Strawberry Nutella Coconut Milkshake

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Buon Ferragosto!

Also known as the day where everything is closed and I feel slightly trapped. Hmmm the gelato place is closed so I’ll just run to the store and pick up some…oh wait, all the grocery stores are closed. Ok, well maybe I’ll go browse some shops, oh wait, all closed. I’ll go walk around in the center for a bit…nope, hardly any buses running today to get to the center. Even if I could find a bus, all the places I could buy a ticket are closed. Ok, so I’ll walk to the gym to work out and enjoy some air conditioning. Ah, closed. So, I hunker down and eat whatever food is in the house, try to stay cool. Actually we’ve come to a bit of a cool spell, today only has a high of 90°F. I’ll take it!

I actually planned ahead this year and went grocery shopping last night. I got fruit and veggies for lunch and dinner today, but why didn’t I get better snackies? But then I remembered that I have a good stash of gelato in the freezer, and made me think of this delectable milkshake I made a few weeks ago.

So with all this time on my hands, I shall be milkshaking and sharing this milkshake with you! What’s so great about this milkshake?

It’s a Strawberry Nutella Coconut Milkshake. That’s such a long name, and kinda going against my own rule of not listing every ingredient in the title, but otherwise I didn’t quite know how to get the dream across, ya know?

How about this: Strawnutelloco Milkshake. Stranucoco Milkshake. Conuterry. Strawconutella. Regardless, this milkshake tastes like a chocolate covered strawberry rolled in coconut with a hint of hazelnut.

I have a confession to make. I originally made this milkshake to try and hide this not-awesome gelato I bought. There was a sale on a brand I had never tried before at the grocery store, and they had coconut and I love coconut but it just did not end well. Icy and so much coconut it was chewy. I didn’t want to waste it, but I also didn’t necessarily want to force myself to eat gelato?

Enter the milkshake idea. I had strawberries, Nutella, and milk, and this beautiful combo was born. The copious amounts of coconut from the gelato still rendered my milkshake a bit chewy, but if you have a GOOD brand of coconut ice cream, or even vanilla ice cream with a bit of flaked coconut and maybe a drop of coconut extract or two thrown in, you’ve got yourself the perfect summer day’s treat.

So thank you, gelato brand that shall remain unnamed, for the not delicious gelato that prompted me to create a delicious milkshake.


Strawberry Nutella Coconut Milkshake

Serves 2

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Ingredients:

  • 2 cups coconut ice cream, slightly softened

  • 1/2 cup milk, any variety

  • 1/2 cup hulled strawberries, fresh or frozen

  • 2 heaping Tbsp Nutella

  • Dash of vanilla extract, optional

  • Whipped cream, optional

Directions:

  1. Add all ingredients except whipped cream to a blender and blend until smooth. Check consistency and add more milk if desired.

  2. Spoon into 2 glasses and top with whipped cream. Serve immediately.


Jenny’s Notes:

  • Don’t have coconut ice cream but still want that coconut taste? Substitute chocolate or vanilla ice cream and add a bit of flaked coconut and a drop or two of coconut extract.

  • For creamier shakes, use whole milk.

  • For thinner shakes you can sip, add more milk. For thicker, spoonable shakes, add less milk. Some blenders don’t blend thicker shakes well, so if yours is having problems, either wait a minute or two for the ice cream to soften a bit more before continuing to blend, or add a touch more milk.

  • To make fresh whipped cream, whip about 1/4 cup / 60g heavy whipping cream with 1 Tbsp / 14g sugar in the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer. This makes about 1/2 cup fresh whipped cream. Store in fridge, best if used within a few days.

milkshake, milk, strawberry, Nutella, coconut, ice cream, vanilla, fresh whipped cream, dessert, summer
Dessert, Beverage
American
Yield: 2 Servings
Author:

Strawberry Nutella Coconut Milkshake

Thick and creamy milkshake with coconut ice cream, Nutella, strawberries and whipped cream on top.
prep time: 5 Mcook time: total time: 5 M

ingredients:

  • 2 cups coconut ice cream, slightly softened
  • 1/2 cup milk, any variety
  • 1/2 cup hulled strawberries, fresh or frozen
  • 2 heaping Tbsp Nutella
  • Dash of vanilla extract, optional
  • Whipped cream, optional

instructions:

How to cook Strawberry Nutella Coconut Milkshake

  1. Add all ingredients except whipped cream to a blender and blend until smooth. Check consistency and add more milk if desired.
  2. Spoon into 2 glasses and top with whipped cream. Serve immediately.

NOTES:

Don’t have coconut ice cream but still want that coconut taste? Substitute chocolate or vanilla ice cream and add a bit of flaked coconut and a drop or two of coconut extract. For creamier shakes, use whole milk. For thinner shakes you can sip, add more milk. For thicker, spoonable shakes, add less milk. Some blenders don’t blend thicker shakes well, so if yours is having problems, either wait a minute or two for the ice cream to soften a bit more before continuing to blend, or add a touch more milk. To make fresh whipped cream, whip about 1/4 cup / 60g heavy whipping cream with 1 Tbsp / 14g sugar in the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer. This makes about 1/2 cup fresh whipped cream. Store in fridge, best if used within a few days.

Calories

440.85

Fat (grams)

23.21

Sat. Fat (grams)

19.31

Carbs (grams)

54.51

Fiber (grams)

3.87

Net carbs

50.64

Sugar (grams)

40.58

Protein (grams)

6.95

Sodium (milligrams)

49.23

Cholesterol (grams)

9.42
Nutritional information is approximate and based on 2 servings and includes whipped cream.
Created using The Recipes Generator
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Mocha Punch

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On entering any coffee shop in America, you’ll easily find mocha on the menu. I usually think of black coffee and cappuccino as being among the most commonly ordered, vanilla latte and mocha closely following. Because after enjoying coffee in its purer forms it is logical to then pair it with two of the greatest flavors: vanilla and chocolate. No? But I’m not a barista, so if you are, you tell me. :)

This is not the case in Italy. Italy may be the birthplace of coffee as we know it today, but that doesn’t mean that they own ALL the copyrights to the best coffee drinks. Cappuccino, espresso, macchiato….but Vanilla Latte and Mocha are not on the menu here, unless you go to one of the few “American” coffee shops, such as Arnold. First of all, if you order a latte you will get….milk. And if you order a mocha you will get…a withering stare. Not the end of the world, especially with all of the other types of coffee you can order, but sometimes I just want a mocha, ya know? I usually order my cappuccino with cocoa powder on top, but that’s not quite the same.

What’s a person to do when they don’t have mocha readily available to them? Make it at home, of course! It’s so easy, and can be even easier in a pinch, see my notes below!

But doesn’t the title say punch, you ask? Yes, yes it does. The recipe that follows can be drunk as a classic mocha, hot or iced, by simply not adding the ice cream. Or, as per the recipe, pour the whole thing in a punch bowl, add scoops of ice cream, and voila! Mocha punch fit for any party.

Recipe adapted from a friend’s mama. :)


Mocha Punch

Serves about 20

Ingredients:

  • 3 quarts / 3 L freshly brewed strong coffee

  • 1 1/2 cups / 300g sugar

  • 2 quarts / 2 L milk

  • 3/4 cup / 240g chocolate syrup, try this homemade recipe!

  • 3 tsp vanilla extract

  • 1/2 gallon (8 cups) / 1 kg vanilla ice cream

Directions:

  1. Pour brewed coffee into a large pot, bowl, or other large container. Stir sugar into hot coffee until dissolved. Cool in fridge.

  2. Remove coffee from fridge and add milk, chocolate syrup, and vanilla and stir until well combined.

  3. Chill until cold or overnight.

  4. Just before serving, pour into serving container, mix briefly, and scoop ice cream into the punch, allowing the ice cream to melt for a few minutes before serving. (Skip this step if not serving as a punch.)

  5. Store in fridge.

Jenny’s Notes:

  • For an everyday mocha I reduce the sugar and milk, sometimes by up to half, as I usually drink my coffee black, and it makes it less indulgent.

  • You can substitute store-bought chocolate syrup for the homemade and use instant coffee instead of brewing, if you wish! I think the flavor will always be superior when you make things from scratch, or in this instance, use good and fresh coffee instead of instant!

  • If you choose to make the homemade chocolate syrup recipe, make a half recipe for exactly the quantity needed for this Mocha Punch. Or make a full recipe and enjoy the extra!

  • Of course, you don’t have to use vanilla ice cream, you could use chocolate or moose tracks or heck, coffee ice cream! Whatever you like.

  • When serving, you can choose to pour the whole recipe’s worth of punch into a punch bowl with ice cream, or, for smaller or longer parties, start with just a portion of the punch and ice cream, keeping the remainder in the fridge and freezer, respectively, so by the end the punch isn’t warm and the ice cream long melted.

  • This punch is easily stored in pitchers or empty milk jugs!

American
Yield: 20
Author:

Mocha Punch

Sweet and creamy coffee meets chocolate in this adaptable mocha. Add ice cream for a delectable party punch or drink hot or cold for an anytime mocha!
prep time: 25 Mcook time: total time: 25 M

ingredients:

  • 3 quarts / 3 L freshly brewed strong coffee
  • 1 1/2 cups / 300g sugar
  • 2 quarts / 2 L milk
  • 3/4 cup / 240g chocolate syrup, try this homemade recipe!
  • 3 tsp vanilla extract
  • 1/2 gallon (8 cups) / 1 kg vanilla ice cream

instructions:

How to cook Mocha Punch

  1. Pour brewed coffee into a large pot, bowl, or other large container. Stir sugar into hot coffee until dissolved. Cool in fridge.
  2. Remove coffee from fridge and add milk, chocolate syrup, and vanilla and stir until well combined.
  3. Chill until cold or overnight.
  4. Just before serving, pour into serving container, mix briefly, and scoop ice cream into the punch, allowing the ice cream to melt for a few minutes before serving. (Skip this step if not serving as a punch.)
  5. Store in fridge.

NOTES:

For an everyday mocha I reduce the sugar and milk, sometimes by up to half, as I usually drink my coffee black, and it makes it less indulgent. You can substitute store-bought chocolate syrup for the homemade and use instant coffee instead of brewing, if you wish! I think the flavor will always be superior when you make things from scratch, or in this instance, use good and fresh coffee instead of instant! If you choose to make the homemade chocolate syrup recipe, make a half recipe for exactly the quantity needed for this Mocha Punch. Or make a full recipe and enjoy the extra! Of course, you don’t have to use vanilla ice cream, you could use chocolate or moose tracks or heck, coffee ice cream! Whatever you like. When serving, you can choose to pour the whole recipe’s worth of punch into a punch bowl with ice cream, or, for smaller or longer parties, start with just a portion of the punch and ice cream, keeping the remainder in the fridge and freezer, respectively, so by the end the punch isn’t warm and the ice cream long melted. This punch is easily stored in pitchers or empty milk jugs!

