tag:blogger.com,1999:blog-34106413571637205252024-03-08T05:49:47.373-06:00Crunchy, Chewy, Ooey GooeyA blog for all things scrumptious and delicious.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-3410641357163720525.post-27137331496662308722011-02-12T14:30:00.001-06:002011-02-23T18:30:45.251-06:00Birthday ChocolateAnother February brings another birthday for my dad and I made him his customary double-decker chocolate cake. This year, instead of using a cake mix for his cake, I just went ahead and used the cake recipe on the back of the Hershey's Cocoa container. I've made it before, but I haven't put it on here for some reason. Anyway, I used the recipe for the Perfectly Chocolate Frosting, as well, which just so happens to be <a href="http://crunchychewy.blogspot.com/2009/02/having-your-cake.html">the same recipe as usual</a>.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/P2090077.jpg"></center><br /><br />No matter how many chocolate cakes I try, this recipe is still my favorite. Kept covered at room temperature, it stays moist and perfect for almost a week, although it usually doesn't last that long in my house. This is just an excellent recipe for a straightforward chocolate-chocolate cake.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/P2090080.jpg"></center><br /><br /><B>Hershey's Perfectly Chocolate Chocolate Cake</B><br />Makes about 12 servings<br /><br />2 cups sugar<br />1 3/4 cups all-purpose flour<br />3/4 cup HERSHEY'S Cocoa<br />1 1/2 teaspoons baking powder<br />1 1/2 teaspoons baking soda<br />1 teaspoon salt<br />2 eggs<br />1 cup milk<br />1/2 cup vegetable oil<br />2 teaspoons vanilla extract<br />1 cup boiling water<br /><br />Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.<br /><br />Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.<br /><br />Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost and serve.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-57482701617597360552011-01-16T18:26:00.000-06:002011-02-23T18:29:39.465-06:00Ooey Chewy GooeyWhen my new issue of Bon Appetit came in, <a href="http://www.epicurious.com/recipes/food/views/Cocoa-Brownies-with-Browned-Butter-and-Walnuts-363755">these glorious brownies</a> were gracing the cover. So, of course, I had to make them. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture651.jpg"></center><br /><br />And they were <i>GLORIOUS</I> indeed. Nutty, chewy, moist, delicate, dense, with a crispy crust on top. Oh man. These were the best. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture642.jpg"></center><br /><br />There's nothing more to say. Why aren't you baking them yet? Do it.<br /><br /><B>Cocoa Brownies with Browned Butter and Walnuts</B><br />Makes 9 brownies<br /><br />Nonstick vegetable oil spray<br />3/4 cup unsalted butter, cut into 1-inch pieces<br />1 1/4 cups sugar<br />3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)<br />1 teaspoon vanilla extract<br />2 large eggs, chilled<br />1/3 cup plus 1 tablespoon unbleached all-purpose flour<br />1 cup walnuts or pecans, chopped<br /><br />Position rack in bottom third of oven; preheat to 325 degrees. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. <br /><br />Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. <br /><br />Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.<br /><br />Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-59280000159926078682010-12-26T16:35:00.000-06:002011-02-23T18:25:56.577-06:00On the Twelfth Day of Christmas, My True Love Gave to Me...As you can see, I've been cracking open Dorie Greenspan's <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking from My Home to Yours</a> more frequently as of late; and instead of just sighing at the beautiful pictures, I've been more motivated to try recipes out. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture628.jpg"></center><br /><br />For Christmas dessert, I made this Brownie Cake with a caramel topping. The cake was really a no-brainer and it ended up tasting just like a brownie leaning more toward the cake-end of the brownie spectrum. The caramel was exciting for me; I've only made caramel once or twice before and each time I forget how to do it. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture626.jpg"></center><br /><br />More notably, I forget how <i>boring</i> it is to sit there and wait and wait and wait and wait and wait for the caramel to change colors slightly while worrying that you'll miss it and that it will burn and everything will be ruined forever. That may be an exaggeration, but that's how I felt watching the caramel for seven minutes without blinking once. In the end, the waiting paid off and the caramel was salty and sweet and the brownie cake paired with it perfectly.<br /><br /><br /><B>Caramel-Peanut-Topped Brownie Cake</B><br />Makes about 12 servings<br /><br />1 cup all-purpose flour<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />8 tablespoon butter, cut into 8 pieces<br />5 ounces bittersweet chocolate, coarsely chopped<br />3 large eggs<br />1/2 cup packed light brown sugar<br />1/4 cup sugar<br />3 tablespoon light corn syrup<br />1/2 teaspoon vanilla extract<br /><br />2 cups sugar<br />1/2 cup water<br />1 1/2 tablespoons light corn syrup<br />2/3 cups heavy cream<br />2 tablespoon unsalted butter, at room temperature<br />1 cup salted peanuts<br /><br />Center a rack in the oven and preheat the oven to 350F. Butter an 8-inch spring-form pan, dust the insides with flour, tap out the excess, line the bottom of the pan with a parchment paper. Place the springform pan on a baking sheet. <br /><br />To make the cake, combine the flour, salt and baking soda in a small bowl. Whisk together to mix and set aside. Add the butter and chocolate to a heatproof bowl and set over simmering water. Heat, stirring occasionally, until the ingredients are melted - do not let them get so hot that the butter separates. Remove the bowl from heat and set aside. <br /><br />In a large mixing bowl, whisk together the eggs and sugars till well-blended. Whisk in the corn syrup, followed by the vanilla. Add in the melted butter and chocolate mixture, and whisk till combined. Gently whisk in the dry ingredients, mixing only until they are incorporated. The batter should be thick, smooth and shiny. Pour it into the prepared pan and jiggle the pan a little to even out the batter. <br /><br />Bake for 40-45 minutes or until a thin knife inserted in the middle comes out almost clean. Transfer rack to a pan to cool for 15 minutes, then run a knife gently between the pan and the cake and carefully remove the sides of the springform pan. The cake may have puffed up during baking, but don't be concerned if it develops a crater in the center while cooling. Allow to cool to room temperature. When the cake is completely cool, invert it, remove the base and peel off the parchment paper. Wash and dry the pan, place the cake back into the clean pan, right side up, and fasten sides.<br /><br />To make the topping: combine the sugar, water and corn syrup in a heavy, medium-sized pan, stirring just to combine the ingredients. Place the pan over medium high heat. Heat, without stirring, till the caramel turns amber (5-10 minutes). As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit onto a white plate. Don't be timid about the color - if it's too pale, it won't have much flavor. <br /><br />Lower the heat a bit, stand back and add the cream and butter. When the sputters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts and pour the mixture into a 1-quart Pyrex measuring cup or other heat-proof bowl. <br /><br />You will have more caramel than you need, but you want to get all the peanuts onto the cake, so spoon out all the peanuts out of the hot caramel and onto the cake. Pour or spoon over enough caramel to cover all the nuts, drizzling a little over the edges of the cake for presentation. Allow the topping to set at room temperature, about 20 minutes, before serving. Keep the leftover caramel at room temperature and save for another use.