Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Vietnamese Coffee Ice Cream Recipe http://steamykitchen.com/40320-vietnamese-coffee-ice-cream-recipe.html http://steamykitchen.com/40320-vietnamese-coffee-ice-cream-recipe.html#comments Fri, 22 May 2015 16:59:01 +0000 http://steamykitchen.com/?p=40320 You’ll learn: To create the perfect Vietnamese coffee ice cream, use a mix of evaporated milk, sweetened condensed milk and heavy cream. Coffee of your choice, either caffeinated or decaf. Vanilla extract or pure vanilla bean completes the flavor profile. Vietnamese ice coffee makes you realize that any other weak coffeehouse version of diluted coffee over ice is for wimps. Course-ground ...

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Vietnamese Coffee Ice Cream Recipe

You’ll learn:

  • To create the perfect Vietnamese coffee ice cream, use a mix of evaporated milk, sweetened condensed milk and heavy cream.
  • Coffee of your choice, either caffeinated or decaf.
  • Vanilla extract or pure vanilla bean completes the flavor profile.

Vietnamese ice coffee makes you realize that any other weak coffeehouse version of diluted coffee over ice is for wimps. Course-ground coffee is packed into a metal brewer, and the thick, intense coffee slowly drips down into a tall glass filled with ice cubes and 1/2″ of sweetened condensed milk. As the hot coffee drips down, it melts some of ice and mixes in with the sweet, sticky milk. What you end up with is the perfect concoction of rich, creamy iced coffee.

Seven Spoons by Tara O'BradyTake this formula and make ice cream for an “uncompromising intensity” of coffee flavors, according to Tara O’Brady, author Seven Spoons Cookbook and Seven Spoons food blog.

Seven Spoons Author Tara O'Brady

This is my full-stop favorite ice cream. A voluptuous mix of evaporated milks and cream gets infused with ground coffee, then chilled, churned, and swirled with caramel.Tara O'Brady

This summer, if you have an ice cream maker (and love coffee), give Tara’s Vietnamese Coffee Ice Cream a try!

Tara likes to top her Vietnamese Coffee Ice Cream with homemade Candied Cocoa Nibs and an Espresso Caramel, both of those recipes are found in her cookbook. For us, we made the base Vietnamese Coffee Ice Cream, and topped with a pinch of fine ground coffee and a little store-bought caramel.

About Seven Spoons

I’ve been reading Tara’s blog for as long as I’ve known the word, “blog.” As a silent fan, I’ve followed her adventures through parenthood, learning about her Indian heritage, sipped her Frothy Indian Coffee and drizzled her Simple, Quick Chocolate Sauce over warm banana bread (which also would be great drizzled on this Vietnamese Coffee Ice Cream, too.)

Tara’s site is a true blog, her sometimes deeply personal posts are always thoughtful, poetic and heartfelt. Her cookbook is the same. If you love really reading a cookbook, from beginning to end, you’ll be comfortable nestling right into the pages of Seven Spoons Cookbook.

Thanks for supporting this site!

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Vietnamese Coffee Ice Cream Recipe

Servings: Makes about 1 quart (1 L) Prep Time: Cook Time:
Vietnamese-Coffee-Ice-Cream

Adapted and reprinted with permission from Seven Spoons, by Tara O’Brady, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2015 by Tara O’Brady.Grind regular or decaf coffee beans to a medium grind. For a milder, rounded flavor, use 2 tablespoons of instant espresso powder or 3 tablespoons instant coffee powder instead of ground beans. Original recipe in cookbook includes Candied Cacao Nibs and Espresso Caramel (buy the book!)

Ingredients:

1 (14-ounce/400 g) can evaporated milk
1 (14-ounce/400 g) can sweetened condensed milk
1 1/2 cups (355 ml) heavy cream
2 ounces (60 g) coffee beans, ground (see note above)
Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
Generous pinch of fine-grain sea salt
TOPPINGS: Fine ground coffee, sea salt, store-bought caramel

Directions:

Combine the evaporated milk, condensed milk, cream, coffee, vanilla, and salt in a saucepan set over medium heat. Cook, whisking often, until the mixture begins to steam. Remove from the heat and let steep for 20 minutes.
Using a fine-meshed strainer or a coffee filter, strain the liquid into a bowl. Cover and chill for at least 3 hours, but preferably overnight. Freeze according to your ice cream maker’s directions.

To serve, top the Vietnamese Coffee Ice Cream with a pinch of ground coffee, caramel and a pinch of sea salt.

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Chocolate Chip Hazelnut Cookie Recipe http://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html http://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html#comments Wed, 14 Jan 2015 14:23:11 +0000 http://steamykitchen.com/?p=39303 This chocolate chip cookie recipe features: This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia and Around My French Table. The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience. ...

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Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

This chocolate chip cookie recipe features:

  • This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia and Around My French Table.
  • The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience.
  • Big chocolate chunks throughout cookie, crisp and browned on bottoms, soft and tender in the center.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I first met Dorie Greenspan in a middle of bland lunch buffet at a food conference. You’d think that when feeding a crowd of cookbook authors, food photographers and other important people in the culinary world, one would take the utmost care in providing a feast, worthy of being written about, or at least memorable in a good way.

Baking Chez Moi by Dorie GreenspanBut, we weren’t there for the food. There aren’t very many times in my life that I can actually say that! At food conferences, we attend to learn, share and connect. The conference lunch buffet is just there for calories and to keep our energy high. After the conference is a totally different story — it’s all about food and wine then!

Dorie is instantly recognizable, her short-cropped hair, distinctive, round-rimmed glasses and everlasting smile. She’s happy, always happy, always smiling and is one of those people who make you instantly feel loved and special.
If you love baking or French inspired cooking, you’ll probably have seen her books: Around My French Table (try the Chicken in a Pot recipe – here’s the recipe on Dorie’s website), Baking with Julia (as in Julia Child), Paris Sweets and others. Here’s her entire list of cookbooks.

