Sweet Peony

roasted blueberry cupcakes with cream cheese frosting & a virtual baby shower

2012-09-25T06:00:00.000-07:00

This is a very special post because it's a surprise virtual baby shower for a very special fellow blogger, Krissy of Krissy's Creations!

Krissy and her husband, Steve, are expecting their first baby! A baby boy! I am so excited for them! Baby Ezekiel is expected to arrive in the coming weeks so a group of us are celebrating by sharing different treats on our blogs today.

Happy Baby Shower Krissy & Steve!

Krissy is such a sweet and talented person. I love reading her blog and seeing all the fabulous desserts that she comes up with! Knowing that Krissy has a soft spot for cupcakes and that her favorite fruit to bake with are blueberries, I decided to share these Roasted Blueberry Cupcakes with Cream Cheese Frosting.

These cupcakes are made by first roasting the blueberries in the oven until they start to burst. I promise this is something you don't want to skip! The roasted blueberries add a perfect natural bluish-purple coloring and a deep blueberry flavor. Aside from this additional step, the cupcakes are a breeze to whip up. And since I love cream cheese frosting (like, totally looooove) I decided to top the cupcakes with it. Definitely an excellent decision! These cupcakes were so delicious!

Krissy, I wish I could share these with you and Steve in person! I wish you all the best in welcoming sweet Ezekiel into your family! xoxo

Please check out what the other ladies made for Krissy & Steve's Virtual Baby Shower:

Audra of The Baker Chick - Mini Salted Caramel Brownie Pies
Averie of Averie Cooks - Cinnamon Oatmeal Date Bars with Chocolate Ganache
Cassie of Bake Your Day - Red Bell Pepper & Ranch Cheese Dip
Erin of Big Fat Baker - Blueberry Punch
Jacqueline of The Dusty Baker - Kid-friendly Gluten-and-Dairy-Free Chicken Fingers
Lauren of Keep It Sweet - Baby Blue Cake Pops From Scratch

Roasted Blueberry Cupcakes with Cream Cheese Frosting
makes 12+ cupcakes
Printer-Friendly Version

Ingredients:
1 3/4 cups fresh blueberries (plus more for garnish, if desired)
1 3/4 cups flour
1 1/4 teaspoon baking powder
1 cup sugar
1/2 cup butter, at room temperature
2 eggs, at room temperature
2 teaspoons vanilla extract
1-2 tablespoons milk, if needed

Directions:
Preheat oven to 400 degrees F. Spread blueberries on a cookie sheet and roast for 15-20 minutes, or until they start to burst. Remove from oven and let them cool.

Lower the oven temperature to 350 degrees F. Line a cupcake pan with liners.

In a large bowl, sift together flour & baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3-4 minutes. Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.

Reduce mixer speed to low and add the dry ingredients, mixing just until incorporated. Add in the blueberries and beat on medium-low speed until the berries break up, about 2-3 minutes, until the batter is smooth. If the batter needs more liquid, add milk 1 tablespoon at a time.

Fill the cupcake liners about 2/3 full. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Frost with cream cheese frosting (recipe below).

Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, softened but cool
8 ounces (1 block) cream cheese, cold
4-5 cups powdered sugar, sifted
2-3 teaspoons clear vanilla extract (to help maintain bright white color)

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, cream butter and cream cheese on medium-high until light and fluffy, about 4-5 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add in vanilla and blend until moistened. Increase mixer speed to medium and beat frosting for 2 minutes until smooth & fluffy.

Frost cupcakes as desired. Top with blueberries rolled in sugar if desired. Enjoy!

*NOTES:
- I used almond milk for the cupcakes.
- My batch made 12 regular sized cupcakes & 12 mini cupcakes.

Source: cupcakes adapted from How Sweet Eats; frosting recipe is my own

paleo asian cabbage salad

2012-08-03T03:00:00.000-07:00

This is an exciting day.

I'm finally sharing a Paleo recipe! Ermahgerd!

Yeah, it's about time. I mean, I've only been talking about it non-stop for the past 2 months! I've also been documenting my Paleo journey on Instagram and have received a ton of requests to share some recipes. It makes me super happy to know that y'all are interested!!

But for those of you that want to run away, please don't! I'm going to be sharing Paleo desserts too! Hooray!

Anyhoo, let me tell you about this Asian Cabbage Salad. There's this restaurant chain in LA called California Chicken Cafe that has this super amazeballs cabbage salad. I was introduced to it during my first 30 days of Paleo and could immediately taste that it wasn't Paleo. The horror!

The dressing was definitely too sweet. Since it was so freaking good & I couldn't eat it, I named it "demon salad". I made it my life goal (yes, it was that serious) to make a Paleo version of demon salad.

And you guys. You. Guys.

This salad is bomb! I like it wayyyy better than the original cabbage salad. I make, like, 3 batches a week! (I wish I was joking.) We've been eating it with chicken, slow-cooker pulled pork, bacon, everything!

I know what you're thinking, and nooooooo it doesn't taste like "diet" food. You would never know that it's Paleo. I promise.

One huge secret to make the Asian dressing Paleo-friendly is using coconut aminos to replace the soy sauce. Coconut aminos tastes just like soy sauce, but it's soy-free and gluten-free. If you can't find it, another option is to use liquid aminos.

I really hope you give the salad a try. It's soooo amazing! You can make it as a mayonnaise-free cole slaw for barbecues or as a side dish to any type of protein. It's kind of the best salad ever.

Paleo Asian Cabbage Salad
serves 4-6
Printer-Friendly Version

Ingredients:
1/2 head of cabbage, shredded
1/2 head of red cabbage, shredded
3 green onions, chopped
3/4 cup slivered almonds
3 tablespoons roasted sesame seeds
1/4 cup sesame oil
1/4 cup PLUS 2 tablespoons apple cider vinegar
1/4 cup coconut aminos
1 teaspoon organic raw, wild honey
black pepper to taste

Directions:
In a large bowl, add the cabbages, green onions, and almonds. When adding the sesame seeds, slightly crush them between your fingertips (this releases more flavor). Mix everything together.

In a small bowl, whisk together the remaining ingredients. Pour over the salad and mix until the cabbage is well coated. Taste, and adjust seasonings as needed.

The salad can be enjoyed immediately, but I prefer to let it marinate in the fridge for a few hours before serving. It tastes even better the next day.

Enjoy!

Source: Sweet Peony Blog original recipe

I mean it. Best. Salad. Ever.

milk bar mondays - chocolate chocolate cookies

2012-07-16T03:00:00.000-07:00

Not just chocolate.

But chocolate chocolate.

(In case you haven't figured it out, I made you uber-chocolatey cookies today.)

I know I've told you, but I was never been a huge chocolate person.

Yes. I said was.

Being on paleo has made me crave chocolate like whoah. Like, allllll the time! I have no idea what's going on!

But since I can't eat chocolate (the competition is in just 2 weeks, eeep!), I curb my cravings with fruit and jars & jars of nut butter. I've recently discovered Barney Butter, which is the most amazeballs almond butter made on this planet. It's totally that good. Go buy a jar, or three. Then buy yourself some macadamia butter. Say whaaaa?? Yeah, it exists. And totally rocks my life.

Anywho, like I said, I can't really eat chocolate right now, but when I saw we were making these cookies for Milk Bar Mondays, I knew it'd be a problem. I mean, how could I resist chocolate CHOCOLATE cookies?!

I couldn't. Obvi.

These cookies were super duper chocolatey, just as promised. It was great how easy these were to put together. You just make a chocolate crumb, then add it to the chocolate cookie dough. Too easy! The chocolate crumb adds a nice texture & salty bite to the cookie.

If I'm being honest though, I thought the cookie was the most "normal" recipe I've made for Milk Bar Mondays. Usually, I find the desserts to be unique and unbelievably delicious. And while this chocolate cookie was good, they just weren't anything spectacular. I still prefer my favorite triple chocolate cookies.

For the recipe, visit Cassie at Bake Your Day. And don't forget to say hey to the rest of the Milk Bar Monday girls and check out their Chocolate Chocolate Cookies!

Audra at The Baker Chick
Erin at Big Fat Baker
Jacqueline at The Dusty Baker
Krissy at Krissy's Creations
Meagan at Scarletta Bakes

Follow the Milk Bar Monday ladies on Twitter!

milk bar mondays - birthday layer cake

2012-06-18T03:00:00.000-07:00

I have never wanted cake so bad in my life.

Not just cake. But epic, funfetti cake. Layers and layers of sprinkley cake.

In other words, heaven.

I've told you guys that I am obsessed.with.sprinkles. I also told you that I'm on this crazy diet where I don't eat gluten, dairy, or sugar.

What to do, what to do... cake just so happens to be made out of, oh, I dunno, gluten, dairy, and sugar.

Well, the last day of my 30-day Paleo challenge is conveniently on Tuesday. This is clearly the best-timed Milk Bar Mondays post everrrrr.

Can you guess what I'm eating on Wednesday? Yup! Cake for breakfast, cookies for lunch, cake for dinner, and sushi for dessert. Whaaaaaa? (Just go with it...)

But since I have this crippling weakness for funfetti, and upon smelling the gloriousness that is this cake baking in my oven, I decided that one bite would be had.

One bite.

