Popcorn Cake

Posted on August 28, 2013 by sparecake

A really easy but surprisingly addictive snack that I served at my going away shindig!

IMG_7892Ingredients:

  • 2 bags microwave popcorn, butter flavor
  • 2 cups M&Ms
  • 1 1/2 cups pretzels, roughly broken up into medium sized chunks (I used Glutino gluten-free chocolate covered pretzels)
  • 1 stick butter (I would use salted)
  • 1 16 ounce bag mini marshmallows

Grease a bundt pan and medium bowl and set aside.

Pop both bags of popcorn in the microwave, one at a time. Pour them out into a very large bowl and fish out all the unpopped kernels. Add the M&Ms and pretzels, then set aside.

I stirred a tiny bit and all the M&Ms and pretzels dropped straight to the bottom!

I stirred a tiny bit and all the M&Ms and pretzels dropped straight to the bottom!

Melt the butter in a large saucepan over low heat, then add the marshmallows and cook until entirely melted and smooth.

Working on it...

Working on it…

Remove from the heat and let sit to cool a minute or two, then pour over the popcorn and stir well to combine, making sure that the M&Ms and pretzels are well mixed in, and not sinking all to the bottom.

Delicious mess!

Delicious mess!

Transfer half of the popcorn mixture to the bundt pan and press in firmly, adding as much more as you can cram into the pan. I found I had more than could fit, so put the rest in a bowl and pressed it firmly together into there.

IMG_7884IMG_7885Cover with greased plastic wrap and let sit 1 hour, then turn out onto a platter. If it doesn’t come out easily and immediately, you can run a butter knife around the inside of the pan to loosen the popcorn, but mine dumped right out.

IMG_7894You could theoretically do it all in a giant bowl, but the hole in the middle of the bundt cake makes it easier to cut slices. A bread knife works well for this. Too well – I can’t stop cutting off another chunk every time I walk by it!

IMG_7901Huh, I wonder what would happen if you “floured” the inside of the greased pan with sprinkles? Something to consider…

Popcorn Cake

From Cookies and Cups.

  • 2 bags microwave popcorn, butter flavor
  • 2 cups M&Ms
  • 1 1/2 cups pretzels, roughly broken up into medium sized chunks
  • 1 stick butter
  • 1 16 ounce bag mini marshmallows

Grease a bundt pan and medium bowl and set aside.

Pop both bags of popcorn in the microwave, one at a time. Pour them out into a very large bowl and fish out all the unpopped kernels. Add the M&Ms and pretzels, then set aside.

Melt the butter in a large saucepan over low heat, then add the marshmallows and cook until entirely melted and smooth.

Remove from the heat and let sit to cool a minute or two, then pour over the popcorn and stir well to combine, making sure that the M&Ms and pretzels are well mixed in, and not sinking all to the bottom.

Transfer half of the popcorn mixture to the bundt pan and press in firmly, adding as much more as you can cram into the pan. Press any extra firmly into the greased bowl.

Cover with greased plastic wrap and let sit 1 hour, then turn out onto a platter and serve.

Posted in Cookout, Dessert, Party! | Tagged , , , , | 7 Comments

Rainbow Bread

Posted on August 26, 2013 by sparecake

I had a going away brunch this weekend, and the most exciting thing I made was definitely this bread. Vibrant colors that don’t fade during baking and a delicious bread, great for sandwiches or french toast, this bread is a winner!

IMG_7881IMG_7880Ingredients:

  • 1 egg yolk plus enough milk to total 1 cup liquid
  • 3 cups all-purpose flour
  • 2 1/2 tablespoons sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 1/2 tablespoons unsalted butter, room temperature
  • 2 teaspoons salt
  • food coloring

In a small bowl or measuring cup, whisk the egg yolk and milk together and microwave 30 seconds. Set aside.

Combine the flour, sugar, and yeast in a stand mixer bowl and stir together. Pour in the milk mixture and the salt and butter, and stir together and then knead with the dough hook until smooth and supple, around 5 minutes.

