Strawberry Syrup

We went strawberry picking yesterday, and my 9-month-old son got covered in dirt. He was extremely cooperative, playing with the flag for marking our spot, picking weeds and picking a few strawberries. He even managed to pick one ripe one that he handed to me, so he contributed to our $30 worth of strawberries we picked.

In the past, we've typically frozen most of our berries for my husband's famous margarita. This year, however, is a bit different. I got an early start to canning this year, partially thanks to my Food in Jars cookbook. I found a recipe for Strawberry Syrup, which is what 4 pints of strawberries became.

It's such a pretty syrup, and I imagine it's be wonderful with pancakes, waffles or french toast. I mixed a bit in with my plain yogurt along with some chopped strawberries.

Strawberry Syrup
2 pints strawberries, hulled and chopped
2 cups sugar
3 cups water

Combine the strawberries and water in a medium pot, and bring to a boil. Reduce the heat, and simmer until strawberries are soft and have given most of their color to the liquid, about 15 minutes.

Place a large fine-mesh sieve over a large bowl, and strain the berries and their juice through the sieve. Let the berries drip undisturbed or else you'll have a cloudy syrup.

Discard the solids, and return the strained juice to the pot. Add the sugar, and bring to a boil, skimming any foam that appears on the top.

Remove the pot from heat, and pour the hot syrup into prepared sterilized jars leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes. Makes approximately 2 pints.

Strawberry Vanilla Jam

I believe this year is the first year I've made strawberry jam. I've picked berries plenty of times, but they usually went into my family members' jams or my freezer for margaritas. This year, with my Food in Jars recipe, I changed that.

Strawberry Jam
8 cups hulled and chopped ripe strawberries
5 cups sugar, divided
2 vanilla beans, split and scraped
Zest and juice of 2 lemons
2 (3 oz.) packets liquid pectin

In a nonreactive bowl, combine the strawberries with 1 cup sugar and the vanilla beans and pods. Let the mixture sit at room temperature until the juice starts coming out of the berries, about 15 to 30 minutes. Place the berries in the refrigerator overnight.

When you're ready to make jam, remove the berries from the refrigerator. Put them in a large nonreactive pot. Add the remaining sugar and lemon juice, and stir to combine. Bring to a boil over high heat (this jam foams madly), and cook on high heat for 15 to 20 minutes, stirring regularly, until it takes on a thick syrupy consistency.

Remove the vanilla pods from the mixture. Using an immersion blender, puree some of the fruit in the pot. If you don't have an immersion blender, carefully blend about 1/3 of the fruit, and then return it to the pot.

Add the pectin to the fruit, and bring to a rolling boil. Use a candy thermometer to know when the jam reaches 220ºF. Let the jam boil at that temperature for 2 minutes, and then remove the pot from the heat.


Ladle the jam into sterilized jars leaving 1/2-inch headspace. Wipe the rims, apply lids and rings and process in a hot water bath for 10 minutes. Makes approximately 4 pints.

Penuche-Filled Cupcakes

These cupcakes are relatively simple, just a plain chocolate cupcake dressed up with penuche frosting. I think penuche frosting is the little black dress of the frosting world. It's so good that it makes just about anything taste delicious.

Penuche-Filled Cupcakes
Cupcakes
2 cups flour

1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
Filling and Frosting
1 cup butter
2 cups brown sugar
1/2 cup milk
4 cups powdered sugar 

Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.

In medium bowl, combine flour, baking soda, salt and baking powder. In a small bowl, combine water and cocoa.

In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended.

Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks. 

To make frosting, melt butter in a medium saucepan. Add brown sugar, and bring to a boil while stirring constantly. Reduce heat, and boil 2 minutes while stirring constantly. Add milk, and bring to a boil again. Remove from heat, and let cool to lukewarm. Using an electric mixer, beat in powdered sugar, 1 cup at a time, until smooth.

Remove each cupcake wrapper, and cut each cupcake in half. Use a spoon to add a dollop of frosting in the middle of each cupcake, and then place the top half of the cupcake over the middle frosting. Add another dollop of frosting to the top of each cupcake. Makes 24 cupcakes.

Chocolate Chip Cookie Dough Pancakes

I made Cinnamon Roll Pancakes right around the same time I was bookmarking cookie dough recipes like crazy. The thought crossed my mind, "What if I made Chocolate Chip Cookie Dough Pancakes?"

I created these last weekend since we were planning to be out of town this weekend. I told my husband they were his special Father's Day breakfast a week early.

The cookie dough maintains some of the texture of cookie dough, but the edges touching the skillet become crunchy, which provides a nice contrast. I found these pancakes best topped with a dollop of cookie dough rather than syrup.

Chocolate Chip Cookie Dough Pancakes
Cookie Dough Filling
2 cups flour

1/2 tsp. salt
1/2 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 Tbsp. vanilla
1/4 cup milk + 1-2 Tbsp. milk
1/4 cup mini chocolate chips
Pancakes
1 cup all-purpose flour (I used about an additional 1/4 cup)
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 large egg, lightly beaten
1 Tbsp. canola or vegetable oil

 

Prepare the cookie dough first. In a medium bowl, combine all cookie dough ingredients together. Place approximately 1 cup of dough in a plastic bag, and 1 to 2 Tbsp. milk as needed to make dough soft enough to squeeze out of the bag. Set aside.