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-38231273729823189132010-12-26T14:34:00.001-06:002011-02-23T18:21:04.021-06:00Turduckery.Over Thanksgiving Break, my mom and I went to St. Louis to tour Le Cordon Bleu and go shopping. While we were there, we picked up a food magazine called <a href="http://stlmagblogs.typepad.com/feast/">Feast</A> that featured a recipe for Bacon-Wrapped Turducken. Our minds were immediately made up and we decided that we would finally attempt and conquer the Turducken. <br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture622.jpg"></center><br /><br />I'm happy to say we both created and conquered the Turducken with relative ease. Finding the duck proved harder than we both thought, but was well worth the effort. This meat-roulade turned out to be delicious. Wrapping it in bacon added another dimension. The bacon dimension. And we all know that that is the tastiest dimension of them all. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture624.jpg"></center><br /><br /><br /><B>Bacon-Wrapped Turducken</B><br />Makes about 12 servings<br /><br />6 cups water<br />1/3 cup kosher salt<br />1 boneless, skinless turkey breast <br />2 boneless, skinless duck breasts<br />2 tablespoons chopped fresh sage<br />2 tablespoons chopped fresh thyme<br />Salt and freshly ground black pepper<br />2 boneless, skinless chicken breasts<br />12 slices hardwood smoked bacon<br />Butcher’s twine<br />2 tablespoons olive oil<br />Bring water and salt to a boil in a large pot, and then remove from heat. Once cool, submerge turkey breast in brine for at least 1 hour, up to 12 hours. Remove turkey and pat dry.<br /><br />Preheat oven to 325 degrees. Place turkey breast on a large cutting board and cover with a large piece of plastic wrap. Using a meat mallet, gently pound the turkey to an even 1/4-inch thickness. Do the same with the duck and chicken breasts. <br /><br />Season the turkey, duck, and chicken breasts with fresh herbs, salt, and pepper. Lay the turkey breast flat, and then top with the duck breasts. Top the duck breasts with the chicken breasts. Bring the sides of the breasts up into a log shape and press together to hold, creating a roulade. Set aside. <br /><br />Layer the bacon, slightly overlapping, on the cutting board. Place the roulade on top of the bacon, seam side up. Bring the bacon up around the roulade, overlapping the ends. Truss with butcher’s twine to secure. <br /><br />Place the olive oil in a large nonstick pan over high heat. Once hot, add roulade and turn on all sides to sear bacon. Place roulade on a parchment-lined baking sheet and bake for 90 minutes, or until an internal temperature of 170 degrees is reached. Allow to rest for 10 minutes before slicing.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-72739402561395364922010-12-26T13:12:00.000-06:002011-02-23T18:17:08.427-06:00French KissedFrench Toast is my very favorite breakfast food. Well, maybe it's even with pancakes. But I consider French Toast to be much more of a treat than pancakes. Maybe it's because my mom used to serve it to me with clear syrup, and I thought that was the coolest thing when I was seven years old. Or maybe it's because I had a love/hate relationship with it when I was younger. I used to love the soggy bread but hate the egg bits on the sides. The older I've gotten (I'm quite old), the more I love the egg, though. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture615.jpg"></center><br /><br />I was in charge of all the meals on Christmas this year, so I picked <a href="http://allrecipes.com//Recipe/baked-french-toast-2/Detail.aspx<br />">Baked French Toast</a> for breakfast. First of all, I should mention that I cut the bread in the recipe but didn't think to cut the egg concoction, so our end result was much more eggy and soggy than a normal batch would have produced. It was pretty great, though; sort of like a scrambled egg/bread pudding combination. With syrup on top. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture618-1.jpg"></center><br /><br /><B>Baked French Toast</B><br />Makes about 10 servings<br />1 loaf French bread, cut diagonally in 1 inch slices<br />8 eggs<br />2 cups milk<br />1 1/2 cups half-and-half cream<br />2 teaspoons vanilla extract<br />1/4 teaspoon ground cinnamon<br />3/4 cup butter<br />1 1/3 cups brown sugar<br />3 tablespoons light corn syrup<br /><br />Butter a 13x9 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.<br /><br />The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-83826094410950138032010-11-03T19:21:00.000-05:002011-02-23T17:51:49.622-06:00The Cake that I Lit on FireDorie Greenspan tells a really great story about this cake in her book, <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking from My Home to Yours</a>. I can't top it. She calls it "The Cake that Got Me Fired." <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture606.jpg"></center><br /><br />I didn't have any armagnac, so I ended up using brandy. I also didn't have prunes, so I just took those out. This means that I just lit the brandy on fire in a pan - which was easily the most exciting part of making this cake. The cake in itself was really spectacular - moist, dense, and chewy with the heavenly ganache topping it off just right. I preferred it refrigerated, so that the chocolate was even denser and seemed to melt in my mouth. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture611.jpg"></center><br /><br /><B>Chocolate Armagnac Cake</B> (Modified for Wussies)<br />Makes about 12 servings<br /><br />2/3 cup finely ground pecans (or walnuts)<br />1/4 cup all-purpose flour<br />1/4 teaspoon salt<br />3 tablespoons water<br />1/4 cup Armagnac (or cognac, brandy or Scotch whisky)<br />7 ounces bittersweet chocolate, coarsely chopped<br />1/2 cup unsalted butter, cut into 4 pieces<br />3 large eggs, separated<br />2/3 cup sugar<br /><br />3 ounces bittersweet chocolate, coarsely chopped<br />3 tablespoons confectioners’ sugar<br />3 tablespoons unsalted butter, at room temperature<br /><br />Center a rack in the oven and preheat the oven to 375 degrees. Butter an 8-inch springform pan, fit the bottom of the pan with a round of parchment or wax paper and butter the paper. Dust the inside of the pan with flour and tap out the excess. Put the pan on a baking sheet lined with parchment or a silicone mat.<br /><br />Whisk together the nuts, flour and salt. Preheat a pan on the stovetop for three minutes; remove the pan and pour in the Armagnac. Stand back and set it aflame. <br /><br />Combine the chocolate, butter and water in a heatproof bowl, set it over a pan of simmering water and stir occasionally until the chocolate and butter are melted; or do this in a microwave oven. Remove the chocolate from the heat just as soon as it is melted and not very hot—you don’t want the chocolate and butter to separate.<br /><br />In a large bowl, whisk the egg yolks and sugar together until thick and pale, about 2 minutes. Switch to a rubber spatula and, one by one, stir in the chocolate and butter mixture as well as the nut mixture. <br /><br />Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the egg whites until they hold firm, glossy peaks. Stir about one quarter of the beaten whites into the chocolate mixture, and then gently fold in the remaining whites. Turn the batter into the pan.<br /><br />Bake the cake for 28 to 32 minutes, or until it is puffed, firm on top and starting to come ever so slightly away from the sides of the pan; a thin knife inserted into the center will come out streaky—the cake should not be wet, but you don’t want it to be completely dry. Transfer the cake to a rack and let it cool for about 10 minutes, then carefully remove the sides of the pan. Invert the cake, pull off the paper and turn right side up to cool to room temperature. The cake should be absolutely cool before you glaze it.<br /><br />If the cake has crowned, use a long serrated knife and a gentle sawing motion to even the top. Turn the cake over onto a cooling rack—you want the very flat bottom of the cake to be the top. Put a piece of wax paper or foil under the cooling rack to serve as a drip catcher.<br /><br />To make the glaze, melt the chocolate in a heatproof bowl over a pan of gently simmering water, or in a microwave oven. Remove it from the heat and, using a small spatula, stir in the sugar, then the butter, a bit at a time, stirring until you have a smooth glaze.