Streusel Topped Babka

I am a little late with this post, but this past week has been hectic.  I decided I would rather wait until I could post without being rushed.

Since the last few posts have been very rich and indulgent, I decided I would go with something lighter and more in the cake family for this week.  This particular recipe is for a breakfast or coffee cake.  The bread part made from a wonderful brioche dough.  Brioche loaves are a favorite around here just simply served with butter.

However, I have no aversion to the additions to this bread.  Cocoa, cinnamon, pecans and walnuts swirl through the middle of the dough.  They are actually made like cinnamon rolls but the swirled dough slices are put in a loaf pan and shaped slightly.  The rising and egg wash is what actually brings the dough slices together.  Also, if that was not enough to hold the loaf together, it has been topped with quite a bit streusel.

The slices of this cake went over well at work and actually drew out a few introductions from some of the people.  I am glad the recipe made 3 loaves. Please note that the dough has to rest overnight prior to baking, so plan in advance.

Streusel Topped Babka
adapted from Great Coffeecakes

Ingredients/Babka dough
3/4 cup sour cream
3 eggs
1/2 tsp vanilla extract
1/2 cup or 1 stick butter ( in between temp/consistency, not soft and not hard)
1/4 cup warm water
1/4 cup plus 1 tsp sugar
1 tbs and 1 1/2 tsp or 1 1/2 pkgs yeast
3/4 tsp salt
3 3/4 cup flour

Ingredients/Filling
3/4 cup pecans, chopped and toasted
1 cup chopped walnuts
1 1/2 tsp ground cinnamon
1/3 cup dark brown sugar (lightly packed)
2 tbs plain bread crumbs
1/3 cup sugar
2 tbs dutch process cocoa powder
1/2 cup very soft butter
1 large egg beaten with 2 tsp water for egg wash

Ingredients/Streusel
3 tbs finely chopped pecans or walnuts
1/4 tsp baking powder
1/4 tsp salt
1 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
6-7 tbs butter

To make the dough, warm a small bowl by rinsing in warm water.  Then fill with 1 tsp of sugar and warm water.  Sprinkle the yeast on top-do not stir.  Cover the bowl with a saucer and let sit for 2 minutes. After it sets, uncover and swirl the bowl.  Repeat again with the time being 2 minutes. Cover for an additional minute, then uncover and stir.  Cover for one last interval of 3 minutes for yeast to get bubbly and foamy.

Using a stand mixer, blend the flour, sugar and salt.  Once mixed, add the butter and run mixer on low for about 3 minutes.

Take out a separate bowl and blend sour cream, eggs and vanilla.  Then add the dissolved yeast.  Take this mixture and pour it into the butter flour blend in the stand mixer.  Turn the mixer on low and let run for about 3-4 minutes, stopping occasionally to scrape down sides of bowl.

Place the dough on a floured surface and knead a few times until it is no longer sticky.  Divide into 3 pieces and place each in a small plastic bag and seal.  There should be enough room in the bag to allow for dough to expand and rise.  Refrigerate overnight.

The next day. prepare 3 of the 8X3 3/4 inch loaf pans by brushing the interior with some of the butter.  Then place a strip of parchment 3 inches wide by 15 inches long in each pan, making sure the long length hangs outside of the long sides of each pan.  It should be like a cross. Also line a baking sheet (with a slight lip on it) with parchment paper.

To make the filling, stir together the cinnamon, cocoa, bread crumbs and both type of sugars.  Set aside. 

Take one piece of dough out of refrigerator.  Place on floured surface and knead a few times.  Add 1/3 of the pecans.  Knead them into the dough evenly until the dough is no longer sticky.  Roll the dough into a rectangle.  It should be 12 inches and parallel to the counter with the left and right sides measuring 9 inches.

Spread surface of the dough with 1/3 of the remaining butter, leaving a 1 1/2 border at the top of the 12 inch length.  Sprinkle top with  1//3 cup of the cinnamon cocoa blend, leaving the top border blank.  Sprinkle with 1/3 cup chopped walnuts.  Press filling slightly into the dough.  Brush the 1 1/2 inch border with the egg wash.

Starting with the long edge closest to you, roll the dough up toward the egg wash side.  Once a log has formed, pinch the egg wash edge against the log. After the initial roll up, roll a few more times on a floured board to tighten the dough and keep it sealed.  The log should be the same length as the original dough length of 12 inches.

Cut the log into eight pieces.  Then brush egg wash on the uncut outside dough of each piece, leaving one side without the egg wash to put up against the pan.  Place the pieces ,with the cut side down, in two rows of four going down the length of the pan.  Then push down slightly.  Also push from the sides inward to make it into a loaf mound.  Repeat the steps in this is paragraph as well as the 3 prior for the other two mounds of dough in the refrigerator. Once completed, cover each loaf with a clean towel and place in a warm area to rise.  Rising time should be about 1 to 1 1/2 hours.

To make the streusel place the butter in a small sauce pan over low heat until almost all is melted. Remove and let cool.   In another bowl, mix together all the rest of the ingredients.  Stir dry ingredients into melted butter.  Stir until mixture has coarse crumbs and can clump in your hand.

Let the mixture sit for about 10-15 minutes. Preheat the oven to 350 degrees.  Brush the tops of the loaves (that have completed rising) with egg wash and sprinkle the streusel on top. Place the loaf pans evenly on the parchment lined baking sheet and bake until done about 30-35 minutes.  Check at the mid point to make sure loaves are not browning to fast.  You can slow down browning process by placing foil over the areas that  are toasting too fast.

Remove pans and let loaves cool.  When cooled, lift out by using the parchment paper in pans.  Slice and serve.
                      **LAST YEAR: Renegade Cookies***

Cappuccino Torte

Since I have been baking things and bringing them to work there has been one person that has not been able to enjoy any of them and that is someone that is allergic to nuts.  There are tons of desserts with nuts but I had a hard time finding something without.  Most of them I ran across were very plain.  However, I ran across this particular delectable recipe that I could not pass up.

I changed the crust recipe to just a graham crust because the original did have nuts in it.  The recipe below does include the original for the crust.

The rich confection below is made up of two layers, one of fudgy chocolate and the other of a creamy cappuccino blend.  Then the torte is laden with whipped cream and grated chocolate.  This one is sure to impress family and friends.

Cappuccino Torte
adapted from Bon Appetit

Crust
5 tbs melted cooled butter
4 whole graham crackers
pinch of salt
1/4 cup of sugar
1/2 cup slivered almonds
1/2 cup chopped walnuts

Fudge Layer
1/2 cup or one stick unsalted butter, cut into 8 cubes at room temp
2 cups heavy whipping cream
1 lb of semi sweet chocolate ( finely chopped)
2 tbs light corn syrup

Cappuccino Buttercream Layer
1 tbs instant espresso powder
2 1/2 cups brown sugar, packed
4 oz unsweetened chocolate, chopped
1 tsp hot water
1/2 cup water
6 egg yolks
1 1/2 cups or 3 sticks butter, room temp

Coffee Whipped Cream
1 1/4 cups chilled whipping cream
1/2 tsp vanilla extract
2 tbs powdered sugar
2 tsp instant espresso powder
2 oz semisweet chocolate, grated

Prepare a 10 inch springform pan by buttering all the interior.  Preheat the oven to 350 degrees. Grind the graham crackers into a powder using a food processor.  Add the nuts, sugar and salt and pulse on and off until the mixture turns into coarse crumbs.  Put the butter in and continue to process until all is evenly distributed.

Press the mixture evenly into the bottom of the spring form pan. Bake for about 15 minutes or until edges start turn a darker hue.  Remove and let cool.  Turn off oven.

To make the first layer, which is the fudge layer,  pour cream in a heavy saucepan and let come to a boil. Then turn the temperature down low.  Mix in the chocolate until all is melted and smooth.  Remove from heat and stir in corn syrup.  Taking one cube of butter and stir.  Continue to add butter, one piece at a time until all is mixed in.  Remove from heat and let cool 20 min. Pour the fudge into the prepared pan and place in refrigerator to cool for 2 hours. After the two hours, start on the next layer.

In a small bowl, dissolve the espresso powder in the tsp of hot water.  Also, melt the unsweetened chocolate in a double boiler.  Set both aside.

For the cappuccino layer, place sugar and 1/2 cup of water in a heavy saucepan over low heat.  Stir until the sugar dissolves and avoid scraping sides of the pan.  Then turn the temperature up to medium and  let come to a boil for 2 minutes.  Remove from heat.

Using a stand mixer, beat the egg yolks at high speed for 3 minutes.  Yolks should be lighter in color and thicker than the original.  Leave the mixer running and pour a slow, steady stream of the sugar water into the egg yolks. Do not scrape sides of bowl.  Run mixer for about 12-15 minutes.  Then change to medium speed and add one tablespoon of butter.  Continue to mix as each single tablespoon is tossed into the batter one at a time.

With the mixer on low, stir in the espresso mixture as well as the melted chocolate until blended.

Take the torte from the refrigerator and pour the cappuccino layer on top.  Lay a piece of wax paper on top and refrigerate overnight.

The next morning, run a knife around the inside edge of the pan to loosen the torte.  Release the pan sides.  Place back in the fridge.

