With Passover and Easter coming this weekend, I wanted to create a recipe that everyone could enjoy for dessert. Actually, I was thinking chocolate. Because, aren’t you? Really?  And I got inspiration from a couple of different places that you might not immediately associate with each other.  It’s kosher for Passover, dairy-free, and gluten-free. It’s light, and decadent, and perfect for your seder or Easter holiday table.  Intrigued? Ha!  But first…

It’s a national tragedy.  And a travesty.  Nearly 17 million children in the United States are hungry every single day.  That’s 637,779 children in Florida, alone.  And it’s not like the resources aren’t out there, but they’re the missing the mark.  That’s where Share Our Strength and the No Kid Hungry Campaign come in.  And you can help.

On April 28, 2012, food bloggers all over the United States are joining together to conduct Food Blogger Bake Sales to raise money to help connect these kids with the food they need to grow and thrive.  As part of the National Food Bloggers Bake Sale, we are proud to announce the Third Annual Miami Food Bloggers Bake Sale, which will happen at the South Miami Farmers Market (my home away from home), 6130 Sunset Drive (in front of South Miami City Hall).

This year’s Bake Sale will be bigger and better than ever, with some of the best known bloggers in town baking their little hearts out, and some of the finest local restaurants and food entrepreneurs donating gift cards and gift baskets for an insane raffle – for YOU – and to end child hunger, once and for all.  Here are some of the highlights:

• Whisk Gourmet Food & Catering in South Miami has donated a gift card for our raffle. Brendan Connor of Whisk won the Judge’s Favorite Award for his crispy shallot, bacon and Swiss burger at the 2012 South Beach Wine & Food Festival Burger Bash!
• The fabulous Town Kitchen & Bar restaurant in South Miami has donated a gift card for our raffle!
• Harry’s Pizzeria in the Design District has also donated a very generous gift card for our raffle! Harry’s is the latest brainchild of James Beard Award-winning Chef Michael Schwartz of Michael’s Genuine Food & Drink fame.
• WokStar Eleanor Hoh has donated a gift certificate for 2 people to attend one of her awesome wok cooking classes (valued at $130) for the raffle! Learn Eleanor’s no-recipes, no-measuring method to put a delicious and healthy meal on the table in minutes.
• Dunkin’ Donuts of South Florida (8099 S. Dixie Hwy) is providing us with the best ever coffee to sell, plus a gift card redeemable at that location! We definitely run on Dunkin’!
• Lester’s Cafe and Wine Bar in the Wynwood Arts/Design District has donated a gift card for our raffle! Lester’s multi-function cafe is the host of the monthly Wynwood Supper Club, as well as the Motown Brunch every last Saturday of the month!
• CRAVE Restaurant Coral Gables in Merrick Park has donated a generous gift card!
• Delicious and unusual Freakin’ Flamingo local micro-batch jams are being donated for sale, plus a gift basket of Freakin’ Flamingo jams & gift items will be raffled! Freakin’ Flamingo was featured in the Fall 2011 issue of Edible South Florida Magazine‘s holiday gift guide.

If you can’t join us – and why wouldn’t you? -  please consider making a donation.  To learn more about the 2012 Miami Food Blogger Bake Sale or to make a donation, please click here.  To paraphrase the Whitney Houston song: I believe that children are our future. Feed them well and let them lead the way.

Okay, now!

My first inspiration for this decadent Chocolate Orange Mousse Torte, was a ready-made macaroon pie crust made by one of the kosher food companies for Passover, that I spotted in a kosher butcher/grocery store several weeks ago, when I went on an expedition with my mother.  Genius.  The kind of thing you see on the shelf and say to yourself: Why didn’t I think of that?  I make macaroons (you can find them here and here)!  Then I thought: What would I fill it with?

My second inspiration was this article and “Genius Recipe” on the Food52 blog for a chocolate mousse that you can make in 5 minutes with just two ingredients: chocolate and water.  No, really. I made it several times, and it really does work!  And the answer to: What would I fill it with?   Check it out:

Chocolate Orange Mousse Torte

For the crust:

• 2 large egg whites
• 1/2 cup almond meal or ground blanched almonds
• 1 1/2 cups unsweetened coconut (if using sweetened coconut, cut the sugar to 2 Tbs.)
• 1/4 cup sugar
• 1 1/2 Tbs. cocoa powder (optional, if you want a chocolate crust)
• A bit of vegetable oil or cooking spray

Preheat oven to 350°F.

