monique mccleod-polanco creator of peaches 2 peaches \ sweet so ulful b aking moniq ue m ccle od-polanco Discover an exciting collection of delightful desserts inspired by Southern baking traditions. Monique McLeod-Polanco’s recipes are brimming with soulful flair and rich flavors while prioritizing simplicity for the home cook. Drawing inspiration from her family’s celebrations and holiday meals, these 60 scrumptious recipes will conjure all the nostalgic flavors from your youth yet dazzle the modern palate. Fall in love with Monique’s fresh approach to the classics, including an outstanding Orange, Bourbon & Pecan Pie and a drool-worthy Coconut Cake with Lime Curd that will impress your family and friends. Recapture the magic of your grandmother’s kitchen in summertime with a One-Layer Strawberry Basil Shortcake, or elevate tra- ditional holiday bakes with a Browned Butter Sweet Potato Pie that will be the star of your Thanksgiving table. So, grab your whisk and take a trip down South, where the secret ingredient is always love—and a bit of sugar! These showstopping desserts invite you to turn the simple, joyful act of baking into a cause for celebration. monique mccleod-polanco is the recipe developer and food photographer behind Peaches 2 Peaches. She has appeared as a guest judge on The Chew, and her recipes have been featured in feedfeed, Bake from Scratch and Kitchn. Her family roots are in the South, and Monique currently lives in Rockland County, New York. irresistible recipes filled with the heart & soul of the south “ Monique Polanco is a true powerhouse. Her treasured book contains delectable recipes along with stunning photos fit for any coffee table display.” —carla hall, Food Network chef and author “ Monique’s Sweet Soulful Baking is the ultimate cookbook to take your entertaining game to the next level.” —jocelyn delk adams, author of Grandbaby Cakes “ Baking is instilled in Monique, and she takes us on a journey of classic and elevated, yet approachable, desserts in her beautiful cookbook.” —sally mcckenney, author of Sally’s Baking Addiction 9 781645 679226 52399> ISBN 978-1-64567-922-6 $23.99 COOKING / Regional & Ethnic / American / Southern States US: $23.99 / CAN $30.99 recipes inspired by southern roots sweet bakingshowstopping cakes | 37 chocolate mousse cake servings: 10 I just recently started loving chocolate mousse. It wasn’t something that I grew up with. Since my family aren’t big chocolate fans, chocolate was rarely in my house, but I definitely made up for it as an adult. Chocolate desserts are some of my favorites now, and this chocolate mousse cake makes up for the lack of chocolate I had growing up. Moist, rich chocolate layers are filled with a thick mousse and adorned with holiday chocolate pinecones. This is the cake you want for the holidays! cake 2 large eggs, room temperature 2 cups (400 g) granulated sugar ½ cup (120 ml) vegetable oil ¾ cup (66 g) Dutch processed cocoa 2 tsp (10 ml) vanilla extract 1½ cups (360 ml) buttermilk, room temperature 1 tbsp (14 g) baking powder 1 tsp baking soda 1 tsp salt 2 cups (250 g) all-purpose flour ½ cup (120 ml) boiling water or coffee chocolate mousse 4 large egg yolks ¼ cup (50 g) granulated sugar 2 cups (480 ml) heavy cream, divided 3.5 oz (99 g) bittersweet chocolate bar 2 tsp (10 ml) vanilla extract for the cake: Preheat the oven to 350°F (177°C). Spray two 8-inch (20-cm), round baking pans with baking spray. In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3 to 4 minutes, or until the mixture is fluffy and lighter in color. Add the oil, cocoa powder and vanilla, and beat the mixture for about 30 seconds. Add in the buttermilk and mix until it is incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup (125 g) at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined. Stir in the boiling water. Divide the batter equally between the two prepared pans. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool the cake layers completely on a wire rack. for the mousse: In a medium-sized mixing bowl, whip the egg yolks and sugar with a hand mixer on high speed until fluffy, for 2 minutes. Set this aside. Heat 1 cup (240 ml) of the heavy cream in a small saucepan over low heat, just until it starts to simmer. Do not let it boil. Remove the cream from the heat. While whisking the egg mixture, slowly pour in the warm cream mixture, a little at a time, to temper the egg yolks. Keep whisking the mixture between each pour. Then pour everything back into the saucepan. (continued)showstopping cakes | 37 chocolate mousse cake servings: 10 I just recently started loving chocolate mousse. It wasn’t something that I grew up with. Since my family aren’t big chocolate