MS Tiramisu

This is the easiest and most delicious tiramisu when you look at effort to result. The secret is Italian ladyfingers and mascarpone. Gli Ingrediente 7 large egg yolks 71 g (1/3 c) granulated sugar Two 8-0z containers mascarpone cheese, cold 1-1.5 c espresso 24-26 ladyfingers (8x8 dish; 18 if individual portions). [An excellent choice is Savoiardi Lady fingers available from Amazon Cocoa Powder, dutch-processed, for dusting Le Indicazione 1. In a stand mixer with the whisk attachment, beat the egg yolks and sugar on high until the mixture is pale, puffy, doubled in volume, and falls in a thick ribbon when the whisk is lifted, about 10 minutes. Reduce to low and add the mascarpone a large spoonful at a time. After all is added, scrape the bowl and mix on low for 10-20 seconds until just homogenous. Pour coffee into a bowl 2. To assemble in a baking dish, dip a lady finger in coffee for a few seconds, then place in the bottom of an 8” square baking dish. Repeat until the bottom of the dish is fully lined. Spoon on half the mascarpone mixture and spread in an even layer. Rap the dish to settle it, then cover the mascarpone with a second layer of coffee-dipped ladyfingers. Scrape on and spread the remaining mascarpone mixture. 3. To assemble individual portions, you will need 6 8-oz ramekins. For each portion, soak 2 ladyfinger halves in the coffee and place in the bottom, spoon on ¼ cup mascarpone mixture; repeat 2 more times for a total of 3 layers each of ladyfingers and mascarpone. Rap the ramekin so the layers settle. 4. Cover and refrigerate for at least 6 hours or up to 2 days. Remove from refrigerator just before serving. Sift cocoa onto tiramisu and serve right away.

Canelés de Bordeaux

When it comes to pastry, you cannot get more evocative of Bordeaux" cannelés (pronounced "can-eh-lay"), also spelled canelés. They are a regional pride, and you see them everywhere. They are surprisingly simple pastries, needing only basic ingredients–milk, flour, eggs, butter, sugar, and vanilla. But baking them at high heat in ridged fluted molds transforms them from a liquid batter to deep golden brown treasures. The outer shell is crunchy and crisp while the inside is delicious custard. Cannelés are still rather rare outside of France unless you are lucky enough to have a bakery around that sells the (my SIL is able to get them at a weekly Farmer's Market in Baltimore, lucky her). The task is left up to passionate home bakers to make them. The copper molds are the key--and we bought some in the shop pictured to try our hand at them at home.

Glazed Lemon Cookies

I made these for the groom's dinner and then took leftovers to work--this was one of the cookies I got asked about. 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup sugar 1 egg Juice of 1/2 lemon Zest of 1 lemon 2 cups unbleached all-purpose flour 3 tablespoons confectioners' sugar 2 tablespoons cornstarch 1/2 teaspoon baking soda Glaze 3/4 cup sifted confectioners' sugar 1 teaspoon grated lemon zest 1 1/2 tablespoons fresh lemon juice 1. For the cookies: In a large bowl with an electric mixer, beat together the butter and sugar until smooth and well blended. Beat in the egg, lemon extract, lemon juice and lemon zest. Scrape down the bowl and beater and add flour, confectioners' sugar, cornstarch and baking soda, beating everything together until fully incorporated. 2. Dust a countertop with a small amount of flour and turn dough out. Knead lightly and shape into a log. The shape is up to you—can be round or square. You can divide the dough into two logs, if that works better for your refrigerator. Wrap the cookie dough in plastic wrap and refrigerate at least two hours or overnight. You can also double wrap the dough logs, place in a freezer container, label and freeze for up to 2 months. If using frozen dough, set out on counter while the oven preheats, to make the dough easier to slice. 3. When ready to bake, preheat the oven to 350. Line baking sheets with Silpats or parchment paper. Place cookie dough log on a cutting board and use a sharp knife to slice 1/4-inch slices. Place on prepared baking sheets about 1 inch apart. Bake for 10 minutes at 350 or until the cookies are a light golden brown on the edges. While cookies are baking, make glaze by combining lemon juice, confectioners' sugar and lemon zest. Use a spatula to gently remove the cookies from the baking sheet and place them on a wire rack set over wax paper or foil (to catch drips) to cool slightly. Use a brush to spread glaze on cookies while they're still warm. Let cookies dry and place them in airtight containers for storage. (As if. They'll be gone before you can turn around.) It's a good idea to put parchment paper or waxed paper between the layers of cookies.

Tahini Crisps

My baking friend and I made this for my son's wedding, and then took them on a work trip and the only recipe that I got asked for was this one. They are not too sweet, but buttery and nutty. ¼ cup firmly packed (54 grams) light brown sugar, preferably Muscovado 2 tablespoons (25 grams) granulated sugar 4 tablespoons (57 grams) unsalted butter (½ stick), softened ½ cup plus 1 tablespoon (143 grams) tahini, preferably Soom brand, at room temperature ½ lightly beaten large egg (25 grams) ¼ teaspoon (1.25 ml) pure vanilla extract ½ cup plus 1½ tablespoons (71 grams) bleached all-purpose flour ½ teaspoon (2.7 grams) baking soda A pinch of fine sea salt ¼ cup (42 grams) hulled sesame seeds, for coating Make the dough: In a food processor, process sugars for several minutes, until very fine. With the motor running, add butter one tablespoon at a time and process until smooth and creamy. Scrape down sides of bowl as needed. Add tahini and process until smooth and creamy. In a small bowl, whisk together beaten egg and vanilla extract. Add egg mixture to food processor and process until incorporated, scraping down sides of bowl as needed. In a small bowl, whisk together flour, baking soda and salt. Add flour mixture to food processor and pulse just until incorporated. Scrape dough into a bowl. Cover and refrigerate for a minimum of 1 hour and up to overnight, to firm for shaping. When ready to bake, set an oven rack in middle position. Set oven to 375 degrees. Roll the dough into balls: Place sesame seeds in a small bowl or ramekin. Measure out 10 pieces of dough, 1 level tablespoon (18 grams) each. Roll each piece of dough between the palms of your hands to form a 1-inch ball, then roll ball in sesame seeds to coat. Place balls 1½ inches apart on a cookie sheet. Bake for 6 minutes. Rotate cookie sheet a half turn. Continue baking until cookies lightly brown and centers, when lightly pressed, have barely any give, 6-9 minutes. Let cookies cool on cookie sheet until firm enough to lift, about 1 minute. Use a thin pancake turner to transfer cookies to a wire rack. Let cool completely.