In a large glass or metal bowl, whisk or beat the egg whites until frothy.  We’re not making meringue, just loosening up the egg whites to be able to incorporate the other ingredients smoothly.  Stir in the dry ingredients until well-mixed.  Lightly oil or coat an 8 1/2″ – 9″ pie plate or torte pan, and *very important!* – line the bottom of the pan with parchment paper! Do not skip this step.  Then press in the crust mixture firmly.  Bake for 18-20 minutes and allow to cool.

 For the filling:

• 8 oz. bittersweet chocolate (I used parve (non-dairy), kosher for Passover bittersweet baking chocolate)
•     (If using a “good quality” bittersweet chocolate, such Ghirardelli or Scharffen Berger, you may want to add a couple of tablespoons of sugar during the melting process. Taste your chocolate first!)
• Juice of one orange (should come to about 4 oz. or 1/2 cup)
• 2 oz. or 1/4 cup water (juice + water should equal no more than 3/4 cup or 6 oz)
• Finely grated zest of the same orange (about 1-1/2 – 2 Tbs.)
• Large bowl filled with ice and water

Pour the juice and water into a small saucepan and add the chocolate.  Heat on medium-low heat, stirring constantly, until the liquid and chocolate blend together into a smooth, homogeneous sauce.  Stir in the orange zest.

Pour the hot chocolate orange sauce into a clean bowl, then carefully place the bowl into the ice bath and start whisking. I’m not much of a hand-whisker, so I used my stick blender with the whisk attachment, on the lowest setting.  I’ve also used my hand mixer on low speed, as seen below. When using small kitchen electrics for the process, be prepared for a bit of a mess, so try to use a bowl that’s relatively deep.   The whisking action incorporates bubbles into the chocolate and the cooling action of the ice bath combine to create the light, smooth mousse.  Keep whisking until the sauce thickens to a soft, almost pudding-like consistency. It will happen in just a few minutes. I promise.

Pour the mousse into the prepared macaroon torte or pie shell, garnish if desired (I used several tablespoons of toasted, slivered almonds), and refrigerate for a minimum of 4 hours or overnight, until firm.

The combination of chocolate and orange is a classic that, I confess, is one of my favorites.  The mousse is both rich and light, the orange infusing a fresh, yet almost decadent, counterpoint to the chocolate, and works with the macaroon crust like a good marriage.  A perfect end to any festive meal, and easier to make than it looks!

Happy Holidays, all!

Eating healthier and dropping a few pounds is on the table (you’ll excuse the expression), once again.  This time, it’s my turn by doctor’s decree. I’m following my own advice – not going off the deep end, not going into deprivation mode, but rather, transforming some favorites into equally delicious alternatives.  Let’s face it.  If you have to work that hard, you’re not going to stick with it, right?

Oh, don’t panic. It’s not like I’m going to stop posting cheesecake, you know?

But for some reason, every winter I seem to go on a pancake kick (see here and here).  Must be the cooler weather, making me want something a bit more soul-satisfying than a bowl of cottage cheese. Well, we bought a cheap waffle iron on sale, recently, and once I figured out how it works, I started playing with waffle batter recipes.  This one’s a winner!

Buckwheat Pecan Waffles

Ingredients:

• 1 cup unbleached all-purpose flour
• 1/2 cup buckwheat flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp table salt
• 2 tsp granulated sweetener (I used xylitol, but Truvía, or sugar are great, too)
• 1 1/2 cups milk (regular, 2%, buttermilk, or soy milk all work just fine)
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• Coarsely chopped pecans

Preparation:

In a medium bowl, whisk together all of the dry ingredients, including the sweetener.  In another bowl (or large measuring cup), whisk together all of the wet ingredients.  Add the wet mixture to the dry, and mix together until smooth.  If the batter seems too thick, add a little more milk.  Allow the batter to rest for 30 minutes.

Heat up your waffle iron (give it a shot of cooking spray, if needed), sprinkle your desired quantity of chopped pecans directly onto the cooking grid (anywhere from 1 tsp to 1 Tbs – your choice), ladle in just enough batter to cover the grids, close the cover, and bake until browned and crispy.

