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Archive for the ‘Desserts’ Category

Nut Crust

I found this gluten free nut-crust recipe here.

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We normally have Peanut Butter Cream Cheese cake as the usual birthday cake request around our house. For Josh’s birthday last week I made it again, but split the recipe in two in order to make one with a gluten-free crust for a friend we invited to celebrate. Of the three pans of cake served to a crowd – only one guest being gluten intolerant – the nut-crust PBcheesecake was the dessert of choice. Who knew?!

It really is a lovely change to the cheesecake with the cookie crust, but you could use this recipe for any pie or cake where you wanted to add a nutty flavour and/or make your dessert gluten free.

The original recipe says you can use any kind of nut. Good for cheesecakes and pudding pies.

Also, it’s made entirely in a blender, which is nice if you’re using your kitchen stand mixer for the cake batter.

Yield: enough crust mixture for one pie crust

2 cups pecans

2 tsp melted butter

1/2 tsp vanilla

4 Tbsp brown sugar

1 Tbsp water

DIRECTIONS

  1. Place pecans in food processor; grind until fine.
  2. Add melted butter, brown sugar, vanilla and water.
  3. Continue processing till mixture begins falling off sides of bowl.
  4. Press into 9-inch pie pan.
  5. Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

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I baked the crust in my normal small-lasagna dish for PBcheesecake, let cool, then poured the filling and froze as usual.

I think i’ll be using this crust in lieu of the graham cracker/ cookie crust in the future!

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As mentioned in a previous post (Dutch Stroopwafels), here’s the recipe for the crispy waffle cones for icecream which you can make with the same waffle cone iron mentioned there. This is the recipe found in the Cloer waffle cone iron.

2 eggs

175g butter

200g sugar (1cup)

250ml water

2 envelope vanilla sugar (i just use a few tsp vanilla extract)

350g flour

Melt butter in a pot. Combine sugar, vanilla, melted butter, flour, eggs and water. The batter should drip from the spoon. If this is not the case, add more water. Allow batter to stand overnight (or, 2 hours min).

Set iron at 2.5. Put in 1Tbsp batter just back of center. Push down on handle. When light blinks off, roll cone around cone mold with wooden stick. Hold shut until firm.

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This is by far the easiest and best chocolate icecream recipe i’ve tried.

3/4c. Dutch process cocoa powder

1/3c. sugar

1/3c. dark brown sugar

pinch salt

1c. whole milk

1c. heavy cream

1/2T vanilla extract

In medium bowl whisk together the cocoa powder, sugars, and salt. Add milk and cream, whisk until combined. Add vanilla. Pour into icecream maker and process as per directions.

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Stroopwafels seem to be all the rage these days. At least, it seems to me that people are raving about them on Facebook on a regular basis. If you can get your hands on original Holland Stroopwafels, they’re worth the money! 🙂 But if you’re not flying through the Amsterdam airport or Jumbo doesn’t stock them just now, you can actually make your own.

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the ‘correct’ way of eating stroopwafels: lay over steaming cup of coffee so the inside caramel syrup melts a little.

Oh! Yum!

You will need a special waffle cone iron, one that makes flat – not thick – waffle cones for ice-cream. If you’re going out to purchase such a thing, I would recommend getting one with a cone mold, because making waffle cones (for icecream cones) without a mold is painful to your fingers! (recipe to come soon).

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Stroopwafel Recipe (a la Janetta)

This is a european recipe, so some of the measurements are in grams.

Cookie dough:

500g flour

200g sugar

1 tsp cinnamon

1/2tsp salt

1 tsp baking powder

200g butter – room temperature

1 egg

Put all dry ingredients into mixing bowl. Cut in butter. I mix with my fingers until well incorporated. Add egg, mix together.

(Janetta said in her recipe to mix the dough by hand, but i have mixed it on low with my Bosch mixer and it has turned out fine.)

Make balls by hand, approximately 2cm in diameter. It doesn’t roll together like a wet-cookie dough would do. You have to press together so the dough shapes into balls. The form doesn’t really matter because you’ll be squishing them into the waffle press. Plug your waffle maker in, make all your dough-balls, then begin to press them.

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I have found that you need to press quite firmly on the waffle maker to get the dough to flatten thin enough for a nice cookie. Otherwise they’re bulky and you taste more cookie than syrup filling. And, you’ll need more dough to make enough cookies for the amount of syrup you’ll have. This recipe makes about 20 wafers/waffles. Each finished cookie requires 2 wafer waffles to make a sandwich with the syrup inside.

I press my waffles at #3 heat for about 30 seconds… approximately. Learn from my mistake and don’t do anything other than press cookies. This is not a multi-tasking kind of activity. It’s easy to burn them.

Transfer waffle to cooling rack.

