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Chocolate caramel cookie surprise!

How do you get the Caramilk Bar inside the cookie? Very, very carefully.

I spent today with my cousin J. She kindly provided a recipe for chocolate chip cookies, stuffed with Caramilk bar pieces. Intriguing!

It’s a cutout from a magazine and I’m not sure which magazine it’s from, and it turns out it was in a Longo’s flyer.

Tonight I made a beeline to the store to get Caramilk bars to try these out.

Good to know before you start: This dough is hard to handle.After the dough is prepared, but before the candy pieces are added, chill it in the fridge. I prepared an entire batch of dough but only baked 12 cookies tonight, and by the 9th cookie, as I was shaping it, it began to stick to my hands badly. I recommend baking them in small batches for this reason.

Time required: around 1 hr

Yields: around 36 cookies

Cost per cookies: $1.00

Total cost if you have none of the ingredients: $36.00

Kitchen implements I used:

  • large baking pan
  • parchment paper
  • mixer

Ingredients:

  • 1 C unsalted butter, softened
  • 1 C brown sugar, packed
  • ½ C granulated white sugar
  • 2 eggs, room temp
  • 1 TBSP vanilla
  • 3 C flour
  • ½ TSP baking powder
  • ½ TSP baking soda
  • ¼ TSP salt
  • 1 C milk chocolate chips
  • 4 Caramilk bars

Instructions:

1. Pre-heat oven to 177°C / 350°F, centre rack. Line baking tray with parchment paper.

2. In a mixer, beat butter until fluffy.

3. Add both sugars, beat until blended.

4. Beat in eggs, one at a time.

5. Add vanilla. Set mixture aside.

6. In a large bowl, whisk together: flour, baking soda, baking powder, and salt.

7. Stir dry mixture into butter mixture, adding half at a time.

8. Stir in chocolate chips. Place mixture in the fridge for at least 10 min.

No pic for you!

9. Use knife to cut the Caramilk bars apart.

I will not eat the pieces, I will not eat the pieces. I will not, I will, I ... oops.

10. Scoop out dough with a table spoon, roll into a ball.  Make a small indent with your fingers, and place one square of Caramilk into the indentation. Pinch the dough up to cover the candy, and roll it through your hands again to smooth it out, then place on tray.

11. Bake 15 min. Cool in pan for 5 minutes before transferring to wire rack.

Cool on rack at least 2 min before eating.

Verdict: Stupendous! Loved this.

The dough is different from what I’m used to, it has a heavy, almost cake-like consistency, and the caramel centre is piping hot. And so good. They were much better than the cookies stuffed with Oreos.

I baked 12 and put the rest of the dough in the fridge. Together with Boyfriend and V we enjoyed them with milk. (These also dunk well!)

Both agreed “These are really good.”

Playlist: 80’s

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Patty’s peach flans

What do custard and Final Fantasy IV have in common? Flans!!

A flan – or crème caramel – is a custard dessert with a layer of soft caramel on top,with similiar characteristics to crème brûlée.

As all Square fans should know, one of the toughest enemies in old school FF games were the pudding class, and in IV (my favourite), the rarest creature of all was the “pink puff” or “princess flan”.

Looks can be deceiving! These pink monsters were immune to magical attacks, almost immune to physical attacks, and you had to whittle away at their high HP.

They could only be found in one tiny room in the entire game, where you had a 1 in 64 chance of finding them, and if you defeated them you had a 1 in 64 chance of earning the rarest item in the game. But I digress.

I had flans on my mind for some reason or another, and decided to give it a go.  Usually I wouldn’t preface a recipe with a warning, but you should read all the way to the end before trying this one.

Time required: 2.5 hr

Yields: 6 flans

Cost per flan: $6.30

Total cost if you have none of the ingredients: $38.00

Kitchen implements I used:

  • 6 ramequins
  • baking pan 9″ x 13″
  • sieve

Ingredients:

  • 6 peaches, peeled and diced
  • 2 TBSP butter
  • 1 vanilla bean, split & scraped
  • 1 cinnamon stick, split
  • ⅓C granulated white sugar (for caramelization)
  • 3 beaten eggs
  • 1½C milk
  • ⅓C granulated white sugar sugar (for custard)
  • 1 TSP pure vanilla extract
  • 3 shakes of ground cinnamon, per custard

Instructions:

1. Pre-heat oven to 163°C / 325°F. Fill kettle and boil, then let water simmer.

2. Peel fruit and dice into thin pieces.

3. Melt butter in a pan. Add fruit, cinnamon stick, and vanilla bean (pods and shell).

4. Bring to a boil, and simmer 15 min.

5. On Medium heat in a heavy-bottomed sauce pan, caramelize 1/3 C sugar. Do not stir it, shake the pan gently until it starts melting. Once melted, reduce heat to Low. Cook for 5 min.

At this point all the sugar should be melted and it’s okay to stir.

6. Immediately pour this melted sugar into the ramequins, titling to coat evenly.

Let stand 10 minutes.

charred molasses WTF?

7. Meanwhile, combine eggs, milk, and the other 1/3 C sugar, and vanilla.

Beat until well combined but not foamy.

oops, is this foamy?

8. Place peaches in ramequins.

8. Divide custard mixture evenly amount ramequins.

9. Sprinkle with cinnamon (I have a glass shaker filled with ground cinnamon for this)

guessing this doesn't look normal

10. Place ramequins in baking dish and create bain marie.

11. Bake up to 45 min.

12. Immediately remove ramequins from bain marie and place on cooling rack for 10 min.

13. Before consuming, loosen edges of flan with knife, and place a plate over ramequin, and invert.

Verdict: Burnt, with a bitter liquer aftertaste, and  a consistency of hard-boiled egg. Not exactly what I was hoping for!

Where did it all go wrong?

The first problem was the peaches, they were under-ripe, and I overcooked them in my eagerness to include them. Alas, adding fruit to flans changes the consistency and cooking time considerably.

Second, a third of a cup of sugar was not enough to coat each ramequin – I ran out, made more, and burned it – and used it anyway. The sugar tasted like burnt brandy, bitter and horrible.

Third, flans should take no longer than 45 minutes to cook, and when they are done, a knife blade inserted will come out clean. I accidentally set the oven to the wrong temperature and didn’t realize until they were already in, so I adjusted the temperature and checked them at 20 minutes, then every 5 minutes. After 70 minutes they still had not set, the knife was covered in runny custard, but I took them out anyway, only to discover they had mysteriously cooked all the way through. WTF.

I think peach flans have potential. I’m going to retry this with plain flans first, to get the technique down, then I’ll try adding fruit. I will not cook the peaches again, just use ripe peaches, one or two slices per cup max. The butter that the peaches cooked in looked unsightly. I think I’d prefer smaller ramequins for this too.

What a waste of vanilla bean!

Playlist: Final Fantasy IV – Into the Darkness

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Virtual recipe box & how-to

I made a recipe index and a how-to guide index today.

The links are on the menu at the top of the blog, and also on the right.

The recipe index contains a link to each recipe I have posted, which is a condensed version of each blog post. They are sorted by dessert type; cakes, custards, et cet. Each recipe contains the ingredients and instructions, but the extra commentary and pictures have been removed so they are printer-friendly.

If you are like me and prefer step-by-step instructions, no worries! Each recipe has a link to the original blog post so you can still find that information, it’s just easier to locate now.

 

The how-to guides contain instructions for common baking dilemnas, how to make your own kitchen torches, create a water bath, or slice a cheesecake.

Over the weekend I plan to finish the rest of the guides, and if I’m feeling inspired, make something new.

(Edit: Sun Jun 19 – finished 2 more guides)

Playlist: MacGyver theme

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Patty’s peach tarts

There is only one way to celebrate Labyrinth Day on June 13, and that is by watching the movie and eating peaches!! I wanted to make a peach pastry fit for a goblin king, delicious enough to make you forget everything. But when Boyfriend brings home the wrong ingredients and the whipped cream turns into butter, will he survive long enough to taste a tart?

If you are not aware, Labyrinth Day falls on June 13 because the movie was released in June 1986, and Jareth’s clock has 13 hours. The importance of peaches should be obvious!

The only person as mad for Labyrinth as I am is Best Friend, so she was the #1 choice to discuss my dessert plans. We looked at lots of recipes, and saw some really interesting peachy things, and in the end I decided to make tarts, topped with either fresh whipped cream, or vanilla frozen yogurt. I already had heavy cream, and made up a pie crust in the afternoon.

I asked Boyfriend to pick up 10 peaches and a container of frozen yogurt, and figured I could make up my mind between whipped cream and frozen yogurt later. He returned with ten pieces of fruit, which upon closer inspection, were not what I requested.

“These aren’t peaches,” I said.

“Yes they are.”

“The skins are smooth. These are nectarines.” I picked one up.

“No, they’re peaches! They were in the peach section.” he insisted.

“Being in the peach section doesn’t mean they are peaches, darling. Didn’t you notice they’re not fuzzy?”

“It doesn’t matter anyway.” he said. “These were the  last ten peaches they had so I got them all for you.”

I examined the fruit more closely.

“No. You got the last six peaches and four nectarines, is what you got.”

“Too late now.”

What to do? Six peaches wasn’t enough, and the store was closed. Peaches and nectarines have similar characteristics, and (I hoped) complimentary flavours, so I decided to use both.

Time required: 2.5 hours

Yields: 2 tarts

Cost per pastry: $15.00

Total cost if you have none of the ingredients: $30.00

Kitchen implements I used:

  • 2 shallow, fluted ramequins
  • 1 cookie sheet (to catch overflow)
  • deep skillet

Tart ingredients:

  • 6 peaches
  • 2 nectarines
  • 4 TBSP butter (half a stick)
  • 1 cinnamon stick
  • ⅛ TSP cinnamon
  • smidgen of cloves
  • nip of nutmeg
  • ¼ C dark brown sugar, packed

Instructions:

Step 1 – Prepare a pie crust and refrigerate it. (I’ve mentioned this before but if you can’t make pie crust I can’t help you, I can barely help myself.)

