Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 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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Ruth’s Chris Sweet Potato Casserole Recipe http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html#comments Sun, 30 Nov 2014 18:51:49 +0000 http://steamykitchen.com/?p=38468 Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays. My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the ...

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Sweet Potato Casserole Recipe

Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays.

My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the inside. If it wasn’t cold and moo-ing in the middle, it wasn’t cooked right.

In Sarasota, there were only two restaurants that knew how to do steak “George’s way” and wouldn’t give a fuss if he sent it back: Ruth’s Chris and Flemings.

We each ordered our favorites: my husband and mother-in-law love the delicate filet mignon. I can go to any steakhouse, and without even cracking open the menu, just call for a rib-eye, medium-rare

The kids just poached off everyone’s plates, except for George a.k.a.”Papa’s,” as their little nubby teeth couldn’t chew rare cow.

The one dish we all agreed on was the Ruth’s Chris Sweet Potato Casserole, a creamy-sweet dish served individual ramekins, topped with a crunchy, brown-sugar and pecan crust.

Sweet Potato Casserole Recipe

This will be our second Christmas without “Papa.” We will enjoy a charred-on-the-outside steak in his honor (but medium-rare for us) and this Ruth’s Chris Sweet Potato Casserole.

We’ll dine together and remember Papa, fondly. Scott will tell stories of how Papa would rig his BBQ grill at home to produce exactly the steak he liked.

And perhaps, in heaven, there are angels who grill Papa’s steaks perfectly, every time.

This sweet potato casserole recipe comes directly from Ruth’s Chris Restaurants – they’ve generously allowed us to reprint and adapt their recipe.

The homemade version is perfect to serve with a traditional steak dinner. We normally pair it with our Perfect Prime Rib Recipe with Red Wine Au Jus.

The two distinct textures of this Sweet Potato Casserole go so well together that we decided to go a little overboard on the topping so that each bite of mashed sweet potato could be accompanied by a generous scoop of the crunchy, sweet, nutty topping.

Right before publishing this post, I went to my computer to see if I could possibly find a photo of that night at Ruth’s Chris, out of the 32,051 photos in my archive (life of a food blogger.)

Within seconds, I spotted the photo. From 2007, after our amazing dinner, waiting for the valet in front of Ruth’s Chris Steakhouse. By this time, the kids had enough of good behavior. They were DONE! :-)

Sweet Potato Casserole Recipe

How to make Ruth’s Chris Sweet Potato Casserole

Note: You can use CANNED sweet potato, to save this step.

Peel and cut each sweet potato in half. If it’s a really large/thick sweet potato, you might want to cut into thirds. The key is to keep the pieces relatively the same size.

Sweet Potato Casserole Recipe - Peel & Cut Sweet Potatoes

Boil the sweet potatoes for 20 minutes, until easily pierced with a sharp paring knife (no resistance)

Sweet Potato Casserole Recipe - Boil Sweet Potatoes

The sweet potatoes are mashed and mixed with just a bit of vanilla extract for extra flavor.

Sweet Potato Casserole Recipe - Mash Sweet Potatoes

The Pecan Crumb Topping is so simple to make, we added extra pecans.

Sweet Potato Casserole Recipe - Pecan Crumb Topping

All that’s left is to to do is fill individual ramekins and top with spoonfuls of the crunchy pecan topping. Bake at 350F.

More recipes to explore

How to turn “cheap choice steak” into “Gucci Prime” steak (Steamy Kitchen)

Perfect Prime Rib with Red Wine Au Jus Recipe (Steamy Kitchen)

Jim Lahey’s No Knead Baguette (Steamy Kitchen)

Flank Steak with Bloody Mary Salsa (Steamy Kitchen)

Creamed Spinach Recipe (Tyler Florence)

Cauliflower and Broccoli Au Gratin (NY Times)

NY Style Chopped Salad (The Pioneer Woman)

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Ruth's Chris Sweet Potato Casserole Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 45 minutes
ruths-chris-sweet-potato-casserole-recipe-3358

Recipe adapted from Ruth's Chris with permission. Instead of boiling sweet potatoes, you can microwave the potatoes, whole. Poke several holes in each sweet potato. Microwave, uncovered, on high for 5 minutes. Rotate and turn the potatoes, microwave again for 3-5 minutes (depending on thickness of potato.) Check for doneness.

