Strawberry Cheesecake Bars

Long ago, it became a tradition for me to put a delectable dessert up on this site in honor of my birthday. I couldn't break that tradition this year, even though I don't write here nearly as often. Even though cheesecake has become one of my favorite desserts in the last couple of years, I didn't actually make these bars for my birthday. I made them about a month ago for a dinner party, but they are festive and special enough for any kind of occasion.


One year ago: Salted, Malted Brown Butter Rice Krispie Treats
Two years ago: Chocolate Peanut Butter Cake
Three years a go: Tin Roof Ice Cream Cake
Four years ago: Chocolate Cupcakes with Cream Filling
Five years ago: Yellow Cake with Chocolate Buttercream
Six years ago: Root Beer Cupcakes
Seven years ago: Chocolate Guinness Cupcakes

Strawberry Cheesecake Bars
(Adapted from Tastes of Lizzy T's and Mel's Kitchen Cafe)

Makes 9 large bars

For the crust:
1 cup all purpose flour
1/4 cup brown sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
8 tablespoons unsalted butter at room temperature

For the cheesecake Filling:
16 ounces cream cheese at room temperature
1/2 cup sugar
2 eggs at room temperature
1 teaspoon vanilla
1/4-1/2 cup strawberry preserves

For the streusel topping:
1/2 cup brown sugar
1/2 cup all purpose flour
1/4 teaspoon cinnamon
1/4 cup old fashioned oats
6 tablespoons unsalted butter at room temperature

Preheat the oven to 350 degrees. Line an 8x8 baking pan with foil and spray with baking spray.

To make the crust, mix the flour, brown sugar, salt and cinnamon together in a medium bowl. Add the butter and mix until crumbly, but combined. Press the crust into the bottom of the pan in an even layer. Bake for 8-10 minutes until the crust is lightly browned.

To make the cheesecake filling, beat the cream cheese and sugar in a large bowl with a hand mixer until smooth. Add the eggs one at a time and then the vanilla. Set the cheesecake filling aside.

To make the streusel, mix the brown sugar, flour, cinnamon and oats until combined, but crumbly.

Pour the cheesecake over the crust. Dollop the strawberry preserves over the cheesecake. Use a knife or skewer to swirl the preservers into the cheesecake*. Sprinkle the streusel topping over the cheesecake.

Bake for 40-50 minutes or until a clean knife inserted in the middle of the pan comes out mostly clean. Transfer the pan to a wire rack to cool for 30 minutes. Transfer to the refrigerator to set the bars for at least four hours or preferably overnight. Cut the bars into squares and serve.

*This is easier to do if the preserves are slightly warmed. 10 seconds in a microwave should be sufficient.

Printable Recipe

The Middle

 

If you've been following this blog for a while (or know me in person), you know how old I'm turning today. I try not to freak about getting older by preparing myself and telling people I'm older at least two months in advance of my birthday. For some reason, that little trick isn't working as well this year, but I am trying to remain calm. This is my first time celebrating my birthday in Chicago (I've been in LA for the occasion the last two years) and my friends and I had a joint Tiny Top Hat party. Check my Instagram to see my super fabulous hat. As much as I like baking big fancy cakes on my birthday (see below), I also think the day can be celebrated with a simple sweet treat. These rice krispie treats take about two seconds to put together...ok, maybe a little longer, but you get the idea. They are large, but easily cut into small squares so you can share with a group and ideal for summer since no oven is required. I'm finding pleasure in the simple things and that makes getting older a little less terrible to bear.


One year ago: Chocolate Peanut Butter Cake
Two years ago: Tin Roof Ice Cream Cake
Three years ago: Chocolate Cupcakes with Cream Filling
Four years ago: Yellow Cake with Chocolate Buttercream
Five years ago: Root Beer Cupcakes
Six years ago: Chocolate Guinness Cupcakes

Salted, Malted Brown Butter Rice Krispie Treats
(Adapted from Joy the Baker)

Makes 9 large squares

6 tablespoons unsalted butter
40 jumbo-size marshmallows
1/3 cup malted milk powder
1/4 teaspoon coarse sea salt plus extra for sprinkling on top
6 cups Rice Krispies ceral
1 cup roughly chopped pretzel M&Ms, plus extra for sprinkling on top

In a very large saucepan, melt the butter over medium heat. As soon as the butter starts to brown, turn the heat to low and add the marshmallows. Stir until the marshmallows are melted and combined with the butter. Stir in the malted milk powder and salt and combine well.  Add the Rice Krispies to the marshmallow mixture and stir vigorously to combine. Add one cup of the M&Ms and mix well.