From her brand new book, Baking Chez Moi – Recipes from My Paris Home to Your Home Anywhere, I chose her recipe, “Edouard’s Chocolate Chip Cookies,” a classic American-style chocolate chip cookie with one worthy addition: hazelnut flour.

Here’s what Dorie says about the recipe:

Edouard’s Chocolate Chip Cookie Recipe

“When Edouard Bobin, the co-owner of one of the sweetest small bistros in Pris, Le Pantruche, said he would give me the recipe for his favorite hazelnut cookie, I knew the minute I read the one-word title, Cookies, that chocolate chips would be involved.”

“These cookies are good warm or at room temperature; good with coffee, good with tea and terrific with milk (a beverage I’ve never seen a grown French person sip); and even good with Armagnac.”

– Dorie Greenspan

The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience. You can also use almond meal/flour as well. Both nut flours are made from only from super-fine ground blanched nuts. Sometimes, you’ll find it labeled “hazelnut meal” or “almond meal.”

Bob’s Red Mill makes both the almond meal/flour and hazelnut meal/flour.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I love the hazelnut flour – ground so fine it’s almost powdery.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I followed Dorie’s instructions exactly, even enjoying the suggested glass of Armagnac with my first cookie!

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Our hens provided the eggs – we have a couple of hens that lay olive green eggs. The color reminds me of our 1970’s Chevrolet Impala Station Wagon with deluxe wood panels and drab olive green paint that we used to have growing up.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

In fact, all of the hens lay very distinctive eggs – I can tell you who laid which egg!

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Inside the shell of the olive egg is a creamy, almost blue-tinged color.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Use real sea salt.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Instead of chocolate chips, I used Scharffen Berger 70% Bittersweet Baking Chunks. You can also buy a good bar of dark or bittersweet chocolate and chop it up into chunks.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

And enjoy with milk (or Armagnac!)

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Baking Chez Moi by Dorie GreenspanWe’re also giving away a copy of Dorie Greenspan’s Baking Chez Moi Cookbook!

Enter the giveaway here

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Chocolate Chip Hazelnut Cookie Recipe by Dorie Greenspan

Servings: 50 cookies Prep Time: 15 minutes + 2 hours chilling in refrigerator Cook Time: 15 minutes
chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan-3683

Recipe reprinted with permission from Houghton Mifflin Harcourt. Baking Chez Moi: Recipes from my Paris Home to Your Home Anywhere by Dorie Greenspan.

Ingredients:

3 1/2 cups all-purpose flour (476 grams)
1 1/4 teaspoons fine sea salt
3/4 teaspoons baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter, at room temperature (2 sticks)
1 cup sugar (200 grams)
1 cup packed brown sugar (200 grams)
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
1 1/2 cups hazelnut or almond flour (150 grams)

Directions:

1. In a medium bowl, whisk the flour, salt, baking soda and baking powder together.

2. In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.

3. Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)

4. Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.

5. Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2" rounds of dough onto baking sheet, about 2-inches apart.

6. Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine- they'll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.

 

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Behind the Scenes and Dark Chocolate Sea Salt Cookies http://steamykitchen.com/30992-dark-chocolate-sea-salt-cookies-recipe-video.html http://steamykitchen.com/30992-dark-chocolate-sea-salt-cookies-recipe-video.html#comments Mon, 13 Jan 2014 17:15:16 +0000 http://www.steamykitchen.com/?p=30992 This post is sponsored by Truvia ~Jaden The snippit of time between coming back from Hong Kong and Tokyo….and Thanksgiving, I was asked by Kin Community, my new YouTube partner, to fly to LA and shoot a video for YouTube. We scrambled to make everything happen last minute and in a fit of holiday craziness + video shoot I made ...

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This post is sponsored by Truvia ~Jaden

The snippit of time between coming back from Hong Kong and Tokyo….and Thanksgiving, I was asked by Kin Community, my new YouTube partner, to fly to LA and shoot a video for YouTube. We scrambled to make everything happen last minute and in a fit of holiday craziness + video shoot I made a drastic decision to CUT OFF ALL MY HAIR. This is not a new nervous tick — I’d done this before, and hey, it wasn’t too bad.

But this time, I directed my hairstylist to CUT IT ALL OFF. I had my own Britney Spears moment. Lesson learned: never get drastic cosmetic changes to body right before an important video shoot. My hands kept brushing off my phantom hair from my shoulders. My other nervous tick is twisting a lock of my hair – which I couldn’t do, so I resorted to pouring tequila in my coffee.

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And all day I felt really floaty-light-headed (my thick Asian hair is really heavy and I must have lost 5 pounds above my shoulders with the haircut).

Despite the new ‘do boo-boo, we had a blast filming at Kin’s studio. We shot a Dark Chocolate Sea Salt Cookies made with Truvia Baking Blend.

When we shoot video here at my house for all the recipes on Steamy Kitchen, we use our Canon 5D Mark II for video. Audio is recorded on the Mac as a voice over for the video, mainly because it provides a snappy, quick video without out a lot of editing work (which I don’t like to do, but my assistant, Cheri, loves).

For this photoshoot, we recorded video and audio together, but the audio was captured separately on a different device (better quality) and the clapper thing below:

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is clapped, it helps the video editor sync the audio to the video. Otherwise, my video would probably look like a poorly dubbed Chinese kung-fu movie.

We had a sound engineer, 2 video guys, the clapper guy, a behind the scenes photographer (who took these pics), a producer-boss (who wrangled/managed all of us), a food prep assistant (made sure all ingredients were measured and prepped, washed dishes). What a great crew!

Each of the camera guys had a job. One was the main videographer:

truvia shoot-023

the other was Mr. Closeup:

truvia shoot-020

Making cookies!

 

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The end of the video showed me serving the cookies at an office party.

Mr. Closeup getting close:
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Mr. Wide (the camera shot angle, not him)

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and the scrumptious cookies:

Watch the full video – but don’t judge my haircut.

