Petite Vanilla Scones (Starbucks copy)

For the scone:
2 cups all-purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold unsalted butter, diced
1 small box (3.4 oz) instant vanilla pudding mix
1 vanilla bean, scraped (or 1 Tbsp vanilla extract)
1 large egg
1/2 cup plus 1 Tbsp heavy cream

For frosting:
2 Tbsp butter, softened
1 cup powdered sugar
1 Tbsp vanilla extract
2-3 Tbsp heavy cream

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.

Stir in pudding mix, Make a well in the center of the mixture and add vanilla, egg, and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.

Turn out dough onto lightly floured surface.  Form into two small rounds. Cut each round into 8 triangles and place on prepared baking sheet. Brush each triangle with a little of the remaining 1 Tbsp cream. Bake for 8 - 10 minutes until just golden. Cool before frosting.

To make the frosting: Beat butter and sugar with a hand mixer until crumbly. Beat in vanilla and 2 Tbsp cream.  Add more cream as needed for desired consistency. Frost cooled scones with a knife.  Let frosting harden, then serve.

Paradise Bakery Sugar Cookies

If you haven't been to Paradise Bakery when in the West, you are missing out!  I get one of these sugar cookies every time I get the chance.  I made these today and decided to add them here, since they are one of my favorites.  Typing this made me realize that I accidentally doubled the salt in today's batch.  I actually noticed they tasted 'salty,' but not so bad as to ruin them.  3 dozen 'salty' frozen dough balls now in the freezer for quick baking.  Oops!

This recipe was printed in the Arizona Republic on July 31, 2001.

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 tsp salt
sugar, for decorating

Directions:
1) Preheat oven to 375*.
2) In a medium bowl, cream together the sugars and shortening using an electric mixer.
3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4) Increase speed to Medium and mix for 3 minutes.
5) Slowly add vanilla and beaten egg while mixing.
6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixtures to the mixing bowl, mixing on slow speed just until blended. Do not over mix.
7) Scoop with a cookie scooper, roll into balls, then roll in sugar.
8) Place directly on cookie sheet.  Flatten slightly with palm of hand.
9) Bake at 375* 8-9 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, edges do not brown.

Apple Blackberry Mini Pies

 1 box Puff Pastry

Filling:
2 granny smith apples (peeled, diced)
1 handful blackberries
3/4 cups sugar
2 Tbsp cornstarch
1/4 tsp cinnamon
scant 1/4 tsp nutmeg
1 egg white (beaten)
1-2 Tbsp course sugar

On a lightly floured surface, cut one sheet of puff pasty into 6 rectangles. Roll lightly to make the rectangles slightly larger.
Place on parchment lined cookie sheet (one with edges to catch the juice while baking).
Pile filling into center of each.
Cut second sheet of puff pastry into 6 rectangles, roll lightly, and slice vents using a pizza cutter.
Press edges closed with a fork.
Brush with egg white and sprinkle with course sugar.
Bake at 400 for 20-25 minutes or until puffed and golden brown. Cool on wire rack. Makes 6.

3 Secret Banana Bread

This started out as BHG red-and-white-cookbook-banana-bread.  Over time, I have finally figured out the tweaks that make it awesome.  Awesome = the way I like it.  To achieve awesome there are 3 things I changed.

1) Instead of 5 bananas, use 6.
2) Instead of oil or butter, use Crisco...it creates a crispy, golden crust.
3) Always bake in smaller pans [2 small loaves (7.5" x 3.5") or 3 mini loaves (5" x 2.5")]

So, here's my amended recipe:

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt

Combine dry ingredients in a medium size bowl and create a valley in the middle.

In another bowl, combine the following (in this order):

2 beaten eggs
6 ripe bananas (I mash them with a fork into the eggs)
1/2 cup Crisco (I use the pre-measured baking sticks; also mashed with a fork, leaving small lumps of Crisco and banana)
1 cup granulated sugar

Optional: 1 cup chocolate chips and/or 1 cup nuts

Pour the banana mixture into the valley in the flour bowl.  Stir with a fork just until moist.  Will be lumpy.

Pour into greased pans (I used olive oil spray).  Bake at 350 for 45 minutes.  I lay a sheet of tinfoil over the top for the last 5 minutes, to keep the top from getting too dark.