Press the mixture into a 9x9 pan. Press the remaining M&Ms into the top of the treats and sprinkle lightly with sea salt. Put the pan in the refrigerator to set the treats, about half an hour. Cut into squares before serving.

Printable Recipe

Strawberry Shortcakes with Lemon-Thyme Buttermilk Biscuits

A few years ago, I discovered how wonderful strawberries, lemon, and thyme are together. I've thought about that dessert often, but also other ways I can incorporate those flavors into a different dessert. Lemon and thyme buttermilk biscuits seemed like a nice pairing for balsamic and sugar sweetened strawberries. These biscuits are easy to make and the strawberries come together for a quick dessert on a summer evening.





*Disclaimer: I was compensated for ingredients by Driscoll's Berries and Whole Foods Market. Opinions expressed are entirely my own.


Strawberry Shortcakes with Lemon-Thyme Buttermilk Biscuits

Makes 4 Servings

For the biscuits (Adapted from Bon Appetit, April 1998):
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon grated lemon zest (from about 1 lemon)
1/2 teaspoon chopped thyme
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
2/3 cup plus 1 tablespoon cold buttermilk
1 egg, lightly whisked
1 teaspoon raw sugar for sprinkling

For the strawberry filling:
1 cup sliced strawberries
2 teaspoons sugar
1 1/2 teaspoons balsamic vinegar

To make the biscuits:
Preheat the oven to 375 degrees and line a baking pan with parchment paper.

In a large bowl, whisk together the flour, sugar, lemon zest, thyme, baking powder, and salt. Use two forks, your finger tips, or a dough cutter to add the butter into the flour mixture until it resembles coarse meal.

Gradually stir the buttermilk into the dough with a fork until large clumps form. Gather the dough into a ball and divide into four pieces. Roll each piece into a 3-inch round and place on the baking sheet. Brush the top of each biscuit with egg wash and sprinkle with a bit of the sugar. Bake for 20 minutes or until a toothpick or knife inserted in the center of each biscuit comes out clean. Transfer the biscuits to a rack to cool.

To make the strawberries:
In a small bowl, mix the strawberries, sugar, and balsamic vinegar. Strawberries can be prepared up to two hours ahead of serving. Refrigerate the berries if you are not serving them right away. Serve the berries with the slightly cooled biscuits.

Printable Recipe

Cinnamon-Swirl Chocolate Chip Bread

Let's end the year on a sweet note. In an effort to keep my apartment warm during this early onslaught of winter, I have actually been baking a bit more. Unfortunately, you readers haven't gotten to see the fruits of my labor, because editing photos is taxing and I've discovered I like to relax on weekends. Perhaps 2014 will bring more blogging motivation, especially since I have a few more things to share. This bread is incredibly simple and makes your home smell exactly like it should at this time of year. Warm, inviting, and incredibly cinnamon-y. It's a great treat to have on a Sunday afternoon curled up on the couch with a mug of tea and a favorite movie or to share with friends at a holiday party or with your coworkers. My point is, make this bread. Make it now and thank me later.



I hope you all have a happy, healthy, and safe holiday season. I'm looking forward to what is to come in the new year!

One year ago: Holiday Gift Guide
Two years ago: Buttermilk Fried Chicken
Three years ago: Little Ethiopia
Four years ago: Kale Salad with Spicy Peanut Dressing
Five years ago: Parmesan Thyme Crackers

Cinnamon-Swirl Chocolate Chip Bread
(Adapted from Sally's Baking Addiction)

Makes 1 9x5-inch loaf


For the cinnamon-swirl:
1 tablespoon ground cinnamon
1/3 cup granulated sugar
For the bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup mini semi-sweet chocolate chips
1 large egg at room temperature
3/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
1 cup buttermilk at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract

Preheat the oven to 350 degrees and spray a 9x5-inch loaf pan with nonstick spray.

Make the cinnamon-swirl by mixing the cinnamon and sugar together in a small bowl. Set aside.

To make the bread:
In a large bowl, whisk the flour, baking soda and salt together. Add the chocolate chips and stir until well-combined.

