gingerbread pudding cake

I really wanted to sneak this one in before Thanksgiving because it is so easy to make yet really delivers.  This moist pudding like cake is full of ginger flavor and when paired with freshly whipped cream or ice cream…oh so very good.  While it bakes – the top turns cakey while the bottom creates a sticky syrup.  I’ll admit that sometimes it doesn’t look too beautiful (although to me – the sticky look is immediately appealing).  I read about this a few years ago in Bon Appetit – it was in the readers’ favorite restaurant recipes – and brought it to our families for Thanksgiving.  Huge hit especially with Rob’s family!  Over the past few weeks I’ve received e-mails from almost every member of his family – urging me to share this recipe and to please bake it again for Thanksgiving.  OH, and by the way, you can make this the day before you plan to serve and just re-heat in the oven for service.  This recipe makes one 8×8 pan – I often double the recipe making two pans – or bake doubled in a 9×13 pan – just watch the baking time…

gingerbread pudding cake:
1 1/4 all purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, room temp
1/4 cup sugar
2 tablespoons beaten egg – (from 1 egg)
1 teaspoon vanilla extract
1/2 cup mild molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted melted butter
freshly whipped cream and or vanilla ice cream

Preheat the oven to 350 degrees and butter an 8×8 pan.

In a small bowl, whisk together the flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves, and salt.  Set aside.

In your mixer or with hand beater, beat the 1/4 cup (room temp) butter and granulated sugar until blended.  Beat in the little bit of egg, scrape and mix well.  Scape and mix again.

In a glass measuring cup (for ease) mix together the vanilla, molasses and the 1/2 cup water.  Add the flour mixture to the butter mixture in 3 additions alternately wit the molasses mixture (in 2 additions) – starting and ending with the flour.  Gently beat to blend between additions.  Do not over-mix.

The batter will be thick.  Spread it into the prepared pan, and sprinkle all over with the brown sugar.

Stir 1 1/2 cups hot water water with the 5 tablespoons of melted butter and carefully pour this over the top of the batter.  There will be a lot of liquid and you’ll be worried about this – but don’t be!

Bake until the gingerbread is cracked on top and bubbly on the bottom – about 38-45 minutes.  Scoop the warm pudding cake into bowls and serve with whipped cream…yum.  Enjoy-

glazed nutty brownies

I’m always on the lookout for a good frosted brownie.  Always.  I love my fudgy brownies  and they are my “go to” brownies…but Rob loves and often asks for a frosted one.  I made these thinking they were frosted, but they were really glazed – so I’m actually still on the lookout for Rob.  But despite the glaze/frosting misunderstanding, these were delicious!  Our friend Rob (another Rob) liked them so very much.  He was impressed that with all the other desserts I offered – that a simple brownie stood out.  Waaay out.  I found these in Great Cookies by Carole Walter.  Carole’s write up was so compelling that I had to try them.  I didn’t change too much although I really loved the glaze in the espresso brownies so I put the two together.  I added some chocolate chips to the top – just to continue the chocolate overdose theme and wow, great.  These are a little bit crumbly – but if I can say so –  in a really good way.  I loved them as the base of a mini brownie sundae I ate Sunday night.  Super mini, but delicious with my coffee ice cream. I will however, continue to try and test for a true frosted brownie, and a cakey brownie as well as a cracked topped brownie…as that is half of the fun!  Enjoy-

glazed nutty brownies (adapted from Great Cookies by Carole Walter):
8 oz bittersweet chocolate – coarsely chopped
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter – room temp for 15 m
3/4 cup firmly packed light brown sugar
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/4 teaspoon finely ground black pepper (optional)
1/2 teaspoon kosher salt
3 large eggs (room temp)
3/4 cup all purpose flour
1 1/2 cups coarsely chopped walnuts (best if toasted first for 6-10 minutes in a 325 degree oven – until fragrant)

icing–
4 tablespoons butter
1/4 cup milk
1/2 cup sugar
1/2 cup light brown sugar
1/3 cup cocoa powder
1 teaspoon vanilla extract
1/3 teaspoon salt

chocolate chips – 1/2 cup to 1 cup depending on you (optional)

Preheat the oven to 325 degrees and line your pan with foil so that it comes over the edges of the pan.  You can do this with parchment too.  (That way, when cooked, you can pull the brownies from the pan – holding onto the foil – in one quick and easy effort.  Then smooth down the sides of the foil, and easily cut and serve.)  If you don’t care about appearance, then just butter the bottom of the pan – and you can dig them out later.  Up to you.

