Strawberry, Marshmallow, Dark Chocolate Sugar Cookies

Should we just get down to brass tacks and I try with all my might to persuade you that you need these Strawberry, Marshmallow, Dark Chocolate Sugar Cookies in your life to make it complete?  Perhaps it's necessary to fill a void, a reason to cheat on that diet (that you knew deep down you weren't sticking to anyways), a salve to soothe away winter blues.  I could even argue the case that these lovely treats contain mood lifting dark chocolate and real strawberries, but really now; stare deeply into their little pink hearts, you know resistance is futile.  

Face it we all have our growing lists of crap-to-do and limited amounts of time to do it in.  I think I'm becoming a master of distraction and can easily convince my vast expanse of a wandering mind that there are a million other things I need to be doing than sitting down working these days.  For one, my chaturanga got up and left, actually I'm not sure if it ever really liked me that much anyhow but I do miss it so.  Baking and my lack of it the last few months was something else I sorely missed so I rounded up all the energy and focus I could and whipped up some treats to share with my Valentines.  It was a good salve and I enjoyed the time immersed in it, one day at a time, I'm going to get there.  I have no idea where "there" is but I know I'll recognize it when I see it.

Until you get to your "there" perhaps you should immerse yourself in a kitchen filled with the aroma of strawberries, the sweetness of soft fluffy marshmallow needing to be licked off your sticky fingers, or perhaps disposing of all the wayward melty chocolate and errant sprinkles is more your speed.  Either way we all can get something we want out of the deal.

    

Strawberry Sugar Cookies
1.2 ounces freeze dried strawberries

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 large egg

3 cups all-purpose flour

1/4 teaspoon salt

1.  Heat oven to 350 degrees F. 

2.  Place the strawberries in the bowl of a food processor or blender and pulse until they are a powder. Sift the powder through a fine sieve and discard any larger pieces that are left. Set aside.

3.  Add the butter and sugar to a mixing bowl and mix until the butter is lighter in color and fluffy.

4.  Add the egg, strawberry powder, flour, and salt and mix until well combined.

5.  Roll 1/2 of the dough on a floured surface into a 1/4” thick disk. Cut the cookies in heart shapes or whichever shape you’d like. Place the cookies onto a baking sheet prepared with parchment or silicone mats. Space the cookies about an inch apart. Repeat until all the dough has been used up.

6.  Bake for 8-10 minutes until the cookies feel firm to the touch.
7.  Let cool.

Marshmallow Fluff

3 large egg whites 

2/3 cup granulated sugar + 2 tablespoons 

3/4 cup light corn syrup 

1 teaspoon vanilla extract 

Pinch salt

1.  Beat eggs in a mixer until frothy and then add 2 tablespoons sugar and beat until soft peaks form. 

2.  In a small pan heat corn syrup and 1/3 cup water and rest of granulated sugar until boiling. Let boil until it reaches a temperature of 242 degrees F. 

3.  Pour sugar into mixer with egg whites and beat on low speed, gradually increasing to high speed until the sugar is cool and mixture resembles marshmallow fluff.

4.  Place fluff in a piping bag fitted with a 1/4-inch round tip.  Pipe the marshmallow fluff onto half of the sugar cookies and top with another cookie and set aside.

This version is so good and fluffy and pipes so well, but if you want to just buy a jar that's cool too.  This recipe will make more than you need and you can store the rest in a covered jar in the fridge for a few days. 

Also needed

6 ounces dark chocolate 

1 tablespoon heavy cream

Assorted sprinkles

1.  Melt the chocolate and cream in a bowl of a double boiler, stirring until melted and then take off heat.  

2.  Dip sides of filled cookies in chocolate and then sprinkle with the sprinkles over a separate bowl.  

3.  Place finished cookies on a baking sheet lined with waxed paper and place in the fridge until firmed up.  Store in a cool place.  

Spreading around a little love and cookies was a huge mood lifter.  I'm putting it back on the do-again-soon list.  

Enjoy,

Gina

Chocolate Sourdough Pretzel Shortbread with Milk Chocolate Buttercream

Let's just start things out by stating,  "I'm here but I might not be here", and if you can figure that one out you are much smarter than I am my friend.  I should probably just stay off social media and quit advertising my wares because it never fails that I'm hit up with the request for a recipe for said tantalizing item I dangle in front of you all.  I always feel kind of crappy when I don't hand it over, like I'm just hogging all the good stuff for myself or something.  I've come to realize over these past few years it makes some people happy that I bother to share and others annoyed and quite possibly pissed that I'm over here showing off my goodies while they are holed up on the couch with a bag of stale chips. But regardless of how anyone feels about it I've also come to realize it makes me happy in some small way so I guess I can deal with it.

I bought the book "Cookie Love" by Mindy Segal on the recommendation of the fabulous Patty from Patty's Food and I'm loving it.  So many things to try, so little time these days.  I've also come to realize I can't even keep the battery charged in my camera from lack of use, so a cell phone and little editing is something I'm more than content with.  I should probably warn you this recipe isn't for the faint of heart, but it is darn delicious and so worth the effort.

Chocolate Pretzel Shortbread with Milk Chocolate Buttercream

(Adapted from "Cookie Love" by Mindy Segal)

Shortbread:

2 cups sourdough pretzel nuggets

2 cups unbleached all-purpose flour

2/3 cup Dutch-processed cocoa powder

1/2 teaspoon kosher salt 

1/2 teaspoon sea salt flakes

1 ½ cups (12 ounces) unsalted butter, at room temperature

1 1/4 cups confectioners’ sugar, sifted (I was out and used granulated, worked fine, p.s. sifting is for sissy types.  I did make these a second time with confectioners’ sugar and the only noticeable difference was a little finer texture to the shortbread with the confectioners’ sugar.)

2 large egg yolks, at room temperature (She calls for extra-large eggs, but I don't ever use those so feel free if that is what you have.)

2 teaspoons pure vanilla extract (Please forward the name of that one person still using imitation if you come by it.)

