Friday, September 21, 2012

Tomato and Mozzarella Pasta




Tomato and Mozzarella Pasta



original recipe: http://www.annies-eats.com/2008/01/12/tomato-and-mozzarella-pasta-al-forno/

Ingredients:
  • 2 tbsp. extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2-14 oz. cans diced Italian plum tomatoes
  • 1 tsp. dried oregano
  • S&P
  • 1 lb. pasta (tubes)
  • 8 oz. mozzarella cheese, cubed
  • 2/3 c. parmesan

Instructions:

Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.

Polenta Bread

 photo credit: Colin Cooke @ http://sweetpaul.typepad.com



Polenta Bread



original recipe: http://sweetpaul.typepad.com/my_weblog/2008/06/polenta-bread.html

Ingredients:
  • 1 1/2 stick unsalted butter, softened, plus more for pan
  • 1/3 cup plain flour, plus more for pan
  • 3/4 cups sugar
  • 3 large eggs
  • 1 tablespoon chopped thyme leaves, plus some springs for topping
  • 1 cup fine yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons pine nuts

Instructions:

Preheat oven to 325F.
Butter a 9 by 5 inch loaf pan.
Dust with flour.
Put butter and sugar in a bowl of a mixer.
Mix on medium speed until pale and fluffy.
Add eggs, one at a time, mixing well after each addition.
Mix in thyme.
Add flour, cornmeal, baking powder and salt and mix well.
Pour batter into prepared pan.
Sprinkle with thyme and pine nuts.
Bake until a cake tester comes out clean, 45-50 minutes.
Cool on a wire rack.
This bread can be stored in an airtight container for up to 4 days.

Polenta bread

Polenta bread

Thursday, September 20, 2012

Coconut Banana Bread



Coconut Banana Bread

adapted source Fat Girl Trapped in a Skinny Body - Coconut Banana Bread

Ingredients :
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium overripe bananas, mashed (about 1 cup)
  • 1 cup light coconut milk
  • 1 cup sweetened flaked coconut (or shredded coconut)

Directions
Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.
*I used 4 mini loaf pans, as you can see.

In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.

Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.

Pour the batter to the prepared baking pan.

Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.
*Adjust time if you use mini loaf pans. Mine took about 45 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.


Wednesday, September 19, 2012

Carrot Pineapple Cake

 photo credit: http://www.jamhands.net




Carrot Pineapple Cake

original recipe: http://www.jamhands.net/2008/02/finally-carrot-pineapple-cake-that-i.html

Ingredients:
  • 2 c. AP flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1 c. whole, toasted almonds
  • 1 c. toasted pine nuts
  • 1 c. olive oil
  • 1 c. sugar
  • 1/2 c. (1 stick) butter, melted
  • 1/2 c. packed brown sugar
  • 4 eggs
  • 3 Tbsp. dark molasses
  • 2 Tbsp. maple syrup
  • 2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
  • 3 heaping cups shredded carrots

Frosting:
  • 4 (8 oz.) pkg. cream cheese (room temp.)
  • 2 sticks (1 c.) butter, room temperature
  • 2 c. powdered sugar
  • Half-and-half (as needed)

Instructions:

1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.

2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.

3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.

4. Bake for 20 to 25 minutes.

5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

1. With an electric mixer, mix the cream cheese, butter, sugar, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.

Caramel Apple Cheesecake Bars with Streusel Topping

 photo credit: http://www.pauladeen.com



Caramel Apple Cheesecake Bars with Streusel Topping

original recipe: http://www.pauladeen.com/recipes/recipe_view/caramel_apple_cheesecake_bars_with_streusel_toppin/

Ingredients:
  • 1/4 teaspoon nutmeg
  • Streusel topping (recipe follows)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 granny smith apples, peeled, cored and finely chopped
  • 2 large eggs
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 cup (2 sticks) butter, softened
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup firmly packed brown sugar
  • 2 cup all purpose flour
  • 1/2 cup caramel topping

Streusel Topping:
  • 1 cup firmly packed brown sugar
  • 1 cup all purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened

Instructions:

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13-by-9-by-2 inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
In a small bowl, combine all ingredients.