IMG_7863Divide the dough into 5 equal pieces. I had my kitchen scale around, so for once my “even” divisions actually were. Put the pieces in bowls or on a piece of wax paper, and cover with saran wrap.

IMG_7864Wearing gloves, knead a different color food coloring into each portion of dough on a cutting board you don’t mind dying, or on some waxed paper. Other than the yellow, the other colors I used were from a set of neon food coloring, and they all looked great in the finished loaves. It takes a good chunk of time to knead the color into the dough evenly, but it’s worth it. Keep the doughs you’re not working on covered so they don’t dry out.

IMG_7867When all the doughs have been dyed, leave them covered and let rise
until doubled, 1 1/2 – 2 hours.

After the dough has risen, punch each color down and roll them out into 8X4″ rectangles. Stack them in a rainbow-y order.

IMG_7871Roll your stack up from one short end towards the other.

IMG_7872

The recipe as written makes one loaf, I doubled it for more bread.

Place the loaf in a lightly greased 9X5″ bread pan.

IMG_7873Cover and let rise until doubled, about an hour.

Preheat your oven to 375, and bake until brown on the outside, about 30 minutes. The loaf should sound hollow if you tip it out of the bread pan and tap on the bottom.

Let cool completely on a wire rack before slicing.

IMG_7879It looked good with the other rainbow items I made for the party!

IMG_7890And was fantastic french toast!

IMG_7898I’ll be sharing this with yeastspotting!

IMG_7900

Rainbow Bread

From Tablespoon.

  • 1 egg yolk plus enough milk to total 1 cup liquid
  • 3 cups all-purpose flour
  • 2 1/2 tablespoons sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 1/2 tablespoons unsalted butter, room temperature
  • 2 teaspoons salt
  • food coloring

In a small bowl or measuring cup, whisk the egg yolk and milk together and microwave 30 seconds. Set aside.

Combine the flour, sugar, and yeast in a stand mixer bowl and stir together. Pour in the milk mixture and the salt and butter, and stir together and then knead with the dough hook until smooth and supple, around 5 minutes.

Divide the dough into 5 equal pieces. Put the pieces in bowls or on a piece of wax paper, and cover with saran wrap.

Wearing gloves, knead a different color food coloring into each portion of dough on a cutting board you don’t mind dying, or on some waxed paper. Keep the doughs you’re not working on covered so they don’t dry out. When all the doughs have been dyed, leave them covered and let rise until doubled, 1 1/2 – 2 hours.

After the dough has risen, punch each color down and roll them out into 8X4″ rectangles. Stack them in a rainbow-y order. Roll your stack up from one short end towards the other end, then place in a lightly greased 9X5″ bread pan. Cover and let rise until doubled, about an hour.

Preheat your oven to 375, and bake until brown on the outside, about 30 minutes. Let cool completely on a wire rack.

Posted in Bread, Party! | Tagged , | 6 Comments

GISHWHES 2013

Posted on August 23, 2013 by sparecake

So, I was going to share the mug cake I made last night today, until it turned out to be really not very good. Like, I quit after a bite not good. Disappointing! So today, we’ll be recapping last week, when I took part in GISHWHES, the Greatest International Scavenger Hunt the World Has Ever Seen. If you want a reminder of some of the stuff my team got up to last year, it’s here. And this year…

Cream was whipped:

I made a beefcake:

beefMarriages were rescued with unconventional items:

Mary Kate went to work as a robot:

We had a pool party in her office’s dumpster:

04krMCkLater Mary Kate made some convincing arguments for the comeback of the telegraph:

Another amazing feminine hygiene product animal was born:

ODEFTWlHair was cut, and then put back:

And I ate some kale and garlic ice cream:

(It cuts right before I nearly puke. Don’t put garlic in ice cream. Seriously.)

