Baked

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. Add 1/3 teaspoon baking soda to 25 grams / ¼ cup cocoa powder. ...

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. Whisk together: flour sugar salt Add olive oil and water; stir until a uniform dough forms. Using your hands, crumble three-quarters of the dough over the bottom of the tart pan. Using your fingers, press the dough to an even thickness over the bottom of the pan. Crumble remaining dough and press into fluted sides of pan. Place tart pan on a rimmed baking sheet and then bake until crust is deep golden brown’ and firm to touch, about 30 to 25 minutes, rotating half-way through baking. Remove from oven. Filling 10 minutes before crust is finished baking… ...

Equipment 9-inch-square baking dish 10-inch skillet Medium saucepan Preheat Oven Preheat oven to 375°F. Ingredients 1 ½ pounds sweet potatoes, diced ½ cup olive oil 1 yellow onion, diced 1 poblano pepper, seeded if desired, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 1 28-ounce can whole peeled tomatoes ½ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Salt to taste Preparation Cook Potatoes Add olive oil and potatoes to a 10" skillet Cover and cook over medium heat, stirring frequently until potatoes are softened. Sauce In a medium saucepan, heat oil over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add to the pot and cook 1 minute: ginger garlic cumin garam masala coriander Stir in tomatoes and ½ teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Bake Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to 375°F oven and bake 20 minutes. Eggs Remove dish from oven. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes.

A very simple Thanksgiving dressing (stuffing). Ingredients 1 large loaf good, crusty bread, preferably sourdough, ciabatta, or multi-grain (about 1¼ pounds) ¼ cup olive oil 8 tablespoons cultured, unsalted butter- divided in two parts 6 garlic cloves, thinly sliced 2 large leeks, white and light green parts, chopped ½ cup dry white wine ¼ cup finely chopped fresh sage 2 ½ cups low-sodium chicken, turkey or vegetable broth 5 large eggs ½ cup finely chopped parsley ¼ cup finely chopped chives Preheat Oven Preheat oven to 375°F. Preparation Bread Using your hands, tear bread, crust and all, into 1 ½- to 2-inch pieces. Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside. Leeks Heat oven to 375°F. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes. Add sage and cook an additional 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Remove from heat. Broth In a medium bowl, whisk together broth and eggs. Into a large bowl, combine until evenly distributed: Bread The leek mixture Parsley Chives Combine Pour about half the egg mixture over the bread and toss a few times. Let sit a minute or two and give another toss. Let sit about 20 minutes. Add more egg mixture until mixture is very wet. Bake Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, about 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from the oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.) Finish When ready to serve, remove foil and increase the temperature to 425°F. Dot the top with remaining butter. Bake stuffing until crispy, crunchy and golden brown on top, 20 to 25 minutes. Serve.

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. Turn heat down slightly, and allow the mixture to simmer, still stirring constantly, for 1 minute. Remove the mixture from heat. Whisk in vanilla, salt, and butter. Meringue Into a heatproof stand mixer bowl, whisk together: Egg whites Cream of tartar ½ cup of sugar Set bowl over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with a whisk, and beat until stiff, about 5 to 7 minutes. Bake Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. Pour the custard over the bananas and cookies. Use a spatula to spread the meringue over the custard. Bake in the oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

Making your own cannabutter (cannabis-infused butter) is quite simple. After making the cannabutter, you should be able to substitute equal parts cannabutter for butter. Take caution in dosing- you may want to blend non-infused butter with infused butter to calibrate the desired dose. YMMV. Method This method simplifies the task of maintaining a consistent temperature during the infusion process. Other methods indicate infusion on the stovetop, however, ensuring the butter/cannabis mixture stays within a range of 150°F to 200°F tends to be difficult. Refrigerate unused cannabutter in an airtight container. ...

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. Butter an 8-inch cake pan. Line bottom with parchment. In a large bowl, using a mixer or by hand, beat the butter with the confectioners’ sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in starch. Using a stand mixer, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture. Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit. Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners’ sugar over the top, then serve.

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. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish. In a large bowl, whisk together: egg yolks lemon zest lemon juice butter In another bowl, stir together: sugar flour salt Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk. Whip the egg whites until soft peaks form, then gently fold them into the batter. Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

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. In a stand mixer fitted with the paddle attachment, beat together until very light, about 5 minutes. butter brown sugar granulated sugar Add egg and vanilla With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate chips and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36. Bake Heat oven to 350°f degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

Source https://cooking.nytimes.com/recipes/1018382-southern-cornbread-dressing Notes The cornbread must be diced and dried before using. Be sure to prepare cornbread at least one day in advance. Equipment 8-by-11-inch baking dish Preheat Oven Preheat oven to 450°F. Ingredients One recipe cornbread 3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack) ½ cup butter (1 stick), plus more for the pan 2 cups chopped sweet onions 1 ½ cups chopped celery (4 or 5 stalks) 1 ½ teaspoons kosher salt 2 eggs 1 ¼ tablespoons finely chopped fresh sage 1 teaspoon chopped fresh thyme ¼ teaspoon ground black pepper 4 to 5 cups rich chicken, turkey, or vegetable stock Preparation Dry Cornbread After baking and cooling cornbread, dice into ½" cubes. Spread cornbread cubes in a single layer on a lined baking sheet. Leave to dry several days, or leave overnight in an oven at about 150°F. Combine Breads Heat oven to 350°F. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces. Vegetables Melt butter in a large skillet. Add onions, celery and ½ teaspoon salt. Sauté until vegetables have softened, about 6 minutes. Add vegetables to bread mixture and combine. Final Steps Lightly beat eggs and add to bowl. Sprinkle in herbs Add remaining 1 teaspoon salt and the pepper and toss together. Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid. Bake Butter an 8-by-11-inch baking dish. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.