Pumpkin Cupcakes with Cream Cheese Frosting




Pumpkin Cupcakes with Cream Cheese Frosting

original recipe: http://www.browneyedbaker.com/2009/11/02/pumpkin-cupcakes-with-cream-cheese-frosting/

Yield: 32 cupcakes

Equipment:
- Paper muffin cup liners
- Stand mixer or hand mixer
- Offset spatula or pastry bag with decorating tips


Ingredients:
  • 4 cups cake flour (not self-rising), sifted
  • 1 teaspoon baking soda
  • 1 Tablespoon + 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon ground ginger
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2½ cups packed light-brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1½ cups canned pumpkin (not pie filling)

For the Cream Cheese Frosting:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • ¾ teaspoon vanilla extract

Instructions:

To Make the Cupcakes:

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

Tuesday, September 18, 2012

Korean Beef




Korean Beef

original recipe: http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

Ingredients:
  • 1 pound lean ground beef
  • 1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
  • 1/4 cup soy sauce (I use low-sodium)
  • 1 Tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
  • salt and pepper
  • 1 bunch green onions, diced (don't skip this!)

Instructions:

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Baked Spaghetti

 photo credit: www.pauladeen.com



Baked Spaghetti

Ingredients:
  • 8 ounces uncooked angel hair pasta
  • 1/4 cup chopped fresh parsley
  • 1 1/2 lbs ground beef
  • 1 1/2 teaspoons Paula Deen’s House Seasoning
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons Paula Deen Seasoned Salt
  • 1 1/2 teaspoons Italian seasoning
  • 2 cups tomato sauce
  • 1 cup water
  • 2 cups canned diced tomatoes
  • 2 cloves garlic, chopped
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 1 cup grated cheddar cheese
  • 1 cup Monterey Jack cheese
  • 2 small bay leaves

Instructions:

Preheat oven to 350 degrees.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.


original recipe: http://www.pauladeen.com/recipes/print_view/210/

Italian Sausage and Asiago Cheese Stuffed Mushrooms





Italian Sausage and Asiago Cheese Stuffed Mushrooms

original recipe: http://www.sweetsugarbean.com/2011/12/sausage-asiago-stuffed-mushrooms-with.html

Ingredients:
  • 20 large mushrooms, cleaned with damp paper towel, stem removed and saved for later use
  • 2 links Italian sausage
  • 1 tsp dried rosemary OR 2 tsp fresh, finely chopped
  • 1 tsp dried fennel seed
  • 1 onion, diced small
  • 2 cloves garlic, minced
  • 4 ounces (120grams) cream cheese
  • 3 ounces (90grams) Asiago cheese, grated
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • salt and pepper

Instructions:

In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min. Stir once or twice. Remove from oven. Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces. Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened. (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.) Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping). Stir well to combine. Take a teaspoon and fill each mushroom cap. Sprinkle with remaining Asiago. Bake at 375* for about 30-40 minutes, until golden. Can easily be doubled if feeding a large crowd.

Monday, September 17, 2012

Butter-Pecan Sweet Potatoes





Butter-Pecan Sweet Potatoes

Ingredients:
  • 8 medium sweet potatoes (5 lbs.), or one per person
  • olive oil
  • course salt
  • 2 T. butter, cut into small pieces
  • 2 T. light brown sugar
  • 1/3 c. pecan pieces
  • 1/8 tsp. cayenne pepper

Instructions:

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt.

Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.

Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately. Serves 8.

original recipe: http://kimmccrary.blogspot.com/2010/05/perfect-day.html

Mini Morsel Cupcakes




Mini Morsel Cupcakes

original recipe: http://www.recipebridge.com/g/125/2916791090/mini-morsel-cupcakes

Ingredients:

CUPCAKES:

FROSTING:
  • 2 1/2 cups sifted powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract

Instructions:

FOR CUPCAKES:
PREHEAT oven to 375º F. Paperline or grease 24 muffin cups.

