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.

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.

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.

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.

Banana Granola Peanut Butter Bars

This weekend I decided to attempt a death defying stunt!  I decided to bake from scratch without a recipe and pray that we would survive the aftermath. Although my baking skills have improved I am nowhere near the realm of being what you could call a baker.

I had two bananas sitting on my counter that were pretty speckled and starting to look sad.  I could have just made some banana bread and be done with it, but I thought I would challenge myself and try something different.  One of my favorite combinations is peanut butter and bananas, (remember my Banana Chocolate Chip Espresso Cupcakes with Peanut Butter Frosting?) and I thought I would put my creative cap on and whip something up with that combo.

My intent was for the base of these bars to be crispy/crunchy but they turned out more bready/crumbly, but still yummy.

Pre-heat oven at 375 degrees.

In a mixture cream together butter and brown sugar until light and fluffy. (I skip this, oops)  Using a for mix in remaining ingredients until just combined.  It will be lumpy and thick.

Spread the mixture evenly in a buttered 9 x 13 pan.  Bake for 10 -12 minutes at 375 degrees, or until edges are browned and toothpick test comes out clean.  Remove from oven and let cool completely.

While bar base cools beat together peanut butter filling until smooth.  Stick your finger in it and taste, then remove all filling from the beater and lick beater clean.   It is very important you do this!

Once bar base has cooled completely spread peanut butter filling over base evenly.  Sprinkle with granola over top and gently push the granola into the peanut butter filling.

Refrigerate the bars for 30 minutes, cut and serve!

Here is your….well my bar, you will have to make your own.

I was pleasantly surprised with my creation, although it didn’t turn out exactly how I initially wanted it too.  The peanut butter topping is perfectly peanutty and sweet and you can taste the banana in the bar without being over powering.  There is also a lot of texture in the bar because of the granola.  They are tasty, tasty and I would make them again.    It as almost like banana bread spread with peanut butter.

Try them out and please feel free to tweak.  Although they are yummy I think they need some perfecting.

My first attempt to bake without a recipe I would consider not perfect but successful and we all survived.  Banana granola peanut butter bar for me!

Print Recipe

Banana Granola Peanut Butter Bars

Bar

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 tsp vanilla
• 3/4 cup flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cup granola
• 2 bananas, mashed

Filling

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk

Pre-heat oven at 375 degrees.

In a mixture cream together butter and brown sugar, (I didn’t do this, oops) using a fork combine the remaining ingredients with the creamed butter.  Spread mixture evenly in 9 x 13 buttered pan, bake in the oven at 375 degrees for 10 – 12 minutes or until edges are browned and toothpick test comes out clean.

Let bars completely cool in pan.  In an electric mixture beat together filling ingredients until smooth. Spread evenly over cooled bar base, sprinkle with granola, gently press the granola into the peanut butter filling and refrigerate for 30 minutes to set.

Cut bars and serve.

Red Velvet Cupcakes

Today is Valentine’s day! A day designated to express your love and appreciation for that special someone in your life. The go-to treat on Valentine’s day is chocolate and what girl doesn’t like chocolate? On Friday afternoon Obed showed up with a package of about a dozen chocolate covered jumbo strawberries.  I say the boy did good!

Yesterday Obed had to go into the office for a few hours.   He has two favorite cakes, carrot cake, which I made for his birthday last year, and red velvet cake.  I thought that red velvet cupcakes would be very appropriate for Valentine’s day.  While he was at the office I decided to make him some scrumptious red velvet cupcakes and he was excited to come home to a tower of red velvet cupcakes.

I was a little concerned at first by the amount of oil that the recipe called for, but the cupcakes came out moist and delicious.  The bottoms where a little greasy when I removed them from the cupcake mold so you may want to set them on some paper towels.

I had never made red velvet cupcakes before and quickly learned that being a little scattered and disorganized while making these cupcakes can result and red tinted fingers and nails.  I managed to get red dye and powdered sugar everywhere.  It’s a gift….don’t be haten.

Since I purchased my decorations the day before Valentine’s I got them all at a discount which was a sweet bonus.  When I saw these little candy hearts I just had to have them.  They are so stinking cute.  I also added a few drops of red to the frosting to give it a pink tint.

These cupcakes are moist, sweet and have a deep red color when you bite into them.   I don’t know who thought of the red velvet cupcake but they were genius!  If you can’t decided between vanilla or chocolate cupcakes, try red velvet they are sure to please everyone.

However, as I sit here writing this I am currently being tortured by chocolate covered strawberries and red velvet cupcakes. Which seems to be extremely unjust!  These are two nutritional substances that my trainer would not approve of, but what is a girl to do?   I can not tell a lie…my choice breakfast this morning was a red velvet cupcake with a piece of fruit……covered in chocolate :/

Print Recipe

Red Velvet Cupcakes (adapted from Martha Stewart)

• 2 1/2 cups cake flour (not self- rising), sifted
• 2 Tbs unsweetened Dutch-process cocoa powder
• 1 tsp salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1/2 tsp red gel-paste food color
• 1 tsp pure vanilla extract
• 1 cup buttermilk
• 1 1/2 tsp baking soda
• 2 tsp distilled white vinegar

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Combine cake flour, cocoa, and salt and whisk together.

With an electric mixer whisk together sugar and oil on medium-high speed, until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Cream Cheese Frosting

• 2 sticks unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 4 cups confectioners’ sugar, sifted
• 3/4 tsp pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

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