<br /><br />Have a long metal icing spatula at hand. Pour the glaze over the top of the cake, allowing the excess to rundown the sides, and use the spatula to smooth the top of the cake if necessary—usually the glaze is a self-spreader—and to even it around the sides of the cake. Let the glaze set at room temperature or, if you want to speed it up, slide the cake into the refrigerator for about 20 minutes. If you’d like the glaze to be more like a frosting, let it cool until it is thick enough to spread, then swirl it over the cake.<br /><br />The cake can be served at room temperature or chilled; it is more flavorful at room temperature but intensely fudgy when chilled.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-24446738158499624252010-10-15T17:49:00.001-05:002011-02-23T17:50:01.164-06:00Livin' in the SouthI took a Food and Wine Pairing class online where we had to take a traditional Southern recipe and update it. I guess I'm boring (or lazy) (or both) because I just went ahead and picked a pound cake. I also think of pound cake as being one of the most basic cakes. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture595.jpg"></center><br /><br />I went through countless traditional recipes of pound cake, each asking for "a pound" of each ingredient. I updated the recipe, measurement-wise, and added a pecan element as a callback to the Southern requirement of the assignment. I also added a maple drizzle. Don't ask me. I don't know why. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture594.jpg"></center><br /><br />This wasn't my favorite thing. But it's a pretty basic pound cake, when it comes down to it. If you're a big pound cake fan, then you should try this. Otherwise, maybe just look at the pretty pictures and feel satisfied in that.<br /><br /><B>Butter Pecan Pound Cake with Maple Drizzle</B><br />Makes about 12 servings<br /><br />1 cup butter<br />1/2 cup shortening<br />3 cups granulated sugar<br />5 eggs<br />1 teaspoon rum (optional)<br />1 teaspoon vanilla extract<br />3 cups flour<br />1 teaspoon baking powder<br />1 cup milk<br />1 cup chopped pecans, plus 1/3 cup whole pecans<br />1/2 cup powdered sugar<br />3 tablespoons maple syrup<br /><br />Preheat oven to 325 degrees. Grease and flour a Bundt pan.<br /><br />Using paddle attachment on a standing mixer with a stationary bowl, cream together butter, shortening, and sugar until very fluffy, about seven or eight minutes. Add eggs, one at a time, beating until well-combined.<br /><br />In a small bowl, combine rum and vanilla extract with milk. In another bowl, whisk together baking powder and flour. Alternately add liquid and dry ingredients to the butter mixture, starting and ending with liquid.<br /><br />Stir in walnuts. Pour batter into prepared Bundt pan. Bake for about 70 minutes until cake tests done. In a small bowl, whisk together powdered sugar and maple syrup. Drizzle over the cake after it cools for twenty minutes. Sprinkle whole pecans over cake.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-29645043635759174652010-08-07T12:13:00.000-05:002011-02-21T20:46:52.402-06:00Too Much of a Good ThingMy boyfriend has two simple favorites when it comes to food: peanut butter and bacon. In fact, he was the person to introduce to me the Peanut Butter and Bacon sandwich. As the girl that bakes for him on a regular basis, I am always trying to find more recipes that he will go nuts over. <a href="http://www.joythebaker.com/blog/2009/09/peanut-butter-bacon-cookies/">This cookie</A> meets both of those qualifications.<br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture547.jpg"></center><br /><br />Although I also really enjoy both peanut butter and bacon, I did not enjoy these as much as he did. I felt like the bacon added a somewhat unpleasant meaty flavor to the cookie, as opposed to a more smoky accent. This could also be due to the fact that I used extra bacon to make it extra bacon-y delicious. <br /><br /><Center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture553.jpg"></center><br /><br /><B>Peanut Butter Bacon Cookies</B><br />Makes 1 1/2 dozen cookies<br /><br />1 cup chunky or smooth peanut butter<br />1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)<br />1 egg<br />1 teaspoon baking soda<br />6 to 8 slices of bacon, cooked, cooled and dices<br /><br />Preheat oven to 350 degrees. In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.<br /><br />Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls, roll in granulated sugar, and create a criss-cross pattern with a fork. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-13509769890241729422010-07-24T20:04:00.000-05:002011-02-21T20:21:53.585-06:00Strawberries and SuchOn the search for my <a href="http://crunchychewy.blogspot.com/2011/02/fluffy-white-cake-white-chocolate.html">Dream Cake</a>, I frequently encountered recipes for strawberry cream cakes and strawberry shortcakes. Martha, as usual, made <a href="http://www.marthastewart.com/recipe/strawberry-cream-cake">the most compelling bid</a>, and I decided I should make it during the dog days of summer. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture532.jpg"></center><br /><br />I know what you're thinking. Do I ever get tired of strawberries? The answer is, when it's 100 degrees outside, no. I never get tired of strawberries. On top of this, freshly whipped cream is one of my favorite things in the world. This slightly-sweet cake paired with the cold cream and the fresh strawberries make me think of...well, a relaxing treat on a hot summer's day. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture534.jpg"></center><br /><br /><br /><B>Strawberry Cream Cake</B><br />Makes about 10 servings<br /><br />1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan<br />1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1 cup sugar<br />2 large eggs plus 2 large egg yolks<br />1/2 teaspoon pure vanilla extract<br />1/2 cup whole milk<br />1 pound strawberries, hulled and thinly sliced<br />1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)<br />1 1/2 cups heavy cream<br /><br />Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside. <br /><br />Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan. <br /><br />Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate. <br /><br />Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool. <br /><br />Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form. <br /><br />Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-45753342560474937632010-06-27T09:23:00.000-05:002011-02-21T19:57:49.525-06:00Blueberry HillMy dad really likes to eat fresh blueberries during the summer. Let's face it, who <i>doesn't</i> like fresh fruit in the summer? Fruit is awesome.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture513.jpg"></center><br /><br />Anyway, my mom and I made this cobbler from the recipe on the back of an old Bisquick box. It was quick, as the name would have you believe. Quick and delicious. I don't think there's anything wrong with using mixes, especially not when the result is this wonderful.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture521.jpg"></center><br /><br /><B>Bisquick Blueberry Cobbler</B><br />Makes about 10 servings<br /><br />1/2 cup butter, melted<br />1 1/2 cups Bisquick baking mix<br />2/3 cup milk<br />1/2 cup sugar<br />1/2 teaspoon vanilla<br />3 cups fresh blueberries<br />2 tablespoon. sugar<br /><br />Preheat oven to 350 degrees. Spray a 9-inch baking pan with nonstick cooking spray. <br /><br />Measure milk into a bowl and stir in sugar until dissolved. Add vanilla and stir. Whisk in Bisquick just until combined. <br /><br />Wash blueberries and pick over, removing stems. Toss blueberries in 2 tablespoons of sugar, or enough to coat. Mix blueberries into batter. Pour batter into prepared baking dish and bake in preheated oven for about 45 minutes or until golden brown.<br /><br />Serve warm with vanilla ice cream or whipped cream topping. Toss a few extra blueberries over the topping.