 

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Head over to Truvia’s FB page and enter to win $500, a personal trainer or spa day!

Screen Shot 2014-01-13 at 2.05.13 PM

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Dark Chocolate Sea Salt Cookies Recipe

Servings: 24 cookies Prep Time: 10 minutes Cook Time: 15 minutes
truvia shoot-002

These dark chocolate sea salt cookies contain 25% fewer calories and 83% less sugar than the full-sugar version by using Truvia Baking Blend. This cookie has 120 calories and 2 grams of sugar per serving compared to the full-sugar version that has 160 calories and 12 grams of sugar per serving.

Ingredients:

1-1⁄4 cups all-purpose flour
1⁄3 cup unsweetened baking cocoa
1⁄2 tsp baking soda
3⁄4 cup butter, softened
1⁄2 cup Truvía® Baking Blend
2 teaspoon vanilla
1 egg
1⁄2 cup miniature semisweet chocolate chips
1 tablespoon Truvía® Baking Blend
3 tablespoon water
1 teaspoon coarse sea salt

Directions:

Heat oven to 325°F.

In medium bowl, mix flour, cocoa and baking soda; set aside.

In large bowl, beat butter, 1⁄2 cup Truvía® Baking Blend, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoons on ungreased cookie sheet. Press down slightly.

Bake 13 to 15 minutes or just until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes
Meanwhile, in small bowl, beat 1 tablespoon Truvía® Baking Blend and water. Brush over cookies (discard any remaining water mixture); sprinkle with salt.

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Chocolate Cake S’mores Cookies http://steamykitchen.com/24350-chocolate-cake-smores-cookies-recipe-video.html http://steamykitchen.com/24350-chocolate-cake-smores-cookies-recipe-video.html#comments Fri, 18 Jan 2013 16:45:00 +0000 http://steamykitchen.com/?p=24350 In our backyard, we have a fire pit, which really is just a hole in the ground with some arranged bricks around the perimeter to serve as a pretty border (so that you can call it a “fire pit” and not just a “hole in the ground”) and tell the kids where the DO NOT CROSS zone is. We’ve made ...

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In our backyard, we have a fire pit, which really is just a hole in the ground with some arranged bricks around the perimeter to serve as a pretty border (so that you can call it a “fire pit” and not just a “hole in the ground”) and tell the kids where the DO NOT CROSS zone is.

We’ve made S’mores many times, but it’s a dangerous affair since my husband, a former Eagle Scout learned the proper way to stack fire logs to produce long lasting, intense, big flame, big heat fires. He stacks them like a game of Jenga.

Trying to make S’mores in that fire WITHOUT the added bonus of singed arm hairs is almost impossible. The heat of the fire is so intense that you literally have to lay on the ground, crouch behind the stack of bricks to protect your face while reaching in with your non-dominant hand (you wouldn’t want to burn off your good hand) holding a stick with a marshmallow dangling off it.

And that is why I love these S’mores Cookies. No burning, no singe-ing.

Picky Palate cookbook on AmazonThese cute little cookies are from my friend, Jenny Flake’s new cookbook, The Picky Palate Cookbook. Jenny and I always have fun together, wherever we meet up. Usually, there’s cameras, cupcakes and wine involved. Sometimes, all of the aforementioned inside the privacy of a limo. We party in style! :-)

What I love about Jenny’s cookbook is that it’s FUN. Who else would stuff an Oreo inside a chocolate chip cookie?? All of the recipes are family favorites.

You might be wondering, why is the word “cake” in this recipe? Well, Chocolate Cake S’mores Cookies are made with cake mix. Yup, boxed devil’s food cake mix, whisked with eggs, brown sugar and butter. The batter is thick, just like cookie batter. Then you get to decorate the cookies with bits of graham cracker, mini marshmallows and a mini bar of chocolate.

Oh, and the photos of the Chocolate Cake S’mores Cookies? Those are Jenny’s photos from the book. We made these cookies and by the time I got the camera out, nearly all of them were gone. GONE. I was robbed by 3 hungry kids and a sweet-toothed husband.

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Chocolate Cake S’mores Cookies Recipe Video

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Chocolate Cake S'mores Cookies Recipe

Servings: 36 cookies Prep Time: 5 minutes Cook Time: 13 minutes
chocolate-cake-smores-cookies-featured-1.jpg

From The Picky Palate Cookbook by Jenny Flake.

Ingredients:

One 18.25 ounce box devil's food cake mix
2 large eggs
1/4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
3 1.55 ounce Hersey's chocolate bars, cut into rectangles
1 1/2 cups mini marshmallows
1 1/2 cups roughly chopped graham crackers

Directions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone liner.

Add the cake mix, eggs, brown sugar and butter to a large bowl and mix until combined. With a medium cookie scoop, place the dough onto the prepared baking sheet, 1 inch apart. Press the cookies to flatten to about 1/2 inch thick. Press a chocolate bar piece, 2 marshmallows and 2 graham cracker pieces on top of the flattened cookie dough. Bake for 11 to 13 minutes, until cooked through. Let cook for 5 minutes before transferring to a cooling rack.

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Halloween Skull Cake http://steamykitchen.com/23447-halloween-skull-cake.html http://steamykitchen.com/23447-halloween-skull-cake.html#comments Sun, 14 Oct 2012 19:33:33 +0000 http://steamykitchen.com/?p=23447 My good friend and long-distance assistant, Julie from The Little Kitchen, came over a few weeks ago for a visit. I’m not a very good baker, thus the lack of fancy cakes and sweets on this blog. But Julie is. So I roped her into helping me bake a Halloween themed cake using a skull pan from Wilton. Nathan wanted ...

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My good friend and long-distance assistant, Julie from The Little Kitchen, came over a few weeks ago for a visit. I’m not a very good baker, thus the lack of fancy cakes and sweets on this blog. But Julie is. So I roped her into helping me bake a Halloween themed cake using a skull pan from Wilton.

