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Entries in recipes (675)

Wednesday
Aug172011

Microwave Chocolate Peanut Butter Chip Fudge Recipe

There was a time, in my childhood, during which my parents chose to go without a microwave. I know--hippies!

As a result, I became exceedingly adept at cooking everything with the toaster--for instance, putting foil on top of the toaster oven and heating up microwave pizza using the heat rising from inside of the toaster. Totally not a fire hazard at all. 

These days, now that I have a microwave of my very own, I really want you to know that I appreciate its presence very much and strive to honor it whenever possible. And what bigger tribute to la belle microwave than making delicious microwave fudge? This is a riff on a recipe I found on Allrecipes.com, but I made the executive decision to use half and half instead of milk (good idea) and to add a healthy dose of peanut butter chips for added rich deliciousness. Here's how you make some microwave magic at home:

Microwave Chocolate Peanut Butter Chip Fudge

  • 4 cups confectioners' sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup half and half, divided
  • 1/2 cup unsalted butter, cut into 1/2 inch cubes
  • 1 teaspoon vanilla extract
  • 3/4 cup peanut butter chip morsels, divided into 1/2 and 1/4 cup


Procedure

  1. Line an 8x8-inch or 9x9-inch pyrex pan with parchment paper or waxed paper.
  2. In a large microwave safe bowl, stir together the confectioners' sugar and cocoa. Pour 1/4 cup of the half and half over the mixture and place butter in bowl. Do not mix (it will be too thick to mix, anyway). Microwave on high until butter is melted, about 2 minutes. Stir in the vanilla and 1/2 cup of the peanut butter morsels. Stir vigorously until smooth. You can also put the mixture into a stand mixer if that sounds exhausting. If your mixture is too dry, add up to 1/4 cup more half and half, a little at a time, until the mixture comes together in a fudge-like consistency.
  3. Spoon the mixture into your prepared pan and using a rubber spatula, spread the mixture so that it is evenly distributed. If desired, sprinkle the top with the remaining peanut butter morsel chips.
  4. Chill in the refrigerator for an hour, or the freezer for half an hour, before serving. Makes about 16 squares.

Monday
Aug152011

Gad-Zukes: Zucchini White Chocolate Chip Cookies Recipe for Serious Eats

August is prime time for zucchini. And such proliferation means that means that after you're done making healthy summer pastas, salads, grilled vegetables and wholesome stir-fry dishes, you'll still have plenty left over to make dessert.

You could make zucchini bread, or even better, zucchini cake—but for a lighter bite with a zingy citrus burst, why not try White Chocolate Chip Zucchini Cookies? These drop cookies are simple to make, and offer a sweet summery variation on the usual chocolate chip cookie. Many zucchini-based sweets call for shredded zucchini, but for this recipe, I prefer to dice and lightly sauté it in brown sugar and butter. The zucchini absorbs the sweet, rich flavor of the sugar and butter, adding moist, chewy flavor bursts throughout the cookie, which are gorgeously complemented by sweet white chocolate.

For the full entry and recipe, visit Serious Eats!

Thursday
Aug112011

Pineapple Upside-Down Cupcakes Recipe

Mini Pineapple Upside Down Cakes

You may spin me "right round baby right round", but I'd rather eat a pound (and a half) of these Pineapple "Upside Down" Cupcakes. Nom!

Pineapple "Upside-Down" Cupcakes Recipe

Adapted fromKatie and the Cupcake Cure (Cupcake Diaries)

For the cakes

  • 1 box of yellow cake mix
  • 1 cup sour cream (full fat, yo)
  • 1/2 cup pineapple juice (can use juice from can of pineapple slices; see topping ingredients)
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

Topping

  • 8 tablespoons unsalted butter, melted
  • 3/4 cup firmly packed light brown sugar
  • 1 can (20 ounces) crushed pineapple, drained (set aside 1/2 cup juice for the batter; see above)
  • maraschino cherries

 Procedure

  1. Center baking rack in oven; preheat to 350F. Line a muffin tin with baking cups.
  2. In a large mixing bowl, combine all of the batter ingredients. With an electric mixer on medium speed, mix the ingredients together until no lumps remain. Spoon the batter into the cupcake tins so that each cup is 1/2 full.
  3. Make the topping. Mix the melted butter and brown sugar together with a spoon. Sprinkle about a teaspoon of the mixture on top of the cupcake batter in the tins. Now add a layer of about a tablespoon of the pineapple. If you'd like (do it) add a cherry on top, pressing into the pineapple layer so it's level.
  4. Bak the cupcakes 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Let the cupcakes cool at least 20 minutes before eating.
Monday
Aug082011

Sweetness Overload: Banana Split S'more Whoopie Pies Recipe for Serious Eats

In case you didn't already know it, August 10th is both National S'more Day andNational Banana Split Day.

