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Entries in recipes (628)

Friday
Jan212011

Feather in Your Cappuccino: Cappuccino Tapioca Pudding with Cardamom Brulee Recipe

FACT: Pudding is delicious. So why is it that so many home bakers, undaunted by baking cakes, cookies, or even pie crust, are scared to make it?

Could it be they're scared of the dreaded scrambled eggs effect of adding eggs to the hot liquid? Or is it just that it's so much easier to add cold milk, mix, chill, and serve? (Bless you, instant pudding!)

Well, in the new book Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan, one of the goals is to stress that pudding is something you can (and should) do at home. Don't believe me? Here's a recipe that the publisher was kind enough to share! Sounds good to me!

Cappuccino Tapioca Pudding with Cardamom Brulee
Makes 6 (1/2-cup) servings
  • 3 cups milk, preferably low-fat
  • 1/3 cup small pearl tapioca
  • 1 tablespoon instant espresso powder
  • 2 egg yolks, whisked to combine
  • 1/4 teaspoon fine sea salt
  • 1/3 cup plus 2 tablespoons sugar
  • 1/2 teaspoon ground cardamom
  1. Pour 1 cup of the milk into a heavy saucepan. Add the tapioca and let soak for at least 30 minutes.
  2. Pour the remaining 2 cups of milk into a mixing bowl or glass measuring cup, sprinkle the espresso powder over, let it sit for a minute or two, and then stir to dissolve.
  3. Whisk the espresso-milk mixture into the tapioca mixture, along with the egg yolks, salt, and 1/3 cup of the sugar. Over medium heat, slowly bring the mixture just barely to a boil, stirring constantly; it will take 10 to 15 minutes. Reduce the heat until the mixture is barely simmering, and continue cooking the tapioca, stirring occasionally, until the beads swell up and become almost translucent and the custard thickens, another 15 to 20 minutes.
  4. Remove from the heat and let it cool. Spoon the pudding into 6 individual 1/2- cup ramekins and wrap each in plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled. It will keep it the refrigerator for several days or in the freezer for up to 2 months.
  5. When you are ready to eat, unwrap one of the ramekins of pudding (thaw it first if frozen), and sprinkle the top with 1 teaspoon of the remaining sugar and a pinch of cardamom. Use a small culinary blowtorch to caramelize the sugar on top, keeping the torch moving so you deeply brown but don’t blacken the sugar, then eat.

Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Ed Anderson © 2011

Tuesday
Jan182011

Mix it Up: Funfetti Cakelets in the Toaster Oven

Picture this: you've just filled up a cake tin's worth of cupcakes, and you have a dollop of batter left. What to do?

Now, you may think that the possibilities stop at A) Swipe it with your finger (or a spatula) and eat it...or B) Put it in a cupcake liner and bake it all by its lonesome.

Now, these are respectable options, for sure. But I'd like to present another option: bake it in the toaster oven.

I did this recently, and while I wouldn't call it an amazing success, it was thoroughly eatable, and a great sweet fix in a pinch (or late at night, when these things seem like a great idea). And it sure was fun to do.

Here's how I did it.

Toaster Oven Cakelets

 Ingredients

  • 1 dollop leftover Funfetti batter, prepared per box instructions
  • a piece of aluminum foil to bundle it in

Procedure

  1. Place your dollop of cake batter on the center of the aluminum foil. Bunch the sides up around it, to form walls so that the batter won't seep through.
  2. Place the wad in the toaster oven and toast (you heard me, toast) it on medium heat (350 if you have such settings) until it is browned on top, about 15 minutes. Lightly peel away the foil from the side to see if it is baked through. If so, remove from toaster oven, cool, and top with frosting, a dab of ice cream, etc, and enjoy.

 

Thursday
Jan132011

Footloose and Butter and Dairy Free: Vegan Peanut Butter Cookies Recipe

Are you scared of vegans? Well, really, you shouldn't be. Because really, they're a lot like the rest of us. They just don't eat things with butter or milk or eggs. Or, you know, burgers or bacon.