Nathan wanted scary scary Skeletor.

Instead of baking from scratch, we opted for cake mix from a box – red velvet!

First things first, grease your skull cake pan thoroughly…you can use a cooking spray that also has flour like Baker’s Joy. We didn’t have any so we used the old fashioned method of shortening and then added flour. Don’t forget to flip the cake pan over and tap and shake to remove the excess flour.

Preparing Skull Cake Pan

We used these measuring cups, little piggies, aren’t they so cute?

Piggy Measuring Cups

I can’t say enough how fortunate I feel that we get farm fresh eggs from our wonderful chickens every day! Ahhh but we didn’t have enough that day, I made Julie and I scrambled eggs that same morning. We added a little bit more oil and water to the cake mix and all worked out.

Julie making cake batter

Working on cake batter for the skull cake! We used two boxes of regular sized cake mix for this recipe. You’ll have some leftover because the cake pan only requires 10 cups of batter (2 cake mixes equals 12 cups)…I’ll show you what to do with the leftover batter at the end of the post.

Isn’t she pretty? My new favorite countertop appliance, the KitchenAid 7 Quart Stand Mixer in white. It’s a workhorse.

Look at that bloooood red batter!

Pouring cake batter

Fill the both cavities of the cake pan 2/3 full. Put it on a cookie sheet before putting it in the oven…just in case you accidentally overfill it, the sheet will catch it.

Getting ready to go into the oven

Bake for 65-75 minutes at 325 degrees.

After removing the skull cake from the oven, allow the cake to sit for 15 minutes on a wire cooling rack. Then, place that same wire rack on top.

Getting ready to flip

Then, flip it over.

Flipping the skull cake

Julie used oven mits because the pan is still hot. The skull pan has easy little tabs so you can hold onto it while flipping.

Flipping the skull cake

And then brace yourself!

Almost done flipping the skull cake

It comes off so easily!

done

Julie decided to cut the tops off of the cakes to make it flat for putting them together.

While the cake was baking, we made frosting. Julie made her favorite recipe called Buttercream Dream.

Use a little bit of frosting as glue to put the frosting together. Can you see Nathan is supervising. :)

And there you have it…creepy and perfect…isn’t it?

Julie brought over her decorator (icing) bags, couplers and tips. She dyed some frosting in red and green and taught Nathan how to do shells and borders.

We heated up some raspberry jelly in the microwave for oozy, bloody eyes.

Creeeeepy!!!

He’s quite the little expert now…he loved it!

Oooh scary right? This cake looks perfect even without decoration. He looks like Skeletor from He-Man.

Here are some more great ideas on how to decorate your skull cake!

What to do with leftover cake batter

Leftover cake batter

MICROWAVE IT!

Microwaving leftover cake

You won’t believe how easy it is and how moist it comes out.

Microwave

Microwave it for 9-ish minutes at first. Check and add a minute or so until the middle of the cake is cooked through and the sides pull away from the edge of the pan.

Comes out perfectly “baked”. Sprinkle some powdered sugar on top.

Look, see how perfect it came out?

They DEVOURED IT. That’s Nathan and his buddy, Jake.

The boys eating cake

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Crepes with Salted Lemon Butter Caramel http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html http://steamykitchen.com/20376-crepes-with-salted-lemon-butter-caramel-recipe.html#comments Mon, 23 Jan 2012 18:47:42 +0000 http://steamykitchen.com/?p=20376 I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I ...

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I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger.

Sometimes, I’ll be typing a sentence that my brain is thinking, but my fingers know better and my ring finger is already reaching for the delete button even before I finish the thought.

For this book, I’ve decided to keep my sanity, and instead of trying to develop, write, style and shoot the book all by myself, I’m going to get some help. My best friends, Todd and Diane are comin’ to help me style – all the pretty stuff like plates, linens, table settings. I’ll be shooting the photos myself, but I’m gettin’ loads ‘n loads of help from some of the best photographers in the business.

I love my friends.

We’ve also convinced Jenna from Eat Live Run to come along and help out. All I have to do is feed her….and she’s gonna help me in the kitchen!

The crew is coming in on Monday and we’re aiming to shoot an ambitious 12 recipes per day. So, if you happen to see an odd tweet or facebook post from my husband or sons, “Mommy is going CRAAAAZY!” you’ll know why.

Less than a week before they arrive and I’m already a giddy-excited wreck. I’ve been sugar and carb loading to deal with the nerves, wouldn’t you!? With a bag of Meyer lemons (thanks Julie!) in the refrigerator, my friend Kelly and I made these Crepes with Salted Lemon Butter Caramel.

My coping mechanism looks like this:

 

 

Sweet, tart and drippy.

Oh and crisp too:

The eggs were from our hens – 4 hens out of 5 are laying daily, the olive green is from Olivia Superstar.

The crepe recipe is from Martha Stewart, why mess with perfection? Her Lemon Caramel Sauce with Candied Lemons were a bit too fussy for me, so we’ve made a one-pan, 5 minute Salted Lemon Butter Caramel instead.

Crepes with Salted Lemon Butter Caramel

The batter should be thin, like this.

To cook the crepes, add butter to a non-stick pan on medium heat.

When the butter begins to bubble, add 3 tablespoons of batter to the middle of the pan. If you have a smaller pan, use less.

Go ahead and tilt the pan this way and that to get the batter to spread evenly and thinly on the surface.

After a minute, it’s time to flip. I’ve found that an ultra thin metal spatula really works well (just be careful as you’re working with a nonstick pan). You could also use a butter knife as well – the thinner the better to get under the very delicate crepe.

And I use another spatula to help it along.

And flip in one piece.

You can keep the crepes warm in the oven while you make the rest of them.

The Salted Lemon Butter Caramel is so super simple to make – butter, brown sugar, lemon and sea salt.

Slice and remove the seeds.

