Late Summer Peach Galette

September 16, 2014

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I got a CSA box the other day.  My first one!  I mean, there was no way I could pass it up – it was pretty affordable, I only had to get it one time, and there was cheese in the box!  Cheese!  It was basically the best first CSA box one could ever get.

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Of course I had no idea what I was getting.  So when it arrived, I was so happy to find beets!  And mushrooms!  And zucchini!  And cabbage!  And agretti?  Wasn’t so sure about that one.  Well, that and the cabbage.  But the reason why I’m writing this post is because the box also had a container of glorious donut peaches.  2 containers, actually.  It had two whole containers of donut peaches!

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Alas, when you have so many peaches and mushrooms and agretti, it’s really quite difficult to get to everything in time.  And then you must bake with the fruit.  Which you’re totally fine with because you have been eating salads for the past week.  Cabbage salads, nonetheless.  (With a side of cheese!)  This is the perfect time to use the last of the stone fruit that we see at farmers market!  It could use a bit of sugar to amp it up, and everything is more lovely in a flaky pie crust, isn’t it?

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Peach Galette (adapted from New York Times)

For the filling:

  • 3 cups sliced donut peaches
  • ½ cup sugar
  • Pinch of salt
  • Juice and grated zest of 1/2 lemon(optional)
  • 3 tablespoons cornstarch

Stir together peaches, sugar, salt and lemon zest until well-incorporated.  Mix in the cornstarch until it has coated all of the fruit.

For the crust:

  • 1/2 cup all purpose flour
  • ½ cup white whole wheat flour
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • tablespoons milk
  • 6 tbsp. butter, slightly softened
  • zest of 1/2 lemon

Whisk together both flours, salt, sugar, and lemon zest.  Work in the butter until the dough is crumb-like.  Mix in milk  and stir gently until dough forms.  Pat into a disk, wrap in plastic wrap and chill in fridge for at least 30 minutes. 

Preheat oven to 350.  Take out and roll into a 12 inch diameter circle.  Transfer to a baking sheet lined with parchment paper.  Arrange the peach filling on the crust, directly on to the dough, leaving a 2 inch border.  Fold over the 2 inch border of dough over filling, pleating as you fold to ensure the filling won’t escape. 

Topping

  • 1 egg, beaten
  • 2 tbsp. milk
  • 2 tbsp. raw sugar

Beat together egg and milk to make an egg wash.  Brush over crust of the galette.  Sprinkle the crust with raw sugar.  Bake for about 45-50 minutes until golden brown.  Let cool for about 20 minutes and serve warm or at room temperature.

 


Ginger Ice Cream

September 4, 2014

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How did this happen?  How are we in September already?  Did the summer really just pass us by?  Didn’t I just tell someone that fall is still months away?  Is that Halloween decorations I see in the store?

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Yes.  Yes, to all.  We are no longer gearing up for fall, we are in it.  Boots are showing up in the shops, pumpkin flavored things are already all the rage, and I’m sure that all that amazing summer produce will soon be a memory.  And even though fall may be my most favorite season at all, because, quite frankly, it’s the best ever, I still want to hold on the to summer for just a bit longer.

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So, this is what I call my transition recipe.  It’s ice cream!  Hello, summer!  Cool, satisfying, perfect sitting outside on a rooftop when the warm sun is bearing down.  But it’s ginger!  Hello, fall!  Warm, crisp flavors that really embody the best of the coolness (literally) that is fall.

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Enjoy some in your air-conditioned apartment, while you are online shopping for sweaters.  Eat some after a long walk outside in the last of the warm nights before picking up your dry cleaned winter coats.  Do you see what I’m doing here?  Yes, that is this ice cream.

