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Lynsey Lou's

Enjoying Life One Bite at a Time!

Desserts

DB: Mawa Cake, Bolinhas de Coco, and Masala Biscuits/Cookies

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Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious!

This month for Daring Bakers’ challenge we were encouraged to make not 1 but 2 desserts.  Desserts that were amped up with various spices.  It was manditory for us to make the Mawa cake, but the second dessert was baker’s choice between Bolinhas de Coco or Masala Biscuits/cookies.  I chose the Masala Biscuits. 

This challenge was incredibly fun and educational, as well.  Our host this month is from India so these recipes are fluenced by their cultures and flavors.  I always enjoy learning about and making from food different cultures and regions.  It gives me a glimpse inside their norm.

Mawa Cake
A milk cake flavored with cardamom. 
 

Mawa Cakes are a specialty cake that is the hallmark of Irani cafés in India. The Iranis are Zoroastrians who left Persia/ Iran in the 19th and early 20th centuries to escape persecution of non-Muslims, and settled down and thrived here mostly in the cities of Mumbai, Hyderabad and Pune. They’re most famous in India for their friendly informal cafés/ restaurants that serve the most awesome food. The brun pav or maska pav(kinds of bread) with Irani chai (thick, strong, sweet and milky cardamom flavoured tea), their Shrewsbury biscuits and Mawa cakes are just a few of them. Mawa (also known as Khoya/ Khoa) is made by slowly reducing milk (usually full-fat) until all that remain is a mass of slightly caramelized granular dough-like milk solids. Mawa is used in a wide variety of Indian sweets like Gulab Jamun and Peda, to mention just two. Mawa is pronounced as Maa-vaa; Khoya is pronounced as KhOh-yaa.
In this cake, Mawa lends a rich and a caramelized milky taste to this cake which is slightly dense and reminiscent of a pound cake. Cardamom and cashewnuts are typical of a Mawa Cake, though blanched almonds are also used. Mawa Cakes are also bakes as cupcakes.
The cake is very easy to make and the Mawa is not too difficult. It just requires some time, patience and a lot of stirring!
Source: Aparna

Ingredients:

For the mawa-
4 Cups whole milk

For the cake-
1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup packed crumbled mawa
1 1/4 Cups sugar
3 Large eggs
5-6 Cardamom pods, ground (about 1 1/2 tsp powdered cardamom)
2 Cups cake flour
1 Tsp baking powder
1/4 Tsp salt
1/2 Cup milk
1 Tsp vanilla extracct
Blanched almonds, to garnish

Directions:

For the mawa-
Pour the milk in a heavy bottomed saucepan.  Place over medium heat and bring to a boil, stirring occasionally, ensuring it doesn’t stick to the pan.

Reduce the heat to medium-low and continue cooking until the milk has reduced to about a quarter of its original volume.  This typically takes about an hour to an hour and a half.

Once the milk has reduced to 1/4 of the original quantity, reduce heat to low and continue cooking.  Being sure to stir regularly until the milk takes on a lumpy appearance. 

Once there is no evidence of liquid in the pan remove from heat and transfer to a bowl and allow to cool completely.  Once cooled, cover and refrigerate until ready to use.  When ready to use, remove from the refrigerator and allow to come to room temperature.

For the cake-
Preheat oven to 350.  Sprah an 8 inch springform pan with non-stick cooking spray and line the bottom of the pan.

Place butter, crumbled mawa and sugar in a large boowl and mix on high until combined and light and fluffy, about 3-5 minutes.  Add the eggs, one at a time, and beat until incorporated.  Add the vanilla and milk and and mix.

In a medium bowl sift together the flour, baking powder, cardamom, and salt.  Carefully add to the butter mixture and blend until incorporated. 

Pour the batter into the prepared pan and lightly smooth.  Place the almonds on top of the cake, but do not press into the batter.  Place in a preheated oven and allow to bake until golden brown and set, about 55-60 minutes. 

*If the cake is browning to quickly, cover with aluminum foil about halfway through the baking process.  Remove from oven and allow to cool for about 10 minutes.  Remove the sides of the tin, remove the cake from the base of the tin and allow to cool completely.

Masala Biscuits
Spicy and savory Indian cookies

The word “Masala” means “spice mix” and so Masala Biscuits/ cookies are a savoury and spicy Indian snack that is quite popular in some of the Southern Indian states.
From Aparna

Ingredients:

1 3/4 Cup all purpose flou
2 Tbsp white or brown rice flour
1 Tsp baking powder
1/4 Tsp baking soda
1/2 Tsp salt
1/2 Cup (1 stick) chilled butter, cut into small pieces
3 Green chillies, seeds removed and chopped
3/4 inch piece of ginger, finely grated
1 1/2 Tsp whole peppercorns, coarsly crushed
1 Tbsp granulated sugar
1 1/2 Tbsp finely chopped curry leaves
1 Tbsp finely chopped coriander or cilantro
3-4 Tbsp cold yogurt
1 1/2 Tbsp black sesame seeds
Oil to brush the biscuits

Directions:

Place both flours, salt, baking powder and baking soda in the bowl of a food processor along with the cubed butter.  Place the lid on the food processor and pulse several times until the mixture resembles breadcrumbs.

Add the chopped green chillies, grated ginger, peppercorns, cumin, sugar, chopped curry leaves and coriander and pulse a few times to incorporate. 

Add two tablespoons of yogurt and pulse again.  Add one more tablespoon of yogurt and pulse again, add one more, if needed.  The dough should come together, be moist but not wet. 

Flatten the dough into a disc, wrap in plastic wrap and allow to chill for at least an hour, or overnight. 

When ready to bake, preheat oven to 350.  Line baking trays with parchment paper and lightly spray with non-stick cooking spray.

Dust a clean surface with flour and roll the dough to 1/8 inch thick. Sprinkle the sesame seeds over the dough and lightly press into the dough with the rolling pin.

Using a cookie cutter of your choice, cut the dough and place on prepared baking sheets.  Brush a very thin coat of oil over the tops of the cookies.  Place in a preheated oven and bake for 20-25 minutes, until they are golden brown.  Remove from oven and allow to cool on the pan for 5 minutes, then transfer to cooling racks and allow to cool completely. 




Hello Dolly Bars

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Magic bars. 7-Layer bars. Hello Dollies.  There are many names for this classic dessert.  I think the name varies depending on the region.  No matter what region your from, I think everyone can agree on one thing; these bars are oh. so. good.  These chewy bars are the epitome of vintage desserts and they are still pleasing crowds today.

Hello Dollys have been making a regular in appearance in my life since I can remember.  My MaMaw loved them and her love for these trickled down to my Uncle.  He often tweaked recipes, enjoyed making his own sauces and would adjust seasonings on various other items.  Hello Dollys, however, were one recipe that he left just as it was and enjoyed every single morsel.

But, then again, what’s not to love about vanilla wafer crumbs, chocolate chips, lightly sweetened coconut, pecans and shredded coconut?  I love everything about these bars, and I think there’s plenty of others that agree that these are delish!  Everything about this recipe is so simple but works together so incredibly well together.  You’ve got all the flavor notes along with the textural components which, in my opinion, provides you with the perfect dessert.

This is one of those recipes that’s great to have in your repertoire.  It takes very little time to assemble, there’s no mixing required and you’ve got a pleasing dessert in about 30 minutes.  A few simple steps have you on your way to delicious and tasty dessert.  Melt the butter, stir in the crumbs, pile your goodies on and then top with a heavy dose of condensed milk and bake.  Now that’s really hard to beat.    

Hello Dollys Bars

Ingredients:

8 Tbsp (1 stick) unsalted butter
1 Cup vanilla wafer crumbs
1 Cup pecans, roughly chopped
1 Cup sweetened, shredded coconut
1 Cup chocolate chips
1 Can condensed milk

Directions:

Preheat oven to 350. 

Place butter in an 8×8 baking dish and place in oven, while it’s preheating, and allow the butter to melt.  Once the butter has melted, remove the pan from the oven, add the vanilla wafer crumbs and stir to combine.  Using a fork, or an offset spatula, gently(but firmly) press the crumbs in an even layer across the bottom of the pan. 

Sprinkle half of the pecans over the crust, followed by half of the chocolate chips, and topped off with half of the coconut.  Repeat the layering process with the remaining ingredients then evenly pour the condensed milk over the layers.

Place in the preheated oven and bake for 25-30 minutes.  Allow to cool completely before cutting.

Recipe source: My MaMaw, passed down to my mom

Homemade Oatmeal Cream Pies

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Back to school season is here.  While some schools have already started, other’s are just weeks away.  That means back to school shopping.  New clothes, new shoes, new binders, backpacks, lunch boxes, pens and pencils.  I remember those shopping days all too well.  I was actually excited for those back to school shopping trips.  Call me a dork, but I looked forward to getting a super cool binder, the pretty note pads, and the pens.  Oh, the pens.  I was, and still am, a pen fanatic.  Don’t ask me what it is, but I love pens.  Even walking down the pen isle, I just get excited.  I have to fight the urge to buy pens.  I do.  It’s a sickness I guess.  Yes, I know, dork.

After the shopping is done and the supplies are bought, it’s then time to start school.  More times than not, I was a “brown bag” girl…in my cool new lunch box, of course, and not really a brown bag!  The days of sandwiches, hot pockets, soups in a nifty thermos, and snack cakes.  Brings feelings of nastoligia just thinking about it.

Walking down the snack cake isle in the store brings back those feelings, as well.  When I was younger, I remember riding in the buggy at the grocery store and when we got to the snack cake isle it was magical.  I mean the entire isle just lit up, I heard singing and everything.  Okay, maybe all that didn’t happen but I did enjoy the rides down the snack isle.  It was one sweet treat after another after another, all in one spot.  It was definitely my happy place.  The only thing that made things better is when my mom allowed me to choose a brightly colored box filled with those delectable treats.  Then came the hard part, choosing which box to take home.  Oh, the decisions.  Do I choose the Star Crunch, Oatmeal Cream Pie, Zebra Cakes, or the Caramel Cookie Bars?  Oh the choices!  Oh, the confusion.  Finally, after much debate I would finally make my decision.  Nine times out of ten I would always go the Oatmeal Cream Pies. 

There’s something so magical about opening up that celophane wrapper, that crinkle just lets you know something good is in store.  Then you pull out that moist, chewy oatmeal filled cookie.  Your teeth just sink into it and it’s pure goodness.  As the years have past, I’ve gotten older but I still haven’t lost my love for the good ol’ oatmeal cream pie.  I’m still not opposed to picking up a box at the store from time to time either.  But a few years ago I saw someone had the ingenious idea of making their very own oatmeal cream pies at home.  Now why didn’t I think of that?

I’ve made several batches of homemade oatmeal cream pies and let me just tell you, they are every bit as good as those from Little Debbie.  This homemade version provides you with two thick and fluffy cookies that sandwich a light, creamy marshmallow filling that is out of this world.  You get hints of brown sugar, cinnamon and vanilla in the cookie with those gorgeous flecks of the rolled oats.  This perfectly thick cookie acts as the perfect base to hold that bright white and airy filling.  This will put a smile on anyones face, young or old.  Now if I were to open up my lunch box and find this in there, I’m pretty sure my day would be made!  

Oatmeal Cream Pies

Ingredients:
 
For the cookies-
1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup brown sugar
1 Egg
1 Tsp vanilla
1 1/4 Cups flour
1 1/2 Cups old fashioned oats
1/2 Tsp baking soda
1/2 Tsp salt
1/2 Tsp cinnamon

For the marshmallow filling-
1/2 Cup (1 stick) unsalted butter, room temperature
1 (7oz) container marshmallow creme
3 Cups powdered sugar
1 Tsp vanilla

Directions:

For the cookies-
Preheat oven to 375.  Line a cookie sheet with parchment paper or a silicone baking mat and set aside.

In a large bowl combine flour, oats, baking soda, salt and cinnamon and whisk to combine.  Set aside.

Place butter and brown sugar in a mixing bowl and cream on high until light and fluffy, about 5 minutes.  Once ingredients are mixed add the egg and vanilla and mix to incorporate.  Slowly add the flour mixture to the butter mixture.  Mix until just combined, being sure not to over mix.

Using an ice cream scoop, or a cookie scoop, scoop balls of dough on the prepared pan. (if you do not have a cookie scoop or ice cream scoop, scoop a tablespoon of dough and form into a ball and place on pan) Using the bottom of a glass, or the palm of your hand, gently press the ball of dough to flatten slightly.     

Place in the preheated oven and bake for 6-8 minutes, they should be golden in color.  Remove from oven, allow to cool for 5 minutes on the pan then transfer to a cooling rack and allow to cool completely.

For the filling-
Place butter and marshmallow creme in a mixing bowl and mix on medium-high until creamed.  Slowly add the powdered sugar and vanilla and beat until light and fluffy. 

Match cookies up, making sure they are like in size. 

Add a generous scoop of filling to half of the cookies, then place another cookie on top of the filling.  You’ve just made your very own oatmeal cream pies.

Recipe Source: Baked Bree

DB: Chocolate and Caramel Tart

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In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

And boy was it a big challenge.  There are so many previous challenges that I’ve “bookmarked” in my little noggin that I wanted to re-visit for one reason or another, but to this day still haven’t go back and try them again.  Well, this month we were given that opportunity for the challenge.  Even after all the notes I made and recipes I saved this month was still particularly difficult to figure out what I wanted to make.

After much debate, I ended up settling on a recent challenge.  Not because I had failed or didn’t like the outcome, but because it was fresh on my mind and I had difficulty choosing which particular recipe to make that month.  So this month I decided to revisit the pie challenge and make the chocolate and caramel tart.  That recipe jumped out at me when I saw it initially, but the “Crack Pie” won in the end and I ended up making that recipe for the June challenge.

The Crack Pie was delicious and indeed addicting, but this tart was just as delicious.  This was a tart, rather than a pie and this one involved chocolate whereas the other one did not.  The pastry was perfectly buttery and flaky and baked to perfection.  The filling, oh my, the filling.  A smooth, creamy layer of rich, golden caramel topped by a decadent and rich layer of dark chocolate mousse.  Oh my.  This combination of flavors was absolutely unbeatable.  Each bite was amazing and a little bite of heaven in my mouth.

