white chocolate chips – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Thu, 27 Jan 2022 20:37:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 white chocolate chips – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Lemon-Poppyseed Cake http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/ http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/#respond Mon, 24 Jan 2022 13:00:46 +0000 http://aubreyabouttown.com/?post_type=recipe&p=4046 This all-American classic is a zesty and decedent cake perfect year around. Und a super-flexible recipe that makes an equally terrific Bundt cake, see ‘Notes’ below. 

  • White chocolate buttercream
  • Lemon curd
  • Crumb coat of frosting
  • Lemon-Poppyseed Cake
    Aubrey’s Lemon-Poppyseed Cake

Lemon-Poppyseed Cake
This recipe is soaked in a lemon-vodka syrup for a rich, moist, and sinfully boozy cake. The vodka may be omitted from the lemon syrup for a more kid-friendly alternative, however, for the adventurous, a more intense cake may be achieved by increasing the citron vodka (from 1/4 cup) to 1/3 cup.
Servings12 slices
Prep Time1 hr
Cook Time35 mins
Passive Time3 hrs
Ingredients
For the Lemon-Poppyseed Cake
Lemon Simple Syrup
American White Chocolate Cream Cheese Buttercream
Instructions
Prepare Lemon-Poppyseed Cake:
  1. Preheat oven to 350 degrees. Grease bottoms of two 9-inch round cake pans. Line cake pans with 9-inch parchment cake rounds.
  2. Grease parchment cake rounds and sides of cake pans, lightly dust pans with flour, tapping out excess flour, set aside.
  3. Sift cake flour, baking powder, and baking soda into a large mixing bowl. Add kosher salt and poppy seeds and whisk 20 seconds to distribute poppyseeds throughout flour mixture, set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and lemon zest until mixture becomes very pale and fluffy.
  5. Mix in vegetable oil and blend in eggs one
  6. at a time, mixing just until combined after each addition.
  7. In a liquid measuring cup mix together buttermilk, lemon juice, lemon extract and vanilla extract.
  8. Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined.
  9. Add in 1/2 of the buttermilk mixture and mix just until combined. Add another 1/3 of the flour mixture - mixing until combined. Mix in remaining half of the buttermilk mixture and finish by mixing in the remaining flour mixture, being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  10. Divide batter among the two prepared cake pans (for even distribution, use a kitchen scale to weight out cake batter.) Spread batter in pans
  11. Bake in preheated 350 degrees oven for 30-35 mins or until a toothpick inserted into center of cake comes out clean.
  12. Remove cake layers from oven and allow to cool in the pans on a wire cooling rack for 15 minutes. Invert cakes onto wire racks to cool completely.
  13. Transfer cake layers on to cardboard cake rounds.
  14. With a serrated bread knife, carefully and evenly slice off 1/8-inch off the tops of the cake layers to remove crust exposing the cake (this will allow for the lemon simple syrup to penetrate and soak into the cakes).
  15. Using a pastry brush, generously brush cakes with lemon simple syrup.
  16. Wrap each layer loosely with plastic wrap. Chill in the refrigerator for 2 hours or overnight.
For the lemon simple syrup:
  1. In a small saucepan set over medium-low heat whisk together lemon juice, water, and can sugar until sugar has dissolved. If using, add citron vodka, set aside and allow to cool to room temperature.
To Prepare American White Chocolate Cream Cheese Buttercream:
  1. Place white chocolate chips in a in a small microwave-safe bowl. Microwave white chocolate in 20-second intervals (stirring in between) for 60-80 seconds or until just melted, being careful not to scorch chocolate. set aside to cool to room temperature before continuing.
  2. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  3. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  4. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  5. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  6. Return bowl & paddle to the stand mixer.
  7. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; place onto a cake turntable/carousel, gently peel off parchment paper, top center with 1 cup of cream cheese buttercream. With an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Top with second layer (top down), and spread the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  3. Top with 1 cup of the buttercream, again, spreading from the center out.
  4. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides. It doesn’t need to be perfect, for this is a crumb coat just to set the cake.
  5. Refrigerate 30 minutes to set buttercream.
  6. Repeat the frosting step as above.
  7. Holding cake (from bottom of cake board) in one hand, gently press poppyseeds into the bottom third of the sides of the cake to garnish.
  8. Refrigerate 30 minutes or until service.
  9. Optional: top finished cake with an edible pastillage sugar poppy. See the ‘Notes’ section below for a link to purchase the red décortif poppy used to garnish the cake in the photo above.
  10. Although the cake is delicious cold directly from the refrigerator, the cake is best when allowed to sit out 45 minutes prior to serving.
Recipe Notes

To make as a Bundt cake:

Thoroughly brush the inside of a 12-cup Bundt cake pan with vegetable shortening. Dust with all-purpose flour. Fill with cake batter and bake in a pre-heated 350 degrees oven for 55 minutes or until a toothpick comes out clean when inserted in the cake. Cool 20 minutes in the pan. Invert onto a cooling rack to cool completely (about two hours). Return cake to the the Bundt pan. Pour lemon simple syrup evenly over cake, cover with plastic wrap, and allow to soak (at room temperature) for 1 hour, or overnight. Refrigerate cake until service. Invert cake onto a cake service plate. Serve with freshly whipped cream and fresh berries if desired. Serves 12.

