Whoever thought of adding a vegetable to dessert to somehow ease the guilty pleasure is a genius! After all, a cake is only a cake, but the addition of carrots provides that distinct flavor that gives the otherwise ordinary cake a delicious twist.

Carrot cake is also known as “Passion cake” and using carrots is an age old secret to create sweet cakes since the medieval period. Sweeteners were as valuable as gold and usually very expensive but carrots, with their natural sweetness, were a lot cheaper. The origins of carrot cake can be traced back to Norway, and during WWII it became a rationing staple in Britain when a businessman named George C. Page asked bakers to make use of an overabundance of canned carrots. The idea of a carrot cake worked wonders for creating a demand for the excess canned carrots! The Americans caught the carrot cake bug in the 1960’s when it became commonly available in restaurants. In the U.S., carrot cake was initially thought of as a novelty, but its velvety texture, mild sweetness, and overall scrumptious taste made it an instant hit.

A simply delish carrot cake is straightforward, no frills, just plain and simple delectable. It instantly satisfies that sweet tooth craving minus the sugar overload.

Carrot Cake

Adapted from The Joy of Baking

• 1 cup (100 grams) pecans or walnuts
• 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
• 2 cups (260 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 4 large eggs
• 1 1/2 cups (300 grams) granulated white sugar
• 1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
• 2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two – 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. Please follow baking directions for pound cake. When Tested, we lowed the baking to 310 for 45 min to an hour.If you are using round pans please follow the directions above and cook at 350.
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. Peel and finely grate the carrots.
4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
5. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 – 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
7. To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
8. Serves 10 – 12.

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Confidential
haveseen

Layered cakes will make any celebration twice the fun. An ombre cake will do just the trick in adding that special festive mood in every delicious bite. Ombré means shaded in French. There is no clear history of the origins of ombre cake but its popularity is unmistakable. The distinct ombre style is a graduation of colors that are usually layered from dark to light. This unique and gorgeous cake is the perfect way to let out your inner artistic talent by an explosion of colors!

There is a rainbow of colors to choose from to create such an effect. But to achieve it, layering is always a necessity. Depending on your mood, let’s say you’re feeling blue or you’re up for something spectacular like orange, the gradients of colors will always make your cake worth ogling or better yet… eating!

Here is a collection of tips when making ombre cake with whatever favorite cake and frosting recipe you may have:

Fun Tips

1. Add more flavor. Substitute half of the liquid in your cake batter recipe for a triple section. You can use lavender extract for a purple ombre cake or lemon zest extract for yellow ombre cake. Flavored liquor is also a great option.

2. What’s the color of the day? Whatever color you choose for your cake, powdered food coloring seems to work best. Using liquid coloring can be tricky when trying to achieve the perfect blend of colors and it also messes up the batter consistency. And of course, natural food coloring is something we love the best, or, none at all and use the graduation in colors by using cocoa powder.

3. Be generous when greasing and flouring your pans. Pretend that you are rubbing the buff body of a Roman God and sprinkle flour as if you are throwing flower petals on the path of your most revered hunk. To put it simply, a little imagination will ensure that your cake won’t stick.

4. Have enough batter. There are usually around five to six layers in an ombre cake to achieve the gradual yet obvious change in colors from layer to layer. The key is to add food coloring a little at a time from the first batter to the next starting from the lightest shade, working your way to the darkest.

5. Shave off the tops of your cake. When your cake layers are ready, they may be uneven coming out of the oven. With a sharp knife, cut off some of the parts to even them out.

6. Allow the cake to cool. Never frost with a hot cake. This will make all your hard labor fruitless and you might end up with a dilapidated cake.

7. Frosting time! This is the best part. It’s time to unleash your creative side. Just make sure you layer your cake from the lightest to the darkest from top to bottom or vice versa for a truly Ombré effect.

