Apple Cobbler

Apple Cobbler

8 Servings

Apple Cobbler

Ingredients

    Ingredients
    Topping
  • • 1 cup all-purpose flour
  • • ⅔ cup (packed) light brown sugar
  • • ½ teaspoon kosher salt
  • • ½ cup (1 stick) chilled unsalted butter, cut into pieces
    Assembly
  • • 1 cup walnuts
  • • 2 tablespoons unsalted butter, room temperature
  • • 2¼ pounds apples (about 7 medium), cut into ½-inch wedges
  • • ½ cup (packed) light brown sugar
  • • ¼ cup granulated sugar
  • • 3 tablespoons fresh lemon juice
  • • ½ teaspoon garam masala
  • • ½ teaspoon kosher salt

Instructions

    Instructions
    Topping
  1. Whisk flour, brown sugar, and salt in a medium bowl.
  2. Rub in butter with your fingers until clumps form and no dry spots remain.
    Assembly
  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
  2. Smear bottom and sides of a 10" cast-iron skillet with butter. Toss walnuts, apples, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
  3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
    Serve with a scoop of Gelato and a sprinkling of lime zest
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Germans Sweet Chocolate Cake

Germans Sweet Chocolate Cake

Germans Sweet Chocolate Cake

Ingredients

  • Cake Ingredients (makes 16 servings):
  • – 4 ounces (one package) Baker’s German’s Sweet Chocolate
  • – 1/2 cup boiling water
  • – 1 cup butter
  • – 2 cups sugar
  • – 4 eggs, separated
  • – 1 teaspoon vanilla
  • – 2 1/4 cups cake flour
  • – 1 teaspoon baking soda
  • – 1/2 teaspoon salt
  • – 1 cup buttermilk
  • – 1 recipe Coconut-Pecan Frosting (recipe follows)
  • Frosting Ingredients
  • – 1 cup evaporated milk
  • – 1 cup sugar
  • – 2 egg yolks, slightly beaten
  • – 1/2 cup butter
  • – 1 teaspoon vanilla
  • – 1 1/3 cups Baker’s Angel Flake Coconut
  • – 1 cup chopped pecans

Instructions

    Cake Instructions
  1. Preheat the oven to 350. Cover the bottoms of three 9-inch round cake pans with parchment paper, and spray the pans with baking spray (alternatively, grease the sides of the pans with butter). Set aside.
  2. Break the chocolate into pieces in a glass bowl. Pour 1/2 cup boiling water over the chocolate and stir to melt all the chocolate until smooth. Set aside to cool.
  3. In a standing mixer with the paddle attachment, or in a bowl using a hand mixer, cream the butter and sugar until fluffy and light in color. Add egg yolks, one at a time, beating well after each addition. Blend in the vanilla, then the chocolate.
  4. In a large bowl, mix the flour with the baking soda and salt.
  5. To the chocolate mixture, add the flour mixture and the buttermilk, alternating between the two, beating after each addition until smooth. Set aside.
  6. Beat egg whites until stiff peaks form, then fold the beaten egg whites into the chocolate mixture. Combine until just mixed – not too much or else the eggs will deflate. You should have a fairly airy batter.
  7. Pour the batter into the three separate pans equally. Bake for 30-35 minutes until a toothpick comes out with only a couple of crumbs. Cool in the pans for five to ten minutes, then turn out onto a rack to cool.
  8. When cool, frost only the tops (not the sides) of each layer with Coconut-Pecan Frosting. Enjoy!
  9. Frosting Ingredients (frosts two layers and the top of one 9-inch round German’s Chocolate Cake, recipe above):
    Frosting Instructions
  1. In a saucepan, mix the evaporated milk, sugar, egg yolks, butter, and vanilla, stirring over medium heat until thickened, anywhere from 10 to 15 minutes.
  2. Remove milk mixture and immediately stir in the coconut and pecans. Cool until thick enough to spread, stirring occasionally. Frost tops of cake layers only
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Baker’s One-Bowl Brownies

Baker’s One-Bowl Brownies

Baker’s One-Bowl Brownies

Ingredients

  • 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
  • 3/4 cup butter or margarine
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 cup coarsely chopped Walnuts

Instructions

  1. Heat oven to 350°F.
  2. Line 8 X 8 -inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.
  3. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
  4. Bake 45 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

Make the brownies following the recipe on the inside of the box of Bakers Unsweetened Chocolate Squares. I like thicker brownies so use an 8 X 8 inch baking dish (versus the 9 X 13 dish recommended). This will require an extra 10 minutes of baking time (45 versus 35 minutes). Also be sure to line the baking dish with aluminum foil as recommended. This makes it easy to get the brownies out of the pan.

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