dessert | A Joy of Baking

Tag: dessert
- Strawberry Ice Cream
  
  Posted at 2:27 pm by A Joy
  
  Apr 13th
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  Spring is in the air, and naturally, that means it’s time to take out the ice cream maker. I had never made ice cream before I was married but I was set on starting. We try to keep our household appliances down to a minimum, for space and simplicity reasons, but I managed to sneak this ice cream maker on our wedding registry.
  
  It’s compact and amazingly simple to use (just one button!!). With only a few ingredients, and minimal time, you can have delicious homemade ice cream. Need I say more 😉
  
  The inspiration for this recipe came from an overripe container of organic strawberries I bought on Monday. I’ve been on an organic kick these days, especially with the infamous “dirty dozen” produce and I simply could not let these sweet treats go to waste. Of course, with this warm weather, I had ice cream on my mind. I also happened to have whole milk which I would advise not to substitute for low-fat, but I understand desperate times call for desperate measures.
  
  The first step, which is key to getting this done in 30 minutes flat, is that you have you ice cream bowl already in the freezer! If you don’t have extra freezer real estate for a constant supply of frozen ice cream bowls, do this the day before you plan on making ice cream.
  
  Once strawberries are rinsed, removed the stems by either cutting them or using a huller. Growing up, we had a strawberry huller like this, but it didn’t make the cut with our new place. Simple living, remember 😉
  
  Next, place strawberries in your food processor for 10 seconds until a smooth puree is formed. These were ripe strawberries so I did not need to add any liquid. If you do, take a little milk from the recipe and add it here.
  
  Next, add in sugar and blend for 5 seconds.
  
  And the last step is to add the milk, cream, vanilla and salt.
  
  This food processor was another wedding gift and does ~~just about~~ everything. Depending on your food processor, this time may vary. I blended for 10 seconds. The puree will thicken and turn pale pink.
  
  Transfer to your (frozen) ice cream maker bowl. Turn it on and watch it transform!
  
  About 15 minutes, I taste test, for obvious reasons 😉 Let run for 5 more minutes.
  
  If firmer consistency is desired, freeze for 1 to 2 hours in an airtight container. Or if you don’t happen to eat ALL of it right away, cover the top of the ice cream with plastic wrap before adding the lid to make sure it stays extra fresh! Lasts 1 week. Or will it 😉
  
  30 minute Strawberry Ice Cream (printable version here)
  
  INGREDIENTS
  - 16 oz. strawberries, halved
  - ¾ cup granulated sugar
  - 1 cup whole milk
  - 2 cups heavy cream
  - 1 teaspoon vanilla extract
  - Pinch of salt
  INSTRUCTIONS
  1. Remove strawberry stems either by hulling or cutting strawberries in half.
  2. Blend in food processor for 10 seconds, until a smooth puree is formed
  3. Add sugar and blend for 5 seconds
  4. Add milk, cream, vanilla and salt and blend for 15 seconds, until thick and creamy.
  5. Transfer to ice cream maker and process based on manufacturer’s instructions. This filled the Cuisinart 1.5 quart ice cream maker, and was processed for 20 minutes.
  6. If you prefer a firmer consistency, freeze for 1-2 hours before enjoying
  Some of the links above are affiliate links, which pay me a small commission based on your purchases. Thank you for supporting ajoyofbaking.com.
  Tagged baking, cuisinart, dessert, ice cream, Recipe, strawberry
- Vanilla Cake with Chocolate Frosting
  
  Posted at 6:08 pm by A Joy
  
  Apr 12th
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  My favorite part of baking is getting to taste test along the way (I’ve burnt my tongue one too many times trying to eat a 300F cookie). That instant gratification and absolute fresh out of the oven experience has completely spoiled me when it comes to baked goods. It has also made it very difficult to bake a cake. You can’t enjoy it fresh out of the oven because it has to cool before icing and you’re often making this in advance of a party or celebration.
  
