pecan pie

Delicious.  Scrumptious.  Rich.  Nutty (obviously!)  Tasty.  I’m not a pecan pie expert and this is the first and only one I’ve made, but I think it is the best one!  Made this for a birthday celebration and it was loved by all.  Especially me! This is from smitten kitchen and Deb Perelman (the writer, cook and photographer) explained the greatness of this particular pecan pie in her blog.   I didn’t add the chocolate layer option because the birthday girl is more of a nut or vanilla fan.  But I imagine that would be very good.  Also, I didn’t have the booze in the house but I will next time.   I’m not re-writing the recipe because Deb wrote it out with terrific instructions.  I will just repeat to not overbake this.  I did a little.  I did.  It was still good, but you can do better.

You will need Lyle’s Golden Syrup which you can probably find at your grocery store but if not you can find it here.  And vanilla ice cream for sure.

pecan pie from smittenkitchen

pumpkin cupcakes

It was an impromptu gathering and I happen to have some chocolate chip cookie dough in the freezer but as usual wanted a non-chocolate option.  It was 5:30 and friends were coming at 6:30 – so it had to be fast and easy.  Ina Garten to the rescue.  These were so easy, so yummy, and perfect for a chilly November night.  When asked for a little bite Chrissi said “No Karen you cannot have even one bite!  These are unbelievably good!”  They then argued which was better – the one with maple icing and heath bar crunchies or just plain with chocolate chips.  I happen to like them both – but the iced ones were so pretty and the heath bar added pizazz and fun.  Of course if you are concerned with nut allergies, skip it.  These would also be great with the addition of fresh cranberries.  Yowza – the sour pop of them combined with the sweet icing and crisp crunchies – well, my mouth is watering right now!

pumpkin spice cupcakes (from Ina Garten’s Foolproof Recipes):

1/2 cup vegetable oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 extra large eggs (room temp)
1 cup canned pumpkin puree
1/2 cup sugar
1/2 cup light brown sugar (lightly packed)
chocolate chips if desired

frosting –

1/2 cup coarsely chopped heath bars
6 ounces cream cheese, room temp
3 tablespoons unsalted butter, room temp
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
2 cups confectioners’ sugar
pinch kosher salt

Preheat oven to 350 degrees.  Spray or brush top of a muffin pan (this will prevent tops from sticking) and then line with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

In a larger bowl, whisk together the eggs, pumpkin, sugar, brown sugar, and the vegetable oil.

Add the dry to the wet and mix until just combined.

Add chocolate chips if you like at this point.  And then you can skip the icing.

Scoop the batter into the prepared tins and bake for 20-25 min – until a toothpick comes out just clean.

Cool completely.  Then spread with the icing (below) and top with the chopped heath bars.  Enjoy!

maple frosting –

With the paddle attachment of your mixer (or hand held beaters) – cream the chream cheese, butter, syrup, vanilla and salt on medium speed until very smooth.  Turn the mixer to low – and slowly add the confectioners’ sugar and mix until smooth.

matzoh candy (caramel, salty goodness)

Re-posting this from 2 years ago.  So good!

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years.  I like the idea of a handy treat for those who celebrate.  My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie).  Really good.  Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive.  I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it.  I mentioned that it didn’t look so pretty but they were undeterred.  They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together).  I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too.  You can go really crazy here and have fun.  Serve for your family and friends who happen to celebrate (or not!)  Happy Passover.  Enjoy-

If you have time – find some Maldon sea salt.  It is great – flaky and tasty.  You can order online but pretty certain whole foods sells it.  (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees.  Line a sheet pan with parchment.  (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly.  Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot).  Remove from oven and sprinkle the chocolate over the hot bubbly mixture.  Place in the oven again for about 30-60 seconds more.  (The second time I made this I did not place the chocolate back in the oven.  I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around.  Either way – its a matter of appearance.  I happen to like to see the chocolate chips and chunks.  Sprinkle the toasted nuts over and then the flaky salt.  (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour.  cut or break into pieces.  I happen to like this cold – so I store in the fridge.  The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.

Enjoy-

gingerbread cake

This was good – “addictive” Sylvie said as she and I stood over the pan taking mini chunks with our fingers.  Filled with seasonal spices – this dark and smooth cake is a winner for the holidays.  (I know I’m a little late!)   Very simple and easy to make – this is a good one to bake with the kids.  No mixer – just a 2 bowls and voila – you are done!  You can serve it in the afternoon for a snack, or dress it up in the evening with home made whipped cream and maybe some roasted pears.  Oh, and while it is baking the house will smell divine.  Once Upon a Chef just posted this and it is worth a look and sample.  Enjoy –

gingerbread cake

From Once Upon a Chef – click here for the link and recipe.  The only advice I have is to line the pans with foil, and butter.  Or, parchment paper as it is easier to get the cake out and I get lazy about butter and flour.

matzoh candy again!

