favorite HOLIDAY DESSERTS

BON APPÉTIT | Ultimate Holiday Desserts | 1

DE SSERTSHOLI DAYfavorite


Ombré Rainbow Cookies

BON APPÉTIT | DECEMBER 2015 RECIPE BY ALISON ROMAN & CLAIRE SAFFITZ PHOTO BY PEDEN + MUNK

MAKES ABOUT 96 The batter is divided into thirds and tinted with increased amounts of coloring to get the ombré effect. To make both red and green cookies, you‘ll need to double this recipe.

Nonstick vegetable oil spray ½ cups (3 sticks) unsalted butter, room temperature 1½ cups sugar 10 oz. almond paste (about 1 cup), crumbled 2 Tbsp. vegetable oil ¾ tsp. kosher salt 6 large eggs, room temperature 3 cups all-purpose flour 5¾ tsp. plus 4 drops green or red food coloring, divided 5 tsp. matcha (green tea powder) or 1 oz. (about 1 cup) freeze-dried raspberries, divided ¾ cup apricot jam, divided

Place racks in upper and lower thirds of oven and preheat to 350°. Lightly coat three 13×9" baking dishes with nonstick spray and line with parchment paper, leaving overhang on both long sides. Using an electric mixer on high speed, beat butter, sugar, almond paste, oil, and salt in a large bowl until mixture is well combined and fluffy, 5–8 minutes.

Add eggs, one at a time, beating after each addition to incorporate before adding the next. Continue to beat mixture until pale and fluffy, about 5 minutes. Reduce speed to low and, with motor running, gradually add flour. Continue mixing just until combined. Divide batter evenly among 3 bowls. (Scoop out about 2¼ cups per bowl, or weigh out 500 g/1 lb. 2 oz. batter for each.)

If making matcha cookies, mix 4 drops green food coloring and ½ tsp. matcha into batter in first bowl. Mix ¾ tsp. green food coloring and 1½ tsp. matcha into batter in second bowl. Mix 5 tsp. green food coloring and 3 tsp. matcha into batter in last bowl. (This will create three shades of green batter.)

If making raspberry cookies, pulse raspberries in a food processor to create a

fine powder. Mix 4 drops red food coloring and 1½ tsp. raspberry powder into batter in first bowl. Mix ¾ tsp. red food coloring and 1 Tbsp. plus 1½ tsp. raspberry powder into batter in second bowl. Mix 5 tsp. red food coloring and 2 Tbsp. raspberry powder into last bowl of batter. (This will create three shades of red/pink batter.)

Scrape a bowl of batter into each prepared pan and smooth tops. Bake cakes, rotating pans halfway through, until center springs back when gently pressed, 12–15 minutes. Let cakes cool completely in pans.

Remove lightest-colored cake from pan, turning out onto a surface, and carefully peel away parchment paper. Spread half of jam

evenly over top. Remove medium-colored cake from pan, peel away parchment paper, and place on top of light cake. Spread evenly with remaining jam. Remove darkest-colored cake from its pan, peel away parchment paper, and place on top. Press down gently to adhere layers and wrap tightly in plastic; chill at least 1 hour.

To make cookies, trim edges to square off; about ½" on each side should do it. Then, using a serrated knife, cut cake crosswise into 1½"-wide strips (you should have 8 total). Cut strips crosswise into ¾"-thick pieces.

D O A H E A D : Cakes can be assembled 5 days ahead; wrap tightly and keep chilled. Cut into pieces just before serving.


Pumpkin-Caramel Tart with Toasted-Hazelnut Crust

BON APPÉTIT | NOVEMBER 2015 RECIPE BY ALISON ROMAN PHOTO BY CHRISTOPHER TESTANI

8 SERVINGS A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on busy holidays.

C R U S T

1¼ cups skin-on hazelnuts 1 cup all-purpose flour 2 Tbsp. granulated sugar ¾ tsp. kosher salt ½ cup (1 stick) chilled unsalted butter, cut into pieces

F I L L I N G A N D ASS E M B LY

Pinch of cream of tartar 1¼ cups granulated sugar, divided 1 cup heavy cream 1 cup canned pumpkin purée 2 Tbsp. light brown sugar 1 Tbsp. all-purpose flour 1½ tsp. finely grated peeled ginger ¾ tsp. ground cinnamon ¾ tsp. kosher salt 3 large eggs Whipped cream (for serving)

S P E C I A L E Q U I PM E N T A 9-inch springform pan

C R U S T Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes; let cool. Using a kitchen towel, rub hazelnuts together to remove most of the skins (don’t worry about some stubborn bits remaining).

Pulse flour, sugar, salt, and ¾ cup hazelnuts in a food processor until the consistency of coarse meal. Reserve

remaining ½ cup hazelnuts for filling. Add butter to dry ingredients and pulse until there are only a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle 3 Tbsp. ice water over and mix, adding another splash or so of water if needed, just to bring dough together.

Using your fingers, press dough evenly 1½"–2" up the sides and then into the bottom of pan; compact and smooth with a flat, straight-sided measuring cup or glass. Chill 20 minutes.

Bake crust until golden but not totally baked through, 15–20 minutes. Transfer to a wire rack and let cool 10 minutes.

