Peanut Butter Cup Cookies

 photo credit: http://www.marcussamuelsson.com

 Peanut Butter Cup Cookies

original recipe: http://www.marcussamuelsson.com/recipe/peanut-butter-cup-cookies-recipes

Ingredients:

• 36-48 miniature peanut butter cups
• 1-1/4 cups all-purpose flour
• 1/4 cup whole wheat pastry flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsalted butter
• 1/2 cup white sugar
• 1/2 cup firmly-packed brown sugar
• 2 eggs
• 1 tsp. pure vanilla extract

Instructions:

Place peanut butter cups in the freezer (there’s no need to unwrap them; just place the whole bag in the freezer) for 20 minutes.

Preheat oven to 375 degrees F.

In a small bowl, whisk together the flours, salt, and baking soda. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 – 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Add the flour mixture. Mix until a soft dough forms.

Shape into 1-inch balls. Press dough balls into ungreased mini muffin tins, making an indentation in the middle with your thumb.

Bake in preheated oven for 8-11 minutes. Remove from oven and immediately press a miniature peanut butter cup in the center of each cookie.

Cool and remove from pan.

Candy Apple Pie

 photo credit: http://www.thekitchn.com

Candy Apple Pie

original recipe: http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/3 cup butter, melted
• 3/4 cup caramel ice cream topping
• 1 cup chopped pecans

Apple Filling:

• 5 Granny Smith apples (peeled, cored, sliced very thin)
• 5 tablespoons butter
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Cream Cheese Topping:

• 8 oz. cream cheese
• 1 teaspoon vanilla
• 1 egg
• 1 tablespoon lemon juice
• 1/4 cup sugar

Topping:

• 3/4 cup heavy cream, whipped
• 2 tablespoons sugar
• 1/2 cup caramel ice cream topping
• 1/4 cup chopped pecans

Instructions:

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

Gluten free Tiramisu Roulade

 photo credit: http://simplygluten-free.com

Gluten free Tiramisu Roulade

original recipe: http://simplygluten-free.com/blog/2009/03/gluten-free-tiramisu-roulade-and-off-to-china.html

Ingredients:

• 8 eggs, separated
• 2/3 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder (I like the dark kind)
• 1 tablespoon granulated espresso or instant coffee

For the filling:

• 16 ounces Marscapone cheese
• 6 tablespoons heavy cream

• Powdered sugar for dusting
• Grated chocolate, optional

Instructions:

Preheat oven to 350 degrees. Grease a sheet pan or jelly roll pan that is something close to 15 ½” by 11 ½”. Line with parchment paper and grease that too.

Beat egg whites until glossy and soft peaks form. In a separate bowl beat the egg yolks with the granulated sugar until thick and pale yellow in color. Stir in cocoa powder and granulated espresso or instant coffee. Take a big scoop of the egg whites and mix into the yolks, then fold the yolks into the egg whites. Pour into prepared pan and even out with a spatula.

Bake in pre-heated oven for 20 minutes. Remove pan from oven and let cake cool in the pan. When cool tip the cake onto another piece of parchment paper that has been dusted with powdered sugar.

For filling mix Marscapone cheese with cream until well mixed and creamy. Smooth the filling over the cooled cake.

Using the parchment paper to help you, roll the roulade up from one of the short ends. Carefully lift it and place on a serving platter. It may crack but that is fine. Dust with additional powdered sugar and grate some chocolate on top if desired. Chill in fridge for at least half an hour but serve the same day as you make it. Slice to serve.

Servings

Makes 12 – 14 gluten free servings.

Mango and Blueberry Fool with Coconut Meringue

 photo credit: http://www.bakingobsession.com

Mango and Blueberry Fool with Coconut Meringue

original recipe: http://www.bakingobsession.com/2009/07/23/mango-and-blueberry-fool-with-coconut-meringue/

Ingredients:

For the coconut meringue kisses:

• 1/3 cup unsweetened coconut (lightly toasted or not)
• 2 tbsp fine granulated sugar
• 2 large egg whites, at room temperature
• 1/8 tsp salt
• Tiny pinch cream of tartar
• 1/3 cup fine granulated sugar

For the fool:

• 2 large ripe mangoes, peeled, flesh cut into large chunks
• 3 tbsp fine granulated sugar, divided
• 2tbsp fresh lime juice
• ¾ cup whipping cream, cold
• About 1 cup fresh blueberries, divided
• About 1 cup crushed coconut meringue kisses, divided

Instructions:

Make the coconut meringue kisses:

Center an oven rack and preheat the oven to 200F. Line a large baking sheet with parchment paper or silicon mat.

In the bowl of a food processor, pulse the coconut and 2 tbsp of sugar together until the coconut is finely ground. Set aside.

In a clean, dry mixer bowl whip the egg whites until frothy, add the salt and cream of tartar and beat with an electric mixer at medium speed until soft peaks form. Increase the speed and very gradually add 1/3 cup of sugar, then beat until the meringue forms stiff but not dry peaks. With a rubber spatula, fold in the coconut-sugar mixture all at once. Transfer the meringue to a piping bag fitted with a large plain or star tip and pipe small mounds onto the prepared baking sheet.

Bake for 2 hours. Turn off the oven and let the meringue kisses to cool completely in the oven. Once cooled, transfer to an air-tight container for storing.

