Daring Bakers Challenge: Marionberry Panna Cotta and Florentine Cookies

February 27, 2011 57 Comments

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I was relieved to see a not so impossible challenge for the Daring Bakers for this month. For last month’s challenge, I seriously wanted to throw the whole cake out the window. But then I might have hit the squirrels so that wasn’t an option. Instead I threw it in the garbage and prayed that the next Daring Baker wouldn’t feel the need to challenge me with something insane. Thank goodness, the Daring Baker, Mallory, chose two desserts I’m familiar with. Panna Cotta is a sweet treat I adore yet I’ve never made my own. The process was simple and by the end, I didn’t fell like throwing something out the window and risk knocking a squirrel off the fence. This recipe for Panna Cotta was ok, not the greatest. I topped mine with Marionberry jam and a couple of blueberries. I’ve eaten much better Panna Cotta so next time I’ll make this with a different recipe.

Now for the Florentine Cookies! These were super easy to make, not a challenge at all. The two cookies are made of oats, dark corn syrup, butter(!!!) and other various ingredients. Then melted chocolate is sandwiched between the cookies. Seriously I needed someone to tie me down so I wouldn’t chow down on all of these cookies. This is a recipe I will definitely be making again and I highly recommend you try them out! :)

Nestle Florentine Cookies
Recipe from the cookbook “Nestle Classic Recipes”, and their website.

2/3 cup unsalted butter
2 cups quick cooking oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup dark corn syrup
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 1/2 cups semi sweet chocolate chips

Measure out the oats, sur, flour, milk, kosher salt, vanilla extract and corn syrup. Set aside.

In a large saucepan, melt the unsalted butter. Once it’s melted add in the sugar, oats, flour, milk, vanilla extract and corn syrup.

Using a Tablespoon, drop the cookie batter onto a baking sheet lined ith parchment paper. Space the cookies about 3 inches apart. Flatten the cookies with the back of a spatula.

Bake the cookies at 375 for 6-8 minutes or until golden brown.
Cool the cookies completely on the baking sheets. Then peel the parchment paper from the cookies. Set aside.

In a large microwavable bowl, melt the semi sweet chocolate chips. Be careful not to burn the chocolate.
Once the chocolate is melted, drop a Tablespoon of chocolate onto the bottom of the cookie. Press another cookie ontop of the chocolate to make a cookie sandwich.

Enjoy!

Filed Under: Chocolate, Cookies, Daring Bakers, Dessert, Mini Desserts Tagged With: , , ,

Fluffernutter Cupcakes

February 26, 2011 81 Comments

When I was a kid, I never tried a fluffernutter sandwich but I had dreams about its magnificence. The ooegy gooey marshmallow cream and creamy peanut butter sandwiched between two slices of white bread sounded like pure heaven in sandwich form. Just the thought of it made me drool as a child. But in all honesty, I think I was more intrigued by the name “Fluffernutter” than the actual sandwich. As a kid, I ate tomato salad, adobo, pickled cauliflower and beets. Really random foods.

In honor of the glorious fluffernutter sandwich, I decided to fulfull my fat filled childhood dreams and create the ultimate artery clogging cupcake.
So my friends, I give you the Fluffernutter Cupcake! A one bowl vanilla cupcake filled with gooey marshmallow cream, topped with a thick swirl of peanut butter frosting and decorated with mini marshmallows. This is one cupcake that goes beyond fulfilling my childhood fantasty of the glorious Fluffernutter sandwich. It’s pure fluffernutter bliss in cupcake form and now my dad’s favorite cupcake.

In a large bowl with the paddle attachment (a handheld mixer works fine or you can make the cupcakes by hand), mix together 2 cups of flour, 1 1/2 cups sugar, 2 1/2 teaspoons baking powder and 1 teaspoon kosher salt.

Add in 1/2 cup of very soft shortening. In order to make sure it’s very soft, put the shortening in the microwave until it’s almost melting. (If you mix all of the ingredients and you still see bits of shortening in the batter, don’t worry.) By the way, don’t you go whining about shortening. You’re eating a Fluffernutter Cupcake not a piece of celery. ;) Also add in 2 large eggs, 1 Tablespoons vanilla extract and 3/4 cup whole milk. Mix all of the ingredients together until almost combined.

Fold the ingredients together with a spatula so that all of the ingredients in the batter are combined.

Take a cupcake pan lined with cupcake liners. Using an ice cream scooper, scoop the cake batter into the cupcake liners.

Bake at 350 degrees for 20 minutes. Once the cupcakes are done, cool on a cooling rack for 10 minutes. Then remove from the cupcake pan and continue cooling on the cooling rack until completely cool.

Take a piping bag fitted with a round decorating tip. Fill it with marshmallow cream.

Stick the tip into the cupcake all the way down to the bottom of the cupcake. Squeeze the marshmallow cream into the cupcake.

Continue filling all of the cupcakes and set them aside. The marshmallow cream may look like it’s oozing out of the top. (like this photo) Don’t worry, it’s fine. The filling is still in the cupcake, promise.

Now let’s start making the peanut butter frosting. Sift 1 cup of powdered sugar and set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 7 Tablespoons of softened unsalted butter, 1 cup creamy peanut butter and 1 teaspoon vanilla extract.]

Slowly add in the powdered sugar. Slooowwwwly! It should look like this after it’s combined.

