New York Cheescake recipe

New York Cheesecake

Ingredients:
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest





Directions:
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.

Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

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Pear Spice Cake with Pecan Praline topping

I was looking for this recipe to share with my sister and I am not sure I ever posted it. The perfect fall/ Thanksgiving dessert.

Ingredients

1. • 1 cup (2 sticks) unsalted butter
   • 1 box spice cake mix (1 pound 2.25 ounces)
   • 3/4 cup canned pear nectar
   • 3 large eggs
   • 2 tablespoons mild-flavored (light) molasses
   • 1/2 cup minced crystallized ginger
   • 2 pears, peeled, cored, cut into 1/2-inch pieces (about 1 1/2 cups)
2. • 3/4 cup (packed) golden brown sugar
   • 1/4 cup whipping cream
   • 1 1/3 cups pecan halves, toasted

Preparation

1. 1. Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
   2. Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
   3. Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.

My Favorite Cookies

Its that time of year where everything is pumpkin and Brenda makes a cookie that is no exception. Soft with a cake-like texture loaded with chips and nuts, Ben gets these made for him every year. I force the nut thing as I love them in everything but especially, cookies!

My personal favorite is Chicago Crunch from an old friend of ours. These special chocolate chip cookies have oats and cornflakes that give them their special texture and crunch. I of  course insist on a handfull of walnuts to round out their superior milk dipping

Pumpkin Cookies

 

 

 

3 sticks of margarine, softened
1 1/2 cups sugar
2 eggs
1 1/2 t vanilla
3 cups flour
1 1/2 t baking powder
1 1/2 t baking soda
1 1/2 t cinnamon
1 can pumpkin puree 15 oz
1 pkg chocolate chips
Optional a handfull of walnuts

Cream margarine and sugar, add eggs, vanilla and pumpkin puree. Mix dry ingredients then add to wet. Add chips and nuts. Stir then drop by 1 ounce scoop.
Bake 350 for 12-14 minutesor until lightly browned.

Chicago Crunch

1/2 cup butter and margarine
1 cup sugar and 1 cup brown sugar
1 egg
1 T milk
2 t vanilla
3 t baking soda
1t salt
3 1/2 cups flour
3/4 c veg oil
1 c corn flakes
1 c quick oats
1 pkg chocolate chips
Handful walnuts

Cream sugars and butter and margarine. Add egg, milk, vanilla. Combine flour and soda and salt. add to creamed mixture alternating with oil. add corn flakes, oats, chips and nuts. stir to combine. Drop by 1 ounce scoop on greased cookie sheet. Bake 350 for 8-12 minutes  depending on how brown you like them. i like them a bit darker. 

Desserts are ...Me

I started looking at some new things to make and one was this Kringle deal that King Arthur flour was promoting. So light and tasty and very little sugar....who know?

Almond Kringle

Basically this bad boy is just a butter pie crust topped with cream puff pastry and then dressed up with jam and toasted almonds.  wow that was good and it did not last long at work.

Almond Kringle  from King Arthur flour

First Layer

• 1/2 cup (8 tablespoons) butter*, cut into pats or 1/2-inch cubes
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/4 cup water
• *If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

• 1 cup water
• 1/2 cup (8 tablespoons) butter*
• 1 cup King Arthur Unbleached All-Purpose Flour
• 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
• 1 teaspoon almond extract
• *If you're using unsalted butter, add 1/4 teaspoon salt.

Topping

• 2/3 cup jam or preserves
• 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

Icing

• 1/2 cup confectioners' or glazing sugar
• 1 teaspoon vanilla
• 4 teaspoons milk or water (approximately)

Directions

1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.
2. First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
3. Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
4. Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
5. Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
6. Add the eggs one at a time, beating well after each addition; beat until the batter loses its "slimy" look, and each egg is totally absorbed.
7. Mix in the almond extract.
8. Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.
9. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
10. Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
11. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
12. Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.
13. Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.
14. Drizzle the icing atop the pastries.
15. Cut into squares or strips to serve.

Then I got a wild hair the other day and got off the sofa at 8 p.m. to make some pizzelles . I love the little iron we have and it makes 2 at a time. So thin and crispy but this year...gingerbread! I get mixed reviews with he traditional Anise flavored cookies but these were fantastic!

