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.

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.

Almond Pear Tart

I dared t bake a tart from scratch and although not perfect I would say that I succeeded.   I decided to do this tart because it has two things I love, pears and almonds.  A delicious combination straight from the heavens.

Pears are one of my favorite fruits.   I like them both when they are still a little green and firm and even more when they are tender and juicy.   They get so juicy it is necessary to have a napkin on hand or risk the nectar drizzling all down your chin.

Almond are extremely versatile, you can eat them raw, roasted, blanched, candied, in almond butter, almond milk and in countless amounts of desserts and pastries.  The flavor of an almond is unmistakable and I find incredibly refreshing.  Every almond dessert that I have had has always been delicate and has a light perfumed scent to it that is inviting and beckons to be devoured.

This tart delivered, the pears were tender, the crust was delicate and the filling was delectable.  I confess it was my breakfast.  It can pass as a fruit and nut breakfast, right?

Remember those almonds I blanched over the weekend.  This is when they come in handy.   Put blanched almonds into a food processor and pulse for a second about five times.

Pulse the almonds it until you get a fine ground almonds, add flour and pulse to combine.

Add softened butter and softened sugar, until creamy.

Add and egg and mix until smooth. Refrigerate filling for at least 3 hours or up to 2 days.

Now let’s move on to the crust.  In the food processor combine flour, powder sugar and salt, pulse 1 or 2 times to combine the ingredients.  Add 1/2 cup of cold butter cut in pads.

Pulse processor about 5 times or until the mixture resembled parm cheese.

In a small bowl beat together egg yolks, cream and almond extract.  With the processor running, drizzle in beaten egg yolks, cream & almond extract mixture.

Pulse just until the mixture comes together in clumps.

Turn the dough out on a lightly floured surface.  Working quickly press the dough into a ball.

Flatten the dough into a 6-inch disk and wrap with plastic wrap and refrigerate for at least 2 hours or overnight.

Now we step into a hot tub time machine and travel forward a few hours or 2 days.

On a lightly floured surface roll out the disk from the center out in all directions.  You want to roll out the dough 2-3 inches larger then your tart pan.

When your ready to line the pan with the dough, roll you dough around the rolling pin.

Unroll the dough and center over the tart pan. Lift the edge of the dough and gently press into the edges of the pan, allowing the excess to lay over the top.

To trim the edges, take the rolling pin and roll over the top of the dough to cut off the excess dough.  Keep the scraps in case you need to repair a tear.   Refrigerate the tart shell for 10 minutes in the refrigerator.

Preheat your oven to 375 degrees.  Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes.  Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer.

Cool crust in pan on rack. Reduce oven temperature to 350°F.  Spread almond filling evenly in crust.

Drain canned pears, cut halves crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped.

Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack.

When tart has cooled push pan bottom up to remove tart, dust with powder sugar.

Cut into yummy delicious slices and serve.  I cut mine down the center of the pears to get pears on every slice.

Print Recipe

Almond Pear Tart (Adapted from Bon Appetit & Williams-Sonoma Tools & Techniques)  Makes for one 9 1/2 inch tart

Crust

• 1 1/4 cups flour
• 1/2 cup powder sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter
• 2 lg egg yolks
• 1 Tbs heavy cream
• 1 tsp almond extract

Almond Filling

• 1/2 cup blanched almonds
• 1 tablespoon all purpose flour
• 7 tablespoons sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 large egg

• Canned Pears halves
• Powdered sugar (optional)

Almond filling:

Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.

Crust:

Now let’s move on to the crust. In the food processor combine flour, powder sugar and salt, pulse 1 or 2 times to combine the ingredients. Add 1/2 cup of cold butter cut into pads.  Pulse processor about 5 times or until the mixture resembled parm cheese.  In a small bowl beat together egg yolks, cream and almond extract.  With the processor running, drizzle in beaten egg yolks, cream & almond extract mixture.  Pulse just until the mixture comes together in clumps.   Turn the dough out on a lightly floured surface. Working quickly press the dough into a ball.  Flatten the dough into a 6-inch disk and wrap with plastic wrap and refrigerate for at least 2 hours or overnight.

Tart:

Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.

Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.

Spread almond filling evenly in crust. Drain canned pears, cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

Buttercrunch Toffee

I scream, you scream, we all scream for…..toffee?

