Miss Baker

CookBook
INGREDIENTS
Brioche a Tete
YIELD: MAKES 2
5 tablespoons lukewarm milk + 4 Teaspoons Dry Yeast
510 grams AP flour, plus more for forming dough
1 tablespoon coarse salt
6 large eggs + Vanilla
1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds
1/4 cup superfine sugar
1 large egg yolk + 1 tablespoon milk

1.Place the milk and yeast in a small bowl; stir to dissolve.

2.Place the flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook
attachment; add yeast mixture knead, about 5 minutes. knead on medium speed until smooth
and elastic, about 10 minutes.
3.In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to
dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the
butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes
away from the sides of the bowl, and is elastic, 6 to 8 minutes.
4.Butter a large bowl let stand in a warm place until doubled in volume, about 2 hours.
5.Lift dough to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to
chill for at least 8 hours and up to overnight.
6. Butter two brioche molds. Divide dough in half. Shape
7. In a small bowl, whisk together egg yolk and milk. Brush dough with egg yolk mixture,
reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover
dough in both molds, cooking spray-side down and let stand in a warm place until doubled
in volume, 1 1/2 to 2 hours.
8.Preheat oven to 200- 220 bake until golden, about 15 minutes. Reduce temperature to 175
until deep golden brown, 20 to 25 minutes more.
 Soft and Chewy
Chocolate Chip
Cookies

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 340 grams) semisweet and/or milk chocolate chips
1.Preheat oven 175. In a small bowl, whisk together the flour and baking soda; set aside. In
the bowl of an electric mixer fitted with the paddle attachment, combine the butter with
both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt,
vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just
combined. Stir in the chocolate chips.
2.Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined
with parchment paper.
3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10
minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire
rack, and let cool completely. Store cookies in an airtight container at room temperature up
to 1 week.
 Blueberry Muffins
12 Jumbo Muffins
FOR THE CRUMB TOPPING
1 1/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
FOR THE BLUEBERRY MUFFINS (x1.5)
4 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 tablespoon baking powder
1 teaspoon salt
1 stick + 1 tablespoon unsalted butter, softened, plus more for tin
1 3/4 cup granulated sugar
1 large whole egg plus 3 large egg yolks
1 1/2 teaspoon pure vanilla extract
1 1/2 cup milk
3 cups fresh blueberries
DIRECTIONS
1. Make the crumb topping, Pour in melted butter and toss with a flexible spatula until large crumbs form.
2. Make the muffins: Preheat oven to 190.
3. Sift together flour, baking powder, and salt into a bowl.
4. With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
5. Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour
mixture and milk, beginning and ending with flour. Gently fold in berries by hand.
6. Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and
mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
7. Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire
rack 15 minutes before turning out muffins. Serve warm or at room temperature.
 Gingerbread People
INGREDIENTS
3 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoons ground ginger + 2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1 large egg
3/4 cup unsulfured molasses
DIRECTIONS
1. In a large bowl, whisk together flour, ginger, cinnamon baking soda, baking powder, and salt; set
aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses.
With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into
disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3
months (thaw before baking).
2. Preheat oven 175, Working with one disk at a time, place dough on lightly floured parchment paper,
and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking
sheets; freeze until firm, about 20 minutes.
3. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper.
Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather
scraps, briefly freeze, and re-roll.)
4. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets
halfway through. Transfer cookies to a wire rack to cool completely. Decorate cookies with white and milk
chocolate.
COOK'S NOTES
Make sure the disks of dough are well-chilled so they're easy to roll out thin. Roll from the center out, and
aim for an even thickness, stopping just short of the edge of the dough. A quick dip in flour will keep the
cookie cutter from sticking to the dough.
 Brown-Butter
Toffee Blondies
1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts (about 4 ounces)
1 cup toffee bits
DIRECTIONS
1. Preheat oven to 175. Butter a 22-by-33- cm baking pan. Line bottom of pan with parchment
paper; butter and flour parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from
heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a
wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment,
beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to
combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into
prepared pan.
4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not
overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting
board. Peel off parchment paper; cut blondies into suit shapes .
COOK'S NOTES
Blondies can be stored in an airtight container at room temperature for up to 3 days.
 Pecan Bars

