Nutella Cream Puffs

Posted by deliciousonadollar in Desserts and tagged with cream puffs, dessert, food, Nutella, recipe, whipped cream April 17, 2014

Nutella Cream Puffs

Today I thought I would dazzle you with these decadent cream puffs. Really, who can be good all the time? I just couldn’t help myself when I found this recipe. They are so delicious! It just wouldn’t be fair to make them and not share them with all of you. I think these would make the perfect dessert for Easter dinner.

Creamy Nutella filling with a rich chocolate glaze.

Cream puffs are not a dessert that I make on a regular basis; more likely for special occasions. I’d almost forgotten how much I love baking choux–the way it magically puffs in the oven, creating a secret hiding place for a rich filling. The pastry itself is very simple and the Nutella whipped cream couldn’t be easier. You can substitute any cream filling or pudding if you would like. This is one of those desserts that looks like you spent hours making it and is super complicated, but instead is incredibly easy. This is a dessert that can be made over two days, though it doesn’t need to take that long. The first day I like to leisurely make the paté choux, and the next day I’ll make the filling and frosting.

The puffs, though easy to make, do need ample time in the oven to puff up. Give them the full time allotted and don’t open the oven door until they are fragrantly eggy and golden.

NUTELLA CREAM PUFFS

Yield: 12 to 14 puffs

Ingredients:

For the pastry:

1 cup water
1/2 cup butter
1/4 tsp. salt (only if using unsalted butter)
1 cup flour
4 eggs

For the whipped cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 cup Nutella

For the chocolate drizzle:

3/4 cup chocolate chips
1/2 teaspoon coconut oil or shortening

Directions:

1. Preheat oven to 400*F. Bring the water, salt and butter to boil over medium high heat, and stir occasionally. At the boil, remove from heat and sift in flour, stirring until the mixture pulls away from the sides of the pan and forms a ball. Stir with a wooden spoon 1 minute to cool a little. Add eggs one at a time, stirring well after each one, until the mixture is smooth and satiny.

2. Drop scoops of dough ( or pipe rounds for smooth even puffs) onto a baking sheet lined with parchment paper or a silicone liner. Bake for 20 – 25 minutes, or until the puffs are golden and puffed up. Puffs are done when they are hollow inside. Remove from oven and transfer to a cooling rack to cool.

Baked puffs, nicely browned.

3. While puffs are cooling, whip the cream using a stand mixer or hand mixer. When the cream forms soft peaks beat in the powdered sugar until combined. Add the Nutella and beat until light and fluffy. Cut cooled puffs in half horizontally and fill with whipped cream.

4. To make the drizzle, add the chocolate chips and coconut oil (or shortening) to a microwave safe bowl. Heat at 50% power for one minute and stir. Continue heating for thirty second intervals at 50% power until melted and smooth. Pour the chocolate into a ziploc bag or piping bag and cut a small piece off the corner of the bag. Drizzle over the filled cream puffs. Store cream puffs in the refrigerator.

SOURCE: Chocolatier Magazine

Macaroon Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with coconut, cookies, dessert, macaroons, Passover, recipe April 11, 2014

Chocolate Pistachio Macaroons

During my time in college I roomed with a gal who was Jewish. We became close friends and continued rooming together throughout our four years. This resulted in many visits to her home, and time spent with her parents and sisters. As a result I felt that I became one of the family, learning about Jewish Holidays and food traditions. I have participated in the Seder meal for Passover and become acquainted with the traditional foods that are eaten during this time and the need for unleavened breads and baked goods.

One of the popular desserts served at this meal is macaroon cookies. I have a strong affinity for these cookies, and I always stop to admire them whenever I pass a Jewish Deli or bakery. Jewish baking has tremendous significance, and the ingredients and shapes are directly tied to specific holidays when they are prepared. For Passover, observant Jews eat unleavened foods to commemorate their ancestors’ hurried departure from Egypt. These macaroons are flourless and get their texture from egg whites, making them the ideal cookie for the holiday.

