plum-almond tart

Plum-Almond Tart
Adapted from Bon Appetit, October 1998

Makes 1 9-inch tart or 8 4-inch mini-tartlets

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract

For filling
1/3 cup whole almonds (about 2 ounces)
1/3 cup sugar
1 large egg
3 tablespoons unsalted butter, room temperature
4 teaspoons framboise (raspberry liqueur) or brandy
12 ounces ripe red-skinned plums, pitted, cut into 3/4-inch-thick wedges
1/4 cup red currant jelly

Whipped cream (optional)

Make crust:
Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form.

Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.

Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.

Make filling:
Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Pour filling into crust. Arrange plums atop filling. Bake until plums are tender and filling is golden and set, about 50 minutes.

Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Brush jelly mixture over plums.

black-bottom cupcakes

Yield: 12 full-size or approximately 30 mini cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Two notes:
* If you choose to go mini for these, keep the filling at a tablespoon or less, lest you run out, as, ahem, someone else may have.
** Though I’ve only made this recipe one, and therefore don’t think you should take my input as absolute authority, I’ve got to advise against actually letting these guys fill up. Not an issue if you’re going full-size, but if you go mini, aim for 90 percent full.

pineapple upside-down cake

The original recipe for this cake had three teaspoons of cardamom in it, alternately loved and loathed by recipe reviewers. Having no interest in a chai-flavored cake — or chai-flavored anything, ever –I took it out and was left with the most flawless and easy go-to upside down cake, something I look forward to making every summer.

Topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar

Batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum for sprinkling over cake

Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan in the pictures above.)

Preheat oven to 350°F.

Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

Serve cake just warm or at room temperature.

margarita cookies

Makes about 50 cookies

2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
2/3 cup (70 grams) confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
2 teaspoons tequila
Grated zest of 2 limes
Grate zest of half an orange
2 cups (280 grams) all-purpose flour

Coating:
Approximately 1/2 cup clear sanding or other coarse sugar
2 teaspoons flaky Maldon sea salt*

1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s ok–just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

4. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt well and spread the mixture out on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. [Deb note: To get the sugar/salt mixture to stick better, I moved the log over to a piece of plastic wrap, and in the sort of technique you'd see a sushi chef use to shape a roll, use the plastic to press the sugar in by wrapping it tightly.] (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.

5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It’s fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.

Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.

* Updated to add that if you should choose to use regular table salt and not Maldon, use less! Much less. Probably half or less. Because Maldon has such volume, the equivalent amount of a finer salt would be much more pungent. Better on the safe side than sorry, right?

arborio rice pudding

1/2 cup Arborio rice
4 cups milk
1/4 cup sugar
1/2 vanilla bean, split
3/4 teaspoon almond extract or 1 bay leaf
1/2 pint raspberries, other berries or dried fruit (optional)

In a large saucepan, place all the ingredients, except the almond extract and raspberries. Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30 to 40 minutes. Taste the rice to check for doneness. The rice should be very soft and plump.

Take the pudding off the heat and stir in the extract. Pour into dessert bowls and stir in some fresh raspberries, or other dried or fresh fruit. Serve immediately.

rich buttermilk waffles

Serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

parmesan black pepper biscotti

Makes 5 to 6 dozen biscotti.

1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk

Special equipment: an electric coffee/spice grinder

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Pulse peppercorns in grinder until coarsely ground.

Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.

Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.

Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.

Reduce oven temperature to 300°F.

Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

winter panzanella

For the croutons:
1/4 cup unsalted butter
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh thyme
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper

For the salad:
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar
Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
1/2 cup fresh Italian parsley leaves

Preheat oven to 400°F.

Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.

In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.

german pancakes

Yield 2 9-inch pancakes.

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.

Brie and Caramelized Mushroom Mini Tarts

Brie and Caramelized Mushroom Mini Tarts:
Recipe and photos by For the Love of Cooking.net

1 tbsp olive oil
6 oz button mushrooms, chopped into small pieces
6 oz cremini mushrooms, chopped into small pieces
3-4 cloves of garlic
Sea salt and freshly cracked pepper, to taste
Double creme brie cheese
15 mini phyllo cups
Fresh parsley, choppedPreheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium high heat. Add the chopped mushrooms to the hot oil and cook, without stirring, for 2-3 minutes. Toss the mushrooms with a spatula and season with sea salt and freshly cracked pepper; cook for an additional 2 minutes then add the minced garlic and a bit of freshly chopped parsley. Cook, stirring continuously for 1 minute then remove from the heat.
Place a big chunk of brie cheese in each phyllo cup then top with a spoonful of the mushrooms. Bake in the oven for 4-5 minutes or until the cheese is oozing and the phyllo cups are golden brown. Serve immediately. Enjoy.

