Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cookies/Cake/Pastry

RECIPE: Skeleton Gingerbread Cookies

skeleton-gingerbreadmen-grandmasmolassesFB-230

Try your hand at making skeletons from royal
icing. Photo courtesy Grandma’s Molasses |
Facebook.

 

If you only use your gingerbread people cookie cutters for Christmas, you’re missing out on another holiday application: gingerbread skeletons for Halloween, the skeletons piped on with royal icing.

We don’t have the skill that of the professional who created these nifty skeleton designs, but we used the opportunity to practice, practice, practice (and although we still need a lot of practice, the cookies taste great). You can also try a paint brush instead of piping.

RECIPE: HALLOWEEN SKELETON GINGERBREAD COOKIES

Ingredients

For The Gingerbread

  • 1-1/4 cups granulated sugar
  • 1 cup butter (2 sticks), softened
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups unbleached flour
  • 2 teaspoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
 
For The Royal Icing

  • 3 cups powdered sugar
  • 2 teaspoons fresh lemon juice or 1/4 teaspoon cream of tartar
  • 2 large egg whites, beaten
  •  
    Preparation

    1. CREAM the butter and sugar together with an electric mixer until light and fluffy. Add the molasses and beat well. Add the egg and vanilla and beat again to thoroughly combine.

    2. SIFT the dry ingredients together in a separate bowl. Add to creamed mixture and stir until thoroughly combined.

    3. DIVIDE the dough into three balls and flatten slightly. Wrap each ball in plastic wrap and chill thoroughly: at least an hour (or you can do this part a day in advance).

    4. ROLL out the dough and use your cookie cutter to create the forms. Bake at 350°F for 9 minutes. Cool and ice.

    5. MAKE the icing: Sift the powdered sugar and cream of tartar in a bowl. Using an electric mixer, beat in the beaten egg whites, for about 5 minutes or until the icing is thick enough to hold its shape. Use immediately.

     
      

    Comments

    FOOD FUN: Candy Corn Macarons

    Dana’s Bakery makes delicious macarons; they’ve been a NIBBLE Top Pick Of The Week, and a favorite gift we send to macaron lovers (the Macaron Of The Month Club is a luxurious gift for the connoisseur).

    The cookies are both tender and tantalizing, thanks to Dana’s eye for color and palate for flavor. We haven’t found more creative offerings anywhere.

    The “Flavor of the Month” for October is Candy Corn, is a vanilla macaron in candy corn colors—orange, white and yellow. And surprise: There’s a piece of candy con embedded in the filling.

    Candy Corn macarons are available until October 31st at DanasBakery.com or by calling 1.800.477.1816 ($30 for twelve).

    Bonus: All macarons are made with gluten-free almond flour.

     

    candy-corn-macarons-danasbakery3-230

    A sophisticated macaron interpretation of candy corn. We love it! Photo courtesy Dana’s Bakery.

     

    THE HISTORY OF MACAROONS & MACARONS

      

    Comments

    HALLOWEEN: Trick Or Treat With Pumpkin Brownies

    It will be a ghoulishly delightful change this Halloween when you serve Fairytale Brownies’ new Halloween brownies in Pumpkin Spice, with a Halloween label that features jack-o-lanterns and bats.

    Perfect for party favors, the individually wrapped, 3” x 3” dark chocolate brownies are also sold in bulk by the dozen, if you want to present them on a dessert tray or plate them individually (perhaps as the base of a brownie sundae, with pumpkin ice cream?).

    Treat your friends, treat your co-workers, and let these delicious brownies melt in your mouth. Like all Fairytale Brownies, they are made with Callebaut Belgian chocolate, alfarm fresh eggs, pure creamery butter and dark brown sugar. Then, sweet pumpkin purée is blended with cream cheese, cinnamon, nutmeg, allspice and ginger, and swirled into the brownie batter.

    And although religious Jews don’t celebrate Halloween, the Fairytale line is certified kosher (dairy) by the Greater Phoenix Vaad Hakashruth.

       

    trick-or-treat-brownies-fairytale-230

    Trick or treat! These Pumpkin Spice Brownies are definitely a treat. Photo courtesy Fairytale Brownies.

