Saturday, September 10, 2011
Sunday, July 17, 2011
Mini Cherry Pies
Oh hello there! It's been a while! A lot has happened since last time I wrote. We're back on US soil, grateful for our ridiculously amazing time abroad but so happy to be home. It turns out that I had a kitchen of my own again just in time to make a grand dessert feast for Andy's 30th birthday this weekend. We had a combined birthday/housewarming celebration and I obviously couldn't pass up the opportunity to shove sweets down peoples' throats.
I made several desserts, but these Mini Cherry Pies definitely took home the prize for cute factor. I got the mini pie idea from Jenny at Picky Palate and put my own spin on the filling. These little babies are a slightly tedious (no surprise there), but completely worth it. Not only were they tasty, the adorableness factor garnered them high praise at the party.
There's no recipe for this, really. Use your favorite pie filling (I improvised one using fresh pitted cherries, sugar, lemon juice, cinnamon, and flour) and Jenny's incredibly helpful and thorough photo tutorial for the crust and baking guidelines. I increased the recipe a bit and wound up with 12 pies. Have fun!
I made several desserts, but these Mini Cherry Pies definitely took home the prize for cute factor. I got the mini pie idea from Jenny at Picky Palate and put my own spin on the filling. These little babies are a slightly tedious (no surprise there), but completely worth it. Not only were they tasty, the adorableness factor garnered them high praise at the party.
There's no recipe for this, really. Use your favorite pie filling (I improvised one using fresh pitted cherries, sugar, lemon juice, cinnamon, and flour) and Jenny's incredibly helpful and thorough photo tutorial for the crust and baking guidelines. I increased the recipe a bit and wound up with 12 pies. Have fun!
Wednesday, April 13, 2011
Chocolate Truffle Brownies
Over the years, I've collected no fewer than five outstanding brownie recipes that I've made, adored, and would use again in a heartbeat. Yet I find myself on a never ending quest to try new variations on a beloved theme. This quest recently led me to Chocolate Truffle Brownies.
These are a basic brownie with walnuts topped off with a layer of beautiful, rich ganache. This particular recipe is an ideal match for people who don't like cloyingly sweet desserts. The use of bittersweet chocolate, especially in the ganache layer, makes these treats feel more sophisticated than most. When all else fails, you really can't go wrong with ganache.
Make sure you leave plenty of time to make these. The preparation itself isn't lengthy, but there is cooling time required for both the brownies and the ganache. These can be made up to a day ahead of time; just cover and store at room temperature.
Chocolate Truffle Brownies
Adapted from Bon Appetit
Makes about 2 dozen
Printable Recipe
Nonstick vegetable oil spray
12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 cup walnuts, toasted, coarsely chopped
3/4 cup heavy whipping cream
1. Position a rack in the center of the oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
2. Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
3. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.
4. Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.
These are a basic brownie with walnuts topped off with a layer of beautiful, rich ganache. This particular recipe is an ideal match for people who don't like cloyingly sweet desserts. The use of bittersweet chocolate, especially in the ganache layer, makes these treats feel more sophisticated than most. When all else fails, you really can't go wrong with ganache.
Make sure you leave plenty of time to make these. The preparation itself isn't lengthy, but there is cooling time required for both the brownies and the ganache. These can be made up to a day ahead of time; just cover and store at room temperature.
Chocolate Truffle Brownies
Adapted from Bon Appetit
Makes about 2 dozen
Printable Recipe
Nonstick vegetable oil spray
12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 cup walnuts, toasted, coarsely chopped
3/4 cup heavy whipping cream
1. Position a rack in the center of the oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
2. Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
3. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours.
4. Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.
Saturday, April 09, 2011
Mexican Wedding Cookies
When we started our adventure in Dubai, I pictured myself cooking and baking to my heart's content all day, every day. As you may have noticed, that hasn't exactly been the case. Being half a world away from my wealth of beloved equipment and the constant desire to explore/eat out are just a few of the things keeping me away. But I have been taking a cooking class each week (more on that soon!) and I've also recently started making regular big group dinners for Andy and his coworkers, so it's fair to say that I'm recently re-inspired.