I mean, what kind of blogger would I be if I didn't tell you how amazeballs the dessert I made actually is?! (Ummm, kindly ignore the fact that I did this last time.)

So yeah, one bite.

One unhinged jaw sized bite.

I knowwww... I probably should've set size standards for the bite.

But OMGGGGG YUMMMM! It was soooooo worth it! I know I say this a lot, but for realios, this is the best thing in the entire universe! Like, stomp your feet, dance, and punch your thigh (simultaneously, duh!) kind of amazing. <--- the reason I have no friends.

It was everything I've ever hoped for in a cake! Just imagine the layers of funfetti cake, birthday cake crumb (which I will be eating as cereal), and perfect vanilla frosting.

All I can say is that I am thankful for whatever force kept me from shoving my face into that cake and eating my way out. Willpower FTW!

Thank you to Audra, who picked this phen-aaahhhh-menol cake for this week's Milk Bar Monday's recipe. I looooved baking & assembling the cake (super easy, bt-dubs!), and I am so happy to have this waiting for me!

For the recipe, visit Audra at The Baker Chick. And don't forget to say hey to the rest of the Milk Bar Monday girls and check out their Birthday Layer Cakes!

Cassie at Bake Your Day
Erin at Big Fat Baker
Jacqueline at The Dusty Baker
Krissy at Krissy's Creations
Meagan at Scarletta Bakes

Follow the Milk Bar Monday ladies on Twitter!

The cake is taunting me from the fridge. Hellllppppp!

milk bar mondays - grasshopper pie

2012-06-04T03:00:00.000-07:00

Well, hey there! Long time no... talk? see? read?

Yeah. I know. Totes on me.

Life has just been... life.

But I wanna tell y'all a secret.

Have you heard of CrossFit? Well, I dig it. It's kind of my jam.

I have a pretty big competition coming up at the end of July. Also, it's my first competition. Also, it's being held in the Rose Bowl. Also. Also. Also... I'm really scurrrred.

And I'm super excited! It's a team competition and I know we're going to have an awesome time!

So, basically, I've been training overtime to prepare for this little shindig. Hence, my disappearance. I blame this on my less than stellar time management skills.

I also blame this on the fact that I am doing the Paleo Challenge to aid in my competition prep. I'm on Day 15 and it's just as hard as it sounds. Especially the no sugar. And the no grains. Aaaand the no dairy too. Minus all that, I feel fantastic! Yay cavemen!

Sadly, Paleo has led me to not bake as much for I am not a strong willed person!

BUT DON'T WORRY! This isn't forever. Geez!

If you're curious to know what I'm eating, you can follow me on Instagram, or let me know if you'd like me to share some Paleo recipes! I'd love to mix it up for a couple months!

Just know that I'm still baking up treats for my coworkers and friends that are sane & eat a normal diet which allows dessert. Enter: the Grasshopper Pie, the latest from our Milk Bar Mondays group.

Minty, chocolatey, marshmallowy, brownie pie-y, goodness.

Believe it or not, I know this pie is fantastic. One- just look at the ingredients. Two- I stared creepily at friends while they ate it and their faces said it all. GLORIOUS.

Super gooey from the brownie pie filling & the marshmallows. Creamy & minty from the mint cheesecake filling. Crunchy graham crust. Melty chocolate chips & a cool mint glaze to top it all off.

This was such a winner! Everyone seriously loved it! Even with a few components to make, this came together surprisingly quick. I hiiiiighly recommend you make this! And then eat a slice for me!

Don't forget to say hey to the rest of the Milk Bar Monday girls and check out their takes on the Grasshopper Pie!

Audra at The Baker Chick

Cassie at Bake Your Day

Erin at Big Fat Baker

Krissy at Krissy's Creations

Follow the Milk Bar Monday ladies on Twitter!

Grasshopper Pie
makes 1 10-inch pie

1 recipe Mint Cheesecake Filling (recipe follows)
1 recipe Brownie Pie (recipe follows)

20 g (2 tablespoons) mini chocolate chips
25 g (1/2 cup) mini marshmallows

1 recipe Mint Glaze (recipe follows)

To assemble the pie:
Heat the oven to 350 degrees F.

Grab a sheet pan and put your pie tin of graham crust on it. Pour the mint cheesecake filling into the shell. Pour the brownie batter on top of it. Use the tip of a knife to swirl the batter and mint filling, teasing up streaks of the mint filling so they show through the brownie batter.

Sprinkle the mini chocolate chips into a small ring in the center of the pie, leaving the bulls eye center empty. Sprinkle the mini marshmallows into a ring around the ring of chocolate chips.

Bake the pie for 25 minutes. It should puff slightly on the edges but still be jiggly in the center. The mini chocolate chips will look as if they are beginning to melt, and the mini marshmallows should be evenly tanned. Leave the pie in the oven for an additional 3 to 4 minutes if this is not the case.

Cool the pie completely before finishing it. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you’re in a hurry.

Now the pie needs to be Jackson-Pollocked with mint glaze. Make sure your glaze is still warm to the touch. Dunk the tines of a fork into the warm glaze, then dangle the fork about 1 inch above the bull’s eye center of the pie.

Transfer the pie to the fridge so the mint glaze firms up before serving - which will happen as soon as it’s cold, about 15 minutes. Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.

Graham Crust
190 g (1 1/2 cups) graham cracker crumbs
20 g (1/4 cup) milk powder
25 g (2 tablespoons) sugar
3 g (3/4 teaspoon) kosher salt
55 g (4 tablespoons) unsalted butter, melted, or as needed
55 g (1/4 cup) heavy cream

Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1 1/2 tablespoons) butter and mix it in.

Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature for 1 month in the fridge or freezer.

Mint Cheesecake Filling
60 g (2 ounces) white chocolate
20 g (2 tablespoons) grapeseed oil
75 g (2 1/2 ounces) cream cheese
20 g (2 tablespoons) powdered sugar
2 g (1/2 teaspoon) peppermint extract
1 g (1/4 teaspoon) kosher salt
2 drops green food coloring

Combine the white chocolate and oil in a microwave-safe dish and gently melt the mixture on low for 30 to 60 seconds. Use a heatproof spatula to stir the chocolate and oil together, working until the mixtures is glossy and smooth.

Combine the cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and stir together on medium-low speed for 2 to 3 minutes to blend. Scrape down the sides of the bowl.

On low speed, slowly stream in the white chocolate mixture. Mix for 1 to 2 minutes, until it is fully incorporated into the cream cheese. Scrape down the sides of the bowl.

Add the peppermint extract, salt, and food coloring and paddle the mixture for 1 to 2 minutes, or just until it is smooth and leprechaun green. (You may need to scrape the bowl down once mid-mixing.) No point in making ahead - you don’t have any use for it otherwise and it will make it trickier to swirl in later.

Brownie Pie
3/4 recipe (255 g, 1 1/2 cups) Graham Crust
125 g (4 1/2 ounces) 72% chocolate
85 g (6 tablespoons) unsalted butter
2 eggs
150 g (3/4 cup) sugar
40 g (1/4 cup) flour
25 g (3 tablespoons) cocoa powder
2 g (1/2 teaspoon) kosher salt
110 g (1/2 cup) heavy cream

Dump 210 g (1 1/4 cups) graham crust into a 10-inch pie tin and set the remaining 45 g (1/4 cup) to the side. With your fingers and the palms of your hands, press the crust firmly into the pie tin, covering the bottom and sides of the pan completely. Wrapped in plastic, the crust can be refrigerated or frozen for up to 2 weeks.

Combine the chocolate and butter in a microwave-safe bowl and gently melt them together on low for 30 to 50 seconds. Use a heatproof spatula to stir them together, working until the mixture is glossy and smooth.

Combine the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whip together on high for 3 to 4 minutes, until the mixture is fluffy and pale yellow and has reached the ribbon state. (Detach your whisk, unk it into the whipped eggs, and wave it back and forth like a pendulum: the mixture should form a thickened, silky ribbon that falls and then disappears into the batter.) If the mixture does not form ribbons, continue whipping on high as needed.

Replace the whisk with the paddle attachment. Dump the chocolate mixture into the eggs and briefly mix together on low, then increase the speed to medium and paddle the mixture for 1 minute, or until it is brown and completely homogeneous. If there are any dark streaks of chocolate, paddle for a few seconds longer, or as needed. Scrape down the sides of the bowl.

Add the flour, cocoa powder, and salt and paddle on low speed for 45 to 60 seconds. There should be no clumps of dry ingredients. If there are any lumps, mix for an additional 30 seconds. Scrape down the sides of the bowl.

Stream in the heavy cream on low speed, mixing for 30 to 45 seconds, just until the batter has loosened up a little and the white streaks of cream are fully mixed in. Scrape down the sides of the bowl.

Detach the paddle and remove the bowl from the mixer. Gently fold in the 45 g (1/4 cup) graham crust with a spatula. (These crumbs will add little bursts of flavor and texture into the pie filling.)

Mint Glaze
30 g (1 ounce) white chocolate
6 g (2 teaspoons) grapeseed oil
0.5 g (scant 1/8 teaspoon) peppermint extract
1 drop green food coloring

Combine the white chocolate and oil in a microwave-safe dish and melt the chocolate on low for 20 to 30 seconds. Use a heatproof spatula to stir the oil and chocolate together, working until the mixture is glossy and smooth.