Remove from pans and cool on wire rack.

The BEST Gingersnap Cookies in the World

I've died and gone to heaven.  These are SOOOOO good.

GINGERSNAP COOKIES
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (by syrup in Walmart)
2 cups sifted flour
1/4 tsp salt
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp ground cloves

Combine shortening, sugar, and egg and beat until fluffy. Add molasses and beat well. Add dry sifted ingredients and mix well. Shape dough into balls and roll in granulated sugar. Bake at 350 for 10-11 minutes.  I liked to leave them in balls to bake, then slightly smash them down when they come out of the oven.  They are prettier than pre-smashing, which turn out really flat and less chewy.

PUMPKIN DIP
4 oz soft cream cheese
1/4-1/2 cup pumpkin pie filling (not pumpkin--I just added 1/4 tsp cinnamon and 1/8 tsp ginger to 1/2 cup of pumpkin, because that's what I had on hand)
2 cups powdered sugar

Beat well and chill until thickens.

Chocolate Creme Brûlée

I found a recipe for Creme Brûlée that called for white chocolate, which I find to be rather sweet.  So, I decided to live on the edge and go for semi-sweet/dark.  If you like your chocolate sweet, stick with the semi-sweet chips.  I did half semi-sweet chips and half 72% cacao bar, which I cut into little pieces.

Creme Brûlée is actually pretty easy to make and is a fantastic "make the night before" dessert.

Ingredients:

4 egg yolks (room temperature)
1/3 cup granulated sugar
2 cups heavy whipping cream (I'm sure Half & Half would work)
4 oz chocolate chips or chocolate bar cut into small pieces
1/2 tsp vanilla
2 Tbsp course sugar
fresh berries (optional)

Whisk together egg yolks and sugar in a medium bowl.
Bring cream to a simmer over med-high heat.
Remove from heat and stir in chocolate until melted.
Add a few tablespoons of the cream to the egg mixture, while stirring.
Then add the entire cream mixture to the egg mixture, stirring until combined.
Add vanilla.
Pour into 6 ramekins that have been placed in a 13x9 casserole dish.  Add water to the casserole dish to create a water bath.  I filled until the water was 1/2 way up the sides of the ramekins.
Bake at 300 for 45 minutes until set.
Chill overnight (or several hours).
Sprinkle course sugar over each ramekin and fire with a small kitchen torch.
If you don't have a torch, you can broil for 3-4 minutes until the sugar carmelizes/browns.
Re-chill for at least 10 minutes before serving.
This was amazing with fresh raspberries and strawberries.

My Twist On Lime Cheesecake Bars

Here's my twist on lime cheesecake bars. This is the cheesecake recipe I use for my NY cheesecake, but only half the volume. Swap out the cookie crust for graham cracker; add homemade lime curd; voila. SO yummy.

*Make the graham cracker crust first, so it can cool while you're making the curd and filling.*


CRUST:

2 cups graham cracker crumbs (2 sleeves)
1/2 cup butter, melted

Preheat oven to 350.
Completely crush graham crackers.
Combine with melted butter.
Line a 9x13 pan with parchment paper and firmly press graham mixture.
Bake at 350 for 5 minutes.
Allow to cool while making curd and cheesecake filling.

LIME CURD:

Zest of 3 limes (finely grated or put in blender with juice)
1 cup lime juice (6 small limes)
3 eggs + 2 egg yolks
1 1/2 cups sugar
1/2 cup butter, melted
a few drops of green food coloring (optional)

Cream ingredients together with whisk.
Microwave 4 minutes in 1 minute intervals, stirring each time.
Done when it coats the back of the spoon.
Makes 3 cups. Store in refrigerated airtight container up to 3 weeks...it won't take you that long to eat it all!


CHEESECAKE FILLING:

2 - 8 oz pkg cream cheese (room temp)
2 eggs + 1 egg yolk (room temp)
3/4 cup sugar
2 Tbs flour
1/4 cup sour cream
2 tsp vanilla

Cream together cream cheese, sugar and egg.
Add sour cream, flour and vanilla, then mix just until combined.


