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CAMERON’S
LEMON-POLENTA-
PISTACHIO BUTTONS
• 115 g/½ cup unsalted butter,
melted
• 50 g/¼ cup sugar
• 1 Tbsp finely grated lemon zest
• 2 tsp vanilla extract
• 1 large egg
• 140 g/1 cup all-purpose flour
• 40 g/¼ cup fine cornmeal
• 1 tsp baking powder
• ½ tsp kosher salt
SUGAR DIPPING MIX
• 2 Tbsp sugar
• 30 g/¼ cup finely chopped,
roasted and salted pistachios
• 1 Tbsp finely grated lemon zest
MAKES ABO UT
COOKIES
Full o bright lemon flavor and crunchy with cornmeal and green pis-
tachios these button cookies are a wonderul pick-me-up treat Keep
the batter on hand or baking up a quick snack or bake a bunch and
pack them in a pretty cellophane bag or a lovely housewarming gif M
young nephew Cameron and I are always talking about planning moretime to bake together we don’t see each other as much as I would like
so I created these with him in mind or our next baking project
1. Pour the butter into a medium bowl and add the sugar lemon zest
vanilla and egg Stir together with a wooden spoon or rubber spatula
2. In a large bowl combine the flour cornmeal baking powder
and salt and stir to combine Add the butter-egg mixture to the dry
ingredients and mix until well combined Rerigerate the dough until
firm about hour or up to overnight I rerigerating overnight store in
an airtight container
3. Place a rack in the center o the oven and preheat to F C
Line a baking sheet with parchment paper
4. To make the dipping mix: In a small bowl combine the sugar
pistachios and lemon zest
5. Roll the cookie dough into balls the size o a large walnut Roll the
dough balls around in the dipping mix pressing firmly to allow the
sugar mix to adhere to the cookies You’ll likely end up with a littledipping mix lef over
Continued
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6. Place the cookies on the prepared baking sheet
about in cm apart Press them flat with the
palm of your hand these don’t spread very much
on their own Bake for to minutes or until
they are golden brown on the edges and pale in thecenter and baked through Remove the cookies
from the oven and let them cool on the sheet for
to minutes then transfer the cookies to a
wire rack to cool completely
7. The cookies can be stored at room temperature
in an airtight container for up to days The
unbaked dough can be stored in an airtight
container in the refrigerator for up to week
or in the freezer for up to weeks add a few
minutes to the baking time if you are baking
straight from the freezer the sugar dipping mix
can be stored in an airtight container at room
temperature for up to week
Ch eck e bt m ma k e
ur e e y’ r e n bur ig.
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MINT CHOCOLATE
ICE CREAM
SANDWICHES
MINT CHOCOLATE
“ICE CREAM”
• 480 g/2 cups heavy cream
• 20 g/½ cup packed fresh
spearmint or peppermint
leaves, coarsely chopped, or
1 tsp peppermint extract• 85 g/3 oz bittersweet chocolate,
finely chopped
• ¼ tsp kosher salt
CAKE
• 225 g/8 oz bittersweet
chocolate, chopped
• 5 large eggs, separated
• 60 g/¼ cup strong brewed
coffee, at room temperature
• ¼ tsp kosher salt
• 35 g/¼ cup all-purpose flour
MAKES
SANDWICHES
Aer all this time I’ve learned a little self-control when I’m in the
pastry kitchen I know now that I don’t have to eat that chocolate chip
cookie batter or that it’s not essential that I taste that warm gooey
sticky bun or that I can walk past that tub of carrot cake trimmings
However when the bakers are trimming a triple chocolate mousse cake
