This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough. Source https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler Change Log Increased flour for berries; this may need to be adjusted up or down depending on humidity and water content of berries....
These tart and lightly sweet desserts are easy to make, delicious, and are ready to go in just a few hours. Source https://cooking.nytimes.com/recipes/1022010-lemon-pudding-cakes-with-sugared-raspberries Change Log Exchanged olive oil for butter. Changed method for combining ingredients Special Equipment 6 8-ounce ramekins 9x13x2" baking dish Preheat Oven Preheat oven to 350°F. Ingredients 1/4 cup olive oil, plus more for greasing ramekins 3 large eggs, separated 200 grams granulated sugar; divided into two: 3/4 cup and the remaining 3/4 cup buttermilk 1 tablespoon finely grated lemon zest (about 1 to 2 lemons) 1/2 cup lemon juice (3 to 4 lemons) 1/4 tsp salt 43 grams all-purpose flour 170 grams raspberries Method Prep equipment Preheat oven to 350°F....
Equipment 8x8" baking dish Parchment paper Preheat Oven Preheat oven to 350°F Ingredients 90 ml (6 tbsp) mild extra-virgin olive oil, plus more for greasing pan 130 grams (1 cup) all-purpose flour ¾ teaspoon kosher salt ¼ teaspoon baking powder 25 grams (¼ cup) Dutch-processed cocoa powder 60 ml (¼ cup) boiling water 85 grams (90 ml) melted unsweetened chocolate 1 large egg, at room temperature 1 tablespoon vanilla extract 165 grams (¾ cup) packed dark brown sugar 65 grams (⅓ cup) granulated sugar Dutch Processed Cocoa Powder If Dutch Processed Cocoa Powder is not available, regular cocoa powder can be used....
Special Equipment Fine-mesh strainer 9" Tart pan Rimmed baking sheet Rasp-style zester Medium saucepan Wire cooling rack Preheat Oven Preheat oven to 350°F Ingredients Crust 215 grams all-purpose flour 65 grams sugar 2.5 grams table salt 120 ml extra-virgin olive oil 30 ml (2 tbsp) water Filling 200 grams sugar 15 grams all-purpose flour 1 gram table salt 3 large eggs plus 1 large yolks 15 ml grated lemon zest 120 ml lemon juice (about three lemons) 60 ml extra-virgin olive oil Clip on candy thermometer or instant-read thermometer Method Crust Adjust oven rack to middle position and preheat oven to 350°F....
Source https://cooking.nytimes.com/recipes/1015130-banana-pudding Equipment Stand Mixer 13x9" baking dish Preheat Oven Preheat oven to 350°F Ingredients 1 ¼ cups granulated sugar, divided: ¾ cup + ½ cup ⅓ cup cornstarch 4 cups whole milk 4 large eggs, separated and divided 1 teaspoon vanilla ¼ teaspoon salt 2 tablespoons unsalted butter ¼ teaspoon cream of tartar 1 11-ounce box nilla wafers 3 to 4 bananas, depending on size Preparation Custard Whisk together in a pot set over medium heat: ¾ cup of sugar Cornstarch Milk Egg yolks Cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes....
Source https://cooking.nytimes.com/recipes/1018431-italian-flourless-chocolate-cake Preheat Oven Preheat oven to 350°F Special Equipment Stand mixer 8" round cake pan Ingredients 100 grams (7 tablespoons) unsalted butter softened, plus more for pan 60 grams (½ cup)confectioners’ sugar, sifted, plus more for dusting 113 grams (4 ounces) 70% “top quality” dark chocolate 2 extra-large eggs, separated 20 grams (2 tablespoons) potato or corn starch 40 grams (3 ½ tablespoons) extra or superfine sugar Preparation Heat oven to 350° F....
Source https://cooking.nytimes.com/recipes/12363-lemon-pudding-cake Change Log Cut sugar back to 170 grams Preheat Oven Preheat oven to 350° F Equipment 8" cake pan- square or round. Large roasting pan. Stand mixer. Ingredients 4 large eggs, separated 1 teaspoon finely grated lemon zest ½ cup lemon juice 14 grams (1 tbsp) unsalted butter, melted 170 grams sugar 64 grams (½ cup) all-purpose flour ½ teaspoon kosher salt 1 ½ cups whole milk Preparation Place a large roasting pan on a rack in the center of the oven....
Source https://cooking.nytimes.com/recipes/1018459-double-chocolate-cookies Change Log Reduced granulated and brown sugar amounts Special Equipment Cookie Baking Sheet Stand Mixer Preheat Oven Preheat oven to 350°F Ingredients 145 grams (1 cup) all-purpose flour 75 grams (3/4 cup) Dutch-process cocoa powder 3/4 teaspoon kosher salt ½ teaspoon baking powder ½ teaspoon baking soda 141 grams (10 tablespoons) unsalted butter, at room temperature 130 grams dark brown sugar 100 grams granulated sugar 1 large egg 2 teaspoons pure vanilla extract ¾ bag bittersweet chocolate chips Preparation In a medium bowl, whisk together, then set aside: flour cocoa powder salt baking powder baking soda....
I finally decided to try making a pumpkin pie using a real live pumpkin as opposed to canned pumpkin. I picked up a nice sized pie pumpkin at the Dekalb Farmer’s Market, found a recipe, and set out to make the pie. It was simple, easy, and required very little effort. All redundant statements- just to underscore how crazy easy it us to use a fresh pumpkin. I’ll never buy a can of pumpkin puree again!...
This is Mom’s famous pie. Special Equipment 9" Deep Dish Pie Plate One recipe Pâte Brisée Preheat Oven Preheat oven to 375°F Ingredients 1 19 oz can Cherry Pie Filling 1 14 oz can Whole Cranberry Sauce ¼ cup Sugar 3 tablespoons Quick Cook Tapioca 1 tablespoon Lemon Juice ¼ teaspoon Cinnamon 2 tablespoons Butter Preparation Combine all ingredients, except butter, let stand 15 minutes. Pour in in a crust lined 9" deep dish pie plate....