To prepare pancake batter, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

To cook the craziness, heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cookie dough filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom.

Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cookie dough filling.
 

Serve pancakes topped with a "cookie" of raw cookie dough. Makes 8 to 9 pancakes.

 

Note: You will have extra cookie dough. You can eat it straight from the bowl. Any that you don't eat can be refrigerated or frozen for future fun.

Cake Decorating Class

There's no recipe to accompany this picture, but I wanted to share a photo of the cake I decorated last night. I decided now that I have a bit more time on my hands I should finally take the cake decorating class I've been meaning to for years. I had signed up for the class once before, but I had to ditch out last minute due to work. (OK, to be honest, I might have forgotten to go to the first class due to work and was too embarrassed to show my face there again for cake decorating classes. So I had to wait a few years until a different company offered the class.) I'm having fun with the Wilton Basics class and learning a few new tricks.

Chocolate-Espresso Cupcakes

My work is currently running a Biggest Loser weight loss competition. Although I'm not participating, the contest has diminished the popularity of my cupcakes in the short term. I'm sure once the contest is over in July, people will be back into the cupcake craze in full force.

In the meantime, I've tried to be courteous by making slightly healthier cupcakes. These are unfrosted, which greatly reduces the calorie count. I despise the flavor of coffee, so I'm not sure I'll partake in one of these. However, I'm guessing my coffee-crazed coworkers will enjoy them.

Chocolate-Espresso Cupcakes
1 cup flour
1/2 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites
1 egg
1 cup sugar
1/4 cup vegetable oil
1/2 cup light chocolate soymilk
2 tsp. espresso coffee granules
1 1/2 tsp. vanilla
Garnish
Powdered sugar
Chocolate-covered coffee beans

Preheat oven to 375ºF. Line 12 cupcake tins, and set aside. In a medium bowl, combine flour, cocoa, baking soda and salt. In separate bowl, beat together egg whites, egg, sugar and oil on medium speed until well combined. Alternately add flour mixture and soymilk, beating after each addition. Beat in coffee granules and vanilla.

Divide batter evenly among cupcake liners. Bake 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes in pans, and then remove to wire racks to cool completely.

Once cupcakes are cooled, sift tops with powdered sugar, and garnish each cupcake with chocolate-covered coffee beans. Makes 12 cupcakes.

Grandma's Oatmeal Chocolate Chip Cookies

It's interesting how the roles in our lives reverse as time passes. When I was a little girl, my grandmother patiently helped me measure, let me stir the cookie dough and encouraged me to make the criss-cross with the fork tines on the peanut butter cookies. As her Alzheimer's progressed the past several years, I was the one who helped her read the recipe, encouraged her to measure and helped her stir the cookie dough. Unfortunately, the Alzheimer's disease has now progressed to the point my young son has similar physical abilities.

As heartbreaking as that is, my grandmother's spirit still lives on. Each time I bake one of her recipes, she is alive and well in my kitchen. Her love and matriarch spirit shine through with each cookie that is shaped.

This recipe of hers is truly a Kassie family recipe. It calls for a pound of butter. It calls for cookies shaped the size of golf balls. It makes a lot of delicious cookies. And it brings back many happy memories.

Grandma's Oatmeal Chocolate Chip Cookies
4 sticks butter
2 cups brown sugar
2 cups white sugar
4 eggs
2 tsp. vanilla
5 cups oatmeal, blended until powdery
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
24 oz. chocolate chips
1 cup chopped nuts, optional
4 oz. sweet chocolate, coarsely chopped

Preheat oven to 375ºF. Cream butter and sugars together. Add eggs and vanilla, and beat until well combined. In a separate bowl, combine oatmeal, flour, baking powder, baking soda and salt. Gradually add dry ingredients, stirring just until combined. Stir in chocolate chips, nuts if desired and chocolate chunks.

Shape dough into golf-sized balls and place on a lined cookie sheet. Bake for 10 minutes or until cookies are lightly browned. Cool on cookie sheets 2 to 3 minutes, and then cool completely on wire racks. Makes enough cookies for all Grandma's children and grandchildren.

Homemade Ritz Crackers

My son loves to feed himself, and crackers are easy for him to hold and gnaw. When I saw a recipe for homemade Ritz crackers on Cupcake Project, I had to bake them for him. These are delicious crackers that I enjoy just as much as my son! They don't taste exactly like a Ritz cracker, but they're close enough to compare.

I adapted the recipe slightly to make it a bit healthier by including wheat flour. I think next time I bake them, I'll ease up on the salt in the topping. I like them with the current amount of salt, but I think they'll still be tasty with a tad less.

I do plan to bake these for my son moving forward rather than buying Ritz crackers. However, I'll probably skip the cookie cutters and just cut the crackers to speed up the process.

Homemade Ritz Crackers
1 cup all-purpose flour
1 cup wheat flour
3 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. + another 1/2 tsp. salt for topping
6 Tbsp. cold unsalted butter + 3 Tbsp. unsalted butter, melted
2 Tbsp. vegetable oil
2/3 cup water (I used about 1/3 cup)

Preheat oven to 400ºF. Put the flours, baking powder, sugar and 1/2 tsp of salt in a food processor. Pulse to combine.

