Thursday, July 8, 2010

Lime Meringue Tart

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Source: Momofuku for 2


Lime Meringue Tart
adapted from David Lebovitz

One 8 inch pie tart (the filling will be quite tall)

4 tablespoons of butter, cut into pieces
1/4 cup and 2 tablespoons freshly squeezed key lime juice
1/4 cup and 2 tablespoons sugar
zest of 2 limes
pinch of salt
2 large eggs and 1 large egg white

2 large egg whites
5 tablespoons sugar
pinch of salt
touch of vanilla

your favorite tart dough or graham cracker crust

Preheat the oven to 375º (180ºC.)

1. In a medium-sized saucepan, warm the butter, lime juice, sugar, zest, and salt.
2. In a separate bowl, whisk together the eggs and the yolks.
3. When the butter has melted and the mixture is warm, gradually pour some of the warm lime juice mixture into the eggs, whisking constantly. Scrape the warmed eggs back into the saucepan and cook the mixture over low heat.
4. Stir the mixture constantly over low heat, using the whisk, until the filling thickens and begins to resemble soft jelly. Do not let it boil.
5. Remove from heat and scrape the filling into the pre-baked tart shell.
6. Bake for 10 minutes.
7. To make the meringue whip the whites on high speed to soft peaks. Gradually add the sugar and the salt, while whipping on high speed, until the meringue is shiny and stiff. Beat in the vanilla, then pipe or spread over the tart.
8. Using a kitchen torch, brown the meringue or pop the tart under the broiler keeping a close eye on it.
9. Chill and enjoy!

Strawberry Cupcakes

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Source: Made by Melissa


Strawberry Cupcakes

2 1/2 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter
1 1/2 cups sugar
2 eggs
1/3 cup buttermilk
1/4 cup oil
1 tsp. vanilla extract
2 cups chopped strawberries

Preheat the oven to 350°. Line cupcake pans with paper liners.

Sift flour, salt and baking soda into a medium bowl. Set aside. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells ¾ full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.


Strawberry Cream Cheese Frosting

1/2 cup strawberries
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 cups powdered sugar, sifted
1/2 tsp. lemon juice
1 tbsp. vanilla

For the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes. Add powdered sugar and mix until smooth. Add lemon juice, vanilla and strawberry puree. Adjust the amount of puree to achieve your desired consistency. Frost cupcakes when completely cool. * I used the Wilton 1M tip to pipe a pretty swirl on top of these cupcakes.

Source: Annie’s Eats, who adapted it from Good Things Catered.

Chocolate Caramel Slice

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Source: Cate's World Kitchen


Chocolate Caramel Slice

1 cup whole wheat pastry (or all-purpose) flour
1 tsp baking powder
1/2 tsp salt
2/3 cup dried unsweetened coconut
1 stick butter (1/2 cup), melted

1 14-ounce can sweetened condensed milk
2 tbsp light corn syrup (golden syrup if you have it!)
1 tbsp butter

6 ounces semisweet chocolate, chopped

Preheat the oven to 350 F, and line an 8″ square pan with foil. Grease lightly.
Stir the flour, baking powder and salt together in a medium bowl, then blend in the melted butter and coconut. Pat evenly into the bottom of the pan, then bake for about 14 minutes or until golden brown. Cool completely on a wire rack.

Put the butter, sweetened condensed milk, and corn syrup in a medium saucepan, and heat over medium heat, stirring constantly, for about 10 minutes or until thickened. Spread over the cooled cookie base. Let cool.

Melt the chocolate in the microwave or the top of a double boiler. Pour evenly over the milk layer, and swirl the pan to coat evenly. Let stand until the chocolate is firm, then carefully pull the foil out of the pan. Cut into squares to serve.

Chocolate Chip Cookie Dough Balls

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Source: Joy the Baker


Chocolate Chip Cookie Dough Balls
makes 9 large balls

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt (or applesauce or peanut butter)
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts (optional)
1 1/2 cups semi sweet chocolate chips, melted for dipping


In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and walnuts.

Scoop large spoonfuls or ice cream scoops onto a waxed paper lined cookie sheet. Spear each dough ball with a cute plastic fork or a popsicle stick. Place in the freezer overnight or until frozen, at least three hours.

When ready to dip the balls, melt chocolate chips in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.

