Home Home Home Home Home Home Home
CakeSpy

Featured: 

My mom's Irish Soda Bread recipe 

Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer

Entries in recipes (688)

Tuesday
Jun142011

Matcha Point: Matcha Tiramisu With Adzuki Red Bean and Mascarpone Recipe

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.

Growing up in the 1980s, tiramisu was ubiquitous at dinner parties and on restaurant menus.  And I consumed my share of them.  (With a Shirley Temple in my other hand, of course.  I wanted a “drink” like the adults.)  But in the intervening decades, my parents rarely ordered or prepared the Italian dessert – they were turned on to (and, hence, turned off by) the raw eggs and copious of heavy cream and mascarpone.  These days, I don’t come upon tiramisu often but when I do, I can’t deny a few bites of the Italian-American favorite.   

I can’t recall with certainty how or when I dreamt up this recipe.  I was thinking about tiramisu - and thinking that my husband doesn’t share my affinity for coffee and liquer-infused desserts.  Feeling (momentarily) indifferent about typical American dessert flavors, this idea was conceived.  Here, the ladyfingers are soaked in sweetened green tea and sandwiched between rich mascarpone cheese and nutty, sweet red bean paste.  Matcha powder is sifted between layers and atop the dessert as both a bitter counterpoint to the sweetened layers and as a garnish. 

How was it, you ask?  The texture of the dessert is much like a traditional tiramisu – creamy with a softened, moist cake layer.  There is a richness and creaminess from the mascarpone, a nutty sweetness from the adzuki bean paste, and a slightly bitter (but refreshing) contrast from the green tea.  Frankly, if you enjoy the flavors of green tea and red bean you’ll find this delightful – and addictive.  If the flavors aren’t your cup of tea, may I suggest lemonstrawberryvanilla, or chocolate for your sweet tooth? 

Matcha Tiramisu with Adzuki Red Bean and Mascarpone

Ingredients

1 cup boiling water + 1 tbsp macha powder + sugar (to taste).
16 Savoiardi biscuits (ladyfingers)
Matcha powder for dusting
1 cup (1/2 pound) mascarpone cheese (or cream cheese, or vegan cream cheese)
1/4 cup heavy cream
2 tbsp powdered sugar 
2 tbsp matcha powder for dusting
1/2 cup adzuki bean paste (thinned with a few tablespoons of water)

Procedure

  1. Beat cream and powdered sugar in a large bowl with an electric mixer until soft peaks form.  Fold in mascarpone.
  2. Pour 1 tbsp matcha and water mixture in a shallow bowl.  
  3. Dip both sides of half of the ladyfingers in the espresso and use them to line the bottom of a glass or ceramic baking dish.  Dust the ladyfingers with matcha powder.
  4. Spoon a third of the adzuki bean pasta atop the ladyfingers and spread in a smooth, even layer.  Follow with the mascarpone mixture.  Repeat with ladyfingers, adzuki, and mascarpone.  (End with the mascarpone.)
  5. Cover and refrigerate the tiramisu for at least 4 hours or overnight.
  6. Just before serving, sift the matcha powder over the top of the tiramisu.

Note:  Tiramisu can be refrigerated up to 2 days.

Monday
Jun132011

Fromage et Chocolat: Chocolate-Covered Cheetos Recipe for Serious Eats

Believe it or not, this was not my idea.

This nugget of sugar-coated tastiness came from Becky Selengut, author of Good Fish (and arguably Bad Seed, or at least enabler of Bad Ideas), who made a compelling suggestion to the world via Twitter: "Chocolate covered fritos. Go. Make. Sell. Widely."

Well, naturally I knew this confection was my destiny, but I took it one step further, testing out the idea on several chips, including two types of Doritos, Fritos, Lay's Potato Chips, and Cheetos.

To be honest, the original chips were probably the biggest crowd-pleaser, but theCheetos were certainly the most compelling—vaguely shrimplike in shape, these nubbly, crunchy, chocolate-and-cheese snacks were oddly addictive in a sweet-and-salty, lowbrow sort of way; if you enjoyed Velveeta Fudge, you might want to give this one a try.

For the full entry and recipe, visit Serious Eats!

Wednesday
Jun082011

Street Eats: Chocolate Pudding and Cookies Recipe from Food Trucks by Heather Shouse

Image credit: sugarcave.com

Street food is one of the most exciting emerging sectors of the foodie landscape, creating impromptu dining experiences made possible by following trucks on Twitter or Facebook to find out where they are, and then lining up on the street to get some of the (often unique) food being served up.

