I firmly believe age is only a number and some people will always be young at heart.  If my unwavering love of candy is any indication, I’m still hanging out around age 8.  You can imagine, then, my extreme excitement at the idea of a cookie incorporating Pop Rocks.  I am easily amused and have been fascinated with Pop Rocks since I was a child.  The crazy snap-crackle-pop feeling of them in your mouth is weird and fun at the same time.  The idea of using them in a dessert to represent some of the firecracker fun of the Fourth of July is inspired – I love it!

The one drawback to the use of Pop Rocks is that they are time sensitive.  As soon as you open the package you can hear them quietly crackling, and they begin to stick together a bit (or at least they did in my humid kitchen).  The moisture of the frosting also melts them down slightly on contact.  To be sure that they have maximum popping activity, I recommend adding the Pop Rocks just before serving.  This would be a fun activity with kids, letting them add the Pop Rocks themselves before eating and enjoying.  Or, if you would rather do something that can be made in advance, you could just use a mixture of red, white and blue sprinkles and call it a day.

Side note – You know the urban myth that eating Pop Rocks and drinking Coke at the same time will make you explode (or something)?  I won’t lie, as a kid I was 99% sure it wasn’t true…but not sure enough to try it myself.  Now I know better but still find the proposition intriguing, so I went ahead and tried it while I was making these cookies.  Obviously I lived to tell the tale so it is apparently not as lethal as kids might believe, but man, it was a crazy party in my mouth!

Firecracker Whoopie Pies
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Yield: about 24-30 sandwich cookies
Ingredients:
For the cookies:
8 tbsp. unsalted butter, at room temperature
¾ cup sugar
1 large egg plus 1 large egg white
1 tsp. vanilla extract
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk

For the filling:
10 tbsp. unsalted butter, at room temperature
1¼ cups confectioners’ sugar, sifted
Pinch of salt
2 tsp. vanilla extract
1 tbsp. heavy cream

To finish:
Red and blue Pop Rocks (about 3 packages of each)
White jimmies or other sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.  Line two baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg and egg white, scraping down the bowl between additions.  Blend in the vanilla.  In a medium bowl, combine the flour, baking powder, and salt; whisk to blend.  With the mixer on low speed, beat in half of the dry ingredients, mixing just until incorporated.  Mix in the milk.  Beat in the remaining dry ingredients, just until incorporated.

Transfer the cookie batter to a pastry bag fitted with a large round tip (I used an Ateco #809).  Pipe the batter into 1½-inch rounds onto the prepared pans, spacing them an inch or two apart.  Bake 7-8 minutes, just until set.  Let cool on the pan at least 10 minutes, then transfer to a wire rack to cool completely.

To make the filling, whip the butter on medium-high speed until smooth, about 30 seconds.  Mix in the confectioners’ sugar and salt, and beat on medium-high speed until smooth, 1-2 minutes.  Mix in the vanilla and heavy cream on low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes, stopping and scraping down the sides of the bowl once or twice.  Transfer to a pastry bag fitted with a plain tip.

To assemble the cookies, match them up in pairs by size.  Pipe a dollop of filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.  Place the Pop Rocks in small bowls (mix in white jimmies for contrast, if desired).  Dip the edges of the cookies into the Pop Rocks so that they adhere to the frosting.  Serve immediately.

Source: cookies adapted from King Arthur Flour, frosting from Cook’s Illustrated, concept inspired by Cakespy

Do you think of apple pie as a summer or fall food?  Or both?  Even though apple season is in the fall, I will always associate apple pie with summer and more specifically with the Fourth of July.  Back when Ben and I were first living together and I was just learning how to cook and bake, I woke up one Fourth of July and decided I needed to make an apple pie to celebrate the holiday.  I don’t know if there is any real reason for the connection between Independence Day and apple pie – maybe the expression, “As American as apple pie”?  Or more likely for me, maybe the line from Friends, “It’s like Fourth of July with no apple pie…or Friday with no two pizzas.”

Ever since the first time I made it, Ben has declared my apple pie to be his very favorite kind of pie (though I think it may now be edged out by pecan instead).  I’ve tweaked the recipe and tried many filling variations over the years, and this is the version I’ve come to favor.  I personally prefer Granny Smith apples only in my pies, but you can use a combination of baking apples if you choose.  I normally make apple pies with a lattice top but I thought a star-covered version would be fun for the Fourth and I loved the way it turned out.  This would be a great way to finish off any cookout this holiday weekend – just don’t forget the vanilla ice cream!

Star Spangled Apple Pie
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Ingredients:
Double crust pie dough
5-6 medium/large Granny Smith apples (about 2½ lbs.), peeled, cored and sliced
1/3 cup granulated sugar
3 tbsp. brown sugar
1 tbsp. all-purpose flour
½ tsp. ground cinnamon
¼ tsp. grated nutmeg
1 tbsp. freshly squeezed lemon juice
2 tbsp. cold unsalted butter, cut into pieces
1 large egg beaten with 1 tablespoon cold water (for egg wash)

Directions:
On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round.  (Keep the other half of the pie dough chilled for now.)  Transfer the dough to a 9-inch pie plate, trimming the excess and crimping the edges.  Cover with plastic wrap and freeze for 30 minutes.

Meanwhile, preheat the oven to 400˚ F.  Position an oven rack in the upper-middle position.  In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice.  Toss well to combine.  When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly.  Dot the surface of the apples with the pieces of cold butter.  Roll out the remaining pie dough on a floured work surface.  Cut out numerous star shapes and use these to cover the top of the pie.  (Alternatively, make a lattice top crust.)  Brush the top and edges of the crust with the egg wash.

Place a baking sheet on the lower oven rack.  Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes.  Transfer to a wire rack and allow to cool for at least 30 minutes before slicing.  Serve warm or at room temperature.

Source: adapted from Williams Sonoma and Martha Stewart

Some people say pie is the new cupcake.  Personally I don’t think cupcakes are going anywhere in the near future, but that doesn’t mean we shouldn’t also embrace pie.  I haven’t always been a pie person but Ben’s love for it led me to try baking all sorts of pies, and along the way I’ve come to share his feelings on the subject.  Some of the best desserts I’ve made so far this summer have been pies, and I can’t wait to share them all with you…starting with this wonderful fresh strawberry pie.

