A silent, transformative magic blankets the world in a serene, silver sheen. At first, it seems pure and peaceful. But soon you realize that it won’t stop. It can’t stop. It’s barricading you indoors, quieting the world and slowing everything down. When cabin fever begins to set in, it’s easy to fall into endless scrolling or “bed-rotting.” Instead, why not make something warm, sweet and comforting? Here are three delicious dessert recipes you can make with your friends and family to brighten a long winter day. Enjoy!

Molten Chocolate Bundt Cake

https://www.thekitchn.com/how-to-make-a-molten-chocolate-bundt-cake-236303 

Ingredients:

-Cake

• Cooking spray
• 2 1/2 cups unbleached, all-purpose flour
• 3/4 cup natural unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon espresso or instant coffee powder
• 3 sticks (12 ounces) unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1 1/2 cups packed dark brown sugar
• 2 large eggs, at room temperature
• 5 large egg yolks, at room temperature
• 3 1/2 ounces semisweet chocolate, coarsely chopped
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract or vanilla bean paste

-Glaze

• 4 1/4 ounces milk or white chocolate, finely chopped
• 1/2 cup heavy cream, at room temperature, plus more as needed

-Equipment

• Measuring cups and spoons
• 12-cup nonstick Bundt pan
• Mixing bowl or large sheet of parchment
• Sifter
• Stand mixer or handheld electric mixer
• Rubber spatula
• Microwave-safe bowl
• Cooling rack
• Serving platter or cake stand

Steps:

1. Prepare a 12-cup bundt pan. Spray the inside and tube of a 12-cup nonstick bundt pan with cooking spray and set aside. Arrange a rack in the middle and a rack in the lower third of the oven. Heat to 350°F.
2. Sift the dry ingredients. In a large bowl or on a large sheet of parchment paper, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso or coffee powder; set aside.
3. Cream the butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a sturdy handheld electric mixer, combine the butter, brown sugar, and granulated sugar and mix at low speed until incorporated, about 2 minutes. Using a rubber spatula, scrape the sides and the bottom of the bowl well, making sure all of the mixture is in the middle of the bowl by the paddle or beaters. Increase the speed to high and mix until lighter in color and very fluffy in texture, 4 to 4 1/2 minutes. Don’t worry if it still looks a bit grainy — the sugar will not and should not dissolve.
4. Add the eggs and egg yolks. Add the eggs and egg yolks one at a time, beating after each addition just until mixed in, starting at low speed and increasing the speed to high until fully incorporated and fluffy again. Scrape down the sides and the bottom of the bowl between each addition.
5. Melt the chocolate. Place the semisweet chocolate into a microwave-safe bowl and heat at medium power, in 20-second bursts and stirring between each burst, until the chocolate is just melted, 90 to 100 seconds total. Stir well and set aside to cool to room temperature while you start putting the cake together.
6. Add the flour mixture to the egg mixture. Add the flour mixture to the egg mixture and mix on low to medium-low speed until combined. Scrape down the sides and the bottom of the bowl.
7. Add the remaining wet ingredients. Add the sour cream, vanilla, and melted chocolate and mix at low to medium-low speed until combined.
8. Fill the pan. Scoop the batter into the bundt pan. Using a spatula, smooth the surface around the outside perimeter of the pan and the inside tube so that it is 1/2 to 3/4-inch lower than the rest of the cake, to help keep the cake more even as it sinks while it cools after baking.
9. Bake the cake. Bake on the middle rack for 25 minutes.
10. Create some humidity. Place a 9- by 13-inch baking dish two-thirds filled with warm water on the lower rack and continue baking for 17 minutes longer. Remove from the oven and place the cake, in its pan, on a cooling rack. You will not be able to gauge doneness with a cake tester or toothpick. Don’t fear the fudgy — that’s how this cake works.
11. Poke holes in the surface of the cake. Using a long, thin wooden or metal skewer, liberally poke holes in the top of the cake around the perimeter of the pan and around the inner tube part, about 24 pokes in total. The cake will sink in a ring shape as it cools, and poking holes will make that process more consistent and even. Allow to cool completely in the pan. 
12. Invert the cake. Place a serving platter or cake stand on top of the cake pan so that the bottom of the platter faces up. Holding the platter firmly with one hand, slide your other hand under the bundt pan and grip firmly. Flip the whole thing over gently but quickly, still holding firmly with both hands, so that the bottom of the pan faces up. Leave the pan over the cake while you make the glaze.
13. Make the glaze. Place the milk or white chocolate and place in a heatproof bowl; set aside. Place the cream in a microwave-safe bowl and heat until it is very hot and almost boiling, in 20-second blasts, being careful not to let it spill or bubble over, about 1 minute total. Pour the hot cream over the chocolate and let stand until the chocolate is melted, about 2 to 3 minutes. Whisk until smooth and very thick yet pourable.
14. Remove the cake pan and glaze the cake. Lift the pan from the cake. Gently pour the glaze over the top of the cake and allow it to drip down the sides liberally. Let the glaze dry and set for about 15 minutes before serving.

