Reese’s Fudge Pie

Posted on July 8, 2013 by sparecake

This pie is a really rich combination of graham cracker crust, fudge layer, and fluffy peanut butter top. As you’d imagine, those go really well together, and will leave everyone happily comatose. I made it with my friend Ted, who may not have been on the blog since January 2012, when we made Salted Caramel Butter Bars (oooh man!).

IMG_6872Ingredients:

Crust:

  • 9 graham crackers, crushed
  • 1/3 cup melted butter
  • 1/3 cup sugar

Fudge:

  • 1 14 ounce can of sweetened condensed milk
  • 2 cups milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla
  • 1 7 ounce bag Reese’s Minis

Peanut Butter Mousse:

  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 8 ounce room temp cream cheese
  • 1 1/2 cups Cool Whip, thawed
  • optional 1/4 cup melted chocolate for drizzle

Preheat your oven to 350 degrees. If you haven’t already, crush your graham crackers.

Yep, Ted is punching graham crackers.

Yep, Ted is punching graham crackers.

Mix together the grahams cracker crumbs, butter, and sugar, and press into the bottom of a springform or pie pan. A springform pan will be a bit bigger, and give you a slightly wider, thinner pie. We were working with a limited kitchen, so random pie tin from something else won.

IMG_6858

Yep, Ted is punching graham crackers.

IMG_6859

If you’re worried about overflow, it’s easy enough to put the pie on a pan to catch any extra.

Bake 8 minutes, then set aside. You’re done with the oven at this point, and can turn that off.

To make the fudge layer, combine all the ingredients except for the Reese’s in a saucepan over low heat. Cook, stirring constantly, until smooth.

IMG_6860Pour into the pie crust, then press the Reese’s into the top of the fudge layer.

IMG_6861If you want the Reese’s to remain super well defined, let the fudge cool a bit first, so the fudge doesn’t start melting the Reese’s. It could be a bit challenging to jam them in by the time it’s cool enough not to melt the Reese’s, though, so we just stuck ’em in right away. With the smaller surface area in a pie tin, they cover the top pretty tightly.

IMG_6862To make the mousse, mix the peanut butter, cream cheese, and powdered sugar in a large bowl until smooth. This would be easier with a mixer, but Ted did an impressive job at getting it real smooth by hand. (Like I said, limited kitchen.) Fold in the Cool Whip.

IMG_6863Spread on top of the fudge layer.

IMG_6866IMG_6867Drizzle the melted chocolate on top, if desired.

    IMG_6868Refrigerate before serving. We only chilled 20-30 minutes at first, and it was easier to slice then, but it does actually hold together way better if you chill at least an hour.

    IMG_6869IMG_6871Super delicious! And yay for friends!

    Reese’s Fudge Pie

    From Cookies & Cups.

    Crust:

    • 9 graham crackers, crushed
    • 1/3 cup melted butter
    • 1/3 cup sugar

    Fudge:

    • 1 14 ounce can of sweetened condensed milk
    • 2 cups milk chocolate chips
    • 1 cup semi-sweet chocolate chips
    • 1/4 teaspoon salt
    • 2 teaspoon vanilla
    • 1 7 ounce bag Reese’s Minis

    Peanut Butter Mousse:

    • 1 cup peanut butter
    • 1 cup powdered sugar
    • 8 ounce room temp cream cheese
    • 1 1/2 cups Cool Whip, thawed
    • optional 1/4 cup melted chocolate for drizzle

    Preheat oven to 350 degrees.

    Mix together the grahams cracker crumbs, butter, and sugar, and press into the bottom of a springform or pie pan. Bake 8 minutes, then set aside.

    To make the fudge layer, combine all the ingredients except for the Reese’s in a saucepan over low heat. Cook, stirring constantly, until smooth. Pour into the pie crust, then press the Reese’s into the top of the fudge layer.

    To make the mousse, mix the peanut butter, cream cheese, and powdered sugar in a large bowl until smooth. Fold in the Cool Whip, then spread on top of the fudge layer.

    Drizzle the melted chocolate on top, if desired.

    Refrigerate before serving.

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

    Flourless Honey-Almond Cake

    Posted on July 3, 2013 by sparecake

    Sort of similar to the orange almond cake of a few weeks ago, this cake involves a food processor, a lot of eggs, and almonds. A very different result, though, although both have good flavors and textures.

