Category: DESSERTS

PERFECT BROWNIES

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  My partner this month is Laura from Tasteful Diversions. I spent a lazy afternoon perusing her recipes and was intrigued by her recent brownie recipe.  Laura had adapted the recipe from Cook’s Illustrated and I opted to follow her version.  These brownies were awesome.  Hubby gave them 2 thumbs up!  I added a Mocha cream cheese frosting and they really were perfect!
 PERFECT BROWNIES 

1/3 cup Ghiradelli unsweetened cocoa
1/2 cup plus 2 tablespoons boiling water
2 ounces Baker’s unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons safflower oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2 1/2 cup sugar
1 3/4 cup all purpose flour
3/4 teaspoon salt
6 ounces dark chocolate chips (those melty ones you get in bulk to make fondue with at the grocery store) I used Whole Foods brand

  • Preheat oven to 350°. 
  • Line 13×9 pan with foil; spray lightly with cooking spray. 
  • In a large bowl, whisk cocoa and boiling water together until smooth. 
  • Add in unsweetened chocolate and continue to whisk until chocolate is melted. 
  • Whisk in melted butter and oil. (CI notes at this point that the mixture may look curdled; I have not had this issue.) 
  • Whisk in sugar. 
  • Stir in eggs, yolks, and vanilla until all ingredients are fully incorporated. 
  • Fold in chips.
  • Pour batter into prepared pan and bake at 350° 30-35 minutes, until a toothpick inserted halfway between edge and center comes out clean. 
  • Remove from oven and allow to cool in pan on a rack for 1 1/2hrs. 
  • Using foil, remove brownies from pan and place on rack to cool another hour before serving.*

*Laura said, “Okay look, this is 2 1/2 hours of cooling time. I don’t know about you, but there is no chance in hell that fresh brownies are going to get that much alone time at my house. I usually make it about 45 minutes before I start cutting” and I wholeheartedly concur!

Muah Chee – Glutinous Rice Balls

Muah Chee 麻糍 is a Chinese dessert or snack that is popular in South East Asia. It is easily found at roadside food stalls all around Malaysia and Singapore. A glutinous or sticky rice ball rolled in sugar and crushed peanuts…similar to mochi but with the filling on the outside rather than inside. It is easy to find some glutinous rice flour in the your local Asian market. I might never get a chance to go to Malaysia and try it from a hawker, so I had to try to make it for myself. I didn’t have peanuts or the fragrant oil, but I could use almonds right? I figured since I have never had the original in the countries known for making it I could use a different nut. 😀

I had to change things up and do a few things different just because that’s what I do, so I decided to spice it up a bit too, adding some chai spice to the sugar/nut mix for the topping!

I also tried the microwave way…

Ingredients for the dough:

1 cup of glutinous rice flour (easily found in your Asian market)

3/4 cup water

2 tablespoons sugar

1 teaspoon vanilla extract

1 tablespoon cooking oil (normally you use shallot oil, but I didn’t have that)

Topping:

1/2 cup chopped nuts I used almonds

3 tablespoons sugar

1 tablespoon sesame seeds

1 -2 teaspoons chai spice mix*

*Chai Spice Mix:

2 teaspoons cinnamon

2 teaspoons cardamom

1 teaspoon cloves

1 teaspoon ginger

1 teaspoon coriander

1/2 teaspoon allspice

1/4 teaspoon white pepper (optional)

  • All spices are in powdered form for this one. Mix all together and store in a spice jar. Add it to tea, coffee, cookies, granola and much more.

      • For the muah chee mix all the ingredients for the dough mixture in a microwave safe glass bowl. Microwave for 3 minutes…I covered mine with a glass plate but I don’t think you have to do this.

      Remove from microwave and spoon out in bite size pieces. Then drop them into the topping mixture, it was just sticky enough to grab onto some of the nuts, sugar and spice and everything nice…couldn’t resist. Some will dip the dough balls in shallot oil first then stick it in the topping mix, but this way worked good for me.

      There you have it…muah chee my way 😀 I still have to make it to Singapore or Malaysia to try it the right way!

      But I really liked it a lot, I think better than I thought I would, just because of the texture thing…

      I enjoyed the cardamom, cinnamony flavors with the nuts. I think toasted, desiccated coconut with peanuts would be good on it too.