Though many fruits do very well baked into a pie, strawberries are not one of them.  They contain too much water, making for a very soggy pie.  The solution is fairly simple – bake only the crust, not the filling itself.  A portion of the strawberries are pureed and cooked with pectin to make a quick jam.  This is then mixed with plenty of fresh berries, poured into the pre-baked pie crust and chilled until set.  This method is ideal for showcasing the flavor of the fresh, ripe strawberries and keeps the crust nice and flaky.  Normally I prefer pies a la mode, but I think a dollop of freshly whipped cream is the best accompaniment here.  If you have never bought Sure-Jell before, it is usually stocked in the canning section of your store rather than with gelatins and similar products.  I know this recipe will be one we turn to every year when strawberry season arrives.  Enjoy!

Fresh Strawberry Pie
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Ingredients:
For the filling:
4 pints (about 3 lbs.) fresh strawberries, gently rinsed and dried, hulled*
¾ cup sugar
2 tbsp. cornstarch
1½ tsp. Sure-Jell for low-sugar recipes**
Generous pinch table salt
1 tbsp. freshly squeezed lemon juice
1 baked 9-inch pie shell***

For the whipped cream:
1 cup cold heavy cream
1 tbsp. sugar

*This is actually several more ounces of berries than will be used in the pie, to account for any imperfect strawberries.
**Be sure to use Sure-Jell for low- or no-sugar recipes (pink box) and not regular Sure-Jell (yellow box), otherwise the glaze will not set properly.
***(Can’t believe I needed three different notations!)  To pre-bake the pie crust, roll the chilled pie dough into a 12-inch circle.  Line a 9-inch pie plate with the dough.  Crimp the edges.  Cover with plastic wrap and freeze for 30 minutes.  Preheat the oven to 375˚ F and adjust an oven rack to low-middle position.  Line the chilled pie shell with parchment paper or foil so that it lays over the edges of the dough.  Fill with pie weights and bake until the surface of the dough no longer looks wet, 20-25 minutes.  Remove the pie weights and parchment paper and return the pie crust to the oven.  Bake until the crust is golden brown, 10-12 minutes more.  Transfer to a wire rack and let cool.

Directions:
To make the filling, select 6 oz. misshapen, underripe or otherwise unattractive berries, halving those that are large; you should have about 1½ cups.  In the food processor, process the berries to a smooth puree, about 30 seconds.  You should have about ¾ cup puree.

In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt; whisk to combine.  Stir in the berry puree.  Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil.  Boil for 2 minutes, scraping the bottom and sides of the pan constantly.  Transfer to a large bowl and stir in the lemon juice.  Let cool to room temperature.

Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries.  Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated.  Scoop the berries into the pie shell, piling into a mound.  If any cut sides face up on the top, turn them face down.  Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling.

Make the whipped cream just before serving.  Whip the cream and sugar on medium speed until small bubbles form, about 30 seconds.  Increase the speed and continue beating until medium peaks form.  Cut the pie into wedges and serve with whipped cream.

Source: Cook’s Illustrated, May/June 2011

My sweet baby boy is no longer a baby at all.  He turned three this past weekend.  He’s technically a toddler and really is already turning into a little man.  Celebrating his birthday is absolutely one of the most special occasions for our family, as we mark another year that he has filled our lives with joy.

Now that he is at the age where he kinda sorta understands birthdays, I wanted to plan a party that he would really love and I didn’t need to look much further than a show we watch together and enjoy often, Sesame Street.  We love Sesame Street for its fun characters and inventive educational messages, so I thought it would be a great inspiration for a toddler birthday.  I decorated in a bright color palette of red, yellow, green and blue with some orange thrown in, and tried to incorporate some of the characters from the Street into the decor as well as the games we played.  Ben and I did most of the decorating for the party very late the night before the party while he was still sleeping, so when he woke up in the morning the house was mostly set up and ready to go.  Watching the excitement on his face as he walked from room to room discovering all the party games and decor was the best part of the day for me.  His smile just kept getting bigger and bigger – so adorable!

I think the invitations really help set the tone for any event, so I wanted something bright and fun in keeping with the Sesame Street theme.  I enlisted the help of my amazingly wonderful graphic designer Ryan and this is what he came up with.  I love love love his addition of the googly eyes in “noon”!  I thought my addition of “This party brought to you by the letter A and the number 3” was very clever – that is, until I did some internet searching and found that pretty much all Sesame Street parties before have done the same thing.  Ah, well, the idea was new to me :)

The front door was decorated with a “Sunny Days” sign, and there were numerous bright yellow tissue poms in the entryway to greet guests and recall the famous Sesame Street theme song.

The centerpiece of the main food/dessert table was the DIY cupcake tower with Elmo, Big Bird, Cookie Monster and Oscar the Grouch cupcakes.  I also made a 6-inch smash cake for the top tier so Andrew could blow out his candles :)  These cupcakes were so much fun to make and everyone loved them.  (I’ll post a tutorial for decorating the cupcakes in the future.)  The cake flavor was vanilla bean with vanilla buttercream frosting.

Since Sesame Street definitely makes a point to emphasize healthy eating, “Eat Your Veggies” cups and “Fun Fruit Pops” were a fun way to incorporate that concept while also providing some more nutritious fare.  I was a bit worried about kids eating the fruit skewers so I made sure to cut off the pointy ends.  The kids loved them, and I think they were Andrew’s favorite food at the party.

Any kid or parent who watches much Sesame Street these days knows the theme song to the Elmo’s World segment very well.  I made a play on that and Elmo’s pet goldfish by serving goldfish crackers in cute little party cups.  This ever-popular kiddo snack was a huge hit and kids kept grabbing a cup here and there throughout the party.

Cookie Monster is a puppet after my own heart so of course I had to do a “C is for Cookie” platter.  The cookies included were homemade Oreos, soft frosted sugar cookies (recipe to come), and thick and chewy chocolate chip cookies.  This was definitely one of my favorite things about the party :)

The other goodies on this table included “magic banana wands” (a nod to the Fairy School segment of Sesame Street), caramel corn, brightly colored lollipops and red, yellow, green and blue bottles of Izze with fun striped straws.