Add cold butter a few small pats at a time, and pulse to combine. Add vegetable oil. Pulse to combine.

Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball.

Roll dough out as thin as you can.Use cookie cutters to cut the dough out. Poke holes in the dough in the Ritz pattern or any pattern you like.

Bake the crackers on a parchment- or Silpat-lined baking sheet for 10minutes or until the crackers just begin to brown. While the crackers are baking, melt the remaining butter and mix in the remaining salt. As soon as you remove the crackers from the oven, brush them with the salty butter.

Cool, and store in an airtight container. This recipe makes a fairly large batch, so halve if you consume crackers at a slower rate (like that of an 8-month-old boy).

Home Made Bread

I absolutely love my grandfather's faith in my baking abilities. We were talking about food, and he asked if I could make him some bread like my grandmother and his mother used to make. I asked if he had a recipe. His response was along the lines of "It was a white bread, it was really good, it had eggs and was kinda sweet, too."

That gave me something of a starting point, but not enough to replicate the recipe exactly. I searched my grandmother's recipe cards and found two possibilities. I'm really hoping one of the two is what my grandfather remembers. (Note: This is pretty close to what he remembers, perhaps just a tad sweeter he said.)

I made one labled Home Made Bread today, with the help of my adorable son. I'm so glad I have this bread kneader, which can handle larger batches.

The challenge of following my grandmother's recipe cards is the vagueness of the recipe ... reminiscent of a time when everyone knew how to bake. Here's the recipe as I interpreted it:

Home Made Bread
3 cups milk (originally 3/4 quart)
1 Tbsp. yeast (originally 1 yeast)
1 cup sugar
1/2 cup butter (originally 1/4 lb. butter)
1/2 tsp. salt
2 eggs
8 to 10 cups flour (originally flour)

Scald the milk, and cool to about 115ºF. Add yeast, and let stand 5 minutes. Meanwhile, beat together sugar, butter and salt until smooth. Beat in eggs. Add yeast and milk mixture, and stir together. Gradually add flour, and knead until a smooth dough forms. Dough will still be slightly sticky but will pull away from the sides of the bowl.

Place dough in a greased bowl, and cover. Let rise until doubled, about 1 hour. Punch down dough, and divide into 3 loaves. Shape loaves, and place in greased 9 x 5 or 8 x 4 bread pans. (I used one 8 x 4 and two 9 x 5 pans.) Cover, and let rise again until doubled, about 1 to 1 1/2 hours.

Meanwhile, preheat oven to 300ºF. Bake loaves until golden and hollow sounding, about 1 hour. Cool completely on wire racks. Makes 3 loaves.

Golden Cake Bread

This is the second bread I've baked in my quest to replicate a bread my grandfather fondly recalls. I'm still waiting the results of his side-by-side comparison of the two, and I'm hoping I found the right recipe. (Note: This wasn't the right bread according to Gramps, but it's still tasty.)

My only issue with this bread was that mine fell slightly flat after the third rising as I put it into the oven. I'm not positive because of how the recipe is written whether it's supposed to rise twice or thrice. I'm thinking perhaps the third rising was an error in the recipe.

Golden Cake Bread
1 cup milk
1/2 cup sugar
1/2 cup butter
1 Tbsp. dry yeast
1/4 cup warm water
2 eggs
2 tsp. vanilla
1 tsp. salt
4 to 4 1/2 cups flour

Scald milk, and add sugar and butter. Cool to lukewarm. When milk is nearly lukewarm, add yeast to warm water to dissolve the yeast. Combine yeast mixture with milk mixture. Beat eggs, reserve 1 Tbsp. and add remaining eggs to the mixture. Add vanilla and salt. Stir until combined. Gradually add flour, mixing as you go. Knead until a smooth slightly sticky dough forms. Place dough in a greased container, cover and let rise until doubled, about 1 hour.

Punch down dough, and place back in greased bowl to rise again until doubled, about 45 minutes. Punch down dough, and place into greased 9 x 5 pans. Cover, and let rise until doubled, about 45 minutes. While dough is rising, preheat oven to 350ºF. Brush loaves with reserved egg. Bake for 25 to 30 minutes until loaves are golden. Remove loaves from pans, and cool completely on wire racks. Makes 2 loaves.

Irish Ice Cream Car Bombs

When Cupcake Project and Scoopalicious announced their annual ice cream contest cupcake, I was ready to revisit a favorite cupcake from the past year. My Irish Car Bomb Cupcakes were among the tastiest creations this year, but I thought I could make them even more delicious by adding ice cream.

I was right.

These are the perfect adult ice cream cupcake. The moist chocolate cupcakes are enhanced by rich ganache and decadent buttercream frosting with Irish Cream ice cream to cut through the sweetness like only ice cream can.

One of the best aspects of these cupcakes is they combine a room temperature cupcake, which always tastes better, with ice cream straight from the freezer. I love ice cream cupcakes, but this is the first version I've created that solves the problem of losing some of the cupcake flavor and texture due to freezing the entire cupcakes.

Irish Ice Cream Car Bomb Cupcakes
Cupcakes
1 cup Guinness stout
1 cup unsalted butter, at room temperature
3/4 cup cocoa powder
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
2/3 cup sour cream  
Whiskey Ganache
8 oz. dark chocolate
2/3 cup heavy cream
2 Tbsp. butter, at room temperature
2 tsp. whiskey
Irish Cream Frosting
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 Tbsp. Irish Cream
Ice Cream
Irish Cream Ice Cream
Optional Garnish
Small chocolate cups

Preheat oven to 350ºF. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat.

Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners.

Bake until a toothpick inserted into the center comes out clean, about 17-19 minutes. Cool the cupcakes on a rack.

To make the filling, finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.


Cut out the centers of the cooled cupcakes. I used a large decorating tip to cut out the top and a chopstick to pop the piece of cake out of the tip before I proceeded to the next one.

Transfer the ganache to a piping bag. Fill the holes in each cupcake to the top.

To make the frosting, use the whisk attachment of a stand mixer to whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Irish Cream, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

There are two options for assembling the cupcakes that I found worked well. Both involve piping a thick and tall ring of frosting around the outside edge of each cupcake. One option is to dollop a small scoop of ice cream into the frosting ring immediately prior to serving. The other option looks a bit fancier and uses mini-size chocolate cups. Place a chocolate cup into the center of the cupcake, and top with a small scoop of ice cream immediately prior to serving. The advantage of this version is that ice cream doesn't melt into the cupcake if it's not served instantaneously in addition to the textural crunch of the chocolate. Both are delicious, so pick your favorite or split the batch!

Makes 24 fantastically delicious cupcakes. Don't take my word for it. Try these!

Irish Cream Ice Cream

Have you ever tried vanilla ice cream topped with a shot of Bailey's Irish Creme? Or even better ... the caramel version?

It's an incredibly simply dessert for adults. It also served as the inspiration for this ice cream. This ice cream is delicious in its own right ... but I'm sure a shot of Irish Cream drizzled on top wouldn't hurt.

This recipe is adapted from a Vanilla Ice Cream recipe from David Lebowitz.

Irish Cream Ice Cream
1 cup skim milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
1 1/2 cups heavy cream
1/2 cup Irish Cream
5 large egg yolks
1 tsp. vanilla


Heat the milk, salt and sugar in a saucepan until tiny bubbles form along the edges of the pan. Scrape the seeds from the vanilla bean into the milk with a paring knife, and then add the bean pod to the milk. Cover, remove from heat and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart  bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl, and pour the cream and Irish Cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk, then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. This should take about 10 to 15 minutes.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Makes about 1 quart of ice cream.

Delicious Burger

No recipe ... just too delicious not to post a picture.

Latin Baked Chicken

I adapted this recipe from Cooking Light, subbing in spices rather than chipotle chile in adobo sauce since I didn't have any on hand. The chicken is moist and flavorful with good flavor but not overwhelming spice.

Latin Baked Chicken
1/4 cup fresh lime juice
3 Tbsp. soy sauce
2 Tbsp. honey
1 tsp. cumin
1/4 tsp. cayenne pepper
4 8 oz. chicken thighs, skinned

Preheat oven to 400ºF. Combine lime juice, soy sauce, honey, cumin and cayenne. Add chicken, and toss to coat. Let stand at room temperature for 10 minutes. Arrange chicken on a broiler pan coated with nonstick spray. (Make sure you line the bottom of the broiler pan as well.) Bake 15 minutes.

While chicken is baking, place remaining marinade into a small pan. Bring to a boil, and cook 3 minutes. Brush half the marinade on the chicken, and bake 10 more minutes. Brush remaining marinade on chicken, and bake 10 more minutes until chicken is done. Serves 4.

Chocolate Peanut Butter CheeseCake

After trying a cheesecake sandwiched between cake layers, I'm not entirely convinced why every cheesecake shouldn't be paired with cake and every cake paired with cheesecake. So, as I contemplated what I wanted to make for my birthday, I decided a peanut butter cheesecake sandwiched between two chocolate cakes coated in peanut butter frosting and drizzled with chocolate sounded appropriately delicious.

This cake does require some preparation time, but it's completely worth it. The cakes and cheesecake can be prepared ahead of time and frozen until the day you assemble your masterpiece.

I adapted my cheesecake layer from Brown Eyed Baker (although I still want to make her cheesecake in its original format).

Chocolate Peanut Butter CheeseCake
Cheesecake Layer
24 oz. cream cheese, softened
1 cup peanut butter
1 cup sugar
1 tsp. vanilla
4 eggs
Cake Layers
1 3/4 cups all-purpose flour
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. instant espresso powder
3 large eggs, at room temperature
1 1/4 cups buttermilk, divided
1 1/2 sticks butter, at room temperature
1 tsp. vanilla extract
Frosting
1 cup butter, softened
2 cups creamy peanut butter
4 cups powdered sugar, sifted
 4 Tbsp. milk (or as needed)
Garnish
Chocolate sauce
Peanut butter cups

To prepare cheesecake layer, preheat oven to 300ºF, and place a shallow roasting pan in the middle of the oven. Bring a medium pot of water to a boil on the stove. Line an 8-inch springform pan with parchment paper in the bottom, and spray with nonstick spray. Wrap a double layer of foil around the bottom and sides of the pan to seal out water during the water bath baking stage.