There were a few different steps, none of which were too difficult, just a matter of waiting for the elements to cool before combining.  But oh, were all these steps worth it.  This tart may look simple but, the simplicity of the looks are made up for by the delicious caramel and chocolate filling.  Top with a dollop of fresh whipped cream and you’ve got a dessert that will please any and everyone.

Chocolate and Caramel Tart

Ingredients:

For the pastry-
1 Large egg yolk
5 Tbsp granulated sugar
 1 3/4 Cups all-purpose flour
pinch salt
9 Tbsp (1 stick + 1 tablespoon) cold butter, diced
3 Tbsp+ 1 Tsp cold water

For the caramel-
7 Tbsp granulated sugar
7 Tbsp heavy cream, heated

For the Chocolate Mousse-
2 Large eggs
7 Tbsp whole milk
1/3 Cup powdered sugar
3/4 Cup + 1Tbsp (13 Tbsp) whole cream
1 Cup + 3 Tbsp dark chocolate, broken into pieces

Directions:

For the pastry-

Preheat oven to 350.

Lightly spray a 9 inch (removable bottom) tart pan with non-stick cooking spray and set aside.

Combine egg yolk and sugar in a small bowl and whisk to combine.  Add one teaspoon of water and whisk until fluffy and pale in color.  Set aside.

On a clean work surface, or in a large bowl, sift together the flour and salt.  Add the diced, cold butter and cut into mixture until combined, the texture to resemble bread crumbs.  Continue the process until the texture resembles sand.
it resembles breadcrumbs. Keep repeating the operation until it has the consistency of sand.

Gather the flour mixture into a mound and make a well in the center.  Pour the egg mixture and remaining water into the prepared well.  Using fingertips, incorporate the wet ingredients into the dry ingredients, mix until just incorporated but do not overwork. 

Gently gather the dough and roll into a ball.  If the mixture stays together then it’s moist enough, if it doesn’t stay together, add more water a little at a time until the mixture stays together.

Using the palm of your hand, gently press the mixture away from you on the clean work surface.  Gather the mixture up and repeat.  This process, similar to kneading, will help develop the gluten.  The ball of dough shouldn’t spring back when pressed.

Lightly flour a clean work surface and roll the dough into a circle that’s about 3 mm thick.  Gently place the dough in the pan and lightly press along bottoms and sides of the pan.  Using a fork, gently prick all over the bottom. 

Place parchment paper over the pie crust and fill with pie weights or dried beans.  Place in oven and bake until set, about 9 minutes.  Remove from the oven and remove pie weights and parchment paper and return to oven for an additional 6 minutes.

Remove from the oven and set aside.  Leave the oven on.   

For the caramel-

Place a heavy-bottom saucepan over low-medium heat and evenly sprinkle sugar across the bottom of the pan.  Stir the sugar until t starts to melt and it starts to become a liquid.  Once about a quarter of the sugar has melted, gently and continuously stir with a wooden spoon until it has developed an amber color.  Do not leave unattended as it will go from amber to burned quickly.

Remove the pan from heat and very carefully and slowly pour the hot cream into the mixture.  During this process stir continuously.  Keep stirring until the bubbling has stopped and the ingredients are well incorporated.  Set aside and allow to cool. 

For the chocolate-

Combine eggs and milk in a medium bowl and whisk to combine.  Add the powdered sugar and whisk to incorporate. 

Place cream in a small saucepan and bring to a boil.  Remove from heat and add the chocolate bits.  Stir the mixture until the chocolate has completely melted and the mixture is smooth.  Set aside and allow mixture to cool for 5 minutes.

Pour the chocolate mixture into the egg mixture and stir gently until smooth and creamy. 

To assemble-

Pour the cooled caramel into the cooked tart shell.

Very carefully, and gently, pour the chocolate mousse over the caramel.

Place the tart in the oven and bake for 30 minutes, or until the filling has set but is still slightly giggly in the center.

Remove from oven and allow to cool completely. 

Chocolate Sheet Cake

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Sheet cake.  It’s comfort food.  It’s one of those recipes that immediately transports me back to my childhood.  The days where my worries consisted of who was going to come over and play, whose house I was going spend the night at, and the days not lasting quite long enough for me to fit all that swimming and playing in.  Now those were the days!  Can I press rewind?  If it were only that easy!

Even though I can’t press the rewind button and go back to the good ol’ days, I can make recipes that bring back all those warm, cozy feelings!  Sheet cake is one of those recipes that is simple.  Basic.  And some would even it’s kind of boring.  It’s definitely not one of the most impressive looking cakes that screams “come to me, I’m pretty, frosted and fancy”, it’s more of a humble cake that sits to the side and whispers “I’m here, come have a bite if you want”.  The whisper is all it needs to have the crowds gather, it is one of the best tasting cakes I’ve ever sunk my teeth into.  It’s also one of the most popular desserts at any “pot luck” or gathering, it’s always the first to disappear.

