Posts Tagged 'sister'

A Mad Grad, Upcoming Delights

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Oh, Wades, the things I do for you. Given my sister’s obsession with DQ’s Brownie Oreo Earthquake, I felt it was only appropriate to festoon her grad party dessert table with every Oreo/marshmallow cream dessert I could think of. I was up til 2 a.m. baking, but baby was it worth it. I’m proud of her, ok? She’s good at everything.

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Give it up, these Oreo Cupcakes alone would have been worth braving the relentless rain that day, but there were several other desserts that made the cut. (Not pictured is the savory Greek food served that day. I had to keep telling people, “It’s like eating a taco; you’ve got this.” Nice work, Mum.)

Upcoming recipes you should be on the watch for:

– Oreo Truffles (On sticks.)

-Puppy Chow Bars (Hwhat?? I know.)

-Frosted Cake Batter Cookies (Also, I know.)

-Twinkie Bundt Cake (You guys. HOMEMADE MARSHMALLOW CREME. NEED I SAY MORE.)

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Cousens. Fet.

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Coffee. Actually, this was mostly creamer. The ice cubes are coffee, so they melt into the creamer and your coffee won’t be diluted. Genius!

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Hi there, I love you two.

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Celebrating. Watch out, SoCal, her she comes!

Love,

L

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Oreo Pudding, An Experiment

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I baked up a storm (literally) for my sister’s grad party this year. Here is a sneak peek of one of the desserts I made.

I first tried something like this pudding at a wedding I attended this year. It was like eating cookies n’ cream pudding frosting wonderfulness. I was intrigued and started looking up recipes, and came across a lot of these icebox cakes, which basically involve layering Oreos and whipped cream and letting them sit in the fridge overnight. The Oreos soften up from the cream and the cream thickens up, making a scoopable cake/pudding thing.

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It seems incredible to me that you could make such a gloriously delicious dessert with only two main ingredients. I thought it couldn’t be so simple–there had to be something else–so I decided to mess with the original recipe a little. I used cream cheese/whipped cream mixture because I thought it might hold up better in the heat, but next time, I am going to stick with the straight whipped cream, just to see. I didn’t use enough of the cream mixture to really replicate the wedding pudding, so I have to give this a second shot sometime soon.

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Good thing it was so rainy that day–the party turnout was less than expected, so we have menny, menny Oreos still lying around. Incidentally, this is a great recipe for a crowd, or for any Fourth of July shenanigans you may have planned. Make ahead, mass quantity and Oreos are always a crowd-pleaser.

Less than pleased,

L

Oreo Pudding

Lots of Oreos

This stabilized whipped cream

Layer the Oreos with the cream cheese/whipped cream mixture in a serving dish of your choice. Refrigerate overnight. Garnish with crumbled Oreos and serve chilled.

 

 

 

Pipe Dream #203: To Make A Few Of Your Favorite Things – Chocolate Chip Cookie Dough Cheesecake with Hot Chocolate Whipped Cream

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I can always tell if my sister is due home because several things will appear in the pantry:

Goldfish

Tortilla chips

Feta cheese

Spicy salsa

Kefir

Swiss Miss

That’s, like, basically all she eats, so it is incredible to me that she has the mind of a spelling bee ninja and the body of an agile panther. I always try and make something she would like when she comes home, but she usually just tells me to make what I want. So I either make what I want or I make her what I already know she likes: cheesecake and chocolate chip cookies.

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This was my first time making a “New York-style” cheesecake. Is it supposed to be so brown? I think so, and the consistency was correct, but I still wanted it to be prettier, so I slathered on some hot chocolate whipped cream. This cheesecake would probably be pretty baller on its own, maybe with some fresh berries and chocolate sauce. If I did this again, I would double the amount of hot chocolate in the whipped cream. Nice thought, but the flavor got lost a little bit.

This was also my first time making eggless chocolate chip cookie dough, which is supposed to be cookie dough for people who would just shovel spoonfuls of the raw stuff into their gullet rather than baking cookies. It involves sweetened condensed milk, and personally, I thought this dough was lacking in flavor. I would rather make the regular stuff and take my chances with Salmonella.