8. To add more sophistication to your cake, you can use a Wilton large #21 Star tip to decorate your cake or the Wilton 2D. But whatever way you fancy decorating it, there’s no better way than your way.

9. Where to find that fabulous cake stand, you can find it here. (Interiors by Donna).

10. Check out the cake we made with my five year old niece, she wanted Vanilla and Vanilla whipping cream. Not bad for her first cake.

Have fun!

Fluffy White Cake

Slightly adapted from Classic White Cake recipe on Baking Bites
Adapted from Sweetapolita

Yield: One 2-layer, 8-inch round cake or 9-inch round cake
Very fluffy and light, but can be a bit more challenging if even a fraction too much liquid is added.

Ingredients

• 5 large egg whites (5 ounces/150 grams) at room temperature
• 3/4 cup whole milk (180 mL/6 liquid ounces), at room temperature
• 2 1/4 teaspoons pure vanilla extract (12.5 mL) — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract
• 2 1/2 cups sifted cake flour (10 ounces/285 grams–weighed after sifting)
• 1 3/4 cups sugar (12 ounces/350 grams)
• 1 tablespoon + 1 teaspoon baking powder (19.5 grams)
• 3/4 teaspoon salt (5 grams)
• 12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

Directions

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

White Chocolate Buttercream Frosting

adapted from Beantown Baker
adapted from country cleaver

One batch of this frosting will be perfect for a 2-layer cake. If you’re going to use it as filling or frost a 3 or 4 layer cake, double the recipe.

Ingredients (2 cups)

• 1 cups unsalted butter, softened
• 2 1/2 cups powdered sugar (or more, depending on desired consistency)
• Pinch of salt
• 6 oz. good quality white chocolate, chopped (not white chocolate chips or candy melts!)
• 1/4 cup heavy whipping cream
• 1/4 tsp vanilla

Directions

1. Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.

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Ruth Black

Cream puffs, profiterole, or as it is known in Japan, “choux cream puffs”, are a gift from the gods! There are so many types of pastries but no other can be as delectable as choux cream puffs.

We oftentimes fail to think about just how such a delicious creation has come to pass because we are always enthralled with the burst of scrumptiousness whenever we bite into any pastry, most especially a choux puff. Pastries have been made to intoxicate the senses and it especially affects one’s senses of smell, sight, and taste. The choux cream is no exception. Its origin and the name “profiterole” is ambiguous, but many sources have traced it to North Eastern Italy, and this term has graced man’s lips in English and was borrowed from the French as early as the 16th century. At the time, it was a kind of roll that was baked under the ashes.

The cream puff as it is known in America has been a staple in restaurants since 1851, maybe even earlier. Choux (pronounced as “shoe”) literally means “cabbage” in French. The choux cream resembles a head of baby cabbage and most likely is named after the vegetable.

The art of creating delicious pastries is a gift in itself but it also takes a far greater talent to tweak masterful recipes into something much more. Over the years there have been several variations to the choux cream and some of them really stand out! One in particular is the cookie topped choux puff. For anyone who loves custards and cream, this is a match made in heaven. The choux cream’s light and fluffy texture, rich creamy custard filling, combined with the cookie topping is a delicious combustion just waiting to happen in your mouth!

For the regular version without the crunchy cookie top, check it out here.

When testing this recipe, we used a combination of both recipes and directions below.

Crunchy Cookie Top Cream Puffs

Recipe adapted from Cookpad.

