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Entries in recipes (598)

Wednesday
May122010

Bananarama: The Banana Jumbo Cookie

It's no secret that Betty Crocker's Cooky Book is like, my favorite cookbook ever.But one of the most interesting sections? The one called "Heritage Cookies", which is introduced thusly:

Recipes we know and use today came from 'round the wrold to the thirteen isolated colonies of America. Plain and hearty cookies were the gustatory pleasure of our pioneers...though our tastes may now be trained...to select a fancy frosted cooky...these cookies of our forefathers have won an enduring place in our hearts.

The recipe for the Banana Jumbo comes from this section of the book. And though these humble cookies are flavorful on their own, I had happened to receive a sample of Sassy Sauces in the mail around the same time I made these, and I learned that they are even better with a thick dollop of milk chocolate caramel sauce. And I totally don't consider this disrespecting the original recipe, 'cos you know what? Bet our forefathers would have used the chocolate sauce too, had it been at their disposal.

Banana Jumbos

Adapted from Betty Crocker's Cooky Book

Ingredients

 

  • 1 cup (2 sticks) butter
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 large, or 3 small, mashed very ripe bananas
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

 Procedure 

  1. Make the cookies. Mix butter, sugar, and eggs thoroughly. 
  2. Stir in the bananas, milk, and vanilla.
  3. In a separate bowl, combine the flour, soda, and salt; stir in, bit by bit, until the mixture is fully combined.  
  4. Let the dough chill for 1-2 hours in the refrigerator.
  5. Preheat oven to 375 F. 
  6. Using an ice cream scoop, drop rounds of dough onto a lightly greased baking sheet, leaving at least 2 inches between cookies as they will spread a bit. 
  7. Bake for about 10 minutes, or until lightly browned on the edges. Let cool completely on a wire sheet. Now, they are delicious as-is, but as I found out, they're even better when drizzled with some sort of glaze or frosting. 
Wednesday
May122010

Being Green: Vegan Green Granny Smith Cupcakes Recipe

Just take a look at this Vegan Green Granny Smith Cupcake. Doesn't it look just heavenly?

Unfortunately, an evil cupcake-poacher ate this before I could sample it, but I was assured it was an intensely delicious experience, and happily, the recipe was shared.

If you'd like to taste the magic for yourself, here's the recipe:

Vegan Green Granny Smith Cupcakes

Adapted from Sinfully Sweet Confections

Makes about 30 cupcakes

Ingredients for cakes

  • 2 cups cake flour
  • 2 cups coarsely chopped Granny Smith apples
  • 1/2 cup chopped pecans
  • 1/2 cup rolled oats
  • 1 cup apple juice
  • 2/3 cup canola oil
  • 2 cups sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 6 ounces plain soy yogurt
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon baking soda

Ingredients for Vegan Cream Cheese Frosting

  • 8 ounces vegan cream cheese, softened
  • 1 cup nonhydrogenated margarine, softened
  • 2 pounds powdered sugar
  • 2 tablespoons vanilla extract
  • 1/2 cup chopped pecans

Ingredients for Brown Sugar Streusel Topping

  • 1/2 cup flour
  • 1/2 cup organic evaporated cane juice (sugar)
  • 1/4 cup pecan pieces
  • 1/4 cup non-hydrogenated margarine, softened

Procedure

 

  1. Preheat oven to 325ºF.
  2. Peel and chop apples coarsely.
  3. In a electric mixer bowl fitted with a paddle attachment mix together the canola oil, baking powder, baking soda, salt, cinnamon, soy yogurt, vanilla extract, baking soda.
  4. Add flour and sugar; and mix on slow.
  5. In a slow steady stream add apple juice and continue to mix on slow.
  6. Fold in apples, oats, and pecan pieces. Pour into cupcake cups and bake for approximately 15 minutes or until a skewer comes out clean.
  7. Make the frosting. In an electric mixing bowl fitted with a paddle cream together cream cheese and margarine until smooth and creamy. Slowly add the confectioners' sugar 2 cups at a time, mixing and scraping down the sides. Add vanilla, and mix on medium speed for about 2 minutes. Gently fold in chopped pecans.
  8. Make the streusel topping. Preheat oven to 450ºF. In a medium size bowl add flour, sugar, and margarine. Mix together with a fork to create crumbs. Add pecans and toss. Spread out evenly onto cookie sheet covered with aluminum foil. Bake until golden brown. Once cooled toss and break up crumbs, use as topping for cream cheese frosting.

 

Monday
May102010

Taste the Magic: Magic Cookie Bar Pie for Serious Eats

Magic Cookie Bars are, as their name might imply, no ordinary treat. Starting with layer upon layer of unrelentingly rich layers of buttery graham cracker crumbs, toasted coconut, chocolate and butterscotch chips, and nuts, they get even better from a rich smothering in sweetened condensed milk.

With all that awesome, some might argue that a small serving is best. But I disagree, and to prove it, I've created it in a deliciously thick pie form.

