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Ingredients • 3/4 cup unsweetened Dutch-process cocoa powder • 3/4 cup hot water • 3 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 1/4 teaspoons coarse salt • 1 1/2 cups (3 sticks) unsalted butter • 2 1/4 cups sugar • 4 large eggs, room temperature • 1 tablespoon plus 1 teaspoon pure vanilla extract • 1 cup sour cream, room temperature • Chocolate Ganache Frosting Ingredients: Makes 4 cups • 1 pound good-quality bittersweet chocolate, finely chopped • 2 1/3 cups heavy cream • 1/4 cup corn syrup Directions 1. Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt. 2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir). 3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring). • Chocolate Curls, for decorating (optional) Ingredients: 1 block of good-quality chocolate Directions: Use a vegetable peeler to slice strips from a slightly warm block of goodquality chocolate (heat in microwave for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. The delicate curls are best used immediately; you can even shave the curls right onto a cupcake. Directions 1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. 2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. 3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. 4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
Ingredients: Makes 26 • FOR THE CUPCAKES o 3 cups all-purpose flour o 1 tablespoon baking powder o 1/2 teaspoon salt o 8 ounces (2 sticks) unsalted butter o 2 cups sugar o 4 large eggs o Finely grated zest of 1 orange o 1 cup milk • FOR THE ICING o 8 ounces cream cheese (not whipped) o 4 tablespoons unsalted butter o 3/4 cup confectioners' sugar o 1 tablespoon milk o 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside. 2. Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary. 3. Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely. 4. Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.
then release while quickly pulling up to form 1/4-inch-long blades. Starting at the center and moving outward. Continue mixing until the mixture is fluffy and glossy. Once all butter has been added. Before using. pipe rows of grass on top of cupcakes: With tip on surface of cupcake. Starting on low and gradually increasing to medium-high speed. and press the head onto the body. Transfer to a pastry bag fitted with a small multi-opening tip (#233). gently pressing them into the buttercream grass. You can use a single shade of food color or experiment by mixing two or more. room temperature • 1 1/2 teaspoons pure vanilla extract • • • Directions 1. and continue beating until the frosting is completely smooth. if necessary. Pinch off black marzipan to make tiny balls for the spots. making some slightly longer than others. or frozen up to 2 months. whisk in vanilla. 3. for work surface Directions 1. Cupcakes are best served the same day they are decorated. if necessary. Flatten the red ball slightly into an oval shape. rotating tins halfway through. Line standard muffin tins with paper liners. Preheat oven to 350 degrees. beating until each is incorporated. 3. Avoid adding too much food color too soon. squeeze bag. Green. as the hue will intensify with continued stirring. Cupcakes can be stored overnight at room temperature. sugar. add the butter a few tablespoons at a time. keep at room temperature. 2. With an electric mixer on medium-high speed. alternating with two additions of buttermilk. Sift together both flours. and completely cool (test by touching the bottom of the bowl). you can tone down the shade by mixing in some reserved untinted buttercream. Keep buttercream at room temperature if using the same day. Combine egg whites. baking powder. Scrape down sides of bowl with a flexible spatula. reserve some for toning down the color. Add flour mixture in three batches. bring to room temperature and beat with paddle attachment on low speed until smooth again. one at a time. Repeat to make additional ladybugs with remaining marzipan. turn out cupcakes onto racks and let cool completely. • Swiss Meringue Buttercream Ingredients: Makes about 5 cups • 5 large egg whites • 1 cup plus 2 tablespoons sugar • Pinch of salt • 1 pound (4 sticks) unsalted butter. Transfer tins to wire racks to cool 10 minutes. . Attach the bowl to the mixer fitted with the whisk attachment. and beat until thoroughly combined. Add yolks. in airtight containers. baking soda. and press onto the body. cream butter and sugar until pale and fluffy. whisk until stiff (but not dry) peaks form. Bake. 2. Form a 1/2-inch ball of red marzipan for each ladybug body. Switch to the paddle attachment. and continue beating on low speed until all air bubbles are eliminated. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). about 20 minutes. red. Reduce speed to medium. about 5 minutes. and beating until combined after each. Add gel-paste food color. Form ladybugs: Divide marzipan in half. a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. Reduce speed to low. or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. room temperature • 2 1/4 cups sugar • 5 large whole eggs plus 3 egg yolks. Tint buttercream green with gel-paste food color. tint one portion red and the other black with gel-paste food colors. Divide batter evenly among lined cups.LADY BUG CUPCAKES Ingredients: Makes 24 • Yellow Buttermilk Cupcakes Ingredients: Makes 36 • 3 cups cake flour (not self-rising) • 1 1/2 cups all-purpose flour • 3/4 teaspoon baking soda • 2 1/4 teaspoons baking powder • 1 1/2 teaspoons coarse salt • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter. (Optional) To tint buttercream (or royal icing). Working on a surface lightly dusted with cornstarch. Refrigerate 30 minutes to allow frosting to set. and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. and salt. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula. 4. filling each three-quarters full. cut into tablespoons. room temperature • 2 teaspoons pure vanilla extract Directions 1. 2. Place one or two ladybugs on top of each frosted cupcake. scraping down sides of bowl as needed. and a 1/4-inch ball of black marzipan for each head. until desired shade is achieved. mixing well after each addition. room temperature • 2 cups buttermilk. Beat in vanilla. about 10 minutes. until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean. about 2 minutes. Add whole eggs. With mixer on medium-low speed. and black gel-paste food colors 7 ounces marzipan Cornstarch.