Milk Chocolate Caramel Buttercream:

1/2 cup (4 ounces) unsalted butter, at room temperature 

1 cup confectioners’ sugar, sifted (I didn’t sift, my bad, probably used a bit more than a cup also.  I just add sugar until I get the consistency I like, more like 1 ¼ to 1 ½ cups.)

5 1/2 ounces milk chocolate, melted and cooled

1 ½ tablespoons whiskey (Didn’t use, not going to admit whether or not I drank any.)

½ teaspoon pure vanilla extract

Pinch of sea salt flakes

1/3 cup Caramel Sauce (She has a recipe for it, but I just used a couple of heaping tablespoons of a jarred Dulce De Leche I had on hand, because I can admit it, I’m a slacker.  Pst, don’t let it get around.)

To Finish:

6 ounces melted dark chocolate

A small amount of crushed pretzel nuggets

1. Make the shortbread: Put the pretzels in a food processor and pulse until its crumbs but not powder. Pulse in the flour, cocoa, and salts.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugar and mix on low speed to incorporate. Increase the speed to medium and cream the butter mixture 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.

3. Add the egg yolks and vanilla to the mixer and mix for a few seconds longer.

4. Add the pretzel-flour mixture all at once and mix on low speed until the dough just comes together. Divide the dough into two equal portions.

5. Put a sheet of parchment paper 13x18-inches on the counter and lightly dust with flour. Place one piece of dough on top and cover with another sheet of parchment. Using a rolling pin, roll the dough half into a rectangle approximately 11x13-inches and ¼-inch thick. Ease the rolled dough onto a sheet pan and place in the fridge. Repeat for the other piece of dough. Let chill at least 1 hour until really firm.

6. Preheat oven to 350 degrees F. Line a couple of half sheet pans with parchment paper or silicone mats.

7. Roll a dough docker (or fork) over the dough to pierce. (I don't own a docker, so fell free to dock at your own risk, sounds a little dangerous to me anyways.) Cut dough into 1 3/4-x 2-inch rectangles or 2-inch squares. Put the shortbread on the prepared sheet pans, evenly spaced, up to 16 cookies per pan. (Cut the cookies tightly so you don’t have as many scraps to re-roll, you also have to let the scraps get cold again, because the dough becomes really sticky once it reaches room temp.) I got about 56 squares out of the dough once the scraps were re-rolled.

8. Bake one pan at a time for 10 minutes. Rotate the pan and bake until the cookies feel firm, 3-5 minutes more. Let the cookies cool completely on the sheet. Repeat.

9. Make frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter briefly on medium speed for 5-10 seconds. Add the sugar and beat until fluffy and pale, add the chocolate, (whiskey), salt, vanilla extract, and caramel sauce. Taste and add more sugar or salt as needed. Fill a disposable piping bag with frosting. (Using a piping tip is up to you, I didn’t bother.) Match the cookies to size and pipe one half of each set with frosting. 

10. Melt the chocolate in a shallow bowl on half power for a few seconds in the microwave and dip the cookie sandwiches in a little bit of the way, lay them on a baking sheet lined with parchment and sprinkle the chocolate with a little crushed pretzel. (Store them in the fridge till firm.)

11. Now go pour yourself a nice cocktail because you are going to be at this recipe for a good long while. (You should probably do this again for good measure.)

As for me I have summer to get back to, it has been filled with ups and downs (literally) a real challenge in so many ways.  So many miles logged and so much dust removed from my shoes.

I have to say the miles sure do go a lot faster and seem easier when you have good company in tow. 

So many cookies baked and shared with friends near and far.  Hard to believe my daughter's best friend had a little girl of her own.

A day well spent having a friend over and helping her learn the mysterious ways of the macaron.  

Okay, well maybe not every cookie gets shared.

So many wine country days still need to be had. 

Setbacks aside this year I'm writing this in hopes that things move forward and up from here.  

Happy summer!

Gina

Chocolate Pecan Chess Bars and Valentine's Crafts

It has been brought to my attention that I have been neglecting this space again.  While that may be true, I've been neglecting my homework also if that makes you feel any better.  I may have gotten a little carried away with all the craft preparations for the Valentine's party I had for the kids this weekend.  When glitter and gem stones are involved I somehow lose all track of time.

I sometimes wonder who the bigger kid is at these affairs.  I was setting everything up, getting all the packages open and before I knew it I was knee deep in decoupage and sequins.  I bought some vases at the dollar store and with a few tissue paper squares; sequins, mod podge (glue), and a little ribbon had quite the cute project ready for my little guests to make for themselves.

I had all the supplies necessary for the kids to make their own crowns.  I made a sample one for myself with no intention what so ever of sharing.  Imagine the horror when I saw my nephew running around with it manhandling it, hence the glitter all over it.  Let's just put it this way, he is lucky he is 1 and adorable or I may have to of had a little talk with him.  Crowns of this caliber don't just grow on trees you know. Wait a second; these were made of paper, so scratch that last statement.

Did I have fun with the desserts; let's just say there was homemade marshmallow fluff involved.  In my usual neglectful fashion though, photos were neglected to be taken.  So as an apology I'm offering you some decadent Chocolate Pecan Chess Bars that would be perfect for your Valentines.

Chocolate Pecan Chess Bars

Crust: 

1/2 cup unsalted butter, cut into 1/2-inch pieces 

1/2 cup granulated sugar 

2 cups all-purpose flour 

1/2 teaspoon salt 

Filling: 

1 cup granulated sugar 

8 ounces semi-sweet chocolate, melted 

1/2 cup unsalted butter, melted 

3 large eggs 

1 teaspoon vanilla extract 

1/2 teaspoon salt 

1/2 cup milk 

Topping: 

56 pecan halves, (3 1/2 ounces) or more if you’d like 

Preheat oven to 350 degrees F. 

Combine butter, sugar, flour, and salt in the bowl of a food processor and pulse until the mixture is barely stating to come together. Press the crumbs into a 9 x 13 x 2-inch baking pan and bake for 17 minutes. (If you don’t have a food processor, you could melt the butter and just mix all the ingredients together in a bowl and press in the pan.) Let cool for 10 minutes or so. 