Calories

202.41

Fat (grams)

4.98

Sat. Fat (grams)

3.02

Carbs (grams)

33.94

Fiber (grams)

0.49

Net carbs

33.45

Sugar (grams)

26.31

Protein (grams)

5.27

Sodium (milligrams)

91.66

Cholesterol (grams)

19.30
Nutritional information is approximate. Calculated including vanilla ice cream
Created using The Recipes Generator
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Chocolate Sauce

Photo Public Domain  https://creativecommons.org/licenses/by-sa/3.0/at/deed.en   Permission: Sammlung J.P. Adlbrecht

Photo Public Domain https://creativecommons.org/licenses/by-sa/3.0/at/deed.en Permission: Sammlung J.P. Adlbrecht

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Classic. Quintessential. Chocolatey. Good on everything, from your morning pancakes and coffee to ice cream and that cake you just made. Or ya know, by the spoonful. Just a spoonful of…I’ll let you sing the rest yourself. ;)

What is it? Chocolate Sauce! I’m sorry, come again? Chocolate Sauce!!!! I didn’t hear you!! CHOCOLATE SAUCE!!!!!!!! That’s right. Or chocolate syrup, as you prefer. No more Hershey’s in a bottle, or going without if you live outside the USofA. It’s so easy you’ll wonder why you never made it before. No high fructose corn syrup involved!

Recipe from my Mama


Chocolate Sauce

Makes about 1 1/2 cups

Ingredients:

  • 3/4 cup / 150g sugar

  • 1/3 cup / 33g unsweetened cocoa powder

  • 1 Tbsp / 7.5g cornstarch

  • 1/2 cup / 118g water

  • 1 tsp vanilla

Directions:

  1. Combine sugar, cocoa, and cornstarch in a small saucepan.

  2. Add water and whisk until there are no lumps.

  3. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low and boil for 5 minutes, continuing to stir.

  4. Remove from heat and add vanilla.

Jenny’s Notes:

  • The better quality your cocoa powder the better your sauce will taste!

  • Keeps well in the fridge.

American
Yield: 12
Author:

Chocolate Sauce

A basic chocolate sauce for drizzling, mixing, and all your dessert needs.
prep time: 20 Mcook time: total time: 20 M

ingredients:

  • 3/4 cup / 150g sugar
  • 1/3 cup / 33g unsweetened cocoa powder
  • 1 Tbsp / 7.5g cornstarch
  • 1/2 cup / 118g water
  • 1 tsp vanilla

instructions:

How to cook Chocolate Sauce

  1. Combine sugar, cocoa, and cornstarch in a small saucepan.
  2. Add water and whisk until there are no lumps.
  3. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low and boil for 5 minutes, continuing to stir.
  4. Remove from heat and add vanilla.

NOTES:

The better quality your cocoa powder the better your sauce will taste! Keeps well in the fridge.

Calories

63.04

Fat (grams)

0.27

Sat. Fat (grams)

0.00

Carbs (grams)

14.76

Fiber (grams)

0.56

Net carbs

14.21

Sugar (grams)

12.52

Protein (grams)

0.55

Sodium (milligrams)

0.61

Cholesterol (grams)

0.00
Nutritional information is approximate.
Created using The Recipes Generator


The Fluffiest Key Lime Pie with a Gingersnap Crust

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Fluffy? Isn’t key lime pie supposed to be creamy, custardy, silken? Yes! And this recipe is all of those things but with a special touch of fluffiness, thanks to our friends the egg whites. Whipped egg whites. It’s magical. And with Easter just around the corner, this is the perfect dessert to celebrate with! I even gave you two weeks time to plan ahead, aren't I nice?

I don’t know why I always want to make citrus desserts for Easter, maybe because it’s always in the spring. And in the spring everything is coming alive, the rebirth of nature, and calls for bright, happy citrus flavors. You can’t call citrus sad. And what is Easter but the celebration of the resurrection of Jesus, giving those who believe on Him new life? The celebration of rebirth. It all fits. Not to mention if you observe Lent, getting to eat what you gave up for 6 weeks is lovely.

And whether you have a big Easter meal planned or not, you’re going to want to make this pie. And if you’ve never made key lime pie before? This is not a bad place to start. Just be warned that other key lime pies after this one might be…tame.

Recipe adapted from the Williams-Sonoma cookbook Savoring America


The Fluffiest Key Lime Pie with a Gingersnap Crust

Serves 8-12

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Ingredients:

For the Gingersnap Crust

  • 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)

  • 1/2 cup / 60g chopped pecans

  • 1 Tbsp / 15g chopped crystallized ginger

  • 1/8 tsp ground cinnamon

  • 1/4 cup / 57g butter, melted and cooled

For the Filling

  • 4 eggs, separated

  • 1/4 cup / 30g cornstarch

  • 1/2 cup / 100g sugar

  • 1 14oz can / 440g sweetened condensed milk, make it homemade here

  • 1/2 cup / 118g key lime juice

  • 2 Tbsp / 12g freshly grated key lime zest

  • 1/2 tsp cream of tartar

  • 1 tsp vanilla extract

For the Topping and Garnish

  • 1 cup / 237g heavy whipping cream

  • 1/3 cup / 42g confectioner’s sugar

  • 1/8 tsp almond extract

  • thin key lime slices or lime zest, optional

Directions:

Oven 350F / 177C. Lightly greased 9in / 23cm pie dish.

Make the Gingersnap Crust

  1. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.

  2. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.

  2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.

  3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.

  4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.

  5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

  1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.

  2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Jenny’s Notes:

  • The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things!

  • Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice.

  • If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest.

  • No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

American
Yield: 8-12 servings
Author:

The Fluffiest Key Lime Pie with a Gingersnap Crust

Classic key lime pie with a twist. Tart filling made extra light and fluffy by whipping the egg whites, a spicy gingersnap crust, and fresh whipped cream.
prep time: 50 Mcook time: 30 Mtotal time: 80 M

ingredients:

For the Gingersnap Crust
  • 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)
  • 1/2 cup / 60g chopped pecans
  • 1 Tbsp / 15g chopped crystallized ginger
  • 1/8 tsp ground cinnamon
  • 1/4 cup / 57g butter, melted and cooled
For the Filling
  • 4 eggs, separated
  • 1/4 cup / 30g cornstarch
  • 1/2 cup / 100g sugar
  • 1 14oz can / 440g sweetened condensed milk, make it homemade here
  • 1/2 cup / 118g key lime juice
  • 2 Tbsp / 12g freshly grated key lime zest
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
For the Topping and Garnish
  • 1 cup / 237g heavy whipping cream
  • 1/3 cup / 42g confectioner’s sugar
  • 1/8 tsp almond extract
  • thin key lime slices or lime zest, optional

instructions:

How to cook The Fluffiest Key Lime Pie with a Gingersnap Crust

Make the Gingersnap Crust
  1. Oven 350F / 177C. Lightly greased 9in / 23cm pie dish.
  2. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.
  3. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.
Make the Filling
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.
  2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.
  3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.
  4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.
  5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.
Make the Topping
  1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.
  2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

NOTES:

The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things! Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice. If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest. No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Calories

590.80

Fat (grams)

29.69

Sat. Fat (grams)

14.77

Carbs (grams)

76.33

Fiber (grams)

1.88

Net carbs

74.45

Sugar (grams)

55.81

Protein (grams)

8.28

Sodium (milligrams)

256.68

Cholesterol (grams)

90.75
Nutritional information is approximate. Based on 8 servings.
Created using The Recipes Generator
2018-12-20 14.14.52-2.jpg



Ganache Coconut Cream Pie Bars

Not mashed potatoes...:)

Not mashed potatoes...:)

Oh my gosh! Ganache. Yes, coconut cream pie is delicious.  So are Almond Joys and Mounds.  So why not put them together, add a shortbread crust, put them in the slightly less formidable to cut bar form instead of pie, and voila: Ganache Coconut Cream Pie Bars. 

These bars are slightly involved, but the end product is very worthwhile.  Not to mention, you can make an 8x8 pan worth of bars, or 9x13!  I almost always go the 9x13 route.  This has become a favorite for Christmas, my mom's birthday, and just about any occasion that a little creamy coconut and chocolate is welcome.  As what seems to be turning into a trend, I failed to get any kind of decent photo of the inside, so for now, (or maybe forever...once these are cut into you'll understand why photos never get taken) please enjoy the photos of the whipped cream and toasted coconut topping.  If you'd like an idea of what bliss you're getting in to, take a peak over at Willow Bird Baking, from whom I adapted the recipe, and see her beautiful photos! 


Ganache Coconut Cream Pie Bars

Makes about 20 servings

Ingredients:

For the Shortbread Crust

  • 1 cup (2 sticks) / 226g cold butter

  • 2 cups / 240g all-purpose flour

  • 1/2 cup / 100g sugar

For the Ganache

  • 1/4 cup + 2 Tbsp / 87g heavy whipping cream

  • 6 oz (1 cup) / 175g bittersweet or semisweet chocolate, chopped, or chips

For the Coconut Cream Filling

  • 6 cups / 1,422g unsweetened coconut milk or milk of choice

  • 4 eggs

  • 1 1/2 cups / 300g sugar

  • 2/3 cup / 73g cornstarch

  • 1/2 tsp / 2.5g salt

  • 1 1/2 cups / 150g flaked unsweetened coconut

  • 1/2 tsp / 2.5g coconut extract

  • 1/2 tsp / 2.5g vanilla extract

For the Whipped Cream Topping

  • 2 cups / 464g heavy whipping cream

  • 1/2 cup / 100g sugar

  • 1 tsp / 5g vanilla extract

  • 1/2 cup / 50g flaked unsweetened coconut, toasted (see below)

Directions:

Oven 350°F / 177°C.  Ungreased 9x13in / 23x33cm baking dish.

Make the Shortbread Crust

  1. Cut the butter into flour and sugar using a fork, pastry cutter, or in a food processor.  Once the mixture resembles coarse sand and the butter chunks are no larger than small peas, press mixture evenly into bottom prepared pan. 

  2. Bake for 18-22 minutes until lightly golden-brown.  Set aside to cool.  Leave oven on for toasting the coconut.

Make the Ganache

  1. While the crust is baking, prepare the ganache.  Place the chocolate in a medium bowl and the cream in a small saucepan.  Over medium-low heat, bring the cream to a simmer.  You can also use the microwave, 30 seconds-1 minute or until cream is just simmering, but not boiling.  

  2. Pour the cream over the chocolate and let sit for 1-2 minutes to melt the chocolate.  Whisk until completely smooth.  

  3. Once the crust is finished and partly cooled, pour ganache evenly over crust.  Place in fridge to set.   

Toast the Coconut

Place the 1/2 cup coconut for the topping in a shallow baking dish.  Place in oven and stir every 1-2 minutes, making sure it doesn't over-brown, for a total of 5-10 minutes.  Remove and let cool.

Make the Coconut Cream Filling

2017-12-23 15.25.34.jpg
  1. Combine milk, eggs, sugar, cornstarch, and salt in a large saucepan. 

  2. Place over medium heat, whisking constantly, until mixture begins to thicken and comes to a boil.  This can take anywhere from 15-35 minutes, depending on your stove.

  3. Once thickened, remove from heat and stir in coconut and vanilla extracts.  

  4. Remove crust from fridge and pour filling over crust.  Place back in fridge to set, 2-4 hours.  

Make the Whipped Cream Topping

  1. Whip the cream and sugar in the bowl of a stand mixer or with a handheld mixer until stiff peaks form.

  2. Spoon over chilled bars, or pipe.  Finish with toasted coconut.  Store in fridge.  

Jenny's Notes:

  • Because the ganache in this recipe is not decorative, you can easily substitute coconut milk or another kind for the heavy whipping cream. I prefer using coconut milk, reducing the amount of fat/calories. Save those for when you need the high-shine perfect ganache!

