Foodbuzz

Sunday, August 20, 2017

Boston Cream Pie Cookies



Today I am thinking about the subject of opinions. Opinions can be requested as needed and they can be constructive at times. However, we all have to deal with the unwanted and the overload. There is a percentage of people that abuse the use of opinions. These are the people that want to control you, believe they know what you want and believe they know what is best. In the company of these people, bear in mind that you are the only person that has to be with you for the rest of your life, so do and think what you want. Also, be confident that as you do that, these people are continuing to use their time in futility trying to control you.

The control factor also can be linked to the practice of following recipes. You can move forward and make the exact recipe and be content with the instructions or you can alter them a bit as you see fit. Altering them can turn out to be a good thing or a bad thing, but you run the same risk with following a recipe. I have made some desserts I have been unhappy with and followed the recipe to a "T".

This recipe makes a little over 1 dz sandwich cookies and contain all the great flavors of the traditional Boston Cream Pie. The cookies strongly resemble the flavor of "Nilla" wafer cookies and while they bake up crisp, sandwiching them with the vanilla custard tends to soften them up as time goes by. Below is the recipe for the cookies I baked, in the tips and notes you will find further information for creating the original recipe.

Boston Cream Pie Cookies
adapted from Rosie's Bakery Cookie Book

Ingredients/Vanilla Custard
2 tsp vanilla extract
1/4 cup plus 2 tbs heavy whipping cream
1 cup milk
1 egg yolk
3 tbs cornstarch
1/4 cup plus 2 tbs sugar

Ingredients/Cookies
2 tsp vanilla extract
2 egg yolks
1 whole egg
1/2 tsp orange zest
1/2 cup or 1 stick plus 1 tbs of butter
1 cup plus 1 tbs sugar
1 cup flour
1 cup plus 2 tbs cake flour
3/4 tsp baking soda

Ingredients/Chocolate Glaze
2 oz unsweetened chocolate
1/2 cup heavy cream
1 tbs and 1 tsp unsalted butter
1/4 cup plus 2 tbs confectioners sugar

Start by making the filling. Pour 1/2 cup plus 1 tbs milk into a medium sized saucepan. Add the cream and stir. Measure out the sugar and mix into the milk mixture. Place saucepan over medium heat and stir until sugar is dissolved. Then heat until it reaches a boiling point and remove. Set aside.

Take out a small bowl and whisk together the remaining milk and cornstarch. Once the cornstarch is blended into the milk and no lumps remain, add the egg yolk. Whisk until incorporated into the liquid. Pour this mixture in a steady stream into the saucepan with the sugar/milk blend, stirring as you pour. Then place saucepan over medium heat again and let filling cook, stirring constantly until it reaches the consistency of pudding. Remove from heat and whisk in the vanilla extract.

Lastly, pour the filling into a heat proof bowl and cover the surface with wax paper or plastic wrap. Place in refrigerator for approx 2-3 hours, depending on the size of the bowl.

You can make the cookies while the filling is setting up in the refrigerator. Start by taking out a mixer, preferably a stand mixer, and a large bowl. Fill the bowl with the butter, sugar, orange zest and vanilla extract. Cream the ingredients together with the mixer at medium speed, stopping at intervals to scrape down the sides of the bowl. This process should take 3 minutes. Then add each egg yolk, beating for 30 seconds after each addition. Lastly, whisk in the whole egg and set the mixture aside.

Preheat the oven to 400 degrees and prepare baking sheets by lining with parchment paper.

Using a medium size bowl, sift together both types of flour and baking soda. Then fold into butter/sugar batter. Once there are no more streaks of flour in the batter, take out a scoop or a spoon and place rounded tablespoons of dough on the baking sheets, spacing about 1 inch apart. Place pan in preheated oven and let bake for 10-11 minutes or until golden brown on the edges.  Let cookies cool on pan for about 2 minutes, then transfer to rack to completely cool.

Then take out your filling from the refrigerator when the chilling time is completed. Stir to make sure mixture is spreadable. Using a rounded tablespoon, scoop up some filling and smooth evenly on the flat side of one cookie. Then top with another cookie and press down lightly, making sure that the size pairing is the same. Continue with this process until all cookies are now sandwiched together with the filling.