The basic macaroon, while certainly enjoyable without anything added, can be “dressed up” with additions and minor changes to its shape. What I’ve included here are several ways to embellish these sweet, delectable cookies if you should choose to do so. They are very easy to make, and I’m sure you will enjoy them with or without the extras. The cookies pictured in my photos are the chocolate pistachio variety.

COCONUT MACAROONS

Yield: Makes about 30 macaroons

Ingredients:

3 large egg whites
1/2 cup sugar
1/8 tsp. salt
1/2 tsp. vanilla extract
1 (14-ounce) package shredded, sweetened coconut

Directions:

1. Preheat the oven to 325*F. and line a baking sheet with parchment paper. In a large bowl, whisk the egg whites till foamy, add the sugar, salt and vanilla mixing well. Fold in the coconut.

2. Scoop heaping tablespoons of the coconut mixture about 1-inch apart onto the baking sheet. Using your fingers (dampened) to form into pyramids.

Use your fingers to form into pyramid shapes.

Bake until golden brown around the edges, 20 – 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

Golden brown around the edges when fully baked.

Variations:

1. Chocolate Pistachio: Substitute 1/4 tsp. almond extract for the vanilla and stir in 1/2 cup chopped dried cherries before adding the coconut. Bake as directed and cool. Melt some semisweet chocolate chips in the microwave until smooth. Dip the tops of the macaroons into the chocolate, sprinkle with chopped pistachios and chill until set.

Dipping the tops into melted chocolate and sprinkling with pistachios.

2. Cocoa-Cinnamon: Whisk 2 tablespoons unsweetened cocoa powder, 2 teaspoons cinnamon and 1 teaspoon grated orange zest into the egg white mixture before adding the coconut.

3. Run-Raisin: Stir 1/4 cup dark rum and 1/3 cup raisins into the egg white mixture before adding the coconut.

4. Raspberry Thumbprints: Scoop the macaroon mixture onto the baking sheet; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon, or a cork; fill with 1/4 tsp. raspberry jam, then continue baking until golden brown around the edges, 10 to 15 minutes more.

SOURCE: FOOD NETWORK MAGAZINE

Black Bottom Coconut Bars

Posted by deliciousonadollar in Bars and Cookies and tagged with Bar cookies, Brownies, coconut, dessert, food, recipe April 10, 2014

Black Bottom Coconut Bars

The name of these bars sounds like a dance right out of the “roaring 20’s”. But, no, we are going to bake and eat them. Oh, Yum!

Coconut and chocolate is a flavor combination I particularly love, and recently I’ve had a craving for coconut. It’s been so bad that I over-bought coconut; would you believe in my pantry there are three bags of shredded, two bags of flakes, and a container of “chips”. Not to mention a large package of “bite-size” Mounds bars!! What was I thinking?

If there’s one thing I’ve learned it’s that when a craving strikes the best thing to do is give in to it. So I baked these bars. A friend’s birthday was my reason for baking, but at the same time I reasoned, I could have 1-2 bars to “taste”, and hopefully that would be the end to my craving. We’ll just see how that works out…..

These bars are moist chewy brownies on the bottom, with a wonderfully, gooey, coconut-y mixture on top, and that layer is topped with more coconut that I toasted and sprinkled over all. Let me tell you, it’s a good thing I gave most of these away or I could have eaten them all myself. They are incredibly good. I’m thinking they would make a perfect dessert for Easter. 😀

If you like brownies and you like coconut, you really need to try these seriously addictive bars.

BLACK BOTTOM COCONUT BARS

Yield: 16 – 24 bars

Ingredients:

For the brownie layer:

1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour

For the coconut layer:

2 large eggs
3/4 cup granulated sugar
1/2 teaspoon coconut extract
1 cup all-purpose flour
7 ounces sweetened, shredded coconut, reserve 1/2 cup for sprinkling on top

Instructions:

1. Preheat oven to 375*F. Line a 9-inch square baking pan with parchment paper or foil, leaving an overhang. Spray bottom and sides of paper lining.