COMBINE flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 3/4 cup morsels. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. Frost; sprinkle with remaining morsels.

FOR FROSTING:
MICROWAVE 1 cup morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.

Chicken Marsala




Chicken Marsala

original recipe: http://passthesushi.com/chicken-marsala/

Ingredients:
  • 4 (6-8oz) chicken breasts, boneless skinless, tenderloins removed and trimmed
  • 1 cup flour
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 2 1/2 oz pancetta, cut into pieces 1 inch long and 1/8 inch wide
  • 8 oz white mushrooms, trimmed and sliced thin
  • 1 garlic clove, minced
  • 1 teas tomato paste
  • 1 1/2 cups sweet Marsala wine
  • 4 1/2 teas lemon juice
  • 4 tbs unsalted butter, cut into 4 pieces and chilled
  • 2 tbs chopped fresh parsley

Instructions:

Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to an even 1/4 inch thickness with meat pounder. Place flour in a shallow dish or pie plate.
Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in four mixture, shaking off excess, and transfer to large plate.

Heat 2 tbs oil in a 12 inch skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large oven safe plate. Wipe out skillet. Repeat with remaining 2 tbs oil and remaining cutlets. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.

Cook pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes. remove pancetta with slotted spoon and transfer to paper towel lined plate. Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes. Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute. Off heat stir in Marsala, scraping any browned bits. Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes. Off heat, stir in lemon juice and any accumulated chicken juices. Whisk in butter, 1 piece at a time. Stir in parsley and season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

Sunday, September 16, 2012

Brown Sugar Cookie Crust Cheesecake

 photo credit: http://doughmesstic.com




Brown Sugar Cookie Crust Cheesecake

original recipe: http://doughmesstic.com/2011/11/28/brown-sugar-cookie-crust-cheesecake/

Ingredients:
  • Chocolate Chip Cookie Dough
  • 4 - 8-ounce packages cream cheese at room temperature
  • 1 1/4 cups sugar
  • 1/2 cup brown sugar, packed
  • 1/4 tsp Sea Salt
  • 1/4 cup cornstarch
  • 1 teaspoon Vanilla extract
  • 1 split Vanilla Bean, scraped
  • 3 large eggs
  • 1/3 cup heavy whipping cream
  • 1/2 cup sour cream

Instructions:

Preheat the oven to 350 F and grease or butter a 9-inch springform pan. Wrap the pan in heavy duty aluminum foil so that it is waterproof.

Press cookie dough into the bottom of the pan. For store bought dough, it will take roughly half the roll.

Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining sugars, then beat in the vanilla, salt, and vanilla bean. Blend in the eggs one at a time, beating only until completely blended. Lastly, mix in the sour cream and heavy cream. Be careful not to overmix the batter.

Pour the batter into the prepared pan. Place the springform pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 30 minutes. Allow to cool in the oven with the door propped open.

Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Decorate as desired.

Saturday, September 8, 2012

Homemade Strawberry Crossover Puff Pastries





Homemade Strawberry Crossover Puff Pastries

original recipe: http://whiteonricecouple.com/recipes/fruit-recipes-2/berry-puff-pastry/

Ingredients:

berry crossover ingredients:
  • 1 lb (455 g) Puff Pastry, if dough is frozen allow to thaw to a workable
  • 1 lb (455 g) Fresh Berries, cut into 1/2" pieces
  • 1 c Pastry Cream (recipe follows)
  • Egg Wash (1 egg white mixed w/ 1 tbsp. water)
  • Powdered Sugar (optional)
  • 3/4" dowel needed for cutting strips for crossovers

pastry cream ingredients:
  • 1c (240 ml) Milk
  • 2 T (15 g) Cornstarch
  • 4 T (60 g) Granulated Sugar
  • pinch of Sea Salt
  • 1 lrg Egg
  • 1/4 t (1 ml) Vanilla Extract

Instructions:

preheat oven to 375°F

berry crossover directions :

Keeping the puff pastry dough lightly dusted with flour, roll out to 1/8" thick, a bit over 7" wide and how ever long you have room to roll (roll separate chunks of dough if needed, keeping the second dough in the fridge until ready to roll). Trim the edges of the dough to form straight edges.

