I was putting on the last touches for my New Year's Eve gathering and finding it hard to believe another year has come to an end. This has been a challenging year. I have had a lot of struggles, lost some special people along the way, dealt with some health issues...but thankfully I'm still standing and have a good feeling about what is to come.
I'm looking forward to bringing in the new year with some close friends. During the course of the year I met some wonderful new friends, reconnected with some friends and have some old friends stopping by, like my bestie coming to town from NYC, who I have been friends with for over 15 years.
We have had snow on three occasions already so it is looking like we may have a bad winter. New York got about 21-32 inches of snow over the Christmas weekend. I started to worry that my girlfriend would not get here from New York. And to my dismay, she called to tell me that it did not make sense for her to come down with the weather being unpredictable and having to get back in the swing of things after the first of the year. I was admittedly kind of bummed because we only get to hang out 4-5 times a year.
Oddly enough, her mother was in town visiting for Christmas vacation from North Carolina. And ma's flight got cancelled for 5 days because of the inclement weather. So turns out, Ms. T is going to have to drive her mother to North Carolina to bring her back home. My, my! God works in mysterious ways, huh? By some strange coincidence, she will be coming to the gathering after all. Things are already working in my favor and the new year hasn't even begun yet. This is a good sign!
One of my many tasks for today was to make a brownie tray with chocolate and blonde brownies. In my opinion, fudge brownies are a better partner with ice cream and chocolate sauce and chocolate brownies are better standalone brownies. Brownies can be dressed up with chocolate chip morsels, walnuts, pecans or whatever you are in the mood for. I am in the mood for walnuts and chocolate chips today. Can't you see how gooey and rich these are just from the pictures?
I think the best brownies are chewy with a crunchy top. Chewy brownies are achieved by removing the brownies from the oven a moment or two sooner than the recipe calls for, when there is a tad bit of batter on the toothpick when inserted.
Happy New Year! Wishing you a healthy, happy, prosperous 2011.
Chocolate Brownies
3/4 cup cocoa, unsweetened
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts
2 cups semisweet chocolate chips
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter.
Add boiling water; stir until well blended. Stir in sugar, beaten eggs, remaining 1/3 cup butter and vanilla flavoring.
Stir in flour and salt. Fold nuts and the chocolate chips into batter. Pour batter into a greased baking pan. Bake at 350° for 35 to 40 minutes or until brownies begin to pull away from sides of pan.
Cool before cutting into squares.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I absolutely have no excuse for sneaking this dip recipe into my dessert blog so I am not going to make one up. I just felt like it. We're doing more of that in the new year. It was just so darn good that I thought it warranted some recognition.
You can almost always find a good dip at a holiday, birthday or sports gathering. My favorite dip is the spinach dip, which I go to Cheddar's to get and eat two or three of by my lonesome...it is so addictive. But I decided to try this salmon dip after having a similar dip at a birthday party recently.
This is a hectic week with projects to finish up with work, people to entertain for the holiday and loads of cooking and baking to do! Why didn't I think to shut business down for the rest of the year so I could be off like everyone else? Since I didn't, I am trying to keep things really simple. Otherwise I will be so tired that I won't be able to enjoy the festivities.
It doesn't get much simpler than this. Poach the salmon and dump everything else in. This dip turned out wonderfully! So much so that I have gone to the fridge to eat some on...well, I don't have to tell everything. It's really good...you gotta try it!
Salmon Dip
2 c salmon, finely chopped
8 oz cream cheese
1 tsp liquid smoke
1 tsp minced onion
1 tsp lemon juice
1/2 tsp kosher salt
1/4 tsp pepper
If you use fresh salmon, poach salmon in 2 cups of white wine for 10 minutes. Then finely chop the salmon after it has cooled.
Bring cream cheese to room temperature or microwave at a medium setting for 2 minutes or until softened. Stir until the cream cheese is smooth. Stir in the remaining ingredients. Mix well. Dip can be served hot or cold. If you prefer warm dip, preheat oven to 350 degrees. Place dip in oven for about 15 minutes. Serve with melba toast, crackers, tostada chips or on a baguette.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
Is it true that blondes are more fun? In the case of these brownies, I might have to agree. Don't get me wrong, I love a great chocolate or fudge brownie but I must say that I am partial to desserts with a caramel or butterscotch taste.
