Chouquettes

December 14, 2010 by
These just scream Christmas. And delicious.  In fact, I can think of plenty of excuses to make these.
And once you try them, you’ll wonder if you should’ve made more. : )
I think these would make a very special Christmas gift, just a cute box full of them.  No cookies needed.
They are basically a tiny unfilled cream puff, with a crunch of the pearl sugar on the outside.  What could be better?  See my Eclair post for more step by step pictures for making the dough.
CHOUQUETTES
1/2 cup butter
1 cup flour
4 eggs
1 cup water
1/4 tsp salt
In a medium saucepan combine margarine or butter, water, and salt. Bring mixture to boiling, stirring until butter or margarine melts.
Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. (It will come in pieces if you try-but should make a fairly good ball).
Add eggs, one at a time, beating with a wooden spoon after each addition for about 1 minute or until smooth.
Or, you can cheat and throw it in the mixer, adding an egg every minute or so. : )
Line a baking sheet with parchment or a silicone mat.
Drop dough by spoonfulls (I use a small scooper) either straight onto baking sheet and sprinkle with pearl sugar or roll balls of dough in sugar completely. You can also sprinkle with mini chocolate chips along with the pearl sugar.  Makes about 40.
Bake at 400 degrees for about 15-20 minutes
Filed Under: Desserts, Tea time

Sticky Fingers

December 13, 2010 by
You might be wondering about the name of this cake, but once you eat a piece, you’ll get it.
It’s rich, gooey, and delicious and you’ll be licking your sticky fingers clean.
It’s incredibly easy and always a big hit.  Nobody can believe how simple the recipe is!
STICKY FINGERS
1 chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk, separated
14 oz caramels
6 oz chocolate chips
Combine the cake mix with the butter and 1/3 cup of the milk.  Mix until smooth, batter will be quite thick.
Pat half of this mixture into a sprayed 9 by 13 pan.
Bake at 350 degrees for 6 minutes.
Meanwhile, microwave the caramels and remaining 1/3 cup milk on high until melted. Stir every couple minutes.  As soon as crust comes out of oven, sprinkle with the chocolate chips.
Then drizzle caramel mixture over chocolate chips.
Dollop remaining cake mixture on top.
Bake 15-18 more minutes or until cake seems dry.
Cool completely, cut into fingers.
Filed Under: Cake / Cake Pops, Tea time

Cranberry Curd

December 9, 2010 by
As promised, this is the fabulous cranberry curd recipe I adore.  This goes perfectly with scones, especially this time of year.  I love lemon curd as well, but this really is more fitting in the colder months.  It just feels more festive, and it looks the part too!  This is a great filling for little tarts as well.  And a perfect gift would be a little jar of it with a batch of scones!  Merry Christmas!
CRANBERRY CURD
Recipe adapted slightly from Nigella Lawson
5 cups or 1 lb cranberries
1 cup plus 2 T water
7 T unsalted butter
1 2/3 cups sugar
6 large eggs
Rinse the cranberries, pick out any shriveled ones.
Put the berries in a pot with the water and cook, covered, on medium to low heat until tender and popped.
Put through a food mill or push thru a fine sieve.
Put the puree back in the pot, add the butter and sugar.
Beat the eggs in a bowl and push thru a fine sieve into the pot.
Stir constantly over medium heat the whole time, until thickened.
Be careful not to get the heat too hot or you’ll curdle the mixture.
When done, it should coat the back of a spoon.
Store in the refrigerator.  (It will thicken slightly more as it chills, as well.)
Makes about 5 cups. (Can put in half-pint jars for gifts- just don’t “can” it, this must be stored in the fridge.)
Filed Under: Holiday Recipes, Sauces / Condiments, Tea time