Mmmmm toooffeeee!  *in best Homer Simpson impersonation*

The idea to make toffee came to me while I was watching tv.  Have you seen that commercial for LegalZoom.com, where a lady says her mom made the best toffee and she decided to incorporate a toffee company?  See you can find inspiration anywhere even in a commercial on making your own legal documents online….weird.

As I sat there watching the commercial I suddenly was overcome with this incredible desire for toffee.  I hadn’t had toffee for years and I could have just run out to the store and picked up a Heath bar, but what fun would that be?   Besides I always thought that Heath Bars get a little too close to chipping a tooth.  I instead jumped on the Super Information Highway (How 90′s is that?) and found myself a good toffee recipe, on JoyofBaking.com.

Mmmm crunchy, buttery, nutty toffee a great treat that must be had by all!

First toast some nuts, because nuts should be toasted.  I am told frequently that I am a toasted nut.

Pre-heat oven at 350 degrees, spread plain raw almonds on a baking sheet and bake for 8 – 10 minutes or until golden and fragrant, set aside to cool.

Once the almonds have cooled , place them into a food processor and pulse until the almonds are finely chopped.

In an 8 x 10 buttered pan or baking sheet, sprinkle half of the chopped almonds and set the pan aside.

In a heavy pot combine the brown sugar, butter, corn syrup, and water.  Clip candy thermometer on the side of the pot making sure it does not touch the bottom of the pot.

Bring the sugar mixture to a boil and cook, stirring as little as possible with a wooden spoon.

Keep and eye on the thermometer and cook until the mixture reaches 285 degrees F (140 degrees C).  We still have a little bit to go.

Make sure you have the baking soda and vanilla on hand to stir in as soon as the mixture reaches 285 degrees.

When the sugar mixture reaches 285 degrees remove from heat and add the baking soda and vanilla.  It will bubble up a bit and become foamy.

Immediately pour evenly into prepared pan with chopped almonds.

Sprinkle chopped chocolate over hot toffee and wait a few minutes until it begins to melt.  Because chocolate melts on your toffee not in your hands.

Using and off-set spatula spread the chocolate evenly over the toffee.

Spreading chocolate is all about spreading the love…..the love of chocolate….everyone loves chocolate….except Obed…..he’s weird.

Sprinkle remaining chopped almonds over melted chocolate and let the toffee completely cool.  Then refrigerate for 30 minutes to allow it to completely set.

When ready you can use a sharp knife to to cut it into desired shaped or just break it using your hands.  I personally like to stay away from any uniformity and just break it into random pieces, because that is how I roll.  I am all about randomness and breaking stuff.

The toffee was everything I could have asked for, it was buttery, had the perfect crunch without the risk of chipping a tooth, a hint of chocolate and the almonds just round it all out with their toasted nuttiness.  It literally tasted like a gourmet candy bar, soooo good!

I eventually had to get it out of the house and send it to Obed’s office because every time I walked by it I would eat a piece.  It was like I was superwoman and the toffee was my kryptonite.

Print Recipe

Buttercrunch Toffee (Joy of Baking)

• 2 cups (170 grams) sliced or slivered almonds, toasted
• 1 1/4 cups (270 grams) firmly packed light brown sugar
• 2 tablespoons water
• 1/2 cup (113 grams) unsalted butter
• 1 tablespoon light corn syrup
• 1 teaspoon (4 grams) pure vanilla extract
• 1/4 teaspoon baking soda
• 6 ounces (170 grams) bittersweet or semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees F (177 degrees C). Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.

Once the almonds have cooled, place in a food processor, fitted with a metal blade, and pulse the almonds until they are finely chopped. Sprinkle half of the nuts in an 8 inch by 10 inch buttered or oiled baking sheet. Set aside.

In a medium-sized, heavy saucepan combine the brown sugar, water, butter, and corn syrup. Have the baking soda and vanilla extract ready. Bring the sugar mixture to a boil and cook, stirring as little as possible with a wooden spoon, until the mixture reaches 285 degrees F (140 degrees C). Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F (145 degrees C). Add the baking soda and vanilla extract and stir to combine.

