puff pastry chocolate treat

I planned to make this little treat for my New Year’s brunch, but ran out of time so Rob jumped in and made it!  He will argue that he put it together, and didn’t bake anything – but even so, it shows you how easy this is.  (No offense meant for Rob, he just doesn’t bake a lot.)  Get some puff pastry in the house and grab a delicious piece of chocolate and you are prepared.

I love the Tasty recipes/videos on Facebook and Youtube.  They are so fun and charming.  Everything look so easy and fun.  Click here to see how to make this delicious treat.

Add almonds if you like.   Rob used bittersweet chocolate and it was delicious.  Enjoy –

 

apple crisp (another one)

I loved this.  Loved the simplicity of this crisp.  Probably my favorite.  Cored and sliced apples, skin intact, simple simple streusel topping – done.  Yes, no need to peel these apples, the skin enhances the flavor of the crisp and the colors that follow are awesome.  Like Autumn in a dish.  I served this with freshly whipped cream and it was delightful.  Truly.  I made this with a variety of apples…honeycrisp, tango, fugi, and jazz.  Have fun with it – just be sure that your apples are firm and hard so they don’t break down to applesauce while they cook.  Enjoy –

Oh, this is from Ruth Reichl’s new book My Kitchen Year and it is great!

5 heirloom apples
lemon
2/3 cup flour
2/3 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
6 tablespoons unsalted butter

Preheat oven to 375 degrees.

Core, slice and layer the apples in a buttered pie plate or baking dish.  Toss them with the juice of one lemon.

Combine the flour, sugar, salt and cinnamon.  Cut the butter into small pieces and add to the bowl.  Using your hands, rub ingredients together until the butter is incorporated and the streusel is of even color.

Place streusel on top of the apples and bake for about 45 minutes – and up to an hour or so.  The juices should be bubbling a bit at the edges and the top should be crisp, golden and fragrant.

Serve with whipped cream, ice cream, or just drizzled cream as Ruth suggests.

white cake with raspberry filling

Scrumptious white-ish cake, glorious raspberries, delicious icing…happy birthday to me!  This was one of two cakes that I made for myself (and shared!)  Loved it.  My mom, Marco, and Andy agree.  Others wouldn’t try it because well, I made a ridiculous ice cream cake that called to them instead and I guess hard to have both (although I did!)  There is not much more to say about this – save to tell you to make it!  It is a sturdy cake and easy to handle and the filling simple.  The buttercream is a bit more work, but worth it.  Andy, who used to be a chocolate lover declared that he no longer likes chocolate cake.  BTW, I froze half of the cake and it defrosted perfectly.  Enjoy –

Rob tells me it’s not great when I just send you to another webpage…but I’m going to do it today.  The instructions are as easy to follow as my own and I can move on to the other cake I made for my birthday!  I did not use their icing…I found a great icing from Alice Medrich which I will also share soon.  And lower on this page will be the raspberry filling.

Click here for the link — Lelite’s culinary.

raspberry filling:

1 1/2 cups raspberries, fresh or thawed frozen
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons fresh lemon juice

In a saucepan, combine the raspberries and sugar.  In a small bowl combine lemon juice and cornstarch.

Pour into raspberries.  Bring to a boil over medium heat stirring constantly, until thickened.

Let cool before use.

 

yellow cake

If you have a food processor and a few pantry ingredients, 10 minutes and a cake to bake – make this!  Simple, perfect, light, flavorful and can easily transform into something else (think layer cakes and trifles) Alice Medrich developed this recipe for you.  I failed miserably on a new apple cake recipe (thought the smoke alarm would go off) but had committed to delivering a cake.  I quickly found this recipe for a vanilla cake…a “One-Bowl Vanilla Cake” which sounded super easy and quick.  It was, and it delivered a moist and delicate cake that I will make again and again.  Serve it with fresh fruit and whipped cream, top it with frosting, or fill it with a lemon curd or orange cream adding some zest to the batter (reduce vanilla if you do this) to enhance the flavor.  Double this and bake in a 9×12 pan and keep as a simple sheet cake.  Possibilites abound.

one-bowl vanilla cake (from Sinfully Easy Delicious Desserts by Alice Medrich):

3/4 cup plus 2 tablespoons sugar (6.125 ounces — if you have a scale, use it!)
1 cup (4.5 ounces) all purpose flour
1/4 teaspoon kosher salt
1 1/4 teaspoons baking powder
1/3 cup heavy cream
3 tablespoons (1.5 ounces) unsalted butter, melted and hot
3 large eggs
2 teaspoons vanilla extract

Quick note – The oven takes longer to preheat than it takes to  prepare the batter.  So wait a beat and start to make the cake once the oven is almost to the desired temp.

