Monday, October 5, 2015

olive oil and sea salt truffle brownies

the goods:

1/3 cup boiling water
1/4 cup dark cocoa powder
1/3 cup plus 2 tablespoons olive oil
2 ounces dark chocolate, chopped
1 egg
2 egg yolks
1 teaspoon vanilla extract
1 and 1/2 cups sugar
1 cup all-purpose flour
1/4 teaspoon salt
10 Lindor dark chocolate caramel sea salt truffles, coarsely chopped
coarse sea salt, for sprinkling

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking pan liberally with nonstick spray.
In a large bowl, whisk boiling water and cocoa powder until combined. Whisk in chopped chocolate until melted, then whisk in olive oil. Whisk in egg, yolks, and vanilla extract until combined. Whisk in the sugar until combined. Using a rubber spatula, fold in the flour and 1/4 teaspoon salt. Gently fold in the chopped truffles. Pour into prepared pan and smooth into the corners using the spatula. Bake for 32-35 minutes, or until the middle is set. Sprinkle the brownies with sea salt and then let cool completely. Place in the refrigerator to chill before cutting into squares.

Monday, September 28, 2015

salted peanut butter and nutella sandwich cookies

the goods:

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
granulated sugar (for rolling)
coarse sea salt (for sprinkling)
1 cup nutella

In the bowl of an electric mixer, beat butter and peanut butter until well combined. Add sugar and brown sugar and beat until light and fluffy. Mix in egg and vanilla. Add in flour, cornstarch, baking powder, and baking soda and slowly stir to combine. Scrape down sides of bowl and cover with plastic wrap. Refrigerate for 1-2 hours.
Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Roll dough into tablespoon-sized balls, then roll in granulated sugar to coat. Place on backing sheet and press down slightly with a fork. Sprinkle with sea salt. Bake for 7-9 minutes until bottoms are golden brown. Cool for 5 minutes on pan, then transfer to a wire rack to cool completely.
Spread half the cookies with nutella then smoosh with another cookie to create a sandwich.

Monday, September 14, 2015

monster cookies

the goods:

1 and 1/2 cups creamy peanut butter
1 cup sugar
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon sour cream
3 eggs
1/2 teaspoon vanilla extract
4 and 1/2 cups rolled oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup m&m's

Preheat oven to 350 degrees.
In the bowl of a stand mixer, combine peanut butter, sugar, brown sugar, and butter. Mix until completely combined. Add sour cream, vanilla, and eggs and mix until incorporated. Add baking soda. Slowly fold in oats, mixing well. Then fold in chocolate chips and m&m's. Drop by large tablespoonful onto a parchment-lined baking sheet. Gently press down to only slightly flatten. Press additional m&m's into the tops of each cookie. Bake for 10 minutes. Allow to cool slightly before transferring to a wire rack to cool completely.

Monday, September 7, 2015

strawberry tall cake

the goods:

1 box mix angel food cake
1 pint strawberries, hulled, and chopped
3 cups heavy whipping cream
6 tablespoons powdered sugar
2 teaspoons vanilla

Line two 8-inch cake pans with parchment paper. Mix angel food cake according to box instructions. Pour half into each pan. Bake for about 30 minutes. Allow to cool. In a stand mixer fitted with the whisk attachment, whip cream, sugar, and vanilla until stiff peaks form. Gently remove cakes from pan and with a sharp serrated knife, slice them in half to create 4 thinner cake layers. Layer cake, then whipped crem, then strawberries, finishing with a large mound of whipped cream and strawberries. 
Simple. Fresh. Delicious. Beautiful.

Monday, August 24, 2015

key lime pie

the goods:

2 packs graham crackers
1/4 cup light brown sugar
1/2 cup unsalted butter, melted
8 large egg yolks
2 cans (14 ounces each) sweetened condensed milk
1 and 1/4 cups fresh key lime juice
1 cup whipping cream
1 teaspoon granulated sugar
key lime slices for garnish

In a food processor, pulse graham crackers, brown sugar, and a pinch of salt until you have fine crumbs. add the melted butter and pulse to combine.
Preheat oven to 350 degrees. Press the crumbs evenly over the bottom and up the sides of a pie pan (9-10 inches). Bake for 10 minutes, until just set. Let cool completely.
In a bowl, whisk together the egg yolks with the condensed milk, lime juice, and a pinch of salt until smooth. Pour the filling into the cooled crust and transfer to the oven. Immediately lower the oven temp to 325 degrees and bake for 20-25 minutes, until set around the edges and slightly jiggly in the center. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.
In the bowl of a stand mixer fitted with the whisk attachment, whip cream and sugar together until stiff peaks form. Pile onto pie and garnish with lime slices.

Monday, May 11, 2015

dessert tacos

the goods:

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

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

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.