#milkbarstore

[sixtwothree]

Dirt cake by milkbarstore. Chocolate cake, classic milk soak, chocolate crémeux, and dirt made of crushed chocolate sandwich cookies and chocolate crumbs. Topped with chocolate frosting, more chocolate dirt, and gummy worms.

Source: x

[cocobytesthebigapple]

Cake display at late night stop at Milk Bar, NYC

[caronte-recipe-book-from-web]

Pineapple Upside-Down Layer Cake

1. Coconut Cake

INGREDIENTS 115g unsalted butter (softened - 1 stick - 8 tablespoons) 260g sugar (1 1/4 cups + 1 tablespoon) 50g packed light brown sugar (3 tablespoons + 1 teaspoon) 3 eggs 110g buttermilk (1/2 cup) 75g grapeseed or other neutral oil (1/2 cup) 5.5g vanilla extract (1 1/4 teaspoon) 185g cake flour (1 1/2 cups) 5g baking powder (1 1/4 teaspoon) 4g kosher salt (1 teaspoon) 150g shredded unsweetened coconut (1 1/2 cups)

YIELDS: 1 quarter-sheet pan of cake

METHOD

STEP 1 - Heat the oven to 350°F. Pan-spray a quarter-sheet pan and line it with parchment paper, or just line it with a silicone baking mat.

STEP 2 - Combine the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through this process, and again at the end of it.

STEP 3 - Add the eggs, one at a time, beating on medium-high for 1 minute after each addition. After you add the last egg, scrape down the sides of the bowl, then beat on high for 4 more minutes. Scrape down the sides of the bowl again.

STEP 4 - Combine the buttermilk, oil, and vanilla extract and with the mixer on medium speed, stream them into the cake batter very slowly. It should take you approximately 3 minutes to add these liquids. Scrape down the sides of the bowl, increase the mixer speed to medium-high, and paddle for an additional 2 to 3 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogeneous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.

STEP 5 - Whisk together the cake flour, baking powder, and salt in a medium bowl.

STEP 6 - With the mixer on very low speed, slowly add the dry ingredients and mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl, then mix on low for an additional 45 seconds to make sure no lumps of cake flour get left behind.

STEP 7 - Add the coconut and mix until just combined.

STEP 8 - Pour the cake batter into the sheet pan and, using a spatula, spread the batter in an even layer in the pan.

STEP 9 - Bake for 30 to 35 minutes, rotating the pan front to back halfway through baking. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. If it doesn’t pass these tests, leave the cake in the oven for an additional 3 to 5 minutes.

STEP 10 - Let the cake cool in the pan on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

2. Maraschino Cherry Soak

INGREDIENTS 20g pineapple poaching liquid (1 tablespoon + 1 teaspoon from next recipe) 20g grenadine (1 tablespoon + 1 teaspoon) 10g buttermilk (2 teaspoons) 10g whole milk (2 teaspoons)

YIELDS: 60g (1/4 cup) of soak

METHOD

STEP 1 - Whisk everything together in a small bowl. Use immediately.

3. Poached Pineapple

INGREDIENTS 1 pineapple peeled and cored and quartered lengthwise 225g water (1 cup) 190g sauvignon blanc (the cheap stuff...3/4 cup + 2 tablespoons) 100g sugar (1/2 cup) 1 Thai long peppercorn (or a few white peppercorns) 2 green cardamom pods 0.5g vanilla extract (1/8 teaspoon)

YIELDS: 1kg - 1 pineapple’s worth

METHOD

STEP 1 - Heat the oven to 350°F.

STEP 2 - Lay the pineapple quarters flat in a large (approximately 3 1/2 -quart) Dutch oven.

STEP 3 - Whisk the water, wine, sugar, peppercorn, cardamom, and vanilla extract together and pour the liquid over the pineapple pieces. They should be almost completely covered with liquid, but it’s okay if some of the pineapple sticks out a little bit above the liquid.

STEP 4 - Cover the pot and bake for 2 hours. They’re done when they turn a deep yellow and you can slide a paring knife through them with ease.

STEP 5 - Remove the pineapple from the oven and let them cool completely before using in a recipe. Keep them stored in their poaching liquid, in the refrigerator. (Reserve some of the liquid for the maraschino cherry soak.) They will keep for up to 2 weeks.

