Gooey Butter Cake Squares

This weekend’s coffee hour baking went WAAAY out of bounds when I decided to make Gooey Butter Cake Squares.

Why out of bounds? Because the recipe required me to break 2 of my own baking rules:

  1. Never use cake mix, b/c blech! and also, it’s not really baking if you’re using a mix.
  2. Avoid any recipes devised by a person who recommends using doughnuts as hamburger buns. Do the makers of Liptor pay her to say that? Is she trying to kill us all?

So yes, this recipe calls for a box of partial hydrogenation cake mix that is used to make the crust.

And yes, it is a Heart Attack In A Pan Paula Deen recipe.

WARNING: THIS RECIPE IS NOT  REPEAT NOT  FOR THE FAINT OF SWEET-TOOTH.

Ingredients: butter, more butter, and then cream cheese. With butter. Do you see why I want to rename this recipe “Plate Full Of Sin?”  But omigosh, these are SO GOOD!

20170204_161848

It’s really a quick recipe. Which is good, ’cause you can start eating them sooner.

You make the crust first, but you don’t bake it before you pour the filling over it.  I pressed the crust up the sides of the pan a little so it would “contain” the filling and keep it from burning.

20170204_163608

And then you mix the cream cheese filling, pour in over the crust, and bake for about 45 minutes. (These had an amazing aroma while baking!)

As it bakes, a thin, puffy crust forms on the top, but it deflates as it cools.

20170204_174927

To speed up the cooling, I covered them and put them into the fridge, which turned out to be a good move. It made the crust nice and chewy, and also made them much easier to cut.

Added a little powdered sugar on top, for Prettiness.

20170205_084928

They travel well if you layer them with parchment paper in between. It doesn’t disturb the powdered sugar the way plastic wrap does.

20170205_084857

 

Okay, so I broke some rules. But my gosh, these are SO UNBELIEVABLY DELICIOUS that I’m thinking maybe I should break my baking rules a little more often! The Hungry Episcopalians at coffee hour don’t seem to mind at all. 😉

Attention, Chocolate Purists

You like chocolatey-chocolate with nothing else but chocolate? Then keep reading.

Here’s a brownie recipe that Chocolate Purists simply must try. A different kind of brownie recipe. It comes from Dorie Greenspan’s baking book, Dorie’s Cookies, which my friend Diana gave me for Christmas.

Knowing what a total choco-holic Diana is, I decided to thank her by making the very first recipe in the book, Sebastian’s Remarkably Wonderful Brownies.

It’s a brownie like no other: a creamy texture, and a strong chocolate flavor with no “interruptions” of nuts, caramel, etc. Perfect for the Chocolate Purist. It’s nothing but bold chocolate. Very. Bold. Chocolate.  (Please don’t lick the screen.)

20170107_220911

In the paragraph before the recipe, Dorie expounds upon the importance of using Valrhona Cocoa Powder, and insists that it will make a noticeable difference.

20170107_150005

So I shelled out $14.00 for a tin of Valrhona cocoa at my local Sur La Table store, because I know that Dorie doesn’t lie.

These are truly superior brownies. The Valrhona was worth it!

20170107_220916

Many thanks to Chocolate Purist Diana for the awesome baking book! Can’t wait to try more of the recipes . . .

 

Cookies made with Biscoff Cookie Butter

Ever had Biscoff cookies? More importantly, have you ever had Biscoff Cookie Butter? It’s the spreadable version of the cookie! Genius! It tastes like a combination of caramel, cinnamon, coffee, and graham crackers. My grocery store doesn’t carry it, but I found it at Target in the grocery section.

 

As soon as I became aware of its existance, I went looking for recipes that would put it to good use. Here’s the recipe I decided to try: Cinnamon Blueberry Biscoff Breakfast Cookies

I made this recipe for the first time this weekend, and can sum it up in one word:

***YUM!***

Really, you can’t go wrong with dried blueberries, white chocolate, and this Biscoff spread. I followed the recipe exactly, except I used a medium cookie scoop and pressed the dough balls down a little bit before baking.