BONUS TIP: To save time, use cooked, canned sweet potatoes! Another idea, use half cooked pumpkin/half sweet potatoes.

Ingredients:

1.5 pounds sweet potatoes, peeled (about 4 medium-sized)
Crust Topping Mixture:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter
Sweet Potato Mixture:
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 egg, well beaten
1/4 cup butter

Directions:

1. Cut the sweet potatoes half and add them to a pot of salted water. Bring the pot to a boil, and cook for 20 minutes, or until the sweet potatoes are cooked through. They should be easily pierced with a fork. Drain.

2. Preheat the oven to 350F. Mash the sweet potatoes with the Sweet Potato Mixture ingredients. Combine thoroughly and pour into a baking dish.

3. In a separate bowl, combine Crust Topping Mixture, and sprinkle Crust Mixture evenly onto the surface of the sweet potatoes.

4. Bake for 30 minutes at 350°.

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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
lemon-crepe-salted-lemon-butter-caramel-recipe-6653-2

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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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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Bananas Foster French Toast http://steamykitchen.com/17441-bananas-foster-french-toast.html http://steamykitchen.com/17441-bananas-foster-french-toast.html#comments Mon, 01 Aug 2011 14:09:36 +0000 http://steamykitchen.com/?p=17441 A step-by-step recipe for bananas foster french toast with brioche bread from Simply Zov cookbook.

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I’ve had the Simply Zov Cookbook: Rustic Classics with a Mediterranean Twist for the past couple of months, right here on my desk, simply because I can’t bear to retire it the bookshelf. We’ve made 3 of the recipes so far, and all 3 have become part of our regular rotation – just last night we enjoyed a Watermelon Salad with cucumbers, feta and tomatoes <– recipe!

It turns out that I actually got to meet Zov at the IACP Conference in Austin – she was sitting right next to me, attending an SEO roundtable discussion I was teaching! I asked Adam and Joanne to choose a recipe from the book to make, this Bananas Foster French Toast called out to them immediately. Enjoy! ~Jaden

 

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Bananas Foster French Toast

Technically, this recipe serves 6, but we loved it so much, we finished all 6 servings in one day, just between the two of us, seriously.

To make the French Toast, start with the banana sauce, which is so simple, but so good! You will need bananas, brown sugar (we used dark brown sugar)  a whole stick of butter and just a touch of water.

Banana Sauce Ingredients

We chose a pan with a lid then melted the butter over medium heat.

Next, we added the brown sugar and whisked it into the melted butter, within a minute the sugar dissolved into the butter, giving us the base of our sauce.

Now, just to smooth things out even more, we added a couple tablespoons of water.

Then, we covered the sauce, took it off the heat and set it aside while we made the French toast.

Now for the French toast: We used a loaf of brioche, a rich bread with high egg and butter content. Another great choice would be Challah Bread. You will also need eggs, egg yolks, milk, cream, vanilla extract and more butter when cooking.

French Toast Ingredients

We soaked slices of the brioche in a custard, here is how we made it. First, add 3 whole eggs.

Then, 3 egg yolks.

Whisk both the whole eggs and yolks until smooth.

Now, add a 1/2 cup of milk and 1/4 cup of cream.

Next, one teaspoon of vanilla extract goes in.

Whisk everything together, then prepare the brioche. Slice the bread into 1/2-inch-thick slices.

Next, we found a pan large enough to fit the slices of bread. This just helped with keeping clean. Line the slices up so they are ready for the custard.

Now pour all of the custard over the slices of brioche. Allow the bread to soak up the custard, flipping the bread slices to make sure both sides of the bread are covered.

Melt a tablespoon of butter in a non-stick pan over medium heat.

Add a slice (or two, depending on pan size) of the bread. Cook for about 3 minutes or until golden brown.

Flip and cook another 3 minutes, or until golden brown and cooked through.

Since we were cooking each slice one-by-one, we kept our oven at 200 degrees F in order to keep each slice warm once cooked. This is a good trick for pancakes, too!

Now that all the bread has been cooked, we finish the sauce. Slice four bananas pretty thick so when added to the sauce they will not fall apart.

Add the bananas to the sauce from earlier. Place the pan over medium heat and cook for a few minutes.

Serve and enjoy!

So Good!!