Cut the dough into approx. 4" lengths. Fold a piece of dough around the dowel so that the 4" length runs down the dowel and the 7" width wraps around it. Make sure top flap of dough tucks in close to the dowel and is laying flat on top of the bottom section of dough.

Cut strips 1/4 - 1/2" wide along the length of the dough. Wider strips are easier to handle, but the strip width is mostly a visual choice. Be sure to slice all the way through the bottom layer.

Using the dowel, transfer the dough to a baking sheet lined with parchment paper or a silpat. Lay out flat and continue slicing strips for the rest of the pastry sections.

Put pastry cream in a pastry bag with a 1/2" plain tip, or put pastry cream in a plastic sandwich bag and cut one corner to pipe out of. Pipe a line of pastry cream down the center, the length of each section of dough. Spread it a little to flatten the pastry cream. Place a hearty layer of berries on top of pastry cream.

With the right hand, bring the right strip closest to you across the berries. With the left hand cross the left-hand strip across the first strip. Continue this alternating left and right, making sure each strip is overlapping the previous opposite side to help lock it in. Do this down the length of each pastry and for all of the pastries.

With the dowel, press down a little going the length of each pastry to help seal and lock the strips together. Brush with egg wash.

Double pan your baking pan then bake for 35 min. or until golden. If necessary a sheet of parchment paper can be draped over the top of the crossovers if the tops are cooking faster than the rest of pastry.

Allow to cool, dust with powdered sugar if desired and enjoy.

pastry cream directions :

Put milk in a thick bottomed saucepan. Bring up to a boil, stirring frequently to keep the milk from burning to the bottom of the pan.

While the milk heats, combine cornstarch, sugar, and salt in a bowl. Whisk together then add egg and mix until smooth.

Add about 1/3 of the hot milk to the egg mix, whisking rapidly, then pour the tempered mix back into the saucepan with the rest of the milk.

Return to the stovetop and cook over medium heat, stirring constantly, until the mixture begins to boil and thickens. Stir in vanilla extract.

Pour and work the pastry cream through a fine mesh sieve and into a bowl to catch any lumps. Cover with a piece of wax or baking paper to keep a skin from forming. Store in the refrigerator until needed. Can be kept in fridge for 3-4 days when used for baking.

Banana Cupcakes with Browned Butter Cream Cheese Frosting




Dulce de Leche Banana Cupcakes with Browned Butter Cream Cheese Frosting

original recipe: 

Ingredients:
  • 1/2 cup butter , softened
  • 2 cups flour
  • 1 cup packed brown sugar
  • 1 1/2 t. baking powder
  • 1 t. soda
  • 2 eggs
  • 1 t. salt
  • 1/2 t. nutmeg
  • 1 cup mashed ripe bananas
  • 1/4 cup milk
  • 1 t vanilla
  • 1/2 cup chopped pecans, optional- I did not add this time

Instructions:

Mix all ingredients on high speed in mixer for 2 minutes. Divide between 12 standard cupcake liners placed in a standard muffin tin and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean. Once baked and while still warm, I cut out a small cone from the top of each cupcake. I filled each well with 1 teaspoon Dulce de Leche, I like to use a baby spoon to do this, then popped the tops back on and pressed down so they would stay in place.Makes 12 cupcakes.