Since the party was during lunchtime, I served additional food to make sure everyone was able to have a full meal.  The spread included caprese pasta salad, spinach feta dip with pita chips, pineapple chicken salad with honey wheat and brioche buns, and a veggie tray.  (I didn’t really use a recipe for the pasta salad, just sort of threw it together.  I’ll post the recipe later if people are interested.)

My best friend Amanda helped me brainstorm a lot of fun ideas for party games that the kids could play.  She is brilliant, I tell you!  Since the kids attending the party were mostly Andrew’s age or younger we kept the games very easy, simple and fun.   Oscar’s Trash Toss was incredibly easy to set up – just a metal trash can with crumpled up junk mail for kids to toss into the bucket.  It was such fun to watch them play this game!

A bowl full of water and some little rubber ducks made up Ernie’s Rubber Ducky Pond.  Each duck had a number labeled on its belly that corresponded to three different prizes.  Kids could match up the number duck they chose and claim a prize.  I remember playing a game similar to this at the school carnival when I was a kid and I loved it.

Count with the Count was a quick little display board I whipped up with not much more than wrapping paper and stickers.  Kids could count the various shapes and look under the flap to see the answer.  (I think this would also be great in a kindergarten classroom!)

Bubbles with Big Bird was definitely the most popular game with the kids because it involved playing outside.  This wasn’t really a game at all – just a couple bubble buckets and a bubble generator.

As you can see, the birthday boy thoroughly enjoyed himself.   We lucked out with really great weather on the day of the party – mid 70′s and sunny.  Can’t beat that!

He got so excited about blowing out his candles that he blew them out before we were even finished singing “Happy Birthday”!  It was hilarious.

Watching him “eat” his smash cake was equally hilarious.  He really didn’t eat much of it at all, mostly just smeared icing all over his face.  Classic.

Of course I can’t resist any opportunity to decorate sugar cookies so I made some as party favors from our sponsors, the letter A and the number 3.

His real cake time came after all the guests had left, and then he chose to enjoy an Oscar cupcake.  Oh, how I love this boy!

Vendor Information
Invitation design: Second Street Creative
Custom party printables: TomKat Studio (birthday banner, game signs, food labels, favor tags)
Party decor: Shop Sweet Lulu (yellow tissue globes, drinking straws, popcorn boxes, plates, napkins, utensils)
Party decor: Target (tablecloths, polka dot wrapping paper, rubber ducky bowl)
Party decor: Card and Party Factory Outlet (rubber duckies, balloons, streamers)
Veggie cups: Smarty Had a Party
Green and yellow goldfish cups: Wilton (found at Joann’s with the spring line)
Sesame Street stuffed characters: Target and Amazon
C is for Cookie t-shirt: Sesame Street Store

A few months ago I ate the best black bean burger I had ever tried.  It was thick and hearty, perfectly spiced, and not dry at all, served on a brioche bun (similar to the ones I make) and topped with havarti cheese and roasted bell peppers.  Really fantastic.  I’m guessing part of the reason it tasted so fabulous was that I was in the midst of a very busy night on call.  I ordered it from the restaurant across the street, practically inhaled it, and kept right on working.  Unfortunately this restaurant isn’t in the habit of giving out their recipes (I can’t blame them), but ever since that night I was dying to be able to make an equally good version at home.  I tried several recipes.  Some were complete disappointments, some were just so-so, but finally I found a version that I am satisfied with.

In addition to the fact that this is a tasty and healthy meatless meal, a bonus is that the patties can be made in advance, refrigerated, and cooked later.  I had some cooked patties leftover that I rewarmed for lunch the following day, and those were great too so I think you can do whichever method is most convenient for you.  Next time we host a cookout, I’ll be sure to have these available as a vegetarian entrée option.  Though the patties are probably a bit too soft to go straight onto the grill, you could cook them in a skillet and then put them on the grill for a minute or two before serving.

Black Bean Burgers
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Yield: 6 burgers
Ingredients:
¾ cup panko
3 tbsp. plus 2 tsp. olive oil, divided
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 tsp. ground cumin
½ tsp. salt
¼ tsp. cayenne pepper
1 red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
1 shallot, minced

Directions:
Place a medium skillet over medium-high heat.  Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend.  Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown.  Remove from the heat and let cool to room temperature.

Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth.  In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne.  Whisk to blend.  Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans.  Stir together until evenly combined.

Divide the mixture into 6 equal portions, about ½ cup each.  Lightly pack into 1-inch thick patties.  (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)  Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering.  Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total.  Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties.  Serve warm.

Source: slightly adapted from The America’s Test Kitchen Healthy Family Cookbook

Crispy chocolate wafer cookies with cream filling – otherwise known as DIY Oreos.  I don’t know about you, but Oreos hold a special place in my heart.  With all the baking as I do, store bought cookies are simply not something we ever purchase.  Except, of course, for Oreos.  There is just something about the classic sandwich cookie that I can’t resist.  Though I generally buy them for the purpose of mixing into some awesome baked good or ice cream, I always end up popping one or two into my mouth while I’m working.  And on the very rare occasions when I can’t find any other treats around our kitchen, the Oreo shelf in the pantry is the first place I look when a craving hits.

I first tried a version of homemade Oreos about a year ago and while they were good, they weren’t great, not to mention it was a fairly high maintenance recipe with lots of steps, chilling, etc.  This recipe was right on the money.  It tastes a whole lot like an Oreo, except better because it’s homemade.  The dough mixes up quickly, is scooped out onto the cookie sheet, slightly flattened and baked.  The cookies spread out into thin chocolate wafers with a slightly crumbly texture.  The filling is really just a basic vanilla frosting recipe using part butter and part shortening.  I almost never bake with shortening but this is one of the times I make the exception, because I think the shortening gets the filling closer to the store bought Oreo filling.  If you don’t want to use shortening just substitute an equal amount of butter.  The size cookies I made are a bit larger than regular Oreos so you may choose to make smaller cookies.