  • If you only have sweetened coconut milk or sweetened flaked coconut on hand, go ahead and use those. Simply reduce the sugar by about 1/4-1/2 cup / 50-100g in the filling, if you wish. I prefer to have unsweetened coconut on hand so I can control how much sugar I'm adding to breakfasts, desserts, etc., plus I like the smaller size of flaked and grated coconut vs. shredded.

  • For toasting coconut, and every use really, I highly recommend Le Creuset pans. My toasted coconut used to always come out in various shades, but since using Le Creuset it always turns out a beautiful even, golden-brown. They conduct heat evenly and beautifully.

  • If a 9x13 pan of cream coconut heaven seems daunting to you, it's super easy to halve this recipe for a 8x8 or 9x9in pan!

  • These bars should ideally be eaten within 3-4 days. Otherwise the whipped cream starts to separate and the crust gets soggy.

American
Yield: 20
Author:

Ganache Coconut Cream Pie Bars

Shortbread crust, a thin layer of ganache, classic coconut cream pie filling, all topped with fresh whipped cream and toasted coconut.
prep time: 1 H & 45 Mcook time: 32 Mtotal time: 1 H & 77 M

ingredients:

For the Shortbread Crust
  • 1 cup (2 sticks) / 226g cold butter
  • 2 cups / 240g all-purpose flour
  • 1/2 cup / 100g sugar
For the Ganache
  • 1/4 cup + 2 Tbsp / 87g heavy whipping cream
  • 6 oz (1 cup) / 175g bittersweet or semisweet chocolate, chopped, or chips
For the Coconut Cream Filling
  • 6 cups / 1,422g unsweetened coconut milk or milk of choice
  • 4 eggs
  • 1 1/2 cups / 300g sugar
  • 2/3 cup / 73g cornstarch
  • 1/2 tsp / 2.5g salt
  • 1 1/2 cups / 150g flaked unsweetened coconut
  • 1/2 tsp / 2.5g coconut extract
  • 1/2 tsp / 2.5g vanilla extract
For the Whipped Cream Topping
  • 2 cups / 464g heavy whipping cream
  • 1/2 cup / 100g sugar
  • 1 tsp / 5g vanilla extract
  • 1/2 cup / 50g flaked unsweetened coconut, toasted (see below)

instructions:

How to cook Ganache Coconut Cream Pie Bars

Make the Shortbread Crust
  1. Oven 350°F / 177°C. Ungreased 9x13in / 23x33cm baking dish.
  2. Cut the butter into flour and sugar using a fork, pastry cutter, or in a food processor. Once the mixture resembles coarse sand and the butter chunks are no larger than small peas, press mixture evenly into bottom prepared pan.
  3. Bake for 18-22 minutes until lightly golden-brown. Set aside to cool. Leave oven on for toasting the coconut.
Make the Ganache
  1. While the crust is baking, prepare the ganache. Place the chocolate in a medium bowl and the cream in a small saucepan. Over medium-low heat, bring the cream to a simmer. You can also use the microwave, 30 seconds-1 minute or until cream is just simmering, but not boiling.
  2. Pour the cream over the chocolate and let sit for 1-2 minutes to melt the chocolate. Whisk until completely smooth.
  3. Once the crust is finished and partly cooled, pour ganache evenly over crust. Place in fridge to set.
Toast the Coconut
  1. Place the 1/2 cup coconut for the topping in a shallow baking dish. Place in oven and stir every 1-2 minutes, making sure it doesn't over-brown, for a total of 5-10 minutes. Remove and let cool.
Make the Coconut Cream Filling
  1. Combine milk, eggs, sugar, cornstarch, and salt in a large saucepan.
  2. Place over medium heat, whisking constantly, until mixture begins to thicken and comes to a boil. This can take anywhere from 15-35 minutes, depending on your stove.
  3. Once thickened, remove from heat and stir in coconut and vanilla extracts.
  4. Remove crust from fridge and pour filling over crust. Place back in fridge to set, 2-4 hours.
Make the Whipped Cream Topping
  1. Whip the cream and sugar in the bowl of a stand mixer or with a handheld mixer until stiff peaks form.
  2. Spoon over chilled bars, or pipe. Finish with toasted coconut. Store in fridge.

NOTES:

Because the ganache in this recipe is not decorative, you can easily substitute coconut milk or another kind for the heavy whipping cream. I prefer using coconut milk, reducing the amount of fat/calories. Save those for when you need the high-shine perfect ganache! If you only have sweetened coconut milk or sweetened flaked coconut on hand, go ahead and use those. Simply reduce the sugar by about 1/4-1/2 cup / 50-100g in the filling, if you wish. I prefer to have unsweetened coconut on hand so I can control how much sugar I'm adding to breakfasts, desserts, etc., plus I like the smaller size of flaked and grated coconut vs. shredded. For toasting coconut, and every use really, I highly recommend Le Creuset pans. My toasted coconut used to always come out in various shades, but since using Le Creuset it always turns out a beautiful even, golden-brown. They conduct heat evenly and beautifully. If a 9x13 pan of cream coconut heaven seems daunting to you, it's super easy to halve this recipe for an 8x8 or 9x9in pan! These bars should ideally be eaten within 3-4 days. Otherwise the whipped cream starts to separate and the crust gets soggy.

Calories

446.04

Fat (grams)

30.59

Sat. Fat (grams)

21.07

Carbs (grams)

41.54

Fiber (grams)

2.52

Net carbs

39.02

Sugar (grams)

26.41

Protein (grams)

4.58

Sodium (milligrams)

152.00

Cholesterol (grams)

92.63
Nutritional information is approximate. Based on 20 servings.
Created using The Recipes Generator
2017-12-23 15.25.10.jpg

Pistachio Cake with Honey Vanilla Buttercream

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Pistachios remind me of Christmas.  In fact, just this morning I had my first pang of "I miss Christmas," which usually hits me around July.  My family rarely eats/buys/uses pistachios, but we always have bowls of them out for Christmas.  It's tradition.  Beyond that, I never thought too much of cooking or baking with them because they were only ever around when we were already over inundated with food.  And yes, they are expensive and you may have to shell them.  

Then I went to Europe where pistachio gelato is the best flavor and the line up of pastries always includes pistachio right next to the chocolate and vanilla.  Pistachio was this flavor, this nut, that I had not tapped into.  And I've only just started.  Oh the thrills!  This cake was a light bulb of "What have I been missing out on!?" My poor family and friends, all these years and I didn't make this for them.  How selfish of me.  Selfish no more, here is the recipe so you can revel in the glory with me!

This cake is fluffy, light, with a wonderful, nutty pistachio flavor that is not overbearing. It has a slight elegance to it, something about being more than 2 layers and the white frosting.

The cake ingredients are fairly standard aside from the pistachios. If you have pistachio flour ready-made available to you, you can save yourself step. Maybe try Amazon, you can find anything online these days! If not, pistachios should be readily available, and you can make pistachio flour yourself by grinding them for a few seconds in a food processor. I don’t have a food processor in Italy, so I get by with an electric coffee grinder which works great!

The frosting is a light and creamy, not-too-sweet cooked frosting. Ever since the first time I’ve made a cooked frosting, the raves come pouring in about how it’s the best frosting they’ve ever eaten. Between cooked frostings and Italian meringue buttercream, I’ve rarely looked back at the traditional American buttercream that is mostly sugar. It has its place, but it seems the general consensus between anyone who has tried some of my cakes and cupcakes that a not-too-sweet frosting is GREATLY appreciated. Give the cooked frosting below a try and see if you don’t fall in love with it!

Recipe adapted from Joanne eats well with others


Pistachio Cake with Honey Vanilla Buttercream

Makes 1 3 layer 6-inch round cake. Serves about 8

Ingredients:

For the Pistachio Cake

  • 1/2 cup / 125g shelled pistachios

  • 1 1/4 cups / 164g cake flour

  • scant 1/2 cup / 47g all-purpose flour

  • 1 1/2 tsp / 7g baking powder

  • 1/2 tsp / 2.5g baking soda

  • 1/2 tsp / 2.5g salt

  • scant 1/2 cup / 100g oil

  • 3/4 cup / 150g sugar

  • 1 1/2 tsp / 7g vanilla extract

  • 1 egg

  • 3/4 cup / 178g ice water

  • 1 egg white

  • 1/4 tsp cream of tartar

For the Honey Vanilla Buttercream

  • 3/4 cup / 150g sugar

  • 3 Tbsp / 20g all-purpose flour

  • 3/4 cup / 178g milk

  • 3 Tbsp / 44g heavy whipping cream

  • 3/4 cup / 170g butter, cubed

  • 1 tsp / 5g vanilla extract

  • 2 Tbsp / 42g honey

Directions:

Oven 350°F / 177°C.  Grease and line the bottoms of 3 6-inch cake rounds with parchment paper.

Make the Pistachio Cake

  1. Place the pistachios in a food processor and pulse until coarsely chopped.  Set aside 2 tablespoons.  Continue to pulse remaining pistachios until finely ground, like flour in texture.  

  2. In a medium bowl, whisk together pistachio flour, cake flour, all-purpose flour, baking powder, baking soda, and salt.  

  3. In a normal bowl or bowl of a stand mixer, beat together oil, sugar, and vanilla.  Add egg and beat until just combined.  

  4. With the mixer on low, add the pistachio flour mixture to the batter in three additions, alternating with the ice water, beginning and ending with pistachio flour mixture.  After each addition mix until just combined.  

  5. In another medium bowl, beat the egg white with cream of tartar until soft peaks form, about 3-4 minutes.  Gently fold the egg white into the cake batter, starting with just a spoonful to lighten the batter, then continue on with the rest.  

  6. Pour batter into prepared cake pans and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.  Allow cakes to cool in pans for 10 minutes, then flip onto a wire rack to cool completely while you make the buttercream.  Remove parchment paper from bottoms.  

Make the Honey Vanilla Buttercream

  1. In a medium saucepan, whisk together sugar and flour.  Add milk and cream and place over medium heat, stirring frequently, until mixture boils and thickens, about 5-10 minutes.  

  2. Once thickened, pour mixture into a bowl of a stand mixer.  Beat on high until cool, 8-10 minutes.  Reduce speed to medium low and add butter, piece by piece, until fully incorporated.  Increase speed and beat a few minutes, until light and fluffy.  Beat in vanilla and honey.  

Assembly

Use a serrated knife to level off the top of the cakes.  Cut off just as much as necessary to make the top of the cake level and flat.  If you prefer domed cakes, leave one layer uncut for the top. Place one leveled layer on desired serving plate, cut side down.  Generously spread frosting over top and place second layer on top, again cut side down.  Top with more frosting.  Finish with top layer, domed side up if desired.  Frost the whole cake.  Top with remaining 2 tablespoons chopped pistachios.   

Jenny's Notes:

  • For an 8 - 9in / 20-23cm 3 layer cake, double this recipe.  