Gingerbread Pizzelles

 Gingerbread Pizzelles

6 eggs
1 c sugar
1/2 c brown sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 c molasses
1 c butter, melted
4 tsp baking powder
4 c flour
Mix together the eggs and sugar.  Mix in the spices and molasses.  Mix in the melted butter and then the baking powder.  Finally add the flour and mix well.  Bake the batter in your pizzelle iron and let cool.  The flavor is best a few days after they are made.

Fabulous Figs!

We found fresh figs at Trader Joe's and bought 2 pounds. I have never really fussed with figs before but we decided to dive in head first.

I prepped them by topping the stem off and quartering them but not all the way through. I stuffed each with a bit of Gorgonzola and a walnut. Placed in an oven proof dish and drizzled with honey, they baked for 12-15 minutes at 350. 

Craving something sweet

Today was a good day to make Poppycock. Crisp popcorn with a wonderful glaze and almonds and pecans.

Poppycock

8-12 cups popcorn
1 c almonds toasted
1 c pecans toasted
Large bowl sprayed with cooking spray

2 sticks of butter
1 1/2 c sugar
Pinch of salt
1/2 corn syrup
3/4 t vanilla

Cook the first 4 ingredients to 280 on a candy thermometer. Remoive from heat and add vanilla. Pour over corn and nuts and mix thoughly. Spread on wax paper to cool. Store in gallon bags.

Laid up and not cooking much

As many know I had a total knee replacement paying for the sins of my youth I guess. Since I hardly ate at all the first week and a half post op we hardly cooked last all. I have been in 'stir' for a few weeks now and itch to get out for as change of scenery. So far Brenda has let me go to the grocery with her. I have had a few cravings now that my appetite has come back of sorts. Still not a lot sounds that great to me but we whipped up some NAC and cheese today and are having it with the carry out wings we picked up last night. So far so good. Brenda has been making a most excellent Banana Blueberry Bread. Fantastic!

Banana Blueberry Bread
1 3/4 c flour
1tsp baking powder
1/8 t baking soda
1/4 t salt
1/2 c unsalted butter
1 cup sugar
2 eggs
1/4 c buttermilk
1/2 t vanilla
3 ripe banana mashed
1 c blueberries
1/2 cup walnuts (op)

Combine dry ingredients.
Cream butter and sugar.
Mix wet ingredients incl banana mash.
Combine  dry and wet till just mixed. Add blueberries and nuts. Mix well and pour into greased loaf pan. Bake 350 for 30-35 mins until pick comes out clean.

Brenda's masterpieces...you seriously cannot eat enough of this.

Dessert, the best part of some meals

We had a dinner date Saturday night and we were in charge of dessert. This one,  fresh off of Pintrest,  looked promising and it was. Delicious and light it was a big hit. Of course the meal was fantastic as Matt has a way with a steak. The salad was non stop eating and we made pigs of ourselves. But the dessert, well that was kind of unexpected. Very nice and here is how it goes:





Raspberry Lemon Cheesecake Tart

1 puff pastry sheet
pint of fresh raspberries
4 oz cream cheese
1/3 c sugar
2 T heavy cream
1/3 c lemon curd (Trader Joe's)
1/3 c raspberry preserves heated
egg yolk/1 Tb water  egg wash
Decorative clear sugar crystals
Powdered sugar

Consider doubling the filling recipe above as I did.

Roll out pastry to 11 x 13 or so. Score 3/4 inch from the edge, wet lightly and fold over itself. Prick the bottom with a fork and paint with the egg wash, sprinkle with sugar. Place on a baking pan lined with parchment and  bake 425 for 10-15 minutes.

Mine puffed big time in the middle but was easily deflated and pressed down with a spoon. Allow to cool completely.

Mix softened cream cheese, cream, lemon curd and sugar. (The recipe called for this much but I doubled this and it filled nicely). Fill the pastry shell. Top with raspberries and drizzle over the jam. Top it all off with powdered sugar. Chill till ready to serve.

Lamb and chicken

 

Great success with our Paschal Lamb dinner on Sunday. I used Ina Garten's recipe for 4 hour Lamb but it could have cooked a bit longer as it was carve-able rather than fall off the bone. I think next time I will use the crock pot and set it for 8 hours since the crock cooks at a lower temp. 

The wine really cooked down and I made a gravy of it with a touch of cream after straining it and skimming the fat. The gravy was very good. Definitely a recipe we will use again.I posted the recipe earlier. Between the wings, hot dogs, Greek style grilled chicken with Tzatziki and the sides we had a rich feast of foods.