As much as I love baking cakes that are stacked, filled and embelished, I love making simple, basic cakes that are delicious and big in flavor.  There is just something so comforting and unbeatable about those good ol’ recipes.  This cake is incredibly simple to assemble; no mixer or special equipment needed.  All you need is a sauce pan, bowl and sheet pan.  A few simple steps and you’re on your way to enjoying the best chocolate cake ever.  Another plus about this cake, you don’t have to wait for it to cool before frosting.  You’re acutally supposed to frost it warm, that’s what gives the frosting that perfect texture.  Pour the hot frosting over the hot cake, allow it to set and then the top of the frosting forms an ever-so-slight crisp layer that holds in a layer of fudgy goodness that sticks to your teeth the moment it hits your mouth.  This cake is life changing, I tell ya.

If you can’t wait for the cake to cool completely before you dig in, that’s quite alright.  The only consequence you’ll have is the top won’t be smooth, but who cares about looks when you have something this good?  Not me!  Upon cutting yourself a (large)piece of this cake, be sure to pour youself a giant cup of ice cold milk.  Plop yourself on the couch, get cozy and be transported to the good ol’ days!

Chocolate Sheet Cake

Ingredients:

1 Stick (8Tbsp) unsalted butter
1/2 Cup vegetable or canola oil
1 Cup water
5 Tbsp cocoa powder
2 Eggs
1/2 Cup buttermilk
2 Cups flour
2 Cups sugar
1/2 Tsp salt
1 Tsp baking soda
1 Tsp vanilla

For the frosting-
1 Stick (8 Tbsp) unsalted butter
4 Tbsp cocoa
6 Tbsp pet milk (or regular milk)
1 Tsp vanilla
4 Cups powdered sugar, sifted

Directions:

For the cake-
Preheat oven to 350.

Spray a sheet cake pan (jelly roll pan) with non-stick cooking spray and set aside.

Place butter, oil and water in a sauce pan and place over medium heat.  Bring the mixture to a boil, allowing to boil for 15 seconds and remove from heat.  Set aside.

In a large bowl sift together cocoa powder, flour, salt, and baking soda.  Add sugar and salt and stir to combine. 

In a separate bowl combine eggs, buttermilk and vanilla and whisk together.  Add to the flour mixture and whisk to combine.  Add the butter mixture and whisk until just incorporated, being sure not to over mix.

Pour in the prepared pan, place in oven and bake for 20-25 minutes.

For the frosting-
Place butter, cocoa and milk in a medium sauce pan and place over medium heat.  Bring the mixture to a boil then remove from heat.  Combine butter mixture and powdered sugar and whisk to combine.  Add vanilla and stir to combine.  Pour over hot cake and spread evenly.  Allow to sit for frosting to harden.  Serve.

Recipe source: My mom

Frosted Triple Coconut Brownies

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Lately I’ve been a coconut craving fool.  I don’t know what my deal is, but every single time I think about or see coconut I can’t help myself.  I start scouring my cookbooks, Pinterest boards, and various blogs I follow trying to find a coconut laden recipe to make to quench my ongoing craving. 

In my ongoing quest to fill this coconut craving, I thought why not incorporate the shredded, sweet stuff in some gooey, fudgy chocolate brownies?  Sounds good, right?  I think so!  I wanted a thick, gooey brownie filled with that coconut goodness.  Then I thought, what about a thick, gooey, coconut filled brownie topped with a fluffy, light frosting with more coconut?  And hey, lets top it of with more, both toasted and raw.  Now, that’s what I’m talking about.  Coconut goodness!

These brownies are amazing, and they definitely hit the spot.  The perfect item for all of those chocolate and coconut lovers out there.  Thick, rich and chocolaty and full of coconut.  The frosting is an awesome addition; not too rich or too sweet, but the perfect compliment to the rich, chocolate brownies.  I love the addition of the coconut on every layer, it adds flavor as well as a little different texture.

Speaking of coconut.  Have you tried the coconut M&M’s?  Umm, they are awesome and addicting.  They are my weakness, to say the least.  If I can actually get a bag in my house long enough, I can’t wait to whip up some sweets with these bad boys in them.  Yum!  Anyway, back to the brownies.  These are amazing and will definitely quench that sweet tooth.  If you’re a coconut lover or know a coconut lover, these are the brownies for them!   

Frosted Triple Coconut Brownies

Ingredients:

For the brownies-
3 Oz semisweet chocolate
2 Oz bittersweet chocolate
8 Tbsp (1 stick) unsalted butter, cubed
3 1/2 Tbsp cocoa powder
3 Large eggs
1 1/4 Cups granulated sugar
2 Tsp coconut extract
1/2 Tsp salt
3/4 Cup + 3 1/2 Tbsp all-purpose flour
3/4 Cups chocolate chunks
1/3 Cup shredded, sweetened coconut

For the frosting-
1 Cup milk
5 Tbsp flour
2 Tsps coconut extract
1 Cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar (not powdered sugar)
1/4 Cup + 2 Tbsp shredded, sweetened coconut
1/4 Cup toasted, shredded coconut

Directions:

For the brownies-
Preheat oven to 350.

