Merge pull request #20 from toriborish:feature/newAdditions

Added new recipes

docs/source/Recipes/Desserts/BoysenberryLemonLoaf.rst

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+.. index::
+   single: boysenberry; lemon; cake
+
+Boysenberry Lemon Almond Loaf Cake (or cupcakes)
+================================================
+
+.. makes:: 1 loaf cake or 12 cupcakes
+
+.. ingredients::
+
+   - 185 g butter
+   - 1 cup sugar
+   - zest of 1-2 lemons
+   - 1/4 cup lemon juice
+   - 1 tsp. vanilla
+   - 2 eggs
+   - 1 1/2 cups all purpose flour
+   - 1/2 cup almond flour
+   - 1 tsp. baking powder
+   - pinch of salt
+   - around 30 boysenberries (fresh or frozen - not thawed)
+   - 1 Tbsp. caster sugar
+
+
+.. procedure::
+
+   Preheat oven to 355 F.
+   Grease a 23 x 12 cm loaf pan or put liners in cupcake pan.
+   Add the butter, sugar, lemon zest, and lemon juice to a saucepan and heat until the butter is melted and the sugar has dissolved (it should not boil). Let cool.
+   Add the eggs and vanilla. Mix well.
+   Gently mix in the flour, almond flour, baking powder, and salt.
+   Put about half the batter in the cake pan or cupcake tins. If in a loaf pan, dot with half the berries. If making cupcakes, put one berry in each cupcake. Pour the remaining batter on top, fully covering the berries. Add another layer of berrries on top (or one per each cupcake) and sprinkle the extra caster sugar on top of the visible berries.
+   Bake for 50-60 minutes for a loaf cake, less for cupcakes.
+   Cool in the container.
+
+.. rubric:: References
+
+Recipe from https://www.thebrickkitchen.com/2015/05/boysenberry-lemon-and-almond-loaf/.
+
+.. note::
+
+   When I cooked this in a loaf pan, I had trouble telling when it was fully cooked (it seemed both overdone and underdone at the same time). It was easy to tell with the cupcakes though.
+   The recipe called for ground almonds, but I used almond flour since it easy to obtain and it worked fine.
+
+.. sectionauthor:: Tori

