- ground cinnamon
- salt
- baking soda
- all-purpose flour
- vanilla
- dark brown sugar
- granulated white sugar
- water
- vegetable oil
- eggs
- ground nutmeg
- ground cloves
- ground ginger
- pumpkin pie spice
- vanilla extract
- granulated sugar
- unsalted butter
- unsweetened chocolate
- salt
- baking powder
- all purpose flour
Almond cake may be a simple and humble Italian dessert, but it’s also remarkably versatile and a natural make-ahead dessert.
Do not substitute low-fat or nonfat milk for the whole milk. Blanched almonds are almonds without their skin. Be careful not to overtoast the almonds or the cake will have a dry, crumbly texture. You can substitute 3 cups whole blanched almonds for the slivered; increase their oven toasting time to 11 minutes and their processing time to 30 seconds in step 2.
This recipe was published in our cookbook The Best Make-Ahead Recipe.
- salt
- baking powder
- whole milk
The heavy cream must be ice cold; if not, it won’t hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.
- Fruit Layer
- sugar
- table salt
- fresh raspberries
- Chiffon Layer
- boiling water
- Whipped Cream Topping
- sugar
- Crust:
- Filling:
- large egg yolks
- unflavored gelatin
- sugar
- heavy cream
- table salt
- green cr�me de menthe
- white cr�me de cacao
Most of the big snack companies sell some variation on a cream-filled, chocolate-covered cupcake. We love the concept, just not the artificial, bland flavors. Could we make cream-filled cupcakes from scratch at home? Here’s what we discovered:
Test Kitchen Discoveries
- Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake. A more traditional large-crumbed cake wasn’t sturdy enough to hold the cream and support the thick frosting.
- To fill the cupcake, cut a cone-shaped hole in the top of the cupcake, remove a portion of the interior, and fill the hole with cream. The frosting will cover any evidence of the hole.
- Add light corn syrup to the glaze so that it clings tightly to the cupcake and has a glossy texture.
Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.
- Pastry Cream
- heavy cream
- large egg yolks
- sugar
- table salt
- cornstarch plus 1 additional teaspoon
- vanilla extract
- Cupcakes
- baking powder
- table salt
- sugar
- large eggs
- milk
- vanilla extract
- Chocolate Glaze
- heavy cream
- light corn syrup
- vanilla extract
- Stonewall Kitchen Creamy Peanut Butter or Stonewall Kitchen Crunchy Peanut Butter
- granulated sugar
- brown sugar
- vanilla
- flour
- baking soda
- salt
- Stonewall Kitchen Strawberry Jam
- Cookie Crust:
- all-purpose flour
- confectioners sugar
- salt
- ice water
- Cheesecake Filling:
- sugar
- Stonewall Kitchen Pure Vanilla Extract
- eggs
- Stonewall Kitchen Wild Maine Blueberry Jam
- Stonewall Kitchen Chunky Peanut Butter
- brown sugar
- granulated sugar
- pure vanilla
- flour
- baking soda
- salt
If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid. When the hot cream mixture is added in step 3, the hot sugar syrup will bubble vigorously (and dangerously), so don’t use a smaller saucepan.
- water
- granulated sugar
- heavy cream
- table salt
- vanilla extract
- lemon juice from 1 lemon