Strawberry Cheesecake Rice Crispy Treats

Strawberry Cheesecake Rice Crispy Treats

Last week I posted a new recipe for homemade Cheesecake Marshmallows, and I wanted to share the recipe of how I used the mallows because the flavor is so unique.

The recipe for the cheesecake flavored marshmallows can be found here.

I created this recipe some time ago. I started with strawberry Rice Krispie treats that I created for my nieces and nephews. To make simple strawberry flavored Rice Krispie treats, all you have to do is use plain marshmallows in lieu of these cheesecake flavored ones.
The natural progression for strawberry cheesecake Rice Krispie treats came when I decided to attempt to make my very own homemade marshmallows.

Like most recipes, it is simple to make your own flavor or version by switching out some of the ingredients. You can create or use any flavor marshmallow you like, and the same goes for the freeze dried fruit. Make banana flavored Rice Krispie treats by using freeze dried bananas. Or even thrown in some vanilla wafers to make banana pudding Rice Krispie treats. Maybe that will be my next recipe to post.

The good news is that this recipe is extremely simple, so any level of cook can make it. It is also a really great recipe to make with your kids. I hope it inspires you to come up with your very own uniquely flavored Rice Krispie treats.

Three finished treats stacked high on a plate

Strawberry Cheesecake Rice Crispy Treats

Category: Recipes

A stack of pink rice crispy treats

Ingredients

  • 6 Cups of Rice Crispy Cereal
  • 2 Tablespoons of Butter
  • 10 Ounces of Cheesecake Flavored Marshmallows
  • 1/2 Ounce of Freeze Dried Strawberries

Instructions

  1. Prepare a 9x9 baking pan, or size of your choosing by spraying it with cooking spray. Set aside.
  2. Pulverize the freeze dried strawberries with a food processor. Once strawberries are a fine powder, place the powder in a large mixing bowl.
  3. Pour the cereal into the same mixing bowl, and mix together the strawberry powder and cereal. Set aside.
  4. In a small sauce pan, heat butter and marshmallows over medium heat. Stir with a rubber spatula until the butter and marshmallows are fully melted and combined.
  5. Pour marshmallow mixture over the cereal mixture and mix until fully combined.
  6. Pour the finished mixture into your prepared baking pan, spreading until even on top.
  7. Allow the treats to set up for at least one hour before slicing and serving.,
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https://epicuropedia.com/2019/04/03/strawberry-cheesecake-rice-crispy-treats/

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Cheesecake Marshmallows

Cheesecake Marshmallows

Marshmallows are one of those things that I have always wanted to make at home. But when it is so easy to just buy a bag of pre-made marshmallows at the store, why take the time to do it yourself? Have you ever tried a homemade marshmallow? There is no comparison! Making them yourself is totally worth it.

The homemade version is fluffier, lighter, gooier, and even more so of all of the things that everyone loves about a marshmallow. And after making my very first batch (successfully might I add), I concluded that it is not very hard at all. The only troublesome part is dealing with the extra sticky freshly made mallows.

The second benefit to making them at home is that you can flavor your confection with almost anything. I found a bottle of cheesecake extract on Amazon and it arrived in two short days. Click here for the extract.

And finally, you actually get to see what is in your food. Instead of pumping yourself with processed store-bought stuff.In a few short days, I will post my recipe on how I used these little clouds of cheesecake heaven. Until then, just eat them by the handful.

The marshmallow being coated is powdered sugar

Cheesecake Marshmallows

Category: Recipes

Up close of the marshmallows after being sliced

Ingredients

  • 1 Cup of Light Karo Syrup
  • 0.625 Fluid Ounces of Cheesecake Extract
  • 3 (1/4-ounce) Envelopes of Unflavored Gelatin
  • 1 Cup of Water
  • 1 1/2 Cups of Sugar
  • 1/4 Teaspoon of Salt
  • Approximately 1/2 Cup of Powdered Sugar

Instructions

  1. Prepare a 9x9 (or something similar) baking pan by coating it in cooking spray then powdered sugar. Be sure to shake out any excess sugar. Set aside.
  2. In your stand mixer, pour in 1/2 cup of water then sprinkle over the gelatin. Allow the gelatin to bloom while you prepare the rest of the recipe. Be sure to attach your whisk beater.
  3. In a small saucepan combine the karo syrup, sugar, salt, and 1/2 cup of water.
  4. Heat over medium heat, cooking until the candy reaches 240 degrees Fahrenheit or soft ball stage.
  5. Once at the desired temperature, remove the mixture from the heat and allow the bubbles to dissipate.
  6. With your stand mixer on low, slowly pour the candy mixture into the bowl.
  7. Once the mixture is full incorporated, turn the speed up to medium. Whisk the mixture for approximately 10 minutes or until the mixture folds back onto itself in a thick ribbon.
  8. After the mixture is at the desired texture, beat in your cheesecake extract.
  9. Pour the mixture into the prepared baking pan. Smooth the top of the mixture with wet hands.
  10. Allow the marshmallows to set for at least 4 hours before slicing.
  11. After slicing, coat eat marshmallow in powdered sugar to subdue their stickiness.
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Double Cookie Birthday Cake

Double Cookie Birthday Cake

I am positive after reading that title you are asking, “What the heck is a double cookie birthday cake?” It is a creation from my own head. A vanilla cake stuffed with eggless cookie dough then coated in a cookies and cream icing, i.e. double cookies.