  So muster up all of the self-control you can before baking this cake. When you take a bite of this you’ll agree, this cake is worth the wait! You will want to make these cakes just so you can fill you house with the delicious cake batter aroma. And just wait until you start making the chocolate frosting. You’ll be pillaging through your pantry looking for anything you can to put this frosting on. Or better yet, grabbing a spoon and digging in.
  
  Traditionally, this is the cake that we would have for our birthday’s growing up. I’ve continued the tradition and baked this for my husband’s birthday this year. I’ve previously posted about trying tiramisu for the first time for his birthday. They both were hits but it’s hard to compete with the family memories of this homemade birthday cake.
  
  I know I always bring up this book, but it’s my kitchen bible. I consult it for just about everything. If you don’t already have The America’s Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook, you’re missing out. I’ve used this book for everything, from how to cut a shallot, to what substitute I can use for eggs, and countless recipes, from dinner to dessert. I’ve tried many vanilla cakes and the one in the book is by far the best! Buttery and light, with the perfect cake texture.
  
  To start, whisk flour, baking soda, salt, 1 1/2 cups sugar in a medium bowl.
  
  Then, in a separate bowl, whisk buttermilk, melted butter, oil, vanilla, and egg yolks . Egg whites will be used in the next step!
  
  In a stand mixer with a whisk attachment, add egg whites and a pinch of cream of tarter and beat for about 1 minute. Increase speed and beat for 1 more minute. Add the remaining 1/4 cup of sugar and beat for 2-3 more minutes, until glossy stiff peaks form.
  
  Remove egg white mixture from mixing bowl, and add flour mixture from the first step to the now empty bowl. Gradually pour in butter mixture.
  
  Now, add the reserved egg whites to the mixing bowl and gently fold in.
  
  Divide evenly into 2 pans. Gently tap pans to release air bubbles.
  
  Bake for 20-22 minutes and let cool for 10 minutes before removing cake from pans.
  
  Once cakes are removed, let cool completely, about 2 hours.
  
  While the cakes cool, you can whip up the frosting!
  
  At this point, I realized why “naked” cakes became a thing. It’s so much easier. And it looks so good! You won’t be too tempted though, because you’ll want this icing on every inch of this cake 🙂
  
  To help not make a mess, cut 4 strips of parchment and arrange in a square around/under the cake. When done icing, the parchment can cleanly be removed and you cake stand remains unharmed.
  
  Fun fact- Anchor Hocking Presence Cake Plate w/Dome, 2 Piece Stand & Domethis cake stand actually can be converted into a punch bowl! The cake base rests on the counter and the domed lid gets inverted into the stand and voila! It probably doesn’t sound like it works, but we’ve tested it out and it does!! You just need to figure out where to put your cake when you’re serving the punch 😉
  
  Vanilla Cake with Chocolate Frosting (printable version here!)
  
  CAKE
  
  INGREDIENTS
  - 2½ cups cake flour
  - 1¼ teaspoons baking powder
  - 1/4 teaspoon baking soda
  - ¾ teaspoon salt
  - 1¾ cups granulated sugar, divided
  - 10 tablespoons unsalted butter, melted and cooled
  - 1 cup buttermilk, room temperature
  - 3 tablespoons vegetable oil
  - 2 teaspoons vanilla extract
  - 3 large eggs, separated into yolk and white, plus 3 large yolks
  - Pinch cream of tartar
  INSTRUCTIONS
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans.
  2. Whisk flour, baking powder, baking soda, salt, and 1½ cups sugar together in large bowl. In medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and egg yolks.
  3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft billowy mounds, about 1 minute. Gradually add remaining ¼ cup sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Transfer to bowl and set aside.
  4. Add flour mixture to now-empty bowl. With mixer on low speed, gradually pour in butter mixture and whip until (a few streaks of dry flour will remain), about 15 seconds. Scrape down bowl, then whip on medium-low speed until smooth and fully incorporated, 10 to 15 seconds.
  5. Using rubber spatula, stir one-third of whites into batter, then add remaining two-thirds whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared pans, smooth tops with rubber spatula, and gently tap pans on counter to release air bubbles.
  6. Bake cakes until toothpick inserted in center comes out clean, 20 to 22 minutes. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, and let cool completely, about 2 hours, before frosting. (Cooled cakes can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.)
  FROSTING
  
