Let's get one thing straight. There is nothing necessary about coating your Valentine's Day chocolates with more chocolate. But oh, does it ever taste good.
The process is really quite simple: melt some chocolate, dip your chocolates in it, and then let them set until solid. You can create a lovely visual by choosing a chocolate coating that complements the chocolates you're dipping: dip dark chocolates in white chocolate for a pretty finish, or coat milk chocolates in dark chocolate for a lovely flavor and visual contrast.
You'll be rewarded with an extremely decadent treat that will melt in your hand, but tastes better when it melts in your mouth.
Recently, I was handed a secret spy mission by a super-sweet establishment.
Oh, you've probably heard of them...or at least their cookies.
Yup: I'm talking about the Girl Scouts. Of Western Washington, to be specific. When these sweet Scouts announced their recipe contest, in advance of their cookie sale to the public (March 2-18, and you can find them via cookie locator, as well as an app, which will be updated closer to the date of the sale), I knew I had to be part of it.
But before anything else...I received a super secret spy package (spoiler: it included cookies). Cue the "Mission: Impossible" music, and off to baking.
First, I tried a lemonade cake festooned with the lemony crescent meltaway cookies known as Savannah Smiles...and while it was tasty, it was a little garish, and not quite special enough.
And O.M.G. was this thing good. Employing a Samoas cookie crust, which became crisp and caramelly and so rich it almost (but not quite) hurt, it got even better with three flavors of milky, creamy pudding on top--and then got even more delicious (and cuter, in my opinion) with a garnish of whipped cream and even more cookies on top.
If you're scouting sweetness, you've certainly found it with this recipe!
Neapolitan Cream Pie in a Samoas Cookie Crust
For the Crust:
2 boxes of Samoas cookies--save 4-6 cookies, but with the rest, ground coarsely by hand or in a food processor
6 tablespoons butter, melted
For the filling:
1 large package instant vanilla pudding (5.1 ounce size)
1/2 cup milk
1/2 cup chocolate milk
1/2 cup strawberry milk
To Finish: Whipped cream, and lots of it.
Methodology:
Make the crust. Directions Mix the cookie crumbs and melted butter until well blended . Press mixture into a 9 inch greased pie plate (you need more butter or shortening to grease it because the caramel from the cookies will make them stick to the pan!). Also, you might want to flour or wet your hands first, because this business gets sticky. Bake at 375 degrees F (190 degrees C) for 5-7 minutes. Cool for at least an hour, or until the shell is at room temperature. You can put it in the fridge to chill more rapidly, too.
Divide the pudding mix into three equal portions. Place each portion in a medium-sized bowl.
First, mix 1/2 cup of strawberry milk with one portion of pudding mix, whisking until smooth; pour on top of baked pie shell.
Next, mix 1/2 cup of regular whole milk with a second portion of pudding mix, whisking until smooth; pour on top of the chocolate pudding layer, and gently spread to cover the layer entirely.
Finally, mix 1/2 cup of chocolate milk with the final portion of pudding mix, whisking until smooth; pour on top of the milk layer, and gently spread to cover the layer entirely.
Finally, top it all off with a very generous helping of whipped cream right before serving. Garnish with your left-over Samoas!
Instead of a cheese board...try a dessert board for pairing with wine!
Dessert and wine = both divine.
But what about dessert wine?
Personally, I've never been a huge fan. Generally, the dessert wine and digestif part of the menu intimidate me, and the wines in particular are often a little (dare I say it) too sweet--to the point of being cloying.
But when Jameson Fink, wine expert and official cute person extraordinaire (see photographic proof below), invited me to discover some dessert wines that just might change my point of view, I was open to the experience. You see, he just spent a spell at Finnriver Farm, where they make--among other things--fortified dessert wines.
And I trust Jameson, because he's also a devotee of all things magical and sweet. And he has very passionate feelings about cookies (crispy on the edges, softer on the inside, but it's all about the contrast). Yup, he's a good egg.
So, on Super Bowl Sunday, we met up--I brought a sack of baked goods, and he brought the booze: an assortment of Finnriver dessert wines (Black Currant, Pear, and Blueberry), and some sweetened sparkling wine and some prosecco. Sweet deal!
And as for de-mystifying the dessert wine, my cupcake asked Jameson a question about the wines.
totally not creepy at all, right?
and after that, we popped some corks and (hic) got to work. First, we sampled each of the dessert wines on their own.
The Blueberry wine was a sweet surprise: it was slightly tart, and the berry taste really rounded out the sweetness. It was a very pleasant beverage.
The Black Currant wine was mellow and well-balanced, sweet but not cloying, and with a very fruit-filled finish. Once again, very pleasant, not overly sweet.
The Pear wine was the sweetest of the lot--a little went a long way. This one felt like it needed something to cut through the sweetness.
Then, we tried pairing some of the sweet wines with the sparkling wine and prosecco, sort of like we were inventing our own sweet aperitifs. The pear in particular was, in my opinion, improved by the dry prosecco, which cut through the sweetness. But my favorite combo? The Black-currant wine with prosecco. Nice, very nice.
