German Apple Cake with Buttermilk Frosting

Posted on September 11, 2024 by sparecake

It’s fall – time for apple things! This recipe calls for 4 Granny Smith apples – I sliced mine with a mandoline, before chopping in the other directions, which gave me a giant pile of apple, so big it didn’t seem like the apples would be able to mix in with the batter. I put it all in, though, and it turned out great, so don’t worry if you feel like you maybe have too much apple – it’ll work out! The buttermilk in the frosting gives a bit of tang, that actually just makes me think of cream cheese frosting – a good combo with the apple and cinnamon!

Ingredients:

Cake:

  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 cups flour
  • 4 Granny Smith apples sliced and diced

Frosting:

  • 1 cup unsalted butter, room temperature
  • 1/2 teaspoon kosher salt
  • 3 cups powdered sugar
  • 2 tablespoons buttermilk

Preheat oven to 350. Grease a 9×13″ pan and set aside.

In a large bowl, combine the oil, eggs, sugar, and vanilla, and beat on medium speed for 2 minutes until pale and creamy, using the paddle attachment if you’re using a stand mixer.

Add the cinnamon, salt, and baking soda and mix briefly until just combined, then reduce the speed to low and add in the flour, mixing again until just combined.

Stir in the apples.

It’s SO MUCH apple!

Transfer to the pan and bake for 40-45 minutes, until the cake passes the toothpick test. Cool completely in the pan.

When the cake has cooled, Combine the salt and butter of the frosting and beat until smooth, then add the powdered sugar a cup at a time until mixed, adding the buttermilk a tablespoon at a time with the last two cups of powdered sugar to help it incorporate. Spread on the cake, slice, and enjoy.

My house was so cold that the butter wasn’t super spread-y, so it didn’t go on 100% smoothly, but you get the idea.

German Apple Cake with Buttermilk Frosting

Fractionally updated directions from Cookies and Cups.

  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 cups flour
  • 4 Granny Smith apples sliced and diced

Frosting:

  • 1 cup unsalted butter, room temperature
  • 1/2 teaspoon kosher salt
  • 3 cups powdered sugar
  • 2 tablespoons buttermilk

Preheat oven to 350. Grease a 9×13″ pan and set aside.

In a large bowl, combine the oil, eggs, sugar, and vanilla, and beat on medium speed for 2 minutes until pale and creamy, using the paddle attachment if you’re using a stand mixer. Add the cinnamon, salt, and baking soda and mix briefly until just combined, then reduce the speed to low and add in the flour, mixing again until just combined. Stir in the apples, then transfer to the pan and bake for 40-45 minutes, until the cake passes the toothpick test. Cool completely in the pan.

When the cake has cooled, Combine the salt and butter of the frosting and beat until smooth, then add the powdered sugar a cup at a time until mixed, adding the buttermilk a tablespoon at a time with the last two cups of powdered sugar to help it incorporate. Spread on the cake, slice, and enjoy.

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Chocolate Chip Cookie Crust

Posted on August 21, 2024 by sparecake

It’s a cookie, it’s a crust, iiiiit’s a cookie crust! This crust stays firm enough to pick up slices even after being covered in pudding for a week, and has the flavor you’re looking for from a chocolate chip cookie. Win/win! As the original recipe suggested, I did then do a butterscotch pudding layer (but I didn’t make mine from scratch) and whipped cream, which gave me a chance to answer a question I’d had for a long time – can heavy cream which has been frozen and then thawed be whipped? Turns out – yes, although the texture wasn’t 100% right, so maybe don’t do it for anything you plan to share with your most critical guests. On the plus side, even after a week, it never seeped liquid like whipped cream often does without stabilizers.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup mini semisweet chocolate chips
  • fillings, as desired

Grease the inside of a 9″ tart pan, then set aside. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

In a large bowl, beat together the brown sugar and butter on medium speed until light and fluffy.

Beat in the egg and vanilla.

On low speed, beat in the flour mixture, mixing until just combined.

Stir in the chocolate chips.

Press the dough into the greased tart pan, pressing evenly into the bottom and up the sides of the pan, then refrigerate for half an hour.

Meanwhile, preheat the oven to 350 degrees.

Remove the crust from the fridge and poke all  over the inside of the bottom with a fork.

Bake 10-12 minutes, until golden brown.

