Thanksgiving Memory Pie
November 25, 2009 at 8:55 pm | In Pies, event | Leave a CommentHappy Thanksgiving!
I’ve decided that the best pumpkin pie is the pie I grew up on, and no matter how good a different pumpkin pie is, it just doesn’t compare with the memories that a Libby’s Famous Pumpkin Pie brings. For me, this is the best pumpkin pie.
This year we are going to my parent’s house. I’ll be bringing some of our holiday favorites…
…Mashed Potatoes loaded with roasted garlic, caramelized shallots and sour cream, simple Roasted Brussel Sprouts, and something new…Ree’s Turnip Gratin …can’t wait. Happy Thanksgiving Everyone!
Gingerbread Skillet Cake
November 23, 2009 at 3:11 pm | In Dessert | 3 CommentsTags: cast iron skillet, gingerbread
When my friend and blogging mentor (hi Gretchen!) posted her Upside-Down Pear Gingerbread cake, I knew I had to try it in my cast iron skillet.
The cake baked beautifully, the pears were perfectly caramelized, and the gingerbread had the perfect amount of spice…food blogging 101…always trust a food blogger and your cast iron skillet.
The family will love this wonderful fall dessert!
serious cookies
November 19, 2009 at 8:43 pm | In Cookies, Dessert | 8 CommentsTags: chocolate, cookies
Seriously, go make these cookies, now!
Many thanks to Megan for posting these World Peace cookies. Megan, they are awesome. Seriously, I’ve made them twice in the past week…and I want more.
Tricks and Treats
October 31, 2009 at 10:29 am | In Dessert | 5 CommentsTags: cookies, kid friendly
Happy Halloween!
To celebrate I made these caramel apples and
peanut butter sandwich “cookies”.
The caramel apples were fun to try and tasty to eat. I decorated with melted chocolate and Reese’s Pieces.
The Peanut Butter Sandwich “Cookies” were inspired by a couple of friends. These are a great combination of sweet/salty-creamy/crispy! Thanks M and G!
Peanut Butter Sandwich “Cookies”
- chocolate chips
- peanut butter
- Saltines crackers
- Crisco shortening
Melt the chocolate chips in a double boiler, stir in 1 tsp of shortening (this makes the chocolate smooth and thin). Spread some peanut butter between two Saltines crackers. Dip into the melted chocolate.
Technique for dipping sandwich crackers:
- Drop cracker into the bowl of melted chocolate.
- Using a fork, flip it over until chocolate covers the cracker.
- Lift the cracker out of the chocolate with the fork and carefully shake.
- Lay on a cooking rack to dry.
Have a safe night everyone!
vanilla bean madeleines
April 25, 2009 at 3:53 pm | In Dessert | 9 CommentsTags: cookies, madeleines, vanilla bean
I first tried these cookies about 4 years ago. My kids and I were at Starbucks and I saw this little package containing three cookies. “Perfect, one for each of us” I thought. At first bite I became an instant fan of these little buttery cake-like cookies. They are, simply put, a classic.
We were back at Starbucks again this morning, and we dutifully picked up a package of madeleines. My daughter reminded me of the madeleine cookie tray that had given to me a couple years ago. It had been sitting in the back of the baking supply cupboard collecting dust…until today.
I found this recipe, fabulous! Now I’m dreaming up different flavored madeleines. This was my first attempt, vanilla bean, and I couldn’t be happier.
Vanilla Bean Madeleines (adapted from 101 Cookbooks)
1 1/2 sticks unsalted butter (6 ounces)
Pam for baking
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
1 vanilla bean, scraped
1 teaspoon vanilla extract
powdered sugar
Special equipment: A metal madeleine baking pan, regular size.
Preheat oven to 350 degrees Fahrenheit.
Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) – you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Add the vanilla beans and vanilla (just until mixed).
Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
Using a small cookie scoop, fill the mold about 2/3 of the way full.
Bake the madeleines for 10-12 minutes, or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Makes about 2 dozen regular madeleines.
mochi
March 1, 2009 at 8:25 am | In Dessert | 13 CommentsTags: asian, coconut, desserts, mochi
In my family, mochi was a very special treat that was always purchased from an asian market or fair. But last year a girlfriend introduced me to this homemade version. Still sweet, sticky and chewy bites of golden dough-like cake…without the trip to Japan-town. These can be made with ingredients easily found at any supermarket and are every bit as wonderful as I remember from my childhood.