  INGREDIENTS
  - 1/2 cup butter or margarine (1 stick)
  - 2/3 cup HERSHEY’S Cocoa
  - 3 cups powdered sugar
  - 1/3 cup milk
  - 1 teaspoon vanilla extract
  INSTRUCTIONS
  1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  2. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
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  Tagged baking, birthday, cake, chocolate, chocolate frosting, dessert, Recipe, vanilla cake
- NY Style Crumb Cake
  
  Posted at 6:56 pm by A Joy
  
  Apr 11th
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  I remember as a kid loving my mom’s crumb cake, only to find out that almost everyone else calls it coffee cake. I was so confused why a cake with no coffee in it would be called coffee cake. Right??! Crumb cake. Coffee cake. You may be thinking it’s to-may-toe to-mah-toe but in my world it’s 2 totally different things. On my side of this debate is Renato Poliafito, co-author of Baked: New Frontiers in Baking (where I happened to get this recipe from). Coffee cake generally has less crumbs, finer crumbs and the cake usually has some sort of swirl. Crumb cake however, is all about the, you guessed it, CRUMBS! This recipe is no let down. The cake is buttery and smooth and the crumb is … I can’t think of another word besides – AMAZING!
  
  First up is the preparing the crumb. You may think you want to jump ahead and make the cake so you can get it in the oven, but don’t! The crumb must be made first so it can dry out in a sense. Since you are making it with melted butter, it’s important to give it enough time to cool.
  
  For the crumb, combine sugars, salt and cinnamon. Once combined, add the melted butter.
  
  Flour is then folded in until you are left with a crumbly batter. Warning, if you taste test here, you may not be left with any crumb for your cake 😉
  
  Now, start with the cake! Softened butter is used in this step (I know, a lot of butter, but that’s why this is SO good).
  
  Add sugar once butter is whipped. Sugar and butter should come out to be light and fluffy.
  
  Add egg, one at a time.
  
  Last but not least, fold in the flour mixture in 3 steps. Mix until JUST incorporated.
  
  Spread batter in your prepared 9″ x 13″ pan. This 9″ x 13″ glass Pyrex comes with lid and makes it so easy to bake and cover to either keep at home or bring on the go!
  
  Start crumbling! Using your hands, make a fist of crumb and break off chunks until the entire surface is covered.
  
  It will look like A LOT, but the cake rises a little and the crumbs melt down a little so it all evens out in the end 🙂
  
  Make sure you spread evenly around pan, including corners so that you aren’t left with sections where the cake rises through and the crumbs shift to the middle.
  
  Last but not least, enjoy!!
  
  BAKED NY Style Crumb Cake(printable version here!)
  
  Ingredients
  
  For the Crumb Topping:
  - 1 cup firmly packed dark brown sugar
  - ½ cup granulated sugar
  - ½ teaspoon salt
  - 1 ½ tablespoons cinnamon
  - 1 cup (2 sticks) unsalted butter, melted and warm
  - 2 ½ cups all-purpose flour
  For the Cake:
  - 2 ½ cups all-purpose flour
  - ¾ teaspoon baking powder
  - 1 teaspoon baking soda
  - ½ teaspoon salt
  - 12 tablespoons (1½ sticks) unsalted butter
  - 1 ½ cups granulated sugar
  - 2 large eggs
  - 1 ¼ cups sour cream
  - 1 teaspoon pure vanilla extract
  Instructions
  1. Preheat the oven to 350F
  2. Make the Crumb Topping: In a medium bowl, stir together both sugars, the salt, and cinnamon. Add the melted butter and mix until combined. Fold in the flour until it is absorbed and set the mixture aside.
  3. Make the Cake: Sift flour, baking powder, baking soda, and salt into medium bowl. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbon-like. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
  5. Pour the batter into a greased 9” x 13” glass pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look outrageously thick.
  6. Bake the cake for 45 to 55 minutes or until tester inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.
  I know it says to wait 30 minutes before enjoying, but believe me, the best it will ever taste is at minute 20 when the cake has cooled a little but is still warm! Don’t tell 😉
  
