Gluten-free Chocolate Chip Cookies

Cookies, Gluten-free April 1, 2013 Comments: 2

GF Choco chip cookiesJames has just returned from spending a week with the woman who taught him all he knows about baking — his Mom.  (You remember her, the lady who smuggled margarine across the Wisconsin border because she felt it was better than butter for baking?)  I’m hoping to be able to share some recipes of the yummy goodies they baked together.

In the meantime, though, here’s another palate cleansing gluten-free recipe amidst all the decadent cheesecake recipes.

Now, usually I take a recipe and adapt it — it’s as if I’m constitutionally incapable of following a recipe to a T.  With gluten-free baking, however, I’m much more careful and follow the recipe closely (at least the first time I make it!)  But there’s always something to improve or tweak.

Not so with this recipe.  I found this one on my new favorite baking website, the Gluten-free Goddess.  It’s a wonderful resource for recipes and advice.  And the Goddess (I guess that’s what she’s called) is funny and wry and, best of all, creates fantastic recipes.  Do give her a visit.

One of the things I’m already tired of in gluten-free baking is the incessant use of rice flour.  First, I find that it imparts kind of a gritty consistency to baked goods.   Then, there’s the arsenic factor.  (You do know about the arsenic in rice?  No?  Well, read this Consumer Reports article on it.  Yeah, it’s a real thing.)  So, I’ve started looking for alternatives.  It’s tricky, though, because you have to know the weights of your flours in order to successfully substitute one for the other.  Just like you wouldn’t substitute whole wheat flour for white flour cup for cup, neither can you swap out rice flour for amaranth or tapioca or millet flours.

This recipe delightfully uses NO rice flour at all. Now, these cookies have a completely different consistency from the Toll House cookies I used to bake in my dirty gluten-filled days, but they have a lightness to them, an almost meringue-like texture.  And they are just as “moreish” as the traditional kind of cookies, as my mother would say.

Gluten-free Chocolate Chip Cookies 

Ingredients

1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups brown sugar
2/3 cup canola oil
2 large organic free-range eggs, beaten
1 tablespoon vanilla extract (the best quality you can afford)
1 cup chocolate chips

Optional:

1/2 cup chopped walnuts or pecans

Method

Preheat the oven to 350ºF. Line two baking sheets with a Silpat or parchment paper.

1.  In large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.

2.  Beat in the oil, eggs and vanilla extract.  Beat dough until it is sticky and smooth (or until the motor of your 50 year old mixer can’t mix anymore!)

3.  Add in chocolate chips and walnuts (if using).   Stir by hand to combine.

4.  Using a small cookie scoop, place a dozen on each baking sheet.  Press down flat with wet fingers.  (If you don’t have a little scoop, roll the dough into balls, but be warned, this is VERY sticky!)

5.  Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool.

6.  Allow to cool on baking sheet for a few minutes before removing.  Then cool cookies on a wire rack.

NOTE:  These cookies puff up in a way that is quite different from the gluten-full Toll House recipe I’m used to using off the back of the chocolate chip package.  It’s okay, though.  They still taste divine!

Classic Almond Cheesecake

Cheesecake March 25, 2013 Leave a comment

Cheesecake #4

Cheesecake #4 from the 2013 Cheesecake Bake-off

This recipe comes from Harriet Weil.  James first met Harriet at The Shakespeare Theatre in DC where she was the Associate Production Manager.  Harriet would always bring delicious homemade brownies to the tech rehearsals.  James says she still sends some up to shows he’s working on.  (What a friend!)  During VIRGINIA WOOLF, for the closing weekend, she sent Chocolate Chip Cheesecake Brownies and Brownies stuffed with peanut butter cups and sprinkled with sea salt.  (Divine!!  Recipe to follow . . .)

Harriet is now the General Manager at the Round House Theatre in Maryland.  She, Elizabeth Clewley and Chase Helton all came up from DC to compete this year.

This cake won Harriet the CLASSIC ribbon.

Classic Almond Cheesecake 

Harriet’s notes:  “This cheesecake was inspired by trying Jules Destrooper Almond Thins.  I thought they would be a great crust for a cheesecake, but any almond cookie would be fine.”