Mix sugar, chocolate, butter, eggs, vanilla extract, salt, and milk together and pour over the baked crust. Place pecan halves evenly over the top of the chocolate batter. 

Bake for 20-25 minutes. 

Let cool and cut into squares for serving.

In the off chance I neglect you on Valentine's Day, let me just say how much I love having you stop by here.

Happy Valentine's Day,

Gina

Brianna's Scrumdiliumptious Cookies and a "Quail Crossing" Intervention

Check, check, checkedy-check, and check is my sanity still in the building?  I think I somehow lost track of days and whether or not my sanity was still hanging around sometime back in June. (Could have been much earlier than that, hmmm?)

It all started innocently enough.  I hopped in my car to run down to the farm stand to pick up more fruit for another jam run when I saw them with my own two peepers falling out of my eyes; a daddy quail playing crossing guard in the cross walk across the street from my house. 

Seriously, it wasn’t even my fault I almost ran them over. I mean for Pete's sake who in their right mind plays crossing guard without a proper uniform on?  An intense stare down between Daddy quail and me ensued.  I darted him my harshest “Dude, really” glare.   It had little effect on him though, he was relentless I tell you as he glared back at me with his, "I'll end you right now Hot Pajamas" stare. He waited until the wife and kids were safely across the street and stood there in the middle of the cross walk and did the unthinkable, I’m completely sure he winged me the bird. That was totally uncalled for in my opinion.  I hollered at him, "Dude if you want to play crossing guard for your woman and kids you should have at least have a brightly colored vest on."  I mean come on, you are smart enough to use the crosswalk, yet lack the comprehension that wearing highly visible apparel (especially with your 9-inch stature) would be a good idea.   

I proceeded to tell Hot Dog Dude all about the traumatic incident, but he just looked at me like I was crazy. I reminded him, hey sometimes I really am crazy, but this time I assure you I was not.

I decided to take action into my own hands and contact the neighborhood watch captain to see if we could get some signs installed or something.  When the neighborhood watch captain finally did get back to me apparently there is no money in our budget for quail crossing signs or apparel. Kind of pisses me off, I mean if we don't have the money for such necessities; are the street lights going off next.

So out of the kindness of my own heart I decided to work on outfitting Mr. Quail with proper safety attire. I got the hat designed so far, and I used Ted as a model. 

Not so bad if I do say so myself.  I will work on the vest soon and then comes the tricky part, getting Mr. Quail to come over so I can measure him for a fitting...

Oh my God!  Here I am rambling on and on again and you probably only stopped by here because you saw the kick-ass cookies my niece had me make for her.  Well, with no further ado.

Brianna's Scrumdiliumptious Cookies

Adapted from The Dahlia Bakery Cookbook, Peanut Butter Sandwich Cookies, aka “the Nora Ephron” 

Peanut Butter Cookies: 

1 cup (8 ounces) unsalted butter, softened

1/3 cup (3 1/2 ounces/125 grams) crunchy peanut butter  

3/4 cup (5 1/4 ounces/150 grams) granulated sugar 

2/3 cup (5 1/4 ounces/150 grams) packed brown sugar 

2 large eggs 

1 1/2 cups (8 ounces/227 grams) all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt 

2 cups rolled oats, such as Quaker Old Fashioned 

1 teaspoon pure vanilla extract 

Chocolate Ganache filling:

6 ounces dark chocolate, finely chopped

4 ounces or 1/2 cup heavy cream

1 tablespoon unsalted butter, room temperature

1.  Preheat oven to 375 degrees F. 

2.  Make ganache.  Heat the heavy cream in a small sauce pan until simmering.  Pour the cream over the chopped chocolate in a heat proof bowl, whisk until combined.  Whisk in butter and set aside.

3.  In the bowl of an electric mixer with the paddle attachment, combine the butter, peanut butter, and sugars and cream on medium speed about 3 minutes.

4.  Add the eggs and mix until combined. Add the flour, baking soda, baking powder, salt, oats, and vanilla and mix until combined.

5.  Chill dough for 1-2 hours.  

6.  Scoop tablespoon sized balls (no need to flatten) onto a baking sheet lined with parchment or a silpat.

7.  Bake 10-12 minutes.

Cool the cookies on a rack.  Once cool spread the thickened chocolate ganache on one cookie and top with another.  If your ganache hasn't firmed up enough, put it in the fridge for a little bit and it will be nice and workable.

I think I got about 24 sandwiches out of the deal, but I was quality testing as I was making; so don't quote me on that.

My niece named these cookies and I have to say besides her being one super smart cookie they have become one of my new favorites.

Quail Out!  

Gina 

Chocolate Butter Pecan Sandwich Cookies

Do you ever find yourself categorizing things in your life into the categories "worth it" or "not worth it"?  I'm constantly re-examining and eliminating non-essentials or re-working things so they work better for me.

For example stretchy pants;  I've been debating this very issue for the last 20 years.  They are totally "worth it" when it comes to being able to stuff yourself silly and not have the blood flow cut off to your brain as your jean waistband strangles your waist.  Yet on the other hand they are "not worth it" when it comes to alerting you that said waist is spreading faster than cold cookie dough in a hot oven.

Part of the problem stems from the fact life just gets faster and faster and I just get slower and slower.  I want to milk as much out of life as I can and try to find ways to fit it all in without anything squeezing out on the sides. (That last sentence seems somehow shamelessly puny.)

Oh to hell with the waistline, these cookies are so worth it, even though I had to re-write the recipe for you guys because I thought the original was a little hard to use.

Slightly adapted from The Dahlia Bakery Cookbook
Chocolate Pecan Cookies
1/2 cup plus 1 tablespoon unsalted butter, softened
3/4 cup plus 2 tablespoons granulated sugar
3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg at room temperature
1 teaspoon pure vanilla extract
1/4 cup toasted, cooled, and finely chopped pecans

Brown Butter Pecan Filling
6 tablespoons unsalted butter
1 cup toasted, cooled, and chopped pecans
3/4 cup powdered sugar
1 teaspoon kosher salt
1 1/2 teaspoons pure vanilla extract

1. Chop 1 1/4 cups pecans in food processor and place in a single layer on a baking sheet and bake in a 350 degree F oven for about 6 minutes. Let cool.

