Monday, May 11, 2015

dessert tacos


the goods:

shells:
6 large flour tortillas
oil for frying
1 package graham crackers
3 tablespoons sugar
1 tablespoon cinnamon

filling:
8 ounces cream cheese, room temperature
1 cup heavy cream
1 teaspoon lemon juice
1/4 cup powdered sugar
1 teaspoon vanilla

topping:
1 can cherry pie filling


In a food processor, combine graham crackers, cinnamon, and sugar until crumbled and fine. Place mixture in a bowl and set aside.
In a heavy cast-iron skillet heat about an inch of oil over medium heat. Using a 3.5 inch circle cutter, cut out circles from your tortillas. Using tongs, place one circle in the oil for about 5 seconds, flip it over and fold in half holding it in a taco shell shape in the oil for another 5 seconds or until browned. Immediately remove from the oil and toss in the bowl with the crumbs and cinnamon sugar. Set in an upside-down muffin tin to cool.
To make the filling, in a stand mixer, cream together cream cheese and lemon juice until soft. Add in whipping cream and beat on medium for 2 minutes. Add in sugar and beat until stiff and fluffy. Place in a zipl-loc bag and refrigerate for at least 30 minutes.
When ready to serve, snip a hole in the corner of the bag and pipe filling into shells. Top with a cherry and some pie filling. Ole!

Monday, May 4, 2015

raspberry lime cupcakes


the goods:

1 box white cake mix
1/3 cup oil
2 egg whites
2 eggs
3/4 cup buttermilk
zest of 2 limes
1/4 cup lime juice
1/2 cup sour cream
1 cup frozen raspberries

lime whipped cream:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 pint (2 cups) heavy whipping cream
3 teaspoons lime flavored gelatin (jell-o mix)


Preheat oven to 350 degrees and line cupcake tins with paper liners.
In a large bowl combine oil, egg whites, eggs, buttermilk, lime zest, lime juice, and sour cream until smooth. Stir in cake mix. Fold in raspberries. Using a scoop, fill cupcake liners 3/4 full and bake for 17-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire racks.
To make the lime whipped cream: In a stand mixer with the whisk attachment, whip cream cheese and powdered sugar until smooth. Scrape down bowl as needed. With mixer running, stream in whipping cream and beat. Add gelatin until you reach desired flavor/color. Beat until stiff peaks form. Keep in refrigerator until ready to use. Pipe onto cooled cupcakes and decorate with a lime slice.

Monday, April 27, 2015

pistachio pudding cupcakes


the goods:

1 box yellow cake mix
1 package (3.4 ounces) instant pistachio pudding mix
1 and 1/2 cups cold milk

frosting:
1 cup cold milk
1 package (3.4 ounces) instant pistachio pudding mix
1 cup heavy cream
1/4 cup powdered sugar
roughly chopped roasted/salted pistachio nuts


Preheat oven to 350 degrees. Whisk together instant pudding mix and the cold milk. Sprinkle in the cake mix and mix well with a rubber spatula until combined. Line a muffin tin with paper cupcake liners. Fill each cup about 3/4 full with batter. Bake for 25 minutes and allow to cool completely before frosting.
To make the frosting, whip the cream with the powdered sugar until soft peaks form. Whisk together the instant pudding with the cold milk. Fold the the pudding into the whipped cream and pipe onto cupcakes. Top with chopped pistachio nuts.

Monday, January 26, 2015

hot cocoa cookies with marshmallows


the goods:

1/2 cup unsalted butter
1 bag (12 ounces) semisweet chocolate chips
1 and 1/4 cups light brown sugar
3 eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces semi-sweet baking chocolate cut into 1-inch pieces
16 large marshmallows, cut in half

In a small saucepan set over medium heat, melt butter and chocolate chips. Stir constantly until just melted. Remove from heat and let cool slightly.
In a large bowl, combine the brown sugar, eggs, and vanilla. Beat with a hand-mixer on medium speed until blended. Beat in the cooled chocolate mixture until combined. Add the cocoa powder, flour, baking powder, and salt. Mix on low speed until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Scoop and drop the cookie dough by the tablespoon onto the prepared sheet 2-inches apart. Bake for 10 minutes, remove from oven and place one piece of chocolate on the center top of each cookie, and then top each chocolate with half of a marshmallow. Place cookies back in the oven for an additional 4 minutes. Remove pan from oven and allow cookies to cool for 5 minutes before transferring to a rack to cool completely. Repeat with remaining dough. Dust with cocoa powder if desired.

