Gastronome Tart

Cookie Butter-Coconut Chip Crunch Bars

I must admit that I have been lagging in many aspects of my life lately and this blog is certainly one of them. You see, since moving back to Charlotte we decided to move into one of our rental properties and boy has it had it's special perks. Such as carpenter ants and foundation issues just to name a few. Add in my new job and bam! I sure have been busy. 

Whenever one feels a bit overwhelmed what do we all seem to do? Revert to the bakery, or winery. Whichever floats your boat these days. Or heck, why not both right? Because baked goods and chocolate always go well together with a glass of wine (or a good IPA, I'm not picky!) 

Due to this it was no surprise that I busted out the cookie butter. Actually this is the new crunchy cookie butter and if you haven't tried it, you better... and soon. Trust me it is delish. 

So, along with some alcohol in one hand and some crunch bars in the other, I'm ready to tackle what this house throws at me. Well...almost. Enjoy!

Cookie Butter-Coconut Chip Crunch Bars

Makes 24 Bars

Ingredients

Cookie Base

1 cup unsalted butter, room temperature, plus more for the dish

1/2 cup packed light brown sugar

1/2 teaspoon kosher salt

1/4 cup sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

Topping

1 cup Crunchy Cookie Butter (Trader Joe's)

8 ounces semi-sweet chocolate, finely chopped

1/2 cup Coconut Chips (Trader Joe's)

Directions

Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with foil, allowing 2 inches overhang on either side; butter foil in dish.

Cookie Base

1. Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).

2. Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. Allow to cool.

Topping

3.Melt the cookie butter and immediately stir in the powdered sugar. Put the pan with the cookie butter spread into the fridge until the cookie butter sets up. About twenty minutes.

4. Melt the chopped chocolate over a double broiler and then spread with an offset spatula over the cookie butter base and immediately sprinkle with the coconut chips. Allow to cool for about 15 minutes and then you can allow to cool completely until chocolate is set or place in the fridge to speed up the process. When cutting, use a knife that has been heated in warm/hot water and you should be able to slice right through it. Enjoy!

Source: Adapted from Dorie Greenspan

Carrot Layer Cake

 

It is so hard to believe that a whole two years has gone by since I have actually started writing, cooking, picture taking and posting. Gastronome Tart was a vision I have had for well over two years, however never got around to actually making it a reality until one day I just said screw it, I'm starting this thing because well, gastronome's, foodies, whatever we are called these days, need an outlet at times. And has this outlet delivered.I have thouroughly enjoyed sharing with you all every recipe, cookbook, new flavor combination, gadget, restaurant, anything that is food related these past two years.

As I did last year with our first birthday, I decided to make a Milk Bar cake. Last year's Birthday Cake was phenomenal as most Milk Bar recipes are. Although majority of the Milk Bar recipes I have made (Birthday Cake, Cornflake Chocolate Chip Marshmallow Cookies, Cinnamon Bun Pie) have been a bit labor intensive to say the least,every time I have ever bitten into any one of these recipes, a voice inside my head says you did good girl! You...did...good! 

As we bit into this particular cake to celebrate two years of foodie mayhem, the hubby exclaimed it was the best cake I have ever made. Which I have Christina Tosi to thank for this recipe. Enjoy! 

Carrot Layer Cake

1 recipe Carrot Cake (recipe follows)

1/4 cup milk

1 recipe Liquid Cheesecake (recipe follows)

1/2 recipe Milk Crumb (recipe follows)

1 recipe Graham Frosting (recipe follows)

1. Put a piece of parchment or Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake. These are your top two layers. The remaining cake "scrap" will come together to make the bottom layer cake.

Layer 1, the bottom

2. Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or Silpat. Use 1 strip of acetate (3x20 inches long) to line the inside of the cake ring.

3. Put the cake scraps inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.

4. Dunk a pastry brush in the milk and give the layer of cake a good, healthy bath of half of the milk.

5. Use the back of a spoon to spread half of the liquid cheesecake in an even layer over the cake.

6. Sprinkle one-third of the milk crumbs evenly over the cheesecake. Use the back of the spoon to anchor them in place.

7. Use the back of a spoon to spread one-third of the graham frosting as evenly as possible over the crumbs.

Layer 2, the middle

8. With your index finger, gently tuck the second strip of acetate (3 x 20 inches long) between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of the finished cake. Set a cake found on top of the frosting and repeat the process for layer 1 (if 1 of the 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).

Layer 3, the top

9. Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining frosting. Give it volume and swirls, or opt for a perfectly flat top. Garnish with the remaining milk crumbs.

10. Transfer the sheet pan to the freezer and freeze for a minimu of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks. Or you can do as I did and place in the fridge, covered (I used a Wilton cake container) for 24 hours.