The idea started with last years birthday celebration for my husband. His all-time favorite cookie is a snickerdoodle, so I made him a triple cookie birthday cake. It was literally three different layers of cookie smothered in a salted caramel buttercream icing.

My Triple Cookie Cake recipe can be found here.

For his birthday this year, I wanted to keep the theme going for my husband. So instead of three layers of cookie, I made three layers of classic vanilla cake; the cookie portion would come in with the icing and stuffing (making it only a double cookie cake).

To finish it off? An optional drizzle of creamy rich chocolate ganache and a big ball of cookie dough.

The finished result is a classic vanilla birthday cake that everyone knows and loves jammed with those nostalgic cookie flavors of your childhood.

Double Cookie Birthday Cake

Category: Recipes

Double Cookie Birthday Cake

Ingredients

  • For the Eggless Cookie Dough:
  • 3/4 Cup of Packed Brown Sugar
  • 1 Stick of Unsalted Butter, softened
  • 1 Cup of Chocolate Chips
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of All Propose Flour
  • 2 Tablespoons of Whole Milk
  • For the Icing:
  • 2 Sticks of Butter, Softened
  • 4 Cups of Powdered Sugar
  • 1/2 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Vanilla Extract
  • 1 Sleeve of Oreos, crushed
  • For the Cake:
  • 2 Sticks of Unsalted Butter, softened
  • 2 Cups of Granulated Sugar
  • 2 Eggs
  • 1 Tablespoon of Vanilla Extract
  • 2 Cups of Cake Flour
  • 1 Cup of Buttermilk
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Baking Powder

Instructions

  1. Start by making the cake layers. Grease and flour three 8-inch cake pans then set them aside until ready to use.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In you stand mixer, cream together the butter and sugar until light and fluffy. This takes approximately 3-4 minutes.
  4. In a small bowl mix together the wet ingredients; the eggs, buttermilk, and vanilla.
  5. In a separate small bowl sift together the dry ingredients; the flour, baking powder, and salt.
  6. Starting with your wet mixture, pour in 1/3 and mix over medium speed until fully combined.
  7. Next add in 1/3 of your dry mixture, mixing until combined.
  8. Continue adding in your wet and dry mixture, alternating, until your finish with the final 1/3 of your dry mixture. Mix on medium speed until the batter is fully combined.
  9. Divide your cake batter evenly between the three cake pans.
  10. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
  11. After baking, allow the cakes to cool completely before assembly.
  12. While the cake layers cool, create your eggless cookie dough.
  13. In your stand mixer, on medium speed, beat together the softened butter and the brown sugar until light and fluffy. This should take 3-4 minutes.
  14. Add in the flour, milk, and vanilla beating until combined.
  15. Add the chocolate chips, mixing in by hand.
  16. Set the dough aside until ready to use.
  17. Make your icing by creaming the butter in your stand mixer.
  18. Gently pour in the powdered sugar 1 cup at a time. Mix fully before pouring the next portion.
  19. Once the icing is nice and whipped, pour in the salt, milk, and vanilla. Mix on medium speed until fully mixed.
  20. Finally, pour in the crushed oreos and mix until the oreos are incorporated throughout the icing.
  21. Assemble your cake by spreading a layer of icing between the first two layers, the cookie dough should go in the middle, and another layer of icing over the top layer.
  22. Any leftover cookie dough can be used to decorate the top of the cake.
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https://epicuropedia.com/2019/02/28/double-cookie-birthday-cake/

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Happy Valentine’s Day! I hope your day is filled with joy and love–even if that means cuddling your dog a little extra.

I did not plan on posting for Valentine’s Day. That all changed when I watched the latest episode of Kids Baking Championship. I watch almost any baking show available.

On the last episode, the challenge was to create a tart with crazy ingredient. Pink peppercorns were one of the ingredients given to use. So, laying in bed, watching these kids kill it in the kitchen I thought, “I can do that!”

Strawberry, chocolate, and a little spice from peppercorns just seemed like the perfect Valentines combination. So the stars aligned, and this recipe would be the perfect one to post on Valentine’s.

Also, I knew my husband would love it. Two birds, one stone.

