Desserts

Serendipity Deluxe Bars

October 7, 2011 by Lynsey Leave a Comment

Tucker is still as in love with the mixer today as he was a year ago. When he hears the mixer turn on it is only a matter of seconds before he’s by my side helping me scoop, pour and mix. Now, he also knows, that whatever comes out of the mixer is something delicious and most of the time it’s sweet and he can’t wait to take a bite. He, now, is under the assumption that anything that is stored in a Tupperware container is a cupcake. The way he says it, however, is incredibly cute and very southern…”cup-caaaaake”! And of course, whenever he sees the container, he points to it, says cupcake and insists on having at least 1 bite, if not the entire thing immediately. It is needless to say that he is not a snob of whatever may come out of that container, even if it’s not a cupcake. Maybe to him cupcakes equal something sweet and delicious?

I made these bars, or cupcakes as Tucker would call them, the other day and they were absolutely delicious. When I saw the picture of them, I immediately knew I HAD TO MAKE THEM…and now, not later! There are so many different flavors and textures that make up these bars and when combined, it makes for a little slice of heaven. The buttery sweetness of the crust, topped by the chocolate fudginess in the truffle filling, and completed by the rich caramel topping with crunch added by the pecans. These have to be one of the best bars I’ve ever made. They are rich, decadent and filling and the perfect way to end a meal or a great mid-afternoon snack. What could make this better? Hardly anything except enjoying them with a glass of ice cold milk or a hot cup of coffee. Whether you need a dessert to take somewhere or you are just itching to make something sweet these are perfect for your need. What’s even better? All the ingredients in these bars are staples; you don’t even have to go to the store before you make these! That’s awesome…or incredibly dangerous:)! Either way…you have to make these.

Serendipity Deluxe Bars

Ingredients:

Crust-

1 Cup (2 sticks) cold butter, cubed
2 Cups all-purpose flour
1/2 Cup sugar
1/4 Tsp salt

Truffle filling-

1 Cup corn syrup
1 1/4 Cups semi-sweet chocolate chips
1 Cup sugar
4 Eggs
1 Tsp vanilla

Caramel crunch topping-

1/4 Cup corn syrup
3/4 Cup brown sugar, packed
1 Cup oats
1/2 Cup pecans, coarsley chopped
3/4 Cup (6 oz) butter, melted

Directions:

Preheat oven to 350.

Line 9×13 pan with foil, then grease the foil and set aside.

For the crust-

Place the butter, flour, sugar and salt in a food processor and pulse until coarse crumbs begin to form. Pour the crumb mixture into the prepared pan and press the crumbs into an even layer. Bake for 18-20 minutes, or until edges are lightly browned.

For the filling-

While the crust is baking, prepare the filling by placing the corn syrup and chocolate chips in a microwave safe bowl. Place the bowl in the microwave and heat the ingredients until the chocolate is melted, be sure to stir the mixture every 15-30 seconds to ensure the chocolate does not burn. Let the mixture cool slightly, add the remaining ingredients and whisk to combine. Pour over the hot crust and spread into an even layer. Bake for 27-30 minutes, until the edges are slightly firm and the middle is very slightly jiggly.

For the caramel crunch topping-

Meanwhile, place the corn syrup, brown sugar, oats, pecans and melted butter in a medium bowl and stir together to incorporate.

Let the filling and crust cool for 10 minutes, after removing from oven, then spoon the caramel crunch layer over the filling and spread evenly. Return to the oven for an additional 25-30 minutes, until the bars are just set.

Let cool in the pan for 5-10 minutes. Remove the bars from the pan and allow to cool completely before cutting. Store in an airtight container.

Recipe source: seen on Baking Blonde, originally from A Passion for Baking

Chewy Frosted Sugar Cookies

September 28, 2011 by Lynsey Leave a Comment

So, you know those brightly frosted cookies that are right by the door or at the front of the bakery section of your grocery store? You know, the ones with the perfect amount of frosting and bright sprinkles that are packaged and and just calling your name to take them home? I believe you all know what I’m talking about, right? Right! Okay, so now that we are all on the same page I’ll get to the point. I believe that at some point in time everyone has caved and bought a package of those delicious looking cookies and indulged themselves with a glass of ice cold milk and one, two…or maybe even more (we’re not judging here) of those delicious cookies. I know I have and I enjoy every bite every time I have one.

Well, it’s occured to me on several occasions that I should attempt to make these at home. I have also been asked on various occasions to make these for one thing or another. While I always jump at the opportunity to grant people’s request and get in the kitchen and bake, this is one of those cookies that I wanted to be perfect before sharing with others. I’ve come across several knock-off recipes but none have impressed me enough to make again, let alone share with others. Finally, I’ve come across the perfect recipe that tastes incredible, and should I dare say they are even better than those pretty, bright ones at the grocery store.