Cookie Dough

• Butter 30g
• Sugar 30g
• Cake Flour 30g
• Diced or Sliced Almonds 30g

Cream Puff Pastry

Also Adapted from The Joy of Baking

• 1/2 cup (65 grams) all purpose flour
• 1/2 teaspoon granulated white sugar
• 1/4 teaspoon salt
• 1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
• 1/2 cup (120 ml) water
• 2 large eggs, lightly beaten

Directions

1. Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
2. In a bowl sift or whisk together the flour, sugar and salt.
3. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)
4. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined.
5. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
6. Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute).
7. Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
8. Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
9. (for cookie crunch top place the cookie dough, crumbled as cut with a cookie tin, square or circle is fine, place evenly on top of choux pastry dough). Here is the link to the pictures of how you can apply the cookie dough before baking.
10. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C).
11. Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside.
12. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

Japanese Cookpad Recipe

(follow same directions for the Choux Pastry above from Joy of Baking)

• Water 100g
• Cake Flour 60g
• Butter 50g
• 2 Eggs whipped

Cheese Custard Filling

• Milk 200g
• 1 Vanilla Beans (remove vanilla bean paste from beans)
• 2 Egg Yolks
• Cake Flour 10g
• Cornstarch 5g
• Granulated Sugar 100g
• Cream Cheese 100g
• Cointreau 10g

Directions

1. Place Cookie Dough Divided Evenly onto of the uncooked Choux Pastry.
2. Preheat Oven to 200c For cook for 20 Minutes
3. Turn down the oven to 180c and bake for 40 minutes or until lightly golden brown.

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MAGONE

Entremets is an Old French word that means “between servings”. In modern French cuisine, entremet is a dish served in between courses to cleanse the palate for the next dish or it can simply be a dessert. This was common among the nobility and upper middle class in Western Europe, in the later part of the Middle Ages and the early modern period. An entremets’ main function was to herald the end of a course, be a conversational piece (hence, its elaborateness) and to prepare the diner for the next dish. Nowadays, entremet’s are usually chilled desserts that are made with layers of mousse and cake. It can even include pastry creams that help it set better.

One of my favorite entremet’s is the Matcha Entremet (green tea). Matcha is increasingly becoming popular, not just because of its health benefits and effectiveness to help you detoxify after a rich food binge, but more so its taste. It isn’t just served as a hot beverage but it is starting to be incorporated into savory and sweet edible concoctions.

It isn’t difficult to see the French & Italian influence in Japanese cuisine. Crepes are a popular French pancake whereas okonomiyake (savory pancake) or doriyaki (sweet bean pancake) are the Japanese versions. Much of the French influence on Japan happened in the mid-nineteenth century where many of the French artists were fascinated with the Japanese ukiyo-e prints. They were much like flattened blocks of color that was slightly off center. The Japanese were also influenced by the prominent artists in Europe such as Toulouse-Lautrec, Monet, Klimt, van Gogh, Degas, Whistler and many more. The famous Japanese realist artist Katsushika Hokusai, best known for his work Thirty six Views of Mount Fuji, was heavily influenced by French and Dutch landscape artists as seen in a lot of his works with its distinct use of realistic shadows and shading. It was an era where shared concepts in art and cuisine were embraced and savored. More so, the French and the Japanese create desserts with such intricate detail they look much like art work. The desserts must be savored by your eyes as much as your mouth. In fact, enjoying Japanese desserts makes me sometimes feel like I’m strolling around Paris.

There are some ingredients that when combined, become a magical concoction, much like matcha and chestnuts. Chestnuts provide a deep, rich, earthy taste that perfectly complements the lightness of green tea. If entremets were intended to cleanse the palate, this will surely do the trick. And if you want to end your meal with a clean aftertaste, this is so much better than an after dinner mint.

For me, my favorite dessert still is Tiramisu.

Ladyfingers

Recipe Adapted From Joy of Baking

Ingredients

• 1/2 cup (65 grams) cake flour, sifted
• 3 large egg yolks, room temperature
• 2 tablespoons (25 grams) granulated white sugar, divided
• 1/2 teaspoon vanilla extract
• 3 large egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 3 tablespoons (36 grams) granulated white sugar
• Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Directions

1. Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three – 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.
2. In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.
3. In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
4. Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.
5. When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
6. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.

Makes about 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.

