August 10: National S'mores Day

Happy, happy, happy National S'mores Day, people! Here's how I'd like to celebrate with you: with cupcakes. S'mores cupcakes, yo!

facebook5.jpg

These cupcakes are a sophisticated way to enjoy the classic s'more flavors in a tricked-out way. Rich chocolate cake is studded with graham cracker, chocolate, and marshmallows, then topped with a broiled, toasted meringue buttercream. They are toooooo gooooood, and they will impress all of your friends--guaranteed.

Easy Waffle Layer Cake

Happy 8/8! That seems like a magical and auspicious date, so I feel like sharing something special. 

How about a recipe that is easy to make, highly delicious, and might inspire people to label you a genius? I have such a recipe right here: WAFFLE LAYER CAKE.

Simply put, this is a layer cake made with WAFFLES, people. If you need me to expand on how brilliant it is, I'm happy to:

REASONS WHY THIS WAFFLE CAKE IS BRILLIANT

1. It's all about the frosting. 

You might be tempted to think that the little valleys in waffles make it an ineffective layering tool for frosting. You are wrong. What happens is that the frosting gets sucked into those little peaks and valleys, making for far more frosting between cake layers. It might not look as cleanly layered, but one bite in and you'll see what I mean about this being great. And if you're one of those people who says "I don't like too much frosting", you probably shouldn't be on this website, anyway. 

2. It is easy to make.

Instead of taking all that time to bake a cake, like a jerk, you can just use a package of waffles to make this cake! Simply toast your waffles while you're whipping up a batch of buttercream, then assemble and frost. 

Listen, sometimes, you feel like making a cake. Other times, you want dessert RIGHT NOW. This waffle cake provides a tasty solution for the latter situation. 

3. It is breakfast appropriate.

Made with waffles = fine for breakfast. SCIENCE. 

4. MEGA TASTY.

Waffles are just lightly sweet, which makes them the perfect accompaniment to an aggressively sweet buttercream. They keep it from getting too sweet, and they add a fascinating, lightly crispy texture that is different from a typical soft layer cake. 

Have I sold you yet? Probably, so why don't I go ahead and tell you how to make this thing?

HOW TO MAKE A WAFFLE CAKE

You need:

  • As many waffles as you feel like (suggested: 4-6)
  • 1 batch buttercream (I used this one)
  • sprinkles

Toast the waffles. Let them cool while you prepare the buttercream.

Whip up the buttercream. Here it was before all of the chocolate had been added.

Place your first waffle on a work surface, and put a nice dollop of frosting on top. Spread evenly. Put a waffle on top of that, and keep on repeating until your stack of frosted waffles is high enough for your liking.

Frost the top and sides. Garnish with sprinkles.

Put the cake in the fridge for about 10 minutes so the frosting can set (it will make it easier to slice). Slice and serve.

Happy Monday!

July 31: National Raspberry Cake Day

Happy National Raspberry Cake Day! You know, I don't think I've ever had a raspberry cake. I've had raspberry-lemon, but not just straight raspberry.

Honestly, though, I am not totally jazzed about the idea of nubbly whole raspberries IN a cake. I'd rather have them on TOP of a cake or pureed in the batter. Cue this totally easy raspberry filling/sauce recipe! 

I used this mixture to top and mix into the filling of a cheesecake, and boy, was it ever good. It's incredibly easy to make and would work for a topping for a cake, or as a middle-layer filling. 

facebook6.jpg

Easy raspberry cake topping/filling

Printable version here

  • 1 bag (10 ounces) good quality frozen raspberries, thawed and crushed
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch

Make it: Combine all of the ingredients in a large, heavy bottomed saucepan.

Apply medium heat, and stir the mixture frequently until it begins to bubble and thicken. Remove from heat and set to the side. Yield: enough for a middle layer filling or to cover the entire top of an 8 or 9-inch cake.

Once cooled, you can swirl 1/4 cup of this into a cake batter (it will give a pretty color to vanilla cake batters), or use it as a filling or topping. Should it be another day or should you prefer another berry, this recipe works with blueberries, blackberries, or strawberries, too.

Happy National Raspberry Cake Day! 

A Jar of Peanut Butter, Sugar, Salt, and Sprinkles

Guess what? This recipe is so easy it fits in the subject line of this blog post. Really, there's no reason to even click through to read it except for that I didn't include the quantities. 

Don't worry, I won't hold back. But first, I have some things I want to say.