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  Tagged baking, cake, coffee, crumb, crumbcake, dessert, Recipe
- Cranberry Crumb Bars
  
  Posted at 9:03 pm by A Joy
  
  Jan 9th
  Don’t the holidays just fly by!? We spent the weekend taking down Christmas decorations and holiday decor and it had me wishing that we could rewind a few weeks back and do it all again! And then I found this recipe, and that’s exactly what happened. It’s snowy outside and the fire is on and I took these out of the oven and the feeling of the holidays came right back 🙂
  
  A good friend gave me The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home CookThe Smitten Kitchen Cookbook when I first moved and it immediately went on the shelf in the kitchen. From apps to dinner to dessert, the book has it all! It came to be especially handy when I was cleaning out the fridge and found an entire bag of fresh cranberries. I was racking my brain trying to figure out what to do with them and then voila, Deb Perelman had an answer in her book. These cranberry crumb bars have the mulling spices in them, which make them incredibly comforting and delicious. And as always, her recipes are so simple and straightforward!
  
  Cranberry Crumb Bars with Mulling Spices
  
  Crumb
  - 2 cups flour
  - 1 cup sugar
  - 1/2 tsp salt
  - 1 tsp baking powder
  - 1/2 tsp cinnamon
  - 1/4 tsp nutmeg
  - 1/8 tsp cloves
  - 1/8 allspice
  - 2 sticks butter, chilled and cut into tablespoons
  - 1 egg
  Filling
  - 1/2 tsp orange zest
  - 1 1/2 tbs orange juice
  - 3 cups fresh cranberries
  - 1/3 cups sugar
  - 1 tbs cornstarch
  Mix dry crumb ingredients before adding chilled butter and egg. Then with a pastry blender or fork, work the butter and egg until the mixture resembles coarse sand. Divide mixture in half, and pat half of it in the bottom of a greased 9×13 pan.
  
  In a food processor (I used a mini KitchenAid KFC3511OB 3.5-Cup Food Chopper – Onyx Black3.5 cup food processor and it fit perfectly!) pulse filling ingredients until berries are coarsely chopped, not pureed. Spread filling over base and then add remaining crumbs in an even layer.
  
  Bake at 375F for 30-35 minutes. Enjoy!
  Tagged baking, christmas, cranberry, crumb, dessert, holidays, kitchen, kitchenaid, Recipe
- Ricotta Cookies
  
  Posted at 4:44 pm by A Joy
  
  Dec 9th
  Ricotta cookies are so nostalgic for some reason. I say for some reason, because even through I remember these as a kid, I was so grossed out that there was CHEESE in these cookies. I just couldn’t get over it. Shockingly, I am now COMPLETELY over that 😛
  
  Even though I associate these cookies with Christmas time, I fight the urge each year to use red and green sprinkles because it just doesn’t seem the same without those bright rainbow colors on top 🙂
  
  The good and the bad of this recipe is that is has to be enjoyed immediately. If these are for a party, I make sure to ice them that day to minimize the color of the sprinkles from running. I say that’s the good and the bad, because although these have a tendency to get a little messier looking the next day, they usually don’t last that long 😉
  
  These are dangerously simple. So simple that I forgot to snap pics along the way! As I always, I suggest refrigerating the dough overnight before using. This makes sure the batter doesn’t spread too much when baking. I also recommend whole milk ricotta, it adds less moisture to the dough and it also provides a fuller flavor. And last but not least, as I mentioned before- ice before serving!
  
  These were such a hit at this year’s cookie exchange! Everyone was asking where I got the tray from since it makes it so nice to carry with the handles! I actually stumbled upon it at Homegoods (that store is DANGEROUS!) but you can get one JUST like it here!
  