Inspired by the construction of the delicious BakedBar from Baked in Brooklyn, I made my pie with a coconut-graham cracker crust which then got filled with the sweetened condensed milk slurry--the resulting confection attained a crust that was crispy, but the inside remains pleasingly gooey, making for a dessert that will likely displease your dentist, but will definitely make your mouth happy.

For more, plus a recipe, visit Serious Eats!

Wednesday
May052010

Baked Bliss: Chocolate Mudslide Cookies from The Newlywed Kitchen

I'm not a newlywed, but I sure do like to eat like one.

That is, ever since I discovered the Chocolate Mudslide Cookie recipe in the newly released book The Newlywed Kitchen: Delicious Meals for Couples Cooking Together by CakeSpy buddy Lorna Yee, Ali Basye, and photographed by Kathryn Barnard.

Now, I hear rumors that the savory recipes are good, and I can attest that the stories which accompany the recipes are sweet and engaging.

But what made me fall in love, so to speak, was the aforementioned Chocolate Mudslide Cookie. Comprised basically of chocolate on chocolate, with a little flour and butter thrown in, these cookies seemed not only easy to make, but sort of like a one-way ticket to pleasuretown.

Happily, the recipe lived up to all expectations, yielding a soft, rich, cookie which is absolutely redolent with chocolate and which is very nearly perfect. But I've found one way to make it even better: save a tiny bit of that warm chocolate mixture from step 2 (or better yet, make a little extra) and sandwich two of the cookies together with that. Now that's what I call sweet wedded bliss.

Chocolate Mudslide Cookies

Lightly adapted from The Newlywed Kitchen

Makes about 24 cookies

Ingredients

  • 8 ounces bittersweet chocolate, chopped coarsely
  • 3/4 cup sugar
  • 3 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 tablespoons cocoa powder (I used Hershey's Special Dark)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 6 ounces semisweet chocolate chips

 

(Note: Original recipe calls for 1 1/2 cups walnuts, roughly chopped. I have nothing against walnuts but realized that I had none once I'd already started baking, and went without. They tasted fine!)

Procedure

  1. Preheat oven to 350 F.
  2. In a microwave safe bowl, melt the chopped chocolate with the sugar and butter. Microwave in 20 second intervals, until about 80 percent of the chocolate is melted. Stir the mixture, and the rest should melt from the heat of the melted chocolate. Let cool to room temperature while you do the following steps.
  3. In a small bowl, combine the flour, cocoa powder, salt, and baking powder. Stir to combine.
  4. In a large bowl, lightly beat the eggs with the vanilla. Slowly pour the microwaved mixture into the eggs in three additions, stirring between each addition. Stir the flour mixture into the chocolate batter until combined, then stir in the walnuts (if you're using them) and chocolate chips.
  5. On two baking sheets lined with parchment paper, drop heaping tablespoons of the cookie dough, leaving room for the cookies to spread (about 8 cookies per sheet). Use only the middle or upper rack for these cookies, as they may burn on the lower rack.
  6. Bake the cookies for 10-12 minutes. They will be slightly soft when they come out of the oven, but will become more firm as they cool. If they last that long.

 P.S. Interested in more of Lorna's recipes? Well, here's a little heads up: save the date for June 6, when we'll be having a Red Velvet Cake tasting at CakeSpy Shop! More details to come!

Monday
May032010

Crumb With a Side of Cake: Behemoth Crumb Cake for Serious Eats

When it comes to crumb, I have a theory: if some is good, more is better.

This theory was proven when I discovered something called the Colossal Crumb Cake at New Jersey's Ocean Grove Bake Shoppe. Their version had a ratio of roughly 9 parts crumb to 1 part cake, and it was just as amazing as it sounds (theirs is the one pictured above).

Could it be possible to recreate this magic at home? Well, I certainly wanted to try. Starting with a recipe from Arthur Schwartz, a.k.a. The Food Maven, I tried to make it even better by halving the cake part and tripling the crumb part. The result? A hulking behemoth of crumb, anchored by a little sliver of cake.

For more, plus a recipe, visit Serious Eats!

Monday
Apr262010

Sweet Combo: Chocolate-Filled Pretzel Nuggets for Serious Eats on National Pretzel Day

Guess what? Today is National Pretzel Day. But how to celebrate?

On the one hand the answer is painfully obvious--eat pretzels. But what kind of pretzels? After all, there are so many options: hard or soft, knotted or in stick form? Smothered in mustard or covered in chocolate?

Well, here's a suggestion for those who like plenty of sweet with their salty: chocolate-filled pretzel nuggets. These pillow-like nuggets are sort of like Combos meet chocolate covered pretzel--that is to say, the pinnacle of sweet and salty pretzel perfection.

For more, plus the full recipe, visit Serious Eats!

Friday
Apr232010

Full of Charm: Lucky Charms Treats Recipe

To tell you what a Lucky Charms Treat is--which basically amounts to a Rice Krispie Treat, but with Lucky Charms--really doesn't do it justice.

