Ingredients 

Photo: Alison Miksch; Styling: Buffy Hargett Miller

CAKE

2 cups all-purpose flour

3/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1 teaspoon table salt

1 1/2 cups butter, softened at room temperature

3 cups granulated sugar

5 large eggs, at room temperature

1 1/4 cups buttermilk

2 teaspoons instant espresso

2 teaspoons vanilla extract

1 cup 60% cacao bittersweet chocolate morsels

Shortening

CHOCOLATE GLAZE

3/4 cup semisweet chocolate morsels

3 tablespoons butter

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

BUTTERMILK GLAZE

1 cup powdered sugar

1 to 2 Tbsp. buttermilk

1/4 teaspoon vanilla extract

Preparation

1. Prepare Cakes: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full.

2. Bake at 325° for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.

3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.

4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cakes.

Recipe

4:41 AM

Ingredients

8 ounces cream cheese, at room temperature

3/4 cup sugar

2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

1 pint blueberries

24 vanilla wafer cookies

Preparation

1. In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.

2. Cut 24 small rounds of waxed paper and fit each into a cup of a 24-cup miniature muffin tin. Divide blueberry mixture among cups, spooning in mixture on top of waxed paper. Gently smooth with an offset spatula or back of a teaspoon. 

3. Place 1 vanilla wafer, flat side up, on top of each cup, pressing gently to adhere. Cover with plastic and refrigerate for at least 2 hours or overnight.

To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.

Recipe

4:40 AM

Ingredients 

Photo: Tina Rupp

FILLING:

1/3 cup sugar

2 tablespoons cornstarch

1/3 cup warm water

1/4 cup orange juice

3 tablespoons lemon juice

1 teaspoon grated lemon rind

1 large egg yolk

CUPCAKES:

Cooking spray

1 1/2 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup light coconut milk

2 large eggs

3 tablespoons canola oil

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut, toasted

FROSTING:

2 tablespoons butter, softened

1/2 cup (4 ounces) Neufchâtel cheese

1 cup powdered sugar

1/2 teaspoon grated lemon rind

2 tablespoons light coconut milk

Preparation

1. To prepare filling, combine sugar and cornstarch in a small saucepan. Stir in 1/3 cup water, orange juice, lemon juice, rind, and yolk. Bring to a boil; reduce heat and cook, stirring constantly, about 3 minutes or until very thick. Transfer to a bowl, and chill. (To chill quickly, place the bowl in the freezer and stir every couple of minutes until room temperature.)

2. To prepare cupcakes, preheat oven to 350°. Coat 36 miniature muffin cups with cooking spray.

3. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add coconut milk, eggs, oil, and vanilla; beat with a mixer at low speed until smooth.

4. Spoon 2 teaspoons batter into each muffin cup. Add 1 teaspoon filling to center of each cup. Top with 1/2 teaspoon batter; spread over filling.

5. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Cool 5 minutes in pan; remove muffins from pan. Let cool completely before frosting.

6. To prepare frosting, beat butter and Neufchâtel cheese with a mixer at high speed until smooth. Add the sugar; beat well. Add rind and coconut milk; beat until smooth.

7. Generously frost tops of cupcakes; sprinkle with coconut.

Recipe

4:39 AM

Ingredients 

Photo: Jim Franco; Styling: Rebecca Donnelly

3/4 cup butter, divided

1 1/2 cups firmly packed light brown sugar, divided

2 cups coarsely chopped fresh pineapple

1 1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup hot water

1/2 cup molasses

1 large egg

Preparation

1. Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.

2. Stir together flour and next 5 ingredients in a large bowl. Set aside.

3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.

4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.

5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.

Recipe

4:38 AM

Ingredients

Photo: Leigh Beisch; Styling: Dan Becker

1 1/4 cups graham cracker crumbs

3 tablespoons butter, melted

3 packs (8 oz. each) cream cheese, at room temperature

1 cup sugar, divided

4 large eggs, at room temperature

2 tablespoons all-purpose flour

1/3 cup brandy

2 teaspoons freshly grated nutmeg, divided

1 cup whipping cream

Preparation

1. Preheat oven to 300°. Pour graham cracker crumbs into a 6 1/2-in.-diameter spring form pan with a rim at least 3 in. high; add butter and stir to mix. Press mixture evenly over bottom and 1/2 in. up side of pan.

2. In a large bowl, with a mixer on medium speed, beat cream cheese and 3/4 cup sugar until smooth. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Beat in flour, brandy, and 1 1/2 tsp. nutmeg just until incorporated. Pour into crust-lined pan and bake until small cracks are visible on sides but center jiggles when cake is gently shaken, 40 to 50 minutes.

3. Run a thin-bladed spatula between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.

4. Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

5. In a small bowl, whisk together cream and remaining 1/4 cup sugar until stiff peaks form. Dollop whipped cream onto cheesecake and sprinkle with remaining 1/2 tsp. nutmeg.

Note: Nutritional analysis is per serving.

Bakers' Tip: Run a spatula around the inside of the pan just after baking to help the cheesecake firm up without cracking.

Recipe

4:37 AM

Ingredients 

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

1/2 cup butter, softened

1 cup granulated sugar

7 large eggs, separated

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

1 cup milk

1 teaspoon vanilla extract

Vegetable cooking spray

1 (14-oz.) can sweetened condensed milk

1 (12-oz.) can evaporated milk

1/2 cup coffee liqueur

1 1/2 cups heavy cream

3/4 cup powdered sugar

Garnish: freshly grated nutmeg

Preparation

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; add granulated sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Stir together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Scrape bowl as needed. Stir in vanilla. Wash and dry beaters.

2. Beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into a lightly greased (with cooking spray) 13- x 9-inch pan.

3. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.

4. Pierce top of cake several times with a long wooden pick. Whisk together condensed milk, evaporated milk, and liqueur. Gradually pour mixture over warm cake, about 1/2 cup at a time. Allow mixture to soak into cake before adding more. Let cake stand at room temperature 3 hours. Cover and chill 8 to 12 hours.

5. Beat heavy cream and powdered sugar at medium-high speed with an electric mixer until stiff peaks form; spread on cake.

Recipe

4:36 AM