Pretty Lemon Pucker

Three beautiful layers:

-Homemade lady fingers

-Lemon curd (awful word for such a delicious taste)

-Limoncello infused whipped cream

*Key is allowing these layers to hang out together and share their flavors. Chill for at least an hour after preparing.

A. Homemade lady fingers Emeril

2 tb butter

3/4 cup plus 2 tb sifted flour

4 egg yolks

1/2 cup sugar

4 egg whites, beaten until stiff

pinch of salt

1 tsp vanilla

1. Preheat oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tb butter and 2 tb flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart.

2. Beat the egg yolks and sugar on medium-high speed until mixture is pale yellow, thickened to about 3 times the volume, which is about 8 minutes.

3. Add the beaten egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly until mixture is smooth. Do not over mix.

4. If you plan to make these for purposes besides this recipe: Fill a large pastry bag with 3/4 inch plain tube with mixture. Pipe fingers about 4.5 inches in length on baking sheet, using lines as a guide. If you do not care about the look of these lady fingers (which for this recipe, is not necessary), just spread about 2 tb of the mixture in a 4.5 inch length.

5. Bake for 10-12 minutes, until just firm on the outside and soft in the center. 

6. Allow to cool before using in this lemon recipe.

B. Lemon Curd Slightly Adapted from Southern Living

4 lemons- zest makes about 2 tb, juice makes about 1 cup

1/2 cup butter- softened

2 cups sugar

4 eggs

1. Grate zest from the lemons to equal about 2 tb. Cut lemons in half, squeeze juice into a measuring cup.

2. Beat butter with sugar at medium speed with an electric mixer until blended.

3. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition.

4. Stir in zest. Transfer to a microwave safe bowl OR heavy 4 qt saucepan.

5. If you choose to microwave: microwave on high for 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1-2 more minutes until mixture thickens, coating the back of the spoon and begins to mound slightly when stirred.

6. If you choose to cook via stove-top: cook over medium-low heat, whisking constantly, 14-16 minutes.

7. Place heavy plastic wrap directly on warm curd, in order to prevent a film from forming on surface. Chill for 4 hours or until firm. Can be stored in airtight container for up to 2 weeks.

C. Limoncello Whipped Cream

Limoncello (Either use store bought OR make your own (see below)!

1 qt Whipping cream

1/2 cup

1/4 cup lemon juice

**Limoncello:

1/2 cup of fine quality vodka

6 lemons- peel (without the white layer)

1/2 cup sugar

1 cup water

1. Wash the lemons well and peel. Be sure to remove the white skin from the lemon peels. Place peels in a jar and cover with vodka. Place the lid on the jar and store in a dark-room temperature place for at least 3 days.

2. On the stove top, heat water at medium heat and add sugar. Stir until sugar has dissolved. Remove from heat and allow to cool.

3. After the lemon and vodka mixture has been sitting for a number of days, combine the sugar water and lemon-vodka mixture.

4. Keep in the freezer and enjoy in this Lemon recipe or as an after dinner treat.

Limoncello whipped cream:

1. In a standing mixer or with a hand held beater: beat at medium speed until whipping cream begins to thicken.

2. Add limoncello 1/4 cup or less at a time.

3. Add sugar to mixture and beat until completely blended.

4. Place whipped cream in the refrigerator for at least an hour.

To assemble Pretty Lemon Pucker:

1. Layer the bottom of a serving dish (that is at least 5 inches deep) or a triffle dish, with lady fingers.

2. Place a 1-2 inch layer of lemon curd over the lady fingers.

3. Place a generous layer of whipped cream over the lemon curd and spread until the lemon curd is not longer visible.

4. Repeat each step, layering until reaching the top of the dish, finishing with the whipped cream.

5. Sprinkle some lemon zest on the surface and refrigerate for at least 1 hour.

ENJOY!!