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Bananas Foster French Toast

Servings: serves 6 Prep Time: 10 minutes Cook Time: 20 minutes
bananas-foster-french-toast-recipe

Ingredients:

Banana sauce:
4 ounces (1 stick unsalted butter
1/2 cup (packed) dark brown sugar
2 tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slicesFrench toast:
3 large whole eggs
3 large egg yolks
1/2 cup whole milk
1/4 cup whipping cream
1 teaspoon vanilla extract
6 slices (3/4-inch thick) brioche or challah bread
3 tablespoons (about) unsalted butter
Whipped cream (optional)

Directions:

Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you prepare the French toast.

Prepare the French toast: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard.

Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch.

To serve, add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce and whipped cream, if desired.

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Chocolate and Coffee Cupcakes with Coconut Frosting http://steamykitchen.com/16196-chocolate-and-coffee-cupcakes-with-coconut-frosting.html http://steamykitchen.com/16196-chocolate-and-coffee-cupcakes-with-coconut-frosting.html#comments Tue, 05 Jul 2011 23:54:04 +0000 http://steamykitchen.com/?p=16196 A couple of months ago, I asked Julie of The Little Kitchen for recipes involving coffee and she responded with a very enthusiastic, “YOU MUST MAKE THESE CUPCAKES!”  As if her insistence wasn’t enough to convince me, her recipe was titled, “Best Homemade Chocolate Cake Ever!“ The cake is made with brewed coffee, something I’ve never tried before. Since I’ve been in ...

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A couple of months ago, I asked Julie of The Little Kitchen for recipes involving coffee and she responded with a very enthusiastic, “YOU MUST MAKE THESE CUPCAKES!”  As if her insistence wasn’t enough to convince me, her recipe was titled, “Best Homemade Chocolate Cake Ever!

The cake is made with brewed coffee, something I’ve never tried before. Since I’ve been in kitchen limbo the past few weeks due to the move, I asked Joanne and Adam to help out and try out the recipe.  Not only did they love it, but they also made a version that uses cake mix to make it simpler. Enjoy! ~Jaden

***

For the recipe, you will need one box of chocolate cake mix, such as Devil’s Food, as well as any ingredients called for on the box, these will usually be eggs, oil or butter and water. Replace one cup of the water called for by the cake mix with strong coffee. The coffee gives a nice boost, resulting in a more chocolate-flavored cake rather than a coffee-flavored cake.

Bake the cake according to the package directions and allow to cool. Once the cake has cooled, you can toast the coconut and make the cream cheese frosting.

Toast the coconut just as you would nuts. You can do this in a saute pan over low heat or in the oven. To toast in the oven, preheat to 350 degrees F, evenly spread the coconut flakes onto a baking sheet then bake for 2 minutes, toss and bake another two minutes, repeat this process until the coconut is lightly toasted. When toasting, stay close to the oven, coconut can go from lightly toasted to burnt quickly.

For the frosting you will need cream cheese, butter, confectioners or powdered sugar, vanilla extract and coconut extract. If you have a fine mesh sieve on hand, sift the sugar to remove any lumps. Use a stand or hand mixer to beat the cream cheese, butter and extracts at a medium-high speed for one-to-two minutes or until everything is nice and creamy. (Make sure you are working with room temperature cream cheese and butter for this).

Next, reduce the speed of your mixer and slowly add in the sugar until incorporated. Decorate the cupcakes with frosting and a sprinkle or two of the toasted coconut.

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Chocolate Coffee Cupcakes with Coconut Frosting

Servings: Yields 24 cupcakes Prep Time: 20 minutes Cook Time: 30 minutes
chocolate-and-coffee-cupcakes-with-coconut-frosting-recipe

Make Ahead: Undecorated cupcakes, if tightly wrapped, can be kept in the freezer for two-three months.

Ingredients:

1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instructions
1 cup strong coffee, cooled
1 pound (two 8-ounce packages) cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 1/2 pounds powdered sugar, sifted
¾ cup shredded coconut

Directions:

Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.

Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.

Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.

To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.

Slowly add the powdered sugar while the mixer is on low and mix until smooth.

Frost the cupcakes and sprinkle with the toasted coconut.

