Recently in Desserts

Butternut Squash–Apple Cake with Ginger Streusel

Recipe and photo reprinted with permission by Viviane Banquet Farre

www.foodandstyle.wordpress.com

This is really a remarkable recipe.  .  . exceptional ingredients and inventive concept.  If you haven't used turbinado sugar in place of regular brown sugar - please try it.  Most "brown" sugar is really just a form of processed white sugar... Turbinado has a much deeper flavor and is much healthier to use than traditional brown....And yes, it is more expensive than brown which is usually the case when you opt for the best ingredients.

But... rather than hearing my thoughts on this . . . I think it's appropriate to share Viviane's in her own words.  I am so happy to have discovered her website and blog and hope you visit her site often!

In her own words:

Ever since I was a little girl, I loved baking cakes. In fact, my very first cooking memory was of baking my very own birthday cake — for my sixth birthday! (Of course my grandmother helped a bit…) Nowadays, I do not bake as often as I would like. The busy-ness of my life and my orientation towards lighter foods have sometimes interfered with this deep and fundamental pleasure of baking.

With this recipe I decided to reconnect with the pure satisfaction of baking a beautiful old-fashioned cake — but with a modern twist. So I created a butternut squash and apple teacake with a surprising but delicious candied-ginger and pine-nut streusel.

Made without butter or too much sugar, this cake is light and moist without being rich. I always use organic, free-range eggs because I find them more delicious and also healthier than their conventional counterparts. In summertime, I buy my eggs at the Piermont Farmers’ Market, always marveling at the bright golden hue of their yokes. In the winter months, I rely on our local health-food stores for a good organic brand.

Likewise, I use organic turbinado sugar for most of my desserts. This unrefined, pure cane sugar has a subtle molasses flavor and some nutritional benefits, as it retains all the natural minerals (phosphorus, calcium, magnesium, potassium and iron) and vitamins present in sugarcane juice. Finally, the Australian crystallized (or candied) ginger used in the streusel is truly mouthwatering. Harvested when its roots are young and tender, the ginger is fiber-free and mild in flavor, adding a tangy and modern twist to this scrumptious cake.

Not only was I delighted with my new teacake, I was able to indulge in it without guilt. Nice to know one doesn’t necessarily have to choose between the poetry of baking and the prose of nutrition. Doesn’t that make the pleasure of baking infinitely more satisfying…?

Butternut Squash–Apple Cake with Ginger Streusel

makes 1 cake (8 servings)

For the streusel
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts

For the cake
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash purée (see cook’s note)
1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
1 cup organic Hunza golden raisins

1–9” non-stick round cake pan – buttered

Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.

Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.

Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.

Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened.
Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.

Cook’s note: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 45 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.

Fresh Mixed Berry Crumble

Ingredients:

• 2 pints fresh blackberries
• 2 pints fresh blueberries
• 1 pint fresh rasberries (or any other fresh berries such as Logan, Young or Ollalieberries)
• 1/2 cup organic cane sugar
• 1.5 cups flour
• 1 cup dark brown sugar
• 1 stick sweet cream butter, sliced into cold cubes
• 1/2 teaspoon cinnamon
• dusting of freshly grated nutmeg

Preheat oven to 350 degrees.

Wash and drain all berries.  Place in bowl and mix with cane sugar.

In another bowl mix flour, dark brown sugar and cinnamon and blend until mixed.  Add butter.  Slowly mix and squeeze butter into dry ingredients until well mixed and buttery crumb is created.  I like to do this until I'm sure all the dry ingredients have been very well blended and are no longer dry and dusty. This makes a lot of topping but you can't have too much!

Pour berries into a large pie, gratin or casserole dish.  Cover with brown sugar crumb mixture. Dust very lightly with freshly grated nutmeg.

Bake uncovered for an hour or until topping is golden browned.  Remove from oven and allow to cool for 20 minutes.  Serve with freshly made whipped cream or vanilla ice cream or gelato.  My favorite is Tahitian Vanilla gelato!!

Best Peanut Butter Cookies

I love good peanut butter cookies.  When I make them, I make a lot of them to give to other people.  This recipe will make about 5 dozen cookies.  If you don't want to make that many, you can simply cut all ingredient quantities in half. I opted for a larger recipe as many of these cookies are being made by military families who want to send cookies to Iraq or overseas.  

This recipe was adapted from a Carole Bloom recipe in her book, The Essential Baker.

Ingredients:

• 2 1/4 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup organic unsalted butter (softened at room temp)
• 1 cup peanut butter, chunky texture  and at room temp (freshly ground at the grocery store is best!)
• 1 cup sugar
• 1 cup light brown sugar, firmly packed
• 2 extra large organic eggs (at room temp )
• 1 tsp pure vanilla (not imitation)
• 3/4 cup peanuts, salted and lightly toasted

Preheat oven to 350.  Adjust the oven racks to the upper and lower thirds of the oven. Line three baking sheets with parchment paper.

Stir together dry ingredients in a bowl.

In mixer with a flat or paddle attachment, cream butter until light and fluffy (2-3 minutes).  Add the peanut butter and blend.  Add both sugars to the mixture and mix until completely blended.

Using a fork or whisk, beat the eggs and vanilla together in a separate bowl.  Add to the peanut butter mixture and mix until completely blended.  Scrape down the sides with a spatula to ensure an even mix.  Continue doing this until the egg blends into the mixture and smoothes out.

Slowly add the dry ingredients slowly in stages so it is completely blended.  Scrap the sides with a spatula as you go to ensure everything gets completely mixed.

Add half of the peanuts to the mixture and blend by hand until mixed.

