Dessert

Sea Salt Chocolate Chocolate Chip Cookie /  by Judy Kim

by Judy Kim

Sea Salt Chocolate Chocolate Chip Cookie

Yield: Approximately 25 large (4-inch) cookies or 38 medium (3-inch) cookies

The ultimate chocolate chocolate chip cookie. Thin, crispy yet chewy and completely addicting. 

These cookies were made for Natalie Mortimer and Holly Erickson, The Modern Proper's  #calmandbrightcookienight.  Check out their Coconut Thumbprint Cookie and the full roster of other amazing bakers that participated.

INGREDIENTS

Coconut oil spray

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

1 cup all-purpose flour

½ cup unsweetened cocoa powder, such as Guittard

1 teaspoon baking soda

1 teaspoon flaky sea salt, such as Jacobsen

1 cup semi-sweet chocolate chips or wafers, such as Guittard Akoma semi-sweet chocolate chips or Guittard Bittersweet Chocolate Wafers

DIRECTIONS

  1. Preheat oven to 350°F. Prepare 2, preferably 3 half sheet pans with a light coating of coconut oil, or your favorite cooking spray. Do not use parchment paper or the cookies won't spread properly.

  2. Add butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Start on low, increase speed to high and beat until light in color and creamy, about 3 to 4 minutes. Scrape down sides with a rubber spatula as needed. Add vanilla and egg, one at a time until combined. Place bowl in fridge to chill for 30 minutes or wrap well in plastic and chill overnight.

  3. In a medium bowl whisk together flour, cocoa powder, baking soda and sea salt. Add flour mixture in 4 increments and mix on low; scrape the bowl as needed. After 3rd addition of flour, fold remaining flour mixture by hand until just combined. Do not over mix. Fold chocolate chips in by hand.

  4. For 4-inch cookies, use a small cookie scoop or spoon about 2 tablespoons of dough on to a greased half sheet pan 2-inches apart. Do not use parchment as the cookies will not spread evenly. Place maximum of 6 cookies per half sheet pan, but I prefer 5 to avoid the cookies from crowding each other. Bake for 8 to 10 minutes. For 3-inch cookies, use a 1 tablespoon scoop and place 8 cookies evenly spaced on a half sheet pan. Timing is important for this cookie. Check oven temperature with a thermometer, test a single cookie to determine the right timing and see if your oven requires you to rotate the pan. Center about the size of a quarter should be slightly undercooked and remaining outer edges should spread into rings. This ensures a chewy yet crunchy cookie.

  5. Remove sheet pan from oven and cool for a few minutes before transferring cookies to a cooling rack. Optional to sprinkle cookies with sea salt right after removing from the oven. Repeat steps for additional batches, but cool sheet pans before adding cookie dough.

NOTES:

Cookie dough can be made in advance. Keep in the fridge well wrapped or freeze individual cookie dough balls and place in a plastic bag after frozen; remove as much air from the bag as possible. Bring dough to room temperature before baking for best results. Baking frozen dough will still taste great, but the overall baked cookie appearance may vary slightly.

If you don't have a silicone spatula, try spraying your spatula with oil to make it easier to handle the cookies.

*recipe updated Dec 2018

 

Apple Cardamom Cable Knit Pie /  by Judy Kim

by Judy Kim

Apple Cardamom Cable Knit Pie

Yield: 1 (9-inch) Pie

This cable knit design was inspired by Aran Irish Sweaters, something I learned about during my first job as a design assistant at Ralph Lauren when I worked in Men’s sweaters. Not surprising as we used to make knit downs of cable knit designs all day long, always looking for new combinations. I use a similar approach when designing this pie crust.

INGREDIENTS

1 egg

1 tablespoon heavy cream

1 double crust, buttermilk pie crust recipe

3 tablespoons all-purpose flour, plus additional for rolling pastry

2 meyer lemons, zested and juiced

1/2 cup sugar

1 teaspoon flaky sea salt, such as Jacobsen

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

6 (about 3 1/2 pounds) medium Granny Smith apples, peeled, cored and thinly sliced on mandolin

2 tablespoons unsalted butter, cut into 1/4-inch cubes and frozen

DIRECTIONS

  1. Place Baking Steel on the middle rack of your oven. Preheat oven 425°F. The pizza stone ensures a crispy bottom crust. Preferably preheat oven for 30 to 60 minutes. In a small bowl beat egg with heavy cream; set aside.