Prepare the coffee whipped cream by mixing 1 tbs of whipping cream into a bowl with the espresso powder and the vanilla extract. Stir until the powder dissolves.  Pour the rest of the cream into a separate bowl and beat for 30 seconds. Add the espresso mixture and powdered sugar.  Beat until it forms firm peaks.

Take torte out of the refrigerator and cover sides and surface with 2/3 of the whipping cream.  Press grated chocolate around the sides.  Then use the remaining whipped cream to pipe rosettes around the top edge.  Feel free to garnish the top with chocolate curls and/or chocolate covered coffee beans.
                           **LAST YEAR: Chocolate Yam Cake*

Bourbon Maple Bars

I have had this recipe tucked away for some time now.  It was actually one of the recipes I got when I first started in G+.   Since then I have pulled a couple more from the site.  The recipes are from Micheal Recchiuti, that has a lot of talent when it comes to confections.  His site has a lot to offer in the way of treats as well as recipes.

As far as this recipe, I am glad I found something a little bit upscale and unique in comparison to all the blondie and brownie recipes floating around out there.  The moist maple and bourbon cake along with the crunchy toasted walnuts turned out to be a pretty tasty bar.  The only change I made to the recipe was making 1/2 a batch more of the glaze.  The original recipe amount left too much of the bar showing through, so it was not enough in my opinion.  

Due to the fact it was late and I was unable to get in touch with Micheal prior to this post for permission to post the recipe details here, I have provided a direct link to his site for the recipe:
Dad's Bourbon Maple Bars

Outside of the fantastic recipes, I am thinking that I may splurge for Halloween and try some of his chocolate candy. However, for right now I am splurging on these maple bars!
                             **LAST YEAR: Chestnut Chocolate Muffins***

Strawberry Mousse with Joconde Cake

This particular week I felt the need to make something tasty, but be a new project as well.  The mood does not strike all the time, so I did take some time to decide.  This particular recipe has something called stencil paste. In this recipe a design is done on parchment and then a cake batter is spread over the top.

Since this was the first time dealing with this type of medium, I kept it very simple with the stripes.  I am sure with practice designs can become more intricate.  Also, the end result was actually three different assemblies from the same recipe.

Regarding the taste, I really did like the combo of the cold strawberry mousse with the chocolate almond cake.  The ratio of mousse to cake was just right.

Please be sure to read all the recipe completely before starting, especially the tips and notes.  One note is crucial to making your decision on the form of your dessert. If making round cakes, you will need 8 stainless steel 3 inch pastry rings.

Strawberry Mousse with Joconde Cake
adapted from the book Sprinkle Bakes

Ingredients/Chocolate stencil paste
1 1/2 tbs cocoa powder
1 cup confectioners sugar
1 cup flour
3 egg whites, room temp
4 tbs butter, room temp

Ingredients Joconde Sheet Cake
2 tbs melted butter
3 eggs
1 egg yolk
3 egg whites
1/4 cup sugar
3/4 cup confectioners sugar
1 cup almond flour
1/4 cup all purpose flour

Strawberry Mousse
1 1/4 cups heavy cream
2 cups strawberry puree
1/4 cup cold water
2 tbs unflavored powdered gelatin
3/4 cup sugar
8 extra whole strawberries for garnish

The stencil paste will need to be made first.  Prepare a jelly roll pan by greasing the interior and then lining with parchment.  Also, grease the face up side of the parchment.

Using a stand mixer, beat together the confectioners sugar with the butter.  Scrape down the sides occasionally and beat until it becomes smooth and creamy.  Then beat in the egg whites.  The batter may look lumpy at first, but continue to beat until the lumps disappear.

With a wooden spoon, fold in the flour and cocoa powder until just combined.  Take the paste and spread thinly over the parchment paper, covering all corners and sides.  Once all is spread evenly, take the tip of a spatula and remove long strips of chocolate, moving down the shortest length of the pan.  Clean the spatula after every stripe, before starting another.

Once all the stripes are complete, place  pan in the freezer. Then preheat the oven to 450 degrees

For the cake, fill a stand mixer bowl with whole eggs, egg yolk, confectioners sugar and both types of flour. Beat together until smooth, stopping a few times to scrape down the sides of the bowl. Set aside
when all is blended.

Fill another bowl with the egg whites and beat until they reach a foamy consistency.  Continue to beat, adding the sugar slowly.  The mixture should turn into a shiny meringue.  Fold this into the almond flour batter until no streaks remain.  Then stir in the melted butter.  Take care not to deflate the egg whites.

Take the pan out of freezer and smooth the batter on top of the stripes, making sure all is even.  Place in oven and bake until top springs back when lightly touched, which is about 5-8 minutes.  Put a sheet of parchment paper ( slightly longer than the jelly roll pan) on a flat, heat tolerant surface. Remove cake and let cool for 3 minutes and then invert onto parchment paper.  Remove top sheet of parchment and let cool completely.

For the strawberry mousse, start by sprinkling and mixing gelatin powder in a bowl with the cold water.  Let stand for about 5 minutes.  It will become spongy.  Set aside.

Blend the strawberry puree with the sugar.  Then heat the gelatin mixture in the microwave for 15 seconds.  Stir and then pour into the puree.  Let sit for 20 minutes to thicken.

While that is thickening, pour the whipping cream in a bowl and whip until thick and fluffy.  Give the puree a stir at the 20 minute mark.  Blend in 3 tbs of whipping cream. Then fold in the rest of the cream until pink hue is consistent throughout.

To assemble, place pastry rings on a flat plate and line with parchment paper.  Then cut cake strips that are the same inside diameter and about 1 1/2 inch wide.  Be sure to cut so stripes are parallel to the 1/1/2 inch width.  Line the inside of the rings with the cake, stripes facing outward.  Then fill with about 1/2 cup of mousse, which should bring it to a height of about 1/2 inch beyond top edge of cake.
Refrigerate for about an hour.

To serve place cake ring on a small plate, remove steel ring and parchment paper.  Then garnish with one sliced strawberry on top and serve immediately.

Tips and Notes:
1. Cake was not very flexible, so it broke upon trying to line the rings.  I pieced it around but it was more of a box. Based on that, I tried the assembly as a sandwich, which turned out quite nicely.  If I had to do over again, I would make entire sandwich cakes by making two pans of cake and putting mousse between the layers.
2. Getting the thick stencil paste on the parchment was a difficult task, the parchment slid around while I was trying to smooth it out.  This does take some patience.  Also, I used the handle straight end of a measuring spoon to scrape the chocolate off to make stripes.
3. My cake had more of a milky look to the chocolate stripes, next time for a darker contrast I may use a darker cocoa. The recipe never stated which to use.
4. If making sandwiches, leave a overhang of parchment when preparing the bottom layer of cake.  It will need to be lifted out and placed in a cool jelly roll pan instead of being inverted.  Then you can put the mousse on top.  Let set up in fridge before placing cake layer on top.  Then cut in squares, perhaps it can be frozen first before adding the top layer so there is a clean sharp cut.
                          **LAST YEAR: Cinnagrog Pie***

Chocolate Chunk Pumpkin Bread Pudding

I finally decided it was time to take advantage of all the fall flavors that are hitting the market right now.  I had pretty much narrowed down the choice between butternut squash or pumpkin.  However, once I landed on this particular recipe-the decision was made.

This dessert starts with pumpkin chocolate chip bread.  Once I made the bread, I had some serious thoughts about not moving forward with the bread pudding.  Luckily I have ample pumpkin left to make another loaf of bread.

The bread pudding really does have a deep spicy taste which goes quite well with the pumpkin and chocolate.   This is the first time I have used cayenne in a baked good but that little bit of heat in there turned out to be a bonus in this dessert.  This definitely delivered when it came to fall flavor and I can't wait to share this with some of my friends.

Chocolate Chunk Pumpkin Bread Pudding
adapted from Baked Elements

Ingredients/Chocolate Chunk Pumpkin Bread
2 eggs
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/2  tsp vanilla extract
3/4 cup plus 2 tbs pumpkin puree
2/3 cup water
6 oz dark chocolate (60-72% cacao)
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp grated nutmeg
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 1/2 cups plus 2 tbs flour
1 tbs melted butter

Ingredients/Pumpkin Custard
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground cayenne
1/2 tsp ground allspice
1/2 tsp grated nutmeg
1/2 tsp cinnamon
3 cups half and half (room temp)
4.5 oz of unsalted butter (1 stick plus 1tbs), melted and cooled
2 large eggs & 4 egg yolks
1 cup firmly packed dark brown sugar
1 tbs vanilla extract
1 3/4 cup pumpkin puree

For the chocolate chunk pumpkin bread, preheat the oven  to 350 degrees.  Using a pastry brush or paper towel, dip into melted butter and coat the inside of a a 9X5X3 inch loaf pan.  Then dust the inside with flour.

Sift together, into a large bowl, the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.

In another large bowl, mix together the pumpkin puree and the oil until completely blended.  Then stir in the sugar.  Add one egg and mix into the pumpkin batter.  Continue and add second egg, mixing after each addition.  Do the same for each egg then mix in the water and vanilla extract.  Lastly, stir in all the chocolate pieces.