Lemon Tart with Olive Oil Crust

I have to say, I was a little sceptical of this, wondering how impactful the flavor of the olive oil would be on the flavor of the crust, but my firend who made it for my birthday said to trust her, and I did, and she was right, it is flat out amazing. And easy to go together to boot. Added bonus is that it doubles nicely. One for now and one for the freezer. 1 ½ cups (7½ ounces) all-purpose flour 5 tablespoons (2¼ ounces) sugar ½ teaspoon table salt ½ cup extra-virgin olive oil 2 tablespoons water Filling 1 cup (7 ounces) sugar 2 tablespoons all-purpose flour ¼ teaspoon table salt 3 large eggs plus 3 large yolks 1 tablespoon grated lemon zest plus ½ cup juice (3 lemons) ¼ cup extra-virgin olive oil 1 INSTRUCTIONS For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add oil and water and stir until uniform dough forms. Using your hands, crumble three-quarters of dough over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan, then press crumbled dough into fluted sides of pan. Press dough to even thickness. Place pan on rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking. 2 For the filling: About 5 minutes before crust is finished baking, whisk sugar, flour, and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain. Whisk in lemon zest and juice. Cook over medium-low heat, whisking constantly and scraping corners of saucepan, until mixture thickens slightly and registers 160 degrees, 5 to 8 minutes. 3 Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell. 4 Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely on wire rack, at least 2 hours. Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom, then carefully slide tart onto serving platter. Cut tart into wedges, wiping knife clean between cuts if necessary, and serve.

Sesame Cookies

I started baking out of the Cookie Bible, by Rose Levy Beranbaum with my long term baking companion (she has all the talent, I just follow directions, more or less), and these were quite good, not too sweet, and pretty. ¼ cup firmly packed (54 grams) light brown sugar, preferably Muscovado 2 tablespoons (25 grams) granulated sugar 4 tablespoons (57 grams) unsalted butter (½ stick), softened ½ cup plus 1 tablespoon (143 grams) tahini, preferably Soom brand, at room temperature ½ lightly beaten large egg (25 grams) ¼ teaspoon (1.25 ml) pure vanilla extract ½ cup plus 1½ tablespoons (71 grams) bleached all-purpose flour ½ teaspoon (2.7 grams) baking soda A pinch of fine sea salt ¼ cup (42 grams) hulled sesame seeds, for coating Make the dough: In a food processor, process sugars for several minutes, until very fine. With the motor running, add butter one tablespoon at a time and process until smooth and creamy. Scrape down sides of bowl as needed. Add tahini and process until smooth and creamy. In a small bowl, whisk together beaten egg and vanilla extract. Add egg mixture to food processor and process until incorporated, scraping down sides of bowl as needed. In a small bowl, whisk together flour, baking soda and salt. Add flour mixture to food processor and pulse just until incorporated. Scrape dough into a bowl. Cover and refrigerate for a minimum of 1 hour and up to overnight, to firm for shaping. When ready to bake, set an oven rack in middle position. Set oven to 375 degrees. Roll the dough into balls: Place sesame seeds in a small bowl or ramekin. Measure out 10 pieces of dough, 1 level tablespoon (18 grams) each. Roll each piece of dough between the palms of your hands to form a 1-inch ball, then roll ball in sesame seeds to coat. Place balls 1½ inches apart on a cookie sheet. Bake for 6 minutes. Rotate cookie sheet a half turn. Continue baking until cookies lightly brown and centers, when lightly pressed, have barely any give, 6-9 minutes.

Chocolate Orange Sablés

These may be a cookie with more moisture in them than the traditional cookie, but they are really good and not impossible to make. 1 cup [227 g] unsalted butter at room temperature 1 cup [200 g] granulated sugar 1 tablespoon [3 g] orange zest 1/2 teaspoon salt 1 large egg yolk at room temperature 1 teaspoon pure vanilla extract 2 cups [284 g] all-purpose flour 1/4 cup [32 g] finely chopped candied orange peel 1/4 cup [43 g] semisweet mini chocolate chips 1 cup [200 g] turbinado sugar or sanding sugar In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar, orange zest, and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just combined. Add the candied orange peel and chocolate chips and mix again until combined. Transfer the dough to a workspace and form the dough into a 12 inch [30.5 cm] long log. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in plastic and refrigerate until firm, about 2 hours. Position the oven rack in the middle of the oven, and preheat the oven to 350F [180C]. Line 3 baking sheets with parchment paper. Using a serrated knife, slice the dough log into ¼ inch [6mm], and place the rounds about 2 inches [5 cm] apart on the prepared pans. Bake, one batch at a time, until the edges are very light golden brown and the centers are still pale, 14 to 16 minutes, rotating the pan halfway through baking. Move the pans to wire racks and let cool completely. Store in an airtight container.