Tiramisu

Adapted from Joy of Baking
References: de Laurentis, Giada. ‘Everyday Italian’. Clarkson Potter/Publishers. New York: 2005.
Sax, Richard. ‘Classic Home Desserts’. Houghton Mifflin Company. New York: 1994.

Cream Filling

• 2 cups (480 ml) milk, divided
• 3/4 cup (150 grams) granulated white sugar, divided
• 1/4 cup (35 grams) all purpose flour
• 6 large egg yolks
• 1/4 cup (60 ml) Marsala or dark rum
• 2 teaspoons pure vanilla extract
• 1/4 cup (57 grams) unsalted butter, cut into small pieces
• 8 ounces (1 cup) (227 grams) mascarpone cheese, room temperature

Ladyfingers

• 28-32 crisp ladyfingers (Savoiardi)

Coffee Soaking Syrup

• 1 1/2 cups (360 ml) very strong brewed coffee or espresso
• 1/3 cup (65 grams) granulated white sugar
• 1/4 cup (60 ml) dark rum or Marsala

Topping

• Cocoa Powder for Garnishing
• 1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped
• Fresh Raspberries (optional)

Directions

1. Cream Topping: Put 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar in a medium sized saucepan. Place over medium heat, and bring this mixture just to boiling, stirring occasionally. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture.
2. Transfer this mixture into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to stir for another minute or two or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming.
3. Refrigerate until thick and cold, at least two hours.
4. Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the cold custard into the mascarpone until smooth.
5. Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum). Taste and add more sugar if you like.
6. To Assemble: Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.
7. Have ready the ladyfingers, coffee mixture, and cream filling.
8. Working with one ladyfinger at a time, dip 7-8 ladyfingers in the coffee mixture and place them, side by side, in a single layer onto the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping another 7-8 ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.
9. To Serve: Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder and/or grated chocolate over the top of the Tiramisu and decorate with fresh raspberries.

Makes 8 – 10 servings. Preparation time 30 minutes.

Photography Data:
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Petr Jilek
Equipment Used
Equipment: Canon EOS 5D Mark III , Canon EF 85mm f1.2L II USM , Canon EF 24 -70mm f2.8L II USM , Canon 17-40 F/4L Canon 70-200 F/2.8L USM , Canon 100/2,8 USM macro, Canon 50/1,8, Canon speedlite 580 II, Manffroto 055XPROB PRO.

Home remedies are sometimes the most efficient and the cheaper. We all know the amazing powers of the lemon. Try using a little lemon juice to combat bacteria hiding in your wood cutting board. Simply rub the lemon juice into the board, let it sit overnight or for 8 hours and then rinse. The acidic lemon juice will kill off unwanted bacteria.

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We were nominated for the Versatile Blogger Award. Thank you for nominating us Kitchen Memories!

Lemon Coconut Macaroons

Adapted from Paula Deen on the Food Network

Ingredients

• 1 large egg white
• 1/8 teaspoon salt
• 3/4 cup sweetened condensed milk
• 1 tablespoon lemon zest
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1 (14-ounce) bag shredded sweetened coconut, finely chopped

Note: (we added an egg yolk and 1/4th cup of Almond Flour)

Directions

1. Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes. Stir in the condensed milk, zest, and extracts.
3. Using a rubber spatula, fold in the coconut until well combined.
4. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds.
5. Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes.
6. Transfer the pans to wire racks and let cool completely.

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Vikif

The beauty industry makes millions of dollars on our obsession for youthful skin. Before the beauty industry women turned to mother nature for their “lotions”. Do you want the curative powers of alpha-hydroxy? Strawberries have the alpha-hydroxy that we desire. Cut a strawberry in half and rub on your skin. It may feel a little sticky, but when you rinse the strawberry juice off your skin will feel wonderful. Make this a habit and watch your skin take on its youthful natural glow once again.