My team was super excellent, and I highly recommend you keep an eye out for when GISHWHES comes back around next year! We may never win, but we’ll have a ridiculous time doing it. And hey, who says we’ll never win? I want the dang trip!

Posted in Pictures | Tagged | Leave a comment

Gluten-Free Fudgy Skillet Cake

Posted on August 21, 2013 by sparecake

This cake uses just cocoa powder, and not even that much cocoa powder, to get a very chocolatey flavor very simply. It’s perfect served with some vanilla ice cream!

IMG_7850Ingredients:

Cake:

  • 1 cup all-purpose gluten-free flour (use one without baking soda/baking powder like Pamela’s Bread Mix and Flour Blend or the Trader Joe’s brand flour)
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1/4 cup water
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla

Frosting:

  • 4 tablespoons butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla

Preheat oven to 350 degrees. Whisk together the flour, baking soda, sugar, and salt in a medium bowl and set aside. Stir together the milk, egg, and vanilla in a small bowl or measuring cup and set aside.

Put the butter, vegetable oil, cocoa powder, and water in a 10″ cast iron skillet and bring to a boil, whisking until smooth.

IMG_7837 IMG_7838Remove from the heat and whisk in the dry ingredients until well mixed.

IMG_7839Stir in the milk mixture and whisk until smooth again.

IMG_7840Transfer the skillet to the oven and bake 20-25 minutes. Our skillet is actually 12 inches, so the batter was spread more thinly, so I took it out at 20.

IMG_7841While the cake is still warm, combine the butter, cocoa, and milk for the frosting in a saucepan and bring to a boil.

IMG_7842Remove from the heat and add the powdered sugar and vanilla, stirring until smooth.

IMG_7843Spread gently over the cake, and serve.

IMG_7845While the cake is still hot, it doesn’t make the neatest slices, but the leftovers come out of the pan looking much nicer the next day (if you have any leftovers, that is).

IMG_7846 IMG_7849

 Gluten-Free Fudgy Skillet Cake

A tiny bit adapted from One Good Thing by Jillee.

Cake:

  • 1 cup all-purpose gluten-free flour (use one without baking soda/baking powder like Pamela’s Bread Mix and Flour Blend or the Trader Joe’s brand flour)
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1/4 cup water
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla

Frosting:

  • 4 tablespoons butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla

Preheat oven to 350 degrees. Whisk together the flour, baking soda, sugar, and salt in a medium bowl and set aside. Stir together the milk, egg, and vanilla in a small bowl or measuring cup and set aside.

Put the butter, vegetable oil, cocoa powder, and water in a 10″ cast iron skillet and bring to a boil, whisking until smooth. Remove from the heat and whisk in the dry ingredients until well mixed, then do the same with the milk mixture. Transfer the skillet to the oven and bake 20-25 minutes.

While the cake is still warm, combine the butter, cocoa, and milk for the frosting in a saucepan and bring to a boil. Remove from the heat and add the powdered sugar and vanilla, stirring until smooth. Spread gently over the cake, and serve.

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

Hash Browns and Some News

Posted on August 19, 2013 by sparecake

I haven’t really mentioned it yet, but in less than two weeks I’m moving to Greece! Posts until then will continue as normal, and then probably slow down for a bit as we try and get the kitchen in my new apartment up to speed. I don’t really know what to expect, cooking-wise, so it’ll be an adventure.

I figure there are some people here just for the recipes, not to hear about my life, so I have started a separate blog where I’ll be sharing pictures and general tales of life in Greece. There won’t be much on it for the next few weeks, but feel free to go subscribe or bookmark now! To Helicon And Back

News out of the way, here is some food! Hash browns, good for breakfast, or dinner, or as leftovers heated back up in the toaster oven for a snack.

This was not really a meal that made sense.

This was not really a meal that made sense.

