Homemade Nutella

May 7, 2013 31 Comments

Homemade Nutella

Growing up, before all this chocolate allergy nonsense, I was pretty obsessed with Godiva Chocolate.  Sure, I liked all of the regular old candies: Twix, Milky Way, Three Musketeers, Baby Ruth . . . okay, I’m getting hungry and sad I can’t eat those anymore.  Godiva was always my favorite, though.

I’d relish walking into the store, the smell of the artisan chocolates wafting through the air, along with that of a sample of coffee or hot chocolate.  I’d look at box after box, comparing them, making sure I chose the one with the pieces I was most craving at the time.  Other times, I’d pick a piece from the counter on a whim, munching on it as I walked through the mall.

Homemade Nutella

Look at the hazelnut shaped like a heart! So cute!

Homemade Nutella

Then Godiva introduced chocolate covered strawberries.  They only had them sometimes, so when I spotted them it was tough to resist, as the store employees carefully dipped the long-stem ruby, red berries (a treat even when the grocery has them) into the liquid chocolate goodness.

I always had a weakness for their holiday stuffed animals too.  Frankly, I still do.  The soft toys never fail to comfort me and the chocolate gets sent to work with Dad to give away.  I have a sneaking suspicion he eats it, but I suppose ignorance is bliss.

Homemade Nutella

Homemade Nutella

So why am I writing about these fabulous chocolates I can no longer eat?  Because I took a bag of roasted hazelnuts and a bunch of carob chips and made some Homemade Nutella.  Since I’ve never had real Nutella, I have absolutely no idea if this tastes anywhere close to the real thing.  I’d love if you guys would try it and let me know if it’s close.  But after one taste, it instantly reminded me of a piece of Godiva with hazelnut filling.  It was never my favorite but I enjoyed it almost as much as I enjoyed being transported back to childhood when I tasted this faux-Nutella.

Dangerously easy to make in the food processor, the flavor of the hazelnuts is dominant and blends seamlessly with the carob.  Regular dark chocolate would work too.  Good cold, warm, or room temperature, it’s addictive and tempting me to grab a spoon and dive in every time I open the refrigerator.  After all, a trip back to childhood is always welcome.

  Homemade Nutella

4.9 from 7 reviews

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Homemade Nutella
Prep time: 
Total time: 

Serves: Varies
 

Ingredients
  • 2 cups roasted unsalted hazelnuts (I bought them at Trader Joe’s)
  • 1 teaspoon pure vanilla extract
  • 1 cup carob chips, melted
  • ½ cup confectioners’ sugar
  • 3 tablespoons canola oil

Instructions
  1. In the bowl of a food processor, place the hazelnuts. Process them until they are the consistency of peanut butter. This will take several minutes and you may need to scrape down the bowl during the process.
  2. Add the vanilla, melted carob chips, sugar, and canola oil. Process until fully combined and smooth and creamy. The Nutella should be relatively thin and spreadable. It is delicious warm straight from the food processor. Store for up to 1 month in an airtight container in the refrigerator. It is also great cold, but it comes to room temperature in less than 30 minutes or can be warmed in the microwave in 15 second increments until warm.

Filed Under: Carob, No Bake, Nut Butter Tagged With: , , , , , ,

Peanut Mazapanes #SundaySupper

May 5, 2013 74 Comments

Peanut Mazapanes #SundaySupper

Spanish was always one of my favorite classes in school.  I started taking it in second grade and continued into college.  It always seemed so cool to be learning another language.  From learning colors and numbers in grade school to verb conjugation in middle, and writing one page papers in high school to a textbook without English in college, my love and fascination with the language only grew.

I didn’t mind practicing vocabulary with Mom, showing off my pronunciation skills.  I always wanted to start speaking Spanish in the middle of conversations.  “How are you?”  “Muy bien, gracias!”  But I refrained, knowing people already thought I was weird enough.

Peanut Mazapanes #SundaySupper

Peanut Mazapanes #SundaySupper

My Spanish teachers were some of my favorites too.  It was always easier to go to class and learn and retain information when I liked who was teaching it to me.  I still think back to some of my Spanish teachers and smile.  I can’t say that about much of my time in school.  A lot of my Spanish vocabulary has vanished with lack of use, and I never became fluent like I hoped, but I still love the language and remember some of it.

It’s funny, I remember Day of the Dead parties much more than Cinco de Mayo parties, but I’m sure we had them.  I like to imagine they involved chips and salsa, piñatas, and no homework.  Definitely no homework.

Peanut Mazapanes #SundaySupper

Peanut Mazapanes #SundaySupper

I’m so happy we’re celebrating Cinco de Mayo with a Sunday Supper fiesta today.  I made Peanut Mazapanes, a traditional Mexican candy.  These are so easy to make.  Just three ingredients and a food processor leave you with a fun and delectable no bake treat.  Soft and creamy with a bit of texture from peanuts, these almost melt in your mouth and will leave you wanting to celebrate Cinco de Mayo every day.