11. At least 3 hours before (if placed in the freezer) you are ready to serve the cake, pull the sheet pan out of the freezer and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, it can be kept in the fridge up to 5 days). 

12. Slice the cake into wedges and serve.

Carrot Cake

Ingredients

8 tablespoons unsalted butter

1/2 cup tightly packed light brown sugar

1/2 cup granulated sugar

2 eggs

1/4 cup grapeseed oil

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon cinnamon

1 1/4 teaspoons kosher salt

2 1/2 cups shredded peeled carrots (about 2-3 medium)

Nonstick cooking spray

Directions

1. Heat the oven to 350 degrees.

2. Combine the butter, sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2-3 minutes. Scrape down the sides of the bowl once more.

3. On low speed, stream in the oil. Increase the mixer speed to medium-high and paddle for 4-6 minutes, until the mixture is practically white, twice the size of the original fluffly butter and sugar  mixture, and completely homogenous, with no streaks of fat. Don't rush the process. Stop the mixture and scrape down the sides of the bowl.

4. On very low speed, add the flour, baking powder, baking soda, cinnamon, and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl.

5. Detach the paddle and remove the bowl from the mixer. Dump the shredded carrots into the bowl and with a spatula, fold them into the batter.

6. Spray a quarter sheet pan with the nonstick spray and line it with parchment. Using a spatula, spread the cake batter in an even layer in the pan.

7. Bake the cake for 25-30 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 25 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven an extra 3-5 minutes if it doesn't pass the test.

8. Take the cake out of the oven and cool on a wire rack, or in a pinch, in the fridge or freezer (don't worry, it's not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap for up to 5 days.

 

Liquid Cheesecake

Ingredients

8 ounces cream cheese

3/4 cup sugar

1 tablespoon cornstarch

1/2 teaspoon kosher salt

2 tablespoons milk

2 egg

Directions

1. Heat the oven to 300 degrees.

2. Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 mintues, until the sugar has been completely incorporated. Scrape down the sides of the bowl.

3. Whisk together the cornstarch and the salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.

4. WIth the mixer on medium-low speed, stream in the egg slurry. Paddle for 3-4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.

5. Line the bottom and sides of a 6x6 baking pan with plastic wrap (I used parchment as I found the plastic melted a bit for me last time). Pour the liquid cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the dead center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it. If the cheesecake rises more than 1/4 inch or begins to brown, take it out immediately. 

6. Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set.The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to one week.

 

Milk Crumb

Ingredients

1/2 cup milk powder

1/4 cup flour

2 tablespoons cornstarch

2 tablespoons sugar

1/2 teaspoon kosher salt

4 tablespoons butter, melted

1/4 cup milk powder

3 ounces white chocolate, melted

Directions

1. Heat the oven to 250 degrees

2. Combine the 1/2 cup milk powder, flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

3. Spread the clusters on a parchment or Silpat lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.

4. Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 1/4 cup milk powder and toss together until it is evenly distributed throughout the mixture.

5. Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. Although the carrot cake calls for only 1/2 a recipe of this, I ended up using almost the entire thing in it. It gave it a bit more crunch and tasted awesome!

Graham Frosting

Ingredients

1/2 recipe Graham Crust (recipe follows below)

1/3 cup milk

1/2 teaspoon kosher salt

6 tablespoons butter, at room temperature

1 tablespoon tightly packed light brown sugar

1 tablespoon confectioner's sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Directions

1. Combine the graham crust, milk and salt in a blender, turn the speed on the medium-high and puree until smooth and homogenous. It will take 1-3 minutes. If the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon and scrape down the sides of the canister, remembering to scrape under the blade, then try again.

2. Combine the butters, sugars, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes, until fluffy and speckled yellow. Scrape down the sides of the bowl with a spatula.

3. On low speed, paddle in the contents of the blender. After 1 minute, crank the speed up to medium-high for another 2 minutes. Scrape down the sides of the bowl with a spatula. If the mixture is not a uniform pale tan, give the bowl another scrape down and the frosting another minute of high speed paddling.

4. Use the frosting immediately, or store in an airtight container in the fridge for up to 1 week.

Graham Crust

Ingredients

1.5 cups graham cracker crumbs

1/4 cup milk powder

2 tablespoons sugar

3/4 teaspoon kosher salt

4 tablespoons butter, melted or as needed

1/4 cup heavy cream

Directions

1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

2. Whisk the butter and heavy cream together. Add the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 1-1.5 tablespoons butter and mix it in.

3. Eat immediately, or us in recipe. The crust is easiest to mold just after mixing. If stored in and airtight container, graham crust will keep fresh for one week at room temperature or 1 month in the fridge or freezer.

