Incredibly Decadent Desserts

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Place butter and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until combined. Add sugar and vanilla; beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add chocolate mixture; beat at low speed until just combined. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Divide batter among 3 (8-inch) cake pans coated with baking spray. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely on wire racks.

4. Place ¹/₂ cup sugar, 3 tablespoons water, and ¹/₈ teaspoon salt in a small saucepan; bring to a boil, stirring until sugar melts. Cook 6 to 7 minutes or until a candy thermometer registers 230° (do not stir).

5. Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed 2 minutes or until foamy. Increase mixer speed to high; beat 2 to 3 minutes or until soft peaks form. With mixer on low speed, pour hot syrup in a thin stream down the side of mixing bowl. Gradually increase the speed to high; beat 2 minutes or until stiff peaks form (do not overbeat). Add vanilla; beat until just combined.

6. Place 1 cake layer on a plate; spread top with about 1 cup icing. Repeat procedure with another cake layer. Top with remaining cake layer; spread remaining icing over top and sides of cake.

SERVES 14 (serving size: 1 slice)
CALORIES 278; FAT 9.6g (sat 4.4g, mono 3.4g, poly 1.2g); PROTEIN 5g; CARB 44g; FIBER 1g; CHOL 38mg; IRON 2mg; SODIUM 266mg; CALC 62mg

Combining the cocoa and chopped chocolate with boiling water accomplishes a couple of things: First, hydrating the powder in boiling water coaxes the essential flavors of the cocoa butter out of the powder, making the chocolate taste richer. Second, the boiling water melts the chopped chocolate so it blends easier into the cake batter.

To me, baking a cake for a special occasion or for someone in particular is one of the greatest expressions of love imaginable. Your generous gift of time and energy—mixing, folding, icing, glazing, and getting the light and fluffy layers just right—will be remembered and appreciated.

1 I know you have read and heard this tip over and over again, but it’s so important that it’s worth repeating: Read your recipe all the way through. By reading the recipe and understanding the different steps and the time each takes, you will be halfway there to a successful cake. Forgetting to preheat your oven is a sure way to ruin all your hard work to make that delicious cake batter.

2 Assemble and measure all your ingredients first. Getting in the habit of doing this will help you avoid discovering you are out of eggs at the exact moment you need to add them to the creamed butter and sugar mixture.

3 Prepare your cake pans and cooling racks. Baking spray with flour is simply the easiest way to assure an easy, clean release of cakes (and pies) from the simplest to the more intricately designed pan. Use it on cooling racks to help keep cakes from sticking after they have cooled. And for less mess and cleanup, spray the pans and the cooling racks over the open door of your dishwasher.

4 Don’t take shortcuts. There are very good reasons for specific steps in cake recipes. If the recipe says to beat the butter and sugar together for 5 minutes, it’s because the longer beating time will incorporate more air into the mixture, making the cake rise more. Or, alternating the addition of the dry ingredients with the liquid ingredients into the creamed butter mixture—why do this? A tender moist cake is the goal. (Who wants a dry or a crumbly cake?) Adding the flour alternately with the milk (or other liquid) to the creamed ingredients allows the flour to become coated with the fatty ingredients, which in turn makes the cake layers tender and meltingly soft.

5 I’m not a fan of artificial flavorings. And even natural extracts can be too much of a good thing. But if you do use extracts, such as coconut or almond, use them sparingly since their flavor can easily take over and make your cake have a chemical aftertaste. I recommend starting with only ¹/₄ teaspoon. Taste the batter, and then add more if you want a stronger flavor.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; stir with a whisk.

3. Place ³/₄ cup sugar, ¹/₄ cup butter, and oil in a large bowl. Beat with a mixer at medium speed until well combined, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add banana and vanilla; beat 1 minute or until combined. Add flour mixture and ¹/₂ cup milk alternately to butter mixture, beginning and ending with flour mixture. Divide batter evenly between 2 (8-inch) cake pans coated with baking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack (about 30 minutes).

4. Place ¹/₂ cup sugar, 1 tablespoon butter, dash of salt, egg yolks, and egg in a small saucepan, stirring with a whisk until smooth. Stir in ³/₄ cup milk. Place pan over medium heat. Cook until a candy thermometer registers 160° and mixture has thickened, about 5 minutes, stirring constantly. Remove pan from heat. Stir in liqueur and vanilla. Pour mixture into a bowl. Place plastic wrap on surface of curd; chill (about 30 minutes).