Set aside to cool, and fill as desired.

Chocolate Chip Cookie Crust

From Bake or Break.

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup mini semisweet chocolate chips
  • fillings, as desired

Grease the inside of a 9″ tart pan, then set aside. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

In a large bowl, beat together the brown sugar and butter on medium speed until light and fluffy. Beat in the egg and vanilla. On low speed, beat in the flour mixture, mixing until just combined. Stir in the chocolate chips. Press the dough into the greased tart pan, pressing evenly into the bottom and up the sides of the pan, then refrigerate for half an hour.

Meanwhile, preheat the oven to 350 degrees.

Remove the crust from the fridge and poke all  over the inside of the bottom with a fork. Bake 10-12 minutes, until golden brown, then set aside to cool, and fill as desired.

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Lemon Blueberry Streusel Pie

Posted on August 7, 2024 by sparecake

A nice, summery-flavored pie! I was buying a gluten free crust at the store, and they only had a regular sized – I recommend a deep-dish crust for this one to make sure all the filling fits. Because mine wasn’t that deep, I actually poured some of the lemon filling into a separate dish to bake, to leave room for the blueberry and streusel layers. It was tasty on its own, too! If you can squeeze fresh lemon juice, do it up, but I used bottled and it still tasted lemon-y!

Ingredients:

  • 1 deep-dish pie crust (gf, if needed)

Lemon Filling:

  • 8 tablespoons unsalted butter
  • 1/2 cup lemon juice
  • 1/4 teaspoon table salt
  • 1 1/2 cups granulated sugar
  • 1 tablespoon yellow cornmeal
  • 1 1/2 tablespoons cornstarch or potato starch
  • 4 large eggs

Streusel Topping:

  • 1 cup all-purpose flour (gf, if necessary)
  • 1/3 cup sugar
  • 1/4 teaspoon table salt
  • 3/4 teaspoon cinnamon
  • 5 tablespoons unsalted butter
  • 1 teaspoon vanilla

Blueberry Filling:

  • 3 cups blueberries, fresh or frozen
  • 1/3 cup sugar
  • 1/4 teaspoon table salt
  • 1 1/2 tablespoons cornstarch or potato starch

I measured out the dry goods the night before.

Preheat oven to 425 degrees. If you’re not using a store-bought crust that already came in a pan, lightly grease your deep-dish pie pan. Roll out the dough to a 13″ circle and place in the prepared pan. Cover the crust with parchment and fill with pie weights. Place your pie pan on a baking sheet and bake for 10 minutes. Remove the weights/parchment, and reduce oven temp to 375 degrees.

To make the lemon filling, melt the butter in a medium bowl, then stir in the lemon juice, salt, sugar, cornmeal, and cornstarch.

Whisk in the eggs one at a time until evenly mixed.

Pour into the pie crust.

Again, because I didn’t have a deep-dish crust, I poured some off to bake separately and leave room for the other fillings.

Bake on the bottom rack 20-25 minutes, until almost set, but still a bit wobbly, then set aside to cool briefly while you finish up the streusel and blueberry filling.

To make the streusel, combine the flour, sugar, salt, and cinnamon in a small bowl. Melt the butter in a small dish and add the vanilla, then pour into the flour mixture and stir together with a fork to make irregularly sized crumbs.

To make the blueberry filling, place the berries in a 2 quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries.

Place over medium-low heat and cook until the berries release their liquid, stirring frequently. Raise the heat to a boil, stirring constantly, until the mixture thickens.

Gently spoon into the crust over the lemon layer.

Sprinkle the streusel over the blueberry layer.

Bake, this time on the center rack, 15-20 minutes, until the crumbs are lightly browned. Let cool on a wire rack until room temp, then refrigerate until chilled before slicing and serving.

Lemon Blueberry Streusel Pie

From King Arthur Baking Company.

