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Entries in recipes (700)

Tuesday
Dec062011

Teeny's Tour of Pie: Emmy's Organics, Ithaca NY

CakeSpy Note: This is the second in Teeny Lamothe's Tour de Pie series on CakeSpy! Teeny is touring the country, learning how to make pies at some of the nation's sweetest bakeries. She'll be reporting here on each stop! This stop: Emmy's Organics, Ithaca, NY

Where: Ithaca, NY to work at Emmy's Organics 

When: Ithaca was the second stop on the tour and was from the beginning of October to the end.

Why: I actually went to college and was friends with one of the co-founders of Emmy's, Samantha Abrams. Being at Emmy's had less to do with baking (seeing as they are a raw company) and so much more to do with learning everything small business. I was really interested in spending some significant time with both Samantha and Ian in order to really get a feel for what it was like to build a business from the ground up. 

How: October was lovely. I think I really learned a lot about myself and what it's going to take in order to begin a successful business. I definitely had moments of doubt and insecurity, but luckily both Sam and Ian were there to offer endless support. This month everything settled into something much more real and therefore achievable, as long as I'm willing to put the work in. 

Observations: It was wonderful to experience firsthand the growth spurts of a young company. Both Sam and Ian are incredibly knowledgeable about the value of food, and what a huge part it plays in people’s health and well being… not to mention an affinity for all things small business. I loved going to their kitchen because they both understand that for me learning means doing. Being able to mix the recipes, spread the granola and hand press the cheesecake crusts, all the while being told why certain grains and seeds benefit from sprouting, and what substitutes for what, means that I’ve been able to accumulate a vast amount of knowledge in a short amount of time. I also did a lot of baking and selling on the side. Being in Ithaca, using local ingredients and selling pies to strangers helped to instill a huge sense of pride in myself and my product. It’s was a blast price shopping different flours and trying different variations on my favorite fall recipes. I got to sell my pies at Felicia’s Atomic Lounge during their happy hour, and it was a huge success… I mean, who doesn’t want a tiny pie while sipping on a fall cocktail?? Ithaca was a huge lesson in everything small business, as well as a real sense of coming into my own as a potential business lady. It was everything I could have hoped for and more.

Tour of Pie Recipe: Sweet Potato Pie (because it was in Ithaca that I bought my first box of bulk sweet potatoes)

Ingredients

  • 1 large or 2 small sweet potatos
  • 1 cup honey
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 tbs cinnamon
  • 1 tsp salt
  • 1 tsp ginger
  • 1/2 tbs allspice

Procedure

cut potatoes in half, lightly oil the cut surface and place cut side down onto a baking sheet. bake @ 325 until tender. coooooool. remove peel and puree. In a large bowl mix 2 cups worth of the puree with the ginger, cinnamon, allspice and salt. Add the eggs and beat them in. Add in the honey and the heavy whipping cream all while mixing. Pour filling into crust and bake at 400 for 50-55 minutes or until a knife inserted 1in from the edge comes out clean. cool on a rack before enjoying!

Monday
Dec052011

Mac Attack: Christmas Tree Coconut Macaroons Recipe for Serious Eats

In general, coconut macaroons are not what would be considered a "cute" cookie.

But that's about to change: introducing the Christmas Tree Coconut Macaroon!

These sweet little somethings are rendered adorable simply by tinting the coconut with green food coloring and then decorating with sprinkles and writing icing post-baking. They're fun and easy to make, sweet to eat, and it's a very child-friendly baking project to boot!

For the full entry and recipe, visit Serious Eats!

Tuesday
Nov292011

Natty Boh Cupcakes Recipe from Cake Gumshoe Jen

CakeSpy Note: This is a guest post from Cake Gumshoe Jen, who lives in Annapolis, Md., just down the road from Baltimore, the home of National Bohemian beer -- or Natty Boh. She was inspired by the adorable man with the mustache to bake these Natty Boh cupcakes for her blog, Eat. Swim. Shop. 

If you’re not from the mid-Atlantic, you may not be familiar with National Bohemian beer — or Natty Boh.

Natty Boh has a long history in Baltimore, and while it’s not brewed in the Charm City anymore, many people consider it Baltimore’s beer. And the super cute one-eyed mascot, Mr. Boh, still winks at everyone from the top of Brewers Hill. So when I decided to bake some beer cupcakes in honor of Baltimore Beer Week, I had to use Natty Boh.

I am not a beer person, but Natty Boh tastes a little like Corona to me. So I thought lime zest would work well with the beer in the batter.

I didn’t whip the egg yolks long enough because I’m impatient. But the cupcakes will be even spongier if you do. So you should.

Don’t be scared by the beer in the batter. The cupcakes just have a slight hint of Natty Boh flavor (and scent), but it’s really nice. I put a little bit of beer in the frosting, too, but you don’t have to.

FYI, it’s probably a good idea to make sure you have enough powdered sugar to make frosting before you start making the frosting… especially if it’s 11 p.m. and your neighbors are asleep.

Since these are Baltimore cupcakes, I used Duff/Charm City Cakes black fondant to make little Mr. Boh-esque mustaches. I just used a small sharp knife to cut the mustaches out, but you could make a stencil from parchment paper if you’d like. I also tried to do an eye, but it looked weird. Alas.