Pour 2/3 of cheesecake filling over crust, followed by 2/3 of the lime curd (drizzled).
Repeat with the remaining 1/3 of each.
Use spatula or a fork to drag the filling into swirls.
Bake at 350 for 25 minutes.



Chill and Enjoy!

Total Ingredient List:
2 cups graham cracker crumbs (2 sleeves)
1 cup butter
6 small limes
8 eggs
2 1/4 cups sugar
green food coloring (optional)
2 - 8 oz pkg cream cheese (room temp)
2 Tbs flour
1/4 cup sour cream
2 tsp vanilla

Dark Chocolate Toffee Caramel Cake

My sweet friends Katie and Meg made this cake for my birthday and it is THE. BEST. CAKE. I have ever had!

In fact, yesterday I suggested this very recipe to my boss, who found himself in an 'I don't have a birthday cake for my wife' pickle at 4pm. He went home and baked this cake and scored some MAJOR points!

This is the combination of a few simple ingredients that turns into a phenomenal combination. As my boss put it this afternoon....the ganache is a GAME changer.

1. Bake a dark chocolate cake mix (Pillsbury makes a good one).

2. Poke holes in the cake and pour a can of sweetened condensed milk and a jar of caramel sauce over the slightly cooled cake.

3. Pour chocolate ganache over cake.

4. Sprinkle with toffee bits.

Chocolate Ganache recipe:

3/4 cup heavy whipping cream

1/4 cup butter

3/4 cup semi-sweet chocolate chips

*Place chocolate chips and butter in a medium size bowl.

*Heat whipping cream over medium heat until it's about to boil (but don't boil).

*Remove from heat and pour over the chocolate chips and butter, stirring until melted.

*Cool slightly before pouring over cake.

This is a very rich and moist cake that lasts for an entire week (if you have that kind of restraint!). It is VERY good cold.

I failed to capture a photo of MY cake, but this is the brag photo my boss sent me last night.

ENJOY!

Lemon Bars

Lemon Bars

1 cup butter

1 cup sugar

2 cups flour

1/2 tsp baking powder

1 1/2 cups lemon curd (recipe here)

2/3 cup flaked coconut

1/2 toasted slivered almonds (optional)

Preheat over to 375.

For the dough:

Cream butter and sugar. Add flour and baking powder and mix until crumbly. Use a stand mixer or a pastry blender.

Pat 2/3 of the dough mix into a 9x13 casserole dish. Bake at 375 for 10 minutes. Remove and cool slightly.

Decrease oven temp to 350.

Spread the lemon curd on the slightly cooled crust.

Sprinkle on the last 1/3 of the dough mixture and the coconut (and nuts).

Bake at 350 for 25 minutes (coconut will appear toasted).

Cool before serving.

Apple Blackberry Tart

The first time I made this, it was Pioneer Woman's Flat Apple Pie recipe. That was Sunday. Love PW, but there was no pie spice and I missed it. I also prefer my pie crust recipe that uses butter. SO, without further ado, MY revised recipe...just 3 days later.

Combine:

4 Granny Smith apples, peeled and sliced
2 Tbsp lemon juice
1/2 cup granulated sugar
1/2 light brown sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
dash of salt
2 Tbsp flour

Your favorite pie crust
1 cup blackberries (optional)
2 Tbsp course sugar (for sprinkling on top)
2 Tbsp butter (place dots of butter on top before baking)

Divide dough into halves and roll into two rounds.
Mound the sliced apple mixture into the center of each round.
Fold the dough around the edges.

Dot each with 1 Tbsp butter and sprinkle with course sugar.

Bake at 375 for 40 minutes.
Slice and serve like a pizza.

I used to loathe cleaning up all of the dishes that resulted from baking a pie.

Then my sister gave me some SUPER cute bowls for my birthday a few years ago. Who wouldn't want to bake with these??

Cranberry Cake w/ Vanilla Sauce

This is a simple cake that contains fresh cranberries. The tartness of the cake is balanced by the sweetness of the vanilla sauce.

Cranberry Cake
1 cup milk
1 cup sugar
2 cups flour
1/4 tsp salt
1 Tbsp baking powder
3 Tbsp melted butter
3 cups (1 bag) fresh cranberries

Mix above ingredients together, then fold in cranberries.
Bake in a greased 10" round pan for 8x8 square pan at 390 for 40 minutes.