Pastry Cream

Recipe by CHRISTINIBEANIE at all recipes.com

Ingredients

• 2 cups milk
• 1/4 cup white sugar
• 2 egg yolks
• 1 egg
• 1/4 cup cornstarch
• 1/3 cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Directions

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Tartlet Crust

Adapted from Joy of Baking

Sweet Pastry Crust

1 1/2 cups (195 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten

Directions

1. In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)
2. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 – 9 inch (20 – 23 cm) tart pan with a removable bottom. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
3. Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool. If desired, seal the crust with an egg white glaze or apricot glaze. Can be covered and stored for a few days.

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YanZappa

Once in a while we just get in the mood for chocolate. As we’ve gotten older our tastes have changed. When we were younger we loved anything chocolatey, all the time. Now, we enjoy desserts with flavors that we would have spurned in our youth. But, there are those times when you crave a chocolate dessert.

Over the past two days it has become hot…sauna hot. We went from sleeping with our windows open to buttoning up the hatches and cranking the air. When craving chocolate in this weather there is nothing left to do but make chocolate ice cream. Creamy, smooth, simply delicious chocolate ice cream will be the only thing to hit the spot.

We find ourselves, again, using an Alton Brown ice cream recipe for a good basic chocolate ice cream. But, if you want to get sexy and take it to orgasmic levels then try the recipe from Bon Appetite ….it will make you scream for more ice cream.

Chocolate Ice Cream (Alton Brown)

Ingredients

• 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 9 ounces sugar
• 2 teaspoons pure vanilla extract

Directions

1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
3. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
4. Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
5. Stir in the vanilla extract.
6. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
7. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes.
8. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Chocolate Ice Cream (Bon Appetite)

Ingredients

• 7 ounces dark chocolate (70% to 75% cacao), finely chopped
• 2 cups plus 2 tablespoons whole milk
• 1/3 cup unsweetened cocoa powder
• 6 large egg yolks
• 13 tablespoons sugar, divided
• 1/4 cup heavy whipping cream

Directions

1. Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
2. Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
3. Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
4. Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves.
5. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes.
6. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
7. Process custard in an ice cream machine according to manufacturer’s instructions.

I grew up in New Jersery, a mere 8 miles from my Nonna (grandmother), but as anyone from the metropolitan area understands, 8 miles is a world away. And, a summer evening spent at Nonna’s was indeed a different world. I lived in the suburbs. Nonna lived in a city, in a neighborhood that was primarily populated by Italian immigrants and their families. I loved the brownstone homes, some of them attached, some divided ever so slightly by a narrow alley, but all with their windows open, hoping the evening breeze would blow through the lace curtains.

In the summer most of the Italian families in the neighborhood transformed their small postage stamp backyards into vegetable garden jungles. Tomatoes, cucumbers, peppers, eggplants, basil, parsley were planted and tended to with care. I can still recall the scent of the garden on a hot, humid evening, crickets chirping, lightening bugs glowing. During those magical twilight hours the adults sat in the yard, on old kitchen chairs, sipping a cool drink of water, discussing, in Italian, the best way to grow tomatoes. The laundry hung from the second floor window on a line tied to the cherry tree that stood like a giant in the middle of the yard. The neighborhood would be abuzz with the sounds of conversations, kids playing and faint music coming from a few houses over. The kids, well we sat on the front stoop, after playing hop scotch on the sidewalk or jumping rope, too hot to do anything more than talk as we savored a lemon ice purchased at Grillo’s.

Grillo’s was a family run lemon ice stand that resided in a small, gray shack of a building on the corner of a street that was a dead end. The building was closed up during the winter, but when it opened it nothing less than a declaration of summer arrival. The Grillo family made lemon ice, pure and simple. It was fresh, homemade and when it was sold out it was out until the next batch was ready. It was heavenly on a hot summer’s night. When we visited Nonna my father first stopped at Grillo’s just 2 blocks away from Nonna’s home and picked up the largest container (or two) of lemon ice. Sitting on Nonna’s front stoop, eating homemade lemon ice from Grillo’s, hearing the sounds of a city summer night…ahhh those were the days.
Here are two recipes: One is for lemon ice and the other is for lemon sorbet. I love them both!

