The Glorious Pecan Toffee Squares
I fell in love with these little fellas when I found out how nicely they freeze. I made, like, 16,003 batches and hid them in our chest freezer downstairs. Spring is always an insane carnival of birthdays and baby showers around here, and finally: I was prepared! They’re delicious hot off the cookie sheet, and also delicious gently thawed and hurled onto a fancy plate in the car while I’m working the steering wheel with my knee. (Editor’s note: don’t try that–the steering thing. Definitely try the Glorious Pecan Toffee Squares.)
Glorious Pecan Toffee Squares
Ingredients
- Crust:
- 16 tablespoons (2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Filling:
- 16 tablespoons (2 sticks) unsalted butter
- 1½ cups light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons heavy whipping cream
- 1 pound pecan halves
- Topping:
- 2 cups chocolate chips, semisweet or bittersweet
Instructions
- For the crust:
- Preheat the oven to 350° and set rack to the middle of the oven. Line 9″ x 13″ pan with parchment paper and set aside.
- Cream the butter and sugar together in a large mixing bowl for 3 minutes, scraping the bowl down as needed. Add the egg and vanilla. Lastly, add the flour, baking powder and salt and mix until well blended.
- Press evenly into the parchment lined baking pan. The dough is very sticky. Use a spoon to help guide the dough while holding the parchment paper from the other side of the pan or flour the palm of your hand before pressing the dough into the pan. Bake at 350° for 24 minutes, rotating the pan front to back halfway through.
- For the filling:
- While the crust is baking, prepare the filling. Bring the butter, brown sugar and corn syrup to a boil in a medium size saucepan over medium heat. Boil for 30 seconds. Remove from the heat and add the cream, stirring to combine. Lastly, add the pecan halves and stir well.
- Pour over the baked crust, evenly spreading the nuts and the caramel sauce. Return the pan to the 350° oven and bake for 18 minutes, rotating the pan front to back halfway through.
- Remove the squares from the oven and turn the oven off. Sprinkle the chocolate chips over the top and place the pan back in the oven for 3 minutes.
- Place the pan on a cooling rack and gently swirl the chocolate over the squares. Immediately place both the cooling rack and the pan into the refrigerator and cool for 1¾ hours. Score the top of the bars with a sharp thin knife and return to the refrigerator to cool completely. This is done so that the chocolate does not break apart once it is completely chilled.
- Lift the parchment paper and transfer to a cutting board. Cut The Ultimate Pecan Toffee Squares into bars using a sharp thin knife, rotating the cutting board so that the square you are cutting is in front of you. Transfer to a serving plate.
- Sneaky inside tips:
- The parchment paper makes it much easier to cut the squares evenly. However, using a 9” x 13” ungreased and unlined pan will also work, but it is much harder to remove the squares this way.
- I prefer bittersweet chocolate chips on top of my squares, but semisweet will work just as well. For that matter, milk could also be fabulous if that is your favorite chocolate.
- When cutting Pecan Toffee Squares, cut one square at a time. I have tried cutting horizontally across all of the bars at once and have found that the top and bottom separate this way.
Culinary Credit Goes To: DessertRequired.com
Gnocchi Mac & Cheese
Once I actually learned HOW to pronounce Gnocchi, I’ve been in love with it ever since. (By the way: it’s “nee-yokiee”) Combine that humble potato pillow with cheese and I might just have a pleasure-based aneurysm.
Gnocchi mac & cheese
Ingredients:
1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional (I chopped fresh basil and added it in to my cheese sauce)
Procedures:
Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.
Culinary Credit goes to: The Cutting Edge Of Ordinary
Homeade Frozen Pizza
This is the perfect link between yearning for takeout and not actually wanting to leave the house.
Homemade Frozen Pizza
Yield: 3 (9-inch) pizzas
Total Time: 24 hours
Ingredients:
For Crust: 2 1/4 cups bread flour 3/4 teaspoon salt 1/2 teaspoon instant yeast 2 tablespoons olive oil 1 teaspoon whole fennel seed 1/2 teaspoon dried thyme 7/8 cup (7 ounces) cold water Cornmeal, for dusting
Directions:
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. Add the oil and the cold water and stir on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to floured work surface. Lightly oil a baking dish or platter. Cut the dough into 3 equal pieces, and gently shape each piece into a ball. Arrange the dough balls on the prepared dish. Cover with plastic wrap and refrigerate overnight. At this point the dough balls can also be frozen; simply wrap each ball individually in plastic wrap and place inside a zippered freezer bag. Transfer to the refrigerator the day before you plan on baking them.
