AG Cookbook

Cakes, andCookies, Confections

Table of Contents Cakes 1.

Cronin’s Confetti Cake

2.

Cake Pops

3.

Molten Lava Cake

4.

Simple White Cake

Cookies 1.

Snickerdoodle Cookies

2.

Chocolate Orange Sugar Cookies

3.

Chocolate Crinkle Cookies

4.

Chocolate Chip Cookies

Confections 1.

Dulce de Leche Brownies

2.

Chocolate Macarons

3.

Red Velvet Brownies

4.

Lemon Bars

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Cronin’s Confetti Cake From the kitchen of: Nora Cronin

Ingredients:

9 Tablespoons unsalted butter softened 3 cups granulated sugar 1 cup neutral cooking oil Use canola, vegetable, or avocado oil 4 teaspoons vanilla extract 4 cups+ 2 Tbsp all-purpose flour (all flour goes into cake batter, you’ll need more for cake pan) 4 ½ teaspoons baking powder 1 ½ teaspoons salt 1 ½ cup milk 9 egg whites room temperature ½ cup sprinkles 1 lb unsalted butter softened to room temperature ¼ teaspoon salt 6 cups powdered sugar 6 Tbsp heavy cream 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350F and generously grease and flour 3 8 inch round cake pans by. Shake out excess flour.

2. In stand mixer, beat butter on medium-low speed until creamy. Add sugar and oil and beat until all ingredients are well-combined and creamy.

3. Scrape down the sides and bottom of the bowl and then stir in your vanilla 4. In separate bowl, whisk together flour, baking powder, and salt.

5. With mixer on medium speed, gradually alternate between adding flour mixture and milk to butter mixture, starting and ending with flour mixture.

Stir until each one is almost completely combined before adding the next.

Pause occasionally to scrape down sides and bottom of bowl.

6. In separate bowl, combine your egg whites and, with a hand-mixer on highspeed, beat until stiff peaks form.

7. Using a spatula, gently fold egg whites and sprinkles into batter. Take care to scrape the sides and bottom of the bowl so that ingredients are wellcombined, do not over-mix.

8. Evenly divide cake batter into prepared pans.

9. Bake on 350F for 35-40 minutes, or until a toothpick inserted in center comes out clean.

Cake Pops

From the kitchen of: Ava Owens

Ingredients:

125 g butter at room temperature 90 g sugar 1 pinch salt 2 eggs (small) 110 g flour 1 pack Bourbon vanilla pudding powder (for 500 ml milk) 2 teasp. baking powder 1 tbsp. milk For the loaf tin 1 tbsp. fat 1 tbsp. wheat flour 1 vanilla cake (around 420 g, sponge cake, see recipe) 5 tbsp. liquid, e.g. jam, fruit juice or liqueur 50 g icing sugar 300 g white cooking chocolate 100 g coloured sugar sprinkles

Directions:

1. Preheat the oven to 180°C. Grease and flour the baking tin.

2. Place the margarine/butter in a bowl and beat until smooth with the CleverMixx. Gradually add the sugar and salt.

3. Stir in the eggs separately for about 30 seconds on the highest setting.

4. Mix the flour, baking powder and pudding powder.

5. Add to cake mix alternately with milk until a thickened mass is formed.

6. Fill the cake mix into the loaf tin and smooth flat.

7. Bake in oven for about 45 minutes. Leave to cool about 10 minutes and remove from tin.

Cake Pop Forming Directions: 1. Roughly crumble the finished, cool cake in a mixing bowl.

2. Add the jam and mix to a smooth paste with the CleverMixx.

3. Shape into two rolls. Cut into portions of about 20 g each and shape into small balls 4. Melt the chocolate over a warm water bath. Mix with the icing sugar in a bowl. Spike the balls onto a wooden stick.

5. Dip the balls into icing at an angle to prevent dripping, and turn evenly.

6. Cover with sprinkles immediately. Leave to cool in a glass filled with sugar.

Molten Lava Cakes From the kitchen of: Hayley Parker

Ingredients:

4 oz semi-sweet baking chocolate like by Baker’s or Ghirardelli 1/2 cup butter I used unsalted 1 cup powdered sugar 2 eggs 2 egg yolks 6 Tbsp flour 2 tsp vanilla Pinch salt Ice cream and chocolate syrup for garnish optional

Directions:

1. Preheat the oven to 425 degrees fahrenheit. Liberally grease 4 baking dishes or ramekins.

2. In a microwaveable bowl, melt together the chocolate and butter on HIGH for 1 minute or until chocolate is smooth and butter has melted. Whisk the chocolate until the mixture has combined and is smooth and glossy.

3. Add in the powdered sugar, eggs, egg yolks and vanilla, stirring to combine.

Lastly, add in the flour and pinch of salt until a thick batter forms.

