Sometimes You Need Oprah to Inspire Creation

It wasn't until she mentioned them that I pondered a recipe. I was not inspired to create a summer dessert until I saw them on glossy paper. It wasn't until Oprah featured one of my favorite local businesses and their ice cream sandwiches that I had to make them. These ice cream sandwiches, found just a block away were merchandise up until that point, as soon as O liked them they were my next conquest.

I was not about to make a waffle cookie to compete with them or the beet ice cream that required roasting before chilling, I just wanted to make something that could be wrapped up individually and could impress my Women's Group. It is often the branding as well as the taste that gets me creating.

Step one: Create the Ice Cream (in my case with a kitchen aid mixer)

Bourbon Ginger Ice Cream
1 1/4 cup heavy cream whipped
1 1/4 cup cream
9 ounces confectioners sugar
3 tablespoons minced ginger
1/2 tablespoon of shaved vanilla bean
1 table spoon bourbon

Beat cream until fluffy with sugar. Add other ingredients. Freeze in
metal bowl.

Step 2: Add your favorite cookie recipe (in my case Oatmeal Raisin)

Oatmeal Cookies
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C). Bake for 10 minutes.

Step 3: Cool cookies and add frozen Ice Cream. Wrap individually and freeze until serving.

Step 4: Find a ribbon, camera, PR firm and Oprah's number!

Chaos, Coconut and Connotations

Coconut is my favorite cupcake flavor, my choice companion to curry and a phrase used often as a term of endearment-- ("You are a coconut" = you make me smile and I think you are slightly crazy in a me-kind-of-way).  Sometimes it can have a negative connotation-- ("She is a coconut"= She is a nut, a crazy person in a rotten-kind-of coconut way).  Most recently it has even been repurposed as my nickname by one certain gentleman in my life (I am hopeful his association refers to the first use of the word but with my sometimes challenging behavior, one can never tell).  


Today, coconut came in form a daydream after reading a food blog entry.  An entry that made me want to leave my desk and head straight to the kitchen.  An entry that made me wonder if my cooking skills were up for a challenge of a tart laced with my favorite ingredient.


Just in case my chaos keeps me away from this creation, I wanted to share as soon as possible.


Straight from one of my favorite DC Food Blogs, www.metrocurean.com  

Coconut Dream Tart written by Amanda on 12/06/2010 Photos courtesy of onceuponachef.com By Jennifer Segal Metrocurean contributor, Once Upon a Chef This recipe came about when I decided to recreate one of my husband’s favorite desserts: the signature Coconut Cream Pie from  The Capital Grille (which if you haven’t tried, you are missing out on one of life’s greatest gastronomic pleasures). The folks over at Capital Grille were nice enough to share a few secrets with me so I was able to come up with something very close to theirs: a coconut-scented cookie crust filled with a creamy coconut custard, all covered in a pillow of whipped cream and heaps of toasted coconut. It’s heaven! Coconut Dream Tart Inspired by the Coconut Cream Pie at The Capital Grille (crust adapted from Gourmet) makes one 10-inch pie, serves 8-10 for crust 7½  oz shortbread cookies such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies...you'll need 2 boxes) 1¼ cups loosely packed sweetened flaked coconut ½ stick (¼ cup) unsalted butter, melted for custard 2 large eggs 2 large egg yolks ¾ cup granulated sugar 2 tablespoons all-purpose flour, packed 2 tablespoons corn starch, packed pinch salt 1½ tablespoons Malibu Rum* 5 tablespoons cream of coconut (stir well before using) 1 cup coconut milk (stir well before using) 1 cup whole milk 3 tablespoons unsalted butter for whipped cream and topping 1 cup heavy whipping cream 3 tablespoons sugar 1 tablespoon Malibu Rum* ¾ cup unsweetened coconut flakes**, toasted in a skillet until golden and cooled *Malibu Rum is a rum made with coconut extract. **Unsweetened coconut flakes can be hard to find. In the DC area, you can get them at MOMs Organic Market (look for the Let's Do...Organic brand). If you can't find them, feel free to substitute ½ cup sweetened flaked coconut (the stuff in the blue bag available everywhere). to make the crust: Adjust oven rack to middle position and preheat to 350 degrees. Pulse cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Using a ½ cup dry measuring cup, press crumbs firmly and evenly into bottom and up sides of 10-inch tart pan with removable bottom. Bake until golden, about 15-18 minutes, then cool completely in pan on a rack (you can speed this up in the fridge or freezer). If it shrinks or cracks a bit, simply press it back together and up the sides while it's still hot. to make the filling: Whisk the eggs, egg yolks, sugar, flour, cornstarch and salt in a medium bowl and set aside. Combine Malibu rum, cream of coconut, coconut milk and whole milk in a medium saucepan and bring to a boil. Turn off heat. Whisking constantly, slowly ladle about a cup of hot milk mixture into egg mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to egg mixture in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan. Over medium-high heat, cook, whisking constantly, until mixture reaches a boil and thickens, about 2 minutes. Filling must boil for at least 30 seconds in order to fully thicken. Off heat, whisk in butter until fully incorporated. Pour hot filling into cooled pie shell and smooth surface with spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 10 hours. for the whipped cream: Up to 3 hours before serving, beat cream, sugar and Malibu Rum with electric mixer until soft peaks form, about 1½ - 2 minutes. Top tart with whipped cream and sprinkle with cooled toasted coconut. to serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. Cut into wedges, wiping your knife clean between slices, and serve cold. Tart (without whipped cream topping) can be chilled up to 10 hours (the crust will begin to soften if chilled too much longer). Tart can be topped with whipped cream 3 hours ahead and chilled.

