Scrumptious Sweets

February 2, 2020–I have made these numerous times so I was really surprised when I saw that I did not have it posted on my blog. I made the brownies from scratch the last time but this time I had a box of Ghirardelli Triple Chocolate Brownie Mix that was about to expire. Using a brownie mix definitely reduces the preparation time.

You prepare the brownies as described on the package. Of course I added a bit of bourbon to the batter.

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For the cream cheese mixture you beat softened cream cheese with an electric mixer until smooth. Add sugar, the egg, and vanilla mixing well after each addition.

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Pour the brownie batter into a pan then top with dollops of the cream cheese mixture. Swirl the cream cheese into the brown mixture making a marbling effect.

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Since you can never have enough chocolate I added some additional white and dark chocolate chips to the top.

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This dessert never fails and is always perfect to bring to a party.

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January 10, 2020–I’ve made this particular cheesecake once before in May 2016 (see Yes, Please!) when I lived in Miami. One of my employees asked me if I could make a birthday cake that included both of the favorite cakes–carrot cake and cheesecake. I’m always up for a challenge so adapted a recipe I found on the Food Network website.

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I’m not one to brag, who am I kidding, but that looks pretty good! Flash forward a few years and I receive a similar request but this time the carrot cake needs to be gluten free!!! The carrot cake uses 1 cup of flour and the cheesecake uses 3 tablespoons. Since I normally have almond flour in my pantry I decided to use it as a replacement for my AP-flour. In my research on the inter webs it recommends that start off by replacing the volume of flour in the recipe with the same volume of almond flour. It also stated that I may need to slightly increase the amount of baking powder and/or baking soda to accommodate the heavier weight of the almond flour. Finally, I may need to using either more almond flour or less liquid to help balance the extra moisture from the almond flour. The carrot cake is baked ‘twice’. First by itself, then with the cheesecake batter on top. Surprisingly, the carrot cake does not dry out but you do recommend that you slightly under bake it.

Now that I’m armed with the knowledge I put my miseducating en place in place; try saying that fast five times. The wet ingredients for the carrot cake included eggs, oil, sugar, and shredded carrots. I grated my own carrots to ensure that I could control the consistency and texture.

Dry ingredients: Almond flour, baking powder, nutmeg, kosher salt, ground ginger, cinnamon, baking soda, cardamon, and chopped toasted pecans.

Mix the dry ingredients and wet ingredients.

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Add the shredded carrots to the wet ingredients. Stir until combined.

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Fold the carrot-egg mixture into the flour mixture until just combined. Since there is no flour you do not have to worry about building up the gluten content but I think it is a good practice to never over mix your batter.

Since I wanted to make the cake easily sliceable I used a 9-inch square cake pan instead of a springform pan. To ensure that I could get the cakes out of the pan I lined it with lightly greased parchment paper. The batter is baked in a 350 degree oven until a toothpick comes out clean; 20-25 minutes.

While the carrot cake baked I prepared the cheesecake. In the bowl of my mixer, I beat the cream cheese, sour cream, and sugar until it was smooth.

Once it was smooth, I added 3 eggs one at a time; scarping down the bowl after each addition.

To this mixture I added the almond flour, lemon juice and zest, vanilla paste.

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Pour this mixture on top of the carrot cake, place in a water bath, and bake until the center is slightly jiggles. I always rotate my cakes at the halfway cooking time mark. Also, if you are using a springform pan you would need to wrap it in foil to ensure that no water enters the pan.

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Once the cheesecake is done, remove it from the oven and allow it to cool completely on a rack. Once it is cool, cover and refrigerate for 8 hours or overnight.

Prepare the sour cream topping; about one hour before you will serve the cheesecake, by whisking together confectioners’ sugar, sour cream, salt, and vanilla extract/paste and/or bourbon.

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Spread this mixture on top and garnish with chopped toasted pecans. Since this was going to be a birthday cake I slightly stepped it up. I made the cupcakes with some of the extra batter and to ensure that the birthday girl got to enjoy her cake since I knew the actual cake would be gone!

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As I said earlier, I am not one to brag but….