2. In the bowl of an electric mixer with the paddle attachment, combine the butter and sugar and cream together on medium-high speed until very pale and fluffy, about 3 minutes. Scrape down the bowl.

3. Add the flour, cocoa, baking soda, salt, egg, and vanilla and mix on medium-low speed until combined. Stir in the nuts.

4.  Chill the cookie dough for 1 hour or longer before shaping.

5. When you are ready to shape the cookies preheat the oven to 375 degrees F. Portion the dough using a 1/3 ounce cookie scoop or about 2 teaspoons dough per cookie. You should get about 36 cookies. Place the cookies 1 inch apart on parchment-lined baking sheets or silpats. Use your fingers to press them flat, about 1/4” thick.

6. Bake the cookies, one sheet pan at a time, until the cookies are cooked through and set, about 7 minutes.

7. Remove the pan from the oven and allow cookies to cool on the pan for at least 10 minutes before removing the cookies to finish cooling on a rack prior to filling.

8. To make the filling, first brown the butter. Put the butter in a small saucepan over medium heat. Allow the butter to melt and then continue to cook, stirring constantly, until the butter solids are browned and smell toasty, about 3 minutes or more. Watch carefully so the butter does not burn. As soon as the butter is a dark golden brown, remove it from the heat and pour it into a small bowl.

9. In the bowl of a food processor, combine the brown butter, pecans, powdered sugar, vanilla extract, and salt and pulse until a thick paste forms, scraping down the bowl a few times.

10. To make the cookie sandwiches, turn one cookie flat side up and spread with about 2 teaspoons of filling and then top with another cookie, pressing gently. Repeat until all the cookies are sandwiched together.

On the home front, it's been yet another crazy week in which we added two more members to the family.  My brother and sister-in-law brought home twins from the hospital.  I made these cookies to help celebrate the twins arrival.  Being the Aunty to 19 nieces and nephews; so "worth it", especially when a teeny-tiny newborn wraps their little fingers around yours to greet you.

Sugar Cookies and Royal Icing Recipe

Enjoy,

Gina

Mint Sour Cream Doughnuts with Chocolate Dipping Sauce

I promised you doughnuts the other day and being a woman of my word; I present to you Mint Sour Cream Doughnuts with Chocolate Dipping Sauce.  Can I get a drum roll please!  Okay that might be a bit much.

I was in an over the top green kind of mood this weekend.  Even though I'm not Irish I love any excuse to join in the celebrating.   At the market I picked up all kinds of green goodies including this cheese I just couldn't pass up.

Seriously, if you see this cheese just grab it you won't be sorry.  I added it to my artichoke stuffing and wow, oh wow.

I'm hoping this makes me at least 1/10th Irish now.  

Even with the corned beef blood bath incident my spirits were still high and I went on to end the evening on a high note enjoying a plate full of warm doughnuts with a warm chocolate dipping sauce.  

Makes 24 doughnut holes

Sour Cream Mint Doughnuts

1 egg 

1/2 cup + 2 tablespoons granulated sugar 

1/2 cup sour cream 

5-6 drops green food coloring (optional)  

1 tsp. mint extract 

1 teaspoon vanilla extract    

2 cups sifted all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

5 to 6 Cups vegetable oil for frying 

In a bowl add the egg, sugar, sour cream, green food coloring, mint extract, and vanilla extract and mix until combined.

Sift together all-purpose flour, baking powder, baking soda and salt.  Stir the dry mixture into the wet mixture. Dough will be sticky.  

Use a teaspoon to extract the dough to form a ¾-inch ball.  I used my smallest sized cookie scoop and that worked really well.  Set aside until ready to fry in the oil. Line a baking sheet with paper towels.  In a large heavy pot heat 4-inches oil until it reaches 350 degrees on a candy thermometer. Fry in small batches about 2 to 3 minutes for each batch and flip the donuts once during the cooking process.

Chocolate Dipping Sauce 

1/2 cup heavy cream 

2 tablespoons sugar 

1 tablespoon unsalted butter 

4 ounces dark chocolate, finely chopped 

Combine in a medium heavy saucepan: cream, sugar, and butter. Bring to a boil, stirring constantly. Remove from heat and add in the chopped chocolate. Let stand one minute and then whisk until smooth. Serve warm.

I saw so many good recipes this week I just had to share some of them with you!  I'm liking this Irish thing.

Spearmint Chocolate Truffles for St. Patrick's Day
Brownies with Bailey's Buttercream
Mint Chocolate Mash-Up Cookies
Black and White Irish Cream Cupcakes
Irish Cream Brownies with Chocolate Ganache
St. Patty's Day Vanilla Cupcakes with Bittersweet Chocolate Buttercream

I could go on and on with the sweets, but how about some veggies and bread instead:
Colcannon
Ballymaloe Brown Bread
Ghost Pepper Salted Guinness Pretzels

Enjoy,

Gina

S'mores Cupcakes

My brother texted me a photo late the other evening of S'mores Cupcakes.  He asked me if I could make him some.  "Tonight I'm assuming?", was my response.  I probably would went have went out that night to get the ingredients I needed except I was already in my I'm not going anywhere gear.  I hope my brother is happy though because I think I lost a little sleep thinking about these that night.

I had to be sure and make it clear to him, these cupcakes were to be removed from my premises promptly before I'd make them.  I've been trying to cut back on sweets (feel free to laugh, I did) and I really didn't need these cupcakes staring at me mocking.  "Eat me, you know you want me!"  "It will be completely painless when you go and try on swimsuits!"

Dark Chocolate Cake

1 cup granulated sugar

3/4 cups + 3 tablespoons all-purpose flour

1/4 cup + 3 tablespoons Dutch process cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

Heat oven to 350 degrees F.