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup powder sugar
2 teaspoons salt
2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
2 large eggs
1 1/2 cups packed light-brown sugar
1 tablespoon dark corn syrup or honey
2 cups pecans, coarsely chopped
1 cup sweetened flaked coconut
DIRECTIONS
Preheat the oven 190. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon
salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 22-by 33-cm pan. Place a
sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it
easier and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until
edges are golden.
Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking
powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour
mixture into egg mixture, then pecans and coconut.
Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while
still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.
 Yeast Dough
Use the dough to make Sugar Buns, Sticky Buns, and Monkey Bread.
YIELD: MAKES 1 3/4 POUNDS

INGREDIENTS
2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
1/4 cup warm water (100 to 110 degrees)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sugar
2 large egg yolks
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
1/3 cup sour cream
1 2/3 cups all-purpose flour, plus more for work surface
1 cup bread flour
1 teaspoon coarse salt
DIRECTIONS
1. In a small bowl, mix together yeast and warm water; set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on
medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time,
mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
3. Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add
yeast mixture.
4. In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined
and dough begins to pull away from the sides of the bowl and just begins to form a ball.
5. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes.
Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen
towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or
refrigerate overnight.
 Monkey Bread
1/2 cup (1 stick) unsalted butter, melted, plus extra for pan
3/4 cup packed light-brown sugar
2 teaspoons ground cinnamon
1 3/4 pounds Yeast Dough, room temperature
DIRECTIONS
1. Generously grease one Bundt pan with melted butter. Set aside. In medium bowl, combine
brown sugar and cinnamon. Sprinkle 2 tablespoons sugar mixture into prepared Bundt pan.
2. Cut dough into pieces. Roll into balls. Coat in melted butter, then roll in sugar mixture, and
place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in
bulk, about 1 hour.
3. Preheat oven to 175. Once dough has doubled in size, place in oven and bake for 30 to 35
minutes. Remove from oven and let cool in pan 15 minutes. Invert onto serving plate, and let cool
20 minutes more.
_______________________
Cream Cheese Frosting
250 grams cream cheese softened
1 stick butter
1 cup powder sugar
1 teaspoon vanilla
______________
Caramel Sauce
cup brown sugar
stick butter
cup cream
Vanilla+ salt
 Pate a Choux
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white
DIRECTIONS
1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon,
quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on
bottom of pan, about 3 minutes.
2. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1
minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your
finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Pastry Cream for Eclairs
INGREDIENTS
6 large egg yolks
1 large egg
3/4 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
3 cups milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
DIRECTIONS
1. Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and
flour; whisk until smooth and pale yellow. Set aside.
2. In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to
steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to
remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in
butter and vanilla. Strain through a fine sieve into a medium bowl.
3. Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap
directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days.
 Eclairs
Pate a Choux
Pastry Cream for Eclairs
Vegetable oil, for plastic wrap
1/2 cup heavy cream
225 grams semisweet chocolate, finely chopped
DIRECTIONS
1. Preheat oven to 220 with a rack in the center. Line two baking sheets with parchment paper
2. Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter; pipe out oblong
shapes, about 3 1/2 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals.
Gently run a fork dipped in water along each top, making straight lines to ensure even rising.
3. Cover one baking sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the
second sheet to the oven. Bake 10 minutes; reduce oven temperature to 175. Bake until golden
brown, 25 to 30 minutes more. Turn off oven; prop door open slightly to let steam escape. Allow
eclairs to dry in oven until centers are damp but no wet dough remain (test by cutting into the center
of one), about 15 minutes. Transfer to a wire rack to cool slightly. Raise heat back to 220 degrees and
repeat process with remaining batch. If serving immediately, fill eclairs while still warm so they can
take more cream; if filling at a later time, insert a skewer into one end, and move it around to expand
opening for cream; set aside.
4. Transfer pastry cream to the bowl of an electric mixer fitted with the paddle attachment. Beat
until smooth and softened. Fill a pastry bag fitted with a coupler and filling tip (Ateco No. 230) with
pastry cream. Insert tip into one end of each eclair; fill.
5. To make the glaze, heat cream in a small saucepan. Pour over chocolate in a small bowl. Let
stand until chocolate is melted, stir until smooth. Dip top of each eclair into glaze; let excess drip off
before turning over. Transfer to a wire rack to allow glaze to set. Serve, or store in an airtight container
in the refrigerator up to 1 day.
 Mini Chocolate Souffles
Servings 4