4. Portion the batter evenly among the ramekins and bake for approx. 13-15 minutes or until the edges are firm and set but the center is still soft. Let the cakes stand for about 2 minutes before carefully running a knife along the edge of the ramekin and releasing the cake gently onto a plate. Top with ice cream and chocolate sauce, if desired. Serve immediately

Simple White Cake

From the kitchen of: Ann Taylor Pittman

Ingredients:

Cooking spray 3 cups bleached cake flour (such as Swans Down; 11 1/4 oz.)

2 tsp. baking powder 1 tsp. table salt 1/2 tsp. baking soda 1/2 cup unsalted butter, softened 1/2 cup canola oil 2 cups granulated sugar 6 large egg whites, at room temperature 1 tsp. vanilla extract 1 cup whole buttermilk, at room temperature

Directions:

1. Prepare cake pans: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper and coat paper with cooking spray.

2. Combine dry ingredients: Whisk together flour, baking powder, salt, and baking soda in a medium bowl.

3. Beat butter until fluffy: Place butter in a large bowl; beat with an electric mixer at medium speed until light and fluffy, about 2 minutes.

4. Add oil and sugar: Add oil and sugar; beat at medium speed until creamy and thick, about 2 minutes.

5. Add egg whites and vanilla: With mixer at medium-low speed, gradually add egg whites and then vanilla; beat until thoroughly combined.

6. Add flour mixture and buttermilk: With mixer at low speed, gradually add flour mixture and buttermilk alternately, beginning and ending with flour mixture.

7. Add batter to pans: Divide batter evenly between prepared cake pans.

9. Bake cakes: Bake at 350°F until a wooden pick inserted in center comes out clean, 25 to 30 minutes.

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Snickerdoodle Cookies From the kitchen of: Catherine Brady

Ingredients:

1 cup Unsalted softened Butter 1 1/2 cups granulated Sugar 2 large Eggs 2 teaspoons Vanilla 2 3/4 cup Flour 1 1/2 teaspoon Cream of Tartar 1/2 teaspoon Baking Soda 1 teaspoon Salt 1/4 cup Sugar 1 1/2 Tablespoons Cinnamon

Directions:

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.

3. Scrape the sides of the bowl and add eggs and vanilla. Cream for 1-2 minutes longer.

4. Stir in flour, cream of tartar, baking soda, and salt, just until combined.

5. In a small bowl, stir together sugar and cinnamon.

6. Roll dough into small balls until round and smooth. Drop balls into the cinnamon-sugar mixture and coat well.

7. Place on a parchment paper-lined baking sheet.

8. Bake for 9-11 minutes. Let cool for several minutes on a baking sheet before removing from the pan.

Chocolate Orange Sugar Cookie From the kitchen of: Toni

Ingredients:

½ stick melted Butter 2 tbsp. Cocoa powder 1 tsp. Baking powder ½ tsp. Salt 1 lb. bag of chocolate morsels 1 tsp. Orange extract or orange oil ½ cup sugar 2 eggs

Directions:

1. preheat the oven to 350-degrees 2. Soft together flour, cocoa powder, baking powder, baking soda, and salt. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt half the chocolate with the canola oil, stirring until smooth 3. Remove from heat and stir orange extracts, cool slightly so eggs won’t curdle.

Add sugar and eggs, one at a time, stirring until just combined. Fold in the remaining chocolate. Chill dough, covered, for 10 minutes, or up to an hour.

4. Drop rounded tablespoons of of dough (or use a small icecream scoop) onto parchment lined baking sheets, and bake in the middle of the oven for 10 minutes 5. Let stand for five minutes. Then cool completely on a wire rack. Makes about 3 dozen.

Chocolate Crinkle Cookies From the kitchen of: Sarah Mullins

Ingredients:

1/2 cup all purpose flour 1/4 cup Dutch-processed cocoa powder 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed brown sugar 1 large egg + 1 large egg yolk 1/2 teaspoon vanilla extract 2 ounces unsweetened chocolate 2 tablespoons unsalted butter 1/4 cup granulated sugar 1/4 cup powdered sugar

Directions:

1. Preheat oven to 325 degrees and line a baking sheet with parchment paper 2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt 3. In a large bowl, whisk together brown sugar, egg, egg yolk, and vanilla until combined 4. Take the unsweetened chocolate and chop it into small pieces 5. Place the chocolate and the butter in a microwave safe bowl and heat in microwave until melted 6. Add the chocolate mixture to the brown sugar mixture and stir with a spatula until combined.