Stir in the peppermint extract and food coloring.

Source: Momofuku Milk Bar cookbook

raspberry coconut macaroons

2012-05-02T03:00:00.000-07:00

I'm back with more cookies.

I told you I was on a roll.

Totally different from chocolate chip, but I am so in love with these cookies! What's not to love about raspberries and coconut?

I saw these on Pinterest, and decided to make these because of their color. Yessss, seriously.

I don't know if we've talked about this before, but I am obsessed with the color pink. Well, hot pink. Actually, make that hot pink and purple. Obsessssssed.

No matter how hard I try, I always end up with one of those colors. I.just.can't.help.myself.

You can just picture my place right? Pink and purple everywhere. I SO WISH.

But, Matt would kill me. Huuuge personal victory for getting lavender pillows for our guest room daybed. Lavender with sequins. Baby steps, people.

So yeah, cookies.

Look at them! All pretty and magenta-y, which is, wait for it, hot pink + purple. OMG.

Not only are they adorable, but super yummy. I love macaroons to begin with, but adding in the raspberry is a pretty solid decision. They really brighten up the macaroons and provide the right amount of tartness. I think next time I might drizzle on some chocolate, because come on. Chocolate makes everything better.

Raspberry Coconut Macaroons
makes about 24 cookies
Printer-Friendly Version

Ingredients:
200 grams (7 ounces) sweetened, flaked coconut
65 grams (1/3 cup) sugar
45 grams egg whites (from about 1 1/2 eggs)
1/4 teaspoon clear vanilla extract
1/8 teaspoon salt
85 grams (3 ounces or 2/3 cup) raspberries, rinsed & completely dry

Directions:
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.

In a food processor, process the coconut for about one minute. Add the sugar and process for another minute. Add the egg whites, vanilla, and salt. Process the mixture for one minute. Scrape down the sides of the bowl and add in the raspberries. Working in pulses of the food processor, pulse in the raspberries until mostly, but not completely, broken down, scraping down the bowl as needed.

Scoop the mixture (about 1 tablespoon mounds) onto the prepared baking sheet. Bake for 25 minutes, or until lightly golden on the tops. Let cookies cool on pan for 10-15 minutes then transfer to a wire rack to cool completely.

Enjoy!

*NOTES
- I used about 15 pulses to get the raspberries broken down, but next time, I would pulse less to achieve a more marbled effect with the white coconut.

Source: slightly adapted from Smitten Kitchen

You might want to double the recipe. These babies go fast.

brown butter chocolate chip cookies

2012-04-30T03:00:00.000-07:00

Me want cookie.

a la Cookie Monster.

That guy is so cool. With his googly eyes and questionable, yet super awesome eating habits.

Anyway. You guys. I've been a cookie baking machine.

Something about being sick the past couple weeks has made me crave cookies like something fierce. Maybe it's that chocolate chip cookies always feel like the ultimate comfort food.

I love that they are so simple, yet so delicious. I love that you can eat them warm out of the oven. Note: warm. Not straight-off-the-pan-and-still-sort-of-baking HOT.

Bottom line, I love me some cookies. They're just about the only dessert that I eat and eat and eat. And eat.

On the day I was feeling the crappiest, I decided that I really needed cookies. Warm, gooey chocolate chip cookies. Never mind that I couldn't really taste anything. Never mind that I should have been sleeping off the drowsy pills.

My medicated self decided that boiling butter over a fire to brown it would be a good move. What a smart person she is. I like her.

So, I baked these up using my favorite chocolate chip cookie recipe, but with brown butter. The smell alone was outrageous. I inhaled three of them for the sake of having my cookies.

But, I made Matt taste test since I was clearly not qualified. His reaction? Pure bliss. Then I had my co-workers taste them. Record timing of treat disappearance. These cookies were seemingly winners.

Luckily, I saved myself some cookie dough to bake up when my tastebuds decided to rejoin the party.

And woah. Just woah. These are the best dang chocolate chip cookies everrrrr. Obviously to be enjoyed with a glass of milk. Duh.

Brown Butter Chocolate Chip Cookies
makes 24+ cookies
Printer-Friendly Version

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups PLUS 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar, packed

1/2 cup sugar

1 egg PLUS 1 egg yolk

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips

Directions:
Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.

In a small saucepan over medium heat, melt the butter until browned and little black bits start to form on the bottom, about 5 minutes. Remove from heat and cool until warm.

In a medium bowl, whisk together the dry ingredients. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugars and brown butter on medium-high speed until lightened in color and creamy, about 3-4 minutes. Add in the egg, egg yolk, and vanilla, mixing until combined. With the mixer on low, add the dry ingredients, mixing just until combined. Mix in the chocolate chips.

Scoop the dough (about 2 tablespoons) onto the prepared baking sheets. Bake for 12-14 minutes, or until lightly golden around the edges. Be careful not to overbake. Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.

Enjoy!

Source: adapted from Annie's Eats

Om nom nom nom nom.

milk bar mondays - compost cookies

2012-04-23T03:00:00.000-07:00

Composting is cool.

Especially when it results in cookies.

So, I'm just gonna throw this out there. Mondays are working their way up to becoming my favorite day of the week.* Say whaaaaa?!

I know. What a weirdo.

But these Milk Bar Monday posts are totes exciting for me. I am so in love with everything we've baked so far!

This week, Krissy chose Compost Cookies. They're a Milk Bar favorite, and I get it. The cookies are stuffed full with crazy things like graham crust and potato chips. Sounds questionable but it.just.works.

These cookies were really easy to make. You could actually just throw whatever you have in your pantry into these cookies. You pick the fillings! Just maybe not shrimp chips. <-- Those totally exist & are super amazing. Don't question me.

Anyway, I wish I could explain how these cookies taste. Sweet, but salty. Crunchy, but chewy. Chocolatey, but kind of coffee-y. And since that helps in NO way, I'm just going to tell you that they're fantastic. And that you should make them.

For the recipe, visit Krissy at Krissy's Creations. And don't forget to say hey to the rest of the Milk Bar Monday girls and check out their takes on the Compost Cookies!

Audra at The Baker Chick

Averie at Averie Cooks

Cassie at Bake Your Day

Erin at Big Fat Baker

Jacqueline at The Dusty Baker

Meagan at Scarletta Bakes

Follow the Milk Bar Monday ladies on Twitter!

*I've decided that Mondays are still only my 6th favorite day. Sloooowly but surely moving up.

nutella cupcakes

2012-04-13T07:00:00.002-07:00

I don't think you're ready...

...for this jelly.

Ohhhh yeah. Totally bringing it today with the "Bootylicious" reference. Wut wuuuttt!

Which reminds me. Funny story. So right after high school, my family was packing up to move to Japan. I was dancing around to that song and got so into backing my thang up, that I tripped over boxes and fell into my suitcase, scraping my back on the plastic edge. And by scraping I obviously mean slicing open. So now I have a scar on my back that will forever and ever remind me of "Bootylicious". I'm soooo lucky you guys.

Remember this teaser from Instagram?

Oh right. The cupcakes.

These cupcakes are no joke.

Super serious and super chocolatey. Let's call them: Super Fantasmic Best Cupcakes of your Life. I wish I could shove one in your face right now so you could experience the true bliss that is the nutella cupcake.

First off, this chocolate cupcake is dooope. THE best that I've had. Ridiculously moist (eww) and fluffy.

Second, the nutella buttercream is - actually, I don't need to finish that. It's freaking nutella buttercream!!

If you haven't already sprinted out the door to go buy some nutella, I highly recommend that you do.

No, seriously. Do it.

Oh-ho, naughty cupcake!

Chocolate Cupcakes

Printer-Friendly Version

makes 24+ cupcakes

Ingredients:
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup hot coffee

Directions:

Preheat oven to 350 degrees F. Line two cupcake pans with liners.

In a medium bowl, combine the buttermilk, oil, eggs, and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined. With the mixer still on low, slowly add the wet ingredients until just combined. Continuing to mix on low, add the coffee and mix just to combine. Scrape the sides and bottom of the bowl, and mix again to make sure everything is combined. The batter will be very thin.

Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Nutella Buttercream
makes enough to frost 24 cupcakes

Ingredients:
2 sticks unsalted butter, softened but cool
1 (13-ounce) jar of nutella
2 teaspoons vanilla extract
5 cups powdered sugar (sifted, then measured)
5-6 tablespoons heavy cream or milk

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, whip the butter and nutella on medium-high speed until lightened in color and fluffy, about 5-6 minutes. Add in the vanilla and mix until combined. Slowly add in the powdered sugar, 1/2 cup at a time, and scraping down the sides of the bowl as needed.

With the mixer on low, add 4 tablespoons of heavy cream or milk, mixing until moistened. If the frosting is too dry, add an additional 1-2 tablespoons of heavy cream or milk. Turn the mixer to medium-high speed and whip until the frosting is smooth.

Decorate cupcakes as desired. Enjoy!

*NOTES:
- I transferred the cupcake batter to a spouted mixing bowl to easily fill the cupcake liners.
- There was enough left-over batter to make at least 4 regular sized or 12 mini cupcakes.

Source: cupcakes slightly adapted from Food Network (Ina Garten), frosting is a Sweet Peony original

DO IT.

lemon ricotta cookies

2012-04-11T03:00:00.077-07:00

I know what you're thinking.