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com1tag:blogger.com,1999:blog-3410641357163720525.post-59101966602670371932010-06-23T15:54:00.000-05:002011-02-21T19:38:58.820-06:00My Dream CakeSometime around the age of 16, I stumbled across this picture: <br /><br /><center><img src="http://www.icecreamireland.com/images/Dessert/Strawberrycake-sm.jpg"></center><br /><br />Since then, I have spent every birthday trying to recreate a cake that I only have photographic evidence of. After I did more research into my dream cake, I realized that it was actually an ice cream cake. I chose to ignore this and thought of it as a fluffy white cake with thick, creamy buttercream frosting, and a sweet strawberry filling. Until this year, I never really knew what it would taste like. <br /><br />Until...<br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture502.jpg"></center><br /><br />I'm going to go ahead and be honest here: this is the best cake I have ever made. Not only is it the prettiest, it tasted exactly the way the original picture looked. There was just the right amount of frosting, cake, strawberries, heaven, etc. It was moist, creamy, and tangy. It was my dream cake. And it came from this Frankenstein of a recipe. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture510.jpg"></center><br /><br /><B>Fluffy White Cake White Chocolate Frosting and Strawberry Filling</B><br />Also known as <B>My Dream Cake</B><br />Makes about 12 servings <br /><br />18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans<br />4 1/2 cups cake flour (not self-rising) plus more for pans<br />1 1/2 cups whole milk<br />9 large egg whites, lightly beaten<br />1 tablespoon pure vanilla extract<br />1/2 teaspoon almond extract<br />2 tablespoons baking powder<br />1 1/2 teaspoons salt<br />2 1/4 cups sugar<br /><br />9 ounces white chocolate, finely chopped <br />3 1/2 cups confectioners' sugar <br />1/2 cup milk <br />1 teaspoon vanilla extract <br />12 tablespoons (1 1/2 sticks/6 oz.) unsalted butter, softened <br />1/2 teaspoon salt <br /><br />1 small carton strawberries, separated<br />Sugar, to taste<br /><br />Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans, tapping out excess flour; set aside. <br /><br />In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary. <br />Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish. <br /><br />Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling. <br /><br />To make the frosting, melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cake, about 30 minutes. <br /><br />To make the filling, mash up about ¾ of the carton of strawberries. Add in sugar, just a little at a time, until desired sweetness is reached. To assemble the cake, take one layer and cover with a thin layer of frosting and then cover with strawberry filling. Take the other layer and frost one side with a thin layer of frosting; lay this second layer, frosting side down, onto the first layer (so the order is cake-frosting-filling-frosting-cake). Frost the top and sides of the cake. Cut the remaining strawberries into decorative shapes and place on top and sides of cake. Top with white chocolate shavings.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-27372079950887191932010-05-01T19:02:00.005-05:002011-02-21T19:47:08.875-06:00Chocolate Chocolate ChocolateMy brother takes after my mom in that he doesn't really go after sweets. They both like sweets alright, but unlike my dad and me, they don't have crazy cravings and super sweet tooths. I always have to coax my brother a little every year around his birthday to let me make him a cake of some sort. This year, he actually requested a chocolate cheesecake. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture467.jpg"></center><br /><br />I've only ever made two other cheesecakes (<a href="http://crunchychewy.blogspot.com/2009/11/something-witty-about-birthdays-here.html">my birthday cheesecake</a> and the <a href="http://crunchychewy.blogspot.com/2009/12/pre-christmas-dessert.html">pecan pie cheesecake</a>), so I was a little skeptical about baking this. Luckily, my buddy Emeril was here to guide me to <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/new-york-style-chocolate-cheesecake-recipe/index.html">a recipe</a> that looked fairly easy. The end result was pretty great; it mixed a lot better than my birthday cheesecake and had a deep chocolate flavor. My brother enjoyed it, too. The only thing I would change if I made it again would be the strawberries - after about two days on the cheesecake, they started to get slimy and the cake touching the strawberries did the same. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture479.jpg"></center><br /><br /><B>New York Style Chocolate Cheesecake</b><br />Makes about 12 servings<br /><br />1 1/2 cups chocolate wafer crumbs<br />1 cup plus 3 tablespoons sugar<br />2 1/2 (8 ounce) package cream cheese, softened at room temperature<br />1 1/2 teaspoons vanilla extract<br />1 vanilla bean, seeds scraped from inside of pod and reserved<br />3 tablespoons all-purpose flour<br />3 eggs<br />1 cup sour cream<br />8 ounces melted semisweet chocolate, cooled slightly <br />Fresh strawberries, for garnish<br /><br />Preheat oven to 350 degrees (if using a light springform pan; or 325 degrees if using a dark nonstick springform pan). <br /><br />Lightly grease the bottom and sides of a 9-inch springform pan. In a small bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside. <br /><br />In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract, and vanilla bean seeds; beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. <br /><br />Add the melted chocolate and sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for one hour, until the center is almost set. <br /><br />Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least four hours, or overnight, before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to one week in the refrigerator. Serve the cheesecake garnished with fresh strawberries.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-32539197627949163012010-03-17T13:34:00.001-05:002011-02-21T19:16:06.038-06:00Another Another for Your Afternoon TeaFor St. Patrick's Day this year, I decided to make <a href="http://www.marthastewart.com/recipe/irish-butter-shortbread">some cookies</A> that were featured on Martha Stewart's site. My boyfriend really likes simple butter cookies, sugar cookies, and all sorts of shortbreads, so I figured I could pawn them off on him if I thought they were too boring. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture461.jpg"></center><br /><br />However, these cookies must have met a new standard in blandness because he only ate about half of them. They were buttery and that's about it. Maybe complexity is too much to ask from butter shortbread, but I wasn't really impressed. If you want a very very basic tea cookie, though, this is pretty good. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture456.jpg"></center><br /><br /><B>Irish Butter Shortbread</b><br />Makes 2 dozen cookies<br /><br />1 cup (2 sticks) unsalted butter, room temperature<br />1/2 cup plus 1 tablespoon sugar<br />2 1/2 cups all-purpose flour, plus more for work surface<br /><br />Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.<br /><br />In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.<br /><br />Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.<br /><br />Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-69993761712676248922010-02-03T18:36:00.003-06:002011-02-21T19:15:47.098-06:00Yet Another for Your Afternoon Tea<span>The only real experience that I have with scones was buying a Baking cookbook at Borders when I was 17; it turned out to be British, which had me confused for quite some time. What we call biscuits, they call scones; what we call cookies, they call biscuits.<br /><br />If you actually read the things that I post, then you probably know that I made some Snickerdoodle scones before and that, while they weren't terrible, they also didn't really blow me away. I have had a hard time understanding what the point of a scone is when a biscuit or cookie can do the same thing.