Candy Corn Cupcakes

Candy Corn cupcakes


Candy Corn Cupcakes
Candy Corn Cupcakes By Amy Atlas


Servings: 24 cupcakes

Ingredients:

For the cake:

1 cup whole milk, room temperature

6 large egg whites, room temperature

2 teaspoons almond extract

1 teaspoon vanilla extract

2 and 1/4 cups cake flour

1 and 3/4 cups sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 12 pieces and softened

For the frosting:

3 sticks unsalted butter, cut into chunks and softened

3 tablespoons heavy cream

2 and 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 cups confectioners’ sugar

Instructions:

1. For the cupcakes: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake liners.

3. Whisk the milk, egg whites, and extracts together in a small bowl.

4. In a large bowl, whisk the flour, sugar, baking powder, and salt together.

5. Using an electric mixer on medium-low speed, beat the butter, one piece at a time, into the flour mixture, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.

6. Beat in all but 1/2 cup of the milk mixture, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes. Reduce the mixer speed to low and slowly beat in the remaining 1/2 cup of the milk mixture until the batter looks slightly curdled, about 15 seconds.

7. Use a greased 1/4 cup measuring cup to pour the batter evenly into the cupcake liners.

8. Bake the cupcakes, switching and rotating the pans halfway through baking, for a total of 15-20 minutes. (Mine took about 20 minutes total).

9. Let the cupcakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

10. For the frosting: Beat the butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1 to 2 minutes.

11. Reduce the mixer speed to medium-low and slowly add the confectioners’ sugar, and beat until incorporated and smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5 to 10 minutes.

12. Divide the frosting into three bowls and tint each with desired food coloring tint.

13. Using your pastry bag and desired tip, pipe the frosting in a cone-shape on the cupcakes…and voila!

Source: America’s Test Kitchen Family Baking Book.

The Chewy (Chocolate chip cookie)

The Chewy

Recipe courtesy Alton Brown

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
15 min

Level:
--

Serves:
2 1/2 dozen cookies

Ingredients

* 2 sticks unsalted butter
* 2 1/4 cups bread flour
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1/4 cup sugar
* 1 1/4 cups brown sugar
* 1 egg
* 1 egg yolk
* 2 tablespoons milk
* 1 1/2 teaspoons vanilla extract
* 2 cups semisweet chocolate chips

Hardware:

* Ice cream scooper (#20 disher, to be exact)
* Parchment paper
* Baking sheets
* Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

No-Bake Peanut Butter Rice Krispies Cookies

No-Bake Peanut Butter Rice Krispies Cookies
Martha Stewart

Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Makes 16 squares.

* 1 cup light corn syrup
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar
* 1 1/2 cups salted peanut butter
* 2 teaspoons pure vanilla extract
* 4 cups Rice Krispies


Directions

1. Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
2. Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

Dolly's Chocolate Bundt Cake

Dolly's Chocolate Bundt Cake
Martha Stewart

A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use it as a spread on warm toast or as a dip for fresh strawberries.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Makes 1 large cake.

* CAKE
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 1 teaspoon pure vanilla extract
* 2 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon coarse salt
* 1/2 cup chopped semisweet chocolate
* 1/2 cup chopped walnuts (optional)
* 1 cup buttermilk
* GLAZE
* 1 cup finely chopped unsweetened chocolate
* 1/2 cup sugar
* 1/3 cup (5 1/3 tablespoons) unsalted butter
* 2/3 cup heavy cream
* 2 tablespoons rum or brandy (optional)


Directions

1. Preheat the oven to 325 degrees Fahrenheit. Butter a 12-cup Bundt pan.
2. To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.
3. In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.
4. Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.
5. Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.
6. For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.

Chicken and Dumplings

Chicken and Dumplings
Martha Stewart

Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd. Take a cue from the American South and try adding sliced hard-boiled egg to the pot. If you're not a fan of parsnips and turnips, substitute these ingredients with cut-up raw potatoes.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Serves 6.

