Fig Jam Two Ways

Fig Jam Two Ways

Before moving to Savannah, I had never eaten a fig. I had never even had access to a fig. That all changed with my husband’s family.

My husband grew up with a fig tree in his grandmother’s yard. And to say the least, his family adores figs. Despite the family access, I personally have found it difficult to locate fresh figs when they are in season each year. I look and look, hoping to score a container of the soft sweet fruit to bake with.

As you can imagine, anytime I actually spot them in the store…I go a bit crazy. This year when I purchased more fresh figs than I knew what to do with. I ended up with more than I could reasonably cook with.

What does any true southerner do with an excess of fresh summer produce? Jam it or can it. That ways in the depths of a cold grey winter (which does not happen in the low country) you can whip out a jar of preserved summer stock to warm your bones.

There were so many fresh figs in my kitchen, I was able to make two batches of fig jam. One traditional, but with brown sugar instead of white, and one a little jazzed up with a hint of chai tea. The subtle warm flavors of chai is the perfect accompaniment to the fresh sweet fruit.

Making jam is easy. You combine everything into a pot and let it simmer away until ooey gooey and cooked down. If you do not feel like taking on the heavy burden of canning the jam, you can always freeze it for up to six months.

For another fig recipe click: here.

Fig Jam Two Ways

the pot of cooked jam

Ingredients

  • 2 Pound of Fresh Figs, stemmed and cut into 1/2-inch pieces
  • 1 1/2 Cups of Brown Sugar
  • Juice from 1/2 Lemon
  • 1/2 Cup of Water
  • For the Chai Fig Jam:
  • Add 3 Bags of Chai Tea

Instructions

  1. For the traditional fig jam:
  2. In a medium saucepan, combine the water, figs, sugar, and lemon.
  3. Over medium heat, bring up to a boil then reduce heat to a simmer.
  4. Simmer for one hour.
  5. Placed finished cooled jam in jars to can or freeze.
  6. For the chai fig jam:
  7. Start by steeping the tea bags in the water. Bring the water to simmer over medium heat then turn the heat off. Allow the bags to steep for ten minutes.
  8. After steeped, add your remaining ingredients.
  9. Over medium heat, bring up to a boil then reduce heat to a simmer.
  10. Simmer for one hour.
  11. Remove the tea bag before placing finished cooled jam in jars to can or freeze.
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https://epicuropedia.com/2019/08/15/fig-jam-two-ways/

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Lemon & Pineapple Sage Chess Pie

Lemon & Pineapple Sage Chess Pie

The history of the chess pie is debatable. Many contribute its origin to England, but those who have lived in the south their entire lives know it is as southern as peach pie.

To describe the many variations of chess pie that I have tasted, I would sum up the experience as a pecan pie without the pecans, and in their place, a little bit of cream. Just like a pecan pie, chess pie is one of the easiest pies you can make. Almost impossible to muck up.

A flaky tender crust sits at the base of the custard-like filling. And because the filling is so neutral, you can flavor the pie with almost anything.

Chess pie is sometimes referred to as buttermilk pie or vinegar pie.

For my summer version, I went with lemons and fresh pineapple sage from the garden. The custard is made using fresh lemon juice and lemon zest. I add in pineapple sage by seeping cream with it and using it throughout the recipe.

This recipe comes from my mom’s favorite community cookbook and gets an update. Here is another recipe that I did the same thing with.

I always make my own pie crust because the taste is so much better than store-bought. A ratio of half butter and half lard is my preference for fat. You are your own baker, so use any recipe for a crust that you like or even use a premade one!