    IMG_6829Ingredients:

    • 1 1/2 cups whole marcona almonds, toasted
    • 4 large eggs, at room temperature, separated
    • 1/2 cup plus 2 tablespoons honey, divided
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 cup sliced almonds, toasted

    The almonds I used all said they were already toasted, and, being lazy, I went with that. If your almonds don’t come toasted, toast the whole ones on a baking sheet in a 350 degree oven for 7-9 minutes, stirring once in the middle; toast the sliced almonds in an ungreased skillet over medium-low heat for 2-4 minutes, until fragrant.

    Also, the original recipe called for regular almonds, but using the slightly sweeter, more moist marcona almonds worked quite nicely.

    Preheat your oven to 350 degrees. Line the bottom of a springform with parchment, then grease.

    Process the whole almonds in a food processor until finely ground. I found that it went chunky>gritty>gritty>gritty>almond butter, with that last change happening super fast. Having it basically be almond butter is better, texturewise, for the finished cake than having big almond grit.

    Tiny food processor, did it in two batches.

    Tiny food processor, did it in two batches.

    In a large bowl, eat the egg yolks, 1/2 cup honey, vanilla, baking soda and salt on medium speed until well combined. Add the ground almonds and beat until combined.

    IMG_6822In a separate bowl, beat the egg whites until very foamy, white, and doubled in volume, but not stiff enough to hold even soft peaks.

    IMG_6823Gently fold the egg whites into the almond mixture, stirring gently until evenly combined. Spread into the prepared pan.

    IMG_6824Bake until golden brown and until a toothpick inserted in the center comes out clean, about 28 minutes. Cool in the pan 10 minutes, then remove the side of the pan.

    IMG_6828Let cool completely, then drizzle with remaining 2 tablespoons of honey and top with the sliced almonds.

    IMG_6830This cake is quite sweet, but I feel like somehow it’s sweet in a way that won’t annoy people that can’t handle sweets? I didn’t eat much, as I don’t really care for nuts, but even I can admit it was a pretty good cake. My mom recommends toasting a slice in the toaster oven for some nice crispness!

    Flourless Honey-Almond Cake

    From Eating Well.

    • 1 1/2 cups whole marcona almonds, toasted
    • 4 large eggs, at room temperature, separated
    • 1/2 cup plus 2 tablespoons honey, divided
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 cup sliced almonds, toasted

    Toast whole almonds on a baking sheet in a 350 degree oven for 7-9 minutes, stirring once in the middle; toast the sliced almonds in an ungreased skillet over medium-low heat for 2-4 minutes, until fragrant.

    Preheat your oven to 350 degrees. Line the bottom of a springform with parchment, then grease.

    Process the whole almonds in a food processor until finely ground.

    In a large bowl, eat the egg yolks, 1/2 cup honey, vanilla, baking soda and salt on medium speed until well combined. Add the ground almonds and beat until combined.

    In a separate bowl, beat the egg whites until very foamy, white, and doubled in volume, but not stiff enough to hold even soft peaks. Gently fold the egg whites into the almond mixture, stirring gently until evenly combined. Spread into the prepared pan.

    Bake until golden brown and until a toothpick inserted in the center comes out clean, about 28 minutes. Cool in the pan 10 minutes, then remove the side of the pan.

    Let cool completely, then drizzle with remaining 2 tablespoons of honey and top with the sliced almonds.

    Posted in Dessert | Tagged , , | Leave a comment

    BBQ Bacon Meatloaf

    Posted on July 1, 2013 by sparecake

    An easy, very flavorful dinner without too many ingredients.

    IMG_6819

    • 1 1/2 pounds lean ground beef
    • 3/4 cup BBQ sauce, divided – use one with a brown sugar flavor
    • 1 package of bacon, cooked, drained, and chopped into small bits
    • 1/2-3/4 cup cheddar cheese
    • 1/2 cup crushed potato chips

    Preheat the oven to 400 degrees. Combine the beef, 1/4 cup of the BBQ sauce, and bacon in a medium bowl and stir until well mixed.

    IMG_6814Spread half the beef mixture evenly over the bottom of an 8X8″ pan, then top with the cheese. Spread the remaining half of the beef mixture evenly over the cheese.

    IMG_6815Bake 35 minutes and pour off the excess grease.

    IMG_6816Top with the remaining BBQ sauce, then the crushed chips. Bake a further 5 minutes, and serve.

    IMG_6817

    Between the bacon and the beef, it might be a good time now to remind everyone that you should not be pouring animal fats down the sink! Once they cool down, they’ll solidify and clog your pipes, and what a giant hassle that’ll be to deal with.

    IMG_6820

    BBQ Bacon Meatloaf

    Adapted from Hunts.com.