Bacon, Egg, and Toast Cups

Bacon, Egg, and Toast Cups:
Adapted by For the Love of Cooking.net
Original recipe by Martha Stewart

Cooking spray
1 egg
1 piece of whole wheat bread
1 piece of lean bacon
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat the Pyrex custard cup with cooking spray.
Cook the bacon in a skillet over medium heat for a minute on each side to get rid of some of the grease.
Take a rolling pin and roll out the piece of bread until thin. Turn the Pyrex custard cup over and use it to cut the crust away from the bread. Slice the bread round in half then press the halves into the cup overlapping the pieces. Use extra bread to patch any holes.
Place the bacon slice in the cup then crack an egg over the bacon. Season with sea salt and freshly cracked pepper, to taste.
Place on a baking tray and bake in the oven for 15-20 minutes or until the whites are cooked but the yolk is still soft. Remove from the oven, run a knife around the edges of the toast and serve immediately. Enjoy.

Flaky Buttermilk and Chive Biscuits

Flaky Buttermilk and Chive Biscuits:
Recipe and photos by For the Love of Cooking.net
Original recipe by Myrecipes and Cooking Light ~ 2008

2 1/4 cups of flour
2 1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter
3/4 cup of low fat buttermilk
2 tbsp honey
2 tbsp fresh chives, chopped
Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.


Combine the flour, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk, honey, and chives then whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.
Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle.
Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.
Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.

Lemon Loaf

1 1/2c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1c. sugar
2 Tbsp. butter, soft
1 tsp. vanilla extract
1 tsp. lemon extract
2 tsp. lemon zest (2 medium lemons) **optional**
1/3c. lemon juice
1/2c. vegetable oil
Icing: 1c. powdered sugar, 2Tbsp. whole milk, 1/2tsp. lemon extract.

1. Preheat oven to 350 degrees. Combine flour, baking soda, baking powder and salt. Beat the sugar and butter together. Add eggs one at a time. Beat in the extracts, zest (optional) and juice
2. Add wet ingredients to dry ingredients and blend. Add oil.
3. Pour into greased/floured 9×5 loaf pan. Bake 35 minutes.
4. The icing: simply mix the ingredients together and pour onto cooled loaf. For thicker icing like the original Starbucks version, begin with 1 Tb. of milk and mix and add more to get the consistency you like.

Mint brownies

Ingredients:
3/4 cup dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/3 cups flour
1 bag Andes mint baking chips (about 2 cups)

Directions:
Preheat your oven to 350ºF and butter a 9x13" glass baking dish.
In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth.
Stir in the boiling water until the mixture is smooth and thick. Then stir in the sugar and eggs with the remaining 1/3 cup melted butter, the vanilla and the salt.
Place the Andes mint chips in a small bowl and stir combine with the flour, tossing to coat well. Stir the flour-coated candy into the batter and spread the mixture into your prepared baking dish.
Bake for 35-40 minutes, or until the edges start to pull away from the pan. (Better to under-bake than to over-bake these!!) Cool completely in the pan, and cut into squares. If you're not going to eat them out of the pan with a fork, that is! :o)

French silk Samoas

Ingredients:
2 cups sweetened flaked coconut
1/4 cup butter, melted & cooled
1 cup butter, softened
1 cup sugar
3 oz (3 squares) unsweetened chocolate, melted
1 teaspoon pure vanilla extract
4 large eggs
1 1/2 cups heavy cream
1/4 cup powdered sugar
store-bought dulce de leche or caramel sauce

Directions:
Preheat the oven to 300ºF. In a medium bowl, stir together the coconut and butter. Press onto the bottom and up the sides of a 9" pie plate. Bake for 10-15 minutes, until golden brown. Cool completely on a wire rack.
In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Beat in the melted chocolate and vanilla until combined.
Add in 2 of the eggs and beat on HIGH speed for exactly 5 minutes. Add in the other 2 eggs and beat for an additional 5 minutes exactly.
Spoon this mixture into the cooled crust and place in the fridge to chill and set for at least 4 hours, or cover with wrap and set for up to 2 days.
Combine the heavy cream and powdered sugar and beat on high until light and fluffy. Pile the whipped cream onto the chilled pie, cut, and serve topped with caramel sauce!

Amaretto-spiked blueberry crumb bars

Ingredients:
5 cups fresh blueberries
3 tablespoons Amaretto
1 cup sugar, divided (1/2 cup + 1/2 cup)
4 teaspoons cornstarch
1/2 cup firmly packed brown sugar
3 cups flour
1 teaspoon baking powder
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup cold butter, diced
1 large egg, lightly beaten

Directions:
Preheat the oven to 375ºF. Butter a 9x13" baking dish.