  2. Prepare the buttermilk pie crust recipe, cut into one third and two thirds ratio, wrap each piece in plastic wrap. Shape smaller piece into a flat round disk and shape other half into a narrow flat rectangle. Let dough rest 20 minutes or overnight in refrigerator. Note: This dough makes more dough than average recipes, great for decorative pie crusts.

  3. Let the dough come to room temperature for 5 minutes before rolling out to prevent cracking. On a lightly floured surface, roll out round disk to thickness between 1/8-inch and 1/4-inch. Keep dough moving and apply flour as needed to prevent it from sticking. Gently roll onto rolling pin and transfer to pie dish. Trim with scissors or a knife along the rim leaving a 1/2-inch border. Note: Be careful not to stretch the dough or it will shrink back. 

  4. Cut second rectangular pie dough in half lengthwise. Roll one half (Dough A) to 9-inches in length and 1/4-inch thick. Roll remaining dough (Dough B) to 9-inches in length and 1/8-inch thickness. Work quickly to prevent the dough from getting warm. If needed, place them in the fridge to firm up during the process.

  5. Dough A: Use a ruler to cut long even strips. For a square edge braid, cut into 1/4-inch strips with a sharp paring knife. Braid together keeping both ends loose; transfer to a sheet pan. For rounded edge braid, cut dough into six 1/4-inch strips and roll against floured board to round edges. Repeat braiding technique and transfer to the sheet pan, keep in the fridge while you roll the remaining dough. Separate layers with parchment if needed. Dough B: Cut four 1-inch strips. Loosely twist 2 pieces together to create a cable knit effect and repeat; transfer to the same sheet pan. Cut three diamonds from any leftover dough and score with a knife in a diagonal direction. Roll four balls of dough and flatten slightly to create 4 small buttons; score with a curved fork to mimic a leather football button. (Fashion is clearly still in me). Transfer sheet pan back to the fridge. NOTE: If you are having trouble with the dough breaking while braiding, the butter pieces may be too large or the dough is too warm. For decorative pies, I formulated a pie crust that is ideal and hopefully breakage won’t be an issue.

  6. In a large mixing bowl, combine zest of 2 Meyer lemons, 3 tablespoons Meyer lemon juice, sugar, sea salt, cardamom, cinnamon and vanilla extract. Fold in apples until well coated; sprinkle 3 tablespoons flour and toss again. Transfer apple mixture into pie dish, try to keep the mixture even. Scatter frozen butter cubes evenly all over the apples.

  7. Remove sheet pan with pastry from the fridge. Start in the middle and place cable knit pieces tightly next to each other. Try to avoid large gaps between pastry. Trim pieces to fit within the pie dish. Fold edge of pie inward neatly and crimp together by pinching. Chill in freezer or fridge for 15 minutes.

  8. Brush evenly with light coating of egg wash and cover loosely with foil. Adjust oven to 425°F, gently place pie dish directly onto Baking Steel or pizza stone and bake for 20 minutes. Reduce temperature to 375°F, remove foil and bake until filling is bubbling and crust is golden brown, about 1 hour more. If necessary, rotate the pie for even baking. For best results, let pie cool for 4 to 6 hours before serving.

Note:

You can use leftover dough for decorative cut outs. Roll dough to 1/8-inch thickness. Dip pie cutters or cookie cutters in flour and cut out shapes. Lay them evenly on a quarter sheet pan and layer using parchment paper. I didn't use any cut outs for this cable knit design, but you can keep these in the freezer for a future use. Suggestion: Bake and add them to a bowl of ice cream or berries and cream.

