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Best Cocoa Brownies recipe | Epicurious.com

unsalted butter

sugar

cocoa powder (natural

salt

vanilla extract

eggs

all-purpose flour

walnut

How To Quick Pickle Any Vegetable

vegetables, tomatoes

herbs,

spices,

herbs spices (optional)

garlic,

vinegar, apple cider, or rice

water

kosher salt, salt

Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.

Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.

Seal the jars. Place the lids on the jars and screw on the rings until tight.

Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Cranberry Cake

almond extract (optional)

cranberries (12 ounces)

dark brown sugar

pecans

Preheat the oven to 350°F. Lightly grease a 10-inch springform pan. (Or a collection of smaller pans -- this make 10 to 12 cups batter.)

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes with the whisk attachment. If using an electric hand mixer, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan(s).

To prepare the optional pecan topping, melt the butter in a large sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.

Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).

Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.

A citrus-kissed cranberry filling provides tangy contrast to the sweet, buttery crumble topping in this festive pie.

Cranberry Crumb Pie

all-purpose flour,

baking powder

apple cider vinegar

(1 stick) cold unsalted butter

oats

nutmeg

cranberries, divided

cornstarch

coriander

orange zest

orange juice

unsalted butter,

Place 1 1/4 cups all-purpose flour, 1 1/2 teaspoons granulated sugar,  1/2 teaspoon baking powder, and 1/2 teaspoon fine salt in a medium bowl and whisk to combine. Place 1/4 cup ice water and 1 1/2 teaspoons apple cider vinegar in a measuring cup or a small bowl and stir to combine.

Cut 1 stick cold unsalted butter into 1-inch cubes. Add to the flour mixture and toss to gently coat them. Use a pastry cutter or 2 knives to cut the butter into the flour. You should have various-sized pieces of butter, ranging from sandy patches to pea-sized chunks, with some larger bits as well.

Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together. 

Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter.

Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another. Repeat the process once or twice more; the dough should still have some big pieces of butter visible. Shape the dough into a disk and flatten it. Wrap in plastic wrap and refrigerate at least 2 hours or up to overnight.

Lightly flour a work surface. Place the dough on it and roll with a rolling pin into a 12-inch round that is 1/8-inch thick. Transfer the dough into a 9-inch pie dish, and relax the dough into shape of the pie dish, leaving a 2-inch overhang around the edge of the dish.

Crimp the crust: Start by folding the extra dough under itself. Use your index finger and thumb of one hand to crimp to create a letter C and push the thumb of your opposite hand against it, pushing gently into the pie dish as you crimp, working your way all around the edges of the crust. Make sure that your crimp is resting on the outer edge of the pie plate.

Freeze the crust for 10 to 15 minutes, and then define your crimp again so that it will hold its shape when baked. Freeze the crust while you make the topping and filling.  

Make the pie dough:

Melt 1 stick unsalted butter. Place 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup packed dark brown sugar, 1 teaspoon fine salt, and 1/4 teaspoon grated nutmeg in a medium bowl and stir with a fork until completely blended.

Pour in the melted butter and toss with your hands until the butter is incorporated, creating a crumble texture from small to medium-sized clumps. Once the mixture will hold different sized clumps in your hand when squeezed, it’s ready! Scatter the mixture onto a rimmed baking sheet in a single layer. Refrigerate 10 to 15 minutes to ensure it will hold its texture when it bakes.

Arrange a rack in the middle of the oven and heat the oven to 375 °F.  Place a parchment paper-lined baking sheet on a lower rack to catch all the juices that fall when the pie bakes. 

Make the crumb topping:

Place 3 cups of the cranberries in a food processor fitted with the blade attachment or a blender. Pulse a few times until lightly crushed. Transfer to a large bowl. Add the remaining 1 cup whole cranberries, 1 1/4 cups granulated sugar, 1 tablespoons cornstarch, 1/2 teaspoon fine salt, 1/4 teaspoon ground coriander, 1 teaspoon grated orange zest, and 1 tablespoon orange juice. Gently toss until combined. 

