Archive for the ‘Desserts’ Category

That last couple weeks of summer are upon us and with them brings mixed emotions for all. People like me, who live in Florida, are suffering through the most brutal days of the summer and begging fall to get here as quickly as possible in hopes of seeing 70′s in the forecast. Our friends to the north are looking forward to the apple picking and beautiful foliage but are savoring the last few warm days of the year. On the other hand we are also battling with our cooking desires. We are counting down the days until we have the scents of pumpkin, cinnamon, apple and cranberry slithering through our homes, as well as pots of soups and stews simmering on the stove. At the same time we are also trying to fit in those last few summer dishes we haven’t gotten around to yet. Needless to say, our menus are probably a bit of a mix mosh these days.

Labor Day was probably the last of the big summer get togethers and barbecues for most. So while I was thinking of sweet treats to bring to the BBQ I attended, I kept the traditions of summer in mind. I knew I had to make the banana bars I had found a recipe for, but I wanted one more thing. What is more of a summer treat than s’mores?? We weren’t going to have a campfire handy, so I needed to think along other lines. I decided to go with a s’mores brownie. That is a combination that most wouldn’t turn down!

I went to work looking to see if I could find a tried and true recipe, but to my dismay they all came back with mixed reviews. I really didn’t want to take the chance of them coming out sub-par. So I decided to take a brownie recipe that I knew was a winner and then add the s’more elements on my own. While trying to decide on what brownie recipe I wanted to go with, I remembered that I had bookmarked a Cook’s Illustrated version that Annie from Annie’s Eats had made recently and raved about. It was simple and chocolatey, so I went with that one.

I added a graham cracker crust and “roasted” some marshmallows on top. In the end I had a yummy s’more-like concoction without the campfire and flaming marshmallows. They were a perfect end of summer treat!

S’mores Brownies

brownies adapted from Baking Illustrated as seen on Annie’s Eat’s
crust courtesy of The Bon Appetit Cookbook

Crust:
6 whole graham crackers, broken into small pieces
3 tablespoons sugar
3 tablespoons unsalted butter, room temperature, cut into pieces

Brownies:
5 oz. semisweet chocolate, chopped (I used chocolate chips)
2 oz. unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup (5 oz.) all-purpose flour

Topping:
1/2 bag mini-marshmallows

Position oven rack to the center of the oven and preheat to 350 degrees F. Line a 8×8 or 9×9 inch pan with parchment paper (allowing edges to extend over sides). Blend graham crackers, sugar, and butter in a food processor until moist crumbs form. Press crumbs evenly onto the parchment paper in the bottom of the prepared pan. Bake crust until light golden brown, about 7-10 minutes. Place to the side.

Move the oven rack to the lower-middle position.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.

In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes.

Remove the pan from the oven. Carefully move the rack to about 6 inches from the broiler and preheat to broil. Top the brownies with the marshmallows, making an even layer. Place the pan on the rack and watch carefully with the oven door cracked. Make sure to stay by the oven and watch because the marshmallows will smoke a bit and brown VERY quickly (if you aren’t careful they could potentially catch on fire). As soon as the marshmallows have a nice brown crust, remove them from the oven. Let cool completely before attempting to remove from pan and cutting. You may want to butter your knife a bit to prevent the marshmallow from sticking.

Cut to your desired serving size.

I try and pull inspiration for recipes and cooking techniques from all different sources. I watch my fair share of Food Network, subscribe to a ton of magazines, own quite a few cook books and frequent some cooking boards online. Those are the places that I probably get most of my inspiration from. Although those are all wonderful resources, I am always looking for something new to change things up a bit. I recently started visiting Tastespotting and Food Gawker, and they have become wonderful resources. Not only do you get to look at beautiful food photography, but all of those photos are linked to great recipes and ideas. I love these sites too because there is such a variety of information.

During one of my recent visits I saw a photo of delicious looking cake slices. They looked yummy enough for me to click and see where they led to. The photo took me to an adorable blog called My Baking Addiction, which is put out by Jamie. Not only did I find a fabulous sounding recipe, but I also found a wonderful new site for sweet treats! After reading over the recipe and seeing that I had two sad looking bananas hanging in my kitchen, I knew I had to make this for the Labor Day get together we would be attending.

Oh, and did I mention that this cake is topped with cream cheese icing?? This little recipe was just winning my heart over more and more by the minute. And win my heart over it did! Not only my heart, but the hearts of just about everyone who tried it. My uncle, who never eats desserts, came over and took three pieces on a plate to hide away for himself for later. Thank goodness I made the last minute decision to cut the larger pieces I made in half in order to create more, haha.

I should also mention that this is a very easy, fuss free recipe. How could you go wrong with an amazingly delicious cake that that doesn’t take a whole lot of effort? I suggest you go out and make this as soon as possible!

Banana Bars with Vanilla Cream Cheese Icing

adapted from My Baking Addiction, originally seen on allrecipes.com

Cake:
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup plain Greek yogurt (I actually mixed a little plain with a bit of vanilla flavored that I had on hand)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup mashed ripe bananas (about 2 large bananas)

Icing:
2 (8) ounce package cream cheese, softened (I used 1/3 less fat)
1 stick unsalted butter, softened
1 1/2 lbs. confectioners’ sugar ( adjust sugar for desired thickness and sweetness)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease a 9×13 inch pan.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the yogurt and vanilla.