 

Lemon Chiffon Berry Flag Cake with Mini Meringues /  by Judy Kim

by Judy Kim

LEMON CHIFFON BERRY FLAG CAKE WITH MINI MERINGUES

Yield:  1 sheet cake (12 x 18 x 1-inch)

Are you ready to enjoy berry season? I am!  Flag day is fast approaching and I partnered up with Driscoll's and feedfeed to create a new Flag Cake. This is a take on Eton Mess, one of my favorite summer desserts, in the form of a cake. What's not to like? Perfect for the 4th of July or any summer picnic. The frosting is actually a swiss meringue buttercream that holds up well in warm weather.

There are a lot of Flag Cakes out there, so let's try something new. I wanted a sense of air and lightness with crunch for texture. The cake batter incorporates egg whites to give it air, there's a thin layer of vanilla buttercream frosting for creaminess and to keep it from being overloaded with frosting, the white stripes are made of adorable swirled meringue kisses. The baby star meringues are my personal favorite. For a summery twist I've incorporated lemon into the meringues, but I'm sticking to the classic combo of raspberries and blueberries. They are classic for a reason.

Julie Resnick, co-founder of feedfeed and I are doing a demo of this Flag Cake on June 7, 2016, 2pm EST. Check out the Facebook Live Video on my FB page, The Judy Lab. We're happy to be back with Driscoll's after the pie demo Julie and I did last year. I'll post the Flag Cake video in this recipe post after it airs. The video will include a piping bag demo for the meringues and frosting. If you're new to baking or using a piping bag, I think you'll love it once you've done it a few times. Don't be afraid to experiment, you can always scoop up the meringue, put it back into the piping bag and start over. Shhhh, no one will ever know. note: highly suggest to make meringues in advance for a chewy center.

note: If you are looking to shortcut this recipe, you can assemble the cake using store bought meringue kisses. Many grocery stores now carry them ready made. The baby stars can be piped out of frosting.

INGREDIENTS

For lemon meringues:

4 egg whites, at room temperature

1/8 teaspoon kosher salt

3/4 cup sugar

3/4 cup confectioners sugar, sifted

Zest of 1 lemon

1 teaspoon lemon juice

For the lemon chiffon cake:

1/2 pounds (2 sticks) unsalted butter, at room temperature, plus extra to butter the sheet pan

3 cups cake flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

5 large eggs, at room temperature

2 cups sugar

1 teaspoon pure vanilla extract

2 tablespoons lemon zest

2 tablespoons lemon juice

1 cup buttermilk, well shaken

For decoration:

3 packages (6 ounces each or 1 1/3 cups each) packages Driscoll's Raspberries

1 package (6 ounces or 1 1/4 cups) package Driscoll's Blueberries

For the vanilla swiss buttercream:

6 fresh large egg whites, at room temperature

1 1/2 cups sugar

2 cups confectioners sugar

1/8 teaspoon kosher salt

3/4 cup solid vegetable shortening, at room temperature

1 pound (4 sticks) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

DIRECTIONS

Make the lemon meringue kisses and stars:

  1. Preheat oven to 200°F. Line 2 sheet pans with parchment paper trimmed to fit the inside of the pan. Prepare a large 18-inch piping bag fitted with a Wilton 1M star tip. Place bag upside down in a tall jar or glass and fold piping bag backwards. Set aside.

  2. In the bowl of an electric stand mixer fitted with a whisk, beat egg whites and salt on medium speed until frothy, about 2 to 3 minutes. Add sugar in 2 tablespoon increments on slow speed. Sugar should be incorporated slowly to reduce gritty texture. Scrape side of bowl with rubber spatula as needed. Begin to increase speed to medium for 1 to 2 minutes.

  3. Add lemon zest and lemon juice; increase speed to high and beat until firm. Reduce speed and add confectioners sugar in 3 batches. Scrape sides of bowl and beat on high speed for 5 minutes. Batter should be shiny and glossy. Test for doneness by removing whisk and batter should have a long nose like a birds beak.

  4. Remove the piping bag from the jar and hold with one hand; transfer meringue with a rubber spatula. Carefully fold the bag upwards and tie with a rubber icing bag tie or use butchers twine. Twist the bag to create pressure.

