Thursday, March 31, 2011

J'aime Madeleines


 My first attempt at making homemade madeleines sadly did not go as I had planned. A few years ago, when I was a poor college student I tried to make madeleines, but because I was a poor college student I made "substitutions" using the ingredients I had on hand instead of going to the store and purchasing the proper ingredients. Needless to say it was a disaster and I haven't attempted to make this delicate cookie again, until now. It sure does make a world of difference when you have all of the right ingredients before you embark on any baking project. This is just one of the many baking lessons I have learned through trial and error. The one good thing I can say about making mistakes in the kitchen is that you always learn something new, you learn at least one way not make something and move on to the next attempt, eventually you will have success.

Madeleines 
8 tablespoons Unsalted Butter, Melted and Cooled (plus more for pan)
3/4 cup All-Purpose Flour, (plus more for pan)
2 ounces Blanched Almonds, Finely Ground
1/2 cup plus 2 tablespoons Granulated Sugar
3 Eggs
1/2 teaspoon Salt
1 teaspoon Vanilla
1/2 teaspoon Orange Flower Water (optional)
Powdered Sugar for dusting

In the bowl of a food processor fitted with the blade attachment chop almonds until they are finely ground.  In a separate bowl whisk together the flour, sugar and finely ground almonds, set aside.  In the bowl of an electric mixer fitted with the whisk attachment beat together the eggs and salt until foamy.  Beat half of the flour mixture into the egg mixture. Add the vanilla and orange flower water (if using) to the melted butter then pour into the into the egg and flour mixture and beat until incorporated. Add the rest of the flour and beat until well combined. Cover and refrigerate batter for 2 hours. Preheat oven to 350 degrees F. Butter and flour madeleine pan. Fill each madeleine cup half way full with batter. Bake for 12-14 minutes. Once madeleines are done baking, immediately turn them out onto a wire rack to cool and sprinkle with powdered sugar.

Makes 24 cookies

Recipe slightly adapted from Martha Stewart's Baking Handbook





Tuesday, March 29, 2011

Honey Goat Cheese Biscuits


These biscuits are addicting, I think I could eat the whole pan. I am really glad I have D to share them with, otherwise I'd be hurting right now because I would have polished of the batch. These will challenge your self control or at least they did mine and since I am slightly lacking in that department, I lost.

Next time I make these I am going to add a whole tablespoon of honey rather than just the half. These biscuits had a just a touch of sweetness on top and I like things a bit more on the sweet side, if you do too I would suggest upping the amount of honey to a full tablespoon or maybe even a tablespoon and a half. These biscuit taste best when they are fresh out of the oven. They are delicious with a cup of coffee or tea for breakfast or as an accompaniment to dinner.
 
Honey Goat Cheese Biscuits
2 cups All-Purpose Flour
3 teaspoons Baking Powder
4 tablespoons Powdered Buttermilk
1 1/2 teaspoons Salt
4 tablespoons Unsalted Butter Cold and Sliced
1 tablespoon Unsalted Butter for Pan
1 tablespoon Unsalted Butter for the Top
1/2-1 1/2 tablespoons Honey, depending on your preference
4 tablespoons Goat Cheese
1 cup Water

Note: Liquid buttermilk can be used in place of powdered, just use where recipe calls for water.

Preheat oven to 425 degrees F. Put 1 tablespoon of butter in a medium sized ceramic dish then place dish in the oven to melt the butter, be sure to keep an eye on it so it doesn't burn. Once butter has melted remove dish from the oven swirl butter around to coat, then set aside. In a medium sized bowl, whisk together the flour baking powder, powdered buttermilk and salt. Cut 4 tablespoons of cold butter and the goat cheese into the flour mixture till crumbly. Stir in the water just to combined. Drop 1/4 cup sized heaps of dough into the prepared dish. Melt remaining tablespoon of butter and honey in a small sauce pan over medium heat. Once butter has melted, drizzle mixture over the biscuits and bake for 15-18 minutes or until golden.