Step 2 – Prepare the fruits: peel, core, and slice them. They will collapse during baking so don’t slice them too small.

Step 3 – In a large skillet, melt the butter and add the fruits. Once the butter has melted, increase heat until the fruit juice gets bubbly. Or you could be lazy like me and add the butter and fruits at the same time, bwahaha!

Step 4 – Once it’s bubbling, add: cinnamon stick, ground cinnamon, cloves, nutmeg, and brown sugar.  Once everything is mixed in and the sugar has melted, reduce heat, and simmer for at least 15 minutes, stirring occasionally.

I have no shame in admitting that the sole reason I opted to include a smidgen and a nip was to show off my cute mini spoons! They measure: pinch, dash, smidgen, and nip.

Step 5 – Cut pastry to size and place into ramequins. Set ramequins on cookie tray. Save the remaining pastry for another use and refrigerate.

Step 6  – Discard cinnamon stick, and ladle fruit mixture into crust.

Step 7 – Bake 30 minutes, and cool on wire rack at least 20 min.

Top with whipped cream or frozen yogurt, or enjoy just the way they are.

Verdict:

Um, speaking of whipped cream… while the tarts were cooling, I made up whipped cream – except I got immersed in a book and walked away from the mixer. When I checked in on it later, my whipped cream had turned into butter.

Things were still okay because I knew we had frozen yogurt in the freezer as back-up and the tarts smelled really good. My jovial mood lasted until I opened the freezer, and then I got pissed.

“Oh darling! What’s this?”

“It’s vanilla frozen yogurt.”

“Really? Because the label says ‘vanilla with chocolate chunks and caramel’.”

“It was in the vanilla section!” he protested.

“Do you even read labels?”

In the end, I had a lack of peaches, ruined whipped cream, and the wrong flavour of frozen yogurt. Not a great start! We both glowered at each other. But it was a stupid thing to be angry over, so I told Boyfriend to eat his tart. And actually… they were really good!

Not quite what I planned, but still very tasty.  I’d make two small changes next time; halve the butter, and double the fruit.

This morning while I was writing up this post, Boyfriend – armed with Wikipedia – lectured me on the nature of peaches and nectarines.

“A nectarine is a peach. It’s a mutated peach, but it’s a peach!” he says smugly.

“Great, mutated fruit! That still doesn’t change the fact that I asked for peaches and you brought home nectarines and the wrong frozen yogurt.”

“It’s not a big deal. It’s nothing.” he said.

“Nothing? Nothing? Nothing tra-la-la!?!”

Playlist: Phantasy Star III soundtrack

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Patty’s peach-apple crisp

A golden blend of succulent fruit, crunchy oats, and sugar. But after a month of kitchen failures, can I possibly succeed?

I purchased a bag of apples recently, and left them on the kitchen counter as bait.  I was hoping to lure Boyfriend into the kitchen, and expected that once he saw those lovely apples, he would be overcome with the urge to make me an apple crisp. He hasn’t made one in forever, and I think I am overdue to receive one!

Alas it was not to be.  The apples ended up in the living room somehow, and I only just discovered them yesterday, and it was time to face the cold hard truth; if I wanted an apple crisp, I would have to make it myself.

I’ve never made my own apple crisp before, but I helped Boyfriend make one, two years ago. And by “helped” I mean I peeled the apples. Here goes!

Good to know before you start:

Apples collapse quite a bit during baking, so make sure they pile up nice and high above the edge of the dish or you’ll have a sunken crisp.

Adding water to a crisp will result in a softer topping. I prefer it to be crunchy as possible so I didn’t add water.

Preparing fruit for baking always takes forever.  The sugar and heat will brown the fruit any way so no need to add lemon juice.

Time required: 2 hours

Yields: 12 portions

Cost per serving: $2.58

Total cost if you have none of the ingredients: $31.00

Special kitchen implements I used:

  • glass baking dish, 8″ x 11.5″
  • cookie tray (to catch the overflow)
  • apple peeler & apple corer
  • pastry blender

Ingredients:

  • 8 apples
  • 4 peaches
  • 1/2 C granulated white sugar
  • 1 TBSP flour
  • 1 TSP ground cinnamon
  • 1 C quick rolled oats
  • 1 C flour
  • 1 C dark brown sugar, packed
  • 1/4 TSP: ground cinnamon, ground nutmeg, ground cloves
  • 8 TBSP butter (one stick)

Instructions:

1. Pre-heat oven to 191°C / 375°F.  (I waited until the fruit was sliced to do this.)

2. Peel and core fruit. Cut each apple slice in half, cut peaches to similar size. Place in baking dish for now.

3. In a large bowl combine: white sugar, flour, and cinnamon.  Add fruit to bowl, and toss until thoroughly coated, then transfer back to baking dish.

4. In a medium bowl, combine: oats, flour, dark brown sugar, cinnamon, nutmeg, and cloves. I may have mentioned this before but I REALLY LOVE BROWN SUGAR.