Using a large spoon scoop batter into balls or mounds.  Place on baking sheets about 2 inches apart.  Lightly dampen the back of a fork and press each cookie ball slightly to flatten it.  Then make a cross-hatch pattern by lightly doing the same across the first set of marks.

Using remaining peanuts - press a few peanuts into the top of each cookie.

Cover one baking sheet with saran wrap and place in refrigerator while other two are baking.  Place two of the baking sheets in the oven, one on the upper rack and one on the lower rack.  Bake for 7 minutes. After 7 minutes switch the baking sheets rack positions and bake for another 7-8 minutes or until cookies are lightly golden.   

Remove from the oven and allow the cookies to cool on the baking sheets.  Carefully remove and enjoy!

Bake for 8-10 minutes for chewy

10-12 minutes for crispy/chewy

and 12-14 minutes for crispy but watch carefully. Cool completely. about 6 dozen.

Now, if you want to make sandwich  cookies make a spread of equal amounts of peanut butter and honey (or try sandwiching with ganache)  and put two cookies together with the filling in the middle.

Recommendations for shipping:

1. Use a vacuum sealer. Seal the bag and then place the sealed bag into a bag that you blow up like a balloon. Just place to original bag in, zip all but one edge, blow it up like you were inflating a party balloon and finish zipping.

2. Pack the inflated bags in popcorn.

3.Another thing to do is to be sure to use a label on each package. For example:

"4 doz. chocolate chip cookies - Baked 1/23/08"

4. Add a packing list to the inside of the package, with the recipient’s address as well as your own.

Photo and Recipe Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

This recipe is from David's good friend Susan Cox of Dana Point, California.

Serves 6

FOR THE FILLING

• 6 cups peaches, peeled and sliced (about 2.5 lbs)
• ¼ cup granulated sugar
• ¼ cup light brown sugar, lightly packed
• 3 tablespoons all-purpose flour
• 1 tablespoon freshly squeezed lime juice

FOR THE TOPPING

• ¾ cup all-purpose flour
• 1/3 cup light brown sugar, lightly packed
• ¼ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into pieces
• ¾ cup English toffee bits (like Skor or Heath)½ cup pecans, toasted and coarsely chopped

Preheat the oven to 350 degrees.

Place six 1¼ cup ramekins on a baking sheet lined with parchment paper; set aside.

Meanwhile, immerse the peaches in boiling water for 30 seconds, then place them in a bowl of ice water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the sugar, brown sugar, flour and lime juice and blend well. Divide filling evenly among ramekins.

To make the topping, whisk flour, brown sugar and salt in bowl to blend. Using fingertips rub in butter until mixture hold together in clumps. Stir in toffee and pecans; sprinkle over filling.

Bake Crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream if desired.

Zoe's Red Velvet Birthday Cake

Photo and Recipe Link Posted with Permission by:

Once again, Zoe from www.zoebakes.com is a mind reader.  A few months ago she did it with the Ultimate Carrot Cake Recipe... and now it's birthday cake.  Just yesterday I was discussing cakes with a friend and it made me wonder where I could find unique birthday recipes.  Suddenly.... there it was.... right on my Facebook page.  Zoe posted a link to her beautiful Red Velvet Birthday cake recipe which included a stunning basket-weave frosting.

If you haven't booked marked her blog at www.zoebakes.com please do it.  She takes the time to break down each recipe's method in thoughtful detail and mouth-watering step-by-step photos worthy of a coffee table book.

For Zoe's Red Velvet Birthday Cake Recipe..... Click Here

Banana’s Foster Cream Pie

Photos and Recipe Reprinted with Permission by

www.evilshenanigans.com

This is such a smart recipe.  Take a classic dessert like Bananas Foster and turn it into a creme pie.  The writers of www.evilshenanigans.com came up with this on a whim and I bet it will become a classic of its own.

Here is the recipe, in her own words:

Yield 1-9″ Pie

Ingredients:

Crust:

1 1/4 cup graham cracker crumbs

1/4 cup light brown sugar

1/4 cup unsalted butter, melted

Caramel Sauce:

3 tablespoons unsalted butter

1/3 cup light brown sugar, loosely packed

2 tablespoons cream

2 tablespoons dark rum

Filling:

2-3 bananas sliced

2 1/2 cups milk, 2% or higher

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon all-spice

1/8 teaspoon salt

1 teaspoon vanilla bean paste

2 eggs

1 egg yolk

2 tablespoons unsalted butter

Topping:

2 cups heavy cream

1/2 teaspoon dry gelatin

1 tablespoon water, room temperature

1 teaspoon vanilla

2 tablespoons sugar

Cinnamon for dusting

Heat the oven to 350 F.

Method:

In a bowl mix the brown sugar, graham cracker crumbs and melted butter until well mixed.  Pour into a 9″ pie plate and press it evenly into the pan.

Bake for 10 minutes.  Allow to cool while you prepare the caramel.

In a small skillet melt the butter and brown sugar over medium low heat.  Allow it to come to a boil, turn the heat down to low and cook for 30 seconds.

Remove the pan from the heat and stir in the cream and rum.  Allow to cool slightly.

Slice two to three bananas and layer the slices on the bottom of the pie crust.

Pour the caramel evenly over the bananas.  Allow to cool at room temperature while you prepare the custard.

In a heavy saucepan combine the sugar, cornstarch, salt, vanilla bean paste, and spices.  Pour over the milk and mix well.  In a separate bowl mix the eggs and egg yolk well.  Pour it into the milk mixture and whisk until well combined.

Cook over medium heat until the mixture comes to a simmer.  Cook for 30 seconds then remove from heat.

Strain the mixture into a large bowl, then whisk in the butter.