Pour in 1/3 cup of heavy whipping cream. At first, mix it slowly or you’ll have heavy whipping cream all over youself. Once it begins to combine, increase the speed and mix until it’s smooth. About 4 minutes.

 

Put the frosting in a piping bag fitted with a decorating tip. If the frosting is too soft to pipe, put the piping bag in the refrigerator for 5 minutes or so.

Pipe the frosting starting from the outside and working your way inside.

Take some mini marshmallows and cut them in half.

Decorate the top of the cupcake with the mini marshmallows.

Enjoy!

Fluffernutter Cupcakes

Vanilla Cupcakes
(food.com)
2 cups all purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup very soft shortening (not melted but really soft!)
2 large eggs, at room temperature
3/4 cup whole milk
1 Tablespoon vanilla extract

Filling
Marshmallow Cream

Peanut Butter Frosting
1 cup powdered sugar, sifted
7 Tablespoons unsalted butter, softed
1 cup creamy peanut butter (not the natural kind)
1 teaspoon vanilla extract
1/3 cup heavy whipping cream

Decoration
Mini Marshmallows, cut in half

To make the vanilla cupcakes:
Mix the flour, sugar, baking powder and kosher salt in a large mixing bowl with the paddle attachment or handheld mixer.

Add in the very soft shortening. Microwave the shortening until it’s almost melted, that’ll help it blend much better. If it’s not really soft, you’ll have chunks of shortening in your batter. If you see bits of shortening throughout the batter, that’s ok. Also add in the eggs, milk and vanilla extract.
Mix until almost combined. Take a spatula and fold the ingredients together.

Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into the cupcake liners.
Bake at 350 degrees for about 20 minutes or until a knife inserted into the cupcake comes out clean.

Once the cupcakes are done baking, cool the cupcakes in the pan for about 10 minutes. (be sure to place them on a cooling rack). Once the cupcakes have cooled for 10 minutes, carefully remove them from the cupcake pan and continue to cool them on the cooling rack.

To fill the cupcakes:

Fit a piping bag with a round decorating tip. Fill the piping bag with the marshmallow cream.
Take a completely cooled cupcakes, insert the tip into the cupcake. Push all the way down to the bottom of the cupcake and squeeze the marshmallow cream into the cupcake. Continue filling all of the cupcakes and set them aside.

It may look like the marshmallow cream is coming out after a few minutes, don’t worry. It’s not. :)

To make the peanut butter frosting:

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter, peanut butter and vanilla extract.

Then slowly add in the powdered sugar. Mix to combine.

Pour in the heavy whipping cream and began mixing on low speed. Then increase the speed to medium high and mix for about 4 minutes.

To decorate the cupcakes:

Fit the piping bag with a decorating tip. Fill the piping bag with the peanut butter frosting. Pipe the frosting on the cupcake in a swirl, starting from the outside and working your way inward.
Continue frosting all of the cupcakes.

Take some mini marshmallows and cut each one half. Top the cupcakes with some of the marshmallows.

Enjoy!

Filed Under: Cake, Cupcakes, Dessert Tagged With: , ,

Oatmeal Butter Tart Squares

February 24, 2011 54 Comments

If a dessert has butter in the title, I’m all over that sweet treat as if it were an Italian man. What a mental picture I just gave you, yes? ;) Like you’ve never heard that before! Although I must admit there is no butter in the filling for these Oatmeal Butter Tart Squares. But don’t you worry my loves. You’ll be pleased to hear that there’s a sugar cookie crust with 1 stick of butter. That’s pure delicious love mixed into that sugar cookie crust! Not to mention, there’s nothing I love more than Nutella and Italian Men an ooegy gooey filling full of coconut, pecans, raisins and oats! I’m all over these Oatmeal Butter Tart Squares as if they were an Italian man holding a gigantic jar of Nutella. ;)

First we’ll start on the sugar cookie crust. To be completely honest, I decided to use a sugar cookie crust because I wanted to eat the dough.
For the crust, in a large mixing bowl with the paddle attachment, mix 1/2 cup of unsalted butter and 1/3 cup sugar for about 3-4 minutes.

Add in 2 Tablespoons whole milk and 1 teaspoon vanilla extract.

Throw in 1 1/4 cups of all purpose flour and mix it up until almost combined.

Put the cookie dough into a lightly greased 8 by 8 inch pan. You may need to put flour on your hands in order to spread out the dough. If you dont flour your hands, the dough will most likely stick to your hands.

Bake the crust at 400 degrees for 15 minutes until golden brown. Cool the crust on a cooling rack. Make sure you cool it completely before pouring the filling over the crust.

For the filling, soak 1/3 cup of raisins in hot water for about 20 minutes. Then drain them and set them aside. Measure out 1/3 cup of sweetened flaked coconut, 1/2 cup of rolled oats and 1/4 cup of chopped pecans.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix 1 cup brown sugar, 2 eggs (that have been lightly beaten beforehand) and 1 teaspoon vanilla extract.

Mix in 1/2 cup of rolled oats, 1/2 teaspoon baking powder and 1/4 teaspoon kosher salt.

Fold in 1/3 cup sweetened flaked coconut, 1/3 cup raisins and 1/4 cup chopped pecans.

Pour the filling over the cooled sugar cookie crust.

And spread it out evenly.

Bake for about 35 minutes or until the filling is set. Around 30 minutes, start checking the squares to see if the filling is somewhat firm.

Cool completely. The filling will become a bit firmer once it’s cooled. Don’t go cutting it while it’s warm or it’ll ooze all over the place.