  • 1 deep-dish pie crust (gf, if needed)

Lemon Filling:

  • 8 tablespoons unsalted butter
  • 1/2 cup lemon juice
  • 1/4 teaspoon table salt
  • 1 1/2 cups granulated sugar
  • 1 tablespoon yellow cornmeal
  • 1 1/2 tablespoons cornstarch or potato starch
  • 4 large eggs

Streusel Topping:

  • 1 cup all-purpose flour (gf, if necessary)
  • 1/3 cup sugar
  • 1/4 teaspoon table salt
  • 3/4 teaspoon cinnamon
  • 5 tablespoons unsalted butter
  • 1 teaspoon vanilla

Blueberry Filling:

  • 3 cups blueberries, fresh or frozen
  • 1/3 cup sugar
  • 1/4 teaspoon table salt
  • 1 1/2 tablespoons cornstarch or potato starch

Preheat oven to 425 degrees. If you’re not using a store-bought crust that already came in a pan, lightly grease your deep-dish pie pan. Roll out the dough to a 13″ circle and place in the prepared pan. Cover the crust with parchment and fill with pie weights. Place your pie pan on a baking sheet and bake for 10 minutes. Remove the weights/parchment, and reduce oven temp to 375 degrees.

To make the lemon filling, melt the butter in a medium bowl, then stir in the lemon juice, salt, sugar, cornmeal, and cornstarch. Whisk in the eggs one at a time until evenly mixed, then pour into the pie crust. Bake on the bottom rack 20-25 minutes, until almost set, but still a bit wobbly, then set aside to cool briefly while you finish up the streusel and blueberry filling.

To make the streusel, combine the flour, sugar, salt, and cinnamon in a small bowl. Melt the butter in a small dish and add the vanilla, then pour into the flour mixture and stir together with a fork to make irregularly sized crumbs.

To make the blueberry filling, place the berries in a 2 quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries. Place over medium-low heat and cook until the berries release their liquid, stirring frequently. Raise the heat to a boil, stirring constantly, until the mixture thickens, then gently spoon into the crust over the lemon layer. Sprinkle the streusel over the blueberry layer and bake, this time on the center rack, 15-20 minutes, until the crumbs are lightly browned. Let cool on a wire rack until room temp, then refrigerate until chilled before slicing and serving.

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Turkey Burgers

Posted on July 31, 2024 by sparecake

Some moist, tasty turkey burgers that come together fairly quickly. I liked the fruit in them! These are from a sports nutrition company’s cookbook, in the “medium carbs” section of meals, but even though they do have oats, I assume that that was based on them being served in normal buns. Because my mom is gf, I went for lettuce wraps, which worked just fine, and certainly cuts the carbs if that’s a thing you care about.

Ingredients:

  • 2 tablespoons olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, crushed
  • 75 grams old fashioned oats (around 2/3 cups)
  • 1 pound ground turkey (I did 95% lean)
  • 75 grams dried apricots, diced (a scant 1/2 cup, measured before dicing)
  • 1 carrot, grated
  • 1 egg
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon ground sage
  • for serving: lettuce for wraps or buns, ketchup and/or sliced tomato if desired

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and cook 3-5 minutes, until a bit softened.

Add the oats and cook another 2 minutes.

Set aside to cool in a large bowl for a few minutes. Add the remaining burger ingredients and stir together with your hands, then shape into 5 large patties.

Preheat oven to 390 degrees. Heat the remaining tablespoon of oil in the same pan over medium heat, and cook the burgers 3-4 minutes on each side, then place on a baking sheet.

Bake 12-15 minutes, then serve.

Turkey Burgers

A bit adapted from the Hexis ebook.

  • 2 tablespoons olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, crushed
  • 75 grams old fashioned oats
  • 1 pound ground turkey
  • 75 grams dried apricots, diced
  • 1 carrot, grated
  • 1 egg
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon ground sage
  • for serving: lettuce for wraps or buns, ketchup and/or sliced tomato if desired

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and cook 3-5 minutes, until a bit softened. Add the oats and cook another 2 minutes, then set aside to cool in a large bowl. Add the remaining burger ingredients and stir together with your hands, then shape into 5 large patties.

Preheat oven to 390 degrees. Heat the remaining tablespoon of oil in the same pan over medium heat, and cook the burgers 3-4 minutes on each side, then place on a baking sheet. Bake 12-15 minutes, then serve.

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S’mores Ice Cream

Posted on July 24, 2024 by sparecake

It’s been ~9 years, time to revisit the super delicious marshmallow ice cream! Add in hot fudge sauce and Golden Grahams and you’ve got the non-campfire s’mores dreams are made of. I did put the cereal straight into the ice cream and will admit the texture suffers slightly – if you want to be sure it’s still extra crunchy, just add the Golden Grahams as a topping, not a mix-in.

Ingredients:

  • 10 ounces marshmallows
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • 10 ounce jar hot fudge sauce
  • 2 big handfuls of Golden Grahams cereal

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat.

Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes. (If you leave it for substantially longer, it’ll firm up quite a bit, but can be mixed back in with the mixer in the next stage.)

While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage.

Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined.

Freeze according to your ice cream maker’s instructions – for my mixer, it makes enough to take 2 batches.

Once each batch is nearly frozen, add half the chocolate sauce, and 1 large handful of Golden Grahams (or save the cereal to add as a topping). Store in the freezer until ready to enjoy.

S’mores Ice Cream

 

  • 10 ounces marshmallows
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • 10 ounce jar hot fudge sauce
  • 2 big handfuls of Golden Grahams cereal

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes.

While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage. Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined. Freeze according to your ice cream maker’s instructions. Once each batch is nearly frozen, add half the chocolate sauce, and 1 large handful of Golden Grahams (or save the cereal to add as a topping). Store in the freezer until ready to enjoy.

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Strawberry Butter Cake

Posted on June 12, 2024 by sparecake

The berry version of gooey butter cake! This cake uses freeze dried strawberries to get a berry-y flavor, and comes with a gooey center thanks to the cream cheese filling.

Ingredients:

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 ounce freeze dried strawberries, processed to dust in a food processor
  • 1 1/4 cups sugar
  • 14 tablespoons butter, melted
  • 1 large egg
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla

Filling:

  • 8 ounces cream cheese, softened
  • 1 large egg
  • 1 ounce freeze dried strawberries, ground to dust in a food processor
  • 2 tablespoons strawberry preserves
  • 2 1/2 cups powdered sugar

Preheat oven to 350 degrees. Line a 9″ springform with parchment and grease the sides. In a medium bowl, whisk together the flour, baking powder, salt, and freeze dried strawberries, then set aside.

In a large bowl, whisk together the melted butter, sugar, and vanilla. Whisk for a few minutes, then add the egg and yolk until well combined.

Fold in the flour mixture until evenly combined, then turn out into the springform and spread into an even layer.

In a large bowl, combine the cream cheese and egg for the filling, then beat until smooth.

Starts out looking quite gloopy.

Add the strawberry powder and strawberry preserves and beat.

Add the powdered sugar, 1 cup at a time, beating until smooth.

Pour the filling on top of the cake batter and spread evenly.

Bake the cake for 45 minutes, until a brown skin has formed on the top but the center is still quite jiggly.

Cool on a wire rack for 30 minutes, then refrigerate at least 2 hours. Sprinkle with powdered sugar and serve.

Strawberry Butter Cake

From Brittany Breaks Bread.

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 ounce freeze dried strawberries, processed to powder in a food processor
  • 1 1/4 cups sugar
  • 14 tablespoons butter, melted
  • 1 large egg
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla

Filling:

  • 8 ounces cream cheese, softened
  • 1 large egg
  • 1 ounce freeze dried strawberries, ground to powder in a food processor
  • 2 tablespoons strawberry preserves
  • 2 1/2 cups powdered sugar

Preheat oven to 350 degrees. Line a 9″ springform with parchment and grease the sides. In a medium bowl, whisk together the flour, baking powder, salt, and freeze dried strawberries, then set aside.

In a large bowl, whisk together the melted butter, sugar, and vanilla. Whisk for a few minutes, then add the egg and yolk until well combined. Fold in the flour mixture until evenly combined, then turn out into the springform and spread into an even layer.

In a large bowl, combine the cream cheese and egg for the filling, then beat until smooth. Add the strawberry powder and strawberry preserves and beat, then add the powdered sugar, 1 cup at a time, beating until smooth. Pour the filling on top of the cake batter and spread evenly.

Bake the cake for 45 minutes, until a brown skin has formed on the top but the center is still quite jiggly. Cool on a wire rack for 30 minutes, then refrigerate at least 2 hours. Sprinkle with powdered sugar and serve.

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Oatmeal Sandwich Cookies

Posted on May 29, 2024 by sparecake

Cute little (not that little) sandwich cookies with delicious flavor and an excuse for me to buy Fluff for the first time since I got back to New England. The original recipe used cinnamon and nutmeg in the cookies, and I just went ahead and used apple pie spice and thought it was perfect.

