Melissa Pasanen, Free Press Correspondent, Burlington Free Press
February 26, 2010

 

Trapp Family Lodge offers baking classes weekly on Wednesday (beginners) and Thursday (intermediate), depending upon demand, for $47 per person. Recipes range from special-occasion recipes to everyday favorites. You do not have to be a Lodge guest to participate. See the weekly activities schedule at www.trappfamily.com or call 253-5704.

Learn to bake like a pro, slopeside at the Trapp Family Lodge

Recipe: Flourless Chocolate Cake
5 ounces semi-sweet chocolate, chopped
3 and one-half tablespoons unsalted butter, cut into pieces
3 large eggs at room temperature (submerge in warm tap water for 10 minutes if necessary)
One-half cup sugar
One-quarter teaspoon cinnamon
Pinch cayenne pepper
Pinch salt
One-quarter to one-half teaspoon chipotle chili powder (optional)
To serve: confectioner’s sugar, whipped cream or creme fraiche and fresh fruit of choice

Preheat oven to 350 degrees. Spray 6 to 8 muffin cups (or equivalent specialty shaped pan) or an 8 or 9-inch spring-form cake pan with nonstick cooking spray. If using cake pan, line bottom with parchment paper.

Melt chocolate and butter together in a double boiler or in the microwave, stirring often, until melted and smooth. (See testing note below.) Allow to cool for about 5 minutes. In a large mixing bowl, whisk together eggs and sugar. Slowly whisk in melted chocolate mixture. Whisk in cinnamon, cayenne pepper, salt and chipotle chili powder, if using.

Pour batter in prepared pan(s), filling muffin cups about two-thirds of the way for 8 individual cakes, three-quarters of the way for 6 slightly larger individual cakes. Bake for 20 to 25 minutes until a cake tester or toothpick comes out clean. Allow to cool completely before removing carefully from pan(s). Serve upside down dusted with confectioner’s sugar and topped with whipped cream or creme fraiche and fresh raspberries or strawberries.

Serves 6 to 8.

— Adapted from Trapp Family Lodge

• Free Press testing note: Microwaves can be a great tool for melting chocolate, but their power is so variable that it is hard to give specific directions and you can burn the chocolate. Always err on the conservative side; very often a mixture will not look melted, but if you whisk it vigorously, the residual heat will melt remaining lumps. As a general rule, start with 30 seconds at full power for the first ounce of chocolate and add 10 seconds for each additional ounce of chocolate, taking it out to stir after the first 30 seconds to check how it’s doing.


Recipe: Oatmeal Cranberry Bars
8 tablespoons (1 stick) unsalted butter, at room temperature
Three-quarters cup light brown sugar, packed
Three-quarters cup all-purpose flour
1 cup rolled oats
Pinch salt
1 small (8-ounce) can jellied cranberry sauce (about three-quarters cup)
1 cup dried sweetened cranberries
One-half cup chopped walnuts (optional, see testing note)

Preheat oven to 350 degrees and lightly butter or spray an 8-inch square baking pan.


In a large bowl using an electric mixer, cream together butter and sugar until light and no lumps of butter are visible. Stir in flour, oats and salt.


Sprinkle about two-thirds of oat mixture in prepared pan and press firmly and evenly to cover bottom of pan. In a small bowl, mix together cranberry sauce, dried cranberries and chopped walnuts if using.


Spread cranberry mixture evenly over crust. Crumble remaining oat mixture evenly over cranberry layer. Bake for 25 to 30 minutes or until golden brown. Cool for 10 minutes and cut into squares, but allow to cool completely before removing from pan. Makes 16 bars.


— Adapted from Trapp Family Lodge

• Free Press testing note: Trapp Family Lodge executive pastry chef Dan Tabor said you can swap in a number of ingredients for the walnuts including sunflower seeds and chocolate chips. We loved this super easy and delicious bar cookie with just the cranberry filling.
 

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