Ingredients:

  • 2 medium russet potatoes
  • 1/2 medium onion, finely chopped (I was a bit lazy about the chopping, it’s fiiine)
  • 1/4 cup all-purpose flour (gluten-free is fine)
  • 1 egg
  • oil for frying
  • salt

Shred the potatoes into a medium bowl with some water in it. Even with the water, the potatoes may start to turn red as you go on to the next potatoes (especially if, like me, you double the recipe and have more potatoes to shred). Rinse off the potatoes well, until the water runs clear. All that redness should just wash away, leaving you back with nice white potato shreds.

Using a strainer and your hands, press as much water as possible out of the potato. No matter how dry they feel now, they’re going to end up seeming wet when you’re shaping them, so really try hard now to squeeze out the maximum amount possible.

IMG_7780Pour enough oil to be a 1/4″ deep in a heavy skillet over medium high heat.

Stir the onion, egg, and flour into the potato shreds.

IMG_7781 When the oil is sizzling hot, form some of the potato mixture into flat patties up to 1/2″ thick between your hands. Place them gently into the hot oil using a spatula and being careful of spitting oil. Repeat, putting as many patties in the pan as can fit without touching, then sprinkle a tiny pinch of salt on each one. Let cook about 5 minutes, until golden brown, then flip, salt, and cook another 5 minutes.

IMG_7782When the hash browns are cooked on both sides, remove them to a plate lined with paper towels, then continue with the rest of the uncooked potato mixture.

IMG_7783Serve still warm with ketchup, applesauce, hot sauce, or other condiment of your choice.

IMG_7784Tasty and simple! Didn’t even get grease in my laptop.

Hash Browns

From Allrecipes.

  • 2 medium russet potatoes
  • 1/2 medium onion, finely chopped (I was a bit lazy about the chopping, it’s fiiine)
  • 1/4 cup all-purpose flour (gluten-free is fine)
  • 1 egg
  • oil for frying
  • salt

Shred the potatoes into a medium bowl with some water in it. Rinse off the potatoes well, until the water runs clear. Using a strainer and your hands, press as much water as possible out of the potato.

Pour enough oil to be a 1/4″ deep in a heavy skillet over medium high heat.

In a large bowl, stir the onion, egg, and flour into the potato shreds.

When the oil is sizzling hot, form some of the potato mixture into flat patties up to 1/2″ thick between your hands. Place them gently into the hot oil using a spatula and being careful of spitting oil. Repeat, putting as many patties in the pan as can fit without touching, then sprinkle a tiny pinch of salt on each one. Let cook about 5 minutes, until golden brown, then flip, salt, and cook another 5 minutes.

When the hash browns are cooked on both sides, remove them to a plate lined with paper towels, then continue with the rest of the uncooked potato mixture.

Serve still warm with ketchup, applesauce, hot sauce, or other condiment of your choice.

Posted in Breakfast, Dinner | Tagged , , | 1 Comment

Chocolate Dacquoise with Cherry Cream

Posted on August 16, 2013 by sparecake

A fancy-ish sandwich cookie, this is two chocolate meringue-ish cookies with a cherry whipped cream layer in the middle. It’s all light and fluffy and nice!

IMG_7778Since I’ve still got a bunch of the candied fruit Paradise sent me, and hadn’t tried the green cherries yet, I figured I’d use them this time. They taste totally fine, and in fact this was a delicious dessert, but both my mother and I found the green a bit disconcerting. I might say use the red just because, even though it will taste the same, it will feel better.

IMG_7766Ingredients:

Cookies:

  • 6 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 cup granulated sugar, superfine preferred
  • 3/4 cup almond flour
  • pinch of salt
  • 1/3 cup unsweetened cocoa powder

Cherry Cream:

Preheat oven to 225 degrees. Line to baking sheets with parchment and set aside.

Beat together the egg whites and cream of tartar on medium speed until fine bubbles form.

IMG_7760Increase speed to medium-high and beat until soft peaks form. This happened faster than I expected, for that many egg whites.

IMG_7761Gradually add the sugar and beat until stiff but not dry.

IMG_7762In a small bowl, combine the almond flour, salt, and cocoa powder. Sprinkle over the meringue and beat for 30 seconds on low speed.

IMG_7763This barely mixed the dry goods in at all for me, but that’s ok because you’re now going to use a rubber spatula to gently fold the mixture together until evenly combined. Transfer to a piping bag (or ziplock and then cut off a corner) and pipe into 3 1/2″ circles, leaving 1″ between circles.

Clearly, I am unfamiliar with the concept of inches. It's ok.

Clearly, I am unfamiliar with the concept of inches. It’s ok.

Bake 60-70 minutes (I did 65, and think they could have used a few minutes more, to dry out/become a bit more firm), then turn off the oven and crack the oven door (by, for instance, shutting it on a wooden spoon) and let sit for at least 3 hours, up to overnight.

IMG_7774While the cookies are baking, combine the cream and cherries in a small saucepan over medium-high heat.

IMG_7767Bring to a simmer, and simmer 3-4 minutes. The cream should take on a slight tint from the cherries.

IMG_7769Transfer to a bowl, press some plastic wrap down to the surface of the cream, and refrigerate at least 3 hours.

IMG_7773When ready to serve, beat the chilled cream with a mixer on high several minutes, until fluffy.

IMG_7775Sandwich between the cookies, and serve immediately.

IMG_7776IMG_7777Good flavors (the cherries, again, don’t taste like “green”), fluffy textures.. it’s a keeper! Just  maybe, use the red…

IMG_7779

Chocolate Dacquoise with Cherry Cream

Cookie part from King Arthur Flour.

Cookies:

  • 6 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 cup granulated sugar, superfine preferred
  • 3/4 cup almond flour
  • pinch of salt
  • 1/3 cup unsweetened cocoa powder

Cherry Cream:

Preheat oven to 225 degrees. Line to baking sheets with parchment and set aside.

Beat together the egg whites and cream of tartar on medium speed until fine bubbles form. Increase speed to medium-high and beat until soft peaks form. Gradually add the sugar and beat until stiff but not dry.

In a small bowl, combine the almond flour, salt, and cocoa powder. Sprinkle over the meringue and beat for 30 seconds on low speed. Use a rubber spatula to gently fold the mixture together until evenly combined. Transfer to a piping bag and pipe into 3 1/2″ circles, leaving 1″ between circles.

Bake 60-70 minutes, then turn off the oven and crack the oven door and let sit for at least 3 hours, up to overnight.

While the cookies are baking, combine the cream and cherries in a small saucepan over medium-high heat. Bring to a simmer, and simmer 3-4 minutes. The cream should take on a slight tint from the cherries. Transfer to a bowl, press some plastic wrap down to the surface of the cream, and refrigerate at least 3 hours.

When ready to serve, beat the chilled cream with a mixer on high several minutes, until fluffy. Sandwich between the cookies, and serve immediately.

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

Beef Lo Mein

Posted on August 14, 2013 by sparecake

I saw a chicken lo mein recipe recently, and figured it could quite easily be made gluten-free. When it came time to make it, a lot more changed than just what kind of noodles, based on what vegetables we’re willing to eat, and factors such as “no one will ever ever use the rest of these bean sprouts if we don’t put them in this.” The resulting dish turned out delicious, and even made good leftovers, as you’d hope of such a dish!

IMG_7728Ingredients:

  • 8.8 ounce package pad thai rice noodles
  • 3 chicken bouillon cubes/an equivalent amount of Better Than Bouillon
  • 1 tablespoon olive oil
  • 1 medium-large piece of steak, cut into small pieces
  • 2 tablespoons sesame oil
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 1 stalk celery, thinly sliced
  • 3 cups thinly sliced bok choy
  • 1/2 cup green onion, sliced
  • 1 carrot, shredded
  • 1 large bag (2.5-3 cups) bean sprouts
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/4 cup soy sauce, gluten-free if needed

Prepare the pad thai noodles according to the package directions, adding the bouillon to the water. The package I had said to use a weirdly little amount of water, which had boiled off before the noodles were done, so I added 2 or 3 cups extra water. When the noodles are done, drain them and keep the bouillon-y water.