Serve with your choice of butter (I like Smart Balance Light) and/or syrup or jam and/or fresh fruit. Pictured here, is Freakin’ Flamingo Sugar-Free Strawberry Vanilla Jam.  Of course.

Notes:

The pecans are actually totally optional.  You don’t have to use them – these waffles are extremely delicious without them, too. But they add such a wonderful texture, and the flavor is just so complimentary with the buckwheat, that I strongly recommend that you use them – unless you have some kind of nut allergy.

I’m not giving you an estimated yield of waffles this time, because everyone’s waffle maker is different.  Mine yields five waffles that measure 6 1/2″ across.  Yours may have a smaller, shallower cooking area(s).

I’m also not giving you estimated cooking times.  My el-cheapo waffle maker beeps, thinking it’s finished, at 1 minute.  Which is ridiculous.  I’ve worked out the cooking time for mine, to be 4 minutes.  Yours might be faster or slower, so check.

I have tested all of the variations in the ingredients list, so make any of those substitutions with confidence.  And no, I’ve received no compensation from any of the brands I mention.  I happen to like them, we use them, and I keep them in my pantry and fridge.  Except for the jam, of course. I do get compensation from that, because, well, I sell it. And it’s delicious. And the sugar-free ones don’t taste sugar-free or have that weird artificial sweetener aftertaste. End of plug.

Light, fluffy, crispy, and satisfying on every level. That’s a diet I can stick with. How about you?

I’ve said it so many times, I’m surprised y’all can’t read my mind at this point: Winter is the best reason to live in South Florida. Putting the exclamation point on that, is Strawberry Season. For the next couple of months, we will be awash in the sweetest, juiciest strawberries ever. And the prices are starting to come down as the crops increase. Just in time for Valentines Day.  They even look like little hearts, don’t they?

Tonight I’m teaching a strawberry jam class at Fairchild Tropical Botanic Garden. I’m not just teaching these fine folks how to make a basic strawberry jam – oh, no! I’m showing them different things you can do with it, too. Now, for those of you not inclined to make your own, of course, you can buy it. In which case I would highly recommend one of Freakin’ Flamingo‘s excellent strawberry varieties, such as Strawberry Daiquiri or even Strawberry Joe. Oh, what? I shouldn’t get a plug in here? Please.

Anyway, one of the items on the menu tonight is Mini Strawberry Cheesecakes.  How many different ways can I adulterate adapt Abby Dodge’s delightful base recipe from Desserts 4 Today? Well, so far, I’ve done it 3 or 4 times. And I’ll do it again!  Abby doesn’t seem to mind.

Mini Strawberry Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

 Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
3 Tbs. sugar
1 tsp. vanilla extract
1 large egg
4 Tbs. strawberry jam

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the sugar and beat until incorporated. Make sure you scrape down the sides of the bowl between each step.

Add the vanilla and the egg, beat thoroughly. Add the strawberry jam and mix completely.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray lightly with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 15-18 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, and refrigerate for a minimum of 2 hours.

Unmold onto serving dishes and garnish with a fresh strawberry and/or additional jam and/or whipped cream, as desired.

These uncomplicated little cheesecakes are light and creamy, and portioned to be the perfect ending to that special, romantic Valentines Day dinner. Or anytime you want a sweet bite at the end of a meal.

This Mango Pistachio Ricotta Tart is for The Secret Recipe Club, created by Amanda of Amanda’s Cookin’. This is how it works: Every month, you get to scour the blog of another member of the club (assigned to you by Amanda), and pick out and cook or bake any recipe from that person’s blog. And of course, it’s a Secret. Until the big reveal, that is.

I can’t tell you how excited I was when I received this month’s assignment. Excited and scared witless at the same time. You see, Amanda assigned me one of the most beautiful blogs out there, and a blogger I adore, who also bakes some of the loveliest creations you can imagine: Deeba of Passionate About Baking.

She was also one of my very early Twitter friends, and talked me through my first macarons. And second, and third, and fourth, until I finally got the magical “feet”! “Deeeeeeeba! Feet! I’ve got FEET!” was the cry heard ’round the Twitterverse, and Deeba was right there with her “happy dance”, even though she lives in India. Deeba is, indeed, passionate about baking. Her gorgeous photography and stories and family updates, make you feel like you’re sitting at her kitchen table, having a cup of coffee and a chat.