By topping them with various colors and sprinkles, it makes them easily customized for any party, event or holiday. They are very easy to make and one of the best parts is they include basic ingredients that are staples in most pantries, so the ingredients are always on hand. This just creates one problem! I now have the perfect recipe, that I keep on hand, and I can make them any time I crave them and indulge in a couple (or a batch!) anytime I desire!

Chewy Frosted Sugar Cookies

Ingredients:

For the cookies-

4 1/2 Cups all-purpose flour
4 Tsp baking powder
1/2 Tsp salt
1 1/2 Cups (3 sticks) unsalted butter, room temperature
1 1/2 Cups sugar
4 Large eggs
4 1/2 Tsp pure vanilla extract

For the frosting-

5 Cups powdered sugar, sifted
1/3 Cup (5 1/3 Tbsp) unsalted butter, melted
1 Tbsp vanilla
7-8 Tbsp milk (plus more if needed)
Food coloring (optional)
Sprinkles (optional)

Directions:

Preheat oven to 350.

Line a baking sheets with parchment paper or silicon baking mats.

In a medium bowl combine the flour, baking powder and salt and whisk to blend ingredients. Place butter and sugar in a bowl of an electric mixer and beat the two ingredients together on medium-high until they are combined and lighty and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Turn the mixer to low and slowly add the flour mixture, mixing until just incorporated. Cover the dough and chill for 1 hour.

When ready to make the cookies; scoop a scant* quarter of a cup of dough, roll into a ball and place on prepared baking sheet. Repeat with the remaining dough, place dough at least 2-3 inches apart.

Place the cookies in the oven and bake for 10-12 minutes, until just set. (Do not overbake. The edges should be very lightly brown in color, if browned at all!) Transfer to a wire cooling rack and allow to cool completely.

*Scant-just less than. Do not pack or fill the measuring cup to the top.

For the frosting-

Place the confectioners sugar in a medium bowl. Add the melted butter, vanilla and milk and whisk until smooth. Whisk in additional milk as needed, 1 teaspoon at a time, until desired consistency is achieved. Tint with food coloring as desired.

To frost, use an ofset spatula or spoon to spread the frosting onto the cooled cookies. (If the frosting begins to thicken while your decorating the cookies, add a little bit of milk at a time.) Top with sprinkles, if desired. Store in an airtight container.

*I found it easier to frost a few cookies and then top with sprinkles. The sprinkles stick to the cookies better if they are added as soon as the cookies are frosted.
Recipe Source: adapted from Hostess with the mostess

Italian Cream Cake Cupcakes

September 22, 2011 by Lynsey 3 Comments

Italian cream cake is one of the quintessential classic cakes. When I think of classic cakes that have been around for years and recipes that have been passed from generation to generation there are a few that come to mind and this is definitely one of them. I know this cake has been a staple and family favorite in my family for as long as I can remember. It’s classic, simple, elegant and delicious. What more could you want in a dessert? Nothing!

I love trying new recipes, but sometimes I get lost in the hype of all these new and popular recipes and I forget about the classics. This is one of those cakes that has gotten pushed to the back of my recipe file; although not forgotten but overlooked for quite some time. I was so glad when I had somebody request this cake for their birthday. The words no sooner left their mouth before I was craving one of these cakes. Over the past few months I’ve made numerous Italian Cream Cakes, and I’ve even been able to enjoy a piece or two along the way. I had actually forgotten just how good this cake was. It’s delicious and so perfectly moist. It’s soft, fluffy, crunchy from the pecans and topped with a perfectly creamy frosting. Each bite is a little taste of heaven that brings back so many memories from my childhood. For a time this recipe was pushed to the back of the archives, but not anymore. This is one that remains a classic but is at the front of my collection and just waiting to be made again.

Italian Cream Cake Cupcakes

Ingredients:

For the cake-

1 Stick butter
1/2 Cup vegetable oil
2 Cups sugar
5 Eggs separated
2 Cups sifted all-purpose flour
1 Tsp baking soda
1 Cup buttermilk
1 1/2-2 Cups shredded coconut, plus additional for garnish
1 1/2 Tsp vanilla extract
1 Cup pecans, toasted and finely chopped

For the frosting-

8 Ounces cream cheese
2 Sticks butter
1 Tsp vanilla extract
1 Box (16 oz) confectioners sugar
1 Tsp Buttermilk

Directions:

Preheat oven to 350.

Place cupcake liners in pan and set aside.

Beat eggwhites in a small bowl until stiff and set aside.

Cream butter and oil with sugar and vanilla, using mixer on “high” setting. Add the egg yolks to the butter, sugar, oil mixture and beat until fluffy.

In separate bowl, combine dry ingredients. Add the dry ingredients to the sugar and butter mixture, alternating with buttermilk, about 1/2 cup at a time.