Ingredients:

Cookies:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons apple pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature
  • 1 1/3 cups firmly packed light brown sugar
  • 2 large eggs
  • 1 1/4 teaspoons vanilla extract
  • 2 cups old fashioned or quick cooking oats (just not instant)

Filling:

  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 7.5 ounce container Fluff
  • 2 teaspoons vanilla extract

To make the cookies, first stir together the flour, apple pie spice, baking soda, and salt in a medium bowl and set aside.

Combine the butter and brown sugar in a mixing bowl and beat on medium-high with the paddle attachment until creamed.

Reduce the speed to medium and beat in the eggs one at a time.

Beat in the vanilla, then stir in the flour mixture.

Stir in the oats as well.

Put the bowl in the fridge and chill at least 1 hour, or until the dough is firm enough to shape into balls. Meanwhile, preheat the oven to 350 degrees with a rack in the middle.

Line two large sheets with parchment/silpats. Scoop dough into 1″ balls, spaced 2″ apart on the pans.

Press down gently on the top of each to slightly flatten.

Bake one pan at a time, for 10-12 minutes, until golden brown. Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely. I had enough for almost a 3rd full pan.

Once the cookies are cooled, make the filling. Beat the butter until smooth, then beat in the powdered sugar.

Add the Fluff and vanilla and beat until light and fluffy, 2-3 minutes.

Spread a heaping tablespoon of filling on the bottom of one cookie, and use another cookie to sandwich. Repeat with all the remaining cookies. You may have some filling left over.

Oatmeal Sandwich Cookies

Slightly adapted from The Daily Cookie.

Cookies:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons apple pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature
  • 1 1/3 cups firmly packed light brown sugar
  • 2 large eggs
  • 1 1/4 teaspoons vanilla extract
  • 2 cups old fashioned or quick cooking oats (just not instant)

Filling:

  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 7.5 ounce container Fluff
  • 2 teaspoons vanilla extract

To make the cookies, first stir together the flour, apple pie spice, baking soda, and salt in a medium bowl and set aside.

Combine the butter and brown sugar in a mixing bowl and beat on medium-high with the paddle attachment until creamed. Reduce the speed to medium and beat in the eggs one at a time. Beat in the vanilla, then stir in the flour mixture, followed by the oats. Put the bowl in the fridge and chill at least 1 hour, or until the dough is firm enough to shape into balls. Meanwhile, preheat the oven to 350 degrees with a rack in the middle.

 

Line two large sheets with parchment/silpats. Scoop dough into 1″ balls, spaced 2″ apart on the pans. Press down gently on the top of each to slightly flatten. Bake one pan at a time, for 10-12 minutes, until golden brown. Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.

Once the cookies are cooled, make the filling. Beat the butter until smooth, then beat in the powdered sugar.Add the Fluff and vanilla and beat until light and fluffy, 2-3 minutes.

Spread a heaping tablespoon of filling on the bottom of one cookie, and use another cookie to sandwich. Repeat with all the remaining cookies.

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Buckeye Cheesecake Bars

Posted on May 15, 2024 by sparecake

Using up some cream and an excuse to buy some chocolate peanut butter, a convenient one all around! 😉

Ingredients:

Crust:

  • 20 Oreo cookies
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted

Filling:

  • 16 ounce full-fat cream cheese, room temp
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temp
  • 3/4 cup smooth peanut butter
  • 1/4 cup Nutella or chocolate peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs, room temp

Ganache Topping:

  • 8 ounces semisweet chocolate chips (about 1 1/3 cups)
  • 1 cup heavy cream
  • 1 teaspoon flaky salt

Preheat oven to 350. Line a 9×9″ pan with parchment paper and set aside.

Combine the Oreos and salt in a food processor and pulse until fine crumbs remain.

Add the butter and process until evenly moist, using a spatula to stir if needed to get dry patches away from the walls of the processor.

Dump into the lined pan and press evenly into the bottom.

Bake 10 minutes, until set, then set aside on a wire rack. Leave the oven on.

To make the filling, combine the sugar and cream cheese in the bowl of a mixer. Beat with the paddle attachment on medium speed until smooth, scraping down the sides of the bowl as needed.