In a medium bowl, combine the blueberries, Amaretto, 1/2 cup of the sugar & cornstarch. Stir together and set aside.
In another bowl, combine the remaining 1/2 cup sugar, the brown sugar, flour, baking powder, cardamom, nutmeg and the salt... stirring well to combine.
Using a pastry cutter, or your fingers, cut in the diced butter until coarse crumbs are formed. Stir in the egg until combined and moistened.
Press about 1/2 of the crumb mixture onto the bottom of the baking dish and press down lightly to form a crust. Spread the blueberry mixture over the top.
Take the remaining crumb mixture and sprinkle it over the top of the blueberry mixture. Bake for 40-50 minutes, or until the top is light golden brown.

Fudgy chocolate chip cookie dough brownies

Ingredients:

for the brownies:
2 oz unsweetened chocolate, melted
1/2 teaspoon baking soda
1/4 cup butter, melted
1/4 cup very hot coffee
1 cup sugar
1 large egg
2/3 cup flour
1 teaspoon pure vanilla extract
pinch of salt
1 cup semi-sweet chocolate chips (dusted with 1 teaspoon flour)

for the cookie dough:

3/4 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups flour
1 1/2 cups chocolate chips

Directions:
for the brownies

Preheat the oven to 350ºF. Line an 8" square baking dish with foil and generously butter or spray the foil.
In a large bowl, whisk together the melted chocolate and baking soda. Whisk in about half of the melted butter until smooth. Then whisk in the hot coffee until thick and smooth.
Whisk in the sugar, egg, and remaining butter until smooth. Stir in the flour, vanilla and salt until combined. Gently fold in the flour-dusted chocolate chips.
Spread the batter into the prepared pan and bake for 25-30 minutes, until the brownies are just set. Let cool completely on a wire rack.

for the cookie dough:

In a large mixing bowl, cream together the butter and sugars until smooth. Beat in the milk and vanilla until smooth. Mix in the flour until just combined and gently stir in the chocolate chips.
Spread the cookie dough over the completely cooled brownies in the pan, smoothing the top. Place in the fridge to chill for at least 1 hour, or until the cookie dough is firm.
Remove the brownies from the pan by lifting the foil and cut into small bars to serve. Store in tupperware in the fridge or freeze!

optional glaze:

Melt 1/2 cup chocolate chips in the microwave. Place into a ziploc bag and snip off the corner. Drizzle over the cooled brownies, or spread on the tops.

Mini Berries 'n' Cream Tarts

Mini Berries 'n' Cream Tarts
30 mini pre-baked phyllo shells
1/3 package lowfat cream cheese (1/3 cup), softened
2 tablespoons lemon curd
2 tablespoons powdered sugar, plus extra for dusting
1/2 cup heavy whipping cream
fresh assorted berries

Thaw the phyllo shells, about 30 minutes. Using an electric hand mixer, beat the cream cheese, lemon curd and powdered sugar until smooth, about 2 minutes. Add the whipping cream and beat for 2-3 more minutes, until soft peaks form.
Pipe about one tablespoon of filling into each shell; top with berries and sprinkle with powdered sugar. Chill for an hour before serving to firm the filling up a little.

Pie peach

1 recipe for a standard-sized single-crust all-butter pie crust (recipe below - use 1/2 of below recipe)
2 tablespoons flour
2 cans (14.5 ounces each) sliced peaches (in water or light syrup), drained well, or 3-4 ripe fresh peaches, sliced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
2 tablespoons bourbon
1 tablespoon cornstarch
1 egg white
1 tablespoon coarse turbinado sugar
4 ounces mascarpone cheese
1/4 cup honey

Preheat the oven to 350 F. Roll out the prepared pie dough into a circle about 12 inches in diameter. Place on a Silpat baking mat on a baking sheet. Sprinkle the dough with the 2 tablespoons flour and set aside.
Place the drained peach slices in a bowl. In a separate bowl, whisk together the brown sugar, cinnamon, nutmeg, lemon juice, bourbon and cornstarch. Pour over the peaches and toss to coat. Arrange the peach slices on the pie dough, leaving a 2-inch border all around.
Fold the edges of the dough up, overlapping every two inches, and pressing the edges gently together. Don't worry about sealing the folded edges too carefully yet. Using a pastry brush, brush the egg white all around the edges of the galette, making sure to get it under the folds, too. This will help to seal the folded edges. Sprinkle with the turbinado sugar. Pour the remaining liquid from the bowl the peaches were in over the peaches.
Bake for 40-45 minutes, until golden brown. Cool for one hour before slicing, to allow the juices to thicken.
Serve each slice with a dollop of mascarpone cheese and a drizzle of honey on top.
Yields 6-8 slices.
Tip: Because this galette is so juicy from the peaches, it's best served the day it's made, as the crust will absorb too much of the juice and become soggy if left to sit until the next day.
All-Butter Pie Crust
printable recipe
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) very cold unsalted butter, cut into small pieces
4-6 tablespoons ice water