  • If your buttercream seems too thin or soupy after you've added the butter, stick it in the fridge for a few minutes, then rewhip.  Most likely it has not cooled down enough to stabilize.  

cake,layer cake,pistachio flour,pistachio,roux,cooked frosting,buttercream,honey vanilla
American
Yield: 8 servings
Author:

Pistachio Cake with Honey Vanilla Buttercream

3 layer moist pistachio cake with a light and fluffy cooked honey vanilla buttercream frosting.
prep time: 1 H & 25 Mcook time: 30 Mtotal time: 1 H & 55 M

ingredients:

For the Pistachio Cake
  • 1/2 cup / 125g shelled pistachios
  • 1 1/4 cups / 164g cake flour
  • scant 1/2 cup / 47g all-purpose flour
  • 1 1/2 tsp / 7g baking powder
  • 1/2 tsp / 2.5g baking soda
  • 1/2 tsp / 2.5g salt
  • scant 1/2 cup / 100g oil
  • 3/4 cup / 150g sugar
  • 1 1/2 tsp / 7g vanilla extract
  • 1 egg
  • 3/4 cup / 178g ice water
  • 1 egg white
  • 1/4 tsp cream of tartar
For the Honey Vanilla Buttercream
  • 3/4 cup / 150g sugar
  • 3 Tbsp / 20g all-purpose flour
  • 3/4 cup / 178g milk
  • 3 Tbsp / 44g heavy whipping cream
  • 3/4 cup / 170g butter, cubed
  • 1 tsp / 5g vanilla extract
  • 2 Tbsp / 42g honey

instructions:

How to cook Pistachio Cake with Honey Vanilla Buttercream

Make the Pistachio Cake
  1. Oven 350°F / 177°C. Grease and line the bottoms of 3 6-inch cake rounds with parchment paper.
  2. Place the pistachios in a food processor and pulse until coarsely chopped. Set aside 2 tablespoons. Continue to pulse remaining pistachios until finely ground, like flour in texture.
  3. In a medium bowl, whisk together pistachio flour, cake flour, all-purpose flour, baking powder, baking soda, and salt.
  4. In a normal bowl or bowl of a stand mixer, beat together oil, sugar, and vanilla. Add egg and beat until just combined.
  5. With the mixer on low, add the pistachio flour mixture to the batter in three additions, alternating with the ice water, beginning and ending with pistachio flour mixture. After each addition mix until just combined.
  6. In another medium bowl, beat the egg white with cream of tartar until soft peaks form, about 3-4 minutes. Gently fold the egg white into the cake batter, starting with just a spoonful to lighten the batter, then continue on with the rest.
  7. Pour batter into prepared cake pans and bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Allow cakes to cool in pans for 10 minutes, then flip onto a wire rack to cool completely while you make the buttercream. Remove parchment paper from bottoms.
Make the Honey Vanilla Buttercream
  1. In a medium saucepan, whisk together sugar and flour. Add milk and cream and place over medium heat, stirring frequently, until mixture boils and thickens, about 5-10 minutes.
  2. Once thickened, pour mixture into a bowl of a stand mixer. Beat on high until cool, 8-10 minutes. Reduce speed to medium low and add butter, piece by piece, until fully incorporated. Increase speed and beat a few minutes, until light and fluffy. Beat in vanilla and honey.
Assembly
  1. Use a serrated knife to level off the top of the cakes. Cut off just as much as necessary to make the top of the cake level and flat. If you prefer domed cakes, leave one layer uncut for the top. Place one leveled layer on desired serving plate, cut side down. Generously spread frosting over top and place second layer on top, again cut side down. Top with more frosting. Finish with top layer, domed side up if desired. Frost the whole cake. Top with remaining 2 tablespoons chopped pistachios.

NOTES:

For an 8 - 9in / 20-23cm 3 layer cake, double this recipe. If your buttercream seems too thin or soupy after you've added the butter, stick it in the fridge for a few minutes, then rewhip. Most likely it has not cooled down enough to stabilize.

Calories

663.99

Fat (grams)

40.23

Sat. Fat (grams)

14.41

Carbs (grams)

70.29

Fiber (grams)

2.20

Net carbs

68.10

Sugar (grams)

43.45

Protein (grams)

8.20

Sodium (milligrams)

533.89

Cholesterol (grams)

77.11
Nutritional information is approximate.
Created using The Recipes Generator

Lemon Cream Tart

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I've been on a French kick recently.  This past Christmas I was gifted "The Art of French Classics" by Jacquy Pfeiffer.  At first glance it seemed detailed, confusing, and lengthy.  Second glance didn't get much better.  This was not the type of book you would use to whip up a batch of cookies or bake a cake for dessert tonight.  No, this book was going to require time, diligence, patience, determination, and careful reading.  

I decided to dissect this book by my favorite method: list making.  Simple and efficient.  I started employing this method when I was 13.  My mom had bought me a cake mix cookbook by Betty Crocker, and I was thrilled to have my own cookbook to go through and cook all on my own.  Most of those recipes I would shudder at now (they're not completely from scratch, haha!!), but I wanted to make everything in there.  Well, almost.  Which is where the list came in.  I wrote down every recipe I wanted to make, referencing the page numbers. When I had made a recipe, I would put a check mark by it.  Much easier to glance at one page (or two or three, there were too many recipes I wanted to make!) than to go through the book every time.  And oh so satisfying to make that little check mark. But, I am a nerd when it comes to baking, so you can take this as more of an anecdote than a recommendation.  :)

After initially being intimidated from reading “The Art of French Pastry” and applying my list method, I realized it wouldn’t be so difficult to make a lot of these recipes, after all. Some recipes, yes, which include making puff pastry, choux pastry, and various pastry creams and caramel all for one magnificent cake, but if French cuisine was easy we would all be making cream puffs, croissants, and eclairs everyday now, wouldn’t we? But to my pleasant surprise many of the recipes were quite manageable. This book helps you master some basic techniques that then become easier because you use them often for many of the recipes.

One of the simpler, but nonetheless delicious recipes from the cookbook is this Lemon Cream Tart.  Everyone should have a good lemon tart in their repertoire.  Someone once asked me, after learning I liked to bake, if I could make a good lemon tart.  I had made good lemon tarts before, but sometimes I lack confidence that even if I like something, will it live up to other people's tastes buds?  Until I find the recipe, that is.  Then I know the search is over, although I will always be open to trying new things.  I hung on to my current lemon tart recipe, but I felt like I could do better.  A recipe that would be reliable, and deliver that over-the-top creamy, lemony zing.  I think I found it in this recipe, oh yes.  

You’ll notice in my photos that the lemon tart is decorated with meringues and candied orange peels. The recipe does not include those because I feel that for the time spent making them, they don’t add significantly to the eating experience and are more for the wow factor. Don’t get me wrong, they’re yummy, but meringues do require a certain technique (mine unfortunately cracked a bit) and candying orange peel requires 10 days. So. I more than encourage you to get the book and try out those recipes yourselves, and especially the others, like the croissants, palmiers (my absolute favorite recipe from the cookbook), the brioche variations, eclairs, and I could keep going! Or, if all this seems a bit ambitious to you, gift the book to your favorite baking enthusiast and have them make them for you. :)

Recipe adapted from “The Art of French Pastry” by Jacquy Pfeiffer.


*Note:  Make the pâte sablée at least one day ahead as it needs to rest overnight in the refrigerator; two nights is ideal.    

Lemon Cream Tart

Serves 8-12

Ingredients:

For the Pâte Sablée

  • 6 Tbsp / 97g butter

  • 1/4 tsp / 1g salt

  • 1 cup + 1 Tbsp / 145g all-purpose flour

  • 3 Tbsp / 18g almond flour

  • 1/2 cup / 55g powdered sugar

  • 1/4 tsp / 1g vanilla extract

  • 2 egg yolks

For the Lemon Cream

  • 1 cup / 200g sugar

  • 5/8 cup / 140g lemon juice

  • pinch of salt

  • 3 eggs + 1 yolk

  • zest of half a lemon

  • 14 Tbsp / 192g butter, softened and cut into cubes

  • candied lemon peel, toasted nuts, or meringues for decoration, optional

Directions:

Make the Pâte Sablée (2-3 Days Ahead of time)

  1. In the bowl of a stand mixer, add butter, sea salt, and all-purpose flour.  Mix on low until just crumbly.  Over-mixing will active gluten in flour and make for a tougher crust.  Add almond flour and powdered sugar, mixing until just combined.  Add vanilla and egg yolks on medium speed until just combined.  

  2. Scrape dough out onto a sheet of plastic wrap.  Press into a 1/2 inch rectangle and wrap airtight in the plastic.  Refrigerate overnight.  

The next day:

  1. Very lightly grease a tart pan with softened butter, just enough to keep it from sticking.  You should barely see the butter on the pan.  If it is over-greased the dough may slip down the side as it is baking.  

  2. Remove the dough from the fridge, unwrap from the plastic, and place on a lightly floured surface.  For easier transportation, you can roll it out on a floured silpat or piece of parchment paper.  

  3. Tap the dough with a rolling pin to make sure it's pliable.  If at any point the dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing.  Roll the dough 3 times in one direction, then make a quarter turn.   Periodically check to make sure your dough isn't sticking to the surface.  If it is, use a thin spatula to peel it off and re-flour the surface underneath.  Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.

  4. At this point your dough should be larger than your tart pan.  Carefully transfer the dough to the pan.  You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan.  Press the dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so.  Use a knife to trim away any extra dough.  Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.  

An hour later or the next day:

  1. Preheat oven to 325°F / 160°C.  

  2. Remove the crust from the fridge and dock the bottom with a fork.  (Poke holes in it.)  This will allow steam to escape evenly during baking.  

  3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.

  4. Bake for 15 minutes, then remove the parchment paper and pie weights.  Bake for an additional 5-15 minutes, or until the crust begins to evenly color and turn golden.  Allow to cool.

Make the Lemon Cream

  1. In a small bowl, combine half of the sugar, lemon juice, and salt; whisk until sugar and salt have dissolved.  

  2. In a medium bowl, combine the remaining half of sugar with egg yolks and whisk for 30 seconds.  Whisk the first lemon juice mixture into this mixture and add the zest.  

  3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat.  Place the lemon mixture over the saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so the eggs don't scramble.  Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.  

  4. Remove from the heat and strain into a bowl through a fine-meshed sieve.  Use a spatula to push mixture through the strainer, if necessary.  Transfer thermometer to the new bowl.  Allow mixture to cool to 140°F / 60°C, about 5 minutes.  

  5. At this point pour the mixture into a blender, or leave in the bowl if using an immersion blender.  Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.  

  6. Pour the lemon cream into the baked crust and allow to set for at least 2 hours in the refrigerator.  Decorate as desired, dust with powdered sugar, or leave as is. 

Buon Appetit!

Jenny's Notes:

  • Although this recipe may seem lengthy and entailed, it's quite simple, especially if you separate it into a "crust" day and a "filling" day.  

  • The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.  

Jacquy Pfeiffer, The Art of French Pastry, French classics, lemon tart, Pâte Sablée, butter crust, French tart, French lemon
French
Yield: 8-12
Author:

Lemon Cream Tart

Lemony, creamy, zingy tart with a perfect butter tart crust from Jacquy Pfeiffer's "The Art of French Pastry."
prep time: 1 H & 10 Mcook time: 30 Mtotal time: 1 H & 40 M

ingredients:

For the Pâte Sablée
  • 6 Tbsp / 97g butter
  • 1/4 tsp / 1g salt
  • 1 cup + 1 Tbsp / 145g all-purpose flour
  • 3 Tbsp / 18g almond flour
  • 1/2 cup / 55g powdered sugar
  • 1/4 tsp / 1g vanilla extract
  • 2 egg yolks
For the Lemon Cream
  • 1 cup / 200g sugar
  • 5/8 cup / 140g lemon juice
  • pinch of salt
  • 3 eggs + 1 yolk
  • zest of half a lemon
  • 14 Tbsp / 192g butter, softened and cut into cubes
  • candied lemon peel, toasted nuts, or meringues for decoration, optional

instructions:

How to cook Lemon Cream Tart

Make the Pâte Sablée (2-3 Days Ahead of time)
  1. In the bowl of a stand mixer, add butter, sea salt, and all-purpose flour. Mix on low until just crumbly. Over-mixing will active gluten in flour and make for a tougher crust. Add almond flour and powdered sugar, mixing until just combined. Add vanilla and egg yolks on medium speed until just combined.
  2. Scrape dough out onto a sheet of plastic wrap. Press into a 1/2 inch rectangle and wrap airtight in the plastic. Refrigerate overnight.
The next day:
  1. Very lightly grease a tart pan with softened butter, just enough to keep it from sticking. You should barely see the butter on the pan. If it is over-greased the dough may slip down the side as it is baking.
  2. Remove the dough from the fridge, unwrap from the plastic, and place on a lightly floured surface. For easier transportation, you can roll it out on a floured silpat or piece of parchment paper.
  3. Tap the dough with a rolling pin to make sure it's pliable. If at any point the dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing. Roll the dough 3 times in one direction, then make a quarter turn. Periodically check to make sure your dough isn't sticking to the surface. If it is, use a thin spatula to peel it off and re-flour the surface underneath. Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.
  4. At this point your dough should be larger than your tart pan. Carefully transfer the dough to the pan. You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan. Press the dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so. Use a knife to trim away any extra dough. Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.
An hour later or the next day:
  1. Preheat oven to 325°F / 160°C.
  2. Remove the crust from the fridge and dock the bottom with a fork. (Poke holes in it.) This will allow steam to escape evenly during baking.
  3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.
  4. Bake for 15 minutes, then remove the parchment paper and pie weights. Bake for an additional 5-15 minutes, or until the crust begins to evenly color and turn golden. Allow to cool.
Make the Lemon Cream
  1. In a small bowl, combine half of the sugar, lemon juice, and salt; whisk until sugar and salt have dissolved.
  2. In a medium bowl, combine the remaining half of sugar with egg yolks and whisk for 30 seconds. Whisk the first lemon juice mixture into this mixture and add the zest.
  3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat. Place the lemon mixture over the saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so the eggs don't scramble. Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.
  4. Remove from the heat and strain into a bowl through a fine-meshed sieve. Use a spatula to push mixture through the strainer, if necessary. Transfer thermometer to the new bowl. Allow mixture to cool to 140°F / 60°C, about 5 minutes.
  5. At this point pour the mixture into a blender, or leave in the bowl if using an immersion blender. Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.
  6. Pour the lemon cream into the baked crust and allow to set for at least 2 hours in the refrigerator. Decorate as desired, dust with powdered sugar, or leave as is.

NOTES:

Although this recipe may seem lengthy and entailed, it's quite simple, especially if you separate it into a "crust" day and a "filling" day. The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.

Calories

511.91

Fat (grams)

34.15

Sat. Fat (grams)

19.79

Carbs (grams)

47.48

Fiber (grams)

0.89

Net carbs

46.58

Sugar (grams)

32.22

Protein (grams)

6.01

Sodium (milligrams)

331.90

Cholesterol (grams)

211.17
Nutritional information is approximate. Based on 8 servings and does not include toppings.
Created using The Recipes Generator
IMG_4714.jpg

Coconut Scones

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Scones come in all different shapes and sizes.  Whether they're flat or fluffy, dry or moist, sweet or savory, round, square, or triangular.  I've never had the honor to eat a real British or Scottish scone, but I have a few favorite recipes that I only hope the real thing could live up to.  Not too sweet and lovely with a cup of tea or coffee, although drinking liquids with them isn’t necessary because they are moist enough by themselves.  I always think bright citrus flavors are marvelous in scones, but you can never go wrong with coconut.  

Recipe adapted from Food Network.


Coconut Scones

Makes about 20

Ingredients:

For the Scones

  • 4 1/4 cups / 531g all-purpose flour

  • 2 Tbsp / 30g baking powder

  • 1 tsp / 5g salt

  • 1/4 cup / 50g sugar, plus more for sprinkling

  • 2 cups / 160g shredded unsweetened coconut

  • 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil

  • 1 cup / 237g unsweetened coconut milk

  • 4 eggs, lightly beaten

  • 1 tsp / 5g coconut extract

  • 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional

For the Glaze

  • 1 cup / 125g powdered sugar

  • 2-3 Tbsp / 30-45g unsweetened coconut milk

  • 1/4 tsp / 1g coconut extract

  • 1/4 tsp / 1g vanilla extract

Directions:

Oven 400°F / 205°C.  Line 2 baking sheets with parchment paper.

Make the Scones

  1. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut.  Add the butter or oil, and beat until mixture is coarse and crumbly.  

  2. In another bowl, whisk together milk, eggs, and coconut extract.  Stir into dry ingredients just until moistened.  Do not over mix.  Gently stir in pecans.  

  3. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm.  Sprinkle with extra sugar and pecans, if desired.   

  4. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.  

Make the Glaze

  1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk.  Add more milk to get a drizzling consistency, if needed.  

  2. Drizzle over scones while they are still warm.  

Jenny's Notes:

  • You might notice I don't always give the weight for measurements less than 1 tsp and never for eggs.  Unless a recipe needs to be very exact (such as plenty of French classics), I find eggs don't need to be weighed.  A little less or extra egg in a recipe like this one is not going to make a world of difference, and the 1/4 of an egg you had to remove to get an exact weight would probably go to waste.  That’s a shame, so I always round the egg measurements or weight to the nearest whole egg.  As far as the teaspoon measurements, I find scales tend to be less precise than an actual teaspoon, unless you have one of those smaller and more precise (to the nearest .001g) scales.

  • Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones.  

  • An ice cream scoop works great to transfer the dough onto the baking sheets.  

  • Don't have coconut milk?  Use any kind of milk you have on hand! 

coconut scones, moist scones, pecan, coconut, coconut glaze, scones,
Yield: about 20 scones
Author:

Coconut Scones

Moist coconut scones with a coconut glaze and pecans.
prep time: 25 Mcook time: 16 Mtotal time: 41 M

ingredients:

For the Scones
  • 4 1/4 cups / 531g all-purpose flour
  • 2 Tbsp / 30g baking powder
  • 1 tsp / 5g salt
  • 1/4 cup / 50g sugar, plus more for sprinkling
  • 2 cups / 160g shredded unsweetened coconut
  • 1 1/2 cups / 339g butter, cubed, or 1 1/4 cups / 277g oil
  • 1 cup / 237g unsweetened coconut milk
  • 4 eggs, lightly beaten
  • 1 tsp / 5g coconut extract
  • 2 cups / 250g pecans, finely chopped, plus more for sprinkling, optional
For the Glaze
  • 1 cup / 125g powdered sugar
  • 2-3 Tbsp / 30-45g unsweetened coconut milk
  • 1/4 tsp / 1g coconut extract
  • 1/4 tsp / 1g vanilla extract

instructions:

How to cook Coconut Scones

Make the Scones
  1. Oven 400°F / 205°C. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, combine flour, baking powder, salt, sugar, and coconut. Add the butter or oil, and beat until mixture is coarse and crumbly.
  3. In another bowl, whisk together milk, eggs, and coconut extract. Stir into dry ingredients just until moistened. Do not over mix. Gently stir in pecans.
  4. Scoop dough onto prepared baking pans into approximately 3 in / 7cm mounds, leaving enough space between scones so that they can brown evenly, about 2 in / 5cm. Sprinkle with extra sugar and pecans, if desired.
  5. Bake for 13-16 minutes, until starting to turn golden and the center no longer feels doughy to the touch.
Make the Glaze
  1. In a small bowl whisk together powdered sugar, extracts, and 2 tablespoons of milk. Add more milk to get a drizzling consistency, if needed.
  2. Drizzle over scones while they are still warm.

NOTES:

Some family members of mine don't appreciate nuts in their baked goods, so I omit the nuts in the batter and sprinkle some on half of the scones. An ice cream scoop works great to transfer the dough onto the baking sheets. Don't have coconut milk? Use any kind of milk you have on hand!

Calories

410.68

Fat (grams)

29.69

Sat. Fat (grams)

14.90

Carbs (grams)

33.36

Fiber (grams)

3.25

Net carbs

30.11

Sugar (grams)

9.93

Protein (grams)

5.89

Sodium (milligrams)

384.66

Cholesterol (grams)

73.64
Nutritional information is approximate. Based on 20 servings and includes pecans.
Created using The Recipes Generator

NY Times Chocolate Chip Cookies

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Going back to the classics.  American classics.  Chocolate chip cookies.  And not just any chocolate chip cookies, chocolate chip cookies the NY Times way.  Want me to say chocolate chip cookies one more time?  Chocolate. Chip. Cookies.  

Why do we need one more chocolate chip cookie recipe floating around?  

When it comes to the kitchen, I'm not one much for routine.  I like to explore, to try and constantly better what it is in my power to improve.  And as I am constantly learning about foods and why ingredients act the way they do, the more I can apply that to recipes.  When you have a classic such as chocolate chip cookies (yes, chocolate chip cookies) it may seem unnecessary to improve upon it.  Chances are, even if your recipe isn't that great, they probably will taste great anyway.  They're pretty hard to mess up.  That's also why there are so many chocolate chip cookie recipes out there.  People are satisfied with "good" when they don't know they're missing out on "great".  

I have three recipes for chocolate chip cookies)that I love, including the one I am about to share with you.  The other two include a classic recipe a.k.a. my mom’s famous chocolate chip cookies, and one with browned butter. You can find that one here.  I'm sure there are more out there that are wonderful.  But for now, I share with you another truly good recipe.  Courtesy of the NY Times, they knew what they were doing with this one.

The recipe includes bread flour and cake flour, lending a wonderful chew and delicate crumb, respectively.

Then there is the long refrigeration, which allows all the ingredients to marry and the flavor to concentrate as the dough dries out every so slightly.

When the cookies are finally baked, the sugar is able to crystallize easier resulting in beautiful golden edges with a center still soft, and an extra caramel nutty flavor.

Even if the refrigeration has to be skipped due to a time constraint, the cookies will still turn out delicious, although I would urge you to try the refrigeration for yourself to taste that extra special result!

Recipe adapted from the NY Times


NY Times Chocolate Chip Cookies

Makes about 40-70 cookies, depending on size.

Ingredients:

  • 220g / 2 cups cake flour

  • 200g / 1 2/3 cup bread flour

  • 6g / 1 1/4 tsp baking soda

  • 6g / 1 1/4 tsp baking powder

  • 5g / 1 tsp salt

  • 283g / 1 1/4 cups unsalted butter

  • 250g / 1 1/4 cups light brown sugar

  • 225g / 1 generous cup granulated sugar

  • 2 eggs

  • 9g / 2 tsp vanilla extract

  • 566g / 20 oz. 60% bittersweet chocolate chips or chunks

Directions:

  1. Whisk together cake flour, bread flour, baking soda, and baking powder.  

  2. In the bowl of a stand mixer, cream butter and sugars together until light and fluffy, about 5 minutes.  Add eggs one at a time, beating well after each addition.  Add vanilla.  

  3. Add dry ingredients, mixing until just combined.  Carefully incorporate chocolate chips.  You may want to use a spoon as a stand mixer can crush the chocolate chips.  