Remove dough from refrigerator and let rise at room temperature for 2 hours.
At least 45 minutes before making the pizza, place a baking stone either on a rack in the lower third of the oven. Preheat the oven to 500 degrees F, allowing the baking stone to heat for at least 30 minutes.
On a lightly floured work surface, gently press and stretch the dough into disks about 9 inches in diameter. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Lay the stretched dough on the peel or pan, making sure there is enough semolina flour or cornmeal so it doesn’t stick. Gently slide the crust on to the hot stone (or bake directly on a sheet pan). Bake until crust just starts to puff, about 3 minutes. Remove from the oven and cool completely. Repeat with remaining dough balls.
Once crusts are cooled, arrange them on a baking sheet that has been lightly dusted with cornmeal. Top with desired toppings. Place pizzas in the freezer, uncovered, until completely frozen, 4-6 hours, then wrap in a double layer of plastic wrap and place inside a large zip-top freezer bag, removing as much air as possible. I also found that using a 9-inch cake round covered in foil worked well as a sturdy base for the pizza.
To bake, preheat oven to 425ºF. Transfer frozen pizza to a pizza pan or baking sheet. Bake for 10 to 12 minutes or until crust is golden and cheese is bubbly and starts to brown.
Culinary credit goes to Love & Olive Oil
Free Gluten-Free Cookbook
Cooking for the twins has become a little easier over the years since we went gluten-free 6 years ago–and if you’re just getting started, this is a wonderful resource.
Download a free copy of The Ultimate Gluten-Free Cookbook Collection.
Please note that the price is currently $0.00, but that could change at any time. Be sure to check the price before checking out to verify that it is still free.
This ebook is specifically for Kindles, but you can go here
Thanks, Money Saving Mom!
Chocolate Malt Cake
Seriously, I’m starving tonight and I can’t make this ’til tomorrow. Join me, won’t you? This is my girlie Janelle’s favoritest cake in all the world. Three of us almost got in a fistfight at her last brunch over who got the last piece.
Chocolate Malt Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 1 cup chocolate fudge topping
- 6 cups vanilla ice cream, slightly softened
- 2 cups malted milk ball candies, coarsely chopped
- 1 cup whipping (heavy) cream
- 1/4 cup chocolate fudge topping
- *Additional malted milk ball candies, if desired–and I DO
Directions:
1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9×3 or 10×2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Janelle gives culinary credit for this cake to Betty Crocker.com
Everything From Pork Chops To Cupcakes–10 Free Cookbooks!
Need some culinary inspiration? While the kitchen for me is simply the place “where that cold box is,” The Todd really is a magnificent cook. He’s getting a little jaded, though, so I was picking through some free cookbook offers to give him something new to try. Why don’t you take a look and see what tickles your tastebuds? They’re all free, of course.
American Family has a couple of good options, a free Brownie cookbook by clicking here, and a free Cupcake cookbook by clicking here.
Cheap meals can be some the hardest to make interesting–click here for a free copy of “Low-Cost Healthy Dinners.”
OOO! How fun to try a new wine and food pairing. Click here for a new recipe book from the nice people at “Food & Wine”
“16 Amish Country Recipes” from Mr. Food. That’s different…click here to take a look.
Is your waistline uncomfortably aware that we’re getting close to summer? Here’s the “Lighten Up!” cookbook from Mr. Food–click here.
Mercola released an eCookbook that teaches you recipes that are right for your specific body type–click here to order.
“25 Ways To Cook Pork Chops”–now that’s ambitious, eh? Click here for the Recipe Lion book.
Don’t fight your filthy love of the Cracker Barrel biscuits any more–click here for the “Top Secret Copycat Restaurant Recipes.”
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Gluten-Free Discounts, Coupons & Recipes
Gluten-Free Coupons: $1.50/1 Polly-O Ricotta Cheese, $1/1 Alexia Sweet Potato product, $0.75/1 Lundberg Family Farms Risotto, $0.50/1 Immaculate Baking GF Cookie Dough product, $1/2 San-J GF Asian Salad Dressings, $1/2 Post Kids’ Cereals, $1.50/1 Wholly product, $0.50/1 Cool Whip product (should make for free Cool Whip at various stores, if doubled), $0.55/1 So Delicious product, and $0.75/1 Egg Beaters Florentine. For a full list of available coupons, go here.
