Meringue-Frosted Cake with Raspberry Filling

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12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans

2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans

1 tablespoon baking powder

1 teaspoon salt

1 3/4 cups sugar

2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white)

1 teaspoon pure vanilla extract

1 cup milk

5 ounces frozen raspberries, thawed and drained (1/2 cup)

1/4 cup raspberry preserves


Carrot Cheesecake with Marzipan Carrots

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2 ounces (1/2 cup) toasted pecans

8 graham crackers, finely ground (1 cup)

2 ounces (4 tablespoons) unsalted butter, melted

3 tablespoons sugar

1/4 teaspoon salt

1/2 ounce (1 tablespoon) unsalted butter

2 medium carrots, peeled, finely grated

1 1/2 cups sugar

4 packages (8 ounces each) cream cheese, softened

4 large eggs, room temperature

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon freshly grated ginger

1/4 teaspoon salt

1 1/2 teaspoons pure vanilla extract

Petite Marzipan Carrots


Almond Macaroon Galette with Strawberries

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3 large egg whites

2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice

1 cup confectioners’ sugar

1 1/2 cups sliced blanched almonds, toasted and finely ground in a food processor

Vegetable-oil cooking spray

1 1/2 pints strawberries (about 6 cups), hulls on

1 tablespoon granulated sugar

1 tablespoon kirsch

3 tablespoons strawberry jam


Rosy Rhubarb-Meringue Cake

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Coconut oil, for brushing

5 large egg whites, room temperature

2 1/3 cups granulated sugar

1 tablespoon cornstarch

2 teaspoons pure vanilla extract

1 teaspoon white-wine vinegar

2 pinches of kosher salt

1 bunch rhubarb (1 pound), trimmed and cut into 1/2-inch pieces (about 3 1/3 cups)

2 tablespoons muscat, such as Muscat de Beaumes de Venise

1 1/2 cups cold heavy cream

3 tablespoons confectioners’ sugar


Bunny Cookies

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2 sticks unsalted butter, softened

3/4 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon coarse salt

1 large egg white

Red liquid food coloring (optional)

3 cups all-purpose flour


Chocolate-Raspberry Cake

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Vegetable-oil cooking spray

1 1/2 cups all-purpose flour

1/4 cup Dutch-process cocoa powder

3/4 teaspoon baking soda

1 teaspoon coarse salt

1 1/2 sticks unsalted butter, room temperature

1 1/4 cups sugar

3 large eggs, room temperature

1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)

1 cup buttermilk, room temperature

4 ounces bittersweet chocolate (61 percent cacao), melted and cooled

4 packages (6 ounces each) fresh raspberries (a scant 6 cups)

3/4 cup plus 2 tablespoons sugar

Pinch of coarse salt

2 teaspoons fresh lemon juice

Chocolate Frosting for Chocolate-Raspberry Cake


Ooey Gooey Butter Cake

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This cake is a legendary Depression-era mistake. The story goes something like this: A baker in St. Louis accidentally mixed up the ingredient proportions for his cake, resulting in a gooey texture. Because it was the Depression, they couldn’t just throw it out, so they sold it and it was an instant hit.

BA’s Best Peanut Butter Cookies

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What makes this peanut butter cookie recipe The Best? Well, there’s a few reasons actually. We call for natural peanut butter so that you can dial the sugar and salt amounts exactly. Instead of just adding roasted peanuts from the can, we roast them a second time for even more peanutty flavor. And the pan of water in the oven creates a burst of steam that gives the finished cookies the perfect crunchy-chewy texture. Now you know! This is part of BA’s Best , a collection of our essential recipes.