docs/source/Recipes/Desserts/HalloweenCookies.rst

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+.. index::
+   single: cookies; pumpkin; chocolate;
+
+Halloween Cookies
+==================
+
+.. ingredients::
+
+   For double chocolate cookies (~18 cookies):
+
+   - 1 stick unsalted butter at room temperature
+   - 3/4 cup granulated sugar
+   - 1/4 cup brown sugar
+   - 1 egg
+   - 1 1/4 tsp. vanilla
+   - 1 cups all-purpose flour
+   - 3/8 cup unsweetened cocoa powder
+   - 3/4 tsp. baking soda
+   - 3/4 tsp. baking powder
+   - pinch salt
+   - 1 cup chocolate chips
+
+   For pumpkin cookies (~18 cookies):
+
+   - 168 g softened butter
+   - 180 g brown sugar
+   - 2 egg yolks at room temperature
+   - 2 tsp. vanilla
+   - 122 g canned pumpkin puree (the brand Libby's seems to work well)
+   - 219 g all-purpose flour
+   - 1 Tbsp. pumpkin pie spice (or some mix of cinnamon, ginger, nutmeg, allspice, and cloves)
+   - 1/2 tsp. baking powder
+   - 1/2 tsp. baking soda
+   - pinch salt
+
+   - 25 g granulated sugar
+   - 1/4 tsp. pumpkin pie spice (mix of cinnamon, ginger, nutmeg, allspice, and cloves)
+
+
+   For eyes:
+
+   - 2 egg whites
+   - 2 cups powdered sugar
+   - Water if needed
+   - Black food coloring
+
+   For spider decorations:
+
+   - Eyes (see above to make yourself or you can find at a grocery store)
+   - Choclate disks/feves (or other type of chocolate) (1 per spider)
+   - Additional chocolate for melting
+
+   For ghost decorations:
+
+   - Marshmallows (homemade or store-bought)
+   - Around 100 grams white chocolate + some cocoa butter (OR some other simple pourable icing)
+   - Melted dark chocolate OR black frosting (e.g., extra from the eyes)
+
+
+.. procedure::
+
+   For double chocolate cookies:
+   Preheat oven to 350 F.
+   Cream butter and both sugars in a mixer.
+   Add egg and vanilla and mix.
+   In a separate bowl, mix flour, cocoa, baking soda, baking powder, and salt.
+   Gradually add dry ingredients to wet ingredients.
+   Add chocolate chips.
+   Refrigerate dough for 15-20 minutes.
+   Form balls of cookie dough (~1.5-2 Tbsp. each) and place on cookie tray with parchment paper or a silcon baking mat.
+   Bake for 8-10 minutes.
+   Let cookies set on baking tray for 2 minutes before moving off tray to cooling rack.
+
+   For pumpkin cookies:
+   Preheat oven to 350 F.
+   Line two baking trays with parchment paper or silicon baking mats.
+   Dry out the pumpkin by spreading it on a plate and lightly pressing with a paper towel to absorb the liquid. A new paper towel should be applied to the pumpkin at least 4 more times.
+   Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice.
+   In a separate bowl, cream the butter and sugar on high for 1-2 minutes.
+   Add the egg yolks and vanilla and mix on medium for 1-2 minutes.
+   Add the pumpkin and mix on medium-low until combined.
+   Add the dry ingredients and mix on low until just combined.
+   Make dough balls and roll them in a mix of the extra sugar and pie spice. Place on cookie tray.
+   Bake for 12-14 minutes.
+   Cool on baking sheet for 5 minutes then transfer to a cooling rack.
+
+   For eyes:
+   Beat egg whites in a large bowl at high speed until foamy.
+   Gradually add sugar and continue beating on high until thick.
+   Can add water if too thick or more sugar if too thin.
+   Put in a piping back and make dots of white icing on a parchment-paper lined cookie tray. (The little point in the middle after piping should settle into the eye if it's the right consistency.) Experiment until you get the right size and consistency.
+   Add black food coloring to the remaining icing and put in a piping bag. Once the surface of the white icing has dried, pipe a smaller black dot in the center of the white dots.
+   Let sit out for around 24 hours to fully dry/harden. The eyes should come off parchment paper easily when they are dry.
+
+   Assembly for spider cookies:
+   Bake cookies (pumpkin or any other light-ish cookie, see options in notes below).
+   If the chocolate pieces you're using for the bodies has oxidized and you want it to melt a little to look better, put a chocolate disk/feve in the center of each cookie as soon as it is removed from the oven. That will let it melt just a tiny bit so it attaches firmly to the cookie and looks smooth. If you are using some kind of chocolate/candy that already looks good, you could instead add it once the cookie has cooled using a little melted chocoalte to attach it.
+   Once the cookie is fully cool, melt other chocolate and pipe legs on to the spiders.
+   Add eyes using a little bit of melted chocolate as an adhesive.
+
+   Assembly for ghost cookies:
+   Bake cookies (see above for double chocolate cookie recipe, but any other type of dark cookie would work too) and let cool at least 15 minutes.
+   Melt white chocolate and mix in cocoa butter so it's a consistency that will spread/pour easily.
+   Dip the bottom of a marshmallow in the white chocolate and use to stick to cookie.
+   Pour white chocolate mixture over mashmallow and use knife/spatula to help ensure even spreading and that it extends beyond the marshmallow the way you want.
+   Once the white chocolate has dried, pipe eyes onto the ghosts using melted dark chocolate or some kind of black frosting.
+
+   Assembly for eye cookies:
+   Bake cookies (the double chocolate ones work well, but you could probably put the eyes on any other type of cookie too) and let cool.
+   Attach the eyes to the cookies (with a tiny bit of melted chocolate, the frosting from the eyes, etc.) in whatever pattern you like. It looks cool if you have eyes of difference sizes.
+
+.. image:: ../../Images/HalloweenCookies2021.HEIC
+   :width: 600
+   :align: center
+   :alt: Cookies decorated with spiders, ghosts, and eyes.
+
+.. image:: ../../Images/HalloweenCookies2022.HEIC
+   :width: 600
+   :align: center
+   :alt: Cookies decorated with spiders and eyes.
+
+.. image:: ../../Images/HalloweenCookies2024.HEIC
+   :width: 600
+   :align: center
+   :alt: Cookies decorated with spiders and ghosts.
+
+.. rubric:: References
+
+Chocolate cookies recipe from https://www.iheartnaptime.net/triple-chocolate-chip-cookies/. I may have used a recipe from this site instead some other year: https://www.theflavorbender.com/halloween-monster-cookies/. That one was also inspiration for the eye coookies. Pumpkin cookie recipe from https://inbloombakery.com/chewy-pumpkin-cookies/. Eye recipe with lots of additional useful tips from https://www.yourhomebasedmom.com/candy-eyes/. One inspiration for the ghost cookies at https://www.nourbakesdesserts.com/allrecipes/double-chocolate-ghost-cookies.
+
+.. note::
+
+    I have made these several different years and there are many possible variations. I just listed a few here. I think I made molasses or ginger cookies one year and apple cider cookies another year (trying to be fall themed) instead of the pumpkin cookies. Be creative and have fun!
+
+.. sectionauthor:: Tori