Add the olive oil to a skillet and cook the beef until your desired level of doneness. Ours was leftover from dinner the night before, and was already at the very rare level we like, so I only cooked it briefly. Remove the beef from the pan and set aside.

Pour the sesame oil into the pan and saute all the vegetables for around 5 minutes, until just starting to become tender.

Thanks to my mom for all the chopping!

Thanks to my mom for all the chopping!

This is a ton of vegetables. It cooks down some, but do be sure to use the biggest skillet you’ve got!

A bit more cookedish.

A bit more cookedish.

Dissolve the cornstarch in the water, stirring well. Add to around 2 cups of the saved water from the noodles and stir well, then pour over the vegetables. Cook several minutes, until thickened.

IMG_7726Add the beef, noodles, and soy sauce and cook several minutes more, stirring to ensure the noodles are well covered in sauce.

IMG_7727Delicious!

Beef Lo Mein

Adapted from Sugarcrafter.

  • 8.8 ounce package pad thai rice noodles
  • 3 chicken bouillon cubes/an equivalent amount of Better Than Bouillon
  • 1 tablespoon olive oil
  • 1 medium-large piece of steak, cut into small pieces
  • 2 tablespoons sesame oil
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 1 stalk celery, thinly sliced
  • 3 cups thinly sliced bok choy
  • 1/2 cup green onion, sliced
  • 1 carrot, shredded
  • 1 large bag (2.5-3 cups) bean sprouts
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/4 cup soy sauce, gluten-free if needed

Prepare the pad thai noodles according to the package directions, adding the bouillon to the water. When the noodles are done, drain them and keep the bouillon-y water.

Add the olive oil to a skillet and cook the beef until your desired level of doneness, then remove from the pan and set aside.

Pour the sesame oil into the pan and saute all the vegetables for around 5 minutes, until just starting to become tender.

Dissolve the cornstarch in the water, stirring well. Add to around 2 cups of the saved water from the noodles and stir well, then pour over the vegetables. Cook several minutes, until thickened.

Add the beef, noodles, and soy sauce and cook several minutes more, stirring to ensure the noodles are well covered in sauce.

Posted in Dinner | Tagged , | Leave a comment

Brown Sugar Scones with Maple Bacon and Candied Pineapple

Posted on August 12, 2013 by sparecake

The second thing I made with the candied fruit I was given by Paradise was these scones. I really don’t think I would change anything about them, the flavors all go together really well. Two thumbs way up!

IMG_7737This recipe makes two batches of scones. You can easily halve it, if desired, cook them all, or freeze one batch and bake the other. If you freeze the dough and just want one scone at a time, just take one frozen scone out for the length of time it takes your toaster oven to heat to 400, and experiment with length of time. (You generally don’t want a toaster oven turned as high as a regular oven – something (having the heating elements closer?) about it makes the toaster oven cook MUCH faster, and things are likely to burn at the full temperature.)

IMG_7731Ingredients:

  • 4 cups all-purpose flour
  • 2/3 cup packed dark brown sugar, plus extra for sprinkling
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup cold butter
  • 2 cups whipping cream
  • 1 package maple bacon (it’s just there, next to the regular bacon and low sodium bacon and every other kind of bacon – look around!)
  • 1 8 ounce package Paradise Candied Pineapple

Chop the butter into 1/2″ cubes, throw the cubes in a bowl, and put in the freezer. Line two baking sheets with parchment and set aside.

IMG_7729Cut the bacon into small pieces and cook until browned and crispy. My preferred technique is to cut the bacon with kitchen shears right into a pan on the stove. Drain off the grease and set aside on some paper towel to dry further.

IMG_7730Preheat your oven to 450 degrees.

Stir together the flour, brown sugar, baking powder, and salt. Take the butter out of the freezer and stir it into the flour mixture. Using your hands, squeeze each cube of butter until flat, making almost a leaf of butter. Continue until all the butter has been squeezed thin. This will help your scones be flaky. Stir in the bacon and pineapple.

IMG_7732Pour in the cream and stir until just evenly moistened. It may be easier to keep using your hands, and you’re going to have to use them again in a minute, so you might as well.

IMG_7733Divide the dough in half and turn out half onto each of the parchment-lined pans you prepared earlier. Shape each half into a rough circle about 3/4″ thick, pressing and patting it to the right shape. Sprinkle a few spoonfuls of brown sugar over each disc. Cut both discs into 8 even parts and separate each segment, giving them room to grow during baking. (I didn’t do the brown sugar until they were cut, but it probably is easier if you do it while they’re still one big thing.)

IMG_7734IMG_7735Bake 20-22 minutes, rotating pans once in the middle, or until browned and firm.

IMG_7736I’m really pleased with these! Everything about them was delicious. Thanks again to Paradise for the fruit!

PS: If you want to know what I googled while writing this post, it is this.

Brown Sugar Scones with Maple Bacon and Candied Pineapple

  • 4 cups all-purpose flour
  • 2/3 cup packed dark brown sugar, plus extra for sprinkling
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup cold butter
  • 2 cups whipping cream
  • 1 package maple bacon
  • 1 8 ounce package Paradise Candied Pineapple

Chop the butter into 1/2″ cubes, throw the cubes in a bowl, and put in the freezer. Line two baking sheets with parchment and set aside.

Cut the bacon into small pieces and cook until browned and crispy. Drain off the grease and set aside on some paper towel to dry further.

Preheat your oven to 450 degrees.

Stir together the flour, brown sugar, baking powder, and salt. Take the butter out of the freezer and stir it into the flour mixture. Using your hands, squeeze each cube of butter until flat and thin. Stir in the bacon and pineapple. Pour in the cream and stir until just evenly moistened.

Divide the dough in half and turn out half onto each of the parchment-lined pans you prepared earlier. Shape each half into a rough circle about 3/4″ thick, pressing and patting it to the right shape. Sprinkle the top of each with a few spoonfuls of brown sugar, patting it gently into the top. Cut both discs into 8 even parts and separate each segment, giving them room to grow during baking.

Bake 20-22 minutes, rotating pans once in the middle, or until browned and firm.

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

Cherry Meltaways

Posted on August 9, 2013 by sparecake

A few weeks ago Paradise emailed me to ask if I wanted samples of any of their candied fruit to bake with. Never one to say no to free things, I said sure, send me some candied cherries or pineapple. They ended up being way more generous than I expected, so there will be several candied fruit recipes in the next few weeks!

Red and green cherries, regular and multicolor pineapple, and a cherry/pineapple mix.

Red and green cherries, regular and multicolor pineapple, and a cherry/pineapple mix.

I haven’t eaten a lot of candied fruit in the past (don’t think I’ve ever had fruitcake), so I started off with some pretty simple cookies in case it was weird/gross, but since apparently candied fruit isn’t scary, I’ve got a few more plans for the future that get a bit more interesting…

IMG_7713In the meantime, these cookies were surprisingly good. They have a similar texture and flavor to shortbread, but are less crumbly. I made them gluten-free, but you could do them with regular (all-purpose) flour in place of the gf flour, and just leave out the xanthan gum.

IMG_7721Ingredients:

  • 1 cup butter, room temperature
  • 3/4 cup sugar
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 cup chopped Paradise candied cherries, measured after chopping, plus extra for decorating

IMG_7714Preheat your oven to 350 degrees and line two baking sheets with parchment.

Cream together the butter and sugar until light and fluffy.

IMG_7715Beat in the flour and xanthan gum on low speed.

IMG_7716Add the vanilla and salt and beat on medium speed until combined, then add the cherries and beat in on low speed until evenly mixed.

IMG_7717Scoop into roughly 1″ balls and space widely on the lined sheets. If desired, gently press whole candied cherries into the tops of the dough balls.

IMG_7718Bake 13-15 minutes, until just beginning to brown around the bottom edges.

IMG_7719Let cool completely on the pans.

IMG_7720The cherries add a light fruity taste to the cookies. I wondered if the texture would be weird (either from being gluten-free or from having chunks of cherry), but I thought it was actually a really well textured cookie! Texture-wise, the cherries aren’t hugely noticeable as you eat the cookie, which is how I prefer it. Many thanks to Paradise for the goods!

Cherry Meltaways

  • 1 cup butter, room temperature
  • 3/4 cup sugar
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 cup chopped Paradise candied cherries, measured after chopping, plus extra for decorating

Preheat your oven to 350 degrees and line two baking sheets with parchment.

Cream together the butter and sugar until light and fluffy. Beat in the flour and xanthan gum on low speed. Add the vanilla and salt and beat on medium speed until combined. Add the cherries and beat in on low speed until evenly mixed.

Scoop into roughly 1″ balls and space widely on the lined sheets. If desired, gently press whole candied cherries into the tops of the dough balls. Bake 13-15 minutes, until just beginning to brown around the bottom edges.

Let cool completely on the pans.

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Fluffernutter Chip Ice Cream

Posted on August 7, 2013 by sparecake

Alright! Back in the States, back in the kitchen! Starting off, of course, with some ice cream. Peanut butter and fluff is a flavor combo that pretty much can’t go wrong.

IMG_7710Ingredients:

  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups marshmallow fluff
  • 2/3 cups white chocolate chips

Combine the cream, milk, sugar, salt, and 1 cup of the peanut butter in a large saucepan over medium heat.

IMG_7696Cook, stirring constantly, until the peanut butter melts. Continue to cook, stirring occasionally, until the mixture begins to bubble around the edges.

Ok mine bubbled toward the middle first?

Ok mine bubbled toward the middle first?

Remove from the heat, stir in the vanilla, and transfer to a bowl. Refrigerate until well chilled – for me this took almost 2 hours.

Once it cools a bit, put some saran wrap right down on the surface or else you get a narsty peanut butter skin on the top.

Once it cools a bit, put some saran wrap right down on the surface or else you get a narsty peanut butter skin on the top.

Once cold, freeze the mixture in your ice cream maker.

IMG_7705A few minutes before it’s done, add 1 cup of the fluff, roughly a quarter cup at a time. When I checked on mine at 20 minutes in, it had already expanded so much and gotten so firm that just dumping the fluff on top wasn’t going to get it worked in, so I added it in the next step.

IMG_7706Scoop the frozen mixer out into a tupperware or other container, and stir in the remaining 1/2 cups of peanut butter and fluff, and the white chocolate chips.

IMG_7707IMG_7708Freeze 4-6 hours to firm up.

IMG_7709Streaks of peanut butter and fluff, and a fabulous peanut butter base! Just watch out while you’re making it – it’s kind of impossible to do anything with fluff without somehow getting it in your hair.

Fluffernutter Chip Ice Cream

From How Sweet It Is.

  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups marshmallow fluff
  • 2/3 cups white chocolate chips

Combine the cream, milk, sugar, salt, and 1 cup of the peanut butter in a large saucepan over medium heat. Cook, stirring constantly, until the peanut butter melts. Continue to cook, stirring occasionally, until the mixture begins to bubble around the edges. Remove from the heat, stir in the vanilla, and transfer to a bowl. Refrigerate until well chilled, 1-2 hours.

Once cold, freeze the mixture in your ice cream maker. A few minutes before it’s done, add 1 cup of the fluff, roughly a quarter cup at a time. Scoop the frozen mixer out into a tupperware or other container, and stir in the remaining 1/2 cups of peanut butter and fluff, and the white chocolate chips. Freeze 4-6 hours until firm.

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