  Peanut Mazapanes #SundaySupper

4.6 from 9 reviews

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Peanut Mazapanes #SundaySupper
Prep time: 
Total time: 

Serves: About 20
 

Ingredients
  • 2 cups dry roasted unsalted peanuts (I used Planters)
  • 1 cup confectioners’ sugar
  • 1 tablespoon creamy peanut butter (I used Skippy Natural)

Instructions
  1. In the bowl of a food processor, process the peanuts until they are about the texture of coarse meal. Do not process too long or it will turn into peanut butter. Add the confectioners’ sugar and peanut butter and process for about 2 minutes, scraping down the bowl halfway through, until a paste is formed and all ingredients are fully combined.
  2. Pour the mixture onto plastic wrap. Wrap it up, forming it into a log with about a 1 ½ – 2 inch diameter as you wrap. Refrigerate until firm, about 2 hours. Using a sharp knife, slice into about ½ inch thick slices. Slices may be stored in an airtight container in the refrigerator for up to 1 week.

Notes
Recipe adapted from Marcela Valladolid

Please check out all the other Sunday Supper dishes too!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Join the #SundaySupper conversation on Twitter on Sunday, May 5th to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Filed Under: Candy, Fudge, No Bake, Nut Butter Tagged With: , , , , , , ,

Fudgy Carob Brownies #SundaySupper

April 21, 2013 60 Comments

Fudgy Carob Brownies #SundaySupper

Since you’re here reading my blog, I have a feeling you like to cook.  I bet you watch some cooking shows or read food magazines.  Maybe you have cookbooks lining your bookshelves or perhaps you read a bunch of blogs like mine.  If you do any or all of these things, I bet you come across recipes for brownies all the time.  They’re everywhere.  You can’t escape them.

But imagine never being able to eat brownies.  Ever.  EVER!  As you may know, I’m allergic to chocolate, so I’ve been living in a very brownie-less world.  Sure there are lots of blondie recipes here (like these and these), but they’re just not the same.

Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

So I’ve been experimenting with carob.  It’s not the same as chocolate, but it’s really pretty close.  I’ve been toying with making brownies for awhile and when this Sunday Supper’s theme was showers – you know bridal showers, baby showers – it seemed like the perfect time to make them because what’s any shower or party without brownies?

I haven’t been allergic to chocolate for my entire life so believe me when I say these Fudgy Carob Brownies are the best brownies I’ve ever eaten.  They’re actually one of the best desserts I’ve ever had.  Super, crazy, dangerously easy to make, they bake up perfectly and are best eaten warm when they are dense, melty, and ooey, gooey.  These are the brownies I searched for but could never find.  And blondies, sorry, but you’re gonna have to take a backseat for awhile.

Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

The super chocolaty carob in these is fabulous, but if you can eat chocolate, feel free to substitute dark or bittersweet chocolate.  Regardless of what you use to make these, make them as soon as possible.  They are too good to resist.

Fudgy Carob Brownies #SundaySupper

5.0 from 1 reviews

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Fudgy Carob Brownies #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 9
 

Ingredients
  • 1 cup carob chips
  • 6 tablespoons unsalted butter, cut into pieces, plus more for the pan
  • ¾ cup packed light or dark brown sugar (I used a combination of both)
  • ¼ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup all-purpose flour

Instructions
  1. Preheat oven to 350 degrees F. Generously butter an 8 inch square baking pan.
  2. In a large microwave safe bowl, place the carob and butter. Microwave in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Stir in the sugars, followed by the eggs and vanilla. Stir until fully combined.
  3. Add the flour and fold in using a rubber spatula until it is just mixed in. Do not over mix.
  4. Bake for 25-35 minutes, rotating halfway through if necessary, until the brownies are set and the middle is barely firm to the touch. Cool for about 15 minutes before cutting into pieces and serving. Brownies may be stored in an airtight container at room temperature for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

Notes
Recipe adapted from Hummingbird High and the New York Times

Don’t forget to check out all the other amazing Sunday Supper dishes!

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes

Cakes

Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Filed Under: Baked Goods, Bars, Brownies, Carob Tagged With: , , , ,

Salted Caramel Squares

April 6, 2013 65 Comments

Salted Caramel Squares

Baseball season started this week.  I love that I means the beginning of spring (I hope), but I’m not much of a baseball fan.  I don’t really understand the game or why it’s entertaining.  Sure, I love when the Tigers make it to the playoffs and I still remember cheering for the Yankees (yes, I’m kind of a Yankees fan) in the 2001 World Series.  Mom and I would stay up way too late watching the games.  It was riveting and our eyes were glued, positively glued, to the TV.

I’ve been to one game in person many moons ago.  Dad got tickets from work for us and some of our friends.  The seats were in the first two rows on one baseline or another.  It also happened to be the fourth of July.  So that means it was searing hot outside.  My makeup was melted, my hair a mess, and I was generally uncomfortable.  No, miserable might be a more accurate description.

Salted Caramel Squares

Salted Caramel Squares

I remember eating a few peanuts and McDonald’s.  Why we didn’t get a hot dog, I don’t know, and while I don’t remember what I ordered, I do remember it was the best food I’d ever had from McDonald’s.  I haven’t eaten from there in years, but my young self took comfort in some golden arches food that day.  It actually kind of saved the day.

As if the weather wasn’t bad enough, at some point during the game, the sky opened up and it poured.  Luckily our friend had an umbrella and rescued us from the downpour.  I don’t think we stayed much longer.  We had no idea there was so much as a chance of rain.  I guess I didn’t obsessively check the weather back then like I do now (fifties and rainy next week?  Really?  That’s the best we can do?)  In fact, I don’t remember who the Tigers played or if they even won.  Dad and I both vowed to never go to a baseball game again.