Cheese in cookies?

How disgusting, right?

You are sooooo wrong.

These cookies are delicious! So fresh and light. The ricotta cheese creates such a great texture, almost like a tiny cake. And they have the perfect amount of tang from the lemon.

Oh, and then there's the glaze. Ohhhh yes. Glaze makes everything better. Especially lemon glaze with cute little zesty specks.

I don't really care to share how many of these I ate, but it was somewhere around 3 x 7 + 19 - 25 or so. I kinda sorta maybe think that these are my new favorite cookies. They're that awesome.

If you still don't believe me, you've totally got to make these cookies for yourselves. And then come back and tell me that I was right about the cheese.

Lemon Ricotta Cookies
makes 4 dozen cookies
Printer-Friendly Version

Ingredients:
For the cookies:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, at room temperature
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

For the cookies: Combine the flour, baking powder, and salt in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating each one until incorporated. Add the ricotta cheese, lemon juice, and lemon zest, and mix to combine. With the mixer on low speed, mix in the dry ingredients.

Scoop the dough (about 2 tablespoons) onto the prepared baking sheets. Bake for 15 minutes, or until lightly golden around the edges. Let cookies cool on pan for 20 minutes then transfer to a wire rack to cool completely.

For the glaze: Combine all ingredients in a small bowl, stirring until smooth. Spoon about 1/2 a teaspoon of glaze onto each cookie and gently spread over the cookie. Let the glaze harden for about 2 hours.

Enjoy!

Source: Food Network (Giada de Laurentiis)

What can I say? I like to be right.

milk bar mondays - crack pie

2012-04-09T03:00:00.180-07:00

Hi friends!

Remember me? I know... I've been super bad. I hope you'll forgive me. And maybe even be proud.

Cuz guess what? I got a job!!!

Yep! Pretty much as soon as I got back from hanging out with Jenny before she was deployed, I found myself applying, interviewing, and getting said job. Awesomeness, FTW!

Buuuttttt it turns out that working can be kind of exhausting. I sorta forgot about that. Don't worry though. I got my groove back. Just like Stella.

I can tell you guys totally missed me.

Mooooving on! Crack Pie.

C.R.A.C.K.P.I.E.

CRACK PIE!

Okay, I'm done. But it needed the emphasis. That's how freaking amazing this pie is. It's currently haunting me from my fridge. Come onnnnn, willpower!

This is the.best.thing I have made for Milk Bar Mondays. And that's saying a lot! I would describe this as a caramel pie in an oatmeal cookie crust. Oh yeah. Total amazeballs.

so gooey!

Surprisingly, it's not incredibly involved or complicated. Seriously! The recipe does call for a funky ingredient called corn powder. After trekking around to every Whole Foods in L.A. and finding that they were all out of freeze-dried corn to make the corn powder, I decided to just use cornstarch, and it worked perfectly.

I am begging you to make this. More like demanding. Because I can. And because I'm bossy.

Since Meagan is the host this week, please go visit her at Scarletta Bakes for the recipe. And don't forget to say hi to the rest of the Milk Bar Monday girls and check out their takes on the Crack Pie!

Audra at The Baker Chick

Averie at Averie Cooks

Cassie at Bake Your Day

Erin at Big Fat Baker

Jacqueline at The Dusty Baker
Krissy at Krissy's Creations

Follow the Milk Bar Monday ladies on Twitter!

milk bar mondays - confetti cookies

2012-03-12T03:00:00.066-07:00

Sprinkles!

They're totally one of my favorite things. When Cassie chose these Confetti Cookies, I was so excited!

Out of the other recipes we've made for Milk Bar Mondays, these were the easiest recipe to make - only two components! The hardest part is chilling the dough before baking.

I used my fun pastel-y, sparkly sprinkles. I just thought they'd be more cute... and of course, I was right. :)

Soooo, not only are the cookies cute, but they're also gigantic. Like huuuuuge! I couldn't believe how big and puffy they were when I pulled them out of the oven. And they have the best texture ever. Perfectly crunchy on the outside and chewy in the center. Do I have to mention the sprinkles again?

These cookies are super delicious. They totally taste like a funfetti cake in cookie form. Yummers!

Don't forget to get the recipe from Cassie and visit the rest of the Milk Bar Monday crew! Please go say hi and check out their takes on the Confetti Cookies!

Audra at The Baker Chick
Jacqueline at The Dusty Baker
Krissy at Krissy's Creations
Meagan at Scarletta Bakes

Follow the Milk Bar Monday ladies on Twitter!

milk bar mondays - apple pie layer cake

2012-02-20T03:00:00.000-08:00

Get ready for the greatest cake ever.

Like seriously.

It is layer upon layer of amazing flavors to form the Apple Pie Layer Cake, the next installment for Milk Bar Mondays.

There are so many things that I love about this cake. The main thing being eeeeverything. In Matt's words, "it's the best thing I've ever eaten in my life." High praise indeed.

But it really is that good. I don't know how to say it any plainer. It tastes like an apple pie in cake form. Hence the name of the... ugh, you get it.

And the presentation is just so impressive. You can see each of the layers, which are just begging you to dig in. Drooool.

I'm seriously beginning to think this cookbook is the best thing ever written.

I'm going to keep this short and sweet because I'm in Colorado visiting with my sister, Jenny, before she leaves for "an undisclosed location in Southwest Asia" for the next 9 months. To say that it'll be hard is putting it lightly. So, I've tasked myself with figuring out how to ship her cakes like this one. :)

Anywho, I know that reading through the recipe is pretty intimidating, but it is so worth it. I pinky promise.

Apple Pie Layer Cake
makes 1 (6 inch) layer cake, 5 to 6 inches tall; serves 6 to 8

Printer-Friendly Version

1 recipe       Barely Brown Butter Cake
1 recipe       Apple Cider Soak
1 recipe       Liquid Cheesecake
1 recipe       Pie Crumb
1 recipe       Apple Pie Filling
1 recipe       Pie Crumb Frosting

1 6-inch cake ring
2 strips acetate (3” x 20”)

To assemble the cake:
Put a piece of parchment or a Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer.

For Layer 1, the bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring. Put the cake scraps inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.

Dunk a pastry brush in the apple cider soak and give the layer of cake a good bath of half of the soak.

Use the back of a spoon to spread half of the liquid cheesecake in an even layer over the cake.

Sprinkle one-third of the remaining half recipe of pie crumbs evenly over the liquid cheesecake. Use the back of your hand to anchor them in place.

Use the back of a spoon to spread one-half of the apple pie filling as evenly as possible over the crumbs.

For Layer 2, the middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. Set a cake round on top of the filling and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).

For Layer 3, the top: Nestle the remaining cake round into the apple pie filling. Cover the top of the cake with all of the pie crumb frosting. Give it volume and swirls, or do as we do and opt for a perfectly flat top. Garnish the frosting with the remaining pie crumbs.

Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.

At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, it can be refrigerated for up to 5 days).

Slice the cake into wedges and serve.

Barely Brown Butter Cake
makes 1 Quarter Sheet Pan

40 g Brown Butter (2 tablespoons)
55 g Butter (4 tablespoons, 1/2 stick)
250 g Granulated Sugar (1 1/4 cups)
60 g Light Brown Sugar (1/4 cup tightly packed)
3 Eggs
110 g Buttermilk (1/2 cup)
65 g Grapeseed Oil (1/3 cup)
2 g Vanilla Extract (1/2 teaspoon)
185 g Cake Flour (1 1/2 cups)
4 g Baking Powder (1 teaspoon)
4 g Kosher Salt (1 teaspoon)

Heat the oven to 350 degrees F.

To make the brown butter, place 2 tablespoons of butter in a microwave-safe bowl and top with a microwave-safe plate. Microwave for 3-5 minutes. The butter will pop while browning. Check the butter, and if not browned enough, microwave again in 1 minute increments. While the brown butter is cooling, stir periodically to incorporate the caramelized bits of butter. Cool completely.

Combine the butters and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium high for 2 to 3 minutes. Scrape down the sides of the bowl once more.

Stream in the buttermilk, oil, and vanilla while the paddle swirls on low speed. Increase the speed to medium-high and paddle 5 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for it, so if it doesn’t look right after 6 minutes, keep mixing. Stop the mixer and scraped down the sides of the bowl.

On very low speed, add the cake flour, baking powder, and salt. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl. Mix on low speed for another 45 seconds to ensure that any little lumps of cake flour are incorporated.

Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan. Bake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

Take the cake out of the oven and cool on a wire rack, or, in a pinch, in the fridge or freezer. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

Apple Cider Soak
makes about 60 g (1/4 cup)

55 g Apple Cider (1/4 cup)
5 g Light Brown Sugar (1 teaspoon tightly packed)
0.25 g Ground Cinnamon (pinch)

Whisk together all of the ingredients in a small bowl until the sugar is completely dissolved.

Liquid Cheesecake
makes one 6” baking dish

227 g Cream Cheese (8 ounces)
150 g Sugar (3/4 cup)
15 g Cornstarch (1 tablespoon)
2 g Kosher Salt (1/2 teaspoon)
25 g Milk (2 tablespoons)
1 Egg

Heat oven to 300 degrees F. Put cream cheese into the bowl of a stand mixer fitted with the paddle, and beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the sugar and mix for 1-2 minutes, until the sugar has been completely incorporated. Scrape down the sides of the bowl.

Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.

With the mixer on a medium low speed stream in the egg slurry. Paddle for 3 or 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.

Line the sides and bottom of a 6” x 6” baking pan with plastic wrap. Pour the cheesecake batter into the pan and bake for 15 minutes. It is done when it is set on the edges but still jiggly in the center. If the edges aren't quite set, bake for 5 minute increments until it's done- no more than 25 minutes.

Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy, and spreadable and can be stored in the fridge in an air-tight container for up to a week.

Pie Crumb
makes about 350 g (2 3/4 cups)

240 g Flour (1 1/2 cups)
18 g Sugar (2 tablespoons)
3 g Kosher Salt (3/4 teaspoon)
115 g Butter, melted (8 tablespoons, 1 stick)
20 g Water (1 1/2 tablespoons)

Heat the oven to 350 degrees F

Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.

Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.

Spread the clusters on a parchment – or Silpat-lined sheet pan. Bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.

Let the crumbs cool completely. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

Apple Pie Filling
makes about 400 g (1 3/4 cups)

1 Lemon
300 g Granny Smith Apples (2 medium )
14 g Butter (1 tablespoon)
150 g Light Brown Sugar (2/3 cup tightly packed)
1 g Ground Cinnamon (1/2 teaspoon)
1 g Kosher Salt (1/4 teaspoon)

Fill a medium bowl halfway with cold tap water. Juice the lemon into it. Fish out and discard any seeds. You will use this lemon water to keep your apple pieces looking fresh and pert.

Peel the apples, then halve and quarter them. Put each apple quarter on its side and cut a small slice down the length of the apple to remove the seeds and core. Cut each apple quarter lengthwise into thirds and then crosswise into fourths, leaving you with 12 small pieces from every apple quarter. Transfer these pieces to the lemon water as you go.

When you’re ready to cook, drain the apples (discard the lemon water) and combine them in a medium pot with the remaining ingredients. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid. Reduce the heat and simmer the apples gently for 3 to 5 minutes. Be careful not to cook the apples so much that they turn into applesauce.

Transfer to a container and put in the fridge to cool down. Once completely cooled, the filling can be stored in the fridge in an airtight container for up to 1 week; do not freeze.

Pie Crumb Frosting
makes about 220 g (3/4 cup), or enough for 2 Apple Pie Layer Cakes, or 1 generously frosted cake

1/2 recipe Pie Crumb
110 g Milk (1/2 cup)
2 g Kosher Salt (1/2 teaspoon)
40 g Butter, at room temperature (3 tablespoons)
40 g Confectioners’ Sugar (1/4 cup)

Combine the pie crumbs, milk, and salt in a blender, turn the speed to medium-high, and puree until smooth and homogenous. It will take 1 to 3 minutes (depending on the awesomeness of your blender). If the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon, and scrape down the sides of the canister, remembering to scraped under the blade, then try again.

Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow. Scrape down the sides of the bowl with a spatula.

On low speed, paddle in the contents of the blender. After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan color, give the bowl another scrape and mix for one more minute.

Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

Source: Momofuku Milk Bar cookbook

Don't forget to go visit the rest of the Milk Bar Monday crew! Please go say hi and check out their takes on the Apple Pie Layer Cake!

Cassie at Bake Your Day
Erin at Big Fat Baker
Audra at The Baker Chick
Jacqueline at The Dusty Baker
Krissy at Krissy's Creations

Follow the Milk Bar Monday ladies on Twitter!

melting chocolate soufflés

2012-02-13T03:00:00.000-08:00

Hiiiiiii.

You're gonna want to make these Melting Chocolate Soufflés.

... Chocolate Lava Cakes.

... Molten Chocolate Cakes.

Ugh, whatever! Delicious, ooey, gooey, chocolate cakes.

Chocolate cakes that are... wait for it... GLUTEN-FREE! Yea-yuhhhh!

The recipe for these chocolate soufflés is from Roy's, which is a Hawaiian Fusion restaurant that we love. We go almost every time we visit Matt's brother in Las Vegas, and we went to the one on the Big Island last summer. It's safe to say that it is our favorite restaurant.

So, the recipe tells you to chill the batter overnight. It's like a melted chocolate slumber party in the fridge that I wasn't invited to. Extremely unfair.

But, I waited. Which may have been the hardest thing ever.

Until I had to line the ramekins with parchment paper. O M G. Have you tried that? Arghhhhh! It's the most annoying and expletive-inducing kitchen task. Screw you, parchment!

I know. I am not a person that was blessed with patience.

Good thing that these soufflés are worth the wait. They are so amazing! Even more so when paired with a fresh raspberry coulis. The sweet, yet tart sauce is a perfect complement, and the color is just gorgeous!

So, like I said, you're gonna want to make these. Make the batter tonight, which will take you all of 10 minutes. Then, bake them up tomorrow for your honey bunch. They will love you forever.

Melting Chocolate Soufflés with Fresh Raspberry Coulis {Gluten-Free}
makes 2 soufflés

Printer-Friendly Version

Ingredients:
2whole eggs
2 egg yolks
1/2 cup sugar
1 1/2 tablespoons cornstarch
6 tablespoons butter
4 ounces semi-sweet chocolate , chopped (I used Ghirardelli)

Directions:
In a small bowl, whisk together the eggs and egg yolks. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, mix together the sugar and cornstarch.

In a saucepan over medium heat, bring the butter to a simmer. Add in the chopped chocolate . Stir until the chocolate mixture is melted, smooth, and starts to bubble around the edges. Remove from heat.

With the mixer on low, pour in the chocolate mixture and mix until combined. With the mixer still on low, slowly pour in the eggs, whisking until the batter is smooth. Transfer the batter to a bowl. Cover and refrigerate overnight.

Preheat oven to 400 degrees F. Line each soufflé ring mold with a strip of parchment paper and spray with non-stick spray. Line a baking sheet with parchment paper and place the molds on top. (For ramekins, line the bottom of each ramekin with a circle of parchment paper. Spray the bottom and sides of the ramekins with non-stick spray. Place ramekins on a baking sheet.)

Fill each ring mold or ramekin 2/3 full with the soufflé batter. Bake on the top rack for 20-30 minutes, or until the top is just set, but the center is still melty. Remove the baking sheet from the oven. Slide a metal spatula under each soufflé, and using a pair of tongs, carefully transfer to a serving plate. Gently lift off the ring mold and remove the parchment paper. For ramekins, run a knife around the edge, then carefully invert the soufflé to remove, then place it on a serving dish.

Dust the soufflés with powdered sugar. Serve immediately with fresh raspberry coulis (recipe below) and ice cream, if desired. Enjoy!

Fresh Raspberry Coulis
2 ounces fresh raspberries (about 12 berries)
2-3 tablespoons sugar
1 teaspoon lemon juice, optional

In a blender or food processor, combine the raspberries, sugar, and lemon juice (if using). Test for sweetness and add more sugar if needed. Pour into a fine-mesh strainer to remove the seeds. Use immediately or refrigerate for 3 days.

*NOTES:
- You could easily double or triple the recipe. Leftover batter keeps in the refrigerator for up to 10 days.
- Soufflés could even be baked in a well-greased cupcake pan. Baking time should be reduced.
- To ensure that soufflés are gluten-free, check your brand of cornstarch, as all are not gluten-free.

Source: chocolate soufflé recipe from Roy Yamaguchi of Roy's

red velvet crème brulée

2012-02-10T12:30:00.000-08:00

Omg you guys. Seriously.

I made you Red Velvet Crème Brulée.

Fer realz.

I kept seeing everyone post red velvet recipes for Valentine's Day, and feeling a little left out, my brain whined, "heyyyy, I wanna play..." So, I pouted and thought about the dark chocolate créme brulée I was planning on making. And then... and THEN...

I totally dreamed about it one night. I woke up euphoric, knowing that I had just dreamed up something freakin' awesome. Something that I couldn't recall, then finally remembered after 3 days of slowly turning into a crazed maniac. I just looove when that happens.

Not.

I made a couple of batches to make sure the flavors were all there. I could also phrase that as: I-made-more-than-one-batch-so-that-I-could-eat-more-because-it-is-so-dadgum-good-and-I-licked-every-bowl-clean-and-wish-I-had-more-right-now.

Don't even act like I didn't sprinkle on more sugar halfway through so I could have more caramel-y burnt sugar to tap through.

I know yesterday I was talking a teeny bit of smack about Valentine's Day. But don't worry. We made up. So, if you're looking for the ultimate V-Day dessert, this is it.

Red and pink. Hearts. Red velvet. Boom.

Sprinkle on some powdered sugar to make it fancier!

Red Velvet Crème Brulée for Two
makes 2 servings

Printer-Friendly Version

Ingredients:
1 1/2 ounces dark chocolate, finely chopped
3 egg yolks
2 tablespoons sugar, divided, plus more for topping
1/2 cup heavy cream
1/4 cup buttermilk
1/2 vanilla bean, split
2-3 drops red food coloring (I used Americolor Super Red gel)

Directions:
Preheat oven to 300 degrees F.

Place the chopped chocolate in a small bowl. Set aside.