Line a 9×9 square baking pan with parchment paper. Spray with non-stick cooking spray and set aside.

Place the semisweet, bittersweet, and unsweetened chocolate in a saucepan along with the butter and place over low-medium heat and allow to melt. Be sure to stir constantly to prevent burning. Once the mixture is melted and smooth, add the cocoa powder and whisk to combine. Set aside and allow to cool slightly.

In a large bowl combine eggs, sugar, coconut extract and salt and whisk to combine. While continuously stirring, pour the chocolate mixture into the egg mixture and whisk to combine. Add the flour and stir with a wooden spoon until just combined. Pour in the chocolate chunks and coconut and stir to combine.

Pour the mixture into the prepared pan, and spread evenly. Place in the preheated oven and bake until set, and a toothpick inserted into the center of the pan comes out with a minimal amount of crumbs sticking to it, about 35-45 minutes. Remove cooked brownies from the oven and allow to cool in the pan for 5-10 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely.

Once the brownies are cooled completely, frost and sprinkle with toasted and raw coconut.  Cut into squares and enjoy. Store in an airtight container.

For the frosting-
Place milk and flour in a medium saucepan over medium heat. Whisk continuously until the mixture begins to bubble lightly. Keep mixture over heat, continuing to whisk until mixture thickens. After about 7 minutes the mixture should be finished cooking, it should be the consistency of thick cake batter. Add coconut extract, stir and set aside to cool completely.

Place butter and sugar in a large bowl, using an electric or stand mixer, beat on high until light and fluffy and almost white in color, about 3 minutes. The shugar should be completely incorporated into the butter.

Once the milk mixture has completely cooled, combine it with the butter mixture and beat on high until all ingredients are incorporated, about 1 minute. The texture should resemble whipped cream.  Add 1/4 cup of the shredded coconut and stir to combine.

Recipe source: Brownies-adapted from  Baking Illustrated
                         Frosting- barely adapted from Can You Stay For Dinner
                                        originally from Missy Dew on TastyKitchen

Fruit Dessert Pizza

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During the summer it seems like people are always have gatherings, cookouts, bbq’s and of course going on vacation.  All of these fun, summer events involve food.  Savory foods are always easier to think of, but desserts seem to be a bit more of a challenge.  A lot of people don’t want to stand over a hot stove on a hot day, and others don’t want to take the time to measure, whip and beat the ingredients.  For this reason, it seems like dessert is either done away with or a trustee gallon (or 3) of ice cream is brought out.  While there is absolutely nothing wrong with ice cream, I do like to try to think outside the box to come up with some tasty desserts that are quick and festive.

Once the end of April roles around, summer vacation is on every kids brain, and rightfully so; it’s been a long, hard school year.  Quick and easy meals are definitely the topic of conversation during summer and vacation.  I, personally, love helping with the menu planning and meal preparation while we’re on vacation.  As important as a meal is, I also like to have some sweets on hand, but when you’re in a condo supplies are limited and specialty kitchen tools are most likely out of the picture.  So quick and easy is the name of the game.

Just because the foods are simple, doesn’t mean that they can’t be fun and delicious.  I’ve taken a simple and basic fruit pizza and made it into a fun summer dessert that would be perfect at the beach or poolside.  The beach ball dessert pizza is delicious, sweet and is sure to not weigh you down.  It’s a simple sugar cookie crust, topped with a marshmallow cream cheese sauce and then given a hefty does of fruit toppings that are in sections to replicate a beach ball.  While I love this fun, summer twist this recipe can be made with whatever fruits you have on and are in season.  There is definitely no written rule that says it has to be sectioned off either, scatter various fruits all over the pizza or just stick with a single fruit, the options are endless and your imagination is the limit.  My brain is already racing with other varations that I want to try. 

Fruit Dessert Pizza


Ingredients:

For the crust-
1 recipe for sugar cookie dough, or one tube of refrigerated sugar cookie dough

For the “sauce”-
1 (8oz) block cream cheese, room temperature
3/4 Cup (1 small container) marshmallow cream

Fore the fruit-
1 Heaping cup blueberries
3/4 Cup fresh pineapples, chopped
3/4 Cup strawberries, chopped
1 Kiwi, skin removed and chopped
1 Peach, skin removed and chopped (toss in 1/2 tablespoon of lemon juice to prevent discoloring)
1/4 Cup marshmallows

Directions:

For the crust-
Preheat oven to 350.

Spray a 12 inch round pan with non-stick cooking spray.  Spread the cookie dough in an even layer on the prepared pan.  Place in the preheated oven and bake for 18-24 minutes, until edges begin turn light golden.  Remove the cookie from the oven and allow to cool completely.

