Kitch n Therapy

Courtesy of Food52

Ingredients:

• 10 tablespoons (1 1/4 sticks, 140 grams) unsalted butter
• 1 ¹/₄ cups (250 grams) sugar
• ³/₄ cup plus 2 tablespoons (80 grams) unsweetened cocoa powder (natural or Dutch-process)
• ¹/₄ teaspoon salt
• ¹/₂ teaspoon pure vanilla extract
• 2 cold large eggs
• ¹/₂ cup (65 grams) all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then leveling it with a straight-edged knife or spatula — it should weigh nearly 2.5 ounces)
• ²/₃ cup (65 grams) walnut or pecan pieces (optional)

Directions:

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is hot enough that you want to remove your finger fairly quickly after dipping it in to test. (It might look gritty here but don’t worry, it will smooth out later.) Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

I remember visiting my Aunt in a small Michigan town, nearby where I grew up, and loving her cookies.  I recently acquired her recipe, which made me very happy!

Ingredients:

2 cups flour

1 tsp salt

3/4 cup brown sugar

3/4 cup white sugar

1 cup butter (2 sticks)

2 eggs

1 tsp soda dissolved in 1 teaspoon of boiling water

2 cups regular Oatmeal

1 tsp vanilla

Any amount of chocolate chips

Walnuts (optional)

Directions:

Cream Butter and Sugar, then add eggs one at a time.

Add soda and vanilla, then add flour and oatmeal.

Finish adding chocolate chips and walnuts and stir to mix.

Drop by spoonful onto cookie sheet.

Bake at 350 for 10-12 minutes.

Indulgent No Bake!  Courtesy of Food Network, but I have been making these for years!

MARIAN BURROS

Simple and Elegant recipe for Plum Torte written in 1983!  My family favorite.

INGREDIENTS

• ¾ to 1 cup sugar
• ½ cup unsalted butter, softened
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
• Pinch of salt (optional)
• 2 eggs
• 24 halves pitted purple plums
• Sugar, lemon juice and cinnamon, for topping

PREPARATION

1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Courtesy of Food52

Serves 8

Ingredients

• Butter for greasing pan
• 3 cups all-purpose flour, plus more for dusting pan
• 1 1/2cups vegetable oil
• 2 cups sugar
• 3eggs
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
• 1 cup chopped walnuts
• 1 cup raisins

Directions:

1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out. Serve at room temperature with vanilla ice cream or whipped cream, if desired.

These classic no bake cookies can be made in minutes and are a must for holiday cookie trays, and the best “just because” cookie!

Adapted from Brown Eyed Baker

Ingredients:

Directions:

• Add the first five ingredients (through the salt) to a 4-quart saucepan.
• Bring to a rapid boil and let boil for 1 minute.
• Remove from heat.
• Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
• Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
• Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.

Adapted from Better Homes and Gardens

12 Servings

Ingredients:

1 1/2 cups egg whites (10-12 large)

1 1/2 cups sifted powdered sugar

1 cup sifted cake flour

1 1/2 tsp cream of tartar

1 tsp vanilla

1 cup granulated sugar

Directions:

1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes.  Meanwhile, sift powdered sugar and flout together 3 times; set aside.
2. Add cream of tartar and vanilla to egg whites.  Beat with an electric mixer on medium speed until soft peaks form (tips curl).  Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand up straight).
3. Sift about one-fourth of the flour mixture over beaten egg whites, fold in gently.  Repeat, folding in remaining flour mixture by fourths.  Pour into an uncreased 10-inch tube pan.  Gently cut through batter to remove any large air pockets.
4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched.  Immediately invert cake (leave in pan); cool thoroughly.  Loosen sides of cake from pan; remove cake.

Chocolate Angel Food Cake:

Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour-powdered sugar mixture.

Makes 1 9-inch layer cake, serves 8

Ingredients

4 egg whites from large eggs

1 cup whole milk, divided

1 tsp.vanilla

1/2 tsp. almond extract

3 cups cake flour

1 1/2 cups white sugar

4 tsp. baking powder

1/2 tsp. salt

4 Tbsp. unsalted butter, very soft

8 Tbsp. non-hydrogenated shortening

1/3 cup multi-colored jimmies.

Vanilla Frosting:

1 1/2 cups (3 sticks) unsalted butter, softened to room temperature

3 1/4 cups sifted confectioners’ sugar

1/4 cup heavy cream

2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)

1/8 teaspoon salt

optional: additional sprinkles for garnish

Directions:

Heat the oven to 350°F.  Lightly grease two 9-inch round cake pans.  In a small bowl, mix the egg whites, 1/4 cup milk, vanilla, and almond extract.  Set aside.

In the bowl of a stand up mixer, mix the cake flour, sugar, baking powder, and salt.  Mix for 30 seconds or until well-combined.  Add the butter and shortening and mix for another 30 seconds, or until combined with the flour mixture.  Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition.  Mix for one more minute. Gently fold in the multi-colored jimmies.

Divide the batter evenly between the prepared cake pans.  Bake for 25 to 30 minutes, or until the tops are slightly golden and spring back when pressed.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes.  Turn the pans over onto the rack.  Flip the cake layers over and let them cool completely before icing.

Make the frosting:

While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners’ sugar. Once it’s all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).

To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.

ALMOND MILK CARAMEL SAUCE

1 cup Califia Farms unsweetened almondmilk
1/2 cup brown sugar
1/4 cup cane sugar
1 tbsp brown rice syrup
1/8 tsp cream of tartar

In a medium size saucepan over medium heat, combine the milk, sugars, brown rice syrup, and cream of tartar; stir with a silicone spatula (or any silicone device capable of such a task) then let the mixture cook for 25 minutes, without stirring. While cooking, it should boil as shown in the photo above. If it’s not boiling after five minutes on the stove, increase your heat just a bit. After 25 minutes, give it a good stir with the spatula then remove from heat if you prefer caramel sauce that’s thick but pourable from the fridge. If you’d prefer something that needs to be warmed (in a hot water bath) before pouring, cook for an additional 2 minutes. Pour caramel sauce through a sieve and into a glass jar then seal with a lid (do not let it cool without a lid, as you may get a thick layer of hardened caramel on top). Refrigerate for at least four hours; sauce will thicken as it cools. Will keep in the refrigerator for up to one week.

Yield: about 1/2 cup caramel sauce