Homemade Marshmallows

Whenever I come back from the states, I bring a stash of goodies with me. Random things that are hard to find here. Clothes and school stuff, of course, but I also stock up on food items as well. Kosher salt, red wine vinegar, vanilla. And marshmallows. Marshmallows are a hot commodity in these parts. So, it's super helpful to have the option of making my own. And, honestly, they're so much better made from scratch and really not too difficult. These little babies are delicious on top of s'mores brownies, dipped in chocolate, or slathered with Nutella.




HOMEMADE MARSHMALLOWS

• 3 packages unflavored gelatin 
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt 
• 1 tablespoon vanilla extract
• powdered sugar 

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. 

Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.  

Raise the heat to high and cook until the syrup reaches 24o degrees on a candy thermometer. Remove from heat.  

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.  

Turn the mixer to high speed and whip until the mixture is very thick, about 15 minutes. 

Add the vanilla and mix thoroughly.  

Generously dust a 9 x 13 nonmetal dish with powdered sugar.  

Pour the marshmallow mixture into the pan, smooth the top, and dust with more powdered sugar. Allow to stand uncovered overnight until the marshmallows dry out.  

Turn the marshmallows onto a board and cut them in squares.

Source: Ina Garten

S'mores Brownies

These little brownie bites are very similar to this recipe, but I've updated things a bit with a homemade brownie recipe (my favorite one to date) and used actual marshmallows instead of making a frosting. These are easier, but equally delicious. They are best when served right after roasting (broiling) the marshmallow, but are still pretty tasty for 2-3 days. If you're eating them a while after the inital broiling, you might want to zap it in the microwave for 5 seconds or so to reheat the marshmallow.

I like to make these in mini muffin tins, but you could also make them in a 9 x 13 baking pan.

S'MORES BROWNIES
makes about 36 mini brownie bites 

Graham Cracker Crust 

• 6 tablespoons (3 ounces) butter, melted and cooled 
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/4 teaspoon salt

Brownies

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate, chopped
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 36 marshmallows 

CRUST

Preheat the oven to 325 degrees and line mini muffin tins with cupcake liners. 

In a medium bowl combine graham cracker crumbs, sugar, and salt. 

Pour in butter and mix until well combined. 

Place a tablespoon or so of crumb mixture in the bottom of each cup and use a tart tamper to flatten out.  

Bake for 15-20 minutes. 

BROWNIES

Change oven temperature to 350 degrees.  

In a medium-sized bowl, combine flour and salt. Set aside. 

Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.  

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined. 

Pour batter into prepared muffins tins, even dividing batter among 36 cups.

Bake for 20 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Turn the oven to broil.


Place one marshmallow on top of each brownie and place under the broiler for about 1 minute. Watch closely so you don't burn the marshmallows! Unless, of course, you like them that way.


NOTE: You can make the crust and brownies ahead of time and then broil the marshmallows right before serving so they are warm and gooey and de-lish.


Sources: The Kitchn (crust), The Blonde Buckeye (brownies)

Mint Brownies

Mint brownies are nostalgic for me. My mom used to include them on her Christmas cookie platters growing up. And since I love brownies and frosting, they were a favorite of mine. My freshman year of college, she sent me a box of them for my birthday and I blew through them embarrassingly fast. And, a few years back, one of my favorite co-workers brought these to school for treat day Wednesday and it reminded me of how much I love them.

So, it only feels right that I document such a classic recipe. This homemade brownie recipe is my fave thus far in life and I purposely wanted a good brownie to frosting ratio. This looks about right to me.

Tip for Cutting: In order to get a good, clean cut, I refrigerate the brownies and then use a knife that I have run under hot water. Clean the knife after each cut.

MINT BROWNIES

Brownies

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate, chopped
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs 

Mint Frosting

• 3/4 cup (6 ounces) butter, room temperature 
• pinch salt
• 4 cups powdered sugar
• 2 teaspoons mint extract
• 4-6 tablespoons milk or cream
• 4 drops green food coloring (optional) 

Chocolate Layer

• 1/2 cup (4 ounces) butter
• 1 cup (7 ounces) semi-sweet chocolate

BROWNIES

Preheat oven to 350 degrees. 

Prepare a 9 x 13 inch pan with parchment paper. Leave a few inches hanging over the side so the brownies can easily be lifted out after baking. Spray parchment with cooking spray. 