7. Add the flour mixture to the chocolate mixture and stir again until combined.

8. Place the granulated sugar into a dish and the powdered sugar into another dish 9. Roll the dough into 12 balls and coat each one first with granulated sugar, then powdered sugar 10. Place each cookie on the baking sheet and leave space between each one 11. Bake cookies for 11 minutes, or until puffed and cracked on top 12. Let cookies cool for 30 minutes, and enjoy

Chocolate Chip Cookies From the kitchen of: Clare Williams

Ingredients:

⅔cup margarine ⅔ cup crisco 3 cups flour 1 cup white sugar 1 cup brown sugar 1 teaspoon salt 1 teaspoon baking powder 2 eggs 2 teaspoon vanilla extract 2 cups chocolate chips

Directions:

1. Preheat oven to 350 2. Combine and cream the margarine and crisco in one bowl 3. Add both the white and brown sugar into the bowl with margarine and crisco and cream 4. Mix the eggs, vanilla extract, and salt in a separate bowl 5. Add the egg mixture to the bowl with the margarine and sugar 6. Mix the flour and baking powder in a separate bowl 7. Add the flour mixture to the bowl with everything and mix 8. Add the chocolate chips and fold them into the bowl 9. Shape the dough into balls the size of tennis balls 10. Place onto tray and put it into the oven for 15 minutes and enjoy

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Dulce De Leche Brownies From the kitchen of: Alana Al-Hatlani

Ingredients:

1 (8-oz.) pkg. cream cheese, softened 1/4 cup powdered sugar 4 large eggs, at room temperature 3/4 tsp. kosher salt, divided 1/2 cup all-purpose flour 1/3 cup Dutch-process cocoa 1/2 cup unsalted butter 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)

1 cup granulated sugar 1/4 cup packed dark brown sugar 1/2 cup dulce de leche Flaky sea salt

Directions:

1. Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

2. In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

3. Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

4. Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Microwave dulce de leche until warmed, about 30 seconds. Spread over hot brownies. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. Sprinkle with flaky sea salt, if using.

Chocolate Macarons From the kitchen of: Love Food TM

Ingredients:

Shell: 3⁄4 cup ground almonds Scant 1 cup of confectioners’ sugar 2 tbsp unsweetened cocoa 2 extra large egg whites 1⁄4 cup superfine sugar Filling 3 1⁄2 oz/100 g semisweet chocolate, finely chopped 2⁄3 cup heavy cream

Directions:

1. Place the ground almonds, confectioners’ sugar, and cocoa in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking sheets with parchment paper.

2. Place the egg whites in a large bowl and whip until holding soft peaks.

Gradually beat in the superfine sugar to make a firm, glossy meringue.

3. Using a spatula, fold the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbonlike consistency.

4. Pour the batter into a pastry bag fitted with 1⁄2-inch/1-cm plain tip. Pipe 32 small circles onto a work surface to remove air bubbles. Let stand at room temperature for 30 minutes. Preheat the oven to 325 degree F/160 degree C. 5. Baking in the preheated oven for 10-15 minutes. Cool for 10 minutes.

Carefully peel the macarons off the parchment paper and let cool completely.

6. To make the filling, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until just boiling, then pour the hot cream over the chocolate and stir until smooth. Let cool for 15-20 minutes, stirring occasionally, until thickened. Use to sandwich pairs of macarons together.

Red Velvet Brownies From the kitchen of: Josh Miller

Ingredients:

Brownies: Cooking spray 1 (4-oz.) bittersweet chocolate baking bar, chopped 3/4 cup (6 oz.) salted butter 1 1/2 cups granulated sugar 4 large eggs 1 1/4 cups (about 5 3/8 oz.) all-purpose flour 1 tsp. baking powder 1/4 tsp. table salt 1 (1-oz.) bottle red liquid food coloring 2 tsp. vanilla extract Cream Cheese Frosting: 1 (8-oz.) pkg. cream cheese, softened 1/2 cup (4 oz.) salted butter, softened 6 cups (about 24 oz.) powdered sugar 2 tsp. vanilla extract

Directions:

Prepare the Brownies: 1. Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil.

2. Microwave chocolate and butter in a large bowl on HIGH until smooth, 1 1/2 to 2 minutes, stirring at 30-second intervals. Whisk in sugar; add eggs, 1 at a time, whisking just until blended after each.

3. Whisk together flour, baking powder, and salt in a bowl. Stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well combined.

4. Pour batter into pan. Bake in oven until a wooden pick inserted in center comes out mostly clean, 25 to 30 minutes. Let cool completely, about 2 hours.

Cream Cheese Frosting: 1. Beat cream cheese and softened butter in bowl until creamy. Reduce speed to low, and slowly beat in powdered sugar until blended. Beat in vanilla.

Increase speed to medium-high, and beat until fluffy, about 1 to 2 minutes.

2. Cut brownies into squares. Using a piping bag fitted with a large star tip, pipe frosting on top of brownies. Or spread frosting over brownies.

Lemon Bars

From the kitchen of: Beinstock

Ingredients:

1 cup unsalted butter, melted 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 1/2 teaspoon salt 2 cups + 2 Tablespoons all-purpose flour 2 cups granulated sugar 6 Tablespoons all-purpose flour 6 large eggs 1 cup lemon juice

Directions:

1. Preheat the oven to 325°F (163°C). Line a pan with parchment paper. Set aside.

2. Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. Press firmly into the prepared pan, making sure the layer of crust is nice and even.

3. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust.

4. Make the filling: sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.a 5. Pour filling over warm crust. Bake the bars for 22-26 minutes. Remove bars from the oven and cool completely at room temperature.

6. Once cool, lift the parchment paper out of the pan. For neat squares, wipe the knife clean between each cut.

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Allison Garvin