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Ginger Ice Cream (recipe adapted from Food52)

  • 3 1/2ounces unpeeled ginger root
  • cups whole milk
  • 4 tsp. cornstarch, mixed in a slurry with about 3 tbsp. cream
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cup heavy cream (plus 3 tbsp. to mix with corn starch)
  • 2/3 cups sugar
  • tablespoons honey or golden syrup 
  1. Cut ginger root into long strips and place in small saucepan. Add just enough water to cover the ginger and bring to a boil. Bring to a rapid boil for exactly 2 minutes and remove from heat. Drain the water, and reserve the ginger root.
  2. Mix corn starch with just the 3tbsp. of heavy cream to make a smooth slurry in a small, separate bowl. Add the salt and mix. Set aside.
  3. Place ginger in a pot, and add milk, cream, sugar, and honey (or golden syrup). Bring to a rolling boil at medium high heat and boil for 4 minutes. Remove from heat and whisk in corn starch slurry.
  4. Return mixture to a boil and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from heat.
  5. Pour the mixture into a container, and store in fridge for a minimum of 12 hours, or overnight.  The longer it sits, the stronger the ginger flavor will be.
  6. When ready to churn, take out base, and pour through a fine sieve to remove larger ginger pieces, and any other smaller flecks.
  7. Churn ice cream until thick and creamy, according to your ice cream maker’s directions.  Freeze ice cream in the coldest part of your freezer for at least 4 hours before serving.

Blueberry Dumplings

August 25, 2014

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I cannot begin to tell you how long I have been wanting to make these!  I do not even remember the first time I read about them or saw them on TV, and I was convinced about these.  For nearly every summer after that, I would think, nothing sounds more delicious – I must make these immediately.  But apparently, I do not not how to sell these as well, and whenever I asked anyone if they wanted to eat these with me, or tell them that I would be making these, I would get a resounding, “what?”.

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Dumplings?  I don’t get it.  Are they steamed?  Well, yes, I would say.  Technically they are steamed, but not like the kind of you get at a Chinese restaurant.

Are they filled with blueberries?  No, more like surrounded by a sweet, thick blueberry soup!

So they’re not like empanadas, because I really like the thought of a blueberry empanada.  No, no…

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And so it continued.  And along with that, I continued to delay making this.  But this year, I had had enough.  I saw the most glorious looking blueberries at the farmers market.  They were fresh, a deep indigo color, plump and ripe.  They were just dying to to be swirled into a jammy, sweet, tangy sauce that highlighted all of their summer flavor!  Drop in a mix between a biscuit and pancake like dough that are fluffy and soft and cakey and delicious, and you have yourself a brilliant summer dessert.

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So market it as that the next time you want to make something.  Come over for a summer dessert, you say, and they will come.  And then you will have zero leftovers for the next day.  Eh, you win some, you lose some.

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Blueberry Dumplings

For the dumplings:

2 cups flour
2 tsp. baking powder
3 tbsp. sugar
1/2 to 1 cup whole milk
1 stick butter, at room temperature
1/8 tsp. salt
zest of 1 lemon
Mix together everything until a smooth dough has been formed.  It should be thicker than a pancake batter, but softer than a scone dough.  If it seems too loose, add more flour, and too dry, add more milk.
For the blueberries:
1.5 quarts, 3 pints, or 6 cup blueberries
2 cups water
3/4 cup sugar
juice of 1 lemon
1 tsp cornstarch for slurry
Boil everything together in a shallow, wide pan.  Make slurry by mixing together cornstarch with 1 tbsp. of water.  Mix in slurry into blueberry mixture, and bring it back up to a boil.  Let everything boil for about 1 minute.  Using a 1 tbsp. measurement, scoop in dumplings into sauce, leaving enough room between each one and immediately turn the heat to the lowest setting and cover pan.  You may not be able to fit all of the dumpling dough the first time around.  Let steam for 30 minutes, flipping all of them over at the 15 minute mark.  Spoon out dumpling with a bit of sauce and serve warm with vanilla ice cream

Peach Pancakes

July 31, 2014

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Just felt like a pancake kind of morning!

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Don’t you think?

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Peach Pancakes (adapted from Serious Eats)

2 large eggs, lightly beaten
1 1/2 cups milk
3 tbsp. butter, melted, plus extra for buttering pan
2 tbsp. packed light brown sugar
1 1/2 cup white whole wheat flour
1/2 teaspoon cinnamon
1/2 tsp. ground ginger
pinch of salt
1 1/2 teaspoons baking powder
2 peaches, diced in 1/4 inch cubes
agave or honey, for serving

Whisk together flour, cinnamon, ginger, salt, baking powder and sugar.  In the same bowl, add beaten eggs, milk, and butter.  Stir carefully to fully incorporate.  Fold in peaches.

