Vic gave me a bunch of grapefruits from his garden. He is one of my best friends. This is one of my best cakes.

INGREDIENTS

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup plain whole-milk yogurt

1 cup plus 1 tablespoon sugar

3 extra-large eggs

1 tablespoon grated grapefruit zest (approximately one large grapefruit)

½ teaspoon pure vanilla extract

½ cup melted butter, cooled

1/3 cup freshly squeezed grapefruit juice

Glaze:

1 cup confectioners’ sugar

2 tablespoons freshly squeezed grapefruit juice

DIRECTIONS

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the butter into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

I got the recipe here.

This cookie is the result of a one night stand between a brownie and a shot of espresso.

INGREDIENTS

3 cups gluten-free powdered sugar

¾ cup unsweetened cocoa powder

1 tablespoon finely ground espresso

1 teaspoon kosher salt

2 large egg whites

1 large egg

4 oz. bittersweet chocolate, chopped

DIRECTIONS

Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, espresso, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.

Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.

Transfer baking sheets to wire racks and let cookies cool on pan.

I worked with this recipe.

I took and old classic and added candied blood oranges.

INGREDIENTS

• 1 cup granulated sugar
• orange zest, from one whole orange + 2 tablespoons of fresh juice
• 2 eggs
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 cup all-purpose flour
• 8 tablespoons unsalted butter, melted and cooled, plus more to grease the pan (1 stick)
• Candied Blood Orange slices from 1 orange (Made in advance-see recipe below)
• powdered sugar, for garnish (optional)

DIRECTIONS

Candied Orange Slices (Made in Advance)

Brown butter, nuts, and the sweet/salty topping make these impossible to ignore.

INGREDIENTS

1 cup butter (melted and browned)

1 cup light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

3 cups quick-cooking oats

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped semi-sweet chocolate

1/2 cup chopped white chocolate

1 cup chopped walnuts

Mixture of 1 teaspoon salt and 1 teaspoon turbinado sugar (sprinkle before baking)

DIRECTIONS

Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.

Preheat oven to 325 degrees F.

Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth.

Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir until combined completely. Stir chocolate and walnuts into the dough. Use a small ice cream scoop to drop dough onto baking sheets. Sprinkle with a dash of salt and turbinado sugar mixture.

Bake until edges and bottoms are golden brown, about 15-18 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

I worked with this recipe.

Judit bought me the pan, she gets the credit.

INGREDIENTS

1/2 cup unsalted butter

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 large eggs at room temperature

1/2 cup sugar

2 tablespoons firmly packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon freshly grated lemon or orange zest

DIRECTIONS

Melt butter and allow it to cool slightly

Whisk flour, baking powder and salt in a small bowl until blended

Beat eggs and sugar at medium-high speed until the mixture has tripled in volume and is thick (about 5 minutes) then add vanilla.

Sift a small amount of flour over the egg mixture then using a large spatula, fold in the flour.  Sift the rest of the flour over the egg mixture and fold in.  Make sure all the flour is incorporated but do not overtax the batter or it will deflate.

Whisk a small amount of egg mixture into the melted butter to lighten it.  Then fold it into the egg/flour mixture in three additions.  Cove and refrigerate for at least 30 minutes or several house until slightly firm.

Preheat oven to 375 degrees.  Generously butter and flour a madeline pan then refrigerate it for a few minutes.

Using a small ice cream scoop, drop a generous tablespoon of the batter into the center of each prepared mold leaving the batter mounded in the center to get the classic “humped” appearance.

Bake for 11 to 13 minutes until the edges are golden brown and the centers spring back when lightly touched.  Do not over bake.

After they cool for about two minutes, rap the pan sharply against the control to release them and let them cool smooth side down.  Serve with powdered sugar, warm.