Vanilla Sauce
Melt in a sauce pan:
1 1/2 cups butter (3 cubes)
Add and bring to boil for 2 minutes:
1 1/4 cups sugar
1/2 cup cream
Remove from heat and add:
1/2 tsp vinegar
2 tsp vanilla

Christmas Toffee

My friend Amy shared this recipe with me about 15 years ago. I've been making it at Christmas time ever since!

1 lb butter (4 sticks)
2 1/2 cups granulated sugar
1/4 cup light karo syrup
1/2 cup water
2 cups (1 bag) chocolate chips
1 cup chopped nuts (optional)

Butter a cookie sheet or jelly roll pan well.

If using nuts, sprinkle half of the chopped nuts onto buttered cookie sheet.

Combine butter, sugar, karo, water in large sauce pan.

Bring to a boil over medium-high heat.

Cook to 280-290 degrees, stirring constantly to prevent burning.

Pour onto buttered cookie sheet. Let sit for 5 minutes.

Sprinkle chocolate chips over surface of toffee. Allow to sit until melted. Spread with rubber spatula.

If using nuts, sprinkle remaining chopped nuts over melted chocolate.

Cool completely, then break into pieces.

Chewy Carmel Corn

Carmel corn takes me back to my childhood. It seems like we made it every Halloween. Until last week, I hadn't made it in about 15 years. Now I remember what I've been missing!

Chewy Carmel Corn

1 cup unpopped popcorn

Pop popcorn -- I use a hot air popper

Place popcorn in the oven to keep it warm while making carmel.

In a medium sauce pan combine:

1/4 cup butter

1/2 cup light karo syrup

2/3 cup fat free sweetened condensed milk

1 cup brown sugar

Cook on med/high heat, stirring constantly. Remove from heat at 234 degrees. This is before the soft ball temp and keeps it chewy. If you let it go above 240 it will be more crunchy.

Add 1 tsp vanilla and stir.

Pour over popcorn and turn until mixed.

To make popcorn balls, put some butter on your hands to keep from sticking.

My favorite method is to put a sandwich bag over each hand, then rub a little butter on both bags. When I'm done I toss the bags in the garbage and my hands aren't sticky.

Wrap popcorn balls individually in saran wrap to keep them fresh.

Cran-Apple Walnut Crisp

There's a freeze warning tonight. We've turned the heater on. Fall is officially here. I had 6 'not-so-crunchy-anymore' apples in the fridge....and an idea. Here's my new spin on an old favorite.

Cran-Apple Walnut Crisp
preheat oven to 350

6 small apples, sliced thinly (skin on!)
1/4 cup dried cranberries
1/2 cup granulated sugar
1 Tbsp flour
1 Tbsp corn starch
1/2 tsp ground cinnamon
1 1/2 Tbsp lemon juice

*Mix ingredients and toss with apples. Place in an 8x8 casserole dish.

1/4 cup steel cut oats
1/2 cup chopped walnuts
1/2 cup flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted

*Combine ingredients and sprinkle on top of apple mixture.
*Bake at 350 for 40 minutes.

These iPhone pictures don't do it justice.

Nutty, Crunchy, Apple-y goodness!

French Silk Chocolate Pie

Have you read 'The Help' by Kathryn Stockett? If not, you must!

This is my attempt at Minny's chocolate custard pie. I think I'll be making this for book club this month.

My Mom says she's never had a french silk chocolate pie that she liked, but she LIKED this one. So there. It is very rich and sweet, so I added Cool Whip to balance the flavor.

I used a regular pastry crust, but think this would also be yummy in an oreo cookie crust or in individual ramekins without crust at all.

A standing mixer (KitchenAid) comes in handy with this recipe, since there is 10 minutes of mixing the eggs.



2 oz unsweetened baking chocolate (melted, then cooled)
1/2 cup butter, softened (it must be real butter)
3/4 cup white sugar
2 eggs (or egg substitute)*
1 tsp vanilla
1 prepared pie crust
Cool Whip (optional)
Chocolate shavings (optional)


Melt the chocolate in a pan over hot water, then let it cool.