     

     

    pumpkin-spice-brownies-fairytale-230

    Pumpkin Spice Brownies in a gift box have a
    plain cellophane wrap. Photo courtesy
    Fairytale Brownies.

     

    HOLIDAY GIFTS: THANKSGIVING & CHRISTMAS

    For Thanksgiving treats, hostess gifts and holiday gift giving, the Pumpkin Spice Brownies are available in a plain cellophane wrap, in a gift box. You can choose all Pumpkin Spice Brownies, or a combination box with Chocolate Chip Brownies.

    The Pumpkin Spice Brownies are limited edition, available only through December 31, 2014. But if you can’t live without them, they do freeze beautifully.

    Get yours at Brownies.com.

     

      

    Comments

    RECIPE: Halloween Or Thanksgiving Bundt Cake

    The best seasonal bundt cake is a pumpkin bundt. Here are two versions, one for Halloween and one for Thanksgiving.

    You can use:

  • A special Nordicware pumpkin bundt cake pan
  • A single conventional bundt cake pan (for a shorter cake)
  • Two conventional bundt cakes, to approximate the style of the specialty pumpkin bundt pan (it won’t be quite as round)
  •  
    Next, pick your flavor. While chocolate and lemon poppy cakes are always popular, think seasonally:

  • Apple cake (see yesterday’s recipe for Apple Streusel Bundt Cake
  • Carrot cake
  • Cranberry-orange cake
  • Maple cake
  • Pumpkin cake
  • Sticky toffee cake
  •    

    pumpkin-bundt-cake-nordic-ware-230

    For Halloween, it’s a pumpkin or a jack-o-lantern. Photo courtesy Nordic Ware.

  • Spice cake (Nordic Ware makes a delicious Caramel Apple Spice Cake mix)
  •  
    If you’re making a two-bundt recipe, with the special pumpkin bundt or a traditional bundt, you can bake two different, complementary flavors (apple and carrot, chocolate and spice cake, for example).

     

    pumpkin-bundt-leaves-nordic-ware-230

    For Thanksgiving, it’s a pumpkin plucked
    from the pumpkin patch. Photo courtesy
    Nordic Ware.

     

    RECIPE: HALLOWEEN PUMPKIN BUNDT CAKE

    Ingredients

  • 2 bundt cakes (1 if you want the “short version”)
  • Vanilla frosting, tinted orange (here’s a buttercream frosting recipe, or use royal icing or other favorite, such as caramel frosting [recipe below])
  • Vanilla frosting, tinted green
  • Ice cream cone for stem
  • Optional: black icing or cake decorating gel for jack o’lantern face.
  •  
    Preparation

    1. BAKE the bundt(s) from your favorite recipe or a cake mix. Cool.

    2. MAKE or buy vanilla frosting. Reserve 1/4 to tint green; tint 3/4 of the batch orange with food color. Mix equal parts of yellow and red food coloring to make orange. For a darker blood orange, add more red. For a lighter pumpkin orange, use more yellow.

     

    3. ASSEMBLE. Add a light layer of frosting in-between the bundts to hold them together. Don’t extend to the edge of the bundts; the frosting should not be seen from the outside. Insert the cone as the stem. If you like, you can fully frost the cake and draw a jack o’lantern face on the side of the Halloween bundt. For the Thanksgiving version, pipe some green leaves and tendrils instead.
     
    RECIPE: CARAMEL FROSTING

    This recipe was adapted from one we found in Southern Living (September 2005). You can make a plain caramel frosting, or add pecans and/or coconut.

    Ingredients

  • 2 cans (14-ounces) sweetened condensed milk
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: 1-1/2 cups chopped, toasted pecans
  • Optional: 1-1/2 cups sweetened shredded coconut
  •  
    Preparation

    1. COMBINE all ingredients in a 3-quart saucepan. Stir and bring to a boil, stirring constantly, over medium-low heat. Cook, stirring continuously, for 3 to 5 minutes or until the mixture reaches a pudding-like thickness.

    2. ADD optional ingredients: pecans and coconut. Remove from heat. Let cool and frost the cake as shown in the photos above.

      

    Comments

    RECIPE: Apple Streusel Bundt Cake

    Remember the Tunnel Of Fudge Cake, a chocolate bundt cake with an inner circle of chocolate pudding? Here’s a sophisticated version for fall: a bundt with a circle of apple streusel.

