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 –

 

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.

 

 

vanilla wafers

LOVE these little gems.  Who knew that a vanilla wafer cookie could be so yummy.  Crisp, vanilla-y and so addictive you will likely need to double the recipe.  (Luckily I did.)   I must admit that my kids looked uninterested when they saw them on the counter – but as soon as they tasted them (I had to make them!), they said, yup, really good cookie!  And yes mom, blogworthy.  Andy asked if I could make them for his class at school 🙂  Eat these alone or mix with ice cream (per my usual), or make little ice cream sandwiches filled with different kinds of ice cream.  Perfect for the upcoming holidays.  You can also grind and make into a tasty buttery pie/tart crust to fill.   Enjoy –

By the way, I love Lauren Chattman’s book.  It is filled with super fun and easy recipes that you can whip up easily.  I don’t know her — so know that I’m not pushing a purchase…but just thought I’d mention.

homemade vanilla wafers (from Mom’s Big Book of Baking by Lauren Chattman):

3/4 cup all purpose flour
1/2 cup cake flour (not self rising)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 large egg plus 2 large egg yolks (save the whites for meringues)
2 tablespoons pure vanilla extract (a lot I know!)

Preheat the oven to 400 degrees.

Whisk together the 2 types of flour, baking powder and salt.

With the paddle attachment of your mixer, cream the butter and sugar together on medium speed until light and fluffy.  about 3-5 minutes.  Scrape down bowl, and mix again to incorporate.

Add the whole egg,  yolks and the vanilla and beat until nice and smooth.

Remove from mixer and fold in dry ingredients until just combined.

Place the bowl in the fridge for at least 20 minutes (you can also let it sit overnight – or whenever you want to bake off)

Drop batter by rounded teaspoonfuls onto parchment lined cookie sheets.

Bake until the edges have browned and the tops of the cookie are set 6-10 minutes (and maybe longer if you are filling your oven with more than one rack at a time.  Just keep checking.

Enjoy!

cookie do roll up and freeze

You don’t have to bake all your cookies at once.  Bake some fresh and then freeze or refrigerate the dough for another day (or month!)

Just take a piece of Stretch-tite (or any wrap) and spoon the dough into a long log.  Fold the plastic wrap over, then roll it up and you are set for slice and bake.

Another photo and more directions and thoughts are at the bottom of this post.

 

choc espresso brownies (one bowl)

You have seen these before but with so many people turned off by white chocolate (although I’m serious when I say good quality white chocolate is delicious) I decided to make these with my semi-sweet super chips.  (Any semi sweet chips will do.)  And yummy yum yum.  Judy, Rob and I loved them.  (Although I still prefer my white chunk!)

FYI – good quality white chocolate is actually a bit more golden in color.  Very white white chocolate is probably not the best.

Here is the original treat – and you can substitute your own chocolate colored chocolate!

one bowl chocolate espresso white chocolate brownies

 

 

cakey brownies

My “favorite fudge” brownies are great.  So great – they are, not bragging, but just the truth.  In ice cream still great but later, in bed, I’m not thrilled.  Too rich.  So when Melissa decided to make a sundae bar for New Years – I decided it was time to find a cakey brownie suitable as a mix-in.  I scoured my books and like many a time before found myself drawn to Alice Medrich.  Her cakey brownies are perfection.  Chocolately and so good with that crumbly top that I can’t really get with fudgy brownies.  I added chocolate chips since I love that texture – and nuts would also be great.  Rob really liked them and he doesn’t eat ice cream so alone he thought delicious and def blog worthy.  Andy and Sylvie agreed.  I don’t think Greg tried them since he is slowly not eating any sweets 🙁  I will make these even without ice cream.  A nice change and so easy!

cakey brownies (from Chewy Gooey Crispy Crunchy Melt In Your Mouth Cookies by Alice Medrich):

2/3 cup flour (3 ounces)
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate (good quality is best)
2 ounces bittersweet chocolate
10 tablespoons (1 and 1/4 stick) unsalted butter
1 1/4 cup sugar
1 teaspoon vanilla extract (not imitation)
3 large eggs (pull to room temp if you remember)
1 cup (3.5 ounces) walnuts, pecans, or other nuts (optional)
chocolate chips, semi sweet (optional)

Preheat the oven to 325 degrees and place oven rack on lower third of oven.

Line and 8×8 inch pan with foil or parchment so that there is overhang.  See photo:

.cran-parch-w-hands

In a small bowl whisk together the flour, baking powder and salt.