And finally, we decided how we'd like to incorporate it into a dessert.
Well, I had brought quite a few options, but we decided that with the strong flavor of the wines, we wanted to let them shine. Like Jameson had said in the video interview with my cupcake, these wines work beautifully with simple desserts, so we decided to assemble some ice cream sundaes--our own "Super Bowl Sundaes"!
After testing which combo of berries and wine tasted best (the winner: blackberries soaked in black currant wine with a spash of prosecco), we made some delicious treats.
They are so easy--and SO good. Here's how you can do it at home.
Black Currant Prosecco Dessert Wine Ice Cream Sundaes
2 servings
Ingredients
A healthy handful of blackberries (half a cup or so)
1/3 cup black currant dessert wine (we used Finnriver)
a spash of prosecco
2 slices pound cake
2 large scoops vanilla ice cream
Glazed or candied nuts, to garnish
Procedure
Allow the blackberries to soak for a while in a mixture of blackcurrant dessert wine and prosecco (at least 20-30 minutes), then simmer in a small saucepan until the juices begin to reduce.
Remove from heat and let it cool for a few minutes (it will thicken further as it cools).
Once it is warm but no longer hot, assemble your sundaes. In two small bowls, place a slice of poundcake, a generous scoop of ice cream, and then spoon half of the berries and sauce on top of each. If desired, garnish with glazed/candied nuts. Consume immediately, and why not--enjoy it with some dessert wine or prosecco too.
If you are what you eat, then eaters of this treat are extremely sweet.
Here's a recipe to create some sweet (edible) art for your sweetheart: Conversation Heart Nanaimo Bars!
This seasonal variation on the classic Canadian treat is easy to execute, and the cute upgrade is pretty intense, with a Neapolitan-hued (if not flavored) treats that are as adorable to behold as they are rich, decadent, and satisfying to eat. But don't forget to keep a toothbrush nearby, because these treats are extremely sugary.
CakeSpy Note: This was one of the entries from my "So You Wanna Be a CakeSpy?" Contest--that was too good not to share! Thanks to The Miss Cupcake for sharing the recipe.
Nothing brings families together like Pillsbury cinnamon rolls, or so they say. In this off the wall dessert, the cinnamon roll is just the overcoat to its delicious cake-like insides. Unwrap the cinnamon flesh and feast your eyes and heart upon a snickerdoodle stuffed whoopie pie. Maine, who has claimed the whoopie pie origin, has no rights to this delicious “prize inside” delight. Cookie, whoopie pie, cinnamon roll, Oh my! Mr. Doughboy, now would be a good time to get on that elliptical. *insert “snicker” here…teehhehehe*
Cinnamon Roll:
1 package cinnamon rolls, icing included
Snickerdoodle Whoopie Pies (recipe included)
Directions:
Preheat oven to 350*F. Grease a small cookie sheet.
Unroll cinnamon rolls. Using four cinnamon rolls per whoopie pie, place one cinnamon roll on the top of each whoopie pie, one on the bottom, and two on the sides. You will need to stretch the rolls to cover the entire whoopie pie.
Bake for 18-20 minutes or until light golden brown and cooked through.
Warm icing, pour over cinnamon rolls. Serve immediately
Snickerdoodle Whoopie Pies (Makes about 12 whoopie pies)
Whoopie Shell:
1 Vanilla Cake Mix (I use Pillsbury)
Water, oil, and eggs called for on the back of the box
1 cup flour
1 tsp. cinnamon
Snickerdoodle Cookie Dough
Snickerdoodle Cookie Dough:
½ cup vegetable shortening
1 egg
¾ cup granulated sugar
1 ½ cups all-purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
1/3 cup sugar
Filling:
2 egg whites
1 1/2 tsp. vanilla
1 1/2 cup vegetable shortening
1/4 cup flour
2 Tbsp. milk
5 cups 10x sugar
Directions:
Preheat oven to 350*F. Line cookie sheets with parchment paper.
Prepare cookie dough by creaming shortening, egg, and sugar. In a small bowl, combine flour, cream of tartar, baking soda, and salt. Slowly add to egg mixture. Place cinnamon and sugar in a small bowl. Roll into small 1-inch balls, cover in sugar mixture, and slightly flatten. Place on cookie sheets about 2-3 inches apart.
Prepare cake mix as directed on package. Add flour and cinnamon until combined and smooth. Place dough on cookie sheets (on top of each cookie dough ball) by using a large cookie scoop or two spoons.
Bake for 16-18 minutes or firm to the touch and lightly golden brown. Cool for 1-2 minutes and transfer to cooling racks.
While baking, prepare filling. Combine egg whites, vanilla, shortening, flour, milk and half of the sugar. Once combined, add the rest of the sugar and mix for 1-2 minutes.
Pipe or spread filling between two shells.
Serve immediately or cover each whoopie pie with plastic wrap.
