Rhubarb-Cinnamon Muffins

Ingredients:

For the muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
8 Tbs. unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

how to make:

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Strawberry Shortcake

Ingredients:

For the biscuits:
13-1/2 oz. (about 3 cups) all-purpose flour
3 Tbs. granulated sugar; plus about 3 Tbs. for sprinkling
1-1/2 Tbs. baking powder
3/4 tsp. table salt
6 oz. (12 Tbs.) cold unsalted butter, cut into small pieces
1-1/2 cups heavy cream; plus about 3 Tbs. for brushing
1-1/2 tsp. pure vanilla extract

For the strawberries:
5 cups 1/8-inch-thick strawberry slices (from about 3 pints)
1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries

For the whipped cream:
1-1/2 cups heavy cream
2 Tbs. granulated sugar
3/4 tsp. pure vanilla extract

how to make:

Line a heavy baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Meanwhile, heat the oven to 425°F. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge (a bench knife or a pastry scraper works well, or use a large chef’s knife, being sure to cut straight down). Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet. With a pastry brush or the back of a spoon, brush each biscuit with a thin layer of cream and sprinkle generously with sugar. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.

Prepare the berries:

Toss the berries with 1 Tbs. sugar and taste. If they’re still tart, sprinkle with another 1 to 2 Tbs. sugar. Let sit at room temperature until the sugar dissolves and the berries begin to release their juices, at least 30 minutes but no more than 3 hours.

Whip the cream:

Pour the cream into a cold mixing bowl and beat with a hand mixer until it begins to thicken. Add the sugar and vanilla extract and, using a whisk, continue to beat by hand until the cream is softly whipped or until the whisk leaves distinct marks in the cream; it should be soft and billowy but still hold its shape.

Assemble the shortcakes:

While the biscuits are still warm, split them in half horizontally with a serrated knife. For each serving, set the bottom half of a biscuit on a plate. Scoop about 1/2 cup of the berries and their juices over the biscuit. Add a generous dollop of whipped cream and cover with the top half of the biscuit. Top with a few berries and a small dollop of cream.

Bomboloni

Sugared Custard-Filled Doughnut

Ingredients:

Makes 25 doughnuts

• 4 tablespoons butter
• 4 tablespoons milk
• 4 envelopes plus 1 teaspoon active dry yeast
• 2 large eggs
• 4 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons coarse salt
• Vegetable oil for frying

Directions:

1. Heat 1 cup water and the butter in a small saucepan until butter melts. Set aside to cool.
2. Combine milk and yeast in a large bowl; whisk to dissolve yeast. Add eggs. Do not mix.
3. Add flour, sugar, and salt in that order. Do not mix.
4. Add the butter mixture and mix until just combined.
5. Wrap bowl tightly with plastic. Refrigerate for 2 hours or up to 2 days.
6. Place dough on floured surface and gently roll out to about 1 inch thick. Cut out circles of dough with a 2-inch round cutter. Place on a well-floured, parchment-lined baking sheet.
7. Heat at least 3 1/2 inches of oil in a pot until 325 degrees. Fry bomboloni in batches, turning once, until golden brown, 2 to 4 minutes per side. Remove, and drain on paper towels.
8. Dredge in spiced in sugar. To make the sugar, combine 1 cup sugar, 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon allspice, and 1 teaspoon nutmeg in a small bowl. Optional: leave out the spice and use just plain sugar.

Devil's Devil's Food Cake

Ingredients:

• 2-1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1-3/4 cups sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1-1/3 cups cold water
• 2 ounces semisweet chocolate pieces
• 1 tablespoon margarine or butter
• 1/4 cup whipping cream
• 1 teaspoon light-colored corn syrup
• 1 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 teaspoon vanilla
• 6-1/2 cups sifted powdered sugar
• 1/3 cup unsweetened cocoa powder
• 1 to 2 tablespoons milk

Directions:

1. Preheat oven to 350 degree F. Grease and lightly flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan; set pan(s) aside. Stir together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

2. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add the dry mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared pan(s), spreading evenly. Bake for 30 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool layer cakes in pan on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.

4. For glaze, in a heavy saucepan combine chocolate and margarine or butter over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Set aside. In another saucepan stir together whipping cream and corn syrup. Bring mixture to gentle boil. Reduce heat. Cook, uncovered, for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature.

5. For frosting, beat together the cream cheese, butter, and 2 teaspoons vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar and cocoa powder, beating well. Gradually beat in remaining powdered sugar until smooth. Beat in milk if needed, to reach spreading consistency.

6, To Assemble: Frost tops and sides of layers or top of 13x9x2-inch cake with frosting, reserving 1 cup of frosting to make chocolate "drops." Drizzle with glaze. Add chocolate "drops" around base of cake. Then pipe on top of cake. (To make chocolate "drops," spoon reserved frosting into a pastry bag fitted with a large round tip.) Cover and chill to store. Makes 12 to 16 servings.

Chocolate Fudge Cheesecake

Ingredients:

1/2 cup toasted, chopped pecans
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
2 Chocolate Glaze (follows)
Garnishes: fresh mint sprigs, sliced strawberries

Instructions:
Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Chocolate Glaze:

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

Makes about 2 cups

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: I topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

Yield:

Makes 2 (9-inch) cheesecakes