with a thin metal spatula. Mix in food color and vanilla. do not overheat. Beat butter and cream cheese with a mixer on medium-high speed until fluffy. baking powder. baking soda. flour. Cool on sheets 10 minutes. beat in melted chocolate. cocoa. Reduce speed to low. brown sugar. about 3 minutes. Refrigerate up to 3 days in airtight containers. whisk together flour. filling each three-quarters full. 1 cup at a time. bring to room temperature before serving. 3. 2. rotating tins halfway through. With an electric mixer on medium-high speed. in airtight containers. Directions 1. Add eggs. stirring in between. OUTRAGEOUS CHOCOLATE COOKIES Ingredients: Makes 2 dozen • 8 ounces semisweet chocolate. Divide batter evenly among lined cups. 4.rising). sifted • 2 tablespoons unsweetened Dutch-process cocoa powder • 1 teaspoon salt • 1 1/2 cups sugar • 1 1/2 cups vegetable oil • 2 large eggs. Whisk together cake flour. scraping down sides of bowl as needed. Line standard muffin tins with paper liners. transfer to racks to cool completely. about 20 minutes. and mix on medium speed 10 seconds. and vanilla. and salt. 2. 2. filling each 2/3 full. In another bowl. sifted • 3/4 teaspoon pure vanilla extract Directions 1. and beat until smooth. room temperature • 1/2 teaspoon red gel-paste food color • 1 teaspoon pure vanilla extract • 1 cup buttermilk • 1 1/2 teaspoons baking soda • 2 teaspoons distilled white vinegar • Cream Cheese Frosting Ingredients • 8 ounces (2 sticks) unsalted butter. Bake until tops spring back when touched. before using. Preheat oven to 350 degrees. 12 to 15 minutes. rotating sheets halfway through. Add flour mixture in three batches. Bake. and salt. sugar. and then vanilla. Cupcakes can be stored overnight at room temperature. mix until smooth. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Line standard muffin tins with paper liners. one at a time. and mix until smooth. room temperature • 1 pound (4 cups) confectioners' sugar. Mix in flour mixture until just combined. and vanilla on high speed until light and fluffy. 2 to 3 minutes. buttermilk. alternating with two additions of buttermilk. Frosting can be refrigerated for up to 3 days. until a cake tester inserted in centers comes out clean. Divide batter evenly among muffin cups. Preheat oven to 350 degrees. about 20 minutes. Add sugar. and whisking well after each. until almost melted. . 5. To finish. Stir together the baking soda and vinegar in a small bowl (it will foam). Transfer tins to wire racks to cool completely before removing cupcakes. add mixture to the batter. room temperature • 12 ounces cream cheese. let cool completely. In a mixing bowl. beating until each is incorporated. Add eggs. RED VELVET CUPCAKES Ingredients: Makes 24 • 2 1/2 cups cake flour (not self. Reduce speed to low. beat eggs. roughly chopped • 4 tablespoons unsalted butter • 2/3 cup all-purpose flour. use a small offset spatula to spread cupcakes with frosting. Stir in chocolate chunks. Scrape down the sides and bottom of bowl to assure batter is well mixed. Preheat oven to 350 degrees. set aside. baking powder. 3. oil. warm water.ONE-BOWL CHOCOLATE CUPCAKES Ingredients: Makes 18 to 24 • 3/4 cup unsweetened cocoa powder • 1 1/2 cups all-purpose flour • 1 1/2 cups sugar • 1 1/2 teaspoons baking soda • 3/4 teaspoon baking powder • 3/4 teaspoon salt • 2 large eggs • 3/4 cup warm water • 3/4 cup buttermilk • 3 tablespoons safflower oil • 1 teaspoon pure vanilla extract Directions 1. bring to room temperature. until cookies are shiny and crackly yet soft in centers. rotating pan once if needed. Bake. Sift together cocoa powder. and salt into a large bowl. Transfer to a wire rack. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments. Reduce speed to low. spooned and leveled • 1/2 teaspoon baking powder • 1/2 teaspoon salt • 2 large eggs • 3/4 cup packed light-brown sugar • 1 teaspoon vanilla extract • 1 package (12 ounces) semisweet chocolate chunks Directions 1. or frozen up to 2 months. whisk together sugar and oil until combined.
