Sweet Treats From New York City

Now anyone can make the famous desserts that took New York by storm just eight years ago.

Allysa Torey, owner of the heralded Magnolia Bakery in Greenwich Village, shares some popular dessert recipes from her cookbook "More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Try some of these decadent treats that Torey shows off Monday's The Early Show.


Raspberry Cream Cheese Breakfast Buns
Makes 9 buns
Bun
1 3/4 cups all-purpose flour
1-teaspoon baking powder
1/2-teaspoon baking soda
1/4-teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 pound (one 8-ounce package) cream cheese, softened
1-cup sugar
2 large eggs, at room temperature
1/4-cup milk
1/2-teaspoon vanilla extract

Topping
1/2- cup raspberry preserves
Garnish
Confectioners' sugar

1. Preheat oven to 350 degrees.

2. Grease and lightly flour 9 large muffin cups.

3. In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about three minutes.

5. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla.

6. Spoon the batter into the muffin cups, filling them about two thirds full.

7. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.

8. Bake for 25-30 minutes, or until a cake tester inserted in the center of the bun comes out clean.

9. Allow the buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.

Apple Bars With Oatmeal Crumb Topping
Makes twenty-four 20-inch bars

Crust
1 cup (2 sticks) unsalted butter, softened and cut into small pieces
2 cups all-purpose flour

Topping
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
2/3 cup rolled oats (not quick cooking), plus 3 tablespoons (for sprinkling)
1/2 teaspoon cinnamon
2/3 cup (1 1/2 sticks) unsalted butter, softened and cut into small pieces

Filling
One 21-ounce can apple pie filling

Glaze
1 cup confectioner's sugar, sifted
1 tablespoon plus 1 teaspoon water

1. Preheat oven to 350 degress.

2. To make the crust: In a large bowl, on the medium speed of an electric mixer, beat together the butter and flour until crumbly and well combined. Transfer the mixture to an ungreased 13 X 9 baking pan, using your hands, pat the crust firmly and evenly into the pan.

3. Bake for 20 minutes. Remove from the oven and allow to cool completely, about 45 minutes.

4. To make the topping: In a large bowl, mix together the flour, sugar, oats and cinnamon.

5. Using a pastry blender, cut the butter until the mixture resembles coarse crumbs. Then, using your hands, toss until all the ingredients are well combined. Set aside.

6. When the crust is cool, gently and evenly spread the apple filling over the crust, leaving a 1/4-inch edge all around.

7. Sprinkle the crumb topping over the filling, then sprinkle the additional 3 tablespoons of rolled oats over the crumb topping.

8. Bake for 45 minutes. Allow to cool to room temperature.

9. To make the glaze: Combine the sugar and water, and beat until smooth. Cover until ready to use.

10. When the bars are completely cool, drizzle the glaze decoratively over the crumb topping. Allow the glaze to set for 15-20 minutes before cutting and serving.


Black Bottom Cupcakes
Makes 1 1/2 dozen cupcakes

Cream Cheese Filling
3/4 pound (one and a half 8-ounce package) cream cheese (not softened)
1/2 cup sugar
1 large egg, at room temperature
1/3 cup miniature semisweet chocolate chips


Cupcakes
1 3/4 cups all-purpose flour
3/4 cup sweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil (preferably canola)
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with 18 cupcake papers

3. To make the cream cheese filling: In a medium-sized bowl, beat the cream cheese and sugar together until smooth. Add the egg and beat well. Stir in the chocolate chips. Set aside.

4. To make the cupcakes: In a small bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar.

5. Add the dry ingredients into two parts, alternating with buttermilk and vanilla, and making sure all the ingredients are well blended.

6. Carefully spoon the cupcake batter into the cupcake liners, filling them about two-thirds full. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake.

7. Bake for about 30-35 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

8. Cool the cupcakes in the tins for 30 minutes. Remove the tins and cool completely on a wire rack.

Iced Ginger Cookies
Makes 2 1/2 dozen

Cookie
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil (preferably canola)
1 cup sugar plus 1 tablespoon (for sprinkling)
1 large egg, at room temperature
1/2 cup light unsulphured molasses

Icing
1/2 cup confectioner's sugar, sifted
1 tablespoon solid vegetable shortening
2 teaspoons water

1. Preheat over to 350 degrees.

2. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Set aside.

3. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2-3 minutes. Add the egg and molasses, and beat well.

4. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.

5. Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

6. To make the icing: Combine the sugar, shortening, and water, and beat until smooth and creamy. Cover until ready to use.

7. When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies or they will stick together.


Red Velvet Cake with Creamy Vanilla Frosting
Makes one 3-layer 9-inch cake

Cake
3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted, butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups milk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

1. Preheat oven to 350 degrees.

2. Grease and lightly flour three 9 X 2-inch round cake pans, then line the bottoms with waxed paper.

3. To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

6. In a measuring cup, stir the salt into the buttermilk. Add the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

8. In a small bowl, stir together the cider vinegar and baking soda. Add the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

9. Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

10. When the cake has cooled, spread the frosting between the layers, then ice top and sides of the cake with Creamy Vanilla Frosting.

Creamy Vanilla Frosting

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

1. In a medium-sized saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes.

2. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

3. In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy.

4. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

5. Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer - set a timer!). Use immediately.
  • Janie Ho

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