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Apricot Tarte Tatin

So this recipe is based on of one from Ina Garten. She uses plumbs, which is fine. But I’m a big fan of apricot so I made this version. Keep in mind if you use canned apricot, which I do, drain it really well. Enjoy!

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Apricot Tarte Tatin

  • 1 stick butter, divided into 6 Tbsp and 2 Tbsp
  • 1 15 oz can apricot halves (maybe more depending on the size & shape of what you get in the can)
  • 1 3/4 cups sugar, divided into 1 cup and 3/4 cup
  • 1/3 cup water
  • 2 extra-large eggs, room temp
  • 1/3 cup sour cream
  • zest of 1 lemon
  • 1/2 Tsp real vanilla extract
  • 1 cup + 2 Tbsp shifted flour
  • 1/2 Tsp baking powder
  • 1/4 Tsp kosher salt

Directions

Butter a 9″ glass pie pan with 2 Tbsp of butter. Position the apricot halves cut side down.

Combine 1 cup sugar and water in a medium pot over high heat. cook until it turns a warm amber brown, 360 degrees if you use a candy thermometer. Swirl the pot but don’t stir. Pour evenly over the apricots.

In a stand mixer with a paddle attachment, I love my KitchenAid Stand Mixer with the KitchenAid Flex Edge Beater, beat the butter and remaining 3/4 cup sugar until light and fluffy. Lower the speed and add the eggs one at a time, beat until combined. Add the sour cream, lemon zest, and vanilla. Mix until combined.

Sift together the flour, baking powder, and salt. Add to the butter mixture on slow and mix until combined.

Pour the batter evenly over the apricots and bake at 350 degrees for 30 to 40 minutes until a toothpick comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate.

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Decadent Bourbon Fudge

I love chocolate, I love caramel, and I love bourbon; so why not have them all together? I created this recipe so I could have all 3 of these plus I threw in some Heath Toffee chips as well. Enjoy!

Decadent Bourbon Fudge

  • 20 oz semi-sweet chocolate (I use chips)
  • 1 15oz can sweetened condensed milk
  • 1 Tsp real vanilla
  • 4 Tbsp bourbon (use the good stuff)
  • 1/2 cup heavy cream
  • 1 stick unsalted butter
  • 1 1/2 cups brown sugar
  • 1 Tbsp water
  • 8 Hershey chocolate bars (1.55 oz)
  • 1 Tsp fine sea salt
  • 1 bag Heath toffee chips (8 oz)

Directions

Spray an 8″ x 8″  pan with non-stick spray.

Place a medium glass bowl over a medium pan with a couple of inches of simmering water. Add the semi-sweet chocolate and melt until smooth.

Remove the bowl from the heat and add the condensed milk a little at a time. Half way add the vanilla. It will become super thick and hard to stir, just keep at it until you’ve added all the condensed milk. Add the bourbon a Tbsp at a time. Stir until smooth. Add it to the pan and smooth it out. Refrigerate until the next step is done.

In a medium-heavy pan (I like my Le Creuset dutch oven) combine the heavy cream, butter, brown sugar and water over medium heat. Stir until smooth and the sugar has dissolved. Here you’re going to want to use a candy thermometer (a regular one will do but it’s harder). Let the mixture come to a boil and cook, without stirring, until 240 degrees. Take it off the heat, stir in a Tsp of sea salt, and allow to cool for about 20 minutes, stirring every 4 or 5 minutes to prevent it from “crusting” over. Pull the pan out of the refrigerator and pour it on top. Refrigerate for 20 minutes.

Take the Hershey bars and break them into small piece in a small glass bowl. Microwave for 30 seconds at a time, stirring in-between, until it’s melted and smooth. Shouldn’t take too long.

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Peanut Butter Caramel Swirl Brownies

These brownies are an absolute gooey delight! Enjoy!

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Peanut Butter Caramel Swirl Brownies

  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup smooth peanut butter
  • 1 Tbsp light corn syrup
  • Pinch of sea salt
  • 1/4 Tsp real vanilla extract
  • 2 sticks unsalted butter, cut into chunks
  • 6 Oz unsweetened chocolate, chopped
  • 6 oz bittersweet chocolate, chopped (divide into 2 oz and 4 oz)
  • 1 Tsp espresso powder
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup light brown sugar
  •  2 Tsp real vanilla extract
  • 1/4 Tsp kosher salt
  • 2 cups all-purpose flour

Directions

In a medium pot combine 1/4 cup of sugar and 1/4 cup water. Cook over high heat without stirring until golden brown. Slowly whisk in the cream. BE WARNED! It will bubble up a lot and steam, careful not to burn yourself. Cook for another minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/4 Tsp vanilla until smooth. Put it in a bowl and let it cool to room temp.

