Scrumptious Sweets

August 11, 2019–I purchased some limes for some reason and I still had a lot of the lime sugar cookies so I went to my trusty ATK cookie book to see what they had to offer. You’re going to want to start these early because they need to chill in the refrigerator.

I altered the ATK recipe slightly by crushing the homemade cookies for the base instead of making crust and I didn’t had the shredded coconut. To the crushed cookies I pulsed some salt and the brown sugar until the mixture was well combined. Added some melted butter, pressed it into an 8-inch square pan lined with foil then, baked it at 325 degrees until it was a deep golden brown.

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While the crust was cooking I made the filling. I mixed the room temperature cream cheese, lime zest, and salt followed by the condensed milk until the mixture was smooth.

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To this mixture, I whisked in the egg yolk and lime juice.

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Pour this mixture over your crust then bake until the edges begin to pull away slightly from the sides.

Let the bar cool for about 2 hours on a wire rack then another 2 hours in the refrigerator. Once the bar is chilled, remove it from the pan using the foil sling and slice into snack-sized bites. If you’re using the toasted coconut, you would topped the bars after they are sliced.

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If you want to pre-make these lime bombs, the uncut bar can be frozen for up to a month. Let the wrapped bars thaw at room temperature for approximately 4 hours before cutting.

August 14, 2019–Another great cookie, or so I thought; from probably the best cookie book ever written. The ATK perfect cookie book provides the recipe for a chewy sugar cookie with three variations: Chai Spice, Coconut-Lime, and Hazelnut-Browned Butter. I’ve made the basic sugar cookie before so I decided to make the coconut-lime one minus the coconut.

After I set my oven to 350 degrees and lined 2 baking sheets with parchment paper, I sifted the flour, baking powder, baking soda, and salt into a bowl. In a separate bowl, I whisked the sugar, cream cheese, lime zest, and melted butted.

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Next came the egg, milk, and lime juice.

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Using a rubber spatula, I folded the flour mixture into the cream cheese mixture until a dough formed.

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Using the amazing platters that BEG gifted me, I rolled about 2 tablespoons of dough into some sugar.

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The raw cookie balls can be frozen for up to a month. I later found out that the cooked cookies could also be frozen and used as a crust (see Key Lime Bars and Limoncello Ricotta Cheesecake Bars). If you are baking immediately, place the sugar coated dough on your prepared baking sheets about 2-inches apart and flatten with the bottom of a dry measuring cup. Sprinkle a little sugar on top of each smashed cookie.

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Bake until the edges are set and beginning to brown.

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For some reason these did not turn out chewy. They were very tasty so froze them for use another day in another application (see Key Lime Bars and Limoncello Ricotta Cheesecake Bars).

July 28, 2019–I made a few different varieties of banana bread almost two years ago to the day. You can never go wrong with banana bread, especially when you have bananas that are going ‘bad.’ The bread ingredients are pretty straight forward.

You blend room temperature cream cheese, butter, sugar, and an egg to a smooth consistency.

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I then sifted together the flour, baking powder, baking soda, and salt.

To another bowl you add the ripe bananas, milk, rum, lime zest and juice, and vanilla. After blending this mixture, you add the flour mixture to creamed mixture alternately with banana mixture, beginning and ending with the flour mixture. If using, stir in chopped pecans and sweetened coconut flakes.

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Pour the mixture into an 8 x 4-inch loaf pan coated with cooking spray.  Bake at 375 for 1 hour.  

Once the bread is done allow it to cool for 10 minutes in the pan, remove and allow to cool on a cooling rack.

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While the bread is cooling make your topping.

Combine the brown sugar, butter, lime juice, and rum in a saucepan. Bring to a simmer and cook for 1 minute, stirring constantly.  Remove from heat. If using, stir in pecans and coconut.

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Spoon the topping over the bread.

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May 5, 2019–So I’m sitting the office trying to figure out what I’m going to make on the weekend. One of my office mates says that the Kentucky Derby is going on so I should make some kind of riff on a mint julep. We both starting searching the inter web and I come upon a recipe for Mint Julep Fudge on the Lemons for Lulu website. I had recently made fudge using a recipe from the Dec/Jan 2019 issue of the Cook’s Country magazine which is below.

Andes Creme De Menthe baking bits
semi-sweet chocolate chips
sweetened condensed milk, divided
vanilla extract
bourbon
white chocolate chips
crushed peppermints
mint extract

Line an 8 x 8 with foil and set aside. In heavy saucepan over low heat combine some of the Creme De Menthe chips, semi sweet chocolate chips, vanilla, and sweetened condensed milk. Stir until chocolate has melted then stir in bourbon off heat. Spread mixture onto prepared pan.

Next, melt the white chocolate chips with remaining sweetened condensed milk and mint extract. Dollop milk mixture over chocolate fudge.

Swirl together with an offset spatula.

Press remaining mint chips and crushed peppermints on top. Chill until firm.

