Tiramisu

By Kesha | Published: January 4, 2010

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I haven’t had a lot of Tiramisu in my day, but I sure do enjoy it when the opportunity presents itself. In my mind, this dessert has always had a bit of attitude and I thought it was difficult to make, maybe that is because it is so delicious. Anyway, it’s not hard, in fact it is the perfect dessert for an impromptu dinner.

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I made this Tiramisu for an Italian themed Christmas party. My friend Kristen, who hosted the party, comes from an Italian family and they are fantastic cooks. Therefore it was important that my dessert could stand up to the other homemade Italian dishes. Tiramisu was the obvious Italian dessert and it got the job done. This recipe calls for the traditional ingredients such as mascarpone, ladyfingers, espresso and rum, then I topped it with pieces of chopped chocolate instead of cocoa powder. I used my new shaker that the Officer gave me for Christmas to delicately sprinkle the tiramisu with chocolate. It was rich and smooth but light enough to end a filling Italian dinner. Paired with a cup of coffee, it was a delicious way to finish the meal. I received compliments throughout the rest of the evening. Kristen’s (Italian) mom was impressed too!

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    Tiramisu

  • Ingredients

  • 6 egg yolks
  • 3 tablespoons sugar
  • 1-1/2 pounds mascarpone cheese
  • 1 cup brewed espresso, cooled
  • 2 teaspoons dark rum
  • 60 packaged ladyfingers
  • 1/2 cup dark chocolate pieces

  • Directions

    • In a large bowl, using a mixer, combine the egg yolks and sugar until the yolks lighten, about 5 minutes. Then add the mascarpone cheese and beat until smooth, maybe a minute or two. Add 1 tablespoon of the espresso and mix until the espresso is blended well.

    In a small bowl, combine the rest of the espresso and rum. The next step will require a 9 x 13 inch pan. Begin to dip the ladyfingers in the espresso and rum mixture, dipping each side for 1-2 seconds. The ladyfingers won’t seem tender immediately but will soak up the liquid within a few minutes. Place the ladyfingers in the 9 x 13 inch pan vertical with the pan, covering the bottom. Spread 1/2 of the cheese mixture over the ladyfingers. Then place another layer of ladyfingers over the cheese. Spread the remaining cheese mixture topping the ladyfingers.

    Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours.

    Chop or shave 1/2 cup of dark chocolate. I chopped mine in my Magic Bullet. Before serving, generously shake or sprinkle the chocolate on the top of the tiramisu. Serve chilled. Store covered in the refrigerator for up to three days.

Posted in Cakes | Tagged , , , , | 6 Comments

Orange Marmalade Rolls

By Kesha | Published: December 25, 2009

OrangeRolls1Santa Clause came last night. Along with some beautifully wrapped presents, he also brought some yummy Orange Marmalade Rolls. Mrs. Clause must have been busy! I am enjoying the rolls this morning with some coffee waiting for the Officer to wake so we can see what is in those presents. Bosco, my dog, enjoyed a bit too as he snatched it off my plate while I was in the kitchen. Oh well, it is Christmas!

OrangeRolls2The Orange Marmalade Rolls are perfect during the holidays. When I saw them on The Pioneer Woman’s site, I just couldn’t resist. There are a couple of people in my family that love orange and so these were the perfect breakfast while some of them were here for a visit this week. They are delectable and super moist. The rind in orange marmalade adds a really great texture. Next time I might add pecan pieces when I spread on the marmalade although they are fantastic just how they are. These are probably the most moist rolls I have made. If you still have guests in this weekend, or even if you don’t, these rolls are worth the effort. They received high praises from all that indulged. Merry Christmas to you! I hope you have a moment to relax and enjoy this wonderful day!

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    Orange Marmalade Rolls

  • Ingredients

    rolls
  • 1 quart whole milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 packages active dry yeast
  • 9 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 tablespoon salt
  • 16 tablespoons sweet orange marmalade
  • 3/4 cup melted butter
  • 2 cup brown sugar
  • 1 teaspoon Kosher salt
  • glaze
  • 2 pounds powdered sugar
  • 6 tablespoons melted butter
  • 1/2 cup milk
  • 3/4 cup orange juice
  • dash of salt


  • Directions

    • make the rolls

    Mix the milk, vegetable oil and sugar in a saucepan over medium to high heat. Heat until just before boiling. Remove from heat and let cool for 1 hour until the mixture is warm. Transfer the mixture to a large mixing bowl. Add the active dry yeast and let it sit for a few minutes. In increments, mix in 8 cups of flour. Cover and let the dough rise for 1 hour.

    Mix 1 cup of flour, baking powder, baking soda and salt. Mix with risen dough. If desired, cover dough and refrigerate until you are ready to make the rolls.

    Butter two 9-inch pans. Preheat oven to 375 degrees.

    Divide the dough in two. On a large, floured surface, begin to roll out half the dough in a long rectangle. Dough should be rolled out about 1/4 inch thick. Then, leaving about 1/2 inch on the edge, spread half of the marmalade on the dough. Using a brush, add half the butter. Then sprinkle the dough with half the brown sugar. You could also add pecan pieces at this point.

    Begin to roll the dough toward you on the long side in a long cylinder shape. Roll tightly, tucking the dough as you go. Once the dough is rolled, cut it in rolls about 1-inch thick. Place in a buttered pan leaving room for the rolls to expand. Repeat with the other half of the dough. Let the rolls rise for 30 minutes. Sometimes I put them under a lamp to help them along. Bake the rolls for 20-24 minutes until they are golden.

    make the glaze

    Make the glaze by mixing all of the ingredients. The glaze won’t have a strong orange flavor but it will be a bit sweet.

    Once the rolls are done baking. Let them sit for 2-3 minutes. Then add the glaze to the tops of the rolls.

Posted in Breakfast, Uncategorized | Tagged , , , | 7 Comments

Cherry Pistachio Biscotti with White Chocolate

By Mara | Published: December 24, 2009

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Both my mom and my mother-in-law are coffee lovers. In fact, I’d be a little afraid if either one didn’t get their morning dose, that’s how much they love it. It comes naturally then that they both love biscotti as well. Last Christmas, we gave them gift packages of biscotti, and they both asked if I had made it myself. I realized I was sad to say that I hadn’t. That made me resolve to give them homemade gifts this year.

I got around to making it at the last minute. I was somewhat nervous taking it on with so little time because it always seemed a bit mysterious and difficult. I was surprised to find out that it wasn’t nearly as hard as I had feared, you just need a little time to allow for two bakings.

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One thing to point out. Definitely use good quality white chocolate when making these. I used Askinosie white chocolate and it melted and worked perfectly, but unfortunately, I ran out. I had white chocolate chips from the grocery store that I tried to supplement with. They were very difficult to melt and once they finally did, it tasted like melted sand. I ended up throwing it away and melting some dark chocolate for the last ones.

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I’d hoped to post this earlier in case anyone wanted to make these as gifts, but life sort of gets in the way sometimes. Which, I’m not complaining about, I’ve really enjoyed the time I’ve spent with friends and family so far around the holidays. So instead, I know you probably have time off. Take the time to make some of this biscotti because it’s worth it. Dip it in some coffee or my favorite, chai. And have a very merry Christmas.

    Cherry and Pistachio Biscotti with White Chocolate

  • Ingredients

    biscotti
  • 3/4 cup dried cherries
  • 1 cup hot water
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar, plus more for sprinkling
  • 3 large eggs, plus 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted, shelled pistachios, coarsely chopped
  • white chocolate
  • 12 ounces white chocolate
  • butter or shortening, as needed


  • Directions

    • make the biscotti

    Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cherries in a small bowl and add hot water until covered. Let stand until plump, about 10-15 minutes. Drain, and set aside. Sift together flour, baking powder and salt into a medium bowl; set aside.

    In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. If desired, coarsely chop cherries. This step simply makes it easier to cut and eat the biscotti. Mix in cherries and pistachios.

    Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. You can also use a spatula to smooth tops out slightly. Brush beaten egg over surface of the dough logs, and sprinkle with sugar. If you use a coarser sugar, the granules will be more distinct.

    Bake about 25 minutes, rotating sheet halfway through, until logs are slightly firm to touch. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.

    Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices or 3/4-inch-thick slices (I went with 3/4-inch for a thicker slice). Place a wire rack in a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch and pale golden brown, about 15-20 minutes on each side. Remove pan from oven and let biscotti cool completely on rack.

    make the white chocolate

    In a double boiler, melt white chocolate. If white chocolate is too thick for dipping, add shortening or butter until chocolate becomes a dipping consistency. Dip bottom cut side of biscotti in white chocolate and place chocolate side up on the cooling rack until chocolate hardens.

    Store in an airtight container. Or, wrap in cellophane and tie with a ribbon for homemade holiday gifts.

Posted in Cookies | Tagged , , , , , , | 4 Comments

Grasshopper Bars

By Mara | Published: December 23, 2009

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Grasshoppers and Sassafras. Sounds sort of funny taken out of context. But grasshoppers, the sweet chocolate and peppermint bars, are a Christmas tradition in my family. They’ve been a favorite probably because they’re sort of like having a rich Thin Mint brownie. I even took them to a work party and one of my friends said to me, “Who made those mint bars? Everyone keeps coming back for more.”

Before making them, I called my mom and asked her to scan this recipe in from our local Junior League cookbook, Sassafras! Note there is an actual exclamation point in the title of the book, I don’t just throw those in random sentences. Anyhow, my mom’s cookbook is quite tattered and falling apart, but she’s sweet, so she scanned it for me regardless. Later, as we were opening gifts before my family left town this week, my dad gave new copies of the cookbook to both my mom and I. So, it seems like perfect timing to post about these bars.

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I have serious issues following a recipe exactly, so I added in cream cheese to this one. This is optional, but I liked that it cut the sweetness and added a creamier texture to the frosting. Also, I tend to go light on the food coloring as I like my sweets to look more natural. I mean, I’m baking so that it doesn’t look like it belongs in a shrink wrapped envelope, right?

    Grasshopper Bars

    adapted from Sassafras!
    makes 7 to 8 dozen

  • Ingredients

    brownie layer
  • 4 eggs
  • 1-3/4 cups sugar
  • 1 cup cocoa
  • 1 cup flour
  • 1 teaspoon peppermint extract
  • 1 cup butter, melted
  • peppermint frosting
  • 3-1/2 cups powdered sugar
  • 4 ounces cream cheese, room temperature (optional)
  • 1/2 cup butter, softened
  • 3/4 teaspoon peppermint extract
  • a few drops of green food coloring (optional)
  • 1 to 3 tablespoons milk
    • chocolate topping
  • 3 ounces unsweetened chocolate
  • 3 tablespoons butter


  • Directions

    • make the brownie layer

    Preheat oven to 350 degrees. Grease and flour (use cocoa powder for a cleaner look) an 11×17-inch baking pan with a rim. In a large mixing bowl, beat eggs and sugar until thick. Add cocoa, flour and peppermint extract until just combined. Then stir in butter. Pour mixture into pan. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Watch these carefully, as you do not want to overbake. Remove from oven and place on a cooling rack and allow to cool completely before frosting. Or, speed up the process by quickly cooling them in the fridge or freezer.

    make the peppermint frosting

    In a stand mixer, cream powdered sugar with butter and cream cheese, if using. Add in peppermint and food coloring. Add milk, one tablespoon at a time, until a spreading consistency is reached. With a spatula, spread frosting over brownie/cake portion of bars. Place in refrigerator for 30 minutes to an hour. Hardening the frosting makes spreading the chocolate topping easier.

    make the chocolate topping

    Melt butter and chocolate over a double boiler or in a microwave. I prefer the results from the stovetop method. If you don’t have a double boiler, you can make one by simply placing a metal bowl over a saucepan filled with a little water. As the chocolate melts, whisk the mixture to remove any lumps. Using a pastry or silicone brush, spread topping over frosting. Refrigerate to harden. Cut into 1×2-inch bars.

Posted in Brownies and Bars | Tagged , , , , | 9 Comments

Oatmeal Peanut Butter Dog Treats

By Mara | Published: December 21, 2009

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You know those pathetic people that talk about their dogs all day and that have actually attended a dog play-date party? Yeah, that’s us. It’s embarrassing to admit, but we—my husband and I, plus a lot of our friends—are at that stage in life where the creatures that require most of our care are busy chewing on bones and chasing squirrels, as opposed to crying and spitting up.