  Ricotta Cookies
  - 1 stick butter, softened
  - 1 cup granulated sugar
  - 1 eggs
  - 1 cup whole milk ricotta cheese
  - 1 tbsp. vanilla extract
  - 2 cups all-purpose flour
  - 1/2 tsp. baking powder
  - 1/2 tsp. baking soda
  Icing
  - 1 tbsp. milk
  - 1 cups powdered sugar
  - 1 tbs. almond extract
  - Sprinkles
  Cream butter and sugar. Add egg, cheese and vanilla and mix until fully incorporated. Add dry ingredients and again, mix well. Chill the dough overnight. Line 2 cookies sheets with parchment paper. Bake at a preheated 350F oven for 15 minutes. Once the cookies are completely cooled, combine milk, powdered sugar and almond extract in a small bowl. Set sprinkles aside. Dip each cookie face down into icing and place on cooling rack to let any excess drip off. Sprinkle with sprinkles and enjoy 🙂
  Tagged baking, christmas, cookies, dessert, holidays, Recipe, ricotta
- Banana Bread
  
  Posted at 8:25 pm by A Joy
  
  Dec 2nd
  Hello from the other side!! I am writing my first post as a *wife* and it’s surprisingly not about meat and potatoes. Over the past 3 months of married life, I have come to realize how much time is spent in the kitchen as a wife. Time spent COOKING instead of in my previous life, where all my energy in the kitchen was devoted to baking. Despite the neglect to baking, I have managed to go through 40lbs of King Arthur Flour – All Purpose Unbleached, 5-Pounds (Pack of 2)King Arthur flour since we moved in. It might have something to do with our obsession with homemade pasta, but I will have to save that for another post.
  
  For now, I am going to teach you how to never through an overripe banana out again. I typically buy way too many bananas, secretly hoping that some will be left at the end of the week to bake with. But, as I mentioned before, food has been finding a way of simply disappearing in my house. Finally though, as I cleaned up the kitchen last night, I spotted three unwanted speckly bananas. And I got to work, before these went missing too 😉
  First, add 3 ripe bananas, 1/2 cup oil, 1 cup sugar and 2 eggs and mix until blended. It’s ok to see some banana chunks! I insisted on this Creative Co-Op Ceramic Egg Holderceramic egg holder when we got our new place and it makes it so easy to grab an egg or two for baking!
  
  Next, add flour, baking soda, baking powder and salt, vanilla and milk. Beat until incorporated, but not too much. You still with some streaks of flour through the batter. You do not want to overmix this or it will become very dense! I have used all sorts of mixers but I swear by the KitchenAid KSM150PSCU Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Contour SilverKitchenAid mixer. The mixer effortlessly incorporates all of the ingredients for a nice evenly distributed batter.
  
  Now all you have to do is pour batter into a loaf pan (another kitchen must have that my best friend got me for my wedding was Emile Henry Made In France Ruffled Loaf Pan, 9″x 5″, Flour Whitethis loaf pan) and bake in a preheated 350F degree oven for 45-55mins or until a toothpick comes out clean!
  
  Enjoy!!
  
  Below is the full recipe, all in one place 🙂
  
  Banana Bread
  - 3 ripe bananas
  - 1/2 cup oil
  - 2 eggs
  - 1 cup sugar
  - 2 cups all-purpose flour
  - 1 tsp baking soda
  - 1/2 tsp baking powder
  - 1/2 tsp salt
  - 1/2 tsp vanilla
  - 3 tbs milk
  Cook in a preheated 350F for 45-55 minutes or until a toothpick comes out clean! Let cool 10 to 15 minutes before serving. If you want to make this super indulgent, slice and serve with honey, melted butter or ice cream! You can even add chocolate chips or walnuts to the batter! I prefer this recipe as is, because sometimes simple is just the best 🙂 Enjoy!
  Tagged baking, banana, banana bread, dessert, kingarthurflour, kitchen, kitchenaid, Recipe
- Blueberry Pie
  
  Posted at 2:04 pm by A Joy
  
  Jul 4th
  Happy 4th of July!! If you’re struggling with what to make for your family BBQ today I have JUST the idea 🙂
  
  I am ashamed to say that I have never made a blueberry pie. I am an absolute blueberry fanatic but I always thought a blueberry pie took my favorite little fruit and turned it into a gloop of candle-flavored mush. I was soo wrong! Another reason I never made this pie is because anytime I have blueberries in the house, they don’t last very long. 😉 This week was different though.
  