Beat together cream cheese and peanut butter until smooth. Gradually beat in sugar and then vanilla. Beat in eggs, one at a time, on low speed. Beat an additional 20 seconds after scraping the bowl. Pour cheesecake into pan, and smooth the top.

Place cheesecake in roasting pan, and carefully add water to the roasting pan to fill it about 1 inch. Even more carefully, place roasting pan and cheesecake into the oven. Bake cheesecake for 1 hour or until center is slightly jiggly. (Mine took about 5 to 10 more minutes.)

Cool cheesecake completely on a wire rack, and then remove sides/bottom. Place cheesecake in the freezer until ready to assemble the cake.

To prepare the cakes, preheat oven to 350ºF. Grease and flour two 9-inch round metal baking pans. Line the bottom with rounds of parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of the buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining buttermilk, and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack and remove parchment paper rounds to cool completely.

To make the peanut butter frosting, beat butter and peanut butter together until well mixed. Gradually add powdered sugar. When mixture gets thick, slowly incorporate milk one tablespoon at a time as needed to keep frosting spreadable. Beat at least three minutes to make frosting fluffy.

Apply a crumb coat layer of frosting to the cake using a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting to avoid transferring crumbs. Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting.

Once the first layer of frosting is set, apply the second layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Garnish with peanut butter cups as desired. Drizzle with chocolate sauce immediately prior to serving.

Keep this cake refrigerated until approximately an hour prior to devouring its deliciousness. It should serve an awful lot because it's a very tall cake, but it's also a very delicious cake.

Oatmeal Chocolate Chip Cookie Muffins

I was slightly disappointed by these muffins from How Sweet It Is. It's not that the Oatmeal Chocolate Chip Cookie Muffins aren't tasty. They are ... but they just don't channel enough cookie to me to live up to their name. In the grand scheme, they're a relatively (ignore the butter and chocolate and focus on the wheat flour and oats) healthy muffin. I'm just not sure they'll make their way back onto my breakfast plate, but maybe they'll find a spot on yours.

Oatmeal Chocolate Chip Cookie Muffins
1 cup whole wheat pastry flour
1 cup rolled oats
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 cup brown sugar
1 egg
1/4 cup butter, at room temperature
1 1/2 tsp. vanilla extract
1 cup milk
1 cup chocolate chips

Preheat oven to 350ºF. Add oats to a bowl, and add 1/2 cup of milk. Let soak for 5 to 10 minutes while preparing the first few steps of the muffins. Line a muffin tin with 12 wrappers, and set aside.

In a large bowl, combine egg and brown sugar, whisking until smooth and caramel in color. Add vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk, and combine until smooth being careful not to mix too much. Fold in chocolate chips.

Pour about 1/4 cup batter into each line. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes or until cooked through. Makes 12 muffins.

Ham Rolls

This is my Great Aunt Mary's recipe for Ham Rolls, which I discovered among my grandmother's recipe stash. I'm grateful to have found the recipe for a treat my father fondly remembers, but I'm also grateful I have enough baking knowledge to translate the original recipe into delicious buns.

The original recipe card reads:

Here's what's cookin' Ham Rolls
Serves 4 doz.
Recipe from the kitchen of Mary Norkus

1/4 lb. margarine
2 teas salt
3 eggs
3 T sugar +
1 teas vanilla
Scald + cool 1 1/2 C milk - 1/2 C cream
to lukewarm add 2 oz. yeast in warm milk

Add flour - let rise - roll.

Filling
2 eggs - Ham chopped small

Roll dough.* (3 corner cut) put ham mixture in center. Roll + put cut side down on lightly floured cookie sheet.

300ºF - about 40 minutes

*use a small portion at a time

In case that doesn't make perfect sense to you, here's my translation of the recipe:

Ham Rolls
1 1/2 cups milk
1/2 cup half and half
2 Tbsp. plus 3/4 tsp. active dry yeast
1 stick butter, softened
2 tsp. salt
3 eggs
3 Tbsp. sugar
1 tsp. vanilla
8 cups flour
Filling
2 cups chopped ham
2 eggs

Scald milk and half and half, and cool to between 105ºF and 115ºF. Add yeast, and let stand 5 minutes. Combine with butter, salt, eggs, sugar and vanilla. Stir until blended, and then gradually beat in flour. Once soft dough is formed, turn dough onto floured surface and knead until smooth, adding more flour if necessary. Place dough in greased bowl, cover and let stand until doubled, about 1 hour.

Meanwhile combine ham and 2 eggs together until well mixed.

Preheat oven to 300ºF. Once dough has risen, punch down, and divide in half. Leave one portion of dough covered while you work with the other portion. On lightly floured surface, roll dough into a rectangle, making sure dough is about 1/4-inch thick. Cut the rectangle in half lengthwise, and then cut horizontally to divide dough into 6 sections. (You should have 12 squares at this point.) Cut each square horizontally to form 2 triangles. (For those bad at math, you should have 24 triangles.) Place a small portion of ham mixture in the center of each piece of dough. Either roll crescent roll style or shape into a bun with the ham in the center. Place on a lightly floured cookie sheet for authenticity or a Silipat for ease. Repeat with second portion of dough.

