Wednesday, August 30, 2017

Dorie's caramelized rice krispy topped bars

Shortbread-like bars are topped with a layer of chocolate and then with crunchy caramelized rice krispies! You might want to double the batch of rice krispies just to snack on!
This is one of those desserts where I say to myself, "Now why didn't I think of that?" I'm already a huge caramel fan, so when I saw this caramelized rice krispy topping from Dorie Greenspan, I was ready to smack my own head for not thinking of this idea on my own. Caramelized rice krispies is such a genius idea and needs to be its own snack and mixed in with everything.

Like yogurt. Ice cream. Brownies. And the list goes on.

But back to these bars.
The bars Dorie chose for these are shortbread-like. If that's not your thing, then feel free to try another base. I'm sure a solid sugar cookie in bar form would be perfectly suitable for the topping. My one complaint is that I should have doubled the rice krispy topping because I wanted to eat it as a snack. They also tended to fall off the bars, so that got a bit annoying.
But, Dorie has another winner here with these great bars. Again, feel free to use whatever bar base you want, but make sure you double that topping!

Dorie's caramelized rice krispy topped bars
Caramelized rice krispies
  • 3 and 1/2 ounces (99 grams) semi-sweet or bittersweet chocolate, finely chopped
  • 1/4 cup (500 grams) granulated sugar
  • 1 and 1/2 Tablespoons water
  • 1 cup (27 grams) rice krispies
  • 1 stick (8 Tablespoons) unsalted butter, room temperature
  • 1/4 cup (50 grams) light brown sugar, packed
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (102 grams) all-purpose flour
Make the caramelized rice krispies: Line a standard baking sheet with parchment paper or a silicone mat and set aside.

In a small saucepan, preferably one with a stainless bottom, combine the sugar and water. Put the saucepan on the stove and turn the stove to medium-high temperature. Do not touch the mixture, but feel free to swirl the pan around as needed. Once the mixture starts to change color to a light amber, remove the pan from the stove and stir in the rice krispies.

Work quickly and stir the rice krispies so each one is fully coated in the caramel. Place the pan back on top of the stove and continuously stir. The caramel may start to smoke a bit, and that's OK. Keep stirring until each rice krispy starts to turn a golden caramel color. Quickly scrape it onto your prepared baking sheet and spread everything out into one single layer. Allow it to cool and set aside.

To make the bars, preheat your oven to 375 degrees F. Generously grease a standard 8"x8" square pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, brown sugar, granulated sugar and salt together on medium speed until light and creamy, about 3 minutes. Add the vanilla.

Turn the mixer to low and add in all of the flour. Pulse the mixer about 5-6 times until the flour is fully incorporated. If it's not at this point, turn the mixer to low until it's well blended. The dough will be very sticky.

Transfer the dough to your prepared pan and spread it over the bottom of the pan. You may need to use your hands.

Bake in your preheated oven for about 22 minutes or until it starts to puff up. Turn the oven off.

Sprinkle the chopped chocolate on top of the hot bars and place it back in the (turned off) oven for about 2 minutes or until the chocolate is melted. Spread the chocolate evenly, using a spatula or the back of a spoon.

Break off the caramelized rice krispies and add it to the top of the melted chocolate, making sure to press down so it adheres to the chocolate.

Allow the bars to cool to room temperature and then cool in the refrigerator for at least 20 minutes or until the chocolate is set.

Slice and serve once the bars have set. Bars should be kept in an airtight container at room temperature or in the refrigerator and will keep for at least a week.

Yield: About 16 bars

Source: Baking Chez Moi by Dorie Greenspan

Sunday, August 27, 2017

Tortilla fruit tarts

Bake up fruit tarts in a fun and easy tortilla shell! Customize these with your favorite custard filling and top with the fruit of your choice!
I can't take credit for these fruit tarts since it was actually Addie's idea. When I was brainstorming  dessert ideas for Mission Organics® Tortillas, the thought of a fruit tart did cross my mind, but I also wanted to think of something else to try. So naturally I asked my 7 year-old what kind of fun dessert we could make together with tortillas.

She thought for a moment and exclaimed that we could create a bowl and serve ice cream out of it (the girl always has ice cream on her mind, much like her mother). Her idea solidified my original thought of developing a tortilla bowl. Except rather than fill it with ice cream, I'd fill my bowls with a custard and top it with fruit.
The custard recipe that I have included below is a fairly simple one that does not require only egg yolks. If you are a regular reader of Eva Bakes, you'll know about my dilemma for separating eggs. I tend to dislike recipes that require multiple egg yolks because I never know what to do with the whites (other than meringues, macarons or savory egg dishes). You can always substitute the custard with vanilla pudding, a traditional pastry cream or even Greek yogurt. Fill your tarts with whatever makes you happy.

I happened to have fresh blueberries and used it to top my tarts, but feel free to add any type of fruit you have around - strawberries, blackberries, raspberries or even diced up mangoes.

The great thing about this recipe is that you don't need to create a separate crust for a traditional fruit tart. Just bake up a tortilla and use that as your base instead. Easy peasy!

Tortilla fruit tarts
  • Mission Organics® Tortillas
  • 2 Tablespoons unsalted butter, melted
  • Dash of cinnamon
  • About 2 cups of pastry cream or custard, recipe below 
  • Fruit of choice
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk of choice
  • 1 large egg
  • 1 teaspoon vanilla
At least 2 hours ahead of serving time (or up to 3 days ahead), make the custard.

In a medium saucepan, whisk the sugar, flour, and salt. Add 3/4 cup of milk and mix until smooth.

Bring mixture to a boil at medium heat, whisking constantly. Do not scrape off any clumps that form on the sides and bottoms because they will leave clumps in your custard.

Cook another 2 minutes and remove from heat (do not turn off the stove). The mixture should have thickened up dramatically.

Mix the egg with remaining 1/4 cup of milk, then pour it into the mixture in the saucepan. Whisk vigorously to combine. Return the mixture to the heat and cook until it just starts to boil. There will be a lot of lumps initially but just keep whisking over the medium heat and most of the lumps should disappear.

Remove from heat and immediately stir in vanilla. Transfer the custard to a bowl and cover with plastic wrap. If there are still lumps in the custard, you can 1) keep whisking until they disappear, 2) strain the custard using a fine mesh sieve to get rid of the lumps, or 3) scoop them out with a fork or spoon.

Chill the custard for at least 2 hours in the fridge or overnight.

Preheat your oven to 425 degrees F. Generously butter 3 heatproof ramekins - both on the outside and on the inside. Set the ramekins in a pan with high sides (I used a 9"x13" baking pan).

Brush melted butter on one side of a tortilla. Sprinkle with cinnamon. Flip the tortilla over and repeat on the other side.

Gently place the tortilla into your prepared ramekin. Fold or flute the tortilla to make it fit. This doesn't need to be perfect! Repeat with remaining tortillas.

Bake in your preheated oven for 10-15 minutes or until the tortillas start to turn a golden brown.

Turn the oven off and remove the pan from the oven. Take the tortillas out, turn the ramekins upside down and place the tortillas on top (which is now the bottom of the ramekin). Return the tortillas back into the oven for about 5 more minutes.

Remove the tortillas from the pan and allow to cool to room temperature. Once cooled, spoon custard into the center of each tortilla "bowl" and top with your favorite fruit.

Tortilla fruit tarts are best served the same day. I do not recommend keeping these overnight, as the tortillas will become soggy.

Note: This is a sponsored post and I was compensated for my time. All thoughts and opinions are 100% my own.

Yield: About 3 tarts, suitable for sharing or eating on your own

Source: An Eva Bakes original; custard is from here

Friday, August 25, 2017

Skating Fridays

Difficult Camel Spin

Blogger ate the video that I was hoping to show you from last week's post on my spins.

Here is the difficult variation on the forward camel spin that I was able to check off on the spin pyramid.