The final component will be the chocolate topping. Melt the butter in a small bowl in the microwave. Then add the chocolate, breaking or chopping into chunks. Take out a small saucepan and fill with the cream and heat until it just comes to a simmer. Remove and pour the hot cream over the chocolate butter mixture. Let set for 2 minutes then whisk until all the chocolate is melted and mixture is smooth. Add the confectioners sugar and stir, creating a smooth, shiny chocolate coating.

At this time, you can dip the sandwich cookie in the chocolate or drizzle it on top. Once all the cookies are coated, place on wax paper lined baking sheets and put in refrigerator for chocolate to set. These can be kept in the refrigerator for storage, but should be served at room temperature.

Tips and Notes:
1. I rarely use salt in recipes, but the original has 1/4 tsp which is added to the cornstarch/milk mixture and the cookies have 1/2 tsp of salt sifted with the flour and baking soda.

2. I used orange zest, but the original recommends lemon zest.

3. Should you want these to be more like whoopie pies, follow the original instructions that include incorporating 1/2 cup and 2 tbs of buttermilk prior to adding the sifted ingredients. This should create a cake-like texture, while making the cookies thinner with the additional liquid.

4. If you like the idea of banana pudding, try using banana custard instead of vanilla.
                                  **LAST YEAR: Sierra Nugget Cookies**

Sunday, August 13, 2017

Peanut Butter Chocolate Brownies


Sometimes when you look into how things started in comparison to where they stand today, it can get a little mind boggling. Some of the most successful people today started out as a failure or they were warned of future failure. I read where one of the best comedians were booed off the stage the first time they did stand up- Eddie Murphy. Also, Clint Eastwood was advised that no one would have the slightest interest in spaghetti westerns. I am not sure how much truth this information has, but it does make you think about the beginning versus the end result.

In regards to this recipe, the reason behind the creation of peanut butter is quite different than we would think. Most people view peanut butter as a good protein for sandwiches to pack for children's lunches to bring to school. However, back in the day it was created, the sole purpose was to provide protein to those people that did not have any teeth.

Since most of us have teeth, that does not mean that we cannot enjoy the great taste of peanut butter. What is even better is having that flavor enveloped in some rich chocolate. This recipe brings the two together, creating a moist fudgey brownie with a rich peanut filling in the center.

So forget about how many teeth you have and forget about your age, this classic combo is something that can be enjoyed by all. This recipe makes 1 to 1 1/2 brownies using a pan with square shapes, but a muffin or cupcake pan with circular shapes can be used.

Peanut Butter Chocolate Brownies
adapted from Pennlive.com and Southern Living

Ingredients/ Peanut butter filling
1/4 cup plus 2 tbs creamy peanut butter
3 oz softened cream cheese
1/4 cup plus 2 tbs sugar
3 tbs whipping cream
1 egg

Ingredients/Chocolate Brownies
4 oz unsweetened chocolate
1 cup melted butter
4 eggs
1/4 cup milk
4 tsp vanilla
2 1/2 cups sugar
1 cup flour

Ingredients/Ganache Topping
1 cup chocolate chips (semisweet or dark)
1/2 cup heavy whipping cream

Prepare a 12 cavity pan (round or square cavity) by lining with cupcake papers.

The first component to make is the filling. Blend the cream cheese with the peanut butter using a mixer on medium speed. Once completely mixed together, beat in the sugar and whipping cream. Then whisk the egg in a small bowl and pour into the peanut butter mixture. Beat at medium speed until mixture is smooth, the consistency should be like a cake batter. Cover the top and place in freezer to chill for about 30 minutes so it can be scooped like ice cream.

While the peanut butter filling is chilling, start on the brownies. Prepare a double boiler and heat until pot with water comes to a simmer. Maintaining the same heat, place butter and chocolate in top pot to melt. Stir in intervals until all is completely melted together. Remove top pot and stir in sugar. Let the mixture cool for about 20 minutes. Preheat the oven to 325 degrees.

Once cooled, add one egg and beat on medium speed for 30 seconds. Repeat this process with each egg until all are incorporated into the batter. Stir in the vanilla extract. Using a wooden spoon mix the flour into the batter in 1/4 cup increments.

Using a squirt bottle or spoon, create a 1/4-1/2 inch a layer of chocolate batter in the bottom of each cavity, smoothing until even. Then pull out to chilled peanut butter filling. Add one heaping teaspoon of filling to each batter lined cavity, being sure that the filling is centered and does not touch the sides. Then spoon more chocolate filling into the cavity, until each is 3/4 full.

