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You’ve got the whisk! Now try these recipes!

The recipes below have been made many times, and include some tips and tricks to improve the final product.  Try them!

Brown Butter Chocolate Chunk Cookies

(Adapted from Bon Appetit)

Makes 18-22 Cookies

Prep time: 30 minutes; Resting time for dough 1 hour; Total baking time 40 minutes

Ingredients:

• 2 sticks (1 cup) of unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup packed light or dark brown sugar
• 1/3 cup granulated sugar
• 2 large eggs at room temperature (quick tip: get your eggs to room temp faster by putting them in a bowl of very warm water for 5-10 minutes — you’ll know when they’re ready when you touch the shells)
• 2 teaspoons vanilla extract
• 1 1/2 cups Ghiradelli Dark Chocolate Melting Wafers (or Milk Chocolate if you prefer)
• Flaky Sea Salt or Coarse Kosher

Add options – the original recipe calls for Skor bars but I’ve also made this recipe using sweet coconut flakes or walnuts, which I prefer:

• 2 Heath Bars or Skors chopped into 1/4 inch pieces
• 1 cup chopped walnuts
• 1 1/2 cups of sweet coconut flakes

Directions:

• Melt and slowly whisk the butter in a medium saucepan over medium heat until it foams, and then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.
• Whisk flour, baking soda, and salt in a medium bowl.
• Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute.
• Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute.
• Reduce mixer speed to low; add dry ingredients and beat just to combine.
• Fold in chocolate melting wafers and the toffee pieces or coconut or walnuts.
• Cover dough in the bowl with a dish towel or saran wrap and let the dough sit at room temperature for at least 30 minutes (I typically wait an hour) to allow the flour to hydrate. Dough will look very loose at first but will thicken as it sits
• Place a rack in the middle of the oven; preheat to 375°
• Line a baking sheet with parchment paper and scoop out ping-pong sized balls
• Place 3 inches apart (do not crowd — depending on the size of your baking sheet you will bake 8-12 cookies at a time)
• Do not flatten cookies — but DO sprinkle each ball with a pinch of flaky sea salt or coarse kosher salt
• Bake cookies for 9-11 minutes, until edges are golden brown and firm but centers are still soft
• Let cool on baking sheets for 10 minutes (this is an important step so the cookie sets) then transfer to a wire rack and let cool completely
• Repeat with remaining dough and a fresh parchment-lined cooled baking sheet

Glazed Lemon Cranberry Scones

(Adapted from Rose Beranbaum)

Makes 8 scones

Prep time: 20 minutes; Resting time for dough 30 minutes; Total baking time 15 minutes

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter (1 stick)
• 1 cup heavy cream
• Juice and zest of one very large lemon or two smaller lemons
• Generous ½ cup dried cranberries
• 1 cup powdered sugar

Options:

Swap out dried cranberries for dried cherries or raisins

Directions:

• Cut chilled butter into small cubes and then put back into the fridge until ready to use
• In a large bowl, mix most of the lemon zest with the sugar, reserving a ½ teaspoon or so for the glaze. Note: if you want a stronger lemon flavor add more zest from another lemon; not more juice
• Add zested sugar to the flour along with baking powder, baking soda, and salt, and whisk to mix
• Using food processor, pastry cutter or a couple knives, pulse or cut butter into the flour mixture till the butter pieces are about pea-sized
• Add the cranberries
• Transfer back into the bowl (if you’re using a food processor) and whisk in two tablespoons of lemon juice (reserve the rest for the glaze) to the heavy cream and quickly add to the flour mixture – don’t let the cream and lemon juice sit long or the juice will curdle the cream
• Mix with the spatula, then knead with your hand till still starts to come together as a dough
• Transfer to your work surface and shape into a dough ball; then flatten the ball so it’s a uniform 1-inch thick
• Wrap in saran wrap and refrigerate for 30 minutes
• Meanwhile, pre-heat the oven to 400 degrees
• Take the dough out of the fridge and cut it into wedges and place on a parchment-lined baking sheet
• Bake for about 15 minutes (the scones when done will be just barely beginning to brown around the edge and when you tap the top of a scone it’s firm and barely gives – it is better for them to be slightly undercooked than overcooked
• Transfer to a wire rack on top of  a dish or tea towel and cover them with a second towel to cool completely
• Make the glaze by whisking 1 cup powdered sugar and 1 to 1.5 tablespoons of lemon juice and the zest (you want the glaze to be thick enough to it won’t completely run off the scones but thin enough to it runs a little down the sides)

Scones can be easily frozen – then when ready to eat, pop in the microwave for 10-15 seconds

Chocolate Cake with Chocolate Ganache Glaze and Frosting

(Adapted from Food & Wine)

Prep time: 20 minutes; Resting time for cooked sugar/chocolate/butter 20 minutes; Total baking time 22-25 minutes

Ingredients for Cake:

• 2 cups all-purpose flour (plus more for dusting cake pans)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup water
• 1 cup freshly brewed coffee
• 4 ounces unsweetened baking chocolate, chopped
• 6 tablespoons unsalted butter (plus more for greasing baking pans)
• 1 teaspoon vanilla
• 2 large eggs at room temperature

Ganache:

• 1 12-ounce bag of premium semi-sweet chocolate chips (I use Guittard)
• 1 1/2 cups (12 ounces) of heavy whipping cream

Directions:

• Preheat oven to 350 degrees
• Grease two 8-inch rounds, line with 8-inch circles cut from parchment paper, grease the paper, then dust with flour
• Whisk all dry ingredients together in a medium bowl
• Whisk water, coffee, and sugar in a saucepan and bring to a boil, whisking continuously
• Transfer to a large bowl (or kitchen aid if you have one) and add the chocolate and the butter
• Let this stand for 20 minutes, stirring occasionally as it cools down
• Stir in the vanilla and the eggs and using electric beaters or your kitchen add, beat for 10 seconds.
• Add the dry ingredients and beat on medium speed for 2 minutes
• Divide the batter between pans and back for 22-25 minutes or until the tops of the cakes are springy when touched
• Cool in the pans on a rack for 30 minutes; then invert onto the rack to cool completely for an hour
• Glaze and Frosting:

Option 1 – Glaze Only:

• Place the chips in a bowl and heat up the heavy cream to scalding (just below boiling).
• Pour the cream over the chips and let it sit for 5 minutes; then whisk to create a smooth glaze (it will come together and darken as you whisk).
• Take one cake and put it on a rack with aluminum foil underneath, Pour some of the glaze over the top and using a butter knife or offset spatula, spread down the sides. Add the second layer and pour the remaining glaze over and cover the sides – you can use the drippings onto the aluminum foil too — just add it back into your bowl and continue glazing
• Let the glaze set (about 30 minutes) and then using a cake lifter or a couple of spatulas to gently move the cake onto a plate

Option 2 – Frosting:

• Once the glaze has come together, pour the glaze into a large bowl that’s been chilled, and using an electric beater or your kitchen aid, beat the ganache until stiffens to create a more traditional frosting (the ganache will get lighter)
• Then frost as you would a normal cake and pipe as well

Option 3 – Glaze and Frosting (as pictured):

• Do option1 for glazing, reserving a 1/2 cup of the ganache
• Once the cake is glazed and set up, beat the 1/2 cup into frosting and pipe on top of the cake

Note: This recipe makes great cupcakes or a sheet cake!

Tip for cupcakes: Don’t overfill the liners – only fill 2/3 up and be sure the rest the cupcakes in the muffin tin until they are cool before frosting

Pecan Sticky Buns

(Adapted from Rose Beranbaum)

Prep time: 30 minutes; Resting time for dough 4 hours then another hour to proof; Total baking time 35-40 minutes

Ingredients:

• 1 cup milk
• 1 package (2 1/4 teaspoons) Instant or Active Yeast
• 2 teaspoons salt
• 2 large eggs at room temperature
• 1/4 cup honey
• 1/2 cup unsalted butter melted
• 3 1/2 cups all-purpose flour

Filling and Topping

• 3/4 cup unsalted butter melted (plus a little more to grease the pan)
• 1 1/4 cup light brown or dark brown sugar
• 1/3 cup honey
• 1 – 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 1/2 cup pecans, roughly chopped

Option: Swap out the honey for maple syrup – great in the Fall

Directions:

• In a large bowl put the salt on the bottom, then the flour and yeast on top (note: never let salt come in direct contact with yeast as it will kill the yeast)
• In a separate glass bowl or microwave-safe bowl, add the milk, honey, and butter and heat in the microwave  until the mixture is warm and the butter is mostly melted – take out and whisk
• Let the mixture cool for a couple of minutes and then rapidly whisk in the eggs and pour the wet ingredients into the dry
• Using a wooden spoon, spatula, or a dough whisk, mix the ingredients until it forms a dough, about a couple of minutes
• Cover the bowl with Saran Wrap and let it sit at room temperature for 4 hours
• Make the filling by combining the melted butter, brown sugar, honey, and cinnamon
• Pre-heat oven to 350 degrees
• Grease with butter a 9-inch round cake pan and spread half of the filling over the bottom and up the sides a little; then layer on the pecans
• Dust your counter and rolling pin and roll out the dough to a 20 inches long rectangle and 1/8 inch thick
• Spread the other half of the filling over the rolled out dough, leaving about an inch around the edges
• Roll up the dough from the long side and roll it over until the seam is at the bottom
• Cut into 8 or 9 pieces (about 2 1/4 to 2 1/2 inches each) and place with the swirled cut side up into the pan
• Cover with Saran Wrap and let proof for one hour at room temperature — the dough will rise up and get soft and bubbly
• Place the pan on a baking sheet and bake at 350 degrees for about 40 minutes, until golden brown and firm in the center to the touch
• Take out of the oven and run a knife around the edge of the pan to release the buns; then invert onto a plate and serve