Wednesday, August 23, 2017

Greek baklava

Traditional Greek baklava contains layers of crispy phyllo dough, crunchy chopped walnuts and is topped with an irresistible honey syrup! Bake this up for your next get-together!

Baklava is one of those once-a-year desserts that I enjoy at our city's annual Greek festival. I was very intimidated by the thought of baking some myself since it looked complicated (and sticky).

One day at work, my old boss brought in some homemade baklava to share with the team. I asked her how difficult it was to make, and she said that it wasn't hard at all, and she's not even a baker. She mentioned that it was just layers of phyllo dough with some nuts tossed in. Then you doused the entire thing in a honey syrup.

OK, that didn't sound too hard. But where to find a recipe? While I did ask my former boss for her family recipe (she happens to be Greek), the request slipped her mind and she never brought it in for me. I then decided to turn to an online friend and Greek blogger, Elly Says Opa.

My old boss and Elly were both right - this wasn't hard to create at all. It just requires some time and patience, as each layer phyllo dough has to be thoroughly brushed with melted butter before layering on the next. This recipe makes about 24 triangles of baklava so it's plenty to share.

From a baker who doesn't typically eat nuts, this is one fantastic recipe that I know I'll be making again. I actually tolerated (and maybe even enjoyed) the nuts in this!

Greek baklava
  • 1 pound walnuts
  • 1 and 1/2 heaping teaspoon ground cinnamon
  • 1/4 - 1/2 teaspoon ground clove
  • 1 (16 ounce) package phyllo dough, thawed
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup water
  • 1 cup granulated sugar
  • 1 cup honey
  • 1 cinnamon stick (optional)
  • strip of lemon or orange peel, or a couple tsp. fresh lemon juice
In a 300 degree F oven or in a dry nonstick skillet, toast the walnuts until fragrant. Toss them into a food processor with the cinnamon and cloves and pulse until fine but not powdery. Set aside.

Turn the oven up to 350 degrees F. Generously butter a standard 9"x13" pan.

Take 1 piece of phyllo and place it on the bottom of your prepared pan. Using a pastry brush, brush a layer of melted butter on top. Repeat with 5-7 more layers of phyllo.

Add 1/2 of the walnut mixture on top and then add another 5 layers of phyllo.

Add the remaining half of the walnut mixture and the remaining phyllo (my package only had about 15 sheets of phyllo dough, so feel free to add more layers if your package contains more).

Don't forget to brush a layer of melted butter on the very top layer of dough.

Cut the baklava into squares and then cut each square in half into triangles. You should have about 24 total triangles.

Bake in your preheated oven for about 50 minutes or until golden. Turn the oven off and remove the pan and allow to cool.

While the baklava is cooling, make the syrup. Combine the water, sugar, honey, cinnamon, and citrus peel (if using) and allow it to simmer for 10-15 minutes. It should thicken slightly.

Pour the hot syrup over the cooled baklava. Allow the baklava to sit for several hours to soak in (or overnight for best results).

Baklava should be covered and stored at room temperature and will keep for about 3-5 days.

Yield: About 24 pieces

Source: Elly Says Opa

Sunday, August 20, 2017

Root beer float cupcakes

If you're craving a root beer float but don't want to leave the house, make these root beer float cupcakes! These soft and fluffy treats are topped with a smooth and root beer-licious frosting!
When my brother and I used to go to the mall, we'd always stop by the food court. Next to the amazing cinnamon roll place (you know the one) was a root beer stand. Without fail, my brother and I would buy a root beer float and somehow managed to share it. There were always fights about who drank the bigger sip and who ate a bigger spoonful of ice cream, but demolishing that root beer float was usually the highlight of our mall trip.

Sadly, I haven't had a root beer float in years, even though it remains a favorite summertime treat of mine. But in lieu of that, I decided to make some root beer floats into cupcake form. I mean, how else to satisfy my root beer float craving than to turn it into a fully edible version with a moundful of luscious frosting?
I had a hard time finding root beer concentrate but eventually spotted some at my local Walmart. I'm sure you can buy it online as well. The sticky concentrate is a deep brownish color so it is the ingredient that will tint your cupcakes and frosting that nice hue of root beer brown.

