Filtering by Tag: william sonoma

{The Girl Kyle Bakes} Chocolate Crackle Cookies

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DSC_0169

I'm going to let you in on a dirty little secret - I don't really love chocolate.  *gasp*  When my girlfriend Diana first shared these with me, I politely accepted and was pleasantly surprised!  Theses cookies tastes like yummy little chocolate cakes and I love anything covered in powdered sugar.  I text her yesterday for the recipe when I needed any easy dessert to share for family dinner.  I shouldn't have baked them so early in the day though.  It was difficult not to nibble away all day and save them for our guests.

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{Original Recipe}

Ingredients:

  • 1/2 cup confectioners' sugar
  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract

Directions:

Before you start

Be sure an adult is nearby to help.Preheat an oven to 350°F. Grease 2 baking sheets with butter.

Put the confectioners' sugar into a bowl and set aside.

Mix the ingredients In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Form the cookies  Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

Bake the cookies When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies.

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{The Girl Kyle Bakes} A Classic Cupcake

I know you've seen this recipe before.  Here and here, but it's a CLASSIC!  Aaand it's also Mr. Goddard's favorite so when I asked for a suggestion last week on what to bake for an upcoming goodbye potluck... Take a guess at what he picked ;)

Ingredients

  • 6 oz (3/4 cup or 1 1/2 sticks) unsalted butter
  • 14 oz (1 3/4 cup) superfine or regular granulated sugar (I used regular)
  • 3 large, whole eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 1 cup all-purpose flour
  • 2/3 cup cake flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup heavy cream
  • 1/2 cup 2% milk
  • 1 Tbsp vanilla extract

Preparation

Preheat oven to 350 degrees F. Line two pans with cupcake liners.

Cream the butter and sugar for about 3-4 minutes. Add in the eggs one at time, making sure the batter is well-blended before adding another egg.

In a separate bowl, whisk the flours, salt, and baking powder. In a liquid measuring cup, mix the half-n-half and extract. Pour in a 1/3rd of the dry and a 1/3rd of the wet ingredients and continue to alternate, ending with the flour mixture. The batter should be thick.

Scoop batter into the cupcake liners, I use an ice cream scoop and the cups are about 3/4 full.  Bake the batter for 17-20 minutes, depending on your oven.

William Sonoma's Chocolate Buttercream

Ingredients

  • 8 oz. unsweetened chocolate, chopped
  • 6 cups confectioners' sugar
  • 16 Tbs. (2 sticks) unsalted butter
  • 6 Tbs. milk, plus more, if needed
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

Preparation

Have all the ingredients at room temperature.Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Attempt #2 went much better. YAY!

 

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