Why eat from "soup to nuts" when you can get all the important stuff in one delicious bowl of Doughnut Soup?
This creamy, dreamy dish is the ultimate in doughnut decadence. It starts by caramelizing glazed doughnuts in a buttery bath, then mixing it with milk and heating the mixture until the flavors merge beautifully in a hot, sweet, very creamy broth. It's my easy-to-prepare take on a dessert served at Chicago'sMoto, a restaurant revered in the world of molecular gastronomy.
Note: Of course, while not mandatory, it's far more adorable when garnished with mini doughnuts before serving.
CakeSpy Note:Street Treats, a mobile dessert truck in Seattle, recently sent this interesting story and recipe via their newsletter--very fun to see the process behind their recipe development! This was written by the Street Treats team:
We are often asked: How do you find recipes? We are constantly coming up with ideas and testing. We search for recipes from a variety of sources. We make those recipes as written. Then, 99.9% of the time, we make many modifications to the original recipe to decide on the perfect taste.
Recently, we had some of our wholesale clients asking for quick breads or pound cake. I found this pound cake recipe from my grandmother. My grandmother was a great cook! I can still smell her cooking as I write this. She had a real sweet tooth, like myself.
Nana's pound cake recipe
Ingredients
2 1/4 cup flour
2 cups sugar
1/2 teaspoon salt
1/2 t baking soda
1 t lemon rind *optional
1 t vanilla
1 cup margarine *butter is best
8 oz pineapple or mandarin yogurt or sour cream
3 eggs
Procedure
Combine all ingredients blend on low speed, then on medium speed for three minutes. Pour into 12 cup bundt pan or tube pan. 325 degrees for 60-70 minutes.
For more information about Street Treats or to follow them around Seattle, visit their website!
It's official: Hostess, the maker of Twinkies, has filed for Chapter 11.
While this doesn't necessarily mean the demise of the iconic treat, it's as good an excuse as any to stockpile on the sweet snack cakes and make something amazing:Twinkie Tiramisu.
This dessert is not difficult to make: basically, what you're doing is swapping Twinkies for ladyfingers in a traditional Tiramisu recipe. The sponginess of the Twinkies soaks up the flavors of the espresso-and-cream mixture, and they lend a little extra creaminess to the final dish. It makes for a fine mix of pinkies-out dessert and guilty-pleasure junk food.
Note: This dessert is made with raw eggs. There is a slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
The answer: Pear and Honey Custard Tart. This recipe comes by way of Macrina Bakery, and is 100% delicious.
Here's how you make it happen in your own home.
Pear and Honey Custard Tart
Makes 1 (10-inch) tart
1/4 cup whole almonds
1 recipe Sweet Almond Dough at room temperature (recipe below)
3 cups white wine
3/4 cup granulated sugar
3 pears, peeled, halved, and cored
1 cup heavy cream
1/2 cup honey
2 eggs
2 tablespoons unbleached all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Procedure
Preheat oven to 350°F.
Spread almonds on rimmed baking sheet and toast for about 10 minutes, or until golden brown. Let cool, then finely grind in food processor. Set aside for garnishing the tart.
Using your fingers, press the Sweet Almond Dough into a 10-inch tart pan with a removable bottom. Form an even crust, about 1/8 inch thick, over the bottom and all the way up the sides of the pan. (It's important that the crust be the same thickness on the bottom and the sides.) Chill in the refrigerator for 30 minutes.
Line the chilled tart shell with a piece of parchment paper and fill it with dried beans or baking weights. Bake on center rack of oven for 20 to 25 minutes, or until crust is golden brown. Carefully remove paper and beans and set tart shell aside to cool. Leave the oven on.
Combine wine and sugar in a medium, heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, whisking occasionally. Gently place pears in hot wine, rounded sides down, and poach for 7 to 10 minutes, or until pears are fork-tender. Remove pears with a slotted spoon and set aside to cool. Continue simmering the poaching liquid until it has reduced by half its volume, then set it aside to use as glaze on the finished tart.
Combine cream, honey, eggs, flour, vanilla extract, and almond extract in a medium bowl. Mix well with a whisk.
Place cooled, pre-baked tart shell on a rimmed baking sheet. Slice the poached pears in half again lengthwise and arrange them in the bottom of the tart shell. (At the bakery we like to spread the slices out in a fan-like pattern.) Pour the custard filling over the pears, filling the shell to just below the top. Place baking sheet on center rack of oven and bake for 50 to 55 minutes, or until custard is set and golden brown. Let the tart cool on a wire rack for 30 minutes, then remove the sides of the pan.
Warm the reduced wine glaze over a low heat until it thins, then brush the surface of the tart with a little glaze. Sprinkle ground toasted almonds around the outer edge.
Sweet Almond Dough
This cookie-like dough is easy to make and even easier to work with. Rather than rolling out the dough, you simply press it into the tart pans by hand.
Ingredients
1/4 cup whole almonds
1/2 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
Procedure
Preheat oven to 350°F.