Place in oven and bake for about 25-30 minutes or until tester indicates brownies are done baking. Let cool in pan for 15 minutes and then transfer to a cooling rack.

Prepare the ganache topping by pouring the chocolate chips into a shallow bowl (like a pasta bowl). Spread the chips out evenly into the bottom of the bowl. Take out a small microwave bowl and fill with whipping cream. Place in microwave and heat for 30-45 seconds, just so cream is simmering.
Pour hot cream over the chocolate chips and let mixture rest without stirring for about 5 minutes and then stir. Stir until all chocolate chips are melted and cream is blended.

Using a spoon or knife smooth some ganache onto the cooled brownies, being careful not to get any chocolate on the paper liners. Before serving, make sure the ganache is set on the brownies.

Tips and Notes:
1. For a better appearance, try greasing the interior of the pans instead of using cupcake papers. Also, cupcake papers, when pulled off the brownies, do stick a bit. If I was to make these again, I would not use the papers.

2. Make sure that the peanut butter filling is thick but not rock hard. If too frozen it will cause brownie to expand and then sink in the middle. There will be some sinking even with the correct temperature, but not enough to be noticeable when coated with ganache.

3. You can use crunchy peanut butter if you want a little crunch added to the texture.

4. The brownies are middle of the road when it comes to texture. They are not extra fudgey nor are they light and cakey.

5. The peanut butter filling came from a Southern Living recipe. The Pennlive site recipe included a different blend for the filling- 1 can sweetened condensed milk, 1/4 cup peanut butter and 1 tsp vanilla. A double boiler should be used to melt the first two ingredients together and once melted the vanilla is stirred in. The mixture is then cooled and shaped into balls and used to fill the pan cavities in the same manner as instructed above. I declined from this recipe due to one comment stating that the mixture was hard to work with. However, the blend seems to be more of a candy type filling for the brownies, if you are interested in this option.
                                                                                                                                                                                              
                                   **LAST YEAR:Peach Upside Down Rum Cake**


Sunday, August 6, 2017

Choco Berry Ice Cream Pie


The Texas heat has really kicked in due to the arrival of August. Most of us watch the temperature gauge and sit in the air conditioning when time permits, however, there are the few that live for the outdoors when the sun is at the hottest.

The real test for toleration comes either when there is no heat in the winter or no air in the summer. This weekend was the test for me since the air conditioning went out. Luckily, there was another place where I could stay with air conditioning, but it did not have all the amenities of the house.

I still intended to create a delicious dessert, but with the kitchen being 93 degrees, my creativity was a bit limited. It did not take much time for me to decide on making some ice cream. Not just ice cream, but something a little more challenging and unique. So the ice cream idea evolved into and ice cream pie. This recipe has been created by adapting and combining several component recipes together.

This ice cream pie has a tasty combination of strawberries and chocolate. A pie with an oreo cookie crust filled with sweet strawberry ice cream would have been quite satisfying at the end of a meal. As a food blogger, I could not resist on taking this recipe to another level by adding more cookies and chunks of dark chocolate candy loaded with almonds to the ice cream.

So if you are looking for a delicious way to beat the heat, head for the kitchen and pull out the ice cream maker-this recipe is well worth the time and effort. Be sure to review the tips at the end of this recipe that will help you have more success in creating this dessert.


Choco Berry Ice Cream Pie
by Flourtrader

Ingredients/Crust
3 tbs melted butter
18 crushed oreos

Ingredients/Ice Cream
2 cups heavy cream
2/3 cups half and half
1/3 cup water
1 pint hulled and sliced strawberries
8 oreo cookies, broken into chunks
3/4 cup chopped chocolate almond candy (milk or dark)
1/4 cup chopped chocolate almond candy (for topping)
2 eggs
2 tbs lemon juice (about 1/2 lemon squeezed)
3/4 and 1/3 cup sugar (divided)

The first step is to create the strawberry blend for the ice cream. Fill a bowl with the lemon juice and whisk in 1/3 cup sugar. Add the sliced strawberries and stir, making sure all the slices are coated with the sugar mixture. Cover the bowl and place in refrigerator for about an hour, allowing the strawberries to sweeten in the sugar mixture.