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The batch made a lot, so I had extra dough balls with which to decorate the top of the cheesecake. I had grand plans to make a massive pile of dough in the middle of the cake, but my mom, in an effort to show hospitality to some wayfarer, snicked my dough from the freezer and tried to bake cookies. Because they have no egg or leavener, they turned out flat and hard as rocks, which should just be a lesson to anyone who steals cookie dough. Who is having the last laugh now, Mum? And as for your poor wayfarer, come back another time, and I’ll make you something decent.
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I’m sorry. I can’t stop with the pics. It’s so pretty.
cc cheesecake 4Happy B Day, Miss Thang.

L

Chocolate Chip Cookie Dough Cheesecake with Hot Chocolate Whipped Cream
For the crust:

⅔ package of Oreos, crushed into fine crumbs
4 tablespoons butter, melted

For the cheesecake filling:

2 pounds (32 ounces) cream cheese, at room temperature
1½ cups sugar
1/8 teaspoon salt
heaping 1/2 cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla
6 eggs, plus 2 egg yolks

For the cookie dough:

½ cup butter
¾ cup brown sugar
1 tsp vanilla
2 cups flour
1 (14 ounce) can sweetened condensed milk
1 cup chocolate chips (Mini chips are preferable, but I just chopped up some regular ones)

Prepare the cookie dough: Beat together butter and sugar in a large bowl, then beat in the vanilla. Add in the flour, stirring until completely incorporated. Beat in the sweetened condensed milk, then the chocolate chips. Scoop into 1 inch balls and place on a baking sheet in a single layer. Place in the freezer for 30 minutes or until completely frozen.
Prepare the crust: Preheat oven to 325 degrees F. Mix together the cookie crumbs and the butter. Press into the bottom of a 9 inch springform pan lined with parchment paper. Bake for 10 minutes. Let cool completely.
Prepare the cheesecake: Increase the oven heat to 500 degrees F. Using an electric mixer, beat the cream cheese on low until broken up, about 1 minute. Scrape the sides, and add ¾ cup of sugar and the salt. Mix over low for about a minute until well combined, then beat in the remaining ¾ cup of sugar.
Scrape the sides, add sour cream, lemon juice, and vanilla. Mix on low for 1 minute. Mix in egg yolks until thoroughly combined. Add the whole eggs, two at a time, beating for about 1 minute after each addition. Stir in about ½ of the frozen cookie dough balls, until evenly distributed.
Placing the springform pan on a baking sheet, pour the filling into the crust.
Bake for 10 minutes. Without opening the oven door, reduce the temperature to 200 degrees. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees. If you find that the top of the cake is looking too brown, cover it with a piece of aluminum foil.
Let cool for 5 minutes. Then run a knife around the edge of the cheesecake to loosen the sides so that it doesn’t crack as it is cooling. Let cool for another two hours, then wrap the pan in plastic and refrigerate until cold, about 3 hours. You can also freeze the cheesecake at this point, but make sure it is well-wrapped.
To remove, wrap a warm kitchen towel around the pan, and let set for 1 minute before gently removing the sides.

For the hot chocolate whipped cream:

1/2 cup hot chocolate mix

1 cup heavy whipping cream

Whip the cream with the hot chocolate mix until medium-stiff peaks form. Spread on the cooled cheesecake as desired.

To serve, garnish with more whipped cream and reserved cookie dough balls.

 

 

 

Pipe Dream #177: To Find It Easy To Be Green – Deep Dish Tomato and Spinach Pizza

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Oooooh-kay. I realize that this picture has been tantalizing you on the side of my blog for weeks without a link. It has been tantalizing me for weeks. Except, I had the link, and I ate this pizza, so I can’t tell if the tantalization of this savory delight was worse or better for you than it was for me.

My father made a decent deep-dish frozen pizza and asked me, “Why is this so addicting?”

I replied that it hits his fat and salt spots, and everyone in the room nodded sagely, because obviously I am sage (not). Being that your salts spots are not hit too often on this blog, and being that that is the weirdest phrase ever, I would like to present you with this deep dish pan pizza, including homemade sauce, spinach for iron and much, much cheese.

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Oh, and speaking of being wise (not), there is fresh sage in this recipe. You just don’t see that in dessert recipes all too often. Or do you?