Combine the flour, baking soda, salt and cinnamon; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.

Bake for 25-30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese icing.

In the bowl of your mixer fitted with the paddle attachment, mix cream cheese and butter until smooth. Gradually add in the confectioners’ sugar and mix until smooth and creamy. Stir in vanilla extract. Spread on cooled cake.  Refrigerate until ready to serve.

*This recipe creates a large amount of icing.  You could probably get away with making half of the recipe to ice this cake.  Although, there is nothing wrong with having leftover cream cheese icing hanging out in your refrigerator!

One thing I have learned since I started cooking and baking is that in many cases, the recipes that are the most impressive in looks are sometimes the simplest to make. Although this recipe has been shared on many a food blog and cooking board, I almost don’t want to out it to my family and friends because of the simplicity. These little guys can be made so many different ways, and are so pleasing to the eye, but they couldn’t be any easier to make.

I originally found this recipe on Katie’s blog, Good Things Catered. By the way, she is a domestic goddess and you should check out her blog if you haven’t already. She made them into these cute little flower pops that she actually used as centerpieces. Since I was making these as part of a gift, I wanted to go in a different direction with them. I decided to go for more of a truffle look. In my experience of making these, I have also found that they can be difficult in the dipping process. Instead of dipping this batch, I decided to use wax paper, place a dollop of chocolate on the paper, place the cake ball down on the circle of chocolate and then, using a spoon, pouring the chocolate over the top of the ball. After placing them in the refrigerator to cool and harden, you can peel the truffles right off of the wax paper. The result, a pretty little truffle with an interesting look.

These are so tasty and you can make them to please just about anyone’s palette. So, I send you off now to be creative and create your own little masterpiece of a truffle. Of course feel free to use the recipe verbatim too!

Chocolate Almond Cake Truffles

adapted from Good Things Catered, originally from Bakerella

1 box of yellow cake mix (or any recipe or flavor you choose)
1 can of chocolate frosting (or flavor of your choice)
1/2 tsp. almond extract
1 bag of dark chocolate morsels
crushed almonds for sprinkling on top

Prepare a 9×13 baking pan and bake your cake according to directions and let cool completely.

Slightly crumble your baked and cooled cake into a large mixer bowl, add the frosting and almond extract, stir to combine completely.

Take small amounts of cake mixture and roll into 1-inch balls, placing onto a parchment or wax paper lined baking sheet.

When all cake balls are rolled, place baking sheet into fridge overnight (this will form a crust around the edges and make the cake mixture much easier to work with)

In a double boiler, heat the chocolate morsels until they are completely melted and smooth.

Line a backing sheet with parchment or wax paper. For each truffle place a small dollop of the melted chocolate on the paper, place the cake ball on top of the chocolate and then spoon more chocolate over the top of the ball so it drizzles down the sides. Sprinkle crushed almonds over the top. Continue this process with each cake ball.

When finished, place the pan in the refrigerator until the the chocolate is completely cooled and set. You can then remove them from the paper and serve.

I mentioned in my last post that I had made goodies for a barbeque we attended. I also mentioned that when I bake for gatherings I like to try and make an array of things in hopes of pleasing everyone’s palates. For that same barbeque I decided to make some Cheesecake Thumbprint Cookies in addition to the Oatmeal Fudge Bars. About a year ago I purchased Martha Stewart’s Baking Handbook. I am usually not a huge fan of hers, but this book seemed like it had a great variety of baked goods as well as some wonderful information on techniques, equipment, etc. So far it has been a great purchase and hasn’t steered me wrong.

The Cheesecake Thumbprint Cookie recipe sounded like a winner, oh and a winner it was! Everyone raved over them, especially my grandmother. It is a fairly simple recipe and it is a treat that is easy for transport. The cookies are light and have the perfect amount of sweetness. This would be a wonderful recipe if you are looking for something that isn’t incredibly rich and decadent.

Cheesecake Thumbprints

Courtesy of Martha Stewart’s Baking Handbook

4 oz. cream cheese, room temperature
½ cup granulated sugar
¼ tsp. salt, plus a pinch
2 large egg yolks
1½ tsp. sour cream
1/8 tsp. vanilla extract
2 sticks unsalted butter, room temperature
2 cups all purpose flour

In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add ¼ cup sugar and a pinch of salt, and beat until smooth, about 3 minutes. Add 1 egg yolk, sour cream, and vanilla; beat until smooth. Transfer to a small bowl, and refrigerate for about 30 minutes.

Preheat the oven to 350 degrees F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and remaining ¼ cup sugar on medium speed until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add remaining ¼ teaspoon salt and egg yolk; beat to combine. With mixer on low speed, gradually add the flour, mixing until just combined.

Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using the lightly floured end of a thick wooden spoon handle (or your thumb), make an indentation in the center of each ball.