It was only a matter of time before a book came out dedicated to the subject, and Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels is a fun and timely ode to The New Street Food. It is full of stories and recipes, mostly savory, but a small handful of sweet ones.

The one that I zeroed in on, though? Yellow Submarine in Miami, Florida--because they had the most compelling dessert recipe, for Chocolate Pudding and Cookies. It's sort of like my favorite Banana Nilla Wafer pudding, but with chocolate pudding and no bananas.

Angela's Chocolate Pudding and Cookies

8-12 servings

  • 2 boxes (3.5 oz) chocolate pudding (cook and serve)
  • 4 cups cold milk
  • 1 can Nestle table cream
  • 1 can condensed milk
  • 2 (3.15 oz) packages Goya Maria cookies (mexican butter cookies) 
  1. Make the pudding according the package instructions. Let the pudding rest for 2-3 minutes, then add the table cream and condensed milk, mixing very well.
  2. Into a large, round glass bowl, pour enough of the chocolate mixture to cover the bottom of the container. Add a layer of the Maria cookies, then top with a layer of the pudding; repeat until the cookies and chocolate mixture are used up. Let the treat rest in the fridge for 2 hours, then spoon out on to plates and serve.

 

Tuesday
Jun072011

Pass the Torchetti: Torchetti Cookies from Cle Elum Bakery, WA

The other day, I found myself in a magical land called Cle Elum.

Now, don't ask me how to pronounce the name of the town--but do ask me what I ate there, because I did find a magical place called Cle Elum Bakery.

I ate something called Torchetti, that's what. This is a traditional Italian cookie which I learned more frequently goes by Torcetti, which means "little twist"--which, you know, describes them pretty well. Physically they resemble Berlinerkranser or Calabrian Love Knots, but texture and taste-wise they are different; where aforementioned cookies are crumbly and buttery, these biscuits are more hearty and sturdier in texture with the addition of yeast, more like lightly sweet biscuits than butter cookies.

As I learned from this segment,

The recipe itself is very old, indicated by the use of yeast, not baking powder, for leavening.  These cookies are from the Piedmont region of northern Italy.  Turin, Piedmont's capital, was also Italy's first capital.  The city preserves remarkable architectural and cultural treasures.

They're a very nice snacking cookie, no matter what you want to call them or how you want to spell it.

Of course, if you can't make it up (or over?) to Cle Elum, you can try this recipe (adapted from Taste of Home):

Torchetti (or Torcetti)

  • 5 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 cup shortening
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm milk (110° to 115°)
  • 2 eggs
  • 1 tablespoon sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • Additional confectioners' sugar

Procedure

  1. Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In a large bowl, dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups of the crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture.
  2. Turn onto a floured surface; knead for 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide into six portions. Shape each portion into twelve 6-in. ropes, about 1/4-in. thick; roll in confectioners' sugar. Shape each rope into a loop. Holding both ends of loop, twist together three times.
  4. Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners' sugar. Cool on wire racks. 

 

 

 

Monday
Jun062011

Stuff It: Sugar Cookies Stuffed With Chocolate Chip Cookie Dough Recipe for Serious Eats

Nomsies!Here's the thing. Chocolate chip cookie dough makes delicious things even more delicious. Including other cookies.

Case in point: sugar cookies stuffed with chocolate chip cookie dough. This baking experiment proves that yes, stacking two cutout cookies sandwiched with a dollop of chocolate chip cookie dough bakes up something delicious, and, in case you didn't notice, it's basically like eating three cookies at once. Triple threat of sweet deliciousness.

Note: You can either make these cookies as cutout cookies, or make more free-form rounds with your sugar cookie dough. The free-form method will result in fatter cookies (pictured at top); the cutout method will result in slightly slimmer cookies with a bulging mound of dough in the middle.

For the full entry and recipe, visit Serious Eats!

Thursday
Jun022011

Totally Sweet: Cherry Pie in a Chocolate Pie Crust Recipe from Domestic Fits

Photos: Domesticfits.comCakeSpy Note: This is a guest post from Cake Gumshoe Jackie, a Los Angeles resident (but we won't hold that against her) who cooks and bakes from a small kitchen surrounded by a husband, bulldog, 1 year old daughter and lots of sunshine. She is committed to cooking and baking with the abundance of local produce that her area offers, strawberries and avocados better watch out!

CHOCOLATE PIE CRUST! It’s pretty clear by my excessive use of capitalization what my favorite part of this pie is. I woke up in the middle of the night (I know, overly dramatic for a food blog post) with the idea of a chocolate pie dough crust. After a quick google search I wasn’t able to find a recipe for inspiration, leading my to wonder if my midnight dessert vision wasn’t even possible. By only modifying my go-to pie dough crust, It turns out that it is VERY possible, and super tasty.

