Tag Archives: dessert

Birthday Shortbread

30 Wednesday May 2012

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When I lived in England, one of my favorite desserts was Millionaire’s Shortbread, a bakery treat made of sweet sedimentary layers of cookie, caramel, and chocolate. These cookie bars are, in a word, dreamy — the kind of dessert that requires you close your eyes for a moment after you take a bite.

They start with a tender shortbread base that is everything a cookie by that name should be: buttery, crumbly, and deceptively simple. Shortbread is one of the culinary miracles that first drew me to baking, and it still thrills me to see flour, sugar, butter, and a pinch of salt transformed into something so special. With the help of a food processor, this version comes together in less than five minutes, and that takes into account some dawdling while you measure.

While the cookie base bakes, you have the pleasure of meeting the British cousin of dulce de leche, a thick, milky caramel the color of pale butterscotch. It is just as simple to put together as the shortbread, and never have ten minutes’ stirring been so well-rewarded. Of course, a recipe called Millionaire’s Shortbread has to be over the top, and a layer of silky chocolate ganache takes it there in style. Despite its rich name and taste, Millionaire’s Shortbread has only six ingredients total. Of course, after the first bite, it’s also obvious that there’s butter in every layer. ;)

In deference to its British provenance, I am providing the recipe measurements in both volume and metric weight. I do actually pull out my little electric kitchen scale to make this one, if only because fiddling with buttons and using the word “tare” pleases me. It will turn out deliciously either way, so use whichever version you prefer. And one last note: in my house, this is now known as Birthday Shortbread because the son of a dear friend asked if he could have this recipe as his sixteenth birthday present. What better recommendation could you ask for, really? A dessert fit for millionaires and distinguishing teenagers alike.

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Birthday Shortbread
makes twenty-seven 1″x3″ bars

For cookie:
1 3/4 c. (225 grams) all-purpose flour (I use King Arthur)
1/4 c. (50 grams) granulated sugar
3/4 c. (170 grams or 1 1/2 sticks) cold unsalted butter, cut into 1/2″ pieces
pinch of salt

For caramel:
14 oz. can (400 grams) sweetened condensed milk
1/2 c. (115 grams or 1 stick) unsalted butter
1/2 c. (100 grams) granulated sugar
pinch of salt

For chocolate:
6 oz. (170 grams) semisweet chocolate chips or finely chopped chocolate bar
1/4 c. (55 grams or 1/2 stick) unsalted butter
pinch salt

Oven 350F. Start by making the shortbread base: in a food processor, combine flour and sugar and pulse a few times to mix. Add butter pieces and process until uniformly mixed into buttery sand. Pour crumbs in 9″x13″ pan or glass baking dish, spread evenly, and press down until crumbs stick together to form dough. (Quick tip: to be sure it’s tightly packed and you have a nice, flat base, cover the surface of the dough with a piece of plastic wrap and press down firmly with the bottom of a measuring cup.) Bake shortbread for 20-25 minutes, until pale golden brown at edges.

While shortbread cools, prepare caramel filling. In medium saucepan, combine milk, sugar, butter, and salt over medium heat. Stir occasionally to blend ingredients until mixture comes to a boil. Reduce heat to low and simmer, stirring constantly. Cook 10 minutes, until caramel has thickened into a pale golden custard, then pour over cooked shortbread base. Spread with silicone spatula so filling evenly covers cookie and allow to cool to room temperature, at least two hours.

When base and filling are cool, make chocolate topping. In microwave-safe bowl, cook chocolate, butter, and salt until melted and glossy, stirring every 30 seconds to prevent scorching. Spread evenly over cookie bars and allow to cool at least 30 minutes, longer as desired. Cut with a sharp paring knife into nine rows and three columns, for a total of twenty-seven 1″x3″ bars. (Quick tip: to keep your bars neater, dip blade of knife into piping hot water and dry it off between each cut.)

Store leftovers tightly wrapped at room temperature. This recipe is simplicity itself, and my 12-year-old can make it without assistance. This may or may not count as a good thing in your book, depending on your self-control level; regardless, it’s good to have up your sleeve when you want to bake something fantastic without venturing to the grocery store or thinking very hard. :)

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Sculpey Wonderland

27 Sunday May 2012

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After battling a bad case of bronchitis and tonsillitis the last two weeks, the time I normally spend in the studio and blogging was replaced by hours on the couch nursing cups of hot tea and consuming unreasonable numbers of cough drops.

Fortunately, with my crafty daughter Kenzie around, there is never a vacuum of artsiness in the house. Despite its entirely delicious, real-size appearance, the yummy sundae above is actually a tiny clay charm, made by our 12-year-old sculptor-in-residence.

