Creme Brulee

Today I made Crème Brulee and Chocolate Mousse. But I’ll post the mousse later, when I remember to take pictures. It was light and creamy and nothing like I imagined. PS it was an experiment. Cupcake has been harassing me for ages to make it for her. And then she didn’t even come to dinner to try it.

My parents say they’re having it for breakfast tomorrow.

I even didn’t think it was too bad and I’m not a custard fan. It was probably the vanilla bean that I used. It was a first for me. They smell pretty amazing.

I did cheat and not add the crack. If you want to do that, after the cups have chilled, sprinkle a tablespoon of sugar over the top and melt it with a hand torch, or very carefully in the oven, set to broil.

Crème Brulee


4 c Whipping Cream
1 whole Vanilla Bean, split lengthwise (or 1 T Vanilla Extract)
10 Egg Yolks
¾ c Sugar
6 T Powdered Sugar

Preheat oven to 325 degrees.

Pour cream into a saucepan. Add vanilla and bring to a simmer over medium-low heat. While cream is simmering whip egg yolks with the sugar until pale yellow and thick.

Strain cream using a fine mesh strainer.

Whip yolks while very slowly drizzling in warm cream. Go slow so the eggs don't cook!

Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins (I had 11 small custard cups). Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 24 minutes, or until just set. Do not allow to get brown.

Cool ramekins on countertop, and chill for at least 2-3 hours. Cover in plastic wrap to prevent a layer to form on top.

Recipe from Pioneer Woman

Peanut Butter Chocolate High Hats

I saw these on Jamie’s Green Kitchen a long time ago. I’ve always been intrigued with the way they look, but was hesitant to make them. I thought that the peanut butter would be overwhelming.

It’s not, and they’re pretty fantastic. Although, naturally, I didn’t follow the entire recipe. I’ve given up on the Swiss Meringue Buttercream combination. The eggs and butter never stay stiff enough. And I don’t like the way it tastes. What I did turned out quite well. The cake recipe came from the cookbook Baking easy-to-make great home bakes by Carole Clements

Best-Ever Chocolate Cake

1/2 c Unsalted Butter

1 c Cake Flour

1/2 c Cocoa Powder

1 t Baking Powder

1/8 t Salt

6 Eggs

1 c Sugar

2 t Vanilla

Preheat oven to 350 degrees. Place paper liners in cupcake pan.

Melt the butter over low heat; skim off any foam that rises to the surface. Set aside

Sift the flour, cocoa, baking powder and salt together three times. Set aside

Place eggs and sugar in a large heatproof bowl set over a pan of hot water. Beat with an electric mixer until the eggs double in volume and are thick enough to leave a ribbon trail, about 10 minutes. Add the vanilla.

Sift over the dry ingredients in three batches, folding carefully after each addition. Fold in the butter.

Divide the batter between the cups and bake about 18 minutes, until done. The cake will spring back when pressed, or a toothpick inserted will come out clean.

Frosting/Filling
2 tubs Cool Whip
8 oz Cream Cheese
1 c Peanut Butter

Combine the peanut butter and cream cheese. Fold in the Cool Whip.

When the cupcakes have cooled cut a small slit into each one. Using a large tip for a piping bag, insert into the slit and fill each cupcake with the Cool Whip mixture. Then top the cupcakes with a generous portion of the frosting.

Chill the cupcakes until the frosting is set.

Topping
12 oz Semisweet Chocolate Chips
3 T Vegetable Oil

Melt chocolate over double boiler. Add the oil and stir until smooth. Pour into a deep container, such as a 2 c liquid measuring cup. Dip each cupcake in the chocolate so that the frosting is coated. Chill until ready to serve.

Oreo Cupcakes

I finally remembered to take a picture so that I can post! 

Today I made Cookies and Cream Cupcakes, a recipe I found on Annie's Eats.  I didn't eat any because I was too stuffed to even think about trying one, but the roughnecks seem to like them.

They involve a lot of Oreos. I used nearly a full package, and I just used the wafers for garnish. Annie prefers using a sandwich.


One of the company men just stopped in to comment on them.

Co Man: Hi

Me: Hi

Co Man: I just wanted to say thank you for the cupcakes. I really like the Oreo things, they’re really good.

*Well, I’m glad you like the “Oreo things”, kid.

Here’s my modified recipe:

Oreo Cupcakes

Cupcakes
24 Oreo halves, with cream filling attached
2¼ c Flour
1 t Baking Powder
½ t Salt
½ c Butter, room temperature
1 2/3 c Sugar
3 Egg Whites, at room temperature
2 t Almond Extract
1 c milk
20 Oreo cookies, coarsely chopped

Frosting
8 oz. Cream Cheese, at room temperature

4 c Powdered Sugar, sifted
2 T Heavy Cream

In a small bowl mix the flour, baking powder and salt.

In another bowl, mix the butter and sugar until fluffy. Add the egg whites and mix well. Next add the almond extract. Alternate adding, and mixing, the flour mixture and the milk. When well combined add the cookie pieces.

Place a cookie half in the bottom of each lined well of a cupcake pan. Add batter over the cookies, filling the wells nearly to the top. Bake at 350 degF for 18-20 minutes, or until a toothpick comes out clean.

While the cupcakes cool, combine the cream cheese, powdered sugar and cream. Beat until smooth. Pipe over cupcakes and garnish with a cookie half and/or crumbs.