5. Cut in butter until coarse crumbs form.

6. Place baking dish onto cookie tray, and sprinkle crumbly mixture over fruit.

Yes. It's impossible to take a picture of your own thumb without looking like dweeb making obscene gestures.

7. Bake 40 min.

In which I discover the hard way that the oven mitts have a hole in them and almost dropped the dish on the floor. Owch.

8. Cool 1 hour and serve.

Verdict:

“Hmm. Pretty good,” I said around my spoon.

Boyfriend shook his head. “Not pretty good. Damn good!”

I read several recipes and saw that they all have pretty standard ingredients, so I just added another fruit and picked a sugar and spice ratio that seemed appealing to me. You could probably cut down the sugar, especially if you’re not going to use tart apples. I was really happy with this.

I chose peaches because I just re-watched Labyrinth for the millionth time and have them on the brain. Jareth, you can give me a peach any day.

You can use lots of different fruit in a crisp. What would you use?

Playlist: Labyrinth soundtrack

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Charred apple crumb squares

Few desserts really include a synonym for “burnt” in their name, and sadly, this isn’t one of them.  Foiled by my own hubris, burnt apple crumble. :[

This recipe is the last one that I plan to post from Good Housekeeping Brownies: favourite recipes for Blondies, Bars & Brownies, which as always is available on Amazon.com and Amazon.ca.

Good to know before you start: I did this recipe backwards.  You are supposed to cook the apple filling before baking the crust on its own.

It doesn’t matter if the apples brown.

I have read that 4 pounds of apples equals about 8-9 medium sized apples. I used 8 and that was not enough by far.  You’ll see why soon enough.

Time required: 3 hours

Yields: 24 pieces

Cost per square: $1.63

Total cost if you have none of the ingredients: $39.00

Special kitchen implements I used:

  • baking pan: 14½” x 10½”
  • tin foil
  • plastic wrap
  • apple peeler & corer
  • pastry blender

Crumb topping:

  • 1 C flour
  • ½ C butter (1 stick), softened
  • ½ C dark brown sugar, packed
  • 1 TSP ground cinnamon
  • 1 TBSP vanilla extract

Crust:

  • 3 C flour
  • ⅓ C granulated white sugar
  • ¼ TSP salt
  • ¾ C cold butter (one and a half sticks)

Apple filling:

  • 4 lbs of tart apples
  • 4 TBSP butter
  • ¾ C dark seedless raisins
  • ½ C dark brown sugar, packed
  • ¾ TSP ground cinnamon
  • 1 TBSP powdered cornstarch
  • 2 lemons (need 3 TBSP fresh lemon juice)

Instructions:

Step 1 – Prepare topping: in a medium bowl combine all the ingredients with your hands.

I added the vanilla after the first 4 were combined.  Just pick it up and squish it through your hands, working all the ingredients into each other.

Ugh I hate touching stuff with my hands. That is why I fail at gardening.

Squash it into a ball-type shape, cover in plastic wrap, and chill.

Step 2 – Preheat oven to 191°C / 375°F.  Line baking pan with tin foil.  Grease foil.

Step 3 – In a large bowl, mix flour, salt, and white sugar.  Use pastry blender to cut in butter.

Keep doing this tedious task until the mixture resembles fine crumbs.

Step 4 – Press mixture into prepared pan by hand and bake 20 min.  It’s normal for crust to crack.  Meanwhile!

Step 5 – Prepare apple filling; peel and core the apples, and cut each slice into thirds.  In a large skillet on Medium heat, cook: apples, raisins, brown sugar, and cinnamon.

Stir often, this should take 25 min.  It’s done when the apples are tender and most of the liquid has evaporated.

Step 6 – Mix the cornstarch and lemon juice, and stir that into the apple mix to thicken it up.

Step 7 – “Use spoon to spread the filling over hot crust”. Oh dear. How did the apples burn in the one minute it took to add the lemon juice? Oh my God. This is dreadful.

Step 8 – Why don’t I have enough apples!? I tried spreading it evenly, but it became obvious there wasn’t enough filling. I smoothed it back over to the side, figuring the naked part on the end will be a casualty of this experiment.

Step 9 – Take topping out of fridge, break into crumbs (??) and spread onto filling. Hmmmm. I’m betting it is not supposed to look like this.

Step 10 – Bake 40 minutes until topping is golden.

Cool completely in pan (1-2 hours) on wire rack.

Dear God… what kind of horror is this?

Step 11 – To serve, lift dessert out of pan, peel foil off. Cut lengthwise into 4 strips, then cut crosswise into 6 squares if you are feeling adventurous.

Verdict: The topping is burnt, and the filling is very burnt, in a not-so-subtle flavour I like to call “charred”. Who knew a dessert that smelled so good in the making could go so wrong? I had high hopes for this, you know, until it went to hell and all.

I think this definitely has potential, it would probably be really good if it hadn’t burned and if I understood how to crumble the topping to make it look presentable.

