JOHNNY CLARK RECIPES

Name: Royal Icing
Total time: 10 min
Yield: Enough for about 4 dozen cookies
Ingredients: 3 3/4 cups/1 pound/454 grams confectioners’ sugar; 3 large egg whites; 1/2 teaspoon cream of tartar; Pinch kosher salt; Food coloring, as needed

ROYAL ICING RECIPE - NYT COOKING

Royal Icing Recipe - NYT Cooking image

This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.

Provided by Melissa Clark

Total Time 10 minutes

Yield Enough for about 4 dozen cookies

Number Of Ingredients 5

Ingredients

3 3/4 cups/1 pound/454 grams confectioners’ sugar
3 large egg whites
1/2 teaspoon cream of tartar
Pinch kosher salt
Food coloring, as needed

Steps:

In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.
To tint the frosting, divide into small bowls. Cover the ones you aren’t using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.
Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.

CHOCOLATE OLIVE OIL CAKE RECIPE - NYT COOKING

Chocolate Olive Oil Cake Recipe - NYT Cooking image

This tender chocolate cake has a deep cocoa flavor that’s intensified by the slight bitterness of olive oil. Cinnamon adds a touch of spice here, and the Earl Grey tea, a mellow citrus perfume. Feel free to play around with the hot liquid used to dissolve the cocoa powder: Coffee, red wine, orange juice or any other flavorful tea will add their own notes to the cake, while water will let the chocolate shine on its own. Serve this as is, or with a dollop of whipped cream or some ice cream on top.

Provided by Melissa Clark

Total Time 50 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

3/4 cup/177 milliliters extra-virgin olive oil, plus more for greasing the pan
1/2 cup/118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water
1/2 cup/50 grams Dutch-processed cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup/200 grams granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup plus 2 tablespoons/135 grams all-purpose flour
1/2 teaspoon baking soda

Steps:

Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
Scrape batter into prepared pan and bake until the sides are set but it’s still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.

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ROYAL ICING RECIPE - NYT COOKING

This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.
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CHOCOLATE OLIVE OIL CAKE RECIPE - NYT COOKING

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