Corn & Bacon Muffins

Corn? Again?

Yup but this time is has some bacon and honey tossed into it.   You can never go wrong with bacon, it is loved by all!

I was recently asked to make some cupcakes for a 1 year old’s birthday and in the process of researching what cupcakes I was going to make I borrowed the book “500 Cupcakes” from my friend LT.  This little book is FULL of lovely cupcake and muffin recipes.  Too many to count….well 500 of them but you know what I mean.

I don’t know if I can bear to part with this little book, but I have to.  It was a V-day gift from her husband, so I will just have to get one of my own.

While I was scanning the book I found this recipe for corn muffins.  It also had a variation with italian sausage added, but I was all out of italian sausage.  I decided that sausage’s sister bacon would work just as well.  I also decided to substitute half of the sugar with some honey….yummy….honey.

First I cooked 6 strips of thick cut bacon in the oven.  I laid them out on a baking sheet with a cooling grid and baked them in the oven at 350 degrees for about 10 minutes, or until crispy.  Let the bacon cool, pat off any excess grease with a paper towel and dice.  You want a heaping 1/2 cup of bacon. Set aside until ready to use.

Leave your oven at 350 degrees.

In a small bowl combine all your dry ingredients and whisk together until well combined.

In the bowl of your electric mixture, using a paddle attachment stir together all your wet .

Add the corn meal mixture and bacon to the wet mixture.

Stir together until just combined.  Try not to over mix.

Grease a muffin pan with butter or non-stick spray.  Spoon the batter into each mold, dividing up evenly.  The mold will fill almost to the top.  Bake in the oven at 350 degrees for 20 – 25 minutes, or until tops are golden brown.

Now I don’t know about you but this is the only kind of muffin top I have actually ever wanted, the other kind is evil and unfortunate.  The ironic part is that the “evil” muffin top can be brought on by too many of the “good” muffin tops.  Does that make the “good” muffin tops, ultimately “evil” muffin tops or can that make “evil” muffin tops “good” muffin tops?  No that isn’t possible….is it?

Are you still there?  Did I loose you?

Hello….*tap* *tap*

Sorry I got lost in my own brain there for a moment.  It can be dangerous.

Regardless these muffin tops are good and delicious!  I mean they have bacon in them for heavens sake….hello!

These muffins are more on the cornbread side then cakey side.  They are more southern then northern, if you know what I mean.  You can have these in the morning, warmed up with a pad of butter and a cup of coffee and with fall on our heels, these muffins would be awesome with a bowl of chili.

Print Recipe

Corn & Bacon Muffins (adapted from 500 Cupcakes) (1 dozen muffins)

• 2 1/4 cup flour
• 1 1/2 cup corn meal
• 1/4 sugar
• 1 tsp baking powder
• pinch of salt
• 3/4 cup melted butter
• 1 egg
• 1 cup buttermilk
• 1/4 cup honey
• 1/2 cup cooked thick cut bacon, diced (about 6 strips)

Pre-heat oven to 350 degrees.

Lay 6 strips of thick cut bacon on a baking sheet with a cooling grid and baked it in the oven at 350 degrees for about 10 minutes, or until crispy. Let cool, pat off any excess grease with a paper towel and dice. You want a heaping 1/2 cup of bacon. Set aside until ready to use.

Leave your oven at 350 degrees.

In a small bowl combine all your dry ingredients, flour, corn meal, sugar, baking powder and salt, whisk together until well combined.

In the bowl of your electric mixture, using a paddle attachment stir together all your wet ingredients, egg, buttermilk and honey.

Add the corn meal mixture and bacon to the wet mixture.  Stir together until just combined. Try not to over mix.

Grease a muffin pan with butter or non-stick spray. Spoon the batter into each mold, dividing up evenly. The mold will fill almost to the top. Bake in the oven at 350 degrees for 20 – 25 minutes, or until tops are golden brown.  Remove from the oven, let cool for 5 minutes and transfer muffins to cooling rack.