Pour the custard over the bananas and caramel.  Cover with plastic wrap, making sure it is pressed directly against the custard to prevent a skin from forming.   Chill for at least four hours, but overnight is better.

To finish the pie mix the dry gelatin with the water in a small microwave save bowl.  Allow to bloom for two minutes.  Once bloomed, heat in the microwave for 10 seconds.  Stir and allow to come to room temperature.

In a large bowl add the cream.  Mix on medium speed until it begins to develop large bubbles.  Add the vanilla and increase the speed to medium high.  Add the sugar and the cooled gelatin.  Increase the speed to high and beat until it thickens and holds soft peaks.  Spread the cream over the cooled pie and dust with cinnamon.  Chill for thirty minutes before slicing and serving.

I did get this shot of the last slice in the pan, from across the room, before my brother ate it.

Chipotle Gouda Cornbread

Photos and Recipe Reprinted with Permission by www.evilshenanigans.com

I was on Twitter this morning and "met" a very creative and friendly foodie @bakingblog.  When I visited her website www.evilshenanigans.com , I was captivated by this recipe.  I'm a chipotle addict and this sounded incredible. There are many other recipes on this website that are worth checking out... like grilled mushroom and picatta pizza on sourdough wheat crust and baja fish tacos.

"The texture is soft and creamy, savory and sweet.... there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had."

Chipotle Gouda Cornbread  Yield 18 muffins or 1 - 9″ round loaf

5 oz all-purpose Flour 5 oz corn meal 1 1/2 oz sugar .5 oz baking powder .75 oz non-fat dry milk 4 oz Gouda cheese, shredded 1 teaspoon dry chipotle powder 1 teaspoon chili powder 1 egg, beaten 9 oz buttermilk .5 oz honey or corn syrup 6 oz butter, melted

Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.

In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined.  Add the cheese and stir to combine.

In a separate bowl mix the egg, milk, honey or corn syrup, and butter.

Make a well in the dry ingredients and pour the went into it.  Fold the mixture gently, mixing until the dry ingredients are just moist.  Do not over-mix.

Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.

Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.

Allow to cool in the pan for 3 minutes before turning out of the pan.

Homemade Rose Petal Pistachio Ice Cream

Chef David Lawrence is a Facebook friend and lately he's killing me with his recipe posts!  His new blog... www.forkingdelicious.blogspot.com is a combination of stunning food photos, humorous writing and interesting culinary creations.  He has been gracious to allow me to re-post many of his recipes.  So many are wonderfully inventive and decadent that I find myself asking him constantly if I can add them to this collection.  This one will be haunting me all day and it's only morning.... thanks Dave!

David has a self-professed obsession with making ice cream.  Check out his cheesecake ice cream on the blog... While searching for more exotic ingredients, he found this one in a wonderful book by  Padma Lakshmi.

From Tangy Tart Hot & Sweet

by Padma Lakshmi

Makes about 1 quart

Ingredients:

• 2 cups heavy cream
• 2 cups whole milk
• 4 large egg yolks
• ½ cup sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons rose water*
• 5 tablespoons rose petal jam*
• ¼ cup crushed, raw, unsalted pistachios
• 2 tablespoons dried rose petals, without stems or leaves, just petals

Method:

Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won’t scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator.

Pour the cooled custard into your ice cream maker and follow the manufacturer’s directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

 Click on the ingredients with links to find them on Amazon

Recipe and Photos Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Neiman Marcus Chocolate Chip Cookies

INGREDIENTS:

METHOD:

Preheat the oven to 375 degrees.

In an electric mixer fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and the vanilla, mix well to incorporate. Whisk the oatmeal, flour, salt, baking powder and baking soda together in a medium bowl and combine with the wet ingredients. Mix on low speed to form the dough. Fold in the chocolate chips, grated chocolate and walnuts by hand, so as not to break them up or melt the chocolate with the heat of the mixer. It takes a bit of elbow grease, but trust me, it is well worth the effort!

Roll the dough into “golf ball” sized rounds and place 2 inches apart on a parchment lined sheet pan. Bake for 10 to 14 minutes until the top of the cookie cracks and turns golden brown. The key is to slightly “under bake” them so the cookie stays soft and chewy. Cool completely, (if you have that kind of willpower) on a cooling rack and store in an airtight container.

Shipping Overseas:  Cookies with chocolate chips are not recommended during the hottest months in Iraq as chocolate may melt.

Please check with your local post office as they will also have excellent shipping suggestions.

• 2 cups all-purpose flour, plus more for dusting board
• 5 teaspoons sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• Zest of 2 lemons
• 9 tablespoons unsalted butter, diced and very cold
• 1½ cups fresh blueberries
• 2 large eggs
• 1/3 cup heavy cream, plus more for brushing tops

• ½ cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tablespoon unsalted butter

• Preheat the oven to 400 degrees.
• Line a sheet pan with parchment paper and set aside.
• Meanwhile, in a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Add the butter and work it into the flour mixture with a pastry cutter or by pressing it between your fingers until the mixture resembles coarse meal and the butter is about the size of peas. Using your fingers, gently toss the blueberries with the flour mixture. At this point I usually place bowl back into the refrigerator to keep the butter cold while I whisk together the cream and the eggs.
• Make a well in the center of the flour mixture and pour in the eggs and cream. Using the tines of the fork and working from the outside of the flour mixture, gently start incorporating the dry ingredients into the wet until just combined being careful not to mash the berries. The key is not to overwork the dough, but to just bring it together. It will be crumbly, but that’s exactly what makes a moist, tender scone in the end.
• Lightly dust your work surface with flour and turn the dough out onto it. Gently knead the dough and pat it out into a 6-inch rectangle. Using a knife or a pastry bench scraper, cut the dough into 4 equal squares. Cut each square in half on the diagonal to make eight triangles. Carefully transfer the scones to the prepared sheet pans. Brush tops with remaining cream.
  