More tasty looking coffee cupcake recipes

The Little Kitchen – The Best Homemade Chocolate Cake Ever

Cupcake Project – Coffee Cupcakes: The Magic of Meringue

Cupcake Bakeshop – Doughnuts and Coffee Cupcakes

MunatyCooking – Coffee Cupcakes

 

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Tiramisu Cupcakes http://steamykitchen.com/12625-tiramisu-cupcakes.html http://steamykitchen.com/12625-tiramisu-cupcakes.html#comments Fri, 17 Dec 2010 16:28:45 +0000 http://steamykitchen.com/?p=12625 I just have to put it out there that if I’m going to spend the calories on a dessert, it should satisfy not only my sweet (and salty) tooth, but also take care of my boozy tooth too. Specifically, desserts that include some sort of dunking, spritzing or drizzling of alcohol that can make my toes tingle is a good ...

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I just have to put it out there that if I’m going to spend the calories on a dessert, it should satisfy not only my sweet (and salty) tooth, but also take care of my boozy tooth too. Specifically, desserts that include some sort of dunking, spritzing or drizzling of alcohol that can make my toes tingle is a good thing. Especially Tiramisu.

So while the recipe for these cupcakes calls for a quick brushing of coffee liqueur before the topping goes on, feel free to do as I did and brushed liberally….and then help yourself to another shot for your afternoon coffee. I promise, I won’t tell.

While traditional Tiramisu is multiple layers of ladyfingers, coffee liqueur, mascarpone and cream, this cupcake is simpler to make, only 2 eggs (some recipes call for 7 egg yolks!) and no overnight wait.

There are still layers in this cupcake! Rich, fudgy chocolate cake, then a brushing of coffee liqueur, then creamy mascarpone cheese, then whipped cream and lastly chocolate shavings.

The surprise in this recipe is that cake mix is used, but instead of following the directions on the box, the mix is combined with sour cream, 2 eggs, coffee granules and just a couple tablespoons of water. This creates a batter is thick, almost fudge-like and makes the cupcakes rich and intensely coffee-chocolaty.

I didn’t have instant coffee granules, so I ground my coffee on the finest setting instead and it was perfect. I got a nice crunch texture using regular coffee.

Here’s Pampered Chef’s Deluxe Mini Muffin Pan – each cup holds about 1 1/2 tablespoons of filling, which makes these the cutest mini-cupcakes ever. You can use a regular muffin pan too.

The mascarpone layer is so simple – just combine the mascarpone cheese with powdered sugar and vanilla extract.

After the cupcakes are baked, you’ll immediately use something to make indentations for the mascarpone layer.

I used the Pampered Chef Mini Tart-Shaper tool dipped in powdered sugar, but you can use the bottom of a shot glass or any other item you can find in the kitchen to make the indentations. You have to do this while the cupcakes are still hot from the oven.

A veeerrry nice brushing of coffee liqueur (like Kahlua) is next, and then pop them out to cool completely on a rack.

The mascarpone cheese filling goes into a plastic bag with the tip snipped off and piped into the indentation.

You can use a pastry bag if you want, but a plastic bag works just fine.

And then the whipped cream (I used my fancy ISI whipped cream maker thingy)

Lastly, shaved chocolate.

This Tiramisu Cupcake recipe comes from Pampered Chef – I recently flew over to their HQ in Chicago to film their very first live cooking show and made these Pumpkin Whoopie Pies.

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Tiramisu Cupcakes

Servings: Yields 12 regular cupcakes or 48 mini cupcakes if using Pampered Chef Deluxe Mini Muffin Pan Prep Time: Cook Time:
Tiramisu Cupcake recipe

Recipe adapted from Pampered Chef. If you are using Pampered Chef's Mini Muffin Pan, you'll need to bake the cakes in 2 batches.

To substitute coffee liqueur, combine 1/4 cup water, 1/4 cup sugar, 1 tbsp instant coffee granules and 1 tsp rum extract. Microwave, uncovered, on high 1–2 minutes or until sugar is dissolved; cool.

Ingredients:

For the Cupcakes:
1 box any brand devil's food cake mix
1/2 cup sour cream
2 eggs
2 tablespoons instant coffee granules
3 tablespoons waterFor the Topping Layers:
1/3 cup coffee liqueur
16 ounces mascarpone or cream cheese, room temperature
1/2 cup plus 2 tablespoons powdered sugar
3 teaspoons vanilla extract
3 cups thawed frozen whipped topping (or 1 pint regular whipped cream)
Shaved chocolate or unsweetened cocoa powder

Directions:

1. Preheat oven to 350°F. Spray the muffin pan with nonstick cooking spray or just rub the insides with cooking oil.

2. To make the cakes, combine the cake mix, combine cake mix, sour cream, egg, coffee granules and water. The batter should be thick.