Rolls may be baked immediately after shaping or they may stand roughly 30 minutes prior to baking, loosely covered with a towel. Bake rolls 35 to 40 minutes, until lightly golden. They are best served warm, but store any leftovers in the refrigerator. Makes about 4 dozen rolls.

Vanilla Ice Cream

This vanilla ice cream from David Lebowitz is delicious. Even better, it is a wonderful base for other ice cream variations.  Rich and creamy, I'm not sure there's anything more you could want from vanilla ice cream.

I have a batch sitting in the freezer, just begging me to make homemade chocolate pudding to drench the ice cream in warm gooey pudding.

Vanilla Ice Cream
1 cup skim milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 tsp. vanilla


Heat the milk, salt and sugar in a saucepan until tiny bubbles form along the edges of the pan. Scrape the seeds from the vanilla bean into the milk with a paring knife, and then add the bean pod to the milk. Cover, remove from heat and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart  bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl, and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk, then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. This should take about 10 to 15 minutes.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Makes about 1 quart of joy.

Cocoa Buttermilk Biscuits

On my birthday, I decided it would be the perfect day to make biscuits for breakfast ... Cocoa Buttermilk Biscuits with Brown Sugar Cinnamon Butter. I had found the recipe on How Sweet It Is and thought they sounded like cake without being called cake. I was right.

These are delicious, although they aren't quite as pretty as other versions of biscuits. They make up for their appearance with their taste.

Cocoa Buttermilk Biscuits

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup plus 2 Tbsp. brown sugar
4 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
3/4 cup cold butter, cut into pieces
1 1/4 cup buttermilk
2 tsp. vanilla extract

Preheat oven to 425ºF. In a large bowl, combine flour, cocoa, sugar, salt, baking powder and soda, whisking until combined. Using a pastry blender, add butter pieces to the flour, and mix until coarse little crumbles remain. Add buttermilk and vanilla, stirring with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.

Use  1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 12 to 15 minutes, or until biscuits are set and slightly golden on the edges. Serve warm. Makes approximately 18 biscuits.

Brown Sugar Cinnamon Butter
1/2 cup butter, softened
3 Tbsp. brown sugar
1/2 tsp. cinnamon

Add all ingredients in a bowl, and smush until combined. This butter is amazingly delicious and tasty enough to lick from the spoon if no one is looking.

Best Chocolate Sauce

This is a David Lebovitz recipe that's mighty tasty. However, I'm not completely convinced it's the best chocolate sauce. I made this instead of using chocolate syrup to top my latest cupcakes. I do think this will remain in my list of repeat recipes ... at least until I find a Better than the Best Chocolate Sauce.

Best Chocolate Sauce
1 cup water
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup unsweetened cocoa
2 oz. semisweet chocolate, finely chopped

In a medium saucepan, whisk together the water, sugar, corn syrup  and cocoa powder. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Let the chocolate sauce stand for a few hours before serving, which will give it time to thicken a bit. To store,  place in a covered container in the refrigerator for up to 10 days. Rewarm before serving. Makes about 2 1/2 cups.

Cinnamon Roll Caramel Corn

I perused a new blog today, Dollhouse Bake Shoppe, and came across this delicious recipe. My house now smells like freshly baked cinnamon rolls, and I'm having a hard time typing this without devouring the entire sheet of popcorn.

I wanted a recipe that would be perfect for filling my newly crafted kitchen jar, and this fit the bill. This is a delicious caramel corn recipe, and it's not too tedious to make. After having it in the kitchen for a few hours, I'm tempted to rename it to Crack corn ... I just can't stop eating it.

Cinnamon Roll Caramel Corn
1/4 cup popcorn kernels, about 5 to 6 cups popped
3/4 cup light brown sugar
3 Tbsp. corn syrup
6 Tbsp. salted butter
1 Tbsp. cinnamon
1/4 tsp. baking soda
1/2 tsp. vanilla extract
1/2 cup powdered sugar
1 Tbsp. butter, melted
1/4 tsp. vanilla
2 to 3 tsp. water

Preheat oven to 250ºF. Line a baking sheet with foil or parchment paper.

Pop popcorn using your preferred method. (I used our Stir Crazy.) While popping popcorn, prepare caramel mixture.

In a large heatproof container, combine the brown sugar, corn syrup, butter, cinnamon and salt. Microwave for 2 minutes, removing to stir every 30 seconds so mixture doesn't burn or get too hot and harden. Add the baking soda and vanilla to the hot cinnamon caramel mixture. The mixture will become light and foamy.

Pour popcorn into a large bowl, and immediately pour caramel mixture over popcorn. Stir quickly until the popcorn is well coated. Spread popcorn on to the prepared baking sheet. Bake for 1 hour, removing the pan to stir every 15 minutes.

Prepare the glaze by stirring all of the ingredients together until smooth. Drizzle over popcorn.

Once glaze has dried and popcorn has cooled completely, break into pieces. Serve immediately or store in an airtight container. Makes 5 to 6 cups of deliciousness.