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This inspiring girl of mine excels at transforming little bits of polymer clay into diminutive feasts for the eyes. She has certainly inherited her mamma’s affinity for both the gourmet and the miniature. But really, who wouldn’t love an inch-wide plate of waffles, complete with itty-bitty butter and a sliced fruit garnish?

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I really appreciate her attention to detail, from little individually formed sprinkles, to twisted wafer cookies as big around as a toothpick. She meticulously pipes clay “frosting” out of real cake decorating tips, and brushes her Sculpey cookies with golden brown chalk dust to give them that freshly baked glow. And you haven’t seen cute until you’ve seen a dozen little glazed chocolate crullers on a charm bracelet.

As it turns out, I am what you might call culinarily impressionable. The only problem I have found with her creations so far is that I inevitably find myself in the kitchen making the real-size, edible version soon after. So stay tuned: I may be the first person on record to commission a bowl of minuscule clay broccoli… ;)

Plum Crumble

12 Thursday Apr 2012

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It has been a whirlwind of activity around here, as multiple birthdays coincided with an extended visit from dear friends. Absorbing a family of six into your household can make for a wee bit of chaos, but it also makes for a whole lot of fun. A few minutes after they left, I found myself at a loss: standing in a suddenly empty kitchen, unsettled by the vacuum of quiet and stillness where so many people were talking and moving just minutes before.

The kitchen was the right place to be at that moment, really. It is where I feel most centered and fluent, the place where I seem to instinctively know what to do. In the wake of all that activity, I was in the mood to bake something tasty and simple. A bowl full of ripe red plums beckoned, and rolled oats and almond paste from the pantry supplied substance and richness.

I love the textures of this dessert: warm, syrupy plums and melted heaps of smooth, nutty almond paste, topped by the toasted crunch of oat crumble. A scoop of vanilla ice cream is virtually required for a fruit crumble fresh from the oven, although you could substitute lightly sweetened whipped cream or a drizzle of creme fraiche. Apricots or peaches would also work in place of the plums, or even a mix of stone fruit and berries. Just think sweet and tangy, ripe and seasonal. No matter the filling, this dish is warm and comforting, just right for a still April afternoon.

Plum Crumble
serves eight

For filling:
10 ripe red plums, pits removed and fruit cut into 1/8’s
2 tsp. cinnamon sugar
1/4 tsp. freshly ground nutmeg
1/4 tsp. salt
juice of half a lemon
7 oz. almond paste or marzipan

For crumble:
1/2 c. all-purpose flour
1/2 c. rolled oats (not instant)
1/4 c. demerara or turbinado sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. unsalted butter (1 stick), melted

Oven 400F. Place plums in a medium-size, buttered glass/ceramic baking dish. Sprinkle with cinnamon sugar, nutmeg, and salt, then drizzle with lemon juice. Pinch almond paste into hazelnut-size knobs and scatter across the top of the plums.

In a small mixing bowl, toss flour, oats, sugar, salt, cinnamon, and butter until well-combined and crumbly. Spoon evenly over the top of the fruit and bake for 30 minutes, until topping is golden brown and fruit filling is bubbly and tender. Serve hot, with something cold and creamy.

Banana Chocolate Chip Muffins

03 Tuesday Apr 2012

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Happy National Bake Week! In the U.S., yesterday kicked off a week devoted to celebrating the art and science of baking, and I can’t imagine a better inspiration (read: excuse) for my own glut of baking blog posts. It’s also ideal timing considering my whole family’s birthdays fall in the next two weeks. If you are going to have four reminders of your ever-increasing age within ten days of each other, it’s best to have a lot of baked goods on hand. :)

We’ll ease into the baking frenzy with simple, friendly Banana Chocolate Chip Muffins. This is a great recipe to have on hand: unintimidating, quick, and tasty, with a classic flavor combination that suits a wide range of ages and palates. The pairing of ripe banana and whole wheat flour make for a substantial muffin that is still moist and tender, and they do double duty as a breakfast treat or a weeknight dessert. If you’re feeling spicy, add a handful of finely chopped crystallized ginger before baking, or stir in a cup of walnuts or pecans for some crunch. These muffins also work with pumpkin puree substituted in place of the mashed bananas.