Spread almonds on rimmed baking sheet and toast for about 10 minutes, or until golden brown. Let cool, then finely grind in a food processor. Measure out 2 tablespoons of ground almonds and set aside. (The remaining ground almonds will not be needed.)
Combine 2 tablespoons of the ground almonds, sugar, and flour in a medium bowl and mix with a wooden spoon. In a separate bowl, mix together vanilla extract, almond extract and melted butter. Add butter mixture to the bowl of dry ingredients and mix until coarse and crumbly, using your hands to break up any large lumps. The finished dough will stick together when squeezed between your thumb and forefinger.
At this point, the dough is ready to be pressed into a tart ring. It doesn't need to be chilled. If you're not ready to bake with the dough, pack it into a ball and wrap it tightly in plastic wrap. The wrapped dough can be stored in the refrigerator for 1 or 2 days, or frozen for up to 1 month. It's a good idea to double wrap the dough before freezing it.
Frozen Sweet Almond Dough needs to be fully defrosted before it's used. My preferred method is to transfer the dough to the refrigerator 1 day in advance. Generally this crumbly dough is pressed into tart pans by hand rather than rolled out, but once it has been frozen the dough will be quite firm. In this case, roll the dough out to 1/8 inch thick and fit it into the desired tart man. The dough will probably crack when you lift it, but don't worry. Simply pinch the cracks together with your fingers to repair.
Totally sweet! I'm not so big on health food, but I am quite keen on eating cake that LOOKS like health food, so these cake pops got me super-excited! As the book entry says, "These sushi-inspired cake balls look so realistic you could serve them as canapés at your next party and astonish all your guests."
Sushi Cake Truffles
Makes 20 pieces of sushi
Ingredients
20 medium cake balls, chilled
1 (14-ounce) bag white candy melts
¼ (14-ounce) bag each orange and red candy melts
White sugar strands or sprinkles
50 grams (¼ cup) black fondant, kneaded
Equipment
Rolling pin
Small palette knife
Procedure
Split each cake ball in half. Keeping them in pairs, shape each half into a rectangular block—they can be irregular sizes.
Melt the white candy. Stick each pair of blocks together, using the candy as glue, and insert a toothpick into each sushi piece. Leave to set. Place a sheet of parchment paper under a wire rack. Holding it by the toothpick, dip each piece fully into the white candy and shake off the excess. Run the toothpick through the wire rack and leave to set.
Melt the orange and red candy separately. Dip the top half of 10 sushi pieces into the red candy and the other 10 into the orange candy. While the orange candy is still wet, use a toothpick to draw chevrons on it with the white candy. Give it a gentle shake to smooth it out. Return to the wire rack to dry.
Dab the remaining white candy around the bottom of each piece, sprinkling the white sugar strands as you go. Remove the toothpicks and leave to set.
Roll out the black fondant and cut out 20 strips about ⅝ inch wide and 4 inches long. Working quickly before the fondant dries, wrap them around the side of each piece. Place on a tray lined with parchment paper to set.
There's a certain sector of the sweet world that I think of as "Desperation Desserts." Generally dreamed up when the cookie jar is empty and there's no ice cream in the freezer, these typically single-serving concoctions are made up of whatever happens to be on hand in the kitchen.
But happily, here's a quick-fix dessert that doesn't taste like desperation: chocolate cake prepared in a mug, in the microwave. With a consistency something like a steamed pudding, this chocolate cake might not rival a French chocolate cake in sophistication, but nonetheless holds its own as an easy convenience dessert. And should you find some ice cream or whipped cream to top it with, well, all the better.
There might be something better than homemade Dulce de Leche gelato.
But, you know, nothing is coming to mind just at the moment.
But I'm willing to wager a little bet.
My proposal? You spend a little while (or a long while, if you feel like making your own dulce de leche) making a list of things that are really delicious and might possibly be more delicious.
Then, you taste the gelato. If this gelato were a person, it would be the absolute suavest of Italian playboys. It's just so smooth and gooooooood. It's creamy. It's sweet with just a little-baby-taste of salt. Like, just enough to keep you licking the spoon clean before the next spoonful. It's a master of keeping you coming back for more.
And I'm betting that after you taste it, you'll be hooked. And you, like me, might be at a loss for what could possibly be better. Well, except for pairing it with this cake.
Here's the recipe. If you feel like using store-bought dulce de leche, like I did, make sure you buy some of the good stuff and then just skip to step 3.
1 (14-ounce) can sweetened condensed milk (or purchased prepared dulce de leche)
1/4 cup brown sugar
1/4 cup water
2 large egg yolks
1 1/2 pints heavy cream
1 tablespoon vanilla
1/8 teaspoon salt
Procedure
Fill a large pot 3/4-full with water. Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil. Reduce heat and simmer for 3 hours, adding more water as necessary. Remove from the heat and let sit until completely cool. Watch the can carefully to make sure it does not start to bulge. If the can does begin to bulge, remove from the heat and let cool. Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking. Although this is a traditional way to make this recipe, we suggest using the method below as a safe alternative to cooking an unopened can of condensed milk.
