S'More Bars

It is not officially summer at our house until we have made our first round of s'mores, or at least something in the chocolate/marshmallow/graham family. Although Boy Mimi long ago took care of officially welcoming summer around a fire with some friends, we couldn't resist trying a new take on this classic summer dessert.

While these will never replace the fun of roasting a marshmallow and sandwiching it between chocolate and graham crackers, these s'mores bars hit all the right notes, and in less time than it takes to build a fire and get out the wire hangers. Bar cookies are a favorite of mine because they can be made in advance, and usually feed a crowd. We took these to our annual 4th of July party, and they were a nice sweet ending to our meal ( in addition to Mrs. A's angel food cake with her famous chocolate frosting. It was a holiday, so eating two desserts was totally allowed.)

Originally I thought I would just use a graham cracker crust topped with chocolate and marshmallows, but after some thought I decided that these needed a sturdier crust that wouldn't crumble in your hand. We went for a graham cookie/shortbread type crust. While s'mores are usually made with milk chocolate, I didn't want these bars to be too sweet so I used half milk, half dark chocolate in the middle layer. Finally, I wanted to get both the creamy marshmallow texture like the inside of the toasted marshmallow, but also the crispy exterior so on top of the marshmallow cream layer, I sprinkled some mini marshmallows to get nice and golden, like that perfectly toasted marshmallow everyone always attempts while roasting over a fire.

S'Mores Bars

3/4 cup butter

1 cup sugar

6 tablespoon brown sugar

2 cups  flour

1 egg

1 1/4 cup plus 5 tablespoon graham cracker crumbs

1 teaspoon salt

1 teaspoon vanilla

6 ounces dark chocolate chopped

6 ounce milk chocolate chopped

1 jar (7 ounces) marshmallow creme

1 1/2 cups mini marshmallow 

Cream together sugars and butter until light and fluffy. Add egg and vanilla, mix well. Add flour, salt and 1 1/4 cups graham cracker crumbs. Mix until thoroughly combined. Reserve 1 cup of mixture for topping. Press the remaining mixture into a 9x13 pan.

Sprinkle unbaked base with chopped chocolate. Dollop marshmallow creme over chocolate and spread with an off set spatula as best you can. Sprinkle mini marshmallows over top, filling in gaps in marshmallow creme layer.

Add the remaining 5 tablespoons graham cracker crumbs to reserved base and work in with finger tips. Crumble over top of mini marshmallows.

Bake in 350 oven for 25 minutes until marshmallow are golden.

Cool and cut into squares.

Link:Foodie Friday

Jalapeno Peach Rice

I just wasn't feeling the peaches and herb ingredient choices for the July Improv Challenge. Usually I have two or three ideas going, but not this time, and I was going to pass. Despite planning on skipping this month, peaches and herbs sort of hung around the back of my mind, and it kind of bothered me that I just couldn't think of a good way to put them together.
I don't normally read Southern Living, but I happened to pick up an issue and found a recipe for sweet tea rice with peaches and chives. Since I grow chives in my herb garden and our peach tree is overflowing, I decided to give this a try.

The first time I made this I used the sweet tea, but it was too sweet for us. Sweet tea is just not a thing here in Southern California like it is in the South, and we are not at all used to the sweet flavor (we drink our tea over ice and unsweetened), but if you enjoy sweet tea, you would probably like the rice cooked with it as in the original recipe. I did try it with regular tea and it turns it a nice color, but didn't really add any special flavor. If you're not making it sweet, I don't think it matters what liquid you use to cook your rice.

This recipe is a big departure from my usual  posts, but it is a keeper enjoyed either hot or cold. The jalapenos add a nice bite, and a necessary contrast to the sweetness from the peaches and tea, but if spice isn't your thing, adjust the amount of jalapenos to suite your taste.