Line 12 muffin cups with paper liners.  

In a mixer combine, sugar, flour, cocoa powder, baking powder, baking soda, salt, egg, milk, oil, and vanilla extract, mix on low-speed until combined.  Slowly add water and mix until combined.

Divide the mixture between the 12 muffin cups.  They will end up about 3/4 full.

Bake 14-16 minutes.  Let cool.

Chocolate Buttercream Frosting

8 tablespoons unsalted butter, room temperature

2 cups powdered sugar

1/4 cup + 3 tablespoons Dutch process cocoa powder

1/8 cup milk

1 teaspoon vanilla extract

Add butter to a mixer or bowl and beat for 1-2 minutes until butter starts to get fluffy.  Add cocoa powder and mix. Add powder sugar, milk, vanilla and beat on low speed until light and fluffy.

Frost cupcakes.

S'mores Topping

2 cups Golden Grahams cereal

2 cups miniature marshmallows

6 ounces dark chocolate (or semi-sweet, or milk chocolate it's your call)

3 tablespoons heavy cream

I used a muffin pan to shape the toppers, but I would suggest just doing them on parchment instead for easier removal.  (My muffin pan has the scars to prove it.)

Combine the chocolate and heavy cream in a heat-proof bowl and melt the chocolate over a pan of simmering water.  Or on half-power in the microwave.

Smear a 2-inch circle of chocolate on the bottom and add a few marshmallows and a few pieces of golden grahams.  Drizzle over that a little bit more of the melted chocolate and then add more marshmallows and more cereal.  Place in the fridge until hardened up.  Place the toppers on the frosted cupcakes.

I just hit the marshmallows with a kitchen torch to toast them.

I'm warning my brother right now, he has until 3:30 to come and get these or they are going out on the curb with this sign.  

I'd suggest driving by my house really slowly about 3:31 just to check!

Enjoy,

Gina

Soft Banana, Chocolate, Oatmeal Cookies

I know it's hard to believe, but we were out of baked goods around here yesterday.  After dealing with the shame of being baked-good-less; I scoured the pantry looking for a little inspiration.  Staring back at me was a jar of coconut oil I bought before the holidays just languishing away.

I've been wanting to make something with it for months, but had other recipe priorities.  I did a little research so I could decide what would be the best use for it.  I found a cookie recipe on a blog I thought was perfect.  Whipped up a batch of them and would have thrown the whole batch out had it not been for Hot Dog Dude offering to take them off my hands.  People should probably quit giving me ammunition (I mean material) for my book.  

I might go so far as to call these cookies healthy.  The coconut oil replaces the traditionally called for shortening and leaves them with a nice soft texture.  I used all brown sugar for a little extra flavor.  There is a faint coconut flavor from the oil and the oatmeal adds a nice chewy texture. 

Soft Banana, Chocolate, Oatmeal Cookies

1/2 cup coconut oil

1 cup light brown sugar

1 egg

1 ripe banana, mashed

1 1/2 cups all-purpose flour

3/4 cup oats

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Combine coconut oil and sugar in a bowl and mix until well combined.  My coconut oil was solidified with a very similar consistency to shortening.  If yours is runny you might want to place it in the fridge until it firms up. Add egg and banana and mix till combined.  Add the flour, oats, baking soda, salt, and cinnamon and mix until combined.  Add the chocolate chips and mix until combined.

Scoop dough into small balls and place balls a few inches apart onto cookie sheets lined with parchment.

Bake for 8-10 minutes.

Makes about 48 depending on size.   

Have any of you tried coconut oil and do you have a favorite way to use it?  I'm vowing to no longer ignore my jar of coconut oil or end up baked-good-less again.  

Enjoy,

Gina

Candy Cane Shortbread Dipped in Chocolate

It's beginning to look a lot like Christmas over here!  The tree is up and decorated, stockings are hung, and even my Christmas cards are here and awaiting signing.  I've decided to get an earlier start this year because if you can believe this, sometimes I procrastinate (sad, but true) and I'm baking all day and shopping at night the week before Christmas.  Not this year.  I've spread out all the requirements on the to-do list, have a few parties in the works, and the week nights before Christmas I planned to be sprawled out on the couch with a blankie.  At least that's my plan anyways.  I think we all know how the best laid plans go.

One of those requirements on my to-do list is get all my cookie recipes locked down before the holiday.  I have to admit, Peppermint & Chocolate Cookies aren't something I regularly make.  The reason is I'm not a fan of mint extract.  (Probably doesn't help I took a big swig of that stuff to see what it tasted like and almost lost it.)  Kim - Liv Life Too and Christiane - Taking on magazines asked me if I could share a recipe using these ingredients.  So I fooled around with a mint syrup to see if I could impart that mint flavor without the weird aftertaste.

Even Hot Dog Dude approved of these and that is saying a lot, because he hates mint.  I made the ones on the left for him, I called them "mint light", sans the extra peppermint bits.

Candy Cane Shortbread Dipped in Chocolate

Mint Syrup

3/4 cup granulated sugar

1/2 cup water

5-6 sprigs fresh spearmint

Place sugar, water, and mint in a small saucepan and bring to a medium boil, let boil for 5 minutes.  Turn heat off and cover and let sit for 20 minutes or so until cooled.

Strain out mint leaves, should yield about 2/3 cup.  Set aside

Candy Cane Shortbread

3/4 pound unsalted butter, room temperature

1 batch mint syrup

3 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 cup crushed peppermint candy canes + more for sprinkling on top

Also need 6 ounces milk or dark chocolate, finely chopped

Combine in a bowl of a mixer the butter and mint syrup and mix until combined.  Add the flour and salt and mix until combined.  Stir in the candy cane bits.  If you don't want to clean up candy cane bits from every corner of your kitchen; place the canes in a large ziploc bag and bash them with a flat heavy object.

Divide the dough into thirds and place a portion of the dough onto a piece of plastic wrap and form into a log and then press it into a square shape.  You want it to be about 1 1/2 - 2 inches in diameter.  Repeat for the other two portions.