A week or so ago we made a nice Salmon supper for the Fangman's and the dessert was a big hit. I thought I had posted it on the blog but here it is:


Panne Cotta

2 1/2 cups cream
1/4 c milk
1 pkg unflavored gelatin
1/2 c sugar
1 teaspoon vanilla

Soak the gelatin in the milk till softened.
Bring the cream to a simmer and add the sugar, vanilla and gelatin mix.

Stir and cook till the gelatin is dissolved completely. Pour into individual ramekins and allow to cool in the fridge.

I served this with a berry coulis topping. Like a rich cream pudding. so tasty.

The Apple Pie with a minor addition

We had a few bags of caramels we bought on clearance so I tucked a few in with the apples and melted a few on top. How bad could that be? I wish I would have chopped them a bit on the inside but I am not a big pie maker. Recipe was posted a few days ago. The crust is really flakey.  I hope it tastes OK. It's for the in-laws dessert tomorrow.

Do You Know the Muffin Man?

One of the children's most irritating "ear worms" when they were little, I have some bananas going south this week so I asked my lovely bride when I was auditing the church books on Tuesday to make me some banana muffins. I came home to none as she thought I was joking. I never joke about food.

Yesterday I stopped (fed my obsession) on the way home to pick up what I needed (yogurt) to make these "skinny" muffins. They are actually quite good and have no oil and surprising little flour that makes them almost healthy.  I had some whole wheat pastry flour on hand anyway. These were tender and rose high in the pan. I added walnuts and chips to the batter and did not frost them. Great with a glass of skim milk in the a.m.

I am not the family baker but these don't look too bad

 
The recipe from Sally's Baking Addiction:

Skinny Peanut Butter Chocolate chip Banana Muffins

• 2 ripe large bananas, mashed with no chunks
• 1/4 cup honey 
• 1/4 cup dark brown sugar
• 1/2 cup 0% Plain Greek Yogurt (or regular yogurt, any flavor/fat content)
• 1 large egg
• 1/3 cup unsweetened milk 
• 1/2 cup creamy peanut butter 
• 2 teaspoons vanilla extract
• 1 and 3/4 cups white whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Optional

• 1/3 cup mini chocolate chips
• 1/4 cup creamy peanut butter, melted
• 1/2 Walnuts  ( I added this and skipped the frosting)

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray ( I used another 6 count pan too as this made about 18 muffins). Set aside.
In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using).  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to over stir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full.  Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.  Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.

About 120-130 calories each with little fat and 19 Carbs. Not bad for a lower carb, low cal breakfast/ snack item. 

Apple Pie contest winner

  Part of the purpose of my blog is to archive recipes for future use. I have not made this pie but it looks like a winner to me.


Val Fennell's Our Family's Apple Pie
Crust (makes 1 double crust):
• 3 cups unbleached all purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• ½ cup cold unsalted butter cut into small pieces
• ½ cup frozen butter flavored Crisco cut into small pieces
• ¾ cup ice water
• 1 large whole egg
• 1 tablespoon apple cider vinegar
Apple Pie Filling:
• About 2 pounds large Granny Smith apples, peeled, cored and sliced into ¼-inch slices
• 1 to 1½ pounds Royal Gala, Gala or Jonagold apples, peeled, cored and sliced into ¼-inch slices
• ¾ to 1 cup sugar depending on the tartness of your apples
• 2 teaspoons ground cinnamon, divided
• 2 tablespoons unbleached flour, divided
• 1/8 teaspoon fresh nutmeg
• Zest of one small to medium lemon
• 1 tablespoon low sugar Pectin
• 4 tablespoons cold butter in tablespoon size pieces
• Juice of the lemon

Egg wash:
• 1 egg yolk or whole egg
• 2 tablespoons milk, half-and-half or cream
Combine the dry ingredients in the bowl of a stand mixing bowl or a medium bowl. Mix the dry ingredients for about 30 seconds just to combine. Then add the Crisco and butter and mix on medium speed until it looks like very coarse crumbs or small peas. Do not over mix. If combining by hand use a pastry blender with blades rather than wires.
Make a well in the center of the mixture.
Combine the wet ingredients and beat well. Pour into the well and with a fork mix until all of the dry ingredients are moistened. Do not over mix. If your dough seems a bit too wet sprinkle in a bit more flour but no more than one tablespoon. It will not be dry for sure.
Divide dough in half, then pat/shape into two disks, wrap snuggly in plastic food wrap and chill for about 20 to 30 minutes.
While the dough is chilling ready your apples:
Preheat oven to 425 degrees.
Peel and slice apples and place in a large bowl. Sprinkle the lemon juice over the apples and toss well. Cover with plastic wrap.
Remove the first disk of crust from the refrigerator and place on a lightly floured counter or Silpat mat. Lightly roll your dough in one direction, turning it to make it round and about 12 inches in diameter. Place the dough in a 9½-inch deep dish pie plate. With scissors, trim the crust to about ½ inch below the rim of the dish. Remove the next portion of dough from the refrigerator and repeat rolling.
Place 1 tablespoon flour into the bottom of the pie plate and gently spread around. Add 1 tablespoon sugar, ½ teaspoon cinnamon and a dash of nutmeg to the pie plate.
In a small bowl combine the remaining sugar, cinnamon and nutmeg and pectin.
Rinse the apple slices and drain well. Toss the cinnamon sugar mixture with the apples and place into the bottom crust, being sure that the apples are solidly in place. Add lemon zest over the top of the apples.
Evenly sprinkle the remaining flour over the top of the apple slices and slightly shake into the apple pile. Place butter slices over the top of the apple mixture.
Cover with the top crust. Trim to about 1½ inches below the edge then fold over the lower edge and crimp the edges together.
Egg wash the top crust.
Make decorative vents in the top crust. If you have sanding or coarse sugar, dust or sprinkle the top crust lightly.
Bake for 15 minutes on a parchment lined baking pan, then reduce the oven temperature to 375 degrees until the juices bubble in the center of the pie and the apples test tender in the center as well.
Remove from the oven and let rest for at least 30 minutes before cutting/serving.
Combine with a fork until smooth, then gently brush onto the top crust of the unbaked pie. After egg wash, you may sprinkle with sanding sugar if you wish.
The egg wash makes the crust a golden, shiny finish.
— Val Fennell

The Dessert Party

Cheers!

Lori made this delicious Neapolitan Rose Cake

Salted Caramel Tart was pure decadence

Heart Tarts...so tasty and a Caramel Chocolate Pecan Cheescake in the background is  a Lemon Blackberry Cheesecake

A hit of the night was the Icebox Cake made with Caramel Whipped Cream

I can't have a party without some variation of this Pave. This one is Apricot Walnut.
 

Chill the wine and champagne! It's February and time for the Dessert Party after weeks of planning and hours of baking, whipping and piping it is finally here.  We had a great time and as did the guests. So many favorites to choose from. This year's menu included Meyer Lemon Macrons,  Pear Almond Tart amongst all you see above. Another great success and trip to the gym!

Confectionary Christmas Concoctions.....

We both have work things this week and mine is tomorrow so the ladies I work with requested the peppermint popcorn I made last year from the Bake at 350 site. It's really easy just melt a package of white almond bark and 1 tbl of solid shortening, stir in a package of crushed candy canes and pour over popcorn (I just bought the local brand, Vic's) 2 bags) I added mint M&M's and little candy cane decorations. For Brenda , she choose the puffed corn extra large package. Same drill as mine but she added peppermint mini marshmallows. We stirred it all up and then spread it on waxed paper to harden up a bit.

I made some wings for dinner so they were busy getting delicious while we worked. I think everyone at work will be pleased with my efforts, Brenda's will for sure.

So how yummy does that look? Thanks to my blogging pals for the inspiration!

Macarons

By America's Test Kitchen | March 14, 2012

 