Pour the filling into the chilled crust. Top pie with the crumble, making sure you have various sized chunks on top to create texture. Bake on the middle rack until the crust is a deep golden brown and the juices are bubbling, about 1 hour. Let the pie cool on a wire rack 2 to 3 hours before serving. 

Make the filling:

Lord Grey's Peach Preserves recipe | Epicurious.com

peaches

lemon juice

Earl Grey tea bags, divided

This deep, dark chocolate cookies are studded with caramelized white chocolate chunks and sprinkled with flaky sea salt.

Salted Black Sables With Caramelized White Chocolate

chocolate

dark or white rye flour

black Dutch-process cocoa powder (see Recipe Notes)

baking soda

flaky salt,

brown sugar

Salted Black Sables with Caramelized White Chocolate

Arrange a rack in the middle of the oven and heat the oven to 250ºF.

Coarsely chop about 8 ounces white chocolate and place in a quarter (9x13-inch) rimmed baking sheet or metal baking dish of similar size. 

Bake for about 1 hour. Every 10 to 15 minutes, give the chocolate a thorough stir, scraping all the chocolate up from the bottom to prevent it from burning -- sometimes the chocolate will clump and seem grainy. Once the chocolate has turned to a dulce de leche-like caramel colour, give it a very vigorous stir until smooth and glossy. Scrape it into a wide, shallow plastic container, preferably something larger than 6 inches wide. Refrigerate uncovered until solid.

Make the caramelized white chocolate:

Place 2 sticks unsalted butter in the bowl of a stand mixer (or a large bowl if using an electric hand mixer) and let sit at room temperature until softened. Take the caramelized white chocolate out of the container and chop into 1/4-inch pieces.

Sift 1 cup plus 2 tablespoons all-purpose flour, 1 1/3 cups rye flour, 1/2 cup black cocoa powder, and 3/4 teaspoon baking soda into a large bowl. Push any lumps of cocoa powder through the sifter. (If there are little flakes of bran left in the sifter from the rye flour,  you can add to the flour mixture or leave them out.) Add 1/2 teaspoon flaky salt and whisk everything together.

Add 1/2 cup plus 2 tablespoons granulated sugar and 1/2 cup plus 1 tablespoon packed light brown sugar to the butter. Beat with the paddle attachment on medium speed just until smooth and creamy, 2 to 3 minutes. Add 1 teaspoon vanilla extract and beat briefly to combine.

Turn the mixer off and pour in the flour mixture. We don’t want to make a huge mess and have a cloud of flour and cocoa powder cover every surface in your kitchen, so cover the bowl of the mixer with a kitchen towel and then gently pulse the mixer just to get the flour combined a little before turning the mixer to low to fully mix it in properly. We want to mix in the flour just until it disappears into the butter but before the mixture forms a ball of dough. It should still look a little crumbly.

Add the caramelised white chocolate and mix briefly just to combine. Transfer the dough to a work surface and use your hands to form it into a uniform dough. Cut the dough into two pieces. Form each piece into a log that’s about 2 inches wide. Wrap each log in parchment paper or plastic wrap. Refrigerate until firm, 3 to 4 hours.

Arrange 2 racks to divide the oven into thirds and heat the oven to 325ºF. Line 2 baking sheets with parchment paper.

Unwrap one of the logs of dough and use a sharp, thin knife to cut into slices about 1/2-inch thick. If the slices fall apart, just press them back together. Place on the baking sheets, evenly spacing them out. The cookies will spread but not significantly. Sprinkle with a little extra flaky salt.

Bake until set around the edges and but still a little soft in the middle, about 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will crisp up, leaving you with a wonderful sablé texture.

Make the cookies:

Like traditional ginger cookies, these have molasses, ginger, of course, cinnamon and cloves, too. It&#x27;s the addition of crystallized ginger, chopped dark chocolate, and espresso powder that make them stand out.

Double-Ginger Molasses Cookies

cocoa powder

instant espresso powder, to taste (optional)

ginger

cinnamon

cloves

fine sea salt

egg yolk,

unsulfured molasses

sugar,

Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together. 