Root beer float cupcakes 
  • 2 and 1/2 cups all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3/4 cup (1 and 1/2 sticks) unsalted butter, softened
  • 1 and 1/2 cups granulated sugar 
  • 3 eggs
  • 1 Tablespoon root beer extract or 1 teaspoon root beer concentrate
  • 1/2 teaspoon vanilla extract
  • 1 cup root beer
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 3 Tablespoons root beer
  • 1 teaspoon root beer extract or 1/4 teaspoon root beer concentrate
  • 1 teaspoon vanilla extract
Preheat your oven to 350 degrees F. Line two standard muffin pans with 18 cupcake liners and set aside.

In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together until light and fluffy on medium speed, about 2-3 minutes. Add in the eggs, root beer extract and vanilla and mix well.

Turn the mixer to low and alternatively add your dry ingredients and root beer, beginning and ending with the dry ingredients.

Fill your cupcake liners with the batter, filling each liner about 3/4 full.

Bake your cupcakes in your preheated oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

To make the frosting, cream the butter on medium speed for about 2-3 minutes in a stand mixer or using a handheld mixer. Turn the mixer to low and add in the powdered sugar, about 1/2 cup at a time. Turn the mixer to medium speed and add in the root beer, root beer extract and vanilla. If needed, add more powdered sugar. You can also add a splash of milk or cream for a creamier consistency.

I used a large open tip to frost my cupcakes.

Store cupcakes in an airtight container at room temperature. They will keep for a few days.

Yield: About 18 cupcakes

Source: Cincy Shopper

Friday, August 18, 2017

Skating Fridays

Check and Check - Another Spin Pyramid Update

When I am not running my revamped freestyle program at the rink, I've been furiously trying to check off more boxes on Coach B's spin pyramid.

I finally got to check off the 20 revolution forward sit spin, the 10 revolution camel spin and the 6 revolution flying camel spin. Well, I am pleased to tell you that I can check a few more things off now: 6 revolution back camel, back sit difficult variation, difficult entrance to a spin, difficult forward sit variation and a forward camel difficult variation. Whew!

Remember, video evidence or it doesn't count! I sent these to Coach B for verification, and she happily approved these to officially count. That means that I can check these off the pyramid!

So here is the video proof...

6 revolution back camel:

Back sit difficult variation:

Difficult entrance to a spin and difficult forward sit variation:

Forward camel difficult variation:

So that leaves only 1 more box on the bottom row of the pyramid (back sit for 15 revolutions) and 2 more on the next row (upright difficult variation and back camel difficult variation). I'll work on getting those checked off soon.

How is your spin journey coming along?

Wednesday, August 16, 2017

Chocolate babka

Stun your friends and family with this beautiful chocolate babka from David Lebovitz. This sweet and chocolate-y bread is something you'll always remember!

For those of you keeping count, yes, I have made a chocolate babka before. But that was about a year ago so it was time to make another loaf. This one comes to us from famed blogger and current Parisian David Lebovitz. The previous recipe that I tried made two loaves, and because we were going to be out of town the days following this baking experiment, I made only one loaf this time (the horror! I know better next time).

In full disclosure, I wanted to share that I did not allow my dough to rest in the refrigerator for 6 hours. I just don't have for long waiting periods like that, particularly when there's bread that needs to be baked and eaten. I went straight from mixing the dough to rolling and filling it. This probably wasn't a good move on my part because my dough was super soft and the dough strands were hard to twist together. As a result, I had a chocolate-y mess on my hands (quite literally).

Despite my impatience, my babka baked up beautifully. I suppose it may have set even better had I allowed it to rest and meld all the flavors together. Regardless, I was still a huge fan of the final product - a soft, sweet, buttery, and chocolate-y bread with just the perfect bit of crunch from the simple syrup layer that I drizzled over the top.