4. Pineapple Upside-Down Frosting

INGREDIENTS 60g yellow cake mix (1/4 cup +1 tablespoon) 370g of the poached pineapple (12oz) 200g unsalted butter softened (1 3/4 sticks - 14 tablespoons) 115g confectioners’ sugar (1/2 cup + 3 tablespoons) 2g kosher salt (1/2 teaspoon) 0.5g citric acid (1/8 teaspoon)

YIELDS: 650g (3 cups) of frosting

METHOD

STEP 1 - Heat the oven to 250°F. Line a sheet pan with parchment paper or a silicone baking mat.

STEP 2 - Spread the cake mix on the lined sheet pan and bake for 20 minutes. Cool the toasted cake mix completely before using.

STEP 3 - Meanwhile, puree the cooled, poached pineapple in a blender and strain it through a fine-mesh sieve (discard the solids). Measure out 275g (1 1/4 cups) of the puree. If you don’t have enough, puree a little bit more until you get this amount. Set the puree aside.

STEP 4 - Combine the butter, confectioners’ sugar, salt, citric acid, and the cooled toasted yellow cake mix in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 6 to 8 minutes, scraping the bowl down once to make sure there are no butter lumps, until the mixture is smooth and fluffy.

STEP 5 - With the mixer on low, stream in the pineapple puree and continue creaming until the puree is fully emulsified and the frosting is smooth and fluffy again.

STEP 6 - Use the frosting immediately or store it in an airtight container in the fridge for up to 1 week. If you store it in the refrigerator, be sure to loosen it up before using, otherwise, it will be impossible to spread. The easiest way to do this is by putting the frosting in the bowl of a stand mixer fitted with the paddle attachment and beating it on medium speed for 3 to 4 minutes.

5. Yellow Cake Crumbs

INGREDIENTS 290g yellow cake mix (2 cups) 45g unsalted butter melted (3 tablespoons)

YIELDS: 335g (2 1/2 cups) of crumbs

METHOD

STEP 1 - Heat the oven to 300°F. Line a sheet pan with parchment paper or a silicone baking mat.

STEP 2 - Combine the yellow cake mix and the melted butter in a bowl and toss, using a spatula, until the mixture starts to come together and form small clusters.

STEP 3 - Spread the clusters on the lined sheet pan and bake for 20 minutes, tossing halfway through. Your kitchen should smell like buttery heaven. Break up the crumbs and toss them around while they are still warm. Cool the crumbs completely before using.

STEP 4 - The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

6. Cake Assembly

SPECIAL EQUIPMENT 16-inch cake ring 2 strips acetate (each 3 x 20 inches)

METHOD

STEP 1 - Put a piece of parchment paper or a silicone baking mat on the counter. Invert the cake onto it and peel off the parchment or mat from the bottom of the cake. Use the cake ring to stamp out 2 rounds from the cake. These are your top 2 cake layers. The remaining cake “scraps” will come together to make the bottom layer.

STEP 2 (LAYER 1, THE BOTTOM) - Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silicone baking mat. Use 1 strip of acetate to line the inside of the cake ring.

STEP 3 - Put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.

STEP 4 - Dunk a pastry brush in the maraschino cherry soak (or use a spoon) and give the cake a good, healthy bath of half of the soak.

STEP 5 - Spread one-half of the poached pineapple chunks in an even layer over the cake.

STEP 6 - Use the back of a spoon to spread one-fifth of the pineapple upside-down frosting as evenly as possible over the pineapple

STEP 7 - Sprinkle one-third of the yellow cake crumbs evenly over the frosting. Use the back of your hand to press them lightly into the frosting, anchoring them in place.

STEP 8 - Use the back of a spoon to spread one-fifth of the pineapple upside-down frosting as evenly as possible over the crumbs.

STEP 9 (LAYER 2, THE MIDDLE) - With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, to make a ring of acetate 5 to 6 inches tall, high enough to support the height of the finished cake. Set a cake round on top of the pineapple upside-down frosting (if one of your cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).

STEP 10 - Repeat the layering: soak, pineapple chunks, pineapple upside-down frosting, cake crumbs, and pineapple upside-down frosting.

STEP 11 (LAYER 3, THE TOP) - Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining frosting. Give it volume and swirls, or do as we do and opt for a perfectly flat top. Garnish the frosting with the remaining yellow cake crumbs.

STEP 12 - Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep, well wrapped in plastic, in the freezer for up to 2 weeks.

STEP 13 - At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate, and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. (Wrapped well in plastic, the cake can be refrigerated for up to 5 days.)

STEP 14 - Slice the cake into wedges and serve.

