Tag Archives: baking

Blueberries and Cream Pie

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Are you a crust or filling person? Pie eaters (I’ve found) fall into one of these two distinct categories. Those who tolerate the crust as a means for getting gorgeous amazing delicious filling into their mouths. And those who believe a flaky light crust absolutely is the best thing about pie. That the filling is plays second fiddle and is really only there because you can’t just eat pie crust on its own.

The fact that you need something else to go with crust is one of the reasons I am a filling girl. You can totally gobble fruity (or custardy) filling with a spoon. It needs no other accoutrement to make it delicious. My husband is all about the crust.

Personally I’ll take a  crumble or a cobbler any day over pie. More filling, less crust. Thankfully this blueberries and cream pie gives us both a little something we love. And that makes everyone happy.

On the bottom, a flaky buttery crust.

Filled with blueberries. You know what’s awesome about blueberries? No chopping, cutting seeds out, coring, or peeling. Give em’ a rinse and in they go. Perfect.

Topped with an amazing creamy custard.

The custard is just divine.

Finished with a crumb streusel.

Hello gorgeous.

Seriously delicious food here people. All those bright fresh berries swimming in sweet rich custard? Yeah. The crust is bomb too. But the filling…ooooooh the filling. It’s the perfect blend of a cream pie and a succulent fruity cobbler. Glorious summer goodness.

As a side note. When I served this up for dessert I discovered the mystery of genetics explained on my children’s plates. Madison ate her crust first and after a few bites of the filling declared she was full. Donovan devoured the fruity custard and left his crust untouched. When he proclaimed he was stuffed Madison lept at the opportunity to eat his abandoned crust. Go figure.

Blueberries and Cream Pie
adapted from Gingerbread Bagels

Pie Crust (from America’s Test Kitchen)

1 1/4 cups all-purpose flour, plus extra for rolling out the dough
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening, cut into 1/4-inch
pieces and chilled
5 tablespoons unsalted butter, cut into 1/4-inch pieces
and chilled
4-6 tablespoons ice water

1 large egg mixed with 1 Tablespoon water (for egg wash)

Filling
3 cups blueberries
1 cup sugar
1/3 cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract

Crumb Topping
2 1/2 Tablespoons brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg (about 1/16th teaspoon)
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour

Instructions

Process flour, sugar, and salt in food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until mixture resembles coarse crumbs. Transfer to large bowl.

Sprinkle 4 tablespoons water over flour mixture. Using rubber spatula, stir mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature before using.)

Let chilled dough soften slightly at room temperature, about 10 minutes. Working on lightly floured work surface, roll dough into 12-inch circle. Transfer dough to pie plate. Trim, fold, and crimp edges. Cover lightly with plastic wrap and place in the freezer for 30 minutes.

While crust is firming up, work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix until combined. Take the pie out of the freezer and put the blueberries on the bottom of the crust. Pour the filling over the blueberries and spread it out.

Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together. Add in the flour and mix until the ingredients form a crumble topping. Crumble the crumb topping over the pie.

Mix together 1 large egg and a Tablespoon of water and brush over the edge of the crust.
Bake the pie at 350 degrees for 50-55 minutes. Let the pie cool before cutting into slices. Then enjoy!

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White Chocolate Lemon Truffles

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Seattle Chocolates used to make an incredible white chocolate orange truffle. They had a gold wrapper with a creamy white chocolate truffle inside. When I was a teenager who didn’t have to worry about things like love handles, cellulite and flab, I would eat them by the handful. My first job was at a Hallmark shop (best job ever!) and we had a bin of loose Seattle’s Chocolates in various flavors. Those bins of golden wrapped deliciousness were one of my favorite things to restock because I’d sift thru them as I went, pulling out all the white chocolate orange flavored truffles.

As I searched online I discovered that the orange truffles are no longer made. Sad day. But all is not lost! They have a lemon version now. And I love love love all things lemon. So what did I do? I made some.

Teenage Tonya would have just purchased a bag. It’s only money right? Single income, two kids and bills to pay Tonya has too much frugality flowing thru her veins to spend $42 on truffles. I also would rather not figure out how to keep from eating two-and-a-half pounds of chocolate.

These truffles are exactly the same consistency I remember. A little firm, a little soft. Perfectly creamy and rich. The lemon flavor is just enough to give you a hint of tart flowing thru silken white chocolate. The dusting of lemony sugar on the outside makes these refreshing little truffles simply stunning.


White Chocolate Lemon Truffles
adapted from Wit & Whistle

1/3 cup plus 1 Tbsp. heavy cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
superfine granulated Sugar, for coating
grated zest of 1 lemon, for coating

In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.

Combine the white chocolate, salt, and butter in medium heatproof bowl. Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat. Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.

