Recently in Desserts

Homemade Popsicles!

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Homemade Popsicles!
Photos by Zoku and Williams-Sonoma


I've loved popsicles my whole life!  It's possible that I love them more than ice cream.  To this day whenever I have a cold, I send my husband out for two "medicinal" remedies.... hot and sour soup and popsicles!  The downside is the commercial packaged popsicles are loaded with sugars, food colorings and other chemicals.  They just aren't good for you. Yes, there are some "fruit" bars on the market that are a little better but even those aren't great.

The other day I was in my favorite place ... Williams-Sonoma... and there it was... a popsicle maker.  I had to have it.  I also had to have the book on display next to it called Pops! by Krystina Castella that featured unbelievably creative recipes!  And everything was so beautiful with whole fruit slices set into clear fruit juices.... or how about frozen cocktail pops like a mai tai or pina colada pop!  Or chocolate dipped pops?  Blueberry cheesecake pop anyone?  

Krystina's website has several wonderful recipes but I encourage you to get the book if you really want to get serious about popsicles!  

Great merchandising Williams-Sonoma - you had me at hello!

The machine is called a Zoku.  It's only $50 and you can freeze six pops in under 10 minutes!  How cool is that?  And it doesn't need electricity either!  You just put the base in the freezer, pour your fresh juice or yogurt or ice cream (creamsicle pop?) into the base and about 9 minutes later.... voila! 

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I squealed with delight.  Actually, I'm not kidding.... I really did.  Good-bye food dyes!  Good- -bye fake chemicals and sugars!  Visions of organic fruit bars were dancing in my head.  My 5 year old squealed with delight when I brought it home and explained we could make all our favorite popsicles at home now.  What a fun activity for kids!

We'll be making our first batch of popsicles later today.  And now I've added a popsicle section to this website to feature all of our favorite recipes.  I know it will be full of them in no time so stay tuned . . .

To get your own slice of frozen heaven - visit the Williams-Sonoma website here







Blueberry Streusel Muffins

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Blueberry Streusel Muffins

Recipe by Tee and Cakes Bakery

www.teeandcakes.com

1932 14th Street • Boulder • Colorado • 720-406-7548

For those of us who are lucky enough to live in Boulder, Colorado . . . these unbelievable blueberry muffins are just a short stroll away on the Pearl Street Mall.  Tee and Cakes Bakery is now legendary for making these and a wide assortment of cupcakes, cakes, desserts, coffee and pastries.  However, it seems cruel not to share some of these delights with the rest of the world.  Thankfully, the owners of Tee and Cakes agree and were again willing to share their secrets.  If you visit Boulder, please make a point to stop by and see Kim and Brian at Tee and Cakes.  Tell them Laura sent you!

Yield:  12 muffins

Ingredients:

  • 12 1/2 ounces - all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • heavy pinch of salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup yogurt
  • 1 1/2 cups fresh blueberries
  • vegetable spray, for muffin tins

Method:

Preheat oven to 350 degrees.

In a large bowl sift together flour, baking soda, baking powder and salt.  Set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt.  Add the dry ingredients reserving 1 TBSP of the dry ingredients and toss with the blueberries.  Stir mixture for a count of 10.  Add 1 cup blueberries to mixture and stir 3 more times.  Reserve the 1/2 cup of blueberries.

Place muffin lines in the tin.  Using an ice cream scoop, fill the tins half full then sprinkle some streusel on top and fill until 3/4 full.  Sprinkle the remaining 1/2 cup of berries and a bit more streusel on top of muffins and press down lightly.  Place into the oven.  Bake for 20 to 25 minutes, rotating pan halfway through.  Remove from the oven and let cool.  Remove from the pans and voila!

Streusel Topping

  • 1/4 cup all-purpose flour
  • 4 TBSP butter, softened
  • 2 TBSP sugar
  • 2 TBSP brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup rolled oats

To make the topping:  In a medium bowl, mix together the topping ingredients until crumbly.  Chill until ready to use.