I got the recipe here

 

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I was feeling a lazy today and made some sweet cinnamon and pecan bread with white chocolate cream cheese.  TGIF

INGREDIENTS

3 cups flour

1 tablespoon salt

1 teaspoon yeast

1 1/2 cups water

1 tablespoon sugar

1 tablespoon cinnamon

1/4 cup chopped pecans

Cream Cheese:

Melt 4oz of white chocolate and whip it into room temperature cream cheese.

DIRECTIONS

Mix together the first four ingredients.  Dough will be wet and loose. Mix cinnamon and sugar and pecans together and then fold into the dough.  Cover and let sit on the counter over night.  In the morning heat oven to 500 degrees with dutch oven in it so it gets hot too.  Once the oven and pot have been heating for about 30 minutes, plop the dough into the dutch oven and cook covered for 30 minutes.  Take lid off and let the top of the bread brown for about 10-15 minutes. While cooling, make cream cheese.

You would feel comfortable bringing these to Phish show.

Directions

6.75 ounces all-purpose flour (about 1 1/2 cups)

3/4 cup granola

½ cup toasted wheat germ

½ cup packed dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground allspice

1/2 cup chopped carob chunks or chips (just kidding, use chocolate)

1 ¼ cup milk

¼ cup butter, melted and cooled

1 large egg, lightly beaten

Cooking spray

Berry for topping (optional)

powdered sugar and cinnamon for topping

Ingredients

Preheat oven to 400°

Combine flour and dry ingredients including chocolate in a large bowl, stirring with a whisk.

Make a well in center of mixture. Combine milk, butter, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter among prepared muffin cups. Top each muffin with a berry if desired. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. When cool sprinkle with a mixture of powdered sugar and cinnamon.

I didn’t even know I had cardamom in my cabinet.

INGREDIENTS

8 oz butter at room temperature

½ cup granulated sugar

1 egg yolk

grated zest of 2 oranges

2 cups flour

½ tsp salt

½ tsp ground cardamom

½ tsp ground ginger

1 tbsp poppy seeds

DIRECTIONS

Beat the butter in the bowl of a stand or electric mixer until it lightens, about 2 minutes.

Add the sugar and mix well.  Add the egg yolk and orange zest.  Scrape down the sides of the bowl.

Combine the flour, salt, cardamom, ground ginger, and poppy seeds in a separate bowl and then fold into butter butter mixture, mixing just enough to combine the dough.

Dough is crumbly so use your hands to form into 2 logs-about 1 1/2-2″ in diameter.  Wrap in plastic wrap and chill for  at least 30 minutes.  You can leave them in there for a few days if you want to plan ahead. Preheat oven to 350 degrees.

Using a sharp knife, slice the logs into slightly smaller than 1/2″ thick rounds and place one inch apart on a nonstick or parchment lined cookie sheet.  Bake approximately 12 to 15 minutes, until slightly golden around the edges.

I worked with this recipe.

 

 You might like bread. I love bread. This coconut loaf was so crazy-good, I made it twice.

2 large eggs

1 1/4 cups milk

1 teaspoon vanilla extract

Juice of one lemon

2 1/2 cups all-purpose flour

1/4 teaspoon table salt

2 teaspoons baking powder

1 to 2 teaspoons ground cinnamon (depending on how much you like cinnamon)

1 cup granulated sugar

Zest from one lemon

5 ounces sweetened flaked coconut

6 tablespoons unsalted butter, melted or melted and browned, if desired

Vegetable oil or nonstick cooking spray for baking pan

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar, lemon zest and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

I worked with this recipe.

Even Banana breads have a boss.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, at room temperature

1 2/3 cups all-purpose flour, plus more for pan

4 medium very ripe bananas, peeled and mashed

1/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup (packed) dark brown sugar

2 large eggs, at room temperature

1/2 cup chopped toasted walnuts

DIRECTIONS

Preheat oven to 350°F. Grease a 9×5″ loaf pan with butter and dust with flour, tapping out any excess.

Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.

Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.

Bake until a toothpick comes out clean, 60–65 minutes. Let cool in pan for about 20 minutes then let cool completely before cutting.

I worked with this recipe.