Bake for 28-30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool then for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To make the extract: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup: Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

To make the filling and frosting: Put the mascarpone, sugar, vanilla and liqueur in a large bowl and whisk just until blended and smooth. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

Links to the other posts on Tiramisu cake: 

Smitten kitchen: Tiramisu cake
Whist: a food blog: TWD Tiramisu cake
Cooking for Engineers: Simple Tiramisu

Adapted from Baking: From My Home to Yours by Dorie Greenspan

Makes 12 regular or 6 jumbo muffins

1 cup all purpose / plain flour
1/3 cup whole wheat flour
1/3 cup cornmeal
1/3 cup rolled oats
½ tsp baking soda
2 tsp baking powder
¼ tsp salt
2 eggs
½ cup vegetable oil
1/3 cup maple syrup
¼ cup brown sugar (optional, for a sweeter muffin)
1 cup buttermilk
¼ cup prunes or other dried fruit, chopped into bite sized pieces

Preheat the oven to 400F / C and grease or insert liners into a 12-muffin tin.

Combine flours, cornmeal, oats, baking powder, baking soda and salt in a bowl.

In another bowl whisk together eggs, oil, maple syrup and buttermilk. Add to dry ingredients along with prunes and fold everything together until just combined.

Bake in the middle of the oven for 18-20 minutes, until the tops are golden.

Adapted from Dorie Greenspan's great Sweet Times: Simple Desserts for Every Occasion.

- serves 4 -

Ingredients
1/2 stick (1/4 cup) unsalted butter
1/2 cup milk, preferably at room temperature
1/2 cup flour
1/4 cup sugar
2 eggs, preferably at room temperature
1/8 teaspoon ground nutmeg
2 tablespoons confectioners' sugar, optional

Procedure

1. Heat oven to 425°F. Melt the butter in a 10-inch oven-proof skillet over medium heat, tilting the pan to coat the sides. Meanwhile, whisk together the milk, flour, sugar, eggs and nutmeg in a bowl until smooth.

2. Pour the mixture into the skillet; cook 1 minute. Do not stir. Place the skillet in the oven; bake until the pancake is puffed and golden, 12 to 15 minutes. Sprinkle with confectioners' sugar or serve with warm maple syrup or your favorite preserves; serve immediately.

- makes 8 servings -

Ingredients
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 to 1 teaspoon salt (it depends on what cheese and add-ins you're using)
1/4 teaspoon freshly ground white pepper (or more to taste; you could even add a pinch of hot pepper)
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
3 ounces coarsely grated cheddar or other cheese
2 ounces cheddar or other cheese, cut into very small cubes
1/2 cup minced chives or other herbs
1/3 cup toasted walnuts, chopped (optional)

Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8-by-4 1/2-by-2 3/4-inch loaf pan (I used a 6-cup Pyrex pan for this). If your pan is larger (probably 9-by-5-by-2 3/4-inch), go ahead and use it—your cake will be lower and you'll have to check it for doneness a little earlier.

Procedure

1. Put the flour, baking powder, salt, and pepper in a large mixing bowl and whisk the ingredients together to combine.

2. Put the eggs in another mixing bowl; whisk for about 1 minute, until they're foamy and blended. Whisk in the milk and olive oil.

3. Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There's not need to be energetic—beating the dough toughens it—nor do you need to be very thoroughly. Just stir until all the dry ingredients are moistened. Now, stir in the cheese, grated and cubed, the herbs and the toasted walnuts, if you're using them. You'll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon.

4. Slide the pan into the oven and bake for 35 to 45 minutes, or until the bread is golden and a slender knife inserted into the center of the loaf comes out clean. Transfer the pan to a cooling rack, wait about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool to room temperature right-side up.

5. The cake can be served when it is still slightly warm, but I think it tastes better when it has cooled completely. In fact, I like to give it a little while to "ripen." If you'd like, you can wrap the room temperature cake in plastic film and wait a few hours or overnight to serve it. Slice the bread about one-half-inch thick and cut the slices into strips or cubes.

Storing: Well wrapped, the cake will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper). This is not a very moist cake—it's not meant to be—so it may seem a little dry after a couple of days. At that point, it's good to toast the slices.

- makes 12 muffins -

Adapted from Baking From My Home To Yours

Ingredients
1 cup all-purpose flour
1 cup cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons (1 1/2 ounces) unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you’d like), fresh, frozen or canned (in which case they should be drained and patted dry)

Procedure
Getting ready: Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.
Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

Serving: The muffins are great warm or at room temperature and particularly great split, toasted and slathered with butter or jam or both (if they’re not in breadbasket at dinner, that is).

Storing: Like all muffins, these are best eaten the day they are made. If you want to keep them, it’s best to wrap them airtight and pop them into the freezer, where they’ll keep for about a month; re-warm in a 300°F oven, if you’d like, or split them and toast them—do that and they’ll be that much more delicious with butter.