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Entries in recipes (628)

Saturday
Feb262011

When Life Gives You Lemons: Very Lemon Drop Cookies Recipe

Some sweet recipes dumb down lemon flavor, overcompensating with sugar to make up for the tartness of the lemon. Not these cookies. Sure, they're plenty sweet, but by using lemon juice, rind, liqueur, candies, and even lemon curd to top them, they've got so much lemon that non-lemon lovers need not apply. But if you do love lemon, then pucker up and get ready to chow down on these sweet-tart treats. Get bonus sweet-sour points by garnishing with pixie stix powder, but it's not necessary; pearl sugar is pretty too.

Lemon Drop Cookies

20 to 24 cookies, depending on size

  • 2 cups flour, sifted
  • 3 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1 tablespoon grated lemon rind
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup lemon juice
  • 2 tablespoons lemon liqueur
  • 2 tablespoons water
  • 3/4 cup tart lemon candies
  • Optional: lemon curd, pixie stix, or pearl sugar for topping

Procedure

  1. Preheat oven to 375. Line two baking sheets with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix the lemon rind, butter, and sugar, beating until light and fluffy.
  4. Add the egg and mix until incorporated.
  5. Add the lemon juice, lemon liqueur, and water; beat well.
  6. Add the dry ingredients, and beat until incorporated, using a rubber spatula to scrape down the sides of the bowl. Gently fold in the lemon candies.
  7. Using a tablespoon or ice cream scoop, drop mounds of dough onto parchment-lined cookie sheets. Be sure to leave 2 inches around each cookie, for spreading.
  8. Bake for 10-15 minutes, or until just golden on the edges. Let cool, and if desired, top each cookie with about 1 teaspoon of lemon curd. 

 

Tuesday
Feb222011

Baked, Not Stirred: Fresa Breeze Margarita Cupcakes Recipe from Robicelli's

Who knew? February 22 is National Margarita Day. But how to celebrate? Well, naturally, you should indulge in a margarita or seven. But you'll need something to soak up all of that blissful booze, so may I suggest a Margarita Cupcake? Here's a recipe sent on care of Partida Tequila, developed specially for them by Robicelli's (who you know I have a cake crush on!).

Margarita Cupcakes

Cake
3/4 stick butter, melted & cooled
3 eggs
1/4 heavy cream
1/4 cup Partida Blanco tequila
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/2 tsp salt
Zests of 2 limes

Cream cheese frosting
1 tsp Partida Blanco Tequila
1/2 stick butter, softened
1 package cream cheese, softened
3 cups powdered sugar

Strawberry salsa
1 large container strawberries, stems removed and chopped 
1/4 cup seedless cucumber, peeled, seeded and diced
1/3 cup sugar
2 Tbsp Partida Tequila
One Lime, juiced
1/2 teaspoon Sea Salt

Strawberry Salsa:
1.  Combine all ingredients in a bowl and cover with plastic wrap.  Refrigerate for at least 30 minutes.

For Cake:
1. Preheat oven to 350.
2. Beat eggs until well mixed, then add butter, cream, tequila & salt.  Mix until combined.
3. Sift together flour, sugar and baking powder.  Add to wet mixture and stir until smooth.
4. Divide amongst 12 cupcake tins and bake for 16-18 minutes, or until the tops just spring back when touched.

Cream Cheese Frosting:
1.  Beat together tequila, softened butter and cream cheese on high speed until light and fluffy.
2.  Add powdered sugar 1/2 a cup at a time, beating well after each addition.
3.  Once all sugar is added, beat for an additional 3 minutes to incorporate air.

To assemble:
1.  Strain salsa, reserving liquid.  Using a pastry brush, brush the top of each cupcake with the liquid.
2.  Frost cupcakes with the cream cheese & tequila icing.  Using a teaspoon, scoop out an indentation in the middle of each cupcake.
3. Place a heaping spoonful of the strawberry salsa in each indentation.
4.  Garnish with a sliver or lime.

Monday
Feb212011

Scouting Sweetness: Homemade Tagalong Girl Scout Cookies for Serious Eats

Once upon a time, Girl Scout Cookies were made by hand, by actual Girl Scouts. They were then sold door to door to teach the girls lessons about marketing and goal-setting.