For measurement conversions - please visit http://www.calculateme.com

Margarita Cheesecake

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Margarita Cheesecake

A good margarita cheesecake should resemble your favorite margarita.  I love a mine with Grand Marnier, a very good 100% agave tequila and fresh lime.  I'm not a big fan of triple sec or sweet and sour in my marg - so those ingredients aren't in this recipe!  Be sure to plan lots of time for baking, cooling and slicing.  This is a soft cheesecake and it will require some patience and care.  Cheers!

Ingredients:

  • 3/4 TBSP butter, room temperature
  • 1.5 TBSP grated lime zest
  • 3 TBSP fresh lime juice
  • 3 TBSP Grand Marnier 
  • 3 TBSP 100% agave Tequila
  • 2 pounds cream cheese, room temperature
  • 1 tsp 100% vanilla extract
  • 1.75 cups sugar
  • 4 eggs
  • 1/3 cup graham cracker crumbs

Method:

Preheat oven to 350 degrees.  Move oven rack to lowest position.

Completely grease an 8 inch round cake pan with butter including all sides and the rim.

In a small bowl, combine the lime zest, lime juice, Grand Marnier and tequila and set aside.

In a standing mixer, beat cream cheese on medium-high until completely smooth.  Use a spatula to scrape the sides of the bowl while beating.  Add vanilla and sugar and continue beating.  Then add eggs (one at a time) and blend until well mixed - but don't over do it.  Using a wooden spoon, fold in the juice-tequila mixture.

Spray the buttered cake pan with some non-stick spray.  Pour in the batter.  To prevent cracking while baking, you'll want to bake the cake in a hot-water bath.  This makes the baking process more gentle and it will cook evenly.  Place filled cake pan inside a second (and larger) 3 inch deep pan.  Pour hot water into the second larger pan until it's about 1 inch full.  Place on lowest oven rack and bake until the top of the cake is lightly golden brown... approximately 1 to 1.5 hours.  The cake will still be soft on the inside.

Gently lift the cake pan out of the water-filled pan.  Allow it to cool for 2.5 - 3 hours on a cake rack. Cover with plastic wrap, place a heavy flat plate on top and gently invert and remove the pan.  The bottom of the cheesecake will be showing, add graham cracker crumbs to bottom to create crust and fill any holes in the crust with additional graham cracker crumbs.  Place another plate on the crumbs, press gently and gently invert again so cake is upright on plate.  Leave plastic wrap on and place cake in refrigerator overnight.    When you're ready to serve, gently and carefully remove the plastic wrap then place in the freezer for 45 minutes.  This will help you more easily cut the soft cheesecake so your slices are clean and elegant.

Garnish with a thin and twisted lime slice on each piece of cheesecake and add a touch of lime zest sprinkles.

Candied Roses for Mother's Day & Dark Chocolate Sorbet

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Candied Roses for Mother's Day - Not Just for Vases Anymore
Recipe for Dark Chocolate Sorbet

WISHING YOU ALL A HAPPY MOTHER'S DAY!


Mom's all over the world will be celebrated this coming Sunday.  I've always felt Mother's Day isn't just about Mothers with children (although they get top billing!)... it's a celebration of women.  There are all kinds of "moms" in the world.  Mothers, sisters, aunts, cousins, bosses, wives.  All women have qualities that make them special to their loved ones. And let's not forget pet owners... after all your pets make you feel special every day!

Sending flowers is such a traditional and favorite way of expressing love for our moms.  And why not? Flowers represent a frail beauty that doesn't last forever.  Just like life. They are meant to be appreciated and enjoyed.  Just like moms.