Dulce de Leche- : One way to make dulce de leche is by taking a can of sweetened condensed milk and boiling it for a few hours by first removing its label and placing the can on its side in a large pot. Cover with water, about an inch over the can and cover pot. Bring to a boil then lower heat a bit and simmer for 4 hours. Be sure the can stays covered at all times with water. After 4 hours turn off heat and let the can cool. Mine did not explode and I even used a can with a pull-tab top. OR you can purchase canned Dulce de Leche, usually found in the Latin food isle of your grocery store or near the sweetened condensed milk.

Browned Butter Cream Cheese Frosting
  • 1/2 cup unsalted butter
  • 1/2 tsp. Kosher salt
  • 8 oz. package cream cheese, room temperature
  • 1 t. vanilla
  • 4 cups powdered sugar

In a small saucepan, over medium heat, heat butter and salt until browned. In a large bowl place cream cheese and pour browned butter over top and beat on high speed for about 1 minute until mixture is light and fluffy. Add powdered sugar one cup at a time, mixing well between each addition until all the sugar is added and mixture is smooth. Makes about 5 cups frosting. You will have extra, this freezes well.

Banana Cupcakes with Browned Butter Cream Cheese Frosting

Banana Cupcakes with Browned Butter Cream Cheese Frosting


Ingredients:

Bacon-Wrapped Jalapeno Chicken Bites



Bacon-Wrapped Jalapeno Chicken Bites

Ingredients:
  • 8 chicken tenders, flattened and cut in two
  • 3-ounce package softened cream cheese
  • 1 jalapeno pepper, seeded and finely chopped
  • 8 slices bacon, cut in half

Instructions:

1. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
2. Grill until bacon is brown and crispy on both sides.

Notes :
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience.

For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half.

Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.

Lemon Yogurt Cake




Lemon Yogurt Cake

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the Glaze:
  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Instructions:

Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Lemon Yogurt Cake

 photo credit: theurbanspork.com




Lemon Yogurt Cake


Ingredients:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the Glaze:
  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Instructions:

Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.


original recipe: http://theurbanspork.com/2010/07/lemon-yogurt-cake/

Pumpkin Whoopie Pies with Creamy Cream Cheese Filling




Pumpkin Whoopie Pies with Creamy Cream Cheese Filling


Ingredients:
  • 3 cups AP Flour
  • 1 Tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

  • 1 cup brown sugar
  • 1 cup Splenda (use could white sugar if you like)
  • 1 cup vegetable oil
  • 1 - 15 oz. can of pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
  • 1 - 8 oz. package of cream cheese, softened
  • 1 stick of unsalted butter, room temperature
  • 1 - 16 oz. package of powdered sugar
  • about a capful of vanilla extract
  • a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.


Pumpkin Whoopie Pies with Creamy Cream Cheese Filling






Pumpkin Whoopie Pies with Creamy Cream Cheese Filling


Ingredients:
  • 3 cups AP Flour
  • 1 Tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

  • 1 cup brown sugar
  • 1 cup Splenda (use could white sugar if you like)
  • 1 cup vegetable oil
  • 1 - 15 oz. can of pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
  • 1 - 8 oz. package of cream cheese, softened
  • 1 stick of unsalted butter, room temperature
  • 1 - 16 oz. package of powdered sugar
  • about a capful of vanilla extract
  • a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Apple Cider Cupcakes with Butter Filling and Caramel Frosting





Apple Cider Cupcakes with Butter Filling and Caramel Frosting

Ingredients:
  • 2 eggs, room temperature
  • 1 2/3 cup flour
  • 1 cup apple cider
  • 2/3 cup sugar
  • 1/2 cup butter, room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • apple butter

Frosting:
  • 1/4 cup light brown sugar
  • 10 tablespoon butter, divided
  • 1/3 cup heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • 1 3/4 cups powdered sugar


Instructions:

Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.