    Celebrate fall’s apple harvest with this recipe from Zulka, a family-owned business that makes premium sugar.

    RECIPE: APPLE STREUSEL BUNDT CAKE

    Ingredients For The Cake

  • 4 large eggs
  • 10 ounces Greek yogurt
  • 2/3 cup apple sauce
  • 1½ teaspoons vanilla extract
  • 3 cups all purpose flour
  • 2 cups brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 sticks unsalted butter
  •    

    apple-streusel-bundt-zulka-230

    An apple streusel-filled bundt cake, perfect for fall feasting. Photo courtesy Zulka.

     

    Ingredients For The Apple Streusel

  • 1½ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons flour
  • 6 tablespoons butter
  • 2 cups apples*, peeled and diced
  • ¾ cup pecans, chopped
  •  
    Ingredients For The Icing

  • 4 ounces cream cheese
  • 2 tablespoons unsalted butter
  • 1½ cups powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  •  
    *Best apples for this recipe: Granny Smith, Honeycrisp, Mutsu, Pink Lady.

     

    Apple-Bundt-Cake-slice-zulka-230

    The apple streusel inside. Photo courtesy
    Zulka.

     

    Preparation

    1. MAKE the apple streusel. Combine 1½ cups brown sugar, cinnamon, nutmeg, 2 tablespoons flour and 6 tablespoons butter in a medium bowl, and stir until the butter is evenly mixed in. Add the apples and pecans and stir well. Keep chilled until ready to use.

    2. PREHEAT the oven to 325°F. Butter a 12-cup bundt pan and coat with flour, tapping the sides to shake out excess flour.

    3. MAKE the cake. Whisk the eggs in a medium bowl, then add the yogurt, apple sauce and 1½ teaspoons vanilla. Mix well and set aside.

    4. COMBINE the remaining 3 cups flour, 2 cups brown sugar, baking powder, baking soda and salt in a large bowl. Mix on low speed until just combined. Add 2 sticks of butter one tablespoon at a time, and mix on low until well combined. Add half of the egg mixture and beat on low. Add the remaining mixture and raise speed to medium and mix for 30 seconds.

    5. POUR half of the batter into the bundt pan, spreading evenly. Spoon the apple streusel filling in the middle of the batter, making sure none reaches the edge of the pan; gently press into the batter. Top with the remaining batter and carefully spread so that no streusel is showing.

     
    6. BAKE for 40-55 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then flip onto a cake plate or serving platter and carefully remove the bundt pan. Let cool completely before icing.

    7. MAKE the icing: Combine the cream cheese, 2 tablespoons butter, 1½ cups powdered sugar, lemon juice and 1 teaspoon vanilla extract. Mix well with an electric mixer. Drizzle or pour over the top of the cake.
     
    THE HISTORY OF THE BUNDT CAKE

    The bundt pan was created in 1950 by H. David Dahlquist, the founder of Minneapolis-based Nordic Ware, a manufacturer of kitchenware products. He did so at the request of Rose Joshua and Fannie Schanfield, members of the Minneapolis chapter of Hadassah, a Jewish women’s service organization.

    According to an article in the Fall 2005 issue of Generations, the newsletter of the Jewish Historical Society of the Upper Midwest, Fannie remembers a Hadassah luncheon when Rose lamented the quality of light and fluffy American-style cakes, and longed for the rich, dense cakes of her European childhood. These, however, required a special type of of pan—one with a hole in the center that allowed heat to penetrate heavy cake batter from all sides. With this type of form, a heavier batter could be baked without leaving under-baked dough in the center.

    Fannie’s husband arranged a meeting with Dahlquist, and Rose joined her to show Rose’s mother’s ceramic kugelhopf cake pan. This became the prototype for the Bundt pan.

    Dahlquist modified the design by introducing folds in the fluted edges, and fashioned the pan out of aluminum. Some months later, a dozen Nordic Ware factory “seconds” were delivered to Hadassah member Mary Juster’s home, and Hadassah sold the pans to members for $4.00 each.
     
    How The Bundt Got Its Name

    The way the story is told, the name bundt comes from the German word bund, which means “community” or “a gathering of people”; and that Dahlquist just added the letter “t” to the end and trademarked the word.