2. Toast the reserved 1/2 cup coconut by spreading on a baking sheet and baking for about 5 – 7 minutes. Watch carefully that it doesn’t get too dark. Stir twice during baking time. Remove and set aside for later.

3. Make brownie layer: using a microwave-safe bowl, melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa powder and flour. Mix until smooth. Spread evenly in prepared pan.

4. Bake for 10-15 minutes. The sides should be starting to pull away from the pan. Don’t over bake. Set aside while you make the topping.

5. Make coconut layer: Whisk eggs with sugar and coconut extract.

Mix in flour and coconut. Drop mounds of topping onto chocolate base. Spread and press into base with moistened fingers. Sprinkle with the toasted coconut.

6. Bake 25 – 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely in pan. Then remove from pan using the overhang. Peel back paper or foil, and cut into bars. Store in an airtight container for 3 -4 days.

Don’t wait. Go. Now. Make these bars.

SOURCE: Adapted from Martha Stewart

Chocolate Cherry Mousse Pie

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with dessert, Holiday dessert, Maraschino cherries, pie, recipe, white chocolate mousse March 31, 2014

Chocolate Cherry Mousse Pie

This is a very special and “showy” pie that is great for special occasions or holidays. Today is a special occasion and I made it to celebrate. This post is my 500th since starting this blog just about 2 years ago. In that time I have published five posts/week and gained a following of over 300 readers worldwide. My goal from the beginning, (and still is) is to share with you recipes that are nutritious, mindful of dietary restrictions and special diets, reasonably economical to make with readily available ingredients, and taste fabulous. Whether you are a new-comer in the kitchen, or an experienced cook, there’s always something to learn. I pass along my trials and errors, my successes and failures, and encourage you to be adventurous with your cooking. These are recipes that I am proud to serve and hopefully you will be proud to serve also. By your responses to me, I think I must be succeeding. So I am very happy to have all of you as my “community” of readers. Thanks so much for finding this little blog and sticking with me. Love Ya!!

With Easter just ahead, this pie would make a nice addition to the dessert table. Besides being so pretty, its also a very luscious pie with two kinds of chocolate and cherries in a creamy white chocolate mousse. It’s sweet, yet very light. This is one dessert that will definitely disappear into the crowd…in a good way.

The surprise, once the pie has been cut, is the layer of dark chocolate that lies between the crust and the light airy filling. This really makes the pie interesting and the dark chocolate is a nice foil for the white, light filling. I liked putting some grated dark chocolate on top with the cherry garnish to give a hint of what’s waiting inside.

Ways to reduce the caloric impact of this pie would be to use low-fat condensed milk, low-fat cream cheese, and sugar-free instant pudding. I’m not sure if white chocolate pudding mix is available sugar-free, but vanilla flavor certainly is, and makes a good substitute. In place of whipped cream you could also use “light” whipped topping. Be sure to include the almond flavoring… it somehow adds to the whole taste experience.

WHITE CHOCOLATE CHERRY MOUSSE PIE

Yield: 8 – 10 servings

Ingredients:

1 (9-inch) pie shell, blind baked. You may use a frozen pie shell or your own favorite pie dough recipe. Bake the shell until lightly browned and cooked through. It will not be cooked again.
1 can (14-ounce) sweetened condensed milk, divided
1 square (1 ounce) or 1 packet pre melted unsweetened chocolate
1/2 teaspoon almond extract, divided
1 jar (10-ounces) maraschino cherries, drained
1 package (8-ounces) cream cheese, softened. Low-fat is OK, but not fat-free.
1 cup cold water
1 package ( 3.4 ounces) instant white chocolate pudding mix (I used Hershey’s brand). If unable to find, substitute vanilla instant pudding mix.
1 cup whipping cream, whipped
chopped chocolate or chocolate curls, optional

Directions:

1. In a medium saucepan, over low heat, cook and stir 1/2 cup condensed milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes.

Mix chocolate and condensed milk and cook till thick.

Mixture gets quite thick, like fudge. Stir in 1/4 teaspoon almond extract. Pour into pie shell and set aside.

2. Reserve 8 whole cherries for garnish. Chop the remaining cherries and set aside.

3. In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well.

4. Fold in the whipped cream. Stir in chopped cherries.

Fold in whipped cream and chopped cherries.

Pour over chocolate layer in the pie crust. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls before serving.

It’s like eating a cloud!!

SOURCE: Adapted from a Taste of Home recipe

Banana Crunch Cake

Posted by deliciousonadollar in Cakes and tagged with banana cake, dessert, oat flour, recipe, snack, whole wheat flour March 24, 2014

Banana Crunch Cake

Once Monday rolls around I try to undo the damage(s) I’ve done to my cholesterol, my liver, my saddlebags or my psyche over the weekend. Mondays’s are for getting back to the fitness program, taking a walk, getting back in the saddle, or whatever it is you do to stay fit and trim(?). They are for eating kale salads, roast beets and veggies, drinking healthy smoothies and going to bed early. They are definitely not for banana cake!! But those bananas on my counter, being eyed by the fruit flies, are not going to eat themselves. So it all brought me to this…..

Banana Crunch Cake, crunchy on top, moist and tender underneath. This wholesome treat gets some extra punch from the whole grain combination of wheat and oat flours. The bananas keep it moist and tender, while the crunch topping provides a nice textural change from the cake. So maybe I can’t exactly undo the damage caused by the weekend’s splurge, but what I can do is incorporate healthy ingredients into my banana cake. This makes a great lunchbox treat or a take-along if you’re traveling. Wrap it well and take it for a ride.

This recipe can be doubled easily to make a 13 x 9-inch cake if you’re feeding a large group, or bake the recipe as given here for an 8-inch square cake. You can get 16 (2-inch square) servings.

BANANA CRUNCH CAKE

Yield: 16 (2-inch) servings

For the Cake:

Makes a whole that’s better than the sum of its parts.

1 cup oat flour
1 cup whole wheat flour, traditional or white whole wheat
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup ( 1 stick) unsalted butter, softened
2/3 cup brown sugar, packed
2 large eggs
1 cup mashed very ripe banana (about 2 large, or 3 medium)
1 teaspoon vanilla extract
1/2 cup plain yogurt ( I used non-fat Greek yogurt)
1/2 cup chopped pecans or walnuts
1 cup chocolate or toffee chips (optional) I used toffee chips.

For the Crunch Topping:

Measure and have ready your topping ingredients.

3/4 cup rolled oats
1/2 teaspoon ground cinnamon
1/3 cup brown sugar, packed
2 Tablespoons unsalted butter, melted
1/4 cup chopped pecans or walnuts

Directions:

1. Grease and flour an 8-inch square pan. Preheat the oven to 350*F.

2. In a medium-sized bowl, whisk together the flours, salt, and baking soda; set aside.

3. In a large beater bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, stopping to scrape the sides and bottom of the bowl between additions.

Mix in half the dry ingredients, stirring until moistened, and then mix in the bananas, vanilla, and yogurt. Scrape the bowl down, and then add the remaining dry ingredients, the nuts, and the chips.

Transfer the batter to the prepared pan.

4. In a small bowl, combine the oats, cinnamon, and brown sugar until well blended. Stir in the melted butter until the mixture forms large crumbs, stir in the chopped nuts.

Mixing up the topping.

Sprinkle the topping over the batter in the pan.

5. Bake the cake for 40 – 45 minutes, until the edges pull away from the pan and a cake tester inserted in the center comes out clean. Place cake on a rack to cool before serving warm, or cool completely to serve later.

Oh my, this cake is delicious. It has a dense crumb with just the right amount of banana flavor. The cinnamon in the crumb topping is a perfect accompaniment to the other flavors. Serve it warm to get its full impact.