Source: https://milkbarstore.com/blogs/recipes/pineapple-upside-down-layer-cake#!

[caronte-recipe-book-from-web]

Iced Coffee Crème Brûlée Pie

1. DIY Dulce de Leche

INGREDIENTS ½ cup of dulce de leche

METHOD

STEP 1 - Fully submerge an unopened can of sweetened condensed milk on its side, label removed, in a large pot of water.

STEP 2 - Bring water to a boil, then simmer for 2 1/2 hours - maintaining 2 inches of water above the can at all times.

STEP 3 - Cool completely - I’m serious, completely - before opening.

2. Coffee Crème

INGREDIENTS 2 cups heavy cream ¾ cup sugar 9 egg yolks 2 Tbsp instant coffee 2 tsp water 1 tsp vanilla extract

METHOD

STEP 1 - Preheat the oven to 325f.

STEP 2 - Separate your egg yolks from egg whites, adding the yolks to a large bowl and reserving the whites for a future use (I like to make meringues with my leftovers.)

STEP 3 - In the same bowl that holds the yolks, add the sugar. Whisk everything together until sugar is fully saturated by the yolks and no dry spots remain. Then, continue to whisk vigorously for 30 or so seconds, you want the yolks to lighten a bit and easily stream off your whisk when lifted from the bowl. Set bowl aside.

STEP 4 - In a small bowl, add 2 tsp of water, then the instant coffee. Mix together until coffee is dissolved and no lumps remain, set this coffee concentrate aside.

STEP 5 - Tip: this next part requires some multitasking, so make sure the bowl the sugar/yolk mixture is in is secure. On the counter, coil a damp kitchen towel into a ring about the circumference of the base of your mixing bowl, then, nestle the bowl into the towel ring. The bowl shouldn’t touch the counter, but should be secured inside the ring. Now, your bowl should be much more stable and should allow you to whisk vigorously without having to stabilize the bowl with your other hand.

STEP 6 - Add heavy cream to a small saucepan and set over medium heat. Bring to a boil, mixing with a spatula regularly to prevent cream scorching on the bottom of the pan.

STEP 7 - Once the cream reaches a boil, turn off the heat and carry your saucepan over to the sugar/yolk bowl.

STEP 8 - Temper the egg yolks: Slooooowly stream your hot cream into your egg yolk mixture while whisking constantly and vigorously. Start by adding it tablespoon by tablespoon to slowly raise the temperature of the yolks without scrambling them. As you add more cream you can increase the speed at which you stream it in, but don’t rush it.

STEP 9 - Once all of your cream has been added and the mixture is fully homogenous, add your coffee concentrate and vanilla. Whisk to combine.

STEP 10 - Strain coffee crème through a fine mesh strainer so if there are any lumps they don’t make it into your pie.

STEP 11 - Proceed to assembly and baking.

3. Cookie Crust

INGREDIENTS 2cups of crushed cookie crumbs (from biscoff cookies) 4tbsp unsalted butter (melted) ¼cup heavy cream 1Tbsp sugar ½tsp salt

SPECIAL EQUIPMENT: 9.5x9.5x2inch pie dish

METHOD

STEP 1 - A food processor will make this a quick and easy job, so pulse your cookies into a fine sand until no large pieces remain and crumb size is uniform.If you aren’t using a food processor you can place your cookies into a ziploc bag and crush them into fine crumbs using a rolling pin. This will take more time and elbow grease but it’ll get the job done. Take care to check your crumbs to ensure you crush any large pieces you may have missed, any large leftover pieces in the mix may lead to the creme seeping through the crust while baking, and we don’t want that!

STEP 2 - Transfer cookie sand to a large bowl and add melted butter, salt, and sugar. Mix with hands until butter has saturated all of the cookies.

STEP 3 - Next slowly add your heavy cream tablespoon by tablespoon. You just need enough to bind your sand together so when pressed into a ball in your hand it holds its shape, but NOT so it gets sticky. So if you find your crust has reached this stage, don’t add any more cream.

STEP 4 - Remove about 2 tablespoons of your crust from the bowl and set aside. This is your emergency crust fund, if you end up with any gaps or holes when pressing your crust into the dish, you’ll be glad you set aside a little bit to seal them up.