Scones

December 8, 2010 by
I am always amazed at how crazy people go over homemade scones and biscuits.
After all, they one of the first things I learned how to make!
Now, if you’re a southerner, you are probably thinking scones should be fried.
But this is how we roll in these parts.  I worked in an English Tea House in my high school days, and this is how they were made there as well.  They go perfect with many things, like honey butter, curds, jams, etc.
And especially with a pot of herbal tea.  My favorite.   And tune in later for one of my favorite accompaniments… Cranberry curd! Yum!
SCONES
2 cups all-purpose flour
1 T baking powder
1/2 tsp salt (omit if using margarine)
1/2 cup unsalted butter or margarine (cold!)
3/4 to 1 cup milk
Mix flour, baking powder, and salt together in a bowl.
Cut in butter with a pastry blender until resembles coarse crumbs.
Pour milk in a well in the center, starting with just 3/4 cup.
Use fork to stir in until almost completely mixed. (Don’t overmix)
Add the rest of milk if needed, but careful not to make it too sticky.
Now turn out onto counter, lightly dust with flour and form into a ball.
Press down to about 1/2″ thickness. (This is important-don’t use a rolling pin-it flattens your dough and you biscuits won’t be as light & fluffy!)
Cut out into desired size. I use a small 2 inch circle cutter for scones.  (You could even just cut into squares if you don’t have a cutter.)
Place on ungreased cookie sheet, CLOSE TOGETHER , almost touching-This makes them rise up instead of flattening out.
If desired, brush with a little heavy cream, can also sprinkle with a little sugar after you brush with cream.
Bake at 450 degrees for about 8 to 12 minutes or until lightly golden brown. (How small you cut them will determine how long to bake)
NOTE: This is basically the same recipe as my  Biscuits 101, only cut in smaller size.  Look there for step by step pictures.
Filed Under: Bread, Quick & Muffins, Tea time

Chocolate Dipped Strawberries

April 15, 2010 by
I like to make these for my “Spring Tea” I have every spring. I spend months planning it, and all week preparing and cooking. But THESE are definetely the favorite. It proves that the most simple of things is the most craved. And how much more simple can you get??? Strawberries and chocolate.  How can you go wrong? Oh, and I don’t normally serve them with whipped cream, but I have a new little strawberry bowl I recently picked up at Sur La Table (EVIL, evil store I tell you) and was dying to put it in the picture. : )
CHOCOLATE DIPPED STRAWBERRIES
Fresh strawberries
Chocolate (milk, semi-sweet, or dark)
White chocolate, or almond bark, optional
Gently rinse and dry strawberries.
Melt chocolate.
I use the microwave mostly- or put in a bowl set on top of a small pot of simmering water- just make sure bowl of chocolate doesn’t touch water. This method does have some advantages- if the chocolate starts to cool too much, just pop on top of the simmering water and stir for a couple minutes. (Of course, you could also pop it back in the microwave)
Whatever you do, odds are your chocolate’s package has melting directions on it.
Hold berries by stems or top carefully and swirl in chocolate.
Lay out on a tray lined with plastic wrap or waxed paper.
Melt white chocolate and put in a heavy ziplock (the chocolate will rip through a lightweight one.)
Snip a corner off and drizzle berries with white chocolate.
(You could have some fun with designs here- but let’s face it, nobody will care. They just want to EAT them.)
You could also dip some in white chocolate and drizzle with dark chocolate for some contrast.
Store in fridge to firm up, then serve at room temperature.
One day in advance is really the most you’ll want to make them. Day of is best.
Filed Under: Candy / Confections, Tea time

Eclairs

February 10, 2010 by

Eclairs. I know what you’re thinking. Eclairs? Seriously, Holly?  Who makes Eclairs? Well…. I do. And soon, YOU will too. Just trust me, you CAN do it. AND, you’ll be glad you did. Actually, the ones you love enough to share them with, THEY’LL be glad too. I shared these with my daughter’s therapist, because I totally love them.  Now, I included the recipe for filling them with Vanilla Pastry Cream, which is quite yummy, but my personal favorite is filled with whipped cream or ice cream. Now, what are you waiting for? You’ve got Eclairs to make – for Valentine’s Day! Or…for Wednesday!

ECLAIRS
Cream Puff Pastry:
1/2 cup butter or margarine
1 cup flour
4 eggs
1 cup water
1/4 tsp salt
In a medium saucepan combine margarine or butter, water, and salt. Bring mixture to boiling, stirring until butter or margarine melts.
Add flour all at once, stirring vigorously.  Cook and stir until mixture forms a ball that doesn’t seperate. (It will come in pieces if you try-but should make a fairly good ball).
Here’s after adding the flour and stirring a bit, you can see it needs more stirring:
This looks pretty good here, you can see it’s pulling together nicely.
Add eggs, one at a time, beating with a wooden spoon after each addition for about 1 minute or until smooth.
Or, you can cheat and throw it in the mixer, adding an egg every minute or so. : )
*At this point, if you want just plain cream puffs instead of Eclairs, drop by heaping tablespoonfulls onto a greased baking sheet. (Makes 10). Bake at 400 degrees for 30 minutes and golden brown.
But we’re not making cream puffs, we’re making Eclairs. So, fill a pastry bag fitted with a large plain round tip, about a 1 inch opening (or you could do 1/2 inch for smaller eclairs).
Now, twist the top nice and tight, and hold with one hand.  This is where you’ll apply pressure, not in the middle. Trust me, that would be messy.  As you pipe, you’ll need to adjust occasionally, twisting more.
When you get to the end of each eclair, flip up slightly, releasing pressure BEFORE you’re at the end.