First, it's no secret that I have a deep love for Peanut Butter and Company. I've been a recipe developer for them for gosh, like 5 years, maybe longer (here's one of my fave recent recipes). Through the years I have developed a deep respect for them and what they do. They're good as people, but they also make a great peanut butter. For me, the magic is in that they manage to create a high quality peanut butter that still has the kid-friendly and palate-pleasing appeal of a nice creamy or crunchy peanut butter. I also love that they do flavors, and they do a good job of it. I'm talking right now, in particular, about their Dark Chocolate Dreams variety.

Everyone who has ever sampled Dark Chocolate Dreams will undoubtedly agree: the stuff is like crack. It's like the best parts of a peanut butter cup rolled into an easy-to-spoon-into-your-mouth form. 

And I've found a way to easily make it into a party-friendly truffle that will please everybody, but the recipe just so happens to come together in minutes. I made these today for a party I am attending tonight; I can't wait to see how they go over!

This wasn't a recipe I was hired to create and was not sponsored in any way other than I made it using a jar that I had left over from my last batch of recipe development. It was totally generated for my own life and as an offering for aforementioned party. I acted as my own focus group and sampled one, and I am pretty sure they're going to be a hit. 

Easiest-ever peanut butter chocolate truffles

Printable version here

  • 1 jar Dark Chocolate Dreams peanut butter (you could use a chocolate-hazelnut spread too if you aren't into peanut butter, but if that is you, WHO ARE YOU)
  • 3 cups confectioners' sugar, sifted
  • 1/2 teaspoon salt 
  • a big ol'bunch of sprinkles

Place the peanut butter in a stand mixer. Add one cup of sugar and the salt, and mix on low speed until nice and combined. 

Once mixed, pause mixing, and add another cup of sugar, and keep on mixing until nice and combined.

Repeat the previous step, adding the last cup of sugar. It should come together into a pliable dough, like play-doh. 

Roll the mixture into balls (about an inch, slightly more, in diameter). Roll each ball in sprinkles, and then place on a parchment or silicone-lined baking sheet.

Put the truffles in the fridge until ready to serve. 

Enjoy! 

The Easiest Ice Cream You Will Ever Make

When something sounds too good to be true, it tends puts me in a very wary state of mind. "I'll believe it when I see it" is my general attitude. What can I say? I'm from New Jersey. We're brought up like that.

However, when something sounds too good to be true but then turns out to be even better, I have it in my heart to party like I'm Snooki in a Jersey Shore bar. 

This two-ingredient ice cream--WHICH REQUIRES NO CHURNING YES ALL CAPS NECESSARY--is one of those miraculous things that turned out way better than I ever thought it could. 

I had read about two-ingredient ice cream here and there; I'd seen it on facebook and pinterest. But I'd never tried it, until the other day.

I wanted to try it as part of Craftsy's Ice Cream Social (my name for it, not theirs), wherein they asked some of their bloggers to come up with some creative ice cream recipes. You can view all of them here.

I'm very glad that I spent the long five minutes required to make this ice cream.*

* = plus chilling time.

The idea is very simple: fold some whipped cream into some sweetened condensed milk, freeze, and serve. Voila! Ice cream. 

I figured there had to be a catch, but having done it, my friends, I can tell you, this recipe is LEGIT. 

And so easy that I even fancied it up with an optional 2 extra ingredients: vanilla extract and salt (salt not pictured). 

The texture of this ice cream is a little flakier than traditional ice cream right when you scoop, but after oh, 30 seconds it softens into a creamy, dream-state sort of food.

With the rich mouth-feel (I hate that term but it's really the only one that fits here) of cream and the completely irresistible flavor of sweetened condensed milk, this ice cream is a beautiful treat that can stand alone as a lovely dessert.

But...you know, it couldn't hurt to add some chocolate sauce.

Or some sprinkles. 

Go ahead, give it a try and see for yourself. You can literally make this ice cream in five minutes; cooling does take some time, but the effort output is very small. 

2 to 4 Ingredient Ice Cream

Makes about 2 pints' worth - printable version here 

  • 1 can (14 ounces) sweetened condensed milk
  • 4 cups heavy cream

Optional additions: 

  • 2 teaspoons vanilla extract 
  • salt 

other flavorings or mix-ins of your choice 

Pour the sweetened condensed milk into a large bowl. Your biggest mixing bowl, please. Stir in the vanilla and salt, if using. 

Put the cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the mixture attains firm peaks. 