Heat pan to medium high heat.  Melt about 1-2 tbsp. butter in pan.  Make pancakes by spooning 1/4 cup measured batter into the pan.  Cook for 2-3 minutes or until bubbles form around the edge of the pancakes.  Flip and cook for an additional 1-2 minutes, or until it’s browned.  Serve with a drizzle of agave or honey.


Orange Raspberry Buns

July 22, 2014

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In the past three weeks, this is what I learned: the heart wants what it wants when it comes to breakfast.  I was planning a summer brunch, and of course cinnamon buns came to mind.  I mean, why wouldn’t they?  So classic.  So traditional.  So delicious every time.  But something about that kept making me think that it was way too fall-like in this warm weather.  I needed to summerize them!

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And so I did.  Raspberries!  Orange zest!  No fall spices to speak of.  No cinnamon or nutmeg or cardamom.  And, of course, after I made these, it was exactly these things that I missed, and I was so bummed.  Sad that I missed out on what I actually wanted.

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I’m so aware of my whining that, it’s unbelievable.  I mean look at these!  They were incredible right out of the oven.  And the fruit made them so bright and fresh tasting.  Schmeared with a little orange scented cream cheese frosting and these were over-the-top!

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So, make these!  Make season appropriate buns for breakfast! Or go with the classic and satisfy your conventional breakfast needs.  I would understand either way.

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Orange Raspberry Buns (recipe slightly adapted from Smitten Kitchen)

My one tip for this dough is to use instant yeast.  Instant.  Not the non-instant.  Use instant.  I guess my one tip for this dough is to follow instructions.  Alas, I did not…and I was not met with an instantaneous rise with my dough.

Dough:
4 large egg yolks
1 large whole egg
1/4 cup granulated sugar
6 tablespoons butter, melted, plus additional to grease pan
3/4 cup buttermilk
Zest of 1 orange, divided
3 3/4 cups all-purpose flour
1 packet (2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse salt
1 teaspoon oil for bowl

Filling:
1 1/2 tablespoons butter
1 cup packed light brown sugar
1 cup frozen cranberries, crushed into little pieces in the food processor (or with a ziplock bag and a rolling pin)
Orange zest leftover from above

Cream Cheese Frosting:
1 1/2 cups powdered sugar, sifted
4 oz. cream cheese, at room temperature
1/2 stick butter, at room temperature
Zest and juice of one orange

For the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together (saving the rest for the filling).  Mix the yeast with an additional 1 tsp. of sugar and about 1/4 cup warm water and let it sit for 5 minutes.  Add 2 cups of the flour along with the salt and stir.  Add the yeast mixture once it’s bubbly and stir until it is evenly mixed.  Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.  If you don’t use instant yeast, like I did, it will take a much, much longer time to rise.  I lost count how many hours it took.  So use the instant.  You will be a much happier person.

To make the buns: Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here, or two dishes of equal measurement.  Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide (the side nearest to you) and 12 or so inches long.  This is a rough measurement.  No big deal if it’s a bit thicker or thinner.  Also, don’t worry if it’s not a perfect rectangle.  Brush the dough with the melted butter. Sprinkle it with the brown sugar. Scatter the ground frozen raspberries over it, then the remaining orange zest.

Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.

The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden, approximately 30 minutes.

Transfer pan to a cooling rack and let cool slightly, about 15-20 minutes. Make the icing by whisking together all of the ingredients. Spread a little on each bun.  Serve immediately.


Mini Strawberry Cream Pies

July 3, 2014

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My first memory of a strawberry is not of picking them at a farm when I was younger.  It is not even of a finding the super fresh, super tiny, super tasty ones at a farmers market.  Nope.  My first memory of a strawberry is of one in a pie.  Don’t judge!  I don’t know why I never thought that fruit was real when I was young.  But this time, I don’t think I would have it any other way.  Because that pie is still the best pie I have ever had, which makes my warped view of berries worth it.

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Do you remember way back when department stores had those elaborate food departments?  They had candy everywhere, and hand-crafted chocolates, and gourmet artisanal foods.  It was magical, this place, that was, by far (and not surprisingly), my favorite section of any department store.  We had to walk through there to get to all of the other boring departments.  But I would stall and stop, and my mom would let me, because this food department would entice everyone.