Stir in pecans and coconut. Gently fold eggwhites into the batter, turning spoon in a fugure-8 pattern.

Spoon the batter into the prepared cupcake pans. Bake for 18-20 minutes, until cupcakes are golden in color and springy to touch. Remove from oven and place on cooling racks and allow to cool completely.

For the frosting-

Place the cream cheese and butter in the bowl of a stand mixer and turn mixer on medium to combine the two. Once ingredients are incorporated add the powdered sugar, 1 cup at a time, until combined. Add the vanilla and buttermilk and mix.
*if the frosting is too runny add more powdered sugar. If it is too stiff add a little more buttermilk.

Place the frosting in a piping bag fitted with a decorative and pipe cupcakes as desired.
*For this particular cupcake, I spread the frosting on with a offset spatula and then rolled in coconut.

Recipe Source: Slightly adapted from the Red Bird Cafe (I can no longer find the link for this recipe)

Peanut Butter Reeses Pie, A Pie For Mikey

August 13, 2011 by Lynsey Leave a Comment

What are you grateful for? Have you thought about that lately? As our life goes on day after day, it is easy for us to overlook the little things and take so many things for granted. It is unfortunate that it sometimes takes a great loss for us to stop, reflect, and appreciate everything in our lives, both big and little. So, right now, I ask you to stop whatever you are doing to take a moment to think about your life and what you are grateful for.

Here are a few things that come to mind immediately when I think about what I am grateful for today:

*My family and loved ones
*Memories that don’t fade
*Comfort and compassion…of strangers
*The safety and comfort of home

I know this post isn’t like most of my posts. Today, this is a special post to honor the memory of a man, husband and father (whom I never had the pleasure of knowing), Mikey Perillo. Mikey was the husband of a food blogger, editor, and mother of two, Jennifer Perillo. Mikey Perillo left this world, suddenly, last Sunday after collapsing from a heart attack. He was taken from this world so quickly; there was no time for goodbyes, hugs, kisses or I love you’s. In the blink of an eye he was gone.

Although I don’t personally know the Perillo’s my heart breaks for Jennifer and her two girls. Her two girls loved their daddy and thought he hung the moon; and now there will be no more laughs, hugs, or dances because he was taken from them in an instant. I pray for Jennifer that she can not only find the strength to cope with this great loss, but to be a comfort and source of strength for her two young girls who are struggling to cope and understand this great loss.

This unfortunate loss comes as a reminder to not take anything or any day for granted. Each day is a gift that is full of opportunities, and that will be filled with the memories that we make. Be grateful for your loved ones, for each day we are given with all of our friends and family and for all of the opportunities that we are given. Don’t take a thing, not even a second for granted, because there is no guarante there will be a tomorrow.

I say all that to say this. Live each day to it’s fullest. Don’t put things off until tomorrow that can be done today. Be sure to tell your loved ones how much you love them and tell them as often as you can. Cherish every day, hour and second; and make as many memories as possible.

Now I’m sure you’re asking yourself “what does all this have to do with pie?” It has everything to do with pie. Although Jennifer has had a lot on her mind, she has posted on her blog a couple of times over the past few days to honor the memory of her husband. Her latest post had a request:
“For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”

So to help Jennifer’s healing process the blogasphere has pulled together and flooded the internet with peanut butter pies today. It’s amazing how people who don’t know each other, but have a common tie, will pull together to support one of their fellow bloggers in a time of saddness or need. So in honor of Mikey, here is a Peanut Butter Reeses Pie.

Peanut Butter Reeses Pie

Ingredients:

1 Pie crust, baked and cooled

1 1/2 Cups (1 lb) creamy peanut butter
1 Cup heavy whipping cream
1 (14oz) can sweetend, condensed milk
1 (8oz) package cream cheese, room temperature
1 package mini Reeses cups

Directions:

Place cream in a bowl of a stand mixer. Fit mixer with a whisk attachment and turn mixer on high and beat cream until fluffy and peaks form. Set aside.

In a separate bowl, combine the peanut butter and cream cheese and whisk on high until light and fluffy, about 2-3 minutes. Add the condensed milk and whisk together on medium until well combined.

Fold 1/3 of the whipped cream into the peanut butter mixture, until combined. Lastly, fold the remaining whipped cream into the peanut butter, but do not over mix.

Line the bottom of the pie crust with the mini Reeses cup, forming a solid layer. Pour the peanut butter filling into the prepared pie shell. Place the pie in the refrigerator and chill for at least 2 hours before serving.

Serve as is, with drizzled chocolate and/or peanut butter, and/or whipped cream.