• Bake until lightly golden brown and firm to the touch, about 15 to 18 minutes.
• Meanwhile, to make the glaze, mix the lemon juice and confectioners' sugar together in a microwave-safe bowl (I use a Pyrex glass measuring cup). Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps. Cool the scones slightly on a wire rack then drizzle artfully over the top of the warm scones.

Lavender Creme Brulee

by Chef David Lawrence

www.chefdavidlawrence.com 

This wonderful and romantic twist to an already romantic dessert was the first recipe that really tugged at my heart strings.  Here it is, in his own words . . .

LAVENDER CREME BRULEE

I went through an obsession with all things lavender.  I hunted down every recipe I could find that used the delicate, purple flowers.  This is an impressive dessert, yet one that people are incredibly intimidated by.  They think of Creme Brulee as something you order in a fancy restaurant, not something to be made at home.  Nothing could be further from the truth.  It is ridiculously east to make, and perfuming the custard with dried lavender flowers really makes it something special.

Serves 6

• 4 cups heavy cream
• 1 TBSP dried lavender flowers
• 8 large egg yolks
• 3/4 cup sugar, divided

Preheat oven to 300 degrees

Place a large baking dish in the center of the oven and fill it with about an inch of boiling water to create a water bath.

Meanwhile, spray 6 (1/2 cup) ramekins with non-stick cooking spray.  In a large, heavy saucepan over medium heat, bring the cream and the lavender flowers to a simmer.  Remove from heat and allow the mixture to steep for five minutes.  Strain the custard through a fine mesh sieve to remove the lavender flowers.

In a large bowl, mix together the egg yolks and half of the sugar until light and creamy.  Slowly add the cream to the egg mixture,  a little at a time, whisking constantly.  You want to temper, not scramble the eggs.

Pour the custard into the ramekins, filling them about 2/3 full.  Place the ramekins in the baking pan and add more water if necessary to bring the water three quarters of the way up the sides.

Bake for 60 minutes or until the custard is set around the edges but still has a slight jiggle in the middle.  Cooking time will depend on the size of the ramekins.  Begin checking at 30 minutes.  Let the custards cool in the water bath for 30 minutes, then chill for at least two hours.

When ready to serve, sprinkle the remaining sugar over the custards and using a small hand-held torch, caramelize the tops until they bubble and turn golden brown.  If you don't have a torch, place the ramekins on a sheet pan six inches below the broiler for a few minutes to achieve the same effect.  Refrigerate for ten minutes before serving.

Recipe and photo reprinted with permission of Chef David Lawrence

My Best Creme Caramel - by Robert Zupperoli

A reader posted this on my "family and friends favorites" page.  I haven't tried it, but it sounds very good.  If you try the recipe, please give me your feedback or any related tips.

in his own words . . .

This is easy and a definite crowd-pleaser . . .

preheat oven to 350

• Five Jumbo Egg Yolks
• Four Jumbo Eggs
• Three & 3/4 cups of Whole Milk
• 3/4 cup sugar
• 1.5 – 2 Teaspoons Pure Vanilla Extract

• An Angel Food or Bundt cake pan, a souffle mold will work as well
• 1 cup sugar, plus three table spoons ice cold water
• a 13 x 9 baking pan a tea kettle of boiling water
• serving bowl

1. in a nonreactive sauce pan heat the 1 cup of sugar and water until dissolved, stir little, allow the sugar to carmelize, it helps if you leave the sugar to carmelize on its own. When it starts to boil, with a pastry brush dipped in water brush down the sides of the pan so the sugar does not crystalize on the side of the pan. When it carmelizes (turns golden brown) pour into the pan you are planning on using to bake the custard in, swirl the pan to coat all the sides, invert into the serving bowl, and allow to cool.  Don't let the caramel get too dark in color or it may taste burnt.  Watch it closely as it can burn quickly.
2. beat egg yolks and eggs with sugar until thick and lemon colored. beat on a high speed.
3. simmer milk and vanilla, when small bubble start to form on the side of the pan the milk is ready. temper the eggs by adding a cup of warm milk to the eggs and sugar. Continue to stire the milk and eggs, slowly add the rest of the milk to the egg mixture. mix well to combine.
4. pour custard into the prepared mold
5. place custard in 13 x 9 baking pan and pour boiling water in the pan till the water comes up the sides of the mold by about an inch to an inch and a half
6. bake in preheated for 50 – 60 minutes or until a knife inserted in the center comes out clean.
7. remove from oven and allow to cool. when the custard has cooled to room temp. you may need to loosen the sides with a knife. place in the refrigerator until you are ready to invert it into the serving bowl and serve.

Zoe Bakes ... The Ultimate Carrot Cake

Photo and Recipe Link Posted with Permission by:

www.zoebakes.com

I have always believed that in life, there are cooks and there are bakers.  I love to cook and I must admit, baking has always intimidated me.  So when I come across someone who is truly a master baker and creative artist... I admire that talent.  Zoe Francois is one to admire.  She has a simply wonderful blog www.zoebakes.com that is so friendly and informative with marvelous recipes that I was immediately transported to an alternate universe where I felt like I could be a master baker!  Zoe's new book, Artisan Bread in Five Minutes a Day has been getting rave reviews for wonderful homemade bread that is so easy to make "It almost bakes itself."