Get your butter nice ‘n bubbly and add the brown sugar.

Snuggle in the lemon slices, sprinkle with sea salt.

Let ’em cook!

At the very end, add in the lemon juice.

Serve over the crepes.

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Crepes with Salted Lemon Butter Caramel Recipe

Servings: 4-6 (makes about 15 crepes) Prep Time: 10 minutes Cook Time: 35 minutes
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Adapted from Lemon Crepes by Martha Stewart

Her original recipe recommends refrigerating the batter for 2 hours, however we skipped this step (we couldn't wait) and the crepes turned out beautifully.

If you find that your crepes are too thick, add a tablespoon of water to the batter to thin it out a bit more.

I use salted butter, if you're using unsalted butter, add a pinch of salt to the crepe batter.

Ingredients:

FOR THE CREPES
3/4 cup all-purpose flour
1/4 cup granulated sugar
3 large eggs
1 1/4 cup milk
8 tablespoons melted butter, divided
1/4 teaspoon vanilla extract
FOR THE SALTED LEMON BUTTER CARAMEL
4 lemons, divided
4 tablespoons butter
generous pinch of sea salt
1/3 cup brown sugar
fresh mint or thyme, for garnish

Directions:

To make the Crepes:

1. Preheat oven to 200F.

2. In a bowl, add the flour, sugar and the salt. Use a whisk to stir vigorously to break up any clumps of flour.

3. In a separate large bowl, whisk together the eggs, milk, just 6 tablespoons of melted butter (set aside the remaining 2 tablespoons of butter) and the vanilla extract. In batches, add the flour mixture in several batches and slowly stir to incorporate. Do not overmix. At this point, you can refrigerate an hour or up to overnight (optional).

4. Heat a crepe pan or nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter and brush some butter on the bottom of the pan. When the butter is bubbling, add 3 tablespoons of the batter in the center of the pan. Gently tilt and swirl the pan to get the batter to spread and create a thin layer. Cook for 1 minute until lightly browned on the bottom and then flip (use 2 spatulas to make it easier to flip). Cook an additional 1 minute.

5. Transfer the cooked crepe on a plate, cover with towel and keep warm in the oven while you cook the remaining crepes and make the Salted Lemon Caramel.

To make the Salted Lemon Butter Caramel:

1. Juice only 2 of the lemons (the other 2 lemons will be used in next step) to get 2 tablespoons of lemon juice.

2. With the remaining 2 lemons, slice 1/4" thick.

3. Heat a frying pan over medium-high heat and add the butter. When the butter begins to bubble, add in the brown sugar and sea salt and whisk until incorporated. Add the lemon slices to the pan and let cook for 2 minutes each side. Pour in the lemon juice and let simmer for an additional 2 minutes. Pour over folded crepes, garnish with fresh mint or thyme and serve immediately.

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Apple Cinnamon Bourekas http://steamykitchen.com/19860-apple-bourekas-recipe.html http://steamykitchen.com/19860-apple-bourekas-recipe.html#comments Mon, 26 Dec 2011 18:47:13 +0000 http://steamykitchen.com/?p=19860 Try serving these Apple Cinnamon Bourekas fresh from the oven with a scoop of vanilla ice cream.

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Every couple of months I get an email from Janis Donnaud asking if I’d chat with one of her potential clients and give a bit of advice or direction.

Janis is my literary agent, she’s one of the very best out there, also repping the Neeley’s, Paula Deen, as well as friends Melissa Clark and Sara Kate from The Kitchn. I recently intro’d dynamic duo Stephanie Stiavetti (hey check out her shiny new blog design!) and Garrett of Vanilla Garlic to Janis — who sold their upcoming book proposal what seemed like just a few days!

(Read Garrett’s interview with Janis on Epicurious)

Earlier this year, Janis asked if I’d have some time at the BlogHer conference in San Diego to meet Tori Avey, The Shiksa in the Kitchen.

First, I had to look up what shiksa meant — then, “oh heck yeah!” when I found out she was a culinary anthropologist and a convert to Judaism through her marriage.

Tori and I met over wine and talked non-stop about food blogging, cooking, photography and book writing. She’s gorgeous. Inside and out.

I can’t wait for the world to discover her! I’ve asked her to come on by and introduce herself and a recipe for super-simple Apple Boureka using pre-made filo dough. Enjoy! ~Jaden

***

I am so thrilled to be guest posting for Jaden here at Steamy Kitchen! I met Jaden at the BlogHer conference in San Diego this past summer and we became fast friends. Jaden and her website are an inspiration to many of us in the food blogging community. It’s a treat to be able to share one of my recipes with you!

I realize some of you may not be familiar with my website, so here’s a little background for you. My blog The Shiksa in the Kitchen explores the history of Jewish cuisine as well as other historical culinary topics. I am fascinated by the story behind the food– why we eat what we eat, how cultural foods have evolved, and how yesterday’s food can inspire us in the kitchen today.

I’d like to introduce you to the boureka—a delicious Middle Eastern hand pie. These baked, stuffed pastries are popular in Israel and throughout the Middle East. They originated in Asia as a deep-fried filled dumpling known as a burga. When the Turks of central Asia moved to what is now the country of Turkey, they brought their stuffed burga dumplings with them. Over time, the dumpling evolved into a variety of stuffed, layered pastries known as börek. Sephardic Jews who settled in Turkey adopted the pastry, merging it with their version of the same dish (empanada) and adapting it to make it kosher. Börek + empanada = boureka. The boureka was born!

Today bourekas are usually made savory, with fillings like meat or cheese. Recently, I wondered what it might be like to stuff them with sweet pie-like fillings. The experiment paid off; I ended up with Apple Cinnamon Bourekas, a delicate, flaky dessert just perfect for winter. With the holidays approaching, these sweet little baked bourekas are a seasonal treat. They’d make a great addition to a holiday buffet. Now that you know the history behind the dish, perhaps you’ll enjoy them even more!

