Cookie Brownies

Katie devouring a cookie brownie

I absolutely love these. They are one of my top ten favorites-- well, top twenty desserts. I have a lot of favorite desserts and they change order of preference depending on my mood. They are delicious and they are so easy to make. They are a layer of brownies with a layer of cookie on top. The brownies are then cooked and the result is incredible. I craved these for two to three weeks before I gave in and made them.
I usually make them with a boxed brownie mix and cookies from scratch. Any kind of brownie will work and I have used all kinds of drop cookies. I like chocolate chip and peanut butter.  Want something different? Reverse it and use blonde brownies and white choclate chip cookies.

Cookie Brownies

Preheat oven to 350F/176 C/ gas mark 4. Line a 9x13 inches (23 x 33 cm) baking pan with parchment paper or foil. Use enough so that paper/foil goes up the sides of the pan. Lightly grease the paper/foil.

Brownie Layer

Make your favorite brownie (make enough for a 9x13 pan). I like using a fudge brownie mix. If I am using a peanut butter cookie for the cookie layer (without chips), I put chocolate chunks or chips in the brownie batter.

Making brownies

Pour the brownie mixture into the prepared pan.

Layer of brownie

Cookie Layer

Make your favorite cookie dough and drop into the top of the brownie layer.

Cookie layer

Bake for 35- 50 minutes until the middle is set. I like a gooier layer of cookie so I bake it for around 40 minutes. Cool.

Finished cookie brownies

If desired top with peanut butter frosting, chocolate ganache, or melted chocolate chips.

Cookie brownie!

The bottom line: do I really need to ask it? Yes, I will make these again.

Strawberry Cheesecake Ice Cream

Strawberries, beautiful strawberries

This is the real stuff. So good and so rich. It is also really really easy. It is not a cooked ice cream so I use egg substitute when I can't find pasteurized eggs. This is an amazing ice cream. I don't have pictures of the process because my camera battery died. I did not want to delay posting because you need to make this. Trust me.


2 Large Eggs (I used egg substitute 1/2 cup (120 ml))
3/4 Cup (150 g) of Sugar
2 Cups (480 ml) of Whipping Cream
1 Cup (240 ml) of Milk
4 oz (113 g) of Cream Cheese
1 Cup (170 g) of Strawberries, Diced

Place eggs or eggs substitute in a mixing bowl. Mix for several minutes until light and fluffy. Slowly add sugar and beat until it is dissolved. Add the cream and milk and blend until combined. Break off pieces of cream cheese and beat in. Add diced strawberries and mix until combined. Add to a ice cream machine. (Mine overfilled so we ate/drank the mixture just like an incredibly rich smoothie).

The bottom line: will I make this again? Yes. I just need to scale back the sugar and cream next time so my ice cream maker doesn't overfill.

Blueberry Sorbet

Blueberry and strawberry sorbet

It's blueberry season!  I am not as crazy about blueberries as the rest of my family and that it a huge understatement.  I am crazy about blueberry sorbet. It is delicious.  It is fresh and full of flavor. It is more blueberry than blueberries.
I love this time of year. I am busy making all kinds of fruit sorbets. My all time favorite is watermelon sorbet but it is way too early for watermelon. I planted a watermelon plant this year hoping for fresh watermelon for sorbet. Meanwhile it is blueberry season and I believe in making the most of what's in season. This is definitely making the most of the blueberry season.

Blueberry Sorbet
5 Cups (700 g) of Blueberries
1/4 Cup (50 g) of Granulated Sugar
1/4 Cup (60 ml) of Honey
3 Tbsp of Lemon Juice

Combine all of the ingredients in a bowl, cover, and refrigerate overnight.

Blueberries, honey, sugar, and lemon

Puree the mixture.

Pureeing the blueberry mixture

Strain the puree- you will have to use a spatula or spoon to get all of the puree through the strainer.Be patient it takes a while.

Straining

 Process the sorbet according to your ice cream maker's directions.

That's it! The result amazing concentrated blueberry sorbet. The bottom line: will I make this again? Yes- it is incredible.

Blueberry Sour Cream Pie

Blueberry sour cream pie

My husband and daughter love blueberries. I try to like them. I know I should; they are a super food. They may be one of the best food for you and they are absolutely lovely. I love the color. I even grow them. The bushes are currently under netting and we will see who gets to eat the blueberries- the Sokols or the birds. I have my money on the birds. So in the meantime, my family is going through quart after quart of blueberries. Katie can eat a pint at one sitting. It is amazing to watch her eat them. I decided that I was going to make a blueberry pie. Not just any blueberry pie but a sour cream pie. I used to work at a restaurant that sold sour cream fruit pies. I loved them. I was never able to talk them out of the recipe so I have made them up over the years. How can you go wrong with sour cream? Especially when you add a strudel topping.  I double the strudel layer and use the leftovers on french toast the next day. Oh! I normally use light sour cream but for this pie I use the full fat full taste version. I think it makes a difference.