The tart itself is nothing crazy–simple dark chocolate pate sucree (crust) sits on the bottom with a swirled airy white chocolate mousse to full it. The crazy comes in with the sauce for the top, cooked down fresh strawberries with pulverized pink peppercorns.

Pink peppercorns work perfectly with fruit because they are much more floral than normal black peppercorns. They also have less of a peppery bite.

Finished tart ready to be served

This is not a beginners recipe so as always I want to give you a few tips to help:

  • Creating a light mousse only takes a few ingredients and proper technique. You use both meringue and whipped cream. To create a perfect meringue use room temperature egg whites and ensure there is not even a fleck of egg yolk in the whites.
  • Folding is how your incorporate meringue and whipped cream into the chocolate. Folding is not like whisking or stirring. To fold you gently cut down the middle of your mixture with a spatula, then fold over one half of the mixture over the second half. Repeat until everything is blended.
  • Always chill your tart shell before rolling it out, fit the shell to the tart pan once cooled, and also chill again before baking it once it is fit into the tart pan. This will prevent shrinkage.
  • Always poke holes with a fork in the bottom of the tart dough to prevent it from puffing during baking.

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Category: Recipes

A slice of tart with sauce on top and a bite taken out

Ingredients

  • For the Crust:
  • 1/3 Stick of Cold Butter, cut into cubes
  • 1 1/3 Cups of All Purpose Flour
  • 3 Tablespoons of Dutch Process Cocoa Powder
  • 1/2 Cup of Powdered Sugar
  • 1/8 Teaspoon of Salt
  • 1 Large Egg
  • For the Mousse:
  • 6 Ounces of Good White Chocolate
  • 1 1/4 Cups of Whipping Cream
  • 2 Large Egg Whites, room temperature
  • 1/2 Teaspoon of Vanilla Extract
  • 1/8 Teaspoon of Cream of Tartar
  • For the Sauce:
  • 1lb of Fresh Strawberries
  • Juice from 1/2 Lemon
  • 1 Tablespoon of Pink Peppercorns
  • 1/4 Cup of Sugar

Instructions

  1. First create the tart dough.
  2. In a food processor combine the flour, sugar, cocoa powder, and salt. Pulse until the ingredients are combined.
  3. Next add in the cold butter. Pulse the mixture together for approximatley 15 seconds or until the mixture resembles chunky sand. You want the butter to be in shape of various sized pebbles.
  4. Add the egg into the food processor and mix until combined.
  5. Pour the dough out onto a floured surface and form it into a ball. Wrap the dough ball in plastic wrap and allow it rest in the fridge for one hour.
  6. While the dough chills, create your mousse.
  7. In a double boiler over medium heat, combine 1/4 cup of the whipping cream with the white chocolate.
  8. Stir continually until the chocolate is melted and smooth. Once smooth, set aside to allow it to cool for at least 15 minutes.
  9. Next make your merigue by combining the egg whites and cream of tarter in a stand mixer. Beat the egg whites on medium speed until stiff peaks form.
  10. Place the meringue in a seperate bowl, and then clean the mixing bowl.
  11. Make the whipped cream by combining the remaining heavy whipping cream and the vanilla extract in the bowl of your stand mixer. Mix on medium speed until stiff whipped cream forms.
  12. In a large bowl, fold 1/2 of your meringue into the white chocolate until it is fully incorporated. Fold the remaining 1/2 of meringue into the mixture.
  13. Next fold 1/2 of your whipped cream into the merigue and white chocolate mixture until it is well combined. After fully combined, fold in the remaining 1/2.
  14. Cover and allow the white chocolate mousse to rest in the fridge while you finish the tart crust.
  15. After the tart dough has chilled for one hour, place your dough on a well floured surface. With a floured rolling pin, roll out your tart dough into a sphere that is two inches larger than the tart pan you plan to use.
  16. Place the tart dough into the pan and pressing it in. You want to form the dough to the pan completely then trim off the ends. Poke the bottom of the tart pan with a fork.
  17. Place the tart pan in the fridge to allow the dough to cool while you preheat your oven. Preheat your oven to 375 degrees Fahrenheit.
  18. Once the oven is heated, line the dough with parchment paper then fill it with pie weights.
  19. Bake for 20 minutes.
  20. Allow the crust to cool completely before filling it.
  21. While the crust cools, create your strawberry sauce.
  22. Rinse, hull, and slice your strawberries into large chunks.
  23. Place the strawberries into a small saucepan along with the sugar and lemon juice.
  24. Heat the mixture over medium heat until it reaches a boil.
  25. Once boiling, reduce the heat to medium-low and allow the strawberries to cook for 20 minutes.
  26. While the strawberries cook, grind or pulverize the pink peppercorns into a course powder.
  27. After 20 minutes is up, remove the strawberry sauce from the heat and stir in the pink pepper. Set the mixture aside to cool.
  28. Finish the tart by smoothing the white chocolate mousse into the chilled tart shell. Then, allow it to set up in the fridge for at least one hour.
  29. Slice and serve the tart with the stawberry sauce.
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https://epicuropedia.com/2019/02/14/white-chocolate-mousse-tart-pink-peppercorn-strawberry-sauce/

A close up of the tart

Chai Milk Cake

Chai Milk Cake

Being able to bake a cake is the cornerstone of becoming a good baker–especially an at-home baker. But if you are anything like me (I have been baking since my teenage years), you may feel as though you have baked every type of cake there is. After enough time you start pulling away from baking the same old cakes, and bake new and exiting things. At least until a new and exciting cake idea comes along.