Makes 10 biscuits

Recipe slightly adapted from Joy The Baker where it was slightly adapted from Art Smith's Table Fifty-Two

Monday, March 28, 2011

Chocolate Chip Cookies


These cookies are big, not the biggest cookie I've ever seen (or even eaten for that matter) but they are still pretty BIG. You can eat one with a large glass of cold milk and be satisfied. I recommend eating these cookies while they are still warm from the oven, I think they taste best that way. Don't have 12 hungry people to feed freshly baked cookies to? That's okay because you can freeze the cookie dough. Just form the dough into 1/4 cup sized disks and freeze in a single layer. Once frozen, transfer cookies to a freezer bag. When you are ready to bake, put the frozen cookies on a baking sheet and straight into a 325 degree F oven. Bake frozen cookies for 20-23 minutes.

Chocolate Chip Cookies
10 tablespoons Unsalted Butter, Melted
2/3 cup Light Brown Sugar, Packed
1/2 cup Granulated Sugar
2 teaspoons Vanilla
1 Whole Egg
1 Egg Yolk
2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 cup Milk Chocolate Chips




Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Melt butter, then set aside to cool. In a medium sized bowl whisk together the flour, baking soda and salt, set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugars and butter. Add the whole egg, egg yolk and vanilla, beat on medium-high for 2 minutes, scrape the sides as needed. Add the flour mixture to the butter mixture and beat on low just till combined. Stir in the chocolate chips. Drop dough in 1/4 cup sized heaps onto prepared baking sheets (6 cookies per sheet), flatten slightly (I like to use the back of an offset spatula for this). Bake 18-20 minutes or until golden around the edges. Allow cookies to rest on baking sheet for a few minutes then transfer to wire rack.*

Makes 12-13 cookies

*These cookies taste best when they are still warm from the oven.

Recipe slightly adapted from Farmgirl Fare where it was adapted from Nigella Kitchen : Recipes from the Heart of the Home

Thursday, March 24, 2011

Honeyed Apricot Oat Muffins


Have you ever stayed in a bed and breakfast? D and I have, a few times. Three times actually. Twice in Zion National Park and once in Park City. All were good experiences, although I must say I prefer the more "inn" type of B&B where each room has its own bathroom and the guests can sit at individual tables during breakfast as opposed to the B&B where the bathrooms are communal and all of the guests sit and one large table with complete strangers while eating breakfast. It's just a personal preference of mine, I am a bit antisocial. Anyway I love the idea of the bed and breakfast, especially the breakfast part because you get to try what other people make in their own homes. I would love to be able to peek inside B&B's kitchens and see the methods they use to prepare meals, what is in their cupboards and refrigerator, and what sorts of kitchen gadgets they use. I know it's not appropriate to snoop around the kitchen of the bed and breakfast where you are staying, and I don't do this, but I would like to. One thing that is acceptable though is often times they will share their recipes with you, if you ask nicely (or visit their website, some B&B's post their recipes online).

Now as I have mentioned before I am not a huge fan of breakfast except when it comes to my idea of a bed and breakfast breakfast. My idea of a bed and breakfast breakfast includes muffins baked that morning, hot coffee, freshly squeezed orange juice, homemade granola, yogurt, fresh fruit, and some type of dish that is made with eggs, potatoes, cheese of course and ham. I have never made my ideal B&B breakfast but someday I aspire to, right down to the homemade granola and freshly squeezed orange juice. But for today I will stick with making muffins.

Honeyed Apricot Oat Muffins
1 cup All-Purpose Flour
1/3 cup Whole Wheat Flour
1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 Egg
1/3 cup Light Brown Sugar, Packed
4 tablespoons Unsalted Butter, Melted and Cooled
1/3 cup Honey
1 cup Low Fat Vanilla Yogurt
1 cup Dried Apricots, Coarsely Chopped
1 cup Oats (not instant or quick cooking)






Preheat oven to 375 degrees F. Line standard 12 cup muffin tin with baking cups. Whisk together flours, cinnamon, allspice, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed, beat together the egg and brown sugar for 2 minutes. Stir in the butter, honey, and yogurt. Slowly add the flour mixture and beat on low until just combined, careful not to over mix. Stir in the dried apricots and oats, just to combine. Spoon dough into prepared muffin tin, filling cups 3/4 of the way full. Bake for 25-30 minutes. Remove muffins from tin and cool on a wire rack.

