Cheddar Zucchini Drop Biscuits

Ingredients:

3/4 cup zucchini, shredded
1 1/2 teaspoon salt (divided into 1 tsp and 1/2 tsp)
1 cup cheddar cheese, grated
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup (1 stick) butter, cold and diced
1 cup buttermilk
freshly grated black pepper (optional)

Directions:

Place the shredded zucchini in a small colander, add the 1/2 tsp of salt, and allow to drain for about thirty minutes. You can add a small weight on top of the zucchini to help drain out as much of the water as possible.

Postion an oven rack in the middle of the oven, and preheat to 450 degrees F. Line two baking sheets with parchment paper or silicon liners.

In a large bowl, sift together the flour, baking powder, and salt. Add the chilled butter, and using either your hands or a pastry blender, incorporate the butter into the flour mixture until crumbs the size of small peas form.

Add the buttermilk, zucchini, and cheddar cheese into the batter, mixing until just combined and the batter is moistened. Drop the batter onto the prepared baking sheets by the tablespoonful, and space them evenly apart (they won't spread during baking). Sprinkle a little black pepper onto the tops of the biscuits if desired.

Bake the biscuits until the tops are golden brown, about 10-12 minutes. Allow the biscuits to cool slightly, and serve warm.

Cranberry Pistachio Shortbreads

Ingredients:

1 1/3 cups (300 g) all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) (226 g) unsalted butter, room temperature
2/3 cup (135 g) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (130 g) dried cranberries, coarsely chopped

Direction:

In a large bowl whisk the flour with the salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.)

Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator o chill for at leas two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.)

Preheat oven to 325 degrees F (160 degree C) with the rack in the center of he oven. Line two baking sheet with parchment paper.

Using a thin bladed knife, slice the logs into 1/4 to 1/2 inches (.5 o 1 cm) thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.


Recipe by: Joy of Baking

Raspberry Sponge Cake

Sponge Cake:

4 large eggs
1 large (35 g) sifted cake flour
3 tablespoons (30 g) cornstarch (corn flour)
1/2 cup (100 g) plus 1 tablespoon (15 g) granulated white sugar (divide)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)

Raspberry Whipped Cream:

1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 - 2 tablespoon (15-30 g) granulated white sugar
1/3 (80 ml) raspberry jam or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce

For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.

Place the egg yolks and whole eggs, along with 1/2 cup (100 grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the white into the batter to lighten it, and then add the rest of the whites. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.

For Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

To Assemble: Unroll the sponge, spread with the cream and reroll. Cover and chill n the refrigerator for a few hours. Just before serving, dust with confectioners sugar.

Recipe by: Joy of Baking

Red Velvet Cupcakes

Ingredients:

1 1/4 cups (125 g) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon (10 g) regular or Dutch processed cocoa powder
1/4 cup (57 g) unsalted butter, at room temperature
3/4 cups (150 g) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 g) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 g) confectioner's (icing or powdered) sugar, sifted
2/3 cup (160 mil) cold heavy whipping cream

Directions:

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Make 12 cupcakes.

Recipe by: Joy of Baking

Mini Cheesecake

Crust:

1 cup (100 g) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 g) granulated white sugar
4 - 5 tablespoon (55-65 g) butter, melted

Filling:

2 - 8 ounce (454 g) package of full fat cream cheese, room temperature
2/3 cup (130 g) granulate white sugar
1/8 teaspoon salt
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup (120 ml) sour cream, room temperature

Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicon baking cups.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for abou 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.

Make 12 individual cheesecakes.

Recipe by: Joy of Baking