These days, while the aim is still true—the proceeds go to a good cause—the Tagalongs*, Thin Mints, and Samoas are made commercially, making for confections that arguably fall into "don't confuse the experience with the product" territory.

The solution? Do buy cookies from those earnest young Scouts. But also make a batch of your own for a delicious home-baked treat. Start with these Tagalongs: slightly fatter and more substantial than the Scout version, you'll enjoy each chocolatey, peanut buttery, shortbready bite.

Not into Tagalongs? More of a Thin Mints fan? Make Thin Mints instead »

* In some regions, Tagalongs are packaged under the name "Peanut Butter Patty." Different licensed bakeries that supply the Girl Scouts call the same cookies different names. Wiki up on it here.

For more lore, and the recipe, visit Serious Eats!

Saturday
Feb192011

Dark But Sweet: Bittersweet Chocolate Gateau Recipe from Macrina Bakery, Seattle

Image: Macrina BakeryTopping the list of things that make you go NOM? Howsabout a big slice of Bittersweet Chocolate Gateau? It's the recipe of the month from Seattle's famous Macrina Bakery, and I don't know about you, but I think it would be a perfect cake to enjoy for breakfast, lunch, dinner, or all of the above.

Bittersweet Chocolate Gateau

  • 10 ounces bittersweet chocolate
  • 9 eggs
  • 12 tablespoons (1-1/2 sticks)
  • unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup dark cocoa powder, sifted
  • 2 cups (1 pint) fresh raspberries
  • Lightly Sweetened Whipped Cream (recipe follows)
  • Powdered sugar

 

Procedure

  1. Preheat oven to 350°F. Oil a 9 x 13-inch springform pan. Set aside.
  2. Chop chocolate into small pieces and place in a small stainless steel bowl. Place bowl on top of a saucepan filled with 2 inches of simmering water, making sure that the bottom of the bowl does not come in contact with the water. It’s important that the water be just simmering; if it’s too hot it will scorch the chocolate. Stir chocolate with a rubber spatula until all of the pieces have melted and reached a smooth consistency. Remove the bowl from the heat and set it on the stovetop to keep it slightly warm.
  3. Separate eggs, placing yolks in a small bowl and whites in a medium bowl. Set bowls aside.
  4. Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low speed for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Start adding the egg yolks, 2 at a time, taking care to mix each addition fully before adding more yolks. Scrape down the sides of the bowl with a rubber spatula as needed. After all of the yolks are incorporated, add the sifted cocoa powder and continue mixing until combined.
  5. Remove the bowl from the stand mixer and fold in the melted chocolate with a rubber spatula. The batter will thicken. Using a whisk or hand-held mixer, whip egg whites until medium-stiff peaks form. Gently fold the whipped egg whites into the batter, one third at a time. Continue folding the batter until there are no visible white streaks; it is important that the whites be fully incorporated into the batter. The final mixture should have a sponge-like texture. Pour the batter into the prepared springform pan and scatter half of the raspberries over the top. Poke the berries down with your fingers until they are just below the surface.
  6. Place pan on center rack of oven and bake for 45 to 50 minutes, or until the center is set. Let cool on a wire rack for 30 minutes. Release the sides of the pan and lift, leaving the cake on the pan bottom. Dust the top of the cake with powdered sugar and garnish with the remaining raspberries. Serve with Lightly Sweetened Whipped Cream. It’s best to enjoy this cake the day it’s baked, but it can be stored at room temperature for up to one day. It will become very dense and fudge-like if kept in the refrigerator.
  7. It's also most excellent with freshly whipped cream!
Monday
Feb142011

Triple Chocolate Nanaimo Bars: A Delicious Valentine's Day Recipe for Serious Eats

Why are forks more popular in February? Because they have Valen-tines!

And happily, there's still time to make up something tasty for those tines: Triple Chocolate Nanaimo Bars. Now, in case you're not familiar with Nanaimo bars, they're a fairly perfect food to begin with: a decadent three-part confection made up of a chocolate graham cracker crust, a (vanilla) custardy middle section, and chocolate topping.