Monday, December 29, 2014

hot cocoa cupcakes


the goods:

cupcakes:
1 and 1/2 cups all-purpose flour
1 and 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 cup prepared hot cocoa, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup mini chocolate chips

whipped cream:
1 and 1/4 cups heavy whipping cream
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract

garnishes:
mini marshmallows
mini chocolate chips
crushed peppermints
mini candy canes


Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.  Add the oil, prepared hot cocoa (cooled), vanilla, and eggs. Whisk until well incorporated and no lumps remain. Stir in chocolate chips. Using a scoop, divide batter evenly among paper-lined tins. Bake for 18 minutes, or until a toothpick inserted in the center of one comes out clean.. Allow to cool for 10 minutes; then transfer from tins to a wire rack to cool completely.

Make the whipped cream: In the bowl of an electric stand mixer fitted with the whisk attachment, combine whipping cream, confectioners' sugar, and vanilla. Whisk on medium speed until stiff peaks form.

Pipe the whipped cream onto cooled cupcakes. Garnish by sprinkling with mini marshmallows, mini chocolate chips, and crushed peppermints. Stick a mini candy cane into the side of each one. Refrigerate any leftovers.

Monday, December 15, 2014

candy apple pie


the goods:

crust:
1 and 1/3 cups graham cracker crumbs (from 13 graham cracker sheets)
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping

apple filling:
5 granny smith apples (peeled, cored, and sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

cream cheese top:
8 ounces cream cheese, softened
1 teaspoon vanilla
1 egg
1 tablespoon fresh lemon juice
1/4 cup sugar

whipped cream topping:
3/4 cup heavy whipping cream
2 tablespoons sugar
1/2 cup caramel ice cream topping


Preheat oven to 375 degrees. In a food processor, process graham crackers, sugar, and cinnamon until no large chunks remain. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 6-8 minutes until golden and set. Remove from oven and cool completely. Pour caramel into pie shell and refrigerate while preparing the apple layer.
In a large skillet over medium heat, melt butter. Add brown sugar, salt, and cinnamon. Stir to combine with a wooden spoon. Add apples and stir. Cook over medium for 15-20 minutes until apples are softened and tender. Let cool 10 minutes, the pour into pie shell. Reduce oven to 350 degrees.
In a stand mixer on low speed, combine cream cheese and sugar for 1 minute until smooth. Add egg, lemon juice, and vanilla and beat for 1 minute until fully blended. Pour over apple layer in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Remove from refrigerator and let sit at room temperature while you make the whipped topping.
Whip cream and sugar in a stand mixer with whisk attachment until soft peaks form. Pile on top of pie. Drizzle with caramel topping and swirl together using a small paring knife.

Monday, December 1, 2014

reese's peanut butter cookie cake


the goods:

1/2 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 and 3/4 cups flour
3/4 teaspoon baking soda
12 ounce bag of Reese's miniature peanut butter cups, chopped
3/4 cup semi-sweet chocolate chunks
chocolate sauce (optional)

In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 3-4 minutes, Mix in peanut butter, egg, and vanilla extract. Add flour and baking soda and stir to combine. Stir in chocolate chunks and 1/2 cup of the chopped Reese's.
Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper and lightly grease pan sides and corner. Press dough evenly into the cake pan. Bake for 18-20 minutes. Remove from oven and cool 15-20 minutes in the pan. Carefully remove from pan and allow to cool completely. When cookie is cooled, drizzle lightly with chocolate sauce (I used some leftover ganache I had lying around) so peanut butter cups will stick. Then pile top with remaining peanut butter cups and drizzle with additional chocolate sauce if desired.