In a medium-sized bowl, combine flour and salt. Set aside. 

Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.  

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined. 

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  

MINT FROSTING

In a stand mixer with the paddle attachment, beat the butter and sugar together until combined.  

Add powdered sugar, one cup at a time, mixing well after each addition to make sure there are no lumps and scraping the sides of the bowl as needed.  

Add peppermint extract. 

Add milk or cream, amount will depend on desired consistency.  

Add food coloring, if using.  

Spread evenly on top of cooled brownies. Place in refrigerator while next layer is prepared.  

CHOCOLATE LAYER

Heat chocolate and butter on low heat in a small saucepan. Stir until melted and smooth.  

Pour over mint frosting and use an inverted spatula to gently spread evenly.  

Chill in refrigerator for several hours, until chocolate is set.  

Cut while cool, but serve at room temperature.  

Sources: The Blond Buckeye and Thayne Orgill 

Cookie 'n Cream Brownies

These are my dream brownies come true. The fluffy white frosting is the perfect compliment to the fudgey brownies. And topping just about anything with mini Oreos seems like a very, very good idea.

I've tweaked this recipe a bit so that you make your own marshmallow cream, instead of having to buy the store-bought stuff, since that can be hard for me to find (and expensive!).

COOKIES 'N CREAM BROWNIES 

BROWNIES

• 1 cup (8 ounces) unsalted butter
• 8 ounces semisweet chocolate 
• 4 large eggs
• 2 cups sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1/4 cup + 1 tablespoon cake flour
• 1/4 cup + 2 tablespoons unsweetened cocoa powder

FLUFFY WHITE FROSTING

• 1 egg white
• 1/2 cup corn syrup 
• 1/8 teaspoon salt
• 8 tablespoons vegetable shortening
• 1/4 cup unsalted butter, softened
• 1 tablespoon vanilla
• 2 cups powdered sugar 

CHOCOLATE TOPPING

• 2 tablespoons unsalted butter
• 2 tablespoons corn syrup
• 1/2 cup semisweet chocolate
• 2 teaspoons very hot water
• mini Oreo cookies 

Preheat oven to 350 and line a 9 x 13 pan with parchment paper. Spray parchment with cooking spray.   

Melt butter over low heat. Add chocolate and stir until chocolate is melted and smooth. Turn off the burner, but leave the pan on it to keep it warm.  

In a large bowl, whisk the eggs, sugar, and salt until incorporated. 

Gradually whisk the chocolate mixture into the egg mixture. Add the vanilla.

Place the flour and cocoa in a sifter or wire mesh strainer. Sift directly into the batter and stir with a spatula until just combined.  

Pour batter into the prepared pan and spread until even .  

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.  

Cool for several hours or overnight.  

To make the frosting, start by making a marshmallow cream.  Beat the egg white, corn syrup, and salt in a stand mixer fitted with the wire whisk attachment. Beat on high for 8-10 minutes or until stiff peaks form.  

Remove the marshmallow cream to another bowl. Change the attachment to the paddle.  

Beat shortening and butter until well combined. Add the marshmallow cream back to the bowl. 

Add the vanilla. 

Slowly mix in the powdered sugar a half-cup at a time. Beating well after each addition.  

Spread frosting evenly over brownies and top with mini Oreos.  

Make the chocolate topping by melting the butter and corn syrup in a small saucepan. 

Turn off the heat and add the chocolate. Stir in hot water to thin the mixture. 

Drizzle over the top of the brownies.  

Chill for at least one hour.

Cut into bars while chilled, but serve at room temperature.   

Source: Modified from Crazy for Crust

Strawberry Cupcakes

While strawberry would never be my first choice of cake flavor, I've been asked a couple times in the last year to make strawberry cupcakes for kids' birthdays.  So, instead of looking each time for a recipe, I thought it best to document it here for my own future reference and for anyone out there who loves strawberry cupcakes!

I made these for one of my favorite little people, Maddie,who turned three a while back and requested strawberry cupcakes. (I think she was actually more set on pink than strawberry.) This was the result and they were quite tasty.  I particularly enjoyed the fresh strawberry in the cupcakes.

Here's me with the birthday girl, all decked out in our princess gear.  