A few weeks ago I read about the idea of a milk cake and was thrilled – I found a cake I have never made before.

The concept is simple. Much like a tres leches cake, you bake a dense cake then soak it in flavored milk. The result is half custard, half super moist cake. The milk mixture for the soak is similar to that of a tres leches, but you take the time to flavor the cream by heating it up and steeping it.

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Like many of my recipes, you can steep the milk with anything. Any tea, honey, cinnamon, vanilla–the list is endless.

Within the last year I have started to like chai tea. The spicy flavors of chai tea steeped in the milk soak would be the perfect balance to a sweet and sticky cake. I carried the flavor of the chai tea into the topping for the cake.

Again, this cake would pair well with many toppings, whipped cream, caramel, and most fruits. I chose to make a fig, apricot, golden raisin compote to keep with the theme of warm winter flavors.

After testing the recipe out, I served it at a quaint little dinner party last weekend. I normally find fault in my own baked goods but could not find much fault in this cake. The cake did not last through the weekend.

Chai Milk Cake

Category: Recipes

Milk being poured over the finished cake

Ingredients

  • For the Compote:
  • 2 Cups of Water
  • 1 1/2 Tablespoons of Honey
  • 1 Chai Tea Bag
  • 1/2 Cup of Dried Apricots, quartered
  • 1/2 Cup of Dried Figs, quartered
  • 1/2 Cup of Golden Raisins
  • 1/2 Vanilla Bean
  • 2 Tablespoons of Whiskey
  • For the Cake:
  • 2 Sticks of Butter, softened
  • 1 Cup of Sugar
  • 3 Large Eggs
  • 1 1/2 Cups of All Purpose Flour
  • 1/2 Teaspoon of Salt
  • 1/2 of a Vanilla Bean
  • 1 Teaspoon of Vanilla Extract
  • 2 Teaspoons of Baking Powder
  • 1/2 Cup of Whole Milk
  • For the Soak:
  • 1 - 12 Ounce Can of Sweetened Condensed Milk
  • 1 - 15 Ounce Can of Evaporated Milk
  • 1 Cup of Heavy Cream
  • 1 Teaspoon of Vanilla Extract
  • 5 Chai Tea Bags

Instructions

  1. In a small saucepan, combine the water, honey, and 1 chai tea bag. Bring to a boil over medium heat.
  2. Next stir in the raisins, figs, apricots, whiskey, and the scrapings from the inside of the vanilla bean.
  3. Reduce the heat to medium-low and cook the mixture for 5 minutes before removing the tea bag.
  4. Cook the mixture for an additional 10 minutes, or until the liquid turns to a light syrup.
  5. Set the mixture aside to cool before serving.
  6. For the cake, preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and set aside for later.
  7. In your stand mixer, cream together the butter and sugar until light and fluffy. This takes about 5 minutes.
  8. Slowly add in the eggs, one at a time, until fully combined and the mixture is fluffy.
  9. Combine all of your dry ingredients, then slowly sift in one-half of the dry mixture into the butter mixture. Mix until combined.
  10. Next add in the milk, vanilla extract, and the scraped inside of the vanilla pod. Mix until combined.
  11. Finally, add the remaining one-half of the dry mixture, mixing until fully combined.
  12. Pour the cake batter into your prepared cake pan and bake on the middle rack for 50 minutes, or until a toothpick inserted into the center comes out clean.
  13. Once your cake is baked, remove it from the oven and let it cool.
  14. While the cake cools, prepare your chai milk soak mixture.
  15. In a small saucepan, combine all of the ingredients for your milk soak.
  16. Over medium heat, bring the mixture close to a simmer, then turn off the heat. Allow the tea to steep uncovered for 10 minutes.
  17. After they have steeped, remove the tea bags from milk mixture.
  18. Turn out your cake onto its serving tray. Gently pour your milk mixture onto the cake.
  19. The soak will not fully absorb initially, so spoon any extra soak back onto the cake before serving.
  20. Serve the cake with the compote. The cake will last one day.
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https://epicuropedia.com/2019/02/04/chai-milk-cake/

Finsihed soaked cake topped with compote

 

Lemon & Cream Cheese Babka

Lemon & Cream Cheese Babka

I will be the first to admit that I am not a professional baker. I have baked for many, many years, but am in no way at the level of professional. I have just as many bad days in the kitchen as good ones.

This is especially true when it comes to yeast. Yeast is my kryptonite.
Anytime I go into the kitchen with plans to bake yeast risen bread, I am fully prepared to have the bake come out wrong. The silver lining is that you can always learn by messing up.

This past weekend may have been my worst weekend in the kitchen to date. I decided to challenge myself by attempting a Babka. A Babka is a traditional Jewish sweet yeast risen bread that is swirled with chocolate or cinnamon. The bread dough itself is basically a brioche dough. Technically speaking, it is medium of the difficulty of yeast breads.

Three days and four attempts is what it took to get this recipe right. I threw out two doughs and one finished loaf before the fourth and final loaf came out soft and pillow-like. So you do not make the same mistakes, I wanted to share what I learned from my experience. What else is a blog good for?

As for the filling, (per usual) I did not want to take the traditional route. My husband’s grandmother gave me a some homegrown lemons. Her lemon tree yielded for the first time this winter. Lemon is the perfect pick-me-up during the cold months when we lack sun and fresh ingredients. I juiced and zested them, combined them with softened cream cheese, then rolled the mixture up into the dough. My poor husband had to go to the store to get me more cream cheese after I threw out my third attempt.

The finished loaf is delightfully sweet, with a hint of tang. I think a glob of raspberry jelly would adorn a slice of fresh baked lemon cream cheese babka perfectly.

Several slices of lemon cream cheese babka sitting on a wood tray

What I learned throwing out three batches of babka dough:

Batch one and two:

  • Always check your yeast. Yeast will last in the fridge, but of course not forever. Instead of wasting your time making an entire batch of dough to only realize that it will not rise, take the first 5 minutes and make sure the yeast you are using is alive. It is simple, always bloom your yeast in warm water or milk (depending on the recipe). If it sits for 5-10 minutes and it is not bubbly…your yeast is bad. If it is bubbly…it is living!
  • Make sure your ingredients are not cold. If you know you are baking with yeast, set out your eggs, flour (if you store it in the fridge), etc in advance to ensure it is they are room temperature. Cold items will slow down the growth of your yeast. Just like a warm environment will speed up the yeast’s growth.

Batch three:

  • Kneed your dough for longer that you think. Let me explain: Written recipes have various times for kneading dough with a stand mixer. Truly you can only tell when a dough is ready by touch or sight. Just because a recipe says knead for 5 minutes, does not mean that dough will be ready to rise after 5 minutes of kneading. It is easiest to tell when a dough is ready by kneading it by hand. If that is not you (me either), then you must look at your dough to see if it has been kneaded enough. If the recipe says the dough should “pull away from the bowl and form a soft smooth dough”, then make sure it does just that. Otherwise your finished bread will be more like cake than bread.
  • It often takes longer than the recipe says to let your dough double during a rise. Each home and each region is different. For example, I live in the deep south where it is humid. So during the summer it may take less time for my dough to rise. Right now it is dead of winter, and it took a bit longer for my dough to rise to double. My house was very cold. The moral of the story–watch your dough and only move on to the next step when the dough has actually doubled. Do not simply let it sit for the time designated in the recipe.
  • This is babka specific. Some methods call for slicing your rolled up dough down the middle then twisting it. Next, you stuff it into your bread pan to allow it to rise. The finished loaf has exposed filling on the top. The slicing method works great for certain fillings, but not all fillings. Cinnamon sugar or chocolate are ideal, cream cheese is not ideal to cook exposed to the heat of your oven. For my version I used a different method, I did not slice the dough. I rolled it up then twisted it together before placing it in the loaf pan. This way the filling stayed inside of the bread without being directly exposed to the heat of the oven. Consider the method of babka rolling you want to use based upon the type of filling you stick in your babka. Literally you can stuff anything inside a babka, sweet or savory.Upclose picture of the inside of the lemon swirrled babka

Lemon & Cream Cheese Babka

Category: Recipes

Sliced loaf of babka being presented by the baker on a wood serving board

Ingredients

  • For the dough:
  • 3 Cups of All Purpose Flour
  • 1/2 Cup of Granulated Sugar
  • 1/2 Cup of Warm Milk, between 100-110 degrees Fahrenheit
  • 2 Eggs
  • 1/2 Tablespoon of Yeast
  • Zest from 1 Lemon
  • 1 Stick of Butter, softened
  • 1/2 Tablespoon of Salt
  • For the filling:
  • 1 Eight Ounce Block of Cream Cheese, softened
  • 1 Lemon
  • 1/4 Cup of Powdered Sugar
  • 1 Teaspoon of Vanilla Extract