Apple Graham Crisp

About a week ago I got the idea to make an apple crisp with a graham cracker crumble crust.  You really can’t go wrong, bubbly apples and crispy sweet graham cracker topping.  The only problem that I ran into was that the topping was browning  way before the apple filling had set.

The first time I tried this I pulled the crisp out when the topping had browned but the filling was very runny, not cool.  This time I baked the filling for awhile and then added the topping 20 minutes before it was done.  This worked a little better but the topping was still a little too brown, although it tasted freaking awesome.

My conclusion is that the idea is a good one and adding the topping later is a good idea, but I think keeping and eye on it and covering it with foil when it starts to brown would be another option.

Pre-heat the oven at 375 degrees.  Peel core and slice your apples.  If you have one of these handy gadgets it’s not only easy but fun to do.

In a bowl combine apples, 1/4 cup sugar, 1/4 cup flour, 1 tsp cornstarch and lemon juice in large bowl; toss to combine well.

Transfer apple mixture to 9-inch-diameter glass pie dish.  Bake in the oven for 40 minutes.

Meanwhile add 7 graham crackers to the food processor and process to coarse crumbs, about 3/4 cup of crumbles.  In a bowl combine graham cracker crumbs, oats, pecans brown sugar, spices and salt in medium bowl.

Add butter; rub in with fingertips until topping holds together in small moist clumps.

Sprinkle topping over baked apples and bake and additional 15 – 20 minutes, until apple filling is bubbly.  Cover with foil if topping begins to get too brown.

Ignore the hole to the left, it happens while baking sometimes.

Let the crisp cool for about 10 minutes and serve yourself a heaping helping.

The star here is the crumbly sweet and flavorful crisp topping.  I had to keep myself from planting my butt on the sofa with the whole pie dish and polishing it off.   If I had some vanilla ice cream in the freezer I would have been even happier and fluffier.

Like I said the problem that I ran into here is the topping getting too brown, but it wasn’t burned, it was still incredibly delicious! (insert Lucky Charms tune)  I have not given up, you will probably see an update here in the future resolving my browning issue.

Meaning the browning issues of the crisp…because I don’t brown I “red”.

Print Recipe

Apple Graham Crisp

• 2 Granny Smith apples, peeled, cored and sliced
• 2 Golden Delicious apples, peeled, cored and sliced
• 1/4 cup sugar
• 1/4 cup all purpose flour
• 1 tsp corn starch
• 1 Tbs fresh lemon juice
• 3/4 cup graham cracker crumbs
• 1/4 cup oats
• 1/4 cup pecan pieces
• 2/3 cup (packed) golden brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 stick chilled unsalted butter, diced

Pre-heat the oven at 375 degrees. Peel core and slice your apples.

In a bowl combine apples, 1/4 cup sugar, 1/4 cup flour, 1 tsp cornstarch and lemon juice in large bowl; toss to combine well. Transfer apple mixture to 9-inch-diameter glass pie dish. Bake in the oven for 40 minutes.

Meanwhile add 7 graham crackers to the food processor and process to coarse crumbs, about 3/4 cup of crumbles. In a bowl combine graham cracker crumbs, oats, pecans brown sugar, spices and salt in medium bowl.  Add butter; rub in with fingertips until topping holds together in small moist clumps.

Sprinkle topping over baked apples and bake an additional 15 – 20 minutes, until apple filling is bubbly. Cover with foil if topping begins to get too brown.

Let the crisp cool for about 10 minutes and serve yourself a heaping helping.

Lime Granita with Pistachio Shortbread Cookies

Today I give you a two for one special here folks!

Summer is in full swing and I don’t know about you but we got triple digits over here.  Yesterday is was 103 degrees, as in, I walk out the door and sweat a full bucket of sweat in less than 60 seconds.  Hot summers and triple digits call for cool, easy and refreshing desserts.

Although granita takes time it’s incredibly simple to make.  All you have to do is make a simple syrup, add fresh juice, pour into a glass casserole dish and put it in the freezer then just run a fork through it every 45 minutes until it sets.

I am telling you crazy stupid easy!