    • 1 1/2 pounds lean ground beef
    • 3/4 cup BBQ sauce, divided – use one with a brown sugar flavor
    • 1 package of bacon, cooked, drained, and chopped into small bits
    • 1/2-3/4 cup cheddar cheese
    • 1/2 cup crushed potato chips

    Preheat the oven to 400 degrees. Combine the beef, 1/4 cup of the BBQ sauce, and bacon in a medium bowl and stir until well mixed.

    Spread half the beef mixture evenly over the bottom of an 8X8″ pan, then top with the cheese. Spread the remaining half of the beef mixture evenly over the cheese.

    Bake 35 minutes and pour off the excess grease. Top with the remaining BBQ sauce, then the crushed chips. Bake a further 5 minutes, and serve.

    Posted in Dinner | Tagged , , | Leave a comment

    Crack Pie

    Posted on June 28, 2013 by sparecake

    I’ve been kind of slacking on Daring Bakers‘ posts the last 2 or 3 months, because they challenges were things my family can’t (or I won’t) eat, but I’m back! Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies!

    IMG_6473I went with version of Momufuku Milk Bar’s crack pie, as it was the easiest to make gluten-free, and it was super delicious!

    Ingredients:

    Oat cookie crust:

    • 9 tablespoons unsalted butter, room temperature, divided
    • 5 1/2 tablespoons packed golden brown sugar, divided
    • 2 tablespoons sugar
    • 1 large egg
    • 3/4 cup plus 2 tablespoons old-fashioned oats
    • 1/2 cup all purpose flour (I used gluten-free)
    • 1/8 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • generous 1/4 teaspoon salt

    Filling:

    • 3/4 cup sugar
    • 1/2 cup packed golden brown sugar
    • 1 tablespoon nonfat dry milk powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, melted, cooled slightly
    • 6 1/2 tablespoons heavy whipping cream
    • 4 large egg yolks
    • 1 teaspoon vanilla extract
    • Powdered sugar for dusting

    Before making the crust, you have to make an oat cookie. Preheat the oven to 350 degrees. Line a 9X13″ metal pan with parchment paper and grease.

    Beat together 6 tablespoons of the butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in a large bowl.

    IMG_6445Add the egg and beat until pale and fluffy.

    IMG_6446Add the oats, flour, baking powder, baking soda, and salt, and beat together. Spread the mixture into the lined pan, spreading evenly. Bake until golden, 17-18 minutes, then transfer pan to a rack and cool completely.

    IMG_6447Crumble the cookie completely into a large bowl.

    IMG_6448Add the remaining 3 tablespoons of butter and 1 1/2 tablespoons brown sugar. Rub together until the mixture sticks together. Press evenly into a 9″ glass pie pan.

    IMG_6451Put the pan on a rimmed baking sheet, and set aside while you prepare the filling. Bring the oven back to 350 degrees.

    Whisk together the sugars, milk powder, and salt in a medium bowl.

    IMG_6452Add the melted butter and whisk together.

    IMG_6453Add the cream, yolks, and vanilla and whisk until smooth. Pour into the crust.

    IMG_6455Bake 30 minutes.

    IMG_6456Reduce the oven temperature to 325 degrees, and bake until filling is brown in spots, set around the edges, but still moves slightly when jiggled, about 20 minutes.

    IMG_6457Cool pie for two hours in the pie dish on a wire rack, then refrigerate uncovered overnight. I started mine first thing in the morning, so just refrigerated all afternoon and that was fine.

    IMG_6472Sift powdered sugar over the top before serving.

    IMG_6475Delicious!

    Crack Pie

    Recipe from Bon Appetite, via Daring Bakers.

    Oat cookie crust:

    • 9 tablespoons unsalted butter, room temperature, divided
    • 5 1/2 tablespoons packed golden brown sugar, divided
    • 2 tablespoons sugar
    • 1 large egg
    • 3/4 cup plus 2 tablespoons old-fashioned oats
    • 1/2 cup all purpose flour
    • 1/8 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • generous 1/4 teaspoon salt

    Filling:

    • 3/4 cup sugar
    • 1/2 cup packed golden brown sugar
    • 1 tablespoon nonfat dry milk powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, melted, cooled slightly
    • 6 1/2 tablespoons heavy whipping cream
    • 4 large egg yolks
    • 1 teaspoon vanilla extract
    • Powdered sugar for dusting

    Before making the crust, you have to make an oat cookie. Preheat the oven to 350 degrees. Line a 9X13″ metal pan with parchment paper and grease.

    Beat together 6 tablespoons of the butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in a large bowl. Add the egg and beat until pale and fluffy. Add the oats, flour, baking powder, baking soda, and salt, and beat together. Spread the mixture into the lined pan, spreading evenly. Bake until golden, 17-18 minutes, then transfer pan to a rack and cool completely.