Frosting Directions:

1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

source: http://blog.lehighvalleylive.com/local-food-recipes/2011/05/apple_cider_cupcakeswapple_but.html

Apple Cupcakes with Caramel Buttercream





Apple Cupcakes with Caramel Buttercream

original recipe: http://www.bakedperfection.com/2011/10/apple-cupcakes-with-caramel-buttercream.html


Apple Cupcakes

makes 24 cupcakes

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 2 cups grated apples**
  • Preheat oven to 350 degrees Fahrenheit. Grease or line a 12 cup muffin pan.

In a large bowl mix together the flour, baking powder, cinnamon, and salt. In a separate bowl, beat together the eggs and sugars until creamy. Beat in the the orange juice, vanilla, and vegetable oil. Slowly add the flour mixture, mix until just combined. Stir in the grated apples. Bake 20-25 minutes until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.

**Bakers Note - I prefer to use a mix of sweet and sour apples. For my latest batch I used a mix of Granny Smith and Macintosh.


Caramel Buttercream

  • 1 cup plus 2 tablespoons sugar
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 3 sticks unsalted butter, softened
  • 4 large egg whites, room temperature
  • 2 teaspoons vanilla extract

Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling the pan occasionally, until caramel is dark amber. Immediately remove from heat, and slowly add cream, salt, and 1 teaspoon vanilla extract, stirring with a wooden spoon until smooth. Let cool.

Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.

Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes.

**Bakers Note - When I made the caramel I doubled the recipe and used the leftover to drizzle caramel over the cupcakes. You will still have some leftover which is great on ice cream!




Peach and Cinnamon Cobbler



Peach and Cinnamon Cobbler


Ingredients:
  • Butter for coating dish

FILLING:
  • 6 cups peaches, halved, pitted, and sliced 1/4 inch thick
  • 3/4 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch salt

TOPPING:
  • 1 2/3 cups all-purpose flour, plus additional for dusting
  • 3 1/2 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Servings: 6 to 8


Saturday, September 1, 2012

Peanut Butter Cup Cookies





 Peanut Butter Cup Cookies

original recipe: http://www.marcussamuelsson.com/recipe/peanut-butter-cup-cookies-recipes

Ingredients:
  • 36-48 miniature peanut butter cups
  • 1-1/4 cups all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup firmly-packed brown sugar
  • 2 eggs
  • 1 tsp. pure vanilla extract

Instructions:

Place peanut butter cups in the freezer (there’s no need to unwrap them; just place the whole bag in the freezer) for 20 minutes.

Preheat oven to 375 degrees F.

In a small bowl, whisk together the flours, salt, and baking soda. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 – 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Add the flour mixture. Mix until a soft dough forms.

Shape into 1-inch balls. Press dough balls into ungreased mini muffin tins, making an indentation in the middle with your thumb.

Bake in preheated oven for 8-11 minutes. Remove from oven and immediately press a miniature peanut butter cup in the center of each cookie.

Cool and remove from pan.

Candy Apple Pie

 photo credit: http://www.thekitchn.com



Candy Apple Pie

original recipe: http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632

Ingredients:

Crust:
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter, melted
  • 3/4 cup caramel ice cream topping
  • 1 cup chopped pecans

Apple Filling:
  • 5 Granny Smith apples (peeled, cored, sliced very thin)
  • 5 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

Cream Cheese Topping:
  • 8 oz. cream cheese
  • 1 teaspoon vanilla
  • 1 egg
  • 1 tablespoon lemon juice
  • 1/4 cup sugar

Topping:
  • 3/4 cup heavy cream, whipped
  • 2 tablespoons sugar
  • 1/2 cup caramel ice cream topping
  • 1/4 cup chopped pecans

Instructions:

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

Gluten free Tiramisu Roulade





Gluten free Tiramisu Roulade

original recipe: http://simplygluten-free.com/blog/2009/03/gluten-free-tiramisu-roulade-and-off-to-china.html

Ingredients:
  • 8 eggs, separated
  • 2/3 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder (I like the dark kind)
  • 1 tablespoon granulated espresso or instant coffee

For the filling:

  • Powdered sugar for dusting
  • Grated chocolate, optional

Instructions:

Preheat oven to 350 degrees. Grease a sheet pan or jelly roll pan that is something close to 15 ½” by 11 ½”. Line with parchment paper and grease that too.