Here are a few process shots and the recipe, which can also be found on Jackie's blog, Domestic Fits.

Cherry Pie in a Chocolate Pie Crust

 Ingredients

  • 1/3 cup unsweetened cocoa
  • 2 2/3 cup of all purpose flour
  • 1/2 tsp salt
  • 3 tbs sugar
  • 12 tbs butter, cut into cubes
  • 1/2 cup shortning
  • 1/4 cup vodka
  • 1/4 cup cold water

Pie Filling ingredients:

  • 1 1/4 cup sugar
  • 3 tbs cornstarch
  • 5 cups of fresh bing cherries
  • 3 tbs lemon juice from a real life lemon, none of that squeeze bottle crap (about 1 large lemon’s worth)
  • 1/2 tsp vanilla extract
  • 1 cup chocolate, broken up into chunks (I used 56%)
  • 3 tbs butter
  • 1 tbs light corn syrup
  • 2 tbs butter (for crust assembly)
  • plus 2 tbs white sugar to sprinkle on top before cooking 

 Procedure

  1. I did some pretty extensive research on pie dough over the past few years and I’ve learned a few things that I’ll pass on to you all. First, food processors are great at getting the job done as quickly as possible, and we all know that the more you mess with dough the tougher it becomes. So break out that food processor and add the cocoa, 2 cups of the flour, salt and sugar and give it a quick pulse until it’s combined.
  2. Add the cubes of butter and the shortening and pulse until combined, about 1 1/2 minutes. A mix of shortening and butter gives a good flavor and texture.
  3. Now, if you have a larger food processor that mine, then add the remaining flour and pulse until it gathers around the blade. MINE is tiny and I need a new one. So if you are in the same boat as I am, just transfer it to a bowl and add the remaining flour by hand. (if you have a nice big guy food processor, transfer to a bowl after you add the remaining flour)
  4. Then add the water and the vodka and squish it into the dough until its all combined. Vodka is another tip I picked up during my dough research. It cooks off completely (unlike water) creating a super flakey crust. Your dough will be very moist, but you can add a bit of flour if it is too moist to hold together. Then split into two evenly sized disks and wrap in plastic wrap, and chill for AT LEAST AN HOUR, super important, don’t skip this step.
  5. You can chill it for a few days if you need to, in that case, put the wrapped circles in a zip lock bag.
  6. Before you get to the cherries, combine the sugar, cornstarch, salt, lemon juice and vanilla in a large bowl and set aside.
  7. Now, get out those beautiful cherries. You’ll have to pit them, so I hope you have a pitter. You can buy them for about $8 and its totally worth it.
  8. To pit 5 cups, it should only take about 10 minutes. Unless, your daughter needs a nap and she won’t sleep and you can hear her jumping in her crib throwing bedtime bunny, sleepy time bug, and her sippy cup across the room and you have to go in and lay her down and tell her that she is a tired lady and she needs to go nigh night….in that case, it may take longer.
  9. Add the pitted cherries to the sugar mixture bowl and stir until the cherries are well coated. Allow to rest for about 30 minutes.
  10. Get your cold dough out of the fridge and place it on a well floured surface. I’m not gonna lie to you, this is not the easiest dough to work with. It’ll need a lot of flour on both sides, flour the top to make sure it doesn’t stick to your rolling pin. roll out into a circle large enough to fit into your pie pan with only a little over hang. If it breaks apart, just smoosh it back together with your fingers. Transfer to your pie pan, if it breaks, again, just push the cracks back together.
  11. in a microwave safe bowl, add your chocolate chunks, butter and corn syrup.
  12. Microwave for 20 seconds, stir and repeat until all melty. Pour the chocolate into the crust and smooth out to make an even layer. Then add your beautiful cherries. 
  13. OK, so by this point I was a little fed up with my crust, so the double crust plan was altered a bit. If you want to roll out circle #2 and make it a double crust, be my guest. I decided to roll out #2 and cut him up with two mini cookie cutters. You can also cut strips to do a lattice top.
  14. I then layered them on the top to create parallel lines, brushing each cutout with melted butter to help them adhere to each other. I then filed in a bit of the blank spaces with randomly placed cutouts and sprinkled the top with sugar.
  15. By this point you may be thinking, “Why didn’t she ask me to preheat the oven? Did she forget? should I just set it to my go-to 350?” Nope. This is one of those pearls of pie dough wisdom that I am passing on. Ice cold dough cooks better than room temp dough. SInce we have worked this pie dough over pretty good, it needs to rest and chill before going into the oven. SO now, turn the oven on and set it to 475 and place your pie in the fridge to chill. Wait about 20 minutes and then bake your pie at 475 for about 15 minutes. Then, turn your oven down to 375 and finish baking for about 45 minutes or until the filling is thick and bubbly. If your crust looks like it is browning too much, cover it in foil.