The pistachio shortbread is also very simple to put together.  Basically toss everything into the food processor and let it run until it forms into a ball.

It will look a little something like this.  The cookies are even easier if you manage to find the pistachios already shelled.  Also if you can only find salted pistachios just skip adding salt to the dough.

I also figured out this little trick to roll out a log of dough.  Roughly roll the dough and place on a silicon mat or parchment paper.

Wrap the dough in the mat and roll back and forth, using gentle pressure.

TA-DA evenly rolled dough!  Before I figured out this trick it would look like a kindergardener who tried to make a snake out of Play-do.

Roll the logs of dough in parchment paper, fold the ends and place in the refrigerator for at least 4 hours.  Slice the cookies and place them on an ungreased baking sheet. Bake the cookies at 325 degrees for 15 to 18 minutes and until barely golden.

You will be pleasantly surprised how delicious this dessert is and how much your guest will love it too.  I served this dessert over the weekend for some friends and I think they were surprised that I served flavored iced with a dollop of sweeten sour cream and a cookie on the side but they were slurping their cups and asking for more.

It was defiantly a hit! Sweet , tart and creamy all rolled into one!  The leftover cookies were perfect with coffee and did I mention addictive.

Print Recipe

Lime Granita with Créme Fraîche Bon Appetit Aug. 2007

Granita

• 2 cups water
• 1 cup sugar
• 1/2 cup fresh lime juice
• 1/4 cup sugar
• lime zest

Créme fraîche

• 1/2 cup créme fraîche or sour cream
• 1 1/2 tablespoons powdered sugar

For granita:

Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11 x 7 x 2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours.

Granita can be made 2 days ahead. Cover and keep frozen. Scrape granita to loosen and fluff before serving.

For créme fraîche:

Mix créme fraîche or sour cream and sugar.

This can be made 1 day ahead. Cover and chill.  It also goes pretty good spread over a pistachio shortbread cookie.

Using fork, scrape granita to loosen. Spoon granita into bowls and top with a dollop of créme fraîche, garnish with lime zest, and serve immediately.

Print Recipe

Pistachio Shortbread Cookies Bon Appetit Aug. 2007

• 1 1/2 cups all purpose flour
• 1/2 cup plus 2 tablespoons powdered sugar
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup natural unsalted pistachios, lightly toasted, chopped
• 1 large egg yolk
• 3/4 teaspoon vanilla extract

Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours.

Can be made 5 days ahead; keep chilled.

Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets.

Shortbread can be baked up to 4 days ahead. Store shortbread in airtight container at room temperature.

Cherry Chocolate Malt Cupcakes

Where have I been?  Busy, we have been in full throttle looking for a new pad.  I am happy to say that we found our new home but I am devastated to have to face the packing and cleaning that lays ahead.   Unfortunately because of the impending move my posts will probably slow down for a bit until we get packed, moved and settled.

There are pros and cons to my new kitchen but I am definitely moving up in the kitchen department.  More on the new diggs later.  Because of my latest disappearing act I thought I pay you back with these dense moist cupcakes of chocolate cherry malt goodness.

I got the idea from an episode on of Ultimate Recipe Showdown on Food Network.  The episode was on cakes where a lady made Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream.  I read the reviews and thought that the cupcake was a good idea but I wanted to try another approach.   I thought the cherry would be better in the chocolate cupcake and the malt in both the cupcake and the frosting.  Also I have a preference for cream cheese frostings than buttercream.

I therefore went on the hunt for a Chocolate Cherry Cupcake, because I don’t feel comfortable enough just pulling baking recipes out of my hat.   A recipe from the fabulous and sultry Nigella delivered.

Preheat the oven to 350 degrees.

Put the butter in a heavy-bottomed pan on the heat to melt.

When nearly melted, stir in the chocolate. Leave for a moment to soften.

Take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.

Now add the cherry jam, sugar, salt and beaten eggs. Stir with a wooden spoon and when all is pretty well combined.

Add in chocolate malt and,

flour and stir until well combined.