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The only time we really got to linger, though, was when we were picking up a strawberry cream pie.  It was a graham cracker pie crust, filled with fresh, sliced strawberries enrobed in this gooey, thick strawberry flavored jam, all topped with mountains of sweetened whipped cream.  This pie usually meant company, but my parents would get it once a summer, just because, because they were just so smart!

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Those food departments don’t exist anymore, which is so, so sad.  In fact, that department store doesn’t even exist anymore.  Ever since, still, once a year, we would attempt to recreate the pie.  It was quite easy to put together, but that magnificent effect of picking it up in that magical place was obviously gone.  With these mini pies, I finally decided that we no longer need to try to recreate, but just think of it as something new.  But man, these pies sure do taste familiar!

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Mini Strawberry Cream Pies

When we first started making this pie at home, we found a strawberry flavored pie filling that was very, well, gelatinous.  I mean, don’t get me wrong, it was delicious.  And tasted pretty much exactly like the pie we bought, but we liked to think that the actual pie was a bit more natural.  In these pies, instead of thickening with a jam or filling, I instead used leftover graham cracker crumbs from the crust.

For Filling:

1 quart strawberries, rinsed and quartered

2-3 tbsp. sugar (depending on the sweetness of the berries)

juice from 1/2 lemon

Mix together strawberries, sugar and lemon juice until well-incorporated.  Cover and place in the refrigerator for 2 hours.

For Crust:

9 full graham crackers

4 tsp. sugar

6 tbsp. butter, melted

pinch salt

Preheat oven to 350 degrees.  In a food processor, or in a ziplock bag with rolling pin, crush graham crackers until they are fine crumbs.  Mix in sugar, salt, and butter.  Spray two mini-muffin tins with non-stick spray.  Place one tablespoon of crust mixture into each muffin cup.  Set aside the remaining crumbs.  Using the back of the tablespoon measure, press the crumbs to form a crust.  Bake for 7-8 minutes until the crusts are golden brown.  Let cool completely.

Take filling out of refrigerator and drain, reserving the liquid.  Mix in the reserved graham crack crumbs into the filling.  Fill each crust with a spoonful of filling.  Top with whipped cream topping.

For Whipped Cream Topping:

1 cup heavy cream

reserved juices from strawberry filling

2 tbsp. sugar

Whip together cream, sugar and reserved juices.  Spoon whipped topping on top of each pie.  Eat immediately.


Smokey Cheddar Crackers

June 26, 2014

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I made these crackers a little while ago now.  I didn’t like them.  Not exactly because of the recipe, but because I didn’t follow instructions.  The recipe called for Parmesan.  I had a really old block that was so, so hard, it wouldn’t grate.  But waste, I would not do!  So I cubed it instead, and threw them in my cracker dough.  Hard, chewy pieces of Parmesan cheese, nestled inside a flaky cracker, is not the most welcome surprise.  They were not good, people.  And it was my fault.

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It was that memory that was preventing me from posting.  But this was an easy fix!  Use fresh cheese!  In fact, this should be your mantra whenever you’re cooking with cheese, so this advice is fully applicable to all cheese-worthy recipes.  You’re welcome.

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I made these again, with a newly-bought fresh block of parm, and they were great.  Perhaps a great addition to your summer picnic spread, eh?  Perhaps a great addition to your afternoon snack?  Perhaps you should make these!

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Smoky Cheddar Crackers (adapted from Serious Eats)

The truth is that I didn’t like these partly because of the recipe.  I thought that there was way too much smoked paprika, making these crackers almost bitter.  I reduced it, by a lot, and like them better, by a lot.  Also, because of the amount of cheese involved, there is very little, if any, salt needed.  The original recipe suggested sprinkling the crackers with smoked sea salt before baking.  This was over-the-top salty for me.  I tried it without and it much more fit my steeze.  Feel free to do it if you like that salty bite.

10 tablespoons unsalted butter, at room temperature

3 oz. Parmesan, grated

3 oz. sharp Cheddar, grated

1 cup all purpose flour

1.5 tsp. smoked paprika

ground black pepper, to taste

Work in both cheeses into the butter, until fully incorporated.  Add flour, smoked paprika and black butter and stir together with a wooden spoon until the dough is completely uniform.

Chill for one hour.  Preheat oven to 350.  Line two baking sheets with parchment paper.