fans, chocolate was rarely in my house, but I definitely made up for it as an adult. Chocolate desserts are some of my favorites now, and this chocolate mousse cake makes up for the lack of chocolate I had growing up. Moist, rich chocolate layers are filled with a thick mousse and adorned with holiday chocolate pinecones. This is the cake you want for the holidays! cake 2 large eggs, room temperature 2 cups (400 g) granulated sugar ½ cup (120 ml) vegetable oil ¾ cup (66 g) Dutch processed cocoa 2 tsp (10 ml) vanilla extract 1½ cups (360 ml) buttermilk, room temperature 1 tbsp (14 g) baking powder 1 tsp baking soda 1 tsp salt 2 cups (250 g) all-purpose flour ½ cup (120 ml) boiling water or coffee chocolate mousse 4 large egg yolks ¼ cup (50 g) granulated sugar 2 cups (480 ml) heavy cream, divided 3.5 oz (99 g) bittersweet chocolate bar 2 tsp (10 ml) vanilla extract for the cake: Preheat the oven to 350°F (177°C). Spray two 8-inch (20-cm), round baking pans with baking spray. In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3 to 4 minutes, or until the mixture is fluffy and lighter in color. Add the oil, cocoa powder and vanilla, and beat the mixture for about 30 seconds. Add in the buttermilk and mix until it is incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup (125 g) at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined. Stir in the boiling water. Divide the batter equally between the two prepared pans. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool the cake layers completely on a wire rack. for the mousse: In a medium-sized mixing bowl, whip the egg yolks and sugar with a hand mixer on high speed until fluffy, for 2 minutes. Set this aside. Heat 1 cup (240 ml) of the heavy cream in a small saucepan over low heat, just until it starts to simmer. Do not let it boil. Remove the cream from the heat. While whisking the egg mixture, slowly pour in the warm cream mixture, a little at a time, to temper the egg yolks. Keep whisking the mixture between each pour. Then pour everything back into the saucepan. (continued)38 | sweet soulful bakingshowstopping cakes | 39 chocolate frosting 1½ cups (341 g) unsalted butter, room temperature ⅔ cup (66 g) cocoa powder 1 tsp vanilla extract 5 cups (600 g) confectioners’ sugar ⅓ cup (80 ml) heavy cream chocolate pinecones 1½ cups (252 g) chocolate chips ⅔ cup (205 g) sweetened condensed milk 2 tbsp (28 g) unsalted butter ¼ tsp vanilla extract ¼ cup (42 g) chocolate candy melts 1½ cups (162 g) sliced almonds ¼ cup (22 g) cocoa powder chocolate mousse cake (continued) Cook over low heat, whisking constantly, until the mixture thickens slightly, for 3 to 5 minutes. Remove the mixture from the heat. Add in the chocolate and stir until fully incorporated. Place a fine-mesh strainer over a medium-sized bowl and pour in the mixture. Use a rubber spatula to press the mixture through the strainer to remove any small pieces of cooked egg. Mix in the vanilla. Let the mixture cool to room temperature, but do not let it get cold. Meanwhile, in a medium bowl, add the remaining heavy cream and beat with a hand mixer until it forms stiff peaks. Use a rubber spatula to gently fold the whipped cream into the chocolate custard mixture. Refrigerate the mousse until ready to use. for the frosting: In a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the butter and cocoa powder on medium speed for 1 minute, until it’s smooth. Mix in the vanilla until incorporated. Add the confectioners’ sugar 1 cup (120 g) at a time, stopping to scrape down the sides of the bowl as needed. Add the heavy cream, and then beat on medium speed until the frosting is whipped and fluffy, for 2 to 3 minutes. Add the frosting to a piping bag. Cut a ½ inch (1.3 cm) off the tip of the bag and set aside. for the chocolate pinecones: Combine the chocolate chips, condensed milk, butter and vanilla in a large heatproof bowl and set it over a small pot of boiling water. Stir well until all of the chocolate and butter is melted and the mixture is smooth. Cover the mixture with plastic wrap. Place the bowl into the refrig- erator for 45 minutes to allow it to firm up enough to roll. Do not leave it in the refrigerator too long and let the mixture get too cold. It should be at room temperature and a fudge-like consistency. Line a baking pan with parchment paper. Scoop about ¼ cup (52 g) of the pinecone mixture onto the parchment and roll it into an oval shape. Repeat to make a total of four ovals. Add the chocolate candy melts to a microwave-safe bowl and microwave for about 50 seconds. The chocolate will not look melted after removing it from the microwave, so stir it until smooth. If still not melted after stirring, continue to