Using a wooden spoon, mix all the sifted ingredients into the liquid batter.  Empty the batter into the prepared loaf pan and smooth the top.  Bake 65-85 minutes or until tester comes out clean, stopping and rotating pan half way through baking time.

Place pan on rack and let cool for 15 minutes.  Then invert loaf onto the rack and let cool completely. This should take about 45 minutes.

Once cooled, preheat the oven to 325 degrees.  Line a few baking sheets with parchment paper.

Cut the pumpkin loaf into 1 inch cubes.  Place each cube on the parchment paper, spacing evenly.  Let bake for 10 minutes.  Remove pan and turn cubes over and let bake an additional 10 minutes. Continue with the process until all cubes are toasted.  Let cubes sit and cool for about 20 minutes.

To make the custard, stir together the eggs, egg yolks and brown sugar until blended.  Mix in the half and half, pumpkin puree and only 5 tbs of the melted butter.  Once well combined, stir in the 5 different spices listed on the ingredient list as well as salt and vanilla extract.  Fold in all but one cup of toasted pumpkin bread cubes.  Let sit for 30 minutes, stirring at 10 minute intervals, to allow the bread cubes to absorb the custard.

During the last 10 minute interval, butter the inside of a 9X13 inch glass pan and preheat the oven to 325 degrees. Toss the reserved cup of the bread cubes into the remaining melted butter.  

Pour the custard mixture into the pan and make sure all the lumps are distributed evenly.  Then toss the buttered bread cubes on top.  Place pan in oven and bake until tester comes out clean, which should be about 45-55 minutes.

Remove and place pan on wire rack to cool for about 30 minutes, then serve warm.  For an extra special treat, you can top the dessert with whatever you prefer.  The recipe suggests: powdered sugar, whipped cream or caramel. Enjoy!
                         **LAST YEAR:Midnight Tropic Cupcakes**

Red Velvet Cake Roll

I have made many cakes but this would be the first time that I have actually made a cake roll.  My hesitation has always been that it would crack and the filling seep out.  However, when I read through this particular recipe, it stated that the compression of the roll would take care of the cracks- if any exisited.

Also, the blend of cake, fruit and cream quickly got my attention. In looking at my photo, I realize that the omission of the raspberries would have given it a more distinctive white swirl.  Since you cannot eat a perfect picture of food, I chose to include the raspberries and forgo the stunning picture.

There were a few methods/tips in the recipe that were new to me.  One was beating the egg before adding it to the batter.  The method of tenting the cake with foil while cooling is something I have never come across. It is a great way to keep the cake from drying out in the cooling process, so I will use this method on all layer cakes in the future.

Red Velvet Cake Roll
adapted from Baking for All Occassions

Ingredients/Cake

1 egg
1/2 cup milk
1 tsp vanilla extract
1 tsp apple cider or white vinegar
1 tbs liquid red food coloring
1/2 cup or 1 stick of butter plus 1 tbs, room temp
3/4 cup of sugar
1/2 tsp baking soda
1 cup of flour
2 tbs cocoa powder
1/8 tsp salt

Ingredients/ Filling
1/3 cup sifted powdered sugar
1 cup red raspberries
1/2 tsp almond extract
8 oz cream cheese, room temp
1/4 cup or 1/2 stick of butter
5 oz melted white chocolate (see tip below)

Optional for decorating
powdered sugar
red raspberries

Preheat the oven to 375 degrees.  The spray non stick spray in the center of a jelly roll pan (15 1/2 X 10 1/2).  Line with foil creating a 2 inch overhang on the short sides.  Then melt one tbs of butter and brush all of the inside with the melted butter.  Dust with flour and tap out excess.

Take a small bowl and whisk together the vanilla extract, milk and vinegar (or cider-whichever you are using).  Set aside.  Then lay out a sheet of wax paper and sift cocoa, flour, salt and baking soda onto the wax paper.

Fill the bowl of a stand mixer with the remaining 1/2 cup butter.  Beat for one minute until smooth and then increase the speed to medium.  As the mixer is running, slowly pour in the sugar.  Beat for about two minutes, scraping down the sides every 30 seconds.  Continue to beat and add the egg slowly.

On low speed, beat in 1/3 of the sifted ingredients, then 1/2 of the milk mixture.  Repeat the process and end with the last 1/3 of the flour mixture, occasionally scraping down sides of the bowl.  Then continue to beat and add the food coloring.  Once all is an even hue, spread batter into the prepared pan.

Bake until cake springs back when lightly touched, this should take about 10 minutes.  Place pan on a rack and run a knife around the two long sides if needed.  Then take out of the pan using the excess foil on the sides and place on rack. Let cool for 45 minutes before assembly.

While the cake is cooling, prepare the filling.  Place the cream cheese in the bowl of a stand mixer and beat until smooth and creamy.  Then add 1/2 of the white chocolate and beat for 30 seconds. Scrape down the sides and then add the rest and beat for another 30 seconds.  Add the butter,  powdered sugar and almond extract and continue to beat until it has a smooth and creamy consistency.

The  length of the cake should run from the left to the right.Using a small offset spatula or a knife,  smooth 1 cup and 2 tbs (you will have a small amount remaining) of the filling over the cake.  Leave a half inch border on the top edge of the length of the cake. 

Then place raspberries randomly along the length of the cake.  Take the edge of the cake closest to you and roll it over.  Using the aid of the foil (the cake will stick to your hands) roll the cake into a log.  Then place it on the bottom third of a 24 inch long piece of parchment paper.  Fold the paper over the top of the roll and use a baking sheet at a 45 degree angle over the top.  Pull on the parchment and push down with the baking sheet.  This will help compress the cake and also get rid of any cracks that may have formed. 

Then lift the aluminum covered cake log and place it, seam down, on a clean sheet of wax paper. Place on baking sheet and refrigerate for 30 minutes to an hour before serving.  Lift out of foil and if using, sprinkle with powdered sugar.  Cut into 1/2 inch thick slices and serve with raspberries on the side.

Tips and notes:
1. Use good quality white chocolate and be careful when melting. The water in the double boiler should not exceed 110 degrees or the chocolate will seize and form lumps.  The smaller you chop the chocolate the easier it should melt.  Let the chocolate start to melt on its own without stirring.  Then remove from bottom double boiler pan and stir, the residual heat will help finish the melting process.  If your chocolate seizes, there is no recovery.

2. I have found that chilling the cake for 2 hours creates a more stable filling.

3. Using whole raspberries does give quite a juicy pop to the cake when you bite into it, however, halving them may help your rolling process go smoother. 
                               **LAST YEAR: Banana Crunch Cookies***

Rum Raisin Almond Tart

The other day I had a craving for Rum Raisin ice cream.  I am not a big fan of raisins but for some reason I really like the ice cream.  Off I went to the store to get some to squelch the craving. Nowhere to be found, so I asked around.  No one had ever heard of the stuff.  You would have thought I was asking for a piece of the moon with sprinkles on top!

Now I had to head back home, still carrying the same craving as I had started with.  Well, that just would not do.  So I went about looking for recipes and landed on this particular one.  It was not ice cream, but it sure did get rid of the craving.  Also, it had just enough raisins to add some flavor but not be overwhelming.

To me, the recipe is really something unique.  It is almost like a almond pie but with an occasional pop of flavor from the rum soaked raisins.  Also, the sweet pastry dough could just as well be sugar cookie batter.  The recipe does have a few components. Yet once those are made, the dessert comes together quickly and easily. The first component does require that this recipe should be started the night before to serve the next day.

Rum Raisin Almond Tart
adapted from Simply Sensational Desserts

Sweet Tart Dough (actually enough for two tarts)
9 tbs butter, softened
1 3/4 cup flour
pinch of salt
1 cup plus 1 tbs powdered sugar
1 large egg

Almond Cream Filling
1/2 cup golden raisins
1/4 cup dark rum
1 1/4 cup sugar
2 cups slivered almonds
1 cup and 1 tbs butter, softened
1 egg yolk
2 large eggs
1 tbs flour

Topping
1/3 cup apricot preserves
2 tbs rum
3 tbs powdered sugar
1 tsp water

Place the raisins and 1/4 cup rum in a bowl and cover with plastic wrap.  Let soak overnight.

The next day, start on the dough by placing sugar, flour and salt in a sifter.  Sift ingredients into a medium size bowl and set aside.  Take out a food processor and fill with the butter.  Process butter for about 20 seconds or until smooth.  Pour in the sifted ingredients and add the egg.  Process mixture again until it turns into a dough and lumps up into a ball inside the bowl.  Divide the dough in half and flatten each into a disk.  Cover in plastic wrap and place in fridge to chill for 2 hours.

During the chilling time, the filling can be prepared.  Use the food processor again, grind the almonds with 1/4 cup of sugar.  It should take about a minute to grind the almonds into fine bits. Set aside.