docs/source/Recipes/Desserts/LemonMintBoysenberryCake.rst

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+.. index::
+   single: lemon; boysenberry; berry; mint; cake
+
+Lemon Mint Boysenberry Cake
+============================
+
+.. makes:: a 2 layer 9-inch cake
+
+.. ingredients::
+
+   For the cake:
+
+   - 113 grams butter
+   - 310 grams sugar
+   - 50 grams vegetable oil
+   - 2.5 tsp. baking powder
+   - ~1/4 tsp. salt
+   - 2 tsp. vanilla
+   - zest of 4 lemons
+   - 4 egg whites + 1 egg (at room temperature)
+   - 376 grams cake flour
+   - 300 grams whole milk
+
+   For the curd:
+
+   - 1/2 cup + 2 Tbsp. lemon juice
+   - 3 eggs
+   - 1 egg yolk
+   - 1/2 cup sugar
+   - ~4 Tbsp. butter
+   - ~8 fresh mint leaves
+
+   For the berry compote:
+
+   - 2 pints frozen boysenberries
+   - 4 Tbsp. cornstarch
+   - 160 grams sugar
+   - squeeze of lemon juice (optional)
+
+   For the swiss meringue buttercream:
+
+   - 2 sticks butter (at room temperature)
+   - 3 egg whites
+   - 248 grams fine sugar
+   - pinch salt
+
+
+.. procedure::
+
+    You can make the curd and compote ahead of time.
+
+    For the curd:
+    I tried a couple options for when to add the mint, and I don't remember what I liked best, but here is one option (alternatively, could try adding mint at end).
+    Put the sugar and mint leaves in a food processor and blend.
+    Mix this sugar/mint with lemon juice, eggs, and egg yolk in a pan. Whisk ingredients while heating until it reaches 180 F. Pour into an immersion blender and add in butter 1 Tbsp. at a time until the appropate taste is reached. Cool.
+
+    For the compote:
+    Strain half the berries, leave the other half unstrained.
+    Mix cornstarch with sugar.
+    Combine cornstarch and sugar mixture with berries and optional lemon juice in a saucepan. 
+    Cook for a little while.
+
+    For the cake:
+    Preheat oven to 340 F. 
+    Grease 2 9-inch cake pans and line with parchment paper.
+    In a stand mixer, beat the butter, sugar and oil on medium speed for 2-3 minutes (until it lightens).
+    Add the baking powder, salt, vanilla, and lemon zest and beat.
+    Add the egg and egg whites a little at a time. Beat until fluffy.
+    Alternate adding the flour (divided into three parts) and the milk.
+    Divide evenly into two cake pans.
+    Bake for around 28 minutes.
+    Let cool in pans for 10 minutes then put onto cooling rack to finish cooling.
+
+    For the frosting:
+    Briefly mix egg whites, sugar, and salt in stand mixer bowl.
+    Place bowl over a saucepan of simmering water.
+    Whisk constantly until it heats up to 161 F.
+    Remove from the heat and attach to stand mixer with the whisk attachment.
+    Beat until stiff.
+    While the mixer is running, add a few tablespoons of butter at a time.
+    Keep mixing until the frosting has emulsified.
+
+.. image:: ../../Images/LemonMintBoysenberryCake.HEIC
+   :width: 600
+   :align: center
+   :alt: Lemon-mint-boysenberry cake
+
+.. rubric:: References
+
+Cake recipe from King Arthur (https://www.kingarthurbaking.com/recipes/lemonade-cake-recipe). Lemon-mint curd adapted from Tartine's lemon cream (see my lemon tart recipe).
+
+.. note::
+
+    I made this for the JILA Bake-Off in spring 2023. I had issues with scaling, so I think the amounts here will work well, but I haven't tried exactly this ratio of cake to filling/frosting. Also, some of my notes got deleted, so the amounts may need to be adjusted a bit.
+    I would try less butter for the same amount of eggs for the frosting, probably around 1.5 sticks of butter. You need to have patience with the frosting. It will eventually emulsify; just keep blending.
+    For this recipe, I used some high alittude baking tips, so this is optimized for Boulder.
+    If you don't have extra-fine sugar for the frosting, you can put regular granulated sugar in a blender (I used the Magic Bullet).
+    I didn't write assembly instructions, but it would be nice if you could get both the curd and the berry compote on each layer. Either see if they can be layered on top of each other, or cut the cakes in half so there are four short layers and then alternate curd with compote so you get two of each.
+
+.. sectionauthor:: Tori