Pecan Tarlets

I have loved the GBBO from the first time I watched it, which surprised me to no end, but we just finished watching the most recent season, and I will come back for more next year if there is one. It has inspired my spouse to bake, and this recipe graced our Thanksgiving dessert table. Yield: 9 tarts For the Pastry Shells: ⅔ cup/151 grams unsalted butter, softened, plus more for the pan 4 ounces/114 grams cream cheese, softened 1⅓ cups/160 grams pastry flour (or 1⅓ cups/171 grams all-purpose flour) ½ teaspoon fine sea or table salt For the Filling: 1 large egg ¾ cup/165 grams packed brown sugar 1 tablespoon melted unsalted butter 1 teaspoon vanilla extract ½ teaspoon honey ¼ teaspoon ground nutmeg ⅔ cup/79 grams very finely chopped pecans Step 1 Prepare the pastry: Beat softened butter and cream cheese in a large bowl with an electric mixer or by hand until thoroughly combined. If flour is clumpy, sift it into the bowl, then add salt. (Otherwise, simply add flour and salt.) Mix on low speed to combine into a pliant pastry dough (it will be somewhat sticky), then turn out onto a sheet of plastic wrap. Use the wrap to press the dough into a square, then wrap and refrigerate until firm, at least 1½ hours. Step 2 Prepare the filling: In a medium bowl, beat egg with an electric mixer or by hand. Add the brown sugar, melted butter, vanilla, honey and nutmeg and mix until well combined, then stir in the pecans. Step 3 Make the tarts: Heat oven to 325 degrees. Grease 9 cavities of a mini tart pan or standard muffin tin with butter. Divide chilled dough into 9 even pieces and place 1 in a buttered cup. Press the dough against the bottom and side to form a shell. This may take a moment. Repeat with the remaining 8 pieces of dough. Be careful to smooth out any cracks, tears or holes in your pastry as you fill the pan. Step 4 Divide pecan filling among pastry shells, filling each no more than three-quarters of the way. Be careful not to overfill. Step 5 Bake tarts until browned and set, 27 to 32 minutes. Cool in the pan for 20 minutes, then carefully remove tarts from the pan, using a knife to ease them out. Serve!

Plum Torte

This is amazing, and when plums are in season, it would be worth making a few and freezing them for future use. My spouse made this for a family dinner, and it disappeared immediately, and we would have made a serious dent in another one had it been available. It calls for a springform pan, but he made it in a parchment lined layer cake pan and it came out easily. 1 cup all-purpose flour, sifted 1 teaspoon baking powder 1 pinch salt 3/4 cup sugar 1/2 cup unsalted butter, at room temperature 2 large eggs 10 to 12 Italian prune plums, pitted and halved lengthwise 1 pinch Turbinado sugar and ground cinnamon for sprinkling Heat the oven to 350° F. Whisk together the flour, baking powder and salt in a small bowl and set aside. In the bowl of a standing mixer or handheld beaters, cream the sugar and butter until very light and fluffy. Scrape down the sides of the bowl with a spatula. Add the dry ingredients and the eggs all at once, and beat until combined, scraping down the bowl once or twice. Spread the batter into an 8 or 9-inch spring form pan. Arrange the plum halves, skin side up, on top of the batter in concentric circles. Sprinkle the batter and fruit lightly with turbinado sugar and cinnamon (I use about 2 teaspoons of sugar and 1/2 teaspoon of cinnamon, but adjust these to your taste). Bake the torte for 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan on a rack for 10 minutes, and then release the spring and let it finish cooling just on the base. Once it's cool, serve as soon as possible. Or, you can double-wrap the torte in foil, put it in a sealed plastic zip lock bag and freeze (for up to one year!).

Hawaiian Shave Ice

I agreed with the rest of my traveling companions that we did indeed need to try Hawaiian shaved ice while we were in Maui for a wedding, but I have to say that I was not enthusiastic about it. I saw it more as a chore, an obligation rather than a cultural exploration. I was 100% wrong in every possible way. The first is that I wasn’t approaching it with an open mind. That can often be said of me, even as a young woman, and nothing about that has much improved with age. So good to be reminded of that and work to do better. The other is that this is an astoundingly delicious treat. Unlike snow cones, which I am not fond of, shave ice is made with finely shaved, not crushed, ice. This results in a powdery, fine consistency, like freshly fallen snow. It is more like kakigori, and the flavored syrup toppings, while looking garish, are delicious and fruity. The addition of a soft serve ice cream hidden in the center, or fresh fruit. I recently had kakigori in a fancy restaurant in Barcelona, with fresh strawberries and a crème anglaise and was reminded that while in Hawaii it is a fast food, it can be dressed up as a very elegant upscale dessert.