Like all good banana bread, these are even better the day after they are baked. This makes them ideal for bake sales, or as a make-ahead for a special occasion later in the week. Surprise your neighbor, bake some for your co-workers, or take a dozen to a friend celebrating a birthday. (hint, hint ;)

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Banana Chocolate Chip Muffins
makes 30 muffins

1 c. unsalted butter (2 sticks), softened
1 1/2 c. demerara or turbinado sugar (read these recipe notes for more info)
2 large eggs
1 tsp. ground cinnamon
1 tsp. ground allspice
1/4 tsp. freshly ground nutmeg
4 medium bananas, mashed (about 1 1/2 c.)
2/3 c. milk
2 c. white whole wheat flour (available from King Arthur, see recipe notes below)
2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt (not coarse)
1 1/2 c. chocolate chips (I used mini’s)
optional: 1/2 c. finely chopped crystallized ginger or
1 c. chopped pecans or walnuts

Oven 350F. In medium mixing bowl, cream together the butter and sugar with an electric mixer until light and smooth. Scrape the sides of the bowl with a silicone spatula, and then beat in the eggs, spices, banana, and milk until uniformly combined. In a separate small mixing bowl, whisk together both types of flour and the baking powder, baking soda, and salt. Gently stir this dry mixture into the wet ingredients, just until combined. (If you over-mix here, your muffins will be tough and dry.) Fold in chocolate chips and any other add-ins you like.

Scoop the batter into a greased/paper-lined muffin tin so that each muffin cup is full (about 2 tablespoons of batter in each). Bake for 20-22 minutes, until tops are lightly golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool ten minutes, then remove muffins from pan and allow to cool completely on baking rack. (If you cool on a plate or other solid surface, the bottoms will steam and get soggy.) These are lovely spread with a little cream cheese.

Recipe Notes + Tips:
I love the extra fiber and vitamins that come from using whole grain flour in baked goods, but not the unappealing, leaden texture that often follows. It is one thing to have a satisfyingly weighty loaf of whole wheat bread; it’s quite another to have a chocolate cupcake that could double as a doorstop.

One of the ways I have found around that conundrum is King Arthur Flour’s white whole wheat flour. Made from hard white spring wheat instead of traditional red wheat, it retains the nutritional content of other whole wheat flours, but with a lighter color, texture, and flavor. While most people can detect the appearance and taste of whole wheat flour, I find the white whole wheat is much less noticeable. I have used it with success in everything from cinnamon applesauce cake to pumpkin bread, and I especially enjoy the chewy texture it lends to these Banana Chocolate Chip Muffins.

I have found KAF white whole wheat flour for sale at multiple grocery stores in my area, but you can also order it on-line. If you don’t have any on hand, you can use traditional whole wheat flour in the recipe above, with the end result a more dense muffin. If you prefer to keep the crumb lighter, decrease the whole wheat flour to one cup and increase the all-purpose to three cups.

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Peanut Butter Fudge Bars

26 Monday Mar 2012

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Disclaimer: I don’t generally hold with the notion that there is such a thing as “bad” food, at least not the ones that nature created. As with most things in life, it is the extremes that will get you in trouble. A healthy diet is balanced, both in amounts and types of food, and pays attention to what our bodies require.

I also find that the quickest way to make a human being want something is to declare it off-limits. Unless dietary constraints based on health issues prevent you from eating sugar or fat, I don’t think there is anything wrong with indulging in a reasonable portion size of dessert. I love to bake, and I love to share what I bake, and I would have a hard time giving up either. Preparing food and feeding myself and others nurtures me, both body and soul, and that feels very right to me.

Okay, I felt the need to say all that first so that I can now quite contradictorily say these Peanut Butter Fudge Bars are BAD. They are so full of fat and sugar that whoever invented the recipe for the King Arthur Flour Baker’s Companion ought to blush. These cookie bars do happen to taste fantastic, in a rich, over-the-top sort of way, but that was not my real motivation for choosing them. Mainly, I made this recipe because I had two extra kiddos in the house who absolutely love chocolate and peanut butter in all its forms, and I had a surplus of white baking chips left over from the holidays.

I could pretend that the protein in the peanut butter somehow balances out the multiple sources of sugar, or take heart in the fact that I cut them into tiny servings. If it helps you sleep better at night, I could note that all four children who ate them are very healthy and spent hours playing outside every day during their visit. The truth is, I fell right off the balanced diet wagon into a pool of peanut butter frosting and white chocolate-studded fudge brownie. If you want to join me there, the recipe is below. (Don’t say I didn’t warn you. :)

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Peanut Butter Fudge Bars
makes 36 small bars

For crust:
1/4 c. unsalted butter (1/2 stick), softened
1/3 c. creamy peanut butter
3/4 c. granulated sugar
1/4 tsp. salt (not coarse)
1 tsp. vanilla bean paste or real vanilla extract
1 3/4 c. all-purpose flour (I use King Arthur)

For fudge filling:
3/4 c. semisweet chocolate chips
1/2 c. unsalted butter (1 stick), softened
1/2 tsp. salt (not coarse)
1/4 c. golden syrup or light corn syrup (read more about golden syrup here)
1 c. plus 2 Tbsp. granulated sugar
1 c. all-purpose flour
2 eggs
1/2 c. white chocolate chips

For frosting:
3/4 c. white chocolate chips
1/4 c. creamy peanut butter
1/4 tsp. salt (not coarse)
1/4 c. mini-chocolate chips to sprinkle on top (optional)

Oven 350F. First the crust: in medium mixing bowl, beat together butter and peanut butter with electric mixer until soft and creamy. Stir in the sugar, salt, and vanilla until thoroughly combined. Mix in the flour until you have a slightly dry, crumbly dough. Press the dough into a lightly greased 9″x13″ glass baking dish. (It helps to put a sheet of plastic wrap between your hands and the dough.) Bake 8-10 minutes, until lightly brown at the edges. Remove from oven, but leave oven turned on.