1 9 inch (23 cm) Pie Crust
3 Cups (420 g) of Fresh Blueberries

Sour Cream Layer
1 Cup (200 g) of Granulated Sugar
1/3 Cup (40 g) of Flour
A Couple of Dashes of Salt
2 Large Eggs, Beaten
1/2 Cup (120 g) of Sour Cream

Strudel Layer
1/2 Tsp of Cinnamon
1/4 Cup (55 g) of Brown Sugar
1/4 Cup (30 g) of Flour
2 Tbsp of Butter

Everything is ready- some assembly required

Preheat the oven to 350F/176C/Gas Mark 4. Place the pie crust in the pie pan. Pour blueberries into the pie crust.

Blueberries int he pie crust

Combine the sugar, flour and salt in a bowl. Stir in eggs and sour cream. Pour over blueberries.

Combine cinnamon, sugar, flour and butter together until crumbly. Spread strudel layer on top of the sour cream layer.

Ready for the oven

Bake for 45-65 minutes until golden brown. Cool completely and then refrigerate. Serve cold (it is a lot easier to slice).

The bottom line: will I make this again? Yes, it is wonderful. I will also continue to double the topping for french toast.

Strudel french toast

Creme Brulee French Toast

Creme brulee french toast

My daughter decided to make me breakfast for mother's day. Of course I was delighted and a bit nervous about what my kitchen would look like when she was done.
We discussed and debated what she wanted to make and decided on one of her favorite breakfast dishes. The winner was creme brulee french toast. It is absolutely incredible and the majority of the work is done the night before.
Since we are trying to be healthier we lightened the recipe by using egg substitute and fat free half and half. It is still amazing. If you want the full-fat version use eggs and cream. If you have a bigger crowd- just double the recipe and make in a 9 x 13 (23 x 33 cm) baking dish. I like to use fairly thick slices of French bread or Italian bread for this. I think it holds up better.

1/4 Cup (55 g) of Butter
1/2 Cup (110 g) of Brown Sugar, Packed
1 Tbsp of Maple Syrup
Slices of Bread to Cover Bottom of 9 x 9 in (23 x 23 cm) Baking Dish
3/4 Cup (180 ml) of Egg Substitute or 3 Eggs, Beaten
3/4 Cup (180 ml) of Fat Free Half and Half
1 Tsp of Vanilla
1 Tsp of Orange Flavored Liqueur

Over low heat, melt butter, brown sugar, and maple syrup in a small saucepan. Stir until sugar is dissolved. Pour into a 8 x 8 in (20 x 20 cm) or 9 x 9 in (23 x 23 cm) baking dish.

Place slices of bread on top of caramel mixture.

In a separate bowl combine eggs, half and half, vanilla, and liqueur. Pour cream mixture over bread.

Cover with plastic wrap and refrigerate at least 8 hours or overnight.

When ready to bake, remove from refrigerator and preheat oven to 350F/176C/Gas Mark 4. Bake for 35-45 minutes until puffy and lightly browned.
 

The bottom line: will I make this again? Yes- wonderful and amazing.

Easy Snickers Pie

Slice of snickers Pie

I make two different Snickers pies: one takes a lot of time and effort and the second is an easy no bake pie. I love them both. Now that I am working (you guessed it) the easy no bake pie it is. It is embarrassingly easy. Have 5 to 10 minutes and want to make a pie? This is the pie for you (I am not kidding). Well, it does need to chill overnight.

4 oz (113 g) of Cream Cheese
3/4 Cup (86 g) of Powdered Sugar
1/4 Cup of Creamy Peanut Butter
3 Regular Size 2 oz. (57 g) Snickers Bars, Chopped
8 oz (226 g) of Frozen Whipped Topping, Thawed
1 Graham Cracker or Chocolate Crust

In a large bowl, beat the cream cheese, powdered sugar, and peanut butter until creamy.

Mixing the cream cheese, powder sugar, and peanut butter

Stir in chopped snickers and whipped topping until mixed.

Adding the snickers bars

Pour into prepared crust and refrigerate overnight.

The finished pie

The bottom line: will I make this again. Yes, it is so yummy.

Nutella Pop Tarts

Nutella pop tarts

It was Nutella day on February 5th. Nutella is so awesome that it gets its own day. If you have never had Nutella-- you are missing one of the great culinary joys. Nutella is a chocolate and hazelnut spread. Full of fat and taste. I love it so.
I decided to make Nutella Pop Tarts in honor of this important day. I dearly love Pop Tarts. I always feel guilty eating them and I eat them at a remarkable pace. These I feel less guilty about so they were gone in seconds. You can use your favorite pie crust for the pop tarts (I have one of mine below) or store bought crust. The dough I used was really easy to make and work with.