If you plan to toast the nuts now is a good time – in a preheated oven at 325 degrees and place nuts in a single layer on a foil lined sheet pan (less cleanup).  Cooking time varies based on the size of your nut so check these often – you want them to be fragrant and have a warmer color – but do not burn (obviously).  This can take from 6-10 minutes.

Melt the chocolate in a metal or heatproof bowl atop a small amount of simmering water.  (Or a double boiler.)  Slowly melt the chocolate and stir occasionally.  Remove when melted and set aside to cool a bit.

In your mixer – with paddle attachment, beat the butter until smooth then add the brown sugar, espresso powder, vanilla, pepper, and salt.  Mix well.  Scrape down the sides of the bowl, and mix again.

Add the eggs one at a time (wait to add next egg until you can’t see the egg before).  Scrape down the bowl, and mix again – for another minute or two on medium speed.  The mixture will look curdled but don’t worry.

I like to do the rest by hand, but either way by hand or the mixer on low, lightly mix the melted chocolate into the batter.  Fold the flour in very gently and mix until almost  incorporated.  Add the cooled nuts and fold in as well incorporating the nuts and the rest of the flour.  Do not over mix.

Place in prepared pan and bake for approximately 30-35 minutes.  Mine took 33 – Carole’s took 35 so as usual check often and before…checking every 2 minutes or so towards the end.  These brownies should come out slightly wet with a toothpick.  You want them that way – and they will continue to cook a little bit more on the counter.  Let cool a bit maybe 15 minutes or so.

In the meantime, make the icing.  Bring the butter, milk, sugars, cocoa, vanilla and salt to a boil in a small saucepan.  Continue to stir and whisk as it comes to a boil.

Pour the  icing over the warm brownie (you may not need all of it – but save it!  Use it with something else).  I then scattered semisweet chocolate chips all over the glaze – for an extra extra chocolate explosion.  This is really optional!  I’m just crazy about texture.  Then let all set and harden for a few hours.

When cool and set, using the foil as an aid, pull the brownies from the pan and place on cutting board.  Smooth down the edges of the foil and there you go – no fighting to get them out of the pan.  All pretty and all neat (if you care!)

Feel free to freeze.

Enjoy!

coffee ice cream (Philadelphia style)

I love coffee – coffee with milk and sugar.  This ice cream is just that – but cold.  (There is coffee ice cream hiding in this photo.)  The ice cream has a great mellow coffee taste that is perfect.  In addition, for those of you who don’t want to go through the trouble and time to make a custard (or egg based) ice cream – Philadelphia style ice cream is just right for you.  This recipe is quick and easy to make – although I should mention that it is less rich and smooth as its’ custard based counterpart.  With all ice cream – but especially Philadelphia style, it is best to really let it soften in the refrigerator 20 minutes before you eat for the best flavor and consistency – unless you eat right after you churn it which is when it is the best.  I added melted chocolate to some of the frozen ice cream which gives it another dimension and bite (which I happen to need).  I used this ice cream and the espresso brownie ice cream in the above sundae with carmalized bananas, fresh whipped cream and the glazed nutty brownie.  Amazing.  Have fun – make it Mexican by adding a 1/2 teaspoon cinnamon (with the coffee beans), or add other mix-ins try Oreos or chocolate covered nuts.  Yum.  Next time.  This ice cream also pairs well with the brown sugar cookies – in an ice cream sandwich.  Enjoy!