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Once your waffles are all pressed, make the syrup.

Syrup Recipe

1/2 cup Lyles Golden Syrup

1/2 cup sugar

50grams butter

1 tsp cinnamon

Put ingredients in small saucepan. Heat over medium-low heat.

‘Cook 5 minutes’, is what my recipe says… i took this to mean ‘bring to boil and boil for 5 minutes’. This is obviously NOT what that means as the syrup turned rock hard and makes the cookies difficult to bite. ha.

Others more experienced than I can interject here, but for my second attempt I put the ingredients in the saucepan, put on the heat and cooked 5 minutes, this includes the time it took to bring to the boil. I let it simmer on a soft boil for about 3minutes or so, until the sugar is dissolved and everything looks well incorporated. Allow to cool slightly, until it’s not as runny (but don’t wait too long or it will be difficult to pour onto your cookies – you have about a 15 minute window before you’re in trouble. Re-heating, like i did the first time, is going to make your syrup really hard when it’s cooled completely).

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Put approximately 1 Tbsp syrup onto one cookie, spread to edges, place top cookie over and press together.

I store them in a sealed container. Enjoy!

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This recipe comes from the More With Less Cookbook by Doris Janzen Longacre. If you dont already have it, gift yourself a copy immediately! I find the recipes especially great living overseas.

This peanut-butter popcorn is a standard snack when our boys have friends over. It is ooey gooey goodness. You can’t go wrong with peanut-butter!

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Pop enough corn to make 2 quarts. (i do 5tbsp unpopped corn in my whirley-pop)

Cook to rolling boil:

1/2c. sugar (i do 1/4cup)

1/2c. light corn syrup or honey

Remove from heat and add:

1/2c. chunky peanut butter

1/2tsp vanilla

Pour over popcorn, stirring to coat.

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1 C butter
1 ½ C brown sugar
1 egg
1 teaspoon baking soda
½ teaspoon salt
2 Cups flour
2 Cups oatmeal

Mix to make the dough. Place ½ of the dough in a greased 9×13 pan. Bake for 10 minutes at 350 degrees F. Take out and spread 1 can of carmel treat (bought at Shoprite), sprinkle 1 ½ Cups chocolate chips and 1 Cups of chopped nuts. Cover with remaining ½ of raw dough. Bake another 20 minutes.

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This is my new favorite treat–it is perfect for afternoon tea!

 

3 cups of flour

1/3 cup sugar

1 T baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup cold unsalted butter, cut into small pieces (I used “demi-sel”, butter as I have had “doux” go bad on me here in Madagascar)

1 cup buttermilk ( I substituted 1 cup milk plus 1 T vinegar)

1 Tablespoon grated orange or lemon zest

 

1/3 cup butter, melted

1/4 cup sugar for dusting

 

In a medium bowl , stir the flour, sugar, baking powder, baking soda and salt together with a fork.  Add cold butter pieces and use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse cornmeal.  It is okay if some largish pieces of butter remain, they will add to the scones’ flakiness.

 

Pour in 1 cup buttermilk.  Toss in the zest and mix with the fork only until the ingredients are just moistened.  You will have a soft dough with a rough look.  Gather into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface and knead it very briefly–12 turns should do it.  Cut the dough in half. 

 

Roll the dough into a 1/2 inch thick circle about 7 inches across.  Brush the dough with half of the melted butter.  Sprinkle with 2 tablespoons of sugar and cut the circle in 6 triangles–I used a pizza cutter to cut it.  Place the  scones on a baking sheet. 

Bake scones for 10-12 minutes at preheated 425 degree F oven, until both tops and bottoms are golden. They are best eaten warm!

If you aren’t going to eat them the day they are made, freeze them in an airtight container.  Defrost at room temperature; reheat for 5 min at 350 degrees (or in the microwave if you are lazy like me!).  Will keep frozen for 1 month.

 

Now for the best part: 

Lemon Curd

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Recipe By: Nancy Raatz

 

Ingredients:

 

3  Oz unsalted butter, softened (6 Tbsp)

1 cup sugar

2 large eggs

2  large egg yolks

2/3  cup fresh lemon juice

1 tsp grated lemon zest

 

Directions:

 

1.  With a mixer beat butter & sugar about 2 minutes.  Slowly add eggs & yolks.  Beat 1 min.  Mix in lemon juice.  The mixture will look curdled but will smooth out as it cooks.

 

2.  In heavy based pan cook mixture over low heat until it looks smooth.  Increase the heat to medium & cook, stirring constantly until it thickens about 15 minutes.  It should leave a path on the back of a spoon & will read 170 degrees F.  Don’t boil!

 

3.  Remove the curd from heat;  stir in the lemon zest. Transfer to a bowl.  

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