A Sweet Experience

So last week we got an office call from NPR wanting to use our client, Penny Karas from Hello Cupcake to replicate a 26 page brownie recipe from the Pentagon.  The taping and segment was fun (sans me looking slightly busted in the background of the picture) but the brownies were horrible.  Made for soldiers and the ability to keep for 3 years, these dry treats were not my go-to dessert.  This whole experience got me thinking about life and brownies and what makes each sweet.

 1- Ingredients must be real.  Seriously, put the shortening (and the lies) away. No need for low-fat.  If you are indulgent, be indulgent.  If you are ______ just be that.  I hate a fake anything.  So many people try to be something that you are not.  If you are a nutty brownie, be a nutty brownie.  Really. 

2- Each must have a resting state.  Brownies are best pulled out of the oven 5 minutes early and laid to rest on a cooling sheet.  Sans the cooling sheet, I think the same applies to people.  I got my 5 minutes waterside in RI this weekend.

3- Brownies are best shared with others.  In my family food=love.  Share your baked goods and your day with others.  It is certain to create a sweeter scenario!  

To keep with the theme, NY Times published a book review from Kate Moses' "Cakewalk" that explores finding the sweeter things in life.  Included was this recipe.  The food writer failed because she was impatient.  She did not let the brownies rest.  Ah, if I was a week earlier publishing my rules on brownies her sweet treats might have been sweeter. 

Chewy Fudge Brownies

Time: 1 hour, plus several hours’ resting

1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour.

1. Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.

2. Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.

3. Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.

4. Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

Food for Thought or Sometimes a Gal Needs Sugar

In the midst of a very challenging week I found this on my desk.  Baked by my colleague, KC, this was the only thing that made thoughts flow from my head to that keyboard pictured.  Nothing clears writers block like peanut butter, chocolate and cheese.  Just sayin...

KC and the Sunshine Yielding Cheesecakes

1 1/2	cups All Purpose Flour
1/3	cup baking cocoa
1	cup packed brown sugar
1	teaspoon baking soda
1/4	teaspoon salt
1/3	cup Vegetable Oil
1	cup water
1	tablespoon white vinegar
1/2	teaspoon vanilla
1	egg
1	package (8 oz) cream cheese, softened
3/4	cup Peanut Butter
1/3	cup granulated sugar
1/3	cup powdered sugar
1/4	cup  peanut butter chips
1/4	cup semi-sweet chocolate baking chips

 

DIRECTIONS

1.	Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
2.	In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
3.	In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4.	Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5.	Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

Pecan Stacey Shortcake

Yesterday for I made Pecan Shortbread Strawberry Shortcake an intern lunch. Until recently I have never encountered people that hesitated trying my food.  I ask you, should I have a complex?  


In previous jobs and at my business, my colleagues and staff begged me to cook.  They would remind me of their birthday to ensure a cake, one that fit their very specific preferences of course!  On Saturdays at Encore we had Soup&Salad Saturday--- even people that were not working came in to eat and share recipes. And now, my friends, I get slight hesitation. 


