Category Archives: sweets

Buckeye brownies from browneyedbaker.com

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For the Browniebuckeye-brownies-37-600 (1)s:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (2 ounces) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups granulated sugar
1¾ cups all-purpose flour
¾ teaspoon salt

For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup unsalted butter
Pinch salt
2¼ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Glaze:
1½ cups milk chocolate chips
⅓ cup creamy peanut butter

1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency (this could vary based on humidity levels). Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.

5. Make the Chocolate-Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.

6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.

 

Pecan Pie Bars from justataste.com

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pecan-pie-bars-recipeFor crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Lemon-Ricotta Bars from food52

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For the Crust
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
1 tablespoon lemon zest
3/4 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan

For Lemon-Ricotta Filling
8 oz (1 cup) fresh whole milk Ricotta, drained
4 large eggs, beaten
1 1/3 cups granulated sugar
3 tablespoons unbleached all-purpose flour
2 tablespoons lemon zest
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/4 teaspoon salt

To make the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Using a pastry brush, lightly butter a 13-by-9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it. Pulse flour, confectioner’s sugar, cornstarch, lemon zest and salt in food processor. Add butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal. Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes. To make the filling: Whisk ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well. Reduce oven temperature to 325 degrees. Stir filling mixture before pouring into warm crust. Bake until filling feels firm when touched lightly, about 30 minutes. Transfer pan to wire rack; cool to room temperature, at least 2 hours. Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts. Dust with confectioner’s sugar.

Makes 18, 2-inches squares

 

cinna-buns from king arthur

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1-R305Dough
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature
1/3 cup unsalted butter, cut up
4 3/4 cups (20 ounces) Mellow Pastry Blend OR 4 1/2 cups Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1/2 cup sugar
2 1/2 teaspoons instant yeast

Filling
1/3 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons  ground cinnamon

Icing
one 3-ounce package cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups glazing or confectioners’ sugar
1/2 teaspoon vanilla extract

Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.

Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm. Yield: 12 big buns.

 

Chocolate Pudding From Dorie Greenspan

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download2 1/4 cups whole milk
6 tablespoons sugar
2 tablespoons cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, at room temperature and cut into 4 pieces
1 teaspoon pure vanilla extract

Bring 2 cups of the milk and 3 tablespoons of the sugar to the boil in a heavy-bottomed saucepan.

While the milk is heating, toss the cocoa, cornstarch and salt into the bowl of a food processor and pulse to blend; turn the dry ingredients out onto a sheet of wax paper.  Place the egg, yolks and remaining 3 tablespoons sugar in the bowl and process for 1 minute.  Scrape down the sides of the bowl and add the remaining 1/4 cup milk.  Process for a few seconds, return the dry ingredients to the bowl and pulse, just until blended.

With the machine running, slowly pour in the hot milk, processing to blend.  The mixture will be foamy, but the bubbles will disappear when the pudding is cooked.  Return the mixture to the saucepan, set the pan over medium-high heat and, stirring without stop, cook for about 2 minutes, or until the pudding thickens and one bubble rises to the surface – the pudding should not boil.  Scrape the pudding into the processor, add the remaining ingredients and pulse until everything is evenly blended.

Pour the pudding into six 1/2-cup bowls.  If you don’t want a skin to form on the tops of the puddings, press a piece of plastic wrap directly against the surface of each pudding.  (As you can see, I let the skin the form – we like it that way chez us.)

Chill for at least 4 hours before serving plain or topped with heavy cream, whipped or not.  Makes 6 servings

Chocolate Lava Cake from Ginny Gary

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Molten-Lava-Cake 1 1/2 oz semi sweet chocolate
1/2 oz unsweetened chocolate
3 Tbsp plus I tsp butter, softened
3 Tbsp sugar
1 egg
3 Tbsp flour
1/4tsp baking powder
1/2 tsp cocoa
Optional: whip cream and cocoa powder for garnish.

Lightly butter 2 small ramekins.  Melt chocolate in microwave or top of double boiler. Stir in 3 Tbsp of butter and sugar until smooth.  Add egg, flour, baking powder and cocoa.  With electric mixer, beat at med-high speed until pale and thick, about  5 minutes.  Fill ramekins ½ full with mixture.  Cover with plastic wrap and freeze for at least 3 hrs.  When ready to serve, put ramekins in preheated 375 degree oven on middle shelf 10 or 11 minutes.  Edges should be set, but centers still shiny. Serve in dish. Serves 2.  Do not double this recipe.