Makes 18 muffins

Recipe adapted from The Good Enough to Eat Breakfast Cookbook

Tuesday, March 22, 2011

White Chocolate Peanut Butter Cookies



Lately I have been craving peanut butter cookies. I can't even remember the last time I had one. So when I was making my grocery list this morning I made sure peanut butter made it's way on there. D and I rarely eat peanut butter anymore, which is strange because I would say for three solid years it was all we ate for lunch, PB&J's seven days a week 52 weeks in a year, that's a lot of peanut butter. Okay so maybe we didn't eat it everyday, but it sure felt like it. I started to loath peanut butter. I think I just figured out why I haven't had a peanut butter cookie in so long. Actually I really do like peanut butter, but just when it's part of dessert, not for lunch.

I set out this morning with the intention of buying plain old peanut butter but what I found intrigued me. Are you ready for it... white chocolate peanut butter . Now I realize you have probably heard of this before and you may even have some in your cupboard right now (which would be great because then you could make these cookies), but I guess I've been out of the peanut butter loop because I just discovered this gem today.

White Chocolate Peanut Butter Cookies 
1 1/2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 /2 cup Granulated Sugar, (plus more for sprinkling in you like)
1/2 cup Light Brown Sugar
1/2 cup Unsalted Butter, Room Temperature
1 cup White Chocolate Peanut Butter
1 tablespoon Milk
1 Egg
1/2 teaspoon Vanilla

Peanut Butter and Butter
Sugar, Egg, Milk and Vanilla, added

Flour, Baking Soda and Salt

Flattened Dough Sprinkled with Sugar 

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. In the bowl of an electric mixer beat together butter and peanut butter until creamy. Add the sugars and beat until well combined. Beat in the egg, milk, and vanilla. In a separate bowl whisk together the flour, baking soda, and salt. Add flour mixture to butter mixture. Beat until well combined. Using a muffin scoop, drop heaps of dough onto prepared baking sheets. Flatten with the back spoon, knife, or fork. Sprinkle with a little sugar if you like. Bake for 10-12 minutes. Cool on wire rack.

Makes 40 cookies

Recipe adapted from Joy of Cooking



Monday, March 21, 2011

Cheddar Soda Bread



Last night D and I went to a friend's house for a traditional Irish dinner. We had corned beef and cabbage, potatoes, and carrots, it was delicious. We brought this cheddar soda bread to share. For dessert we had a green cake called "swimming pool cake" which is a pistachio flavored cake with a cool and creamy frosting, it was quite tasty.

Cheddar Soda Bread
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Garlic Powder
1/2 teaspoon Salt
4 tablespoons Unsalted Butter, Cold and Sliced
8 ounces Sharp Cheddar Cheese, Grated
4 tablespoons Powdered Buttermilk
1 cup Water
1 Egg
Note: Liquid buttermilk can be used instead of powdered, just use in place of water. 

Preheat oven to 375 degrees F. Line baking sheet with parchment paper, set aside. Whisk together all of the dry ingredients except for the cheese. 


Cut the butter into the flour mixture.


Stir in the cheese. In a separate bowl mix together the egg and water, then add to the flour mixture and stir just to combine. 



Turn dough out onto prepared baking sheet and shape into a rounded loaf. Bake 35-40 minutes or until cake tester comes out clean. Cool on wire rack for 20 minutes before cutting.


Makes One Loaf


Recipe from King Arthur

Friday, March 18, 2011

Whole Wheat "Goldfish" Crackers


My brother loves goldfish crackers. He asked me to create a recipe using them as the featured ingredient. He was thinking somewhere along the lines of goldfish suspended in blue jello, (and no he is not 5 years old, he is in his 30's). I didn't make this creation, I know I'm a bad sister. But I did the next best thing, I found this great recipe from Smitten Kitchen and made these instead. You may have noticed my crackers are not shaped like goldfish (strike two) but that is because I don't have a goldfish cookie cutter, I guess he will just have to settle for starfish instead. I hope my brother appreciates this, although if he wants to actually eat these crackers he is either going to have to come visit me in SLC or make them himself, strike three I'm out.