Though there was initial pause, I made everyone a bowl (I am a little stubborn and I used real butter folks!)  I believe that the votes are in--- Epic likes Pecan Stacey Shortbread!  The recipe borrowed from my friend Jacob was only altered slightly to be a little more healthy.  Hopefully this tasty dessert will lead a more Stacey Cook/Bake friendly workplace.  Only time will tell...

Pecan Stacey Shortcake
Biscuits
2 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
8 tbsp cold unsalted butter, but into cubes
2/3 chopped toasted pecans (or walnuts, almonds - whatever nut you want to use)
1 cup heavy (whipping) cream


Preheat over to 375 - spray a baking sheet.  Combine flour, sugar, backing powder, nuts, and salt in a bowl. Use a pastry blender (or fingertips) to work the butter into the dry ingredients until you have a crumbly, coarse meal with some pieces of butter still showing.


Add the cream in a slow steady stream wile continuing to blend - you may not need all the cream (though I have) - the dough should be moisten but still have a few loose crumbs


You are suppose to roll out the dough and cut - who has time for that - Paula Dean doesn't even do it for her biscuits. I just scoop them as big or small as I want onto the pan. Brush with cream and sprinkle with sugar


Strawberries
2 pints strawberries, washed, and cut up
1/8 cup honey

For Whip Cream
1 cup heavy (whipping cream)
cinnamon to taste
1 Tbsp sugar


Mix on low and then gradually increase speed as cream gets foamy and form peaks.
All can be made the day before - biscuits need to be completely cool before storing the.

Served on an Epic blue plate, I believe this dessert was not only well made and tasty, it was branded perfectly for my workplace.  

Normally I am partial to a red head...

or a dark haired man... BUT, I am in LOVE with this blondie. 

Killer Blondies



(from thekitchn blog)
Ingredients
1 1/2 sticks unsalted butter, plus butter for pan
1 1/2 cups all-purpose flour

1 teaspoon baking powder
1/2 teaspoon salt

1 cup brown sugar

1/2 cup dark brown muscovado sugar (find at Whole Foods or other gourmet store)
2 large eggs
1 1/2 teaspoons vanilla extract

1/2 teaspoon instant coffee dissolved in 1/2 teaspoon brandy

1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/4 cup plus 2 tablespoons toffee chips

1/2 cup coarsely chopped toasted pecans



Topping
3/4 cup butter

1/2 cup packed brown sugar

1/2 cup mixed white and chocolate chips

1/2 cup pecans

1 teaspoon kosher salt or fleur de sel


Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.


Whisk together the flour, baking powder and salt in a medium bowl. Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs, vanilla and coffee/brandy mixture until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds.


Refrigerate mixture 12 hours or overnight. When ready to bake, bring batter to room temperature and preheat oven to 350°F. Transfer the mixture to the prepared pan.


Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it.


In a saucepan over medium heat, stir together 3/4 cup butter and 1/2 cup brown sugar, stirring constantly until bubbly. Once it starts bubbling cook and stir for 1 minute.

 Scatter the 1/2 cup of chocolate and white chips and pecans over warm blondies.

 Pour the butter and sugar mixture evenly over nuts and chocolate in pan. Make sure not to get too close to the edges of the pan or it will burn to the sides.


Chaos and Coconut

So I must admit that since I have started working with my new client, Hello Cupcake, my dreams have been sugar coated... covered in Coconut Frosting.  I am IN LOVE with the Triple Coconut Cupcake in a way that only lyrical dance could show.  It is coconut cake, coconut icing with toasted coconut on top.  Seriously, it is heavenly.

This month, until February 15th when you go online to :http://www.youhadmeathellocupcake.com/ you can get a free cupcake (even the coconut one) if you give a pick-up story.  I know, clever, right? 

Clever, coconuty and even a little chaotic... just like we like it! 

Food Porn?!

Seriously. Seriously!!! Look at that picture.

I need to take a dish to event on Sunday and I am wondering if I should test my baking skills and temperamental oven for this one. Making the caramel can be precarious but I think I am up for the challenge. It is really all I can think about...If not this weekend then very, very soon.