Instructions

  1. In a small bowl bloom your yeast: Pour in warm milk then sprinkle your yeast over the top. Do not stir. Allow the yeast to bloom for approximately 5 minutes, or until small bubbles form.
  2. While you yeast blooms, prepare your stand mixer. In the mixing bowl, with a dough hook attached, combine your flour and sugar.
  3. After you yeast has bloomed, pour it into the flour mixture. Turn you stand mixer on low and allow it to begin mixing.
  4. Next add in your eggs and vanilla. Mix until it all comes together. If the mixtures looks too dry and crumbly add in more milk.
  5. Turn you mixer up to medium and add in your butter one tablespoon at a time. Let each piece of butter fully incorporate before adding the next. When you are ready to add in the last piece of butter, pour in your salt as well.
  6. Knead the dough on medium speed for approximately 10 minutes, or until a smooth elastic dough that pulls away from the side of the bowl forms.
  7. Place the finished dough in a bowl that is coated in cooking spray, then spray cooking spray over the top of the dough. Tightly cover the bowl with plastic wrap.
  8. Allow the dough to rise, in a draft free place, for approximately 1 1/2 to 2 1/2 hours, or until doubled in size.
  9. While you dough rises, create your filling.
  10. In a small bowl, zest and juice your lemon.
  11. Next, whisk in the remaining ingredients to the lemon filling until the mixture is smooth and fully combined. Set aside, covered, until ready to use.
  12. Once the dough has doubled, gently turn it out onto a heavily floured surface.
  13. With a floured rolling pin, roll the dough out to create a 16x12 inch rectangle.
  14. Spread your lemon cream cheese filling onto the dough, leaving a 1/2 inch space around the outside of the dough.
  15. Starting at the short side, roll up your dough like you would a jelly roll. Press the ends into the roll to seal.
  16. Fold your roll in half, then twist the halves around itself at least four times.
  17. Place the loaf into a greased bread pan. Loosely cover with plastic wrap and allow it to rise to double. At least 1 1/2 to 2 1/2 hours.
  18. Once doubled, preheat your oven to 350 degrees Fairenhiet.
  19. Bake the bread for 30 minutes on the middle rack. After 30 minutes, bake it for an additional 30 minutes covered in aluminum foil to avoid over browning.
  20. A thermometer in the middle should read 190 degrees. If after an hour of baking the middle is not done, cook the loaf for an additional 10 minutes.
  21. Let bread cool before slicing.
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https://epicuropedia.com/2019/01/25/lemon-cream-cheese-babka/

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Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

My latest Connect Savannah food feature on The Topiary Cake Design (I will post the article this week) reminded me just how much I love to bake. So this week I told myself I would get back into the kitchen and practice what I love.

I am not going to sugar coat it–I have been slacking in the blog/baking/cooking department. The holidays drained me, especially considering how much of an introvert I tend to be. I truly have no excuse considering my Christmas decorations and house have been cleaned since the day after Christmas. Truly, I have just been lazy.

Going back into the kitchen needed to start with a bang. I have been baking since I was young, so an intermediate pastry recipe would be a great challenge.

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For those who do not know the difference in pastries verses regular baked goods let me explain. Unlike cakes, breads, or other common baked goods, making a pastry refers to a very specific type of dough or baked item that is created using a sweet dough. For example, when you make a pie crust for a pie, you are making a pastry. Other common pastries include croissants, eclairs, macarons, profiteroles, tart shells, and Kouign Amann. The dough for making a pastry is commonly made with flour, fat, sugar, and water, which you can see is very different than the dough for making a bread. The tricky part in making a proper pastry comes with the type of pastry for which you opt—for example croissants require a process called lamination. Lamination is the folding in of cold butter to create layers. It takes many hours and proper technique to succeed.

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You may be asking, what the heck is a Kougin Amann? By far it is one of the most delicious pastries put on this earth. Originating in France, the time consuming bite sized croissant and brioche cross is made with a ton of butter, which is to be expected with a French pastry. The end result of folding cold butter into your dough (laminating), then slicing it, coating it in coarse sugar, and smashing it into muffin tins creates a sweet crunchy flaky palm sized treat. The best part, the technique of using a muffin pan leaves a large hole in the center of the pastry, perfect for filling your Kougin Amann with anything you desire.

My selection was salted caramel. The butter used to create the layers of your Kougin Amann bring saltiness to the pastry, so why not complement the overall flavor of the baked good by amplifying its qualities with a salty-sweet filling.

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I will warn you, this recipe is not for a beginner. It takes patience and love to get through the process. I do not want to discourage anyone from trying the recipe, I truly hope you are inspired, even beginners, to try this recipe out. The only way to learn is to try. I could probably fill a dumpster with the amount of baked goods I have thrown out due to trying. You have to start somewhere.