Rhubarb Tart

We have had an undredictable, largely grey and wet spring. One of the few things that emerged on time was rhubarb, and so not having yet settled on my go to rhubarb recipes, we are still looking. My spouse assembled this recipe, which as another baker pointed out, is actually 5 recipes that are then assembled. Thomas Keller is not a guy who cuts corners, and Bouchon is a gorgeous cookbook, but you whould definitely not tackle this if you have a tight time line from start to completion. Cured Rhubarb 15 young rhubarb stalks (about 2 lbs) 1/2 C (100 grams) superfine granulated sugar 1/4 C + 2 TBS (120 grams) grenadine (you can find grenadine in with the mixers in the adult beverages section of the market) Trim the rhubarb so that it will fit into a 9X13 inch baking dish lengthwise. Using a paring knife, pull-off the strings and any tough peel running the length of the rhubarb. Arrange the rhubarb in the baking dish. Sprinkle with sugar and drizzle with grenadine. Cover in plastic wrap and let cure for 24 hours, turning the stalks every 8 hours or so. When ready to use, allow to drain on paper towels first. Pate Sucree note: this makes enough for two tart shells, you will only need one. Wrap the second tightly in plastic and freeze for up to two months. 2 2/3 C (375 grams) all purpose flour 1/4 C + 3 TBS (46 grams) confectioner’s sugar PLUS 3/4 C + 1 TBS (94 grams) confectioner’s sugar 1/4 C plus 3 TBS almond meal/flour 8 oz (225 grams) unsalted butter at room temp. 1/2 vanilla bean split down the middle 1 extra large egg (56 grams) In a medium bowl sift in the flour plus the first 46 grams of confectioner’s sugar. Sift-in the almond flour, breaking up any lumps in the sieve. Whisk to combine and set aside. In the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer), add butter and cream on medium until it has the consistency of mayonnaise. Sift in the remaining confectioner’s sugar and mix on medium low until the mixture if fluffy (about 60 seconds). Scrape down the sides of the bowl and scrape the seeds from the vanilla bean into the mixture. Mix on low for 30 seconds to distribute evenly. Add dry ingredients in two additions, mixing for 15-30 seconds after each and until just combined. Scrape down the bowl to incorporate any ingredients that have settled on the bottom of the bowl. Add the eggs and mix on low for 15-30 seconds. Transfer the dough to a work surface. Using the heel of your hand, smear the dough and work it together. Divide the dough in half and form each into a 4X6 inch rectangle about 3/4 inches thick. Wrap each in plastic wrap and chill until firm (about 2 hours but as always, preferably overnight). Brown Butter Filling 1/2 C + 3 TBS (75 grams) almond flour/meal 1/2 C + 2 tsp all purpose flour 2 eggs (150 grams) 1 C + 1 TBS (210 grams) superfine granulated sugar 1/4 C + 1 TBS (75 grams) whole milk 1/4 C + 1 TBS (75 grams) heavy cream 3/4 C + 1 TBS (165 grams) brown butter Whisk together the almond and all-purpose flours, set aside. In the bowl of a stand mixer fitted with a paddle, combine the eggs and sugar and mix on medium for about 2 minutes. Reduce mixer to low, slowly add the milk and cream. Add the dry ingredients and mix on low for a few seconds until combined. With the mixer running, slowly add the brown butter and mix to combine. Transfer to a pastry bag. Almond Streusel Topping 3/4 C + 2 TBS (120 grams) all purpose flour 1 C + 1 TBS (120 grams) almond flour 1/2 C + 2 TBS (120 grams) granualted sugar 1/4 tsp kosher salt 4.2 ounces (120 grams) cold unsalted butter, cut into 1/4 inch pieces Combine the all-purpose and almond flours, sugar and salt in a bowl. Whisk to break-up lumps. Add the butter and toss to coat the pieces. Work the mixture with fingertips breaking the butter into pieces no larger than 1/8 inch and combining it with the flour mixture. Transfer the streusel to a covered container or resealable plastic bag. Refrigerate for at least two hours (can be frozen up to 1 month). Preheat oven to 325 degrees Spread the streusel in an even layer on a sheet pan. Bake for about 12 minutes, turning the streusel with a metal spatula every 4 minutes until it is golden brown and dry. Place pan on cooling rock, allow to cool completely. Pour the streusel into a food processor and pulse to the consistency of brown sugar. To Assemble Preheat oven to 350 degrees Pipe enough of the filling into the crust to cover the bottom with a 1/4 inch-thick-layer and spread it evenly with a small offset spatula. Arrange the rhubarb, rounded side-up on top of the filling, running lengthwise in the pan. Pipe the fillings around the stalks, filing in any gaps, then spread any remaining filling over the top of the rhubarb (it may not be completely covered). Bake for 40 minutes, rotate the pan. Reduce the oven temp to 325 degrees and bake for an other 10-15 minutes until the filling is set and golden. Set the pan on a cooling rack and cool completely.

Slab Apple Pie

My best baking friend gave me a special pan to make slab pie with and my husband bakes this for us all last weekend. It is somewhere between and apple pie and a poptart, and is espeically recommended if you are a fan of the crust. ALL BUTTER CRUST: One quarter sheet pan (9x13-inch with a 1-inch tall rim) 2 1/2 cups + 2 tablespoons all purpose flour 16 tablespoons unsalted butter, cubed and frozen for 20 minutes 1/4 teaspoon kosher salt 1/2 cup ice water APPLE FILLING: 3 to 4 pounds (6 -7 large) apples (see Recipe Notes below) 1/3 cup packed light brown sugar 2 tablespoons all purpose flour 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon kosher salt 2 tablespoons cold unsalted butter, cut into pieces 1 tablespoon heavy cream or whole milk 2 tablespoons sparkling or granulated sugar PREPARE THE CRUST: In a food processor, pulse the flour, butter and salt until the butter is in small pieces coated with flour, about 15 times. Add the ice water all at once and process until the mixture almost forms a ball. Form the dough into a 6x4-inch rectangle using plastic wrap and a bench scraper to firmly press the dough into a cohesive form. Wrap tightly and refrigerate for a minimum of 4 hours. Remove the dough from the refrigerator and allow it to warm slightly (not too much!) Divide the dough into two pieces, one slightly larger than the other. Roll out the larger piece to 11x15-inches and place it into the quarter sheet pan, pressing it into the corners of the pan and allowing the excess to drape over the sides. Refrigerate. Roll out the second piece of dough to 10x14-inches, place it on a lightly floured sheet of parchment, and refrigerate. Preheat the oven to 400 degrees F. If you have one, place a baking stone or an inverted larger baking sheet on the center rack to heat. If you don't have one, don't worry about it. PREPARE THE FILLING: Line a large bowl with a very clean thin cotton kitchen towel or a double layer of cheesecloth. Place a box grater in the bowl and grate the apples, including the peel, right down to the core, right into the towel. Dispose of the cores. Twist the towel for a powerful squeeze, extracting the juice. This helps avoid a wet-bottomed pie. Capture all of the delicious apple juice in a glass and drink up after all of that hard work. That freshly squeezed apple juice will taste AMAZING, so don't throw it out! Empty the squeezed dry, grated apples out of the towel into the bowl. Add the brown sugar, flour, lemon juice, cinnamon, ginger, nutmeg and salt. Stir well (or mix with clean hands). Take the bottom crust out of the refrigerator. Pile the filling into the center and gently spread out the apples to fit the pan. Scatter the button over the top of the filling. With scissors, trim the crust to about 1/2 inch over the edge of the pan. Tuck the bottom crust edge up and over the top crust, and fork crimp. Chill for 20 minutes. Brush the surface of the pie with the cream and dust liberally with the sugar. Slash one or two vents and slide the pan into the hot oven (on top of the hot stone or baking sheet, if using). Bake for 40 to 45 minutes, until the filling is bubbling and the crust is deeply browned. If the crust gets too dark, tent the pie with foil. Cool for 10 minutes or more before slicing and serving.