Add the sour cream, peanut butter, Nutella/chocolate peanut butter, vanilla, and kosher salt, and beat again on medium until just combined.

Add the eggs, one at a time, beating after each until smooth.

Pour into the crust and spread evenly.

Bake until the filling is mostly set, just a little jiggle in the center still, 20-25 minutes. Cool to room temp on a wire rack, about an hour, then refrigerate at least 4 hours.

When the bars are chilled, make the ganache. Put the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour the cream over the chocolate and let sit without stirring for 2 minutes, then whisk until smooth. Pour the ganache over the cheesecake. Let set at room temperature until it begins to set, about 15 minutes, then sprinkle on the chocolate (if you put on the chocolate too soon, it’ll sink right in).

I didn’t have the right type of salt and rounded down with how much I used.

Chill until set, at least an hour. Lift out of the pan using the parchment, place on a cutting board, slice, and serve.

It’s really good!

 

 

Buckeye Cheesecake Bars

From The Kitchn.

Crust:

  • 20 Oreo cookies
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted

Filling:

  • 16 ounce full-fat cream cheese, room temp
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temp
  • 3/4 cup smooth peanut butter
  • 1/4 cup Nutella or chocolate peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs, room temp

Ganache Topping:

  • 8 ounces semisweet chocolate chips (about 1 1/3 cups)
  • 1 cup heavy cream
  • 1 teaspoon flaky salt

Preheat oven to 350. Line a 9×9″ pan with parchment paper and set aside.

Combine the Oreos and salt in a food processor and pulse until fine crumbs remain. Add the butter and process until evenly moist, using a spatula to stir if needed to get dry patches away from the walls of the processor. Dump into the lined pan and press evenly into the bottom. Bake 10 minutes, until set, then set aside on a wire rack. Leave the oven on.

To make the filling, combine the sugar and cream cheese in the bowl of a mixer. Beat with the paddle attachment on medium speed until smooth, scraping down the sides of the bowl as needed. Add the sour cream, peanut butter, Nutella/chocolate peanut butter, vanilla, and kosher salt, and beat again on medium until just combined. Add the eggs, one at a time, beating after each until smooth. Pour into the crust and spread evenly.

Bake until the filling is mostly set, just a little jiggle in the center still, 20-25 minutes. Cool to room temp on a wire rack, about an hour, then refrigerate at least 4 hours.

Bake until the filling is just set but has a slight jiggle in the center still, 20 to 25 minutes. Place the pan on a wire rack and let cool completely, about 1 hour. Refrigerate for at least 4 hours or up to overnight.

When the bars are chilled, make the ganache. Put the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour the cream over the chocolate and let sit without stirring for 2 minutes, then whisk until smooth.

Pour the ganache over the cheesecake. Let set at room temperature until it begins to set, about 15 minutes, then sprinkle on the chocolate (if you put on the chocolate too soon, it’ll sink right in). Chill until set, at least an hour. Lift out of the pan using the parchment, place on a cutting board, slice, and serve.

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Baked Tofu with Broccoli

Posted on May 8, 2024 by sparecake

First things first – I have to admit, this is supposed to be Crispy Baked Tofu with Broccoli, but it hasn’t come out crispy the few times I’ve made it. It has, however, been tasty enough to keep making multiple times, so… okay. I have been doubling the amount of broccoli (which is how I wrote it below), which feels like the right proportions to me. The sauce is really easy, but also really goods, so I do recommend giving it a go! You can sub in tamari for the soy and agave for the honey to get a gf/vegan meal if that is relevant to your interest.

Ingredients:

Tofu:

  • 1 block extra firm tofu
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey

Broccoli:

  • 2 crowns broccoli cut into bite-size florets
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt

Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons water
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons packed light brown sugar
  • 1 clove garlic, minced

For Serving:

  • sesame seeds
  • sliced green onions
  • cooked rice/other grain

At least 30 minutes before cooking (at lunch, if you work from home, works), drain the liquid from the tofu package, then wrap the block of tofu in several layers of paper towel. Plate on a plate, with another plate upside-down on top, and layer something on top to create a gentle weight. Keep in the fridge until ready to cook.

Preheat oven to 400. Line a large baking sheet with foil or parchment, and spray with baking spray if using foil.

