I am choosing to end the month of all-chocolate posting with my favorite chocolate recipe of the year. This is another one from Nestle Chocolatier's online recipes, and can be found here.
What I love about this pie is that it is so easy, but truly decadent. Minimal effort for maximum taste - this would be a great dessert for the person who works full time but still wants to have a dinner party. Just make it the night before, and the dessert will be perfectly firm and smooth by the evening.
The piece pictured is way too much for one person, because it is incredibly rich, dark, and smooth in every mouthful.
I will make this again, and next time I think I'll try it in a tart pan, or possibly in individual servings. As you can see I substituted a chocolate crust for the recommended graham cracker one, because I just couldn't dream of putting something so rich into a non-chocolate crust.
Categories: Chocolate, Pie
Monday, February 26, 2007
Monday, February 19, 2007
Chocolate Truffles
This is what I brought my hard-working students for Valentines Day. Half were rolled in pink + red sugar, half were rolled in cocoa powder. The recipe is something I found on the label of a condensed milk can a few years ago, and have been making it ever since. How can something with only three ingredients taste so good? (And keep reading to find out how to make it even better!)
Chocolate Truffles
(recipe found on Eaglebrand.com)
Ingredients
3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar or colored sugars
Instructions
In large saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla.
Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Store leftovers covered in refrigerator.
My notes - you can substitute the vanilla extract for any other extract, or even a bit of flavored liquor. Grand marnier would be nice, for instance.
One year I rolled these in chili powder, a la the movie Chocolat, but you have to make sure you are using pure chili powder, not the kind with onion and garlic added.
The quality of chocolate is key here. Spend an extra dollar and buy Ghiradelli, but stay with the semi-sweet. I tried bittersweet once and it just didn't work as well. I also always add a pinch of salt. It really improves the depth of flavor in the truffles.
To make these even better, you can chill them and then dunk them in tempered chocolate, preferably of a different variety (bittersweet or milk chocolate), and then roll in desired toppings. The tempered chocolate will harden and will result in a more professional crispy bite into the truffle.
I have so many stories that involve these truffles. One year I made them for my student workers during finals week. It was a Saturday, when I lived in Indiana, and there were tornado warnings that included a black sky, torential rains, and people hiding in stairwells. Luckily, the music library was a safe place, and one student said in a small voice, "At least I had these truffles."
Categories: Candy, Chocolate
Chocolate Truffles
(recipe found on Eaglebrand.com)
Ingredients
3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar or colored sugars
Instructions
In large saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla.
Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Store leftovers covered in refrigerator.
My notes - you can substitute the vanilla extract for any other extract, or even a bit of flavored liquor. Grand marnier would be nice, for instance.
One year I rolled these in chili powder, a la the movie Chocolat, but you have to make sure you are using pure chili powder, not the kind with onion and garlic added.
The quality of chocolate is key here. Spend an extra dollar and buy Ghiradelli, but stay with the semi-sweet. I tried bittersweet once and it just didn't work as well. I also always add a pinch of salt. It really improves the depth of flavor in the truffles.
To make these even better, you can chill them and then dunk them in tempered chocolate, preferably of a different variety (bittersweet or milk chocolate), and then roll in desired toppings. The tempered chocolate will harden and will result in a more professional crispy bite into the truffle.
I have so many stories that involve these truffles. One year I made them for my student workers during finals week. It was a Saturday, when I lived in Indiana, and there were tornado warnings that included a black sky, torential rains, and people hiding in stairwells. Luckily, the music library was a safe place, and one student said in a small voice, "At least I had these truffles."
Categories: Candy, Chocolate
Monday, February 12, 2007
Chocolate Chip Cake
This recipe comes from Treasured Recipes from the Charleston Cake Lady. If you are like me and often flip through cooking shows, chances are that you've seen Teresa Pregnell featured on a show about the south or about cakes. She is legendary!
In my search for the perfect cake to give away, I picked the chocolate chip cake recipe from this book. There are several good looking pound cake recipes as well. This had the ingredients of many cake recipes, but the extended beating time adds an incredible delicate texture to the cake itself. This was wolfed down by my co-workers, despite the mass injury the cake suffered when I was removing it from the pan.