Place the logs on a sheet pan and place in the freezer for 40 minutes or so until firm.

Heat oven to 350 degrees F.

Slice off 1/2-inch slices from the rolls and place on a cookie sheet lined with parchment or silpats a couple inches apart.  Bake for 13-15 minutes.  Let cool.

Melt the chocolate in the top of a double boiler over low heat.  Dip the corner of each cookie in the chocolate and sprinkle with a little crushed candy cane.

Enjoy,

Gina

Chocolate-Caramel Cherry Thumbprint Cookies

Something that always makes me happy is the Christmas cookies that flow freely out of my house come December.  It usually takes me a couple of weeks to hunt down containers and supplies.  Once I start baking I won't shut the oven off until I can't inhale the cookie fumes any longer.

Making the cookies is a tradition, a ritual you might say.  Something that brings a sense of peace and order to my little world.  Something that helps restore all of the wrongs that seemed to have crossed my path this year and helps make them right.

I finally got a chance to sit down and pour over recipes and decide what will and what won't make the cut this year.  I always include a few family favs, but I've also been working on some new ones.  I will be attending a cookie exchange lunch soon and just any old cookie won't cut it.

I have to say these cookies sure do have everything going in their favor, a soft dough encrusted with salty pistachios, a tart cherry bite, and sweet subtle caramel covered with a dash of dark chocolate ganache - just to bring them over the top. These just might be a contender for the exchange, but I still have a few others I'm working on.

Chocolate-Caramel Cherry Thumbprint Cookies

Rosemary Caramel

1/2 cup granulated sugar

3 tablespoons water

4" long sprig of fresh Rosemary (leave whole)

1/4 cup heavy cream

Cookie Dough
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup dried tart cherries, chopped finely
3/4 cup finely ground salted pistachios

Chocolate Ganache
4 ounces dark chocolate (or semi-sweet), finely chopped
4 tablespoons heavy cream

Preheat oven to 375 degrees F.

1)  Make caramel:

Combine sugar, water, and sprig of Rosemary in a small skillet and bring to a boil on medium-high heat.  Let cook 5-7 minutes until the edges are starting to turn an amber color.  Turn the heat off and add the cream.  Turn the heat back on and whisk until smooth.  Remove the Rosemary sprig (with tongs, caramel burns are no joke) and discard.  Set aside.

2)  Preheat oven to 375 degrees F.

3)  Make cookie dough:

Place butter in the bowl of a mixer or regular bowl and mix until fluffy.  Add the sugar and beat until combined. Add the eggs, vanilla, flour, and salt and mix until combined.  Add cherries and mix them in.

Place the ground pistachios in a small bowl and use a cookie scoop or a tablespoon and get a nice round scoop of dough and roll it into a ball in your hands and then roll the ball into the pistachios.  Should get about 25-28 cookies.

Place the balls on a cookie sheet lined with parchment or a silpat and press the ball down in the middle with your thumb leaving an indent.

Bake for 11-15 minutes until just set in the center and the bottom is starting to brown a bit. Use a 1/4 teaspoon measuring spoon and repress the middle a bit, just be gentle so you don't break the cookies. Let cool.

4)  Make chocolate ganache:

Combine chocolate and cream in a heat proof bowl and place on top of a small pan of simmering water.  Whisk until the chocolate is melted and smooth.  Set aside to cool for a few minutes until cool enough to handle.

To assemble the cookies:

If the caramel hardened a bit, put it back on the heat for a minute or so and stir.

Place a 1/2 teaspoon or so of the caramel into the depression on top of the cookies.

Place the chocolate into a disposable piping bag or a large Ziploc bag and cut off just a small amount of the tip. Pipe the chocolate to cover the caramel.

You can place them in the fridge to set up faster or leave them sit for a couple of hours.

Store in an airtight container.

(Well someone had to taste them and make sure they were safe for human consumption?  Didn't they?)

Enjoy,

Gina

Pumpkin and Chocolate Pie in a Jar and Photography Lessons Learned

I was milling around the kitchen the other evening, having barely put away the last of the dinner dishes I started having intense cravings for something sweet.  The play-off game for the World Series was on and something about curling up on the couch for a few hours without a snack just didn't seem right.  Plus I think its bad luck for the team. Or at least that was a good enough reason for me to go throw something in the oven.

I had made a chocolate peanut butter chess pie for company the other day and while I liked parts of the pie, it was just too rich and not really my favorite thing I had ever made.  My mind went back to the Pumpkin Pie & Crumble Cakes I made a few weeks ago; I decided a recipe experiment was in order. Nothing ventured, nothing gained, right?

Chocolate Pie with a Bite:
6 tablespoons unsalted butter, cut into 1/2" pieces
6 ounces dark chocolate, finely chopped
1 1/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs
1/8 teaspoon ground cayenne pepper

Heat oven to 350 degrees F.

In a heat-proof bowl placed upon a pot of simmering water add the butter and chocolate, stir and let get completely melted.  Take off the heat.

To the chocolate add the sugar, vanilla, salt, eggs, and cayenne and whisk together until smooth.

Take eight clean 8-ounce heat-proof jelly jars and spray them with no-stick spray and place them on a baking sheet.

Divide the chocolate batter evenly amongst the jars.  They will be about 1/3 full each.  Set aside.

Pumpkin Pie
15 ounce can pumpkin puree
6 ounces evaporated milk
3/4 cup low-fat milk
2/3 cup sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt

Combine the pumpkin, evaporated milk, milk, sugar, eggs, cinnamon, ginger, cloves, and salt in a large bowl and whisk until combined.

Pour the pumpkin mixture evenly over the chocolate and bake for 35-45 minutes.  I waited till I saw the tops of the pumpkin were set and not still wet and wobbly, or use a toothpick and see if it comes out clean.  Let cool to room temperature.

After the pies cool, they will deflate a bit, leaving ample room for a little whip cream and leftover chocolate shavings.

Serves 8.

These pies must have been good luck after all, the San Francisco Giants won that night and went on to win the World Series.  Okay probably wasn't my pies, just their incredible teamwork, either way I like to think maybe I had some small part in it.