This giveaway really has nothing to do with the Oreos but I’m been so excited to share it with you.  I have a major thing for cute aprons.  I already have several and I have my eye on a whole lot more.  A rep from Jessie Steele contacted me to see if I would be interested in an apron for myself as well as one to give away to a reader.  Absolutely!  There are so many fun and gorgeous aprons on this site.  I agonized over which apron to choose – you would have thought I was making a life or death decision.  I finally settled on this cherry print, but I love so many more.  I can already guarantee that another will be on my Christmas list this year :)

Would you like to win an apron from Jessie Steele? Well, here is your chance!  To enter the giveaway, please visit the Jessie Steele site and then leave a comment on this entry telling me which apron is your favorite. The winner will get the apron of their choice, so think it through and have fun deciding!

The Rules: One entry per person, U.S. residents only.  Commenting will close on Wednesday, June 22 at 10:00 pm, EST.  Entries that do not follow the entry requirements will not be considered.  One winner will be chosen at random and announced next week.  Good luck!

DIY Oreos
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Yield: about 20-24 sandwich cookies
Ingredients:
For the cookies:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa powder
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1-1½ cups sugar*
10 tbsp. (1¼ sticks) unsalted butter, at room temperature
1 large egg

For the filling:
4 tbsp. (¼ cup) unsalted butter, at room temperature
¼ cup vegetable shortening
2 cups confectioners’ sugar, sifted
2 tsp. vanilla extract

*The range of sugar called for here allows you to make these cookies as sweet as you like (or not).  To make it closer to a store-bought Oreo, use 1 cup.  For a sweeter cookie, use the full 1½ cups.  I split the difference and used 1¼ cups.

Directions:
Preheat the oven to 375˚ F.  Line two baking sheets with silicone baking mats or parchment paper.

In a food processor or the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar.  Mix briefly to combine.  Add the butter to the bowl and pulse or mix briefly to incorporate.  Add in the egg and mix until the dough forms a cohesive mass.

Scoop a scant tablespoon of batter onto the baking sheet.  Continue scooping, spacing the dough balls a couple of inches apart.  With moistened fingers, gently press down on the dough balls to flatten slightly.  Bake for 9-11 minutes, rotating the pans halfway through baking.  Transfer the baking sheets to a wire rack and let cool completely until the cookies are firm and set.  Be sure the cookies are completely cooled before filling.

To make the filling, combine the butter and shortening in the bowl of an electric mixer.  Beat on medium-high speed until smooth.  Add the confectioners’ sugar to the bowl and mix on low speed just until incorporated, then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes.  Blend in the vanilla extract.

To assemble the cookies, pair them up by size.  Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

Source: slightly adapted from Smitten Kitchen, who adapted it from Retro Desserts by Wayne Brachman

Good news everyone.  I have found the one.  The oatmeal butterscotch cookie recipe I have been searching for.  What, you haven’t also been searching for this particular brand of cookie bliss?  Well, maybe it’s just me.  In any case, it’s no secret that a dessert containing butterscotch chips is almost sure to be a winner with me – cakes, cookie bars, and more.  So you would think that combining a basic oatmeal cookie with butterscotch chips would be a simple sure way to create an awesome cookie.  As it turns out, it’s just not that simple.  I have tried at least four different recipes and variations, each time thinking that surely this time it was going to turn out right.  But something was always off – the cookies were too crisp, too thin, not chewy enough, etc.  I was getting pretty frustrated and was just about ready to give up and revisit my quest at a later date.  But fate stepped in and this recipe popped up.  It looked promising.  I tried it.  This is the one.  Case closed.

The additions of the shredded coconut and toffee bits may seem a bit odd, but I think the coconut helped achieve the perfect chewy texture and the toffee bits helped round out the flavor of the cookies.  Oatmeal cookies may not win a beauty contest anytime soon, but these are the kind that keep me finding reasons to walk past the cookie jar all day long.

Quick housekeeping note – Thanks to everyone who entered the giveaway last week.  Congratulations to Jenn B. on winning the giveaway of the black forest cupcake canvas!  Jenn wrote, “I love Sarah’s oil painting of the pomegranates! The pattern of the seeds draws my eye throughout the entire piece. I enjoy the positioning of the fruit and how the red color jumps off the simple background. Sarah’s work is really eye catching and beautiful, thanks for directing us to her site!”  Stay tuned for another giveaway early next week!

Oatmeal Butterscotch Cookies
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Yield: about 2 dozen cookies
Ingredients:
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1½ cups old fashioned oats
¾ cup shredded coconut
½ cup butterscotch chips
¼ cup toffee bits

Directions:
Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

Source: slightly adapted from Taylor Takes a Taste

S’mores are one food that evokes so many memories of summer for me.  The combination of graham cracker, chocolate and cooked marshmallow take me flying back to summer days of my childhood at the big cookouts we would have with a group of family friends.  There were grilled hamburgers and hot dogs, pasta salad (yum), baked beans (yuck) and there were always, always bonfire s’mores.  It’s funny looking back now because I really didn’t like s’mores all that much then, but it didn’t stop me from eating them…anything for the chocolate, you know.  I think I’m just too particular about the way I like my marshmallows cooked.  Just light golden, not too browned and definitely not charred.  Since then I have found lots and lots of s’mores desserts I love (not to mention many more to try) that allow me to enjoy the classic flavor combo without dealing with the unpredictable cooking properties of bonfires.  These s’mores puddings are another to add to the ever-growing list.

This is a fun riff on traditional chocolate pudding, layered with graham cracker crumbs and topped with torched marshmallow.  The torched marshmallow on top is easiest to achieve with a kitchen torch, though I know some people like to use a regular torch from the hardware store.  If you don’t have a torch, you can achieve the same effect by using the broiler but this requires very careful monitoring and broiler-safe dishes (ramekins should work).  I think this would be equally well received by kids and adults.  I can see it being a really fun dessert for summertime sleepovers and would also be a great ending for a summer dinner party.  A few quick notes regarding the recipe – the original amount of cinnamon in the graham cracker layer was way overpowering, so I have reduced it here.  To be honest, I think the baking of the graham cracker layer is not entirely necessary.  Mixing the graham cracker crumbs with butter and sugar certainly enhances the flavor but if you wanted to skip that step and just use plain ol’ crumbled up graham crackers, I still think this would be a great dessert.