I know my limits I’ve never walked by without snagging a frozen end
piece of cake and mousse We make these cakes in large sheet trays
and then freeze them until they are firm so we can neatly slice through
them Each time I eat an edge I think to myself this is like the best
ice cream sandwich I’ve ever had So I took the idea of making a thin
chocolate cake and filling it with a whipped chocolate mousse that
ends up freezing into something quite like ice cream Infuse the cream
with fresh mint and you’ve got a spectacular summer treat Or you can
use peppermint extract if you can’t get your hands on fresh mint The
chocolate in this recipe has about grams of sugar in it making each
sandwich clock in at around grams of sugar
Continued
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1. Restafine-meshstraineroveramediumbowl
andsetaside
2. To make the “ice cream”:Putthecreamand
choppedmintifusinginamediumsaucepan
Heatthecreamovermediumheatuntilitis
scalded—thatissmallbubblesformontheedges
ofthecreamanditalmostbutnotquitecomesto
aboilLetitsitforminutesStrainthecream
throughthefine-meshstrainerPourthecream
backinthesaucepanandbringbackuptojust
underaboilWhiskinthepeppermintextractif
usinginsteadoffreshmintleavesPutthechoco-
lateinamediumbowlandpourthehotcreamon
topAddthesaltandwhiskuntilthechocolateis
completelymeltedWitharubberspatulascrape
thechocolatemixtureintoanairtightcontainer
andrefrigerateovernight
3. To make the cake: Placearackinthecenter
oftheovenandpreheattoFCLinea
-by--in-by--cmrimmedbakingsheet
withparchmentpaperandspraytheparchment
liberallywithnonstickcookingsprayBesureto
spraywellthecakeisstickyandyou’llhavea
hardtimeremovingtheparchmentpaperfromitifyouskipthisstep
4. Bringasaucepanfilledpartwaywithwatertoa
verygentlesimmerovermedium-
highheatPlacethechocolateinamediummetal
orglassbowlPlacethebowlovernottouching
thebarelysimmeringwaterinthesaucepanand
heatstirringoccasionallywithawoodenspoonor
rubberspatulauntilthechocolateiscompletely
meltedandsmoothAlternativelymicrowavethe
chocolateinamicrowave-safebowlin-second
intervalsstirringaereachintervaluntilmelted
andsmoothWhisktheeggyolkscoffeeandsalt
intothemeltedchocolatesetaside
5. Usingastandmixerfittedwiththewhiskattach-
mentorwithanelectrichandmixerbeatthe
eggwhitesonmediumspeedWhentheyreach
theso-peakstagethatiswhenthetinesofthe
whiskleaveatrailinthewhitesto minuteswatchthemcarefullyuntiltheyreachfirm-peak
stagewhichwilljusttakeanother secondsto
aminuteTheyshouldholdapeakwhenyoustop
themixerandliupthewhiskattachmentslowly
fromthewhitesUsingarubberspatulafoldone-
thirdofthewhitesintotheyolk-chocolatemixture
tolightenitandthengentlyfoldintherestof
thewhitesGentlyfoldintheflouruntilitisall
incorporated
6. Pourthebatterontothepreparedbakingsheet
Usinganoffsetspatulacarefullyspreadthebatter
evenlytocovertheentirebakingsheetConcen-
trateonspreadingthebattertowardsthecorners
andtheedgesofthesheet—thecenterwillbe
easiertofilloncetheedgesarefilledwithbatter
Don’tworryaboutthetopbeingperfectlysmooth
it’smoreimportantthatthebatterbespread
evenlysothatthecakeisthesamethickness
throughoutBakefortominutesoruntilthe
topofthecakeisfirmanddrywhenyoutouchit
Itmaylookabitglossyandwetwhilebakingbut
touchitaeraboutminutestocheckdoneness
andcontinuetotestuntilitisdrytothetouch
Letthecakecoolinthepanonawirerackfor
tominutesPlacethecooledcakeinthe
freezerforatleastminutesoruptoovernight
inthiscasewrappedwellwithplasticwrapto
makepeelingofftheparchmenteasier
r pe e t m
e bw , e c e nd s ic k .