Salted Caramel Squares

Salted Caramel Squares

So instead of heading to the ball park, I went to the kitchen and made Salted Caramel Squares.  The shortbread crust is not my favorite, but that doesn’t matter.  It’s only a vehicle for the home run caramel on top.  Seriously, this caramel is deep, complex, rich, not too sweet, and totally amazing.  I am in love with it.  It’s made even better with a sprinkling of sea salt.

This recipe also serves a lot, as a small serving is enough even to satisfy my giant sweet tooth with the ooey, gooey, vanilla bean flecked caramel and the crumbly, crunchy shortbread.  Oh, yeah, these are definitely better than sitting through another baseball game.

Salted Caramel Squares

Salted Caramel Squares

Don’t miss my Bob’s Red Mill Giveaway either!  I know you’ll love their products as much as I do!

4.7 from 11 reviews

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Salted Caramel Squares
Prep time: 
Cook time: 
Total time: 

Serves: 32
 

Ingredients
Crust
  • 1 stick unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
Caramel
  • 2 ¼ cups heavy cream
  • ½ vanilla bean, split and scraped, seeds and pod reserved
  • 2 ¼ cups granulated sugar
  • ½ cup water
  • 1 ¾ sticks unsalted butter
  • Maldon Sea Salt, for sprinkling

Instructions
  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line it with parchment leaving an overhang to pull the bars out later.
  2. Make the crust. In a medium bowl, cream the butter and sugar together using a hand mixer, until light and fluffy. Beat in the eggs until once again light and fluffy, and then beat in the flour. Place the dough in the prepared pan and press it into an even layer. Bake for 25-30 minutes, rotating halfway through if necessary, until light golden brown.
  3. While the crust cools, make the caramel. In a small saucepan, bring the cream and vanilla bean pod and seeds to a simmer. Remove from the heat and cover to keep warm.
  4. In a very large saucepan, stir together the sugar and water over medium heat. Stop stirring and allow the sugar to cook until deep amber. This part takes awhile, but is so worth it. As soon as the caramel is to the desired color, remove it from the heat and add the cream. It will bubble vigorously. Once the bubbling begins to subside stir in the butter a few tablespoons at a time. Using your spoon to scrape the caramel off the bottom of the pan – it will melt back into the caramel.
  5. Place the pan over medium-high heat and attach a candy thermometer. While stirring, allow the mixture to come to 240 degrees F on the thermometer. Once this happens, remove it from the heat, remove the vanilla bean pod and pour the caramel over the crust. Sprinkle with sea salt.
  6. Allow to cool at room temperature for about an hour until it is cool enough to handle. Then refrigerate for at least 2 hours before cutting and serving. Bars may be stored in the refrigerator for up to 3 days or at room temperature for 1 (after being chilled to set), or in the freezer in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours.

Notes
Recipe adapted from Zoe Nathan, courtesy of Food and Wine

Filed Under: Baked Goods, Bars, Candy, Caramel Tagged With: , , , ,

Peanut Butter Egg Blondies

March 23, 2013 46 Comments

Peanut Butter Egg Blondies

Spring started Wednesday.  Yay! Spring!  But wait a minute . . . I don’t know about where you live, but here in Michigan it’s decidedly not springy.  There’s still snow on the ground, the temperatures barely make it out of the forties, the wind howls, and the sun refuses to shine.  Last winter wasn’t even this bad and now it’s spring, people.  Someone needs to fire that groundhog, because not only did spring not come early, so far it has yet to come at all.  And the next ten days aren’t looking so hot either.  I should know, I check the forecast rather obsessively.

I need some sunshine and warm temperatures.  I want the tulips and daffodils to pop out of the ground, the Bradford pears to burst into full bloom.  I will welcome the chirping of the chipmunks and birds as my alarm clock.  My winter coat needs to find a semi-permanent place in my closet, while my sandals break out of their boxes.  I want to want to leave the house, instead of fighting with my overwhelming desire to barricade myself in the house where it’s warm.  I need a leisurely walk outside.  I need spring to come.

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

I’m trying really hard not to complain.  Really, I am.  Even if it’s not going well.  I’m trying hard not to obsess about the weather, which I can’t control, but it stares at me constantly, the gloominess pouring in the windows.  I try not to only focus on my desire to move somewhere warm, so I can bask in nice weather year round.  But it is the drive I need to keep working and not give up.  I really am trying, now if only Mother Nature would.

Whether or not spring is here, Easter almost is.  Earlier this week, I posted Carob Peanut Butter Eggs.  I loved them so much, I wanted to make something with them.  So I made Peanut Butter Egg Blondies.  The blondies themselves are loaded with peanut butter.  Tons of it.  Then there are pieces of peanut butter eggs throughout.  I love the bites with extra peanut butter in them.  You don’t have to make your own peanut butter eggs in order to make the blondies – just buy some Reese’s Peanut Butter Eggs.  I know they’ll work perfectly.

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

The texture is rather dense, almost like a fudgy peanut butter cookie.  It’s the perfect texture that I’m always looking for in blondies.  And the peanut butter flavor is crazy good, enhanced further by the bittersweet carob.  This peanut butter lovers’ delight would be a great Easter treat, perhaps as a post egg hunt energy snack.  Maybe it will make spring finally arrive.