After about 30 minutes, start on the cream mixture. Whisk the eggs together for about 2 minutes in a medium size bowl until frothy. Add 1/4 cup of sugar and whisk again. Continue adding the sugar and blending in 1/4 cup increments. As you whisk the mixture, it will thicken and become less grainy.

Using another bowl, mix the water, half & half and heavy cream together. Then pour into the egg mixture and stir until blended. Then take out the strawberry mixture from the refrigerator. Before mixing the strawberries with the cream, you can decide on a few options. For a less chunky and more strawberry flavor you can choose to mash the strawberries in the juices. Another choice is to drain off as much of the liquid from the mixture as desired and leave the slices of strawberries in tact. Bear in mind, however, that the bigger the chunks of strawberries more ice will form with the berries.

Once blended, fill ice cream maker and follow instructions that came with it. As the ice cream is thickening, start on the crust.

Preheat the oven to 350 degrees. In a medium sized bowl, blend the crushed oreos with the butter. Empty mixture into a 9 inch pie pan and press evenly up the interior sides and bottom to form a crust. Place in oven and let bake for about 10 minutes. Then place on rack to completely cool. 

Using a small bowl, mix together the oreo cookie chunks and 3/4 cup of chopped candy. This blend should be mixed into the cream component only when you have completed the instructions given with the ice cream maker. This is when the cream has been converted into a thick ice cream.

Then fill the prepared crust with the ice cream mixture and smooth the top. Freeze for a minimum of  four hours or overnight, depending on how solid you want the filling in the pie. Prior to serving, sprinkle the remaining (1/4 cup) rest of the chopped candy on the surface of the pie.

Tips and Notes:
1. Consider adding about 1 tbs of invert sugar in order to keep the filling from being too icy, recipe can be found here.

2. Feel free to play around with the dairy products by using goat's milk or almond milk in place of the half and half and water. I have yet to do this, so I cannot comment on the results.

3. Also, you might want to change the crust to an almond/graham blend instead of crushed oreos.

4. For the strawberry blend, I crushed the strawberries in the mixture with a large fork. I wanted a more strawberry flavor throughout the ice cream, than strawberries with cream filling.
                                       **LAST YEAR: Breakfast Muffins**

Tuesday, August 1, 2017

Chocolate Cherry Cheesecake


Sometimes it is just the look of desserts that make you think of an expensive, lavish place where reservations are made six months in advance in anticipation of being at the same place as the famous and well to do.

At this place there are no pretzels or gatorade, just a fountain of champagne and the best caviar that money can buy. Also, the desserts are just heavenly concoctions of cream, chocolate and butter. All to be eaten in moderation. Even though there are wonderful entrees, we reserve a good amount space from our daily intake requirements in order to experience the last course-dessert.

So in order to be a part of all the above and have this wonderful cheesecake, follow the recipe below and click your heels together twice and say there is no place like an expensive sioree!

Chocolate Cherry Cheesecake
adapted from Cakes

1/4 cup butter (melted)
1 1/2 cups graham cracker crumbs
1/2 tsp gnd nutmeg
2 tbs brown sugar
2 eggs
2-8 oz packages of cream cheese
4 oz chocolate
3/4 cup sugar
1/4 tsp vanilla extract
1 cup heavy cream
2 tbs confectioners sugar
1 1/2 cups cherry pie filling

Start by preheating the oven to 350 degrees. In a medium sized bowl, stir together melted butter, graham cracker crumbs, nutmeg and sugar. Butter the interior of a 9 inch springform pan and press the mixture of the graham cracker crumbs into the bottom and halfway up the sides of the pan.

Place the pan in the oven and bake for 8-10 minutes. Crust should be lightly browned when done. Remove pan and place over cooling rack.

To create the filling, set up a double boiler and place the chocolate in the top pot. Let the chocolate melt while the water is simmering. Once melted, remove top pot and let cool.

Fill the bowl of a stand mixer with sugar, cream cheese and vanilla. Beat for about 3 minutes on medium speed, stopping occasionally to scrape down the sides of the bowl. Mixture should end up smooth and creamy. Add one egg and beat for 30 seconds. Continue to add the eggs, one at a time, beating after each addition. Keep the mixer running and switch to low speed and stream in the chocolate until evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top. Place pan in the oven and bake for about 35-45 minutes. Cheesecake is done when surface is no longer shiny and center is no longer jiggly. Remove pan and let cool completely on a rack.Then transfer to refrigerator to cool until set, this should take about 6 hours.

