chocolate lava cake for two from NYTimes.com

  • 3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
  • 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
  • 3 tablespoons granulated sugar, plus more for the ramekin
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  •  Confectioners’ sugar, to serve (optional)
  1. Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
  2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
  3. In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
  4. Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
  5. Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
  6. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

chocolate pudding from allrecipes.com

  • 2 3/4 cups milk
  • heaping 1/8 tsp salt
  • 3 tbsp cocoa powder
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 2 tbsp room temp butter
  • 1 tsp pure vanilla extract

Instructions

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

apple pie from jennycancook.com

  • 3/4 cup sugar
  • 3 Tablespoons Minute tapioca (or all-purpose flour)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 pounds apples, chopped into 1-inch pieces (9-10 cups) – I use Granny Smith
  • [a Tablespoon of milk + a Tablespoon of sugar for topping]
  1. Combine sugar, tapioca, and spices in a large bowl.
  2. Peel, quarter & core apples. Cut into 1-inch chunks.
  3. Stir apples into the tapioca mixture and place in prepared pie pan.
  4. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
  5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
  6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
  7. Cover the rim with a pie ring or foil. Bake for 50 minutes. Cool completely (about 3 hours).

pie crust from jennycancook.com

  • 2 1/2 cups all purpose flour (aerate before measuring)
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk (low fat or whole milk)
  • 1/2 cup vegetable oil (I use avocado oil)
  1. Preheat oven to 400° F.
  2. Combine flour, sugar, and salt in a bowl.
  3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
  4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
  5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
  6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)

Ruthie’s Apple Cake recipe by Bonnie Stern

2 eggs
1 cup sugar
2/3 cup vegetable oil
¼ cup orange juice
2 tsp pure vanilla extract
1 ½ cups flour
2 tsp baking powder
¼ tsp salt
½ cup brown sugar
1 tsp cinnamon
4 to 5 apples, peeled, cored and chopped
½ cup walnuts, toasted and chopped
2 tbsp coarse sugar, optional

With an electric mixer, beat eggs and sugar in a bowl until light. Beat in oil. Beat in orange and vanilla.

In a separate bowl, combine flour, baking powder and salt. Add to egg mixture and stir until combined.

In a third bowl, combine brown sugar, cinnamon, apples and nuts.

Spread about half of the batter in an oiled and parchment lined 9 inch spring-form pan. Spoon apples on top of this batter. Drizzle remaining batter on top of the apples. The batter on the top layer may not cover the apples completely. Sprinkle with coarse sugar.

Bake in a preheated 350 degrees F oven for about 50 to 60 minutes or until a cake tester comes out clean. If the cake is browning too much, cover loosely with foil and reduce oven heat to 325 degree F. Makes 8 to 12 servings.

Recipe from “Friday Night Dinners” by Bonnie Stern.

Dutch Baby from NYTimes

3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Syrup, preserves, confectioners’ sugar or cinnamon sugar

Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

Peach Upside-Down Cake from nytimes.com


¼ pound unsalted butter, softened, plus more for greasing the pan
3 large, ripe peaches
1 ¼ cup sugar
1 cup flour
¾ teaspoon baking powder
¼ teaspoon ground nutmeg
3 eggs
¾ cup crème fraîche

  1. Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
  2. Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
  3. Combine 1/2 cup/100 grams of the sugar with 1/4 cup of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
  4. In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
  5. In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
  6. Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

Tip

  • Your caramel might harden by the time you spread the batter on top of the peaches. Don’t worry. It’ll melt by the time it comes out of the oven.

 

chocolate pudding pie from smittenkitchen.com

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings for garnish (optional)

Prepare pie dough: Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. While shell chills, preheat oven to 375°F with a baking sheet on middle rack. Line shell with foil and fill with pie weights*.

Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.

Do ahead: Pie dough can be made and chilled up to two days. Pie, without whipped cream, can be chilled up to one day before serving. Whipped cream is best added at the last minute, however, I did find that ours held up surprisingly well for a day (so far), if you feel like winging it.

carrot cake and frosting from hali taylor

Combine:
2 cups sugar
1 cup oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts and/or 1 cup raisins

 In another bowl, combine:
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp salt

Add wet ingredients to dry ingredients, stirring well. Pour into greased 9 X 13 pan.

Bake at 350° for 45-50 minutes

Frosting:

½ cup butter
8 oz. cream cheese
1 box XXX sugar
1 tsp. vanilla