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Lemon Chess Pie

Lemon Chess Pie

Ingredients

  • For Pie Crust:
  • 2 1/2 Cups of Flour
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 1/2 Cup of Cold Unsalted Butter, cut into cubes
  • 1/2 Cup of Cold Lard
  • 4 to 8 Tablespoons of Ice Water
  • For Pie:
  • 4 Large Eggs
  • 2 Cups of Sugar
  • 1 Tablespoon of Yellow Corn Meal
  • 1 Tablespoon of Flour
  • 3 Teaspoons of Grated Lemon Zest
  • 3/4 Cup of Heavy Cream
  • 1/4 Cup of Melter Butter
  • 1/4 Cup of Lemon Juice
  • 1/2 Cup of Pineapple Sage

Instructions

  1. First make the pie crust.
  2. In a mixing bowl, combine the dry ingredients for the crust.
  3. Using a pastry cutter, cut in the butter and lard. You want the crumbs to resemble various sized beans.
  4. Once the crumbs are at the desired size, pour in 4 tablespoons of the ice water.
  5. Gently begin to press the dough together to form a ball. If more water is needed ad it.
  6. Once you have a ball of pie dough formed, divide it into two.
  7. Wrap each ball in plastic wrap and allow them to rest for at least one hour in the fridge.
  8. Save the second ball of dough for another use.
  9. After the pie dough has chilled and rested, begin making your pie.
  10. Preheat the oven to 425 degrees Fahrenheit.
  11. Roll out one of the balls of dough, on a well floured surface, to a 12 inch circle. This is for a 9 inch pie pan.
  12. Place the pie crust into the pie pan, then form edges to your desired design.
  13. Poke holes in the bottom of the crust, then weight it down with parchment paper and pie weights.
  14. Bake the crust for approximately 15 minutes.
  15. Once baked removed the crust from oven, remove the pie weights, and set aside.
  16. Make the pie filling.
  17. Steep the pineapple sage in the heavy cream by placing the two in a small sauce pan over medium-low heat. Steep for approximately 10 minutes, and do not allow the cream to come to a boil.
  18. Reduce the oven temperature to 350 degrees Fahrenheit.
  19. In a mixing bowl, combine your sugar, flour, and cornmeal.
  20. Stir the eggs into the dry mixture, one at time. Mixing each until well combined.
  21. Whisk in the melted butter, lemon juice, lemon zest, and 1/4 cup of the steeped cream.
  22. Pour filling mixture into the pie crust, and bake for 1 hour.
  23. If your pie crust starts to brown, cover with foil.
  24. To finish the pie, whisk the remaining steeped cream until a medium stiffness whipped cream is formed.
  25. Spread whipped cream over the top of the cooled pie and garnish with chopped pineapple sage.
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https://epicuropedia.com/2019/06/26/lemon-pineapple-sage-chess-pie/

1X4A1456

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake

As you probably guessed, Key Lime Pie (and key limes) come from the Keys. Many southerners consider the Florida line to be the official end of the south, but it is south of the Mason-Dixon so it counts.

When key lime pie is done right (i.e. made with key limes) it can be magical. Refreshing yet sweet, and creamy and cool.

All of the traditional Savannah restaurants offer some version of key lime pie on their dessert menu. When I speak of traditional Savannah restaurants I am referring to the ones that have been around forever, like the Olde Pink House or Garibaldi’s.

Since summer has officially begun in Savannah, it felt natural to make a southern dessert that is inspired by the season. Note: it is not officially summer, but when you live this deep in the south, the heat makes it feel like summer arrives early.

And to be completely honest, I did not feel like making a pie crust so baking a version of the dessert without a pie crust was my approach for this one. What is just as good a pie crust? Cake!

The base flavors/components for key lime pie recipes are always the same, key limes, graham cracker, and meringue. This recipe includes all of the essential components. A graham cracker cake, key lime pudding, toasted meringue, and a graham cracker crumb.

As for a poke cake, the concept is simple. Bake a one-layer cake in a cake pan and once it is cool poke holes into and pour something delicious over the cake. I finish my version off with a slathering of meringue and a blow torch.