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7. Haveasheetofparchmentpaperreadythatis
slightlylargerthanthebakedcakesurfaceand
setitonaworksurfaceRemovethecakefrom
thefreezerandrunaparingknifearoundthe
edgeofthecaketoreleaseitfromthesidesofthebakingsheetInvertthecakedirectlyontothe
sheetofparchmentCarefullypeeloffthebottom
parchmentwhichisnowontopofthecakeCut
thecakeinhalfwidthwisecuttingthroughthe
parchmentunderneathaswellsoyoucanlioff
onehalfofthecakePlacehalfofthecakewith
parchmentunderneathonabakingsheetcutting
boardorlargeflatplatter
8. Usingastandmixerfittedwiththewhisk
attachmentorwithanelectrichandmixerorby
handwithawhiskwhiskthe“icecream”base
onmediumspeedfortominutesoruntilit
holdsstiffpeaksUseanoffsetspatulatospreadit
evenlyinathicklayerontopofthecakehalfthat
isonthebakingsheetCarefullyinverttheother
halfofthecakeontotheicecreambasecenterit
andpressitdownsoit’srelativelyflatandeven
Makeroominthefreezerforthecakeandplace
thewholethinginthefreezerforatleasthours
oruptoovernight
9. Whenreadytoservepeelofftheparchment
onboththetopandthebottomofthecakeUsing
ahotknifetrimtheedgesofthecaketogeta
cleanedgeYouwillendupwitharectangleabout
byinbycmSlicetheicecream
sandwichcakeintopieceseachaboutbyin
by cm
10. Serveimmediatelyorstoreinthefreezer
wrappedwellinplasticwrapforuptoweeks
Thesearebestservedaerthey’vebeenremoved
fromthefreezerandsetoutfortominutes
beforeeatingtoallowtheicecreamtosoen
T h is h a pe ns r e a y q uic k l , s o w a t c h it c a r e f u y.
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STICKY TOFFEE
PUDDING
WITH MAPLE SAUCE
• 12 to 16 pitted and chopped
Medjool dates
• 120 g/½ cup hot water
• ½ tsp baking soda
• 175 g/1¼ cups all-purpose flou
• 1 tsp baking powder
• ½ tsp kosher salt
• 2 tsp vanilla extract
• 3 Tbsp grade B maple syrup
• 55 g/4 Tbsp unsalted butter,
melted and cooled
• 2 large eggs
MAPLE SAUCE
• 80 g/¼ cup grade B maple
syrup
• 115 g/½ cup unsalted butter,melted and cooled
• 60 g/¼ cup heavy cream, at
room temperature or warmed
(if it is cold, it could cause the
butter to lump when mixed)
MAKES
ONE8- IN [20-CM] CAKE
WemakeanincrediblestickytoffeepuddingatMyersChangthatwe
heapwithwhippedcreamanddousewithwarmmaplesaucetoorder
It’ssupersweetwithstickydatesandloadsobrownsugarandisthe
perectdesserttoeatinthesnowycoldwintermonthsHereI’vetaken
outthesugarandaddedmaplesyrupinsteadandI’vealsotamedthesweetnesssoyoucanreallytastethedeepruityflavorsothedates
Thiscakeismoistandulloflavorandyou’dneverguesstherewas
nosugarYou’lladorethesauceandendupputtingitoneverything—it
goesgreatonpancakesandicecreamtooThename“pudding”is
deceptiveiyouhaven’thadthisdessertbeoreithailsromEngland
wheretheyofencallsteamedcakes“pudding”
1. PlacearackinthecenterotheovenandpreheattoFC
Butterandflouran-in-cmroundcakepanorbutterandlinethe
bottomwithparchmentpaper
2. PutthedatesinasmallbowlandaddthehotwaterAddthebaking
sodaandstirtodissolvethebakingsodawillsofentheskinsothe
datesLetsitortominutes
3.Withaoodprocessororablendercombinethedatesandsoaking
waterandprocessuntilsmoothAddtheflourbakingpowdersalt
vanillaandmaplesyrupandprocessuntilwellmixedAddthebutter
andeggsandprocessuntilwellmixed
4. PourthebatterintothepreparedpanBakeortominutesor
untilthecakeisgoldenbrownandspringsbackwhenyoupressitin
thecenterRemoveromtheovenandletcoolinthepanonawirerack
Continued
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5. Meanwhile, make the sauce: In a medium
bowl whisk together the maple syrup and butter
until blended Slowly whisk in the cream The
mixture should be somewhat soupy Let the sauce
sit at room temperature as the cake bakes
6. Line a plate with parchment paper When the
cake is out of the oven pour about one-third of
the sauce evenly over the top of the cake while it
cools When the cake is completely cool invert
it onto the lined plate and then quickly invert it
again onto a serving plate so that it is right-side
up Serve slices of the cake warm or at room
temperature with extra sauce generously ladled
on top The cake can be stored well wrapped in
plastic wrap at room temperature for up to days
The sauce can be stored in an airtight container in
the refrigerator for up to week warm it in a small
saucepan over medium-low heat before serving
T h s uc w i ic k n ,
yu ned wh i k
i a d i l w r i
b f r r v in.