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Light brown sugar
Unsalted butter
Evaporated milk
Salt
Chocolate
marshmallows (creates a creamy, firm texture)
Bourbon, since it was out 🙂

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Another pretty straight forward recipe. Boil the sugar, butter, milk, and salt in a saucepan. Once boiling, reduce heat to medium and stir until the mixture reaches 234 degrees. Add the chocolate and marshmallows, whisking until smooth. Add bourbon, to taste and continue to whisk until fudge thickens to the consistency of frosting. Transfer to the prepared pan, cool, then cover and refrigerate. Once cool, cut into your favorite size(s).

March 23, 1019–I still had some tahini left over after making the Salted Chocolate Chip Tahini Cookies so I decided to make another sweet dish. As a bonus these brownies are gluten free! I adapted this recipe from the June 2017 issue of bon appetit.

3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
6 ounces bittersweet chocolate, coarsely chopped
3 tablespoons virgin coconut oil
4 tablespoons tahini, divided
2 large eggs
1/3 cup granulated sugar
1/4 cup (packed) light brown sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon light agave syrup (nectar)

Preheat oven to 350°. Line an 8×8″ baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3″ overhang on 2 sides.

Whisk sifted cornstarch and cocoa powder in a medium bowl.

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Heat chocolate, oil, and 1 tablespoon tahini in a small saucepan over low, stirring, until melted and smooth.

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Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume.

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Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape.

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Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies for 22-26 minutes, rotating at the half way point, until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached.

Let cool before removing from pan and cutting into 16 squares. Brownies can be made up to 3 days in advanced, wrapped in plastic, and stored at room temperature.

March 23, 1019–I bought some tahini for some reason but as with most unique ingredients I only needed a little of it. I hear all the time how you can use it in savory and sweet items so I decided to make something sweet. This recipe comes courtesy of David Lebovitz.

8 tablespoons unsalted butter, at room temperature
1/2 cup stirred tahini, well stirred
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
3/4 teaspoon baking soda
1 teaspoon kosher or sea salt
2 cups bittersweet or semisweet
chocolate chunks, or chocolate chips
flaky sea salt, such as Maldon or fleur de sel

Preheat the oven to 325ºF. Line two baking sheets with parchment paper or silicone baking mats.

In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are incorporated.

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In a small bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.

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Form the cookies into rounds using an ice cream scoop. For small cookies make each 1 1/2-inch, for larger cookies, make them 2-inches round. Put them about 3-inches apart on the baking sheets. Bake the cookies, turning the baking sheet at the 6 or 7 minute mark, until they are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes.

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Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet.

You can store the cookies for two or three days at room temperature, if any make it that long, because they are better right out of the oven.  You can also make a double batch and refrigerate for up to one week or freeze for up to two months, so they are on standby when guests drop by unexpected.

March 10, 2019–I’ve made this cake a few years ago for my boy DKG, AKA OBM, for his birthday. He asked me to make him, “a banana nut cake with banana nut frosting!” The request was very specific. When I looked to the googolplex for some ideas I did not find this exact recipe so I combined a few. I didn’t think about taking pictures of the process because this was pre-blog and I was working in an unfamiliar kitchen with non-standard tools. Although I do not watch any of the cooking competition shows I told my friend MAW that I felt like I was on one because she has no baking equipment. One difference between this cake and the one I made earlier is this one only has two layers while the first one had three. I used the extra batter to make cupcakes because who needs a three layer cake?!?! I can’t actually believe I just said that. With the exception of the ripe bananas you should have all ingredients in your pantry:

Cake:
2 1/4 cups sugar
3/4 cup solid vegetable shortening
1 1/2 cups mashed banana
3 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 cup buttermilk
1 1/2 cups chopped pecans, toasted
Frosting:
2 mashed bananas
3 tablespoons butter, room temperature
2 cups confectioners’ sugar
1 1/2 cups chopped pecans, toasted

Preheat your oven to 350F. You will have enough batter for three layers but as mentioned above I only made two layers and used the remaining batter for cupcakes. Whichever combination you decide to do you will need to spray the 9-inch cake pans and/or cupcake pans with cooking spray and line cake pans with parchment paper sprayed with cooking spray or cupcake holders.

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It is a basic cake recipe so comes together relatively quickly. Cream sugar and shortening together with an electric mixer. Add mashed banana, eggs and vanilla. Mix well.

In a separate bowl, combine flour, salt, baking powder and baking soda. As a general rule I always sift my ingredients. It ensures there are no lumps and ‘pre-mixes’ them to ensure they are evenly dispersed. Add to banana mixture alternately with buttermilk. Beat 3 minutes on medium speed.

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Stir in pecans.

Pour batter into pans. Bake 30 minutes, rotating halfway through, or until a toothpick comes out with a few crumbs.

Allow the cakes to cool on a cooling rack wile you make the frosting. To make the frosting, beat together bananas, butter and confectioners’ sugar. Add additional confectioners’ sugar as needed to achieve spreading consistency. Stir in pecans. You want the frosting to be pretty thick so that it doesn’t slide off of the cake.