Whole Wheat "Goldfish" Crackers (or any shape you fancy)
6 ounces Sharp Cheddar Cheese, Coarsely Grated
4 tablespoons Unsalted Butter
1/2 cup Whole Wheat Flour
1/4 cup All-Purpose Flour
1/8 teaspoon Onion Powder
1/4 teaspoon Salt

Preheat oven to 350 degree F and line baking sheet with parchment paper. Place all the ingredients in the bowl of a food processor fitted with the dough attachment. Turn food processor on and mix until dough forms a ball, about, 2 minutes. Wrap dough in plastic wrap and refrigerate for a half an hour. On a floured surface roll dough out and cut into any shapes you like. Bake till golden, about 15 minutes. Cool on wire rack.

Makes 30 Crackers

Recipe from Smitten Kitchen





Thursday, March 17, 2011

Irish Stout Cake with Sticky Coffee Frosting



When I was a kid I set a trap to catch a leprechaun using green jelly beans as the bait. It didn't work. These days I spend my Saint Patrick's Day being a bit more productive. This morning D and I had shamrock doughnuts with our coffee and then this evening we will be walking down to the local pub to enjoy some good beer, traditional Irish food, and music (I really hope they will be playing some good old Irish drinking songs!). We will end this Saint Patrick's Day with three of may favorite things, beer, coffee and cake all wrapped into one tasty dessert.

Happy Saint Patrick's Day!!!

Irish Stout Cake 
2 cups Cakes Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Unsweetened Cocoa Powder
1 3/4 cups Granulated Sugar
8 tablespoons Unsalted Butter, Room Temperature
1/3 cup Canola Oil
1 teaspoon Vanilla Extract
1 cup milk
1/2 cup Irish Stout Beer (I used Guinness)
4 Eggs






Preheat oven to 350 degrees F. Spray 9x13 inch pan with cooking spray and set aside. Place the dry ingredient in a fine mesh sieve over the bowl of an electric mixer, using a rubber spatula stir the till all the ingredients have passed through.  Hook the bowl into the electric mixer add the butter and  beat for 1 minute then add the oil and continue to beat for another 2-3 minutes.  In a separate bowl mix together the vanilla, milk, and beer. Add this mixture to the butter mixture and beat until smooth. Add the eggs and beat until well combined. Pour batter into prepared pan and bake for 30-40 minutes or until cake tester comes out clean. Once cake is done place pan on wire rack and allow cake to cool completely before frosting.

Adapted from King Arthur Flour

Sticky Coffee Frosting 
1/2 cup Granulated Sugar
 1/4 cup Light Corn Syrup
2 Large Egg Whites
2 tablespoons Water
1 teaspoon Vanilla Extract
1/2 teaspoon Instant Coffee

In the bowl of an electric mixer beat egg whites until stiff peaks form, set aside. In a medium sized sauce pan placed over medium heat mix together the sugar, corn syrup, and water. Cover and heat to a boil. Remove lid and continue to boil (do not stir the mixture) until a candy thermometer reads 242 degree F, this took me about five minutes. Pour syrup mixture over egg whites in a thin stream with the mixer on medium. Once all the syrup is in add the vanilla and coffee powder and increase the speed to high. Beat on high for 10 minutes or until stiff peak form. Frost cake immediately.

Recipe from Betty Crocker

Wednesday, March 16, 2011

Cranberry White Chocolate Chip Muffins


Over the past month or so I have acquired three packages of dried cranberries. This sort of thing happens to me when I buy items on a whim. That is why I rarely go to the store without a shopping list, because when I do I end up with multiple packages of dried cranberries and no toilet paper. I am the kind of person who has to write everything down, it gives me a sense of calm, when it's on paper I no longer have to store it in my head and I like that.