3. Butter three 8-inch round cake pans. Beat egg whites to stiff peaks. Cook over low heat. softened 1 pound confectioners' sugar. Line bottoms with parchment. whisk in boiling water. 3 minutes more. Transfer frosting to a large metal bowl. Set aside to cool. Divide batter evenly among prepared pans. tap out excess. . Increase the heat to medium low. MOIST DEVIL’S FOOD CAKE Ingredients: Serves 10 • 1 1/2 cups (3 sticks) unsalted butter. Remove pan from heat. Sift together flour. Turn out cakes onto racks. Chill until cool enough to spread. baking soda. omitting eggs and using milk and vanilla for wet ingredients. Sift cocoa powder into a medium bowl. Set aside. and beat on low speed before using. Whisk dry ingredients in a large bowl. checking and stirring every 15 to 20 minutes. between 20 and 25 minutes. Place the first layer on the cake plate. about 2 minutes. Frost with buttercream. beating after each addition. set aside. alternating with wet ingredients and ending with dry. trim tops of cakes to make level. 2. Spread entire cake with remaining 3 cups frosting. room temperature • 2 cups semisweet chocolate chips • Chocolate Chip Frosting Ingredients: Makes about 5 cups o 2 cups semisweet chocolate chips o Basic Buttercream Ingredients Makes about 4 cups 12 ounces (3 sticks) unsalted butter. or cover and refrigerate for up to 3 days. smooth tops with an offset spatula. Stir in corn syrup. Add vanilla. Add eggs.CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE CHIP FROSTING Ingredients: Makes 30 • 3 1/4 cups sifted cake flour (not self-rising) • 1 1/2 tablespoons baking powder • 1/4 teaspoon salt • 7 ounces (1 3/4 sticks) unsalted butter. filling each 2/3 full. cook. Mix any remaining wet ingredients in a bowl if needed.) Directions o Fold chocolate chips into buttercream. until a cake tester inserted into centers comes out clean. Add eggs. Fold in chocolate chips. Use immediately. Place the remaining layer on top of the second layer. mixing well between each addition. increase speed to high. 1 at a time. Cupcakes will keep. and beat on low speed until smooth before using. (Bring to room temperature. Use immediately. about 2 hours.) Directions 1. Whisk milk into reserved cocoa mixture. 5. and beat until buttercream is smooth. Add dry ingredients to butter mixture in 3 additions. Cream butter and sugar with a mixer until light and fluffy. and serve immediately. 2. Place chocolate morsels and cream in a heavy saucepan. Bake. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Use immediately. Using a serrated knife. 2. stirring constantly with a rubber spatula. mix until well blended. stirring. Reduce speed to low. softened • 1 3/4 cups sugar • 1 cup plus 2 tablespoons milk • 1 tablespoon pure vanilla extract • 5 large egg whites. bottom side up. alternating with the cocoa mixture. Bake cupcakes about 22 minutes. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Let cool in tins on wire racks. (Bring to room temperature. Let cool completely. 1/2 cup at a time. Reduce speed to medium. 3. lightly beaten • 1 tablespoon pure vanilla extract • 1 cup whole milk • Mrs. (After every 2 additions. and fold into batter. With mixer on low speed. Make cupcakes as directed in Basic Cupcake How-To. Put butter into the bowl of an electric mixer fitted with the paddle attachment. 3 to 4 minutes. Dust with cocoa powder. sifted 1/2 teaspoon pure vanilla extract Directions Beat butter with a mixer on medium-high speed until pale and creamy. Spread the top of the first layer with 1 1/2 cups of frosting. Scrape sides of bowl. 4. Mix in vanilla. then reduce speed to medium-high). covered. or cover and refrigerate for up to 3 days. about 5 minutes. Preheat oven to 350 degrees. beating after each addition. softened. unless otherwise noted. Milman's Chocolate Frosting Ingredients: Makes 6 cups • 24 ounces Nestle semisweet chocolate morsels • 4 cups whipping cream • 1 teaspoon light corn syrup Directions 1. Line standard muffin tins with paper liners. add flour mixture to butter mixture in 3 batches. 35 to 45 minutes. for up to 3 days. a bit at a time. Preheat oven to 350 degrees. Divide batter among muffin cups. until combined and thickened. Let cool in pans on wire racks 15 minutes. and beat for 10 seconds. remove parchment and re-invert. Add sugar. rotating pan halfway through. about 20 minutes. Mix on low speed until creamy. Directions 1. and salt into a large bowl. butter parchment. plus more for pans • 3/4 cup unsweetened Dutch-process cocoa powder. plus more for pans • 1/2 cup boiling water • 3 cups sifted cake flour (not self-rising) • 1 teaspoon baking soda • 1/2 teaspoon salt • 2 1/4 cups sugar • 4 large eggs. Gradually mix in sugar until pale and fluffy. Directions 1. Bake cupcakes until testers inserted into centers come out clean.