Glutino Pretzels $3.22/Bag Shipped: Amazon has Glutino Gluten Free Pretzel Sticks, 8-Ounce Bags (Pack of 12) for just $38.66 with Subscribe & Save (down from $64.80), which makes these approximately $3.22 bag! Shipping is free, as usual, with Subscribe & Save.
P. F. Chang’s 15% Discount: Today, in honor of Tax Day, P. F. Chang’s is offering a 15% discount on all online orders (must pick up on 4/17). P. F. Chang’s gluten-free menu is here. Thanks, Gluten Free Birmingham!
58% Off Living Without eBooks: This week’s deal from Gluten-Free Saver is $15 for 4 eBooks by Living Without (a $36 value): The books include Gluten-Free Soups, Gluten-Free One-Pot Meals, Kid-Friendly and Gluten-Free Recipes, and Gluten-Free Desserts.
Free Kindle Books: Today, you can download Delicious and Nutritious Gluten-Free Lunch Recipes for free. It is priced at $0.00 today on Amazon. The Everything Grow Your Own Vegetable Book is also still free today. Remember, you do not need to have a Kindle to download these freebies.
Thanks, Janelle at Gluten Freely Frugal!
Two-Bite Breakfast: Bacon & Egg Cups
I’m getting big into muffin-tin and mason jar cooking because it’s just weird enough for the twins to dig cooking with me, and they’re containable. (Editor’s note: if you have boys cooking with you, you know exactly what I mean.) Here’s a nice little breakfast that took us less than 15 minutes to throw together.
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6 slices of bread
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6 slices of bacon
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6 eggs
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1/2 cup of shredded cheese
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salt & pepper
1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)
3. Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.
7. Remove from oven when done and pop out using a spoon, serve warm.
Thanks and culinary credit goes to Stacey Snacks
Cinnamon Toast Crunch Cupcakes
I was actually shocked to get a plaintive email from Karen yesterday, asking why we’ve not posted any recipes lately. Since the only think I understand about the kitchen is that’s where we keep the wine, I didn’t really think you came to me for culinary inspiration. Then I remembered that The Todd is actually on fire right now with some new recipes. So, here you go.
Cinnamon Toast Crunch Cupcakes
My MacLeanie informed me that this was “the best of breakfast without all that omlet crap.” So, there’s Ringing Endorsement #1
Ingredients:
Directions
Breakfast Sausage Mini Pies
I’ve been trying to think of some handy breakfast-y things to bring to work for The Todd. When you start work at 5am, there’s not a lot of time for a leisurely breakfast. I loved the idea of the Breakfast Sausage Mini Pies–they’re easy to assemble and travel very well. It took me about 15 minutes to throw the stuff together and bake it–hard to beat that!- 3/4 lb ground pork breakfast sausage–try to get the lowest possible fat content–the fatty stuff really gums up the little pie shape. If so inclined, try the recipe with 1 cup cooked, crumbled bacon: even better!
- 1 cup sliced fresh mushrooms, cooked
- 1 medium onion, chopped (1/2 cup)
- 1/2 teaspoon salt
- 3 tablespoons chopped fresh sage
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup Original Bisquick mix
- 1/2 cup milk
- 2 eggs
- 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- 2 In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
- 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
- 4 Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
From the “Impossibly Easy” cooking series from Betty Crocker
Free Brownie Recipe Book
Fufill your filthy love of brownies with a new recipe book from American Family Sweepstakes.
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Mary Helen’s Magnificent Mustard Sauce
As hardcore Scots, we celebrate St. Patrick’s Day with a certain level of ferocity. Our friend Ian from the Salt Lake Scots Pipe Band marches down the street and gives a concert for the neighborhood. My brother-in-law Bill reads from the Irish poets with his beautiful, sonorous voice. Our neighbors Mickey and Sharee Gallivan bring over an aged whiskey that would melt your internal organs clear out of your body. And then–the Corned Beef and Cabbage with Mary Helen’s Magnificent Mustard Sauce. This is from my mother–the coolest woman in North America–and it’s amazing. Sharp, tangy, delicious. Seriously, you could use it as a beverage. Try it out, you’ll be hooked. A little gift from my family to yours.