I think it was kismet, in a way, that I was assigned Deeba’s blog. Just a week ago, our August mangos, an Indian variety called “Neelum”, started ripening. Of course, I had to find something on PAB that would be appropriate. First I toyed with one tart recipe that used plums. Then, just when I thought it was settled, last Monday Deeba posted a recipe for Peach Pistachio Ricotta Cheesecake Tart. I substitute mangos for peaches all the time, but would she even recognize her recipe by the time I was done with it?

Normally, I would just tell you what I did differently and point you to my assigned blog’s recipe. But, since I made some fairly major “adaptations,” I will give you the recipe as I made it.

First, I decided early on that I would not make the pate sucree – the sweet pastry dough for the crust. These days, I just don’t have the counter space to roll it out. (I have to work on that. And soon!) Instead, I did a riff on a crumb crust, including the important elements from Deeba’s recipe: the oatmeal and the pistachios. I also used part-skim, store-bought ricotta, but used heavy cream instead of her low fat cream, so I think the fat kind of balanced each other out. Then after making the conversions from metric to “American” (LOL!), I decided to cut her recipe in half (hers yielded one 12″x 4″ rectangular tart, plus two 3″ round tarts), and made one 10″ round tart. The uncooked filling was very thin and I knew it wouldn’t support the top layer of fruit, so I half-baked the filled tart, removed it from the oven, placed the reserved mango slices and chopped pistachios on top, then baked it the rest of the way.

The results: Outstanding! It’s like the lightest, creamiest cheesecake, ever. And if you’re anything like me, well, cheesecake ought to be its own food group, don’t you think? The summery flavor of the mangos, paired with the crunch of the pistachios, and against that creamy, dreamy backdrop, were just sensational. And yes, you can throw almost anything in that crust. Who has to know that it’s actually a little bit healthier with the addition of the oatmeal and pistachios? Plus, the little green flecks of pistachio in the crust make it so pretty! I might even save a slice for the husband when his mouth heals from his recent oral surgery.

And then again, I might not.

Mango Pistachio Ricotta Tart

Ingredients:

For the crust:

14 two-cracker sheets of soda crackers

1/3 cup oatmeal

1/3 cup pistachios

2 Tbs. natural cane sugar

pinch of salt

3 Tbs. butter, melted

For the filling:

2/3 cup low-fat ricotta cheese

6 Tbs. heavy cream

1 large egg (at room temperature)

2 1/2 Tbs. natural cane sugar

1 tsp. vanilla extract

1 Tbs. cornstarch

1 medium mango, peeled and sliced

Topping:

1/4 cup pistachios, coarsely chopped

1 Tbs. mango jam, melted

Preheat the oven to 350º F.

Place all of the ingredients for the crust, except the butter, into the bowl of a food processor and process until everything is finely ground and well mixed. Add the melted butter and pulse, until the mixture looks like very wet sand.

Press the crust mixture firmly into a 10″ tart pan (I used a glass one, but the metal ones with removable bottoms are just fine), evenly and up the sides. Bake for 15 minutes, remove from the oven, and set aside.

In the meantime, clean your food processor bowl and blade, and make the filling:

In the bowl of the food processor place the ricotta, cream, egg, sugar, and vanilla extract. Process until everything is smooth. Add the cornstarch and run the food processor a few more seconds.

Now, assemble the tart:

Take half of the mango slices (and pieces – you can’t fool me) and place them on the bottom of the tart crust. Save the pretty slices for the top – just use the ones that didn’t work out so well, here. No one’s going to see them.

Pour the filling over the mango pieces and bake for 15 minutes. Remove the tart from the oven, place the reserved mango slices on top, then sprinkle with the chopped pistachios. Return the tart to the oven and bake an additional 20 – 25 minutes, or until the tart is set.

Brush the melted jam over the fruit while the tart is still hot. This step will make the fruit look – and stay looking – shiny and appealing.

It was really fun, searching through another blogger’s recipe posts for inspiration and a different point of view. Wanna play? Join the Secret Recipe Club here.

Now follow along and see who got who – I can’t wait to see who got me and what they chose to make from my eclectic collection. Will it be a dessert? A main course? A 30-minute family meal? Let’s find out together!