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Spread frosting on top of one layer, top with cake layer, frost top of that layer, top with final layer and frost top and sides.

You only need to frost the top of the cupcakes.

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As you can tell from the picture the cakes are very moist!

Ready for delivery!

…and consumption

February 9, 2019–While the red velvet ice cream was curing I was watching America’s Test Kitchen. One of the recipes was a Dark Chocolate Fudge Sauce. I immediately thought this would be good on ice cream or almost anything. I had all of the ingredients so I decided to make a batch.

2/3 cups whole milk
1 1/4 cups of sugar
1/4 teaspoon of salt
1/3 cup cocoa powder, sifted after measured
3 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter, chilled
1 teaspoon vanilla extract

Combine milk, sugar, and salt in a pot over medium low heat.  Whisk until sugar dissolves, about 5-6 minutes, and starts to bubble on top.

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Add cocoa powder and whisk.  Once incorporated remove from heat and add chocolate.  Whisk until smooth then allow to rest for 3 minutes.

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Add butter and whisk until smooth.  Add vanilla and whisk.

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Store in a container for up to one month in your refrigerator.  Reheat when ready to use.

February 9, 2019–I’ve made ice cream before and even Red Velvet Cookies but I’ve never made a Red Velvet cake…and I still haven’t. A long time friend, KLG, was celebrating his birthday so we decided to throw him a semi-surprise birthday party at KSRs house. One of the things he wanted was a Red Velvet Cake like his Mom used to make. I have learned to never try to recreate something like someone’s Mom made because although it may taste as good food comes with a lot of memories that you can never recreate. KSR said she was going to make a yellow cake with caramel cake between the layers and chocolate on top. Ice cream and cake–a perfect match. I found a red velvet ice cream recipe on the googleplex. I combined this basic recipe with the ice cream instructions from my American’s Test Kitchen cookbook and off I went. The ingredients were pretty straight forward:

• 1 1/2 cups heavy cream
• 1 cups buttermilk
• 1/2 cup plus 2 tablespoons sugar
• 1/3 cup light corn syrup
• 1 1/2 tablespoons cocoa powder
• 3 teaspoon red food coloring
• 1 teaspoon vanilla extract
• 1/4 teaspoon table salt
• 5 large egg yolks
• 1 cup small chunks of brownie

Prepare your ice cream maker per the manufactures instructions. Place an 8- or 9-inch square metal baking pan in the freezer.

Combine heavy cream, buttermilk, 1/4 cup plus 2 tablespoons of sugar, the corn syrup, cocoa powder, red food coloring, vanilla, and salt in a medium saucepan. Heat over medium-high heat, stirring occasionally, until the mixture registers 175 degrees on an instant-read thermometer. Remove the saucepan from the heat.

While the cream mixture heats, whisk the egg yolks and the remaining 1/4 cup sugar in a bowl until smooth, about 30 seconds. Slowly whisk 1/2 cup of the heated cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and registers 180 degrees. Strain the custard into a large bowl and let cool until no longer steaming.

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Transfer 1 cup of the custard to a small bowl. Cover both bowls with plastic wrap. Place the large bowl in the refrigerator and the small bowl in the freeze and cool completely, at least 4 hours or up to 24 hours. (The small bowl of custard will freeze solid).

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Remove the custards from the refrigerator and freezer. Scrape the frozen custard from the small bowl into the large bowl of custard. Stir occasionally until the frozen custard has fully dissolved. Strain the custard through a fine-mesh strainer and transfer to an ice cream maker.
Churn until the mixture resembles thick soft-serve ice cream and registers about 21 degrees. At the very last second, add in the brownie chunks and let the machine stir until the brownies are incorporated throughout.

Transfer the ice cream to the frozen baking pan and press plastic wrap on the surface. Return to the freezer until firm around the edges, about hour.
Transfer the ice cream to an airtight container, pressing firmly to remove any pockets, and freeze until firm, at least 2 hours before serving.

Enjoy alone, with a slice of cake, or with some Dark Chocolate Fudge Sauce.

November 25, 2018–I decided to make some more cookies from the America’s Test Kitchen cookie cook book. There recipe did not call for espresso powder but I knew that this would add an even deeper chocolate flavor. I also still had some pecans from my friend who visited last month which was the impetus for me making these cookies–needed to use them before they went bad. At least that was the excuse I used.

First I whisked some sifted (confectioners’ sugar, flour, cocoa, and salt) together in a large bowl.

Then I gave it another while in the stand mixer to ensure it was airy and well incorporated.

Next came some egg whites and vanilla into it was smooth and chocolaty; scraping down the bowl of the mixer as necessary.

Next came the chopped pecans from North Carolina.

Followed by some chopped bitter sweet chocolate.

When I scooped the batter on the cookie sheet it looked a little liquidy so I kept my fingers crossed, hoping they would firm up when baked.

Surprise…they did.

The deep chocolaty flavor combined with the crunch of the pecans is exactly what a chocoholic would want.