Chocolate Chip Cake
1 package (18.5 oz) butter recipe golden cake mix
1/3 cup granulated sugar
8 oz sour cream (do not use low-fat or nonfat)
2/3 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract
1 package (12 oz) mini semisweet chocolate chips
Preheat the oven to 325 F.
Grease and flour a 12-cup Bundt pan.
In a large mixing bowl with a mixer, blend the cake mix, sugar, sour cream, and oil on low speed for 1 minute. Add the eggs one at a time, blending well after each addition. Increase the mixer speed to medium and beat for 4 minutes. Add the vanilla extract. Fold the chocolate chips into the batter by hand and stir gently until they are well distributed.
Pour the batter into the prepared pan and bake for 50 minutes, or until a tester inserted in the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan. Invert the cake onto a plate and enjoy your delicious chocolate chip cake.
Categories: Cake, Chocolate
In my search for the perfect cake to give away, I picked the chocolate chip cake recipe from this book. There are several good looking pound cake recipes as well. This had the ingredients of many cake recipes, but the extended beating time adds an incredible delicate texture to the cake itself. This was wolfed down by my co-workers, despite the mass injury the cake suffered when I was removing it from the pan.
Chocolate Chip Cake1 package (18.5 oz) butter recipe golden cake mix
1/3 cup granulated sugar
8 oz sour cream (do not use low-fat or nonfat)
2/3 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract
1 package (12 oz) mini semisweet chocolate chips
Preheat the oven to 325 F.
Grease and flour a 12-cup Bundt pan.
In a large mixing bowl with a mixer, blend the cake mix, sugar, sour cream, and oil on low speed for 1 minute. Add the eggs one at a time, blending well after each addition. Increase the mixer speed to medium and beat for 4 minutes. Add the vanilla extract. Fold the chocolate chips into the batter by hand and stir gently until they are well distributed.
Pour the batter into the prepared pan and bake for 50 minutes, or until a tester inserted in the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan. Invert the cake onto a plate and enjoy your delicious chocolate chip cake.
Categories: Cake, Chocolate
Monday, February 05, 2007
Chocolate Mayan Bundt Cake
I have decided that February is all about rich chocolate recipes.
First up we have the Chocolate Mayan Bundt Cake. The recipe is from the Nestle Chocolatier baking chocolate site, but I have to admit that the store I went to that day didn't have the Nestle so I used Ghiradelli. It was just as good.
This cake is moist, dense, and wonderfully rich and spiced. I'm sold on the cake but am not sure the icing/glaze does it justice. When I make it again, I'm going to make a darker chocolate glaze with less sugar, or just serve it plain with whipped cream. I brought this cake in for my students and they devoured it.
Categories: Cake, Chocolate
First up we have the Chocolate Mayan Bundt Cake. The recipe is from the Nestle Chocolatier baking chocolate site, but I have to admit that the store I went to that day didn't have the Nestle so I used Ghiradelli. It was just as good.
This cake is moist, dense, and wonderfully rich and spiced. I'm sold on the cake but am not sure the icing/glaze does it justice. When I make it again, I'm going to make a darker chocolate glaze with less sugar, or just serve it plain with whipped cream. I brought this cake in for my students and they devoured it.
Categories: Cake, Chocolate
Monday, January 29, 2007
Chocolate Chip Scone
These scones are a recipe I make quite often. I even bring the recipe with me when we travel to see friends or family and make them as a treat to say thanks for having us. This is a mixture of several scone recipes that I liked for various reasons.
Chocolate Chip Scones
2 cups flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1/3 cup butter, chilled and cut into cubes
1 cup mini chocolate chips (may substitute currants)
1 cup heavy whipping cream
Combine dry ingredients. Rub butter into flour until mixture resembles coarse cornmeal. Stir in chocolate chips. Pour in cream and mix just until combined (DO NOT OVERMIX). Roll out to ¾” thick and cut with 2” biscuit cutters, or form into round and cut into wedges. Bake at 450 F for 15 minutes.