The food blogosphere came together this week to support our own Jennifer Perillo of In Jennie’s Kitchen and her young daughters, when the shocking news of her husband’s sudden passing hit us all like a slap in the face. And we did it in the best way we know how – with food. With peanut butter pies, to be exact.

You know, I don’t know how to speak about this kind of loss – the one-minute-he’s-here-and-the-next-minute-he’s-gone kind of loss. In my life, I’ve known several and it’s never any easier, because it never makes any sense. I’ve always said that there’s not much I believe in, but I believe that everything happens for a reason, and I believe in ultimate justice. You may not see it immediately – it may take weeks, months, or even years – but you will see it. Right now, I can’t fathom any rhyme nor reason, and those words seem hollow to me.

All I can say is, I’m so sorry for your loss, Jennie. All I can do is give you a virtual hug, and hope that you can read everything I feel for you in that seemingly lame gesture.

In response to the outpouring of love and questions of “What can we do for you?” from food bloggers all over the world, Jennie wrote, “For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”

Chances are, if you Google “peanut butter pie” from here on out, you’ll have literally hundreds of choices and just as many more eloquent tributes than this one.

Peanut Butter Cup Pie

(makes about 12 mini-pies)

Ingredients:

8 oz. cream cheese (room temperature)

1/2 cup light brown sugar

3/4 cup creamy peanut butter

1/2 cup cream (light or heavy)- divided

pinch of salt

1 tsp. vanilla extract

1 large egg (room temperature)

4 oz. semi-sweet chocolate

2 Tbs. unsalted butter

Preparation:

Preheat the oven to 300º F.

In a medium bowl, beat the cream cheese with an electric mixer until it’s smooth and fluffy. Add the brown sugar, then the peanut butter, 1/4 cup of the cream, salt, and vanilla, scraping down the sides of the bowl well after each addition. Last, add the egg and beat until the entire mixture is smooth. Set aside.

In a small saucepan, over low heat, melt the butter. Add the chocolate and stir until melted. Add the remaining 1/4 cup of cream, and stir until the chocolate is smooth and glossy.

Prepare a muffin pan by lining it with foil or silicone cupcake liners. If using foil liners, give each one a small shot of cooking spray.

Using a dessert spoon, place a heaping spoonful of the chocolate mixture into the bottom of each cupcake liner. Now, spoon the pie batter over the chocolate, filling each cup about 2/3 full.

Bake for 15 – 18 minutes. The batter should still jiggle just a bit when the pan is shaken. Allow the pan and pies to cool completely on a wire rack, then refrigerate for at least several hours.

When cold and firm, flip each pie over onto individual plates and unmold to serve. Allow to warm for about 10 minutes, to get a really soft creamy texture.

Too many for one sitting? After chilling, leave them in the liners, pop into a freezer storage bag, and put them in the freezer. You can thaw just the amount you need in the future!

**************

I couldn’t make my peanut butter pies for Mikey and Jennifer Perillo on Friday, because my own Mikey was having oral surgery. In deference to his sore mouth, I skipped the crust and my beloved chunky peanut butter, and resisted the temptation to garnish with chopped peanuts. I promise you – the hugs were no less fierce.

Hi, there! Remember me? Pink? Fluffy?

It’s been a crazy last few weeks, between preparing Freakin’ Flamingo samples for the swag bags at Eat, Write, Retreat (#EWR11), making more jam (because it seems that everything’s in season right now!), and organizing (and baking for) the National Food Bloggers Bake Sale – Miami, benefiting Share Our Strength.

In the middle of all this, I also decided to join up with The Secret Recipe Club, created by Amanda of Amanda’s Cookin’. This is how it works: Every month, you get to scour the blog of another member of the club (assigned to you by Amanda), and pick out and cook or bake any recipe from that person’s blog. And of course, it’s a Secret. Until the big reveal, that is.

My secret mission, this month, was to select a recipe from Kate’s isn’t everything in the kitchen trial & error? (Great blog name, don’t you think?) So I scoured Kate’s blog, literally from the very beginning, searching for a great Bake Sale cookie. You know – chocolate chip, but not so, well, ordinary. Then, just two weeks ago, Kate posted these Hot Chocolate Cookies. Instead of using cocoa, the recipe calls for using full-sugar hot cocoa mix, which gives the cookies a milder, yet rich and chocolatey depth of flavor.