STRAWBERRY CUPCAKES

• 1 2/3 cup cake flour **(see note #1 below)
• 3/4 teaspoon baking powder 
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup + 2 tablespoons sugar
• 1 large egg
• 2 large egg whites
• 1/3 cup fresh strawberry puree
• 1/4 cup buttermilk **(see note #2 below)
• 1/2 teaspoon vanilla extract
• red food coloring (optional)
• 3/4 cup small diced strawberries

Preheat oven to 350 degrees.  

Sift cake flour, baking powder, baking soda, and salt in a medium-sized bowl.  Whisk to combine.  

In the bowl of a stand mixer fitted with the paddle attachment, whip butter and sugar until slightly fluffy.  

Mix in egg and egg whites one at a time.  

In liquid measuring cup containing buttermilk, add strawberry puree and vanilla extract and whisk together.   

Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the buttermilk mixture and mixing just until combined after each addition.  

Fold in diced strawberries. 

Divide batter among 12 paper lined muffin cups, filling each 3/4 full.  

Bake for 20-23 minutes or until toothpick inserted into center of cupcake comes out clean.  

Allow to cool several minutes in muffin tin and then transfer to a wire rack to cool completely. 

Frost with your desired frosting.  I would use this cream cheese buttercream or this whipped frosting.  

NOTE #1 ON CAKE FLOUR:

Cake flour is hard to find where I live, but luckily it is very easy to make.  Here are the very simple instructions. Make as much or as little as you need!

1. For every 1 cup of flour, remove 2 tablespoons of flour.  

2. Add 2 tablespoons of corn starch to replace the flour removed.  

3. Sift 5-6 times and it's ready to use!  

NOTE #2 ON BUTTERMILK:

I never have buttermilk on hand, I just make it.  Add 1 teaspoon of lemon juice or white vinegar to a liquid measuring cup.  Then add enough milk to reach 1/4 cup.  Let rest for 3 minutes.  

Source: Cooking Classy and Food.com 

Easter Macaroons

I've made macaroons a few times before, but have often been frustrated with how they tend to ooze and spread out when baking.  I think this must have something to do with the step where you fold in the egg whites.  The great thing about this recipe is that you don't fold in egg whites and they have nowhere to ooze since they are baked in mini muffin tins. They are super easy and perfectly festive for the Easter season.

Happy Easter!

COCONUT MACAROONS

• 3/4 cup (5 large) egg whites
• 6 tablespoons sugar
• 10 ounces sweetened shredded coconut
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• pinch of salt
• Cadbury Mini Eggs
• chocolate (optional)

Preheat oven to 300 degrees F. 

In a heavy saucepan combine egg whites, sugar, and shredded coconut.  

Cook over medium-low heat, stirring frequently until all the ingredients combine, about 12 minutes. This mixture should be sticky and moist, not dry.  

Remove from heat and stir in almond and vanilla extracts.  

Set aside and let cool for 10 minutes.  

Spray nonstick mini muffin tins with cooking spray.  

Drop heaping tablespoons into each tin, lightly pressing mixture into the bottom and up the sides of the tin to make the nests. A small measuring spoons works well.   

Bake 22-25 minutes, or until golden.  

Let cool 10 minutes, then carefully remove from muffin tins and allow to completely cool on a wire rack.  

Optional: I added a dollop of melted chocolate to each nest before topping with the eggs.  

Makes 24-36, depending on the size of your mini muffin tins.  

Source: Skinny Taste


I packaged these up  and took them to my Easter brunch with me this morning:

Cream Cheese Buttercream

I made a pumpkin cake (using this recipe) with this cream cheese buttercream for my teammate's birthday a few weeks back.

It was almost a disaster.

I had planned on making a simple powdered sugar cream cheese frosting, but as I've said before, the powdered sugar here is just terrible.  I should have known better.  The frosting was way too sweet to use on a whole cake and gritty and blah. I used a little of it for the middle filling, but then moved on to something else.

I found a recipe online for cream cheese buttercream, but got impatient and didn't let the cooked mixture cool enough.  Attempt #2, fail.

After reading some comments online and finding another recipe, I attempted this THIRD frosting.  Talk about wasted butter. Ugh. Well, after working my way through the recipe, I thought this one was going to be pretty ho-hum.  The texture was weird, but it tasted fine and seemed firm enough to hold up on a cake.  I actually spread it on the cake and resigned myself to an end product that wasn't pretty, but would taste okay.  It would just have to do.  While I was frosting the cake I left the leftover buttercream running in the stand mixture.  I was curious to see if it would get any better, texture-wise. And, LO AND BEHOLD, it finally came together!! Hallelujah.  I was so relieved that I actually removed the buttercream from the cake, re-whipped it until it smoothed out and frosted the cake over again. In the end, it turned out lovely and delicious.