Cowboy Cookies

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Source: 99 cents dreams


Cowboy Cookies

INGREDIENTS

1/2 cup butter (slightly melted)
1 egg
1 tsp vanilla extract
1 1/3 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/4 teaspoon salt
1 cup quick oats
1/2 cup brown sugar, packed
1/2 cup white sugar
3/4 cup semi-sweet chocolate chips
1/2 cup bittersweet chocolate chips
1/2 cup chopped nuts (optional)

Makes approx. 3 dozen 3-inch cookies

1. Preheat oven to 180C.
2. Mix all dry ingredients in a bowl, omitting salt.
3. In another bowl, mix salt, egg and melted butter together.
4. Mix wet ingredients into dry ingredients.
5. Roll dough into balls and place on baking mat, leaving 2-inch in-between to allow for spreading.
6. Bake in preheated oven for approx. 10 minutes.

New York Style Crumb Cake

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Source: First Look, Then Cook


New York Style Crumb Cake

Ingredients

Topping:
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all-purpose flour

Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract


Preparation

For topping:
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).

Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.

Cut cake into squares and serve slightly warm or at room temperature.

Makes 12 very large pieces, or 24 medium pieces.

Monday, July 5, 2010

Salted Dulce De Leche Cheesecake Bars

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Source: The Merlin Menu


Salted Dulce De Leche Cheesecake Bars
Adapted from Bon Apetit, June, 2010.

Crust
2 1/4 cups graham crackers, crushed
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons melted butter

Filling
3 packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup Dulce De Leche (available at your grocery store)
2 teaspoons vanilla extract

Glaze
2/3 cup Dulce De Leche
3 tablespoons heavy cream
sea salt or fleur de sel


Combine the crust ingredients in a bowl and mix well. Press into lightly greased (spray Pam is fine) 9 x 13 baking pan. Bake at 350 degrees for 10 minutes. Let cool.

In a mixing bowl combine cream cheese and sugar until fully blended. Add eggs one at a time, fully incorporating after each addition. Add Dulce De Leche and vanilla extract and mix thoroughly. Pour and scrape over crust and spread evenly all the way to the edges of the pan. Bake at 350 for 38 to 42 minutes until filling is puffed, browning, and starting to crack. Remove and let cool.

Heat glaze, combine and spread over baked cream cheese and sprinkle with sea salt and refrigerate for an hour.

Now a couple of specifics. Salting the dessert, you want to be careful as it's a fine line to perhaps salt it too much and it's easy not to salt enough. Here's what you do, salt it once, somewhat liberally, and then refrigerate. When you go to cut the squares, test one, and if the saltiness is not enough, salt again. That should be sufficient, and perfect.

Also, a cold cheesecake dish like this with a creamy middle and sticky dulce de leche topping can be difficult to cut cleanly. Here's a method I found that works. One, use a heavy knife or even a dough cutter and run it under hot water, dry with a paper towel, and make one cut through the dessert. Then, run again under hot water, clean off cheesecake crumbs, dry, and make another cut. Continue this way until you've made four to six cuts in the cheesecake. Then, remove a "large square" from the pan and place on cutting board. Again, run hot water over the knife, wipe clean, and now you can cut down directly onto the cheesecake until you have evenly shaped squares that are the size you want. Repeat with the remaining "large" squares in the pan. This way you're not trying to cut even squares inside the pan. Also, this will prevent most of the scattering of crumbs from the cutting process.

Cupavci (Lamingtons)

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Source: Minimalista.baked goods


Cupavci (Lamingtons?)

For the batter

2 egg yolks
200 grams light brown sugar
300 grams all purpose flour
5 tsp baking powder
1 tsp butter, at room temperature
200 ml. milk
2 egg whites

For the frosting

200 grams confectioners’ sugar
100 grams semi-sweet chocolate, chopped
130 grams butter
200 ml. milk
200 grams coconut flakes


Preheat oven to 355 °F / 180°C. Prepare a 9″ x 9 ” / 22cm x 22cm baking dish (I greased it and lined it with parchment paper, since I had a squared spring form at hand).

Whisk egg yolks with sugar and butter until fluffy. Mix flour with baking powder. Add flour and milk to the eggyolk-butter mixture and mix until you obtain a homogenous batter. Whisk the egg whites until stiff and then fold them carefully into the prepared batter. Fill the batter into the baking dish and bake around 35-40 minutes, or until the surface becomes evenly golden. Remove from oven and cool about 20 minutes or until lukewarm (can you say so to something solid?). Then cut into even squares. If you wish, remove the crisp sides, so you get all soft and fluffy squares.