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake

Ingredients

  • For the Cake:
  • 8 Tablespoons of Unsalted Butter, room temperature
  • 1/2 Cup of Granulated Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Whole Milk
  • 12 Graham Crackers, processed into crumbs
  • For the Pudding:
  • 4 Limes or 12 Key Limes
  • 2 Cups of Whole Milk
  • 1/2 Cup of Heavy Whipping Cream
  • 2/3 Cup of Granulated Sugar
  • 4 Eggs Yolks
  • 4 Tablespoons of Cornstarch
  • 4 Tablespoons of Unsalted Butter
  • 1/4 Teaspoon of Salt
  • For the Meringue:
  • 4 Egg Whites
  • 1/2 Teaspoon of Cream of Tartar
  • 1/2 Cup of Water
  • 1 Cup of Sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a square baking pan by greasing it and coating in flour. Set aside.
  2. Cream together the sugar and butter to start making the cake batter. Once combined, cream for approximately 4 minutes on medium speed or until butter is light and fluffy.
  3. In a mixing bowl, sift together the dry ingredients. Set aside.
  4. In another mixing bowl, whisk together the remaining wet ingredients.
  5. With the mixer on medium, pour in 1/3 of your dry ingredients, followed by 1/3 of your wet ingredients, and continue until all of the ingredients are fully combined and well mixed.
  6. Pour the cake batter into the prepare cake pan. Bake, on the middle rack, for 30-45 minutes until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool while you prepare the pudding.
  8. First zest half of your limes, then set the zest to the side.
  9. In a small bowl, combine the milk for the pudding, the heavy cream, and the juice from all of the limes. Set aside.
  10. In a medium saucepan, combine the sugar, cornstarch, salt, and limes zest. Whisk together. Next add in the egg yolks and whisk to combine.
  11. Slowly whisk in the milk mixture and stir until smooth.
  12. Place the saucepan over medium heat and cook, stirring constantly, until the mixture is thick. This should take approximatley 10 minutes. The mixture will coat the back of a wooden spoon.
  13. Remove the pudding from the heat and whisk in the butter until it is melted and combined.
  14. Allow the pudding to cool while you prepare the meringue.
  15. In a small sauce pan, combine the sugar and water. Stir to dissolve sugar. Turn the stove to medium-high heat.
  16. Cook the sugar until it reaches 240 degrees Fahrenheit.
  17. While the sugar is cooking, combine the egg whites and cream of tartar into the bowl of a stand mixer. Whisk on medium speed until soft peaks form.
  18. With the mixer on low, carefully and very slowly pour the cooked sugar down the side of the mixing bowl.
  19. Once the sugar syrup is fully poured in, increase the mixer speed to medium and whisk until stiff peaks form.
  20. Assemble the cake by poking holes into the cake with the handle of a wooden spoon.
  21. Pour over the lime pudding, spreading until the pudding fills all of the holes.
  22. Finish by gently spreading the meringue over the top of the cake. You can toast the meringue with a torch.
  23. Optional: Top each slice with a sprinkle of graham cracker crumbs.
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https://epicuropedia.com/2019/05/26/key-lime-pie-poke-cake/

 

Bourbon & Butterscotch Eclair Cake

Bourbon & Butterscotch Eclair Cake

I assume you are asking yourself—how is an Éclair Cake southern?

The cake itself is not southern, but its source is. For many of us southerners, especially older generations, beloved recipes were sourced from community cookbooks. A community cookbook is just that, a collection of local recipes submitted by locals and compiled by a local a organization (the Junior League is a popular source) or a church. Each recipe contains the name of the submitter and a blurb about the recipe. Readers will usually multiple variations for one type of recipe. You may find three different recipes for pimento cheese. And almost always the finished book is spiral bound.

In my childhood home there was one community cookbook that my mom sourced everything from: Dogwood Delights. You will notice that this book was put together by Atlanta’s Telephone Pioneers of America. My mom worked in Atlanta for BellSouth when I was a child. I remember going to the big city of Atlanta and eating at the Varsity on special days I was allowed to go to work with her.

Every time we made red velvet cake for Christmas, the book came out of the cupboard. Luckily, my grandmother was kind enough to give me her copy as a source of inspiration. So when I make red velvet cake there is only one place to go.


Often times when I am looking for a source of inspiration in a bake or covered dish I want to bring to my next family gathering I pull out my old, dusty copy.

For me, and for so many, community cookbooks are a conservation of history. A memento of time, experience, and culture of a community. Generations of experience are contained in-between two covers which makes for a great resource to young and old cooks alike.

Although community cookbooks provided a wealth of information to homemakers and small town cooks (because they were popular long before the internet), so many of the submissions lack direction. If you are experienced baker or cook like me, it is no problem to fill in the gaps but not every person in the kitchen has that experience. For those who do not know to cream together your butter and eggs when making the batter for a cake, the gaps can be tricky.