While the crust is baking, start on the filling. In a medium microwave-safe bowl, microwave the semi-sweet chocolate chips, butter, salt, and golden/corn syrup until chocolate is melted. Stop and stir with a silicone spatula after first minute, and then every 30 seconds afterward to prevent over-cooking. Stir in sugar and flour until mixed, then beat in the eggs one at a time until well-combined. Fold in white chocolate chips, then pour filling on to baked crust and bake for 22-24 minutes. The top will be shiny and set, but don’t overbake — you want to keep a fudgy texture.

While the bars bake the second time, make the frosting by melting the white chocolate chips in the microwave, then stir in the peanut butter and salt until creamy and smooth. Spread the frosting over the baked, warm cookie bars using a silicone spatula, then sprinkle with mini-chocolate chips if desired. (I mean, really, why hold back now?) Allow bars to cool completely before cutting, then cut into roughly 1-1/2″x2″ bars (six rows both directions).

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Ginger-Vanilla Bean Cake with Sunset Oranges and Creme Fraiche

17 Saturday Mar 2012

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I made this cake for the first time last year to celebrate a dear friend’s March birthday, and it was so yummy that I made it again two days later when we had friends over for dinner. When citrus season rolled in early this year, I knew exactly which recipe to reach for. This is one of those desserts that instantly conveys special occasion. It is so sunny and bright on both the plate and the palate, and I love the pops of gingery heat. Normally cake without frosting is frowned upon in my household (whereas frosting without cake seems to be accepted just fine), but the fruit and cream on top are a perfect, not-too-sweet foil to the moist, vanilla bean-flecked cake below.

The glazed fruit on top is made from equal parts blood oranges and their regular navel counterparts. Blood oranges sound a bit macabre, but the name is only a reference to the deep red of the pulp and juice. Blood oranges are more tender and juicy than regular oranges, and they have a floral finish that reminds me of the scent of orange blossoms. My favorites are the ones with segments that fade from pale orange to crimson, like a perfect, edible sunset.

I first encountered the idea of pairing oranges and creme fraiche as a cake topping in the culinary memoir A Homemade Life by blogger/author Molly Wizenberg, and then happily adapted it to include blood oranges. The ginger-vanilla bean cake is my own recipe, a lighter take on pound cake in texture, ratios, and labor involved. Don’t let the ingredient list discourage you: if blood oranges are not in season (it’s a small window from late February to late March), feel free to substitute tangerines, regular oranges, or any other citrus you like. If you cannot find creme fraiche, use all-natural sour cream sweetened with a drizzle of honey. This cake is like culinary springtime, minus all the bad weather. :)

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Ginger-Vanilla Bean Cake with Sunset Oranges and Creme Fraiche
makes 12 generous portions

For cake:
3 eggs
1/3 c. milk
1/3 c. vanilla Greek yogurt
1 c. granulated sugar or vanilla sugar (see recipe notes here to make your own)
1 Tbsp. vanilla bean paste or real vanilla extract
2 c. cake flour (I use Swans Down brand)
1 Tbsp. baking powder
1/2 tsp. salt, not coarse
1/2 c. unsalted butter (1 stick), softened
1/3 c. finely chopped crystallized ginger or baking ginger chips

For topping:
5 blood oranges
5 navel oranges
1/2 c. granulated sugar (less if using tangerines or very sweet oranges — blood oranges are more tart)
8 oz. creme fraiche

Oven 350F (325F if using dark nonstick pan). Grease 9″-round springform pan, place a parchment paper round in the bottom, then grease the parchment. (To make a parchment round, trace around the base of the pan on a sheet of parchment, then cut slightly inside the line.) In small bowl, whisk together eggs, milk, and yogurt and set aside. Put sugar, vanilla, cake flour, baking powder, and salt in large mixing bowl and whisk until combined. Cut softened butter into tablespoon-size pieces and cream into dry ingredients with electric mixer until thoroughly mixed. Add egg mixture and beat with electric mixer until batter is light, thick, and airy, about 3-5 minutes.

Stir in ginger bits with silicone spatula, then spread batter in prepared pan. Bake 30-40 minutes, until top is golden and toothpick inserted in center comes out clean. Cool on rack 15 minutes, then release sides from pan and flip cake out on to cooling rack. Remove parchment round and turn cake right-side up. Allow to cool completely.