Immediately pour this mixture evenly over the nuts on your baking sheet. Then place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee. Sprinkle the remaining chopped almonds over the melted chocolate.

Cool completely, refrigerate for 30 minutes and then cut into desired shapes using a sharp knife or break into pieces using hands.

You can store the toffee, in an airtight container at room temperature, for about 7-10 days.

Cardamom Vanilla Pound Cake

Sometimes when I write one of these post I have to reach really far back into the dark scary corners of my brain and try to come up with something brilliant to write about and there are many times that I come up empty.  Is this something I should be concerned about?

I have a widget on my desktop that updates with the newest or most popular recipes.  When this Cardamom Vanilla Pound Cake popped up I was thrilled.  I recently discovered the wonderful flavor that cardamom can give a cake when I made a pistachio cake with cardamom.  I never got around to posting it because it was the same day that my camera died and a multitude of things went wrong.   It was a comedic and traumatizing day.

This cake fills your kitchen with the wonderful aroma of vanilla bean and cardamom, it’s a heavenly sent!  It will make you want to dance and sing.  Which with no shame I admit I totally did.

I sang a little tune…ah, ah, ah, ah, ah, and did a little twirl.  Then I opened up the widows and animated forest animals roamed into my kitchen.   Ok I made up the last part.

I only had one vanilla bean in my cupboard so I had to add a little vanilla extract into the batter. It’s all about improvising isn’t it?  Cardamom is used in Indian cooking and baking and comes in pods but can be easily found ground at your local grocery store.  Cardamom is a very unique spice that has a distinct aromatic flavor, it almost has a cool minty quality too it too. You don’t need a lot of cardamom.  This whole cake only calls for 1 tsp of ground cardamom and it hits the spot.  Trust me you are going to love it!

In the comments section of the recipe several people mentioned cutting back on the butter, but I don’t believe on cutting back when it comes to butter.  I made mine with the full amount of butter that the cake called for and it was perfect in my opinion. Besides it’s pound cake, who cuts back on butter when it comes to pound cake?

Isn’t that one of the commandments? Thou shalt not cut back on butter when thou make pound cake?

I am sure it is, I think I remember Pastor doing a sermon on it….or maybe I was just hungry during that service.  I am usually starving my the middle of the service.

• 3 cups all-purpose flour
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 sticks unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 vanilla beans, halved lengthwise
• 4 large eggs
• 1 tablespoon fresh lemon juice
• 1 cup whole milk
• 1 1/2 cups chilled heavy cream
• 2 1/2 tablespoons confectioners sugar
• 1 1/2 teaspoons pure vanilla extract

Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.

Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.

Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.

Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

S’mores: Homemade Graham Crackers and Marshmallows

I meant to have this post up several days ago.  In fact the idea was for this to be a Christmas Eve post, but it didn’t happen.  I was a little preoccupied by the snow/ice that decided to fall in the middle of the day.  Then Obed and I decided to brave the snow and go to the Christmas Eve service at church, after work.  It was a great service, lot of laughs and fun and the wonderful story of Christmas.   Then we had to drive home and that is when the fun really started. 

The snow that had fallen was light and fluffy and blew with the slightest wind, causing virtual whiteouts.  While driving home we saw several cars that had gone off the road and where stuck in the snow.  I wasn’t surprised because you couldn’t see the roads and there wasn’t a snow plow in site.

I was talking to my mother on the drive home and I was so nervous I had to get off the phone so I could concentrate on my nervousness.  Does that even make sense?  I just couldn’t really focus on the conversation when I was in fear of falling into a ditch somewhere.   However my husband, who grew up in Florida and has driven in the snow on maybe two prior occasions did a wonderful job and got us home safe and sound. 

As soon as we got home we released the hounds into the backyard and Obed too.  The labs and Obed were loving the snow, but myself and my two little ones weren’t digging it so much at first.  However they did do better the next day.   In fact I couldn’t get them to come into the house.  When everyone settled down we…..ok….Obed built a fire and we roasted some s’mores.   Ahhhhhhh! 

I had homemade graham crackers and marshmallows leftover from s’more kits that I had made for Obed’s team at the office.   I thought the kits would make a great gift and I got the idea from my very sweet and creative friend Beth at Stories of A to Z.  I had a graham cracker and marshmallow receipe that I have been wanting to make from the lovely Smitten Kitchen and I finally got the perfect reason to give them a go .   I made the label by using Scrapblog.com as Beth had suggested and used some trimmed brown paper bags for the packaging.   I did the baking and Obed helped assemble the kits. 