2. Bake until cookies are flat and surfaces begin to crack. sugar. SOFT AND CHEWY CHOCOLATE CHIP COOKIES Ingredients: Makes about 3 dozen • 2 1/4 cups all-purpose flour • 1/2 teaspoon baking soda • 1 cup (2 sticks) unsalted butter. Make filling: Using an electric mixer. Bake until cookies are golden around the edges. pulse graham crackers until fine crumbs form. 4 ounces cut into 1/4-inch chunks) • 1 stick (8 tablespoons) unsalted butter • 1 1/2 cups sugar • 2 large eggs • 1 teaspoon pure vanilla extract Directions 1. melted. let cool on a wire rack. Store cookies in an airtight container at room temperature up to 1 week. 12 to 15 minutes. 3. Whisk together flour. In a food processor. plus roomtemperature butter for pan • 12 graham crackers (3-by-5 inch) • 1/4 cup sugar • 1/4 teaspoon coarse salt FOR FILLING • 2 1/2 pounds bar cream cheese. Stir in the chocolate chips. let cool 20 minutes. Fold in chocolate chunks. room temperature • 1/2 cup granulated sugar • 1 cup packed light-brown sugar • 1 teaspoon salt • 2 teaspoons pure vanilla extract • 2 large eggs • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips Directions 1. Add sugar. and salt. add melted butter. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water. let cool completely. place in a roasting pan. and salt. Press crumb mixture into bottom and about 1 inch up side of pan. gradually mix in flour mixture. whisk together the flour and baking soda. 2. eggs. scraping down side of bowl after each addition. about 1 minute. plus 1 tablespoon fresh lemon juice • 1/2 teaspoon coarse salt • 4 large eggs • 1 cup sour cream Directions 1. place 2 inches apart on parchmentlined baking sheets. but still soft in the center. about 1 3/4 hours. combine the butter with both sugars. beating until fluffy. Set a kettle of water to boil. DOUBLE CHOCOLATE CHUNK COOKIES Ingredients: Makes about 3 dozen • 1 cup all-purpose flour • 1/2 cup unsweetened Dutch-process cocoa powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 8 ounces good-quality semisweet chocolate (4 ounces coarsely chopped. Beat in lemon zest and juice. . 8 to 10 minutes. scraping down side of bowl. 2. Bake until just set in center. and vanilla. Add flour mixture. Reduce speed to low. room temperature • 1 1/2 cups sugar • 1 teaspoon finely grated lemon zest. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. cocoa powder. and let cool on baking sheet 1 to 2 minutes. Reduce oven to 325 degrees. baking soda. beat on medium speed until light and fluffy. mix until just combined. Gradually add sugar. 3. and salt in a medium bowl. In a small bowl. 3. and eggs. Reduce speed to low. Remove from oven. one at a time. Preheat oven to 375 degrees. Beat in sour cream. Preheat oven to 350 degrees. Cover. Transfer on parchment to wire racks.CLASSIC CHEESECAKE Ingredients: Serves 12 FOR CRUST • 5 tablespoons unsalted butter. Cookies can be stored in an airtight container at room temperature for up to 3 days. Pour in boiling water to come halfway up side of springform. about 15 minutes. Transfer to a wire rack. In the bowl of an electric mixer fitted with the paddle attachment. set aside. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat in eggs. set aside. mix on medium speed until combined. Run a paring knife around edge. beat cream cheese on medium until fluffy. Pour in filling. Remove pan from water. Make crust: Butter a 9-by-3-inch springform pan. Wrap bottom half of pan in foil. Bake until set. Beat until well mixed. Scoop batter using a 1 1/2-inch ice cream scoop. Let cool 5 minutes. add the salt. and let cool completely. and pulse to combine. chill overnight before serving. Preheat oven to 325 degrees. vanilla.