Mary Helen’s Magnificent Mustard Sauce
2 tbsp sugar
2 tbsp plain yellow mustard (NOT the fancy stuff)
1/2 tsp salt
2 eggs
6 tbsp white vinegar
4 tbsp water
Low heat, stir till thickened. Next time you see me I expect a hug, but don’t make it weird.
What about the corned beef?
I’ve heard questions from some of you about the corned beef–apparently a little intimidated. Trust me, if a cooking feeb like ME can do it, so can you. There’s a little packet of spices attached and clear instructions. You either boil or bake, it’s up to you. The corned beef comes usually in two ways–flats or points. Flats are a little more expensive, points a little more fatty, so it’s up to you. Throw in carrots, cabbage, potatoes, parsnips, and you’ve got a feast.
Plus!
You’ll have leftovers, so tomorrow I’m giving you my mother’s secret recipe for Colcannon. Oh, you gonna love me!
This is The Todd in his MacLean of Duart kilt, and my brother-in-law Bill in his…well…I think Bill just really likes wearing a skirt.
Asian-Inspired Crockpot Beef Ribs
Beef ribs? Asian? Not usually the combination you expect, but I love beef ribs and this combo is killer–tender and not fatty.
Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons ginger , minced
- 1 tablespoon garlic , crushed
- ¼ cup hoisin sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
- 2 tablespoons sesame oil
- 2 tablespoons instant minced onion
- 1 tablespoon oyster sauce
- 2 tablespoons sake
- 1 tablespoon five-spice powder
- ¼ teaspoon cayenne pepper
- 4 lbs beef back ribs or 4 lbs short rib of beef
Directions:
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Mix all ingredients except for ribs in crock pot.
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Add the ribs one at a time, coating them with sauce and stacking them as you go.
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Cover and cook on LOW for 8 hours.
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Remove ribs and pour sauce into a separate container.
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Allow fat to separate and skim off of top (there will be quite a bit).
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Return sauce to meat, and serve.
Read more here from Food.com
Baked Banana French Toast
Got this absolutely exquisite dish from the beloved Bakerella girls. If you haven’t had their cupcakes, you must put aside any other ambition and make it your life’s work to consume one.
Baked Banana French Toast Cups
1 small loaf french bread
4 eggs
3/4 cup heavy cream
1/2 cup milk
1/4 cup sugar
1 tablespoon cinnamon
1 teaspoon vanilla
1 large banana
6 tablespoons light brown sugar
1 tablespoon butter
Powdered sugar
Maple syrup
- Coat six 4 oz. ramekins with non-stick spray.
- Cut french bread into 18 slices. Cut them about 1/2 – 3/4 inch thick. Make sure three will fit in each dish easily.
- In a large bowl, whisk together eggs, cream, milk, sugar, cinnamon and vanilla until blended.
- Place sliced bread in bowl to coat.
- Place three slices of bread into each dish.
- Cut banana into 12 or more slices. Coat slices with mixture and then dip coated bananas in 2 tablespoons brown sugar and stuff in between bread.
- Transfer dishes to a baking sheet. Cover and chill in the refrigerator for at least an hour or overnight.
- When you are ready to bake, mix together remaining 4 tablespoons brown sugar and 1 tablespoon butter and sprinkle over bread.
- Bake in a preheated 350 degree oven for 30-35 minutes.
- Enjoy warm with powdered sugar and maple syrup.
- Makes six.
Easy Maple-Pecan Cinnamon Rolls
Since my wonderful sister-in-law Jennifer is visiting from the East Coast with her adorable daughters Stephanie and Beth, I wanted to come up with something yummy for breakfast to prove I wan’t completely feeble in the kitchen. (Editor’s note: okay–you and I know I’m feeble in the kitchen, but let’s not tell them, shall we?)
Maple Pecan Cinnamon Rolls –Makes 8
Ingredients
FOR THE FILLING
3/4 cup (191 grams) brown sugar, packed
1/4 cup (50 grams) sugar
3/4 cup chopped pecans
2 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon (14 grams) unsalted butter, melted
FOR THE DOUGH
3 cups (381 grams) all-purpose flour
3 tablespoons (38 grams) sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (250 ml) buttermilk
6 tablespoons (85 grams) unsalted butter, melted
1/3 cup (83 ml) maple syrup
FOR THE ICING
2 tablespoons (28 grams) unsalted butter, softened
3 tablespoons (45 ml) maple syrup
1 to 2 teaspoons (5 to 10 ml) milk
1 cup (125 grams) confectioners’ sugar
To make the filling: Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.