microwave in 10 second bursts, stirring well after each one, until fully melted. Dip the bottom of a sliced almond in the melted candy melts and press it at the bottom of one of the oval fudge pieces, using the melted chocolate as a “glue.” Dip a second sliced almond, then place it next to the first one, overlapping it a bit. Continue to add the dipped sliced almonds, working from the bottom to the top, until all of the fudge ovals are covered with almonds. Refrigerate for 30 minutes to allow them to set. assembly: Level each cake layer with a knife or a cake leveler. Slice each layer in half evenly, so that there are now four layers of cake. Place one layer on a cake plate and pipe a ring of frosting around the outside. Add chocolate mousse to a piping bag and cut off the bottom of the bag. Pipe the mousse inside of the frosting ring until the cake is covered. Add the second cake layer on top. Pipe another ring of chocolate frosting around the outside and fill with more of the mousse inside of the frosting ring like the first layer. Repeat with the third layer. Add the fourth layer and make a crumb coat by applying a thin layer of the frosting around and on top of the cake. Refrigerate the cake for 25 to 30 minutes or until the frosting is set. Pipe the remaining chocolate frosting around the sides and top of the cake. Smooth the frosting with an offset spatula until it’s smooth all around. Add the chocolate pinecones to the top of the cake to decorate. Add the cocoa powder to a hand sifter and sprinkle it on top of the pinecones. Refrigerate the cake until ready to serve. 38 | sweet soulful bakingshowstopping cakes | 39 chocolate frosting 1½ cups (341 g) unsalted butter, room temperature ⅔ cup (66 g) cocoa powder 1 tsp vanilla extract 5 cups (600 g) confectioners’ sugar ⅓ cup (80 ml) heavy cream chocolate pinecones 1½ cups (252 g) chocolate chips ⅔ cup (205 g) sweetened condensed milk 2 tbsp (28 g) unsalted butter ¼ tsp vanilla extract ¼ cup (42 g) chocolate candy melts 1½ cups (162 g) sliced almonds ¼ cup (22 g) cocoa powder chocolate mousse cake (continued) Cook over low heat, whisking constantly, until the mixture thickens slightly, for 3 to 5 minutes. Remove the mixture from the heat. Add in the chocolate and stir until fully incorporated. Place a fine-mesh strainer over a medium-sized bowl and pour in the mixture. Use a rubber spatula to press the mixture through the strainer to remove any small pieces of cooked egg. Mix in the vanilla. Let the mixture cool to room temperature, but do not let it get cold. Meanwhile, in a medium bowl, add the remaining heavy cream and beat with a hand mixer until it forms stiff peaks. Use a rubber spatula to gently fold the whipped cream into the chocolate custard mixture. Refrigerate the mousse until ready to use. for the frosting: In a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the butter and cocoa powder on medium speed for 1 minute, until it’s smooth. Mix in the vanilla until incorporated. Add the confectioners’ sugar 1 cup (120 g) at a time, stopping to scrape down the sides of the bowl as needed. Add the heavy cream, and then beat on medium speed until the frosting is whipped and fluffy, for 2 to 3 minutes. Add the frosting to a piping bag. Cut a ½ inch (1.3 cm) off the tip of the bag and set aside. for the chocolate pinecones: Combine the chocolate chips, condensed milk, butter and vanilla in a large heatproof bowl and set it over a small pot of boiling water. Stir well until all of the chocolate and butter is melted and the mixture is smooth. Cover the mixture with plastic wrap. Place the bowl into the refrig- erator for 45 minutes to allow it to firm up enough to roll. Do not leave it in the refrigerator too long and let the mixture get too cold. It should be at room temperature and a fudge-like consistency. Line a baking pan with parchment paper. Scoop about ¼ cup (52 g) of the pinecone mixture onto the parchment and roll it into an oval shape. Repeat to make a total of four ovals. Add the chocolate candy melts to a microwave-safe bowl and microwave for about 50 seconds. The chocolate will not look melted after removing it from the microwave, so stir it until smooth. If still not melted after stirring, continue to microwave in 10 second bursts, stirring well after each one, until fully melted. Dip the bottom of a sliced almond in the melted candy melts and press it at the bottom of one of the oval fudge pieces, using the melted chocolate as a “glue.” Dip a second sliced almond, then place it next to the first one, overlapping it a bit. Continue to add the dipped sliced almonds, working from the bottom to the top, until all of the fudge ovals are covered with almonds. Refrigerate for 