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Category Archives: Desserts

Chocolate Chip Peanut Butter Oatmeal Cookies

Pretty good cookies!  From this Kraft recipe, Splenda subbed for the white sugar.  We had crunchy peanut butter and it worked perfectly.  Mrs J had too many to fit on one pan, she opted to test drive the first tray rather than load two.  She thought she needed to mash the second batch a little bit flatter and add minutes to the bake.It’s finally cooled down outside enough to cool the cookies, thanks to a front that brought us some rain early this morning and sun this afternoon. The smeared look to the chips is due to her mashing that first batch while they were still mid-bake.

It added a bit of an interesting look to the batch.  Top was mashed during the bake, the bottom cookie is from the second batch.  The longer baking time added a little more crunch to the texture, as you would expect.  I ate some from both batches and can’t pick the winner.

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Chanting Is Always Iffy

I will be MIA for a week or so. I’m traveling. Hopefully I’ll return with some great photos and recipes ideas. I know I’ve slacked on the last week (and next) week of menus. But been putting in very long days in order to clear my schedule for this trip (no vacation days when you have your own business, I’m afraid).

We’ll pick up when I get back with some fun and favorite fall recipes. Until then….



 

Pastry Pr0n

Cheesecake!

Yum!  Mrs J turned this out yesterday, it has a brownie crust on the bottom, chocolate and caramel drizzles on the top, and a no holds barred cheesecake in between.The brownie crust was a generic box mix, she used a long bread knife to plane the top flat.  The drizzled garnish of chocolate and caramel came out of jars.

Coffee. Cake.

DSC_2264 (1600x1200)

Favorite Apple Crisp

Love when apples are on sale, always plenty for my favorite crisp:

perfect-apple-crisp

Recipe here.



 

Mmm… Cream Horns

20160825_124016(1600x1200)Making these was a fun way to spend a sweltering late August day.20160825_112315(1600x1200)Cut a flat of puff pastry into strips like so.  These are roughly 3/4″ wide – each one will become one horn when wound around the specialty pastry molds.  We had 6 so we had to run relays, I ordered more.20160825_120258(1600x1200)Mrs J brushed them all with an egg wash and sprinkled on some sugar.  They will bake for about 12 minutes at 350, check them every 5 minutes, turning them once.20160825_123057(1600x1200)When they’ve cooled use a pastry bag to fill with cream.  We tried this recipe:

MARSHMALLOW FLUFF ICING
1 stick butter (no substitutes)
7 oz jar of marshmallow creme
4 oz confectioner’s sugar
1/2 tsp. vanilla

Beat butter until creamy. Add marshmallow fluff and incorporate into butter. Slowly add sugar and vanilla. Continue beating until light and fluffy.

Alas, we didn’t read the method closely enough and dumped everything into a bowl and set at it with a hand mixer, I think the cream we ended with was a bit heavier and not quite as stiff as it could have been.  Delicious, though!

Here’s a cream recipe we didn’t go with:

1 lb.  confectioners’ sugar
1 c.   Crisco
1 t    vanilla
Dash of salt
1/4 c. boiling water
Whip this all together and it will last about a month

And another one that we did try:

1 cup cream cheese, softened
1/2 cup marshmallow cream
1/4 cup powdered sugar

This last one was Mrs J’s favorite, and seemed to work a tad better:20160825_155025(1600x1200)

Plum Crumble

Plums

What to do with all those plums? We’ve been eating as many as possible and I’m thinking of freezing some more. If frozen, this recipe is the perfect way to use them.

Plum crumble

Plum Crumble

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp cinnamon
  • 1 stick butter
  • 4 oz chopped pecans or almonds
  • 1 tbsp butter, melted
  • 2 cups plums, pitted, peeled and sliced
  • 2 tbsp orange juice
  • 2 tbsp sugar
  • 1 tbsp flour
  • ¼ tsp ginger

8×8 baking dish, greased

bowl

In bowl, cut together ½ cup sugar, brown sugar, 1 cup flour, oatmeal, cinnamon & butter until crumbly. In greased baking dish, spread crushed nuts on the bottom and drizzle with melted butter. Mix together orange juice, 2 tbsp sugar, 1 tbsp flour and ginger. Toss gently with fruit and spread over nuts. Top with crumbled mixture and bake at 350° for 25 to 30 minutes. Top should be golden and filling bubbly. Let cool 10 minutes before serving to let fruit set.



 

Dutch Chocolate Gelato

Hazelnut Gelato1

Pictured above is Hazelnut Gelatorecipe here.

There will be a photo in the recipe exchange tonight of the chocolate gelato and I’ll copy it here…

It’s ice cream time and gelato is so easy in my ice cream maker. The first batch in the new house.

Dutch Chocolate Gelato

Begin with the Gelato base (below)

After you beat the eggs and sugar, sift in 2/3 cup dark chocolate cocoa. Combine well and then continue recipe as directed below.

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

Recipe makes 1 to 1-1/2 quarts



 

Apple-Raisin-Walnut Crisp

Caramel Apple CrispI love fruit crisps. They are quick and easy to make and with all the good ingredients I feel less guilty about the sweet treat. This one kicks up traditional apple crisp a notch.

Apple-Raisin-Walnut Crisp

  • 3 Granny Smith apples, cored & sliced (peeling opt)
  • 1 tsp cinnamon
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 1 cup packed brown sugar
  • ½ cup butter, softened
  • 1 cup rolled oats (not instant)
  • 1 cup flour

8×8 glass baking dish, lightly greased, small mixing bowl

Place apples, cinnamon, raisins, nuts and ¼ cup sugar in baking dish, mix well.

In mixing bowl, cream butter and remaining sugar, add flour and oats, mix until crumbly.  Crumble over the apple mixture.

Bake at 375° for 15-20 minutes until top is golden brown.  Let cool.

Alternately you can use this cast iron skillet method for making the crisp.

cropped-easter-lily1.jpg