Of course, like so many things, they're even better with more chocolate—and this version, with a rich dark chocolate center and a high quality bittersweet chocolate topping, might just make you fall in love, à la black widow spider, with the whole tray. Hey, nobody says you have to share.

For the full entry and recipe, visit Serious Eats!

Sunday
Feb132011

Coconut Dream: Coconut Cream Bread Pudding with Chocolate Velvet Sauce

There are some coconut haters out there.

But that's just fine, because that means there's more of this exceedingly decadent coconut cream bread pudding for the lovers to share. 

This delicious dessert comes by way of Paula Deen's The Deen Family Cookbook. As the grande dame of get-fat-quick desserts herself says, "the rich coconut pudding with a nice pool of chocolate sauce all around brings me back to the days when me and Bubba would count out all our change to buy mounds bars on the way home from school". Like a Mounds bar all grown up and decked out in its after-dinner best, this dessert is bound to make you both very fat and very happy.

Coconut Cream Bread Pudding with Chocolate Velvet Sauce

Serves 6

  • One large loaf (16-20 inches) French Bread, cut into one inch cubes
  • 4 egg yolks
  • 2 whole eggs
  • Two 13.5 ounce cans unsweetened coconut milk
  • One 15-ounce can of cream of coconut
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 cups sweetened flaked coconut
  • Chocolate sauce
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

 Procedure

  1. Lightly grease the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly. In a large bowl, whisk together the yolks and eggs, coconut milk, cream of coconut, salt, and nutmeg. Stir in 1 1/2 cups of the coconut flakes. Pour the custard over the bread cubes. Press the cubes gently to soak up the custard. Let the mixture stand for about an hour in the fridge (covered).
  2. Preheat the oven to 325 F. Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the dish with foil, poking a few holes so that steam can vent. Place a roasting pan on the oven rack and put the baking dish in it. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath (carefully!) and run it under the broiler, at least 4 inches from the heat, until golden (1-2 minutes). Let the pudding cool completely.
  3. Make the chocolate sauce directly before serving. Place the chocolate chips in a medium saucepan, and melt on low heat. Pour the cream over the slightly melted chips and continue stirring on low heat until you have a smooth, creamy mixture. Add more cream if desired until it has reached your desired consistency. Drizzle over each serving. 

 

Friday
Feb112011

Better Together: Peanut Butter Cup Pocket Pies

True or False: 

  1. Everything's cuter in miniature form.
  2. Pie is so hot right now.
  3. Peanut butter cups are delicious.

Well, I think we all know the answer to all three, and it's certainly not "false". But when these three truths come together in one adorable pocket pie form, they go beyond TRUE to TRUE LOVE.

That's right: Peanut Butter Cup Pocket Pies!

These sweet morsels are the perfect two-bite treat, and tasty as can be with the can't-lose combo of peanut butter and chocolate, all blanketed between two discs of rich, buttery pie crust. 

They'd be cute as pops too, but I think I actually prefer the stick-less version, because they're easier to "pop" in your mouth. 

Here's how you make them.

Peanut Butter Cup Pocket Pies

Makes 12 2-inch pocket pies

 

  • 1 9-inch pie crust, unbaked
  • 12 teaspoons (approx.) creamy peanut butter
  • about 36-40 chocolate chips (milk, semisweet or dark chocolate, your choice)
  • 1 egg, beaten (for egg wash)

You also need: a 2-inch (or so) round cookie cutter, small pastry brush

  1. Prepare a baking sheet by lining it with parchment; set to the side. Preheat oven to 400 degrees F.
  2. Roll out your pie crust on a flat, floured surface.
  3. Using a 2-inch (or so) round cookie cutter, cut out as many rounds as you can. It's fine to use other shaped cookie cutters too, but keep it fairly simple (hearts, squares, flower shapes, etc) so that you'll be able to easily seal the pies later. Clump the remaining dough, re-roll, and try to get some more cutouts. If they're kind of ugly, it's ok--use these for the bottom layer of your pocket pies.
  4. Lay out half of the pies on your prepared baking sheet. Place a teaspoon of peanut butter in the center of each, leaving room on the perimeter so you can seal the second half of pie crust on top. Add 3-4 chocolate chips to each, pressing into the peanut butter. 
  5. Using a small pastry brush, brush a small amount of egg wash along the perimeter of each of the peanut butter-filled pie bottoms.
  6. Place the top cutouts on top of each of the peanut buttered and egg washed bottom pieces. Press gently down, and use the tines of a fork to "seal" the pies. I did not vent these on the top. If you want, egg wash the top of the pies too (I didn't, because I forgot. I will be honest.)
  7. Place in the preheated oven; bake for 8-12 minutes, or until golden. 
Monday
Jan312011

