Candied pecans flavored with whisky and cinnamon? Yes, please! These are wonderful on a buffet table, in small containers packed in lunches, or fresh from the oven while standing in your kitchen. Enjoy! Continue reading
…because you can hide anything in these cookies! 🙂 If you have baking odds and ends in your pantry to use up, try this versatile recipe! You won’t be disappointed.
Ingredients (Makes about 6 dozen cookies)
I don’t recall exactly how the topic came up, but recently my mother and I got to talking about something called “Icebox Cake.” I was completely unfamiliar, but she knew exactly what this was. To me, it sounded like an interesting concept… layers of chocolate chip cookies and creamy filling, refrigerated overnight until the whole thing took on a cake-like texture. I filed the idea away for a future rainy day.
Mom did better than that, and actually created an icebox cake for us to try. It was fantastic! This cool, creamy indulgence has definitely earned a spot in the dessert rotation here at Crowded Earth Kitchen. I hope you enjoy Irish Cream Icebox Cake as much as we did!
24 ounces of “Chips Ahoy” cookies (packages vary in size; check the weight)
3/4 cup (about 12 ounces) Marscarpone cheese
1 3/4 cup heavy cream
1/2 cup Irish cream liqueur
1/2 cup sugar
1 tablespoon cocoa powder
1 teaspoon almond extract
Garnishes such as powdered sugar, whipped cream, and/or miniature chocolates
Step 1) Combine Marscarpone cheese, heavy cream, Irish cream liqueur, sugar, cocoa powder, and almond extract. Blend with an electric mixer for one minute, then beat on high speed until stiff peaks form.
Step 2) Cover the bottom of a large Springform pan (or other round pan, approximately 12″ in diameter) with Chips Ahoy cookies. Do not overlap the cookies. Instead, break a few cookies to fill in the spaces.
Step 3) Top the cookies with a thin layer of cream (about 1/4 of your total filling mixture).
Step 4) Repeat layers of cookies and cream filling until the cream filling is used up. The top layer should be cream.
Step 5) Cover your Irish Cream Icebox Cake with plastic wrap and refrigerate overnight. Don’t rush this – the cake really does need to rest in the fridge for about 12 hours!
Step 6) If using a Springform pan, run a butter knife around the edge before removing the side of the pan. Immediately before slicing and serving, garnish as desired.
Every autumn, the New York Times publishes the same plum torte recipe. It has something of a cult following. My friend Denise, a scratch cook who is rather particular about the recipes she endorses, raves about this torte. So, I gave it a try.
It’s good. Really good! The recipe is included here. I had larger plums on hand, so I used slices rather than halves. Whether this recipe is a “torte” or a “cake” is in the eye of the beholder. I’m going with “cake,” as for me the word “torte” conjures up images of complicated, many-layered German desserts. This recipe is blessedly simple. It is quite similar to Rustic Apple Cake, with different fruit. Enjoy this cake (torte?) with a cup of coffee as you watch the leaves fall.
If you know of a gooey, chocolaty baked confection more fabulous than a French Chocolate Éclair, do let me know because I can’t think of one! They’re so decadent, they must be difficult to make, right? Au contraire! If you can stir a few ingredients together and squeeze a plastic bag (more on that later), you can make this heavenly dessert.
Fun variation: Instead of the French vanilla cream filling used below, consider filling these decadent treats with English Lemon Curd. Either option is delicious! Let’s get started!
Ingredients (Makes 30 mini Éclairs)
For the éclair shells:
1/2 cup real butter
1 cup water
1 cup flour Continue reading
Anko, or sweet red bean paste, is a very common ingredient in Japanese desserts – it’s a much more common ingredient than chocolate. Anko is made from little red adzuki beans, and as we’ll see in the recipe below, it’s pretty simple to prepare. Anko may be smooth (Koshian) or more textured (Tsubuan). While both are delicious, the textured version is easier to prepare, so that’s what we’re making Continue reading
I began today’s kitchen adventures with every intention of making a lemon meringue pie. I had a few beautiful little Meyer lemons to use up, and a ready-to-bake pie crust (no apologies) in my fridge. When I got to the part where I should have beat egg whites into meringue, I got to thinking…
It’s almost Easter…
Marshmallow is sort of like meringue…
and those little Peeps chicks are cute!
So, here we are. Lemon Peeps Pie is lemony, marshmallowy, cute, and delicious. Have a sense of humor, and have a Happy Easter!
1 baked pie crust (follow directions on a refrigerated crust, or buy a pie crust from the baking aisle at the market)
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons corn starch Continue reading