Jalapeno Peach Rice
adapted from Southern Living

2 cups liquid (sweet tea, tea, chicken stock, or water)

1 cup uncooked long-grain rice

1/2 teaspoon salt

2 tablespoons butter

1/2 cup chopped pecans

1 large jalapeño pepper, seeded and minced *

1 large fresh peach, peeled and diced

1 tablespoon chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon white pepper

Preparation

1. Bring liquid to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.

2. Meanwhile, melt butter in a large skillet over medium heat; add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add jalapeño, and sauté 1 minute. Stir in hot cooked rice, diced fresh peach, chives, 1/4 tsp. salt, and white pepper.

* My jalapenos were not very hot so I used 2.

Link :Foodie Friday

Fish and Chips Cookies

This month's Improv Challenge ingredients were fish and chips. Some sort of fish cracker or Swedish fish came to mind as possible starting points, but noting really popped for me. So I admit that my interpretation of the ingredients is liberal, but Mimi Jr. needed to make some sugar cookies for someone, and that is how my fish and chips entry came to be. I used my usual sugar cookie dough, added mini chocolate chips, and dug out a few fish cookie cutters and we had a fun afternoon of fish and chips. 

While the recipe itself is not exactly new, this is the first time I have added chocolate chips, and really, any excuse to spend a day decorating cookies is good enough for me. I always like to make new shapes of cookies, practice mixing new and different colors of icing, and trying new techniques for decorating. While we do love fish, and we do love chips, I think cookies win out every time and I'm glad the Improv Challenge gave me a chance to try out some fun new cookies! 

Sugar Cookies

3 c  all-purpose flour

2 tsp baking powder

1 c sugar

2 sticks butter

1 egg

1/2 tsp pure vanilla extract

1/2 tsp pure almond extract

½ tsp  salt

1 cup mini chocolate chips

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

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Peanut Butter Torte

In our house, anything chocolate/peanut butter is pretty much guaranteed to be a winner, and this torte is no exception. It is the perfect dessert for summer as it is entirely make-ahead, and provides cool, creamy ending to a deliciously smokey and spicy barbecue meal.  

The recipe comes from my well used copy of  "Baking: From My Home to Yours" by Dorie Greenspan. Since joining the Tuesdays with Dorie group, this book has become a family favorite. The book has everything from simple pound cakes to our favorite chocolate ice cream, and you can be sure that Dorie knows how to put together a chocolate peanut butter torte. While the recipe may look long and complicated, it's not difficult, and most definitely worth all the steps!

Peanut Butter Torte

Baking: From My Home to Yours by Dori Greenspan

1 1/4 cups chopped salted peanuts
2 teaspoons granulated sugar
1/2 teaspoon instant espresso powder
1/4 teaspoon ground cinnamon
pinch freshly grated nutmeg
1/3 cup mini chocolate chips
24 Oreo cookies, finely crushed
1/2 stick unsalted butter, melted
2 1/2 cups heavy cream
1 1/4 cups confectioner's sugar, sifted
12 ounces cream cheese, room temperature
1 1/2 cups peanut butter
1 teaspoon vanilla (My addition)
2 tablespoons milk (I used 4 tablespoons) 
4 ounces bitter sweet chocolate, finely chopped

Pre heat the oven to 350F. Butter a 9 inch spring-form pan and place it on a baking sheet lined with parchment.

Toss 1/2 cup of the chopped peanuts with the granulated sugar, espresso powder, cinnamon, nutmeg and chocolate chips in a small bowl. Set aside.

Put Oreo crumbs, melted butter and salt in another small bowl and stir with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides (about 2 inches up the side) of the springform pan. Freeze crust for 10 minutes. Bake crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of the confectioners sugar and whip until the cream holds medium firm peaks. Scrape the cream into a bowl and refrigerate until needed.

In the same mixer bowl, using the paddle attachment, beat cream cheese and remaining cup of confectioner's sugar on medium speed until cream cheese is satiny smooth. Beat in the peanut butter, 1/4 cup of the chopped peanuts, the milk and vanilla. Using a rubber spatula gently stir in about 1/4 of the whipped cream, just to lighten the mixture. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Pour into the cooled crust, smooth the top. Refrigerate for at least four hours or overnight. 