2 tablespoons unsalted butter, room temperature

1/3 cup granulated sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/8 teaspoon cream of tartar
155 grams bittersweet chocolate (70 percent cacao), melted
2/3 cup whole milk
1 tablespoon plus 1 1/2 teaspoons cornstarch
1/8 teaspoon salt
3 tablespoons creme fraiche or sour cream
Garnish: confectioners' sugar, for dusting
DIRECTIONS
1. Preheat oven to 200. Brush four 200 gram ramekins generously with the butter; coat with
granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar;
whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form,
about 5 minutes.
2. Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a
simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate).
Whisk in yolks and creme fraiche. Gently fold in egg whites.
3. Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until
souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.
COOK'S NOTES
Batter can be prepared up to 3 hours ahead.
 Chocolate-Caramel
INGREDIENTS Cream Pie
All-purpose flour, for surface
1/2 recipe Pate Brisee
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
113 grams bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
4 large egg yolks
1 teaspoon pure vanilla extract
Caramel Whipped Cream, for topping
Caramel Crunch, for garnish
DIRECTIONS
1. On a lightly floured work surface, roll pate brisee to Fit into a 23 cm pie dish. Trim edges, leaving a 1-
inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick
bottom of dough with a fork. Refrigerate for 30 minutes.
2. Preheat oven to 190. Line dough with parchment paper, and fill with pie weights or dried beans. Bake
until edges begin to look dry, 15 to 20 minutes. Carefully remove weights and parchment. Bake until crust is
darker around edges and bottom looks dry, 15 to 20 minutes more. Let cool completely on a wire rack.
3. Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium
saucepan over medium-high heat, stirring occasionally, until chocolate melts. Add sugar mixture and whisk
to combine.
4. Whisk yolks in a medium bowl until combined. Pour in 1 cup milk mixture in a slow, steady stream,
whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring
constantly, until it just begins to bubble, 1 to 2 minutes.
5. Remove from heat, and stir in vanilla. Pour custard into crust. Press plastic wrap directly on surface of
custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
6. Spread caramel whipped cream over filling. Serve immediately or refrigerate within 2 hours. Just before
serving, sprinkle caramel crunch over top.
Pate Brisee YIELD: MAKES ENOUGH FOR 2 9-10-INCH TARTS
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
DIRECTIONS
1. Pulse flour and salt in a food processor to combine. Add butter, pulse until mixture
resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water
over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too
dry, add up to 1/4 cup more water, 1 tablespoon at a time, and pulse to combine.
2. Turn out dough onto a floured surface and divide dough in half, then shape into disks.
Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be
frozen up to 1 month; thaw overnight in refrigerator before using.)
Caramel Whipped Cream YIELD: MAKES 4 CUPS
1/2 cup sugar
2 tablespoons water
Salt
2 1/2 cups cold heavy cream
DIRECTIONS
1. Prepare an ice-water bath. Heat sugar, water, and a pinch ofsalt in a medium saucepan
over medium-high heat, stirring until sugar dissolves.
2. Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1
cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until
smooth (caramel will bubble).
3. Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool,
stirring occasionally, until cold, about 20 minutes.
4. Whisk remaining 1 1/2 cups cream in a large bowl until soft peaks form. Gently fold
caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.
 Old-Fashioned Raised Doughnuts
YIELD: MAKES 9