Make the fool:

In the bowl of a food processor, combine the mango flesh, 2 tbsp sugar, and lime juice. Puree until smooth. Give it a taste. You can add a bit of sugar if your mangoes were not sweet enough, although keep in mind that the meringue (if using) will add some sweetness later. Don’t bother to strain the puree. Transfer it to a bowl and refrigerate until needed. Can be made in advance and stored, covered, in the fridge.

Whip the cream with the remaining 1 tbsp of sugar until firm peaks form, but do not overwhip. With a rubber spatula, fold the whipped cream into the mango puree. There’s no need to keep folding until the mixture is uniform in color; just combine with a few strokes. Fold in the most of blueberries and meringue, reserving some for garnish. Divide the fool between serving glasses or bowls, top with the remaining berries and meringue crumbs. Serve immediately.

Chocolate Caramel Tart

 photo credit: http://www.vanillagarlic.com

Chocolate Caramel Tart

original recipe: http://www.vanillagarlic.com/2010/03/queen-of-hearts-and-chocolate-caramel.html

Ingredients:

FOR THE CRUST:

• 1 stick of unsalted butter, softened
• 1/2 cup of sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 2 1/2 tablespoons of Dutch-processed cocoa powder

FOR THE CARAMEL:

• 1/2 cup water
• 2 cups granulated sugar
• 1/4 cup light corn syrup
• 1/2 cup heavy cream
• 8 tablespoons of salted butter
• 2 tablespoons sour cream

FOR THE GANACHE:

• 1/2 cup heavy cream
• 4 ounces extra-bittersweet chocolate, finely chopped
• Sea salt or kosher salt for garnish

Instructions:

1. Place butter and sugar in the bowl of a mixer and mix on medium for 3 minutes. Scrape down the sides and add the egg yolk and beat well.

2. In another bowl whisk together the flour and cocoa powder. Add to the butter mixture all at once. Then mix in at lowest speed until it just comes together (it will have small and medium clumps). Any more and it will become sticky and difficult to work with.

3. Scrape dough into tart pan. Press into the bottom of the tart and outward using the heel of your palm. Use your fingers to pull the tart up the edge. Chill for an hour in the fridge. Reserve a little bit of dough to patch the shell later if necessary.

4. Preheat the oven to 350F. Bake tart shell for 15 minutes. Check to see if the dough has cracked, if so patch it with the reserved dough. Bake for another 10-15 minutes, keeping an eye on it to ensure it doesn't burn. Cool on wire rack.

5. Make the caramel: In a saucepan, whisk together sugar, corn syrup, and water and bring to a boil. Cook over medium-high heat until a medium-dark amber color, swirling occasionally. Take off heat and add the cream, butter, and sour cream. Stir together until smooth. Pour into cooled tart shell and let cool to room temperature, then place in the fridge to chill and set.

6. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.

SERVES 8-10

Neapolitan Pound Cake

 photo credit: http://www.culinaryconcoctionsbypeabody.com

Neapolitan Pound Cake

original recipe: http://www.culinaryconcoctionsbypeabody.com/2009/10/12/more-bang-for-your-buck/

Ingredients:

• 3 oz cream cheese, at room temperature
• 5 oz, mascarpone cheese, at room temperature
• 1 ½ cups unsalted butter, at room temperature
• 3 tsp vanilla extract, divided
• 6 eggs
• 2 cups granulated sugar
• 1 cup powdered sugar
• 3 cups cake flour
• pinch of salt
• 6 TBSP strawberry jam
• 3 TBSP unsweetened cocoa powder
• 4-5 drops neon pink food coloring

Instructions:

Spray a 16-x-4-x-4 ½ -inch loaf pan with baking spray. Set aside. DO NOT preheat oven.

Using a stand mixer with the paddle attachment (or a bowl and a hand mixer) on medium-high speed, cream together cheeses and butter. Add 2 tsp vanilla and beat for 30 seconds.

In a medium bowl sift together the granulated and powdered sugars.

While beating add two of the eggs. Scrap down the sides and bottom of the bowl. Add 1 cup sugar mixture. Beat until combined. Add 1 cup flour plus pinch of salt. Beat until combined.

Repeat until all of the eggs, sugars, and flour are used.

Divide the batter equally between three bowls. In one bowl combine the batter with 6 TBSP strawberry jam and the drops of pink food coloring. In another bowl combine the batter with the unsweetened cocoa powder. And the third bowl combine the remaining 1 tsp vanilla extract to the batter.

Using three disposable piping bags (or just scoop with a spoon if you don’t have) fill each one with a different batter. Using a random pattern, just pipe a little vanilla, then strawberry, then chocolate batter into the prepared pan. Keep doing this until all of the batter has been used.

Take a butter knife or wooden skewer and mix the batter together to form swirls in the batter.

Place in oven. Turn oven on to 295F. Bake for 2 hours.

Serves 20.

Toffee Crunch Cupcakes

 photo credit: http://www.bakersroyale.com

Toffee Crunch Cupcakes

original recipe: Naomi @ http://www.bakersroyale.com/cupcakes/toffee-crunch-cupcake/

Ingredients:

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup chocolate covered toffee bits

Caramel Frosting:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce

Chocolate Dipping Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

Instructions:

Cupcake:

Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce:

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.