And, it is really good and less time-intensive than most buttercreams I've tried.  The cream cheese flavor is subtle and the texture gloriously smooth.

So, the moral of the story is this: when making buttercream, do not give up.  Keep beating it.  It will come around. Eventually.

CREAM CHEESE BUTTERCREAM

• 4 large egg whites
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• 1 tablespoon vanilla
• 22 ounces unsalted butter, room temperature, cut into small pieces
• 12 ounces cream cheese, room temperature, cut into small pieces

In a double boiler, whisk together egg whites and sugar.  Heat until the sugar is dissolved and the mixture is warm (about 140 F), whisking frequently (about 3-5 minutes).


Transfer the egg white/sugar mixture to the bowl of a stand mixer fitted with the whisk attachment.


Add the salt and beat on high speed until the mixture is thick and glossy (about 5-7 minutes).


Beat in the extract.


Then gradually add the butter and cream cheese piece by piece while beating; stop beating when the buttercream is thick and smooth.


NOTES: 
This is the part where you might need to persevere.  Follow these tips and you should be successful:

• Scrape the bowl down frequently. 
• Let each piece of butter or cream cheese incorporate fully before adding more.  
• Let the buttercream beat for a long time.  If it looks grainy or too wet, keep going.  
• If it is still not coming together, put the bowl in the refrigerator for 20 minutes and then continue beating it. 

Seriously, I thought my buttercream was a goner, but it just needed more time. When it is finished it will be smooth, glossy, and fluffy.

Source: An Edible Mosaic

Peanut Butter Brownies

Oh, how I love chocolate and peanut butter together.  This recipe reminds me a lot of the chocolate peanut butter bars posted here, but I like them even a little more because the base is a brownie and doesn't require a boxed mix.

PEANUT BUTTER BROWNIES

Brownies:

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs 

Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or whipping cream 
• pinch of salt 

Glaze:

• 1 cup semi-sweet chocolate, chopped
• 1/4 cup creamy peanut butter 

BROWNIES:

Preheat over to 350 degrees.  

Prepare a 9 x 13 inch pan with parchment paper.  Leave a few inches hanging over the side so the brownies can easily be lifted out after baking.  Spray parchment with non-stick spray.  

In a medium-sized bowl, combine flour and salt.  Set aside.  

Melt butter and chocolate in a saucepan on low-medium heat.  Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.   

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined.  

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  

PEANUT BUTTER FROSTING:

Beat butter and peanut butter with the paddle attachment on a stand mixer (or with a hand mixer).  

Add powdered sugar, 1/2 cup at a time.  Beat well after each addition.  

Add vanilla, 1 tablespoon of milk (or cream), and salt.  

Beat on medium speed for another 1-2 minutes.  

Add more milk or cream if it is too thick.  

Spread frosting evenly over cooled brownies.    

GLAZE:

Melt chocolate and peanut butter together in a saucepan on medium-low heat.  Stir continuously until smooth.  

Allow mixture to cool for several minutes.  

Pour glaze over frosting and smooth evenly.  

Chill brownies in the fridge for several hours before cutting.  

Source: The Blond Buckeye

Peppermint Fluff

I love the retro look of this dessert. My friend Sue made it this last summer for a get together and I knew right away that I wanted to make it for Christmas.  If you're making this for a smaller crowd, half the recipe. I used the amounts below and had plenty of leftovers.  Thanks for the recipe, Sue!

PEPPERMINT FLUFF

• 1 pound peppermint candy
• 1 cup light cream
• 1 envelope (1 tablespoon) unflavored gelatin
• 4 tablespoons cold water
• 3 cups heavy cream
• 2 (9 ounce) packages chocolate wafer cookies * (see note below)

NOTE:  The wafer cookies I used come in a yellow box and are Nabisco brand.  They are called Famous Chocolate Wafters.  

Crush peppermint candy. I unwrapped the candies, put them in a plastic bag, and used a hammer to pound the crud out of them.