How to make Apple Cinnamon Bourekas

2 hours before you begin, take your filo dough out of the freezer and let it defrost. You can also let it defrost overnight in the refrigerator, if you prefer.

Preheat your oven to 325 degrees F. Cut the cored, peeled apples into very thin slices.

Place the slices in a mixing bowl along with the brown sugar, vanilla, ½ tsp of cinnamon, and salt. Toss all ingredients with a spoon till the apple slices are evenly coated. Let them macerate for a few minutes so the apples become juicy and the sugar begins to dissolve.

Lightly dampen a kitchen towel (don’t soak it!), and keep it with you as you work with the filo dough. Unroll your dough. Filo sheets come in different sizes, so you may need to cut your sheets to size get the size you need. For each boureka, you want to create a double layer of filo dough that is about 4 inches wide and 14 inches long.

Folding a smaller filo sheet (8×14) in half lengthwise is the easiest way to form this double layer.

If your filo sheets are larger, use scissors to cut the sheet in half lengthwise to make two rectangular pieces.

Then, fold each piece in half lengthwise to create the double layer of filo you need.

Keep the unused filo sheets under the damp towel as you work to keep them from drying out. Filo is very delicate and prone to ripping, so if you’ve never worked with it before, be patient… rips will happen. It takes some time to get a feel for it.

Use a pastry brush to pain a thin layer of melted butter onto the surface of the double layer filo rectangle.

Place a few slices of the apple filling in the lower left corner of the filo rectangle, following the left edge of the filo and fanning downward in a triangular shape.

Fold the lower left corner of the rectangle up and over the apple filling to form a triangle of dough.

Take the upper left and corner and fold it up and over, maintaining the triangular shape.

Continue folding the filo in the same way you would fold a flag, till the entire strip is used up and a neat triangle pastry is formed.

Place the folded boureka on an ungreased baking sheet.

Repeat process until all the filling is used up. You should end up with around 14-15 bourekas. You may need two baking sheets to fit all of the bourekas.

Brush each boureka with another thin layer of melted butter. Don’t brush it on too heavy, or the bourekas will become very greasy. Just a light layer will do it.

In a small bowl, mix together 2 tbsp of sugar and ½ tsp of cinnamon. Sprinkle the cinnamon sugar over the top of the buttered bourekas.

Place the bourekas on the middle rack of your preheated oven. Let them bake for 20-25 minutes till filo turns golden brown and the filling begins to bubble out in places. Serve warm.

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Apple Cinnamon Bourekas

Servings: Makes 14-15 bourekas Prep Time: 2 hours 15 minutes Cook Time: 7 minutes
Apple Cinnamon Bourekas Recipe

Try serving these Apple Cinnamon Bourekas, from Tori Avey, fresh from the oven with a scoop of vanilla ice cream. The light, crispy filo shell and tender, piping hot apple filling pair perfectly with ice cream. They’ll keep at room temperature for 2-3 days; before serving, reheat them in the oven at 325 degrees for 5-7 minutes till warmed through.

Kosher Key: Dairy

Ingredients:

1 lb. baking apples (Golden Delicious, Gravenstein or Fuji), cored and peeled
¼ cup brown sugar
1 tsp vanilla
1 tsp cinnamon, divided
1/8 tsp salt
1 package filo dough
½ cup unsalted butter, melted
2 tbsp sugar

Directions:

1) 2 hours before you begin, take your filo dough out of the freezer and let it defrost. You can also let it defrost overnight in the refrigerator, if you prefer.
2) Preheat your oven to 325F. Cut the cored, peeled apples into very thin slices.
3) Place the slices in a mixing bowl along with the brown sugar, vanilla, ½ tsp of cinnamon, and salt. Toss all ingredients with a spoon till the apple slices are evenly coated. Let them macerate for a few minutes so the apples become juicy and the sugar begins to dissolve.
4) Lightly dampen a kitchen towel (don’t soak it!), and keep it with you as you work with the filo dough. Unroll your dough. Filo sheets come in different sizes, so you may need to cut your sheets to size get the size you need. For each boureka, you want to create a double layer of filo dough that is about 4 inches wide and 14 inches long.
5) Folding a smaller filo sheet (8x14) in half lengthwise is the easiest way to form this double layer.
If your filo sheets are larger, use scissors to cut the sheet in half lengthwise to make two rectangular pieces.
6) Then, fold each piece in half lengthwise to create the double layer of filo you need.
7) Keep the unused filo sheets under the damp towel as you work to keep them from drying out. Filo is very delicate and prone to ripping, so if you’ve never worked with it before, be patient… rips will happen. It takes some time to get a feel for it.
8) Use a pastry brush to pain a thin layer of melted butter onto the surface of the double layer filo rectangle.
9) Place a few slices of the apple filling in the lower left corner of the filo rectangle, following the left edge of the filo and fanning downward in a triangular shape.
10) Fold the lower left corner of the rectangle up and over the apple filling to form a triangle of dough.
11) Take the upper left and corner and fold it up and over, maintaining the triangular shape.
12) Continue folding the filo in the same way you would fold a flag, till the entire strip is used up and a neat triangle pastry is formed.
13) Place the folded boureka on an ungreased baking sheet.
14) Repeat process until all the filling is used up. You should end up with around 14-15 bourekas. You may need two baking sheets to fit all of the bourekas.
15) Brush each boureka with another thin layer of melted butter. Don’t brush it on too heavy, or the bourekas will become very greasy. Just a light layer will do it.
16) In a small bowl, mix together 2 tbsp of sugar and ½ tsp of cinnamon. Sprinkle the cinnamon sugar over the top of the buttered bourekas.
17) Place the bourekas on the middle rack of your preheated oven. Let them bake for 20-25 minutes till filo turns golden brown and the filling begins to bubble out in places. Serve warm.

