Strawberry Shortcakes

Cakes

Strawberry Vanilla Cake

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From the heart of Tribeca comes a sweet and charming cookbook that marries the joys of baking with the glamour of fashion, offering a cache of staple dessert recipes which, like the perfect little black dress, can be accessorized to fit any occasion.

What does a luscious devil's food cake have in common with a little black dress? They can both be easily transformed for any event just by changing accessories. It can be dressed down into a mud pie for a laid-back evening with friends, or glammed up into a Sweet-and-Salty birthday cake. More...

About Rachel Schifter Thebault

Rachel Schifter Thebault, founder of Tribeca Treats, spent seven years as an investment banker before transforming her hobby of making truffles for friends into a full-time career in confections. A graduate of the Institute of Culinary Education, she opened Tribeca Treats in 2007. The bakery has won honors from American Express OPEN and entrepreneur organizations, and is a pillar of the Tribeca community. A sought-after speaker and panelist, she has also taught cooking and baking to children and adults. She currently lives in Tribeca with her husband and their two daughters.

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Double Chocolate Espresso Cookies

This is an especially decadent chocolate cookie. I love it during the winter months because it has a rich, semisweet quality that tastes great with a hot chocolate. Imagine a plate of these cookies après-ski with an Irish coffee in front of a crackling fire.

You can also use this as a base chocolate dough and substitute other mix-ins for the chocolate chips (dried cherries are great here), but as long as you use espresso in the base, it will always have a hint of the coffee flavor, so keep that in mind.

Makes about 3 dozen cookies

INGREDIENTS

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1 tablespoon pure vanilla extract
• 1/4 cup espresso or very strong brewed coffee
• 1/2 cup mini semisweet chocolate chips

1. Sift the flour, cocoa powder, and baking powder in a mixing bowl and set aside.

2. Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.

3. Add the sugar and mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.

4. Add the egg and vanilla and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.

5. Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the espresso and then the remaining flour, mixing after each addition until just combined.

6. Stir in the chocolate chips and mix just until combined, about 10 seconds. Remove the dough from the bowl, press it into a flat mound, and wrap it in plastic wrap. Let it chill in the refrigerator for at least 1 hour or up to 3 days.

7. While the dough is chilling, preheat the oven to 350°F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.

8. Remove the chilled dough from the refrigerator and scoop or roll it into balls a little less than 1 tablespoon in size. At this point, the cookie dough can be frozen in an airtight container for up to 1 month (separate layers of dough balls with waxed paper).

9. Place the balls of dough about 1 inch apart on the prepared pans. Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm. Remove the cookies from the oven, let them cool slightly, then transfer them to a wire rack to cool to room temperature (or serve warm).

10. Keep the cookies in an airtight container at room temperature for up to 4 days.

Copyright © 2010 by Rachel Schifter Thebault. Reprinted with permission from Ballantine Books, a division of Random House, Inc.

Basic Cheesecakes

The flavor of cheesecake needs no explanation. The simplicity of a sweet cream cheese filling next to a buttery, crumbly crust make it a classic American dessert. The downfall of some cheesecakes is in overcooking the filling, which results in a spongy texture. Some recipes mitigate this by cooking the cheesecake in a bain- marie, or a pan of hot water that insulates the sides of the cake from the direct heat of the oven. When cooked in individual portions, that precaution is not necessary, as long as you watch carefully for signs of doneness, specifically, that the edges of the filling are firm and slightly golden, but the center still wobbles a bit when you shake it gently.

A vanilla cheesecake can be dressed up with a multitude of garnishes. Typically, it is served with fresh berries and whipped cream or drizzled with Dark Chocolate Ganache Glaze or with raspberry or strawberry jelly.

Makes six 4- inch cheesecakes

FOR THE CRUST

• 1 3/4 cups finely ground Vanilla Cookies (Graham Crackers or Chocolate Cookies can also be used)
• 4 tablespoons unsalted butter, melted
• 1/3 cup sugar
• Pinch of salt

FOR THE FILLING

• 1 1/2 pounds (three 8-ounce packages) cream cheese
• 3/4 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 350°

2. Combine the cookie crumbs, butter, sugar, and salt in a mixing bowl and mix together thoroughly with a fork. The wet crust will be crumbly but able to pack tight, like coarse, wet sand.

3. Divide the crust mixture evenly among six 4-inch springform pans. Press the crumbs down into the bottoms of the pans and spread them evenly over the bottoms, allowing them to creep up the sides a little. Set the pans aside while preparing the filling.

4. Mix the cream cheese and sugar in the bowl of a standing mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.

5. Add the eggs, one at a time, and mix well on medium speed after each addition. Add the vanilla and mix until combined, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure that the ingredients have combined.

6. Divide the filling evenly among the pans.

7. Lower the oven to 300˚F. Bake for 25 to 30 minutes, rotating the pans once halfway through, until the edges of the cakes are firm and light golden. The centers may seem a little wobbly. The cakes will rise in the oven, but fall as they set.

8. Remove the pans from the oven and allow the cheesecakes to set in their pans at room temperature for at least 1 hour or overnight in the refrigerator. (The longer you let them set, the easier they will be to remove from the pans.)

9. To remove the cheesecakes from the pans, gently run a small offset spatula between the sides of each cake and the pan. Unlatch the springform clasp and slowly push the bottom of the pan up toward the top to lift out the cake.

10. Once the side of the pan has been removed, you should be able to gently lift the cheesecake off the bottom by hand and transfer it to a plate or storage. (For a large cheesecake, or if a small one feels delicate, slide a large offset spatula between the crust and the bottom and transfer the cheesecake using the spatula.)

11. At this point, the cheesecakes can be served immediately, or wrapped in plastic wrap or kept in an airtight container in the refrigerator for up to 4 days, or frozen for up to 8 weeks.

Copyright © 2010 by Rachel Schifter Thebault. Reprinted with permission from Ballantine Books, a division of Random House, Inc.

Mini Black and White Cookies

Confections

Fudgy Brownies

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