  4. Cover with plastic wrap and refrigerate dough for 24-72 hours. 

  5. When ready to bake, preheat oven to 350°F / 177°C.  Scoop cold dough out onto cookie sheets in 1" balls, or desired size.  Sprinkle with a touch of sea salt, if you like.  Bake for 8-10 minutes, or until edges turn a nice golden brown and centers still look a bit soft.  

Jenny's Notes:

  • Why bread and cake flour?  Bread flour has a higher gluten content and lends more crisp and chew to the cookies.  Cake flour is finer and lends a delicate crumb.  

  • If you need these cookies the same day you are making the cookies, the refrigeration is not absolutely essential.  When you place a dough in the fridge, the moisture in the dough is able to be evenly absorbed, then after a time begins to dry out, concentrating the flavors.  Then, when you bake the cookies, the sugar is able to caramelize better.  That is the beautiful golden brown color you see, and nutty flavor you taste.  Also, a cold or refrigerated dough won't spread as much.    

chocolate chips, bread flour, cake flour, NY Times, cookies
Dessert
American
Yield: 40-70 cookies
Author:

NY Times Chocolate Chip Cookies

Chocolate Chip Cookies get a remix with bread flour, cake flour, and the magic trick of refrigeration, resulting in nothing short of amazing cookies.
prep time: 30 Mcook time: 20 Mtotal time: 50 M

ingredients:

  • 220g / 2 cups cake flour
  • 200g / 1 2/3 cup bread flour
  • 6g / 1 1/4 tsp baking soda
  • 6g / 1 1/4 tsp baking powder
  • 5g / 1 tsp salt
  • 283g / 1 1/4 cups unsalted butter
  • 250g / 1 1/4 cups light brown sugar
  • 225g / 1 generous cup granulated sugar
  • 2 eggs
  • 9g / 2 tsp vanilla extract
  • 566g / 20 oz. 60% bittersweet chocolate chips or chunks

instructions:

How to cook NY Times Chocolate Chip Cookies

  1. Whisk together cake flour, bread flour, baking soda, and baking powder.
  2. In the bowl of a stand mixer, cream butter and sugars together until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla.
  3. Add dry ingredients, mixing until just combined. Carefully incorporate chocolate chips. You may want to use a spoon as a stand mixer can crush the chocolate chips.
  4. Cover with plastic wrap and refrigerate dough for 24-72 hours.
  5. When ready to bake, preheat oven to 350°F / 177°C. Scoop cold dough out onto cookie sheets in 1" balls, or desired size. Sprinkle with a touch of sea salt, if you like. Bake for 8-10 minutes, or until edges turn a nice golden brown and centers still look a bit soft.

NOTES:

Why bread and cake flour? Bread flour has a higher gluten content and lends more crisp and chew to the cookies. Cake flour is finer and lends a delicate crumb. If you need these cookies the same day you are making the cookies, the refrigeration is not absolutely essential. When you place a dough in the fridge, the moisture in the dough is able to be evenly absorbed, then after a time begins to dry out, concentrating the flavors. Then, when you bake the cookies, the sugar is able to caramelize better. That is the beautiful golden brown color you see, and nutty flavor you taste. Also, a cold or refrigerated dough won't spread as much.

Calories

235.01

Fat (grams)

13.56

Sat. Fat (grams)

8.26

Carbs (grams)

24.83

Fiber (grams)

2.61

Net carbs

22.22

Sugar (grams)

11.36

Protein (grams)

3.66

Sodium (milligrams)

122.36

Cholesterol (grams)

24.84
Nutritional information is approximate. Based on 1 cookie from a 40-cookie batch.
Created using The Recipes Generator

Cream Cheese Coffee Cake

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Cream Cheese Coffee Cake. Think a delicate crumb, super moist with swirls of cream cheese making the coffee cake even softer, and a sweet crumble on top.

Coffee cakes (and scones) often get a bad rap for being dry. No one likes to eat something that makes their mouth feel like it’s full of sawdust. There is no need to make dry baked goods when there are so many good recipes out there! A good example? This Cream Cheese Coffee Cake recipe. I already have a few favorite NOT dry recipes like this Cinnamon Streusel Coffee Cake, but today’s Cream Cheese Coffee Cake really uh, takes the cake on the moist scale. I apologize if you don’t like the word “moist”, but I struggle finding suitable synonyms that get the same point across. If you have any ideas, I’m open to suggestions so I don’t offend some people’s sensibilities. :)

Now, post Valentine's Day, or Galentine's Day, you may need to take a break from chocolate.  No wait, never mind, that's silly.  Chocolate is always necessary.  What was I thinking?  But I'm sure you already have plenty of chocolate on your hands (maybe literally, put that candy bar down and get busy making this coffee cake) in the form of heart boxes, Dove dark chocolate with those hidden messages, Hershey's kisses, or in my case, Toblerone.  So instead, let's make a very white dessert (or breakfast, hey) with a delicate crumb and cheesecake filling.  Yes? Yes.


Cream Cheese Coffee Cake

Serves 12-16

Ingredients:

For the Filling

  • 8 oz / 225g cream cheese, softened

  • 1/4 cup / 50g sugar

  • 1/2 tsp vanilla extract

  • 1 egg

For the Cake

  • 1 1/2 cups / 180g all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 3 Tbsp / 42g oil

  • 1/2 cup / 100g sugar

  • 2 eggs

  • 1 tsp vanilla

  • 1/2 cup / 123g yogurt or sour cream

For the Streusel

  • 1/4 cup / 50g sugar

  • 1/4 cup / 30g all-purpose flour

  • 3 Tbsp / 42g cold butter, cubed

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan.

For the Filling

  1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds. 

  2. Add sugar, vanilla, egg and beat on medium-low speed until combined.  Pour into another bowl and set aside. 

For the Cake

  1. In a medium bowl whisk together flour, baking powder, baking soda, and salt. 

  2. In the bowl of a stand mixer combine oil and sugar.  Beat in eggs one at a time.  Add vanilla. 

  3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture.  Dry, yogurt, dry, yogurt, dry.  Mix only until just combined after each addition. 

For the Streusel

  1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.

Assembly

  1. Spread half of the cake batter in the bottom of prepared pan. 

  2. Pour and spread cream cheese filling evenly over batter; gently swirl.

  3. Spread remaining half of cake batter over cream cheese filling. 

  4. Evenly sprinkle streusel over the top.

  5. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean. 

Jenny's Notes:

  • Love coffee cake or serving at a party?  You can double this recipe and bake in a 9x13 inch pan.  Increase baking time to about 40 minutes.

cream cheese, coffee cake, streusel, cream cheese filling, swirl, moist
Breakfast, Dessert
American
Yield: 12-16 Servings
Author:

Cream Cheese Coffee Cake

Super moist coffee cake with a thick cream cheese swirl and delicate streusel topping.
prep time: 45 Mcook time: 25 Mtotal time: 70 M

ingredients:

For the Filling
  • 8 oz / 225g cream cheese, softened
  • 1/4 cup / 50g sugar
  • 1/2 tsp vanilla extract
  • 1 egg
For the Cake
  • 1 1/2 cups / 180g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp / 42g oil
  • 1/2 cup / 100g sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup / 123g yogurt or sour cream
For the Streusel
  • 1/4 cup / 50g sugar
  • 1/4 cup / 30g all-purpose flour
  • 3 Tbsp / 42g cold butter, cubed

instructions:

How to cook Cream Cheese Coffee Cake

For the Filling
  1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds.
  2. Add sugar, vanilla, egg and beat on medium-low speed until combined. Pour into another bowl and set aside.
For the Cake
  1. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  2. In the bowl of a stand mixer combine oil and sugar. Beat in eggs one at a time. Add vanilla.
  3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture. Dry, yogurt, dry, yogurt, dry. Mix only until just combined after each addition.
For the Streusel
  1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.
Assembly
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan.
  2. Spread half of the cake batter in the bottom of prepared pan.
  3. Pour and spread cream cheese filling evenly over batter; gently swirl.
  4. Spread remaining half of cake batter over cream cheese filling.
  5. Evenly sprinkle streusel over the top.
  6. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean.

NOTES:

Love coffee cake or serving at a party? You can double this recipe and bake in a 9x13 inch pan. Increase baking time to about 40 minutes.

Calories

269.85

Fat (grams)

13.92

Sat. Fat (grams)

6.21

Carbs (grams)

31.96

Fiber (grams)

0.47

Net carbs

31.48

Sugar (grams)

18.21

Protein (grams)

4.58

Sodium (milligrams)

270.60

Cholesterol (grams)

58.08
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator

Whole Wheat Peanut Butter Muffins

Do you like my snowman liners? :)

Do you like my snowman liners? :)

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Muffins are great, aren’t they? So American and so versatile. They can be savory or sweet and just about any flavor you could desire. They can be calorie bombs or nutrition bombs. These Whole Wheat Peanut Butter Muffins are actually pretty good for you, considering how delicious they are.

The sugar content is low, only whole wheat flour is used, and they’re rich in peanut butter and chocolate!

Sometimes I think muffins don’t get the recognition they deserve. Each country has its specialty and maybe of all the things that my country could’ve invented I would’ve chosen croissants or pastries, but muffins have their place on the table for sure! I am not ashamed.

The world is a beautiful place full of diverse people, traditions, and food.  The beauty of the age we live in is how accessible it has become to travel.  You no longer have to rely on magazines and other people's experience, or weigh the cost of time it takes to get places and the chance of death as you voyage on a ship or whatnot.  Even if you remain right where you are, chances are the other people around you are coming and going.  The world is opening up more and more, we are no longer isolated from each other.  We are exposed to different ways of thinking, culture, languages, ideals.  Sometimes we agree, and sometimes we don't, and as long as we know how to do those two things humbly and lovingly, it can be a beautiful thing.  Even when it seems the disagreements outweigh the agreements, there will always be one thing we have in common: Food. 

Never underestimate the power of food.  We can thank France for flaky, buttery pastries, crepes, chocolate mousse, and baguettes, Italy for pizza, pasta, gelato, and panettone, Germany for pretzels and bratwurst, Greece for Gyros and tzatziki, the middle east for hummus, falafel, tabbouleh, baba ganoush, pita, and shawarma, Turkey for Turkish delight and baklava, Japan for sushi, China for wontons, spring rolls, and dumplings, Ireland for Shepherd's pie, Mexico for tacos, burritos, and enchiladas, Canada for Poutine, U.S. for macaroni and cheese, apple pie, s'mores, buffalo wings, jambalaya, annnnnnd muffins. 

Basically, while the French are making pastries, Americans are making muffins.  Hm.  That's fine.  Taking two days to make something does not necessarily mean it will be automatically better.  (In this case, however, I think it does.)  But we don't always have the luxury of taking two days to make pastries when the fancy strikes.  Life and work happens.  Enter the humble muffin.  Simple, humble, delicious, and quick to whip up.  It has its place in the kitchen.