My intention is to not only preserve the recipes so many southerners rely on, but to update them into a modern form. By update I do not mean changing the dish into something totally different, I mean raising it into its adult self.

Let this first recipe be the example. I found this recipe by thumbing through and liked it. As I mentioned before, there were about 10 different versions of the cake listed.

A picture of the original recipe
As you can see, this recipe calls for a bunch of premade items. Instant pudding, frozen whipped cream, etc. An update is simple, make everything you can from scratch…within reason. I will not be making homemade graham crackers.

I made a homemade bourbon butterscotch pudding out of homemade caramel, a homemade ganache for the top, and a homemade whipped cream. The southern in me felt the need to splash in bourbon instead of rum for the butterscotch.

Ta-dah! This community cookbook submission is brought into the 21st century.

Go out and find your own community cookbook. A good place to start is an old bookstore or my favorite—a yard sale.

A fork full of finished cake

Bourbon & Butterscotch Eclair Cake

Presentation of the entire finished cake in its dish

Ingredients

  • For the pudding:
  • 1 1/3 Cup of Dark Brown Sugar
  • 1 Teaspoon of Salt
  • 1/2 Cup of Water
  • 3 Cups of Heavy Cream, divided
  • 2 Cups of Milk
  • 4 Tablespoons of Cornstarch
  • 4 Large Egg Yolks
  • 2 Large Eggs
  • 6 Tablespoons of Unsalted Butter
  • 4 Tablespoons of Bourbon
  • For the rest of the cake:
  • 1 Box of Graham Crackers
  • 10 Ounces of Dark Chocolate
  • 1 Cup of Heavy Cream

Instructions

  1. First make the butterscotch pudding.
  2. In a small saucepan, combine the brown sugar, water, and salt. Heat over medium-high heat and cook the mixture, without stirring, until it is dark brown. This should take 8-10 minutes.
  3. Whisk in 2 cups of cream and the milk, stir until fully combined. Bring the mixture back up to a boil.
  4. While you bring the mixture back up to a boil, prepare your eggs.
  5. In a medium bowl, whisk together the eggs, egg yolks, and cornstarch.
  6. Temper the eggs by adding on spoonful at a time of heated milk mixture into the egg mixture, bringing the eggs up to the temperature of the milk. Stirring as you add.
  7. Once eggs are tempered, pour the heated egg mixture into the medium saucepan.
  8. Reduce the heat to medium, and cook the custard, stirring constantly, until it is thick and coats the back of a spoon. This should only take a few minutes.
  9. Once thickened, whisk in the butter and then the rum.
  10. Set aside to let the pudding cool for at least one hour before using.
  11. Once the pudding is cool make the remaining cake.
  12. Heat one cup of heavy cream, over medium heat, in a small saucepan.
  13. Place the dark chocolate into a mixing bowl, then pour over the simmering cream.
  14. Let sit until the chocolate melts.
  15. While the chocolate melts, whisk 1 cup of heavy whipping cream into whipped cream. You want a firm whipped cream.
  16. Fold the whipped cream into the cooled pudding, a 1/3 at a time.
  17. By this time the chocolate should be melted, whisk together the cream and chocolate until a smooth and shiny ganache forms.
  18. Now you are ready to assemble the cake.
  19. Place an even layer of graham crackers into the bottom of a 9x9 cake pan, or similar dish of your choice.
  20. Next pour in 1/3 of the pudding mixture. Layer with more graham crackers, then the next 1/3 of pudding. Add another layer of graham crackers and then the final layer of pudding.
  21. Finish the cake with a top layer of graham crackers, then pour your genache over the top layer of graham crackers.
  22. Allow the cake to set in the fridge for several hours before serving.
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https://epicuropedia.com/2019/05/01/bourbon-butterscotch-eclair-cake/

My Favorite Cake Pop Shop in Savannah: Sweet Whimsy

My Favorite Cake Pop Shop in Savannah: Sweet Whimsy

HAVE YOU ever had famous cake pops? I have and I am never going back.