Caramel Peanut Topped Brownie Cake
From Dorie Greenspan’s Baking: From My Home to Yours

For the cake:
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 large eggs
½ cup light brown sugar
¼ cup sugar
3 tablespoons light corn syrup½ teaspoon vanilla extract



For the topping:
2 cups sugar
½ cup water
1 ½ tablespoon light corn syrup
2/3 cup heavy cream
2 tablespoon unsalted butter, at room temperature
1 cup salted peanuts



Butter the bottom and sides of an 8 inch springform pan. Line bottom of pan with parchment paper, and butter the parchment. Put the pan on a baking sheet with edges.


To make the cake: Whisk the flour, baking soda and salt together. Melt chocolate and butter together using a double boiler.

In a large bowl whisk the eggs and sugars together until well blended. Whisk in the corn syrup, followed by the vanilla. Whisk in the melted butter and chocolate. Still working with a whisk, gently stir in the dry ingredients, mixing only until they are incorporated. You will have a thick, smooth, shiny batter. Pour the batter into the pan and jiggle the pan a bit to even out the batter.



Bake the cake at 350F for 40-45 minutes, or until a knife inserted into the centre comes out almost clean (what sticks should resemble sticky crumbs, not molten cake batter). Transfer the pan to a rack and cool he cake for 15 minutes, then run a knife between the cake and the pan and remove the sides of the pan. During baking the cake probably will have puffed to the top of the pan don’t be concerned if tit sinks a little or it if develops a crater in the center. Cool the cake to room temperature.


When the cake is completely cool, invert it, remove the base of the pan and peel off the paper. Wash and dry the springform pan, and return the cake to it right side up. Refasten the sides around the cake.

To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts, and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or heat proof bowl.


Spoon the peanuts on top of the cake. Then spoon the caramel on top of those. You’ll have a layer about ¼ inch high. Allow the topping to set to room temperature-about 20 minutes before serving. Try to get all of the peanuts onto the cake, and reserve excess caramel for drizzling when serving.


To serve, run a blunt knife between the caramel and the pan and simply remove the sides of the springform. If this isn’t the case, hit the sides with some hot air from a hairdryer or wrap the sides in a towel moistened with hot water. Drizzle additional caramel over the cake and allow it to run over the sides.

Let them eat pie...

This year, in the midst of my chaos, I chose not to celebrate Thanksgiving. I did not travel to family. I did not except traditional dinner invitations. I did not feast on the norm. Instead of turkey there was tapas. Instead of pie there was paella. Instead of family there were friends. I thought this is what I wanted. I thought this would easier, less messy. I thought wrong.

After a day of craving I realized I want the pie. I need the pie. The pie is essential to me getting through the chaos. I cannot turn back the clock but I can look forward to the next holiday. I can embrace the caroling and the lights and the travel. I can be thankful for family and let them in.

And maybe, just maybe, I can continue to bake and perfect the most tasty pie to take home for the holidays. After all, isn't it all about the pie?

First step in the process...

Bourbon And Chocolate Pecan Pie
Adapted from Tyler Florence

Pie Pastry:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed

Filling:
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves

To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Preheat the oven to 350 degrees F.

To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.

Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

A Shy Less than Perfect

In a perfect world I would not rush and forget and drop balls.

In a perfect world my hair would not curl in humidity.

In a perfect world my oven would stop burning things.

In a perfect world my electric bill would not be $138

and, in a perfect world this is the dessert I would have brought last night...if it wasn't for the rushing and the forgetting and the burning and the hair and the meltdown about the $138 bill for 450 square feet apartment (for god's sake, I know I put off good energy in here but $138 worth? Seriously?). In a perfect world I would not have had to run to the bakery and you would have devoured this perfect dessert. But instead you got Nutella Brownies and they were freshly baked, just not by me and you still loved them.

That's the great thing about friends--they love you even when you are not perfect and they understand when you have crazy hair and rants and are late and show up without the dessert you were going to bring. We may not live in a perfect world and I may not be a perfect gal but at the end of the day when you are surrounded by good people, good conversation and good tunes, a shy less than perfect is okay by me. It is actually, well, perfect!

Tiramisu
Recipe courtesy Giada De Laurentiis

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. Before serving, sprinkle with chocolate shavings.
--
Happy Thursday.
xoxo, not so perfect gal

Is it SO Wrong to Want it All?

Lately I have been wanting my cake, cheesecake and maybe even a cupcake-- have it fed to me by someone cute and successful---all with no calorie intake. I know, I know, these demands are too high. This mentality gets a gal in trouble. And yes, a gal must give up something... but does she always have to make a choice?