 

Salted Caramel Filled Kouign Amann

Category: Recipes

a tray of finished pastries

Ingredients

  • For the Salted Caramel:
  • 1 Cup of Granulated Sugar
  • ½ Cup of Heavy Cream, room temperature
  • 2 Tablespoons of Unsalted Butter
  • 1 Teaspoon of Salt
  • 1/4 Cup of Water
  • For the Pastry:
  • 2½ Tablespoons of Dry Yeast
  • 1⅓ Cups of Warm Water, do not exceed 105°F
  • 4 Cups of All Purpose Flour
  • 2 Teaspoons of Salt
  • 1¾ Cups Of Salted Butter, cold
  • 1 Cups of Granulated Sugar

Instructions

  1. First make your salted caramel.
  2. In a small saucepan, combine your sugar and water then stir to combine.
  3. Heat mixture over medium heat, do not stir anymore. Cook it until the mixture has turned a deep amber, approximately 10 minutes.
  4. Once cooked, turn of the heat of the stove and whisk in your butter, cream, and salt. Stir until the mixture is smooth and fully combined, then remove it from the stove.
  5. Set the caramel aside, covered, to cool while you make your pastry.
  6. In your stand mixer, combine your yeast and warm water. Allow yeast to bloom for approximately five minutes.
  7. Attach your dough hook, then add in your flour and salt. Mix on low until combined and a dough begins to form.
  8. Turn the stand mixer speed to medium, and mix for five minutes or until dough shapes into a smooth elastic ball.
  9. Tightly cover the bowl with plastic wrap and allow the dough to rise for twenty minutes.
  10. While the dough rises, prepare your butter block.
  11. Shape your butter into one mound, then shape and flatten the butter until it is a rectangle approximately 10x8 inches.
  12. Cover your butter in plastic wrap and place it back in the fridge to cool until you are ready to use it.
  13. Turn you risen dough out onto a lightly floured surface.
  14. Roll out your dough into a 16x10 rectangle. Place your butter block in the center of your dough.
  15. Fold the exposed edges over your butter as to completely enclose your block of butter. Next, roll the dough into a 18x8 rectangle.
  16. Fold your dough by thirds, like a letter, to start creating layers.
  17. Plastic wrap your dough, then place it in the fridge to allow the butter to get cold again. Let the dough rest for 1 hour.
  18. After the hour, place your dough back onto your floured surface and roll out into an 18x8 rectangle. Fold the dough again like a letter. Place the dough back in the fridge to let it rest for an 1 hour.
  19. Preheat your oven to 375 degrees Fahrenheit and prepare a 12 cup muffin pan by coating it in butter. Set aside the pan aside.
  20. Roll your chilled dough to a 17x13 rectangle, then slice off 1/2 inch from each end of the rectangle.
  21. Generously coat both sides of your dough with your 1 cup of granulated sugar. This will create the crunchy outside.
  22. Slice dough into equal 4x4 inch squares.
  23. Place each square into the center of each muffin cup.
  24. Fill each cup with approximately 1 tablespoon of your cooled salted caramel. Fold in the four corners of each square to meet in the center.
  25. Loosely cover the muffin pan and allow the dough to rise for another 20 minutes.
  26. Bake your dough for 25-30 minutes on the center rack.
  27. Once golden brown, remove from the oven to allow them to cool.
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https://epicuropedia.com/2019/01/09/salted-caramel-filled-kouign-amann/

 

Cherry Upside-Down Layer Cake

Cherry Upside-Down Layer Cake

This year was a big year for me—I turned the big 3-0. I know, by no means is thirty old, but it has taken some time for me to get used to the idea. That is the reason why this post is so late. My birthday was several months ago.

Almost every year for my birthday, I make myself a cake. My opinion is who better to do the job than yourself? Personally, I do not like super sweet, sugary cakes. I can count the number of cakes that I have truly enjoyed on one hand. So, the challenge this year was to make a balanced, grown-up cake; something truly representative of my new age.

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One trick to cutting down on the sweetness of a cake is to replace traditional icing with whipped cream. The use of tart fresh cherries would also help to counter balance the sugary cake layers. The overall result was perfect, a light, sophisticated, and beautiful (in taste and look) cake.

This recipe forgoes traditional livening ingredients, baking soda/powder, and replaces them with folded in egg whites. Which means you will need to be a bit more careful with your bake.

I used three eight inch cake pans for my version, which created pretty thin layers. If you like thicker layers, I recommend switching the eight inch pans for three six inch pans.