    Crumble the cookie completely into a large bowl and add the remaining 3 tablespoons of butter and 1 1/2 tablespoons brown sugar. Rub together until the mixture sticks together. Press evenly into a 9″ glass pie pan.

    Put the pan on a rimmed baking sheet, and set aside while you prepare the filling. Bring the oven back to 350 degrees.

    Whisk together the sugars, milk powder, and salt in a medium bowl. Add the melted butter and whisk together, then the cream, yolks, and vanilla. Pour into the crust and bake 30 minutes.

    Reduce the oven temperature to 325 degrees, and bake until filling is brown in spots, set around the edges, but still moves slightly when jiggled, about 20 minutes.

    Cool pie for two hours in the pie dish on a wire rack, then refrigerate uncovered overnight. Sift powdered sugar over the top before serving.

    Posted in Dessert | Tagged , , , | 2 Comments

    New Potatoes with Garlic Scapes

    Posted on June 26, 2013 by sparecake

    My mother got some scapes at the farmers market last week, I looked up a recipe to use them in, and have somehow been calling them ramps since then. So many green things I’m not familiar with, so little time!

    IMG_6813Ingredients:

    • 2 pounds new potatoes, scrubbed
    • water
    • salt
    • 3 cups scapes, roughly chopped
    • 1-2 tablespoons olive oil
    • 2 tablespoons butter
    These things are just silly!

    These things are just silly!

    Place the potatoes in a large pot and add enough water to cover. Add salt. Martha Stewart said to add enough that it ‘tastes like the ocean,’ but I just added a bunch (a tablespoon, maybe?) and didn’t bother tasting the water. Because yuck.

    Bring the water to a boil, then add the scapes, cover, and remove from the heat. Let sit for 10 minutes, or until the potatoes are tender. You want to be able to easily stab one with a fork. Drain and set aside until cool enough to handle.

    IMG_6808Heat 1 tablespoon of the oil in a skillet over high heat. While it warms, cut the potatoes in half. Cook the potatoes, cut-side down, until browned, a minute or two. Cook in multiple batches if necessary to ensure they all cook cut-side down, adding more oil for later batches if needed.

    IMG_6810

    On the side while others get cooked.

    On the side while others get cooked.

    Lower the heat to medium and add all the potatoes back to the pan. Add the butter and the scapes and cook until the potatoes are golden and crisp, 7-8 minutes.

    IMG_6812Martha didn’t put the scapes back in, after the straining, but I quite enjoyed the flavor of the cooked scapes with the potatoes, and really, seems like kind of a waste of a bunch of greenery to just use it to flavor water!

    New Potatoes with Garlic Scapes

    Lightly adapted from Martha Stewart.

    • 2 pounds new potatoes, scrubbed
    • water
    • salt
    • 3 cups scapes, roughly chopped
    • 1-2 tablespoons olive oil
    • 2 tablespoons butter

    Place the potatoes in a large pot and add enough water to cover. Add salt. Bring the water to a boil, then add the scapes, cover, and remove from the heat. Let sit for 10 minutes, or until the potatoes are tender. Drain and set aside until cool enough to handle.

    Heat 1 tablespoon of the oil in a skillet over high heat. While it warms, cut the potatoes in half. Cook the potatoes, cut-side down, until browned, a minute or two. Cook in multiple batches if necessary to ensure they all cook cut-side down, adding more oil for later batches if needed.

    Lower the heat to medium and add all the potatoes back to the pan. Add the butter and the scapes and cook until the potatoes are golden and crisp, 7-8 minutes.

    Posted in Dinner | Tagged , | 2 Comments

    Chocolate Chip Cookies with Caramelized Sugar

    Posted on June 24, 2013 by sparecake

    I thought this one sounded interesting, with its several types of sugar. I didn’t find the flavor of the caramelized sugar super strong/noticeable, but you can tell they’re not just straight sugar or brown sugar cookies, and it’s a good, different flavor! I’ll be trying the caramelized sugar in some other recipes in the future, and will let you know how it works out!
    
    Ingredients:
    2 1/4 cups all purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1/2 cup caramelized sugar*
    1/2 cup powdered sugar
    1/2 cup brown sugar
    2 large eggs
    1 teaspoon vanilla extract
    2 sticks unsalted butter, room temperature
    2 cups chocolate chips
    *To make the caramelized sugar, preheat the oven to 375 degrees and line a baking sheet with parchment. Spread a cup of granulated sugar over the pan, and bake until caramelized, watching closely. The recipe I was reading said 1-2 minutes, but mine didn’t start melting for probably more like 15 minutes! Just keep baking until it’s mostly melted. I didn’t want to wait for the last bits to melt, as I was afraid the darker bits were getting close to burnt, and burnt sugar tastes TERRIBLE.
    