Chocolate Cupcakes with Chocolate Dipped Peanut Butter Marshmallow Frosting

Especially Dark Chocolate Cake: Hersey's Especially Dark Chocolate Cake/ "Auntie Linda's Cake"

2 cups sugar

3/4 Hersey's Special Dark Cocoa

1 1/2 tsp baking soda

2 eggs

1/2 cup vegetable oil

1 cup boiling water

1 3/4 cup all-purpose flour

1 1/2 tsp baking powder

1 tsp salt

1 cup milk

2 tsp vanilla extract

1) Heat over to 350 degrees. Grease and flour two 9-inch round baking pans.

2) Sift together sugar, flour, cocoa, baking soda, and salt in a large bowl.

3) Add eggs, milk, oil, and vanilla and beat at medium speed with an electric hand mixer for 2 minutes. Stir in boiling water (batter will be thin).

4) Pour batter into prepared pans.

5) Bake for 30-35 minutes or until wooden toothpick in the center comes out clean. Allow to cool.

6) Let cool, spread a thin layer of peanut butter on surface of cupcake if you likely that peanut buttery flavor with your chocolate!

Frosting and Chocolate Shell Adapted from Martha Stewart

For The Chocolate Coating:

• 2 cups chopped (about 12 ounces) semisweet chocolate

• 3 tablespoons canola or vegetable oil

For The Frosting:

• 1 3/4 cups sugar

• 3 large egg whites

• 1/4 teaspoon cream of tartar

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract
• 1. In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric beater, beat on high speed until foamy, which will be about 1 minute. Set bowl over a pan of barely simmering water. Beat on a high speed until frosting forms still peaks, about 12 minutes. Remove from heat; stir in vanilla and almond extracts, and beat for an additional 2 minutes until frosting thickens.
• 2. Transfer frosting to a large pastry bag with a 1/2 inch plain pastry tip OR cut a 1/2 inch hole out of a plastic sandwich bag. Leaving a 1/8 inch border on each cupcake, pipe a spiral of frosting into a 2 inch high cone shape or plop a dollop of the frosting on the cupcake. Transfer cupcakes to a baking sheet and freeze while preparing chocolate coating.
• 3. Prepare the chocolate shell: combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool for about 15 minutes.
• 4. Holding each cupcake by it's bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet. Place cupcakes in freezer to allow coating to harden.
• * I made mini cupcakes that fit in the above egg carton, but also made normal size cupcakes. I prefer the bite size ones!

Goat cheese, Parmesan, Chive, and Red Pepper Scones

Adapted from Joy the Baker

3 cups all-purpose flour

1 tb sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cracked black peper

3/4 cup unsalted butter, cold and cut into cubes

1 egg, beaten

3 tb cold water

3/4 cup sour cream, cold

1/3 cup chopped chives

3/4 cup Goat cheese

1/4 cup grated Parmesan cheese

1/2 cup chopped red bell pepper

coarse sea salt, cracked black pepper, and smoky paprika for topping

1) Place rack in center and upper third of oven and pre-heat to 400 degrees.

2) Line two baking sheets with parchment paper and set aside.

3) In a mixing bowl, sift flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.

4) In another bowl, combine egg, sour cream and water. Beat lightly.

5) Add flour mixture all at once, stirring enough to make soft dough.

6) Add the chives, goat cheese, chopped red bell pepper, Parmesan cheese.

7) Place dough on a well floured surface and knead the dough together.

8) Place more flour on the counter and roll dough out until it is about 1-1.5 inches think. Cut into 2-2.5 inch rounds using a biscuit cutter (or simply cut with a knife dipped in flour).

9) Place on prepared baking sheet, brush with egg wash and sprinkle with sea salt, black pepper, and smoky paprika.

10) Bake for 12-15 minutes. Best if served warm.

Delicious with Crock-pot Chicken pot pie placed over biscuits!