F I L L I N G A N D ASS E M B LY Meanwhile, bring cream of tartar, 1 cup granulated sugar, and 2 Tbsp. water to a boil in a medium saucepan over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook, swirling pan occasionally (do not stir), until caramel is a deep amber color, 8–10 minutes. Remove from heat. Whisking constantly, carefully add cream

(mixture will be extremely hot and will bubble vigorously); whisk until smooth. Let caramel cool slightly in pot.

Whisk pumpkin purée, brown sugar, flour, ginger, cinnamon, and salt in a large bowl. Gradually add caramel and eggs, whisking until well blended. Scrape filling into prepared crust.

Bake tart, rotating halfway through, until filling is set around edges and center barely jiggles, 30–35 minutes. Transfer to a wire rack and let cool in pan.

Meanwhile, coarsely chop reserved ½ cup hazelnuts and cook in a small skillet over medium heat with remaining ¼ cup sugar and 1 Tbsp. water, stirring constantly, until sugar caramelizes and evenly coats hazelnuts. Transfer caramelized hazelnuts to a sheet of parchment paper and let cool completely. Coarsely chop.

Scatter caramelized hazelnuts over tart and serve with whipped cream.

D O A H E A D : Tart (without nuts) can be made 2 days ahead; cover and chill. Hazelnuts can be caramelized 2 days ahead; store airtight at room temperature.


Salted Black Licorice Caramels

BON APPÉTIT | DECEMBER 2016 RECIPE BY ANNA POSEY PHOTO BY MICHAEL GRAYDON + NIKOLE HERRIOTT

MAKES 24 People who love black licorice will flip for these assertively flavored candies. They’ll be not-quite-black without the food coloring but still very cool looking.

Nonstick vegetable oil spray ⅓ cup sugar ⅓ cup sweetened condensed milk ¼ cup blackstrap (robust) molasses 4 Tbsp. unsalted butter 1 tsp. kosher salt ¾ tsp. anise (licorice) extract 10 drops black food coloring (optional) Flaky sea salt

S P E C I A L E Q U I PM E N T : A candy thermometer

Lightly coat an 8 ½ x 4 ½" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.

Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.

D O A H E A D : Caramels can be made 2 days ahead. Store at room temperature in an airtight container.


Buckwheat Banana Cake with Yogurt-Espresso Frosting

BON APPÉTIT | NOVEMBER 2016 RECIPE BY CHRIS MOROCCO PHOTO BY ALEX LAU

8 SERVINGS Earthy, nutrient-rich whole grain flours give this classic banana loaf cake some added personality.

C A K E

Nonstick vegetable oil spray 1 cup whole wheat flour ½ cup buckwheat flour or whole wheat flour 2 tsp. ground cinnamon 1 tsp. kosher salt 1 tsp. baking soda ½ tsp. baking powder 4 very ripe bananas

⅔ cup (packed) dark brown sugar 2 large eggs, beaten to blend ½ cup olive oil ½ cup sour cream

F R O S T I N G A N D ASS E M B LY

4 oz. cream cheese, room temperature ½ cup plain Greek yogurt Pinch of kosher salt ⅓ cup powdered sugar ½ tsp. espresso powder

C A K E Preheat oven to 350°. Coat an 8 ½x4 ½" loaf pan with nonstick spray, then line with parchment, letting it hang over on both of the longer sides. Whisk whole wheat flour, buckwheat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl.

Mash bananas and brown sugar in a large bowl until virtually no lumps of banana remain and brown sugar is dissolved. Mix in eggs, oil, and sour cream. Add dry

ingredients and mix in with a rubber spatula. Scrape batter into prepared pan and smooth top.

Bake cake until the top springs back when gently pressed and a tester inserted into the center comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Turn out cake onto rack and let cool completely.

D O A H E A D : Cake can be baked 4 days ahead. Store airtight at room temperature.

F R O S T I N G A N D ASS E M B LY Whisk cream cheese, yogurt, and salt in a large bowl until no lumps remain. Sift powdered sugar through a fine-mesh sieve into bowl and whisk vigorously to combine, then stir in espresso powder.

Serve cake with frosting alongside for spreading over.

D O A H E A D : Frosting can be made 3 days ahead. Cover and chill.


Golden Cashew-Curry Brittle

BON APPÉTIT | DECEMBER 2014 RECIPE BY WILLIAM WERNER PHOTO BY MICHAEL GRAYDON + NIKOLE HERRIOTT

8 SERVINGS Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule.

Nonstick vegetable oil spray 1 cup cashews ⅓ cup sugar ¼ cup light corn syrup 1 tsp. kosher salt ¾ tsp. curry powder 1 Tbsp. unsalted butter ¾ tsp. baking soda

S P E C I A L E Q U I PM E N T A candy thermometer; latex or other food-grade disposable gloves

Preheat oven to 350°. Lightly coat a silicone baking mat or parchment paper with nonstick spray. Toast cashews on an unlined rimmed baking sheet, tossing once, until just beginning to brown, 5–8 minutes. Let cool.

Meanwhile, bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan fitted with a thermometer over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally (at this point, you do not want to stir; doing so could encourage the sugar to crystallize), until thermometer registers 230°.

Add salt, curry powder, and cashews and stir, making sure cashews are completely coated and spices are evenly combined. Continue to cook, stirring constantly, until thermometer registers 300° (caramel will be a deep golden brown and cashews will be completely toasted).

Remove from heat and carefully stir in butter and baking soda; caramel will bubble and foam.