Even better with a cinnamon sugar glaze! And as in the picture, best with jam and whipped (or clotted) cream.
Categories: Chocolate, Scones, Tea
Chocolate Chip Scones
2 cups flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1/3 cup butter, chilled and cut into cubes
1 cup mini chocolate chips (may substitute currants)
1 cup heavy whipping cream
Combine dry ingredients. Rub butter into flour until mixture resembles coarse cornmeal. Stir in chocolate chips. Pour in cream and mix just until combined (DO NOT OVERMIX). Roll out to ¾” thick and cut with 2” biscuit cutters, or form into round and cut into wedges. Bake at 450 F for 15 minutes.
Even better with a cinnamon sugar glaze! And as in the picture, best with jam and whipped (or clotted) cream.
Categories: Chocolate, Scones, Tea
Monday, January 22, 2007
Hazelnut Sandwich Cookies
My mother sent me a large bag of Oregon hazelnuts after I dropped a few not-too-subtle hints before Thanksgiving, because to me, "chopped nuts" or "ground nuts" in Christmas cookies simply have to be hazelnuts, because that is what we used throughout my childhood.
Of course, growing up in Oregon, we called them filberts. But that is a subject for another day.
In one of my favorite baking blogs that I read (Cream Puffs in Venice, I came across this recipe. She followed the recipe exactly until the very end, where she rolled the edges in chopped hazelnuts. I abandoned the recipe when it wanted me to chill the dough two separate times. Instead I did the first chill and then scooped out equal amounts of dough, pressed the cookies down with a fork, and baked them a little extra.
The result was a more rustic feel than the original recipe, more suited for a glass of milk than a shot of espresso. The taste was amazing, and the raspberry jam sandwiched in between seemed just perfect. Next time I'd like to use Nutella, because I'm sure that would only enhance the hazelnut flavor, but really, it came through on its own.
The recipe can be found here.
Categories: Cookies, Hazelnuts, Shortbread
Of course, growing up in Oregon, we called them filberts. But that is a subject for another day.
In one of my favorite baking blogs that I read (Cream Puffs in Venice, I came across this recipe. She followed the recipe exactly until the very end, where she rolled the edges in chopped hazelnuts. I abandoned the recipe when it wanted me to chill the dough two separate times. Instead I did the first chill and then scooped out equal amounts of dough, pressed the cookies down with a fork, and baked them a little extra.
The result was a more rustic feel than the original recipe, more suited for a glass of milk than a shot of espresso. The taste was amazing, and the raspberry jam sandwiched in between seemed just perfect. Next time I'd like to use Nutella, because I'm sure that would only enhance the hazelnut flavor, but really, it came through on its own.
The recipe can be found here.
Categories: Cookies, Hazelnuts, Shortbread
Monday, January 15, 2007
Danish Pinwheel
Using the other half of the danish pastry dough from Baking with Julia, I made danish pinwheels, turnovers, and wraps. (Pinwheels with apricot jam pictured).
I used the rest of the confectioner's cream in the turnovers, along with raspberry jam. I experimented and tried lemon curd in some of the pinwheels, and although it tasted good, the amount of sugar and lack of pectin meant it melted all over the parchment paper.
Of everything I tried, I definitely prefer the taste of the long danish braid rather than individual pieces.
Categories: Breakfast, Danish, Pastry
I used the rest of the confectioner's cream in the turnovers, along with raspberry jam. I experimented and tried lemon curd in some of the pinwheels, and although it tasted good, the amount of sugar and lack of pectin meant it melted all over the parchment paper.
Of everything I tried, I definitely prefer the taste of the long danish braid rather than individual pieces.
Categories: Breakfast, Danish, Pastry
Monday, January 08, 2007
Danish Braid
This was my first foray into breakfast pastries!! I have been wanting to attempt something like this for over a year but every time I would wake up one morning and think "pastries would be nice today" it would already be too late. But this time I thought ahead.