Here’s a way to treat the four-legged friends in your world. These treats are probably both cheaper and healthier than a lot that you’ll find in stores. So far, any dog that has gotten them has been doing a lot of jumping in the air and begging. It must be the peanut butter aroma. Plus, they’re so easy to make. I am dropping them in cellophane bags and simply tying the bags with ribbon to give to friends.

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So here’s to you, Bailey & Bosco, Luke & Leia, Thora, Sammy & Lucy, Peanut, Lily and Jack & Bess. Thanks for the tricks, the eating of socks, the digging of holes, the licking of faces and all the other general craziness. Directly below are my spaniels, Leia and Luke. And yes, my husband is a Star Wars nerd. Also below are Kesha’s goldendoodles, Bosco and Bailey.

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    Peanut Butter Oatmeal Dog Treats

    makes about 8-1/2 dozen (100ish) small bones

  • Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/4 cup wheat germ (optional)

  • Directions

    • Preheat oven to 350 degrees. Whisk together peanut butter, honey, oil and chicken broth. In a separate bowl, combine flours and oatmeal. Mix dry ingredients into wet ingredients. Place dough on flour dusted surface. Roll or press dough out to about 3/8” inch thick (mine varied somewhere between 1/4” and 1/2”). Use a small bone cookie cutter to cut out cookies. My cookie cutter was 2”x3/4”, but for larger dogs you may want a larger cookie cutter. Roll out leftover scraps and cut out as many as possible. Put cut out cookies on a parchment lined baking sheet. Bake for 14-16 minutes. Transfer to a cooling rack.

    For gifts, once bones are cooled, place them in cellophane bags and tie with ribbon. Note, these will be more the consistency and softness of a cookie, not a biscuit.

Posted in Dog Treats | Tagged , , , , | 22 Comments

Peppermint Marshmallows

By Kesha | Published: December 14, 2009

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Marshmallows have been one of those foods that just happen, like red hots or licorice. I never really considered how marshmallows were made or where they came from. Maybe they grew on sugar trees or dropped out of the sky in their puffy, cylinder shape. They always just showed up in the baking aisle at the grocery store. I’ve never loved marshmallow but I could always enjoy one sandwiched against chocolate and between crunchy graham crackers around a campfire.

Now I know the truth-those puffy things aren’t real marshmallows. It’s clear to me that they are imposters.

Homemade marshmallows taste much better than the store-bought puffs I grew up eating. They are creamy and lovely. They melt in your mouth like a snowflake melting on your tongue. They call for a mug of hot cocoa to rest in. They are simply delicious. Homemade marshmallows are the only way to go. And not just because they are tastier than the imposters but because they can literally be whipped up in a few minutes.

PeppermintMarshmallows2I made a couple of different flavors but I loved the Peppermint Marshmallows. I used peppermint extract instead of vanilla extract and then rolled the marshmallows in a bit of crushed candy cane. I made a cup of hot cocoa with a little sea salt and dropped in a couple peppermint marshmallows. The mallows added a little peppermint touch to my cocoa and melted slightly on top. It was creamy and so rich and now I think about them daily. These are worthy of a new holiday tradition. They will be perfect paired on Christmas morn with hot cocoa and my grandpa’s homemade pecan rolls.

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    Peppermint Marshmallows

  • Ingredients

  • 2 packets of gelatin (1/4 oz packets)
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 teaspoon peppermint extract
  • 1/8 teaspoon salt
  • 4 candy canes

  • Directions

    • Using vegetable shortening, grease a 9×13 inch pan. Put the gelatin in a small bowl. Add 7 tablespoons of cold water. Let the gelatin sit until it becomes spongy.

    In a medium saucepan stir together the sugar, 1/2 cup of corn syrup and 1/2 cup of water. Set aside.

    In a large bowl add the rest of the corn syrup. Using a mixer fitted with a whisk attachment, begin to whisk the syrup on low speed. Heat the gelatin in the microwave for 20 to 30 seconds. Stir the gelatin to ensure it is completely melted. Then slowly add the gelatin to the corn syrup mixture. Keep mixer on low speed.