S’mores Puddings
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Yield: 6 puddings
Ingredients:
For the graham cracker layer:
4½ whole graham crackers (5 x 2½ inch rectangles), coarsely crumbled
2 tbsp. unsalted butter, melted
1 tbsp. sugar
Dash of ground cinnamon

For the chocolate pudding:
1 cup sugar
3 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
1 tsp. espresso powder (optional)
Pinch of salt
3 large egg yolks
2 cups whole milk
½ cup heavy cream
8 oz. bittersweet chocolate, finely chopped
1 tbsp. whiskey (optional)
1 tbsp. unsalted butter
1 tsp. vanilla extract

For the marshmallow topping:
2 large egg whites
1 cup sugar
¼ cup water
2 tbsp. light corn syrup
1¼ tsp. vanilla extract

Directions:
Preheat the oven to 300˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  To make the graham cracker layer, combine the crumbled graham crackers, butter, sugar and cinnamon in a small bowl.  Toss with a fork to blend.  Spread the mixture in an even layer on the prepared baking sheet.  Bake until crisp, stirring once during baking, about 10 minutes.

To make the pudding, combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan.  Add the egg yolks and whisk to blend.  Gradually whisk in the milk and the cream.  Cook over medium heat, whisking constantly, until the mixture comes to a boil.  Allow to boil for 30 seconds.  Remove from the heat and stir in the chocolate, whiskey, butter and vanilla; whisk until the chocolate and butter are completely melted and the mixture is smooth.  Let the pudding cool slightly, stirring occasionally, about 10 minutes.

Spoon 1/3 cup of the pudding into each of 6 serving dishes.  Sprinkle each with some of the graham cracker mixture, dividing evenly between the dishes.  Top each with 1/3 cup more of the pudding mixture.  Cover each with plastic wrap directly on the surface of the pudding.  Chill for at least two hours.

To make the marshmallow mixture, combine all ingredients in the bowl of an electric mixer.  Set the bowl over a pan of simmering water and heat, whisking frequently, until an instant-read thermometer registers 160˚ F.  Return the bowl to the mixer fitting with the whisk attachment and whip on high speed until the marshmallow mixture forms stiff peaks.  Spoon or pipe the marshmallow mixture over the top of the chilled puddings.  Use a kitchen torch to lightly brown the marshmallow topping.  Garnish with additional crumbled graham crackers, if desired.

Source: slightly adapted from Bon Appétit, May 2009

The first time I saw this pizza, I’m pretty sure I drooled.  This meal and the bacon lover’s mac and cheese are responsible for me finally seeing the light and loving bacon the way the rest of the world seems to.  Though I haven’t always been a bacon fanatic, I have always liked BLT sandwiches.  The idea of enjoying all the flavors of the classic sandwich in the form of a pizza is fantastic.  I wish I had thought of it myself.  It just so happened I had an open package of bacon from the butcher shop in the fridge and some lettuce from our produce delivery, so the moment I saw this pizza, I knew it was meant to be.

This turned out to be one of those meals that was so good, I thought about it for days afterwards.  It had all the flavors of a classic BLT sandwich.  Normally my BLTs have only a small spread of mayo added and nothing more.  The feta in this recipe seems to take the place of the mayo here and adds a nice creaminess to the salad mixture.  I froze some dough balls and can’t wait to pull them out and make this meal again…and again, and again.  It’s a keeper.

BLT Pizza
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Yield: 4 individual pizzas
Ingredients:
For the crust:
1 cup warm water (105-115˚ F)
3¼ tsp. instant (rapid rise) yeast
1 tbsp. plus 1 tsp. olive oil, plus extra for brushing
1¼ tsp. honey
2 2/3-3 1/3 cups all-purpose flour
2 tbsp. semolina flour (optional)
¾ tsp. coarse salt
½ tsp. red pepper flakes
2 tbsp. coarse cornmeal
Freshly shredded Parmesan cheese

For the maple bacon vinaigrette:
1½ tbsp. extra virgin olive oil
2 tbsp. cider vinegar
1 tbsp. bacon drippings
2½ tsp. maple syrup
1½ tsp. Dijon mustard
¼ tsp. salt
½ tsp. freshly ground black pepper

For the salad topping:
4 cups green leaf lettuce or mixed greens
1 tomato, seeded and diced
½ small red onion, thinly sliced
4 slices bacon, cooked and crumbled (drippings from cooking reserved for dressing)
½ cup crumbled feta cheese

Directions:
To make the crust, combine the water, yeast, olive oil, honey, and 2 2/3 cups of the flour in the bowl of a mixer fitted with a dough hook.  Add the semolina flour, salt, and red pepper flakes; mix on low speed until combined.  Add in ½ cup more of the flour and mix until a soft dough comes together.  Mix on low speed about 5 minutes to knead.  Add additional flour, 1-2 tablespoons at a time as needed until the dough is smooth and tacky but not sticky.

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover and let rise at room temperature for 30-45 minutes.

Coat 2 baking sheets with olive oil.  Sprinkle the sheets with cornmeal.  Preheat the oven to 450˚ F.  (You can also use a baking stone, preheating it with the oven – no need to oil.  Sprinkle with cornmeal just before adding the crusts.)  Divide the dough into 4 equal pieces, transfer to a work surface, cover with a damp towel and let rest 10-12 minutes.  Use immediately* or cover with plastic wrap, freeze for 30 minutes and then refrigerate up to 3 hours.

Just before shaping and baking the dough, cook the bacon for the salad topping in a large skillet until crisp.  Reserve the drippings for the vinaigrette.

With a rolling pin on a lightly floured surface, flatten each dough ball into an 8-inch circle.  Brush each dough round lightly with olive oil and sprinkle with shredded Parmesan.  Transfer to the prepared baking sheet or stone and bake until browned and crisp, about 10-15 minutes.

While the crusts are baking, make the maple bacon vinaigrette.  Combine all ingredients in a small bowl and whisk until smooth.

To make the topping mixture, combine the lettuce or greens, tomato and sliced onion in a large bowl and toss well to combine.  Top with ¼ cup of the dressing mixture and toss gently to coat the salad well.  Add the bacon and feta to the bowl and toss gently to combine.  Heap some of the salad mixture atop each of the warm pizza crusts and serve immediately.