Chocolate babka
  • 2 teaspoons active dry yeast (or 3/4 ounce (20 grams) fresh yeast)
  • Scant 1/2 cup (100 grams) whole or lowfat milk, warmed
  • 1 teaspoon granulated sugar
  • 6 Tablespoons (3 ounces or 90 grams) unsalted butter, at room temperature, cubed
  • 1 large egg, room temperature
  • 1/4 teaspoon salt
  • 2 cups (280 grams) all-purpose flour, divided
  • 7 Tablespoons (3 and 1/2 ounces or 100 grams) unsalted butter, cubed
  • 3/4 cup (150 grams) granulated sugar
  • 3 ounces (80 g rams) bittersweet chocolate, chopped
  • 5 Tablespoons (40 grams) unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (62.5 milliliters) water
  • 1/2 Tablespoon honey
Make the dough: In the bowl of a stand mixer, mix together the yeast, milk, sugar and 1/3 cup of the flour. Let it rest for about 10-15 minutes until foamy.

Fit the stand mixer with the dough hook attachment. Turn the mixer to low and add in the butter, egg and salt until well mixed. Slowly add in the remaining 1 and 2/3 cups of flour. If the dough is too sticky, add more flour, about 1 Tablespoon at a time. Turn the mixer to medium and knead until the dough is smooth and elastic, about 4-5 minutes.

Cover the dough and refrigerate for 6 hours or up to overnight (I skipped this step and went directly to the next step since I am impatient).

Make the filling: In a small saucepan, melt the butter over medium heat. Add the sugar and mix until most of the sugar has dissolved. Turn the stove off, remove the pan from the heat and add in the chopped chocolate. Stir until smooth and allow to rest for 1 minute. Then add in the cocoa powder and ground cinnamon and mix until well blended. Set aside.

Roll and shape the dough: Generously grease a standard 9"x5" loaf pan. Remove the dough from the refrigerator and roll out onto a lightly floured surface to an approximate 12" x 20" rectangle. Brush the filling on top, leaving at least 1 inch around all edges free of filling.

With the long side of the dough facing you, roll the dough up, jelly-roll style. With a sharp knife, slice the bread down the middle, length-wise. Turn each half of the dough, cut side up. Pinch one of the ends together and cross one side of the bread over the other. Continue to twist the bread, making sure that the cut sides of the bread remain up. Pinch the remaining end.

Transfer the bread to your prepared baking pan and allow to rest in a warm place until doubled, about 2 hours.

Make the syrup: While the dough is rising, boil the sugar, water and honey in a small saucepan. Let the mixture boil for 4 full minutes. Turn off the stove, remove the pan from the heat and set aside and allow to come to room temperature.

Finish the babka: Preheat your oven to 375 degrees F. Bake your babka in your preheated oven for 30 minutes or until a toothpick inserted in the center (without chocolate) comes out clean. Once the babka is done baking, pour the syrup over the top.

Allow the bread to cool completely before slicing and serving. Do not attempt to remove the bread from the pan while it is warm or else it may fall apart.

Leftover bread should be stored in an airtight container at room temperature and will keep for about 3 or 4 days. It can also be frozen and thawed.

Yield: One 9"x5" loaf; about 8-12 servings

Source: Barely adapted from David Lebovitz; originally adapted from the Honey & Co. Baking Book by Sarit Packer and Itamar Srulovich

Sunday, August 13, 2017

S'mores skillet cookie

When it's too hot ouside to make authentic s'mores, skip the campfire and make this skillet s'mores cookie instead. With a graham cracker cookie base, melted chocolate and two layers of marshmallows, this indoor version is hard to beat!
What would you say if I told you that my first taste of a real s'mores was in a department store? Yup, I'm afraid that is a true story. My husband and I were browsing a department store one day when a salesperson was demonstrating something in the homewares department and handed out free s'mores. While that wasn't an authentic s'mores that was created over a campfire, it was good (but remember that I had nothing to compare it to).