The disappointment of slaving over something that smells like apple pie, and ruining it, reminds me of this passage:

“I hope I never smell the smell of apples again!” said Fili. “My tub was full of it. To smell apples everlastingly when you can scarcely move and are cold and sick with hunger is maddening. I could eat anything in the wide world now, for hours on end – but not an apple.” – The Hobbit

Playlist: Sailor Moon Japanese soundtrack

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Gooey cheesecake brownies

A rich chocolate brownie with a cream cheese topping.  #winning.

I made these for spite.  I was planning to avoid cheesecake-type desserts for awhile but my resolve shattered after flipping through my cook book.  I had intended to make these brownies last month but didn’t get around to it, so last night just seemed like as good a time as any.

This recipe is also from Good Housekeeping Brownies: favourite recipes for Blondies, Bars & Brownies, which is available on Amazon.com and Amazon.ca.

Mine don’t look quite as nice as the book, but they tasty really good, and that’s mostly what counts!

Time required: (3 hours: 1 hr prep, 1 hr baking, 1 hr cooling)

Yields: 36 pieces

Cost per brownie: $1.05

Total cost if you have none of the ingredients: between $27.00 and $38.00 depending on what type of vanilla extract you like, I am using pure Tahitian vanilla extract at the moment.

Special kitchen implements I used:

  • baking pan: 9″ x 13″
  • tin foil
  • KitchenAid mixer!

Brownie ingredients:

  • 1¼ C flour
  • ½ TSP salt
  • ¾ C butter (one and a half sticks, room temp)
  • 6 oz unsweetened chocolate (6 squares)
  • 2 C granulated white sugar
  • 1 TSP vanilla extract
  • 3 eggs, room temp

Topping ingredients:

  • 8 oz cream cheese, softened (1 block)
  • 2 eggs, room temp
  • 2 C icing sugar
  • 1 TSP vanilla extract

Instructions:

Step 1 – Preheat oven to 177°C / 350°F.  Line baking pan with tinfoil and grease.

Step 2 – Prepare brownie: whisk together flour and salt.

Step 3 – In a sauce pan melt the baking chocolate, and stir in the butter until smooth.

Step 4 – Remove from heat, stir in sugar and vanilla.

Step 5 – Beat in eggs until just combined.

Step 6 – Stir in flour mixture, then spread into prepared pan.

Step 7 – Prepare topping: beat cream cheese.  Add the eggs, icing sugar, and vanilla.

I wasn’t paying attention at this point because one of my parental units called and I got distracted, so I didn’t blend the cream cheese as well as I should have before adding the rest of the ingredients. Oops.

Step 8 – “Use a metal spatula to spread topping gently over the brownie.”

Hmmm. I didn’t have to use a spatula at all, my topping was very runny and poured easily from the pan onto the brownie.  Hurrah, one less dish to clean!

I tilted the baking pan and it spread out on its own. Hope that is okay…

Step 9 – Bake 55 minutes, a toothpick inserted will come out cleanly when done.  Cool completely in pan, on wire rack. Looks good so far, and smells amazing.

Step 10 – Use tinfoil to lift brownie from pan, and slice lengthwise into 6 strips, then cut each strip crosswise into 6 pieces.

Verdict: Wow – I’m in heaven. These are pretty good.

I will definitely make this again but will change three things:

1. Melt the chocolate and butter in the microwave in a big glass bowl instead of on the stove, because stirring dry ingredients into my small sauce pans sucks.

2. Avoid answering the phone while preparing the topping.

3. Lower the baking time by 5 minutes.  My oven runs 2 degrees cold, and you would think that by following recipe times exactly my results would always be good – but not so!

It seems every time I used the exact time listed in a cook book it’s overdone.  The bottom of the brownie was slightly crispy, and the topping was a wee bit overdone.  Still tastes good, but next time will be flawless.

Playlist: Schubert – Der Erlkönig

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Pennsylvania-Dutch brownies

More of a spice cake than a brownie, made with molasses and a subtle chocolate flavour. 

This recipe is also from Good Housekeeping Brownies: favourite recipes for Blondies, Bars & Brownies, which is available on Amazon.com and Amazon.ca.

Time required: 3 hrs (1 hour prep + 2 hour cooling)

Yields: 30 pieces

Cost per brownie: $1.10

Total cost if you have none of the ingredients: $33.00

Special kitchen implements I used:

  • baking pan: 9 x 13″
  • tinfoil

Ingredients:

  • 4 TBSP butter, room temp
  • 1 ounce unsweetened chocolate
  • ¼ C molasses
  • 2 eggs, room temp
  • 1½ C flour
  • 1 C + 2 TSP granulated white sugar (used in separate stages)
  • 1 TSP + ⅛ TSP ground cinnamon (used in separate stages)
  • 1 TSP ground ginger
  • ½ TSP ground cloves
  • ½TSP baking soda
  • ½ TSP salt

Instructions:

Step 1 – Preheat oven to 190°C / 357°F.  Line the baking pan with foil, and grease foil.