Ingredients (Crust)

3 boxes Jules Destrooper Almond Thins/Almond Butter Cookies (3.5 oz each)
3 T melted butter

Ingredients (Cake)

4 x 8 oz blocks cream cheese
1 ⅔ cups sugar
¼ cup cornstarch
1 T almond extract
3 large eggs
¾ cup heavy whipping cream

Method (Crust)

1.  Crush cookies until they are finely ground.

2.  Add melted butter.

3.  Press into the bottom of a 9″ springform pan. Push the crumbs up the sides as much as possible.  Freeze until ready to use.

Method (Cake)

1.  Beat 1 brick cream cheese with ⅓ cup sugar and cornstarch on low until creamy – about 3 minutes.

2.  Add rest of cream cheese one brick at a time, beating well after each addition.  Add remaining sugar and beat on high until well combined – about 2 minutes.  On medium speed add almond extract. Then add eggs one at a time beating well after each addition.  Add whipping cream and mix unitil just combined. Do not overmix.

3.  Pour cream cheese mixture into cold crust. Put in a large baking pan and add hot water to about 1″ up on the springform pan. Bake until center barely jiggles – about 70-75 minutes. Check after 60 minutes and every 5 minutes until done.

4.  Cool one hour on a wire rack.  Refrigerate at least 4 hours.

5.  If desired, drizzle chocolate sauce over the top, add chocolate almond crunch, and a square of Ghirardelli Intense Dark Toffee Interlude.  (Oh yes, it is desired!  Mmmmm!)

Gluten-free Good Friday Cookies

Chocolate, Cookies, Gluten-free March 21, 2013 1 Comment

James gave me this recipe a while ago, and then they were titled “Black Friday Cookies” to be whipped up and enjoyed the day after Thanksgiving.  No idea why!  But since I’m interspersing our cheesecake recipes with gluten-free ones (for health!), and since Good Friday is coming up, I thought I’d just change the name slightly to be timely.  (Yeah, I know, that’s a bit of a stretch.)GF Chocolate Cookies

Now, the more I experiment with gluten-free baking, the more I understand the importance of reading labels and ingredient quality.  Take this recipe for example — there’s no flour at all in it, but lots of confectioners’ sugar. That should be gluten-free, but I’ve learned that since corn is increasingly being used for bio-fuels, and since we had such a bad corn growing summer last year, corn prices have gone up.  Therefore, some companies are substituting wheat starch for corn starch in their confectioners’ sugar.  Obviously, this would not be gluten-free then. The only solution, then, is to read your labels religiously.  Who knew that ingredients changed?  (I’m sure that this is second nature to those of you who suffer from food allergies, or have been gluten-free for a while, but it is an epiphany for me.)

That said, do not be afraid — this recipe only has six ingredients.  You can afford to take the time (and spend the money!) to make sure each one is of superior quality.  Spend a little extra on good vanilla, high quality cocoa powder and chocolate chips.  You’ll taste the difference!

Gluten-free Good Friday Cookies

Ingredients:

3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips (make sure they’re gluten-free!)

Method:

1.  Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start with just two) and vanilla extract, then beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy consistency. If it seems too thick, add another egg white — then a 4th one if it still seems too thick. Gently stir in chocolate chips.

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a small spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, so gently peeling the paper away from the cookie works best.  Store in an airtight container for up to 3 days.

Walnut Crusted Caramel-Bourbon Cheesecake

Cheesecake March 18, 2013 Leave a comment

Our own Backstage Baker entered a cheesecake into the March 4 Cheesecake Bake-off too. His entry was a Walnut Crusted Caramel-Bourbon Cheesecake – an ode to George and Martha.

The bourbon flavoring was so appropriate to the characters of “Who’s Afraid of Virginia Woolf.”   And the presentation was as dramatic as they are!

James' Cheesecake

To decorate,  James made “ice cubes” by melting down something called Isomalt, a beet sugar concoction used for making hard candies.  That sounds impossibly complicated, but to hear him tell it, it seems almost feasible for the average baker:

“I had never used Isomalt before. You buy it in crystal form – it actually looks a lot like the ice melting pellets you use in the winter – at any cake decorating store. I got mine at the NY Cake Company. Take about a cup of the crystals and put them in a heavy bottomed stainless steel pan. ADD NOTHING TO THE PAN, no water, no oil. Heat it on low, stirring constantly. Eventually the Isomalt will begin to melt. Once melted let it boil for a few minutes,  STIRRING CONSTANTLY. Pour it into candy molds or silicone molds. Make sure you grease the insides of the mold but wipe out any excess oil otherwise it will burn (the melted Isomalt is VERY hot). I was warned that if I poured the heated mixture into a regular plastic ice cube tray it would melt the plastic. I did lay down some waxed paper on a cutting board, so after I filled the candy molds for the cubes, I poured some on the waxed paper to make the puddles to make the ice cubes look like they were melting. Last, I got a cup from the theatre, filled it with the caramel sauce and poured it over the cake, leaving the cup on one end.”