Unfortunately for me, I did not discover the professional (and television worthy) cake pops of Sweet Whimsy Shop until this year. I assure you, I have eaten my weight in cake balls to make up for lost time.

As a licensed cottage bakery, Sweet Whimsy Shop has been providing the Savannah area with unique and artful cake pops for some time and eventually made a star studded appearance on The Late Late Show. Impressively, Sweet Whimsy’s TV debut happened only three short years after opening shop doors.

Owner and master creator Becca Aronowitz quit her full time job as a middle school teacher in 2012 to begin her journey as a bakery owner. Her background in art has served her well.

“I’ve always loved creating, in any form, and I think I identify more as an artist or maker, than a baker specifically. I began taking after school art classes as a 7 year old. I have degrees in art education, and I was an art teacher for several years,” she explains.

The result is a bakery that focuses on ensuring each resulting product is a work of art. As far as cake pop art goes, she’s Andy Warhol.

Aronowitz takes the time to hand sculpt each and every cake popsicle before decorating them by hand. The attentive attention to detail is what sets her art on a stick aside from all other cake pop makers around the lowcountry. Each finished contoured, compact cake is worthy of the Louvre.

To create the luscious lollipops, Aronowitz mixes the perfect ratio of tender, moist cake with homemade frosting.

“I’ve always been committed to using scratch-baked cake & frosting for my cake pops. Many cake pop makers use boxed mixes and canned frosting, but I believe my creations should taste as good as they look, and if you’re going to make something as labor-intensive as a cake pop, shouldn’t it be worth consuming?” Aronowitz elaborates.

Using the correct amount of cake and frosting is extremely important. Too little frosting and the cake pop will be dry, crumbly, and difficult to shape; too much frosting and the resulting goodies will be overly sweet and taste only of icing.

Sweet Whimsy Shop has it down to a science. Every single lolli has a tender, slightly moist center that reveals itself upon chomping down on the crunchy outer shell of the treat. The cake itself melts in your mouth, allowing the flavoring of the pop to flood your palate.

After the cake and frosting is mixed, Aronowitz portions out each ball of cake. Then the cake ball is individually hand sculpted before being dipped into a chocolate shell.

I ask Aronowitz how she comes up with each inspired design, and she tells me, “Most of my ideas and designs are created in response to client requests. Sometimes a client will present a photo of a cake pop design she’d like reproduced. If that’s the case, and it’s not one of my designs, I try to customize it to avoid copying and I credit the original creator whenever they can be identified. Sometimes the client has a theme or general vision, and I try to create a cake pop collection that will coordinate with the theme, or realize the vision.”

For my set of cake pops, I asked that she make anything she felt like making. Aronowitz designed and delivered the cutest set of avocado, llama, taco, and cactus cake pops. The avocados are the newest addition to Sweet Whimsey’s portfolio.

Past designs have included anything from a thanksgiving turkey to taxi cab. I even found cake designed to look like a margarita glass on her website.
Inside each of my personal pops were the shop’s signature flavors, Yummy Vanilla Cake and Decadent Chocolate. Aronowitz told me that the vanilla and chocolate are the most popular flavors. The chocolate was my personal favorite.

Customers have the choice for a mix-in of sprinkles or candy into their design. Kiddie Party Mix is a vanilla cake with rainbow sprinkles layered in and the Chocolate Rainbow Explosion features chocolate cake with rainbow sprinkles.

Reese’s peanut butter cups fill the Vanilla Reese’s and the Double Chocolate Peanut Butter includes chocolate with peanut butter and mini chocolate chips. My next order will definitely test out one of the Reese’s inspired creations.

I ask Aronowitz if Sweet Whimsy offers any other special flavors. “I also offer seasonal flavors, like Green Velvet for St. Patrick’s Day. During September, October, and November, I offer Pumpkin Spice. It’s made with real pumpkin and spices like cinnamon and nutmeg, and it’s so good! Cozy Gingerbread was introduced this winter, after a test-taste vote during one of my pop-ups in November. I can also do custom flavors, like the Blonde Velvet I made for a friend’s wedding. It’s a red velvet recipe but made without the dye; I like it better that way!”