Fill a bowl of a stand mixer with the remaining cup of sugar and add the butter.  Beat for about one minute on high.  Pour in the ground almonds and beat for another minute on low.  Then add the egg yolk and beat for 30 seconds.  Repeat the same process for each egg.  After this, beat the mixture for 3 more minutes and scrape down sides of bowl at one minute intervals.   Lastly, sprinkle the flour on top of the batter and use a wooden spoon to fold it in.  Once all is blended, cover with plastic wrap and place in refrigerator until ready to use.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.  After the dough has chilled, take out one disc and roll out on a floured surface. You can seal and freeze the other dough disk for future use. The rolled disk should be 1/8 inch thick and the size of a 10X20 inch rectangle. Using a 9 inch tart ring or 9 inch ring from a springform pan, place on the dough and cut around to form a circle.  Make two circles.  Place one on a baking sheet by itself.  Place the ring on the other baking sheet and put the dough circle inside the bottom.

Take the almond cream mixture from the fridge.  Then drain the raisins from the rum and fold the raisins into the almond cream batter. Spoon the mixture into the dough lined ring and smooth the top so all is even.

Place baking sheet with dough disk on top rack in oven and tart filled one on the next lower rack.  Once the dough disk has a golden brown edge, it is done baking.  This should take about 15-17 minutes.  Remove and place pan on cooling rack.  The tart round should continue to bake until tester comes out clean.  This should take 18-20 minutes.  Remove from oven and place it on a cooling rack as well.

Brush the two tablespoons of rum over the top with a pastry brush while still hot out of the oven.  Then take the apricot preserves and microwave for 20-30 seconds.  Remove and pour into a sieve placed over a small bowl.  Use the pastry brush again and brush the strained apricot over the top of the tart.

Place the plain tart round over the top.  Should it not fit correctly into the pan, shave the edges with a paring knife until it fits inside the pan on top of the tart.

Sift the powdered sugar into a small bowl and add the water, mixing until all is smooth.  In order to get the correct consistency, you may have to add additional water.  Pour glaze over the top of the tart and smooth out evenly by using the back of a spoon.  Then  place back in the oven for about 5 minutes.  This should result in an opaque center and clear edges on the top.

Cool and remove the tart ring when ready to cut and serve.
                                  **LAST YEAR: B52 Cookies***

Peach Tarte Tatin & Lemon Ice Cream

Recently I was struck by the fact that I have nearly missed out on peach season.  They are almost gone at the market and I have not made a thing with them.  That is until now.

Thumbing through some magazines I landed on a recipe for Peach Tarte Tatins.  What really got my interest was the fact that the recipe was so easy to put together and that they were made in individual servings.

These little desserts are a great alternative to a big pie.  The layers all come together for something tasty and unique.  The base is puff pastry, then it has a caramelized peach sitting atop of it. To create t those layers, the assembly is the opposite in a ramekin because the dessert is inverted onto a plate.

While they are satisfying enough by themselves, a dollop of ice cream makes them even better.  Vanilla a la mode may be tradition, but the dessert really pops with a homemade lemon ice cream topping.  The complimentary flavor blend really does make you question the traditional.

The equipment needed to make the complete dessert  is 8 ramekins that hold 3/4 cup and an ice cream maker. It is best to prepare the ice cream the day before, the recipe makes about 6 cups.

Lemon Ice Cream
adapted from Bon Appetit

Ingredients
8 egg yolks
5 tbs fresh lemon juice
1 tbs lemon zest (packed)
1 cup whole milk
1 1/4 cup sugar (divided)
3 cups heavy whipping cream

Fill a large saucepan with 1 cup sugar, whipping cream, lemon zest and milk.  Place over medium heat and stir.  The mixture should come to a simmer and the sugar dissolve. One it reaches that point, remove from heat.

In a medium heatproof bowl add egg yolks, remaining 1/4 cup of sugar and lemon juice.  Whisk until blended.  Take the saucepan of warm cream mixture and pour a slow stream into the egg yolks and stir together.

Pour custard back into saucepan and place over medium heat.  Let mixture cook, while stirring constantly.  The custard should become thicker and reach a temperature of about 170 to 175 degrees. This process should take about 5 minutes.  Take caution to make sure the mixture does not boil.

Pour custard into a heat proof bowl and cover with plastic wrap.  Chill in refrigerator for 3 hours. Then pour into a ice cream maker and follow manufacturers instructions.  Place ice cream in a bowl and cover and freeze until firm.

Peach Tarte Tatins
adapted from Bon Appetit
Ingredients
1 17.3  oz package of puff pastry (thawed)
1 cup sugar, plus 2 tbs
4 ripe peaches, peeled, halved and pitted
1/4 cup water
1 egg yolk beaten with 1 tsp water for glaze
6 tbs butter

Put sugar and water in a saucepan and place over medium heat.  Stir mixture until all the sugar has dissolved.  Prepare a cup of water along with a pastry brush to occasionally wash down the sides of the mixture from the pan while it cooks.  Increase the heat and let mixture boil without stirring.  In about 7-10 minutes, it will turn a deep amber color.  Remove from heat and add the butter. Wait a few minutes for the butter to melt.

Place pan back on low heat and stir, making sure all the caramel chunks dissolve.  Once the correct consistency, pour caramel in equal increments into each of the 8 ramekins.  The place 1 peach half on top of the caramel, with cut side facing up. Complete the process until all peach halves are in the ramekins.  Set ramekins aside.

Preheat the oven to 400 degrees.  Then take out puff pastry and cut into 8 rounds that are the same diameter as the ramekins.  Put one round on top of each of the peach halves and tuck in the edges.

Brush the dough tops with egg glaze and sprinkle some sugar on top.  Place ramekins on a rimmed baking sheet, spacing evenly.  Put in oven and bake about 25 minutes.  Pastry should have a golden color when done. 

Remove pan from oven when done. Using oven mitts, invert each ramekin onto a dessert plate.  Let cool for about 10 minutes.  Then top with a scoop of ice cream and serve.
                         **LAST YEAR: Cranberry Invasion Cake**

Apple Butterscotch Bundt Cake

Well the Texas weather has finally cooled down, giving me thoughts about all the fall baking that is coming up and the great holidays.

This particular cake is a tasty way to welcome fall.  Anything that has cinnamon and nutmeg does the trick for me every time.  Not only does this cake have spices but also walnuts and apples, which add great taste and texture.

It is not difficult to make and does not require a lot of fancy ingredients, so it is a perfect recipe to go to when you are in a bind for time.

In my mind, bundt cakes have such great flavor that they really do not require any icing.  While I did not make the icing as stated in the recipe below, I did use a caramel drizzle. I will be serving the cake with the drizzle on the side, so people can make their own choice.  Some of the crowd is dieting and some have a big sweet tooth, so I think this was a good solution.

Apple Butterscotch Bundt Cake
adapted from Cake Simple

Ingredients/ Cake
1 cup chopped, toasted walnuts
4 cups chopped and peeled apples (I used Granny Smith)
1 1/2 cups canola oil
3 eggs
2 tsp vanilla extract
1 cup granulated sugar
1/2 cup light brown sugar (packed)
3 cups flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt

Ingredients/ Butterscotch Icing
1 cup confectioners sugar
1/2 cup packed brown sugar
1/3 cup heavy cream
1/4 cup or 1/2 stick of butter /cut into small cubes
1/4 tsp salt

Prepare a 12 cup bundt pan by greasing the inside with melted butter, you can use a pastry brush or dip a paper towel into the butter and coating the pan.  Then dust the interior with flour and tap out the excess.  Set aside and preheat the oven to 375 degrees.

Sift together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Then fill the bowl of a stand mixer with the canola oil and both sugars.  Using the whisk attachment, blend for 30 seconds on medium speed.  Add one egg and whisk for another 30 seconds.  Continue with the same process for each egg addition.  Once all the eggs are blended, whisk in the vanilla extract.

Add the sifted ingredient to the batter and stir with a wooden spoon until no dry streaks remain.  Then add the walnuts and apples, folding in until all is evenly distributed.

Then spoon batter evenly into prepared bundt pan.  Place pan in oven and bake until tester comes out clean.  With my oven it took about 55 minutes.  The recommended baking time with the recipe is one hour and 15 minutes.  Remove cake from oven and place on a wire rack.  Let cool for 20 minutes and then invert cake onto rack and let cool completely before icing.

For the icing, fill a saucepan with the heavy cream, brown sugar, butter and salt.  Place pan over medium low heat and let cook, stirring constantly.  When the sugar and salt have completely dissolved, remove pan from heat and let cool.   Once mixture reaches room temperature, sift the confectioners sugar over the top, then whisk until smooth.

Take the icing and drizzle over the top of the cake, now it is ready to serve!
                    **LAST YEAR: Big Brahman Rolls** 

Trucker Cookies

The best thing about cookies is that no one ever complains that there are too many add ins.  I can't even imagine anyone saying: "There is too many chocolate chips in these cookies..".  Based on that there are so many varieties out there-the possibilities are endless.

Due to the age of this recipe I am unable to link directly back to it.  Actually if you search on "trucker" cookie in the net it pulls up several different recipes, so the name is far from being unique.

Along with all the tasty add ins, I think that grains in a cookie does add a little touch of healthiness as well as texture.  These particular cookies actually have rice crispies in the batter along with the oats. The recipe also calls for butter flavored crisco.  I rarely use this ingredient, but it does seem to give the cookie batter an extra rich flavor.

