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Barefoot Contessa Cookbook Project
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Barefoot Contessa Cookbook Project

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Cookbook project done replicating Barefoot Contessa desserts

Cookbook project done replicating Barefoot Contessa desserts

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Barefoot Contessa Cookbook Project Barefoot Contessa Cookbook Project Document Transcript

  • best of barefoot contessa desserts
  • barefoot • contessa • barefoot • contessa • barefoot • contessa table of contents flag cake 2 chocolate cupcakes with peanut butter frosting 3-4 chocolate chunk cookies 5 barefoot • contessa • barefoot • contessa • barefoot • contessa
  • fla g c a ke serves 20 to 24 18 tablespoons unsalted butter, room temperature 3 cups sugar 6 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 2 half-pints blueberries 3 half-pints raspberries for the icing: 1 pound unsalted butter, room temperature 1 1/2 pounds cream cheese, at room temperature 1 pound confectioners’ sugar, sifted 1 1/2 teaspoons pure vanilla extract preheat the oven to 350 degrees. butter and flour an 18 x 12 x 1 1/2-inch sheet pan. cream the butter and sugar in the bowl of an electric mixer fitted with the paddle at- tachment on high speed, until light and fluffy. on medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. scrape down the sides and stir until smooth. sift together the flour, cornstarch, salt, and baking soda in a bowl. with the mixer on low speed, add the flour mixture to the butter mixture until just combined. pour into the prepared pan. smooth the top with a spatula. bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. cool to room temperature. for the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. spread three fourths of the icing on the top of the cooled sheet cake. outline the flag on the top of the cake with a toothpick. fill the upper left corner with blueberries. place 2 rows of rasp- berries across the top of the cake like a red stripe. put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. alternate rows of raspberries and icing until the flag is completed. pipe stars on top of the blueberries. barefoot 2 contessa 2 barefoot 2 contessa 2 barefoot 2 contessa
  • c h o c ola te c upcakes w i t h pe a nut butter fros ting makes 14 to 15 cupcakes 12 tablespoons unsalted butter, room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, room temperature 1/2 cup sour cream, at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup good cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt kathleen’s peanut butter icing, recipe follows chopped salted peanuts, to decorate, optional for the icing: 1 cup confectioners’ sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream barefoot 3 contessa 3 barefoot 3 contessa 3 barefoot 3 contessa
  • ch o c o late c u pcakes wi th p ean u t but t er frost i ng con t in u ed preheat the oven to 350 degrees. line cupcake pans with paper liners. in the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed intil light and fluffy, approximately 5 minutes. lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. in a separate bowl, whisk together the buttermilk, sour cream, and coffee. in another bowl, sift together the flour, cocoa, baking soda, and salt. on low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. mix only until blended. fold the batter with a rubber spatula to be sure it’s completely blended. divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. for the icing, place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. add the cream and beat on high speed until the mixture is light and smooth. frost each cupcake with peanut butter icing and sprinkle with chopped peanuts, if desired. barefoot 4 contessa 4 barefoot 4 contessa 4 barefoot 4 contessa
  • c h o c ola te c hunk cookies makes 36 to 40 cookies 1/2 pound unsalted butter, room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups chopped walnuts 1 1/4 pounds semisweet chocolate chunks preheat the oven to 350 degrees. cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. add the vanil- la, then the eggs, one at a time, and mix well. sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. fold in the walnuts and chocolate chunks. drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch- iameter ice cream scoop or a rounded tablespoon. dampen your hands and flatten the dough slightly. bake for exactly 15 minutes (the cookies will seem underdone). remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. barefoot 5 contessa 5 barefoot 5 contessa 5 barefoot 5 contessa