To finish: Put the chopped chocolate in a heatproof bowl and set the bowl over a sauce pan of simmering water just until the chocolate softens and starts to melt, about 3 minutes ( or zap in the microwave for 30 seconds). Remove the bowl from the sauce pan and set aside. Bring remaining 1/2 cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy. Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining 1/2 cup chopped peanuts over the top and chill to set the topping about 20 minutes. Remove the sides of the springform pan (you may need to use warm towels wrapped around the pan to help loosen it), refrigerate until ready to serve.
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Snickerdoodle Ice Cream

This month's Improv challenge ingredients were cinnamon and sugar. With such a classic combination there are always a ton of recipes that come to mind, but this month I wanted to try something new. Last year I was lucky enough to try the delicious ice cream at Bi-Rite Creamery in San Francisco, and when I got back home Mimi Jr. surprised me with a copy of their cookbook, Sweet Cream and Sugar Cones. Since his first flip through the book, their recipe for Snickerdoodle Ice Cream has been at the top of Mr. Mimi's request list, so I knew this was the time to try it.  I made a few changes to the recipe, seeping cinnamon sticks in the cream,adding a little gelatin to help keep it from turning to liquid too fast and replacing some of the sugar corn syrup to help keep it more scoopable.

All I can say is, I should have made this sooner. It was a thick, rich ice cream with the perfect amount of cinnamon- enough to know it was definitely cinnamon, but not so much that it was overwhelming. To up the snickerdoodle factor, I added some cinnamon chip snickerdoodles and topped the whole thing with a buttery cinnamon sauce. I have never thought of snickerdoodles as a personal favorite cookie, but this ice cream may have just changed my mind. I'll probably have to make it again, just to be sure.

 Snickerdoodle Ice Cream
adapted from Sweet Cream and Sugar Cones
 5 egg yolks
 1/4 cup plus 2 tablespoon sugar
 1 cinnamon stick
 1 cup milk
 2 cups heavy cream
 1 teaspoon gelatin
 1/2 teaspoon salt
 1 teaspoon vanilla
 1 teaspoon cinnamon
 2 tablespoons corn syrup
 cinnamon chip snickerdoodles* the amount you use is up to you

 In a small bowl soften gelatin in a tablespoon of water.
 In a medium sauce pan combine milk, cream and cinnamon stick bring to a simmer. Let cinnamon infuse for 30 minutes. Remove cinnamon stick and add corn syrup and 2 tablespoons sugar, bring to a simmer.
Add 1/4 cup hot milk mixture to softened gelatin, stir to dissolve gelatin. Add gelatin to the milk pan and stir to incorporate
 Whisk egg yolk and remaining 1/4 cup sugar in a bowl until thick and sugar has dissolved.  Temper the egg yolk by whisking in about 3/4 cup hot milk.. Add egg yolk mixture to the milk, stirring with a wooden spoon, you do not want to make this frothy by using a whisk. Cook over medium heat until mixture coats the back of a spoon, about 170 degrees f. Remove from heat and strain into a clean bowl, allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold, about 4 hours or overnight.
Churn in your ice cream maker according to manufacturer's directions.
Break snickerdoodles into bite size pieces.When ice cream has finished churning but is still soft, fold in (as much as you like) snickerdoodles pieces, then place in a freezer safe container, cover and freeze until firm.While ice cream is firming up, make the cinnamon syrup.
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Cinnamon Syrup

Ingredients

1/2 cup butter

1 cup sugar

1/2 cup buttermilk

1 tablespoon Light corn syrup (Karo)