Heat crushed candy and light cream on medium heat, stirring occasionally, until candy is dissolved. This takes about 15-20 minutes.  Use a rubber spatula to make sure that the candy is not sticking to the bottom of the pan.  


While cooking the cream and candy, mix the gelatin and cold water in a small bowl and set aside.


Remove cream and candy mixture from the heat and add gelatin.  Stir to combine.  Chill until partially set.


Carefully fold in whipped cream.


Place a layer of wafers in the bottom of the pan and stand wafers around outside.  If you're halfing this recipe and using a small pan, break the wafters in half before placing them around the outside.


Spread half of peppermint mixture on top of wafers.


Top with a 2nd layer of wafers.


Spread remaining peppermint mixture and top with one last layer of wafters.


Chill for 12 hours.


Source:  Sue Jobst

Fluffy Cranberry Salad

Thanksgiving away from home and family is definitely a little different.  It helps to make a few familiar favorites.  My sister-in-law Britney introduced our family to this fluffy goodness when she joined the family a good long while back.

This is one of those "salads" that can hardly be classified as such.  It's really a nice segue between Thanksgiving dinner and dessert.  And is super tasty for breakfast in the days that follow.  Make it ahead of time and let the marshmallows get nice and soft.  So good.  

FLUFFY CRANBERRY SALAD

• 12 ounces cranberries
• 2 cups Granny Smith apples, grated
• 1 cup sugar
• 1 bag (16 ounces) mini marshmallows
• 2 cups whipping cream

Puree cranberries in food processor.  

Grate apples in food processor or use a box grater.  

Combine cranberries and apples with sugar and marshmallows.  Let sit as long as possible.  

When ready to serve, whip the whipping cream and combine with salad.  Mix well.   

Source:  Britney Porter 

Chocolate Silk Pie

This recipe is a repost.  I shared it a long while back, but made it for the millionth time this past weekend for Thanksgiving and thought it deserved another shout out.  I made it in actual pie form this time although it can also be made in individual servings like I did here.  This is always a hit and oh so easy, especially if you have a stand mixer.  

CHOCOLATE SILK PIE

• 1 cup butter, softened
• 1 1/2 cups sugar
• 3/4 cups cocoa
• 4 tablespoons vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• pie crust (see recipe below for graham cracker crust)

Combine butter, sugar, cocoa, and oil in a mixer and beat for a significant amount of time.  


NOTE:  I usually turn on the mixer and walk away.  The sugar will not be dissolved even after a significant amount of time.  Don't be alarmed.  


Add vanilla and eggs, one at a time.  Beat well after each egg and scrape the bowl several times.  Mixture will get lighter and fluffier as you continue to beat.  


Put mixture in pie crust and chill for as long as possible, a few hours at minimum. 


Note on Crust:  You can use a traditional pie crust or a graham cracker crust.  I personally prefer a graham cracker crust (see recipe below).  


Serve with whipped cream and top with chocolate shavings if so desired.


Source:  Marsha Porter

GRAHAM CRACKER CRUST

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) butter, melted

Preheat oven to 350 degrees.  


Combine graham crackers, sugar, and butter in a bowl


Press mixture into a 9-inch pie pan making sure the sides and bottom are an even thickness.


Note:  I like to use my hands and a tart tamper to get the graham cracker crumbs evenly spread and pressed. 



Bake for 10 minutes.  Allow to cool completely.  


Source: Ina Garten

Fruit & Cheesecake Parfaits

I've been in transition the last few weeks.  I finished up my school year, spent a few days in Madrid, headed home for summer, and then spent several days dealing with the repercussions of travel and jet lag.

Madrid was lovely.  The weather was perfect.  The streets were beautiful and full of interesting people.  And, the food wasn't too shabby. (Minus one nasty empanada. Bleh.)

I particularly enjoyed the churros and chocolate. Oh, hello.  Freshly fried churros + chocolate to dip them in?!  Genius.  Those Spaniards really nailed it on the head with that one.

And now on to these delicious fruit and cheesecake parfaits . . . The perfect treat for summer.

This post is LONG overdue.  Like, I made these in March for book club, overdue.  But, regardless of how late I am, this recipe is worth sharing.  These parfaits are simple (always a favorite recipe attribute of mine), beautiful, and semi-healthy since they are mostly fruit.  Use fruit that is in season and won't cost you a fortune.

And, speaking of book club, have you read eleanor and park?  Good read.