* A quick word about ice cream machines – they are so easy to use and affordable these days.  In addition to ice cream, you can make sorbets, sherbets, frozen yogurts and slush drinks.  I happen to like Cuisinart’s 2 quart model – it is on sale for 50.00 bucks.  The 1.5 quart model is also good.  And if you have a kitchen aid mixer – there is an ice cream attachment that you can purchase and your done!

coffee ice cream (Philadelphia style) adapted from The Ultimate Ice Cream  Book by Bruce Weinstein:
3  cups heavy  cream
1 cup milk
about 3/4 cup sugar (or just under…or add to taste)
1 cup whole coffee beans

mix-ins:
melted semi sweet chocolate
chocolate chips
Oreos
Grape Nuts cereal
nuts

Mix together the cream, milk and sugar in a heavy saucepan and heat until mixture bubbles around the edges.  Do not boil.  You want it to heat to the point right before it boils.  Remove from the heat and add the coffee beans.  Cover and cool to room temperature then place in refrigerator and let sit overnight (best) – or at least 6 hours .

The following day or hours later, strain the mixture and freeze the ice cream in your machine according to the instructions.

If adding a a mix in, go for it.  If you want to add the melted chocolate (it forms nice strings of chocolate throughout)…simply melt chocolate in a double boiler 0r over a pan of simmering water and then let cool a bit.  Once ice cream is churned drizzle the melted chocolate on top of the ice cream – in a bowl or container and fold it in.  Keep drizzling and adding to taste.  The chocolate will harden and form little chocolate strings throughout.

With all ice creams, place in container and cover with plastic wrap so that it touches the ice cream and then a cover and freeze.  Eat that night for best results but again, pull out and let soften in the refrigerator if making ahead.

Enjoy!

cranberry apple crisp

This is a great dessert for Thanksgiving – the cranberries make it festive and the red color throughout is visually appealing.  Oh, and it tastes great.  Forgot that nugget of information.  I really love crisps and cobblers because they are so easy to make.  One of my goals with this blog was to branch out and bake more difficult things…but that is proving to be tough for me.  Plus it seems that most people who read this are busy and love to bake but with out too much crazy effort.  I love the pecans in the topping – they add great crunch and texture that offsets the tartness of the cranberries and apples.  This is just great served warm out of the oven with vanilla ice cream and freshly whipped cream – yes…both!  It is also great at room temperature and guess what…it is awesome cold!  On Saturday night I cooked this for friends and they were wowed.  Loved it.  All those fruit loving folks.  Someone placed the crisp in the refrigerator overnight (even though it does not need refrigeration) and when I found it there in the AM, I just had to take a spoonful and oh, cold heaven.  Maybe a little little bit with yogurt in the AM would turn it into breakfast??  Hmmm…

cranberry apple crisp (adapted from Jane Close – an old friend of my mothers):
filling–
8-9 granny smith apples (peeled cut up into nice sized chunks)
2 1/2 cups whole fresh or frozen (not dried) cranberries
1/2 cup sugar (you can fiddle here – taste it after 1/3 cup for sweetness then add more as needed)
lemon juice from half a lemon
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon (or to taste)

topping–
(I like a lot of crumb topping – if you don’t,  just cut recipe in half and bake as directed)
1 cup brown sugar (packed)
1 cup flour
1 cup coarsely chopped pecans
2 1/2 cups old fashioned oats
2 sticks unsalted butter (cold and cut into small pea like pieces)
3/4 teaspoon kosher salt

Preheat oven to 350 degrees.  Lightly butter a 9×13 inch pan.  Or split into two pans…or a pie plate.  Or three pans.  Really any shape will do.

In a large bowl, place the cut apples, cranberries, sugar, lemon juice, salt and cinnamon.  Mix and taste for sugar, lemon, and cinnamon and see if you want to add any more.  Place the mixture in the prepared pan(s).

In another bowl, mix together the brown sugar, flour, oats, butter and salt.  With your hands, firmly rub this mixture together.  Squish the butter and slide and spread it around rubbing your hands together – try to incorporate the butter into the dry ingredients.  Keep working with the mixture until it starts to come together a bit.  You can also do this effortlessly in your stand mixer on low speed.  Add the pecans.