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If I were to do this again, I would have used less dough. The dish was quite deep enough, when all was said and done, and let’s be real, I could have made another dessert pizza with half the dough. I also would have made the sauce a little less runny. Somehow. Maybe I would have drained the tomatoes a little better.

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I only put spinach on half the pizza. It was for the sake of my sister, who loves pizza, but has an aversion to the green things on her life’s plate. You can have an aversion, too, I guess. I’ll judge you a little, but just a little, since most of my diet is frosting. Kidding. Except for #saturdays. Am I allowed to hashtag like that? Whatever, doing it.

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Get your health kicks, friends. It’s all about the green.

So easy being green,

L

Deep Dish Tomato and Spinach Pizza

Adapted from Girl Versus Dough and my friend, Chrissy

Boughten pizza dough (enough for a 12 inch pizza)

8 ounces (1 cup) canned crushed tomatoes

1 teaspoon sugar

salt and pepper, to taste

fresh thyme, sage, oregano and bay leaf

garlic paste or crushed garlic, to taste

olive oil (or truffle oil)

8 ounces provolone cheese

5 ounces frozen spinach, thawed and thoroughly drained

Let pizza dough rise according to package directions. Preheat oven to 425 degrees F. Coat a 9-inch cast-iron skillet with 1 tablespoon of oil, spreading around with a paper towel.

Combine tomatoes, salt, pepper, chopped herbs, bay leaf, sugar and garlic in a small saucepan, simmering over low heat while you prep the pizza.

When the dough has risen, press into the prepared skillet halfway up the sides of the skillet. Bake four 9-10 minutes until crust has just set. Remove from the oven and top with 4 ounces provolone cheese. Remove the bay leaf from the simmered sauce, then spread the sauce over the cheese. Top sauce with the spinach, then the other 4 ounces of cheese. Drizzle with a bit more oil.

Bake for another 15-20 minutes, until cheese is bubbling and crust is golden. In a perfect world, I would have used less dough, so that things weren’t spilling over the edge. Let cool 15 minutes before cutting.

Favorite Shots: Scroll

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I love it when we stop scrolling and start scrolling.

L

Pipe Dream #154: To Laud Notoriety – Oreo Brownie Earthquake Cupcakes

My sister is somewhat of a legend in our family. She is breathtakingly beautiful, ultra-smart and brilliant at playing cello. I am not even a little exaggerating on any of those points, but these are not why she is notorious.

Wades can eat an entire Oreo Brownie Earthquake from DQ. By herself. All at once. And she could do it at age 7. And she was real teeny when she was 7. She claimed she was full, but I guess her “dessert stomach” was still empty for a massive, brownie-fortified sundae with whipped cream, Oreos, hot fudge and marshmallow sauce. I mean, let’s be real, if you wanted to, you could eat an entire OBE, but probably not at such a tender age, after eating a whole meal.

These cupcakes are inspired by and dedicated to Wades. They are over the top. They are far too much. And they are probably everything you ever wished for this Wednesday.

I used the stand by one bowl chocolate cupcake recipe for these. No need for frivolity. Plenty of that to come later. Please do not be like me and forget to add the sugar, lick your finger, realize you didn’t add the sugar, and then stir it in to the individual cupcake liners. It is totally unnecessary to do that. I figured since it was a one bowl recipe, I could get away with this method. Heh.

This is a mixture of cream cheese, marshmallow fluff and Oreo crumbles otherwise known as “all you’ve ever loved.” I used it to fill the cupcakes using the cone method. Scoop out, scoop in, frost. It was good, but I thought that the cream cheese was a bit tangy. There is no tanginess in a true OBE, so I might nix it next time in favor of butter and powdered sugar. Girl isn’t afraid of going oversweet.

For the frosting, I used a 7-Minute frosting recipe, which I am still trying to get right. Each time I’ve tried it, my bowl hasn’t been clean enough, which I well knew, but I have high hopes for its eventual awesomeness. Will someone please have a birthday soon, so I can make you some marshmallow frosting?