When I first started writing this blog 2 and 1/2 years ago the only thing I knew about photography was how to point my camera at the kids and tell them "say cheese".  My first photographs on here pointed that out in glaringly obvious fashion.  After a couple months I started noticing other bloggers and their photography styles.  One in particular was Nancy - Spicie Foodie.  I remember thinking to myself I hope I can photograph that well one day.  I kept reading her and was happy to learn she willingly shared her equipment and tips with all of us.  I eventually upgraded to a DSLR and well, took thousands of pictures.  Yet I still felt like there were some technical things I didn't have down and some things that I had read that still didn't make sense.

I knew Nancy was working on an e-book for food photography and knew I had to read it.  I'm glad I did, not only does she explain all the mysteries of lighting and go over camera angles and styling tips, she also does it with a multitude of photographs.  Just seeing some of her photos made things click for me.  I've learned over the years I'm a visual learner, seriously I could sit in a lecture and come out and not tell you one thing I've learned.  If you want to enhance your food photography skills, go check out Yummy Pics Food Photography for Bloggers. Hopefully Nancy will approve of these pie photos I shot the other day; I used a few of her suggestions.  I wrote this about Nancy because I was hoping it was the least I could do to thank her for all she has taught me.

Happy Halloween!

Gina

Sourdough Bread Pudding with Apple-Raspberry Sauce

I was on a mission this morning to clean the house, catch up the laundry, and clean out the fridge.  I was on a roll until I got half way into cleaning out the fridge.  Before you go thinking it's because I'm a slacker let me assure you there is a perfectly good reason why I didn't ever finish cleaning out the fridge.

I was busy pulling out all the items in the way back of the fridge that expired way too long ago when a half eaten container of raspberries (due to expire at a moment's notice) caught my eye, then a couple of lonely apples that were on their last legs.  I had to drop everything and do something about their desperate situation.

I decided to fix a small batch of apple-raspberry sauce and while I was pulling out a pot I noticed a loaf of sourdough bread on the counter that had been there so long it was as hard as a rock. (Cough, cough.) It's not that I'm usually that neglectful with my ingredients; its just things got a little hectic around here this weekend with my daughter going to homecoming.

Before I knew it I was whipping up a batch of bread pudding to accompany the sauce.  Besides bread pudding always scores me bonus points with Hot Dog Dude, it's his favorite dessert on the planet.

Sourdough Bread Pudding

4 cups milk

4 eggs

1/2 cup granulated sugar + 2 teaspoons

2 teaspoons vanilla bean paste or extract

1/4 teaspoon cinnamon

Pinch ground nutmeg

1/4 teaspoon salt

1 loaf sourdough French bread, cut in 1-inch cubes

2 ounces dark chocolate, chopped in large pieces

2-3 tablespoons butter

Preheat the oven to 325 degrees F.

Cut the loaf of bread up into 1/2" cubes and place into a buttered 9" x 13" x 2" baking pan.

Heat milk in a saucepan on medium heat until bubbles appear around the outside edges, remove from the heat.

In a large bowl add the 2 whole eggs and separate the other 2 and add only the yolks, save the whites for an omelet or something.  Add the sugar, vanilla, cinnamon, nutmeg, and salt.  Beat together to combine.

Slowly drizzle in the warm milk while whisking.  Strain the milk mixture with a fine sieve and pour over the top of the bread cubes.  Let sit for 15 minutes.

Cut up the chocolate and sprinkle over the top of the bread mixture.  Cut the butter up into thin slices and add to the bread mixture and sprinkle the top with the remaining 2 teaspoons sugar.

Bake for 50 minutes or until the edges of the cubes start to brown a bit and most of the milk is absorbed.

Apple-Raspberry Sauce

2 medium apples, skin removed, cored, and chopped in 1/4" pieces

1/2 cup apple cider or apple juice

3-4 ounces fresh raspberries

1 tablespoon granulated sugar

Add the diced apples and juice to a small saucepan and cook on medium to medium-low heat for 8 minutes with the lid on and then add the raspberries and sugar and cook for 5-6 more minutes uncovered.  Once all the fruit is tender, turn the heat off and puree the mixture with a handheld immersion blender or food processor.

Tangy sourdough bread, melty dark chocolate and a zippy fruit sauce, maybe I will add this dessert to my all-time favorites list or at least until the next time I have dessert anyways.  I'm anticipating my next dessert to be within the next 48 hours because I like to keep myself on a strict dessert schedule.  I like to think it compensates for my lenient housekeeping schedule.

Enjoy,

Gina

White Asparagus - Bad; Zucchini Muffins - Good; the rest was In-Between...

The Good:

These zucchini, chocolate chip, and roasted salted sunflower seed muffins I made were a nice surprise. I was going to buy raw seeds like I usually do and at the last minute I threw in the roasted salted version.  Good choice it gave the muffins a little salt kick finish.

Zucchini, Chocolate Chip, Sunflower Seed Muffins

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon grated nutmeg

1 cup granulated sugar

1 cup zucchini, unpeeled and grated

1/3 cup vegetable oil

1 large egg

Zest from one lemon

1/2 cup mini semi-sweet chocolate chips

1/4 cup roasted salted sunflower seeds

Heat oven to 350 degrees F.

Combine flour, cinnamon, salt, baking powder, nutmeg, sugar, zucchini, oil, egg, lemon zest, and chocolate chips in a bowl and stir until combined.

Spray a mini muffin pan generously with no-stick spray and divide the batter between the 24 cups, sprinkle each muffin with some of the sunflower seeds.

Bake 12-15 minutes.

Adapted from my ancient Better Homes Cookbook.

The Bad:
White asparagus have been on my must try list forever it seems.  I've seen dazzling dishes with them on the internet.  While I do enjoy reading some of these recipes, I somehow end up feeling like I'm the only one of the planet that doesn't consume 5-star meals every night performed in French precision.