Pour the condensed milk into the top of a double boiler set over simmering water. Cook, stirring every 5 minutes, until a caramel color is achieved, about 2 to 3 hours. Or, preheat the oven to 425 degrees F. Pour the condensed milk into a baking dish and cover with foil. Place the pan in a larger pan. Fill the larger pan with enough water to come halfway up the sides of the baking dish with the condensed milk. Bake until caramelized, about 2 hours.
In a clean saucepan, combine the brown sugar and 1/4 cup water. Bring to a boil over medium heat. Reduce the heat and simmer, stirring, until the sugar is dissolved. Remove from the heat and let cool.
In a metal bowl set over a pot of simmering water, whisk together the warm syrup and egg yolks. Whisk constantly until the mixture is a thick, pale yellow and reaches the ribbon stage. Remove the bowl from the heat, and beat with an electric mixer on low speed until cool. Whisk in the condensed milk, heavy cream, vanilla and salt. Strain through a fine mesh sieve into a clean container. Cover with plastic, pressing down onto the surface to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
Transfer to the bowl of an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
In the old days before we became aware of all the allergies that people have towards gluten, we still baked a host of cakes that did not contain wheat flour and therefore can today be considered “gluten free”. Flourless chocolate cake has been a staple of many a great baker. Its origins are found in fancy European baking, especially that of France.
Most of today’s “gluten free” pastries involve substituting all kinds of alternative choices for wheat flour; this can require changes in the other ingredients due to the fact that the gluten in wheat flour has bonding qualities, and when it is not present, the texture of the cake can be greatly affected.
What is beautiful about the classic “flourless” cake is that no substitutions are required because there is no flour involved to begin with! The incorporation of beaten egg whites and/or whipped cream helps the cake to rise somewhat while baking. The outcome is a marvelously fudgy cake that really accentuates the flavor of the chocolate and the texture that is created when you blend chocolate, butter and sugar together.
I am always thrilled to be able to introduce my gluten free customers to cakes that have been enjoyed for the past 35 years by Rosie’s customers and that I know have stood the test of time!
Here’s a melt-in-your mouth, not-too-sweet, flourless chocolate cake from Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book that makes a welcome dessert for all chocolate lovers, including those who are gluten intolerant. I like to serve this cake with whipped cream or coffee ice cream, and occasionally I will throw some toasted chopped almonds or walnuts on top. If you don’t want to bother with the Chocolate Ganache, just dust the cake with cocoa powder and you still have a winner. After the guests have gone, I have been known to crawl into bed with a small piece that I have heated in the microwave and topped off with a little more ice cream.
Chocolate Delirium makes 12 to 16 servings
Butter for greasing the pan
1 pound (4 sticks) unsalted butter
1 cup sugar
1 cup strong brewed coffee or espresso
1 pound bittersweet chocolate (or a combination of 8 ounces unsweetened chocolate and 8 ounces semisweet), chopped into small pieces
6 large eggs, at room temperature
6 large egg yolks
1/4 cup plus 2 tablespoons heavy (whipping) cream
chilled Chocolate Ganache (there's a recipe in the book, or use this one)
Whipped Cream (page 119) or ice cream of your choice, for serving
Procedure
Place a rack in the center of the oven and preheat to 325°F. Lightly grease a 10-inch springform pan with butter. Line the bottom of the pan with a parchment circle or pan insert.
Melt the butter with the sugar and coffee in a large saucepan over medium-low heat.
Add the chopped chocolate to the butter mixture and stir. Turn the heat off, cover, and let sit until the chocolate has melted, about 10 minutes. Transfer to a large mixing bowl and stir with a whisk until smooth. Set aside.
Whisk together the whole eggs and egg yolks in a small mixing bowl. Pour this mixture in a stream into the chocolate mixture while stirring vigorously with the whisk until blended.
Whip the cream in a small mixing bowl with an electric mixer until firm peaks form, about 40 seconds. Stir the whipped cream into the chocolate mixture until fully incorporated.
Pour the batter into the prepared pan. Bake until the center is set but still slightly spongy in texture and a tester inserted in the center comes out with moist crumbs, about 1 ½ hours.
Cool the cake in the pan on a rack for several hours.
Remove the side of the pan and flip the cake onto the rack. Remove the pan bottom and the paper. Place a second rack over a large piece of aluminum foil. Flip the cake right side up onto the rack.
Pour the Chocolate Ganache over the top of the cake and use a frosting spatula to spread it evenly over the top so that it drips down the sides. Then use the spatula to lightly spread it around the sides of the cake. When the glaze sets, carefully lift the cake off the rack with a metal spatula and place it on a cake plate.
Serve with Whipped Cream or the ice cream of your choice.
Around this time of year, an unnerving amount of people make declarations that they are going to avoid dessert, all under the alarming title of "New Year's Resolution".