Step 2 – In a sauce pan on Low, melt chocolate and butter.  (Um, I wasn’t really thinking this through and used a small bowl in the microwave instead.  Since you will later add the dry ingredients to the chocolate, you may want to use a larger bowl.)

Step 3 – Stir in molasses, then eggs, one at time.

Step 4 – Combine in a bowl: flour, 1 C sugar, 1 TSP cinnamon, ginger, cloves, baking soda, and salt.

Step 5 – Stir the dry mixture into the wet.  I moved the wet mixture into a large bowl, then added the dry mix, one third at a time. (At this point I wondered if the batter consistency was off because of the unorthodox way I prepared it.)

Step 6 – “pour” batter into prepared pan. Humph. More like scoop and smoosh. Slightly concerned now, batter very thick, sitting in pan unevenly, does not reach all sides of the pan.

Step 7 – Bake 15-17 minutes.  Brownies are done when a toothpick inserted 1 inch from the edges comes out cleanly.

Step 8 – While this is baking, in a small bowl combine 2 TSP white sugar and ⅛ cinnamon.  As soon as pan is removed from oven, sprinkle sugar mix on top, then cool on rack (in pan) 2 hours.

Hmmm.  Is it supposed to look like this?  Is the bottom right corner supposed to be overloaded with sugar?  Will the rest be bitter?  We’ll see!

Step 9 – Peel off tinfoil, slice lengthwise in 3 strips, slice crosswise in 5 strips, then cut each piece diagonally.

I made a green tea latte and sampled a brownie.

Verdict: Hmmm.  These weren’t bad, but not what I expected either. Then again, since I’ve never eaten Pennsylvania-Dutch anything, maybe my expectations were skewed. I found that the molasses overpowered the taste of the chocolate though.

I was surprised to see the price of the spices is what pushed the total cost so high, but I suppose that makes sense considering spices have been such a hot commodity (hah, get it?) for thousands of years. Guess some things never change.

Playlist: Final Fantasy soundtracks

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Patty’s apple caramel honey cheesecake

The other night I polled my readers, to find out what people thought would taste best with an apple dessert; and honey won. So here is my apple caramel honey cheesecake.

Whew.  Try saying that 3 times fast.  This sweet number is made from a bed of spiced honey graham crackers, covered in fresh tart apples, homemade caramel sauce, and a cream cheese filling made with honey and applesauce.

I was planning to post this the day after the poll, but hit a minor snag.  Well…okay, more of a giant snag. More on that later.

Good to know before you start:

There is a significant time gap between baking the crust, and baking the entire cake, so once the crust is done, shut off the oven, and remember when you turn the oven back on, a lower temperature is used.

Because the crust is chilled before the filling is added, you don’t want to put a cold pan into a hot oven.  You will need to either chill the crust and caramel, then let it sit until it reaches room temperature, or transfer the crust into a new pan already at room temp.

Notice anything new? Or blue? 😀

Time required: 2 days (4 hrs + overnight chilling)

Yields: 40 pieces

Cost per portion: $1.20

Total cost if you have none of the ingredients: $48.00 (sheesh, glad I just needed apples)

Special kitchen implements I used:

  • electric mixer
  • baking pans: 9″ x 13″ nestled inside a 14.5″ x 10.5″
  • tinfoil & plastic wrap

Crust ingredients:

  • 6 TBSP unsalted butter
  • 1¾ C honey graham cracker crumbs
  • ⅛ TSP ground nutmeg
  • smidgen of ground cloves
  • 2 tart apples, (peeled, cored, minced) ADD AFTER CRUST IS BAKED

Caramel ingredients:

  • ¾ C dark brown sugar
  • 5 TBSP unsalted butter
  • ½ TSP ground cinnamon
  • ½ C heavy cream

Filling ingredients:

  • 4 blocks of cream cheese, softened
  • 1¼ C granulated white sugar
  • 2 TBSP powdered corn starch
  • ¼ C unsweetened apple sauce
  • 1 TBSP Billy Bee honey
  • ¼ C heavy cream
  • 5 eggs, room temp

Crust instructions:

Step 1 – Use centre rack.  Pre-heat oven to 175°C / 350°F.

Step 2 – Line a 9″ x 13″ baking pan with tinfoil, and grease it.  If you turn the pan upside down and wrap the foil around the outside to get the shape this is easier.

Step 3 – In sauce pan on Low, melt butter.

Step 4 – Combine graham cracker crumbs with nutmeg and cloves, and stir into butter.

Step 5 – remove from heat and press into prepared pan.

Bake 10 min AND TURN OFF THE OVEN.

Step 6 – shred or mince the apples

Step 7 – while crust is cooling, mince 2 apples, and spread this directly over the crust.  Leave on cooling rack.  (There are two different colours here because I did not mince the apples at the same time and one browned a bit.)


CARAMEL INSTRUCTIONS:

Step 8 – in a sauce pan on Medium, melt sugar and butter, whisking often.

Step 9 – When it starts to boil, stir in the cinnamon and remove from heat.