Of course, don't let the extra beer go to waste...

Here's the recipe.

Beer-lime cupcakes (Recipe adapted from a really old edition of the Joy of Cooking. Makes about 15 cupcakes)

  • 1 teaspoon lime zest
  • 1 cup granulated sugar (sift if there are a bunch of chunks in it)
  • 3 large eggs, separated and at room temperature
  • 1/3 cup beer
  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Procedure

  1. Preheat oven to 350 F. Stir the sugar and lime zest together in a small bowl or measuring cup.
  2. Beat the egg yolks in a medium bowl until thick and lemon-colored — this may take a few minutes. Gradually add the sugar and beat until well combined. Stir in the beer. (And wash the beaters)
  3. In a small bowl or measuring cup (you can use the one you used for the sugar), stir together the cake flour, baking powder and salt. Gradually add to the yolk mixture and stir until combined.
  4. Using clean, dry beaters (and a clean, dry small bowl), beat the egg whites until they hold peaks, but are still glossy. Fold the beaten egg whites into the cake batter.
  5. Pour or spoon the batter into lined cake pans, filling each cup about 3/4 full. Bake for 15 minutes, or until cupcakes start to brown and a toothpick inserted in the center of one comes out clean. Allow to cool before frosting.

Beer-lime buttercream (makes just enough to frost 15-16 cupcakes, double recipe if you want to use a lot of frosting on each cupcake)

  • 1 stick (1/4 cup) butter, at room temperature
  • 1 1/2-2 cups powdered/confectioners’ sugar
  • 1/2 to 1 tablespoon beer
  • 1/2 tablespoon lime juice
  • 1 teaspoon lime zest (optional)

Procedure

Beat butter and 1 cup powdered sugar together until fluffy. Add beer, lime juice and lime zest and beat to combine. Add additional powdered sugar until frosting reaches desired consistency (or until you run out, like me).

Monday
Nov282011

Friendsgiving: Chocolate Baileys Ice Cream Pudding Pie Recipe

Pudding pie is far more delicious when you make it with melted ice cream. But it's even TASTIER when you add Baileys to the mix, as I did for their Friendsgiving campaign.

Pairing decadent, creamy Baileys with chocolate ice cream and pudding will yield possibly the most luxuriant chocolate cream pie filling you've ever tasted. The thick, velvety chocolate mixture falls somewhere between pudding pop and mousse in texture, which is so deeply, darkly, completely chocolaty in flavor that you won't want the slice to stop.

Note: As for the pie crust, the style used is up to you. I used a chocolate wafer cookie crust, but you could easily swap it out for a graham cracker or cookie crust if desired. 

Baileys Ice Cream Pudding Pie

  • Pre-baked 9-inch pie crust 
  • 1 large package (5.9 oz) instant chocolate pudding 
  • 1 1/2 cups melted chocolate ice cream (yield after melting), with a nice pour of Baileys mixed in
  • 1/2 cup Baileyswhipped cream for topping (suggested)

Procedure

1. In a large bowl, beat pudding mix and Baileys and melted ice cream with a whisk until fully combined (about 2 minutes). 

2. Spoon mixture into your prepared pie crust (it will be rather thick). Using an offset spatula, smooth the filling so that it is evenly distributed. 

3. Refrigerate for 2-3 hours to let set before eating. If desired, top with a dollop of whipped cream before serving. 

Monday
Nov212011

You Say Nanaimo: Chocolate Cranberry Nanaimo Bars Recipe for Serious Eats

It's a fact: Nanaimo Bars are delicious. They're a decadent no-bake treat named for the Canadian city in which they were invented, comprised of a chocolate-graham-coconut crust, a custard-buttercream middle, and a chocolate topping.

But they also dress up nicely for Thanksgiving, as proven in this chocolate-cranberry variation.

The Canadian classic takes a tart-but-sweet Thanksgiving turn by adding dried cranberries to each of the three layers. The resulting seasonal variation is bound to delight family and friends at Thanksgiving festivities and start the holiday cookie season off sweetly.

For the full entry and recipe, visit Serious Eats!

Sunday
Nov202011

Gooey Peanut Butter Cake Recipe for Peanut Butter and Company

Gooey Butter Cake is the pride of St. Louis, MO and proof that sometimes a mistake in baking can lead to a beautiful new invention.

Now, for a long time I held the belief that “Gooey Butter Cake” was the most beautiful cake-name in the world, but now I know that it’s not true–the best one is Gooey Peanut Butter Cake.

This recipe is basically proof that a classic can sometimes get even better: adding White Chocolate Wonderful peanut butter to both the crust and the filling adds a beautifully nutty note to this sweet, rich, and utterly indulgent treat.

Find the recipe I developed for Peanut Butter and Company on their website!

Wednesday
Nov162011

Baileys Friendsgiving: The Baileys Frothy Recipe

Baileys Frothy

Good morning, everyone!

It being Wednesday morning and all, I thought I'd help you get through the day (and week) with a super sweet and slightly intoxicating idea: The Baileys Frothy!