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Rolo Pretzel Turtles Recipe http://steamykitchen.com/2005-rolo-pretzel-turtles-recipe.html http://steamykitchen.com/2005-rolo-pretzel-turtles-recipe.html#comments Fri, 18 Nov 2011 03:36:52 +0000 http://steamykitchen.com/blog/?p=2005     Update 11/17/11 An oldie but goodie! Perfect for the holidays. Kids love to make these.  Update 12/8/09: I’m so thrilled to announce that I’m a featured blogger on Oprah ~ come see our Holiday Features! I think this will be the first year in the history of Steamy Kitchen that I’m not hosting Christmukkah as planned. And honey, ...

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rolo-pretzel-turtle-1

 

 

Update 11/17/11 An oldie but goodie! Perfect for the holidays. Kids love to make these. 

Update 12/8/09: I’m so thrilled to announce that I’m a featured blogger on Oprah ~ come see our Holiday Features!

I think this will be the first year in the history of Steamy Kitchen that I’m not hosting Christmukkah as planned. And honey, you have no idea how ecstatic I am! I just got word that my friend, Lisa, has offered her brand spankin’ new home for the event.

It used to be that my house was the default home for all holidays and dinners. You know how on “Desperate Housewives” Bree is the queen of all things elegant, gracious and homemade? I’m Bree, but without the elegance or the shiny, perfect hair. But because I’m not going to be spending the day in the kitchen covered in spills, splashes and sweat preparing a 10-course dinner, this year I get to be Gabrielle. Well, Gabby from last season, when she was all about glam and glitter.

And I’ve already got the perfect outfit in the closet. I’ve worn it only once before, about seven years ago. It’s an off-the-shoulder sexilicious dress, 4-inch candy-red stilettos and sparkly, drippy jewelry. Call me “haute mama.”

Just a slight problem, though.

I’ve got less than a week to lose 15 pounds and inflate my boobs to B.C. (Before Children) proportions.

Being a guest instead of the host of Christmukkah is such a rare treat that I’m determined to be Gabby. I can stuff, squeeze and shimmy into this ensemble with the help of a can of Pam spray. There will be no bending, squatting, eating or talking above a strained squeak. No running, dancing or helping in the kitchen. Basically, I’m going to just balance precariously in my lovely heels at the front door, pretend to sip a glass of bubbly champagne and greet guests as they shower me with compliments on how drop-dead gorgeous I look.

In case I momentarily forget that I’m not supposed to breathe beyond dainty puffs, and the straining zipper fails, I’m packing two rolls of duct tape in my purse as backup.

Rolo Pretzel Turtles Recipe

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Rolo Pretzel Turtles Recipe

Servings: 8-10 Prep Time: 5 minutes Cook Time: 5 minutes
rolo-1

I'm giving you a recipe that would be fabulous for a party, something simple that even Gabby could manage in her heels! My girlfriend, Kelly, taught me how to make Rolo Pretzel Turtles, and I swear it's the best seven-minute candy fix. The chocolate and caramel in Rolo candies softens and oozes all around the salty, crunchy pretzel. Top it off with a pecan half, and it's a homemade treat that won't last long in a candy dish. Well, truthfully, they probably won't make it to the candy dish; Rolo Turtle Pretzels are addictive when they're warm off the baking sheet. Prepare to make a double batch! I usually buy four rolls of Rolos, a bag of mini pretzels and a bag of nuts.

Ingredients:

Nuts - pecan halves (or any other type of nut)
Mini pretzels
Rolo chocolate candies

Directions:

Preheat your oven to 350F.

Unwrap your Rolos - try not to eat all of them. Place pretzels on the baking sheet in one layer. Top each pretzel with a Rolo. Bake for 3 to 5 minutes, until the chocolate just begins to melt. The Rolo candy should be soft but not completely melted. Remove from oven, carefully use a spatula to lift the pretzels on cooling rack and immediately squish the Rolo candy with a nut. ooohlala! Watch the caramel ooze out!

 

 

 

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Nutella Bread Pudding http://steamykitchen.com/19406-nutella-bread-pudding-recipe.html http://steamykitchen.com/19406-nutella-bread-pudding-recipe.html#comments Thu, 17 Nov 2011 15:03:17 +0000 http://steamykitchen.com/?p=19406 Store-bought croissants make the perfect Nutella Bread Pudding for this holidays. Total of 10 minutes hands-on time!

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Can’t help but share this recipe with you – because it just screams Thanksgiving dessert! Use store-bought croissants (day old works best) and the rest is a cinch. My buds and two people who do so much for me at SK that I couldn’t possibly imagine life without ’em, Adam and Joanne from Inspired Taste created this recipe! ~Jaden

Breakfast or dessert? We’re not sure, but either way it’s delicious. Here’s how we do it:

Start by slicing 3 croissants in half then generously slather Nutella onto one side. Put the halves back together to make a sandwich.

If you dare to continue, cut the Nutella sandwiches into smaller pieces, make them about 2-inches in size.

Toss the sandwich pieces into a small baking dish along with a handful of pecan halves (you could substitute with walnuts, hazelnuts or not add nuts at all, we just enjoyed the extra crunch).

Add 2 eggs and cream to a bowl, this is the start of the custard base. For depth of flavor, add some vanilla extract. Then, some salt — salt is a wonderful thing when making sweeter recipes, especially those with chocolate. Just as salt helps with enhancing flavor in savory dishes, it helps here, too. Finally, add some sugar and whisk everything together.

Pour the custard over the sandwich pieces and nuts. Then push everything down, smooshing the croissants slightly, this just helps them absorb that custard even more.

To bake, cover the bread pudding with foil for about 30 minutes, remove it then bake an additional 10 minutes or so until golden brown on top, the bread pudding has risen slightly and the liquid has all been absorbed.

Serve with ice cream or just as is out of the baking dish with spoons.