Even though I haven't had too many opportunities to create real s'mores over a campfire, the combination of graham crackers, melted chocolate and charred but toasty marshmallows stayed in my mind. Enter this s'mores skillet cookie.
I had a craving one day for some s'mores but had no outdoor fire to work with. All I had was an oven and a cast iron skillet. So, I made the next best thing and created this s'mores skillet cookie. The cookie base was made up of crushed graham crackers so it had a nice graham cracker flavor. I topped it with marshmallows, more cookie dough and a full layer of giant marshmallows.

This giant cookie definitely satisfied all of my s'mores cravings, and I was grateful that I gifted some away to friends. Had I kept this in the house longer, I would have eaten it all and gained another 10 pounds.
The marshmallow layer is a bit sticky and tricky to cut into, so I'd recommend greasing a butter knife or server so that it doesn't get stuck. So the next time you want some s'mores but don't want to go outside, consider making this skillet cookie.

S'mores skillet cookie 
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 and 1/2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups graham cracker crumbs (I pulsed 2 packages of them in my high-speed blender)
  • 2 and 1/4 cups all-purpose flour
  • 3-4 milk chocolate bars, broken into pieces 
  • 1 and 1/2 cups mini marshmallows, or several large ones cut into thirds
  • 15-20 large marshmallows, cut in half
Preheat your oven to 350 degrees F.  Generously grease a 10" cast iron skillet and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add the eggs and vanilla and mix well. Then add the baking soda and salt and continue to beat.

Turn the mixer to low and fold in the graham cracker crumbs and mix until the dough is uniform. Add in the flour and mix until everything just comes together.

Spread half of the dough onto the bottom of your prepared cast iron pan. Smooth the top with a spatula.

Add the broken chocolate pieces on top of the dough. Sprinkle the mini marshmallows on top.

Cover the marshmallows with the remaining cookie dough, making sure to cover the marshmallows completely.

Bake in your preheated oven for 15 minutes.

Remove the skillet from the oven and cover the top of the cookie with the marshmallow halves, making sure to cover it almost completely. Return to the oven and bake for an additional 10 minutes.

If the marshmallows aren't browned enough, turn on the broiler and broil the pan for about 10-15 seconds.

Cookie should be served warm or at room temperature. Store in an airtight container. It will keep for a few days.

Yield: One 10" cookie; about 8-12 servings

Source: Cookies and Cups

Friday, August 11, 2017

Skating Fridays

Camel Spin Progress

I am happy to report that Coach B has given me the green light to check off two additional boxes on her spin pyramid: the 10 revolution forward camel spin and the 6 revolution flying camel spin.

This is a BIG DEAL to me (and yes, all caps was completely necessary). For those who have been following my skating journey, you all know how many times I have received the dreaded "dash of doom" on my camel spin combinations. I have had a really, really hard time getting the camel spin. Many tears were shed during this difficult journey.

Well, I have had some recent success getting this spin to be a little bit more consistent. Note that it's definitely not where I want it to be yet, but it's a step in the right direction.

Two weeks ago, I could barely get 4 revolutions on a camel. A week after that, I got 8 (ugly) revolutions. But here I am with 10 revolutions! They are slow, but they are there. And it was good enough for Coach B to check this off the spin pyramid.
And even better, here is a 6 revolution flying camel spin. I haven't worked on these in a while, and my back camel is pretty laughable (especially that ugly bent free leg), but it's made a lot of improvement over the past year. There is still a lot of work to do here, but here you go!

Wednesday, August 9, 2017

Cookie dough whoopie pies

Cookie dough-palooza comes to a close with these soft, fluffy and rich chocolate cookie dough whoopie pies. Share with a friend or enjoy one all to yourself!
The time has come. Cookie dough-palooza has officially ended. At least for now. Here I am with my 4th cookie dough recipe in two weeks. I hope you've had as much fun as I have with all of the cookie dough deliciousness here on Eva Bakes.

