Caramel Apple Shortbread Bars

Posted on October 15, 2014 by sparecake

This recipe is actually one that I tried this spring in Greece with one of my classmates, but it didn’t work out quite right then. It turned out delicious, but the caramel was rock hard, so eating it was a challenging, somewhat drooly event. This time, though, thanks (I think) to the use of a candy thermometer, the caramel came out soft enough to bite, but still firm enough to hold its shape. Everyone that had some of this batch loved it, and it feels fall-appropriate!

IMG_3923Ingredients:

Shortbread:

  • 10 tablespoons unsalted butter, room temp
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 2/3 cup all-purpose flour

Apples:

  • 1 tablespoon unsalted butter
  • 1 apple, peeled, cored, and diced
  • 1 tablespoon brown sugar

Caramel:

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 3/4 cup golden syrup or light corn syrup
  • 2 teaspoons salt
  • 4 tablespoons sugar
  • 4 tablespoons heavy cream
  • 1 1/2 teaspoons vanilla bean paste or extract

Line a 9X9″ pan with parchment paper and set aside. I only had an 8X11″ (and last time I used a 10″ round), and the ingredients still seemed sufficient for the slightly greater area.

In a large bowl, combine the butter, sugar, and salt for the crust with a fork, then stir in the egg yolk.

Villy did lots of the work when we tried it in the spring!

Villy did lots of the work when we tried it in the spring!

Add the flour, the combine with your hands until flaky. For me, this means squashing the butter bits until they’re super thin.

IMG_3911Transfer the dough to your lined pan and press down evenly across the bottom of the pan. Refrigerate 30 minutes.

IMG_3913During that time, preheat the oven to 350 degrees. Bake 25 minutes, until lightly browned, then take out and set aside.

IMG_3916While the shortbread bakes, combine the apples, butter, and sugar in a medium saucepan. Bring to a boil, then let simmer until the apples are soft. It may seem weird at first, expecting some apples, with no liquid but the melted butter, to boil, but the apples release some liquid and it does happen.

IMG_3914Combine the butter, brown sugar, golden syrup, salt, sugar, and cream for the caramel in a large pot. Bring to a boil, then stir for 5-10 minutes until thick and bubbly, at about 248 on a candy thermometer.

IMG_3918

Apparently if it looks like this for too long, you might be over heating it?

Remove the heated mixture from the stove, stir in the vanilla, then add the softened apples.

IMG_3919Pour the caramel mixture on top of the shortbread and spread evenly.

IMG_3920Refrigerate 2-4 hours, until firm. Slice cold, and keep chilled when not serving.

IMG_3922There is a lot of butter in this, and you can tell because it is really delicious! When you don’t overcook the caramel, it’s a good chewy texture that’s nice with the slight flakiness of the crust, with just a bit of gooeyness. It’s quite delightful!

Caramel Apple Shortbread Bars

From Culinary Concoctions by Peabody.

Shortbread:

  • 10 tablespoons unsalted butter, room temp
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 2/3 cup all-purpose flour

Apples:

  • 1 tablespoon unsalted butter
  • 1 apple, peeled, cored, and diced
  • 1 tablespoon brown sugar

Caramel:

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 3/4 cup golden syrup or light corn syrup
  • 2 teaspoons salt
  • 4 tablespoons sugar
  • 4 tablespoons heavy cream
  • 1 1/2 teaspoons vanilla bean paste or extract

Line a 9X9″ pan with parchment paper and set aside.

In a large bowl, combine the butter, sugar, and salt for the crust with a fork, then stir in the egg yolk.  Add the flour, the combine with your hands until flaky.  Transfer the dough to your lined pan and press down evenly across the bottom of the pan. Refrigerate 30 minutes. During that time, preheat the oven to 350 degrees. Bake 25 minutes, until lightly browned, then take out and set aside.

While the shortbread bakes, combine the apples, butter, and sugar in a medium saucepan. Bring to a boil, then let simmer until the apples are soft.

Combine the butter, brown sugar, golden syrup, salt, sugar, and cream for the caramel in a large pot. Bring to a boil, then stir for 5-10 minutes until thick and bubbly, at about 248 on a candy thermometer. Remove the heated mixture from the stove, stir in the vanilla, then add the softened apples.

Pour the caramel mixture on top of the shortbread and spread evenly. Refrigerate 2-4 hours, until firm. Slice cold, and keep chilled when not serving.

Posted in Dessert | Tagged , , , , | 2 Comments

Pluot and Cheese Galette

Posted on September 24, 2014 by sparecake

Recently my friend Hillary told me about Relay Foods (if you use that link to buy food, you and I both get $30 off), a local-ish food shopping website for Charlottesville, Richmond, DC, and Baltimore. With the $30 off from that discount, I got a variety of things, including some fancy cheeses. This particular cheese, the Brillat-Savarin Triple Creme Cheese, is a soft white cheese made slightly tangy bit a bit of lemon flavor. It’s really nice!

IMG_3744I really like pluots, and get excited every time I see them, so I was relieved when this flavor combo came out as well as hoped – would have hated to have wasted fancy cheese and pluots! Instead, the flavor is sort of like an amazing plum jam, with everything you love about pie crust. I’m into it!

IMG_3755Ingredients:

Crust:

  • 1 1/2 cups all-purpose flour
  • 9 tablespoons unsalted butter (you can swap out up to half for shortening if you desire)
  • 1/2 teaspoon salt
  • 3-4 tablespoons water

Filling:

  • 2 large pluots
  • 1 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2-3 ounces soft white cheese
IMG_3741

Good news: I ordered a cutting board last night!

IMG_3745To prepare the crust, first cut the butter into small cubes. Place the butter and some water in the freezer for 15-20 minutes.

Combine the flour and salt in a food processor, then add your chilled butter. Process for 3 pulses, each of about 3 seconds. Turn the machine to ‘on’ and drizzle in the water, a tablespoon at a time, until the mixture just starts to clump. Turn the food processor off, dump the contents into a bowl, and use your hands to press the dough into a ball. It will seem quite dry, but should stick together.

Looks real dry...

Looks real dry…

Add any remaining water, if necessary, to help it all stick together. Roll it all into a large ball, then flatten into a disk, rolling the edges along your hand/counter to smooth them out. Wrap in saran wrap and chill at least 30 minutes.

Came together, though.

Came together, though.

Preheat your oven to 375 degrees. Combine the cinnamon, flour, and sugar in a medium bowl. Slice the pluots into thin slices, then stir them into the flour mixture.

IMG_3743Roll the crust out on parchment paper or a silpat. Slice the cheese as thinly as possible, and spread it around the crust, leaving at least one inch clear around the outside. Because it’s a soft cheese, it may clump up when you cut it, but just spread it back out as thinly as possible.

The great thing about galettes is you can just shout RUSTIC whenever anyone judges your skills at rolling out an even/round crust!

The great thing about galettes is you can just shout RUSTIC whenever anyone judges your skills at rolling out an even/round crust!

Arrange the fruit slices over the cheese, and spread any remaining flour mixture over the pluots.

IMG_3748Fold the edges of the crust in, leaving a gap in the center, and press the sides together to hold in place.

IMG_3749Bake 35-40 minutes, until the crust is golden brown and the filling is bubbling hot. Let cool several minutes before slicing and serving.

IMG_3752It’s really nice, and the crust stays crisp enough that you can pick any chilled leftovers up like pizza the next morning evening.

IMG_3756

Setting a terrible example, as you really shouldn't cut on a silpat!

Setting a terrible example, as you really shouldn’t cut on a silpat!

Pluot and Cheese Galette

Crust:

  • 1 1/2 cups all-purpose flour
  • 9 tablespoons unsalted butter (you can swap out up to half for shortening if you desire)
  • 1/2 teaspoon salt
  • 3-4 tablespoons water

Filling:

  • 2 large pluots
  • 1 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2-3 ounces soft white cheese

To prepare the crust, first cut the butter into small cubes. Place the butter and some water in the freezer for 15-20 minutes.

Combine the flour and salt in a food processor, then add your chilled butter. Process for 3 pulses, each of about 3 seconds. Turn the machine to ‘on’ and drizzle in the water, a tablespoon at a time, until the mixture just starts to clump. Turn the food processor off, dump the contents into a bowl, and use your hands to press the dough into a ball. It will seem quite dry, but should stick together. Add any remaining water, if necessary, to help it all stick together. Roll it all into a large ball, then flatten into a disk, rolling the edges along your hand/counter to smooth them out. Wrap in saran wrap and chill at least 30 minutes.

Preheat your oven to 375 degrees. Combine the cinnamon, flour, and sugar in a medium bowl. Slice the pluots into thin slices, then stir them into the flour mixture.

Roll the crust out on parchment paper or a silpat. Slice the cheese as thinly as possible, and spread it around the crust, leaving at least one inch clear around the outside. Arrange the fruit slices over the cheese, and spread any remaining flour mixture over the pluots. Fold the edges of the crust in, leaving a gap in the center, and press the sides together to hold in place.

Bake 35-40 minutes, until the crust is golden brown and the filling is bubbling hot. Let cool several minutes before slicing and serving.

Posted in Dessert | Tagged , , , | 1 Comment

Banana Fluffernutter Bundt

Posted on September 17, 2014 by sparecake

IMG_3729This past weekend was SPX, the Small Press Expo, outside DC, which brings together, among other folk, lots of web comic artists I like. The last time I went, in 2011, I brought cookies to the artists that I liked. This year, with my current kitchen situation, a bundt made the most sense. I asked around a tiny bit, and peanut butter/banana was a combo people like, so I went with it, and this cake seemed to go over well with everyone I gave a slice to! This was also probably the first time I ever opened a container of fluff without ending up with fluff in my hair, so really, success all around!

The single photograph I took at SPX this year was of the food map, because it was awesome.

The single photograph I took at SPX this year was of the food map, because it was awesome.

Ingredients:

Batter:

  • 3 cups mashed bananas
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups peanut butter chips

Fluff Center:

  • 8 ounces cream cheese, at room temperature
  • 8 ounces marshmallow fluff
  • 2 egg
  • 6 tablespoons flour

Peanut Butter Glaze:

  • 1/2 cup peanut butter
  • 1/2 cup milk
  • 2 cups powdered sugar
Banana-y!

Banana-y!

First prepare the fluff center. Beat together the cream cheese and fluff until well mixed. I eventually decided that that meant 8 ounces by weight, not volume, which is the larger amount. (Side note, a block of cream cheese and a 16 ounce container of fluff mixed together is a fantastic fruit dip!) Beat in the eggs, then the flour, beating until smooth. Set aside.

Oh hey that spatula thing is from Mary Kate!

Oh hey that spatula thing is from Mary Kate!

Grease a bundt pan and set aside. Line a baking sheet with foil or parchment and set aside. Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt, and set aside.

In a large bowl, combine the mashed bananas and the sugar and mix together for about three minutes on medium-high speed.

Not attractive.

Not attractive.

Beat in the oil until well mixed, then add the eggs one at a time, beating after each. Beat in the vanilla.

Still not so hot.

Still not so hot.

Add the flour mixture to the banana mixture and stir together on low, or by hand, until the ingredients just begin to come together. Add the peanut butter chips, and continue to stir just until everything is well incorporated.

IMG_3719 Pour half of the batter into the prepared bundt pan.

IMG_3720Top with the fluff mixture, spreading evenly around the pan.

IMG_3721Cover with the remaining banana batter.

IMG_3722I was not positive this was all going to fit in the pan, but it just did. Because it was so full, I put it on a baking sheet to catch any overflow, and, while I was impressed how little overflow there was… still better to have the pan.

Bake for 70-90 minutes. Check at 70 minutes – it is hard to be sure that the batter is cooked/dry, because melted peanut butter chips may stick to the toothpick or knife you use to check with, but make your best guess.

No drips around the edges...

No drips around the edges…

This blob was inside the center cutout of the pan, though.

This blob was inside the center cutout of the pan, though.

Cool in the pan until no longer hot to the touch, several hours, before turning out.

IMG_3727Prepare the glaze by whisking together the peanut butter and milk, then adding the powdered sugar 1/2 cup at a time. Drizzle over the top of the cake, then let set up about an hour before serving.

IMG_3730 IMG_3731I sliced and wrapped mine for traveling, and it held up quite well. It’s quite peanut butter-y and banana-y, as you’d hope, and any leftovers stay moist for days. And if you don’t want to take my word for it that this was good, for once you don’t have to!

cake tweet

Banana Fluffernutter Bundt

Doubled from Culinary Concoctions by Peabody.

Batter:

  • 3 cups mashed bananas
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups peanut butter chips

Fluff Center:

  • 8 ounces cream cheese, at room temperature
  • 8 ounces marshmallow fluff
  • 2 egg
  • 6 tablespoons flour

Peanut Butter Glaze:

  • 1/2 cup peanut butter
  • 1/2 cup milk
  • 2 cups powdered sugar

To prepare the fluff center: Beat together the cream cheese and fluff until well mixed.  Beat in the eggs, then the flour, beating until smooth. Set aside.

Grease a bundt pan and set aside. Line a baking sheet with foil or parchment and set aside. Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt, and set aside.

In a large bowl, combine the mashed bananas and the sugar and mix together for three minutes on medium-high speed. Beat in the oil until well mixed, then add the eggs one at a time, beating after each. Beat in the vanilla.

Add the flour mixture to the banana mixture and stir together on low, or by hand, until the ingredients just begin to come together. Add the peanut butter chips, and continue to stir just until everything is well incorporated.  Pour half of the batter into the prepared bundt pan. Top with the fluff mixture, spreading evenly around the pan. Cover with the remaining banana batter. Place on the baking sheet to catch any overflow.

Bake for 70-90 minutes, until cooked through. Cool in the pan until no longer hot to the touch, several hours, before turning out.

Prepare the glaze by whisking together the peanut butter and milk, then adding the powdered sugar 1/2 cup at a time. Drizzle over the top of the cake, then let set up about an hour before serving.

Posted in Dessert | Tagged , , , , , , , | 7 Comments

Dutch Oven Apple Fluff

Posted on September 10, 2014 by sparecake

IMG_3710Why hello there, blog friends! It’s been a while, again, because I have moved, again. It just keeps happening! This time I’m in DC. My kitchen is pretty tiny, has terrible lighting for photos, and has a really weird set of tools right now – I have a bundt, an immersion blender, and a flour sifter, but not a single bowl of any size or shape. Going to be a tricky one until I get a more permanent situation sorted, but I’ve finally baked something beyond granola bars, and it was delicious! I have never actually eaten Bickfords’ Big Apple Pancake, but I sort of picture it tasting something like this? The name remains unclear even halfway through baking, but by the time this is cooked through, it has poofed up impressively.

Some serious poof.

Some serious poof.

I got this recipe from a website that’s all dutch oven recipes and tips, intended mostly for using with your big black cast iron dutch ovens over/in campfires. Luckily, this recipe translated well to my enameled dutch oven and indoor cooking.

Ingredients:

  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 2 apples (the website used granny smith, I got golden delicious because they were on sale…)
  • 3 tablespoons cinnamon
  • 1/2 cup sugar
  • syrup, jelly, or powdered sugar for topping (optional)

Put the butter in a dutch oven and place on the stove over low heat until melted. When melted, swirl the dutch oven around to coat well with the butter. Preheat the oven to 375 degrees.

I guess you probably could have pictured this one without the photo...

I guess you probably could have pictured this one without the photo…

Beat the eggs together in a large bowl, then stir in the milk, flour, and salt. Combine the cinnamon and sugar in a ziplock bag and shake to mix.

Cut the apples into slices. A few at a time, put the apple slices in the ziplock and shake to coat well with the cinnamon sugar mixture. Use the apple slices to coat the bottom of your dutch oven.

IMG_3699Pour the egg mixture over the apples.

IMG_3700Sprinkle the remaining cinnamon sugar over the top of the mixture.

IMG_3701Place the lid on the dutch oven, and bake for at least 20 minutes. Cut with a knife to determine if the batter is cooked all the way through. Mine took closer to 35 minutes, which reminds me I should actually put the oven thermometer I have (But no bowls? I really brought the weirdest combo of things.) in there and see how it’s working!

This was halfway through, and probably it's most visually attractive state, but the batter was still uncooked.

This was at 20 minutes, and probably it’s most visually attractive state, but the batter was still uncooked.

As the dough cooks it will get huge, but then deflate once it's out of the oven.

As the dough cooks it will get huge, but then deflate once it’s out of the oven.

Top with syrup, powdered sugar, jam, or other topping. Where it has pretty similar ingredients to a pancake, I’ve voted for syrup, and it’s delicious!

IMG_3707 IMG_3709

Dutch Oven Apple Fluff

Lightly adapted from The Dutch Oven Dude.

  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 2 apples
  • 3 tablespoons cinnamon
  • 1/2 cup sugar
  • syrup, jelly, or powdered sugar for topping (optional)

Put the butter in a dutch oven and place on the stove over low heat until melted. When melted, swirl the dutch oven around to coat well with the butter. Preheat the oven to 375 degrees.

Beat the eggs together in a large bowl, then stir in the milk, flour, and salt. Combine the cinnamon and sugar in a ziplock bag and shake to mix.

Cut the apples into slices. A few at a time, put the apple slices in the ziplock and shake to coat well with the cinnamon sugar mixture. Use the apple slices to coat the bottom of your dutch oven, then pour the egg mixture over the apples. Sprinkle the remaining cinnamon sugar over the top of the mixture.

Place the lid on the dutch oven, and bake for at least 20 minutes. Cut with a knife to determine if the batter is cooked all the way through. Top slices with syrup, powdered sugar, jam, or other topping.

Posted in Breakfast, Brunch, Dessert | Tagged , , , | Leave a comment

Mini Polenta Pizzas

Posted on August 11, 2014 by sparecake

This is slightly more of a suggestion than an exact recipe, it’s an easy way to make some cute, tasty little pizzas without having to mess with kneading dough or rising times. The polenta also happens to be gluten-free, without requiring you to buy any (other) gluten-free specialty ingredients.

IMG_3511You can top however you like, though I’ll be describing the spinach pizzas I made.

Ingredients:

  • 1 18 ounce tube polenta
  • tomato sauce
  • shredded cheese (I used parmesan and cheddar)
  • 1 bag baby spinach (or other toppings)
  • olive oil

Cook the spinach with a drizzle of olive oil, covered, over medium low heat until wilted. The volume of spinach will decrease significantly.

That was a whole bag of spinach.

That was a whole bag of spinach.

Drizzle some olive oil in a cast iron pan and heat over medium high heat. Preheat your oven to 350 degrees, and line a large baking sheet with greased foil.

Remove the polenta from the packaging, draining off any liquid, and slice into 1/4″ slices. Cook the polenta on both sides until lightly browned.

They turn a more bold yellow, like those two at the bottom right, before starting to brown. (I flipped those back to cook further.)

They turn a more bold yellow, like those two at the bottom right, before starting to brown. (I flipped those back to cook further.)

IMG_3505Remove each cooked slice of polenta to the prepared baking sheet as they finish browning.

IMG_3506Spoon tomato sauce onto each slice of polenta.

IMG_3507Cover with cheese, then spinach (or other toppings as desired).

IMG_3508Bake for 15 minutes.

IMG_3509IMG_3510Serve using a spatula. You can eat these by hand, but it’s a bit easier/less messy to use a fork.

This was a good number for 3 people, and pretty quick to throw together. This was not actually the first time I’ve made these mini pizzas, and I don’t expect it will be the last!

Mini Polenta Pizzas

  • 1 18 ounce tube polenta
  • tomato sauce
  • shredded cheese
  • 1 bag baby spinach
  • olive oil

Cook the spinach with a drizzle of olive oil, covered, over medium low heat until wilted. The volume of spinach will decrease significantly.

Drizzle some olive oil in a cast iron pan and heat over medium high heat. Preheat your oven to 350 degrees, and line a large baking sheet with greased foil.

Remove the polenta from the packaging, draining off any liquid, and slice into 1/4″ slices. Cook the polenta on both sides until lightly browned. Remove cooked polenta to the prepared baking sheet.

Spoon tomato sauce onto each slice of polenta, then cover with cheese and toppings. Bake for 15 minutes, and serve using a spatula.

Posted in Dinner | Tagged , , , | 6 Comments

Bacon Brown Sugar Green Beans

Posted on August 8, 2014 by sparecake

My mom gets pretty into farmers’ market food in the summer, and somehow this resulted in her buying green beans the other day. She asked me to do something with them, and I was able to turn up a recipe everyone liked!

IMG_3550Ingredients:

  • 50-60 fresh green beans
  • 6 slices of bacon
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • salt
  • 2 cloves garlic, minced

Put a medium pot of water on the stove to boil over high heat. While it reaches a boil, rinse and de-string the green beans. Boil the beans for 5 minutes, then drain the boiling water and place the beans in a bowl of ice water and set aside.

IMG_3542Cut the slices of bacon in half, lay them on a paper towel-lined plate, and microwave for 90 seconds, rotating twice if your microwave doesn’t spin.

combineGrease a 9X13″ pan and preheat oven to 350 degrees.

Taking the green beans in bunches of five, wrap a slice of the partially cooked bacon around each bundle and place, seam-side down, in the greased pan. Repeat until the beans are all used up.

IMG_3544Stir together the butter and brown sugar and drizzle over the bean bundles.

IMG_3545Sprinkle with salt and minced garlic.

IMG_3548Wrap with foil and bake in the preheated oven for 40 minutes. Take the foil off, turn the oven to the broiler setting, and cook a further five minutes to crisp up the bacon, then serve.

IMG_3549It’s hard to go wrong with brown sugar and butter, and adding bacon never hurts, so this recipe was always going to be a winner. The beans and the bacon both come out the right amount of cooked and with a nice brown sugar flavor, and you’ve got a leftover half a pack of bacon to eat for breakfast the next day!

IMG_3551

Bacon Brown Sugar Green Beans

Adapted from AllRecipes.

  • 50-60 fresh green beans
  • 6 slices of bacon
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • salt
  • 2 cloves garlic, minced

Put a medium pot of water on the stove to boil over high heat. While it reaches a boil, rinse and de-string the green beans. Boil the beans for 5 minutes, then drain the boiling water and place the beans in a bowl of ice water and set aside.

Cut the slices of bacon in half, lay them on a paper towel-lined plate, and microwave for 90 seconds.

Grease a 9X13″ pan and preheat oven to 350 degrees.

Taking the green beans in bunches of five, wrap a slice of the partially cooked bacon around each bundle and place, seam-side down, in the greased pan. Repeat until the beans are all used up.

Stir together the butter and brown sugar and drizzle over the bean bundles. Sprinkle with salt and minced garlic. Wrap with foil and bake in the preheated oven for 40 minutes. Take the foil off, turn the oven to the broiler setting, and cook a further five minutes to crisp up the bacon, then serve.

Posted in Dinner | Tagged , , | Leave a comment

Nut Pie Cookies

Posted on August 4, 2014 by sparecake

Last week my friend Danielle and I made some cookies for our mutual friend Jen’s wedding. The wedding had pies, not cake, so we made some cookies to match. This is a recipe Danielle and her mother make every year at Christmas, and apparently tastes just like mini pecan pies, despite using walnuts. I didn’t taste them (as I haven’t started liking nuts since last week) but apparently they’re a hit every Christmas, and all Danielle’s family’s other Christmas cookies that I’ve tried have been great, so I’m willing to trust them!

IMG_3538Ingredients:

Crust:

  • 4 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup all-purpose flour

Filling:

  • 1 cup chopped walnuts
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon melted vanilla
  • 1 egg

Stir together the crust ingredients by hand until mixed, kneading a bit if necessary. Form into a disk, wrap in plastic wrap, and refrigerate at least 1 hour.

IMG_3531 IMG_3532Preheat oven to 375 degrees.

Separate the dough into 24 equal portions, roll each into a ball, and place into the wells of a mini cupcake pan.

IMG_3534Press the dough into the pan until it evenly covers each cup, coming up to the top of each.

IMG_3535Stir together the filling ingredients with a fork, then spoon 1 teaspoon of the mixture into each of the dough-lined cups, sharing any extra filling mixture evenly between them all.

IMG_3536Bake 20 minutes, until browned and risen. Let cool in the pan.

IMG_3537These came out cute, and apparently are like a delicious bite sized pecan pie! Just the start of a sweet married life for my friend! (Ew, that was maybe the worst thing I’ve ever typed!) Congrats, Jen!

IMG_3539

Nut Pie Cookies

From my friend Danielle’s kitchen.

Crust:

  • 4 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup all-purpose flour

Filling:

  • 1 cup chopped walnuts
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon melted vanilla
  • 1 egg

Stir together the crust ingredients by hand until mixed, kneading a bit if necessary. Form into a disk, wrap in plastic wrap, and refrigerate at least 1 hour.

Preheat oven to 375 degrees.

Separate the dough into 24 equal portions, roll each into a ball, and place into the wells of a mini cupcake pan. Press the dough into the pan until it evenly covers each cup, coming up to the top of each.

Stir together the filling ingredients with a fork, then spoon 1 teaspoon of the mixture into each of the dough-lined cups, spreading any extra filling mixture evenly. Bake 20 minutes, until browned and risen. Let cool in the pan.

Posted in Dessert | Tagged , , , | 2 Comments

Sticky Bun Dip

Posted on August 1, 2014 by sparecake

Another recipe from last weekend’s brunch, this one’s super easy and quick to throw together. It’s from Karo, and in my experience recipes directly from food companies are usually pretty foolproof, because they want you to have a good experience with their product. I’ve got a whole book of recipes from the back of packages, that a friend gave me years ago, that I should really dig out one of these days, but for now this one’s from Karo’s website.

IMG_3526Ingredients:

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup Karo® Dark Corn Syrup OR Karo® Light Corn Syrup (I used mostly light, as the bottle of dark was about empty)
  • 1/2 cup chopped pecans, toasted (I left these out. I will always leave nuts out.)

Preheat your oven to 350 degrees.

Beat together the cream cheese, powdered sugar, vanilla until smooth and creamy. Spread in an 8X8″ baking dish and set aside.

IMG_3521Combine the butter, brown sugar, and corn syrup in a small saucepan over medium heat. Cook, stirring constantly, until the butter melts and the mixture comes to a boil.

IMG_3522Boil for 1 minute, the remove from the heat and stir in the pecans. (Or don’t.) Pour the brown sugar mixture over the cream cheese mixture.

IMG_3523Bake for 20 minutes, until bubbly, then remove from the oven and let rest 10 minutes.

IMG_3524Serve with cookies, graham crackers, and/or apple or pear slices for dipping.

IMG_3529

Not the most appealing colors, admittedly, but it tastes good!

It is, as you might expect, sweet, and pretty delicious!

Sticky Bun Dip

From Karo Syrup.

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup Karo® Dark Corn Syrup OR Karo® Light Corn Syrup
  • 1/2 cup chopped pecans, toasted

Preheat oven to 350 degrees.

Beat together the cream cheese, powdered sugar, vanilla until smooth and creamy. Spread in an 8X8″ baking dish and set aside.

Combine the butter, brown sugar, and corn syrup in a small saucepan over medium heat. Cook, stirring constantly, until the butter melts and the mixture comes to a boil. Boil for 1 minute, the remove from the heat and stir in the pecans. Pour the brown sugar mixture over the cream cheese mixture. Bake for 20 minutes, until bubbly, then remove from the oven and let rest 10 minutes.

Serve with cookies, graham crackers, and/or apple or pear slices for dipping.

Posted in Dessert | Tagged , , , | Leave a comment

Chickpea Chicken Soup

Posted on July 28, 2014 by sparecake

I had a few friends over yesterday for brunch, and everything turned out really quite delicious. This soup, for instance, has a great flavor from the bacon, but also some sweetness, I think probably from the onions. It’s also, not surprisingly, much more filling than a thinner soup, with all the vegetables and chickpeas in there, although you don’t even really notice the chickpeas that much, especially not flavor-wise. It’s really a fantastic soup!

IMG_3518Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, chopped
  • 1/2 red pepper, chopped
  • 1 cup mushrooms, roughly chopped
  • 2 cups raw spinach
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon seasoned salt
  • 1 cup chopped carrots
  • 2 celery stalks, chopped
  • 2 15.5 ounce cans chickpeas, drained and rinsed
  • 32 ounces low-sodium chicken stock
  • parmesan cheese for garnish, if desired

By the time we get to adding the chicken to the recipe, we’ll want it to be cooked and chopped. You can cook it on the stove or bake it while the other ingredients cook in the first few steps, or use leftover shredded chicken from an earlier meal, it doesn’t really matter as long as it is no longer raw by the time we get to it.

Cook the bacon in a large pot over medium heat. Once brown and crispy, remove the bacon, leaving the grease behind.

IMG_3513Still over medium heat, cook the onions, mushrooms, and peppers in the bacon grease.

Steaming up the camera lens!

Steaming up the camera lens!

Cook until soft, 5-8 minutes, then add the garlic, spinach, paprika, and cumin, and stir together for 1 minute.

Getting nicely colorful.

Getting nicely colorful.

Reduce the heat to low and add the chickpeas, celery, carrots, chicken, and seasoned salt. Pour in the chicken stock, stir together, and simmer 30 minutes.

IMG_3519Add the bacon back right before serving, then garnish each bowl with parmesan cheese, if desired.

IMG_3527I made mine Saturday, stored the soup and bacon separately, then reheated and served it Sunday, and it was excellent. Much as I am lazy about chopping vegetables, I will definitely be making this again in the future!

IMG_3520

Chickpea Chicken Soup

Slightly adapted from How Sweet It Is.

  • 6 slices thick-cut bacon, chopped
  • 1 medium onion, chopped
  • 1/2 red pepper, chopped
  • 1 cup mushrooms, roughly chopped
  • 2 cups raw spinach
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 boneless, skinless chicken breasts, cooked and diced or shredded
  • 1 teaspoon seasoned salt
  • 1 cup chopped carrots
  • 2 celery stalks, chopped
  • 1 25-ounce can chickpeas, drained and rinsed
  • 32 ounces low-sodium chicken stock
  • parmesan cheese for garnish, if desired

Cook the bacon in a large pot over medium heat. Once brown and crispy, remove the bacon, leaving the grease behind.

Still over medium heat, cook the onions, mushrooms, and peppers in the bacon grease. Cook until soft, 5-8 minutes, then add the garlic, spinach, paprika, and cumin, and stir together for 1 minute. Reduce the heat to low and add the chickpeas, celery, carrots, chicken, and seasoned salt. Pour in the chicken stock, stir together, and simmer 30 minutes.

Add the bacon back right before serving, then garnish each bowl with parmesan cheese, if desired.

Posted in Brunch, Dinner | Tagged , , , | 4 Comments

Stuffed Zucchini

Posted on July 21, 2014 by sparecake

Hello lovely blog readers! I am back in the US! I’ve actually been back about 3 weeks, but hadn’t done a lot of cooking new things until now. It’s pretty delightful having a kitchen that has all the right bits and pieces, but you won’t need anything too special for this recipe.

It can be a bit of a struggle for me to make vegetable-heavy meals that I’ll actually like, but adding cheese and sausage does a pretty good job of overcoming that. This is real tasty, and at least healthier than layering the cheese and sausage in a heap of pasta.

 

Vegetables!

The internet tells me these are called Eight Ball Zucchini, which I’ll go along with.

Ingredients:

  • 3 eight ball zucchini
  • olive oil
  • 1/2 vidalia onion, diced
  • 2 sticks celery, chopped
  • 3/4 pound sweet Italian sausage
  • 1 large egg
  • 1/2 cup bread crumbs (I used gluten-free ones, because that’s what we have)
  • 1 pinch thyme
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling

Start by cutting the stems off of the zucchini, then cutting the zucchini in half, top to bottom.

IMG_3480Scoop out the inside of the zucchini, using a melon baller, ice cream scoop, or grapefruit spoon. Leave about a 1/4″ “shell” intact. Chop up the insides that you’ve scooped out, then set aside in a large bowl. Microwave the outsides for 3 minutes, and set those aside as well.

IMG_3481Preheat oven to 375.

Over medium heat, cook the onion and celery with a glug of olive oil until softened.

IMG_3482Pour the onion and celery off into the same bowl as the chopped zucchini. Cook the sausage in the now-empty pan until lightly browned, then add that to the bowl.

Briefly beat the egg, then add to the bowl. Add the bread crumbs, thyme, and cheese and stir everything together.

IMG_3483Lightly grease a baking dish just large enough to hold all the zucchini shells open-side up, such as an 8X8″ pan. Fill the shells with a heaping amount of the sausage mixture. Place any remaining mixture in a small greased pan, like a bread pan.

IMG_3484Sprinkle additional cheese on top of the zucchinis, as desired.

Bake 20 minutes, or until lightly browned on top.

IMG_3490Serve, enjoy, and feel a bit healthy for having eaten veg!

IMG_3491

Stuffed Zucchini

Inspired by AllRecipes, with some help from Kalyn’s Kitchen.

  • 3 eight ball zucchini
  • olive oil
  • 1/2 vidalia onion, diced
  • 2 sticks celery, chopped
  • 3/4 pound sweet Italian sausage
  • 1 large egg
  • 1/2 cup bread crumbs
  • 1 pinch thyme
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling

Start by cutting the stems off of the zucchini, then cutting the zucchini in half, top to bottom. Scoop out the inside of the zucchini, using a melon baller, ice cream scoop, or grapefruit spoon, and leaving a 1/4″ “shell” intact. Chop up the insides that you’ve scooped out, then set aside in a large bowl. Microwave the outsides for 3 minutes, and set those aside as well.

Preheat oven to 375.

Over medium heat, cook the onion and celery with a glug of olive oil until softened, then transfer to the bowl with the zucchini. Cook the sausage until lightly browned, then add to the same bowl. Briefly beat the egg, then add to the bowl. Add the bread crumbs, thyme, and cheese and stir everything together.

Lightly grease a baking dish just large enough to hold all the zucchini shells open-side up, such as an 8X8″ pan. Fill the shells with a heaping amount of the sausage mixture. Place any remaining mixture in a small greased pan, like a bread pan. Sprinkle additional cheese on top of the zucchinis, as desired.

Bake 20 minutes, or until lightly browned on top, and serve.

Posted in Dinner | Tagged , , | 2 Comments