While the cake bakes, suprème the oranges. This involves slicing off the peel and pith and then cutting out the segments so that you have only the flesh without the membranes between each. (Here is a 30-second video by Chef Michael Symon demonstrating how.) This is the most labor-intensive part of the whole recipe, but it is so worth it. If you have never tried this technique before, start with the navel oranges, as they are easier to work with than the more tender, juicier blood oranges. Once you get into a rhythm, it goes faster, but it helps to have someone to talk with to pass the time. (Or a kind friend to do it for you — thanks, Jason!)

Place the segments in a medium saucepan, then squeeze all the juice out of the leftover membranes and add it to the segments. Add the granulated sugar and simmer over medium heat, stirring occasionally, until sugar dissolves completely; the oranges should be warmed through and the juice slightly reduced. Do not allow to come to a rolling boil. Set glazed oranges aside to cool until not piping hot.

When ready to serve, slice the cake into twelve slices. Top each wedge with a spoonful of warm glazed oranges and juice, then drizzle with a tablespoon of creme fraiche. Store any leftover cake wrapped tightly and then placed in an airtight container. Oranges should be stored in the refrigerator, but can be re-warmed before serving.

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Island Devil’s Food Cupcakes with Cream Cheese Frosting and Coconut Caramel Drizzle

05 Monday Mar 2012

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When my husband, Landon, was in kindergarten, someone’s mother brought a batch of coconut cupcakes to share with the class to celebrate her child’s birthday. Landon had never had coconut before, but he knew a thing or two about baked goods, and he positively drooled over the mounds of fluffy white frosting and clouds of coconut. When his turn came, he eagerly stuffed a bite in his mouth, and then proceeded to experience one of the biggest culinary disappointments of his little life. It seemed someone had accidentally switched out his precious cupcake with a mouthful of dry grass, possibly mixed with bits of shredded string. After he was done retching and spitting (I’m sure the mom and teacher just loved that), he was left with one resounding sentiment: I hate coconut.

Finally, three decades later, comes coconut’s redemption. This recipe was inspired by a bag of coconut flour I spied in the baking aisle at Whole Foods. Coconut flour is made of finely ground dried coconut, so it carries the fruit’s sweet aroma without the fibrous texture. Apparently, it also transforms fairly good cake into something so ridiculously moist that you feel the need to talk with your mouth full in order to urge others to eat it too: “Seriously, mmfff, you have got to try this!”

This recipe started life years ago as one from a King Arthur Flour catalogue, but it doesn’t bear much resemblance to the original now. Coconut flour requires extra liquid, so I figured I might as well stick with the theme and use coconut milk. I think the combination of the two is what is responsible for the tender, almost-melting texture — although frankly, after the first bite, you won’t really care. Their diminutive size and the tang of the cream cheese frosting make it a little more reasonable to finish the tops with a drizzle of caramel, in which I also substituted coconut milk for the regular old cow kind.

You would think something with coconut products present in triplicate would be absolutely redolent with its flavor, but somehow these cupcakes manage to come out only barely scented of the stuff. I did feel the need to nod to the coconut flour in the recipe name, but you really wouldn’t know it was there if I didn’t tell you. In other words, this is the perfect recipe for people conditioned by years of shredded coconut with the mouth-feel of lawn clippings. As an added plus, coconut flour has more fiber and vitamins than wheat flour, and it’s a great alternative for people who eat gluten-free. Something that tastes better than it should, transforms the food it’s in, and is good for you to boot: that’s the kind of culinary alchemy that keeps me happily inventing and baking. Now, seriously, mmmfff, you have got to try these… ;)

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Island Devil’s Food Cupcakes with Cream Cheese Frosting and Coconut Caramel Drizzle
makes about 90 mini-cupcakes

For the cake:
3/4 c. unsalted butter, softened (12 Tbsp. or 1 1/2 sticks)
1 c. demerara sugar (also called turbinado or raw sugar, see these recipe notes for more info)
3/4 c. granulated sugar
3/4 tsp. salt, not coarse
1 1/2 tsp. baking soda
2 tsp. vanilla bean paste or real vanilla extract
2 tsp. espresso powder (optional, enhances the depth of the chocolate flavor)
1 c. all-purpose flour (I prefer King Arthur)
1 c. coconut flour
1 c. unsweetened cocoa powder
4 eggs
one 14 oz.-can coconut milk plus enough regular milk to equal 2 1/2 cups

For frosting:
8 oz. cream cheese, softened
6 Tbsp. unsalted butter, softened (3/4 stick)
4 c. powdered sugar, sifted
1/2 tsp. salt, not coarse
1 tsp. vanilla bean paste or real vanilla extract
2 Tbsp. coconut milk or regular milk

For caramel:
1 Tbsp. unsalted butter
1/2 c. demerara sugar
1 c. coconut milk
1/2 tsp. salt, not coarse

Oven 350F. Use electric mixer to blend butter, demerara sugar, granulated sugar, salt, baking soda, vanilla, and espresso powder until light and fluffy, 5 or 6 minutes. Scrape the sides of the bowl with a silicone spatula once or twice to be sure it blends evenly. Meanwhile, in a medium mixing bowl, whisk together both types of flour and cocoa and set aside.