December 12, 2019–I was invited to my first ever Holiday Cookie Exchange…I know right. I foolishly thought that previous non-invitations was due to the fact that others knew of my prowess in the kitchen; I could not have been more wrong. The first mistake I made was being cocky. The second mistake I made was not using my trust ATK cookie book. After scouring the inter webs I decided to do an adaption on a holiday cookie I found on the Two Peas and Their Pod website (https://www.twopeasandtheirpod.com/oreo-white-chocolate-pudding-peppermint-cookies/). The ingredient list is pretty straight forward but I added Andes Mints and mini-chocolate chips. Although I did my mise, if you look closely at the picture you will notice that I used bread flour INSTEAD of AP flour!!!! Attention to detail only works if you are paying attention.

While the oven is preheating to 350 degrees I creamed the butter and sugars, sifted the <incorrect flour> with the baking soda and salt, and prepped the cookies and Andes mints.

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After creaming the sugars and butter, I added the dry ingredients. At this point everything looked pretty good so I continued to not be aware that I used the wrong flour.

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To this mixture I added the crushed peppermints, mini chips, and mints.

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Once those ingredients were incorporated, I added the white chips and cookies.

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The cookies baked well; although upon reflection they do look dry.

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They looked pretty good but the taste was meh!!! Suffice it to say, I DID NOT WIN!!

November 24, 2019–A good friend of mine needed some motivation so I bribed him with one of his favorite desserts–Baked Banana Pudding! There are numerous recipes on the inter web. I used one from Alton Brown.

Separate eggs, placing the whites in the bowl and the yolks into a saucepan with sugar, salt, and flour. Whisk the mixture until just combined.

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Splash in about 1/4 of the half-and-half and start blending mixture with a whisk. Continue to add the milk and whisk until smooth and the temperature is between 172 and 180 degrees. Remove then custard from the heat then add vanilla extract and cold butter. Whisk until butter dissolves. Set custard aside. Ignore the drink in the back of the picture, it is not part of the recipe 🙂

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Meanwhile, preheat the oven to 400 degrees and slice the bananas to your preferred thickness and toss with the lemon juice. Spread a small amount of the pudding in the bottom of an oven-safe dish. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.

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Whisk the egg whites and cream of tartar in the bowl on medium speed until soft peaks form.

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Gradually add the remaining sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding ensuring you cover the edges.

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Bake until the meringue is evenly browned. Remove the pudding from the oven and cool for 15 minutes before serving.

Let it cool completely before refrigerating. Remaining pudding can be refrigerated for up to 3 days.

November 12, 2019–The second item in my gift bag for by birthday weekend was Limoncello Balls. I still had a half bottle of open limoncello and cookies from the lime sugar cookies I messed up so why not. As you can see the in the picture below the ingredient list is pretty short. I basically adapted it from a Fabrizia Spirits recipe and the bourbon balls that I made.

I combined the cookies, almond flour, and powdered sugar in a food processor until it was fine crumbs. Poured this mixture in a bowl then added the limoncello, corn syrup. After it is well mixed I allowed the batter to sit for about an hour to allow the cookie crumbs to soften.

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Using a cookie scoop I made bite sized balls, rolled them in some powdered sugar, then stored them in a covered container until they were set.

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Now all there is left to do is ENJOY!

November 12, 2019–I know it is my birthday but I wanted to give a small token of appreciation to my friends. What is better than bourbon and chocolate? Since it is almost a cookie you know I went to my no fail THE perfect cookie cookbook from ATK.

In a food processor, you process the pecans and vanilla wafers until they are finely ground. Put this mixture to a bowl then add the confectioners’ sugar, bourbon, corn syrup, and cocoa. Stir this mixture until it combines into one big mass.

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Add the granulated sugar to a bowl. Using an ice cream scoop, form 1 tablespoon ball and roll then individually in the sugar.

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Refrigerate the dough for about an hour before serving.

To accompany the Bourbon Balls I also made some Limoncello Balls.

November 10, 2019–So, leave it to Mel to host a birthday party for herself with the requirement that everyone brings a dish. On a positive note, everyone brought their A-game. It was one of the best pot-lucks I’ve been to in a while. I didn’t know what to make so I asked her for her favorite cake. She said pound, vanilla, and carrot. It was much too close to the event to pull a carrot cake together so I went for a lemon pound cake. I went to my trusty America’s Test Kitchen Cookbook for a no-lose recipe.

After greasing a loaf pan with butter and dusting it with cake flour I whisked together more cake flour, baking powder, and salt. ATK recommended the use of cake flour with the above additions to increase lift and produce a consistent, fine crumb.