    Begin to heat the sugar mixture on the stovetop on medium-high heat. Stir until it begins to boil. Use a candy thermometer to watch the temperature. When the thermometer reaches 235 to 240 degrees F, remove the saucepan from the heat. Turn the mixer up to medium for one minute, then slowly add the sugar mixture. Begin mixing on medium-high for 5 minutes. Add the peppermint extract and salt. Mix on high for one minute. The mixture will be very fluffy.

    Crush the peppermint candy canes, to create peppermint dust. Set aside in a small bowl.

    Transfer the marshmallows to the 9×13 pan using a spatula. The mixture will be sticky and stringy. Spread the marshmallow mixture evenly in the pan. Then sprinkle the top with peppermint dust. Let it sit for 6 hours or more.

    Sprinkle a countertop surface with a 1/4 of the peppermint dust. Loosen the marshmallows from the pan using a knife or spatula. Grab a corner of the marshmallows with your hands and slowly remove the marshmallow sheet out of the pan and place on the dusted surface. Using a large knife dusted with peppermint dust or confectioners’ sugar, cut the marshmallows in a 6-by-8 grid (or smaller if you prefer). Roll each marshmallow in peppermint dust. Then enjoy!

    I also made some additional flavors. For vanilla marshmallows, use 2 teaspoons of vanilla extract instead of 1 teaspoon of peppermint extract. Use confectioners’ sugar to dust the tops and to roll the marshmallows. For chocolate marshmallows melt 3 ounces of dark chocolate and stir in 2-1/2 tablespoons of cocoa powder. Reduce the vanilla extract to 1/2 teaspoon. Fold in the chocolate after the marshmallow has been mixed before spreading in pan.

Posted in Candy | Tagged , , | 6 Comments

Mexican Wedding Cake Cookies

By Mara | Published: December 3, 2009

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The beginning of December isn’t quite the start to the holidays without Mexican Wedding Cakes. Or, at least for me. I think my mom would agree with this statement. She makes them almost every year. Oh, and my friends Katherine, Michelle and Kesha, they all agreed too as I handed them warm-from-the-oven samples. My husband, Mike, would affirm this too I’m sure, but he’s traveling for work so he missed out, and isn’t happy about it. Still unconvinced? Maybe you know them as Russian Tea Cakes or Snowflakes instead. I just call them Christmas goodness. They have a magical power of making me get all sentimental, thinking about my mom, grandma and Christmas time in general.

The only problem with these little balls is that they can come out pretty dry if you over bake them. Once that happens, you should use them as golf balls instead. Believe me, it’s an easy recipe to make, but it’s taken me a couple years to patiently watch the oven. I’ve made a few that would knock a tooth out. But, if you’re attentive, they’re light and crumbly and melt in your mouth. They are meant to be a little more like a shortbread, but I went ahead and reduced the flour just a bit to ensure I didn’t get golf balls this time. It worked and December holiday baking has officially begun for me.

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    Mexican Wedding Cake Cookies

  • Ingredients

  • 1 cup (2 sticks) butter, softened to room temperature
  • 2 cups powdered sugar
  • 2-1/2 teaspoons vanilla extract
  • 1-3/4 cups all purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup finely chopped/coarsely ground pecans

  • Directions

    • Toast pecans in oven at 400 degrees for 5-7 minutes. Or, if lazy (like me) or always in a hurry (like me), take the easy route and toast them in the toaster oven for 2-3 minutes. Using an electric mixer, beat butter on medium speed in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. In a separate bowl, mix together flour, cinnamon and salt. Slowly add dry mixture to wet mixture, beating until well blended. Mix in pecans with a wooden spoon.

    Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes. Preheat oven to 350 degrees.

    Working with half of chilled dough, roll dough with palms into 1-inch balls. Arrange balls on large baking sheet lined with parchment paper. Bake cookies until light golden brown on bottom and just pale golden on top, about 16-18 minutes. Check cookies throughout baking to be sure not to over bake. If baked too long, bottoms will burn and cookies will be very dry.

    Pour 1-1/2 cups powdered sugar in pie dish. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Roll cookies in powdered sugar again once cooled. Repeat procedure with remaining half of dough, or reserve remaining powdered sugar and freeze dough for later use. Cookies can be prepared 2 days ahead. Store airtight at room temperature. For extra powdered sugar on your cookies, save leftover powdered sugar and sift over cookies just before serving.

Posted in Cookies | Tagged , , , , | 17 Comments
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