If using regular sized muffin pans: divide batter evenly among cups of pan. Bake 10-12 minutes or until wooden pick inserted in centers comes out clean.

If using Pampered Chef Deluxe Mini Muffin Pan: spoon 1 tablespoon of filling in each cup. Bake 8-10 minutes or until wooden pick inserted in centers comes out clean. Repeat with remaining batter.

3. Meanwhile, mix together the mascarpone cheese, just 1/4 cup of powdered sugar, vanilla extract. Put in plastic bag for piping and set aside. You can also place your whipped topping in a plastic bag for piping and refrigerate until needed. Place remaining 2 tablespoons of the powered sugar in a small bowl and have your tart-shaper (or whatever you will use to create the indentations) ready.

4. When the cakes are done, immediately make the indentations with the tart-shaper. Dip the tart-shaper in the powdered sugar to prevent the cake from sticking to tart-shaper. Brush the tops of each cake with the coffee liqueur. Move the cakes to a cooling rack to cool completely.

5. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with shaved chocolate or cocoa powder.

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Pumpkin Whoopie Pies http://steamykitchen.com/11959-pumpkin-whoopie-pies-recipe-pampered-chef.html http://steamykitchen.com/11959-pumpkin-whoopie-pies-recipe-pampered-chef.html#comments Thu, 11 Nov 2010 16:00:01 +0000 http://steamykitchen.com/?p=11959 I just hosted the The Pampered Chef's first-ever live cooking show yesterday  - click on video below to watch the show.

The recipe for the Pumpkin Whoopie Pies is below - but I'm warning you - they are incredibly addictive. That creamy center has marshmallow creme! Also, all of the products featured in the show will . . .

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Pumpkin Whoopie Pie Recipe Pampered Chef

I just hosted the The Pampered Chef’s first-ever live cooking show yesterday  – click on video below to watch the show.

The recipe for the Pumpkin Whoopie Pies is below – but I’m warning you – they are incredibly addictive. That creamy center has marshmallow creme! Also, all of the products featured in the show will be given away – we’ve got lots of goodies!

To enter the giveaway, just comment below and tell me what your favorite Pampered Chef item is (mine are the batter bowls!) If you don’t have any Pampered Chef item, tell me what you’d like to have. Contest ends on November 18, 2010. Pampered Chef consultants are not eligible to win….but please tell your customers to enter! GIVEAWAY CLOSED.

Winners: #811 Carla; #324 Katie; #7 Denise; #46 Susitrvl; #878 Erin; #74 Karen; #724 Cathy; #467 Becca; #588 Jessica; #426 Laura; #302 Amana

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Pumpkin Whoopie Pies Recipe

Servings: Makes 16 pumpkin whoopie pies Prep Time: Cook Time:
Pumpkin Whoopie Pie Recipe Pampered Chef

Whoopie pies have roots in Pennsylvania's Amish country. As legend has it, Amish women would pack them into their husbands' lunchboxes. Upon discovering them, the men would shout “Whoopie!”

Whoopie pies can be wrapped and refrigerated up to 1 day in advance.

To make smaller sandwiches, use a smaller scoop. The Medium Scoop makes 24 sandwiches and bakes for 12-14 minutes per batch. The Small Scoop makes 48 sandwiches and bakes for 13-16 minutes per batch.

Recipe courtesy of The Pampered Chef

Ingredients:

For the cookies:
3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) Pampered Chef Cinnamon Plus Spice Blend (or 2 teaspoons ground cinnamon + 1 teaspoon ground nutmeg)
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) butter (2 sticks), softened
2 cups (500 mL) packed brown sugar
1 can (15 oz) solid pack pumpkin puree (not pumpkin pie filling) (1¾ cups/425 mL)
2 eggs
1/2 tsp (2 mL) vanilla extract
1/2 cup (125 mL) toasted walnuts, coarsely chopped, dividedfor the filling:
3/4 cup (175 mL) butter (11/2 sticks), softened
2 oz (60 g) cream cheese, softened
1 cup (250 mL) powdered sugar
1 jar (7.5 oz/213 g) marshmallow creme

Directions:

1. Preheat oven to 350°F (180°C). Line cookie sheet with parchment paper; set aside. In a large bowl, combine flour, spice blend, baking powder, baking soda and salt; mix well. In mixer, beat butter and brown sugar medium-high speed until creamy. Add pumpkin; beat until combined. Add eggs and vanilla; beat until light and fluffy. (Mixture will be thin, like a muffin batter.) Gradually add flour mixture; beat until well blended.