Bake 10 minutes; remove from oven and make indentations again. Rotate sheets, return to oven, and bake until edges of cookies begin to turn golden, 7 to 9 minutes more. Transfer cookies to a wire rack to cool completely.

Using a small teaspoon, fill the center of each cookie with about 1 teaspoon cream cheese filling, mounding it slightly. Return cookies to the oven, and bake until the filling is firm, 7 to 8 minutes. Transfer cookies to a wire rack to cool completely. Refrigerate in an airtight container, layered between waxed or parchment paper, at least 4 hours before serving (cookies can be refrigerated overnight).

Note: This recipe makes about 30 cookies. These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

When we go to family gatherings I always try to bring a sweet treat. I love to bake but I don’t do as much as I would like because it is just Greg and I. So I jump at any opportunity I can find to make some yummy baked goods.

I always try to make an array of things that I know most people will like. Not only that, but if it is a casual gathering I also try and make something that is simple to grab and munch on at each guest’s leisure. While searching for a new recipe for one of the many gatherings we attended this summer, I found a delicious recipe from The Baking Blonde. Oatmeal Fudge Bars! That is a combination that most people would not snub their nose at. Not only that, but it was a recipe from her grandma, so how could you go wrong with that??

These bars were rich and delicious. They were a definite hit at the barbeque we attended. So if you are looking for a sweet treat that is finger friendly, I would definitely give this a shot.

Oatmeal Fudge Bars

Courtesy of The Baking Blonde

2 1/2 cups flour
1 teasponn baking soda
1 teaspoon salt
1 cup butter, softened
2 cups brown sugar
2 eggs
2 teaspoons vanilla
3 cups quick cooking oatmeal.

2 cups semi-sweet chocolate chips
1 can sweetened condensed milk (15 oz.)
2 tablespoons butter
1 teaspoon salt
2 1/2 teaspoons vanilla

Preheat oven to 325.
Grease and flour a 10×15 jelly roll pan.

In a large bowl, sift together flour, baking soda and salt. Set aside.
In a large mixing bowl, beat together softened butter and brown sugar until light and fluffy.
Add eggs, one at a time and beat until combined. Add vanilla and mix well.
Slowly add the sifted flour mixture and mix until combined. Stir in oatmeal.
Gently spread 2/3 of the mixture into the bottom of the prepared pan. Reserve the rest for topping.

Making the filling:
Over Medium-Low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla.
Evenly pour filling mixture over the crust but keep the filling about a 1/4 inch away from the side of the pan so it does not stick to the pan while baking. Evenly dollup the remaining oat mixture on top of filling. Bake for 25-30 minutes or until topping is light brown and fudge layer is set but not solid. Don’t overbake these bars or they can become dry.

Cool in pan on rack until set. You can chill them if you need them to set up faster.

Keep stored in an airtight container either room temp or in the fridge.

Every month I try to make sure I go over to Joelen’s Culinary Adventures to see what she has planned for her monthly Tasty Tools event. Of course I visit her wonderful blog more than once a month, but sometimes I get busy and completely forget to check out what events she has going. Well, I managed to remember this month and found out that the June’s choice tool was the ice cream maker. After thinking about it, I thought that I wouldn’t get around to making any ice ream this month and I would wait and see what she would choose for next month.

Fast-forward to the end of the month; I made a delicious strawberry cake for Father’s Day and had quite a bit of leftover strawberry puree. I was originally planning on freezing it into small portions for smoothies. Well, as I was portioning it out, I decided that a strawberry sorbet would be divine for these hot summer days. Of course it then dawned on me that it would give me the opportunity to use my ice cream maker. Yay, I would get to participate in Tasty Tools after all!

I began searching for sorbet recipes and found a great one over at Epicurious by Bon Appétit. I did realize that I didn’t have quite enough strawberries though, but I did have a bag of blueberries in the freezer. So my strawberry sorbet quickly turned into a “berry” sorbet. Well, what are berries without a little chocolate? To me, the mixture of a berry ice cream or sorbet with semi-sweet or dark chocolate chips is heaven. Okay, so now I have a berry chocolate chip sorbet. Yum!

Oh, and YUM is right! I got to work on my concoction and I was NOT disappointed. Greg snubbed his nose at the thought of the blueberries when I first told him what I was doing. Ha, that snub didn’t last long after he took a bite that night. The outcome was delicious. A sweet tartness with a hint of chocolate, what more could a girl ask for?

Berry Chocolate Chip Sorbet

Adapted from Bon Appétit

1 1/3 cups water
2/3 cup sugar

10 ounces strawberries, hulled
6 ounces blueberries
2.5 tbs. fresh orange juice
2.5 tbs. fresh lemon juice
1 tsp. lemon zest
1/3 cup mini semi-sweet chocolate chips

Stir 1 1/3 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.

Puree strawberries and blueberries in food processor until smooth. Add the berry puree, orange and lemon juices and lemon zest to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.

Process berry mixture in ice cream maker according to manufacturer’s instructions; adding the chocolate chips during the last 5 minutes.

-The sorbet does become very solid after freezing overnight. You may choose to add a tablespoon of vodka to the mix to help keep the sorbet from getting too solid. You can also let it sit out about 15 minutes before serving.