I didn’t change a thing in this recipe, believe it or not. Kate gives you the choice of which type of chips you feel like using that day, so I used all three – milk chocolate, semi-sweet, and white chocolate chips. ‘Cuz that’s just the kind of girl I am. I used a small scoop, about the size of the large end of a melon baller, and got the full 4 dozen cookies – the perfect amount I was looking for.

The texture was – in my mind – perfect. Crisp and chewy at the same time. As Kate observed in her blog post, they freeze really well, too. And look how pretty they look, all dressed up for the big Bake Sale!

It was really fun, searching through another blogger’s recipe posts for inspiration and a different point of view. Wanna play? Join the Secret Recipe Club here.

Now follow along and see who got who – I can’t wait to see who got me and what they chose to make from my eclectic collection. Will it be a dessert? A main course? A 30-minute family meal? Let’s find out, together!

Maybe it’s because it’s winter, but we’ve had a real yen for warm, creamy foods, lately. That’s extended to dessert, too. Our latest fixation? Rice pudding. These chilly days and evenings just call out for it, you know? It’s like a Snuggie in a bowl.

Just to keep it interesting, I’ve been playing with the accent flavors, too. And what could be better than a promise of sunshiny summer in that comforting little dish? I speak of course, of mango. You can find dried mango wherever you are, in the dried fruit section. Combine it with a touch of sweet, aromatic cardamom, and you’ve got the best of all seasons!

Mango Rice Pudding
(serves about 4)

Ingredients:

4 cups milk (your choice)
1 cup long grain rice
1/2 cup coarsely chopped dried mango
2 – 3 Tbs. sugar
1/4 tsp. ground cardamom
1/2 tsp. vanilla extract (optional)
pinch of table salt

Preparation:

Put the milk and rice into a large deep saucepan and bring it to a boil over medium-high heat, stirring occasionally with a wooden spoon to keep a skin from forming. Add the rest of the ingredients, stir well, cover tightly, and reduce the heat to low.

Simmer for about 40 minutes, stirring about every 5 minutes or so. Adjust seasoning, if necessary, and cook uncovered for about another 5 minutes, or until the rice is very soft and the desired texture is achieved. If the texture is too tight for your taste, add a little additional milk and stir continuously until it’s absorbed and the pudding is creamy.

Allow to cool a few minutes and serve while warm.

Notes:

Oh, sure, you can go the prosaic raisins and cinnamon route, if you want to. In fact you can substitute any dried fruit you like. But the combination of the mango and the cardamom give it such a warm, tropical feeling and aroma, why wouldn’t you want that in the middle of a cold, dreary winter?

Yes, I said Peanut Butter Cup Bon Bon Cookies. A little bit today and a little bit yesterday.

At the moment, we’re only going up to my in-laws’ condo about once a week, picking at cleaning things out. No, we’re not making a lot of forward progress that way, but what’s the rush? It all has to go through probate court, and with the housing market the way it is, and the construction on the exterior of the building going on, no way we’re going to be able to sell it for at least a year. *Sigh*

But going slowly has its advantages, too. Mike started gathering up their books and set aside the only cookbooks they had, for me to look at: the 1967 Joy of Cooking and the 1956 and 1974 Betty Crocker Cookbooks. Flipping through them, I kept running across newspaper clippings of lamb shanks recipes. Not sure why – I don’t think they cooked anything from scratch in over 20 years.

But, lovin’ me some old-timey cookbooks (I own several going back to 1920′s), and thinking about the 12 Weeks of Holiday (Christmas) Cookies, I then turned to the cookie (or as they wrote it, cooky) chapters, and found several that I think I will share with you over the next few weeks.

First, my version of the recipe and then my notes:

Peanut Butter Cup Bon Bon Cookies
(liberally adapted from The Betty Crocker Picture Cookbook, ©1956)

Yield: About 20 cookies

Ingredients:

1/2 cup (1 stick) unsalted butter, softened at room temperature
3/4 cup powdered sugar
1 Tbs. vanilla extract (yes, that’s one tablespoon, not a typo)
1-1/2 cups all purpose flour
2 Tbs. unsweetened cocoa
1/8 tsp. salt

5 full-sized Reese’s Peanut Butter cups, cut into quarters

Nonpareils, or decor of your choice

Preparation:

Preheat oven to 350º F.