Remove the bowl from the mixer (go ahead, lick the whisk attachment if nobody is looking) and spoon a nice dollop of the whipped cream into the sweetened condensed milk. Stir to combine. This might seem like a throwaway step, but don't skip it; it makes the texture of the sweetened condensed milk lighter, and therefore makes the following step easier to complete. 

Fold the whipped cream into the sweetened condensed milk mixture. Stir slowly and gently, trying to discourage deflation in the mixture. After a while, the mixture will become smooth and cohesive. I hope you listened to me before when I said use a big bowl. I didn't totally follow my own advice and while it worked out fine, it was a little messy, as you can see:

Spoon the mixture into a freezer-safe container (I used a freezer-safe plastic container).

Cover with waxed paper or plastic wrap, and then let the mixture chill. It will be appropriately firm within 2 hours, but it won't attain an optimal ice cream texture for about 6 hours or overnight.

PSST! I also tried some with a sweet variation: A big ol' handful of sprinkles folded into the mix before freezing. It made for a slightly happier variation of this tasty dessert!

Have you ever made no-churn ice cream?

A Solid Cinnamon Roll Recipe That Will Serve You Well

Onward, young soldier. Venture forth into the great wide world, and bring this cinnamon roll recipe with you. 

I've been thinking a lot about going back to basics lately. I mean, I love a good franken-food creation like anyone else: bacon-or-chocolate-chip-cookie-dough-or-maybe-both-stuffed-cinnamon rolls; Pop-tarts ice cream sandwiches; cookie cake pie. 

But I keep coming back to the idea of "learn the rules before you break them". I'm guilty oftentimes of doing just the opposite, getting bored with the rules and then breaking them instead of following along.

Maybe I'm just getting mature or old, but something about honing in on the basics is really quite compelling to me recently. Like, instead of cookie-stuffed funfetti cake, how about refining the perfect butter cake recipe? Or instead of tricked out morning rolls, just figuring out how to make a nice, solid cinnamon roll?

This is a nice, solid cinnamon roll recipe. There's nothing particularly innovative about it. I forget where I found it first, but it's a recipe for sticky buns that I adapted into a cinnamon roll creation. 

These buns are slightly feathery but with enough substance so that you don't feel like you're eating air (I like a hearty cinnamon roll!). They have just enough yeasty flavor to give them an interesting flavor, but not so much that they taste like bread. 

They're actually so good that they don't need glaze.

JUST KIDDING! OF COURSE THEY NEED GLAZE! 

The glaze is the simplest and best part: they have the easiest but most effective glaze topping, which elevates the cinnamon-sugar stuffed sweeties into OMG addictive territory.

Everyone needs a good cinnamon roll recipe. This is mine. Maybe yours, too? 

Cinnamon Rolls 

Prep time: 30 minutes, plus 2 ½ hours rising times Cook time: 30 minutes / Yield: 16 buns / Printable version here

BUNS:

  • 1 ½ cups warm milk
  • ½ cup granulated sugar
  • 1 packet (0.25 ounces) active dry yeast
  • ¼ cup unsalted butter, melted and slightly cooled 
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 4 ¼ cups all purpose flour
  • ½ teaspoon salt

Filling

  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • 4 tablespoons unsalted butter, melted 
  • 1/2 teaspoon salt 

Glaze

  • 3 cups confectioners' sugar, sifted
  • pinch salt 
  • cream (amount can vary) 
  1. Combine the milk, sugar, and yeast in a large bowl. Let sit until foamy, 5 to 10 minutes.
  2. Mix in the melted butter, egg, and vanilla. Stir until combined.
  3. Add 2 cups of the flour and the salt, and mix until combined.
  4. Continue adding the flour, ½ cup at a time, mixing after each new addition. Keep on adding the flour until the dough becomes thick and while sticky, easy to handle with oiled hands.
  5. Knead the dough until smooth and elastic, about 6-8 minutes by hand, slightly less using a dough hook.
  6. Place the dough in an oiled bowl, and cover with plastic wrap or a cloth; set in a warm place to rise until doubled, about 2 hours.
  7. Generously grease two round cake pans. Set to the side.
  8. Divide the dough in half, and roll out each portion into a rectangle, about 14 by 9 inches.
  9. Mix the brown sugar and cinnamon together in a bowl.
  10. Brush the entire surfaces of the rolled-out dough with the remaining melted butter, and then sprinkle each portion evenly with the cinnamon and sugar mixture. Starting with the long side, roll up each rectangle into a roll. Cut each long roll into 8 equal parts. Place one roll in the center of the caramel-lined pan, and place the remaining rolls in a circle around it. Let the rolls rise again until roughly doubled (they will fill out the pan nicely), about 30 minutes.
  11. Position a rack in the middle position of the oven, and one in the lower position. Place a baking sheet on the lower rack, to catch any drips when you bake. Preheat oven to 350 degrees F.
  12. Bake the pans of buns side by side for 25-30 minutes, rotating at the 15 minute mark, or until golden and cooked through. Once you remove them from the oven, place the pans on a wire rack and make your glaze.
  13. In a large bowl, combine the confectioners' sugar and salt. Begin adding cream, starting with 1/4 cup, and then continuing to add it, whisking the mixture, until the sugar has been absorbed and the liquid is thick but pourable. I apologize, but I never measure how much cream I add, I just keep on mixing until it reaches the right consistency. If you realize you added too much cream, don't panic, just add a little more sugar. You can also stir in a little vanilla extract if you like. 