And in celebration of this momentous day, here's a dessert mash-up which allows you to go above and beyond your civic pastry eating duty: the Banana Split S'more Whoopie Pie. It combines all of the key flavor points of both the banana split and s'mores, but the delivery is a bit of a curveball: cakey banana-marshmallow cookies are lined with chocolate before sandwiching ice cream flecked with graham cracker bits.

Just more proof that if some is good, s'more is better.

Note: Don't like the idea of cold cookies? For an easy variation, sandwich toasted marshmallows or marshmallow fluff between the sandwiches instead of ice cream for a treat that doesn't have to be chilled.

For the full entry and recipe, visit Serious Eats!

Thursday
Aug042011

Sweet Reading: Cookies and Cream Scones Recipe and a Giveaway for The Secret Ingredient by Laura Schaefer

Reading is totally sweet. We all know that. But novels are even sweeter when they involve baking recipes! A few years ago, I was charmed by Laura Shaefer's young adult novel The Teashop Girls, about three friends who are trying to save the main character's grandmother's tea shop in Madison, WI; now, there's a follow-up novel entitled The Secret Ingredient, which is a sweet but not saccharine continuation of the tale of Annie and her friends growing up and learning their place in the world--this time centering around a scone-making blogging competition.

So, they're super cute books for young girls to read, but happily, Paula Wiseman books has offered a copy of The Secret Ingredient for giveaway! Just add a comment to this post (or comment on the CakeSpy facebook page) with your favorite type of scone. 

and--bonus! Here's a recipe for one of the scones from the book.

Cookies and Cream Scones

Adapted from The Secret Ingredient

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 egg, beaten
  • 1 cup chopped sandwich cookies (I used about 8 coarsely chopped berry oreos, because they were pink in the middle)
  • 1/2 cup buttermilk
  • 1/4 cup milk

Procedure

  1. Preheat the oven to 400 F.
  2. Mix the dry ingredients together first; cut in the butter. Stir in the beaten egg and the cookie pieces. 
  3. Slowly add the buttermilk to form a thick dough. Knead the dough on a board, roll to a 1-inch thickness, and cut the dough into 2-inch rounds or triangles.
  4. Place each piece on a greased cookie sheet and brush the tops with the milk. Bake for 12-15 minutes, or until golden brown.
Tuesday
Aug022011

Gimme S'more: S'more Pop-Tart S'mores Recipe

I'm just going to come out and say it: I am no stranger to S'more brilliance. After all, I am the inventor of the mystical and magical S'moreo (S'mores made using oreos).

And I do own this t-shirt (thanks Nicole):

But if you're seeking extreme S'more Flavor Overload, have I ever got a new sweet treat for you: S'more Pop-Tart S'mores. If you suspect that this masterpiece is comprised of s'mores made using S'more Pop-Tarts instead of graham crackers, you suspect correctly.

If your impulse is to protest "too much!", I must gently correct you: "just enough". The usual S'more is bookended by even more S'more, in this case deliciously gooey Pop-Tart form. Really, what you've got is cold, hard (or is that soft, gooey?) proof that if some is good, s'more is better.

S'more Pop-Tart S'mores

Makes one (easily duplicated)

 

  • 1 S'mores Pop-Tart, lightly toasted (not all the way toasted; it will finish toasting with the rest of the ingredients) and sliced in half
  • 1 or 2 jumbo marshmallows
  • 6 squares from a Hershey's Chocolate bar
  • 1 square, about 4 by 4 inches, of aluminum foil 

Procedure 

  1. Place one side of the pop-tart, frosted side down, on the foil. 
  2. Lay the chocolate squares on top, and then the marshmallows (or single marshmallow, torn in half) on top of the chocolate. Add the second half of the Pop-Tart on top, frosted side up.
  3. Place in the toaster oven over medium heat for 1-3 minutes, until the edges of the pop-tart and marshmallows are are browned and the chocolate is looking melty on the sides. Remove carefully.

This can also be done in the microwave (don't use the foil!); place the ingredients on a microwave-safe plate and microwave on high for 15 seconds.

 

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.
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