The first group dinner I organized for Andy's team was Taco Night. I made these Mexican Wedding Cookies for dessert and they were the perfect ending to a perfect meal. They're also often called Mexican Wedding Cakes. I haven't been a shortbread fan in the past, but these little beauties made me a believer. They're just the right balance of delicate and sweet, and while they may look plain, the nuts and cinnamon make them anything but.
Besides their obvious function after a Mexican-inspired meal, these would be lovely to serve at an afternoon tea. I even had a few for breakfast! Just make sure you let them cool completely before giving in to the temptation to taste one because of their extra crumbly texture. We had a few cookiesplosions in our kitchen before we realized this.
Mexican Wedding Cookies
Adapted from Bon Appetit
Makes about 4 dozen cookies
Printable Recipe
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon
1. Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
2. Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
3. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
4. Sift remaining cinnamon sugar over cookies and serve.
The first group dinner I organized for Andy's team was Taco Night. I made these Mexican Wedding Cookies for dessert and they were the perfect ending to a perfect meal. They're also often called Mexican Wedding Cakes. I haven't been a shortbread fan in the past, but these little beauties made me a believer. They're just the right balance of delicate and sweet, and while they may look plain, the nuts and cinnamon make them anything but.
Besides their obvious function after a Mexican-inspired meal, these would be lovely to serve at an afternoon tea. I even had a few for breakfast! Just make sure you let them cool completely before giving in to the temptation to taste one because of their extra crumbly texture. We had a few cookiesplosions in our kitchen before we realized this.
Mexican Wedding Cookies
Adapted from Bon Appetit
Makes about 4 dozen cookies
Printable Recipe
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon
1. Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
2. Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
3. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
4. Sift remaining cinnamon sugar over cookies and serve.
Saturday, February 26, 2011
Cookies & Cream Cupcakes
Please allow me to introduce you to my new best friend, Cookies & Cream Cupcakes. In case you need any convincing about how amazing these cupcakes are (which you probably don't), they received numerous compliments along the lines of "this is the best dessert I've ever eaten." These were actually just an afterthought for me since I had so many oreos left over after stuffing chocolate chip cookies with them. Turns out they're more of a revelation than an afterthought.
It's hard to tell from the photo, but the cupcake batter is filled with oreo chunks and baked on top of half an oreo (quite similar in style to these Mini Oreo Cheesecakes, actually). The frosting is a hybrid cream cheese/buttercream, and is the perfect light compliment to the massive quantity of oreos that these cupcakes deliver into your mouth. Although I'm a sucker for anything oreo-related anyways, I can say objectively that these will melt your heart. At the very least, they're a front runner for best cupcakes I've ever made.
Cookies & Cream Cupcakes
Adapted from Annie's Eats, originally from Beantown Baker
Makes 24 cupcakes
Printable Recipe
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
For the garnish
Oreo cookie crumbs
24 Oreo cookie halves
1. Preheat the oven to 350˚F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up.
2. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
3. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
4. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
5. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
6. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
7. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
It's hard to tell from the photo, but the cupcake batter is filled with oreo chunks and baked on top of half an oreo (quite similar in style to these Mini Oreo Cheesecakes, actually). The frosting is a hybrid cream cheese/buttercream, and is the perfect light compliment to the massive quantity of oreos that these cupcakes deliver into your mouth. Although I'm a sucker for anything oreo-related anyways, I can say objectively that these will melt your heart. At the very least, they're a front runner for best cupcakes I've ever made.
