Posts by Friday Baking Project
Chocolate Chunk Cookies
This recipe, from San Francisco’s legendary Dandelion Chocolate, is perfect for those who love a substantial cookie with bittersweet chocolate chunks. I use 72% chunks from O Organics, but any bittersweet or semisweet chocolate will work. These cookies stay delicious for a few days but are absolutely sublime when warm. PRINT Chocolate Chunk Cookies Yield:…
Read MoreThin and Crisp Chocolate Chip Cookies
I learned two things during our chocolate chip cookie research project. First, there are far more variations than I had imagined—cakey, soft and chewy, crisp and chewy, and thin and crispy, to name a few. Second, searching for the “ultimate†cookie is a fool’s errand; everyone has their own favorite type, and there are excellent…
Read MoreSeven Layer Cake
PRINT Seven Layer Cake Yield: 1 8” cake of Servings: 12 to 14 Difficulty: Advanced Ingredients:Butter Sponge Cake:12 tbl (6 oz / 170 g) melted 1 cup + 2 tbl (5.25 oz / 140 g) pastry, or all-purpose flour2 tbl less ½ tsp (.75 oz / 22 g) potato or corn starch 9 egg yolks1.5 tsp…
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The Friday Baking Project
Cocoa White Chocolate Chunk Cookies
PRINT Cocoa White Chocolate Chunk Yield: 18 cookies # of Servings: 18 Method: Creaming Difficulty: Easy Ingredients: 1 cup (4.65 oz / 132 g) all-purpose flour½ tsp baking soda¼ tsp salt ½ cup (4 oz / 113 g) unsalted butter, room temperature½ cup (3.5 oz / 99 g) granulated sugar½ cup (3.5 oz / 99…
Read MoreCocoa White Chocolate Chunk Cookies
In these unique and delicious cookies, the bittersweet chocolate base provides a perfect counterpoint to the white chocolate chunks. A high-quality white chocolate is essential for the best flavor. This cookie was a customer favorite at my pastry shop, Seven Layers, because it held up well against the Martha’s Vineyard humidity. We would make a…
Read MoreGinger Pear-Cranberry Streusel Pie
I was looking for a new and unique Thanksgiving pie recipe when I came across this Ginger Pear-Cranberry Streusel Pie in a book from the chefs at America’s Test Kitchen. These are the people who will try a recipe twenty times to get it right. And, in this case, they did! The two fall fruits…
Read MoreGinger Pear-Cranberry Streusel Pie
PRINT Ginger Pear-Cranberry Streusel Pie Yield: 1 9” Pie # of Servings: 8 to 10 Difficulty: Moderate Ingredients: 1 recipe Pate Brisée Pears 3 lb (1.4 kg) pears, Bartlett of Bosc, ripe but firm 2 tbl (.9 oz / 26 g) sugar Streusel Topping ¾ cup (3.75 oz / 106 g) all-purpose flour ¼…
Read MoreIndividual Apple Galettes
Fruit galettes have so much going for them — they’re easy to make, have a rustic charm, and can be any size or shape you desire. Turning last year’s Apple Galette into these delightful Individual Apple Galettes is simply a matter of rolling out the pastry dough, cutting it into small circles, adding the filling,…
Read MoreIndividual Apple Galettes
PRINT Individual Apple Galettes Yield: 3 galettes #of Servings: 3 Method: Basic Fruit Pie Ingredients1 recipe Pate Brisée Filling: ¼ cup (1.75 oz / 51 g) sugar3 tbl (.8 oz / 22 g) ground almonds3 tbl (1.1 oz / 31 g) all-purpose flour 6 ½ cups apple slices, from approximately 5 to 6 apples.1 tbl fresh…
Read MoreBee Sting Cake (Bienenstich)
Bee Sting Cake, or Bienenstich in German, is a unique and absolutely delicious cake made from sweet yeast dough topped with caramelized almonds. After baking, the cake is split in half and filled with a custard filling. I first experienced Bee Sting Cake while working at Patisserie Conversation in Philadelphia, where it was made using…
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