Step 10 – Stir in cream, return to heat until bubbly.

Step 11 – Carefully pour this onto crust, use spoon to spread it to the edges.

Step 12 – Refrigerate at least one hour.  (Before this can go in the oven later with the filling, this pan needs to be room temperature so you’ll need to let it sit or transfer to a new pan.)

FILLING INSTRUCTIONS:

Step 13 – now pre-heat oven to 150°C / 300°F.  Fill kettle and turn on Low, now.

Step 14 – Beat cream cheese on Medium until smooth.

Step 15 – One by one, beat in (and ensure each ingredient is thoroughly blended before adding the next) add: sugar, corn starch, apple sauce honey, and heavy cream.

Go magic mixer, go go go!!!

Step 16 – On Low speed, beat in eggs, one at time, until just blended.

Step 17 – Pour filling onto crust.

Step 18 – Place the pan containing your cake into a larger pan, and fill the large pan with boiling water to form a bain marie.

Step 19 – Bake 65 minutes, it is done when edges are set but centre jiggles.  (Do you see that odd colour in the centre?  That’s what happens when you scrape the bowl of cream cheese and get the pieces that weren’t properly beaten into your cake. Grrrr.)

Step 20 – Cool on rack at least one hour, cover with plastic wrap and chill overnight, before using a hot knife to slice into pieces.  (I blotted the top with paper towel as some condensation had developed.)

Verdict:  Surely a piece of cheesecake made with real apples must have some tiny health benefit, yes? Loved this.

You know, I am totally over the idea of making cheesecake in a round springform pan.  Never again. I get consistently better results when I use a rectangular baking pan.

To create my recipe, I planned a small, round cheesecake, and cut out as much of the eggs and cream cheese as I could, reasoning that since the filling is always quite high, I could probably get rid of 50% of it and still have a tasty cheesecake.  Um, no.

The first attempt ended in total disaster.  It literally disintegrated in my hands; cracking, deflating, and sliding apart.

This was particularly disappointing because it was the first dessert I made in my new KitchenAid mixer.  (Which is a cobalt blue Artisan tilt-head beauty!)

I consulted my cheesecake guru, and she thought the problem might be too much liquid, not enough cream cheese, and not enough time in the oven. I want to be clear: the mixer was not to blame!!

So I went back to the drawing board, played around with my ingredient ratios,  tried a different pan, and baked it a little longer. Success, how sweet it is!

I have arrived at a strange point in my life, where kitchen appliances excite me to a level I thought was gone past all recall. Eh.  Excuse me, I have to go stare at my beautiful blue mixer for awhile.

Playlist: Labyrinth soundtrack

by

Pride goeth before the cake

The dessert I made last night kind of imploded.  You’ll see what I mean by the end of this post. This morning as I stood in the kitchen, surveying the aftermath, and wondering “What the hell is that?”, three irritating platitudes sprang to mind:

  • you learn more from your mistakes than your successes
  • cooks can eat their mistakes
  • too many cooks spoil the broth

The über-annoying thing about platitudes (aside from how often one hears them) is when they turn out to be true. Measure twice, cut once. Ugh, spare me.

Last night I made three separate disasters.  It would probably have been a good idea to stop after the first failure, but I went for the hat trick anyway. Because I am committed. Since the post I was planning for today isn’t coming,  you’ll have to make do with my latest failures.

#1: Let them eat cake!

the incredible collapsing birthday cake ™

This beauty was Boyfriend’s birthday cake.  He loves oatmeal cake, and I had never made one before. He gave me the recipe used by his family and it seemed easy enough. Where did it all go wrong?

Probably my selection of a bundt pan for a cake with a heavy batter. Never doing that again. Ripped apart by its own weight when I removed it from the pan.  This resulted in a panicked call to Older Sister # 3, who suggested “Turn it upside down and frost like a motherfucker, he’ll never notice!” — it’s true, he didn’t.

#2: Oh fudge!

stirring…stirring…. WTF?

Hmm that certainly isn’t normal.  Never seen that before.

Tyler Durden called: “Where’d the fat go??”

I was melting chocolate on low heat to make fudge, and suddenly, this strange oily substance rose to the surface.  “Okay,” I remember thinking, “what’s up with that?  Did it seize?”

Treating it like seized chocolate failed miserably. I think the result speaks for itself. I turned off the stove and came back to observe later.  All of the fat had risen to the surface and congealed. This was a nightmare to clean.

#3: Rage on the marble slab

“Burnt cream” indeed!

This was particularly upsetting, my beautiful crème brûlée, ruined!!

Normally this lovely custard is topped with a thin layer of sugar, like a pane of rich brown glass. But this is what happens when using cane sugar that hasn’t been thoroughly dried, and too much of it.  The glass-like quality turns into a lump of burnt rock.

#4: The invisible mint sauce

mint….sauce??

On a whim I decided one night we just had to eat lamb with freshly made mint sauce, despite the fact that neither of us had ever cooked lamb before, or made mint sauce.  But that was okay, we had a bag of fresh mint picked from a friend’s garden.