    However, there is a citation for a “bundt form” as early as the 1903 edition of the famous Milwaukee Settlement Cookbook†, 63 years before Dahlquist filed for his trademark on March 24, 1966. One can surmise that the Jewish women of Milwaukee had the cookbook and asked for a bundt pan. Still, Dahlquist was granted the patent.

    In 1960, the Good Housekeeping Cookbook showed a pound cake baked in a Bundt pan; that feature turned the Bundt into the number-one selling cake pan in America. But it was the 1966 Pillsbury Bake-Off, where the Tunnel of Fudge Cake recipe baked in a Bundt won second place, that launched the Bundt trend.
     
    †In the 1903 Milwaukee Settlement Cookbook, “Bundt form” is found on page 319 in the following text (under BUNDT KUCHEN, No. 2): “Grease Bundt form (a heavy round fluted pan with tube in center) well, and flour lightly. Cream butter and sugar well, add beaten yolks and beat, then the raised mixture and the rest of the flour, and lastly the beaten whites. Pour in pan, let rise until very light, and bake until well done and brown in a moderately hot oven, about forty-five minutes.” (Read details of the Settlement Cookbook source material). The Settlement Cookbook, first published in 1901 in Milwaukee to raise funds for the Settlement House for immigrants, is considered to be the most successful fund-raising cookbook in American history. It is still in print; the 1976 edition was named to the James Beard Cookbook Hall of Fame.

      

    Comments

    HALLOWEEN: Caramel Apple Cheesecake

    Just in time for Halloween, we received this recipe from GoBoldWithButter.com. Instead of biting into a hard candy apple, this Candy Apple Cheesecake melts in your mouth.

    Plan ahead: You need to make the cheesecake a day in advance. The caramel sauce can be made a week in advance.

    Says blogger Bree Hester of Baked Bree, who created the recipe: “Every year I make a ‘Welcome Fall’ dinner that involves roast pork, mashed potatoes, braised red cabbage and caramel apple cheesecake. It is a stick-to-your-ribs kind of dinner, one we look forward to all year long.

    “This recipe might seem a little on the complicated side, but you can make most of the components ahead of time and keep them in the fridge until you need them. I guarantee that your guests will be blown away. I know this because I get lots of oohs and ahhs when this baby hits the table.”

    See more of Bree’s wonderful recipes at BakedBree.com.

    RECIPE: CARAMEL APPLE CHEESECAKE

    Ingredients For Cheesecake

  • 3 cups graham cracker crumbs
  • 1 stick (1/2 cup) butter, melted, plus more for greasing pan
  • 1/3 cup pecans, finely chopped
  • 4 packages (8 ounces each) cream cheese, room temperature
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1 container (16 ounces) sour cream
  • Zest from one orange
  • 1/2 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 5 eggs
  •    

    caramel-apple-cheesecake_baked-bree-gogoldwithbutter-230

    It’s the season for Caramel Apple Cheesecake. Photo courtesy Baked Bree | Go Bold With Butter.

     

    Preparation

    1. PREHEAT the oven to 350°F. Butter a 10-inch springform pan. Wrap the pan in aluminum foil.

    2. ADD the graham cracker crumbs, butter and pecans to a food processor, and pulse until well combined. Press into the bottom and up the sides of the pan. Bake for 10 minutes, then cool completely.

    3. MIX the cream cheese, sugar and cornstarch in a food processor or with an electric mixer, until completely smooth. Add the sour cream, orange zest, orange juice and vanilla. Add eggs one at a time, until everything is incorporated and completely smooth.

    4. POUR the filling into the cooled crust. Make a bain-marie: Place the springform pan in a large roasting pan and pour boiled water halfway up the sides. Cover the roasting pan loosely with foil. Bake 1 hour 45 minutes, or until the edges are set and the middle still has some jiggle. Check the pan about halfway through and add more water as needed.

    5. TRANSFER the pan to a cooling rack and cool completely. Chill in the refrigerator overnight.

     

    fuji-apples-230

    Fuji apples. Photo courtesy The Fruit
    Company.