Lemon Sorbet

Ingredients

• 12 lemons (I like to use Meyer lemons)
• Lemon zest from 6 lemons, reserve the other 6 lemons for the cups
• 1 cup lemon juice, strained
• 1 3/4 cups sugar
• 1 3/4 cups water

Directions

1. Cut off the top 1/3 of the lemons that you are using for the cups. Save the tops for the caps of the cups. Slightly cut the botton to create a flat surface so that the lemons will stand (do not cut deeply)
2. Hollow out each lemon, reserve the juice, discard the flesh. Place the cups in the freezer.
3. In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Stir in the lemon zest and bring to a boil. Let boil for a few minutes.
4. Add the lemon juice and stir to combine well.
5. Remove from heat and let cool before pouring into a bowl in which you can freeze. Let the mixture become semi-frozen. Do not freeze through.
6. Place frozen mixture into food processor and and blend until smooth. Spoon mixture into lemon cups and refreeze.

Lemon Ice

Ingredients

• 3 cups water
• 1 cup sugar
• 1 cup fresh lemon juice
• 2 tablespoons lemon zest

Directions

• Combine 2 cups of the water with the sugar in a medium saucepan; bring to a simmer.
• Cook until the sugar is completely dissolved.
• Stir in the remaining water and let cool to room temperature.
• Cover and refrigerate for a minimum of 1 hour.
• Meanwhile, place a shallow metal container in the freezer to chill.
• Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
• Pour into the chilled metal pan.
• Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
• Stir the ice crystals into the center of the pan and return to the freezer.
• Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid.

We aren’t baseball aficionados, but you don’t have to be to appreciate the subject of our Place in Time Post: “The Sultan of Swat”, otherwise known as “The Bambino” or “The Babe”, played his last game of baseball on May 30, 1935 and officially retired on June 2, 1935 after an amazing 22 season career. He played in 10 World Series and hit 714 home runs; a record that remained unbroken until 1974 when “Hammerin’ Hank” Aaron hit his 715th home run on April 8th. The Babe hit 60 home runs in one season (1927) of 154 games. It wasn’t until 1961 that Roger Maris broke that record. (This record has always been controversial with fans as Maris played 162 games to The Babe’s 154.)The Sultan of Swat’s career batting percentage of .690 is still the highest in the history of the Major Leagues. In 1936, the Baseball Hall of Fame was inaugurated and George Herman Ruth, The Babe, was one of its first five inductees.

George Herman Ruth, Jr. was born on February 6, 1895 in Baltimore, Maryland. He attended St. Mary’s Industrial School for Boys which was run by the Roman Catholic Church. He learned to play baseball at this school and was an outstanding athlete. He was recruited by the Baltimore Orioles and then went to a minor league team for the Boston Red Sox. It is there that Ruth got his nickname “Babe”.

Babe Ruth was a left –handed pitcher and outfielder. He became a pitcher for the Boston Red Sox, making his Major League debut in July 1914. In 1920 Ruth was traded to the New York Yankees, where he became a legend. The Boston Red Sox would rue the day that they let The Babe get away as his departure began “the curse of the Bambino”. The Red Sox did not win another World Series until 2004. The New York Yankees, because of their popularity due to the incredible talent on the team and the stardom of Babe Ruth, had to build a new stadium to accommodate the larger crowds. This stadium would be known as “The House That Ruth Built”.

There is no other baseball player, that when you utter his name to anyone in the USA, will be as recognizable. Say his name to the person most disinterested in baseball and they will tell you who he is and that is what makes a legend. George Herman Ruth left his mark on the game of baseball in a way that we have never seen before or after his career. He is still regarded as the best baseball player in history.