  5. Press a small amount of meringue under each corner of parchment paper so it will stick to the sheet pan. This will also remove any excess air before starting to pipe the meringue stars and kisses.

  6. Use a separate sheet pan for kisses and stars as they will have different baking times. Starting with the little stars, place tip vertically down on parchment paper and press for 2 seconds, begin to pull up slowly and reduce hand pressure as you pull up. The star should be approximately the diameter of a large blueberry. Try practicing on a separate piece of parchment paper until you create consistent sizes. The practice stars can be scraped up with a rubber spatula and put back into the piping bag. At minimum make 30 stars, but I suggest to make 45 stars. Bake for 30 minutes. Remove and place on a cooling rack. Center may seem too loose but overnight they will dry to create a chewy center. If there is a problem with consistency or creating a chewy center a common issue is humidity. Baking meringues on dry weather days should ensure success.

  7. To make kisses, pipe the meringue in a 1-inch circle pressing firmly and evenly. Continue to coil around and create a swirl by finishing in the center; decrease pressure as you lift the tip. Piping even sized meringue kisses will make your cake look more uniform and make it easier to cut. Bake minimum of 26 meringues kisses, but suggest to make 40. Finish balance of meringue batter in any shape of your choice. Bake for 40 minutes. Remove and place on cooling rack. Dry overnight on counter.

Note: You can substitute homemade meringues with store bought and use frosting to represent the stars.

Make the lemon chiffon cake:

  1. Preheat oven to 350°F. Butter sheet pan, don't forget to get in the corners.

  2. In a large mixing bowl sift together cake flour (see substitute below), baking powder and baking soda. Mix in salt and set aside.

  3. Separate eggs and put yolks aside in a small bowl. In the bowl of an electric stand mixer fitted with whisk attachment, beat egg whites until you reach stiff peaks. Transfer egg whites into a separate bowl.

  4. Change mixer to paddle attachment. In a clean bowl cream together butter and sugar until pale yellow. Start mixer at low speed and gradually set on high speed for about 1 to 2 minutes. Add vanilla, lemon zest, lemon juice and buttermilk; mix until combined and add egg yolks one at a time until fully incorporated.

  5. Add flour mixture in 2 to 3 batches while mixer is on low speed. Scrape side and bottom of bowl as necessary. Do not overbeat. Turn off mixer and gently fold in egg whites with a large rubber spatula until just barely incorporated; keep as much air in the batter as possible.

  6. Spread batter evenly in the sheet pan. Smooth it out using an off-set spatula. Bake until lightly golden brown, approximately 30 to 35 minutes. Test for doneness by inserting toothpick in center of cake, it should come out clean. Set on rack and cool completely, preferably 3 to 4 hours, minimum 1 hour.

Substitution notes:

Cake flour substitute: 1 cup cake flour = 2 tablespoons cornstarch into 1 cup measuring cup and fill with all-purpose flour, make sure to level flour. 

Buttermilk substitute: Add 1 tablespoon lemon juice or white vinegar into a liquid measuring cup; add enough milk till it reaches 1 cup. Stir and let it sit for 5 minutes. It will thicken and look curdled.

Make the vanilla swiss buttercream:

  1. In a large metal bowl whisk together sugar and egg whites. Set bowl over a pot of boiling water as a double boiler, constantly whisk until the sugar has completely dissolved.

  2. Pour mixture in bowl of electric stand mixer fitted with whisk attachment and whip on high speed until it is thick, shiny and white. The peaks should be very firm. If they are not firm, the frosting will not be as stable.

  3. While the egg whites are whipping, sift confectioners sugar. After you reach stiff peaks, add confections sugar and salt all at once into mixer on very low speed until it is fully incorporated.

  4. Quickly add butter and shortening in 2 to 3 additions. Add vanilla extract.

  5. Switch to paddle attachment and beat on high speed until smooth, approximately 5 minutes. The longer you beat the frosting, the whiter the color will become.

Note: The buttercream can be stored at room temperature for 4 days, up to 2 weeks in refrigerator, 2 months in the freezer.

