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Entries in recipes (659)

Monday
Aug012011

Good Eatin': Eton Mess Recipe for Serious Eats

Eton Mess. Its name suggests disarray, but rest assured, the delicious factor with this chilled dessert is in very good order.

Sort of like the love child of Pavlova and Trifle, this confection, consisting of crushed meringue cookies, freshly whipped cream and sugar-coated berries (usually strawberries) takes its name from the venerable Eton College, where it is traditionally served at the school's annual cricket game against Winchester College.

It's wonderfully easy to prepare, and is very open to improvisation: not mad for meringues? Try it with ladyfingers or crushed Nilla wafers instead. Not starry-eyed for strawberries? Substitute blackberries, blueberries, or a mix of your favorite fruits in equal quantities.

Note: I got the charming idea of serving this sweet treat in half-pint mason jars from a restaurant in Seattle called Smith, where chef Chris Howell serves Eton Mess in this method, using a rotating roster of fresh berries.

For the full entry and recipe, visit Serious Eats!

Monday
Jul252011

Biscuit Time: Biscuit Cinnamon Rolls Recipe for Serious Eats

What happens when you combine biscuits with cinnamon rolls?

A few things, as I discovered when I recently came across something called the Biscuit Cinnamon Roll at the Denver Biscuit Company. On a technical level, the combination yields a biscuity, dense and substantial roll with a deliciously crisped edge and gooey, sweet interior. But if you want to get poetic about it (and you just might), by melding these two twin titans of carbohydrate awesomeness, you've got a decadently delicious and addictive tour de force that just might change the way you look at morning sweets forever.

Here's my homemade re-creation of this Denver delicacy.

Note: The biscuit portion of the recipe is adapted from The New York Times.

Find the full entry and recipe on Serious Eats!

Thursday
Jul212011

Fortune Teller: Homemade Fortune Cookies Recipe for Serious Eats

Fortune cookies are so bossy, always telling you what the future holds, often in a weird and enigmatic way. But with National Fortune Cookie Day being July 20 (sorry I'm late), there's a sweeter option. Choose your own destiny by baking your own fortune cookies: this way, you can stuff them with any kind of fortunes you want. And as a bonus, they're surprisingly easy and quick to bake, and the lightly sweet, vanilla-scented homemade version tastes vastly superior to commercial varieties.

For the full entry and recipe, visit Serious Eats!

Wednesday
Jul202011

Sweet and Fiery: Ancho Pine Nut Brownies Recipe

It's time to spice up your life.

And I'm not talking about watching the Spice Girls movie on continuous loop, although I would certainly not judge you if you decided to do this. It's a great movie.

No, I'm talking about Ancho Pine Nut Brownies, which are basically my new favorite thing. I became obsessed with them after discovering them on this blog; I sought out the book they came from, entitled Nuevo Tex-Mex: Festive New Recipes from Just North of the Border; and tried a batch myself (I lightly adapted the recipe, which was developed by baker Rebecca Rather).

Incredibly dense (yes!), the chocolate is off-set by a chile bite and a mellow background of pine nuts, and chocolate morsels added to the mix make for a minefield of mingling flavors that work in a surprisingly harmonious manner. Don't like sweet and spicy? Skip the Ancho if you must, but rest assured I will be judging you for that.

Ancho Pine Nut Brownies

  • 1 pound semisweet chocolate, coarsely chopped
  • 1 pound unsalted butter, cut into small pieces
  • 7 eggs (the original recipe calls for 8!)
  • 3 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons ancho chile powder (see note)
  • 1/2 cup semisweet chocolate morsels
  • 1 1/2 cup toasted pine nuts or Pinon nuts.

 Procedure

  1. Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking pan.
  2. In the top pan of a double boiler, combine the chocolate and butter. Place over barely simmering water in the bottom pan and heat, stirring occasionally, until the chocolate and butter have melted and are combined.
  3. Remove from heat. In a bowl, whisk together the eggs and sugar until thick and smooth. Slowly pour into the chocolate mixture, stirring constantly.
  4. Stir in the flour, ancho chile powder, chocolate morsels and pine nuts.
  5. Pour evenly into the prepared baking pan. Place in the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out mostly clean.
  6. Remove from the oven and let cool completely. Cut into squares to serve. If desired (do it!) serve with ice cream.
Tuesday
Jul122011

Sweet Sandwich: Fried Peanut Butter and Jelly Poundcake Sandwich Recipe

I'm going to tell you something now, and I want you to not freak out too much. You know that childhood staple known as the Peanut Butter and Jelly Sandwich? Well, the first time I tried it was when I was 18 years old.