STEP 5 - Transfer the rest of your crust to your dish and begin to press the crumbs into an even layer along the bottom and sides of the dish. I find it’s easiest to get the basic shape of the crust in with my hands, then use the back of a measuring cup to really press it down and create those crisp edges.Make sure to bring your crust all the way to the top edge of your dish. If you’ve made your crust right it should be sticky enough to hold its shape in the dish without being hard to handle. If using an oven safe glass pie dish like I do, I like to hold my pressed-in crust up to the light to make sure there are no holes where the light peaks through (if light comes through, so too will the custard). Use your emergency crust fund to seal, if any holes appear.

STEP 6 - Place the crust, uncovered, in the fridge while you preheat your oven to 350f.

STEP 7 - Once preheated, bake for 15 - 20 minutes, until crust has slightly puffed and surface looks dry.

STEP 8 - Remove from oven and cool to room temperature before using. I like to take the back of a spoon and press the crust into the walls and bottom of the dish while it’s still hot to smooth it out, and help combat any slumping that may have happened in the oven.

NOTE

Depending on the type of cookie it may affect the proportions of ingredients, see note on heavy cream within the recipe above.

Crust can be made several days ahead of time, stored well wrapped in the fridge.

4. Assemble & Bake

STEP 1 - Place cooled blind baked crust in its tin onto a baking sheet for ease of transfer to the oven.

STEP 2 - Spread ½ cup of dulce de leche along the bottom of your blind baked cookie crust, then, using a measuring cup to transfer (or pouring carefully from the bowl) pour your coffee crème over the top of the dulce, filling your crust to the brim. Since you’ve filled your crust to the tippy top the transfer to the oven may be tricky, so take your time.

STEP 3 - Place sheet and pie in oven to bake at 325 for 40 - 50 minutes, but, since ovens can vary wildly in their true temperature, don’t be scared if you end up baking your pie for closer to an hour. You will know your pie is done when the edges of your crème are barely set, but the middle still has some jiggle to it when you shake the pan. It’s a veeerryy specific jiggle we’re looking for, it shouldn’t look like there’s a molten lake of custard just beneath the surface of the creme, but it should still have some wobble. Think jello, not water balloon.

STEP 4 - Remove from oven once ideal jiggle is reached.

STEP 5 - Allow to cool on wire rack until totally room temperature (if you rush the cooling at this stage the creme may crack.)

STEP 6 - Then, cover entire pie well with plastic wrap and transfer to fridge to fully set, at least 6 hours but ideally overnight.

5. Brûlée

INGREDIENTS 3-4 tbsp sugar kitchen torch or broiler

METHOD

STEP 1 - Remove your well-chilled pie from the fridge, then sprinkle 2 tbsp of sugar evenly over the surface of the pie, avoiding the crust, where possible.

STEP 2 - Fire up that kitchen torch and begin to melt the sugar. Hold the torch 2 - 3 inches away from surface to get a sense for how strong the flame is, then move it closer to begin melting the sugar evenly across the surface.I like to melt the first 2 Tbsp of sugar but not let it take on a super dark color, then sprinkle an additional 2 Tbsp over top of that melted sugar, then let it rip and begin to caramelize the sugar all over until a uniform deep golden brown color is reached.

STEP 3 - After brûlée-ing, the top layer of your crème may have melted a little bit, so return pie to the fridge for 15 - 20 minutes before slicing and serving.

BROILER INSTRUCTIONS

Alternatively, you can use your broiler to caramelize the top: Sprinkle 3 Tbsp of sugar evenly over the top of your pie. Broilers are tricky and can vary in levels of heat, so to prevent scorching the crust cover the edges of the pie with tin foil, leaving the center creme exposed to the heat of your broiler. Turn your broiler on and ensure the rack is positioned so your pie will be at least 3 inches away from the heat. Place foil-ed pie onto rack and broil for 4 - 5 minutes, until sugar has caramelized all over.

Source: https://milkbarstore.com/blogs/recipes/iced-coffee-creme-brulee-pie#!

[caronte-recipe-book-from-web]

Banana Chocolate Hazelnut Cupcakes

1. Banana Cupcakes

INGREDIENTS 225g ripe bananas (2 medium) 85g unsalted butter softened (6 tablespoons) 200g sugar (1 cup) 1 large egg 110g buttermilk (1/2 cup) 90g grapeseed or other neutral oil (1/3 cup + 2 tablespoons) 85g whole milk (1/3 cup) 2g banana extract (1/2 teaspoon) 225g ap flour (1 3/4 cups) 3g baking powder (3/4 teaspoon) 3g baking soda (1/2 teaspoon) 2g kosher salt (1/2 teaspoon)

YIELDS: 1 dozen cupcakes, plus a few extras just in case.