In a double boiler, I just use a glass bowl on top of a medium pot with a couple of inches of simmering water, melt the butter, unsweetened chocolate, 2 oz of bittersweet chocolate and espresso powder. Once it’s all melted and smooth take it off the heat and let it cool for about 15 minutes.

In a large bowl beat the eggs, 1 1/2 cups sugar, 1/2 cup brown sugar, 2 Tsp vanilla and 1/4 Tsp salt until smooth. Add in the chocolate and beat until smooth again. Add the flour in 2 batches, stirring until it’s just combined. Add in the rest of the chocolate, the stuff you didn’t melt.

Line a 9×13″ cake pan with parchment paper and spray it with non-stick cooking spray. Spread half of the batter into the pan. Take a tablespoon and drop dollops of the peanut butter in the pan, using 1/2 of the mixture. Add the rest of the batter and dollop the rest of the peanut butter mixture on top. Take a knife and start at one end and go to the other, making an s shape. Then do it the opposite way.

Pre-heat your oven to 325 degrees with the rack in the middle position. Bake for 45 minutes. The brownies should pull slightly away from the sides of the pan and the top will be somewhat set. A toothpick inserted in the middle should come out gooey but that’s fine. Cool, cut and chow down!

 

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Bananas Foster Trifle

One of my favorite restaurant’s in Seattle used to serve bananas foster at your table. The owners wife would wheel out a cart with a propane hot plate, slice up the bananas right there, and make the foster right there. It was amazing and delicious! They also did peaches flambe, which is pretty similar. So I now make it at home every once in a while, the advantage of having it made in front of you several times is you SEE how it’s done. It’s pretty simple. So I took it once step further and turned it into a trifle. The banana custard is based on my banana cream pie recipe. Enjoy!

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Bananas Foster

  • 5 or 6 bananas
  • 1 stick of unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 cup rum (I like to use Bacardi Gold)
  • 2 Tbsp banana liquor
  • 1 Tbsp pumpkin pie spice (or 1 tsp of ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground clove)
  • Juice of 1/2 lemon

Directions

Slice the bananas into a medium bowl, about 1/4″ pieces. Juice the 1/2 lemon and toss the bananas with it. In a medium, high sided skillet melt the butter (easier if you cut it into chunks). Add the sugar and spice and stir until the sugar is melted. Add in the bananas and cook for a minute. Add in the rum and banana liquor and cook for another minute. If you’re feeling fancy you can light it on fire and cook briefly until most of the alcohol has burned off. Dump it back in the bowl and let cool.

Brown Sugar Poundcake

  • 1 cup butter (2 sticks) at room temp.
  • 1/2 cup shortening
  • 1 cup light brown sugar
  • 1 cup dark brown sugar
  • 5 eggs
  • 3 cups sifted all-purpose flour
  • 1/2 Tsp kosher salt
  • 1 Tsp baking powder
  • 1 Tsp real vanilla extract
  • 1 cup milk

Directions

In a stand mixer, I like to use my KitchenAid Stand Mixer, beat together at medium speed the butter, shortening and sugars until light and fluffy. Add the eggs one at a time.

In a medium bowl sift together the flower, salt and baking powder.

Add the vanilla to the milk.

Add the flour and milk, alternating between the two, a little at a time until well mixed.

Pour the batter evenly between 2 loaf pans. Bake in a preheated oven at 350 degrees for about 1 hour 15 minutes or until golden brown and a toothpick comes out clean from the center of each loaf. Cool.

Rum Simple Syrup

  • 1 cup dark rum (I use Myers)
  • 1 Cinnamon stick
  • 3/4 cup sugar

Directions

Put all the ingredients into a small sauce pan. Bring it to almost a boil, turn the heat down to low and let it simmer for about 45 minute. Allow to cool.

Banana Custard

  • 3 cups whole milk
  • 3/4 cups sugar
  • 1/3 cup all-purpose flour
  • 1/4 Tsp kosher salt
  • 3 egg yolks, lightly beaten
  • 2 Tbsp butter
  • 2 Tbsp banana liqueur

Directions

In a small bowl lightly beat the 3 egg yolks and set aside.

In a medium bowl combine the sugar, flour and salt.