It's true. Due to a jam aversion on SpyMom's part (I know, odd but true) I never had the classic sandwich combo, instead growing up eating crunchy Skippy peanut butter, no jelly, on rye bread (the kind with no caraway seeds). I realize this may sound odd, but I didn't know there could be another way.

But then, in college, upon learning that I'd never sampled the classic combo, some friends whipped me up a peanut butter and jelly sandwich on wonder bread. And to me, it tasted...sweet. But it wasn't quite right: it was almost-dessert, but masquerading as a sandwich. Honestly, I didn't care for it.

However, what I discovered is that when you embrace that sweetness and take it to the next level--namely, by using pound cake instead of bread, and then pan-frying the whole thing, you get a sweet sandwich that is comfortable being served a la mode, and deliciously decadent and indulgent. 

Here's how you can make it happen at home.

Fried Peanut Butter and Jelly Poundcake Sandwiches

Makes about 6 sandwiches (can be cut into fourths for more delicate appetites)

  • 1 pound cake loaf (I used an iced lemon pound cake from Metropolitan Market)
  • 1 stick of butter
  • 12 tablespoons peanut butter (2 per sandwich); I used Peanut Butter and Co.'s The Bee's Knees
  • 6 tablespoons jam or preserves of your choice (1 tablespoon per sandwich)

Procedure

  1. Prepare your sandwiches. Cut the loaf into 12 slices (can do more or less depending on how thick you'd like the sandwiches).
  2. Pair two slices together; apply one tablespoon of peanut butter to each side. Add jam to one side, and then sandwich them together, so that the filling is contained in the sandwich. Repeat with the remaining slices of pound cake until you have 6 sandwiches. Put the plate of prepared sandwiches in the refrigerator while you prepare the next step.
  3. In a medium frying pan, melt 2-3 tablespoons of butter over medium heat. Once bubbling, remove your sandwiches from the fridge. Apply a smear of butter to the top side, and place the sandwich in the frying pan, non-buttered side down. After about 1-2 minutes, or when the bottom has turned golden, flip the sandwich using a metal spatula (silicone ones don't work as well, as the sandwiches can get a little sticky and want to adhere themselves to the bottom of the pan) and fry the second side (the second side will take slightly less time). If you have room, you can do two sandwiches at one time in the pan.
  4. Remove from the frying pan and set on paper towels to blot the excess butter. Repeat with the remaining sandwiches, adding more butter to the pan as needed.
  5. Serve immediately; if desired, with a scoop of ice cream on the side.

Monday
Jul112011

Hop to It: Grasshopper Pie in a Brownie Crust Recipe for Serious Eats

Comprised of a boozy, creamy mint filling in a chocolate cookie pie crust, Grasshopper Pie is a deliciously refreshing summertime dessert.

But when you swap out the chocolate cookie crust for a crumbled brownie crust, you've got something even more amazing. When you pour the hot filling onto the rich brownie crust, they meld together beautifully when chilled. If you serve it with a big scoop of ice cream on top (not excessive at all) it verges into brownie sundae territory, in the best way possible.

For the full writeup and recipe, visit Serious Eats!

Sunday
Jul032011

Sweet Summer: Apple and Bing Cherry Galette Recipe from Macrina Bakery

Image: Macrina BakeryHappy July, indeed: it's time for Macrina's recipe of the month! This time, it's for something that sounds delectable even to those (like me) who are wary of fruit-based desserts: Apple and Bing Cherry Galette. Sweet with a bit of sour? Sounds pretty summery, and perfect to be paired with ice cream. Here's the recipe introduction:

I have fond memories of the first time we made this dessert. My friend Kay Simon, wine maker and co-owner of Washington's Chinook Winery, had stopped by the café with some bottles of Merlot that we'd ordered. She also brought along a surprise gift - five pounds of sweet, sun-ripened cherries from her neighbor's farm in Prosser, Washington. We popped a few into our mouths and started daydreaming of all the wonderful pastries we could make with the fruit. The end result was one of my favorite desserts.