Personally, I'd rather resolve to eat more deliciously. And if you resolve similarly, you'll undoubtedly get a lot of pleasure from Almost Flourless Chocolate Cake with Dulce de Leche.
This recipe is largely based on Evelyn Sharpe's 1969 recipe for "French Chocolate Cake", as discovered on Amanda Hesser's now-defunct Recipe Redux column, but is made even better with the addition of dulce de leche and ice cream or whipped cream on top.
CakeSpy Note: This is the second in Teeny Lamothe's Tour de Pie series on CakeSpy! Teeny is touring the country, learning how to make pies at some of the nation's sweetest bakeries. She'll be reporting here on each stop! This stop: Petsi Pies of Somerville, MA!
Why: I knew that I needed to have at least one month in Boston or the surrounding area because that's where my boyfriend just happens to be going to grad school. I figured if I could combine my love for pie and my boyfriend's love for eating pie, I would be good to go. I was very persistent, perhaps to the point of badgering, but Rene McLeod, owner of Petsi, seemed more than happy to have me. They're also the place to get pie in Cambridge and Somerville. What began as an extra set of holiday hands turned into a full blown love of this Somerville shop and all the people that work there... I'll be back if I can.
How: The few weeks before Thanksgiving were filled with figuring out the day to day routine of the bakery. Their full time baker for the scone shift (which is the evening shift that makes, bakes and boxes all of the wholesale) was out of commission for my first week, so I was able to step in and lend a hand with all of the scones and muffins that get sent out to the surrounding cafes and coffee shops. The second week I learned all there was to learn about crust before the Thanksgiving chaos ensued... and after that it was madness! We had over 2,000 pies to make in less than a week, and everything went swimmingly. I think if you can survive something like Thanksgiving pie making in a pie shop you reach automatic 'fast friends forever' status. The final few weeks were filled with a much more lackadaisical baking schedule. I think my time at Petsi Pies was absolutely wonderful. I was rather hesitant in the kitchen when I first started, but I was made to feel like a baker from the first day I walked into the shop. Over the month and a half I was there I became steadily more confident. I was put on the schedule, I was given a list of things to accomplish each day that I worked, and for the first time I felt as though I made friends. Plus, I survived my first Thanksgiving as a pie baker; the pie holiday, when millions of people who aren't necessarily pie eaters indulge for the day.
Observations: I felt very settled at Petsi Pies and very much like an official baker. I loved coming into work, and having a list of things to accomplish before I left for the day. I also learned every aspect of being a baker. I learned the basics of making a Petsi Pie, of course, but I also learned a slew of their other pastries as well. I was in charge of apple cake and brownies, almond bars and brioche. Baking at Petsi made me realize that I was a baker of many things, and that there is an ease and a sense of fun that comes with spending time in the kitchen.
Thanksgiving Dinner Pie
Ingredients
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 sweet potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons poultry seasoning
1/2 cup frozen peas, thawed
1 cup fresh cranberries
2 cups prepared stuffing
Procedure
Preheat oven to 350 degrees F.
Melt butter in a large saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add the chicken stock and bring to a simmer. Add the sweet potatoes and simmer until tender. Stir in turkey, poultry seasoning and peas. Salt and pepper to taste. Add cranberries and take off heat. Pour into a crust lined pie dish. Cover the filling with the stuffing, like you would with a crumble. Bake for 30 minutes at 350 degrees until crust and stuffing are golden brown.
But one of my favorites? The Baileys Root Beer Float. It beautifully combines childhood nostalgia with adults-only booziness, and certainly hits many notes of deliciousness.
Here's a recipe I found, which couldn't be easier to make, and in return for your minimal effort, you get maximum deliciousness. Everyone wins!
This may be the simplest root beer float cocktail recipe, but it's incredibly tasty. Follow the directions the first time you make it, and then experiment with the ratio of Baileys to root beer to find your perfect flavor blend.
Baileys Irish Cream
Your favorite root beer
Ice
Using a tall mug, fill it 1/3 full of crushed ice. Next, add the Baileys approximately 1/4 of the way up the glass. Fill the rest of the glass with the root beer and give it a little stir with a swizzle stick.
It's true: Italian Flag Cookies, or Rainbow Cookies, as they're sometimes called, are already sort of Christmas-hued.
But if you, like me, prefer something more substantial than preserves between layers, you might adore this equally festive frosting-filled Candy Cane Striped Cookie variation. These cakey cookies are a pretty addition to any holiday cookie tray, and easy to tailor to your tastes. Not content to merely mimic the candy cane stripes? Make them minty: flavor the filling with a touch of peppermint extract for a sweet flavor complement to the almond flavor and chocolate topping.
One reason I love Christmas so much is that in my family, it’s almost exactly the same year after year after year. In the morning, we eat cinnamon rolls, followed by poached eggs over pieces of bread in coffee cups (eponymously called “Charlie eggs” after my paternal grandfather). In the afternoon, my grandmother prepares an informal afternoon buffet that includes beef brisket, steamed shrimp, baked beans and the ubiquitous red-and-green Jell-O mold.