The recipe I used comes from Baking with Julia, and I feel as if it is too complicated and long to replicate here. But please, go and buy the book or check it out of the library. (I also like it because some of the recipes are written just like she is talking to you, with sentences like "If you're feeling brave...."
The recipe uses the danish pastry dough at the front of the book, which is used in several different recipes. The dough has butter that the baker is instructed to leave in big chunks, and you can see it throughout the process. It has to be mixed, then chilled, then rolled out in several stages, including folding the dough like an envelope in between rollings.
This danish braid used half of one recipe of the pastry dough, and also includes a confectioner's cream (using the microwave, which is much quicker than what I've done before in a mixer) and fruit jam. I used fruit-only raspberry jam instead of making one from scratch, and it worked out great.
After the pastry was braided, it was left to get a little puffy. After it came out of the oven, I glazed it with a coffee glaze.
This was delicious and definitely worth the work. I still have half the dough to use, and next time I'll just make the dough sometime during the week and have it ready to use on a weekend morning.
Categories: Breakfast, Danish, Pastry
The recipe I used comes from Baking with Julia, and I feel as if it is too complicated and long to replicate here. But please, go and buy the book or check it out of the library. (I also like it because some of the recipes are written just like she is talking to you, with sentences like "If you're feeling brave...."
The recipe uses the danish pastry dough at the front of the book, which is used in several different recipes. The dough has butter that the baker is instructed to leave in big chunks, and you can see it throughout the process. It has to be mixed, then chilled, then rolled out in several stages, including folding the dough like an envelope in between rollings.
This danish braid used half of one recipe of the pastry dough, and also includes a confectioner's cream (using the microwave, which is much quicker than what I've done before in a mixer) and fruit jam. I used fruit-only raspberry jam instead of making one from scratch, and it worked out great.
After the pastry was braided, it was left to get a little puffy. After it came out of the oven, I glazed it with a coffee glaze.
This was delicious and definitely worth the work. I still have half the dough to use, and next time I'll just make the dough sometime during the week and have it ready to use on a weekend morning.
Categories: Breakfast, Danish, Pastry
Monday, January 01, 2007
Grandma's Fudge
This is my Grandma's fudge recipe that she got from her Grandma. The holidays are simply not complete without it!
4 1/2 cups sugar
2/3 cup butter
1 cup milk (evaporated)
Boil the above together for 5-8 minutes at medium heat, stirring constantly, until the mixture has thickened and is pulling away from the edges of the pan. (The original recipe says 8 minutes, I find 6 to be better on my stove).
Remove from heat.
Stir in:
8 oz. marshmallow cream
1 1/2 pkgs chocolate chips (18 oz)
1 1/2 squares unsweetened baking chocolate (or 4 1/2 Tbsp cocoa powder + 1 1/2 Tbsp butter)
Pinch of salt
Tbsp of vanilla (the last two are my additions)
Pour into a buttered jelly roll pan. Cut when cool and store in airtight containers.
Makes 5 lbs.
To make things easier, my Grandma puts the chocolates in a bowl and the marshmallow cream on top, so the candy mixture does not overcook while you try to scrape the marshmallow cream out of the jar. Another hint is to use chopped nuts but not ground - ground will dry out your fudge (which is an issue in this particular picture).
Categories: Candy, Chocolate
4 1/2 cups sugar
2/3 cup butter
1 cup milk (evaporated)
Boil the above together for 5-8 minutes at medium heat, stirring constantly, until the mixture has thickened and is pulling away from the edges of the pan. (The original recipe says 8 minutes, I find 6 to be better on my stove).
Remove from heat.
Stir in:
8 oz. marshmallow cream
1 1/2 pkgs chocolate chips (18 oz)
1 1/2 squares unsweetened baking chocolate (or 4 1/2 Tbsp cocoa powder + 1 1/2 Tbsp butter)
Pinch of salt
Tbsp of vanilla (the last two are my additions)
Pour into a buttered jelly roll pan. Cut when cool and store in airtight containers.
Makes 5 lbs.
To make things easier, my Grandma puts the chocolates in a bowl and the marshmallow cream on top, so the candy mixture does not overcook while you try to scrape the marshmallow cream out of the jar. Another hint is to use chopped nuts but not ground - ground will dry out your fudge (which is an issue in this particular picture).