There are a lot of stories about where brownies originated from...one legend says that a chef mistakenly added melted chocolate to a batch of biscuits...another story is of a housewife in Maine who forgot to add baking powder to her chocolate cake and when her cake didn’t rise properly, instead of tossing it out, she cut and served the flat pieces. I am not sure which, if any, is true but they have certainly evolved from the early 20th century. Did you know there was even a National Brownie Day? Pretty important stuff, huh?
These brownies are so good and so chewy and so rich. I am not sure how much I would add to blonde brownies, other than nuts or perhaps coconut, because they are so rich and tasty on their own. But I hope you enjoy these as much as I do!
Blonde Brownies
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 cup ground walnuts
1/4 teaspoon salt
1/4 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease an 8-inch square baking pan.
Cream shortening, brown sugar, vanilla and eggs. In a separate bowl, mix together the flour, walnuts, baking powder and salt. Slowly add to egg mixture, stirring until well blended. Spread dough evenly into prepared pan.
Bake for 20-25 minutes or until inserted toothpick comes out clean.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
Over the summer, I had a gathering with a group of friends and was given the task of making a light dessert because everyone was signing up for Weight Watchers. So I told the gang I was making sorbet and cookies and they all groaned. "Who eats that?" "We didn't mean for you to do something that light." So I started second guessing my dessert selection and decided to add a few other desserts in case the sorbet and shortbreads were not a fan favorite. I ended up baking a pound cake and butterscotch brownies but nothing disappeared as fast as these shortbread cookies that no one wanted.
So I am planning out my New Year's Eve menu and thinking this might be a good cookie to have around...something not too sweet so my drinking folks won't be groaning about a stomach ache before the clock strikes 12.
Shortbread Cookies
3 c flour
1 tsp salt
2 sticks unsalted butter, room temperature
1 c sugar
1 large egg, lightly beaten
1/4 tsp almond extract
2 tbsp lemon juice
Preheat oven to 350 degrees.
In a medium sized bowl, combine flour, salt, butter and sugar. Mix until crumbly. Add the egg, extract, and lemon juice. Shape into two disks, wrap in plastic, and refrigerate for an hour.
Let cookie dough sit at room temperature for 15 minutes. Roll out a disk, one at a time, between two sheets of parchment paper. Cut dough with cookie cutter to form cookies. Bake for 8-12 minutes or until the edges are just slightly golden brown. Rotate baking sheet at the midway point, until the edges are lightly golden and the tops of the cookies are slightly less golden. Remove from oven when done. Let cool on a rack for 10 minutes.
Note: You may sprinkle with white decorating sugar, if desired. If so, brush the tops of cookies with egg wash, sprinkle sugar and then bake.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I am not sure why my sinuses decided to start affecting me as an adult but I am so not happy about it. They are depriving me of my love of ice cream. Every now and again I will sneak in a small scoop or spoon full but I end up paying dearly for it later. So I have really gotten into making sorbet over the last year.
I swore I would not make anything else with eggnog until next year because I have truly had my fill of eggnog this holiday season. But I just ran across a recipe online for eggnog ice cream with soy milk powder and almond milk. Have I found the cure for my lactose intolerance? Might I be able to enjoy a bowl instead of a smidgen for New Year's Eve? I'm too chicken. I can't do it. I better go with my first choice, which is a raspberry sorbet. I must depart from the eggnog until the fall of 2011 and save myself...
Raspberry Sorbet
4 c raspberries
1 orange, juiced
1 c sugar
1 c water
1 tbsp vodka
Place the water and sugar in a saucepan and heat on medium heat until the sugar has dissolved. Bring the sugar water to a boil and boil for 2-3 minutes. Remove from heat and cool.
Puree the raspberries in a food processor and then pass through a fine sieve into a large bowl, keeping the juice and discarding the seeds. Mix in the orange juice and vodka after the seeds are discarded.