These cookies prove to be a pretty tasty snack for all ages, so do not just limit them to the kids lunchboxes!   Another benefit is that they do not require a lot of time in the kitchen to make. This recipe makes about 4 dozen cookies.

Trucker Cookies
adapted from  Newlyweds-blog.com

Ingredients
1 cup chocolate chips
1 cup chopped pecans or walnuts
1 cup shredded sweet coconut
1 tbs milk
2 large eggs
1 1/2 tsp vanilla extract
1 cup butter flavored shortening
1 cup Rice Krispies cereal
2 1/2 cups rolled oats
1 cup light brown sugar (packed)
1 cup white sugar
1 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt

Preheat the oven to 350 degrees.  Prepare pans by lining with parchment paper or greasing lightly.

Sift together the baking soda, salt and flour.  Set aside.  In a large mixing bowl, cream together the shortening with the two sugars.  Once it reaches a fluffy consistency, beat in each egg.  Then add the milk and vanilla extract.  Beat again until all ingredients are thoroughly blended.

Using a wooden spoon, mix in the rice krispies and rolled oats.  Then stir in the sifted ingredients. Once no more dry streaks remain, fold in the chocolate chips, nuts and coconut.

Place tablespoon sized scoops of batter onto baking sheet, spacing about 1 inch apart.  Bake cookies for about 10-12 minutes or until the edges have turned golden and toasty.  Remove from oven and place baking sheet on rack to cool.  After 2 minutes, transfer cookies to rack to finish cooling.
                        **LAST YEAR: Harvest Spice Bites**

Banana Whipped Cream Pie

I was looking for a cream pie recipe and this particular one caught my eye.  Mainly it was the assembly of the custard with the layers of banana slices dipped in syrup.  However, the recipe makes for a tall deep dish pie.  Since I did not have a deep dish pie pan and I was not too keen on 6 inches of whipped cream on the pie, I opted to reduce the whipped cream topping to half.  The recipe below reflects 3/4 of the original amount stated for the whipped cream topping.  Also I used 5 bananas instead of the suggested 8.

For anyone that likes bananas, this pie is definitely for you.  The flavors and textures come together in one great piece of pie. With the fluffy whipped cream, syrupy layers of bananas, rich custard and flaky crust you would think this came directly from a bakery.

Banana Whipped Cream Pie
adapted from Juniors Dessert Cookbook

Ingredients
1 fully baked 9 inch pie crust
2 tbs butter
1tbs vanilla extract
1 tsp banana extract
1 1/4 cups whole milk
2 cups heavy whipping cream
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 tbs flour

Ingredients/Banana layer and topping
4 tbs and 1 1/2 tsp  confectioners sugar
3 cups whipping cream
1/2 plus 1/4 tsp cream of tartar
3 tsp vanilla extract
2 cups sugar
1 cup water
5 bananas

Start with making the banana custard. In a small bowl sift the cornstarch and flour together.  Then whisk in the sugar and the salt.  Set aside.

Place a saucepan over medium high heat and fill with cream and milk.  Heat until simmer, when small bubbles appear on the outer edge of the liquid.  Then remove from heat.

Using a stand mixer, beat egg yolks for 1 minute on high.  Then add the flour mixture and beat for and additional 3 minutes.  Change to low speed and pour in 1 cup of cream milk blend and beat for 30 seconds.  Then empty ingredients into the saucepan that contains the remaining cream/milk mixture.  Cook, stirring constantly until the liquid turns to a thick custard.  Remove from heat and stir in butter and both extracts.

Pour into a heatproof container and place plastic over the surface of the custard.  Refrigerate for about one hour.  Custard should be thick but not set.

In the meatime, the bananas need to be prepared.  Fill a saucepan with the sugar and water.  Then boil the mixture until it transforms into a syrup.  Then remove from heat.  Take 4 bananas and slice them about 1/2 inch thick.  Using a fork, dip each slice into the syrup and set the slice on a paper towel to cool.  Continue until all the rounds have been dipped.  For the  other banana, slice in half horizontally or lengthwise. Place a cooling rack over a piece of waxed paper.  Dip the long slices in the syrup and place on rack to drain.

To make the topping, place the cream in a bowl and whip on high for 2 minutes.  In a small bowl, mix together the cream of tartar and the confectioners sugar.  Then turn on the mixer again to beat the cream and add the tartar/sugar mixture.  Lastly, add the vanilla and continue to beat.  It should fluff up to be smooth and still flow some.  Over beating will cause it to curdle.

Fold 1 cup of the cream into the custard.  Put the filling in the pie shell, smoothing the surface to where it is even. Cover the custard with a layer of whipped cream, about 1/4 to 1/8 inch thick. Then place the small slices of bananas on top in circles from outside in. Chill the pie for about 2 hours to set .

After chilling, pipe the cream with sweeping swirls, going around from the outer edge to the center. When finished swirling, all the bananas should be covered and the whipped cream about 2 inches high.  Cut the long slices of the bananas in half and place them vertically from the top to the crust edge of the pie.  Think of it like a tee-pee.

Refrigerate again for about 2 hours before serving.  The pie is best served the same day but can be leftover for 1 day and served as well. Do not freeze.
                              **LAST YEAR:Chocolate Parthenons**

Delicious Recall #3::Chocolate Italian Wedding Cupcakes

This is another item which has that wonderful trio of flavors that I find hard to resist.  There is one method in this recipe that I will be using more than once.  It is the toasting of the pecans with the coconut.  I always have issues when toasting coconut, having some pieces remain white while others burn.  I am not sure if it is the mixture of the nuts or the measurement that causes the toasting to be more even.

The cupcakes do offer a lot of texture to the bite with having both pecans and coconut in them.  Also, the frosting has an unusual tang to it since it is made with sour cream.  The tang goes well with the dark chocolate..

This particular recipe had some additional suggestions for preparation, so be sure to read the tips at the end. This recipe makes 2 dz cupcakes.

Chocolate Italian Wedding Cakes
adapted from Evil Shenanigans

Ingredients/Cake
1/2 cup buttermilk
1/2 cup butter
1.5 oz unsweetened chocolate (melted & cooled)
1 tsp vanilla
3 eggs (yolks separated from whites)
1/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp baking powder

1 2/3 cup flour
3 tbs dutch processed cocoa
2 tbs crushed cocoa nibs
1/2 cup shredded sweetened coconut
1/3 cup finely chopped pecans
1/2 cup sugar
1/2 cup light brown sugar (packed)

Ingredients/Frosting
1/2 cup sour cream
1/4 cup butter
1 tsp vanilla
1 cup semi-sweet choc chips
1 cup shredded sweetened coconut
1/2 cup finely chopped pecans
3 cups powdered sugar

For the cupcakes, grease the top edge of the cavities of two 1 dozen cupcake pans.  Line with paper liners and preheat the oven to 350 degrees.

Cream together the butter and both sugars until smooth.  Then add the melted chocolate along with the egg yolks.  Stir until all is smooth. Set aside.

In another bowl, sift together the five dry ingredients listed after the eggs on the ingredient list. Using a wooden spoon, fold 1/3 of the sifted ingredients into the batter.  Then stir in 1/4 cup of buttermilk.
Repeat that process and add the last 1/3 of the flour mixture, stirring until no dry streaks remain.

Add the cocoa nibs, vanilla, coconut and pecans and mix until evenly distributed.

Pour the egg whites into a medium size bowl and beat with mixer until stiff peaks form.  Fold in 1/2 of the egg whites to the chocolate batter, mixing so no white streaks show.  Repeat that process.

Using a spoon or ice cream scoop, fill the cupcake cavities with the batter.  All 24 should be filled equally.  Also make sure that the batter is even so they will bake even. Bake for 12-15 minutes, rotating pans at the halfway mark.  Doneness is indicated by the cupcake springing back when lightly pressed in the center.  Cool cupcakes in pan for 5 minutes and then transfer to rack to finish cooling.

As the cupcakes are cooling, prepare the frosting.  The oven will be left on 350 for the frosting as well.  Mix the coconut and pecans together.  Then spread evenly on a baking sheet.  Place in oven and bake for 5 minutes.  Remove, stir and place pan back in oven for an additional 5 minutes.  The mixture should be a golden brown when done.  Let coconut mixuture cool to room temperature before using.  Take 1/3 cup of the  mixture and set aside.

Place chocolate chips in a microwave safe bowl.  Slice butter into 1/4 inch thickness and place slices on top of the chocolate chips.  Microwave for 30 seconds and stir.  Then microwave at 15 second intervals, stirring after each internal until it is all melted and blended smoothly.  Let cool for 5 minutes before using. Transfer the mixture to a larger bowl.

Stir in the sour cream and vanilla until smooth.  Then sift 1 cup of powdered sugar into the chocolate frosting and stir.  Repeat with another cup of the powdered sugar.  There is now 1 cup of powdered sugar left, but you will gradually add and mix it into the frosting until you reach the desired consistency.  Keep in mind that the frosting will thicken upon standing, so gauge the amount of powdered sugar according to preference.  Stir in all but the 1/3 reserved mixture of coconut and pecans.