I’m re-posting this from a year ago.  Sorry to repeat, but just so good…Happy Passover!

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years.  I like the idea of a handy treat for those who celebrate.  My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie).  Really good.  Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive.  I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it.  I mentioned that it didn’t look so pretty but they were undeterred.  They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together).  I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too.  You can go really crazy here and have fun.  Serve for your family and friends who happen to celebrate (or not!)  Happy Passover.  Enjoy-

If you have time – find some Maldon sea salt.  It is great – flaky and tasty.  You can order online but pretty certain whole foods sells it.  (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees.  Line a sheet pan with parchment.  (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly.  Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot).  Remove from oven and sprinkle the chocolate over the hot bubbly mixture.  Place in the oven again for about 30-60 seconds more.  (The second time I made this I did not place the chocolate back in the oven.  I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around.  Either way – its a matter of appearance.  I happen to like to see the chocolate chips and chunks.  Sprinkle the toasted nuts over and then the flaky salt.  (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour.  cut or break into pieces.  I happen to like this cold – so I store in the fridge.  The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.

Enjoy-

remember the gingerbread pudding cake for this Thanksgiving…

Don’t forget this gooey gingerbread pudding – always a good go to this holiday.  My sis in law Kathy now makes this for us each Thanksgiving…and with great success!!

Other good ideas, gingerbread cookies, apple cake bars, caramel shorties, gingerbread and white choc chunk brownies, banana toffee cake, orange cake, and cranberry apple crisp.  Oh, and of course my last post that is just under this.

There are so many more though…so look through the recipe index and also at the 20 crowd pleasers to date post packed with all time favorites regardless of the season!

Enjoy your holiday!!

matzo granola w/fruits and nuts

My friend Jodi handed me her matzo granola recipe yesterday.  What a treat.  She’s mentioned it over the years, and yesterday she copied it for me in her lovely handwriting and said, “this granola would be perfect for the blog and for Passover…but probably next year since passover is around the corner.”  Well, I didn’t want to wait until next year.  I got to work in the short time I had between school pickup and Andy’s ball game – and it was so easy to pull together.  A cinch.  The granola is addictive (I keep sampling it!), simple, filling and very tasty.  Eat as a snack, on top of ice cream, in your yogurt (so good in Greek yogurt), with milk in the morning, bring to the movies or mix with a few chocolate chips to make a sweet trail (matzo) mix (Sylvie’s idea).  This is great for those who keep Passover — and even those who don’t!  Oh, and perfect for a hostess gift next week.  Enjoy-

Jodi’s matzo farfel granola:

16 oz box of matzo farfel
4 eggs, beaten
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon kosher salt
2 cups chopped nuts (I chopped pecans and mixed in almond slices)
2-4 cups dried fruits (I used chopped dates — so good, tropical dried fruit medley, and another one that had mixed raisins and cherries)

Preheat oven to 300 degrees.  Line a sheet pan with parchment or lightly grease.

Beat the eggs and chop the nuts.

Mix all ingredients in a large bowl — except for the dried fruits

Spread farfel-nut mixture into single layer on sheet-pan.  It will be a lot.  You can probably use 2 sheet pans (switching racks half way through cooking) – and then cooking time will be less.

Bake for 50-65 minutes stir the mixture carefully – kind of fold it in the oven – so that you brown the bottom as well as the top layers of farfel.  Do this a few times throughout cooking.  Break up larger pieces as it cooks as well.

In the end you want it to be slighly golden and crispy.

Remove from oven and let cool.

Add dried fruits — I like my granola sweet (and there is not a lot of sugar in it) so I added 4 cups of dried fruit – but if you like yours less sweet, use less fruit.

Store in airtight container.