Everyone loved their little kit and the most popular question of the day was, “You can make marshmallows?”

It was too funny how excited everyone was to have homemade marshmallows.  These marshmallows were softer and fluffier then your store bought marshmallow, but the roasted just as well.   The only thing you had to be cautious about was that they melt faster then the store bought marshmallow, making them easier to fall off the stick.

I put those previously fluffy, now sticky marshmallows between the two graham crackers with some chocolate and pressed it together and all the marshmallow goo’ed out the sides.  It was a delicious site to see.

Then I took a bite and I was in heaven, a far more warm and cozy heaven compared to the blizzard conditions we were experiencing. 

Yes I got marshmallow and chocolate all over my fingers and some on my nose and chin, but that is the measure of a good s’more…..is it not?

Oh behold the ooey, gooey goodness! 

As much as I have raved about the marshmallow, let me not forget to mention the wonderful graham cracker.  This homemade graham cracker has more flavor then any store bought graham cracker.   First you can taste the sweet flavor of the honey and brown sugar and they have a firmer crisp then the crumbly texture of a store bought graham cracker.   The store bought graham cracker is definitely without a doubt bland compared to these crackers, I may never go back.

Print Recipe

Graham Crackers (adapted from Smitten Kitchen via La Brea Bakery and 101 cookbooks)

Yield: 10 large crackers

The original recipe called for the crackers to be chilled for 30 minutes after rolled out and cutting and to bake for 25 minutes.  Because of time issues I did not chill the crackers before baking.  Also, mine appeared to be done between 10 and 15 minutes, baking them for 25 made them over brown.  It may just be my oven.

• 2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
• 1 cup dark brown sugar, lightly packed
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
• 1/3 cup mild-flavored honey, such as clover
• 5 tablespoons whole milk
• 2 tablespoons pure vanilla extract

For the topping:

• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

In the bowl l of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Mix on low to incorporate. Add the butter and mix on low, until the mixture is the consistency of a coarse meal.  You can also used a food processor, with a blade attachment.

In a small bowl, combine honey, milk, and vanilla extract and whisk. Add the honey mixture to the flour mixture and mix on low until the dough barely comes together.

Press the dough together and turn the dough out onto a lightly floured work surface.  Shape the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.

Once the dough has set and chilled, divide the dough in half and return one half to the refrigerator. Lightly flour your work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough maybe sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. 

Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.

Using a toothpick or skewer, prick the dough to form three dotted rows about 1/2 inch for each side.

Bake for 15 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Repeat with the second batch of dough. 

 

Marshmallows (adapted from Smitten Kitchen via Gourmet Dec 1998)

Makes about 96 1-inch cubed marshmallows

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

• About 1 cup confectioners’ sugar
• 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
• 1 cup cold water, divided
• 2 cups granulated sugar (cane sugar worked just fine)
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 2 large egg whites or reconstituted powdered egg whites
• 1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. This may take a bit, it took about 10 minutes for me.  Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. The hand mixer may take longer then 10 minutes…..but you can DO IT!

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan, scrapping can make for a sticky mess, oiling you spatula will help.  Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large oiled knife or pizza cutter trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Reindeer Cakepops

Cruddy photo post #3.  I have decided that at the end of the month I am going to invest in some table top lighting, this daylight savings thing is killing me.

If you are a fan of the very popular and talented Bakerella you know what a cakepop is and you may have seen these on her site. 

When I was recruited to make dessert for an event with 120 guest I decided that this was the perfect opportunity to make Christmas themed cakepops.  It took me a few days to make all 70 pops (it would have been 74 but 4 of them didn’t make it) but I had a ton of fun doing it.  I made a mini army of reindeer.

I made the cakepops using Pioneer Woman’s recipe for chocolate sheet cake and they were delicious.  I made 2 sheet cakes and only 1 batch of icing.  If you do just one sheet cake you will only need 1/2 a batch of icing.  If you decided to go the chocolate sheet cake route, make sure to let the icing set in the fringe for at least 2 hours or overnight before mixing in with the crumbled cake.