In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until the mixture is smooth. Whisk in the buttermilk, vegetable oil, and vanilla extract and mix until well combined.

Slow pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix the batter.

Pour half of the batter into the prepared pan. Sprinkle the batter with 3/4 of the cinnamon sugar in an even layer. Top the cinnamon sugar with the remaining batter. Sprinkle the rest of the cinnamon sugar evenly over the top of the batter.

Cover the pan loosely with aluminum foil and bake for 45 minutes to 1 hour or until a toothpick inserted in the center of the bread comes out clean. Allow the bread to cool completely in the pan set on a rack before cutting.

Printable Recipe

Chocolate Peanut Butter Cake

Normally the cakes I post on my birthday are for the party I usually have, but this cake was actually made for one of my dear friend's birthday last week. You really just can't go wrong with that delectable combination of chocolate and peanut butter (last year's cake was certainly an indication) and the coffee in the cake batter makes the chocolate flavor stand out even more. This is super simple to make and thanks to help from my friend, Lawrence, it was easy to decorate. After frosting the outside of the cake with chocolate frosting, we surrounded the outside with leftover peanut butter frosting from the middle and topped it with mini peanut butter cups. Delicious. I'm celebrating my own birthday today with wonderful friends in Los Angeles. It is sure to be a super fun day and I feel so lucky to have such great friends near and far.

One year ago: Tin Roof Ice Cream Cake
Two years ago: Chocolate Cupcakes with Cream Filling
Three years ago: Yellow Cake with Chocolate Buttercream
Four years ago: Root Beer Cupcakes
Five years ago: Chocolate Guinness Cupcakes


Chocolate Peanut Butter Cake
(Adapted from Tastes of Lizzy T's)

For the chocolate cake:
1 3/4 cup all-purpose flour
1 3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla
1 cup coffee at room temperature

For the peanut butter frosting:
1/2 cup unsalted butter, at room temperature
1 cup creamy peanut butter
2 cups powdered sugar, sifted
2-3 tablespoons whole milk

For the chocolate frosting:
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1 cup unsalted butter, at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
1-3 tablespoons whole milk

To make the cake:
Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans.

In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. Stir to make sure they are fully combined.

In a stand mixer fitted with a paddle attachment, mix the buttermilk, oil, eggs, and vanilla together until combined. With the mixer on low, slowly add in the dry ingredients. Add the coffee and mix until everything is combined. The batter will be thin.

Pour the batter into the two prepared pans. Bake for 25-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Cool the cakes in the pan for 5 minutes before turning out onto a cooling rack to cool completely before frosting.

To make the peanut butter frosting:
In a stand mixer fitted with the paddle attachment, cream together the peanut butter, butter and sugar until light and creamy, about 3 minutes. With the mixer turned down to low, add the powdered sugar. Add milk a little at a time until you reach your desired consistency.

To make the chocolate frosting:
In a large bowl sift together the powdered sugar and cocoa powder.

In a mixer fitted with the paddle attachment, cream the butter for 3 minutes or until light and fluffy. With the mixer turned down to low, slowly add the powdered sugar and cocoa powder mixture. Add the salt and vanilla extract and mix until well combined. Add the milk a little at a time until you reach the desired consistency.

Printable Recipe

Sweet and Salty Peanut Butter Cookies

Sometimes I see a recipe and rather than wait for it to gather dust on my Pinterest, I need to make it right away. Such was the case with these awesome cookies I discovered on Food Porn Daily a week ago. The next day, I was loading my cart at Whole Foods with peanut butter and chocolate chips so I could make these. The dough is simple and comes together quickly in a stand mixer, but it would be just as simple by hand. As promised, these cookies are giant, chewy, sweet, and salty. Creamy peanut butter is the perfect compliment to the dark chocolate chips and pretzels add saltiness and crunch. With the size of these, one is more than enough per person and the perfect thing to share at an impromptu barbeque/movie night with friends.



I followed this recipe as posted on the website Keep It Sweet Desserts. The only slight changes I made were using large eggs instead of extra large and a scant 3/4 cup granulated sugar.


One year ago: Bacon, Tomato, and Cheddar Breakfast Bake with Eggs
Two years ago: Blueberry Pomegranate Doughnuts
Three years ago: Apple Soju Cocktail
Four years ago: Strawberry Buttermilk Cake
Five years ago: Greek Orzo with Shrimp and Mustard-Dill Vinaigrette

Magic Cake and My 5th Blogiversary!