But it’s what comes after all of this that’s the main Christmas food event, in my opinion: my grandma’s chocolate-crinkle cookies. We wait in anticipation for her to carry out the Christmas tree–shaped cookie tray, ready to pounce on the crinkles, stockings, presents and good manners be damned. All of us — kids, adults, aunts, uncles, cousins, parents, grandparents — attack the pile of crinkles with such ferocity, we’re practically elbowing each other out of the way. (The best tactic is to quickly grab a handful and retreat. Don’t be polite. You will eat them all.)
On a normal day, the chocolate-chip cookies or the peanut-butter cookies with the Hershey’s Kisses in the middle or the sugar cookies bedazzled with vibrant sanding sugar would be popular picks. But it’s not a normal day. It’s Christmas—the one and only day of the year that the chocolate crinkles make their appearance. Sure, we could make the cookies more often, but it just doesn’t feel right. Their rarity is part of why they taste so good (but just part).
And now I share my grandma’s recipe with you. Some crinkle words of wisdom before you begin: First, crinkles should be small, ever-so-slightly crispy on the outside and chewy on the inside. It’s important not to over-bake them. They should look not-quite done when you pull them out of the oven. Next, the dough needs to be refrigerated overnight, so be sure to plan accordingly. Just before baking, the cookies are shaped into balls and rolled in what will seem like an ungodly amount of confectioners’ sugar. Err on the side of more, not less. As they bake, the cookies will spread, with the sugar forming the crinkles, and they’ll come out of the oven looking as if they’ve been dusted with newly fallen snow.
Grandma’s Chocolate-Crinkle Cookies
Yield: 6-7 dozen
Ingredients
½ cup vegetable oil
8 ounces unsweetened chocolate, melted
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs
½ teaspoon salt
2 cups all-purpose flour, sifted
2 teaspoons baking powder
Confectioners’ (10x) sugar, for coating
Procedure
Mix oil, melted chocolate, sugar and vanilla in a large mixing bowl. Blend in one egg at a time. Mix together salt, flour and baking powder in a separate bowl, and then add to wet ingredients, blending until combined. Cover with plastic, and refrigerate dough overnight.
Preheat oven to 350°F. Roll a teaspoon of cold dough into a ball, and then generously roll each ball in confectioners’ sugar. Place 12 balls on a greased cookie sheet, and bake 8–10 minutes. (Check after 8 minutes). Do not overbake. Cookies should be slightly soft when done.
Candy canes are great and all. But they're even better when they're coated in chocolate.
Coating your candy canes in a rich robe of chocolate raises the bar for the classic holiday sweet, imparting both a delicious flavor contrast and adding a festive visual appeal. They're a sweet party favor, an easy way to make your hot chocolate more awesome, and--bonus--they're really easy and quick to prepare.
Note: This recipe works best with candy canes that are about 6 inches long, or peppermint sticks; if using mini candy canes, use extreme care so you don't burn yourself with the hot melted chocolate!
Image: Macrina BakeryJoy to the world! Macrina Bakery has shared a recipe for their delicious version of Kringle--the "Macringle". Here's what they say in their newsletter:
This is Macrina's version of Kringle, the traditional Scandinavian breakfast pastry. The classic version is made with Danish dough and filled with almond paste, but I like to use our flaky Croissant Dough and a light almond cream. It makes a beautiful presentation for brunch or a holiday table.
Serves 10-12
1 recipe Croissant Dough (recipe follows)
1 cup whole almonds
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
3 tablespoons pure vanilla extract
1 1/2 tablespoons all-purpose unbleached flour
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Powdered Sugar
Procedure
Complete the Croissant Dough recipe as instructed and chill in the refrigerator for 30 minutes.
Preheat oven to 350°F. Place almonds on a rimmed baking sheet and toast for about 20 minutes, or until golden brown. Let cool.
Place cooled almonds in the bowl of a food processor and blend until medium fine. Add butter, granulated sugar, egg, vanilla extract and flour and blend for about 3 minutes, or until smooth. Scrape almond cream into a small bowl and set aside.
Take Croissant Dough from refrigerator and remove plastic. Cut dough in half and place one piece on a lightly floured work surface. Set second piece aside. Gently roll dough into a 12 by 20-inch rectangle, taking care not to tear the dough. If the dough resists being rolled, let it sit for a few minutes to relax, then try again. Lift rolled dough onto a rimmed baking sheet lined with parchment paper. Repeat process with second piece of dough.
Scoop half of the almond cream onto the center of each rectangle and spread it out to approximately 4 by 16 inches. Fold the long sides of each rectangle on top of the almond cream leaving a 1-inch opening down the center. Fold 1 inch of dough underneath each of the ends and pinch to seal. This creates a double thick crust that will keep the almond cream from oozing out during baking. Brush the top of the dough with egg wash and sprinkle with coarse raw sugar. (Avoid brushing the almond cream with egg wash.)