Categories: Candy, Chocolate
Monday, December 25, 2006
Seven Layer Cookies
This recipe comes from Epicurious.com. These amazing little gems are quite a bit of work, but I would like to say they are completely worth the effort.
I made a few changes to the recipe - the layers seemed to need to bake at least 15 minutes or they were gooey, and for them to stand up in the cookie, they need to be somewhat firm. The recipe warns against overbaking, but underbaking seems an equal crime here (my pinkish red layer was underbaked and when biting into the cookie, the pink layer squishes out slightly).
I would also recommend blending the chocolate with a little bit of cream to soften that layer, making it easier to cut.
In between the layers (making the seven) is apricot jam, although several reviewers said they use other flavors like raspberry. I loved the flavor combination of the almond, apricot, and chocolate. This was such a contrast to the other baked goods I make during the holidays (more recipes to come, now on a weekly basis).
This recipe gets my Best Recipe of the Year Award because of its appearance, taste, and unique appeal.
Categories: Almond, Apricot, Chocolate, Cookies
I made a few changes to the recipe - the layers seemed to need to bake at least 15 minutes or they were gooey, and for them to stand up in the cookie, they need to be somewhat firm. The recipe warns against overbaking, but underbaking seems an equal crime here (my pinkish red layer was underbaked and when biting into the cookie, the pink layer squishes out slightly).
I would also recommend blending the chocolate with a little bit of cream to soften that layer, making it easier to cut.
In between the layers (making the seven) is apricot jam, although several reviewers said they use other flavors like raspberry. I loved the flavor combination of the almond, apricot, and chocolate. This was such a contrast to the other baked goods I make during the holidays (more recipes to come, now on a weekly basis).
This recipe gets my Best Recipe of the Year Award because of its appearance, taste, and unique appeal.
Categories: Almond, Apricot, Chocolate, Cookies
Monday, December 18, 2006
Peanut Butter Balls
Of the many treats I make during the holidays, this is a recent favorite. I first made these in 2000, and at this point, it is NOT December without my peanut butter balls. They are so simple but the flavor is incredible.
I adapted the recipe from Gale Gand. Her recipe can be found here. I don't think it's necessary to make peanut butter from scratch, I prefer semisweet chocolate, and I've played with the amount of sugar slightly - she uses 16 oz, but I prefer them a litle less sweet. I would start with 12 and see what you think.
Peanut Butter Balls
18 oz. peanut butter
12-16 oz powdered (confectioners' sugar)
1 1/3 cups graham cracker crumbs
3/4 cup unsalted butter, softened
12 oz. (or 1 package) semisweet chocolate chips, melted
In a large bowl, combine peanut butter, sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Chill until hardened, about 30 minutes. Dip into melted chocolate. Let set.
Yield: 32 balls.
We usually store ours in the fridge.
Categories: Candy, Chocolate, Peanut Butter
I adapted the recipe from Gale Gand. Her recipe can be found here. I don't think it's necessary to make peanut butter from scratch, I prefer semisweet chocolate, and I've played with the amount of sugar slightly - she uses 16 oz, but I prefer them a litle less sweet. I would start with 12 and see what you think.
Peanut Butter Balls
18 oz. peanut butter
12-16 oz powdered (confectioners' sugar)
1 1/3 cups graham cracker crumbs
3/4 cup unsalted butter, softened
12 oz. (or 1 package) semisweet chocolate chips, melted
In a large bowl, combine peanut butter, sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Chill until hardened, about 30 minutes. Dip into melted chocolate. Let set.
Yield: 32 balls.
We usually store ours in the fridge.
Categories: Candy, Chocolate, Peanut Butter
Saturday, December 09, 2006
Gingerbread people
I made these cookies for my devoted student workers for finals week (and their friends). The recipe comes from A Baker's Field Guide to Cookies which has a wonderful selection of recipes. I haven't made one yet that has been disappointing.