    Let the melted sugar cool until hard, several minutes.
    

    
    Break into a few pieces to fit in the bowl of a food processor, and process until ground small. This will make more than is needed for the recipe, so you can use the rest in new recipes.
    
    Reheat the oven to 375, if necessary, and line two baking sheets with parchment.
    Stir together the flour, baking soda, and salt in a small bowl.
    Put the 1/2 cup caramelized sugar, and the other sugars, in the food processor and process briefly to combine.
    Combine the sugars and butter in a mixer and beat until light and fluffy.
    
    Add the vanilla and beat briefly, then the eggs one at a time, beating after each.
    
    Gradually mix the bowl of dry goods into the sugar mixture, then add the chocolate chips. Scoop into balls on the lined sheets.
    
    Bake 9-11 minutes. I think my dough balls were a bit on the big side, so they needed 11 minutes.
    
    Like many cookies, they come out puffy and then flatten out a bit.
    Let cool several minutes on the pan, then transfer to a wire rack to cool completely.
    
    Well worth trying out!
    Chocolate Chip Cookies with Caramelized Sugar
    From Culinary Concoctions by Peabody.
    2 1/4 cups all purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1/2 cup caramelized sugar*
    1/2 cup powdered sugar
    1/2 cup brown sugar
    2 large eggs
    1 teaspoon vanilla extract
    2 sticks unsalted butter, room temperature
    2 cups chocolate chips
    *To make the caramelized sugar, preheat the oven to 375 degrees and line a baking sheet with parchment. Spread a cup of granulated sugar over the pan, and bake until caramelized, watching closely. Let the melted sugar cool until hard, several minutes. Break into a few pieces to fit in the bowl of a food processor, and process until ground small.
    Reheat the oven to 375, if necessary, and line two baking sheets with parchment.
    Stir together the flour, baking soda, and salt in a small bowl.
    Put the 1/2 cup caramelized sugar, and the other sugars, in the food processor and process briefly to combine. Combine the sugars and butter in a mixer and beat until light and fluffy. Add the vanilla and beat briefly, then the eggs one at a time, beating after each. Gradually mix the bowl of dry goods into the sugar mixture, then add the chocolate chips.
    Scoop into balls on the lined sheets, and bake 9-11 minutes. Let cool several minutes on the pan, then transfer to a wire rack to cool completely.

    Posted in Dessert | Tagged , , | 2 Comments

    Spiced Chocolate Tart with Gluten-Free Crust

    Posted on June 21, 2013 by sparecake

    I think this is possibly the most adult-ish chocolate dessert I’ve ever had? Certainly that I’ve made. It uses bittersweet chocolate without much sugar, and enough ginger to spice things up and give a great, non-sweet flavor in the smooth chocolate filling.

    IMG_6697You can use any standard pie crust recipe, but I tried out King Arthur’s gluten-free recipe this time, since it was their tart to begin with. It came out crisp and tasty.

    Ingredients:

    Crust:

    • 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour
    • 1 tablespoon sugar
    • 1/2 teaspoon xanthan gum
    • 1/2 teaspoon salt
    • 6 tablespoons cold butter
    • 1 large egg
    • 2 teaspoons lemon juice or vinegar

    Spiced Chocolate Filling:

    • 1 cup heavy cream
    • 1/2 cup milk
    • 3 tablespoons granulated sugar
    • 3 tablespoons soft diced candied ginger
    • 5 large egg yolks
    • 1 1/2 cups bittersweet chocolate, chopped
    • 3 tablespoons soft butter
    • pinch of salt
    • 1/2 teaspoon chocolate extract (don’t have it, used vanilla)
    • 1/4 cup soft diced candied ginger, optional

    IMG_6682Whisk together the flour, sugar, xanthan gum, and salt from the crust. Cut in the butter until only small bits remain.

    IMG_6678In a small dish, whisk together the egg and lemon juice until very foamy. Mix into the dry ingredients and stir until the mixture all holds together, adding 1-3 additional tablespoons of ice water if necessary. After enough stirring, I didn’t need any water.

    Plenty moist without extra water.

    Plenty moist without extra water.

    Shape into a disk and wrap in saran wrap. Refrigerate for 1 hour.

    IMG_6680Meanwhile, combine the cream, milk, sugar and 3 tablespoons of ginger in a medium saucepan over medium-high heat. Cook until just simmering, then remove from the heat and leave to steep.

    IMG_6683Remove the dough from the fridge and roll out between two pieces of wax or parchment paper until 1/4″ thick.

    IMG_6684Use the bottom piece of wax paper to turn the crust out into a 9″ square or round tart pan, pinch off any excess, and poke the crust all over with a fork. I couldn’t find a tart pan, so ended up using a springform. This probably would have looked a bit nicer in a tart pan…

    IMG_6685Freeze the dough in the pan for 15 minutes, and preheat your oven to 350 degrees. Put some foil strips around the edge of the pan to prevent the edges of the crust from burning, and bake until browned, about 25 minutes.

    IMG_6686Set the cooked crust aside to cool completely.

    Place the saucepan with the cream back over the heat and bring back to a simmer. While you wait, get the 5 egg yolks in a medium bowl. Once the cream mixture is simmering, drizzle about a cup of it into the egg yolks, whisking the yolks constantly as you pour.

    IMG_6687Pour the egg yolk/cream mixture into the saucepan with the rest of the cream, and return to medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

    Thick enough that a swipe through the custard won't fill back in.

    Thick enough that a swipe through the custard won’t fill back in.

    Pour the thickened mixture through a strainer over the chocolate and let sit several minutes.

    IMG_6690Stir to combine and melt the chocolate, then stir in the butter, salt, and extract.

    IMG_6691Pour the mixture into the cooled tart shell and smooth. If desired, sprinkle the extra 1/4 cup ginger around the outside edge of the tart. It looks nice, but is way more ginger than I need in a bite, so I passed.

    IMG_6695Let cool at room temperature for 1-2 hours, or in the fridge, for less time, until the filling has set.

    IMG_6696My mom agreed that the extra ginger sprinkled on top would probably be a bit much for her as well, but quite enjoyed it how it was!

    Spiced Chocolate Tart with Gluten-Free Crust

    From King Arthur Flour.

    Crust:

    • 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour
    • 1 tablespoon sugar
    • 1/2 teaspoon xanthan gum
    • 1/2 teaspoon salt
    • 6 tablespoons cold butter
    • 1 large egg
    • 2 teaspoons lemon juice or vinegar

    Spiced Chocolate Filling:

    • 1 cup heavy cream
    • 1/2 cup milk
    • 3 tablespoons granulated sugar
    • 3 tablespoons soft diced candied ginger
    • 5 large egg yolks
    • 1 1/2 cups bittersweet chocolate, chopped
    • 3 tablespoons soft butter
    • pinch of salt
    • 1/2 teaspoon chocolate extract
    • 1/4 cup soft diced candied ginger, optional

    Whisk together the flour, sugar, xanthan gum, and salt from the crust. Cut in the butter until only small bits remain.

    In a small dish, whisk together the egg and lemon juice until very foamy. Mix into the dry ingredients and stir until the mixture all holds together, adding 1-3 additional tablespoons of ice water if necessary. Shape into a disk and wrap in saran wrap. Refrigerate for 1 hour.

    Meanwhile, combine the cream, milk, sugar and 3 tablespoons of ginger in a medium saucepan over medium-high heat. Cook until just simmering, then remove from the heat and leave to steep.

    Remove the dough from the fridge and roll out between two pieces of wax or parchment paper until 1/4″ thick. Use the bottom piece of wax paper to turn the crust out into a 9″ square or round tart pan, pinch off any excess, and poke the crust all over with a fork.

    Freeze the dough in the pan for 15 minutes, and preheat your oven to 350 degrees. Put some foil strips around the edge of the pan to prevent the edges of the crust from burning, and bake until browned, about 25 minutes. Set the cooked crust aside to cool completely.

    Place the saucepan with the cream back over the heat and bring back to a simmer. While you wait, get the 5 egg yolks in a medium bowl. Once the cream mixture is simmering, drizzle about a cup of it into the egg yolks, whisking the yolks constantly as you pour. Pour the egg yolk/cream mixture into the saucepan with the rest of the cream, and return to medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Pour the thickened mixture through a strainer over the chocolate and let sit several minutes.

    Stir to combine and melt the chocolate, then stir in the butter, salt, and extract. Pour the mixture into the cooled tart shell and smooth. Sprinkle remaining ginger around the outside edge of the tart if desired. Let cool at room temperature for 1-2 hours, or in the fridge, for less time, until the filling has set.

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

    Chocolate Bavarian Cream

    Posted on June 19, 2013 by sparecake

    I was flipping through cookbooks at the Used Book Superstore on Friday, saw this recipe, and knew that I had some egg whites already in the fridge at home that would love to become part of something chocolatey!