Put the frosting on the cupcakes, either with a knife or piping method.  Then sprinkle with the reserved coconut/pecan mixture. 

Tips and Notes:
1. since the frosting has coconut and nuts in it,  should you chose to pipe it make sure it is a large tip.
2. In addition to the 1/3 reserved coconut/nut mixture for sprinkling on top, I made another half batch because I found that pressing the cupcake upside down into the topping had better adhesion.
3. you can make this into a cake with two 8 inch round pans, just double the frosting amount.
4. For extra flavor, you can soak the cupcakes lightly with white rum.  2 or 3 tbs should be enough.
              **LAST YEAR: Tequila Sunrise Bars**
 

Strawberry Shortcakes

Well, at long last,  here is the follow up in which the scones I made last week get incorporated into a tasty dessert.

I know that all of you have had strawberry shortcake a time or two, but this particular recipe I found to be a new version of and old classic.  First is a base of a sweet scone with chunks of almonds baked in.  Then you have the chocolate which really makes the dessert extra special.  The uniqueness to the chocolate ganache can be attributed to orange pekoe tea as well as Grand Marnier.  Also, shortcake is not shortcake without fluffy whipped cream.

Put all that together with some sweet strawberries and you have a pretty awesome combination.  A bite with a burst of strawberry juice and the rich, slightly orangey flavored chocolate enveloped in whipped cream was enough to win me over.

The good thing about this dessert is that you really have more than just one plating if you make all the components.  The scones are great on their own.  Should you not want to make the scones, break out two bowls, one with the whipped cream and one with the ganache and start dipping your strawberries! Also, feel free to put your own spin on this, such as passing on the tea and adding Amaretto and chopped almonds to the ganache. This recipe makes 8-10 shortcakes.

Strawberry Shortcakes
adapted from Dessert Circus at Home

Ingredients
8-10 Almond Breakfast scones (for recipe click here)
2 tbs of Grand Marnier
1 1/3 cups heavy cream (for ganache)
3 tbs orange pekoe tea
11 oz of bittersweet chocolate (chopped fine)
about 3 cups fresh strawberries
2 cups heavy cream (for whipped cream)
1/4 cup powdered sugar

Prepare your scones as directed in the recipe and let cool completely.  Then slice each into 2 layers.  Set aside.

To make the ganache, heat 1 1/3 cups of whipped cream with the tea in a small saucepan.  Stir and let the mixture cook until small bubbles form around the edge of the pan. Remove from heat. Put the chopped chocolate in a medium size bowl.   Place a sieve over the bowl and pour in the cream/tea mixture.  Let the ingredients set for about 30 seconds and then stir until smooth and the chocolate is well blended with the cream.  You should have a thick, shiny and smooth ganache.  Add the Grand Marnier and mix until incorporated.  Cover with plastic wrap and let cool for at least 4 hours at room temperature.  Once the mixture has reached the consistency of a thick frosting, is is ready to use.

Then hull and halve the strawberries and place in a bowl.  Cover and refrigerate until ready to use.

For the whipped cream,  mix the 2 cups of heavy cream with the powdered sugar.  Then beat with an electric mixer on medium speed until thick and fluffy.  Take a pastry bag with a 1/2 inch star tip at the end and fill it with the whipped cream.

Place the bottom half of each scone on a plate. Spread ganache over the bottom halves, making a 1/4 inch layer. Then cover the ganache with a layer of strawberry halves. Top the halves with the whipped cream and cover with the top half of the scones.  Pipe a swirl of whipped cream on top and  lightly press 2 strawberry halves in the whipped cream.  Now it is ready to serve!

Tips and notes
1. If you are short on time you can cool the ganache by placing it in the fridge, check it periodically for the right consistency.  Mine took about 45 minutes to set up.
2. I put my chocolate bars in a food processor fitted with a grating blade, this aids in getting the chocolate to melt quickly and smoothly.

                        **LAST YEAR: Blue Cheese Crisps
  
  

Almond Breakfast Scones

This post is part one of two.  This part is the base for an upcoming dessert I have planned.  However, do not let that make you wait, these scones do make for a great breakfast.

There are many different types of scones but I would say that these fall into a sweet bread category.  They are moist and have a crunch of almonds.  As you can see in the picture, I do like my scones very toasty.  Any type of bread or pastry, I think is much better with a toasty crust.

So, if you are looking for something sweet but are not quite up to the sugar high from a donut, these would surely hit the spot. This recipe makes 30 scones, about 2 1/4 inches.  Or if making the dessert to follow, it makes 8-10 that are 4 inches in diameter.

Almond Breakfast Scones
adapted from Dessert Circus at Home
Ingredients
1 cup blanched chopped almonds
3/4 cup golden raisins (optional I did not include)
3 tbs and 1 tsp baking powder
generous 1/2 cup of sugar
2 tsp salt
3 1/2 cups of heavy cream
4 cups bread flour
1 1/2 cups cake flour
1 egg mixed with 1 tsp water (for egg wash)

Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.

Sift together flours, baking powder and salt.  Mix in sugar and pour in heavy cream.  Using a wooden spoon, mix together until a dough is formed.  Add the almonds and the raisins (optional) and stir.  Once everything is evenly distributed through the batter, turn dough onto a lightly floured surface.

Knead for one minute until the dough is smooth.  Be careful not to overwork the dough, or it will shrink up during baking.  Using a floured rolling pin, roll out the dough into a rectangle that is 1/2 an inch thick.    Cut out scones using a 2 1/4 inch cutter for regular scones and a 4 inch cutter for dessert preparation. Continue to cut out the scones, re-rolling and cutting the remaining scraps until all dough is cut out.  Place on baking sheets about 1 inch apart.

Using a pastry brush, brush the surface of the scones with the egg wash. Place pans in oven and bake for about 15 minutes for the smaller and 20 minutes for the larger scones , rotating and changing racks halfway in between baking time.  Remove from oven and transfer scones to rack to completely cool.
                       **LAST YEAR: Pink Squirrel Cheesecake** 

Juniors Triple the Fudge Brownies

A friend of mine recently had her 19th birthday and I had asked her what she wanted and the reply was brownies.  I had made a big batch, so there was plenty to go round.  They were well received by the whole crowd.  Even someone commented that they would have to take them home first and count all the nuts in them before anyone else can have them. I think I saw them scooping up on their fifth piece later that day, with no shame in admitting that they would not be sharing any pieces!

I would say after trying one of these rich and fudgy brownies, they even had me shamelessly reaching for a second piece.  The thickness as well as the layer of chocolate chips in the center really makes these perfect for the chocoholic in all of us.  These days it is hard to consider a plain brownie. The without nuts and without chocolate chips version does nothing but make me recall the word bland.

I have included the frosting recipe here, but I did not include these in the batch I made.  Considering it makes 6 cups to put on 24 brownies that are 2 1/2 inch square by 1 1/2 inch high, I did not want to induce anyone into a sugar coma.  Just by looking at the list of ingredients for the brownies, you can make a good determination about if you need to move on with the 1/2 inch layer of frosting on top.

Juniors Triple the Fudge Brownies
adapted from Juniors Dessert Cookbook

Ingredients/ Brownies
12 oz of mini semisweet chocolate chips
10 oz of bittersweet chocolate (at least 60% cacao)
4 cups coarsely chopped walnuts
2 tbs of vanilla extract
9 eggs
1 lb butter
4 cups sugar
2 tsp salt
3 1/4 cup of flour

Ingredients/Fudge Frosting
1 cup or 2 sticks of butter
1/4 cup vegetable shortening
1 tbs vanilla extract
3-4 tbs heavy whipping cream
2 tbs dark corn syrup
10 oz bittersweet chocolate (melted in double boiler)
1/4 tsp salt
4 cups or 1 lb confectioners sugar
1 tbs dark cocoa powder
whole pecans (optional)

Prepare two 8 or 9 inch square baking pans by buttering the insides.  Then line the bottom and two sides of the pans with parchment, leaving an overhang on the two sides.  Butter the face up sides and bottom of the parchment paper.  Preheat the oven to 325 degrees.

Place the butter and the chocolate in a large heavy saucepan and place over low heat.  Using a wooden spoon, stir until all chocolate and butter is melted and smooth.  Remove from heat to cool slightly.

In another bowl, sift together the flour and salt.  Set aside.  Place all eggs in the bowl of a stand mixer and beat with wire whisk blade for 3 minutes on high.  The eggs will turn a light yellow and thicken.  Keep the mixer running and add the sugar.  Once blended, turn the speed down to low and add the butter/chocolate mixer and beat until smooth.  Then add the vanilla extract.

Unhook bowl from mixer and take wisk blade out.  Pour in flour and mix with a wooden spoon until no dry streaks remain.  Then fold in walnuts until evenly mixed into batter.

Pour 1/4 of the batter into one pan and tilt pan until evenly spread.  Do the same with the second pan. Take the bag of mini chocolate chips and sprinkle them evenly over the batter in each of the pans.  Layer each pan again with 1/2 of the remaining batter.

Place in oven and bake for about 40-50 minutes, depending on the size of the pan.  Brownies are done when they are almost set in the center.  A tester should come out moist with some batter still clinging to it. Remove pans and place on rack to cool for about 1 hour.

