Everyday Food - Martha Stewart Living Magazine [68]
2 teaspoons paprika
Coarse salt and freshly ground pepper
1 Preheat oven to 450°F, with racks in upper and lower thirds. Halve potatoes crosswise; cut into 1-inch-wide wedges. On a large rimmed baking sheet, toss potatoes with oil and paprika, and season with salt and pepper. Arrange potatoes, cut sides down, in a single layer.
2 Roast, turning potatoes halfway through with a metal spatula (they should loosen easily from the sheet), until fork-tender and browned, about 50 minutes. Serve hot. SERVES 4
PER SERVING: 303 calories; 10.7 grams fat; 6.4 grams protein; 47.8 grams carbohydrates; 5.1 grams fiber
GLAZED CHOCOLATE CAKE
GLAZED LEMON POUND CAKES
ORANGE CORNMEAL CAKE
FLOURLESS CHOCOLATE CAKE
GINGERED BLACKBERRY AND PLUM SHORTCAKES
PEACH BUCKLE
CHERRIES WITH CINNAMON DUMPLINGS
APPLE BROWN BETTY
STRAWBERRIES WITH MINT WHIPPED CREAM
BROILED SPICED APRICOTS WITH GINGER WHIPPED CREAM
CARAMELIZED PEARS
FIG AND ALMOND CROSTATA
CHOCOLATE–PEANUT BUTTER PIE
LEMON-RICOTTA TART
HAZELNUT ESPRESSO COOKIES
COCONUT MACAROONS
FUDGY BROWNIES
MEXICAN WEDDING CAKES
CREAMY LEMON SQUARES
CHOCOLATE MOUSSE
MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE
STRAWBERRY SLUSH
CLASSIC ICE CREAM SANDWICHES
GLAZED CHOCOLATE CAKE
Dusting the pan with cocoa powder (rather than flour) keeps the cake dark on the outside. To make chocolate shavings, scrape along the edge of a bar of chocolate with a vegetable peeler.
SERVES 10 TO 12 PREP TIME: 30 MINUTES TOTAL TIME: 3 HOURS (WITH COOLING)
¾ cup (1½ sticks) unsalted butter, room temperature, plus more for pan
¾ cup unsweetened cocoa powder, plus more for pan
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar, plus 2 tablespoons for whipped cream (optional)
3 large eggs
1 teaspoon pure vanilla extract
½ cup sour cream
Chocolate Ganache Glaze (recipe below)
1 cup heavy cream (optional)
Chocolate shavings, for garnish (optional)
1 Preheat oven to 350°F. Butter an 8-inch round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
2 Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
3 Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
4 If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.
PER SERVING (PER SLICE; BASED ON 12): 330 calories; 22.4 grams fat; 4.4 grams protein; 32.5 grams carbohydrates; 2.4 grams fiber
4 ounces semisweet chocolate, coarsely chopped
½ cup heavy cream
Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes. MAKES ¾ CUP
GLAZED LEMON POUND CAKES
For best results, bring all of the ingredients to room temperature before mixing. When zesting and juicing lemons, grate zest first, then squeeze halves to extract juice. To make one large cake, bake the batter in a twelve-cup buttered and floured Bundt pan.
MAKES 2 LOAVES PREP TIME: 30 MINUTES TOTAL TIME: 3 HOURS (WITH COOLING)
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pan
¾ cup buttermilk
Finely grated zest of 2 lemons and 1