But you know what? Vegans do like cookies. And when Melisser Elliott passed through Seattle to sign and promote her splendid book The Vegan Girl's Guide to Life: Cruelty-Free Crafts, Recipes, Beauty Secrets and More , I made some vegan peanut butter cookies to sweeten the afternoon.

And you know what? Turns out that the vegan cookies were very delicious, and the vegans were very friendly. No need to be scared. Try it at home and see for yourself:

Vegan Peanut Butter Cookies

Makes like 24

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter (smooth, no-stir type)
  • 1/2 cup Earth Balance (it's in most grocery stores)
  • 1 egg replacer of your choice (options here)
  • 1 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Procedure 

  1. Mix sugars, peanut butter, Earth Blance and egg replacement in large bowl.
  2. Stir in remaining ingredients.
  3. Cover and refrigerate about 2 hours or until firm.
  4. Heat oven to 375ºF.
  5. Shape dough into 1 1/4-inch balls.
  6. Place about 3 inches apart on ungreased cookie sheet.
  7. Flatten in crisscross pattern with fork dipped into sugar.
  8. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Monday
Jan102011

Seriously Sweet: Crumb Cake Shake for Serious Eats

It's a new year, and some of you might be trying to think of ways to eat healthier.

And on a completely unrelated note, I would like to introduce you to the Crumb Cake Shake.

The inspiration for this shake comes from a coffee cake shake known as the "Mother Futcher" fromTradewinds Cafe of Portland, Maine, famously consumed by Adam Richman on Man Vs. Food. As soon as I saw this frozen treat, I knew I had to make my own version.

Combining two of the world's most perfect foods—crumb cake and ice cream, mixed with a dash of cream for good measure—this shake is an absolute dream, especially when served with a crumb cake wedge as garnish.

For the full "scoop" visit Serious Eats!

Tuesday
Jan042011

Slice of Life: Bob Andy Pie Recipe from Dangerously Delicious Pies

Recently, when leafing through the amazing book Killer Pies: Delicious Recipes from North America's Favorite Restaurants, a conflict presented itself: which recipe to try first?

Happily, the answer presented itself quickly enough, when I found the entry for Dangerously Delicious Pies in Baltimore, Maryland. 

The pie in question? The "Bob Andy". 

What's a Bob Andy Pie, you ask? Well, according to proprietor (part time baker, part time rock musician) Rodney Henry, this pie is "really awesome...I call it 'White Trash Creme Brulee.'" I didn't need any more backstory beyond that: I was already headed to the kitchen.

Happily, the Bob Andy is what is considered a "staple" pie, meaning it contains the basic ingredients most people have in their pantry at any given time. 

Unhappily, it just so happened that just returning from a trip, my pantry was somewhat empty, and I found myself with roughly half of the milk and butter called for in the original recipe. But it occurred to me: is it possible to half a pie recipe? After all, I had split a pie in three parts before, why not just create a foil barrier and bake it as a half-pie?

So I gave it a try, and amazingly, it worked. I had a little extra filling, which I simply baked up as custards in cupcake-cups. I can't say it would work for every type of pie, but I was happy with the result.

Bob Andy Pie, Halved

  • 2 eggs, separated
  • 1 cup sugar
  • 1/2 tablespoon ground cinnamon
  • 1 1/2 tablespoons flour
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups milk
  • 1 unbaked round of pie dough (enough for a 9-inch pie), cut into 60/40 portions, of which you'll use the 60 part (use the rest for pie fries!)

Procedure

  1. Preheat the oven to 375.
  2. Prepare your pie dough. Roll it out, and place it in your pie plate. Using a piece of foil, form a barrier in half of the tin, and shape your dough up the side of it, so that you have a sort of makeshift pie semicircle in which to pour your filling.
  3. Mix all of the filling ingredients except for the egg whites together to make a custard.
  4. With a hand mixer, beat the whites in a separate bowl until stiff peaks form, about 5 minutes. Fold the whites into the custard and pour into the pie shell. Bake for 1 hour. 
  5. Remove when it's browned on top, and when (owner's words) "everything moves together. It shouldn't be jiggly like milk."

