Dessert

Course: 
  • 4 large eggs
  • 1¼ cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2¼ cups sugar
  • 1½ cups King Arthur Unbleached All-Purpose Flour
  • 2 cups chocolate chips

King Arthur Flour Fudge Brownies

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DOUGH

  • 7½ to 8¼ cups King Arthur Unbleached All-Purpose Flour*
  • ⅔ cup granulated sugar
  • 1 tablespoon salt**
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1½ cups milk
  • ½ cup water
  • ¾ cup (12 tablespoons) butter**
  • 2 large eggs

*See "tips," below.

**If you use salted butter, reduce the salt to 2½ teaspoons.

FILLING

  • ½ cup granulated sugar
  • ¼ cup (4 tablespoons) softened butter
  • 1½ tablespoons (4½ teaspoons) ground cinnamon

FROSTING

  • ¼ cup (4 tablespoons) softened butter
  • 4 cups confectioners' sugar
  • ⅛ teaspoon salt, optional; for enhanced flavor
  • ½ to 1 teaspoon vanilla extract, to taste; optional
  • 4 to 6 tablespoons milk

Cinnamon Rolls

Cinnamon Rolls

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Course: 
  • 4 large pears
  • 1 tablespoon lemon juice
  • 1/4 cup firmly packed brown sugar 
  • 3 tablespoons unsalted butter, softened 
  • 2 tablespoons all-purpose flour 
  • 1/2 teaspoon ground cinnamon 
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans or walnuts 
  • 1/2 cup pear nectar
  • 3 tablespoons honey
  • vanilla ice cream

Caramelized Pears

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Course: 
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 2 large eggs
  • 2 packs active dry yeast, ¼ ounce each
  • 1 cup milk heated to 110ºF.
  • 1 teaspoon lemon, orange, vanilla, or butter flavoring
  • 4 cups all-purpose flour, in all, or as needed
  • vegetable oil
  • 1/2 cup granulated sugar
  • 3 tablespoons ground cinnamon
  • 1/4 cup each purple, green, and gold granulated sugar*

*Mix colored sugar (purple, green, and gold) using granulated sugar and paste food coloring, found in the baking aisle of most craft stores and cake decorating stores.

Haydel's King Cake

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Course: 

Cake Batter

  • 3/4 cup unsalted butter, room temperature 
  • 1 cup plus 2 tablespoons granulated sugar
  • 3 large whole eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1¼ cup plus 2 tablespoons Cake Flour, sifted
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Kosher Salt
  • 1/4 cup Macadamia Nuts, toasted and cooled

Butter Topping

  • 1½ ounces unsalted butter, melted
  • 3/4 cup brown Sugar
  • 1 Pineapple, cleaned, cored, and sliced

Macadamia Nut Pineapple Upside Down Cake 

RECIPE NAME

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Course: 
  • 1 cup pecans
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons light brown sugar, packed
  • 1/2 cup plus 2 tablespoons granulated sugar
  • Pinch salt
  • 6 tablespoons very cold unsalted butter, cut into 1/2-inch dice
  • 1/2 cup old-fashioned rolled oats
  • 2½ pounds tart baking apples (about 5 large), peeled, cored and sliced 1/4-inch thick

Apple Pecan Crisp

Apple Pecan Crisp

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