20170121_175853

When the cookies come out of the oven, they’re pretty fragile, so I would recommend sliding the parchment paper onto the cooling rack, and then letting the cookies cool completely before removing them from the parchment paper. After they cool, they don’t break easily.

20170121_183022

So if you’re tired of the same old cookie recipes, I highly recommend making this one, because it’s different and REALLY tastee! The cookies have a nice texture, too. Slightly chewy on the inside. MMmmm!

20170121_184546

Hope the Hungry Episcopalians will enjoy them at Coffee Hour on Sunday!

Church Reception Alert!

Music to my ears!

There’s a concert at my church this Sunday, and everyone in town knows that these excellent concerts are followed by sumptuous receptions. Yes, Sumptuous Receptions. In fact, I think the receptions are why some people go. I always see several non-music-appreciating husbands there who look a bit glazed during the concert, but then race over to the reception with sudden energy. I imagine the conversation goes like this. Wife: “Honey, if you’ll go the church concert with me, there’ll be some good food afterwards!”  Husband: “Food? Okay.”

So anyway, I made 3 things to contribute to this particular reception:

Let’s start with my experimental recipe, Hazelnut Pound Cake with Frangelico Glaze

20170113_191044

This was easy! And it turned out really well. Use your favorite pound cake recipe, but use ½ tsp vanilla extract, and ½ – ¾ tsp hazelnut extract for flavoring. You can add chopped, toasted hazelnuts to the batter if you want to. Or not. To make the glaze, you put the following in a small saucepan:  ¼ C sugar, 6 T butter, ¼ C Frangelico, 2 T water.  Heat on medium until boiling, stirring frequently, and then reduce heat and cook 3-4 more minutes. As soon as the cake comes out of the pan, spoon the warm glaze over the cake. Repeat until all glaze is gone.

I used 2 half-size bundt pans because they yield smaller slices that are perfect for “finger food” at a reception.

20170113_190847

Now for the Nutella Cookies! (FABulous texture. Chewy inside, slight crunch outside.)

20170114_120050

This recipe came from Cuisine At Home Magazine’s “Holiday Parties” issue from December 2016. I can’t find the recipe online, but if you want it, let me know. The only adjustments I made are as follows:

  • Used a medium cookie scoop (made 3 dozen cookies)
  • Rolled the chilled dough balls in sugar right before baking. That’s what creates the nice “crackle effect.”
  • Left off the crushed hazelnuts because I didn’t have any more.
  • Sprinkled the cookies with sanding sugar immediately after baking.

And finally, the Pecan Pie Mini-Cupcakes:

THESE. ARE. AWESOME.  Very rich and buttery. They’re like pecan pie without the corn syrup or pie crust. Generally, I loathe mini-cupcakes or mini-muffins. They’re skimpy. I mean, don’t most people want a full size one? But in this case, the flavor is so very rich that a small one is just perfect! Did I mention that these take very little time to make? And using a small cookie scoop to put the batter into the mini-muffin tins made it even faster.

20170114_132406

The recipe comes from Food.com, but I made a few additions for Prettiness: Added a pecan half to the top of each one before baking. Then immediately after baking, I sprinkled them with demerara sugar (tastes kinda like toffee.) The recipe says it yields 24, but it makes 32.  I put them in little white paper candy cups so they would look nice on the tray.

Well that was some fun baking! Hope the concert-goers will enjoy, and that you will be inspired to bake something! Something Sumptuous.  🙂

Smashing Pumpkins (and baking them)

It’s not too late for pumpkin bread!

And here’s a great recipe that calls for a fresh pumpkin. And smashing it. My mother received this recipe from Second Baptist Church in Memphis during their annual pumpkin sale fundraiser. While preparing fresh pumpkin takes a little time and effort, the results are soooooo worth it. Excellent texture and flavor!

20161213_182736-2

 

First, you need a pie pumpkin like this one. That’s a bottle of Mrs. Dash next to it for size comparison. (The pumpkin weighed 3.57 pounds, and yielded 2.25 C of cooked pumpkin.)