Add the can of coconut milk to a large measuring cup, then add regular milk until it totals 2 1/2 cups. Now whisk them together until evenly mixed. (The coconut milk always separates in the can. Don’t let this put you off, it’s just the water coming out of the thicker part of the fruit puree.) Add a third of the flour mixture to the cake batter, then mix well. Add half the milk, then mix again. Alternate this way until all ingredients are completed blended into a thick, fragrant batter.

Line a mini-muffin tin with paper liners, then put one teaspoon of batter in each cup. (I use a small ice-cream scoop for this.) Bake mini-cupcakes for 12-13 minutes, until a toothpick inserted in the center comes out with the faintest hint of moist crumbs. Let cool in pan for one minute, then transfer to baking rack to cool completely. Repeat as needed until all batter is baked, about four batches for my 24-cupcake pan.

While the cupcakes bake, make the caramel. Cook the butter, sugar, and salt in a small saucepan over medium heat, whisking constantly, until sugar melts (3-4 minutes). Carefully pour in the coconut milk — it will bubble and splash furiously, so be careful that you don’t get burned. Some of the melted sugar may solidify in the bottom of the pan or on the whisk. Every time I make caramel, this is the moment that I have doubts, but trust chemistry and soldier on. Keep stirring constantly as it simmers over low heat for seven minutes (use a timer, no skimping). The caramel will smooth and thicken. Turn off the heat, stir in the vanilla, and leave in the pan to cool.

While the caramel and cupcakes cool, it’s time for frosting. Put the butter, cream cheese, vanilla, and salt in a large mixing bowl and beat with an electric mixer until lighter and thoroughly mixed, 2-3 minutes. Add half the sifted powdered sugar and mix well. Add coconut milk, mix again, then last half of sugar. Mix until completely combined to a creamy spreading consistency.

Gently frost cooled cupcakes, leaving a bit of a well in the top where the caramel can pool. Drizzle the frosted cupcakes with cooled caramel, then top with chocolate sprinkles or toasted coconut shavings as desired. I made these small for three reasons: I love tiny baked goods; these are very rich; and smaller servings help my family better control portion size. It’s hard to walk away from half a regular-sized cupcake, but having one or two of the minis feels like plenty.

If you prefer a traditional-sized cupcake, I would estimate baking time at around 25 minutes, but start testing a few minutes before to be sure they don’t dry out. If you want to make this recipe gluten-free, use 2 cups coconut flour (instead of 1 c. coconut flour, 1 c. all-purpose) and add an additional 1 c. of either coconut milk or regular milk; bake and assemble as directed above.

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Lemon Sugar Icebox Cookies

04 Saturday Feb 2012

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Procrastination and baking do not generally compliment each other, but with this recipe, forgetting your cookie dough for a few weeks before you get around to baking it actually improves the final product. The extra time in the freezer allows the lemon flavor to really infuse and develop, producing buttery, fragrant cookies. The crisp coating of lemon sugar on the outside adds just a hint of crunch, and lemony tart icing drizzled on top completes the citrus trifecta.

Of course, these are wonderful even if you only freeze the dough the minimum one hour. Though these resemble shortbread in appearance, the addition of egg yolk makes for a more tender, less crumbly cookie than traditional shortbread. The dough comes together in a matter of minutes, just the time it takes to zest and juice a few lemons and blitz the ingredients in the food processor. I often double the recipe and keep a log in the freezer, ready to cut and bake for guests.

Not in the mood for lemon? See the Recipe Notes for several more flavor variations, including Orange-Ginger and Mocha-Vanilla. All of them also freeze well after baking — just wait to glaze until right before serving. It’s not often that procrastination is so beautifully rewarded. :)

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Lemon Sugar Icebox Cookies
makes 18 cookies

For cookies:
1 c. all-purpose flour (I prefer King Arthur)
1/2 c. powdered sugar
1/2 tsp. kosher or coarse sea salt
1/2 c. unsalted butter (1 stick), cut into tablespoon-sized pieces
1 Tbsp. + 2 tsp. lemon zest
1 tsp. fresh lemon juice
1 large egg yolk
1/4 c. granulated sugar (for rolling)

For icing:
1/2 c. powdered sugar, sifted
1-2 Tbsp. fresh lemon juice

In food processor, pulse flour, powdered sugar, salt, and one tablespoon lemon zest until thoroughly combined. Add butter and pulse again until it forms sandy crumbs. Add egg yolks and lemon juice and process until mixture forms a ball of dough. Place dough on a sheet of parchment paper and shape into a log 1-1/2″ in diameter. (Don’t stress if it’s not perfectly round — you’re not looking for something that appears factory-produced, just a uniform shape that will cook evenly.) Fold over ends of parchment and freeze dough for one hour or up to one month. If freezing more than a few hours, place parchment-wrapped dough in a layer of plastic wrap or a zip-seal plastic bag to protect it against freezer burn.