Whisk the sugar mixture with the raspberry puree and cool for several hours in the fridge. Once cooled, churn in an ice cream maker as per instruction manual. Freeze for 2 hours before serving.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
You can really get into a lot of trouble eating around the holidays, particularly when you have nothing to do, which is my situation at this very moment. I was all set to make my dinner and planned on making a baked sweet potato to go along with my meal. And then it hit me...the overwhelming urge to have some sweet potato fries! I'm not going to tell you what I'm having for dinner because sweet potato fries don't go with this meal one bit. But I am having a craving so sweet potato fries it is.
Yes, I know the blog is mainly about sweets and baked goods but don't be so technical...I am baking them in the oven...they do have the word sweet in them...and the site is virtually everything sweet so that does leave me a bit of wiggle room.
I have a ton of kitchen gadgets and have a really basic fry cutter that comes in handy. But since I am bored this evening, I am going to cut mine the old fashioned way. However, if you have a burning desire to make fries on a regular basis, you can purchase a Progressive International Vegetable/French Fry Cutter through Amazon and shorten this process.
Sweet Potato Fries
1 large sweet potato
1 tbsp coarse kosher salt
2 tsp ground pepper
2 tbsp olive oil
Dash of paprika
1 tbsp vinegar or apple cider vinegar, optional
Wash the sweet potato well to remove any debris from the skin. Cut off the ends, discard, and cut the potato into small strips, as equal in size as possible. In a large bowl, toss the potatoes with the olive oil, salt, pepper and paprika.
On a large baking sheet covered with non-stick foil or parchment paper, arrange the potatoes evenly. Bake at 350 degrees for about 1 hour or until crisp. Once the fries are done, remove from the oven and toss with vinegar.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
Christmas Eve was a really busy day. I love this part of the holidays...the doorbell was ringing all morning, Christmas music was playing in the background, and I was able to visit with friends that I only get to see once or twice a year. As Diana Krall sang Christmas Time is Here, I reflected on 2010 and savored moments like these, spent with friends and family.
After finishing all of my holiday baking, I was craving a cookie to have with the chocolate sorbet I was testing out for New Year's Eve. I have been trying to find a cookie, other than a shortbread, to scoop my ice cream out with. It needed to be thin, crunchy and packed with flavor. These lace cookies fit the bill.
Lace cookies only have a few simple ingredients but they taste and look like it took hours to make. As you are preparing them for baking, you'll think perhaps they will not turn out properly because they start out as just a blob on the cookie sheet. They don't have any form, like your typical cookie dough. But when they are done, the finished product is nothing short of perfection.
This is not something you should try if you are in a hurry. They are very delicate but can be shaped any way you like, if you move quickly and carefully enough. They will harden quickly so you can only bake 3-5 at a time. You can place them over a rolling pin and they'll look like a Pringles potato chip. You can roll them around a wooden spoon and have a cylinder. Or you can shape them around a metal cone to have a mini cookie cone. But no matter how they are shaped, they taste like pure heaven.
They'll put you in the mind of a waffle cone or perhaps a fortune cookie. Other than me burning the crap out of my fingers each time I shaped them, I would say these might rank as one of my Top 5 cookies.
Orange Lace Cookies
1 stick butter
1 cup granulated sugar
3/4 cup flour
1/2 cup orange juice
1 tsp orange zest
Melt the butter in a small saucepan and set aside. Whisk flour and sugar in a bowl. In a separate bowl, combine the orange juice and zest. Combine the juice mixture with the dry ingredients. Incorporate the butter and blend until fully combined. Refrigerate overnight or for a minimum of 6 hours.
Preheat oven to 350 degrees. Pour batter into a pastry bag and pipe cookies onto Silpat at least 3 inches apart. Bake for 8-10 minutes or until golden brown. Be careful not to over bake.
Allow cookies to cool for approximately 60 seconds before attempting to move them. Using a spatula, carefully remove the cookies from the Silpat and shape them by molding them around a rolling pin or similar object. Once cooled, store them in airtight container for up to 3 days.
Almond Lace Cookies (Recipe from Martha Stewart Living)
4 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon orange liqueur
3/4 cup almonds, ground
1 tablespoon all-purpose flour
1/2 cup sugar
In a small saucepan over medium heat, combine butter, cream, and liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until bubbling, 2 to 3 minutes. Remove from heat and keep warm.
Preheat oven to 375 degrees. With a spoon, place cookies onto Silpat at least 3 inches apart. Bake for 6-7 minutes or until golden brown. Be careful not to over bake.