Place the chocolates and butter in a heatproof bowl and place over a pot of barely simmering water.   Heat (do not cook) and remove when melted stirring here and there.

Remove bowl from water.

Place sugar, vanilla and eggs, and beat with mixer on medium high for about two minutes.  Gently fold the chocolate into the egg mixture.

Stir in the flour mixture until just blended and stir in nuts or chips if using.

Bake for 35-40 m (but check often and before – always remember that ovens vary)  Remove when a toothpick comes out JUST clean.

Let cool.  Remove from pan by lifting the foil or parchment.  Cut and serve and enjoy –

 

 

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.

chocolate ice cream milkshake

So Greg had his appendix taken out!  He didn’t eat 2 days prior to the surgery and the day after.  Already lean, I was willing to make anything for him.  Chocolate ice cream milkshake was what he wanted so off I went to find a good recipe.  This was delicious.  I actually haven’t made a milk shake before – so I have nothing to compare it to – save for the milkshakes at the diner – and they are good, but not too chocolatey.  Greg loved, Chris and Andy did too.  Chocolatey and “real” tasting were the comments.  I should mention that Greg specifically asked for premium ice cream — Greater’s Ice Cream actually.  So I put chocolate chocolate chip in and it created little specs of blended chocolate which also added to the quality of the shake.  It is not necessary – but do know that your shake will only be as good as the ice cream you put in!

chocolate ice cream milk shake (slightly adapted from food.com)

4 cups milk, cold (I used low fat milk, although full fat would have been better I bet!)
4 cups chocolate ice cream (premium if you can, choc choc chip also good as mentioned above)
1.5 teaspoon cocoa powder
2 teaspoons sugar
1/8 teaspoon kosher salt
2 teaspoons hot chocolate powder
1 cup chocolate syrup, divided (optional – and home made sauce would have been better, but I didn’t have time)

Blend milk, ice cream, chocolate powder, sugar, salt, cocoa powder in a blender.  Process until smooth.

Pour a little chocolate syrup into the bottom and sides of each glass.

Divide mixture among glasses.cover bottom and drizzling syrup in a spiral pattern inside of each glass.

Pour ice cream mixture into each glass

Swirl some chocolate syrup over each serving and serve cold.

Enjoy –

pumpkin-banana bread (healthier)

This is good – a great seasonal bread and another alternative when you have some browning bananas hanging out on your counter.  When I read this recipe I thought I finally found something Greg would happily eat in the morning before school.  I made several different loaves – some with semisweet chocolate, some with milk, and some with white and pecans.  I thought white would be right up Greg’s alley and well, it was – except that he said, “the bread is too sweet and you know I don’t like nuts and oh, that ginger is strong.”  Rob, Sylvie, Andy and I also thought too sweet – esp the ones with milk and white chocolate but we really liked everything else.  And we all mangaged to eat it.  So back to the recipe I went – again, primarily to feed my lean son and added only half of the brown sugar and none of the white sugar and I skipped some of the spices that seemed to offend his ridiculously delicate senses.  I took out the pecans and well, he liked it!   A lot.  But just “not for breakfast!”  Oye.  Oh well… I liked it too – it is a great snacking cake and I would def add nuts if your family likes them.  I like the sweetness of milk and white (high quality!!) chips – but I do have that serious sweet tooth.  Rob of course like the semi sweet and would have preferred bittersweet. Play around with it – I’m thinking cranberries or dried cherries too.

Enjoy –

pumpkin-banana bread (original recipe from Sara-Jane bedwell  and here is the link.

2 mashed ripe bananas
1 cup pumpkin puree
1/4 cup canola oil
2 eggs
2 cups whole wheat pastry flour (or 1 cup all purpose, one cup whole wheat flour)
1/2 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt plus a pinch (kosher if you have)
1/2 cup brown sugar
1 tsp cinnamon (feel free to add some ginger and a little bit of nutmeg)
chocolate chips to your taste
pecans too if desired
Preheat oven to 350 degrees F.
Spray or butter an 8 1/2 X 4 1/2-inch loaf pan (or 4 mini loaf pans, or mini/reg muffin tins).
Mix together the mashed banana, pumpkin puree, oil, and eggs in a large bowl.  Or beat with an electric mixer with the paddle attachment (beat up the bananas first).
Whisk together flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into loaf pan and bake until done (toothpick comes out just clean)
My mini muffins took 18 minutes and my mini loaves took 33.  If using just one loaf pan I imagine you should check after 45 m – but will likely take close to an hour.  Just keep checking.
Hope you like!