In a medium bowl, beat the butter and sugar together till well-blended and fluffy. Beat in the vanilla extract. Add the flour, cocoa, and salt. Beat on low speed till thoroughly incorporated, and you get a good, stiff dough.

For each cookie, scoop out 1 level tablespoon of dough. Flatten it out in the palm of your hand and place one of the peanut butter cup quarters in the center. Wrap the dough around the candy and roll it lightly between your hands to form a ball. Roll the cookie ball in the nonpareils and place on an ungreased cookie sheet. Repeat with the rest of the dough, spacing the cookie balls about 1 inch apart. They will spread a little.

Bake for 12-15 minutes, or until the cookies are set, but not browned.

Notes:

The basic recipe in the cookbook did not call for cocoa powder. I added that, as I thought a chocolate cookie dough would work best with a peanut butter cup center. Alternatively, you could melt and add a one ounce square of unsweetened chocolate. But for me, why make another pan dirty? And yes, there is no egg or leavening in the recipe.

You can make them plain and use virtually anything you can think of as the center surprise. Other kinds of candy bars, drained & dried maraschino cherries, dried fruit, maybe even a whole hazelnut!

You can decorate them in so many different ways, too! There’s a recipe given for a thin icing you can dip the baked cookies into. You can even color the cookie dough and the icing with food coloring, then maybe sprinkle with colored sugars or holiday sprinkles. Or just roll the unbaked cookies in different colored sugars.

I baked these for the full 15 minutes, resulting in a crisp cookie. If you’d like a softer cookie, you might want to take them out of the oven at 12 or 13 minutes.

I loved the crispy exterior, and the peanut butter cup piece inside kind of melded with the cookie interior itself, making a soft, rich texture contrast. But what I love best about this recipe is the myriad ways you can change it up to suit your taste and the flavors of the seasons.

Go ahead – Play with your food! You’re only limited by your own imagination!

Week 8 Twelve Weeks of Christmas:

I recently began cooking and writing occasional mini-reviews for Cooks & Books & Recipes, an awesome website that focuses exclusively on reviews of the latest cookbooks, featuring a sample recipe from each one. Okay, I’ve done two, so far. But if you’re thinking of buying any of the new cookbooks coming out, be sure to check Cooks & Books & Recipes for the inside scoop!

One of the latest cookbooks reviewed at Cooks & Books (I call it for short), is Abby Dodge’s Desserts 4 Today. The recipe featured from the cookbook is Mini Bittersweet Chocolate Cheesecakes. Cheesecake? How could I pass up trying a recipe for personal-sized cheesecakes that takes 5 minutes to throw together and only 15 minutes in the oven?

Abby encourages creativity and even gives suggestions for ingredient switch-ins (or outs) and additions in case you want to “Gussy It Up.” I, of course, couldn’t leave well-enough alone and adapted her recipe even further. Not once, but twice! Because I’m just that kind of a girl. I give you

Coffee Chocolate Chip Mini Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
1/3 cup dark brown sugar
1 tsp. instant coffee powder
1 tsp. vanilla extract
1 large egg
2/3 cup mini chocolate chips (do not use regular-sized chips)

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the brown sugar and beat until thoroughly incorporated. Make sure you scrape down the sides of the bowl between each step.

Dissolve the coffee powder in the vanilla extract and add to the cream cheese mixture, then add the egg. Beat thoroughly. Add the mini chocolate chips and stir to combine completely.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 15-18 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, then refrigerate for a minimum of 2 hours.

Notes:

About 30 minutes prior to serving, take the cheesecakes out of the refrigerator and remove from the liners. If using the silicone liners, just pull back the edges slightly with your fingers, then turn them over and push the bottoms with your thumbs. They should pop right out. This allows them to take some of the chill off and the cheesecakes to return to that creamy mouthfeel we all love about them.

And because I couldn’t stop playing with it, and because I love you, here’s your *Bonus* Recipe:

Mini Nutella Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
1/3 cup natural cane sugar (or granulated white sugar)
1 tsp. vanilla extract
1 large egg
1/3 cup Nutella
A few hazelnuts, finely chopped for garnish

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the sugar and beat until thoroughly incorporated. Make sure you scrape down the sides of the bowl between each step.