Place the topping all over the fruit.  You can mound this.  I make a lot of topping – so if you don’t want it all, you can bake it on the side – on a sheet pan and save it for ice cream mix ins or just a ridiculously decadent treat.

Place in oven and bake for about 55-65 minutes.  You will see the fruit bubbling and the topping will turn a nice golden color.

Enjoy-

vanilla ice cream (custard base)

Home-made vanilla ice cream is sooo very good.  The vanilla beans, cream and milk freshly churned make for an extra special treat.  Vanilla ice cream pairs well with most desserts – cookies, crisps, cobblers and pies…with chocolate cake, loaf cakes, brownies and fruits – it is one of my favorite things!  (My family is really very tired of hearing me exclaim…”that would be so good with vanilla ice cream!”)  But it is true.  It is a staple.  I cut the espresso brownies into little pieces and added some to half of the ice cream and turned it into an espresso brownie swirl (photo above).  Really good.  And to right is the ice cream with apple cranberry crisp.  Really completes the dessert.  For a new ice cream mix-in, try Grape Nuts cereal and raisins…I had a version of this at Toscanini’s (my favorite ice cream parlor in Cambridge, MA) many many years ago (and I’m so happy that I can remember).  I don’t even love Grape Nuts, or raisins, but together in vanilla ice cream…wow (seriously).

* A quick word about ice cream machines – they are so easy to use and affordable these days.  In addition to ice cream, you can make sorbets, sherbets, frozen yogurts and slush drinks.  I happen to like Cuisinart’s 2 quart model – it is on sale for 50.00 bucks.  The 1.5 quart model is also good.  And if you have a kitchen aid mixer – there is an ice cream attachment that you can purchase and your done!

vanilla ice cream (adapted slightly from The Perfect Scoop by David Lebovitz):
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1 vanilla bean split and seeded
6 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Prepare an ice bath.  In a large bowl, place ice and water.  Place a medium sized bowl (or container) on top with a strainer ready as well.  (This is where the cooked custard will land.  Strain it into this bowl, on top of the ice bath.  This is to stop the custard from cooking.)

In a medium saucepan mix together the milk, heavy cream and about half of the sugar.  Cut the vanilla bean lengthwise and scrape the beans out with the back of your knife and add it to the  the mixture (including the cut bean – better yet, cut the bean up too).  Heat over medium heat and bring to a simmer.  Watch it carefully – you don’t want it to boil.

In a medium bowl, whisk together the egg yolks and remaining sugar.

Now you will “temper” the eggs which means warming them slowly so that they do not turn into scrambled eggs!  With a ladle, scoop a small amount of hot cream/milk into the eggs and whisk well.  Continue slowly ladle by ladle and constantly whisking the eggs while you do this.  Keep going (slowly) until you’ve added all the milk/cream/vanilla to the eggs.

Pour the warm egg and milk/cream mixture from the bowl back into the (same) saucepan.  Over low heat, mix the custard constantly with a wooden spoon and keep the mixture moving at all times.  Make sure you scrape the bottom as you stir.  The custard should thicken so that it coats the back of the wooden spoon.  It should take about 4-8 minutes depending on the heat.  Do not boil.  Cook slowly and carefully.

Once thickened, immediately pour and strain the custard into the bowl atop the ice bath.  Be sure to mush and smush the vanilla beans into and through the strainer.  You want all of that goodness.   Let cool then cover and chill in refrigerator preferably overnight but for at least 4-6 hours.

Freeze in your ice cream maker.  Add any mix-ins.

With all ice creams, place in container and cover with plastic wrap so that it touches the ice cream and then cover and freeze.  Eat that night for best taste and texture but if frozen hard, remember to pull it out and let soften in the refrigerator for 20 minutes.  Yum.  Enjoy.