Pour the glaze over the rolls. I like to enjoy at least one while still warm. 

What's your favorite cinnamon roll recipe? 

Let's Eat Sticky Buns All Day Every Day

Here's an idea: let's eat sticky buns, all day every day. Starting right here, right now.

I mean, what would the world be like if we really did eat sticky buns all day everyday? Please, take a moment to dream.

I'm sure that in real life, if you ate sticky buns all day every day, you'd quickly tire of their lightly sweet, yeasty, baked-to-golden perfection, soaked-in-caramel flavor. I'm sure you would. 

But part of me secretly thinks I'd never get tired of sticky buns, even if I ate them for every meal for the rest of my life. 

One of my favorite things about sticky buns is the element of magic in making them. First, you spread the fillings on top of dough then roll it up, jelly-roll style. When you slice the roll, you magically have little cinnamon roll-looking things.

Then, there's the actual baking, which is what defines sticky buns from cinnamon rolls.

Sticky buns are actually baked upside down, sitting pretty in a pool of caramel and nuts or whatever you want. When they're baked, you invert the pan and let the sticky goodness drip over the buns. When you eventually lift the inverted pan, not only are you greeted with an aroma that will make you feel the pure essence of sweet joy, but you find that magically, the goo at the bottom of the pan has been transformed into a decadent topping. 

I hope that you can tell that I really, really love sticky buns. And you know what, I think you will too. I know that there are a lot of recipes out there on the great wide internet, but this one really is worth your time.  A cinnamon-sugar and buttery filling helps round out the flavor, giving the buns a rich, moist texture. But it’s the topping that truly makes them crave-worthy: a thick, homemade salted caramel sauce. I also added chocolate to mine, because WHY NOT.

When you start the morning by baking up a batch of sticky buns like these, you know it’s going to be a great day.

Caramel Sticky Buns 

Prep time: 30 minutes, plus 2 ½ hours rising times Cook time: 30 minutes / Yield: 16 buns / Printable version here

BUNS:

  • 1 ½ cups warm milk
  • ½ cup granulated sugar
  • 1 packet (0.25 ounces) active dry yeast
  • ¼ cup unsalted butter, melted and slightly cooled 
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 4 ¼ cups all purpose flour
  • ½ teaspoon salt

Filling

  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • 4 tablespoons unsalted butter, melted 
  • 1/2 teaspoon salt 

Topping

  • About 1 ½ cups caramel sauce (recipe follows)
  • 1 cup toasted chopped pecans (optional)
  1. Combine the milk, sugar, and yeast in a large bowl. Let sit until foamy, 5 to 10 minutes.
  2. Mix in the melted butter, egg, and vanilla. Stir until combined.
  3. Add 2 cups of the flour and the salt, and mix until combined.
  4. Continue adding the flour, ½ cup at a time, mixing after each new addition. Keep on adding the flour until the dough becomes thick and while sticky, easy to handle with oiled hands.
  5. Knead the dough until smooth and elastic, about 6-8 minutes by hand, slightly less using a dough hook.
  6. Place the dough in an oiled bowl, and cover with plastic wrap or a cloth; set in a warm place to rise until doubled, about 2 hours.
  7. Near the end of the cooling period, make the caramel sauce (recipe below). Generously butter two round cake pans. Divide the caramel sauce between the two buttered cake pans. If desired, sprinkle pecans on top of the caramel.
  8. Divide the dough in half, and roll out each portion into a long, skinny rectangle, about 14 by 6 inches.
  9. Mix the brown sugar and cinnamon together in a bowl.
  10. Brush the entire surfaces of the rolled-out dough with the remaining melted butter, and then sprinkle each portion evenly with the cinnamon and sugar mixture. Starting with the long side, roll up each rectangle into a roll. Cut each long roll into 8 equal parts. Place one roll in the center of the caramel-lined pan, and place the remaining rolls in a circle around it. Let the rolls rise again until roughly doubled (they will fill out the pan nicely), about 30 minutes.
  11. Position a rack in the middle position of the oven, and one in the lower position. Place a baking sheet on the lower rack, to catch any drips when you bake (I've never had it happen but the caramel can bubble and threaten to make a mess sometimes). Preheat oven to 350 degrees F.
  12. Bake the pans of buns side by side for 25-30 minutes, rotating at the 15 minute mark, or until golden and cooked through. Once you remove them from the oven, immediately invert the pans onto serving platters, and leave inverted for a few minutes so all of the caramel can drip down on the buns.