Sweet Whimsy Shop is constantly designing and creating, like any true committed artist. The success of the cottage shop has pushed Aronowitz to expand to other mediums.

“Cake pops are still the majority of what I make, but I am slowly expanding to include other small, very cute treats. The focus will always be on edible art that is whimsical, created with precision, and great-tasting. I have figured out how to do that very well with cake pops, but the vision extends further,” she says.
To be expected, just as much detail and finesse into all of her new treats and flavors.

If you take a peek at her instagram, @sweetwhimseyshop, you will find chocolate covered Oreos (with decorations of course), rice crispy pops, and many other brilliantly designed and decorated confections.

Original article is here.

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

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/

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

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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https://epicuropedia.com/2019/03/27/cheesecake-marshmallows/

 

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

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

Spicy Kitchen Sink Cookies

Spicy Kitchen Sink Cookies

The concept of a kitchen sink cookie is simple: you put everything in but the kitchen sink. It is one of those recipes that works with almost anything and everything you have in your baking pantry. This means it is a great recipe to keep in your pocket when a baking emergency comes up, i.e an impromptu party or impromptu house guests.

For my version of kitchen sink cookies I use a combination that I find is well balanced, salty, sweet, and spicy. For salt I throw in pretzels and kettle cooked chips, kettle cooked so they retain their crunchiness. The sweet comes from butterscotch and chocolate chips. Finally, the spicy from some chipotle roasted peanuts.

If you do not have spicy peanuts you can throw red pepper into the cookie mix, roast your own peanuts in a spice mixture, or simply use plain peanuts.

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The cookie base for the recipe is heavy in brown sugar and butter, which results a gooier more buttery cookie. In my book, the ultimate cookie is one that is cooked on the outside and still gooey on the center. The trick to a perfect texture is twofold, chilling the butter before baking and under baking the cookie. I take the cookies out of the oven when the edges just start to brown then I let them cool on the cookie sheet.

Chilling your cookie dough before baking it prevents the butter from spreading too much during baking. If the butter spreads too much the finished cookies will be thin and not thick and tender.

This recipe would also be delicious as a chocolate chip cookie using only chocolate chips as the add-in. And of course, I recommend a large glass of ice cold milk to accompany your fresh out of the oven warm cookies.

This cookie may be the strangest, most delicious, and well balanced cookie I have ever eaten.

For more tips on cookie making, see this post.

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Spicy Kitchen Sink Cookies

A stack of baked cookies next to a glass of milk

Ingredients

  • 2 Sticks of Butter, softened
  • 1/2 Cup of Brown Sugar
  • 1/4 Cup of Sugar
  • 2 1/2 Cups of All Purpose Flour
  • 1 Tablespoon of Vanilla Extract
  • 2 Large Eggs
  • 1 Egg Yolk
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chocolate Chips
  • 1/2 Cup of Butterscotch Chips
  • 1 Cup of Kettle Cooked Chips
  • 1/2 Cup of Pretzels, crushed
  • 1/2 Cup of Spicy Peanuts

Instructions

  1. With your stand mixer on medium speed, cream together your sugars and softened butter. Mix until well combined.
  2. Next add in the eggs and egg yolk. Pour in eggs one at a time, mixing until well combined.
  3. Add in the vanilla extract, mixing until well combined.
  4. In a bowl combine the flour, salt, and baking powder.
  5. Pour the flour mixture into mixing bowl a little at a time. Continue to mix cookie dough until fully combined.
  6. Once cookie mixture is fully mixed, add in the chocolate chips, butterscotch chips, pretzels, chips, and peanuts.
  7. Mix the cookie dough over low speed until the add-ins are broken up and well distributed. This should take no more than 1 minute.
  8. Cover the cookie mixture well and place in the fridge to chill for 30 minutes. This will prevent too much spreading.
  9. While the cookie dough chills, preheat your oven to 350 degrees Fairenhiet.
  10. Prepare each cookie sheet with a layer of parchment paper.
  11. Bake the cookies for 10 minutes, or until lightly golden on the edges. If you are baking more than one cookie sheet at a time, it will take approximately 15 minutes for the cookies to bake.
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https://epicuropedia.com/2019/02/12/spicy-kitchen-sink-cookies/

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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

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