caramelized bananas

carmelized-banana-completeI love these bananas.  I’m not even a fan of a raw banana – but oh…a sprinkling of sugar, a blow torch – and voila – magic banana.  These are great in addition to most any dessert.  Really and truly.  I absolutely love them in an ice cream sundae.  My favorite.  The crisp topping is like a creme brulee – but underneath, a banana.  Yum!  These are a great snack when you’re craving something sweet – especially for the kids (well, me too).  The hard sugary shell entices them (us) and while we are at it – eat a whole healthy potassium filled banana!  (OK, yes, with some added sugar.)  Actually these might be good cut into hot oatmeal for breakfast – just thought of that now.  Hmmm…tomorrow.  These are relatively easy to make if you have a blow torch – but sadly most people don’t?  Blowtorches are easy to find at your local hardware store – you don’t need anything fancy – but if you want a fancy one – especially styled for pastry, then by all means purchase.  And don’t be scared – I know it sounds intimidating.  The blow torch comes in very handy for caramelizing fruits, meringues and creme brulee.  Unfortunately, unlike creme brulee – broiling these in the oven is really not quite as good.  The banana “cooks” a bit and gets very mushy – but I guess  it’s worth a shot if there is no other option.  (OH, just got a note from Robert a friend and neighbor who says he cooks bananas in a nonstick pan over high heat with balsamic vinegar and some sugar.  Yes, a pan friend banana may be the alternative way to go if you’re not daring enough for the blowtorch!)

caramelized bananas:
firm, just ripe, bananas
sugar

blowtorch–
Slice each banana lengthwise.  Place on foil or a foil-lined roasting dish or sheet pan.  For each banana, sprinkle about a teaspoon of  sugar (you can use more or less depending on the size of the banana and your personal taste) onto the cut side of the banana – and go to blowtorch town.  Take your time…hold the blowtorch about 3-5 inches away and slowly move the flame around the banana.  Keep the blowtorch moving all over and over and over again until the sugar caramelizes and turns a lovely shade of nutty brown.  Delish.

broiler–
Follow directions above (but I would try a less ripe banana) – then place in oven – and broil.  This will probably take under a minute so watch it carefully.  I tried at home – but pretty unhappy with my results – but practice and see if maybe you can do better…I will try again – just hard to waste my bananas when my blowtorch is so close by!

Enjoy-

frosted espresso brownies

These are incredible.  They are very very strong in coffee flavor – made with ground espresso beans that give them great chewy/crunchy texture.  Lauren – a 10 year old exclaimed that “they taste like Starbucks.”  I love them – the icing is sweet and delicious and although the brownies are very rich, they are addictive.  I nibbled throughout the day.  And now I’m full of caffeinated energy!  (I’m writing very late for me…after watching the entire Sound Of Music with my daughter…she ate them too!)  I also made an espresso brownie ice cream by chopping the brownies into small bits and adding them to freshly churned vanilla ice cream.  So very good!  I found these brownies  in Saveur Magazine.  The article listed three different and highly regarded brownie recipes.  Since I was familiar with the first two (Nick Malgieri’s and Kate Hepburn’s) and loved both, I decided that I had to try these – developed by Krystal Stone – an assistant at Saveur.  I tweaked the recipe just a little here and there.  There are a few special pantry items that you’ll need: chocolate covered espresso beans as well as instant espresso powder – so purchase before you decide to bake.  But they are well worth a trip to the store or a visit on the Internet.  Reserve a little extra time – they are not difficult but a little more time consuming than a regular brownie.

frosted espresso brownies (adapted from Saveur Magazine):
3/4 cup medium to fine ground chocolate covered espresso beans
1/4 cup water
2 1/2 tablespoons instant espresso powder
3/4 cup sugar
1/4 cup light brown sugar
1/2 cup cocoa powder
1/2 cup canola oil
1 1/2 teaspoon vanilla extract
2 eggs (beaten)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon baking powder

icing–
4 tablespoons butter
1/4 cup milk
1/2 cup sugar
1/2 cup light brown sugar
1/3 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat the oven to 325 degrees and line a 8 or 9 inch square pan with tin foil.  These brownies are gooey and hard to get out of the pan – so line the pan with foil so that it comes all the way up the sides of the pan.  Once baked and cool, you can simply lift the whole big brownie out of the pan, flatten the foil, and cut as desired.  I might try them in mini muffin pans next time.  Try if you like.

Grind your espresso beans in a food processor.  Whisk together the flour, salt, and baking powder and set aside.