Whisk together the flour, sugar and salt, and place in your food processor. Scatter the cold butter over the flour, and pulse the food processor a few times until mixture is crumbly, with some pieces of butter the size of peas. Don't over process the mixture. When the dough bakes, the water will evaporate from the butter, creating little steam pockets in the crust, which is what gives it a nice flaky texture.
Sprinkle 3 tablespoons of ice water over the mixture and pulse a few times. Add more water, a little at a time, until the dough starts to pull together. Stop, turn the mixture out onto a work surface, and gather it all together. It should be pretty thick and a little sticky.
Divide into 2 equal balls (for 2 standard pie crusts) or 4 equal balls (for 4 mini pie crusts). Flatten the balls into a round disk with your hands, then wrap each tightly in plastic wrap. Refrigerate until ready to use. If you don't use the dough within a few days, store in the freezer.

Pie for Halloween.

Chocolate Caramel Cream Pie with a Chocolate Spider Web Drizzle
Crust

· 2 ½ cups finely crushed graham cracker crumbs (2 “sleeves” of graham crackers)
· 1 teaspoon salt
· ½ cup (1 stick) unsalted butter, melted

Chocolate Caramel Layer

· 2 cans sweetened condensed milk
· 4 ounces bittersweet chocolate, chopped (70% cacao)
· 1 bag (8 ounces) Heath toffee bits

Whipped Cream Cheese Layer

· 1 cup whipping cream
· 8 ounces cream cheese, softened
· ¼ cup powdered sugar
· 1 teaspoon vanilla bean paste

Chocolate Spider Web Drizzle

· ½ ounce semi-sweet chocolate (62% cacao)
· 1 teaspoon unsalted butter

Step 1: Crust

Preheat the oven to 350 F. Spray a 10-inch spring form pan with non-stick spray.
In a bowl, combine the graham cracker crumbs and salt. Pour the melted butter over the crumbs and toss with a fork to moisten. Press the crumbs firmly against the bottom and up the sides of the pan; the crumbs should come two inches up the sides.
Bake for 10 minutes, just until golden brown. Set crust aside to cool and raise the temperature of the oven to 425.

Step 2: Chocolate Caramel

Pour the sweetened condensed milk into a 9x13 baking dish. Cover with foil. Set the dish inside a larger pan, such as a roasting pan. Fill the roasting pan with water so that the water comes halfway up the sides. Place in the oven and cook for two hours, stirring 2 or 3 times, until the milk has caramelized, appearing thickened and tan-colored. Refill the water as needed.
While the milk is cooking, chop the 4 ounces of bittersweet chocolate, place in a large bowl and set aside.
When caramel is ready, remove the pans from the oven. Stir the caramel to remove any lumps and pour the hot caramel over the chopped chocolate. With a silicone spatula, stir until completely smooth. Mixture will be very thick.
Sprinkle half of the heath bits on the bottom of the cooled crust. Immediately pour the chocolate caramel mixture over the heath bits and smooth out the surface. Sprinkle with the remaining heath bits. Place the pan in the refrigerator to cool while you prepare the cream cheese layer.

Step 3: Whipped Cream Cheese

With an electric mixer, beat the whipping cream for about 5 minutes on medium speed, until soft peaks form. Set aside.
In a separate bowl, beat the cream cheese, powdered sugar and vanilla bean paste on high speed for two minutes until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, one half cup at a time, until fully incorporated. Spread the cream on top of the chocolate caramel layer and use a spatula to spread out the top as smooth as possible. Set back in the refrigerator while you prepare the chocolate drizzle.

Step 4: Chocolate Spider Web

Place the ½ ounce of semi-sweet chocolate and 1 teaspoon butter in a small, microwaveable bowl. Melt the chocolate and butter at high speed in 15 second bursts, stirring every 15 seconds, until smooth. Pour into a zip-lock bag and set aside to cool for five minutes.
Remove the pie from the refrigerator. Snip a small piece off the corner of the zip lock bag. Starting at the center of the pie, pipe the chocolate in a spiral pattern, with about 1 ½ inches between each line, until you’ve reached the edge of the pie. Gently drag the tip of a knife through the chocolate from the center to the edge, all around the pie, to create a spider web pattern. Cover the pie with plastic wrap and refrigerate for 4 hours, or overnight.
Before serving, let the pie sit at room temperature for five minutes, then run a sharp knife around the side, between the pan and the crust. Carefully remove the sides of the pan and set the pie, still on its base, on a serving plate to slice and serve.
For a fun Halloween touch, place a few fake spiders on top of the pie or on each slice.