Cream the softened butter and gradually add in the sugar.


Stir in cooled chocolate and the vanilla.


Add 1 egg. Mix for 5 minutes on medium speed.


Add the second egg. Mix for 5 minutes on medium speed.


Pour custard into prepared pie crust and chill for at least 2 hours.


Serve with Cool Whip and chocolate shavings.


*Obviously, if you are pregnant or have a problem with raw eggs, you should use a pasteurized egg substitute.

Guilt-Free Brownies

I've been in the mood for brownies for a few weeks. We all know that having dinner guests is the best excuse to add dessert to the menu!

With this week's massive egg recall, I just can't stomach the idea of eggs this week (even though mine are theoretically okay). So, I decided to make a batch of black bean brownies I've made once before.

No Eggs.
No Oil.
Just add black beans.

I don't know how it works, but it makes a wonderfully fudgy brownie. The beans are undetectable...just don't tell anyone!

How to make them:
1) Drain and rinse one can of black beans. Put the beans back in the can and fill to the top with fresh water. Dump this into a blender and puree for a few minutes until well blended. This is what it will look like when blended. No sign of the beans!


2) Add any boxed brownie mix and stir until combined. Toss in a handful of chocolate chips if you're worried about little bean skins giving away your secret!

3) Pour into a prepared 9x13" baking dish and bake according to package directions. Take care to not over-cook.

4) Eat! These are fudgy, so if you like a dry cake-like brownie, these probably aren't for you.

I do have to say that these passed the kid test for 2 and 4 years old! Hidden fiber!

Cut into 24 squares and there is less than 1 gram of fat per brownie.

Berry Galette a la Julia

I've always wanted to make a galette. Blackberry season is almost over here, so I went and picked a few quarts after my run this morning. I found a few different galette dough recipes, but I was particularly intrigued by this one by Julia Childs.

Galette Dough

3 tablespoons sour cream

1/3 cup ice water

1 cup all purpose flour

1/4 cup cornmeal

1/2 tsp salt

1 tsp sugar

7 tablespoons cold unsalted butter (cut into 6 or 8 pieces)

*Stir the sour cream and ice water together. Set aside.

*Combine the flour, cornmeal, salt and sugar in a large bowl with a fork.
*Add cold butter pieces and combine with a pastry blender until the butter pieces are the size of bread crumbs to small peas.

*Add sour cream/water mixture 1 tablespoon at a time and toss with a fork to evenly distribute. *You'll end up with wet clumps of dough.

*Carefully combine into a ball without overworking.

*Divide ball in half and shape each half into a disc, wrapped in saran wrap. Refrigerate for at least two hours.

Berry Galette

1/2 Galette dough recipe

1 1/2 cups berries

1 Tbsp + 1 Tsp sugar

1 Tbsp butter

After the sour ceam/water was added, formed into a ball and divided in half.

Roll chilled dough out to about 11" (1/8" thick)

Carefully place dough onto a piece of parchment paper and place berries in the center, leaving 2 - 3 inches of the dough to fold toward the center.
Sprinkle the berries with 1 Tbsp sugar. Also place 1 Tbsp of butter (cut into small bits) over berries.

Fold the edges of dough toward the center, creating pleats.

Lightly brush the crust with water and sprinkle 1 tsp sugar over crust.

Bake 35 - 40 minutes or until golden at 400 degrees.
Eat!

Raspberry Lemon Ice Cream Crisp

One of our family favorite desserts is a very simple ice cream cake. It started out just lemony. The addition of raspberries is a new twist on an old favorite. Thanks, Mom! We just took the coveted 'best dessert' award at the annual RS pool party potluck. :)


Raspberry Lemon Ice Cream Crisp


4 cups corn flakes
1/4 cup butter, melted
1 box vanilla ice cream, softened
1 can frozen lemonade concentrate
zest of 2 lemons
3 cups fresh or frozen raspberries



Crush cornflakes and combine with melted butter.
Press into bottom of a 9x13 casserole dish.
Place in freezer.
Combine softened vanilla ice cream, lemonade concentrate and lemon zest.
Pour into cooled crust and spread evenly.
Press fresh or thawed raspberries into top and freeze overnight.
Cut into squares and serve.