METHOD

STEP 1 - Heat the oven to 350°F. Line a cupcake pan with cupcake liners.

STEP 2 - Put the bananas in a small bowl and use your hands to smoosh them into a mush.

STEP 3 - Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through this process, and again at the end of it.

STEP 4 - Add the egg and beat on high for 4 minutes. Scrape down the sides of the bowl.

STEP 5 - Combine the buttermilk, oil, milk, and banana extract and with the mixer on medium speed, stream them into the batter very slowly. It should take you approximately 3 minutes to add these liquids. Scrape down the sides of the bowl, increase the mixer speed to medium-high, and paddle for an additional 2 to 3 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogeneous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.

STEP 6 - Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

STEP 7 - With the mixer on very low speed, slowly add the dry mixture and mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl, then mix on low for an additional 45 seconds to make sure no lumps of AP flour get left behind. Add the banana mush and mix until just combined.

STEP 8 - Use a heaping ¼ cup to fill the cupcake liners two-thirds to three-quarters full. Do not overfill the liners or the cupcakes will overflow and sink in the middle. (If you have leftover batter, save it and after the first batch bakes, refill the cupcake pan with liners and repeat.)

STEP 9 - Bake for 25 to 30 minutes. The cupcakes will rise and puff, doubling in size, but will remain slightly buttery and dense. At 25 minutes, gently poke the edge of a few of the cupcakes with your finger: The cupcakes should bounce back slightly and the centers should no longer be jiggly. If they don’t pass these tests, leave the cupcakes in the oven for an additional 3 to 5 minutes.

STEP 10 - Let the cupcakes cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cupcakes can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

2. Chocolate Hazelnut Frosting

INGREDIENTS 40g 55% chocolate (1 1/2 oz) 110g unsalted butter softened (1 stick) 160g confectioners’ sugar (1 1/3 cups) 30g cocoa powder (1/4 cup) 2g kosher salt (1/2 teaspoon) 30g whole milk (2 tablespoons) 100g hazelnut praline paste (1/4 cup + 1 tablespoon) *Find 8-ounce tubs of Valrhona praliné on amazon.com. It is our hazelnut paste of choice.

YIELDS: 470g (2 cups) of frosting

BAKER’S TIP

Two cups is just enough to conservatively top each cupcake. If you LOVE a ton of frosting, feel free to double this recipe and you can pile the frosting up as high as you like!

METHOD

STEP 1 - Heat the chocolate in 10-second bursts in the microwave until melted and set aside to cool to room temperature.

STEP 2 - Combine the butter, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.

STEP 3 - With the mixer on its lowest speed, stream in the milk. Crank the mixer up to medium-high and beat for an additional 5 minutes, until the mixture is silky smooth and glossy. Scrape down the sides of the bowl.

STEP 4 - Stir the hazelnut paste into the cooled, melted chocolate and add it to the frosting. Mix the frosting on low until the chocolate-hazelnut mixture has fully combined and no streaks of chocolate remain.

STEP 5 - Use the frosting immediately or store it in an airtight container in the fridge for up to 1 week. If you store it in the refrigerator, be sure to loosen it up before using, otherwise, it will be impossible to spread. The easiest way to do this is by putting the frosting in the bowl of a stand mixer fitted with the paddle attachment and beating it on medium speed for 3 to 4 minutes.

3. Chocolate Crumbs

INGREDIENTS 200gsugar (1 cup) 200gap flour (1 1/2 cups) 120gcocoa powder (1 1/3 cups) 10gcornstarch (2 teaspoons) 8gkosher salt (2 teaspoons) 170gunsalted butter melted (1 1/2 sticks + 12 tablespoons)

YIELDS: 700g (5 cups)

METHOD

STEP 1 - Heat the oven to 300°F. Line a sheet pan with parchment paper or a silicone baking mat.

STEP 2 - Combine the sugar, flour, cocoa powder, cornstarch, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.

STEP 3 - Add the melted butter and paddle on low speed until the mixture starts to come together in small clusters.

STEP 4 - Spread the clusters on the lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.

STEP 5 - Let the crumbs cool completely before using. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

4. Assembly

INGREDIENTS 1 recipe banana cupcakes 1 recipe chocolate hazelnut frosting 140g chocolate crumbs (slightly over 1/2 a cup but crumb as you please)

METHOD

STEP 1 - Make sure the cupcakes have cooled completely.