SOURCE: The Baking Sheet from King Arthur Flour

Guinness Chocolate Cupcakes

Posted by deliciousonadollar in Cupcakes and tagged with beer, chocolate, cupcakes, dessert, Guinness Stout, recipe March 17, 2014

Guinness Chocolate Cupcakes with Beer Frosting

Cupcakes-on-tap….that’s right, beer cupcakes.

Cupcakes are not traditionally considered “dude” food. You know–too dainty, too pretty, too sprinkle-y. Whatever!

But these Whoa, these are BEER cupcakes. Beer is in the cake, and more beer in the frosting. I didn’t even pipe on the frosting in dainty swirls, I just plopped it on. Very manly. And what was the occasion for these cupcakes? I’m so glad you asked.

One of my husband’s good friends at the office was leaving, and on his last day, everyone pitched in for a pot-luck luncheon. So I made these cupcakes, and being that it was so close to St. Patrick’s Day I just had to scatter a little green sugar on the tops, and then finish off each cupcake with a chocolate covered pretzel. Beer and pretzels!

The beer I used is Guinness, and I’ll admit I had a few sips before using it in the recipe. Let me tell you, I know what my beverage of choice will be to go with these cupcakes (if there are any left over).

These cupcakes are deep, rich, and not the least bit dry. They are not overly beer-y. The frosting? C’mon, beer frosting!!!? It is divine.

CUPCAKES ON TAP (BEER CUPCAKES)

Yield: Makes 24

Ingredients:

12 Tablespoons ( 1 1/2 sticks) unsalted butter
1/2 cup dutch-process cocoa powder
1/4 cup porter or stout beer, poured and settled before you measure
2 large eggs
1/2 cup full fat sour cream
1 1/4 cups all purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt

For the frosting:

(Feel free to use all butter instead of a mix of butter and shortening. You could also substitute part cream cheese for the shortening.)

8 tablespoons unsalted butter, softened
1/2 cup shortening
7-8 cups powdered sugar, sifted
6 tablespoons porter or stout, poured and settled before you measure
1 teaspoon vanilla extract
pinch kosher salt
1 1/2 cups chocolate covered pretzels, optional

Directions:

1. Preheat oven to 350*f. Line 24 muffin cups with liners.

2. In a small saucepan, melt the butter over low heat. Remove from heat and whisk in the cocoa until smooth. Stir in the beer and set aside to cool for at least 10 minutes.

This is already looking unbelievably good.

3. With an electric mixer, beat the eggs and sour cream until smooth.

Beat eggs and sour cream together.

Add in the cooled chocolate mixture and beat until combined.

Beating in the chocolate mixture.

4. Add the flour, sugar, baking soda and salt and beat on medium speed until combined. Scrape down the bottom and side of bowl as needed.

5. Spoon the batter into the cups, filling about 2/3rds full.

Bake for 15 minutes at 350* until cupcakes bounce back when lightly pressed with a finger or until a toothpick comes out clean. My cupcakes needed 20 minutes baking time before they tested done.

These rise to about the top of the paper liners.

6. Cool in the pans for 5 minutes then remove and place on wire cooling racks to cool completely.

To make the frosting: Using an electric mixer beat the butter and shortening on medium until combined and fluffy. Add the powdered sugar, beer, vanilla and salt, mixing on low until incorporated, then beat on medium-high for 3 minutes, or until light and fluffy.

I used a cookie dough scoop to portion out the frosting, dropping a scoop onto each cupcake. Sprinkle with a little colored sugar if desired and top with a chocolate covered pretzel. These cupcakes are incredibly light, with a deep, “dark” flavor; the frosting is also light and creamy.

SOURCE: adapted from The Butch Bakery Cookbook

Chocolate Chip Cookie Dough Pie

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with chocolate chip cookie dough, dessert, food, Pi day, pie, recipe March 14, 2014

Chocolate Chip Cookie Dough Pie

I’m taking a break from bacon and eggs because the date today is 3-14, people, and you know what that means—-it’s Pi day! A food holiday that it’s a pleasure to celebrate. Of course, it’s not the only day that most of us make pie, think of Thanksgiving. But those pies tend to be the traditional classics like pumpkin, apple, pecan, etc. I like Pi day because it gives me the chance to bake a new pie I haven’t tried yet. What could be more fun? The date on the calendar gives me the prefect excuse to play around and make a pie.