It's my blog's 5th birthday, so I thought I would celebrate and also by posting more than once in a month. Blogging sure has changed since this first post, but I do still enjoy capturing delicious recipes and sharing restaurant finds. I can't say I'll ever get back to a regular posting schedule, but I do hope that those readers who have stuck around continue to do so, because there is still so much tastiness to share. I've had some incredible experiences and made wonderful friends through my tiny space on the internet, and I'll treasure that forever. Stay tuned, because I really do plan on posting more than once this month. I'll have a wonderful giveaway or two soon and I will share some more restaurant deliciousness. In case you don't follow me on Twitter or Facebook (and really, what is your excuse?), I am also writing for My Daily Find Chicago. So once again, thanks for sticking around for these five fun years and cheers to more fun.

This cake was first introduced to me via White on Rice Couple, but it has been making the rounds on the internet. You can find the recipe I followed, here.

Peppermint Slutty Brownies

We've all seen them. I believe they originated on Kevin and Amanda under the name Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar (say that ten times fast). The Londoner coined them "Slutty Brownies" and they have been popping up around the web ever since. I got my first taste of these earlier this year at the Food Blogger Bake Sale and I have been waiting for a reason to make them. I try to stay away from box mixes so I wanted to do this version from scratch. For my holiday party with friends this past weekend,  it made sense to kick these up with some mint. These are a delight. The mint creams get a little melted in the cookie layer, but they definitely enhance the flavor of the candy cane Joe Joes. The gooey brownie layer is the perfect counterpart to the mint. I would like to think these were the hit of the party. These brownies are definitely rich so one pan will go a long way at a party.




One year ago: Apple Cinnamon Rolls with Cream Cheese Glaze
Two years ago: Little Ethiopia
Three years ago: Pumpkin Bread with a Cinnamon Cheesecake Layer
Four years ago: Almond Brittle


Peppermint "Slutty" Brownies
(Adapted from What's Gaby Cooking)

For the brownie layer:
10 tablespoons unsalted butter
1 cup granulated sugar
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs at room temperature
1/2 cup all-purpose flour

1 package candy cane Joe Joes (or other chocolate-mint sandwich cookie)

For the cookie dough layer:
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/4 cup brown sugar
Scant 3/4 cup granulated sugar
1 egg, at room temperature
1 1/4 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup of chopped peppermint cream candies (it is easier to cut them while they are cold)

To make the brownie layer:
Melt the butter in a medium-sized saucepan over medium heat. Turn off the heat. Whisk in the sugar and cocoa powder. Remove the pan from the burner and whisk in the eggs and vanilla until well-combined. Add the flour and whisk until it is fully incorporated. Set the brownie batter aside.

Preheat the oven to 350 degrees. Line a 9x9 pan with foil and leave an overhang so it is easy to lift the brownies out of the pan. Spray the foil with cooking spray.

To make the cookie layer:
In a mixer fitted with a paddle attachment, or with a hand mixer, cream the butter and both sugars until light and fluffy. With the mixer on low, add the egg and vanilla, making sure to scrape down the sides of the bowl. With the mixer on low speed, add the flour, salt, baking soda, and baking powder and mix until well combined. Fold in the mint creams.

Press the cookie mixture into the prepared pan into an even layer. Top the cookie dough with the candy cane Joe Joes in a single layer. Top the cookies with the brownie batter and use a spatula to spread the mixture evenly.

Bake for 30-35 minutes until a knife inserted in the center of the pan comes out clean. Let the cookies cool on a rack for 10 minutes before lifting out of the pan to cut and serve.

Printable Recipe

Snickerdoodle Cheesecake Bars

I've had a cheesecake craving for about three months, so a few weeks ago, I decided to give in and finally make some. I can be picky about cheesecake, but I was intrigued by fusing it with the flavors of a beloved cookie. One or two of these bars definitely satisfied my craving and I was able to give the rest to my insatiable friends at a post-Thanksgiving get together. The warm smell of cinnamon baking is a great way to get in the holiday mood. If that doesn't work, just have a mojito or two. It's not too late to add these to your menu of holiday baking and I guarantee your friends will love these bars just as much as mine did.


I made this recipe as found on the Tasty Kitchen blog here. Next time, I would reduce the cookie layer by half and also line the pan with foil to make for easier removal.