Everyone loved them and thought that they were almost…..almost too cute to eat.

Reindeer Cakepops (adapted from Bakerella)

• 1 box cake mix or cake recipe of choice
• 1 can of frosting or frosting recipe of choice
• Supplies
• Chocolate melts
• pop sticks
• cinnamon red hots or red M&Ms
• mini pretzels
• white confetti sprinkles
• edible writer

Bake your cake according to the directions. Once cake has cooled completely, crumble into a large bowl.

Mix in 3/4 a can of frosting thoroughly using the back of your spoon or with your fingers, add more if needed.

Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)

Melt chocolate in the microwave per directions on package. (1 min at 50% power followed by 30 sec intervals, stirring in between, until melted.) Do not over heat or the chocolate will separate.

Dip the tip of your lollipop stick in the melted chocolate coating and insert into the cake balls. (Insert a little less than halfway.) Place them in the freezer to allow them to firm up.

Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and hold above the bowl allowing excess to drizzle off, softly tap and rotate.  Be careful that the ball does not fall off.  If chocolate begins to drizzle off the ball when upright you can use a toothpick to “scrape” it off, by running it alone the base of the ball.

Wait for the chocolate to become tacky and place decorations, like antlers, nose and eyes on the ball.

Place in a styrofoam block to dry.

Once dry, draw faces with an edible ink pen and allow ink to dry!

Tres Leche Cupcakes

Many moons ago I attempted to make some tres leche cupcake.  My first attempt was pretty much a flop.  I went against my instincts and did everything that I shouldn’t have.  Spooning the milk mixture over the cupcakes was a stupid idea, using paper cupcake liners was another not so smart idea and my cake batter does not translate over to a cupcake very well.   I ended up with milk dripping everywhere and soggy cupcake liners.  In summation it was a disaster.

If your first attempt is not a success, do not be afraid to try again.  I decided to attempt the tres leche cupcake idea again, using a bit more common sense.  The first problem I had was that my tres leche cake recipe does not translate over to a cupcake very well.  My recipe if for a very dense pound cake and when I tried to make that into a cupcake I ended up with really hard cupcakes.  Not so good…no.   I went on the hunt for a cake recipe that I thought could work for the cupcakes.  I found Pioneer Woman’s tres leche cake and thought it would be prefect.  The cake is made by separating the eggs and folding in the whipped whites into the cake batter, making for a very light and fluffy cake. 

The second issue was getting the milk into the cupcake.  Spooning it over the cupcake doesn’t work and although I knew this the first time around, like a dork I still tried it.  This time I thought I would use the noodle that God gave me a bit more efficiently and be a little smarter about it.   I got my hands on a meat/flavor injector.  If you have a husband that likes to smoke and grill you may already have one.  If this is the case be sure to give it a really good cleaning and soak the needle and plunger in hot water.  Otherwise go out and buy yourself one, it is well worth the investment and doesn’t cost much at all.

The final issue that I had to over come was the cupcake liner.  A common paper liner will not work, the milk will eventually soak through and start to drip.  It makes quite a mess.  The foil liners held up beautifully. 

Since I was making all these adjustments for the cupcake, I decided to change up the frosting too.  Traditionally the frosting on a tres leche cake is just whipped cream frosting, but it can get kind of sad and droopy sitting on a cupcake out of the fridge for too long.  Besides I seem to have a extreme inability when it comes to making whip cream.  It is just something I am severely deficient at.  I found this frosting recipe,(I can’t remember where), and it works perfectly for this cupcake version of the tres leche cake.

The cupcakes were a success!  The cake was moist and fluffy, the milk stayed in the cupcake, there were no soggy liners and everyone loved the icing.  YEAH for me!  Give them a try I am sure you will love them just as much as we did.

 Print Recipe

Tres Leche Cupcakes (adapted from Pioneer Woman) 

1 1/2 dozen

Cupcake

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 whole eggs, separated
• 1 cup sugar, divided
• 1 tsp vanilla
• 1/3 cup whole milk
• 2 cups whole milk or heavy whipping cream
• 1 cup Cream Of Coconut or sweet condensed milk
• 1 can (12 ounces), evaporated milk
• foil cupcake liners
• meat/flavor injector

Preheat oven to 350 degrees. Line cupcake molds with foil cupcake liners.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Spoon into prepared cupcake molds, 3/4 full.