Oh, you are going to love this pie!

I mulled over the wide choice of possibilities, considering both sweet and savory options. Sweet won out this time so here is Chocolate Chip Cookie Dough Pie, and believe it or not, it’s fabulous.

Never having made it before I had no point of comparison, but we loved this pie. Basically I made a chocolate chip cookie dough, scooped it into a pie shell and baked the whole thing. At serving time, a dollop of cream on top will take it the extra mile. I just love the way this came out. Are you celebrating Pi day with pie? I’d love to know what flavors you all are making!

This is a fabulous pie!

CHOCOLATE CHIP COOKIE DOUGH PIE

Yield: serves 8

Ingredients:

I preferred using mini chocolate chips in this pie.

1 9-inch regular or deep-dish pie shell, unbaked. Use your favorite recipe or a frozen pie shell.
1/2 cup flour
1 cup sugar
2 eggs, slightly beaten
1/2 cup butter (1-stick), melted and cooled to warm
1 cup regular or quick oats ( or 1/2 cup oats and 1/2 cup chopped nuts)
1 cup mini chocolate chips
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350*F In a mixing bowl, combine the flour and sugar. Add the eggs and mix.

Add eggs to flour and sugar and mix well.

Add the butter and mix again.

2. Fold in the oatmeal and nuts, if using, chocolate chips, and vanilla.

Fold in the oatmeal, and chocolate chips.

Pour into the pie crust.

Ready for the oven.

3. Bake at 350*F. for about 30 – 35 minutes, until golden.

Smells like a chocolate chip cookie. I wonder why!

Oooey, gooey, and chewy. 😀

SOURCE: Carolyn’s Originals

OOPS, I Goofed!

Posted by deliciousonadollar in Bread, Rolls and tagged with coconut, cranberries, dessert, food, quick bread, recipe, snack March 5, 2014

Cranberry Coconut Quick Bread

Sweet breads– those simple sweet treats that come together in just about ten minutes, are taking the place of dessert for me. I place them in the same category as pudding, meaning that they satisfy that longing for something sweet, yet are not overly rich, and with quick breads you can use ingredients that are good for you, like whole wheat flour, and additives such as fruits and nuts. This recipe takes tart little cranberries to new heights by pairing them with coconut – and chocolate chips, too. (Another flavor combination I’m stuck on.) They do a nice job of off-setting the tartness of the cranberries.

So where does the OOPS come in? It’s coming, read on….

I love cranberries, and I think most of us associate them with Thanksgiving, and the Christmas holidays; but cranberries are good any time of year. The problem is that the growing season is pretty short, so what I like to do is grab a few extra bags when they’re available and stash them in the freezer for use at a later time. Some recipes are so routine/ordinary that I don’t want to use one of my precious bags of cranberries to make them, so I’m quite selective about what I will use a bag for. This recipe is definitely “bag-worthy”. I also feel that if a recipe is “bag-worthy”, then it must certainly be “blog-worthy”, so I’m sharing it with you.

Still waiting for OOPS? Hang in there!

One of my precious bags of cranberries went into this recipe.

There is not a whole lot of liquid in this recipe; only what is offered by the butter and 3 eggs, so the resulting batter is quite thick–a lot like cookie dough. I needed to put it into the pan in small amounts, making sure to tap out any air pockets. The pan was almost full. Edit note added after baking: The recipe does not direct you to chop the cranberries, so I used them whole, and mine were frozen. I baked the bread for the full 70 minutes and a toothpick inserted into three places all came out clean. When the bread was taken from the oven, it was a light golden brown with bright spots of cranberries, looking so pretty. Within a few minutes the center of the bread began to sink, developing that tell-tale sign of being undercooked. I was so disappointed. (and mad!)