Source: Milk Bar Cook Book by Christina Tosi

 

Golden Brown Butter and Pecan Praline Tart

While I'm only giving you a small break from the world of holiday cookies,  this small reprieve will still come in the form of baked goods. Mainly because what else do we find ourselves snacking on this time of year? 

I have made this tart twice before and it has always been a crowd pleaser. While I have usually made it around Thanksgiving, I must admit this tart is such a winner that I believe it deserves to be center stage for the main event. Christmas or Hanukkah. Enjoy!

Goldent Brown Butter and Pecan Praline Tart

Serves 12

Ingredients

Crust

3/4 cup (1 1/2 sticks) unsalted butter

 1 1/4 cups unbleached all purpose flour

 1/4 cup (packed) golden brown sugar

1/2 teaspoon salt

Filling

1 large egg

1/2 cup (packed) golden brown sugar

1/2 cup golden syrup (such as Lyle's Golden Syrup)

1/4 cup heavy whipping cream

1/4 teaspoon salt

1 cup coarsely chopped pecans, toasted

Directions

Crust

1. Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colored), watching carefully to prevent burning, about 4 minutes. Remove from heat. Pour melted brown butter into 1-cup glass measuring cup. Let melted butter stand until barely warm, 15 to 20 minutes.

2. Meanwhile, position rack in center of oven and preheat to 375°F. Butter bottom and sides of 9-inch-diameter tart pan with removable bottom. Whisk flour, brown sugar, and salt in medium bowl to blend. Add 1/2 cup of barely warm melted brown butter and stir with fork until moist dough forms (mixture will resemble wet sand). Transfer dough to prepared tart pan. Using fingertips, press dough firmly and evenly onto bottom and up sides of pan (dough will look glossy). Let crust rest 5 to 10 minutes at room temperature. Bake crust until set and just golden brown, 15 to 18 minutes.

Filling

1. Meanwhile, whisk egg and brown sugar in medium bowl until well blended. Whisk in golden syrup, whipping cream, and salt. Stir in remaining melted brown butter, leaving most of darkened solids behind in bottom of measuring cup. Stir in pecans. Pour filling into warm crust, distributing pecans evenly.

2. Bake tart until filling is browned and slightly puffed and set at edges (center will still move slightly when pan is gently shaken), 25 to 27 minutes. Cool tart completely in pan on rack (center of filling will set as tart cools). Can be made 1 day ahead. Cover loosely and store at room temperature.

Source: Bon Appetit

Crazy Cookies

We are now in full swing of the Holiday Season and if your like most, have been enthralled in everything from shopping to gift wrapping to baking and Holiday parties. But, let's get real. Many of my reader's have been fellow follower's all along and have always read about my moving journey's across the states. 

So, let's see... since this blog was started in February of 2011 I have lived in Birmingham, AL, Richmond,VA, Hampton Roads, VA, Birmingham (Again!), Los Angeles (Again!) and now Charlotte, NC (Again!). Yes, that's right, I have moved once more. But, wait for it, wait for it... I think we might actually stay! Wow, what a concept right?

Needless to say since I made the cross country journey less than a week ago, my Holiday spirit has been lacking. However, the one thing that always get's me into the spirit of any Holiday is cooking and baking. Of course that means baking all the favorites that one makes year after year and I'm sure every family or individual has their favorites that make the rounds every year.

This cookie would be one of those. I call them Crazy Cookies because well... that's what they were called when someone gifted me this recipe many years ago. Quite frank, they are potato chip cookies. I'm sure many of you have tried one over the years, however if you haven't, you sure are missing out. This I promise you! 

Since majority of my belongings are still in storage, I do not have the original recipe with me. So, I scoured the web and came across a recipe that was very similar via Martha Stewart (of course right?!) They tasted just as yummy as my stand alone recipe I bake year after year.

And lastly to all of my reader's who have been so patient with me in the last six months, I promise you that once I get out of this corporate housing (end of January) there will be many new and exciting recipes that I can't wait to share with you. Also, who knows? Maybe there might be a new blog design as well. Either way, I hope you are all having and amazing Holiday Season and go ahead, make these delicious bundles of sweet and salty goodness. They are perfect for sharing. Enjoy!

Crazy Cookies

Ingredients

 2 sticks unsalted butter, softened

3/4 cup packed light-brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon coarse salt

4 cups coarsely crushed salted potato chips (about 10 ounces), divided

1 cup pecans, toasted and coarsely chopped

Directions

1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.

2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.

3. Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet.

Cookies can be stored in an airtight container up to 5 days.