 

Monday
May302011

Pop! Brownie Pops Recipe For Serious Eats

Dilemma: it's Memorial Day and you need a sweet treat by this afternoon—ideally something simple to prepare and easy to eat outdoors.

Never fear: you've still got time to make Brownie Pops!

This is a sweet idea I got from Dawn, who writes the blog Not Just A Mommy. Using brownies is a little lower-maintenance than using cake to make these cute pops. The natural density of brownies means you don't have to mix with frosting to attain a fudgy consistency; simply bake up (or buy) a batch of fudgy brownies, shape into balls, chill, dip in candy coating, and let set while you get your grill on; by the time the burgers and hot dogs have been devoured, these bite-sized delights will be ready to serve.

For the full entry and recipe, visit Serious Eats!

Thursday
May262011

Peachy Keen: Peach Cobbler Milkshake Recipe by Munchin With Munchkin

Photo: Munchin with MunchkinCakeSpy Note: This is a guest post from Cake Gumshoe Christine, who blogs at Munchin With Munchkin. Let the NOM begin:

I am not a vegan. I’m actually not even a vegetarian but I love a challenge.

So many desserts are off limits for those trying to avoid animal products or even attempting to live a healthy lifestyle. It truly doesn’t have to be this way as making a vegan dessert is just as simple as making one full of fat, sugar and dairy. All you need is a blender and a few simple ingredients such as fruit, coconut milk, and some common spices.

Peach cobbler is one of my favourite desserts and with fresh peaches popping up at my local farmers market I couldn’t resist the challenge of another classic dessert-inspired milkshake. When choosing peaches for this purpose, ensure they are quite ripe as they no longer ripen after they are picked. If you can find a few ripe peaches there is no need to add additional sweetener such as maple syrup as these juicy fruits are full of natural sugars.

You can also opt to make this recipe raw by omitting the peach preserves and substituting almond butter and a few pecans for the graham cracker crumbs and oats. Now go make your sweet tooth happy and enjoy some peach cobbler for breakfast! Happy Friday!

Peach Cobbler Milkshake

Ingredients

  • 4 ripe peaches, sliced
  • 1 Tbsp. lemon juice
  • 2 Tbsp. Peach preserves, preferably natural, no sugar added
  • 1 Tbsp. coconut oil
  • 1 cup light coconut milk
  • 1 ripe frozen banana
  • 1 Tsp. pure vanilla extract
  • ½ Tsp. cinnamon
  • dash nutmeg
  • 2 Tbsp. graham cracker crumbs (check label to ensure it is vegan)
  • 1 Tbsp. old fashioned oats
  • 2-3 pecans (optional)
  • maple syrup, sweeten to taste (optional)
  • ice cubes

Procedure

  1. Combine all ingredients in a blender and pulse until smooth
  2. Top with soy based whip cream, sprinkle with additional graham crackers and cinnamon. Garnish with a peach slice.

Serves 3-4

Tuesday
May242011

Taste The Magic: Rainbow Cookies Stuffed With Chocolate Chip Cookie Dough Recipe

Recently, I received this cry for help via email from reader Anne:

Dear CakeSpy,

I have a big problem.  Sunday is my 30th birthday and as is tradition, we will have a Bake-Off! Birthday Bake-Off is pretty much the greatest idea I have ever had: maximum dessert variety and no having to awkwardly stare off into space while people sing happy birthday and all I'm thinking is how we are wasting precious seconds that could be used for eating frosting.  But, the dilemma.  I have no idea what to make this year.  Now that there are internets, there are just TOO MANY awesome recipes and I can't decide on one.  You are the connoisseur of carbs - what would YOU make??


-Clueless in Cleveland

Now, Clueless in Cleveland, I will tell you, I thought about this for a long time. I went outside and took a walk, knowing that the answer would come to me. And then it did:As a majestic unicorn whizzed by, I thought to myself: "It must involve rainbows, and magic."

And from then on, the answer was easy:

1. Take the most colorful recipe I could think of, which is definitely Rainbow Cookies (now, to get the recipe I'm going to have to urge you to buy my book, because that's where the recipe is, but I'll tell you now that it's not so very different from these cookies).

