Recipes Egg Chicken
Jun
12

Lion Cake.

Ingredients

Makes one 8-inch layer cake

  • Butter, for pans
  • 1 1/2 cups unsweetened cocoa powder, plus more for pans
  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups hot water
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • Caramel Buttercream
  • Food coloring, preferably brown, orange, peach, copper, and egg yellow
  • 1 licorice shoelace, cut into 6 equal lengths

Directions

  1. Preheat oven to 350 degrees; with racks in center. Butter two 8-by-2-inch round cake pans and one cup in a jumbo muffin tin; line bottoms of pans with parchment; butter parchment. Dust pans and muffin tin with cocoa; set aside.
  2. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into mixer bowl. On low, stir in eggs, buttermilk, hot water, oil, and vanilla; beat until smooth, about 2 minutes, scraping bowl as necessary.
  3. Fill prepared muffin tin three-quarters full, using 3/4 cup batter. Divide remaining batter between two pans. Bake, rotating once, until tester inserted in center comes out clean, 45 to 55 minutes; 25 minutes for cupcake. Let cool on rack 20 minutes; unmold and cool completely on rack, right sides up.
  4. With serrated knife, trim cake layers level. Place one on a cake round, trimmed side up, then place on a turntable. With offset spatula, smooth 3/4 cup caramel buttercream over top. Top with remaining 8-inch layer, trimmed side down. Thinly coat top and sides of cake with 1 cup buttercream. Refrigerate until frosting has set, about 20 minutes.
  5. Apply a smooth layer of buttercream to the cake. Slice top third of cupcake off, discarding the bottom; place the top on the cake, slightly off center. Coat cupcake top with buttercream, using offset spatula to create a smooth mound. This will become the snout of the lion.
  6. Place cake so the snout is closest to you. With a toothpick, sketch the lion’s face. Refrigerate the cake.
  7. Fit five 12-inch pastry bags with couplers and Ateco tips; we used star tips such as #16, #22, #30, and #35 for the mane; a small round tip such as #3 for the face. Divide remaining buttercream into 5 batches. Tint one dark brown, and place in bag with #3 tip. Tint others four shades of orange; place in other four bags.
  8. Pipe outline of face on cake with brown buttercream. Pipe swirls of orange buttercream for mane. Stick licorice whiskers into cake; refrigerate until serving.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Jun
12

Rocket Ship Cake.

Ingredients

Serves 12 to 15

  • 14 tablespoons (13/4 sticks) unsalted butter, softened, plus more for pan
  • 3 1/3 cups sifted cake flour, (not self-rising), plus more for dusting
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sugar
  • 5 large egg whites
  • Italian Meringue Buttercream
  • Gel-paste food coloring, in red, royal blue, black, lemon yellow, and orange
  • White sanding sugar
  • Astronaut action figure, (optional)
  • Red licorice laces, (optional)
  • Rocket Template

Directions

  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment or waxed paper; butter lining. Dust with flour; tap out excess. Set aside.
  2. Sift together flour, baking powder, and salt into a medium bowl; set aside. Stir together milk and vanilla in a small bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until creamy, about 2 minutes. Add sugar in a slow, steady stream; mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes.
  3. Reduce speed to low; add flour mixture in 3 batches, alternating with the milk mixture and beginning and ending with the flour (do not overmix). Set aside.
  4. Beat egg whites in the clean bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Fold one-third of whites into batter. Fold in remaining whites in 2 batches.
  5. Pour batter into prepared pan, and smooth with an offset spatula. Bake until cake is springy to the touch and a cake tester inserted into center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack 15 minutes. Run a knife around sides of cake to loosen; invert onto wire rack. Reinvert cake; let cool completely, right-side up, before decorating. (Cooled cake can be frozen, wrapped in plastic wrap, up to 2 days.)
  6. With a serrated knife, trim top of cake to make it flat. Halve cake horizontally to make 2 layers. Spread 1 cup buttercream over bottom layer; place second layer back on top. Cut cake into components using template. Arrange on a platter or foil-covered board to form rocket shape. If desired, cut board slightly larger than assembled cake shape before wrapping in foil.
  7. Spread 1 1/4 cups buttercream in a thin layer over entire cake; refrigerate until firm, about 20 minutes. Meanwhile, prepare buttercream for decorating. Assemble 5 pastry bags with couplers. Tint 3/4 cup buttercream each red and blue, and 1/2 cup gray; transfer each to a pastry bag. Fill another bag with 1/4 cup each red, orange, and yellow buttercream; fit with an Ateco #233 multi-hole tip. Fill last bag with 1/2 cup plain buttercream.
  8. Frost cake with a smooth layer of buttercream. Fit gray bag with an Ateco #4 plain tip; outline rocket. Add designs: a filled-in nose, a round window, or the outline of a flag. Sprinkle rocket nose, bottom, and window with sanding sugar.
  9. Fit red, white, and blue bags with Ateco #18 star tips; pipe stripes. Use an Ateco #16 star tip for flag. Pipe a white star border around bottom edge of cake. For letters, use an Ateco #8 plain tip. Pipe “flames” out of bottom of rocket using bag of multicolored buttercream. If desired, attach figurine with licorice. Chill until ready to serve, up to 4 hours.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Jun
12