Source: Martha Stewart.com

Pumpkin-Praline Custards

 

Ahhh, Fall. My favorite time of the year and the season that I truly didn't get to experience living in until my mid twenties.  You know. Real Fall. Where the leaves change, you can start to cozy up by the fire, the season's of comfort food has begun and the anticipation of the Holiday's (Of course the good things we anticipate about the Holiday's. Not the rushing around, bah hum bug moments) But, Fall. Love it.

 You see, I grew up in Arizona. Phoenix, Arizona to be exact and to be honest I hated the monotonous seasons. Summer seemed to be never ending which led into Spring for the winter months while what felt like the rest of the country was enjoying the changing of the season's. 

 I still remember it. I have not seen this movie since I was a kid, but I will never forget Hocus Pocus. Come on. I know you loved it too. Who could forget Better Midler as one of the three witches?! Riding around on her broom wrecking havoc. Absolutely marvelous!

 The one thing that always stood out for me was the season in which it took place. Fall. The children running the streets in their costume's on Halloween without fear that they were going to ruin them by sweating. Oh, to be able to wear a costume based on the fact that you wouldn't be hot. What was that like? What was it like to be able to walk along the streets trick or treating with leaves on the ground or to be able to say, "Just enjoyed a nice walk today in the fall landscape." Fall landscape? What is that?

Now I know and I am NEVER turning back. Love you Mom and Dad, but sorry, I have been thinking about Fall since I was a kid and experienced the cinematic masterpiece that was Hocus Pocus. And besides, Arizona never felt like a true fit anyhow.

I like to think this recipe encompasses some of the best taste's of this season: Pumpkin and of course pumpkin pie spice and who could forget pecans?! Besides, it is a low calorie dessert so why not indulge a bit more? Enjoy!

Pumpkin-Praline Custards

Ingredients

Custards:

1/2 cups  unsweetened vanilla almond milk

3/4 cup canned pumpkin 

2/3 cup sugar 

1 3/4 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract 

1/4 teaspoon salt

2 large eggs 

2 large egg whites 

Cooking spray 

Praline:

1/4 cup sugar 

2 tablespoons water

1/4 cup chopped pecans 

Directions

1. Preheat oven to 325°.

2. To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk. Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and chill for at least 3 hours.

3. To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.

Source: Adapted from Cooking Light Cookbook

Leftover Halloween Candy Bark

If your anything like me, by the time the weekend after Halloween rolls around, you are in a candy coma. Sure, eating multiple fun sized candies night after night paired with a glass wine may sound great. However, I think my hips as well as my taste buds are starting to suffer.

When I came across this easy recipe from Bon Appetit a couple of years ago that enabled one to "use up leftover candy", I was pumped! YES! Yet, once I started reading it, it seemed to be anything BUT true leftover candy bark. They wanted me to have everything from Butterfingers to Heath Bars. And let's get real, how many Heath Bars do you remember getting when you were a kid or better yet, how many Butterfinger's are left behind after let's say, day one after Halloween. Nada at this house.

I finally decided to use this recipe as a guideline. I still did the white chocolate drizzle with the bittersweet chocolate and the honey-roasted peanut thing, however, I ended up using literally whatever chocolate or nut based candy that I had left. In this case, that would be Crunch Bars, Reese's Peanut Butter Cups and Pay Day's.  

So, go ahead and make a batch and whatever you don't eat up right away stores well in an airtight container in the fridge for about 2 weeks. Enjoy!

Leftover Halloween Candy Bark

Ingredients

1 pound bittersweet chocolate chips

3 2.1 ounces of Chocolate Candy (Butterfinger etc.) cut into irregular 1-inch pieces

3 1.4 ounces of of Chocolate Based Candy (Crunch Bars etc.) cut into irregular 3/4 inch pieces

8 0.55 ounce Peanut Butter Cups, cut into 8 wedges or another candy of your choosing

1/4 cup honey roasted peanuts

3 ounces high-quality white chocolate, chopped

Reeses pieces or any type of M&M's

Directions

 1. Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12x10-inch rectangle). Sprinkle with the chocolate based candy making sure all pieces touch melted chocolate to adhere.

2. Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and or M&M's over, making sure candy touches melted chocolate.

3. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.

Source: Adapted from Bon Appetit

Sangria Ice

I am a complete fan of boozy treats. Especially ones that involve chocolate and Bailey's of course. However, when my friend Britany pointed out this dessert that incorporated a Sangria into a dessert, I was all game. So, we headed out to make it and it surely did not disappoint. We doubled the recipe so that there would be enough for a crowd. 

This granita would be perfect to serve during this Labor Day weekend. Summer's last hurrah that involves Summer's best drink: Sangria turned into a cold treat. Enjoy!