2. Add magic. And how better and more reliably can one add magic than by adding cookie dough to the mix?

And so, with that sweet epiphany in mind, allow me to present the new Best Thing Ever:

Rainbow Cookies Stuffed With Chocolate Chip Cookie Dough. 

Here's how you do it.

You'll need:

  • 1 batch rainbow cookie dough (similar enough to this recipe that you could make it work by tinting the dough many colors)
  • 1/2 batch chocolate chip cookie dough (bake the rest normally, or use it to stuff cupcakes, you follow your bliss)

Note: if you are uneasy about the cookie dough not baking fully and the whole egg thing, use a chocolate chip cookie dough that does not use eggs, or that uses egg replacer.

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. So, you've got your rainbow cookie dough all ready to go. Now, slice it into fairly thin coins--like, 1/8 inch thick. Lay them on your prepared baking sheet with about 1 inch in between rounds (they won't spread too much).
  3. On the center of each round, place a small dollop of chocolate chip cookie dough.
  4. Place a second coin of rainbow cookie dough on top. If it cracks between color segments, use your fingers to smooth it back into place. Gently press the sides down so your chocolate chip cookie dough doesn't ooze out.
  5. Bake for 9-10 minutes, or until rainbow cookies have a dull finish on top. 
  6. Let cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
Tuesday
May242011

Berry Delicious: Triple Strawberry Cheesecake Recipe from The 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 is a strawberry cheesecake.  Not a plain cheesecake topped with strawberries.  And not a plain cheesecake with a swirl of strawberry puree.  Fresh strawberries are infused throughout this cheesecake – in the base, with an extra swirl of fresh puree, and with sliced fruit perched atop the lovely pink cake.  (For serious strawberry afficionados, consider making extra puree or strawberry coulis to drizzle atop the cheesecake.)  I’m crazy about this cake.  So crazy Rice Kernel and I had to eat some warm from the oven.  (In case you’re curious, it’s warm and mousse-like.)  Tall, light, creamy, and full of freshness, it will make any strawberry lover swoon. 

Strawberry Cheesecake, adapted from Dorie Greenspan’s Tall and Creamy Cheesecake from Baking: From my Home to Yours (via The Way the Cookie Crumbles)

Crust
1½ cups graham crackers
2 tablespoons sugar
pinch of salt
3 tablespoons unsalted butter or Earth Balance, melted

Cheesecake
4 (8-ounce) packages reduced fat cream cheese or Neufchatel, at room temperature
1⅓ cups sugar
½ teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 cup strawberry puree, divided

Directions

  1. Place washed and hulled strawberries in a blender (about 1½ cups whole) and puree until smooth.  Place through a fine sieve to remove seeds.
  2. For the crust:  Spray the bottom of a springform pan with nonstick spray.  Either grind the graham crackers with a food processor or place them in a ziptop bag and crush with a rolling pin.  Add sugar, salt, and butter to the crumbs and stir until evenly mixed.  Press the crumbs into an even layer covering the bottom of the prepared pan.  Put the pan in the freezer for 30 minutes.
  3. Meanwhile, heat the oven to 350 degrees F. Bake the crust for 7-10 minutes, until fragrant.  Let cool on a wire rack, then wrap the bottom of the pan in foil.  Reduce the oven temperature to 325 degrees F.  Bring a pot of water to a boil.
  4. For the cheesecake:  With a mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese at medium-low speed until smooth.  Add the sugar and salt; continue mixing for about 2 minutes, until the mixture is light and creamy. Add the vanilla, then the eggs one a time, mixing just until each one is incorporated. Mix in ½ cup of the strawberry puree.
  5. Pour the batter onto the cooled crust.  Spoon the remaining strawberry puree over the batter and use a butter knife to gently swirl it.  Place the wrapped springform pan into roasting pan; pour the hot water into the roasting pan.
  6. Bake the cheesecake for 1 hour and 30 minutes.  Turn off the oven’s heat and prop the oven door open with a wooden spoon; let the cheesecake set in the water bath for another hour.  Remove the cheesecake from the hot water and let it come to room temperature on a cooling rack.  When the cake is cool, cover the top lightly and chill the cake for at least 4 hours.

Strawberry Coulis

Ingredients

2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 tbsp sugar
1 tbsp fresh lemon juice

Directions

  1. Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth. 
  2. Press through a fine mesh strainer to remove the seeds. 
  3. Cover and refrigerate until cold.
© Cakespy, all rights reserved. Powered by Squarespace.