Cranberry White Chocolate Chip Muffins 
3 1/2 cups All-Purpose Flour
1 1/2 cups Granulated Sugar
4 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
8 tablespoons Powdered Buttermilk
2 cups Water
8 tablespoons Unsalted Butter, Melted and cooled
2 Eggs
6  ounces Dried Cranberries
6 ounces White Chocolate Chips
1 teaspoon Vanilla



Preheat oven to 375 degrees F and line standard 12 cup muffin tin with baking cups. Whisk together the eggs, water, butter, and vanilla. In a separate bowl whisk together the flour, sugar, baking powder, baking soda and powdered buttermilk. Add the wet ingredients to the dry and stir just until combined, then add the dried cranberries and white chocolate chips and stir just to incorporate, careful not to over mix. Fill muffin cups 2/3 the way full with batter. Bake for 20-25 minutes or until muffins are golden.

Makes 30 Muffins

Adapted from Barefoot Contessa: Back to Basics: Fabulous Flavor from Simple Ingredients

Monday, March 14, 2011

Mint Chocolate Layer Cake


Yesterday D and I had our first barbecue of the season. We invited our friends Jay and Stacey over for some drinks, barbecue, and cake. While it was still a bit cold in the evening, the day was perfect. The sun was out and the temperature was in the 60s. D and I spent some time in the yard enjoying the warm weather. By the time our friends arrived the temperature had dropped and so we had to eat inside, but still had a great time and great food.

Devil's Food Cake 
2 2/3 cups Granulated Sugar
1 1/2 cups Cocoa Powder
1 1/3 cups Bread Flour
1 1/3 cups Cake Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
8 tablespoons Powdered Buttermilk
6 Eggs
2 cups Water
1 teaspoon Vanilla
1 1/2 cups Unsalted Butter, Melted

Makes 4, six inch layers
Note: For this cake we will only be using 3 of the layers. You could use the remaining batter to make a few cupcakes or a single layer cake.

Preheat oven to 350 degrees F. Spray 3 six inch cake pans with cooking spray. Whisk together all of the dry ingredients and set aside. In the bowl of an electric mixer beat the eggs for one minute. Add the vanilla, sour cream and water, mix on low until combined. Add the dry ingredients and mix until smooth, then  mix in melted butter. Pour batter into the prepared pans and bake for 40- 45 minutes or until cake tester comes out clean. Allow cakes to cool in pans on a wire rack for 20 minutes then remove the cakes from the pans and place them directly on the wire rack to cool completely. Once cooled cakes can be wrapped in plastic and refrigerated for a few hours to make trimming the tops easier.

Adapted from The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Peppermint Buttercream 
1 cup Unsalted Butter, Room Temperature
3 1/2 cups Powdered Sugar
1/2 teaspoon Peppermint Extract
1/2 teaspoon Vanilla Extract
4 drops Green Gel Food Coloring, if Desired
1-2 tablespoons Milk

In the bowl of an electric mixer beat butter till fluffy. Add the powdered sugar a little at a time and beat on low to incorporate. Add the vanilla, peppermint, milk, and food coloring (if using), increase the speed and beat for a few minutes until frosting is nice and fluffy.

Ganache 
3 ounces Heavy Cream
4 ounces Semi-Sweet Chocolate
1 tablespoon Unsalted Butter
1/4 teaspoon Vanilla

Heat the butter and cream over medium heat until cream is hot and butter is melted but mixture is not boiling. Pour butter and cream mixture over chocolate and allow to sit for 5 minutes then stir till smooth. Stir in the vanilla.

Assembly 
Using a serrated knife trim the tops of the cakes to form 3 even layers. Place the first layer on a cake board and frost the top of the cake with about 1/8 inch thick layer of frosting, leaving 1/4 inch around the edge unfrosted. Place the second layer on top of the first and frost as you did the first layer. Top with the final layer and frost the entire cake with a very thin layer of frosting. Refrigerate for 30 minutes. Frost the cake with the rest of the frosting and refrigerate again for 30 minutes to allow frosting to set. While cake is in the refrigerator make the ganache. Once frosting has set pour the ganache over the top of the cake letting it drip down the sides and decorate with sprinkles, if desired. Put cake back in the refrigerator for another 30 minutes or until 30 minutes before the cake will be served.