Serve, topping with additional nuts or some chocolate if you wanna. 

 

Caramel sauce

Prep time: 10 minutes / Cook time: 30 minutes / Yield: a little over 1 cup

  • 1 cup granulated sugar
  • 3/4 cup cream
  • 1/2 tsp vanilla
  • ¼ tsp salt
  1. Pour the sugar into a large, heavy-bottomed pot with tall sides. Shift the pot side to side to distribute the sugar evenly.
  2. Put the pot over medium-low heat. Stay nearby, but don't stir or shift the sugar. This is a slow, gentle heating, and nothing visual will really happen for a few minutes. Concurrently, you can combine the milk and the vanilla in a heatproof measuring cup, and heat the mixture in the microwave for about 1 minute (this will help lessen the reaction when the liquid hits the hot sugar in a bit).
  3. After several minutes (5-8) you'll see the sugar beginning to liquefy. At this point, use a heatproof rubber spatula to turn the mixture over on itself, moistening the still-dry portions of sugar.
  4. Continue heating. As the sugar warms, it will begin to darken in color, first to a sort of beige and then to a light caramel color. When the sugar has reached a rich, coppery caramel tone, medium-brown but not dark, remove from heat. Now, be ready for some hissing and bubbling as you pour about 1/3 to 1/2 of the milk mixture into the caramel mixture. It will hiss, it may bubble, hardened bits may form, but it shouldn't bubble over the sides of the pot. Once the bubbling has subsided, add the rest of the milk mixture, and return the pot to the burner, and put it on medium-low heat. It is very likely that hardened little boulders of sugar have formed when you added the milk; don’t worry, this is very normal. As you cook the mixture, they will dissolve.
  5. Stir constantly as the mixture cooks. You'll see that the hardened bits begin to shrink and then dissolve. Once the hardened bits have mostly dissolved, stir in the salt.
  6. Cook for about 10 minutes for a thinner caramel sauce, 15-20 minutes for a thicker sauce. Remove from heat when the mixture is about 20% short of how thick you'd like it, because it will thicken more as it cools.  

Do you like sticky buns?

Eat This, Complete Your Life: Baci Cheesecake.

Well, hello. I'd like to introduce you to the new love of your life: Baci-crusted cheesecake. Holy yum. HOLY EVERYTHING. 

A classic cheesecake gets a dandy candy upgrade when paired with melted Baci to create a cheesecake crust unlike any other. Why stop there when you could have some more yum, though? There's homemade whipped cream, chocolate ganache, and (why not) MORE Baci candies on top. 

Now, I take enough yoga classes to know that you shouldn't be looking outside of yourself for joy and happiness, but gosh-darn, this is an object that I promise will bring you joy.

RECIPE HERE.

Let's Make Peanut Butter Fudge in the Microwave

You heard me. Let's get this going in five minutes or less (including prep), shall we? 

Peanut butter fudge in the microwave. It's so easy. It's so decadent, so sweet, so downright naughty. You've got to have it. 

As a side note, I should probably tell you that I really, really love my microwave. It's my go-to kitchen gadget when I feel like experimenting with food. From exploding marshmallows to melting candy, I've had a lot of good times with my microwave. 

But I digress. 

This recipe began in my kitchen when I discovered a similar one on Kirbie's Cravings. I was looking for creative fudge inspiration for an article I was writing, and I loved the idea of peanut butter fudge in the microwave. I've already tackled white chocolate and chocolate varieties in the microwave, so peanut butter seemed like a natural next step.