Nothing is more beautiful than long stemmed roses in a vase.  But perhaps it's time to get a little creative with roses. . . Perhaps it's time to spend a little more effort to really do something that will wow that special mom in your life.  Something that takes more energy than dialing the local florist. Something that will completely surprise and delight her.  Kind of like this gift my son, Wyatt (age 4 at the time) made for me last year..... isn't he cute?

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Candied roses, or really any edible flowers are a beautiful, delicious and exquisite delicacy.  They sparkle like diamonds.  When I thought of this idea for Mother's Day I emailed my good friend and "go to" Chef for all things exquisite . . . Rima Olvera.  Although she never makes the same dish twice - she is known as being an expert for using flowers in her dishes.  

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There are lots of "how to candy roses" articles on the web.... but I KNEW Rima would be able to provide expert instructions that would ensure a professional and perfect candied rose.  Fortunately for us, she dropped what she was doing and wrote me those instructions. Now this takes patience and time... LOTS of patience, but probably not as much patience as our mom's have shown with us! :-) 

So, here are Rima's instructions... in her own words.... right underneath this great photo of her sous chef, Shai diligently making candied roses for one of her exclusive Omnivore Supper Club events.

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Candied Roses
contributed by Chef Rima Olvera in her own words . . .

Take unsprayed, edible garden roses, or rose petals (much easier!!) Pansies, lilac florets, violets, mint leaves, verbena leaves…

With a very delicate paintbrush, carefully coat every surface of every petal with:
Egg whites, beaten, left to sit for half hour+, then strained.

After painting all the surface of the petals or whole flowers, dredge thoroughly with superfine (NOT powdered!!!!) sugar (you can use regular granulated sugar, but the results will be less delicate..)

If you are using whole rose petals, pansies, mint leaves, etc- in other words- FLAT things-  after heavily dredging in superfine sugar, shake off the excess, then air dry on a mesh rack for at least half an hour..

For whole roses, you must stick a wooden skewer into the fleshy green bottom part of the rose before you cover with sugar- then, after, holding the rose by the skewer, bang on the hand holding the rose, with your other hand, to dislodge excess sugar, then stick the skewers into a grapefruit or orange, cut in half and put cut- side down, to make a “pin-cushion” for the skewered roses as they dry..

I grew up in a small town in Northern California, called Mendocino (same town as Laura) and in this tiny, isolated village by the sea.. there grew a shocking amount of wild nasturtiums, borage, pansies, and the most exquisite roses in the world for patisserie...the tiny, fragrant, and delicate “Cecille Brunner” variety.  In France, these roses are prized above all for their fragrance, delicacy, and small and perfect bud shape. Many of the world’s most beautiful patisserie use these roses… which were  a virtual pest in the fog- shrouded coast of our beautiful village by the sea… And  I miss them immeasurably.. As I do the Nasturtiums, whose blossoms taste like a pollen-dusted radish… At Café Beaujolais, where I first started working in the kitchen at age 14, we used to make whole salads from their flowers..
Crystallized (candied) edible flowers and leaves (if coated completely, to make sure no air will be able to penetrate and ruin the flower or leaf..)  can be stored in layers of sugar, or airtight containers, at room temp at low humidity places, for weeks.

Here is an easy and great recipe for 

Dark Chocolate Sorbet with Lavender and Candied Flowers:

  • 2  -1/4 cups water (500ml)
  • 1 cup sugar
  • Pinch salt
  • Handful  dried lavender, or dried mint, or flavored black tea. Etc.. as desired)
  • ¾ cup Dutch process cocoa powder
  • 6 oz (170 grams) best quality dark bittersweet chocolate) ** I prefer Valrhona “Le Noir Extra Amer” 85%, but it is very bitter. not for kids or amateurs..:)

Method

Mix 1.5 cups water with the sugar, cocoa, pinch of salt.  Boil 45 seconds.  Add lavender or other flavorings.  Turn off heat.  Infuse two minutes then strain.

Add chocolate plus remainder of water.  Blend thoroughly (I use a stick blender.)