Sangria Ice

Serves 6

Ingredients

1 cup 100% Concord grape juice

1/4 cup sugar

2 teaspoons finely grated orange rind

1 teaspoon finely grated lemon peel

1 3/4 cups fruity red wine

Directions

1. Combine juice and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 1 minute, stirring until sugar dissolves. Remove from heat. Stir in rinds, cool completely. Strain mixture through a fine sieve into a bowl; discard solids. Stir in wine. Pour into an 11 x17 inch baking dish. Cover and freeze for about 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 5 hours or longer if recipe is doubled). Remove mixture from freezer; scrape entire mixture with fork until fluffy.

Source: Cooking Light 

Cookie Butter Ice Cream with Hot Fudge

Behold... my new obsession. Cookie Butter! Okay, so it has Speculoos in it. Sure, I had really no idea what Speculoos was. I had just heard about it over in Europe and that it was delicious. So, imagine my bewilderment when I came across this concoction while in line at Trader Joe's picking up a salad. Cookie Butter? Does that say what I think it does? Why yes my friends it does and let's just say it is everything you have ever imagined it to be.

My mind wandered with the possibilities that could arise from such a delicious product. Literally delicious! I swear I can eat this stuff by the spoonful. But, what to make with it. Cookies? Blondies? Ice cream?! I chose the latter and was not disappointed. But, beware, this ice cream is extremely creamy and is reminiscent of gelato. Heavy but oh so worth it and it's the spot. Enjoy!

Cookie Butter Ice Cream 

Makes about one quart

Ingredients

1.5 cups milk

1.5 cups heavy cream

5 egg yolks

3/4 cup sugar

2 teaspoons vanilla extract

1 cup Cookie Butter

12 hand crushed Pepperidge Farms Ginger Men Cookies

Directions

1. Heat the milk, cream, vanilla, half of the sugar and cookie butter over medium high heat, stirring until cookie butter melts and is incorporated into the mixture. Bring to a simmer.

2. Whisk the egg yolks with the other  half of the sugar and add to the simmering mixture.

3. Whisk the mixture over medium-high heat, being careful to not make the mixture boil. Once the mixture thickens and can coat the back of a spoon (5-7 minutes) transfer the mixture to a bowl that has a fine sieve and the bowl is set in another bowl that is an ice bath. After the mixture has cooled slightly, you can take the bowl  with the mixture out of the ice bath and transfer to the refrigerater. Keep in the fridge for a minimum of 4  hours to preferably overnight.

4. When ready to churn the ice cream, once you pour the cream mixture into your ice cream maker while it is churning, add the cookie bits. Once mixture is finished churning, transfer the ice cream to a container and freeze for about two hours prior to eating. 

Hot Fudge

Recipe by Milk Bar

Ingredients

1 ounce 72% Chocolate, choppped

2 tablespoons cocoa powder

1/8 teaspoon kosher salt

2 tablespoons corn syrup

2 tablespoons sugar

1/4 cup heavy cream

Directions

1. Combine the chocolate, cocoa powder, and salt in a medium bowl.

2. Combine the corn syrup, sugar and heavy cream in a heavy bottomed sacuepan and stir intermittently while bringing to boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let it sit one minute.

3. Slowly begin to whisk the mixture. Then continue, increasing the speed of your whisking every 30 seconds, until the mixture is glossy and silky-smooth.  This will take 2-4 minutes depending on your speed. You can use the sauce at this point or keep in an airtight container in the fridge for up to 2 weeks. 

 

Foodbuzz 24x24: "A New Style" Dinner Party

How many of your parents would tell you where they were at the day that JFK was killed? It was something ingrained in their memory and one that they would never forget. However for my generation  our JFK moment was more musically based. Sure they had Janis, Jim and Jimi pass but ours was special in our own way. A certain someone with the last name of Cobain. Okay, okay, Kurt Cobain, April of 1994. 

Then there were the bands that seemed like they would last forever. You know the ones that you would blast in your bedroom while getting ready for a night out or even in your car with friends on the way to the next house party. 

For me, and my generation, Beastie Boys was the epitome of cool and once you put that tape in your walkman (NO...SLEEP...TILL BROOKLYN!!! Waaaa waaaa... Yes that was supposed to be a guitar riff there) a cruddy day turned brighter. Sure sounds cheesy, but let's get real, it was the truth. 

However, my favorite song of all time?! SABATAGE!!!! I swear I'm still 14 in my bedroom watching the best video EVER!!!!! I mean seriously, check out those staches! Swoon!

 

So, imagine me having another Cobain moment when visiting Los Angeles a few weeks back realizing that Adam Yauch aka MCA had passed. Yes, a founding member of such an iconic band and numero uno memory maker growing up. Bummed to say the least. 