20161209_133507-2

The recipe says to cut the pumpkin into cubes, but after 20 minutes of sawing on the darn thing, I had achieved nothing. So I figured out a better, quicker way:

After washing the outside of the pumpkin, I put it into three plastic bags and tied them at the top. Holding the bag by the handles, I swung it around and smashed the pumpkin against the pavement in my driveway.  Several times.  Et voilà . . . Smashed Pumpkin!

20161209_133555-2

20161209_133652-2

 

 

 

 

 

 

 

Then, you have to scrape out the pulp and seeds (save and toast the seeds for a tasty snack a later) and cut the sections into smaller pieces. It is still very hard to cut, so I used the flat side of a meat tenderizer to hammer the knife through the pumpkin.

 

20161209_134907-2

Place the pieces in a large microwave-safe bowl. Do NOT add water.

20161209_140227-2

Microwave on high for 10 minutes, and stir.  Microwave for another 5 minutes.  Stir again, and go another 5 minutes.  If the pumpkin is tender, drain off any liquid and let the pumpkin cool. If not, microwave again for 2-3 minutes.

20161209_155821

Remove and discard peel, and mash the pumpkin pulp. You can freeze it for later use, which is what I did.

20161209_160721-2

The rest of the recipe is quite easy (ingredients listed below):

  • Preheat the oven to 350°, and grease and flour your pans. (2 loaf pans or 7 mini-loaf pans)
  • Cream the eggs, veg oil, and sugar until fluffy.
  • And the pumpkin pulp.
  • Sift the remaining ingredients and add to mixture. If you don’t sift, the bread won’t have the great texture, so you must sift!
  • Bake at 350° in 2 loaf pans (50-60 min)  or  7 mini loaf pans for 35-40 min or until toothpick comes out clean.

Ingredients:

  • 2 eggs
  • 1 C vegetable oil
  • 3 C granulated (white) sugar
  • 2 C cooked pumpkin
  • 3 C all-purpose flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 t. nutmeg
  • 1 t. ground cloves
  • 1 Tablespoon cinnamon

Be sure to make this bread one day before you serve it. After it sits overnight, the flavors come together and the texture sets up beautifully! It freezes well, too.

I made the mini-loaf size, and after they cooled, cut them each into 6 slices, put them back together, and wrapped them in Saran wrap.  After packing them into freezer bags, I put them in the freezer and will thaw them as needed for church receptions / coffee hours.

20161213_182858-2

 

 

20161213_184015

Thank you Second Baptist Church in Memphis for sharing this awesome recipe!  Some Episcopalians in South Florida are enjoying the results. 🙂

Maple Bacon Cookies

It was time to get out of my Baking Rut. It was time to bake something that was both different and delicious. It was time to figure out how to make

MAPLE BACON COOKIES!!

20160625_183842

I wasn’t sure the folks at church coffee hour would like these, but I decided to give it a try anyway. I put a little place card on the tray that read “Maple Bacon Cookies” so people would know to expect a salty/sweet cookie instead of a regular cookie.  And despite my skepticism, the cookies were a hit! One guy even said we should make it The Official Cookie Of The Episcopal Church, because that way we could have them every Sunday. Ha!

So how did this recipe come together? I started by looking for a Maple Bacon Cookie recipe online, but the recipes all seemed too salty or just unbalanced.  And the cookies in the pics accompanying the recipes looked very unappetizing. Shouldn’t a cookie look good as well as taste good? Yes! So it was necessary to do some experimenting.  I looked at various maple cookie recipes (baconless), and finally found a Chewy Maple Cookie recipe that was an “almost but not quite”. But it had potential! I made several changes to it, and then added bacon, maple glaze, and maple sugar. Full recipe to follow.

20160625_183307

 

Ingredients:

Cookie Dough:

  • 1/4 C butter
  • 1/4 C butter flavored Crisco
  • 1 C packed light brown sugar
  • 1 egg
  • 1/2 C real maple syrup (grade B, for more robust flavor)
  • 1/2 t. vanilla extract
  • 1/4 t. maple extract
  • 1 & 3/4 C all-purpose flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 & 1/4 C cooked bacon, chopped into small pieces (I used 1 pound of bacon)

Glaze:

  • 1/4 C powdered sugar, sifted
  • 1 T. heavy whipping cream
  • 1 T. real maple syrup (grade B)
  • 2 drops vanilla extract
  • 2 drop maple extract
  • Milk or water to create proper consistency for drizzling
  • Maple sugar (granulated) for sprinkling (available at Whole Foods)

Notes: This dough is soft (and very sticky!), so to prevent really flat cookies, freeze the dough balls for at least 2 hours before baking. I froze them for 3 hours. Also, I recommend frying all the bacon the day before you make the dough. It’s a lot of bacon to fry! I made quicker work of it by using a microwave bacon plate like this one, and covered the bacon with a paper towel to prevent grease splatter in the microwave.  This yielded crispy, evenly-cooked bacon in a lot less time than a skillet.

Directions:

  1. In a mixing bowl, cream butter, shortening, and brown sugar until fluffy. Beat in the egg, vanilla, maple extract, and maple syrup.
  2. Add flour, baking powder, and salt.
  3. Stir in the bacon pieces by hand.
  4. Freeze the dough: Using a medium cookie scoop (1 5/8” diameter), drop dough balls  – close together but not touching –  onto a parchment lined tray, and place in freezer for 2 – 5 hours. Cover with foil to prevent dough from drying out.
  5. When you’re ready to bake, preheat oven to 375°F.
  6. While oven is preheating (or while cookies are baking), you can prepare the Maple Glaze by stirring together in a small bowl all ingredients listed under “Glaze” except for the maple sugar. Save that for sprinkling on top of the glaze!
  7. Place frozen doughballs about 2″ apart on parchment lined cookie sheet (I use – and swear by! – Airbake cookie sheets) and bake for 12-14 minutes, or until edges are slightly brown and centers still look a bit under-done.
  8. Remove cookies from oven and let cool on the cookie sheet for 3-4 minutes.
  9. Transfer to cooling rack by sliding parchment paper off of cookie sheet and onto rack.
  10. When cookies have cooled, drizzle each cookie with glaze and immediately sprinkle wet glaze with maple sugar. Allow glaze to set.
  11. Enjoy! Makes 25 cookies. I recommend letting them sit overnight before serving. The texture improves and the disparate salty & sweet flavors really come together.

 

 

A Fortunate Cake Mistake

About 5 or 6 years ago, I tried to make an Orange Date Pound Cake that I’d found on the Taste of Home website, but I messed up. I accidentally poured the ½ cup of orange juice that was meant for the glaze into the cake batter instead . . . while the mixer was running. I couldn’t exactly remove the orange juice from the batter like that time I removed the entire jar of cinnamon that accidentally spilled on top of the Apple Cake batter because as I was sprinkling it over the cake batter, the top came off and all of the cinnamon fell out. No, there was no turning back from the Accidental Imposition Of Orange Juice. So I opted for denial: Orange Juice? What Orange Juice?  I baked the cake anyway. . . AND IT WAS AWESOME!

It was a little lighter than a pound cake, but SUPER moist, and had a really nice orange flavor. TASTEE! How can you go wrong with orange, dates, pecans . . . and buttermilk? Um, you can’t.  (For an explanation of “tastee”, check out Cousin Leah’s new blog!)

20160618_132357

So last week when I signed up to bring a coffeecake to my church’s Summer Brunch this Sunday, this recipe came to mind. It’s not really a coffee cake, but with the orange and dates and pecans, I’m saying that it is!

If you want to make this awesome cake, here’s the recipe to which I made the following changes:

  1. Added ½ C orange juice to the cake batter
  2. Folded the zest into the batter as the last ingredient. Otherwise, it tends to clump on the beaters and you have to stop, scrape it off, and mix it in.
  3. Made it in a bundt pan instead of a tube pan
  4. Made only half of the glaze recipe. That’s all it needs because I . .
  5. Applied the glaze with a pastry brush instead of pouring it over the cake. Better coverage. And after it sits overnight, the glaze gets a little crunchy. Mmmm.

20160618_154403

If you make this cake, make it one day before you’re going to  serve it. The glaze sets up perfectly, and the texture of the cake will be unbelievable!  You’ll need a sharp serrated knife to cut it because of all the dates and pecans, and  because it’s really moist.

The results:

 

20160619_084232

Enjoy!