These nut-flavored meringue cookies are best made with almond flour (sold in natural foods stores and specialty stores). If you can’t find almond flour substitute 15 ounces of slivered almonds, processed to a fine flour in a food processor. Be sure to grease the parchment paper or these cookies will stick. For best results, bake the cookies one sheet at a time. For the buttercream frosting, make sure that the sugar mixture is poured into the egg yolks while still hot. For fun, consider adding some color to the frosting by stirring in small drops of food coloring; this buttercream has a natural pale yellow color that might slightly affect the hue of the frosting when adding food coloring.
COOKIES
3¾ cups (15 ounces) almond flour (see note above)
3⅓ cups (13⅓ ounces) confectioners’ sugar
5 large egg whites
Pinch cream of tartar
5 teaspoons granulated sugar
1 tablespoon vanilla extract
VANILLA BUTTERCREAM FROSTING
3 large egg yolks
½ cup sugar
⅓ cup light corn syrup
1½ teaspoons vanilla extract
Pinch of salt
2½ sticks unsalted butter, cut into chunks and softened
1. FOR THE BUTTERCREAM: Whip the egg yolks in a large bowl with an electric mixer on medium speed until slightly thickened and pale yellow, 4 to 6 minutes.
2. Meanwhile, bring the sugar and corn syrup to a boil in a small saucepan over medium heat, stirring occasionally to dissolve the sugar, about 3 minutes.
3. Without letting the hot sugar mixture cool off, turn the mixer to low and slowly pour the warm sugar syrup into the whipped egg yolks without hitting the side of the bowl or the beaters. Increase the mixer speed to medium-high and whip the mixture until it is light and fluffy and the bowl is no longer warm, 5 to 10 minutes.
4. Reduce the mixer speed to medium-low and add the vanilla and salt. Gradually add the butter, one piece at a time, until completely incorporated, about 2 minutes. Increase the mixer speed to medium-high and whip the buttercream until smooth and silky, about 2 minutes. (If the mixture looks curdled, wrap a hot, wet towel around the bowl and continue to whip until smooth, 1 to 2 minutes.)
5. FOR THE COOKIES: Line 2 large baking sheets with parchment paper and grease the paper. Fit a pastry bag with a ½-inch plain tip.
6. Pulse half of the almond flour and confectioners’ sugar together in a food processor until combined, about 30 seconds. Transfer to a medium bowl and repeat with the remaining almond flour and confectioners’ sugar.
7. In a large bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until they are foamy, about 1 minute. Increase the speed to medium-high and whip the whites to soft, billowy mounds, about 1 minute. Gradually whip in the granulated sugar, about 1 minute. Continue to whip the whites until they are glossy and form stiff peaks, 1 to 3 minutes.
8. Gently fold one-quarter of the almond flour mixture into the whites, followed by the vanilla. Gradually fold in the remaining almond mixture until a thick, gloppy batter forms. Fill the pastry bag with the mixture.
9. Pipe the batter into 2-inch mounds on the prepared baking sheets, spaced about 1 inch apart. Gently tap the baking sheets to level the mounds. Use the back of a spoon or your finger dipped in water to smooth the tops of the cookies. Let the macarons rest at room temperature until the tops are dry and a smooth skin has formed, 1 to 2 hours.
10. Half an hour before baking, adjust an oven rack to the middle position and heat the oven to 325 degrees. Bake the cookies, one sheet at a time, until lightly browned, about 20 minutes, rotating the baking sheet halfway through baking. Carefully transfer the hot cookies from the parchment paper onto a wire rack and let cool completely, about 1 hour.
11. TO FILL THE COOKIES: Before serving, spread a generous tablespoon of the buttercream over the bottom of a cookie, then make a sandwich by pressing the bottom of another cookie onto the buttercream; repeat with the remaining cookies and buttercream.

Tis madness I say....madness

Oreo Brownie Chocolate Chip Cookie Bars?



How crazy is this? Madness I say.

A tub of Chocolate Chip Cookie Dough patted into the bottom of a 9 x 13 pan sprayed with cooking spray.

A layer of Oreo Cookies.

Topped with a prepared Brownie mix and baked to gooey perfection. Bake 350 for 30 minutes covered with foil. Uncover and bake another 25 minutes. Cool and cut. Take another shot of insulin first.

Tiramisu

Ingredients

• 6 egg yolks, beaten
• 1 1/4 cup sugar
• 1 1/4 cups mascarpone cheese (see note)
• 1 3/4 c whipping cream
• 1 1/2 cups strong espresso, cooled
• 1/3 c dark rum or Kahlua
• 24 packaged ladyfingers
• 1/4 c sour cream
• 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a double boiler bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale. Plasce over a simmering water until it doubles in volume and becomes light and thick 8 to 10 minutes.  Add mascarpone cheese and beat until smooth.

Beat cream till stiff peaks form then fold in cheese mixture.
.

In a small shallow dish, add espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish or trifle bowl, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/3 of the mascarpone mixture over the ladyfingers. Repeat ending with a layer of cheese mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings. or chocolate covered expresso beans.

**Mascarpone is expensive and not easily bought here. I make my own this way: Beat 8 ounces of cream cheese, 2 T heavy cream and 1/4 cup sour cream till light.  Mix with egg mixture.

I placed this in a Trifle dish and topped it with whipped cream and chocolate espresso beans. Yum!.