stir in egg yolk. With mixer on low. (To store. beat in milk until just combined. rotating sheets halfway through. cocoa.) 4. Line two baking sheets with parchment. Remove sheets from oven and tap firmly on a counter to flatten cookies. Flatten dough into a disk. Cool cookies on a wire rack. baking powder. Pour into a heatproof container and let cool. mix in cooled chocolate. sift together flour. refrigerate. about 45 minutes. for coating Directions 1. 3 minutes. In another bowl. room temperature • 1 1/3 cups granulated sugar • 1 large egg yolk • 1 1/2 cups all-purpose flour (spooned and leveled) • 1/2 cup cocoa powder • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon coarse salt FOR FROSTING • 1/4 cup Caramel Sauce. With a heat-resistant spatula. and pure vanilla extract (take care as mixture is extremely hot and will bubble). 3. In a medium saucepan. room temperature • 1 1/2 cups confectioners' sugar Directions 1. Drop dough by level teaspoons. about 8 minutes. whisk together flour. cream butter and brown sugar until light and fluffy. 3. onto two parchment-lined baking sheets. 4. Pour confectioners' sugar (about 1/2 cup) into a medium bowl. cubed 1/2 teaspoon coarse salt 1/2 teaspoon vanilla extract 1/2 cup heavy cream Directions 1. Immediately whisk in butter. and salt. Bake until cookies have spread and coating is cracked.CHOCOLATE ESPRESSO SNOWCAPS Ingredients: Makes 18 • 1/2 cup all-purpose flour • 1/4 cup unsweetened cocoa powder • 4 teaspoons instant espresso • 1 teaspoon baking powder • 1/8 teaspoon salt • 4 tablespoons unsalted butter • 2/3 cup packed light-brown sugar • 1 large egg • 4 ounces bittersweet or semisweet chocolate. Whisk in heavy cream. 2. 2. 3. Transfer cookies to wire racks and let cool completely. Preheat oven to 350 degrees. Place on prepared baking sheets. Make frosting: In a bowl. Freeze until firm. Spread frosting on flat sides of half the cookies and top with remaining cookies. In a medium bowl. working in batches. beat together butter and sugar with a wooden spoon or electric mixer until pale and fluffy. Shape dough into 1-inch balls. pull melted sugar toward center until all sugar is melted and caramel is deep amber in color. espresso. keep in an airtight container. stir flour mixture into butter mixture until a dough forms. cookies will still be soft to the touch. beat together caramel and butter with a wooden spoon until smooth. 2. Preheat oven to 375 degrees. gradually add flour mixture. (To store. 2 inches apart. Bake until cookies are puffed and cracked. with racks in upper and lower thirds. 1 inch apart. roll balls in sugar two times. cooled • 3/4 cup (1 1/2 sticks) unsalted butter. up to 3 weeks. With an electric mixer. 3 minutes more. Beat in egg until well combined. cocoa powder. letting them sit in sugar between coatings. baking powder. CHOCOLATE-CARAMEL SANDWICH COOKIES Ingredients: Makes 40 FOR COOKIES • 10 tablespoons (1 1/4 sticks) unsalted butter.) • • • . In a large bowl. baking soda. heat sugar over medium-high until melted and brown at edges. 12 to 14 minutes. gradually beat in confectioners sugar until smooth. CARAMEL SAUCE Ingredients: Makes 2 cups • 1 cup sugar • 6 tablespoons (3/4 stick) cold unsalted butter. wrap in plastic. up to 3 days. melted and cooled • 1 tablespoon milk • Confectioners' sugar. coarse salt. and salt.
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