Allow cookies to cool for approximately 90 seconds before attempting to move them. Using a spatula, carefully remove the cookies from the Silpat and shape them by molding them around a rolling pin or similar object. Once cooled, store them in airtight container for up to 3 days.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I was thinking of some unique desserts to have at my New Year's Eve gathering and ran across a recipe for chocolate sorbet from David Lebovitz's The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments.
Chocolate sorbet? Well it is certainly unique and that is what I'm going for. I'm not a coffee drinker and always wonder why people like iced drinks that are supposed to be hot. So considering this sounds like hot chocolate gone wild, how exactly would a cold glass of hot chocolate taste? Hmmm...Okay, I am mildly curious.
So I prepared the sorbet and snuck to the freezer to get a spoon full and oh my! I was very pleasantly surprised. Chocoholics beware...this was a very rich, decadent, sinful dessert. I can hardly describe what it tastes like...a fudge brownie maybe? Ganache? Whatever it is, thankfully it is way too rich for me to devour more than a few teaspoons at a time. So all is well.
Chocolate Sorbet
2 1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from the heat and stir in the chocolate until it's melted. Stir in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
There are two things my son thinks are absolutely essential to have during the holiday season...cranberries and eggnog. He can hardly wait for Thanksgiving to be over so he can begin to see it popping up on the shelves. I have been hiding the 'nog in the back of the fridge so Andre' won't drink it all because I was planning to bake with it and was using it for Christmas breakfast. Considering I have made eggnog pound cake, egg custard pie and now these waffles...I am somewhat thankful that we will not see eggnog again for another year.
I did not plan for a large breakfast this morning because supposedly we are gathering early this year for Christmas dinner. Now of course we say that every year and if dinner is scheduled for one o'clock, we are typically eating by 3. But, of course, this would be the day that we eat on time, when we have a full belly from breakfast.
These waffles are nice and fluffy with a hint of holiday cheer--rum, nutmeg and cinnamon. Enjoy!
Eggnog Waffles
1-1/2 cups all-purpose flour
1 tbsp sugar
2-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1 cup eggnog
2 tbsp butter
1 egg, lightly beaten
1 tsp vanilla
1 tsp rum
In a bowl, mix the flour, sugar, baking powder, spices and salt. Make a well in the center, and pour in the eggnog, butter, egg and flavorings. Mix until dry ingredients are evenly moist.
Heat waffle iron. Oil or spray with cooking spray. Pour a scoop of batter on the waffle iron. Cook until indicator light goes off or until browned.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I have been on my feet for the last 10 hours baking. Clearly it is time to throw in the towel as things are starting to go wrong. I have a caketastrophe. I am finishing up an eggnog pound cake to take to Christmas dinner at my mother's tomorrow and the cake sticks to the bottom of the pan. What the..? Say it ain't so! I am somewhat of a perfectionist. The dessert lady can't take a less than perfect cake to dinner. But honestly, at this point, it is out of my hands...my body is telling me it's officially a wrap!
Everyone loves a good pound cake. This is not your typical pound cake with a pound of all the ingredients we love but aren't supposed to eat. It is much lighter...reminds me of a coffee cake even. I said I was tired but I didn't say I wasn't creative! I saved the cake by turning it upside down and drizzling it with a little glaze. You think anyone will notice? It tastes good so that is all that matters. Merry Christmas!
Eggnog Pound Cake
1 cup butter, softened
3 cups granulated sugar
6 large eggs
3 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup eggnog
2 teaspoons vanilla extract
2 tablespoons rum or brandy
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Generously grease and flour a 12-cup Bundt pan; set aside.
Beat butter at medium speed until creamy. Gradually add granulated sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavoring.
Pour half of batter into prepared pan. Combine cinnamon, nutmeg, allspice and cloves together. Sprinkle spices over batter. Swirl batters together, using a knife.
Bake at 350° for 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan and let cool entirely.
Glaze
1 c powdered sugar
3 tbsp whipping cream
1 tsp rum or brandy
Combine ingredients, stirring until smooth. Drizzle glaze over warm cake.
Garnish with powdered sugar, berries, whipped cream or vanilla ice cream. In the spirit of Christmas, I chose to go with sugared cranberries.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