HOMEMADE POP TARTS

Pop tart pastry Ingredients (modified from Deb from the Smitten Kitchen)

4 cups flour
2 tablespoons sugar
2 teaspoons salt
4 sticks unsalted butter
2 eggs
1/4 cup milk
1 egg for an egg wash

Fillings (see jam recipe above) or you can mix 3/4 cup brown sugar with 2 teaspoons cinnamon and 1 1/2 tablespoons flour for a delicious, gooey cinnamon and brown sugar filling.
Instructions

1. Using a food processor mix the flour, sugar and salt together. Add the butter, sliced into tablespoon amounts, and pulse until you get pea sized butter bits, or until you can squeeze the mixture together to form a solid shape that stays together.
2. Move the mixture into a large mixing bowl (or bowl of a heavy duty stand mixer) and add the egg and milk. Mix until blended and knead if necessary
3. Divide into four equal sized rectangles. Wrap in plastic and refrigerate for 30 minutes or up to two days. You can use this time to prepare the fillings.
Note – This recipe will make 18 pop tarts (two rectangles provide the top and bottom for nine tarts). If you want to make the others later you can refrigerate the dough for a couple days or you can freeze it for up to a month.
4. Set dough out 15 minutes before rolling; roll out the first block of dough to about 9 x 12″; the dough will be roughly 1/8th inch thick.
5. Whisk the egg in a bowl to make an egg wash. Brush egg over the entire pastry. This is your bottom layer and the egg wash will act as a glue.
6. Divide the dough into thirds both height-wise and lengthwise so that you have nine 3 x 4″ pastries.
7. Place the pastries on a baking sheet lined with parchment paper.
8. Using about 2 tablespoons of which ever mixture you choose, place in the center of each tart, leaving about 1/2 inch all around. If using jam you’ll want to make sure your jam set very well and is very gelly, otherwise it will just run off all over the pastry and pan.




9. Roll out the second dough block. Don’t egg wash this one. Cut into thirds again so you have 9 more pastries (the top of each pop tart).
10. Place the pastry on top of those on the baking pan and press firmly around the edges to create a seal.
11. Using a fork, tooth pick, or skewer make ridges along the outside of the tart (on the half inch area you firmly pressed to seal to two tarts). Then prick a few holes in the top of each pastry.
12. Refrigerate for 30 minutes. If you are going to make the other nine pop tarts then you can go ahead and repeat the above steps.
13. Bake at 350F for 20-25 minutes until the tart is just golden and firm around the edges. Cool on the pan on cooling racks.
Like I said above, I’ve make blackberry, strawberry, and cinnamon and brown sugar and each has been delicious (my favorite is a tie between blackberry and the cinnamon sugar one). I’m going to also try blueberry soon so I will let you know how those turn out!
Also, these will last you about a week at room temperature (keep them in an airtight container)… and by will last I mean could potentially last if it wasn’t impossible not to eat all of them in a couple sittings.

ROASTED ALMOND CHOCOLATE TART

Ingredients

1 Chocolate Short Dough Recipe – for the tart shell

Tart Filling

2 ounces 100% cocoa chocolate bar
6 ounces dark sweet chocolate (60% or 70% cocoa)
Orange Zest from 1 orange
4 ounces unsalted butter (1 stick)
6 ounces roasted almonds*
4 ounces sugar
3 egg yolks
2 tablespoons amaretto liqueur
3 egg whites
1/2 teaspoon salt
2 ounces apricot jam
Ganache Topping

6 ounces dark sweet chocolate (60% or 70% cocoa)
1/2 cup cream
1 egg yolk
1/2 teaspoon amaretto
1 Tablespoon sugar
Whipped Cream
1 cup cream
2 Tablespoon sugar

Step One: Preheat the oven to 350F. Roll out the dough to fit a 11 inch tart pan. You can also make 6 small tartlets with this recipe. Reserve the pans in the refrigerator.
Step Two: Place the chocolate for the filling, butter and orange zest into a bowl placed over a pot with simmering water. Melt and stir until combined. Remove from the pot and set the bowl aside.
Step Three: Place four ounces of the almond in a food process with 2 ounces of sugar. Process until it looks almost like flour. Don’t process too long or it will become oily.
Step Four: Whip the egg yolks and add the liqueur. In a separate bowl whipp the egg whites and salt until foamy. Gradually add the remaining 2 ounces sugar and whip to soft peaks.
Step Five: Combine the almond mixture with the chocolate. Stir in the egg yolks.
Step Six: Fold in the egg whites into the chocolate mixture.
Step Seven: Heat the apricot jam just to a boil. Brush the jam over the tart shell.
Step Eight: Pour in the chocolate filling into the tart pan. Bake for 30 to 35 minutes. Let the tarts cool.
Step Nine: Meanwhile, prepare the ganache: whip the egg yolk, liqueur and sugar together. Pour the cream into a pot and add the chocolate; melt until smooth. Stir the chocolate mixture into the egg yolk, sugar mixture.
Step Ten: Pour the ganache over the baked tart. While still warm, sprinkle the remaining roasted almonds over the top.
Step Eleven: Whip together the cream and sugar to stiff peaks for the whipped cream to serve with the tart.
Add the whipped cream to slices of the tart to add a little creaminess and sweetness. Avoid adding the whipped cream to the tart itself as it will not keep as well.