I’m still not sure where I went wrong, but all the liquid evaporated, leaving soggy mint leaves (and no sauce) behind.  This was served on undercooked lamb and raw potatoes, attempts to broil Parmesan potatoes… did not work out.

#5: Pillars of the cake

coming soon to a restaurant near you, Torn Bottom Cake! ™

This was a double layer chocolate cake for my friend M. Both layers were mysteriously missing large chunks of their batter, which was stuck to the pan. That seam along the bottom right is where half of the cake ripped entirely off and got smashed back on.

Now, before baking this cake, I made sure the pans were well greased and dusted with cocoa.  I used my ninja frosting skills and filled all of the holes with buttercream frosting. Birthday Boy didn’t notice. BUT I KNEW. >.<

#6: A square of two gingerbreads

1st attempt: gingerbread top loaf!

As you can see, I did not actually use a square pan, oops. And half the loaf remained in the pan. After a few days I tried again, confident that if I used the correct pan things would go my way.

Certainly not “just like Mom’s.”

2nd attempt: it’s all over but the crumbs now

My first two gingerbreads were disasters.  Dare I try a third?

#7:  The cookies are (not) rising

peanut butter flat breads ™

molasses spice flats ™

What we have here is a failure to rise. The cookies are expanding out but not up. Despite making dough that included two leavening agents, my cookies never rose.

Boyfriend would disagree that these are disasters because they tasted good.  I believe that if it doesn’t look proper, into the disaster pile it goes.

#8: Bread on a wire

Save time on slicing, make “cracked loaf” ™

For the busy household, cracked bread saves precious minutes of the day, who has time to slice a loaf of bread anymore??

#9: So easy a child could make it

1st attempt: never do this on the stove

Confession: I’ve never made Rice Kripsy squares. Awhile ago (okay a long while ago), I picked up some marshmallows, planning to make them. And completely forgot about them until the other day.

I looked up the official Rice Kripsy square recipe, which says to use a stove top. It seemed so easy. Unaware that stale marshmallows do not react like fresh ones, I got to work.  I called up Mom to chat and tell her what I’m making.  She suggests using the microwave instead.

Too late now!!

I glance at the clock, and the sauce pan, wondering why over 25 minutes have passed but the marshmallows have not melted. At all.

Boyfriend walked in the door. “What is the amazing smell?”

I am feeling proud of myself, still unsure if the weird brown mass in the pan is normal.

He walked over to the stove.  “What the hell is that?”

I calmly explain it’s my first batch of Rice Kripsy squares, obviously!

He looked at me, puzzled.  “Why aren’t you using the microwave?”

I explain that the Kellogg’s website said to use the stove.

So he calls up his mother.  We have now consulted two mothers plus the official recipe. It’s a group effort now. There is no way this can fail.

He helps me pry the strange buttery marshmallow mass from the pan, and get started on a new batch, using a glass bowl in the microwave.  Boyfriend was kind enough to microwave and stir, microwave and stir.

I wait, wondering when the marshmallows will finally melt. Then I turn around, and see him pouring the cereal into the unmelted marshmallows.

“What are you doing!?!”

“They’re not melting, they’re just shrinking!”

“And you thought it was a good idea to add the cereal anyway?!”

2nd attempt: “There is only one Lord of the Squares, and he does not share power!”

Now I am confused, sad, and downtrodden, complaining that everything I bake turns to hell.

Boyfriend hugs me and says, “No, no, you can make stuff I can’t even pronounce and it’s delicious, we’ll get fresh marshmallows and try again.”

I am reminded why I care for Boyfriend so much after this pep talk.  Every cook needs a cheering squad.

#10: If a cake implodes in the oven, does it make a sound?

the cheesecake that wasn’t

And finally, here is the result of last night’s poll. After two failed batches of Rice Krispy squares, I was determined to make something, anything, and plus I had just asked my readers to vote in a poll and felt commited at this point.

Because I had a vision. I wanted to make an apple cheesecake, on a bed of honey graham crackers, with a layer of homemade caramel sauce and minced apple, and a cream cheese filling mixed with apple sauce and honey.

Oh, how beautiful it seemed in my head! And you know, it does taste pretty good. But from the moment I took it out of the fridge and began slicing it, two great cracks appeared, and it slid apart. In fact, it seemed liquid.

I consulted Older Sister # 2, who determined it was probably a combination of too much liquid, not enough cream cheese, and not enough cooking time. This makes sense.

This morning I showed the fallen cake to Boyfriend who (if you can believe it) laughed in my face.  He says he didn’t laugh and he doesn’t remember laughing – possibly because he hadn’t drank any coffee yet? Whatever!

I’m going to try again, and it’s going to work, and maybe, if you are really nice to me when you get home, you can have some.

Keeping those silly platitudes in mind, I have realized three important truths:

1. Eating your mistakes when they are raw is foolish.

2. When attempting to make something new that everybody in the world knows how to make but you, do it before anybody else gets home.

3. If you don’t remember when you bought the marshmallows, maybe get fresh ones.