Assemble the Flag Cake:

  1. Add frosting to center of cake and spread evenly using an off set spatula. Start with half the frosting to determine if you want a light or heavy layer of frosting.

  2. Starting with the bottom of the cake, begin placing 2 rows of raspberries along the bottom edge of the cake. Place a single row of meringue kisses and alternate with double row of raspberries. Top row should end with a double row of raspberries.

  3. Leave room for the blueberry section. Place 10 blueberries across the top left corner and 8 blueberries down vertically. This should be the equivalent of the height of the top 3 rows of raspberries and meringue kisses; horizontally it will match 4 meringue kisses across. If you can make it even, this will just make it easier to cut the cake for serving.

  4. Finish the cake with little meringue stars. Place a small amount of frosting on the backside of the meringue star and place on top of the blueberry section, the frosting will act as a glue. As an alternative, the stars can be made out of frosting using a Wilton 1M tip.

 

Note: If you make the cake in advance, wrap it tightly with plastic after the cake has completely cooled. Fruit can be assembled in advance but suggest to place them on the same day as serving to eliminate the need to refrigerate the entire sheet cake. If you want the meringues to stay crisp and chewy, place them on the cake just before serving as they can begin to absorb moisture from the frosting.

Julie Resnick & Judy Kim @thejudylab show you how to decorate a beautiful flag cake with meringues and fresh Blueberries & Raspberries for your Flag Day & 4th of July celebrations!

 

Coconut Cake with Swiss Meringue Buttercream Frosting Rosettes /  by Judy Kim

by Judy Kim

Coconut Cake with Swiss Meringue Buttercream Frosting & Rosettes

Yield: 4 layer (9-inch) cake or approximately 22 - 24 cupcakes

Coconut cake, probably my favorite cake. I doubled this cake recipe once and half the layers ended up tasting like churros. If I can figure out a way to duplicate that, I'll let you know.  

Try variations on this recipe using different sizes of cake and types of shredded coconut. See my mini version above.

INGREDIENTS

COCONUT CAKE:

½ pound (2 sticks) unsalted butter, at room temperature plus extra for greasing pans

2 cups all-purpose flour, plus extra for dusting pans

½ teaspoon kosher salt

2 teaspoons baking powder

½ cup sugar

3 large eggs separated, plus 3 whites

1 ½ cups cream of coconut

1 ¼ cups unsweetened coconut milk (such as So Delicious)

1 teaspoon pure vanilla extract

1 teaspoon orange zest

½ cup freshly squeezed orange juice

3 cups unsweetened finely shredded coconut

SWISS MERINGUE BUTTERCREAM FROSTING:

6 large egg whites, at room temperature

1 ½ cups sugar

2 cups confectioner’s sugar

1/8 teaspoon kosher salt

1 pound (4 sticks) unsalted butter, at room temperature

¾ cup solid vegetable shortening, at room temperature

1 teaspoon pure vanilla extract

1 ½ cups unsweetened finely shredded coconut, tasted

1 ½ cups unsweetened large flaked coconut, toasted for flavor and a rustic look or untoasted for an elegant white cake.

DIRECTIONS

COCONUT CAKE:

  1. Preheat oven to 350°F.

  2. Cut 2 rounds of parchment paper to fit the base of each cake pan. Grease two 9-inch cake pans with room temperature butter, place a parchment round in each cake pan and grease the top of the parchment paper. Dust with flour and discard any excess.

  3. In a large mixing bowl, using a fork whisk together flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together until pale in color and fluffy, about 2 to 3 minutes. Add yolks 1 at a time until each is incorporated. Scrape down sides and bottom of bowl with a rubber spatula as needed. Lower speed and add flour mixture in 2 to 3 batches. Batter will be very thick.

  4. In a mixing bowl (I prefer a large Pyrex liquid measuring cup since it has a pour spout), whisk together cream of coconut, coconut milk, vanilla, orange zest and orange juice. Add coconut cream mixture and shredded coconut to the batter in 2 to 3 batches. Beat on low until just combined, do not overmix. Transfer to large mixing bowl used previously for flour.