Cookies & Cream Cupcakes
Adapted from Annie's Eats, originally from Beantown Baker
Makes 24 cupcakes
Printable Recipe
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
For the garnish
Oreo cookie crumbs
24 Oreo cookie halves
1. Preheat the oven to 350˚F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up.
2. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
3. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
4. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
5. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
6. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
7. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Thursday, February 24, 2011
Winemaker's Grape Cake
I experienced my very first grape cake at the little French bakery stand at the Dubai Farmers Market last month. It looked so interesting and novel that I had to buy one. It enjoyed it so much that I made it my mission to get hands on the recipe. It took a bit of research, but I finally found it. The Winemaker's Grape Cake.
I never would have thought to use grapes in baking. I love them for snacking, in salads, and even pickled. But they work unexpectedly and perfectly in this cake. That light texture that I adore comes from using half butter, half olive oil, and the lightness is further highlighted by the use of both lemon and orange zest. I'd recommend this cake for brunch or afternoon tea, although it could also play the role of dessert quite well. I halved the grapes, but if you prefer to leave them whole, that would work as well.
Winemaker's Grape Cake
Adapted from Patricia Wells
Serves 8-12
Printable Recipe
Butter and flour for preparing the cake pan
2 large eggs, at room temperature
2/3 cup (135 g) sugar
4 tablespoons (2 ounces; 60 g) unsalted butter, melted
1/4 cup (6 cl) extra-virgin olive oil
1/3 cup (8 cl) whole milk
1/2 teaspoon pure vanilla extract
1 1/2 cups (200 g) unbleached all-purpose flour
3/4 teaspoon baking powder
A pinch of sea salt
Grated zest (yellow peel) of 1 lemon
Grated zest (orange peel) of 1 orange
10 ounces (300 g) small, fresh purple grapes, halved (seedless or, if using seeded, seeds removed)
Confectioners’ sugar, for garnish
1. Preheat oven to 350°F.
2. Generously butter and flour a 9" springform pan, tapping out any excess flour. Alternatively, line a buttered and floured 9" round cake pan with parchment paper, then butter and flour the parchment. Set aside.
3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
4. Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
5. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan.
7. Release and remove the side of the springform pan, leaving the cake on the pan base (or if using a regular cake pan, invert the cake onto a platter). Sprinkle with confectioners’ sugar just before serving. Serve at room temperature, cut into thin wedges.
I never would have thought to use grapes in baking. I love them for snacking, in salads, and even pickled. But they work unexpectedly and perfectly in this cake. That light texture that I adore comes from using half butter, half olive oil, and the lightness is further highlighted by the use of both lemon and orange zest. I'd recommend this cake for brunch or afternoon tea, although it could also play the role of dessert quite well. I halved the grapes, but if you prefer to leave them whole, that would work as well.
Winemaker's Grape Cake
Adapted from Patricia Wells
Serves 8-12
Printable Recipe
Butter and flour for preparing the cake pan
2 large eggs, at room temperature
2/3 cup (135 g) sugar
4 tablespoons (2 ounces; 60 g) unsalted butter, melted
1/4 cup (6 cl) extra-virgin olive oil
1/3 cup (8 cl) whole milk
1/2 teaspoon pure vanilla extract
1 1/2 cups (200 g) unbleached all-purpose flour
3/4 teaspoon baking powder
A pinch of sea salt
Grated zest (yellow peel) of 1 lemon
Grated zest (orange peel) of 1 orange
10 ounces (300 g) small, fresh purple grapes, halved (seedless or, if using seeded, seeds removed)
Confectioners’ sugar, for garnish
1. Preheat oven to 350°F.
2. Generously butter and flour a 9" springform pan, tapping out any excess flour. Alternatively, line a buttered and floured 9" round cake pan with parchment paper, then butter and flour the parchment. Set aside.
3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
4. Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
5. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan.
7. Release and remove the side of the springform pan, leaving the cake on the pan base (or if using a regular cake pan, invert the cake onto a platter). Sprinkle with confectioners’ sugar just before serving. Serve at room temperature, cut into thin wedges.
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