30 minutes to allow them to set. assembly: Level each cake layer with a knife or a cake leveler. Slice each layer in half evenly, so that there are now four layers of cake. Place one layer on a cake plate and pipe a ring of frosting around the outside. Add chocolate mousse to a piping bag and cut off the bottom of the bag. Pipe the mousse inside of the frosting ring until the cake is covered. Add the second cake layer on top. Pipe another ring of chocolate frosting around the outside and fill with more of the mousse inside of the frosting ring like the first layer. Repeat with the third layer. Add the fourth layer and make a crumb coat by applying a thin layer of the frosting around and on top of the cake. Refrigerate the cake for 25 to 30 minutes or until the frosting is set. Pipe the remaining chocolate frosting around the sides and top of the cake. Smooth the frosting with an offset spatula until it’s smooth all around. Add the chocolate pinecones to the top of the cake to decorate. Add the cocoa powder to a hand sifter and sprinkle it on top of the pinecones. Refrigerate the cake until ready to serve. 78 | sweet soulful baking mixed berry star crust slab pie servings: 4 Every Fourth of July, my great aunt, Marie, made a patriotic dessert like an American flag cake, and I kept up the tradition by making pies with the same theme for the holiday. This mixed berry slab pie has a star-spangled crust design and will be a hit at your Fourth of July get-together or summer barbecue. sour cream pie dough 5 cups (625 g) all-purpose flour ¼ cup (50 g) granulated sugar 2 tsp (12 g) salt 2 cups (456 g) unsalted butter, cubed and frozen (European- style butter, see Note on page 82) 1½ cups (360 ml) sour cream filling 4 cups (592 g) blueberries, fresh or frozen 3 cups (498 g) strawberries, cut up, fresh or frozen 1 cup (140 g) blackberries, fresh or frozen 1 cup (200 g) granulated sugar 3 tbsp (24 g) cornstarch 1 tbsp (15 ml) lemon juice 2 tbsp (12 g) lemon zest egg wash 1 large egg 1 tsp milk or water to serve Vanilla ice cream for the sour cream pie dough: Place the flour, sugar and salt in a food processor. Pulse everything to combine. Add the butter and pulse for a few seconds to just combine the flour and fat. Add the sour cream and pulse again until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap each one in plastic wrap and place in the refrigerator for at least an hour or overnight. Preheat the oven to 375°F (191°C). for the filling: In a large mixing bowl, add the berries, sugar, cornstarch, lemon juice and lemon zest. Mix until all the ingredients are incorporated. Set this aside. assembly: Roll out one pie dough half on a lightly floured work surface, slightly larger than the pie pan. Place the rolled dough in a 9 × 13–inch (23 × 33–cm) quarter-sheet baking pan. Trim and tuck under the excess pie dough. Refrigerate the dough until ready to use. Roll out the second pie dough. Use differently sized star cookie cutt- ers to cut out the pie dough. Place the cutouts on a baking sheet. Spread the filling into the dough-lined quarter-sheet pan. Arrange the stars over the filling. Mix the egg with 1 teaspoon of milk. Brush the egg wash along the perimeter of the pie crust. Place the pan in the freezer for 30 minutes. Bake the slab pie for 45 to 50 minutes or until the crust starts to brown and the filling starts to bubble. Cool on a wire rack and serve with ice cream. 78 | sweet soulful baking mixed berry star crust slab pie servings: 4 Every Fourth of July, my great aunt, Marie, made a patriotic dessert like an American flag cake, and I kept up the tradition by making pies with the same theme for the holiday. This mixed berry slab pie has a star-spangled crust design and will be a hit at your Fourth of July get-together or summer barbecue. sour cream pie dough 5 cups (625 g) all-purpose flour ¼ cup (50 g) granulated sugar 2 tsp (12 g) salt 2 cups (456 g) unsalted butter, cubed and frozen (European- style butter, see Note on page 82) 1½ cups (360 ml) sour cream filling 4 cups (592 g) blueberries, fresh or frozen 3 cups (498 g) strawberries, cut up, fresh or frozen 1 cup (140 g) blackberries, fresh or frozen 1 cup (200 g) granulated sugar 3 tbsp (24 g) cornstarch 1 tbsp (15 ml) lemon juice 2 tbsp (12 g) lemon zest egg wash 1 large egg 1 tsp milk or water to serve Vanilla ice cream for the sour cream pie dough: Place the flour, sugar and salt in a food processor. Pulse everything to combine. Add the butter and pulse for a few seconds to just combine the flour and fat. Add the sour cream and pulse again until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap each one in plastic wrap and place in the refrigerator for at least an hour or