Yup, HERE IT IS!! Undercooked bread. BOO_HOO!

The flavor is wonderful, (please do add the almond flavoring, its what makes this bread so good )and we really liked the parts of it that we could salvage.** I am not giving up on this bread. Next time I will use cranberries that are not frozen, and perhaps I’ll chop them up before adding to the batter. No, on second thought, I like the whole cranberry, so I’ll try cooking it longer. I think they were probably the cause of the problem. I hope my experience will not deter you from trying this bread, but instead alert you to possible problems that you could solve in advance.

CRANBERRY AND COCONUT BREAD

Yield: 1 9×5 inch loaf

Ingredients:

3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature
1 tsp. vanilla extract
1 tsp. almond extract, optional, but good
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 1/2 cups cranberries, (12-oz. bag)
1/2 cup shredded sweetened coconut
1/2 cups mini chocolate chips

Directions:

1. Preheat oven to 350*F. Lightly grease and flour a 9″ x 5 ” loaf pan.

2. Place eggs and sugar in the bowl of a stand mixer and beat on high until mixture is pale yellow, and doubles in volume, about 5-6 minutes.

3. Add in butter, vanilla and almond extract (if using), until incorporated; about 2 minutes. Then using using a sturdy spatula or wooden spoon, fold in the flour salt, and baking powder. Do not over mix. Next fold in the cranberries, coconut and chips. Batter will be thick. Pour batter into prepared pan and spread evenly.

Thick batter. Nice colors.

4. Bake for 60 – 70 minutes. Start checking at 60 minutes. Bread is done when cake tester or toothpick removed from the center shows only moist crumbs. ( should not be wet and doughy)

** I took all the under cooked section of the loaf, put it into a smaller loaf pan, and rebaked it. Not quite the same with a second baking, but at least it became dry and firm, so we could eat it anyway.

The slices at each end were cooked well.

The slices at each end were sufficiently cooked that we could experience what the whole loaf should have been like.

Note to self: If at first you don’t succeed, try gain. I am going to get this right because it’s so worth it.

SOURCE: Baker’s Royale

Cherry Pie, Billy Boy

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with cherry pie, dessert, food, recipe, sour cherries, Washington's Birthday February 21, 2014

Cherry Pie, Billy Boy

“Can she bake a cherry pie, Billy Boy, Billy Boy? Can she bake a cherry pie, charming Billy? ” The answer to the question asked by that old song is…..definitely yes, if she makes this recipe.

In honor of George Washington, and all folks who love cherry pie, this one’s for you!! So let’s get started. You won’t want to wait to dig in to this tart-sweet pie with a flaky crust that just breaks apart as you cut into it. But who cares what it looks like when the flavor is so fabulous. When I serve it I like to add a scoop of cherry vanilla ice cream, just because— :-).

CHERRY PIE, BILLY BOY

YIELD: SERVES 8

Ingredients:

2 cans sour pitted cherries (16 0z. each) Even better are fresh pitted sour cherries, if you have access to them.
1 1/2 cups cherry juice, drained from the cherries
1 1/2 cups sugar
1/4 tsp. salt
3 1/2 Tbsp. cornstarch
2 Tbsp. butter
1/2 tsp. almond extract
your favorite recipe for a double crust pie, or a package of refrigerated pie crust.
sugar and a little cream for the top of the pie

Directions:

Preheat oven to 400*F. Have ready a 9-inch pie dish.

1. Drain juice from the cherries and measure out 1 1/2 cups. Sift sugar, salt and cornstarch and mix with the juice. Place mixture in a medium sauce pan and cook for about 5 minutes to thicken, stirring often to prevent sticking. Add butter and almond extract. Remove from the heat.

2. Add the cherries to the thickened juice mixture, then pour into the pie shell. Cut decorative slits in the top crust and place on top of filling. Trim crusts, so top crust extends about 1/2-inch beyond the bottom crust. Fold top crust over edge of bottom crust and press together to seal. Flute edges with your fingers.