Happy Passover –

matzoh candy (caramel, chocolate, sea salt)

Lisi's Kitchen

I’m re-posting this from a year ago.  Sorry to repeat, but just so good…

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years.  I like the idea of a handy treat for those who celebrate.  My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie).  Really good.  Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive.  I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it.  I mentioned that it didn’t look so pretty but they were undeterred.  They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together).  I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too.  You can go really crazy here and have fun.  Serve for your family and friends who happen to celebrate (or not!)  Happy Passover.  Enjoy-

If you have time – find some Maldon sea salt.  It is great – flaky and tasty.  You can order online but pretty certain whole foods sells it.  (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees.  Line a sheet pan with parchment.  (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly.  Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot).  Remove from oven and sprinkle the chocolate over the hot bubbly mixture.  Place in the oven again for about 30-60 seconds more.  (The second time I made this I did not place the chocolate back in the oven.  I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around.  Either way – its a matter of appearance.  I happen to like to see the chocolate chips and chunks.  Sprinkle the toasted nuts over and then the flaky salt.  (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour.  cut or break into pieces.  I happen to like this cold – so I store in the fridge.  The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.

Enjoy-

hamantaschen

I know I’m late.  Too late!  But I did make these festive cookies and figure that you can save the recipe for next year – or make them anytime since they are so yummy.  I cannot stop nibbling.  I’ve never really tried to make or eat hamantaschen.  Always thought they looked dry and unappealing.  But this year I decided to try because many readers asked for a good recipe.  The first two recipes I tried fell and spread and turned into a gooey mess.  This recipe worked – most of the cookies remained folded and pretty – although I did lose a few (you can see them below).  And I’m not sure why.  But Sylvie and I had a lot of fun folding, filling and pinching them.  The dough is a simple cookie dough but it hits the spot.  Fill them with all kinds of jam and you have yourself a truly tasty treat.  I loved loved loved my passion-fruit jam although no one else in my family did.  Too tangy apparently.  They liked the plum cherry best.  Sylvie’s softball team came over today for their first practice and gobbled the whole tray up in less that 3 minutes.  I asked Rob if they liked the cookies and he said he had no idea – that he turned around to have one and they were all gone.  I can only assume good.  Enjoy-

hamantaschen (from Flo Braker’s Baking For All Occasions):

3 cups all purpose flour (13 3/4 oz)
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temp
1 cup sugar
1 large egg
1/2 cup fresh orange juice
1 teaspoon pure vanilla extract
various jams and jellies

Preheat the oven to 350 degrees.  In a small bowl, whisk together the flour, baking powder and salt.  Set aside.

With the paddle attachment of your mixer (or hand held beaters) beat the butter and sugar for a few minutes on medium speed until smooth and creamy.  Scrape down the bowl, and mix again.  Reduce the speed and add the egg and then the orange juice and vanilla.  The mixture may look curdled.  Scrape and mix again.

On the lowest speed, add the flour mixture in 3 additions – and mix until the dough just forms a ball.  You can also remove and finish by hand if necessary.

Divide the dough in half and place one half of the dough on a lightly floured work surface – and lightly flour the top as well.  Roll the dough into about a 13 inch circle, working from the center out.  The dough should be about 1/8 inch thick (or thin!)  With a 3 inch round cutter or the top of a glass or can, cut out circles and place on a parchment lined baking sheet.

Lightly wet the outside of the circle of dough with water.  Gently place about 1 1/2 teaspoons of jam in the center.  Bring the edges on 2 sides of the circle together over the filling, leaving about 1/3rd of the circle open.  Pinch 2 sides together and then fold the open flap inward to meet the 2 edges and pinch all of the edges together firmly.

Repeat with the second half of the dough.  And then repeat with all the scraps.

Bake until golden brown on the bottom – for about 13 -15 minutes.  They will soften in an airtight container and remain somewhat crunchy in a cookie tin.  Both are good!

Enjoy-

Valentine Peeps

So I know, I did Valentine chocolates last year, but last year I didn’t have Valentine Peeps!!  And this year I do, and my family is happy.  As I’ve said before, Peeps and chocolate are ridiculously good.  Seriously one of my favorite confections.  Marshmallows are similar, but there is something special about the sugary texture of the Peep combined  with the snappy chocolate shell that makes music.  Rob loves them with bittersweet chocolate – it cuts the sweetness a bit while the rest of us like them sweet and yummy dipped in milk chocolate.  Actually Andy can go both ways.  I dressed them up with sprinkles and jimmies but they are just as good plain.  If you are up for tempering chocolate, find some Peeps and start the party.  These are perfect to tell those you love that you love them…or like them.  Be sure to treat yourself to one too.  Enjoy –

valentine Peeps:

Go the the Halloween Peeps post to learn how to temper chocolate.  And also be sure to check out the bottom of the Valentine chocolates from last year that shows what happens if you don’t temper it.

Enjoy and happy Valentines day!