Scrape and pour into the muffin papers in cupcake pan and bake for 25-28 minutes, or until toothpick test comes our clean. Cool in the pan on a rack for 10 minutes before turning out.

When the cupcakes are cool, whisk together all frosting ingredients until smooth and creamy, pipe icing on cooled cupcakes, sprinkle with crushed malt balls and a cherry.

Don’t be startled when you pick up one of these cupcakes and it weighs more than a small child.  Ok that may be an exaggeration…but these cupcakes are dense and heavy, but they are incredibly soft and moist.

The cupcake has a bit of a fudgy quality that sticks to the roof of your mouth and they are rich with wonderful dark chocolate, cherry chunks and sweet malt.  The frosting is super yummy too, (Can you believe I just said super yummy?) with a bitter sweet quality that I was surprised to discover, cream cheese and chocolate malt create.

Yum!

Cherry Chocolate Malt Cupcakes (adapted from Nigella) Makes 12 cupcakes

Cupcakes

• 125g (9 Tbs) soft unsalted butter
• 100g (1/2 cup) 60% Cacao Bitter Sweet chocolate chips
• 300g (1 cup) cherry preserves
• 150g (3/4 cup) sugar
• 1/2 cup chocolate malt (Carnation)
• pinch of salt
• 2 large eggs, beaten
• 150g (1 cup) flour

Frosting

• 8 oz package soften cream cheese
• 1 1/4 cup chocolate malt
• 1 Tbs heavy whipping cream
• 1 package of whoppers, crushed

Preheat the oven to 350 degrees.  Line cupcake pan with cupcake liners.

Put the butter in a heavy-bottomed pan on the heat to melt. When nearly melted, stir in the chocolate. Leave for a moment to soften, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and beaten eggs. Stir with a wooden spoon and when all is pretty well combined stir in the flour.

Scrape and pour into the muffin papers in cupcake pan and bake for 25-28 minutes, or until toothpick test comes our clean. Cool in the pan on a rack for 10 minutes before turning out.

When the cupcakes are cool, whisk together all frosting ingredients until smooth and creamy, pipe icing on cooled cupcakes, sprinkle with crushed malt balls and a cherry.

* The measurements in ( ) are approximate.

Dulce de Leche Cheesecake Bars

When I found this recipe I thought it was my own personal little miracle that had just floated into my hands.  Instead it came in the mail published in a nationwide publication, but that didn’t diminish the awesomeness of finding this recipe.

Seriously people we are talking dulce de leche, cheesecake and cinnamon scented graham cracker crust…..HOLLA!  When I took my first bite I totally busted out with a celebratory “running man” in the kitchen.  I was all up in this cheesecake bar’s business!

First add all the crust ingredients in a bowl…..or whatever vessel you have clean at the moment, and whisk until combined.

Drizzle melted butter over graham cracker mixture and stir until coated.

Coat 13 x 9 x 2-inch metal baking pan with nonstick spray, line with parchment paper or foil and butter.  Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

In the bowl of an electric mixer combine soften cream cheese and sugar, blend until smooth and creamy, scraping the sides down as needed, about 1 minute.

Add eggs to the cream cheese mixture one at a time.

Now the sweet nectar and star to this awesome dessert, dulce de leche.  You can find this in the Latin food section of your local grocery store or specialty Latin grocery.

Try not to open mouth wide and squirt directly into mouth……unless you really want to.

Add ducle de leche and vanilla to cream cheese mixture, mix about 10 seconds or until combined.  Pour mixture into over cooled crust and bake at 350 degrees for 38 minutes or until just set in center and edges are puffed and slightly cracked.  Transfer to a rack and cool completely.

Now some more dulce de leche. Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour.

Pour glaze over cooled cheesecake and spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm).  When ready gently lift cheese cake out of the pan using the foil/parchment paper lining and cut into squares.

These cheesecake bars are absolutely heavenly.  The cheesecake isn’t too heavy, the crust is crispy with a hint of cinnamon and the dulce de leche adds that gooey sticky quality that everyone loves out of a good dessert.