      The texture is soft, chewy and didn’t stick to your teeth…really nice. I enjoyed it with some Vietnamese coffee, it went well together…mmm so good!


      It was so easy and good! You should try it! It’s fun!


      JOHNNY CAKES, A CARRIBEAN STAPLE – TRY A NEW RECIPE DAY

      Journey Cakes commonly known as Johnny Cakes are a yeast-less bread that are either baked or fried. In the southern Caribbean they are known as bakes (even when fried).
      Today we will make some whole wheat baked Johnny Cakes
      You will need:
      1 cup white flour
      1 cup whole wheat flour
      3 teaspoon baking powder
      1/2 teaspoon salt
      3 oz butter (or margarine)
      1 1/2 oz vegetable shortening
      1 cup ice cold water
      • Sift flour with the baking powder and salt
      • Rub in the fats.
      • Slowly add the water to make a smooth dough (dough will be sticky at this point).
      • Begin to incorporate enough wholewheat flour to make a smooth, dry, but elastic dough.  Knead well.
      • Shape the dough into a bowl and allow to rest for 60 minutes.
      • Preheat oven to 400F.
      • After 1 hour, place dough onto floured board.
      • Make 1 large Johnny Cake or 4 or 5 hamburger sized Johnny Cakes.
      • Place dough onto a greased baking sheet and bake for 20 minutes.
      • Serve hot.

      Dry Ingredients

      Prepared dough

      Finished product
      From the lack of feedback, I think that my previous recipes may have been a bit too ‘exotic’. This is an easier recipe with common ingredients. I posted a fried Johnny Cake recipe over at my blog a little while ago. I do hope you try it either one and let me know what you think.
      Bon Appetit!

      APRICOT FREEZE

      I have been on the look out for dairy free frozen desserts, because milk and I are no longer friends. I will miss many creamy dishes, but this failed friendship also gave me the impetus to find a mostly healthy and delicious replacement. How about starting with this fun frozen dessert!

      Apricot Freeze
      adapted from:  The Marshmallow Fluff Cookbook
      makes approximately 1 1/4 pints

      my notes:  a simple frozen fruit dessert, you could easily cut down on the amount of “fluff” for a richer apricot flavor and firmer texture. I used an ice cream maker, but you will also find a simple method at the end of the post to whisk and freeze.

      1 16oz can apricot halves
      1 c Marshmallow Fluff
      1 T fresh squeezed lemon juice

      Mash apricot halves with a potato masher, or puree in food processor for a smoother texture.

      Place all ingredients into ice cream maker and process until resistance taxes the process. Freeze until firm.

      Scoop into small balls and serve over a bed of fresh blueberries or other berries of choice.

      You may also prepare this without using an ice cream machine:  After mashing/puree the apricots, whisk into the fluff a little bit at a time, combining well. Stir in the lemon juice. Freeze until firm, scoop to serve.

      Serves 6-8 when served with fresh fruit.

      For more great recipes or just some nonsense, visit Mom’s Sunday Cafe!

      SOUR CREAM DUTCH APPLE PIE

      I love apples – all apples. There I said it. Who can resist a slice of hot apple pie? Hubby wanted dutch apple, FIL wanted a turnover and I just wanted apples. So I dug into my files and found 3 recipes from grams, a vintage magazine and an old friend. I had never made any of these. Mainly because alone, they weren’t all that interesting. They all needed some UMPF! so I combined the parts I liked best from all three and came up with my version of Sour Cream Dutch Apple Pie. Together they were awesome.



      SOUR CREAM DUTCH APPLE PIE
      PIE
      3+ cups apples, cored, peeled and chopped
      lemon juice
      3/4 cup sugar
      2 tablespoons flour
      pinch of salt
      1 tablespoon cinnamon
      1/2 teaspoon vanilla extract
      1/2 teaspoon maple extract
      1 small egg, beaten
      1/2 cup sour cream (not light)
      9 inch pastry shell, pre-baked and cooled
      TOPPING
      1/3 cup flour
      1/3 cup dark brown sugar
      1 teaspoon cinnamon
      4 tablespoons butter, sliced extremely thin