“Take me out to the ball game;
Take me out with the crowd.
Buy me some peanuts and cracker jack,
I don’t care if I never get back,
Let me root, root, root for the home team,
If they don’t win it’s a shame.
For it’s one, two, three strikes, you’re out,
At the old ball game.”
-The chorus of “Take Me Out to the Ball Game” by Jack Norworth

What do we love to eat at baseball games? Ok, besides hot dogs… caramel corn. We know it as Cracker Jack and we love it. So why not make your own?! You don’t have to love baseball to love caramel corn.

Fun Fact: Cracker Jack was named by “an enthusiastic sampler who remarked, “That’s crackerjack!” (a colloquialism meaning “of excellent quality)”

Caramel Corn

Ingredients:

• 3 qts popped popcorn
• 3 cups unsalted mixed nuts (or peanuts)
• 1 cup brown sugar, firmly packed
• 1/2 cup Karo light or dark corn syrup
• 1 stick (1/2 cup) butter
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/2 tsp baking soda

Directions

1. Spray large shallow roasting pan with non-stick cooking spray. Combine popcorn and nuts in pan; place in 250° oven while preparing syrup.
2. In a heavy 2-quart saucepan, combine brown sugar, corn syrup, butter, and salt. Over medium heat, stirring constantly, bring to a boil. Boil 5 minutes, without stirring. Remove from heat; stir in vanilla and baking soda. Pour over warm popcorn mixture, stirring to coat thoroughly.
3. Bake at 250° for about 1 hour, stirring occasionally. Cool, break apart. Place in an air tight container to store.

It was 1977 and I was 9 years old when my sister took me to the theater and I saw the most amazing special effects movie of my life. I never cared for sci-fi movies as a child because, oddly enough, I found them unrealistic. (Funny, though, I did like the Jetsons, the cartoon about a futuristic family.) I grew up watching the classics from the 1940’s and 1950’s. And, after seeing every action/sci-fi movie ever made (you do that when you have two boys) I still prefer the classics. But, I will always have a fondness for Star Wars.

George Lucas’ science fiction extravaganza opened up my eyes to a level of imagination I never considered and the story seemed completely plausible to my 9 year old logic. A whole generation of Star Wars fans was born on May 25, 1977 when the blockbuster movie opened for the first time. The movie was an instant hit, earning over $450 million in the US alone. Star Wars became a cultural phenomenon that has ceased to be any less relevant than the day it opened. Lucas’ Star Wars Empire has grossed over $4,800,000,000 worldwide over the past 35 years.

With its timeless plot of good versus evil and a total of six Star Wars films my children have also grown up loving the series. There was a time when my own two boys were younger that my home was filled with the sound of dueling light sabers and the breathing of Darth Vader. Of course, being the only female in the house I’d have to don the earmuffs, pretending to be Princess Leia.

The light sabers have been donated to charity along with the Darth Vader helmet. But, the love of Star Wars continues as my son leaves for school wearing a t-shirt that has a print of Darth Vader and the following saying:

“Join the dark side. We have cookies.” We may not be on the dark side, but we do have cookies.

You will need a Jedi mind trick to resist these delicious chocolate cookies. Bring them to your next picnic and the forces will be with you (couldn’t resist).

Cream-filled Chocolate/Orange Shortbread Cookies (Cookie from Simply Recipes)

Ingredients

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 Tablespoon of orange zest

Directions

1. Preheat oven to 325°F and line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, and salt in a bowl. Set aside.

3. Beat the butter and sugar together on medium speed in a mixer for 5 minutes, being sure to scrape down the sides and bottom as needed. Add the vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes.

4. Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find my method far easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) You may find the dough getting too soft. If it does, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart.

5. Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit. Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.

Vanilla Cream Filling (Martha Stewart)

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening (butter flavored)
3 1/2 cups confectioners’ sugar
1 tablespoon pure vanilla extract

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners’ sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.