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon cinnamon

pinch of salt

In a deep pot combine the butter, sugar, buttermilk, salt, cinnamon and corn syrup and bring to a boil. Boil for 2-3 minutes, stirring frequently. Add the baking soda and vanilla and stir until combined. *The baking soda will cause the mixture to foam to twice its volume, so be sure to use a big enough pot* The color of the syrup will turn to a golden brown. Remove from the heat and continue to stir until the syrup thickens. Let it cool and serve immediately, or store in the fridge in an air tight container. It will thicken as it cools, but you can warm it up in the microwave to thin it out.
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Foodie Friday

Goat Cheese Nasturtium Ice Cream

I can never resist adding a new cookbook to my collection and I was lucky enough to be offered a copy of Cooking with Flowers by Miche Bacher of Mali B Sweets in New York. We live on a 1/2 acre with lots of fruit trees and a big vegetable garden, as well as lot of herbs and flowers. I love being able to grow some of our favorite fruits and veggies, and I was excited to be able to get some more use out of my garden, this time by using flowers as a fun new ingredient in my kitchen. 

This book is full of both sweet and savory recipes, and beautifully photographed. The recipes use a wide variety of flower, from your typical rose, all the way to violets, sunflowers, tulips and hollyhocks. Using flowers as food is the epitome of seasonal eating, as I had to choose my recipe based on what was in bloom, and that happened to be nasturtiums.

Nasturtiums have a peppery taste and I have used them in salads, but nothing more. We wanted to try the flowers in a way that was completely new to us, so we made the Goat Cheese Nasturtiums Ice Cream and the Nasturtiums Thumbprint Cookies.

 Both recipes were straightforward and easy to make. The thumbprint cookies used a nasturtium jam, but I didn't have time to make my own so I embellished some red currant jelly with nasturtium petals and white pepper. It added just the right bit of sweetness to the buttery, peppery shortbread cookie.

The goat cheese ice cream was smooth and creamy, with the distinct tang of goat cheese, but was still sweet enough to be called ice cream. It had a very light and refreshing feel, making it the prefect dessert for the upcoming hot summer nights. I know we will continue to flip through this book, and try new recipes based on what is blooming in my garden, and maybe even plant some new varieties of flowers to use in the kitchen.

Goat Cheese Nasturtium Ice Cream
Cooking With Flowers- Miche Bacher

8 ounces soft goat cheese
1 1/2 cups milk
2/3 cup sugar, divided
6 egg yolks
Pinch of salt
1/3 cup nasturtium petals, finely chopped.

1. Crumble goat cheese in a heat proof bowl.

2. In a medium sauce pan over medium heat, warm the milk and half the sugar. Summer until sugar dissolves. Meanwhile, whisk the egg yolks with the remaining sugar and salt in a heat proof bowl. When the milk has absorbed the sugar but before it comes to a boil begin to temper your eggs by slowly pouring half the hot milk mixture over the yolk mixture, while whisking vigorously. Then slowly pour the egg- milk mixture back into saucepan, whisking vigorously. Heat the mixture until it coats the back of a spoon and the temperature reaches 160 F.

3. Slowly pour mixture over the goat cheese, whisking to fully dissolve and incorporate it. Fold in chopped flowers and chill mixture for at least 4  hours and up to overnight. (The flowers will release their essential oils when they absorb some of the residual heat from the cream.) Freeze in an ice cream maker according to manufacturer's instructions. Transfer the ice cream to a freezer safe container and let harden in freezer until firm. Let ice cream sit at room temperature for about 15 minutes before serving.

 

Link: Foodie Friday
G'Day Saturday
 

Angel Food Cake

Angel food cake has long been a birthday favorite of Mr. Mimi. Conveniently, his birthday is in the summer when we always have plenty of egg whites left from using just the yolks in our ice cream making. As much as we like spending time on involved recipes, you just can't beat the simplicity of this cake. A few pantry staple transform into a soft and delicate cake, with flavors of vanilla and almond. It is perfect with juicy berries, ice cream, or fresh whipped cream. Our friend Mrs. A makes this cake every year at her 4th of July party since she knows how much Mr. Mimi enjoys it, but she covers her cake with a very decadent boiled chocolate fudge frosting that we all love, almost more than the cake itself.