Once the cooling interval is over, start on the topping. Place cream, vanilla and confectioner's sugar in a medium bowl and beat until thick and fluffy. Remove the cheesecake from the refrigerator and take off the outer ring of the spring form pan. Using a spatula or knife cover with the cherry pie filling. Then pipe on the whipped cream topping as desired.
                                             **LAST YEAR:Chestnut Cake**

Sunday, July 16, 2017

Chocoate Banana Loaf Cake


Today's post is a little about what I call the family of people. We all have our own family, but then there is other people outside of that. These are people that you interact with, either on a regular basis or randomly.

Sometimes I like to think about the random people. These are the people that are not part of your family and have no impact on your income, so there is nothing to gain. How you interact with these people can reveal a lot about yourself. Some people go through life very self centered and not focusing on the things or people around them. Others may use a chance meeting with strangers as a door to let them vent their frustrations.

Chance meetings are actually an opportunity. You get this one little opportunity to help someone, make them smile or make them laugh. If that happens it is a nice feeling. Today, for instance, in the produce section an older lady looked at the jackfruit on display and said, "My word, I have never seen such a thing!" I laughed and told her what it was and what it tasted like. Then she commented on how big each of these fruits were and that she would not be able to eat all of one. I responded by saying that once the big and tall shop closes their employees come in and buy them all. She gave me a funny look at first and then we both started laughing.

So, as you go about your day, take notice of the people around you and have a friendly interaction with them, you will be glad you did.

Now I bring you a recipe that has 2 elements that interact deliciously with one another-bananas and chocolate. This marbled loaf comes together easily and has a moist texture with a tender crumb. In each bite there is a hint of unique flavor that stems from the third element of nutmeg.

Chocolate Banana Loaf Cake
adapted from Baking from My Home to Yours

Ingredients
1/2 cup milk
4 eggs
1 tsp vanilla extract
1 tbs rum
1/2 cup and 2 tbs butter
zest from 1/2 lemon
squirt of lemon juice
1 1/2 ripe bananas
1/3 cup sugar
2/3 cup light brown sugar (packed)
3 oz bittersweet chocolate (chopped)
1/2 tsp salt
1/4 tsp nutmeg
1 1/3 cups flour
1 tsp baking powder

Prepare a 8 1/2 X 4 1/2 X 2 1/2 inch loaf pan by buttering the interior and dusting with flour. Preheat the oven to 325 degrees.

Set up a double boiler and fill top pot with 2 tbs butter and chocolate. Let the water in the bottom pot come to a simmer. The chocolate and the butter should start to melt. Stir to blend and remove from heat and separate top pot from bottom once all is melted and blended.

Fill a medium sized bowl with the zest and lemon juice. Using a fork, mash the bananas until they have the consistency of applesauce. Then stir in the rum and set aside.

In a second bowl, sift together the flour, baking powder, salt and nutmeg. Set this bowl aside also.

Using a stand mixer fitted with the paddle blade, beat the remaining butter (1/2 cup) at medium speed until light and smooth. This should take about 3 minutes. During this process, stop the mixer and scrape down the sides at intervals.

Continue mixing the butter and add both types of sugars. Follow the 3 minute process outlined in the previous paragraph. Then beat in each egg, one at a time. Add the extract and mix until distributed throughout the batter.

Remove the bowl from the mixer and fold in 1/3 of the sifted ingredients. Stir in the milk and once blended with the batter, fold in the rest of the dry, sifted ingredients. Pour in the mashed bananas, mixing so there are no dry ingredients on the side of the bowl. The end result will be a lumpy, somewhat curdled-looking batter.

Separate out 1/3 of the batter to another bowl. Add the chocolate to this little bit of batter and mix until completely blended.

Using an ice cream scoop, scoop out some of the ivory batter and empty into one corner of the pan. Then take a scoop of chocolate and empty into pan, next to the ivory batter. Continue with this process, alternating the batters, so that all has been scooped into the pan.

Place loaf pan in oven and bake until tester comes out clean. This should take about 1 hour and 20-30 minutes. However, take a moment after baking for about 30 minutes to check for over-browning of the surface of the cake. If you find that it is getting too toasty, cover lightly with foil.