Double Chocolate Peanut Butter Cupcakes

These are not an in-your-face decadent cupcake. The chocolate flavor shines whereas the peanut butter is subtle and subdued. One taster said that although these wouldn't be her first choice if she really wanted a cupcake, she'd be all over them if someone told her she could have a cupcake that was a mere 150 calories.

These cupcakes end up being lighter because they contain fat-free sour cream (or yogurt can be subbed) rather than oil or butter. Also, the recipe leaves the cupcakes unfrosted with a dusting of powdered sugar. You can slather them with peanut butter if you prefer or top them with a version of Cool Whip and sprinkles.

Double Chocolate Peanut Butter Cupcakes
3/4 cup sugar
3 Tbsp. creamy peanut butter
1/4 cup sour cream
1 egg
1 egg white
1 cup flour
1/4 cup cocoa
1/2 cup hot water
1/2 tsp. baking soda
1/4 cup miniature chocolate chips
Powdered sugar, to garnish

Preheat oven to 350ºF. Line 12 cupcake tins. Combine all ingredients through egg white until blended smooth. Dissolve cocoa into hot water, and combine flour and baking soda together. Alternately add flour and cocoa, starting and ending with flour. Stir in chocolate chips.

Divide batter evenly among 12 cupcake liners. Bake 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely. Immediately prior to serving, dust with powdered sugar. Makes 12 cupcakes.

Mint Oreo Cupcakes

We bought a box of generic peppermint chocolate sandwich cookies (essentially mint Oreos) for $9 at Ripon Good Cookies. That box contained 16 packages of cookies. Certainly you can understand why we couldn't pass up such a bargain.

We've shared our good cookie fortune and eaten our fair share as well. That meant it was time for me to convert some into cupcakes. I've made Oreo cupcakes in the past, but I wasn't thrilled with the cupcake base for those. I decided to use a reliable chocolate base cupcake with a few enhancements. The result is quite delicious. I found the frosting recipe on Cupcake Project and modified it slightly to enhance the mint flavor.

Mint Oreo Cupcakes
Cupcakes
2 cups flour
3 tsp. chile powder
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/4 tsp. peppermint extract
24 mint Oreos
Frosting

8 oz. cream cheese, softened

1/4 cup butter, softened

3 cups powdered sugar

1/2 tsp. vanilla extract

1/4 tsp. peppermint extract

3/4 cup crushed mint Oreos

Garnish
24 mint Oreos

Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.

In medium bowl, combine flour, chile powder, baking soda, salt and baking powder. In a small bowl, combine water and cocoa.

In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla and peppermint extract. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended.

Place a cookie in the bottom of each cupcake liner. Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.

To make frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating to incorporate. Beat in vanilla and peppermint extract. Crush Oreos finely using a food processor, and mix the Oreo crumbs into frosting. Spread or pipe onto cupcakes. Top each cupcake with an Oreo immediately prior to serving. Makes 24 to 30 cupcakes. (I managed to make 24 out of the recipe by using jumbo liners for 12 of my cupcakes, which allowed me to fill them fuller and bake them a tad longer. If you use only regular cupcake liners, you'll have more than 24 cupcakes.)

Blackberry Cupcakes with Lemon Curd Ice Cream and Mascarpone Frosting

The past several years, I've entered an ice cream cupcake contest. This year I generated a list of possible flavors, several of which revolved around a lemon curd ice cream. I finally decided on a Blackberry Cupcake filled with Lemon Curd Ice Cream and topped with Mascarpone Frosting.

The cupcakes were certainly pretty with the blackberry color. The cupcakes had a nice sweet flavor and moist texture, but I'm not sure you'd pick out the blackberry flavor unless you were told.

After much thought and deliberation, though, I've decided on a different entry for the ice cream cupcake contest.

Blackberry Cupcakes with Lemon Curd Ice Cream and Mascarpone Frosting
Cupcakes
2 cups white sugar
1 cup butter, softened
4 eggs
4 tsp. vanilla extract
3 1/2 cups all-purpose flour
2 1/2 tsp.baking powder
1/2 tsp. salt
1 cup blackberry puree*
2-4 Tbsp. milk, if needed
Filling
1 1/2 cups Lemon Curd Ice Cream 
Frosting
6 oz. cream cheese, softened
4 oz. mascarpone
2 cups powdered sugar
Garnish
24 blackberries  

Preheat oven to 350ºF. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2 minutes. Add eggs one at a time, beating to incorporate each egg. Add vanilla extract, and beat another minute.

In a separate bowl, combine flour, baking powder and salt. Alternately add the flour mixture and the blackberry puree, starting and ending with the flour. If the batter is too thick, thin the batter by beating in milk until just blended.

Line 24 cupcake tins, and fill each about 2/3 full. Bake 18 to 22 minutes, or until the cupcakes are set. Cool completely on a wire rack.

To assemble cupcakes, use a cupcake corer or the back side of a large piping tip to core the cupcakes. Set aside (or eat) the cupcake centers. Fill each cupcake with about 1 Tbsp. of ice cream. Freeze 30 minutes or until ice cream is firm.

While cupcakes are chilling, make the frosting. Beat together cream cheese and mascarpone until smooth. Gradually add powdered sugar, beating until smooth and desired consistency.

