The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [360]
orange cornmeal shortbread
MAKES 24
1 cup (2 sticks) unsalted butter, softened
¾ cup confectioners’ sugar, plus more for dusting
2 teaspoons pure vanilla extract
1½ teaspoons orange zest
2 cups all-purpose flour
¼ cup plus 2 tablespoons yellow cornmeal
1 teaspoon salt
1. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and zest. Beat well, scraping the sides of the bowl as necessary. With the mixer on low speed, mix in the flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form the dough into 2 logs about 1½ inches in diameter; wrap in plastic, and chill at least 1 hour.
2. Preheat the oven to 300°F. Place the remaining ¼ cup cornmeal on a sheet of parchment or waxed paper. Remove the plastic from the chilled dough; roll the logs in cornmeal to coat. Slice into ¼-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.
peanut butter and chocolate cups
MAKES ABOUT 30 SMALL PLUS 12 LARGE
Keep the pan of simmering water nearby to rewarm the chocolate as you are working. You will need about 30 1½-inch and 12 2½-inch paper candy cups; they are available at most baking supply stores.
10 ounces semisweet or bittersweet chocolate, coarsely chopped
6 ounces cream cheese, room temperature
1 cup smooth peanut butter
1 cup sugar
½ cup heavy cream
Chopped peanuts, for garnish
1. In a heatproof bowl set over a pan of simmering water, melt the chocolate, stirring occasionally, until it is smooth. Remove from heat; stir to cool slightly.
2. Working with 1 paper cup at a time, fill halfway with melted chocolate; invert the cup over bowl of chocolate, and swivel to evenly coat the sides. Gently but quickly reinvert the cup; immediately place on a baking sheet in the refrigerator or freezer. If necessary, use a small pastry brush to fill in any holes so no paper cup is visible. Let the chocolate harden before filling, at least 30 minutes and up to 2 days; cover with plastic wrap once it is set.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until it is smooth. Add the peanut butter and sugar; beat until combined. In a separate bowl, whip the cream to form stiff peaks; fold into the peanut butter mixture. Place in the refrigerator until it is slightly firm, about 5 minutes. Transfer to a pastry bag fitted with an Ateco #863 open-star tip, and pipe the mixture into the cups.
4. Place the cups in a single layer in an airtight container or baking pan, and cover the container or wrap pan with plastic, being careful not to touch the tops of the cups. Chill in the refrigerator up to 4 hours. To serve, sprinkle a few chopped peanuts over the top of each cup.
skillet-baked chocolate chip cookie
SERVES 8
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, softened
½ cup sugar
¾ cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1½ cups mixed milk and semisweet chocolate chips (about 9 ounces)
2 pints vanilla ice cream
Caramel Sauce (recipe follows)
1. Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla; mix until they are fully incorporated. Add the flour mixture, and beat until just combined. Stir in the chocolate chips.
2. Transfer the dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and the top is golden, 40 to 45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire