Gastronome Tart

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

 

Chocolate-Cherry Blondies

It is a New Year and as usual like all New Year's I have been busy counting points, tracking my weight all while running a food blog... Yeah. I know. Yet, sometimes I just can't help myself. I wanted to get back in the kitchen. Bake something. Anything. 

So, I scrounged through my cabinets and came across dried cherries and chocolate. Great combo. Just ask well, anyone. I baked these up yesterday and yes, just in time for the game.

They are chewy, chocolaty and absolutely delicious. Blondies, and brownies have always been staples at game day parties and these were no different. Although the big game is a couple of weeks away, pin this, bookmark this or just plain print this recipe out as these are great for a crowd and no utensils are needed. Except maybe a plate or a napkin to catch those crumbs while you are glued to the tube. Enjoy!

Chocolate- Cherry Blondies

Makes 24 Bars

Ingredients

 2 2/3 cups all-purpose flour (spooned and leveled)

4 teaspoons baking soda

1/2 teaspoon fine salt

2 sticks unsalted butter, room temperature

2/3 cup granulated sugar

1 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 cup dried tart cherries

Directions

1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.

2. In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.

3. Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely in pan on a wire rack.

   Source Martha Stewart

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Brown Butter Blondies

Crazy Cookies

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

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 

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. 

 

 

Cinnamon Bun Pie

 

I know, I know... it sure has been a while since I have posted. However, there has been good reason for this. MUCH has been going on over at Casa de Gastronome Tart. I can't wait to share it with you, but in due time my reader's, in due time.

Which is why I thought this cinnamon bun pie would be perfect for the occasion. Absolutely ooey, gooey and reminiscent of Cinnabon. Although much better in my opinion. It is perfect for a crowd and is sure to hit the spot. Like most Milk Bar recipes, there are many steps and like most Milk Bar recipes, you will not be disappointed. Enjoy!

 Cinnamon Bun Pie

Makes 1 (10 inch) pie. Serves 8-10

Ingredients

1/2 recipe of Mother Dough (Recipe to follow)

3 tablespoons flour, for dusting

1/4 cup browned butter

1 recipe of Liquid Cheesecake (Recipe to follow)

1/4 cup light brown sugar, tightly packed

1/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1 recipe Cinnamon Streusel (Recipe to follow)

Directions

1. Heat the oven to 350 degrees.

2. Punch down and flatten the proofed dough.

3. take a pinch of flour and throw it across the surface of a smooth dry countertop, to lightly coat the counter. Take another pinch of flour and lightly dust a rolling pin. Use the rolling pin to flatten the punched-down dough, then roll out the dough with the rolling pin or stretch the dough out by hand as if you were making a pizza from scratch. Your end goal is to create a large circle that is 11 inches in diameter. Keep your 10 inch pie tin nearby for reference. The 11 inch dough round should be 1/4 to 1/2 inch thick.

4. Gently place the dough in the pie tin. Alternate between using your fingers and palms of your hands to press the dough firmly into place. Put the pie tin on a sheet pan.

5. Use the back of a spoon to spread half of the brown butter in an even layer over the dough.

6. Use the back of another spoon to spread half the liquid cheesecake in an even layer over the brown butter. Spread the remaining brown butter in an even layer over the liquid cheesecake.

7. Scatter the brown sugar on the top of the brown butter. Tamp it down with the back of your hand to help keep it in place. Then sprinkle evenly with the salt and cinnamon.

8. Now for the trickiest layer: the remaining liquid cheesecake. Stay cool, and spead it as gently as you can to achieve the most even layer possible.

9. Sprinkle the streusel evenly on top of the cheesecake layer. Use the back of your hand to secure the streusel.

10. Bake the pie for 40 minutes. The crust will puff and brown, the liquid cheesecake will set firm, and the streusel will crunch up and brown. After 40 minutes, gently shake the pan. the center of the pie should be slightly jiggly. The filling should be set toward the outer boundaries of the pie tin. If some of the filling erupted onto the sheet pan below, that's okay! You can snack on it later :)

11. Cool the pie on a wire rack. To store, cool the pie completely and wrap well in plastic wrap. In the fridge, the pie will keep fresh for 3 days ( the crust gets stale quickly); in the freezer, it will keep for one month.

12. When you are ready to serve the pie, know that it's best served warm. You can microwave a slice for 30 seconds or warm the whole pie at 250 degrees for 10-20 minutes.

 

Mother Dough

Makes about 2 pounds

Ingredients

3.5 cups flour (550 g)

1 tablespoon kosher salt (12 g)

1/2 packet or 1 1/8 teaspoon active dry yeast (3.5 g)

1 3/4 water at room temperature (370 g)

Grapeseed Oil

Directions

1. Stir together the flour, salt and yeast in the bowl of a stand mixer. Use the dough hook like a spoon to mix together the ingredients. Continue stirring it with your hands and add the water, mixing for 1 minute, until the mixture has come together.

2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.

3. Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.

4. The dough is ready to be used as directed. If you do not plan on using the dough immediately, you can store it in an airtight container at least twice it's size in the fridge for 3 days.

 

Liquid Cheesecake

Ingredients

8 ounces cream cheese

3/4 cup sugar

1 tablespoon cornstarch

1/2 teaspoon kosher salt

2 tablespoons milk

1 egg

Directions

1. Heat the oven to 300 degrees.

2. Put the cream cheese in the bowl of a stand mixer fitter 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 minutess, until the sugar has been completely incorporated. Scrape down the sides of the bowl.

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

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

5. Line the bottom and sides of a 6x6 inch baking pan with plastic wrap. Pour the cheesecake batter into the pan and put it into the oven and bake for 15 mintues. 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 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 1 week.

 

Cinnamon Streusel

Ingredients

1/4 cup flour

1/4 cup old fashioned rolled oats

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

2 tablespoons light brown sugar

2 tablespoons butter, melted

1/8 teaspoon vanilla

Directions

1. In a bowl combine the flour, oats, cinnamon, salt and brown sugar with a spoon or spatula until the dry ingredients are incorporated. Pour in the melted butter and vanilla and toss the mixture until almond sized dark oat clusters form.

2, If your making the pie the same day, the streusel can wait out on the counter. If your making the streusel in advance, transfer it to an airtight container and store in the fridge or freezer for up to 2 weeks.

 

Pot of Gold

How unbelievably fun are these bags of candy? I swear Pinterest has been the best thing to come to the internet since social media began. I found this on Pinterest and decided to make them and here is my final result!

They are surprisingly easy to put together and the print out and directions can even be found on the blog: It is what it is. Be sure to check out this fun crafting blog. She comes up with some pretty amazing ideas. These are perfect for giving out as party favors or even just family and friends as I will be doing. Besides, who doesn't love Rolos?!

 

Kale Salad with Pomegranate and Toasted Walnuts

As I have mentioned in previous posts, I absolutely LOVE kale. However, I have not always embraced raw kale. There was just something about it that I did not like. But, I kept trying new  recipes that involved this leafy vegetable until I must admit, I like kale in all it's forms.

While this salad is extremely easy to make, the flavor combination is absolutely delicious. The tartness from the pomegranate seeds mixed in with the crunch of the kale and walnuts makes this a superb meal. I have to say that at first I didn't know if I would like this salad that much, however, it is now in my recipe arsenal for healthy, easy and delicious salads that would be perfect for a first course dinner during the winter month's or for lunch anytime of the week. Enjoy!

Kale Salad with Pomegranate and Toasted Walnuts

Serves 4

Recipe adapted from Whole Living

Ingredients

1 bunch kale, torn

2 tablespoons olive oil

1 tablespoon fresh lime juice

1/2 teaspoon freshly grated ginger

1/2 cup pomegranate seeds (from 1/2 fruit)

2 tablespoons chopped red onion

1/4 cup toasted walnuts

Coarse salt and pepper

Directions

1. Combine the olive oil, lime juice, ginger and whisk until combined.

2. Add pomegranate seeds, red onion, walnuts and dressing and toss. Season with salt and pepper.

Matt Lewis' Everyone's Favorite Birthday Cake

Last week was the hubby's birthday and like every birthday, I make a cake and no way am I going near that boxed stuff! 

The good thing is that the hubby isn't picky when it comes to my baking or cooking. Variety is the spice of life indeed when it comes to his palate. So, because of this, I have never made the same birthday cake twice and I have never thought about it. That is until I came across this recipe from Matt Lewis of the famed bakery Baked in Brooklyn. 

Matt came on the Martha Stewart show a few months ago to show us how to make the cake that he made this past summer for Martha's 70th birthday party. The recipe stayed in my mind ever since and when the hubby's birthday arrived, I knew exactly what cake I was going to bake this year.

The frosting is an amazing cream cheese frosting while the cake isn't your usual cake. There is cinnamon in  the batter so it gives it an unexpected surprise. It was surprisingly easy to make and was absolutely delicious which is why I will make this again and again. Enjoy!

Everyone's Favorite Birthday Cake

Recipe by Matt Lewis of Baked Bakery in Brooklyn 

Ingredients

For The Cake:

10 tablespoons unsalted butter, cut into 1/2 pieces, room temperature, plus more for pans

All-purpose flour, for pans

1 3.4 cups cake flour (not self rising)

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoons ground cinnamon

3/4 cups granulated sugar

1/2 cup firmly packed light-brown sugar

3 large eggs

1 cup sour cream

For the Chocolate Cream-Cheese Frosting

5 tablespoons unsalted butter, softened

5 ounces cream cheese, softened

2 to 2 1/2 cups confectioner's sugar, sifted

1/4 teaspoon salt

2 ounces dark chocolate, melted and cooled

Directions

1. Preheat the oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment rounds. Butter parchment paper and lightly dust with AP flour, shaking out excess.

2. In a large bowl; sift together the cake flour, baking powder, salt and cinnamon, set aside.

3. In a bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time and beat until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture in 3 additions, alternating with sour cream and ending with the flour mixture, scraping down the bowl as necessary.

4. Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and reinvert; let cool completely.

5. Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioner's sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioner's sugar, 1 tablespoon at a time until it becomes firm. Do not over beat. Frosting can be made 1 day in advance if stored in an airtight container in the fridge. Let soften at room temperature before using.

6. Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. It may seem like there is not enough frosting, but it is the exact amount with none leftover. Cake can be kept in an airtight container refrigerated for up to 3 days. Let come to room temperature before serving.

Pear Dumplings

This time of the year always seems to have it's clichés in terms of food. The usual gingerbread, pumpkin and cookies that are served at dinner parties across the world. While I absolutely love those goods as well (and you most likely will see some featured on here this month) I usually like to serve my guests a little something unexpected.

These pear dumplings are absolutely perfect for impressing dinner guests and they are actually quite easy to make. The pears are poached in a white wine, vanilla bean, sugar and cinnamon stick concoction and then allowed to chill overnight. The next day wrap them in some pate brisee and voila! You have yourself an amazing dessert that your guests are sure to enjoy. 

 

Pear Dumplings

Makes 8 small or 5 large dumplings

Ingredients

For The Poached Pears

2 bottles of dry white wine

1/4 cup freshly squeezed lemon juice, plus the peel of 2 lemons

2 cups granulated sugar

2 cinnamon sticks

1 vanilla bean, halved and seeded

5 large or 8 small pears, peeled

For The Crust

Pate Brisee

For The Finishing

1/2 cup granulated sugar

4 teaspoons ground cinnamon

4 tablespoons cold unsalted butter, cut into small pieces

1 egg beaten, with 2 teaspoons water to glaze

Fine Sanding Sugar

 

Directions

1.Poach the pears; Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean and seeds in medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Add the pears, lowering the heat and cook for 20-30 minutes, until pears are tender. If necessary, turn the pears very gently by rotating the stems with your fingertips so that they cook evenly.  Remove the pears to a bowl, bring the poaching liquid to a rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, at least 6 hours or overnight.

2. Assemble to the dumplings; Roll out the pastry to a thickness of no more than 1/8 inch. Using a sharp knife cut dough into triangles (using a pear at your guide for size) Cut as many leaf shapes as possible from the pastry scraps and use the back of a paring knife to make vein markings. Keep the pastry chilled on a parchment-lined baking sheet until ready to use.

3. Preheat the oven to 400 degrees. Mix the sugar and cinnamon in a small bowl; set aside. Remove the pears from poaching syrup and pat dry. Reduce the syrup to half for serving. Using a parisian scoop, core each piece of fruit carefully, starting from the bottom to within 3/4 inch of the top. Take care to leave the stem intact. Fill each fruit with some of the cinnamon-sugar mixture and dot with the butter. Invert each pear onto the center of the triangle of pastry. Lightly brush edges with the egg wash. Bring the edges to the pastry together and pinch to seal. Garnish the dumplings as desired by pasting the leaves on with egg wash. Lightly brush each dumpling with the egg wash and if desired sprinkle with the sanding sugar. Place the dumplings on a parchment lined baking sheet and chill until ready to bake.

4. Cover stems with foil. Bake in upper third of oven for 30-35 minutes. Transfer to wire racks to cool until warm and serve each dumpling with the reduced syrup.

Source: Martha Bakes