They tend to get a bad rap for being high in calories, unhealthy, and associated with muffin tops.  I promise, their sole intent in life is not give you a muffin top.  Poor muffins.  I am here today to show you that muffins can be nutritious, not 500 calories a pop, and enjoyable to make.  I hope I don't have to tell you they are also enjoyable to eat.  Especially these ones. :)

Recipe adapted from Culinary Adventures in the Kitchen


Whole Wheat Peanut Butter Muffins

12-14 muffins

Ingredients:

  • 2 1/4 cups / 270g whole wheat or white whole wheat flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 3 Tbsp / 42g oil

  • 1/4 cup / 61g yogurt

  • 1/2 cup / 100g brown sugar

  • 3/4 cup / 195g peanut butter

  • 2 tsp vanilla extract

  • 2 eggs

  • 1 cup / 237g buttermilk

  • 1 cup / 175g chocolate chips

Directions:

Oven 375°F / 190°C.  Muffin tin lined with cupcake liners or greased.  You may need two pans.

  1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. 

  2. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar.  Add peanut butter and mix until incorporated.  Add the eggs one at a time, scraping down sides of bowl as needed. 

  3. Add 1/3 of flour mixture to the stand mixer, mixing just until combined.  Add half of the buttermilk, again mixing until just combined.  Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour.  Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula. 

  4. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops. 

  5. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes. 

Jenny's Notes:

  • Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat.  Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture.  Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. 

  • Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. 

  • These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins. 

muffins,snack,nutritious, chocolate chips, whole wheat, dark chocolate, peanut butter, buttermilk,yogurt
Breakfast, Bread
American
Yield: 12-14 Muffins
Author:

Whole Wheat Peanut Butter Muffins

Lightly sweet, whole wheat peanut butter muffins with a healthy sprinkling of chocolate chips.
prep time: 30 Mcook time: 18 Mtotal time: 48 M

ingredients:

  • 2 1/4 cups / 270g whole wheat or white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp / 42g oil
  • 1/4 cup / 61g yogurt
  • 1/2 cup / 100g brown sugar
  • 3/4 cup / 195g peanut butter
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup / 237g buttermilk
  • 1 cup / 175g chocolate chips

instructions:

How to cook Whole Wheat Peanut Butter Muffins

  1. Oven 375°F / 190°C. Muffin tin lined with cupcake liners or greased. You may need two pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar. Add peanut butter and mix until incorporated. Add the eggs one at a time, scraping down sides of bowl as needed.
  4. Add 1/3 of flour mixture to the stand mixer, mixing just until combined. Add half of the buttermilk, again mixing until just combined. Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour. Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula.
  5. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops.
  6. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes.

NOTES:

Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat. Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture. Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins.

Calories

329.90

Fat (grams)

17.53

Sat. Fat (grams)

4.88

Carbs (grams)

39.14

Fiber (grams)

4.20

Net carbs

34.95

Sugar (grams)

18.61

Protein (grams)

9.13

Sodium (milligrams)

328.68

Cholesterol (grams)

32.10
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator

Healthy Chocolate Chip Cookie Pie

Some people are adverse to the word healthy.  Don't be one of those people.  Oh, but what I would give to have a little slice of this pie right now, healthy or not!  Actually, I wouldn't give much.  But that doesn't mean I don't want it.  Yes, Whole30January is still happening.  It has gotten easier in recent days...but you can ask my mom who is doing it with me if that's a true statement.  So here is yet another recipe you can make and eat in my stead.  Please, for my sanity.  Just don't tell me how delicious it is.  I like to ask the people around me who are eating delicious nonWhole30food to tell me how disgusting it is.  It almost make me feel better.  Won't you be glad when Whole30January is over so you won't have to hear any more of my sardonic complaining?  Yes ok, on to this nutritious pie that somehow tastes like dessert!

Healthy Chocolate Chip Cookie Pie

12-16 servings

Ingredients:

  • 2 cans white beans or garbanzo beans, drained and rinsed (navy, great northern, cannellini)

  • 1 cup oats or ground flax seeds

  • 1/4 cup applesauce or oil

  • 3 Tbsp oil (if you are not using applesauce, that would be a scant 1/2 cup oil total)

  • 2 tsp vanilla extract

  • 1/2 tsp baking soda

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup brown sugar

  • 3 tsp stevia powder

  • 1 cup chocolate chips or chunks, plus more for sprinkling

Directions:

Oven 350 Fahrenheit.  Greased 8 or 9 inch pie pan.

Combine all ingredients in a food processor and mix until smooth.  Stir in chocolate chips. 

Scrape dough into prepared pan and sprinkle with additional chocolate chips. 

Bake in oven for 30-35 minutes.  Allow to cool before slicing and serving. 

Jenny's Notes:

This recipe is gluten-free, vegan, dairy-free, and nut free.

I adapted this recipe from Chocolate Covered Katie.  She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc.  I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. 

Feel free to add more sugar if you feel the need! 

If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin. 

Adapted from Chocolate Covered Katie.

Cinnamon Streusel Coffee Cake

IMG_4443.jpg

Think of a delicately moist coffee cake with a cinnamon swirl and a crunchy, sweet streusel on top. That’s what we’re making today.

If the first thought that comes to your mind when you think of coffee cake is dry-crumbly-use-up-a-week's-worth-of-saliva-in-one-bite-cake, then think again.  No, no, no.  Coffee cake is supposed to be sweet, but not quite as sweet as regular cake, flavorful, and with a beautifully dense crumb.  That's fancy talk for moist.  But for the mental care of some readers who have an avid dislike for that term, I tried to avoid using it.  But I still did to explain myself.  Just can't win. 

Oh, and for some people who may be confused, there is (most often) no coffee involved in the batter.  The final product, however, pairs beautifully with a mug of coffee.  Hence the name.  (Speaking of words we don't like...mug?  No thanks.  It's like your mouth was too lazy to talk - "mmmm" - then made a huge effort and ended up with "ug."  Mmmmmmug.) 

On to more delicious sounding, looking, and tasting things!! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!


Cinnamon Streusel Coffee Cake

Serves 9-12

Ingredients:

For the Cake

  • 1/2 cup / 112g oil

  • 1/2 cup / 100g sugar

  • 1/4 cup / 50g brown sugar

  • 1 1/4 tsp baking powder

  • 3/4 tsp salt

  • 1 tsp vanilla extract

  • 1 egg

  • 1/2 cup / 122g plain yogurt

  • 1/2 cup / 119g milk

  • 2 cups / 240g all-purpose flour

For the Cinnamon Swirl

  • 1/2 cup / 100g brown sugar

  • 2 1/2 tsp cinnamon

  • 1 tsp unsweetened cocoa powder

For the Streusel

  • 1/3 cup / 67g sugar

  • 1/4 cup / 30g all-purpose flour

  • 1/4 cup / 23g rolled oats

  • 1 tsp cinnamon

  • 2 Tbsp / 28g butter, melted

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.

Make the Cake

  1. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined.  Beat in egg. 

  2. In a separate small bowl mix together yogurt and milk. 

  3. Add a third of the flour to the oil mixture, mixing until almost combined.  Add half of the yogurt mixture.  Continue adding flour and yogurt mixture to oil mixture until everything is just combined. 

  4. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside. 

Make the Cinnamon Swirl

  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder. 

  2. Sprinkle evenly over batter in pan. 

  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.

Make the Streusel

  1. In another small bowl, combine sugar, flour, oats, and cinnamon.  Add the melted butter and mix until crumbles form. 

  2. Evenly distribute crumble over batter in pan. 

  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Jenny's Notes:

  • Watch that bake time.  Toothpicks are your best friend.  I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.

  • REALLY like coffee cake?  Double this recipe and put in a 9x13 inch pan or two cake pans.  You can always freeze one pan!

  • Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone.  The dairy options are endless!!!!  I really liked fresh ricotta in this recipe. 

coffee cake, cinnamon swirl, brunch, streusel topping
breakfast, cake, dessert
American
Yield: 9-12 servings
Author:

Cinnamon Streusel Coffee Cake

Delicate, moist coffee cake with a cinnamon swirl and streusel to top it all off.
prep time: 30 Mcook time: 45 Mtotal time: 75 M

ingredients:

For the Cake
  • 1/2 cup / 112g oil
  • 1/2 cup / 100g sugar
  • 1/4 cup / 50g brown sugar
  • 1 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup / 122g plain yogurt
  • 1/2 cup / 119g milk
  • 2 cups / 240g all-purpose flour
For the Cinnamon Swirl
  • 1/2 cup / 100g brown sugar
  • 2 1/2 tsp cinnamon
  • 1 tsp unsweetened cocoa powder
For the Streusel
  • 1/3 cup / 67g sugar
  • 1/4 cup / 30g all-purpose flour
  • 1/4 cup / 23g rolled oats
  • 1 tsp cinnamon
  • 2 Tbsp / 28g butter, melted

instructions:

How to cook Cinnamon Streusel Coffee Cake

Make the Cake
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.
  2. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined. Beat in egg.
  3. In a separate small bowl mix together yogurt and milk.
  4. Add a third of the flour to the oil mixture, mixing until almost combined. Add half of the yogurt mixture. Continue adding flour and yogurt mixture to oil mixture until everything is just combined.
  5. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside.
Make the Cinnamon Swirl
  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder.
  2. Sprinkle evenly over batter in pan.
  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.
Make the Streusel
  1. In another small bowl, combine sugar, flour, oats, and cinnamon. Add the melted butter and mix until crumbles form.
  2. Evenly distribute crumble over batter in pan.
  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

NOTES:

Watch that bake time. Toothpicks are your best friend. I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time. REALLY like coffee cake? Double this recipe and put in a 9x13 inch pan or two cake pans. You can always freeze one pan! Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone. The dairy options are endless!!!! I really liked fresh ricotta in this recipe.

Calories

402.38

Fat (grams)

16.42

Sat. Fat (grams)

2.95

Carbs (grams)

59.80

Fiber (grams)

1.55

Net carbs

58.24

Sugar (grams)

35.85

Protein (grams)

5.08

Sodium (milligrams)

311.45

Cholesterol (grams)

29.23
Nutritional information is approximate and based on 9 servings.
Created using The Recipes Generator

Snickers Bars

Happy New Year's Eve!  Whether your plans include watching a movie, going to a party, throwing a party, watching the ball drop, or going to bed early, I hope you get to spend your evening ringing in the New Year in your favorite way.  I'm not entirely sure what that means, "Ringing in the New Year."  Did people used to use bells?  Oh!  Well, my evening is planned.  I'm getting out all the bells and ringing in the New Year.  Literally.  This is going to be so great. 

But first, (don't take a selfie) make Snickers!  If you just thought, "Why would I want to make Snickers when I can just buy them and save a whole lot of time?" I'm with you on that one.  I'm not normally the first one to jump on making things homemade that have already been perfected.  Homemade Reese's?  Samoas?  Oreos?  I'll let Nabisco and the Girl Scout Foundation of America do that.  I did make homemade Oreos once, but after a couple hours of work and ending up with less cookies than a package of Oreos that didn't even taste like an Oreo, I decided to be more discerning with such recipes in the future.  They tasted good...but nah.  The exception is, if you can make something that tastes like the original or better, even if it takes longer, because homemade means less chemicals and preservatives!  Yay.  That's where these Snickers come in.  

Snickers Bars

Makes 20-30 bars

Directions:

Lightly grease a 9x13 inch pan and line with parchment paper.  Grease the parchment paper. 

For the Top and Bottom Chocolate Layer

  • 2 1/2 cups milk chocolate chips (about 1 1/4 bags) or 15 oz

For the Nougat Layer

  • 1/4 cup butter (1/2 stick)
  • 3/4 cup sugar
  • 1/4 cup milk
  • 1 1/2 cups marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1 1/2 cups salted peanut, roughly chopped

For the Caramel Layer

  • 1/2 batch caramel sauce, recipe found here

or

  • 14 oz caramel squares, unwrapped
  • 1/4 cup heavy whipping cream

Directons:

Make the Bottom Chocolate Layer

Place 1 1/4 cups of the milk chocolate chips in a small saucepan over low heat, stirring occasionally until melted.  Spread evenly in the bottom of the 9x13 pan.  Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

Melt butter in a medium saucepan over medium-low heat.  Add sugar and milk, stirring until dissolved.  Bring to a boil.  Reduce heat to low and boil for 5 minutes, stirring occasionally. 

Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth.  Fold in peanuts.  Spread evenly over chocolate in pan and place in fridge or freezer. 

Make the Caramel Layer

Make a half batch of the caramel sauce as directed. 

or

Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth.  Once melted, cook for 4 more minutes, stirring frequently. 

Pour caramel over nougat layer and place back in fridge or freezer.

Make the Top Chocolate Layer

Melt the remaining 1 1/4 cups milk chocolate chips in a small saucepan over low heat, stirring occasionally.  Spread evenly over caramel layer. 

Place back in fridge or freezer until completely set, 10-30 minutes.

Keep in pan or remove using parchment paper; slice and serve.

Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer. 

Jenny's Notes:

Really like peanut butter?  You can add 1/4 cup smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate.  Or, use part peanut butter chips instead of all milk chocolate chips.  

Don't need a whole 9x13 pan of Snickers?  You can always halve this recipe and put everything in an 8x8 pan.  But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away.   

The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such.  Ironic, though, isn't it?  Usually you grease something to help it move, not keep it in place.

 

 

 

 

 

Chocolate Chip Banana Cake with Peanut Butter Frosting

It's almost Christmas!!!  The most wonderful time of the year, filled with family, friends, delicious food, and cheery music.  Wasn't that a wonderfully cliché sentence?  Yes, but we hope it's true.  I am fortunate enough to say that it is for me.  I love all my family, I love Christmas music (I can't always vouch for it all being "good" music, but it lifts your spirit and you can mindlessly sing along while wearing a Santa hat and elf socks without anyone thinking twice), and we have an abundance of delicious food.  So much food. 

What is one to do when they have been indundated with rich holiday food?  Take a break?  No fun.  Stand by the vegetable tray all night?  Nah, I hear the conversation can get a little heated with those peppers.  Chew gum?  No, you need a compromise.  Something that will satisfy, but not put you over like your great-aunt's cousin-once-removed on your dad's side triple chocolate cake with chocolate buttercream, ganache, whipped cream, sprinkles, drizzled with caramel and bonbons on top.  Something more like a fruit based cake.  Banana.  With chocolate chips, because it is Christmas, and peanut butter because that makes the whole thing.  The bow on top of the present.  The icing on the cake...so very literally. 

Chocolate Chip Banana Cake with Peanut Butter Frosting

Makes 12-16 servings

Ingredients:

For the Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup oil
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 4 overripe bananas, mashed
  • 1 cup mini chocolate chips

For the Peanut Butter Frosting

  • 1 cup unsalted butter (2 sticks, 8 oz), room temperature
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 - 2 1/2 cups powdered sugar

Directions:

Oven 350 Fahrenheit.  Grease and flour two 8 or 9 inch round cake pans.

Make the Cake

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

In the bowl of a stand mixer, beat together oil and sugars.  Add vanilla and eggs; beat well.

Add 1/3 of the flour mixture to the egg mixture.  Mix in yogurt.  Add another third of flour mixture.  Add bananas.  Add final third of flour mixture.  Fold in chocolate chips.

Pour and divide batter evenly between the two prepared pans. 

Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean.   Allow to cool for about 10 minutes in the pans before flipping out onto cooling racks to cool completely. 

Make the Frosting

In the bowl of a stand mixer, beat butter and peanut butter together until light and fluffy.  Add vanilla and salt.  Add 2 cups of powdered sugar; add more as needed until frosting is thick enough to spread. 

Assembly

Center one cake layer upside down on a cake stand or plate.  Frost this layer within 1/4 inch of edge of cake. 

Place second layer on top, and frost cake with remaining frosting.  Sprinkle with additional chocolate chips, if desired. 

Jenny's Notes:

I prefer to use organic yogurt instead of sour cream in recipes simply because it's healthier.  I rarely have plain yogurt on hand, so I use vanilla yogurt and reduce the sugar in the recipe by 1/3-1/2 cup, depending on the amount of yogurt called for.  Feel free to use whatever you have on hand! 

Caramel Toffee Cheesecake

DSC_0185.jpg

Happy Thanksgiving!  I am thankful for so many things.  One of those things is cheesecake. 

Especially a caramel cheesecake with a layer of chocolate between the crust and cheesecake, toffee bits, whipped cream, and more caramel drizzled on top. Yep, especially that.

I love the graham cracker crust because it stays together so well! The secret is to use toffee bits in the crust. Toffee is sticky and while the crust is baking all the little pieces melt a bit, fusing the graham cracker crust together into a beautiful, slightly crunchy mass. No crumbling graham cracker crusts today! I mean, I even pressed the crust all the way up the sides of the pan and it stayed even after taking off the spring form pan. Success.

You know how they say actions speak louder than words?  Well, instead of talking about how much I love cheesecake and how great this crust is, I'm going to share the recipe with you...that's an action, right?  Then in turn you can make it, and then you acted on your thankfulness too.  This is such a great plan, let's go! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Yammie’s Noshery


Caramel Toffee Cheesecake

Serves about 16-20

Ingredients:

For the Toffee Crust

  • 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets

  • 1/2 cup / 85g toffee bits, plain or with chocolate (Heath Bits O Brickle)

  • 1/2 cup / 100g brown sugar

  • 1 cup / 226g butter, melted

  • 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

  • 3 8oz packages / 675g cream cheese, room temperature

  • 1 cup / 245g sour cream

  • 1 cup / 200g sugar

  • 1 Tbsp / 15g vanilla extract

  • 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)

  • 4 eggs, lightly beaten

For the Topping

  • 1 cup / 237g heavy whipping cream

  • 2 Tbsp / 40g maple syrup or sugar

  • 1/4 cup / 75g caramel sauce

  • 1/4 cup / 43g toffee bits

Directions:

Oven 300°F / 149°C.  10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

  1. Combine graham crackers, toffee, brown sugar, and butter.  Press firmly into the prepared spring-form pan, pressing all the way up the sides.  Sprinkle chopped chocolate evenly over bottom of crust. 

  2. Bake for 5 minutes or until chocolate is melted.  Remove from oven and spread chocolate evenly with a spatula.  Place crust in freezer while you make the filling.

Make the Filling

  1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes.  Add vanilla and caramel.  Beat in the eggs, one at a time, until just combined. 

  2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken. 

  3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes.  Remove from oven and allow to cool for a further 30 minutes.

  4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

  1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form.  Add maple syrup and beat until stiff peaks form. 

  2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula. 

  3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula.  Sprinkle with toffee and chill until ready to serve.

Jenny's Notes:

  • Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. 

  • You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

caramel, toffee crunch, Heath, Bits O Brickle, cheesecake, homemade caramel, chocolate, graham cracker crust
dessert
American
Yield: 16-20 servings
Author:

Caramel Toffee Cheesecake

Toffee graham gracker crust, a layer of dark chocolate, caramel cheesecake filling, and whipped cream, caramel, and more toffee bits on top.
prep time: 1 hourcook time: 1 H & 55 Mtotal time: 2 H & 55 M

ingredients:

For the Toffee Crust
  • 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets
  • 1/2 cup / 85g toffee bits, plain or with chocolate
  • 1/2 cup / 100g brown sugar
  • 1 cup / 226g butter, melted
  • 6 oz / 170g bitter-sweet chocolate, chopped
For the Filling
  • 3 8oz packages / 675g cream cheese, room temperature
  • 1 cup / 245g sour cream
  • 1 cup / 200g sugar
  • 1 Tbsp / 15g vanilla extract
  • 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)
  • 4 eggs, lightly beaten
For the Topping
  • 1 cup / 237g heavy whipping cream
  • 2 Tbsp / 40g maple syrup or sugar
  • 1/4 cup / 75g caramel sauce
  • 1/4 cup / 43g toffee bits

instructions:

How to cook Caramel Toffee Cheesecake

  1. Oven 300°F / 149°C. 10in / 26cm spring-form pan lined with parchment paper, bottom and sides.
Make the Toffee Crust
  1. Combine graham crackers, toffee, brown sugar, and butter. Press firmly into the prepared spring-form pan, pressing all the way up the sides. Sprinkle chopped chocolate evenly over bottom of crust.
  2. Bake for 5 minutes or until chocolate is melted. Remove from oven and spread chocolate evenly with a spatula. Place crust in freezer while you make the filling.
Make the Filling
  1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes. Add vanilla and caramel. Beat in the eggs, one at a time, until just combined.
  2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken.
  3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes. Remove from oven and allow to cool for a further 30 minutes.
  4. Refrigerate until completely chilled, about 6 hours or overnight.
Make the Topping
  1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form. Add maple syrup and beat until stiff peaks form.
  2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula.
  3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula. Sprinkle with toffee and chill until ready to serve.

NOTES:

Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Calories

619.24

Fat (grams)

42.95

Sat. Fat (grams)

25.01

Carbs (grams)

53.18

Fiber (grams)

0.90

Net carbs

52.27

Sugar (grams)

42.62

Protein (grams)

7.17

Sodium (milligrams)

376.36

Cholesterol (grams)

156.01
Nutritional information is approximate and based on 16 servings.
Created using The Recipes Generator

Homemade Eggnog

Do you know what 2 weeks from today is?  Yes, Thanksgiving!  A big feast requires lots of food, lots of planning, and of course lots of shopping, preparing, and cooking.  There are of course all the traditional dishes to make, but sometimes you want to throw in something new and delicious.  Since many of you, my smart friends, break out the eggnog for the first time on Thanksgiving, why not try making it homemade this year?  No high fructose corn syrup, artificial flavor, or "Holly"-ness about it.  (I still am not sure I know the difference between store-bought Hollynog and Eggnog?)  It's very simple to make, and can easily be doubled, tripled, or quadrupled (Hello, Morris family) to fit your needs.  'Tis the season to be jolly, not drink Hollynog.  

Homemade Eggnog

Makes 8 Servings

Ingredients:

  • 4 eggs

  • 1/2 cup sugar

  • 2 tsp vanilla extract

  • 1/2 tsp nutmeg, plus more for sprinkling

  • 4 cups milk

  • 4 oz. (1/4 cup) brandy, bourbon, or rum, optional

Directions: 

In a large bowl, whisk together eggs and sugar until light in color and the sugar has dissolved.  Whisk in vanilla, nutmeg, milk, and alcohol.  Strain into a pitcher or serving dish of choice and chill until ready to serve.  Sprinkle with additional nutmeg. 

Halve, double, or triple this recipe as needed.

Jenny's Notes:

So easy and delicious!  If you are worried about the raw eggs in this, simply use pasteurized eggs.  I am fortunate enough to be able to us eggs straight from chickens I know and trust. 

If you are serving this to children and/or people who don't drink, obviously don't add any alcohol.  What I like to do is add the alcohol to only half so everyone is happy, or let people add their own.  But not the children.

Serve in a punch bowl with dollops of vanilla ice cream for an extra decadent treat!