Immediately pour mixture onto prepared baking mat and let cool slightly. Wearing gloves (maybe even two pairs—mixture will

be extremely hot), lift up an edge of baking mat and use it to fold mixture onto itself as if you were going to knead it; continue working in this fashion 1 minute. This will distribute the heat and incorporate air, resulting in a thin, crackly consistency.

As soon as mixture begins to firm up, stretch it out, making it thin in places, but

keeping it in one piece. (If today is not your day to sculpt molten sugar, simply pour mixture onto prepared sheet and use a spatula to spread it as thin as you can.) Let cool, then break brittle into uneven pieces, whatever size you like.

D O A H E A D : Brittle will keep airtight at room temperature up to 1 week.


Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze

BON APPÉTIT | MARCH 2016 RECIPE BY CLAIRE SAFFITZ PHOTO BY ALEX LAU

MAKES ONE 8½X4½"LOAF A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.

Nonstick vegetable oil spray 1½ cups all-purpose flour 2 tsp. baking powder ¾ tsp. kosher salt, plus more 1 Tbsp. finely grated grapefruit zest 1 cup granulated sugar 2 large eggs, room temperature ⅓ cup vegetable oil

1 tsp. vanilla extract ¾ cup plus 1 Tbsp. plain Greek yogurt 8 Tbsp. fresh grapefruit juice, divided 1 Tbsp. poppy seeds, plus more for sprinkling ½ cup powdered sugar

Preheat oven to 350°. Line an 8½x4½" loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and ¾ tsp. salt in a medium bowl.

Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in ¾ cup

yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.

Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.

Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.

D O A H E A D : Loaf can be made 3 days ahead. Store airtight at room temperature.


Chocolate-Nut Rugelach

BON APPÉTIT | DECEMBER 2015 RECIPE BY CLAIRE SAFFITZ & ALLISON ROMAN PHOTO BY PEDEN + MUNK

MAKES ABOUT 24 Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

½ cup unsweetened cocoa powder ¼ cup (packed) light brown sugar ½ tsp. kosher salt ¼ tsp. baking powder 2½ cups all-purpose flour, plus more ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces 2 large egg yolks ⅓ cup sour cream 1 tsp. vanilla extract 1 13-oz. jar Nutella, divided 1½ cups finely chopped pistachios, pecans, and/or walnuts, divided 2 Tbsp. demerara sugar, divided 1 tsp. flaky sea salt, divided, plus more 1 large egg, beaten to blend

Pulse cocoa, brown sugar, kosher salt, baking powder, and 2½ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size.

Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until it is smooth and homogenous. Divide in half and form into ¾" thick disks. Wrap in plastic and chill until firm, about 2 hours.

Place racks in upper and lower thirds of oven and preheat to 350°. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.

Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to

keep from sticking, to a 12" square. Using a small offset spatula, spread half of Nutella over dough in a thin layer. Sprinkle half of nuts, 1 Tbsp. demerara sugar, and ½ tsp. sea salt over Nutella. Roll up dough to make a log, using parchment paper to help. Repeat with remaining dough, Nutella, nuts, 1 Tbsp. demerara sugar, and ½ tsp. sea salt.

Slice logs 1" thick and transfer to parchment-lined baking sheets, spacing 1½" apart. Brush tops with egg and sprinkle lightly with more sea salt. Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool.

D O A H E A D : Dough can be made 1 month ahead. Freeze.


Nutella–Brown Butter Crispies


MAKES 24 For a smaller batch and an easier time mixing the cereal, divide this recipe in half (but use an 8x8" pan).

¾ cup (1½ sticks) unsalted butter, plus more for pan 2 10.5-oz. bags mini marshmallows 1 tsp. kosher salt 1 ¾ cups Nutella 12 cups puffed rice cereal, divided (from one 12-oz. box) 1 1.2-oz. bag freeze-dried strawberries or raspberries (optional) 1 tsp. red luster dust (optional) ½ cup powdered sugar

Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook ¾ cup butter in a large pot over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Add Nutella and stir until completely incorporated into marshmallow mixture, about 2 minutes.

Remove pot from heat and add half of puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated. Add remaining cereal and fold until mixture is homogenous. (It’s a

lot of cereal, so you’ll need to exert some effort.) If mixture is too stiff, heat over low while continuing to fold in cereal. Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (you want the top to be as flat as possible; a smaller pan, like a loaf or an 8x8" pan, works great for this). Cover crispies loosely with plastic and let sit until cool, about 2 hours.

Just before serving, using parchment paper overhang, lift crispies out of pan and place upside down on a cutting board; remove parchment. Using a serrated knife, trim about ½" from all sides to make a

squared-off rectangle, then cut into a 6x4 grid to make 24 squares. Place crispies on a wire rack, spacing at least 1" apart.

To make half the crispies red, as pictured, pulse freeze-dried strawberries in a food processor until finely ground; add luster dust and pulse just to combine. Using a fine-mesh sieve, dust 12 squares with strawberry powder, then, using a dry, clean sieve, dust remaining 12 squares with powdered sugar. Or feel free to dust all 24 squares with powdered sugar instead.

D O A H E A D : Crispies can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares and coat just before serving.


No-Bake Chocolate Cream Pie with Toasted Meringue

BON APPÉTIT | NOVEMBER 2015 RECIPE BY ALISON ROMAN PHOTO BY CHRISTOPHER TESTANI

8 SERVINGS The swirly meringue topping on this pie is stable enough to make a day ahead and keep chilled—even if you’ve brûléed it.