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture455.jpg"></center><br /><br />However, these lemon scones came about as a way for me to use excess lemons and try my hand at scones one last time. I cast my net through the interweb and found <a href="http://allrecipes.com//Recipe/lemon-scones/Detail.aspx">a suitable recipe</a> for me to try. Luckily, they passed the test and were the perfect combination of buttery, tart, and crumbly. I ate them with tea, I ate them plain, and I ate them warmed up with just a smidge of butter on top. They were delicious!<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture447.jpg"></center><br /><br /></span><span style="font-weight: bold;"><br />Lemon Scones</span><br />Makes 8 scones<br /><br />2 cups all-purpose flour<br />1/4 cup sugar<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1/2 cup cold butter or margarine<br />1/2 cup sour milk<br />1 1/2 teaspoons grated lemon peel<br />Additional sugar<br /><br />Preheat oven to 350 degrees. Grease a baking sheet and set aside.<br /><br />In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add milk and lemon peel, stirring just until mixed.<br /><br />Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through.<br /><br />Sprinkle with sugar. Bake in preheated oven for 20-25 minutes or until edges are lightly browned.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-46421949416689073442009-12-21T22:34:00.000-06:002009-12-23T21:36:13.396-06:00Pre-Christmas DessertThe recipe for a <a href="http://www.bakeorbreak.com/2007/11/pecan-pie-cheesecake/">Pecan Pie Cheesecake</a> has been tucked in the back of my mind since before Thanksgiving; originally, I had planned to make it for that big turkey holiday meal. But I ended up making a birthday dessert for my mom because we celebrated so early, and the cheesecake was stuck there, lurking, unmade. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture440.jpg" alt="Crooked but delicious"></centeR><br /><br />Luckily, my grandma held a casual dinner while my cousin's family was in town and I was asked to provide a dessert. Although it was fairly short notice, this recipe is fairly simple and quite difficult to mess up. If I had to make it again, the only thing I would likely change would be the actual cheesecake; removing the brown sugar would make the topping less sweet and improve the overall taste of the dessert. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture443.jpg" alt="I'm ready for my close-up"></centeR><br /><br /><b>Pecan Pie Cheesecake</B><br />Makes about 10 servings<br /><br />1 3/4 cups vanilla wafer crumbs<br />1/4 cup firmly packed brown sugar<br />1/3 cup butter, melted<br /><br />1 cup sugar<br />2/3 cup dark corn syrup<br />1/3 cup butter, melted<br />2 eggs<br />1 1/2 cups chopped pecans<br />1 teaspoon vanilla extract<br /><br />3 (8-ounce) packages cream cheese, softened<br />1 1/4 cups firmly packed brown sugar<br />2 tablespoons all-purpose flour<br />4 eggs<br />2/3 cup heavy whipping cream<br />1 teaspoon vanilla extract<br /> <br />Preheat oven to 350 degrees. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9” springform pan. Bake for six minutes. Set aside to cool. <br /><br />Combine all pecan filling ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.<br /><br />Next, make the cheesecake filling. Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. <br /><br />Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com2tag:blogger.com,1999:blog-3410641357163720525.post-64470960008276881172009-12-09T18:21:00.000-06:002009-12-23T21:34:20.859-06:00Running Out of Time?In the eighth grade, a girl brought this platter of chocolate-dipped blobs to a school Christmas party and everyone was sort of apprehensive. Eventually, I tried one and discovered that they taste like awesome in your mouth. When I asked her for the recipe (a strange thing for a 13-year-old to do?), she wrote three ingredients down on a small piece of paper and explained the simple process. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture431.jpg" alt="Yum"></center><br /><br />Since then, Oreo Truffles have been my throwdown for parties, meetings, and other get-togethers around Christmas time. I'm sure they could be made year-round and still be good, but I just associate them with Christmas. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture434.jpg" alt="I actually ended up eating half of a batch all on my own"></center><br /><br /><B>Oreo Truffles</B><br />Makes about 3 dozen truffles<br /><br />1 (18 ounce) package of Oreos (Double-Stuf tends to affect the consistency in a weird way)<br />1 (8 ounce) package of cream cheese, softened<br />24 ounces of melting chocolate (18 ounces semisweet and 6 ounces milk chocolate)<br /><br />Slowly melt the chocolate over low heat in a heavy pan. <br /><br />Put five or six Oreos at a time into a food processor until they turn to crumbs. Pour Oreo crumbs into a large bowl. Mix in softened cream cheese. Roll this mixture into small balls. <br /><br />Dip balls in melted chocolate, turning until completely coated. Place on wax paper and leave at room temperature or refrigerate until cooled. Store loosely-covered at room temperature.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-24197736121047467432009-11-24T11:16:00.000-06:002009-12-23T21:32:39.958-06:00Fold a Pizza in HalfWhile driving home from Fayetteville, I was struck by an urge to make and eat a slew of calzones. When I called my mom to suggest this, she had already planned dinner, so I pushed the folded pizzas from my mind. However, my dad and I convinced her in the end to make some Italian fare for the night, and we made these really great calzones. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture429.jpg" alt="Our toppings"></center><br /><br />I used an old pizza dough recipe that was lurking in my computer somewhere. That means I don't know where it's originally from, unfortunately. This dough worked particularly well because it didn't require too much time to proof and we didn't have a lot of time to waste. I was a little disappointed that it didn't turn golden-brown and delightful in the oven, but the taste was unaffected, so I can't really complain. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture427.jpg" alt="My mom is waiting patiently for her calzone back"></center><br /><br /><B>Basic Pizza Dough</B><br />Makes three large calzones or two large pizzas<br /><br />1 tablespoon yeast<br />1 pinch sugar<br />1 cup hot water (105 degrees)<br />3 tablespoons vegetable oil<br />1 teaspoon salt<br />1 teaspoon sugar<br />3 ½ cups flour<br />1 tablespoon vegetable oil<br />2 teaspoons basil, oregano, Italian seasoning, etc. (optional)<br /> <br />Sprinkle yeast in hot water, add a pinch of sugar. Let stand for 5 minutes. Mix in vegetable oil, flour, sugar and salt. Stir to make stiff dough. Knead 8 minutes.<br /><br />Place dough in a lightly oiled bowl, turn, let rise to double in a warm place (I like to do this in the oven turned to the very lowest setting.) Punch down.<br /><br />Divide the dough in half (for pizza) or thirds (for calzones). Brush each crust with 1-tablespoon of oil. Cover and let rest for five more minutes. Meanwhile, preheat the oven to 425 degrees. If using for pizza, bake crust for 15 minutes before removing from oven to add sauce, cheese, and other toppings. Then, bake for 15 more minutes. If you're making calzones, add the desired filling right away and bake for about 25 minutes.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-13287504663824634112009-11-17T15:47:00.002-06:002009-12-23T21:30:06.491-06:00Informative and DeliciousI took Advanced Composition this semester, a required class with a misleading name; instead of composing essays, we composed memos, business letters, resumes, and a big informative presentation. The basis of the presentation was that it needed to focus on someone or something who/that has been extremely influential in the field you plan to go into. Thus, I chose Martha Stewart. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture423.jpg" alt="Cookie army"></center><br /><br />Part of the project included bringing in handouts for everyone in the class - a piece of paper with trivia or a pie chart on it - to supplement your presentation. After sitting through about fifteen of the presentations, I decided to make my handout into a little ray of sunshine. I baked <a href="http://www.marthastewart.com/recipe/peanut-butter-chocolate-chunk-cookies">cookies</a>, placed them in cute, individual treat bags, and handed them out along with the recipe. Needless to say, I made an A. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture425.jpg" alt="One on a plate"></center><br /><br />These cookies are really basic and have an after-school feel to them. They are just another kitchen sink cookie recipe for your never-ending cookie-book. My never-ending cookie book. <br /><br /><B>Peanut Butter Chocolate Chunk Cookies</b><br />Makes 2 dozen cookies <br /><br />1/2 cup unsalted butter, room temperature<br />3/4 cup smooth peanut butter<br />1/2 cup granulated sugar<br />1/2 cup dark-brown sugar, tightly packed<br />1 large egg<br />1/2 teaspoon pure vanilla extract<br />1 cup all-purpose flour<br />3/4 teaspoon baking soda<br />1 1/2 cups semisweet chocolate chips <br />2/3 cup roasted peanuts, chopped<br /><br />Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to the butter mixture, beating just to combine. Fold in chocolate chips and peanuts. <br /><br />Using a large spoon, form dough, and place on a baking sheet linedwith parchment paper, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-50278687806405887502009-11-16T21:11:00.001-06:002009-12-23T21:27:33.338-06:00Birthday BrowniesBecause we celebrate Thanksgiving early in my family, I made a birthday dessert for my mom instead of traditional Thanksgiving fare. Back in August, she pointed the recipe out in an issue of Bon Appetit and insisted that she wanted the <a href="http://www.epicurious.com/recipes/food/views/Layered-Brownies-with-White-Chocolate-Caramel-and-Cocoa-Nib-Gelato-354912">Layered Brownies with White-Chocolate Caramel and Cacao Nib Gelato</a> for her birthday. Obviously daunted by the long name and the endless steps involved in their creation, I grudgingly agreed. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture412.jpg" alt="Layers"></center><br /><br />The recipe ended up not being as scary as I first thought. The creation of these brownies spanned a weekend, and I was able to work on one small part at a time. As long as you read the recipe ahead of time, you can tell which parts should come first if you aren't assembling the dessert all at once.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture414.jpg" alt="I'm tired"></center><br /><br />To tell the truth, the most difficult part of this recipe were the candied pecans. This was a little confusing to me; I've made them a few times using my mom's loose recipe (eye the pecans, butter, and brown sugar in a pan until they are perfect) and met with success. The recipe Bon Appetit recommended simply did not want to carmelize. After my third try with the pecans, I got an acceptable result; the pecans were just too hard and sugary for me, whereas my mom's are delicate, crunchy, buttery, and perfect. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture400.jpg" alt="Some of the pictures I took were super blurry"></center><br /><br />My favorite part of the finished product was the bittersweet chocolate ganache. This was actually the first time I had ever made or eaten ganache and I was very pleased with the subtle sweetness and the deep chocolate flavor. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture418.jpg" alt="All together now"></center><br /><br /><B>Layered Brownies with White-Chocolate Caramel</B><br />Makes about 16 servings<br /><br />1/2 cup sugar<br />1/4 cup water<br />1 cup pecan halves, toasted<br /><br />1/2 cup unsalted butter<br />2 ounces bittersweet chocolate (54% to 60% cacao), chopped<br />1/4 cup plus 1 teaspoon natural unsweetened cocoa powder<br />2 1/2 tablespoons all purpose flour<br />1/8 teaspoon salt<br />1/2 cup plus 1 tablespoon sugar<br />2 large eggs<br />1/2 teaspoon vanilla extract<br /><br />3 tablespoons water, divided<br />3/4 teaspoon unflavored gelatin<br />4 1/2 tablespoons sugar<br />Pinch of salt<br />6 tablespoons heavy whipping cream<br />4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped<br />1 1/2 tablespoons unsalted butter, diced, room temperature<br /><br />2/3 cup heavy whipping cream<br />6 ounces bittersweet chocolate (54% to 60% cacao), chopped<br /><br />First, make the candied pecans. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. The pecans can be prepared up to two days ahead. Store airtight at room temperature.<br /><br />To make the brownies, preheat oven to 350 degrees. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. <br /><br />Transfer brownie batter to prepared baking pan; smooth top (layer will be thin). Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack. <br /><br />Next, prepare the white-chocolate caramel. Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes. Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. <br /><br />Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight. <br /><br />For the bittersweet chocolate ganache, bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. The ganache can be prepared up to two days ahead. Cover and keep chilled.<br /><br />Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve. <br /><br /><br /><B>Cacao Nib Gelato</b><br /><br />1 1/2 cups heavy whipping cream<br />1 cup whole milk<br />1/2 cup cacao nibs<br />1/2 vanilla bean, split lengthwise<br />5 large egg yolks<br />3/4 cup sugar<br /><br />Combine 1 1/2 cups heavy whipping cream, 1 cup whole milk, and 1/2 cup cacao nibs in heavy large saucepan. Scrape in seeds from 1/2 vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Cover and let mixture steep 30 minutes. Uncover and return to simmer. <br /><br />Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened. Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170 degrees, about 5 minutes (do not boil). <br /><br />Transfer custard to medium bowl. Cover and chill overnight. Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened. Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170 degrees, about 5 minutes (do not boil). Transfer custard to medium bowl. Cover and chill overnight. <br /><br />Pour custard through fine strainer set over bowl; discard solids in strainer. Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer gelato to freezer container. Cover and freeze until ice cream is firm, at least 8 hours or overnight. This can be made up to 3 days ahead; keep frozen.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-46620988025863911842009-10-20T22:18:00.000-05:002009-11-05T22:20:21.419-06:00Fröhliches OktoberfestI took three years of German in high school, and every year we celebrated Karneval and Oktoberfest (sans booze) in class. I learned how to make spaetzle and how to eat so many undercooked snickerdoodles that I felt like throwing up afterward. Plus, I discovered Nutella for the first time. Needless to say, I am pretty fond of those Germans. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture388.jpg" alt="WILKOMMEN!"></center><br /><br />When the October issues of my cooking magazines showed up, they all mentioned Oktoberfest in some way; Rachael Ray had the biggest spread - Oktoberfest in 15 Minutes or something over-simplified like that. This planted the seed in my mind; what if we celebrated Oktoberfest this year?<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture386.jpg" alt="Sweet Red Slaw"></center><br /><br />My mom was all for it and my Aunt Nettie was coming into town with her friend Marilyn halfway through October, so we worked them into the plan as well. My mom was in charge of the beer and sausage and I was in charge of picking recipes and making dessert (of course).<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture387.jpg" alt="Hot German Potato Salad"></center><br /><br />The only challenge I faced was my Aunt's gluten-free diet, which I was more than happy to accommodate. When I'm given limits, it makes it easier for me to think up new dessert inventions. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture385.jpg" alt="Assorted snausages"></center><br /><br />After wracking my brain, I finally invented something similar to a parfait, served in custard cups. Basically, chocolate pudding (not too sweet) with the filling found in German chocolate cakes on top, along with some freshly whipped cream. I really wanted to make homemade pudding, but it was a <I>very</I> busy weekend, so I ended up just buying chocolate pudding and adding a little extra cocoa powder to it to pull down the sweetness.