overnight. Preheat the oven to 375°F (191°C). for the filling: In a large mixing bowl, add the berries, sugar, cornstarch, lemon juice and lemon zest. Mix until all the ingredients are incorporated. Set this aside. assembly: Roll out one pie dough half on a lightly floured work surface, slightly larger than the pie pan. Place the rolled dough in a 9 × 13–inch (23 × 33–cm) quarter-sheet baking pan. Trim and tuck under the excess pie dough. Refrigerate the dough until ready to use. Roll out the second pie dough. Use differently sized star cookie cutt- ers to cut out the pie dough. Place the cutouts on a baking sheet. Spread the filling into the dough-lined quarter-sheet pan. Arrange the stars over the filling. Mix the egg with 1 teaspoon of milk. Brush the egg wash along the perimeter of the pie crust. Place the pan in the freezer for 30 minutes. Bake the slab pie for 45 to 50 minutes or until the crust starts to brown and the filling starts to bubble. Cool on a wire rack and serve with ice cream. 112 | sweet soulful baking cherry pistachio cheesecake terrine servings: 8 Cherries and pistachios are a classic pairing and they work together beautifully in this delicious terrine. The base is a no-churn ice cream with cherry and pistachio notes running through it. It’s rich and creamy and a great dessert to make a day a two before you plan to serve it. cherry purée 3 cups (414 g) fresh or frozen pitted cherries 1 tbsp (15 g) granulated sugar 2 tbsp (30 ml) water terrine 1 (14-oz [392-g]) can sweetened condensed milk 8 oz (226 g) cream cheese 1 tbsp (15 ml) vanilla extract 2 cups (480 ml) cold heavy cream Prepared cherry purée, divided 2 tbsp (13 g) chopped pistachios garnish Fresh cherries Chopped pistachios for the cherry purée: Add the cherries, sugar and water to a saucepan. Cook for 7 to 10 minutes or until the cherries start to soften. Remove the saucepan from the heat and allow to cool. Add the cherries and juice from the saucepan to a high-powered blender and purée. Set aside until ready to use. for the terrine: In a large mixing bowl, combine the condensed milk, cream cheese and vanilla. Beat until smooth. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the condensed milk mixture. Then fold in half of the puréed cherries and the chopped pistachios. assembly: Line a large loaf pan with plastic wrap, making sure that all of the sides are covered and some of the plastic hangs out of the pan. Pour the mixture into the loaf pan. Add the remaining cherry purée by the spoonful. Swirl it with a knife to create swirls of cherry purée throughout the mixture. Cover the loaf pan with additional plastic wrap and place it into the freezer for at least 6 hours or overnight, until it is solid. To serve, invert the terrine onto a serving platter, peel off all of the plastic, and garnish it with cherries and chopped pistachios.112 | sweet soulful baking cherry pistachio cheesecake terrine servings: 8 Cherries and pistachios are a classic pairing and they work together beautifully in this delicious terrine. The base is a no-churn ice cream with cherry and pistachio notes running through it. It’s rich and creamy and a great dessert to make a day a two before you plan to serve it. cherry purée 3 cups (414 g) fresh or frozen pitted cherries 1 tbsp (15 g) granulated sugar 2 tbsp (30 ml) water terrine 1 (14-oz [392-g]) can sweetened condensed milk 8 oz (226 g) cream cheese 1 tbsp (15 ml) vanilla extract 2 cups (480 ml) cold heavy cream Prepared cherry purée, divided 2 tbsp (13 g) chopped pistachios garnish Fresh cherries Chopped pistachios for the cherry purée: Add the cherries, sugar and water to a saucepan. Cook for 7 to 10 minutes or until the cherries start to soften. Remove the saucepan from the heat and allow to cool. Add the cherries and juice from the saucepan to a high-powered blender and purée. Set aside until ready to use. for the terrine: In a large mixing bowl, combine the condensed milk, cream cheese and vanilla. Beat until smooth. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the condensed milk mixture. Then fold in half of the puréed cherries and the chopped pistachios. assembly: Line a large loaf pan with plastic wrap, making sure that all of the sides are covered and some of the plastic hangs out of the pan. Pour the mixture into the loaf pan. Add the remaining cherry purée by the spoonful. Swirl it with a knife to create swirls of cherry purée throughout the mixture. Cover the loaf pan with additional plastic wrap and place it into the freezer for at least 6 hours or overnight, until it is solid. To serve, invert the terrine onto a serving platter, peel off all of the plastic, and garnish it with cherries and chopped pistachios.Next >