In a large bowl, whisk together the egg yolks and 1 tablespoon of sugar. Set aside.

In a saucepan over medium heat, bring the remaining tablespoon of sugar, heavy cream, buttermilk, and split vanilla bean to a simmer. Once the mixture starts to get foamy, remove from heat. Take out the vanilla bean halves and scrape out the seeds, adding the seeds back to the mixture. Pour the mixture over the chopped chocolate and let sit for one minute. Gently stir until the chocolate is completely melted.

Slowly pour half of the chocolate mixture into the eggs while whisking. Continue to whisk, and slowly pour in the remaining chocolate mixture.

Add 2 drops of the red food coloring and whisk. Add another drop if needed.

Strain the custard into a spouted measuring cup. Evenly divide the custard between two ramekins.

Place the ramekins into a baking dish. Pour boiling water into the baking dish until the water comes up to about the custard level.

Bake 25-60 minutes (depending on the size of the ramekin), or until the custard is set (it should still be jiggly in the center). Remove the baking dish from the oven and let the ramekins cool in the water bath.

Transfer to the refrigerator to chill for at least 4 hours.

Once chilled, sprinkle a generous amount of sugar on the top of each custard. Using a kitchen torch, caramelize the sugar. (If you don’t have a kitchen torch, place the ramekins under the broiler until the sugar is caramelized, keeping a close eye on them.) Let sit about 5 minutes before serving.

Enjoy!

Source: heavily adapted from Not So Humble Pie

Liiiiiick

pink champagne cupcakes for two

2012-02-09T12:00:00.000-08:00

What colors are romantic to you?

I know Valentine's Day is all about red and pink. But, I dunno. It's just not that romantic to me.

To me, it's all about pale pink and gold. Vintage colors. Like Paris in the late 1700's to early 1800's. Come on, it was even called the Romantic Era. And nothing says romance like cholera.

Just kidding.

Seriously though, if I could go back to a period of time, that's where I'd want to go. I thought a lot about this after we watched the movie, Midnight in Paris, which was, to quote Matt, "delightful". (haha, who says that?!) Anyway, I've never been to Paris, but I know I would loooove it. Especially if I got to go back in time at midnight and party with Marie. Hollaaaa!

So, inspired by my love of vintage Paris, I made you romantic little cupcakes with champagne. Pink champagne. And gold sprinkles. Ooh la la.

But unlike the queen of excess, I wanted to make a treat that was perfect for two people. So this recipe makes 4 cupcakes. Yessss, that is a two person portion. Don't argue.

You should totally make these cupcakes for Valentine's Day and share them with someone you love. Cuddle up, toast with the leftover champagne, and talk about what time period you'd like to go back in time to. A perfectly romantic night.

Pink Champagne Cupcakes for Two
makes 4 cupcakes

Printer-Friendly Version

Ingredients:
1 egg white
1/3 cup sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract
1/3 cup PLUS 2 tablespoons flour
1/8 teaspoon baking soda
scant 1/8 teaspoon baking powder
pinch of salt
2 1/2 tablespoons pink champagne
2 tablespoons sour cream or greek yogurt (I used light)
1 small drop pink food coloring (I used Americolor Soft Pink gel)

Directions:
Preheat oven to 350 degrees F. Line a cupcake pan with 4 liners.

In a medium bowl, whisk together the egg white and sugar until completely combined. Slowly drizzle in the melted butter while whisking, and mix until combined. Mix in the vanilla extract.

Add the flour, baking soda, baking powder, and salt to the bowl. Whisk together until fully incorporated.

Add the champagne and sour cream, and whisk until fully mixed. Using a toothpick, place a small drop of pink food coloring and mix. Add more until desired color is reached.

Evenly divide the batter between the 4 cupcake liners. Bake 16-20 minutes, or until toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Pink Champagne Frosting
1/4 cup (1/2) stick unsalted butter, softened
1-1 1/2 cups powdered sugar, sifted
2-3 teaspoons pink champagne
1 small drop pink food coloring (I used Americolor Soft Pink gel)

Directions:
In a medium bowl, beat butter and 1 cup of powdered sugar together using a hand mixer. When combined and fluffy, add 2 teaspoons champagne and mix until combined. If the frosting is too stiff, add more champagne. If the frosting is too runny, add more powdered sugar. Using a toothpick, place a small drop of pink food coloring and mix. Add more until desired color is reached.

Frost cupcakes as desired.

Cheers!

mini carrot cake trifles

2012-02-07T10:30:00.000-08:00

Remember these cute truffles from yesterday?

And remember how I said I'd show you how to use up the leftover ingredients?

Tadaaaaa! Mini Carrot Cake Trifles! So adorable!

And so easy to make. But maybe too easy to eat.

I know from experience. I took one bite. Then another. Then I ended up perched on a stool, halfway through taking pictures, and stuffing my face.

I should've known better. When I first baked the carrot cake for the carrot cake truffles, I ate the edge around the entiiirrre cake. It was so buttery and perfect. Then, some naughty part of my brain told me to dip cake pieces into the liquid cheesecake. Ohhhh mama. I could barely stop myself from eating the whole cake.

But, I left just enough for the truffles and for these two mini trifles.

Oooh, that reminds me that Matt didn't eat his last night. Excuse me while I go help myself.

Mini Carrot Cake Trifles
makes 2 mini trifles
Carrot Cake Truffle Recipe

Ingredients:
leftover carrot cake, crumbled
leftover liquid cheesecake
leftover milk crumb
pecans

Directions:
1. In the bottom of a mini trifle dish, add about an inch of crumbled cake.

2. Pipe a layer of liquid cheesecake, spreading it evenly with a spatula.

3. Sprinkle the milk crumb & pecans.

4. Repeat with another layer.

5. Enjoy & share with someone you love!

milk bar mondays - carrot cake truffles

2012-02-06T03:00:00.000-08:00

I've got some fun news to share with you!

A group of my bloggy friends and I decided to start baking our way through the Momofuku Milk Bar cookbook. The recipes in the cookbook are from the Momofuku Milk Bar in New York City, and the desserts are so innovative, fresh, and look friggin' delicious! I am super duper excited to start baking them up and, of course, eat them!

Milk Bar Mondays will be held every three weeks, starting today. Each week, someone will be the host and will have the featured recipe on their blog. This week's recipe is hosted by Audra at The Baker Chick, so make sure you head over there for the recipe.

Let's talk about these truffles for a minute. Hooooly crap they're awesome. Each component was mind-blowingly good, but together? Omigod!!! Definitely my new favorite dessert! Matt doesn't even like carrot cake, but he looooved these.

Carrot Cake Truffles totally require a cute bunny plate!

The recipe actually yields a lot of leftover ingredients. So, you could just make more truffles, orrrrr you could come visit me tomorrow for another yummy treat. :)

Don't forget, if you want the recipe, it's over at Audra's. As for the rest of the Milk Bar Monday crew, meet the ladies! Please go say hi and check out their takes on the Carrot Cake Truffles!

Cassie at Bake Your Day
Erin at Big Fat Baker
Jacqueline at The Dusty Baker
Krissy at Krissy's Creations
Meagan at Scarletta Bakes

Follow the Milk Bar Monday ladies on Twitter!

I'll be hosting the next recipe on February 27, and it's a good one!

warm artichoke and bacon dip with pita chips

2012-02-03T09:00:00.000-08:00

I don't even know who I am anymore.

A savory dish on Sweet Peony? What is this madness?

Listening to country music while I baked this? What the what??

Wait.

Intentionally listening to country music while I baked this? WHO AM I?!?!!

I actually have a reasonable explanation for sharing a dish with zero sugar in it. The Super Bowl is coming up. Super Bowl ≠ Dessert. Super Bowl = Snacks. For as much as I love sweets and dessert, deep down, I am a snacky, eat Goldfish for dinner, salt-loving carboholic.

Aaaand that statement has made it clear to me that I have some serious dietary issues.

As I was saying, the Super Bowl demands dip. So, I have provided you with dip. Problem solved.

Now, this dip is- do I even need to say it? I mean, it has bacon and cheese in it and it's baked until it's bubbly and gooey. What do you think it's like? (The answer is heaven.)

Buuuttttt, it took me a few times to get it right. The first time I made this dip, I used a recipe I found. I thought I had bought all of the ingredients, but I forgot the mayonnaise. And since I had already changed out of my go out in public clothes into my comfy clothes and didn't want to change again, or drive 5 minutes to the store for stinkin' mayo, I decided to make my own mayonnaise, which, yes, I realize is actually more effort than going to the store. My laziness knows no bounds.

Anywho, I made the dip with the homemade mayo and the whole thing separated. Was it the mayo? I have noooo idea. But guess where I ended up later that day? The store! Which led me to the most awkward interaction with a Trader Joe's cashier.

TJ's cashier: "You know, you're never going to gain any weight with all this healthy stuff."
Me: "What?"
TJ's cashier: "Nobody likes a skinny Asian chick."
Me: "... Ha... ha........ ha."
TJ's cashier: "Seriously. You want me to go get you some chips?"

Ooookay? Apparently two tubs of mascarpone cheese, a block of cream cheese, whole milk, bacon, and a thing of mayonnaise qualify as healthy. Weirdo.