*Note – At this point the dough balls can also be wrapped in plastic wrap, placed in a freezer bag and frozen for later use.  Thaw in the refrigerator and bring to room temperature before use.

Source: topping adapted from Can You Stay for Dinner?, crust adapted from The Pastry Queen by Rebecca Rather

Summer is such a busy time, it seems.  The moment the weather warms up, everyone is itching to get outdoors after being cooped up inside for so long.  It follows then that summer is full of places to go, people to see and things to do.  I, for one, feel like my calendar for the month of June could not possibly hold another thing.  With so much going on, quick and easy foods are just what we need.  This strawberry bruschetta with goat cheese was a perfect quick summer lunch for us.  It takes just a few minutes to throw together but the payoff is great.  The sweetness of the strawberries is balanced by the slight tang of the creamy goat cheese and a drizzle of balsamic vinegar.  A sprinkle of fresh basil and a dash of cracked pepper add a nice finishing touch to this pretty little bite.  Though we enjoyed these for a light lunch, they would also make an ideal starter for a summer dinner party.

Strawberry Bruschetta
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Ingredients:
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper

Directions:
Combine the  strawberries and sugar in a small bowl; toss to combine.  Let the berries macerate for about 30 minutes so that they begin to release their juices.  Spread a thin layer of goat cheese on top of each baguette slice.  Top each slice with spoonfuls of the strawberry mixture.  Drizzle lightly with olive oil and balsamic vinegar.  Top each slice with the basil leaves and cracked pepper, to taste.

Source: slightly adapted from Whole Foods via The Curvy Carrot

Do these cupcakes look familiar to you?  If so, that’s because I’ve posted them before.  But here they are again with an improved recipe.  Black forest is a classic flavor combination that just works so well together – chocolate cake, cherry filling and whipped cream frosting.  The first time I posted these cupcakes the cherry filling was not a reliable recipe, and it has been nagging at me ever since.  This time I attempted to find a better filling and good news – I found one!  I considered a version made with fresh cherries but in the end I decided to go with something using frozen cherries so these can be made year round without breaking the bank.  I’ve also swapped out the previous cake recipe for my favorite chocolate cupcake base because it is sturdier, making it easier to fill and also easier to eat.  Now I’m much happier with this recipe and I hope you’ll try the new and improved version!

Now, the part I’m most excited about – a very unique giveaway!  Several months ago I was contacted by a painter living nearby in my hometown.  She wanted to know if she could use some of the photos from my blog as subjects for her paintings.  I have loved art my whole life and attended numerous art camps as a little girl.  It seemed like fate that she was living in my beloved hometown so I could not have been more excited about this idea.  A few months later, I got to see the results available for ordering on her website.  Her work is truly beautiful.  Such a cool idea!  She graciously offered me a print for myself, as well as one to give away to a reader.  It was tough to choose which I wanted but the photo of these black forest cupcakes has always been one of my favorites so it won out in the end.  Would you like to win a large canvas print of black forest cupcakes from the talented Sarah Wain?  Well, here is your chance!  To enter the giveaway, please visit Sarah’s site and then leave a comment on this entry telling me which of her works is your favorite (and no, it doesn’t have to be one from my site!)

The Rules: One entry per person, U.S. residents only.  Commenting will close on Monday, June 13 at 10:00 pm, EST.  Entries that do not follow the entry requirements will not be considered.  One winner will be chosen at random and announced next week.  Good luck!

Black Forest Cupcakes
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Yield: about 22 cupcakes
Ingredients:
For the cupcakes:
½ cup unsweetened Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
1 cup (2 sticks) unsalted butter
1½ cups sugar
3 large eggs, at room temperature
2½ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the cherry filling:
16 oz. frozen cherries, thawed*
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
1 tbsp. kirsch (optional)

For the frosting:
1½ cups heavy cream, chilled
6 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

For garnish:
Fresh (or maraschino) cherries, with stems
Chocolate shavings

*Note: You can use either tart or sweet cherries for this filling depending on your personal tastes and what is available to you.  Feel free to adjust the sugar as needed to achieve your desired level of sweetness or tartness in the filling.  I used tart cherries and the amount of sugar indicated.

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup.  Add enough water so that the total liquid equals 1¼ cups.  Add the liquid to a medium saucepan with the sugar and cornstarch.  Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken.  Continue whisking so no lumps form.  Once thickened, remove from the heat and whisk in the lemon juice.  Fold in the drained cherries with a spatula.  Stir in the kirsch, if using.  Cover and chill until ready to use.  (The filling will continue to thicken as it chills.)

To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake.  Fill each with a spoonful of the cherry filling.

To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.  While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time.  Whip the cream until stiff peaks form.  (Be careful not to overbeat!)  Fold in the vanilla extract.

Frost the filled cupcakes with the whipped cream.  (I used a pastry bag fitted with an Ateco #809 tip.) Garnish as desired with cherries and chocolate shavings.  Refrigerate until ready to serve.

Source: cupcakes adapted from Martha Stewart’s cupcakes, filling adapted from Wilton

I mentioned a little while ago that one of my goals this summer is to try new types of cocktails, and more specifically, different flavored margaritas.  Such an arduous task, you know…  If you are a fellow margarita lover then you’ll be glad to know I’m making good progress with this goal and will continue to share my results here :)  The first time I saw this particular recipe I had mixed feelings.  A blackberry margarita sounded wonderful, but I wasn’t so sure about the thyme.  I love thyme in more savory applications but in a fruity drink?  Hmmm.   I decided to give it a try and am happy to report that this flavor combination gets a big thumbs up from me.  The thyme is very understated and I am not sure I would have even noticed it if I hadn’t known it were there.  Just like the strawberry lemonade I made recently, I think the addition of sparkling water here adds an extra little something.  I have a feeling I’ll be experimenting more with sparkling water this summer as well.  If you have an abundance of blackberries and want to try something different from the usual muffins/scones/pancakes., try these margaritas for a fun summer beverage.

Blackberry Thyme Margaritas
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Yield: 2 drinks
Ingredients:
18 blackberries, divided
3 small sprigs fresh thyme
1 cup crushed ice
1/3 cup tequila
¼ cup simple syrup
Juice of 1 lime
1 tbsp. orange liqueur such as triple sec or Cointreau
¼ cup sparkling water

Directions:
Place 16 of the blackberries in a food processor or blender with the thyme leaves.  Pulse to puree until smooth.  Strain the blackberry puree through a fine mesh sieve into a small bowl, pressing on the solids to extract as much liquid as possible.