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula. 

Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.

When you’re ready to bake, position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making freeform cookies, line two baking sheets with parchment paper or silicone baking mats. 

Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; wrap the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl. 

For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving a couple of inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s freeform, press to flatten to about 1/2-inch thick. 

Bake the cookies for about 13 minutes, rotating the pans top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the sheets or tins to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely. 

If you’re baking in batches, make certain to start with cool tins or baking sheets. 

Ube, pronounced ooh-beh, is a purple yam often used in Filipino desserts. It has a natural, deep purple color and a flavor that&#x27;s a mix between vanilla and pistachio. Here, it replaces chocolate in the classic crinkle cookie.

Ube Crinkle Cookies

ube halaya jam,

liquid purple food coloring (not gel)

ube extract

Place 1 stick unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer) and let sit at room temperature until softened.

Place 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.

Add 1 cup granulated sugar to the butter. Beat with the paddle attachment on medium-high speed until light, fluffy, and doubled in volume, 3 to 5 minutes. Add 1 large egg and beat on low speed until just combined. Use a rubber spatula to scrape down the paddle and sides of the bowl.

Add 1/2 cup ube halaya jam, 1 teaspoon liquid purple food coloring, 1 teaspoon ube extract, and 1/2 teaspoon vanilla extract. Beat on low speed until combined and completely purple, 1 to 2 minutes.

With the mixer on low speed, gradually add the flour mixture and beat until just combined. Scrape down the paddle and sides of the bowl once more, and beat on low for 30 seconds more.

Cover and refrigerate the dough for 1 hour.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

Place 1 cup powdered sugar in a medium, shallow bowl. Divide the dough into 16 portions (about 3 scant tablespoons each), then roll each portion into a smooth ball. Toss the cookie dough balls one at a time in the powdered sugar until completely and generously coated (aim for a layer so thick you can’t see the cookie dough anymore). Place 8 on each baking sheet, spacing them at least 3 inches apart.

Bake one sheet at a time until the edges are set but the centers are still soft, 12 to 15 minutes. Let the cookies cool completely on the baking sheet.

Brown sugar and a touch of molasses lend richness and depth of flavor to these easy sugar cookies.

Brown Sugar Cookies

(2 sticks) unsalted butter,

molasses (not blackstrap)

yolk

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with parchment paper. (If you don’t have 3 baking sheets, you can reuse the parchment and baking sheets, just let the sheets cool off between each round.)

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.

Place the granulated sugar in a medium bowl.

Form the cookies into 1 1/2-ounce balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on each sheet pan.

Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10 to 11 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. 

Chewy oatmeal cookies studded with freshly grated carrots drizzled in a cream cheese glaze.

Carrot Cake Oatmeal Cookies With Cream Cheese Glaze

carrots

maple syrup

full-fat cream cheese

milk

Place 2 sticks unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Place 2 ounces cream cheese for the icing in a medium bowl. Let both sit out at room temperature until softened.

Make the cookies: Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

Place 1 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

Peel and grate 2 medium carrots on the large holes of a box grater (about 1 1/2 cups). Squeeze out the excess moisture by wrapping the shreds in a paper towel and squeezing them with your hands over a bowl or sink. (There might not be much moisture depending on your carrots.)

Add 1 cup packed dark brown sugar and 1/2 cup granulated sugar to the butter. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in 2 large eggs one at a time, waiting until the first one is fully incorporated before beating in the second. Scrape down the sides of the bowl. Add 2 tablespoons maple syrup and 1 tablespoon vanilla extract. Beat just until combined, about 1 minute.

Turn the mixer off. Add the flour mixture. Beat on low speed until incorporated, 1 to 2 minutes. Add 3 cups old-fashioned rolled oats and the shredded carrots and stir by hand to combine.

Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 24 (about 2 rounded tablespoons) portions. Place at least 2 inches apart on the prepared baking sheets, 12 per baking sheet.

Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Continue to bake until the bottoms and edges of the cookies are lightly browned, 5 to 7 minutes more. Let cool completely on the baking sheets, at least 30 minutes. Meanwhile, make the icing.

Make the icing: Add 1 1/4 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract to the bowl of cream cheese and whisk until smooth and pourable. Drizzle over the cooled cookies in a zigzag pattern and let sit until the glaze hardens, about 10 minutes.

A simple easy granola recipe for beginners and seasoned breakfast bakers alike. 

How To Make Easy Homemade Granola 

canola oil

honey

almonds

raisins or other dried, chopped fruit

Heat the oven to 300°F and line a baking sheet with parchment paper. Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a rimmed baking sheet with parchment paper. 

Whisk together the oil, honey, cinnamon, and salt. Place the oil, honey, cinnamon, and salt in a large bowl and whisk to combine. 

Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well. 

Spread the oats out onto the prepared baking sheet. Transfer the mixture to the prepared baking sheet and spread into an even layer. If the granola is clumpy, use a spatula to press it into the pan. 

Bake for 20 minutes, stirring halfway through. Bake, stirring halfway through, for about 20 minutes total. The granola is ready when golden-brown and the almonds have toasted — it will still feel wet coming out of the oven but will dry as it cools. 

Remove from the oven, add the fruit, tamp down, and cool. Place the baking sheet on a wire rack and sprinkle on the raisins or fruit. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing. 

Store in an airtight container. Transfer the cooled granola to an airtight container for long-term storage at room temperature. 

A rich and tender cookie with a tart, jammy center. 

How To Make Classic Linzer Cookies

whole, skin-on almonds

all-purpose flour, divided

(8 ounces) unsalted butter,

raspberry jam

Toast the almonds. Toast the almonds in a small frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Set aside until cooled completely, about 20 minutes.

Make almond flour. Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal. Add the remaining 1 3/4 cups flour and salt, pulse to just combine, and set aside.

Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with a paddle attachmenton. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes. 

Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla beat on medium speed until well-combined, about 1 minute.

Add the flour. Stop again and scrape down the sides of the bowl. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds.

Divide the dough. Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, about 4 1/2 ounces each.

Chill the dough. Press each piece of dough into a 5x7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour.

Roll the dough. Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick.

Cut the cookie bottoms. Use a 2-inch regular or fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies.

Cut the cookie tops. Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a hole in the center of each round. Remove the center rounds (these can be baked off separately); these will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops for 30 minutes.

Heat the oven. While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F.

Bake the cookies. Bake the cookies until lightly golden-brown, 9 to 11 minutes. Cool completely before filling.

Fill and decorate. Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a cookie top. Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar just before serving.

These chocolate chip cookies packed with pretzels and marshmallows are the perfect combination of sweet, salty, chewy, and crunchy.

Chubby Rocco Cookies

white whole-wheat or whole wheat flour

milk chocolate

mini marshmallows

Melt 1 1/2 sticks unsalted butter and place in a large bowl. Add 1 1/4 cups packed dark brown sugar and stir until combined. Add 2 large eggs and stir until completely incorporated. 

Coarsely chop 3 cups mini pretzels. Reserve 2 cups for rolling the dough balls. Place the remaining 1 cup in a medium bowl. Add 2 cups white whole-wheat or whole wheat flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup milk chocolate chunks or chips, and 1 cup mini marshmallows, and stir to combine. Add to the butter mixture and stir with a wooden spoon until fully combined. Cover and refrigerate overnight.

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the reserved 2 cups chopped mini pretzels in a shallow bowl.

Scoop 2 to 3-tablespoon portions of the dough out (if the dough is too stiff, let sit for 10 minutes and try again). Roll each portion into a ball, then roll in the chopped pretzels to coat. Place 6 on each baking sheet, spacing them evenly apart.

Bake one sheet at a time until the cookies are golden brown on the edges and set and pale golden brown in the center, 14 to 16 minutes. Let cool at least 20 minutes on the baking sheet. Repeat baking any remaining dough (you can reuse the parchment).

Gingerbread Cookies and Citrus Sugar Cookies Recipe

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