In a medium pot, scald* the milk. Gradually stir in the flour mixture. cook over medium heat, stirring constantly until it’s thickened. Cook for another 2 minutes. Stir a small amount of the hot milk mixture into the yolks a little at a time (1 ladlefull). Do this until you have incorporated about 1 to 1 1/2 cups. Then stir the yolk mixture back into the milk mixture. Cook for another minute or two, stirring constantly. Remove from the heat and blend in the butter and banana liqueur. Refrigerate until cold.

Banana Whipcream

  • 3 cups heavy cream
  • 2/3 cup powdered sugar
  • 2 Tbsp banana liqueur

Directions

Chill the bowl of your stand mixer in the freezer for about an hour. Add the cream and beat at medium until it starts to thicken. Turn it up to high and beat until soft peaks start to form. Add the powdered sugar and banana liquor, beat until stiff peaks form.

Bananas Foster Trifle

To assemble the trifle have a large serving bowl on hand, I prefer glass so my guests can see the layers of the triffle.

Cut the pound cake into 1″ slicked. Take the rum simple syrup and coat each side of the slices. Arrange them in the bottom of your serving bowl. Add 1/2 of the banana custard and smooth it into an even layer. Add 1/2 of the bananas foster and sooth it into an even layer. Add 1/2 of the banana whipcream. Repeat. Refrigerate for at least 1 hour.

Posted on by Opie · 2 Comments

Dulce De Leche Cinnamon Rolls

I get a lot of inspiration from cooking shows, especially PBS shows. This one is inspired from Pati’s Mexican Table. I didn’t really make a lot of changes, I excluded pecans and made my own dulce de leche. Enjoy!

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Dulce de Leche Cinnamon Rolls

  • 1/2 cup water, 115 degrees
  • 3/4 cup milk, 115 degrees
  • 2 1/4 Tsp active dry yeast
  • 1/2 cup plus 1 Tbsp sugar
  • 2 eggs, lightly beaten
  • 4 cups all purpose flour
  • pinch of kosher salt
  • 1/2 cup unsalted melted butter
  • 1/4 cup unsalted butter cut into 1/4″ cubes
  • 1 cup dulce de leche (recipe below)
  • 1 Tbsp cinnamon

Directions

In a small bowl add the water, milk, 1Tbsp sugar and yeast. Stir to dissolve and let sit for 10 minutes until foamy.

In a stand mixer add the yeast, flour, eggs, 1/2 cup sugar, and pinch of salt. Beat with a paddle attachment until smooth. Add in the melted butter and beat again until smooth. It will be very sticky. Turn out on a floured board and knead until soft and elastic, it will still be slightly sticky. Shape into a ball and place into a large bowl sprayed with non-stick cooking spray. Let rise for 1 to 1 1/2 hours until doubled.

Roll out onto a floured board again and roll out to form a large rectangle, about 24″ by 13″. Smear the dulce de leche over the dough within 1″ from the long edge. Sprinkle with the cinnamon and randomly place the butter cubes. Roll up tightly and when you get to the end wet the edge of the dough with water to seal it. Cut in half and continue cutting until you have about 12 rolls. Put in a 13″x9″ baking pan that has been sprayed with non-stick cooking spray. Cover with plastic wrap and let rise for about 1 hr. Bake in a 350 degree oven for about 30 minutes, until golden brown. You can make a traditional sugar glaze but I like to use caramel sauce that I almost always have on hand (previously posted in other recipes, like the sticky toffee pudding).

Dulce de Leche

  • 2 14 oz cans of sweetened condensed milk

Directions

I use my Instant Pot 6 Qt for this. You can do this in a pot on the stove filled with water but it takes a lot longer and requires more attendtion. Pour the condensed milk into a jar and cover tightly with foil or screw on the cap. Put in the Instant Pot with the rack placed in the bottom. Pour water up to 1″ from the top of the jar. Close and lock the Instant Pot lid and set the pressure release valve to sealed. Set to pressure cook and time it for 45 minutes. As soon as it comes up to temperature and starts to count down the minutes, turn it off. Let it pressure release naturally and once the valve drops you can open it. The jar will be very hot so let it set. Stir to make sure it’s smooth.

Posted on by Opie · 1 Comment

Lavender Shortbread Cookies

This recipe is based on one from the Barefoot Contessa. I don’t remember what inspired me to bump it up a notch by adding lavender but I’m so glad I did. It really makes a good cookie a great cookie.

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Lavender Shortbread Cookie

  • 3 sticks of unsalted butter at room temperature
  • 1 cup sugar
  • 1 Tsp real vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 Tsp kosher salt
  • 2 Tbsp lavender
  • 10 to 12 oz semisweet chocolate, chips or chopped

Directions

In a stand mixer, I like my KitchenAid Stand Mixer, cream the butter and sugar together until light and fluffy. Add in the vanilla and combine until mixed.

In a medium bowl shift together the flour, lavender and salt. Slowly mix in with the butter/sugar mixture until it just comes together. Dump onto a slightly floured board and shape into a long rectangle, about 2″ x 2″. Wrap and plastic wrap and refrigerate for at least 30 minutes, longer is better.

Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper. Cut the cookie log into slices about 1/4″ and place on the sheet with about 1/2″ between them, they don’t spread much. Bake for 25 minutes or until lightly brown around the edges. Cool.

Put the chocolate in a microwave proof bowl. Nuke for 15 seconds at a time, pausing about a minute in between, and stirring after the 3rd nuke. This will slowly temper the chocolate. Once it’s melted and smooth, use a small spatula to cover 1/2 the cookie. Allow to set, about 30 minutes.

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Nutella Caramel Cookies

So what’s a guy to do on a snow day? Why make cookies of course! I’ve modified this recipe only slightly from the original and it’s oh so delicious! I like to use caramels from Trader Joe’s, Fleur De Sel Caramels. I love the sea salt and they’re “harder” than most caramels. This makes them better for melting in the oven. Enjoy!

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Nutella Caramel Cookies

  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa, I like dutch processed
  • 1 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 cup unsalted butter at room temp
  • 1/2 cup Nutella
  • 1/3 cup melted semi-sweet chocolate
  • 2 eggs
  • 2 Tsp vanilla
  • 36-40 caramels, frozen

Directions

If you are using the Trader Joe’s caramel unwrap them, cut them in half, and freeze. Any other types, you basically want caramels that are about 1/4″ square.

Shift together the flour, cocoa, baking soda and salt.

In a stand mixer, I like to use my KitchenAid Stand Mixer, using the paddle attachment; beat the sugar, brown sugar and butter until light and fluffy. Add it the eggs and beat until combines. Add the nutella, melted chocolate and vanilla.

For the chocolate, microwave in a glass bowl for 30 seconds at a time; stirring after each nuking. This will temper the chocolate and it’ll melt nice and smoothly.

Now on low-speed, slowly add the flour mixture and beat until just combined. Chill for at least 1 hour.

Line a couple of cookie sheets with parchment paper. Use a tablespoon to scoop out a nice ball of dough. Press the frozen caramel into the center and roll into a ball. Make sure you put plenty of distance between the dough balls on the cookie sheet as they spread when baked. Put the sheet in the freezer for 15 minutes. Meanwhile pre-heat the oven to 375 degrees.

Bake for 12-24 minutes, until the tops of the cookies start to crack.

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S’more Cookies

Everyone loves s’more I think. My sister posted a recipe to Facebook for s’more cookies but they were a combination of chocolate chip cookies, ground up graham crackers, chocolate and marshmallows. I wasn’t keen on the chocolate chip cookie part. The dough for chocolate chip cookies is very distinct and I didn’t think would really taste like true s’mores. So I decided to cobble together this recipe to see if I couldn’t come up with something more to my liking. Now I do have recipes for homemade marshmallow, one of which I’ve already posted. But for this, because I’m using plain marshmallow I just went with store bought. I just made sure to by good quality ones. For the chocolate part, use the type you like best; dark, semi-sweet, etc. I’d say enjoy but I’ll wait to see how they turn out first and will post either an update or a comment.

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Graham Cracker Cookies

  • 2 cups graham or whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 cup packed dark brown sugar
  • 3/4 Tsp baking powder*
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1/8 Tsp ground cinnamon
  • 6 Tbsp unsalted butter, cut into 1/4″ cubes and chilled
  • 2 1/4 oz molasses
  • 1 1/2 oz whole milk
  • 1 Tsp real vanilla extract

Directions

In a food processor, I like my Cuisinart Food Processor, combine the flours, sugar, baking powder and soda, and salt. Pulse to combine. Add in the chilled butter and pulse until the mixture looks like cornmeal. Add the molasses, milk and vanilla. Process until the dough forms a ball, about a minute.

Form the dough into a log roughly 1 1/2 inches. I press it flat on all 4 sides. Chill for at least 30 minutes, longer if you can.

Heat the oven to 350 degrees. Cut the dough into 1/4″ slices, poke the tops with a fork and place on a cookie sheet lined with parchment paper. Bake for 20 to 25 minutes, the edges should turn brown. OK browner than the dough was when you started. Leave on the cookie sheet and allow to cool.

*OK I just learned that there are 2 types of baking powder. It’s recommended to get aluminum-free if possible. Who knew?