I came up with this recipe as part of the Friendsgiving campaign I'm participating in courtesy Baileys. 

This cocktail is the perfect way to kick off a party--inspired by the NYC classic, the Brooklyn Egg Cream, this frothy, sweet, nostalgic soda-fountain favorite is a wonderful way to kick off a festive evening.

Baileys Frothy

1 tablespoon chocolate syrup (u-bet is the best, if you can find it)
2 oz. Baileys, very cold
2 tablespoons milk, very cold
1/2 cup seltzer water (not club soda)

Pour the milk and Baileys in a tall (Collins) glass. Add the seltzer, and stir very gently. Add in the chocolate mixture very slowly, stirring with a tall spoon very gently, so that you disturb the foam as little as possible. You will end up with a 2-toned frothy drink, chocolaty on the bottom and frothy and light on top. 

This recipe contains no more than 0.6 fl. oz. of alcohol per serving. Join Baileys on Facebook for more recipes and inspiration to throw your own.

Tuesday
Nov082011

Sweet and Crunchy: Candied Yam Rice Krispie Treats Recipe for Serious Eats

It's time to combine two marvelous marshmallow-based recipes to form one delicious treat: the Candied Yam Rice Krispies Treat.

What's not to love about this seasonal mashup? Separately, both cereal treats and candied yam casseroles are delicious; both dishes rely on marshmallows for their sweet, signature taste. But the key to this combination is their contrasting crispy textures; when they come together, you're rewarded with a crispy-creamy-moist-and-chewy sort of marshmallow nirvana, sweetly spiced and perfect with hot chocolate or chai tea.

For the full entry and recipe, visit Serious Eats!

Thursday
Nov032011

Sweetheart Mini Cherry Pies Recipe from Mini Empire Bakery

 Totally sweet! In addition to my interview(s) with Morgan and Christy of Mini Empire Bakery, wherein we discuss their adorable new book Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats, they were also kind enough to let me share one of the sweetest recipes from the book: Sweetheart Cherry Pies! Now, you know my feelings about fruit in dessert (too much like health food!), but in this case, as the buttery crust-to-filling ratio is high, they have a cute upgrade from hearts being placed on top, and there is the chance of topping them with ice cream, I find them beyond acceptable--I find them excellent.

Sweetheart Cherry Pies

  • 1 pound fresh sweet cherries, pitted and diced in 1/2 inch pieces
  • 1/2 cup sugar, plus extra for sprinkling
  • 1/2 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Pie crust (for one pie)
  • 1/4 cup soy milk

Procedure 

  1. Preheat oven to 350 degrees F. Generously grease a 12-cup muffin tin with butter or cooking spray.
  2. Combine the cherries, 1/4 cup sugar, cornstarch, and lemon juice in a large bowl.
  3. On a floured surface, roll out the pie crust to thickness of 3/16 inch. Using a 4-inch diameter round cutter, cut 12 crusts. Re-form and re-roll dough as necessary, keeping plenty of flour on the work surface.
  4. Using a mini cookie cutter of your choice, use leftover dough to cut out 12 small shapes as pie toppers (suggested: hearts).
  5. Carefully shape crusts into the wells of the tin, crimping the edges with your fingers.
  6. Fill each mini pie with 1 1/2 tablespoons of the cherry mixture. Don't fill in too much juice with the cherries, or they will bubble over. Top each pie with one of the toppers.
  7. With a pastry brush, brush the crusts with soy milk, then sprinkle with sugar.
  8. Bake for 20-25 minutes, or until the crust is golden brown. Allow to cool for several minutes in the tin, then carefully remove from the tin and allow to cool fully on a wire rack. To remove, try first to spin the pies in the muffin wells. If they need some help, run a butter knife along the edge of the crusts to pop them out of the in.
  9. Serve, or store in an airtight container for up to 2 days.
Thursday
Nov032011

Pizzelle Recipe: Breakfast of Champions, from Cake Gumshoe Rachel

Photo: Not Just SweetsCakeSpy Note: This delicious recipe comes from Cake Gumshoe Rachel, who writes the website Not Just Sweets.

My grandpa, whose family was from the Abruzzi region of Italy,  believed in starting the day with his favorite breakfast: pizzelle cookies dunked in his morning coffee.  He always kept an empty coffee tin filled with pizzelles by the front door so when friends or family walked in they could help themselves to a cookie.  At least once a week we would make pizzelles using his recipe:

Pizzelles

  • 3 eggs
  • 3/4 cup sugar
  • 1 1/2 sticks butter, melted
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon anise extract*

Procedure

  1. Add in the order listed. Drop by spoonful onto center of pre-heated pizzelle iron.
  2. Close lid and cook until steaming stops, about 45 seconds.
  3. Place a towel on the side of the iron and place pizzelles on towel and allow to cool.

*If you prefer a more mild anise flavor, use 2 teaspoons of vanilla extract and 1 teaspoon of anise extract. These cookies are easy to make and will stay fresh for 3 days in an airtight container. You can serve plain or sprinkle with powdered sugar or shape into ice cream cones and cups. Pizzelle irons are available online or at your local Williams-Sonoma store.

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