Today's recipe is brought to you by my 7-year old. Addie agonized over which recipe she wanted to make together during our mommy/daughter time a few weeks ago, and this is what she chose. Did she help? No, not really. But she definitely got to be a taste tester and helped lick the bowl clean.
I did alter the original filling slightly. Since I did not have any marshmallow fluff (or the energy to make my own), I simply smeared on a tablespoon of cookie dough between two cookies and called it a day. Did my family care? Not in the slightest. Was it amazing? Yes, of course.

I shared these with some of my skating friends and received some fun memes back - all praising the wonderous whoopie pie.

Cookie dough whoopie pies 
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 cup granulated sugar
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 2 teaspoons vanilla extract
Filling was left over from this recipe, and also listed out below:
  • 1/2 stick unsalted butter, room temperature
  • 2 Tablespoons granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons milk or heavy cream
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
Preheat your oven to 350 degrees F.  Line two baking sheets with parchment paper or a silicone mat and set aside.

In a large bowl, whisk together the flour, baking soda, salt, cocoa powder and espresso powder. Add in the sugar and mix well. Form a well in the center and add in the milk, vegetable oil, egg and vanilla. Mix until no large lumps remain.

Using a medium sized cookie scoop (or a tablespoon), scoop out batter and drop it onto your prepared baking mat, making sure you leave at least 2 inches between each mound of batter.

Bake in your preheated oven for 10-12 minutes or until the cookies are set. Allow them to cool for 5 minutes before transferring to a wire rack to cool completely.

To assemble the cookies, spread about a tablespoon of filling in between two cookie halves. Press down until the filling evenly spreads to the sides of the sandwich.

Keep cookies in an airtight container in the refrigerator. They will keep for about 3 days.

Yield: About 16 whoopie pies

Source: Barely adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis

Sunday, August 6, 2017

Cookie dough s'mores

A fun new twist on traditional s'mores - add a layer of decadent (eggless) cookie dough for some amazing deliciousness!
Man, it is way too hot outside to turn on the oven. But I still want dessert. And yes, I love ice cream, but there are the (rare) days when I want something else. And grilled fruit isn't going to cut it.

That's where these cookie dough s'mores come in. They are a fun variation of the traditional campfire s'mores, except no campfire and no oven required! That's right - you can either microwave your marshmallows or use a kitchen torch to melt and char them.
The cookie dough layer gave these s'mores a fun new taste and texture. The slight grittiness from the cookie dough and the flavor definitely amped up the s'mores, and in a very good way.

My family and I enjoyed these one evening after a super hot day at the pool. Once we had finally cooled down and had our dinner, we scarfed these down like ice pops.

If you're a fan of s'mores, try this variation!

Cookie dough s'mores
  • 1/2 stick unsalted butter, room temperature
  • 2 Tablespoons granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons milk or heavy cream
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 12 graham cracker sheets, broken in half
  • 2 (1.55 ounces) bars milk chocolate
  • 12 large marshmallows
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. Add in the vanilla and milk and mix well. Turn the mixer to low and slowly add in the flour and salt and mix until the mixture is uniform.

Spread about 1 Tablespoon of the cookie dough mixture on top of 1 half of the graham cracker sheet. Top with a piece of chocolate and 1 large marshmallow. You can torch the marshmallow with a kitchen torch or broil it for about 30 seconds in the oven. Alternatively, you can microwave the marshmallows for about 8-10 seconds. Top with another graham cracker half and smash the two halves together.

Yield: About 12 s'mores

Source: The Cookie Dough Lover's Cookbook by Lindsay Landis

Friday, August 4, 2017

Skating Fridays

Spin challenge update

I wanted to provide a quick update on Coach B's spin challenge. I am working diligently on trying to complete the bottom layer of the spin pyramid and think I am pretty close to the box in the lower left-hand corner: 20 revolutions in a forward sit spin.

As we adult skaters like to say, "Video... or it doesn't count."

So, here is the video evidence!

