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Summer Mango Tart

Southern Banana Pudding Tart June 9

Filed under Recipes, Tarts, Crisps and Other Fruit Desserts by Nicole | 6 comments

to make: pies baked in tiny jars

Strawberry Lemonade Bars

Crust

1/4 cup sugar

1/2 cup butter, room temperature

1 1/2 cups all purpose flour

1/4 tsp salt

Filling

1 cup fresh lemon juice

2-3 tsp lemon zest

1/2 cup pureed strawberries (about 3/4 cup berries)

1 1/4 cups sugar

4 large eggs

1/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or use the Baker’s Edge pan, if you have one).

Begin by making the crust.

In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.

In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard - nothing to worry about).

Cool completely before slicing and use a damp knife to ensure clean slices.

Store bars in the refrigerator, especially on a hot day.

Makes 24 bars.

Ganache

This classic recipe is the base of dozens of desserts.  Chilled and rolled, it is the center of a truffle.  Poured hot over cakes, it is a shiny glaze.  Whipped stiff, it makes a pretty frosting.  Allowed to set naturally, it is the perfect filling.

INGREDIENTS

8 oz.(8 squares or 1 [1/2] cup chips) bittersweet chocolate

1 cup heavy cream

METHOD

1.  In a small saucepan over high heat, bring cream to a boil.  Place chocolate in a medium sized bowl.  At the boil, pour cream over chocolate, let stand 3-5 minutes, then whisk until smooth.

VARIATIONS

Glaze: Use immediately

Room Temperature: Let stand at room temperature over night (at least 6 hours) until set.  Ganache should be spreadable, but not at all runny.

Whipped:  Let glaze cool to room temperature, then whip just until soft peaks form.  Be careful not to over whip.

Milk Chocolate:  Use milk chocolate, and adjust recipe to 16oz. milk chocolate and 1 cup heavy cream.

White Chocolate:  Use White Chocolate, and adjust recipe to 1[1/2]lb. (24oz.) white chocolate and 1 cup heavy cream.

Foolproof Lemon Tart December 19

Filed under Recipes, Tarts by Nicole | 6 comments

S'mores Cupcakes

S’mores Cupcakes

Posted by chockylit in Uncategorized (Sunday April 22, 2007 at 8:18 pm)

margarita cookies

Mojito Fruit Salad May 22

Filed under Recipes, Breakfasts, Crisps and Other Fruit Desserts, Fruits and Veggies by Nicole | 1 comment

1-2-3-4 Cheesecake

It just wouldn’t be right to celebrate National S’mores Day without making a couple of s’mores - or at least using the concept of the s’more as a jumping off point for something equally delicious. This bar cookie is a variation on the classic s’more.

Died and Went to Heaven Chocolate Cake

1 3/4 cups all purpose flour

2 cups white sugar

3/4 cup unsweetened Dutch-process cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 1/4 cups buttermilk

2 large eggs, lightly beaten

1/4 cup vegetable oil

1 tsp. pure vanilla extract

1 cup hot strong black coffee

Preheat oven to 350F.

Whisk together buttermilk, oil, eggs and vanilla. Let the buttermilk mixture come to room temperature. Sift all dry ingredients together in a very large bowl.

Whisk buttermilk mixture into dry ingredients. When combined, carefully whisk in hot coffee.

Pour into greased pans, either 2 9″ round cake pans or 1 11×13 pan.

Bake until tester comes out clean, 45-55 minutes depending on the pan (the less batter, the more cooking time).

Note: Do not be fooled by the relative thinness of the batter; it really puffs up as it bakes! Do NOT fill any pans more then 2/3 of the way full!