So, I get home and try the dip again, and another failure. Arrgghhhh! Maybe it wasn't the mayo afterall. I threw away that dadgum recipe and went to the store for the third time. I put what I wanted in the dip and voila! Perfection. I guess third time really is the charm.

On the other hand, who knew pita chips were so easy to make at home? Super easy and super crunchy. Yummers. This whole situation is a touchdown. (Corrrrny!)

Anyway, this dip would be perfect for your Super Bowl party. Or any day you just want something awesome to shove your face in.

Warm Artichoke and Bacon Dip with Pita Chips
makes one 9” baking dish of dip
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Ingredients:
For the Pita Chips:
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon coarse salt
5 pieces of pita
1-2 tablespoons extra virgin olive oil

For the Dip:
2 teaspoons extra virgin olive oil
12 oz. frozen artichokes, thawed and chopped
1/2 medium onion, finely chopped
2 cloves garlic, finely minced
1/4 teaspoon red pepper flakes
8 ounces mascarpone cheese
4 ounces cream cheese
1/2 cup parmesan cheese, grated
1/4 cup mayonnaise
5 strips bacon, cooked and crumbled, divided
1 teaspoon salt
1/2 teaspoon pepper

Directions:
For the Pita Chips: Preheat oven to 400 degrees F.

In a small bowl, combine the spices and salt. Set aside.

Cut each pita into 8 wedges. Place the pita wedges in a single layer on a baking sheet. Drizzle the pita wedges with the olive oil, then sprinkle with the spice mixture.

Bake for 12-15 minutes, or until golden and crispy.

For the Dip: Lower the oven temperature to 350 degrees F.

In a large skillet, add the oil, then cook the artichokes, onion, garlic, and red pepper flakes over medium-high heat until the artichokes begin to brown, about 8-10 minutes.

While the veggies are cooking, combine the cheeses, mayonnaise, half of the crumbled bacon, salt, and pepper in a large bowl. When the veggies are done, add them to the bowl. Mix well to combine. Pour into a 9” baking dish.

Bake for 10-15 minutes, or just until the edges begin to bubble. Remove from the oven and top with the remaining bacon crumbles. Serve with the pita chips, tortilla chips, or crackers. Enjoy!

And yeah. I don't even have a clue about the country music. Someone get me some help!

key lime pie

2012-01-31T11:30:00.000-08:00

It's the last day of January.

And I made you Key Lime Pie.

Because I haven't had my fill of citrus. I warned you.

And because I was walking around the grocery store a while back and saw big bags of key limes for like $2. I don't even know what key limes usually go for, but my brain said "score!". My brain also said, "oooh they're so cute & tiny". So, I bought bags of key limes for no good reason at all.

Today's lesson: key limes are tiny. Like, ridiculously tiny. You guys. My fingers still hurt. See that bowl up there? That is 42 key limes! For half a cup of juice! Apparently key limes are rather reluctant to part with their juices.

Zesty!

Pain and angry outbursts of disbelief aside, key limes make one mighty fine pie. They add such a great tartness, something you can't quite get with regular limes.

Oh yeah, key lime pie must have whipped cream. It's a rule. To balance the tartness. (But didn't she just say that the tartness was great?) Shhhh.....

I seriously loved this pie. So creamy, tangy, and awesome. It was perfect to eat on the weird 80-degree days we've had out here.

I'm betting it's just what you need to bust you out of the winter blues.

Key Lime Pie
makes one pie

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Ingredients:
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 10 sheets)
1/4 cup sugar
6 tablespoons butter, melted

For the Key Lime Filling:
1 (14-ounce) can sweetened condensed milk
2 egg yolks
1/2 cup key lime juice
1 heaping tablespoon key lime zest

For the Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
key lime zest for garnish, optional

Directions:
Preheat oven to 375 degrees F.

For the Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, sugar and melted butter, stirring well to combine. Press mixture into pie pan.

Bake for 10 minutes. Remove from the oven to cool and maintain the oven temperature.

For the Key Lime Filling: In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients on medium speed until well blended. Pour filling into the cooled pie crust.

Bake for 15 minutes. Remove from the oven and cool completely. Chill the pie in the refrigerator for at least 2 hours.

For the Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and sugar on low speed and gradually increase to high speed. Whip until stiff peaks form, about 3 minutes.

When the pie is done chilling, spread the whipped cream over the whole pie or pipe decorative swirls. Slice and enjoy! Keep pie refrigerated.

*NOTES:
- The graham cracker crumbs can be made with a food processor or by placing the crackers in a plastic bag and crushing with a rolling pin or other heavy object.
- It took me about 42 key limes to make this pie. To make it easier, using regular limes is just fine.

cranberry clementine scones

2012-01-14T06:00:00.000-08:00

Cozy.

That's the word that comes to mind when I think of scones. Other than... scones.

To me, they should be enjoyed while bundled up under a fuzzy blanket with a steamy mug of tea. Ick, I just realized that I don't really like the word "steamy". Anywho, scones are definitely cozy.

Kind of like this "winter" weather we're having in L.A. It's a pleasant 72 degrees as I write this.

The combination of warm weather and heavy holiday desserts makes me crave citrus. And the fact that we have a lemon tree at our apartment building that I sit and stare at because I'm weird like that doesn't help things. The day I decided to go pick the ripe ones, some random dude in an electrician van pulled up and stole all of my lemons. Uhhh, okay, sir. Go ahead and help yourself to my lemons.

Oh, so, point of that story? Expect to see a lot of citrus from me.

And a tip? Watching Atonement while baking results in some epically depressing scone making. I don't recommend it.

Nope, that's not cheese. It's grated butter. I do recommend doing that. If you love the smell of butter, this is a must. Deeeee-vine. And it's the easiest way to incorporate the butter into the dry ingredients.

A few notes about the scones: 1) They are not overly sweet scones, like what you'd find at Starbucks. You can totally add more sugar if that's your thang. 2) Even though I made mine with clementines, you can definitely make them with oranges. I just think clementines are cuter. Plus, I bought a 10 pound bag and kinda needed to use some up. 3) Use any kind of cranberries you like. Fresh, frozen (like I did), or dried. But if you use dried, make sure to decrease the sugar by about 3 tablespoons since they are already sweetened.

Now that we have that covered, get to it!

Cranberry Clementine Scones
makes 8 large scones

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Ingredients:
3 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 heaping tablespoon grated clementine zest (from ~ 5 clementines)
3/4 cup (1 1/2 sticks) unsalted butter, chilled & grated
1 cup cranberries (fresh or frozen), coarsely chopped
3/4 cup chilled buttermilk
1/4 cup clementine juice (from ~ 5 clementines)
1 egg, for egg wash
coarse sanding sugar

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, sift flour, sugar, baking powder, salt and baking soda. Add in the clementine zest and stir to combine. Add the grated butter and combine it with the dry ingredients using a fork, pastry cutter or your hands until it resembles coarse crumbs. Mix in the chopped cranberries. Slowly add the buttermilk and clementine juice. Use a fork to toss the mixture until wet clumps form.

On a lightly floured surface, turn the dough out. Using about 4-6 turns, carefully knead the dough. Form the dough into a round about 1-inch thick. Cut the round into 8 wedges or use a biscuit cutter. Place the scone wedges on the prepared baking sheet, leaving a couple of inches between them.

Beat the egg in a small bowl. Brush a little bit of the egg wash on the top of each scone. Sprinkle with the coarse sanding sugar.

Bake for 15-20 minutes, or until the tops are golden brown. Let the scones cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack. Scones can be served warm or at room temperature.

*NOTES:
-Regular oranges can be used in place of clementines.
- You can use dried cranberries if you like. Just decrease the sugar by about 3 tablespoons.
- I like the scones better the next day, after the flavors have married. Just heat up & enjoy!

Source: adapted from Epicurious

Hey there, cute mug!

By the way, don't you just love the green dress that Keira Knightley wears in Atonement?

gigantic triple chocolate cookies

2012-01-10T05:00:00.000-08:00

Need a bribe?

Use these humongously enormous, colossally gigantic cookies. Made with three types of chocolate.

They'll get you out of the doghouse. Or make your boss overlook that work thingy you forgot to turn in on time. They'll make people want to be your friend. They'll even get your upstairs neighbors to stop stomping in boots at 5:30 in the morning.

Regardless of why you make these cookies, they are really hard to resist. I actually crave these big guys and I'm not even a huge chocolate person. Did I just say that?

This recipe is for a copycat of the cookies from the famous Levain Bakery in New York City. Each cookie is 4 ounces! I know. You'd think that's too big, but you're wrong. They're perfect. Especially right out the oven. Even after you burn your mouth. See what these do to me?!

In completely unrelated news, Pretty Little Liars is back on and I couldn't be more excited. I love that show! Judge me if you will.

Might as well make some more of these cookies so I can enjoy two of my guilty pleasures at once.

Gigantic Triple Chocolate Cookies
makes 10-12 gigantic cookies

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Ingredients:
2 1/4 cups flour
1 teaspoon baking powder
scant 1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 1/4 cup sugar
2 eggs, at room temperature
1/2 cup dutch-process cocoa powder
2 cups semi-sweet chocolate chips
3/4 cup dark chocolate chips

Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until lightened in color and fluffy, about 3-4 minutes. Add eggs one at a time, scraping the bowl after each addition. With the mixer on low, add the cocoa powder and mix until well blended. Add the dry ingredients and mix until just incorporated. Using a spatula, fold in the chocolate chips.

Transfer the dough to a work surface and briefly mix by hand to incorporate any crumbly bits left at the bottom of the bowl.

Using a scale, divide the cookie dough into 4-ounce balls (or just divide into equal pieces). Place dough balls on the prepared baking sheets, a few inches apart. Gently flatten the tops (don’t press down too much). Bake for 16-20 minutes, or until the tops are no longer glossy. Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.

Enjoy! Store in an air-tight container.

*NOTES:
- I used dutch-process cocoa from Penzeys Spices. You can use Hershey’s Special Dark if you can find it.
- Microwave leftover cookies for 30 seconds to get the chocolate all melty and yummy.
- For smaller cookies, 3-ounce cookies bake for 13-14 minutes and yield about 16 cookies. 2-ounce cookies bake for 10-11 minutes and yield about 22 cookies.

Source: adapted from Annie's Eats

brown butter funfetti rice krispies treats

2012-01-04T15:30:00.000-08:00

Happy New Year, everyone! I hope you're enjoying 2012 so far. And I hope even more that y'all had a wonderful holiday season!

I'm sorry for my absence over the past few weeks. I know it seems like I fell off the face of the earth or died or whatever. I fully intended to share tons of yumminess, and believe me, I was baking up a storm, but nothing ever turned out perfect enough for me to want to share with you.

There were the ginger cookies that looked like cheese. The barks that were too thick to bite into. The cake rolls that wouldn't unroll. The hot chocolate sticks that wouldn't melt. Yep. Fun times.

After all of my baking "almosts", I decided to make something easy. Buuuut of course, as I was melting the butter, I got distracted by something and it started to brown. Ummm, brown butter rice krispies treats? Heck yes. Best.decision.everrrrrr. Prepare to have your mind blown.

Then I added sprinkles cuz I felt like it. I wanted some fun colors since my New Year's Eve didn't involve any confetti. Or binge drinking. Just sayin'.

Anywho, I ate half the pan while I was taking pictures. I didn't care that my stomach was about to explode from sugar overload or that I hadn't shared them with anyone else. They were soooo good.

And while I was sitting on the plane next to some lady that smelled like moth balls, all I could think about was whyyyy I didn't bring any with me. Oh, that's right. Because I ate them all.

Now I'm home and it's time to make more! Definitely starting 2012 out right!

Brown Butter Funfetti Rice Krispies Treats
makes 15 treats

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Ingredients:
3 tablespoons butter
1 (10.5 ounce) bag mini marshmallows
6 cups Rice Krispies cereal
1/4 cup sprinkles, divided

Directions:
Grease a 9 x 13 baking pan. Set aside.

In a large pot over low heat, melt the butter until browned and little black bits start to form on the bottom, about 5 minutes.

Add the marshmallows and stir until melted.

Remove the pot from heat. Add the cereal and most of the sprinkles, and mix until completely coated with the marshmallows. Pour into the prepared pan. Using a spatula or your fingers, press the mixture into the pan. Top with the remaining sprinkles.

Let the treats sit for about 30 minutes before cutting. Enjoy!

Source: adapted from the Rice Krispies cereal box

By the way, did I mention that one of my resolutions is to eat less sugar? Ooooops ;)

dreaming of a white christmas cake {guest post for chef dennis}

2011-12-15T20:00:00.000-08:00

Happy Friday, everyone! I am super duper excited to tell you that today is my first ever guest post over at A Culinary Journey with Chef Dennis! I was so honored that he asked me to share something on his blog, so I knew I had to make something extra special.

Using my wishes for a snowy, winter wonderland as inspiration, I created my Dreaming of a White Christmas Cake. For some reason, Christmas just doesn't feel like Christmas without snow.

Make sure you head over to A Culinary Journey to read my post and to get the cake recipe. While you're there, please say hi to Chef Dennis and take some time to look at all of his amazing recipes!

I hope y'all have a fantastic weekend!

pomegranate tarts

2011-12-15T14:30:00.000-08:00

This is a selfish dessert.

It has some of my favorite things and none of Matt's.

But I convinced him to at least try a bite. His response? "I like the crust." I figured as much.

I am obsessed with pomegranates. I love how tart and juicy they are, and I absolutely love the color of them. The seeds (arils) remind me of little rubies, which is fitting since the pomegranate's nickname is the "jewel of winter". And they're a little bit weird which I totally dig since, let's be honest, so am I. Since poms are a little bit annoying to get into, I like to pretend that I'm shooting a scene for Dexter. Makes it more fun.

Ooh, wanna hear a funny story? Of course you do! Especially since it's a story that I probably only think is funny. So, you all know the Folgers song (yes, there really are 10 different ringtones you can download). Well, yesterday morning Matt was giving Maverick his little bacon treats. Out of nowhere he starts singing to Maverick, "The best part of waking up is bacon in your gut".

I was brushing my teeth when I heard this and spit my toothpaste everywhere. It's even funnier knowing that I'm rubbing off on Matt since I am the queen of taking normal songs and inserting my own words to narrate my life.

By the way, today is a special day. It's the last day at my job! I've played out my exit a billion times in my head, and this one is my favorite:

The clock hits 5 o'clock. I not-so-discreetly pop champagne at my desk and spray it World Series victory-style. Then I skip around opening tons of those little confetti poppers while laughing uncontrollably. I run out of the office shouting expletives of joy. And then I jump in the air, click my heels, and get held in freeze frame. With a fist pump.

Ah, good times.

Tonight we're celebrating my newly unemployed status by doing what Matt wants to do (who's selfish now?), which is going to watch "The Artist". He literally just sent me an email telling me that it got the most Golden Globe nominations, like that is supposed to make me excited to watch a silent film. All teasing aside, I am curious to watch the movie and I'm sure it'll be amazing. I'll share my thoughts on Twitter afterwards.

Aaaanyway, back to the tarts. They're really, really good. The combination of the crunchy shell, smooth pomegranate white chocolate mousse, and tart, juicy pom seeds is perfect. And I think they're pretty darn classy. If you need an easy, but elegant dessert for your holiday parties, these totally fit the bill. Please make these and impress your guests!

Pomegranate Tarts
makes 8-10 mini tarts, or one large tart
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Ingredients:
For the Sweet Tart Shell:
1 1/2 cups flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) PLUS 1 tablespoon unsalted butter, very cold & diced
1 egg

For the Pomegranate Syrup:
2 cups pomegranate juice
3 tablespoons sugar

For the Pomegranate White Chocolate Mousse:
2 cups heavy whipping cream, divided
8 ounces white chocolate, chopped
1 tablespoon pomegranate syrup
1 drop red food coloring, optional

seeds from 2 pomegranates

Directions:
For the Tart Shell: In the bowl of a stand mixer fitted with the paddle attachment, stir together the dry ingredients for 30 seconds. Add the diced butter and mix on low speed until the mixture resembles coarse crumbs.

In a small bowl, gently whip the egg. Add it to the dough and mix until the mixture begins to form clumps. With your hands, lightly knead the dough just to incorporate the remaining crumbs.

Wrap the dough in plastic and chill in the refrigerator for 2 hours. Lightly grease mini tart pans.

After the dough is done chilling, roll out the dough to about 1/8” thickness on a lightly floured surface. Cut out 8-10 circles that are larger than the tart pans. Place dough into tart pans and gently press in. Pierce the crust all over with a fork. Place tart pans in the freezer for 30 minutes.

Preheat oven to 375 degrees F. Remove the tart pans from the freezer and place on a baking sheet.

Grease one side of aluminum foil and press tightly onto the crust. Bake mini tarts for 10-12 minutes (large tart for 20-25 minutes). Carefully remove the foil, then bake another 5-10 minutes, or until golden brown. Transfer tart pans to a wire rack to cool completely.

For the Pomegranate Syrup: Add pomegranate juice and sugar to a medium sauce pan and bring to a boil. Reduce heat and simmer until it reduces by half, about 20-30 minutes. It should look like syrup. Place in the refrigerator to chill.

For the Pomegranate White Chocolate Mousse: Place the chopped white chocolate into a heat safe bowl and set aside. In a small sauce pan over medium heat, bring 1/2 cup of heavy cream to a simmer. Pour hot cream over the white chocolate, making sure the chocolate is completely covered. Let stand for one minute then gently stir the chocolate until completely melted. Let sit until cooled to room temperature.

In a medium bowl, whip the remaining 1 1/2 cups of heavy cream to soft peaks. In three batches, gently fold the whipped cream into the melted white chocolate until no streaks remain.

Add the pomegranate syrup and food coloring, if using, and gently fold to combine. Add more pom syrup to taste.

To Assemble the Tarts: Place enough pomegranate white chocolate mousse to fill the tart shell. Top with pomegranate seeds. Drizzle a little bit of pomegranate syrup over the top.

Keep tarts refrigerated until serving. Enjoy!

*NOTES:
- If you’re not as obsessed with white chocolate as I am, you can just use plain whipped cream for the filling or even a pastry cream.
- You can buy ready-to-use pomegranate seeds to save time.

Source: sweet tart shell from Smitten Kitchen, pomegranate syrup adapted from Closet Cooking & pomegranate white chocolate mousse is my own