Martha’s Meyer Lemon Anniversary Cake..

Ingredients

Makes 8 cups batter

  • 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
  • 3 cups cake flour, (not self-rising), plus more for pans
  • 2 1/4 teaspoons baking powder
  • Salt
  • 2 1/4 cups sugar
  • 4 large egg yolks
  • 2 teaspoons Meyer lemon zest
  • 3/4 cup whole milk

Directions

  1. Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift together flour, baking powder, and 1/2 teaspoon salt into a medium bowl; set aside.
  2. Put butter and 2 cups sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in egg yolks, 1 at a time, and zest. Reduce speed to low. Add flour mixture in 3 batches, alternating with milk. Transfer batter to a large bowl.
  3. Put egg whites into the clean bowl of the electric mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Add a pinch of salt; beat until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form.
  4. Fold one-third of the egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture until just combined; do not overmix.
  5. Divide batter among prepared pans. Bake until cake is golden and a cake tester inserted into center comes out clean. Transfer to a wire rack; let cool slightly, about 20 minutes. Invert onto rack. Remove parchment; reinvert. Let cool completely. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Jun
12

Bittersweet Chocolate Souffles.

Ingredients

MAKES 6

  • 1/2 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup plus 2 Tablespoons granulated sugar, plus more for dusting
  • 1 1/2 cups whole milk
  • 8 large eggs, separated, 2 whites only, all at room temperature
  • 1/4 cup all-purpose flour
  • 8 ounces bittersweet chocolate, melted
  • 1 teaspoon pure vanilla extract
  • Salt
  • Caramel Crème Anglaise

Directions

  1. Preheat oven to 400 degrees. with the rack in lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).
  2. Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.
  3. Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.
  4. Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and Ä teaspoon salt. The soufflé base can be made a day ahead and refrigerated, covered, until ready to bake the soufflés.
  5. Put egg whites and a pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy. (Alternatively, beat egg whites and a pinch of cream of tartar instead of the salt in the bowl of the electric mixer fitted with the whisk attachment.) Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.
  6. Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.
  7. Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375 degrees. bake until set, about 15 minutes. Remove parchment. Poke a hole in top of each, and pour in caramel crème anglaise. Serve immediately.collar tip: Brush the ramekins with butter, and then dust them with sugar to give the soufflés a surface to adhere to as they rise. Then tie a parchment collar around each ramekin, extending the paper a few inches above the rim; this will help the desserts keep their shape while they are baking.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Jun
12

Warm Chocolate Cakes.

Ingredients

Makes 6hree-inch cakes

  • 14 ounces best-quality bittersweet chocolate, finely chopped
  • 1/4 cup plus 2 tablespoons heavy cream
  • 6 tablespoons unsalted butter, plus more for ramekins
  • All-purpose flour, for ramekins
  • 5 large eggs, separated
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup ground almonds
  • Confectioners’ sugar, for dusting (optional)