"Dying for Chocolate" Cookies

Today I couldn't sleep.  At noon I gave up and decided to make cookies.  For some reason I decided to make Pudding Cookies, even thought I didn't really like them.  But this time I only had chocolate pudding, and almond extract.  They turned out really well.  I just need to come up with a name for them, now.

Update: Cupcake gave me the idea of DDD or DD's Death because one of the company men said I was killing them.  Since it wasn't a DD that said it, I updated it a little.

PS  Right after I took this picture I accidentally moved the spoon.  And one of the cookies fell in.  It immediately turned to mush, but it was tasty mush.

"Dying for Chocolate" Cookies

1 c Butter

1 c Sugar

1 T Molasses

2 med Eggs

1 1/2 t Almond Extract

1/2 c Raspberry Jam

2 c Flour

1 t Baking Soda

1 sm pkg Chocolate Pudding

1 c Chocolate Chips

Mix the butter, sugar and molasses.  Wisk together the eggs, almond extract and jam.  Add to sugar mixture.  Add the flour, pudding mix, and baking soda and mix well.  Fold in the chocolate chips.  (I did this all by hand, so I didn't cream the butter.)  Drop by rounded teaspoon onto a greased cookie pan.  Bake at 375 for 12 minutes.  Remove from the oven soft, and let rest on the pan for 5 minutes.  Move to wire rack to finish cooling. 

So far these have been well recieved.  The DD told me they were "incredible" and one company man told me I was killing them.  At least they'll die happy, of chocolate overdose.

PS These are FAR better then the other Pudding Cookies

Tuna Salad

I grew up thinking that tuna salad was tuna, mayo and pickles.  While that combination is passable, I never really liked it.  I discovered, while in school, that tuna can be the garnish to an amazing salad.  Also I'm not the biggest fan of mayonnaise.  Every time I make it it turns out a bit differently, but it is exciting to be able to experiment and almost always end up with a good dip or sandwich.

I like adding fruit for just a hint of sweetness.  And I have tried just about anything to substitute for mayonnaise.  Last night I discovered a solution.  Most of the time I've had to use just a little to keep the salad together, and used mustard for the rest of the dressing.  I found that Laughing Cow Cheese is perfect, no mayo required.

So, whenever I get a craving for some tuna I grab my chopper and anything I have in the fridge.

Tuna Salad

1 can or packet of Tuna

2 wedges of Laughing Cow spreadable cheese (I used original swiss)

Any or all of the following

Pickle

Carrots

Celery

Tomato

Avocado

Cucumber

Red or Green Pepper

Mushrooms

Green Onion

Corn

Apple

Strawberry

Grapes

Plum (The best tuna salad I made was with a plum.)

Chop the fruit and veggies into small pieces.  (The smaller they are the easier they are to dip, or spread on crackers)  Mix into the tuna and cheese with a fork.

Serve with:
Crackers
Pretzels
Bread
Over spinach or lettuce.

Almost Orange Julius

I don't get it very often, but every time I go to the mall and stop at Orange Julius I wonder why I don't stop there more.  It makes me think of school shopping trips to the outlet malls.  Lots of people, lots of walking, and lots of sun. 

I was really excited when I found a recipe for it.  But somehow I never got around to trying it.  When I found this super easy recipe for a close substitute in Sugar Cookie Murder by Joanne Fluke, I tried it right away.  And it's pretty good, for a fake. 

Fake Orange Julius

6 c Orange Juice
1 sm. pkg Vanilla Pudding (makes 2 cups)
1 pkg Dream Whip (makes 2 cups)

In a blender combine 3 cups orange juice, the pudding mix and the dream whip.  Blend it well.  Pour into a pitcher.  Add the final 3 cups of orange juice and stir well.  Serve over ice. 

This could also be blended with ice for a slushy, combined with vodka for a screwdriver, or just plain.  So far I've had it plain, but it's good enough that I'll keep making it.  Maybe some day I'll try some other combinations. 

Yummy! Peach Cobbler

I just read another book by Joanne Fluke.  She writes some funny murder mysteries, but the best part is the recipes.  And the majority of them are baked goods!  This one was called Peach Cobbler Murder, so naturally I had to try the peach cobbler. 

It turned out pretty amazing.

Peach Cobbler

Peaches

10 c Frozen Sliced Peaches (about 2 1/2 lbs)

2 T Lemon Juice

1 1/2 c Sugar

1/4 t Salt

3/4 c Flour

1/2 t Cinnamon

1/2 c Butter, melted

Let peaches thaw for about 10 minutes.  Mix flour, sugar, salt and cinnamon and toss with peaches.  Spread into greased 9x13 cake pan.  Sprinkle any extra flour mixture over the top. 

Melt the butter and drizzle it over the peaches, then cover with foil.

Bake for 40 minutes at 350 deg.

Topping

1 c Flour

1 c Sugar

1 1/2 t Baking Powder

1/4 t Cinnamon

1/2 t Salt

1/4 c Butter, softened

2 Eggs, beaten

Mix the flour, sugar, baking powder, cinnamon and salt.  Cut in the butter.  Add eggs and mix.

Drop spoonfuls over the peaches. (It doesn't have to be smooth or completely cover the fruit.  It will grow as it bakes)

Bake for 50 minutes at 350 deg.*

*I started checking mine at about 30 minutes, and at 40 it was perfect.

Serve hot with ice cream, cold with whipped cream, or however YOU like it!