Recetas

ingredients
• 1/4 cup vegetable oil, plus more for pan
• 1 cup (spooned and leveled) all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1/3 cup low-fat plain yogurt
• 1 cup finely shredded packed (about 2medium) carrots
• 1 cup finely shredded packed (about 2 medium) carrots
• Quick Glaze (see below) or confectioners' sugar
• Quick Glaze
• 1/2 cup confectioners' sugar
Spiced Carrot Cake
Serves 8 | Prep time: 25 minutes | Total time: 2 hours 30 minutes

1. Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in thebottom; brush with oil, and dust with flour, tapping out excess. Set aside.
2. In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
3. Bake until a toothpick inserted in center comes out clean, 40 to45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.
Quick Glaze
1. In a small bowl, mix confectioners' sugar and 1 to 2 teaspoons water until a smooth but thick glaze forms (too thin a glaze will be absorbed by the cake). Place apiece of waxed paper under cooling rack for easy cleanup. Spoon glaze back and forth over cake, forming a pattern. Keep cake on cooling rack until glaze is set, 15 to 20 minutes.




ingredients
• 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for baking sheets
• 1/4 teaspoon salt
• 1 cup all-purpose flour (spooned and leveled)
• 4 large eggs, lightly beaten
• 1egg yolk beaten with 1 teaspoon water, for egg wash
• 2 to 3 pints vanilla ice cream, for serving
• Hot Fudge Sauce (recipe below)
• Hot Fudge Sauce
• 1/4 cup light corn syrup
• 6 ounces semisweet chocolate, broken or cut into small pieces
• 3/4 cup heavy cream
Cream Puffs with Ice Cream and Hot Fudge Sauce
Serves 8 | Prep time: 35 minutes | Total time: 1 hour 20 minutes1. Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
2. Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
3. Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms aball, 30 seconds to 1 minute (see note below). Remove from heat; cool 1 minute.
4. With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
5. Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastrybrush, lightly brush puffs with egg wash (do not let it drip on sheets).
6. Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
7. With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
8. Fill the puffs: When cool, halve each puff horizontally with a serratedknife.
9. Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
10. Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Fudge Sauce. Serve immediately.
Hot Fudge...