Once completely baked, remove from oven and place on cooling rack. After about 15 minutes invert pan onto cooling rack to empty out the cake. Then carefully flip the cake so the right side is up and let cool completely onto rack.
                                      **LAST YEAR: Hummingbird Cookies**

Sunday, July 2, 2017

Orange Meltaways


I am sure you have heard of the saying "it's the little things that count." Little things can count as good as well as bad. We all pick up on certain indicators that tell us we do not want to be around someone, be it socially or in a closer relationship. Some of the factors that turn us off may be ridiculous and others may be understandable.

Someone with bad hygiene is understandable. However, I have been in conversations where the factor may be little, but that does not make it less of a turn off. One person told me that he worked with someone that clicked their pen constantly. He said he could not spend any time with her because that habit, as he said, worked on his last nerve. Other things I have been privy to are discussions concerning women with "big hairy man hands" - unfeminine and a definite turn off. One lady told me that she did not like a man calling her a "broad". That term is so old, I told her that he must have had a previous life back in the days of Speakeasy clubs and newsboys!

This leads me to the subject of English high tea. Back in the days when proper etiquette was the basis for judging people, just the manner in which a man held his teacup could easily mark him as an unsuitable partner.

So, if you find yourself at high tea with someone that is unsuitable or has that "little" thing that you cannot tolerate, let's hope that there is something that you can enjoy while suffering through the company at the table. Which brings me to these orange meltaway cookies, which live up to their name in texture as well as taste. They are a perfect choice when served with tea or coffee. This recipe makes 3 dozen, depending on size and thickness. To get the look of the cookies above, you will need a 1/2 diameter star tip, coupler and pastry bag or zip lock freezer bag (quart size).

Orange Meltaways
adapted from the International Cookie Book

Ingredients/Cookies
zest of 1 small lemon
zest of 1 large orange
1/4 cup cornstarch
1/4 tsp baking powder
1 1/2 cups flour
1 egg yolk
2 tsp lemon juice
2-4 tsp orange juice
2/3 cup powdered sugar
3/4 cup or 1 1/2 sticks of butter plus one tablespoon (softened and cubed)

Ingredients/Glaze
1/2 cup strained apricot preserves
1 tsp lemon juice
1/2 tsp orange zest
3-5 tbs granulated sugar

Start by getting everything organized and prepped. Prepare the zests according to quantity stated for both glaze and cookies, strain the preserves and measure out the juices. Also, cut the butter into 1/4 inch cubes. Set all the small bowls of these ingredients aside. Line 2 baking sheets with parchment paper and preheat the oven to 375 degrees. Also prepare a piping bag or zip lock bag with tip and coupler.

Sift the powdered sugar into a stand mixer bowl. Take out another bowl and sift together the flour, cornstarch and baking powder, set aside.

Add about 5 cubes of the butter to the powdered sugar and beat on low for about 2 minutes. Then increase the speed to medium and add butter cubes in increments (about 3 at a time) while continuing to beat the mixture. Pause this process a few times and scrape down the sides of the bowl. Once all the butter has been blended and the batter is smooth, turn off the mixer.

Take out a small bowl and add the egg yolk. Use a fork to break up the yolk, then whisk in both types of zests. Stir in the lemon juice and only 2 tbs of the orange juice.  Pour into the sugar/butter batter and blend together on medium speed.

Remove bowl from stand mixer and fold in the dry ingredients. Once blended, let the mixture rest for about 3 minutes. Then test the dough to see if it is the proper consistency to pipe. If it seems too thick, add some of the remaining orange juice to make the dough more pliable.

Fill the prepared pastry bag with some of the dough and pipe onto parchment lined baking sheets in 1 1/2 inch shell shapes and spacing about 1 1/2 inches apart. After piping, let the dough rest again on the baking sheets for about 5 minutes.

As the dough is resting, prepare the glaze by whisking together the strained preserves, zest and juice.

Once the resting interval is completed, place both baking sheets in the oven and set the timer for about 6 minutes. Then rotate baking sheets and place them on the opposite oven rack. Let bake again for another 6 minutes and check. Cookies will have a light golden edge when done. Place both baking sheets on cooling racks.