P I E

9 Tbsp. unsalted butter 6 oz. chocolate wafer cookies Kosher salt 8 oz. bittersweet chocolate, melted, divided 4 large egg yolks 3 Tbsp. cornstarch 1½ cups heavy cream 2 Tbsp. unsweetened cocoa 1½ cups whole milk ¾ cup sweetened condensed milk

M E R I N G U E A N D ASS E M B LY

4 large egg whites ½ cup granulated sugar ¾ cup powdered sugar, sifted

S P E C I A L E Q U I PM E N T A kitchen torch (optional)

P I E Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (be careful not to let it burn), 5–8 minutes. Remove from heat.

Meanwhile, process cookies in a food processor until finely ground. (Alternatively,

place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot.) Transfer to a medium bowl.

Add 5 Tbsp. brown butter and a pinch of salt to cookie crumbs and mix until well blended (mixture should resemble wet sand). Transfer to a 9" pie dish and press evenly into bottom and up sides of dish with a measuring cup (make sure to come up all the way to the top lip of the pie dish). Chill 20 minutes.

Brush the bottom of crust with 2 oz. melted chocolate; return to refrigerator.

Whisk egg yolks and cornstarch in a medium bowl. Whisk cream and cocoa in a medium saucepan until no lumps remain; whisk in milk and sweetened condensed milk and bring to a bare simmer over medium heat. Whisking constantly, gradually add milk mixture to egg mixture, then, still whisking, pour egg mixture into pan. Cook over medium heat, still whisking, until mixture

is considerably thickened with the occasional bubble rising to the surface (think chocolate pudding), about 4 minutes. Add remaining 6 oz. chocolate to custard and remaining 4 Tbsp. brown butter; whisk until smooth. Scrape into chilled crust and chill until custard is cold and set, at least 2 hours.

M E R I N G U E A N D ASS E M B LY Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add granulated sugar and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume).

Spoon meringue over pie, swirling decoratively. Use a kitchen torch to toast meringue if desired.

D O A H E A D : Pie with meringue can be made 1 day ahead. Chill.


Black-and-White Halvah


MAKES ABOUT 16 Both types of tahini should be roughly the same consistency—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

Nonstick vegetable oil spray ¾ cup white tahini 1 tsp. kosher salt, divided 1 ⅓ cups sugar, divided ¾ cup black tahini

S P E C I A L E Q U I PM E N T : A candy thermometer

Lightly coat an 8 ½x4 ½" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and ½ tsp. salt in the bowl of a stand mixer fitted with the paddle attachment on low speed just until smooth.

Meanwhile, place ⅔ cup sugar in a small saucepan and remaining ⅔ cup sugar in another small saucepan. Add ¼ cup water to each saucepan and set both saucepans over low heat. Cook, stirring with a rubber spatula to dissolve, about 4 minutes. Keep 1 saucepan over low and increase heat to medium-high for other saucepan and fit with thermometer. Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 248◦, 7–10 minutes.

Immediately remove saucepan with boiling syrup from heat. Increase mixer speed to medium and gradually stream syrup into white tahini, aiming for the space between the sides of the bowl and the paddle. Beat just until halvah comes together

in a smooth mass, less than a minute. (Do not overmix or it will be crumbly.) Working quickly, scrape onto prepared parchment and flatten with spatula until ¾" thick. Invert a medium bowl over halvah to keep warm.

Rinse any hardened sugar off thermometer; clip to second saucepan. Increase heat to medium-high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248◦, about 4 minutes.

While the syrup is cooking, briefly beat black tahini and remaining ½ tsp. salt in the same bowl of stand mixer (no need to clean it out unless you have lots of hardened sugar stuck around sides) until smooth. Stream in syrup and mix just until halvah comes together in a smooth mass.

Uncover white halvah (it should still be warm) and scrape black halvah on top; flatten to about the same shape as the white halvah. Using the sides of the parchment to lift edges, fold stacked halvah in half and flatten slightly. Repeat folding and flattening motions 4–5 times, rotating halvah as you work, to create a marbled effect (be careful not to work it too much or mixture will be crumbly). Press into prepared pan. Fold sides of parchment paper over top of halvah and let cool, at least 3 hours.

Lift halvah out of pan using parchment overhang. Peel away parchment; cut halvah crosswise into ½"-thick slices.

D O A H E A D : Halvah can be made 3 days ahead. Leave in pan. Store tightly wrapped at room temperature.


Chocolate Fudge with Bourbon Sugar

BON APPÉTIT | DECEMBER 2014 RECIPE BY WILLIAM WERNER PHOTO BY MICHAEL GRAYDON + NIKOLE HERRIOTT

MAKES 32 The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

B O U R B O N S U GA R

1 vanilla bean, split lengthwise 1 cup demerara sugar 2 Tbsp. bourbon

F U D G E Nonstick vegetable oil spray 10 oz. bittersweet chocolate (preferably 72%), coarsely chopped 4 oz. unsweetened chocolate, coarsely chopped

1 14-oz. can sweetened condensed milk 10 Tbsp. (1¼ sticks) unsalted butter, cut into pieces 2 Tbsp. bourbon 1 Tbsp. light corn syrup ¼ tsp. kosher salt 1 vanilla bean, split lengthwise Flaky sea salt (such as Maldon)

B O U R B O N S U GA R Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.