Pretty complicated, yes, but the result is smashing, no?

Walnut-Crusted Caramel-Bourbon Cheesecake

Ingredients:

1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tbsp. bourbon or amber colored rum
3 cups walnut pieces
1 cup granulated sugar, divided
3 tbsp. melted butter
3 (8 oz.) packages cream cheese, softened
3 eggs
1/4 cup bourbon or amber rum
1 cup toasted walnut halves  

Method:

1.  In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tbsp. bourbon (or rum, if using); set aside.

2.  Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs (do not overprocess). Transfer to medium bowl and stir in melted butter.

3.  Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch (23 cm) springform pan. Bake in 325 degree F (160 C) oven for 15 minutes.

4.  Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon (or rum, if using). Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.

5.  Return cake to 325 degree F (160 C) oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour (prevents cake from cracking in center). Cool on wire rack; cover and refrigerate for 4 hours or overnight.

6.  Just before serving, gently warm bourbon sauce; when not entering the cake in a contest I stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.

Gluten-free Coconut Blondies

Bars, Chocolate, Gluten-free March 14, 2013 Leave a comment

BlondiesOkay, so James has never made these for a show, a Wine and Unwind, or even just as a simple dessert after a casual meal.  However, I have no doubt he WILL make them when faced with a gluten-intolerant cast in the future!

As I mentioned in a previous post, I’ve been experimenting in the world of gluten-free baking and this recipe is mostly my own design.  I’d had a remarkable gluten-free blondie at my local coffee shop and wanted to try and recreate it.  Oh, sure, I Googled “gluten-free blondies” and found many, many recipes.  And I bought a packet of Bob’s Red Mill fava & garbanzo flour  (I know, ick, right?) that had a recipe on the back for blondies, but there was just too much extra stuff in it (no coconut, though.)

So I made up this recipe, with a little from here and a little from there.  The kiddies can’t get enough of these bars!

Just a couple of notes:  I’ve found that it’s a great idea to weigh your gluten-free flours for absolute accuracy, so I have given you the exact weights to shoot for.  There is little room for error in gluten-free baking.  This sounds all sorts of off-putting but really it’s not (if you just happen to have a postage scale that likes the metric system.)

I also recommend bringing your eggs (and shortening) to room temperature before starting.  I know this is something you’re supposed to do with any type of baking, gluten-free or not, but I am a lazy, lazy baker and take tons of shortcuts.  I’ve never bothered with this niggly little step in regular baking.  No can do in the world without gluten.  Trust me on this.  You’ll be glad you did.

Last, I think this recipe lends itself to being veganized very easily.  I’ve indicated the substitutions at the end of the ingredients list.  I’ve never actually tried the vegan version though, so if anyone does, please let me know how it turns out.

And really last, don’t be intimidated by this series of notes and reminders and dictums (dicta?).  You can probably ignore them all and the blondies will still come out fine.  But then again, if you’re going to go to the trouble of whisking together 4 different kinds of flour, you don’t want to end up with a doorstop instead of a treat!

Gluten-free Coconut Blondies

Ingredients:

3/4 cup (100 grams) coconut flour
3/4 cup (100 grams) brown rice flour
1/4 cup (25 grams) tapioca flour (aka tapioca starch)
1/4 cup (25 grams) garbanzo & fava bean flour mix
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. xanthan gum
1/4 tsp salt
1 1/2 cups brown sugar
*1/3 cup butter
*2 eggs, lightly beaten
1 tsp. vanilla
1 cup unsweetened flaked coconut
1 cup chopped walnuts (optional)
*1 cup chocolate chips
*Simple subs to make this vegan:
Use soy margarine instead of butter; use 2 tablespoons flax meal whisked with 6 tablespoons warm water for eggs;  use vegan chocolate chips.

Method:
1.  Preheat oven to 350 degrees F.

2.  Grease an 9 x9 inch baking pan with shortening. Set aside.

3.  Mix coconut powder, brown rice flour, tapioca starch, chickpea flour, baking soda, baking powder, xanthan gum and salt together until blended.