One year ago: Buttermilk Fried Chicken
Two years ago: Braised Short Ribs with Autumn Root Vegetable Puree
Three years ago: Garlic Soup with Shrimp
Four years ago: Shrimp with Chive Butter

Funfetti Cake

My sister was recently in town to celebrate her birthday. I was tasked with making a main dish and a dessert for a barbeque with a few friends. I was actually leaning towards cheesecake recipes because I have been craving cheesecake for months, but my sister was adamant about a non-chocolate cake. Eventually, we both agreed on a funfetti cake from scratch. It was a great night and I am fairly certain my sister had a memorable birthday. The cake was certainly a highlight. The light, sweet, and fluffy cake was accented with the best vanilla buttercream I have ever tried. I definitely am of the opinion that making the cake from scratch bested making it from a box. My cake frosting skills still need work, but they didn't take away from the tastiness of the cake.



The cake is from Kokocooks who adapted from Williams-Sonoma. I was a little lighter on the sugar and used bigger "jimmie" sprinkles, but otherwise stayed true to the original. The buttercream is adapted from Gimme Some Oven and the only change I made was to leave out the milk. You can find the cake recipe here and the buttercream recipe here.

One year ago: Street Eats at The Taste
Two years ago: Animal Restaurant
Three years ago: Chaya Brasserie
Four years ago: Fig and Bacon Salad

Blueberry Cucumber Granita

There were some blissfully cool weeks in August where the temps were about 80 degrees and I was able to wear pants for the first time in months. Unfortunately, temperatures are creeping back up so I am looking for new ways to cool down. Long time readers know, I love combining cucumbers and fruit. There is just something so cooling about a fresh cucumber with a juicy fruit and I keep coming back to the combination. This time it's with blueberries which I love because the season lasts longer than other berries and the flavors are so versatile. This is the perfect end of summer refreshment, and I may make this again over the weekend while I escape Chicago to my first midwestern summer retreat in Michigan. I won't tell you how to live your life, but we may or may not be adding some vodka to our granitas to give it a little kick.



One year ago: LudoBites 7.0
Two years ago: Watermelon Cucumber Cocktail
Three years ago: End of Summer Cuban Feast
Four years ago: Bacon and Tomato Hash


Blueberry Cucumber Granita
(By Esi)

Makes 4 servings

1/2 cup sugar
3/4 cup water
Zest from 1 lime
1/4 cup mint leaves
1 pint blueberries, washed
1/2 large cucumber, peeled, seeded, and roughly chopped
Juice from 1 lime

Heat the sugar and water over medium low heat, stirring until the sugar has dissolved. Remove from the heat and add the mint and lime zest. Let the syrup steep for twenty minutes.

Meanwhile, blend the blueberries and cucumbers in a blender until smooth.

Discard the mint leaves from the syrup. Once the syrup  has cooled completely, mix it with the blended blueberries, cucumber, and lime juice.  Strain the mixture into an 8x8 pan. If would like a little more texture to the granita, add 1-2 tablespoons of the pulp to the strained mixture.

Place the dish in the freezer and freeze for 4 hours, scraping the mixture with a fork every hour until it is frozen.

Printable Recipe

Tin Roof Ice Cream (Birthday) Cake

Today is my favorite day of the year. As a single woman, there are very few days to celebrate just me. I love celebrating my birthday. Whether it’s going out for fried chicken and beer with a few friends, to going out to dinner and a movie with just myself, I always find a way to make my birthday fun for me. Despite a recent setback, I am still going to make the most of it. Today I am heading on a plane to Los Angeles to escape the heat and humidity of Chicago (never thought I would say that). I’m going for a press trip for dineLA, but I am also going to squeeze in as much time with friends as possible. It will be weird to be a tourist in a city I lived in for ten years, but it should be a fun weekend and I am so excited. For my birthday, I normally bake a cake or cupcakes, but this year the thought of turning on the oven frankly, scares the crap out of me. Thankfully, there is ice cream cake, which is fun and easy to assemble and requires no oven. It has the addictive peanut butter and chocolate combination and the salty peanuts put it over the top. This recipe comes from Aida Mollenkamp’s fantastic blog and can be found here. 