Preheat oven to 350 degrees.  Place oven rack in lower third of oven.  Grease and flour the sides of the cake pan and line the bottom with parchment.

Place the sugar, flour, salt and baking powder in a food processor and pulse to blend the ingredients.

Add the cream and butter and pulse quickly – 8 -10 times, until the ingredients are blended.  Add the eggs and vanilla and pulse 5-6 times.  Scrape down the sides of the the bowl and pulse another 5-6 times.

Pour into the pan and spread evenly.  Bake 27-35 minutes – until a toothpick comes out just clean.

Let the cake cool in pan on rack for 10 minutes.  Then slide a knife around the edges and invert the cake onto the rack.  Peel off the liner.

Turn the cake right side up to let cool completely.

Feel free to freeze up to 3 months.

Enjoy –

 

 

coconut macaroons

It’s been a long time.  Too long.  Pain in my feet is the root of my inactivity and although it persists I am just going to bake, donate and blog because I miss it!

Made delicious little golden nuggets of coconut filled joy yesterday.  These little gems were so good – so flavorful, moist, and EASY.  Andy is almost done eating sweets – he is often reluctant to try and craves real food more than desserts.  But he came home from his first day of school yesterday and started popping these in his mouth and said “these are really good mom” and “can I have some more?”  When I told him I donated the rest he was so glum.  I quickly made another batch for him right then and there (although I only had unsweetened coconut which wasn’t as good in these cookies btw) but he was happy.  And so was I.  These came from my newish cookbook The Splendid Table’s How To Eat Supper.  I’ve cooked meals from it several times but this is my first dessert from the book, and I’m psyched that they were so good.

Enjoy-

coconut macaroons (from Lynne Rossetto Kasper and Sally Swifts “How To Eat Supper”):

2 large eggs, well beaten (room temp if you remember)
1/2 cup sugar
generous pinch of salt
1 teaspoon vanilla extract (use almond if you prefer)
3 cups sweetened shredded coconut

chocolate chip option – add about 1/2 cup to the mixture.

Preheat the oven to 350.  Line sheet pans with parchment paper.

In a large bowl, mix together the eggs, sugar, salt and vanilla extract.  Add the coconut and mix to incorporate.

Drop by generous teaspoons onto the baking sheet. I used my smallest cookie scoop and pressed the mixture in it.  If you don’t have one, try to smoosh coconut into a small spoon and drop the dough out onto the pan.

Bake for 20-30 minutes – until they are golden around the edges and a little golden on top.  If you bake each pan one at a time, they will need closer to 20 m in the oven.  If you put 2 pans in together, you should switch racks halfway through and they will likely take a bit longer to cook.

 

 

chocolate cake

Eric really loved this cake!  And that worked out perfectly because I made it for him.  For his 50th!  I took a chance (well, not really because Ina Garten is never too a risky choice).  She loves this cake, said it was one of her favorites, and it seemed fairly easy to whip it up before our long car trip to Maine to celebrate.  Eric asked for the recipe for Kathy to make (which is always a good sign) and I’m happy to oblige.  He was curious as to why he liked it so much – and we agreed in the end, that it was the coffee that put him over the edge from happiness to bliss (and thirds!)  Anyway, this is delicious.  Do not over bake.

beatty’s chocolate cake (from Barefoot Contessa at Home by Ina Garten):

1 3/4 cup all purpose flour (rem to read about flour measurement in baking tips)
2 cups sugar
3/4 cup good cocoa powder (I used Valrhona)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk (shake first)
1/2 cup vegetable oil
2 extra large eggs at room temp  (I used large eggs and worked out well)
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

chocolate frosting –

6 oz good semisweet chocolate such as Callebaut, Valrhona, Guittard
1/2 pound (2 sticks) unsalted butter, at room temp
1 extra large egg yolk (or pasteurized egg if raw scares you)
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
pinch kosher salt

Preheat oven to 350 degrees.  Butter two 8×2 inch round cake pans.  Line with parchment and butter again.  Flour too if you feel like it.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer.  With the paddle attachment mix on the lowest speed to combing.