D O A H E A D : Store bourbon sugar airtight at room temperature up to 2 months.

F U D G E Line an 8×8" baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of

simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.

Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).

Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don't worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.

Turn out fudge onto a cutting board and slice into 2×¾" rectangles, 2" squares, or triangles.

D O A H E A D : Fudge can be made 1 week ahead. Wrap tightly and chill.


Basic Crepes

BON APPÉTIT | DECEMBER 2016 RECIPE BY LUDO LEFEBVRE PHOTO BY PEDEN + MUNK

MAKES ABOUT 20 This makes a lot of crepes. You can halve the recipe if that makes more sense for you, or keep it as is and have crepes two days in a row.

4 large eggs, room temperature 2 ⅓ cups whole milk ⅔ cup sugar 1 tsp. vanilla extract 2 ⅓ cups all-purpose flour ½ tsp. kosher salt 4 Tbsp. unsalted butter, melted Suzette Sauce and Milk Chocolate Sauce (see recipes), whipped cream, and/or jam (for serving)

Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.

Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.

Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, and/or jam alongside.

D O A H E A D : Batter can be made 1 day ahead. Keep chilled. Stir gently to reincorporate before cooking.

Suzette SauceMAKES ABOUT 1 ¼ CUPS Great on crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

⅔ cup fresh orange juice ⅔ cup sugar 2 Tbsp. Grand Marnier or other orange liqueur 6 Tbsp. chilled unsalted butter, cut into pieces ¼ tsp. kosher salt

Bring orange juice, sugar, and Grand Marnier to a simmer in a large skillet over medium heat, stirring until sugar is melted.

Add butter a piece at a time, whisking until incorporated before adding more; stir in salt. Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes. Serve warm.

Milk Chocolate SauceMAKES ABOUT 1 ¼ CUPS Use dark chocolate for a less sweet finish.

4 oz. milk chocolate, finely chopped ½ tsp. kosher salt ¾ cup heavy cream 2 Tbsp. unsalted butter, room temperature

Place chocolate and salt in a medium heatproof bowl. Heat cream in a small saucepan just until steaming (do not bring to a boil) and pour over chocolate. Let sit until chocolate is melted, about 5 minutes. Add butter and whisk until butter is melted and incorporated and mixture is smooth. Serve warm.


Black and White Sesame Seed Cookies

BON APPÉTIT | MARCH 2014 RECIPE BY ALISON ROMAN PHOTO BY PEDEN + MUNK

MAKES ABOUT 24 The dramatic two-tone look takes a little frosting finesse but isn’t hard to achieve.

C O O K I E S

¾ tsp. baking powder ¾ tsp. kosher salt 3 cups cake flour, plus more 1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces 1 cup granulated sugar 1 large egg 1 large egg yolk


½ cup black sesame seeds ¼ tsp. vegetable oil ½ cup white sesame seeds 4 cups powdered sugar 1 tsp. fresh lemon juice Pinch of kosher salt

S P E C I A L E Q U I PM E N T A 3"-diameter cookie cutter

C O O K I E S Whisk baking powder, salt, and 3 cups cake flour in a small bowl to combine. Using an electric mixer on high speed, beat butter and sugar in a medium bowl until well combined (butter does not need to be fluffy), about 3 minutes. Add egg and egg yolk and beat just to combine. Reduce speed to low and gradually mix in dry ingredients. Divide dough in half and form into ¾"-thick disks. Wrap in plastic and chill until firm, about 2 hours.

Place racks in upper and lower thirds of oven and preheat to 325°. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.

Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about ¼" thick. Punch out rounds with cookie cutter and transfer to parchment-lined baking sheets, spacing 1½" apart. Pat scraps into a ¾"-thick disk. Chill 15 minutes.

Bake cookies, rotating baking sheets halfway through, until edges are golden brown, 12–15 minutes. Transfer cookies to wire racks and let cool. Cut out and bake scraps, then repeat process with remaining disk of dough.

D O A H E A D : Dough can be made 1 month ahead; freeze. Cookies can be baked 2 weeks ahead; wrap tightly and freeze. Thaw before decorating.

F R O S T I N G A N D ASS E M B LY Toss black sesame seeds and oil in a medium shallow bowl to coat seeds (this will keep them jet-black and shiny). Place white sesame seeds in another medium shallow bowl.

Whisk powdered sugar, lemon juice, salt, and ⅓ cup water in a large bowl until smooth. Place half of the icing in a pastry

bag fitted with a ⅛" tip. (Or use a large resealable plastic bag and cut a small opening in 1 corner.)

Working with 1 cookie at a time, pipe down center and then around the edge of half of the cookie to create a semicircle. Pipe icing inside border to fill, then use a small offset spatula to evenly spread over half of the cookie. Working quickly so icing is still wet, dip frosted part of cookie into white sesame seeds, patting gently to adhere, then letting excess fall back into bowl. Let sit 15 minutes for icing to set.

Repeat process on the other half of the cookie, dipping into black sesame seeds, and let sit at least 20 minutes before serving.

D O A H E A D : Cookies can be frosted and decorated 1 day ahead. Store airtight at room temperature.


Spiced Pear Upside-Down Cake

BON APPÉTIT | OCTOBER 2015 RECIPE BY CLAIRE SAFFITZ PHOTO BY CHRISTOPHER TESTANI

8 SERVINGS Make sure the cake pan you’re using is at least 2" deep; the batter will rise to the very top while baking and overflow in a shallow pan.

