Food
Snickerdoodle Focaccia 😛
Get Young Sun Huh’s recipe below!
🎥: Diane Morrisey
Snickerdoodle Focaccia
Recipe courtesy of Young Sun Huh for Food Network Kitchen
Level: Easy
Total: 3 hr 45 min
Active: 45 min
Yield: 8 servings
INGREDIENTS
Focaccia:
1 1/2 cups warm water (100 to 110 degrees F)
1 1/4 teaspoons active dry yeast
3 tablespoons plus 1/4 cup granulated sugar
3 cups all-purpose flour (see Cook’s Note)
2 teaspoons plus 1 tablespoon ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon cream of tartar
6 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar
Cream Cheese Dip:
4 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 tablespoon milk, plus more as needed
1 teaspoon pure vanilla extract
2 pinches kosher salt
DIRECTIONS
For the focaccia: Combine the warm water, yeast and 1 tablespoon of the granulated sugar in a liquid measuring cup and stir to dissolve the sugar. Let stand until foamy on top, 5 to 10 minutes.
Meanwhile, whisk the flour, 2 tablespoons of the granulated sugar, 2 teaspoons of the cinnamon, the salt and cream of tartar in a medium bowl.
Pour in the foamy yeast mixture. Stir together with a rubber spatula until well combined. The dough will be sticky.
Drizzle 1 tablespoon of the melted butter into a large bowl and swirl to coat the bottom. Scrape the dough into the buttered bowl. Drizzle another tablespoon of melted butter on top and spread to coat with the rubber spatula. Cover and place in a warm spot until puffed and doubled in size, 1 to 1 1/2 hours. (The butter might solidify a little but that’s okay.)
Brush the bottom of a 9-by-13-inch baking pan with 2 tablespoons of the melted butter. Mix the remaining 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl. (Set aside 1/2 teaspoon for garnishing the dip later.) Sprinkle 2 tablespoons of the cinnamon sugar evenly over the bottom of the pan.
Uncover the dough. With your fingers, grab the edge of the dough farthest away from you, pull it upwards, and then fold it into the center of the bowl.
Rotate the bowl a quarter turn and repeat grabbing and folding the dough.
Fold the dough a total of 8 times, making sure to rotate the bowl each time.
Scrape the dough into the center of the prepared baking pan. Gently spread it to fill the pan. This can take a few minutes as the dough might pull back at first but will gradually relax. Cover and let rise until the dough is puffed and doubled in height, about 1 hour.
A few minutes before the dough is ready, position an oven rack in the middle of the oven and preheat to 425 degrees F.
When the dough is puffed, brush the top with the remaining 2 tablespoons melted butter. Make dimples on the surface of the focaccia with your fingertips, pressing firmly but being careful not to deflate the dough. Sprinkle the top with the remaining cinnamon sugar and turbinado sugar.
Bake until the top and bottom are a deep golden brown and the focaccia is cooked through, about 30 minutes, rotating the pan halfway through. Let cool for 10 minutes, then transfer the focaccia from the pan to a wire rack to cool further.
Meanwhile, make the cream cheese dip: Whisk the cream cheese and butter together in a medium bowl until smooth. Add the confectioners’ sugar, milk, vanilla and salt and whisk again until smooth. If too thick, add more milk a teaspoon at a time. Transfer to a serving bowl and sprinkle with the reserved cinnamon sugar. Serve the focaccia warm or room temperature with the dip on the side.
Cook’s Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
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Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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RECIPE 👇
Tini’s Viral Mac and Cheese with Buffalo Chicken
Recipe courtesy of Tini Younger
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Pasta:
Butter, for greasing the dish
Kosher salt
1 pound dried cavatappi pasta
Chicken:
1 pound chicken tenderloins, cut into bite-size pieces
2 teaspoons dried ranch seasoning, plus more for serving
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1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
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8 ounces mozzarella, grated (about 2 cups)
8 ounces Cheddar, grated (about 2 cups)
8 ounces smoked Gouda, grated (about 2 cups)
3 tablespoons unsalted butter
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
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2 cups heavy cream
1 tablespoon Dijon mustard
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