Bring 1/4 cup water to boil and whisk in instant espresso and dissolve.  Pour into a medium sized bowl.  Add the ground beans, sugar, brown sugar, cocoa, oil and vanilla and mix well.  Add the eggs and mix again, then add the dry ingredients and mix until just combined.

Pour the batter into the prepared pan and spread evenly and bake for about 42-50 minutes.  As usual check often and before.  Let cool for about 10-15 minutes.

In the meantime, make the icing.  Bring the butter, milk, sugars, cocoa, vanilla and salt to a boil in a small saucepan.  Continue to stir and whisk as it comes to a boil.

Pour the  icing over the warm brownie (you may not need all of it) and let set and harden.  I found it easier to let sit overnight – but dig in when you like.  This is great in a light vanilla ice cream.  I think I’ll mix it into my next batch.

Enjoy!

danish pancakes

If you read this regularly, you know that Andy, my 10 year old, is a huge fan of chocolate in the morning.  Last year he came home very happy and full after a sleepover with his twin friends Zach and Davis.  He excitedly told me that their father made these Danish pancakes – and that they were delicious.  I immediately called Tracy (my friend, their mom) and got the recipe.  My brother-in-law Patrick who is French does not understand why they are called Danish Pancakes – he seems somewhat irritated by this and claims that they are simply French crepes!  Oh well, either way, they are good and fairly easy to make once you get the hang of it.  Oh, and we fill them with cinnamon sugar and mini chips – but my Nutella loving nephew Daniel fills them with…Nutella.  Be creative, have fun – skip the chocolate if not for you and add fresh fruit or jam, or eat plain with confectioners’ sugar.  Enjoy!

danish pancakes:

This makes about 12 pancakes – I usually double the recipe and freeze what is left over for another chocolate filled day…

4 oz (a little less than one cup – best to weigh this) all purpose flour
1/3 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cardamon
2 eggs (lightly beaten)
8 oz whole milk – divided
1 teaspoon vanilla
1/2 oz (1 tablespoon) melted butter

filling ideas–
cinnamon and sugar
mini chips or regular size
fresh fruit
jellies and jams
Nutella
confectioners’ sugar
maple syrup
a little lemon juice and sugar

In a medium bowl, whisk together the flour, salt, sugar and cardamon.  With a fork, beat in half of the milk (4 oz), the eggs and vanilla extract.

Gently stir in the remaining 4 0z of milk and the melted butter.  Try not to over-mix, the batter will be a little lumpy.

Spray or lightly butter a saute pan and place over medium heat.  (I do a few pans at a time and vary the sizes) and pour 1/4 to 1/2 cup of the batter into the pan.  Swirl the batter around the pan by picking the pan up and rotating it around to spread the batter in a circle.

Cook for about a minute or until lightly browned on the bottom and then flip the pancake over and cook again for another minute or so – or until lightly browned.  (I use a big spatula to flip – but as long as you can lift the edges up you can even do this very carefully with your hands.  You can also flip it like the pros up in the air…but that takes practice!)

Transfer the pancake to a plate by sliding them off of the pan.

Choose your filling of choice and go to town.  I let the kids do the rest by putting the cinnamon/sugar on the table with little spoons and a little bowl of mini chips.  They create and that is half of the fun.  I just have to watch Andy here…so that he doesn’t use up all the chocolate!

To freeze leftover pancakes…wrap as instructed in the whole wheat pancake post.  Re-heat gently in warm toaster oven set to 350 for 10 minutes.  Microwave if rushing but the pancakes might be a little chewy.  The kids don’t seem to mind though!