Whole Hog: Groundhog Day Cake for Serious Eats

My family has an unusual tradition: we celebrate Groundhog Day. In a completely non-ironic way. And to herald the occasion, there is always a cake-homage to the skittish little critter.

Why? Well, my dad is a surfer, and he carefully follows Punxsutawney Phil's yearly emergence. If he does not see his shadow, it means spring is coming, and thus surf season will come sooner. And also because, well, cake is very delicious.

Of course, no matter whether you're in a rush for spring to come, it's a pretty sure thing that this Groundhog-themed cake will brighten your day—and the remaining crumbs will cast minimal shadows.

For the full entry and recipe, visit Serious Eats!

Monday
Jan242011

Have Some Funfetti: Funfetti Pancakes for Serious Eats

Fact: half of the word "pancake" is comprised of the word "cake". Actually, if you want to get really technical, it's slightly more than half.

And in celebration of bringing more cake to the pan, I'd like to present my newest invention: Funfetti Pancakes.

By lightly modifying a typical cake mix, you can make your own DIY pancake mix; the resulting pancakes are light and fluffy, but sweeter (and in this case, more colorful) than the typical griddle fare. Top them with jam, syrup, or even cake frosting for a morning treat that tastes like sweet fun.

For the full entry (and recipe!) visit Serious Eats!

Sunday
Jan232011

Crispy, Creamy, Gooey: Caramel Pudding Pie in a Rice Krispie Treat Crust

Guess what? Today is National Pie Day. Why today? I don't have a good answer for that, but when I have given you a perfectly good reason to eat pie, your follow-up question shouldn't be "why", but "why not?" and the only thing you should really be concerned with is how you'll celebrate.

Happily, in Seattle, there's an annual Pie Day Party in the Ballard neighborhood; however, even if you're nowhere near Seattle, you can still enjoy this extremely easy and incredibly delicious recipe for Pudding Pie in a Rice Krispie Treat Crust (which, incidentally, is what I will be bringing to the party). Though I used caramel pudding, you could use any flavor you like (vanilla, chocolate, butterscotch, or even pistachio sound good to me) -- either way, the resulting treat, which has a satisfying mix of crunchy, gooey, and creamy textures and flavors, is good to the last bite.

Pudding Pie in a Rice Krispie Treat Crust

Serves about 8

 Ingredients

  • 1 batch Rice Krispie Treat Batter
  • 1 batch instant pudding (3.3 ounce size box)
  • optional: mix-ins for your pudding (chocolate chips, caramel sauce, coconut flakes, etc)

 Procedure

  1. Prepare your pie plate by buttering it generously (the slices can be hard to remove if you don't).
  2. Make Rice Krispie treats as you usually would, in the microwave or on the stovetop; however, instead of pressing the mixture into a square pan as usual, press it into your pie plate, pressing the mixture down on the bottom and up the sides, holding a piece of waxed paper to press so the mixture doesn't stick to your hands. You might not use all of the treat batter; if not, press the remaining mixture into small ramekins or form into Krispie balls to enjoy later.
  3. Let the crust cool completely.
  4. Prepare your instant pudding (typically by whisking the pudding and 2 cups cold milk together until it starts to thicken); if desired, add a handful of chocolate chips, a swirl of caramel, or whatever mix-ins you'd like. Spoon the pudding into your pie crust and keep refrigerated until you're ready to serve it. Ideally, let the pie set for about an hour before serving so the pudding can completely thicken.
  5. Use a very sharp knife to slice, to ensure that you cut through the krispie treat crust; serve using a cake server.

 

 

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