Slice the tofu into 1″ cubes, and put in a medium bowl. Toss gently with the cornstarch.

In a small dish, stir together the olive oil, soy sauce, and honey. Pour over the tofu and again toss gently.

Spread in a single layer over part of the baking sheet.

In a large bowl, stir together the broccoli, oil, garlic, and salt.

Ok clearly this is a ziplock not a bowl.

Spread the broccoli over the rest of the baking sheet.

Bake for 30-35 minutes, tossing halfway through.

Meanwhile, combine the soy sauce, sesame oil, water, and vinegar in a small saucepan and stir together. Place the cornstarch in a small dish and pour 2-3 tablespoons of the sauce mixture into it, stirring until the cornstarch is all mixed in. Pour the cornstarch mixture back into the pot and add the brown sugar and garlic. Put over medium heat and whisk until the sauce has thickened.

Serve the tofu and broccoli over rice with a drizzle of sauce.

Tofu and Broccoli

A bit adapted from Savory Simple.

Tofu:

  • 1 block extra firm tofu
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey

Broccoli:

  • 2 crowns broccoli cut into bite-size florets
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt

Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons water
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons packed light brown sugar
  • 1 clove garlic, minced

For Serving:

  • sesame seeds
  • sliced green onions
  • cooked rice/other grain

At least 30 minutes before cooking (at lunch, if you work from home, works), drain the liquid from the tofu package, then wrap the block of tofu in several layers of paper towel. Plate on a plate, with another plate upside-down on top, and layer something on top to create a gentle weight. Keep in the fridge until ready to cook.

Preheat oven to 400. Line a large baking sheet with foil or parchment, and spray with baking spray if using foil.

Slice the tofu into 1″ cubes, and put in a medium bowl. Toss gently with the cornstarch. In a small dish, stir together the olive oil, soy sauce, and honey. Pour over the tofu and again toss gently. Spread in a single layer over part of the baking sheet.

In a large bowl, stir together the broccoli, oil, garlic, and salt, then spread over the rest of the baking sheet. Bake for 30-35 minutes, tossing halfway through.

Meanwhile, combine the soy sauce, sesame oil, water, and vinegar in a small saucepan and stir together. Place the cornstarch in a small dish and pour 2-3 tablespoons of the sauce mixture into it, stirring until the cornstarch is all mixed in. Pour the cornstarch mixture back into the pot and add the brown sugar and garlic. Put over medium heat and whisk until the sauce has thickened.

Serve the tofu and broccoli over rice with a drizzle of sauce.

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Caramel S’mores Bars

Posted on May 1, 2024 by sparecake

Wow, 3 posts in 3 weeks! Boggling to remember how many years I did 3 posts every week!

These are pretty intense looking, but were very doable in a day during which I did a whole lotta other stuff, especially because I had multiple bags of caramel bits already so skipped making that layer from scratch. I’ve gotten good response sharing with a few friends! The original recipe said use an 8″ or 9″ square pan and I used an 8″, since my 9″ pan still had leftover brownies, but I think in the future I’d do 9″ just to make the marshmallow layer a tiny bit thinner, as it’d be spread over more space. I think I’ve only made marshmallows once before, and I’m not super confident with it yet, but this went fine!

Ingredients:

Graham Cracker Layer:

  • 1 1/2 cups graham cracker crumbs (1 sleeve minus 1 graham cracker, for me)
  • 1/3 cup unsalted butter, melted

Caramel Layer:

Marshmallow Layer:

  • /3 cup cool water for the gelatin mixture
  • 2 teaspoons pure vanilla extract
  • 2 envelopes powdered gelatin
  • 1/3 cup water for the sugar mixture
  • 1/4 cup plus 1 tablespoon (95 grams) honey
  • heaped 1 cup (226 grams) brown sugar
  • 3/4 tsp fine sea salt
  • 100 g dark chocolate, chopped fine

Grease and line a 9×9″ pan with parchment. If your parchment doesn’t fully cover the sides of the pan, put another piece going the other direction too. Preheat your oven (woo big toaster oven!) to 350 degrees.

Make your graham cracker crumbs, either with a food processor or by putting the graham crackers in a ziplock, putting that on a thick cutting board, and whamming it with a meat tenderizer, or anything else solid you’ve got.