In the past I have made gingerbread snowflakes and trees, but really the best use of gingerbread cookie dough is to make people. If I had more time I would have tried making each one unique, but it was late as it was!
I bought one of the pre-made frosting tubes but neglected to buy the tips, which explains the somewhat messy frosting job. I need to build up my cake decorating supplies, or get my originals from my parents' home in Oregon!
Categories: Cookies
In the past I have made gingerbread snowflakes and trees, but really the best use of gingerbread cookie dough is to make people. If I had more time I would have tried making each one unique, but it was late as it was!
I bought one of the pre-made frosting tubes but neglected to buy the tips, which explains the somewhat messy frosting job. I need to build up my cake decorating supplies, or get my originals from my parents' home in Oregon!
Categories: Cookies
Winter Bliss Cookies
There will be a lot of posts this month involving Christmas cookies and candy!
This is a recipe I developed based on several I found. The combination of the butter and margarine makes for a soft, chewy cookie, but don't overbake! They will get crunchier and crunchier the longer you bake them.
Winter Bliss Cookies
1/2 cup butter, room temp
1/2 cup margarine, room temp
1 1/3 cups brown sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups flour
2 1/2 cups oats
1 1/2 cups dried cranberries
6 oz white chocolate chips
1. Preheat oven to 350 F. Line cookie sheets with parchment paper.
2. Cream butter, margarine, and brown sugar. Mix in eggs and vanilla.
3. Blend dry ingredients and mix in.
4. Stir in cranberries and white chocolate chips.
5. Drop onto cookie sheets and bake 8-12 minutes.
Categories: Cookies
This is a recipe I developed based on several I found. The combination of the butter and margarine makes for a soft, chewy cookie, but don't overbake! They will get crunchier and crunchier the longer you bake them.
Winter Bliss Cookies
1/2 cup butter, room temp
1/2 cup margarine, room temp
1 1/3 cups brown sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups flour
2 1/2 cups oats
1 1/2 cups dried cranberries
6 oz white chocolate chips
1. Preheat oven to 350 F. Line cookie sheets with parchment paper.
2. Cream butter, margarine, and brown sugar. Mix in eggs and vanilla.
3. Blend dry ingredients and mix in.
4. Stir in cranberries and white chocolate chips.
5. Drop onto cookie sheets and bake 8-12 minutes.
Categories: Cookies
Monday, December 04, 2006
Swedish Christmas Cookies
This recipe can be found here. I really liked the sound of these cookies - sugar cookies with cardamom and lemon, and made in a roll, which is much faster than cut out cookies.
I made the dough ahead of time and based on some of the reviews on the site, put it in the freezer. I rolled it in the sprinkles right before slicing it to bake. If I made these again, I would try more than one color of sprinkles since just red makes the cookies look a little like the barbecued pork at Chinese restaurants.
I was surprised by how the cookies baked - they never flattened out at all, and the edges stayed vertical. I'm not sure if this is a result of the dough or because I froze them, but it would definitely add a shape variety to your holiday cookie tray.
Another thing I would want to try if I made these again is something I saw on Martha Stewart once where she actually wrapped tubes of cookie dough in wrapping paper rolls, and turned them in the fridge periodically while they set up. This might have made them a little more perfectly round (but this may not have mattered once you start slicing off rounds).
Categories: Cookies
I made the dough ahead of time and based on some of the reviews on the site, put it in the freezer. I rolled it in the sprinkles right before slicing it to bake. If I made these again, I would try more than one color of sprinkles since just red makes the cookies look a little like the barbecued pork at Chinese restaurants.
I was surprised by how the cookies baked - they never flattened out at all, and the edges stayed vertical. I'm not sure if this is a result of the dough or because I froze them, but it would definitely add a shape variety to your holiday cookie tray.
Another thing I would want to try if I made these again is something I saw on Martha Stewart once where she actually wrapped tubes of cookie dough in wrapping paper rolls, and turned them in the fridge periodically while they set up. This might have made them a little more perfectly round (but this may not have mattered once you start slicing off rounds).