3. With a small amount of milk or cream, lightly brush the top crust, then sprinkle with about 1 Tablespoon of sugar. This will give the crust a nice glaze and make it very tender and flaky.

4. Bake at 400 *F for 45 minutes until filling starts to bubble up through the top slits, and top is nicely browned. You may need to cover crust edges with foil if they are browning too quickly.

As you can see I have a hard time waiting until it’s cooled to cut into, therefore it breaks. When the pie cooled completely, it cut cleanly and didn’t break apart. Patience, patience, I must learn that some day. 😀

SOURCE: A clipping for this recipe has been in my recipe box for a long time. It came from an old magazine, done’t know the source.

Orangeburst Cookie Bars

Posted by deliciousonadollar in Bars and Cookies and tagged with Bar cookies, dessert, food, oranges, recipe, sugar cookie dough February 19, 2014

Orangeburst Cookie Bars

When I was growing up there were two kinds of oranges, eating oranges from California, and juice oranges from Florida. Now when I survey the display of citrus fruits in the market, the variety of oranges is mind-boggling. So each week when I grocery shop, I buy a different kind of orange, just so I can try them all and learn the differences between them.

My last shopping trip resulted in my bringing home Blood Oranges. The color of the flesh of these oranges is deep red/maroon and the juice is dark pink. The flavor is hard to describe, but seems almost to have a cranberry flavor mixed with the orange. Besides simply eating them, I wanted to capture that flavor in something baked. So I turned to this recipe for cookie bars that uses orange juice and zest in the filling that is baked on a sugar cookie crust. The juice from the Blood oranges gave the filling a soft pink color that is quite attractive, and the flavor is intense.

Blood orange juice made my filling a pink color.

I really liked the texture of these bars; the filling is soft and chewy while the base is firm sugar cookie. A nice contrast. Chopped hazelnuts provide some crunch and a dusting of confectioners’ sugar is all that’s needed to get them ready for serving.

Cut into squares and dust with powdered sugar.

On a personal note: I found these bars to be a little too sweet. In making them again, I would use less sugar because there is sweetness in the cookie base, plus corn syrup and white sugar in the filling. My feeling is that you could reduce the sugar by half and thereby let the orange flavor become even more prominent.

ORANGEBURST COOKIE BARS

The convience of sugar cookie dough makes an easy crust.

The convenience of sugar cookie dough makes an easy crust.

Yield: about 24 bars

Ingredients:

1 roll refrigerated sugar cookie dough
1/2 cup hazelnuts, chopped (almonds are a good substitute)
1/2 cup sugar ( you could use as little as 1/4 cup)
5 tsp. all-purpose flour
1/3 cup light corn syrup
2-3 tsp. orange zest
1/2 cup fresh orange juice
1 Tbsp. butter, melted
1 egg
1-3 Tbsp. powdered sugar for garnish

Directions:

1. Preheat oven to 350*F. Lightly spray a 13×9-inch pan.

2. Cut cookie dough into 1/2-inch slices. Line button of pan with the cookie slices, and using fingers press together and flatten evenly to form a bottom crust.

Press sliced cookie dough into pan to form a crust.

Sprinkle with 1/4 cup of the nuts, and press into the dough. Bake 12 – 15 minutes until dough is puffed.

Sprinkle on some nuts and press into the dough.

3. Meanwhile in a medium bowl, mix sugar and flour. With a whisk mix in the corn syrup and remaining ingredients (except powdered sugar). Stir in remaining 1/4 cup nuts.

4. Carefully pour the filling over the partially baked crust.

Pour the orange mixture onto the partially baked crust.

5. Return to oven and bake 18 – 23 minutes till edges are brown and filling is set.

After baking the bars.

Cool completely on a wire rack. Sprinkle with powdered sugar and cut into bars. Makes 24 bars.

Delightfully chewy.

SOURCE: Pillsbury Christmas, 2011

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