For the sauce-
Place cream cheese in a small bowl and beat on medium speed for 30 seconds.  Add the marshmallow cream and beat on medium high until combined, about 45-60 seconds.

To assemble-
Spread the marshmallow cream cheese mixture evenly over the cooled cookie crust. 

To assemble, making it look like a beach ball, first make light indentations with a knife in the marshmallow cream to mark off sections.  Draw a circle close to the top center of the crust, next mark the different sections for the colored portions of the ball.  Next, fill each section with fruit, filling the larger sections with the blueberries and strawberries and fill the center circle with marshmallows.  Serve immediately.

Recipe source: A Lynsey Original

White Chocolate Cheesecake Trifles

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I love being in the kitchen, I believe that is pretty well understood by anyone that knows me.  I love trying to recipes, both sweet and savory.  But I kind of have a weakness for the sweet recipes.  Don’t ask me why.  I mean, I love my sweets but I think I actually love making them more than I do eating them.  Weird, I know.  I just love the process, I love being creative and desserts allow me to have my baking therapy.

While I love the whole baking process, there are times where even I don’t want to be in the kitchen with a 350 degree oven cranked up, like on those days where it’s 105 with heat index that makes it feel like it’s easily 120.  Yeah, those days definitely keep me away from the oven.  So what’s a girl to do when she needs to make something sweet but she doesn’t want to stand over the oven?  How about a “no bake” dessert that’s delicious and can be assembled in a matter of minutes?  Sounds great right?  And no, it’s not too good to be true.

This white chocolate cheesecake trifle fits the bill perfectly.  A buttery, pound cake topped with a light and fluffy white chocolate cheesecake filling with blueberries and strawberries dispursed throughout.  Yup, all that yummy goodness can be made without even pushing a button or turning a nob on your oven.  This is a great dessert; not only because it’s delicious, but also because it literally takes about 5 minutes to assemble. 

I love the idea of making these in individual serving dishes.  It’s fun, it gives everyone their own personal dessert, and it would be great on a dessert table.  Now, if you’re wanting to do this on a larger scale and don’t want to make 15-30 individual trifles you can definitely modify the recipes and make one large trifle, it’s totally up to you. 

This dessert can be made with whatever fruits fit your fancy.  I decided to make it with strawberries and blueberries, it’s a classic combination plus it’s very patriotic.  What better dish to serve at your 4th of July party than a patriotic cheesecake trifle?   

White Chocolate Cheesecake Trifles

Ingredients:

For the cheesecake filling-
1/4 Cup heavy whipping cream
1/4 Cup Philadelphia white chocolate spread

For the trifle
2 Cups pound cake*, cubed
1/4 Cup fresh bluberries
1/4 Cup fresh strawberries, chopped (approximately 2 large berries)

Directions:

For the filling-
Place whipping cream in a medium bowl and beat on high until thickened and peaks begin to form.

Place spread in a separate bowl and beat on high for about 20-30 seconds, until creamy.  Place all but 3 tablespoons of the fresh whipped cream in the bowl with the spread and gently fold to incorporate.  Once the ingreients are combine, beat on medium for 15-20 seconds.

To assemble-
Place half a cup of pound cake cubes in the bottom of each trifle or serving dish.  Top with 1/4 of the filling, following by one tablespoon of blueberries and one tablespoon of strawberries.  Top with half a cup of pound cake cubes, followed by 1/4 more filling, one tablespoon of blueberries and strawberries then top with a spoonful of whipped cream. 

Yields 2 personal size trifles

*Pound cake is a classic option for trifles, but for a twist (and a great option to use up any leftover donuts) substitue donuts for the pound cake.  For indivudial dishes like the ones in the picture, I used 1 donut per dish.  It’s just as delicious as pound cake, but just gives it a little twist!

Recipe source: A Lynsey Original

DB: Crack Pie

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This month’s Daring Bakers’ challenge was all about pies.  Sweet pies.  Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! Smile

You know by now that I love desserts; pies, cookies, tarts, cakes.  You name it, if it’s got sugar, I love it.  I also enjoy making pies.  While I enjoy traditional pies with the traditional pastry crust, I always love trying new pies with various types of crust.  Like a cookie crust, for instance.  When I saw all of our options, I was torn between the crack pie and the chocolate and caramel tart.  After much deliberation, I finally decided on the crack pie. 

I have been eyeing this pie for quite some time and heard wonderful things about it and I’m glad I finally had a reason to make it!  This pie is everything I expected it to me and more.  Slightly salty, crunchy crust and a gooey sweet filling.  It hits all the flavor notes and then some.  This pie is one of those that is gooey and sticks to your teeth, my favorite.  To me, that’s the perfect test of a good dessert…the “stick to your teeht” test.  And this one definitely passese that test.  It’s so rich and sweet, but that is quickly cut by the salty oat crust.  This is the perfect combination of flavors, and its incredibly addictive.  I mean, forget cutting a piece, just get the pie plate and a fork and get comfy on the couch and eat your heart out!  Oh, and don’t forget a big glass of ice cold milk too!   