5. Place 1 cake layer on a plate; spread with half of banana curd. Top with remaining cake layer; spread remaining curd over top of cake. Sprinkle evenly with nuts. Store cake covered in refrigerator.

SERVES 12 (serving size: 1 slice)
CALORIES 299; FAT 11.8g (sat 4.5g, mono 4.1g, poly 2.5g); PROTEIN 6g; CARB 42g; FIBER 1g; CHOL 107mg; IRON 1mg; SODIUM 235mg; CALC 73mg

FREEZING BANANAS

1. Sweet overripe bananas with brown-speckled peels provide the best flavor for breads and cookies. So instead of tossing them in the trashcan, toss them (skin and all) in your freezer until you’re ready to bake.

2. Thaw the bananas, without peeling them, in a dish at room temperature until they’re soft. The longer the bananas are in the freezer, the darker the skin will become. Even though they may look rather ugly, their flesh will still be perfect to use.

3. Remove the peels and any overly brown spots on the bananas, and place them in a bowl. Mash the bananas with a fork, and measure out what you need.

I really like the flavor the ancient grain amaranth imparts to baked goods. It has malty, caramel, and sweet cereal notes that aren’t found in everyday flours. It makes this cake hearty without it feeling heavy or overly dense.

2. Melt 3 tablespoons butter in a 10-inch cast-iron skillet. Add brown sugar; cook over medium heat 1 minute or until sugar almost melts, stirring constantly. Remove pan from heat. Arrange pineapple slices in pan; place 1 cherry in the center of each slice.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients; stir with a whisk.

4. Place ¹/₄ cup butter and granulated sugar in a bowl; beat with a mixer at medium speed until light and fluffy, about 2 minutes. Add egg and egg yolk, 1 at a time, beating well after each addition. Add vanilla; beat until combined. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Scrape batter into prepared pan; smooth top with a spatula. Bake at 425° for 5 minutes. (Don’t worry, the batter shouldn’t spill over; but if you like, you can always place a baking sheet on the rack below.) Reduce oven temperature to 350°. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Place a plate upside down on top of pan; invert cake onto plate. Serve warm or at room temperature.

SERVES 12 (serving size: 1 wedge)
CALORIES 255; FAT 8.3g (sat 4.9g, mono 2.2g, poly 0.5g); PROTEIN 4g; CARB 42g; FIBER 1g; CHOL 50mg; IRON 1mg; SODIUM 302mg; CALC 88mg

MARASCHINO CHERRIES

These sweetened cherries are typically made from sweet cherry varieties, such as Royal Ann, Rainier, or Gold. Many brands brine the cherries in a solution that bleaches them, and then soak them in a mixture of food coloring (usually Red Dye #40) and sugar syrup (containing high-fructose corn syrup) to give them their ruby-red hue. However, there are all-natural brands available that don’t have artificial colors, dyes, or flavors added, such as Tillen Farms, that you can use.

Dark spicy rum adds a nice kick to this cake, but if you’d prefer not to use it you can easily substitute the same amount of apple juice or orange juice. Instead of one large Bundt cake, you can make 12 mini cakes: Just spoon the batter evenly among 12 mini Bundt molds that have been well coated with baking spray. Bake them at 350˚ for about 18 minutes or until a wooden pick comes out clean.

2. Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH 30 seconds. Cool to room temperature. (This softens the raisins. Plus, they absorb some of the rum for a boost of flavor.)

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk. Place butter, oil, and ³/₄ cup sugar in a large bowl; beat with a mixer at medium speed until smooth. Beat in rinds and vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Drain raisins through a sieve over a bowl; reserve rum. Stir raisins into batter. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Place a plate upside down on top of cake; invert onto plate.

4. Combine ¹/₄ cup sugar, 2 tablespoons water, and corn syrup in a small saucepan; bring to a boil. Cook 1 minute. Remove pan from heat; stir in reserved rum. Brush syrup over warm cake. Cool completely. Sprinkle top with powdered sugar.

Serves 12 (serving size: 1 wedge) CALORIES 282; FAT 9.8g (sat 3.3g, mono 4.4g, poly 1.7g); PROTEIN 4g; CARB 43g; FIBER 1g; CHOL 42mg; IRON 2mg; SODIUM 253mg; CALC 78mg

2. Weigh or lightly spoon almond flour into a dry measuring cup; level with a knife. Spread on a baking sheet. Bake at 350° for 6 minutes or until it is beginning to brown and become fragrant, stirring after 3 minutes. Cool to room temperature on pan.