Recipe source: Lynsey original

Grilled Peaches With Cream

August 10, 2011 by Lynsey Leave a Comment

What comes to mind when you think of summer? For me it’s light, fresh foods; strawberries, peaches, tomatoes, corn on the cob, and the list goes on and on. Summer is the time to relax, enjoy the fresh fruits and veggies from the garden and fire up the grills for all of those wonderful summber bbq’s. As much as I love fall and all the foods that go with it; I can never wait for summer to roll around. While summer is should be winding down; it’s still hot as ever, our garden is still producing goodies, and the grill is still being fired up.

We have been using our grill quite a bit this summer along with grilling the normal summer foods, I’ve also been trying a few new foods on the grill. I have had a blast experimenting with new recipes and I still have some more I want to try before summer comes to an end. (Let’s enjoy it while we can because when winter gets here we’ll be wishing it was summer all over again!)

I have always seen people make grilled fruits and grilled desserts but I’ve never attempted them. I guess I’ve always been a little intimidated by grilling different things, other than meats, on the grill because some of the other foods are so fragile. I do, however, love the taste of grilled fruits (especially pineapple) so I decided to overcome my fear and attempt to grill fruit. When I came across this recipe for grilled peaches and cream, it looked delicious and yet simple enough for me to attempt and not get overwhelmed. When trying new techniques (or basic techniques using new foods), I like to start out small and simple and then move on to the bigger things. These peaches were the perfect “starter” recipe for me to start grilling fruit. These were incredibly simple to prepare, not a lot of ingredients and simply delicious.

I love the taste of these peaches. They are packed full of flavor. They are sweet, juicy, and smokey all at the same time. The peaches themselves are devine; but after topping them with fresh whipped cream and honey…can I just say WOW? These are incredible. These are the perfect way to end a summer meal; they are sweet and enough to quench your sweet craving yet light enough so you’re not weighed down after a meal. You definitely won’t be able to get enough, and you’ll literally be licking the plate to make sure you have consumed every last drop of juice, honey and whipped cream! My mouth is watering as we speak…and I can’t wait for more.

Grilled Peaches and Cream

Ingredients:

4 Firm fresh peaches, halved, pits removed

1/2 Stick unsalted butter, melted
2 Tbsp dark brown sugar
1/2 Cup heavy whipping cream
1/2 Tsp vanilla extract
1 1/2 Tbsp honey

Directions:

Preheat grill to medium high.

Combine melted butter and brown sugar in a small bowl. Dip the cut side of each peach into butter mixture then place on the grill. Grill over direct medium for 2-3 minutes on each side. Remove to a plate to cool slightly.

While peaches are cooling, combine heavy cream, vanilla, and honey in the bowl of a stand mixer with whisk attachment. Beat, gradually increasing speed, until soft to stiff peaks form. Spoon over warm peaches, drizzle with extra honey, and serve immediately.

Recipe Source: Peace, Love and French Fries, featured on The Novice Chef

Roasted Strawberry Lemon Ice Cream

July 19, 2011 by Lynsey 1 Comment

I scream, you scream we all scream for ice cream!

It’s national ice cream month and what better way to celebrate than with homemade ice cream. I love making ice cream, the more I make it the more I love it! Although I have never met an ice cream flavor I don’t like, I love making it because you have total control over the ingredients and flavors. What could be better? Another plus about making your own ice cream is you can make smaller batches of ice cream, this way you can go through each batch faster than the huge store bought cartons and try make more flavors to try!

I love strawberries and I love lemons, and the combination of the two are incredible! When I saw the recipe for this ice cream it moved to the top of my list. I love roasting vegetables and love the flavor of the roasted vegetables but I have never thought of roasting fruits. I’m not sure why it’s never crossed my mind but when I saw that this recipe called for roasted strawberries I was intrigued. Roasting these strawberries in the sugar mixture only helped to intensify their sweetness. I tested a strawberry, or two or three, when I took them from the oven and they were delicious! I could have eated the entire batch of roasted berries but I knew I had to stop so I could make this delicious ice cream! I’m so glad I refrained from eating the entire batch because this ice cream was fabulous. It was light and creamy, yet refreshing at the same time because of the bright fruit flavors. The flavor of lemon really came through, and while it was delicious, next time I will use more of the strawberry puree to get a little more strawberry flavor. This is the perfect dessert for these hot summer days we are encountering and the perfect way to end any meal.

Roasted Strawberry Lemon Ice Cream

Ingredients:

Roasted Strawberries-

1 Pint strawberries, hulled and sliced
1 Cup sugar
3 Tbsp fresh lemon juice
1 Tsp lemon zest

Ice Cream Base-

1½ Cups whole milk
2 Tbsp cornstarch
4 Tbsp cream cheese, softened
1 Tsp fine sea salt
1¼ Cups heavy cream
1 Cup sugar
2 Tbsp light corn syrup
¼ Cup buttermilk
Zest of 1 lemon
4 Tbsp lemon juice

Directions:

For the strawberries-

Preheat the oven to 375.