Combine the crumbs and melted butter in a medium bowl and stir together. Pour into the lined 9×9″ pan and spread evenly, pressing firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

When the crust has cooled, combine the caramel bits and water in a microwave-safe dish and microwave for 2 minutes.

Stir until smooth, then pour over the crust. Set aside.

In a small dish, combine 1/3 cup water, the vanilla, and gelatin and stir until no dry clumps remain. Set aside.

In a deep pot, combine the the water, honey, brown sugar, and salt. Put over medium heat and stir to combine.

Heat until a thermometer in the mixture reaches 245-250.

Remove from the heat and pour into the bowl of a stand mixer.

Let cool for a quick minute, then add the now-congealed gelatin.

Beat with the whisk attachment, starting on low speak and working up to medium, and beating for around 10 minutes.

While the gelatin mixture is beating, heat the chocolate in the microwave in 30 second bursts, stirring after each, until melted and smooth. Set aside to cool slightly.

When the marshmallow mixture is big, thick looking, fluffy, shiny, not much above room temp, and only sort of, not hand-engulfingly sticky, take the bowl off the mixer. It will get even less sticky as it sets. Pour in the chocolate, and stir just a few swipes, so it’s not fully/evenly mixed.

If your caramel layer is room temperature and the caramel isn’t sticky at all, throw it back in the oven for just a few minutes, just long enough to soften the caramel a bit to help it stick to the marshmallow. Spread the marshmallow onto the caramel layer, and spread evenly. Let set for at least 4 hours.

To cut, run a sharp knife under hot water until the blade is hot, then wipe the blade dry. Spray with some cooking grease, and slice. To store, put in an airtight container in the fridge, but bring back to room temp for cutting/eating.

Caramel S’mores Bars

A little adapted from Buttermilk by Sam.

Graham Cracker Layer:

  • 1 1/2 cups graham cracker crumbs (1 sleeve minus 1 graham cracker, for me)
  • 1/3 cup unsalted butter, melted

Caramel Layer:

Marshmallow Layer:

  • /3 cup cool water for the gelatin mixture
  • 2 teaspoons pure vanilla extract
  • 2 envelopes powdered gelatin
  • 1/3 cup water for the sugar mixture
  • 1/4 cup plus 1 tablespoon (95 grams) honey
  • heaped 1 cup (226 grams) brown sugar
  • 3/4 tsp fine sea salt
  • 100 g dark chocolate, chopped fine

Grease and line a 9×9″ pan with parchment. If your parchment doesn’t fully cover the sides of the pan, put another piece going the other direction too. Preheat your oven (woo big toaster oven!) to 350 degrees.

Combine the graham cracker crumbs and melted butter in a medium bowl and stir together. Pour into the lined 9×9″ pan and spread evenly, pressing firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

When the crust has cooled, combine the caramel bits and water in a microwave-safe dish and microwave for 2 minutes. Stir until smooth, then pour over the crust. Set aside.

In a small dish, combine 1/3 cup water, the vanilla, and gelatin and stir until no dry clumps remain. Set aside.

In a deep pot, combine the the water, honey, brown sugar, and salt. Put over medium heat and stir to combine. Heat until a thermometer in the mixture reaches 245-250, then remove from the heat and pour into the bowl of a stand mixer. Let cool for a quick minute, then add the now-congealed gelatin. Beat with the whisk attachment, starting on low speak and working up to medium, and beating for around 10 minutes.

While the gelatin mixture is beating, heat the chocolate in the microwave in 30 second bursts, stirring after each, until melted and smooth. Set aside to cool slightly.

When the marshmallow mixture is big, thick looking, fluffy, shiny, down to almost room temperature, and not SUPER sticky. Pour in the chocolate, and stir just a few swipes, so it’s not fully/evenly mixed.

If your caramel layer is room temperature and the caramel isn’t sticky at all, throw it back in the oven for just a few minutes, just long enough to soften the caramel a bit to help it stick to the marshmallow. Spread the marshmallow onto the caramel layer, and spread evenly. Let set for at least 4 hours.

To cut, run a sharp knife under hot water until the blade is hot, then wipe the blade dry. Spray with some cooking grease, and slice. To store, put in an airtight container in the fridge, but bring back to room temp for cutting/eating.

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