Sweet, sweet heaven on a plate in the shape of a square.  A personal little package of divine pleasure.

Print Recipe

Dulce de Leche Cheesecake Bars Bon Appétit | June 2010

CRUST:

• Nonstick vegetable oil spray
• 2 1/4 cups finely ground graham crackers (about 17 whole graham crackers)
• 2 Tbs sugar
• 1/4 tsp ground cinnamon
• 1 1/4 sticks unsalted butter, melted

FILLING:

• 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
• 1 cup sugar
• 3 large eggs
• 1/2 cup purchased dulce de leche
• 2 tsp vanilla extract

GLAZE:

• 2/3 cup purchased dulce de leche
• 3 tablespoons (or more) heavy whipping cream

CRUST

Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray, line pan with foil or parchment paper and butter. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

FILLING

Blend cream cheese and sugar in electric mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, mixing until combined. Add dulce de leche and vanilla; mix until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

GLAZE

Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm).

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars.

Easy Sticky Buns

Yesterday I was chillen like a villain, watching a marathon of Barefoot Contessa.  How cool am I?

Anyway she made these sticky buns and I decided that instant that I must have them.  It wasn’t only because they looked so scrumdiliumptious, but because they were so easy!  This is one of those perfect recipes that you can throw together in a pitch.  If you need a quick dessert for unexpected guest, they’ll be there…if you craving something sweet, they’ll be there…and if your running short on time to make that dessert, that you said you were going to bring…they’ll be there.

In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1/3 cup of brown sugar.  Evenly dived the butter mixture in each of the muffing tins, about rounded tsp each.   Sprinkle about 1 tbs of chopped pecans in each mold, over the butter mixture.

On a lightly floured surface unfold 1 sheet of thawed puff pastry, with the seams running left to right.  Brush the entire sheet with melted butter.

Leaving a 1 inch boarder, sprinkle 1/3 cup of brown sugar over puff pastry,

followed by 1 1/2 tsp of cinnamon,

finally sprinkle pecans and raisins, or you can do just pecans, or you can do just raisins….make it your own.

Starting with the end nearest you,  roll the pastry around the filling, finish with the seam down.

Trim the ends of the roll, cut in half and then cut each half in thirds.

Place a roll in each mold, spiral side up.

Bake in the oven for 20 minutes until browned and firm to the touch.

Let the bun cool for 5 minutes, no more or they will stick, and invert the rolls on to parchment paper lined baking sheet.  Use a spoon to scoop out any remaining pecan topping in the mold and top on the bun.

Now transfer a bun….or two to your plate, have a seat and brace yourself for sticky, yummy, goodness.

I was blown away how delicious these buns turned out and they are so ridiculously easy!  They are sweet, buttery and have a sophisticated gooey quality.  Well the sophisticated part is kind of a lie, but the gooey is spot on. The bonus for me are the pecans.  The pecans turned out to be crunchy goodness and um, I am a pecan fanatic….FANATIC!  Did I mention I am a fanatic?  Anyway enough about my pecan fanaticism.

You must make these buns, you hear me!

Hello?  Did you hear me?

…*Tap-tap*…

I am telling you, get up now and make these buns……GO!

- Pushy Bossy Von Stranten….signing out. Peace!

Print Recipe

Easy Sticky Buns (adapted from Ina Garten : Barefoot Contessa)

(Makes 12 buns)

• 1 stick unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup chopped pecans
• 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

Filling

• 2 tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 1/2 cup chopped pecans
• 1/2 cup raisins

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper or silicon mat.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 1/3 cup brown sugar. Evenly divide the butter mixture in each of the 12 muffin cups. Sprinkle 1 Tbs of pecans in each of the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of pecans and 1/4 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 20 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Coconut Cream Cake with Lime Curd

Last week I made a cake.  I didn’t make it just because I wanted to plant my butt on the sofa and eat a cake, (notice I didn’t say a piece) I made it because it was Obed’s birthday and birthday means cake.  Last year I made him a carrot cake but this year I decided I would do something different.  He is a ginormous fan of coconut….I mean HUGE fan, so I figured a coconut cake would be perfect.