Brush the surface of the cookies with the glaze and then sprinkle lightly with sugar. Place back in oven for an additional 4-5 minutes. During this time the topping will caramelize and the cookies will turn a darker color on the edges. Remove baking sheets from oven and let sit for 2 minutes, then transfer cookies to a rack and let cool completely.

Tips and Notes:
1. I used parchment paper and the recipe states to grease the baking sheets with cooking spray. Parchment paper will have to replaced after every baked batch, but it makes for easy clean up- especially since there is a baked-on caramelized topping.

2. You can form these cookies without the pastry supplies. In place of the piping instruction, roll the dough into 1/2 inch balls and place on baking sheets. Use the tines of a fork dipped in water and press down the dough to flatten. Press once placing the fork tines from right to left and dip in water and press a second time from top to bottom. Make sure that the dough is lower in thickness than 1/2 inch and not under 1/4 an inch- it may take more than 2 pressings.

3. Even after the glaze is set, the surface of the cookies will still have a bit of stickiness to them, so do not stack.   
                              **LAST YEAR:Neopolitan Cheesecake**





 

Sunday, June 25, 2017

Passion Fruit Tart


The weather can have an effect on baking. I guess that is why some of the best and tastiest recipes are made in the wintertime. The only damage I can think of that the cold will do is maybe cause something to seize up more quickly than needed, such as when you are making fudge or candy. The heat and humidity, however, are more difficult opponents in the kitchen. These evil offspring of nature's seasons, unfortunately, sometimes make their home in Texas.

So when they come to stay in the summer, I have to start crossing things off my baking list. The first thing to eliminate is meringue. Now, this particular tart recipe calls for a topping of meringue, so I opted to do the stabilized whipped cream for the topping. Also, like all recipes you find on the net, this one had suggestions and comments. The one I took note of was that the passion fruit flavor was very subtle, so I increased the amount used in the recipe. Even though the end result was very tangy, the whipped cream topping worked to tone it down. The toasted bits of coconut on top was another suggestion that I implemented, that added some more texture to the dessert.

I used a standard shortcrust pastry recipe to make this 9-9 1/2 inch tart. The filling has to chill for at least 8 hours, so plan on this time if you decide to make this tart. The recipe below only represents the filling and topping with some tweaks. I have included a link back to the original recipe if you are looking for the additional instructions and ingredients for a pastry shell as well as meringue topping.

Passion Fruit Tart
adapted from Epicurious 

Ingredients
1 fully baked 9- 9 1/2 tart shell
1 cup thawed passion fruit puree
1 tbs cornstarch
3/4 cup plus 2 tbs sugar
1/8 tsp salt
1/2 cup or 1 stick of unsalted butter (cubed)
1/2 cup unsweetened coconut (toasted)
1 1/2 cups heavy cream
3 tbs whipped cream stabilizer

Fill the bowl of a stand mixer (with the whisk attachment) with the eggs and sugar and whisk until blended. Then sift the cornstarch into the mixture, add salt, and whisk again. Set aside.

Place a saucepan over medium heat and fill with the passion fruit. Remove from heat once it reaches a simmer stage and prior to boiling. Set aside and then go back to the egg mixture and turn the mixer up to medium. As the egg mixture is whisked, pour a slow, small stream of the hot passion fruit into egg batter. Continue whisking and slowly pouring until saucepan is empty.

Then take the bowl out of the mixer stand and pour liquid back into the saucepan. Place over medium heat and let cook, whisking constantly. As it cooks, add a few butter cubes and continue to whisk. Once cubes are melted and blended, repeat the process until all butter cubes are melted and incorporated into the mixture. The batter will need to be cooked and whisked until it reaches the consistency of pudding. This should take about 6-8 minutes. Watch the heat, filling is to come to a boil but is to be removed from heat at that time.

Once the filling is the right consistency, pour into a sieve placed over a heat proof bowl. Push filling through sieve. Once sieve is empty and bowl is full, cover the surface of the filling with waxed paper. Chill the mixture for at least 8 hours. You also can chill it overnight.

After chilling time is up, beat whipped cream until soft peaks form and then add the stabilizer and beat until thick and fluffy.  Remove passion fruit curd from the refrigerator and fill the tart with the curd. Spread out with a spatula until tart shell is evenly filled. Smooth out the top. Then top with the stabilized whipped cream and sprinkle the toasted coconut over the surface.

Refrigerate until ready to serve.
                                     **LAST YEAR: Chocolate Babka**