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture384.jpg" alt="Beer braised onions"></center><br /><br />And, in the end, Oktoberfest was a hit! The pretzels were gone in an instant and everyone ate and felt quite German. <br /><br />The dessert ended up being just alright; I prepared the cups before dinner, with the topping and whipped cream, and put them back in the refrigerator, when I should have just left them out or waited until serving to put room-temperature topping on the pudding. Because the puddings were so cold, the topping was very hard. Other than that, the flavor was perfect!<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture390.jpg" alt="German Chocolate Pudding"></center><br /><br />I'm not going to post the recipe for the pudding because it was so simple. Just find a filling for a German Chocolate Cake and make a third or half recipe. And then slop it on top of some pudding. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture383.jpg" alt="Big fluffy delicious pretzels"></center><br /><br /><B>Giant Soft Pretzels</B><br />Makes 8 pretzels<br /><br />1 cup water, plus<br />2 tablespoons water (70 to 80 degrees)<br />3 cups all-purpose flour<br />3 tablespoons brown sugar<br />1 ½ teaspoons active dry yeast<br />2 quarts water<br />½ cup baking soda<br />Kosher salt, to taste<br /><br />Preheat oven to 425 degrees. Place water, flour, sugar, and yeast in a large bowl. Mix and knead this dough for 5 to 10 minutes. If needed, add 2 tablespoons of flour after a few minutes. Turn dough onto a lightly-floured surface. <br /><br />Divide dough into 8 equal-sized balls; roll each ball out into a 15- to 20-inch rope and form into a pretzel shape. Meanwhile, in a large sauce pan, bring water and baking soda to a boil. Drop pretzels into water, two at a time, and boil for 10 to 15 seconds. <br /><br />Remove pretzels from water with a slotted spoons and drain on paper towels. Place pretzels on a greased baking sheet and bake for 8 to 10 minutes or until golden-brown. Lightly brush with water and sprinkle with kosher salt.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com2tag:blogger.com,1999:blog-3410641357163720525.post-2622446455002685392009-07-22T12:50:00.000-05:002009-11-04T08:52:12.593-06:00I Go Bananas; and Every Time I See Your Face, I SELF-DESTRUCT!The coffeshop that I work at has a huge bookshelf on one wall, flanked by four or five other shelves, chock full of books and magazines. People donate to them, try to steal or buy them, and usually read them if they didn't bring one of their own. My favorite part of the assortment would have to be the large collection of Gourmet and Bon Appetit magazines. Although I get Bon Appetit, there are lots of issues from before my subscription that I like to go through. <br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture375.jpg" alt="Whole and unbroken"></center><br /><br />I was doing just that one Sunday, while waiting for customers to realize that we were open so I could make them some coffee, when I came across a new banana bread recipe in the copycat section. My tried and true recipe is great, but it takes butter; and I have found that when you want to bake a lot of something, butter slows you down, both time-wise and financially. But eureka! This recipe had vegetable oil to substitute.In the end, I discovered that butter is better. This bread ended up being lighter and less dense than my other banana bread recipe, but it had just as much banana flavor.<br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture381.jpg" alt="Sliced in half"></center><br /><br /><B>Copycat of Some Sort of Banana Bread</B><br />Makes 2 large loaves<br /><br />5 1/2 cups flour<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1 teaspoon salt<br />2 teaspoons cinnamon<br />6 to 8 large overripe bananas<br />2 1/2 cups sugar<br />1 1/3 cups vegetable oil<br />4 large eggs<br />2 teaspoons vanilla<br />1 1/2 cups nuts, toasted and chopped (optional)<br /><br /><br />Prehet oven to 350 degrees. butter and flour two 9-inch loaf pans. <br /><br />Whisk together flour, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside. <br /><br />In another bowl, mash the bananas with a fork. Then whisk in sugar, oil, eggs, and vanilla. Pour flour mixture into wet mixture and whisk just until combined. Stir in nuts.<br /><br />Pour batter into prepared pans and smooth tops with rubber spatula. Bake for 1 hour and 15 minutes, or until toothpick comes out clean. Store at room temperature or wrap tightly with saran wrap and freeze. <br /><br />Note: If I remember correctly, this made two loaves and then some. You could probably do 2 large and 1 small loaf, or 2 loaves and some muffins.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-28133725466426417882009-07-01T20:24:00.000-05:002009-11-04T08:26:18.848-06:00Hopes, Dreams, and LemonsThis story begins with a surplus of lemons. Although, it could possibly begin before that, when I bought the lemons in hopes of making lots of delicious, mildly-tart lemon poppy seed bread. I didn't want to rely on a mix any longer! Plus, I had at least two cups of poppy seeds that had been sitting on my counter for months. MONTHS. How long can those things last before they go bad?<br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture367.jpg" alt="Gazing out the window"></center><br /><br />Not wanting to tempt fate, I decided I had put the bread off for long enough and looked through my recipes on my computer for the file promisingly called "Lemon Poppy Seed Bread." When I opened it...alas! No lemons were used! Just a cake mix and a pudding mix. I know what you're wondering - why didn't I just look at the recipe before going to the store? Well, that would ruin the surprise, obviously.<br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture369-1.jpg" alt="All of the lemons that were left over made a cameo in this shot"></center><br /><br />So, I scrounged around and found a file named “Every Which Way Bread” that supplied me with ingredients to make just about every flavor of quick bread you can think of, excluding lemon poppy seed. This was when I decided to improvise; I have to improvise a lot. You can call it poor planning or creative expression, but baking has certainly helped me think a lot quicker on my feet. <br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture371-1.jpg" alt="There were so many left over because I ended up only needing two tablespoons of juice"></center><br /><br />This bread turned out to be quite delicious, and I got lots of pretty pictures from it. The only complaint I had was that it tastes exactly like the boxed mix. Seeing as how I made this bread specifically so I could get away from the mix, the only logical conclusion here is that I am cursed. <br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture372.jpg" alt="Although I'm not quite sure why I bought SO MANY to begin with"></center><br /><br /><b>Lemon Poppy Seed Bread</b><br />Makes 2 large loaves<br /><br />1 1/2 cups flour<br />1/2 teaspoon salt<br />1 cup sugar<br />1 teaspoon baking soda<br />1/2 cup vegetable oil<br />2 eggs, beaten <br />1 cup poppy seeds<br />Zest of 1 or 2 lemons, to taste (optional)<br />2 tablespoons lemon juice<br /><br />Preheat oven to 325 degrees. Coat 4 small or 2 large loaf pans with vegetable cooking spray.<br /><br />In a large bowl, combine flour, salt, baking soda, lemon zest and poppy seeds; stir until completely mixed. Make a well in the dry ingredients and set aside. <br /><br />In a medium bowl, whisk together sugar and vegetable oil. Add eggs and beat slightly. Stir in lemon juice. <br /><br />Pour wet ingredients into well of dry ingredients and stir just until combined. Distribute batter among the prepared pans, and bake for 30 to 40 minutes. Can be stored at room temperature or wrapped in saran wrap and frozen.