1/2 cup whole milk, warmed to 110 degrees

1/2 cup granulated sugar
1 1/2 teaspoons active dry yeast
1 large egg, room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for bowl
Vegetable-oil cooking spray
1. Combine milk, 2 teaspoons sugar, and the yeast in a small bowl, and let stand until
foamy, about 10 minutes. Whisk egg, water, and vanilla in a bowl.
2. Combine flour, cinnamon, salt, and remaining sugar in the bowl of a standing mixer
fitted with the paddle attachment. With mixer on low speed, add yeast mixture, egg mixture,
and butter, beating until just combined. Switch to the dough hook, and beat on medium
speed until dough forms a ball, 18 to 20 minutes. Place dough in a large buttered bowl, and
cover tightly with plastic wrap. Refrigerate overnight.
3. Line a baking sheet with parchment paper, and coat parchment with cooking spray. On a
lightly floured work surface, roll dough Cut out rounds Coat another piece of parchment with
cooking spray, and cover doughnuts. Let rise in a warm place for 1 hour.
Fry, turning them as they cook, until golden brown, 1 to 2 minutes total.
 Vanilla Cream-Filled Doughnuts
YIELD: MAKES NINE 4-INCH DOUGHNUTS

INGREDIENTS
1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
2/3 cup milk, room temperature
3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
1 1/3 cups sugar
2 teaspoons coarse salt
3 large eggs
7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
Canola oil, for frying
6 tablespoons heavy cream
Pastry Cream, chilled
DIRECTIONS
1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until
yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together,
about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each
addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2
inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover
with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350
degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them.
Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes
more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
5. Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return
doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
6. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set
aside.
7. Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.
 Apple-Cognac Crumb Cake
FOR THE APPLE TOPPING
1 tablespoon unsalted butter
1/2 cup sugar
3 medium baking apples, such as Empire, peeled, cored, and cut into 1/2-inch-thick wedges
1/4 cup water
FOR THE CRUMB TOPPING
1 3/4 cups all-purpose flour (not self-rising)
1/2 cup granulated sugar
1/3 cup dark-brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, melted
FOR THE CAKE
1 cup all-purpose flour (not self-rising)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup creme fraiche
1 large egg
1 large egg yolk
1 tablespoon water
DIRECTIONS
1. Preheat oven to 165. Spray 20 cm-square baking pan with nonstick cooking spray. Line pan with parchment paper, Spray parchment
paper with cooking spray.
2. Make the Apple Topping: In a medium skillet, melt butter over medium-high heat. Continue cooking until butter becomes golden brown
and fragrant. Reduce heat to medium and add sugar, 1/4 cup water, and apples. Cook until apples have softened slightly and liquid is
thick and syrupy, about 5 minutes
3. Make the Crumb Topping: In a medium bowl, whisk together flour, both sugars, cinnamon, and salt. Add melted butter and, using your
fingers, mix together to form large crumbs; set aside.
4. Make the Cake: In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer
fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add creme fraiche, egg, yolk, and
water; mix until well combined. Add flour mixture and mix until well combined.
5. Pour cake mixture into prepared baking pan. Top with apples and their liquid to cover; sprinkle evenly with crumb topping. Transfer to
oven and bake until a tester inserted into the center of cake comes out clean, about 55 minutes. Remove from oven and let cool
completely before serving.
 Buttermilk Waffles

2 cups all-purpose flour (spooned and leveled)

2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron
DIRECTIONS
Preheat oven to 135; set a rack on a baking sheet, and place in oven. In a medium bowl,
whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl,
whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is
combined.
Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron
(amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if
necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer
to rack in oven to keep warm; repeat with remaining batter.
COOK'S NOTES
Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender
results, don't overmix it -- there should still be some lumps.
 Fudgy Brownies