Crack Pie

Ingredients:

For the Oat Cookie Crust-
9 Tbsp (1 stick plus 1 tablespoon) unsalted butter, room temperature
5 1/2 Tbsp packed brown sugar, divided
2 Tbsp granulated sugar
1 Large egg
3/4 Cup plus 2 Tbsp old fashioned oats
1/2 Cup flour
1/8 Tsp baking powder
1/8 Tsp baking soda
1/4 Tsp salt

For the filling-
3/4 Cup granulated sugar
1/2 Cup packed brown sugar
1 Tbsp nonfat dry milk powder
1/4 Tsp salt
1/2 Cup (1 stick) unsalted butter, melted and cooled
1/4 Cup plus 2 1/2 Tbsp heavy whipping cream
4 Large egg yolks
1 Tsp vanilla
Powdered sugar, for dusting (optional)

Preparation:

For the crust-
Preheat oven to 350.

Line a 9x13x2 inch metal baking pan with parchment paper, spray with non-stick cooking spray and set aside.

In a medium bowl combine oats, flour, baking powder, baking soda and salt and stir to combine.  Set aside.

In a medium bowl combine 6 tablespoons butter, 4 tablespoons brown sugar and 2 tablespoons of granulated sugar.  Using a mixer, beat on high until light and fluffy, being sure to scrape down the sides of the bowl, about 2 minutes.  Add egg and beat until fluffy and incorporated.  Add the oat flour mixture and mix until incorporated.  Pour the oat mixture onto the prepared pan, press mixture evenly on the pan.  Bake until lightly golden, about 17-18 minutes.  Remove from oven and allow to cool completely.

Once the cookie has cooled, crumble the cookie into a large bowl.  Add 3 tablespoons of butter and 1 1/2 tablespoons of brown sugar.  Using your fingertips, rub the mixture until it’s moist enough to stick together.  Transfer the mixture to a 9 inch pie plate.  Press themixture evenly along the bottom and up the sides of the pan.  Place the pie plate on a rimmed baking sheet and set aside.

For the filling-
Combine brown sugar, granulated sugar, milk powder and salt in a medium bowl and whisk to combine.  Add the melted butter and whisk until incorporated.  Next add the cream, egg yolks, and vanilla and whisk to combine.  Pour into the prepared pie crust and place in the preheated oven and bake for 30 minutes.  Reduce oven temperature to 325 and continue baking until the filling is brown and the edges are set, about 20 more minutes.  Remove the cooked pie and allow to cool for 2 hours.  Place in the refrigerator and chill, uncovered, overnight.

Recipe source: Bon Appetit

SRC: Chocolate Macadamia Spread

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Nutella has been and still seems to be all the rage.  I, for one, am a huge fan of nutella; but there are some people out there that just don’t care for it.  Whether it’s the texture, lack of love for hazlenuts or something else, Nutella isn’t everyone’s cup of tea.  So I was so excited to find a new alternative to the ever so popular chocolate hazelnut spread for this months secret recipe club.  

This month for the secret recipe club I was assigned 84th & 3rd, a blog filled with too many drool-worthy recipes to name.  84th & 3rd was founded and continues to be written by JJ; an Aussie who was born and raised in America and now lives in Sydney.  JJ is a lover of all things food, and more so all things chocolate (as am I).  She has a passion for cooking, baking and eating food and loves to experiment and develop new recipes.  Looking through her blog, there is no shortage of delicious recipes.  It’s page after page of one amazing recipe after another, definitely making it a difficult decision process for this month’s exchange.  After looking through her blog for quite some time, I finally decided to make her chocolate macadamia spread.

This spread is just as easy to make as my homemade nutella.  It’s just a matter of combining a few ingredients in the food processor, pulsing and making a smooth and creamy spread.  This spread is absolutely amazing; a rich chocolate flavor accompanied by the taste of those delicious macadamia nuts.  It’s perfect on a spoon right out of the jar, but can also be enjoyed on toast, bread, crepes, with peanut butter on a sandwich or however you desire.  This stuff is definitely addictive, and the perfect option for all of you who wish there was something else other than Nutella.  Now you have an alternative, you can substitute this spread in all those recipes that normally call for Nutella!  So what are you waiting for?  Go make a batch and start a new craze!       

Chocolate Macadamia Spread

Ingredients:

180 Grams raw macadamia nuts, about 1 1/4 Cups
1/4 Tsp sea salt
1/4 Cup cocoa powder
1/4 Cup rice syrup, panela or rapadura sugar

Directions:

Place macadamia nuts, salt and sugar in a food processor and pulse several times until smooth. 

Add cocoa powder, stir gently and then pulse in food processor to incorporate.

Place in an airtight container and store int he refrigerator.

Recipe source: 84th & 3rd

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