When I proposed to put on a Beastie Boys themed party for Foodbuzz's monthly 24x24 party, I was pumped when they accepted it! Although the concept of making food referenced from Beastie Boys songs is nothing new, I felt this was the perfect way to say thank you for the memories and for my friends and I to have a blast eating food with a twist that has been referenced from their songs. 

We started out with our very own "Graffiti Wall" where I had put up a blank canvas for us to spray paint to our heart's desires. Although as you can see none of us are very good graffiti artists.The extent of us painting our name was about as far as we got. But, hey we tried and had a blast doing so!

So, we started out our "A New Style" dinner party with none other than a Brass Monkey Cocktail. Now, it wasn't a real Brass Monkey (40 oz. with some of it poured out until you reach the 40 oz. type on the bottle then add in OJ), but we had a good ol' bottle of Olde English waiting in case anyone was brave enough.

However, I must admit this is a song that holds special meaning. I mean how could I forget the fact that our pom coach in EIGHTH grade had us do a dance to this. Ummmm, I don't think she had any clue what a brass monkey was and we laughed everytime we would perform it.

Peruse, enjoy and reminiscence your own Beastie Boy moments and I would love to give out a big thank you to Foodbuzz for sponsering our "New Style" dinner party and a big thank you to MCA from Beastie Boys. Thank you for the memories!

"Brass Monkey" Cocktail

Brass monkey- That funky monkey- Brass monkey junkie- That funky monkey

Ingredients

1 oz. Gin

1 oz. Tequila

1 oz. OJ

1 oz. Grapefruit Juice

Dash of Triple Sec and Sour Mix

Directions

1. Combine all ingredients in a cocktail shaker with ice, shake then serve with orange slices if desired.

 

Sweet and Salty Popcorn

From Shadrach

Vicious circle of reality since the day you were born- And we love the hot butter on what? The popcorn!

Ingredients

6 cups fresh popped popcorn

1 teaspoon salt

2 tablespoons unsalted butter, melted

2 teaspoons confectiner's sugar

Directions

1. Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir  together.  Drizzle over the popcorn, tossing to coat. Serve or store in an airtight container for up to 1 day.

Recipe adapted from Country Living

 

Smoked Pork and Beans

From  The New Style

B-E-A-S-T-I-E, what up Mike D?

Ah yeah, that's me

I got franks pork and beans

Always bust the new routines

Ingredients

1.5 pounds smoked pork neck bones

1 lb. dried cannellini beans

1 onion, chopped

3 cloves garlic, chopped

2 carrots, peeled and diced

3 cups water

3 cups chicken stock

2 bay leaves

1 14. oz can of diced tomatoes

2 sprigs of fresh rosemary

1.5 tablespoons olive oil

Directions

1. Heat olive oil in a dutch oven. Saute onions, garlic and carrots until tender, about 6 minutes or so.

2. Add the pork bones, water, stock, bay leaves and rosemary. Bring to a boil. Add the dried beans and turn down to a simmer.

3. Cover and cook for 2 hours. Test the beans and make sure they are starting to become tender.

4. After 2 hours, add the can of tomatoes and turn the bones, simmer another hour.

5. Remove the bones from the pot and when cool enough, shred the meat that is on the bones with two forks. If it falls off the bone you will know it is ready.

Recipe adapted from Stacey Snacks Online

 

Pesto Pizza

From B-Boys Makin' With the Freak Freak

Yeah, The B-Boys Makin' with The Freak Freak

Mario's nagging Nonni's about the pesto pizza

And then he's on a mission and he's checking for peacha 

Ingredients

1/4 cup basil pesto

2 precooked pizza crusts (8-inches)

1 sliced plum tomato

1 large fresh mozzarella ball, sliced

Coarse salt and ground pepper

Directions

1. Preheat the oven to 450 degrees. Spread basil pesto on each of the two pizza crusts.

2. Layer each crust with plum tomato and mozzarella slices. Season with the salt and ground pepper.

3. Transfer to a baking sheet; bake until cheese has melted and crust is golden brown; about 10 minutes.

Recipe from Marthastewart.com

 

Cucumber and Mango Salad

From So What Cha Want

Well I'm as cool as a cucumber in a bowl of hot sauce

You've got the rhyme and resaon but no cause

 Ingredients

1 cucumber peeled and sliced 1/4 inch thick

.50-.75 tablespoons Siracha sauce

1 mango peeled and cut into 1/4 inch thick

1/2 tablespoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup sour cream

Mint sprig for garnish

Directions

1. In a mixing bowl combine the cucumber, mango, siracha, sugar, kosher salt and black pepper.

2. Marinate for at least 20 minutes.

3. Get rid of excess liquid, add sour cream, toss and garnish with the mint sprig.

Adapted from Cholula

 

Vanilla and Cinnamon Challah Bread Pudding topped with a Matzoh Streusel

From The Hard Way

Sneak between the sheets so hide like matzo

Holler back challah bread...next 

Ingredients

10 cups challah bread, in chunks

1 (12 oz) can evaporated milk

1 cup whole milk

1 cup half and half

8 eggs lightly beaten

1 cup granulated sugar

1/2 cup unsalted butter, melted and cooled

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/8 teaspoon salt

2 cups apples, peeled and coarsely chopped 

3/4 cup raisins

Streusel

.75 package of matzo pulsed to a fine powder in a food processor

2 sticks unsalted butter, melted

1.5 tablespoons cinnamon

1/4 cup granulated sugar

Directions

1.Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.