Then run a knife down the two unlined sides of the brownies. Invert the pans and peel off the parchment.  Then invert onto cutting board to completely cool.

For the frosting, place the butter and shortening in the bowl of a stand mixer.  Cream together with the mixer on high for about 3 minutes.  After each minute, stop and scrape down the sides of the bowl.  Continue to beat and add the vanilla, cocoa and corn syrup.  Once blended, add the melted chocolate.

Sift together the salt and confectioners sugar in another bowl.

After the chocolate is evenly distributed into the batter, turn the mixer down to low.  Pour in 2 cups of sifted ingredients and beat on low until no dry streaks remain.  Add the rest of the sifted ingredients and blend.  Once smooth, beat in 2 tbs of cream for 3 minutes on high.  Continue to add the cream and beat until desired consistency is achieved.  Frosting should become very airy with a rich chocolate color.  Spread on cooled brownies.  Refrigerate for 1 hour so the frosting can set.

Then, if you prefer, top with one pecan half, rounded side up.  Press slightly into the frosting. Cut into squares with a serrated knife and serve.

Tips & Notes:
1. Like with most brownies, you want to avoid overbaking.
2. It is important that you divide the batter equally to make sure there is coverage of the chocolate chips.
3. For the top layer of the batter, it is best to spoon it on top and then smooth, that way there is less of a chance of shifting the chocolate chip layer.
4. I used two 8 inch square pans to achieve the thickness as shown in the picture.
                                  **LAST YEAR: Ivory Monkey Parfait**

Pineapple Polenta Cake

I have made a few recipes with pineapple.  However, I have always used canned and as we all know, fresh cut pineapple is more flavorful and juicy. So, after seeing fresh pineapple at the grocers, I could not resist buying some.

I am still perusing through Johnny Iuzzini's cookbook and I came across a recipe for pineapple-polenta cakes.  I do like the standard cake base for pineapple upside-down cake, but this recipe was a delicious step outside the box. The texture of the polenta cake made a great foundation for the juicy chunks of pineapple and was a smart choice for making individual cakes.

The best bite in this cake is when you get all three components: juicy pineapple, sweet polenta and a caramel topping.  I made sure that my pineapple pieces were nice and thick, so it would be evident in every bite.  Also, to really get the most out of this dessert, serve it warm.

This recipe requires four 3 1/4 inch or ten 2 1/4 inch rings.

Pineapple Polenta Cake
adapted from Dessert Fourplay

Ingredients/Fruit Layer
1/2 ripe pineapple
1/2 cup sugar
2 tbs water
pinch of salt

Ingredients/Cake
1/4 tsp salt
1/4 cup plus 2 tbs yellow cornmeal
1/4 tsp baking powder
1/3 cup flour
4 tbs or 1/2 stick unsalted butter
1 egg
2 large egg yolks
7 tbs sugar

Prepare the ring molds by covering the bottom with foil and wrapping up around the outside edges, so you have a little cake pan.  Place foil side down on baking sheet.  Set aside.

For the fruit layer, cut 1/2 pineapple into quarters vertically.  Then take each quarter and cut into 8 pieces and place in bowl.

Take a saucepan fill with sugar and water.  Place over high heat.  Let the sugar melt and cook until it starts to turn color.  Remove and swirl the pan so the sugar will brown even and place back on burner.  Continue with this process until the sugar mixture is a dark amber.  Remove from heat and fill one mold with about 1 1/2 tbs of sugar mixture for large and 2 tsp for small.  Lift and tilt mold so that all the sugar mixture evenly coats the bottom foil from edge to edge. Repeat the process so that all of the molds are bottom lined with the sugar mixture.

For the small molds, place one piece of pineapple on top of the sugar layer.  For the larger, use two pieces of pineapple. Preheat the oven to 375 degrees.

To make the cake batter, cream together the sugar and butter with a stand mixer fitted with the paddle. Mixture should be fluffy.  Scrape down sides and add one egg.  Beat for 30 seconds and scrape down sides.  Add one egg yolk and beat for another 30 seconds.  Then add the last egg yolk and beat until well blended.

In a separate bowl, sift together the flour, cornmeal, baking powder and salt.  Pour into the wet batter and stir with a spatula or wooden spoon until no dry streaks remain.  Take a small zip loc back and snip the corner.  Fill bag with batter and pipe between and over pineapple pieces in mold.  Then for larger molds add two more pieces of pineapple and smaller add one.  Then cover this layer with the batter as well.

Then pipe another layer of batter, smoothing out tops, molds should be 3/4 full.  Place in oven and bake for 8 minutes for the small cakes and 10 for the large.  Make sure the pan is rotated at the halfway point.  The cakes are done when a tester comes out clean.   Let cool for about 1 minute.

Remove from oven and run a knife around the inner edge of the mold.  Ivert mold onto serving plate and remove the foil and then remove the ring mold.  Then serve.

Tips and Notes
1. I used such big chunks of  pineapple that I needed an additional 1/2 recipe of the batter to fill mold and cover pineapple chunks.
2. Do not lift ring off of cake without taking off the foil, it will cause you to pull caramel as well as pineapple pieces off the cake.
3. I used a fork to help when peeling off the foil to make sure the topping came off the foil
4. Due to using more batter in my molds, the cakes took about 20 minutes to bake for 3 1/4 inch molds.
5. I made sure that the pineapple pieces were not stacked one on top of each other.  My first layer had two pieces placed vertically and the second had two pieces placed horizontally.
                            **LAST YEAR: Sunshine Grove Cookies**

Brown Sugar Peanut Squares

If you know me, then you know that I favor peanut brittle as well as pralines.  I was wanting to make some cookies and I did come across a few recipes, one had praline chunks mixed in and the other had crunched up caramelized peanuts on top.  Since the ones with the topper seemed to have more of the nut crunch for each cookie, I chose the ones with the topper.

These particular cookies hail from Columbia and are called "cucas" in their country.  The blend of brown sugar as well as peanuts are ingredients that seem to pop up a lot when it comes to baked goods for Central as well as South America.

The cookies, even though flat, have a soft texture.  They are basically a brown sugar
cookie and would be appropriate for high tea as well as brunch.  However, adding the frosting and caramelized peanuts on top, really turn them into an all around cookie.  It is those extras that really make me consider this recipe to be a definite keeper. Also, the texture contrast of the soft cookie with the crunch of the peanut topping makes for a great bite. This recipe makes about 30 cookies.

Brown Sugar Peanut Squares or Cucas
adapted from International Cookie Cookbook

Ingredients/Cookies
1 cup or 2 sticks of butter
1 egg
1 egg yolk
1 cup of packed dark brown sugar
2 1/3 cup flour
3/4 tsp baking powder

Ingredients/Topping
2 tbs packed dark brown sugar
3 tbs granulated sugar
1 cup finely chopped skinless unsalted peanuts
1/4 cup or 1/2 stick butter
1 1/4 cup powdered sugar

In one bowl, sift together the baking powder and the flour.  Set aside.  Fill another bowl with the butter and dark brown sugar and beat until smooth.  Add the egg and egg yolk and beat for about 1 minute.

Take out a wooden spoon and mix the sifted ingredients into the butter mixture until no dry streaks remain.  Place the dough between two long sheets of wax paper.  Roll out to a rectangle that it 1/4 inch thick.  I ended up with a rectangle 10X17 inches.  Place wax paper covered dough in the fridge to chill for 15-20 minutes.

During the chilling time, preheat your oven to 350 degrees.  Also prepare 2 baking sheets by lining with parchment paper.

Once chilled, remove the dough and lift off top sheet of wax paper.  Place back on top and flip dough over and then peel off the wax paper on the face up side.  Using a knife or pastry wheel, cut dough into rectangles, measuring 1 1/2 X 2 1/2.  Place each rectangle on a baking sheet about 1 1/4 inch apart. Continue to cut and place on sheet and then re-roll scraps, following the same instructions.

Place pan in oven and baked 8-10 minutes or until edges have turned more golden than the color of the cookie dough. Remove pan and let cool for 3 minutes and then transfer to rack to finish cooling.
 
For topping, place granulated sugar in a small saucepan over medium heat.  Once sugar has melted, stir in the peanuts.  Continue to stir and let cook until peanuts turn brown, crispy and fragrant.  If it starts to smoke and overheat, lift pan off burner to cool slightly and then place back on heat and stir. Do not let burn or over cook.  Empty contents into a heat proof bowl when done and let cool completely.  Once cool, you can break up any big clumps that formed.

In a small bowl beat together butter and brown sugar together until smooth.  Then beat in the powdered sugar until no dry streaks remain.

Then ice cooled cookies and immediately sprinkle the caramelized nuts on top and press them lightly into the icing.

Tips and notes:
1.  The nut mixture seemed too dry to me, so I added 1 tbs of glucose and let cook for about 15 seconds while stirring.
2. The frosting was too thick to spread, so I added some water and put in in a squirt bottle instead of spreading with a knife.
3. I used a 2 inch square cookie cutter, which was easier and insured straight edges.
                               **LAST YEAR- Black Casino Cake**

Croissant Pockets with Apricots and Brie

It has been some time since I have posted any bread type of recipe, so I decided I would try my hand at making croissants.  Since croissants do require some time, I wanted to make something out of the ordinary instead of the standard.