Enjoy!

Oatmeal Butter Tart Squares

Sugar Cookie Crust
1/2 cup unsalted butter, softened
1/3 cup sugar
2 Tablespoons whole milk
1 teaspoon vanilla extract
1 1/4 cups all purpose flour

Filling
1/3 cup raisins
1/3 cup sweetened flaked coconut
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup rolled oats (old fashioned oats)
1/4 cup chopped pecans
2 large eggs, at room temperature and lightly beaten
1 cup packed light brown sugar
1 teaspoon vanilla extract

For the sugar cookie crust:
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter and sugar for about 3-4 minutes until light and fluffy. Then add in the milk and vanilla extract and mix. Slowly add in the flour and mix until almost combined.
Then use a spatula to incorporate the ingredients and mix until the sugar cookie dough comes together.

Evenly press the cookie dough into a lightly greased 8 by 8 inch pan. Bake for 15 minutes. Cool completely before pouring in the filling.

For the filling:
Soak the raisins in hot water for about 20 minutes. Then drain the raisins and set aside. Measure out the sweetened flaked coconut, oats and chopped pecans. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the brown sugar, eggs and vanilla extract.
Add in the oats, baking powder and kosher salt. Mix the ingredients together.
Fold in the sweetened flaked coconut, raisins and chopped pecans.

Pour the filling over the cooled sugar cookie crust. Bake at 350 degrees for about 35 minutes or until the filling is set.

Let the squares cool completely before cutting. The squares will firm up once they are completely cooled. If you try to cut them while still warm, the filling may ooze out.

Once cool, cut into squares and enjoy!

Filed Under: Bars, Coconut, Dessert Tagged With: , ,

Nutella Swirl Blondies

February 21, 2011 58 Comments

In my Nutella filled world, there is nothing more tragic than having no Nutella in my house. Can you believe I went two weeks without the nectar of the gods? Seriously, I did. I felt so incomplete without my creamy chocolate hazelnut spread and it was like I was missing my head or arms or legs. I’m feeling dramatic at the moment. Nutella and I are attached at the hip in case you didn’t know or are living under a rock or you’re in Lala Land. So when my mama bought me a jar of Nutella it felt like all was right with the world again. But now it feels like I’m about to panic and I’ve lost my head again. My beloved jar of Nutella is almost empty after baking a million batches of these addictive Nutella Swirl Blondies. There’s just something about swirling Nutella that feels so therapeutic and gives me the illusion of being artsy? Perhaps that’s why I baked a million of them. But now that it’s almost gone, I can feel myself getting teary eyed. Please make my tears go away and have Fabio Viviani personally deliver a Costco sized pack of Nutella to my door.

First sift together 1 cup of flour, 1/8 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon kosher salt. Set aside. Pretend there’s a photo of dry ingredients.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 1 cup of packed light brown sugar, 1/3 cup melted unsalted butter and 1 Tablespoon vanilla extract.

 

Once it’s mixed up, add in 1 large egg at room temperature. Mix again!

Slowly add in the dry ingredients until just combined. Be careful not to overmix or I’ll come after you. I don’t want you giving my dear Nutella a bad reputation!

Using a spatula (preferably a fun blue spatula), fold the ingredients together.

Put the batter in a lightly greased 8 by 8 inch pan.

And evenly spread it out.

Now comes the best part. Put about 3 1/2 Tablespoons of Nutella in a little bowl/plate/whatever floats your boat.

Drop the Nutella on top of the blondie batter like so.

Using a knife, swirl the Nutella up and down. If it’s somewhat difficult to swirl for you, no worries. They’ll turn out fine.

Then swirl it back and forth. If your Nutella swirls don’t look so great, just go back and fix it up a bit.

Bake the Nutella Swirl Blondies at 350 degrees for 20 minutes.

Cool and then cut into squares. Enjoy!

Nutella Swirl Blondies

1 cup all purpose flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 Tablespoon vanilla extract
1 large egg, at room temperature
3 1/2 Tablespoons Nutella

Preheat oven to 350 degrees. Lightly grease an 8 by 8 baking pan and set aside.

Sift together the flour, baking soda, baking powder and kosher salt. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine) mix together the packed light brown sugar, melted unsalted butter and vanilla extract.

Once combined, add in the egg and mix.

Slowly add in the dry ingredients until almost combined.

Take a spatula and fold the ingredients together.

Evenly spread the blondie batter into the baking pan. Measure out the Nutella. Drop the Nutella on top of the blondie batter. Drop the Nutella in three rows. (three drops in each row)

Swirl the Nutella up and down. Then back and forth.

Bake at 350 degrees for 20 minutes.

Cool and then cut into squares. Enjoy!

Filed Under: Bars, Blondies, Dessert, Nutella Tagged With: ,

Peanut Butter Oreo Cheesecakes

February 18, 2011 53 Comments

I must admit when I was younger (ok like 4 years ago), I really disliked cheesecake. I’m a bagel fanatic in case you haven’t noticed and in my bagel mind, cream cheese only goes on bagels. Ok cream cheese frosting was fine too but that’s frosting. Frosting doesn’t count, right? ;) You see, the thought of putting eating a dessert mainly comprised of cream cheese was just kind of well, funky, odd, hey where’s the bagel? But then my whole life changed (I’m being so dramatic) when I discovered the wonderful world of the Cheesecake Factory.  I seriously wanted to live in that place. Red velvet cheesecake! Tiramisu cheesecake! Carrot carrot mixed with cheesecake and there was frosting on top?! Oh my word pure bliss in cheesecake form. So now I’ve changed and I embrace my dear cheesecake. Although I embrace it a lot more if the cheesecake is filled with Oreos, candy, cake or topped with frosting.

