My sister is the master of no-bake cookies, but since she lives in Oklahoma and I live in California, I haven't had these for a while. When I found this recipe on Brown Eyed Baker's blog post of 36 fabulous recipes for summer, I decided to try it out.
I'm glad I did! Quick, easy, and delicious these cookies can probably be made by anyone with a well-stocked pantry without even requiring a trip to the grocery store. I should say that The Little Geek was NOT a fan of them. I have no idea why, unless it is the texture of the oatmeal in the cookies. Clearly, she is insane.
I think my sister puts raisins in hers. If not, I've absolutely had these with raisins in the past. If you enjoy Raisinettes, you'd probably enjoy that addition. I did not include them as the recipe didn't call for them and I knew I was probably the only person in my house who would enjoy them.
Ingredients:
1/2 cup (1 stick) butter (I used unsalted, but salted is fine)
2 cups granulated sugar
1/2 cup milk
4 Tbsp cocoa powder
1/2 cup peanut butter (smooth is probably best, but chunky would also work)
2 tsp vanilla extract
3 cups quick-cooking oats
1. Line 2 baking sheets with waxed paper.
2. Add butter through cocoa powder to a 4-quart suacepan and bring to a rolling boil.
3. Let boil for one minute, stirring constantly.
4. Remove from heat and stir in peanut butter and vanilla until smooth.
5. Stir in the oats.
6. Drop by heaping tablespoon onto wax-paper lined baking sheets.
7. Cool in refrigerator until set (around 30 minutes).
Enjoy!
I plan to make more of Brown Eyed Bakers recipes this weekend, including the strawberry pretzel squares, Italian chicken salad, Fontina-stuffed bacon-wrapped dates, and cucumuber tomato phyllo cups (if I can find phyllo cups--I am NOT making my own), and spicy crock pot pecans. When our tomatoes ripen and I'm looking for ideas for them, I'm making the panzanella. I'll post as I cook.
Tonight: Flank Steak w/ Orange Sauce!
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Saturday, July 17, 2010
Saturday, May 22, 2010
Buttermilk Lemon Pie
I've wanted to try this pie for a while, but only finally got around to it last week. I liked it, but I don't think I'll make it again. It's good, and if you enjoy buttermilk I'd encourage you to try it, but I think we'd rather have a regular lemon pie.
Ingredients:
1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 Tbsp lemon juice
2 Tbsp butter
Meringue:
3 egg whites
6 Tbsp sugar
1 pastry shell, prepared
Filling:
In large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. REduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of filling into the egg yolks. Return all to the pan, stirring constantly and return to heat. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter until butter is melted. Keep warm.
In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp at a time, on high until stiff peaks form and sugar is dissolved.
Pour hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350 for 15 minutes or until the meringue is golden brown.
Cool on wire rack for 1 hour; refrigerate at least 5 hours before serving. Refrigerate leftovers.
Ingredients:
1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 Tbsp lemon juice
2 Tbsp butter
Meringue:
3 egg whites
6 Tbsp sugar
1 pastry shell, prepared
Filling:
In large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. REduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of filling into the egg yolks. Return all to the pan, stirring constantly and return to heat. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter until butter is melted. Keep warm.
In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp at a time, on high until stiff peaks form and sugar is dissolved.
Pour hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350 for 15 minutes or until the meringue is golden brown.
Cool on wire rack for 1 hour; refrigerate at least 5 hours before serving. Refrigerate leftovers.
Wednesday, March 17, 2010
Cake Pops--first attempt
I'm sure most of you have seen bakerella's blog. If you haven't, you really should check it out. And she makes these adorable cake pops. I mean, seriously. Could they be any cuter? Well, maybe these could. Or these. Or these.
But anyway.
I was under no delusions that I'd end up making something like this. But I did think I could manage a round-ish cake pop with some green-tinted candy coating for a St. Patrick's Day party tomorrow.
I should point out that I don't generally use those candy melt things. If I did, I might have consulted someone with more knowledge in this area before trying this.
I think I did two things wrong:
1. I made the cake the "vegan" way, with a can of soda instead of eggs, oil, water, etc. I did this because someone at the party is allergic to eggs, and it's easy. But I think perhaps that changes the texture of the cake enough to make the balls too soft, even after a few hours in the freezer.
2. I had no clue what I was doing with the candy melts, so I was having to add shortening, etc. to fix the consistency. I expected to be able to dip and be done, but that is not the way this worked for me at all. It was too thick, and more than one cake pop lost it's "pop" because of it. In the end, I found that spreading on the candy coating worked best.
I got a few good ones,
and a few not-so-good ones.
They'll all taste fine. But I don't know if I'll do cake pops again. Cake balls, sure. Pops? We'll see.
But anyway.
I was under no delusions that I'd end up making something like this. But I did think I could manage a round-ish cake pop with some green-tinted candy coating for a St. Patrick's Day party tomorrow.