I made some alterations to the recipe: adjusting the amount of sugar and making it a little flexible because I think that different types of peanut butter will require more or less. I also added a little salt and vanilla, because I like to get fancy like that sometimes.

Recipe note: creamy peanut butter is far easier to mix, but I really don't see why you COULDN'T use crunchy--it would just require a significant amount of added elbow grease. 

If you want a piece of fudge that will remind you of the inside of a peanut butter cup, make this fudge. It really can be yours in less than five minutes, by harnessing the power of microwave science. 

Peanut butter microwave fudge 

Printable version here

1 cup creamy peanut butter
2 sticks unsalted butter
1/8 teaspoon salt
1 teaspoon vanilla extract
3 to 3 1/2 cups powdered sugar, sifted

Line an 8 inch square inch pan with tinfoil, leaving little "arms" extending over the sides of the pan (for easy removal). Generously grease the foil and the sides of the pan. 

In a large, microwave-appropriate bowl, combine the pb and butter (cut into pieces). Cook on HIGH in the microwave for one minute; remove, and stir. Keep cooking in 20 second blasts until the pb and butter are totally melted together.  

Stir in the salt and vanilla and mix to combine. Working with 1 cup at a time (you may no need all the sugar), add the powdered sugar, whisking vigorously to incorporate each addition. Work it into a smooth batter.

Spread the batter into the prepared pan and flatten it with the top of a rubber spatula. Let the fudge chill in the refrigerator for at least an hour before slicing into squares to serve. 

Ever made something cool in the microwave?

Not As Healthy As You'd Think: Brownies Made With Banana.

These brownies contain banana, but please do not confuse them with health food.

Listen. When you think "banana", you probably think "health food". Or "monkey". One or the other.

What you probably don't think right away is "decadent chocolate dessert". But I am here to tell you that you should think of bananas in such a way moving forward, and here's why: BROWNIES MADE WITH BANANA. 

If you think that last sentence made no sense, you are correct, but this is the way America's youth speaks now, so I am just trying to write in a way that is accessible and cool. Also, unrelated to just about everything, whenever I talk about bananas I think back to this custom piece of artwork I did once:

OK, so back to the brownies. The idea came to me to make these when my sweetheart bought bananas, never ate them, and they turned way too brown to be appetizing. I was totally bored by the idea of banana bread, so I decided I would try some brownies.

I started out with this recipe but departed quite a ways from it, so I would say it was more like a template. 

The way I did it was easy: I basically mashed the bananas, added the wet ingredients, then incorporated a bunch of melted chocolate, the dry ingredients, and folded in some nuts to finish.

When the brownies were baked, they looked about like this. (I added some ganache and more nuts on top).

They were actually pretty crumbly at first, but after chillin' in the fridge for a while they set up fudge-like and dense. 

If you taste these brownies expecting a normal brownie, you will be surprised, because they taste different.

The banana imparts an unusual flavor here: sweet and mellow and rich. The banana seems bright against the dark chocolate, but somehow it works. 

I see the nuts as being key here. Walnuts or pecans are the perfect flavor to bridge the gap between chocolate and banana, acting as a rich complement to both and bringing together the brightness of the banana and the deepness of the chocolate. 

Give these babies a try. Since I put in a bunch of butter, eggs, sugar, and chocolate, there's no way you could call these brownies healthy. But is that the point of a brownie? I think not. Have a treat that happens to contain banana! 

Banana-filled brownies (not health food)

Makes one 9-inch pan of brownies - printable version here

  • 3 ripe bananas (large)
  • 1 cup granulated sugar
  • 4 ounces unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 teaspoon vanilla
  • 10 ounces good quality chocolate, melted
  • 2/3 cup flour
  • 1/2 teaspoon salt 
  • 1 cup toasted nuts of your choosing 

Preheat the oven to 350 degrees F. Generously grease a 9-inch square pan, then insert a strip of parchment paper with "arms" reaching out the sides for easy removal later.

Mash the bananas in a large bowl. Try to get them nice and smooth.

Add the sugar, melted and cooled butter, eggs, and vanilla. Stir vigorously until combined. The mixture will be thick.

Add the chocolate, and stir vigorously again, until everything is combined. 

Add the flour and salt, and mix GENTLY, only until moistened. Fold in the nuts. 

Turn the mixture out into your prepared pan. 