First put 6 Peanut Butter Oreos in a food processor and grind them up into coarse crumbs. You don’t want to crush them too finely. Set the cookie crumbs aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix 1 pound of softened cream cheese (use full fat or I’ll come after you!).

Once it’s mixed up, add in 1/2 cup of sugar and mix again! Don’t mix it too much. You just want to combine the two ingredients.

Now add in a 1/2 teaspoon of vanilla extract. And mix it up.

Beat 2 large eggs and slowly add them in with the mixer on low. You don’t get to see a photo of me adding eggs. Just use your imagination.

Throw in 1/2 cup of sour cream. (full fat again or I’m going to have a serious talk with you). Mix again but don’t go mixing it up like a crazy person.

Pour in the Peanut Butter Oreo crumbs.

Fold the crumbs in with a spatula.

Now take a cupcake pan. Line the pan with some cute cupcake liners/holders/things/whatever you want to call them. I’m using the ones that Lora from Cake Duchess sent me! :)

Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner/thingy/holder/whatever you want to call it. Fill it up to the top.

Bake the cheesecakes 275 for 25-30 minutes until they’re set.

Now comes the hardest part ever, put them in the refrigerator and allow them to cool overnight.

Once they’re done chilling in the refrigerator, enjoy!

Peanut Butter Oreo Cheesecakes

21 Peanut Butter Oreos, 15 left whole, 6 crushed into coarse crumbs
1 pound cream cheese, softened (that’s 2 blocks)
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream

Preheat oven to 275 degrees. Take a cupcake pan and line with cupcake liners. Set aside.

Put 6 Peanut Butter Oreos in a food processor. Grind into coarse crumbs. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix the softened cream cheese. Once mixed, add in the sugar and mix to combine.

Then add in the vanilla extract and mix.

Beat the eggs and slowly add them in with the mixer on low.

Throw in the sour cream and mix to combine. Be careful not to overmix.

Add in the Peanut Butter Oreo crumbs and fold them into the cheesecake batter. Set the batter aside.

Take the whole Peanut Butter Oreos and put one in the bottom of each cupcake liner. Scoop the cheesecake batter into each cupcake liner. Fill to the top.

Bake at 275 for 25-30 minutes, until the filling is set.

Cool completely in the refrigerator overnight. And enjoy!

Filed Under: Cheesecake, Dessert, Mini Desserts Tagged With: , , ,

Applesauce Cookies with Peanut Butter Frosting

February 16, 2011 41 Comments

Chocolate holds a special place in my heart (along with coffee, bagels and Fabio Viviani) and if chocolate were a man, I’d marry it. Wait, nevermind that’s just weird. But as I’m writing this, I’ve come to the conclusion that apple desserts are by far my favorite. I love apple cake, apple pie (yes I love pie now), apple tarts and now applesauce cookies.

When my friend Ethan from Tastes Better With Friends mentioned his grandmother’s, recipe for applesauce cookies, I hoped he’d write a post with the recipe. Bless his heart he wrote three posts (don’t ask) and made me think I was hallucinating. I fell in love with these cookies mainly because the cookies taste like the tops of muffins and I have this obnoxious habit of taking the tops off muffins. Not to mention, the recipe makes enough cookies to feed a small country.

But honestly I couldn’t help myself and HAD to add something extra. (No I did not dunk them in Nutella.) There are just some things that belong together. Like me and Fabio Viviani apples and peanut butter. So what better way to combine apples and peanut butter than applesauce cookies and peanut butter frosting?

By the way: You’ll notice that I’m not listing ingredient amounts for the cookies. To get the recipe for the applesauce cookies, go to Ethan’s blog. The peanut butter frosting recipe is mine and I’ll post it here. :)

First sift together the flour, baking soda, ground cinnamon, kosher salt and ground cloves. (Ethan didn’t use cloves cause he didn’t have any on hand but please use them. Adds such a nice flavor!) Set aside.

In a large mixing bowl with the paddle attachment, (a handheld mixer works fine) cream together the softened unsalted butter and sugar.

Now add in the applesauce. I used unsweetened because I have enough sugar ruining through my veins.

Mix it up. It’ll look kind of, well funky. Don’t fret my dears. The cookies will turn out fine.

Slowly add in the dry ingredients on low speed. Mix until just combined. Please do not overmix or you’ll end up with applesauce bricks.

Take a spatula and fold the ingredients together.

Finely chop up some pecans or a mix of nuts. I’m only using pecans because my mama is allergic to walnuts. And measure out some raisins.

Throw them in.

Fold in the pecans and raisins.

And yes there’s no eggs in these cookies. Good thing because I have a cookie dough addiction.

I make my cookies a little bigger than Ethan’s and use a cookie dough scooper. I’ve made them both ways and I prefer them bigger.

Scoop them onto a baking sheet lined with parchment paper. And bake!

Cool them completely. While you’re waiting for the cookies to cool, let’s make the frosting that you sandwich between two soft applesauce cookies. Aww pure cookie bliss.

Sift 1 cup of powdered sugar and set aside. You’ll just have to use your imagination and pretend there’s a bowl of sifted powdered sugar.

In a large mixing bowl, throw in 7 Tablespoons of unsalted butter, 1 cup of creamy peanut butter (not the natural kind) and 1 teaspoon vanilla extract. Mix it up!

It should look like this. If it doesn’t, you’re in trouble. I’m kidding. ;)

Slowly and I mean sloooowwly, add in the powdered sugar. Mix it until the powdered sugar is completely combined. It’ll look like this lovely photo.

Add in 1/3 cup of heavy whipping cream. Mix!

Put the frosting in a piping bag fitted with decorating tip.

Pipe starting on the outside of the cookie and work your way inward.

Top with another cookie and enjoy!

Applesauce Cookie Recipe – Ethan from Tastes Better with Friends

Peanut Butter Frosting

1 cup powdered sugar, sifted
7 Tablespoons unsalted butter, softened
1 cup peanut butter, not natural
1 teaspoon vanilla extract
1/3 cup heavy whipping cream

Sift the powdered sugar, set aside,

In a large bowl with the paddle attachment (a handheld mixer works fine), cream together the unsalted butter, peanut butter and vanilla extract.

Slowly add in the powdered sugar and mix until completely combined.

Add in the heavy whipping cream and mix.

To frost the cookies:

Put the peanut butter frosting in a piping bag fitted with a decorating tip. Place one cookie upside down. Begin frosting the cookie from the outer edge and work your way in. Top with another cookie.

Filed Under: Apples, Cookies, Dessert Tagged With: , ,

Mini Nanaimo Tarts

February 14, 2011 94 Comments

Every since I laid eyes on this magnificent Canadian treat (if you’re Canadian, no I’m not talking about you ;) ), I’ve been swooning over it for days. I have dreams about making (ok more like eating) this glorious Nanaimo Bar. Now comes the problem. For the life of me, I could not say Nanaimo. I tried and I tried. My sad attempts sounded more like Nanamoo, Nanemo, and the list goes on. My dad even asked me if I was talking about the fish from that Disney movie! So I just gave up and resorted to Mork and Mindy language. Nanaimo bars became Na Nu Na Nu Bars. But praise the lord my dear Canadians helped me pronounce this impossible word and now I think I can say it properly.

Of course you know I just couldn’t make regular Nanaimo Bars (na nu na nu) since I have a love of making insane desserts (peanut butter and jelly filled doughnuts anyone?). One of my absolute favorite desserts to make are tarts, especially mini sized tart. So dear Canadians, please forgive me for turning your beloved Nanaimo Bars into mini tarts and I pray that you like them. (and let me into your country, I’d like to visit Canada) And I’m sorry for butchering the word Nanaimo and making my dad think I’m talking about Nemo the fish.

First we’ll start on the bottom layer for the Nanaimo Tarts (goodness I love that word). You’ll need to grind up some graham crackers so that you have 2 cups of graham cracker crumbs. Measure out 1 cup of coconut. Then finely chop up 1/2 cup of almonds. Set everything aside while you work on the next step.

In a large glass bowl, throw in 1/2 cup of unsalted butter (chop it up), 5 Tablespoons unsweetened cocoa powder and 1/4 cup of sugar.

Place the bowl over a saucepan of simmering water. Make sure the bowl does not touch the water. 

In a separate bowl, beat a large egg.

Then add a small amount of the hot butter/chocolate mixture into the egg and whisk it together. Add a little bit more and mix it together.

Take the glass bowl off the heat. (you don’t have to do this but I’m afraid of Nanaimo scrambled eggs) Add the egg mixture into the glass bowl. Mix it up.

Put the glass bowl back over the simmering water and continue to cook the mixture until it thickens. Once the mixture thickens, take the bowl off of the heat.

Add in the graham cracker crumbs.

Then the sweetened flaked coconut.

And the finely chopped almonds. Stir everything together. Sometimes I use my hands to make sure everything is combined. (mush it together. Mush, yes mush)

Take 4 – 5 mini tart pans (4 inches). Using a cookie dough scooper, put 4 scoops of the mixture into the bottom of each tart pan.

Press it down firmly into the sides and bottoms of the tart pans. Place the tart pans into the refrigerator to chill.

Now let’s move onto the insanely addictive filling.

In a large mixing bowl, combine 2 cups powdered sugar, 2 Tablespoons instant vanilla pudding (the powder), 3 Tablespoons whole milk and 1/2 cup softened unsalted butter. Now that’s my kind of filling. ;)

Cream everything together using the paddle attachment or you can use a handheld mixer. Whatver floats your boat. The filling will look like this.

Now take the chilled tarts out of the refrigerator. Using an ice cream scooper, place about 1 1/2 scoopfuls of the filling into each tart. (yes that’s only 1 scoop so far in the photo..I’m still adding some more)

Using a small angled spatula (if you’re fancy, I am) or a knife, evenly spread the filing.

Then place the Mini Nanaimo Tarts into the refrigerator while you work on the chocolate topping. (mmm more butter!)

In a microwavable bowl, throw in 5 ounces of semi sweet chocolate chips (or chopped up chocolate squares) and 2 Tablespoons of softened unsalted butter.

Melt the chocolate/butter in the microwave. Be careful not to burn the chocolate. I heat the mixture in 30 second intervals. Stir it up and it should look like this lovely photo.

Take a cookie dough scooper and put some of the chocolate on top of the tart.

Use a small angeled spatula to spread the chocolate. I start at the edges of the tart. (and please use a clean spatula!)

And if you want to get all fancy, top with some sweetened flaked chocolate and chocolate chips. Take a bite and say Nanaimo! ;)

 

Mini Nanaimo Tarts

Bottom Layer
2 cup graham cracker crumbs
1 cup sweetened flaked coconut
1/2 cup finely chopped almonds
5 Tablespoons unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/4 cup sugar
1 large egg

Filling
2 cup powdered sugar
2 Tablespoons instant vanilla pudding (the powder stuff)
3 Tablespoons whole milk
1/2 cup unsalted butter, softened

Chocolate Topping
5 ounces semi sweet chocolate chips or 5 ounces chopped semi sweet chocolate squares.
2 Tablespoons unsalted butter, softened

To make the bottom layer:

Grind graham crackers in a food processor and measure out 2 cups. Then measure out 1 cup of sweetened flaked coconut. Finely chop 1/2 cup of almonds. Set aside.

Put the unsweetened cocoa powder, sugar and diced unsalted butter (that’s been softened) in a large glass bowl. Place of over simmering water. Be careful not to let the bowl touch the water. Melt the butter and stir everything together. Once all of the ingredients are completely combined, remove the glass bowl from the heat.

Beat a large egg. Add some of the cocoa powder/butter mixture to the beaten egg and stir. Add a little bit more and stir again.
Pour the egg mixture into the cocoa powder/butter mixture. Place the glass bowl back over the simmering water.
Continue to stir the ingredients until the mixture has thickened. Once it’s thickened, remove from the heat.

Add in the coconut, graham cracker crumbs and chopped almonds. Mix everything together. I like to use my hands to combine everything.

Take 4 or 5 (4 inch) tart pan. Using a cookie dough scooper, place 4 scoopfulls of the mixture into the bottom of each tart pan. Press it down into the bottom and sides.

Place the tart pans in the refrigerator to chill.

To make the filling:

In a large mixing bowl with a paddle attachment (a handheld mixer works fine), cream together the softened unsalted butter, powdered sugar, instant vanilla pudding, and milk. Set aside.

Assembling the tarts:

Remove the tarts from the refrigerator. Using an ice cream scooper, place 1 1/2 scoopfulls of the filling into each tart. Using a small angeled spatula or knife, spread the filling. Continue doing this with all of the tarts. Place them in the refrigerator while you work on the chocolate topping.

To make the chocolate topping:

In a large microwavable bowl, throw in the chocolate chips and unsalted butter. Melt the two ingredients together. Be careful not to burn the chocolate.

Finishing the tarts:

Take the tarts out of the refrigerator. Using a cookie scooper, scoop the chocolate topping onto each tart. Take a small angeled spatula and spread the chocolate topping over the surface of the tart.

Enjoy!

Filed Under: Chocolate, Coconut, Dessert, Mini Desserts, Tarts Tagged With: , , , ,

Guest Post Recipes, Video and Q&A

February 13, 2011 36 Comments

While I was away from blogging, my sweet friends took over and wow did they create some amazing treats. I was truly blown away by how much hard work, thought and love they put into each dessert.

When it comes to blogging, the most rewarding aspect for me is the ability to connect with people and form friendships. I truly feel blessed to have friends who were willing to step up and take over when I needed the help especially on such a short notice. These five bloggers are amazing friends and I couldn’t have asked for anything better than what they created. I so wished we all lived closer and could have shared these delicious sweets together. :)

A little thank you video from me… to you all and my guest bloggers (not the best quality but it’ll have to do :) )

So here’s a little recap of my friends’ gorgeous desserts and a couple of questions along the way. By the way, I created a separate page with guest post recipes!

Lora – Cake Duchess
Ginger Nutella Brownies

What I enjoy most about Lora’s blog: How she incorporates photos of her family and shares some of her life with her readers. It warms my heart to see photos of herself as a child and photos of her kids and family.

If I had to bake one dessert for Lora, what would I make for her? Apple Cranberry Rum Cake. Lora loves apple and cranberries desserts so I know she would love this. Hopefully Lora would be so kind to make a couple of lovely espressos to go with our cake. :)

My favorite post from Lora: Her newest post, Caramelized Banana Bread. The bread is so gorgeous and what a great idea to caramalize the bananas! But it was the photos of her dad, her kids and her and her husband that did it for me. You can definitely see the love in her family through this post. :)

What I’d like to see Lora make: Her daughter’s favorite cookies, Rainbow Cookies. I would love to see a post with her and her daughter. :)

If I went out to eat with Lora, we’d go to:  St. Honore. It’s one of my favorite bakeries in Portland. We’d devour chocolate eclairs and sip on espressos while watching the bakers bake bread in the clay firebrick bread oven.

Amanda – Baking Without A Box
Orange Pecan Toffee Sandies

What I enjoy most about Amanda’s blog: Her Southern charm. It definitely comes through in her posts and I just adore when she says y’all.

If I had to bake one dessert for Amanda, what would I make for her? Hummingbird Cupcakes. A Southern cupcake for a Southern girl. ;) I’d make sure I frosted them all pretty just for Amanda.

My favorite post from Amanda: Her newest post for Grand Marnier Brownies! Oh my would I like to devour a dozen of those booze filled brownies. Brownies are one of my favorite desserts and I love Grand Marnier. But I’m also in love with her Cherry Jelly post.

What I’d like to see Amanda make: Hoecakes.  Whenever I would go to the Lady and Sons it was one of my favorites. And Amanda is a Southerner so she knows her Southern food! ;)

If I went out to eat with Amanda, we’d go to: Not a restaurant but I’d love to go to Savannah Candy Kitchen with her for some pralines and gophers!

Ethan – Tastes Better With Friends
Nutella Ricotta Cinnamon Pizza

What I enjoy most about Ethan’s blog: I adore how he cooks and bakes recipes from his grandmother’s cookbook. I can tell through Ethan’s writing that he holds a special place in his heart for his grandmother. 

If I had to bake one dessert for Ethan what would I make? Maple Pecan Tarts. Ethan’s Canadian and he likes Southern food so he deserves a Canadian-Southern hybrid dessert.

My favorite post from Ethan: Nutella Cinnamon Ricotta Pizza (guest post). I could see that Ethan put an immense amount of thought and hard work into his guest post. When a friend takes the time to put together a thoughtful post, it means the world to me. His sweet Be My Valentine post comes in a close 2nd.

What I’d like to see Ethan make: A savory pizza. I have faith in Ethan that he can pull it off. :)

If I went out to eat with Ethan, we’d go to: Mrs. Wilkes’. It’s a restaurant in Savannah where strangers sit together and share a meal of delicious Southern foods. Ethan is a friendly person and I think this kind of restaurant fits his personality. Not to mention, he loves Southern food!

Danielle – Runs With Spatulas
Strawberry Brownie Torte

What I enjoy most about Danielle’s blog: The stunning photos! Danielle is so talented when it comes to photography. And I love the variety of recipes on her blog. I always wonder what she’s going to post!

If I had to bake one dessert for Danielle, what would I make for her? Blueberry Orange Yogurt Muffins. I’m afraid if I made something with a pound of butter and sugar, she’d make me run with her. ;) I’m kidding! I’ve been reading her blog for so long, I’d let her choose what I make.

My favorite post from Danielle: Apple Chips. I just love the simplicity of the recipe yet how incredible they look. Danielle uses my favorite apples, honeycrisp apples and spices them up with my favorite spice, cinnamon. I also love her Angel Food French Toast with Strawberry Sauce! Now that’s creative. :)

What I’d like to see Danielle make: I’d love to see Danielle do another variation of her Stuffed Pretzels. I LOVE pretzels!

If I went out to eat with Danielle, we’d go to: Seasons 52. It’s a restaurant in Orlando that features seasonal foods. I know Danielle values staying active so I thought a restaurant with healthy and fresh foods would be a restaurant Danielle would love. The food is amazing and it’s my favorite restaurant.

Monet – Anecodetes and Apple Cores 
Apple Turnovers

 What I enjoy most about Monet’s blog: The beautiful imagery she creates with her writing. She draws me in with each word.

If I had to bake Monet one dessert, what would I make? Mini Almond Joy Tarts. I remember Monet saying that as a child her father would allow them to have Almond Joys. I know Almond Joys are her dad’s favorite so I’d give her extras to share with her dad. :)

My favorite post from Monet: Ricotta Jam Stacks. Monet used the jam I sent her and dedicated the Ricotta Jam Stacks to me. :) Even though it was a difficult post to read because of sweet baby Ryan, it reminded me of how important friends are and how precious life is.

What I’d like to see Monet make: Any kind of bread! Monet is so talented when it comes to baking bread.

If I went out to eat with Monet, we’d go to: Ken’s Artisan Bakery. It’s one of my other favorite bakeries in Portland. We’d eat Oregon croissants (croissants with marionberries), sip tea and chat the day away.

Filed Under: Dessert

Guest Post with Anecdotes and Apple Cores: Apple Turnovers

February 11, 2011 34 Comments

 

Hi friends! I’m so excited to have my sweet friend Monet from Anecdotes and Apple Cores as my guest blogger today. You may remember that I’ve had Monet do a guest post for me before with her gorgeous muffins. So I knew immediately that Monet would be one of the five bloggers I needed to ask to write a guest post for me. Monet is someone who I feel like I’ve known my whole life and someone I have a special bond with. Her sweet emails and letters brighten my day. When I came home from the hospital, I had a package waiting at my doorstep from sweet Monet. Not only is she an amazing friend but she writes unlike anyone I’ve known and creates such beautiful imagery with her writing. Please stop by and say hello to my dear Monet.

Now I’d like to introduce to you Monet from Anecdotes and Apple Cores…

When Lindsey asked me to do a blog post for her, I was honored. Lindsey and I have developed a friendship over the past several months, and I’m just smitten with her gentle spirit, her beautiful smile, and her sweet and tempting recipes. Each time I visit her site, I leave with a smile on my face and a craving for chocolate.

Growing up, I faced some severe health problems. Often too sick to go to school, to play outside, or to spend time with friends, I created my own magical world. In this world, sick girls were princesses or valiant horseback riders. We stormed castles, we trained horses, we ran up and down mountains we called our own.

When I learned that Lindsey was facing some of her own health struggles, I transported both of us to the magical world of my childhood—to a place of laughter and healing. Lindsey is a brave and beautiful woman, and we are all lucky to know her. Each day she faces her obstacles with grace and determination.

I chose to share these apple turnovers with you because they are one of my favorite desserts—and Lindsey is one of my favorite people. They are simple to make, even better to eat. I like to serve mine with a scoop of Mexican Vanilla Ice Cream, but I also enjoying packing them in my lunch for a sweet afternoon snack.

For the pastry dough: I use both butter and cream cheese. The cream cheese makes these turnovers especially rich and flavorful. The butter makes each bite flaky.

For the apples: I simply sautéed them in butter with a dash of cinnamon and a sprinkle of brown sugar. After cooking down for several minutes, the filling is then spooned into the center of a dough disc.

After your turnovers bake for about 20-25 minutes, your house will smell like the most enviable pie shop, and your stomach will growl in anticipation of your first, sweet bite. If you can, invite a few friends or family members over. Brew a big pot of tea, take a turnover in hand, and laugh the night away.

Recipe:
Yields 10-12 turnovers

Pastry Dough:

1 (8 ounce) package cream cheese, room temperature
6 TBSP butter, room temperature
1 ¼ cups all-purpose flour
¼ tsp salt

1. In the bowl of a standing electric mixer, beat the cream cheese and butter on high speed until very smooth. Reduce the mixer to low, add the flour and salt, little by little, and process until just combined. Turn the dough out onto a lightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours.

Apple Filling:

1-2 tart apples (like Granny smith) peeled, cored, and finely diced
1/4 cups brown sugar
¼ tsp cinnamon
1 TBSP butter
½ TBSP flour

1. Heat a small skillet over medium high heat. Melt butter; add apples, sugar, and cinnamon. Cook for 5 minutes, until apple is tender. Stir in flour to thicken the juices.

To Assemble:

1. Preheat your oven to 400 degrees F. Line a cookie sheet with parchment paper.
2. On a lightly floured surface, roll your chilled dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible.. You should be able to get 10 to 12 rounds.
3. Divide the apple filling among the dough circles, using your fingers lightly moisten the edges with a beaten egg, and then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Brush the tops of the turnover with beaten egg and sprinkle with sugar, if desired. Bake until golden, about 12 to 15 minutes.

Filed Under: Apples, Dessert, Pastries Tagged With: ,

Guest Post with Runs With Spatulas: Strawberry Brownie Torte

February 9, 2011 40 Comments

 

Hi my loves! I can’t even begin to tell you how honored I am to have Danielle from Runs With Spatulas as my next guest blogger. Danielle’s blog is the one food blog I’ve been reading the longest and she is someone who I truly admire as a blogger.  Not only is she exceptionally talented in the kitchen but her photography is beyond stunning. Every time I visit her blog, I am blown away by how gorgeous her photos are. When Danielle sent me her guest post, I was seriously in awe at what she created (my eyes got really big and my jaw almost hit the floor) and I wish I lived next door so I could steal this beautiful dessert from her. I am truly grateful to know someone as talented and caring as Danielle and am fortunate to now call her my friend. Words can’t even describe how lucky I feel to feature her on my blog today because she’s been such an inspiration to me when it comes to blogging. If you’re not already following Danielle’s blog Runs With Spatulas, you absolutely must! Please stop by her blog and say hello.

Now I’m pleased to introduce Danielle from Runs With Spatulas…

Hi everyone! I am Danielle from Runs With Spatulas. Lindsey’s blog is always one I turn to whenever my sweet-tooth gets a craving — which is more often than not. It’s always exciting every time she has a new post; I’m always curious what new crazy idea has she put together that looks absolutely fabulous.

Needless to say, I was super excited when Lindsey asked if I was interested in putting together a guest post for her. Of course! Well, let’s back up. I was thrilled for the opportunity, not for the reason for the opportunity. I know all of us can’t wait until Lindsey is able to get back in the kitchen and whip us up something delicious… most likely with Nutella. :)

In the meantime, I present to you the Strawberry Brownie Torte. I’m not sure when exactly this recipe first appeared or where it came from. It’s one of those classic “family recipes” that has always been tucked away in my mom’s recipe box. Not only is this an amazing combination of chocolate, creamy vanilla topping, and strawberries, it’s darn simple to make, too. (Oh, and this is also perfect for Valentine’s Day, whether it be for a special someone or just for yourself. And yes, I totally made this for myself by the way, not my husband.)

While the recipe calls for a boxed brownie mix, you could always spend a few extra minutes making your own batter. Me, I prefer to spend those extra minutes on the couch with the “empty” batter bowl and a spoon instead. Trust me, the faster this comes together, the happier your belly is.

 
 Strawberry Brownie Torte

1 (21-24 ounce) box brownie mix
1/3 cup water*
1/3 cup vegetable oil*
1 egg*
1 (14 ounce) can sweetened condensed milk
1/2 cup cold water
1 (3.4 ounce) package instant vanilla pudding mix
4 ounces whipped cream (either homemade or Cool Whip work)
1 quart fresh strawberries, hulled and sliced

Preheat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottom and sides of pans with wax paper. Grease wax paper.

In a large bowl, mix together the brownie mix, vegetable oil, 1/3 cup water, and egg as directed by the brownie mix box. Divide batter into the two pans. Bake for 20 minutes, or until top springs back when touched. Cool completely in the pan on cooling racks.

In another large bowl, mix sweetened condensed milk and 1/2 cup cold water. Beat in pudding mix. Transfer bowl to the refrigerator and chill for 5 minutes. Remove from fridge and gently fold in whipped cream.

Place one brownie layer on a serving plate. Top with half of the pudding mixture, followed by half of the sliced strawberries. Add the second brownie layer and repeat. Keep refrigerated until ready to serve.

Makes: 8 slices

*Amounts may differ based on brownie mix brand used.

Filed Under: Chocolate, Dessert
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