One year ago: Thirty One
Two years ago: Dirty Thirty
Three years ago: Root Beer Cupcakes
Four years ago: Chocolate Guinness Cupcakes

Nutella Pop Tarts and a Blogiversary

Four years! It feels like the time is going by faster and faster and it's hard to believe that this blog is four years old. A celebration calls for a sweet treat. Since my first anniversary of baking a teeny cake, I have opted for simpler fare the last two years. This year is no exception. With all of my kitchen supplies residing in storage, I needed a something simple that could be done with limited supplies. Homemade pop tarts have been all over the blogosphere for a long time. I've even made them before. To make my life as easy as possible, I went with store bought pie dough, but I encourage you to use homemade if you have the time. A sprinkle of sea salt on the inside of the tarts balance out the sweetness of the Nutella and sprinkle of sugar on top. Cheers to another year of food blogging. I am looking forward to more fun to come.


Cut the dough into rectangles, fill with Nutella and sprinkle with sea salt


Seal the edges, brush the tops with egg wash, and sprinkle with sugar


Fresh from the oven


Enjoy!

Nutella Pop Tarts
(From all over the web really, but these are based on a previous recipe from a few years ago)

Makes 6 3-inch pop tarts

*Note: I had a lot of pie dough scraps left over. Use them up by making cinnamon sugar cigars!

2 9-inch pie crusts
1/4 cup Nutella (or more as necessary)
Flaky sea salt for sprinkling
1 egg lightly beaten for egg wash
Sugar for sprinkling

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Unroll the dough and cut into 12 3-inch by 2-inch rectangles. Place 1 teaspoon of Nutella in the center of 6 of the rectangles. Sprinkle the each Nutella-filled rectangle with a bit of sea salt.

Dab a bit of the egg wash around the edges of each Nutella-filled rectangles and cover with an unfilled rectangles. Use a fork to seal the edges and also to poke holes in the top of the pastry for steam to escape.

Brush the tops of each pastry with egg wash and sprinkle with a bit of sugar. Bake 15-20 minutes until the pastry is golden brown and the sugar has caramelized a bit.

While the pop tarts are cooling, heat the remaining Nutella in the microwave for 10 seconds at a time until it has a liquid consistency. Use a fork or spoon to drizzle the warmed Nutella over the pastries. Serve slightly warm.

Printable Recipe

Speculoos Spread Chocolate Chip Cookies

I feel like there was a point  last year when every food blogger was raving about speculoos spread...in particular, the Biscoff brand. I had no idea what they were talking about so I did a little investigating. I found Biscoff at Gelson's, but I couldn't justify the price. Then a few weeks later, I saw that Trader Joe's carried their own version for much cheaper. I picked up a jar without thinking twice. Now I understand the hype. For those not in the know, the spread is made from ground speculoos cookies. It has the consistency of peanut butter, but contains no nuts and it's gently and warmly spiced with notes of cinnamon, cardamom, nutmeg, and ginger. In other words...totally addictive. Though I like to make sweets, I don't usually keep a bunch of sweet things in my house so I needed to find a way to use up some of this delicious spread. These cookies are a little crispy and a little chewy and a lot chocolatey. In fact, I found the chocolate sort of overpowered the gentle flavor of the speculoos spread so to make things more decadent, I sandwiched more spread in between two cookies. Just. Heavenly.







Just a few ingredients to take you to cookie heaven


Mixing the dough


Fold in the chocolate chips


Scoop out the dough and bake it

Other recipes using speculoos spread from around the Internets:
Speculoos No-Bake Granola from Cooking Books
Speculoos Spread Cups from have cake, will travel
Chocolate Speculoos Tart from Lemonpi


Speculoos Spread Chocolate Chip Cookies
(Adapted from Kirbie's Cravings)

Makes about 4 dozen cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
6 tablespoons granulated sugar
6 tablespoons (packed) light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla
1/2 cup Speculoos spread
1 cup chocolate chips

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside

In a stand mixer or with a hand mixer, cream the butter and the sugars together until light and fluffy. Add the egg, then the vanilla, then the Speculoos.

With the mixer on low, add the flour mixture to the wet ingredients. Mix just until incorporated. Fold in the chocolate chips.

Using a tablespoon or small ice cream scoop, drop the dough onto the parchment paper. Bake for 6-8 minutes until the cookies are lightly browned around the edges. The cookies will be puffy when you take them out of the oven, but will deflate as they cool.