Maple Syrup Pie with Crème Fraîche from Cook’s Country, via thebittenword.com

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1 (9-inch) pie dough round
1 3/4 cup pure maple syrup
2/3 cup heavy cream
1/4 teaspoon salt
5 tablespoons unsalted butter
2 tablespoons cornstarch
3 large eggs plus 2 large egg yolks
2 teaspoons cider vinegar

1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9-inch pie plate. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto prepared pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.

2. Trim overhang to 1/2 inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie plate using your fingers. Wrap dough-lined pie plate loosely in plastic and freeze until dough is firm, about 15 minutes.

3. Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are light golden brown, 18 to 25 minutes, rotating pie plate halfway through baking. Remove parchment and weights and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes. Remove from oven and let cool for at least 30 minutes. (Baked, cooled crust can be wrapped in plastic and stored at room temperature for up to 24 hours.)

4. Reduce oven temperature to 350 degrees. Bring maple syrup, cream, and salt to boil in a medium saucepan. Add butter and whisk until melted. Reduce heat to medium-low and whisk in cornstarch. Bring to simmer and cook for 1 minutes, whisking frequently. Transfer to large bowl and let cool at least 30 minutes. Whisk in eggs and yolks and vinegar until smooth. (Cooled filling can be refrigerated for up to 24 hours. Whisk to recombine and proceed to step 5, increasing baking time to 55 to 65 minutes.)

5. Place cooled crust on rimmed baking sheet, and pour filling into crust. Bake until just set, 35 to 45 minutes. Let pie cool completely on wire rack, about 2 hours. Transfer to refrigerator and chill until fully set, at least 2 hours or up to 24 hours. Serve cold or at room temperature.


Crème Fraîche
1 cup pasteurized heavy cream, room temperature
2 tablespoons buttermilk, room temperature

Combine cream and buttermilk in 1-pint jar. Cover jar with triple layer of cheesecloth and secure with rubber band. Let sit in warm place (about 75 degrees) until thickened but still pourable, 12 to 24 hours. Stir to recombine. Serve. (Crème fraîche can be refrigerated for up to 1 month.)

Brown Sugar-Cranberry Tart from food & wine

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TART SHELLCranberry Tart at Hudson Ranch. LeeHudson_Thanksgiving_FW_Nov2012

1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour

FILLING AND TOPPING

1 1/2 cups granulated sugar
1/4 cup water
2 cups cranberries (10 ounces)
2 large eggs
1/2 cup brown sugar
1 1/2 teaspoons all-purpose flour
1/4 cup plus 2 tablespoons half-and-half
1/8 teaspoon pure almond extract
Confectioners’ sugar, for dusting
Lightly sweetened whipped cream, for serving

  1. MAKE THE TART SHELL In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
  2. Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
  3. Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
  4. MEANWHILE, MAKE THE FILLING In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.
  5. In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
  6. Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges and serve with whipped cream.

Zabaglione with Fresh Peaches and Raspberries from LSQ

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  • tvm2161_050307_zabaglione_xl4 peaches
  • 2 large egg yolks
  • 2 tablespoons Marsala wine
  • 2 teaspoons sugar
  • 1 pint raspberries

  1. Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.

  2. In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.

  3. Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.

Carmelitas

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32 caramel squares, unwrapped ½ cup heavy cream
¾ cup butter, melted
¾ cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

  • Preheat oven to 350. Grease an 8×8 pan or you can line with aluminum foil or parchment paper for easier removal. The carmel can get sticky. (can also be made in a 9×13 just double the ingredients)
  • In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
  • Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove.
  • While baking, combine the caramels and heavy cream and stir until completely smooth. Can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.
  • Remove pan from the oven and sprinkle chocolate chips over the crust. Pour carmel mixture over the chocolate chips and crumble remaining cookie dough on top.
  • Return to oven and bake for 15-20 minutes until the edges are lightly brown.
  • Once removed from oven allow them to completely cool and the carmel to set up. The carmel is like molten carmel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.

 

NOTES
I found this at Lulu the Baker