Combine the blackberry puree, ice, tequila, simple syrup, lime juice, orange liqueur and sparkling water in a blender or food processor.  Blend until smooth and well combined.  Pour into two glasses and garnish with reserved blackberries and additional thyme, if desired.

Source: Pink Parsley Catering, originally from Bon Appétit, July 2007

You can’t tell by looking at them, but these enchiladas are chock full of veggies.   Summer gardens will soon start offering up their bounty, and now you can be ready to make use of all the goodies with this dish.  This recipe is very similar to that for my favorite chicken enchiladas but this version calls for filling them with zucchini, bell pepper, onion and black beans.  You could easily make additions and substitutions as needed.  I, for one, am excited to trying them with mushrooms and corn added to the mix.  Even though these are vegetarian enchiladas, I find them every bit as filling and satisfying as those filled with chicken or beef.  My only complaint is that the sauce was just a bit too thick for my liking, and next time I would add more water to fix that.  I have noted a range of water in the recipe below so you can achieve whatever consistency you prefer.  I’m always looking for more meatless meals to add to our repertoire and I’m very glad to have this one up my sleeve.

Veggie Enchiladas
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Yield: 12 enchiladas
Ingredients:
For the sauce:
1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
½-¾ cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 red or yellow bell pepper, seeded and chopped fine
1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
3 cloves garlic, minced
1½ cups enchilada sauce (above), divided
1 cup finely crumbled queso fresco or feta cheese
½ cup minced fresh cilantro
¼ cup drained chopped canned green chiles
Salt and pepper

For assembly:
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese
Lime wedges, for serving

Directions:
To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds.  Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste.  (This makes more sauce than you will need for the enchiladas.  The extra can be frozen for later use or passed with the enchiladas for serving.)

Preheat the oven to 450˚ F.  Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth.  Set aside.  Add the oil to a large skillet and heat over medium-high heat until shimmering.  Add the onion and bell pepper and cook until slightly softened, 5-7 minutes.  Add the zucchini and cook just until tender, 3-5 minutes more.   Stir in the garlic and cook just until fragrant, about 30 seconds.  Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles.  Season with salt and pepper to taste.

To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds.  Place 1/3 cup of the filling mixture down the center of a tortilla.  Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down.  Repeat with the remaining filling and tortillas.  Pour 1 cup of the sauce over the enchiladas, spreading it evenly.  Sprinkle the shredded cheddar over the top of the sauce.  Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired.  Serve warm with lime wedges.

Source: slightly adapted from America’s Test Kitchen Healthy Family Cookbook

Trifles are a pretty genius dessert.  Pieces of cake layered with custard, pudding or whipped cream and some sort of fresh fruit – there are endless combinations and permutations, and there is something for everyone.  What’s not to love?  Well, for me, the messy scoops and less than pretty presentation once the dessert is served is not to be loved.  I bought a trifle bowl years ago because I just had to have it and the number of times I have used it for making a trifle?  Exactly once.  (I have used it a few other times though…it makes a great serving dish for caramel corn or chex mix.)  I continue to see and imagine all sorts of varieties of trifles that sound wonderful but the full size just doesn’t appeal to me.  Solution?  Individual trifle bowls!  I invested in a set of these and I am smitten.  Of course wine or sundae glasses work well too if you don’t have mini trifle dishes.  Personalized desserts are always fun, and these make for such a nice presentation.  I can think of tons of things I want to do with them.  But as soon as I got them I knew the first thing I had to make was this coconut tropical fruit trifle.

A lot of trifles are made with heavier or richer combinations like brownies, pastry cream, etc.  While that sounds great to me and I never shy away from rich desserts, these fruity tropical trifles are ideal for summer entertaining.  They are light, fresh and (bonus) can be made in advance of when you plan to serve them.  I actually made the sponge cake and coconut custard a couple of days before I planned to serve these and just assembled them before our guests arrived.  If you find the step of cooking the pineapple odd…so did I.  But, David explains in his book that some tropical fruits contain an enzyme that will break down the custard.  Briefly cooking the fruit denatures the enzyme so the custard will stay intact.  Kiwi were not originally part of this recipe but I thought they would add a nice additional pop of color.  After much internet searching I found that kiwi is another of the fruits that contains the custard-busting enzyme, so I cooked it with the pineapple.  As it turns out, cooking kiwi makes its vibrant green color kind of blah, so I say you can take or leave the kiwi here.  Either way, this is a fun fruity summer dessert that is bit different from the usual trifles.

Coconut and Tropical Fruit Trifles
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Yield: 4 individual trifles*

Ingredients:
For the cake:
¾ cup cake flour
¼ tsp. baking powder
Pinch of salt
2 large eggs, separated, plus 1 large egg yolk, at room temperature
½ cup sugar
2 tbsp. cold water
½ tsp. vanilla extract

For the custard:
½ cup plus 2 tablespoons whole milk
¼ cup sugar
½ vanilla bean, split lengthwise
1½ tbsp. cornstarch
¼ cup canned Thai coconut milk
2 large egg yolks
½ cup dried shredded coconut (I used unsweetened)

For the fruit filling:
½ small-medium pineapple, peeled, cored and diced small
1-2 kiwifruit, peeled and diced small
1¼ cups strawberries, hulled and diced small
½ medium mango, peeled, pitted and diced small
3 tbsp. sugar
Juice of ½ lime
¼ cup dark rum (optional)

Directions:
To make the sponge cake, preheat the oven to 350˚ F.  Lightly butter the sides of a 9 x 5-inch loaf pan.  Line the bottom with parchment paper.  In a small bowl, combine the flour, baking powder and salt.  Whisk to blend and set aside.  In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until they form stiff peaks.  Transfer to another bowl and wipe out the mixer bowl.  Fit the mixer with the paddle attachment.  In the now empty mixer bowl, beat the egg yolks and water on medium-high speed for 1 minute.  Mix in the sugar and vanilla.  Increase the speed to high and continue to beat until the mixture forms a ribbon when the paddle is lifted, about 5 minutes.