Take dough out of refrigerator.  Scoop out tablespoon size balls and flatten into a disc, about 1/8 inch in thickness.  Place on prepared baking sheet.  Continue until all the dough has been used.

Bake for about 15 minutes, or until the crackers have crisped and are starting to turn brown around the edges.  Let cool completely on the baking sheet.


Salted Caramel Baked French Toast

June 12, 2014

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Oh, hey there!  Remember me?  I apologize for having disappeared on you for a couple weeks!  Was I on vacation?  Nope.  Was I just super busy?  No, not really.  Did I do absolutely nothing, including posting on my blog because I became super lazy in the two weeks post-finals?  Yeaaah, that’s it.

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I was a lethargic, sitting on my couch, watching nothing but bad (but, I mean, so good!) reality television, ordering only take-out, did not even buy milk, social butterfly for the first week after I finished up the semester.  It was pretty sad.  But I was a social, brunch-making, enjoying the lovely weather, flower-picking, meadow frolicking, non-downer for the second week!  And now I feel like the time has come to share.

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This recipe is every bit as decadent as it is practical.  It is all do-ahead work, which is perfect when you may be hosting a brunch.  It also can be adapted in a variety of different ways.  Don’t want salted caramel?  That’s weird…but just fine!  Bake without the caramel on the bottom, and serve with maple syrup, instead.  Want to add chocolate chips to this already extra-rich dish?  Go crazy and layer them in the bread before soaking, and enjoy!  Before going on a juice cleanse, because you may need one.

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But it’s the salted caramel, and the marscapone, and the extra salted caramel marscapone sauce that makes this so over-the-top, and worthy of a rooftop brunch on a warm, lovely, pre-summer day.  Add a mango mimosa or two, and you’ll be declared the brunch host for life.  No more time to take time off!

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Salted Caramel Baked French Toast (adapted from Smitten Kitchen)

3/4 cup, plus 1 tbsp granulated sugar
6 tbsp. unsalted butter, cut into 1/2 inch cubes
1/2 tsp. flaky sea salt
1/3 cup heavy cream
1 loaf challah bread (cut into 1/2 inch thick slices)
7 large eggs
3/4 cup marscapone cheese, divided (1/4 cup for custard, 1/2 cup for serving)
3/4 cup whole milk
1/2 tsp. vanilla extract
1/4 tsp. table salt
salted caramel marscapone, to serve (recipe below)

The night before serving:

Place 3/4 cup sugar, butter and salt in a medium, heavy-bottomed, pot, over medium heat.  Allow the butter to melt completely, and the sugar to start dissolving.  Stir with a wooden spoon, and continue to cook until the mixture reaches a deep amber color.  Add the cream, which will splatter and bubble up, and mix until the cream is well incorporated.  Pour the caramel into the baking vessel, a 9-10 inch pie plate, or gratin dish.  Refrigerate for at least 30 minutes to harden the caramel.

To make the custard, beat together eggs, 1/4 cup marscapone, milk, remaining 1 tbsp sugar, vanilla and salt, until everything is all uniform.  Arrange the bread on top of the caramel, making sure that all of caramel is covered.  Carefully pour the custard on top of the bread.  Cover tightly with plastic wrap and chill overnight.  Place a plate on top of the baking dish to ensure that all of the bread if properly soaked.

The next morning:

Take out french toast 1.5 hours before baking.  Preheat oven to 350 degrees.  Bake for 45 minutes to 1 hour until the top if golden, and the bread seems moist, but there is no liquid left.  You can invert it by running a knife around the edges and (while wearing oven mitts!), inverting the baking dish onto a plate.  Or you can scoop it out and serve with extra marscapone and salted caramel marscapone sauce on top.  Decisions, decisions.

Salted Caramel Marscapone Sauce (slightly adapted from Milk and Honey)

You can make this the day before, or while the french toast is baking.  If you make it the day before, microwave it for 20 seconds and stir vigorously until the caramel becomes uniform again.  It will separate in the refrigerator.