Peanut Butter Egg Blondies

4.9 from 11 reviews

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Peanut Butter Egg Blondies
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Ingredients
  • 1 stick unsalted butter, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 cups packed light brown sugar
  • 1 cup creamy peanut butter (I used Skippy)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 heaping cup peanut butter eggs, coarsely chopped

Instructions
  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom of the pan with parchment. Do not butter the parchment.
  2. In a medium bowl, stir together flour and salt. In a large bowl, cream together butter, sugars, and peanut butter, until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Add the eggs, one at a time, incorporating after each addition, then add the vanilla and mix until once again light and fluffy.
  3. Add the flour and stir until just incorporated. Stir in the peanut butter eggs, trying to evenly distribute them, yet not break them up too much. Pour dough into prepared pan, smooth to even, and bake 35-40 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 10 minutes.

Filed Under: Baked Goods, Bars, Blondies, Candy, Carob, Nut Butter Tagged With: , , , , , , ,

Carob Peanut Butter Eggs

March 20, 2013 22 Comments

Carob Peanut Butter Eggs

Easter candy is the best for the few like me who can’t eat chocolate.  There’s some good cocoa free candy at Christmas and Halloween, though Valentine’s Day was a total bust.  But Easter is all about jelly beans, mellowcremes, sour candies, pastel sweets, even blueberry Dots (seriously, guys, pick up a box of Easter Dots – they’re fruity goodness). 

A few steps away from the jelly beans, however, are tons of chocolate goodies, mocking me for being unable to eat them.  All the staples like Snickers are available in egg shapes; there are Kit Kat bunny ears, and Mom’s favorite Reese’s Peanut Butter Eggs.  She’s kind enough to not eat them, as the smell of chocolate is enough to drive me up the wall, as I crave it and worry about its presence all at once.

Carob Peanut Butter Eggs

Carob Peanut Butter Eggs

Life has been kind of empty without chocolate and Easter is definitely empty without peanut butter eggs.  I’ve thought about trying carob for at least a year now.  Even though I knew it was in no way related to chocolate, I was afraid I would be allergic to it too.  A bag finally found its way into my grocery cart about a month ago.  Then I stared at the bag for awhile before finally trying a chip.  I survived!

It was time to make a special treat with carob chips.  Considering the season, there was no better treat to make than peanut butter eggs.

Carob Peanut Butter Eggs

Carob Peanut Butter Eggs

Making these Carob Peanut Butter Eggs is kind of messy.  Okay, it’s really messy, but it’s so much fun.  This would be a great thing to make with kids.  You could also substitute any kind of chocolate or white chocolate you like for carob.  This is a very flexible recipe, but carob is really worth a try if you’re feeling adventurous.

Maybe it’s just because I’ve been craving chocolate for so long, but I thought these were out of this world fantastic.  After a bite or two to get used to the assertiveness of the carob that is surprisingly similar in flavor to bittersweet chocolate, I was in peanut butter egg heaven.  The bite of the carob, the creamy, slightly sweetened peanut butter filling.  I used Skippy peanut butter here so that I was assured the filling wouldn’t separate.  It added great flavor, texture, and stability.  I think these are even better than the store bought version.  I can’t wait to work with carob more often.  And I hope the Easter bunny adds some of these Carob Peanut Butter Eggs to my basket!

Carob Peanut Butter Eggs

Carob Peanut Butter Eggs

5.0 from 1 reviews

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Carob Peanut Butter Eggs
Prep time: 
Total time: 

Serves: Varies
 

Ingredients
  • 1 ½ cups creamy peanut butter
  • ½-1 cup confectioners’ sugar
  • 1 ½ cups carob chips
  • ½ cup Reese’s Peanut Butter Chips

Instructions
  1. In a medium bowl, combine peanut butter and sugar. Mix together until sugar is completely incorporated. Add either ½ cup or 1 cup of sugar depending on how sweet you want the mixture and how thick. I ended up adding about 1 cup. Using a spoon and your fingers, form the peanut butter mixture into egg shapes. They may be as big or little as you would like. Place eggs on a sheet tray lined with wax paper. Once you set them down, you may need to form them into the egg shape better. Refrigerate for at least 1 hour and up to 2 days.
  2. After the peanut butter eggs have been chilled, melt the carob and peanut butter chips in a small microwave safe bowl. Microwave them in 30 second increments, stirring well in between to promote melting. Do not over heat – carob seems to scorch faster than other chips. The peanut butter chips have been added to make the coating a little sweeter.
  3. Place 1 peanut butter egg on a fork, dip the bottom into the carob mixture and spoon some carob over the top, coating the egg as completely as possible. Some of the peanut butter may melt into the carob, this is okay. Allow some of the excess carob to drain off, then place the egg back on the tray, pushing it off the fork with your finger.
  4. Once all the eggs have been coated, place them back in the refrigerator for at least 1 hour before serving. Eggs should be stored in the refrigerator in an air tight container for up to 1 week.

Filed Under: Candy, Carob, No Bake, Nut Butter Tagged With: , , , , , , ,

Salted Caramels

February 9, 2013 40 Comments

Salted Caramels

My freezer is full.  Like seriously full.  Like open it, stuff something in, slam the door, and run, hoping all the goodies inside don’t come tumbling out full.  It’s a real problem.  But a good problem to have.  The freezer is full of my baked treats I just can’t bear to part with, which accounts for most of the recipes you see here.  There are also bags of peaches, cherries, blueberries, and blackberries that I froze to help me survive winter.  And of course there’s fresh pumpkin puree bagged in half cup portions.