STRAWBERRY BASIL ÉCLAIRS

Strawberry Basil ÉclairStrawberry Maceration Ingredients 1 lb strawberries, hulled & chopped finely 2 tablespoons sugar Zest from 1 lemon 1 tablespoon basil leaves, chiffonade Quick Bavarian Cream Ingredients 1 pint whole milk 1 ounce corn starch 4 ounces granulated sugar 1/4 teaspoon salt 2 eggs 2 ounces unsalted butter 1 teaspoon vanilla extract 1 cup heavy cream 1/2 teaspoon vanilla extract Pâte a Choux Ingredients 4.5 ounces bread flour 1 cup water 3 ounces unsalted butter 1/4 teaspoon salt 4 eggs Strawberry Maceration Instructions 1. Mix all the ingredients in a bowl and refrigerate at least one hour. Quick Bavarian Cream Instructions 1. Place the milk in a heavy-bottomed saucepan and bring to the scalding point. 2. In the meantime whisk together the cornstarch, sugar and salt together in a bowl. Add the eggs one at a time and mix until smooth. 3. Slowly pour 1/3 of the milk into the egg mixture to temper the eggs, stirring constantly. Pour the tempered mixture back into the remaining milk in the saucepan. 4. Stirring constantly with a whisk, bring the mixture to a boil. Boil for another 30 seconds and remove from the heat. 5. Add the butter and 1 teaspoon vanilla. Stir until it is combined and the butter is completely melted into the mixture. 6. Allow to cool completely. 7. Whip the cream and remaining vanilla to stiff peaks. 8. Fold the whipped cream into the cooled custard. 9. Set aside or refrigerate until ready to use. Pâte a Choux Instructions 1. Preheat the oven to 425F. 2. Sift the flour into a bowl and set aside. 3. Heat the water, butter and salt into a heavy bottomed pot/sauce pan to a full roiling boil. 4. Add the flour quickly while stirring with a heavy wooden spoon. Try not to add the flour all at once though. 5. Cook the mixture, stirring constantly, for 2 or 3 minutes over medium heat. The dough will pull away from the sides and form a ball. 6. Transfer the dough to a mixing bowl and allow it to cool slightly. 7. Once the dough has cooled add the eggs 2 at a time mixing at medium speed or until the eggs are mixed in completely. 8. The dough should be slightly shiny and still be able to hold a shape once all the eggs are mixed in. 9. Place the mixture into a large plastic bag or piping bag. If using a plastic bag, cut the corner of the bag off leaving a one inch hole. 10. Pipe the dough onto a baking sheet lined with baking paper. Each piped dough should be about 3 to 4 inches long and an inch wide. If there are little points sticking up or out, wet your fingers and press them down. 11. Bake immediately in the preheated oven at 425F for 12 minutes or until puffed up and beginning to brown. 12. Reduce the temperature to 375F and bake for another 20 minutes. Prop the door slightly open for 30 seconds after reducing the temperature to help the oven adjust. Do not open the door all the way. 13. Once finished, each éclair shell should be a golden brown and puffy. Cool on a cooling rack until the shells are cool to the touch. Assembly Instructions 1. Slice each choux shell in half so there is a top and bottom. 2. Add a layer of the quick bavarian cream. 3. Spoon some of the strawberry mixture ontop of the cream. 4. Place the choux shell on top. 5. Sprinkle everything with powdered sugar and serve immediately.



While there are a few steps involved this is a recipe I definitely suggest trying. If you want you could easily make and freeze the piped choux on day one, prepare and chill the bavarian cream on day two and then make the strawberry mixture and assembly the éclairs on day three if you want to keep your workload down each day. Otherwise you can get everything done in an hour or two. I made this while I watched Terminator 2.


Do you have a favorite éclair recipe? Have you used basil and strawberry together before in another recipe? I’d love to hear some other ideas!


Oh and did i mention in the time I wrote this post I had my second éclair. Enjoy!