While the cake is baking:
Heat milk, butter, chopped chocolate and confectioners’ sugar in a thick-bottomed pot and let simmer a bit. Be careful that the milk does not overshoot, though! This mixture will remain very liquid. Let it cool a bit. Fill a little bowl with coconut flakes.

Once the cake has cooled enough and you cut neat squares, take a fork and dip one square at a time into the chocolate-milk sauce and turn until evenly coated. Then turn it around a few times in the coconut flakes until evenly coated there, too. Cool at least 1 hour on a sheet of baking paper.

Source: word of mouth & combination of various online sources

Thursday, July 1, 2010

My Favorite Blackberry Cobbler

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Source: The Pioneer Woman


My Favorite Blackberry Cobbler

1 stick Butter
1 1/4 cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)


Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle 1/4 cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Classic Homemade Pizza

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Source: Lisa is Hungry


Classic Homemade Pizza

Basic Pizza Dough
Makes 2 large pizzas
Recipe from Annie's Eats


1/2 cup warm water (about 110°)
1 envelope (2 1/4 tsp.) instant yeast
1 1/4 cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 1/2 tsp. salt
olive oil or non-stick cooking spray for greasing the bowl


Directions:

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

3. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

4. Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Notes: I halved the entire recipe. This created two 9 inch pizzas. I added in half a teaspoon of sugar to the yeast/ warm water mixture. I did not have a pizza stone so I slid my pizza onto a hot cookie sheet.


Easy Pizza Sauce
Adapted from Allrecipes

Ingredients:
1 (6 ounce) can tomato paste
1 cup water
1/4 cup extra virgin olive oil
2 cloves garlic, minced
salt to taste
ground black pepper to taste
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary, crushed
Directions:

1. Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well.

2. Let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

The Best Coffee Cake. Ever.

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Source: The Pioneer Woman


The Best Coffee Cake. Ever.

FOR THE CAKE:
1 1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1 1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING:
1 1/2 stick Butter, Softened
3/4 cups Flour
1 1/2 cup Brown Sugar
2 Tablespoons Cinnamon
1 1/2 cup Pecans, Chopped


Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Hazelnut Caramel Brownies

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Source: Joelen's Culinary Adventures


Hazelnut Caramel Brownies
recipe adapted from Bell'alimento

2 large fresh eggs
1/2 stick unsalted butter - room temp.
1 cup sugar
1 tsp vanilla extract
1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
pinch salt
1/2 cup roughly chopped hazelnuts
1/4 cup Caramel Sauce


Preheat your oven to 350 degrees.

In a medium bowl whisk together the flour, baking powder, salt and cocoa powder. In the large bowl, cream together the sugar and butter until creamy. Add in eggs one at a time and mix well. Add in your vanilla. Gradually add the flour mixture until it’s well combined. Batter should be thick & sticky. Fold in 1/4 cup of the hazelnuts.

Spray an ovenproof 8 x 8 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Place the brownie batter into the prepared pan and smooth out the top. Bake in the preheated oven for 30-40 minutes until sides are firm and center is no longer giggly.

Remove brownies from the oven and drizzle with half of the caramel sauce. This will seep into the brownies as it cools. Allow brownies to cool completely. Before removing and serving, drizzle the remaining caramel sauce over the top of the brownies and sprinkle with remaining hazelnuts.

Chili Cheese Dogs

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Source: A Sweet Pea Chef


Chili Cheese Dogs

2 cups water
1 lb. lean ground beef (I use 80/20)
2 cups onion, chopped (about 3/4 medium onion)
6 oz. tomato paste
1/2 cup ketchup
2 tbsp. Worcestershire sauce
2 tsp. apple cider vinegar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper

hot dog buns
hot dog franks, preferably grilled (I use Ball Park all-beef franks)
shredded cheddar cheese


Heat water and ground beef in a large pot or Dutch oven over high heat. Once boiling, add onion and reduce to medium heat. Use a wooden spoon or spatula to break up the meat into small pieces.

Add tomato paste, ketchup, Worcestershire sauce, vinegar, and the spices and stir together, making sure all the meat is broken up into pieces.

Stirring occasionally, simmer over low heat until chili is very thick, about 15-20 minutes.

Serve over grilled hot dogs and garnish with shredded cheese.

Enjoy!