Opening the door reveals a mass of zipper bags, stuffed full with shiny aluminum foil covering sugary sweet goodness.  Each of the bags has an attached post-it note, reinforced with tape, saying what’s inside, but there’s something about the bags and the cold temperatures that makes the tape not want to stick.  It’s always an adventure finding bags with no labels and others with two.  “What’s inside?” I wonder as I quickly unwrap something waiting to discover if it sounds good at the moment or if it’s something I’ve forgotten about altogether.

Salted Caramels

Salted Caramels

As much as I try to go through it and keep is super organized, it’s hard.  All the fruit and pumpkin is on one shelf, all the muffins on another.  As things are added it becomes a jumbled mess, often leaving me searching through each and every shelf to find what I’m looking for, because you know those pesky Anzac Cookies are lurking on the last shelf I think they are.

I don’t mind looking through the shelves, as I often discover something I’ve long forgotten about.  But it’s seriously cold in the freezer.  More than a minute or two of looking leaves me shivering and standing by the running oven, baking or cooking away, or putting my hands under warm running water to restore feeling.

Salted Caramels

What is best about the freezer is that sometimes things taste better after having spent a while in there.  Fresh baked goodness quickly restored after awhile at room temperature or in the oven.  Even treats I didn’t love become new favorites.  Perhaps it’s also the time delay.  There’s nothing like tasting Cherry Almond Cake months after having made it, cherries having vanished from the store shelves, and falling in love with it all over again.

But that freezer really is full, so the need and desire arises for making something that doesn’t need to be frozen, doesn’t freeze well, or I just don’t see a need to keep.  Puppy Chow is so quick and easy to make and lasts awhile at room temperature that I’d rather just make it again.  These Salted Caramels will last awhile at room temperature and by the time they are gone, I’ll be done with them until I’m ready to make a new batch.  Plus I don’t think they’d freeze very well.

Salted Caramels

These Salted Caramels are the best caramels I’ve ever tasted.  Some caramels are too sweet or a little grainy or just don’t taste like anything.  But these are pure heaven.  Super smooth and creamy, they have that deep caramel flavor with a hint of sweetness, no bitterness or cloying sweetness ever.  Vanilla flavor is also present, along with welcome flecks of vanilla bean.  The flavor and texture is perfect for eating, in fact, you probably won’t want to stop.  But they are on the super gooey side for storage, having to be pried from their wax paper wrapping.  But perhaps this is what makes them so good, they don’t have any of that hard caramel, stuck in your teeth thing going on, just melt in your mouth caramel goodness.  Plus, you must burn a couple calories working to get them off the paper, right?

Salted Caramels

Salted Caramels

4.5 from 10 reviews

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Salted Caramels
Prep time: 
Cook time: 
Total time: 

Serves: 40-50
 

Ingredients
  • 1 ¾ cups heavy cream
  • ¾ cup light corn syrup
  • ½ teaspoon kosher salt
  • 1 vanilla bean, seeded, pod and seeds reserved
  • 1 ¾ cups granulated sugar
  • ¾ cup water
  • Maldon Sea Salt, for sprinkling

Instructions
  1. Line an 8 inch square pan with parchment paper.
  2. In a small saucepan, combine cream, corn syrup, salt, vanilla bean seeds, and vanilla bean pod. Cook over medium heat until the mixture begins to simmer. Once this happens, remove from heat and allow to steep while you prepare the caramel. Remove the vanilla bean pod after a couple minutes, well before the caramel is ready for the cream.
  3. In a 4 quart saucepan, combine sugar and water. Cook over medium-high heat without stirring until the mixture is deep golden brown. Do not walk away during this process. It may take awhile, but can go from clear to burnt in no time. Remove the pan from the heat and pour in the cream mixture. Return the pan to medium heat, and stir to dissolve the caramel. Once dissolved, insert a candy thermometer and cook, without stirring, until it reaches 246 degrees F on a candy thermometer. Immediately pour caramel into prepared pan and smooth top. Let cool completely – this take a long time. Remove from pan and cut into pieces. Sprinkle with sea salt and wrap in wax paper. Store at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Notes
Recipe adapted from Saveur

 

 

Filed Under: Candy, Caramel, No Bake Tagged With: , , , , , , ,

Marshmallows

February 6, 2013 21 Comments

Marshmallows

I always wanted a KitchenAid stand mixer.  Watching food show after food show and talk shows with countless demonstrations, there was one thing that was a constant in each kitchen: a shiny new stand mixer.  Martha Stewart made it seem effortless to put in all the ingredients and whip up a batch of cookies.  Bread suddenly becomes easy to make when the kneading is done by a machine instead of by hand.  Alton Brown, with his jazzed up, flame painted mixer showed it was far from a unitasker, making many things, including these marshmallows.  And then there are all the attachments.  Ice cream, pasta, ground meat.  My kitchen was incomplete without this piece of equipment.