FRUIT & CHEESECAKE PARFAITS

• 2/3 cup heavy cream
• 3/4 cup powdered sugar (divided)
• 8 ounces cream cheese
• 1 teaspoon vanilla
• 2 tablespoons milk
• fresh fruit: blueberries, kiwi, mango, and strawberries

Using a stand mixer with the whisk attachment or a hand mixer, beat the cream until it begins to thicken.  

Add in 1/4 cup of powdered sugar.   

Continue to beat mixture until stiff peaks begin to form.


NOTE:  Stiff peaks = the cream holds its shape and stands up straight when beaters are removed.  Be sure you've got stiff peaks, otherwise your cheesecake mixture will be too soupy.   

Set aside in refrigerator.  

Beat cream cheese until it is smooth. 

Add in remaining powdered sugar, vanilla, and milk.  

Gently fold in the whipped cream until just combined.  

Place fruit in the bottom of the glass, followed by a layer of the cheesecake mixture.  

NOTE:  I put the cream cheese mixture in a pastry bag and piped it into the glasses.  It was easier and didn't muck up the glasses.  

Continue layering.  Finish with fruit on top.  

Here's a 4th of July version I made recently.  Fun and festive.

Source:  Glorious Layered Desserts by Glory Albin 

Pastry Cream

As a kid, my Nana always made English trifle for Christmas dessert.  Colorful, layered, fruity.  There were always two trifles; the sprinkled one signified the kid-friendly, alcohol-free version. Man, I loved those sprinkles.

My British friend Robert recently celebrated a birthday and requested trifle, which worked out well since I'd been wanting to try it out.  The version I put together wasn't totally traditional since it included chocolate cake and pudding, but it did include pastry cream (custard), which is a prerequisite for true English trifle, which is where this recipe comes in to play.

This particular trifle included chocolate and vanilla pound cake, whipped cream, strawberries, and, of course, pastry cream!  It was quite tasty and especially delicious as breakfast the next day.  And, per the usual, I used my little Ikea glasses since I don't own a trifle dish.  They turned out pretty darn delicious!

PASTRY CREAM

• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise
• 6 egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon unsalted butter

Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10-15 minutes.


Whisk the egg yolks and granulated sugar until light and fluffy.


Add the cornstarch and whisk vigorously until no lumps remain.


Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated.


Whisk in the remaining hot milk mixture.


Pour the mixture through a strainer back into the saucepan.


Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.


NOTE:  This seemed to happen quickly, so pay attention and remove it from the heat as soon as the thickening starts!  


Remove from the heat and stir in the butter.


Let cool slightly and cover with plastic wrap, lightly pressing the plastic agains the surface to prevent a skin from forming.


Chill at least two hours or overnight.


Source: modified slightly from Food Network

Chocolate Mint Parfaits

I made these for a little St. Patty's Day get together last weekend and am happy to report that they taste very much like a shamrock shake from McDonald's. Apparently, shamrock shakes aren't really a thing here, even though there are a ton of McDonald's.  Boo.  This makes me sad.  They are so tasty and remind me of being a kid.  

These little parfaits are very similar to this peppermint pie, except for I made the marshmallow fluff from scratch (not hard at all), put them in individual glasses (or you can use plastic cups), and added a little green food coloring.  I think I like this version even better.  Oreo crust, chocolate silk pie, mint fluff, and a dollop of whipped cream?  Yes, please.  

CHOCOLATE MINT PARFAITS

Oreo Cookie Crust

• 20 Oreos, crushed
• 3 tablespoons butter, melted

Combine crushed Oreos and melted butter and mix well.  

Add a teaspoon or two of Oreo mixture into the bottom of each cup or glass and use a tart tamper to flatten it out.  

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Chocolate Silk Pie 

• 1 cup butter
• 1 1/2 cups sugar
• 3/4 cups cocoa
• 4 tablespoons vegetable oil
• 2 teaspoons vanilla
• 4 eggs

Combine butter, sugar, cocoa, and oil in a mixer with the whisk attachment and beat for a significant amount of time.  


NOTE:  The sugar will not be dissolved yet.  Don't be alarmed. 


Add vanilla and eggs, one at a time.  Beat well after each egg and scrape the bowl several times.


Mixture will get lighter and fluffier as you continue to beat.