2 Tbsp. unsalted butter, plus more for pan 1½ cups all-purpose flour, plus more for pan 3 Tbsp. fresh orange juice ¼ cup pomegranate molasses, plus more for serving 1¾ cups sugar, divided 4 small ripe Bosc pears (about 1½ pounds), peeled, halved lengthwise, cored 1 cup unsalted, roasted walnuts 1½ tsp. baking powder ½ tsp. baking soda ½ tsp. kosher salt ¼ tsp. ground cardamom 4 large eggs 1 tsp. finely grated orange zest 1 cup olive oil

Preheat oven to 350°. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, ¼ cup pomegranate molasses,

¼ cup sugar, and remaining 2 Tbsp. butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.

Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up—don’t let it freeze solid).

Pulse walnuts and remaining 1½ cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.

Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1½ cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.

Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50–60 minutes. Transfer to a wire rack and let cool in pan, 15–20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.

Drizzle cake with more pomegranate molasses just before serving.

D O A H E A D : Cake can be baked 1 day ahead. Store tightly covered at room temperature.


Caramelized-Honey Nut and Seed Tart


8 SERVINGS This press-in crust is easier to make and handle than a buttery dough you have to roll out.

C R U S T

1½ cups all-purpose flour ¼ cup powdered sugar ½ tsp. kosher salt ½ cup (1 stick) chilled unsalted butter, cut into pieces 2 large egg yolks


¼ cup honey ¼ cup granulated sugar ¼ cup heavy cream 4 Tbsp. unsalted butter 2 Tbsp. light corn syrup ½ tsp. kosher salt ½ tsp. vanilla extract 2 cups mixed unsalted, roasted nuts (such as pecans, hazelnuts, peanuts, pistachios, and/or sliced almonds) ⅓ cup unsalted, roasted seeds (such as pumpkin and/or sunflower)

S P E C I A L E Q U I PM E N T A 9"-diameter springform pan

C R U S T Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.

Beat egg yolks with 1 Tbsp. water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.

Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15–20 minutes.

Preheat oven to 350°. Prick bottom of dough in a few places with a fork and bake until golden all over, 20–25 minutes. Transfer pan to a wire rack. (Leave oven on if you’re not making the crust ahead and are making the filling next.)

D O A H E A D : Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.

F I L L I N G A N D ASS E M B LY Bring honey and 1 Tbsp. water to a simmer in a small saucepan

over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5–8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.

Scrape filling into warm or room-temperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25–30 minutes. Let cool.

D O A H E A D : Tart can be made 1 day ahead. Store tightly wrapped at room temperature.


Malted Chocolate Cake

BON APPÉTIT | MAY 2015 RECIPE BY BRIANA HOLT PHOTO BY PETER FRANK EDWARDS

MAKES ONE 9X5" LOAF Carnation malted milk powder, we love you (and this devilish cake) so, so much. If you're using an 8½x4½" pan, you should hold back 1 cup batter.

C A K E

Nonstick vegetable oil spray 1⅓ cups all-purpose flour ¾ cup unsweetened cocoa powder ¼ cup malted milk powder 1 tsp. kosher salt 1 tsp. baking soda ¾ tsp. baking powder 2 large eggs 1 large egg yolk 1½ cups plus 2 Tbsp. granulated sugar 1 cup buttermilk ⅓ cup vegetable oil ½ tsp. vanilla extract ¾ cup coffee, cooled, divided 2 Tbsp. light brown sugar

G L A Z E

3 oz. bittersweet chocolate, chopped ½ tsp. vanilla extract ½ cup heavy cream ¼ cup malted milk powder ¼ tsp. kosher salt Chocolate pearls; coarsely chopped malt balls (for serving; optional)

C A K E Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl.

Whisk eggs, egg yolk, and 1 ½ cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and ½ cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don’t want to overmix).

Scrape batter into prepared pan and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60–70 minutes.

Meanwhile, combine brown sugar, remaining ¼ cup coffee, and remaining 2 Tbsp. granulated sugar in a small bowl, stirring to dissolve sugar.

Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee

mixture (use all of it). Let cake cool completely in pan before turning out onto rack.

G L A Z E Place chocolate and vanilla in a medium bowl. Bring cream, malted milk powder, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.

Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Decorate with chocolate pearls and malt balls, if desired. Let cake sit until glaze is set, about 30 minutes.

D O A H E A D : Cake can be baked and glazed 3 days ahead. Store tightly wrapped at room temperature.


Fruity Rum Bundt Cake

BON APPÉTIT | DECEMBER 2016 RECIPE BY RICK MARTINEZ PHOTO BY MICHAEL GRAYDON + NIKOLE HERRIOTT

8–10 SERVINGS Flouring the fruit helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

½ cup chopped dried apricots ½ cup dried tart cherries ½ cup golden raisins ½ cup plus 2 Tbsp. gold rum, divided 3 Tbsp. plus 3 cups all-purpose flour, plus more for pan 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 5 tsp. baking powder 1 ½ tsp. kosher salt ¼ tsp. ground cloves 2 Tbsp. vegetable oil 1 ¼ cups plus 2 Tbsp. (or more) sour cream 2 cups raw sugar, plus more for serving 1 vanilla bean, split lengthwise 7 large egg yolks 1 large egg 1 cup powdered sugar

S P E C I A L E Q U I PM E N T : 12-cup Bundt pan

Combine apricots, cherries, raisins, and ½ cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 3 Tbsp. flour and toss to coat; set aside.

