Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

1. In a large bowl, whisk 1 cup of the buttermilk, ½ teaspoon garlic powder, ½ teaspoon paprika and a generous amount of salt and pepper. Add chicken pieces and turn to coat. Cover bowl and refrigerate 1 hour, or overnight.

2. Preheat oven to 400°F. Warm oil in a large Dutch oven or a deep-side, 12-inch skillet over high heat. Place a wire rack on a large-rimmed baking sheet. In a large bowl, whisk flour, baking powder, remaining garlic powder, remaining paprika and additional salt and pepper. Drizzle in remaining ¼ cup buttermilk; whisk to create small lumps in the flour mixture. Working with one piece of chicken at a time, dredge the chicken in the flour mixture, then place each piece on the rack on the baking sheet.

3. When oil reaches 375°F, or when a piece of flour batter sizzles and browns when dropped in, add chicken in batches. Cook 5 minutes, until golden brown. Using tongs, carefully turn chicken and cook 4 minutes, until golden all over. Transfer to the rack on the baking sheet, place in oven and bake 20 minutes, or until thermometer inserted in breast registers 160°F and in leg or thigh registers 175°F. (Note: Smaller pieces may cook more quickly.)

TIP: The chicken coating will be lumpy—that’s what gives you thick, crispy bits after frying.

WINTER

Classic Frosted Brownie

For moist and fudgy brownies, make sure to remove the pan from the oven when brownies are just set. Better they are slightly gooey in the middle than dry and overbaked.

Makes 32

Brownies

Butter, to grease pan

1¼ cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into 8 chunks

11 ounces semisweet chocolate, chips or chopped

2 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

5 large eggs, at room temperature

2 cups granulated sugar

1 tablespoon pure vanilla extract

Frosting

3 ounces unsweetened chocolate, chopped

½ cup (1 stick) unsalted butter, room temperature and cut into 8 pieces

1¼ cups powdered sugar

1 teaspoon pure vanilla extract

For brownies:

1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with foil, letting the edges hang over the pan sides. Lightly butter foil.

2. In a medium bowl, whisk flour and salt. In a glass bowl, microwave butter and chocolate until chocolate is melted. Whisk in cocoa and espresso powder.

3. In a large bowl with an electric mixer on high speed, beat eggs and sugar until well blended. Beat in vanilla and melted chocolate mixture until smooth and shiny. Reduce mixer speed to low; beat in dry ingredients just until blended.

4. Scrape batter into prepared pan and smooth the top. Bake 30 minutes, until shiny on top and just set. Transfer pan to a wire rack to cool completely.

For frosting:

1. Melt chocolate in the microwave; stir until smooth. In a bowl with an electric mixer on high speed, beat butter until creamy. Add powdered sugar and vanilla; beat 3 minutes until blended. Spoon in melted chocolate; beat for 1 minute.

2. Using foil edges as handles, lift the entire block of brownies from the pan. Spread frosting onto the cool brownies.

TIP: Use the butter wrapper to grease the foil pan liner.

WINTER

Pumpkin Whoopie Pies

Whoopie pies are a fun dessert for a winter party or a great addition to a bake sale.

Makes about 13 sandwich cookies

Cookies

2¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon pumpkin-pie spice

1 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

1½ cups granulated sugar

1 large egg

¾ cup pumpkin purée (not pumpkin-pie mix)

Topping

⅓ cup granulated sugar

2 tablespoons ground cinnamon

Filling

6 tablespoons cream cheese, at room temperature

4 tablespoons (½ stick) unsalted butter, at room temperature

1¾–2 cups powdered sugar

For cookies:

1. Line 2 large baking sheets with parchment paper or nonstick baking pads. In a large bowl, whisk flour, cream of tartar, baking soda, salt, pumpkin-pie spice and cinnamon.

2. In a large bowl with an electric mixer, cream butter and 1 ½ cups sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in egg and pumpkin purée until combined, about 30 seconds. Reduce speed to low; add the dry ingredients and beat at low speed until just combined. Cover bowl and refrigerate 20 minutes.

For topping:

1. Preheat oven to 375°F. In a small bowl, whisk ⅓ cup sugar and cinnamon.

2. Scoop up about 2 tablespoons of cookie dough; roll between your palms to form a ball. Roll the ball in cinnamon-sugar topping; place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart. Using a glass, press down on the balls to slightly flatten them. Bake 10 minutes, rotating the sheet halfway through baking, or until edges are set and just beginning to brown, but the centers are still soft and puffy. Let cookies cool in the pan for 10 minutes. Cookies will fall slightly. Transfer to a wire rack to cool completely.