     

    Ingredients For The Brandy Caramel Sauce

  • 3/4 cup heavy cream
  • 2 tablespoons butter
  • 1-1/2 cups sugar
  • 1/4 cup water
  • 3 tablespoons brandy
  • 1/2 teaspoon sea salt
  • Optional: 1 vanilla bean, seeded and scraped
  •  
    Preparation

    1. SIMMER the cream and butter in a small saucepan over medium-low heat. Keep warm.

    2. PLACE the sugar and water in a medium saucepan over medium-high heat. Bring to a boil; do not stir. Swirl the pan occasionally, until the sugar turns a golden amber color, about 8 to 10 minutes. When the sugar has reached desired color…

    3. SLOWLY WHISK the cream into mixture until smooth. Remove from the heat and add the brandy, sea salt and vanilla bean. Pour into an airtight container. The caramel will keep in the fridge for one week. Reheat gently if it hardens.

     

    Ingredients For The Apple Mixture

  • 2 cups apple juice
  • 1/4 cup sugar
  • 1 vanilla bean, seeded and scraped
  • 2 tablespoons butter
  • Peel from one lemon
  • 3 Golden Delicious apples, peeled and thinly sliced
  • 3 Fuji apples, peeled and thinly sliced
  • 1/4 cup brandy
  •  
    Preparation

    1. BRING the apple juice, sugar and vanilla bean to a boil in a large sauté pan over medium-high heat. Cook until reduced to 1/2 cup.

    2. STIR in the butter. Add the apple slices and cook until softened, about 5 minutes. Add the brandy and cook until the sauce reduces in half again. Let cool slightly before adding to cheesecake.
     
    TO ASSEMBLE

    1. UMNOLD the cheesecake from springform pan.

    2. POUR the caramel sauce on top of cheesecake. Top with the apples and serve.

      

    Comments

    RECIPE: Triple Peanut Butter Cookies

    Back to school time always makes us think of our Nana’s peanut butter cookies. Nana was a traditionalist—just peanut butter and chopped peanuts. But for an extra bit of fun, add peanut butter baking chips, which are the third peanut component in these triple peanut butter cookies from Zulka Morena.

    Variations: Substitute toffee chips, chocolate chips or white chocolate chips for the peanut butter chips. Or, amp up the peanut profile with flavored peanuts (Planter’s, for example, makes Chipotle Peanuts, Cocoa Peanuts, Salted Caramel Peanuts and Smoked Peanuts). You can also add raisins or dried cherries or cranberries (we’re keen on the dried cherries).

    For Halloween, add a bit of candy corn!

    You won’t have a triple PB cookie, but you will have something equally delicious.

    RECIPE: TRIPLE PEANUT BUTTER COOKIES

    Ingredients

  • 2-1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 1-1/2 sticks butter, salted or unsalted
  • 1 cup organic creamy peanut butter (no added oil)
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1-1/4 cups brown sugar
  • 2/3 cup table sugar
  • 1 tablespoon milk
  • 1 cup salted peanuts, roughly chopped
  • 2 cups peanut butter chips
  •    

    Triple-Peanut-Butter-Cookies-zulka-230

    Snack time! Photo courtesy Zulka.

     

    zulka-morena-cane-sugar-2-230

    From a family-owned company that does
    things the right way. Photo courtesy Zulka.

     

    Preparation

    1. WHISK together the flour, baking soda and salt in a small bowl. Set aside.

    2. COMBINE the butter and peanut butter in a microwave safe bowl and heat in 15 second intervals until melted. Add the vanilla extract and stir until combined and smooth. Set aside to cool slightly.

    3. BEAT the eggs in a large bowl with an electric mixer until pale and slightly thickened. Add the sugars and mix well. Pour the peanut butter mixture in and mix well, scraping down the sides when necessary.

    4. ADD the flour mixture and mix on low until combined. Add the one tablespoon of milk and mix again. Add the peanuts and peanut butter chips and stir by hand until combined. Chill the dough at least one hour, up to overnight before baking. When ready to bake…

    5. PREHEAT the oven to 325°F. Prepare cookie sheets with parchment paper or silicone bake mats. Scoop out rounded heaping tablespoon and a half sized dough balls and place on the cookie sheets about 2” apart. Bake for 10-12 minutes until the edges are slightly golden. Do not over bake.