* FOR THE CHICKEN
* 1 3- to 4-pound chicken
* 1 onion, halved but root end left intact
* 1 large carrot, coarsely chopped
* 1 celery stalk, coarsely chopped
* 4 sprigs of fresh parsley
* 1 turnip, trimmed and chopped
* 2 parsnips, coarsely chopped
* 8 to 10 cups water
* 1 tablespoon coarse salt
* FOR THE DUMPLINGS
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt
* 3/4 cup milk
* 1 teaspoon chopped fresh dill or parsley


Directions

1. To make the chicken, place the chicken into a large pot with a tight-fitting lid. Add the onion, carrot, celery, parsley, turnip, and parsnips to the pot and barely cover with the water.
2. Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 50 minutes. Lift out the chicken and vegetables. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15 to 20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. You'll have 4 cups of shredded chicken. Use 2 to 4 cups as desired.
3. To make dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and dill or parsley to combine.
4. Drop the dough, 1 tablespoon at a time onto the simmering broth. Cover and cook until the dumplings have cooked through 3 to 4 minutes. Carefully return the shredded chicken and the vegetables to the pot. Reheat for 1 minute. Serve in wide bowls with big spoons.

Herbed Garlic Bread

Herbed Garlic Bread
Martha Stewart

Different fresh or dried herbs can be used to suit your taste or the time of year.

Ingredients

Serves 4.

* 1/2 cup loosely packed flat-leaf parsley leaves, coarsely chopped
* 1/2 teaspoon dried thyme
* 1 teaspoon fresh lemon juice
* 2 medium garlic cloves, minced
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1/4 cup olive oil
* 1 loaf (12 inches long) Italian-style white bread


Directions

1. Heat oven to 350 degrees. Whisk together parsley, thyme, lemon juice, garlic, salt, pepper, and olive oil in a small bowl.
2. Using a bread knife, slice loaf into 12 half-inch pieces, cutting only 3/4 of the way through the loaf so it stays intact. Brush herb mixture liberally between each slice. Wrap loaf loosely in foil. Heat until warm, about 10 minutes. Serve immediately.

Bread with Herb Butter

Bread with Herb Butter
Martha Stewart

Creamy herb butter is simple to make and store; roll the extra butter in waxed paper and freeze to use on bread, veggies, or fish at a later date.

Recipe by Lucinda Scala Quinn.

Ingredients

Serves 6.

* 2 sticks unsalted butter
* A few tablespoons parsley, chopped
* A few tablespoons oregano, chopped
* 1 baguette


Directions

1. Combine unsalted butter, parsley, and oregano to make the herb butter. Make a slit in the baguette 3/4 of the way through, making sure not to cut all the way through. Spread some herb butter into each of the openings between the slices.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Wrap the baguette in aluminum foil and bake it for15 to 20 minutes.

Chocolate Pumpkin Cake

Chocolate Pumpkin Cake
Total Time: 55 min
Oven Temp: 375
{recipe via country living}



Ingredients
1 1/2 cup(s) flour
2/3 cup(s) cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) buttermilk
1 cup(s) canned pumpkin
2 teaspoon(s) vanilla extract
3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
3 large eggs
1 egg yolk

Frosting
6 ounces softened cream cheese
1 1/2 cups confectioners' sugar
2 1/4 teaspoons cocoa
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
3/4 cup confectioners sugar
1/4 teaspoon orange food coloring

Glaze
4 ounces of chopped bittersweet chocolate
1 tablespoon cold unsalted butter
3 tablespoons corn syrup
1/2 cup heavy cream

Directions
1. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.

Frost: Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 cups heavy cream with 3/4 cup confectioners' sugar and a scant 1/4 teaspoon orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and proceed to step 2. Makes 3 cups.

Glaze: Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides. Makes 1 cup.

Vinegar-Glossed Chicken

Vinegar-Glossed Chicken
Martha Stewart


The flavor of rosemary vinegar permeates the chicken in this rustic Italian dish, giving the meat a sweet-and-sour (agrodolce) flavor. Serve it with polenta, rice, pasta, or bread -- all you need is something to soak up the extra sauce.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Serves 6 to 8.

* 1 cup best-quality red-wine vinegar
* 2 to 3 garlic cloves, minced (about 2 tablespoons)
* 3 sprigs fresh rosemary, chopped (about 1 tablespoon)
* 5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
* Coarse salt and freshly ground black pepper
* Extra-virgin olive oil
* 3/4 cup chicken broth, plus more as needed


Directions

1. At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
2. Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
3. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.