To serve, top each cupcakes with Oreo crumbles and a drizzle of chocolate sauce. Hot fudge if you’re an OBE purist and Hershey’s if you’re me. Since I was little, my family always has had a bottle of Hershey’s syrup on hand. I have no idea why. Kind of like I have no idea how my sister is capable of ingesting OBEs.

Still puzzling,

L

Oreo Brownie Earthquake Cupcakes

You can find the recipe for the cupcakes here.

You can find the recipe for the marshmallow frosting here.

Other ingredients needed:

Oreo cookies, maybe 12, crumbled

1 ounce cream cheese, softened

4 ounces marshmallow cream

Chocolate syrup or sauce

To assemble:

Combine cream cheese, marshmallow cream and 3/4 of the Oreo cookie crumbles. Mix well. If the mixture is too soft for your taste, you can add some powdered sugar to thicken it up.

Cut a hole in the top of each cupcake. Use a spoon to fill each divet with marshmallow/Oreo mixture.

Frost cupcakes with marshmallow frosting. It’s ok if it looks a little messy, what with a cupcake based on a sundae. Sprinkle frosted cupcakes with Oreo crumbles, then drizzle chocolate syrup over the top. Serve.

Pipe Dream #147: To Have An Edition of Something- Homemade Cream Eggs

A few Saturdays ago, I made three different recipes with one 15 ounce can of pumpkin puree. It was like Saturday: Pumpkin Edition, except the days of my life don’t have titles like that. It was just a Saturday, and I had ruminating on all the beautiful pumpkin bakes on other blogs all week. After a solid week of thinking about pumpkin cinnamon rolls, you might go crazy too. Hm. Maybe it should be Saturday: Pumpkin-Craving Edition.

Anyway, seeing as Halloween is coming up, I purposely placed this candy-making post today. Not that it will do you any good. It’s not like you can hand these out from the front door as a frugal substitute for a fun size Butterfinger Bar. Everyone knows that the houses who hand out homemade stuff are weird, and they probably poisoned the candy. My family used to sift through our bags at the end of the night and check for suspect goods, opened wrappers, that sort of thing.

I had trouble taking the Tootsie Roll pop with a Kleenex taped over it to make it into a little mini ghost from the house in the cul-de-sac. Thoughts from my 10-year-old mind:

1. Where has this Kleenex been? Gross.

2. I am trying to ignore the fact that this is like, a heathen holiday. Why are you reminding me with this ghost? I just want to gorge myself on candy and skip the church “Harvest Fest” Halloween replacement party, ok?

3. I wonder how these candy poisoners poison candy? Probably they have to inject it through the wrapper so that no one notices.

Don’t ask my why I was puzzling over the best way to poison candy. I don’t even think I’ve ever heard of that happening.

So this is the Halloween edition of my blog that is actually not a Halloween edition. It is more like the Easter edition of the Halloween candy that will be completely useless to you. Except for eating, of course. Or giving to your sister, who is addicted to Cadbury Cream Eggs.

And p.s. This recipe is particularly good for those of you who have recently moved back to the U.S. from England, where Cadbury is abundant in all its forms and Cream Eggs are sold year-round. Can you even imagine a more perfect world?

I can’t,

L

Homemade Cadbury Cream Eggs

Makes about 2 dozen. Adapted from here.

1/2 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar, sifted
red and yellow food coloring

1 bag (12 ounces) chocolate chips
2 teaspoons vegetable shortening

Combine the corn syrup, butter, vanilla and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, a little bit at at time and mix by hand after each addition. Mix until creamy.

Remove about 1/3 of the sugar mixture and place in a small bowl. Add a bit of yellow food coloring (like, three drops), then a drop or two of red food coloring. Mix well. Cover both mixtures and chill for at least 2 hours or until firm and workable.

Roll a small, marble size from the orange filling. Wrap a small amount of the white filling around the orange. Form into the shape of eggs and place on a lightly greased cookie sheet. Chill for at least 4 hours, or until set.

When the centers are firm, combine the chocolate chips and shortening in a double boiler or ceramic bowl. Melt, stirring gently, until mixture is smooth. Dip each center into the chocolate with a fork, shake to remove drips, and place back on the baking sheet. I touched up my eggs a bit with some leftover chocolate. They looked spotty. Let set out or stick them in the fridge until the chocolate is set.


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