Although there are minimal ingredients and just a few steps, angel food cake can be difficult to get right. I have tasted my fair share of tough, dry, bland cakes, but this recipe is the only one I use and it has never let me down. It comes from my well used 1950's Betty Crocker Cookbook. The pages are yellowed and filled with hand written notes from when I was a child I learning to cook with this cookbook. My copy was passed on to me from my mother and I will pass it along to Mimi Jr. someday, and I know she will continue making our favorite angel food cake for years to come. 

Angel Food Cake
Betty Crocker 

1 cup cake flour
1 1/2 cups sifted powdered (confectioner's) sugar *sift before measuring*
1 1/2 cups egg whites about 12
1 1/2 tsp. cream of tarter
1/2 tsp salt
1 1/2 tsp. vanilla
1/2 tsp almond extract
3/4 cups granulated sugar

1. Pre heat oven to 375. Sift together the flour and powdered sugar, three times.
2. In a large bowl combine egg whites, cream of tarter, salt, vanilla and almond extract. Beat with an electric mixer using whisk attachment until foamy. Add granulated sugar one tablespoon at a time beating until meringue holds stiff peaks.
3. Sift the flour/sugar mixture over the meringue in 3 or 4 additions, gently folding it into the egg whites until flour just disappears before adding more flour.
4. Push the batter into an ungreased 10 inch tube pan. Gently cut the batter with a knife to release air pockets. Bake in a 375 degree oven for 30-35 minutes, until golden brown and cake tests done, (tooth pick inserted in cake comes out clean). Remove from oven. Invert cake in pan and cool. When completely cool remove from pan and dust with powdered sugar or frost as desired.
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Baileys Chocolate Chip Cheesecake

Food is a fun way to celebrate pretty much every holiday, from bountiful Thanksgiving feasts to smoky ribs and juicy burgers on the 4th of July, and St. Patrick's Day is no exception in our house. We have made the classic corned beef dinner, roasted salmon, colcannon, Guinness braised meats, and multiple loaves of Irish soda bread, all in the spirit of creating a fun St. Patty's Day meal. As we are not a family to leave out dessert, many years ago I tried this Bailey's Chocolate Chip Cheesecake to complete our holiday meal and it was an instant hit. It is smooth and creamy with nice chocolaty chunks and just a hint of coffee and Bailey's. It is the perfect way to finish your culinary salute to the Irish.

Baileys Chocolate Chip Cheesecake
Bon Appetit March 1989

Crust
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter

Filling
2 1/4 lbs cream cheese, at room temperature
1 2/3 cups sugar 
5 eggs 
1 cup Bailey's Irish Cream 
1 tablespoon vanilla 
1 cup semisweet chocolate chips

Coffee Cream
1 cup whipping cream
2 tablespoons suagr
1 teaspoon instant espresso powder

Crust: Preheat oven to 325 degrees F. Coat a 9 inch spring form pan with non stick spray. Combine crumbs and sugar in the pan, stir in the butter. Press mixture into bottom and 1 inch up sides of pan. Bake until lightly brown, about 7 minutes.

Filling: Using an electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Bailey's and vanilla.
Sprinkle half of the chocolate chips over crust. Spoon in filling and sprinkle remaining chocolate chips over top of the filling. Bake cake until puffed in center and golden brown, about 1 hour and 20 minutes. Cool cake completely.

Coffee Cream : Beat cream, sugar and coffee powder until peak form. Spread over cooled cake or dollop over individual slices. Garnish with chocolate curls.

To serve a group, I made mini cheese cakes using a 12-well tin with removable bottom pieces. I ran the tip of a knife around the top of the baked cakes and using the hole in the bottom of the pan pushed up on the bottom piece to remove the cake from the tin. I also used mini chocolate chips in the mini version. I baked the minis for about 20 minutes.
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