Combine the strawberries with the sugar in an 8 inch square glass baking dish. Roast until just soft, about 8 minutes. Let cool slightly. Puree the berries, lemon zest and lemon juice in a food processor. Measure ½ cup of the pureed berries; refrigerate the rest.***

***I will use a cup or more of the puree next time
For the ice cream-

Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
In a 4 quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup and bring to a boil over for 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to a boil cook until slightly thickened,about 1 minute. Remove from heat.
Gradually add the hot-milk mixture to the cream cheese, whisking until smooth. Add the reserved ½ cup strawberry puree, lemon juice, lemon zest and the buttermilk and blend well. Pour the mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister of an ice cream maker and spin until thick and creamy.

Pour into a well sealed container and place in the freezer.

Recipe Source: Adapted from Eggshells Kitchen Company

Congo Bars…and the Penzey’s Giveaway Winner!

July 11, 2011 by Lynsey Leave a Comment

I am always scouring the internet, cookbooks, magazines and so on for recipes of all kinds. Desserts, however, are my weakness. I have tons of recipes marked and saved to make but I must say my dessert “to makes” way outnumber all of the others. There is just something about sweets, they are my weakness and I look for any excuse to try out one of my many saved recipes. One of the latest recipes I came across were for these Congo Bars from the curvy carrot, when I saw these they moved to the top of my list of things to make. They include all of the flavors I love, but I mean how could you go wrong with butter, sugar, and chocolate? Who doesn’t love all of those things, and they just get even better when they are put together!

I love all things sweet, but bars are kind of becoming an addiction of mine. I don’t know what it is about them, but I just LOVE everything about dessert bars. Bars are increadibly easy to make and a great alternative to cookies; it’s basically the same concept but a lot less time consuming. These congo bars are absolutely delicious and can be enjoyed warm out of the oven and are just as good a day or two later. As with all of my cookies and bars, if they aren’t fresh from the oven, I pop them in the microwave for a few seconds before eating. These are a great treat, easy to put together and all the ingredients are staples in my pantry. Desserts are great, but sometimes they become that much better when you don’t have to make a trip to the store before making. Make these bars to quench your next sweet craving!

And now for the Penzey’s giveaway winner! Congratulations to Lindsey of Lindsey’s Kitchen , comment number 11, you are the winner of a $15.00 giftcard from Penzey’s!

Congo Bars

Ingredients:

1 1/2 Cups all-purpose flour
1 Tsp baking powder
1/2 Tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 Cups packed light brown sugar
2 Large eggs
1 1/2 Tsp vanilla extract
1 Cup semi-sweet chocolate chips, divided
1 Cup white choclate chips, divided
1 1/2 Cups shredded unsweetend coconut, toasted plus additional for topping the bars
1 1/2 Tbsp sweetened coconut
1 Cup almonds, toasted and coarsley chopped (I used walnuts since I didn’t have almonds on hand…can’t wait to make them with almonds next!)

Directions:

Preheat oven to 350.

Line a 9×13 pan with 1-2 pieces foil, spray with cooking spray and set aside.

In a medium bowl, mix together flour, baking powder and salt and set aside.

Fit the mixer with the paddle attachment. Put both the melted butter and brown sugar in the bowl and mix until combined.

Add the eggs and vanilla and mix on medium-low speed until ingredients combined completely.

Remove the bowl from the stand, add the flour mixture and fold in by hand. Add 1/2 cup of the semi-sweet, 1/2 cup of the white chocolate chips and 1 tablespoon of the toasted coconut and stir together.

Pour the batter into the prepared pan and spread evenly.

Bake for 22-25 minutes. (Until the top begins to crack and the bars feel firm to touch) The cooking time may need to be increased to achieve desired wellness.

Remove the bars from the oven and garnish with the remaining white and semi-sweet chips as well as the unsweetened and sweetened coconut. Remove from pan and cool on wire rack. Once they are completely cooled, cut the bars (12 bars) and store in an air-tight container.

Recipe source: The Curvy Carrot, originally from Baking Illustrated

Frosting For The Cause, Chocolate Bourbon Pecan Pie

July 6, 2011 by Lynsey Leave a Comment

In March, I was browsing through my Google Reader when I came across a very interesting post. Although I remember the recipe looking quite delicious, the thing that caught my attention was that the post was for a site called “Frosting For the Cause”. After finishing the post I immediately went to Frosting For The Cause to read what they were about and how I could become involved in this fabulous event. I enrolled, received my confirmation and have been awaiting this day, my posting day, ever since! I had a blast with this experience; this is a fun and different way to help spread awareness. Please get involved and help spread awareness so we can find a cure!