KitchenAid Stand Mixer

KitchenAid Stand Mixer

So, we bought one when it was a Today’s Special on QVC.  I don’t remember how much we paid, but it was a good deal for the Pro 500 machine that is proudly displayed on the countertop at all times, and it was paid in only six easy payments!  (Sorry, I’m a shopping television junkie!)  It came, the brushed stainless steel gleaming, all of the attachments perfect.  I hate to admit this, but it sat unused for awhile.  A pretty long while.  I wasn’t into baking as much as I am now and it never seemed necessary to use the heavy mixer to do a simple task.

Marshmallow in KitchenAid

But then I was bored of making cookies and muffins and plain old buttercream.  I wanted to make recipes that couldn’t be made without this stand mixer.  I wanted to break it in, to bake like all the famous chefs on all those famous shows.  So bake I did.  Italian meringue and Italian meringue buttercream are my two favorite things to make period.  And I can’t imagine doing it with a hand mixer or – gasp – by hand.  Then there are sticky buns and loaves of glorious homemade bread, unlike anything from even the best bakeries.  Not to mention all of my favorite Momofuku cookies require the stand mixer.  So now, my KitchenAid stand mixer and I are inseparable, together we’ll be whipping up many more recipes, including what I foresee to be countless batches of homemade marshmallows.

Marshmallows

Marshmallows

I’m pretty marshmallow obsessed.  From plain mini ones to Peeps, I can’t get enough of the sweet, fluffy goodness, which is only improved by being melted.  I’ve never made my own marshmallows, though, and knowing how good my favorite marshmallow frosting is, I knew I’d just fall in love with these.  And I was right.

Marshmallows

Marshmallows

Easy to make, they do require a candy thermometer, but you can handle that.  The KitchenAid stand mixer does almost all of the work, whipping a syrupy liquid into thick, sticky marshmallow-y goodness.  A bunch of vanilla gives them amazing flavor.  It’s a messy job getting them from the bowl to the pan, but the sticky residue on your fingers can be used for a quality check ;)   Then you have to have a lot of patience as the marshmallows must sit for at least 4 hours to firm up.  If you try to cut them before then, you will have a huge mess on your hands.  Huge.  Even after sitting overnight, cutting them is a messy job, but so worth it.  The marshmallows have a mild vanilla flavor without being cloyingly sweet or artificial tasting.  Then there is the pillowy texture, firm enough to be able to take a nice bite, but soft enough to melt in your mouth.  Move over store bought marshmallows, there’s a new love in my life.

Marshmallows

Marshmallows

5.0 from 4 reviews

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Marshmallows
Prep time: 
Cook time: 
Total time: 

Serves: Varies
 

Ingredients
  • 3 packages unflavored gelatin
  • 1 cup cold water, divided
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • ¼ cup confectioners’ sugar
  • ¼ cup cornstarch

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, place the gelatin and ½ cup of water.
  2. In a small sauce pan, place remaining ½ cup water, sugar, corn syrup, and salt. Place over medium-high heat, cover, and cook for 3-4 minutes. Uncover and clip a candy thermometer on to the pan. The mixture will look almost like it did before being placed on the heat, this is okay. Continue cooking until the candy thermometer reaches 240 degrees F, about 7-8 minutes. When the mixture reaches 240, remove it from the heat and remove the candy thermometer.
  3. Turn the mixer on low and slowly power the sugar syrup into the gelatin mixture. After all the syrup has been added, turn the mixer to high and beat for 12-15 minutes, until the mixture is voluminous, thick, sticky, and glossy. Add vanilla and beat for one minute to combine.
  4. While the mixture is whipping, combine cornstarch and confectioners’ sugar in a small bowl. Oil a 9 by 13 inch baking pan. Coat completely, bottom and sides, with some of the cornstarch and sugar mixture. Tap any excess back into the bowl. When the marshmallow is ready, quickly pour it into the pan. The faster you do this the better, as the mixture will get stickier. Use an oiled spatula to smooth the marshmallow before coating the top lightly with the cornstarch and sugar.
  5. The marshmallows must sit uncovered for at least 4 hours and up to overnight before being cut or they will be too sticky. After the marshmallows have rested, cut them into roughly 1 inch bite size pieces. Roll the sides in excess cornstarch and sugar. I just used what was left in the pan. Store in an airtight container for up to 3 weeks. I lined zipper bags with wax paper and placed them in there. But they won’t last 3 weeks.

Notes
Recipe adapted from Alton Brown

 

 

Filed Under: Candy, Marshmallows Tagged With: , ,

Dolley Madison Cake and Giveaway!

January 28, 2013 124 Comments

Dolley Madison Cake and Giveaway!

THIS GIVEAWAY IS CLOSED!!!!!

I had the most amazing birthday ever! The Saturday before Mom and I went shopping. We really went to pick up my earrings, but they are still being tinkered with a month later since they had to be converted to clips. However, while perusing the Neiman Marcus Last Call sale, I found an adorable handbag that I had to have. Mom bought it for my birthday. It may be my new favorite.

Birthday Outing

Mom and me before some birthday shopping!