Categories: Cookies
Battle of the Pumpkin Pies - Food Network's Pumpkin Pie
This recipe can be found here. I did everything except make their crust recipe, since I had so many leftover from my Grandma's recipe.
I think the par-baking technique with the crust made a nice contrast with the pumpkin but almost managed to overshadow the pumpkin. I would like to try this in a deep dish version so the pumpkin had more of a chance to shine. But this baked easily, the recipe worked great, and I might make it again.
Categories: Pie, Pumpkin
I think the par-baking technique with the crust made a nice contrast with the pumpkin but almost managed to overshadow the pumpkin. I would like to try this in a deep dish version so the pumpkin had more of a chance to shine. But this baked easily, the recipe worked great, and I might make it again.
Categories: Pie, Pumpkin
The battle of the pumpkin pies - Pumpkin Praline
I got this recipe from an online buddy, and I'll share it with you also!
Praline Pumpkin Pie
Praline:
1/3 cup chopped pecans
1/3 cup brown sugar
3 tablespoons butter
unbaked pie shell
Filling:
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon Pumpkin Pie Spice
2 cups cooked pumpkin
14 ounce can sweetened condensed milk
whipped cream
Preheat the oven to 450 degrees. Combine pecans, brown sugar, and butter. Press into the bottom of the pie shell. Prick the sides of the shell with a fork. Bake 10 minutes, cool. Decrease the oven temperature to 350 degrees. Mix together eggs, sugars, flour, salt, and spice; blend in the pumpkin. Gradually add the milk and mix well. Pour the filling over the pecan mixture in the baked shell. Bake 50-60 minutes or until a knife inserted into the filling comes out clean. Serve with whipped cream.
My thoughts - this was an okay pie. A little too sweet for my liking. Also, much better the first day because after that the sugar in the praline part turns quite grainy.
Categories: Pie, Pumpkin
Praline Pumpkin Pie
Praline:
1/3 cup chopped pecans
1/3 cup brown sugar
3 tablespoons butter
unbaked pie shell
Filling:
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon Pumpkin Pie Spice
2 cups cooked pumpkin
14 ounce can sweetened condensed milk
whipped cream
Preheat the oven to 450 degrees. Combine pecans, brown sugar, and butter. Press into the bottom of the pie shell. Prick the sides of the shell with a fork. Bake 10 minutes, cool. Decrease the oven temperature to 350 degrees. Mix together eggs, sugars, flour, salt, and spice; blend in the pumpkin. Gradually add the milk and mix well. Pour the filling over the pecan mixture in the baked shell. Bake 50-60 minutes or until a knife inserted into the filling comes out clean. Serve with whipped cream.
My thoughts - this was an okay pie. A little too sweet for my liking. Also, much better the first day because after that the sugar in the praline part turns quite grainy.
Categories: Pie, Pumpkin
Thursday, November 16, 2006
Pumpkin Apple Muffins
This recipe can be found everywhere on the internet, including here. I did not bother with the streusel, as the dough looked tasty on its own, and it was.
This is a great recipe this time of year, because you can dump in all your holiday baking remnants - I can't be the only one with half cans of pumpkin puree and random apples from buying them in bulk. I didn't have quite enough pumpkin so I just added that much applesauce, and it worked just fine.
Categories: Apple, Muffins, Pumpkin
This is a great recipe this time of year, because you can dump in all your holiday baking remnants - I can't be the only one with half cans of pumpkin puree and random apples from buying them in bulk. I didn't have quite enough pumpkin so I just added that much applesauce, and it worked just fine.
Categories: Apple, Muffins, Pumpkin
Wednesday, November 01, 2006
Pumpkin Spice Cake
This recipe is my adaptation of the Pumpkin Cake II recipe found on Allrecipes.com (click here to see the original).
1 (18.25 ounce) package yellow cake mix
1/2 cup white sugar
1/2 cup vegetable oil
1 15 oz can pumpkin
2 tbsp water
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 eggs
Preheat oven to 350. Dump all ingredients in a bowl and mix well. Pour into desired pan and bake until done. For a bundt pan, I think it baked 50 minutes.