Mix together the buttermilk, oil, eggs and vanilla extract.  With the mixer on low add the wet ingredients to the dry and mix until combined.  Then add the hot coffee and mix until almost combined.  Finish mixing with a spatula and fold to combine.  Pour into cake pans and bake for 30-40 m.  You must check at 30 m.  Then continue to check every 5 to 3 to 2 minutes until cake is just done.  This step prob most important as you want a moist cake.

Let cool in pans, then run a knife around the edges – invert the pan, pull off the parchment and invert to right side up again.  Let cool completely before frosting the cake.

For the frosting, melt the chocolate in a bowl over a pot of barely simmering water.  Once melted remover from heat.  Do not cook it.

Beat butter on medium high speed with paddle attachment until light and fluffy about 3-5 minutes.  Add the egg yolk and vanilla and continue beating for another 3-4 minutes.

Turn the mixer to low and add the confectioners’ sugar and salt –  then beat at medium speed (scraping the bowl here and there) until smooth and creamy.

Dissolve the coffee into 2 teaspoons of the hottest tap water.  Add the melted chocolate and coffee to the mixture and beat until combined.  Do not whip.  Spread on cooled cake and enjoy –

 

 

new banana pancakes

Delicious.  Banana.  Chocolate.  Fluffy.  Yeah, ok, I made a new kind of pancake AGAIN.  What’s wrong with me?  I’m not sure but I seem to be obsessed with pancakes, brownies and chocolate chip cookies and my dog.  Oh well, there are worse things.  We all love these.  Andy and Sylvie of course as they are somewhat easy to please, although both would protest and exclaim that these truly are the best banana pancakes to date.  Greg though – big fan which is a bit more exciting.  And Rob and I tend to eat the leftovers every morning after our own breakfast.  Instead of buttermilk, this recipe calls for milk and white vinegar which is nice because I always have these ingredients in the house.  I used my new griddle to make these and I love the ease and non burn and easy flip factor.  My first griddle which is exciting too!  Enjoy another breakfast from me!

banana pancakes (slightly adapted from Little B Cooks):

1 cup milk
2 tablespoons white vinegar (not white wine!)
1 teaspoon vanilla
1 egg
2 tablespoons melted butter
1 cup white whole wheat flour (or all-purpose, or half wheat, half white)
2 tablespoons sugar
1 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
2 small mashed bananas

optional

chocolate chips
blueberries
maple syrup (the original recipe says to heat and add a dash of nutmeg! I’d add a dash of sea salt too)

Add the vinegar to the milk and let sit for 5 minutes.  Heat your griddle (if you are using).

Mix together the dry ingredients.

Mix together the milk/vinegar, vanilla, egg, butter and bananas.

Gently fold into dry ingredients.  Add more milk if seems too thick.

Stir in chocolate chips if desired 0r sliced bananas, or blueberries.  Heat syrup with nutmeg and salt.  We tend to eat these plain but when splurging add the syrup.

Yum.

 

coconut pecan torte

So this was really good.  Addictive, interesting (and I mean that in a good way!) and unlike anything I have made before (I guess that is synonymous with interesting…)  Rob and I kept taking turns coming back to nibble at it all weekend long.  He mumbling “this is good!”  And me mumbling “I don’t even like coconut I must stop!”  That’s pretty much all I remember to be honest as it was about a month ago.  I don’t remember if guests liked it and I know the kids wouldn’t even try it.  Silly of them.