3. Weigh or lightly spoon all-purpose and semolina flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a bowl, stirring with a whisk.

4. Place butter and 1¹/₄ cups sugar in a large bowl; beat at medium speed 3 minutes or until well combined. Add 1 tablespoon rind and 1¹/₂ teaspoons vanilla; beat until combined. Add eggs, 1 at a time, beating well after each addition. Add flour mixture; beat at low speed 1 minute or until just combined. Add yogurt; beat 1 minute or until just combined. Scrape batter into 4 (6 x 3–inch) mini loaf pans coated with baking spray. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out completely dry.

5. Combine ¹/₄ cup sugar, 1 tablespoon rind, and orange juice in a small saucepan; bring to a boil. Remove pan from heat; stir in ¹/₄ teaspoon vanilla and liqueur, if desired. Pierce surfaces of cakes liberally with a skewer; drizzle half of glaze over cakes. Let stand 15 minutes. Loosen cakes from sides of pans using a narrow metal spatula. Invert onto plates. Pierce tops of cakes liberally with a skewer; drizzle remaining glaze over cakes. Serve cakes at room temperature.

SERVES 16 (serving size: 1 slice)
CALORIES 298; FAT 11g (sat 4.5g, mono 4.2g, poly 1.4g); PROTEIN 7g; CARB 42g; FIBER 2g; CHOL 63mg; IRON 2mg; SODIUM 169mg; CALC 92mg

Adding a combination of orange liqueur, orange rind, and juice provides big, bright flavor. Using zest is an easy way to boost citrus flavor without adding more liquid to the cake. This cake also bakes easily in a 10-cup Bundt pan. Increase the bake time to 40 minutes, checking doneness with a wooden pick after 35 minutes.

If you’ve ever wandered down the international food aisle in your grocery store, you might have seen Lyle’s Golden Syrup in the green and gold can. Lyle’s syrup is thick and lightly caramelized and can be used on pancakes and French toast or in recipes where light-colored corn syrup is used. The flavor is incredible—it has buttery, caramel notes—and it adds extra moisture to baked goods. If kumquats are not in season, substitute orange or lemon rind (whichever you prefer). Use a vegetable peeler to cut the rind into 1-inch strips (no pith!), cut the strips into ¹/₄-inch slices to equal about ¹/₂ cup, and then prepare them the same way as the kumquats in step 4.

2.To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl, stirring with a whisk.

3.Combine syrup and next 6 ingredients (through eggs) in a large bowl; beat with a mixer at low speed 1 minute or until well combined. Add flour mixture and ginger ale alternately to syrup mixture, beginning and ending with flour mixture. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack. Place a plate upside down on top of cake; invert cake onto plate.

4.To prepare glaze, place kumquats, 1 cup water, ²/₃ cup sugar, and dash of salt in a saucepan; bring to a boil. Simmer, uncovered, until reduced to ²/₃ cup, about 18 minutes, stirring occasionally. Drizzle glaze over warm cake.

Serves 14 (serving size: 1 wedge)
CALORIES 298; FAT 12.8g (sat 3.2g, mono 6.4g, poly 2.7g); PROTEIN 4g; CARB 48g; FIBER 1g; CHOL 50mg; IRON 1mg; SODIUM 204mg; CALC 42mg

The hummingbird cake has been around Southern homes for decades. Adding bourbon to the glaze is my nod to Southern proclivities, but you can substitute the same amount of pineapple or orange juice for the bourbon, if you like.

2.Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl; stir with a whisk. Place granulated sugar, butter, and canola oil in a large bowl; beat with a mixer at medium speed until well combined, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in banana, nuts, and pineapple.

3. Divide batter evenly among 12 mini Bundt pans coated with baking spray. Bake at 350° for 18 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans.

4. Combine ¹/₄ teaspoon vanilla, powdered sugar, bourbon, and melted butter in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm cakes.

SERVES 12 (serving size: 1 cake)
CALORIES 292; FAT 11.6g (sat 3.9g, mono 4.9g, poly 2.1g); PROTEIN 5g; CARB 43g; FIBER 2g; CHOL 44mg; IRON 2mg; SODIUM 264mg; CALC 76mg

These minis can easily be made into one large Bundt. Just pour the batter into a 10-cup Bundt pan coated with baking spray, and bake at 350° for about 40 minutes or until a wooden pick comes out clean.