docs/source/Recipes/Desserts/ZebraCake.rst

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+.. index::
+   single: chocolate; vanilla; cake
+
+Zebra Cake
+============================
+
+.. makes:: 1-layer 9-inch round cake
+
+.. ingredients::
+   - 298 g granulated sugar
+   - 4 large eggs
+   - 227 g milk
+   - 149 g vegetable oil
+   - 1 Tbsp. vanilla
+   - 240 g all-purpose flour
+   - 2 tsp. baking powder
+   - pinch salt
+   - 16 g Dutch-process cocoa powder
+   - 3/4 tsp. espresso powder (optional)
+
+.. procedure::
+
+    Prehead the oven to 350 F.
+    Grease a cake pan and put parchment paper on the bottom.
+    Beat sugar and eggs with mixer until lightened, around 2 minutes.
+    Add in the oil, milk, and vanilla. Beat on low until smooth.
+    In a separate bowl, mix the flour, baking powder, and salt. 
+    Add dry ingredients to wet ingredients and mix on medium for 1-2 minutes until batter is smooth.
+    Remove 2 cups of the batter and put in another bowl. Sift the cocoa and espresso powders over this batter and mix. This will be the chocolate batter and the remaining part is the vanilla batter.
+    Add around 3 Tbsp. of the vanilla batter to the center of the cake pan. Then continue to alternate adding 3 Tbsp of chocolate and vanilla batters on top at the center of the cake pan until you finish the cake batter. This method will cause the batter to look like a bulls-eye and you will get rings of the two batters.
+    Bake for 35-40 minutes.
+    Cool in pan for 10 minutes then finish cooking on a wire rack.
+    You can eat the cake on its own or with a cream cheese frosting.
+
+
+.. image:: ../../Images/ZebraCake.HEIC
+   :width: 600
+   :align: center
+   :alt: Cake with alternating dark and light sections
+
+.. rubric:: References
+
+Recipe from King Arthur (https://www.kingarthurbaking.com/recipes/zebra-cake-recipe). 
+
+.. note::
+
+    The way this recipe works as written above, the chocolate batter is thicker than the vanilla batter, which made the layering a little uneven. The second time we made this recipe, we removed a little flour initially so we could add a comparable amount of extra flour to the vanilla batter as cocoa/espresso to the chocolate batter to make them have the same consistency. That seemed to work better. I can update the amounts here after I do it again.
+
+.. sectionauthor:: Tori