Carrot cake is one of my very favorite deserts.  I rarely find a recipe worthy of consideration as I am a true carrot cake snob.  In my quest for the ultimate carrot cake recipe, I happened across Zoe's website.  My search was over.  Ironically, I was very familiar with Zoe's website and wasn't that surprised the ultimate recipe would be shared by her.  She was thoughtful enough to allow me to link her recipe to my website.

This is just a sample of how remarkable her recipes are and I encourage you to visit her website to see her other beautiful and delicious creations.

And if you love cookbooks like I do.. please purchase her book through Amazon at this link

For the Ultimate Carrot Cake Recipe including a detailed step-by-step process and photos.... click here

Coconut Cream Banana Mango Muffins

Recipe and photos reprinted with permission:

Sue Doeden's All About Food Blog

http://www.areavoices.com/sdoeden/

One of the best things about blogging is meeting other talented bloggers through social networking sites.  There are some terrific blogs out there and the more we can acknowledge great recipes and creativity by re-posting, the more we will support visiting traffic to blogs.  Sue Doeden's blog "All About Food" is a fun and personable website.  This recipe looked so good, I had to repost it.  Please visit her site for more mouth-watering recipes!

In her own words:

My favorite banana muffins in the whole world have always been the ones my dad called his own. I don't remember a time that he ever made them, but still, he called the moist muffins his banana muffins.

With pride in his voice, he would tell us the same story each time we ate the muffins. He was just a young boy when he invented the recipe in his mom's kitchen. He mixed them up and baked them himself. Apparently, though, when he got married, he passed the banana muffin-making over to his wife. And so, for years, my mom made my dad's banana muffins. My brother and I, along with my dad, would eat the muffins up in no time. They were delicious.

I'm not so sure my dad would approve of me playing around with his recipe. I'm in the midst of mango madness. I couldn't stop myself from stirring some chunks of fresh mango into my dad's banana muffins. Since I had half a can of cream of coconut in my refrigerator, leftover from the coconut cream custard I made for the mango soup (see previous post), I decided to stir some of that into the batter, too.

The new version of my dad's banana muffins took on a tropical flair. They are still moist and full of great flavor. I've discovered the blacker the bananas look, the more pronounced the banana flavor will be in the baked muffins. When the last of a bunch of bananas starts to look too dark to eat, I put them in a zip-top freezer bag and pop them into the freezer. When I'm ready to start making muffins, I take them out of the freezer and let them thaw a little bit. I cut off the top end of each banana and squeeze the mushy banana right into the mixing bowl. Easy.

Next time I make the muffins with cream of coconut, I will stir in some chopped macadamia nuts and maybe some shredded coconut.

If you don't have cream of coconut on hand, you can leave it out and increase the sugar from 1/2 cup to 1 cup.

Be sure the mango you use is ripe, juicy and sweet.

And remember -- they're my dad's banana muffins (with a tropical twist). I'm pretty sure he'd like them.

My Dad's Banana Muffins (with a tropical twist) or

Coconut Cream Banana Mango Muffins

• 1/2 cup butter (1 stick), room temperature
• 1/2 cup sugar
• 1/2 cup cream of coconut (such as Coco Casa)
• 2 eggs
• 2 large ripe bananas, mashed
• 1 teaspoon vanilla
• 1/4 teaspoon fresh lime juice
• 1 cup vanilla yogurt or sour cream
• 1 teaspoon baking soda
• 2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 ripe mango, chopped (1 cup)
• Turbinado sugar or sparkling sugar for sprinkling on muffin tops

Preheat oven to 400 degrees. Coat muffin tins with non-stick cooking spray.

In small bowl, combine yogurt or sour cream and baking soda. Mix well and set aside.

In mixing bowl, cream butter until smooth. Add sugar and beat until incorporated. Add cream of coconut and blend. Add eggs, mashed bananas, vanilla, lime juice, and yogurt and baking soda. Mix well. Sift flour, baking powder and salt together.  Stir just until all the dry ingredients have disappeared into the batter. Stir in mangoes.

Spoon batter into prepared muffin tins to 3/4 full. Sprinkle the top of each muffin with some turbinado sugar or sparkling sugar. Bake in preheated 400-degree oven for 15 to 20 minutes. Remove from muffin tins and cool on wire rack.

These muffins freeze well.

Tropical Coconut Banana Bread

Ingredients:

1 stick of butter, melted and cooled

1/3 cup organic cane sugar

1/3 cup dark brown sugar

2 eggs

1 1/2 cups white flour

1/2 cup whole wheat flour

1 teaspoons salt

2 teaspoons baking powder

5 very ripe bananas, coarsely mashed

6 oz. canned crushed pineapple, drain liquid

5 oz. canned cream of coconut (not coconut milk - however I have used coconut milk when I couldn't find cream of coconut and I added a 1/4 tsp of vanilla)

1 teaspoon vanilla

1/2 cup of roughly chopped and toasted macadamia nuts

• Preheat oven to 350F. Grease a standard loaf pan
• Toast the nuts in the oven for about 10 minutes
• Cream butter, 2 of the mashed bananas and sugars in a large bowl.
• Mix in eggs.
• In a separate bowl, mix the remaining dry ingredients
• Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.
• Fold both banana mixtures from other two bowls slowly into dry ingredients - don't over mix!
• Fold in the nuts.
• Pour batter into the pan
• Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven... my oven is commercial grade and tends to cook faster than others... just keep an eye on it :-)
• Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.

• Lightly dust with confectioners sugar before serving.

Macadamia Nut Banana Bread

What is better than homemade banana bread?  The whole house smells fantastic as it's baking and it's one of the most simple things to make.  This recipe is very basic.  I just modified a little of this... and a little of that... and received rave reviews from my husband and 4 year old son, Wyatt.  To me macadamia nuts compliment the tropical origins of bananas more than walnuts.