  Last Saturday my fiancé and I were driving home from the beach and as we drove through New Jersey we completely (!!!!) stumbled upon Hammonton’s Blueberry Festival!! Hammonton, NJ is the blueberry capital of the world and every year I anxiously await the start of their shipments to our local food stores in PA. We ended up leaving the festival with an entire case – 12 pints of blueberries- and huge smiles on our faces.
  
  A blueberry pie was the perfect solution to the perfect problem- too many blueberries! 😀
  
  I’ve previously posted about my all-time favorite pie crust recipe and it’s the same one I’ve decided to use for this (and for every other pie I will make for the rest of my life- it’s almost too good to be true). You may look like a lunatic pulling vodka out first thing in the morning but this is critical to the recipe- your family will understand. 😉
  
  This pie looks best with a lattice top but pies are fun because you can experiment with different designs depending on your preference/comfort level with pie dough. Because of the lattice top we will use a double pie crust variation of my all-time-favorite recipe. You will need the following ingredients, a large food processor and a mixing bowl.
  
  Double Crust Pie Dough:
  - 12 tbs unsalted butter
  - 8 tbs shortening
  - 2 1/2 c all-purpose flour
  - 2 tbs sugar
  - 1 tsp salt
  - 1/4 c ice water
  - 1/4 c vodka (A small disclaimer -my vodka is always in the freezer 😛 but if yours is not, you must chill your vodka before using!)
  Add 1 1/2 c flour, 2 tbs sugar and 1 tsp salt to a large food processor and pulse until combined, about 5 seconds. Cut up butter and shortening into 1/4-1/2 inch chunks and add to food processor.
  
  Pulse until no flour remains and clumps form, about 10-15 seconds.
  
  Scrape down the sides and add the remaining 1 c flour.
  
  Pulse 4 or 5 times until the dough just starts to clump.
  
  Transfer mixture to a large bowl and add the liquid.
  
  Stir together with a stiff spatula or wooden spoon until you form a dough ball.
  
  Once dough sticks together, use your hands to flatten into a 4 inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. You can also freeze this dough for up to a month!! Before use, let dough soften slightly.
  
  Once the dough is done then it’s smooth sailing! The filling is a pinch to throw together!
  
  For the filling you will need the following ingredients.
  
  Blueberry Pie Filling:
  - 2 pints of blueberries (about 5 cups)
  - 1 Tbs. fresh lemon juice, strained
  - 3⁄4 cup sugar
  - 3 tbs cornstarch
  - 1⁄2 tsp finely grated lemon zest
  - 1⁄2 tsp salt
  - 1⁄4 tsp ground cinnamon
  - 1 tbs cold unsalted butter, cut into small pieces
  Add all ingredients, except for butter, to a large a bowl.
  
  Stir gently to coat blueberries and immediately transfer to a prepared 9-inch baking dish.
  
  Distribute the 1 tbs of cut butter to the top of the filling before placing the lattice top.
  
  Now you’re ready to bake! Depending on the depth of your pie dish be careful of overflow! This is a standard pie dish and did not overflow but if you’re ever in doubt throw a foil lined tray in your oven so you aren’t spending the rest of the weekend scrubbing the stove 🙂
  
  Bake at 375 F degrees for 50-60 or until crust is golden brown. It will be tough- but let set for at least an hour! Or else this will be runny when you serve. Enjoy!
  Tagged baking, blueberry, dessert, fourth of july, pie, Recipe
- Tiramisu!
  
  Posted at 5:53 pm by A Joy
  
  Apr 19th
  I’m back!! And let me tell you, this post was worth the wait. Thanks to Inspired Taste I have found the most PERFECT tiramisu recipe. I’m actually (almost) resentful of how good this recipe is because it’s requested so frequently, and it’s not the quickest thing to whip up. But don’t let that deter you! It’s easy. REALLY easy. You just need some patience, which is something I’m working on 😉
  
  Growing up, my mom always let us pick the menu of the entire day on our birthday. I know this will sound shocking, but I always loved picking the dessert! When my fiancé and I first started dating, I naively asked him to pick any dessert he wanted so I could make it for his birthday. Of course, the answer was tiramisu. Never having made it, or had one that I particularly loved, I went to trusty Pinterest and found this recipe from Inspired Taste.
  