 

Tuesday
Dec282010

Intensely Delicious: Chocolate Cake Bars Recipe Adapted from Intensely Chocolate by Carole Bloom

I'll tell you the truth: I kind of fainted when I got a personal email from cookbook author and baking legend Carole Bloom. After all, I consider her book The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide With More Than 800 Definitions and 86 Classic Recipes to be an essential reference guide, and every other thing little thing she's done is magic, too. 

But for real, there it was: an invitation to check out her newest book, Intensely Chocolate. With a name like that, what wasn't to love? Sign me up!

Well. Here's the first recipe I tried. Her version is for "Individual Chocolate Bundt Cakes With White Chocolate Passion Fruit Frosting", but you know, I'm not too-too fancy, so I baked the cake batter in a single pan instead, and topped it with delectable brown sugar frosting and Peanut Butter M+M's. But my baking experiment only serves to prove Bloom's prowess: this recipe is easily dressed up or down, and is completely delicious either pinkies-out fancy or footloose and fancy-free.

Chocolate Cake Bars with Brown Sugar Frosting and Deeply Un-Fancy M+M's

Ingredients

  • 6 ounces unsweetened chocolate, finely chopped
  • 1 3/4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or fine grained sea salt
  • 1 stick (4 ounces) unsalted butter, softened
  • 1 cup superfine sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream (I used yogurt)

For the topping

  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder

Procedure

  1. Position the oven rack in the center position. Preheat oven to 350. Coat an 8x8 or 9x13-inch pan with nonstick spray, and line with parchment paper.
  2. Melt the unsweetened chocolate in the top of a double boiler over low heat, stirring often with a rubber spatula to ensure even melting. Remove from heat and set to the side for a moment.
  3. Over a bowl, sift together the flour and baking soda. Add the salt and toss into the blend.
  4. Beat the butter in the bowl of an electric stand mixer using the flat beater attachment until soft and fluffy, about 2 minutes. Add the superfine sugar and brown sugar and beat together well, stopping occasionally to scrape down the sides of the bowl.
  5. Use a fork to lightly beat the eggs and vanilla extract in a small bowl. Add to the butter mixture. Mix together, stopping to scrape down the sides of the bowl every now and again. The mixture may look curdled at first, but as you continue to mix and scrape down the bowl, it will become smooth.
  6. Add the dry ingredients and sour cream in alternate stages, making for about 4-5 total stages of adding ingredients. Mix thoroughly after each addition.
  7. Add the melted chocolate and blend completely.
  8. Pour into your prepared pan.
  9. Bake for 35-50 minutes (since the original recipe for bundt cakes, it called for a bake time of 25-30 minutes, but baking it in a pan takes longer). It's done when a cake tester / toothpick comes out mostly clean.
  10. Remove from oven and transfer to rack to cool completely before cutting. I topped mine with frosting AFTER cutting.
  11. While you wait for the cakes to cool, make yo'self some frosting. Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.
  12. Top each cake with a dollop, and with candy if desired (I had extra m+m's from making cornflake wreaths so used them on top).
Sunday
Dec262010

Violet and White: A Snowstorm, Plus SpyMom's Vanilla Cupcakes With Lavender Buttercream Recipe

The snowflake is totally not photoshopped! I actually (accidentally) captured it on film!Guess what? It is snowing in New Jersey. Like, a lot. In fact, to the point that we've been nostalgically recalling the Blizzard of '96. A real post-Christmas miracle!

But wait, there's more to this miraculous day. You do not need to worry about the SpyCrew starving in the snow, because SpyMom made cupcakes. Delicious ones, based on Magnolia Bakery's recipe (now, I personally am not a Magnolia naysayer, but SpyDad is, and even he said that this homemade version had a leg up on the original), but with an added element of pinkies-out-ness from lavender coloring powder to the frosting, and candied violets (edible!) used as garnish. 