Preheat oven to 350°. Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine. Whisk reserved rum, oil, and 1 ¼ cups sour cream in another medium bowl to combine.

Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes. Scrape in seeds from vanilla bean; reserve pod for another use. Add egg yolks and egg one at a time,

beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. Fold in reserved dried fruit. Scrape batter into prepared pan; smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.

Bake cake until golden brown and a tester inserted into the center comes out clean, 60–70 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp. rum. Let cool completely, about 3 hours.

Mix powdered sugar and remaining 2 Tbsp. sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth. Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.

D O A H E A D : Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.

N O T E : To bake this cake in a 10-cup Bundt pan, hold back 2 cups batter. (It will make 8 cupcakes.) Cakes made in decorative pans with fine details will look better with powdered sugar in lieu of the glaze.


Vegan Chocolate Tart with Salted Oat Crust


8 SERVINGS You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

C R U S T 1¼ cups old-fashioned oats ¾ cup whole wheat flour ⅓ cup virgin coconut oil, melted, slightly cooled ¼ cup light agave syrup (nectar) 2 Tbsp. unsweetened cocoa powder ¾ tsp. kosher salt ½ tsp. ground cinnamon


½ tsp. instant espresso powder 1 cup unsweetened cocoa powder 7 oz. vegan dark chocolate, melted, slightly cooled ⅔ cup light agave syrup (nectar) 2 tsp. vanilla extract ⅔ cup plus 1 tsp. virgin coconut oil, melted, slightly cooled ¼ tsp. kosher salt, plus more 2 Tbsp. old-fashioned oats 1 Tbsp. demerara sugar

S P E C I A L E Q U I PM E N T A 9"-diameter or a 13¾x4½" tart pan with removable bottom

C R U S T Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave syrup, cocoa, salt, and cinnamon in a food

processor until oats are coarsely ground and mixture looks like wet sand.

Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.

F I L L I N G A N D ASS E M B LY Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. salt and process until mixture is very smooth and thick, about 30 seconds.

Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart

lightly against counter to pop any air bubbles in filling.

Cook oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.

Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.

Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.

DO AHEAD: Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.


Grapefruit-Vanilla Shortbread


MAKES 16 A few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.

½ cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for pan 1 Tbsp. finely grated grapefruit zest 1 tsp. vanilla extract ⅓ cup plus 1 cup powdered sugar 1 cup all-purpose flour ½ tsp. kosher salt, plus more 2 Tbsp. fresh grapefruit juice Himalayan pink salt, dried hibiscus flowers, red sprinkles or sanding sugar, dried rose petals, and/or cracked pink peppercorns (for serving; optional)

S P E C I A L E Q U I PM E N T : A 9" springform pan

Lightly butter pan. Pulse grapefruit zest, vanilla extract, ½ cup butter, and ⅓ cup powdered sugar in a food processor until smooth and homogenous. Add flour and ½ tsp. kosher salt; pulse just to combine. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.

Preheat oven to 350◦. Prick shortbread all over with a fork 1"–2" apart, and bake until edges are golden and center is pale but firm to the touch, 15–18 minutes.

Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.

Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth. Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed. Top as desired. Let sit 10–15 minutes to allow glaze to set. Retrace cut marks.

D O A H E A D : Dough can be pressed into pan 1 day ahead. Cover and chill.


BA’s Best Carrot Cake

BON APPÉTIT | MAY 2016 RECIPE BY CLAIRE SAFFITZ PHOTO BY ALEX LAU

12 SERVINGS This is the only carrot cake recipe you’ll ever need. This is part of BA's Best, a collection of our essential recipes.

C A K E

Nonstick vegetable oil spray ½ cup golden raisins (optional) 3 Tbsp. dark rum (optional) 1 cup chopped walnuts 1 lb. carrots, peeled, coarsely grated 1 cup buttermilk, room temperature 2½ cups all-purpose flour 2 tsp. ground cinnamon 2 tsp. ground ginger ½ tsp. freshly grated nutmeg 2 tsp. baking powder 1½ tsp. kosher salt ¾ tsp. baking soda 4 large eggs, room temperature 1 cup granulated sugar ¾ cup (packed) dark brown sugar 2 tsp. vanilla extract ¾ cup vegetable oil


12 oz. cream cheese, room temperature ¾ cup (1½ sticks) unsalted butter, room temperature 1 tsp. vanilla extract Generous pinch of kosher salt 4 cups powdered sugar

C A K E Preheat oven to 350°. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.

Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden

brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.

Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.

Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool

10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.

F R O S T I N G A N D ASS E M B LY Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.

Place 1 cake, domed side down, on a platter. Spread ¾ cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1¼ cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively.


Roasted-Almond Thumbprints

BON APPÉTIT | DECEMBER 2013 RECIPE BY ALISON ROMAN PHOTO BY MICHAEL GRAYDON + NIKOLE HERRIOTT

MAKES ABOUT 48 The great thing about these nutty, tender thumbprint cookies? They can be any shape or size, and the fillings are customizable.