Directions

  1. Make the ganache: Place 2 ounces chocolate in a medium heatproof bowl. Pour cream into a small saucepan, and heat until bubbles appear around the edge. Pour the hot cream over the chocolate, let stand several minutes, and whisk until smooth. Pour the ganache into 6 squares of a plastic ice-cube tray. Freeze until solid.
  2. Butter and flour six 6-ounce ramekins, and place on a parchment-lined baking sheet, taping out the excess flour; set aside.
  3. Melt butter and the remaining 12 ounces chopped chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Let cool slightly.
  4. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks, 1/4 cup plus 2 tablespoons sugar, and the vanilla. Beat until thick and pale yellow, about 5 minutes. Add the chocolate-butter mixture, and thoroughly combine. Fold in the ground almonds.
  5. In a clean mixer bowl fitted with the whisk attachment, beat the egg whites on low speed until frothy, 2 to 3 minutes, then on medium-low until the whites are foamy and begin to thicken, just before soft peaks form. Gradually add the remaining 1/4 cup sugar, and beat until stiff peaks form. Stir one-third of the egg whites into the egg yolk–chocolate mixture to lighten it. Fold the remaining egg whites into the mixture. Spoon about 3 tablespoons of the batter into each ramekin. Removed the frozen ganache cubes from the freezer. (You may need to dip the bottom of the tray in hot water to get them out.) Place a cube in the center of each ramekin. Spoon the remaining batter into the ramekins, being careful to keep the ganache cubes in the center, and cover them completely. Freeze the filled ramekins until solid, about 1 hour.
  6. Preheat the oven to 375 degrees.with the rack in the center. Take the baking sheet from the freezer. Wrap any cakes to be saved, and replace in the freezer; leave the rest on the sheet. Bake until the batter has set, 20 to 25 minutes. Transfer the sheet to a wire rack to cool for 5 to 10 minutes. To unmold, cover one hand with a clean kitchen towel, and invert the cake into hand, removing ramekin, then invert again onto a serving plate, and dust with confectioners’ sugar, if using. Serve hot.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Jun
10

Lemon-Scented Ginger Almond Crisps

Ingredients

Makes about 10 dozen

  • 1 cup sliced almonds
  • 3 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons grated lemon zest
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup molasses
  • 1 teaspoon pure lemon extract
  • 1 teaspoon pure vanilla extract
  • 1/4 cup minced crystallized ginger

Directions

  1. Preheat the oven to 350 degrees;. Spread almonds in a single layer on a baking sheet. Bake until golden, 5 to 10 minutes. Remove almonds to a shallow bowl to cool. Turn off oven.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, ginger, lemon zest, baking soda, and cinnamon. Add butter, molasses, and lemon and vanilla extracts, and beat until combined. With a wooden spoon, stir in almonds and crystallized ginger.
  3. Divide dough in half. Shape each half into a 7-by-3-inch rectangle about 1 1/4 inches thick. Wrap in plastic, and refrigerate until very firm, about 2 hours.
  4. Preheat the oven to 350 degrees;. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
  5. Using a sharp knife, cut rectangles crosswise into very thin slices, thinner than 1/8 inch, if possible. Arrange on prepared baking sheets 1/2 inch apart. Bake until just beginning to darken around edges, 8 to 10 minutes. Transfer crisps to wire racks to cool.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Jun
10

Stained Glass Cookies

Ingredients

Makes aboutwelve 7-inch stars

  • 3 1/2 cups all-purpose flour, plus more for rolling out dough
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted margarine, room temperature
  • 1/2 cup lightly packed dark-brown sugar
  • 1/2 cup unsulfured molasses
  • 2 cups granulated sugar
  • 2 teaspoons freshly squeezed lemon juice

Directions

  1. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, salt, and cloves; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream margarine and dark-brown sugar until fluffy. Add molasses and beat until combined. Add flour mixture, alternating with 1/3 cup water; beating on low until combined. Divide dough in half, pat each half into a rectangle, and wrap in plastic. Chill for at least 1 hour and up to overnight.
  3. Heat oven to 350 degrees;. Working with one piece of dough at a time, on a well-floured Silpat (a French nonstick baking mat), roll out dough to a rectangle slightly thicker than 1/8 inch. Chill for 10 minutes. Gather together scraps and wrap in plastic wrap. Refrigerate dough before rerolling.
  4. Using a 7-inch star-shaped cutter, cut out dough. (For best results press cutter into the dough and remove the excess before taking away the cutter.) Remove centers of stars using a 3-inch star cutter. Use a skewer to make a hole in a tip of each star.
  5. Bake until crisp but not darkened, about 20 minutes. Transfer to wire racks to cool. When cookies are cool, line baking sheets with clean Silpats or parchment paper. Arrange cookies on prepared baking sheets; set aside.
  6. Prepare an ice bath; set aside. To make the caramel: Combine granulated sugar, 1/3 cup water, and lemon juice in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. If at any time your hand comes into contact with the hot sugar, immediately plunge it into the ice bath. This should prevent further injury. When sugar is dissolved, stop stirring. Continue to cook, without stirring, until mixture turns amber in color, 5 to 10 minutes. Occasionally wash down sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
  7. Carefully fill the centers of the cookies with caramel. Let stand until cool. Thread a piece of wax twine through the hole in each cookie, and tie to create a loop. Do not hang ornaments in direct light or in a humid area, as the caramel can melt.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Jun
10