Want a piece of this holiday magic in your own home? Here goes:

SpyMom's Christmas Miracle Cupcakes

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

For the frosting 

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • Violet food coloring, such as this one from Wilton
  • Edible candied violets

Procedure

  1. Preheat oven to 350 degrees F.
  2. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  3. In a small bowl, combine the flours. Set aside.
  4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting.
  6. While they cool, prepare your frosting. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

 

Thursday
Dec232010

Rule of Thumb: Thumbprint Cookies Recipe from Cake Gumshoe Alana

Hi, my name is CakeSpy. And as a professional sleuth of sweetness, I just want to give you fair warning: if you give me a secret family recipe, I will share it.

Oh, just kidding. Clearly this recipe, from Cake Gumshoe (and buddy) Alana isn't a big secret, otherwise she wouldn't have given me a recipe card along with the tin of yum she delivered last week, brimming with soft molasses cookies and (my favorite!) jam-filled thumbprints.

And I'm totally passing on the recipe to you, sweet readers. 

Alana's No-Longer-Secret Family Recipe for Thumbprint Cookies

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs, yolks and whites separated
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 cup finely chopped nuts
  • 8 ounces raspberry jam

 Procedure

  1. In a large bowl, mix butter, sugar, egg yolks, and vanilla until smooth. Sift together f lour and salt and then work into batter. Chill  dough for at least one hour.
  2. Preheat oven to 375. Form dough in 3/4 inch balls.
  3. Beat egg whites in a bowl with a fork til slightly bubbly.
  4. Roll the balls in the egg whites, then in the chopped nuts.
  5. Place 1 inch apart on an ungreased cookie sheet.
  6. Bake at 375 for 5 minutes. Remove cookie sheet from oven and press the back end of a wooden spoon into the centers of the cookies to form a small indent.
  7. Return cookies to the oven; bake for 8 more minutes, or until golden brown.
  8. Transfer cookies to a wire rack and fill with a generous dab of jam. Let cool.

 

Monday
Dec202010

Snowbound: Snowy Snickerdoodles Recipe from SpyMom

Lucky, lucky you. SpyMom has another sweet holiday recipe to share: Snowy Snickerdoodles. No, you won't get an explanation of where the name comes from, but you will get a recipe that is bound to be delicious, because that's how she rolls.

Snowy Snickerdoodles

Ingredients

  • 1 cup sugar
  • 1/2 cup butter
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • cinnamon sugar

Procedure

  1. In a mixer bowl, cream together sugar and butter; beat in egg and vanilla
  2. Combine flour, cinnamon, baking powder and salt
  3. Add to butter mixture
  4. Blend well
  5. Cover and refrigerate 2 hours or till firm enough to roll into balls
  6. Shape dough into small balls about 3/4-inch in diameter
  7. Roll in cinnamon sugar to coat
  8. Set cookies 1-inch apart on lightly greased cookie sheets
  9. Bake at 350° for 10 minutes or till the edges are lightly browned.
  10. Cool slightly on pans, then remove to racks to cool completely.

 

Monday
Dec202010

Silly Goose: A Trompe L'oeil Cake Made to Look Like a Christmas Goose, For Serious Eats

We could go round in circles discussing which treat is the ultimate Christmas sweet—is it cookies? Bûche de Noël? Or perhaps fruitcake?

But instead of engaging in this wild goose chase, why not make a Christmas Goose Cake?

Paying homage to a classic Christmas dinner, this treat isn't meat—it's totally sweet! It's a trompe l'oeil designed to look like a Christmas goose, made from decadent cake crumbled with frosting and covered with rich marzipan. Extra points for serving it on an equally sweet bed of either candy salad or artfully arranged batch of cornflake wreath batter!

For the full recipe and entry, click on over to Serious Eats!

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