S’mores part

  • 12 oz good chocolate, chopped or chips
  • 1 package mini marshmallows

Directions

Pre-heat your oven on the broiler setting and put the rack in the middle.

Microwave the chocolate in a small bowl in 15 seconds intervels, stirring each time, until melted and smooth.

With a spatula smear the top of a cookie and place the mini-marshmallows on top. The chocolate will act as a glue. Do one and a time and nuke the chocolate if it starts to get stiff for another 15 seconds. When they’re all done pop them in the oven and WATCH THEM. It takes less than a minute for them to brown.

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Butterscotch Cookies

This recipe comes from that country cookbook that my mom gave to me when I moved out on my own. Like a lot of recipes I’ve modified it somewhat, added a little something something. It’s a nice and easy shortbread style cookie that is super easy to make. Enjoy!

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Butterscotch Cookies

  • 3 1/2 cups sifted flour
  • 1 Tsp salt
  • 1 Tsp ground cinnamon
  • 1 Tsp baking soda
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter
  • 2 cups brown sugar
  • 2 eggs, well beaten
  • 2 Tbsp warm water
  • 1 Tsp vanilla
  • 1 cup butterscotch or toffee chips

Directions

Sift together the flour, salt, cinnamon and baking soda.

Cream the shortening and butter with the sugar. Beat until light and fluffy. Add eggs, water and vanilla, mix well. Slowly add the dry ingredients and beat until smooth. Add the chips and mix.

Share the dough into rolls 2″ in diameter. Wrap in plastic wrap and chill thoroughly, overnight is best but for at least 2 hours.

Cut into 1/2″ slices with plenty of room between each cookie and bake in a 400 degree oven for 15 to 20 minutes until golden brown.

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Sticky Toffee Pudding

I was in Vancouver, BC, Canada several years ago and went to a highly recommended restaurant. On their dessert menu they had sticky toffee pudding, which they were known for. Not having had it before I decided I had to give it a try. It was one of the most amazing desserts I’ve ever had, absolutely delicious! However there is no where in Seattle, that I’ve found, that has it on their menu. So I contacted the restuarant in Vancouver and asked them for their recipe and they were kind enough to share it. Upon making their recipe I discovered that the finished product was nowhere near what they served (not saying they did this deliberately but whatever). So I spend several months research various recipes and came up with this one, which I think is just as good as the original dish I had in Vancouver oh so many years ago. Enjoy!

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Sticky Toffee Pudding

  • 1 3/4 cups flour
  • 3/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 8 oz chopped dates*
  • 1 cup water
  • 1 tsp instant espresso powder
  • 1 oz scotch
  • 6 oz butter, at room temp
  • 1 cup brown sugar
  • 4 eggs, at room temp
  • 2 tsp baking soda

Direction

Sift together the flour, spices and salt.

Microwave (or heat on the stove) the water until hot, add the espresso powder and scotch. Pour over the dates and let set for 10 minutes until really soft. Puree them in a blender until smooth.

Using a stand mixer, I like my KitchenAid 6-Qt. Bowl-Lift Stand Mixer, cream the butter and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating until incorporated.

Add 1/2 the flour mixture at low speed and beat until just incorporated.

Add the baking soda to the date mixture and pour into the batter, mixing at low speed until just incorporated. Add the remaining flour mixture and beat until barely incorporated. You don’t want to over mix it.

Spray two 9 inch cake pans with non-stick spray. Divide the batter evenly between the two pans. Bake at 325 degrees for 30 minutes or until a tooth-pick comes out clean.

Take a scewer and poke a ton of holes in each cake. Pour the butterscotch sauce (recipe below) on each cake giving them both a thin layer. Don’t worry, it’ll soak into the cake. This is what makes it super moist. You want to do this while they’re still hot out of the oven.

Once they’ve cooled use a sharp paring knife to gently loosen them from the sides of the pan, flip over onto a plate. They should come right out. Serve topped with more butterscotch sauce.

Butterscotch Sauce

  • 1 stick unsalted butter
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup light corn syrup
  • 2/3 cup heavy cream
  • 1 1/2 ounces Scotch whiskey
  • A pinch of sea salt

Directions

In a large pan over medium heat bring butter, sugars and corn syrup to a boil. Let them boil for about 4 minutes, stirring so it doesn’t burn or boil over. Remove from the heat and carefully whisk in the cream and Scotch – it will hiss and steam like crazy! This is why you’re using a large pot. Whisk in the pinch of sea salt and let it cool.

The scotch you use here can really make a difference. Try to use a good quality one. The more peat flavor the better in my experience.