  That night, my kitchen turned into a chocolate covered, egg splattered, coffee smelling mess. And every second of clean up was worth it. I have since fine-tuned the process, but sort of miss that initial unknown chaos of trying a new recipe and then being blown away by it. The original recipe has a few variations, which I’ve tried and you can’t go wrong with any of them, but my favorite variation is below.
  Tiramisu
  - 1 cup brewed espresso, at room temperature
  - 1/2 cup Disaronno, divided
  - 2 teaspoons vanilla extract
  - 3 large eggs, yolk and whites seperated
  - 2 tbs granulated sugar, divided
  - 8 ounces mascarpone cheese
  - 28 Savoiardi Italian ladyfingers
  - 1 ounce (30 g) bittersweet chocolate or cocoa powder for dusting
  1. Beat 3 egg yolks (the whites will be used in the following step), 2 tablespoons of Disaronno, and 1 tablespoon of sugar in a bowl set over a saucepan of simmering water until tripled in volume, 5 to 8 minutes. Use a whisk and do not stop beating until removed from the heat.
  2. Remove bowl from heat and use a wooden spoon to blend in mascarpone cheese until just combined.
  3. In an electric mixer, whip 3 egg whites on high speed until it holds stiff peaks, about 4-5 minutes. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated.
  4. In a small bowl, combine the coffee, vanilla and remaining Disaronno and sugar.
  5. Quickly dip the ladyfingers on both sides into the coffee mixture, and line the bottom of a 9-inch square dish with them. Some ladyfingers may need to be broken in half.
  6. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer.
  7. Grate half of the bittersweet chocolate over filling.8. Repeat steps 5, 6, and 7 for another layer of mascarpone- ladyfingers-chocolate.
  
  Cover with plastic wrap and refrigerate at least 6 hours and ENJOY!!
  Tagged baking, chocolate, coffee, dessert, lady fingers, tiramisu
- Summer Key Lime Pie
  
  Posted at 8:40 pm by A Joy
  
  Feb 10th
  I woke up this morning to snow. Don’t get me wrong, it was absolutely beautiful. It gently defined each tree branch, even against the gray sky. It accumulated in just the corners of my windows so that it looked like I was on set of the Polar Express. And then, I snapped back to reality and realized my car is covered in snow and the walkway needs to be shoveled. And at exactly that moment, I started the countdown until Summer.
  
  I am a big believer of living in the Present, but sometimes I can’t help looking forward to something. For me, the summer reminds of eating a piece of tart key lime after a long, sunny day by the pool. So today, we are going to bring a little taste of Summer to this snowy day.
  
  My mom used to go to Key West in the Summer and would bring us back various key lime flavored goodies, my favorite of all being Nellie and Joe’s Famous Key West Lime Juice. It is all over the place now, so you can typically find it in your food store, and if not, a quick visit to amazon.com will do the trick.
  
  After these trips to Key West, my mom would make key lime pie for us. The pie was a showstopper at barbecues and pool parties and I always thought people were just being polite. My mom has made hundreds of desserts (maybe thousands- which would explain a few of my heavy years) and this one was almost too simple for me to truly appreciate when I was younger. It wasn’t until real life kicked in that I realized what a beautiful thing simplicity can be.
  
  One other great thing about this recipe, is that the directions are right on the side of the bottle. So when you go to the store to buy your ingredients, all you need to do is check the side of the bottle to double check your kitchen is fully stocky. The side of the bottle will read:
  
  Nellie and Joe’s Key Lime Pie
  - 14 oz can of sweetened condensed milk
  - 3 egg yolks (whites not used)
  - 1/2 cup of Nellie and Joe’s Key West Lime Juice
  Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350 F for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue and garnish with lime slices.
  