For instance...last night at TJ's I was making a decision between sweet and savory. Do I get the Olive Oil Popcorn or the Soy Ice Cream? Did I want sugar or salty? After minutes of deliberation I did not choose... I got both because really, what is so bad about having a little of each?

Isn't life best when we have a little balance? Days filled with a mix of social and personal time, outfits paired with a pattern and solid, music combined with lyrics and instruments and dinners filled with equal proportions of sweet and savory. We should remember that in life we crave variety and without it we get bored, passive and stop growing.

Speaking of cravings... this morning a friend I have been wanting to see posed the question, "Cheese or Jam?" Mind you, he was referring to my music choices but of course I made it about food (as I always do). It reminded me of my favorite sweet savory treat that is the perfect example of this balanced life I crave. Full of all things comforting--- cheese, bread and fruit, Baked Brie can be served as a dessert or appetizer and is amazing whole or made bite sized.

Baked Brie and Jam
(Taken from the Rachel Ray website)

• 1 sheet frozen prepared puff pastry, 11 x 17 inches, defrosted
• 1 wheel brie cheese, about 5-inches round
• 2 tablespoons raspberry jam
• 1/4 cup sliced almonds, toasted
• 1 box water crackers

Preheat oven to 350°F. Slice brie in half across the middle.

Spread the puff pastry sheet onto a counter and roll it to an 1/8 of an inch thick. Place half of the brie onto the puff pastry. Spread the jam on top. Sprinkle the almonds on the jam.

Replace the top half of the brie. Wrap dough up and over the brie, starting at the corners.

Turn over so the sealed side is underneath.

Bake for 15 minutes or until golden brown.

Serve with crackers.

Baked Brie and Jam is proof that you can almost have it all, that you do not have to make a choice and that life is a little less boring with balance. I am still working on that calorie thing... again, sometimes a gal must give up something.

In fear that I would eat it all, I did not make Cheese and Jam for dinner but I did eat a balanced meal served playing a cheesy Ben Lee song and an 8 minute jam by Perpetual Groove and a couple of Coldplay songs in between... cause really, why must you choose?

Aftershocks. . .

So, I decided that leaving your life is like an earthquake.

When you instigate such a change, your whole world and everyone's world around you is disrupted--- practically shaken to the core. Then in a matter of moments, or weeks in my case, the ground stops shaking and things start to find their place. No matter what the decimal the quake we know that minutes, days, weeks or in my case a month later you can have an aftershock.

Today, on M Street in Georgetown I had my first aftershock. It was unexpected , confusing and sent me straight in the arms of the barista at Baked and Wired*. One Raspberry Creme Cheese Brownie and cappuccino later I was feeling a bit back to normal. It is amazing the power of the sugar & caffeine... and later the shopping and wine.

I am not sure how far my shock was felt but if you are still in disarray and no where near the District and my sweet sugar offering, cappachino making friends, I recommend this recipe for amazing brownies... they are not Baked and Wired recipe exact but you are sure to find comfort in this staple.

Raspberry Creme Cheese Brownies
Filling:
1/3 cup sugar
1/3 cup cream cheese, softened
2 tsp. all-purpose flour
1/2 tsp. vanilla
1 large egg

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter, melted
1 Tblsp water
1 tsp vanilla
1 egg
2 large egg whites
3 Tblsp raspberry preserves

Preheat oven to 350 degrees F., coat an 8 inch baking pan with cooking sray.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well blended, set aside. Combine flour, baking powder, baking soda, and salt in a medium bowl.

Combine sugar and next 6 ingredients, stirring well with whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.

*Baked and Wired is my favorite DC coffee shop/bakery. Located on Thomas Jefferson, right down from my part-time gig at Anthropologie, this locally owned place is a gem! The employees always are in the best spirit, service is AMAZING and the baked goods... only a lyrical dance could express my love! As an added bonus, everything is organic... you know I love that. And plus, I am sucker for the guy that puts a heart in my very dry cappuccino. It is the little things that keep this gal coming back for more!

I am not cooking but that does not stop a gal from dreaming...

Well, that is if she could ever get any sleep.

If I was cooking I would definitely get out the flour and butter to make these. I think I can smell their sweet, nutty aroma but then I realize I am exhausted from insomnia and the scent is a mirage. Alas...