2. Using a large cookie scoop (about 2" diameter), scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; slightly flatten cookies with back of scoop. Press half of the walnuts into half of the cookies. Bake 16-19 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto cooling rack; cool completely. Repeat with remaining batter and walnuts.

3. Using clean beaters, beat together butter, cream cheese, powdered sugar and marshmallow cream on medium-high speed in until well blended. To assemble cookies, turn the cookies without nuts bottom side up. Using a clean, large cookie scoop, scoop filling onto each cookie bottom. Top with remaining cookies with walnuts, pressing down slightly so that the filling spreads to the edge. Wrap each cookie individually with plastic wrap and refrigerate at least 30 minutes before serving.

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Best Blueberry Scones with Lemon Glaze http://steamykitchen.com/5407-best-blueberry-scones-with-lemon-glaze.html http://steamykitchen.com/5407-best-blueberry-scones-with-lemon-glaze.html#comments Sun, 30 Aug 2009 18:29:20 +0000 http://steamykitchen.com/?p=5407 I’ve never been a fan of scones until I met Kathy, the owner of a cooking school that I used to teach at. One afternoon, I walked in with my arms full of ingredients to prepare for a cooking class that I was teaching later that evening. Just as I was putting ingredients in the refrigerator, Kathy handed me a ...

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blueberry-scones-lemon-glaze-25

I’ve never been a fan of scones until I met Kathy, the owner of a cooking school that I used to teach at. One afternoon, I walked in with my arms full of ingredients to prepare for a cooking class that I was teaching later that evening. Just as I was putting ingredients in the refrigerator, Kathy handed me a blueberry scone that just came out of the oven. I almost didn’t try it, because the scones I knew were dry, dense, flavor-less and so hard you could use it as pumice stone. And I’m so not kidding.

I stood there in the studio kitchen, wondering where I could hide this scone without Kathy noticing, and then she looked at me and hollered, “Try it! The blueberry scone is still warm from the oven!”

Well, dang it. If I threw the scone out at that moment, she’d notice for sure. In fact, even if I was sly and just dropped the blueberry scone in the trash can, it would probably have clunked so loudly like a rock that she’s sure to hear. I grabbed a big glass of water as my chaser and broke into it with my hands.

blueberry-scones-lemon-glaze-28

Soft. Moist. Warm. Blueberry Scone.

Then I took a bit. Ohhhhhh….moist, rich, delicate.

The moist, rich and delicate qualities has everything to do with mixing the scones by hand with a wooden spoon, which prevents you from over working the dough. Oh, yeah, and maybe a little teeny tiny bit to do with the butter and sour cream in the recipe too.

One more thing, I’m going to confess that the original name for the lemon glaze is really lemon curd. But I have an unnatural phobia to the word “curd.” It just doesn’t sound appealing and if you try to feed my kids anything with the word “CURD” in it, there’s a 99% chance that they’ll fling it back in your face.

Betty Crocker Test Kitchens made my recipe and created a how-to video.

Blueberry Scones with Lemon Glaze Recipe

These blueberry scones are made specifically with very little sugar, because the accompanying glaze provides all the sugar you need! If you’re making these scones and do not plan on either a glaze or jam, you can increase the amount of sugar if you’d like.

makes 12 blueberry scones

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup butter, softened (1 stick)
2 cups light sour cream
1/4 teaspoons vanilla extract
1 cup fresh blueberries

Preheat the oven to 350F

Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Try not to over work the dough to keep the scones light and delicate. Scoop dough (about 1/2 cup) onto lightly greased cookie sheet and bake 30 minutes (depending on size) or until the tops are golden brown. Serve with the Lemon Glaze.

Lemon Glaze (or Lemon Curd) Recipe

3 lemons
2 eggs
1 cup granulated sugar
4 tablespoons butter

Zest the lemon with a microplane grater. Cut each lemon in half and juice the lemons. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly and make sure the mixture does not come to a boil (or the eggs will curdle). When the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.

This lemon glaze recipe makes a fantastic gift when canned.

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