  I wasn’t kidding when I said how simple this recipe is!! The graham cracker crust should be made ahead of time to allow it to cool. The recipe for the crust is below.
  
  Graham Cracker Crust
  - 1 1/2 cup graham cracker crumbs
  - 1/4 cup of sugar
  - 1 stick of butter
  Combine graham cracker crumbs and sugar. Melt butter and add to mixture. Mix together with a fork until the consistency is like wet sand. Pour mixture into a greased 9″ pie dish and press down until it is firm along the bottom and edges of the dish. Bake at 375 F for 8-10 minutes or until the edges start to brown. Remove from oven and let cool for 10 minutes before adding the key lime filling.
  
  Now, last but now least- the whipped cream! For me, fresh whipped cream is like a slightly melted version of ice cream .. so make with caution 😉
  
  Whipped Cream
  - 1 cup heavy cream
  - 1 tsp vanilla
  - 1/4 sugar
  - 1/2 tsp salt
  Add all 4 ingredients and whisk on high speed until consistency becomes thick. Refrigerate until time to serve and then dollop on each slice of key lime pie 🙂
  Tagged baking, dessert, graham cracker crust, key lime, pie, summer, whipped cream
- Bread Pudding Bliss
  
  Posted at 12:28 am by A Joy
  
  Jan 13th
  I’ve seen dozens of bread pudding recipes and when I look at the recipes, I am so underwhelmed by them. I think to myself, how could that possibly have any flavor?! Or doesn’t it turn into a big mush?? But something happened over the weekend that changed my mind.
  
  We were out at dinner and could not decide on a dessert- a nightmare, right 😉 Whenever I and am torn between choices, I always ask the server. Their enthusiasm makes me think most people don’t, and they usually are pretty helpful guiding me in the right direction. So, the waitress said I would be missing out if I didn’t get the bread pudding and for some reason, I trusted her. You know- that 2 glasses of wine, girl-talk confession-mode type of trust. And the rest is history. I never thought I liked bread pudding, and you might be thinking the same thing. But I am convinced I can change your mind.
  
  The bread pudding came out piled high on a warm plate, with a buttery bourbon aroma coming off of it. Each bite was a perfect texture/flavor balance. The soaked bread was soft, and not mushy. The flavor was creamy, and not eggy. And to compliment the sugar and spice, there was that buttery bourbon sauce smothering the whole thing. So, I left the restaurant with a full belly and a mission. I had to make my own bread pudding! So here it is..
  
  It is so simple, and pretty impossible to mess up so it’s a great staple recipe to have. It also is a pretty hefty portion so it is a great dessert to make when you’re entertaining a large group. The ingredients you will need are below.
  
  Bread Pudding
  - 1 loaf challah bread, cut 1-inch cubes (about 6-7 cups)
  - 8 egg yolks
  - 2 tbs vanilla
  - 2 1/2 cups whole milk
  - 2 1/2 cups heavy cream
  - 1/2 cup white sugar
  - 1/2 cup brown sugar
  - 1/2 tsp salt
  - 1 tsp allspice
  - 1 tsp cinnamon
  - Topping: 3 tbs melted butter, 1/4 brown sugar
  Preheat oven to 350 F. Chop up bread and place in a greased 9X13 baking dish. In a mixing bowl, add the remaining ingredients and beat until fully incorporated. Pour custard over chopped bread and let rest for 30 minutes. After 30 minutes, brush the 3tbs of melted butter over the top and sprinkle with 1/4 cup brown sugar. Bake for 35-45 minutes, until the liquid has set and the edges are just starting to brown. Let cool for 30 minutes.
  
  Bourbon Sauce
  - 1/2 cup butter, melted
  - 1 egg
  - 1/2 cup sugar
  - 1 cup bourbon
  In a small saucepan, melt butter, then add sugar and egg. Stir constantly while cooking, until the mixture is smooth and thick. Whisk in bourbon to taste. If you’re storing this, you will need to heat and stir before using because it tends to separate when cooled. Pour on top of a slice of warm bread pudding and enjoy!!
  Tagged baking, bourban sauce, bread pudding, dessert
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