They should be about 4 inches long. (Unless you’re making smaller ones).

Pipe 12 Eclairs onto a large cookie sheet. Now, lightly wet your finger and smooth down any bumps or flips at the end.
Bake at 400 degrees for 30 to 40 minutes or until golden brown and puffy.  Cool on a wire rack.
After cool, make the chocolate ganache icing.
GANACHE:
4 oz chocolate, chopped (or chocolate chips-I use dark chocolate chips) about 1/2 cup
1/3 cup heavy cream
2 T unsalted butter
Melt the butter and cream in a heavy saucepan over medium heat. Take off heat just before boiling, add chocolate, and cover. Let sit for a couple minutes to soften chocolate, then stir until smooth, shiny and delicious.
Carefully dip the tops of the Eclairs into the ganache, and lay out to dry. (Unless you’re doing the next step and adding the white chocolate hearts.)
And share some extra ganache with any cute cupcakes around the house.
Now, this is a little extra twist I came up with one day because I had some extra melted white chocolate lying around. You can use white chocolate, or candy melts, or almond bark, whatever, you could even use different colors if you’re feeling adventurous.
Using a small spoon, drop 3 tiny dots of the white chocolate on the still wet eclairs.
Now, take a toothpick and drag it straight thru all 3 dots.
See, isn’t that the cutest?!
Now, some people would say you should fill them BEFORE you do the icing, but I really prefer to do this step first, then add the filling later.  And sometimes we like them filled with ice cream, which is my favorite way, but if you want to do pastry cream, I’ll oblige.
VANILLA PASTRY CREAM:
1/2 c sugar
1/3 c flour
1/4 tsp salt
2 cups light cream or half and half
4 slightly beaten egg yolks
1 1/2 tsp vanilla
1/2 cup whipping cream
Stir together sugar, flour, and salt in a heavy saucepan.  Slowly stir in light cream.  Cook and stir over medium heat till mixture is thick and bubbly.  Cook and stir for another minute.
Gradually stir about 1 cup of the hot mixture into the egg yolks (this is called tempering- you’re slowly getting the eggs hot without scrambling them- Eclairs with scrambled egg pudding? Not good eats.)
Return all of it to the saucepan.  Cook and stir for 2 more minutes.    Remove from heat, add vanilla.
Put in a bowl and cover, making sure ENTIRE surface is covered with either plastic wrap or wax paper, if you don’t it’ll form a yucky skin. Again- not good eats.
Cool in fridge. Do not stir during cooling.
Now, beat whipping cream in a bowl until soft peaks form.  Fold into chilled pastry cream, chill well.
Next, cut the eclair horizontally just below the ganache. Either spoon the pastry cream in or pipe in with a pastry bag.
Filed Under: Desserts, Tea time

Roasted Cashew Chicken Salad

February 2, 2010 by

This is one of those recipes that just evolved over time.  I’m not sure where the dressing recipe came from, just a note a jotted down, I think it is adapted from some recipe I had written down, altered to what I like. And the filling is just what I thought would be good. And it is. REALLY good, that is. I use dried thyme and omit the chives when not available, but when I have fresh chives in the summer it just increases how much I love this recipe. I make this for my tea parties, served on bread or in an empty eclair shell or cream puff. Now, go make it! You’ll thank me later.  After you’ve eaten.

Oh, and this is a quite large batch, so half it if needed, and you can substitute cooked shredded chicken breast.

ROASTED CASHEW CHICKEN SALAD

1 rotisserie chicken, shredded
4 stalks celery, chopped
1 medium red onion, chopped
1/2 to 1 cup toasted cashews* (depending how much you like)
2 T chopped chives
2 T chopped thyme

Dressing:
1 cup mayonaise
3/4 cup sour cream
1/4 cup olive oil
2 T honey
salt and pepper, to taste

Mix all the dressing ingredients together, then toss with salad ingredients. (Use as little or as much dressing as you like.

