Saturday, February 26, 2011

Quick Truffles

Let me tell you how wonderful these two ingredients are...together! Pulverize all cookies except the 5 or 6 you had to eat. (its okay if you eat 7, I did). Then add the cream cheese in 4 slices.

Process till mixed together.


Roll into balls. Place in fridge for 1 hour. Some people may dunk them in melted semi sweet chocolate but I can't be hassled-and they are so good as is.

Sprinkle with cocoa powder and powdered sugar. Delicious.

Tuesday, February 22, 2011

I am a sucker for a diner


Had to eat a Daisy's Diner while in Disneyland!! In fact, I was one of the first customers of the day. The pizza was excellent! Thanks Daisy.

Tuesday, February 8, 2011

Not your Average Lemon Bar


I got a new cookbook for Christmas! In the Kitchen with A Good Appetite. So far I am loving it. The stories are fun to read and the recipes have been great and unique. Sometimes, I just need something different! I have made the brown butter corn bread, coconut hot chocolate, and now the Lemon Curd Squares with Rosemary. I love a hint of rosemary especially with lemon! I couldn't wait to take pictures...so mine are still warm and gooey.

The bottom layer is a wonderful shortbread with rosemary and the top is a baked lemon curd. The recipe reminded me how much I love lemon curd on toast and how easy it is to make. So I included a recipe for curd as well.

Lemon Curd Squares with Rosemary
(recipe found online at serious eats)

Bottom Shortbread Layer
  • 3 cups all-purpose flour
  • 1 1/2 cups (3 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/3 cup confectioners' sugar, plus additional for sprinkling
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon finely grated lemon zest
For the Shortbread: combine flour, butter, granulated sugar, confectioners' sugar, rosemary, and lemon zest in food processor. Pulse until crumbly dough forms, about eight to ten 1-second pulses. Press dough into greased 13 X 9 pan and bake until shortbread is golden around edges, about 40 minutes. Remove from oven and set on wire cooling rack. Increase oven temperature to 350°F.


Lemon Curd Topping
  • 6 large eggs, lightly beaten
  • 1 1/2 cups granulated sugar
  • 2/3 cup freshly squeezed lemon juice (3 to 4 lemons)
  • 1/4 cup all-purpose flour
  • 1 tablespoon finely grated lemon zest
  • Pinch kosher salt
While the shortbread is baking, prepare the lemon curd: In large bowl, whisk together eggs, sugar, lemon juice, flour, lemon zest, and salt.

Carefully pour lemon curd onto shortbread base and return pan to oven. Bake until topping is set and toothpick inserted into center come out clean, about 20 minutes. Return to wire cooling rack and allow to cool to room temperature before cutting into squares. Cover and refrigerate bars up to 3 days. Sprinkle with confectioners' sugar before serving.
Adapted from IN THE KITCHEN WITH A GOOD APPETITE by Melissa Clark. Copyright © 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
Lemon Curd
(as found on Food Network)

Ingredients (a slightly different variation from Rose Levy Beranbaum)


  • 3 lemons (3 tea zest)
  • 1 1/2 cups sugar (1 cup plus 2 TB)
  • 1/4 pound unsalted butter, room temperature (6 TB)
  • 4 extra-large eggs (7 large yolks)
  • 1/2 cup lemon juice (1/2 cup plus 1 TB)
  • 1/8 teaspoon salt (pinch)

Directions

Remove the zest of 3 lemons, being careful to avoid the white pith. Pulse sugar and zest in food processor until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Cook in saucepan over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F. Don't let it boil or it will curdle. Remove from the heat and cool or refrigerate.
Cook all ingredients but zest in sauce pan until thick. Do not boil. Raise off heat as needed to prevent curdling/steaming. Press through stainer into bowl with zest. Cool 30 min. Store airtight in fridge.

Saturday, February 5, 2011

Preacher's Coming...get the cookies



More than the recipe, the story behind the name of this cookie, is our favorite. We called these "no bakes" in the west. When we moved to Virginia everyone called them "Preacher Cookies". Finally my professor at RU told me the story of this cookie. Supposedly, these cookies are so fast that if you see the preacher coming up the road you can make a batch to serve up before he gets to your house.

Isn't that delightful?

Recipe for no bakes can be found everywhere on line. Some have nuts, oatmeal, peanut butter...everything but the kitchen sink kind of cookies.

Preacher Cookies

  • 1 3/4 cup white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/4 cup cocoa powder

Boil for 1 1/2 minutes from the time it starts a rolling boil. Add rest of ingredients.

  • 1/2 cup peanut butter
  • 3 cup quick oats
  • 1 tea vanilla

Tuesday, February 1, 2011

Ode to Pie - ABC Chocolate Caramel Cream Pie

I have been on a quest for pie crust for years. I have many recipes. Those that add vinegar or buttermilk. Those that use lard, shortening, and/or butter. I have used the food processor and by hand. What I know from many years of the pie crust journey:

Even a bad homemade crust is better than a store bought crust

I have a fall back recipe that is my mother in laws. It is fantastic. It never fails to be a nice crust. I just wish it had more flavor. So, I continue on my quest...until now. I have found a crust that I love!

Do you see the huge pieces of butter in that crust?..that is flavor and flakiness right there.

She suggests using coffee filters that I pull out of the craft closet..do you know they make great butterflies?

And I bake with beans. I found that this works better and is easier than my pie chain which is sometimes to heavy for my delicate crust.

This pie has 4 components: crust, caramel sauce, chocolate and whipped cream. How could this not be great?

I think I undercooked the crust a tad...so it wasn't as strong as it should be. This gives me an excuse to try it again. My only gripe was that the filling was lumpy-so I just pulled out the lumps.

Joel said, "This is the best pie ever!"

But I ask you, Joel, do you and your taste buds remember these???

Coconut Key Lime Pie
(Martha Stewart)


Homemade Cherry Pie


Rhubarb-Cherry-Raspberry Crumb Pie
(Baking for All Occasions)


Pumpkin Cheesecake Pie on a bed of Gingersnaps
(Clinton St. Baking Company Cookbook)

Dutch Apple made on the Stovetop
(Cook's Illustrated Recipe)



Pumpkin Cream Pie
(Martha Stewart Recipe)

Sour Cream Lemon Pie
(Junior League Cookbook)


Cherry Pie Pops
(Internet Recipe)

Oven Baked Dutch Apple
(King Arthur Flour Baking Companion)

Blue Moon Lemon Pie
(Internet Recipe)

Meatball Pie
(Aunt Dawn's Recipe)

Chocolate Cream Pie
(Diner Dessert Recipe)

Not to mention those not pictured: Coconut Cream Pie, Banana Cream Pie, Cranberry Fudge Pie, Peanut Butter Pie and Cloud Nine Lime Pie

Are you sure it is your favorite pie???