Beat egg whites until glossy and soft peaks form. In a separate bowl beat the egg yolks with the granulated sugar until thick and pale yellow in color. Stir in cocoa powder and granulated espresso or instant coffee. Take a big scoop of the egg whites and mix into the yolks, then fold the yolks into the egg whites. Pour into prepared pan and even out with a spatula.

Bake in pre-heated oven for 20 minutes. Remove pan from oven and let cake cool in the pan. When cool tip the cake onto another piece of parchment paper that has been dusted with powdered sugar.

For filling mix Marscapone cheese with cream until well mixed and creamy. Smooth the filling over the cooled cake.

Using the parchment paper to help you, roll the roulade up from one of the short ends. Carefully lift it and place on a serving platter. It may crack but that is fine. Dust with additional powdered sugar and grate some chocolate on top if desired. Chill in fridge for at least half an hour but serve the same day as you make it. Slice to serve.

Servings

Makes 12 – 14 gluten free servings.

Mango and Blueberry Fool with Coconut Meringue






Mango and Blueberry Fool with Coconut Meringue

original recipe: http://www.bakingobsession.com/2009/07/23/mango-and-blueberry-fool-with-coconut-meringue/

Ingredients:

For the coconut meringue kisses:
  • 1/3 cup unsweetened coconut (lightly toasted or not)
  • 2 tbsp fine granulated sugar
  • 2 large egg whites, at room temperature
  • 1/8 tsp salt
  • Tiny pinch cream of tartar
  • 1/3 cup fine granulated sugar

For the fool:
  • 2 large ripe mangoes, peeled, flesh cut into large chunks
  • 3 tbsp fine granulated sugar, divided
  • 2tbsp fresh lime juice
  • ¾ cup whipping cream, cold
  • About 1 cup fresh blueberries, divided
  • About 1 cup crushed coconut meringue kisses, divided

Instructions:

Make the coconut meringue kisses:

Center an oven rack and preheat the oven to 200F. Line a large baking sheet with parchment paper or silicon mat.

In the bowl of a food processor, pulse the coconut and 2 tbsp of sugar together until the coconut is finely ground. Set aside.

In a clean, dry mixer bowl whip the egg whites until frothy, add the salt and cream of tartar and beat with an electric mixer at medium speed until soft peaks form. Increase the speed and very gradually add 1/3 cup of sugar, then beat until the meringue forms stiff but not dry peaks. With a rubber spatula, fold in the coconut-sugar mixture all at once. Transfer the meringue to a piping bag fitted with a large plain or star tip and pipe small mounds onto the prepared baking sheet.

Bake for 2 hours. Turn off the oven and let the meringue kisses to cool completely in the oven. Once cooled, transfer to an air-tight container for storing.

Make the fool:

In the bowl of a food processor, combine the mango flesh, 2 tbsp sugar, and lime juice. Puree until smooth. Give it a taste. You can add a bit of sugar if your mangoes were not sweet enough, although keep in mind that the meringue (if using) will add some sweetness later. Don’t bother to strain the puree. Transfer it to a bowl and refrigerate until needed. Can be made in advance and stored, covered, in the fridge.

Whip the cream with the remaining 1 tbsp of sugar until firm peaks form, but do not overwhip. With a rubber spatula, fold the whipped cream into the mango puree. There’s no need to keep folding until the mixture is uniform in color; just combine with a few strokes. Fold in the most of blueberries and meringue, reserving some for garnish. Divide the fool between serving glasses or bowls, top with the remaining berries and meringue crumbs. Serve immediately.