Pecan Bars
Adapted from The Barefoot Contessa Cookbook by Ina Garten

I cut the recipe in half for this attempt and used an 12 by 7 by 2 inch pan.. Be sure to note the proper pan size for the full recipe below (18 by 12 by 1-inch baking sheet), as it yields a whole lot of love.

For the crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For the topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lime zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Preheat the oven to 350°F.

For the crust: Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping: Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Taken from one a my favorite blogs, East Village Kitchen, these have to raise the bar in dessert creation. I said the other day that I do not bake for neighbors but I am thinking if I show up to my new apartment building with these in hand I may have instant friends.

Wishing you and yours sweet dreams...

Cupcake Wine? Wine in your Cupcakes? I am Sold!

When discussing Dirty Vodka Martinis, a friend told me that he did not like food in his drink... but what about drink in your food?

Last night I enjoyed a glass (or two) of Sauvingnon Blanc wine from the Cupcake Vineyard. It is crisp and has the zest that I love on a summer night... even if it was cold and raining last night, I am still in summer mode. I had originally bought it for the label (you know I do love a cupcake) but it was really good.

Today I found a recipe from a fellow blogger- Vanilla Garlic that infuses the Cupcake Wine into a cupcake... I cannot wait to try it.

She describes them as:
"Well, when wine and olive oil are combined in baking they produce a subtle, almost ethereal, fruity flavor. The orange oil from the zest permeates the entire cake. The sugar crusts on top during baking and maintains it's snowy sparkle. You can't help but imagine eating them with slices of ripe orange and a glass of white wine, which consequently is how I suggest you eat them. You can't help but close your eyes and imagine eating them at a wrought iron table over looking a tuscan vineyard in the afternoon sun. Due to the cornmeal they're very dense too, so one cupcake is the perfect serving (as opposed to five)."

White Wine Cornmeal Cupcakes

What You'll Need...
1/2 cup of olive or sunflower oil
2 large eggs at room temperature
1 cup of sugar, plus 1/4 cup for topping
1/2 cup of dry white wine
1 1/4 cups of all-purpose flour
1/2 cup of yellow cornmeal
1 teaspoon of salt
2 teaspoons of baking powderFinely grated zest of one orange
4 strawberries, sliced thinly

What You'll Do...
1) Preheat oven to 375 degrees.

2) In a large bowl, whisk together the oil, eggs, sugar, and wine until smooth. Add the flour, cornmeal, baking powder, salt and the zest; whisk together gently.

3) Line a cupcake pan with paper and brush with olive oil. Pour in the cake batter and arrange sliced strawberries on top. Sprinkle with remaining sugar.

4) Bake for 35-40 minutes or until a cake tester comes out clean. Allow to cool on wire rack.

PS- I made the Margarita Cake last night and we have not eaten it yet but I did taste the batter, YUM!, and also the crust, nice mix of savory and sweet! I added 1/2 cup plain yogurt to make more rich! I cannot wait to eat a piece tonight!

Hey... Margarita!

My girlfriend sent me this recipe just in time for Cinco de Mayo! I am heading to the store to get ingredients in 10 minutes. Looks really easy, refreshing and probably similar in flavor to the cheesecake I made the other night... that is now gone, by the way. Happy Cinco de Mayo!

Margarita Cake
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired


Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.

Dear Spring Form Pan. . .

... I am sorry, your vacation is over!
I am getting ready to make appetizers and desserts for a Luau Inspired graduation party.
Tonight I did a dry run (tough life, huh?) on the Key Lime Cheesecake (adapted from Gourmet) that I will serve as bars. Now, I have a Key Lime Cheesecake recipe but it is low-fat and though delicious, it does not hold up well without refrigeration.

I don't want to give it all away but OH MY GOODNESS... this was decadent and amazingly refreshing. Hello summer, we are here! For the party I will double recipe make in a sheet pan and cut into small squares. I will also add dried coconut to the crust. Stay tuned for more Luau related recipes. I told you, my friends, less chaos and more chicken... or cheesecake. It's May and the cook that you all know and love is back.