    6. COOL on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely. Keep in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

     

    ABOUT ZULKA

    More than 100 years ago, the Zulka family built mills among the lush sugar fields of Mexico, in a tropical area ideal for sugar cane farming. They remain a family-run company, continually investing and modernizing so that these same facilities can process more than six million tons of fresh-cut sugarcane each year.

    All of the sugar cane they process comes from local small family farms, owned by hard-working people who are dedicated to producing top quality sugar cane. “We are proud of our workers, partners, and product,” says Zulka.

    With most sugar coming from enormous, soul-less companies, it’s a great mission to support. Check the store locator to see where you can buy Zulka products.

    You can also find it on Amazon.com in white sugar, brown sugar and individual white sugar packets.

    The company will soon be introducing powdered sugar and chili sugar, with a touch of chili spice.

    Find more delicious recipes on Zulka.com.

      

    Comments

    FOOD HOLIDAY: National Homemade Cookie Day

    Start preheating the oven: October 1st is National Homemade Cookie Day.

    Here are some of our favorite cookie recipes.

    We could do chocolate chip, America’s favorite cookie; but we’re really in the mood for these Gingerbread Bars With Cream Cheese Icing.

    In honor of the month of October—the beginning of “pumpkin season”—we’ll add some pumpkin purée to the icing (a tablespoon or two of canned pumpkin purée).

    And, we’ll answer this question:

    WHY ARE BROWNIES COOKIES, NOT CAKE?

    You may wonder why brownies and other bar cookies are classified as cookies when they have a crumb (the professional word for the texture of baked goods, including bread and muffins) that is similar to cake.

    The answer is: Cookies are finger food, cakes are fork food. Brownies, lemon bars and other bars are finger food, not fork food. It’s that simple.

     

    What we’re baking for National Homemade Cookie Day: gingerbread bars with cream cheese frosting. Photo and recipe courtesy McCormick.com.

     
    Check out:

  • The history of cookies
  • The different types of cookies
  • How to store cookies
  •   

    Comments

    RECIPE: Strawberry Cream Pie

    StrawberryCreamPie-calmilkadvisoryboard-230

    Make a delicious strawberry cream pie. Photo courtesy California Milk Advisory Board.

     

    Today is National Strawberry Cream Pie Day.

    A cream pie is a plain pastry or crumb pastry shell with a pudding or pudding-like filling. Butterscotch, chocolate, frangipane and vanilla are most common, as are banana cream pie, coconut cream pie, strawberry or raspberry cream pie.

    What’s the difference between cream pie and creme pie? Just the spelling. Creme is an Americanization of the French word for cream, crème (pronounced KREHM), most likely adapted in the U.S. to make the dish sound more special. But why mispronounce another language’s word for cream? Unless it’s a French recipe, such as Coeur à la Crème, stick to “cream.”

    And celebrate the day by making this delicious strawberry cream pie recipe, courtesy of the California Milk Advisory Board.

    RECIPE: STRAWBERRY CREAM PIE

    Ingredients For 8 Servings

    For The Crust

  • 1-1/2 cups flour
  • 1/2 cup powdered sugar
  • 2/3 cup melted butter
  • For The Filling

  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup cornstarch
  • 2 cups milk
  • 4 egg yolks, beaten
  • 1/2 teaspoon vanilla extract (substitute almond extract, if desired)
  • 3/4 cup sour cream
  • 2 cups strawberries, washed and sliced
  •  

    Preparation

    1. PREHEAT oven to 350°F.

    2. MIX the flour and powdered sugar together. Add the butter. Mix together and press mixture into a 9-inch deep dish pie plate. Bake 12 to 15 minutes or until lightly browned then let cool.

    3. COMBINE the sugar, salt and cornstarch in medium size saucepan. Slowly whisk in the milk until smooth. Cook over medium heat until thick, stirring constantly. Boil 1 minute then remove from heat.

    4. STIR a small amount of the hot mixture into the beaten egg yolks. Pour back into the pan and cook for 2 minutes more without letting the mixture boil. Remove from heat and stir in vanilla; fold in sour cream. Cover and cool to lukewarm.

    5. LINE the pie shell with sliced strawberries and pour the filling over the berries. Chill well before cutting into wedges. Makes 8 servings.
     