Wednesday, August 2, 2017

Chocolate chip cookie dough mochi

Soft, fluffy mochi filled with chocolate chip cookie dough! East meets west in this bite-sized treats!
Have you ever tried a mochi? If not, get yourself to an Asian grocery store (or even Whole Foods - they sell mochi ice cream!) stat. Mochi are soft, fluffy and sticky treats that are bite-sized and usually filled with red bean paste, sesame paste or other sweet deliciousness.

When I saw Lindsay's post about chocolate chip cookie dough mochi, my first thought was, "Why didn't I think of that?" I mean come on - cookie dough is amazing on its own, but then you wrap a mochi around it and now it's just about the best thing ever. In my mind, this is a perfect combination of Eastern and Western treats all rolled into one perfect bite.
I made my mochi into two different colors and used 2 drops of food coloring in each batch. If you want your colors to be lighter, use one drop. The mochi will harden as you start working with it, so I do recommend halving the mochi dough recipe if you are making multiple colors (then starting over again with another color).

I did include some step-by-step photos below so you could follow along and see how the mochi dough comes together. Just be sure to generously cover your hands in starch before you begin assembling or else you'll be prone to a sticky mess.

My family and I adored these mochi and could not get enough of them. Perhaps a Nutella truffle filling is next...!

Chocolate chip cookie dough mochi
Cookie dough
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 cup packed light brown sugar
  • 1/4 cup glutinous sweet rice flour (I used Mochiko brand, which you can find at most Asian grocery stores)
  • 2 tablespoons milk of choice
  • 1/2 teaspoon vanilla extract
  • pinch sea salt
  • 1/4 cup mini semisweet chocolate chips (regular-sized will do in a pinch)
  • 3/4 cup glutinous sweet rice flour (I used Mochiko brand, which you can find at most Asian grocery stores)
  • 1/4 cup granulated sugar
  • 3/4 cup water
  • food coloring (optional)
  • potato starch or corn starch for rolling and dusting
Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the glutinous rice flour and mix until incorporated. Add the milk, vanilla, and salt until smooth. Toss in the chocolate chips and mix well.

Using a small cookie scoop or two small spoons, portion out the cookie dough into 14-15 servings. Roll each portion into a ball and place on a parchment or waxed paper lined cookie sheet. Place the cookie dough balls in the refrigerator for about 15-30 minutes while you prepare the mochi.

Make the mochi: First, decide if you want to color your mochi. If you want to keep them white or only create one color, follow the directions and measurements written in the recipe. If you want to make multiple colors, my suggestion is to cut the mochi ingredients in half and work with half of the recipe at a time. The mochi will start to harden and be difficult to work with in large batches. I made two colors and cut the recipe in half.

In a medium microwave-safe bowl, mix the glutinous rice flour with the sugar. Add the water and mix well.

Add 1 or 2 drops of food coloring if using.
Mix well until everything is uniform.

Cover loosely with plastic wrap and microwave on high for 1 minute. Stir well until you achieve a paste-like texture.

If you are making a full batch, microwave for another 30-60 seconds. If you are making a half batch, microwave for another 15-20 seconds. Mix well - the mochi should be extremely sticky and elastic.

Cover your hands liberally with corn starch or potato starch (trust me on this). Dip a medium cookie scoop (or 2 spoons) in water. Scoop out a ball of mochi and place it on a corn starch or potato starch-lined cookie sheet (ideally on a silicone mat, if you own one). Roll it into a ball and make sure you cover most of the mochi in the starch. Flatten the ball and repeat with the remaining mochi.

Carefully roll the mochi out into an approximate 3" circle, keeping the centers fairly thick. Place a ball of chilled cookie dough in the center of each dough disc.

Bring the top and bottom ends up towards the middle and pinch. Then bring the two sides in towards the middle and pinch. Bring up any remaining sides towards the middle and pinch. Place the covered mochi ball in your palm and gently roll into a ball. Dust with additional starch if needed.

Repeat with remaining mochi discs and cookie dough balls.

Mochi is best the day they are made but can be stored in an airtight container in the refrigerator for 1-2 days.

Yield: About 14-15 mochi

Source: Love and Olive Oil


Related Posts Plugin for WordPress, Blogger...