I think I will likely get to each and every dessert from Alice Medrich’s Sinfully Easy Delicious Desserts and likely write about each one (which I probably could get sued for).  But if I can recommend one new book for you, this would be it.  She is so creative, exact, and super informative.  I read the baker’s notes on every one of her books and I always learn something new.  That’s my plug (and I don’t get anything if you buy it btw!)

coconut pecan torte (Sinfully Easy Delicious Desserts by Alice Medrich):

1 2/3 pecan halves ((6 oz)
1 1/2 cups unsweetened shredded dried coconut (4.5 oz)
3/4 cup plus 2 tablespoons sugar (6.125 ounces)
8 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 teaspoon salt

Pre heat oven to 325 and place rack in the lower third of the oven.  Grease the bottom and sides of a 9 inch springform pan.

Place the pecans on a foil lined baking sheet and bake for 7-10 m – until fragrant and start to look toasted.  Place the nuts on a plate to let cool.

Turn oven temp up to 350.  Pulse the coconut and pecans in a food processor with just 1/4 cup of the sugar.  Pulse until it is the consistency of crumbs.

With the whisk attachment of the mixer, beat the egg whites, vanilla, salt and cream of tarter  – on medium high speed until the whites hold a soft shape.  Gradually add the rest of the sugar and continue to whip until the egg whites are glossy and stiff, but not dry.

Pour half of the coconut mixture into the whites and fold in with a large spatula – then add the rest of the coconut mixture and fold until just incorporated.

Pour into prepped pan and spread evenly.  Bake for about 25-30 m until the torte is puffed and golden and the edges are starting to shrink from the sides of the pan.

Set to cool.  To unfold, run a knife around the pan – remove cake and transfer to a platter.

This keeps really well under a cake dome for 3-4 days.

Serve with lightly fresh whipped cream.

Enjoy –

 

 

 

chocolate chip sour cream coffee cake

Oh jeez.  This is not the kind of thing that I can have lying around.  Big chocolate chips, moist cake, cinnamon and sugar laced throughout – can’t blame me.  Luckily I was baking for a charity so I quickly sent most of it away.  Also gave some to Leslie at Andy’s school since she is always on the receiving end of my absence calls.  She gave me a play by play via email…I WILL GLADLY BE YOUR TASTE-TESTER!  Hang on – let me try it . . . OMG!!!  FABULOUS!!!!!  Her enthusiasm and quick feed back will be rewarded 🙂

Anyway, this is super easy to make and really good almost any time of day.

This recipe is from SmittenKitchen which I love.  Because Deb Perelman writes this recipe up so eloquently and because I’m way backed up with posts to write I’m just going to give you the link to her recipe.

sour cream chocolate chip coffee cake

The only change I made was to exchange 1 teaspoon of kosher salt for her 3/4 teaspoon of table salt.

You know I love that kosher salt!

 

 

ice cream cake

If you make a cake that falls apart, save it.
If you make a cake and it is undercooked in the middle, save the edges.
If you make a cake that isn’t fabulously moist, save.
If you make cookies or brownies that are dry, save
If you have left over meringues, save as well.

(You can freeze all of these above to make your cake at a later date…)

MAKE AN ICE CREAM CAKE.  My fave.

Great thing about ice cream cake is that you can make it from all sorts of scraps and failures and it will still taste scrumptious.  You can also make an ice cream cake with your successes.

Line a spring-form pan with plastic wrap.  I have some 6 inch spring form pans that are perfect for this.  Place the cake, or pieces of the cake (and squish together) on the bottom making one solid layer.  Now fill with some softened ice cream.  You have fun with your flavors…maybe some coffee chip and vanilla (2 different layers) or chocolate and mint.  You can then add another layer of your failure…be it cookies, brownies, more cake…what ever you want.  Add another layer or two of ice cream.  And top with more failed attempts.  If you happen to have meringues, this is nice too – to mix into the ice cream or make the top layer (eventually the bottom).

Freeze until you feel like eating or serving it.

Unmold pan and peel off the wrap.  Place bottom side up as this should be the smoothest and easier to frost.

I like to then pour layers of ganache on my cake, eventually covering the whole cake.  And then decorate (while still wet) with goodies (sprinkles, chips, anything you like!)

Pull to room temp for a 25 m before you plan to serve.

Enjoy-

ganache
3/4 cup heavy cream
6 ounces chocolate (semi, bitter or milk)

Chop chocolate.  Heat the cream until just about boils.  Pour on top of the chocolate and let sit for a minute.  Stir to combine.