2. Place the bread chunks in a large mixing bowl.

3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt and pour this mixture over the bread chunks and let stand for 10 minutes. 

4. Fold in the apples and rasins, if using, then spoon the mixture into the prepared pan and top with the streusel. The Streusel: Mix all ingredients together until crumbly.

5. Bake 35-45 minutes or until golden.

6. Cool about 5 minutes prior to serving. 

 

 

Candy Bar Pie

This is one of those kind of pies. You know, the kind where you initially feel it is reserved for the evening tuck in, and instead you find yourself mid-afternoon unable (or unwilling) to resist. In which case you find yourself sitting at the computer writing a post about the very item you are eating, that very second. 

Just think of that as a previous disclaimer to what might ensue (you might find yourself finishing the whole pie within a matter of a couple of days) and that this is a fair warning. This pie is good stuff people. I like to think of it as having the perfect balance between sweet and salty and that it truly is like the perfect candy bar.

I chose to make this recipe out of the cookbook I am obsessed with in 2012: Momofuku Milk Bar. This along with the Cornflake-Chocolate Chip-Marshmallow Cookies, were the two recipes that I was immediately drawn to. Okay and the Birthday Cake too. 

Like many Milk Bar recipes, this one does have many steps, although that is one of the things that makes the end result oh so good and worth it. Enjoy!

 

Candy Pie Bar

Sources: Momofuku Milk Bar by Christina Tosi

Ingredients

 1 recipe Salty Caramel, melted (Recipe will follow)

1 recipe Chocolate Crust (Recipe will follow), refrigerated

8 mini pretzels

1 recipe Peanut Butter Nougat

1.5 ounces dark chocolate

1.5 ounces white chocolate

2 tablespoons grapeseed oil

Directions

1. Pour the salty caramel into the crust. Return it to the fridge to set for at least 4 hours or overnight.

2. Preheat oven to 300 degrees.

3. Spread the pretzels out on a sheet pan and toast for 20 minutes, or until they haave slighty darkened in color. Set aside to cool.

4. Get the pie from the fridge and cover the face of the hardened caramel with the nougat. Use the palms of your hands to press down and smooth the nougat into an even layer. Return the pie to the fridge and let the nougat firm up 1 hour.

5. Make a chocolate glaze by combining the chocolates and oil in a microwave-safe bowl and gently melting them on medium in 30-second increments, stirring between each one. Once the chocolate is melted, whisk the mixture until smooth and shiny. Use the glaze the same day, or store in an airtight container at room temperature for up to 3 weeks.

6. Finish the pie: Remove it from the refrigerator and using a pastry brush, paint a thin layer of the chocolate glaze over the nougat, covering it completely. (If the glaze has firmed up, gently warm it so it is easy to paint on the pie). Arrange the pretzels evenly around the edeges of the pie. Use the pastry brush to paint the remaining chocolate glaze in a thin layer over the pretzels, seeling in their freshness and flavor.

7. Put the pie in the fridge for at least 15 minutes to set the chocolate. Wrapped in plastic, the pie will keep fresh in the fridge for 3 weeks or in the freezer for 2 months; defrost before serving. 

8. Cut the pie into 8 slices, using the pretzels as your guide: each slice should have a pretzel in it.

Chocolate Crust

Ingredients

3/4 recipe chocolate crumb (Recipe will follow)

2 teaspoons sugar

1/8 teaspoon kosher salt

1 tablespoon butter, melted

Directions

1. Pulse the chocolate crumbs in a food processor until they are sandy and no sizeable clusters remain.

2. Transfer the mixture to a bowl and with your hands, toss the sugar and salt. Add the melted butter and knead it into the sand until it is moist enough to knead into a ball. If it is not moist enough to do so, melt an additional tablespoon of butter and knead it in.

3. Transfer the mixture to a 10-inch pie tin. With your fingers and the palms of your hands, press the chocolate crust firmly into the tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic wrap, the crust can be stored at room temp for up to 5 days or in the fridge 2 weeks.