If your bananas don't seem ripe enough... place in the oven on 350 for 15 minutes prior to mixing the ingredients.  This will simulate the sun and allow all of the sugars to be released.  This is what makes banana bread great.... truly ripe bananas with black peels.  This trick does not work with green bananas... they must be very yellow or very ripe but not fully black on the peel.

Ingredients:

2 cups all-purpose flour

3/4 cup sugar (I use organic cane sugar)

3/4 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 teaspoon cinnamon

5 very ripe bananas - mashed well

1 stick unsalted butter - melted and cooled

2 large eggs

1/2 cup whole organic yogurt

1 teaspoon vanilla extract

3/4 cups macadamia nuts, toasted and chopped

Confectioner's sugar - light dusting before serving.

1. Adjust the oven rack to the lower middle position and preheat the oven to 350 degrees.

2. Grease with butter an 8.5 by 4.5 inch loaf pan

3. Whisk flour, sugar, baking soda, salt and cinnamon together in a large bowl.

4.  In a mixer using the wire attachment whip 2 mashed bananas, melted butter, eggs, yogurt and vanilla.  Mix well.. you want a fluffy and creamy banana mixture.

5.  In a separate small bowl, mash the remaining 3 bananas so they still have some chunky texture.  Then blend together with banana mixture in blender.

1. Slowly fold the whole banana mixture in with the flour until it is combined.. but don't over mix.  Fold in the macadamia nuts.

7.  Using a rubber spatula, pour the batter into the buttered loaf pan and smooth the edges and top.

8.  Bake until golden brown - approximately 55 minutes.  Rotate every 15 minutes to ensure all sides are baked evenly.  When you do this be delicate so you don't upset the rising bread

9.  Remove and let cool in the pan for 10 minutes.  Then place on rack and cool with a cloth towel over the bread for another 30 minutes before serving.

10.  To serve, cut into slices and lightly dust with confectioner's sugar - serve!

Spiced Pear Banana Bread

The pears add a really nice flavor to this spiced banana bread recipe. For best results use soft pears!

PREP TIME: 20 Min

COOK TIME: 1 Hr 20 Min

READY IN: 1 Hr 40 Min

SERVINGS: 12

INGREDIENTS

• 2 cups plain flour

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/4 teaspoon nutmeg

• 2 mashed bananas

• 2 mashed pears (peeled or use canned pears)

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1/2 cup butter or margarine

• 1/4 cup plain or vanilla yogurt

• 2 eggs

• 1 teaspoon vanilla

DIRECTIONS

1. Preheat the oven to 350F. Grease a loaf pan and coat with flour to prevent sticking.

2. In a medium mixing bowl, mix together the flour, baking soda, cinnamon, ginger and nutmeg.

3. In another mixing bowl, cream together the white sugar, brown sugar and butter.

4. Mash the pears and bananas together really well in another bowl.

5. Stir the pear and banana into the sugar and butter mixture and add in the eggs and vanilla, stirring well. Then stir in the yoghurt, again mixing well.

6. Slowly pour the wet mixture into the dry mixture, stirring constantly. Mix really throughly until everything is perfectly blended together.

7. Spoon the mixture into your prepared loaf pan. You can place a few slices of banana on top and sprinkle with a little brown sugar for decoration if you like.

8. Place the loaf pan in the center of preheated oven and bake on 350F for 1 hour 20 minutes. Cooking times may vary, especially in fan assisted ovens, so check the loaf is done by inserting a toothpick or knife into the middle of the loaf. If it comes out clean the loaf is ready.

9. Allow the banana bread to cool in the loaf pan for about 10-20 minutes. The cooling is important because the loaf will solidify fully as it cools.

Chewy and Decadent Gourmet Chocolate Chunk Cookies

What is better than fresh from the oven chocolate chip or chunk cookies?  The chewier... the better.  This recipe won't disappoint you if you're looking for that ideal cookie....

Ingredients:

2 cups + 2 tbsp all-purpose flour

1/2 tsp baking soda

1/2 teaspoon salt

1 1/2 sticks of unsalted, melted butter (then cooled)

1 1/2 cups packed golden brown sugar

1 large egg

1 large egg yolk

2 tsp real vanilla extract

1/2 cup chopped pecans or walnuts (optional)

3/4 cups broken gourmet semi-sweet chocolate bars (or 2 cups commercial chocolate chips or chunks)  I prefer Michel Cluizel 72% bars (you can find a great selection at Whole Foods)

3/4 cups broken gourmet dark chocolate bars (broken into very small pieces)

Directions:

Place oven rack in the middle (or lower middle) of the oven.  Preheat oven to 325.  Line a baking sheet with parchment paper.  Combine flour, baking soda and salt in a bowl.  In a sauce pan on VERY low heat, melt the butter slowly.  Set aside and allow to cool.

In a large mixing bowl, beat the melted (and cooled) butter and sugars together with a mixer - medium speed (approx 2 minutes) Beat in the egg, york and vanilla until smooth.  You want to mix it long enough that the blend starts to lighten in color and looks like it's beginning to whip (about 3 minutes).

Place mixer on the lowest speed and very slowly add the flour mixture a small amount at a time... approximately 1 minute.  Do not over mix.. just do this enough to blend the flour. Pour in the chocolate chunks or chips and stir with a spoon until well-incorporated.  If using nuts, add them here and blend with a spoon. Chill the dough in the refrigerator for 10 minutes.

Take approximately 2 tablespoons of dough at a time and roll the dough into well-formed balls.  Lay them on the baking sheets about 1.5 to 2 inches apart.  Bake the cookies for 7 minutes.. then rotate the cookie sheet.  Bake another 7-12 minutes.  The edges should just barely begin to brown.  The center will look puffy.