Add the egg, vanilla, and the Nutella, and beat till thoroughly combined.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 18 – 20 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, then refrigerate for a minimum of 2 hours. After unmolding, garnish with the chopped hazelnuts.

For the original Bittersweet Chocolate Mini Cheesecakes recipe and a full review of Desserts 4 Today (and my mini-review!), click here.

Just think of the make-ahead possibilities for the Holidays. Or any day. Ooo… wonder what I could do with pumpkin…

I made some Apple Ginger Jam for next week’s Tigress’ Can Jam (here’s the jam recipe), and I started thinking of various things I can do with it. Well, besides spreading it on a toasted bagel. Here’s the first thing I thought of: Apple Cream Napoleons With Dulce De Leche. Sinful, ain’t they?

I can not tell a lie. I was inspired by this blog post by my friend Jim at Oxford Falls. I read that, and the inspiration light bulb went off over my head. Also, I was in the middle of making jam at the time.

Apple Cream Napoleons With Dulce De Leche
(makes 6)

Ingredients:

1 sheet frozen puff pastry
4 oz. cream cheese (softened at room temperature)
4 Tbs. Apple Ginger Jam (or your favorite jam)
1 recipe dulce de leche (follows)

Preparation:

Preheat oven to 400º.

Thaw the puff pastry at room temperature for about 30 minutes. On a floured surface, gently unfold and roll it out to a square, roughly 13″ x 13″. Now, you’re not going to get a perfect square – who’s kidding who, here? – so take a knife or a bench scraper and square it off to 12″ x 12″. I really did use a measuring tape that I keep in a kitchen drawer just for the purpose. Seriously.

With the knife or bench scraper, cut 12 squares about 3″ x 3″ and place them on an ungreased baking sheet. I left mine puffy, but if you prefer your squares a bit flatter, dock them by poking them a few times with a fork. Brush each square with a bit of water and sprinkle with sugar of your choice (I used demerara). Bake for 15-20 minutes. Allow to cool (which will take only a few minutes).

In a separate bowl, beat the softened cream cheese with a spoon until fluffy. Add the jam and stir to combine. Spread this mixture on half of the puff pastry squares and top each with a plain square.

Serve as is, or drizzle (okay, I used a heavy drizzle) with warmed dulce de leche.

Dulce de leche is a rich milk caramel sauce, hugely popular in the Spanish-speaking world, and a flavor that’s becoming more and more popular here in the U.S. Heck, even the Girl Scouts have a dulce de leche cookie! The secret’s out and you can make your own at home. Spread it on your toast, spoon it over ice cream, drizzle it over fresh fruit or just about any plain dessert you want to make a little extra-special.

Making the dulce de leche is the easiest thing on the planet, but it does take a bit of advance planning, attention, and care.

Dulce De Leche

Ingredient:

1 or 2 cans of sweetened condensed milk

Preparation:

Fill a large saucepan with water and bring to a boil. Remove any labels and put the unopened can(s) of sweetened condensed milk in the pot of boiling water, reduce heat slightly so that the water continues to boil a bit less violently. Allow to boil for 2 hours, taking care to keep the water level over the tops of the cans at all times. Keep a kettle of hot water available to top off the pot when the water level drops.

Notice I said “when the water level drops.” It will. Check on the pot every 15 – 20 minutes and top off the pot when needed. Do not allow the pot to boil dry, as it’s possible that the can(s) could explode. I’ve never had it happen to me, but I’m paranoid. A little paranoia is never a bad thing.

Remove the can(s) from the water and allow to cool before handling. If not using right away, you should probably mark the contents on the can. I keep mine in the refrigerator, just to be on the safe side (see previous paragraph regarding “paranoia”). Once opened, you should transfer it to a sealable container and refrigerate. It’ll keep for months unopened, and weeks after opening… if it actually lasts that long!

When you want to use some, open a can of your now-dulce de leche, spoon some out into a microwave-safe bowl. It will be really thick. Microwave on high for 15 seconds, give it a stir, and microwave for another 10 seconds. Repeat if necessary to get the spreadable or drizzly consistency you need. It will set up once cooled, so save this step for the last moment before serving.

If you have Dulce De Leche on hand, you’ll never be at a loss for a last-minute dessert. And with the holidays approaching, expect the unexpected!

Any questions?

Dulce De Leche