THE FIVE CHOCOLATES CHOCOLATE CAKE

Chocolate Cake

Ingredients

1 pound (2 cups plus 2 1/2 tablespoons) sugar
3 ounces (1 cup) good unsweetened cocoa powder
6 ounces (1 1/4 cup) bread flour
7 ounces (1 1/2 cup plus 1 tablespoon) cake flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
5 eggs
1 1/2 cup buttermilk
1 cup sour cream
1 teaspoon vanilla
1/2 cup freshly brewed strong coffee
10 ounces (2 1/2 sticks) butter, melted

Instructions

1. Preheat an oven to 350°F. Line the bottom of two 9 inch cake pans with parchment paper then butter and flour both pans.
2. Sift the dry ingredients together (sugar, cocoa, flours, baking powder and soda, and salt) and mix. Set aside.
3. Beat the eggs for a minute. Add the buttermilk, sour cream and vanilla and mix until homogeneous.
4. Add the dry ingredients to the egg mixture and mix until combined and there are no lumps.
5. Add the melted butter and brewed coffee. Mix until fully blended in.
6. Pour the batter between the prepared pans. Bake in a preheated oven for 35 to 40 minutes, until a toothpick comes out with a few crumbs still attached (but not wet). Mine baked 37 minutes.
7. Remove from the oven and let cook in the pans. Remove from the pan and let cool completely before icing.
Since the dark chocolate and milk chocolate frosting and filling are made with the same base, I’ve prepare one recipe below for both so you can prepare both at the same time. If you just want one flavor you can skip the steps that call for separating the chocolate.
Dark Chocolate Filling and Milk Chocolate Frosting

Ingredients

4 ounces good milk chocolate, chopped
6 ounces good semi sweet chocolate, chopped (separated in half)
4 ounces good dark chocolate (60 or 70% cocoa), chopped
1 pound 4 ounces unsalted (5 sticks) butter
1 pound (4-5 cups) powdered sugar
2 teaspoons vanilla
1/4 cup cream
Instructions

1. Bring a small pot of water to a simmer. Place 4 ounces milk chocolate and 3 ounces semi sweet chocolate in a large glass or metal bowl. Place the 4 ounces dark chocolate and the remaining 3 ounces semi sweet chocolate in a separate large bowl.
2. Place one of the bowls over the pot of simmering water and stir the chocolate until it is melted and smooth. Remove the bowl from the heat and set aside.
3. Repeat step 2 with the other bowl of chocolate.
4. In a bowl of a stand mixer, or a separate bowl, beat the butter for 3 minutes until light and fluffy. Add the powdered sugar mix until incorporated and smooth. Add the cream and vanilla and mix until blended in.
5. Split the butter and sugar mixture amongst the two bowls of chocolate. Place 60% of the mixture in the milk chocolate bowl and the remaining 40% of the mixture in the dark chocolate bowl.
6. Keeping the two frostings separate, mix each until the chocolate and butter mixture are blended. Don’t over mix or whip–you want to avoid incorporating air. Add more powdered sugar and mix until blended if the frosting looks too thin. You can add a little cream if the frosting looks too thick.
7. Divide the dark chocolate filling into three equal portions and place between each layer of cake.
8. Use the milk chocolate frosting to frost the cake. Try doing a thin crumb layer of frosting first–use just enough to cover the cakethough you will see some cake poking through–refrigerate for 10 to 30 minutes to let this thin layer harden, then apply the rest of the icing. This will help keep crumbs from pulling up during the icing part.
The last step will be to prepare the ganache. I suggest putting the iced cake in the fridge while you prepare the ganache.
Super Dark Chocolate Ganache

Ingredients

1 cup heavy cream
2 ounces good 100% cocoa bar, chopped
4 ounces good dark chocolate (70% cocoa), chopped
3 ounces good semi dark chocolate (60% cocoa), chopped

Instructions

1. Place all the chopped chocolate in a metal or glass bowl. Set aside.
2. Bring the cream to a boil in a small sauce pan. Remove from the heat and let all the bubbles settle. Once the cream has cooled slightly, but is still steaming, pour it into the bowl with the chocolate.
3. Whisk the cream and chocolate mixture until completely smooth.
4. Let the ganache cool slightly before pouring over the cake. Starting at the center of the top of the cake add a little at a time and use a frosting spatula to control the flow of the ganache.
5. Refrigerate the cake for a while to let the ganache set.