Coconut Custard Mochi (Thanks Jenni)
- 16 oz Mochiko (Sweet Rice Flour)
- 2 tsp baking powder
- 1/3 cup butter, room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 can coconut milk
- 1 can evaporated milk
- 2 tsp vanilla
In a bowl sift together sweet rice flour and baking powder. Set aside.
In a large bowl fitted with a paddle attachment, beat the butter and sugar. Add the eggs and beat well.
Pour coconut milk in a 2 cup measuring cup and add enough water to equal 2 cups. Pour the coconut milk, evaporated milk, vanilla and dry ingredients into the bowl. Mix well.
Pour batter into greased and floured 9×13 inch pan. Bake at 350 degrees for 40-45 minutes. Cool completely on wire rack.
Dedicated to my grandmother.
Christmas Cookies
December 15, 2008 at 12:17 pm | In Dessert | 11 CommentsTags: Christmas Cookies, sugar cookies
Just a quick Merry Christmas! Today we listened to Amy Grant’s A Christmas Album while decorating Christmas cookies. I’m bringing these to school tomorrow…
I’m a teacher of teacher’s now, or so my friend says. Going back to work full time has left little time for blogging. But, my blogging friends, know that I still peak into your blogs every now and again. I feel a bit like this snowman…
For unto you is born this day, in the city of David, a Savior, who is Christ the Lord. And this shall be a sign unto you, you will find the baby wrapped in swaddling clothes and lying in a manger. And suddenly, there was with the angel, a multitude of the heavenly host, praising God and saying, “Glory to God in the highest, and on earth, peace, good will toward men.” Luke 2:11-14
Chocolate Stout Cake
September 22, 2008 at 8:47 pm | In Dessert | 19 CommentsTags: cake, chocolate stout cake, guinness
Happy Birthday to You!
Happy Birthday to You!
Happy Birthday Dear Hubby!
Happy Birthday to You!
For my hubby’s birthday this year I made a Chocolate Stout Cake with Guinness.
Yep, it’s a beer cake.
It’s pretty good too. Not my personal favorite, but fun to try.
And perfect for any beer lover.
Chocolate Stout Cake (make with Guinness)
from Bon Appetit, October 2006
Cake
- 2 cups Guinness stout
- 2 cups unsalted butter, cut into 1 inch cubes
- 1 1/4 cups unsweetened cocoa powder
- 4 cups all purpose flour
- 4 cups sugar
- 1 Tbsp baking soda
- 1 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups sour cream
Icing
- 3 cups whipping cream
- 1 1/2 pounds semisweet chocolate, chopped
For Cake
Preheat oven to350 degrees. Butter and flour three 8 inch cake pans with 2 inch high sides. (I used three 9 inch cake pans with 1 inch sides) Line with parchment paper rounds. Butter rounds.
Bring stout and butter to simmer in large saucepan over medium heat, stirring to melt butter. Add cocoa; whisk until mixture is smooth. Cool slightly.
Beat eggs and sour cream in large mixing bowl fitted with paddle attachment. Add flour mixture and beat until just combined. Sift in flour, sugar, baking soda and salt. Beat to blend. Divide batter among pans. (I had enough batter left over for and additional 36 mini cupcakes).
Bake cakes until tester inserted into the center comes out clean. About 35-45 minutes. Transfer to rack; cool 10 minutes. Turn out onto rack; remove parchment and cool.
For Icing
Put chopped chocolate into a large bowl. Heat cream until simmer and pour over the chocolate. Set sit 3 minutes; whisk until smooth. Chill until spreadable, stirring often, about 3 hours.
my friend and i
September 17, 2008 at 7:51 pm | In Dessert | 8 CommentsMy friend. She’s the best. Today I came home to this delightful surprise…
The NY Times Chocolate Chip Cookies and Chocolate Peanut Shortbread Cookies.
Seriously, how lucky am I?!!! Did I mention the chocolate peanut shortbread? Irresistible!
The best part is I know she is praying for me and thinking of me. Yep, she’s pretty awesome. And I am pretty lucky. Thanks M! Now, how about that recipe?
NY Times Cookies
September 10, 2008 at 8:25 pm | In Dessert | 10 CommentsTags: chocolate chip, ny times cookies
I made them.
The NY Times Chocolate Chip Cookies.
And they were good.
Real good.
NY Times Chocolate Chip Cookies (adapted from Jacques Torres, recipe found here)
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour…I used ap flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content…ya right, I used a bag of semi-sweet chocolate chips and ½ a bag of white chocolate chips
- Sea salt...I didn’t care for the cookies sprinkled with the sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
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