Nutella Pop Tarts

Pie Crust
1 Large Egg, Beaten
Nutella

Roll out the dough on a lightly floured board.

Ready to roll out the dough

If you have mad rolling skills (I do not), roll the dough into a rectangle. I get close to a rectangle and cut the dough into a rectangle. I love the edge a ravioli cutter gives the dough so I use that to cut the dough. Cut the dough into equal sized rectangles.

I love the edge the ravioli cutter makes

I use a spatula to move the bottom rectangle to a parchment lined cookie sheet. Brush a little of the beaten egg around the side of the rectangle. This helps seal the pop tart and lets you know how far to spread the Nutella. Place a dollop of Nutella in the center of the rectangle and spread evenly to the edge of the beaten egg.

Spreading the Nutella

Carefully place another rectangle of dough on top of the Nutella covered rectangle and seal with a fork- creating a lovely border. Prick the top of the pop tart with a fork (this allows the steam to escape). Repeat until you have used all of the dough.

Ready for the oven

Place the pop tarts in the refrigerator for 30 minutes and preheat your oven to 350F/176C/Gas Mark 4. Bake for 20-25 minutes until they are golden brown. Cool (ha! like that is going to happen in my house -- but be careful the filling is HOT).

Pie Crust

1 1/8 Cups (140 g) of Unbleached Flour
1/2 Tsp of Salt
1 Tsp of Sugar
1/2 Cup (113 g) of Butter, Cut into Tbsp Pieces (8 Pieces)
3-4 Tbsp of Ice Cold Water

Place the flour, salt, sugar, and butter into a food processor.

Pulse until the mixture looks like cornmeal (this does not take long).

Transfer to a bowl and add 3 tablespoons of water. Using a wooden spoon mix until a soft ball forms- you may need to add more water and you may need to use your hands.

Transfer the ball to a piece of plastic wrap, flatten into a disc, wrap tightly, and place in the refrigerator for at least an hour.

The bottom line: will I make this again? Do you even have to ask? I love these. They are so much better than store bought. The better question is did I share any of them.

Praline and Cream Cheese Filled King Cake

The "king cake" gets its name from the three kings in the bible who traveled to visit baby Jesus. King cakes are traditionally eaten between the Ephinany (the feast day celebrating the visit of the three wise to baby Jesus which symbolizes the presentation of Jesus to the wider world) through Mardi Gras (Fat Tuesday- the day before Ask Wednesday and the beginning of lent).
Each king cake usually has a small plastic baby, nut, or bean symbolizing baby Jesus. Depending on where you live, the person who gets the piece of cake with the "baby" has to have the next party, supply the next cake, is declared king or queen for a day, is going to have a baby, or has to prepare tamales for the Candlemass feast. The cake is decorated in traditional Mardi Gras colors: green (faith), gold (power), and purple (justice).

My favorite king cakes are the filled cakes. When I lived in New Orleans, I never thought to make a king cake because it was so easy to buy one. Like everyone else in New Orleans, I had my favorite bakery and I ate lots of king cake. Now I have two options for king cake, I can have one shipped or make my own. I decided to make my own that way I can fill my king cake with cream cheese and pralines. Yum! These cakes are not difficult at all to make. The dough is so easy to work with. I would like to tell you that these take no time at all. That would be a lie. It took me most of a day to make this cake. While a lot of that time was the cake rising, you should plan on four plus hours from start to finish.


King Cake
2 1/4 Tsp (One Packet) of Yeast
1/2 Cup (120 ml) of Milk
6 Tbsp of Butter, Softened
2 Tbsp of Sugar
1/4 Tsp of Salt
1 Egg, at Room Temperature
1/2 Tsp of Cinnamon
1/2 Tsp of Ground Nutmeg
2 1/2- 3 Cups (300g to 360g) of Flour

In a small saucepan heat the milk to 100-110F/38-43C. Pour the milk into your mixing bowl and add the yeast and the sugar. Let the yeast mixture sit for 10 minutes or until foamy. (If the yeast does not react throw out the yeast mixture and start again).

In a small bowl, beat the egg and add to the yeast mixture. In another small bowl combine the flour, spices, and salt. Add the butter to the egg/milk mixture, turn on the mixer and gradually add the dry ingredients. I add 2 1/2 cups (300 g) of flour and once it is combined, I switch to a dough hook and mix the dough until a soft ball forms. Up to 1/2 cup (60 g) of flour may need to be added (a small amount at a time) for the soft ball to form.