      • Preheat oven to 350 degrees
      • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
      • In a small bowl sift together the flour, sugar, cinnamon and salt.
      • Fold in the sour cream, egg, vanilla and maple extract until well blended.
      • Fold the sour cream mixture into the apples until well coated.
      • Carefully pour into the pie shell, mounding towards the center.
      • Toss together the topping ingredients until well blended.
      • Sprinkle topping evenly over the apple mound.
      • Lay the pieces of butter all over the top.
      • Bake 30 minutes or until apples are tender.
      • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

      RUSTIC STRAWBERRY CREAM CHEESE PIE

      RUSTIC STRAWBERRY CREAM CHEESE PIE
      1 package Pillsbury pie dough (or homemade if you have time)
      2 eggs
      8 ounces cream cheese, softened
      3/4 cup sugar + 3-4 tablespoons
      1 teaspoon vanilla
      1 pound strawberries, cleaned and sliced
      whipped cream

      • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
      • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
      • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
      • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
      • Spread over “pizza” rounds.
      • Top with spoonfuls of strawberries.
      • Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

      Whoopie Pies!

      Whoopie Pies
      adapted from:  The Marshmallow Fluff Cookbook
      350 degree oven
      makes 15 pies

      1 large egg
      1/2 c vegetable oil
      1 c sugar
      2 c flour
      1/2 c unsweetened coaoa
      1 t baking soda
      1/4 t salt
      1/4 c milk
      1 t vanilla

      Preheat oven to 350 degrees. Prepare/grease 2 large baking sheets, set aside.

      In a large bowl with a mixer on medium speed, beat the egg and vegetable oil until combined. Gradually beat in the sugar and continue beating until pale yellow in color.

      In another bowl, combing the flour, cocoa, soda and salt, whisk to combine. In a measuring cup combine the milk and vanilla.

      Add the flour and milk mixtures alternately to the egg mixture, beginning and ending with the dry ingredients.

      Drop by tablespoons onto the baking sheets. These will spread a lot, so make 6 cakes per sheet, at a time.

      Bake for about 5 minutes or until the top springs back when lightly touched with a finger. Let cool on pans for a minute or 2 to prevent the delicate cookie from crumbling. Remove to wire racks for complete cooling.Continue baking until all dough has been baked.

      When cool completely, sandwich the filling between 2 cakes to form the Whoopie Pies.

      Filling:
      1/2 c (1 stick) butter, at room temperature
      1 c confectioners sugar
      1 c Marshmallow Fluff
      1 t vanilla

      In a medium size bowl, beat butter and sugar together. Add Marshmallow Fluff and vanilla. Beat until fluffy.

      PEANUT BUTTER FUDGE DROPS



      PEANUT BUTTER FUDGE DROPS

      2/3 cup Hot water
      10 ounces Land of Lakes cocoa mix
      2 cups JIF creamy peanut butter
      1/2 cup light corn syrup
      3 cups C&H powdered sugar, divided 2cups + 1 cup
      2 cups crushed vanilla wafers
      2 cups crushed ginger snaps
      72 Hershey Kisses (I like the cherry cordials)

      • Whisk together the hot water and cocoa mix until smooth.
      • Add peanut butter and corn syrup. Blend until smooth.
      • Add 2 cups powdered sugar and stir until well blended.
      • Stir in cookie crumbs until well blended.
      • Spray wax paper with PURE (these will be sticky so don’t forget this step).
      • Drop heaping teaspoonfuls of dough onto the wax paper.
      • Place the remaining 1 cup of powdered sugar in a shallow bowl.
      • Roll each piece of dough into a ball and dredge in powdered sugar.
      • Press your thumb into the center and fill with a Hershey’s kiss.  I used cherry cordial kisses.

      PEANUT BUTTER BANANA RUM RAISIN BREAD

      Filling in for Chris & Jenn today I offer you a family favorite:

      PEANUT BUTTER BANANA RUM RAISIN BREAD

      1 cup packed brown sugar
      1/2 cup butter, melted
      1/2 cup peanut butter
      2 jumbo eggs
      2 tablespoons cinnamon
      1 cup golden raisins
      1/4 cup Parrot Bay coconut rum
      1/2 cup crushed walnuts
      2 large, RIPE bananas, pureed
      1/2 cup sugar
      2 cups flour
      1 teaspoon baking powder
      1/2 teaspoon baking soda

      • 1 hour to 1 day before pour rum over raisins and let sit at room temperature.
      • In a medium saucepan melt butter.
      • Add brown sugar and bananas in a sauce pan.
      • Cook until smooth and then add nuts and raisins.
      • Stir until well coated & set aside to cool.
      • Cream peanut butter, sugar and eggs until fluffy.
      • Sift together flour, baking powder, baking soda and cinnamon.
      • Add this to the creamed mixture gradually until well blended.
      • Add cooled banana mixture.
      • Pour into greased and floured pan(s)*
      • Bake at 350 degrees for 45+ minutes.