    Because of all the air in the egg whites and whipped cream, this is a very light chocolate treat that you could easily eat more of than you should.

    IMG_6517Ingredients:

    • 1/2 cup sugar
    • 3 tablespoons cocoa
    • 1 envelope unflavored gelatin
    • 2 1/4 cups milk
    • 1 tablespoon butter
    • 2 egg whites
    • 1/2 teaspoon cream of tartar
    • 1 cup whipping cream

    Combine the sugar, cocoa, and gelatin in a saucepan and stir in the milk and butter. Place over medium heat, stirring constantly, until it just reaches a boil.

    IMG_6511Remove from the heat and place the pot in a bowl of ice water or the refrigerator, stirring occasionally, until the mixture mounds slightly. I had sort of been expecting an almost jello-y consistency, but it never got that firm.

    Plop!

    Plop!

    When the chocolate mixture is ready, beat the egg whites and cream of tartar until stiff. Fold the chocolate mixture into the egg whites and set aside.

    IMG_6514Beat the cream until stiff, then gently fold into the chocolate/egg white mixture.

    IMG_6515The recipe recommends spooning into sherbet glasses and refrigerating in those until chilled, about two hours. This makes kind of a lot, though – you would have to have a fair amount of free shelf space in your fridge for that many sherbet glasses. (Also, you would have to have sherbet glasses!) It was after dessert anyway by the time I was at this stage, so instead I refrigerated overnight in the same bowl it had been stirred together in, and served in little custard dishes the next day.

    IMG_6516Chocolate Bavarian Cream

    From Betty Crocker’s Old-Fashioned Cookbook.

    • 1/2 cup sugar
    • 3 tablespoons cocoa
    • 1 envelope unflavored gelatin
    • 2 1/4 cups milk
    • 1 tablespoon butter
    • 2 egg whites
    • 1/2 teaspoon cream of tartar
    • 1 cup whipping cream

    Combine the sugar, cocoa, and gelatin in a saucepan and stir in the milk and butter. Place over medium heat, stirring constantly, until it just reaches a boil. Remove from the heat and place the pot in a bowl of ice water or the refrigerator, stirring occasionally, until the mixture mounds slightly.

    Beat the egg whites and cream of tartar until stiff. Fold the chocolate mixture into the egg whites. Beat the cream until stiff, then gently fold into the chocolate/egg white mixture.

    Spoon into sherbet glasses and refrigerating until chilled, about two hours.

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

    Orange Almond Cake (Gluten-Free)

    Posted on June 17, 2013 by sparecake

    Based on the ingredient list (whole oranges??), I was unsure if this would be good or kind of terrible, but it seemed like it would be easy enough to try, and it turned out great! It makes a really moist, dense, orange-y cake that’s not overly sweet. The general consensus was that it is perfect!

    IMG_6508Ingredients:

    • 3 large oranges
    • 500 grams sugar
    • 6 eggs
    • 500 grams almond flour
    Same weight, much bigger volume of almond flour.

    Same weight, much bigger volume of almond flour.

    Put the oranges in a saucepan or small pot with enough water to cover them. They won’t actually stay covered, as they float, but you want to have enough so that some can be absorbed, and some can burn off as steam, and the oranges won’t hit the bottom of the pot. Put the pot over high heat, cover, and bring to a boil. Reduce to a simmer and simmer 1 hour, then pour off the water. The oranges apparently absorb some water, as the skin gets a bit smoother.

    IMG_6489Set the oranges aside to cool at least to the point that you can handle them comfortably, if not to room temperature.

    Preheat the oven to 365 degrees, and grease a 9″ springform pan.

    Combine the eggs and sugar in a food processor and process until smoothly mixed, about a minute. Pour off the mixture into a large bowl.

    IMG_6491Cut the oranges in half and remove any seeds. Once the seeds are out, put the oranges, peel and all, into the food processor, and process until smooth.

    IMG_6493Pour the orange into the egg mixture, and add the almond flour. You want the oranges to have cooled at least enough that they don’t now start cooking the eggs! Gently stir everything together until smooth, then pour into the springform.

    IMG_6498Bake 50-60 minutes, until the cake passes the toothpick test.

    IMG_6499Let cool in the pan until the edges pull away from the pan. If you don’t let it cool, then unlike the nice sharp edges on the slice in the picture at the top, you’ll get something that comes apart a bit, and you’ll have to disguise it under a mask of whipped cream.

    IMG_6501A worse disaster the world has never seen!

    Orange Almond Cake

    From Food.com.

    • 3 large oranges
    • 500 grams sugar
    • 6 eggs
    • 500 grams almond flour

    Put the oranges in a saucepan or small pot with enough water to cover them. Put the pot over high heat, cover, and bring to a boil. Reduce to a simmer and simmer 1 hour, then pour off the water. Set aside to cool.

    Preheat the oven to 365 degrees, and grease a 9″ springform pan.

    Combine the eggs and sugar in a food processor and process until smoothly mixed, about a minute. Pour off the mixture into a large bowl.

    Cut the oranges in half and remove any seeds, then process in the food processor until smooth.

    Pour the orange into the egg mixture, and add the almond flour. Gently stir together until smooth, then pour into the springform. Bake 50-60 minutes, until the cake passes the toothpick test.

    Let cool in the pan until the edges pull away from the pan.

    Posted in Dessert | Tagged , , | 5 Comments

    Top Sirloin Roast

    Posted on June 14, 2013 by sparecake

    This is a kind of loose recipe for a pretty delicious roast, and an excellent gravy.

    IMG_6471Ingredients:

    • 1 top sirloin roast (ours was 2.2 pounds)
    • at least 1 onion, cut into quarters
    • small red potatoes, and any other root vegetables as desired, such as carrots
    • 1/2 half stick unsalted butter
    • 1/4 cup all-purpose flour (potato flour for gluten free)
    • 1 glug of red wine
    • 32 ounces chicken stock
    • herbs to preference – I love Uncle Roy’s Flowers of Scotland
    Got this stuff at the Scottish Highland Games last year.

    Got this stuff at the Scottish Highland Games last year.

    Roll the roast in your chosen herbs. The Flowers of Scotland mix is ever so pretty!

    IMG_6458Preheat the oven to 275, and heat a cast iron pan over medium high heat. Sear the meat for two minutes on each side.

    IMG_6461Add the potatoes and other vegetables to the pan and drizzle some olive oil over them. Stick a meat thermometer into the center of the roast, and put in the oven. Cook until the meat reaches 130 degrees – when you take it out of the oven, the internal temperature will still rise several more degrees. I think our 2.2 pound roast took roughly 2 hours, but I accidentally turned off the thermometer before looking at the timer so it’s hard to say.

    I forgot to drizzle oil on the potatoes before putting them in the oven, so they look dry, but they bounced back, and you can prevent that anyways if you don't forget!

    I forgot to drizzle oil on the potatoes before putting them in the oven, so they look dry, but they bounced back, and you can prevent that anyways if you don’t forget!

    Remove the meat and all vegetables except for the onions from the cast iron pan. Put them on a plate, cover it with foil, and set aside.

    Put the cast iron pan back over medium high heat and add the butter. Once the butter has melted, add the flour and stir into a paste.

    IMG_6464Add the wine, then the broth, then sprinkle in another two good pinches of the spices you used on the meat.

    IMG_6465 IMG_6466Cook until thickened. With that much liquid, I thought it was going to take forever, but in under 10 minutes it was a good gravy consistency.

    IMG_6467Slice the meat.

    Knife skills do not run in my family.

    Knife skills do not run in my family.

    Serve the meat and vegetables with gravy.

    IMG_6470This was a perfectly textured rare roast. If you like your meat more well done, cook to 140 for medium, or 150 for medium well. This recipe made more gravy than we needed for our 2 pound roast, but the gravy is great, and well worth saving for some potatoes or something later.

    Sirloin Roast

    • 1 top sirloin roast
    • at least 1 onion, cut into quarters
    • small red potatoes, and any other root vegetables as desired, such as carrots
    • 1/2 half stick unsalted butter
    • 1/4 cup all-purpose flour (potato flour for gluten free)
    • 1 glug of red wine
    • 32 ounces chicken stock
    • herbs to preference – I love Uncle Roy’s Flowers of Scotland

    Roll the roast in your chosen herbs.

    Preheat the oven to 275, and heat a cast iron pan over medium high heat. Sear the meat for two minutes on each side. Add the potatoes and other vegetables to the pan and drizzle some olive oil over them. Stick a meat thermometer into the center of the roast, and put in the oven. Cook until the meat reaches 130 degrees.

    Remove the meat and all vegetables except for the onions from the cast iron pan. Put them on a plate, cover it with foil, and set aside.

    Put the cast iron pan back over medium high heat and add the butter. Once the butter has melted, add the flour and stir into a paste.

    Add the wine, then the broth, then sprinkle in another two good pinches of the spices you used on the meat and cook until thickened.

    Slice the meat and serve with vegetables and gravy.

    Posted in Dinner | Tagged , , , | 2 Comments