Since the details of the whole process is lengthy, I have done one post for the dough and this post here for the filling baking and assembly.  The dough in the ingredients is linked back to the original process of making it.

The filling is what really puts these over the top. Brie and walnuts are a pretty tasty blend.  However, this recipe does not stop there, it also includes brandied apricots.  These do have a way of really making your taste buds come alive.  In one bite you get buttery pastry, melted brie, apricots,walnuts and brown sugar.

A perfect treat for brunch, special occasion or just to brighten up any morning.

Croissants Pockets with Apricots and Brie
adapted from Great Coffee Cakes

Ingredients
1 batch croissant dough
8 oz ripe Brie Cheese, cut into 16 slices, 1/4 inch thick and 3 inches long
9 oz dried apricots, each piece cut into 1/4ths
1-2 tbs brandy
1 cup water
2 tbs sugar
4 tbs butter (softened)
1/2 cup toasted walnuts
1/4 cup and 2 tbs light brown sugar
1 egg beaten with 1 tsp water (egg wash)
1/4 cup milk
powdered sugar (for dusting)

Put the apricots and water in a small saucepan and bring to a simmer.  Cover and cook for about 20-25 minutes.  Your apricots will turn soft and some of the water will evaporate.  Drain the apricots and reserve the liquid.

Pour the liquid back into the saucepan and add the brandy and sugar.  Cook over medium heat until sugar has dissolved and brandy has evaporated, which should take about 3-5 minutes.  Remove from heat.  Put the apricot pieces back into the liquid and stir to coat.  Transfer mixture to a heatproof bowl and let cool.   Once cooled, stir in the walnuts and set aside.

Place the butter and sugar in a small bowl and blend with a fork until the mixture has a paste like consistency.  Set this item aside also.

Line 2 baking sheets with parchment paper.

Take out the dough and cut it in half and return one piece to the fridge.  Place the other piece on a flat, floured surface.  Roll the dough into a rectangle, measuring 10x12 inches with the 12 inches horizontal to the counter.  Then cut the dough into 8 rectangles, measuring 3x5.

Working with one small rectangle at a time, even out the shape to an even 3x5 size with the 3 inches horizontal to the counter.  Spread one teaspoon of the sugar/butter blend over the center of each piece, leaving a 1/4 inch border around the edges.  Then cover with one tablespoon of the walnut/apricot blend.  Take a slice of brie and place in center of dough so each end touches the edges of the 3 inch width. The folding with be much like a letter.  Fold the bottom of the dough up and over, with the end covering the brie.  Then brush the top dough edge not covered by the filling with the egg wash.  Fold this end of the dough so it overlaps the other and pinch to seal.  Place seam side down on prepared baking sheet.

Continue with the process for the additional 7 pieces of dough and the remaining dough in the fridge.  The end result should be 16 filled croissants, 8 placed on each sheet.  Brush the tops and sides with milk and let rise 20 minutes.  Repeat the brushing and rise time for 1 more time and preheat the oven to 400 degrees.  Brush again with the milk and let rise for another 20 minutes.

Brush pastries with egg wash from bottom to top, being careful not to get any on the parchment or baking sheet.  Place pans in the oven and bake for 10 minutes.  Reduce the oven temperature to 350 and bake for 5 minutes and turn.  Bake for an additional 5 minutes.

Remove and place pan on racks to cool for about 20 minutes.  Dust with powdered sugar prior to serving.

Tips and Notes:
-after filling and folding you can freeze for later baking, just be sure to thaw it at room temperature before baking
-sides are not to be sealed, however, if you see that some cheese has melted out, you can take a spatula and push it back inside.  Just do it right after removing from oven.
-The Brie might not measure out perfectly to 3 inches for every piece, so you can put pieces together to make the strip the right size.
-try not to flatten your croissants when assembling, it impedes the rising.
-do not over fill.  Too much butter/sugar will cause pools to run out and make your croissants soggy 
                           **LAST YEAR:Honey Bee Cookies**

Croissant Dough

This is the first part of a recipe for filled croissants.  Since the dough requires a long chilling time, I have made a separate entry here, just to create the dough.  There is another post on this day which completes the full recipe for the filled pockets. This makes 16 croissants.


Dough For Croissant Pockets
adapted from Great Coffee Cakes

Ingredients/Croissant Dough
For Sponge
1 1/8 tsp yeast or 1/2 package
1 1/2 tsp sugar
1/2 cup flour
1 cup milk

For dough
2 cups flour
2 tbs plus 2 tsp sugar
1 tsp salt 
1 tbs soft butter

For butter blend
2 sticks of butter
2 tbs flour

For the sponge, warm the milk in a saucepan over low heat until it reaches a temperature of 110 to 115 degrees.  Mix in the sugar and remove from heat.  Sprinkle the yeast over the top and cover. Let sit for 5 minutes.  Mix with a fork.  Then cover and let sit for another 5 minutes. By this time, the yeast should be dissolved and foamy.

Stir in the flour.  It may be lumpy, but thats ok.  Cover the mixture and let stand for 25-30 minutes.

To prepare the butter, take out a piece of wax paper and place it on a flat surface.  Dust the wax paper with 1 tbs flour.  Then place the sticks of butter on top and press together.  Sprinkle more flour on top and then pat it into the butter.  Using a rolling pin, roll the butter into one big 4 inch square, using additional flour as needed.  Cover with plastic wrap, place on plate and put in refrigerator.

For the dough,  sift together the flour sugar and salt.  Then pour the dry mix into a bowl of a stand mixer fitted with a paddle attachment.  Then add the tablespoon of the soft butter and blend on low for 30 seconds.  Turn off the mixer.  Pour in the sponge and mix on low until no dry streaks remain.  Be careful not to over mix.

Place the dough on a floured surface and knead for six turns.  Pat it into a 4 inch rectangle and let rest for a few minutes.  Then, using a rolling pin, roll the dough into a 6X8 inch square.  The six inch side should be horizontal with the counter.  Take out and place the butter in the center of the square of dough.  Fold the bottom portion of the dough over the butter, then fold down the top portion of the dough and pinch the seam together.  Also, seal the side edges of the dough together.

This dough will require 4 quarter turns and a roll out as follows:

Going in the clockwise direction, give the dough a quarter of a turn. Roll it out to a 10x6 rectangle with the 6 inch side horizontal to the counter top.  Any butter that seeps through should be coated with flour to seal.  Flip the dough over and fold the dough into thirds, letter style. Make sure all your edges are even.  Cover in plastic and place on cookie sheet in refrigerator.  Let chill for 20 minutes.

Take the dough out and start with having the open seam to your right.  Repeat the above process 3 times.   Chill for at least 6 hours or up to 3 days before moving on to the filling and baking stage.

Lemongrass Bars

I still had some lemongrass left over from my last creation, so I decided to make these lemongrass bars.  The good thing about lemongrass is that it does last for about 10 days in the fridge.

This particular bar has a coconut shortbread base and a lemony topping.  The filling texture does resemble more like a key lime pie than a baked bar.  The usage of lemongrass does make these bars quite different from the standard.  It reduces the tartness of the lemon and adds hints of mint and ginger.

While I do like lemon bars, I am pretty picky.  I do not like them to be dry, nor do I like them to be too strong.  Some I have tasted have been pretty bitter.  These bars do not have those issues.  Also, the extra flavors do bump them up to more of a gourmet quality dessert.

Lemongrass Bars
adapted from Bon Appetit

Ingredients/Crust
1 cups sweetened coconut
1/2 cup plus 3 tbs butter (room temp)
1/2 cup powdered sugar
1 1/2 cups flour
1/2 tsp salt

Ingredients/Filling
1/4 cup flour
1 1/4 cup sugar
3 finely chopped lemongrass stalks (outer layer removed, bottom 4 inches only)
3 eggs
5 tbs lemon juice
powdered sugar (for dusting)
pinch of salt

Preheat the oven to 350 degrees.  Prepare 9x13 inch pan by buttering the interior.

To create the crust, mix together powdered sugar, coconut, salt and flour.  With an electric mixer on medium, beat in the butter until the mixture clumps.  Pour into your prepared pan.  Place waxed paper over the dough and flatten it evenly into the bottom of the pan as well as about 1/2 an inch up the sides.  Bake for about 25 minutes.  Crust will be golden brown with darker edges.  Remove pan from the oven and place on cooling rack.

Reduce the oven temperature to 325 degrees.  Using a food processor, pulse together the lemongrass and the sugar.  The lemongrass should be finely ground with the sugar, which should take about about  a minute.  Add the lemon juice and process again for 30 seconds.  Put the eggs into the mixture and run the processor for about 10 seconds.  Lastly, pour in the flour and salt and pulse until smooth.

Pour the filling over the hot baked crust and place in oven.  Bake for about 22-23 minutes.  Remove and place on rack to cool completely.  Cut into pieces and dust with powdered sugar.
                                    **LAST YEAR: Austrian Apple Twists**