Transfer the cookies to a wire rack to cool completely. If desired, make sandwich cookies by spooning more Speculoos in between two cookies.

Printable Recipe

Cookies and Cream Brownies

I'm almost convinced that the only reason people invite me places is because they know I will make them some sort of treat. Of course my sparking personality helps, but more often than not, I feel the invitation comes with an unspoken note of "so what are you bringing?". For the Superbowl, I did not want to disappoint. I first discovered this combination on Pinterest and couldn't wait for the opportunity to cook for a crowd so I can make them on my own. I used the base brownie recipe from the Rocky Road Brownies and then topped them with the cookies and cream buttercream. These are amazingly rich and over the top, but worth it for a fun night partying with friends. 



Other Cookies and Cream Brownies from the Web:
Mint Cookies and Cream Brownies from Alida's Kitchen
Cookies and Cream Brownies from Baking Bites
Cookies and Cream Brownies from The Girl Who Ate Everything

Cookies and Cream Brownies
(Adapted from Martha Stewart, Mignardise and Baseball, Baking, and Books)

Makes 16 brownies

For the brownies:
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
8 crushed chocolate sandwich cookies

For the buttercream:
4 tablespoons unsalted butter at room temperature
2 cups powdered sugar
2-3 tablespoons heavy cream
7 crushed chocolate sandwich cookies




To make the brownies
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Fold in the crushed cookies. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Cool the brownies in the pan for five minutes. Transfer the brownies to a wire rack to cool completely before frosting.

To make the buttercream:
In a stand mixer, beat the butter until light and fluffy. Add the powdered sugar and then the cream until the buttercream has reached the desired consistency. Fold in the crushed cookie pieces. Spread the buttercream over the cooled brownies. Chill the brownies for at least 20 minute before serving.

Printable Recipe

Frozen Hot Chocolate

I came back from ten days in Africa fully expecting cold weather and gray skies. Instead I was greeted with sunny skies and 85 degree temperatures. I guess I brought the Namibian heat back with me! This frozen slushie was the perfect way to cool off during my relaxing weekend and was so worth me breaking my blender. Again, this is way more slushie than milkshake which I actually prefer since I'm not a huge fan of milkshakes. It's not too sweet and if you use low or nonfat milk, it's not terribly bad for you (for those that made resolutions to eat better).



Everything you need


Chocolate in the double boiler


(Almost) melted chocolate


Add the sugar and hot chocolate mix


Mix thoroughly


Add some milk


Mix until smooth


Add everything to the blender


Blended


Serve


One year ago: Sweet Potato Hash with a Fried Egg
Two years ago: Turkey Black Bean Chili
Three years ago: Shaksouka


Frozen Hot chcolate
(Adapted from Serendipity 3)

3 ounces of your favorite chocolate (can use a variety), cut into small pieces
2 teaspoons hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream and chocolate shavings for topping (optional)

Place the chocolate in a double boiler over simmering water, stirring occasionally until the chocolate has melted. Add the hot chocolate and sugar, and stir until completely blended. Remove the bowl from the heat and slowly stir in half a cup of milk. Mix until smooth. Set aside to cool to room temperature.

Place the ice, remaining, milk, and cooled chocolate mixture in a blender. Mix on high speed until smooth. Pour into a glass and serve with whipped cream and chocolate shavings if using.

Printable Recipe

Oreo-Stuffed Chocolate Chip Cookies

Happy New Year! I hope you all had a safe and fun celebration. I am slowly recovering from my vacation and jetlag and am looking forward to getting back in to regular posting. These cookies popped up in the blogosphere last year and quickly spread like wildfire. I had wanted to make them for a long time, but finally got the chance to make that many cookies for a crowd for the Eat My Blog bakesale. Created by Jenny at Picky Palate, these cookies are fun and best shared with a group so you don't devour them all in one setting. I followed the recipe exactly except for using 8 ounces of mini chocolate  chips instead of full size and since I baked them while they were cold, I increased the bake time to 12-14 minutes. You can find the original recipe here.


One year ago: Holidays 2010
Two years ago: Sriracha Chicken Wings
Three years ago: Macarons with Vanilla Bean Honey Buttercream

Pumpkin Bread Pudding with Bourbon Vanilla Sauce

I recently became a part of an on going supper club called Dinner at Eight. The focus is mostly Southern food with our own California twist. When trying to decide what to make for the next supper, I was tasked with coming up with dessert. Nothing says fall quite like pumpkin and longtime readers know I love me some pumpkin (just as long as it's not in pie). This bread pudding is simple to make. It's warmly spiced and comforting and the bourbon vanilla sauce pushes it over the top! This coming Sunday's dinner is sold out, but keep checking the website to find out about future dinners.