Remove the baking sheet and let the cookies cool for 10 minutes.  Transfer to a wire rack to allow the cookies to completely cool.  Enjoy!

Friends Garr and his son Liam enjoying a fresh batch of these while these boys were at Monster Truck Jam . . . little boy heaven!

Shipping Overseas:  Cookies with chocolate chips are not recommended during the hottest months in Iraq as chocolate may melt.

• Don't pack crisp and soft cookies together: the moisture from the soft cookies will seep into the crisp cookies, making them lose their delightful crunch.

• Don't overstuff your container. Your cookies may be damaged. Likewise, don't under-pack your container. The cookies should fit snugly. If you have too much space, crumple up a bit of tissue paper to fill the holes.

• Individually wrap your cookies with saran wrap to keep them moist.

• Pack your tin or container in a heavy-duty cardboard box that's large enough to allow a two- to three-inch cushion between the tin and the wall of the outside box.

• Place a layer of shipping peanuts, air-popped popcorn, or crumpled paper on the bottom of your shipping box. Set your cookie tin on this bottom layer. Then fill in the sides and top with more shipping materials.

• Seal the shipping box with heavy-duty shipping tape. Place a mailing label on the box, and you're ready to send those treats on their way.

• Readers have also recommended using coffee cans or empty Pringles containers for shipping cookies.  Another reader suggested suggested packaging them in styrofoam and chill packs.  Layer each cookie in plastic bags and then wrap in newspaper.

Please check with your post office as they will also have excellent shipping suggestions.

Sachertorte 

This cake is so wonderful and rich.  My mother has been making this since I was very little.   It takes some time - but is well worth the effort.  There are hundreds of recipes called Sachertorte - many have ingredients not considered authentic like marzipan and hazelnut.  The cake in this version is close to the original recipe, but I've been told by some bloggers that the glaze isn't close to the original... however, this version is delicious and sticks to the basic spirit and concept of the original.

Sachertorte was invented by Franz Sacher of the Sacher Hotel in Vienna, Austria.  It was a closely guarded secret until, somehow the owner of the pastry shop Demel obtained the recipe.  The Demel and Sacher families ended up in a bitter rivalry that even went to court to determine who could call their creation the "Original Sachertorte."  It appears that both recipes are very similar - except Demel's version puts the jam just under the chocolate glaze.  Sacher's version puts the apricot filling in the center of the cake.

You can order the original cake from Vienna.  Sacher's cake comes with a chocolate circle stamp on the cake - Demel's Original Sachertorte comes with a triangular chocolate stamp.

Note - My mother always doubled the glaze and filling recipes - split both cakes and ended up with two complete cakes.

Ingredients:

6.5 ounces - good quality semi-sweet chocolate, broken or chopped in small pieces

8 egg yolks

8 tablespoons (1/4 stick) of unsalted butter, melted

1 teaspoon real vanilla extract (Williams Sonoma carries a good one)

10 egg whites

pinch of salt

3/4 cup of sugar

1 cup sifted all-purpose flour

1/2 cup apricot jam, rubbed through a sieve

THE GLAZE

3 ounces unsweetened chocolate, broken or chopped

1 cup heavy cream

1 cup sugar

1 teaspoon corn syrup

1 egg

1 teaspoon real vanilla extract

Preheat the oven to 350 degrees.  Line two 9 by 1.5 inch round cake pans with circles of wax paper.

In the top of a double boiler, heat the chocolate until it melts while stirring it occasionally with a wooden spoon.  In a small mixing bowl, break up the egg yolks with a fork, then beat in the chocolate, melted butter and vanilla.

With a wire whisk or beater, beat the egg whites and pinch of salt until they foam - then add the sugar, 1 tablespoon at a time while beating until stiff peaks form.  

Mix about 1/3 of the egg whites into the yolk-chocolate mixture, the reverse the process and pour the chocolate over the remaining egg whites.  Sprinkle the flour over the top.  With a rubber spatula, using an over-and-under cutting motion instead of a mixing motion, fold the whites and the chocolate mixture together until no trace of the whites remain.  Do not overfold!!

Pour the batter into the 2 lined pans, dividing it evenly between them.  Back in the middle of the oven until the layers are puffed and dry and a toothpick stuck in the center comes out clean (about 40-45 minutes but watch it as every oven can be a little different)

Remove the pans from the oven and loosen the sides of the layers by running a sharp knife around them. Turn them out on a cake rack and remove the wax paper.  Let the layers cool while you prepare the glaze.

GLAZE PREPARATION:

In a small heavy saucepan, combine the chocolate, cream, sugar and corn syrup.  Stirring constantly with a wooden spoon, cook on low heat until the chocolate and sugar are melted - then raise the heat to medium and cook without stirring for about 5 minutes or until a little of the mixture dropped into a glass of cold water forms a soft ball.  In a small mixing bowl beat the egg  lightly, then stir 3 tablespoons of the chocolate mixture into it.  Pour this into the remaining chocolate in the saucepan and stir it briskly.  Cook over low heat, stirring constantly, for 3 or 4 minutes, or until the glaze coats the spoon heavily.  Remove the pan from the heat and add the vanilla.  Cool the glaze to room temperature.

When the cake layers have completely cooled, spread one of them with apricot jam and put the other layer on top.  Set the rack in the jelly-roll pan and, holding the saucepan about 2 inches away from the cake, our the glaze slowly over it evenly.  Smooth the glaze with a metal spatula.  Let the cake stand until the glaze stops dripping, then, using two metal spatulas, transfer it to a plate and refrigerate it for 3 hours to harden the glaze.  Remove it from the refrigerator 30 minutes before serving.  Serve with freshly made whipping cream.

