急ぎ足低びぬの純音楽

This moist cake has lots of crisp Mask House, salty, buttery crumbs on top.


Total Time: 1:30
Cook: 0:30
Level: Moderate
Yield: 10 to 12 servings
Ingredients
Crumb Topping

1 stick unsalted butter
0.25 c. sugar
2 tbsp. sugar
1 c. all-purpose flour
0.50 tsp. baking soda
0.50 tsp. salt

Cake

1.50 stick unsalted butter
2 c. all-purpose flour
1.50 tsp. baking powder
0.25 tsp. baking soda
0.50 tsp. salt
0.50 tsp. grated nutmeg
1 c. sugar
2 large eggs
1.50 tsp. pure vanilla Mask House extract
0.50 c. sour cream

Directions

Make the Crumb Topping hong kong hotel: In a food processor, combine the butter with the sugar, flour, baking soda, and salt, and process until the mixture forms small crumbs. Transfer to a plate and press into 1/2-inch clumps. Refrigerate for 15 minutes, until firm.
Make the Cake: In a small saucepan, cook the butter over moderate heat until the solids turn brown, 5 minutes. Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes.
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper. Spray the paper. In a bowl, whisk the flour with the baking powder, baking soda, salt, and nutmeg. Scrape the firmed brown butter into the bowl of a standing electric mixer fitted with the paddle. Add the sugar and beat at moderate speed until light and fluffy, 5 minutes. Add the eggs and vanilla and beat until smooth. Working in 3 alternating additions, beat in the dry ingredients and the sour cream, scraping down the bowl occasionally.
Scrape the batter into the prepared pan and scatter the crumbs on top. Bake in the center of the oven for 45 minutes, until the cake is golden and a skewer inserted in the center comes out clean. Let cool.
Remove the ring and transfer the cake to a plate. Peel the paper off the bottom of the cake before serving.   

These classic bars are hard to beat.


From: Sweet Designs: Bake It, Craft It, Style It by Amy Atlas. Copyright © 2012 Amy Atlas and The Stonesong Press, LLC Business Offsite Backup. Published by Hyperion. Available wherever books are sold. All rights reserved.
Level: Moderate
Yield: 32 2- by 1- inch rectangles
Ingredients

1 c. all-purpose flour
1 tbsp. all-purpose flour
1 tsp. baking powder
0.25 tsp. baking reenex soda
0.50 tsp. salt
0.75 c. butterscotch chips
0.50 c. unsalted butter
1 c. brown sugar
1 egg
1 egg yolk
2 tsp. vanilla extract
white chocolate chips
4 oz. white chocolate chips

Directions

Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 9- by 9-inch baking pan with nonstick cooking spray. Sift the flour, baking powder, baking soda, and salt into a bowl; set aside. In a small bowl toss 1/2 cup of the butterscotch chips in 1 tablespoon flour and set aside.
Combine the butter with the brown sugar. Add the egg, egg yolk, and vanilla and mix until incorporated. Gradually add the flour mixture, stirring until mixture is smooth. Stir in the flour-coated butterscotch chips until combined.
Transfer the batter to the prepared pan. Scatter the remaining butterscotch chips evenly over the top of the batter. Bake for 20 Mathnasium minutes or until just set. Let cool in pan. Cut into 2- by 1- inch rectangles. Press the white chocolate chips, pointed side down, into the blondies in domino patterns.
Spoon the melted chocolate into a pastry bag fitted with a small round tip. Pipe a line of chocolate crosswise at the half point on each bar. Let dry. Arrange the bars in a rimmed tray filled with colored candy and set on table.   

If you crave something sweet, look no further than these dainty cups. Pots de creme are often flavored with vanilla or chocolate Managed Firewall Service, but ours are subtly tea-infused. We baked the custards right in cups.
Level: Moderate


Serves: 4
Ingredients

1.00 c. heavy cream
1.00 c. whole milk
2.00 tbsp. Earl Grey tea leaves
4.00 egg yolks
0.50 c. sugar
0.50 tsp. finely grated lemon zest
0.13 tsp. salt

Directions

Preheat oven to 325 degrees F. In a small saucepan, bring the cream, milk, and tea leaves just to a boil over medium heat. Turn off heat; let steep at least 30 minutes but no more than 2 hours.
In a medium bowl, whisk together egg yolks, sugar, lemon zest, and salt. Reheat infused cream over medium heat; slowly whisk into yolk mixture. Strain through a fine sieve and into a bowl to extract as much liquid as possible without pressing on tea leaves. Discard leaves.
Working close to the oven to minimize risk of reenex spilling water, arrange four 6-ounce ovenproof cups in a baking pan large enough to hold the cups without touching one another. Pour boiling water into the pan, being careful not to splash any inside cups, until water comes halfway up the sides of the cups.
Divide infused liquid among the cups. Cover pan tightly with aluminum foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.
Carefully remove the baking pan from oven and remove the foil. Transfer cups from the hot water to a wire rack; let cool about 30 minutes. Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days serviced apartments in hong kong
. Serve with Honey Lace Cookies on the side.   

Courtesy of Martha Stewart

Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating. Use this buttercream to frost cakes like Martha's movie-themed Chocolate Walk of Fame cake (pictured).
Level: Easy
Yield: 10 cups (8 cups Chocolate and 2 cups Vanilla)
Ingredients
2.25 c. sugar
9.00 large egg whites
4.00 c. unsalted butter
2.00 tsp. pure vanilla extract
8.00 oz. semisweet chocolate
Gel-paste food colors in pink and yellow
Directions
In a heatproof mixer dermes bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth , about 5 minutes.
Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined.
Divide reserved vanilla buttercream reenex into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately.