HOW TO: Doughnuts

Brenda’s Mom (a.k.a. Mom Saunders) is an amazing cook. Ask anyone and you’ll learn her specialty is raised doughnuts. She passed her doughnut-making expertise on to her children, each one possessing the skills to produce light-as-air doughnuts, though only a few have reached the true expert level. Brenda has reached true expert level—ask any one of Brenda’s friends or family.

In the recipe below, Brenda breaks down each step of the doughnut-making process to teach us how to make light-as-air doughnuts.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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HOW TO: Doughnuts

Step 1: Make a batch of Brenda’s Favorite Yeast Dough

• Allow to proof once for 45 minutes

Step 2: Prepare surface and roll out dough

• Recommended to use a silicone mat

• Dust lightly with flour

• Dump dough onto mat and sprinkle lightly with flour

• Using a rolling pin, roll dough evenly until it is ~3/4” thick

Step 3: Cut out doughnuts (Standard Glazed and/or Bars)

• Standard Glazed: Use a doughnut cutter to create perfect doughnuts.

  • No cutter? Use a biscuit cutter, or drinking glass, to cut out circles. To cut the centers, use a small medicine bottle or the cap from a spritz bottle.

    • Gather scraps and press into a ball. Allow to rise for ~30 minutes and roll into more doughnuts.

• Bars: use a pizza cutter or knife, to cut 2 1/2”-3” strips. Cut across strips at 5”-6” to make bars.

Step 4: Set aside to rise

Place doughnuts and/or bars on sheetpans lined with clean dish towels, spaced 2” apart. Set aside to rise for 35-45 minutes. Usually 12-15 doughnuts per sheetpan.

Step 5: Begin heating oil (in deep fryer or on stovetop)

Note: It will take approximately 10-15 minutes for the oil to properly heat to 375F. IMPORTANT: Heat should be started 25 minutes after the first doughnut is cut out.

Select one:

1. Deep fryer

   • If you have a basket, set it aside — you will not need it

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~375F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~4” of oil to the pot

   • Turn heat to medium*

Step 6: Test oil temp

• Fryer: there should be an indicator light and, most likely, it should be off when the oil has reached the selected cooking temp

• Pot: use a thermometer to test (ideal temp is ~375F) . . . . or [faster] hold hand about 2” above the surface of the oil, if it is almost too hot to keep your hand there then the oil is definitely hot enough. A final test is to select the first doughnut and CAREFULLY slip it into the oil, if the oil immediately bubbles around the doughnut, it is hot enough to start cooking.

Step 7: Cook doughnuts

• Slip doughnuts, one-by-one, into the hot oil (do not touch the hot oil)

  • Each doughnut will drift momentarily towards the bottom and then pop back to the surface

  • Add only enough doughnuts to allow easy movement between them

• Watch around the edges, the doughnuts will begin to show browning after ~2 minutes

• Flip using a fork or slotted spoon

• Cook for an additional 1-2 minutes, until the other side is equally browned

• Carefully remove, using a slotted spoon or tongs and place on a paper towel lined pan to drain excess oil

Step 8: Glaze or Frost

1. Glazing tips: doughnuts should be glazed hot. Once the batch drains for ~30 seconds, follow these steps to glaze:

   • Drop first doughnut into glaze, use a fork to flip then slide a knitting needle (or skewer) through the center of the doughnut to remove from glaze.

   • Repeat with the second doughnut. Use the fork to hold the first doughnut in place on the needle while picking up the second. Usually three doughnuts will fit.

   • Once 2-3 doughnuts are on the knitting needle, set it across the top of the glaze bowl to allow drips to return to the glaze.

2. Frosting tips: Allow the doughnuts or bars to cool completely prior to frosting.

   1. Maple

   2. Chocolate

   3. Other toppings: Sprinkles, Coconut, Walnuts

   4. Bonus: Mom Saunders specialty - Coconut Glazed Doughnuts - add 1/2 cup sweetened shredded coconut to a resealable bag. Glaze a hot doughnut following the steps above. Once coated in glaze, immediately transfer to the bag and toss lightly in the coconut.

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Brenda’s tips:

• Serving size: one batch of Brenda’s Favorite Yeast Dough yields approximately two and three dozen 3” doughnuts

• *When deep frying, the oil’s temperature is critical to success. The desired temp is ~375F for doughnuts. This can be estimated using the hand test mentioned above if needed. Additionally, observe the results of the fried doughnuts. If the color is a little darker than desired then slightly reduce the heat. If the color is a little lighter, increase the heat. The most important thing is that the doughnuts are cooked through and not doughy. The best starting point is “medium” heat making slight adjustments as needed.

• Doughnut parties are recommended. Make a couple of batches of dough and fill your house with friends eating doughnuts . . . this is happiness.

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Window to B’s kitchen . . .

The glazing process . . .

Coconut Rhubarb Quick Bread

This quick bread comes together in one bowl, utilizing the fresh-picked rhubarb to add a hint of tartness that’s perfectly offset by the sweetened coconut.

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Coconut Rhubarb Quick Bread

Preheat oven to 350F.

Butter & flour 3 standard bread pans, set aside.

To the bowl of a stand mixer, add:

2 cups sugar

1 cup oil

4 eggs

2 tsp vanilla

Beat for 2 minutes on medium speed, stopping once to scrape sides of bowl.

Pour on top:

1 cup buttermilk

3 cups flour

1/2 tsp soda

1/2 tsp baking powder

1/2 tsp salt

Mix on low speed until just combined, stop mixer and scrape sides. Mix on medium speed for 30 seconds. Remove bowl from stand.

Add:

~2 1/2 cups rhubarb, cut into 1/4” pieces

1 cup sweetened shredded coconut

Using a mixing spoon, fold together until evenly combined.

Pour into 3 greased bread pans, filling each approximately half full.

Bake at 350F for 45-55 minutes, until tests done with a toothpick.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• It's best to butter and flour the pans for quick breads. You can also use a baking style non-stick cooking spray for this step too — it does both the butter and the flour steps.

• Standard bread pans are about 8" x 4" x 2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12" x 4" x 2.5" with a volume of ~6 cups. So for this recipe, Brenda divides the batter between 2 pans instead of 3.  

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment infographic to adjust for altitude impacts.

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Window to B’s kitchen . . .

Fresh Peach Cobbler

When there are a plethora of fresh peaches available, Brenda highly recommends making this peach cobbler.

This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic.

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Fresh Peach Cobbler

Step 1: Peaches

Remove the skins & slice:

8-10 fresh peaches

To make ~4 cups. Sprinkle with:

1/4 cup sugar

Fold together, set aside.

Step 2: Cake batter

In the bowl of a stand mixer, sift together:

1 1/4 cup flour

3/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Set to low speed until combined. Add:

1/2 cup butter, softened

Mix on low speed to cut in butter. Then add:

1 egg

1/2 cup sour cream

2 Tbsp milk

1 tsp vanilla

Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds. 

Step 3: Assemble

To a 13”x9” baking dish, add:

Sugared peaches, including juice (Step 1)

Dollop over the top:

Cake batter (Step 2)

Spread evenly, and then sprinkle evenly over the batter:

1 - 2 Tbsp sugar

Step 4: Bake & serve

Bake at 350F for 30 minutes or until cake tests done.

Serve warm.

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Brenda’s tips:

• Serving size: one 13”x9”

• No fresh peaches? Substitute 1 quart or 2 (15 oz) cans of peaches

• This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic

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Window to B’s kitchen…

Strawberry Roulade

This roulade, or rolled cake, is refreshingly light and decadently delicious. Guaranteed to be a crowd pleaser and a fabulous use for those garden-fresh strawberries.

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Strawberry Roulade

Step 1: Cake

1. Prepare a sheet pan (15”x10”), covering with a layer of parchment, do not grease the pan or paper

2. Preheat oven to 375F

3. Make one batch of Angel Food Cake batter

   • Substitute: prepare an Angel Food box mix instead of making from scratch

4. Spoon the batter evenly over the parchment covered sheet pan

   • It’s best to dollop evenly across the surface of the pan

   • Avoid unnecessary smoothing out as the egg whites can deflate

5. Bake at 375F for 15 minutes (up to 20 minutes, but be careful not to dry out the cake)

6. Remove from oven and cool 5 minutes

7. Starting on a short end, carefully roll cake into a cylinder, and peeling off the parchment paper

8. Allow to continue to cool to room temp, ~15 minutes

9. Meanwhile prepare the filling:

Step 2: Filling

1. To a small mixing bowl, add:

   ~2 cups strawberries, hulled and cut into quarters

   2 Tbsp sugar (add more if desired)

   Fold together, set aside.

2. To the bowl of a stand mixer, add:

   1 cup heavy cream

   1 Tbsp sugar

   Beat until soft peaks form. Transfer to a small bowl and set aside.

3. To the used bowl of the stand mixer, add:

   4 oz cream cheese, softened

   4 Tbsp sugar

   1 tsp vanilla

   Mix until smooth and creamy.

   Fold in:

   Strawberry and sugar mixture (including any macerated juice)

   Once well combined, carefully fold in:

   Whipped heavy cream

Step 3: Roulade

1. Carefully unroll the cooled Angel Food Cake

2. Drop filling by the spoonful over ~7/8 of the cakes surface

   • Why 7/8? Filling will spread during rolling, not covering the full surface now allows space, preventing wasted filling

3. Using an offset spatula, spread filling over ~7/8 of surface

4. Carefully roll cake into a tube, rolling just tight enough to keep all the filling inside

5. Dust the outside of the roll with

   Powdered sugar

6. Transfer to serving platter and serve immediately, or refrigerate up to 24 hours

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Brenda’s tips:

• Serving size: 12-24 slices

• No fresh strawberries? Replace with Strawberry Freezer Jam

• Also great with raspberries, blackberries, or any berry of your choice

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Window to B’s kitchen . . .

Angel Food Cake

A few notes before making an Angel Food Cake: a successful execution of this recipe depends solely on respecting the egg whites!

• When separating eggs, follow the directions in this HOW TO: Separate Egg Whites post

• Only use metal or glass bowls and utensils

• DO NOT add any grease to anything, especially the tube pan

• Beat to stiff peaks with none or very few stops

• Be careful not to deflate when adding dry ingredients

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Angel Food Cake

Step 1: Create flour mixture

To a small mixing bowl, add:

1 cup flour

1 1/2 cups powdered sugar

1/4 tsp salt

Combine using a whisk, reducing any lumps to powder. Set aside.

Step 2: Separate eggs

Following the steps in this HOW TO: Separate Eggs post, separate

One dozen eggs

1. You do not need the egg yolks for this recipe. Place the egg yolks in a resealable container and store immediately in the refrigerator. See the “Brenda’s tips” section below for ideas on how to use the egg yolks.

2. Using a metal or glass measuring cup, measure out

   1 1/2 cup of egg whites

Step 3: Whip the egg whites

To a stand mixer, add:

1 1/2 cup egg whites (from Step 2)

1 1/2 tsp cream of tartar

Using the whisk attachment, beat on high speed until frothy. Continue beating while carefully pouring into the bowl:

1 cup sugar

Continue to beat on high speed until stiff peaks form. Stop mixer and remove bowl from stand.

Pour over the top of beaten whites:

1 1/2 tsp vanila

1/4 tsp almond extract (optional)

~1/4 mix of flour & powdered sugar

Using a large metal spoon, fold together.

*Caution: don’t overmix or the egg whites will deflate.

Continue to add:

~1/4 of the flour & powdered sugar mix (from Step 1)

Fold in & repeat until combined.

Pour into tube pan and bake at 375F for 35-40 minutes, until the top is dry.

Remove from oven and invert over a plate, allowing to cool completely. Once cooled, use a sharp knife to “trim” the cake out of the pan, running the knife around the outer edge and then lifting out the inner tube and trimming around the center tube and top of the cake.

Place cake on serving platter and serve with any combo of the following:

• Whipped cream

• Berries

• Chocolate

• Brenda’s Salted Caramel Sauce
  

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Brenda’s tips:

• Serving size: 12-24 (one tube pan)

• This recipe was originally shared with Brenda by her cousin, Ron

• Special thanks to Natalie’s chickens for providing the eggs for the photos in this recipe, and to Natalie for providing those photos

• Use the leftover egg yolks to make any of the following:

  • Ice Cream, custard style

  • Lemon or Lime Curd

    • The Key Lime Curd in Key Lime Pie in a Jar is especially delicious!

  • Pudding, vanilla or chocolate or even rice pudding

  • Add one or two to scrambled eggs

    • Note: egg yolks have a short shelf life once divided, only 2-3 days refrigerated

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Window to B’s kitchen . . .

Blueberry Bundt Cake

This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.

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Blueberry Bundt Cake

• Butter & flour a bundt pan, set aside.

• Preheat oven to 350F.

To a large mixing bowl, add:

2 3/4 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1 3/4 cups sugar

1 cup butter, softened

Using the paddle attachment, cream together for ~2 minutes, until lightened.

One at a time, mixing after each, add:

4 eggs

Once combined, pour in:

2 Tbsp lemon juice

2 tsp lemon zest

1 tsp lemon extract

1 tsp vanilla

Mix until smooth.

Alternately add, ~half of each, and fold together:

1 cup buttermilk

Flour mixture

Finally, fold in:

1 1/4 cup blueberries (fresh or frozen)

Pour into prepared bundt pan.

Bake at 350F for 50-60 minutes, until a toothpick comes out clean.

Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.

Drizzle with glaze:

Lemon Glaze

To a small mixing bowl, add:

1 1/2 cups sugar

1 Tbsp lemon juice

Thin out with:

1 Tbsp water

Repeat water until desired thickness is achieved.

Pour over cooled cake. Serve.

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Brenda’s tips:

• Serving size: 16-24

• No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan

Blueberry Bundt Cake for High Elevation

This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.

Below is the recipe you’ll want if you live ~5k ft above sea level, or higher.

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Blueberry Bundt Cake for High Elevation

• Butter & flour a bundt pan, set aside.

• Preheat oven to 350F.

To a large mixing bowl, add:

3 1/4 cups flour

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1 1/2 cups sugar

1 cup butter, softened

Using the paddle attachment, cream together for ~2 minutes, until lightened.

One at a time, mixing after each, add:

4 eggs

Once combined, pour in:

2 Tbsp lemon juice

2 tsp lemon zest

1 tsp lemon extract

1 tsp vanilla

Mix until smooth.

Alternately add, ~half of each, and fold together:

1 1/4 cup buttermilk

Flour mixture

Finally, fold in:

1 1/4 cup blueberries (fresh or frozen)

Pour into prepared bundt pan.

Bake at 365F for 40-50 minutes, until a toothpick comes out clean.

Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.

Drizzle with glaze:

Lemon Glaze

To a small mixing bowl, add:

1 1/2 cups sugar

1 Tbsp lemon juice

Thin out with:

1 Tbsp water

Repeat water until desired thickness is achieved.

Pour over cooled cake. Serve.

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Brenda’s tips:

• Serving size: 16-24

• High Elevation: this recipe is written for ideal baking at 5k-6.5k ft above sea level

  • Original recipe: perfect at 0-3k ft, works reasonably well at 3k-5k . . .

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan

Key Lime Pie in a Jar

This recipe is inspired by Chef Curtis Stone’s Gwen Key Lime Parfaits he made on the HBO show Selena + Chef.

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Key Lime Pie in a Jar

Step 1: Prep

1. Set out 4 (8 oz) wide-mouth mason jars.

   • Alternately use regular mason jars, ramekins, or even glass cups

2. Prepare the limes, select:

   3-4 limes

   Zest the limes, reserving all the zest in a resealable container and storing in the refrigerator until needed for the streusel and garnish.

   Juice the limes to accumulate:

   1/2 cup lime juice

   Set aside for Step 2.

3. Prepare the separated eggs, select:

   2 eggs

   Separate (using two bowls).

   • The 2 yolks will be used to make the lime curd, step 2.

   • The 2 egg whites will be used to make the meringue, step 4.

Step 2: Make the lime curd

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove and bring to a boil.

While heating water, to the top bowl (removed from the double boiler*) add:

2 whole eggs

2 egg yolks (from Step 1)

3/4 cup sugar

• Optional: For a sweeter curd, put in an additional 2 Tbsp sugar

1/2 cup fresh lime juice

Set bowl over heated water, reducing stove temp to medium-low.

Whisk mixture continuously for 5 to 8 minutes, until light and fluffy and thick enough to coat the back of a spoon.

Remove bowl from double boiler, set aside to cool 5 minutes.

Whisk in, adding individually:

6 Tbsp butter

When butter is fully incorporated, divide the curd among prepared mason jars.

• Each serving will be ~1/2 cup

Cover each jar and refrigerate at least one hour, or until chilled and set.

Step 3: Make the streusel

Set aside a baking sheet.

In a small mixing bowl combine:

1/3 cup flour

2 Tbsp sugar

1 tsp lime zest

1/2 tsp baking powder

1/8 tsp salt

Sift together, add:

2 Tbsp butter, softened

Using a fork, cut the butter into the dry ingredients. Add:

1/2 tsp water

Cut together to form small and medium-sized clumps.

Spread streusel onto prepared baking sheet:

1. Preheat oven to 350F

2. Place baking pan into freezer for ~10 minutes while oven heats

3. Remove from freezer and bake for 15 minutes, or until golden brown

Set aside and cool.

Step 4: Prepare the meringue topping

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl (removed from the the double boiler*) add:

2 egg whites, room temperature (from Step 1)

3/8 cup sugar

Using an electric hand mixer, begin to whip the egg whites on low speed.

When egg mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.

Add:

1/2 tsp vanilla

Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Step 5: Assemble

Remove mason jars from refrigerator:

1. Spoon streusel over chilled curd

2. Cover the streusel with meringue

3. Using a kitchen torch, gently torch meringue until lightly browned

4. Garnish with the reserved lime zest

5. Repeat for each mason jar

Serve immediately, or take the dessert with you to go — it’s the perfect dessert for picnics!

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Brenda tips:

• Serving size: 4 (8 oz) wide mouth mason jars

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the ingredients to be cooked using the indirect heat created by the steam

  • the top bowl should not touch the hot water in the bottom pot

• You can complete Steps 1 and 2 up to 4 days before eating.

  • Store the Lime Curd in the refrigerator in the covered jars

  • Store the Streusel Topping in an airtight container at room temperature.

  • 45 minutes before eating, make the Meringue Topping.

  • Assemble together in the jars.

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Window to B’s kitchen . . .

Broiled Frosting for Vanilla Cake

This coconut-based frosting is a fast frosting that is the perfect finish for a vanilla cake. It’s probably the recipe that you have been searching for to make that holiday weekend treat.

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Broiled Frosting for Vanilla Cake

Make the Best Sour Cream Cake batter

• Elevation ~6k ft? Make the High Altitude version instead

Pour into a 13”x9” prepared baking pan and bake for 25-30 minutes. Remove the cake and change temperature to Broil. Do not move the oven rack.

About 5 minutes before the cake is done, prepare the frosting.

To a medium mixing bowl, add:

1 cup coconut

2/3 cup brown sugar

1/3 cup butter, softened

1/4 cup nuts, coarsely chopped

1/4 cup heavy cream

Stir together and drop by small spoonfuls onto warm, baked cake.

• It will be difficult to spread without destroying the cake, so the intent is to cover the surface without needing to spread the frosting out.

Return the cake to the oven, leaving the rack at the standard height for baking.

Broil for about 3 minutes. Watch carefully to prevent burning. It is done once the frosting is bubbling. Remove from oven. Cool and serve.

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Brenda’s tips:

• Serving size: frosting for one 13”x9” cake

• This frosting is recommended for vanilla cake, but can be used to top any cake

• Walnuts recommended, but also very delicious with pecans or almonds

• No heavy cream? Substitute 2 Tbsp milk

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Window to B’s kitchen . . .

Frozen Mint Pie

Frozen Mint Pie

Step 1: Chocolate Pie Crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms.

Lightly press into a ball.

Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate.

Bake at 350F for 10 minutes.

Set aside to cool.

Step 2: Whipped Cream

In a medium mixing bowl, combine:

1 cup heavy cream

1 Tbsp sugar

Whip until stiff, set aside.

Step 3: Mint Filling

To the bowl of a stand mixer add:

4 oz cream cheese

Set speed to 3, mixing until smooth and creamy, ~1 minute. Then add:

3.5 oz marshmallow cream

1/4 tsp peppermint extract

1/8 tsp green food color

Mix on low speed until combined. Scrape down sides and mix 10 seconds longer.

Fold in:

Whipped cream (Step 2)

Set aside.

Step 4: Assemble Pie

Spoon Mint Filling into prepared Chocolate Pie Crust. Sprinkle with:

~1 Tbsp Chocolate shavings

Transfer filled pie plate to freezer and freeze until firm, ~2 hours.

Serve frozen.

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Brenda’s tips:

• Serving size: one 9” pie

• Substitute a graham cracker crust for the chocolate pie crust if desired

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Window to B’s kitchen . . .

Giant Dark Chocolate Chocolate Chip Cookies

This is THE cookie.

NYC is home to the wonderful Levain Bakery. Levain Bakery is known for making gigantic cookies - mountains of chocolate studded with countless chocolate chips. Brenda ate those cookies periodically through her years in NYC resulting in delicious memories.

Brenda has finally come up with a cookie that outshines those at Levain’s. Make these today. This cookie is equitable to happiness.

The recommended techniques in this Well Plated recipe helped in the creation of the recipe below.

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Giant Dark Chocolate Chocolate Chip Cookies

Step 1:

To a small pot set over medium heat, add:

1/2 cup butter

Once butter is liquified, stir in:

3/4 cup cocoa (Hershey’s Cocoa recommended)

Stir until smooth.

Remove from heat & set aside, allowing to cool slightly.

Step 2:

In a small bowl, combine:

3/4 cup flour

1/2 tsp salt

1/2 tsp baking powder

Stir together, set aside.

Step 3:

To the bowl of a stand mixer, add:

2 eggs

1 cup sugar

Using the paddle attachment, turn mixer to medium speed (4-6) and beat eggs until mixture has expanded, thickened slightly and lightened in color (~3 minutes).

Step 4:

1. With whipped eggs still in the bowl, set mixer to “stir” speed

2. Drizzle cocoa + butter into mixer bowl, incorporating into the eggs

3. Stop mixer & scrape down the sides of the mixer bowl

4. Mix on “stir” for 1 min

5. Stop mixer & dump in flour mixture

6. Mix on “stir” until just combined (scrape sides as needed)

7. Remove bowl from stand

8. Fold in by hand:

   1 1/2 cups semi-sweet chocolate chips

Step 5:

Portion batter into 6 giant cookies.

Refrigerate for 2-48 hours.*

Step 6:

Preheat oven to 375F.

Place cookies on greased baking sheet and bake for 15 minutes.

Do not over bake. Remove from oven and allow to rest 10 minutes before removing from baking sheet. Serve immediately or store in an airtight container for up to 48 hours.

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Brenda’s tips:

• Serving size: 6 shareable cookies

• *Refrigeration is optional. Whether or not to refrigerate cookie dough before baking is a regular discussion among the cookie baking crowd. One signature element of these cookies is the height, creating a truffle-like center. Chilling the dough helps the cookie retain height while baking. As little as 2 hours enhances the structure. Baking immediately creates a flatter, slightly crisper cookie with a smooth interior. Both are delicious. Brenda’s preference is to chill before baking.

• 1/2 cup = 1 cube butter

• Substitute peanut butter chips in place of the semi-sweet if desired. Or, create a mixture of both types of chips.

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Window to B’s kitchen . . .

3-Ingredient Chocolate Mousse

Chocolate craving? Let us introduce you to something we think you’ll enjoy. This recipe is inspired by one shared by Good Housekeeping.

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3-Ingredient Chocolate Mousse

Step 1: Make chocolate mixture

To a large, microwave-safe bowl add:

8 oz bittersweet chocolate (60% cacao or higher, chopped)

30 marshmallows, standard sized

1/2 cup heavy cream

Microwave on “High” for 2 minutes.*

Stir mixture until smooth.

• If the marshmallows have not melted, microwave in 15-second intervals, stirring in between

Let mixture cool to room temperature, ~45 minutes.

Step 2: Make whipped cream

When mixture is cool, to a medium mixing bowl, add:

1 1/2 cups heavy cream

1 Tbsp sugar

Whip until soft peaks form:

• Transfer 1/2 cup of whipped cream to a small bowl and refrigerate (topping)

Step 3: Combine chocolate and whipped cream

Using a stand or hand mixer, whip for ~1 minute:

Chocolate Mixture (Step 1)

Fold in, until fully incorporated remaining

Whipped Cream (Step 2)

Transfer mousse to serving dishes, allocating evenly:

• Recommended: 8 (4 oz) ramekins

Refrigerate for 2 hours** or up to 48 hours.

To serve, top with:

Reserved 1/2 cup whipped cream

Chocolate shavings

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Brenda’s tips:

• Serving size: 8 (4 oz) servings

• *You can use the double boiler method to melt the marshmallows, chocolate, and heavy cream together instead of a microwave, if desired

• **It’s impossible to require you to wait two full hours . . . this is delicious even if you can’t wait until chilled

• Love mousse but prefer a sweeter, mellower chocolate intensity? When preparing the whipped cream, increase the amounts as follows:

  • 3 cups heavy cream

  • 1/4 cup sugar

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Window into B’s kitchen . . .

Tunnel of Fudge Cake

Our good friend Brigham requested this cake for his birthday a few years back. Adapted from Pillsbury’s recipe, the walnuts in this fudge cake provide the structure for a beautiful chocolate tunnel. Each slice is perfection.

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Tunnel of Fudge Cake

Prepare a bundt pan:

• Butter & flour the complete inner surface

Preheat oven to 350F

To the bowl of a stand mixer (or a large mixing bowl), add:

1 3/4 cups sugar

1 3/4 cups butter, softened

Cream together until lightened.

Individually add, mixing well after each:

6 eggs

Then add:

2 cups powdered sugar, in 1/2 cup increments

Sift together and fold in:

2 1/4 cups flour

3/4 cups cocoa

2 cups walnuts, coarsely chopped

Spoon batter into the prepared bundt pan.

Bake for 45-50 minutes, until cake appears set and edges begin to pull away from the pan.

• Remove from oven and cool, upright, for 2 hours

• Invert on serving plate and cool an additional 2 hours

Chocolate Glaze

Combine in a small bowl:

3/4 cup powdered sugar

4 Tbsp cocoa

2 Tbsp heavy cream

Whisk together until smooth.

Drizzle over cooled cake.

• Optional: top with chopped walnuts.

Allow glaze to set.

Slice & serve.

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Brenda’s tips:

• Serving size: 16 slices

• The walnuts are critical to developing the “tunnel of fudge” in the center of this cake - do NOT omit

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Window to B’s kitchen . . .

Rhubarb Bars

Rhubarb Bars

Step 1: Shortbread crust

Line a 9” square baking dish with parchment paper, set aside

Combine in a large mixing bowl:

2 Tbsp corn starch

4 Tbsp powdered sugar

Sift together, then cut in:

1/2 cup butter

Stir in:

1/2 cup flour

Continue mixing while adding:

1/2 cup flour, in 2 Tbsp increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer to create shortbread.

Preheat oven to 350F.

Press dough into the prepared 9”x9” glass baking dish.

Transfer to oven and bake for 20 minutes.

While baking, complete Steps 2 & 3.

Step 2: Compote

Prepare one batch of Rhubarb Compote

Step 3: Streusel topping

To a small mixing bowl, add:

1/2 cup flour

1/4 cup brown sugar

Sift together, cut in:

3 Tbsp butter

Continue to mix until a sandy mixture results.

Step 4: Assemble & bake

Remove shortbread crust from oven.

Spoon compote over par-baked crust.

Sprinkle streusel topping over compote layer.

Return to oven and bake for 40 minutes. Remove from oven and cool for about 10 minutes.

• Optional: remove from baking dish by lifting the parchment out. This will make it easier to cut into precise servings but isn’t critical for success

Serve cooled.

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Brenda’s tips:

• Serving size: 8

• For a prettier presentation, trim about half an inch off all sides to make an 8”x8” bar. Cut into 2-inch squares for 16 bars.

• The shortbread crust can be mixed in a food processor. For instructions, follow the recipe outlined on Brenda’s Shortbread Cookie recipe

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Window to B’s kitchen . . .

Rhubarb Compote

Rhubarb seems to be a ‘love it’ or ‘yuck!’ ingredient. No matter what side you are on, Brenda suggests giving this recipe a try.

This rhubarb compote is absolutely divine over crepes, pancakes, biscuits, scones, or by simply taking a spoonful directly from the jar.

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Rhubarb Compote

To a small saucepan, add:

1 cup rhubarb, washed and cut into 1/2” pieces

1/4 cup water

2 Tbsp sugar

1/16 tsp salt

Bring to a boil, stirring with a heat-proof spatula.

Boil for ~3 minutes.

Reduce heat to low and simmer for 10 minutes, stirring regularly.

Remove from heat.

Serve immediately, or transfer to a half-pint jar and store in the refrigerator.

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Brenda’s tips:

• Serving size: 1 cup of compote

• Serve over crepes, pancakes, biscuits, or scones

• Use this recipe to make Brenda’s Rhubarb Bars

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Window to B’s kitchen . . .

HOW TO: Deep-fried Scones

These scones have been enjoyed by countless friends and family over the years. Brenda has hosted many scone parties, it seems that everyone’s favorite way to eat scones is to slather them in honey butter.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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HOW TO: Deep-fried Scones

Step 1: Make a batch of Brenda’s Favorite Yeast Dough

• Allow to proof once for 45 minutes

Step 2: Begin heating oil

Note: It will take approximately 10-15 minutes for the oil to properly heat to 375F.

Select one:

1. Deep fryer

   • If you have a basket, set it aside — you will not need it

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~375F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium*

Step 3: Prepare surface and roll out dough

• Recommended to use a silicone mat

• Spritz lightly with non-stick cooking spray

  • Optional alternative: dust with flour (downside is that each scone will have a little flour on its exterior, which may burn in the hot oil)

• Dump dough onto mat and spritz lightly with non-stick cooking spray

• Using a rolling pin, roll dough evenly until it is ~3/4” thick

Step 4: Cut out scones

• Circles: use a biscuit cutter, or drinking glass, to cut out circles

  • Re-roll scraps, cut more scones

• Square(ish): use a pizza cutter or knife, to cut strips then cut across to make squares

Step 5: Test oil temp

• Fryer: there should be an indicator light and, most likely, it should be off when the oil has reached the selected cooking temp

• Pot: use a thermometer to test . . . . or [faster] hold hand about 2” above the surface of the oil, if it is almost too hot to keep your hand there then the oil is definitely hot enough. A final test is to break off a small piece of dough and CAREFULLY slip it into the oil, if the oil immediately bubbles around the dough, it is hot enough to cook the scones.

Step 6: Cook scones

• Slip scones, one-by-one, into the hot oil (do not touch the hot oil)

  • Each scone will drift momentarily towards the bottom and then pop back to the surface

  • Add only enough scones to allow easy movement between them

• Watch around the edges, the scones will begin to show browning after ~2 minutes

• Flip using a fork or slotted spoon

• Cook for an additional 1-2 minutes, until the other side is equally browned

• Carefully remove, using a slotted spoon or tongs and place on a paper towel lined pan

Serve hot with honey butter, jam or maple syrup.

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Brenda’s tips:

• Serving size: one batch of Brenda’s Favorite Yeast Dough yields approximately three and four dozen 3” scones

• *When deep frying, the oil’s temperature is critical to success. The desired temp is ~375F for scones. This can be estimated using the hand test mentioned above if needed. Additionally, observe the results of the fried scones. If the color is a little darker than desired then slightly reduce the heat. If the color is a little lighter, increase the heat. The most important thing is that the scones are cooked through and not doughy. The best starting point is “medium” heat making slight adjustments as needed.

• These scones can also be shallow-fried: to a large skillet, add about 1/4” oil, and heat at medium. Once hot, continue to follow directions above.

• Pair with chili for Navajo Tacos

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Window to B’s kitchen . . .

Serving suggestion: Chocolate & Banana Scones

• Flatten scone into a thin disk, about 5” in diameter

• Add chocolate chips and diced banana, keeping filling to one edge

• Roll the dough, tucking the sides as you roll so that the filling is completely contained

• Deep Fry

Brenda Brownies (Half Batch)

This recipe takes the standard Brenda Brownies recipe and scales it to fit an 8”x8” baking pan.

• Use this recipe to make Brenda Brookies

• Here’s the full batch recipe for Brenda Brownies, scaled for a 13”x9” baking pan

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Brenda Brownies (Half Batch)

To your favorite mixing bowl add:

1 cups sugar

1/4 cup cocoa

Stir well, then cream in:

1/2 cup butter, softened

Next add:

1/2 tsp vanilla 

1/2 tsp salt 

2 eggs, mixing well after each

Finally, stirring until just incorporated, add:

1 cups flour 

Set oven to 350F. Spoon about half the batter into a greased 13x9 pan, sprinkle with:

1/3 cup miniature marshmallows

2 Tbsp chocolate chips

Spoon and smooth the remaining batter evenly over the top.

Bake for 22-27 minutes. Serve cooled. 

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Brenda’s Tips:

• Serving size: recipe made to fit an 8”x8” pan (~9 brownies)

• Use this recipe to make Brenda Brookies

• Stirring the cocoa into the sugar allows the granules to eliminate any lumps of cocoa, enhancing the texture of the finished brownies

• If baking at sea level, reduce the flour to 3/4 cup

• Recommended to use a metal pan, using glass will cause the brownies to cook differently

• These brownies are Brenda’s favorite dessert that she makes

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Window to B’s Kitchen…

Brenda Brookies

A gooey brownie layer topped with chocolate chip cookies, baked as one. And since these are Brenda style, obviously they leverage Brenda Brownies and Brenda Cookies to attain perfection.

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Brenda Brookies

1. Make the Cookie Layer

Prepare the dough from the recipe for Brenda Cookies (Half Batch), reducing the chocolate chips by about half (unless you live for chocolate, then use the full amount)

• Line a 13”x9” baking pan with parchment paper

• Spritz lightly with non-stick cooking spray

• Evenly distribute the cookie dough over entire surface, pressing down lightly with an off-set spatula, or your hands, to create one giant cookie

• Cover tightly with plastic wrap (or a lid)

• Refrigerate for 24 hours OR flash freeze for 20 minutes while preparing brownies

2. Make the Brownie Layer

Prepare the batter from the recipe for Brenda Brownies (Half Batch), leave out the marshmallows & chocolate chips

• Preheat oven to 350F

• Remove the cookie layer from the refrigerator or freezer

• Place a piece of plastic wrap on the counter (re-using the plastic wrap from the cookie layer, or a new piece)

• Remove the parchment paper and cookie layer from the 13'“x9” pan

• Invert the cookie layer, placing it on the plastic wrap

• Peel the parchment paper from the cookie

• Wrap the cookie layer in the plastic wrap and return to the refrigerator or freezer

• Return the parchment paper to the same 13”x9” pan

• Spritz lightly with non-stick cooking spray

• Spoon the brownie batter into the prepared baking pan, spreading evenly with an offset spatula

• Sprinkle with

  1/3 cup marshmallows

• Lightly press the marshmallows into the brownie batter and, using the offset spatula, smear a bit of batter over the top of every marshmallow

• Transfer pan to preheated oven and bake for 12 minutes

3. Make the Brookie

• Remove the par-baked brownies from the oven

• Remove the plastic wrap from the cookie layer and immediately place on top of the brownie layer

• Lightly press down on the cookie layer to ensure contact with brownie layer

• Return immediately to oven and bake for 15-17 minutes, until the cookie is golden brown and edges begin to caramelize

• Remove from oven and allow to rest until completely cooled (ideally overnight)

• Cut and serve

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Brenda’s tips:

• Serving size: Makes a 13”x9” pan, 16-24 servings

• To reheat, preheat an oven or toaster oven to 375F. Place Brookies in oven for 5 minutes, cool enough to touch, then enjoy

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Window to B’s kitchen . . .

Brenda Cookies (Half Batch)

Sometimes you want cookies, but you don’t want the temptation presented by an entire batch . . . we’ve simply adjusted this recipe to create half the cookies of the regular recipe.

• Use this recipe to make Brenda Brookies

• Here’s the full batch recipe for Brenda Cookies

• Read the full Brenda Cookie Story, or buy some from Brenda’s Bake Shop.

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The Brenda Cookie (Half Batch)

Cream together, mixing for approximately 5 minutes:

1/2 cup (4.5 oz) brown sugar

1/2 cup (4 oz) sugar

10 Tbsp (5 oz) butter, softened 

Then add, stirring until smooth:

1 egg

1 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

1 3/4 cups (8.5 oz) flour

3/4 tsp baking powder

5/8 tsp baking soda

1/8 tsp salt

1/2 tsp coarse salt

Just before the dry ingredients are fully incorporated, add:

1/2 pkg (5 oz) Ghirardelli 60% Cacao Chips

Do not overmix!

Portion by scooping equal sized dough balls onto a greased 13x9. Cover and refrigerate 24-72 hours.

Bake at 370F for 8-10 minutes, adding 5 minutes for extra-large cookies. 

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Brenda’s Tips:

• Serving Size: Brenda’s 1/2 cup cookie scoop makes 8 to 10 balls of dough per batch

• Use this recipe to make a full batch of Brenda Cookies

• This 1/2 batch is perfect to make Brenda Brookies with

• Brenda uses a stand mixer to make the cookies. She starts the butter and sugar creaming and then measures out all the other ingredients while waiting for the sugars and butter to whip. 

• Resting the dough allows the flavors to fully meld and the textures to develop. This cookie has a chewy bite with just the right combination of intense dark chocolate and caramelized butter. It will taste good immediately, but if you can be patient it will be even better.

• Brenda seldom recommends a brand, but you’ll notice that Ghirardeli 60% Cacao are listed. These chips will create the flat layers of intense chocolate that indicates a true Brenda Cookie.

• At high elevations, add more flour. At the farm (2600 ft), Brenda uses 8.8 oz of flour and at home (6200 ft) Brenda uses 9.2 oz

• Let the baked cookies rest 3-6 hours before serving or packaging. A properly prepared Brenda Cookie will stay soft internally without being stored in an airtight container.

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Window to B’s Kitchen…

Creaming butter + sugar:

Incorporating flour:

Mixing in the chocolate chips:

Scooping the dough:

Peanut Butter Cookies

These Peanut Butter Cookies are the best. Crisp and chewy, but never crumbly, they’re easy and quick to make. This recipe is based on a recipe shared by Two Peas & Their Pod.

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Peanut Butter Cookies

To a small mixing bowl, add:

1 1/2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

Cream together for 2-3 minutes, until mixture lightens in color.

Add:

1 egg

1 tsp vanilla

Mix until smooth, then add:

Dry ingredients

Fold in until fully incorporated.

Scoop onto greased baking sheet. Using a fork, press to create a classic criss-cross design while simultaneously flattening the cookie to ~3/4” thick.

Bake at 350F for ~10 minutes, adding 5 minutes for extra-large cookies.

Transfer to cooling rack. Serve warm or cooled.

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Brenda’s tips:

• Serving size: Makes 12, 4” cookies or 24, 2” cookies

• This recipe can be made stirring by hand or using a electric hand mixer

• For higher elevations (~6K ft) recommended to add ~2 Tbsp flour

• Creamy or crunchy peanut butter work equally well

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Window to B’s kitchen . . .