Biscoff-Like Cookies

My spouse came home from a vacation that invovled airplane travel and decided to try to make the cookie that they hand out with the drink service. I was a bit sceptical, but these were really quite good. 2 cups (10oz/282g) all-purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup (8oz/225g) butter, at room temperature 1/2 cup (4oz/115g) sugar 1/4 cup (1 1/2oz/42g) brown sugar 1 teaspoon vanilla extract In a medium-sized bowl, mix together flour, spices, baking soda, baking powder, and salt. In a separate large bowl, cream together the butter, sugar, and brown sugar with an electric mixer on low speed. Add in the vanilla extract. Gradually blend the flour mixture into the butter mixture until it is well combined. The dough may feel dry and crumbly. Bring the dough into a ball, cover, and chill for a minimum of 1 hour. When the cookie dough is chilling preheat the oven to 350°F (180°C) then grease and line 2 cookie sheets, set aside. Once chilled, roll the dough out to 1/4 inch thickness. Cut out your cookies using the cookie cutter and carefully transfer to your prepared baking sheet 1 at a time using, and offset spatula (this ensures the cookies keep their shape) Bake for 12-15 minutes until golden and brown. Remove from the oven and all to fully cool on a cooling rack. These will keep covered in an airtight container and stored at cool room temperature for up to 10 days.

Old Fashioned Coconut Cake

We had out of town guests that we were less than ideally prepared for, and my husband was able to make and assemble this after work and before dinner. Absolutely delicious in an over the top celebratory kind of way. 3 cups (360g) King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon cardamom 1/2 teaspoon salt 3/4 cup (213g) cream of coconut (e.g., Coco Lopez brand) 1/4 cup (57g) water 2 teaspoons vanilla extract 24 tablespoons (339g) unsalted butter, at room temperature 2 cups (396g) granulated sugar 6 large eggs, at room temperature Frosting 1/4 cup (60g) coconut milk 2 teaspoons vanilla extract 16 tablespoons (226g) unsalted butter, at room temperature 5 1/2 to 6 cups (622g to 678g) confectioners' sugar 1/16 teaspoon salt Soak 1/2 cup (120g) coconut milk 2 teaspoons vanilla extract Filling 2 cups (170g) shredded coconut, sweetened 1/2 cup (113g) heavy cream 1/2 cup (120g) frosting (from above) Garnish 2 cups (170g) shredded coconut, sweetened Take your baking to the next level: Virtual classes Instructions Preheat the oven to 350°F with a rack positioned in the bottom third. Butter two 9” x 2” round cake pans and dust them with flour, shaking out any excess. To make the cake: Sift the flour, baking powder, baking soda, cardamom, and salt into a large bowl; set aside. In a large measuring cup or small bowl, stir together the cream of coconut, water, and vanilla; set aside. In the bowl of a stand mixer fitted with the flat beater (or in a large mixing bowl using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. With the mixer on low speed add the flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix until just combined, scraping down the sides and bottom of the bowl as necessary. Divide the batter evenly between the prepared pans (about 830g per pan) and smooth the tops with a spatula. Tap the pans firmly on the counter to remove any air bubbles. To bake the cake: Bake the cake layers for 35 to 40 minutes, until a toothpick or thin paring knife inserted in the center of a layer comes out clean. Let the cakes cool in the pan on a rack for 20 minutes, then invert them onto the rack and turn right side up to cool completely. Prepare the frosting, soak, and filling while the cake cools. To make the frosting: In a large measuring cup or small bowl, stir together the coconut milk and vanilla; set aside. In the bowl of a stand mixer fitted with the flat beater (or in a large mixing bowl using a handheld mixer), cream the butter on medium speed until light and fluffy, about 2 minutes. Gradually add 3 cups (339g) of the confectioners’ sugar then the coconut milk mixture. Mix on low speed until smooth and creamy, 1 to 2 minutes. Gradually add the remaining 2 1/2 to 3 cups (283g to 339g) confectioners’ sugar and the salt, beating until the frosting is light and fluffy, about 2 minutes. The frosting can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days; bring it to room temperature before using. To make the soak: In a measuring cup, stir together the coconut milk and vanilla; set aside. To make the filling: In a medium bowl, stir together the coconut and heavy cream. Let stand for about 10 minutes, then stir in 1/2 cup of the prepared frosting. Use immediately; the filling shouldn’t be prepared ahead. To assemble the cake: Level the tops of the layers with a serrated knife so they’re flat. Brush the cut side of the layers with the soak. Place one layer, cut side up, on a flat serving plate; you can keep the edges of the plate clean by sliding strips of parchment under the cake while you frost it. Spread the filling over the top of the layer. Place the second layer, cut side down, on top of the filling and frost the top and sides of the cake with the frosting. Sprinkle some of the sweetened shredded coconut on top of the cake and press the rest into the sides, covering the entire cake with coconut.