Transfer mixture to a piping bag and top crust with a small amount of chocolate pie mixture.


Place in refrigerator to chill while making the next layer.

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Mint Fluff 

• 2 egg whites
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1 1/4 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 1/4 cup milk
• 1/2 teaspoon peppermint extract OR 1/8 teaspoon peppermint oil
• 2 cups whipping cream, whipped

Combine egg whites, corn syrup, and salt in a stand mixer with the whisk attachment.  

Beat on high speed for 10 minutes or until thick.  

Add powdered sugar and beat on low speed until blended.  

Add vanilla and blend.  

Transfer marshmallow mixture to a large mixing bowl.  

Add milk to marshmallow and combine using a whisk.


Note: It takes a while to incorporate the milk into the blob of marshmallow cream.  Stick with it, it'll eventually come around.

Add peppermint oil and green food coloring (if using).


Fold in whipped cream. 


Carefully spoon mint mixture on top of chocolate pie and place in the freezer for at least a couple of hours.


Before serving, top with a dollop of whipped cream.  


Source:  Megan Porter

Amaya's Pink Ruffle Cake

I haven't made a cake in a while, so was excited to make this for my birthday twin: cutie pie Amaya.

I thought it turned out pretty nice.  And I'm very in love with my new cake stand.

Here are the details and linked recipes for each part of the cake:

• Cake: Really Good White Cake
• Filling: Lemon Curd
• Frosting: Vanilla Buttercream

And, a few notes:  

• I made two batches of the buttercream.  One batch is typically enough for a 9-inch layer cake, but the ruffles use up more than you would on an average frosting job.  
• I found this video on ruffles very helpful.  I've watched it many times.  
• Before putting the ruffles on the cake, do a crumb coat and refrigerate the cake for about 20 minutes.  A crumb coat is a very thin layer of frosting that seals in all of the insides and crumbs before you do the "real" frosting.  You should use about one cup of frosting for the crumb coat.  This is what the cake looked like after the crumb coat. 

And the finished product!  TA-DA!!

Happy birthday, Amaya!  

Cherry Crisp

I love a good crisp.  I think I'd almost always prefer crisp to pie.  The crumbly topping is so delicious, and in my opinion, better than pie crust.  And, when it's warm and served with a scoop of melty vanilla ice cream?!  Good night.  Also, good news, crisp is WAY easier to make than pie!  It's a no-brainer, really.

CHERRY CRISP

Cherry Filling:

• 6 cups pitted cherries (fresh, frozen, or canned)
• 1/2 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla

Topping:

• 3/4 cup oats
• 1/2 cup brown sugar
• 3/4 cup flour
• 1/3 cup sliced almonds
• 1/2 teaspoon salt
• 1/4 teaspoon almond extract 
• 5 tablespoons butter, melted 

Mix cherries, sugar, flour, and vanilla and transfer to a 9-inch square baking dish.


Mix oats, brown sugar, flour, almonds, salt, almond extract, and melted butter until crumbly.


Spread topping mixture on top of filling.


Bake at 350 degrees for 30-45 minutes or until hot and bubbly.


Source:  Not totally sure; I looked at and modified several recipes.

Really Good White Cake

I really wanted this recipe to be good.  I've always prefered white cake to any other kind.  Having a good solid homemade version seemed like a really good idea.

These cupcakes were perfect. Moist and simple. Top with your favorite frosting and you won't be disappointed.

I subbed out the vegetable shortening for coconut oil.  Added bonus: I made my own buttermilk using the method below*.  I love when I can make something without having to go to the store.

* Homemade Buttermilk:  Place 1 tablespoon white vinegar in a liquid measuring cup.  Add milk until the total liquid reaches 1 cup.  Let stand for 5-10 minutes.

WHITE CAKE

• 1 cup (8 ounces) butter, softened
• 1/2 cup coconut oil
• 3 cups sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla 
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature

Preheat oven to 350.

Prepare three 9-inch round cake pans with butter and flour, taking care to remove all excess flour.  

In a stand mixer, with the paddle attachment, cream together the butter and coconut oil.  

Slowly add sugar, one cup at a time, making sure to fully incorporate each cup before adding another.  

Add eggs one at a time, making sure to fully incorporate each egg before adding another.  

Add vanilla extract.  

Sift together flour, baking powder, and salt.  