Birthday Flowers

My birthday itself was crazy cold, as was the entire week, so I did a lot of staying home and protecting myself from chilblains as much as possible. The sun shone in the house a tiny bit, always welcome. Dad took the day off so we could all spend it together. I may have had an ulterior motive in that it meant he would go pick up fish and groceries for the week, but shhhhhh . . . he doesn’t have to know that :) After catching up on morning news and eating breakfast, I blogged and opened presents. A gorgeous purple nail polish and all three of the cookbooks from Baked Bakery! You guys should be really excited about those. I can’t wait to break them in. The homemade marshmallow crème to be used in fudge caught my eye immediately. I discount so many fudge recipes because they call for marshmallow crème, but now I don’t have to! During baking, the most beautiful, seriously most beautiful flowers arrived. Bright lilies that smell like summer, roses, daisies, tulips, and flowering kale. I love flowering kale, they are so pretty with the shape of a rose. The fabulous flowers came from Tiffany Florist in Birmingham, Michigan. If you live in the area, the next time you need flowers, call them. You will not be disappointed. I just want to sit and stare at them all day long.

Dolley Madison Cake and Giveaway!

Dolley Madison Cake and Giveaway!

Mom and I baked and watched some more TV, and I read more of Gone Girl. Can’t wait to see what happens – so engrossing. Dinner was broiled swordfish and Cabbage Slaw with Vinegar Dressing, followed by dessert. We rounded out the evening watching ParaNorman. It was seriously the cutest movie ever and the perfect way to end the day. In fact, at the very end I found an eyelash on my finger. I thought about what I wanted to wish for, as I always take a minute to make a wish when the opportunity presents. The day had been so lovely, so amazing that I couldn’t think of anything for which to wish. Don’t get me wrong, there are plenty of things I want, some material, other decidedly not. But there was nothing else to ask for that day, as perfection cannot be improved upon, except maybe for the day to never end.

The dessert I made was Dolley Madison Cake. I made it once before right before I started the blog and couldn’t wait to share it with you. I’m sorry it’s taken so long, because you totally need this cake in your life. It’s an unconventional layer cake, fitting for this unconventional girl’s birthday, and it simpler to make than your average layer cake.

Dolley Madison Cake and Giveaway!

The cake is light, white and fluffy, leavened entirely with egg whites. Cakes leavened with only egg whites are delicate and have a fine crumb, however, the butter and milk in this cake leave it with a bit of density too, a wonderful compromise in texture. It has a mild vanilla flavor that really allows the icing to shine. The cake is covered in a scrumptious caramel icing or glaze. It soaks into and runs all over the cake, infusing every bite with rich, complex caramel flavor. I didn’t want my piece of cake to end, with the cake mixing with the icing, a perfect balance of sweetness between the two. Luckily there’s more in the freezer to celebrate another day.

I want to keep the celebration going, so I have a giveaway! Vanilla is an important ingredient in this cake, as well as most of the baked goods I make. I only use Nielsen Massey vanilla, as they are the gold standard. They were kind enough to provide one 2 ounce bottle of Madagascar Bourbon Pure Vanilla Extract and one vial of 2 Madagascar Bourbon Vanilla Beans for one lucky reader.  Good luck!

Dolley Madison Cake and Giveaway!

Here are the details: To enter to win the vanilla and vanilla beans, answer the question: What is your favorite spice?
To earn additional entries:

Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.

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Dolley Madison Cake and Giveaway!

Important: In order for each of your entries to count, you must leave entirely separate comments. Meaning it is possible for the first six comments to all have been left by one person. If you leave all of this information in one comment, you will only be entered in the giveaway one time.
The giveaway ends Saturday, February 2, 2013 at 11:59 pm EST.

The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen.

Disclaimer: Nielsen Massey provided this giveaway, but all opinions, as always, are my own.

Dolley Madison Cake and Giveaway!

Dolley Madison Cake and Giveaway!

5.0 from 9 reviews

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Dolley Madison Cake and Giveaway!
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Ingredients
Cake
  • 2 sticks unsalted butter, room temperature, plus more for pans
  • 8 large egg whites
  • ¾ teaspoon cream of tartar
  • 2¼ cups granulated sugar
  • ¼ cup lightly packed light brown sugar
  • 1 cup milk (I used almond)
  • 3 cups all-purpose flour
  • ¾ cup cornstarch
  • 3 teaspoons pure vanilla extract
Icing
  • 3 cups light brown sugar
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees F. Butter 2 9-inch round cake pans.
  2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until frothy. Add cream of tartar and beat until stiff peaks form. Set aside.
  3. Cream butter and sugar together until light and fluffy in a large bowl. I did this by hand, but a hand or stand mixer would also work. Stir in the vanilla. Slowly add milk, mixing until combined. In a medium bowl, stir together flour and cornstarch, then add to the sugar mixture. Stir until just combined. Using a rubber spatula, fold in the egg whites in two or three batches until just mixed in. Do this gently to avoid deflating the egg whites. Divide the batter between the pans and bake for 30-35 minutes, until cake springs back and toothpick comes out clean. Let cool completely in pans.
  4. Make the icing. Whisk together sugar, cream, and butter in a medium bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. I use a glass bowl, but some people prefer stainless steel. Use what you feel comfortable with. Cook, stirring frequently, about 20 minutes, until the sugar and butter are dissolved and the mixture is homogeneous. It may be slightly thickened. Remove from the heat, stir in the vanilla, and let cool completely.
  5. Using a serrated knife, cut the cakes in half so you have four cake layers. Put one layer on a plate or cake stand cut side up and spread about ½ cup icing evenly over the layer. Repeat with next 2 layers. Place the final layer on top, cut side down and cover cake with enough frosting so the top of the cake is covered and the sides are nearly covered. Do not use all the frosting or it will all pool around the cake. Save leftovers for serving.
  6. Serve at room temperature with extra caramel icing if desired. May be stored in the refrigerator for 1-2 days, but bring back to room temperature before serving. Maybe be frozen for up to three months, either whole or in pieces, wrapped in plastic and foil and placed in a zipper bag. Thaw at room temperature at least 1 hour; the bigger the portion, the longer it will take to thaw.