Ice Cream Sandwiches

My husband made these with our grandchildren in mind. It is on the Seriuous Wats website, but is also in Stella Park's cookbook of iconic American desserts, Bravetart. These are intense! 4 ounces unsalted butter, room temperature 5 ounces sugar 2 ounces brown sugar 1 1/2 teaspoons salt 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1 1/2 teaspoons instant espresso powder 2 teaspoons vanilla extract 4 egg yolks 5 1/4 ounces all purpose flour, sifted (use rice flour for gluten free) 4 ounces cocoa powder, sifted 6 ounces hot coffee 2 quarts vanilla ice cream, store bought or homemade Optional: a few tablespoons of neutral oil like safflower or coconut Directions Make the chocolate wafers: Preheat oven to 350° and line 2 sheet pans with parchment paper. With a hand or stand mixer, cream together butter, sugars, salt, baking soda, powder, espresso, and vanilla on medium speed. Mix for about two minutes, just until combined. Then (with the machine still running) add in the yolks, one at a time. During this process, shut off the mixer and scrape the bowl down with a rubber spatula once or twice. Reduce mixing speed to low and dump in the flour and cocoa all at once. Mix until the dry ingredients have fully incorporated. With the mixer still running on low, drizzle in the hot coffee a little at a time. About halfway through, stop the mixer and scrape the bowl down. Continue drizzling in the coffee to transform the dough into a paste. In the end, it should have a smooth cake-batter like consistency. If you notice any lumps, crank up the mixer speed to medium and beat until the lumps have disappeared. If a few remain, don't worry; they'll bake out. Divide the batter evenly between the two sheet pans (roughly 15 ounces each). Use an offset spatula or the back of a spoon to spread the batter into a thin layer; you don't need the batter to reach to the very corners, it only needs to cover a 10" by 14" area. Rap the sheet pans against the counter to help level the batter. Bake for about 7-10 minutes, or until the cookie-sheets have puffed up and become firm to the touch. Cool thoroughly. For greatest ease of handling, refrigerate or freeze the wafers before proceeding. If you're quite careful, it's not necessary, but it does make the process easier. Prepare the wafers: Line a 9" x 13" brownie pan with parchment paper. The paper should overhang the long sides by 4 inches or so. Use a knife to cut the two cooled chocolate wafers into 9 x 13" rectangles. Set aside the excess scraps. Fit one of these giant wafers, shiny side down, into the bottom of the parchment lined brownie pan. Once you've fitted it in, peel off the parchment paper stuck to the bottom. If the wafer cracks or breaks in any place, use some of the trimmings to patch up the hole. The wafers will meld together nicely just by pressing two pieces together firmly. Store the pan and remaining chocolate wafer in the freezer until needed. Fill the ice cream sandwich: If you're opting for homemade ice cream, you will want to use it immediately after it's finished churning in your ice cream maker. If you're using store bought, store it in the refrigerator for 30 minutes or until it has become soft and spreadable. In either case, spread the ice cream into the brownie pan, atop the first chocolate layer. Use a spoon or offset spatula to push the ice cream up into the corners of the pan, and to distribute it evenly. Invert the remaining frozen chocolate wafer onto a cutting board. Peel of the parchment paper and then place it shiny side up on top of the ice cream. Cover the wafer with a piece of parchment or plastic wrap, then use your hands to gently press the top wafer down and seal it against the ice cream. If you notice there are any thin or uneven places, gently push on the chocolate wafer to redistribute the ice cream below. Return the pan to the freezer and allow it to freeze for at least 12 hours before proceeding. Make your own waxed foil: Of course, you don't have to make wrappers. But it's fun and easy. Simply take a sheet of tin foil, shiny side up, and use a pastry brush or paper towel to coat it lightly with oil. Then press a sheet of parchment paper against the oiled surface of the foil. Use your fingers to smooth the parchment down, pressing out any air bubbles. If you have a bench scraper, that's also a good tool for removing air bubbles. Cut the newly formed wax/foil into 7" squares with scissors or an xacto knife. Repeat until you have 12 squares altogether. Set aside until needed. Cut the ice cream sandwiches: Pull the brownie pan from the freezer. Run a knife around the edges to loosen, then take hold of the overhanging parchment and lift the whole thing out. It may take a bit of tugging on one side, then the other. Transfer this giant ice cream sandwich to a cutting board. Use a large chef's knife to cut it into 12 pieces. It's easiest to first cut it into quarters, then to cut each quarter into three pieces. Wipe your knife clean with a hot, wet towel between slices for the cleanest cut. Store the sandwiches in an airtight container or, to make the most out of your ice cream sandwich nostalgia, wrap each in the prepared foil. Wrap the ice cream sandwiches: Remove half of the ice cream sandwiches from the freezer. Place each on the center of the foil or parchment square. Wrap much like you would a Christmas present: fold the long sides to the middle. Then at each edge, fold the short sides to the middle. Then fold the long sides. The foil will crease and stay in place without tape. Return to the freezer, and repeat with the other half.