To make the dough: Preheat the oven to 425 degrees (220 C). Brush a 9-inch cake pan with 1 tablespoon of the melted butter.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in a lightly floured bowl, cover, and chill for 20 minutes.
Once chilled, flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough.
Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 23minutes, until golden brown.
To make the icing: In a medium bowl, cream the butter and add the sugar. Mix until the sugar and butter start to come together a bit. Add the syrup and whisk well, until the mixture is smooth. If it is too thick, add a teaspoon or so of milk to loosen it up.
Allow the cinnamon rolls to cool in the pan for about 5 minutes. Pour the icing over the rolls. Serve warm.
These will keep in an airtight container for about 3 days.
Thank you, Bakingdom.com!
The Ultimate Scalloped Potatoes
So cold today here in my corner of the world that I wanted to knit little sweaters for the icicles. Craving something home-y and thumbed through the Fannie Farmer Cookbook for this little gem–the Ultimate Scalloped Potatoes. (Editor’s note: I renamed them “Ultimate” because of one ingredient change. You’ll agree with me.)
Ingredients:
Directions:
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Preheat oven to 350 degrees F (180 C).
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Butter a 1 1/2 quart casserole.
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Cover the bottom of the casserole with a single layer of potatoes, then a thin layer of Brie.
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Sprinkle generously with salt, pepper, flour and a few dots of butter.
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Repeat until all of the potato slices are used.
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Pour milk over the potato slices until the top is almost covered.
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Dot with the remaining butter
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Bake for 1 hour or until the potatoes are soft.
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The Brie on the top layer will crisp nicely along with the potato slices–looks very pretty.
Read more: http://www.food.com/recipe/fannie-farmers-scalloped-potatoes-15038#ixzz1mxxLNGTI
Coconut Cloud Cake–Glorious…Utterly…
Attempted dessert tonight in honor of Valentine’s Day. (Editor’s note: you’ll be pleased to hear that nothing exploded and I have only one small burn on my left arm. See how I sacrifice for you? Okay, it really wasn’t for you. I was attempting to get The Todd back for laughing when my sister called me “kitchen-challenged.”)
Coconut Cloud Cake
Ingredients
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For the Cake
- 1 cup sifted cake flour
- 1 1/2 cups superfine sugar
- 14 large egg whites (1 3/4 cups), room temperature
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
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For the Seven-Minute Frosting
- 3 large egg whites
- 1 1/4 cups sugar
- 5 tablespoons cold water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
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For the Topping
- 3 to 4 cups flaked coconut
Directions
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
- Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
- Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Recipe courtesy of Martha Stewart.com
Girl Scout Cookie Recipes–Free Cookbook!
I’m not sure I’m prepared to handle the power of knowing how to make my own Samoas, but if you are, click here to download the new “All-Free Copycat Recipes: Girl Scout Cookies” cookbook. Mind you, this does not excuse you from purchasing several boxes when that sweet little Girl Scout shows up on your doorstep.
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Valentine’s Heart-Shaped Pie Pops
Oh, don’t act all shocked–we both know that the kitchen for me is where “that cold box is.” I do bestir myself for baking on occasion, because my only real culinary skill is a rather magnificent pie crust. Since I’m making Valentine’s Day Pie Pops, I thought you might want to try them, too…
First, the crust…
Perfect Pie Crust Recipe
- Prep time: 1 hour, 15 minutes
One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.
Ingredients
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
Method
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
2 Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Ingredients
- 4 cups pitted tart red cherries
- 1 cup white sugar
- 1/4 cup cornstarch
Directions
- Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
My pictures for the actual assembly of said Pop Pies decided to not to transfer, so here’s a picture of the finished product again…Assembly
- Using a heart-shaped cookie cutter, cut out two crusts per pop. Lay one shape flat, then gently press the pop stick on at the base.
- Add 1 tbsp of cherry filling–if you use too much it leaks out and looks like your Pie Pop is bleeding.
- Lay the top heart shape over the filling
- With a fork, gently press the edges together.
- Bake the pops for approximately 20 minutes–I baked four pops per cookie sheet.
- LET COOL for a good hour before removing from the pan or rack.
- Decorate as you like–I tied pink bows on the sticks.
Free Valentine’s Day Dessert Recipe Book
Click Mr. Box above to download a free Valentine’s Day cookbook–22 different dessert recipes to spice up the holiday.