Chocolate Crumb

Ingredients

2/3 cup flour

1 teaspoon cornstarch

1/2 cup sugar

2/3 cup cocoa powder

1 teaspoon salt

Directions

1. Heat the oven to 300 degrees.

2. Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.

3. Add the butter and paddle on low speed until the mixture starts to come together in small clusters.

4. Spread the clusters on a parchment or Silpat lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.

5. Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for up to one week at room temp.

Salty Caramel

Ingredients

1/2 cup heavy cream

2 tablespoons butter

1 teaspoon vanilla extract

1 teaspoon kosher salt

2/3 cup sugar

2 tablespoons corn syrup

1 gelatin sheet  or 1/2 teaspoon powdered gelatin

1/2 cup heavy cream

Directions

1. Put 1/2 cup heavy cream, butter, vanilla and salt in a medium bowl and set aside.

2. Make the caramel: Heat the sugar and corn syrup in a medium heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan- you want it all to melt and caramelize evenly. Cook and stir, until the caramel is a deep, dark amber, 3-5 minutes.

3. Meanwhile, bloom the gelatin.

4. Once the caramel has reached the target color, remove the saucepan from the heat. Very slowly and very carefully pour the remaining 1/2 cup heavy cream into the caramel. The caramel will bubble up and steam; stand away until steam dissipates. Whisk the mixture together. If it is at all lumpy, or there are any clumps of hardened caramel floating around the cream, put the saucepan back over medium heat and heat the mixture, whisking constantly until all of the caramel has dissolved and the mixture is smooth; remove the pan from the heat.

5. Whisk the bloomed gelatin into the caramel. Once the gelatin has dissolved, pour the caramel through a fine-mesh sieve into the bowl with the butter. Let the mixture sit for 2 minutes, then begin whisking. Whisk slowly at first to preven the hot cream from splashing, then continue whisking until the mixture is completely homogenous.

6. Use immediately, or store in an airtight container in the fridge for up to 3 weeks. When ready to use, simply melt in the microwave container in 30 second increments.

Peanut Butter Nougat

Ingredients

2 tablespoons sugar

1/2 tablespoons water

3 tablespoons sugar

1/2 tablespoons water

1 egg white

1/4 cup peanut butter

1/2 recipe Peanut Brittle (Recipe to follow)

1/2 teaspoon kosher salt

Directions

1. Put the first measures of sugar and water in a tiny saucepan and genlty slush the sugar around in the water until it feels like wet sand. Do the same thing with the second measures of sugar and water in another tiny saucepan.

2. Place both saucepans on the stove and begin heating them up: Turn the heat up to medium under the first sugar measurement and keep the heat low under the second measurement. Heat the first sugar up to 239 degrees F, keeping track of the temperature with an instant read thermometer.

3. While the sugar is heating up, put the egg white in the bowl of a stand mixer with the whisk attachment, begin whipping it to medium-soft peaks. If the white reaches medium-soft peaks before the first sugar hits 239 degrees, slow your mixer way down and let the sugar catch up. Or, if you notice that the sugar is almost 239 degrees and the white is still a bit off, turn the heat way down under the sugar and turn the speed way up on the mixer. Ideally, the white will reach medium-soft peaks at exactly the same time as the first sugar measurement hits its mark.

4. Once the first sugar measurement reaches 239 degrees, remove it from the heat and very carefully pour it into the whipping egg white, and turn the mixer down to a low speed  while doing this. Once all the sugar is successfully added to the egg white, turn the mixer speed back up and turn the heat way up under the second sugar measurement. Once this sugar reaches 248 degrees, remove it from the heat and pour it into the whipping egg white, taking the same precautions as with the first sugar measurement. Let the egg white whip until cool.

5. While the white is mixing, mix the peanut butter, peanut brittle, and salt in a large bowl until well blended.

6. Once the white has cooled to room temperature, turn the mixer off, remove the bowl and using a spatula, fold the white into the peanut butter mixture. Use immediately in the candy bar pie assembly.

Peanut Brittle

Ingredients

1 cup sugar

1/2 cup peanuts

Directions

1. Line a quarter sheet pan with a Silpat (parchment will not work)

2. Make a dry caramel: Heat the sugar in a small heavy bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan, you want it all to melt and caramelize evenly. Cook and stir until the caramel reaches a deep, dark amber, about 3-5 minutes.

3. Once the caramel has reached the target color, remove the pan from the heat and with the heatproof spatula, stir in the nuts. Make sure the nuts are coated in caramel, then dump the contents of the pan out onto the prepared sheet pan. Spread out as thin and evenly as possible. The caramel will set into a hard-to-move around brittle mass in less than a minute, so work quickly. Let the brittle cool completely.

4. Break up the pieces and enjoy as is, or if using in a recipe, process in a food processor until the mixture is almost like sand.