My family has been affected by cancer multiple times, most cases I was too young to really remember or comprehend what was going on. There is one family member that I lost, however, that affected me in ways that I never knew were possible. My MaMaw lost her battle with cancer in August 2004; I cherished every day I had with her and have missed her every day since I lost her. It’s amazing how some events affect you so closely and traumatically, that you can remember where you were, what you were doing and who you were with at the time your life changed. That is exactly what happened to me when I found out my MaMaw had been diagnosed with cancer, it felt like my world had been turned upside down.

Instead of focusing on the story of the battle let me focus on the wonderful times I had with my MaMaw and tell you just a little bit about the wonderful person she was. First and foremost, my MaMaw was truly a woman of God and it was evident by every action and word spoken. She had a presence about her that was like no other; she was a ray of light, joyful, giving, compassionate and completely dedicated to her family. She was not only a grandmother to her own grandchildren but to anyone that walked into her home. When you came into her home you were greeted as family, her home was your home and she would do anything for you. She touched many lives throughout the years and left a lasting impact on anyone she ever encountered.

I have many memories of my MaMaw and I hold all of them close to my heart. Growing up, she would always take me to prayer group to visit with her friends and to have coffee (or my version of coffee at the time with was milk with a splash of coffee) and cookies. I also remember her being in the kitchen; the kitchen really was the heart of her home and she enjoyed preparing meals for her family to enjoy. She cooked lunch for her family; four boys (or Chaps, as she called them), spouses and grandkids (or Dear One’s, what she called us), everyday for as long as I can remember. She enjoyed the time she was able to spend around the kitchen table easting and visiting with her family. She would also let me help her prepare the meals and desserts; she would set aside specials tasks just for me so that I would feel special. I remember playing restaurant in her kitchen and serving her meals, coffee, and dessert and I really got into whatever “meal” I was making at the time. I have many other memories of my MaMaw and I could go on and on but we would be here forever. She was a wonderful person who always brought that extra glimmer of sparkle to a room when she entered.

Okay, so onto the “sweets”! My MaMaw was an avid lover of sweets; she didn’t discriminate against any desserts, as long as sugar was included in the recipe then she would indulge in a piece…or even two. It was hard for me to choose exactly what to make for my submission; I tossed around the idea of cakes, cookies, pies and cupcakes, but I finally settled on a pie. My MaMaw loved pie, one of her favorites was pecan pie which the family enjoyed twice a year, at Thanksgiving and Christmas. She used a recipe from an old Presbyterian cookbook, but she tweaked it and until she came up with a recipe that suited her taste buds perfectly. I decided to make a pecan pie, but instead of her traditional pecan pie, which is delicious, I decided to make one with a twist that included chocolate. I know it would be hard for her to stray from her “old faithful” if she were here today but I know she would try a piece of this chocolate pecan pie, with her coffee or course, and love every bite.

This is for you, MaMaw, my very special “Dear One”. Love you always.

I will also be making a donation to the Cancer Society, the Little Rock chapter. I will make additional donations for every comment left on this post until July 31. Please help me in making a donation by leaving a comment on this post!

Chocolate Bourbon Pecan Pie

Ingredients:

1 Ball of Classic Pie Dough (below), chilled
2 Cups pecan halves, toasted
3 Large eggs
¾ Cup light corn syrup
3 Tbsp sugar
4 Tbsp firmly packed dark brown sugar
2 Tbsp unsalted butter, melted
Pinch of salt
1 Tsp pure vanilla extract
3 Tbsp bourbon
1 cup (6 oz.) semisweet chocolate chips (I used a bit more, there can never be too much chocolate)

Directions:

Dust work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 325 degrees F.

Coarsely chop ¾ cup of the pecans. Set aside.

In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.

Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1 ¼ cups pecan halves on top of the filling.

Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with the aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filing sticking to it, bake for another 5 minutes and test again.

Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Classic Pie Dough

Yield: 2 balls of dough, enough for 2 (9-inch) single-crust pies or 1 (9-inch) double-crust pie

Ingredients:

3 Cups all-purpose flour
1 Tbsp sugar
1 Tsp fine salt
1 Cup (2 sticks) cold unsalted butter
¾ Cups ice cold water

Directions:

In a medium bowl, whisk together the flour, sugar, and salt together.

Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.

While pulsing in quick, 4-second bursts; drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls, Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)

Recipe Source: Baked: New Frontiers in Baking

Daring Baker’s June Challenge, Phyllo and Baklava

June 28, 2011 by Lynsey Leave a Comment

I’ve said it before and I’ll say it again, I love all of the challenges presented by the daring baker’s. Some of the challenges involve recipes that I’ve already attempted or made but it may offer different techniques to accomplish the end result, while other recipes I’ve never heard of or are something I’ve wanted to make but haven’t found the appropriate reason to make it. Well, this challenge was one that I have heard of and wanted to attempt for quite some time but I just haven’t gotten around to making it.