Add dry ingredients and buttermilk to the butter/coconut oil mixture alternately with buttermilk, beginning and ending with dry ingredients. 

Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients.  

Scrape down sides and bottom of bowl, making sure all ingredients are mixed well.  

Evenly distribute cake batter between cake pans and place pans into oven.  

Bake for 25-30 minutes, or until a toothpick comes out clean.  

Remove from oven and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Note on Cupcakes:

Fill cupcake tins 1/2 full and bake for approximately 18 minutes.  Makes approximately 36 cupcakes.  

Source:  add a pinch

Mini Cheesecakes

I made these for the first time when I was in college.  My roommate, Lyndsey, needed some sort of refreshments for one of her vocal concerts so we went to work making a boatload of mini cheesecakes.  I just had them again recently at Thanksgiving and was reminded of how tasty they are. Delish and super simple.  This is a great recipe to have in the books.

Notes:

• You can use Nilla wafers for the crust or you can make the crust below.  Finding Nilla wafers here is tricky so I need an alternative.
• I've adjusted the amounts based on the ingredients I can find here.  So, I've given two versions for the fillings, depending on whether you are in or out of the U.S.  

 

MINI CHEESECAKES

Crust:

• 1 cup graham crackers
• 2 tablespoons sugar
• 3 tablespoons butter, melted 

Mix together and press into the bottom of cupcake liners.  I use a tart tamper for this part. 

Bake for 15 minutes at 325 degrees.  

Filling (in the U.S.):

• 16 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon lemon juice (optional)
• zest of 1 lemon (optional)

Filling (outside the U.S.):

• 600 grams cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 teaspoon lemon juice (optional)
• zest of 1 lemon (optional)

In a stand mixer, beat cream cheese until light.  

Add sugar and vanilla and continue to mix until well blended.  

Add eggs and mix well.  

Pour over crusts (or Nilla wafers), fill 3/4 full.  

Bake at 325 degrees for 20-25 or until set.  

Top with raspberry puree, cherries, mandarin oranges, or chocolate shavings.  

Source:  Stephanie Moy and Marsha Porter

Pumpkin Cupcakes

Happy belated Thanksgiving!

My first Thanksgiving out of the country was really nice.  I felt a little twinge of homesickness on Thursday morning, but skyping with my friend Gina quickly cured me.  Thanks, Gina, for lifting my spirits.  Then, I was lucky enough to go to three dinners over two days and enjoyed visiting and eating with lots of lovely people.  And, I'm really happy to have a few leftovers in the fridge to look forward to.  Leftovers are, in my opinion, better than the actual meal.  

There are always lots of pumpkin recipes floating around this time of year.  Honestly, I'm not a huge fan of most things pumpkin.  I want to like pumpkin because it's festive and I like the idea of it, but, I mostly like pumpkin pie for the whipped cream and sometimes pumpkin cookies and other baked goods are too spongy for my liking.

This is the one pumpkin baked good that I've made over and over.  They have a nice texture and the cream cheese frosting is my fave that I've ever made.  There are substitutions you can make as well to keep the recipe a little more healthy.  Also, you could leave the frosting off and call these muffins.  But, really, why would you do that?

PUMPKIN CUPCAKES

Cupcakes:

• 4 eggs
• 1 2/3 cup sugar (can be reduced to 1 cup)
• 1 cup oil (substitution: 1/2 cup oil and 1/2 apple sauce)
• 1 can (16 ounces) pumpkin
• 2 cups flour (substitution: 1 cup flour and 1 cup almond meal)
• 2 teaspoons baking powder
• 2 teaspoons cinnamon (be generous)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/8 teaspoon nutmeg

Frosting:

• 6 ounces cream cheese
• 1 cup butter
• 2 teaspoons vanilla extract
• 3 3/4 cups powdered sugar

Preheat oven to 350 degrees.


Beat together eggs, sugar, oil, and pumpkin until well mixed. 

In another bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg.  

Add dry ingredients to pumpkin mixture and mix thoroughly.  

Transfer mixture to lined mini muffin pans.  

Bake for 15 minutes or until they bounce back when you press lightly in the middle.  

Cream together cream cheese and butter. 

Add vanilla.  

Add powdered sugar, a little at a time, and beat well until frosting is smooth and a little fluffy.  

Frost cupcakes with a generous portion of frosting on each.  

Source:  modified slightly from Portland's Palate cookbook