Place white chocolate mixture over a pot of warm water on low heat* (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot. Stir until the chocolate is melted and smooth. Stir in lemon juice. Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold. While truffle mixture is cooling, zest one lemon into 1/2 cup of superfine granulated sugar and cover.

To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in lemon sugar until well-coated. Store truffles airtight in refrigerator for up to one week or freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

Chunky Chocolate Chip Peanut Butter Cookies

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Cookie Monster is a classic. A friend of mine shared this video with me saying this is how she feels every time I post a new recipe. She’s so sweet. Enjoy a good laugh by watching this:

A while back, this same friend gave me a cookbook full of deliciousness. I’ve loved everything I’ve ever baked out of it. Especially the Razz-ma-tazz bars. Oh yum. I decided to let my hubby choose something for me to bake in honor of Sabrina. I’ll bet you think shared with her too huh? No. I’m totally lame and didn’t realize until after I’d sent them to work with the hubster that I should have saved some for Bri. I’m such a spaz. I know, it’s not as nice a story now. Sorry. :(

Put aside your disappointment and make some of these cookies. They are full of crunchy nutty goodness and rich chocolate. It’s a basic peanut butter cookie, kicked up with chopped peanuts and chocolate chips. You’ll love them.

Next time Sabrina. I’ll share some cookies maybe.

Chunky Chocolate Chip Peanut Butter Cookies
From NESTLÉ TOLL HOUSE

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups (12-oz pkg.) Semi-Sweet Chocolate Morsels
1/2 cup coarsely chopped peanuts

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts.

DROP dough by rounded tablespoons onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles. I used a glass dipped in a little granulated sugar.

BAKE for 7 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Snickerdoodle Blondies

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I’ve never been super attracted to blondes.  I’m more of a dark and handsome kind of gal. Brownies over blondies every time. Until now. These buttery bars have a secret weapon – glorious cinnamon sugar deliciousness swirling all thru the sweet dough.

In addition to being a bar version of one of my most favorite cookies, these are SUPER easy to make. Just slap it all in a pan, sprinkle with some cinnamon sugar and drop more dough on top.

They are even easier than my Snickerdoodle Bread. I have no idea how a flat coating of sweet cinnamon and sugar manages to appear swirled thru these blondies. It’s like magic. Sweet doughy magic. I know what you are thinking – and yes, that is powdered sugar glaze on my thumb.

I’ve decided Betty Crocker is an evil woman. That decision has been a long time coming – she’s been on my radar a while. Pure. Amazing. Evil. I love that lady.

As if ribbons of cinnamony delight weren’t enough, these blondies also have a drizzled glaze. Happiness is anything with a sweet sugar dribbling off the edges.

If you have a snickerdoodle lover in your life, make these immediately. If you don’t, go find one – they are the best kind of people and your life really isn’t complete until you know someone who goes ga-ga over cinnamon and sugar.

Snickerdoodle Blondies
from Betty Crocker

2 1/3 cups all-purpose flour

 1 1/4 teaspoons baking powder
 1/2 teaspoon salt
 3/4 cup butter or margarine, softened
 1 1/4 cups granulated sugar
 1/2 cup packed brown sugar
 3 eggs
 1 teaspoon vanilla
Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
 1/4 teaspoon vanilla
  1. Heat oven to 350° F. Spray or grease bottom only of a 13×9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
  2. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
  3. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
  4. Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
  5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  6. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
Makes 24 bars

Nanaimo Bars​

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I first saw these amazing bars when visiting Victoria for my sister’s birthday weekend. My mom and I popped into a little coffee-house to pick up some liquid caffeine and while we were waiting I drooled over the divine treats in their glass cases. These caught my eye as I’d never heard of them before. When I asked what they were, pronouncing the name wrong, the barista looked at me like I was insane. It is pronounced “nuh-NI-mo” sounds like “The wino”. Apparently these are a really big deal in Canada.

I looked them up when I got home and found that it all began when a housewife entered a recipe for chocolate squares in a magazine contest some 35 years ago. She called her recipe ‘Nanaimo Bars’ and when she won the contest, not only did her dessert become popular throughout Canada, so did the town they were named after.

These three-layered, no bake dessert squares start with a chocolate crumb base, get a topper of sweet custardy creamy goodness and are finished off with a chocolate layer. They are sweet and rich and amazing. Now that I’ve had one, I understand the confusion on the clerk’s face at my obvious lack of dessert knowledge.

How can you go wrong when the first layer is chocolate, butter and sugar all bound together by coconut, grahams and nuts? Ah-mazing. It’s like a graham cracker crust on crack. Maybe I shouldn’t use that phrase as much as I do. I actually have zero clue what being on crack is like. For some reason it just what I label anything that seems a little crazy and totally bad but is actually a notch more awesome than normal. Don’t do drugs. Bad. Ok, back to the dessert. The middle layer has the goodness of vanilla pudding sweetened with powdered sugar and enriched with cream and butter. Oh sweet perfection. Top it off with a chocolate ganache. Yeah baby.