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I have always wanted to attempt to make Baklava, but I knew it was a time consuming process and just never set aside the time for this. Phyllo dough is something that I love; there is just something about the buttery, flakey dough that is just out of this world and I love incorporating it into different recipes. I have seen the process of making phyllo dough one time and it was incredibly impressive, and there is such an art to the process but it never crossed my mind to attempt this dough at home. I love that this challenge not only challenged us to make baklava but to also make the phyllo dough; which is the base of any baklava recipe. I had a blast making not only the dough, but the baklava too. This challenge was one of the more time consuming ones but in the end it was absolutely worth the time. I can’t wait to try other variations on this recipe and I can’t wait to make my own phyllo dough to use in other recipes. Thanks so much for the fun challenge, Erica!

Daring Baker’s June Challenge
Daring Baker’s: From Phyllo to Baklava

Ingredients:

Phyllo Dough-

1 1/3 Cups unbleached all-purpose flour
1/8 Tsp salt
1/2 Cup less 1 tablespoon water, plus more if needed
2 Tbsp vegetable oil, plus additional for coating the dough
1/2 Tsp cider vinegar, (white wine vinegar or red wine vinegar could be substituted, but could affect the taste)

***Note 1: To have enough to fill my 9” x 9” baking dish with 18 layers of phyllo I doubled this recipe.
*Note 2: Single recipe will fill a 8” x 5” baking dish.
*Note 3: Dough can be made a head of time and froze. Just remove from freezer and allow to thaw and continue making your baklava.

For the Baklava-
Adapted from Alton Brown, The Food Network
For the syrup-

1 1/4 Cups honey
1 1/4 Cups water
1 1/4 Cups sugar
1 cinnamon stick
1Piece fresh citrus peel (lemon or orange work best)
a few cloves or a pinch or ground clove

When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled.

For the filling-

1 cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground cinnamon

15 to 20 Whole allspice berries
3/4 Cup blanched almonds
3/4 Cup raw or roasted walnuts
3/4 Cup raw or roasted pistachios
2/3 Cup sugar
phyllo dough (see recipe above)
1 Cup melted butter
Directions:

In the bowl of your stand mixer combine flour and salt. Mix with paddle attachment. Combine water, oil and vinegar in a small bowo. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more)

Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.
Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process. Shape the dough into a ball and lightly cover with oil. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect)
Rolling your Phyllo-

Use whatever means you have to get the dough as thin as you can. I have included a fantastic video at the end of the post on how to roll out your phyllo dough, using a wooden dowel, which worked perfectly for me. You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you.

Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.

Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour. Roll out the dough a bit to flatten it out. Wrap the dough around your rolling pin/dowel. Roll back and forth quickly with the dough remaining on the dowel, then remove from the dowel. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.

When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent.

NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine

Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.

Baklava-

Syrup-
Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved. Boil for 10 minutes, stirring occassionally.

Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks.

Filling-

Preheat oven to moderate 350°F.

Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside.

Trim your phyllo sheets to fit in your pan.

Brush bottom of pan with butter and place first phyllo sheet.

Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it’s not needed).

Sprinkle 1/3 of the nut mixture on top. Continue layering phyllo and buttering repeating 4 times. Sprinkle 1/3 of the nut mixture on top. Continue layering phyllo and buttering repeating 4 times. Sprinkle 1/3 of the nut mixture on top. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better. Once you have applied the top layer tuck in all the edges to give a nice appearance.

With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can’t cut all the ways through don’t worry you will cut again later. A 9×9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)

When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!

Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup. Serve at room temperature

White Cake with Apricot Filling

June 8, 2011 by Lynsey 5 Comments

Over the past few weeks I’ve been keeping my oven and mixer extremely busy. I’ve had the privilage to make cookies, cupcakes and cakes for various occasions and have enjoyed every moment. I look for any excuse to get in the kitchen and bake something and I’ve had more than my share of opportunities lately. I’m not the only one who loves it when I bake, Tucker’s face lights up when he sees the mixer and he now moves his hand in a spinning motion to tell me to turn it on…absolutely precious. So back to the topic at hand. My brother’s girlfriend’s favorite cake is a white cake with apricot filling and buttercream frosting. Sounds easy enough, right? Well it is when it’s not a person’s absolute favorite dessert that comes from a bakery that makes sweets that are sooooo good that I could only hope to make things that taste half as good theirs, oh and not to mention this is for a person who means the world to my brother. So it is an easy task except when all of those things are standing in your way.