Bake for 35-40 minutes, or until the brownies are mostly "set" with the slightest jiggle in the center. Transfer to a wire rack to cool completely. These brownies actually benefit from some fridge time before slicing for best texture. 

I topped my brownies with a little chocolate ganache and some extra pecans. This is optional. 

Have you ever made a non-banana bread or Hummingbird cake dessert with bananas?

CakeSpy for Peanut Butter and Co: Mini Chocmeister Cheesecake Bites

Guess what? My beloved Peanut Butter and Company has debuted a product that is NOT peanut butter. 

It's a chocolate hazelnut spread, and I think that is the perfect product extension for them, don't you? It's called Chocmeister, and it comes in dark and milk chocolate varieties.

I made my love official with a fantastic recipe for mini cheesecakes -- you've got to try this out! The cheesecakes are creamy and rich and have a nice crunchy base. You will enjoy stuffing them in your face, I promise.

Recipe here!

Like Whoa: Sorghum Marshmallows

What happens when you make marshmallows with sorghum?

Very good things, as I learned in the brand-new book The Southern Cookie Book. This totally awesome book comes at you from the editors of Southern Living, and it is full of not only cookies but all sorts of interesting confections, too--including sorghum marshmallows.

Sorghum syrup is a unique thing--somewhat similar in texture to molasses, but definitely not molasses flavor-wise. It is derived from sorghum grass, a type of cereal grain.

Sorghum itself is pretty fascinating - you can learn more about it here.

The book's description only adds to their appeal: "Pillowy and sweetened with flavorful sorghum syrup, these marshmallows can float atop a mug of cocoa or be wrapped up for holiday giving."

Sorghum Marshmallows

Hands-on 40 min. Total 8 hours, 50 min. / Makes 8 to 9 dozen

ingredients

  • 3 envelopes unflavored gelatin
  • 1⁄2 cup cold water
  • 11⁄2 cups granulated sugar
  • 11⁄4 cups sorghum syrup*
  • 1⁄4 tsp. kosher salt
  • 1⁄4 cup cornstarch
  • 1⁄4 cup powdered sugar
  • Butter
  • Vegetable cooking spray

1. Sprinkle gelatin over 1⁄2 cup cold water in bowl of a heavy-duty electric stand mixer. Stir together granulated sugar, next 2 ingredients, and 1⁄2 cup water in a 41⁄2-qt. saucepan over medium-high heat; cover and cook 3 minutes, bringing to a boil. Uncover and boil, stirring often, until syrup thickens and a candy thermometer registers 240°F (about 8 to 12 minutes; lower heat as necessary to prevent mixture from boiling over).

2. Gradually add hot sugar mixture to gelatin mixture, beating mixture at low speed, using whisk attachment, 30 seconds or until blended. Increase speed to high (cover bowl with a towel to prevent splattering); beat 10 to 12 minutes or until mixture cools to room temperature and is thick but still pourable.

3. Whisk together cornstarch and powdered sugar. Dust a buttered 13- x 9-inch baking dish with 1 Tbsp. cornstarch mixture. Pour gelatin mixture into prepared dish; smooth with a lightly greased (with cooking spray) spatula. Dust with 11⁄2 Tbsp. cornstarch mixture. Cover remaining cornstarch mixture tightly, and reserve. Let marshmallow mixture stand, uncovered, in a cool, dry place 8 to 14 hours or until dry enough to release from baking dish and no longer sticky.

4. Invert marshmallow slab onto cutting board; cut into squares (about 1 inch each). Toss squares in reserved cornstarch mixture to coat. Store marshmallows in an airtight container at room temperature up to 2 weeks.

*Cane syrup may be substituted for sorghum syrup.

Have you ever made creative marshmallows? 

Let's Make Brigadeiros

Hey! Let's munch on balls! 

Balls of delicious, caramelly sweetened condensed milk, cocoa powder, and butter, that is! This is the glory that is the brigadeiro, a totally sweet and delicious Brazilian confection.

I first tried brigadeiros when Carla, a woman originally from Brazil who worked at my former yoga studio in Santa Fe, brought a few for me to try. Knowing my deep love of sweets, she figured I would enjoy discovering a treat from her home country. She was right. These balls are about as addictive as crack. 

Brigadeiros are extremely simple in construction: sweetened condensed milk, cocoa powder, and a little butter. (I added a little bit of vanilla and a little bit of salt to mine, too). But in their simplicity there is a kind of sweet perfection: the sweetened condensed milk slightly caramelizes during the cooking process, making for a mellow, rich flavor that you don't ever want to leave your mouth. Since the confections are somewhat soft on their own, they are typically rolled in sprinkles, which not only makes them easier to hold on to, but makes them hella cute to behold, too.