Chocolate leaves

People seem to be facinated with our chocolate leaves that we used to decorate the desserts every year. It could not be easier, really!

I went to the market and asked for some lemon leaves at the florist counter. They cost me a buck or two.

Wash and dry leaves thoroughly. Cut from stem.


Melt some semi sweet or bittersweet chocolate over hot water till smooth and flowing. Spread chocolate on underside of leaf. Make sure it's thick over the center vein. Allow to cool on wax paper in the fridge. When it hardens, carefully peel the leaf off the chocolate. Careful as chocolate will melt easily. Store the finished leaves in the fridge till ready for use.

Here is one of our dessert recipes from the party...Orange-scented Chocolate Cake with Blood Orange compote

Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

Bon Appétit (December 2009)

12 to 14 servings

Ingredients

Compote
    •    3 medium or 4 small blood oranges
    •    2 1/2 cups (or more) water
    •    1 cup sugar
    •    2 tablespoons Grand Marnier or other orange-flavored liqueur
Cake
    •    2 cups all purpose flour
    •    3/4 teaspoon baking powder
    •    1/2 teaspoon salt
    •    1 pound bittersweet chocolate (do not exceed 61% cacao), chopped
    •    1 cup (2 sticks) unsalted butter, cut into 8 pieces
    •    1 1/4 cups sugar
    •    1 cup (packed) golden brown sugar
    •    1 tablespoon Grand Marnier or other orange-flavored liqueur
    •    2 teaspoons finely grated orange peel
    •    4 large eggs
    •    3/4 cup sour cream
Glaze
    •    6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
    •    1/2 cup (1 stick) unsalted butter, cut into 4 pieces
    •    2 tablespoons dark corn syrup
Special equipment
    •    8 10-inch-diameter cake pan with 2-inch-high sides
    •    Small offset spatula
INGREDIENT TIP
: Blood oranges are available at some supermarkets and farmers' markets. If you can't find them, use another thin-skinned citrus fruit (such as tangelos) instead.

Preparation

COMPOTE

    •    Cut ends off oranges. Cut oranges with peel lengthwise in half, then cut each half lengthwise into 3 wedges. Combine 2 1/2 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Add orange wedges and any accumulated juices to syrup and bring to boil. Reduce heat and simmer until orange peel is soft and translucent and syrup is reduced and thickened, turning orange wedges occasionally and adding more water by 1/4 cupfuls as needed if syrup is too thick before orange wedges are soft, 35 to 40 minutes. Remove from heat. Stir in orange liqueur. Cool 15 minutes. Transfer to small container. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled. Bring to room temperature before using.

CAKE
    •    Position rack in center of oven and preheat to 325°F. Lightly butter 10-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment.
    •    Whisk flour, baking powder, and salt in medium bowl to blend. Combine chocolate and butter in large metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Remove bowl from over water; add both sugars, orange liqueur, and orange peel and whisk until blended (mixture will look grainy). Add eggs, 2 at a time, and whisk until just blended after each addition. Whisk in sour cream. Add flour mixture and stir in with rubber spatula just until incorporated. Transfer batter to prepared pan; spread evenly.
    •    Bake cake until tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake in pan on rack 30 minutes. Run small knife around sides of cake to loosen. Invert cake onto rack; peel off parchment. Cool cake completely (center may sink slightly).

GLAZE
    •    Combine chocolate and butter in small metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Whisk in corn syrup. Cool glaze until barely warm but still pourable, about 10 minutes.
    •    Pour glaze onto center of cake. Using small offset spatula, spread glaze over top of cake, leaving 1/2-inch plain border around top edge. Let stand at room temperature until glaze sets, about 2 hours. DO AHEAD Can be made 2 days ahead. Cover with cake dome and store at room temperature.
    •    Using hot dry knife and wiping knife clean between slices, cut cake into slices. Divide among plates. Serve some candied orange compote alongside.

Making progress.....

2 lbs of butter
3 dozen eggs
3 quarts of cream
6 pounds of chocolate
3 pounds of apples
2 pounds of lemons
2 pounds of limes
3 blood oranges
2 branches of lemon leaves
assorted liqueurs
non stop oven time
a blow torch
4 bouquets of mixed flowers
a ton of dishes, washed and rewashed
every spare bit of fridge space
16 bottles of wine and champagne
20 pounds of ice
One very messy kitchen and a very patient wife (who cleaned the whole place while I rested)

Chocolate Almond Macaroons soon to be stuffed with orange scented chocolate ganache