Chocolate Dipped, Toffee Rolled, Cake Balls

Especially Dark Chocolate Cake: Hersey's Especially Dark Chocolate Cake/ "Auntie Linda's Cake"

2 cups sugar

3/4 Hersey's Special Dark Cocoa

1 1/2 tsp baking soda

2 eggs

1/2 cup vegetable oil

1 cup boiling water

1 3/4 cup all-purpose flour

1 1/2 tsp baking powder

1 tsp salt

1 cup milk

2 tsp vanilla extract

1) Heat over to 350 degrees. Grease and flour two 9-inch round baking pans.

2) Sift together sugar, flour, cocoa, baking soda, and salt in a large bowl.

3) Add eggs, milk, oil, and vanilla and beat at medium speed with an electric hand mixer for 2 minutes. Stir in boiling water (batter will be thin).

4) Pour batter into prepared pans.

5) Bake for 30-35 minutes or until wooden toothpick in the center comes out clean. Allow to cool.

Especially Dark Chocolate Frosting:

1/2 cup (1 stick) butter

2/3 cup Hersey's Special Dark Cocoa

3 cups powdered sugar

1 tsp vanilla extract

1) Melt butter, stir in cocoa.

2) Alternately add powdered sugar and milk, using an electric hand mixer, blend until smooth.

3) Add a 1 tb of milk if needed. 

4) Stir in vanilla.

Chocolate Dipping Sauce:

16 Ounces of dark chocolate chips

1/2 cup unsalted butter

2 tb heavy cream

Cake Balls:

1) Line parchment paper on two cookie sheets. 

2) Once cake is cool, crumble into a large mixing bowl.

3) Using the electric hand mixer, blend 1/2 cup of frosting at a time with the crumbled cake, until all of the frosting and cake a well incorporated.

4) Roll a heaping tablespoon of the mixture into a smooth round ball and place on cookie sheet (keep in mind these will not expand, so you can place close together, but not touching).

5) Continue to roll the mixture into round balls, once the entire mixture is used, place the cake balls into the freezer.

6) Allow the cake balls to freeze for at least an hour.

7) Meanwhile, in a double boiler, heat chocolate chips and butter until melted and well incorporated. To thin out, add the 2 tb of heavy cream. (Make sure that the chocolate has completely melted to allow a thin smooth coating).

8) Remove from the stovetop and dip each frozen cake ball (one at a time) into the chocolate dipping sauce. Place back on parchment paper.

9) Before the chocolate dipping sauce hardens, sprinkle topping (Toffee bits, peppermint, or whatever your favorite topping may be).

10) Place back in freezer until you want to serve them.

11) They present best in mini-cupcake liners.

Enjoy!

Nutella Brownie Bites

// February 10, 2013 \\

Adapted from Buns In My Oven

Brownies:

1/2 cup (1 stick) butter

1 cup sugar

1/2 cup Nutella

2 Eggs

1/2 heaping cup of cocoa powder (I prefer Dark Cocoa Powder)

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp espresso powder (optional)

2 tsp Vanilla Extract

3/4 cup all-purpose flour

5 ounces chocolate chips

Frosting:

1/4 cup unsalted butter (at room temperature)

4 ounces cream cheese

1/4 cup nutella

1 tsp Vanilla Extract

1 1/2 cup powdered sugar (plus 1/4 cup more if you prefer fluffier frosting)

Brownies:

1) Pre-heat oven to 350 degrees. Butter a 9x13 baking dish.

2) In a small sauce pan over low heat, melt butter completely. Stir in sugar and continue to cook for 1-2 minutes, continuously stirring. Do not allow to boil.

3) Remove from heat and stir in Nutella, until well combined.

4) Pour butter mixture into a large bowl, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

5) Stir in flour and chocolate chips until well combined.

6) Spread into prepared pan and bake for about 30 minutes. Test with a toothpick, as you want the brownies to be moist, but not under cooked. 

7) Allow to cool for about 20 minutes.

Nutella Cream Cheese Frosting: (with help from Joy the Baker)

1) In a large mixing bowl, using an electric hand mixer, blend cream cheese on medium speed until soft and smooth.

2) Add softened butter and mix until incorporated.

3) Add 1 cup of powdered sugar, followed by the vanilla extract and Nutella.