I made a glaze of powdered sugar, vanilla, and milk.
My co-workers raved about it and my students quickly devoured it as well. The cake was incredibly moist, and the spices really add a lot of flavor (as well as using the entire can of pumpkin and decreasing the water, which is what I did from the original recipe).
Categories: Cake, Pumpkin
1 (18.25 ounce) package yellow cake mix
1/2 cup white sugar
1/2 cup vegetable oil
1 15 oz can pumpkin
2 tbsp water
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 eggs
Preheat oven to 350. Dump all ingredients in a bowl and mix well. Pour into desired pan and bake until done. For a bundt pan, I think it baked 50 minutes.
I made a glaze of powdered sugar, vanilla, and milk.
My co-workers raved about it and my students quickly devoured it as well. The cake was incredibly moist, and the spices really add a lot of flavor (as well as using the entire can of pumpkin and decreasing the water, which is what I did from the original recipe).
Categories: Cake, Pumpkin
Sunday, October 22, 2006
Grandma's Apple Cake
This recipe is hard to ruin, and it can be made in any shape - 9x13, 2 loaf pans, muffin sized, or bundt. It is moist and delicious! To me, fall means apple cake, and I've had it every year as long as I can remember.
Fresh Apple Cake
4 cups diced apples
2 cups sugar
1/2 cup vegetable oil
1 cup chopped nuts
2 eggs, beaten
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Mix apples and sugar. Add oil, nuts, eggs, and vanilla. Mix together dry ingredients and add. Pour into greased 9x13 pan. Bake at 350 degrees for 1 hour or until baked in center.
For a luxury version of this cake, you can try baking it in two 9" pans and icing with cream cheese frosting; or serve in wedges with butter pecan icecream, drizzled with hot caramel sauce.
Categories: Apple, Cake
Fresh Apple Cake
4 cups diced apples
2 cups sugar
1/2 cup vegetable oil
1 cup chopped nuts
2 eggs, beaten
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Mix apples and sugar. Add oil, nuts, eggs, and vanilla. Mix together dry ingredients and add. Pour into greased 9x13 pan. Bake at 350 degrees for 1 hour or until baked in center.
For a luxury version of this cake, you can try baking it in two 9" pans and icing with cream cheese frosting; or serve in wedges with butter pecan icecream, drizzled with hot caramel sauce.
Categories: Apple, Cake
Apple Praline Pie
This recipe is from the Almost Home Tearoom in Greencastle, IN, where I used to make desserts. Today I used a combo of braeburn and golden delicious apples, and was quite pleased with the results.
Apple Praline Pie
Combine:
4 cups (about 6 medium) sliced, peeled apples
3/4 cup sugar
1/4 cup flour
1 tsp cinnamon
1/8 tsp nutmeg
1/16 tsp mace (opt.)
1/4 tsp salt
Pour into: 1 unbaked 9" pastry pie shell
Dot with: 2 tbsp butter
Cover with: Second pastry pie shell
Seal, flute, and slit top to vent. Bake at 425 degrees 40-45 minutes until golden brown.
Melt in saucepan:
1/4 cup butter
Stir in:
1/2 cup brown sugar
2 tbsp cream or milk
Bring to a boil and boil one minute.
Stir in: 1/2 cup chopped pecans.
Pour over HOT pie.
Categories: Apple, Pie
Apple Praline Pie
Combine:
4 cups (about 6 medium) sliced, peeled apples
3/4 cup sugar
1/4 cup flour
1 tsp cinnamon
1/8 tsp nutmeg
1/16 tsp mace (opt.)
1/4 tsp salt
Pour into: 1 unbaked 9" pastry pie shell
Dot with: 2 tbsp butter
Cover with: Second pastry pie shell
Seal, flute, and slit top to vent. Bake at 425 degrees 40-45 minutes until golden brown.
Melt in saucepan:
1/4 cup butter
Stir in:
1/2 cup brown sugar
2 tbsp cream or milk
Bring to a boil and boil one minute.
Stir in: 1/2 cup chopped pecans.
Pour over HOT pie.
Categories: Apple, Pie
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