Thursday, March 10, 2011

Peanut Butter Chip Banana Bread



Peanut butter and banana are an interesting combination. They compliment one another nicely, yet I haven't seen too many recipes with these two ingredients as the main components. This got me thinking about what else I could make with peanut butter and banana.

A couple of ideas:

A smoothie made with frozen bananas, smooth peanut butter, milk, vanilla and maybe even some chocolate

Banana cupcakes with peanut butter frosting

Banana pancakes with peanut butter chips

Just a few thoughts, but for now I'll stick with the peanut butter chip banana bread.

Peanut Butter Chip Banana Bread
3/4 cup Whole Wheat Flour
3/4 cup All-Purpose Flour
3 Large Bananas, Mashed (About 1 1/3 cups)
1/2 cup Sour Cream
3 tablespoons Unsalted Butter, Melted
2 Eggs
1 cup Dark Brown Sugar
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Vanilla
1/3 cup Peanut Butter Chips

Preheat oven to 350 degrees F and spray bread pan with cooking spray. In the bowl of an electric mixer beat together the eggs and sugar. Stir in the sour cream, mashed bananas, butter, and vanilla, just till combined. In a medium sized bowl whisk together all of the dry ingredients, except for the peanut butter chips. Add the dry ingredients to the wet and stir to combine, then stir in the peanut butter chips, and stir again, just until mixed. Pour batter into prepared bread pan and bake for 1 hour and 15 minutes or until cake tester comes out clean.

Bread can be covered and stored at room temperature for a few days.

Recipe adapted from Joy The Baker where it was adapted from Cooking Light

Wednesday, March 9, 2011

Fry Bread



This fry bread recipe comes from my mom. It's delicious for dinner topped with chili or as a dessert with some honey butter or cinnamon and sugar.

Fry Bread
4 cups All-Purpose Flour
1 teaspoon Salt 
1 Tablespoon Baking Powder
1 1/2 cups Water
Canola Oil for Frying 

Whisk together flour, salt, and baking powder. Stir in the water (add another 1/2 cup water if necessary) and knead for just a few minutes to form a soft dough. Allow dough to rest for 15-30 minutes. Divide dough into 12 pieces and shape into rounds. Heat canola oil in a fry pan over medium to medium-high heat. When oil is hot place one piece of dough at a time in the hot oil. Fry for a few minutes, then turn over and fry just another minute or two. Top with chili and all your favorite chili toppings. For a delicious dessert spread with honey butter or cinnamon and sugar. 

Tuesday, March 8, 2011

Jackie's Chili


D's and my anniversary is coming up soon. Next week actually. It is hard to believe we have already been married for three years. It seems like it all went by so fast, the planning, the wedding, and the honeymoon, it all just flew by. This recipe comes from a cookbook I received at my wedding shower. I love this book because it is full of wonderful recipes from all of my family and friends.

Jackie's Chili 
1 Can Black Beans, Drained
1 Can White Beans, Drained
2 Cans Chili Beans, Drained
1 Large Onion, Finely Chopped
1 Large Can Chopped Tomatoes
1 Small Can Tomato Sauce
2 Teaspoons Salt
2 Tablespoons Chili Powder
1 Lb Ground Turkey, Cooked and Drained

Put all the ingredients into a crockpot. Turn crockpot on low and cook for 6-8 hours. Serve with your favorite chili toppings or fry bread, (fry bread recipe will be posted tomorrow).

Monday, March 7, 2011

Mint Chocolate Parfait


When you find yourself wearing your Halloween socks in March you know you have seriously been neglecting the laundry. And in case you are wondering, yes I do have Halloween themed socks, they were a gift, and yes I have on occasion worn them when it is no where near Halloween (like today for example). Now you may be wondering what this has to do with a parfait? This has nothing to do with a parfait, nothing at all, I just though I'd share.