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Nutella Bread Pudding Recipe

Servings: 2 Prep Time: 10 minutes Cook Time: 40 minutes
Nutella Bread Pudding Recipe - final

Recipe by Adam & Joanne Gallagher. Inspired Taste blog

This recipe doubles nicely if you're serving more than 2 people. If you do not have croissants on hand, brioche, Challah and even French bread or a baguette will work well. Try to use bread that is 1-2 days old when making bread pudding, older bread will absorb more of the custard.

Ingredients:

3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
2 eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugarpowdered sugar

Directions:

Preheat the oven to 350 degrees F.
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.

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Peanut Butter Pie – a Pie for Mikey http://steamykitchen.com/17823-peanut-butter-pie-recipe.html http://steamykitchen.com/17823-peanut-butter-pie-recipe.html#comments Mon, 22 Aug 2011 12:42:34 +0000 http://steamykitchen.com/?p=17823 Peanut Butter Pie recipe.

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There are few emotions that I don’t know how to process into words, leaving me utterly speechless. I’ll share two of them with you today, one of them is loss of life – my friend Jennifer Perillo lost her husband in a sudden heart attack. The other emotion, the abundance of love, is best left to Diane and Todd to show you.

xoxo Jaden

p.s. My good friends, Maggy and Erika, have started a nonprofit called “Bloggers Without Borders” specifically designed for us to band together to help those in unexpected situations like this. They are organizing an online auction, full of wonderful prizes. Would you consider donating a prize? You can contact Maggy and Erika directly

 

This Peanut Butter Pie is for Mikey…..when Adam and Joanne heard the news and watched the video, they asked if they could make the pie to honor Mikey.

How to make peanut butter pie

For the crust, you will need melted butter and chocolate cookies.

In a food processor, process the chocolate cookies into crumbs, add them to a small bowl then pour in the melted butter and use a spoon to combine.

Pour the crumbs into a pie dish or a spring form pan. (Note, using a spring form pan will aide in presentation, but use what you have). Firmly press the crumbs into the bottom of the pan or dish and about 1-inch up the sides.

Next, pour melted chocolate into the base of the pie and smooth it out into an even layer.

Coarsely chop about a 1/4 cup of peanuts.

Then, sprinkle them over the melted chocolate. Place the pan into the refrigerator while making the filling.

Next, whip up some heavy cream and reserve in the refrigerator for later.

Now, make the filling. You will need 1 cup of room temperature peanut butter, we used creamy, just as Jennifer’s recipe suggests, but use chunky if that is all you have on hand.

Add the peanut butter to 8 ounces of room temperature cream cheese. (8 ounces of cream cheese is one whole package).

Then, use a hand or stand mixer to combine the two.

Pour in one 14-ounce can of sweetened condensed milk and blend with a hand mixer or stand mixer.

Then, add confectioner’s (powdered) sugar slowly to the mixture – careful not to go at too high a speed or else you might find yourself covered in sugar!

Next, add in 1 teaspoon of vanilla extract.

Then, 1 teaspoon of lemon juice. This really brightens up the flavor!

Now, go get the whipped cream you reserved from earlier. Add about 1/3 of the cream to the filling and blend. Don’t worry too much about folding at this point, this is just a way to loosen the filling so we can easily fold in the rest of the cream.

Now, we fold. This really lightens up the filling. Here is how to do it: Add the rest of the whipped cream and carefully fold it into the loosened filling. To do this, take a spatula and start in the middle of the bowl, pull it back out towards the side, slide it up the side of the bowl and let the mixture fall back onto itself. Turn the bowl, and repeat until all the whipped cream has been incorporated.

Pour the filling into the dish, smooth out the top, sprinkle with extra chocolate and/or peanuts, then refrigerate for at least 3 hours before serving.

Serve as is or whip up an extra batch of cream and spoon over a slice of pie.

Enjoy!

#apieformikey

So many have made this pie for Jennie and Mikey, here are just a few:

Return to Sunday Supper
Tartelette
Create Celebrate Explore
Little Miss Dids
Baked Bree
Pixelated Crumb
Flour Child
the Little Kitchen
Gluten Free Girl
Not Without Salt
Family Fresh Cooking
Kitchen Travels
Not nearly enough peanut butter pie

See lots more peanut butter pies made for Jennie and Mikey here.

Follow the twitter stream for #apieformikey here.

See the Facebook page started in Jennie and Mikey’s honor here.

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Peanut Butter Pie

Servings: serves 8-10 Prep Time: 20 minutes Cook Time:
peanut-butter-pie-side

Recipe adapted from Jennifer Perillo in honor of her late husband Mikey.

Ingredients:

8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Directions:

1) Add chocolate cookies to the bowl of a food processor and process until crumbs form.
2) Add cookie crumbs to a small bowl and combine with melted butter, mix well.
3) Firmly press the mixture into the base of a pie pan or spring form pan. Press the mixture about 1-inch up the sides of the pan.
4) Melt the chocolate in the microwave: Place the chopped chocolate into a microwave-safe bowl, but reserve 1 tablespoon to add at the end. Place the bowl into the microwave for 20 seconds. Stir, then put it back into the microwave for another 20 seconds and stir again. Continue to heat then stir until the chocolate is just melted, now add the reserved chocolate from earlier and stir until it is completely smooth.
5) Pour melted chocolate over the bottom of the cookie crust and spread into an even layer. Sprinkle chopped peanuts over the chocolate then place the pan into the refrigerator while preparing the filling.
6) Pour heavy cream into a large bowl and whip, either with a hand mixer or stand mixer until soft peaks form. Place whipped cream into the refrigerator.
7) Add cream cheese and peanut butter to a large bowl, beat on medium speed until combined. Next, add condensed milk and beat until incorporated then, slowly add confectioner's sugar until incorporated. Add vanilla extract and lemon juice and increase speed to medium high, beat until filling is smooth.
8) Stir 1/3 of the reserved whipped cream into the filling. Fold in the remaining whipped cream.
9) Pour filling into prepared pie pan/dish, smooth the top and sprinkle with additional chocolate or peanuts. Refrigerate for at least 3 hours before serving.

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