The sweet mystery of brigadeiros

Brigadeiros gained popularity in 1940s, but where exactly they came from is the source of some debate. There are two basic theories:

The Ingredient Availability Theory: in the years following World War 2, fresh milk and sugar were in short supply, so recipes including sweetened condensed milk, which was shelf stable when canned, began to gain in popularity. Some brilliant person figured out that adding chocolate would make the sweet, syrupy milk mixture even better, and the rest is history. 

The Political Theory: Others say that what made the confection an enduring classic is its connection to a politician, and that the name was inspired by brigadier Eduardo Gomes, a handsome and liberal politician (apparently his running slogan was along the lines of "Vote for the most handsome and single brigadier"). Apparently, some loving fans began selling the confection as a means of fundraising for this hottie. 

My thoughts

I wasn't around in the 1940s, but I think that it's likely that a combination of the two theories above resulted in the confection's development and proliferation. It's my guess that the treat was borne of ingenuity with limited ingredients, but that it gained popularity and became widespread as a means for promoting the candidate. 

Make them!

Here's the recipe.

Brigadeiros

Printable version here - Adapted from From Brazil to You

  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • A bunch of sprinkles 

In a large saucepan, combine the sweetened condensed milk, cocoa powder, and salt. Whisk until cohesive. It would be helpful if you sifted the cocoa beforehand, but I really can't be militant here because I did not do so. :-/

Add the butter, and put the saucepan over medium heat. Stir constantly until the mixture begins to thicken, about 5-8 minutes. What you're looking for here is for the mixture to thicken so that when you scrape a spatula along the bottom of the pan, the mixture is resistant to drip back into place. Keep on stirring well, because you don't want the mixture to scorch the bottom of your pan (you'll ruin your candy and have a huge mess to clean up, so you don't want that).

Remove from heat, and stir in the vanilla until combined. 

Let the mixture cool to room temperature, then using buttered or oiled hands, roll the mixture into balls. Roll in sprinkles (I kept mine on a shallow plate). Place on a tray or dish, and store in the fridge for an hour or so to "set". If they flatten out a little bit, roll them back into a circular form after they have chilled for a bit so that they will have the shape you desire. Keep them at either cool room temperature, or in the fridge if it is hot/humid where you are. 

Oh, and P.S., if you get tired of rolling the balls, you can just store the candy mixture in a jar as a sticky-sweet spread for toast or to enjoy by the spoonful. 

Enjoy! 

Freaking Easy Chocolate Bourbon Truffles

The other day, I received a big ol' bottle of bourbon in the mail. And it was WORK RELATED. It helped me make this happen (please don't judge my messy chocolatey hand):

Thanks, Four Roses!

After a glug or ten of "work", I decided to make some truffles. That last sentence was a joke, fyi. But honestly, these truffles are so easy to make that you could have a shot or two or ten and they would still come out fine. I'm also not a doctor or a qualified health provider, fyi. 

Chocolate bourbon truffles. Chocolate combined with butter and salt, and livened up with bourbon. They are surprisingly refined, and pleasingly (but not overwhelmingly) boozy. I used a very dark chocolate (85% cacao!) for a finished result that is for grown-ups and true chocolate lovers ONLY. 

Freaking Easy Chocolate Bourbon Truffles

Makes 20-30 depending on size 

Printable version here

  • 6 ounces Extra dark chocolate, coarsely chopped (I used 85% cacao) 
  • 1 stick unsalted butter 
  • pinch of salt 
  • 2 tablespoons bourbon
  • confectioners' sugar or cocoa powder, for coating  

In a medium saucepan, melt the butter and chocolate over medium-low heat, stirring frequently to discourage scorching.

Remove from heat, and stir in the salt and bourbon. Glug glug.

Stir to combine, and then transfer to a heatproof bowl. Let the mixture cool until firm--several hours at cool room temperature or less time in the fridge. I wish this screen had smell-o-vision right now.

Spoon out the mixture, and roll portions of it into balls, about 1 inch in diameter. 

Roll the balls in cocoa powder or confectioners' sugar. 

Keep in the fridge or freezer until ready to serve; be sure to tell people that they are gluten-free, because they are (naturally!). Store leftovers in the fridge or freezer. 

What recipe will you make for the Kentucky Derby?