Note: At this point, the pastries can be baked or wrapped well with plastic wrap and frozen for up to 2 weeks. Make sure that the frozen pastries are completely defrosted before baking.
Preheat oven to 385°F.
Let the pastries sit at room temperature for 30 minutes. Dough will rise slightly and become soft to the touch. Bake for about 30 minutes, or until a deep golden brown on top and bottom. Let cool on baking sheet for about 10 minutes, then cut into slices. Dust with powdered sugar before serving.
Croissant Dough This recipe was inspired by an article I read in Cuisine magazine back in 1983. In the article the talented chef Nick Malgieri shared his secrets for making great croissants. My staff and I started experimenting on our own, and after adding a-little-of-this and taking out a-little-of-that, we came up with what I think is a great recipe. At the bakery, we use this dough as the base for a wide range of sweet and savory breakfast pastries. The key to this recipe is keeping the butter and dough cool while you work with them.
Makes approximately 2 1/2 pounds of dough
1 1/2 cups whole milk
1 1/2 tablespoons dried yeast
3 tablespoons granulated sugar
2 tablespoons pure vanilla extract
1 1/2 teaspoons kosher salt
3 cups and 3 tablespoons all-purpose unbleached flour
12 ounces (3 sticks) unsalted butter, chilled
Procedure
Pour milk into a saucepan and warm over medium heat. Remove from stove when milk is warm to the touch, taking care not to over-heat. Transfer to a large bowl and sprinkle yeast over the top. Add sugar and vanilla extract and mix with a whisk until dry ingredients are dissolved. Let sit for 5 minutes while yeast blooms.
In a separate medium bowl, combine salt and 3 cups of flour. Mix with a wooden spoon. Add flour mixture to the bowl of milk and stir until all ingredients are incorporated. It's important not to over-mix the dough. Cover bowl with plastic wrap and place in refrigerator for at least 8 hours or overnight. While in the refrigerator, the dough will almost double in size.
The next day, remove bowl of dough from the refrigerator and set on counter.
Cut cold butter into twelve equal pieces. Place butter and remaining 3 tablespoons flour in the bowl of a standing mixer. Using the paddle attachment, mix on low speed for about 2 minutes until butter is completely smooth.
Using a plastic scraper, scoop the butter mixture onto a floured work surface and pat into a 6-inch square. (At the bakery we refer to this as a butter-block.) Lightly flour the top and bottom of the butter-block to make it easier to handle, then lift it onto a piece of plastic wrap and set aside.
Note: Before going on to the next step, it's important to make sure that the butter-block and the bowl of dough are the same cool temperature. If the butter gets too warm and soft, place it in the refrigerator until it is thoroughly chilled. If necessary, do the same with the dough.
The next step is incorporating the butter into the dough. Remove the plastic wrap from the bowl of dough and lightly sprinkle flour over the top. The spongy dough will be sticking to the bowl, so coat your fingers with a little flour and gently release the dough from the sides. Pull dough onto a lightly floured work surface and gently pat into a square. Stretch each of the corners outwards about 4 inches, creating an x shape and leaving a 7-inch square of dough in the center. Place the cold butter-block in the center of the dough and fold the stretched corners on top, overlapping them slightly. Pinch all the seams of dough together, completely sealing the butter in dough. Sprinkle a little more flour on your work surface, and moving quickly to keep butter from softening, gently roll dough into a 12 by 20-inch rectangle about 1/2 inch thick. If the dough cracks open and butter starts to peek through, pinch the dough to reseal it.
Once the dough has been rolled out, it's time to start the book-folds. This process distributes the butter and dough into alternating layers, resulting in the wonderful flaky dough we all love. Note: If the butter gets too soft it will start to seep through the dough. If this happens, place dough on a rimmed baking sheet lined with parchment paper. Wrap well with plastic and place in the refrigerator to chill for 30 minutes. Position the rectangle so that a long side is facing you and fold the left and right sides on top, meeting in the center. Crease the seam gently with your fingers to make the next fold easier. Next, fold the dough in half, bringing the left side over the right so that it resembles a book. Lift the folded dough onto a lined, rimmed baking sheet and cover with plastic wrap. Chill dough in the refrigerator for 30 minutes.
After 30 minutes, remove dough from the refrigerator and let sit for 15 minutes. Remove plastic wrap and lift dough onto a floured surface, positioning dough so that the open side of the fold is in front of you. Roll dough, from left to right, into another 12 by 20-inch rectangle. Moving quickly, follow the above book-fold instructions a second time. Lift folded dough back onto the lined, rimmed baking sheet. Cover with plastic wrap, and chill in the refrigerator for another 30 minutes.
The dough still needs one more fold. Remove dough from the refrigerator and let sit for 15 minutes. Then follow the above book-fold instructions a third time. Cover the folded dough and let chill in the refrigerator for 30 minutes.
Unlike pie dough, Croissant Dough really doesn't keep well. I recommend forming the dough into pastries right away. Once the pastries have been formed, they should be baked within 24 hours or wrapped with plastic wrap and frozen.
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