Gradually add the flour mixture to the bowl with the beaten egg yolks, gently folding with a spatula.  Once the flour is incorporated and no streaks remain, fold in one third of the egg whites to lighten the batter.  Gently fold in the remaining egg whites.

Pour the batter into the prepared pan.  Bake until the cake is lightly browned and springs back when gently pressed, about 35-40 minutes.  Transfer to a wire rack and let cool in the pan. Run a knife around the edges to loosen the cake from the pan.  Keep the cake well wrapped until you are ready to assemble the trifles.

To make the custard, combine the milk and sugar in a small saucepan over medium heat.  Scrape the seeds from the vanilla bean and add them to the saucepan.  Then drop in the vanilla pod as well.  In a small bowl, whisk together the cornstarch and coconut milk until completely smooth.  In another bowl, whisk the egg yolks briefly.  When the milk-sugar mixture is warm, stir the cornstarch mixture briefly to recombine and then stir it into the milk mixture.  Cook, stirring constantly, until the mixture thickens.  Very slowly add about one third of the hot milk mixture to the bowl with the egg yolks, whisking constantly.  Then transfer the egg yolk mixture to the pan with the thickened milk mixture.  Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil.  Immediately remove from the heat and pour the mixture through a fine mesh sieve into a bowl or storage container.  Stir in the coconut, cover, and refrigerate until chilled.

To make the fruit filling, add the pineapple and kiwi (if using) to a nonreactive skillet.  Gently cook over medium heat just until the fruit is heated through, about 3 minutes.  Transfer to a medium bowl and let cool completely.  Stir in the strawberries, mango, sugar, lime juice and rum.  Toss gently to combine.

When you are ready to assemble the trifles, cut the cake into small cubes using a serrated knife.  To assemble the trifles, spread a thin layer of the custard over the bottom of each trifle dish.  Top with a single layer of cake cubes.  Spoon some of the fruit filling over the top of the cake cubes.  Layer once more with cake cubes and the fruit mixture, and top with the remaining custard.  Garnish with additional toasted coconut, if desired.  Serve within 6 hours of assembly.

*Note: The amount of sponge cake in this recipe makes twice as much as you need for 4 mini trifles.  I freeze the leftover cake for another use, but if you don’t want the extra you could divide it in half even further and bake in ramekins or muffin tins.  If you would like to make a full size trifle, double the recipe and layer in a full size trifle dish.  A smaller size dice is preferred for the fruit in individual trifles, but larger chunks are better suited for making a full size trifle.

Source: Ready for Dessert by David Lebovitz

This meal was most definitely a happy accident.  It was prompted by various items in my fridge and pantry that needed to be used up – the partial box of pasta, the bag of spinach, mushrooms that hadn’t been used for their intended purpose.  And of course, a package of bacon courtesy of the Carnivore Club rewards at our local butcher shop.  Mac and cheese lends itself well to lots of mix-ins, so the combination of spinach, bacon and mushroom in a new type of mac and cheese sounded good to me.  When I mentioned the idea to Ben it was met with much excitement.

What surprised both of us was how much I loved this dinner.  Up until now I have never been much of a bacon lover, but this meal was a turning point for me.  I used some of the bacon grease to help make the roux for the cheese sauce and some to cook the mushrooms, and it infused the bacon flavor throughout the whole dish.  It was awesome. I used a mixture of Fontina and white cheddar because that is what I had on hand, but I think this would also be great with a bit of Parmesan or maybe a dollop of cream cheese.  If you have a bacon lover in your life, definitely make this dish for them.  I’m confident that they will enjoy it!

*Quick housekeeping note – The winner of the Big Bowl of Love giveaway from last week is Jessica who said, “When I’m checking out a cookbook, I look for the whole package. I love great photos to really catch my attention and interesting recipes that don’t sound overwhelming. And, just like you, I won’t buy a cookbook unless I’m sure I’ll actually make more than half of the recipes in it… no sense in having a cookbook that I use for only one or two recipes!”  Well said, Jessica.  Enjoy your new cookbook!

Bacon Lover’s Mac and Cheese
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Ingredients:
12 oz. pasta shapes (I used orchiette)
5-6 oz. bacon, chopped
8 oz. baby bella mushrooms, sliced
2 tbsp. unsalted butter
¼ cup flour
2 cloves garlic, minced
2½ cups milk (low fat or whole milk)
¼ tsp. salt
¼ tsp. red pepper flakes
Freshly ground black pepper, to taste
Pinch cayenne pepper
4 oz. Fontina cheese, grated
4 oz. white cheddar cheese, grated
3 cups fresh baby spinach leaves, chopped

Directions:
Preheat the oven to 400˚ F.  Bring a large pot of water to boil.  Once boiling, cook the pasta according to package directions until just shy of al dente.  Drain well and set aside.

Meanwhile, cook the bacon in a large skillet or sauté pan over medium heat until crispy.  Transfer to a paper-towel lined plate with a slotted spoon.  (If desired, set aside 2 or 3 tablespoons of the cooked bacon for topping the baked mac and cheese.)  Reserve 2 tablespoons of the bacon grease.  Return the pan to the heat and add the mushrooms.  Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes.  Remove from the heat.

To make the cheese sauce, add the reserved bacon grease to a medium saucepan with the butter.  (If there was not enough bacon grease to make 2 tablespoons, replace the missing amount by adding an equal amount of butter.)  Heat over medium-high heat until the butter is completely melted.  Whisk in the flour and garlic and cook, stirring constantly, until the mixture is golden and fragrant but not burned, 1-2 minutes.  Whisk in the milk.  Cook the mixture, stirring frequently, until it begins to bubble and thicken.  Whisk in the salt, red pepper flakes, pepper, and cayenne pepper.  Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth.  (If necessary, you can return the pan to low heat to melt the cheeses.)  Return the drained pasta to the pot.  Mix in the cooked bacon and mushrooms, the cheese sauce and the chopped spinach.  Stir everything together gently until well combined.  Spread the mixture into a lightly greased 2-quart casserole dish.  Bake for 15-2o minutes or until the top is light golden and the cheese is bubbling.  Serve warm and top with reserved cooked bacon pieces, if desired.

Source: Annie original