Bake for 15 minutes or until a toothpick comes out clean. Cool cupcakes on cooling rack.

Combine coconut cream, evaporated milk, and heavy cream in a small pitcher. When cupcakes are cool, fill a meat injector with milk mixture, pierce the cupcake and inject about 1 tbs of mixture in three different spots. Try not to inject too deep, or all the milk will settle at the bottom. The milk mixture will seep out the top when full.

Allow the cupcakes to absorb the milk mixture, refrigerate for 30 minutes or overnight.

Frosting

• 3 cups powder sugar
• 1 stick butter, soften
• 2 tbs heavy whipping cream

In a mixer beat together powder sugar, butter and whipping cream until fluffy.  You can add more whipping cream 1 tbs at a time for desired consistency.

This frosting is best served room temperature.  Frost your cupcakes on the same day you are going to serve them.  You can pipe on the frosting or spread it on.  Bloat excess syrup off maraschino cherries and use to garnish cupcakes.

Leftover cupcakes have to be refrigerated because of the milk.

Flan de Queso (Cream Cheese Flan)

I was unusually quiet last week and that was because I was drowning in an ocean of flour, sugar and eggs.  I had been recruited to help make desserts for an event for about 120 guest.  I started baking on Monday and didn’t stop till Friday morning.

This week I will be posting the desserts that I made, and since most the baking took place well after the sun had set and in a flurry of flour, they will be accompanied with some poor photography.  Exhibit number 1 above.  However because I love you all and want to spread flan de queso love, heinous picture or not I am sharing this recipe with you.   This one will be flagged for a reshoot.

Flan is a very traditional Latin American dessert.  You will find it served in almost any Latin American restaurant.   There are more variations of flan then I can shake a stick at, all I hope will make an appearance on this site in due time, but today we are going to start with my favorite Flan de Queso.  Flan de Queso is basically a kind of cheesecake custard.  It should have the consistency and creaminess of a cheesecake.   It is one of my favorite desserts during Christmas and no party can be had with out a flan on the table.   I think it is written in stone somewhere.  “Thou shall not have Christmas party without flan”.  I am sure it is written somewhere.

Here are just a few tips when preparing a flan. First keep an eye on the sugar, burnt sugar on a flan is one of the most common mistakes.  Be patience don’t turn up the heat to make it melt faster, you will just make it burn.  Burnt sugar takes on a very bitter taste and even if the flan is perfect the caramel will kill it.   Second when prepareing this particular flan it is very imporant that the cream cheese be soften and creamed.  If you do not do either of these you may end up with lumpy pieces of cream cheese floating in your egg mixture.  When this happens all the cheese floats to the top (which is the bottom) and you end up with a thick layer of cheese and a unpleasant eggy taste.  So PLEASE, creamcheese soften and creamed!  Finally, be patient, let the flan cool and refrigerate it, this allows it to set and have a very creamy cheesecake texture.   

Print Recipe

Flan de Queso (Cream Cheese Flan)

Caramel

• 1 cup of sugar
• 4 Tbs of water

In a medium non-stick sauce pan, combine sugar and water and stir a couple of times. Heat over medium heat, without stirring, until the syrup melts and turns golden. You can swish it around once in a while.

The syrup will begin to bubble just before it’s ready. Allow it to bubble for a minute or so and then remove from heat.

Pour the caramel into a 9 inch round pan, coat the pan by slowly turning it and letting the syrup cover the bottom and sides.

Set pan aside, allow to sit for about 10 minutes or until the caramel hardens. 

Flan

• ½ cup sugar
• 1 – 8oz. package cream cheese, softened
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 teaspoon vanilla
• 8 eggs

Pre-heat oven to 350 degrees.

In a mixer cream sugar and cream cheese together using a paddle attachement or use hand mixer. Add milks and vanilla and mix until well combined. Add eggs one at a time until well combined.

Carefully pour batter into prepared pan and bake in a “baño de Maria” (bain marie) for about 50 minutes or until golden. Test with a knife as you would a cake, it should come out clean.

Remove from oven, cool and refrigerate at least 4 hours.

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