Then I though I should put the lime in the coconut, you know your singing the tune now.

I was unable to do the step-by-step photos I usually take.  I was under a deadline and I was tripping over puppies.  Not to mention it got really cloudy and there was virtually no light in my kitchen at one point.

While I made the cake I sang “Put the Lime in The Coconut” and reminisced about a road trip with friends where we had that song on full blast and danced around like fools in our seats.  If I am not mistaken there is video evidence of this event.  I will pay good money to keep it off the internet. ;D

The cake was a hit at Obed’s office.  The coconut flavor was present with out being over powering and the curd….. tangy awesomeness!  The cake is very light and fluffy but it did fall apart some when cut, but it still tasted great.  I was told that I even managed to convert a coconut hater….. sweet!

The cake is a bit time consuming if done all at once, but if you plan you can make the curd and frosting ahead of time.  It worth the effort, time and opportunity to lick the bowl.  I am all about licking the bowl.

Print Recipe

Coconut Cream Cake with Lime Curd (Adapted from Gourmet | December 1995 & Bon Appétit | December 1999)

For Lime Curd

• 3 large egg yolks
• 6 Tbs sugar
• 1/4 cup fresh lime juice
• 1 1/2 Tbs heavy cream
• 3 Tbs cold unsalted butter, cut into pieces
• 1 tsp freshly grated lime zest
• 1/4 cup sweetened flaked coconut

For Cake

• 2 3/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup canned sweetened cream of coconut (such as Coco López)*
• 4 large eggs, separated
• 1  tsp vanilla extract
• 1 cup buttermilk

For Frosting

• 1 (8-ounce) packages cream cheese, room temperature
• 1/4 cup (1/2 stick) butter, room temperature
• 1 cups powdered sugar
• 1/4 cup canned sweetened cream of coconut (such as Coco López)*
• 1/2  tsp vanilla extract
• 1/2 cup sweetened flaked coconut, toasted

Make Lime Curd

In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil). Strain curd into a bowl and stir in zest. Cool curd, cover its surface with plastic wrap, and chill at least 4 hours and up to 2 days.

Make Cake

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Assemble cake layers and lime curd:

Put 1 cake layer on a cake plate and spread evenly with lime curd. Sprinkle with 1/4 cup sweetened flaked coconut and chill 15 minutes, top with remaining cake layer. Chill cake 15 minutes.

Make Frosting

Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Spread frosting over top and sides of cake. Sprinkle coconut over cake, gently pressing into sides to adhere.

Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.

*Canned sweetened cream of coconut is available in the liquor section of most supermarkets.

S’more Pie: Would you like some more pie?

Forgive me Lord for I have sinned.  It has been less then 24 hours since I ate the last slice of this pie and I confess I would eat another.  It’s sweet and gooey and oh so delicious, I can’t resist.

The best way to avoid temptation is to stay away from it, so I got rid of the pie…..I ate it. :/  Not exactly the best example.

Like  a lot of my recipes and posts this was inspired by a food program.  I was watching “The Best Thing I Ever Ate” and they featured a S’more Pie.  I thought genuis and decided that I had to get on the ball and make myself one.   Like the one that was featured on the show I decided to change it up a bit and add in some toasted almonds.  You can’t go wrong with chocolate covered almonds.

First I toasted 1/2 a cup of raw almonds at 350 degrees, until fragrant, about 5 minutes.

In a food processor combine graham crackers, sugar, salt and butter and process until finely ground.  Pour the cracker crumb mix into a 9 – 9 1/2 diameter pie pan.

Butter pie pan and press the crumbs down and up the sides to form a crust.  Bake in the oven at 350 degrees for 12 to 15 minutes, let cool completely, about 45 minutes.

Put 7 oz. of chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth.  Try to keep your fingers out of the bowl…..good luck with that.

Whisk in egg yolk until well combined.