4.  Cream butter and sugar together until fluffy.  mix in eggs

5.  Mix wet ingredients into dry ingredients just until blended. Add nuts and toasted coconut and mix just until blended. Spoon into prepared baking pan, top with reserved toasted coconut and pop in the oven for 30 minutes or until top looks dry and edges have separated from the pan.

6.  Cool in pan for about 20 minutes, then turn out onto a rack — allow to cool completely before cutting into squares.

Makes approximately 16 blondies.

Mascarpone Cheesecake with Almond Crust

Cheesecake March 12, 2013 Leave a comment

MascarponeThis cheesecake tied for the Cheesiest Award.  I think it’s stunning.

It was created by stage manager Elizabeth Clewley, who came all the way from Washington, DC to compete this year.  She was James’ assistant on a number of shows at the Shakespeare Theater in DC, most recently TWO GENTLEMEN OF VERONA.

Elizabeth

Before I let you dive straight into the recipe, though, I do feel the need to discuss mascarpone.  Now, maybe I’m the only one who’s never been exactly sure what mascarpone is, but after having taken the time to Google it, I feel pretty knowledgeable now.  It is a rich, creamy cow’s milk cheese that falls somewhere between butter and cream cheese in terms of texture.  (Okay, I ripped that straight from the Internet and it clarifies nothing.)  Actually, it is about 75% milk fat and has a very thick, unctuous, sour cream-like consistency, but without the tang.  Tiramisu is made with it, if you’re wondering.  I’ve only seen it in teeny containers in the frou frou section of the supermarket, next to the quail’s eggs and the salmon caviar.  It is wicked expensive usually, although I’ve read that the following is an acceptable substitute:

16 oz cream cheese (block style, not whipped)
1/2 cup sour cream
1/4 cup whipping cream

Blend until smooth.

So, then, without further ado, here is the recipe for one of the Cheesiest Cheesecakes in the 2013 Cheesecake Bakeoff:

Mascarpone Cheesecake w/Almond Crust

Ingredients 

Crust:

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

Method:

For the crust: Preheat oven to 350 degrees F.

1.  Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

2.  For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, one at a time, beating just until blended after each addition.

3.  Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

4.  For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

5.  Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

Gluten-free Orange Cake

Cakes, Gluten-free March 11, 2013 Leave a comment

As promised, I’m going to intersperse the Cheesecake Bake-off recipes with some gluten-free ones. James is often called upon to make gluten- and allergen-free goodies, and has taken up the challenge masterfully.  (He has a gluten-free, vegan chocolate cake that is to die for.)  But today’s recipe is a simple introduction to the world of gluten-free baking.

I’ve just started experimenting with gluten-free baking myself and have been surprised to discover how complicated it is.  You just can’t swap out wheat flour cup for cup with, say, rice flour.   Most gluten-free bakers have a unique flour blend they’ve developed that includes several different flours carefully balanced, measured and whisked.  (BTW, there are an amazing number of flours to use other than wheat.  Who knew?)  When you first start out, though, there’s a much higher risk of ending up with a hockey puck of a cake or a loaf.  I’ve found that this is mostly due to the fact that there’s a whole new world of textures to get used to during the mixing process — bread dough is more like a batter, and cake batter is more like a dough.  Cookie dough seems the same, but it often spreads more than you expect.  Gluten provides needed structure to baked goods, and baking without it, while eminently possible, is challenging.

That said, the recipe below couldn’t be easier and more foolproof.  James has made it for the last several shows he’s been on, mostly recently for “Who’s Afraid of Virginia Woolf.”  It’s light and Springlike, too, perfect for Easter!

Gluten-free Orange Cake

Ingredients:

*1 organic orange
1 cup sugar
3 eggs
1/2 cup canola oil
1 1/2 cups rice flour
1 1/2 teaspoons baking powder

For Glaze:

1 1/4 cup confectioner’s sugar
3 tablespoons milk
1/2 teaspoon flavoring (vanilla or fior di sicilia)

Method:

1.  Roughly chop the orange (rind and all) in food processor until fine.  *This is why you want an organic orange, because conventional oranges are often sprayed with artificial colors and food grade waxes.  Blech!

2.  Add the eggs, oil, and sugar.   Process until smooth.

3.  Transfer to a bowl and add the flour and baking powder. Do not over mix.

4.  Pour into a greased loaf pan and bake for 60 mins at 350*

(Note:  I’ve substituted 1 lemon for the orange and added 2 tablespoons of poppy seed for a divine gluten-free take on lemon poppyseed cake!)