I should point out that I don't generally use those candy melt things. If I did, I might have consulted someone with more knowledge in this area before trying this.
I think I did two things wrong:
1. I made the cake the "vegan" way, with a can of soda instead of eggs, oil, water, etc. I did this because someone at the party is allergic to eggs, and it's easy. But I think perhaps that changes the texture of the cake enough to make the balls too soft, even after a few hours in the freezer.
2. I had no clue what I was doing with the candy melts, so I was having to add shortening, etc. to fix the consistency. I expected to be able to dip and be done, but that is not the way this worked for me at all. It was too thick, and more than one cake pop lost it's "pop" because of it. In the end, I found that spreading on the candy coating worked best.
I got a few good ones,
and a few not-so-good ones.
They'll all taste fine. But I don't know if I'll do cake pops again. Cake balls, sure. Pops? We'll see.
Friday, May 29, 2009
Brandied Peach Sauce and Peach Cobbler
This recipe orignated as a Peach Cobbler recipe (I'll share that version as well). But I love the filling part so much that I decided I should make some just to have. Because peaches are good, and now they're in season and tempting me at the farmer's market, and I thought it would be YUMMY on top of some vanilla ice cream. Who needs the cobbler part? (Well, it is good, too, but I mainly love the peaches).
1 3/4 lbs (3-4) peaches, pitted, peeled, and sliced
1/4 cup sugar (up to 1/2 cup if they are tart)
1 Tbsp of brandy (I sometimes add more, because liquor in food is good)
1 Tbsp vanilla
2 Tsp cornstarch
1/2 tsp ground cloves
For the sauce: mix all ingredients in a pot and bring to a boil, stirring occasionally. Reduce heat and simmer 35-40 minutes until fruit softens and liquid begins to thicken. Pour over ice cream, or cool and reheat for later use, or just eat it out of the pan and then act like you don't know what people are talking about when they ask why the kitchen smells so good.
For the cobbler: Mix all ingredients in a greased pie plate. Or, if you're like me, mix them in a greased square baking dish, but double the fruit part so you have a higher fruit to biscuit ratio. Place dish on a rimmed baking sheet (to catch spills) and bake until the fruit releases its liuid and is hot and bubbling around the edges, 20-30 minutes.
For the biscuit topping:
1 cup unbleached all-purpose flour
3 Tbsp yellow cornmeal
1/4 plus 2 tsp sugar
1 tsp bakign powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup buttermilk
3 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
1/8 tsp ground cinnamon
Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt together in a large bowl; set aside.
In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside.
In a small bowl, mix the remaining 2 tsp sugar with the cinnamon; set aside.
When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the over and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops with cinnamon sugar.
Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15-20 minutes. Cool the cobbler on a wire rack 15 minutes before serving.
Trust me, this is good, and better for you than a pie.
This recipe comes from The Best Light Recipe cookbook, which contains variations for blueberry, sour cherry, strawberry, strawberry-rhubarb, plum, raspberry, blackberry, and apricot cobblers. So far, I've only done peach, but the sour cherry is on my list to try.
Did I mention that you should buy that cookbook? Because you SHOULD.
1 3/4 lbs (3-4) peaches, pitted, peeled, and sliced
1/4 cup sugar (up to 1/2 cup if they are tart)
1 Tbsp of brandy (I sometimes add more, because liquor in food is good)
1 Tbsp vanilla
2 Tsp cornstarch
1/2 tsp ground cloves
For the sauce: mix all ingredients in a pot and bring to a boil, stirring occasionally. Reduce heat and simmer 35-40 minutes until fruit softens and liquid begins to thicken. Pour over ice cream, or cool and reheat for later use, or just eat it out of the pan and then act like you don't know what people are talking about when they ask why the kitchen smells so good.
For the cobbler: Mix all ingredients in a greased pie plate. Or, if you're like me, mix them in a greased square baking dish, but double the fruit part so you have a higher fruit to biscuit ratio. Place dish on a rimmed baking sheet (to catch spills) and bake until the fruit releases its liuid and is hot and bubbling around the edges, 20-30 minutes.
For the biscuit topping:
1 cup unbleached all-purpose flour
3 Tbsp yellow cornmeal
1/4 plus 2 tsp sugar
1 tsp bakign powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup buttermilk
3 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
1/8 tsp ground cinnamon
Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt together in a large bowl; set aside.
In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside.
In a small bowl, mix the remaining 2 tsp sugar with the cinnamon; set aside.
When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the over and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops with cinnamon sugar.
Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15-20 minutes. Cool the cobbler on a wire rack 15 minutes before serving.
Trust me, this is good, and better for you than a pie.
This recipe comes from The Best Light Recipe cookbook, which contains variations for blueberry, sour cherry, strawberry, strawberry-rhubarb, plum, raspberry, blackberry, and apricot cobblers. So far, I've only done peach, but the sour cherry is on my list to try.
Did I mention that you should buy that cookbook? Because you SHOULD.
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