So, since I had a very hard task in front of me I knew I needed a cake recipe that was out of this world. The first place I started looking was the What’s Cooking board on The Nest. Those girls are incredibly talented, so resourceful and not to mention have some fabulous blogs, I knew they would point me in the right direction. After hearing recommendations from them I decided to research their top recs as well as read over some cake comparisons on Bridget’s blog, The Way The Cookie Crumbles. I love reading her blog and I especially enjoy all of her recipe comparisons. If you are ever undecided about which recipe to use for a specific dish go to her blog to see if she’s done a comparison, she won’t lead you in the wrong direction! After reading what she had to say about each recipe, I knew I couldn’t go wrong with any of the compared recipes but it helped me choose the one I wanted to make for this particular occasion. For this special occasion I decided to make Dorie Greenspan’s Perfect Party Cake. Although now I am looking for reasons to try the other two compared recipes because they look and sound delicious as well.

I was so happy with the way this cake turned out. Not only did I make 2, 9 inch round cakes to fill and stack but I also make some cute, little mini cupcakes for Tucker to take to daycare…plus I needed to be able to do some QC (quality control) to ensure the taste and texture were perfect. The mini cupcakes were incredible; they were light, fluffy so moist and airy but packed full of flavor…they were like sweet little pillows! I’ve never had a cake this moist that was so light and fluffy. I can honestly say this was one of the best cakes I’ve ever had and ever made. Although this cake is terrific alone, the apricot filling and buttercream frosting make it that much better. I mean, can you really go wrong with buttercream? I think not.

So if your looking for that perfect dessert, no matter what occasion, this is the cake for you. This cake is sure to be a crowd pleaser. It’s not overly sweet; the apricots add so much flavor but they have a little bit of a different flavor that helps cut the sweetness from the cake and buttercream. This is one of Spencer’s new, favorite flavor combinations and cakes. Believe it or not, he was skeptical of the flavors at first.

So let’s get on with the good stuff!

Dorie Greenspan’s Perfect Party Cake

Ingredients:

For the cake-

2¼ Cups (9 ounces) cake flour
1 Tablespoon baking powder
½ Teaspoon salt
1¼ Cups whole milk or buttermilk
4 Large egg whites
1½ Cups (10½ ounces) sugar
2 Teaspoons grated lemon zest
1 Stick (8 tablespoons/4 ounces) unsalted butter, at room temperature
½ Teaspoon pure lemon extract

For the buttercream frosting-

1 Cup (2 sticks) unsalted butter, room temperature
4-5 Cups powdered sugar
4-5 Tbs milk
1 Tsp vanilla

For the apricot filling-

2 6oz packages dried apricots
1 1/2 Cups water
2 Tsp grand mariner (optional)
1 Tbsp lemon juice
1/2-3/4 Cups granulated sugar

Directions:

For the cake-

Center a rack in the oven and preheat the oven to 350 degrees F.

Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round piece of parchment paper that has been buttered as well. Place the prepared pans on a baking sheet and set aside.

Whisk together the milk and egg whites in a medium bowl, set aside.

In a separate bowl sift the flour, baking powder and salt, set aside.

Combine the sugar and lemon zest in a mixer bowl or other large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter to the sugar mixture and with the paddle or whisk attachment, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is well combined, then add the rest of the dry ingredients. Finally, beat the batter on medium-high for 2 minutes to ensure it is thoroughly mixed and aerated.

Divide the batter equally between the two prepared pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch (a thin knife or toothpick inserted into the centers should come out clean).

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes to release them from the sides of the pan, remove cakes from pans and remove parchment paper. Invert the cakes and place on cooling racks and allow to cool until room temperature.
(the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

For the buttercream-

Place the butter in a mixer fitted with the whisk attachment and whip on medium-high for 1-2 minutes, until fluffy. Gradually add 2 cups of powdered sugar and whip until incorporated, then add the vanilla and 3 tablespoons milk and whip until combined. Gradually add 2 more cups of powdered sugar and beat on high for 1 minute, until fluffy and aerated. If the icing is too thick add a little more milk, if it’s too thin add a little more powdered sugar until desired consistency is reached.

Place the frosting in a piping bag fitted with a large tip, I used the star tip. Lay one of the 9 inch rounds on a cake board and pipe a rim of frosting around the top of the cake, leaving a little space between the edge of the cake and the rim of frosting. Spoon the desired amount of filling inside the frosted rim then place the remaining layer of cake on top of the filled layer and slightly press. Frost the out side of the cake as desired.

For the filling-

Place apricots and water in a small saucepan and allow to stand, covered, 2 hours. Simmer for 20 minutes on very low heat, tightly covered or until apricots are soft.

Place apricots and remaining liquid in a food processor and puree. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. Add a little more sugar for a sweeter filling, if desired.

Place in a air tight container and refrigerate for up to 3 days.

Recipe source:
cake-Dorie Greespan, as seen on The Way The Cookie Crumbles
apricot filling- Wilton
frosting-a Lynsey original

Don’t Miss a Thing!

Desserts

Footer

Don’t Miss a Thing!