Chill mix completely, then freeze in an ice-cream machine

Serve garnished with candied roses, rose petals or other edible flowers or mint leaves


You will be the apple of your Mom's eye! 




Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream

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Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream

Recipe and photo and chef's notes reprinted with permission by Chef Dawn Viola



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Dawn Viola of "Wicked Good Dinner" is an award-winning chef and food-writer.  She recently won the 2009 Crisco National Apple Pie Championship (professional division) for her wonderful Vanilla Vanilla-Bean Roasted Apple Pie.  As I write this she is getting ready to compete again with more of her amazing pies.  Good luck Dawn!!  Dawn has also appeared on Food Network, Fox News, Martha Stewart Radio, Cooking with Emeril and has been featured in Desserts Magazine.

She has graciously agreed to be a contributor to my website and I'm thrilled!  Her recipes are original and always use high quality and fresh seasonal ingredients.  


Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream

Yields: 6 shortcakes
Method: biscuit method
Allergy Info: contains wheat, gluten, dairy
Fancy Equipment: parchment paper

Ingredients for the Shortcakes:
2 cups all-purpose flour 
3 tablespoons sugar, plus extra for sprinkling 
1 tablespoon baking powder
1 teaspoon kosher salt 
12 tablespoons unsalted butter, cold, diced 
2 eggs
2 teaspoons fresh rosemary leaves, finely chopped 
1/2 cup heavy cream 
1 egg beaten plus 1 tablespoons milk, for egg wash
6 small top sprigs of rosemary

Ingredients for Strawberry-Rhubarb Compote:
3 cups rhubarb, leaves removed, washed and cut into 1/2-inch pieces
1/2 cup sugar, or to taste
1/4 cup orange juice
Pinch of salt
1 pint strawberries, washed and quartered

Ingredients for Chantilly Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Make the Biscuits:
Preheat oven to 400 degrees Fahrenheit.
Sift the flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender, cut in the butter until the mixture resembles a course meal with pea-sized pieces of fat. In a separate bowl, lightly whisk the eggs, rosemary and heavy cream. Add to the flour and mix until just blended. The dough should be sticky, but not wet.

Place the dough out onto a well-floured surface and form the dough into a rough circle, one inch high. Cut 6 biscuits with a fluted or straight cookie or biscuit cutter and place on a baking sheet lined with parchment. Brush the top of each biscuit with the egg wash and sprinkle with sugar.

Bake for 20 minutes or until the outside is slightly golden around the edges. Do not open the oven door during the first 15 minutes, to allow the biscuits to rise properly. Remove from oven and cool on a wire rack.

Make the Compote:
Add the rhubarb, sugar, orange juice and pinch of salt to a sauce pan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes and add half of the strawberries. Simmer for another 15 minutes, or until the rhubarb is just tender but still toothy. Remove from heat and allow to cool. Add the rest of the strawberries to the cooled mixture and stir to incorporate.

Make the Chantilly Cream:
Beat the cold cream with a wire whisk or hand mixer until soft peaks begin to form. Add the powdered sugar and vanilla and continue to beat until stiff peaks just barely begin to form.

Assemble the Shortcake:
Split shortcake in the middle, like a hamburger bun. Place the bottom of the biscuit into a shallow bowl and spoon some of the compote over the biscuit. Add a generous spoonful of Chantilly cream. Place the top part of the biscuit on the cream and top with a small amount of compote and another dollop of cream. Place a small sprig of rosemary on the cream. Repeat for each shortcake.

Chef's Notes:
Combine the dough scraps to create additional biscuits if desired. The second batch of biscuits will be slightly tougher and will not rise as high as the first, but will have the same flavor.

Biscuits can be split into three layers if sliced carefully. This will allow you to stack more ingredients for a more dramatic presentation.

Thyme or lavender in place of the rosemary also work well in this recipe. Lemon zest can also be added.