Chocolate Caramel Tart





Chocolate Caramel Tart

original recipe: http://www.vanillagarlic.com/2010/03/queen-of-hearts-and-chocolate-caramel.html


Ingredients:

FOR THE CRUST:
  • 1 stick of unsalted butter, softened
  • 1/2 cup of sugar
  • 1 large egg yolk
  • 1 cup all-purpose flour
  • 2 1/2 tablespoons of Dutch-processed cocoa powder

FOR THE CARAMEL:
  • 1/2 cup water
  • 2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/2 cup heavy cream
  • 8 tablespoons of salted butter
  • 2 tablespoons sour cream

FOR THE GANACHE:
  • 1/2 cup heavy cream
  • 4 ounces extra-bittersweet chocolate, finely chopped
  • Sea salt or kosher salt for garnish

Instructions:

1. Place butter and sugar in the bowl of a mixer and mix on medium for 3 minutes. Scrape down the sides and add the egg yolk and beat well.

2. In another bowl whisk together the flour and cocoa powder. Add to the butter mixture all at once. Then mix in at lowest speed until it just comes together (it will have small and medium clumps). Any more and it will become sticky and difficult to work with.

3. Scrape dough into tart pan. Press into the bottom of the tart and outward using the heel of your palm. Use your fingers to pull the tart up the edge. Chill for an hour in the fridge. Reserve a little bit of dough to patch the shell later if necessary.

4. Preheat the oven to 350F. Bake tart shell for 15 minutes. Check to see if the dough has cracked, if so patch it with the reserved dough. Bake for another 10-15 minutes, keeping an eye on it to ensure it doesn't burn. Cool on wire rack.

5. Make the caramel: In a saucepan, whisk together sugar, corn syrup, and water and bring to a boil. Cook over medium-high heat until a medium-dark amber color, swirling occasionally. Take off heat and add the cream, butter, and sour cream. Stir together until smooth. Pour into cooled tart shell and let cool to room temperature, then place in the fridge to chill and set.

6. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

SERVES 8-10

Neapolitan Pound Cake





Neapolitan Pound Cake

original recipe: http://www.culinaryconcoctionsbypeabody.com/2009/10/12/more-bang-for-your-buck/

Ingredients:
  • 3 oz cream cheese, at room temperature
  • 5 oz, mascarpone cheese, at room temperature
  • 1 ½ cups unsalted butter, at room temperature
  • 3 tsp vanilla extract, divided
  • 6 eggs
  • 2 cups granulated sugar
  • 1 cup powdered sugar
  • 3 cups cake flour
  • pinch of salt
  • 6 TBSP strawberry jam
  • 3 TBSP unsweetened cocoa powder
  • 4-5 drops neon pink food coloring

Instructions:

Spray a 16-x-4-x-4 ½ -inch loaf pan with baking spray. Set aside. DO NOT preheat oven.

Using a stand mixer with the paddle attachment (or a bowl and a hand mixer) on medium-high speed, cream together cheeses and butter. Add 2 tsp vanilla and beat for 30 seconds.

In a medium bowl sift together the granulated and powdered sugars.

While beating add two of the eggs. Scrap down the sides and bottom of the bowl. Add 1 cup sugar mixture. Beat until combined. Add 1 cup flour plus pinch of salt. Beat until combined.
Repeat until all of the eggs, sugars, and flour are used.

Divide the batter equally between three bowls. In one bowl combine the batter with 6 TBSP strawberry jam and the drops of pink food coloring. In another bowl combine the batter with the unsweetened cocoa powder. And the third bowl combine the remaining 1 tsp vanilla extract to the batter.

Using three disposable piping bags (or just scoop with a spoon if you don’t have) fill each one with a different batter. Using a random pattern, just pipe a little vanilla, then strawberry, then chocolate batter into the prepared pan. Keep doing this until all of the batter has been used.

Take a butter knife or wooden skewer and mix the batter together to form swirls in the batter.

Place in oven. Turn oven on to 295F. Bake for 2 hours.

Serves 20.