Key Lime Cheesecake with Mango Ribbons

Gourmet, May 2002

For crust
1 1/4 cups fine graham cracker crumbs (5 ounces)
3 tablespoons sugar
1/2 stick (1/4 cup) unsalted butter, melted

For filling
2 (8 ounce) packages cream cheese at room temperature
1 cup plus 2 tablespoons sugar
3/4 cup fresh key lime juice
1/2 cup sour cream
1/2 teaspoon vanilla
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs

For topping
2 large firm-ripe mangoes
1 tablespoon fresh Key lime juice (strained) or bottled
1/2 cup chilled heavy cream
1 tablespoon sugar

Special equipment: a 9- to 9 1/2-inch springform pan; a mandoline or other adjustable-blade slicer

Make crust: Preheat oven to 350°F and butter bottom and side of springform pan.

Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.

Make filling: Reduce oven temperature to 325°F.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.

Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes. Cool completely in springform pan on rack. (Cake will continue to set as it cools.)

Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.

Make topping: Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with mandoline (use caution — peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice. (I instead cut the slices with a flower-shaped cookie cutter, thinking they’d be a little neater for the miniature cakes.)

Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream.

Do ahead: Cheesecake (without topping) can be made 1 day ahead and chilled, covered. If desired, bring to room temperature. Add topping just before serving.

*Optional- Sing, "Put a lime in the coconut and shake it all up..." A little lyric makes EVERYTHING more fun.

Say Thanks with Caffeine!

This weekend I am heading to Richmond and will stay at Esra's, one of my best friends or cat sister as I call her. She and her husband are out of town and I want them to know just how much I appreciate my fee-free stay at the Calvert Inn...they really do have a nice home. I am making a basket of E's favorite things including Espresso Brownies. We are both coffee lovers so I thought
these would be appropriate.
This is a new recipe that is in the oven as we speak... the batter tasted great!

Espresso Brownies

Makes 12 or 16 brownies

8 ounces bittersweet or semi-sweet chocolate, coarsely chopped
6 tablespoons butter, cut into 12 pieces
1/3 cup plus 6 tablespoon all-purpose flour
3 tablespoons espresso powder
1/4 to 1/2 teaspoon salt
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.

Line an 9 x 13 baking dish with nonstick foil, then coat with cooking spray.
Put chocolate and butter in a heat bath and stir just until chocolate is smooth;
be careful not to over heat. Set aside to cool slightly.Combine the flour and salt in a bowl and whisk thoroughly. Set aside. In a cup mix 2 tablespoons espresso powder with 3 tablespoons boiling water (I used the hot water from double broiler). Let steep. In another bowl, beat the eggs, sugar and vanilla with an electric
mixer on high speed until thick and light-colored, about 2 minutes. Whisk
in the chocolate. Add espresso mixture and remaining 1 tablespoon espresso. Gently fold in the flour mixture. Pour batter into prepared pan and bake 30 to 35 minutes.

My Quest for the BEST Chocolate Chip Cookie Recipe

My favorite dessert is BY FAR a cookie. Scott calls me a COOKIE MONSTER. I believe my love of the cookie came from the Famous Amos Cookies when I was a wee one... I am sure it dates back further than that and maybe and encounter in my mother's womb. As a child I never had real homemade cookies (sorry Mom). Now don't get me wrong... I do love a cookie from a roll but I want to know exactly what goes in my food these days... even if it is white flour and butter.

It amazes me that something so simple--- flour, sugar, chocolate and eggs can vary so much from recipe to recipe. With more time on my hands I will take on the challenge of finding the BEST CC Cookie recipe... ever. I probably should not admit it, but when I make cookies I can consume 4 to 5 in one sitting. They are my weakness. My quest and this fun culinary adventure starts today with...

Crispy, Chewy Chocolaty, Chocolate Chip Cookies
Adapted from AllRecipes.com

So these are RICH and Dark CHOCOLATY-- more so than Jill's recipe or the other recipe I have on here. So yummy... I make them small since they pack such a punch.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 bag of bittersweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart. I sprinkle with a little salt before baking!

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

They call them Oatmeal Cookies--- I call them comfort!

You know you are a baker when you can't keep food down and you want to try a new recipe.
Last week I felt horrible and I saw this recipe for Chewy Oatmeal Cookies and I had to try them. With one bite, I immediately felt better (oatmeal is healthy, right?)

PS- the trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

PPS- This is a half recipe. It makes a couple dozen standard-size cookies.

Chewy, Thick Oatmeal Comfort Cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.