STEP 2 - Top each cupcake with a dollop of chocolate hazelnut frosting and use a knife, small offset spatula, or spoon to give it volume and swirls. Garnish each cupcake with chocolate crumbs and serve immediately.

Source: https://milkbarstore.com/blogs/recipes/banana-chocolate-hazelnut-cupcakes

[caronte-recipe-book-from-web]

Cake Mix Coffee Cake

INGREDIENTS -The Cake 1 (15.25-oz) box yellow cake mix 1 (16-oz) tub sour cream 1 large egg -The Filling 1 (14-oz) can fruit drained (such as peaches) OR 1 (12-oz) bag frozen fruit defrosted OR 1 (21-oz) can fruit filling (such as cherry or blueberry) -The Topping 1/2 cup yellow cake mix reserved from above 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter melted

METHOD

STEP 1Heat the oven to 350°F. Grease a 9-inch square baking dish.

STEP 2 - Prep the cake: Measure out 1⁄2 cup of the cake mix and set aside for the topping. Combine the remaining cake mix, the sour cream, and egg in a medium bowl and beat until just smooth, with no lumps remaining.

STEP 3 - If you are using canned or frozen fruit, mix it into the batter and pour the mixture into the prepared pan. If you are using fruit filling, pour half the batter into the prepared pan, cover with the fruit filling, and top with the remaining batter.

STEP 4 - Prep the topping: Toss the reserved 1⁄2 cup cake mix with the cinnamon and butter in a small bowl until the mixture is crumbly and streusel-like. Sprinkle it evenly over the cake batter.

STEP 5 - Bake for 50 to 60 minutes, until the top is golden brown and a thin knife plunged into the center comes out clean or with a few traces of fruit filling. Cool completely in the pan before cutting into 2-inch squares and serving.

STEP 6 - Cover leftovers with plastic and refrigerate for up to 1 week. If you have time, throw slices in the toaster oven to make something exciting and new for breakfast

Source: https://milkbarstore.com/blogs/recipes/cake-mix-coffee-cake

[caronte-recipe-book-from-web]

Funnel Cake

INGREDIENTS 4 cups vegetable oil 1 cup flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt ¾ cup milk 1 egg 3 tablespoons vegetable oil And Confectioners’ sugar for dusting

METHOD

STEP 1 - Heat oil 350-375F in a small saucepot or saucepan. You’re looking for a size that will allow 4 cups of oil to be 2 inches deep.

STEP 2 - In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the milk, egg, and oil, whisking until batter is smooth.

STEP 3 - Load batter into a resealable bag, cut a small hole in the corner, and draw crazy loop-de-loops with the batter into the hot oil. Fry until the mass is golden brown on one side, about 90 seconds., Flip with a DRY spoon or flat sieve and fry until the other side is golden brown, about 1 minute. Remove from oil with a DRY spoon or flat sieve and drain on a paper towel-lined plate before dusting with 10x and serving.

STEP 4 - Remove from heat and cool fry oil down in pot overnight. Strain and store fry oil in sealed cool, dry place for your next FRY day.

Source: https://milkbarstore.com/blogs/recipes/funnel-cake

[caronte-recipe-book-from-web]

Gooey Chocolate Mug Cake

INGREDIENTS 2-1/2 tablespoons butter (melted) 2 tablespoons milk 2 tablespoons oil 1 teaspoon vanilla extract 1/8 teaspoon white vinegar 1 large egg 1/2 cup sugar 2 tablespoons light brown sugar 1/2 cup flour 1/4 teaspoon kosher salt 1/4 teaspoon baking powder 1/8 teaspoon baking soda Up to 1/2 cup any combo of fun stuff from your pantry (Think: chocolate chips! Butterscotch chips! Oats! Ground coffee! Marshmallows!) Up to 1/4 cup more fun SALTY stuff from your pantry (Think: pretzels! Potato chips! Ritz crackers!)

YIELDS: Makes 2 mugs worth

METHOD

STEP 1 - In a medium-size bowl, whisk together butter, milk, oil, vanilla, vinegar, and egg until combined. Whisk in sugars until combined. Whisk in dry ingredients until batter is smooth. Fold in the fun stuff .

STEP 2 - Divide the batter evenly over the two mugs. Microwave until the cake rises and puffs but is still gooey and glossy on top, 60-90 seconds.

STEP 3 - Remove the mugs from the microwave and garnish with other fun salty stuff.

Source: https://milkbarstore.com/blogs/recipes/gooey-chocolate-mug-cake#!