Coconut Carrot Cake

My recommendation is that you watch the GBBO, preferrably binge watch a couple of seasons and then you will be ready to make this cake. Browning the butter and fussing with white chocolate for the frosting will not seem like a big to do. And you will be happy with both results. 17 tablespoons (8.5 ounces) unsalted butter, softened, plus more for pan 2 tablespoons honey 2 cups all-purpose flour 1/2 cup unsweetened shredded dried coconut 2 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 4 large eggs, at room temperature 1 3/4 cups granulated sugar 4 1/4 cups loosely packed grated carrots (about 1.1 pounds) 1 tablespoon finely grated, peeled ginger For Garnish: 1/4 cup pumpkin seeds For Frosting: 12 ounces blond chocolate (preferably Valrhona Dulcey) or white chocolate, coarsely chopped 1/2 cup plus 1 tablespoon heavy cream 1/2 cup granulated sugar 14.1 ounces full-fat cream cheese 1 1/4 teaspoons ground cinnamon To make the cake layers: In a medium saucepan over medium heat, cook the butter until the milk solids brown and the butter is golden, about 15 minutes, stirring occasionally and watching it closely toward the end to prevent scorching. Scrape the browned butter and milk solids into a small heatproof bowl, stir in the honey, and let cool completely. Meanwhile, set a rack in the middle of the oven and preheat the oven to 350 degrees. If your oven isn’t wide enough to accommodate two pans side by side, adjust two racks just above and below the middle. Butter the bottoms and sides of two 8-inch round cake pans, line the bottoms with parchment rounds, and wrap dampened cake strips (or undampened silicone ones) around the pans if you have them. (Note: They help keep the sides of the pan cool, allowing the sides and top of the cake to rise at the same speed, resulting in a level top.) In a large bowl, stir together the flour, coconut, baking powder, cinnamon, baking soda, and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar at medium-high speed until the sugar dissolves and the whisk begins to leave a trail as it mixes, about 3 minutes. With the mixer running, add the browned butter mixture in a steady stream and beat until blended. Add the flour mixture in three equal parts, beating at the lowest speed just until incorporated after each addition. Remove the bowl from the mixer and stir in the carrots and grated ginger with a large silicon spatula. Divide the batter evenly between prepared pans (about 26.5 ounces each) and level it with a small offset spatula. Bake until a wooden toothpick inserted into the centers comes out clean, about 35 minutes, rotating pans top to bottom after 20 minutes if they are on different levels. Set the pans on a wire rack to cool for 30 minutes. Leave the oven on. To make the garnish: Spread out the seeds on an unlined baking sheet in a single layer and bake until they are fragrant and the skins are golden brown, 8 to 10 minutes. Immediately transfer the toasted seeds to a plate to cool. To unmold cakes: Pressing firmly against the pans, run a small knife around the edges to loosen the cakes, invert onto wire racks, and remove the parchments. Invert the layers a second time onto the racks and let cool completely. (The cakes will keep, wrapped airtight, at room temperature for up to 2 days or in the freezer for up to 1 month. Thaw overnight in the refrigerator before using.) To make the frosting: In a medium heat-proof bowl set over a medium saucepan filled with 2 inches of barely simmering water, melt the chocolate, stirring occasionally with a silicone spatula. Meanwhile, in a small saucepan over low heat, heat the cream and sugar until the sugar dissolves, stirring constantly. Remove the bowl of melted chocolate from the pan and add the hot cream mixture, cream cheese, and cinnamon. Blend with an immersion blender (or in a food processor fitted with the metal blade) until smooth. You will have about 4 cups of frosting. Refrigerate for about 30 minutes before using to allow to thicken. (The frosting will keep, wrapped airtight, in the refrigerator for up to 2 days. Whisk chilled frosting until smooth before using.) To assemble the cake: With a large serrated knife, trim away the thin, soft crusts from the tops of the cakes. Dab a bit of frosting in the center of a serving plate to prevent the cake from sliding and center a cake layer over it, cut side up. Slide wide strips of parchment paper beneath the cake on all sides to protect the plate. Put 1 cup (8.5 ounces) of frosting on the cake and spread it with a large offset spatula evenly over the cake, going just past the edge. Place the second layer on top, cut side down. Put 1 cup of frosting on top and again spread it evenly over the cake, going just past the edge. Cover the sides of the cake evenly with remaining 2 cups of frosting. Carefully slide the parchment strips out from under the cake. Arrange toasted pumpkin seeds along the top edge of the cake, pressing them gently into the frosting to secure them in place. Cover the cake with an aluminum foil tend, poking holes in the foil with a fork to prevent condensation, and refrigerate for at least 1 hour before serving. For Bundt cake version: This carrot cake also can be made in a 10-cup Bundt pan. Generously butter the pan, and pour in the cake batter. Bake on a rack in the lower third of a preheated 350-degree oven for 55 to 60 minutes. Remove pan to a rack to cool for 10 minutes, then invert the cake onto the rack to cool completely. Using a cake lifter, transfer the cake to a serving plate, and serve.

Hand Mixed Oatmeal Chocolate Chip Cookies

These cookies are hand mixed--which Genieveve Ko contends makes the cookies crisper on the edges and more tender in the middle. You also make them smaller, so they can let more people try them more times. I see them as a good recipe to take for a pandemic family trip, where you rent a house and cook for yourselves but you are at the mercy of what the kitchen has. You can buy a cookie sheet if need be (I never do this, but I should really look at how far the Airbnb is from a thrift store and a good market as much as gauging the view), but you are unlikely to buy a mixer. ¾ cup/100 grams all-purpose flour ½ teaspoon baking soda ½ teaspoon fine sea salt 8 tablespoons/114 grams unsalted butter, softened ½ cup/94 grams packed brown sugar ¼ cup/59 grams granulated sugar 1 large egg, at room temperature 2 tablespoons heavy cream or milk 2 teaspoons pure vanilla extract 1 ¼ cups/134 grams old-fashioned rolled oats 1 cup/189 grams semi-sweet chocolate chips ½ cup/63 grams chopped pecans or walnuts (optional) Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla. Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart. Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely.

Black and White Cookies

My youngest insisted that we make these, a signature New York City confection, after we held an event at our house that he always associates with these cookies. That is because the woman who usually hosts it, and co-hosted with us this year because of the need to have an outdoor space because of COVID and the rising number of cases amongst the vaccinated. Parenthetically, the only unvaccinated people we would consider dining with are those that are under twelve--the risk is just too high to be more flexible. Thses are a very good version of this classic cookie--even though I myself do not much care for them! Vanilla Fondant Icing Ingredients: 200 g confectioners sugar, sifted 1 tsp vanilla extract 30 g light corn syrup As needed water Chocolate Fondant Icing Ingredients: 200 g confectioners sugar, sifted ½ tsp vanilla extract 35 g light corn syrup 30 g black onyx cocoa powder As needed water Black and White Cookie Ingredients: 125 g all-purpose flour 125 g cake flour ½ tsp baking soda ¾ tsp baking powder 1 tsp kosher salt 60 g sour cream 60 g whole milk ½ tsp lemon extract 1 tsp vanilla extract 30 g honey 113 g (1 stick) unsalted butter, softened 130 g brown sugar 2 eggs, room temperature Reserved vanilla icing Reserved chocolate icing Method Serves: 6-8 Vanilla Fondant Icing Method: Combine the sugar, vanilla, and corn syrup in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth. Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use. Chocolate Fondant Icing Method: Combine the sugar, vanilla, corn syrup, and cocoa powder in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth. Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use. Black and White Cookie Method: Preheat the oven to 350 °F. Prepare two sheet trays with silicone baking mats. Sift together the flours, baking powder, and salt into a bowl. In a separate bowl, combine the sour cream, milk, lemon extract, vanilla extract, and honey. Whisk well to combine. In the bowl of a stand mixer, combine the butter and sugar. Using a paddle attachment, cream the mixture together until well combined, light, and fluffy, about 4-5 minutes. Add one egg and mix until incorporated. Add the other egg and once again, mix until well combined. Scrape down the sides of the bowl. Alternate adding about ⅓ of the dry ingredients and wet ingredients, mixing well in between additions. Using a 4 oz ice cream scoop, add the batter to the prepared baking sheets. Make sure to leave 2 inches of space between each mound of batter. Bake for 12-15 minutes or until fully baked and lightly golden brown. Remove the cookies from the oven and allow them to cool on the sheet tray until completely cooled, about 30 minutes. Using a long offset spatula, add icing to one side of the cookies with the vanilla icing. Allow the icing to set, about 30 minutes. Make sure to ice the flat-side of each cookie. Using another offset spatula, ice the remaining half of the cookies with the chocolate icing. Allow the cookies to set completely, about 1-2 hours.