Because while this technically tells you what they are, it really doesn't tell you about the strange beauty of seeing how the marshmallow colors run into each other, and the surprise of coming across an extra marshmallowy pocket of flavor while crunching through these super sweet treats (which I made for the Great American Bake Sale).

But perhaps you might get a hint of the magic that is the Lucky Charms Treat if I show you the pan used to make them, which was streaked with marshmallow rainbows after being emptied into the pan to cool:

...or maybe that just sealed your resolve to never, ever go down this road.

But if you'd like to see for yourself, here's the recipe (oh, and if you like messing with cereal treats, you might like this too).

Lucky Charms Treats

Makes about 12

  • 3 tablespoons butter
  • 4 cups miniature marshmallows
  • 6 cups Lucky Charms

Procedure

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 
  2. Add cereal; stir until uniformly coated.
  3. Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Friday
Apr232010

Chip off the Old Block: A Cookie Monster Guest Recipe from Vero NYC

Cookie by Carol's CookiesStart working up an appetite: Chocolate Chip Cookie Day is coming up on May 15th. And from what I hear, there's a rather unexpected place to score a delicious dessert called The Cookie Monster in NYC: Vero, a wine bar with two locations in the city. As they tell it,

 Despite not being on the menu, the Cookie Monster is one of Vero’s most popular items and devoured by regulars and discovered each night at their two locations in Manhattan.  While this simple dessert may seem each to prepare, each day the cookies are flown fresh from Carol’s Cookies in Chicago, who was voted most popular chocolate chip cookie by People Magazine.

Cookie Monster dessert, photo c/o Vero NYCAnd I tend to believe them--any dessert that calls for ice cream and whipped cream respectively in 4 scoop quantities--in addition to the cookie--is probably going to be pretty good, in my opinion.

However, if you can’t make it in to Vero to try this bite of chocolate chip cookie heaven, Vero was kind enough to share a recipe to recreate the magic at home--of course, the Carol’s Cookie and Vero’s ambience are not included.

Vero's Cookie Monster

Ingredients

  • 1 plate-sized chocolate chip cookie (preferably from Carol’s Cookies in Chicago)
  • 4 scoops of vanilla ice cream
  • 4 scoops of fresh whipped cream 
  • Drizzle of rasberry coulis
  • Drizzle of chocolate coulis
  • ½ cup of blackberries, raspberries and blueberries

Procedure

Place warm cookie on plate, top with ice cream and whipped cream; drizzle with raspberry and chocolate coulis and garnish with fresh fruit.

The Cookie Monster is $12, and available for dinner every night at both location, ask for it by name at both Vero locations in Midtown and Uptown; for directions and more info, visit veronyc.com.

Wednesday
Apr212010

Crammed with Graham: Golden Grahams Cookies

Oh, I'm sorry. Are you still eating your cereal with a spoon, in a bowl, like a jerk?

Well, it's time to turn it around--instead of pouring milk on your cereal, you should be dunking it in milk--in cookie form, obvi.

When I came across the recipe for Trix Cookies in Betty Crocker's Cooky Book, I was curious to see how it might work out with other cereals --starting with what I happened to have on hand, Golden Grahams (a cereal which, as I recently learned, is associated with a grant). Turns out, it works just fine, yielding a lightly crisp, spicy cookie which gets a chewiness from the oats. A cookie that combines some of the finest breakfast carbo-loading in one compact cookie form? Count me in.

Here's the recipe.

Golden Grahams Cookies

Makes many cookies

  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 1 egg
  • 1 tsp almond extract
  • 1/4 cup water
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 4 cups Golden Grahams

Procedure

  1. Heat oven to 350 (original recipe called for 375, but I found 350 with a slower bake made for softer cookies).
  2. Mix butter, sugar, egg, almond extract, and water well.
  3. Blend flour, soda and salt; mix in to the butter-sugar mixture gradually.
  4. Mix in rolled oats and cereal.
  5. Drop by rounded teaspoonfuls onto a parchment-lined baking sheet, making sure to leave about an inch and a half around each cookie. Bake 12-14 minutes or until lightly brown around the edges.
Monday
Apr192010

Sweet Combination: Whoopie Pie Cupcakes, Inspired by Audrey

Whoopie pies are not the next cupcake...or are they?

At the recent CupcakeCamp Seattle event, one cupcake submission (by talented amateur baker Audrey M. of Seattle's Babeland) made my eyes go wider than any other: the whoopie pie cupcake. Here it was: cold, hard proof that both are improved when combined. Yes!

Needless to say it was love at first bite, and I rushed home to try and recreate the magic in my own kitchen. I whipped up a batch of whoopie pie batter (using butter instead of the traditional shortening) and baked about two-thirds of it in cupcake cups, and the rest as regular whoopie pie cookies, and then sandwiched it all together with a generous dab of fluffy frosting.

The conclusion? Whoopie pies and cupcakes are definitely better together.

For the full entry and recipe, visit Serious Eats!

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