Remove cupcakes from freezer, and pipe on the mascarpone frosting. Return cupcakes to the freezer. Immediately prior to serving, garnish each cupcake with a blackberry. Makes 24 cupcakes. 

*I heated frozen blackberries over medium-low heat, mashing them with a spoon, until they were slightly thickened. Then, I strained the mixture to remove any seeds.

Rhubarb Syrup

I eagerly flipped through my recent arrival Food in Jars. This author's blog really broadened my preserving horizons and served as inspiration for many jars in our cupboard. Naturally, when she published her first book, it was pre-ordered from Amazon.

This Rhubarb Syrup is one of three recipes I made from the book today. Yes, I made three recipes in one day. I will not continue to can at this crazy pace, but:

1. 1. It's a new book. It just begged me to experiment.
2. 2. My in-laws had rhubarb. I hate to let anything go to waste. I feel obligated to use produce.
3. 3. I needed to distract myself today rather than dwelling on the passing of my husband's saintly grandmother.

So, I made this easy Rhubarb Syrup. I think it would be delicious stirred into water for a refreshing twist or drizzled onto baked goods. I've heard it's delicious drizzled on French toast, pancakes or waffles. I made just one tweak to the recipe.

Rhubarb Syrup
4 cups rhubarb, coarsely chopped
3 cups water
2 1/2 cups sugar
4 drops red food coloring

Combine rhubarb and water over medium-high heat. Bring to a boil, and then reduce heat. simmer 15 to 20 minutes until the rhubarb is falling apart and easily smashed by a spoon. Set up a mesh strainer over a bowl, and pour rhubarb mixture into the strainer. Let the rhubarb drain itself without you pressing any liquid out of the rhubarb.

Once the liquid has drained, return the liquid to the pot. Add the sugar and red food color (if desired). Bring to a boil, stirring often. Remove from heat, and skim any foam from the top. I actually used paper napkins to blot up the little foam I had.

Pour syrup into sterilized jars, and seal with sterilized rings. Process in a hot water bath 10 minutes. Makes approximately 2 1/2 pints.

Vanilla Rhubarb Tea Jam

This recipe also hails from Food in Jars. My family always had rhubarb growing along our house during my childhood. However, I never remember us eating rhubarb. Rhubarb has poked its way into my kitchen due to the generosity of co-workers and that nagging voice in my head that always makes me accept free produce.

This jam is quite tasty, with a touch of vanilla and added depth from the tea. I think this jam could convert non-rhubarb fans, providing you can convince them to taste the slightly green jam.

Vanilla Rhubarb Tea Jam
8 cups rhubarb, chopped
4 cups sugar
1 cup double-strength brewed tea
1 vanilla bean, split and scraped
Juice of 1 lemon
Pinch of salt
1 3-oz. package liquid pectin

Combine rhubarb, sugar and tea together in a large saucepan. Bring to a boil, and add vanilla bean and seeds, lemon juice and salt. Let the mixture bubbly gently (or leap out of the pot to scald you) for 15 to 20 minutes until the rhubarb breaks down. Add the pectin, and bring to a full boil, stirring often. Boil 3 to 4 minutes or until jam is nearly set.

Pour jam into sterilized jars, and seal with sterilized rings. Process in a hot water bath 10 minutes. Makes 3 1/2 to 4 pints.

Pickled Asparagus

Our asparagus patch does quite well, despite evil asparagus beetles fighting us the past two years. Unfortunately for those lil' buggers, this year I'm home quite often and can seek and destroy them more frequently. Flipping through Food in Jars, I immediately decided to pickle some of our asparagus. I'm sure my 8-month-old son will love it as much as he loves dilly beans.

Pickled Asparagus
4 lbs. asparagus
3 cups cider vinegar
3 cups water
3 Tbsp. pickling salt
3 lemon slices
3 Tbsp. pickling spices
1 1/2 tsp. red pepper flakes
3 garlic cloves, peeled

Wash and trim the asparagus, so the asparagus fits into jars with 1/2-inch headspace. Blanch the asparagus in boiling water for 10 seconds, and then place asparagus in a large bowl of ice water.

Combine vinegar, water and pickling salt together. Bring the brine mixture to a boil. Meanwhile, pack asparagus into sterilized jars along with 1 lemon slice, 1 Tbsp. pickling spices, 1/2 tsp. red pepper flakes and 1 garlic clove per jar.

Once jars are packed with asparagus, fill with boiling brine, leaving 1/2-inch headspace. Seal jars with sterilized lids. Process jars in a hot water bath for 10 minutes. Makes 3 pints.

Honey Roasted Peanut Butter

This recipe is a good transition from storebought peanut butter to homemade. Storebought peanut butter is deliciously smooth and sweet. This recipe is sweet enough to please with a tad more texture. It's a hybrid of storebought and homemade, both in the process and the product.

Honey Roasted Peanut Butter
14 oz. honey roasted peanuts

Place peanuts in a food processor and turn on. The peanuts will go through different stages, but let the food processor run until the oil has released and peanut butter has smoothed out (it will ball up right before this happens.) Turn off food processor, and transfer to a mason jar. Cover with an airtight lid, and keep in the refrigerator. This makes about 2 cups of peanut butter.