(Second note:  You can also bake these in mini-muffin pans for a Springtime tea party offering.)

And the Cheesecake Bake-off Winner is . . .

Cakes, Cheesecake, Chocolate March 9, 2013 Leave a comment

Lisa Bracigliano!!

Lisa was James’ production assistant on Jon Robin Baitz’s “Chinese Friends” that premiered at Playwright’s Horizons in 2004.  Lisa has gone on to fame and fortune as the Executive Pastry Chef and Founder of The Chocolate Swirl.  (You HAVE to check our her website, or her shop if you’re lucky enough to live in Queens!  There’s an Iphone birthday cake on the site that is absolutely remarkable!)  So, I guess she was a bit of a ringer, but with a cake of such delicious decadence, who’s going to complain?

Cheesecake1

The cheesecake awards were handed out by Shannon Oliver, the current Miss New York,  and Katie Berry, the current Miss Manhattan.

Cheese3

James just knows everyone, doesn’t he?

The event raised $700 for Broadway Cares/Equity Fights AIDS.  A total of 13 cheesecakes were baked and over 60 people attended.  We’ll be posting selected recipes over the next few weeks.

Lisa Bracigliano’s Crown Winning Cheesecake with Caramel, Chocolate and Pretzel Topping

Ingredients:

For the Crust:

2 cups Pretzels (crushed)
2/3 cup Butter (melted)
2 tablespoons Brown Sugar

For the Chocolate Layer:

7 ounces Dark Chocolate (chopped)

For the Filling:

3 8-ounce packages cream cheese (softened)
1 1/4 cups granulated sugar
1 cup sour cream
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon salt

For the Topping:

Crushed pretzels
Melted dark chocolate
1-2 packages soft caramels (unwrapped)
Heavy cream (can also use skim milk, or whatever milk you have on hand)

Method:

1.  For the crust:

Preheat oven to 350 degrees F. Grease the inside of a 9 inch spring form pan with butter. Lay two large pieces of aluminum foil crosswise on your work surface. Place the cake pan in the middle and crimp the aluminum around the pan.

Stir the crust ingredients together in a medium bowl. Once fully incorporated press into the bottom and sides of the prepared spring form pan, creating an even layer.

2.  For the chocolate layer:

Melt the chocolate over a double boiler or in the microwave. Pour over the prepared pretzel crust. Transfer the spring form pan to the refrigerator for 5 minutes or until chocolate has set.

3.  For the filling:

Whip together the cream cheese and sugar until fluffy. Add the sour cream, eggs, egg yolk, vanilla and salt and stir together until incorporated.Pour the filling over the prepared crust and chocolate layer.

4.  Transfer the cake to a roasting pan and carefully fill the roasting pan with warm water until it comes 1/3 of the way up the sides of the spring form pan.

Bake in the preheated oven for 50 to 60 minutes or until the center only jiggles slightly. Remove and allow to cool on a wire rack for 20 minutes.

Refrigerate Overnight

5.  For the topping:

Remove cheesecake from Springform pan. Crush up pretzels and put them on top of cheesecake. Melt the unwrapped caramels in a microwave safe bowl in 30 second intervals.   CAREFUL!  IT WILL BE HOT. Once melted add 3-5 tabl spoons of heavy cream and mix well. If it is still sticky put it back in microwave. Pour evenly over pretzels and let it  drip down sides.

NOTE: If you want you can easily omit this step and use jarred caramel sauce, that will work well too 🙂

Melt more dark chocolate and drizzle over cake

SERVE AT ROOM TEMPERATURE

Get Ready for James’ Annual Cheesecake Bakeoff!

Cakes, Cookies, Wine and Unwind March 1, 2013 Leave a comment

Those of you that know James know that every year, no matter where he is, he hosts a decadent Cheesecake Bakeoff.  This year, the Bake-off returns to New York and has a charitable twist — all proceeds will go to Broadway Care/Equity Fights AIDS.

Here’s the invitation:

Cheesecake Bake-Off 2013 Returns to New York

A Benefit for Broadway Cares/Equity Fights AIDS

Monday Night March 4, 2013
1560 Broadway, 14th Floor
(Seventh Avenue between West 46th Street and West 47th Street,
Entrance in the Times Square Visitors Center.)