Pour into the cooled crust, sprinkle chocolate chips and almonds over chocolate and press down into chocolate.  Bake in the oven until filling is softly set and trembles slightly in center when gently shaken, for about 25 minutes. Cool on cooling rack until set, about 1 hour.

When almost cooled, sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined.

Immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Once pie has set you can either use your broiler to brown the marshmallow topping or you can go the lazy easy way and use a kitchen touch.  You can guess which way I did it.

My pie hadn’t set completely yet because da husband wasn’t patient enough to wait.  It was still a little soft but it was delicious.

I am glad that I added in the nuts and chocolate chips because it gave the pie a great munchy texture.

This is a pie that everyone will love.  It’s a giant round s’more, who wouldn’t love it?  The crust is buttery, crumbly goodness, chocolate marshmallow ooey gooeyness and a great crunch from the toasted nuts.  Love, love, love!  It’s a s’more on steroids, just be careful with the roid rage it will go straight to your hips.

Print Recipe

S’more Pie (adapted from Gourmet | November 2006)

Crust

• 5 tablespoons unsalted butter, melted, plus additional for greasing
• 1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)
• 2 tablespoons sugar
• 1/8 teaspoon salt

Chocolate Cream Filling

• 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
• 1 cup heavy cream
• 1 large egg, at room temperature for 30 minutes
• 1/2 cup toasted almonds, coarsely chopped
• 1/4 cup bitter-sweet chocolate chips

Marshmallow Topping

• 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla
• Vegetable oil for greasing

Graham Cracker Crust

Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.

Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

Make chocolate cream filling:

Toast almonds on baking sheet at 350 degrees for about 5 minutes, until fragrant, coarsely chop and set aside.

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined, pour into graham cracker crumb crust, mix 1/4 cup of chocolate chips and almonds together and sprinkle into chocolate cream.

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:

Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:

Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

* I used a kitchen torch to brown the topping, it was easy peasy.

Strawberry Lime Squares with Almond Graham Cracker Crust

I have been a slacker.  It takes a little while to get back into the swing of things after two weeks that consisted of a family visit and vacation.  Also I got sucked into a few books that I couldn’t put down.  I was literally up until 3 am one night.  I am ashamed to admit what I was reading. Maybe you can guess, it’s a four book “saga” about some depressed love sick vampires.   I am ashamed a grown woman, hooked on some teenage melodrama.  Don’t judge me.

But I have moved on and back into my kitchen, so I present you with some delicious sweet and tart bars that I promise you will love!

Here is a quick and simple way to hull a strawberry, if you have some frosting tips laying around.  Pull the leaves off the top of your strawberry and grab a star tip, about 1m should do it.

Stick the tip into the top of the strawberry, not very far.

Twist and scoop out the stem.  Ta-DA a perfectly hulled strawberry.  You don’t even have to worry about trying to get the stem out, it will push out when you move on to the next strawberry.

To slice the strawberries I used an egg slicer.

You end up with perfectly uniform sliced strawberries, and run less of a risk of slicing off your finger tips.

In the food processor combine blanched almonds and graham crackers.

Process until coarsely ground, add lime zest and sugar.

Now blitz it until finally ground.

Take 1/2 a cup of sweet nectar…..I mean butter and drizzle into graham mixture, while running processor.

Process until the graham mixture comes together and runs up the sides of the bowl.

Pour into prepared pan.  I lined mind with aluminum foil, because I was out of parchment, and buttered the foil.

Press the graham mixture down and 1 inch up the sides using the back of you hand.  Bake in the oven at 350 degrees for 8 to 10 minutes.  Remove from the oven and let cool for 30 minutes.

While the crust is cooling, juice 2 to 3 large limes, about 1/2 cup of lime juice, set aside.

In a bowl combine egg yolks and sweet condensed milk, whisk together until smooth.

Whisk lime juice into lime mixture until smooth.

Pour mixture into cooled crust.

Spread evenly and bake at 350 degrees for 15 minutes.

Cool on baking rack, top with strawberries, patting off excess juices.  Chill in the refrigerator for 1 hour.

Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into squares, wiping knife with a damp kitchen towel between each cut.

I happen to have a mild love affair with key lime pie and these little squares are pretty close to the real thing.  The crust is crumbly goodness and the filling is the perfect combination of sweet and tart.  Tart enough to sometimes give you that little tickle in the back of you jaw but without being over powering.  The strawberries are just a sweet icing on the….bar.

Excuse me I have a breakfast bar in the frig that needs my attention.

Print Recipe

Strawberry Lime Squares with Almond Graham Cracker Crust (adapted from Martha Stewart Everyday Food)

CRUST

• 4 Tbs (1/2 stick) unsalted butter, melted and cooled, plus more for pan
• 2/3 cup blanched almonds
• 1 cup (4 ounces) graham-cracker crumbs
• 1/4 cup sugar
• 1 Tbs grated lime zest

FILLING

• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup fresh lime juice
• 1 cup fresh strawberries, sliced
• 1 Tbs sugar

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides. (If you don’t have parchment paper, use aluminum foil and butter the foil.)

Hull and slice stawberries, sprinkle 1 Tbs of sugar over the strawberries, stir, cover and refrigerate until needed.

In a food processor, finely grind blanched almonds with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; top with strawberries, patting excess juices off, then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

Guinness Chocolate Cake

Today is St. Patrick’s day, celebrating Saint Patrick the patron saint of Ireland.  On St. Patrick’s day the Chicago river is dyed green,  everyone wears green to avoid being pinched and many pick up a pint of Guinness in celebration.  I am not one to pick up a pint of Guinness to drink, but apparently I am one to put it in a chocolate cake.

This recipe appeared in my Epicurious feed several months back and I thought that St. Patrick’s day would be the perfect occasion for a Guinness Chocolate Cake.   I had never heard of a stout chocolate cake before I found this recipe, but I must admit I was intrigued.  This cake is so good it should be illegal.  I almost feel guilty for sharing it with you and fear that I may be arrested at any moment, but alas I cannot keep such incredible deliciousness to myself, I must share!

Interesting cast of characters huh?

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. I didn’t have 3 cake pans so I used 2 cake pans and 1 cupcake pan. Butter pans and dust with flour and line the cupcake pan with paper liners.

Bring 2 cups of Guinness and 2 cups of butter to simmer in heavy large saucepan over medium heat.

Stir until the butter melts and the mixture comes to a simmer.  Who would have ever thought of melting butter into Guinness?  Velly intellesting!

Add cocoa powder and whisk until mixture is smooth. Cool slightly.

When it cools it will darken in color and look like it is separating, this is normal, don’t freak out.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

Using electric mixer, beat eggs and sour cream in another large bowl to blend.

Add stout-chocolate mixture to egg mixture and beat just to combine.

Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely before frosting.

If you want to stack your cakes, level cakes using a cake leveler, you can find them at Michael’s.

Spread yummy frosting on cake.  I don’t really think you need step-by-step on frosting the cake, I just though I show you how good it looks.

Instead of using the original icing recipe I decided to try a recipe from Tasty Kitchen that has flour in it…..yeah that is right I said flour.  It’s named “ That’s the Best Frosting I’ve Ever Had” and I would have to say it is pretty darn close.  It is very similar to whip cream frosting and it goes perfectly with this rich chocolate cake.   I also like the “cookies n’ cream” look it gives the cake.

The cake is dense, rich and chocolaty and yes, you can taste a ting of the Guinness.  It’s the best chocolate cake I have ever made and I recommend you get on it and make one yourself.

Below is the original icing recipe if you want to try the white icing check it out here.

Print Recipe

Guinness Chocolate Cake (adapted from Bon Appetit 2004)

Cake

• 2 cups stout (such as Guinness)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
• 4 cups all purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream

Icing

• 2 cups whipping cream
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. (If you don’t have 3 cake pans you can use two 8 inch round cake pans and make 1 dozen cupcakes with this recipe.) Butter pans and dust with flour. (If using cupcake pan, line molds with cupcake liners.) Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

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