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-9523584157353541802009-06-24T08:03:00.000-05:002009-11-04T08:04:27.026-06:00Something Witty About Birthdays HereI decided to go out on a kind of limb for my birthday cake, and I found a recipe in my mom’s cookbook/binder. I picked one of those inserts that all moms inevitably have in their recipe collections. This specific one, a cheesecake with a chocolate swirl, is from the Great American Home Baking collection. This was my first time making cheesecake, and I have to admit that I didn’t quite realize that it was baked. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture359-1.jpg" alt="Naked cheesecake; the frosting allowed for cracks in the actual cheesecae"></center><br /><br />My birthday chocolate cheesecake was, at first taste, a real let-down. Even though I blended the cream cheese at room temperature for at least fifteen minutes, I <i>could not</I> get the small lumps out. For whatever reason, the three packets of cream cheese I had purchased had decided to just bead up. This really took away from the overall attractiveness of the cake for me; when you sliced it, you could see a cross-section of cream cheese blobs, instead of a delightfully smooth and flawless surface. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture362.jpg" alt="Witch candles"></center><br /><br />The really surprising part of this cake was the frosting. I had never heard of a cheesecake with frosting and my mom was skeptical, but it ended up not being too sweet, and it had a delicious tangy flavor, thanks to the sour cream.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture363-1.jpg" alt="The single and alluring slice, candles in"></center><br /><br />Although the cake never smoothed out, the flavor kept getting better, which is actually an excellent thing to hope for with birthday cake. I only let my mom take a small portion to work, so that I could actually get to eat some of my own cake this year, and I ended up eating about half of it by the end of a week and a half. Which means: my birthday cheesecake was victorious! If I can ever find out what I did wrong with the cream cheese, I will definitely make it again.<br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture360-1.jpg" alt="Nothing says happy birthday like forcing yourself to smile for a picture"></center><br /><br /><B>Chocolate Cheesecake</B><br />Makes one 9-inch cheesecake<br /><br />2 cups chocolate wafer crumbs<br />5 tablespoons melted butter<br /><br />3 (8-ounce) packages cream cheese, room temperature<br />1 cup granulated sugar<br />5 large eggs<br />2 ounces semisweet chocolate, melted<br /><br />6 ounces semisweet chocolate, melted<br />1/2 cup sour cream<br /><br />In a medium bowl, mix together chocolate crumbs and melted butter until well-blended. Press into 9-inch a springform pan. <br /><br />Preheat oven to 300 degrees. <br /><br />Next, make the filling. Ina large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. <br /><br />Stir chocolate into remaining cream cheese mixture until well-blended. Drizzle over batter in crust to make swirls. <br /><br />Bake for 50 minutes. Transfer pan to a wire rack and cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap and chill for 2 hours.<br /><br />Uncover cheesecake and carefully remove the side of the pan. To make the frosting, mix chocolate and sour cream together in a small bowl. Spread over cheesecake and chill briefly until set.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0tag:blogger.com,1999:blog-3410641357163720525.post-37546345132036268692009-05-29T00:19:00.002-05:002009-06-22T11:19:25.089-05:00ULTIMATEJust to be clear, this wasn't dubbed the Ultimate recipe by me, but by <a href="http://baking.about.com/od/sweetrolls/r/ultimtecinnroll.htm">these people</a>. I have to admit, they are pretty amazing. This was another recipe that I made twice in one week; I had to try it out before I made it for a friend for commission. The yeast, etc. was pretty time-consuming, as it usually is, but it was definitely worth it. For the first batch, I didn't even have to proof the sliced rolls because they were already so big from the first proofing. <br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture355-1.jpg"></center><br /><br />These were gooey on the inside, and soft and bread-y on the outside; the dough reached a lovely golden-brown color. The frosting was a little overpoweringly sweet, so I used it sparingly and I let it soak in overnight. And I made some dairy-free frosting for the two rolls I gave to Andrew by combining a little bit of soy milk and vanilla with powdered sugar. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture354.jpg"></center><br /><br /><B>Ultimate Cinnamon Rolls with Vanilla Frosting</b><br />Makes 9 big rolls<br /><br />1 ½ packages (about 3 ¼ teaspoons) dry yeast<br />¼ cup warm water<br />½ cup shortening<br />1/3 cup sugar<br />1 ½ teaspoon salt<br />1 cup milk<br />1 egg<br />4 to 5 cups sifted flour<br />Melted butter<br />Brown sugar<br />Cinnamon<br />Raisins (optional)<br /><br />2 cups powdered sugar<br />1 tablespoon butter, melted<br />1 teaspoon vanilla<br />2 to 4 tablespoons milk or cream<br /><br />Add the warm water to the yeast and soak 10 minutes.<br /><br />Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.<br /><br />Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.<br /><br />Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion. For all of this stuff, I just sort of eyed the amounts; don't be afraid to add a lot of cinnamon. <br /><br />Using scissors or a piece of string (I just used a knife), cut off slices about 1 to 1-1/2 inches thick. Place slices in an 9-inch square greased cake pan. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously, about another hour.<br /><br />Bake in a 350 degree F oven for about 25 to 30 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.<br /><br />Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.<br /><br />To make the frosting, place sugar, butter and vanilla in a medium-sized bowl. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.<br /><br />Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com2tag:blogger.com,1999:blog-3410641357163720525.post-30747414137140699912009-04-29T17:45:00.000-05:002009-06-22T00:19:27.429-05:00Crunchy Chunky ChewyThis was the first recipe out of Dorie Greenspan's <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking: From My Home to Yours</A> that I got to try out. I have to highly recommend this book; it's the best baking book I've ever seen. I was so excited to cook these blondies that I promptly mis-measured the sugar and screwed up my first try. <br /><br /><centeR><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture349-1.jpg"></center><br /><br />Thankfully, the second ones turned out great, thick, chewy, crunchy, and filled with delicious-ness. However, be sure to keep a cautious eye on them because they can brown very quickly on top. <br /><br /><center><img src="http://i280.photobucket.com/albums/kk168/crunchychewy/Picture344.jpg"></center><br /><br /><B>Dorie Greenspan's Chewy, Chunky Blondies</b><br />Makes about 32 bars<br /><br />2 cups all-purpose flour<br />3/4 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1 cup (2 sticks) butter, at room temperature<br />1 1/2 cups light brown sugar, packed<br />1/2 cup white sugar<br />2 large eggs<br />1 teaspoon pure vanilla extract<br />6 ounces bittersweet or semisweet chocolate, chopped, or 1 cup store-bought chocolate chips<br />1 cup butterscotch chips or toffee bits<br />1 cup coarsely chopped walnuts<br />1 cup sweetened shredded coconut<br /><br />Preheat the oven to 325 degrees; butter a 9-by-13 inch baking pan and put it on a baking sheet. <br /><br />Whisk together the flour, baking powder, baking soda, and salt. <br /><br />Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. <br /><br />Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts, and coconut. Scrape the batter into the buttered pan and use the spatula to even the top. <br /><br />Bake for about 40 minutes, or until a knife inserted into the center of the blondies come out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blodies to room temperature right side up.Emsiihttp://www.blogger.com/profile/12068298773207586099noreply@blogger.com0