Baker’s registration between 7:00 – 7:30pm Doors open 7:30pm
Tasting and judging to follow

The rules are simple:  either BAKE a cheesecake or make a $20 donation to Broadway Cares/Equity Fights AIDS.

Wine and soda will be provided. Everyone tastes and votes for their favorites and the cake with the most votes gets the crown. Judging will be in 10 categories: CREAMIEST, CHEESIEST, BEST TOPPING, BEST HOMEMADE CRUST,BEST PRESENTATION, MOST SEASONALLY APPROPRIATE, MOST ORIGINAL FLAVOR, MOST DECADENT, BEST CLASSIC CHEESECAKE AND THE VIRGIN PRIZE FOR BEST FIRST EFFORT.

Because space is limited you must RSVP by March 1st.

Please indicate if you are baking or just tasting.
Phone RSVP- 917.716.8005
Email RSVP- jameslatus.nyc@verizon.net or
Facebook events

And now on to today’s recipe:  “Bottom’s Dream” Cupcakes!  These were James’ offering for last week’s Wine and Unwind at “Who’s Afraid of Virginia Woolf.”  (By the way, last chance for tickets, because the show closes this Sunday, March 3!)

Bottom2

James first made these cupcakes for a production of MIDSUMMER NIGHT’S DREAM in Central Park at the Delacorte. Jay O. Sanders played Bottom. James called these “Bottom’s Dream” because the cupcakes have a rich, chocolate bottom and a light, dream-like cheesecake topping.

Bottom1

James’ delightful Sunday evening spread!

“Bottom’s Dream” Cupcakes

Ingredients:

Cupcake Mixture:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup water
1/3 cup canola oil
1 Tablespoon vinegar
1 tsp vanilla

Cheesecake Mixture:
1- 8 oz. pkg Cream Cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
1 cup mini-chocolate chips

Topping:
Chopped nuts
Granulated sugar

Method:

1.  Preheat oven to 350 degrees Fahrenheit.

2.  Line a cupcake tin with paper liners.  Mix up cupcake and cheesecake ingredients in separate bowls.   Fill each cup 1/3 full of cupcake batter. Drop one heaping teaspoon of cheesecake mixture into each cup and sprinkle the tops with chopped nuts and granulated sugar.

Bake at 350 degrees for 30- 35 minutes.

Makes 18 – 22 cupcakes

Lace Cookies — Uta Hagen’s Favorite!

Cookies February 19, 2013 Comments: 3

In keeping with the “Who’s Afraid of Virginia Woolf” theme running through this blog, (thanks to James’ current connection with it,) I thought it would be fun to offer a cookie recipe enjoyed by the first Martha, the late, great Uta Hagen.  She won her second Tony award for the role (her first having been for her performance in “Country Girl.”)

Ms. Hagen was one of the legends of the American stage, playing roles diverse as St. Joan, Desdemona and Blanche duBois.  She taught acting with her husband Herbert Berghof at the HB Studios for years and wrote the classic “Respect for Acting” that still is required reading for all actors.

She also had quite the sweet tooth!

This recipe comes to us from our friend Lloyd Davis, Jr. who stage managed one of Ms. Hagen’s last shows:

“I first made these for Uta Hagen when we were doing “Mrs. Klein” at the Lucille Lortel Theatre.  Uta went crazy for them, so I found myself making a batch almost every week!”

These are wonderfully delicate and crispy, perfect for an afternoon tea or a pre-show snack!Lace Cookies

LACE COOKIES

 Ingredients:

2 1/4 cups oatmeal
2 cups light brown sugar
4 tablespoons flour
1 egg (beaten)
1 tsp vanilla
1 cup butter (2 sticks)  melted

Method:

Preheat oven to 350 degrees Fahrenheit

1.            Combine dry ingredients in a large bowl. 
2.            Combine beaten egg with vanilla and add to dry mix
3.            Add melted butter and mix thoroughly
4.            Drop small spoonfuls onto greased cookie sheet (I use a Silpat, parchment paper or aluminum foil to discourage burning and to make these easier to remove.)  IMPORTANT NOTE:  Leave at least 2″ between cookies as these cookies spread a lot!  Frankly, you’ll be hard pressed to bake more than about six cookies at a time
5.            Bake for 7 – 8 minutes.  Watch carefully because they can burn quickly.
6.            Let cool for 5 – 10 minutes and gently lift off of cookie sheet w/ thin knife.