  5. In the clean bowl of a stand mixer fitted with the whisk attachment, whip remaining 6 egg whites until soft peaks form. Gently fold into batter with a large rubber spatula.

  6. Divide batter between the prepared cake pans. Smooth batter using an off-set spatula. Bake for 50 to 60 minutes. Test for doneness by inserting a toothpick in the center of the cake, it should come out clean. Cool cake on wire rack. Unmold cakes once they are just cool enough to handle, about 15 to 20 minutes. If the cake is completely cooled it will be difficult to unmold.

  7. Using a serrated bread knife, place one hand on top of cake to hold it steady and cut each layer in half horizontally through the center of the cake into two layers. If cake layers are domed during baking, level cake by using the serrated knife. Those are the best parts of the cake to snack on!

  8. Cake should be completely cooled for several hours before frosting, or made the day before. If you make the cake in advance wrap each cooled cake tightly with plastic wrap before cutting into layers. Store in refrigerator for 2 to 3 days or freezer.

 

SWISS MERINGUE BUTTERCREAM FROSTING:

  1. In a large metal bowl whisk together sugar and egg whites until fully combined. Set bowl over a pot of boiling water as a double boiler, constantly whisk until the sugar has completely dissolved.

  2. Pour mixture in the bowl of a stand mixer fitted with a whisk attachment and whip on high speed until it is thick, shiny and white. The peaks should be very firm. If they are not firm, the frosting will not be stable.

  3. While the egg whites are whipping, sift confectioner’s sugar. After you reach stiff peaks, add confectioner’s sugar all at once into mixer on very low speed until it is fully incorporated.

  4. Add butter and shortening in 2 to 3 additions.

  5. Add vanilla extract.

  6. Switch to paddle attachment and beat on high speed until smooth, approximately 5 minutes. The longer you beat the frosting, the whiter the color will become.

The buttercream can be stored at room temperature for 4 days, up to 2 weeks in refrigerator, 2 months in the freezer.

 

CAKE ASSEMBLY AND DECORATIVE ROSETTES:

  1. Add 1 small dollop of frosting in the center of a cake stand or plate. Optional to place cake onto a cardboard round available at any baking supply store or online. Place 1 of the 4 layers of cake, cut side up. Cut 5 strips of parchment paper cut 3-inches wide. Fan out each piece of parchment by tucking in the center of the paper under the cake while covering the cake stand. This will ensure easy cleanup of the cake stand after decoration.

  2. Spread a thin layer of frosting on top of the first layer of cake using an offset spatula. It's easiest by starting with a large dollop of frosting in the center and spread it out. Push enough frosting to the edge of the cake, it’s helpful if the frosting extends past the cake. This helps keep the layers even and aids in frosting the exterior. Sprinkle top with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer and for the final layer place cut side down (I prefer the bottom piece of the cake rounds as they are flat). Optional: For stability place a bamboo skewer into the center of the cake and trim to height of cake, it will be covered with frosting. Spread frosting in a thin layer on top since it will be covered in roses and 1/4-inch thickness of frosting on the sides of cake, otherwise you may run out of frosting while piping the rosettes.

  3. Transfer remaining frosting into a large pastry bag fitted with 1M pastry tip. Place a large 18-inch pastry bag in a pint class, fold back the sides and fill frosting using a rubber spatula. Unfold sides upwards and twist to create pressure. Pro-tip: To keep things tidy, use an icing bag tie to keep the bag closed. And while frosting the cake you can rest the pastry bag in the pint glass.

  4. Hold the pastry bag in your dominant hand and keep the bag firmly twisted, use your other hand to guide the base near the tip for control. Starting from the center of the rose, press the pastry bag at the top and guide the tip to move in an outward circle until the rose is created. Keep even pressure but as you approach the final edge of the rose, begin to lighten the pressure to create a tapered finish. Optional to make the roses uniform or varied in size.

  5. Remove parchment paper from the cake stand and any excess coconut flakes that have fallen during the decorating process.

Pro-tip: When piping a new cake design, I practice frosting techniques on parchment paper. It’s easy to scoop up the frosting and re-use it while you're practicing your skills or planning a new design concept.