If you’re making this dessert ahead, wait until just before you’re serving it to spoon on the strawberry sauce so the cake doesn’t become soggy. Try the sauce right off the stove—hot strawberries are a delightful change.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl, stirring with a whisk. Place 1 cup sugar, butter, and oil in a bowl; beat with a mixer at medium speed 3 minutes or until light and fluffy. Add egg and egg yolk, 1 at a time, beating well after each addition. Beat in lemon rind, lemon juice, and vanilla. Combine sour cream and milk in a bowl, stirring with a whisk until smooth. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture, beating until just combined. Spoon batter into a 9 x 5–inch loaf pan coated with baking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; cool on wire rack.

3. Combine strawberries and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and cook 2 minutes or until thick and bubbly, mashing strawberries with a potato masher or a fork. Spoon sauce over cake.

SERVES 12 (serving size: 1 slice and about 2 tablespoons sauce)
CALORIES 281; FAT 9.6g (sat 4.3g, mono 3.5g, poly 1.2g); PROTEIN 4g; CARB 45g; FIBER 1g; CHOL 49mg; IRON 1mg; SODIUM 260mg; CALC 91mg

SOUR CREAM

When sour cream is added to the cake, it makes the texture richer, denser, and more flavorful. From the chemistry side, the tangy acid in the sour cream reacts with the baking soda to create the gas to help the cake rise to its full potential.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and ³/₄ cup sugar.

3. Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at medium speed until foamy (about 1 minute). Increase speed to high; beat until soft peaks form, about 2 minutes. With mixer at medium speed, add ³/₄ cup sugar, 1 tablespoon at a time. Beat until medium peaks form, about 2 minutes (do not overbeat). Add 1¹/₂ teaspoons vanilla, and beat until just combined.

4. Sift ¹/₄ cup flour mixture over top of egg white mixture; gently fold in. Repeat procedure with remaining flour mixture, ¹/₄ cup at a time, being careful not to deflate egg whites. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Bake at 350° for 40 minutes or until cake springs back when lightly touched. Invert pan over the neck of a glass bottle (so the cake is hanging upside down); cool cake completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate; invert again.

5. Combine milk, half-and-half, 2 tablespoons sugar, dash of salt, and chocolate in a small saucepan; bring to a simmer, stirring until mixture is smooth. Place 2 tablespoons sugar, cornstarch, and egg yolk in a bowl, and stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir in ¹/₄ teaspoon vanilla. Serve cake with warm sauce.

SERVES 12 (serving size: 1 slice and about 1¹/₂ tablespoons sauce)
CALORIES 212; FAT 2.7g (sat 2g, mono 0.5g, poly 0.2g); PROTEIN 5g; CARB 41g; FIBER 0g; CHOL 19mg; IRON 1mg; SODIUM 131mg; CALC 28mg

ANGEL FOOD CAKE

1. Beating the egg whites, cream of tartar, and salt until foamy at a lower speed first builds strong bubbles that will help the cake expand in the oven without collapsing.

2. Add the remaining sugar slowly and a little at a time when the whites reach soft peaks so that it doesn’t break the air bubbles.

3. If your angel food cake pan doesn’t have feet to suspend it upside down, use the neck of a sturdy bottle, like a wine bottle, to hang the pan upside down until the cake is completely cool. Hanging the cake upside down helps prevent the cake from collapsing or sinking.

This coffee cake is rich with egg yolks and the heady fragrance of freshly grated nutmeg. I do recommend grating your own nutmeg, since fresh spices are key to flavorful and memorable treats. A Microplane grater-zester works wonderfully well on the hard-as-nails whole nutmeg.

2. Combine first 4 ingredients in a bowl, stirring with a whisk. Cut in 2 tablespoons chilled butter using a pastry cutter or 2 knives until mixture resembles coarse meal (or follow the advice in the technique tip). Stir in nuts.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients; stir with a whisk. Place granulated sugar and 3 tablespoons softened butter in a medium bowl; beat with a mixer at medium speed 4 minutes or until well combined. Add egg and egg yolk, 1 at a time, beating well after each addition. Add milk, sour cream, and vanilla; beat at low speed 1 minute or until well combined. Add flour mixture; beat at low speed until just combined.

4. Spoon half of batter into an 8-inch round cake pan coated with baking spray. Sprinkle with half of crumble mixture. Spread remaining half of batter over crumble, smoothing top with a spatula. Sprinkle top with remaining half of crumble. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack. Place a plate upside down on top of cake; invert cake onto plate. Place another plate upside down on top of cake; invert onto plate.

SERVES 10 (serving size: 1 wedge)
CALORIES 266; FAT 10g (sat 4.8g, mono 3.3g, poly 1.2g); PROTEIN 4g; CARB 40g; FIBER 1g; CHOL 55mg; IRON 1mg; SODIUM 221mg; CALC 68mg

Here’s a trick for making streusel or crumble toppings: Place the amount of butter the recipe calls for in the freezer while you’re preheating the oven and preparing the cake batter. By the time you need it, it will be nice and solid and easy to grate on a box grater. Then all you need to do is toss it with the remaining streusel ingredients for an easy mix.

There are many ways to describe Kamut flour’s unique flavor attributes: earthy, sweet, toasty. It adds all those elements to this cake. If you absolutely can’t find it, substitute whole-wheat pastry flour. Baking this cake at a lower temperature gives the apples time to get tender, and the moisture in the apples keeps the cake from drying out.

2 cups (¹/₂-inch) diced apple (about 1 large Golden Delicious or Honey Crisp)

2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed 30 seconds or until well combined. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until just combined (batter is very thick). Stir in apple by hand. Spread batter into a 9-inch springform pan coated with baking spray.

3. To prepare streusel, combine brown sugar and remaining ingredients in a small bowl; toss to combine. Sprinkle streusel topping evenly over top of batter. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove sides from pan. Cool completely or serve warm.

SERVES 10 (serving size: 1 wedge)
CALORIES 299; FAT 12g (sat 5g, mono 4.1g, poly 2g); PROTEIN 4g; CARB 46g; FIBER 2g; CHOL 56mg; IRON 1mg; SODIUM 216mg; CALC 48mg

KAMUT

Khorasan wheat dates back to the time of the pharaohs, with further speculation that the ancient Greeks introduced it to Egypt. In more recent times, the wheat was grown as a novelty artisan grain, and then later trademarked by a commercial pasta company as Kamut khorasan wheat. While I find its origins interesting, the flavor it adds to baked goods is incredible. It’s easily found at Whole Foods or other “organic” type of groceries.

Peanut butter and chocolate, an all-time favorite flavor combination, are gently swirled together in this moist loaf cake. Using the edge of a knife to create the swirl helps keep the two batters from mixing together too much. Use your preferred peanut butter—crunchy or creamy, natural or commercially produced. All work beautifully.

2. To prepare swirl, combine first 3 ingredients in a medium bowl, stirring until smooth.

3. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk. Place brown sugar, peanut butter, and butter in a large bowl. Beat with a mixer at medium speed until well combined, about 3 minutes. Add egg and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Remove 1 cup peanut butter batter; add to chocolate swirl mixture, stirring until combined. Layer half of peanut butter batter in bottom of a 9 x 5–inch loaf pan coated with baking spray; top with half of chocolate batter, carefully smoothing to edge of pan. Repeat layers with remaining batters. Swirl batters together using a knife. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.

4. To prepare drizzle, stir together powdered sugar and 2 teaspoons water until smooth; drizzle over top of cooled cake.

SERVES 12 (serving size: 1 slice)
CALORIES 256; FAT 10.7g (sat 4.2g, mono 4.1g, poly 1.9g); PROTEIN 6g; CARB 37g; FIBER 2g; CHOL 42mg; IRON 1mg; SODIUM 258mg; CALC 67mg

1. Preheat oven to 350°. Coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.

2. Combine ¹/₄ cup plus 1 tablespoon sugar, ½ cup water, 2 tablespoons melted butter, and 3 egg yolks in a large bowl, stirring with a whisk. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and ¹/₃ cup cocoa in a bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).

3. Beat 3 egg whites with a mixer at medium speed until foamy. Gradually add ¹/₄ cup sugar, 1 tablespoon at a time. Beat mixture at high speed until soft peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place ramekins on a baking sheet. Bake at 350° for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully remove cakes.

4. Combine ¼ cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and ¹/₂ teaspoon flour in a small saucepan. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk.

5. Combine 2 egg whites, 2 tablespoons sugar, and cream of tartar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves, stirring constantly with a whisk, until a candy thermometer registers 160°, about 2 minutes. Pour mixture into a medium bowl. Beat with a mixer with clean, dry beaters at high speed until stiff peaks form, about 2 minutes. To serve, top each cake with about 1¹/₂ tablespoons chocolate sauce and a dollop of meringue. Top with a mint leaf, if desired. Serve immediately.

SERVES 6 (serving size: 1 cake)
CALORIES 272; FAT 9.1g (sat 5g, mono 2.7g, poly 0.8g); PROTEIN 6g; CARB 45g; FIBER 2g; CHOL 108mg; IRON 2mg; SODIUM 81mg; CALC 27mg

SWISS MERINGUE

1. Place the egg whites, sugar, and cream of tartar together in the top of a double boiler, whisking until well combined. (If you don’t have a double boiler, you can create one by setting a metal mixing bowl over a saucepan of simmering water. Just be sure the bottom of the bowl doesn’t touch the water.)

2. Place the mixture over simmering water, and cook until a candy thermometer registers about 160°, whisking constantly, until the sugar crystals melt completely.

3. Be sure to use clean, dry beaters when beating the egg whites to ensure they whip to maximum volume. Even a speck of fat can have an effect.

Meringue is made of egg whites, cream of tartar, and granulated sugar. How they’re combined dictates how they’re used.

1 The egg whites need to be at room temperature and cannot contain ANY of the sunny yellow egg yolk. The fat in the yolks will sabotage the meringue, preventing the whites from whipping into billowy clouds.

2 Make sure your bowl and beaters are perfectly clean and free of leftover oils or fats. That, too, can prevent the meringue from reaching its full capacity.

3 Begin mixing the egg whites on medium-low speed. The lower speed begins to build bubbles, and they’ll gradually increase in number and volume. Then increase the speed to high, which will create even smaller bubbles that will be stronger and better able to withstand additional expansion in the oven or when folded into batter.

4 Adding cream of tartar (an acid) adds additional strength to the bubbles, helping them expand and not collapse.

5 If adding vanilla extract, add it after the meringue is fully whipped. Adding it too soon could limit the meringue’s volume.

French meringue is made of uncooked egg whites, cream of tartar, and granulated sugar. Use it to top pies where the filling is hot and the pie goes in the oven to lightly brown the meringue on top; this ensures that the whites are cooked all the way through from the bottom to the top. French meringue is also folded into cake batters to act as a leavener.

Italian meringue is egg whites and cream of tartar whipped until medium peaks form. Boiling hot sugar syrup (about 234° to 240°) is drizzled down the side of the bowl, and then the mixture is whipped until firm peaks form and it cools to room temperature. The hot syrup cooks the egg whites and makes the meringue stable and ready to ice a cake, top a pie, or fold into mousse.

Swiss meringue is made by continuously whisking together egg whites, cream of tartar, and sugar over simmering water until the sugar crystals melt and the mixture reaches 160°. The mixture is then taken off the heat and whipped until firm peaks form. Swiss meringue can be folded into mousse, cake batters, and buttercreams without fear of collapsing.

Stable Italian and Swiss meringues can be shaped and baked into cookies, spirals for layered desserts, and sculpted nests for Pavlovas.

For the biggest maple punch, use medium or dark amber grade syrup that has richer, deeper maple flavor. Don’t let your cupcakes linger too long in the pan while they are cooling. The heat gets trapped and can lead to a soggy-bottomed cupcake.

2. To prepare cupcakes, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk.

3. Place syrup, brown sugar, butter, and oil in a large bowl. Beat with a mixer at medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Divide batter evenly among 12 muffin cups lined with cupcake liners. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire racks.

4. To prepare icing, place syrup, butter, and brown sugar in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir until smooth. Add powdered sugar, vanilla, and salt; stir with a whisk until smooth. Spread about 1 tablespoon icing on top of each cupcake.

SERVES 12 (serving size: 1 cupcake)
CALORIES 267; FAT 9.1g (sat 4.2g, mono 3.3g, poly 1.1g); PROTEIN 3g; CARB 44g; FIBER 0g; CHOL 47mg; IRON 1mg; SODIUM 167mg; CALC 63mg

MAPLE SYRUP

Maple syrup has different grades designating strength of flavor and darkness of color. Grade A is harvested early in the season and has three color-based categories: light, medium, and amber. The darker the color, the more robust the maple flavor. Grade B syrup is harvested towards the end of the season and is darker, with a very robust maple flavor. Sample a few and use the one that you prefer.

2. Combine ½ cup boiling water, ¹/₄ cup cocoa, bittersweet chocolate, and coffee, if desired, in a small bowl, stirring until smooth. Set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, ¹/₄ teaspoon salt, and baking soda in a bowl; stir with a whisk.

4. Place granulated sugar, ¹/₄ cup butter, and oil in a large bowl. Beat with a mixer at medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add 1 teaspoon vanilla and chocolate mixture; beat at low speed just until combined. Add flour mixture and ¹/₄ cup milk alternately to butter mixture, beginning and ending with flour mixture. Divide batter among 12 muffin cups lined with cupcake liners. (Liners will be almost full.) Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

5. Place cream cheese, 1 tablespoon butter, milk, ¹/₄ teaspooon vanilla, and ¹/₈ teaspooon salt in a medium bowl. Beat with a mixer at low speed until smooth, about 3 minutes. Whisk together powdered sugar and ¹/₄ cup cocoa; add to cream cheese mixture. Beat at low speed until smooth. Spread about 1¹/₂ tablespoons icing on each cupcake.

SERVES 12 (serving size: 1 cupcake)
CALORIES 290; FAT 11g (sat 5.3g, mono 3.4g, poly 1.1g); PROTEIN 4g; CARB 47g; FIBER 1g; CHOL 48mg; IRON 1mg; SODIUM 218mg; CALC 46mg

Dark cocoa isn’t for every recipe. Using just a little in these cupcakes deepens the color, but care must be taken. I discovered that using too much in a baked good will turn it army gray or even purple! And, by adding just a little instant coffee, the chocolate flavor intensifies.

Coconut is delicious, but it’s also high in saturated fat. Instead of using coconut extract to help these cupcakes stay on the lighter side, I prefer to use the real stuff in moderation. (Some extracts and artificial flavorings taste like chemicals or really bad medicine.) To get maximum flavor out of a small amount, I infused the coconut milk with flaked coconut and toasted the coconut that gets sprinkled on top of the icing. Infusing and toasting ekes out every possible bit of coconut flavor.

1. To prepare cupcakes, place coconut milk, ¹/₄ cup coconut, and vanilla bean in a small saucepan; bring to a boil over medium-high heat. Remove pan from heat. Cover and let stand until room temperature, about 20 minutes. Remove and discard vanilla bean.

3. Place remaining 3 tablespoons coconut on a baking sheet. Bake at 350˚ for 5 to 6 minutes or until lightly toasted, stirring after 4 minutes. Set aside.

4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a bowl; stir with a whisk. Place sugar, butter, and oil in a large bowl. Beat with a mixer at medium speed until light and fluffy, about 3 minutes. Stir in cooled coconut milk mixture. Add flour mixture; beat at low speed until just combined.

5. Place 3 egg whites and ¹/₂ teaspoon cream of tartar in a large bowl. Using clean, dry beaters, beat egg white mixture at medium speed until foamy; beat at high speed until soft peaks form, about 2 minutes. Gently fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter among 12 muffin cups lined with cupcake liners. Bake at 350° for 17 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

6. To prepare icing, combine ¹/₂ cup sugar, ¼ cup water, and salt in a saucepan; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 230°. Place 3 egg whites and ¹/₂ teaspoon cream of tartar in a large bowl; beat with clean, dry beaters at medium speed until foamy. Beat at high speed until medium peaks form. With mixer at low speed, pour hot syrup in a thin stream down the side of mixing bowl. Gradually increase speed to high; beat 3 minutes or until thickened and cooled. Beat in vanilla. Mound about 2 tablespoons icing on top of each cupcake. Sprinkle cupcakes with reserved toasted coconut.

Serves 12 (serving size: 1 cupcake)
CALORIES 244; FAT 9.9g (sat 5.2g, mono 3g, poly 1g); PROTEIN 4g; CARB 36g; FIBER 1g; CHOL 15mg; IRON 1mg; SODIUM 196mg; CALC 28mg

Combining pumpkin bread and cheesecake, these rich cream-filled muffins represent the best of fall flavors. Alternating the pumpkin batter with the cream cheese filling assures an evenly baked muffin with a creamy center.

1. Preheat oven to 425°. Place 12 muffin cup liners in muffin cups; coat liners lightly with baking spray.

2. Place cream cheese, powdered sugar, and ¹/₄ teaspoon vanilla in a small bowl; stir until smooth. Set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through cloves) in a bowl, stirring with a whisk.

4. Place 1 teaspoon vanilla, granulated sugar, and butter in a bowl; beat with a mixer at medium speed until well combined, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat at low speed until combined. Add flour mixture; beat at low speed 1 minute or until just combined.

5. Spoon batter into prepared muffin cups, filling one-third full. Top each with about 2 teaspoons cream cheese mixture; divide remaining batter evenly over cream cheese mixture. Sprinkle nuts evenly over batter. Bake at 425° for 5 minutes. Reduce oven temperature to 375°. Bake muffins at 375° for an additional 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan, and cool on a wire rack.

SERVES 12 (serving size: 1 muffin)
CALORIES 210; FAT 8.7g (sat 4.1g, mono 2.8g, poly 1g); PROTEIN 4g; CARB 30g; FIBER 2g; CHOL 48mg; IRON 1mg; SODIUM 250mg; CALC 74mg

What’s the difference between muffins and cupcakes? Muffin batters are thicker, stirred less, and many have fruit, nuts, or both added, making them heartier. They also have less sugar and fat, resulting in a crumb (or texture) that is denser than cupcakes. Cupcake batters are thinner, with more sugar and fat added, resulting in a soft, silky texture and melt-in-your-mouth goodness.

Classic Linzer Torte is rich almond pastry surrounding raspberry jam. These lightened, quick, and easy muffins are an equally satisfying version of the old-world dessert.

1. Preheat oven to 350°. Place 12 muffin cup liners in muffin cups; coat liners lightly with baking spray.

2. Sprinkle almond flour on a baking sheet. Bake at 350° for 6 minutes or until beginning to brown and become fragrant, stirring after 3 minutes. Cool to room temperature. Increase oven temperature to 425°.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through baking soda) in a bowl, stirring with a whisk.

4. Crumble almond paste into a large bowl; add sugar. Beat with a mixer at medium-low speed until mixture becomes sandy, about 3 minutes. Add butter and vanilla; beat 2 minutes or until well combined. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.

5. Spoon batter into prepared muffin cups, filling one-third full. Top each with about 1 teaspoon jam; top with remaining batter. Sprinkle nuts evenly over batter. Bake at 425° for 5 minutes. Reduce oven temperature to 375°. Bake at 375° for an additional 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately, and cool on a wire rack.

SERVES 12 (serving size: 1 muffin)
CALORIES 221; FAT 9.8g (sat 3.2g, mono 4.3g, poly 1.5g); PROTEIN 5g; CARB 29g; FIBER 1g; CHOL 42mg; IRON 1mg; SODIUM 226mg; CALC 91mg

ALMOND PASTE

Almond paste adds intense almond flavor and additional sweetness to these muffins. The paste is a concentrated mix of finely ground almonds and sugar. Using just a small amount can boost almond flavor in baked goods without adding excessive calories.

Bacon, dark beer, and hot pepper aren’t the standard mix-ins for muffins, but these savory “manffins” will particularly appeal to the guys in your family. Not a beer fan? No problem. Substitute an equal amount of reduced-fat milk for the beer.

1. Combine 3 tablespoons brown sugar, pepper, and 2 teaspoons water in a small bowl, stirring until smooth. Spread sugar mixture evenly over both sides of bacon. Place bacon on a wire rack coated with cooking spray; place rack in a baking sheet lined with foil. Place baking sheet in cold oven. Preheat oven to 400°, and cook bacon 18 minutes or until crisp. Cool; finely chop bacon.

2. Combine oats and 1 tablespoon flour in a small bowl. Add butter and 2 tablespoons chopped bacon, stirring until combined but still crumbly. Set streusel aside.

4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining chopped bacon, ¹/₂ cup brown sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Combine beer, oil, vanilla, and egg in a bowl; gently stir with a whisk until combined. Add beer mixture to flour mixture, stirring until just combined. Spoon batter into prepared muffin cups. Sprinkle streusel evenly over tops.

5. Bake at 350° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan, and serve warm or at room temperature.

SERVES 12 (serving size: 1 muffin)
CALORIES 177; FAT 5.8g (sat 1.3g, mono 2.7g, poly 1.2g); PROTEIN 3g; CARB 27g; FIBER 1g; CHOL 20mg; IRON 1mg; SODIUM 202mg; CALC 51mg

BAKING BACON

1. Baking bacon is a lot less messy than cooking it in a skillet. Line a baking sheet with foil to minimize the mess, and then place a wire rack on the pan.

2. Coat both sides of the bacon with the spice mixture, and place on rack, leaving a little room around each slice so the heat can circulate.

3. Place the pan in the oven, and then heat the oven to 400°. By beginning the cooking process in a cold oven, the bacon won’t curl up.