1½ cups all-purpose flour 1½ cups unsalted, roasted almonds 1 tsp. baking powder ½ tsp. kosher salt 1 cup (2 sticks) unsalted butter, room temperature ½ cup granulated sugar 1 large egg 1 tsp. vanilla extract ½ cup coarse sanding or raw sugar Assorted jams and/or lemon curd (for filling)

Place racks in upper and lower thirds of oven; preheat to 375°. Pulse flour and almonds in a food processor until almonds are very finely ground. Add baking powder and salt and pulse just to blend.

Using an electric mixer on high speed, beat butter and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add egg and vanilla and beat until pale and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes before making balls). Roll balls in sanding sugar and place on 2 parchment-lined baking sheets, spacing 2" apart. Using your thumb, make a deep indent in each ball. (For more exaggerated cracks, bake dough 5 minutes before indenting.)

Bake cookies, rotating baking sheets halfway through, until golden, 12–14 minutes. Transfer to wire racks and let cool. Fill with jam or curd (use a small spoon).

D O A H E A D : Cookies can be baked (but not filled) 2 weeks ahead; wrap tightly and freeze. Thaw before filling. Cookies can be filled 1 day ahead; store airtight at room temperature.


Cranberry-Lime Pie

BON APPÉTIT | NOVEMBER 2016 RECIPE BY ANN REDDING & MATT DANZER PHOTO BY BOBBI LIN

8 SERVINGS The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling is pure genius.

C R U S T

4 oz. gingersnap cookies (about 16 if using Nabisco) 1 cup pecans 4 Tbsp. unsalted butter, melted 3 Tbsp. light brown sugar


1 12-oz. package fresh (or frozen, thawed) cranberries, plus 4 oz. (about 1 ¼ cups) for serving 2 ½ cups granulated sugar, divided 3 large eggs 2 large egg yolks 1 tsp. finely grated lemon zest 2 tsp. finely grated lime zest, divided ½ cup fresh lime juice A pinch of kosher salt ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces Whipped cream (for serving)

C R U S T Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish.

Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.

D O A H E A D : Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.

FILLING AND ASSEMBLY Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.

Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.

Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.

Bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.

Toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

D O A H E A D : Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.


Chocolate Blackout Cookies


MAKES ABOUT 24 We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.

S P R I N K L E S

1 large egg white 1 ¾ cups powdered sugar

C O O K I E S

4 oz. semisweet chocolate, coarsely chopped 4 Tbsp. unsalted butter 1 cup plus 2 Tbsp. all-purpose flour ½ cup unsweetened cocoa powder, preferably Dutch process ¾ tsp. baking powder ½ tsp. instant espresso powder ¼ tsp. baking soda 3 large eggs, room temperature 1 ¼ cups (packed) dark brown sugar 2 tsp. vanilla extract 1 tsp. kosher salt

I C I N G A N D ASS E M B LY

3 oz. semisweet chocolate, coarsely chopped ¼ cup heavy cream 1 Tbsp. light corn syrup ¼ tsp. kosher salt ½ cup powdered sugar 1 tsp. vanilla extract 4 Tbsp. unsalted butter, room temperature, cut into pieces

S P R I N K L E S Whisk egg white in a medium bowl just to loosen. Add powdered sugar and ½ tsp. water and whisk until smooth. Mixture should be smooth, satiny, and very thick. If mixture is too thick or gloppy, whisk in another ½ tsp. water. Transfer to a disposable pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.

Pipe icing in very thin, very straight lines across a parchment-lined baking sheet, spacing close together (if icing does not squeeze out of bag easily, snip a slightly larger opening). Keep piping until you’ve covered the entire sheet of parchment (discard leftover icing or save for another use). Let sit at room temperature until hardened, at least 8 hours and up to 1 day (to speed up drying, you can also bake sprinkles in a 150° oven for 2–2 ½ hours). Lift ends of parchment to break sprinkles into various lengths, then gently roll your fingers over top to loosen from parchment paper.

D O A H E A D : Sprinkles can be made 2 days ahead. Store airtight at room temperature.

C O O K I E S Preheat oven to 350°. Heat chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until melted and mixture is smooth. Let cool.

Meanwhile, sift flour, cocoa, baking powder, espresso powder, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat eggs, brown sugar, vanilla, and salt in a large bowl until thick and light, about 3 minutes. Reduce speed to low and add chocolate mixture; mix just to combine. Turn off mixer. Add dry ingredients and pulse mixer on low until no dry spots

remain. If dough is very soft, cover and chill until firm enough to scoop, 10–15 minutes.

Using a 1 ½ oz. scoop (or a scant ¼ cup), portion out dough and roll into balls between your palms (if dough becomes very sticky while rolling, chill for a few minutes). Place balls on 2 parchment-lined baking sheets, spacing at least 2" apart; flatten slightly. Bake cookies, rotating baking sheets once, until centers are puffed and edges are just firm, 13–18 minutes. Let cookies cool 20 minutes on baking sheets, then peel away parchment and transfer to a wire rack. Let cool completely.

D O A H E A D : Cookies can be baked 1 day ahead. Store tightly wrapped at room temperature.

I C I N G A N D ASS E M B LY Heat chocolate, cream, corn syrup, and salt in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and mixture is smooth. Let cool.

Whisk powdered sugar and vanilla into chocolate mixture, then add butter 1 piece at a time, whisking to incorporate fully after each addition. Whisk until icing looks smooth and glossy.

Using an offset spatula, spread about 1 Tbsp. icing over each cookie and top with sprinkles.

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