Ina Garten's Lemon Cake

Recipe created by Ina Garten

This is the best recipe!  It makes a wonderful party or host gift and is beautiful and delicious... Unfortunately I didn't have any photos that show what this cake really looks like.  The next time I make it I will take some nice images.  If you don't already own Ina Garten's Barefoot Contessa Parties!, it's a great book and has good photos of this cake - look on page 104.

Lemon cake

Ingredients:

Makes two 8-inch loaves

• 1/2 pound unsalted butter

• 2 1/2 cups granulated sugar

• 4 extra-large eggs (at room temperature)

• 1/3 cup grated lemon zest (6 to 8 large lemons)

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 3/4 cup freshly squeezed lemon juice

• 3/4 cup buttermilk at room temperature

• 1 teaspoon pure vanilla extract

• 2 cups confectioners' sugar

• 3 1/2 tablespoons freshly squeezed lemon juice

  
  

Preheat the oven to 350ºF. Grease two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf

pans. Cream the butter and 2 cups granulated sugar in the bowl of an

electric mixer fitted with the paddle attachment for about 5 minutes

or until light and fluffy. With the mixer on medium speed, add the

eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a

bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and

vanilla. Add the flour and buttermilk mixtures alternately to the

batter, beginning and ending with the flour. Divide the batter evenly

between the pans, smooth the tops, and bake for 45 minutes to an hour,

until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small

saucepan and cook over low heat until the sugar dissolves and makes a

syrup. When the cakes are done, let them cool for 10 minutes, then

invert them onto a rack set over a tray, and spoon the lemon syrup

over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a

bowl, mixing with a wire whisk until smooth. Pour over the top of the

cakes and allow the glaze to drizzle down the sides.

My mother used to make a Thanksgiving dessert that she called Autumn Alaska.  It was originally inspired by the traditional Baked Alaska dessert - but used a full size pumpkin pie as the base, then a layer of ice cream topped by meringue.  It was both beautiful and delicious. In the 1970's, her recipe was published in a cookbook in the San Francisco area.

Unfortunately, she no longer has her exact recipe, but she was able to put this together based upon her memory and what she found on-line.  It's more of a concept than an exact recipe. You may use your own favorite pumpkin pie recipe or crust.  The pumpkin pie recipes calling for molasses got the best reviews for us.  It would be best if you could practice making this before attempting the recipe for a special event. On Thanksgiving, plan to assemble w/ice cream and bake just before serving after dinner.

Once perfected... the end result is a beautiful meringue pie with ice cream and pumpkin pie on the inside.  It's a unique twist to simple pumpkin pie.

Recipe is ready in 2-5 hours.  There is a degree of difficulty.

Serves/Makes:  12

Pumpkin Pie (or use your favorite recipe)

Ingredients:

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 cup (or less if you prefer) tablespoons molasses (makes flavor more rich)

3 egg yolks -- slightly beaten

1 can (16 ounce size) pumpkin

1 can (13 ounce size) evaporated milk

1 pint high quality Vanilla or French Vanilla ice cream

Single-Crust Pastry

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup shortening,

1 tablespoon shortening (separate use from the 1/3 cup listed above)

2 tablespoons cold water

Brown Sugar Meringue

5 egg whites (room temperature)

1/2 teaspoon cream of tartar

10 tablespoons packed brown sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

Directions:

Heat oven to 425 degrees F. Prepare pastry.

Mix remaining pie ingredients except ice cream and meringue. Pour into

pastry-lined 10" pie plate. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife inserted in

center comes out clean, about 45 minutes longer. Refrigerate baked pie

at least 1 hour.

Soften ice cream slightly; press ice cream into waxed paper-lined pie plate, 8 ×

1 1/2 inches (make sure it's about an inch smaller than your pie pan) Freeze until very cold and solid. It's very important that the ice cream pie plate by smaller than the pumpkin pie dish.

Just before serving, heat oven to 500 degrees F. Prepare Brown Sugar

Meringue. Unmold ice cream and invert (upside down) on pie; remove waxed paper.

Spoon meringue onto pie, covering ice cream completely and sealing

meringue to edge of crust. Bake until golden brown (watch very closely), 2 to 3 minutes.

Serve immediately.  Because this has ice cream, it will not keep - plan to eat it all!

Additional Instructions:

BROWN SUGAR MERINGUE: Beat egg whites and cream of tartar until foamy.

Beat in brown sugar, 1 tablespoon at a time; continue beating until

stiff and glossy. Do not underbeat. Beat in vanilla.

PASTRY: Mix flour and salt. Cut in lard until particles are size of

small peas. Sprinkle with water, 1 tablespoon at a time, tossing with

fork until all flour is moistened and pastry almost cleans side of

bowl (1 to 2 teaspoons water can be added if necessary).

Gather pastry into ball; shape into flattened round on lightly floured

cloth-covered surface. Roll pastry 2 inches larger than inverted pie

plate with floured cloth-covered rolling pin. Fold pastry into

fourths; unfold and ease into plate, pressing firmly against bottom

and side.

Trim overhanging edge of pastry 1 inch from rim of plate. Fold and

roll pastry under, even with plate. Flatten pastry evenly on rim of

pie plate. Press firmly around edge with tines of fork, dipping fork

into flour occasionally to prevent sticking. Or build up edge of pastry.

Place index finger on inside of pastry edge and knuckles (or thumb and

index finger) on outside. Pinch pastry into V shape; pinch again to

sharpen. Fill and bake as directed in recipe.

For Baked Pie Shell: Heat oven to 475 degrees F. Prick bottom and side

thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.