    Also check out this raspberry cream pie recipe (National Raspberry Cream Pie Day is August 1st).

     

    berries-bowl-230

    Yummy strawberries are available almost everywhere. Photo courtesy California Strawberry Commission.

     

    See many more delicious recipes from the California Milk Advisory Board.

      

    Comments

    TIP OF THE DAY: Apple Crisps Are Easy To Make

    You may not make homemade pie because you don’t like crust that much—or just don’t like wielding it.

    You can enjoy the same baked apple flavor with a betty or crisp (a.k.a. crumble). The differences, along with dough-topped variations such as cobbler, grunt, pandowdy and slump, are below.

    BEST APPLES FOR BAKING

    When you bake apples, you need a variety with balance of sweet and tart flavors and, more importantly, flesh that doesn’t become mushy when cooked. These include:

  • Braeburn, with firm flesh and spicy-sweet flavor, also great for applesauce.
  • Cortland, related to the McIntosh (which is better for applesauce), both an eating and baking apple.
  • Fuji, sweet and juicy, good for eating and baking.
  • Gala, great for eating and baking, is sweeter than other apples, so you can cut back on added sugar.
  • Granny Smith, one of the most popular eating and baking apples.
  •    

    Apple_Pear_Crisp-mccormick-230

    Apple crisp: With a crumb topping, it is easier to make than a pie. Photo courtesy McCormick.

  • Honeycrisp, an all-around apple we love for eating, with a crispness and firmness that works for baking.
  • Jonagold, a cross of the Jonathan and Golden Delicious varieties; also great for applesauce.
  • Melrose, a cross between Red Delicious and Jonathan varieties.
  • Newtown Pippin, crisp with sweet-tart flesh.
  • Rhode Island Greening, very tart and distinctively flavored.
  • Northern Spy, harder crunchy and a great baking apple.
  • Rome Beauty, mildly sweet and tart, with a milder flavor than others.
  • Winesap, a tart-and-spicy apple that was our Nana’s favorite for baked apples.
  •  

    apple-streusel-betty-crocker-230

    Apple crisp à la mode. Photo courtesy Betty
    Crocker.

     

    RECIPE: EASY APPLE CRISP

    Ingredients

  • 7 cups apples peeled cored and sliced (you can substitute Asian pears)
  • 1/4 cup lemon juice
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  •  
    For the Cinnamon Topping

  • 1-1/2 cups all-purpose flour
  • 1 cup butter
  • 2-1/2 cups rolled oats
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 cups brown sugar
  •  
    Plus

  • Optional garnish: crème fraîche, mascarpone, whipped cream or vanilla ice cream
  • Preparation

    1. PREHEAT oven to 350°F. Combine apples, lemon juice, sugar and cinnamon in a large baking dish. Pour water over apples.

    2. PREPARE the topping. In a separate bowl, using a fork, cut the butter into the other listed ingredients until the mixture resembles coarse crumbs.

    2. SPREAD the topping over fruit mixture. Bake in a 350°F preheated oven 50 minutes or until topping is golden brown. It’s that easy!
     

    CRISP, CRUMBLE, COBBLER, ETC.: WHAT’S THE DIFFERENCE?

    A crisp is a deep-dish fruit dessert made with a crumb or streusel topping and baked. Similar dishes include:

  • Betty, a crisp topped with buttered bread crumbs instead of streusel. Some later recipes substitute graham cracker crumbs.
  • Buckle, a baked, bottom cake-like layer with the fruit mixed in, topped with a crumb layer (alternatively, the cake, fruit and crumbs can be three separate layers).
  • Cobbler, with a pastry top instead of a crumb top. The pastry is dropped from a spoon, the result resembling cobblestones.
  • Crisp, baked fruit filling covered with a crunchy topping which is crumbled over the top.
  • Crumble, the British word for crisp.
  • Grunt, a spoon pie with biscuit dough on top of stewed fruit (fruit which is steamed, not baked).
  • Pandowdy or pan dowdy, a spoon pie with a rolled top crust that is broken up to allow the juices to come through.
  • Slump, another word for grunt, which can be baked or steamed, and can be made upside down.
  •   

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Twitter Auto Publish Powered By : XYZScripts.com