Triple Lemon Bundt Cake

We served this at an outdoor party recently, and were wowed by it--even without the finishing lemon glaze! 270 grams or 19 tablespoons (2 sticks plus 3 tablespoons) unsalted butter 130 grams or ½ cup (118 ml) 7 (to 11) egg yolks (see Baking Pearls, page 110 in Rose’s Baking Basics) 18 grams or 3 tablespoons, loosely packed lemon zest, finely grated (5 to 6 lemons) 242 grams or 1 cup, divided full-fat sour cream 2½ teaspoons (12.5 ml) pure vanilla extract 312 grams or 3 cups plus 2 tablespoons (sifted into the cup and leveled off) bleached cake flour OR 312 grams or 2¾ cups (sifted into the cup and leveled off) bleached all-purpose flour 312 grams or 1½ cups plus 1 tablespoon sugar, preferably superfine 10.1 grams or 2¼ teaspoons baking powder 2.7 grams or ½ teaspoon baking soda 3.7 grams or ½ plus ⅛ teaspoon fine sea salt FOR THE LEMON SYRUP Makes 200 grams/2⅔ cup/158 ml 95 grams or 6 tablespoons (89 ml) lemon juice, freshly squeezed and strained (about 2 lemons) 113 grams or ½ cup plus 1 tablespoon sugar FOR THE LEMON GLAZE Makes 141 grams/7 tablespoons/100 ml 115 grams or 1 cup (lightly spooned into the cup and leveled off) powdered sugar 21 grams or 4 teaspoons (20 ml) lemon juice, freshly squeezed and strained (1 lemon) 5 grams or 1 teaspoon unsalted butter, melted and cooled PREHEAT THE OVEN Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC. MISE EN PLACE Thirty minutes to 1 hour ahead, set the butter and eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC). With dish washing liquid, wash the lemons. Rinse, dry, and zest them. MAKE THE BATTER Into a 2 cup measure with a spout, weigh or measure the egg yolks. Add 60 grams/¼ cup of the sour cream and the vanilla, and whisk lightly until combined. In the bowl of a stand mixer fitted with the flat beater, add the flour, sugar, baking powder, baking soda, salt, and lemon zest and mix on low speed for 30 seconds. Add the butter and the remaining 182 grams/¾ cup sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes to aerate and develop the cake’s structure. The mixture will lighten in color and texture. Scrape down the sides. Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients smoothly. Scrape the batter into the prepared pan and smooth the surface evenly. (If using a 12 cup Bundt pan, first fill four cupcake liners two-thirds full (50 grams each) and then scrape the remaining batter into the pan.) BAKE THE CAKE Bake for 45 to 55 minutes (15 to 20 minutes for the cupcakes), or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed. The cake should start to shrink from the sides of the pan only after removal from the oven. Shortly before the cake is finished baking, make the lemon syrup. MAKE THE LEMON SYRUP In a small pan over medium heat, stir the lemon juice and sugar until dissolved. Cover it and set it aside. APPLY THE SYRUP AND COOL THE CAKE As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire cake tester, and brush it with about one-third (66 grams/50 ml) of the syrup. Cool the cake in the pan for 15 minutes. Invert the cake onto a serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and then cover with plastic wrap. At least 1 hour before serving, apply the lemon glaze. MAKE THE GLAZE Into a small bowl, sift the powdered sugar. Add the lemon juice and stir until all the sugar is moistened. Stir in the butter. Whisk the glaze until completely smooth. When you lift the whisk, the mixture should drop thickly and pool for a few seconds before disappearing smoothly into the surface. If necessary, add more lemon juice by the drop to thin the glaze. If the glaze is too thin, whisk in more powdered sugar. Cover if not using at once. APPLY THE GLAZE Use a teaspoon to drizzle the glaze onto the cake. You can also pipe the glaze, or even pour it over the top, allowing it to cascade down the sides.

Apple Bundt Cake

Here we are, in the heart of fall, and an apple cake that highlights all the assets of apples is a treasure, and this is exactly that. We did not serve with the caramel sauce and omitted the walnits and it was still spectacular. 50 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs) 100 grams or 1 cup walnut halves 300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour 5.5 grams or 1 teaspoon baking soda 6 grams or 1 teaspoon fine sea salt 4.4 grams or 2 teaspoons ground cinnamon 4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced 269 grams or 1 1/4 cups (296 ml) canola or safflower oil 200 grams or 1 cup granulated sugar 163 grams or 3/4 cup light brown sugar 2 teaspoons (10 ml) pure vanilla extract Caramel Sauce and Glaze (optional) The pan must be a minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity, or a 12 cup Bundt pan, coated with baking spray with flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray with flour Step 1 Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC. Step 2 Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC). Step 3 TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse. Step 4 In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Step 5 Peel, core, and cut the apples into 1/8 to 1/4 inch dice. Make the batter: Step 6 Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended. Step 7 Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl. Step 8 Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan. Bake the cake: Step 9 Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. Cool the cake: Step 10 Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours. Step 11 Drizzle Caramel Sauce and Glaze over the cake after unmolding.