On our second journey into Binging With Babish we took on some treats from some of our favorite TV Shows. Jacqueline made really pretty lemon cakes from Game of Thrones and Meghan made super simple Sumbitches from How I Met Your Mother... but don't worry she still managed to have a baking fail.
SUMBITCHES (HOW I MET YOUR MOTHER)
8 ½ ounces flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter (room temperature)
¾ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla extract
2 large eggs
Peanut butter chips
Unwrap caramel squares and cut each square into fours. Then, roll each small caramel square into a ball.
Whisk 8 ½ ounces of flour, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt. Set aside for later.
In a separate bowl, place 2 sticks of unsalted butter (room temperature), ¾ cup of granulated sugar, and a firmly packed ¾ cup of brown sugar. Using a stand mixer, mix the ingredients together and add 1 teaspoon of vanilla extract.
After about one minute or after all of the ingredients are mixed together, add 2 large eggs to the mixture.
Scrape down the sides of the bowl and mix for about 1-2 minutes or until the mixture is a creamy texture.
Scrape down the sides of the bowl one last time and then add the dry ingredients to the mixture. Mix for no more than 30-45 seconds. Be sure not to over mix unless you want tough cookies.
Add your chopped up caramel squares, chocolate chips, and peanut butter chips to the mixture. Make sure to scrape the cookie dough out of the paddle attachment.
Use a tiny ice cream scoop or melon baller to scoop out uniform little nubbins (1 Tablespoon worth) of the cookie dough and space out the scoops evenly on a parchment lined baking sheet.
Place into a 375°F oven for 10-12 minutes.
After taking the cookies out of the oven, make sure not to try and scrape the cookies off the parchment paper until they are cooled completely as the molten caramel will make the cookies stick to the paper like glue.
Serve and enjoy!
SANSA'S LEMON CAKES (GAME OF THRONES)
8 1/2 ounces all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tspn salt
1/2 cup butter
1 cup sugar
3 large eggs
2 lemons, juiced and zested
1 cup buttermilk
1 cup sugar
1/2 cup water
2 Lemons, sliced 1/8” thick, seeded
1 cup fresh lemon juice
1/2 cup sugar
3 large eggs
6 Tbsp butter, cut into pieces
Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, cream together butter and sugar. Adding one at a time, beat in the eggs on medium-low speed, increasing to medium and beating for 1 minute after all have been added. Add dry ingredients and stir together with mixer on low, followed by lemon juice, zest, and buttermilk. Beat all ingredients together for about 3 minutes, until light and fluffy.
Pour batter into a greased/floured/parchment-lined 9x13” casserole, and bake for 25-30 minutes, or until a tester comes out clean. Allow to cool for 30 minutes before inverting onto a wire rack and removing the parchment paper, allowing to cool for another 30 minutes.
While cake bakes, prepare candied lemons: combine 1 cup of sugar with 1/2 cup water, and bring to a simmer. Add lemon slices and cook for 15 minutes, or until soft and translucent - allow to cool on a parchment-lined baking sheet.
In a wide saucepan, whisk together lemon juice, sugar, and eggs over medium-low heat. Once combined, add butter, and continue to heat until butter is melted. Whisk constantly until a thick pudding-like curd forms. Chill for an hour before using.
Using a biscuit cutter, cut 9 individual cakes from the whole cake. Top each with a dollop of lemon curd, and top that with a slice of candied lemon. Serve with whipped cream if desired.