Apple and Bing Cherry Galette Recipe

Serves 8 to 10

  • 6 Granny Smith apples 
  • 1/2 tablespoon freshly squeezed lemon juice
  • 3/4 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour 
  • 1/2 tablespoon cinnamon
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 cups fresh Bing cherries, stemmed and pitted
  • 1 tablespoon pure vanilla extract 
  • 1/2 recipe Flaky Pie Dough, chilled (recipe follows)
  • Egg wash made with 1 egg and
  • 1 teaspoon water
  • 2 tablespoons coarse raw sugar
  • Vanilla ice cream, for serving

 

Preheat the oven to 375°F. Peel and core apples and cut into 1/2-inch slices (approximately 12 slices per apple).

Place apple slices and lemon juice in a large bowl. Add sugar, flour and cinnamon and toss until slices are evenly coated. Spread apples into a single layer on a rimmed baking sheet and dot with pieces of butter. Roast on center rack of oven for 15 minutes to release some of the juices and intensify the flavors. Set aside to cool.

Increase oven temperature to 385°F. In a large bowl, combine cooled apples, cherries and vanilla extract. Mix gently with a wooden spoon and set aside.

Coat your hands with flour and shape the chilled piece of dough into a ball. Working on a floured surface, flatten the ball slightly and roll it into a 14-inch circle, about 1/8 inch thick. Gently transfer rolled dough onto a parchment-lined, rimmed baking sheet.

Pile fruit onto center of the dough, leaving excess liquid in the bowl, and spread to cover about 8 inches, leaving a 3-inch border of dough around the filling. Lift border on top of the filling, tucking and folding the dough to create a gathered or pleated finish. Lift each of the folds up and brush underneath with egg wash to seal the crust. Brush all exposed dough with egg wash and sprinkle with coarse raw sugar.

Chill in the freezer for at least 30 minutes.

Place tart on center rack of oven and bake for 15 minutes. Reduce heat to 375°F and bake for 40 minutes more or until crust is golden brown. If the apples start to burn before the crust is ready, cover them with a small piece of aluminum foil. Let cool on the baking sheet for 20 to 30 minutes. Serve warm with vanilla ice cream.

Flakey Pie Dough
Makes enough dough for 2 double-crusted (9-inch) pies, or 2 (10-inch) rustic galettes or tarts.

 

  • 5 1/4 cups unbleached all-purpose flour
  • 1 tablespoon kosher salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/4 - inch pieces
  • 1 3/4 cups solid vegetable shortening, chilled
  • 1 cup ice water

 

Combine flour and salt in a large bowl and toss together.  Add butter and cut it into the flour until the texture is coarse and crumbly.  You can use a pastry cutter or your fingers, but I like to use 2 forks.  Break up the shortening and add it in small pieces.  Cut in the shortening until the dough is crumbly again.  Add ice water and mix just until the water is incorporated and the dough sticks together when pinched.  This dough will be quite sticky, so dust your hands with flour before handling it.  Pull dough from bowl onto a lightly floured work surface (chilled marble is ideal) and pat it into a block.  Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour before using.  Since this recipe makes enough dough for 2 pies or tarts, I recommend cutting it in half before chilling.

Flakey Pie Dough will last for up to 4 days in the refrigerator and for up to 1 month in the freezer.  If you freeze half or all of the dough, it’s a good idea to double wrap it.  Frozen dough needs to be fully defrosted before it’s used, and my preferred method is to transfer the dough to the refrigerator 1 day before I plan on baking with it.  The dough can also be defrosted at room temperature, but it needs to be re-chilled in the refrigerator for 1 hour prior to using.

Tuesday
Jun282011

Sweet Chill: Cannoli Ice Cream Recipe for Serious Eats

Everybody knows that the best part of the cannoli is the cream. But what happens when you take that delicious filling and combine it with ice cream?

What you've got on your hands is an ice dream, that's what. This is an adaptation of a recipe from the brilliant book All American Desserts by Judith Fertig, wherein high-quality vanilla ice cream is doctored up with the makings of cannoli cream. The result is a memorable frozen treat: rich with ricotta, spices, and flecked with bits of candied fruit and chocolate chips. It's the best of two creamy worlds.

For the full entry and recipe, visit Serious Eats!

Tuesday
Jun282011

Sweet and Salty: Peanut Butter Potato Chip Cookies Recipe for Peanut Butter and Co.

Looking for cookies to serve during your July 4 festivities? Bake this cookie that creates an explosion of flavors in your mouth, of the sweet-savory kind.  The sweet drop cookies are nicely contrasted by the saltiness of the chips, but get a fascinating flavor dimension from the nutty Smooth Operator peanut butter. One bite and even doubters will be singing a new story.