A Minty Parfait
1 pint Heavy Whipping Cream
1/4 cup Powdered Sugar
2/3 cup Granulated Sugar
1/4 cup Corn Starch
1/8 teaspoon Salt
2 1/2 cups Milk
2 tablespoons Unsalted Butter
2 teaspoons Vanilla, Divided
3 tablespoons Cocoa Powder
1 package Cool Mint Oreo Cookies

In a medium sized sauce pan, whisk together the granulated sugar, corn starch, salt, and cocoa. Gradually stir in the milk and cook over medium heat until the mixture comes to a soft boil. Let boil for 1 minute, stirring constantly. Remove from heat and stir in the butter and 1 teaspoon of vanilla. To cool quickly, pour pudding into a medium sized bowl. Make an ice bath using a large bowl filled 1/4 of the way full with water and ice. Carefully put the bowl with the pudding into the ice bath and stir pudding until steam subsides, about 5 minutes. Set pudding aside. In the bowl of an electric mixer beat the heavy whipping cream until it holds its shape. Add the powdered sugar and remaining teaspoon of vanilla, beat to incorporate. Line the bottom of a parfait dish (or a medium sized bowl) with one layer of Oreo cookies. Then top cookies with a layer of chocolate pudding and then a layer of whip cream. Continue adding the layers, ending with the whip cream. If you have a few cookies left over, you can chop them up in a food processor and sprinkle them on top.

Friday, March 4, 2011

Peanut Butter Brownies


D loves anything that involves chocolate and peanut butter, but oddly enough I have never made a chocolate and peanut butter dessert. I decided to remedy that with these peanut butter brownies.

Brownies
12 tablespoons unsalted butter
2 tablespoons peanut butter
3 large eggs
1 cup all purpose flour, scooped
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
 1 cup sugar

Preheat oven to 350 degrees F. Line a 9"x13" pan with parchment paper slightly hanging over the sides so brownies can easily be removed. Melt the butter, peanut butter, and chocolate in a sauce pan over low heat. Once melted, set aside to cool. In the bowl of an electric mixer beat together the eggs, sugar, and vanilla then beat in the cooled chocolate mixture. In a separate bowl whisk together the flour and the salt then add it to the chocolate mixture and beat until well incorporated.  Pour into prepared pan and bake for 30-35 minutes. Allow brownies to cool in pan for a few minutes. Then holding the sides of the parchment paper, carefully remove the brownies from the pan and set on a wire rack to cool completely.

Peanut Butter Frosting
1 cup peanut butter
8 tablespoons (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1/2 cup heavy whip

In the bowl of an electric mixer beat together the butter and peanut butter. Add the powdered sugar and beat until fully incorporated then add the heavy whip and beat about another minute or two.

Once brownies have cooled top with the peanut butter frosting and refrigerate for about 30 minutes to allow frosting to set.

Brownies can be stored in an air tight container in the refrigerator for a few days.

These brownies taste best when served at room temperature.

Wednesday, March 2, 2011

Carrot Cake Sandwich Cookies



When I was a kid I loved oatmeal sandwich cookies . They would come in a box each one wrapped up individually in a cellophane package. I remember devouring them on long road trips with my family. They were so soft, they would almost just melt in your mouth.
These carrot cake sandwich cookies were inspired by this nostalgic treat.

Makes 14 sandwich cookies

Ingredients

Cookies
1 cup whole wheat flour
1/4 cup all purpose flour
1 cup grated carrots
1/2 cup packed light brown sugar
1/2 cup granulated white sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup crushed pineapple
1/2 cup golden raisins
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/4 teaspoon baking powder
1 teaspoon cocoa powder
1/4 salt

Line two baking sheets with parchment paper. Preheat oven to 350 degree F. In the bowl of an electric mixer beat together the butter and sugars. Add the egg and beat until well combined. In a separate bowl whisk together all of the dry ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the carrots, pineapple, and raisins. Drop dough by one tablespoon at a time onto prepared baking sheets. Bake for 20-22 minutes. Cool on rack.

Filling 
8 oz. cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon orange juice

In the bowl of an electric mixer beat together the cream cheese and the butter. Add the powdered sugar and beat for 2-3 minutes. Add the vanilla and the orange juice, beat to combine.

Once cookies have cooled, turn half of the cookies up side down and frost with the cream cheese frosting, then top with the remaining cookies.

Cookies can be stored in an air tight container in the refrigerate for a few days.

These cookies pair well with a cup of spicy black tea and taste best served at room temperature.