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Cherry Upside-Down Layer Cake

Category: Recipes

Cherry Upside-Down Layer Cake

Ingredients

  • 2 Sticks of Butter, softened
  • 1 3/4 Cups plus 1 Tablespoon of Granulated Sugar
  • 6 Eggs, divided into yolks and whites
  • 2 Lemons
  • 1 Teaspoon of Vanilla Extract
  • 1 1/2 Cups of Almond Flour
  • 1 Cup of Cake Flour
  • 1/2 Teaspoon of Salt
  • 1 Cup of Fresh or Frozen Cherries, pitted and sliced into halves
  • 2 Cups of Heavy Whipping Cream

Instructions

  1. Prepare your cake pans by buttering and flouring them, then placing a round of parchment paper on the bottom of each pan.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In your stand mixer, whip together your butter and 1 cup of granulated sugar. Beat on medium speed for approximately 5 minutes, until light and fluffy.
  4. While your butter whips, in a small bowl combine 1 1/2 cups of sugar, both flours, and 1/4 teaspoon of salt. Mix until combined, then set aside.
  5. In another small bowl, whip together 6 egg yolks, the juice of one lemon, and 1/2 teaspoon of vanilla extract.
  6. With the stand mixer on low, add in 1/3 of your wet mixture, followed by 1/3 of your dry mixture. Continue alternating and adding until everything is combined.
  7. In a separate stand mixer bowl, beat together your egg whites and 1 tablespoon of sugar until stiff peaks form.
  8. Working in thirds, gently fold the whipped egg whites into your cake batter. Set aside.
  9. In a small bowl, mix together your cherries, the juice of one lemon, and 2 tablespoons of granulated sugar. Pour the cherries onto the bottom of one cake pan, then spread into one even layer.
  10. Divide and spread the cake batter evenly among your three cake pans.
  11. Place the pans in the oven and bake for approximately 30- 40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Once baked, remove cakes from oven and allow to cool, on a wire rack, for at least one hour before layering your cake.
  13. While the cake cools, prepare your whipped cream.
  14. In your stand mixer, combine the heavy whipping cream, 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract, and 2 tablespoons of sugar. Beat on medium speed until the mixture forms firm whipped cream.
  15. Build the layer cake by layering each level with whipped cream. The last layer should end with cherries on top.
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https://epicuropedia.com/2018/10/12/cherry-upside-down-layer-cake/

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Banana Bread Donuts + Chocolate & Peanut Butter

Banana Bread Donuts + Chocolate & Peanut Butter

When I think of food and my father, a few very select items come to mind. Peanut butter and chocolate may be at the top of that list.

Growing up, and even now, my dad keeps a secret treat hidden in the pantry. He takes a jar of peanut butter and some chocolate chips and stirs the chips into the jar. When he wants a sweet treat he digs out a spoonful at a time to eat. My love for chocolate was definitely passed down from my dad.

When my father-in-law comes to mind, I immediately see donuts. Not only does he love sweets more than your average bear but because he lives close to a donut shop, he grabs a dozen anytime the hot sign is on. I know how easy it is to gobble down freshly glazed, warm donuts. They practically dissolve in your mouth.

So when I was contemplating a good bake for Father’s Day, it was easy to find inspiration.

These donuts take classic banana bread, remove the nuts, and are baked into donuts. For the glaze, a dark chocolate ganache and peanut butter drizzle paired perfectly with the banana. On top, I added crushed salted peanuts to cut through the decedent chocolate topping.

This recipe is extremely moldable. You can easily change it around to suit your father. Put chocolate inside the donuts, and the same goes for nuts of your choice. You can do just a peanut butter glaze, and so much more — the options are limitless.

Banana Bread Donuts

Ingredients:

  • 1 Stick of Butter, softened
  • 4 Extremely Ripe Bananas
  • 1 Cup of Sugar
  • 2 Large Eggs
  • 1 Tablespoon of Vanilla
  • 1/4 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Salt
  • 1 1/2 Cups of Flour
  • 1 Teaspoon of Baking Soda

Directions:

  • Preheat oven to 350 degrees Fahrenheit.
  • Butter and flour your donut cake pan. Set aside.
  • In your stand mixer, cream together butter and sugar until light and fluffy.
  • Mix in eggs and the remaining ingredients. Mixture should be fully mixed but still have a few lumps due to the banana.
  • Spoon into donut pan. Each donut should be about 2/3 full. This recipe makes 13 donuts total. Bake each pan full in batches for 15 minutes each.
  • Let donuts cool before dunki ng the tops of each donut into your ganache and drizzling with peanut butter. You can top the donuts with crushed peanuts as well.

Chocolate Ganache

Ingredients

  • 2 Cups of Dark Chocolate, chopped
  • 1 Cup of Heavy Cream

Directions

  1. In a small saucepan heat the heavy cream over medium.
  2. Once at a simmer, remove cream from heat and pour directly over chocolate.
  3. Let sit for several minutes, then stir vigorously until chocolate mixture is melted and smooth.

Peanut Butter Drizzle

Ingredients:

  • 1/2 Cup of Creamy Peanut Butter
  • 2 Tablespoons of Heavy Cream

Directions

  1. In a small saucepan, stir together cream and peanut butter.
  2. Heat over medium heat, stirring occasionally.
  3. When peanut-butter mixture is warm enough to drizzle it is ready.