One year ago: Great Los Angeles Walk 2010
Two years ago: Osteria Mozza: Amaro Bar Menu
Three years ago: Pumpkin Oatmeal




Pumpkin Bread Pudding with Bourbon Vanilla Sauce
(Adapted from Use Real Butter and Smitten Kitchen)

Makes 6-8 servings

For the sauce:
1 cup milk
1 cup cream
1 vanilla bean, split lengthwise
6 tablespoons sugar
6 egg yolks
2 tablespoons - 1/4 cup bourbon (depending on your taste)

For the bread pudding:
6 tablespoons unsalted butter, melted
5 cups day old bread (I used a semi-fresh challah, but a baguette or similar crusty bread would work), cut into 1-inch cubes
1 1/2 cups whole milk
3/4 cup pumpkin puree
1/2 cup sugar
2 large eggs
1 large egg yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch ground cloves
2 tablespoons bourbon

To make the sauce:
Heat the milk and cream in a medium saucepan until boiling. Remove the pan from the heat. Scrape the vanilla seeds into the pan and add the pod. Cover and let steep for an hour.

Remove the vanilla pod from the pan and reheat the cream and milk mixture. Whisk the sugar and eggs together. Remove the cream/milk from the heat. Whisk some of the cream/milk into the yolks, a few tablespoons at a time to temper the yolks, until you have incorporated about half of the cream.

Whisk the yolk mixture into the cream and milk. Stir over medium heat until the custard thickens. Remove the pan from the heat and strain to remove any lumps. Let cool. Slowly stir in the bourbon until it reaches your preferred flavor.

To make the bread pudding:
Place the oven rack in the middle of the oven. Preheat the oven to 350 degrees.

In a large bowl, toss the melted butter together with the bread cubes. Set aside.

In a medium bowl, whisk together the pumpkin, milk, sugar, eggs, egg yolk, salt, cinnamon, ginger, allspice, cloves, and bourbon. Pour this liquid mixture over the bread cubes and toss to coat well. Pour into an 8x8 baking dish and bake for 25-30 minutes or until the custard sets. If you make this in individual ramekins, check them after 15 minutes. Serve the pudding with the bourbon vanilla sauce.

Printable Recipe

Chocolate Pear Cake

Lately, I've been obsessed with the idea of chocolate and pears. I'm not really sure why. I actually hate chocolate and fruit together unless it's chocolate and strawberry, or maybe chocolate and frozen banana. But, I couldn't shake this combo out of my head so I went on search to find a simple recipe where I could try it for the first time. This cake is pretty low in fat and of course the pear down the middle fools you into thinking you're eating something healthy. I love the mellow sweetness of pears with chocolate and I can't wait to try this flavor combination again. Muffins? Tarts? Suggestions are welcome!


The cast of characters


Sift the dry ingredients


Whisk in the wet stuff


Pour the batter into the pan


Add the pear


Cooked cake (Be patient, it has to cool)


Pretty


Teeny slice




One year ago: English Muffins
Two years ago: Butternut Squash Pasties
Three years ago: Blushing Pom Holiday Cheesecake


Chocolate Pear Cake
(Adapted from My Creative Flavors)

Makes two 4.5-inch cakes or one 9-inch cake

1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg
1/2 cup milk
2 teaspoons vegetable oil
1/4 teaspoon vanilla extract
1/4 cup water
1-2 small Bartlett (or other firm) pears, peeled, halved, and cored

Preheat the oven to 350 degrees. Grease 2 4.5-inch baking pans or one 9-inch pan.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk them together.

In a small bowl, whisk the egg, milk, oil, vanilla, and water. Whisk the wet ingredients into the dry ingredients.

Fill each pan half way through with the batter. Top each pan with a pear half. If you are baking the cake in a larger pan, arrange the pear halves in a circle.

Bake for 20-25 minutes or until a toothpick inserted in the cake comes out clean. Transfer to a rack to cool completely. Serve the cake with a sprinkling of confectioner's sugar or ice cream if desired.

Printable Recipe