Neat things you should know...
  • Chantilly cream is credited to François Vatel, maître d'hôtel at the Château de Chantilly in the 17th century. Vatel had the honor of cooking for King Louis XIV, but took his own life rather than risk the shame and embarrassment he would face after being told he would not have enough fish delivered for the King's dinner, which turned out to be a "grave" misunderstanding. The full fish delivery arrived later that morning.
  • The first mention of shortcakes in Europe has been traced to the late 1500's.
  • The first strawberry shortcake recipe has been traced to around 1850.
  • Rhubarb was first used for medicinal purposes, with records as far back as 2700 BC, and did not appear in the U.S. for culinary uses until the 1800's.
  • Rhubarb leaves can be used to create organic insecticides for any of the leaf eating insects such as cabbage caterpillars, aphids, peach and cherry slugs.

Pumpkin Pineapple Walnut Cake

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Pineapple Pumpkin Walnut Cake

This cake resembles a spicy carrot cake.  You can modify the sugars to your own taste - more brown or darker brown for more molasses flavor. If you really love the cream cheese frosting, just double that recipe for a taller layer of frosting.  The pumpkin puree can either be homemade or canned.  You may also want to modify the spices to your taste... some prefer more spice than others.  

Cake Ingredients:

  • 1.5 cups walnuts
  • 3 cups all purpose flour
  • 1.5 cups sugar
  • 1 cup light brown sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 TBSP cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • pinch of allspice
  • 1.25 cups canola oil
  • 4 large eggs, lightly beaten
  • 1 TBSP real vanilla extract
  • 1.5 cups pumpkin puree
  • 3/4 cup drained crushed pineapple
  • 1 cup golden raisins (optional)
  • 1 cup shredded coconut

Frosting

  • 3 ounces cream cheese (room temp)
  • 3 TBSP unsalted butter (room temp)
  • 1.5 cups confectioners' sugar
  • 1 tsp real vanilla extract
  • 3 TBSP milk
Method:

Preheat oven to 350 degrees.  LIghtly butter a 9 x 13 baking pan.  Line w/ parchment paper along the bottom and sides.

Bake walnuts in a small pan until just lightly toasted (10 minutes) then chop.

In a large mixing bowl, stir flour, sugars, baking soda, salt, cinnamon, nutmeg, ginger and allspice.  Add the oil, eggs and vanilla.  Beat using mixer on medium speed until smooth.  Add the pumpkin and pineapple.  Mix lightly until just combined.  Using a spatula, fold in the walnuts and coconut... and raisins if you used them.

Pour the mixture into the prepared baking pan and smooth the top using a spatula.  Bake about 1 to 1.25 hours until it is firm in the center or until a toothpick comes out clean.  Transfer from pan to a wire rack and allow to cool at least 10 minutes.

Frosting:

Beat cream cheese and butter until creamy.  Add confectioners' sugar, vanilla and a little of the milk at a time to make the frosting creamy.  Spread frosting on cooled cake.  

Butternut Squash-Apple Cake w/ Ginger Streusel

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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.

Oatmeal Cranberry Cookies

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10724_1269188128449_1192210038_811292_333007_n.jpgOatmeal Cranberry Cookies
Recipe and photos by Chef Amanda Kerfoot-Guess

There are some posts that as I write I can literally smell them as if they are baking in my own oven.  These cookies haunt me as a write.  Chef Amanda Guess is known by her friends to make the best cookies . . . world-class cookies, in fact.  Ironically, in addition to making sinful cookies she is also a master of creating very healthy raw food recipes that are exceptional.  I look forward to Amanda sharing more of her creations with us. 

Thanks "Mandy!"  :-)

SIDE NOTE:  This recipe makes a LOT of cookies..... great for holiday gifts or to send to loved ones overseas.  If you want to make a smaller batch - then simply cut this recipe in half.