I cannot decide which layer I like best. The base is really beyond description. Even if you aren’t a coconut (or nut) fan, try these – it all kind of just blends together in a perfect crunchy and sweet crust.  Seriously. Could a no bake dessert be any more decadent? I think not. Oh Canada. Well done you.


Nanaimo Bars
from Joy of Baking

Bottom Layer:

1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs or crushed Digestive Biscuits
1 cup (65 grams) sweetened or unsweetened coconut (shredded or flaked)
1/2 cup (50 grams) walnuts or pecans, coarsely chopped

Middle Layer:

1/4 cup (56 grams) unsalted butter, room temperature
2 – 3 tablespoons milk or cream
2 tablespoons (20 grams) vanilla custard powder (Bird’s) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing)  sugar

Top Layer:

4 ounces (120 grams) semisweet chocolate
1 tablespoon (14 grams) unsalted butter

Directions:

Put a foil sling in a 9 x 9 inch pan and spray with a non stick vegetable spray.

Bottom Layer: In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 – 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover with plastic wrap and refrigerate until firm (about an hour).

Middle Layer: In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Top Layer: Chop the chocolate into small pieces. Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Remove using the foil sling & using a sharp knife (or a pastry cutter!), cut into squares.

Scratch Cake Mixes & Strawberry Cream

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I’ve mentioned a few times that I’m taking a cake decorating class. I’m enjoying it tremendously and learning all sorts of fun things. Don’t judge my decorating skills too harshly, I’m still learning. I found this cake mix recipe years ago and it has never failed me. Perfect if you don’t want to make a boxed cake mix, or thought you had one in the cupboard but (horrors!) you’ve used your last one! This recipe gives you the perfectly light texture of a boxed mix with homemade ingredients and taste.

For my recent class, I filled a basic yellow cake with some strawberry mascarpone cream. It was absolutely delicious.

I just used one of the 8 inch rounds the recipe makes. I torted it (still learning the art of doing that evenly too!) and stuffed it with sweet creamy strawberry deliciousness. The other cake went in my freezer to use for another class.

I have tried all these cake mix varieties and they are simply delightful. Enjoy!

Scratch Cake Mixes
from Allrecipes.com

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

Directions

For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
Pour batter into greased and floured 9×13 inch pan (or the cake pan of your choice). Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

 

Strawberry Mascarpone Cream

1 cup heavy whipping cream
3 tablespoons granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract
1/4 cup strawberry jam

Directions

Place the heavy whipping cream, mascarpone, sugar, vanilla, and strawberry jam in a large bowl.  Whip until soft peaks form.

Banana Cream Cupcakes

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Sometimes I feel like my house is swimming in bananas. They are always around for my kids and every year I forget how quickly they get ripe for baking (aka dark brown freckly) once the weather turns a smidge warmer. I had some to use up this week and decided to mash-up a couple in these delightful cupcakes.

These cupcakes have all the flavor of a good banana bread with a light airy texture. The vanilla mousse “frosting” is perfect on these, totally reminiscent of banana cream pie. It is rich and delicious. A perfect topper. It is very versatile as well. You could swap out any flavor of instant pudding and use it for fillings in cakes. It’s amazing.

I ziploc baggie frosted these. It was early – I didn’t feel like busting out the pastry bag and frosting tip. Then topped mine with a little dried banana chip. Aren’t they cute?

Banana Cream Cupcakes
adapted from Taste of Home

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Vanilla Mousse Frosting

2 cups of heavy whipping cream
1 large package of jello instant vanilla pudding

Directions

1. In a large bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition. Beat in
bananas and vanilla. Combine the flour, baking soda, baking powder
and salt; add to creamed mixture alternately with buttermilk,
beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 375° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For mousse frosting: Combine ingredients and mix well until fluffy and light. Thin with a little milk if necessary.

“Bethany” Chocolate Salted Caramel Cupcakes

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For those of you who don’t know, occasionally I make a recipe that’s specifically for a very special person in my life. I name the recipe after them and someday when I have my own little shop, I plan to feature all my ode to friendship items. I’ll be surrounded by the baked versions of all the people I love. It will be awesome! Today’s friend is Bethany. More about her later.

These cupcakes are the best thing I’ve ever made. They are glorious. Incredible. You will need to close your eyes and breathe deeply upon first bite. They are a taste explosion. The reason I made this delicious treat is kind of a bummer. My best friend Bethany moved to Maui today. I dropped her at the airport this morning and we both bawled our eyes out. Very sad for me because I adore her. I’m trying to look on the bright side and remember that I have a new vacation destination with an extra bed, and that Bethany will be shipping me bottles of pineapple wine. But right now I just miss her terribly. Her birthday is in a couple of days so I had a pre-leaving-birthday-dinner for her and served up her favorite craving.