I spotted bundles of white asparagus at my market the other day and my eyes popped out of my head, "yesss", was all I could think.  Some brussel sprouts were sitting in the adjacent bin giving me a little wave, "Take me, take me - I'll be good."

I washed the white asparagus and prepped them as I would green asparagus, except I used a peeler and took off a bit of the outer peel.  Placed them in my steamer for about 7 minutes and fixed the topping while they were steaming.

I had 8 brussel sprouts; I cut them in half starting at their stem and cutting down.  Then I sliced off the tender part of the leaves.  I turned the fire on and heated up my skillet and tossed in 2 ounces of diced pancetta, after the pancetta browned I added a couple of tablespoons of white wine and then I tossed in the shredded brussel sprouts, sprinkled them with a little salt and pepper and a couple of minutes later I plated the white asparagus and poured the brussel sprouts over the top.

Long story short, the topping was delish, both me and my hubs looked at each other and said the white asparagus were not so good, downright bland and a touch bitter to be more exact.  I'm going to chalk this up to the overhyped category.

The In-Between:
We buried another family member this week; he was only 1 year older than me.  He went to sleep and didn't wake up.  There is nothing worse in life than attending the funeral of a child who has gone before their parents; it's just not fair.

The homecoming game and dance is this weekend.  My daughter has invited everyone over for pictures and basically room and board for the weekend.  I'm sure food will be involved; teenagers can literally eat you out of house and home.  So I'm trying to get my energy back up.

Gina

Salted Caramel on Mocha, Espresso Buttercream Cupcakes - Topped with Macarons

Even though I was pretty sure I knew how to make Salted Caramel, I mean after all isn't it just caramel with salt. I searched the internet for a recipe, stumbling upon what I might say is a pretty kick-ass website by Michael Ruhlman.  He was throwing around names like Ming Tsai and some French guy I can't pronounce. I can only image what's it's like to have friends like that. The only celeb peeps I hang out with and chew the fat are Mr. Tidy Bowl and Mrs. Butterworth. (Or is that Ms. since we are being all formal and everything?)  Not that I'm pissed or anything, because when I ask my friends, they are quick to reply, "Your recipes totally rock!" (Or does syrup always say that?)

Oh yeah you wanted my cupcake recipe. Sorry I was feeling the effects of all the sugar and caffeine in these cupcakes and lost my train of though. Don't be alarmed, it happens often, just ask my children. They would love nothing more than to share that and a whole myriad of faux-pas of mine. All it takes is for company to come over and the "remember when Mom did" starts to flying (that is when you slip them a $20 and tell them to get lost).

Mocha Cupcakes

2 cups boiling water

3 teaspoons espresso powder

2 cups granulated sugar

1 3/4 cups all-purpose flour

3/4 cups cocoa powder (Dutch process)

1 1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon salt 

3 ounces dark chocolate, finely chopped and melted

2 eggs

1 cup milk 

1/2 cup vegetable oil

2 teaspoons vanilla extract

Heat oven to 350 degrees F.

Heat the water to boiling in the microwave in a heat proof measuring cup.  Add the espresso powder to dissolve and set aside.

In the bowl of a mixer add sugar, flour, cocoa powder, baking soda, baking powder and salt.  Mix on low to combine.

Add melted chocolate, eggs, milk, oil, and vanilla and mix on low speed until just combined.  Slowly pour in the hot coffee liquid and mix until combined.

Pour the batter into a cupcake pan lined with paper liners.  I made 24 big ones and some minis, just cause I was feeling cutesy.  Fill the wrappers a good 3/4 full.  These don't rise too much.

Bake for 18-22 minutes, until a toothpick comes out clean.

Remove from oven and set aside on a rack to cool.  Don't leave the cupcakes too long in the pan or they will get a bit soggy on the bottom from condensation.

Espresso Buttercream

1 1/2 sticks (3/4 cup) unsalted butter, room temperature

3 1/2 cups powdered sugar

1/4 teaspoon espresso powder

Pinch salt

3 tablespoons heavy cream

Add the butter to a bowl of a mixer and beat until fluffy, a couple of minutes.  Add the powdered sugar, espresso powder and salt and beat on low slowly until starting to incorporate.  Add the cream and beat until the frosting is light and fluffy, a couple of minutes.  Set aside.  Buttercream can be left at room temperature if it's not too hot in the house.

Salted Caramel 

Adapted from Michael Ruhlman

1/2 cup granulated sugar

3 tablespoons water

Pinch Flake Sea Salt

1/2 cup heavy cream

Caramel goes really fast, so have everything ready to go.

Place the sugar and water in a small skillet and heat on medium-high heat until the sugar starts to turn an amber color, only takes a couple of minutes.  Don't let it go too long or you will have burned caramel.

Turn the heat off, add a pinch of the sea salt and add the heavy cream, stir with a whisk and let cool before you go taste testing.  I'm not sure if the skin on your tongue will ever grow back if you completely burn it off like that.

And if you aren't completely worn out from reading this recipe yet, I'll give you the Macaron recipe.  But feel free to rip open a box of vanilla wafers, decorate them with food coloring pens and call it a day.  I'm very good at keeping secrets.  

Macarons

4 egg whites from large eggs

1/4 cup granulated sugar

4 ounces almond flour

1 1/4 cup powdered sugar

Beat egg whites and sugar together in a mixer until the whites get stiff.  Set aside.

Combine almond flour and powdered sugar in a large bowl and add a little food color if you want.  Stir the mixture together and make sure there are no lumps.

Fold the egg whites a little at a time into the almond flour mixture.

Place batter into a piping bag with a 1/4" tip or so and pipe round disks onto a baking sheet lined with parchment.  Leave a little room between the cookies, because they will spread a bit.  Let set up on the cookie sheets for 15 minutes.

Bake in a 300 degree F oven for 10 minutes or so.  The cookies need to dry out; when you can lift them off and they aren't sticking to the paper they are done.

For frosting the cupcakes I like to use a disposable bag fitted with a Wilton 1M tip.  If you have extra frosting leftover, don't worry I know someone who would be happy to dispose of it for you.

Enjoy,

Gina