Enjoy-

(moms) candied bacon

OK, so this isn’t dessert – I know, I do know…but I just had to put it in here because this bacon is scrumptious!  There is sugar in it – a lot of sugar so maybe it qualifies just a little bit for this baking blog.  My friend Melissa asked me to show her how to make it.  We had a bacon making date.  My mom makes a delicious salad with spinach, hard boiled eggs, onions and mushrooms.  The addition of this bacon is seriously to die for (and I don’t even normally use that expression).  She crumbles and adds it to the above ingredients and tops it off with a mayo/olive oil/mustard dressing that completes it.  My family loves this bacon in a turkey club – I surprise the kids and put it in their lunches for a treat once in a while.  It is great next to eggs and toast and can also hold its own alone.  I’ve made an endive, fennel and blue cheese salad with the bacon and oh…equally as good as my moms.  So – enjoy this sweet treat.  Experiment.  This bacon freezes well so make a bunch!

candied bacon:
2 packs bacon – I like to use a thick slice or center cut but anything works
3/4 cup light brown sugar (or more or less depending on your taste)

Spray aluminum foil with cooking spray or grease with a little bit of canola oil.

Place bacon in a large heavy duty skillet.  Layer it all around and fill the pan – overlapping when necessary.  Over medium high heat cook the bacon, stirring occasionally.  After about 3-4 minutes, take the fat out of the pan.  Tilt the pan to the side, and with a very big spoon, scoop out all the liquid fat that has been rendered from the bacon (sounds good, right?)

Keep cooking and rendering the fat for probably about 8 minutes in total.   Cook the bacon about 2/3’s of the way through.

Add the sugar by sprinkling it all around and over the bacon.  Turn the heat to low and continue to cook the bacon and sugar together.  Continue to scoop out the fat when needed…and just keep cooking and stirring occasionally for about 25 minutes.  This is best done over a watchful eye – so that the sugar doesn’t burn.  It’s over if it does.

You can tell the bacon is done and the sugar is “candied” when you see little strings of sugar form around the bacon.  Move the bacon around and touch it (with the fork) – see if you can pull these strings to see them…you should.  (Should have taken a photo here…will add one next time I make it!)  Cook the bacon a little bit more to get it crispier and more or less well done depending on your taste.

Once cooked, transfer bacon onto prepared foil.  Let cool or serve warm.  It will be VERY hot at first so please don’t pop into your mouth right away…even though you will want to!

To freeze, let cool and wrap the bacon in foil (you don’t have to spray it now) and place in freezer.  When ready to eat, place bacon on counter for 10 minutes or in refrigerator overnight – and then reheat for about 5-10 minutes in a warm toaster oven (or oven) at about 350 degrees.   Watch it because the bacon/sugar can still burn if re-heated for too long or at too high a temperature.  I like to freeze the bacon in units of 2-3 pieces – so that I can pull from the fridge the night before I make the kids their turkey clubs.  Ready to roll in the AM.  Enjoy!

chocolate brownie cookies

choc-brownie-cookie-claudi

Look at the milk chocolate malted ice cream sandwiches with chocolate brownie cookie post for a full write up of these delicious cookies…

 

 

 

 

 

chocolate brownie cookies (barely adapted from The Last Course by Claudia Fleming):

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, room temp
2/3 cup sugar
1/2 tablespoon brewed espresso
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter
5 oz extra bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 cup mini chips
toasted nuts or dried cherries (optional…to taste)

Preheat oven to 375 degrees.  Whisk together the flour, baking powder and salt in a small bowl and set aside.

With whisk attachment, beat the eggs for a few seconds then add the sugar, espresso and vanilla.  Beat until this turns thick.  It should take about 15 minutes on high speed.

In the meantime, over a pot of barely simmering water (or double boiler) – melt chocolates and butter.  You only need about an inch of water in the saucepan, bring it to a boil, and reduce to simmer.  Place a metal bowl on top of the saucepan making sure that the water does not touch the bowl of chocolate.  Once melted, remove from heat.  Do not cook the mixture, just melt it.

Remove the thick egg batter from the mixer and gently fold in the melted chocolates and butter.  Fold about half way – you should still see streaks – and then fold in the flour mixture and mini chips.  Fold all until just incorporated.  (Add dried cherries or chopped nuts if desired.)

If batter seems runny at this point, let it sit for about 5 minutes.  If thick, you are good to go.  Drop by rounded teaspoons onto parchment lined baking sheets and bake until puffed and cracked about 8-9 minutes – you can rotate the pans mid-way.  Try not to over cook these cookies…otherwise they will dry out.

Cool and enjoy!