CORN AND CHEESE CHOWDER

Ingredients
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups frozen corn
1/4 cup flour
3 cups vegetable or chicken broth
2 cups milk (or half and half)
1 cup Monterrey Jack cheese, grated
1 cup Pepper Jack cheese, grated
1/3 cup green onions, sliced
Salt and pepper

Directions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a few minutes until slightly translucent. Add the bell peppers and cook for 2-3 minutes. Stir in the frozen corn and cook for a minute.
Sprinkle flour over the top of the vegetables and stir to combine. Slowly pour in broth and stir to combine. Allow to cook and thicken for about 4 minutes. Reduce the head to medium and stir in the milk. Cover and simmer for about 15 minutes.
Add the cheeses and green onions, stirring until the cheese is melted. Salt and pepper to taste.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

Chocolate Swiss Meringue Buttercream

Ingredients
2 tbl. unsweetened cocoa powder
1 1/2 cups chocolate chips
3 large egg whites
3/4 cup sugar
1 cup unsalted butter, at room temp and cut into tablespoon-sized pieces
1/4 tsp. salt

Directions

Melt the chocolate chips over a double boiler. Stir in the cocoa powder and set aside to cool.
In a double boiler, whisk the egg whites and sugar together. Heat, whisking constantly, until the mixture reaches 160 degrees. Remove from heat and use an electric mixer to beat the eggs until they are fluffy and hold stiff peaks, about 6 minutes.
On a medium-low speed, add the salt and butter a few pieces at a time. Once all the butter is added, turn the mixer on high and beat until smooth and creamy. Add the chocolate mixture and mix until combined.

So moist cocoa Brownies

Cocoa Brownies

10 tablespoons (141 grams) unsalted butter
1 1/4 cups (280 grams) sugar
 I used 200 grams
3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup (66 grams) all-purpose flour I used whole wheat spelt flour
2/3 cup walnut or pecan pieces I used hazelnuts, toasted

Preheat oven to 165°C (325°F). Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.

Chocolate ganache (or sauce)

1dl double creme
100 grams chocolate
4 dkg butter

Bring the creme to a boil and remove it from the heat and place the chopped chocolate in it. Stir it until it comes together and then add the butter. Keep stirring and put it in the fridge to cool down.

Spaghetti al Limone

Spaghetti al Limone

for 6 persons

1 package Spaghetti
1,5 lemons
0,5 liter double cream
4 cloves garlic
salt, pepper
basil
1 package Parmesan cheese

Bring water to a boil and add the spaghetti. Cook until al dente or a little more if you like it softer. While the pasta is cooking, heat olive oil and add the chopped garlics with the lemon zest. Fry it for a minute and add cream, salt and pepper. Bring it to a boil then add lemon juice. Add around a little less than a cup of pasta water. Continue cooking, when the spaghetti is ready add it to the lemony cream. Drizzle the parmesan on it, stir it and add basil. You can add some chili flakes if you want it spicy. Serve warm with a salad.

Italian Rice Cake

Italian Rice Cake

adapted from Lucullian delights

for a 26 cm cake pan
for the shortcrust pastry
300 gram flour - I used cake flour
150 gram sugar
150 gram softened butter - diced
1 egg
1 teaspoon baking powder
zest of 1 orange
1 pinch salt

for the rice pudding

300 gram rice - use risotto rice
1 liter milk - I needed 2 more deciliter
1 tablespoon liquor - I kinda forgot about this step
zest of 1 lemon
2 eggs
6 tablespoons sugar - I added only 4 tsp.

To make the crust measure the flour. Make a well in the middle and add sugar, salt, baking powder, orange zest and the diced butter. Rub all the ingredients together, it will be a crumble. Beat the egg separately and then add it to the crumble. Rub it until it becomes a dough. Wrap it in plastic and let it chill in the fridge for at least 30 minutes.
Now here comes the rice pudding part. Pour 1 liter milk in a big pot and bring to a simmer with the lemon zest. When the milk is simmering, add rice and cook it until it is the consistency of a rice pudding. Around 30-40 minutes. Depending on the rice. Remove from the heat and add 3 tablespoons of sugar. Let the pudding cool down completely.
When the rice is cold, add 2 egg yolks and 3 tablespoons sugar and a spoon of liquor. Beat the egg whites and fold it to the rice gently.
Roll the pastry out and line the bottom and sides of the cake pan. Pour in the rice mixture. Bake for 35-40 minutes on 170C. When it cooled down, add either a powdered sugar coat or add some preserve, as I did.

Perfect Brownie

Prep time: 5 minutesCook time: 20-25 minutes

Ingredients
1/2 cup vegetable oil
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1/4 teaspoon baking powder
1 teaspoon vanilla extract (homemade is always best!)
2 eggs
1/2 cup all purpose flour
1/4 teaspoon salt 

Cooking Directions
Preheat oven to 350 degrees F. Grease a 8×8 inch baking dish with spray oil. You can also double the recipe to use a 13×9 inch baking dish!
Mix together the oil, sugar, and vanilla. Whisk in eggs. In a separate bowl, combine flour, cocoa, baking powder, and salt. Stir the dry mixture into the egg mixture until well blended. Spread the batter evenly into the greased baking dish.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.