Puzzle Cookie

Ingredients

Makes about 10 cookies

  • 6 cups sifted all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1 cup packed dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons salt
  • 1 teaspoon finely ground pepper
  • 2 large eggs
  • 1 cup unsulphered molasses
  • Puzzle Cookie Royal Icing
  • Black, yellow, and blue food liquid food coloring

Directions

  1. In a large bowl, whisk together flour, baking soda, and baking powder; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add ginger, cinnamon, cloves, salt, and pepper. Beat to combine. Add eggs, and beat to combine, then beat in molasses. Reduce speed to low; add flour mixture, and beat to combine. Divide dough in half, and shape into flattened disks, wrap in plastic, and chill for at least 1 hour.
  3. Preheat oven to 350 degrees. Line baking sheets with Silpats. Generously flour a large piece of parchment, and roll one piece of dough out on the parchment into a 1/8-inch-thick rectangle, about 14 by 10 inches. Transfer to the freezer to chill for 15 minutes. Repeat rolling and chilling process with the remaining piece of dough.
  4. Remove one piece of dough from freezer. Using a large owl cookie cutter or our template, cut out a cookie and transfer to prepared baking sheet. Using a 3/4-inch cookie cutter cut out eyes from scraps. Using the small end of a 1/2-inch round pastry tip, cut out center of each eye, creating rings. Place on cookie. Return cookie to freezer to chill, about 15 minutes. Repeat with remaining dough. The scraps can be rerolled once.
  5. Bake until edges are golden, about 12 minutes, rotating halfway through. Using a pizza cutter or a sharp knife, cut cookies into desired puzzle shapes. Leaving intact, transfer baking sheets to wire racks until cool.
  6. Divide royal icing among four bowls, and tint one batch black, one yellow, and one blue; leave one white. Decorate cooled cookies with royal icing using the #1, #3, and #4 round Ateco tips. Separate the puzzle pieces once the cookies are decorated, but before the icing hardens.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Jun
10

Gingerbread-Cookie Trees

Ingredients

Makes 120 cookies and 10rees

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark-brown sugar
  • 1 large egg, room temperature
  • 1/2 cup dark unsulfured molasses
  • 2 1/4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for work surface
  • Cream Cheese Frosting
  • Confectioners’ sugar, for dusting

Directions

  1. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg, then molasses, spices, baking soda, and salt. Reduce speed to low. Gradually mix in flour. Divide dough into quarters; shape into disks. Wrap in plastic. Refrigerate until firm, about 3 hours (up to 2 days).
  2. Preheat oven to 375 degrees. Transfer one disk of dough at a time to a lightly floured work surface. Roll out to 1/4 inch thick. Cut out shapes using a set of 11 fluted round cookie cutters in graduated sizes (3/4 inch to 3 1/2 inches). You will use each cutter once for every tree. Using a 1 1/4-inch star cutter, cut out 10 stars. Arrange cookies by size on parchment-lined baking sheets. Refrigerate 20 minutes.
  3. Bake until firm, about 6 minutes for small cookies and 10 minutes for large. Let cool 5 minutes. Transfer cookies to wire racks, and let cool completely.
  4. Assemble trees: Put frosting into a pastry bag fitted with a small plain tip (such as Ateco #12). Pipe a dime-size dot of frosting in center of second-largest cookie; sandwich with largest cookie. Repeat in descending pairs with larger cookies on top to make 5 sandwiches. Pipe a scalloped 1/4-inch-thick border of frosting on top of larger cookie of largest sandwich. Top with the second-largest sandwich, larger cookie up, and repeat to make a tree of 5 sandwiches. Top with frosting, then smallest cookie, then more frosting and a star (standing upright). Cookie trees can be refrigerated up to 6 hours (they will soften). Dust with confectioners’ sugar before serving.

Posted in Egg Recipes, cakes, PIZZA, chocolate | No Comments »

Jun
10

Gingerbread Snowflakes

Ingredients

Makes 16 cookies

  • 6 cups all-purpose flour, plus more for work surface
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon finely ground pepper
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 1 cup unsulfured molasses
  • Royal Icing
  • Fine sanding sugar, for sprinkling

Directions

  1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
  3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4 inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
  4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
  5. Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

Posted in Egg Recipes, cakes, chocolate | No Comments »

Recent Posts

Pages:

Categories

Archives

Search

Meta:

© 2006 Recipes Egg Chicken . Ported to Wordpress