Note: I found that you can also get extra flavor-points by using The Bee’s Knees peanut butter, which adds pleasing mellow end-note from the honey mingling with the brown sugar.

For the full entry and recipe, visit Peanut Butter & Co's website!

Saturday
Jun252011

Double Trouble: Cheesecake-Stuffed Carrot Cake Recipe from Rice Kernel

CakeSpy Note: This is a guest post from The Rice Kernel. Named for a little boy who came along and transformed one family's kitchen experiences, Rice Kernel features wholesome, homemade recipes to help you achieve a "rainbow a day" of colorful and nutritious foods.  For the sweets lover, Rice Kernel's "rainbow" includes plenty of indulgences, often made over with healthful ingredients.  This triple strawberry cheesecake is the perfect collaboration of creamy, decadent cheese and fresh, tart summer berries. The recipe originally appeared as part of this post.

This two-in-one cake has a sweet secret: what appears to be a traditional carrot cake is actually stuffed with cheesecake! As Rice Kernel puts it,

While my humble looking cake doesn’t hold a candle to the professional ones, the combination of smooth cheese and flavorful carrot cake is undeniable.  Beneath the unpretentious appearance lies a creamy cheesecake sandwiched by layers of moist, mildly spiced cake flecked with carrots and pineapple.  As if the layers aren’t enough, the cakes are enveloped by a generous coating of marshmallow cream cheese frosting.  (Marshmallow optional, but this is an all-out recipe with granulated sugar and a generous amount of oil.  It is butter-free, if that counts.)  You could certainly interchange the carrot cake layers for flavors of your choosing; a red velvet cake would be a beautiful contrast.

Luscious Carrot Cake, from Whipped

3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 1/2 cups canola oil
4 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped
1 cup shredded coconut
1 1/2 cups pureed cooked carrots
1 small 8 oz. can of crushed pineapple, drained
1/2 cup walnuts for the top (optional)

For the Cheesecake Layer

2 oz. white chocolate, chopped
16 oz. cream cheese, room temperature (2 packages)
1/2 cup + 2 tbsn. sugar
1 tablespoon flour
2 eggs, room temperature
1 teaspoon vanilla
1 tablespoon heavy cream

For the Frosting

8-oz cream cheese, room temperature
1 1/4 cups marshmallow creme (7-oz)
1 tsp vanilla extract

Procedure 

  1. Prepare the carrot cake layer. Preheat oven to 350 degrees F. Grease two 9 inch cake pans. Line the bottoms with parchment paper. Peel and cook carrots until a fork easily can be poked in to them. One small bag of full sized carrots should yield about the right amount of pureed, cooked carrots. Drain the carrots and purree while still warm in a blender or food processor until they are smooth. Measure out 1 1/2 cups of the carrot puree and set aside.
  2. Sift dry ingredients into a bowl. Stir dry ingredients together with a whisk to combine well. Add oil, eggs and vanilla. Beat well for about 2 minutes. Fold in walnuts, coconut, carrots and pineapple. Pour equal amounts of batter into each pan. Set in the middle of the oven and bake for about 50 minutes or until edges have pulled away from sides and toothpick inserted in middle comes out clean.
  3. Remove from oven and let sit in pans 10 minutes. Turn out onto a rack and cool completely.
  4. Prepare the cheesecake layer. Preheat the oven to 350 degrees F. 
  5. Melt the white chocolate, set aside to cool slightly.
  6. In a large bowl using an electronic mixer, mix the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time, mixing well after each addition, scraping the sides of the bowl. Mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated.
  7. Pour the batter into a parchment paper lined 9-inch spring form pan. Bake for about 30 minutes or until the center is set when you slightly shake the pan. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling the cake.
  8. While you're waiting for the cakes to cool, go ahead and make the cream cheese frosting. Combine all ingredients in a medium bowl and beat with an electric mixer at medium-high speed until smooth and fluffy. Set to the side for once the cake is assembled.
  9. ASSEMBLE IT ALL. Place your bottom layer of cake on the dish/ plate you will be serving it on with the leveled side facing up.
  10. Spread a thin layer of cream cheese frosting on top – it doesn’t matter how messy it looks since it will be covered.
  11. Transfer the cheesecake to the top of the cake, then spread another thin layer of cream cheese frosting on top of the cheesecake.
  12. Top with the remaining layer of cake – leveled side down so that you have a clean surface. Use the rest of the cream cheese frosting to frost the entire cake.
  13. Top with optional nuts or shredded coconut.
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