Oatmeal Cranberry Cookies - Recipe

Sift
  • 3 Cups All Purpose Flour
  • 2 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • 2 tsp. Salt
  • 4 tsp. Cinnamon
  • 1 tsp. Allspice

10724_1269181368280_1192210038_811224_192025_n.jpgSet aside

In mixer with paddle attachment blend:

  • 1 1/2 Cup Shortening
  • 1 1/2 Cup Brown Sugar
  • 1 1/2 Cup Granulated Sugar

At medium speed until light and creamy, about three
minutes.

Add, one at a time, mixing well after each

4 large eggs

Scrape down bowl after each addition


Beat in
2 tsp. Pure Vanilla

Dump in entire flour mixture at once, blend until just combined.
Add
  • 3 Cups Old Fashioned Oats
  • 3 Cups dried cranberries (or anything that amuses: dried cherries, raisins, nuts)
It's a good idea to let the dough sit at room temperature for at least 30 minutes before baking. This lets the oats puff up a bit.

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Scoop on to baking sheets in 1/4 cup heaps.
Shape with hands to rounds.

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Bake at 325 for 14-17 minutes.
Cool on rack.
After they come out of the oven, they may need a bit of reshaping. Use your spatula to gently adjust the cookies into rounds

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Zoe's Halloween Marble "Spider" Cake with White Chocolate Coffee Icing 

www.zoebakes.com

Halloween is around the corner and I was looking for fun dessert recipes.  I started and stopped my search with one click to my baking and blogging hero, Zoe Francois of www.zoebakes.com.   Check out this beautiful and adorable marble cake with spiders!  Well, I think it's cute because I have a young son and he happens to think spiders are very cool!

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For step-by-step instructions on how to make this wonderful recipe, please click here.  Don't be intimidated by creating the web or little chocolate spiders.  Zoe's website has complete instructions including photos of each step.

Visit www.zoebakes.com and you'll also find recipes for everything from cakes and ice cream to savory tarts.  Bookmark it . . . the holidays are here and I can only imagine what Zoe may have up her sleeve to celebrate! 

Her blog has already been nominated by Food Buzz as the "Best Baking Blog" (no surprise to me)... so if you love baking, or Zoe's recipes... or spiders... please  vote here for her blog to win!


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Praline Pumpkin Pie

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Praline Pumpkin Pie 
Recipe and photos with permission by:

Deeba Rajpal (Twitter @vindee) of




I was on Twitter yesterday and saw another blogging friend post a link to this recipe and one simple line . . . "be still my heart."  And when I saw this recipe I thought.... wow, be still MY heart!

The Twitter blogging community is so full of talented chefs, home cooks, photographers and just passionate and creative people.  Deeba Rajpal has the most stunning baking blog called www.passionateaboutbaking.com.  I can't think of a more appropriate name.  She usually writes about her own recipes or those of friends, but this one came from a wonderful book that is just being published called Park Avenue Potluck CELEBRATIONS.  Aside from the great recipes in the book, it's also a fundraiser for cancer.  To read more about that, please visit Deeba's blog.  And then don't just visit it, bookmark it because she is always making something wonderful and sharing her recipes.  You may also become her Twitter buddy by following @vindee.

Now, back to the pie.  I. Love. Pumpkin. Pie.  It's my favorite and I've seen some creative variations . . . but this one takes the cake, er... well...takes the pie!  I intend to add this to my Thanksgiving table this year and hope you do too!


Pumpkin Praline Pie - Recipe 
from Park Avenue Potluck CELEBRATIONS
Makes 8 to 10 servings

Ingredients:
  • ½ recipe  - your favorite 
  • 2 tablespoons apricot jam
  • 1 cup plus 2 tablespoons canned, frozen, or freshly cooked unseasoned pumpkin puree
  • ¾ cup granulated sugar
  • 1¾ cups heavy cream
  • 6 tablespoons whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons dark rum
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup light brown sugar
  • ½ cup coarsely chopped pecans
  • 2 tablespoons unsalted butter, melted
Pie Shell Ingredients:

  • 1 ¼ cups all-purpose flour, measured by dip-and-sweep
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into ¼-inch pats
  • 3–3½ tablespoons ice water
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PIe Shell:

Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds.  Turn mixture into a medium-sized bowl.

Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, frozen for up to 6 months.)

Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8-inch thick.


Preheat the oven to 425 degrees.

Roll out the pastry and line a 9-inch glass pie pan. Trim the edges and crimp with a fork. Line the pastry with a sheet of foil and pile in pastry weights or dried beans. Bake the crust for 10 minutes, then remove the foil liner and weights and bake for another 10 minutes, until lightly colored.

Remove from the oven and cool.

Reduce the oven temperature to 375 degrees. Brush the bottom of the crust with the jam. Place the pumpkin puree in a large bowl and beat in the granulated sugar, 1 cup of the cream, the milk, eggs, rum, spices, and salt. Pour into the prepared crust, place in the oven, and bake for 20 minutes, then reduce the oven temperature to 325 degrees and bake for about 20 minutes longer, until the filling is set. Remove from the oven and cool completely on a rack.

Preheat the broiler. Combine the brown sugar, pecans, and melted butter in a small bowl and sprinkle over the top of the pie. Cover the crimped pastry edge with a strip of foil and broil for a few minutes, just until the topping bubbles, watching carefully so it does not burn. Transfer the pie to a rack and cool completely, about 1 hour.

Whip the remaining 1 cup cream and serve it with the pie.

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Fresh Mixed Berry Crumble

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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.

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

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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!

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

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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

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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.

Summer Peach Crisp with Pecans & Toffee Bits

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Photo and Recipe Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Check out his book on Amazon.com:

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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

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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.

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Zoe Bakes . . . Red Velvet Birthday Cake

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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.

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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

Bananas Foster Creme Pie

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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.

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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.

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

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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.

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

BananasBananas Foster Cream Pie

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

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

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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.

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

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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.

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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.

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

Bananas Foster Cream Pie

Chipotle Gouda Cornbread

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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.

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

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Homemade Rose Petal Pistachio Ice Cream

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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

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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

Neiman Marcus Chocolate Chip Cookies

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Recipe and Photos Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

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Neiman Marcus Chocolate Chip Cookies

INGREDIENTS:

  • 1 pound unsalted butter, room temperature
  • 2 cups sugar
  • 2 cups light brown sugar, packed
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 5 cups oatmeal, blended*
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 24 ounces semi-sweet chocolate chips
  • 1 Hershey bar, grated
  • 3 cups walnuts, chopped

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.

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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 local post office as they will also have excellent shipping suggestions.

Blueberry Scones with Lemony Glaze by Chef David Lawrence

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Blueberry Scones with Lemony Glaze

by Chef David Lawrence

www.chefdavidlawrence.com

Makes 8 scones
FOR THE SCONES
  • 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
FOR THE GLAZE
  • ½ cup freshly squeezed lemon juice
  • 2 cups confectioners' sugar, sifted
  • 1 lemon, zest finely grated
  • 1 tablespoon unsalted butter
Method:
  • 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.

VARIATION: To make Cinnamon Chocolate Scones, substitute 2 teaspoons ground cinnamon in place of the lemon zest and 1½ cups chopped bittersweet chocolate chunks for the fresh blueberries.

Recipe and photos reprinted with permission by Chef David Lawrence

Lavender Creme Brulee by Chef David Lawrence

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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

Creme Caramel

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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

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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

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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.

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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 Pineapple Coconut Banana Bread

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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.
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  • Lightly dust with confectioners sugar before serving.



Macadamia Nut Banana Bread

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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

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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

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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.

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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.

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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!

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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

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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.

Lemon Cake

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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.

Peggy's Baked Autumn Alaska - Pumpkin Pie

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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.

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