      *This recipe will make 2 large loaves or 1 cake.

      FROSTING
      8 ounces cream cheese, softened
      1/4 cup butter, softened
      juice of 1 small lemon
      1 teaspoons pure vanilla extract
      1 1/2 cups powdered sugar

      • In a medium bowl beat cream cheese and butter until smooth.
      • Add lemon juice and vanilla. Beat until blended.
      • Add powdered sugar gradually until well blended and smooth.
      • Refrigerate 1 hour to set icing before serving.

      STRAWBERRY KIWI BUTTERMILK SHORTCAKE

      This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.

      GLAZE
      2 baskets fresh strawberries, sliced
      2 kiwis, chopped
      1 cup pureed strawberries*
      1 cup sugar
      2 tablespoons KARO light corn syrup
      3 tablespoons cornstarch
      ½ cup water

      BUTTERMILK SHORTCAKE
      2 cups flour
      1½ teaspoons baking powder
      ½ teaspoon baking soda
      dash of salt
      4 tablespoons sugar
      ¼ teaspoon cinnamon
      ½ cup butter, softened, but not melted
      ¾ cup buttermilk**

      • Mix together 1 cup sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil. 
      • When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more.  Chill 10-15 minutes.  After the sauce is chilled, pour over the fruit and toss gently.  Return to the refrigerator to continue chilling. 
      • Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough. 
      • Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking. 
      • Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown. 
      • Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the  strawberry kiwi glaze and vanilla ice cream or whipped cream.

      *I use the less than pretty berries for the puree.

      **As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.

      SNICKERDOODLES with TASTE & CREATE

      Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  My partner this month is Carol from NO REASON NEEDED for our 3rd pairing. I spent another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of ours snickerdoodles. Carol’s recipe is here.

      SNICKERDOODLES
      1 1/2 cups sugar + 1/4 cup sugar
      1 cup butter, softened
      2  eggs
      2 3/4 cups flour
      2 teaspoons cream of tartar
      1 teaspoon baking soda
      1/4 teaspoon sea salt
      2  teaspoons ground cinnamon

      • Heat oven to 400ºF.
      • Mix 1 1/2 cups sugar, butter and eggs in large bowl. 
      • Stir in flour, cream of tartar, baking soda and salt.
      • Shape dough into 1 1/4-inch balls. 
      • Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. 
      • Place 2 inches apart on ungreased cookie sheet.
      • Bake 8 to 10 minutes or until set. 
      • Remove from cookie sheet to wire rack.

      While our recipes varied quite a bit, the result was the virtually the same in taste and completely the same in that the plate was empty in no time flat!

      CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES

      CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES
      1 package Puff Pastry Sheets (2 sheets)
      1/2 cup milk chocolate chips
      1 egg, beaten
      4 ounces Philadelphia cream cheese, softened
      1/2 cup sugar
      1-8 ounce can crushed pineapple, well drained
      2 tablespoons butter
      1 cup confectioners’ sugar
      2 tablespoons hot water

      • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
      • Pre-heat the oven to 375°.
      • Line baking sheet with silicone mat or parchment paper.
      • Beat together the softened cream cheese, sugar and pineapple.
      • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
      • Spread 1 tablespoon of cream cheese mixture in the center of each pastry square.
      • Sprinkle 1 tablespoon of chocolate chips on top of cream cheese mixture.
      • Brush the edges of the pastry squares with the egg.
      • Fold each pastry in half over the cream cheese mixture and chocolate chips and press the edges to seal.
      • Place the filled pastries onto the baking sheets.
      • Brush the tops of the pastries with the egg.
      • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
      • Place the remaining chocolate chips and the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds or until the chocolate is starting to melt. Stir until the chocolate mixture is smooth. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
      • Drizzle the icing over the pastries.