When ready to bake, preheat oven to 350F. Blitz granulated sugar and remaining two teaspoons lemon zest in food processor until well-combined. Roll frozen dough log in lemon sugar, pressing to achieve a solid, sugary coat. Using a sharp, non-serrated knife, slice into eighteen 1/4″-thick rounds. Place 1″ apart on parchment-lined cookie sheet and bake for 15 minutes, until edges of cookies have just a hint of golden brown and centers are set. Be careful not to over-bake.

Allow to cool on sheet for a few minutes, then remove to rack to cool completely. While cookies cool, mix icing ingredients. Drizzle glaze from the back of a spoon on tops of cooled cookies and serve. Easy-peasy lemon squeezy! :)

Recipe Notes + Tips:
There are endless variations to this recipe using the same quick, basic dough. Try substituting fresh orange zest and juice for the lemon in the cookies and icing, plus add a 1/2 tsp. of ground ginger to the dough. Roll in finely chopped candied ginger before baking, and you have citrusy, spicy Orange-Ginger Icebox Cookies.

For a chocolate treat, trade out a tablespoon or two of the flour for the same amount of unsweetened cocoa and substitute a teaspoon of vanilla bean paste or real vanilla extract for the lemon juice in the cookie dough. Roll in chocolate jimmmies before baking and glaze with melted chocolate. For Mocha-Vanilla Icebox Cookies, follow the same directions for the chocolate cookies, but add a teaspoon of espresso powder to the dough and substitute brewed coffee for the lemon juice in the glaze.

The list of possible flavors is limited only by your imagination: Caribbean Coconut-Lime, toasty Butter Pecan, Mexican Hot Chocolate with a kick of cayenne and cinnamon…. There’s really no end to the combinations, just keep the proportions of dry and liquid ingredients the same as the original recipe. I’d love to hear what you come up with! :)

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I linked up this recipe to Fellowship Fridays on

Mini Oatmeal Cream Pies

13 Friday Jan 2012

Posted by in Cook

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In the southern United States, Little Debbie Oatmeal Creme Pies are an institution. Growing up overseas, they were one of the foods I craved most during our return visits to Nashville. There was no one happier than little 10-year-old me, smooshed in the back seat of a wood-grain station wagon between suitcases and my little sister, with an Oatmeal Creme Pie in one hand and a glass bottle of Orange Crush in the other.

But when I developed severe preservative allergies in 2007, all things Little Debbie were instantly off-limits. The ingredients in Oatmeal Creme Pies and their other baked goods have sadly grown less natural in the years since the Tennessee bakery started selling desserts out of the back of a car in the midst of the Depression. Turns out they have to spell the filling “creme” because it doesn’t actually contain any real dairy products.

Anyone who knows me knows I don’t give up easily, and I resolved to re-create my childhood treat in a homemade, all-natural, sulfite-free form. This recipe is the result: moist, chewy oatmeal cookies with a hint of cinnamon and the subtle toffee flavor of molasses and turbinado sugar, sandwiched around lightly sweetened, gooey cream cheese filling that makes you want to check whether there’s any left in the bowl. And in a satisfying bit of traveling full-circle, these have turned out to be one of my kids’ very favorite desserts, so much so that my daughter asked for them instead of birthday cake this year. :)

Mini Oatmeal Cream Pies
makes 24 sweet little food memories

For cookies:
1 3/4 c. all-purpose flour
3/4 tsp. kosher or coarse sea salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 c. unsalted butter, softened (2 sticks)
3/4 c. turbinado sugar (see these Recipe Notes for more info)
1/2 c. granulated sugar
2 Tbsp. unsulphured molasses
1 tsp. vanilla bean paste or real vanilla extract
2 large eggs
1 1/4 c. rolled oats (not instant)
1/4 c. shredded, unsweetened coconut (preferably unsulphured)

For filling:
8 oz. cream cheese (preferably all-natural)
1/2 c. confectioner’s sugar, sifted
3 Tbsp. golden syrup (see these Recipe Notes for more info, can substitute light corn syrup or marshmallow fluff)
1/4 tsp. salt (not coarse)

Oven 350F. In medium mixing bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large mixing bowl, use electric mixer to cream together butter, both types of sugar, molasses, and vanilla until light and fluffy, 4-5 minutes. Beat in eggs one at a time until well-mixed. Stir in flour mixture with a silicone spatula, then stir in oats and coconut. Mix thoroughly until dough is uniform and slightly sticky.