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Free Food & Wine Daily Subscription
I love “Food & Wine” magazine, but I’m all for a free option. Click here to download a big pile of healthy food and wine recipes, and you’ll be subscribed to free daily updates with recipes, coupons and special offers.
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Free Weight Loss & Fitness Support
It’s mid-January, which means no matter how hard we’ve all been working on our fitness goals, it’s easy to get discouraged. And after the financial drain of the Holidays, the last thing you may feel like investing in is yourself. All the more reason that you must, my friend! (Editor’s note: trust me, I’m giving myself the same lecture.) At least get started with some free and/or cheap options to give yourself the tools to succeed.
Exercise & Fitness:
Get a free week’s pass to 24 Hour Fitness–I love this one because with my schedule, 3am might be my only chance to work out! Click here toprint your pass and find your closest location.
Curves has always been one of my favorite fitness options. Just girls, incredibly supportive atmosphere, and you can print out a guest pass here that’ll only cost $10.00 to try them out.
Are you a “stay at home and do it on my own” sort? The Biggest Loser has an amazing “Home Coach” program that you can try out for 2 weeks for a mere $1.95. Click here to learn more.
Healthy Meal Plans & Recipes:
Sometimes just trying something new makes a diet bearable. Click above to download Fave Diets–find some cheap new options–in both calories and cost.
Back to new and tasty–more low-calorie recipes from Mr. Food by clicking above.
Another free cookbook from Fave Diets–still low cal, but very quick to make. Click above to download.
My girlfriend Patti subsisted almost entirely on Crystal Light during her diet. Click the box above to order your own for free.
Remedy Life is one of the best companies for excellent freebies and a free magazine full of health and wellness inspiration. Click the box above to sign up.
Women Freebies is as simple as it sounds–free high-quality samples from name brands you like. I included them because so far this month, I’ve received weight loss supplements, vitamins, an exercise band and some low-cal drinks. Not bad, eh? Click the box above to sign up.
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Holiday Diabetic Cookbook
I know it can be infuritating to watch everyone else chow down on forbidden foods–but when you’re managing diabetes, there’s still options f0r yumminess. Click here to order the new Diabetic Holiday Cookbook & Recipe Guide. It’s free, and you’ll be pleasantly surprised at what you can eat, rather than what you can’t.
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Two Free Christmas Cookbooks
Trying desperately to think of something more interesting than the insipid olive and celery tray you bring to the party every year? (Editor’s note: yes, that is autobiographical.) Here’s 2 new cookbooks just full of ideas that will make you look like Martha Stewart in no time.
Be sure to try the no-bake raspberry cheesecake! Click here to download.
This one’s GREAT for new cooks–lots of excellent recipes with careful step-by-step instructions. Click here to download.
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David Archuleta Live & Unplugged
David Archuleta–from American Idol–visited us for a small concert Tuesday. He is as sweet, humble and charming as he seems, but the voice! Oh! The voice!
1. “Something ‘Bout Love” his new single
2. “A Thousand Miles” cover of the Vanessa Carlton single–it was so beautiful–tears in my eyes!
3. “Elevator” the new single from David
4. David talks about NOT being a Hollywood bimbo and sings a gorgeous live version of “Crush.”
Today’s Free Offer
Daily Worth--I'm a big believer in women taking charge of their own financial destiny. Here's free tips, ideas and education delivered daily to your inbox.
Food On The Table
So, get this--Food on the Table is a FREE service that'll help you put together your weekly menu plan, post the needed recipes, create a shopping list and THEN scour the 'Net for coupons to download for your shopping list. I'm getting misty...sniff..
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Ready To Coupon?
"Extreme Couponing" on TLC has done one thing for all us would-be frugalistas--while no one I know wants to be quite that crazed, couponing is looking more attractive, am I right? Here's your coupon options in a tidy, almost shamefully easy format:
Cellfire loads coupons directly to your card. Scan that bad boy at checkout--no clipping!
Coupons.com, hands-down my favorite for ease of navigation and big fat coupons. You'll need to download a toolbar to print. Do not fear the toolbar, it will bring you many goodies.
Coupon Deals Daily.com offers 50-90% off items locally available. Worth checking often, since nothing lasts for long.
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Do you have estrogen? Then you will love Woman Freebies.com. They send free girly samplys and piles of high-value coupons. No catch!
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