1 cup (2 sticks) unsalted butter, plus more for dish

2/3 cup all-purpose flour, plus more for dish
1/2 teaspoon salt
340 grams good-quality semisweet chocolate, coarsely chopped
1 1/4 cups packed light-brown sugar
4 large eggs
1 tablespoon pure vanilla extract
DIRECTIONS
1. Preheat oven to 190. Butter a 23-by-33-inch baking dish. Dust with flour, and tap out excess;
set aside. Whisk together flour and salt in a small bowl; set aside.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let
cool completely.
3. Meanwhile, put sugar and eggs into the bowl of an electric mixer fitted with the whisk
attachment. Beat on high speed until pale, about 3 minutes. Reduce speed to low. Beat in chocolate
mixture and the vanilla. Add flour mixture, and beat until just combined.
4. Spread batter evenly into prepared dish. Bake until top has cracked, center is just firm to the
touch, and a cake tester inserted into center comes out with moist crumbs, 25 to 30 minutes. Let
cool completely in dish on a wire rack. Cut into squares.
VARIATIONS
Martha used an 8-by-8-inch baking pan, lined with parchment paper (2 sheets, each cut into a 16-
by-8-inch rectangle), brushed with butter and dusted with cocoa powder.
FOR THE BROWNIES Turtle Brownies
1/4 cup (1/2 stick) unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup sugar
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
FOR THE TOPPING
1 cup sugar
1/3 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 cup coarsely chopped toasted pecans (about 4 ounces) and Chocolate Chips
DIRECTIONS
Preheat oven to 165. Line a buttered 20 cm square baking dish with foil or parchment paper.
Make batter: Put chocolate and butter in a medium heatproof bowl stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in another medium bowl; set aside.
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed
until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce
speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few
crumbs but is not wet, 27 to 30 minutes.
Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring,
until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet
pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5
to 7 minutes.
Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof
spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour. Add
Chocolate Chips and Pecan
 Healthy Oatmeal
Cookies

1/2 cup whole-wheat flour (spooned and leveled)

1/2 cup all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/3 cup vegetable oil
2/3 cup packed dark-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup rolled oats (not quick-cooking)
1/4 cup dried currants or raisins
cup walnuts
DIRECTIONS
Preheat oven to 175. In a medium bowl, whisk together flours and baking powder; set
aside.
In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to
combine; mix in oats and currants.
Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined
with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes,
rotating sheets halfway through.
Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.
COOK'S NOTES
Store in an airtight container at room temperature, up to 5 days.
 Sweet Morning Buns

4 tablespoons unsalted butter, room temperature, plus more for pans, plastic wrap, and
brushing
1/2 cup granulated sugar, plus more for pans and tossing
1/2 cup packed light-brown sugar
1 teaspoon finely grated orange zest
1 teaspoon ground cinnamon
1/4 teaspoon coarse salt
Buttery Yeast Dough
All-purpose flour, for dusting
DIRECTIONS
Butter 20 cups of 2 standard muffin tins; dust with granulated sugar, tapping out excess. In a
bowl, combine both sugars, zest, cinnamon, and salt.
Divide chilled dough in half. Roll out one half (keep other half refrigerated) on a lightly floured
surface into a 12-by-7-inch rectangle. Spread half of butter over dough, leaving a 1/4-inch
border. Sprinkle with half of cinnamon mixture (it will seem like a lot), patting to adhere.
Starting on a long side, roll dough into a cylinder. Pinch edges to seal; trim ends. Cut into 10
disks. Place, cut-side down, in prepared tin. Repeat with remaining dough and filling. Drape
with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 2 hours.
Preheat oven to 375 degrees. Bake until golden brown, about 13 minutes. Brush tops with
butter; toss rolls in granulated sugar. Let cool slightly on a wire rack before serving.
COOK'S NOTES
Make-ahead: You can prepare all of this recipe ahead: Place formed buns in baking pan; cover
tightly with buttered plastic wrap, then foil; and freeze for up to 1 month. When ready to use,
thaw, then let rise as directed.
 Buttery Yeast Dough
INGREDIENTS YIELD: MAKES 2 POUNDS, 6 OUNCES

1 3/4 cups all-purpose flour

1 3/4 cups bread flour
2 teaspoons coarse salt
1/4 cup warm water
1/3 cup sugar
1 package (2 1/4 teaspoons) active dry yeast
6 large eggs, room temperature
1 teaspoon finely grated lemon zest
1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus
more for plastic wrap
DIRECTIONS
Whisk together both flours and salt. In the bowl of a mixer, combine
warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high
speed with a dough hook until dough pulls away from sides of bowl,
about 5 minutes.
Beat in butter, one piece at a time; continue beating until fully combined
and dough is silky but still sticky, about 5 minutes more. Cover with
buttered plastic wrap; let rise in a warm spot until doubled in bulk, about
1 hour.