4) Add remaining powdered sugar. Beat on medium until frosting is smooth.

To Assemble:

1) Once the brownies have cooled, take a cookie cutter of your choice (I used a round one, about an 1 inch in diameter) and cut as many of those shapes as you can!

2) Frost one side of half of your shapes and assemble them as sandwiches.

3) If you choose, dust with powdered sugar.

ENJOY!

Vanilla Extract

Homemade vanilla extract: Adapted from Averie Cooks

8-12 Ounce glass jar with cork lid
6 ounces Good quality vodka or rum
2-4 Vanilla beans

1) Split vanilla beans lengthwise with a knife, stopping 1-inch from one end.
2) Place vanilla beans in jar.
3) Pour vodka or rum over the beans until it's about 95% full. Seal jar and shake for about 30 seconds.
4) Set in a cool dark place for 6-8 weeks. The longer the better, it shouldn't smell prominently like alcohol.
5) Best part!: as vanilla extract is used, top off brewing jar with more vodka to allow the vanilla making-cycle to continue. Every 6 months, replace the vanilla beans.

You can use the same process to make orange or lemon extract. Simply peel the orange or lemon in small widths and place in jar instead of the vanilla bean.

Sweet Potato Goat Cheese Empanadas

Adapted from: Sprouted Kitchen

• Stuffing:

• 3 sweet potatoes

• 1 Tbsp. extra virgin olive oil

• 1 tsp. sea salt

• 1 tsp. cinnamon

• 3 cloves garlic, finely minced

• 1 scallion, (white component) finely minced

• 1/2 Granny Smith Apple- chopped

• 1 Chicken Sausage link- chopped

• 1 tsp. smoked paprika

• 1 tsp. ground nutmeg

• 2 Tbsp. chopped sage 

• 2 Tbsp. chopped parsley

• 2 Tbsp. chopped cilantro

• 2 Tbsp. chopped thyme

• 5 oz. goat cheese

• egg wash (1 egg and a splash of water, well whisked)

Dough:

2 cups flour

1 1/3 cup unsalted butter

1 tsp. salt

1 beaten egg

3 tb yogurt

*Preheat the oven to 425.

Flour: (Adapted from Give Me Flour)

1. Place flour, salt and butter in a big bowl. Work with your fingertips or with a pastry blender until the mixture resembles coarse meal.  You want to keep some visible pieces of butter.

2. Beat together egg and 3 tbsp of cream. Pour the mixture into the dry ingredients.

3. Using your fingertips, mix them smoothly by making circular movements. Don’t knead the dough.

4. Keep mixing. The dough should get together quickly and if it doesn’t happen, add one more tbsp of yogurt.

5. Don’t worry about spots, visible pieces of butter and stripes of cream; they are a good sign.  Press to form a ball, cover with plastic film and keep on the fridge for at least 15 minutes.

Stuffing:

1. Skin and cut the sweet potatoes into cubes. Drizzle it with the olive oil. Sprinkle it with salt and cinnamon and roast for about 45-50 minutes, or until the cubes are very soft. Remove and let it cool completely.

2. While the potatoes are cooking, saute the garlic and scallions in a bit of olive oil until just browned. About 8-10 minutes.

3. Once the potatoes are cool to the touch, toss into a mixing bowl. Add chopped apple, sausage, a pinch of salt, the paprika, nutmeg, the sauteed garlic, scallions and the green herbs. Use the back of a fork and mash everything together well.

4. Turn the oven down the 350'. Prepare a parchment lined baking sheet. Roll out the dough to about 1/8'' thickness on a floured work surface and press out the circles for your empanadas. You can use 4'' cutters for small ones, or 6-8'' for a larger size. Leaving plenty of space around the edge, put a dollop of the potato mixture in the center, followed by a dollop of cheese, and fold the circle over. Press the edge with your finger to seal and then press along the edge with the tins of a fork. 

5. Lay the empanadas on the baking sheet and brush the tops with the egg wash. Bake for 30 minutes or until just golden. Enjoy!