1/2 cup sugar
2 tbsp. water
4 tbsp. butter, cut into 1 inch cubes
2 heaping tbsp. marscapone cheese
1/2 tsp. flaky sea salt

Put the sugar and water in a heavy-bottomed pot, and stir together.  Place over medium heat and do not stir.  Let it come to a boil and bubble, as it turns golden and amber colored.  When it is dark enough, take it off the heat and whisk in butter and salt.  After they are fully incorporated, add marscapone and whisk until uniform.


Fudgy Chocolate Brownies

May 22, 2014

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I’ve been studying for exams for the past couple weeks.  And therefore, my procrastination levels have been off the charts.  One thing that I love to do to waste time is to look at recipes, of course.  But this time around, I have been looking at my blog and the recipes that I have posted.  Not because I have time to make anything at the moment (although that would be another brilliant procrastination technique), but to check to see what I haven’t made.

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It turns out that it was brownies!  Sure, I’ve made white chocolate brownies, and I’ve made brownie-like things before.  But never the square piece with the crispy edge and fudgy center and all chocolate goodness.

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Another thing that jumped out is the number of times that I have said that I don’t like really chocolatey things.  I mean, did you believe me?  Because, I sure didn’t.  And I don’t now, while I present to you the most chocolatey and gooey brownies imaginable.   And believe me when I say that really, truly enjoyed these.  And because I always want you to make more friends, put a plate of these beauties in front of any student studying for finals, and you will be loved.  Seriously, try it.

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I’m sorry that I have been lying to you for these years.  I will never turn down a intense chocolate desserts for, well, anything.  The truth was bound to come out at some point.

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Fudgy Chocolate Brownies (adapted from Serious Eats)

1 stick butter, melted

6 oz. bittersweet (dark) chocolate

4 oz. unsweetened chocolate

1 cup (7 oz.) sugar

3 eggs

heaping 1/2 tsp. salt

1.5 tsp. vanilla extract

1 tsp. instant espresso powder

3/4 cup flour

2 tbsp. cocoa

Preheat oven to 350.  Line a square baking dish (8×8) with parchment paper, with some hanging over the edge of the pan.  Spray with parchment paper with cooking spray.

In the microwave, in 30 second intervals, or in a double boiler, melt together the two types of chocolate and butter until smooth.  Set aside to cool slightly.

Whisk together eggs, sugar, salt, vanilla, and espresso powder.  Beat vigorously, by hand, for about 3-5 minutes, until the egg yolks are pale and ribbon-like.  Stir in chocolate mixture.  Sprinkle flour and cocoa on top, and stir in the dry ingredients until just incorporated.

Pour into prepared pan, and bake for 25-28 minutes.  Do not overbake for maximum fudginess.  Let cool completely in pan.  Life out with parchment paper and cut into squares.

 


Peanut Butter Oreo Ice Cream

May 8, 2014

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You may already know this, but vanilla and chocolate are still the most popular ice cream flavors in the country.  I find this interesting.  With all the wacky, intriguing and unique flavors out there, simplicity still wins out.  I’m not sure if I find this refreshing or boring.

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So while studying for finals, and already in the mode, I decided to do some market research.  Turns out that there are varying reports about the top three flavors behind the two staples.  Some say cookie dough is number 3, some say that rocky road is.  But the one consistency is that cookies and cream always, always makes the top 5.

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There is a straightforwardness about this variety after all.  A sweet cream base with nothing but softened chocolate cookies mixed in.  It’s a classic.  But because it’s an age of innovation and disruption (it’s the finals that is making me talk like this, I swear), I decided to add a little twist.  A nutty and ever-so-slightly salty base with Oreos swirled throughout.  I’m expecting for this flavor to make the top 5 flavors soon.

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Peanut Butter Oreo Ice Cream

2 cups whole milk

1 cup cream

1 cup no-stir peanut butter

2/3 cup sugar

2 tbsp. honey

1/2 tsp. sea salt

1/3 of a package of Oreos, quartered (about 1 1/2 cups chopped)

Combine milk, cream, peanut butter, sugar, honey and salt in a medium pot.  Heat over medium heat and whisk together until everything is well combined, and mixture is boiling.  Take off the heat, and let the mixture come to room temperature.  Refrigerate until completely cold.

Churn ice cream according to your ice cream maker’s directions.  In the last two minutes of churning, dump in the Oreos and churn for an additional 2 minutes.  Place in the freezer until the mixture is completely frozen solid – about 2 hours.


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