Scoop tablespoons of dough on to lightly greased or parchment-lined baking sheets. Bake about 12 minutes, until edges are set and lightly golden but centers are still a little soft, being careful not to over-bake. Let cookies cool on sheets five minutes, then transfer to racks to cool completely.

For filling, mix all ingredients with electric mixer until creamy and smooth, at least five minutes. Spread a heaping teaspoon of filling on the flat side of one cookie, and then sandwich another on top. (Be generous, there’s plenty.) Refrigerate cookie sandwiches until filling is set before serving, then store in air-tight container in refrigerator for up to five days. They’re even better the second day.

This recipe doubles easily, but you may want to refrigerate the dough between putting batches in the oven because it takes a little while. If you’re feeling extra industrious or are making these for a special occasion, they are especially charming individually wrapped in cellophane.

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Cheesecake Fudge Brownies

08 Sunday Jan 2012

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There are two camps in the brownie world: thick and fudgy, or light and cake-like. If you’re in the light, cake-like crowd, you might want to skip this recipe. (Or you could just make it and be converted. :) These are super dense and chocolaty, but they have the added appeal of swirls of smooth, tangy cheesecake. Top it all with a sweet ganache glaze, and you’ve got a brownie to rule the world.

I discovered by happy accident that the secret to deliciously dense brownies is covering and refrigerating the whole pan for at least three hours before cutting and serving. I am sure it has something to do with the steam created by cooling so quickly, but I just file it under the heading of “kitchen alchemy” and busy myself licking icing off my fingers.

Cheesecake Fudge Brownies
makes 24 brownies

For brownies:
1 c. unsalted butter (2 sticks)
2 1/4 c. granulated sugar
1 1/4 c. unsweetened cocoa, preferably Dutch process
1 tsp. salt (not coarse)
1 tsp. baking powder
1 tbsp. vanilla bean paste or real vanilla extract (yes, a tablespoon)
4 eggs
1 1/2 c. all-purpose flour (I prefer King Arthur)

For cheesecake layer:
16 oz. cream cheese, softened
2 eggs
1 tsp. vanilla bean paste or real vanilla extract
2/3 c. granulated sugar
1/4 tsp. salt (not coarse)

For glaze:
4 oz. heavy cream (1/2 c.)
1/2 c. powdered sugar, sifted
1 heaping cup semi-sweet chocolate chips
1/4 tsp. salt (not coarse)

Oven 350F. In a medium, microwave-safe mixing bowl, melt butter in microwave. Stir in sugar with silicone spatula and microwave one minute more. Stir in cocoa, salt, baking powder, and vanilla. Beat eggs lightly in separate small mixing bowl, then add to brownie batter and mix thoroughly. Stir in flour, making sure there’s no lumps or unmixed egg. Pour into a well-greased, glass 9″x13″ glass baking dish and spread evenly with spatula.

In separate medium mixing bowl, use electric mixer with paddle attachment to mix cream cheese and sugar for cheesecake until smooth and creamy. Add eggs, vanilla, and salt and mix thoroughly again. Pour cheesecake batter on top of brownie batter and smooth into even layer. Now use your spatula to swirl the layers together. (They are both very dense, so this isn’t a delicate maneuver — swirl like you mean it. :) Bake for 55-60 minutes until top is lightly golden.

Toward the end of baking time, make the glaze. In a small saucepan, heat all the glaze ingredients over medium-low heat until chocolate chips melt and glaze is glossy and smooth. When brownies come out of the oven, pour on the glaze and smooth into even layer. Allow to cool at room temperature until warm but not piping hot, then place in refrigerator. After a half hour or so, when glaze has set, cover brownies with plastic wrap stretched tightly so it doesn’t touch the top. Allow to cool in refrigerator at least three hours, preferably overnight. (Don’t skip this step — your patience will be rewarded, I promise.)

When brownies are well-refrigerated, cut into 24 pieces. This requires a sharp knife and a slow, steady hand. When you remove the brownies from the pan to serve, just accept that the first brownie will come out a complete wreck. I have never found a way around this, but I admit I haven’t tried very hard. (You should always taste everything you cook before you serve it anyway…) The other 23 will come out fine as long as you take your time.

P.S. — A plate full of these rivals any birthday cake, just stick your candles in the top layer. As my daughter used to say when she was tiny, “Hapty birfday to ME!”

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Come see other yummy desserts joining mine on Sweets for a Saturday on the Sweet as Sugar Cookies blog :)