Vanilla Wafers

https://www.thekitchn.com/vanilla-wafers-recipe-23431892 

Ingredients:

• 8 tablespoons (1 stick) unsalted butter
• 1 large egg
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 cup powdered sugar
• 1/4 cup granulated sugar
• 3/4 teaspoon kosher salt
• 1 tablespoon vanilla bean paste or vanilla extract
• 1 tablespoon whole milk or heavy cream

Steps:

1. Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg on the counter. Let both sit at room temperature until the butter is softened. Meanwhile, place 1 1/2 cups all-purpose flour and 3/4 teaspoon baking powder in a medium bowl and whisk to combine.
2. Add 1/2 cup powdered sugar, 1/4 cup granulated sugar, and 3/4 teaspoon kosher salt to the bowl of butter. Beat with the paddle attachment on medium speed until lightened in color and fluffy, about 4 minutes. Scrape down the sides of the bowl and the paddle.
3. Add the egg, 1 tablespoon vanilla bean paste or vanilla extract, and 1 tablespoon milk or cream and beat on medium speed until combined, 30 seconds to 1 minute.
4. With the mixer on the lowest speed, gradually add the flour mixture and beat just until combined with no streaks of flour remaining, about 1 minute total.
5. Refrigerate the dough for 15 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with silicone baking mats or parchment paper.
6. Scoop out the dough with a 1/4-ounce scoop into about 40 portions (about 1 teaspoon each). Place on the baking sheets, spacing them evenly apart, about 20 per baking sheet. Wet your fingers and gently flatten each cookie dough ball until 1-inch wide and 1/4-inch thick.
7. Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are light golden brown around the edges, 4 to 6 minutes more. Refrigerate the remaining dough while the cookies bake.
8. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack and let cool completely. Repeat baking the remaining dough on cooled baking sheets (you can reuse the parchment).

Cinnamon-Sugar Apple Muffins

https://www.thekitchn.com/apple-muffins-23218285 

Ingredients:

• • Paper muffin liners or cooking spray
  • 2 1/2 cups all-purpose flour
  • 1/2 cup plus 4 teaspoons granulated sugar, divided
  • 2 teaspoons baking powder
  • 4 teaspoons ground cinnamon, divided
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups whole or 2% milk
  • 1/2 cup neutral oil, such as canola or grapeseed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 medium tart apples (about 12 ounces total), such as Granny Smith or Honeycrisp

Steps:

1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
2. Whisk 2 1/2 cups all-purpose flour, 1/2 cup of the granulated sugar, 2 teaspoons baking powder, 2 teaspoons of the ground cinnamon, and 1/2 teaspoon kosher salt together in a large bowl. Stir the remaining 4 teaspoons granulated sugar and 2 teaspoons ground cinnamon together in a small bowl and set aside for the topping.
3. Place 1 1/4 cups whole or 2% milk, 1/2 cup neutral oil, 1 large egg, and 1 teaspoon vanilla extract together in a medium bowl and whisk until combined. Core and dice 2 medium apples (peel first if desired, about 2 1/2 cups).
4. Pour the milk mixture into the flour mixture and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Gently fold in the diced apple.
5. Divide the batter between the muffin wells, about 1/3 cup of batter per well. Sprinkle each muffin with 1/2 teaspoon cinnamon-sugar.
6. Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.

By: Sarah Tea ‘30, Middle School Editor

30stea@montroseschool.org