Notes
Recipe adapted from The Martha Stewart Show, April 2008

 

Filed Under: Baked Goods, Cake, Caramel, Frosting Tagged With: , , , , ,

Caramel Pretzel Bars

January 16, 2013 45 Comments

Caramel Pretzel Bars

The Super Bowl means two things for me: commercials and half time.  I like football.  I like the players and their stories.  The underdog winning when you least expect it.  Learning the stories behind the game.  Hearing about the people that aren’t always at the forefront of publicity.  Having something to cheer for, along with the rest of the country, even when it seems there isn’t anything to be happy about.  I love watching the pregame shows.  I’m a FOX viewer, welcoming Curt, Terry, Howie, Michael, and Jimmy into my home every week during the season, along with my local pregame team.  They make me laugh and teach me something about a game I’m not all that familiar with.  I haven’t missed an episode of Inside the NFL in years, even as it changed hosts and networks.

Other than touchdowns and field goals, first downs and punts, I don’t know much about the game itself at all.  Off sides, holding, pass interference, it’s like another language.  When I’m watching Inside the NFL, I fast forward through the highlight segments.  The game itself kind of bores me.  But at the end of the day it’s about moments of amazing plays and winners and losers.  That fascinates me.  I’ll be the first to cheer for an amazing play.  A zero – zero tie heading into the fourth quarter?  I’ll be in the kitchen.

Caramel Pretzel Bars

Caramel Pretzel Bars

The Super Bowl is the only game I actually sit on the couch and watch.  And truthfully, I don’t really watch it.  I can’t get enough of the day long pre game coverage.  Musical performances before the game excite me.  Then the game comes on and I pick up my latest read or my phone to catch up on blog work and email.  But everything gets set aside when the commercials begin.  In a world where I fast forward through every commercial, this is the one night when I am riveted by them, occasionally rewinding to catch it again.  If I need to pause for any reason, it’s during the game I catch up.

Halftime is the best.  A performer’s best in less than fifteen minutes.  It couldn’t get better with not only Beyonce, but also a Destiny’s Child reunion this year.  I’ve seen Destiny’s Child in concert twice and know almost all their songs.  This should be a halftime show that I’ll remember forever.

Caramel Pretzel Bars

Caramel Pretzel Bars

Of course, you need a treat while you watch the game.  Sure, there needs to be savory food, but what’s a football game without dessert?  These Caramel Pretzel Bars instantly struck me as Super Bowl worthy.  A thin, yet firm brown sugar shortbread has amazing texture, some of the best I’ve found in shortbread, along with a mild sweetness.  But the topping of caramel, with its complex flavor, accented by honey, and pretzels make these the ultimate treat.  Crunchy, creamy, smooth, sweet, salty – these bars have everything.  I was really impressed by the components separately as well as together.  I have to say the stand out is the caramel.  It’s so rich and smooth, but somehow the honey flavor is really pronounced, a welcome treat.

Whether you’re watching the game, checking out the commercials, or avoiding the hoopla altogether, these bars are a treat for any day.  They’ll leave you yelling touchdown!

Caramel Pretzel Bars

Caramel Pretzel Bars

4.6 from 12 reviews

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Caramel Pretzel Bars
 

Ingredients
Crust
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, room temperature
  • ⅓ cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
Filling
  • 1 ½ sticks unsalted butter, cut into pieces
  • 1 ¼ cups packed light brown sugar
  • ¼ cup honey
  • ¼ cup pure maple syrup (I love Blis)
  • ¼ teaspoon kosher salt
  • 1 cup heavy cream
  • 6 cups small pretzel twists, broken into large pieces (I used Rold Gold)

Instructions
  1. Preheat oven to 350 degrees F. Line a 9 by 13 inch baking pan with parchment, leaving overhang to pull the bars out later.
  2. Make the crust. In a medium bowl, cream together butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the vanilla. Add the flour and salt and mix until the ingredients are combined and the mixture is crumbly. Press into the pan firmly. Bake for 15-18 minutes until light golden brown around the edges.
  3. While the crust is baking and cooling, make the filling. In a large saucepan over medium or medium-high heat, combine butter, brown sugar, honey, maple syrup, and salt. Cook, stirring frequently, until the mixture thickens slightly, about 10 minutes. Add the cream and insert a candy thermometer in the pan. Continue cooking, stirring occasionally, until the candy thermometer reaches 240 degrees F. Once this happens, remove the pan from the heat and stir in the pretzels immediately.
  4. Pour the pretzel-caramel mixture over the prepared crust and spread evenly over the crust. Bake for 12-15 minutes, until the mixture is bubbling. Allow to cool completely in the pan. When cool, use the parchment to remove the bars from the pan. Using a sharp knife, cut into bars. Bars may stored at room temperature in an airtight container for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about 1 hour.

Notes
Recipe adapted from Saveur

 

 

Sweet 2 Eat Baking

Filed Under: Baked Goods, Bars, Candy, Caramel Tagged With: , , , , , , ,
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