Pastillage/Gum Paste Poppy

Visit my friend, Michelle Capogreco’s Etsy shop ‘Sweetpea Sugar Art’ for the edible red poppy I used on the cake pictured above. It was $25. - as well as many other beautiful edible art available in her shop.

Some may remember the gorgeous white crane she created for my birthday cake (created by Perfect Ending Cakes). At my Chinoiserie Birthday Party back in 2015 at Crystal Jade restaurant in San Francisco. Michelle ships worldwide from Syracuse, New York. http://www.etsy.com/listing/236969350

Handmade edible gum paste poppy cake topper
Photo credit: Sweetpea Sugar Art/Etsy


Aubrey’s Birthday Cake 2015
Photo credit: Drew Altizer Photography


Aubrey Brewster and his birthday cake, 2015 Photo credit: Drew Altizer Photography

Aubrey Brewster and his birthday cake, 2015
Photo credit: Drew Altizer Photography

]]> http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/feed/ 0 4046 The Ultimate Everything Chocolate-Chip Cookie http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/ http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/#respond Thu, 17 Dec 2020 02:08:32 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3260 These may be the last chocolate chip cookie recipe you’ll ever need. Buttery, intensely chocolatey, with nutty crunch, and a sweet & tart chew, and a creamy finish, all encased in a cookie with the perfect balance of crisp and chewy. Gifting these are always a welcomed treat. If tropical flavors are your jam, check out the ‘Tropical-Chip’ version in the Recipe Notes.

The Ultimate Everything Chocolate-Chip Cookie
These are the cookies Santa wants for Christmas!
Servings62 cookies
Ingredients
Instructions
Prepare the Cookie Dough
  1. In a medium-sized bowl, whisk together flour, baking soda, and kosher salt - whisk until well combined. Set aside.
  2. In a large bowl, toss to combine: semisweet & white chocolate chips, butterscotch morsels, the chopped pecans & walnut nut meats, dried cranberries, and flaked coconut. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment, cream together softened butter, brown sugar, and sugar. Beat on MED speed 2-1/2 minutes, or until light & fluffy.
  4. Add vanilla extract, and add eggs one at a time, beat until incorporated (about 1 minute).
  5. Using a 1/2-cup measuring cup as a scoop, with the mixer on LOW, add flour mixture 1 scoop at a time, blending after each addition, scrapping the sides and bottom of the bowl with a rubber spatula to fully incorporate.
  6. Remove bowl from mixer stand, scrape off the paddle with rubber spatula.
  7. With a strong rubber spatula or wooden spoon, to the cookie dough, fold in the tossed chocolate chip & nut mixture. Mix well to fully incorporate.
  8. Transfer prepared cookie dough to a smaller bowl, press a sheet of plastic wrap on to the surface of the cookie dough to insure its air tight.
  9. Refrigerate 3 hours or overnight.
Bake the Cookies
  1. Preheat oven to 350 degrees.
  2. Line two sheet pans with parchment paper or a silicone liner.
  3. Using a 2-ounce (1/4 cup) quick-release ice cream scoop, (for small tea/party sized cookies, see ‘Notes’ below.), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart. Each sheet should hold 6 cookies (3 cookies lengthwise, 2 across).
  4. Bake at 350 degrees for 14 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
  5. Repeat Steps 2, 3, & 4, keeping the cookie dough refrigerated in between scooping, and allowing sheet pans to cool completely before scooping out dough on to sheet pans (about 8 mins, or the time it takes to bake a batch - using two or three pans, you may queue them so there will always be a cooled pan available).
  6. Allow chocolate chips to completely cool and harden before packing and storing. To gift cookies, stack cooled cookies in a gift tins or cellophane bags tied closed with a ribbon. Or store in a cookie jar, or an airtight container. Makes 42 cookies.
Recipe Notes

These petite two-bite versions are excellent for tea, parties, small goodie bags, or for when you need to share with a group.

2oz and 1oz cookie scoops

2-ounce ice cream scoop and 1-ounce cookie scoop yields a 3”x1” inch cookie, and a 2-1/2”x1/2” inch cookie (respectively).

To Prepare Tea Sized Cookies
Prepare the Cookie Dough.

Follow the ‘Bake the Cookies’ Steps 1 & 2.

Step 3:  Using a 1-ounce cookie scoop (see size difference in the photo), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart.

Each sheet pan holds 12 cookies (4 cookies lengthwise, 3 across).

Step 4:  Bake at 350 degrees for 8 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
Continue with Steps 5 & 6.

Makes 124 2-1/2” x 1/2” cookies.

 

Variation: Tropical-Chip Cookie

Follow the recipe for ‘The Ultimate Everything Chocolate-Chip Cookies, but replace all of the chips, fruit, and nuts for the following cookie dough mix-ins. 
4 cups white chocolate chips, 3 cups diced candied dried pineapple chunks, 3 cups chopped macadamia nuts, 2 cups butterscotch morsels, 1-1/2 cups sweetened flaked (not shredded) coconut, 1-1/2 cups dried cranberries or diced dried mango, and add 1 tsp rum flavoring extract when adding the vanilla (in addition to the vanilla extract in the recipe).

 

 

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