*I buy raw, unsalted cashews alot of the time, and toast them myself. Just spread them out on a large cookie sheet and bake at 400 degrees until fragrant and toasted. About 10-15 minutes or so.

Filed Under: Chicken / Turkey, Sandwiches / Wraps, Tea time

Sunburst Lemon Bars

February 2, 2010 by

This recipe comes from my cookbook collection.  It is from Pillsbury The Complete Book of Baking (1993). It’s a great baking book, and this has always been the lemon bar recipe I go back to. They always turn out great and everytime I make them someone says they’re the best lemon bars they’ve ever had.  And if you want to make them extra special, just add some fresh lemon zest to the filling before baking.  So yummy! I LOVE citrus flavors, and these definetely live up to my expectations.

SUNBURST LEMON BARS

Crust:
2 c flour
1/2 c powdered sugar
1 cup margarine or butter, softened

Filling:
4 eggs, slightly beaten
2 c sugar
1/4 c flour
1 tsp baking powder
1/4 c lemon juice

Frosting:
1 cup powdered sugar
2 to 3 T lemon juice

Combine all crust ingredients at low speed until crumbly. Press evenly in bottom of ungreased 13 x 9 inch pan.  Bake at 350 for 20-30 minutes or until light golden brown.

In a large bowl, combine all filling ingredients except lemon juice. Blend well.  Stir in the lemon juice. Pour over warm crust.

Return to oven and bake an additional 25 to 30 minutes or until top is light golden brown.  Cool completely.

In a small bowl, combine powdered sugar with enough lemon juice for desired spreading consistency, blend until smooth.  Spread over cooled bars.  Cut into bars.

I like to garnish mine with a dusting of powdered sugar and some lemon zest.

Filed Under: Brownies / Bars, Tea time

Butterscotch Cashew Bars

January 13, 2010 by

I don’t usually care for butterscotch flavor. My dad LOVED warm butterscotch pudding and my mom made it for him quite regularly. So I was feeling a bit nostalgic when I smelled the topping cook.  And I while the recipe looked good enough to try, I wasn’t sure I would like them since I really disliked the butterscotch pudding my mom made from a mix.  And then I tasted them….

I LOVE this book, “The Sweeter Side of Amy’s Bread”.  You MUST buy THIS BOOK.  I absolutely LOVE everything in it. I’m pre-ordering the Their next one as well, which is coming out next month. I’ll show you why….look…

No, come closer…

Can you taste it? … Shortbread crust….caramely butterscotch topping soaked in….crisp cashews

Hey! Go make your own!  Don’t worry, there will be enough to share… unless you go hide in a closet  with the pan….

BUTTERSCOTCH CASHEW BARS

Crust:
2 2/3 cups flour
2 tsp kosher salt
1 1/4 cups cold unsalted butter
1 1/8 cups packed light brown sugar

Topping:
1 2/3 cups butterschotch chips (10 oz)
1/2 cup + 2 T light corn syrup
3 1/2 T unsalted butter
2 T water
1/4 tsp kosher salt
2 cups Cashew pieces, roasted and salted

Spray a 12 by 17 inch cookie sheet with PAM or line with foil and then spray with PAM.

Make crust. In a food processor with a metal blade, combine flour and salt.  Cut butter into cubes, and put half in with flour and pulse for a few seconds.  Add half the brown sugar and pulse again, then add the remaining butter and brown sugar and process 20 or 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball.  The dough will be a little crumbly but will almost form a ball.
If you don’t have a food processor-just use a pastry blender

Spread the crust evenly into prepared pan, patting gently and evenly. Don’t pack it down too much or the crust will become tough.  Bake at 350 degrees for about 5 minutes, then prick lightly with a fork all over. Return to oven and bake 10 more minutes.  Crust will be slightly browned and soft to the touch.  Allow to cool for several minutes. Leave the oven on.

Make the topping. In a medium saucepan, combine butterscotch chips, corn syrup, butter, water, and salt. Cook over medium heat, stirring constantly until chips have melted completely and it has just begun to simmer, about 5 minutes.

Stir in cashew pieces and spread evenly over baked crust.  Try to spread to corners if possible, but it will spread a little in baking.
Bake again for 11 to 15 minutes, or until surface is brown and very bubbly.

Allow to cool completely on a wire rack before cutting them into 25 pieces (5 across and 5 down).

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Filed Under: Brownies / Bars, Tea time