Bethany is the sweetest, most generous person I have ever met. We’ve been friends for eleven years and I cannot imagine my life without her. She is beyond amazing. Kind of like this cupcake. Rich chocolate cake with the perfect texture topped with fluffy salted caramel buttercream and a drizzle of fresh salted caramel sauce. I like to think of the salty kick as the hidden depths of Bethany’s character. You think you know her as this quiet, sweet woman – then you really get to know her and she’s full of spunk, stubbornness (in a good way) and sass.

The caramel sauce is the kicker in this recipe. The salty takes the edge off all that sweet decadence making each bite just perfect. There’s no caramel in the cake, but the method of melting the butter before beating it gives a little hint of nutty flavor to the chocolate. It’s halfway to a browned butter flavor and gives an excellent depth to the cake. But the caramel. Oh, the caramel. It would be fabulous on ice cream, drizzled over your favorite coffee drink or just be like me and gobble it up with a spoon. All by itself. Yup. That’s how I roll.

Salted Caramel Chocolate Cupcakes
from The Brown Eyed Baker

½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

Salted Caramel Frosting
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup salted caramel sauce (recipe below – can be made ahead of time)
4 cups powdered sugar

To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it’s not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel.

Salted Caramel Sauce
Yield: 2 cups of sauce
Prep Time: 5 minutes | Cook Time: 15 minutes

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down.   Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.

3. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You’ll want to warm the sauce up before using.

Perfect Oatmeal Raisin Cookies

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Chocolate is grand, but oatmeal raisin cookies will always be my favorite. Packed with hearty rich flavor and succulent raisins, these cookies are absolutely perfect. Big and thick, soft and chewy. I love them. I’d take these over any other cookie out there. Any day of the week. And twice on Sunday. Odd saying. Anyone know where it comes from?

Soaking the raisins in the egg mixture is the key to this recipe. It produces lots of plump juicy morsels to bit into with all that oat deliciousness.

If you’ve had hard, dry versions of this cookie before and been turned off the whole notion of Oatmeal Raisin, give this recipe a whirl. They are simply delicious.

Perfect Oatmeal Raisin Cookies

-3 eggs beaten
-1 cup raisins
-1 teaspoon vanilla
-1 cup butter
-1 cup packed brown sugar
-1/2 cup white sugar
-2 1/2 cups all purpose flour
-1 rounded teaspoon cinnamon
-2 teaspoons baking soda
-2 1/2 cups old fashioned rolled oats

1- Combine eggs, vanilla, and raisins in a small bowl, cover and let stand for 1 hour.

2-Preheat oven to 350 F

3-In a large bowl cream the butter, brown sugar, and white sugar together. In another bowl sift together the flour, cinnamon, and baking soda, stir into creamed mixture. Then stir in raisin mixture, and rolled oats. Scoop 2 tablespoons of dough onto a parchment paper lined cookie sheet. Bake for 13-15 minutes or until just set on the edges. Cool 10 minutes on the cookie sheet, then remove to a cooling rack.

Perfect Every Time Sugar Cookies

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I started a cake decorating class this week. Can I just say (while doing a little dance) “woo-hoo!”.  I’m incredibly excited. Can’t wait to practice new techniques and learn how to make lots of beautiful things. For the first class, I had to bring blank canvases. Which, in a decorating class equals round unfrosted sugar cookies. Everybody needs a great rolled/cut out sugar cookie recipe. It’s perfect for any occasion.

This dough will not spread or bubble. It will stay exactly as you cut it. Just right for making angels and trees during Christmas, pumpkins and ghosts at Halloween, hearts for Valentine’s Day, shamrocks for St. Patrick’s Day, stars for 4th of July…you get the picture. A good sugar cookie is buttery and rich. The perfect bed for sweet light buttercream frosting. My favorite is included below.

I know, the round cookies are pretty boring, but the recipe is so perfect, I had to share it. I didn’t have any dough sticking anywhere when making them. No frustrating perfect circle turned into a blob of cookie. Just easily rolled out exact shapes that stay how you cut them.


Perfect Every Time Sugar Cookies
from Rumbly in my Tumbly

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Buttercream Frosting

1/2 cup unsalted butter, room temperature
1/2 tsp vanilla extract
2 cups powdered sugar
Pinch of salt
2-3 tbsp heavy cream

Directions

1. In a large mixing bowl, beat butter on medium-high speed for about 2-3 minutes. Add vanilla extract and continue to beat until light and fluffy. Slowly beat in powdered sugar, 1 cup at a time until fully incorporated. Add salt. Beat for an additional 1-2 minutes until smooth. Add heavy cream, 1 tbsp at a time. Continue to beat on medium-high speed for another 1-2 minutes until desired consistency as been met. Add food coloring if desired.