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In a food processor I pulsed the sugar and lemon zest until combined.

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I then added the vanilla, lemon juice, and eggs until combined. I then added the melted butter while the motor was running.

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Add this mixture to a bowl then sift in the flour mixture in three additions, whisking gently after each addition.

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This batter is then poured into the prepared pan and baked at 325 degrees until golden brown.

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To ensure that the cake a true lemony flavor ATK recommends you make a lemon syrup. While the loaf is cooling you can make the glaze. Bring some sugar and lemon juice to a boil in a saucepan. Once the sugar dissolves, reduce the heat to a simmer, stirring constantly, until the mixture thickens.

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Once the syrup you poke holes all over the cake then you brush or pour the glaze on top.

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I was just able to get a picture of the crumb before it was all gone.

October 13, 2019–I meant to make these Limoncello Ricotta Cheesecake Bars, adapted from Ina Garten, a while ago but life kept getting in the way. I still had some of the lime sugar cookies that didn’t come out quite right so I knew that I could use them as the base for my bars instead of using the traditional graham cracker crust. The fact that these cookies were made with lime zest and juice would also give the overall bar a very citrusy flavor. Add to that some limoncello that I had from Italy these were sure to be a winner. As always you need to preheat your oven to 350 degrees. I crushed waaaaay too many of the cookies in my food processor, but not if you like a thick crust. Add some melted butter then pressed the mixture into a 9 x13 x 2-inch baking pan prepared with parchment paper and nonstick cooking spray.

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This baked for a VERY long time because I used too much butter, is that even a thing?!?!? That being said, the flavor was awesome.

While it cooled I prepared the filling. Blend some cream cheese and sugar until it is light and fluffy.

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Blend in the ricotta, scraping down the bowl as necessary.

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With the mixer on low, blend in the limoncello, vanilla, and lemon zest.

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Add the eggs one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth.

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Pour over the crust.

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To help with cracking and over-baking, Ina used a water bath. Bake cheesecake bars for 50 to 55 minutes, until almost set in the center. It should still be a little jiggly when you shake the pan. Turn off the oven and allow the cheesecake to bake for 15 minutes. Remove from the water bath and allow too cool on a rack. Wrap the pan with plastic wrap, pressing the film on the cheesecake, and refrigerate for at least 6 hours or overnight. Once cooled, slice into pieces, and enjoy!

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October 6, 2019–I wanted to make something healthy-ish so I went to my trusty ATK cookie cook book. Of course ATK does not promote alcohol, or so I thought. I just ordered their How to Cocktail book so I expect I will be learning the science behind cocktails soon, but I digress. After setting my oven to 350 degrees and lining a 13 x 9 inch pan with foil, I whisked some flour, old-fashioned oats, baking soda, and salt in a large bowl.

I browned some butter until it had a nutty aroma, poured it over some butterscotch chips, and whisked until smooth.

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Once the mixture is combined, I mixed in the egg, vanilla, sugar until combined.

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Then in two additions I mixed in the flour mixture.

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This mixture was poured in the previously prepared baking pan. Bake until edges are golden brown and a toothpick comes out with a few crumbs attached.

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While the bars baked, I made the toping. I boiled some water, salt, and sugar in a pot then poured it over some butterscotch chips. This mixture was whisked until smooth.

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After the bar is done you drizzle the topping on top of it.

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After it cools, remove and slice into bite sized pieces.

September 2, 2019–I am not exactly sure what gave me the impetus to make these monster marshmallow cookies. Based off of all of the ingredients I think I was trying to rib my pantry of some items. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In one bowl you sift together flour, baking powder and baking. In another bowl, UGH, dishes; beat butter and brown and white sugars with a mixer until fluffy.

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Beat in two eggs one at a time then beat in the vanilla. Add the flour mixture and mix until combined.

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Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate for 30 minutes.

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart and bake for 10 to 12 minutes.

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Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool. Those are the magnets I bought at Le Cordon Bleu in Paris.

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Now I know these look good but wait…there is more. Combine some chocolate chips, marshmallows, half-and-half, and cayenne pepper in a saucepan over medium heat. Cook, stirring, until it is smooth, about 5 minutes. Remove from the heat. Stir in the pecans–I told you there were a lot of ingredients!!

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Drizzle the mixture over the cookies and let set for about 4 hours–I know, right!

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