The dough has formed a soft ball and is ready to knead

Knead the dough on a lightly floured surface until the dough is soft and smooth. This process will not take long. It takes me less than a minute.

Kneaded dough ready to rise

Place the dough in a lightly oiled bowl and roll the dough in the bowl so the dough ball is covered in oil. Cover the bowl with plastic wrap, place in a warm area (free of drafts), and allow the dough to rise for about an hour or until the dough had doubled in size. Sometime this can take up to an hour and a half.

While the dough is rising, make the fillings and sugar (see recipes below).

Once the dough is ready, punch the dough. Place on a lightly floured surface. I like to use parchment paper so then I can transfer the dough on the parchment paper to a cooking sheet without messing up the dough. Roll the dough out into a rectangle. Place gobs of the cream cheese and praline mixture on one half of the rectangle (do not use all of the fillings). Keep the filling away from the edges of the cake otherwise you will have filling oozing out while it bakes.

Rolled out dough with gobs of filling

Fold the rectangle in half and crimp the edges.

Folded dough

Place more gobs of the fillings on half of the rectangle and fold and crimp the edges.

Folded dough with gobs of filling

(I prefer gobs to thinly spreading the fillings over the entire surface because I like pockets of filling in the cake not a thin layer throughout).

Folded dough ready to form into an oval

Shape the rectangle into a round or oval shape. Place a greased coffee can in the center of the king cake.

Rising king cake

Cover with plastic wrap, place in a warm spot and allow to rise for 45 minutes.

Ready for the oven

Preheat your oven to 375F/190C/Gas Mark 5. Remove the coffee cans and bake for 15-20 minutes or until slightly brown. Place plastic baby or almond in the cake by placing a small split in the bottom of the cake and inserting the plastic baby or almond.

Iced king cake

Make the icing. Ice the cake and while the icing is still wet, pour the sugar on top.

Cream Cheese Filling
8 oz (227 g) of Cream Cheese
1/4 Cup (50 g) Sugar
1 Tsp of Vanilla

Combine cream cheese, sugar, and vanilla and beat until creamy.

Praline Filling

1 Cup (128 g) of Pecans
1/4 Cup (56 g) of Butter, Melted
1/2 Cup (120 g) of Packed Brown Sugar
1/2 Tsp of Cinnamon
1/4 Tsp of Nutmeg

Mix all of the ingredients together.

Mmmmmm praline filling

Icing

1 Tablespoon of Butter, Melted
2 Cups (230 g) of Powdered Sugar
2-4 Tablespoons of Half and Half or Cream
1/2 Tsp of Flavoring, Optional




Sugar


Sugar
1-2 Drops of Food Coloring

Place the sugar in a plastic bag and add one drop of food coloring and rub the sugar and the food coloring together. Add one drop of food coloring at a time until desired color is reached.

Gold sugar

The bottom line: will I make this again. Yes, I have one more to make this season and then I am done until next year. These are time intensive cakes with lots of steps. Of course, if I was happy with a regular king cake it wouldn't take so much time. Are they worth the time, yes. Having made two, am I glad I only have one more to make? Yes, yes I am.

Oh My Darling Clementine Sorbet

Clementine sorbet in a clementine

The reason I started this blog was to document the recipes for the dishes that I wanted to make again. My earlier method was a scrap of paper with a list of ingredients - no measurements and no directions. Often, I would throw together a meal, we would love it, and I was unable to recreate it. I also wanted my daughter, Katie, to be able to make these dishes when she has her own home.
I ask a lot of "what ifs" as I cook. The answer is usually why not try it. Cooking and life is more exciting if you take risks. You should do things that scare you (well not like dangerous things) but things that make you grow as a person and as a cook. This blog records the "why nots" that work.
When I made this sorbet, I decided to try making a simple syrup with juice and sugar. I didn't use any water to make my simple syrup. [Gasp!] My hope was I would have a concentrated orange flavor. The result was the best orange, well, clementine sorbet ever. [Editor's note that last sentence should be read in the voice of David Tennant as Dr. Who].

Clementine Sorbet

Juice of 16 Clementines (2 3/4 cups/660 ml), Divided
1/2 Cup (100 g) of Granulated Sugar

Combine 3/4 cup (180 ml) of orange juice in a small saucepan with the sugar. Heat over low heat until the sugar is dissolved.

Heating the juice and sugar

Chill syrup and orange juice.

Chilled and ready for the ice cream maker

Once chilled, pour into ice cream maker and follow the manufactures' instructions.

Homemade sorbet

For a special twist, carefully hollow out a clementine and use it for your sorbet dish. Trust me, it's awesome.

Perfect sorbet bowls

The bottom line: will I make this again? Oh, yes. Every time I make orangecello, I will be juicing the zested oranges to make sorbet. Intense orange flavor and best orange sorbet ever.